Join the celebrity contestants in this exciting episode of MasterChef UK, where they face the ultimate challenge of preparing a lunch for 120 Legoland staff members. Watch as they navigate through the chaos, from peeling mountains of apples to mastering giant ovens. Teamwork, timing, and a touch of panic ensue as they race against the clock to create delicious dishes. Who will conquer the Legoland luncheon challenge? Find out in this thrilling 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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Here We Go Again celebrity Master Chef the toughest cookery competition on television it’s a new day and the nerves are kicking in again they may be famous in their own world but now they got to prove how good they are in the kitchen I’m elated to still
Be here I can’t quite believe it I don’t know what they’ve got in store for us today a we’ve got singers actors dancers but as long as they can cook better than I could dance we’ll be fine the Master Chef Heats continue last time the celebrities had their first taste of the
Competition I am not enjoying this one bit the flavors are amazing TV presenter ofet Fielding gave her all but it wasn’t enough to prevent her from being sent home now the remaining four are back to fight for a place in the semifinals
It’s going to get tougher the standards are probably going to get higher but I’ll keep trying my best I’ve definitely improved as a cook if I can style it out a little bit longer then I’ve got a chance I don’t have a strategy I’ve been ringing my mother a lot
Just trying to immerse myself as much as I can in the experience of it and hoping that that might work I’ve got to stop panicking in the kitchen because all you see is things flying everywhere [Music] apron
[Music] welcome back this is the relay invention test and it’s all about teamwork you picked up paper on the way in obviously red aprons red team blue aprons blue team each team must produce a main course and a dessert the first person to cook they will hand the Baton to the the second
Person to cook who will have another 30 minutes when you hand over to your fellow cook you will not be allowed to confer with each other oh my goodness and for the final 15 minutes you’ll come together to Plate the two dishes up ladies and gentlemen work out who’s going first I don’t
Want first cuz I am not you want me to go first yeah right can you do dessert dessert okay yeah I don’t do deser you sure yeah sure all right okay I’ll go first I’ll go first Sheree’s going first who’s going first Sarah’s going first Tish and Chesney thanks very much off you
[Music] go remember I don’t know what I’m doing this is so hard oh my goodness why am I doing this again my worst nightmare I think would probably be chicken I’ve never cooked chicken before so I don’t know timings ladies reveal your main ingredients oh flipping neck your main course ingredient
Must contain chicken your dessert must contain pears 30 minutes this first stage let’s cook off we [Music] go along with the chicken and pears Sarah and Sheree can choose from a Luder of ingredients oh gosh including fennel mushrooms noodles cream and a wide range of herbs and spices I’m screwed I’m very screwed
[Music] well I’m going to roast the chicken and then it’s the dessert I’m a little bit more worried [Music] about I’m delighted to be part with Sarah I think she’s great she comes across as quite sort of nervous feel sick but I think secretly she’s pretty tough and I think
She knows her stuff [Music] okay where’s your mind going with this I’m just thinking something slightly Oriental deep fry some chicken with some flavor in it sashan chicken right and what are you going to serve that with um some noodles do you know that sounds really nice to
Me yeah and dessert dessert isn’t my a Tish is in dessert isn’t she in the 30 seconds before you parted company you worked out she was ining dessert yeah cuz I don’t dessert I’m not my dessert is not really my fa today I’m fortunately so what’s bothering you here
I think I might be okay but it’s just the time it’s the sheer panic and the time what do you expect to find when you come back in for the last 15 minutes I have not the foggiest maybe
She’s going to take over from this and make it better what are you going to leave her with a mess I think my role in this partnership is quite clear Sarah is petrified of puddings so I’ll take on The Suite Sarah started this test exactly the same way she started every
Other test in a complete and utter blind panic she’s going to deep fry the chicken and she’s going to serve that with noodles that’s fine she’s got some peppers sliced up and they’re in the oven sweet however she hasn’t made any attempt at starting
Dessert that puts Tish under a lot of pressure she’s going to have to start the dessert from scratch I just really hope that I I’m up to what she started you’ve had 10 minutes 20 minutes and
Then you swap [Music] over I’m hoping that Sheree starts to make make a cake because I have no idea about desserts I wouldn’t know what to do how you getting on I don’t know really I mean I’m
Trying to think ahead now cuz obviously I put the chicken in whether it’s going to be done in time I don’t know I thought about poaching peirs I’ve never poached them before so I don’t really
Want to try and do something that I really don’t know how to do it so I thought I would do a cake how long does it take to roast the chicken probably about an hour and 10 minutes I don’t know long you’re doubting yourself you always doubt yourself Shere think about
What you’re doing yeah looks like you got the right idea yeah leave a sign for Chesney yeah if you want vegetables with it leave a pile of vegetables that makes sense listen I’ll leave as much as I can and hopefully he gets [Music] it Shere is laying the foundation for chesin to
Work which she’s got a roast chicken in the oven and that’s roasting away merrily she’s making an adaptation of her apple cake she’s making a pear pudding I just feel like I’m doing the
Same as the other day this is just awful what can I do that’s what I can do so I’m going to do it the issue for Chesney is she hasn’t really done any accompaniments for the chicken or for
The pear [Music] pudding I have a lot of faith in Sheree I really do oh God I know she will pull it out the bag not lumpy I just hope that I can read through her signs 20 minutes gone
In 10 minutes you hand over do you plan to finish the main course before Tish comes in yeah so all she has to do is dessert y how’s she going to keep that warm I might just put
The uh chicken in the oven and the noodles well the noodles are screwed aren’t [Music] they you got 60 seconds then you’re swapp it [Music] over oh I’m not used to this level of adrenaline my
Life right let’s swap okay done okay where do I go where do I go so I’ve roasted a chicken okay I’m not sure it’s going to be done on time just leave it in there no Oriental Oriental
Think Oriental how’d you go there you go out just I’ve left [Applause] [Laughter] Stuff cheats five teams cheating oh my God why is that oh I’ve never used a deep fat FR in my life chicken in
My chicken is not going to cook in time I put a whole thing in there you didn’t all right okay I’ve never made sesan chicken in my bloody life at least you’re being adventurous you’re doing something different I’m thinking about what puddings to do please please just just do a poach
