Celebrity Chefs Impress with Royal Dinner | MasterChef UK Celebrity | S11 EP10

Join the culinary drama in this MasterChef UK Celebrity Semifinal episode as the remaining contestants face the challenge of creating a five-course dinner for the esteemed Chelsea Pensioners, celebrating Queen Elizabeth II’s 90th birthday. From intricate soufflés to elegant lobster dishes, each celebrity chef strives for perfection under the guidance of Michelin-starred chef Nigel Howth. Watch as they navigate the pressure, technical challenges, and quest for precision in a bid to secure their spot in the competition.

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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 last of the semifinals only the best  six Cooks remain are you ready in there red   team this is hot oh got it last time Cherry  Tommy and Neil all went home good luck oh my   God good [Applause] luck OMG I’m really choed  that I’m in the final six I’ve become obsessed  

I I’m inventing recipes in my head and who would  have thought I’d ever do that made it through to   the final six feels fantastic but the pressure’s  up now I’m full of nerves but you have to use   nerves as fuel location challenges are fine  it’s the studio that I find the hardest and  

Here we are again back in the studio only  four will make it through to the finals [Music] welcome back to the master chef  kitchen and congratulations only six of   you have got this far underneath  those cloths are the ingredients  

And a classic recipe you’ve all got a  different recipe and a different set of [Music] ingredients oh yeah oh my gosh each  one of these dishes inspired from a different   part of the [Music] world petoro ravioli with a  same oh my gosh you I’ve got a curry you have 1  

And 1/2 hours to cook your classic recipe and at  the end of this one of you is going home let’s [Music] go for me a classic is a  classic because it has Precision   I want something to be flavored just  so and I want to eat it and go wow  

This is now heating up a bit John  they’ve really got to step up to the m Sid does really tasty food  and he seems to have a very   very broad repertoire I mean he’s good and he’s instinctive I’m really happy to  be in the final six it’s going to  

Get interesting now I can almost see  the final but I’ve got to keep on my game SED you don’t follow recipes mate do  you I don’t this this is actually a treat   you know I’ve been cooking for so long and  I sort of just make it up as a go long but  

It’s quite refreshing to follow a recipe what  have you got to cook lamb cofes with flatbread   a taziki and a humus do you eat Greek food I  do love a kebab yeah there’s nothing on there   that bothers you I’ve made humus I’ve made  taziki obviously my way but not not this way  

Nothing on the bothers me apart from the bread  but if I follow the instructions what can go wrong Kofa is actually the Persian word to  grind so it’s ground meat he’s got mints he’s   got Spice and he’s going to make us a whistle  type thing he’s going to cook that all the way  

Through the flatbread for S is going to be the  challenge making sure they’re lovely and thin   and they puff up when they’re in the oven  lovely Sharps to ziki could be a wonderful thing 15 minutes have gone  quar of an hour gone all right

Guys Alexis does tasty good hearty  food what I like about Alexis is   he’s got this great Heritage Classic  Greek food I’m a huge believer and you   learn by failure but you don’t have  a chance to fail in this competition [Music] what’s your recipe Alexis it’s  a Portuguese fish stew how do you feel  

About that really happy with it actually it’s  not a million miles away from the Greek fish   Jews so I’m happy with fiting fish the only  thing that’s going to give me a little bit   of a problem because I just don’t cook with  them are the muscles how do you feel about  

Following a recipe uh I like it it gives  me some structure I never really stick to   it but it gives me a sort of a guideline  and I think that’s kind of my weakness as   a chef and how about the competition do  the family understand what you’re going  

Through yeah I think they do now but they’re  sick of eating the same thing over and over again he’s got to get muscles cooked and  different bits of fish just cooked so   the big thing about Alexis’s dish is the fish  stock itself Tomatoes bit of Spice from chili  

Potatoes to make the broth just thick enough  that it’s got a little bit of body around it Richard’s food is beginning to look stylish I  think Richard might have hit form just at the  

Right time I feel like my nine cat lives I’m down  to about one now I think but it’s great to be in   the final six and I feel very very pleased  with myself which is obviously a Prelude to [Music] disaster forgive me Richard you look  a little concerned yeah I’m doing three things  

And I don’t know how to do any of them  them what’s your recipe my recipe is a   baked Alaska which for me would be the dish  of nightmare why because it involves sponge   merang and ice cream all three of which  I feel my enemy merang tricky ice cream  

Really tricky sponge I burnt spectacularly in  Hoth so I’ve got a challenge ahead of me here   can you resurrect a sponge well if anyone  should know about Resurrection it should be me a baked Alaska is a cold ice cream Jam cake  all covered with a lovely sticky merang it’s  

One of those things that even pastry sh  struggle to get right 35 minutes are gone   which means you’ve got 55 left 55 minutes  [Music] left all’s food is robust it’s big   it’s colorful and it’s got bags of flavor  can he follow a recipe we’re about to find  

Out I know I can cook maybe my presentation  is a little weak but my food is always tasted   good and so I think if I can just push  through into that final I’ll be a happy man odley what’s your recipe it’s a classic  butternut squash and peino ravioli with a  

Sage bur Blanc bur Blanc a bur Blanc so  it’s a bur Blanc it’s not easy to read   cuz it’s French it’s not easy to read it’s  not easy to cook have you made pasta before   no but I’m good at following directions  ah are you I think well this is going to  

Be the test odley you look comfortable and  I’m happy about that because I don’t think   this is this is easy you know the swan yeah  you see the swan gliding lovely across the   water but underneath they’re kicking  like crazy so I look like this but

Inside but I can’t show you that I  got that poker [Music] face all’s   got ravioli little Parcels of pasta and  in the side of that really well seasoned   roasted butternut squash he’s a big man  with big hands getting those ravioli so  

They’re precise around the outside  all sealed is going to be a bit of a challenge you have just 30 minutes left just 30 minutes I like Louise I think she’s delivered  some brilliant flavors along the way I think  

She’s going to like having a recipe to follow this  may be her round oh my goodness the pressure of   being the last woman in the competition and  I tell you what it’s intimidating you know   you’ve got odley Harrison for goodness s You’  got Sid sledging me on the one hand got Jimmy  

Who’s lovely the other two who are Great  Cooks there’s an awful lot of pressure in there Louise how do you feel about following  recipes I love a recipe you know that that   has been the one thing I’ve been really looking  forward to the inventure test I just find them  

Really really stressful actually what is  your recipe it’s a Corey gassi and I’m not   sure if I pronounced that right it’s a chicken  curry fine so excited about Curry I love curry   every Friday night is curry night in our house  they’re just a sort of celebration for me I love  

