Korean Fried Chicken Challenge | MasterChef UK Celebrity | S11 EP11

In this intense episode of Celebrity MasterChef, the final four contestants face a challenging Korean Fried Chicken test, attempting to replicate John’s intricate dish. The pressure is on as they identify and recreate the crispy chicken, pickled veggies, and spicy sauce. Later, the chefs gear up for the second challenge, cooking two courses in just 90 minutes for formidable restaurant critics. Watch as they craft exquisite dishes, including lobster laksa and truffle chips, aiming to secure a coveted spot in the final three. The kitchen heats up, and every move counts in this culinary battle!

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

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

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It’s the celebrity Master Chef finals and only  the best four Cooks remain never in my wildest   dream did I think I would be down to the last  four brilliant I’ve started a kitchen on fire   I’ve done everything wrong and somehow it turns  out good I would be really disappointed to not  

Get to the last three but any mistake now  means that you’re out of the race I would   love to stay till the very end I do think I’ve  got what it takes so bring it on now they face   their most demanding challenges so far there’s  no place really in civilized society for cold

Soup yeah I think we found four incredible  Cooks four great people with real talent   now it’s finals with week we turn up the heat  we want to find our final three it’s time for Business covered tops that’s  what we like oh no no no no this is one of John’s Creations isn’t [Music] it welcome to the start of finals week you  four have done extremely well to get here   we are now going to hit you with two very  very challenging tests we need to find our  

Final three this is a palet and skills  test throughout the competition you’ve   cooked for us well today I’ve cooked for  you you now have 10 minutes to taste that   dish we want you to write down what you  think went in to make that dish thank

You that’s so good John has cooked the  celebrities Korean fried chicken with a   pickled vegetable Asian salad they must  now identify the ingredients before they   have to cook it themselves there’s a lot  of ingredients here I mean as a pet test  

To identify this many is very challenging show  us what’s in the dish the key to getting the   dish right is the crispy chicken coating  which is made from two separate mixtures a dry mix flour paprika white pepper and  celery salt with a little bit of sugar and  

A wet mix made up of milk egg buttermilk and  my secret ingredients cream of chicken soup   you’re adding chicken to chicken to make it taste  more like chicken that’s frightfully tricky old chap see the chicken now is all coated in our  flour mixture see in so now I’ve got my wet  

Mixture and my dry mixture on the outside of  my chicken back into the dry we would get a   crispy chicken of salts if we made a flavored  batter and dip the chicken in we would still   get a crispy chicken yes now you see it’s  all crinkling cuz it’s bits of flour and  

Its bits of batter all mixed together so no  breadcrumbs frying tonight the chicken needs   to cook for about 8 to 10 minutes the crispy  fried chicken is served with a special spicy   sauce good blob of this stuff got you Jan which  is a classic Korean condiment taste that oh well  

It looks like tomato puree it’s anything  but yeah that’s salty and hot rice wine   vinegar sesame oil brown sugar ginger garlic  and water also go into the sauce consistency   I would like is so It Coats the back of  the spoon properly the metal doesn’t show

Through served alongside the chicken is  pickled radishes carrots and cucumber   combined with a chili bean sprout and  Herb salad what interests me is how many   of these ingredients they’ll actually be  able to see and how many of them they’re  

Going to have to just rely on their taste  buds and finished with a rice wine vinegar [Music] dressing what comes out of  here most of more than anything of   course is the mint and the Thai Basel [Music] yes because the two different coings  under that chicken that chicken will  

Stay crispy sprinkle it with  with sesame seeds wow [Music] some deep fried garlic and chili across the top  so there you have it my Korean fried chicken   with an Asian salad they’ve got to identify  the pickling liquor for the veg the dressing  

For the salad the sauce for the chicken and what  you’ve coated the chicken in y crying out loud   all of them shown a good amount of skill so  I think they’re going to be able to do this

There’s so many ingredients even in the salad  so you’ve got to sort of pick through it work   out which vegetables he’s pickled which  I think are only three as far as I can   work it out now the chicken is absolutely  delicious it’s hugely spicy which is good  

Cuz I’m known for kind of like slipping with  the cayenne pepper trying to work out this sauce quite a bit of chili very spicy this is  like Asian fried chicken it’s really good and   it has a kick I don’t know what that is but  it’s kind of tastes like a curry powder you  

