Italian Grill Disaster | MasterChef UK Celebrity | S10 EP03

Watch as celebrities face intense challenges in the MasterChef kitchen. From cooking mishaps to unexpected twists, the competition heats up. In this episode, the stars tackle Italian grilling, fish soup, and gourmet dishes. Will they impress the judges or crumble under the pressure? Tune in for the culinary rollercoaster that unfolds 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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Here We Go Again celebrity Master Chef  the toughest cooker competition on television the cooking hasn’t started  yet so I’m feeling just fine they may   be famous in their own world but now they got  to prove how good they are in the kitchen I’m  

So scared I can’t tell you I’ve always fancied  myself cooking I’ve having second thoughts now   we’ve got singers actors dancers but as long as  they can cook better than I could dance we’ll be fine these five celebrities are taking on  the challenge to become the next Master Chef  

Champion but at the end of today only the best  cooks will make it through I think anxious is   probably the best way to describe it excited  anxious nervous what have I let myself in for  

Cooking with a time limit the pressure of that I  I think I’m going to struggle with you’ve got an   hour starting from an hour and then you know okay  play up play up that uh that could be a bit scary  

When you’re watching things like that you go oh  I can do that I can do that I can do that but   when it comes to actually doing it it’s going to  be a different ball game it’s all right to cook  

When there’s no one watching you but my gosh to  think that everyone’s watching you cook it’s just A welcome to Master Chef We Know Who You  Are but can you cook this is a wonderful   opportunity to show everybody that you have some  cookery Talent this your first task is a Master   Chef invention [Music] test the celebrities  have been given Cod chero fennel sweet potato  

Ginger spinach tomatoes peppers rice and  rhubarb ladies and gentlemen 1 hour let’s cook we have to use all the ingredients that’s a  tall order crying out loud actor Amanda Dono takes   her cooking influences from her travels around the  globe I’m good at thinking on my feet because I’ve  

Had to learn that skill as an actor and as a  cook too so yeah fairly enterprising in that direction what are you going to make for us  salmon on a bed of onions with garlic and a   little ginger and what you call them uh potato  wedges wedges what color is salmon that’s not  

Salmon is it what color is salmon it’s pink  yes that is I don’t know what that fish was   that’s a Cod ah it’s Cod even better it’ll  taste delicious trust me it’s going to be gorgeous potatoes wedges take about  35 maybe 40 minutes a piece of fish  

Takes about 10 they’re both in the oven at  the same time oh steamed up glasses you’ve   had 15 minutes yes in the oven for those  of you old enough that’s a qu of an hour   former pop idol singer and TV presenter Sam  Nixon spent a year at catering College as a  

Teenager Sam’s got a decent idea piece of cod  baked fennel olives and tomatoes and then he’s   going to throw some sweet potato on up the  sweet potato is a foreigner in an otherwise   very very comfortable dish it’s actually what  I wanted to to do as a profession I thought  

I wanted to try and become a chef and um as  that sort of was about to start happening my   audition for pop Idol at the same time and kind  of mov to London and everything sort of changed

Really how about Master Chef how do you feel  about that I’m nervous I’ll I’ll not lie because   I do fancy myself as a little bit of a cook so  I I would like to do well in this competition I  

Must admit if you do progress Sam y will you  be out to comb your air [Laughter] properly 25 minutes have [Music] gone singer and presenter  Misha Paris lives in London and is a keen home  

Cook the stuff I cook is you know it works and it  everyone loves it but I want to have new things I   want to learn new dishes you know I’m just tired  of my own stuff I’m sick of me you know it’s like  

Not that again Paris you know what are you cooking  um I’m going to pan fry the Cod yeah I’m going to   probably put that on top of the rice and then I’m  going to do a little sauce and then I’m going to  

Make some spinach and only the Lord knows if  that’s going to come out good let me just tell   you I’m terrified you sound like you cook to me  yeah I cook every day at home but in the Caribbean  

You know Jamaican families it’s like that you  have to cook it standard men cook everybody   Cooks you know in my family they tell you when  you’re rubbish it’s a simple well is [Music] that par Olympic gold medalist Danny crates  used to cook as a teenager if his mom was  

Late home from work the only issue I’ve got is  only having one hand so I I I can’t always do   something when you need to be doing two  things at once I’m I’m kind of scuppered  

By it the only plus that I’ve got from all the  other I guess as we be called nov his Cooks in   here is there’s less chance of me cutting  myself with a knife than anybody else he