Pair with star andise cuz that will work really well with ses on chicken I’m was going to do a crumble this must be cakes I hope Chesney does pick up on what I was trying to achieve but in
All honesty I don’t actually know what I’m trying to achieve they probably just need to go in the oven at the right time how long you think they’re going to take uh about 15 20 minutes cuz they’re
Quite small so what what do you think has been left for you she’s got a chicken in which is amazing that’s great I’ll just leave that cuz that’s obviously going to take a while so you
Got 30 minutes and you’re going to the two of you going to come together and you’re going to finish off the dishes with 15 minutes each yes right veggies I need to do some veggies and uh little PE koola it’s [ __ ] not koola [ __ ] [ __ ] your last round you showed us
You make beautiful food which tastes incredible so you have a job to do okay great go thank you go I probably should have peeled there actually a pear pudding sounds like a lovely thing with Custard with a pear cooie he’s got lemons some sugar and some pears he’s going to blend the
Whole lot together M raw pear puree baby [Music] food I’ve already partially plated and started to present so she must have some kind of idea of what I’m going with Tish yes what’s going on well um I she looks like she’s got the first course well in hand she’s got the chcken in
She’s done a a noodle base but unfortunately I don’t I don’t know anything about that sort of cooking so what I’m going to do is concentrate on the pudding tell me what your pudding is I’m going to do a crumble what about something to go with your crumble custard maybe do
You make a good custard I have a go what are you going to add to the main course well I’m going to stop this from being cold and the way that I see the the the the best Hing that will
Be maybe to uh and make a broth make a broth a chicken noodle broth that’s exactly what I had in mind that’s not a bad idea I like the way you’re thinking yeah thanks can you prove what a genius M Chef consistent You Are by making custard and saving those noodles all
Right Tish is making a soft fruit and pear crumble she stewed some fruit with some sugar that’s lovely but she hasn’t got the ingredients to properly make a crumble top she’s got no oats she’s got no brown sugar that’s going to be a horrible
Crumble top and she knows that but she’s carrying on regardless my crumble looks [Music] disgusting 10 minutes gone you have 20 minutes left until your partner comes in and helps or hinders or [Music] something I’m not sure what he’s like with sauces
And stuff like that so hopefully he’s made a gravy hopefully he been a bit more inventive than I have ch he’s got some fennel and some carrots with some rosemary and garlic in the oven he’s making mushroom sauce to go with his chicken he’s made a pear puree which he’s
Going to put with the pudding they’re using bits and pieces from previous rounds to make their dishes up which is not a bad thing to do it’s just whether they actually work together last 5 minutes [Music] Tish is now making
A broth to soak the noodles in to make the whole thing hot however Tish hasn’t looked at those chicken flowers so they could be baking to cardboard in there God damn I don’t know how to improve it I haven’t got the skill let’s hope when Sarah
Comes in between them they can Rescue It I hope the chicken’s not going to get overcooked though oh I hope she knows it’s in there that looks delicious let’s go let me out your partners
Are coming in for the final 15 thank God hi how you doing so that was just sitting there kind of in a big lump that’s done are you all right with the Paar yeah okay I’ll crack on okay you crack on
With that the chicken has been deep fried Tish stuck a fork into it and it was cooked Sarah’s come along picked it up and thrown it back in the deep fat fryer again working as a team jeez
We doesn’t work if you don’t work as a team and talk to each other I’m not going to roast these I think they’re going to be nice and crunchy do you think yeah I’ve made a little Kool-Aid kind
Of thing for the of cake right well we’ve got that now so do we need it I’ll just do a custard anyway what do you think yeah sure [Music] sure the breast looks beautiful by the way does it lovely
Breast you got here love thanks love it looks really lovely they’re working well together and the dishes are looking okay but right now in the are two pair puddings then not whack them up immediately and both those pair puddings are quite a long way of being cooked in the
Middle Tish has come in and actually rescued a stone cold noodle dish and improved it by making it into a broth Sarah’s come in and thrown the broth away and turned it back into a cold noodle dish again I’m going nuts I’m going
Nuts it would be easier if you spoke to each other no because she’s doing her thing I’m doing mine she was working on your dish I know but I’m and you’ve just thrown the stock away it was a noodle broth oh last two minutes probably won’t come out now wow so it’s slightly
Over I’ve never made anything like this before B I wonder if you’re tasting the food you keep [Music] seasoning time’s up stop God that was so stressful holy moly oh I hope it’s okay do you know what I think we’re good
Because we’ve got that lovely fennel underneath oh we’ll soon find out won’t we first up a Sarah and Tish they’ve made twice deep fried and oven roasted sesan chicken on a bed of soft noodles and crispy Peppers topped with a nest of deep fried noodles I’m so sorry I
Chuck your broth away well no it’s okay have you learned anything from it communication is very [Laughter] important that’s a terrible reaction good God Almighty good God Almighty don’t know well there surgery and pepper all over it you can’t season without tasting that’s virtually
Inedible those noodles there is just a ton of salt and a ton of pepperon that much cesan pepper has the effect of the sort of stuff that the dentist gives you to numb your gums so the one side of my mouth that’s coed the most pepper is it started to throb
And has now gone numb and the amount of salt on the noodles is is incredible what about the presentation look um I thought he looked all right you’re Thrice cooked chicken twice deep fried once oven baked is actually still moist your noodles are way too salty
A few peppers around the outside I don’t know how much ambition it’s really showing if this had have been in a broth with some lovely vegetables running through it and a bit more chicken and less seasoning it could have been a really nice dish okay could have
Been a really nice dish sorry the broth was the best idea and you got in and threw the broth away thank okay for Tish has made their dessert a pear and Berry CR crumble served with custard that’s passible it’s sweet it’s very sharp because the blackberries are very very sharp I
Don’t know whether you tasted them but when you put that creamy custard affair on the top it actually Mellows the whole thing out that tastes okay I like the intenseness of the berries and
The pear and the textures of it I think are really really good but it’s not even a crumble it’s just a sort of soggy top thing my feeling Percy on both these dishes is I’d like to see a little bit more
Ambition have a taste of it wow don’t bother next up a chzn and Sheree for main course they’ve made garlic and lemon roast chicken and rosemary roasted carrot fennel and chalot served with a creamy mushroom sauce what I really liked about
