1 00:00:02,150 --> 00:00:05,430 All this week... Ah! Honestly, how do they do this? 2 00:00:05,470 --> 00:00:08,870 ..these three celebrities have been battling it out for a place 3 00:00:08,910 --> 00:00:10,710 in the quarterfinal. 4 00:00:10,750 --> 00:00:12,590 It's mad! Grr! 5 00:00:12,630 --> 00:00:13,630 It's relentless. 6 00:00:13,670 --> 00:00:16,190 If you can't take the heat, get out of the kitchen. 7 00:00:16,230 --> 00:00:20,830 Now they're back to fight for a place in the semifinals. 8 00:00:20,870 --> 00:00:24,070 {\an8}MasterChef has taken over my life to the point I'm getting a divorce, 9 00:00:24,110 --> 00:00:27,110 {\an8}I've lost my job, but my God, I can roast a potato. 10 00:00:28,710 --> 00:00:31,350 {\an8}I never thought I was going to go through the first heat, 11 00:00:31,390 --> 00:00:35,390 {\an8}so I'm actually really, really proud of myself. 12 00:00:35,430 --> 00:00:39,550 {\an8}I have never worked so hard in my entire life. 13 00:00:39,590 --> 00:00:42,310 {\an8}It's challenging, but it's satisfying. 14 00:00:43,750 --> 00:00:45,870 We are in for a ripper. 15 00:00:45,910 --> 00:00:49,510 Hold on tight, because this is going to be an absolute beauty. 16 00:00:49,550 --> 00:00:53,030 At this point, the gloves are off and this is a fierce competition. 17 00:01:14,950 --> 00:01:17,430 Welcome and congratulations, you three, 18 00:01:17,470 --> 00:01:19,870 Celebrity MasterChef quarterfinalists. 19 00:01:19,910 --> 00:01:23,870 And a warm welcome to Max, who is, of course, 20 00:01:23,910 --> 00:01:25,910 Jamie's sighted guide. 21 00:01:25,950 --> 00:01:27,870 You're not just cooking for John and I today. 22 00:01:27,910 --> 00:01:31,430 You have three great past Celebrity MasterChef contestants 23 00:01:31,470 --> 00:01:35,550 in that dining room. You have got semifinalist Su Pollard, 24 00:01:35,590 --> 00:01:38,750 Celebrity MasterChef finalist Vicky Pattison 25 00:01:38,790 --> 00:01:43,070 and champion of Celebrity MasterChef Angellica Bell. 26 00:01:46,950 --> 00:01:49,710 Two courses, 1 hour and 15 minutes. 27 00:01:49,750 --> 00:01:52,230 Two semifinal places up for grabs. 28 00:01:52,270 --> 00:01:54,590 That does mean that one of you is going home. 29 00:01:54,630 --> 00:01:57,910 Celebrities, let's cook. 30 00:01:57,950 --> 00:01:59,190 Let's do this. 31 00:02:05,390 --> 00:02:08,110 There we go. Look at that. Come on! 32 00:02:08,150 --> 00:02:11,510 Jake, by his own admission, walked into this competition a novice. 33 00:02:11,550 --> 00:02:13,190 However, he is pushing it. 34 00:02:13,230 --> 00:02:16,550 If he keeps on this trajectory, he's going to go a really long way. 35 00:02:16,590 --> 00:02:18,990 That's a man full of ambition. 36 00:02:19,030 --> 00:02:22,030 I've got probably 700 tomatoes to chop. 37 00:02:24,030 --> 00:02:26,950 The question is, can he keep the momentum going? 38 00:02:26,990 --> 00:02:29,190 My fingers are hurting from chopping, man. 39 00:02:30,790 --> 00:02:33,550 I definitely am enjoying it a lot more than I thought I would, 40 00:02:33,590 --> 00:02:35,990 and I kind of just don't want it to end now. 41 00:02:36,030 --> 00:02:39,470 Every time I'm just thinking maybe I could go that one step further. 