Know I can identify pretty much most of  it if I’m asked to recreate that I think   I can pretty much handle the salad but  when it comes to deep frying that chicken   and making the coating sauce I think I’ll be  in real trouble it’s totally not my area of

Expertise right you’ve tasted it you’ve  written down what you think has gone into   that dish now what we want you to do and  I’m sure you’ve guessed it we want you   to make John’s dish under that cloth are some  ingredients that went into making John’s dish  

Be careful there are also ingredients  that didn’t oh man have a look at the ingredients t H interesting  1 hour and 15 minutes of your go I wouldn’t even know where to start to help the   celebrities the ingredients have  been split into trays for each

Element including a tray each for the  dry and wet coatings and one for the sauce looking at the spareness of Alex’s list of  ingredients this isn’t good I think I’ve got a   good palette with the tastes that I know I can  use the tastes that I’m very familiar with and  

Create a good dish but what I think I should  be doing more of is bring in t that I’m less   familiar with let’s say that’s not a Million  Miles Away Alexis what do you think of this   task you don’t look particularly happy to be  honest absolute nightmare worst case scenario  

For me I do not cook um Asian Foods at home at  all plus I’ve never ever deep fried anything   in my life oh dear yeah oh dear was the first  thing that went to my head you’re in a bit of  

A pickle old son huge yeah so what how do where  do you start well I started with the salad cuz   that was the easy part uh cuz you can identify  that the biggest I think i’ may have got the wet  

Sauce for the chicken okay close to it’s just the  process of deep frying a chicken I just I don’t   know what to do so I’m going to go for putting  the chicken in a bit of Buttermilk and egg and  

Then putting in the flour okay fine I couldn’t  say I I can’t I can’t give you any tips on that [Music] Alexis chicken looks  pretty decent to me it’s got   a nice thick batter on it and it actually looks

Okay I think what I’ve learned over this  competition is that I like really spicy   food I love Chili’s I was born in Hong  Kong so maybe it goes back all those years   to when I probably take tasted things  when I was Tiny Louise has done pretty  

Well in the stuff she can see hasn’t done  that well in the things that require your   taste buds interesting sweet and sour sauce  actually it could be sort of like a sweet and sour Shake of bake who [Music]

Knows did you enjoy the ingredients you tasted  I absolutely love them and I particularly love   the salad um as well so I got to work out what  was in the dressing cuz it’s like a sweet it’s  

Sweet and sour isn’t it two things going on here  and you identified the breadcrumbs on on John’s   dish did you I’m not 100% convinced there were  breadcrumbs on that dish cuz it was sort of they  

Seem to be very smooth but panko breadcrumbs I  think can go like that how have you stuck the   breadcrumbs to the chicken first of all I rolled  them in the flour with the spices coated it in  

The egg and then into the um breadcrumbs and then  you rolled it in the in and I shook it in a bag   cuz jimy said to do that Jimmy told you to shake  it in a bag so you shook it in a bag and it seems  

Do you know what blame do you know if Jimmy told  me to shake it in a bag I’d probably shake it in a bag Louisa’s chicken it’s not Fried Chicken as we   know it it’s crumb chicken and the problem  is that won’t take up the sauce that crumb  

Will just go really soggy when you put  the sauce on 45 minutes left 45 minutes Jimmy seems very comfortable with this the man of  the United States the home of fried chicken what   it’s going to be about is really the flavor that  goes in the salad for the dressing and whether  

You actually get the chicken crispy if I were have  described my cookery skills when I came into this   competition it was Mayhem but now I’m more [Music]  focused Jimmy what are you doing I have no no idea  

What are you going to do with that chicken now I’m  going to bake it ah I think it is a combination of   deep fry to crisp and then put it in bake bake on  this sauce that’s my guess what do you think of  

This challenge love it it’s like playing a cool  game you know what I mean and and you’re racing   against your friends and it’s fun it’s awesome  I don’t suppose you ever expected to be in the  

Finals so didn’t expect it can you win it Jimmy I  can get close I’m getting more dangerous every day Jimmy has fried the chicken and then he’s  put the COA on and now he’s sticking it   in the oven that’s the way he does it that’s  fine let’s see let’s see how that turns out   hope that’s right 30 minutes left I’ve  got a great sense of smell and I’ve got  

A good sense of taste I think what I need  to work on now is uh to keep my co and um presentation look at the all the things he’s  written that’s the busiest bit of paper by far   we’ve seen um Sid du Asian favors before  he understands the balance of sweet sour  