Them so we should expect yours to be super  then the hardest thing about it is juggling   the millions of things that I’ve got to do and  timing because there’s now 25 minutes left and   I’ve got to cook this for 25 minutes you’ve  been stressed at times have you have you had  

Enough now no cuz what happens now is you get  to the final six and I look around and I go   I’d like to beat some of these [Music] guys in  that pan there was chicken thighs and lots and  

Lots of spices it’s got to be layered different  levels of spice and garlic and then you get chili   and then you may get Ginger all those things  coming together and it’s got to be served with   beautiful fluffy well flavored [Music] rice  I would describe Jimmy’s food as colorful fun

Inventive I think the toughest part and my biggest  challenge is how to present the food to John and   Greg’s liking you know I thought my presentation  was pretty good but it seems like that’s my big issue Jimmy how are you with recipes I’m not  that great at following instructions to be  

Quite honest um bit of Di Lexia there and so I’m  but I’m getting through it what’s your recipe my   recipe is chicken Kev with some crispy fries  along with some green beans well you’re fine   with fries oh I’m good with fries have you  cooked the chicken K before never never I hope  

The stuffing doesn’t come out you know the butter  stuffing but it looks really cool how’ you feel   about the competition oh it’s been so much fun  I’ve had absolutely a blast actually I kind of   got emotional yesterday cuz I was just touched  by the whole experience if you go for the next  

Next stage how would you feel then ah just be  it’d be like a hit record all over again really would crust of lovely golden breadcrumbs  sweet moist chicken meat inside at loads   and loads of garlic and parsley butter  so when you cut the chicken open all  

The buttery parsley garlic sauce comes out  across the top of the chicken my concern   right now is the chicken itself being cooked  all the way through just 7 Minutes bring it   together start getting it on a plate on  a bowl wherever you’re putting it do it Now one final minute come on  Louise come on Old [Music] Le that’s it guys stop please stop what do you think Chef good good it was very challenging she open  making a past I never made P before  

First up is Sid he’s made a lamb cofa on flat  bread with humus saiki and a tomato and onion salad it looks to me like you’ve done a decent  enough job but they’re just not I mean I know  

You’ve had presentation issues but that is not  the easiest thing in the world to present is   it it’s not not a kebab I mean how’ you present  a kebab it’s normally wrapped up you can’t see it crispy yeah your hummus is lovely and  Rich with olive oil sour is coming from  

Your ziki with the fresh cucumber running all  the way through it your meat is seasoned very   very nicely indeed you taste all the spices but  for me the flatbread is just a bit tough yeah I  

Don’t mind it being crispy I don’t mind it crisp  what what I’m really impressed about is that your   cof doesn’t dried out it’s nice it’s moist it’s  it’s full of flavor listen without setting the  

Competition on fire it’s a competent job I can’t  find M steak with it apart from a little I’d like   some more dressing on the leaf the bread I wasn’t  100% comfortable in cooking but other than that   uh it was uh 90% good comments Alexis’s classic  recipe is a Portuguese seafood stew with garlic

Toast it smells great I love the smell of  garlic coming off that bread it’s lovely colors good each individual piece of fish has cooked very  very well the G has still got a bit of a bite  

To it the bream melts in your mouth and the  muscles are delicious I would like it just a   little bit thicker let the potatoes cook just  a little bit more so they thicken the sauce   that’s why the potatoes are there okay you’ve  got flavor you’ve got good textures you’ve got  

Sweetness you’ve got garlic not bad at all thank  you not bad at all but I’m really happy with the   feedback I got they didn’t criticize how the plate  looked that’s been my weakness they said I could  

Have thickened up the sauce um I think that’s  a matter of opinion odley has made a butternut   squash and peino cheese ravioli served with a  bur Blanc and topped with Crispy [Music] Sage quite a lot of them have been perforated when you  sealed them with the fork those Fork ends were  

Puncturing the actual pasta itself and tearing  it the pasta is lovely and thin and cooked really   nicely The Filling itself with the bunut squash  is seasoned really well but each one of those   ravioli has got water coming inside the actual  filling and washing away the lovely strength  

The flavor of that bunut squash the sweetness of  the butternut squash feeling is lovely the peino   cheese giving real Tang it’s a real I love it I  love it I love the strength of the sage but they  

Are all ripped ah do you know we we we’re talking  about the Press of a fork being the difference   between a successful and an unsuccessful this  year yeah yeah fin [Music] line right at the end   you know that could be the difference between  Perfect 10 out of 10 and then you’re going to  

Kick it all the way down to a average score you  know bottom of the bottom of the pack so I’m in danger Louise has made a Corey gassy  a Mangalore chicken curry cooked with   Tamarind chilies and coconut milk and served  with saffron rice and a tomato and coriander

Salad yeah I sort of feel like I’m  back to have a TV dinner and that   bl’s going to sitp that is exactly  what I would do with it though see   so yeah I like it I like it his  nibs doesn’t like it but I like

It the chicken is moist I do like the texture  of of your sauce there’s a little too much lime   in there for me oh is there apart from that  I think you’ve done a very good job thank you  

I really like the sour sharpness of all the  tamaron there and the the smoking of the card   I think that’s great your rice has cooked  really nicely I really like that um I just   don’t like the presentation okay for the first  literally the first time in this competition I  

Genuinely feel a huge sense of relief that I did  as well as I possibly could have done need to lie down Jimmy has made a chicken Kev a  crumbed chicken breast stuffed with   seasoned butter served with skinny fries and green

Beans I think that looks fantastic really  I think that looks magnificent Jimmy cool   Simplicity yeah look I love that can you  learn from that I can learn from that yeah that is perfect Jimmy that’s absolutely oh  my gosh really that is crispy on the outside the  

Chicken is Absol absolutely inch perfect it’s  got a lovely uzy sauce inside your chips are   perfectly crispy and they’re well seasoned  wow coming from you that’s amazing thank you   one word for it Jimmy yum that’s great yeah  properly young good job really really good  

Job it went fantastic I mean never in a million  years would I have ever thought that John and   Greg would tell me that it was perfect and they  did I’m just blown away JY JY jiy the dog horse  

Jiby rise again good job JY excellent good job  thought excellent finally it’s Richard his baked   Alaska is made up of sponge Cherry Jam and vanilla  ice cream all encased in a torched merang [Music] I think the mering is well made it’s still  lovely and fluffy your ice cream is a bit  

Custard likee a bit eggy and your sponge  could probably be a bit lighter the whole   thing is sticky and sweet as a dessert  should be I just think it could be a   little bit more refined okay an instant  hit of cozy vanilla is lovely with the  

Most wine sweetness of those cherries the  sponge is a little too thick it is a little   too sweet and I think that’s because  you’ve piped too much morang on there okay what a dessert three fiddly things  and none of them were perfect but it was  