Today from both of you you use things you cooked before yeah yeah vegetables mushroom sauce pear cake apple cake became pear pudding and I think it’s good the chicken’s cooked really well but what’s Mar about it it’s full of garlic which is roasted
Heavily Rosemary running all the way through it it’s really well seasoned your sauce tastes a mushroom and spice there’s a bit of warm in the background I like the freshness of the fennel underneath it does it need potatoes I’m not quite sure but as a dish and a starting point
An invention test I’m pleased with it [Applause] hey it doesn’t look very good but it tastes very good oh your chicken’s moist there’s good seasoning on there I love the flavor of Rosemary running through it absolutely love the sauce good work guys brilliant good work thank
You the dessert is pear pudding topped with pear [ __ ] and strawberry and served with [Music] custard oh God [Music] your pudding itself is a bit stodgy yeah you taste a pear through it the pear puree on top I thought wasn’t going to work and I quite like it with that custard because you
Get a little bit of lemon zing you get a bit of sweetness but you get the real taste of the pear across the top but your pudding is too heavy I really like that I really like I didn’t think
You did it’s it’s stodgy in a good old-fashioned British stodgy pudding way the pear although not cooked all the way through is a rip pair so it’s beautifully sweet and it’s juicy I think you need to brush up on a little bit of appearance yeah but fundamentally
There’s not anything wrong with these two dishes thank you thank you very much yay wel done wow I thought he was going to say right I absolutely loved it I thought it was brilliant such a good challenge we talked you know which I think obviously is shown it’s really important and
It worked so yeah I can’t believe it a good round You Now understand the importance of teamwork at this stage of the competition the good news is that nobody’s going home however that could happen at any stage may I suggest you get a bit of rest and when we see you next
You won’t be cooking just for Greg and I thanks very much indeed see you soon off you [Music] [Music] go sorry about [Laughter] [Music] that it’s 900 a.m. and Sheree Tish Sarah and chzn are heading out of the capital to face their most daunting outside challenge yet where you think we’re
Going somewhere we’re going have to cook lots and lots of food obviously yeah and we’re we’re kind of west of London so maybe time Studios Maybe [Music] oh look Lego Lego [Music] L welcome to legol land Windsor it’s seems pretty quiet now that’s because
They’re gearing up for the opening of a new season but this is a busy place there are 300 permanent members of Staff here and today you are preparing lunch for 120 of them two teams Tish and Sarah you’re one team chzn and Sheree you’re the
Other team you have got a huge amount of work to do I suggest you get your dancing shoes is on and get to it thank you thanks [Music] boys four celebs all by themselves feeding over a 100 people what fun it’s about planning and
It’s about teamwork and our celebs are going to have to learn that fast my first thoughts are help me the most people I’ve ever cooked for is my family this is something else it’s like massive today the teams will be working under the Resort’s Executive Chef Dan
Walsh hello hi Welcome to our kitchen here we pride oursel here on our quality of our food we’ve got an extensive lder for you to choose from going to give you 10 minutes have a look come up with some ideas and then we’ll see what you’ve got okay good luck thank you sh
Thanks for let us invade wow all right dark dark chicken salm each celebrity pair will have 2 and 1/2 hours to devise and cook 40 meor fish and 20 vegetarian main courses we could do a cuscus but
It’s it’s what you put with the cuscus as well as 60 desserts why don’t we do baked some nice baked apples with some brown sugar their lder includes chicken and duck breasts and salmon do you mind
If I take salmon no you sure how about the we’re going to do the chicken okay the curry what do we need chicken chicken they also have a wide range of fruit and vegetables and a selection of dairy
Products I’m a little bit nervous you know cuz uh this is my kitchen and any food that comes out of here you know represents me so uh the pressure is on hi guys have we decided what we’re doing
Now I think so I’m going to be having a go at a salmon in a puff pastry with mashed potatoes with leak just uh some broccoli so what did you I’m going to do a mushroom cream concoction of
Penet okay and for dessert with Plum and Apple with a vanilla cream very nice very nice so we need to work backwards because we got L serving lunch at 1:30 okay and our timings need to be
Correct okay good luck thank you and uh I’m here I’m here if you need me okay I need some mushrooms some mushrooms we get some mushrooms thank what do I do now what do I do [Music]
Now okay we decided our menu yes I think we have shf yes what what have we got we’re going to do a a curry with sweet potato and quite a chunky Curry um with rice okay and then we’re going to do vegetarian are we’re going to do a couscous and served in an
Oine and for dessert going to do bread and butter pudding this lovely bread here ready to sounds good yeah all right we need to get cracking now CU lunch is at half 1 okay okay so make sure your timings are right all right and we don’t want to be late thank
You I’d start dicing up your veg yeah while you’re waiting now continuing on from their great teamwork in the first challenge Sheree and chesne have already divided up the jobs for their main courses I’m on chicken curry so I’m literally chopping down the chicken hopefully it’ll all
Turn out tasty it’s going to be gorgeous love oh yeah chne is in charge of the veget vegetarian dish vegetarian food is very much on the Hawk’s household menu I guess they can be a bit Bland but I hope that the oine is going to really make a difference we’re going to char
Grill it so that’s going to really add some like flavor to it I feel like this is going to take forever so we’ll be crying in a minute you’ve been here for 20 minutes and I’ve cut one
Pepper hey John good YouTube how you doing what’s the plan I’m making here um a little couscous medley which we’re going to present inside um Char grilled oine that’s your vegetarian option yes and are you working at that speed because you’ve got six other people helping you or what
Okay here’s the thing I’m a guitar player yeah I’m I have a very sharp knife if I start going very fast I’m going to chop my finger off I know it you haven’t started cooking anything just yet no I know does that mean that you are technically in the kout we’re slightly behind
I’d say yeah yeah guys I’d say push on rice on get it on quick R butter puding get it done Curry move it move it the other team are also only just off the starting blocks I absolutely
Despise peeling Sarah is prepping the fruit for the apple and Plum Pie I’ve got 30 odd bloody apples to peel there’s going to be peel flying everywhere and Tish is attempting to make her own short crust pastry to cover 60 pie portions this is ridiculous these quantities are just
Insane I am the messiest cook you’ll ever meet honestly the team of Tish and Sarah is as scary in here stop as it was back in our Master Chef kitchen help there’s plenty of ability to work work hard but there’s no self-belief desserts is not really my forte because I’m normally so full
