Episode 9 Celebrity MasterChef


Episode 9

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It's the Celebrity MasterChef semifinals.

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And the best nine cooks are left.

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It's brilliant to be a semifinalist.

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and it certainly confirms my belief in the miraculous.

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I'm loving it, cos I'm pushing myself

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like I've never pushed myself before.

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Over the next two nights, they will face their toughest challenges yet.

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Right turn!

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-Something's burning.

-SNIFFING

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-Disaster stations!

-Oh, buddy!

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I'm getting fatter through this competition,

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because I just want to eat and try everything.

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At this moment in time...

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-HE LAUGHS:

-..I don't know whether I'm coming or going.

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They've worked hard to get here. We want more.

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We are going to bend them, shape 'em.

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Now we want 'em to deliver.

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'The key to all this is to turn'

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stress and worry into excitement and positivity.

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I'm definitely focused. This is my game face.

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HE GROWLS

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Tonight, the gloves are off.

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Three celebrities will be going home.

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It's 8am and the semifinalists are in the Yorkshire Moors.

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I have no idea where we're going.

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We're all thinking, "Are we going to pluck the chicken? Milk a cow?"

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All we know is we've got to wear wellies.

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Now I know what "wellies" are!

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Ahead of them lies the village of Howarth,

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famed for its cobbled streets and old world charm.

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200 years ago, this was also home

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to the greatest literary family in the English language.

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The Brontes.

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Welcome to the Celebrity MasterChef semifinals.

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Behind us here is the Bronte Parsonage, where Charlotte Bronte

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wrote Jane Eyre and Emily wrote Wuthering Heights.

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That is a big slice of history.

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You could cut your own little slice

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of MasterChef history here today.

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This year marks the 200th anniversary

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of the birth of the eldest Bronte sister - Charlotte.

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You are preparing lunch for 70 people - Bronte enthusiasts

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and members of the illustrious Bronte Society.

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Two teams. The first is Cherry, Richard, Audley, Sid and Tommy.

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And the other team - Neil, Louise, Jimmy and Alexis.

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And you, team of five, you've got an extra pair of hands,

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so you've gotta make sure it's extra special.

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Right, you guys, we've got a lot to do and lunch is at one o'clock.

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I suggest you get a move on.

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'Very excited to be in Haworth. I'm a big fan of the Brontes.'

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Also very excited to see what sort of people live the world of Bronte.

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If there's going to be ladies with poke bonnets

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and gents with britches - all for the better.

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The Bronte sisters - I mean, that's massive, isn't it?

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I'm excited to be cooking for 70-odd people,

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although they're probably not odd, but 70 people!

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It's great to be here, but I'm not going to be able to take it in,

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because I know, in a few minutes,

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all I'm going to be thinking about is cooking,

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and the panic that is customary for me in MasterChef.

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MasterChef, panic - that's just me.

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-JIMMY:

-Wow! That's awesome!

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The teams will each be working from tents in the Parsonage Meadow.

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-Is this us?

-This is us?

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They will have three hours to prepare their Bronte feast

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for 70 guests, which must include a meat,

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fish and vegetarian dish, as well as a pudding.

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What I want them to do is

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draw inspiration from this extraordinary landscape.

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These beautiful hills, the lovely valleys,

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the greenness of the fields, the stone walls!

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This landscape inspired literary classics.

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What we've got to hope right now is, somehow,

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they get inspired to cook a damn good lunch.

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-Er, you do need a team leader. Has anybody decided...?

-Yeah.

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-Sid's your team leader!

-CHEERING

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The Red Team's ingredients include saddle of lamb, hake,

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Wensleydale cheese, parsnips, sprouts, pears and rhubarb.

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-We have wonderful forced rhubarb...

-Yes.

-.. which is a local ingredient,

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with some pears and maybe some ginger.

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-I'll make some custard.

-Lovely!

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I think the biggest challenge is the fish. I think that's

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-a really, really difficult thing to sort out.

-Yes.

-Fish curry?

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JOHN HUMS TO HIMSELF, OTHERS JOIN IN

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I think we'll be all right. I shall do the skivvying and, er, you know,

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let's see how it all works out. It should be interesting.

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-SID:

-'Providing we can all keep to our jobs and respect and listen'

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to each other, we should be all right. I'm feeling very confident.

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What do we want to do, guys?

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The Blue Team's ingredients include quail, salmon, celeriac,

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beetroot, spelt, plums and figs.

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-ALEXIS:

-They are poussin?

-We think they're poussin.

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-What's poussin?

-They could be pigeon.

-Quail I was thinking.

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-They could be quail.

-They could be pigeon.

-Yeah.

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You could do individual roasted quails,

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or you could do a massive, like, coq au vin with them.

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Figs go really well with quail.

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I want you to look at the ingredients and look out there.

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It's freezing cold!

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-It's gotta be warming and hearty...

-LOUISE:

-Mmm!

-..and delicious!

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-Yorkshire pud?

-So fish pie, maybe?

-Aren't we better there?!

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You've got lunch in about two and three-quarter hours.

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Work is under way and, in the Red Tent, team leader Sid has started

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sawing the saddle of lamb to make Barnsley chops for his roast dinner.

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I hate a bit of butchery.

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My hands are freezing, I can't feel my fingers!

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-SHE LAUGHS:

-He's got a saw!

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-You're going to do roast potatoes and roast vegetables?

-Yeah.

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-So big chunky roasty bits?

-Chunky, yeah.

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-Fish main course?

-Still undecided about the fish.

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What happened to the idea of the fish curry?

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I like the idea of a fish curry, but I can't... If this is

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all the spices we've got, I won't be able to make a curry out of that.

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Sid, the oven is big enough to put the fish in whole.

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I know, but what are we going to do with the fish?

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That's what I'm saying - what will we accompany it with?

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-Chips! Chips, fish and chips!

-Just don't worry about the fish.

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Let's just crack on and prepare everything else.

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Right, OK, I'll leave that for now, then.

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With the fish course on the back burner,

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Audley and Tommy press on with the accompaniments to Sid's roast lamb.

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Peeling potatoes always takes time. It's a job you give to the newbie.

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But I'm going to get these out of the way and then jump

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straight into the fish, then jump straight into the custard.

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-So you're doing parsnips and carrots, are you, Tommy?

-Yeah.

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What else do you want, Sid?

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-SID:

-No, that's fine.

-OK. All right.

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Yorkshire people like to eat fish and chips and mushy peas.

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Curries - well, that's a Bradford area, really -

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land of the curries. They love good wholesome food.

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And that's what we're doing for 'em today.

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For the vegetarian, the Red Team have decided on a quiche,

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which is not a bad idea at all. Cherry's doing it

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and she's just about to make the pastry for the quiche.

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I'm feeling the cold a lot, but for pastry, you need cold hands,

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which is great, so I'm going to use it to my advantage.

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Richard's taken over the dessert.

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He needs to peel and poach 35 portions of pear,

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which he's going to serve with rhubarb and custard.

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The dessert in my last mass catering thing was an offence

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against cookery, an offence against all that's decent and human.

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So I'm conscious I'm really behind on pudding,

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so this is going to be my best effort at that.

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You need to sort out a fish dish, guys.

