Celebrity Masterchef - Season 20 Episode 13
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00:00Five best celebrity cooks remain
00:02Finals week, baby
00:04Ha ha
00:05All the gloves are off
00:07Yes, there's no friends
00:09Whee!
00:11I can smell that trophy now
00:14It's just over there
00:16I'm gonna just get my way to it
00:19I hope
00:20I am feeling excited
00:22I've got my game face on
00:24I've got my confidence high
00:26I've got my sugar on to boil
00:27And I'm ready to wow the judges
00:29This is where it gets serious
00:31At the end of this week
00:33One champion
00:34It's emotional
00:36It's nerve-wracking
00:38And we're not even cooking
00:42It's early morning in Staffordshire
00:52And the five celebrity MasterChef finalists
00:55Have arrived at one of the country's
00:57Most renowned potteries
00:59Welcome celebrities to finals week
01:07Now, 250 years ago
01:13Josiah Wedgwood created the iconic clay
01:17That made this pottery world famous
01:20And today we're going to celebrate that
01:22With a very special afternoon tea
01:25That you're catering
01:26An afternoon tea is all about being delicate and beautiful
01:31And today you've got some really special guests
01:33Renowned potters
01:34And the Lord Mayor of Stoke-on-Trent
01:37Ooh
01:38Today you're going to be guided by the world famous
01:42Internationally renowned pastry chef
01:44Cherish Finden
01:45I warn you
01:47I warn you
01:47It is not going to be easy
01:49Off you go
01:49Thank you
01:50I shake a lot when I get nervous and stressed
01:54So I don't know if I'll be able to keep it together
01:57Hopefully I'm just in charge of brewing the tea
02:01I can do that maybe
02:02It's a very delicate pretty day
02:05So we've just got to be delicate and pretty
02:07Originally from Singapore
02:19Cherish Finden won gold at the Culinary Olympics in 2000
02:23Her eye-catching creations have seen her acclaimed
02:26As one of the world's leading pastry chefs
02:29I look at food as an art
02:32When I create something
02:34It needs to be visually stunning
02:36Most importantly
02:41It needs to taste phenomenal
02:43Precision is always very important for me
02:47When I said that your sponge need to be 14 grams
02:50It needs to be 14 grams
02:52When I said 7 minutes
02:53It needs to be spot on 7 minutes
02:55And that is how precise I am
02:57Good is not good enough
03:00I'm telling you that you are not a celebrity today
03:05You are my chef
03:07Welcome to my kitchen
03:10Are you ready?
03:11Yes, chef
03:12Today, every detail count
03:15Do not disappoint me
03:17And I'm the boss in the kitchen
03:18Follow me
03:22Here are the bastion of British craftsmanship
03:25And this challenge is all about craftsmanship
03:28Afternoon tea isn't just a meal
03:30It's an occasion
03:31It's about getting things just so
03:33Cherish has created a special menu
03:36In honour of the 250th anniversary
03:39Each celebrity will have three hours
03:41To create one of her challenging signature dishes
03:44I hope it's going to be as simple as cucumber sandwiches
03:47But I very much think it's not going to be that way
03:49The standard is being set really high
03:52And we've got to meet it
03:53And we will
03:54I'm confident
03:55I believe in all of us
03:56Rugby legend Alan Wynn's masterpiece
04:00Is Cherish's take on an afternoon tea classic
04:03Usually served as a sandwich filling
04:05It's not the ordinary coronation chicken
04:09That you see everywhere
04:10Coronation chicken
04:14Encased in spheres made from semolina
04:17Served with a swirl of potatoes across the top
04:19When you deep fry the shell
04:22It has to puff up to perfection
04:23I want it to be golden brown
04:25The first bite is going to be so beautiful
04:28The texture just bursts out on your palate
04:32And it's like crying out for
04:34I want it more
04:36I'll wager that Alan Wynn has probably seen
04:39Coronation chicken on a rugby club buffet
04:42I don't think he's seen anything like this
04:44It's essentially got a ball on a plate
04:46With a spiral on top that's really delicate
04:49I just talked that up to make it sound even harder
04:51So thanks for that
04:52He's got to poach chicken
04:56But do it in a way
04:57So it stays beautifully and moist
04:59And then cut into tiny little cubes
05:01If you overcook the chicken
05:03What happened?
05:03The chicken will be very dry
05:05While the chicken poaches
05:06The next step is to make
05:08The all-important coronation marinade
05:10Which has nine different ingredients to balance
05:13The mixture including curry powder and mango
05:16Folded through in the right proportion
05:19I've got to get my grammage right
05:217.5
05:22When you see 100 grams, 200 grams, it's all right
05:28When you see 7.8, it's like
05:29Okay
05:31This is horrible
05:33The pressure I'm feeling
05:35Crying out loud
05:36That's crazy
05:38You look nervous
05:39I'm very nervous
05:40You need to hold your nerve today
05:42Okay
05:42Singer Alfie's creation is centred around
05:45And one of Cherish's favourite shellfish
05:47I love seafood
05:49That is why I'm incorporating prawns
05:52Alfie's going to create garlic butter prawn
05:56With pickled cubes of cucumber
05:57The prawns are served inside a charcoal bun
06:01Please do not overcook the prawn
06:04It will be very hard and tough
06:06Undercook the prawn
06:07Mmm, that will be a no-no
06:09The first thing that you need to get on
06:11Is the charcoal bun
06:13It is very important
06:15It takes time to prove
06:16And to shape it
06:18Before you bake it
06:19Good luck, chef
06:200.7 grams
06:21Alfie's dish
06:23Looks like
06:24A prawn burger
06:25But it's nothing like
06:26A prawn burger
06:27The bread dough
06:29It needs to be pitch black
06:30But it can't be too strong
06:32Or bitter with charcoal
06:33It is very technical
06:34To get the bun right
06:36Over mix the mixture
06:38You might tear the gluten
06:39Alfie's got to make sure
06:42He follows the instructions
06:43Absolutely to the letter
06:45It needs to rise
06:46And be lovely and light
06:47And fluffy
06:48He can't get nervous
06:49I'm a singer for crying out loud
06:52And I'm doing these sandwiches
06:53Which is just ridiculous
