Who Stays in the Celebrity Kitchen? | MasterChef UK Celebrity | S08 EP13

Get ready for a fierce battle in Celebrity MasterChef as the final eight contestants face the ultimate showstopping dish challenge. Janet surprises with a delicious lamb shank pie, while Les impresses with a flavorful lamb curry. Emotions run high as the celebrities pour their hearts into the kitchen, aiming to secure a spot in the next round. From risky seafood risotto to inventive chocolate tortellini, every dish has a unique twist. However, not everyone escapes unscathed, leading to an emotional elimination. Watch the intense culinary clash unfold in this Celebrity MasterChef episode!

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

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

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[Music] the celebrity Master Chef Heats are over  and now the competition gains Pace we’re down to   our final eight and today it’s going to be  brutal I didn’t in my wildest dreams think   I would get anywhere near this far I climbed a  mountain and I’m here which is fantastic it’s  

Just a different leveled competition now it’s like  everybody who who’s here is more than a competent cook if they don’t keep me in they’re  a bit weird I’m definitely fired up   without a doubt and I think seeing  the other contestants as well has  

Kind of fired me up but let’s do it you  know they’re about to face their biggest challenges this is when we get [Music] serious  no one is going to want to go home at this stage if these celebrities want a shot  at the culinary Adventures that await  

First they will need to get through this  test to cook their ultimate showstopping dish welcome back to the master  chef kitchen you you are the best   eight from the Heats this is a  wonderful achievement and you   should be very proud of yourselves ladies  and gentlemen it’s your one showstopping

Dish you have 1 hour and 30 minutes at the  end of this two of you are going to leave the competition a give us something delicious let’s cook when you get eight good Cooks fighting for  six places John you are going to get great  

Dishes you’re going to get fireworks come on  guys bring it [Music] on journalist Janet has   earned her place in the competition with  dishes full of flavor I think the food   tastes wonderful but she hasn’t always  pulled off the present I think the only  

Reason to use the shell is to serve crab  meat in it not to serve a salad in it well   we’ll have to agree to different on that  Craig my biggest worry is they’re going   to start winging on the way they’ve done all  the way along about my presentational skills  

I just think my Way’s right and their ways  wrong and that’s the beginning and end of it what are you going to make for us lamb shank  pie with the bone sticking out the top lamb shank  

Pie pastry Puff top yeah in an hour and a half  yes are you slightly mad or what Janet you know   I’m mad that’s why you like me yeah it’s true  absolutely true I’m using a pressure cooker to   cook the meat sometimes lamb shanks can be  really rich and a little bit sickly can’t  

They do you know what I mean have you started  moaning at the idea of the dish before you’ve   even tasted it you’ve laid down a bit of a moan  you well because I want you to succeed Janet I  

Like you I think you’re a really good C but some  people like it being rich just cuz you don’t he [Music] might Janet is a marvelous cook and  I love the idea of eating a lamb shank pie   with a bone sticking out the pastry but  where is the style and elegance if she  

Wants to stay in this competition she’s  going to have to take it on sooner or later comedian Aid had a rocky start  the thing is your Rost is a bit greasy   but he’s made great progress a the calary term is

Boom I’ve spent the last week in  a sort of vague Panic trying to   think of of what to make how to  make it whether it’s good enough   you don’t normally do that for your day  job de it the pressure is just enormous

Aid what are you making I’m making a seafood  risotto I made this for my wife the other day   and she said it was the best food I’d ever  made so that’s why I’m making it am I right  

In thinking that you are making the stock  yourself to feed the rice I am yes that’s   been the kind of Heart of it really um the the  secret is trying to pack flavor into the rice  

Although you don’t see it in the end it’s it’s  what makes the dish you’re an EMP ambitious cook   aren’t you you don’t want to go home now well I  am ambitious yes and there’s no point entering  

This kind of thing unless you want to go as  far as you can and that means winning doesn’t [Music] it for the whole  competition I have not played it safe rather than coming doing something boring  and going out with something boring I’d rather   destroy something fabulous and go out you  know and with I give it a go you know what I

