Episode 4, Part 2 Celebrity MasterChef


Episode 4, Part 2

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This week's MasterChef heat has seen these four celebrities

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taken way out of their comfort zone.

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My arm's dropping off!

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But look, it's coming.

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If they don't like it, I'll stick it in their laps!

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Tonight, they face one final challenge,

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as they battle for a place in the semifinals.

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I'm treating it like a big match, being in MasterChef,

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and the next challenge is the next game,

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but there are a bit of those pre-match nerves.

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It's a little bit frightening now.

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I just can't believe I'm still here.

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I do hope to get to the semifinals, and if I got through today,

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I'd be so happy. I really would.

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The more you do, the more you get into it,

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and I'm at the stage now where I'm literally waking up

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in the middle of the night, wide awake,

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going, "Sea bass! Sea bass!"

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Good to see you back here in the MasterChef kitchen.

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We have invited guests in here today to taste your food,

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people that have succeeded in this competition -

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Sam Nixon,

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Ade Edmondson,

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and Phil Vickery.

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Two semifinal places up for grabs.

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That means at the end of this, two of you are going home.

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One hour and 15 minutes, two courses,

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four plates of each course.

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Ladies and gentlemen, let's cook!

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I don't do, you know,

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with trimmings and gooly woolies all over the plate and stuff.

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If it looks all right and tastes all right, I'm happy.

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Laila, what are your two courses?

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Liver and bacon with glazed carrots and mustard mash,

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and then I'm doing apple crumble with cinnamon and brown sugar.

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-Are you making custard?

-No, and cream.

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I can't make custard.

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I've never tried, and don't want to when I can get it out of a packet.

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But that's not the MasterChef way, is it?

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No, but I'm not at the MasterChef thing yet.

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I'm just a beginner. I'm a novice.

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What about feeding people that have been MasterChef champions?

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If it goes right and it's all cooked and it turns out nice,

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and they like it, I've done a good thing today.

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The liver needs to be crispy on the outside

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and a little tiny river of pink through it.

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The bacon needs to be crispy.

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The gravy needs to be lovely and flavoursome.

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The mash needs to be free of lumps and rich with lots of mustard

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so it's slightly fiery.

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I feel a bit pressured already, now, to be honest!

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Yeah, it's definitely coming.

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Again, I've just got to try and focus,

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block that out, and just hope that mine's good enough.

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Amelle, tell us what you're going to cook for us.

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I'm cooking us a Halal Thai green chicken curry.

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For dessert, I'm doing a mango sorbet-esque dessert

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with meringue little pieces in there as well,

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so it should be... It should complement the curry, anyway.

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How hot do you like your curry?

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See, I like mine really hot,

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but I'm not going to risk that with you guys.

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-Go hot.

-What? Go hot!

-You like it?

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Yeah, yeah, yeah. We like everything hot, me and him.

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We're like this. See? It's hot!

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I love a Thai green curry. I think it's a great, great thing.

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These days, the convenience,

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-there's Thai green curry pastes on the shelves.

-That's fine.

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However, she can't just rely upon packets to make her way through

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to a semifinal place.

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I've practised my dish and I'm within seconds.

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It's time-critical.

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I've got to be right on it.

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What are you making for us?

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Pan-fried sea bass, with a pine nut and olive vegetable sauce,

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with rosemary-sauteed potatoes.

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-And your dessert?

-Strawberry shortbread with a vanilla cream,

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and a little strawberry coulis.

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-You've got three guests in the dining room today.

-Yeah.

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And one of those men, Phil Vickery, you know very, very well indeed.

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-I do.

-Do you think that after you guys playing together...

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It was eight years you played together?

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Yeah, about eight years, yeah.

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That he is going to have empathy?

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No! He knows a good plate when he sees it,

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so I'm looking to impress him,

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obviously, the other two judges, and yourselves.

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In my opinion, Neil has got quite an exciting menu.

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My concern for Neil with the strawberry shortbread

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is that he's doing three layers and not just two,

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and it's going to be this toppling tower

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full of strawberries and shortbread.

