All this week... Ah! Honestly, how do they do this?
..these three celebrities have been battling it out for a place
in the quarterfinal.
It's mad! Grr!
It's relentless.
If you can't take the heat, get out of the kitchen.
Now they're back to fight for a place in the semifinals.
MasterChef has taken over my life to the point I'm getting a divorce,
I've lost my job, but my God, I can roast a potato.
I never thought I was going to go through the first heat,
so I'm actually really, really proud of myself.
I have never worked so hard in my entire life.
It's challenging, but it's satisfying.
We are in for a ripper.
Hold on tight, because this is going to be an absolute beauty.
At this point, the gloves are off and this is a fierce competition.
Welcome and congratulations, you three,
Celebrity MasterChef quarterfinalists.
And a warm welcome to Max, who is, of course,
Jamie's sighted guide.
You're not just cooking for John and I today.
You have three great past Celebrity MasterChef contestants
in that dining room. You have got semifinalist Su Pollard,
Celebrity MasterChef finalist Vicky Pattison
and champion of Celebrity MasterChef Angellica Bell.
Two courses, 1 hour and 15 minutes.
Two semifinal places up for grabs.
That does mean that one of you is going home.
Celebrities, let's cook.
Let's do this.
There we go. Look at that. Come on!
Jake, by his own admission, walked into this competition a novice.
However, he is pushing it.
If he keeps on this trajectory, he's going to go a really long way.
That's a man full of ambition.
I've got probably 700 tomatoes to chop.
The question is, can he keep the momentum going?
My fingers are hurting from chopping, man.
I definitely am enjoying it a lot more than I thought I would,
and I kind of just don't want it to end now.
Every time I'm just thinking maybe I could go that one step further.
So we'll see how it goes.
What are you making us, Jake?
A pappa pomodoro soup.
It's got bread in it. It's got cheese on top.
It's got croutons. Tomato-based.
It's going to be delicious. And then the next course?
I'm going to do salmon pan-fried with chilli jam on top,
some asparagus and some buttered new potatoes.
Have you tried these out at home?
I would love to practise, but, like, after filming here I go
straight and do a show that I'm in, and then I get home at 1:00
and then I'm back here.
The show you're doing at the moment, you're on tour. What is that?
I'm doing The Full Monty at the minute. Are you? Yeah.
Do you get all your kecks off? Every last bit of them. Do you?
I'll take them off now. You know what?
Let's keep our meat and two veg to the actual plates,
if you don't mind, Jake, if that'll be all right.
We have got ourselves, for a starter, pappa al pomodoro.
He's taking garlic and olive oil, cooking it with fresh tomatoes.
So it's sort of like this hearty soup.
Come on, man!
I could chew quicker than that.
He's got a creamy cheese on there as well.
He's got smoky, salty bits of pancetta.
I mean, that's a lovely mix of ingredients.
All right, get that all soaking up. Come on, baby.
Main course, seared salmon, asparagus,
potatoes with butter and chilli jam.
Let's hope it's nice and spicy.
Yeah, baby.
Chilli jam!
The cookery of that salmon,
I'd like to see the meat of the salmon itself coming away
in slippery pink slices.
If you can see white around the edges, it's overcooked.
Have you got time to do just a couple of Full Monty steps?
So this is one of the dances. We walk back.
Then we flash the abs. Jump round!
GREGG LAUGHS
Well done.
Nice. Nice. Where's my knife now?
Tamer knows good food.
He was brought up with a Cypriot family.
He knows the flavours. He knows the spices.
Whatever he cooks has great flavour.
What I'd like from Tamer in this round
is just a little bit more process.
I do have a little bit of nerves.
I've not got to panic. If I don't panic,
I think I'll be OK.
It is what it is, mate.
Quarterfinal day, big day. What are you making?
Well, I was told by you guys to push the boat out a little bit more,
do more cooking.
Today I'm going to make a grilled octopus
with a parsnip puree for starters.
