Crack the Code: Ingredient Quiz! | MasterChef UK Celebrity | S12 E02

Join us for a thrilling episode as celebs tackle the kitchen with flair! Watch as they dive into flatbread making, spice up with lamb kofta, and test their food knowledge. Don’t miss out on the culinary excitement and challenges! #CookingCompetition #FlatbreadFun

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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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Sharpie your knes because we’ve got 20 great celebrities who want to show how good they are in the kitchen will you crash and burn or will you rise to the challenge they filled stadiums they’ve smashed records they’ve performed in front of thousands of screaming fans but can they cook it’s almost like being on trial I would imagine I’m certainly not ready to go home yet who’s going to be the cherry on the cake who’s going to be the rotten egg get them in we’ll find [Music] out the Master Chef Heats have pitted five celebrities against each other so much pressure you cannot believe it what it is it’s it’s unbelievable right listen I’ve got five on I can’t talk if I did this more than one day I would probably die last time despite his best efforts to rise to the challenge snooker Legend Steven Henry was sent [Music] home now the remaining four are back to fight for their place in the semifinals I cannot believe I’m back but uh looking forward to the next challenge with a certain degree of trepidation it has to be said there just like the biggest weight on your shoulders put it this way I don’t need paracetamols when I’m cooking at home it hasn’t been easy but that feeling and that Adrenaline Rush makes you want to keep coming back for more you don’t know what’s going to happen you don’t know anything I hope I will do well I really hope Who’s got what it takes who who got the tenacity the drive and the talent who can pick themselves up when it all starts to go wrong these four are good and they’re going to need to be good at the end of this we’ll only have two of them [Music] left welcome back to the master chef kitchen good to see you again you survived the early rounds we pushed you but we’re going to push you a little bit more as you can see I’m dressed for business this round we call the Knowledge and Skills round we’re going to test your knowledge what you know about food we’re also going to test your skills we’re going to send you out and then we’re going to call you back in one by one and test you individually off you [Music] I feel like I’m back at school I know I know can I go back and play tennis please I know what I’m doing right Knowledge Test I want them to identify if they came three spices and three leafy vegetables I I think two of these spices John are absolutely obvious I mean what is that but a lump of Ginger this one is much more difficult you find this in a lot of Indian cooking this is turmeric that vibrant orange color really quite distinctive and once using its fresh State it’s a lot more powerful than its dried State now everybody knows what this is It’s vanilla Green in its natural state it’s black because it’s been steamed to preserve it possibly the trendiest cabbage ever this is cavalino black Cabbage it’s also a kale a kale is a cabbage that Sprouts out from its stem if you don’t cook it properly it can be really really stringy you’ve got to cook the stalks and the leaves separately yes you do this is one of my favorite vegetables beautiful tender stem even more tender leaves this is Swiss chard this particular type with lots of colors is known rain rainbow chard this is a type of Chinese cabbage called Choy Su I will accept a a Chinese cabbage that’s what they need to do at this end of the bench what they got to do at that end of the bench today’s skill test is all about one of the best takeaways in the whole world Kebab make a lamb Kofa make humus and cook a flatbread well that’s that’s a lot humus and a the first thing I’m going to do is make these Kofa lamb mins and some spices the lamb is flavored with cumin cardamom and seasoning and an egg binds the mixture and then a little bit of lemon juice if you just have that as it is now it won’t hold together and it’s very very wet and sloppy you got to keep on working that lamb as they whisk it up they might realize it’s getting firmer the meat needs to be cooked all the way through the meat needs to be seasoned when you eat it it actually has texture and flavor that’s what we’re looking [Music] for whilst they cook I make the hummus the big secret is to warm the chickpeas just a little bit so you get a lovely smooth puree so even if they don’t warm the chickpeas they’ll still get a humus of salts they will into the food processor with some of the water but not all of us the chickpeas are blended with tahini a ground Sesame paste ground coriander salt lemon juice and olive oil and now to blend all they’ve got to do is trust themselves you know what it looks like you must have eaten it just trust yourself [Music] a little bit of water you got to keep on adding tasting adding tasting and if they do that that’s half the battle there we are that’s quite nice and thick hummus cters are cooked and now resting homus is made now ready to go and now the flatbread the celebs get the dough given to them all they got to do is roll out the flatbread now if you make it thin enough it will puff up the center of you’ll be able to open up like a pocket uh you can do these in the oven you can do them in a frying pan you can do them on a griddle plate whatever you wish no oil no butter [Music] nothing Thomas oh [Music] yeah put a little sprinkling of sumac lovely Spice from the Lebanon get in [Music] there and of course a kebab would not be a kebab without a couple of chilies so there you have it hummus flatbread and Kua [Music] that is actually superb I say that’s a great challenge that’s a great challenge the cooks amongst them will do very well the others you can taste [Music] first first up is TV presenter Julia Somerville who had a poor start to the competition but went on to show potential right now yummy is enough for me good thank you when anybody tells me it’s all about knowledge and skill I think o have I got any knowledge have I got any skill and I’m sure there’ll be a moment of panic and then I’ve just got to pull myself together heads down aim for the Finishing Line Julia a Knowledge and Skills test don’t worry it won’t hurt I promise we’ve got some ingredients we’d like you to try and identify take the cloth off have a look okay right okay some kind of weird what [Music] carrot wow I think you might have done all right there go through Ginger uh cavalon Nero um spinach Char weird carrot yet to be identified and vanilla you got four out the six did I that’s pretty good that weird carrot yes is turmeric oh okay and this is what