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Sid?

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Sid! You need to sort out a fish dish!

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We'll decide in a minute.

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But they don't even need to go in yet. We've got two hours!

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The Blue Team has appointed ex-England rugby captain Neil

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as team leader, who is tasked with butchering 20 quail to be

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-served with a celeriac mash.

-The rest of the team

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looked at me and said, "You're team leader!"

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so I'm quite happy to do it.

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-Ah!

-Louise is in charge of the vegetarian main

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and has opted for a beetroot risotto,

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but with no rice in the larder, she's decided to make it with spelt.

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I'm not massively accustomed to cooking veggie dishes, um,

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but I have... I have done risottos before.

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Not with spelt. There's a few "nots", aren't there, going on here.

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I'm making vegetable stock.

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I've never made one of those before either. Am I worrying you, Neil?

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It's all going to be scrumptious!

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This is a photo I've always wanted to pose for.

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Alexis is making a fish pie using fillets cut from the whole salmon.

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A little bit stressful,

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but I'm quite pleased with how this fillet's come out.

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Nice fillet there, Alexis!

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Ladies and gentlemen, Alexis has just filleted a salmon!

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CHEERING

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At the back of the tent, Jamie is tackling the first of four

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pastry cases for a dessert of plum and raspberry tarts.

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How do I know the quantity for this thing?

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-Whose recipe are you following?

-My own in my brain.

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I'm hopeful that everybody will give me a bit of input,

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because, again, I'm kind of flying blind here.

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The one who looks the most nervous right now is Jimmy Osmond.

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Guess who's never made shortcrust pastry before?

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Jimmy looks really nervous.

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I think it's overworked, to be quite honest with you.

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I think I've overdone it.

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I'm half tempted to do another one.

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Throughout the village, the Bronte Society is gathering

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for the start of the bicentennial celebrations.

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"My love for Linton is like the foliage in the woods.

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"Time will change it, I'm well aware, as winter changes the trees."

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The Brontes came to Howarth Parsonage in 1820,

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and it remained their home for all of their lives.

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So the rooms are pretty much set out as they would have been

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when the family lived here. The dining room is probably

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the most important of all the rooms in the house.

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It also served as a family sitting room

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and it is here that the sisters did a lot of their writing.

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To find three writers of genius in one family is unique in

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literary history, and the sisters are ranked today as some of

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the greatest novelists in the world.

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-JOHN:

-Have we decided what's going on with the fish?

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An hour of cooking time has gone

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and Sid is still sawing away at the lamb.

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I feel like I've had a workout. This is very time-consuming.

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I'm not even thinking about the fish course at the minute.

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I'm just trying to get this done.

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There doesn't seem to be a lot of direction going on in the Red Tent.

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There really, really doesn't!

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There's a little confusion in the Red Team about the fish dish.

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I don't know what it is yet! You don't know what it is yet!

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In fact, I don't even think anybody in the Red Tent knows what the fish dish is yet!

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Cherry is on track with the vegetarian quiche.

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My pastry is resting in the fridge

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and, in 15 minutes' time, I will blind bake it.

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I'm hoping they can just go into the oven in the last 20 minutes.

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-How are you doing, Richard?

-It's doing all right.

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I'm just trying to find some power supplies.

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I'm just creaming some sugar and some butter to make some sponge.

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But I couldn't find a plughole anywhere but here.

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I'm sort of doing a bit of everything, if you like.

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I've done the carrots, I've done the parsnips.

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Er, I'm now making custard, so I'm sort of

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jack of all trades, master of none.

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HE LAUGHS

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Oh, no, come here!

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With the clock ticking, Audley's decided to make

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a start on the fish, cutting the hake up into steaks.

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-How come you've taken charge of this, big fella?

-We're just, um,

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under the cosh, so it's just about all the moving parts,

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so I said, "Let me just take the fish, so that we just get it done."

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Let me ask you - it's round six right now, where are we?

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Six rounds to go. It's been a tough battle, but we're still in there,

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still in there fighting, keep your head, son!

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-Keep your head!

-GREGG LAUGHS

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Finally, Sid's portioned all his Barnsley chops.

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-Are you happier cooking the meat than you were chopping it up?

-Yeah.

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-LAUGHTER

-I've gotta be, yeah!

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Yeah, I'm not... I'm not a good chopper!

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But with limited oven space, he's opting to individually pan fry them.

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At least they can't moan about the portion size.

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-OIL SIZZLES

-Can they?

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-Sid?

-Yeah?

-Is there any space on there?

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-Will be in a sec.

-All right, bud. How long do you need?

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-Give me a few minutes. You want to get the fish going?

-Yeah.

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I'm not there yet, but I'm soon going to be.

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The fish is going to be cooked really quick,

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so I wouldn't worry about that. Going to pan fry it or bake it?

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-Er, pan-fry it.

-Right, that won't take long at all.

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Well, give me the signal, give me the signal. I'll get it ready and give me the signal.

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-We don't need to cook that until 15-20 minutes before.

-Yeah, yeah. OK.

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The Red Team has no set plan for their hake.

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But the Blue Team's salmon is poached and ready to go into

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the fish pie.

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This is going to be flaked and put in the tray

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and then covered with mash.

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-How long have the eggs been on?

-They've been on for about seven minutes.

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-Do you want them black in the middle?

-No.

-Then get them off.

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Behind you.

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-Your fish by, how's it going?

-It's going all right.

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It's a fish pie on an industrial scale, a bit tricky.

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-But I think we're fine, we're good. We're OK.

-And the sense of occasion?

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The sense of occasion's great!

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I remember, this takes me back to my A-levels.

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I did Wuthering Heights. So now, being here, I can see it.

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You know, it brings it all back.

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Brings the book back.

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You can see the harshness, the greyness, the Heathcliff character.

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I can imagine them all walking around here.

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So it's great, it's great to be here.

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"Another step stamped on the flooring above and something

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"fell and there was silence."

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-CRASHING SOUND

-U-oh...

-Are you OK?

-Sorry.

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"A servant has had the nightmare, that is all.

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"She's an excitable, nervous person.

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"She construed her dream into an apparition,

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"or something of that sort."

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Just finishing off and then they're going in the oven and hopefully,

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we've got time to cook them

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before we need to serve them at one o'clock.

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We started off pretty relaxed

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and it's hitting home that the pressure's on.

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So we've just got to keep it together.

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Because if you start worrying and panicking,

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you won't get anything done, so we're just cracking on.

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While Louise's spelt risotto bubbles away,

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she lends Neil a hand making the celeriac mash.

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That is actually quite tasty.

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-Who's your weakest team member, Neil?

-We haven't got a weak member.

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-Who would you have on the subs bench?

-The game's changing.

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Sometimes you have your match winner on the bench, so...

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THEY LAUGH

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The Blue Team's in a good place.

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The quails are in the oven, bacon across the top.

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The sauce for the fish pies are made.

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The spelt's being cooked for the beetroot risotto.

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The beetroot's almost there.

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Dessert's my biggest concern right now.

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It's a bit rough. Very rustic.

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Hey, we're out in the rough here, it's all right.

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Sometimes, don't you love it when pastries have a bit of

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a rough...

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Roughness, you know?

