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I've worked in hospitality
for over 30 years.
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Check out, two covers,
two set soup followed by two cod.
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Join me as I go behind the scenes...
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This is where the magic happens.
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To discover hospitality...
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Completely boss!
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Excited to see. I love it!
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..that is out of this world.
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You're amazing.Aww, thanks.
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It's this roller-coaster of emotions
that you never get off.
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All this week...
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The terrine's gone upside down.
Oh, no!
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..these four celebrities have been
battling it out for a place
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in the quarterfinal.
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Oh, God. My fish is on fire!
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Oh!
This is a nightmare.
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Now they're back to fight
for a place in the semifinals.
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As soon as you're in that kitchen,
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like, this overwhelming energy
just hits you,
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and you're like,
"Right, I can do this."
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I'm really enjoying it,
and at the same time,
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I feel beaten up
by the process of doing it.
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{\an8}This is a tough world in these
MasterChef streets, you know?
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{\an8}This is tough going.
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I've cooked some steak,
cooked some burgers.
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That's as far as my recipes
that I know go.
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Now I'm just in no-man's-land.
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These four are so good,
in the last round,
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we couldn't actually
knock anybody out.
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It's quarterfinal day,
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and they have got to deliver
under the utmost pressure.
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Welcome back.
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A MasterChef quarterfinal
is a big day.
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Such a big day you are going to be
presenting your food to a finalist
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Such a big day you are going to be
presenting your food to a finalist
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and two champions of MasterChef.
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Danny Jones...
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..Angellica Bell,
and last year's winner Lisa Snowdon.
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Ladies and gentlemen,
it's a massive day,
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because at the end of this,
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two of you will be leaving
the competition.
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1 hour and 15 minutes,
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two courses.
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Ladies and gentlemen, let's cook.
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Marcus has taken the competition
really seriously.
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He always wants to do lots more
than anybody else
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in the whole MasterChef kitchen.
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He wants to show off as much skill
as he possibly can.
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The question is -
can he keep the momentum going?
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{\an8}It is fair to say my wife is
thoroughly sick of MasterChef.
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I made four mango sauces last night,
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and one of them's better
than the other three.
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I hope I can remember which one!
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Marcus, what are you making for us?
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Five-spice duck breast
with a mango sauce,
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kind of spicy pak choi,
and miso aubergine.
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Dessert is Tooting bananas.
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There's a tiny little production
of honey, weirdly enough,
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in Tooting right where I live.
So I've bought some,
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and I thought it was funny,
and it turns out to be the most
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delicious honey ever. So it's banana
pancakes with flambeed bananas,
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all sweetened using honey,
not sugar.
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What liqueur or booze
are you flambeing it with?
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I'm using dark rum,
and I'm flambeing it,
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because I'm 31 years sober,
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and this is the only way
I can have rum.
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Hey. Marcus, we wish you
the very best of luck.
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Thank you. You'd better get on
toot suite. Indeed.
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Marcus has decided to go all out.
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Duck can be really tough,
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so what he's got to do is make sure
that he renders the fat
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and lets it rest for a good
amount of time.
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That banana dessert, it's so sweet.
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So we've got a banana pancake,
we've got a banana on top of it,
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and then we're going to drizzle
the whole thing in local honey.
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That is going to be far too sweet,
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unless he knows something
I don't know.
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My nerves are hitting me today.
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I think it's cos, like, when I do
something, I really like to do
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it well, even if it's making someone
a cup of tea, you know what I mean?
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Dani's proved herself to be
a really good all-rounder.
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So far, her style has been
crowd-pleasing.
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Keep it up, Dani. Keep it up.
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{\an8}I'm obsessed with food. Like,
waking up in the middle of the night
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{\an8}and thinking about recipes?
Never in a million years.
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This has just completely
taken over my life.
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What are you making, Dani, that's
going to impress? Thai fishcakes.
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And then I'm also doing
a prawn linguine for the main,
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and I'm making my own pasta.
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Ooh.
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Would you like a place in the
semifinals? Yeah, I'd love to.
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I didn't think I'd get this far,
to be honest.
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Why did you come on MasterChef,
Dani?
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Because I love to cook.
I just love it.
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And your boyfriend, what does
he think about you doing it?
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Well, I've tried to make him
do the whole John and Gregg thing.
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I mean, he really doesn't give me
the feedback that I want.
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Was he happy to shave his head?
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Oh, God!
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Dani continues on the tradition
of doing crowd-pleasers.
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Fantastic.
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She's starting off with
what she calls a Thai fishcake.
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It's slightly bouncy.
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They don't fall apart like we think
of a fishcake.
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They're just made of seafood
and a red curry paste.
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Dani's making her own curry paste.
I'm really impressed.
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I'm a little bit concerned
about her linguine.
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Cheese, prawn, wine, cream.
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It's getting a little bit rich
for my liking,
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but I'll reserve judgment.
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I will.
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Mica comes into the MasterChef
kitchen and brings a big ray
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of sunshine, both with her big
smile, but also with her food.
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Give us more of the tropical
flavours you love, Mica.
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It's worked so far.
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Mica, what are you going to make
that's going to
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really impress everybody?
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Some chilli jumbo prawns
in a white wine sauce.
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And then I'm going to do some
sticky barbecue wings,
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with some garlic butter mash
and a macaroni cheese.
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Comfort food. I love it.
I've just got to cook what I love.
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Why do you love cooking so much?