John Choy Su yes of course Chinese Leaf you know when I said spinach I thought no but anyway the next part of this is the skills test right we want you to make us a kebab which consists of lamb CA some hummus and some flatbread of which we made the dough for you we’ve assembled all the ingredients which belong into each recipe I have to tell you I haven’t got a clue but I going to have I’m going to do my best 15 minutes off you go okay God almighty this is horrible can there not be music [Music] playing you you’ve never made a kebab nope you’ve eaten one yes there’s a very nice Greek restaurant near me so you got a point of reference here in theory probably [Music] will do I cook it in little blobs you cook it any way you want yeah [Music] okay so what’s got to go in [Music] there what’s the next thing you’ve got to make um the flatbread I I have no idea how to make flatbread oh it’s nice and warm it’s like a [Music] brain breads rolled out you’re doing okay yeah if You’ got a moment spare a thought for the [Music] hummus Sizzle right this you about 5 minutes left okay I’m going to trust that you gave me that for a [Music] reason oh look at that it looks like [Music] humus is it cat not really turn over and get that’s it it’s a catastrophe it looks absolutely hellish finished it’s finished me I think that you have done better than you think you have done what I’m really impressed about your lamb wasn’t cooked you actually took it apart and made sure it was cooked this Bread’s not cooked on the inside if it was thinner it would have gone through wouldn’t it uh your Meats nicely seasoned the humus is fine your bread needs to be rolled out thinner it’s okay you know I’m glad you think it tastes all right for ingredients in your knowledge test your skills test is good I think you should be proud Julia thank you very much see you later yes [Music] bye it was verging on the nightmare but it’s a learning process and I’m trying very hard to improve as I go along but oh my goodness presentation that was not good comedian Jim moer better known by his stage name Vic Reeves here I am has produced some tasty dishes but his experimental approach can miss the mark orange and egg is the one that’s a little weird Okay I I know enough to get by I think but the rest of it I’ll BL and Bluff I might as well be stood there naked you know for full [Music] humiliation daunting we’ve got some ingredients here we’d like you to have a go identifying right do you want to take the cloth off please okay Point them out for us Ginger yeah easy vanilla pods turmeric I think that’s some kind of chard isn’t it yes that’s exactly what it is no is it a kind of kale yes it is that’s a kale known as cavalon black Cabbage but it’s a but it’s a kale yeah and is that Chinese it is yeah Choice some right if you were mean here you’d say you got four and a half if you were generous you’d say you got five and 2/3 well I’ll take the latter now match it with your cookery skill would you this is where it all collapses what we’d like you to make for us is a kebab we would like a lamb Kua some hummus and a flatbread all right you got 15 minutes maximum amount of time [Music] okay um never like to put too much tahini in cuz that can get [Music] claggy you’re not concerned about how long the Lambs can take the cook yeah I am now come back to that right me [Music] lamb you like your spices Jim I do yes can you tell [Music] h how’s that need more lemon you’ve got just over 7 Minutes flatbread [Music] yeah what’s up in here it’s falling apart it is is it 5 minutes left Jim are you happy with it yeah there we go this isn’t right you can’t have that like that can you rather that than nothing you got a minute that’s a lost cause that one that’ll do you very nicely your flatbread needs to be a bit thinner and if you use a pan without oil they will puff up and they won’t burn on the outside and if you keep your hummus turning and pureeing you won’t get those little granules that are in it but I love the way you put loads of lemon juice in it right your bread needs to be thinner so it Cooks yeah it’s a bit spongy in the middle yeah I like your hummus you got good flavor in that hummus I like the spicing that you got in your in your cuter it’s got a bit dry cuz you kept on pressing it down and if you press it down you’re going to press all the moisture out of it a’t you yeah you’re all right mate I think you did an absolute brilliant identification of the produce and now I think you’ve made a pretty good fist of this thank you thank you he did okay I’m pleased for him I think it went really well years and years of looking at cookery books and getting things wrong have amounted to this I’ve nearly got it [Music] right in the first heat TV presenter Angelica Bell impressed in both the pro kitchen and with her own food The Taste is so good I probably that a lot I’m naturally competitive with myself I like to do well every time I stay in or do something else I want to do something more I want to get better I’m right bring it on what’s next I can take you on John and Greg right okay take this off have a look feel free to pick any of these things up or right have a scratch and sniff and then write down what you think they are please okay yeah oh don’t break it only killing a these like [Music] I’m just going to put some stuff down I know it’s not right but smells lovely I know I think it’s more of a Herby thing but right okay so take us through what you’ve written down so I put ginger absolutely vanilla pods uh-huh and this little what did you think this was I thought it was like a carrot that’s turmeric oh and now that you say that I can smell it um I put cabbage down because this reminds me of cabbage well it’s a kale oh yes yes yes kale cool cavalo what were these what did you think they were I said red leaf that’s rainbow chard and what did you think that was I said sort of like a fennel uh well it’s not it’s it’s a that’s a Chinese cabbage okay Troy some if we let you have cabbage is a half two and a half out out of six it’s not a zero it’s not a zero now skills lamb CA humus and a flatbread you’ve got 15 minutes Angelica off you go thank you [Music] [Music] I’m just going to do [Music] this looks to me like you might have made these before I do like trying things and just seeing what happens you’ve never made humus I’ve made it like a couple of times right but you know what it looks like what it tastes like right I need I think that’s tahini yeah it is that’s it all right should have got you to identify the things of the hummus I know I might have done a better job you love to run around the kitchen don’t you I know my husband says I need to slow down but I like it you’ve had 5 minutes got 10 left think about your meat Angelica I’m going make one smaller so H okay I’m just going to add a bit more olive oil yeah does it matter about presentation