From having my main course no one teaches you how to peel especially at this kind of level guys listen up we got one and a half hours of service okay we need to push on okay make sure we get our prep done with Time Racing past Sheree is ready to start frying
The onions for her chicken curry massive I’m going to cook the whole curry in there which is pretty amazing they’ve never seen ovens so big they’ve never seen pots so big whilst Chesney has got his 20 L pan of cuscus on the go that smells good smells really good how you
Doing here H I want to get this on and then start that dessert chzn and Sheree I have to say I’m impressed cuz they’ve decided to put their foot down and really go for it just want
To get the uh the sauce in here and then uh crack on with that they’re already cooking are they oh Lord why didn’t we just stick with apples white plums how you doing girls not good TI and Sarah
Are a little bit worried that we’re going to be behind time and there’s still a lot of work to do I’ve got to cut on my leaks and get them in and then I’ve got to do the whole
Of the salmon thing we’ve got 12 people turning up at halfast 1 who are expecting nice good quality hot food the main concern is they haven’t even started the salmon on crout hi John Sarah hello the look of seriousness upon your faces is extraordinary it’s absolutely
Petrified so tell me um what’s going with the salmon we’re going to do um potato and leak uh mixture that sounds absolutely delicious we using whole fillets and cook the whole fillets with with it are you taking the skin off no you’re taking the skin off you’re taking the skin off
I don’t want to take the skin off takeing the skin off all [Music] right Sarah has only just begun prepping her vegetarian main course I’m mushroomed up to my eyeball that came out so wrong keep your knife down keep your knife down that’s whilst Tish is attempting to skin eight
Salmon fillets for the first time there you go good good really pleased to have learned that so that’s one positive thing meanwhile on the other team chesne is ready to char grill the oine for their vegetarian Mane and both their Curry and cuscus are coming together
Nicely sh it tastes lovely that Curry that’s it yeah good job Chesney can now help out with the bread and butter pudding I’ve been given a job I’m literally buttering bread now but while everything seems to be going well on their team the chef spotted a
Problem with the Obin we’ve had it in for 15 minutes that’s that’s not on time there’s no time on that shoot I thought you had it on a timer okay yeah you don’t want them too have
I over them a tiny bit I think you’ll be all right I was waiting for a timer damn it I’m worried that we’ve overdone the the Obin now really worried about that guys listen up we got an hour to service okay yes Che total panic totally out of
Control how’s your o je they we a little slightly almost overdone but we’re oh no they’re beautiful they’re good good thank God we’ got away with it then really have you any idea how hungry it makes you when you have to build a model town I’m sure I’m [Music]
Sure with just one day before the resort throws open its doors to its annual 2 million visitors it’s all hands- on Deck to get the place looking ship shape and divisional director Sue Kemp is expecting her hardworking staff to be well fed today so when the parks closed
Over the winter months the team are dedicated to cleaning painting refurbishing maintaining all the rides attractions so it’s a very very busy time everybody has 30 minutes break for lunch it’s really important that during that time we give them something nutritious to
Eat we work long hours long days and particularly when it’s cold we went we want to make sure that they’ve had the right kind of food to [Music] eat time is running out to get all the prep done I think we might have enough
Cucumber I’ve got one half so I’m just going to do it Tish needs to get her skin salmon fillets topped with pesto sauce and butter it’s petrifying then sealed in puff pastry we need to get this in the oven yeah cuz
It’s not going to be cooked in time let’s go let’s go let’s go let’s go okay [Music] good teammate Sarah has to finish the sauce base for her veggie p pasta It’s too salty I need some more tle oil we’re going to need to rectify that
Cuz it’s going to be too salty people aren’t going to eat it great another salmon getting in running out of cream here as part of the more organized team Sheree’s bread and butter pudding is ready for the oven smells good and Chesney’s finally diced roasted veg oh that
Looks lovely can be added to the couscous I guess that needs a little more olive oil in there with it yeah I think a lot more oil oh man feel like we didn’t have enough of
The mix now too much couscous here Sheree I have more oil Sheree is very very much in charge yeah I had to put loads of black pepper salt okay yeah yeah and chzn is very pleased that she’s
There much better oil much better yeah maybe B more pepper guys 15 minutes okay 15 minutes to go even though they’ve been more frantic Sarah’s getting through the workload wow it’s hot the mushroom and truffle pasta sauce is done and her Plum and apple pie filling is
Cooked am amazing good stob come on team Tish team Hardy how big are my serving dishes I have to but the stewed Plum and apples need pastry tops and uh it’s just breaking up which means
That our pies haven’t got any Lids which is a bit of a disaster it does appear that the team of chzn and Sheree Chesney yeah I’m taking this out don’t take the rice are doing better
Than the team of Sarah and Tish I can’t get the past been in the the fridge Ro is it’s really really stiff this side of the kitchen there’s a buzz I think there need to be a bit
Fuller you top it off and then I’ll finish it that side of the kitchen is the smell of Terror I’m still battling with this blooming pastry I don’t know how people do this job it’s manic 5 minutes guys 5 minutes okay let’s start getting food out onto the hot plate this
Is going to take forever just drop load of rice in the [Music] sink right Chesney yes garnish excellent they’re coming in oh come [Music] on I’m absolutely starving hungry you’ve been waiting all morning to try something that the chefs have been cooking the really excited about what we’re going to [Music] have I’m
Looking to be pleasantly surprised you this is the most ridiculous thing I’ve ever done team Tish and Sarah have made salmon and pesto on crout with Char grilled broccoli leaks and potatoes I think these AR cooked there raw the potatoes don’t feel like they’re cooked enough
Their vegetarian main course is pen pasta with a mushroom and truffle cream sauce look at this state of us I’ve just see myself in the mirror team Sheree and chzn have made a chicken and sweet potato Curry served with rice and a cucumber and mint writer their
Vegetarian main course is char grill doine stuffed with a roasted vegetable couscous filling it’s now up to the 120 workers to decide which dishes they’d like to eat hello sorry to keep you waiting chicken curry anybody there you go honestly the chicken curry is way better
And broccoli Fe yeah get it before you regret it nice tagline oh sorry it’s not on the plate very well to work on my presentation hello I carry please you sure can of course thank you very [Music] much there you go enjoy there a yogurt Mi there Sheree’s chicken curry your food’s