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Pressed for time, Jimmy gets his tart cases on to blind bake.

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What is the temperature? I don't understand Celsius.

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Something's burning?

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-Something...

-Is it the paper?

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You all right? What's going on, guys?

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-Is there a fire?

-It's a bit of a disaster.

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Ooh, what happened?

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-Er, I think we need to get it out.

-Yeah.

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Here, I'll make some space.

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-Oops.

-There we go.

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Jimmy's got a bit of a problem, because he's blind baking his tarts, he put too much paper in his

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tart tins and the paper caught fire, so now we've got scorched tart tins.

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-Trouble, trouble, trouble. Sorry, gang.

-Well spotted.

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Who would have thought that cooking paper would start on fire?

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-But anyway.

-You got it under control?

-Under control now.

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TRAIN WHISTLES

0:18:340:18:35

In one hour's time, the Bronte revellers will continue their

0:18:380:18:42

celebrations in one of the most treasured spaces of all.

0:18:420:18:46

The old schoolroom.

0:18:460:18:48

It was here that the Bronte children taught Sunday school.

0:18:490:18:53

And it also played host to

0:18:530:18:55

Charlotte's wedding reception in 1854.

0:18:550:18:59

Today, the scene is set for the sumptuous feast.

0:18:590:19:03

Expectations are very high. We're all very excited at the parsonage.

0:19:030:19:09

And I think we're hoping that the contestants are going to come up

0:19:090:19:12

with something which is kind of befitting the huge legacy of

0:19:120:19:16

the Bronte family.

0:19:160:19:18

-Guys, you got an hour. We've got an hour until lunch.

-Woo-hoo!

0:19:210:19:25

-We're looking a bit behind, by the looks of it.

-No, we're not, Chef!

0:19:260:19:29

-Audrey. Audrey?

-Audley, Audley!

-Audley, sorry. "Audrey".

-What's up?

0:19:290:19:33

-I'm ready for the fish.

-No, give me a hand here one sec.

0:19:330:19:37

These potatoes need to get in.

0:19:370:19:39

What's bothering me right now in the red tent, is the amount of stuff

0:19:440:19:47

that's going in the oven and the amount of oven space they've got.

0:19:470:19:51

What's happening with this cauliflower?

0:19:510:19:53

-It's going in the oven in a minute.

-With what, though?

-Cheese.

-For what?

0:19:530:19:56

For the lamb.

0:19:560:19:58

-We've got to get the fish on.

-Yeah.

0:19:590:20:01

Yeah, we need to get the fish on.

0:20:010:20:02

You don't want to... Have it sitting around.

0:20:020:20:05

No, it's going to go in the oven as well, so...

0:20:050:20:08

We want to get that on, don't we?

0:20:080:20:09

Once I've got this cauliflower, then I will do the fish.

0:20:090:20:12

OK.

0:20:150:20:16

-What's in the salmon? Don't tell me, cauliflower cheese?

-Yes.

0:20:180:20:20

-What's in this one?

-Potatoes...

-Roast potatoes?

0:20:200:20:23

-The quiche is on the bottom?

-Yeah.

0:20:230:20:25

So the quiche ain't going to be cooked unless you sacrifice

0:20:250:20:28

your cauliflower cheese and put it in with the potatoes.

0:20:280:20:30

Swap the cauliflower cheese with the quiches, please, and put the quiches in the top shelf there.

0:20:300:20:34

I just want them in that top oven, but they're delicate. So... OK.

0:20:340:20:39

-Can I stick this in here?

-OK. They're in.

0:20:390:20:42

With just 45 minutes until service,

0:20:440:20:48

it's the moment of truth for Jimmy's tart cases.

0:20:480:20:51

-A little soft in the middle.

-What do you think?

-What do you think?

0:20:590:21:03

I think that they've not turned out brilliantly.

0:21:030:21:05

-Would that be a fair assessment?

-Yeah.

0:21:050:21:08

-It would be more than a fair assessment.

-OK.

0:21:080:21:10

-What are we going to do?

-You know, I don't know at this stage.

0:21:100:21:14

-Wow. The tarts casing is going to be a construction job, aren't they?

-Yeah.

0:21:140:21:18

-Yeah?

-I'm thinking we should make a virtue of it.

0:21:180:21:20

Just crumble them up into one of these,

0:21:200:21:22

put a nice cream on the top, then fruit on the top of that.

0:21:220:21:26

You guys have got to work a plan together, so I don't see why not.

0:21:260:21:29

Oh, my gosh.

0:21:290:21:31

I still think we can salvage it.

0:21:310:21:33

Sometimes tragedy plus time equals humour and we're all going to

0:21:340:21:37

laugh about this some day.

0:21:370:21:39

The Red Team is also having a pastry crisis.

0:21:420:21:45

-It's not...

-Crispy?

-Yeah.

0:21:460:21:48

-It's not cooked yet.

-Shall I put it back in?

0:21:480:21:51

Yeah. Have you got oven space?

0:21:510:21:52

-Sid, is my quiche oven space still available?

-Yes.

-Thank you.

0:21:520:21:55

-You are up against it.

-Do I even have time to rebake it?

0:21:550:21:58

Well, I wonder what's going to happen if you don't.

0:21:580:22:01

Come on, come on. You've got to work quickly.

0:22:010:22:03

-Audley, can you open an oven for me, sweetheart?

-OK.

0:22:030:22:06

-And again...

-Thank you.

0:22:060:22:08

Brilliant.

0:22:090:22:11

Thank you so much.

0:22:110:22:13

You are going to have to serve in 30 minutes and it's got to be

0:22:130:22:16

down there in the school.

0:22:160:22:18

Sid's finally decided to fry off the hake.

0:22:180:22:21

-They don't look too clever, do they?

-They look all right.

0:22:230:22:25

-We've done ten extra.

-They look all right.

0:22:250:22:27

-Who put that... What's that?

-Ah.

0:22:310:22:33

Richard, that's the cake! Cake's been there too long, too high.

0:22:330:22:38

The communication's the key, lads!

0:22:380:22:40

-How many trays did you make of sponge?

-One tray of sponge.

0:22:410:22:45

So am I going to have time to make another one?

0:22:450:22:47

How long did it take you to make?

0:22:470:22:49

-Um, longer than I'm going to have time to get this... to serve this.

-Right.

0:22:490:22:54

-We don't worry about the sponge.

-We don't worry about the sponge.

0:22:540:22:56

-The show must go on.

-It must indeed.

-The show must go on.

-Thank you very much.

0:22:560:22:59

This is what we in the church call a "Damnable Inferno Sponge" and

0:23:020:23:07

it's not going to work, I'm afraid.

0:23:070:23:10

-You got about ten minutes!

-Yes, Chef!

0:23:100:23:12

Guys, you need to think about

0:23:120:23:14

your boxes and getting your logistical stuff organised.

0:23:140:23:16

Let's get our fish pies in a hotbox.

0:23:160:23:18

This is hot!

0:23:200:23:22

I'm expecting brilliant flavours,

0:23:270:23:29

incredible local produce and my taste buds to sing.

0:23:290:23:33

-Right, are they getting a little brown, the quiches?

-Go.

0:23:330:23:36

-No, no, no...

-Really?