Salty and hot it’ll be the cooking of  the chicken that will be the thing for Sid you look more comfortable than I’ve seen  you in a few rounds actually oh really yeah   are you happy I’m very happy yeah you are aren’t  you yeah I love these flavors I mean that sauce  

Is you know that is unbelievable I love that  uh the sauce that goes on top you’ve never   seen this dish before how where where do you  start I sort of getting the general gist and   then I’m sort of just making it up right right  okay but hopefully it’ll be exactly the same so  

What have you used to fry your chicken just  Egg and I use the soup right because I get   that the coating on that chicken was almost  like a you know a thicker than an egg so it  

Had to be something else let let’s hope you’re  right and John doesn’t end up laughing at you okay he’s working it out and he’s  working it out very cleverly thing   is that he hasn’t cut his chicken  in any places at all and I just  

Hope that chicken’s going to be  C in all the way through to the Bone last 5 minutes guys last 5 minutes final 60 seconds that’s it time’s up that’s why what did you make yours with  then so buttermilk which I now have a sneaky  

Suspicion was chicken soup I think he put it  into the chicken soup yes I thought yeah and   then I I Ed chicken soup did you not egg I  didn’t know that I didn’t I justed how you  

All know the chicken soup you chicken soup  it’s a trick I don’t know about did you put   chicken soup in I didn’t I was thinking about  it but I thought surely they wouldn’t do that   the celebrity’s first test of the finals  has been to recreate John’s Korean Fried Chicken first up is Louise

You breadcrumbed your chicken because that’s the  only way I know to make it vaguely like that I   knew that there was something wrong with that  but I just couldn’t think of my way out of the box have I out hotted John

Road it’s the vinegar in the dressing oh okay  uh you’re chicken chicken is lovely and moist   and I like the heat of that sauce across the  top the thing is because it’s breadcrumbed the   skin has stayed a bit a bit fatty your salad  pickled vegetables I really like all the herbs  

I really really like but for me there’s too  much vinegar the balance of vinegar and oil   is just not there it’s not right cooking wise  and assembling wise very good your flavors   aren’t quite the same as John’s the biggest  issue there for me is the skin isn’t crispy  

Mhm I should not have put it in the oven if  I did it again I would obviously now know but   thank goodness it was not raw chicken and um they  seem sort of mediocrely pleased if that’s even a

Word you’ve got a really good palet Alexis you  you really do I don’t know how you’ve done it   some you’ve got something which resembles what it  should do I like the fact you fried your chicken   and you coated the sauce afterwards which was  really good I think your salad’s great there’s  

Loads of mint and coriander in there thing  is your chicken could probably do with just   a little bit more cooking yeah I was worried  about burning the outside and just found it   hard you’ve got a crispy coating on there you’ve  almost got the flavor that John’s got but you’re  

Missing chili heat on your chicken however  that’s not bad Alexis you know I feared for   you mate because you didn’t look comfortable yeah  yeah I was panicking yeah that was possibly the   toughest challenge we’ve had so far dealing  with the Asian flavors plus the deep frying  

Of the chicken for that to have been my first  attempt and John and Greg saying you know I   was all right you did a good job I’m really  thrilled with that cuz that could have been  

A complete and utter disaster I think I might have  got away with that so bad not so bad got away with it how’d you go Jimmy I made some mistakes  and I’d like to do it over again [Laughter]

Please the outside of the chicken rather than  being spicy Korean is more like toffee popcorn   Fried Chicken it’s quite sweet really it’s too  sweet for me okay because the sweetness it gives   you a sort of false sense of security and then  the chili hits the back of your throat yeah it’s  

A double punch yeah it’s a double puncher right  you think you’re safe and then you get jimy um   your salad is very very sharp with vinegar okay I  really like the crunchy vegetables going all the  

Way through it and I like there’s lots of herbs  you got mint you’ve got the Thai Basel and youve   got the coriander which is great um you even  got a little bit of chili running through it  

But sweet chicken wow did you put a little bit  of Honey on the what has made your chicken so   sweet you know I can’t remember but I don’t  think I put any any sugar in it what’s that  

Big jar of brown sugar half empty for Jimmy  I must have had a a brain burp and threw some   in there I don’t know I didn’t make the chicken  as crispy as it should have been because I knew  

Better than that I’ve made Fried Chicken tast  it all right but it didn’t taste like John’s I   got through it anyway it was sweet and then  it pow did it really really Hur oh my gosh