Popular it’s very popular and tish’s salmon on crud are both selling well the Salmon’s really popular I’m astonished and delighted not many going for our vegetarian auction here love but both chesne and Sarah’s vegetarian dishes the pasta is delicious need a harder cell
Would anybody please like to try some of my delicious mushroom pasta because we’re running out of Sam she is from girls allowed you know thank you yes we have a pasta there’s some Parmesan down there as well for you my lovely hope you enjoy it
I chose the salmon with the Leaky potatoes and the broccoli it is absolutely delicious it is really really tasty the salmon pie was really nicely cooked the potatoes were a little bit hard but probably because there’s so many of us and there were ton of put so many people
Through this salmon dish doesn’t taste anywhere near as good as it looks and I’m very very disappointed bits of the broccoli are burned some of the potatoes are undercooked the Salmon’s overcooked and the whole thing needs a sauce I went for the mushroom pasta sauce was
Really creamy and the mushrooms came through really well it’s yeah Divine pretty that pasta is really elegant it’s not sticking together at all it’s cooked perfectly and the flavor of truffle on those mushrooms is inspir tired that to me is restaurant style pasta
I like that a lot whilst Sarah’s pastas are hit anybody for a vegetarian option even on the side can I chicken curry please nobody’s interested in Chesney’s stuffed OB jeans there you go anybody for vegetarian option here no I’m going to go for there
You go can I have a stff over please I love you I love you you sold one yes you sold one we need more salmon what you need more salmon you’re waiting for salmon salmon salmon salmon anyone for pasta just salmon go please
Guys there’s plenty of stuffed Obin over here more curry anyone want Curry here we go we got seven I’m safe but this is it I’m afraid do you like stuffed OB pleas it hasn’t been the most popular dish but it started to pick up I think there’s a lot of meat eaters
In the crowd tonight Curry is going like wildfire I hope it tastes as good as it looks the sauce is really nice and the chicken’s really tender yeah really good very well good spiced r Rice is perfect it’s
Brilliant a decent Curry cooked really well not a huge amount of spice but I like the little yogurt sharp sauce on the side with the Cucumber the rice is nicely cooked and those chicken bits
Are very very moist that’s a job well done here we go lovely great thank you the oine has been cooked really well the only thing I would say is that the cuscus hasn’t got a lot of
Flavor I’m not a vegetarian but that is very very nice indeed I would like a little bit more spice and maybe a little bit less salt but in reality a decent lunch should you choose not to eat meat well done guys with the main course now it’s time to uh start thinking about
Getting the desserts out okay we need um a serving thing for this don’t we we do we need to portion it up as well by the Skin of Their Teeth Tish and Sarah have cooked apple and Plum Pie served with vanilla cream look at this stage of pastry it’s a disgrace
Sheree and chesne have made a classic bread and butter pudding with cream I think we’re ready okay we have Plum and apple cobbler over here people Plum and apple cobbler with a vanilla frothy cream which is delicious bread and butter pudding with [Music] cream help yourself to the
Froy cream pry please would you like a little cream on your pudding there there we go thank you it’s actually very very nice really the really nice taste I think it’s absolutely on power with what we already have at the restaurant at the moment so it’s very nice it’s fantastic it’s
Really nice it’s really creamy it’s really good good texture little bit D in flavor it could have done with a little bit of cinnamon maybe a little bit of apricot jam across the top something to lift the flavor there’s more coming despite the way it looks the girl’s Plum
And apple pie is flying out we’re getting there we’re getting through it we’re getting through it it’s really really nice it’s delicious the combination of flavors is lovely I’ve really like desserts with fruit in it’s quite sharp in places
But I quite like that so very tasty I the pastry on top is a little bit maybe to overdone maybe but other than that yeah but the actual flavors are really good I’m impressed that Tish made pastry for this pie but that fruitfully needs to
Be sweeter you can’t just rely upon fruit inside a pie I really like the main culties I’m I’m a little bit disappointed with the fruit pink SI [Music] well guys service is over now wo see [Music] effort they’ve done extremely well today 120 people is a big number it was a
Little bit close for comfort but we got the food out in the end and everyone seemed happy the best team by far for me is Sheree and chzn their presentation is not brilliant but their food tastes great it was brilliant it just came together I can’t believe it I felt a little bit
Bossy though to B Chesney I just kept shouting Jesy chesy chesy who are their pars so I hope he doesn’t hate me cuz I think i’ just go into mom mode I had a ball today had an absolute
Blast people seem to be really enjoying it it was pretty crazy in there there’s a lot of heat in that kitchen I think that Tish and Sarah have the makings of good Cooks but they need to get the
Detail right I can’t believe we cook for that many people today at all it’s outstanding I’m really really proud of us all of us it’s fantastic it was great but [Music] experience that was really hard
Graft in that kitchen today for all four of them and they come out of this with real credit right now I can’t call it these four are going to have to fight it out to find out who becomes [Music] semi-finalists
After 2 days of competition these four celebrity Cooks will now face the challenge to decide who stays in the competition two of them will be going [Music] home I would fall off my chair if I got through to the semi-finals it would be the funniest thing ever my gasp would be flat [Music]
How am I feeling today what does this face look like oh I’d love to go through but regardless it’s been amazing I’m feeling a little bit tense bit anxious I just want to get in there and start morning boys morning hello mate morning [Music]
It’s really good to see you back here in the master chef kitchen and it reminds me of all the hard work you’ve put in so far the last couple of tests have been about teamwork today’s
Test is very much about you as an individual and you have got a cook to impress not just John and me but three Master Chef finalists and champions Sophie Thompson Emma Kennedy and Wayne sleep those guests understand the pressure of the master chef kitchen and they will be
A little bit lenient but at the same time they have high expectations your two courses four plates of each course your main course in 1 hour your dessert 15 minutes later ladies and gentlemen at the end of this there’ll be two semi-finalists but that means two of you are going home let’s
[Music] cook it is tough they’re going to have to get their timing absolutely bang on if they want to deliver they’re going to have to be tactical very very clever but at the same time deliver food that you and I are impressive [Music]
By you can’t but notice that Sheree could be a really good cook she delers food that you want to eat it’s really well flavored it’s well thought out she needs a bit of confidence and a tiny Touch of finesse a sparkle now I get really nervous about cooking my own food however