does it matter how big yes everything matters everything always matters [Music] Angelica I want these PES well cooked don’t I cooked to be [Music] nice right humus needs to come out right 60 Seconds go on time’s up well done I think it looks okay um I think your flatbreads lovely and thin I’m really pleased about that I like your little cuters and I think you can serve a few more if you wanted to your hummus is pretty chunky it does need to be a little bit more pureed okay let’s get stuck in shall we look at that [Music] those kuters are moist they’re well seasoned your flatbread is crispy soft cooked think your balance of flavors are really really really quite good you did it good job thank you thank you thank you very [Music] much Angelica can can cook I don’t know how much shopping she does because identifying those veg wasn’t great wasn’t the best start I think I pulled it back [Music] just last up is former tennis pro HRI lant all right HRI hello who despite a tendency to panic bye-bye Henry bye-bye still served up the dish of the day you cooked beautifully thank you Chef I remember seeing my mother cooking in the kitchen I really enjoyed and I know just the taste and you know the smell I know that but all the ingredient I know a little bit but not that much so if he going to ask me all the details over there thank you for coming um uh this is vanilla this some something that is maybe in a Japan or China or something like that I have no idea okay not even in French no an I do all right well you got two you got the ginger vanilla and you got the vanilla now the skills test we’d like you to make us a kebab a kebab a kebab you got 15 minutes chef and and we’ll start now okay I don’t know I really I’m I’m completely I don’t know I have no idea come on honor you can do this I yes with an egg we’re on the way now H we’re working I think yeah I think we’re working good and now we’re mixed right think about how you’re going to cook it and how big they’re going to be to cook them [Music] all right 5 minutes gone whilst those cooking do you think you can do something else humus ah maybe you can put a lot of things inside we all right hello a may take the lid out it’s inside the [Laughter] lid you’re halfway [Music] hry [Music] good no it’s something is [Music] missing voila you got 5 minutes left we you to get a bit of flatbread done [Music] good very good we’re so getting [Music] there last 30 seconds get it on the [Music] plate all done [Music] voila the one thing you need to do is consider your timings a big piece of meat is never going to cook quickly and a piece of thick bread is not going to cook in a couple of minutes not cooked I think you get away with it yeah I would eat this one but but I can’t eat that one your your Bread’s more of a donut yeah I should have been [Music] thinner I like your humus it’s smooth chickpet heene it’s what it should be this Kua is cooked but it needs more seasoning your bread is a disaster I agree and you’re very you can do better than this I think yeah I will try yeah thank you mate thank [Music] you embarrassing I know how to do it but I put so much pressure on myself then it’s uh it’s it’s not normal relax enjoy it life is good cook bing boom that’s it four people and four different degrees of success from pretty good to bit ropey you know what’s coming next don’t you I do and it’s going to come at them harder bigger a lot lot faster and I’m very nervous it’s 9:00 a.m. and Julia Angelica Jim and HRI are traveling across London to face their biggest challenge yet I don’t know where we’re going to go under where we are going to go no idea at all I’m feeling sorry for the four people that we’re going to be cooking for why why they got up this morning expecting it to be a normal day normal food you know what would be better cook by [Music] me good morning and welcome to the very very smart France Crick Institute the biggest biomedical research facility in Europe biologists chemists physicists if it’s got an isst it’s in here they research everything from genetics to cancer they are looking after our future today you are looking after their lunch yeah two teams today girls versus boys Angelica and Julia you are one team Jim and onry you are another team you are serving today 100 people 100 ladies and gentlemen get to work you got 2 and a half hours before lunch is served be fun so we got a design yeah it’s good the celebrities will be working under head chef Leonardo Martin hello hi today we have some beautiful ingredients for you guys to play with please have a look and really think about it good okay they now have 10 minutes to come up with a menu from a ladder which includes diced and minced beef salmon chicken pasta rice a range of fruit vegetables and a selection of herbs and spices each team will have to cook 45 meat and 25 vegetarian mes along with 50 portions of dessert and we’re thinking lunchtime people like comfort food you know they want something nice to eat that’s what we’re hoping what you thinking Ving them a Ratatouille sort of thing Ratatouille but we that might take quite a lot of time time preparation but what suggestion have you got uh nothing I think is a really good idea the chicken chicken breast that fenel will go nice with it I have no idea how to make puddings me too so I prefer to go like nice nice food salad c do a fuit salad right ladies hi we need the menu okay so what were we were thinking we thinking of doing a chili well chili is a bit simple right so we’re here to prove that you guys can cook right so let’s come up with something more interesting maybe in the I love chili too but I do at home but you want something yeah maybe come up with some burrito or kadila or something more interesting more challenging there we go we’ve got to go back to the drawing board right boys do we have the menu we’re going to for chicken right chicken chicken breast so the chicken breast mushroom and fennel present that on top of some P lentils that sounds good yeah and then what the vegetarian Tha vegetable with noodles dessert we just well we we went to fruit salad at the neither of us make desserts salad never okay chocolate sauce and some fruits is that okay yeah that’s good to me not to be outdone Angelica and Julia have upped the anti right so we should do pan fried salmon with a Pary sauce we could serve that with rice you can do some nice creamy leak so that’s what I had cheesy Lea yeah you can but okay so cheesy leak so I’ve got that down but what about so the idea about burrito do you have the burrito yes we have the wraps so what we could do a veget we could do a vegetarian burito right so do use the peppers chili dessert you can’t guys have men Dess we were just doing that now yes we were thinking about a merang with um fruit to go with yeah that would be nice yes but we don’t have more more time so let’s uh hurry up