Autumn Flavors: Pumpkin Risotto | MasterChef UK Celebrity | S12 E03

Dive into comfort with Cottage Pie, Mushroom Ravioli, Chocolate Pots, and Pumpkin Risotto! Watch our stars whip up these favorites with a twist. Can they impress the judges? Don’t miss the delicious drama!

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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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sharpen your knes because we’ve got 20 great celebrities who want to show how good they are in the kitchen literally my heart’s pounding it’s the just the unknown they filled stadiums they’ve smashed records they’ve performed in front of thousands of screaming fans but can they cook I really don’t want to admit that I’m out of my depth but yeah maybe I’m just a little bit just don’t have a clue what to expect and I kind of like that who’s going to be the cherry on the cake who’s going to be the rotten egg get them in we’ll find [Music] out these five celebrities are taking on the challenge to become the next Master Chef Champion but at the end of today only the best cooks will make it through feels amazing to be here it’s just something I never expected myself to do I’m not going to lie I’m as basic as basic goes with cooking but I like to think I’m a fast learner so hopefully that will help me along the way I was one of those kids who if I didn’t come first I would I would start crying thankfully that’s gone now I will take it seriously but I’m a real giggler you know I might get my wrist SL slapped I think I think my game plan lay low let the really impressive ones and the rubbish ones sort of do their thing and I’ll just sit ever so carefully right in the middle have fun everybody oh it’s warm very very pleased to welcome you to the celebrity Master Chef kitchen we know how you’ve made your name what we want to find out now is how much time you spent in your kitchens this first round is what we call the mystery box inside that box there is a set of ingredients you’ve all got the same ingredients and all we want you to do is cook for us one great plate of food ladies and gentlemen Reveal Your [Music] ingredients today’s Mystery Box includes beef mins oine red pepper mushrooms ricotta cheese spinach pasta dough and pears the celebrities will also have the use of a basic ladder ladies and gentlemen 1 hour one great plate of food let’s [Music] cook Becca you want to do mine as well just roll it out get your rolling pin from your draw Radio 1 DJ Dev Griffin’s love of food started at an early age my school din one best and if you’re cool with the dinner lady she give you a little extra scoop of custard as well just give a little wink all right Doris how’s it go today look very nice like you’re done with the little blue rinse looks good can I have extra scoop a custard we sort you out de you all right uh I think so the pasta machine you didn’t seem forgive me completely comfortable that’s because I wasn’t allowed to employ my usual technique which is to throw some against the wall get really annoyed walk away from it come back and then eventually get it right Dev artists work like you cook right yeah you suppose that’s one word for it yeah what’s this going to be okay I tried to make a sort of ravioli mushroom rotta uh spinach thing I think it’s going to work there might be one or two that are a little bit dodgy but at least one bit of ravioli will be okay [Music] de got reviol F ricotta and spinach and mushrooms great idea that pastro of devs is very very thick but I admire the guy for really persisting and trying to do something different good on him sccl Club seven singer Rachel Stevens is used to taking the lead on stage but prefers to take a backseat in her home kitchen my husband’s actually the cook in the house this is I’m a real newbie so this is going to be a challenge I like a challenge so Rachel what’s in your repertoire what do you make at home I’m very basic I’ll poach piece of salmon I’ll steam vegetables Rachel that’s cooking so this is yeah that’s all you have to do I know yeah but this is cooking at another level for me so it’s totally throwing me in the deep end out of my comfort zone but that’s what I wanted I wanted to do something that was a challenge where’s your Cook’s mind going um I’m thinking just comfort food like maybe a shepherd’s pie kind of thing I think it have to be a cottage pie not a shepherd’s pie cottage pie I wasn’t sure cuz it’s beef [Music] okay a cottage pie takes a long time and lots of process and then the whole thing supposed to come together and then be baked in the oven so the mashed potato goes crispy on top and all the flavors of the sauce and all the mashed potato go [Music] together you guys are halfway all right 21-year-old actor tiger Drew honey became interested in cooking after moving out of his parents’ home I got bored of eating takeaways and I just thought