Highlights 7 Celebrity MasterChef


Highlights 7

Cookery contest. The celebrities must cook their own three-course meal, judged not only by John and Gregg but by three fearsome cookery judges from the Women's Institute.


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16 celebrities are battling it out to win the coveted Masterchef crown.

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I suppose it's the ultimate test.

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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I'm about to walk into battle without the ammunition I need to win the war.

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Everything inside me is shaking. It's not right.

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Cooking doesn't get tougher than this.

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These three celebrities

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are all fighting for their place in the semifinals

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by trying to impress the WI.

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First to serve is musician Danny.

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Seven minutes, Danny.

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Scallops and chorizo summer salad.

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That, to me, gives this image of lots of vibrant colours.

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What if the chorizo is really hot?

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I think that will swamp the scallop.

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It's a simple dish. It looks really interesting.

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Danny, come on, let's serve, please.

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Danny has served a starter of scallops, chorizo,

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rocket and pea salad.

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Lives up to its name. It's summery, lovely colours, smells delicious.

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I'm very sad to say the scallops are slightly overdone.

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The chorizo is actually very nice.

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It's not too hot.

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But I really don't like this casing.

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But the salad base is very pleasant.

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I think the concept was quite nice.

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That sausage is not cooked enough

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but I really like the flavours in that. Wonderful.

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It's a lovely combination. A bit like me and you.

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15 minutes, then we've got the main course, please.

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And don't forget your dessert. Your cake's not in the oven yet.

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It'll go in when this comes out, won't it?

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I don't know. You're cooking it.

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They don't look like they like liver.

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Calves' liver, I just love.

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So, it's really got to be bad to not be tasty for me.

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I don't want it coming out like shoe leather.

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Really looking forward to how this crumble comes out

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because I don't have any preconception about this.

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Let's give him the benefit of the doubt until we've tried it.

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Ooh, er! That's an unusual-looking thing.

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-Any sauce, Danny?

-The onions are pretty creamy and the mash is quite creamy.

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So, no?

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Is your cake going in before you serve the main course?

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- Yep. - Go on, get it in the oven, quick.

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Lovely cake.

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Well done, good luck. Off you go.

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For his main, Danny has made pan-fried calves' liver

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served on caramelised onions with a potato crumble.

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I think my liver is really nicely cooked.

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I think it's really very, very good.

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This is how I would expect it to be done in a top restaurant.

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I'm very pleased with this.

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Far too many onions for me. Even a quarter of them and I would have been really happy with this dish.

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But the potato and sweet potato crumble, I rather like that.

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The liver's cooked beautifully, the onions are soft and sweet

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but for me, everything's a little too sweet

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and overpowering that really rich big liver.

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Danny, dessert, what have you got to do?

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I've got to make a sauce for the cake.

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Come on, then, let's go.

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Pearly lemon cake with ginger cream. I look forward to that.

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As long as he cooks lemon cake so it's not soggy in the middle.

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It'll be interesting to see if he gets the lemon all the way through the cake.

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That's something we look for when we judge.

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-How long have I got?

-Three minutes.

-Three minutes?

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Am I right in thinking we've only got to cut the cake and serve the cream?

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Yeah, I should think so.

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Take it out of the tray which is hot.

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- Huh? - Take it out of the tray

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which is hot.

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He's got some work to do with that lemon cake, we're going to

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have our eagle eye on that.

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All right, bye, Danny. Good luck. Well done, mate. Looks good.

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Hi. Erm, how's it going? All right?

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-Yes. Fine.

-Good.

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I've done a rustic lemon cake with some ginger cream.

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It's a family recipe, a cake that my kids like eating.

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Mm, that's ginger.

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Yeah.

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Danny's pudding consists of lemon drizzle sponge

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with ginger cream and caramelised citrus peel.

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-Mm.

-I think the cake is quite flat.

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And I'm really worried about the cream.

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It's obviously split.

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It's definitely lemony.

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It does have the lemon running all the way through the cake

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so he's done that well.

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But the cream is absolutely disgusting.

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The fat is really coming out.

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It just tastes like a sludgy mess.

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But the flavour of the cream with the ginger in it,

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it's a shame it's split

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because I like the idea of having the ginger pieces in the cream.

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Well, I think the lemon and the ginger are there.

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He's given us what he promised but not probably in the best way he could have done.

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Tastes really good. The warmth of the ginger and the cream.

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There's a real strength and sharpness to the lemon. I really like it but...

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it doesn't look brilliant, John.

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Oh, dear!

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It's such a buzz doing three totally mad dishes that I haven't really done before.

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I really don't think it could have gone hugely better.

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I just worry if the meat was cooked.