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I think I get it from my granny, you
know? She absolutely loved cooking.
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And when I was growing up,
I just wanted to be her,
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cooking and singing and
feeding everyone, you know?
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Mica's starter, we've got a bowl
of prawns still in the shell
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that we're serving with some
hopefully lightly toasted,
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crunchy bread. The sort of thing
I'd love to eat.
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Me and you sitting in the park
with a bottle of wine.
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This is one of
the family favourites.
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They love my macaroni cheese.
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Our main course,
we've got little chicken wings,
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which she's marinated with lots
and lots of different spices.
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She's making her own barbecue sauce.
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Those chicken wings have to have
a good amount of spice to them,
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because otherwise we're not going to
have a lot of flavour.
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{\an8}I've just got to make sure
that the meal I cook today,
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{\an8}I just cook it like
my life depends on it.
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You know, the garlic prawns have
got to be climbing off the walls.
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And the sticky chicken,
they need to be, like, requesting,
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"Can I get more of that, please?"
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I'd like James today to give us
food that he really loves,
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because when he does,
it tastes great.
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His repertoire is expanding,
and he is getting better.
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The only one who doesn't know it
is James himself.
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{\an8}I do think that this is about as far
as I'm going to get,
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{\an8}I've got to be honest. I know
I've said that every single round.
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I'm starting to think
that people might think that
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I'm slipping John and Gregg
a few quid or something like that.
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I've gone for a nice, spicy Korean
chicken with some gochujang.
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I've gone for a nice, spicy Korean
chicken with some gochujang.
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Yeah. Is that how you say that?
Yeah. Gochujang.
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With rice. What's our dessert?
I'm trying my hand at these
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cookies and cream truffles.
Nice and simple.
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Serve it with what?
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HE STUTTERS:What more do you want?
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Gochujang, a paste which has
the flavours of miso and chilli
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with a little bit
of sweetness coming from sugar.
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I'd like that chicken
to have a bit of spice to it,
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otherwise we've got bland rice
with a chicken which could dry out
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very quickly if it doesn't
have enough sauce with it.
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His dessert is more of a kind of
after-dinner chocolate nibble.
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His dessert is more of a kind of
after-dinner chocolate nibble.
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How are you going to make those look
anything else but a chocolate?
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It looks like melted chocolate.
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I think I've put too much
coconut oil in that, though.
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That stinks of coconut.
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Smells like someone's
trod in coconut
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and walked it all through the house.
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That's what I'm getting.
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There's ten minutes. Marcus,
first course, ten minutes.
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Are you going to be all right?
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I suddenly feel like I should
have done less,
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but I won't feel like that.
I'll get there. This will be fine.
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This is the highlight of my year.
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{\an8}It's really exciting to come back
to be a judge because you're
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{\an8}getting cooked for. As long as
it's good and cooked well.
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{\an8}No raw food, please.
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I'm feeling good.
I'm excited to taste the food.
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{\an8}I'm excited to see if
it's as good as mine.
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Bring it on.
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{\an8}I totally feel for them today,
cos I remember how nervous I was.
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{\an8}I felt like this felt like the
biggest amount of pressure today,
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{\an8}because it starts to get
to that point where you think,
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{\an8}"I might be able to get through."
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Ladies, great to see you.
Cheers! Cheers!
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So nice to see you.
What a pleasure.
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Right, Marcus, how are you doing?
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Aubergines are all right?
The aubergines are good.
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Marcus is serving us
Chinese five-spice duck breast
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with mango sauce, miso aubergine,
and spicy pak choi.
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with mango sauce, miso aubergine,
and spicy pak choi.
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I hope Marcus really does
treat that aubergine well,
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cos you can overcook it
and you can undercook it.
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Duck's cooked? That's done.
Duck's cooked.
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And I want the spicy pak choi
to be crunchy still.
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Don't want it to be watery.
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This is quite an exciting mix
of flavours,
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because if that mango
sauce is done well,
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it will really complement the whole
dish and just finish it off.
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I think this looks great
and it smells great, Marcus.
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There's a lot of work in there.
Congratulations.
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Thank you.
Well done.
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Hello.
Hello, Marcus!
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I hope you're hungry.
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We are starving.
Ooh!
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Ladies and gentlemen,
this is five-spice duck breast
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with a spicy mango sauce,
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miso aubergine,
and chilli and soy pak choi.
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Thank you so much. Thank you. Enjoy.
Thanks.
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Oh! You can smell it immediately,
can't you? That Chinese five spice.
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Mm! On that duck breast.
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So I can taste the Chinese
five spice on the skin.
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The pak choi's nice and crunchy.
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I can taste the chilli
and the garlic in there.
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My miso aubergine
is cooked perfectly.
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I love the charring on my pak choi.
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I think the aubergine's umami's
coming out there.
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I want to go in for more and more.
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You know, it's a really good effort.
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The aubergine itself is lovely
and sweet and woody,
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miso across the top
being really meaty.
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The five spice on the duck,
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it's almost like nutmeg
and cinnamon.
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Mate, I'm loving it.
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Marcus, 15 minutes, right?
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But you've still got quite
a bit to do, yeah? So much.
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Yeah. OK, come on. You can do it.
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This is the mix
for the banana pancakes.
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It's a very simple, sugar-free
recipe that I can enjoy,
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and my 18-month-old can enjoy.
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Oh, amazing! Tooting bananas.
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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.