06:54Broadcaster Dawn
06:57Is working on a meringue
06:58For Cherish's take
06:59On a retro classic
07:01It is afternoon tea
07:03And what is better
07:04Than a pavlova
07:06So Dawn
07:07Are you a fan for pavlova
07:09I don't really have a sweet tooth
07:10Oh
07:11What about your baking skill
07:12Absolutely terrible
07:14Oh dear
07:14Pavlova
07:19Need to be crispy
07:20On the exterior
07:21But chewy
07:22And musmolowy
07:23In the interior
07:24Okay
07:24But how do we lift
07:27A pavlova
07:28Up to the next level
07:29The pavlova
07:31Is topped
07:32With a highly technical
07:33Tempered white chocolate disc
07:35So delicate
07:36And a set
07:37Raspberry gel mirror
07:39You need to cook
07:40A mirror
07:41To perfection
07:41Or your jelly
07:42Will not set in time
07:44Wow
07:44Okay
07:45I'm most intimidated
07:47By the precision
07:48That's not how I cook
07:50I chuck things in
07:51And hope it comes together
07:52Dawn raspberry pavlova
07:57Or what could be simpler
07:57I mean come on
07:58Have you seen it
07:59It's very important
08:02That you whisk up
08:03Your egg white first
08:04Then you put in the sugar
08:05Oh my goodness
08:08This is a workout
08:09Dawn we know
08:11Loves to feed people
08:12She likes a little bit
08:13Rustic
08:14Not a pavlova from Cherish
08:18Desserts are not my forte
08:21But after today
08:22Pastry chef Dawn
08:24Actor Jamie
08:27Is making Cherish's take
08:29On an afternoon tea staple
08:30Lemon drizzle cake
08:32What inspired me
08:35I was giving some
08:37Of my time back
08:38In a dementia home
08:40And there's this lady
08:41She cannot remember
08:43Any recipe
08:44But she can remember
08:46The recipe of a sponge
08:48Jamie probably thought
08:49He was home safe
08:50When he saw
08:51Lemon drizzle cake
08:52It's a sturdy
08:53Sticky loaf cake
08:55It's nothing like that
08:56The lemon and yuzu
08:59Soaked sponge
09:00Is on a shortbread base
09:01Jamie
09:02He's got to make glazers
09:04He's got to make syrups
09:05Oh my days
09:06Look at that
09:07And then he's got to
09:08Construct the whole thing
09:09This is a really
09:10Big challenge
09:11Who doesn't like
09:13A lemon drizzle cake
09:14Whether they'll like
09:15Mine or not
09:15I don't know
09:16But I'm going to
09:17Do my best
09:17The first element
09:18That you need to get on
09:20Is the lemon sponge
09:21Good luck chef
09:22Thank you chef
09:23We've got to make it
09:26Spot on
09:26We do not want
09:27The sponge to be too dry
09:29It need to be airy
09:31It need to be light
09:32And it need to be delightful
09:33You know
09:35Every element
09:36Has to be perfect
09:37So hopefully
09:40That goes okay
09:41The last course
09:45And cherishes showpiece finale
09:47For the afternoon tea
09:48Is drag artist
09:50Ginger's responsibility
09:51Today you will be creating
09:54The mango and matcha chocolate teapot
09:57Brilliant
09:57An edible teapot
10:01She's like a modern day
10:02Willy Wonka
10:03The inspiration is to remember my granddad
10:09Or I call him Akong
10:11When I visit my Akong
10:13He will have a tea ceremony for us
10:16Built with tempered white chocolate
10:19The teapot is filled with layers of matcha sponge
10:22Oh wow
10:23Mango compote
10:25And a matcha whipped ganache
10:27There's a whole world in there
10:29There's so much going on
10:31And it's all so delicate
10:32This templing of the chocolate
10:34Has to be spot on
10:35Yeah
10:35So you can see that
10:36There is different chocolate
10:37You have the hender and the sprout
10:39Wow
10:40I make jewellery sometimes
10:43And I make puppets
10:44And little things
10:45So I'm hoping
10:46I can do these two things
10:48Okay
10:48It's music to my ear
10:50The disciplines within this dessert
10:52Would be difficult for a pastry chef
10:54One real mistake here
10:55And we won't have a teapot
10:56We'll have ourselves a sugar bowl
10:58I've never made a ganache in my life
11:01I've no idea what it's supposed to look like
11:03I was going to say
11:04That's not my problem
11:05But it literally is my problem
11:06And nobody else's
11:08Like Jamie
11:10Ginger also has the challenge
11:12Of making the perfect sponge
11:14Trying to measure 2.5 grams
11:17Of matcha powder
11:19It's so detailed
11:21Ginger I see you're just casually
11:23Making a matcha teapot
11:25And I'm about as useful as a chocolate
11:26Teapot in this situation
11:28So who knows how this is going to go
11:30Founded in 1759
11:35Wedgwood pottery
11:36Is one of the most recognisable names
11:38In ceramics across the globe
11:39Its founder
11:41Josiah Wedgwood
11:42Was a pioneer of manufacture and design
11:44Creating an entirely new type of clay
11:47250 years ago
11:49Which revolutionised pottery
11:50And changed the course of ceramic history
11:53What made Jasperware unique
11:55Was it could be coloured
11:56In all sorts of different ways
11:58Really appealing
11:59Visually beautiful ceramics
12:01So there were lots of ways
12:03That it fitted into
12:04Passionable 18th century interiors
12:06I'm really looking forward
12:08To the afternoon tea today
12:09I think it's going to be
12:10A fantastic opportunity
12:11To try some really interesting
12:13And delicious food
12:14I'm hoping
12:14It's two hours before service
12:23Chef, can you please
12:24Make sure you keep your kitchen
12:26Very clean
12:27Yes, chef
12:28Yes, chef
12:29That's better
12:30On the first dish
12:32Alan Wynne's chicken is poached
12:34Bit more surgery to do
12:35To remove some cartilage
12:36And then I've got to chop it up
12:38Okay, it's looking very good
12:40But we need to cut to perfection
12:41Yep, yep
12:42Okay
12:43Thank you
12:44I've got to cut it up to
12:460.5mm squares
12:49Because I've got to pipe it later
12:51So it's got to be small enough
12:51To come through the bag
12:52Alan Wynne loves detail
12:54He admires technique
12:56But even he
12:58Is blown away
13:00By the amount of detail
13:01And technique in this dish
13:02It's small
13:03It's beautiful
13:04And the thing is for Alan Wynne
13:06He's a rugby player
13:07He's a big man
13:08With big hats
13:08Never ever thought
13:09I'd be stood next to
13:10An international rugby
13:12Legend
13:13When's he coming in there?