Wow you used chicken soup in your batter yeah  how’d you work that one out I kept sort of looking   at your chicken and I saw a little sort of coating  of what seemed like egg or I don’t know it just  

Seemed different thicker so I think you got closer  in your method to John than anybody else well done you’ve got a really good palette s like  a really good palette little bits and piece on   here are absolutely spot on you’ve got the heat  of the chili you got a little bit of sweetness  

Of sugar you got saltness of soy all running  through it with the the sesame seeds but for   me the chicken’s just a bit over cuz they’ve  been cut into small pieces and it’s been deep   fried first and then it’s being baked in  the oven with the sauce starting to dry  

Out a little bit I like the dressing on your  salad I’m picking up a little bit of peanut   oil I’m picking up a little bit of Sesame  in there as well you’ve got the pickling of   the vegetables absolutely right I think you  got pretty close pretty close to John well

Done obviously it’s difficult to get it completely  bang on you know without a recipe but um I think   overall they said that my flavor and the the  dish was pretty close to John’s so I’m happy with that let me tell you that was a really  complicated lengthy dish using many  

Many ingredients and you have amazed me  however we need to warn you what comes up   next is really really tough thank  you very much indeed see you soon [Music] you’re impressed I am impressed  yeah I never thought they’d be able to  

Recreate your dish but actually they came  pretty close all four of them demonstrates   today how much talent these four have got  yeah these four have got really good petts   sure and the thing is they did take the time  to analyze the dish to pull it apart and then  

Recreate and try and build it great round  as four continued to move on but this next   round is brightening our CBS are going to  have to cut for four respected restaurant   critics this is a very big deal because they  are cooking for a place in the final [Music]

[Music] three it’s day two and the  last chance for Sid Alexis Louise   and Jimmy to prove they have what  it takes to make the final three my heart is just going at a million miles  an hour adrenaline’s kicking in I’ve got her  

Impress I’ve got to pull out all the stops  I’m really pushing myself today because I   think that’s the only way I could possibly  make it into the finals if I were in the   final three I’m going to quit Show Business  and go into restaurant touring and being a chef

Welcome back to the second challenge  of finals week today’s critics day you have a really tough gig today two courses  in an hour and a half your first course in 1 hour   and 10 minutes 20 minutes later your second  course at the end of this there will be three

Finalists let’s [Music] cook I have to  say we have four incredible cook Louise   is back to form when her food is good it’s  shiny it’s smart it tastes really good and   that’s what she’s got to do today I think I’m  going to approach this in the way that I do my  

Job 6 and A2 million people watch breakfast  every day I never think about that I just   think about the one person that’s watching  and that’s what I focus on one person not   for really scary critical critics cuz  if I think about that that will throw

Me smells good two courses yes to try and fight  your way through yep what are your two courses   my two courses my first course is a lobster  tail laxa which I’ve made specially for you   and then a passion fruit and white chocolate  cheesecake is a cheesecake sexy enough oh it’s  

Going to be so sexy the chocolate and the  and the cheese mixed together are actually   really delicious and then there zingy top  to it which is going to be like a jellied   top as well and what would a place in the final  three mean to you I might faint I would be over  

The moon delighted uh and all the rest of it  and really excited [Music] actually Louisa’s   cheesecake is a set cheesecake it’s not a baked  cheesecake I think doing a good chees cake and   the amount of time she’s got to make sure every  single part of that is set properly is a tough

Job Alexis does flavor you could have that as a  banner over Alexis’s bench because he really does   conjure up some of the most amazingly beautiful  tasting plates I am sleeping eating drinking   thinking only about [Music] food my wife talks  to me about things that need to be done around  

The house she can see that I’m think I’m going  yeah yeah yeah do you think Tomatoes will go with beetroot what are your two courses so the first  course is uh pan fried cod served on a bed of   gerro mushrooms and spring spring onions  with a butter and Cherry sauce Wow first  

Of all I wanted to show that I can do something  different and that I’m not constantly cooking   you Obin and Greek stuff you’re not going to  do something Greek well the dessert is Greek   the dessert is Greek you’re getting bugata  for dessert which is a a custard felo pastry  

Served with lemon and cinnamon syrup it was  one of my favorite desserts in Greece just   takes me back to Childhood how do you feel  about cooking for four restaurant critics   Alexis uh I’m trying not to think about it  I mean in my mind I’m just cooking for you Two I think Alexis is playing with fire  I really do I think he’s going out there   with some really quite big flavors and  he’s got to tame them he’s got to tame   them like a lion tamer he’s got to get them under control see we know is an instinctive cook and has  