perfect I am getting everything we need now before it goes Julia what are you doing I’ve got these right how much are we going to need it’s 25 so for 25 if it’s too much it’s okay we need some more yeah I’m worried about doing too little want a lot of this they they need to push uh it’s not easy work hard sweat run okay let’s go so that that it’s possible it’s doable it’s not easy with a lot of things to cut [Music] huh prep is underway and Angelica and Julia have both started working on their salmon man and their first challenge is to prepare 45 equally sized portions I’ve never cooked a fish this big no me Nei I just say it’s a totally different skill to cook for a lot of people and I’m just trying to get my head around that they need to be roughly the same size I know Julie have you seasoned that fish no I will do both of you guys doing the same thing yeah so we not working in the best uh way way to get the food on time so one start the other one thinks about what take longer to cook so if your vegetables need to be CH me carry on doing this just optimize your time let me finish doing this all right no no no just do it from the end cut front from this end and then let me just do it okay while Julia carries on portioning salmon Angelica moves on to prep the veg for both their mains both of you right now are concentrating on Savory dishes your main courses what’s happened to the dessert we’re doing paval over you’re making pavlover from scratch yeah okay how long are they going to take cook uh we’re going to do mini ones so we 20 minutes maybe in the oven so I’m going to chop as much vegetables once she’s finished the salmon J’s going to get on the vegetables and then we’re going to start sing the merang and desserts we’re all moving around from these two great menu and dessert I think it’s clever little tiny have Lo with vanilla cream on top and strawberries I think it’s really cool God why do we do merang we should just done well you don’t have to you could just do the um like a with you know some chopped actual fruit on top I think we’ve committed now it’s the problem we’ve committed yeah across the kitchen Jim and HRI are plowing through their veg prep which will accompany their chicken and stir fry manes there’s some kind of method to this there as much plan as you can have with having uh such a little time to work it out I feel like I’m in charge but I’m not bluffing myself how you doing over that I’m good you know the problem when you cook we don’t realize how the preparation is all the time you know yeah well not this amount for 100 people now you can say I cooked what’s the biggest dinner party You’ ever at 100 people the strategy now we have to make it ready all the veggies cut it nice and simple I hope it’s going to be I know I don’t hope it will be oh come on Henry no hope just do it main course of chicken with fennel tan and mushrooms sounds fantastic with some lentils curried vegetables with the noodles absolutely fantastic as long as those vegetables aren’t overcooked and there’s lots and lots of noodles one wonderful what’s dessert chocolate well right so neither we don’t we’re going do berries so we’re going to do chocolate sauce and on the berries on the berries yes you can’t do chocolate sauce and berries it’s not a dessert what do you do when with when neither of us ever made a dessert before both of you never made a dessert before never that’s why we are struggling on that you know I do then tell me panic we’ll go back to the berries we go back to the berries I was convinced you’d have made a dessert I bet you do know something don’t you H you’ve got to know something you come from the land of great puddings oh my [Music] God throughout the Institute 1200 scientists are hard at work conducting groundbreaking search and striving for breakthroughs in medical [Music] science we do a lot of work in cancer in infectious diseases like TB malaria and heart disease and we pursue the basic understanding how the cells work how the inets of the cells work The Institute spans a million square fet and takes its name from Sir Francis cek who along with colleague James Watson went on to discover the structure of DNA lunch is important in terms of keeping our scientists fed we sometimes call them scientific athletes like athletes they need to be properly Fed so they could think well an hour of cooking time has gone I’m a little bit worried that they’re not going to make on time so far no one is cooking nothing they’re just chopping girls let’s get cooking yeah yeah things on the stove please pans we’ve got I’ve already put the olive oil we’re starting the vegetables now um I’m just going to start on them around Angelica can you give me a sense of just how difficult this is my mind’s all over the place you got to focus on one thing at a time to make sure it’s done properly so and I I know I know there things I could be doing and should be doing but I’ve got to finish this first so I’m separating the whites from the oats cuz I’m we’re making a mer little mer for dessert I thought that you may have mer Nest why did you set yourself something so tricky do you know what I’m like well I’m beginning to realize are you regretting in it you never regret anything you learn from it I don’t know I just want to make sure everyone [Music] eats having separated the whites for her mangs Angelica moves on to the cheesy leaks and cauliflower that will accompany the salmon right I’m putting this on there and I’m going to make the white sauce now Julia meanwhile teammate Julia has taken charge of a tomato sauce that will fill their veggie burritos I’m trying to make this taste more Mexican and I’ve been told to had a little bit of chocolate which is very exciting and this thing is called cajun spice and that’s got to be all right it’s got to be a good thing hasn’t it seems impossible to me that we’re going to be ready but apparently we are are you aware that in less than an hour and a half this food needs to be out um yes it’s a sort of abstract um notion I’m aware of it how are you holding up mate I don’t know it’s it’s it’s a bit of a blur right now isn’t it I I think once you’ve given birth you’re beyond embarrassment that goes without saying and uh I don’t know I mean it’ll be what it is right have you got the burrito wraps no but I know what to do with them so don’t worry across the kitchen Jim and HRI have had an epiphany about their dessert HRI has revealed that he does know how to make an apple tart he’s dredged it up from his past somewhere so now the the dessert is in H’s hands and the very capable hands they are too apple caramel caram that’s the first time I’m going to do it so I hope it be you know that would be good are you taking over the dessert completely is this your baby yes it’s okay I love to take risk I always take risk in my life even in tennis I was like going for the shot