one night you know I’m going to actually try and cook a recipe and from then onwards this kind of passion sort of grew to have nice food that you can be proud of cuz you’ve cooked it yourself tiger I like the look of this what is it you’re making I take on a cofa on some mashed potato with a couple of mushrooms you may be one of our youngest contestants does that mean you might be the least experienced that could play one of two ways it could be like yeah well he’s young he doesn’t know anything or it could be like well you know he might have made that one mistake but actually he’s got a lot of potential because he’s young you may be the youngest but uh you may be the most confident so far I hope to [Music] impress we have got an extraordinary coffing a beef KFA a carrot onion salad with some mushrooms and some oine and he’s serving the whole lot with mashed potato there’s a lot going on on Tiger’s plate performer and radio presenter Debbie McGee is best known as the wife and assistant to the late magician Paul Daniels I’m not a bad cook but I’ve never ever had to cook anything with a clock ticking away um so that’s going to make my heartbeat a lot faster Debbie you you comfy no not at all what’s happening well because every single bit I need something else that I haven’t got and I don’t know how to make things so that they’d all mix well together well where’s your mind going I’m going to to um poach the pears in some red wine and some sugar and then because i’ I can make a chili what’s that got to do with the pear oh no that’s separate that’s one we only want one dish oh do you all right okay so oh gosh I love you did you not know that no I was thinking you had to use at least you know three of the ingredients no Debbie now you know you’ve only got to do one dish yeah is it going to be the pears or or chili right I think it’ll be the peirs YY Debbie now settled down to do one plate of food which is great she’s doing a poach pear and red wine but what’s she going to serve it with is a cream is a custard there’s plenty of time for her to do stuff 15 minutes to go retired double Olympic gold medalist Becky adlington enjoys cooking for her one-year-old daughter being a single parent can be quite a challenge so I like to make big batches of like chili or risotto or something that I can have throughout the whole week Becky you seemed very confident with that pasta machine that’s because I made this exact dish on Sunday right I see what what dish are you making uh I’m just making a spaghetti bolognaise when you did this Sunday night did you make the spaghetti I did yes my spaghetti bnise is a tad spicier than traditional spaghetti bones but I just kind of like that little bit of a punch got to ask you you going to sink or you going to swim I hope today I’ll swim it’s too spicy I like a little bit of chili and I’m like I no Beck is making spaghetti bolog bolog sauce great but it’s more Mexican chili with some spaghetti 1 minute just 60 seconds please you need to push Rachel otherwise you’re going run out of time y yep yep [Music] yep I’m pretty happy I mean I hope it’s all to their liking I’m not sure if it will be but I think it looks quite nice at [Music] least okay stop time’s up stop so great really thick fantastic oh my God mine’s a bit N I did a poir in I did spag ball it’s fine first up is performer Debbie she’s made poached pear with a cinnamon and red wine sauce and served it with cream should we sore it in half very [Music] good super yummy soft juicy pear you’ve got that little bit of red wine that gives it depth and there’s sweetness and there is cinnamon in the background lovely red wine poach pair absolutely fantastic what we need to see now Debbie is a bit more skill some custard or some chantilli cream you put chanelli cream with anything except for fish and Greg will love it all right okay yeah on the whole I I didn’t do too badly I’m not very good at winging things apart from show business so I was actually just glad to get through through it without having a disaster actor Tiger has made beef cofs with ricotta Mash served with fried red pepper oine and mushroom and a carrot onion salad gosh I’m so nervous the cofa they’re not bad at all little bit dry potato and rotter I’ve never had before it’s not a bad idea cuz it makes the potato slightly creamy it does however need some seasoning the carrot and the onion that is so strong it’s just going to strip your pette look your cuas are good they probably do a little bit more spicy a slice of a couple of veggies ain’t going to work for you because what you’re trying to do is just to make the plate look good make it taste good okay and there’s some nice bits on here there’s a few bits that aren’t so nice I was hoping for better comments but Beggars can’t be choosers I’m not a professional chef so I reckon I probably got like a five out of 10 maybe a six out of push Olympic swimmer