1 00:00:01,800 --> 00:00:04,520 I've worked in hospitality for over 30 years. 2 00:00:04,560 --> 00:00:07,040 Check out, two covers, two set soup followed by two cod. 3 00:00:07,080 --> 00:00:09,160 Join me as I go behind the scenes... 4 00:00:09,200 --> 00:00:10,760 This is where the magic happens. 5 00:00:10,800 --> 00:00:12,280 To discover hospitality... 6 00:00:12,320 --> 00:00:13,520 Completely boss! 7 00:00:13,560 --> 00:00:15,320 Excited to see. I love it! 8 00:00:15,360 --> 00:00:17,160 ..that is out of this world. 9 00:00:17,200 --> 00:00:18,760 You're amazing.Aww, thanks. 10 00:00:18,800 --> 00:00:21,600 It's this roller-coaster of emotions that you never get off. 11 00:00:46,000 --> 00:00:47,200 All this week... 12 00:00:47,240 --> 00:00:49,720 The terrine's gone upside down. Oh, no! 13 00:00:49,760 --> 00:00:53,160 ..these four celebrities have been battling it out for a place 14 00:00:53,200 --> 00:00:54,920 in the quarterfinal. 15 00:00:54,960 --> 00:00:57,560 Oh, God. My fish is on fire! 16 00:00:57,600 --> 00:00:59,880 Oh! This is a nightmare. 17 00:00:59,920 --> 00:01:03,720 Now they're back to fight for a place in the semifinals. 18 00:01:04,840 --> 00:01:06,240 As soon as you're in that kitchen, 19 00:01:06,280 --> 00:01:08,280 like, this overwhelming energy just hits you, 20 00:01:08,320 --> 00:01:10,720 and you're like, "Right, I can do this." 21 00:01:10,760 --> 00:01:13,240 I'm really enjoying it, and at the same time, 22 00:01:13,280 --> 00:01:15,960 I feel beaten up by the process of doing it. 23 00:01:17,560 --> 00:01:20,960 {\an8}This is a tough world in these MasterChef streets, you know? 24 00:01:21,000 --> 00:01:22,640 {\an8}This is tough going. 25 00:01:24,640 --> 00:01:26,680 I've cooked some steak, cooked some burgers. 26 00:01:26,720 --> 00:01:29,160 That's as far as my recipes that I know go. 27 00:01:29,200 --> 00:01:30,640 Now I'm just in no-man's-land. 28 00:01:32,280 --> 00:01:34,240 These four are so good, in the last round, 29 00:01:34,280 --> 00:01:36,160 we couldn't actually knock anybody out. 30 00:01:36,200 --> 00:01:37,280 It's quarterfinal day, 31 00:01:37,320 --> 00:01:40,320 and they have got to deliver under the utmost pressure. 32 00:02:03,840 --> 00:02:05,160 Welcome back. 33 00:02:05,200 --> 00:02:07,160 A MasterChef quarterfinal is a big day. 34 00:02:07,200 --> 00:02:12,200 Such a big day you are going to be presenting your food to a finalist 35 00:02:12,240 --> 00:02:12,480 Such a big day you are going to be presenting your food to a finalist 36 00:02:12,520 --> 00:02:14,600 and two champions of MasterChef. 37 00:02:15,800 --> 00:02:16,960 Danny Jones... 38 00:02:18,360 --> 00:02:22,440 ..Angellica Bell, and last year's winner Lisa Snowdon. 39 00:02:25,440 --> 00:02:28,440 Ladies and gentlemen, it's a massive day, 40 00:02:28,480 --> 00:02:29,840 because at the end of this, 41 00:02:29,880 --> 00:02:33,200 two of you will be leaving the competition. 42 00:02:33,240 --> 00:02:35,200 1 hour and 15 minutes, 43 00:02:35,240 --> 00:02:36,760 two courses. 44 00:02:36,800 --> 00:02:39,120 Ladies and gentlemen, let's cook. 45 00:02:47,720 --> 00:02:51,080 Marcus has taken the competition really seriously. 46 00:02:51,120 --> 00:02:54,000 He always wants to do lots more than anybody else 47 00:02:54,040 --> 00:02:55,680 in the whole MasterChef kitchen. 48 00:02:55,720 --> 00:02:58,080 He wants to show off as much skill as he possibly can. 49 00:02:58,120 --> 00:03:00,760 The question is - can he keep the momentum going? 50 00:03:02,960 --> 00:03:07,400 {\an8}It is fair to say my wife is thoroughly sick of MasterChef. 51 00:03:08,720 --> 00:03:11,280 I made four mango sauces last night, 52 00:03:11,320 --> 00:03:13,360 and one of them's better than the other three. 53 00:03:13,400 --> 00:03:15,320 I hope I can remember which one! 54 00:03:18,760 --> 00:03:20,600 Marcus, what are you making for us? 55 00:03:20,640 --> 00:03:23,680 Five-spice duck breast with a mango sauce, 56 00:03:23,720 --> 00:03:26,960 kind of spicy pak choi, and miso aubergine. 57 00:03:27,000 --> 00:03:29,320 Dessert is Tooting bananas. 58 00:03:29,360 --> 00:03:33,080 There's a tiny little production of honey, weirdly enough, 59 00:03:33,120 --> 00:03:35,200 in Tooting right where I live. So I've bought some, 60 00:03:35,240 --> 00:03:37,440 and I thought it was funny, and it turns out to be the most 61 00:03:37,480 --> 00:03:40,960 delicious honey ever. So it's banana pancakes with flambeed bananas, 62 00:03:41,000 --> 00:03:43,080 all sweetened using honey, not sugar. 63 00:03:43,120 --> 00:03:45,800 What liqueur or booze are you flambeing it with? 64 00:03:45,840 --> 00:03:49,120 I'm using dark rum, and I'm flambeing it, 65 00:03:49,160 --> 00:03:53,360 because I'm 31 years sober, 66 00:03:53,400 --> 00:03:55,320 and this is the only way I can have rum. 67 00:03:55,360 --> 00:03:57,960 Hey. Marcus, we wish you the very best of luck. 68 00:03:58,000 --> 00:04:00,400 Thank you. You'd better get on toot suite. Indeed. 69 00:04:03,760 --> 00:04:06,240 Marcus has decided to go all out. 70 00:04:06,280 --> 00:04:08,240 Duck can be really tough, 71 00:04:08,280 --> 00:04:11,600 so what he's got to do is make sure that he renders the fat 72 00:04:11,640 --> 00:04:13,840 and lets it rest for a good amount of time. 73 00:04:15,320 --> 00:04:19,240 That banana dessert, it's so sweet. 