an apple T is great an a very very clever puff face Tre cooked properly apples across the top lots and lots of sugar a crow pleaser [Music] while HRI plows on with his tart teammate Jim is taking care of everything else and having steamed the veg for the stir fry he then needs to dice the fennel probably enough can be a bit overpar and cook the lentils to accompany the chicken fighting for space it’s a it’s a a battle for space I think can I move that over there I know it’s julius’s all right okay um [Music] right guys 1 hour we really need to push now Julia are we rolling the these burritos what’s happening what burritos don’t it’s all right don’t worry about the burritos I need another spoon hold on Judy’s getting a bit stressed I’ve asked her what’s happening with the burritos and she’s like I know what I’m doing with the burritos I’m like Julie we’ve still got to do our fish and our rice and our [Music] dessert the other team also has a lot to do so hry has stalled dessert prep to join Jim on Mains we’re going to get there we are 55 minutes away and the chicken’s about to go in that’s going to take 25 minutes the PO lentils I’m still waiting for them to boil that’s a bit of a worry cuz they haven’t even started yet why did we do this menu why I want to just do a chili well I just I need somewhere to cook anywhere I think I need two places to cook oh no um this have to pic a little bit they’re not coping with the amount of food they don’t use hisory this quantity of food F guys we have a time to serve this is really important that we make it oh oh my God I really hope they like pepper far too much go never [Music] mind in 45 minutes these hardworking scientists will be expecting to have their brains refueled if the food is late it’ll impact the scientific experiments that are going on so in the worst case scenario that’ll be perhaps a day or so of science ruined with the clock ticking Chef Leonardo decides to take action right guys because the time is short I’ll bring my team to give you guys a hand hry is first to make use of the Cavalry as his apple tarts are far from ready we need to put the caramel on this one and then put in a [Music] oven M smell the caramel oh it’s good no that’s nice that will be my first Apple to gy we’re going to do it Angelica is also in need of help as she’s still got to pipe 50 merang that is just terrible there’s a bit too much air in there start from the middle go around and then come up yeah don’t leave too much space between them because you need to F uh 50 there teammate Julia still has to run roll 25 burritos but first she has to cook the rice for the filling another 5 minutes so 5 minutes so you’re going to have half an hour to get everything together so she’s working on a dessert you doing the uh the burrito yes and fish 10 minutes in your [Music] oven Angelica and Julia they are more behind than the the the boys they’re better more organized they almost there the vegetarians done now these lentils are really Sal the lentils I sh it’s all right very well done Jim good job the chicken is cooked just one more minute it will be ready and then I’m looking also on my apple apple I hope it works chicken dan chicken dan come on be careful coming lunch service starts in 15 minutes and with her rice finally cooked Julia can at last start building her burritos which are filled with kidney beans peppers and her Cajun sauce I think they should be told to look at the menu have a drink and generally chill cu the chef is having a crisis and it ain’t pretty hello hello listen up 10 minutes yeah wish oh that’s just the boy team is in uh working today girls they’re not here they’re not listening anymore I’m listening Jim and HRI are on track to meet the deadline come on give me five yes it’s not over yet but with minutes to go Angelica’s discovered a problem they’re not cooked they’re not you’re not happy with that I mean I wouldn’t eat that okay so put it back been running around the lab doing some cell culture and bits and got a hard afternoon of experiment planning ahead lots of brain power is required unfortunately I’m at the back of the queue cuz I was at a seminar so I’m really hoping that they’ve made enough you’re going to cut these in 16 pieces even what does that mean oh hope that’s not the fire alarm we need to start to put the food out okay cing I’m never happy with mlink film skills near there free to go right guys we are late already so please let put this food out now hoping it’s going to be well worth the away cuz we’re really hungry yes ready ready ready we don’t want undercooked salmon we want cooked salmon I spent ages just putting this cling film on that’s now we talking canot believe we’ve done all this hold on come on Partner it’s okay thanks it’s good lunch service is finally underway God I hope they’ve had their injections chicken okay the chicken the diners are immediately drawn to Jim and hre’s chicken which they’ve served with pre lentils alongside fennel mushrooms and [Music] onion you made all this we made it all yeah wait me and the Frenchman B chicken’s popular isn’t [Music] it the seasoning on the chicken skin was really nice and also you can taste the butter in the mushroom and onion mix really nice I quite like the combination with the with the penals and and qu and so it’s pretty good the chicken skin is crispy and really well seasoned loads of pepper the lentils are full of flavor and cooked all the way through I think that’s a really really lovely plate of food John that in numbers at speed that’s good [Music] cooking proving just as popular is Julia and Angelica’s salmon with rice cheesy leaks and cauliflower and parsley sauce the fish is cooked beautifully seasoned nicely nice sauce as well really was [Music] lovely the Salmon’s cooked really nicely I like the rice the parley sauce with it but that cauliflower cheese is really rich with a very very strong cheese as well not with a piece of salmon it’s too strong for a piece of salmon despite success with their chicken Jim and hre’s stir fry is failing to grab attention we have a lot of noodles you’ve sold out a chicken but no one wants your noodles exactly nobody wants the noodles come on vegies take it’s good for your health you know it’s good for your body and it’s very healthy but finally there are some takers for their Thai noodles with peppers mushrooms and carrots there you are sir it’s nice nice no yeah the noodles very bit taste less I don’t know if it was exactly worth the weight um but I was quite hungry so I just happy to eating something that is Bland that that’s almost a non-event it’s a shame ready no sauce even just to sprinkle some sesame seeds across the top just something to give it a bit of wow most of the vegetarians have opted for Julia’s burritos stuffed with kidney beans Peppers mushrooms and rice and served with a Cajun tomato sauce I can’t believe