Becky has cooked her take on a spaghetti bnise whoa it’s very nice it’s slightly unusual in that it’s full of chili it’s kind of bolognese sauce meets India but it’s fruity and it’s seasoned and the pasta is cooked well that’s not bad at all it’s flavored well it’s seasoned well it’s got more chili than most men can cope with I’m really pleased it looks good maybe got some promise was kind of like scary that you Resort back to this like Teenage version of yourself that feels all like shy and into intimidated sccl Club 7 singer Rachel has cooked cottage pie as many people will know a good pie is usually baked once it’s made at the end I was like I don’t have time to put it in the oven so I just had to serve it okay it’s not so much cottage pie as Rachel’s mints and mash yeah which is okay hey it need to be cooked you ran out of time you got in a bit of a panic but you know what at least you’ve got something up that is edible you make very good mashed potato oh it’s buttery and it’s smooth and it’s creamy it’s not like a cottage pie that I’ve ever had however I’d happily eat it all never been so nervous in my whole life but there was some really nice comments yeah I am happy I’m happy finally DJ dev has made ricotta spinach and mushroom ravioli topped with chili and carrot peel served with a mushroom red pepper and olive oil [Music] sauce making the filling the spinach and the mushrooms and the rotta is inspired I think your sauce is tasty without the chili uh what you’re doing with carrot peel I’m not quite sure I think we call that unappealing yeah that’s not good ravioli in the first round of Master Chef I think is brave it’s bold your pastor is a little thick but you’re not far off it’s a massive relief to get that first challenge out of the way because it feels like I don’t want to jinx myself now but I do feel way more prepared for next time well Doney they were great comments man so nerve-racking I think we have got some good Cooks in the making when you consider it all of them had the same ingredients and we end up with a good array of dishes there was a couple of unusual dishes here but there were some good dishes two people made pasta and we had a very good poached pair they’re going to go to professional kitchen they’re going to learn a huge amount which is good [Music] good it’s day two and the five celebrities have been split into two groups very spons they’re about to enter the world of the professional chef tiger Becky and Rachel will be cooking at M thank you you a grill restaurant in the city where executive head chef Michael Reed has a passion for using the finest cut of meat soured from around the world how are you feeling so far A little nervous I’m a little nervous we’re going to have a lot of fun it’s hot over it’s really hot it’s a hot kitchen I’ve cranked it up I’ve turned down the AC smells so good smells amazing but saying that is some serious food that we’re cooking today so once we get started it’s going to be head down crack on and yes chef yes chef cool exciting let’s get to it guys follow me thank [Music] you Rachel is responsible for the steak tartar which uses an expensive Japanese style cut of beef got the beautiful black more wagu knuckle which is ++ which is one of the highest gradings of wagu that you can have in the world wow the wagu beef is combined with apples red onions chili grated horseradish and smoked olive oil release the mold lovely and then topped with an apple gel compressed apple and a slow cooked egg yolk what we want to do now is you want to separate the white from the yolk so you just got to be very gentle and remove it like that we need a real Steady Hand for this need real steady hands no pressure or anything none at all and then it will sit just in that well lovely so the final step is we need to smoke it blowtorch please are you letting me loose with a blowtorch in here [Music] wow that’s it from smoking you’ve got a minute and a half to serve so you’ve got to make sure your timings with the rest of the tables are absolutely perfect okay otherwise it over smokes it and also stains the plate and you have to do it again your smoked wagu tartar with textures of Apple it’s amazing wow it’s quite intricate with the egg and you know you got to be quite delicate and quite a flapper but I think once I get going and I know what I’m doing you get on a roll don’t you fingers crossed while Rachel gets to work finally dicing the wagu beef Becky is tasked with making a starter based around the humble carrot this is one of the dishes which is quite close to my heart for me it’s a great vegetarian dish it’s a little bit different first she’ll need to cook a carrot rosty don’t play with it don’t fiddle with it when it’s ready to turn you’ll literally just be able to flip it see the color you’ve got on there it’s perfect okay so to Plate up brown butter Emulsion like that okay okay I’m quite clumsy