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'16 celebrities are battling it out to win the coveted MasterChef crown.'
I'm really loving it. I'm hoping everyone else is rubbish.
-These celebrities have already reached the top of their profession.
-But can they cut it in the kitchen?
I'm finding it really quite tough, if I'm honest with you.
If you're in a competition, you've got to leg it to win the race.
Cooking doesn't get tougher than this.
'All this week, these four celebrities have been put through their paces
'in a bid to find the next MasterChef champion.
'But at the end of today, one of them will be going home.'
Sharpen your knives, celebrities. It's show time.
It's been really tough. There's no doubt about that.
I've sailed on lots of ships in this industry
and MasterChef is one of the toughest ships at sea.
This is all I do now. I go home and I think about food, I cook,
I come here, I think about food, I cook. It's just mad!
You have to be a bit of a masochist to be in this.
Yes, I am enjoying it, so what does that say about me?
I think I've got the ability, but it would months away,
and I don't think I've got enough time to do it.
'To decide who stays, the celebrities will face two challenges
'to show just how far they've come.'
We've tested their skills, we've tested how they work in a team,
but now it's all about finesse.
Time to step up to the plate, John.
Today they have to perform, cos at the end of this, we're going to lose one.
Today's classic recipe is a sticky toffee pudding,
butterscotch sauce and vanilla custard.
So first of all, equal quantities of dates and water in a pot.
Bring it to the boil and they are going to soften.
The base of any great sponge is creamed butter and sugar together with eggs.
I bet you somebody puts too much butter in.
Really sweet sponge, this, so we need something bitter to counteract the whole thing.
Lots of vanilla and lots of coffee.
So we've got the egg, butter and sugar in the mix,
-but the flavours are actually the dates, vanilla and coffee.
And then what's going to bind everything together.
Some bicarb to give it a bit of an extra boost.
And a good quarter teaspoon of ground cinnamon.
Add our coffee-vanilla mix.
Add all our dates.
And then give it a really good mix.
Before they go in the oven...
..three little bounces, make sure there's no big air bubbles in there. And then that's it, 180 degrees.
That now leaves them 20 minutes to make butterscotch sauce and a custard.
First, the custard. Milk and cream.
Sugar. The inside of a vanilla bean.
And then four egg yolks.
So from yellow to white with little black spots.
If we look in there, there's little tiny bubbles starting to appear and the tiniest amount of movement.
I've been making this since I was 16. It's one of the first recipes I ever learnt in a commercial kitchen.
-I'm amazed it was invented then.
-HE LAUGHS Thank you!
Half of the milk in with the egg and sugar.
And then really give it a good whip up. Get some air in it.
This is the really tricky bit about custard. If the milk's too hot,
the egg will scramble and you'll get lumps.
If it's not hot enough, it won't cook the egg at all.
Now for the butterscotch sauce. Sugar.
A tiniest amount of boiling water.
-A good butterscotch sauce does two things. It takes you to bitter, almost harsh,
then it brings you back into the comfort of sweetness and sugar again and that's what it should do.
Now it starts to smell like butterscotch.
Buttery, buttery butterscotch.
Add the cream.
And there we've got our sauce.
Oh, John, what a beauty.
Young man, sticky toffee pudding, butterscotch sauce and custard.
That's exactly what it should look like, feel like, smell like.
-A man couldn't want for more.
-The celebs are under pressure
because they know you like a pudding. And if they get this wrong, you won't forgive them.
Welcome back. We have a beautiful recipe for you to attempt.
-It's one of John's recipes.
-And you will have one hour to do it in.
Show us what you're made of.
At the end of today, one of you is going to leave us.
One hour, one recipe.
'TV presenter Aggie MacKenzie has shown a great deal of promise.'
Your paella is heavily flavoured. It's delicious.
-Oh, my God!
-'But she can lose focus.'
Oh, wow! That is seriously burnt!
I would've thought this sort of recipe would've been right up your street
I should be able to manage this. There's no reason why I shouldn't, so I'll stay with that thought.
-Gregg and I believe in you.
-It seems you're the only one who doesn't believe in you.
Yeah, you're absolutely right there. Since I started this, I don't know, I feel like I've come to life again.
I've been cooking lots at home and I feel really sort of fired up about it, actually.