-Yeah, they're burning.

-Take them out.

0:23:360:23:39

Oh, got it.

0:23:430:23:44

Burnt sponge! Burnt quiche!

0:23:460:23:48

Get the quails out and put them in a hotbox. OK, I can do that.

0:23:510:23:54

-The Blue Team's almost ready.

-Come on.

0:23:540:23:57

And Jimmy's decided to disguise his failed pastry under fruit.

0:23:570:24:02

I think you have pulled that out of the bag. Honestly!

0:24:020:24:06

We're absolutely famished.

0:24:060:24:08

We're all reet excited about the whole affair.

0:24:080:24:12

-There you go.

-"Roast lamb with Wuthering veg"! Look at this bit!

0:24:160:24:19

-He's on it!

-"Hake a la Rochester"!

-OK, that's done.

0:24:190:24:22

It's now one minute before we need to leave here.

0:24:250:24:28

-OK, let's get the main courses down there, please.

-Right.

-Go!

0:24:330:24:37

-Come back for your dessert later on.

-Are you ready, Jimmy?

-I'm ready.

0:24:370:24:40

Are you ready in there, Red Team?

0:24:400:24:42

-You are...

-Lucky!

-..a godsend!

0:24:470:24:49

-Jimmy?

-Yes, sir?

-You were on fire, mate.

0:24:490:24:52

-Yeah, literally!

-THEY LAUGH

0:24:520:24:55

Can I tell you the other team have gone? You need to move.

0:24:550:24:58

-Keep it going!

-Quite work out, this is.

-It's more than a workout.

0:25:040:25:08

-No pain, no gain.

-It looks lovely, doesn't it?

0:25:080:25:10

The Bronte sisters would be very proud of these menus.

0:25:180:25:21

I'm looking forward to roast lamb with "Wuthering veg"!

0:25:210:25:25

The bicentennial feast is finally ready.

0:25:250:25:28

-Hello!

-Oh, don't it look terrific!

-Hello!

0:25:290:25:34

There you go, darling.

0:25:340:25:36

The Red Team's menu includes Sid's Barnsley chops,

0:25:360:25:40

which are being served with roast potatoes, carrots,

0:25:400:25:44

parsnips, Brussels sprouts, cauliflower cheese and lamb gravy.

0:25:440:25:49

Anyone for fish?

0:25:500:25:52

The troublesome hake has been served with mash and a parsley sauce.

0:25:520:25:57

It's a great hake!

0:25:570:25:59

And Cherry's leek and Wensleydale quiche is accompanied

0:26:040:26:07

by a carrot, celery and raisin salad.

0:26:070:26:10

Thanks.

0:26:110:26:12

There you go.

0:26:160:26:17

Huge chop. Would have fed two, but it was really lovely.

0:26:260:26:31

Picked the right one.

0:26:310:26:32

This is what they call in Yorkshire "a gurt big chop".

0:26:320:26:36

I don't think I'm going to be able to finish it, to be honest,

0:26:360:26:39

but I'll do my best, I'll do my best.

0:26:390:26:41

-Look at that!

-That's very good.

-That's a Bronte-saurus!

0:26:410:26:45

Look at the size of that!

0:26:450:26:46

The lamb I like, because he's crisped the fat.

0:26:460:26:48

He's got rosemary and salt across the top, the potatoes are

0:26:480:26:51

cooked well, but I tell you what, it was a bit of a palaver.

0:26:510:26:53

Everybody was working towards the roast dinner.

0:26:530:26:56

The hake was excellent with the mashed potatoes

0:26:570:27:01

and the sauce that was with it, it was perfect.

0:27:010:27:03

I think the Brontes would be very happy with this.

0:27:030:27:06

I'm not sure if they had chard in those days, I don't know,

0:27:060:27:09

but we certainly know that they ate an awful lot of potatoes.

0:27:090:27:12

I've got a creamy sauce,

0:27:130:27:15

smooth mash and I've got a nicely fried fish steak.

0:27:150:27:18

Nowt wrong with that.

0:27:180:27:20

Without Audley, this dish would not have happened at all.

0:27:200:27:23

Leek and Wensleydale was absolutely delicious. All of it was super.

0:27:250:27:31

Technically, I think the pastry needs more cooking,

0:27:310:27:34

but I do, however, like the flavours.

0:27:340:27:36

It was really lovely.

0:27:370:27:39

When you're vegetarian and you see the word quiche,

0:27:390:27:41

your heart just wilts, but that was really something special.

0:27:410:27:43

Absolutely over the moon that they enjoyed it.

0:27:430:27:45

They came back for seconds! All of them!

0:27:450:27:48

Across the schoolroom, the Blue Team is also drawing the crowds.

0:27:490:27:54

Neil's quail is being served with an onion gravy, bacon,

0:27:540:27:59

celeriac mash and cabbage.

0:27:590:28:00

Can I have some quail, please?

0:28:000:28:02

-Of course you can.

-Thank you.

0:28:020:28:05

-What would you like, madam?

-Fish pie.

-Fish pie?

0:28:050:28:09

Also on offer are Alexis' salmon fish pie and Louise's

0:28:090:28:14

beetroot spelt risotto, topped with blue cheese.

0:28:140:28:18

Risotto? Oh, my gosh, I'm so delighted. Thank you very much.

0:28:190:28:21

It's a spelt risotto, so it's quite a sort of hearty taste,

0:28:210:28:25

I think I would say.

0:28:250:28:26

Never had quail before. It's lovely.

0:28:360:28:38

It was a really tasty and succulent,

0:28:380:28:41

but it's just really hard to eat and get into with a knife and fork.

0:28:410:28:44

I didn't want to pick it up with my fingers.

0:28:440:28:47

Quail with onion gravy and bacon is wholesome and hearty and warming.

0:28:480:28:53

Not something that a lot of people have eaten before,

0:28:530:28:56

and I think he's done a good job of it.

0:28:560:28:58

It was delicious.

0:28:590:29:01

Perhaps a tiny bit more salt in the fish pie,

0:29:010:29:03

a bit more seasoning, but, yes. But really, really nice.

0:29:030:29:07

I think the Brontes would have loved to have eaten it,

0:29:070:29:09

but I don't think they got such good food, unfortunately, poor things.

0:29:090:29:12

It was lovely. Yeah. And the sauce was nice inside.

0:29:120:29:16

And the potatoes were nice and soft. Fabulous.

0:29:160:29:18

Very decent creamy, hot, steaming fish pie by Alexis.

0:29:200:29:24

Good effort.

0:29:240:29:25

I think he understood the task completely and got this out with no trouble at all.

0:29:250:29:29

It went down rather well.

0:29:290:29:30

I think it's a very good fish pie.

0:29:300:29:33

This is great. I'd happily have this 3-4 nights a week?

0:29:350:29:38

THEY LAUGH

0:29:380:29:40

-I would. Very nice cooking.

-Everything's nice and chewy.

0:29:400:29:43

Spelt and beetroot with lots and lots of rosemary and thyme.

0:29:450:29:48

-I think it's a good idea.

-I'm a little uninspired by it.

0:29:480:29:50

I think spelt needs more cooking.

0:29:500:29:52

It's a little bit bouncy and chewy for me.