oh not today you know it’s very pretty it’s got to look good I’m not very delicate either and then your carrot sauce God it is like caramel literally like caramel feel like I should have had a notepad and write all this down you should have I [Music] know think you can do it I think I can do it I might not look as pretty as that when he said carrots I was like what are you going to do with a carrot I was just kind of like that’s easy but actually now I’ve seen it cook for me it’s definitely not easy and there’s definitely a lot more to it on the other side of the kitchen Tiger has made a start preparing the duck for his dish I would said if I wasn’t an actor I’d either work with dogs or work in the kitchen because I enjoy this kind of thing tiger let’s do this duck dish up so the most important thing for you is going to be the cooking of the duck yeah probably one of the hardest proteins to get right it’s red meat so you need to make sure you cook it all the way through but no one enjoys a well done duck it’s got to be perfectly medium rare and perfectly rested that’s perfect nice and golden okay cuz we’re going to keep cooking it my mind is not going to look quite like that I don’t think we’re going to finish it in the oven once it’s rested we en carve it accompanying the duck is smoked apple puree rest there caramelized apples onions and a port je dude I’m going to mess this up you know that you’ll be [Music] fine I think there’s a significant chance it won look anything like that but hopefully it will all be cooked especially the duck um it’s not impossible but I think it’s going to be quite Tri tury across town in Coven Garden Debbie and Dev are arriving at Italian restaurant Margo if you want to take me out to dinner this is right up my street wow running the pass executive chef maritzio melli it’s fantastic to have some celebrity with us today I a little bit nervous actually because uh you know it can get very hot in there that’s uh you know uh let’s see how it goes you know do you like Italian food love Italian we’re going to be very busy I’m going to treat you like a member of the team I want you to be quick clean concentrate and most important the flavor is got to be fantastic okay please born in Latina near Rome Chef maritzio trained in some of Italy’s best restaurants and Prides himself on being a master Craftsman in the art of making pasta I’m really car about the food that we serve so hope they’re going to put lots of effort on it Dev will be in charge of the Italian classic noi as soon as they start to float is very crucial then you take them out put in the so straight away okay if you leave it too long they’re going to be much they’re going to be disintegrated so you have to do it all over again the noi is served with chili clams and Romanesco cauliflower in a fish stock thisy my mom us to make it for me every single week so it’s one of my favorite you see how creamy is this right okay so it seems it seems quite straightforward straightforward but there are some crucial things then you have to get it right I want you to set the plate in the middle and then go all around the edge of the plates [Music] and uh it’s ready to go simple as that simple as that [Music] eh I’m wored that it’s one of Chef’s favorite dishes I reckon I can make one portion of this fine if I’m having to make four or five all at the same time that’s what’s woring me a little bit Debbie will be cooking Mar io’s grilled octopus dish we try to use all the best product that we can get the octopus from sicy so is a nice and salty full of flavor make sure you GRE the octopus properly but not too much either way it’s going to taste bitter going to taste Burn yeah the octopus is served with IND duya a spicy Italian sausage just warm it up a little bit if you cook it it will get too salty too spicy and umbre and lentils that are cooked with vegetables in a fish stock yes some fre salad middle mhm then we finish off with the Aya here you’re just going to scoop like a three Canal around like a what we call it Canal it’s basically can can and that’s it and one in there okay ready to go yeah looks fantastic nice color well balanced spicy how do you feel about it I think it’s quite difficult the cornels worry me a bit to get those right so I need to have a practice uh cuz I’ve never done that [Music] before oh it’s horrible oh it’s delicious spicy very spicy it just works perfectly it’s midday and the prep time for the celebrities is over okay guys first check’s about to come on we ready Becky no I don’t know what I haven’t got a pan and I don’t not what I want to hear right now sorry yes chef yes chef well done okay let’s have a good shift guys check on one carrots one Wago tartar so Rachel Becky over to you with their first orders in Rachel and Becky must coordinate their starters to arrive at the pass together I want the carrots and the Wago Tatar up in 5 minutes