74 00:04:19,280 --> 00:04:22,200 So we've got a banana pancake, we've got a banana on top of it, 75 00:04:22,240 --> 00:04:25,960 and then we're going to drizzle the whole thing in local honey. 76 00:04:26,000 --> 00:04:28,120 That is going to be far too sweet, 77 00:04:28,160 --> 00:04:30,120 unless he knows something I don't know. 78 00:04:32,480 --> 00:04:34,440 My nerves are hitting me today. 79 00:04:34,480 --> 00:04:37,800 I think it's cos, like, when I do something, I really like to do 80 00:04:37,840 --> 00:04:42,160 it well, even if it's making someone a cup of tea, you know what I mean? 81 00:04:43,680 --> 00:04:46,680 Dani's proved herself to be a really good all-rounder. 82 00:04:46,720 --> 00:04:49,520 So far, her style has been crowd-pleasing. 83 00:04:49,560 --> 00:04:52,480 Keep it up, Dani. Keep it up. 84 00:04:52,520 --> 00:04:55,280 {\an8}I'm obsessed with food. Like, waking up in the middle of the night 85 00:04:55,320 --> 00:04:58,200 {\an8}and thinking about recipes? Never in a million years. 86 00:04:58,240 --> 00:05:00,680 This has just completely taken over my life. 87 00:05:03,400 --> 00:05:06,720 What are you making, Dani, that's going to impress? Thai fishcakes. 88 00:05:06,760 --> 00:05:09,800 And then I'm also doing a prawn linguine for the main, 89 00:05:09,840 --> 00:05:11,600 and I'm making my own pasta. 90 00:05:11,640 --> 00:05:12,720 Ooh. 91 00:05:12,760 --> 00:05:15,520 Would you like a place in the semifinals? Yeah, I'd love to. 92 00:05:15,560 --> 00:05:17,760 I didn't think I'd get this far, to be honest. 93 00:05:17,800 --> 00:05:19,680 Why did you come on MasterChef, Dani? 94 00:05:19,720 --> 00:05:21,520 Because I love to cook. I just love it. 95 00:05:21,560 --> 00:05:23,920 And your boyfriend, what does he think about you doing it? 96 00:05:23,960 --> 00:05:26,400 Well, I've tried to make him do the whole John and Gregg thing. 97 00:05:26,440 --> 00:05:28,800 I mean, he really doesn't give me the feedback that I want. 98 00:05:28,840 --> 00:05:30,440 Was he happy to shave his head? 99 00:05:30,480 --> 00:05:31,800 Oh, God! 100 00:05:34,640 --> 00:05:37,120 Dani continues on the tradition of doing crowd-pleasers. 101 00:05:37,160 --> 00:05:38,400 Fantastic. 102 00:05:38,440 --> 00:05:41,360 She's starting off with what she calls a Thai fishcake. 103 00:05:41,400 --> 00:05:42,640 It's slightly bouncy. 104 00:05:42,680 --> 00:05:45,600 They don't fall apart like we think of a fishcake. 105 00:05:45,640 --> 00:05:48,600 They're just made of seafood and a red curry paste. 106 00:05:48,640 --> 00:05:52,120 Dani's making her own curry paste. I'm really impressed. 107 00:05:52,160 --> 00:05:55,040 I'm a little bit concerned about her linguine. 108 00:05:55,080 --> 00:05:57,640 Cheese, prawn, wine, cream. 109 00:05:57,680 --> 00:06:00,200 It's getting a little bit rich for my liking, 110 00:06:00,240 --> 00:06:02,480 but I'll reserve judgment. 111 00:06:02,520 --> 00:06:03,600 I will. 112 00:06:05,080 --> 00:06:07,880 Mica comes into the MasterChef kitchen and brings a big ray 113 00:06:07,920 --> 00:06:11,600 of sunshine, both with her big smile, but also with her food. 114 00:06:11,640 --> 00:06:14,240 Give us more of the tropical flavours you love, Mica. 115 00:06:14,280 --> 00:06:15,560 It's worked so far. 116 00:06:18,720 --> 00:06:20,760 Mica, what are you going to make that's going to 117 00:06:20,800 --> 00:06:22,240 really impress everybody? 118 00:06:22,280 --> 00:06:26,160 Some chilli jumbo prawns in a white wine sauce. 119 00:06:26,200 --> 00:06:29,760 And then I'm going to do some sticky barbecue wings, 120 00:06:29,800 --> 00:06:32,640 with some garlic butter mash and a macaroni cheese. 121 00:06:32,680 --> 00:06:35,920 Comfort food. I love it. I've just got to cook what I love. 122 00:06:35,960 --> 00:06:37,560 Why do you love cooking so much? 123 00:06:37,600 --> 00:06:41,960 I think I get it from my granny, you know? She absolutely loved cooking. 124 00:06:42,000 --> 00:06:44,320 And when I was growing up, I just wanted to be her, 125 00:06:44,360 --> 00:06:48,080 cooking and singing and feeding everyone, you know? 126 00:06:50,960 --> 00:06:53,840 Mica's starter, we've got a bowl of prawns still in the shell 127 00:06:53,880 --> 00:06:56,720 that we're serving with some hopefully lightly toasted, 128 00:06:56,760 --> 00:06:59,200 crunchy bread. The sort of thing I'd love to eat. 129 00:06:59,240 --> 00:07:03,240 Me and you sitting in the park with a bottle of wine. 130 00:07:03,280 --> 00:07:05,800 This is one of the family favourites. 131 00:07:05,840 --> 00:07:07,520 They love my macaroni cheese. 132 00:07:08,880 --> 00:07:11,520 Our main course, we've got little chicken wings, 133 00:07:11,560 --> 00:07:14,400 which she's marinated with lots and lots of different spices. 134 00:07:14,440 --> 00:07:16,920 She's making her own barbecue sauce. 135 00:07:16,960 --> 00:07:19,480 Those chicken wings have to have a good amount of spice to them, 136 00:07:19,520 --> 00:07:21,960 because otherwise we're not going to have a lot of flavour. 137 00:07:23,680 --> 00:07:26,440 {\an8}I've just got to make sure that the meal I cook today, 138 00:07:26,480 --> 00:07:29,320 {\an8}I just cook it like my life depends on it. 139 00:07:29,360 --> 00:07:32,880 You know, the garlic prawns have got to be climbing off the walls. 