Seafood Pasta & Cheesecake Challenge | MasterChef UK Celebrity | S08 EP11

Watch the culinary chaos unfold in this episode of Celebrity MasterChef UK! Four celebrities, including Joe and Speech, tackle a daunting kitchen challenge. From crafting seafood pasta with clams and mussels to creating a delectable strawberry cheesecake, witness the highs and lows of their cooking journey. Will they conquer the pressure or crumble under the heat? Join us for a thrilling culinary adventure filled with laughter, nerves, and delicious surprises!

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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 celebrity Master Chef we’ve got 16 celebs   all hoping to show off their  cooking talent I am ready to rumble they proved themselves in  their own profession now let’s   see if they can cut it in the kitchen  my aim was to at least be a finalist  

That’s what I’m trying to get to I  would hate to go home today with a passion cooking doesn’t get tougher than [Music] this these four celebrities are  competing to become Master Chef Champion   my performance so far has been up and down  but I’m really determined today to to tight  

Of course I like to stay in longer I think it’s  a good kick at the backside even though we’ll   carry on cooking no more takeaways seven  weekends maybe I’m very much enjoying the   competition it’s a way of me saying you know  this is what I’m about when it comes to food  

I was brought up having to win so to go home  at the first hurdle I would um consider that a failure Joe’s back in the fight and we are now  going to send our four off to a professional  

Kitchen their first chance to understand what  it’s like on the other side of the restaurant Door today the celebrities are being sent  out in pairs to two London restaurants   feeling a mixture of nerves and  excitement when when I’m outside   my comfort zone the nerves can get on top  of me so I’m hoping to keep the nerves at

Bay yeah and the chef whites again hopefully  we’ll can can do the whites Justice today I   think my biggest fear is that the standard  is going to be high the fact people are   paying for the food that definitely makes it  a lot more scarier this is like jumping into  

Deep water you know missed the yesterday  and you know somebody with my experience   going into a top restaurant that is new  [Music] raing Les and Matthew are heading   to boale in Canary Warf a restaurant  renowned for its traditional Scottish cuisine they will be working under the  supervision of head chef Andy Rose 200  

Covers for lunch got absolutely loads to do today  so um we better get started yeah absolutely better absolutely comedian Les is in charge of the  roasted loin of wild venison served with garlic   snails morels mushroom puree and finished with  marinated Douglas fur and a venison gravy we’re  

Cooking the venison today in a water bath right  12 minutes then we finishing in the pan with all   the garnish okay use your timer or use the clock  over there okay all right yeah okay so that’s 12  

Minutes from now exactly probably 11 and 1 half  cuz you’ve been in there for okay got it okay now   the Venice in it today is with snails and Douglas  fur Douglas fur is this oh wow yeah all right  

Right and then we have some snails yeah okay okay  want it very hot pan you want it really Smoky okay   okay now the venison is cooked okay we’re going  to do about 30 seconds on each side okay so it’s  

Just starting to get some caramelization doesn’t  take long at all and just base it like I said   it’s cooked we don’t need to do anything else add  our morels and three of our snails just warming   these up we don’t want to overcook them snails be  all rubbery morel’s beautiful at the moment okay  

Yep fresh and chop parsley let’s plate up again  this is where we sort of slow down in a way yeah   we don’t want to rush the BL presentation okay  take our venison arrange it around the [Music] spinach and finish it with a little bit  of our Douglas F all right that’s how  

I expected from boys are expected from  you okay thanks my worry would be if I   got four venison at one time you know  makeing sure they’re all ready at the   time but it’s just not panicking when  it comes to the presentation isn’t it  

Exactly that exactly that now if you go  like that it’s going to be off center so okay put it in I try another plate yeah absolutely okay use your arm okay here we go  one [Music] more using the spoon to make that  

Okay all right yeah there’s a lot to get right  hopefully there’s not a lot that can go wrong   you know as long as I remember how long the Venice  has been in the bath keep watching the clock watch  

The timer and make sure my timing is all right  that’s all the ingredients that we separated for   you this morning y cricketer Matthew has been put  in charge of the organic lamb cutlets topped with   wild garlic mousse served with a potato gallette  and a classic reform sauce made with port and red  

Current jelly you don’t need too much heat here  otherwise it’ll explode we’re going to take two   of our cutlets and it’s wrapped in a little bit  of crepet to hold it all together now the Creet   will explode if we overheat this so all we’re  doing is really sealing it in okay little bit  

Of salt little bit of pepper you see that sort  of all melted together lovely it’s all we want   okay if these start going a little bit off color  or distaste we’ve got to start again so you know  

Every plate has to be Bob absolutely [Music]  8 minutes exactly have I got a stopwatch or   a timer You’ got a count and look at the clock  when you’re putting stuff in but if I plunk it  

On yeah and then write down 18 minutes so I  know when that goes to 18 I take it out then   write 26 and I and 26 if however whatever works  for you Matthew I mean at the end of the day I  