Good fun making them but again it’s not a  prize winning P for [Music] me we have to   make a decision cuz one of you is going to be  leaving the competition we’re going to ask ask  

You to step outside and we’ll call you back in  as soon as we made our decision thanks very much [Music] indeed oh man that was crazy we got some good Cooks in here Mr Wallace  we had some great food and a couple of not so good

Jimmy that chicken K was yeah perfect Jimmy cooked   the perfect dish Y and no  one was more surprised than Jimmy since Kua was just a bit untiy but its  flavors were really really good it was spicy   and it didn’t dry out which isn’t easy when  you’re cooking with mint like that you can’t  

Complain about Louise’s chicken curry the chicken  was still moist didn’t dry out at all the rice   was cooked well uh for me it was just about  presentation Alexis had a decent round he had   good flavors in that bowl of fish stew the only  complaint with Alexis is I’d like he saw sticker  

Clearly We Believe Jimmy Sid Louise and Alexis  have done enough to keep themselves safe and the   two who are at risk now are Richard and odley  odley had a bit of a rough one I got to say Mr   Wallace ‘s frustrated me today because he did  absolutely everything to the letter perfectly  

Until the point where he had to cook the ravioli  and some were ripped and others weren’t sealed   which meant the water came flooding in Richard  had a technically challenging dessert to do a   bited Alaska is a really difficult thing to  get right he managed to get one out that’s  

For sure but you know was that a proper bited  to Alaska it’s always nerve-wracking waiting   for the result but this one’s particularly  nerve-wracking because I think I’m in the   relegation zone so uh yeah that is nerve-wracking  hopefully it’s good enough but it’s definitely  

Borderline because of the you know if they’re  looking for Perfection that wasn’t Perfection So it’s extremely difficult to take  a recipe and get it absolutely right   the first time you do it although I have  to say a few of you came pretty [Music] close for us this decision has been a real tough one the person leaving [Music] us is orderly thank

You cheers odly thanks mate so [Music] much I’m happy with the way I’ve  cooked and I think there’s a there’s a chef   in everybody I’ve been on a great culinary  journey and uh it’s going to continue and  

So you know look out for me I’m going to be  cooking in the kitchen near you real soon Well done very very very well done I thought that  was a great test you did very well all five of you   I felt like I was being led out to execution by  firing squad but I somehow managed to dodge the  

Bullet this time and then there were five I can’t  believe it I’m thrilled to be through thrilled I’m   really happy I mean today was a little bit touch  and go but um no I’m I’m will chaffed I can’t  

Believe it today was tough I know they’re all  really really excellent so yeah everybody’s got   to be on the game you just got to not mess up not  only not mess up but also be slightly brilliant as  

Well I don’t know if I can keep the momentum going  but it’s sure been an amazing life experience and   the best best time is when I go home at night  and I get to call my little family and it’s  

Just to see their reaction to to what I’m going  through it’s quite thrilling as a dad you [Music] know it’s early morning and the five  celebrities have arrived at the Royal   Hospital in Chelsea founded by King  Charles II in 1682 the hospital was  

Established to offer refuge and shelter  for army veterans known as the Chelsea   pensioners they have become the iconic  image for the veteran community in the UK welcome to the Royal Hospital Chelsea home  to the famous Chelsea pensioners as you’re  

Probably aware this year sees the 90th birthday  of her majesty Queen Elizabeth II our longest   reigning monarch ever and you today are going  to make a celebratory dinner for people that   have spent their entire lives serving Her  Majesty the Chelsea pensioners themselves  

It’s a Grand Occasion It’s a grand setting we  expect a grand dinner from you today you will   cook a five course dinner alongside Michelin St  Nigel howth uh ladies and gentlemen do us [Music] proud I’m just really thrilled to be here I mean  who doesn’t love a Chelsea pensioner to have an  

Opportunity to cook to celebrate the Queen’s  90th birthday for Chelsea pensioner well that   really is the cherry on the cake I’m so looking  forward to learning from a Micheline star Chef   this is this is what I did the competition for  to have the honor to cook for these remarkable  

People and of course in in tribute and honor  to her majesty that is like a lot of pressure   hello hello running the kitchen today is one  of Britain’s leading chefs Nigel howth Chef   patron of the Michelin star North North Manor in  Lancashire okay one Ang One S away I’ve been at  

North Court for 30 years now and we’ve had a  Michelin star for 20 years the standards are   very very high I’m an incredibly demanding person  I wanted to do dishes that would be fitting for   the Queen’s 9th birthday celebration I don’t  want the food to feel complicated I want it  

To feel natural but with Precision so they  have a real Challenge and that’s what it’s [Music] about hi welcome everybody hello we’ve got  the challenge today of cooking a five course meal  

Each one of you are going to take a course so  are you ready to go y okay let’s go for it then [Music] thank the celebrities have  just three and a half half hours to   master the special menu that Nigel  has created for tonight’s important

Occasion hi Jimmy you’re in charge of  the starter so you’ve got blaner cheese   sule with a beetroot relish and a milk fo  so we’re going to make a rue and then a bashal the reason I picked a sulet is I think  it’s just a Sumptuous thing to start with not  

Too heavy but that’s got character and  quality about it and technically we’ve   got to make a root or classic cooking and  then we’ve got to lighten that R by ating a merang when you’re doing this the  the key thing to make sure is that  

You don’t overwork everything so what happens  if you do overwork you end up with a flat sou yikes the Sou flazer twice baked the  first time for 12 minutes after it’s   been baked for a second time it’s served with  pickled yellow beads and a quenel of beetroot  

Relish wow that that’s some serious  spoon work you want it to be just like that wow that’s so Pro that’s cool Jimmy have  any questions yes is there a taxi around I’ve   never made anything like this in my life it’s  amazing and he makes everything looks so easy  

We’ll see how we do yeah Richard Chef here  we are we’re going to do Native Lobster with   a champagne orange and Basel sauce lovely  so we’re going to take the cloths off first   this Lobster dish is a beautiful Lobster dish  we we very fortunate in the UK that we’ve got  

These beautiful Waters that have some fantastic  Seafood the blue lobster is the best lobster you   can buy the tail just get it in your hands  and right so once removed from the shell the   lobster claws are coated in tempora batter  and deep fried next bit is to make the sauce

The sauce is a rich Emulsion of orange  juice white wine butter basil Lobster and champagne do you like it I’ve put  some salt in it I was hoping you’d   say that so A couple of sprinkles  of salt there this is where great  

Chefs Define themselves on the plate  this is where it matters okay [Music] looks [Music] delicious that is the sort of  food of the Gods just follow the recipe set   things out in a logical way and um take  my beater blocker and I’ll be fine Sid is  