Mean I’m cooking a lobster tails in a champagne  sauce and a hint of Irish what oh some potatoes   some homemade chips I’m going to do some  homemade chips how many times you cooked   this dish Shan oh you’ve never cooked this  dish before oh as per usual that’ss you  

Know nothing’s ever changed I ain’t never  done it before so you know what blaz of Glory a champagne sauce is not easy neither is   to cook a lobster perfectly  very tricky for a novice to [Music] do from the beginning actor Brian has shown a  tendency to panic Brian are you listening  

Three more yeah so four 2 two three yeah a  n but demonstrated considerable promise I   think that whole thing is delicious more you  achieve you do get an inner confidence going [Music] what are you cooking for us BR it’s a  ro stuck breasts with flavors of beetroot so  

There’s a beetro fondon there’s raw beetroot  there’s a little bit of pickle beetroot and   different color beetroots this this is a hugely  ambitious dish Brian it is cu I’m also I’m also   wanting to show skill by doing my own filp oh  you going to take that duck off the brone are  

You are you going to manage this in a well I  don’t know it’s a time is an issue without a   doubt yeah you all right mate yes I am yes yes  naturally I’m always like it’s just a panic up basically I’m really pushing myself  today yes into a fairly dangerous  

Area although it looks like a  very simple dish it’s a lot of effort over half an hour gone  you’ve got just under an hour left I’m really Keen to stay in  absolutely I’ve had a brilliant ride so

Far that has got to be one of the best Tarts  I’ve ever [Music] tasted what is the recipe   today Denise so we’re going to have um a monk fish  a bit along the lines of Tandoori we’re going to  

Have a muli and pomegranate salad French beans  just on a bit of butter and garlic and that’s   basically it how much do you want to stay in the  competition with us um I’ve already designed my  

Finals uh meal so uh I’ve got enough time to stay  through the finals if you have me spiced monkfish   salad with vegetables My worry is whether it  comes up looking like a plate that you picked   up from the buffet it’s not special enough for  somebody trying to get through to the last six  

I hope that I serve up a a really well prepared  thought out dish you’re halfway you got 45 minutes   left comedian Katie has made some standout [Music]  dishes it’s brilliant really really wonderful but   they’ve not been without fault that sauce is a  little wishy-washy a little W treat okay someone  

Asked me the other day are you a good cook and  I said I’m literally f finding out on a daily basis Katie i’ I’ve found the remnants of of  some chocolate looking pasta stuff yes quite   extraordinary what are you making for us I am  making chocolate and raspberry tortillini with  

Um a white chocolate and cardamom sauce  classic Italian Dish of ravioli but in a   sweet version yeah I really like making pasta  and I wanted to just do something new with it   so I’ve sort of invented it but uh I don’t  know if that’s a good thing or a bad [Music]

Wow I am really impressed by  Katie’s attempt to make a chocolate tortillini it could be oversweet it could be over  sticky but wow that is one ambitious dish there’s   only sort of two people in the world both of  whom live in my house that have ever eaten this

Before I’m slightly worried it might  be not very nice or just a bit too weird guys youve only got 30 minutes left  an hour’s gone 30 minutes left one show stopper I started off the heat kind  of like firing like I hit the ground

Running fabulous flavor you got in there  I like the flavor of the prawns with the   strawberry sauce s it’s sweet and and  and peppery I like it a get out of Here at speech we’ve got a soda siphon a water  bath a plastic bag really you this what what   what the hecky deck are you making I’m making  Trio of pork so there’s jerk pork belly brazed   pork shoulder with apricots and rosemary and  uh sundried tomato and ginger stuffed pork plin  

Sid because it’s a trio I felt that the three  bits of pork should be cooked differently this   is dangerous isn’t it yeah yeah it’s dangerous  definitely then you can’t really play it safe  

And try and stand out at the same time I’ve chosen  to use uh watered bath that’s just the new the new   thing that’s how they do it I don’t have water  bath at home but that’s this was hot right now  

20 minutes [Music] left presenter Les’s early  rounds were plagued With Disaster come on Les   this is all going to be ruined sorry Chef there  too much Source you have to replay can you imagine   that food to be served to these guys no way but  he’s managed to turn things around not a fault  