42 00:02:39,510 --> 00:02:41,070 So we'll see how it goes. 43 00:02:44,710 --> 00:02:46,070 What are you making us, Jake? 44 00:02:46,110 --> 00:02:48,150 A pappa pomodoro soup. 45 00:02:48,190 --> 00:02:50,950 It's got bread in it. It's got cheese on top. 46 00:02:50,990 --> 00:02:53,750 It's got croutons. Tomato-based. 47 00:02:53,790 --> 00:02:56,030 It's going to be delicious. And then the next course? 48 00:02:56,070 --> 00:03:00,110 I'm going to do salmon pan-fried with chilli jam on top, 49 00:03:00,150 --> 00:03:03,150 some asparagus and some buttered new potatoes. 50 00:03:03,190 --> 00:03:04,910 Have you tried these out at home? 51 00:03:04,950 --> 00:03:07,910 I would love to practise, but, like, after filming here I go 52 00:03:07,950 --> 00:03:10,910 straight and do a show that I'm in, and then I get home at 1:00 53 00:03:10,950 --> 00:03:12,070 and then I'm back here. 54 00:03:12,110 --> 00:03:14,110 The show you're doing at the moment, you're on tour. What is that? 55 00:03:14,150 --> 00:03:16,590 I'm doing The Full Monty at the minute. Are you? Yeah. 56 00:03:16,630 --> 00:03:19,630 Do you get all your kecks off? Every last bit of them. Do you? 57 00:03:19,670 --> 00:03:21,150 I'll take them off now. You know what? 58 00:03:21,190 --> 00:03:23,550 Let's keep our meat and two veg to the actual plates, 59 00:03:23,590 --> 00:03:25,830 if you don't mind, Jake, if that'll be all right. 60 00:03:28,870 --> 00:03:31,870 We have got ourselves, for a starter, pappa al pomodoro. 61 00:03:31,910 --> 00:03:35,350 He's taking garlic and olive oil, cooking it with fresh tomatoes. 62 00:03:35,390 --> 00:03:37,990 So it's sort of like this hearty soup. 63 00:03:38,030 --> 00:03:39,350 Come on, man! 64 00:03:39,390 --> 00:03:41,310 I could chew quicker than that. 65 00:03:41,350 --> 00:03:43,630 He's got a creamy cheese on there as well. 66 00:03:43,670 --> 00:03:46,830 He's got smoky, salty bits of pancetta. 67 00:03:46,870 --> 00:03:49,390 I mean, that's a lovely mix of ingredients. 68 00:03:49,430 --> 00:03:52,510 All right, get that all soaking up. Come on, baby. 69 00:03:52,550 --> 00:03:55,790 Main course, seared salmon, asparagus, 70 00:03:55,830 --> 00:03:57,750 potatoes with butter and chilli jam. 71 00:03:57,790 --> 00:03:59,830 Let's hope it's nice and spicy. 72 00:03:59,870 --> 00:04:01,510 Yeah, baby. 73 00:04:01,550 --> 00:04:03,470 Chilli jam! 74 00:04:03,510 --> 00:04:04,870 The cookery of that salmon, 75 00:04:04,910 --> 00:04:08,110 I'd like to see the meat of the salmon itself coming away 76 00:04:08,150 --> 00:04:10,190 in slippery pink slices. 77 00:04:10,230 --> 00:04:13,590 If you can see white around the edges, it's overcooked. 78 00:04:13,630 --> 00:04:15,870 Have you got time to do just a couple of Full Monty steps? 79 00:04:15,910 --> 00:04:18,190 So this is one of the dances. We walk back. 80 00:04:19,990 --> 00:04:22,310 Then we flash the abs. Jump round! 81 00:04:22,350 --> 00:04:24,990 GREGG LAUGHS 82 00:04:25,030 --> 00:04:26,470 Well done. 83 00:04:26,510 --> 00:04:28,070 Nice. Nice. Where's my knife now? 84 00:04:29,470 --> 00:04:31,390 Tamer knows good food. 85 00:04:31,430 --> 00:04:33,950 He was brought up with a Cypriot family. 86 00:04:33,990 --> 00:04:36,510 He knows the flavours. He knows the spices. 87 00:04:36,550 --> 00:04:39,630 Whatever he cooks has great flavour. 88 00:04:39,670 --> 00:04:42,030 What I'd like from Tamer in this round 89 00:04:42,070 --> 00:04:44,470 is just a little bit more process. 