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Well, MasterChef's become huge, actually.

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I dream about it. I plot about it.

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In my mind, I'm already running scenarios for a future on MasterChef

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so I just hope it happens.

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Your two courses are going to woo the crowd?

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-I hope so.

-What are they?

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We're going to have some pan-fried sea bass with some celeriac puree,

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and then with some green beans and pancetta,

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and then we're going to have a chocolate and hazelnut brownie

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with a creme Chantilly.

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-Have you given some mind to presentation?

-Well, I have,

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but I'm conscious that I am not the Rembrandt of the plate,

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putting it mildly.

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I'm more like the Jackson Pollock,

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but I'll try not to be serving you a plate of Pollocks today.

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Very good indeed.

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Chocolate brownie, you want a perfect texture -

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not too wet, not too dry, almost spongelike.

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You're halfway - 30 minutes gone. 30 minutes left on your main course.

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OK.

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It's lovely to be back, actually,

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and it's nice to be back and not feeling nervous.

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I specifically remember, for me,

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this was a turning point in the competition.

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To this day, I always say a Scotch egg saved me, which it really did.

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It was ridiculous. It got some incredible comments.

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-I don't think he could have made this any better.

-No, I agree.

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It was good.

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I think the hardest thing for me

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were the pressures of timing and delivering.

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There is no second chance. It's not, "Oh, wait a minute, it'll be OK."

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That's what I struggled with.

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Whenever I go anywhere, any kind of restaurant,

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I just want to have something really tasty to eat.

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I'm not too fussed about beans, sort of, resting in towers,

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and, you know, the architecture.

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I want something to taste really nice.

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What have we got?

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HE CHUCKLES

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Laila's main - that's a winner for me. I love liver and bacon.

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Yes.

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Can I make a confession? I've never eaten liver before.

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Did you never get it at school?

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Never got it at school, no.

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Turkey burger, chips and beans.

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What is the best way of that being cooked, would you say?

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-Very lightly.

-OK.

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-Otherwise it turns into a bit of shoe leather.

-Right.

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-JOHN:

-I fancy a bit of that liver, I really do.

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Nice.

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-You're going to pipe the mash on?

-Yes, I am.

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You are getting posh!

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That's more WestEnders than EastEnders, isn't it, that?

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Piped mash.

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Right, off we go.

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-OK.

-Go on.

-Done.

-Go and get them.

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Sorry if it's cold.

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You know what it's like.

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Thank you.

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I've got liver and bacon, with glazed carrots and mustard mash.

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Enjoy.

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Thank you.

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It looks like an empty plate.

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If I had ordered mash in a restaurant,

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-I'd want a bit more than that.

-LAUGHTER

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Oh, dear, and it's very, very overcooked, isn't it?

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Is that what liver is meant to taste like?

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Sadly, this is why a lot of people don't like liver.

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The best bit of food on the plate is the bacon.

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-Mmm. Very delicious.

-It is beautiful.

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The mash is under-seasoned and doesn't really taste of anything.

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But the bacon is tremendous.

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-Yeah.

-Yeah.

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It needs more sauce, more mash,

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and the liver needs to be cooked just a little bit less.

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Well, I made them laugh, if nothing else.

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Good. I don't know what you're running for,

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you've got 15 minutes on your dessert.

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-I know.

-Your crumble's in the oven,

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and you've got to pour some cream into some jugs.

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Yes, I can do that.

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Apple crumble and cream, that's got me every day of the week.

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It does seem quite simple, so it is going to have to blow my mind,

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I think, for it to be worthy.

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And how does a crumble blow anyone's mind?

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I've got to say, this is the cleanest bench I have ever seen,

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after anyone has cooked, ever. Seriously.

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Yeah, well, I'm always like that.

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I am a clean and tidy person indoors.

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I'm always doing my surfaces.

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They go, "Mum, why do you keep doing that?"

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I said, "Because you keep dropping things on it!"

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-Can I dish this up now?

-By all means.