I’m really going to try this time to you know put the negativity behind me I know my dish is tasty fingers crossed it comes out okay and on time what are you making Shere I’m doing chicken with an Asian five spice pack Choy and a sweet
Potato and spring onion Mash dessert my husband’s favorite sticky toffee pudding with a cremon glaze what’s the rum for putting the pudding to get you drunk so you like it you’re mixing continents here aren’t you I am I am but I mean after living in Australia for the last 3 years
This is the sort of food I like to eat you don’t seem like a a cream onlay type of girl you seem more like a custard girl I’m trying to be a bit little bit fancier and do stuff that I wouldn’t
Do at home I would probably just make custard but you know I’m going to try and do something a bit different you’d like a semi-final place would you m why not you know I’m here given it my all
You I want to make my kids proud and you know hopefully learn even more from you two lovely [Music] boys I like Shere menu it sounds a little bit safe but if she pulls it off and it’s all done really really well it could be
Delicious what disturbs me slightly about the chicken with Asian vegetables is the addition of a sweet potato mashed because that’s not Asian that’s not fine I’m all for Fusion not confusion I’m very happy about Sheree sticky toffee pudding cuz that’s a real crowd pleaser
There’s not a lot that can go wrong with it as long as she gets her cremon glay her fine custard [Music] right too much went in there [Music] Chesney’s invention tests have been a little iffy however when we’ let him cook his
Own food John it’s been outstanding today he’s had a chance to practice will he blow us away [Music] again I have definitely managed to get more right than I certainly myself would ever have imagined
I feel remarkably Zen today or at least I’m trying to tell myself relax breathe it’s all going to be [Music] fine you have got an amazing amount of seafood I got half the Atlantic Ocean here
Haven’t I what are you going to cook for us I’m going to make a a fish stew like nice hearty rustic fish stew from where where is its origin it comes from my love of fish my
Dad my dad loves fish when he was cooking for us it was mackerel and stir fry and dessert is a dessert is a lemon poset with a a citrus salad in the last couple of tasks you’ve enjoyed being
Bossed around by Sheree I love being bossed around by Sheree but how does it feel then now being on your own again well Sheree is only there so she can still boss me around
But I am happy to be on my own I’m doing my own thing now have you timed this well no not really you haven’t of yet no I know you’ve got loads to do yeah I have I’m getting on with it thank you
Boys I like ch’s menu and he’s being bold and brave hope he’s not being foolish because he’s got a lot of work to do there is a ton of fish to prepare over there I think the lemon posit with a
Citrus salad is genius come on you lovely poset you I love the sound of that I’d like a little bit of texture I’d like a bit of biscuit you do have to stand by this though cuz the cream really
Goes however if Chesney gets this right and he gets it out on time it could be very very good indeed 30 minutes gone half an hour [Music] gone Tish has been steadily working our way through the competition but that poached pair was a glimmer of
Basic simple genius now what we need to see is something really special emerge having worked as a team on the last couple of challenges you do suddenly feel the weight of responsibility being back on your own what have I forgotten you can’t push the
Responsibility onto somebody else film it don’t film it you just have to get on with it don’t you what are you making I’m making lamb cutlets with a herb mustard and breadcrumb crust with a sarc doo serving that with anything else brazed cavalona pudding it’s just a lovely chocolate
Pudding with some raspberries and Mas Pony what could go wrong with these two dishes the timing on the chocolate if I get it wrong it either turns into a really nasty puddle or it’s rock
Solid why are these two dishes are these special for you in any way oh well I mean if I was going to cook for a big Sunday roast or something i’ probably go for a leg of lamb and my family here
Sheep farmers are they as well y down in Kent what about semi-final Place been such a steep learning curve I just you know for it to continue would be extraordinary thanks Tish good luck you thank you I love the idea of tish’s herb crusted racka Lamb with salc doin WS D properly
It’s a Heavenly dish but if she doesn’t cook the lamb then that dish is finished because raw lamb is just unacceptable what’s more unacceptable is raw potato and celeriac do from wi oh so down I want a lovely light fluffy chocolate
Pudding serving with masap poni and some raspberries it’s not demonstrating a huge amount of skill but it could be delicious jeez I’m can’t stop shaking the [Music] pressure the way in which Sarah works ow there nothing short of chaotic it’s hot today I want to
See a settled Sarah who delivers really tasty food but I got to say it needs to be smartened up however her pasta with the Truffle in the canteen was superb if she can keep that going John she could make a semi on please taste nice please
Taste nice honestly I just I couldn’t sleep for thinking about what to do first about it I can do it it’s we I can do it in the time so we’ll have to see get in there good luck to me why did I pick this recipe I have no idea
You’re stressed again aren’t you yeah what’s happening I’m trying to tie my rad together um it’s going okay I think so what are you going to make for us this is a turkey rouard with a red pepper sauce from basil with paham I am serving it with frosted green beans palenta
Chips and sweet potato chips what’s your big fear here holding these bad boys together and getting them cooked through I am going to sear it first and then I’m going to bang it in the oven and pray to God it’s ready in time tell us what we deserve for dessert we
Have sticky pears in a ginger sauce your two dishes sound wonderful let’s hope it goes all right then are you finding this competition a little too difficult um when I’m not panicking I’m all [Music] right main course we got turkey and H with a red pepper sauce my
Concern is the outside of that turkey and ham will be cooked and the inside may not be cooked enough Sarah’s dessert sounds quite simple in terms of technique so its flavors and textures have got to be perfect Ginger and pear could work it depends in what Combination 7 minutes to go it’s finishing touches now I’ve kind of prepared everything so [Music] Hopefully last year’s celebrity Master Chef winner was actor Sophie Thompson this is the one where you know you’ve got to do the dishes I remember I did a chocolate pudding that I forgot to put the eggs in John just looked and he went what’s happened to pudding sa that was
My biggest blunder so being methodical and don’t panic and get in a flap Like Me author and actor Emma Kennedy was the celebrity master cheef champion in 2012 so this round was probably one of my worst rounds I’d never cooked a duck breast before and then of course I forgot to let
It rest I just literally looked down and saw this donut of blood it was absolutely disgusting at this stage is about throwing down a gauntlet of intent and saying you know what I’m taking this seriously and I want to progress and against all the odds