Says how are you feeling now on here I’m I’m  I’m glad now I’ve got it in the oven I don’t   know what it’s going to come out like um  what is it Danny what I’ve put in there  

Yeah can never pronounce a dishes a cook  the one where you cook it in a bag papot   papot that’s the one so I’m going to cook it  like bit of cod in the bag where did you learn  

That that my aunt used to have a beastro um  I’m quite journalistic anyway so I I always   ask questions so um how fast do you learn  how fast you pick things up oh really slow   yeah really slow well I I’ll pick them  up really quick I just can’t keep them

There brilliant paper bag cooking a piece of  fish Spanish flavors onions peppers chorito   sausage fantastic the issue that Danny’s got  right now is he can’t see inside that bag   so he’s got the time right it’s going  to be delicious I forgot to check the  

Time when it went in you got 15 minutes  left and using an old fashion watch as well comedian Sid little lives in Blackpool and  plans to celebrate his 40th wedding anniversary by   making his wife a curry I like wholesome stuff  I don’t like this classy stuff that cost you  

A fortune and you get about three mouthfuls out  of it I don’t like that nvo Cuisine is not on my dish Sid that’s me all right mate you seem very  very much in control no I’m not the thing is you  

Said keep it simple and you can’t get simpler  than fishing chips can you how much cooking   do you do not a lot cuz my wife’s a good cook  and um you know but she’s taught me a lot I’ve   stood there watching her looking forward  to the fishing chips oh dear no pressure

If you drop it in it will stick to the  basket right okay so you wave it into   the that’s it yeah right okay yippy  I love fish and chips as long as the   batter is crispy and the fish is lovely and  Flaky on the inside as long as those chips  

Are crispy on the outside and fluffy on the  inside it’s going to be brilliant 8 minutes left it’s not as good as addic is it Go Sid h i don’t want too much spice I want  flavor I’m not about the Peppa Peppa

Peppa can’t get me Cod skin to crisp apart from  that it’s all going swimming in well final [Music]   touches right that’s it time’s up you have to  stop you right Sam sorry what is it about stop you  

Don’t get well done everybody was cooled I don’t  know that just kind of like chucked in a bag and cooked first up is soul singer Misha who’s   made cod with a tomato based  sauce garlic rice and steamed

Spinach feeling it me sure I think you can  cook oh amen I think you can cook there’s a   nice flavor of garlic and onion I mean  balanced really well flaky Cod rice is   loose and light not water logged that’s  good May I’m really happy thank you it’s  

A really good invention test thank you I’m really  impressed oh so happy really that’s a really good start when they said they liked it I would I swear  I think I don’t know what happened everything was  

Going off inside of me it was going fireworks  it was New Year’s Eve you know it was all that   Amanda has chosen to accompany her baked cod with  potato wedges spinach tomatoes and garlic and ginger the skin on that Cod needs to come

Off the fish is a bit dry and overcooked your  potatoes are hard on the outside and collapsing in   the middle and almost sort of cardboard in Texas  because there’s been no oil on them they’ve gone  

In dry yeah um it’s just a bit overdone I like  the idea of using ginger and garlic but that’s   far too powerful easy enough if you Chomp on that  that is going to set your mouth on fire right I can’t wait to do something else  cuz I don’t feel that was terribly  

Representative presenter Sam’s roast  Cod has been served with fennel baked   in white wine roasted tomatoes  olives chero and a sweet potato mash my big issue is the fish uh it’s a lovely  piece of cod you need to cook it for half the  

Amount of time it should fall apart naturally at  the seams okay the sweet potato doesn’t belong   there but that’s a good sweet potato mash yeah  thanks the tomato and the olives in the fennel   was a brilliant brilliant idea the seasoning on  your fish is also good we picked up on some issues  

But I think you’ve got the main of a good cook  thank you cheers your ear’s too scruffy jealous I was hoping that they’d see that I can actually  cook a little bit so they did see that which is  

Good um so that was nice frustrating cuz I should  have I should have got rid of the mash cuz I I did   see him like pull his nose up when I said that  but no not too bad too bad could have been worse  

Paralympian Dany has served his Cod on papot you  actually don’t know if that’s cooked properly yet   do you not massively that’s my first concern oh  looks cooked to me let’s get in there the skin   needs to come off of this all right the parcel is  also filled with chero potatoes peppers onions and

Garlic M that really really works for me  you’ve got the cherito spilling out all   that lovely paprika flavor into that juice as  well your tomatoes are cooked you got sweetness   of tomatoes and onions in there and your fish is  flaking that’s perfect I really like what you’ve  