A really good palette and when he puts  his mind to it can produce some great food today my first course is a gaspacho  soup accompanied with uh sliced bread with   some crab on my main course is Halbert with a  roasted cauliflower puree with a sanhire cette  

Broccoli Capers they’re not too over complicated  crisp clean flavors that show off the ingredients gpio and then what sounds like a very  sophisticated halet dish yeah are you   using recipes today Sid no I’m not John so  you’re not staying on form cooking by Instinct  

Y can you make these look really pretty I hope  so that is that’s key that’s uh that’s that’s   my number one priority you’re confident Sid yeah  I’m quite confident yeah yeah good good luck thank you the casao with crab on chabata I think  sounds fantastic but the Haler is concerning  

Me with the number of ingredients he’s  got on there for some reason he’s got   two cauliflower PES and I don’t see how Sid  can make it work in your mouth and make it   work visually there’s no room for any mistakes  they will pick up on anything that is not cooked

Right you never know what you’re going  to get with Jimmy but you know it’s not   going to be dull he has given us some  of the more unusual dishes that we’ve   seen in the competition so far though John they’ve

Worked if I do this right I think  I have a shot to continue but it’s   going to be you know full on the timing  is everything I’m going to be dancing all   over that kitchen I’m going to put my tap  shoes on just to make sure so I’m I’m at

Home so the starter is the starter is a duck egg  over asparagus with some St George mushrooms m   co rack of lamb and I’m putting it with a  Ratatouille and then I’m going to come up  

With this cool little mint sauce that goes around  it Jimmy Jimmy mint sauce and then with a side   of chips uh with the Truffle you don’t know when  to stop there I it’s on the side how do you feel  

About cooking for people who spend their life  critiquing restaurant my whole life I’ve dealt   with critics uh rude ones whatever at the bottom  line you’ve got to be happy with yourself that   you’ve done the best you can do and at that point  you’re going to be spoton no matter what they

Say asparagus and a duck egg what  a wonderful idea but the mushrooms   are a little bit strange upon the side I  don’t know why they’re there I shouldn’t   like Jimmy’s main course because he’s  chucking the kitchen sink at it there’s   something about truffle chips mint  and lamb that is really getting me Going 25 minutes on your main course Louise they are cooking for a  place in the final three today   the food has to be special and  they know it they know [Music] it dining today are some of  the country’s most feared food

Critics Toby Young has critiqued restaurants for  Publications on both sides of the Atlantic it’ll   be interesting to see whether the contestants get  the basics right if they try and do something new   something that they’ve never tried before that’s  when they’re going to come across them Richard  

Vines is a veteran of the British dining scene and  is currently the chief food critic at Bloomberg   I just want people who can cook and understand  flavors and who can give pleasure on the plate   Grace Dent is renowned for her Frank opinions in  her restaurant column for the evening standard  

Magazine I don’t think that they’re going to  benefit from The Experience if I just come in   and I smile and I say that everything’s nice so  I’m going to give them as honest a criticism as  

I would if they just opened a restaurant in the  center of London Joe wari was co-founder of the   world’s 50 best restaurants list increasingly  I’m looking for for simple stuff done really   well I’ve skipped breakfast for this so mostly  I’m hoping to have something decent to eat

[Music] you got to hurry up you got about  3 minutes before your laxa needs to go get   those in the fridge if they sit you always  put some more time yeah I’m liking the sound   of Louisa’s main course that lobster  tail laxa do you think that she’ll  

Risk giving us heat cuz that’s quite a  precarious thing to give to a load of strangers smells good these dishes are due in 60 seconds  yep get in noodles get in get in right Lxa go go go go go go go go well on  see you later thank you very much Louise has served a spicy  lobster tail coconut laxa   with rice noodles I really want  to get started because it smells good I think the flavors are quite good it’s  not too sweet I’d like a little a little bit   more heat but the flavor basic flavor is  good the uh Lobster’s overcooked I think  

That there’s some great technique here that she’s  made a beautiful consistency of sauce I wish that   she’d been more confident with just banging the  flavors in there I think this is a brave effort   because the thing about cooking something like  this it’s a dish that everyone knows so it’s  