13:18His nerves slightly settled
13:20Alfie's managed to get
13:21His charcoal dough
13:22Ready to prove
13:23I've made bread before
13:25But this is like
13:26So totally unreal
13:27But he's now got
13:28The painstaking job
13:30Of prepping the components
13:31For the garlic prawn filling
13:33Quite fiddly
13:38There's no vein in there
13:39Prawns to be peeled
13:42And completely clean
13:43Of any grit
13:44That's 700 grams
13:46Little bits of cucumber
13:49And mango
13:50All exactly the same size
13:52Very important
13:53It needs to be
13:540.5 by 0.5cm
13:56Ridiculous man
13:58But I've had professors
14:00Scream at me
14:01If I'm not singing
14:02Something right
14:02I don't want to
14:03Let her down
14:04It's not as precise
14:06As I want it to be
14:07This is not 0.5 by 0.5
14:09Okay
14:10Yes chef
14:11Yes chef
14:11Cherish isn't letting me
14:15Away with anything
14:15Oh my goodness
14:18I'm shaking like crazy
14:20Also finding
14:21Cherish's standards
14:23A struggle
14:23Is Dawn
14:24You need to go faster
14:25Who's been piping
14:27Out her pavlovas
14:28Be careful the height
14:31As you can see
14:32That is very inconsistent
14:33When you pipe
14:34Time and time
14:37In this competition
14:38We've talked to you
14:38About finesse
14:39And keeping things delicate
14:40Making it look
14:41Like Cherish makes it look
14:43Is a skill
14:43That I don't know
14:44If I have yet
14:45Beautiful
14:49Batas
14:53Okay
14:54Pavlova's piped
14:55Her next precision hurdle
14:57Is the raspberry jelly layer
14:59This is the mixture
15:00That I pour into
15:01A tray to set
15:02And this will be
15:02The very very thin mirror
15:04That sits on top
15:05Feels like I'm making lunch
15:06With some very posh children
15:07Not enough gelatine
15:09She won't be able
15:10To cut it into a perfect round
15:11Too much gelatine
15:12It'll be rubbery
15:13Beautiful
15:16And then leave it
15:17Yes
15:18Very important
15:19Is that the table
15:19Need to be straight
15:20If the table is not straight
15:21Then you don't get
15:22The perfect finish
15:23I love it
15:24It's like building a house
15:25Fabulous
15:30Jamie's lemon drizzle sponges
15:33Have been baking
15:33For exactly seven minutes
15:35Very nice
15:36Thank you chef
15:37So I'm just glazing these now
15:39With the yuzu syrup
15:40Letting this absorb
15:41Into the muffins
15:42The dish's height
15:45Is created
15:46By combining two sponges
15:48Per portion
15:49Be very gentle
15:50Okay
15:51You have to be super careful
15:54Once they go on top there
15:56They stick
15:57And there's no moving them
15:59Next on Jamie's
16:00Extensive to-do list
16:02Is a curd
16:02To top the sponges
16:04Yuzu curds
16:05The sweet version
16:06Of mayonnaise
16:07Taking eggs
16:08And butter
16:09And sugar
16:09Bringing them together
16:11So they emulsify
16:12And become a wonderful
16:13Rich mixture
16:14Chef
16:16Chef
16:17I've just split my curd
16:19Chef you need to start the game
16:20Okay
16:22Jeez
16:23I need to get some butter
16:26Don't I?
16:29Ginger is also struggling
16:30With her workload
16:31Pour into an 18 by 28 cm frame
16:36And is racing
16:36To get the first layer
16:38Of her teapot
16:39The matcha sponge
16:40On to bake
16:41Okay
16:41Out of my depth
16:45I'm at the bottom
16:46Of the ocean
16:47This is crazy
16:52Okay
16:55How does this work?
16:58But as well as the matcha
17:00And mango elements
17:01Inside the chocolate teapot
17:02Just as vital
17:03Is the decoration
17:04Let's try and do this
17:061.1 gram
17:08She's got sugar work
17:10Making a handle
17:11For the teapot
17:12It's a lot of effort
17:13For a cake
17:1312 cents
17:1712 cm long
17:17No way
17:19That's going to get
17:19To 12 cm
17:21Ha ha ha ha
17:23It needs to be lovely
17:24And thin
17:25And delicate
17:25But at the same time
17:27Have the strength
17:28And structure
17:28To hold up
17:29Look at that
17:33Magic 12 cm
17:34I never believed it
17:35But I've got there
17:36Right
17:36Here we go
17:37Into a C shape
17:38Then there's like an S
17:40This teapot
17:41Needs to be so beautiful
17:43It could be in the gift shop
17:44Remember
17:46That's how the spout
17:47Is meant to love
17:48That's it
17:49There you go
17:50If it all goes wrong
17:51I'll just sit on the table
17:53Cover myself in matcha powder
17:55Bye
17:56With an hour to go
17:59On the coronation chicken
18:00Alan Wynn is also
18:02Focusing on decoration
18:03Get on with it
18:04Get on with it
18:04Yes chef
18:05The fiesta resistance
18:07Of Alan Wynn's
18:08Coronation chicken sensation
18:10Is the potato curls
18:12The spirals are going to be
18:143 cm long
18:16As well as
18:162.5 cm wide
18:18It's beautiful
18:19Keep everything
18:20To this size
18:21It needs to look
18:25Super sexy
18:26You've got kids
18:29You've got a spiralizer
18:30Takes up a lot of time
18:32And entertainment value
18:33So a spiralized fruit
18:34To apples
18:34To pears
18:35But not to the precision
18:38That's going to be needed
18:39For this
18:40I think it looks really nice
18:41Oh thank you
18:41Yeah well done
18:42With Alan Wynn in control
18:46Alfie's nerves are back
18:48To cut this
18:49And then
18:49Square it off
18:50He has to work at speed
18:52To exactly portion the buns
18:54And get them into the oven
18:55As the dough
18:56Will keep on proving
18:57Until it hits the heat
18:58Okay it's very crucial
19:00That all the dough
19:01Has to be 15 grams
19:03And I'll only give you
19:045 minutes to accomplish this
19:05Okay
19:06Let's see
19:07Oh man
19:09If he proves it too long
19:10The yeast will die
19:12And the whole bun
19:13Will collapse
19:13That's really hard
19:15The accuracy is ridiculous
19:17We do not want
19:18To eat the bread
19:19That is overproof
19:20Take this in the oven
19:21ASAP
19:22Because we might be
19:23Overproofed now
19:24Come on
19:24Okay
19:24You need to move
19:25Trying my best
19:29One more minute
19:30The bread will collapse
19:32It's done
19:33Okay
19:33Oh I'm stressed man
19:37I'm really stressed
19:37Across the kitchen
19:41Jamie's also up against it
19:43He had to remake
19:44His yuzu curd
19:46Which has put him behind
19:47Can you see
19:48The magic
19:48When you spot on
19:50With the temperature
19:50Yeah
19:51The curd needs to freeze
19:53In time for service
19:54To sit on top
19:57Of the lemon sponge
19:59Put in the blast
20:00For you there
20:01Immediately
20:01It's just there
20:02This one
20:03Ah
20:06Hey how are you getting on
20:13It's hard isn't it
20:15This is the hardest thing
20:16We've done by a hundred miles
20:17With only 45 minutes
20:19Until service
20:20Oh god
20:21Ginger's chocolate teapot
20:23Is nowhere near finished
20:24For the purpose of time
20:26Cherish has made
20:27The little white chocolate shell
20:28Which will be the outside
20:30Of the teapot
20:31But ginger will have to do
20:32A lid
20:33Of tempered white chocolate
20:34Across the top
20:35Okay here we go then
20:36Oh lord
20:38Templing chocolate
20:39Is one of the hardest
20:41And most technical skill
20:43In the pastry world
20:44The chocolate must be heated
20:47And cooled
20:47To exact temperatures
20:49So it can be spread
20:50And shaped
20:51If they do not