90 00:04:44,510 --> 00:04:46,670 I do have a little bit of nerves. 91 00:04:46,710 --> 00:04:49,110 I've not got to panic. If I don't panic, 92 00:04:49,150 --> 00:04:50,590 I think I'll be OK. 93 00:04:50,630 --> 00:04:52,230 It is what it is, mate. 94 00:04:55,630 --> 00:04:57,590 Quarterfinal day, big day. What are you making? 95 00:04:57,630 --> 00:05:00,950 Well, I was told by you guys to push the boat out a little bit more, 96 00:05:00,990 --> 00:05:02,510 do more cooking. 97 00:05:02,550 --> 00:05:05,350 Today I'm going to make a grilled octopus 98 00:05:05,390 --> 00:05:08,230 with a parsnip puree for starters. 99 00:05:08,270 --> 00:05:11,390 And then for main, I'm going to do a frutti di mare broth, 100 00:05:11,430 --> 00:05:13,190 shellfish in tomato sauce. 101 00:05:13,230 --> 00:05:15,190 And then I'm going to cook some razor clams. 102 00:05:15,230 --> 00:05:16,590 I've got some fresh lobsters 103 00:05:16,630 --> 00:05:19,830 I've got to boil, cook and get them into the stew as well. 104 00:05:19,870 --> 00:05:21,230 Sounds delicious. Yeah. 105 00:05:21,270 --> 00:05:23,230 You are going for it, aren't you? 106 00:05:23,270 --> 00:05:24,590 I am, I'm really into it. 107 00:05:24,630 --> 00:05:26,190 I'm passionate about it and I want it. 108 00:05:26,230 --> 00:05:29,550 It sounds to me like the MasterChef bite's got a hold of you. 109 00:05:29,590 --> 00:05:30,710 It has, and it ain't letting go. 110 00:05:30,750 --> 00:05:32,870 And I actually don't want it to let go, because I'm enjoying 111 00:05:32,910 --> 00:05:35,190 the process, and I want to take it with me for the rest of my life. 112 00:05:35,230 --> 00:05:37,150 You've got a lot of work to do, Tam. I have. 113 00:05:42,150 --> 00:05:45,110 I know it's not that lid. Where's the lid for that? That's it. 114 00:05:46,270 --> 00:05:48,550 Our first course, grilled octopus. 115 00:05:48,590 --> 00:05:51,790 Now, he's got to make sure there's a really nice char on the outside, 116 00:05:51,830 --> 00:05:55,230 it's warm all the way through, but it shouldn't be rubbery in any way. 117 00:05:55,270 --> 00:05:57,070 It should be lovely and soft. 118 00:05:57,110 --> 00:06:00,830 He's serving it with a parsnip puree, which is quite unusual. 119 00:06:00,870 --> 00:06:02,590 Where did that come from? 120 00:06:02,630 --> 00:06:04,430 Because that is just crazy. 121 00:06:04,470 --> 00:06:07,070 A parsnip is thick and sweet. 122 00:06:07,110 --> 00:06:10,470 What you want with that octopus is something sharp. 123 00:06:10,510 --> 00:06:11,870 But a parsnip? 124 00:06:14,070 --> 00:06:18,630 Tamer's main course is a cacophony, a cornucopia of seafood. 125 00:06:18,670 --> 00:06:23,070 We have got mussels, clams, lobster, 126 00:06:23,110 --> 00:06:28,350 razor clams all together in a sweet tomato broth. 127 00:06:28,390 --> 00:06:31,750 As long as there's no grit in those clams and those mussels. 128 00:06:31,790 --> 00:06:33,550 Yep, they're cooking nicely. 129 00:06:33,590 --> 00:06:34,990 I hope he can pull it off. 130 00:06:35,030 --> 00:06:37,270 But, mate, that's a lot of work. 131 00:06:39,030 --> 00:06:41,110 This is good. This is good. 132 00:06:42,950 --> 00:06:44,950 Jamie has a great palate. 