Done Danny I really like it and you’re clever  enough though to cook everything first before   it went in many people make the mistake of putting  lots of raw things in the paper and then trying to  

Cook the fish good job yeah really good job don’t  let it go to your red no see I’m done now I’ve peaked they seemed happy few things I need to  learn but I guess that’s why I’m here so first  

Bit down finally it’s comedian Sid who’s made  battered cotton chips with a tomato and lettuce salad I’ve got fish and chips Sid and it’s very  nice indeed very very nice indeed your batter’s   really light your fish is cooked really really  well your chips are good they’re soft in the  

Middle they’re cooked I’m happy what’s your  wife’s name Sheree you can tell Sheree all   that time you spent watching her cook hasn’t  been wasted you’re right I think it’s a great   statement it’s a very very bold statement and  if you can cook good food like this you’re going  

To go a long way in this competition wow what  can one say in a sort of sadistic sort of way   I I’ve enjoyed it but uh I keep thinking at 72  why am I putting myself through all this well  

Done B that was that was yeah that was great man  nice oh it’s nice guys well done as Master Chef   goes that’s a pretty good start your next  task you’re going to have to work really   hard because you’re off to a professional  kitchen good luck thanks luck guys see you

Soon where the hell are they going  to send us man I not feeling the   restaurant at all well that is  even more scary than [Music] that it’s day two and the five celebrities have  been split into two teams but what happens if it’s  

A tit disaster what do they do comedian Sid and  presenter Sam are in Cent Garden heading to chetti   which takes its name from Italian tapa style  dishes traditionally served in Venice Lookers  

Dressed for it it doesn’t look good does it it’s  a bit more it’s a bit more real this now is it go Blind service will be run by renowned Italian  chef Aldo zilly hey bonno welcome to chti   restaurant you are my chefs for the day  so I wish you the best of luck I hope we   don’t let you down yeah yeah definitely not  well I hope you don’t let me down come on

Guys okay Sam the dish you’re going to be  doing is Gata Mista okay sounds really good   doesn’t it does sound great Italian all it is is  mixed grill okay right okay the sharing platter   includes sirloin steak luga sausage and lamb  served with Char gril corette arter choke and  

A garlic mayonnaise it takes no time just watch  that you don’t over cook the beef yeah watch   that you let it rest yeah and watch you dress  everything that’s on that plate like I did yeah ciao the thing is because we’re doing tap  pass it’s we’re not just like cooking one  

Dish and concentrating on that it’s like a bunch  of different things so sort of the timing aspect   of it all that’s that’s the worrying bit and  this Grill is roasting hot so I’ve got to keep  

My eye on it so I’m the main thing I’m worried  about is if I get a few orders on at the same   time but I don’t know I hope I don’t lose it  and uh and basically mess it all up Sid is  

In charge of the fish soup which includes  seven types of of seafood purple potatoes   cherry tomatoes fennel and celery no Panic  just watch me once and then you can follow   so we start with a potato with a little bit of  celery chop some fennel very thinly that goes

In right so this is your fish that goes in  with the skin on and everything skin on and   everything yeah yeah and that will stay nice  and together yeah you know we got seab bats  

In there and we’ve got red Mallet sea bass and  redet we’re going to put the squid in now yeah   how much is that going to make this is for one  person all right okay the trick here is to be  

Very very careful when you turn this turn  it once and leave it you don’t want it to   break so now we’re going to add a prawn and  then finally mes and clams okay if you hear  

A hollow sound that means one of them is full of  sand or empty okay and then the scallop finally   just one per person takes a couple of minute to  cook and then you place it on top when you serve  

It and the the shell fish are opening up aren’t  they yeah as soon as it’s all open it’s ready oh s this is your dish wow would you be proud of that  yes if I got like like well it’ be easy wouldn’t  

It well how many times have you done that once  this is my first time never never don’t believe   it so you got no chance don’t leave me Chef  good luck s see you later thank you what do I do

Now south of the river sits London’s iconic  Shard home to the shangrilla hotel and its   signature restaurant Ting which delivers  an Asian Twist to British Fair under the   supervision of executive chef Simon atridge  Dany is already prepping yellow purple and   white carrots which will accompany a  starter of hand dived scollops carrot  

And ginger puree with a mandarin and  Yuzu dressing lemon Sorel and viola flowers so we cook them so  they’re just cooked in the   middle almost as if you’re  serving a medium piece of beef couple of the carrot balls so although  there’s a lot of different there’s lots of  