Quite a brave thing to do because everyone’s  had a good one and I don’t think it’s a bad effort this not enough profit to cover the  noodles which is a shame cuz I really like   that sauce it’s got the flavor of lime leaves  and fish sauce and coconut milk and I find it  

Very very [Music] moish have you worked out you  going to do with your dessert if it doesn’t sit   nope I think that it is only the jelly that hasn’t  set I think everything else is fine passion fruit   and white chocolate cheesecake sounds a bit  rich and sickly it’s quite a simple and dare  

I say girly Choice it is a girly thing  but this girl doesn’t actually want it already you’ve got four minutes  and five cheesecakes to get out of molds no that was that was a practice  that was a practice one watch out

Everybody come on Lise get it done  get it out it’s coming Splendid come on wonderful stuff are you happy with  that it is sort of like I imagined very   good very good okay right let’s go see you later H bye [Music]

I really hope you enjoyed your uh main course  um I thought you might need something to freshen   your mouth a little bit after that so you  have got a passion fruit um white chocolate [Music] cheesecake not for the first time  in my life do I feel slightly humbled by  

What I said before this arrived this is  great this is really good it’s got this   big Citrus smack in the face and I love it  the textures are good the flavors are good   I really love this it’s one of the  best cheesecakes I’ve had and that  

Base I love that yeah base is good and the  passion fruit is lovely I can’t stop eating it I’m meant to be pacing myself I love that I absolutely love that  it’s a tasty cheesecake a really tasty

Cheesecake in your head it’s so silly so think  I’m just going to give up but you can’t give   up can you you can’t give up oh lordy lordy  I’m pleased with what I did it looked nearly  

Like I wanted it to look and that’s all I  can ask for that is all I can ask for today 7 Minutes Alexis 7 minutes thank you cod with Shir  rolls and grilled onions and Cherry butter sauce  

I’m a bit worried by the Sherry butter sauce I  think that might just unbalanced dish be bit too   much for the fish I’m skeptical about that as well  your fish needs to go out in 5 minutes yeah it’s fine Beautiful beautiful colors mate beautiful love  lovely looking plate come on done let’s go okay fine hello [Music] hello so you’ve got uh  pan fried cod with crisp speed   up skin served on a bed of uh new  potatoes joll mushrooms and spring  

Onions with a cherry and butter sauce  hope you enjoy thank you very much [Music] the card’s perfectly cooked it’s flaking  really nicely um nice bit of caramelization on   the onions the jelles are perfectly cooked  and he’s hidden some spuds underneath as  

Well which really pleases me the sauce is  really good I was worried the sauce would   be too strong but that works well but  just needs a little bit more seasoning   that’s the only thing to give it a bit  more Punch If I didn’t know he was a a  

TV presenter yeah I wouldn’t be surprised  if he was a chef this guy isn’t messing about I was worried about that sauce I mean  it is buttery buttery rich and that cherry   has added just a little hint of sweetness and it’s  given it depth that’s a very tasty very ambitious

Dish Alexis’s dessert is bugat with lemon  and cinnamon syrup I’m I’m excited by this   dessert I mean he’s from a Greek family he  ought to know how to make it he’s putting   himself under a lot of pressure here you  know these are fiddly fiddly little things  

To do so they should have stayed crispy  which they have as long as it’s not too   sweet that’s really my [Music] concern you  get a whole one too big isn’t it I don’t know [Music] this looks under  times better than I thought it  

Would oh yeah of little thief what  else guys on the plate that’s it no   cream or anything nope okay here we go go  that’s lovely that is absolutely lovely intriguing uh what you have in front of  you is bugata which is a greek dessert  

And you’ve got a lemon cinnamon syrup with  some candied lemons in the middle enjoy thank You the combination of flavors is good the  combination of textures is nice as well I   found it just a tad stodgy if you get a mouth  full of it with the syrup with the with the   Rind through it it’s lovely but just on its  own it’s it’s quite hard work needed a much  

Smaller portion though because this is a kind of  Mammoth thing to eat it’s satisfying but it’s not delicious that’s a weird thing but in a very  pleasant way that’s an odd thing it’s like   an unsweetened back lver with marmalade put  across the top that whole thing things should  

Be smothered in that lemon sauce and I mean  smothered as a dessert it’s not sweet [Music] enough I felt very rushed somehow I thought  I had a loads of time and then I didn’t have  

Time so I feel a bit deflated I feel as if  that wasn’t I wasn’t on my aame that was my C game right come on Sid watch your toast Sid happy with that yeah you’re going to smash  a bit of oil over at the end there’s no place  