140 00:07:32,920 --> 00:07:35,280 And the sticky chicken, they need to be, like, requesting, 141 00:07:35,320 --> 00:07:36,920 "Can I get more of that, please?" 142 00:07:39,520 --> 00:07:42,400 I'd like James today to give us food that he really loves, 143 00:07:42,440 --> 00:07:44,800 because when he does, it tastes great. 144 00:07:44,840 --> 00:07:48,040 His repertoire is expanding, and he is getting better. 145 00:07:48,080 --> 00:07:51,000 The only one who doesn't know it is James himself. 146 00:07:53,040 --> 00:07:55,560 {\an8}I do think that this is about as far as I'm going to get, 147 00:07:55,600 --> 00:07:58,120 {\an8}I've got to be honest. I know I've said that every single round. 148 00:07:58,160 --> 00:08:00,840 I'm starting to think that people might think that 149 00:08:00,880 --> 00:08:03,840 I'm slipping John and Gregg a few quid or something like that. 150 00:08:05,520 --> 00:08:10,280 I've gone for a nice, spicy Korean chicken with some gochujang. 151 00:08:10,320 --> 00:08:10,640 I've gone for a nice, spicy Korean chicken with some gochujang. 152 00:08:10,680 --> 00:08:13,000 Yeah. Is that how you say that? Yeah. Gochujang. 153 00:08:13,040 --> 00:08:16,760 With rice. What's our dessert? I'm trying my hand at these 154 00:08:16,800 --> 00:08:18,960 cookies and cream truffles. Nice and simple. 155 00:08:19,000 --> 00:08:20,920 Serve it with what? 156 00:08:20,960 --> 00:08:22,680 HE STUTTERS:What more do you want? 157 00:08:25,520 --> 00:08:28,920 Gochujang, a paste which has the flavours of miso and chilli 158 00:08:28,960 --> 00:08:31,320 with a little bit of sweetness coming from sugar. 159 00:08:31,360 --> 00:08:33,440 I'd like that chicken to have a bit of spice to it, 160 00:08:33,480 --> 00:08:37,320 otherwise we've got bland rice with a chicken which could dry out 161 00:08:37,360 --> 00:08:39,720 very quickly if it doesn't have enough sauce with it. 162 00:08:39,760 --> 00:08:44,240 His dessert is more of a kind of after-dinner chocolate nibble. 163 00:08:44,280 --> 00:08:44,320 His dessert is more of a kind of after-dinner chocolate nibble. 164 00:08:44,360 --> 00:08:49,040 How are you going to make those look anything else but a chocolate? 165 00:08:49,080 --> 00:08:50,480 It looks like melted chocolate. 166 00:08:50,520 --> 00:08:53,120 I think I've put too much coconut oil in that, though. 167 00:08:53,160 --> 00:08:54,480 That stinks of coconut. 168 00:08:54,520 --> 00:08:56,680 Smells like someone's trod in coconut 169 00:08:56,720 --> 00:08:58,680 and walked it all through the house. 170 00:08:58,720 --> 00:09:00,000 That's what I'm getting. 171 00:09:05,120 --> 00:09:07,480 There's ten minutes. Marcus, first course, ten minutes. 172 00:09:07,520 --> 00:09:08,760 Are you going to be all right? 173 00:09:08,800 --> 00:09:10,920 I suddenly feel like I should have done less, 174 00:09:10,960 --> 00:09:13,880 but I won't feel like that. I'll get there. This will be fine. 175 00:09:21,720 --> 00:09:23,600 This is the highlight of my year. 176 00:09:23,640 --> 00:09:26,400 {\an8}It's really exciting to come back to be a judge because you're 177 00:09:26,440 --> 00:09:29,760 {\an8}getting cooked for. As long as it's good and cooked well. 178 00:09:29,800 --> 00:09:31,160 {\an8}No raw food, please. 179 00:09:34,520 --> 00:09:37,360 I'm feeling good. I'm excited to taste the food. 180 00:09:37,400 --> 00:09:39,520 {\an8}I'm excited to see if it's as good as mine. 181 00:09:42,320 --> 00:09:43,440 Bring it on. 182 00:09:46,000 --> 00:09:48,480 {\an8}I totally feel for them today, cos I remember how nervous I was. 183 00:09:48,520 --> 00:09:51,120 {\an8}I felt like this felt like the biggest amount of pressure today, 184 00:09:51,160 --> 00:09:54,480 {\an8}because it starts to get to that point where you think, 185 00:09:54,520 --> 00:09:56,120 {\an8}"I might be able to get through." 186 00:09:57,920 --> 00:10:00,040 Ladies, great to see you. Cheers! Cheers! 187 00:10:00,080 --> 00:10:02,280 So nice to see you. What a pleasure. 188 00:10:05,960 --> 00:10:07,680 Right, Marcus, how are you doing? 189 00:10:07,720 --> 00:10:09,920 Aubergines are all right? The aubergines are good. 190 00:10:09,960 --> 00:10:13,480 Marcus is serving us Chinese five-spice duck breast 191 00:10:13,520 --> 00:10:17,760 with mango sauce, miso aubergine, and spicy pak choi. 192 00:10:17,800 --> 00:10:18,680 with mango sauce, miso aubergine, and spicy pak choi. 193 00:10:18,720 --> 00:10:22,320 I hope Marcus really does treat that aubergine well, 194 00:10:22,360 --> 00:10:25,320 cos you can overcook it and you can undercook it. 195 00:10:25,360 --> 00:10:28,320 Duck's cooked? That's done. Duck's cooked. 196 00:10:28,360 --> 00:10:31,640 And I want the spicy pak choi to be crunchy still. 197 00:10:31,680 --> 00:10:33,960 Don't want it to be watery. 198 00:10:34,000 --> 00:10:36,760 This is quite an exciting mix of flavours, 199 00:10:36,800 --> 00:10:38,960 because if that mango sauce is done well, 200 00:10:39,000 --> 00:10:42,640 it will really complement the whole dish and just finish it off. 201 00:10:42,680 --> 00:10:45,640 I think this looks great and it smells great, Marcus. 202 00:10:45,680 --> 00:10:47,840 There's a lot of work in there. Congratulations. 