I'm feeling good, actually. My confidence is lifting a bit.
It's really reignited my interest in food, most definitely.
Aggie looks very confident. But, no pun intended, the proof of the pudding is in the eating.
Let's hope Aggie's confidence is not misplaced and she can deliver something wonderful.
-How much coffee have you got in there?
-And it says two teaspoons.
'Actress Shobu Kapoor's food has had a mixed response.'
The rice itself has got real deep flavour
but the shallots are really hard, they're still crunchy.
'She also has serious timing issues.'
That's going to be at least 10, 15 minutes yet.
You're going to miss out on some customers.
I realise how very important it is to deliver on time
and I'm very, very scared about that.
OK, I've screwed up.
Shobu, does this scare you?
Completely. I'm trying to be more organised and calmer,
but I put in 150 grams of butter, the same as the sugar
and then I had to remove it and it all got really messy.
I just always feel one step behind, and I keep thinking, "Oh, I'm getting somewhere"
-and then the stakes get higher and I'm scrambling...
Shobu, do you think that learning a script and reading a recipe are that different?
Well, I can learn a script, and even if I get slightly panicked about it,
-I never get half as panicked as when I'm reading a recipe.
-Consider that a script.
Learn it, think about it, feel it,
let it become yours, you take over the personality of what that recipe's all about.
-And the next script you get, fry it.
Shobu continues to make mistakes.
Too much butter in with the sugar at the start of the pudding mixture, too much coffee into the pudding mix.
Please, Shobu, concentrate.
Five minutes left. Just five minutes.
'TV presenter Tim Lovejoy has demonstrated some flare.'
Quite tasty. Yeah, it's very good.
'But he lacks basic knowledge.'
I don't know how to make crumble.
My mum let me down. She taught me roasts.
She's not taught me loads of exciting skills and hasn't given me the knowledge.
Because of that, she's let me down, she's let MasterChef down.
-Er, not a good time to talk to you, Tim?
Yeah, there's never not a good time to talk to you guys.
-That doesn't seem like the right amount of water.
-You look like a nervous man.
Oh, I'm not nervous. I'm really confident about this.
-I've suddenly realised how hard it is to do cooking.
-I've never cooked a dessert before.
-We picked up that you're not that experienced,
so how are you getting through this? What are you drawing on?
Little tiny bits of knowledge and hopefully enough skills that I've learnt to just get me through.
Are the girls eating better now Dad's doing more cooking?
No, cos I'm doing it here. I'm not wasting my time at home! No, they're enjoying it.
They think it's funny. I come home and say, "I didn't do well today"
and they say, "You're brilliant!" but I'm clearly not.
I think you should be listening to them.
-Good luck, Tim.
Tim looks very, very nervous indeed. He's spoilt his milk.
He's never cooked desserts. He's in the dark. But I've seen him pull it out before.
'Actress Margi Clarke can be disorganised.'
50 grams or 500, Agnes?
Just check that for me, please.
I'm number blind. I was at the back of the class in maths.
'But her inventive home cooking has impressed.'
I've never had lentils with cheese but it's a nice combination.
I'm quietly confident. I haven't disgraced myself yet
or done something mad with the eggs and laid one.
So far, so good.
-Sticky toffee pudding.
-Something you used to make?
-No. Never made it before in my life.
I'm not too bad with a Victoria sponge cake.
What do you think you have to do today to deliver a good dish?
Follow your instructions. It's not like when you're doing savoury and you can just lash in some salt
and hope for the best. It's crucial you get the weight right.
You sound like you know what you're talking about!
-You think I'm conning you, don't you, Gregg?
I swear down on everything holy, I've never cooked this before.
-Do you think you're doing all right in this competition?
-I'm getting a little bit worried
because I'm not that experienced, really, and when we went to that ambulance place,
that wiped me out. I was wrung out like a dishcloth.
SHE LAUGHS And you think you're going to get this done on time?
I'm not too sure about this custard business.
Cos presently you are working in a little bit of a detritus.
Yeah, it's a bit scruffy round here. But I will get that sorted any minute.
-Margi, good luck.
-Thank you very much.
I truly don't know how Margi is managing to cook in all that mess.
She has eggs up to her elbows, she has sticky pudding mix everywhere.