Would just look at that okay eight and three  all right yep so 8 minutes Lam is ready nice   3 minutes to rest it’s all about timing today  while the meat’s resting I can start plating   up and by the time I finished plating up  the meat’s rested 3 minutes we’ll we’ll  

Plate once the meat’s rested once the plate  so I I don’t play it up while the meat’s rest absolutely lovely warm  gallet trying to keep things Central let’s it okay lovely looks beautiful  so Matthew it’s reasonably straightforward  

But it is all about timing as you’ve seen  good luck thank you very much chef jobs are good it’s all about the timings as he  said and my wife knows that timing is   not my strong suit I’m very much a live by  the seat of my pants not being that organized  

Hence making notes hopefully something’s  going to sink in and I can um do the dis Justice across town speech and Joe have arrived  at Spice Market a restaurant inspired by the   street food of Southeast Asia in the heart of  London’s Chinatown good morning speech good  

Morning morning Joe how you doing welcome to  Spice Market my name is Peter L the executive   chef here I got very busy lunch service today 60  to 80 covers so a real challenge for the pair of  

You so let’s crack on okay follow me boxer  Joe’s dish is grilled ribey steak in a soy   marinade served with garlic and sesame wilted  bok choy and a coriander dressing so Joe have   you cooked steak before you have cooked steak  but not with these ingredients so and for 80  

People at the same time of course not okay all  different degrees medium rare well done they’re   all going to be coming through on your order  so you’re going to have a lot to think about   during service I do my best we’re going to be  brushing it constantly with this marinade okay  

Smells good now when we turn it over it’s  going to give us a beautiful cross bar Mark   okay soon as we’ve turned it over I want you  basting it again you can see there we’ve got   that beautiful bar Mark okay I don’t want to  see tram lines I want to see crisscross quite  

Confusing I want you to marinade each steak  twice on both sides okay yeah smells good I’m hungry I want them to rest for at least 2 to  3 minutes okay it makes it much more um tender  

For when the customer is going to eat it okay  good it’s a lot to take in you know obviously   it’s not just about getting the steak right it’s  also about making sure it’s presented well on the  

Plate you know and looking pretty if I’m cooking  at home even if something’s like really nice I   slap it on the plate and we just want a nice  little line of the bok choy I want you to cut  

The steak into slices put it onto the plate like  so I just want a nice line going straight down the middle the main bit that you could get wrong  is not cooking that steak properly you need  

To make sure that it’s cooked to the way the  guest wants it if they don’t like it they’ll   send it back so there’s a lot of pressure on you  for today okay rapper speech will be in charge   of the NAA Seafood laxa served with scollop  and Gulf Shrimp finished with a coconut foam  

So are you familiar with this type of Cuisine  I do like as noodle based soup but I’ve never   done this I don’t think I’ve eaten this particular  to the dish before we’re certainly starting with  

A complex one then if this is going to be your  first one so it’s going to be a real challenge   for you today okay so this is a hand CAU diver  scallop we’ve got all of these to prepare today  

You cries the shell open using the knife you’re  going to scrape down to reveal where the scul   up is okay and then we can open the scul up  and then just pull up and around and that is  

What I want ready for the laxa so you’ve got  20 of these to prepare I’m trusting you to do This again we’ve left a little bit of the skull  up on there okay we got a little bit of work to   do yeah okay be confident when you do it don’t  hesitate just up and around BS are Shaking All  

Or Nothing look at that yeah well done so the  fish we’ve got some halib we’ve got the divver   scallop that you prepared and a tiger porn okay  don’t shake the pan to start off with CU I want  

To get some caramelization on there while that  fish is cooking you’re going to be heating up   your laxa broth okay y noodles are going to go  into the boiling water then I want you to put  

That in the oven and then that’s going to cook for  about a minute pour over the Lexa okay then we’re   going to put in our fish our scallop our Hala and  our prawn like so okay we’ve got some mint some  

Thai Basil some coriander and then coconut foam  and then we’re just going to finish off like so   it looks great that’s exactly what I need you to  recreate for lunch service it’s going to be quite   straightforward when we do one but when it comes  to doing service and you’re hearing all of the  

Commotion that’s going on youve got three and then  you’ve got four it’s going to be all about your   coordination okay I’m starting to get a little bit  nervous now but I think if I stick to those rules  

And get the things right in in the right order  I’ll be all right nice that’s beautiful nice and sweet it’s midday an over at Canary Warf  for Les and Matthew it’s time for service   okay listen up two Venison and three  lamb three lamb Chef how long do you  

Both need please it’s just you two  guys 5 minutes chef Chef what about   you Matt um 5 minutes Chef brilliant  5 minutes everyone on the [Music] PA it’s crucial that Les’s Venison and Matthew’s   lamb dishes are ready at the same time  okay guys you got two minutes left yes  