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I don't want to hurt anyone.

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That's how you tell if it's alive.

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Sharon's menu looks relatively simple

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but they're not simple dishes to prepare.

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Two minutes and then you need to be taking your food out.

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- Where are your plates? - They're over there.

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-It's starting.

-Come on, go.

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OK. OK, OK.

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Where's your dressing?

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Let's get the stuff out of the pan.

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If the baby squid is overcooked,

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little leather shoelaces come to mind.

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-Ready to go, Shaz?

-Ready to go, Sharon?

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-Yeah.

-Good.

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Off you go, good luck.

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Hello, ladies.

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Hello.

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Be brave. Courage.

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It's pan-fried baby squid

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with sunblushed tomatoes and rocket.

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Enjoy.

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It's rubber. It looks like rubber.

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It's rubber.

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The squid is terribly overcooked. I mean, it is just rubber.

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Loops of rubber.

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The tomatoes are really flavoursome

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but this amount of rocket is overpowering to me.

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I don't think it's dressed, which again would have enhanced it.

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I don't feel it's particularly well put together.

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I love the acidic tomatoes.

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I love the saltiness of the squid, the pepperiness of the rocket

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but there ain't a lot of skill in that dish.

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-Sharon, what's wrong?

-Just thinking. Just strategising now.

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Strategise towards your main course, OK?

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-I'm trying to.

-15 minutes and then we want the main, OK?

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Paella can be perfection or it can be a disaster.

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If it's overcooked, we've got a problem.

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Come on, baby, light my fire.

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Will it be a classic paella? Will she have a twist?

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They could burn. Be careful.

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- Good luck, Sharon. - Thank you.

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-You first, this time.

-Thank you very much.

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For her main, Sharon has made a chicken, seafood and chorizo paella.

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It's very colourful.

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It's a wholesome dish. But I find this quite disconcerting.

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For me, there isn't nearly enough saffron in this dish.

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But the base to the dish is lovely.

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I like the lightness of the flavour.

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I'm afraid in mine, I had a strong flavour of...

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the leaves, yes, let's put it that way.

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The rice is actually quite nice, though.

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I've never really had a good paella.

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But this one really is quite good, indeed.

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It's a decent job. It's a good bowl of hearty paella.

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Chilli spiced chocolate fondant.

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Danger zone.

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Chocolate fondant, big risk.

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This is a dangerous menu.

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We like a bit of danger in the WI.

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I would never do this in a competition.

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It risks so much.

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It will show her expertise if she can pull it off.

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Will they come out?

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It's really quite wet in there.

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-Shall I put them in for another minute?

-You haven't got another minute.

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Ooh! Oi!

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I did my best.

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Would have liked a bit of cream.

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Thank you.

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Sharon's dessert is a chilli spiced chocolate fondant.

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This is a real surprise.

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This lovely oozing in the middle.

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The sponge is beautifully light.

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I don't think it could be better, really.

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The bits of chilli in the actual fondant are quite alarming

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but the flavour is superb.

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This is her outstanding dish of the menu, definitely.

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Ooh.

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Look at that!

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-Mm.

-Mm.

-Well done.

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-Mm.

-Mm. Mm!

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-Mate!

-That rocks.

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Who would have believed that? Not only has she made one, I think she's made the best one I've ever tasted.

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No, that's mine!

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That's all mine.

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'I'm really proud of my effort today, yeah.'

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Aaargh!

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Actually, I can't believe I've just done that three-course meal

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that looked like an insurmountable hurdle.

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It's amazing.

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Last to face the critics is Justin.

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This looks a really interesting menu.

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It's sort of all over the place.

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I think he's got a very busy menu but it's a very brave menu.

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I'm worried about the spuds for your main course.

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-Me too, but I've cut them smaller and I've got them on a rapid boil.

-Serve it up!

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-You've got a minute and a half.

-Come on, let's serve. Let's serve it up!

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Roast pepper and tomato soup, could be very nice.

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Warm rosemary scones. Make sure they are nice and light.

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You do need the flavour. If you say there is a flavour in there, it has to be strong.

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That is the most artistic thing I've seen you do since you arrived.

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Straight back for your main course, please, Justin.

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-Hello, ladies!

-Hello.

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-Enjoy, then.

-Thank you.

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Justin's starter is a roasted pepper and tomato soup, topped with

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chives and cream, accompanied by rosemary-scented scones.

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This looks really lovely.

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A good scone should break through the equator and that's absolutely how it should do.

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The texture of the soup is lovely.

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But the pepper flavour is so overpowering,

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that I'm not getting the tomato.

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I'm getting orange in this soup which is lovely, actually,

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but a little surprising.