To be found Les brilliant thank you very much I am  really determined determined to show John and Greg   that they made the right decision wa I want prove  to them but most of all to myself that I can do

It your bench presently looks like your  cooking with four foury olds Les I know   I had a bit of an accident with my  mango chutney I’m afraid I put too   much into the blender and it went  everywhere what are you making I’m  

Making you um lamb curry with um mini  Nan breads a mango chutney and basmati rice don’t mean to scare you but  you’ve only got five minutes left I can’t believe the level of  cooking and the level of ambition   going on in this room today fills my soul with joy last 60 [Music]

Seconds he’s got to go on a plate that’s it if you’re still working you’re over time the celebrities have been asked to deliver  showstopping dishes speech has chosen a trio of   pork jerk pork belly on a red kidney bean Mash  pork shoulder in an apricot stew and soused pork  

Loin wrapped in Panetta and stuffed with sundried  tomatoes on top of asparagus with a feta cheese foam your soused pork consider first time  you ever done it is it’s properly cooked   but the sundried tomato inside is just a bit  dry and clawing and the pork itself because  

It’s such a tender flavorless piece of meat is  lost with those big salty flavors of sundried   tomato asparagus and feta foam it’s just an odd  combination M I particularly like the shoulder   in the middle there’s a sweetness and a sharp  acidity there and the meat is falling apart I  

Love that I like the crispness on top of  the pork belly at the end and I like the   sweet fruit you got underneath it and I like  your bean Mash but I find all three of them   are PK flavored obviously with a little bit  of salt and a little bit of sweetness there’s  

Not a great deal of variation between one and  the other I went for ambitious um and I ended   up losing on Flavor AIDS made a seafood risoto  cooked in a fish stock made from scratch with   seab bream muscles clams prawns and fennel  I love the V I can smell the saffron from

Here you start off with a sort of heavy  dustiness that comes from saffron then the   saltiness from muscles the sweetness that’s  coming from the prawns then you’ve got this   very very rich fish stock running through  with that chalky rice the rice itself could  

Be cooked a tiny bit more really just a tiny  bit more but the rest of it I think is lovely   I mean that is properly Rich opulent food I’m  I’m happy with the rice I’m really happy with   the rice and that lovely flavor of saffron  that comes straight away it’s it’s it’s he  

It’s it’s almost an aroma on your palette if  that makes any sense and then after that you   get sweet and salty shellfish I think it’s  a very very wellmade very tasty ratoo thank you it’s delicious tastes delicious Denise’s monkfish has been coated  in a yogurt and peppercorn crust served with  

Mustard seed potatoes green beans on tomato  relish and a mly radish carrot and pomegranate salad you went over time at the  end you were rushing around and   I think that shows it’s it’s not  the prettiest of dishes it looks   a little chucked together it was  darling it’s a miracle it’s on that plate

Uhoh I think you got some very exciting and  different flavors going on on there however   the dish really needs smartening up it looks  messy the fish the yogurt Cody around the   outside is a bit sweet it should be be spicy  and the fish itself is not cooked all the way  

Through and presently at the moment I think  your fish is swimming in a pond sorry Denise   it’s not for me I knew that that fish was an  accident waiting to happen and it happened you  

Come in here and you think maybe I got away  with it but you can’t fool them can you it’s real Les has made a lamb curry with  mini Nan breads mango chutney cucumber   rer and basmati rice loads of work to pack into an  

Hour and a half no wonder you add it  all up your arms and round your legs yeah your Curry is really tasty really tasty  loads of turmeric sweet with coconut milk and   spicy with chili a little bit of cumin but what  I do like is that background of Ginger and onion  

Amongst that sort of smoky lamb thank you I  love your Chutney it is sweet and it’s light   and it finishes in a bit of Chilly heat but  these aren’t really n they’re like mini scon   okay but these scon with your Chutney is as  close to a cream tea with a curry as you’re  

Going to get Les you continue to surprise  me in a good way thank you I feel that I   did impress them that they liked all the  elements so yeah I I feel good and and and happy Shane’s lobster tails and chips have been  served with a sweet pepper salad and champagne