Different textures on here there’s not so many  flavors it’s carrot in different ways so we don’t   confuse the dish there a nice bit of the juice  okay then we finish it with lemon soil some lemon  

Balm just before we send it just a little bit  a Caff line very simple yeah you made it look   very simple it’s a scallop somewh SC cuz I know  people are very funny about scallops yeah we need   to make sure the scallops are cook correctly  we definitely don’t want anything being sent  

Back today you got a one arm novice Chef in  your restaurant what possibly go wrong for it Amanda is preparing Julien of Apple for a  lamb main course the loin of lamb is glazed   in a soy mirin and sake marinade and served with  brazed baby onions arangi mushrooms Apple puree  

Mushroom marmalade shiso Crest and a lamb  [Music] sauce [Music] every technique must   be mastered including the perfect quenel okay  so you move one spoon so I take a scoop take a   scoop not too much not too much do it nice and  slow now you did it yeah oh god look how that  

Is yeah and now you do the reverse see that is  harder than it looks a lot harder than it looks   look we’re getting there already this a natural  but obviously there’s a little bit more pressure   in service because there’s lots of things going  on Lots Misha is prepping pied blur mushrooms for  

A main course of John Dory which will be served  with sweet potato fondant and puree baby turnips   and a burnt butter soy and lime foam the time the  timing for this dish is crucial because your fish  

Has got to come down with the other main courses  okay so there will be other people cooking fish   as well so it’s all going to be ready at the same  time I ain’t mad at you okay mhm so down to the

Pass oh I like the way you do  that that’s great two swipes yeah fish all the garnish y sweet potato fondant  sweet potato puree sweet potato dice nice so   it’s very important the croutons go last  because if you leave them in the sore go

Soggy mix it around over the top ooh  oh that looks great and there you go   one John Dory your responsibility lunch  time yeah no pressure thank you so much awesome really good the croutons you  know when it starts to a little bit  

Of crunch lime as well rocking rocking  did you make that up yeah respect go   there with your bad self so I’m going  to do the fish now across London lunch   service is beginning in Coven Garden  Sam has his first mixed Italian Grill

Orders how’s the meat going I was a little bit  worried about this bit it started to sorry no   that’s not good you can’t serve that to my  customers put another one in yeah another   one yeah you got really watch that yeah this  Grill is fiery you put too much oil on that  

That’s what happened okay flying in yeah I’ve  just had three in a row un fortunately I messed   up that one as well so I’ve got to get it uh  got to get get it on again another one on the  

Sausage get take the sausage out put it up there  y start again start again okay Chef we can’t serve   that either okay Chef you got to turn the meat  before it gets to this point so three on three  

Of those on right yeah I’m really frustrated  with myself that I’ve burnt the first bit of   meat and because you know it’s expensive you know  it’s really frustrating but you know I’ve got to  

Forget about it now and get me head back in the  game while Sam tries to get back on track Sid   is bringing together over 15 ingredients  for his fish souit fish do fish do fish

Do whoa can you all right there I I think  so Chef uh can I turn that off now because   that’s very Fierce there my goodness me sorry  it down turn it down turn it down where glams   and muscles clams clams clams muscles  all right time to put them in quickly  

Otherwise the fish will the max glams won’t  open two two each sir two each yes make sure   there get some glams yeah sounds a bit all  yeah go go go go put them in yeah put them   in potatoes potato spr few potatoes on top  there now finish that’s it lovely okay now  

As soon as this the shellfish opens you  serve it okay Sid yeah well done thank you s they want the fish mate yeah come In come on Lun is kicking off  have two slices of bread now Chef see that looks good man yeah  it looks good if it tastes as good   as it looks it’s it’s got aot It’s  got a kick to it I didn’t realize

That s the it’s seasoning come on  Sid I put some salt on let’s go   Sid go go go it’s okay all right  they can put they can always add   they can’t take it away so it’s fine  good one go go back to your station

Mate when an order comes in your  botle goes so uh yeah it’s quite   nervous and uh I’m just hope he doesn’t  shout any minute now another fish too   cuz I’ve just got over get trying to  get my nerves together over the first

One on the other side of the temps service  is also in full swing all right guys you got   to listen now we have a table of four okay two  scholet one crab right so 3 minutes on a scet  

Danny please yeah he up quick get hot hot hot hot  how long on these two scallops how long two and   a half minutes Che two and a half minutes good  Danny that’s exactly what we’re looking for they  