Really in civilized society for cold soup maybe if  you’re somewhere in the continent outside in the   sunshine it was hot gpat would be nice we’re in  East London now aren’t we we’re not in the Contin  

[Music] it may be wonderful and then I will eat  those words maybe the crab core will lift [Music] it go on mate well [Music] on [Music] first course you have a a GPO  served with uh crab cloth white  

Meat on the side dressed with a side bits  of cucumber onion and tomato appeti thank [Music] you this is everything that I absolutely  feared and then so much worse it’s way too spicy   it’s like he’s poured chili oil into it or  something I think it tastes a lot better  

Than it looks I think the main thing he’s he’s got  wrong here is the texture of it and the thickness   of it it’s way too much like salsa however I do  love that crab toast if there was a tray of those  

Sitting on a Spanish bar and they were serving  booze I would be most damed with this this is great it’s a puree of vegetables in a bowl  as delicious it might be the question has  

To be what about the cooking there’s a lack of  cooking here Hal dish to go yeah I’m going there yeah pan fried halber with roasted and  cream cauliflour purees fennel sire and   Sumer vegetables we’re supposed to  be out the door in three oh yeah I  

Know individually I find those things  delicious I just hope he can pull that off [Music] look at that what’s happened  to you I’ve gone all cheffy on you mate   who are you and what have you done with Sid  what’s got to go on it one more puree [Music]

Yeah done take it in with a big smile on your  face go on good job sis go on oh look at that thank you hi there we got a halber with uh  two different types of cauliflower puree   a Nutty roasted cauliflower puree  and a cream cauliflower puree with  

Broccoli sire and some pickled cette  and fennel okay enjoy thank you very much I think he’s overcooked the Halibut  a little bit which is a shame cuz   it’s such a lovely piece of fish it’s  just gone a little bit too far it’s  

Needlessly complicated and ambitious and  if you took a few things away it would be   much improved we don’t need two pureed  cauliflowers I think just the roasted   cauliflower puree he’s thrown everything  at this plate but um sometimes that’s too much he’s got a little bit of acidity in those Capers  

And over those vegetables little bit  of sharpness and the fish is flaky and   beautiful I think the fish has cooked  really well but the whole thing needs seasoning I feel I’ve done the best  I can um and hopefully that’s that’s

Enough Jimmy got 5 minutes on this starter  wow how we doing on time young man not   great sir what are you behind on uh these  eggs uh I need to put one more and one the   yolks just broke like an idiot don’t smash  any more yolks they’re be gentle with them

Jimmy duck egg with St George’s mushrooms on a  bed of roasted asparagus everything’s got to be   precise hasn’t it cuz it’s so simple there’s  no you can’t afford to overcook his egg or Anything okay o did I break it no please please no  you didn’t no you didn’t one more I know this is   not the way to do this guys sorry come on [Music]  baby what else going to go there some mushrooms

[Music] right you done Jimmy no sir come on  where do you got to go Trel from a distance   from a distance I knew it what do you  guys think I think that’s great I think   you should go right now okay good job  Jimmy hold on Jimmy thanks guys Jimmy  

One minute thank you Hello friends hello  how are you good thank you nice to meet you my starter today I’ve prepared for you is   in season it’s duck egg on asparagus  with St George mushrooms hope you like It this is really really beautiful asparagus but  it’s just on the point of mushiness isn’t it yeah   I think the asparagus has been overcooked but  the important thing is the yolk which I think   he he has got right and I think this is you know  it’s an enjoyable combination the good thing about  

The dish is the Simplicity but then everything  has to be perfect he hasn’t kind of smashed it the spag is cooked nicely I like that  it’s lovely and soft and not too crunchy   mushrooms with the herbs lovely  are the egg yolk just enough that  

It makes a sauce across the top of the  aspas everything’s seasoned really well   I’d eat the whole lot it’s not the most  complex dish in the world but it tastes good Jimmy got 9 minutes you right with that  I think so I’m going to pop these fries in  

One more time Jimmy’s main course is  lamb chops with truffle and Parmesan   fries and Ratatouille the danger obviously  is overcooking lamb are you happy with the   way they cooked Jimmy I’m really happy  with it you want them nice and pink in  

The middle and a little bit of char in the  outside you have 5 minutes Jimmy [Music] okay now we take three of  these guys one two come on boys where’s my squeezy bottle guy oh yeah yeah right what else you going  to do chips in bowls yep quick