-OK.

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I love a crumble, me.

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Well, I've never done one before,

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-so I'm hoping this is all right.

-Oh, you're kidding!

-No, I'm not.

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Was it because, during the war, they ran out of apples and sugar?

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Why are you asking me? I was just born!

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See what you have to put up with on this Mastermind?

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LAUGHTER

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Cut! Cut!

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Off you go with your crumble.

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-Thanks, Laila.

-Don't mess me about.

-OK. All right.

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That end one's yours cos it's a bit burnt on the edges.

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All right.

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Here we go, seconds up.

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Apple crumble and cream.

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Plain and simple. I hope you like it.

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Thank you.

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Well, I'm not sure things have gone well for her.

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-That looks a bit burnt, doesn't it?

-Hmm.

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It reminds me of my grandmother's cooking -

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sugar and fruit and fat

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and it's kind of very welcoming in a kind of homely way.

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But, I mean, the apples have just disappeared, as well.

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There's no texture in the apples at all.

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-JOHN:

-I really like it.

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It's a sort of cross between an apple strudel

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and a toasted hot cross bun.

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It's a big thing off your shoulders.

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I definitely feel better now.

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Yeah, it's done.

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-Getting nervous?

-Yeah, I've got a bit of a rush of nerves.

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-Oh, my God!

-Why?

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I don't know. It's, like, I hope you like it.

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Amelle, so, she's doing a halal Thai green curry with rice.

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I have to hold my hand up and say I don't really like curry.

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I've been on the road too much and I've eaten too many curries,

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so it's going to have to be really good.

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Getting all those layers of flavouring right,

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and also I want the curry to pack a punch.

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Well done. Well done.

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That looks good.

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Right. Ooh.

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-Off you go.

-Oh.

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Oh, gosh!

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-Hello.

-Hello.

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There we go.

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OK, I've made an halal chicken Thai green curry,

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with some jasmine coconut sticky rice.

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I've put a little bit of cashew nuts on the side,

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so I thought you can choose, yourself.

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-Brilliant, thank you very much.

-Thank you.

-Thank you.

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I think it looks very classy, doesn't it?

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Very appetising in the way it's presented.

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Oh! That's right at the back of the throat!

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That is hot!

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That's... Ooh, that's a spicy mouthful.

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Do you know what? I think that's pretty good.

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As a Thai green curry, I'd happily eat that -

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I'd happily pay for it.

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It's very moreish.

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Oo-er, I say, that's spicy.

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The chicken, a bit dry, a bit overcooked.

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The rice flavoured with coconut is a little bit stodgy.

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The sauce is good.

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-The sauce is very good.

-Yeah.

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-15 minutes and your desserts go, yeah?

-Yeah.

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-Yeah, perfect.

-Well done.

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Oh! That kind of got me a little bit flustered, there.

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And Amelle's dessert is mango and cardamom syllabub.

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It sounds delicious, actually.

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After you've had a curry,

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for a dessert, you want something that refreshes your mouth,

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and straightaway, mango, hopefully that'll do it.

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I've made a massive mistake.

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Huge. Basically, I've mixed it all together.

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It was supposed to be mango, and then that mixture.

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AMELLE LAUGHS

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This is going to be the sweetest thing known to man.

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-Are you all ready to go, Amelle?

-Yeah.

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-Thank you.

-Thanks.

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-Hiya.

-Hi.

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Thank you.

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So, it was supposed to be a mango syllabub,

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but I've kind of mixed them together, so now you've got...

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a milkshake.

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So, I hope you like it.

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-Thank you.

-Thank you.

-Cheers.

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It's a little bit bitty.

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It's a shame it's not a bit smoother.

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I love the flavours of it, but, for me, it's too sweet.

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It tastes like a mango and lime custard.

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It's very drinkable.

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HE SLURPS

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It's mango-flavoured cream.

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I mean, that's what it is.

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Yeah, I'm proud of what I've done today, apart from the dessert.

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It was a sinking ship, but she sank looking good, you know?