Nearly cut Chef yes chef yeah just right I reckon  we’re good to go on though right Danny No Mess no mess right hold on let’s start get one more plate  they need to be closer together yeah okay Chef  

Just there yeah okay because you want to go puree  in the middle and then scull up scul up yeah okay okay just use the scul up so you get a bit of  height on the plate yeah yes perfect that’s  

Enough for that one same table yes so we got to  have the same amount of carrots on each that’s better calm down yeah Don’t Panic it’s  all under control yeah yeah nice and   slow is that okay Chef yeah good very  good Danny I’ll take it back it’s not

Easy over on Mains Misha and Amanda need to work  together to deliver their John Dorian lamb at the   same time guys I’m not hearing anyone talking  to each other yeah I’m talking how long uh um  

Maybe two two two and a half don’t rush yeah  two and a half on the lamb Amanda yeah yes sir you’re happy with that fish it looks  cooked from here yep it’s cooked I don’t   like it I’m not happy about it I’m not happy  about it because the it broke I’m unhappy about

That Amanda use the knife to slice yeah  just pop it under the grill for one second   otherwise you’re going to make the food cold  yeah right Misha we need the garnish please   coming down to the pass yeah yeah well we’re  going to have lamb and no fish yes I’m coming  

Right take that out okay come here talk  to me don’t leave me now where I put that here that’s that’s fine fine give me another one  quick MEF coming Chef don’t keep don’t worry I’m  

Coming I love you it’s all happening woo now  just give it a second cuz we want to serve this   pink yeah okay so I should I leave it under po  it under there cuz it needs to be oh dear dear  

U what are we going to do about that I don’t know  what happens we’re going to use one of these lamb   aren’t we but don’t forget you need another lamb  on okay we need it very quickly yeah yes shf you  

Weren’t thinking about giving that to them  were you of course not good are you paying   for that one God uh I guess it’ll come out my  wages won’t it lucky we had another one huh oh

Yes chef is we have the L I’m wor that’s not  rare enough for you no that’s okay it’s still   it’s lost its color a bit but it’s still  a bit it’s a bit it’s still soft yeah okay   it’s not overcooked okay it’s just lost  its color a little bit yeah all righty  

We need the mushroom marmalade yeah we’re  getting there we’re getting there let’s go can we try try and not Source the help plate   yeah we need we need to get  the je on the plate yeah abely

Yeah is that good that’s okay then bom I think  we can improve on the next one yeah otherwise   we’re never going to survive lunch right  one L one John Dory guys 3 minutes from now please guys Misha Misha Amanda you need to  talk to each other more yes okay calm down  

On the pass when you’re saucing you got to  Source the the food not the whole plate yeah   so just slow down a little bit please okay he’s  very patient I know if I was him I would have  

Killed me already you know what I mean the  plating up is difficult cuz your hands are   shaking so much and it has to look good you  know it has to look gorgeous on the plate   and that’s hard that is hard but I’m having  a laugh was this wow she’s having a laugh

Across the river Sam is still trying to  impress Aldo with a perfectly cooked mixed   grill it’s pretty busy are we play almost  chef and I’ve just had another order as   well so I need to get on with that  make sure that bit is rare [Music] Sam

Uh the sausage doesn’t look cooked Sam okay so  let’s try it shall we give me a knife give me a knife oh back cook the sausage more come on Sam  you can’t give raw sausages to people you kill  

Them yes it’s all going downhill at the moment  everyone he got very high standards but um you   know that’s why he’s uh successful so that’s  fair enough let’s go with this meat the meat  

Be waiting too long come on Sam we got to go  man here we go Chef thank you Sam oh man this   is what I want to see the lamb looks really  good Sam this is as good as mine thanks Chef  

Cheers well done boy you’ve improved in a  Flash don’t give up your day job just yet though there you are meanwhile Chef is also  waiting for more of Sid’s fish soup you all   right mate yeah uh you need a cuddle  that’s what you need thanks Chef see  

I feel I feel bad that you’re really hot but  I don’t like shouting at me at the same time   I’m not shouting at the same this is normal  this is nothing this is scary this is nothing  

Mate yeah this is this is a kitchen you’re  right there yeah right come on then let’s go   let’s go where’s the where’s the scallops Sid  what’s this up here I’m looking for scallops   yeah Sid here look oh sugar put the bread  on and let’s go and give it to the PS come

On to be fair on a positive note but you know  we have given him the the most difficult dish   and there’s a lot of elements to that dish see  this is looking better now thanks Chef what  