20:53Temper the chocolate right
20:55Oh my goodness
20:56Disaster strike
20:58I think I can get
21:01Eight out of that
21:02I have a feeling
21:04In the last
21:05Half an hour
21:06I'm going to find out
21:08Whether any of this
21:09Has worked at all
21:10Don't count your teapots
21:11Until it boils
21:13Also attempting
21:17To master tempering
21:19Is dawn
21:20For a white chocolate disc
21:21That tops the pavlova
21:23Just get a milky bar
21:27And use that
21:27They look perfect
21:31Oh my god
21:34Today's guests
21:39All share a deep appreciation
21:41Of British ceramics
21:43Josiah Wedgwood
21:44Is my great
21:45Great
21:45Great
21:46Great
21:46Great
21:47Great
21:47Great
21:47Grandfather
21:48They also include
21:52Resident ceramicist
21:53And artist
21:54Hitomi Hosono
21:55Revered ceramicist
21:59And author
21:59On the world
22:00Of pottery
22:01Florian Gadsby
22:02Ornamentor
22:04And figure maker
22:05Isabella McGough
22:06And the lord mayor
22:08Of the city
22:08Of Stoke-on-Trent
22:09Lynn Sharp
22:10I'm up for experiences
22:12I'm up for good company
22:13Wonderful food
22:15And yeah
22:17Bring it on
22:18Chef
22:20The first course
22:22Go out
22:22In half an hour's time
22:24With service
22:25Fast approaching
22:26Alan wins on track
22:29But he now has
22:30The challenge
22:30Of deep frying
22:31The all-important
22:32Semolina balls
22:33That will hold
22:34The coronation chicken filling
22:36So you need to be
22:37Very consistent
22:38But all the colour
22:39Has to be like
22:40Golden brown
22:40You need to shake
22:42Them all the time
22:42One in six
22:43That's not a bad strike
22:44Right
22:44This is looking good
22:45Hopefully
22:47I'll be in good shape
22:48Oh my god
22:50Okay
22:50Also doing well
22:52Is Dawn
22:53I think this is
22:55My last element
22:55But now I have to start
22:56Building the house
22:58Oh my god
23:01It's beautiful
23:01Okay
23:02Absolutely beautiful
23:03And it's not just Dawn
23:05Who's ready to start building
23:07You need to glaze
23:08ASAP now
23:09Yeah
23:09Yeah
23:10It's fiddly
23:12Yeah
23:13Yeah
23:13You just don't want to break it
23:15Like that
23:16Uh-oh
23:16Try again
23:17Okay
23:20Layer of sponge
23:23Layer of compote
23:24With mango in it
23:25And then whipped matcha ganache
23:28I love those cake decorating videos
23:30Ooh
23:31Why do it yourself
23:32When there's people doing it
23:33On the internet
23:34With ukulele music behind it
23:35I'm going absolutely delirious at this point
23:39Perfect
23:39Love that
23:40They're all in a stack
23:42Now they've just got to get inside a teapot
23:43But across the kitchen
23:46Alfie is in meltdown
23:47One gram of charcoal powder
23:50This is the two-heater
23:54Two-heater
23:55I can't even say it man
23:56I don't know
23:57I'm a bit stressed
23:58It's just way too much
24:00I'm actually very worried about Alfie
24:02They have to be perfect
24:04And nerves are sharp
24:06He's shaking
24:08I'm struggling
24:10I'm really struggling
24:10I can't do this
24:12I think he needs to take a big breath
24:16And keep his nerve
24:18God
24:18Oh God
24:20God
24:23Stop
24:24I want you to take a big breath
24:27Calm down yourself
24:28Okay?
24:30Yeah
24:31Are you alright?
24:32Yes
24:32Thank you
24:35Okay
24:35Alright
24:36This is why I'm a singer
24:38Cheers
24:40Cheers
24:41Wedgwood
24:42Wedgwood
24:43Cheers
24:43Alan Wynne is first to serve
24:46What our celebrities don't understand
24:49Is how long each of those dishes
24:51Is going to take to present
24:53And if it doesn't come together like a jigsaw
24:55Some of these sculptures
24:56These bits of artwork
24:57Will fall over
24:59I love Coronation Chicken
25:01And it's a real classic for afternoon tea
25:03So I'm really interested to see
25:05What the twist is going to be
25:06I've got to try and put coronation chicken inside without demolishing it
25:12Alan Wynne may be enormous
25:13Not the daintiest of hands
25:15Those semelina shells are so fragile
25:17Too much pressure
25:18They will shatter
25:19Corn-fed chicken
25:21With masala mayonnaise
25:23In a semelina shell
25:25Beautiful
25:26Excellent
25:27I spend so much of my time fussing over detail
25:32I always look for presentation and food
25:34They're looking really good, aren't we?
25:35We're nearly there
25:37Here goes the spirals
25:38Okay, amazing
25:40Sorry, I didn't realise it's going to take me three days to plate
25:43Are you worth the wait?
25:44These look amazing
25:45I have to say that I'm very proud of him
25:47From the bottom of my heart
25:48Go, go, go
25:49We got lift off
25:50Service, please
25:51Ooh, here it comes
25:54It's very pretty, to be honest
25:57It's ornamental and kind of quite distinguished
26:00I'd like to have that up on me mantelpiece
26:02And have yours as well
26:03So I've got a matching pair
26:05Today was a big push out of my comfort zone
26:08And even just the environment was different
26:10But they're really pleased to get that out
26:12And I hope they enjoy it
26:13It's exactly coronation chicken
26:17But the textures are really distinct and individual within it
26:21The filling is beautiful and creamy
26:24And then we've got the semolina shell
26:25I didn't think it would be that crispy
26:27The crispy potato curl is delicious
26:29A necessary thing to have
26:31In contrast to all the kind of the soft filling
26:33Well, it's the most refined coronation chicken I've ever eaten
26:36I've finished my plate
26:38It's so good
26:38Love it
26:40The coronation chicken is sweet but also hot
26:43Delicious
26:44The textures are fantastic
26:45The whole thing holds together really nicely
26:47Next up is Alfie
26:50Garlic butter king prawn
26:54Please do not overcook the prawn
26:56It will be very hot and tough
26:57Charcoal bun, smoked paprika, pickled cucumber
27:01I've not had a charcoal bun before
27:04I'm trying to calm and Alan Wynn just said breathe
27:08So I'm going to try and do that
27:09Okay
27:09Go Alfie
27:13A little bit more, please
27:17This is not enough
27:18Okay, Chef
27:18Whoa
27:21Good job
27:22A little bit stressful today
27:24You're nearly there
27:25Keep on going
27:26These look like works of art
27:29Hey, be careful
27:36God damn it
27:38Oh
27:38Oh
27:39Service, please
27:41That was another level
27:45Ridiculously hard
27:47I couldn't do this particular side of the job
27:50Oh
27:51It's not like any burger I've ever seen
27:54A lot of care has been taken
27:56To get it just right
27:57The prawn is really nice
28:01It's got that like seafood-y taste
28:03And the flavours balance really well
28:05It's nice
28:06It is a work of art
28:07And I like the charcoal bun
28:08I love this texture of the pickled cucumber and mango
28:14The twill is quite sweet
28:15It definitely feels like an ambitious dish
28:18That bread, lovely and light
28:21The prawn's rich with garlic
28:23A bit of chilli heat as well
28:24I know that Alfie Bo went to hell and back with this
28:27But it was worth it
28:29Dawn's up next with her raspberry pavlova dessert
28:33Woo
28:34Go, Dawn
28:35Thank you
28:36A lime pavlova with vanilla chantilly
28:39And raspberry compote
28:41Okay, a bit more
28:44Who doesn't like pavlova?