In charge of the chicken course Chicken consum  with Plums brown rice bacon crisp chicken skin   and a chicken mousse so you’ve got to clarify  a chicken stock by making a conser it every 3  

Or 4 minutes just give it a stir like this and  you need to leave that on the stove for about   2 hours it so takes on all that flavor the other  main component of the dish is the chicken mousse  

But they’ve got a born out a chicken wing which is  quite challenging they got to Mega Chicken mousse   which is even more challenging tight that into  our chicken wing and then steam that for about 10 minutes so you can see we’ve got a clear soup

There and then we’ve got to finish off  with our Tagan Plum and the chicken [Music] skin best of Lu Sid thank you I’m fun here we go I’m really excited to  make something like this I’m going to   smash it yeah this Chelsea pens are going to love

It Alexis we’ve got the main course for you  okay new season lamp wrapped in butter puff   paste with our spinach and mushroom stuffing and  then we’re serving it with Scorch leaks and then  

We’re going to make a Meda sauce we’ve got our  line of Lum spoon on some of the St stuff in our   dish is built in layers and then we’ve got our  piece of ham here it’s challenging it’s about  

Getting the Precision and then timing things  and executing it so you get Perfection I know   the queen loves lamb I’ve cooked lamb for her  before so I think we’re on to a winner with this we don’t want the lamb to be medium rare  okay we’re serving the Chelsea pensioners we  

Want it pink I think what I want to do cuz  you know me I’m a panicker I want to get started Alexis’s first task is to prep the  mushrooms for his stuffing this is by far   the most technical dish I’ve ever cooked in  my entire life I’ve always been scared of  

Pastry if I’m honest excited excited but I’m  keeping it all inside I’m trying not to panic basically finally it’s Louise who’s responsible  ible for dessert summerberry fruit pudding with   lemon cream we’re going to do like a Swiss  roll first of all we’ve made a paint out of  

Black currants we’re going to paint the bread  we pop our Maser fruit into the bread and then   with the use of the clingin we roll it into  what in effect is a little Swiss roll bring   our pudding tuck it can you see how I’m  tucking it in there yep right and roll  

It over once you’ve rolled it over yes keep  rolling keep rolling okay keep rolling yep   right okay you see you you’ve already made  that look amazing and you need to get those   done Louise as quick as you possibly can cuz  they got to set up you’ve got four elements  

Really sumber fruit pudding your lemon cream  and pop it just like that and it’s very very   delicate you’ve got your fruit garnish and  then you’ve got your fruit soup if you will it’s just beautiful it’s absolutely  beautiful to bring all that together is   really challenging really challenging  it’s totally delicious and rather

[Music] intimidating today some 300  resident pensioners live at the Royal   Chelsea Hospital proudly honoring  mil tradition in their famous Red Coats parade parade sh [Music] front with service now just 2 hours  away the kitchen is in full swing but Jimmy   who will be first to serve is feeling the  pressure there’s so many little processes   I’ve got to make the r I’ve got to fluff  the sule and the egg whites and all the  

Stuff you know you think a sule is not that big  a deal wow there’s a lot that goes into it you know over on the lobster dish Richard is also  finding the level of detail required a step up   I’m not cleaning mushrooms individually I’m  giving them a spa it’s that complicated so  

They’ll probably need a massage in a minute too  their shant you see they absolutely delicious but   they do give shelter to bits of grit and bugs  and stuff so you need to be careful so they’re fiddly on the chicken course SIDS  carefully removing the skin from  

The breasts before he crisps them up in the oven Sid yes ever ever cooked a chicken like  this before never what’s your main herdle   do you think getting my chicken skin  crispy I need to sort of get some of  

This uh senu and the fat off the skin  are you feeling the pressure on this one   yeah there’s a lot to do yeah yeah but  you’re an instinctive cook you’re used   to freestyling a bit aren’t you I am you  can’t freestyle here no no impossible no impossible [Music]

With an hour and a half until service Alexis   is now making a start on the  all important madira and lamb Source right keep that pan stable you don’t  need to do much you need see it’s not sticking  

Okay cooking is a very patient thing I’m always  kind of like you got to be doing something one   of the things that’s hard when you’re teaching  people to go leave the panel cuz you know the   Galloping goury would be tossing the pan and  we’re doing all this you never do that okay  

Because you’re taking the heat away from the  pant while his Source reduces Alexis needs to   get on with his spinach and mushroom stuffing  at the moment I feel as if I’ve done quite a   lot but I haven’t even scratched the surface  because there’s just so much to do so much to

Do I think the find challenge him you see once you  start bringing technical sides of cooking into the   equation your time evaporates you start working  and it just disappears okay so that’s going to   go in there sprinkle with cter sugar and squeeze  of lemon juice 75 G of costed sugar that looks

Good Lise have you ever made a summer pudding  I have made summer pudding but like in my far   distant memory and it certainly didn’t look  like this what’s the most trickiest bit you   got to get everything right like the topping  of bread it is superly important it’s got to  

Look exactly right which I don’t think it does  at the moment how much does it matter that you   get it absolutely right it matters 100% so  my my brother my father and my grandfather   were all in the Irish guards so I come from a  military family I absolutely have huge amount  

Of respect for everybody who’s here and it’s an  absolute Delight to be serving them it really is [Music] with just over an hour before  the first course is due the guests are arriving among them are ex sander sergeant  major Ray Huggins I served 35 years in the  

Grander guards first time I prayed in front  of the queen was 1947 the only problem with   being retired of course is you never get a day  off 91-year-old Fred Richardson witnessed the   Queen’s coronation firsthand on this particular  photo one can see more of the coach and just  

About see the Queen’s head the five course meal  tonight that would be a highlight I hope it   will be a day to remember for all the right  reasons what the right reasons are I don’t know Health everybody everybody come on never   above you never below you  always by your side cheers

Cheers back in the kitchen Jimmy  has his beetroot garnish ready to go but with service fast approaching  he’s behind with his suls suls done   no sir yeah I’m done the sou I haven’t  done the sou I just made the mix now I  

Was going to go blend this Jimmy think  you need to get your sou done and in   the oven okay 10 minutes you got need to  get them in the oven yes sir yes s thank

You I’m in a bit of trouble I kind of jumped  ahead you know like an idiot I didn’t even make   this stupid soup lace base you know what I mean so  I’m like I’m scrambling now I still have time to  

Do it but I got to hurry fast you know cuz it’s  double baked so I haven’t even single baked it yet Richard meanwhile needs to  remove all the flesh from his   cooked lobsters and he’s enlisted some help from

Chef this is what we call divine intervention  I just needed a bit of a refresher to be fair   John he’s got all his lobster tails out he’s  getting his clawes out I’m just helping him   with the knuckles which are really tricky  and but have you ever eaten anything like  