203 00:10:47,880 --> 00:10:49,120 Thank you. Well done. 204 00:10:53,040 --> 00:10:55,360 Hello. Hello, Marcus! 205 00:10:55,400 --> 00:10:57,480 I hope you're hungry. 206 00:10:57,520 --> 00:10:59,400 We are starving. Ooh! 207 00:10:59,440 --> 00:11:03,520 Ladies and gentlemen, this is five-spice duck breast 208 00:11:03,560 --> 00:11:05,880 with a spicy mango sauce, 209 00:11:05,920 --> 00:11:10,080 miso aubergine, and chilli and soy pak choi. 210 00:11:10,120 --> 00:11:12,560 Thank you so much. Thank you. Enjoy. Thanks. 211 00:11:14,800 --> 00:11:18,000 Oh! You can smell it immediately, can't you? That Chinese five spice. 212 00:11:18,040 --> 00:11:19,800 Mm! On that duck breast. 213 00:11:26,160 --> 00:11:29,720 So I can taste the Chinese five spice on the skin. 214 00:11:29,760 --> 00:11:31,440 The pak choi's nice and crunchy. 215 00:11:31,480 --> 00:11:33,840 I can taste the chilli and the garlic in there. 216 00:11:33,880 --> 00:11:35,960 My miso aubergine is cooked perfectly. 217 00:11:36,000 --> 00:11:37,840 I love the charring on my pak choi. 218 00:11:37,880 --> 00:11:39,880 I think the aubergine's umami's coming out there. 219 00:11:39,920 --> 00:11:41,400 I want to go in for more and more. 220 00:11:41,440 --> 00:11:43,920 You know, it's a really good effort. 221 00:11:43,960 --> 00:11:46,880 The aubergine itself is lovely and sweet and woody, 222 00:11:46,920 --> 00:11:49,480 miso across the top being really meaty. 223 00:11:49,520 --> 00:11:51,040 The five spice on the duck, 224 00:11:51,080 --> 00:11:53,160 it's almost like nutmeg and cinnamon. 225 00:11:53,200 --> 00:11:54,480 Mate, I'm loving it. 226 00:11:56,080 --> 00:11:58,040 Marcus, 15 minutes, right? 227 00:11:58,080 --> 00:12:00,120 But you've still got quite a bit to do, yeah? So much. 228 00:12:00,160 --> 00:12:01,760 Yeah. OK, come on. You can do it. 229 00:12:03,400 --> 00:12:05,880 This is the mix for the banana pancakes. 230 00:12:05,920 --> 00:12:09,880 It's a very simple, sugar-free recipe that I can enjoy, 231 00:12:09,920 --> 00:12:11,880 and my 18-month-old can enjoy. 232 00:12:13,640 --> 00:12:15,840 Oh, amazing! Tooting bananas. 233 00:12:15,880 --> 00:12:17,760 Really want to taste the rum in there. 234 00:12:19,720 --> 00:12:23,200 And then you've got to flambe it all up. And not set fire to the place. 235 00:12:25,080 --> 00:12:28,200 Your nuts are being caramelised, your bananas are cooked. 236 00:12:28,240 --> 00:12:29,640 What else has got to go on here? 237 00:12:29,680 --> 00:12:32,480 Cinnamon sauce, the cream. Wow. 238 00:12:32,520 --> 00:12:34,280 Oh, my word. 239 00:12:34,320 --> 00:12:36,640 Now there's a plate of indulgence. Look at that. 240 00:12:36,680 --> 00:12:38,640 Are we ready to go? Yes. 241 00:12:42,120 --> 00:12:44,200 Hello again. Marcus. Hey! 242 00:12:46,120 --> 00:12:49,320 This is called Tooting bananas. 243 00:12:49,360 --> 00:12:52,000 All the sweetness has come from Tooting honey, 244 00:12:52,040 --> 00:12:54,000 from just down the road where I live. 245 00:12:54,040 --> 00:12:56,280 The bananas are flambeed in honey 246 00:12:56,320 --> 00:12:57,760 and a little bit of rum. 247 00:12:57,800 --> 00:13:01,120 Banana pancakes, and vanilla, honey and rum cream, 248 00:13:01,160 --> 00:13:02,760 with candied pecans on the top. 249 00:13:02,800 --> 00:13:05,320 Tooting bananas. Thanks, guys. Thank you, Marcus. Enjoy. 250 00:13:08,280 --> 00:13:09,920 Yummy! 251 00:13:14,160 --> 00:13:16,120 ALL:Mm! 252 00:13:19,080 --> 00:13:20,960 The pancakes are light. 253 00:13:21,000 --> 00:13:22,760 The bananas are still firm, 254 00:13:22,800 --> 00:13:25,040 but you can taste that they've been glazed really well, 255 00:13:25,080 --> 00:13:27,800 and I think there's enough sweetness with using his Tooting honey. 256 00:13:27,840 --> 00:13:29,400 I love 257 00:13:29,440 --> 00:13:31,960 this. And the textures with the candied pecans just gives 258 00:13:32,000 --> 00:13:34,000 it that extra little something-something. 259 00:13:34,040 --> 00:13:35,160 It's a beautiful dish. 260 00:13:35,200 --> 00:13:38,880 At home, we cook banana pancakes every day for my son, right? 261 00:13:38,920 --> 00:13:40,880 I think these might be better. No! 262 00:13:40,920 --> 00:13:43,840 That's a big statement, Danny. You'll have to get Marcus in. 263 00:13:43,880 --> 00:13:46,560 Yeah. Marcus, got something to tell you, sunshine! 264 00:13:46,600 --> 00:13:47,720 You're moving in! 265 00:13:48,880 --> 00:13:50,360 You're my new nanny! 266 00:13:53,880 --> 00:13:56,040 That's not too sweet. It's nice. 267 00:13:56,080 --> 00:13:59,880 It's almost like banana split meets banana daiquiri. 268 00:13:59,920 --> 00:14:03,160 And the local honey, it tastes good. 269 00:14:03,200 --> 00:14:04,520 Oh, my God! 270 00:14:05,560 --> 00:14:06,600 Phew! 271 00:14:08,000 --> 00:14:10,280 Honestly, my heart is actually pounding. 272 00:14:10,320 --> 00:14:13,600 I can literally feel it going, "Doof, doof, doof." 273 00:14:13,640 --> 00:14:16,480 I'm not going to pretend, I'm not going to be faux modest 274 00:14:16,520 --> 00:14:19,000 about it, I really want to be in that semifinal. 275 00:14:21,200 --> 00:14:23,720 Dani, first course, ten minutes. Are you going to be all right? 276 00:14:23,760 --> 00:14:25,840 Think so. Thai fishcakes? Yep. 277 00:14:25,880 --> 00:14:27,560 Come on, kid. You can do it. 278 00:14:28,880 --> 00:14:31,240 I think I'm all right. I need to get these in, though. 