please yes chef why is it Catching Fire cuz it’s too hot and remember put it down remember I said a little bit of oil when you add the butter and it stops your butter from burning okay [Music] okay need a very steady hand meanwhile Rachel moves on to the trickiest part of her dish it’s looking very good Rachel really nice done service am I supposed to say that I don’t know how long going to caros guys 4 minutes Chef Rachel Becky your timings are off you can’t smoke a wagu Tata until you know the rest of the starters are ready okay Becky yes sir the carrots is to go with this tartar so when you’re 1 minute away let Rachel know then you need to remoke it yes yes yes sure let me see the plate please no do it again look you can see where the Smoke’s been staying having smoked her tartar too early Rachel must start all over again over on the Grill your P too hot tiger you got three duck on order two away two away okay tiger is grappling with multiple duck orders um is that my dish where’s my dish where’s my dish where’s my oven dish can I use this um it’s the the intensity is insane I don’t know how people do this like 8 hours a day I really don’t you need to rest your duck a touch longer next time please to duck sure [Music] coming and he one duck straight up please while tiger tries to keep on top of his orders Becky is finally getting her first carrot dish plated 1 minute Rachel all right Becky service guys first carrots okay Rachel I need this tartar a minute I need it quicker okay get another one [Music] yeah now from one hand really gently and just work it back I got to get this bit off but I’m scared let’s get it smoked thank you [Music] well it’s such a pressure when you know that you’ll be like they’re waiting for you it’s just and then with an egg was like the worst thing you could do Under Pressure you [Music] know in Coven Garden give coming Che Devon Debbie’s busy service is in full swing done da that’s start table I think I got it down a little bit now got two on the go at the same time and once you sort of get into the swing of it you get how high octane it is in this kitchen then yeah you’re all right check on one belly one red m one octopus yes yes chef yes chef so far so good I don’t want to speak too soon okay long nowy ready sir okay come on the pass you there it’s all mushy look here do it again now quick it’s gluey come on you’re doing very well come on E really is not as easy as it looks I’d much prefer to be sat out there just ordering okay give me the Aus where is the lentils here try them good perfect so perfect that’s how I like it going let’s do the canal to finish the dish Debbie must perfectly quenel the spicy Italian sausage the pork Bell is ready look waiting for you right we’re waiting for you okay okay I’m coming I’m coming no CH GL of keep keep down look I show you let me show you again eh one two three job done yes sir yeah this one very good I’m very happy with it but yeah thank you sir okay I need the one more 18 okay trying to have it ready when the others ready is so so difficult really hard back at M Restaurant tiger is beginning to fight IND his feet nice cooking on the duck two duck I can breathe for a second now I’ve served six ducks in 43 minutes I’m doing all right you know Chef too cold can you send that back I need a new one can I have one duck now please tiger we can’t have this mate we can’t have food come back cold okay okay with the table waiting tiger must now work quickly to cook cook another duck meanwhile I’m waiting on one carrots please Becky Becky is still having trouble cooking the carrots if it sticks when you try and turn it it’s not ready to turn okay you need to do that again [Music] okay with service coming to an end Rachel has finally cracked the plating of her deer you’ve done really well make sure you finish strong yeah trying to smoke us out with your last one service please well done here thank you really nice how was it yeah yeah all right there was a few hairy moments oh my God it’s it’s tough like it’s it’s a lot going on it’s well done you did a good job thank you beautiful last one Chef beautiful well done yeah thank you really well done have you found it I’ve got one burd sweating I think my heart rate was about 400 at one point you did really well really well I definitely don’t want to work in a kitchen anytime soon I don’t know you do it with Becky and Rachel finished tiger is still up against it okay check on pork one duck tiger that will be your last duck mate finish strong okay I still got still got four more to do this one is really nice got a nice little bit of pink in the center it’s well cooked well rested lovely there’s one duck while tiger finishes his duck orders across town service is also coming to a close Chef ready you ready come on let’s go down so we got the five octopus together eh y we need to go quick now because other way the customer going