Answer Wayne sleep was also a finalist in 2014 it’s bringing back everything I did my Welsh rack of lamb followed by chocolate fondon I was so nervous my hands were shaking I put it down I think I danced my way out fondu and perette
And I think the thing you have to do is is keep calm and cook on 3 minutes Sheree on your main course okay AAA Sheree’s main five spice chicken with Pat Choy sweet potato and soy dressing I like the sound of that be interested to see how she incorporates
The sweet potato and whether it goes with everything else that is in there how many minutes one okay when we did ours yeah I put potatoes in an Asian dish they have too and I was to off for [Music] it it’s a good presentation but you’re going to be
Late what else going on that plate Tre just a little bit of dressing and I’m done good cuz we’re out time now by 2 minutes that’s a very goodl looking dish dish but it’s late but it’s late come on come on sh is that the last bit Yeah off you go
Sh hello hello sh Hi how are we really well see you that looks [Music] amazing okay so you’ve got chicken that’s marinated in Asian 5 Spice with a spring onion sweet potato mash and it’s got some pack Choy and a soy sort
Of little garnish around the Sid thank you very much thank you well done thank you looks amazing it smells delicious it really does smell heaven doesn’t it the chicken is beautifully moist I really like the the sauce around the edge Pat Choy
Cooked well but otherwise my fears were uh confirmed I’m afraid I don’t think sweet potato works I like the dressing enormously all the different flavors coming through of the ginger and the lemongrass combination is great but I really feel that the sweet
Potato is overkill I’m actually slightly loving the sweet potato I’m thinking who’ have thought it is that your Greg W I like it dance I’m eating and enjoying very much what I’m eating and I was wrong
About the sweet potato that’s a lovely dish that chicken is moist and the sweetness of the sweet potato with the saltiness of the soy is a lovely combo I mean lovely combo it’s completely Fus and she’s drawn on her time in Australia and almost tastes Australia in it crunchy crispy
Delicious Shere we got 15 minutes to get your sticky tofe out okay all right yeah they’re nice Bunch aren’t they sticky toffee pudding my favorite dessert of all time ready please be baked the cremon glaze watch this Scramble now the cremon glaze needs to be thickened it needs
To be full of Flav with vanilla people have come AC Cropper in this room with their costard we’ll wait and see see if that happens again today these are so hot careful careful oh it’s not come out as neat as I’d like they’re too hot though come on come on
Come on come on where’s your urgency oh made up with them right you got 90 [Music] seconds yeah that is very well done thank you and you should be very proud of yourself thank you very much well done hello here we [Music] go so we have a sticky
Tofe pudding with a creme on glaze enjoy thank you looks amazing [Music] it’s velvety isn’t it it’s divine oh that is a really good sticky tofe pudding it’s not just spongy it feels so moist light how did you do that the sauce is
Not too thick and too sweet cuz sometimes it far too sweet and icky but there’s a lightness to it isn’t there I love the fat you’re eating that with a knife and fork oh I’m trying to save on the washing art you
Know that’s not a bad effort it’s not the best one I’ve ever had but it’s not a bad effort its flavors are good what I really like is the warmth of that rum in the back of my throat that’s lovely the tofe sauce is a bit granulated still a bit sugary and then
The cremon glaze should be thick enough that the whole thing comes together and sticks look like glue I can’t believe I did it all within [Music] time I’m just so relieved two minutes Chesney please okay there we go chzn we’ve got fish stew with peppered mayonnaise and
Crustini fish stew I like that fish is very hard to do it can easily be overdone that’s a fish Feast that isn’t it it certainly is I’m going to be very interested to taste his peppered mayonnaise I’m wondering if it’s peppered as in red or yellow pepper look at that mate I’ll tell
You what okay Fit For A King look at that go good job thank you boys hello hello everyone hello how are you guys really good look beautiful nice little fish for you we have a very hearty fish stew with a little lemon peppered Mayo thank you J thank you thanks well done thank
You it’s very beautiful I wish I could put plates like that together it’s truly elegant M the SAU is such a beautiful color isn’t it I can see little strands of saffron in there and he hasn’t overdone the fish which is is so clever the mayonnaise is like The Binding Factor isn’t it
I like the um mayonnaise with the pepper is best delicious he’s clearly gone to a massive amount of effort I think it’s a good fish Che I love his technical ability he’s made his own stock he’s made his own mayonnaise all the seafood is cooked very very well you can taste
Individually each item I love the headiness of that saffron that mayonnaise it’s really tasty lemon poset with citrus salad I love a poset it’s got a set obviously I don’t think I’ve ever had a poset but I’m really looking forward to it and I love lemons a poset you feel like you should
Be wearing a rough or a Elizabethan frock to eat a poset hold on mate go on mate all right I’m off oh hello ladies and gentlemen that’s elegant again that looks pretty oh very pretty yeah thank you okay so we have a nice little lemon poset with
Citrus salad dressing all right enjoy you guys thanks take care bye bye well done he’s got presentation absolutely down hasn’t he both his plates have looked absolutely beautiful this looks appetizing it smells wonderful I’m looking for foot’s digging [Music]
In this takes me back to lemon curd when I was about 12 at MC gr’s and eating it out the jar it’s so rich and creamy I can’t believe he’s got it to set like that in the time they had
At first I thought the Bas it was a bit too creamy but of course when you do it with the orange and the Citrus and the mint it’s perfect and I think it works brilliantly toet is now my new favorite
Pudding well that is lovely that’s firmer than I thought which I really like almost getting like a mousse and it’s creamy not too sweet and it’s got the right amount of sharpness that’s delicious it’s a great looking dessert I have to give you that but for me it’s really really
Creamy and really thick and it’s almost as if I’m eating lemon curd well I’m glad that’s done look at the state of me my God I got fish slop all over me it was pretty pressurized actually today I felt
Like I was so up against the wire I suddenly had these horrible nightmares of like serving up raw fish oh this is a bit of a pressurized moment isn’t it yeah yeah tish’s man lamb cutlets with mustard and Herb crust salc doino and a brazed cavalon Nero it sounds delicious herb crust
I’ have it all over everything that sounds amazing we can pick those up and N at them hopefully wa look at that right ready can we go go go go well done very well done exciting I like that thanks love oh hello hello
[Music] hello these are lamb cutlets with a mustard and Herb crust with salc doen Noir and brazed cavalino hope you enjoy wait can’t wait thank you sweet I like the pink color of the meat actually this is very up my street I’ll tell you what is woring me is that there’s no