And then for main, I'm going to do a frutti di mare broth,
shellfish in tomato sauce.
And then I'm going to cook some razor clams.
I've got some fresh lobsters
I've got to boil, cook and get them into the stew as well.
Sounds delicious. Yeah.
You are going for it, aren't you?
I am, I'm really into it.
I'm passionate about it and I want it.
It sounds to me like the MasterChef bite's got a hold of you.
It has, and it ain't letting go.
And I actually don't want it to let go, because I'm enjoying
the process, and I want to take it with me for the rest of my life.
You've got a lot of work to do, Tam. I have.
I know it's not that lid. Where's the lid for that? That's it.
Our first course, grilled octopus.
Now, he's got to make sure there's a really nice char on the outside,
it's warm all the way through, but it shouldn't be rubbery in any way.
It should be lovely and soft.
He's serving it with a parsnip puree, which is quite unusual.
Where did that come from?
Because that is just crazy.
A parsnip is thick and sweet.
What you want with that octopus is something sharp.
But a parsnip?
Tamer's main course is a cacophony, a cornucopia of seafood.
We have got mussels, clams, lobster,
razor clams all together in a sweet tomato broth.
As long as there's no grit in those clams and those mussels.
Yep, they're cooking nicely.
I hope he can pull it off.
But, mate, that's a lot of work.
This is good. This is good.
Jamie has a great palate.
In that last round, he gave us a blindfold, because he wanted us
to eat the food the way he understands it.
And that was all about texture and flavour.
Jamie, keep on going.
Your food's great. It's food of the people,
and it tastes good.
My biggest competition in the kitchen today is the clock.
Physics starts to play a part as well,
because you've got eight plates,
15 pans, loads of mixing bowls, and, uh...
Yeah, and I can't see any of them.
I am making a fillet of beef with a peppercorn sauce and braised
leeks and nice mashed potato,
followed by a chocolate mousse and a deep-fried chocolate bar.
As a passionate Scotsman, how do you feel about the reputation
for the deep-fried chocolate bars?
We get a bad rap in Glasgow for it, but it's actually very nice.
Like a kind of salty chocolate pudding.
But plenty can go wrong.
Yes, and quite quickly and quite devastatingly so.
If you were in the middle of your routine now, where are you?
It's gone quiet, and I'm sweating.
Jamie obviously loves the classics, and we have got two classic
dishes from him. We've got a fillet of beef.
That's got a light brown sear on it.
That's what you want, isn't it? Yeah.
Which he's coloured in a frying pan first, then roasted it in the oven.
Right.
He can cook his beef any way he wants from blue all the way
through to well done.
But if he hasn't rested it, as soon as he cuts into it, all the blood
will come out and the beef will go dry.
He's serving it with a peppercorn sauce, a reduction of different
stocks, peppercorn, some cream.
With that we've got mashed potato. Please no lumps, Jamie.
Nice and buttery and creamy. And some leeks.
The danger point for Jamie, as far as I'm concerned,
is that chocolate mousse being set.
If that chocolate mousse
is not set, we've got a chocolate milkshake in the fridge, and that's
going to be a problem.
Now, the deep-fried chocolate bar, I think, is one of those things
that is iconically Scottish, and I think that's a little
bit of fun.
It gets a bad rap, but it is battered hot chocolate.
It's pretty nice.
How long have we got? You've got 20 minutes.
Actually you've got 19 minutes.
What are you doing? Walking.
Don't run in the kitchen. Good lad.
Oh, crikey.
Well, I'm really, really excited, because this is the first time
I've been here in my capacity as a culinary connoisseur.
The last couple of years I've been here, I've come
and I've been fed and I've loved it.
But I do remember times when I've come and I'm like,
"I wish I'd eaten before."
I think this round is super-difficult.
It's the one where the wheels come off if they're going to, you know?
Today's a little bit like dining in the dark
and you just don't know what you're going to get.
Cheers, ladies.
Ooh, looking forward to this. I know. It'll be fabulous.