28:48Raspberry delicious
28:49But not too much
28:52Very little is about one gram
28:54Dawn, we kept asking you to be intricate
28:57You got your wish, my queen
28:58She must now carefully cut out the thin raspberry mirrors
29:03And transfer them to the pavlova without breaking them
29:07You need to be very, very gentle, yeah?
29:10This is the bit that I've been most terrified of
29:12This is where it's all going to go horribly wrong
29:15Just trust yourself in it
29:17Wow
29:18Oh, gosh
29:20Way
29:20I think she's amazing
29:23Cute
29:28Amazing, Dawn
29:31Absolutely amazing
29:32Service, please
29:34Wow
29:36That attention to detail
29:38I like to think I'll do that again one day
29:40But I'm not sure I will
29:41It's very much in keeping with the British afternoon tea vibe
29:52Feels a shame to break it
29:54It's light and airy
29:59Yeah, actually, I really, really like it
30:01I had an image always, the pavlova is too sweet
30:05But this one is not too sweet
30:07The raspberry mirror, it's nostalgic to me
30:10It reminds me of, like, Jaffa cake filling
30:12Yeah, perfect
30:13The Chantilly, it's not overpowering
30:15It's just delicious
30:17And can you pack me half a dozen take home?
30:22This is heavenly
30:24That white chocolate ganache
30:26And that raspberry compote together
30:27Are just fantastic
30:28Dawn's done a brilliant job
30:29The fourth dish is yuzu and lemon drizzle
30:35With lemon sponge, yuzu curd and shortbread
30:37My back's killing me
30:40Carrying this show
30:41What I'd be looking for is a lovely light sponge
30:45Jamie needs both speed and precision
30:48To carefully decorate the lemon drizzle sponges
30:51With candied lemon peel
30:53Looks fantastic
30:55But it's a lengthy process
30:58Yuzu is my favourite, citrus
31:01They look great
31:04Yeah, I mean
31:05You know, you're there with them
31:06I don't think I'm far off, John
31:08Go, go, go
31:08Oh, oh, oh
31:10Oh
31:11The plate is decorated with intricate garnishes
31:16Whoa, look at this, Jamie
31:18Made of chocolate and rice paper
31:21The stick is 90 degrees
31:23Beautiful
31:24Is this the most delicate thing Jamie Lomas has ever done?
31:28Ever
31:29Well done
31:34Is that a way?
31:37What do you say?
31:38There it is
31:38I mean, it's stunning
31:42That was the worst, best experience of my life
31:47But I did it
31:48I pulled through and I made something amazing
31:51The yuzu is such a delicate flavour
31:57But it's still got that nice citrusy punch
31:59The sponge is so light
32:01It's lovely
32:02The little crystallised fruits
32:04I thought that added another lovely layer
32:06Yeah, really lovely
32:08It's a real slap in the face of yuzu
32:10And then the lemon sponge
32:12Equally punchy
32:13It's a lemon drizzle cake of the highest order
32:15Last up is ginger
32:18We've got a matcha and mango teapot
32:21Is it a sponge shaped like a teapot, potentially?
32:25I've got my handles
32:25I've got my spouts
32:26I'm about 50% of a teapot
32:28It'll be beautiful
32:30It's a piece of art, you know
32:31Wow
32:33I make lots of teapots
32:34So it's going to be interesting to see how they assemble it
32:37What next?
32:39Put them together
32:40But her final job is the most precarious one
32:45This is a really scary moment
32:50Ugh
32:52I wonder whether matcha and mango go well together or not
32:58Because I never tried fruit with matcha
33:02Yes
33:04Okay, you need to go very fast now
33:08Gentle
33:09Make sure this is in the centre
33:10Well done
33:12They look amazing
33:14Cannot believe that this has come from my big idiot hands
33:17Fabulous
33:20Amazing job
33:21Well done
33:22Thank you
33:22Service please
33:24I did not think I would be emotional about cake
33:28That's three hours' work there
33:30Yeah
33:30Feels like three years
33:31Oh wow
33:35It's a teapot
33:37I've got a collection of little miniature teapots
33:40And that wouldn't be out of place with them
33:42Oh no
33:44I'm really proud of myself
33:46There was a point where I didn't think it was ever going to come together
33:49But they were there on the plates
33:51So
33:52I don't think I've got anything bad to say about it
33:55It's delicious
33:56I would like a larger version
33:58Really
33:58Matcha taste is not too strong
34:01Quite mild
34:02And really go well together with this diced mango
34:06It all just went together really beautifully
34:09And was just such a fun way to end a lovely afternoon tea
34:13I've got to say this is quite extraordinary work from Ginger
34:17What looks like just a little sweet white chocolate teapot
34:21It's really sophisticated in flavour
34:22This is the most useful chocolate teapot I've ever met
34:27It's such a privilege to have you in my kitchen today
34:33You guys just nailed it
34:35Thank you
34:36Thank you
34:36Thank you
34:38What an incredible start to finals week
34:40We said the pressure was going to get much harsher
34:43We weren't lying
34:44Cheers
34:44Well done
34:46Thank you
34:47Well done
34:47Next it's back to the MasterChef kitchen
34:51And they're going to have to find it out
34:52For their place in the competition
34:53Celebrities
35:05Welcome back
35:06We hope that you've taken inspiration from Cherish
35:11And her exquisite creations
35:13You've been given a brief
35:15And that brief is to give us a performance in food
35:17Show us your creative side
35:19Give us a bit of showbiz
35:20You know how important this round is
35:22Because at the end of this
35:23One of you will be going home
35:25Two hours
35:28A proper performance please
35:29Let's go
35:30They need to pull out all the tricks here
35:34It needs to be fun
35:36It needs to be a showstopper
35:38But there's a huge risk in really trying to put on a show
35:42Adding bells and whistles
35:43Whoop
35:44The more that you add to this
35:47The more can go wrong
35:48Okay so
35:50We're a few stages away from lifting that trophy
35:53Hopefully I'll be coming home with me
35:56And be going in my toilet to keep the door open
35:59I'm joking
36:04So I am making a dish called Treasure Island
36:07The Treasure is a pot of popcorn shrimp
36:10I'm going to spray it gold so it looks like golden nuggets
36:13Tortilla chips blended to look like sand
36:16And then I'm going to have sour cream
36:18With a bit of blue food dye to make it look like the sea
36:20So it's all going to be like tacos
36:22Why Treasure Island?