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Scones, perfection.

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The rosemary did come through. They might not be

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the size that we expected but they are right with this dish.

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Yes, lovely rosemary.

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Why not put a little bit of rosemary on top of the soup?

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Why put the chives?

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I would prefer to carry the theme through.

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But, overall, I think it is a good dish.

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There is richness in there, John.

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There is a real strength and freshness of peppers. I like it.

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And I love the rosemary scones.

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But for me, the pepper is just too overpowering.

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-15 minutes then we want your main.

-OK.

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Good, man, looks good.

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-Yeah, hot when it comes out of the oven.

-Tongs.

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What's in that pot at the front, Just?

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Cinnamon sauce.

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Cinnamon cream sauce, it doesn't sound right.

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The mincemeat stuffed... Oh, no, and then the truffle and the Parmesan,

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it sounds like everything's fighting.

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I'm quite concerned about that. It almost feels like there's too many flavours there.

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OK, so pork and sauce to go, yeah?

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No, oh!

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Take your time, mate, all that work.

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Come on, mate, we are going to have to rush you.

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You're going to have to move now, Justin.

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-Sorry?

-You've got to move.

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Not an umbrella or a pineapple in sight. Well done, you.

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Justin's main course is pork tenderloins stuffed with

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sweet Christmas mincemeat and sausage meat in a cinnamon sauce,

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served with truffle oil and Parmesan mash and orange glazed carrots.

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Well, at first sight, this looks appetising.

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Ruth, I really have to disagree.

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I think this doesn't look appetising at all.

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Also, if you're going to serve carrots and peel them,

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make sure you do a good job of it.

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This does not work for me.

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The cinnamon flavour is just so overpowering.

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It is like having my Christmas pudding with my pork and mash potato.

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It is totally wrong for me.

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The pork isn't bad but the stuffing, I'm not quite sure it's even cooked.

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I'm not as down on it as you are.

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The potato is nice and creamy.

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The carrots are beautifully done, they are just as I like them.

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It is a nice alternative, I think, for a Christmas dinner.

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Everything on the plate is cooked really, really well.

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The mash is nicely flavoured with Parmesan cheese

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but more cinnamon than you would have on your average donut.

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That is like having a dessert before a main.

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I don't know what the ladies will make of it. I can see this easily dividing a room of people.

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Chocolate and tiramisu parfait,

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that will be interesting to see how he's done this chocolate into it.

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Chocolate and tiramisu, both very rich elements.

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How will they go together? We'll see.

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Is it going to be chilled enough? I don't want something too sloppy.

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See, I would have started with small and gone too large.

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All roads lead to the same point.

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What is that going on top? Ice-cream?

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Right, let's go, let's go, let's go, let's go!

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Well done, Justin, good job.

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Let's hope it tastes good, eh?

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Girls, I'll be coming to you first.

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-Thank you.

-Thank you.

-You're welcome. Enjoy.

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For dessert, Justin has made a chocolate

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and tiramisu parfait topped with a meringue zabaione,

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vanilla ice-cream and chocolate shavings.

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Served with raspberry coulis and fresh raspberries.

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Looks quite nice.

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-Yes.

-Appetising looking, at least.

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I thought it was meant to be tiramisu. I haven't worked out where the tiramisu is.

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I don't think it is a tiramisu at all. I think that is misleading.

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I don't really get the meringue zabaione.

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It's... SHE SIGHS

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The bottom of the parfait, it's OK, but it's too solid.

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The chocolate and hazelnut is very nice but the balsamic vinegar

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reduction of the raspberries, to me, is just too sharp.

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The vinegar is probably a bit strong but I do like it.

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I like the idea of it.

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It's far too thick, far too sticky, far too sweet, even for me.

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The ice-cream is like, crumbling.

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No. That hasn't worked.

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I love the look of it but what it delivers in taste is extraordinary.

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It's weird.

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I feel quite positive. I took some risks in there.

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I wanted to show them I could think about stuff differently.

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I can't think of anything I would have changed too much.

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I think I've done OK.

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I think today, our three could have done a little bit more,

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or been more exceptional.

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It didn't quite go to the plan I had in my head.

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I expected a lot from Danny today

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and maybe my expectations were a bit high.

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I liked the salad of chorizo and scallops.

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The balance of flavour, really good.

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But for me, that sausage wasn't cooked quite enough.

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Main course, the whole thing was very, very sweet.

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You couldn't really taste the richness that that liver should have delivered.

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I liked his lemon drizzle cake, it was very good.

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I liked the ginger in the cream, a bit of warmth,

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I thought that was a nice idea as well. But I was expecting more.