Sauce I like the sweetness of the lobster cooked  it very well like your crispy chips however that   sauce could be slightly less thick and slightly  less strong still taste booze in it okay the sauce  

100% I agree I was tasting it wrong I was tasting  it on my hand instead of actually on a spoon and   I think I overs saled it as well saying all that  Shane I got to say you can’t be disappointed with  

That thank you generally speaking I I’m actually  really really happy it went way better than I expected Brian’s dark breast has  been served with beetro four ways   pickled fondant poached and a beetroot  paint it’s accompanied by a madira source I tell you what make that  is that is incredible incredible  

Effort beautiful dish look at  it silky sauce as well look at that I love that salted beetro that’s sitting  on that side almost the stage where it’s burnt   your pickled beetroot thinly sliced sour  and sharp I think it’s wonderful Brian I  

Am blown away by the amount of work on this  plate for me stunning joking me absolutely   stunning I particularly love the sauce  John pulled out of that jug that’s got   a slight smokiness real richness a nice  deep sweetness perfect for the duck flesh  

My only complaint is I would like that duck  skin crispier and that is my only complaint   in an otherwise absolutely stupendous  dish well I feel quite stunned quite Stunned Katie’s showstopper is her  chocolate and raspberry talini in a   white chocolate cardamon sauce with hazelnut  brittle your torini could be a lot better shaped the Mellow chocolate flavor of the  tortillini against your raspberry inside is  

Nice it’s refreshing but a white chocolate sauce  with brittle even for me is a sugar thick overload   it is hugely sugar istic the actual torine  themselves are just holding a soft filling   and that soft filling is going into a soft sauce  so it’s it’s more like a sort of white chocolate  

Raspberry soup right than actually a bowl of  torine I definitely have made some mistakes uh and   some flavor mistakes which is a kind of cardinal  sin finally it’s Janet who’s made a lambshank   pie topped with puff pastry accompanied  by Wild Garlic cabbage and honey glazed

Carrots I love that and you  may say I don’t care about   presentation well you obviously  do that looks fantastic thank you I I think that I think that’s fabulous really  fabulous the lamb is soft and there is a sweet  

Rich sauce in there I’m also in love with these  veg the veg are just delicious youve got honey on   the carrots making them sweeter you’ve got wild  garlic Leaf through the Cabbage which is giving   it a lemon and a garlic flavor that is absolutely  lovely you’ve added a sweetness coming from some  

Sort of apple jelly lots of red wine lots and  lots of onions going with the meat the meat’s   lovely and soft and tender good job an hour and  a half I like your crispy pastry on top it’s  

Really very very good indeed I can’t believe you  said that I can’t believe it well find something   to ever moan about no go on ever go no it went  very well in fact it went very well indeed and  

I’m concerned that if they like something that  much they’ll never like anything I do again let   me tell you that is a level up from what I expect  at this stage and I’m serious about that I thought  

That was wonderful thank you very much we need to  make a decision because two of you are leaving the competition off you [Music]  go oh well that was such fun oh thank God I took Valium [Music] that was fantastic to get eight of them in  the kitchen together and go right cook for  

Your place in the next round just brought out some  stunning dishes and some really fantastic effort   who’s the best dish for you Janet’s the whole  thing was just delicious best I’ve seen Janet   cook and she made an attempt at presentation even  if she doesn’t want to admit it to herself good on  

You Janet good job you staying the competition I  can tell you the person to say who has absolutely   surprised me beyond belief and that’s Brian that  was a massively courageous attempt and I I think   he deserves to go through on the strength of  it what do you think about Lesar today I think  

There is no denying his effort his workload his  desire for the competition and more importantly   his progress I think you might be right we’re  going to keep Les then a r today was quite   amazing it was layered and surprisingly you got  so much going on at different times within your  

Pallet he made his own fish stock that was very  very good I I think he’s he’s great for me today   Shane did really good really good job even though  he’s not the most experienced he seems to have  

A very good touch there’s one person who cooked  today whose competition is over and that’s Denise   I agree with you John I think Denise’s time has  come the dish looked a mess and the fish wasn’t  