a human being is going to eat this but it’s substantial which is great cuz I’m really hungry it’s spicy and I like the filling um I can’t really fault it portion size are really good almost full room for dessert though rice is cooked and soft it’s well seasoned there’s sweetness of tomato there’s a hint of chili on the back of your tongue that’s not bad with MES cleared Angelica’s pavlovas with cream and berries are being lined up ready to go look at those girls girl that looks unbelievable thank you quite girly I think listen it’s all about the taste also on offer is hre’s apple tart served with cream with raisins you can choose if you’re very angry big one yeah and you see take [Music] it they came in like crows on a carcass at the side of the road that apple tart it was quite tasty I like that he’s rolled out the pastry really really thin which means it’s cooked which is great the apples of course give that little bit of sharpness cream on it with raisins giving like more dep sacur blur as they say good [Music] time going like cold cakes it was really good actually a bit soggy but the cream and the berries were awesome I don’t normally eat paav overa so I can’t really compare it to anything that I’ve had before but I I thought it was quite nice fruit cream sugar little hint vanilla nothing wrong with that nothing wrong with that that’s that’s a that’s a decent little put no go our staff looked happy and most importantly they’ve got back to the labs on time to crack on with making discoveries well done yeah it’s just so satisfying when you do it and everyone’s going thank you for their food it’s just really nice ni it’s like all the effort is worth it well I kept my head I didn’t go hysterical and it feels fantastic that it’s all over if you know what I mean just oh I really need a cup of tea it was a great day I learn I learn a lot today and it’s uh it reminds me like the you know when I used to play tennis for deis or something team spirit you know be confident about your partner honestly and on heart I’m very proud of myself I feel good and we’ve fed people I don’t know what they think there were some pretty smart looking plates of food going out of that kitchen more importantly they have learned a very very valuable lesson about teamwork about cering and about scaling up all four are turning out to be great talent strengths in different areas ideas in different ways I think we’re in for a treat the next round can you believe it actually [Music] happened after 2 days of intense competition these four celebrities still have to face one last challenge at the end two of them will be going home of course when you start it you just say I’m going to do the best I can but then now you really want to go through as the challenges keep coming I just feel like I’m getting better equipped to handle them I’m testing myself in a way that I couldn’t possibly have imagined and I’d love to see what’s around the next Corner am nervous tense worried in a big pot of bubbling confusion [Music] welcome back to the master chef kitchen big day today you’re not just cooking for John and me you are cooking for three specially invited guests three past winners of celebrity Master Chef Emma Kennedy Aid Edmonson and big Phil Victory today is the game changer two courses 1 hour and 15 minutes two semi-final places up for grabs ladies and Gentlemen let’s [Music] cook these four have had some great experiences on Master Chef and they’ve had lots of very good lessons they have to learn from those lessons their food right now John it’s got to get [Music] sexy so previous celebrity Master Chef winners that’s too much pressure that well I’m going to do what I can do and just hope the like awful I’m doing kidneys in red wine I’ve taken your advice and I’m going to try and make it look prettier so I’m going to pipe some mashed potato and your next course it’s going to be um roasted figs with um honey and orange and yogurt Jim yeah where’s the weird thing on the side of each of these well there isn’t is there do you think there should be I could put a little shoe on there or something filled with with [Music] cream I like Jim’s dishes up to a point kidneys aren’t easy to cook a nice sauce good quality creamy mashed potato it could be delicious and it also shows skill but putting the figs in the oven is not the most creative inventive or skillful thing you can do so those figs better be delicious if I’m in a master ship semi-final oh that would be unbelievable I’m not here just to say I’m leaving today you have to do [Music] it my dishes is to start is a scallop with a cauliflower puree with lemon oil M and Main Course the main course is the Lamb with a little red pepper pad with some shots and bazal mik as far as I know our three guests were all brought up in the UK they may like their lamb cooked a little bit more than you do in France oh really are you sure you know I’m going to stay on my the way I cooken because this is my because this is my personality that’s the way I am okay he’s giving himself a huge amount of work to do he’s got to clean all those scallops I can’t open it he’s going to make the cauliflower puree he’s got to be able to get that lamb sorted out he’s got to do all those peppers and shalots and he’s got to try and get the whole lot on the plate with only a short amount of time if honory gets in a flap it’s game set and match heavy Julia was taking some of the prizes of the sea and using that just to make a stock which is then going to make a risoto which is going to taste of smoked Heche and prawns without having smoked Heche or prawns going through it that’s very very clever indeed and then she’s doing segments of Apple cooked in sugar and butter and Calvados ah look she did this before with a St stes a biscuit or something Julia we need something more with that dessert Julia why are these two dishes it’s all about subtlety of flavor it’s not about dramatic um different ingredients that will be quite rich and this will be rich in a different way because it’ll have um a sort of sweet and sour thing going on and I just think they’ll go together well I love the sound of this juliia good oh well that gives me confidence thank you I’m not an elaborate cook I’m not a dramatic cook my food is not going to look Sensational I just hope it’ll say that this is food prepared with love and [Music] attention Angelica I think has put a really nice menu together lamb cutlets she’s got panco breadcrumbs over it should be nice and crusty crispy as long as they stay on the lamb a mashed potato and a pea puree wonderful and then a strawberry cheesecake if she executes it perfectly that’s a nice crowd-pleasing menu what about feeding people that have won the competition that’s scary that’s scary because especially because Emma Kennedy won it when Michael was in the final so and I know how good her cooking is