Chef okay you gave me five okay I want  everything in the past just you [Music] two 1 minute L come on one minute yeah but mat’s  nearly here you did say five Matthew’s here   Les come on let’s go okay your first check  I’ve got nothing here not good enough come

On it’s going to be another 5 minutes  sorry come on Les this is all going to   be ruined sorry Chef quick quick quick quick quick come on Les we well behind now we’re going to  have to PL this table once again yeah and you  

Said 5 minutes to me I know sorry it’s now  10 we still not done okay come on let’s go   over here keep it nice and Central come on Le  you got to push it right now I’m coming all [Music] right that’s too  much sauce we have to replay

Okay okay go all right come on we got  to it’s really really slow yeah well   you could tell it hadn’t been done by  a chef however the the meat itself was   cooked absolutely perfectly it’s quite  tough It’s Just A Rush of it and then  

Trying to get the presentation so hard  look at me I’m sweating like a stuck pig over in Chinatown service  is about to start for speech and Joe okay boys and girls are we ready check  on one laxo one riby well done yes chef okay  

Let’s make sure we get these first ones right  if we get it wrong now it will get worse later   Joe today he’s going to have a lot of stakes  coming on at the same time he’s got to think   about all of those different cooking  degrees going to be key that he gets  

That right this is well done it’s going to  take a good 10 to 12 minutes okay okay yeah speech has got a lot of different components  going into her dish she’s got to be cooking three   different types of fish reheating the noodles  there’s a lot more going on there for her to think

About just be a little bit more delicate when  you take that fish out I don’t want to see it   break up on you okay nice color on the fish  beautiful presentation keep them like that   for the rest of the service you’re going  to do a great job okay yes sure it feels  

Good Chef said it looked good so uh I just  got to keep it like that it’s only the star   of service that she s really good signs in  the beginning so how long for your riby now  

I think about 2 minutes 2 minutes yeah new  order three riy medium yes Joe hello so yes yes get the marinade on that beef  first please yeah put loads on   those are on there no no Joe not on  the one that’s cooked the ones that  

Are on the stove oh s Joe let’s  make sure that bok choy is a nice line okay safe to go okay  service please okay riy well done 94 waiting for all together three  ribby and two lxa yeah yes Che okay good girl two at the same time

Huh great job speech is really good thank you   Chef I ordered the laxa very  rich flavor I enjoyed it very much come on man we’ve got butter melting on  the pass chopping boards all a mess how are   those three ribe eyes cooked are they  nearly done no I’m asking you how are  

They cooked do you remember medium medium  medium we need to move on these ribe eyes   please they’ve been on a little while  now customers are waiting okay ready to   go three Med Stakes happy with those Joe yes  do the L not a trick question yes happy okay

Service back at Canary Warf Les has more orders  than he can handle can you order one oyster 76   is away for venison can I have a time please can  I have a Time is this from start no um these are  

These four you’ve got in minutes this time LS 6  minutes no longer okay while Matthew continues to   impress yes chef Matthew the lamb is superb well  done really good thank you Chef the atmosphere’s   gone from nice calm banter friendly to frantic new  order one him on order yes chef let’s get one more

In all right Les listen we’re banging  it now I’ve got six coming up right   okay got two more in order Les is now  juggling eight orders of venison okay   Les 3 minutes left mate 3 minutes left okay  going to start plating soon come on come

On I think I need a hand Chef  okay Ben can you come and give   uh Le a hand please right can I  get a plate please new plate okay   okay right okay thank you sh okay all  right okay right right thank [Music]

You that’s a bit of a disaster yeah  yeah I know all right that was tough   it all came at once I was thinking oh  we’ll we’ll get out then we’ll have   another four 12 minutes later start two  L one venison away when Ready New [Music]

Order I want in six minutes one venison  two lamb right one venison all right   that’s going to be the last one of  the service yes chef chef 3 minutes by there you go Chef right good um Matthew yes  chef really good service today from you cheers  

Le we’re nearly there come on you got one plate  to do okay lit let’s make this one count come on   it’s much better mate much better much better much  better right let’s Source it we can send it come

On much better okay Le again all right but not  one plate made it today on time not one plate   all right go okay guys thanks very much service  is over thanks Chef it’s the first time in a  

Professional kitchen and again we we’re doing  some big numbers down here so yeah big wake up   C I think Les panicked today certainly did get  slammed at one point behind on every table but   saying that everything was cook perfectly this is  a steep learning curve and that was the steepest  

Part of the Hill that I’ve been on I thought  Matthew did a great job he’s been composed all   day he’s been writing notes I think his timing  was good everything was spot on I didn’t have   to get involved really enjoyed today I think  I’ve learned a lot of valuable lessons and I’m  

Ready for the next challenge back in Chinatown  the restaurant is at capacity reaching Peak now   of lunch you’re going to start getting a lot more  orders coming on now that was your warm up this   is the real deal now yes yes Jo Joe yeah thanks  what’s happening I don’t know what’s happening  