Have you done I’ve done it all on own are you on  overdrive all of a sudden make it look pretty Chef excellent thanks your seasoning see well done s thank you  very much let’s go boys hand got two   pie of friendship that was as  good as mine as good as mine

Earlier that went very well that did the chef  liked it I even got a kiss off him yeah I don’t   think I’ve got a ready I don’t think I’ve got a  steady job here though not that I want one back  

At The Shard Danny’s clearing the last few  schol forers Danny coloring these scallops   they’re very nice yeah thanks Chef you set  again a bit louder Danny I said it twice yeah   King of the scallops it’s good fun actually  it’s really good fun right the last scallop  

Danny let’s make it look nice please yeah yes  chef nice and together get the carrots are nice angles got a nice bit of juice sh yes chef let’s go last one yeah  you put it on the tray come on S good job thank you very

Much it’s now down to Misha and  Amanda to bring service to an end right ladies two lamb three Dory next check  please yes sh hello yes sh two lamb three Dory yes  

Sh uh uh three and a half three and a half 3 and  a half Amanda yeah 2 minutes we can’t be 2 minutes   you she said 3 and a/ half yeah see look stuff  like this yeah look you got to put this sauce  

On you want to keep it warm but you don’t want it  to get burnt you see what I mean so you’re like   doing like four or five things at the same time  plus you’re trying to look glamorous as well very hard come on baby come on baby foam up foam up  

Foam up foam up yes it’s working it’s  great okay done now back to the [Music] [Music] fish right three plates yeah three  puree let’s go yeah so I think you’d be   trouble huh you think I’m trouble don’t you I  know you’re looking at me like that I’m really  

Nice honestly I’m soft I’m gent near there okay  I’ve got my phone stuff there’s my phone bits   there I don’t know you better ask ol you got my  phone oh yeah it’s what should you be doing the  

Pham I am going to do I did let that’s way I did  it come on come on foam and lemon Bal let’s go   yeah yeah yeah yeah otherwise it’s going to  be cold by the time they get it all [Music]

Right Misha good job oh baby respect come  on man give me a hug bring it in man bring   it in woo good job right lamb Source let’s  go four dots four dots coming up dos yeah   we got Source let’s do your cornels yeah yes  sir should be very good at these cornells by

Now look at that e you taught me well very  good Corel Amanda thank you Chef let’s go   on these yeah yes chef last table look  at the oh God right only taking me two   hours that’s enough for that one right  that’s the medium one little bit more  

Gravy there you go last table put it on the  tray let’s go come on whoa medium well medium   well Amanda good job last one well done  yeah how are you guys do every day you’re   amazing thank you good job good job service  may be over but there’s no letup for the celebrities Welcome back now I think it’s a very important  moment in your master chef competition because   it’s the first time you are going to cook  your own food really important you deliver   today because at the end of this one of you is  goinging home ladies and gentlemen your own two  

Courses your food 1 hour let’s [Music] cook  what are you making Misha I’m making chicken   curry but it’s like a I call it Curry Fusion  it’s a bit it’s a bit Thai Vibe but Jamaican   vibe mixed in but it’s not hot cuz I don’t  like pepper I’m not a pepper person I like  

Taste it’s all about taste with me do you  want to smell like it m baby [Laughter] yeah that Curry has to be full of  flavor cuz she says she doesn’t   like pepper so the seasoning she’s  going to use got to be really really

Vibrant for dessert she’s got apple tart  loads of apples on a piece of puff pastry   and she smothered the whole lot with  apricot jam could be really really   lovely I don’t do dessert I don’t like  dessert I’m not a dessert person I’m  

Hoping that the food will be so good that  they forget that you know the desserts there Sam’s promising us a red Thai  chicken curry red curries made with   dried red chilies not fresh ones that’s where the  color comes from I’ll Beed to see how Sam’s comes

Out for his dessert an apple crumble  tart apple crumble I love apple tart   I love and custard if Sam delivers  a good bowl of custard I’ll be happy   oh want custard the stuff that  sticks to the inside of your ribs

The custard see I don’t usually eat  custard I’m usually an ice cream or   cream man so custard is kind of a new thing  I’ve practiced it it’s not easy it’s not no   yeah not at all easy it’s not so competition  you want to stay in yeah man definitely I  

Enjoy cooking and I want to learn more for  when I’m at home and the longer I stay in   this competition the more I’m going to  learn so well I enjoy your cooking and   more importantly your hair looks better  cheers manate thanks a lot I borrowed your