to leave okay okay what do you think are we happy with this yep yeah t 17 well done well done e thank you Rel a relief for you now look at your kitchen back well done it was really good thank you okay Dave I want to to give me last 10 seconds [Music] Chef you Happ the sauce yes chef it’s beautiful isn’t it yeah what do you think yeah the cookie is perfect yeah the sauce is perfect you know what you do you need to be more confident yeah be more confident you’re going to do well thank you okay service please you want a job you want to come back tomorrow full job no no I fill my job but you did very well thank you I know I know he’s a bit chaotic I know he’s a bit stressful I know everything but you did pretty well thank you very much thank you well done today way more stressful than I was exped but I did it so uh overall good day it was amazing I loved every minute of it the little canals which took me ages to pick up but now I’ve be doing them at my dinner parties service is over for everyone except for Tiger okay we need to move a little bit quicker now y see what you mean is so funny I know he’s really right in the thick of it wasn’t he with yeah that well done well done it looks [Applause] nice a really good job tough at the beginning but you definitely grew into it so well done thanks I knew it was going to be pretty intense still thinking it’s going to be intense and then experiencing the intensity of two completely different things but yeah today’s been a great day just a lot of pressure a lot of intensity but I didn’t shy away from that so I’m kind of proud of myself for that and stepping up and hopefully did the chef prow it’s just been a brilliant experience just amazing but I don’t know how they do this every day it’s another day done Debbie he well done you well we can feel pleased with ourselves I think [Music] welcome back we hope that you enjoyed your experience in the professional kitchen right now you have a fabulous opportunity to show how good you really are your two courses your food 1 hour at the end of it one of you is going home ladies and Gentlemen let’s cook the meals I’m cooking today if I had 90 minutes to do them in that would be you know just chill relax the fact that we’ve got an hour I’m anxious about the pressure today is basically executing a rapid plan very well I heard uh you were up against it in the restaurant yeah I frivolously enjoyed my time in that kitchen it was intense but it was a privilege um it’s something I’ll never forget what are you making CER slightly healthier take on a fish bite it’s a slightly less creamy version served with some Char asparagus on the side and then I got a simple chocolate mousse with some raspberries and possibly a little bit of cream depending on how I feel the beauty of fish pie is all the prawns and the fish all cooked together with a lovely Rich cream sauce he’s got a mashed potato top on that fish pie but he’s left the skins on which just means it’s going to get stuck in your [Music] teeth I’m so excited for today I’ve just want to present something that is me essentially that is home food but hopefully it’ll be good food that they enjoy to [Music] eat Becky how do you feel about the competition I feel like I’m in the bottom bit of the competition so do you I do so why I think I’m just a bit like ah instead of just relaxing and just kind of embracing every step when I took swimming lessons what they taught me first was breathing properly surely you understand that one yeah yeah I do yeah Becky’s cooking Glam cutlets maybe could be delicious they’ be marinated first she serving it with sweet potato fries should be really really lovely for dessert little tiny pots of chocolate and she’s serving those with a clementine syrup that can work absolutely Becky’s food is good why she has no confidence I’m not sure can I ask how long we’ve got 30 minutes left you’re halfway today I wanted to do a dish that was I guess like me in person on the surface quiet Flash and showy Dev what are your dishes so I’m making a pumpkin risoto but with pearl barley chicken ballotine served on top and then for dessert we got a white chocolate CLA with a raspberry cream filling why are you doing so much I don’t know it’s too late now I’ve already started can you do a ballotine and a risoto and an eclair in an hour I think so a lot of things I do in life are a little bit half-hearted this is one of those things where I was like no I want to try and do this one properly Dave good luck thank [Music] you I don’t understand how they came out so flat de to CLA is haven’t quite work worked out they’re a bit flat however they are salvageable going to try and plump it up with the mixture but there’s a nightmare right [Music] now I’ve practiced it it’s just the time pressure that’s the scariest thing so who knows what is going to happen what are you making Rachel pan fried Asian duck breasts with