You’re giving me now one medium rare then after  that you’ve got two mediums and one more medium   rare that’s four Stakes yes yes sh struggling  he’s not listening he’s not paying attention   to when I’m calling if he doesn’t listen he’s  going to go down so we got to keep an eye on him

Okay steak Yeah Joe Joe Joe Joe just falling  apart no it’s not that look it’s not cooked   okay it’s too rare my friend we’re going to have  to get another one on we can’t use that okay it’s  

Already sliced once you make that first cut  you’ve got to make that call okay so what’s   my thing we’ve already waited 10 minutes for  this we now need to wait for another one to   get put on I need to get that one out first  for that customer okay okay I don’t think  

I’m impressed him at the moment though I find  it very difficult to remember all everything   at the same time thing is just getting on  top of me you know doing all this [Music] stuff speech yes you’re doing a very very good job  everything’s consistent the food’s coming out nice  

And hot your fish is perfectly cooked well done  thank you Chef yeah just says I’m doing well so   it’s good to hear I just got to keep it up now  right Joe what are you giving me next I’m not  

Trying to be arrogant but if you don’t answer  me then I don’t know that you’ve heard me and   then you’re not doing what I want you to do okay  sorry chef okay Joe give me a time now on your  

Two RI eyes well done 2 minutes sir every time I  ask you for a Time Joe you say 2 minutes yeah I   need the truth okay maybe four is this next one  medium Ray or medium well done you’re giving me  

Two well done okay um I think I’m not sure if  that’s well done actually no it’s not okay Joe   that’s been on 20 minutes now for those two  well done we should be seeing them now yeah yep as Joe struggles to cook his steaks  to order the customers are being kept

Waiting Joe you’re currently  running at 28 minutes for two ribe eyes okay two RI eyes Joe we got there  in the end yeah yeah it was a struggle   okay let’s go it’s been over half an  hour okay send our apologies please  

Don’t tell me no more stays please okay  last order we’ve got one laxer one ribey Chef okay speech I’m really  impressed doing a great job thank you Che May ready to go Hallelujah Joe we  did it thank you Chef it makes such a  

Difference when you get it right it was a bit  of a roller coaster Joe really struggled he   was all over the place lost his coordination  on what looked like quite a simple dish that   seemed to be a lot for him to kind of you know  engage with yeah today was really tough that  

Was a bit fusted a bit confusing sometimes  what I’ve learned from today is never work   in the kitchen overall I think speech  has impressed me the most the fact that   she kept her calm but was the most important  thing consistently she delivered the better  

Food I have a new F respect for chefs it’s  HED in there it’s hot it’s a lot of pressure   but I think you can tell that they love it  you know um the the food is cooked out of

Love service may be over but there’s no letup  for the celebrities who now return to Master Chef headquarters cooking in the competition  is so different from at home but you have   to rise to that challenge the professional  Christian was an experience something I’ve  

Never done before the thing is you know I am  next boxing or a cook you know so at the end   of the day I think I put too much pressure  on myself I’m happy to be back in the monf   kitchen I feel a lot more comfortable  here there’s no Chef shouting this is  

Like my second home at the moment right  here right now I’m feeling quietly scared   and nervous and also quietly confident that  I’ve practiced enough to get it [Music] right welcome back you have had quite a  few tests now quite a few lessons  

We want to see progress now it’s time  for Team Challenge two teams Joe and speech Les and Matthew this is an invention  test from the set of ingredients you have   in front of you we would like one main course  and one deserves you can sing it rap it bat it  

Punch it we don’t care how you do it just get  us up some decent food we’re going to give you   10 minutes to think about it make us something  delicious wow okay we’ve got streaky bacon got   some quail’s eggs very the ingredients include  muscles clams razor clams smoked hadock long  

Stemmed broccoli quail’s eggs strawberries dark  chocolate cream cheese and ginger biscuits what   are we doing for menos what do you think smoked  haded yeah clams clams cook them off put them in   a fish pie yeah this got to be like a seafood  thing that’s bong on their clown yeah clams  

Muscles these are really nice it’s got it’s got  to be with something else is there like rice or   something you can make pastries and you can make  things like that you can do whatever you want to  

Do yeah yeah where’s pasta where’s pasta flour  eggs you know things past you make I think so   I think I can make it what can we serve the fish  with decorate it nicely would you use the quail  

Eggs all I’ve done a recipe on using boiled eggs  yeah how long would you boil a Quil egg for it’s   it’s more than a small couple of minutes dessert  I don’t know I got clue desserts the cheese mixed   with some castor sugar we can caramelize  the fruits oh cheesecake make a cheesecake  

Okay let’s do it let’s do a cheesecake look you  want to make it easier the dessert no cheesecake   is actually easy is it yeah you’ve had your 10  minutes you have 1 hour ladies and Gentlemen let’s

Cook just start clean these things first yeah um  no let’s do the pasta first let’s do the pasta   first I’m not sure how much flour to how many eggs  this is what I can’t remember um we can just have  