Phil vicory everyone knows about him and how well he did and Aid you know he’s a brilliant cook so yeah it’s scary and I’m nervous why because you I want them to be like what I cook and what I produce I care about that so I’ve practiced this serving you know one other we’re not four people so you have to to allow that time and I haven’t done that you know because I don’t want to be plating up four plates with my dish to invisible people at home so I’m just sort of winging it [Music] today you’re halfway 30 minutes gone 30 minutes on your first course okay you can’t stop the clocks can you as they say in that poem I remember doing this round very well it was I think it was the worst round I had in the whole competition I served up a duck breast which I’d never cooked before and I sliced into it and then just plunked on the plate and it just donut of blood got a little swimming pole going on at the pal here me too I mean it couldn’t have been more disgusting you are cooking for um people that you vaguely know and there are people who’ve done it before you so you’re thinking well you know if they if Christine Hamilton can do it surely I can you got to prove to them that you that you’re worth it I will just have another [Music] Spoonful I’ve privileged to won this competition and the standards have to be there and if someone’s serious about this show we’re going through to semi-finals it needs to be [Music] right Jim yeah you’re serving in 7 minutes I’m ready how’ you like your kidneys cooked not under not over it’s just got to be a little hint of pink in the middle yes a little hint yeah you can get mashed potato really wrong it’s got a be it’s got to be buttery hasn’t it I might upset the apple cut I like I don’t like it too [Music] buttery Jim you’ve had to go at presentation that’s you’re on you’re on the way right so I’m ready to deliver go okay are you bringing them [Applause] y hello Jim hello how are you doing I’m very well oh that looks delicious I’ll sort your go [Music] to Jims made a main course of kidneys and bacon in a red wine sauce served with garlic mash I’m sly disappointed kidneys are overcooked the bacon is really undercooked can’t taste any red wine and then potatoes a bit grainy I actually quite enjoy that if I was eating that in a pub I would tuck right into that and be very happy about it it just lacks a little bit of crunch you’re absolutely correct about that to make this sophisticated if you had some strip of crispy Panetta it would have really lifted it the kidneys and the the red wine sauce are lovely mashed potato smooth but it has no seasoning no seasoning at all it needs a Sprinkle of salt but this is really tasty 15 minutes on your dessert Jim right okay there may be a disaster going on but I don’t think I’ve ever had a roast fig I don’t know why I haven’t it’s a brilliant idea oh they’re lovely I’m forever roasting my figs yes I thought you were What’s this called Jim fig starfish star fig staig [Music] yeah how is it in there it’s very very tense I’ve just been to the seashore thank you Jim here we have roasted starfish but actually the figs to look like starfish with uh an orange dressing and a bit of yogurt and some pistachio nuts on them oh get you exactly thank you for your time and attention no thank you the figs are really Bland and I’m getting no sense of stickiness or fuess or or anything really even the sauce is a little bit watery I’m very underwhelmed if I’m honest I think I had a little more of the sauce on my plate than you did I think you get a hint of what he was going for and what he’s going for was actually quite nice it does what it says it’s a fig and it’s tasty however there not a great deal of work been done to it and the work he did do to it didn’t work cuz the Fig collapsed I think I’ve probably done enough for a high-end Cafe and that’s about as good as I can get I think hre’s skull up with cauliflower puree and lemon is a lovely thing getting the balance right the caramelization of your scholet but not overcooking is a real skill in itself cauliflower puree can be a bit Bland but we’ll see we’ll see omry yes you have 3 minutes [Music] yes they look good I think it’s [Music] good lemono is coming come on come on come on anything else to go here [Music] yeah maybe a little salt on it yeah finny finny let’s go let’s go let’s go let’s go come on very nice someone yes lovely hello hello hello how are you you ladies first thank you very much so I’ve got some scallops with cauliflower puree and lemon oil a little bit of shove on the top and SP thank you very much HRI thank you the taste of The Scholar is exceptional absolutely exceptional the subtlety of the cifer puree is is beautiful the um lemon oil cuts through the sweetness that is a beautiful dish that’s restaurant quality food I think you can taste the scul up you can taste the sea the puree is as smooth and fluffy as you like like a cloud I think it’s great [Music] this is hot H’s man is lambra with peppers garlic and Basel 3 minutes omry I think lambra is quite difficult actually the common mistake is the fat isn’t rendered properly and they’re underdone is that how you wanted it hre yep I think it’s good that looks unbelievable got 6 seconds that’s very smart well done okay [Music] go thank you very much [Music] so this is the Lamb with the red pepper garc and bmic a little bit of tomato sauce on the top you have a little oil I hope you enjoy it thank you very much enry thank you thank you what a picture that just makes you want to dive in oh oh wow the taste of the Lamb is just exceptional the the peppers the Basel the seasoning the oil together and then even at the very end you get that little bit of mint you need something just a little sharp to cut through it and the pepper does that not only with its bite but because it is still slightly peppery it’s work of Genius I mean I could literally just put my face in that and rub myself in it oh yeah HRI get in there mate just served an ice the fell now that is delicious I’m happy because I manage the pressure you know I didn’t give up I didn’t freak out like uh like the other day rotto infused with fish not fish rotto so will there be any fish I like that I like that smells great Julia do you think good yeah it smells good it does smell good I’m pleased about that it does really smell good oh I say get you well enough enough already right Sally Forth you look happy yeah I am let’s go with a risoto so nothing wrong with a good risoto it’s a risoto infused with fish uh lemon rind dill and white wine thank you very much thank you it is exactly what she said it’s infused with fish I love the deal the contrast the lemon zest actually think it’s cooked really really well and I feel cheated disappointed that I’m just going to just a little bit of fish it just it’s just mindboggling that it it’s missing ingredients that we know were