She has toffee sauce here, custard there.
Honestly, if she gets this up, I will be amazed.
Final 30 seconds.
Time is up! Finished. Stop.
What we asked you to cook for us was a sticky toffee pudding.
Beautifully crisp on the outside and lovely and sticky in the middle.
A butterscotch sauce, rich and dark.
And then a lovely, smooth custard.
Tim, let's look at yours.
What a beautiful looking thing. I just hope it tastes every bit as good as it looks. That is fantastic!
Your custard is beginning to curdle, you're getting little lumps. It should've come off the heat before.
-Boom, boom, shake the room.
The toffee sauce over your pudding is absolutely bang on. You can look at the dark colour.
It goes to almost burnt, so it's bitter, then comes back with sweetness.
Sponge could be a little lighter, but the sauce is absolute wizard.
Your pudding, sticky with dates, is lovely.
Maybe a couple of minutes less in the oven. It's such a shame about your custard.
But that butterscotch sauce is fantastic.
It's a good feeling when they tell you it's good.
Yeah, I am feeling quite chuffed.
Look at me. Check me out one time.
Aggie, your turn.
Good-looking pudding. But your sauce is not dark enough.
Oh, darling. It's a light, beautiful sponge. That custard is heaven.
If that sauce would've gone a little bit darker,
it would be perfect. Well done.
Your pudding, it's lovely and light, you really got the air into it.
You've done the same with that custard, it's light and fluffy.
But I would love your butterscotch sauce just to be a little bit deeper and darker.
Aggie, I know you've got a good instinct for cooking, I know you have. Trust your instincts.
Yeah, I'm pleased with how I did today.
I'm always looking for perfection. It's not happened yet.
And also, I'm Scottish, you've got to be hard on yourself. That's how it is.
Margi, let's try yours.
Nice. Nice. But not been that generous with your sauce.
There's more if you'd like some, Gregg.
Tiny little lumps.
Deep, rich sponge, vanilla in the custard I love.
Your sauce also needs to get a little bit darker.
You want bitterness as well as sugar.
There are small mistakes on there. Otherwise, beautiful.
Margi, you worked in the most extraordinary mess.
But somehow or another, you have delivered something really dainty.
Love the texture of your pudding, love the texture of your custard.
But what you have done is put a little bit too much coffee inside your sticky toffee pudding
and I think that's just a little bit harsh.
But all in all, the way you worked, how that appeared here, I have no idea. It's like a miracle.
Somehow I managed, with all that chaos,
to actually come up with a nice little dainty pudding. I was gobsmacked.
You got off to a bad start. You put too much butter in and you never really recovered from that point.
The butterscotch sauce is not butterscotch colour, it's yellow.
Nice. Well, we'll see.
Inside the sponge is still wet mixture.
It hasn't set at all in the middle there.
It's not right. You know it's not right.
The butterscotch sauce is not dark enough.
The custard is not thick enough. Your pudding is not cooked all the way through.
But the bit of pudding around the outside is really lovely.
It was awful. I've been paying a lot of attention to wanting to be organised and calm.
And I spent a lot of time in there being organised and calm
and I ran out of time to do the job properly.
I'm not going to let this thing beat me.
Good effort. Go and take a break. You're going to need it.
Cos what comes next is going to be your biggest test so far. Off you go.
You've got to concentrate on the positives, not the negatives.
It's really hard when only one person really messes up.
Three almost triumphs, one absolute disaster.
Tim just looks completely shocked that he's managed to get out something so good.
Because he looked absolutely petrified when we spoke to him.
I think he now realises that if he works very, very hard,
he can become a very good cook, and today I think he demonstrated that.
Go, Aggie! What a great effort! John, that sponge was nothing short of magnificent.
If she could've only taken that butterscotch sauce a little bit darker,
she had the perfect pudding.
Margi's dessert was nothing short of miraculous.
The way she worked, it really said to me the whole thing was going to be a disaster.
But that pudding was perfectly cooked.
How she did it, I'm not quite sure.
The emotion in Shobu's eyes shows that she cares.
It just went wrong for her today. I mean, it was as much of a disaster as a disaster can be.
'So far this week, the celebrities have been tested on their basic skill...
'..and refined cooking.