Brush I’m semi confident I can pull it  off I don’t want to be too confident   because uh yeah that apple tart  is giving me nightmares at the minute you’re halfway halfway okay let’s be clear  about this I’m going to attempt to cook baked  

Salmon with vegetable broth on udon noodles um  slightly Asian styly followed by chocolate mousse   with crushed nuts and possibly some fruit that’s  an ongoing experiment which will be ongoing as I   cook it but it should be tasty you got to make  chocolate mousse you got to melt the chocolate  

You got to whip up the cream you got to make  it really air rated and then somehow you got   to make it set with only half an hour to go she  hasn’t even melted the chocolate are you finding  

The competition pressurized or is it fun or  what is it I’m Dreaming I’m night nightmare   about food being chased and overcooking salmon  and things and is that right then you start to   question and doubt every ingredient every  method everything so it it does get a bit  

Under your skin Master Chef has started to creep  into your everyday life yes used to enjoy this Show M Chocolates you got 50 15 minutes [Music] left are you up against it time wise not  a well um a little bit what what are you   making for us now um I’m hoping I’m going  to do you a herb crusted racka Lam if it’s  

Not if the herb crust doesn’t stick it’s  going to be racka Lam with uh with a leak   crushed potato and some nice carrots and a  little bit of red wine Jew that’s destroying itself the lamb and the crust are going  to be the scary scary bits for me when  

I first cut that lamb and hopefully  I look at it and it’s pink and the   crust is where it’s supposed to be and  not on the floor then I’ll be a happy man his main course is well underway  but his dessert at the moment in of  

Not being done he’s got himself an apple  tart and it could be a great great thing   but for all the work that Danny’s  putting in he’s got to finish both dishes I’m feeling determined because  I’m sure all my friends and relations  

And hopefully some fans I’ve still got you  know if I got through way I’m sure there’d   be some cheers going on at home and that’  be nice to think of yeah something like that what are you making it’s a ruby Muay a  curry a curry yeah a chicken curry chicken  

Curry with turc all the the ingredients cuz I’ve  not cheated like they do in some places and put a   a tin in and that’s it so what are you serving  it with rice and um poppadum and uh onions and  

Uh you making a pudding it’s a banana and then  warm it up get it nice and soft and stick uh   brown sugar and and uh cream what what are you  doing with a ketchup it’s a secret it’s gone in  

The curry is it no no not in the curry it’s going  to go in the banana no no no no no in the onions yeah every good cook knows that  every Indian Kitchen uses tomato   sauce of course they do they using everything not you have got just 5 minutes left

I’m in the thick of it drop it don’t Drop It  come on guys finish [Music] off that’s it stop time’s up smells amazing that’s what I’m worried  about brother oh that smells look at him man   you got it to stick on welded it weld  it Danny could you bring up your lamb

Please to stay in the competition Dany  has made Rosemary and Thyme crusted Lamb   with crushed potatoes with leak  chanton carrots and a red wine sauce there Danny that’s  very good indeed perfectly pink your crust has a lovely Tang to it really  Herby and it compliments the lamb beautifully  

I love the crispness of it it’s really lovely  and crunchy gets a softness of the Lamb the   potatoes with the leaks I’d like the leaks  to be a bit more buttery as for the rest   of it a really accomplished dish I’m really  impressed really impressed that’s good that’s  

Very good mate should be very pleased with  yourself this however leaves a little bit to   be desired Danny’s dessert is an apple tart  with crushed almonds and chantilli [Music] cream there’s nothing wrong with your pette  your your your combination of flavors is bang  

On however the pastry needs a little more  cooking the the apples need to be a little   bit softer you’re rushing today yeah shows  new dessert it just needs a bit of finesse   I let myself down with the the dessert but that  was always going to be I’ve got no finesse I’ve  

Got got no artistic skills whatsoever  but I guess that’s something I can work on Sid’s main course is chicken with pilow  rice poppadoms and an onion and tomato sauce salsa wow see you packed a few of those  bad boy chilies in there mate didn’t you  

Hey they like it h in Lancer love your  poppadoms love the flavor in your Curry   it starts off sweet it goes slightly  bitter and it comes back and hits you   with heat beautiful flavoring in there and the  chicken’s well cooked I agree with Greg and I  

Like the carry itself the onions not for  me I’m sorry tomato ketchup and raw onion   no no Sid’s dessert is a baked banana in  a coffee rum La cure served with whipped cream whoa I’ve got the sweetness I’ve got the  cream I’ve got the coffee flavor I’ve got the heat  