A guess when you’re working in a team you kind of  feel like you have a common goal down like that   and then you make a hole in the middle like I’m  just not doing this for me and we’re doing it for us then crack a egg in the middle then mix it all  

Together need yeah I never  used one of these before by way my grandfather was a chef for  50 years you know and my dad’s a   great cook and my angles can C  and I’m just a lazy one [Music]

Oh Joe what’s the plan plan today there’s some  clams and muscles we I attempt to do like a   like pasta lingu iong or FR as they say so we’re  seef food pasta and then for dessert a strawberry   cheesecake strawberry cheesecake how are we going  to make that cheesecake sexy speech by having the  

Strawberries on the top in a sexy pattern so  cheesecake with some strawberries yes you’re   not looking that happy about this today’s speech  no I’m okay I’m cool it’s it’s the it’s the South   London face it’s kind of just set that way way but  I’m happy inside how about you you’ve been around  

The room with some very hard men anything as tough  as this uh outside my comfort zone a little bit   I’m not going to lie about that but you know I do  love food and as I’m in the kitchen now I actually  

Feel quite embarrassed that I know I don’t know  what to do a dish that I’ve eaten for years and   years that’s all right cuz your grandad although  he’s a good cook I’ve heard he’s a rubbish boxer exactly we don’t need all that probably  need about a handful Joe has been eating  

Shelfish Pastor all his life and he’s  having a go at making it himself is   whether he can take the memories  of eating and make it into a juicy dish spe sex do you need me to hold it Joe yes

Please right now he has a sculpture over  there resembles something out of the World   Academy but otherwise he’s got himself some  decent Buster I think speech with all all   her talent and all her experience is playing  it a little safe I’d like to see speech just  

Push it a little bit further we’re halfway  you got 30 minutes left Matthew yes you need   butter with yours cuz there there’s um I’ll  need a little bit big enough a single portion   fish pie uh yeah I would think so yeah so use  that as your fish pie portions yeah I like to  

Challenge myself I’ll give 100% because you  can’t give any more than 100% not even if you try how’s it going Matthew not too  bad not too bad yourself yeah fine I think the challenges are very tough I have a  lot to prove especially in the pudding area in  

The previous Mass catering challenge Les messed  up his bread and butter pudding and John had to   step in in can you imagine that that food to  be served to these guys no [Music] way what  

Do you think we expect of you now Liz I think  you expect us to improve quite a lot basically   you know I’m weirdly going for dessert again  and hoping to put my bread and butter pudding   disaster behind me and prove that I can cook  a dessert so I’m making soft fruit cheesecake  

And a raspberry and chocolate sauce on the  side nice fish pie yes how good can a fish   pie be we’ll see I think it should be very tasty  and very delicious but I’m sure you’ll tell me  

When you taste it and what are you going to  serve with the fish pie Matthew I’m going to   serve some buttered vegetables not a lot of  time left no chef and a cheesecake to be set   yeah you know they’re doing a cheesecake  as well yes it is indeed a battle of the cheesecakes

Les is doing a dessert they say get back on  your HSE straight away if you fall off don’t   they I mean his bread and butter pudding was a  disaster let’s just take these cheesecakes a lot better Matthew mashing away potatoes made  his fish sauce cooked some muscles and some

Clams my big con s with the fish  pipe the whole thing looks really [Music] glovey how long do we had left it’s your   last 10 minutes try to get the  pass on just yeah yeah [Music] yeah you good oh that looks [Music] good go on boy go on son time’s up done nice hey speech and Joe’s main  is a seafood Linguini made with clams   muscles and bacon lons in a cream sauce I  like the look of it mate I really do you  

Can’t make a bowl of pasta look smart and  elegant it’s not supposed to but that’s fine your pastor is lovely it’s it’s just got  a little bit of firmness to it it’s soft little   bit of cream in there it’s coating everything  that sweet saltiness you get from shellfish  

The tastes of the sea my only complaint  is those clams are a little gritty okay   getting a little bit of Sandy texture in my  teeth but Joe stick with the Italian cuz you   can do it thank you I’ll take that really well  made pasta all the Seafoods cooked very very  

Well I like the addition of the splasher cream  to coat the seafood I think it’s a really good   dish I’m very happy thanks a lot thank you  I mean really this is your dish really isn’t   it inspiration from your family with a bit of  guidance and and a bit of confidence boosting  

From speech um yes obviously she much better  cook than myself and I do take a bit of um   Confidence from her so that’s great so thank  you that’s so right J for dessert they’ve   made a strawberry cheesecake served with  a hazelnut prene and a strawberry [Music]

[ __ ] he likes it you know I can tell he likes  it he starts dance on one leg and wander around he   starts to his dad dance when he starts to he does  Dad dancing cow Bunger I just love a cheesecake  

And all the flavors are there you do have a  buttery biscuit base also the the cream there is’s   almost a tartness that that’s coming from it but  the whole thing is is set on fire by that lovely  