Cooked John it it’s about as bad as it gets it  was definitely the worst dish in the room one   more person needs to leave the competition who’s  going to be Katie today was really ambitious the  

Only person in the room is to do a dessert and for  that I applaud her but actually John it didn’t eat   very nicely it was too sweet and it was too  soft I really don’t know if that’s enough to  

Stay in actually because I think there’s some  really amazing cooking from the others speech   has a style all of her own Caribbean meets  London style and I do like it and I have to   admire the work she put in speech’s got the  skill it’s just whether she can actually get  

Those combination of flavors absolutely right  I didn’t realize I’d be this emotional about   it where it’s something that I’m realizing now  means a lot to me a lot so I don’t want to go [Music] yet [Music] two of you are unfortunately leaving  [Music] us the first contestant to leave us is

Denise see you I’m very proud to have got  this far or I hope I will be tomorrow at   this moment I’m just gutted that it’s over  cuz it’s a good ride you know it’s a good journey the second contestant to leave us

[Music] is Katie thank you [Music] that’s it  I shall never touch another pan or spoon again   except in Anger now I’ve had a brilliant time and  I I’ve doubled tripled my cooking repertoire and   there are things I can cook now that I you know  I’d never even considered cooking before our  

Final six celebrate by all means but you have  Absolut absolutely no idea what’s coming up [Music] next it’s 8:00 a.m. and the six  remaining celebrities are traveling through   warshire historic wari having proved themselves  with their showstopping dishes they will now  

Have to deliver on a much grander scale This  is war castle on a site dating back over a,   years and the Regal setting for their next [Music] challenge welcome to the Magnificent medieval war  castle today there is a battle in Amman between  

The two sides in the War of the Roses the houses  of yor and the houses of Lancaster you have to   create a banquet for medieval soldiers two teams  Janet Aid and Les speech Brian and Shane three  

Hours guys plenty of time off you go the two teams  now have to create their dishes from ingredients   that would have been available in the 15th century  and then serve it in the Great banqueting Hall   that is nestled in the heart of the castle I  don’t know whether they’ll have knives and forks  

Because of the times Shane speech and Brian have  been given pheasant cabbage beer Pike parsnips   carrots wine bread and [Music] plums you thinking  of doing like baking that those not whole fish so   so that they come out like a big thing that’s the  biggest thing we’ve got to look like a banquy type  

Thing is it yeah if we do it like as one whole  thing there will be bones fantastic in the other   tent Janet Les and Aid have been given rabbits  fresh herbs in including Lage figs dates and   apricots quines muscles clams gries and salmon  does anyone know how to fillet those fish oh  

No let’s not fillet it let’s go there I think  them looking like that they look better on the Bon look someone who worked with me earlier but what we could do for  a dessert we could use more exotic   fruits kind of medieval fruit tatan  you want to definitely use these

F we need two well organized very  busy tents because you got a 100   hungry soldiers to feed big question mark  on whether they’re going to succeed or not is there a team leader you mean like a  supervisor correct well well who else would  

It be all right okay all I’ve said is if Les  Cooks his fish now cuz they’re very big fish   then they can keep warm or they can be lukewarm  but then he can make things to go with them and  

Decorate them he’s got to allow time for the  presentation I know what you’re going to say   I know it all right I said the p word I  was going to come and give you a big hug  

All right you can give me a mini you take  present I love you present I Love [Music] You Les starts his salmon Man by stuffing it  with a mixture of Lage parsley and [Music] ginger I’ve never cooked quite as big  a salmon as this [Music] before how  

Long you cook fish for Les uh we reckon  between 20 minutes and an hour and a half   about about an hour and a half an hour and  a half no I think hour we think I think an hour 2 hours big isn’t it okay let me  just say something a chicken as dense  

It is takes about an hour and 10 minutes  right yeah a duck takes about an hour and   a half right fish takes longer does it  no no no no absolutely that’s [Music] it’s a salmon about 35 maybe 40 LZ if you’re

Lucky Janet has decided to make a rabbit  stew with apricots and shellfish I’m going   to cut the rabbit stew slowly and then I’m  going to add at the last minute muscles and   clams are you got a problem with that Greg  you’re sort of uh medieval surf and turf