0:29:520:29:54

We forgot about the cauliflower cheese.

0:30:030:30:06

-I think there was probably enough on its own.

-Yeah, there was.

0:30:060:30:08

While everyone finishes their mains,

0:30:080:30:10

Audley is racing to finish his custard.

0:30:100:30:13

Hello, Audley.

0:30:130:30:15

We've just been completely swamped

0:30:150:30:17

by a rugby scrum of people in bonnets.

0:30:170:30:19

-Audley, what are you doing in there?

-Making custard.

0:30:210:30:24

-What you doing out there?

-I don't know, it's freezing.

0:30:240:30:27

I'm going to go to try and recover my pudding.

0:30:270:30:31

Having sized up the competition,

0:30:310:30:33

Jimmy decides to embellish his tarts.

0:30:330:30:36

-There's a snowstorm going on in the village of...

-That's perfect.

0:30:370:30:40

..the plum people.

0:30:400:30:41

CHEERING AND APPLAUSE

0:30:430:30:45

You're going to love this.

0:30:450:30:47

OK. Desserts are ready!

0:30:510:30:55

CHEERING

0:30:550:30:57

Branwell Bronte pudding, people.

0:30:590:31:01

Oh, yes, please.

0:31:010:31:03

Richard burnt his sponge, so has just served poached pears,

0:31:030:31:07

stewed rhubarb and raspberries with Audley's custard.

0:31:070:31:11

-Oh, look at this!

-Did you see how smooth that rolled on?

0:31:130:31:16

-Ooh, lovely!

-I hope it tastes as good as it looks.

0:31:160:31:19

OK, enjoy it.

0:31:190:31:20

And I went for the pear. And it was lovely.

0:31:240:31:27

Especially the custard, it was beautiful.

0:31:270:31:30

Roll up, roll up, we've still got custard!

0:31:300:31:32

Yeah, custard would be lovely.

0:31:320:31:34

I made this by hand, with love.

0:31:340:31:36

Fantastic Branwell pudding,

0:31:370:31:39

With the most beautiful custard made by Audley, with love.

0:31:390:31:42

What more could you want, really?

0:31:420:31:44

Yeah, they liked it, yeah!

0:31:450:31:47

That pair with that lovely rhubarb across the top is really, really delicious.

0:31:480:31:52

And the custard is wonderful.

0:31:520:31:54

-We're a sponge short of a triumph there, Torode.

-We are.

-You bet.

0:31:540:31:58

-You're supposed to say, "Can I have the phoenix tart!"

-Can I have the phoenix tart, please?

0:31:580:32:02

Yes, lovely! I hope you like it.

0:32:020:32:03

Jimmy's salvaged plum-and-raspberry tarts have been topped

0:32:050:32:09

with figs, chopped walnuts, blackberries and icing sugar.

0:32:090:32:14

Looks gorgeous, thank you.

0:32:160:32:19

Look, you're clearing your plate. That's a great sign!

0:32:210:32:24

Jimmy Osmond made my pudding!

0:32:270:32:28

The presentation is beautiful.

0:32:310:32:34

-It was really nice, but the fig was just...

-It was the first time we tried figs.

0:32:340:32:38

-And it was just odd.

-It had a weird texture.

-It wasn't very nice.

0:32:380:32:41

Without the fig, the tart would have been really nice.

0:32:410:32:45

That's a beautiful-tasting thing.

0:32:450:32:46

Pastry is sweetened and its light and it's got beautiful

0:32:460:32:49

fruit across the top of it.

0:32:490:32:51

He rescued it, and he did a really good job.

0:32:510:32:53

It's tart and it's sweet and it is crumbly and it's buttery and

0:32:530:32:56

it's very delicious indeed.

0:32:560:32:58

Well done! Oh, my God! Well done.

0:33:000:33:03

Yay!

0:33:030:33:04

The start of our semifinals and I have to say,

0:33:070:33:09

a day like this has made me really smile.

0:33:090:33:12

Our nine have worked really hard.

0:33:140:33:16

Varying degrees of success.

0:33:170:33:19

There were a few mistakes made along the way.

0:33:200:33:23

But in all, actually,

0:33:250:33:27

they've fed those people in that hall and did us proud.

0:33:270:33:31

Now, back to the MasterChef kitchen.

0:33:340:33:37

Three of them will be leaving us.

0:33:370:33:39

It's a bit like a novel, this.

0:33:410:33:43

You just don't know how it's going to end.

0:33:440:33:46

A warm welcome back to the MasterChef kitchen.

0:34:190:34:22

I hope that you've recovered.

0:34:220:34:24

In front of you is your favourite ingredient.

0:34:260:34:29

The ingredient that you said to us that you love to cook with.

0:34:290:34:33

Showcase it alongside anything else you like

0:34:390:34:42

from this extraordinary larder behind us.

0:34:420:34:45

At the end of this,

0:34:450:34:47

three of you will be going home.

0:34:470:34:49

Ladies and gentlemen, 90 minutes -

0:34:510:34:54

let's cook.

0:34:540:34:56

I want to do the best I can do,

0:35:010:35:04

and I think I'm getting better each time.

0:35:040:35:07

If this show is about teaching people how to cook and getting

0:35:110:35:14

a passion for it, I think I'm a good horse to bet on.

0:35:140:35:18

Jimmy, you're dressed like Jim Morrison.

0:35:200:35:23

It keeps me awake...

0:35:230:35:24

What are you wearing?

0:35:240:35:25

..and I can spill loads of things on me and you'd never know, right?

0:35:250:35:28

Jimmy, what's your favourite ingredient?

0:35:280:35:29

Well, you know, I like halibut,

0:35:290:35:31

but I didn't realise I was going to cut the whole thing.

0:35:310:35:33

And I'm going to prepare it in a couple of different ways.

0:35:330:35:36

At home, we kind of put it in a batter.

0:35:360:35:38

So, I'm going to try and if that doesn't work,

0:35:380:35:40

I'll have a baked one as well.

0:35:400:35:41

You're not sure, right now, how your dish is going to end up?

0:35:410:35:45

I have a plan, but I have a plan A and a plan B,

0:35:450:35:48

and I'm doing to go forward with both and see what works.

0:35:480:35:51

Richard, what is your favourite ingredient?

0:36:030:36:05

My favourite ingredient is haggis.

0:36:050:36:07

-You're not a Scotsman?

-I've got some Scottish heritage,

0:36:070:36:10

but I've spent a lot of my life in Scotland and a lot of my life

0:36:100:36:12

has been mixed up with Scottish people and I love haggis.

0:36:120:36:15

So, that's why I'm it cooking today.

0:36:150:36:17

I was describing it to Jimmy Osmond and he thought it was like

0:36:170:36:20

something you'd scrape off a road in Utah, but actually, it's delicious.

0:36:200:36:24

Richard's idea, I think, is an extraordinary one.

0:36:270:36:31

He's going to encase little bits of haggis, which he's making into a mousse,

0:36:310:36:35

with straw potatoes around the outside and then deep fry them,

0:36:350:36:38

like a lovely Chinese dumpling.

0:36:380:36:40

I think, maybe, this'll work and I certainly hope I'll get some brownie points for originality -

0:36:440:36:49

although that can go horribly wrong, of course.