279 00:14:31,280 --> 00:14:35,200 I think, yeah, me nerves... Argh! I'm shaking. 280 00:14:35,240 --> 00:14:39,000 Fishcakes can be quite bland, so I want a lot of Thai flavours. 281 00:14:41,560 --> 00:14:43,640 And the sweet chilli jam, a bit of a punch. 282 00:14:43,680 --> 00:14:45,160 A bit of a kick to it. 283 00:14:45,200 --> 00:14:47,560 They smell good, Dani. Yeah? 284 00:14:47,600 --> 00:14:49,600 One broke, but, you know. 285 00:14:50,720 --> 00:14:52,680 Here we go. Thank you. 286 00:14:55,960 --> 00:14:57,400 Ooh! 287 00:14:57,440 --> 00:14:59,840 Dani! Hello! How are you? 288 00:14:59,880 --> 00:15:02,520 I'm shaking. I know, it's scary, innit? 289 00:15:02,560 --> 00:15:04,800 It's so horrible. Hello. 290 00:15:04,840 --> 00:15:06,200 Thanks very much. 291 00:15:06,240 --> 00:15:09,200 So I've made Thai fishcakes with a sweet chilli dip, 292 00:15:09,240 --> 00:15:10,520 so I hope you like it. 293 00:15:10,560 --> 00:15:12,480 Thanks very much. Thank you! Well done. 294 00:15:15,680 --> 00:15:17,160 I totally understand the pressure, 295 00:15:17,200 --> 00:15:20,520 but I'd have loved it to be a kind of cute little shape or something. 296 00:15:20,560 --> 00:15:22,480 But, you know, it smells amazing. 297 00:15:29,720 --> 00:15:33,080 It's a little bland. I want more flavour. I want more lemongrass. 298 00:15:33,120 --> 00:15:35,240 I want more... Just more oomph. 299 00:15:35,280 --> 00:15:39,280 You hit the nail on the head. A little bit more of the Thai punch. 300 00:15:39,320 --> 00:15:43,960 I just think the clash of the sweet and sour in that chilli jam 301 00:15:44,000 --> 00:15:44,040 I just think the clash of the sweet and sour in that chilli jam 302 00:15:44,080 --> 00:15:45,320 is explosive. Yeah. 303 00:15:45,360 --> 00:15:48,480 It's great. And it really complements the fishcake. 304 00:15:48,520 --> 00:15:51,680 The texture on the outside of the fishcake is crispy breadcrumby. 305 00:15:51,720 --> 00:15:55,840 It's the texture inside. It's just a little too soft for me. 306 00:15:55,880 --> 00:15:58,480 The dipping sauce is very, very sharp. 307 00:16:01,080 --> 00:16:04,280 Dani, you've got five minutes. Oh, amazing. So much time! 308 00:16:05,920 --> 00:16:08,320 Handmade prawn linguine. 309 00:16:08,360 --> 00:16:11,640 It's got to be the right texture. It can't be too thick. 310 00:16:11,680 --> 00:16:13,120 I want to taste that garlic, 311 00:16:13,160 --> 00:16:15,360 I want to taste that chilli, that white wine. 312 00:16:15,400 --> 00:16:17,200 Dani, it's not quite linguine. 313 00:16:17,240 --> 00:16:20,200 No. It's rustic pappardelle. 314 00:16:21,760 --> 00:16:24,120 My mouth's watering, cos the picture I have in my head 315 00:16:24,160 --> 00:16:27,520 is this big bowl of pasta full of this beautiful, creamy, 316 00:16:27,560 --> 00:16:31,760 awesome sauce, and the prawns cooked to perfection. I think I'm ready. 317 00:16:31,800 --> 00:16:32,280 awesome sauce, and the prawns cooked to perfection. I think I'm ready. 318 00:16:32,320 --> 00:16:35,680 Ooh, look at them. Yeah? Mm! 319 00:16:35,720 --> 00:16:38,160 I did want it to look prettier, but it don't matter. 320 00:16:38,200 --> 00:16:39,960 On time with both dishes. Well done. 321 00:16:43,440 --> 00:16:44,680 Hello. Hi! 322 00:16:46,600 --> 00:16:50,080 So I've done a chilli and garlic prawn linguine in a creamy 323 00:16:50,120 --> 00:16:53,200 white wine sauce, and there's just, like, a little Parmesan crisp 324 00:16:53,240 --> 00:16:56,160 on the top. Thank you. Thanks, Dani. Enjoy. Thanks, Dani. 325 00:17:01,640 --> 00:17:03,840 First impressions are that we haven't got linguine, 326 00:17:03,880 --> 00:17:05,440 we've got pappardelle. 327 00:17:05,480 --> 00:17:07,440 But I think it's absolutely yummy. 328 00:17:07,480 --> 00:17:10,840 I love that fire, that kick of chilli in there. 329 00:17:12,240 --> 00:17:15,800 Dani's been brave here. I think making pasta like that is 330 00:17:15,840 --> 00:17:17,840 an unbelievable achievement in that kitchen. 331 00:17:17,880 --> 00:17:21,400 I would have loved a little bit more of that white wine sauce. 332 00:17:21,440 --> 00:17:25,960 We've got some Parmesan crisp. It's not that crispy, but it tastes nice. 333 00:17:26,000 --> 00:17:26,120 We've got some Parmesan crisp. It's not that crispy, but it tastes nice. 334 00:17:26,160 --> 00:17:29,840 Pasta's really nicely made. I have to say I'm impressed here. 335 00:17:29,880 --> 00:17:32,000 Perfectly prepared and cooked prawns. 336 00:17:32,040 --> 00:17:35,600 There is plenty of chilli in there and pepper, and the sharpness 337 00:17:35,640 --> 00:17:38,400 of the white wine and lemon. I'll tell you what, it don't look great. 338 00:17:38,440 --> 00:17:40,120 It tastes great. 339 00:17:40,160 --> 00:17:41,440 Oh! 340 00:17:42,680 --> 00:17:45,040 That was so intense. I feel like I've run a marathon. 341 00:17:45,080 --> 00:17:46,320 That's how I feel. 342 00:17:48,880 --> 00:17:51,280 You've got four minutes left, Mica. Are the prawns cooked? 343 00:17:51,320 --> 00:17:52,920 Prawns are cooked. Right. 344 00:17:52,960 --> 00:17:55,240 All you've got to do now is just get this bread and the prawns 345 00:17:55,280 --> 00:17:57,160 on the plate, and you're done. 346 00:17:57,200 --> 00:18:01,760 Spicy jumbo garlic prawns in a white wine sauce. 