36:24Well I played Captain Hawk a few years ago
36:26Was this in Pantomime?
36:27Yeah
36:28Oh no it wasn't
36:30Oh yes it was
36:31This is an edible movie scene
36:37Spicy popcorn shrimp
36:40Lovely and crispy bits of prawns
36:42Need to be full of flavour
36:43The taco shells can't be too hard
36:47There we go
36:48Because otherwise the whole thing could fall apart
36:51And we've even got sharks made from nori seaweed
36:54Jamie's making the most weird and wonderful dish today
36:58Put it in the oven so that it crisps and goes a bit hard
37:01But it doesn't seem to be very much cooking
37:04He's got prawn
37:06But everything else seems to be staging
37:08And I don't even know if it's going to work
37:10So how are you doing?
37:11Oh my god
37:12Dawn, you love a performance
37:15You're an entertainer
37:16The way that I perform is through my novels
37:17I've written you one today
37:19Oh Dawn
37:21So I've told you a story through food
37:23Each dish is a different scene
37:25So we have six different scenes
37:27And the protagonist is the colour orange
37:29So the colour orange appears in different ways in each scene
37:33Her ex-boyfriend is the colour green
37:35And her new lover is the colour white
37:38I love this
37:39This is absolutely gorgeous
37:41What Dawn is producing here is a tasting menu
37:47Squeeze the wall
37:49We've got a huge amount going on here
37:51Scene one
37:52Green and orange are lovers
37:54So we're starting off with crispy courgettes in a tempura batter
37:58Come on, little courgette
37:59One more minute
38:00Serve with a kumquat ratatouille
38:02Small orange flavour of marmalade
38:05Very, very bitter
38:06Next up, we're going to have a ravioli
38:09Which is made from spinach dough
38:10And inside an egg yolk
38:12This has added so much time
38:14Oh my God
38:16How long have I been doing this for?
38:17It feels like my whole life
38:18Scene three is where orange meets her new lover, white
38:22Here with your best chef
38:24We're getting orange crispy fried chicken
38:26Serving on white fluffy rice
38:28Scene four is an intimate scene
38:32I will be dipping things into a fondue
38:34Thrilled with those, okay
38:36Scene five is where the clash of orange's lovers come together
38:40Okay
38:41White being mooly, peppery radish
38:44Hands are just shaking so badly
38:46Serve with sauce grabiche
38:48A sharp, herby mixture
38:50And very, very strong
38:51Final chapter, it's going to be a dessert
38:54Orange ditches both her lovers
38:56We are left with an orange pudding
38:58The problem with Dawn's dish
39:01Is if one of these things messes up
39:03The story won't make sense
39:04I have some cover reviews
39:07About as erotic as a cabbage
39:09Says Felicity Sprout
39:10Sounds inedible
39:11Says Nigel Crump
39:13Which I think is unfair
39:14Because it's actually very good
39:15It would be a miracle if I get this done
39:18How many minutes?
39:19We are halfway now
39:21What?
39:22One hour to go
39:23Just wondering, is that grill on?
39:28Time flies when you're having fun
39:30There we go
39:34Alfie Bow now
39:35Every day's a show for you, isn't it?
39:37I mean, I'm trying to perform every time
39:39What's happening here?
39:41I'm baking some sea bream
39:42Salmon mousse is going to go
39:44In between the two fillets
39:45With a pepernard
39:46With rosy peppers
39:47Tomatoes
39:48With a champagne
39:50And caviar
39:51Cream sauce
39:52That's the showbiz side of my job
39:54I suppose
39:55With the opera crowd
39:56I'm recreating scales
40:01On the back of the fish
40:02With potato
40:03So that's going to be my warm-up scales
40:06And then I'm going to sing you a song
40:08The scales need to be cooked through
40:13And they need to be browned
40:14Hopefully they'll curl a little bit
40:16Like scales do
40:17And then he needs to hope
40:18That underneath all that
40:20The fish is perfect
40:23Wow, look at this
40:26I am pushing myself right to the edge
40:38I am a woman on the edge of collapse
40:42Hopefully I can stay upright
40:45To get to the end of the next challenge
40:47Ginger, how are you going to make this show
40:50More spectacular than your other shows
40:52It's Celebrity MasterChef's 20th birthday
40:55And I am throwing a birthday party
40:57Like no other birthday party
40:59So it's like a five-year-old
41:01We've got jelly and ice cream
41:02We've got sherbet dip
41:03And hopefully a birthday cake
41:04But they're all incredibly alcoholic
41:06So I'm hoping to bring
41:08That sweaty, sugar-high vibe
41:10To the MasterChef 20th birthday
41:12Ginger's giving us
41:17A Kia Royale champagne-flavoured cake
41:19Let's just hope it is nice and spongy
41:21And nice and soft
41:22On top of that
41:25It's going to have a buttercream
41:26Flavoured with cassis
41:28Ooh, got to attach that
41:30Cassis being a black currant mixture
41:33Which is slightly sharp
41:34And a little bit bitter
41:35We've got pineapple jelly
41:38So with rum and coconut ice cream
41:40Then we've got sherbet
41:44With a tequila lollipop
41:46Trying not to burn my face off
41:48With this boiling hot sugar
41:49Here I am
41:54Needs to differentiate
41:55From the tequila
41:56Oh, it's just
41:57Oh, God, it's going to be
41:57Overpowering
41:59Is your dish called
42:03Zest for life?
42:08Zest to impress
42:09How are we doing for time, please?