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Right, what's left to do, Neil?

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Just cook the fish, and then dress the plates, ready to serve up.

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Go for it.

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Pan-fried sea bass, with olives and pine nuts, with a veggie sauce.

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Veggie sauce is very noncommittal,

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so I hope there's a little bit of a punch there.

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I worry that there's not going to be much on the plate.

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-Are you hungry?

-Massively.

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Nice-looking piece of fish. Oh, careful, don't break it up.

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-You're two minutes over.

-Extra time.

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No, two minutes over.

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Looking good, Neil. Nice and shiny.

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-There you go.

-All right, great.

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Let's go. Let's go, let's go, let's go.

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- Good day, gentlemen. - Hey-ho.

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You've got a pan-fried sea bass,

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with a pine nut and green olive vegetable sauce

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on sauteed rosemary potatoes.

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Enjoy it, guys.

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-Cheers, mate.

-Thank you.

-Thank you.

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It's better than I thought it might look, to be honest.

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-And there's some potatoes, which is nice.

-Hooray!

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Wahey!

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I like this. It smells good, as well.

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I quite like it. I like that whole Mediterranean thing with fish,

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I think it's really, really nice.

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I think the ratatouille...

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nice acidity coming from the cherry tomatoes,

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and the real winner for me is just the celery,

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that lovely bit of crunch and texture against the fish,

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which is cooked well.

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He seasoned the potatoes really well.

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I love the fish. Crispy skin and soft fish - that's great.

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15 minutes until your shortbread and strawberries.

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-What, now?

-15.

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15.

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Strawberry, vanilla, shortbread, it all goes together.

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Very simple,

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but, knowing Neil, he's a very simple fellow, so...

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You seem to have a love affair with strawberries, Neil.

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I love them.

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-Done?

-Done.

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Good job.

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-I hope you enjoyed that, fellas.

-We did.

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Strawberry, vanilla, shortbread.

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LAUGHTER

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-Thanks very much.

-Thank you.

-Cheers. Enjoy.

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My only worry with it is

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there's not much cream there to counterbalance the shortbread,

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so if that's not a melt-in-the-mouth shortbread,

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it might get clag-mouth city.

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I think it's not sweet enough.

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I actually quite like the dessert.

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I do think it's lacking a little bit of sweetness. I agree with Ade.

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I'm not that fussed about the dessert,

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but I'll let that go, cos I think he's got heart, and I like that.

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It's got a nice toasty, oaty crunch to that biscuit.

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The cream isn't over-sweetened.

0:19:290:19:31

That's quite refreshing with strawberry.

0:19:310:19:33

I want more coulis, I want more strawberries,

0:19:330:19:35

and I want more cream if I'm going to have that much biscuit.

0:19:350:19:38

I'm happy that it's done and I got the plates out.

0:19:430:19:47

That was the quickest hour and 15 minutes of my life.

0:19:470:19:50

Richard's pan-fried sea bass,

0:19:570:20:00

with celeriac puree, green beans and pancetta,

0:20:000:20:04

which sounds rather nice.

0:20:040:20:08

When you get that salty pancetta with a nice bit of well-cooked fish,

0:20:080:20:13

I think that's nice.

0:20:130:20:14

-Very pretty.

-For me, it's good.

0:20:180:20:20

-What's that, a butter sauce?

-Butter and lemon.

0:20:200:20:23

I'll tell you what, mate, that is a step in the right direction.

0:20:230:20:27

It's the prettiest dish I have ever made.

0:20:270:20:29

-Really?

-Yeah.

0:20:290:20:30

Well done. Off you go.

0:20:300:20:32

-Hello.

-Hi. Hello.

0:20:380:20:40

-Good afternoon.

-Thank you very much.

0:20:400:20:42

There you go.

0:20:420:20:44

Pan-fried sea bass with a celeriac puree,

0:20:440:20:47

and then a bundle of green beans in a girdle of pancetta.

0:20:470:20:51

- A girdle? - I just made that up.

0:20:510:20:54

-I like it.

-What do we have here?