0:36:490:36:52

30 minutes have gone.

0:36:540:36:56

You've got one hour left.

0:36:560:36:57

My absolute favourite ingredient is scallops - "scollops", whatever you want to call them -

0:37:030:37:06

but, I don't have them very often because my husband's allergic to them.

0:37:060:37:09

Have you put favourite plate of scallops you can remember.

0:37:090:37:12

Oh, there's just so many!

0:37:120:37:14

Erm, there is one particular one, that I've had in Cornwall,

0:37:140:37:16

which I'm trying to re-enact.

0:37:160:37:18

I'm going to do it with a pesto mash, hopefully on a bed of wild garlic as well.

0:37:180:37:22

So, the mash, the wild garlic, the scallops and, hopefully,

0:37:220:37:25

some bacon on the top.

0:37:250:37:27

Is there too much going on?

0:37:270:37:29

What I have learnt in the competition is that I doubt myself.

0:37:340:37:38

I must try not to do that. I must go with what I think is right.

0:37:380:37:41

I should not be a doubting Thomas.

0:37:420:37:44

I'm a bit worried about the fact that somebody might be going home today.

0:37:480:37:51

It could quite possibly be me.

0:37:520:37:54

Tommy's favourite ingredient is chicken.

0:37:570:37:59

He's got bacon, paprika inside that stuffing

0:37:590:38:03

and on top of that chicken, he's put honey.

0:38:030:38:05

I love chicken. That was about the only thing that we could afford

0:38:090:38:12

when I were growing up, so I've grown up with it all my life.

0:38:120:38:14

-You love chicken.

-Yeah, I do.

-I think we all love chicken.

0:38:140:38:17

How are you cooking yours today?

0:38:170:38:18

I've spiced it up and, at this moment in time,

0:38:180:38:21

it's very near to perfection,

0:38:210:38:22

and it's all looking pretty good.

0:38:220:38:24

Your chicken's near to perfection, if you say so yourself, right, Tom?

0:38:240:38:27

Correct.

0:38:270:38:28

I absolutely love cooking with salmon. I cook with it all the time.

0:38:380:38:42

My kids love it, it's healthy, you can do it in so many ways.

0:38:420:38:46

It's just always in my fridge.

0:38:460:38:48

I'm going to cook my socks off today.

0:38:480:38:50

I'm going to try and make the flavours work together,

0:38:500:38:53

whilst also not being too safe and boring.

0:38:530:38:56

Cherry is putting with her salmon

0:38:590:39:01

lots of things that she likes to eat.

0:39:010:39:03

We have got crushed potatoes,

0:39:030:39:07

we've got tomatoes, pine nuts and bacon

0:39:070:39:09

and we've got cauliflower puree.

0:39:090:39:12

I'm sure she doesn't like to eat them all together.

0:39:120:39:15

What's your favourite ingredient, Alexis?

0:39:250:39:27

It's chicken thighs.

0:39:270:39:29

What is it about it?

0:39:290:39:30

I think dark meat absorbs more flavour.

0:39:300:39:32

I think chicken breast is dull, really dull.

0:39:320:39:35

Sure.

0:39:350:39:36

You look in control.

0:39:360:39:37

Do you know what? I realised the whole panic thing

0:39:370:39:40

wasn't working for me.

0:39:400:39:41

I was forgetting stuff.

0:39:410:39:43

So, I made a plan. Stick to the plan.

0:39:430:39:46

Just hope it's good enough.

0:39:460:39:47

He's going to serve chicken thigh with skordalia,

0:39:500:39:52

one of my favourite things in the whole world.

0:39:520:39:54

It's a mashed potato, flavoured with lots and lots of garlic and

0:39:540:39:57

olive oil, and it gives you a really big kick of flavour.

0:39:570:40:00

I don't want John and Gregg to think I'm a one-trick pony.

0:40:010:40:05

You know, "Oh, he can only cook Greek food."

0:40:050:40:07

But, it's the flavours I'm more comfortable with.

0:40:070:40:10

I don't think an invention test is the time to go,

0:40:100:40:12

"Oh, yeah, I think I'm going to put coconut with a bit of cucumber and lime.

0:40:120:40:18

"Yeah, I think that'll work."

0:40:180:40:20

This is not the time.

0:40:200:40:21

So, my favourite ingredient is plantain.

0:40:260:40:29

It is a bit of a comfort food.

0:40:290:40:31

It does remind me of my Jamaican parentage.

0:40:310:40:33

Both my mum and dad were born in Jamaica.

0:40:330:40:35

They came to England in the '60s.

0:40:350:40:37

So, you know, there was always a plantain floating around.

0:40:370:40:40

Audley's dish is sort of a Thai curry of prawns with coconut milk,

0:40:420:40:47

served on top of a sweet potato and plantain mash.

0:40:470:40:51

I hope he's got lots and lots of spice in that dish.

0:40:510:40:54

Last time we put you through, you did a lap of honour.

0:40:580:41:01

Yeah.

0:41:010:41:03

How would you celebrate today?

0:41:030:41:04

May be a lap of honour

0:41:040:41:06

and a song

0:41:060:41:07

and a little dance.

0:41:070:41:09

You know, if I go through, we're going to get a little crazy.

0:41:090:41:12

Guys, you've got 20 minutes left.

0:41:150:41:17

-What's your favourite ingredient, Sid?

-I've chose mackerel.

0:41:250:41:28

-Why mackerel?

-Cos I think it's a little bit underrated.

0:41:280:41:30

I like to cook it. It's a breakfast thing. Lunch. Dinner.

0:41:300:41:35

It's, er, multipurpose.

0:41:350:41:37

And the competition - tell me about how you feel about the competition?

0:41:370:41:40

I'm feeling good. I mean, obviously, I don't want to go.

0:41:400:41:42

I love cooking and I feel that I want to learn more. You know?

0:41:420:41:46

I want to step it up a gear.

0:41:460:41:48

The mackerel has to be the centre stage.

0:41:500:41:53

He's baking it and he's going to serve it in a broth,

0:41:530:41:55

almost like an Asian noodle soup.

0:41:550:41:57

I don't want just a bowl of soup with a few bits of mackerel across the top.

0:42:020:42:05

I want to taste the mackerel.

0:42:050:42:07

My favourite ingredient is fillet steak.

0:42:170:42:20

I'm cooking a traditional dish, steak and chips,

0:42:200:42:23

but obviously, because it is simple,

0:42:230:42:25

to get through I've got to do things

0:42:250:42:28

a bit special with it.

0:42:280:42:29

And if you did get through?

0:42:290:42:31

I'd be on the phone to my wife probably crying again,

0:42:310:42:34

that I've only gone and done it.

0:42:340:42:36

Which I've done at every stage.

0:42:360:42:38

It's emotional, yeah.

0:42:380:42:39

He's going to do a peppercorn sauce,

0:42:420:42:44

traditionally made with the meat juices,

0:42:440:42:46

and then you flame the plan - to deglaze it - with brandy.

0:42:460:42:50

Neil's going to use whisky, which is fine,

0:42:530:42:55

as long as the whisky's not too strong.

0:42:550:42:57

Last five minutes.