TIMER BEEPS
Jake, we've got to be going in three minutes, my friend.
Yep. Got you.
Right, Jake's starter, pappa al pomodoro with crispy pancetta
and burrata. In brackets, Italian bread and tomato soup.
Where is my ladle, baby? Just there. Thank you.
Pomodoro, is that how you pronounce it?
Pomo-doro? Sounds like prima donna or something.
Do you reckon it's better than my halloumi salad that I did?
There isn't very much that isn't.
I mean, if I want honesty, I just come to you, don't you?
I think cos like a soup's quite simple,
the key to it is getting the seasoning right, isn't it?
And the burrata. Is it like mozzarella?
That's it, yeah.
Well, why didn't he just say mozzarella, then?
Because it's burrata. Oh, I see. Right. OK, then.
Right. We're done. Looks great, Jake. Off you go. Thank you. Right.
I hope they like it. Well done, well done!
Buongiorno. Oh! How fabulous.
How are you three? Really great, thanks.
Right. Here we go. Thank you, babe.
You've got in front of you pappa al pomodoro.
So it's a tomato base.
We've got some crispy croutons in there.
Some crispy pancetta on top, some cheese, a bit of basil.
Please enjoy. I hope it's nice. I've never done it before.
Thank you, darling. Thank you. Enjoy it.
I really like this, because he's not been mean
with his tomatoes.
Cos I'm absolutely a lover of tomatoes.
I think they enhance every dish.
This is pure rustic tomato soup, and if you eat the burrata
with the basil and the pancetta, it really works well as a whole.
It's quite chunky, quite rustic.
I was expecting it to be a little bit smoother, but I do think
it tastes great. I've enjoyed it.
What he's done there is recreated the flavours and textures
of a pizza. It's yummy.
There's texture, there's flavour.
It's got a little bit of aroma to it.
It's fabulous.
Jake. Yo?
Did you blind them with your lovely charm? Teeth.
With your charm? I did.
This is Jake's main course.
Pan-fried salmon with a home-made chilli jam,
served with buttered crushed potatoes, and Parmesan
and lemon asparagus!
Oh!
I think I said that quite well.
Go, go, go. Come on.
There's quite a few components there, so I bet that is a sweaty
chef, cos I would be sweating right now if I had to make that.
Stop panicking. You can do this. You can do this.
But what stands out for me is this home-made chilli jam,
I love it.
I mean, I'd tip the chef.
And then crushed buttered Parmesan potatoes.
Dreamy.Bring on the butter.
Oh!
It went in my eye.
Hot butter.
And what we definitely want is crispy skin on that salmon. Yeah.
It's so burnt.
It's... Oh.
You can always take the skin off, Jake.
Yeah, I'm going to take the skin off.
We've only got two minutes left, Jake. OK. That's fine.
You've got 60 seconds.
I'm stressed, man!
Look at that.
You should be going now. Yeah. I'm going, I'm going.
Done? Yeah. Done. Well done.
Thank you. Well done. Thank you.
Me again. Hey!
There you go, Su. Lovely. You look lovely, by the way.
Oh, thank you, darling.
So we've got buttered new potatoes,
some Parmesan asparagus, some salmon
topped with a chilli jam.
Just enjoy it. I'll catch yous later. Bye-bye. See you!
Oh!
I've had a right laugh. I don't want to go home.
I hope the girls like my food.
I tried to charm them a bit. I don't know if it worked.
I hope my wife don't watch. I flirted a bit with Su.
The potato is really divine.
I think he's done a great job with the asparagus.
The salmon is seasoned well.
The chilli jam, please can I have a bottle of it to take home?
I love the flavours on this plate.
Great dish. Brilliant flavours, amazing presentation.
I think he smashed it.Mm.
Mm-mm. It's really nicely cooked salmon.
Asparagus cooked very, very well.
Nice flavour combinations. I think you could probably do
with a sauce. But I'm really impressed with what Jake's done.