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I'm starting to really believe that

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I could go quite far in this competition

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if I really start thinking about it,

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so maybe there is a spot for me in the semis and maybe in the finals.

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Justin started off today with more ingredients on his bench than anybody else.

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I didn't think that he would complete the task that he had given himself.

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But actually, he got through them all.

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The best part of the first dish were those little rosemary scones.

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Tomato and pepper soup, nicely made,

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but for me, very, very sweet, very rich with peppers

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and not that mellow.

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The pork dish with the sweet pork stuffing, I thought was a really good idea

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but that cinnamon sweet sauce took a little bit of getting used to.

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It was all a bit of a mish-mash really.

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The dessert was like a hazelnut chocolate frozen jelly base

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with a marshmallow top. I couldn't quite work it out.

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And it didn't work.

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All I know is I have cooked to the best of my abilities today

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and for that, I would love to go to the next stage of the contest.

0:24:430:24:48

Sharon, today's starter was about as safe as it gets.

0:24:500:24:54

But we need some cookery skill.

0:24:540:24:56

That was just really one up from opening a packet

0:24:560:25:00

and pouring it in a bowl.

0:25:000:25:02

The paella had a lovely background flavour.

0:25:020:25:05

The seafood was cooked well. The chicken was wonderful.

0:25:050:25:08

-The rice was cooked really nicely.

-It was a tasty pan of food.

0:25:080:25:11

Sharon's chocolate fondant was superb.

0:25:110:25:14

There was a perfect runny centre

0:25:140:25:16

and it had a hint of chilli in the back of your throat.

0:25:160:25:20

I have never seen you as happy over a pudding.

0:25:200:25:22

It was a beautiful chocolate fondant.

0:25:220:25:25

A bit of vanilla cream would have made it something quite special.

0:25:250:25:28

Yeah, of course, if I got through, I would feel very highly achieved.

0:25:290:25:33

And then terrified again.

0:25:330:25:35

But if I don't get through, then I've made a valiant last effort.

0:25:350:25:43

It's really hard.

0:25:490:25:50

The pure effort of Justin and then the beautiful dessert of Sharon

0:25:500:25:54

and all the good cooking of Danny.

0:25:540:25:57

So, who stays?

0:25:570:25:59

Who goes?

0:25:590:26:02

I know who should go really.

0:26:040:26:06

I have to say some things today were great.

0:26:190:26:22

Some things didn't quite work.

0:26:220:26:24

A tough decision for Gregg and I today.

0:26:240:26:27

We can't keep everybody.

0:26:310:26:33

We simply can't.

0:26:330:26:34

The person leaving us...

0:26:360:26:38

..is Justin. I'm sorry, Justin.

0:26:470:26:49

-Sharon, well done, honey.

-I'm sorry, Justin.

0:26:520:26:55

No, I'm totally good with it.

0:26:550:26:56

Triumphant in defeat.

0:26:560:26:58

I've had a brilliant time. An absolutely brilliant time.

0:26:580:27:01

Thanks, Justin.

0:27:010:27:02

I knew that my time had come to conclusion and I have nothing but fond memories.

0:27:080:27:13

I think had I stayed any longer, I might have gone crazy!

0:27:130:27:16

I've had an absolutely brilliant time.

0:27:420:27:45

But, without a doubt, the best two have made it through today.

0:27:450:27:48

If I didn't have such a bad knee, I'd throw you over my shoulder.

0:28:010:28:04

Congratulations, you two, absolutely fantastic.

0:28:040:28:07

You are through to the next round. It does get tougher.

0:28:070:28:10

I'm happy!

0:28:120:28:13

Of course I'm happy.

0:28:130:28:15

I'm really amazed.

0:28:150:28:17

If my mum could see me now, she'd be in shock!

0:28:170:28:21

I feel really, really happy. Really happy to get through. It means a lot.

0:28:210:28:26

I've done some dishes that have worked

0:28:280:28:30

and I kind of surprised myself so...

0:28:300:28:33

If all goes well, I don't see why I can't go further.

0:28:330:28:36

Make some sensational food.

0:28:390:28:40

Subtitles by Red Bee Media Ltd

0:29:050:29:07

E-mail [email protected]

0:29:070:29:10

The three surviving celebrities continue to battle for a coveted place in the Celebrity MasterChef semi-finals.

The celebrities are cooking their own three-course meal, judged not only by John and Gregg but by three fearsome cookery judges from the Women's Institute. There is nowhere to hide; nerves are running high, and the celebrities battle to get their dishes out on time, and delivered to perfection. Who will shine when the pressure is on and so much is at stake?

Only the best will win a place in the semi-finals and have a chance to become this year's Celebrity MasterChef.


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