Strength of the strawberry [ __ ] fabulous flavor  you got in there thank you it has about as much   elegance and finesse as a car boot sale but the  texture are wonderful the flavors are really good Matthew and Les’s main course is fish pie  served with muscles and clams buttered  

Leaks long stem broccoli and a tomato salsa  right let’s go Mr wace what do you reckon I’m   I’m really pleased because very few people  realize how dangerous sprouting broccoli is   and you’ve managed to Corner it off keep  it fenced in because you don’t want that  

Running all over the plate spoiling it so  well done Matthew okay let’s get stuck in the flavor is a really good Smoky Heche  the saltiness coming from the clams I like   the richness of the sauce with that Smoky bacon  running through it and I like your well seasoned  

Potato across the top I even like your little  salsa with a km pepper it’s quite hot and spicy   to add something else to your fish Pie flavors  are brilliant the textures are a bit mushy whoa  

I really like it I really really like that and the  text is absolutely fine with me love the flavors   in there really like the saltiness of the seafood  and really like the Smoky flavor you got with  

The hadock as well job well done i’ I’d scoff  that Matthew thank you to follow they’ve made   a strawberry cheesecake served with a raspberry  compt hazelnut dust and a chocolate and hazelnut sauce there’s well done mate I’m I’m so pleased  for you it’s so best thing you cooked in the com  

Competition your cheesecake I think is fabulous  strawberry flavor with the almost sour cream your   little compt there keeping some of the raspberries  whole in a syrup is lovely that’s delightful I’m   an happy boy lesz thank you I love the little  stewed raspberries I like your chocolate sauce  

I think your cheesecake’s made really really  well not a fault to be found Les brilliant thank   you very much well done you too good job thank  you Che thanks very much indeed well done all  

Of you now you take a break and when you come  back you’ll be cooking your own food off you go well well done boys and girls we’ve learned some I am really pleased because in invention test  we had four good dishes I’m particularly pleased  

For Joe who presented a stunningly good pastor  dish John Italian is obviously the way for Joe   to go whatever you do in life it’s always nice  to get nice good comments you know I’m used to   getting comments in fighting but I’ve never really  had that many good comments or positive comments  

When comes to me cooking speeches cheesecake was  very tasty but it really wasn’t that elegant but   John it’s our own food next and we know what  a class actually can be I think my confidence  

Been knocked a bit just because I kind of got  used to Greg and J saying nice things I guess   it’s a reality check you know there’s still work  to do and it’s still a competition as for lear’s   cheesecake I’m really surprised and very very  pleased indeed well done Les for finally getting  

A dessert out and a good dessert as well that’s  good news for the competition because he’s now up   for it to have Greg who loves his puddings love my  pudding was just fantastic and and John as well he  

Said it was well presented and I think he said  faultless so I can’t wish for better than that   that’s fantastic Matthews a Yorkshire cricket  I don’t want to stereotype anyone there but he   gave us a good hearty dish and I really enjoyed  his fish pie I think that challenge overall went  

Very well we all got very positive comments so  it’s Even Stevens going into the to the final hurdle these celebrities have faced some extreme  challenges now only one test stands between them   and a place in the quarterfinal I’ll tell  you what the next round is their own dishes  

So anything could happen in this competition  John anything I need to show that I know what   I’m doing and that I can present it and that  it is perfectly cooked no challenge at all is  

There well I need to show that John and Greg next  challenge you know is just um you know I can cook   I need to produce a plate of food that looks good  doesn’t look like a car crush and taste banging

Knowing that somebody’s going home  you don’t have a clue who it is you   don’t be the stigma to be kicked  off now and I I really do want to [Music] progress this is the first time  we get to see the cook you really are  

The food that you love the food you practiced  so we got high expectations one dish one hour   at the end of this one of you is going  home ladies and Gentlemen let’s [Music] cook today I’m cooking a family recipe I’ve cooked  

It a few times over the last few weeks  my children have been pretty happy with   it they’ve eaten it having spite their  out so hopefully bring it together you [Music] know Joe tell us what you going to  cook for us now it’s a sort of chicken catch  

Aist sty with tomatoes a bit of red Wayne of  red peppers hopefully it’ll be all right you   like Joe to use the word hopefully there’s lots  of hopefully what’s this all about hopefully I   don’t know yeah what we talking about hopefully  it’s going to be good hopefully it’s going to  

Be good man what is it that you particularly  like about this dish I just like the taste of   it that would do what do your kids think about  you being on Master Chef Mate yeah well my one  

Boy was he’s saying Dad I’m a better cooking than  you are and he’s only eating so your son who’s 18   reck he’s a better cook than you yeah so you  got to prove a point him oh of course I got to  

Prove a point yeah of course I got to prove  a point and deliver a knockout blow [Music] hopefully Joe’s got about 400 chicken  legs covered in three tons of sauce   including peppers and capers and onions  and tomatoes and all sorts of wonderful  