'They now have one last chance to prove they've got what it takes to stay in the competition.
'Because one of them will be going home.'
It's their own two courses next. Everything to play for.
How much have they learnt? How much do they truly want it? Let the fight begin.
I feel completely unconfident about my two-course menu.
Yesterday, I tried it at home and it didn't come out well at all.
I'm quite looking forward to the next challenge.
I have practised it to death. I hope it'll be all right.
And if it is, it'll be stonking.
I'm really looking forward to cooking my menu.
I have no idea how I'm going to do it in an hour. No idea at all.
But I think they'll like what I'm cooking. I think they will.
I'm not feeling too bad, but I don't ever like to tempt fate, me.
I'm one of those people who, if I expect nothing, I might achieve everything.
This is your chance to show off.
Two courses, one hour, and at the end of this, one of you is leaving us.
-Tim, what are you cooking for us today?
-I'm doing Scotch quail's eggs with a piccalilli sauce
and pistachio-crusted lamb.
Did you expect to get so engrossed in MasterChef when you first started?
I thought it'd be quite easy, but it's not easy at all.
The hardest thing is my lack of knowledge and skills.
So I'm having to try and do it a bit from guessing and instinct.
It's really interesting, I don't think it's your lack of knowledge.
I think the issue is, you've got so much knowledge but so little practical experience.
I've come a long way since I've been doing Something For The Weekend.
-What's at stake here for you?
-Well, I think I've done all right so far,
and if I muck this up, I'm out of the competition
and I've got some more food that I'd like to cook for you, so I'd like to stay in and give it a go.
This could be a disaster, really. Getting lamb to cook to perfection is impossible.
I should've gone for a fish finger sandwich or something.
Tim's not the most experienced cook and he's really pushing the boat out.
Quail Scotch eggs?
-John, that is hard.
-Will the pressure get to him?
Margi, what are you cooking for us today?
I'm cooking scouse. And I'm doing a lemon and raspberry posset.
-I have no idea what scouse is.
-Scouse is one of the most nutritious meals
-you could ever get to eat. It's cheap to make.
-But what is it?
-It's a stew!
-It's where the Liverpudlians get their nickname Scouse.
-Cos they all ate lobscouse.
-The Beatles were raised on it.
The whole of Liverpool's been raised on scouse. What I'm concerned about today
is building up the background flavour,
because we've only got a short time to cook it in.
So normally in a three-hour scouse, that slow-cooking does all the flavour for you.
-So you are attempting to cook a dish which takes three hours in 60 minutes.
-That's adventurous, isn't it?
I'd just better put some mint sauce into my scouse.
Oh, I'm really nervo. It's not only the food that you're being judged on,
it's something intimate about yourself.
So I really want to get it right.
Margi is doing food that she loves. Can she get the most flavour out of that in such a short space of time?
-Tense? Happy? How are you?
Tense. Yes, tense is a good description.
-My nerves take over. I think I'm OK.
I'm doing steak, chips and bearnaise
and tarte tatin with clotted cream.
I've got the tatin in the oven already. I think that's OK.
My bearnaise I've started.
Chips I've started. Steak, not yet.
Do you know what, Aggie? You get so tense and I can see that serious look upon your face.
-Enjoy it! Steak, chips, bearnaise sauce!
-Tarte tatin, clotted cream!
Us boys, I can say right now, are feeling very excited by this.
-Yeah, I know.
-Why two such classic dishes?
Well, for me, it's like the perfect dinner.
It really is. It's just yummy, yummy, yummy. Yeah.
-Aggie, good luck with it.
-Thank you. Thanks.
The last time I did it, something went badly wrong and...
I know how to do it, I just need to...
..keep my nerves.
Aggie, steak, chips, bearnaise sauce, sings to my heart.
Apple tarte tatin I think is a great idea.
-If you're going to do classics, they've got to be absolutely bang on.
-That's my worry.
Shobu, what are you cooking for us to secure your place in the competition?
For my main, I'm making a prawn curry
and for dessert I'm doing tiramisu.
I'm very brave after last time's dessert disaster.
-Big day today.
-Huge day today, yes.
-What does it mean to you to stay in the competition?
-To be honest, I've been feeling so nervous recently,
I thought it would be easier to give up and go home.