shitaki mushroom green bean quinoa fabulous and the next course triple chocolate Skillet cookie with banana ice cream how are you going to make ice cream in an hour it’s not ice cream it’s just blending frozen bananas I make it for my girls at home but it’s lovely and sweet you’re lovely and sweet thanks [Music] oh that D’s got to beook very very well and actually with duck hasn’t even seen a pan yet her dessert triple chocolate Skillet cookie fantastic this is clever cooking from Rachel choosing what to cook as my own two courses today is one of the hardest things I’ve ever done it really was I dip sky blue who’s it not you okay what are you making I’m making salmon with a pesto sauce stuffed with spinach sundried tomatoes and garlic a dessert whipped ricotta with some amarena cherries and the syrup it will be tasty you telling me you will like it will I yeah not a lot oh I stole that line from someone Debbie’s food sounds pretty safe but it also sounds pretty tasty what I hope for Debbie is that Salmon’s not overcook I’m just doing a little bit of wetting now I need that to just do as much as it can in the last minutes 2 minutes just 2 minutes as I say clear I meant flat [Music] biscuit Rachel it’s going to be the fastest duck in history come on oh my [Music] God time’s up stop well done this was thank you looks great I’m all right with this this was supposed to be in the CL look how flat it came I think it’s brilliant you had to go this never happened before dev’s first dish is chicken with thyme served on a pumpkin pearl barley risoto that chicken is really nice it’s really beautifully soft and moist on the inside love that sweet almost Smoky flavor that you’ve got in your pale barley that sauce lovely if you just did me a big bowl of that pumpkin pearl barley risotto i’ have been happy you don’t need the chicken on top but actually the chicken’s delicious for dessert dev has served a raspberry cream and white chocolate aair with fresh [Music] raspberries of course that those eair type things aren’t light and fluffy they’re thick I also don’t think you’ve sweetened that cream I what’s the process you took the razu made a coie flavored the cream made shoe pastry it is really ambitious just take a bit of a reality check because you can achieve good food by not throwing so much at it like a lot of times in my life bit too ambitious trying to do too much in too little [Music] time Rachel’s main course is Asia pan fried duck served with shiitake mushroom and green bean [Music] quinoa really like the pink duck breast Meats think that’s really moist really lovely that skin is not crispy enough however I love the flavors in the quinoa absolutely love it sweetness Sesame saltiness of soy I think the flavors are great Rachel for somebody who says she doesn’t cook very much I think it’s a tasty dish thank you for her pudding Rachel has made a triple chocolate chip Skillet cookie what’s happened to the banana ice cream when I did it before it was creamy very very creamy and it didn’t do that this time so you didn’t serice do you know what that cookie needs Brana ice cream your cookie is actually really tasty it’s a crowd pleaser but it does need something else with yeah this texture of a sponge and it’s really rich and and creamy of chocolate it’s not too sweet I like it I’m a little bit disappointed there was good bits and bad bits I think you’ve done amazingly well thank you Becky’s main course is spiced lamb cutlets with asparagus sweet potato chips and a mint sauce it’s the silence really like your lamb really lovely pink lamb that you have gently spiced I think that’s great like your sweet potatoes that is a decent lunch that minty sauce with the lamb is a really good accompaniment you’ve seasoned everything really really well your Lamb’s cooked nicely I think it’s really tasty for dessert Becky has made a baked chocolate pot served with an orange sauce and whipped [Music] cream Rich sweet chocolate not over sugared cream to let down the richness absolutely delightful that syrup is fantastic it’s the right consistency it’s lovely I love the color of it it’s really tasty and it works really really nicely with your chocolate I think you may not have a KNE for presentation but you have got a very sound palette both your dishes taste very good [Music] [Music] am Tiger has cooked a fish pie with prawns grated carrots tomatoes and spinach it’s a bit rugged bit ragged around the edges okay yep prawns are cooked really nicely I like the flavor of the salmon but I think mashed potatoes should be skin free that detracts from all the good work that goes into the pie carrots I can live with tomatoes is is a wash out for me they make it all like too wet and almost fruity for pudding Tiger has made a chocolate mousse topped with raspberries and cream [Music] you loose is a lovely velvety texture you could do with being set just a little bit more but there’s