Things it smells wonderful how’s  he going to make it look [Music] [Music] beautiful He’s a brave man Al Liz Le is another dessert another dessert yeah  quite an ambitious one as well what what are   you doing a fondant with a cherry compt  and cream castor sugar and Greek yogurt  

So I have done it before so I’ve just  got to not let the nerves bubble over   on top of the excitement and how much do  you now want to stay in this competition   I really after that cheesec cake round  I want to stay in and we look forward to  

A fondant yes a fondant fancy absolutely a  family Fortune’s fondant fancy there you go wow what has happened to L he’s got one good  cheesecake and the whole competition’s come   alive for him but what he’s attempting  here is really complicated a chocolate  

Fondon has got to be perfect otherwise  it’s going to be a puddle I’m nervous   for him I made three last night for my  wife mother-in-law and myself while we   sat and watched the movie I was watching  like an expectant father as they were in  

The oven waiting for this baby to be born if  they’re right you jump up in the air and you   feel really elated about it but if there’s no  sign of gooey chocolate in the middle then I’m finished hear the word the word is

Halfway I’m excited about cooking my  own food if it’s cooked from the heart   it should taste good [Music] I like  joh and Gregs eat this and be like   speed your dope chef and that’s what I’m  going to call you from now on dope Chef

[Music] yeah you’ve got an incredible array  of different flavors here speech what is your   dish it is a tam molasses fill of beef with  buttered spinach and potato and celc mash   this a real Clash of cultures where where has the  inspiration for this come from I’ve got British  

Culture grown up with uh Jamaican culture and  also from South London a lot of other cultures   as well sure you obviously love to cook what  is this competition starting to mean to you I   think this competition is like I feel like I’m  supposed to be here do you think you’ve got a  

Little hidden talent that you didn’t know about  speech I think it’s a talent I kind of knew about it H speech is right out there with some  of the flavors she’s playing with here   she got beef but she’s got Tamarind she’s  got chili she’s got jam on the side now  

I’ve never had beef and jam John so it’s  a culinary Mystery Tour she wants Elegance   she wants sophistication but she wants to  stay true to the flavors of the Caribbean brilliant you’ve got 20 minutes left you might  see that I laugh and joke and everything else  

But crunch time and when it’s time to perform  I get on and do it I am quite serious I want to win Matthew as you go further and further in  this competition the more and more intense you  

Become I’m a serious character when I have to  be and I need to be now so I’m intense I quite   like the attitude thank you what are you cooking  today a pork filet um crusted with herbs poached   with a black pudding Mass with baby vegetables  and a beetro and apple balsamic reduction you  

Really are going for it Matthew aren’t you it’s  a little bit of a challenge but hopefully I’ll   be able to put it out within the hour how much  do you now want to stay in this competition I  

Love to stay in this competition I want to  learn I want to progress and I want to eat   good food and I really want to be able to cook  it as well what do you want to demonstrate now  

I want to demonstrate how rude I can be and  tell you what to go away so I can absolutely   concentrate on my cooking if I’m being honest  right big man it’s one of the best ansers I   ever read thanks Matthew good luck than you  cheers we’re [Music] off Matthew is really  

Pushing himself he is cooking herbed [Music]  pork he is making black pudding mashed beetroot   with bosic vinegar John that is a lot of work  in 1 hour and it’s lots of processes this guy   is really going for I have just begun to realize  how ambitious Matthew really is and how [Music]

Competitive I just hope he hasn’t bitten  off more than he can chew you have just 5 Minutes Time’s Up Joe has made chicken cat Ator with with smoked   bacon Capers and olives served  with parsley buttered [Music] potatoes Joe I’ve got to say your food delivers  like you do on the rings with a massive punch  

Very sweet with tomatoes sharp with the Capers  and salty with the olives I like the richness of   potatoes I think it’s a lovely tasting dish  it’s not very pretty but it tastes really good that is typical of so many Italian  dishes it’s lovely flavors of sweetness  

Smokiness chili heat garlic the potatoes are  soft the chicken soft the vegetables are all   falling apart the issue is the Simplicity  of it thank you thanks guys thanks John say   I packed the punch you know pun intended was H  was a compliment for me what was stay [Music]

In Les has made a chocolate fondant topped with   a quenel of cream with Greek  yogurt and a cherry and Kish compot mate you’ve done it you’ve got a firm   outside and a running middle  loads have failed where you’ve

Succeeded putting the yogurt in the cream to  make it sour was a stroke of Genius because   it offset get all that sweetness of the cocoa  the chocolate you have made a very successful fondant you’ve got really lovely sweet but sour  cream you’ve got soft cherries very bitter but  

Sweet chocolate fondant with an Uzi Center I  like it I like it a lot but I’d like it to be a   bit more grown up a bit more boozing with those  cherries make it a little bit more exciting but  