there to begin with now Lads I don’t want to make you jealous but I’ve lucked out I’ve got a tiny piece of fish watch this hope there’s a bone in it delicious you’ve got the same sort of flavor as a fish pie with that Roto but not a piece of fish in amongst that rice at all I think it’s really clever and very very tasty indeed I’d like that rice cooked a little bit more personally but hey apples fried in dark brown sugar loveely Calvados lovely served with ripped cream that has me all over it the only reservation is about texture where’s the contrast maybe we’ll get a nice sharp little apple crisp to go with it or something we shall have to see Julia how we doing uh I’m just about to Dish up my apples I’ve whipped my cream I’ve poured out my bribe for the judges I think that’s about right steady go that’s not going to get there is it h come with me okay thank you be back in a minute hello oh no look here comes trouble this is the trouble nobody breathes well there’ be a dry teing bill it’s apples sort of poached in Calvados brown sugar and butter lovely with whipped cream on the side and Calvados as well thank you so [Music] much the the apples are uh have still got a little bit of bite to them uh which I I like but it’s just overpar sweet for my palette and this is missing just a bit a kind of shortbread biscuit or or a bit of pastry or something it’s just slightly too uncomplicated but it’s still very tasty the sauce is sweet and the apple of course is both sweet and sharp creaminess gives it a lovely texture however it feels like there’s something missing it needs a pancake or a biscuit it needs something with it it went absolutely fine actually and key thing was everything got ready in time which I was really pleased about breaded lamb cutlets r on to lamb again the breading bit will have to be right we want it to be nice and crispy and not be so falling off I like the idea of the cap of butter I think that’s going to be [Music] delightful oh my hands are shaking okay stop shaking come on ah look at that that looks good you done yes get those dishes in there they are fabulous go go go go go go go well done well done y hello oh my gosh I’m with Master Chef royalty I have made breaded lamb cutlets with a mash and a mint pea puree with a caper butter for you looks wonderful thank you the Lamb’s okay maybe just edging on the side of perhaps over in comparison to hre’s Dish texture wise the crunch is brilliant and the Caper butter is is very nice too the Pea puree is absolutely delightful it’s actually one of the nicest pea purees I’ve ever had she’s done a great job with the mash technically that Mash is absolute perfection well done Angelica the lamb flesh is pink it’s rare I don’t mind that but the fat isn’t cooked and the crispy crumb on the outside with a bit of mashed potato and peas fantastic but she’s dropped a lot of salt on that dish I’ve never really made a cheesecake cuz it always seems a bit boring they can be they can be utterly dull they they they can be the dullards of of of the pudding trol how they looking Angelica okay I think they’re okay I think set I think please I’m glad to see that she’s trying to be clever with her tastings with the Basel so she’s she’s she’s not playing it safe and I like [Music] that the moment of truth yes now you’ve got to decorate it before it starts to melt come on come on come on nice oh yeah okay let’s go good job Angelica great job great job looks like a dish I want to get me spooning it is the Posh version you for much thank you that’s what I wanted it’s a vanilla cheesecake uh with a strawberry and basil looks wonderful thank you very much oh this is one of the most sophisticated cheesecakes I’ve ever had in my life it’s so light it it’s just like putting air in your mouth the basil and and the strawberry just works together just brilliantly cuts through the sweetness and that beautiful crumbly base I’m a convert I’m a convert to cheesecakes I love it love it love love it love it that is a very smart little cheesecake is done I really went for it today because doing a cheesecake in an hour and 15 minutes is near impossible even the lamb that was pushing it cuz you know you’ve got to cook that properly and you know if the Fat’s not cooked all that I’m not talking myself out of a place amazing isn’t it in a round like this when the pressure is truly on not a disaster in the room which to stay and which to go I think that Honor’s Food Today Was A Cut Above the Rest he was the cook of choice amongst our free Champions you and I loved his food I think hry did amazingly well he should go straight through to the semi-final now we need to pick one from the remaining three I like Jim’s kidney dish I think it was typical of him it was it was it was rustic it was rustic the Fig I was disappointed by it I think I’ve done some good food I haven’t gone too fancy so it’s up to them now Julia spent a load of time making that infusion to flavor her Roto our guests believe there should have been some fish running through that Rice fair enough Fair comment dessert needed something to make it something rather than just a pile of caramelized apples I have no idea whether I’ve done enough to go through to the semi-finals all I know is that I’m better than I was when I first started Angelica’s lamb dish was a little bit short of perfect a little bit short but I tell you it was probably the most ambitious dish in the room her dessert I think was a Triumph I so want to go through I really want to go through and I’m not just saying that cuz you know whatever it’s it’s a it’s fun it’s stressful but you’re learning who’s it going to be who’s got the talent who’s got the drive who’s got the ambition who’s got the [Music] [Music] want this is a really important decision for Great Cooks the problem is we only have two places to give our first semifinalist hry yes wow wow our second [Music] semi-finalist Angelica oh my god well done congratulations Julia Jim it’s been a real pleasure thank you very very much indeed thanks guys well done I’m kind of feeling a great relief I’m going to go back home and cook for my family a great many dishes that incorporate piped mashed potato good luck to the others you know they really deserve their position in the semi-finals without a doubt come on I love to win when you get older something has Chang no never change you fighting like hell which is good I love that come on Master Chef semi-finalist sounds like music to my ears and I’m so happy I got to let it out that’s the way to do it yes yes the drama continues next time five new celebrities take on the [Music] challenge why is it Catching Fire so far so good I don’t want to speak too soon really is not as easy as it looks well done yeah thank you really well done I don’t understand how they came out so flat Rachel I think it’s a really lovely summer for [Music] [Music] dis