This before yeah I have I love Lobster I  have a parishioner Mrs Bailey who makes   a fantastic Lobster Thermidor oldfashioned  perhaps but delicious there can’t be many   vickas that have got a parisher that makes them  lobs of thermor will do his Parish next Sunday I

Think Sid’s next task is to get his  P ready for his consum the pad is a   combination of minced vegetables and  chicken which will clarify the chicken stock he also needs to prep his chicken wings  before he stuffs them with his moose time just  

Flies time flies normally when you’re having  fun but we’re under a bit of pressure here I   think I’m a little bit behind actually they  need to be in within the next 5 minutes over on dessert Louise is beginning to  construct her summer fruit puddings go for some

Rolling okay roll R Roll It Roll It Roll It  Roll It Roll it yeah okay yeah roll it roll   it roll it roll it okay you’re right there  now y they’re looking good they’re looking good it all rests on whether or not those  little summer puddings come out of that  

Cling film okay and if it isn’t I’m in big  trouble Alexis is now dealing with the most   technical element of his dish assembling  the lamb Wellington the pastry needs to   be carefully rolled and cut to give it its  distinctive lce appearance before it’s molded  

Around the lamb but he’s forgotten a vital  component have you wrapped that in the Palmer ham right okay disaster stations well I forgot to put the baham  on my world just collapsed these things   are sent to try us it just means  that my rolled pastry I’m going  

To have to do another one trouble is  I haven’t even started on the leaks Alexis what I don’t want you to do now  is panic just keep calm let’s get two   pieces of Pi rolled out then we’ll ltis them  come on Alexis you got to do this now you’ve  

Got about 10 to 12 minutes now to get these  done Alexis made a simple mistake he forgot   to put the Palam on he’s not in the best  place but I’m just trying to keep him C   because we’re not going to have a main  course otherwise that’s it we’re there

There’s just 20 minutes before the first course is due this is tough W this is so much pressure  oh [Music] buddy Jimmy souer don’t just gone   in the oven for the first time they’re twice  cooked Sul they got to cook once and then they  

Got to cook again we are in big big trouble right  now we’ve got eight Chelsea pensioners over there   dressed in full regalia about to celebrate  the Queen’s birthday and there ain’t no food lady and gentlemen would you  please be up standing for the loyal

Toast the toast is her majesty the Queen the queen queen with the dinner guest seated the  pressure continues to mount for Jimmy   out hot hot hot he must Now quickly prep  his sule for the second baking you need  

To get your sauce into the bottom of your  mold Jia and a little bit of that sauce in   the bottom of your mold cheese in and then  put your soues back in the mold now okay  

So 5 minutes yeah yes sir 5 minutes we’re on  our way J look good yeah feel delicate that’s   what he should do the suets need to be baked a  second time in the finishing kitchen which is   on the other side of the courtyard I think  it’s going to make those suets fall apart

Wow we’re going to start off tonight with  Lancaster cheese sule beetroot relish and   milk foam now that sounds good sounds good  sounds absolutely yeah now we get soup in   the great hle we don’t get Lanas and cheese  soup fls do we you got five minutes okay I’m  

Double baking them in come let’s go how  long until they finish double baking I   have it in for8 but I can pull it out  early I think you’re doing well Jimmy   is it all right buddy you’re doing well  you’re doing well you’re doing well John  

I think they’re done buddy they gone then  let’s go they’re Bo boiling o look at those buddy who oh Jimmy good job beautiful Budd yeah  get out of there done it Jim buddy this was scary Jimmy you’re looking good quickly  quick let’s go Jimmy you haven’t had a  

Hit like this since 1976 you  got that right service hello ladies mate that is beautiful they look all right  thanks buddy Lord on you me that was so [Music] stressful I’m elated that it turned out as well  as it did I don’t think it was quite as Posh as  

The chef’s but it was [Music] close Jimmy  has made a twice baked Lancer cheese sule   with pickled yellow beetroot and a beetroot  relish well I like the plates and also it   looks very advertizing I wonder how they get  it all so uniform you eat with your eyes don’t  

You that must be you look at that you think  I want to try that oh yes yeah I think that’s beautiful whoever’s made this Soule has done  a fantastic job I think it’s a nice taste of   the cheese and the beeto compliments  it it’s not overpowered very soft and  

Subtle it’s the first time I’ve had a  dish like this and it’s lovely I think   Jimmy’s done really well the sule and  the beatroot and the relish is really [Music] tasty I’m so relieved I’m  ready to go hit the pillow at home  

But I’m really glad it turned out you  know I really doubted myself and and I   shouldn’t have because it worked you know  Richard’s Lobster dish will be served next   we’re getting there 1 2 3 4 5 6 7 8 one  more here we go slightly hysterical it’s  

Like a be in 1991 the end of the summer and  I’m in Amnesia and it’s all gone a bit peep Tong come on come on come on thank  you thanks Chef yeah best the lot Richard I’m feeling very good indeed  I’m very pleased with this so far  

And I’m confident that there will be  Lobster at the Chelsea Royal hospital tonight native lobster salad champagne  and basil sauce it’ll be my first Toast   of lobster 19 you’ve never had lobster no  what a sheltered [Music] light Richard’s  

Final task is to cook his lobster claws  in a light tempura batter for the tempura   how many at a time as many as you want  just keep shaking that [Music] basket   once you’ve done that yes sure yeah  you start getting your garnish on yes

Sir it’s looking good so far Rich we just got to  push it for the last push as we say [Music] yeah   that is a beautiful Kaleidoscope of natural  colors mate [Music] beautiful you’re there   mate you are there service please mate  well done beautiful did you like it I  

Love it thank you I think your Parish would  agree that may be the best service you’ve [Music] done Richard is serving a steamed  salad of lobster with a crispy tempora   Lobster claw orange segments chives  snow peas and an orange and champagne   sauce I think the presentation is  excellent very very appetizing very

Colorful The Lobster at my opinion it was bit on  the watery side and very tough and the champagne   s I don’t think with enough of it to feel the  benefit I’m a little bit disappointed super to  

Look out the bits some pieces but I’m afraid  my Lobster was a bit chewy I I’m surprised cuz   it’s normally very easy to eat well I’m sorry  to disagree with you chap I thought it was   absolutely lovely Lobster is a a slightly chewy  meat anyway but I thought it was beautiful oh I  

Found this the sauce extremely lovely to me  tasting lobster for the first time it was a   unique taste I found it quite nice sometimes  the dishes are so well presented but it seems   a shame to disturb them to eat them um so I I  did enjoy the lobster that’s not an easy blend  

To match is it Lobster orange and champagne  I think he’s very skillfully Richard pulled   that off all in all a pretty good [Music]  job well it was honor upon honor today so   great to cook for Chelsea pensioner so  great to cook for Mitchell in starred  