Sauce that’s very garlicky it is very tasty it’s crumbly my Meats done absolutely perfectly and the ciac is soft and tender the sarc doofen was is beautifully soft then you are completely overpowered by an all a taste of almost raw garlic I love it when garlic packs a punch and the crust was
Lovely and minty it’s very nice oh so good I believe this needs a little bit more sauce a little bit more of the Jew and I’d also like to see that lamb for my taste cooked a little bit more I think that is a very well thought out very traditional lovely lovely dish
And it’s going to make for a hell of a judging job here because bit by bit they are all doing very very well indeed it’s so exciting so exciting 3 minutes left how you puddings well I’m worried about the puddings because usually they take 12 minutes and then
A minute to stand and they’ve been in now for nearly 15 they’re still looking soggy on the top yeah yeah okay okay okay chocolate pudding and masap Pony and crushed raspberries so they should just died out and nothing’s happening ah well it’s probably a chocolate fonton yay
Yay good let’s go and the thing with the chocolate pudding or fonton is the fact that you must make it very liquidy and runny in the middle it’s a bit of a RIS but here we go wow you know this thing singing to me well done thank you well
Done hello there wow my oh my goly I know what this is so this is a started off as a chocolate pot then became a fondant of and I think I’m just going to call it a pudding looks fantastic fabulous bye yeah I can’t wait smells gorgeous does
Smell lovely mhm let’s see if it’s oozing shall we oh oh hello we have ooze thank you thank you Tish thank you really this is good oh it’s awesome isn’t it these raspberries are fantastic because they’re chunky and they’re like a compt this is perfect fight
Is on this year fight is on I think that’s absolutely delicious absolutely delicious I’m not a fan of masap poni with chocolate masap Pon is cheese and it’s cream cheese and chocolate and it’s all a bit sticky and thick it looks really good but I wouldn’t eat
The rest of it well that’s divided you and me John isn’t it it cuz I think that’s absolutely lovely my heart’s pounding it’s ridiculous it’s all over I feel worn out I can’t believe that cooking a main course in a pudding can make you feel so
[Music] adrenalized this is hard work isn’t it w I’ll tell you what watching people cook like this yes it is how’s that that’s banging turkey RADS with a red pepper sauce you guys scare me frosted green beans palenta chips and paprika sweet potato wiges well I’m looking forward to palenta chips
I’ve never had them [Music] before it’s not cooked it’s not right get a fry pan on the stove [Music] then right let’s do [Music] this the only thing I slightly worried by is she’s got palenta chips and sweet potato wedges
So she’s got double carbs but you know if you like carbs then you’re know Bring it on I knew I was up against it when I chose this recipe [Music] why right you happy with the turkey yes
Let’s do it two at a time otherwise I don’t know if I take one take one shaking [Music] okay you see the mess hello I think I’ll start on this side first here you go thank you that looks fantastic what you have here is a rouard of turkey with Palmer ham
And a red pepper sauce with some Basel what I call frosted green beans which is basically toasted sesame seeds with spring onions and green beans and also palenta chips with some sweet potato as well thank you very much than Sarah thank you
It’s so many ideas and they’re brilliant ideas they’re separated I think they’re all a bit separated to me I feel they’re not it’s part when no one’s really talking a little bit Penta chips I love the way she’s got a crispy coating on it I think
It just needs a bit of seasoning doesn’t it need a bit more taste in there yeah yeah the main point of of the turkey the ham and the pepper is a good idea everything else is is
Slightly unusual and not cooked particularly well she has got a dish up but it’s all a bit chaotic and it doesn’t taste very good I’m bra you got dessert to do I know you got 15 minutes thank you for reminding [Music] me the dessert oh this sounds lovely doesn’t it
Sticky Ginger pears with masap poni cream and Flake they stop it that’s our finale Perfect I’m officially the messiest cook in this planet let’s go thanks guys woo this is oat Cuisine I’m exhausted I’m absolutely exhausted that’s just watching it these are sticky Ginger pears with vanilla mascap poni cream with nuts almonds basically thank you so much thank you enjoy thank
You my first bit of pear was cooked but none of the rest is cooked all and I find the sauce just too sweet mine is actually quite soft you can see but I thought maybe if it had been peeled that would have
Helped it’s a raw Paar and they got the skin on them the syrup around those pears is like cough medicine whoo oh my God never again that was tough [Music] I feel like fainting now though does everyone feel like [Music] that today’s been a very good day I knew we had some good
Cooks amongst these four three of them have really proved it you and I both know that Sarah’s time on Master Chef is up a turkey rouard with the red peppers and the ham a really nice idea but the
Whole dish was chaotic the way she worked today was chaotic and as for the pears for dessert the sauce was really really strong with raw ginger the pears weren’t cooked nor were they peeled
You and I agree Sarah goes home chesne put in a huge amount of work that fish stew was a good fish chew you weren’t too sure about the posy I loved it it was one of the best lemon desserts
I’ve tasted actually it was beautiful he just comes up with Dish after dish of stunning food Sheree surprised me with the quality of her chicken sweet potato and Asian Sauce I thought it was incredibly good I like the sticky toffee pudding our three guests L the sticky toffee loved
It so Sheree I think had a decent day I hope I’ve done enough this has been an amazing experience so yeah whatever happens happens Tish is good lamb crusted with the herbs there are a couple
Of bits which are a bit overpowering a little bit too much Rosary maybe a little bit too much red wine in the sauce however that chocolate bir was divine it just tasted like a luxurious chocolate drink to me I have no idea whether I’ve done enough to stay in the competition time will
Tell who has has the fights the skill the ability who’s got the [Music] potential great day and I think it’s a real shame we’ve got to lose serve you but that is the way our cookie crumbles I’m afraid our first [Music] semi-finalist is [Applause]
Chesney well done well done well done our second semi [Music] finalist it’s shereé well done oh my God oh my God Sarah Tish thank you very much indeed thank you but that was honestly that was intense I didn’t even think
I was going to get this far so you know I’m just choed wow what an experience it’s just been a whirlwind couple of weeks been fantastic [Music] welcome Ford love you’re right yeah I am I just can’t believe it happy really happy
Really happy do you know what I’d never ever thought I’d see or hear the day that I was a Master Chef semi-finalist I’m absolutely ecstatic but I want to win it now why not I got this far I can go all the way well done semi finalists cheers amazing cheers well done
You next time five new celebrities take on the challenge Don’t Panic it’s all under control yeah oh dear give me a knife give me a knife oh M baby [Laughter] Yeah
2 Comments
waitrose cream eh
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RIP Sarah Harding