133 00:06:44,990 --> 00:06:48,550 {\an8}In that last round, he gave us a blindfold, because he wanted us 134 00:06:48,590 --> 00:06:50,990 {\an8}to eat the food the way he understands it. 135 00:06:51,030 --> 00:06:53,910 {\an8}And that was all about texture and flavour. 136 00:06:55,190 --> 00:06:56,990 Jamie, keep on going. 137 00:06:57,030 --> 00:06:59,310 Your food's great. It's food of the people, 138 00:06:59,350 --> 00:07:00,430 and it tastes good. 139 00:07:02,030 --> 00:07:05,070 My biggest competition in the kitchen today is the clock. 140 00:07:05,110 --> 00:07:06,950 {\an8}Physics starts to play a part as well, 141 00:07:06,990 --> 00:07:08,710 {\an8}because you've got eight plates, 142 00:07:08,750 --> 00:07:12,230 {\an8}15 pans, loads of mixing bowls, and, uh... 143 00:07:12,270 --> 00:07:14,150 {\an8}Yeah, and I can't see any of them. 144 00:07:17,710 --> 00:07:22,510 I am making a fillet of beef with a peppercorn sauce and braised 145 00:07:22,550 --> 00:07:24,830 leeks and nice mashed potato, 146 00:07:24,870 --> 00:07:29,230 followed by a chocolate mousse and a deep-fried chocolate bar. 147 00:07:29,270 --> 00:07:32,790 As a passionate Scotsman, how do you feel about the reputation 148 00:07:32,830 --> 00:07:34,030 for the deep-fried chocolate bars? 149 00:07:34,070 --> 00:07:36,470 We get a bad rap in Glasgow for it, but it's actually very nice. 150 00:07:36,510 --> 00:07:38,150 Like a kind of salty chocolate pudding. 151 00:07:38,190 --> 00:07:39,390 But plenty can go wrong. 152 00:07:39,430 --> 00:07:43,590 Yes, and quite quickly and quite devastatingly so. 153 00:07:43,630 --> 00:07:46,710 If you were in the middle of your routine now, where are you? 154 00:07:46,750 --> 00:07:48,430 It's gone quiet, and I'm sweating. 155 00:07:51,910 --> 00:07:55,230 Jamie obviously loves the classics, and we have got two classic 156 00:07:55,270 --> 00:07:57,550 dishes from him. We've got a fillet of beef. 157 00:07:57,590 --> 00:07:59,910 That's got a light brown sear on it. 158 00:07:59,950 --> 00:08:01,830 That's what you want, isn't it? Yeah. 159 00:08:01,870 --> 00:08:05,470 Which he's coloured in a frying pan first, then roasted it in the oven. 160 00:08:05,510 --> 00:08:06,550 Right. 161 00:08:06,590 --> 00:08:09,750 He can cook his beef any way he wants from blue all the way 162 00:08:09,790 --> 00:08:10,950 through to well done. 163 00:08:10,990 --> 00:08:14,390 But if he hasn't rested it, as soon as he cuts into it, all the blood 164 00:08:14,430 --> 00:08:16,430 will come out and the beef will go dry. 165 00:08:18,230 --> 00:08:21,470 He's serving it with a peppercorn sauce, a reduction of different 166 00:08:21,510 --> 00:08:24,190 stocks, peppercorn, some cream. 167 00:08:24,230 --> 00:08:27,070 With that we've got mashed potato. Please no lumps, Jamie. 168 00:08:27,110 --> 00:08:30,630 Nice and buttery and creamy. And some leeks. 169 00:08:30,670 --> 00:08:32,590 The danger point for Jamie, as far as I'm concerned, 170 00:08:32,630 --> 00:08:35,470 is that chocolate mousse being set. 171 00:08:35,510 --> 00:08:36,670 If that chocolate mousse 172 00:08:36,710 --> 00:08:40,110 is not set, we've got a chocolate milkshake in the fridge, and that's 173 00:08:40,150 --> 00:08:41,710 going to be a problem. 