0:42:590:43:00

Amazing, in a kitchen of nine cooks you could hear a pin drop.

0:43:040:43:07

There seems to be this nervous silence going on.

0:43:080:43:11

Everybody, their head down

0:43:110:43:13

and they're trying to make the best dish.

0:43:130:43:15

Final 60 seconds, ladies and gentlemen!

0:43:270:43:29

That's it. Stop, please, stop.

0:43:440:43:46

For his place in the final six,

0:43:560:43:59

Jimmy has cooked halibut, which he served with mash,

0:43:590:44:03

courgettes, carrots, wild garlic

0:44:030:44:06

and a dill yoghurt sauce.

0:44:060:44:08

Your fish is cooked really nicely.

0:44:150:44:17

-Really?

-And I really like the smoothness of your mashed potato.

0:44:170:44:21

I think your vegetable medley is just chopped up too small.

0:44:210:44:24

-I think you could afford to make it a bit bigger.

-OK.

0:44:240:44:28

That sauce you've made is absolutely lovely and it shows

0:44:280:44:31

a really good balance of sourness, sharpness from vinegar

0:44:310:44:35

and it's packed full of dill.

0:44:350:44:36

Jimmy, somehow try and tidy up these plates

0:44:360:44:39

because your touch and your palate are sound.

0:44:390:44:42

THEY LAUGH

0:44:470:44:48

Neil's ingredient of choice was fillet steak,

0:44:520:44:56

which he served with triple-cooked chips, onion rings,

0:44:560:45:00

mushrooms, tomatoes

0:45:000:45:03

and a whisky peppercorn sauce.

0:45:030:45:05

That sauce looks very liquid to me.

0:45:080:45:10

It needs thickening up.

0:45:100:45:11

I'd like a crack of seasoning,

0:45:180:45:20

pepper and salt across the top of that steak.

0:45:200:45:23

I would want my steak cooked more than that.

0:45:230:45:26

Love those mushrooms.

0:45:260:45:28

Little bit of butter on there and they're bursting full of flavour,

0:45:280:45:31

but that sauce is an issue.

0:45:310:45:34

It needs to coat a piece of beef, doesn't it?

0:45:340:45:36

You need to be able to dip a chip in it.

0:45:360:45:38

Your sauce isn't just thin, I don't like the whisky in it.

0:45:400:45:43

I find that peatiness of the whisky with the chips really quite weird.

0:45:430:45:47

It's almost floral, almost fruity in its own way,

0:45:470:45:51

and I think that's misplaced with the steak.

0:45:510:45:54

The sticking point is the sauce

0:45:540:45:56

and I knew it would be at the start of the dish.

0:45:560:45:58

You know, I didn't get it quite as good as I hoped to.

0:45:580:46:02

Richard chose to use haggis,

0:46:040:46:07

which he deep-fried in spiralised potato,

0:46:070:46:11

accompanied by spiralised turnip and a whisky cream sauce.

0:46:110:46:15

I think it looks great.

0:46:170:46:19

The peaty whisky sauce is delicious with that haggis.

0:46:270:46:31

And then a little bit of sharpness

0:46:310:46:33

from your raw turnip with the vinegar, I think it's great.

0:46:330:46:36

-I really, really like it, but that's just me.

-Thank you.

0:46:360:46:40

I love the potatoes around the haggis so much,

0:46:400:46:43

I'd like a lot more.

0:46:430:46:44

In saying that, I think that's a very, very good dish.

0:46:440:46:48

The whole thing is really, really clever. I think it's a knockout.

0:46:480:46:51

Thank you.

0:46:510:46:52

I think what I'm most encouraged by is that

0:46:540:46:56

they seem to applaud my efforts to make the food a bit prettier

0:46:560:47:00

because I'm not a great person for that, really,

0:47:000:47:02

and I really did try on this one.

0:47:020:47:04

Louise's dish was designed around scallops,

0:47:040:47:08

which she's topped with bacon and served in a curried cream sauce

0:47:080:47:12

alongside pesto mash, wild garlic,

0:47:120:47:15

carrots and courgettes.

0:47:150:47:17

Your scallops are cooked really nicely and with the bacon

0:47:230:47:27

and that curry-like sauce with the white wine,

0:47:270:47:29

I think that's lovely,

0:47:290:47:31

and then you throw a big hunk of mashed potato

0:47:310:47:34

-with that tinny-ness that comes with basil, that just doesn't work.

-OK.

0:47:340:47:39

I completely and utterly agree.

0:47:400:47:43

But you have got some really lovely colour on the top of those scallops

0:47:430:47:47

and you've cooked them well, as well as a chef would,

0:47:470:47:50

and that sauce is divine.

0:47:500:47:51

Thank you.

0:47:510:47:53

They said about the scallops, and I'm really, really pleased,

0:47:550:47:58

because I don't get to cook scallops very often,

0:47:580:48:01

that I cooked them as a chef would.

0:48:010:48:03

I can't be more pleased than that.

0:48:030:48:05

Tommy's chicken breast has been

0:48:070:48:09

filled with paprika-spiced Greek yoghurt, wrapped in bacon

0:48:090:48:13

and coated in honey,

0:48:130:48:14

and served with new potatoes,

0:48:140:48:17

carrots and a cheese sauce.

0:48:170:48:19

The chicken itself is cooked nice

0:48:260:48:28

and I like that filling with the yoghurt and spices

0:48:280:48:30

and for me, I'm sitting somewhere in India,

0:48:300:48:32

and then I start having the potatoes with the cheese sauce

0:48:320:48:36

and I think maybe it's sort of French.

0:48:360:48:38

I don't really like the flavours very much, Tommy, I'm sorry to say.

0:48:380:48:40

OK, all right.

0:48:400:48:42

-That sauce is a little rich for me, a little bit too much cheese.

-OK.

0:48:430:48:46

And I think you're another one here that needs to work on presentation.

0:48:460:48:50

Sure. Thank you.

0:48:500:48:53

Hopefully, if I'm still here, I will try twice as hard

0:48:530:48:56

to get the presentation right.

0:48:560:48:58

Deep down, I think that's what sort of spoiled it, really.

0:48:580:49:02

Sid's favourite ingredient is mackerel,

0:49:040:49:07

which he shredded and served with prawns in a Thai noodle soup

0:49:070:49:11

made with carrots, courgettes,

0:49:110:49:14

coconut milk, lemongrass,

0:49:140:49:16

chilli and ginger.

0:49:160:49:18

Every single part of your mouth is full of this extraordinary flavour.

0:49:230:49:28

I don't believe it's necessarily showcasing the mackerel,

0:49:280:49:31

-but it's very, very, very tasty indeed.

-Thank you.

0:49:310:49:35

He's got a point, Sid.

0:49:360:49:37

I don't think anyone would describe that as a mackerel dish.

0:49:370:49:40

However, it's a very nice, tasty dish.

0:49:400:49:42

Anybody would enjoy those flavours, Sid. They are really good.

0:49:420:49:46

Thank you.

0:49:460:49:48

Where did you learn stuff like that?

0:49:480:49:50

Just made it up as I went along.

0:49:500:49:52

They were quite happy with the actual end product, the dish,

0:49:550:49:58

the flavours, the taste, so it should be enough.