Exactly a rabbit dried fruit and shellfish  combination I’ve never tried before I wonder   very much whether anyone’s ever tried it  before but who’s going to argue with Janet   Meat and Fish together are absolutely  fine and shellfish as long as you’ve  

Cooked it separately and you’ve taken it out  there’s beef and Ice to pie for God’s sake I   mean you [Music] know Aid is going to make the  Fig and Quint Tata and he’s starting with the caramel quantities are always tricky if  you don’t know what they are I vaguely  

Remember caramel being half  and half or somewhere close to that see that already looks  like quite a lot doesn’t it oh what you’re trying to make what here  I’m trying to make a caramel a caramel   yeah right just melting sugar makes caramel  yeah putting sugar and butter together yeah  

All you can do is boil butter to make  butterscotch ah so that’s butterscotch   that will become butterscotch eventually you  just want the smallest amount of butter and   lots of sugar right it’s about 10 to 1 is it  what have we got in there 1 to one 50/50 yeah

Brilliant AIDS had a disast with his caramel we’ve  got almost a cross between fudge and butterscotch   but not quite he’s back to the drawing  board but you know Aid’s resilient he’ll be okay meanwhile the other team is also hard at  work they’ve decided to make pheasant and ham  

Pie with roast veg baked Pike with sliced bread  and mold fruits with cream can I ask is there a   leader yes Shane Shane you’re the leader well  yeah not yeah look we’re all we’re all in it   together boss we’re all in it together but we  have Direction Brian and speech are working  

Together on the [Music] pie I’m doing two  big pies I’m lining it with the shortcut and   putting puff pastry on the top as the lid hey  so so speech is doing the filling for the pie   you’re making the pastry and then when’s and  then the fish is going to be done when after  

That’s done is yes [Music] okay it always works a  lot better if you put that in don’t tell [Music] any I hope after they’ve done their medieval  fighting this is exactly what they want to see Shane is busy making the pudding hopefully  it’ll be nice and tasteful and warm and try  

And warm the cockos to the boys out there cuz  it’s going to be cold and what what what are   you going to serve with the fruit not entirely  sure so you get like wine and a bit of fruit

Well okay we’ll have a think about it  it’s a nice environment to here it feels   quite relaxed in that respect there’s no  iarm we’re going to be under pressure at   some point But at the minute it’s it’s quite  nice it’s you everyone’s just getting on it’s

Lovely in the castle grounds the  houses of York and Lancaster are   preparing to do battle to take  control of the English Throne   back in the tent Janet is planning  her own strategy for the rabbit stew people tend to be a little bit squeamish  about rabbit and it’s the most delicious  

Meat and it tastes exactly like chicken so I think   the trick to get them to eat it is to  present it so it looks like chicken [Music] still for Les the challenge is still  how long to cook his salmon for they’re so  

Big they’re not cooked yet come and have a  [Music] look okay it’s nearly cooked just to   have a quick prod inside have a look inside  it yeah pull the skin apart and see if it’s cooked what do we think

Eight oh I think it needs just a little  bit more okay fish is doing all right um   but I’m going very much on Janet  and Aid’s Instinct with [Music] that Aid is still battling with his caramel  oh yes I almost know what I’m doing while  

It remelts he fills his tarts with the  Quint and figs it didn’t start off this   ambitious in my head I thought oh that’s  simple I’m going to pull the caramel on   then I’m going to put the pastry on top cook  it for 20 minutes and then try and turn them

Over what an [Music] idiot right over in the other tent Brian is  to roll his pastry for the pheasant pie does your pastry look like it might have  worked uh it seems to be working at the moment  

But you still got a puff pastry to make for the  top is that right have you have you even started   making your puff pastry oh well it’s already  made so it just needs rolling out fine and how  

Is the inside of our pie it’s nearly there it’s  looking very good [Music] I think at the moment   the kitchen is come uh everybody’s just got the  head down they get stuck in what they need to do  

Um there’s no point in having a HEC the kitchen  it’s going to go wrong it will go wrong no point   in uh screaming and shouting about it but Shane  your dessert is now done is it yeah it’s pretty  