42:1230-minute curtain call
42:13For the show to begin
42:15Thank you
42:16My dish today
42:19Might be a different side to me
42:21There is fun in you
42:22Despite what people think
42:24Alan Winnie, your bench is not giving away
42:28Too much about what this performance is
42:31I'm recruiting you to come on a quest
42:32To find Merlin
42:33He was a shapeshifter
42:34I'm obviously advised
42:35King Arthur on lots of things
42:37Merlin was a Welshman
42:38So we're going to take him back to Wales
42:39So we can harness his magic
42:41We're going to be in search of Merlin
42:43Yeah, the plate might give some clues
42:45To his last whereabouts
42:46I think there's going to be a few potions
42:47Maybe a bit of his beard
42:48For me, magic's always sweet
42:50So we're going to have a chocolate ganache
42:52With a cherry compote
42:53And then we're going to pop some long grain rice
42:55Put it through icing sugar
42:55And then we're going to have edible moss
42:57Which is essentially sponge, cherry gel
42:59And dehydrated coffee, hopefully
43:01You're extremely focused
43:02You're very, very serious
43:03Yeah
43:04But there's this amazing fun side
43:06Well, there always was, John
43:07He is a fun guy
43:08I'm not a mushroom
43:09I think we found a new playful Alan Wynn
43:14And I, for one, I'm loving it
43:16I'm trying to dehydrate some stuff
43:18And make gels
43:19Sounds good
43:20Whether it can be achieved is another thing
43:21The main part of this dish
43:23Is a chocolate ganache with cherries
43:26That's quite hot, that is
43:27So the flavours of black forest gato
43:30You talk about edible beards
43:33What's the beard made from?
43:34It's going to be candy floss
43:35Every single thing on the plate
43:39Is a hint as to where Merlin might be
43:41There's the old magic on the plate
43:43Magic behind as well
43:44But also giving us flavour and texture
43:47That's what this dish needs
43:48If it's going to be successful
43:49If I can get it done
43:50I'll be impressing myself
43:52Sorry, darling
43:53No problem
43:54Celebrities, you have just ten minutes
43:56Before the performance starts
43:58Potatoes need a little bit of extra colour
44:01I'm going to get a bit of fire going
44:02Whee!
44:04For God's sake
44:05I'm never going to get this done
44:06Right
44:07Oh my God
44:10Chaos
44:11I've never thrown a kid's party
44:13But it turns out
44:14It's incredibly stressful
44:15Just calm down
44:17Life is not this hard
44:19It's a pan of sugar
44:20Get a grip
44:21Whee!
44:25You've got just three minutes, everybody
44:26Go, go, go!
44:27Alfie is shaking there, mate
44:30Oh, man
44:31Whee!
44:34I'm so far behind
44:35Oh!
44:38I don't make it easy for myself
44:40Okay
44:40Woo!
44:44Go, go, Jamie
44:45Sharks on
44:49Maps on
44:50The things we say on MasterChef
44:52Oy, oy, oy, oy, oy, oy
44:55That's it
44:57Time's up
44:58All done
44:59Captain Lomas
45:03Approach the deck
45:05I can't really see
45:11So I'm going to take that
45:11First up is Jamie
45:14First up is Jamie
45:14Whose theatrical showstopper dish
45:16Is Treasure Island themed
45:18Gold sprayed spiced tempura prawn popcorn
45:21To represent treasure
45:22Lime marinated starfish shaped tomatoes
45:26Crushed nachos for sand
45:28Died blue sour cream for sea
45:30Tortilla wrap maps
45:32And shark fins made from crispy nori seaweed
45:35Served with guacamole
45:37And paprika spiced seafood sauce
45:40You just can't stop smiling
45:42When you look at it
45:43Wow
45:43I think your prawns
45:50Spread with gold
45:51Are delicious
45:52I would say though
45:54A lot of it is quite rough and ready
45:55Your nachos
45:57Because in making them into sand
45:58You do lose some of the magic of nachos
46:01You can no longer use them
46:02But overall
46:04It is impossible to dislike this
46:06You've got some great flavours
46:09Your guacamole is seasoned really well
46:11And with that nori shark fin
46:13Which is quite salty
46:14And tastes to the sea
46:15It's great
46:16It's gone crispy
46:17Because you baked it really, really well
46:18The issue I've got are the tortillas
46:20They're more hard than being lovely and soft
46:24And I can't actually fold up
46:25All the lovely things on it
46:26But you've definitely run with the brief
46:28That's a fantastic idea
46:31Well done buddy
46:36It's brilliantly
46:37Well done
46:37I'm feeling okay
46:39Just a bit annoyed with myself
46:43Just a few things didn't quite work on the dish
46:46Alfie Bow
46:49There you go
47:04Oh my god
47:06Thank you guys
47:09I've got tears
47:11Oh my god
47:12Bless you man
47:12Thank you
47:13Alfie's dish is sea bream
47:16Filled with crab and salmon mousse
47:18Covered in crispy potatoes
47:20To represent scales
47:21Served with a piperade stew
47:23Of peppers, tomatoes and onion
47:25And a caviar and champagne sauce
47:27And a caviar and champagne sauce
47:28Your fish flesh is cooked beautifully
47:33Your salmon mousse through the centre
47:34Rich with crab
47:35Lovely and creamy
47:36It's delicious
47:37Your pepperade
47:38Nice and sharp
47:39Sweet with peppers
47:40And thank you for your singing
47:41That's incredible
47:42Thank you
47:42I love the decadence
47:44Of the champagne and caviar sauce
47:46I think it's creamy and delicious
47:47Your potato scales
47:49Are a little thick
47:50They haven't turned into
47:51Those lovely crispy scales
47:52You were looking for
47:53But visually
47:54It's beautiful
47:56I feel relieved
48:03That that's over
48:04And the song went down as well
48:07I'm going to create some drama
48:13It's a steamy novel
48:17What you're doing
48:19Is a six course tasting menu
48:20I guess it is
48:21Yeah
48:22But in the guise of a novel
48:23Yes
48:24Your protagonist is the colour orange
48:27She appears in different guises
48:29Throughout each dish
48:30The green is the ex-boyfriend
48:32And a new lover
48:33Who is the colour white
48:34I don't know who dressed you today
48:35I've not seen anything like this ever before
48:40I love how playful this is
48:42Dawn's first dish
48:45Representing scene one
48:47Is a kumquat ratatouille
48:48Made with courgettes
48:50Served inside a pastry cage
48:52The ex-boyfriend
48:53Uninspiring
48:54Just shows up
48:54Without really doing much
48:55She's holding it all together
48:57But she's got a bitter taste
48:58In her mouth
48:58Like kumquat
48:59Oh dear
49:00You've really broadened my horizons
49:03It's quite peculiar
49:05Kumquat and courgette
49:06It shouldn't work
49:07The next scene
49:09Is an egg yolk
49:10And spinach raviolo
49:11Orange has now had enough
49:13And she finally
49:14Breaks free of green
49:15It's an egg yolk
49:16Bursting
49:17Hopefully
49:17From a ravioli
49:18God I can't watch her
49:21Orange has broken free from green