Chef Nigel who was so patient as I dragged  his reputation through uh a bowl of tempura batter up next is Sid with his  chicken course looking good looking good [Applause] need a four-wheel drive [Music] out chicken broth dried plums brown rice bacon and   taragon O that sounds good  bacon and taragon sounds

Gorgeous chicken skin next  yep a FY part from the usual   presentation there s yeah it don’t  look too bad does it it’s [Music] great Sid can these go off yes  service please come on we go we go you happy yeah I’m very  happy yeah thank you really well though M that’s

Lovely Sid has made slow cooked chicken wings  stuffed with chicken mousse and served with   rice and bacon crispy chicken skin plums  fried taragan and finished with a chicken consum I was expecting a bowl of  soup but I do think it looks rather   appetizing interesting I think  I can say that all interesting

Different no I thought the um broth was very  nice it was just the skin around the chicken   that didn’t appeal to me initially I thought  the rice was a little bit undercooked but as  

The broth mixed with it it just set it off nicely  I thought the plums to me dominated it with super   tasty gorgeous but as I said earlier interesting  interesting I have enjoyed it and if there was  

A chance of seconds I would have a go show your  plate show your plate huge amount of work really   hard to execute this dish properly and Sid got  presentation right it’s a beautiful plate from  

Sid and I love the chicken with the Moose inside  no doubt about that and also the quality of the   cons that he’s made there full of strength I  don’t think Sid has cooked that Rice enough today was a great experience it was great  to learn quite a few new skills today and  

Work with a Michelin star Chef he  was happy so yeah it was really satisfying Alexis has finally remade his lamb  Wellington but it’s now a Race Against Time   the leaks are left to do the Lamb’s going to cook  across the road I am actually burning myself quite  

A lot oh this isn’t going well is it I’ll tell you  what I’m paranoid about I cannot afford a mistake   right now because if I if these get burn we can’t  start again if anything goes wrong now that’s It [Music] the meat probe needs to go into  48 I wish you a merry Christmas   too mate but why is it playing We Wish You a Merry Christmas slimy [Music] surreal now this  is the new season lamb butter puff pastry  

Wrapped mushrooms which I’m not kid keen  on and spinach which I like and Scorch   leaks and madira sauce sounds very nice  makes a change from pie mash and liquor   I happen to know that the Queen’s favorite  main course is lamb only because I’ve been  

On duty at previous events I think she would  love that how do you think they look I think   they look great chef stoning Chef well done  they look great I’m really happy with those   Chef yeah brilliant okay yeah Merry Christmas  chef and a Merry Christmas to you [Music]

[Music] Chef happy yes sir beautiful okay   beautiful that is a work of art  sh come on Alex service thank you Alexis well done you look shattered you  dug deep but you’ve done fantastic that   is very very good Chef should  be proud well done thank you

Chef that was the hardest thing I’ve ever had to do Alexis’s main is new season lamb  Wellington with a mushroom duck cell   stuffing served with scorched leaks  and a lam and madira reduction I think   presentation is excellent leaks are  my favorite dish it smells absolutely

Delicious this is gorgeous absolutely  gorgeous I’ve been Miss Missing things   all my life that is beautiful all  my life I I’ve avoided pink meat   but that is delicious I think this could  convert me into rarer meat the pastry and  

The acou were absolutely fantastic I must  admit grudgingly I enjoyed it I tell you   what that dish couldn’t be better looking  if it shaved its head and stuck glasses on that mate is a Triumph I was close to tears at one point when I’m  had my disaster but this is you know semi-finals  

Of Master Chef there’s no surprise there but I’ve  taken Confidence from today I’m looking forward to   getting back in the studio and fight for a place  in the final cuz I I really want to get to the  

Final M back in the Main Kitchen Louise is busy  finishing off her lemon cream I’m sort of doing   multitasking here because I’m really running out  of time so I’m putting the zest in while I bring  

It up to heat which is probably not not the best  way of doing it but come on I’m going to get it done it’s now the Moment of Truth  for her summer puddings and here   we are they have actually amazingly  I think they’ve set 2 4 6 [Music]

7 good evening our last here we [Music] go you  brought some more pant with you have you no should   I do a runner and go get more you get Runner  and brush you time me yeah yeah see you [Music]

SEC summer fruits pudding lemon cream lemon  cream that sounds good my mom used to make a   belt in summer fruits but with a stale bread  that was left over and soak it all up with a   fruit juice beautiful it’s like the egged spoon  [Music] race okay Louise paint paint [Music]

Go let’s go quick as you can [Music] then that’s lovely service please great job great job  well done Louise uh you’ve even icing sugar in   my hand so well done give us a big kiss sorry  about that oh thank you so much for looking  

After me I’ve really enjoyed you really  really well and I’m sure they will taste wonderful Louise’s dessert is a summer fruit pudding  with lemon cream that looks absolutely   gorgeous I’m sure it tastes just as  just as good yeah really nice I must  

Admit I’ve always seen summer pudding  as a sort of pudding yes well that’s super that lemon cream was oh gorgeous yeah I’ve  only got one problem every time I picked that   spoon up my my mouth opened it was absolutely  gorgeous well I couldn’t eat any of mine it’s  

Nice because the subtle flavors came through  especially the fruit and I thought the lemon   cream was the die for really great looked very  good it tastes even better and it was just right   for end in the meal yeah that’s delicious that’s  brilliantly clever well done Louise well done

Louise today’s challenge was very challenging jef  was pleased at the end it didn’t look 100% like   his but it was pretty close I’m really pleased  and he was really nice to me so I’m [Music] [Applause] delighted ladies and gentlemen on behalf of  the Chelsea pensioners may I thank you for  

A magnificent meal tonight thank you  very much [Applause] indeed our five   celebs have really stepped up to the  mark they’ve taken Nigel’s food and I   think they’ve done a great job all five of  them I mean there was a few timing issues  

There was a few wobbles here and in there  but I think our five celebs have done us proud they did fine fine dining today I hope  they’re inspired by that because that was good   work great work now they’re going to take  all those new skills back to the MF kitchen  

Because they’re going to cook their own food  and at the end of that we’ll have our final fall [Music] the celebrities now have just one more challenge  to prove their worthy of a place in finals week  

I would love to get through to the final week  I never thought that I’d even be saying that   because I thought I’d be out by now I’m enjoying  every day now cooking like it’s my last cuz it  

Might be I’m in that usual state my head just was  so much going on I want to get in the studio get   cooking it would be lovely to go further I’d love  to be in the final to fall at the last fence would  

Be really ging I’m feeling confident it’s all  in my hands now so you know only I can mess it [Music] up welcome back to another big challenge  in the last round you cooked a very special   dinner celebrating the birthday of her majesty  the queen today we want you to prepare a dish  