something almost toffee caramel flavor with the chocolate and I think that’s great sharpness of Ras across the top good that flavor is luxurious lovely not too sweet not too bitter I think the balance on that mousse is absolutely perfect I didn’t do brilliantly but I did well enough to be chuff with [Music] myself Debbie’s main is salmon topped with pesto and spinach sundried tomatoes and pine nuts served with roasted tomatoes and green beans I looked down at that and I thought pesto and salmon that’s a silly idea I was completely and utterly wrong salmon is a strong fish and it can take the pesto flavors of garlic and Basel and I think it’s a really lovely summery dish that fish is cooked really nicely it just sort of falls apart it’s lovely for dessert Debbie has made whipped ricotta cream with icing sugar topped with almond Flakes and amarina [Music] cherries that’s a really really lovely flavor Cherry almost like sweet wine and a little bit of cream cheese kind of effect that goes really really well together I’m a little disappointed you didn’t put more work and effort in into your dessert those cherries are absolutely delicious with the rotta underneath it’s fantastic all it needs is a biscuit show us a bit of skill I think if I could do it over again I might just push myself a bit further with the dessert just wanted to do something that didn’t put me under too much [Music] pressure want to judge you I think the general standard here today was really good a few of them very ambitious maybe a bit over ambitious a couple of them could put a bit more effort in but all around look we didn’t have a disaster Becky put in lots of effort and actually delivered Becky has demonstrated to me that she has an extremely good palette her Lamb with that mint sauce tasted great I think her chocolate MSE affair tast tasted fantastic with that Clementine syrup I think that she’s cooked very very well indeed I’m impressed and a little disappointed with Debbie in equal measure really impressed with that salmon and PES I love the flavors of the Ricotta and the cherries but I’m a bit disappointed with the work and effort that went in I mean basically we’re talking about stirring a pot but Debbie wanted to make sure she get the food done on time Rachel’s duck and quinoa was really really tasty both of us wanted the skin on the duck to be cooked a little bit more but that was our only criticism also delicious was Rachel’s cookie it was missing the ice cream but it tasted great you want to get through that first round but what will be will be as well you know I’ve had a brilliant time I’m just going to keep my fingers crossed and see what happens who knows de had to fight today because he gave himself so much work to do it did almost end the disaster but he got two plates of food out his chicken was absolutely delicious and the fact that he actually saved those failed eaes and made dessert really pleases me dev’s ambitious and John you know we we applaud and reward ambition but it’s got to be met with a little bit of realism I don’t want to be the first person to leave today I’d be quite upset I might cry in the car on the way home just get the guy to turn the music up loud so he can’t hear my sobs tiger threw a lot of stuff into that fish pie some of it worked some of it didn’t the mashed potato had skin running through it and the tomatoes gred carrot and spinach in the bottom of a fish pie I’m a little bit confused Tiger’s chocolate mousse in my opinion tasted absolutely Divine but it needed to be a little firmer I just hope I’ve done enough you know it’s kind of survival of the fittest I guess as Darwin would have said the reason that you had to wait so long is because this has been a really difficult decision the celebrity leaving us [Music] is Tiger thanks T thank very much cheers M good luck everybody man well done well done thanks a bunch guys I’ve had a great time take care thanks for [Music] much today I I didn’t do well enough you just got to let these things go and and strive to do better in other things I’m still glad to have had the experience and you know I I’ll walk away with my head held tie congratulations guys we made it I am really really happy I have had so much anxiety the last couple of weeks so I should be able to sleep tonight I hope so anyway I just didn’t want to be first out I’m loving the journey so far and I’d love to keep improving I’m just in shock right now but I’m just so over the moon to be through there’s this enormous sense of achievement I feel like jumping for joy next time the four celebrities are back to fight for a place in the semifinals what is that Voss a raptor [Music] egg ah it’s really heavy Debbie and Rachel you’re not ready at all there’s no dishes out are you going to be on time we [Music] are oh everything on this plate is gorgeous this is for semi-final place is that good [Music] enough [Music] [Music]