347 00:18:01,800 --> 00:18:04,880 I want to taste those spices. I want to taste that garlic. 348 00:18:04,920 --> 00:18:07,120 I want the prawns to be juicy, well cooked. 349 00:18:09,000 --> 00:18:11,240 It smells great. Go, Meesh, go. 350 00:18:11,280 --> 00:18:14,280 Go, Meesh, go. Well done. Come on. Be back for your wings. 351 00:18:16,400 --> 00:18:18,960 Hello, lovelies. Hello! Hi! Hello. 352 00:18:20,760 --> 00:18:24,240 So I have made you some spicy jumbo prawns 353 00:18:24,280 --> 00:18:26,240 with a little white wine sauce. 354 00:18:26,280 --> 00:18:28,800 The bread on the side's obviously to dip so you can get 355 00:18:28,840 --> 00:18:30,200 the flavours and that. 356 00:18:30,240 --> 00:18:32,640 Yeah? So be nice. THEY LAUGH 357 00:18:32,680 --> 00:18:33,800 All right? 358 00:18:33,840 --> 00:18:36,360 I know I've made a little career out of not being very nice 359 00:18:36,400 --> 00:18:38,560 all the time, but be nice back. 360 00:18:40,440 --> 00:18:41,920 MICA SIGHS 361 00:18:47,200 --> 00:18:49,800 Meesh came in here like a firecracker, 362 00:18:49,840 --> 00:18:52,280 and this epitomises Meesh. 363 00:18:52,320 --> 00:18:54,040 I mean, it's packed full of flavour. 364 00:18:54,080 --> 00:18:56,640 It's really spicy and punchy. 365 00:18:56,680 --> 00:18:59,120 That sauce and that prawn, 366 00:18:59,160 --> 00:19:02,520 she definitely got a lot of flavour in it, and I'm really impressed. 367 00:19:02,560 --> 00:19:04,720 The sauce and the prawns are cooked beautifully. 368 00:19:04,760 --> 00:19:07,400 Love this sauce. Going in for more. 369 00:19:07,440 --> 00:19:08,440 Mm. 370 00:19:09,920 --> 00:19:12,680 Lashings of garlic, a good amount of Scotch bonnets to make it 371 00:19:12,720 --> 00:19:15,000 nice and hot. That's really, really good. 372 00:19:18,880 --> 00:19:21,480 Ooh, look at those wings. Whoa! 373 00:19:22,880 --> 00:19:24,720 You've got three minutes. Really? 374 00:19:24,760 --> 00:19:28,120 Yeah, yeah. Give it a whip. Give it a whip. Give it a season. 375 00:19:28,160 --> 00:19:32,240 So for main course, we've got Meesh's sticky honey barbecue 376 00:19:32,280 --> 00:19:36,640 chicken wings, with a garlic butter mash and macaroni cheese. 377 00:19:36,680 --> 00:19:37,040 chicken wings, with a garlic butter mash and macaroni cheese. 378 00:19:37,080 --> 00:19:40,080 This main is something that I'd order when I'm out 379 00:19:40,120 --> 00:19:42,840 with the lads. I hope they are messy. I hope they're crunchy, 380 00:19:42,880 --> 00:19:45,240 I hope they're sticky. Everything about it. Yeah. 381 00:19:45,280 --> 00:19:47,000 JOHN:They smell fantastic. 382 00:19:47,040 --> 00:19:48,640 Now what? Mac and cheese? 383 00:19:49,760 --> 00:19:54,040 The cheese has to be crispy and bubbly and yummy. 384 00:19:54,080 --> 00:19:55,880 Come on. Come on, girl. Come on. 385 00:19:55,920 --> 00:20:00,120 That is carbtastic comfort food to the max for me. 386 00:20:00,160 --> 00:20:02,400 Come on! They're hungry! 387 00:20:02,440 --> 00:20:04,600 Go, Meesh. Off you go. 388 00:20:04,640 --> 00:20:06,040 Let's do this. 389 00:20:07,640 --> 00:20:09,440 Hi, guys. Hiya! Woo! 390 00:20:11,120 --> 00:20:14,360 So I've brought you some sticky barbecue wings, 391 00:20:14,400 --> 00:20:16,960 and I've done it with my mac cheese, 392 00:20:17,000 --> 00:20:19,720 and I'm giving you some piped mash. 393 00:20:19,760 --> 00:20:21,320 Yeah, I hope you enjoy. 394 00:20:21,360 --> 00:20:24,000 Thank you. Thank you, Mica. Thank you. 395 00:20:25,800 --> 00:20:28,200 Oh, come on, guys. Look at that. 396 00:20:28,240 --> 00:20:29,760 She hasn't scrimped on the cheese. 397 00:20:29,800 --> 00:20:31,200 And that mash is... 398 00:20:31,240 --> 00:20:33,200 # Smooth! # 399 00:20:34,960 --> 00:20:37,640 The chicken wings are delivering. They're cooked beautifully. 400 00:20:37,680 --> 00:20:39,000 They're sticky. 401 00:20:39,040 --> 00:20:41,000 Ticking all the boxes for me. 402 00:20:41,040 --> 00:20:44,760 This is up there for me. It's like the ultimate comfort food. 403 00:20:44,800 --> 00:20:47,600 Everything has deep flavours. That mac and cheese 404 00:20:47,640 --> 00:20:50,320 I think is some of the best mac and cheese I've ever tasted. Yeah. 405 00:20:50,360 --> 00:20:52,800 The home-made barbecue sauce is delicious. 406 00:20:52,840 --> 00:20:54,400 What's not to love? 407 00:20:54,440 --> 00:20:55,560 Mm! 408 00:20:56,920 --> 00:20:59,000 Those chicken wings are perfectly cooked, 409 00:20:59,040 --> 00:21:01,320 and that barbecue sauce is everything it should be. 410 00:21:01,360 --> 00:21:02,760 That's yummy. 411 00:21:02,800 --> 00:21:04,920 Those chicken wings are absolutely fantastic. 412 00:21:04,960 --> 00:21:06,880 I've eaten a lot of chicken wings in my life, 413 00:21:06,920 --> 00:21:09,280 and they're going in my top ten chicken wings I've had. 414 00:21:09,320 --> 00:21:10,760 SHE SIGHS 415 00:21:10,800 --> 00:21:12,160 Oh, my God. 416 00:21:14,640 --> 00:21:17,560 That was horrendous. It's like I got in there and it was like, 417 00:21:17,600 --> 00:21:19,880 "Right, Meesh, you've got five minutes left." 418 00:21:19,920 --> 00:21:22,080 But I'd just walked in there! That's how it felt. 419 00:21:24,480 --> 00:21:27,120 James, you've got 15 minutes, yeah? Brilliant. Love that. 420 00:21:27,160 --> 00:21:28,480 Can I have less time? 421 00:21:28,520 --> 00:21:29,800 GREGG LAUGHS 422 00:21:31,320 --> 00:21:34,680 James is cooking Korean gochujang chicken with rice. 423 00:21:34,720 --> 00:21:37,560 But rice, remember, can be a little bit tricky to cook, especially 424 00:21:37,600 --> 00:21:41,440 when you're under pressure, cos you want that bite still, don't you? 425 00:21:41,480 --> 00:21:43,920 It's a bit '80s, innit? '80s cheffy. 