49:26You've got a runny egg yolk coming out of it
49:29That works really really well
49:30Scene three
49:32Is deep fried orange and chilli spiced chicken
49:35Served with white rice
49:37Orange is now free of green
49:38Wanting something to bring the spice back into her life
49:41She bumps into white
49:42Chicken's still nice and moist
49:43Great
49:44Great
49:45Really good
49:45I love the sauce
49:47And I like that hit of chilli that's coming through
49:50The next dish is a red Leicester and Gruyere cheese fondue
49:54Served with pasta and ciabatta
49:56So they're on
49:57Straight back to hers
49:58For a night of dipping and diving
50:00I think the red Leicester really lifts it
50:02The fact that there's bread and pasta
50:05Really nice
50:06This is my favourite chapter so far
50:09Scene five is white mouly and daikon radish
50:13Served with a green sauce grabiche
50:15Made with chervil parsley and pickled cucumber
50:17And a pickled mango sauce
50:19Green bursin beats up white
50:23It's like a pickly sauce grabiche
50:25So these two white slabs
50:27Are these people that are in bed
50:28Yes they're in bed together
50:29Oh my
50:30Daikon radish or mouly
50:33Which is quite bitter
50:34I don't mind the bitterness of that
50:36And actually I don't mind it with a small slice
50:38With your sort of pickle across the top
50:40I think that's lovely
50:41The final scene is an orange pudding
50:44Topped with cat shaped puff pastry
50:46Orange has now had enough
50:48This nonsense
50:48She doesn't need any of them anymore
50:50So she kicks them both out
50:52And just gets a cat instead
50:53I love pastry
50:54I love cats
50:55I love pastry cats
50:56I love your orange pudding
50:59It's delicious and it's sweet
51:01I think it's the perfect note to end on
51:03You've stepped up the brief
51:06You've pushed yourself technically
51:07It's really really well done
51:09I like it a lot
51:10Thank you
51:11I feel great
51:13I'm so happy that I pulled it all off
51:15I think it was very original
51:17Alan Wynn
51:21Alan Wynn's dish represents a search
51:32For the mythical magician and shapeshifter Merlin
51:35From the King Arthur legend
51:36Terrifying
51:37He's made chocolate ganache
51:41Topped with a rum and cherry compote
51:43Puffed wild rice coated with icing sugar
51:45And candy floss to replicate Merlin's beard
51:48Served with green sponge cake
51:51Doubling as moss
51:52Coffee gel and tuile
51:54And cherry gel
51:55I love it
52:00You've got this lovely bitterness of coffee
52:03Coming through that rich, dark, almost bitter chocolate
52:05Real sweetness coming from that candy floss
52:08That soft sponge in there
52:10Aerated
52:11Really just a vehicle for the other big flavours
52:14I think it's delightful
52:15Those lovely crisp toasted rice pieces on the top
52:20Loads of boozy cherries
52:22Delicious
52:23We haven't found Merlin
52:25But if you just give me 15 more minutes
52:28I'm going to have fun trying
52:29You ran with the brief
52:32I mean theatrical
52:34Great job
52:35Well done Alan Wayne
52:40Well done Wayne
52:41Well done Wayne
52:41That's fantastic
52:42Pleased with that
52:44I don't know if we've found Merlin yet
52:46But come a little bit closer
52:47And found his last whereabouts
52:49But he'll have moved on by now probably
52:51Ginger
52:56Ginger's dish celebrates 20 years of celebrity MasterChef
53:01Hello
53:01Hello
53:02Champagne Kia Royale sponge cake
53:05Layered with creme de cassis liqueur flavoured buttercream
53:09Served with chilli spiced margarita lolly sticks
53:13Sherbet dip
53:14And pina colada rum and coconut jelly and ice cream
53:18I think we should probably sing because the candles are lit
53:21Happy birthday to you
53:24Happy birthday to you
53:27Happy birthday Celebrity MasterChef
53:31Happy birthday to you
53:35On to the plate
53:37Oh I love that smell
53:38Hecky dicky
53:40I want a party invite
53:44Your Kia Royale cake
53:47It has the flavour of champagne
53:48Which is great
53:49With layers of rich sweet buttercream flavoured cassis
53:52Really truly delicious
53:53I love your ice cream
53:56Rum and coconut
53:57Two of my favourite flavours
53:58It's perfectly judged
54:00And I love your jelly
54:01The real star of this for me though
54:03Is your chilli lollipop
54:05With this hot dam
54:07That is crazy sherbet
54:09This is a real show
54:10I think that you pulled it off with aplomb
54:12Thank you
54:13Well done James
54:17Well done
54:18Oh well done darling
54:20That was better than I thought
54:21I feel good you know
54:23I feel good you know
54:23The birthday party was incredibly stressful
54:25Yeah that's excellent James
54:26Now I need to lie down
54:29I think that's classic birthday party
54:32I think we should give Alfie a round of applause for the song
54:40Spectacular
54:42Shame it's not singing competition
54:44That was fantastic
54:48We saw stories being told
54:50A little bit of magic here and there
54:53Even a song and a birthday candle
54:57But we're at a point where we have to say goodbye to one of them
55:00I've got to say this round was a joy
55:14We've only got four places in the next round
55:18And that does mean sadly one of you is going home
55:22The celebrity leaving us is
55:45Jamie
55:46Thank you
55:49Well done mate
55:50Cheers
55:51Thank you so much for everything you've done in this competition
55:55Thank you
55:56Keep on cooking please
55:58Well done
55:58All the best
56:01Love you Jamie
56:02Bye darling
56:03Yeah it's kind of bittersweet
56:09You know to have to go
56:10But I'm going to continue to cook at home
56:13I've really enjoyed it
56:14No one can ever take it away from me
56:17That I was a celebrity MasterChef finalist
56:19You're our final four
56:26I got through up by the skin of my teeth
56:31Got to work a bit harder
56:33But I'd like to get a little further
56:35Well done
56:37That was incredible
56:38I can't sing
56:39I can't act
56:40I can't play rugby anymore
56:41I can dress up
56:43Oh you get good hugs
56:45You would think I'd be in a party mood after today
56:49But actually I just need to go to bed
56:50Yes
56:53Being MasterChef finalist is plenty
56:57I really want the trophy though
56:59I'll try and do it again now
57:02I'll try and do it again now
57:02Oh my god
57:03Next time
57:06Look at that
57:07Ta-da
57:08I know
57:09The celebrities fight for a place in the final three
57:13Can I get some more eggs please
57:15Before facing their biggest challenge yet
57:19Right guys listen up
57:20Our guests have arrived
57:21So let's get a move on now
57:22Chef's table
57:24That is pretty impressive
57:26You wouldn't know would you?
57:28No
57:28This has been done by a celebrity
57:29I'll try and do it again
57:59Thank you
58:01Thank you
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