0:20:540:20:56

You have a little puddle of lemony, buttery niceness.

0:20:560:20:59

-Lemony, buttery niceness.

-Yeah. Enjoy.

-Thank you.

0:20:590:21:02

That celeriac is really smooth and the fish is cooked well.

0:21:080:21:12

The beans look a bit sorry for themselves,

0:21:120:21:14

but it's all nicely cooked,

0:21:140:21:16

but it's not blowing me away.

0:21:160:21:17

It's nice, but just could have been that bit better, for me.

0:21:170:21:21

The lemony sauce is the best thing there.

0:21:210:21:25

What I really like is when that lemon in the butter

0:21:250:21:27

and the celeriac come together to make

0:21:270:21:30

a really lovely, sharp, creamy puree.

0:21:300:21:32

It's very, very good cooking.

0:21:320:21:34

It's very well done.

0:21:340:21:36

All right, 15 minutes until the brownie.

0:21:380:21:40

It's going to happen.

0:21:400:21:42

Good lad. Well done.

0:21:420:21:44

Richard's dessert is definitely my favourite thing on the menu.

0:21:460:21:52

Hazelnut and chocolate, you know, it's an awesome combination,

0:21:540:21:56

but if you overcook a brownie, it's just a crumbly mess

0:21:560:22:00

and not very nice to eat.

0:22:000:22:02

Are you happy?

0:22:070:22:09

Erm...not entirely.

0:22:090:22:12

-Well, let's go.

-Yeah.

0:22:120:22:15

-Gentlemen.

-Thank you very much.

0:22:220:22:25

You have a deconstructed brownie with a creme Chantilly.

0:22:250:22:29

How's it deconstructed? It looks like a...

0:22:290:22:31

A very careful use of the temperature in the oven to

0:22:310:22:34

ensure that you get a lovely, molten middle.

0:22:340:22:37

Do you mean undercooked?

0:22:370:22:39

No.

0:22:390:22:41

No, not undercooked at all, that would be quite wrong.

0:22:410:22:43

-All right. OK.

-It's given an opportunity to deconstruct.

0:22:430:22:46

Bon appetit.

0:22:490:22:50

Thank you.

0:22:500:22:52

I'm looking forward to that because I love soggy.

0:22:520:22:54

It's good. It's delicious.

0:22:540:22:56

It looks lovely.

0:22:560:22:57

It's a triumph.

0:23:060:23:07

I love a brownie to be soft and slightly undercooked like that.

0:23:070:23:11

I'd sooner have it that way than overcooked.

0:23:110:23:14

It's a bit salty, and that whole salty, sweet thing,

0:23:140:23:17

which is amazing.

0:23:170:23:19

I think that, by far, is the best dessert I've eaten today.

0:23:190:23:23

I like the orange across the vanilla-rich cream,

0:23:260:23:29

with that rich dark chocolate,

0:23:290:23:31

and the bits around the outside of that brownie are great

0:23:310:23:33

cos they're cooked.

0:23:330:23:34

The inside is not cooked properly.

0:23:340:23:36

I really enjoyed it.

0:23:440:23:45

Yeah, it was great to be in the kitchen

0:23:450:23:47

and, kind of, know what I was doing.

0:23:470:23:49

I, kind of, cooked through the chaos,

0:23:490:23:51

and that was OK, and I think it went all right.

0:23:510:23:54

I think this is really, really close and really hard to call.

0:24:000:24:03

There were bits of the cooking from all four of them that I admired.

0:24:030:24:07

Laila's stuck to her guns, and she's an old-fashioned cook.

0:24:090:24:12

I really admire her courage and convictions.

0:24:120:24:15

Unfortunately, the liver was overcooked.

0:24:150:24:18

The crumble, I thought was very, very good indeed.

0:24:180:24:23

As concepts go, Amelle's menus was great.

0:24:230:24:27

The sauce of the curry was really, really lovely.

0:24:270:24:30

That dessert wasn't difficult, to start off with, and that went wrong.