And that chilli jam is a revelation.
Slightly sweet, slightly hot, slightly sharp.
Mate, I'll tell you what. The boy can cook.
Tamer, you've got six minutes. OK.
Tamer's starter is grilled octopus in a lemon, parsley and olive oil
drizzle with a parsnip puree.
That was...A lot of P's in that. You did really well.
I do like the idea of the puree.
I think it's fantastic.
OK, you've got three minutes, Tam.
Smooth puree. Ey-ey. There you go. Look at that.
Grilled octopus is quite adventurous to cook.
Lovely! Because you've got to get it right.
Otherwise it's just chewy, and urgh.
Do you know what? You're beginning to work like
a bit of a pro here, Tamer.
I'm doing my absolute best for you, my friend.
I mean, fair play to him.
Like, you've got to be pretty brave to come in and cook grilled octopus.
Go, Tam. Go! Go, Tamer.
Look at you! Unrecognisable.
Go!Well done, you. Thank you.
Good job. Well done, you. Thanks, guys.
He's changing.
Oh! Oh, here he is!
Let me put these down first.
Thank you.Oh, hello. There's a tentacle. One for you.
Oh, yes. This is the octopus. Yeah.
For your starter you've got a grilled octopus
with a parsnip puree.
And the dressing is parsley, lemon,
olive oil and a little bit of Dijon mustard to give it
a little kick for you. I hope you enjoy it.
Thank you so much. Thank you, Tamer. Thank you.
This is very well-presented.
When I bit into this tentacle,
I think it's been cooked extremely well.
I love the texture of this parsnip.
I just love the sweetness of it.
Look, I would order octopus in a restaurant.
I think the parsnip puree is really sweet, but not
too overly done. I really like it.
The puree is lovely.
And that little dressing - really well-flavoured.
I think he's put those different ingredients together lovely there.
I was absolutely wrong about the parsnip.
I actually find that delightful.
The sharpness of that green, herby sauce actually blends quite nicely
with the sweetness of the parsnip.
And the octopus is well-cooked.
That's really nice. It's really good.
He needs that sauce to go with the sweet parsnip,
but it works.
Right.
Tamer, main course. Yep.
Your sauce is done? Yep.
Your broth is done for your razor clams? Yep.
So all you've got to do now is cook everything. Just got to cook it.
Tamer's main, frutti di mare.
Stew of clams, mussels, scallops,
lobster and Alaskan king crab, and toasted sourdough.
So we're going for a fish-fest with this one. Yeah.
Two minutes, you should be going.
OK.
I absolutely love all the ingredients here.
Can you imagine?
Tamar, when was the last time you worked this hard?
I think when I was a painter-decorator.
I mean, five different types of shellfish.
That's super-adventurous.
He's got to cook them all right.
And I'm assuming they all have to be done differently.
This is brave.
I hope he gets it right.
Whoa, look at that. Mate, what a treat.
Looks good. Smells good. Thank you, Chef.
Let's hope it tastes good.
I have a new-found respect for chefs.
I will go to restaurants, I will never complain.
I will say, "Chef, even if the food's crap,
"thank you for your hard work."
Fantastic.
Come on! Never, ever cooked it before. Look at that.
Come on. Go, Tamer! Come on. Out you go, Tamer!
Let's go, let's go. Beautiful. Beautiful work. Look at that.
Ooh!
Oh, that looks fabulous. Wow.
Ladies, what I've cooked for you
for your main course is a frutti di mare stew, which means fruits
of the sea. So it contains clams, mussels, lobster, scallops,
and that's a razor clam.
And just a little bit of magic.
Now breathe. Breathe. And breathe. Oh, bless you!
I hope you enjoy it. Thank you. Thank you so much. Thank you.
Look how fancy it looks. Yes, it does.
Whatever happens after this, and I'm going to be completely
honest with you, I'm proud, overwhelmed and happy.
This is a theatrical fish-fest.