Much done it’s just uh sitting there would you  say pretty much done I mean it was it was it   was fru and mold wine and some thickened cream  so what’s not done uh the cream cream uh um Bry  

There is going to look after the cream he is  in charge of just getting that past together   it cuz we need to get it into the oven so as  soon as he’s done there you you’ve got about  

An hour and a half how long is that going to  take the cook what to cook the pie how long’s   the cook the pie is going to take the cook Brian  about an hour I would think so you got to get it  

In quick yeah but your fish as yet no one’s  even looked at I haven’t even looked at it yet that’s [Applause] battle has  commenced and in just over an hour   these soldiers will be in need  of a hearty [Applause] [Music]

Lunch I do like the organization that’s  going on in the tent of Janet Aid and Li   but with just over an hour to go before  lunch I’m very concerned about Shane’s T how on the pies pies yeah uh just really  going to fill them it’s it’s over this or  

That this has got to go in M if your pie doesn’t  go in you’re not you’re not no that you got no   pie I know you’ve been working on the pie for  2 hours it’s still not in the oven no okay we  

Are doing that now get the veg in and then get  the pie that’s what I’m going to do y why would   you put lemon on something before it goes in an  oven oh I don’t know you’re right tastes awful  

No that’s true right um just get those I’ll  be panicking be all right don’t worry Don’t Panic finally speech makes  a start on the Pike [Music] main how long do you think this  will take to bake an oven Shane   15 20 minutes let’s get it in  anyway you can check it as it

[Music] going while Brian and  Shane frantically fill their   pies doesn’t get any more medieval than [Music] that move it just a half an inch this way no  no no the actual the actual P itself that’s it   50 minutes well that’s good cuz my pie is  a 45 minute pie well consider it’s taking  

You 2 and a half hours so far [Music] Don’t  Panic now don’t panic Don’t Panic [Music] good in Janet’s tent it’s the  Moment of Truth for AIDS top tat and Les’s salmon come on Le go on take  the game we’ll get the fish on the trays mate J

[Music] up in the final minutes before service  Shane’s team realized the real challenge of the   pike this fish kind of stinks the fish tastes  like nothing you made a liquor Stone oh go more flavor yeah this is really looking bad look at  

The bones I mean it’s as bonies  someone’s going to die on this Fish there’s a medieval Army waiting for their lunch I’ll just get This the pie is looking FB I mean pastry  is looking really really good on the top 0:45:55.880,1193:02:47.295 [Music] There two details next to [Music] please Janet Aiden Le are offering rabbit stew with  apricot muscles and clams with bulgar wheat or   salmon stuffed with Lage served with a gbury  sauce Shane’s team is offering pheasant and   ham pie with roasted parsnips and carrots  or baked Pike with sliced bread and pickle cabbage good man pie and veg so it

Is the pheasant pie is an instant hit Fe pie yeah it’s really great delicious food but  for somebody of my social level I don’t   think I would have been eating peasant  uh as a medieval peasant unfortunately   if this isn’t fit for a night I don’t  know what it’s why is looking a little  

Bit [Music] short we’re letting  our pheasant and ham pie do its [Music] talking most of their effort went  into that dish and it shows it’s tasty   it’s moist lovely feeling decent pastry  good roast vegetables tell well that’s  

A winner on a cold day but there are fewer  takers for the oldfashioned pike thank you   there’s plenty of bones in it so just  be careful all right thank you you’re welcome I have to eat this well I got  to say that Pike is probably one of the  

Nastiest things I’ve eaten on M Chef for a  very very long time it’s dirty it’s muddy   it’s not cooked very very well it’s dry it’s on a  piece of bread with overcooked and over vinegared cabbage back with Janet’s team no one’s  queuing for their food they seem a lot  

More popular than us oh yeah there is  going fast isn’t it yeah I have made a   fantastic stew but all these people  are complete wussies all the women   go oh that one rabbit what if they were  truly medieval they’d be eating it taste

Fantastic if they want to eat that look  that fish that looks all white and drab   and a meat pie good luck can’t wrestle up some  business he go on rubbit stew and salmon this