-It would be easier.
-But I don't like the thought of giving up, so I'll to do my best.
-What's the secret of a good curry?
-It's a secret!
I can't tell you!
That's a very fair point. Excuse me, Shobu. Silly question.
-Best of luck, honey.
-Thank you very much. I need it.
At one time or another on this programme so far,
everything has gone wrong, so maybe all those things could go wrong
at the same time. That'd be fun.
Shobu, prawn curry. Can she handle prawns properly?
She's only cooked fish once before and that was here.
Tiramisu. How is she going to make that big, lumpy pot of dessert she's made so far look pretty?
You've only got 12 minutes left.
Last two minutes! You've got to plate up now. Two minutes.
Ladies and gentlemen, your time is up. Please step away from the bench.
'Aggie has made a main course of rib eye steak and chips in dripping,
'served with bearnaise sauce and watercress.'
Really nicely cooked steak.
Bit of crispiness of the outside, really juicy inside.
Crispy chips. But you've got loads of salt in your bearnaise.
Too much salt for me.
Perfectly cooked steak, lovely chips.
Bearnaise, fresh with tarragon. Actually, Aggie, everything's cooked really beautifully.
Just ease back on that seasoning at the last minute.
'For dessert, Aggie has made a tarte tatin with creme fraiche.'
Let's look at this tarte tatin.
Very neat. Very lovely.
Caramel, toffee, stickiness.
Creme fraiche is a little sour note to bring down the sweetness.
The only time you'll find Gregg Wallace going very quiet and calm is when he truly loves a dessert.
I like it. I like the bittersweetness of that caramel,
buttery, beautifully-cooked flaky pastry.
But for me, the apple's just a little bit too thin
and going a bit mushy. I like a bit more texture.
But I think both dishes, as classics, are done very, very well.
I'm very happy with how it went.
It wasn't perfect. It was nearly perfect.
'Tim has made a starter of Scotch quail's eggs with piccalilli sauce.'
I like the look of it. I think it's very dainty.
But I do think that it probably deserves a little bit more sauce.
It's out of proportion.
The turmeric sauce, sour and sharp, with the onions,
going really well with that spiced sausage meat around that perfectly-cooked quail's egg.
It looks really uncomplicated, but I know how difficult that dish really is.
Good on you.
That tastes really good.
That needed expert timing and you've pulled it off. Very good job.
'Tim's main is pistachio and spinach lamb
'served with a feta and spinach salad.'
That crust soaking up all the juice coming from that lamb is delicious.
But I can't taste the lamb.
Next to it, very salty feta,
very salty olives, very strong spinach. And they're clashing.
Which is a shame, because that sweet crust, sweet lamb together is a wonderful thing.
I think that crust is heavenly.
There's almost sweetness in there. The meat is really juicy.
Don't like your salad. But love the lamb.
I take it on board. It didn't look right for them.
But they loved the taste and the flavours and it made me really happy.
'Margi has served her take on the Liverpool classic scouse,
'served with beetroot and bread and butter.'
-Is it a bowl of scouse your mum would've been pleased with?
-Yeah, she'd have loved that.
Mm. You said your mum used to cook it for about three hours.
In an hour, it's a struggle to get as much flavour. You've managed it.
The meat's cooked, the sweetness of the vegetables are coming out, the carrots are soaking it up. Lovely.
-Really good bowl of scouse.
-Oh, you make me want to cry.
The richness of the lamb, tender meat,
barley in the background gives it a nuttiness, and the beetroot on the side is brilliant
because you've got the spiciness and woodiness of that pickled beetroot
going beautifully with that wonderful lamb stew.
For me right now in this competition, you cooking food like that, that's brilliant.
'Margi's pudding is a lemon and raspberry posset.'
That's a big old portion of posset.
Raspberries are sweet but sour.
Your lemon posset is sweet but sour. It's very sharp.
Me, with a very sweet tooth, it leaves me wanting a bit more sweetness.
I think it's got enough sugar in. I just think it needs more texture.
It's like a bowl of raspberry and lemon soup
and it should be... You laugh, but it should have something else to it.
One mouthful is delicious, but I don't really want to go back for another one.
I should've had the courage to make biscuit.