That celebrates the life of somebody important  to you today we want from you something truly   special we want to see your heart and soul at  the end of this one of you will be leaving us 1 hour and 20 minutes let’s [Music]

C when somebody really cares about a dish you can  taste it that’s the best food we know [Music] it   you’re all right Richard very very studious look  on your face what is it you’re making today I’m   making queen of puddings great oh yeah great  classic British pudding oh and describe the  

Queen of pudding for me baked Custard with some  jam on top of that and then a crown of Morag and   I’m going to do that with some clotted cream  ice cream why the queen of puddings it was my  

Father’s favorite pudding my father was a great  foodie he was only allowed it on his birthday   because it’s a bit of a faf to make it’ start  with fried lamb sprains in butter with white   pepper only once a year and for pudding you’d  have queen of pudding so that’s why I’m going  

To try and make this uh in memory of my father  did you ever cook with your father my father   was the worst cook in the world he only well  they had one row in their married life and my  

Mother stormed out and went to a restaurant  my father had to cook her supper he burnt peas oh it’s going all the side don’t worry it’s  most of it’s going in I think I need to show John  

And Greg first that I can make a decent pudding  and second that I can do it without looking like   a bomb’s gone off what we’ve got from Richard is  an extraordinary pudding made from baked custard   which is thickened with bread classically he’s  then making his own jam with fresh berries so  

They’ve got to come up to the right temperature so  they’re lovely and sticky and they don’t burn and   he’s making morang to go across the top this  is one of those really complicated desserts   get it right it can be truly delicious 20  minutes gone you’ve got an hour [Music]

Left today I am doing something risky I am cooking  a p everything’s got to be cooked perfectly and   there’s quite a lot of things being cooked in  it including chicken muscles prws of course   when they put their spoon in it and they taste  that Rice it’s got to be absolutely cooked to

Perfection Louise how you feeling I’m excited  about it today because I just love pya it’s my   favorite dish in the whole wide world because  when I was little my grandparents used to live   in Spain and and every summer we go out  for two weeks holiday and it really look  

Forward to going to a restaurant and eating an  enormous p and I remember it’s really really   happy times and still every time I see a  paa on the menu I have to order it it’s   just it’s like party food it looks like  a party doesn’t it this P of yours is it  

Smart enough is it sexy enough to get you  through sexy I don’t know but celebration yes I love a really good player the  most important thing for Louise is the   rice if there’s not enough liquid then the rice  doesn’t cook if there’s too much liquid it goes Soggy the dish I’m cooking today is fish and chips  my mom was never a great cook and she passed away   when I was very young without foul every Friday we  had fish and chips it was a big part of growing up  

And it reminds me of my early days comfortable  Sid stressed which one are you no I’m excited   very comfortable all good what makes a great fish  and chips you know it has to be good batter I’m  

Using a local beer from North London which is you  know 5 minutes from where I grew up I’m nervous   of asking you this what presentation of fish and  chips I know it’s not going to be easy but I want  

To make up two plates and then see what looks the  best are you yeah you’re going to give yourself   time to really have a think oh absolutely yeah you  really are comfortable yeah are you going to March  

Through to to a place in the final four I hope so  I’ve come this far so I’d be very disappointed to leave I love fish and chips everybody loves  fish and chips for me it’s about the crispy   bits the chips have to be crispy on  the outside and fluffy on the inside  

The batter has to be crispy but inside  that batter there has to be a piece of   fish which is cooked so it falls apart at the  seam you guys are halfway 40 minutes left 4 4 [Music] minutes Alexis what’s your dish youa  I will what’s youa youa is dilled meatballs  

Served in an egg and lemon thick sauce with  fresh peas that’s a very very Greek spring   dish in whose honor is this dish being made in  my grandmother’s honor I was living in London   for a while and I was feeling so homesick for  some Greek food and I called her up and she  

Talked me through cooking this dish on the  phone from Athens and when I put it together   sat down and let it it just reminded me of home  and comfort and just I loved it what’s bothering  

The most I’m guessing this sauce with the egg the  sauce splitting is is a massive problem you know   I think in the last 10 times I’ve cooked the  dish I’ve split the sauce about four oh once   it’s split that’s it speaking of splitting  I’m out of here Alexis good luck mate thank

You my slight worry is it’s not fancy  meatballs in a sauce is not very pretty   that’s pretty bad but when it works it’s  a treat the meatballs I’m fascinated by   because minced meat would raw rice and then  the raw rice Cooks within the meatball and  

Soaks up all the flavor of the meat  very clever I’ve never eaten anything   like it I’m fascinated you have 30 minutes left  please ladies and gentlemen 30 minutes [Music] left today I’m going to have fun because I know  what I’m doing I hope it turns out to their liking  

But I’m going to do this one for me because this  one is in celebration of my life and I’ve been so blessed what are you making for us uh chicken pop pie  and this came from actually it’s all about my  

Family and Andy Williams was family to us as  well but he was the guy that got us started   and his comfort food was Andy Williams Moon  River chicken pot pie and so every Christmas   we make this chicken pot pie but he gave us  so many opportunities I started performing  

When I was three on his show we toured the world  together so this has a lot of love and a lot of   history and it’s something I like I never knew  that yeah I love Andy oh he was the best what  

Is a pot pie it’s a bit of uh pastry crust  on the top but it has chicken and it it’s   a yummy creamy sauce it’s just a a warm and  fuzzy feeling when you eat it you know is it  

Smart enough Jimmy are you doing enough work I  don’t know if it’s smart enough but if if this   competition is about the heart this is my heart  this is where I came from and this is what I love the chicken’s got to be really  really moist the pastry has to  

Puff up and be crispy on top and the  sauce can’t be too thick it can’t be   too thin otherwise it’s going to  be this sloppy mess inside a pie Bowl 11 minutes to go just 11 Minutes guys you have two minutes two  minutes [Music] you’re done stop thank you oh it looks really good it looks good yeah Louise why don’t you in  your P hour come and join us inspired by holidays spent with  her grandparents in Spain Louise   has cooked Pella with chicken musles prawns and

Squid I absolutely adore that rust almost  going to orange color I I just love it your fish and your chicken is cooked really  nicely and and your rice is also cooked very   nicely I love the sweet flavors of the peas  and the peppers you got in there however I  

Think you’ve been a little heavy-handed with  that pepper okay no doubt about it it’s got   a bit of spice in it that’s for sure it’s  a bit warm and it makes your mouth tingle   a little bit but what I really like about it  is the saltiness coming from the praw with the  

Smokiness of the saffron and the lovely  bits of seafood all your rice is cooked   beautifully and I love the sweet peas running  all the way through it yeah undoubtedly there   a bit of spice in there but I like it I’m  really pleased with the way it’s gone today  