426 00:21:43,960 --> 00:21:46,920 But, you know, I'm an old school guy. I'm a bit of a throwback. 427 00:21:48,800 --> 00:21:50,400 Is that a vegetable in there? There is. 428 00:21:50,440 --> 00:21:52,800 There's a little bit of spring onion running through that. 429 00:21:52,840 --> 00:21:55,040 You are getting better there, James. 430 00:21:55,080 --> 00:21:57,960 Every bit of that chicken has got to be cooked perfectly 431 00:21:58,000 --> 00:22:00,280 on every plate. It's got to be juicy. 432 00:22:00,320 --> 00:22:02,400 It can't be dry. 433 00:22:02,440 --> 00:22:03,840 Let's go! Come on, James. 434 00:22:03,880 --> 00:22:05,560 You're on time. Come on. 435 00:22:05,600 --> 00:22:06,920 Use your James charm. 436 00:22:06,960 --> 00:22:09,640 Well, no, actually, just deliver the food. All right! 437 00:22:11,800 --> 00:22:13,600 All right, guys? Hello, mate. How are you? 438 00:22:13,640 --> 00:22:15,520 Can't grumble. 439 00:22:15,560 --> 00:22:19,040 It's a Korean style chicken with rice, basically. 440 00:22:19,080 --> 00:22:20,760 The chicken should taste quite nice. 441 00:22:20,800 --> 00:22:23,800 The rice might be a bit bland, but sorry. 442 00:22:23,840 --> 00:22:25,440 Enjoy. "Sorry"! 443 00:22:29,920 --> 00:22:31,520 Looks good. Yeah. 444 00:22:33,840 --> 00:22:37,320 The rice is cooked brilliant. I think the rice is all right. Yeah. 445 00:22:37,360 --> 00:22:41,080 The sauce is hot, really hot and nice. 446 00:22:41,120 --> 00:22:44,000 But I think the chicken's slightly overcooked. 447 00:22:44,040 --> 00:22:47,760 I'm into spicy sauces, but it is really overpowering. 448 00:22:47,800 --> 00:22:49,280 The rice is not bad. 449 00:22:49,320 --> 00:22:50,640 It's quite light and fluffy. 450 00:22:50,680 --> 00:22:52,800 He could have added something to the mix. 451 00:22:52,840 --> 00:22:53,920 Gaviscon? 452 00:22:53,960 --> 00:22:56,520 LAUGHTER 453 00:22:59,520 --> 00:23:03,240 That sauce is both hot and sweet and sour, 454 00:23:03,280 --> 00:23:06,040 and a little bit smoky. But chicken's slightly dry. 455 00:23:11,280 --> 00:23:13,200 Right. You've got your truffles. 456 00:23:13,240 --> 00:23:15,720 Yeah. You've got to dip them in some chocolate. Yep. 457 00:23:15,760 --> 00:23:18,000 You're doing white and dark? I'm going to try, yeah. 458 00:23:18,040 --> 00:23:19,680 OK. Good luck. 459 00:23:19,720 --> 00:23:22,120 Cookies and cream chocolate truffles. 460 00:23:22,160 --> 00:23:24,160 I don't know what to expect. 461 00:23:24,200 --> 00:23:28,400 I'm not sure I'd call a truffle a dessert, more of a little treat. 462 00:23:28,440 --> 00:23:30,680 But if he's making each of the elements, if he's making 463 00:23:30,720 --> 00:23:33,600 the cookies and he's doing something fancy with the cream and putting 464 00:23:33,640 --> 00:23:36,520 it all together, I think it could taste really delicious. 465 00:23:36,560 --> 00:23:39,000 Fingers crossed. Giving him the benefit of the doubt. Yeah. 466 00:23:39,040 --> 00:23:41,120 I'll tell you what, I wasn't expecting the contrast 467 00:23:41,160 --> 00:23:42,680 of the chocolate. Look at that! 468 00:23:45,200 --> 00:23:47,360 They're a bit rugged and rough, aren't they, James? 469 00:23:47,400 --> 00:23:49,200 Yeah, they're rustic. 470 00:23:49,240 --> 00:23:51,600 Well done. Off you go. Love it, James. 471 00:23:54,480 --> 00:23:57,000 Oh, you're still alive. Hello. Brilliant. 472 00:23:59,000 --> 00:24:00,640 Thank you, mate. There you go. 473 00:24:00,680 --> 00:24:04,200 Now you've got a cookies and cream truffle with chocolate. 474 00:24:05,640 --> 00:24:08,520 LAUGHTER 475 00:24:08,560 --> 00:24:11,120 It was the shrug that sold it! Yep. 476 00:24:20,360 --> 00:24:21,920 They taste better than they look. 477 00:24:21,960 --> 00:24:24,120 That filling is good. 478 00:24:24,160 --> 00:24:28,440 It's like a lovely, smooth chocolate biscuit. 479 00:24:28,480 --> 00:24:32,160 It's rich! Like, much more rich than I thought it was going to be. 480 00:24:32,200 --> 00:24:36,000 I mean, it's not a complete dessert, but the flavours are good. 481 00:24:37,400 --> 00:24:41,720 That is sweet and sticky with lots of different types of chocolate. 482 00:24:41,760 --> 00:24:43,960 I really like that. 483 00:24:44,000 --> 00:24:47,080 It's rich, it's dark. It's slightly bitter with cocoa. 484 00:24:48,360 --> 00:24:50,160 HE CHUCKLES 485 00:24:51,520 --> 00:24:55,880 I don't know whether I loved that or hated it. 486 00:24:55,920 --> 00:24:57,320 I'm not sure. 487 00:24:57,360 --> 00:24:59,280 I'm just a bit delirious, to be honest. 488 00:25:03,920 --> 00:25:08,120 It's like moments away from potentially being in the semis. 489 00:25:08,160 --> 00:25:08,200 It's like moments away from potentially being in the semis. 490 00:25:08,240 --> 00:25:10,320 It's in the hands of the gods now. 491 00:25:13,080 --> 00:25:15,400 I've got to say, I think that was a great quarterfinal. 