I disappointed myself with the posset
but they both loved the taste of the scouse, and I was dead pleased with that.
'Shobu's main course is a prawn curry
'with petit pois rice.'
You are vegetarian, you've lived your life as a vegetarian. I think it's really brave to do a prawn curry.
Rice is cooked beautifully, seasoned really, really well.
Your sauce is sweet but sharp. The prawns are nicely cooked, they've still got a crunch to the back.
For me, I would like a bit more chilli heat.
-But it's a good curry.
-That looks magnificent.
There is a build up of spice and those prawns are cooked very well.
I think you've cooked really well here and presented a dish that looks great. Where have you been?
'For dessert, Shobu's made a tiramisu.'
Love the warmth of that booze in the background,
soaked into those little sponge fingers, the creaminess of your dessert
and that lovely chocolate top, bitter with the coffee running through it.
It's a really lovely-tasting thing.
I think it's really ugly on the plate. SHE LAUGHS
Actually, Shobu, I think you've found the ugliest dish anywhere in the whole world
and made a really lovely tiramisu in it.
Chefs, chefs, let me tell you, that is a perfect, perfect tiramisu.
How am I supposed to put together the two sides of you?
This really good two courses and masses of mistakes previously.
I made up, I got the food done on time.
The food tasted OK, nobody's died yet. These are good things.
Brilliant. What you've now done is given John and me a very difficult judging job. Off you go.
-I wouldn't like to be one of them, would you?
-We did well, didn't we?
We did, didn't we? And it's going to be dead sad when one of us goes.
They did very well. I liked their food.
-And they did push themselves. They put plenty of effort into that.
Aggie had really well cooked steak. She made really good chips.
Even had a very good bearnaise, but she over-seasoned it.
Her tarte tatin was nothing short of spectacular.
I think Aggie did very well. I really do.
I would be completely gutted if I didn't go through.
I think I've done enough. Let's hope.
Without a doubt, Tim's Scotch egg was the most technically challenging dish in the room.
And he pulled it off. The lamb rack with the crust was a great thing.
But the salad on the side was wrong.
But I think Tim today cooked properly for the first time.
I think Tim should go through.
I have absolutely no idea what my chances are, but it's testing me now
and I'd quite like to go through and see what else I can do.
So the discussion now is between Margi and Shobu.
I loved Margi's honesty with her own food today.
That lobscouse, I thought it was great.
It's how my mum used to feed me. It's how my grandmother used to feed me.
The posset, not quite there. Could've done with a biscuit.
Too sharp for me. It was almost a drink.
I don't know whether it's me that's going to be going home. I hope not.
I've got a feeling it may be.
Shobu's food today, that prawn curry with the rice,
yes, I would've liked a bit more chilli in the curry, but it was a really good dish.
The tiramisu, delicious.
But served in the ugliest dish she could find.
Shobu, I mean, what's happened there, John?
-I mean, in the last round, you would've had her written off.
-Do we keep Shobu in?
It would be fantastic to carry on and go further,
but they have a tough job. I don't envy them.
I think Shobu is a massive risk.
But her own food at the moment is better than Margi's.
-Better in what way? More stylised.
-Tastes better. You'd want to eat it.
Oh, come on, that bowl of lobscouse was delicious.
The question I have to ask myself is, which one of these two
can cope with what comes up next?
As I was tasting the food, I realised it was going to be a tough judging job.
But we've made a decision.
The person leaving us is...
Hello, my friend. I am going.
It's been a heck of an experience. It really has.
I think I did well.
It's sad but it's fair. Somebody had to go and I think the other three are better.
Yeah, I'm really pleased. I thought it would be easy, but it's not.
It's really hard. So to actually start producing the stuff I'm doing, yeah, I'm really happy with it.
I'm really chuffed. I'm so relieved.
But I'm really excited to be able to do more stuff. Really excited.
I'm so happy, I could cry my eyes out.
I thought I would've been walking the plank.
But I'd like to go all the way.
'Tomorrow, the battle continues
'as these three celebrities fight to stay in the competition.'
-Margi, how long for satay?
-It'll be one minute.
That's not good enough.
-That looks messy, messy.
-Slow, slow, slow.
I've got upstairs shouting and screaming for their food.
I don't think you're supposed to set the wok on fire.
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