Way evening you all know what you’re queuing for  cuz this this is only for half of the food so the   salmon and the rabbit are on that side so if you  on that I’d go around that way I’ve seen the pie

[Music] it’s was never persuading them  oh that salmon looks good ooh it tastes   good look at it it tastes really good yeah  oh sorry and that rabbit wow tasty s like   chicken we’re calling it chicken chicken  stew now I’ll Trust be a rabbit to thank

You at last their tactics seem to be paying  off I’m going to give them a bit more [Music] stew the meat from the rabbit was extremely well  done the just position of the sweet from the   apots and also the shellfish to muscles  it worked very well top marks for that  

The Army will be able to march once again on  its stomach that’s brilliant thank you very much well I’ve I’ve got to say rabbit shellfish  and apricots is not a natural combination I got to say I stand correct that is lovely it’s refreshing  it’s filling it’s delicious it’s vibrant very good  

Janet I tell if the soldiers didn’t choose that  they’ve missed out on a treat there would you like   some clams with your salmon yeah go for it thank  you the salmon has also had a surge in popularity  

Thank you hello hello how you doing yeah good  thank you you like the GB sauce of course good   down the battlefield sir oh lovely down the  battlefield LED loads yeah did you die several times it’s very very tender very  well cooked it’s definitely an  

Authentic dish for medieval period  they’ve done a good job with [Music] it look at that fish cook nice yeah [Music] I think the Salmon’s delicious I love  the salty clams I like a small amount of goose   spry but it’s really sharp that gooseb is really  really sharp and almost overpowers the salmon  

Saying that those big fish all poached away good  job lesz look to picture I think eats as well as   it looks for dessert Shane’s team is offering  fruits in mold wine with almond vanilla cream   that is delicious wow that’s got that’s a lovely  taste sh and Janet’s team has made fig and Quint  

Tart tat with custard oh great that’s really  creative is it mild fruit pour out load of fruit Oh by there we are look at that [Music] tasted really good so I’m happy La it right [Music] up it’s got a tofe bottom that  that’s almost bitter it’s got tons of  

Vanilla running through it and the Deep  almost rum flavor of figs and dates that is lovely how will Shane’s fruit Fair it’s really really good in fact I  couldn’t see any negatives for it cream’s [Music] amazing I winter warart a little  Christmas present in a bowl tasting a m  

Wine and smelling of Christmas rich and  cinnamon almonds flakes across the top a   lovely lovely dessert yeah you like it I  like it yeah it’s good have you seen how   much is left hardly any we’ve had three  people come back up for seconds which is

Great quick quick go you  want to don’t hang [Music] around fantastic well done you all right well  done us three yes I’m really proud of us   really pleased did all that without any  arguments yeah we had no arguments yeah

[Music] none great day great challenge we asked  him to step it up and buy and large they did   the food that came out of Janet’s Tent today  was fantastic [Music] I was kind of inspired   by the medieval brief people with taste chose  my dish people that wanted food that was just  

Like School dinners shows the other lot we  worked very calmly um as a team a Janet and   myself and I think we did a great job I thought  we put on a brilliant medieval meal I I was very   disappointed with the medieval jousting people  who didn’t see seem to have any appreciation  

That at all so you know we didn’t sell as much  as we should have done they went instead for the   kind of 20th century Pub grub that the other  team were doing um what can you say you know  

Although Shane’s tent struggled a little bit  their dish is sold John you can’t deny that   it’s sold it was nice to know that we we made a  good effort especially with the p itself not a  

Lot of them oped for the fish so it balanced out  quite well for us in the end we we got away with   it I think I actually feel very good about today  I think it was a really good team and we got it  

Done I felt really thrilled and quite a sense  of achievement hey we won the day well I don’t   know we won the day but we feel like we won the  day no one’s going home yet but this competition  

Is really hotting up and what comes up next  what an education that’s going to be [Music] next time the competition moves up another level I’ve got another one with a  hole in it Brian I’m doing my best   just move your your tushy tush we’re trying not to

Panic the celebrities must battle to keep  their place one of you is leaving the [Music] Competition