492 00:25:15,440 --> 00:25:17,920 But, sadly, two people are leaving us. 493 00:25:20,000 --> 00:25:21,920 James has come a long way in our eyes. 494 00:25:21,960 --> 00:25:24,560 He started the competition as a novice. 495 00:25:24,600 --> 00:25:27,000 In this round, we had a Korean-flavoured chicken 496 00:25:27,040 --> 00:25:29,000 with rice, lots and lots of spice, 497 00:25:29,040 --> 00:25:31,720 but the chicken was dry, which was a real shame. 498 00:25:31,760 --> 00:25:33,600 Our dessert, the chocolate truffles, 499 00:25:33,640 --> 00:25:35,880 they tasted great, but they were shabby. 500 00:25:37,720 --> 00:25:42,160 Mica made for us prawns with a white wine garlic sauce. 501 00:25:42,200 --> 00:25:42,320 Mica made for us prawns with a white wine garlic sauce. 502 00:25:42,360 --> 00:25:45,920 We both indulged in it, and so did the dining room. 503 00:25:45,960 --> 00:25:50,200 And those chicken wings were absolutely delicious. 504 00:25:50,240 --> 00:25:52,920 Dani made for us her version of a Thai fishcake. 505 00:25:52,960 --> 00:25:56,800 The texture wasn't that bouncy texture I'm used to getting 506 00:25:56,840 --> 00:25:58,320 from a Thai fishcake. 507 00:25:58,360 --> 00:26:00,880 The main course of the prawns, though, with the pasta, 508 00:26:00,920 --> 00:26:02,520 was a really good dish. 509 00:26:03,640 --> 00:26:05,920 Now, Marcus was really ambitious. 510 00:26:05,960 --> 00:26:10,640 I really enjoyed the duck with the miso and the aubergine. 511 00:26:10,680 --> 00:26:13,800 The banana dessert, I really enjoyed it. 512 00:26:13,840 --> 00:26:15,160 And it was clever cookery. 513 00:26:17,120 --> 00:26:20,080 We've got a decision to make. Who stays and who goes? 514 00:26:23,320 --> 00:26:25,640 I hope the two dishes I've made today are good enough. 515 00:26:25,680 --> 00:26:27,880 This is for a place in the semifinal, 516 00:26:27,920 --> 00:26:29,480 where I really want to be. 517 00:26:30,720 --> 00:26:34,280 I love it here, so if I stayed on, I'd be ecstatic. 518 00:26:35,360 --> 00:26:39,280 If this is the last chance I get to cook, I'm at peace with it. 519 00:26:39,320 --> 00:26:41,880 I wouldn't feel like I'd been cheated or anything. 520 00:26:43,840 --> 00:26:46,120 If I went home today, I'd still be so happy 521 00:26:46,160 --> 00:26:47,600 with everything I've produced, 522 00:26:47,640 --> 00:26:49,280 so that's what means a lot to me. 523 00:27:00,200 --> 00:27:02,840 What a fabulous quarterfinal. Congratulations. 524 00:27:07,480 --> 00:27:08,880 Two semifinal places. 525 00:27:11,400 --> 00:27:14,480 The first celebrity going through to our semifinal is... 526 00:27:19,360 --> 00:27:20,480 ..Marcus. 527 00:27:21,760 --> 00:27:23,200 Yes! Yes! 528 00:27:23,240 --> 00:27:25,120 Congratulations. 529 00:27:25,160 --> 00:27:26,400 Awesome. 530 00:27:27,480 --> 00:27:30,440 Oh, my God. Oh, my God. 531 00:27:30,480 --> 00:27:34,240 The second celebrity going through to the semifinal is... 532 00:27:38,560 --> 00:27:39,640 ..Mica. 533 00:27:41,320 --> 00:27:43,720 Wow. Oh, Dani. Well done, babe. 534 00:27:43,760 --> 00:27:45,920 Congratulations, Mica. 535 00:27:45,960 --> 00:27:50,400 James, Dani, thank you so much for all your hard work. 536 00:27:50,440 --> 00:27:51,640 Thank you. 537 00:28:01,520 --> 00:28:03,800 I definitely feel like I've walked in one person 538 00:28:03,840 --> 00:28:06,440 and come out another, you know? It's been great. 539 00:28:06,480 --> 00:28:08,200 I'm proud. I'm happy. 540 00:28:08,240 --> 00:28:09,560 It's been a really good time. 541 00:28:10,960 --> 00:28:13,480 I'm gutted. I'm gutted. 542 00:28:13,520 --> 00:28:18,120 It's been a wild ride, and I'm honoured to have been a part of it. 543 00:28:24,920 --> 00:28:28,360 Mica, Marcus, you are semifinalists! 544 00:28:28,400 --> 00:28:29,560 Yay! 545 00:28:30,680 --> 00:28:32,480 Yes! Come on. 546 00:28:32,520 --> 00:28:35,280 Amazing! Amazing! 547 00:28:35,320 --> 00:28:38,000 A semifinal place is fantastic. 548 00:28:38,040 --> 00:28:41,080 I don't compete, unless I'm playing, like, Ludo or something. 549 00:28:41,120 --> 00:28:43,200 I don't compete like this. 550 00:28:43,240 --> 00:28:45,680 I couldn't be more chuffed. Right here, right now, 551 00:28:45,720 --> 00:28:47,680 I'm not doing any more work for a while. 552 00:28:47,720 --> 00:28:50,120 I'm just going to put my feet up. And I'll tell you what, 553 00:28:50,160 --> 00:28:53,160 tonight has got takeaway written all over it. 554 00:28:53,200 --> 00:28:55,840 I'm not cooking again for at least 48 hours. 555 00:29:00,600 --> 00:29:05,080 Next week, five new celebrities take on the challenge... 556 00:29:05,120 --> 00:29:05,880 Next week, five new celebrities take on the challenge... 557 00:29:05,920 --> 00:29:07,480 I'm baffled, mate. 558 00:29:07,520 --> 00:29:10,880 ..to become Celebrity MasterChef champion. 559 00:29:10,920 --> 00:29:12,520 It just has to look nice. 560 00:29:12,560 --> 00:29:13,960 Oh! 561 00:29:14,000 --> 00:29:15,080 That is not elegant. 562 00:29:16,520 --> 00:29:18,640 It reminds me of being a young kid with my nana. 563 00:29:18,680 --> 00:29:20,320 I think that's fantastic. 564 00:29:20,360 --> 00:29:22,160 I definitely need an hug. All right. 565 00:29:22,200 --> 00:29:24,960 Just arm around the shoulder, all right? Well done, sir.