Ooh!Because every fish on the plate is doing something,
and the broth has that kick, which just gives
it something different. I really like it.
Great mussels. I absolutely love a mussel.
I adore this lobster.
I think it's like a feast of fun, actually.
I just think this is a really professional dish.Mm.
A great big bowl of rich, lovely seafood with sweet tomato sauce,
lashings of garlic. Absolutely fantastic.
The razor clam is slightly under.
He hasn't got it absolutely bang-on. But I would eat it all.
Who doesn't like butter?
So Jamie's main, fillet or "fih-lay" of beef
with braised leeks, creamy mashed potato and a peppercorn sauce.
Sex on a plate.
You've got four minutes and you should be going.
Got to carve the beef. I've got to carve the beef.
Doing a bit of beef or a bit of steak right isn't easy.
I remember when I did mine and I didn't leave it to rest
for long enough and there was blood everywhere.
Is that a usual technique? The cross over left hand,
hold the other end? No.
Creamy mashed potato has to be creamy and luscious and luxurious.
Lovely. Great job.
And a peppercorn sauce has to be just right.
Just a bit peppery, but not over the top.
Is that a load of butter in with them leeks? Yeah, braised.
Yeah. Whoa, mate.
They're done. Hurrah!
Well done. Let's go. Let's take 'em.
Right. Let's send 'em.
Thank you. Thank you. Very good job.
Careful of the door on your left so you don't smash the plate.
JAMIE LAUGHS
Hiya, ladies. Hello. Hi.How are we doing? Right.
OK, ladies, your final main course of the day is fillet of beef
with a peppercorn sauce, braised leek and mashed potatoes.
Enjoy. Thank you so much. Thank you, Jamie. Excellent.
Cheers. I'll be back with your pudding.
Nice!
OK, this is a bit of me.
You would think, wouldn't you, that that would be really raw,
because it's quite sort of bloody.
But I have to say, you cut into this, and no.
I'm really, really nicely surprised.
I get really nervous when I'm served steak, cos I know how I like it.
But I lucked out, cos I got a piece that was just right for me.
Went well with the mash and the sauce, so I think
he did a really good job. Tasty.
I will say this, the sauce was a little bit thin.
It was a little bit runny.
He's got the flavour of the peppercorn sauce.
It just needs to be reduced a little bit more.
Very good creamy, buttery mashed potato.
The biggest issue is, of course, the beef hasn't rested
for long enough.
When he's cut into it, all the juice has come out
and it's gone dry.
You've got 15 minutes on your next course. Yep.
Your mousse is in the fridge. It's in the fridge. Yeah.
So what have you got to do? I've just got to toast some walnuts.
Whip up some cream.
Onwards and upwards. Let's go, Jamie, let's go.
We have one dessert for today.
Jamie is making chocolate mousse with toasted walnuts,
deep-fried chocolate bar, something I've always wanted to try...
Oh. They're brilliant. ..with whipped cream.
Now, this sounds delicious.
Chocolate mousse, got to be smooth.
Mate. Look at that.
I quite like the idea of the toasted walnuts, because that will mix
nicely with the mousse. Give it some texture.Yes.
Have you ever had one of these loose aboot the hoose?
I've had plenty of mousse loose aboot the hoose.
Speaking as someone who sort of lives northeast,
on the Scottish border,
deep-fried chocolate bars - so good.
They look like honeycomb. This is an absolute experiment, gents.
Right, there we go. Done.
Beautiful. That can go.
Max and I will stroll and promenade with our mousses.
Thank you very much. Thanks, Jamie. Good job.
Cheers.
Right, guys. Oh, hello, darling. Oh, hey, that looks nice.
It's your pudding. Yay!
We're very excited.
Oh! Thank you so much.
Your final course of the day is a chocolate mousse with some
toasted walnuts, a deep-fried chocolate bar... Yay!
..and some whipped cream. So enjoy. Thank you.
Thank you so much. Pleasure. Cheers.
I want to eat this so much.