Of the booze I think that’s very nice it’s it’s a  tasty thing but a baked banana in texture is soft   a bit mushy I’m not a big fan of mush the banana  well banana is what it is really it was dodgy I

Suppose Amanda’s salmon has been  baked in a broth with green beans   fennel onion garlic and chili and served over udon noodles your fish is cooked nicely on top um I  like the noodles swimming around but for me it  

Needs to be more vibrant and a bit Bolder but  you can add things more Ginger more chili more   lemongrass anything like that which just make  it a big richer stock that’s not bad for a home   supper but if we’re going to move it onto  Master Chef we we’re going to have to sex  

It up a little bit for dessert Amanda has made a  chocolate mousse with blueberries and macadamia nuts a moose to to me is a light fluffy bit  of Wonder and this is not this maybe it was  

In the fridge a little longer than it should  have been and when I crunch on a blueberry   the juice of the blueberry then washes in my  mouth so I’ve got this sort of liquid cheesy   chocolatey nutty thing it’s it’s not my thing  at all I’m sorry to say have you played it a  

Bit safe here amand don’t you think yeah  I guess I have thank you very much thank you you like it I’m afraid so where you think you’re going come over here sorry Sam used fresh chilies to make his Thai  red chicken curry which he served with coconut rice

It’s missing one thing for me and you know what  I’m going to say mate don’t you it’s missing   heat it’s it’s missing chili yeah however that’s  not a bad effort at all I’m not a fan Sam no red  

Curry is Smoky and Woody and really really really  hot and lots and lots of sauce it’s not a tie red   curry right that’s my issue y Sam’s Apple crumbl  toe has been served with vanilla [Music] custard  

Your pastry is cooked and it’s falling apart in my  mouth I’ve then got lovely stewed sweetened apples   and I’ve got the taste of almost burnt sugar  across the top of the crumble well done well done I’m frightened for I’m frightened for  you come on I love it I want custard that  

Sticks to your ribs this is good really  very very good indeed cheers Lads well   done boobs wor it then nice one man  yeah well done sir stand cheers man   thanks Misha your turn please I’m scared I’m  going to drop it Misha used mad grass powder  

And coconut for her chicken curry which is  accompanied by jasmine rice and a cucumber writer your chicken is beautifully moist and I  like the thick coating around it and also I love   that flavor of saffron that’s coming through  I think you spiced it very very well indeed  

I don’t see the point of a yogurt writer if I  haven’t got Heat I like it with the sourness   of the yogurt cuz I get a sour background to  it along with that smokiness of all the spices   Misha’s dessert is an apple tart served with  pouring cream [Music] help apples and apricot  

Jam cooked together really lovely but the  pastry is not cooked and we got some runny   cream on the side you obviously need to work  at desserts yeah big you want to go through   the competition you’re going to you’re going to  have to get some basic technique I’m quite sad  

That it wasn’t cooked but I was so worried about  the time and everything else you kind of just get   like but I’m really glad they like my main dish  which was really good at least I got something  

Right is it we need to make a decision on who  stays and who goes thank you very much off you go [Music] tough one today because nobody absolutely  nobody nailed to amazing courses and for   me the people that deserve to go through are  the ones that pushed themselves the hardest  

And showed a bit of ambition I think my lamb  dish is strong enough to get me through today   um because they know how much work went into it  I think I’ve done well uh up to now and uh just  

See how it goes it’s all down to this idea  of refining it to restaurant standard and I   don’t know if that’s something I’m very good at  John wasn’t particularly happy with my Curry so   I’m not sure how that’s going to going to stand  for me I’ve always believed that I should trust  

My instincts cuz my instincts were do not do a  Todd that was my instincts from day one [Music] it’s been a good day a really good  day some great food which has made   our decision really tough  the contestant leaving us is Amanda Amanda thank you thank you it’s been  a pleasure I’m relieved it’s not going to get   easier it’s going to get harder and they have  the ambition and that’s why they deserve to go through I’m really relieved I can’t tell you  I’m sorry [Music] I’m quite pleased about that  

But I’ve got to go through it all again and  I don’t know if I can getting too old for this next time I’m loving you the four  celebrities have to work in teams come   onh up love are you doing s not so bad  anyone for you love your music bless you  

I’m sure I’m going to love your food thank you  darling before cooking their best two courses   go to stay in the competition Wow all I need  now is a pint of proper ale and I’m an happy [Music] boy [Music]