0:49:580:50:01

Cherry chose to work with salmon,

0:50:030:50:06

which she pan-fried and served with crushed new potatoes,

0:50:060:50:10

cauliflower puree, roast tomatoes

0:50:100:50:12

and a garlic mayonnaise.

0:50:120:50:14

You crisped up the skin on the salmon and then you turned it over,

0:50:170:50:20

so the skin goes soggy again.

0:50:200:50:22

Which is frustrating because I really tried to

0:50:220:50:25

make the skin really crispy.

0:50:250:50:26

For me, the salmon is cooked absolutely perfectly.

0:50:330:50:37

Your potatoes are really tasty with your garlic mayonnaise.

0:50:370:50:40

However, I don't like the cauliflower puree and roast carrots

0:50:400:50:44

because fish is a lovely, salty flavour of the sea

0:50:440:50:47

and I think that sweet root vegetable doesn't work.

0:50:470:50:50

Not for me, I'm sorry.

0:50:500:50:52

I'm not convinced that all works together.

0:50:530:50:55

You would lose that fish with the garlic and a cauliflower puree.

0:50:550:50:59

It didn't go brilliantly, just together it was too much,

0:51:020:51:06

and I can totally see what they're saying.

0:51:060:51:09

Audley's favourite ingredient is plantain, which he pan-fried

0:51:110:51:16

and added to a sweet potato mash

0:51:160:51:18

served with prawns, cherry tomatoes,

0:51:180:51:21

carrots, courgettes

0:51:210:51:23

and a coconut curry sauce.

0:51:230:51:25

It does look a bit rough.

0:51:320:51:33

However, the plantain you've done in two different ways,

0:51:330:51:36

in the mash with the sweet potato, I think that's great,

0:51:360:51:39

that's stopped it being really sweet and become more mealy

0:51:390:51:42

and I think that's delicious,

0:51:420:51:44

and the way you've just fried the plantain on the side,

0:51:440:51:46

they're lovely.

0:51:460:51:48

I really like those vegetables in that sauce

0:51:480:51:52

with those baked potatoes

0:51:520:51:54

and I think we've got a very colourful, interestingly,

0:51:540:51:57

nicely flavoured thing,

0:51:570:51:59

but you got to smarten this thing up, mate.

0:51:590:52:01

As you're moving towards the final, everything has to be right,

0:52:030:52:07

so I can't let my presentation lag behind the quality of my cooking

0:52:070:52:11

and the taste of the cooking,

0:52:110:52:13

so I've really got to focus on that if I get through.

0:52:130:52:15

Alexis' favourite ingredient is chicken thighs,

0:52:170:52:20

which he pan-fried and served with skordalia - garlic mash -

0:52:200:52:25

topped with beetroot with aubergine,

0:52:250:52:28

leeks and a garlic mayonnaise.

0:52:280:52:31

It's not a plate.

0:52:370:52:39

It's a collection of things, but those things taste damn fine.

0:52:390:52:43

Let me tell you.

0:52:430:52:44

That chicken is moist, it's lovely, the aubergines are perfectly cooked,

0:52:440:52:49

they are soft but they've got tonnes of seasoning on them as well.

0:52:490:52:53

That skordalia is a delight.

0:52:530:52:55

It's citrusy but it's packed full of garlic.

0:52:550:52:58

It's almost hot, it's got so much garlic in it.

0:52:580:53:00

I would happily munch the living daylights out of all of that.

0:53:000:53:04

Thank you.

0:53:040:53:06

It's robust, it's gutsy, it's proper food.

0:53:060:53:09

Every single thing on that plate is absolutely delicious.

0:53:090:53:13

It went a lot better than I expected.

0:53:140:53:17

I'm hopeful but I don't want to...

0:53:170:53:19

feel too secure just yet.

0:53:190:53:21

MasterChef semifinal's always going to be tough.

0:53:290:53:31

I think we've got to be realistic

0:53:340:53:36

about who can cope with the rest of the competition.

0:53:360:53:39

I believe three of them have done more than enough to march

0:53:390:53:43

straight through to the next round.

0:53:430:53:45

Alexis...

0:53:470:53:48

..Richard...

0:53:500:53:51

..and Sid.

0:53:530:53:54

I totally agree. As for the rest of them, I think it's a tough decision.

0:53:550:54:00

Three cooks will be going home.

0:54:020:54:04

I cooked my heart out.

0:54:120:54:13

I just don't know if I'm going to go through with that.

0:54:160:54:19

Looking at all the other contestants,

0:54:190:54:22

I think I'd better start packing.

0:54:220:54:24

I'm really hoping that they remember that most things they've liked,

0:54:250:54:30

so I really want them to let me stay.

0:54:300:54:32

Everything's there for a reason.

0:54:340:54:36

Everything happens for a reason

0:54:380:54:40

and if I go home, the reason is I wasn't good enough.

0:54:400:54:43

I just hope that you look back on this with a certain amount of pride

0:54:580:55:02

because all of you have been great.

0:55:020:55:04

We said that we could only take the best cooks through.

0:55:080:55:11

The three cooks leaving us are...

0:55:150:55:17

..Tommy...

0:55:260:55:27

..Cherry...

0:55:300:55:31

..and Neil.

0:55:440:55:45

-Cheers.

-See you round.

0:55:490:55:51

-Thanks, guys.

-Thank you. Thank you, thank you.

0:55:580:56:00

Good luck! Oh, my God, good luck!

0:56:020:56:03

It's probably right that I went today because I believe

0:56:090:56:12

the guys that are left in - better knowledge of cooking than I have.

0:56:120:56:16

I would have liked to have fought on

0:56:170:56:21

but it's the way it goes.

0:56:210:56:23

I don't think I'm ever going to forget it.

0:56:230:56:26

So full-on!

0:56:260:56:29

Oh, my God, what an amazing experience.

0:56:300:56:32

There's base jumping and there's driving fast cars

0:56:320:56:35

and then there's MasterChef. Oh, my God!

0:56:350:56:38

THEY CHEER

0:56:390:56:41

He's doing the lap again!

0:56:450:56:47

To make it to the last six is a big surprise, hugely welcome.

0:56:470:56:51

I'm very happy right now.

0:56:510:56:53

That's unbelievable!

0:56:530:56:55

Way to go, vicar!

0:56:550:56:57

I'm getting a little emotional.

0:56:570:56:59

I already had the farewell speech prepared.

0:56:590:57:02

CHEERING

0:57:020:57:05

I feel I've made it by the skin of my teeth

0:57:060:57:08

but I am going to focus now.

0:57:080:57:10

I really need to focus and get on with it properly.

0:57:100:57:13

We're really close to the final.

0:57:140:57:16

I'm really gunning now for that final place.

0:57:160:57:19

Tomorrow night, it's the last of the semifinals,

0:57:250:57:29

and it's a battle for a place in finals week.

0:57:290:57:32

Oh, it's gone all over the side!

0:57:330:57:35

Don't worry, most of it's going in.

0:57:350:57:37

HE SHOUTS A COMMAND

0:57:370:57:40

Quick march!

0:57:400:57:42

That is beautiful.

0:57:430:57:46

I think this could convert me into rarer meat.

0:57:460:57:49

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