I generally could have left pepper out it packs  a punch in maybe not a Spanish way but it really Does in honor of Andy Williams Jimmy has cooked a  Moon River chicken pop pie with green beans I like   your little pastry top and cheese and you like  the little moon in there for Moon River that’s

Right it’s delicious thank you it really is it’s  lovely a little tiny bits of chicken sweet peas   bits of carrot the sauce has got a load of black  pepper in it and the pastry across the Top’s   cooked really really well Jimmy it’s a tasty  tasty thing thank you there’s the Dilemma it  

Doesn’t showcase an enormous amount of cookery  skill sure but it’s a delicious tasting pie Jim   Andy Williams would have been pleased I hope  so I know it kind of looks pretty simple and  

Plain but it tasted great and it was spot on for  a dish that takes me back to my childhood and my   great memories growing up and so I stick by it  and if I get kicked out over that then I did my

Best Alexis is paying tribute to his  grandmother with a traditional Greek   dish youa likea meat and rice balls in an egg  and lemon sauce with flatbread I think it looks   fantastic thank you it’s all sparkly bits  your plates all shiny we’ve got presentation

Alexis what I really love is that s sherbet  of lemon and creaminess of egg sauce amongst   that Spike of Dill the meatballs are soft but  fragrant and still moist with that rice inside yum yeah I listen I can appreciate the cooking  in it and I appreciate the skill I’m not mad  

About the combination of egg lemon dill and  meatballs little too rich little too sharp   for [Music] me it was a bit of a mixed  bag I’m afraid it was exactly what I set   out to make it just so happened that it’s  not up Greg Street so I guess I’m in the Balance and uh just a little you just  sprayed M vinegar yeah just to give   it that little fish and chip shop smell  Sid has cooked fish and chips in memory   of his mother C in beer batter with  triple cooked chips P puree and a TARTA

Sauce Sid I’ve got to applaud you for having a  got presentation well done looks very appealing right a crispy batter with a soft flaky fish  underneath everybody loves a good chip and   you’ve done a good chip here you’ve added  to that the sweetness of a pea puree and a  

Zingit tada sauce your textures and flavors  are in my opinion solid thank you that’s a   decent plate of fishing chips thanks crispy  chips you made salty lovely fluffy on the   inside crispy batter you’ve made really well  seasoned with a lovely soft Cod just flaking  

Apart I I think you’ve done a good job  think you’ve done a really good job and   I love that thanks yeah I’ve got some really  good comments I feel that I’d sort of done  

The best that I could in the time I had um so  hopefully that’s enough to take me to the final [Music] week last up is Richard he’s made  his father’s favorite queen of puddings   baked custard fresh mixed berry jam with merang  and a clotted cream ice cream I think you need  

To shape this mering a little better it  looks like it’s sploded and we’ve got the   sauce dripping down you know it’s worth  tidying it and cleaning it a little bit yeah your clutter cream ice cream is lovely  and creamy and really really rich and that  

Lovely baked custard sitting underneath  I think that’s really really wonderful   the mering’s not quite cooked enough it’s a  bit sloppy and your fruit itself I feel that   should be sticky Jam rather than being  a compt okay flavors absolutely superb  

I mean in in Dad’s onor yeah you you’ve  mastered that um textures I’m not quite   sure my rang a little bit firmer cast it a  little bit firmer would not stop me eating   the whole thing okay thank you Joel and Greg  were very nice about certain parts of it and  

Very kind of circumspect about other parts of it  I did try but I’m never going to be the Fab of desserts thank you very much I’ve enjoyed  tasting your food throughout the competition   and I’ve enjoyed tasting your food today can I  ask you now to take a break we we have to make  

A decision one of you is leaving the  competition off you go thank you very much my goodness me I don’t want to  just dive on here and it’s out of our hands what I’m really pleased about is the  sort of food they cooked they’re cooking  

Food they really love to eat and all of them  I think have done a pretty good job who are   your standout Cooks who demands a place in  the final four Louise I think to take a dish   like that with all the complex component parts  that actually is a tricky process that showed  

Quality cooking from Louise I really really  liked SIDS fishing chips and what I’m pleased   about is Sid’s realized that he’s got to have  a go at style he did a good job fish and chips  

And you and I both liked it yeah okay but SIDS  aren’t a place in the final four y so those two   Louise and Sid go straight through but the  other three we’ve both got question marks over Alexis divided us absolutely and the  division comes from lemon dill and meat I  

Really enjoyed it and what I really liked about  it was that it was quite a complex dish I think   Alexis has shown enough cookery skill even if his  grandmother’s Greek dish wasn’t to my liking I  

Think Alexis needs to go through this for me is  a decision between Jimmy and Richard as much as   we love the deliciousness of Jimmy’s pie does it  show a lot of skill do you criticize easy if it  

Ends up tasting delicious I don’t think you can’t  well I’m not sure I’m actually I’m still on the   fence on this one Richard did a classic pudding a  queen of puddings flavors of berry custard and ice  

Cream you can’t really go wrong but the merang  on top was a bit soggy just wasn’t set enough   I like the flavors wasn’t at all happy about  the texture of the mering or the texture of the custard big decision plac in finals week I  think both of these guys have got plenty to  

Offer who who’s the better cook I don’t know  if I’m going to go forward but I’ve done my   best and hopefully it’s good enough if  I go home I go home but I would love   to stay I’m really enjoying Master  Chef and another stage would just be

[Music] great I’ve really enjoyed  today and I think you’re Great Cooks however we simply can’t take five of you   through to the next round one of  you has got to leave the [Music] competition the person leaving [Music] us is Richard [Music] good luck

[Music] everyone disappointed actually I would  have love to have gone through but I can’t quibble   with the judge’s decision I think it was the right  decision I was outcooked today I do feel that I’ve   achieved something which is great and I’ve learned  an awful lot and I’ve and I’ve had a really good  

Time and met some lovely people and I’ve got  Jimmy osman’s phone number beat that [Music] congratulations you4 you are our finalist Oh  I thought for sure I was leaving for sure and   to be in the final for is awesome it’s so  cool it’s unbelievable it is unbelievable  

The finishing line is almost there I’m over  moment delighted surprised and daunted I’m   really happy I’m going to enjoy this moment  for now and then tomorrow wake up and think   I’ve got a cook again so uh full steam ahead  bring it [Music] on next time it’s the finals  

It’s time for business the remaining four cook  for some of the country’s leading restaurant   critics this is great this is really good  good I wouldn’t be surprised if he was a chef yeah what’s happened to you I’ve  got no cheffy on you mate only the best  

Three Cooks can go through to the  final all right what do you [Music] know [Music]