It’s a very very good pudding thanks Les thank  you he’s done a right with his puds towards the   end he has John and Greg have nicknamed me  Les two puds Dennis so I’m quite happy with that speech’s dish is a fillet  of beef marinated in Tamarind  

And molasses served on a bed of lime and  butter spinach accompanied by potato and   ciac mash with a beef garlic and Thyme  sauce a love the colors I like it a lot I really like that speech I think you’ve  got some really good flavors going on there I  

Like the sweet nuttiness of salaria AC  in your mashed potato I love the sweet   sourness of your sauce but I love the flavors  you’ve got into that spinach it’s buttery and   it’s slightly spicy what did you put in that  spinach garlic salt and lime juice I love that  

You’ve got some very interesting different and  very good flavors in there what you deliver is   something actually really elegant and really  sophisticated your sauce is a wonder I love   that wonderful all spice flavor with thy and  richness coming through it it’s all really  

Well balanced and it’s really delicious and very  very Moorish in fact it’s so good if you look at   the plate right now between Greg and I there’s  very little left I’m feeling relieved um that   it’s done I think my dish worked in terms of  taste and inventiveness I think I think I did

Well Matthew has made poached herb pork  fillet served on a black pudding and   potato mash with baby vegetables and  an apple and beetro balsamic reduction   unfortunately all the sauces ran into  each other as soon as you stuck it on the plate I like the way you’ve  cooked everything I like the  

Way you cooked the PK I like the way you  made the mashed potato it’s creamy it’s   lump free I love the freshness and the  crunch you’ve got on the vegetables but   the combination of balsamic vinegar Tagan  and beetro is so strong it’s overpowering

Everything your taragan is wonderful with the  pork your black pudding and your mashed potato   is lovely your beetro your Apple your balsamic is  absolutely delicious but all of them are too much   thank you those flavors were too big the flavors  are too big but I tell you what he’s he’s got a  

Nice little touch hopefully I’ve shown them enough  that I’ve got ambition I’ve got a lot of ideas and   hopefully it was good enough to to move [Music]  forward well I’m really impressed by today’s work   I mean two really good rounds the competition’s  really come alive unfortunately now we’ve got a  

Judging decision to make and and one of you will  be leaving us we’ll get you back in as soon as   we can off you [Music] go I’ve really enjoyed  today some seriously good cooking when they did   their own food very good some tasty food some  ambitious food some colorful food some unusual  

Food my favorite cook today is speech love the  beef love the sauce that she’d made with Tamarind   the flavoring the spein honestly I thought it was  delightful I’m impressed by speech today for two   reasons one that her dish was quite surprising in  the way it delivered the other thing I quite like  

Was her teamwork she pushed Joe and that team came  out trumps I’ll be GL if I went home I want to be   in this for the long run I think the universe has  has uh has told me this is what I’m supposed to be  

Doing you know what Matthew’s an ambitious cook  Johnny probably did three times as much work as   any other contestant showed skills showed ambition  showed that he actually likes big bold flavors his   issue was there’s too many flavors on a plate  too many big flavors I play to win and I’m in  

It to win it so I’ll be absolutely gutted if I go  out first I was surprised by Joe as a team member   today in here he’s done really well he listened  to what speech had to say he got some confidence  

His food today has been really tasty but his  presentation’s got a lot to be desired but he’s   got a good palette and he knows what Italian food  should taste like yeah I like the state Master  

Chef it’s like anything’s a journey you know know  I have a good pallette given opportunity I I can   progress a lot Les just all of a sudden found  his feet made a dessert a cheesecake that really   worked and then went for a chocolate fondon  that actually proved completely successful I  

Think actually Les has got a decent touch I’d  love to get to cook another day but I’ve had a   great time and I’ve learned so much and I feel I  haven’t made a show of myself as my mom would have [Music] said the issue we’ve got  is they’ve all cooked very well  

Today all of them we’re going to  send one of these Cooks home which One when you all cook well it makes  the judging extremely difficult so well [Music] done the person leaving us is Jay Jo thanks very much indeed thank  [Applause] you thanks Jay very much thank you [Music] guys yeah I found the competition  tough now I was bit disappointed to go  

First but somebody got to go and uh  it’s me congratulations guys you are quarterfinalists keep it going keep  it up I’m absolutely thrilled I’m   finally beginning to believe in  myself as a decent cook I thought   I’m a home cook but I’m proving  to be better than that which is

Great [Music] knowing that I’ve got through gives   me confidence it makes me want to  cement myself as a dope [Music] Chef yeah chuffed a bits obviously  through to the next round tomorrow’s   a knockout round so no rest for the  wicked it’s one hurdle um overcome  

Um another obstacle in the way and  hopefully you can perform tomorrow [Music] oh next time the battle for a place  in the next round reaches its climax as the   celebrities face their toughest critics  yet I’m worried strawberries and prongs  

Are you nuts it’s an edible wallpaper it’s  just background the whole thing is just a   bit it’s lovely it’s really lovely  the contestant leaving us [Music] [Music] is