Quick G Jimmy SMU that stuff come on come on  baby come on come on Jimmy come on where’s   the last you’re not eating the chips Jim  you want to make sure you told me to taste everything okay right come on  let’s go all right what do you

Know the main is a rack of lamb on a bed  of Ratatouille with a little mint pesto   the chips are three times fried with a bit  of cheese and truffles so I hope you like   it it looks quite appetizing and I can’t wait  to start in on the [Music] lamb the chips are  

Excellent um the lamb is well cooked not too  rare not too well done just about right ratu   is good the flavors are good and I like the  fact you know to Jimmy the American has come   and give us good British food you know well  apart from the parmesan I think that Jimmy  

Should be proud of himself for that plate of  food I think it was one of the best things   that’s been brought out today there’s there’s  a lot there’s a lot to feel happy about on that plate the lamb is cooked perfectly all the  Fat’s been seared away the mint pesto is full  

Of flavor these chips are cooked well they’re  seasoned really well and that’s good quality Wow that was a bit intense you  know there’s a lot of things I   would have done differently but I  kind of just freaked out a little   bit I never usually freak out anyway it’s  done and dusted what are you going to do

Right I think today we’ve had some really good  food we’ve heard what the critics have now said   we need three not four one of these has got to go  home Alexis’s fish dish was the critic’s favorite   dish of the whole day that Cod was great Cherry  butter sauce very tasty wild mushrooms potatoes  

Radishes it was a great great thing Alexis gave  us a greek dessert that I’d never seen before   nothing really wrong with it it was almost like  custard Meats bread pudding for me Louis had a  

Good round today her laxer of types with a spiced  sauce was great with lober on top it made it Posh   that’s the whole idea of it all she need was a  bit more broth in those noodles a cheesecake is  

A simple thing so it’s got to be good and hers was  good John I mean it was delicious what we wanted   from Sid was a real go at presentation gaspacho  I thought with the with crab on the toast look  

Really pretty but you pointed out we both agreed  there wasn’t any cooking the critic’s questioned   why it was that Sid was throwing ingredient after  ingredient at that halber and he’s done it before   Sid keeps on putting stuff on the plate that is  not necessary for me the halib dish it looks great  

But it lacks seasoning Jimmy gave us the simplest  of dishes asparagus with a beautiful Rich duck egg   across the top and mushrooms that he cooked in  butter it was a nice thing the critics however   felt the asparagus was overcooked Jimmy did cook  a really good piece of lamb and then he followed  

It up with those glorious chips with cheese  and truffle John that was a sort of thing you   have one you’re going to have a bag full aren’t  you I don’t know if I’ve done enough I’ve done  

My best you know it’d be so cool to say that I  was in the finals I mean I’d go home with a big head I did as best as I possibly  could do today and if that’s good  

Enough that’s fantastic if it’s not I’ve  had a fabulous time but I don’t want to go home well yeah I’d love to go for I mean  it’s been like 4 weeks of constant cooking   and learning so you know I don’t want to  go home yet I’d be gutted if I went home  

Today absolutely gutted because missing out  on having that opportunity to win it that is gutting I don’t want to say goodbye to one of them  but somebody has to go home really hard decision   they’ve worked so hard all four of them to to  get here and they deliver good food today [Music]

We need to find our final three and with  the help of the critics we’ve made that decision the contestant leaving [Music] us is Sid it’s  been lovely to meet you that looks so take thank

You I don’t feel like I’ve been hard done by  I feel proud that I’ve got this far I got to   take my hat off to the other three  really good Cooks so you know I feel proud congratulations oh my God you did oh my

God come on run around come on oh my  no I can’t even run I cannot believe   I’m in the final three it’s ridiculous and I  just genuinely feel sick with oh my goodness   I’ve got to do something now more amazing in  a very short space of time I cannot tell you  

How happy I am right now can I win it I’m in  the final I got a shot I’ve got a one in three   I’ve had great success in my life and a lot of  failures but this was something that wasn’t on  

The radar and those kind of EX those kinds of  things that happened to you in your life cool [Music] yeah next time it’s the final of  celebrity Master Chef the three finalists   face two tough challenges cooking  at Michelin star level with one  

Of the country’s best chefs right here  we go before cooking their final three courses at the end one of them will be crowned  celebrity master cheef champion [Music] 2016