I never thought I'd say I've cooked for Su Pollard.
They seem very friendly, but, you know, they could be in there
ripping me apart.
It seems to me that that should be a little bit thicker.
I tried a little bit of the battered chocolate bar, and it was gooey
and chewy and sweet and all the things I wanted it to be.
The cream was perfect. This, for me, was a really nice dessert.
This is lovely, chocolaty. So many different elements.
I love the touch of the deep-fried chocolate bar.
But, you know, my one criticism could be it could have stayed
in the fridge a tiny bit longer.
It's not too sweet. Lovely chocolate flavour.
I like the addition of the cream to it as well.
Textures are all wrong. You can clearly see it's liquid in there.
It hasn't set. I've never been a fan of that deep-fried chocolate bar.
When you cook it, it just goes to goo.
What is obvious with these three is the ambition.
They are really, really pushing.
We know what sort of competition Jake has had.
We loved that chunky tomato soup with the bread.
The dining room loved the flavours.
They were just expecting a smoother soup.
Jake's salmon dish with the crushed potatoes and the asparagus - great.
The chilli jam everybody loved.
We all enjoyed it.
Jamie's two courses, both very, very classic.
Lovely fillet of beef. Creamy, buttery mashed potato.
Leeks buttery, too.
But he hadn't let that fillet of beef rest enough,
which meant the fillet was going slightly dry.
And that sauce just was not reduced enough.
The mousse, we all agreed, hadn't set enough.
Flavours were good, but it wasn't set.
Tamer really pushed in this round.
I was dubious about the parsnip puree, but it worked
with the dressing he made.
Everybody rejoiced over that main course.
John, it was just a glorious shellfish stew, wasn't it?
I don't think he got the cookery absolutely right on every piece
of fish, if I'm honest. But, mate, we all enjoyed it.
We know that we got good dishes from all three, so this comes
down to very, very fine margins.
We've just got a taste of what it's going to be like if we get
a little bit further and a little bit further, so hopefully
I've done enough.
Nobody wants to go home and I hope it's not me.
If it is, I want one of those two to win.
There's no point getting to a semi or a quarterfinal if you don't win
it, so I'm happy to get through.
I want to get through, and if I get through this round, I think
I'm going to win it.
You say that you can cook with one hand...
And then spin around to your left. There we go.
I would like to say thank you for an incredible MasterChef quarterfinal.
Well done.
Got the feedback from the ladies in the dining room.
And we have made a decision.
And I want to tell all three of you it came down to incredibly
fine margins. The celebrity leaving us is...
..is Jamie.
Well done, boys. Jake, congratulations.
No! Jamie! You're all right. Come here, big man.
No worries. Come here.Couldn't have lost to two nicer guys.
Well done.Jamie, it's been an absolute privilege.
No worries at all. Well done, guys. Thank you very much.
Thanks for the competition. Had a really good time.
Take care, Jamie. Well done, mate.
What a man.
It's a bit disappointing. Of course I'd have liked to stay on,
but I am rooting for Jake and Tamer.
They are absolutely lovely guys, so I wish them all the luck
in the world. And sod the pair of you for beating me.
Celebrity MasterChef semifinalists, congratulations. Yay!
Come on, boyo. Come on, Jake. Well done.
Ah! I don't know what's just happened.
I honestly can't believe it.
It's been pretty hard. I only imagine it's going to get harder.
But I'm ready. Let's do it.
So excited and grateful and so happy to be here, to be honest.
Semifinalist in MasterChef. I mean, you're kidding me.
Couldn't get better than that, could it?
You deserve it. Brothers are going through. We're going through.
I mean, we've got to do it for J now.
We've got to do it for J. I'm going to miss him.
And the hard work starts now, I think. Yeah, man. Yeah.
Next time, the last five celebrities...
Come on. You can do this.
..take on the challenge...
I've never done this in my life.
You need to dance.
..to become Celebrity MasterChef champion.
Oh! That's not OK.
Oh! Ah!