0:24:300:24:35

We ended up with a drink.

0:24:350:24:38

Neil's main course, his fish, was cooked really well.

0:24:380:24:41

Neil's dessert, I liked the flavour of.

0:24:410:24:42

I liked the shortbread with the strawberries and the cream.

0:24:420:24:45

However, I think it could have been a little more refined.

0:24:450:24:48

I think Richard's fish was cooked really, really well,

0:24:480:24:51

and with the mixture of lemon juice and butter, it was really lovely.

0:24:510:24:54

Beans and bacon - great combination.

0:24:540:24:56

Richard's brownie - good idea.

0:24:560:24:58

It was a little soggy in the middle, but the guests enjoyed it.

0:24:580:25:02

I've given it my best shot, actually.

0:25:030:25:05

I think I did as good a job as I can,

0:25:050:25:07

and they'll have to judge me on that.

0:25:070:25:10

The competition is very strong, so if they've excelled,

0:25:100:25:14

then they could nudge me out.

0:25:140:25:16

It would be nice to get to the semis.

0:25:160:25:18

I'd like that. I'd feel very proud of myself.

0:25:180:25:22

You can either do your best or nothing at all,

0:25:220:25:24

so I've done my best.

0:25:240:25:26

Who knows? It's just... You know?

0:25:260:25:28

I've got a fairly good idea who is equipped for the later stages of

0:25:300:25:34

MasterChef and who isn't.

0:25:340:25:36

And I think we agree upon who they are.

0:25:360:25:38

Thanks, all four of you.

0:25:550:25:57

It has been really fun.

0:25:570:25:59

You have worked really hard,

0:25:590:26:00

but we only have two semifinal places.

0:26:000:26:03

Not an easy one, this, to judge - not at all.

0:26:060:26:10

Our first semifinalist...

0:26:130:26:15

..is Richard. Congratulations.

0:26:190:26:21

Thank you very much.

0:26:210:26:22

-Well done.

-Well done.

0:26:220:26:23

Our second semifinalist...

0:26:250:26:28

..is Neil.

0:26:310:26:33

Thank you.

0:26:330:26:34

Congratulations. Oh, very happy people, you.

0:26:340:26:39

-LAILA:

-Good, good. I told you, didn't I? Good, good.

0:26:390:26:43

Laila, Amelle, thank you so very much for all your hard work.

0:26:430:26:46

-It's been great. Thanks a lot.

-Thanks.

0:26:460:26:48

-AMELLE:

-It's been a great experience.

0:26:540:26:56

I've learnt a lot and been put through some serious paces.

0:26:560:27:00

Yeah, a great experience, above all.

0:27:020:27:04

What is it they say, you can't make an old dog do new tricks,

0:27:060:27:10

or something like that? You know, I'm too old to do all that stuff,

0:27:100:27:14

but I've enjoyed it.

0:27:140:27:15

I can't be doing fancy - I'll stick with what I know.

0:27:150:27:18

-Semifinalists.

-Very, very well done, gentlemen.

0:27:200:27:24

I am stoked, I really am genuinely stoked that I'm through to

0:27:240:27:27

the semifinal, but semifinals mean nothing.

0:27:270:27:30

It's about getting to the final and winning.

0:27:300:27:32

Thankfully, I'm through to live another day.

0:27:320:27:36

My mum, when I told her I was doing the show - I know I'm not meant to

0:27:360:27:38

but I wouldn't dare keep a secret from her - she said,

0:27:380:27:41

with her customary good cheer, "You'll be out in the first round,"

0:27:410:27:45

so I'm delighted to be in the semifinal.

0:27:450:27:49

Next week, five new celebrities take on the challenge.

0:27:560:28:03

I've gone totally blank.

0:28:040:28:06

I say adventurous - Gregg and John will probably say mad.

0:28:060:28:09

Ah!

0:28:120:28:13

It's, kind of, really intense.

0:28:130:28:16

I need a holiday.

0:28:160:28:17

I've got to say, I think that's outstanding.

0:28:200:28:22

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