174 00:08:43,070 --> 00:08:46,390 Now, the deep-fried chocolate bar, I think, is one of those things 175 00:08:46,430 --> 00:08:49,070 that is iconically Scottish, and I think that's a little 176 00:08:49,110 --> 00:08:50,670 bit of fun. 177 00:08:50,710 --> 00:08:53,390 It gets a bad rap, but it is battered hot chocolate. 178 00:08:53,430 --> 00:08:54,590 It's pretty nice. 179 00:08:55,870 --> 00:08:58,310 How long have we got? You've got 20 minutes. 180 00:08:58,350 --> 00:09:00,550 Actually you've got 19 minutes. 181 00:09:00,590 --> 00:09:02,550 What are you doing? Walking. 182 00:09:02,590 --> 00:09:04,870 Don't run in the kitchen. Good lad. 183 00:09:13,030 --> 00:09:14,350 {\an8}Oh, crikey. 184 00:09:14,390 --> 00:09:17,430 {\an8}Well, I'm really, really excited, because this is the first time 185 00:09:17,470 --> 00:09:22,950 {\an8}I've been here in my capacity as a culinary connoisseur. 186 00:09:24,950 --> 00:09:27,230 {\an8}The last couple of years I've been here, I've come 187 00:09:27,270 --> 00:09:29,670 {\an8}and I've been fed and I've loved it. 188 00:09:29,710 --> 00:09:32,070 {\an8}But I do remember times when I've come and I'm like, 189 00:09:32,110 --> 00:09:33,510 {\an8}"I wish I'd eaten before." 190 00:09:35,590 --> 00:09:37,750 {\an8}I think this round is super-difficult. 191 00:09:37,790 --> 00:09:41,190 {\an8}It's the one where the wheels come off if they're going to, you know? 192 00:09:41,230 --> 00:09:43,270 Today's a little bit like dining in the dark 193 00:09:43,310 --> 00:09:45,670 and you just don't know what you're going to get. 194 00:09:47,910 --> 00:09:49,270 Cheers, ladies. 195 00:09:49,310 --> 00:09:52,070 Ooh, looking forward to this. I know. It'll be fabulous. 196 00:09:53,670 --> 00:09:56,110 TIMER BEEPS 197 00:09:56,150 --> 00:09:57,990 Jake, we've got to be going in three minutes, my friend. 198 00:09:58,030 --> 00:09:59,230 Yep. Got you. 199 00:10:01,390 --> 00:10:05,030 Right, Jake's starter, pappa al pomodoro with crispy pancetta 200 00:10:05,070 --> 00:10:09,630 and burrata. In brackets, Italian bread and tomato soup. 201 00:10:09,670 --> 00:10:13,110 Where is my ladle, baby? Just there. Thank you. 202 00:10:13,150 --> 00:10:15,110 Pomodoro, is that how you pronounce it? 203 00:10:15,150 --> 00:10:19,390 Pomo-doro? Sounds like prima donna or something. 204 00:10:19,430 --> 00:10:21,550 Do you reckon it's better than my halloumi salad that I did? 205 00:10:21,590 --> 00:10:23,510 There isn't very much that isn't. 206 00:10:23,550 --> 00:10:26,750 I mean, if I want honesty, I just come to you, don't you? 207 00:10:26,790 --> 00:10:28,750 I think cos like a soup's quite simple, 208 00:10:28,790 --> 00:10:31,430 the key to it is getting the seasoning right, isn't it? 209 00:10:32,630 --> 00:10:35,630 And the burrata. Is it like mozzarella? 210 00:10:35,670 --> 00:10:36,910 That's it, yeah. 211 00:10:36,950 --> 00:10:39,190 Well, why didn't he just say mozzarella, then? 212 00:10:39,230 --> 00:10:41,750 Because it's burrata. Oh, I see. Right. OK, then. 213 00:10:44,190 --> 00:10:48,310 Right. We're done. Looks great, Jake. Off you go. Thank you. Right. 214 00:10:48,350 --> 00:10:51,150 I hope they like it. Well done, well done! 215 00:10:55,950 --> 00:10:58,870 Buongiorno. Oh! How fabulous. 216 00:10:58,910 --> 00:11:01,430 How are you three? Really great, thanks. 217 00:11:01,470 --> 00:11:03,870 Right. Here we go. Thank you, babe. 218 00:11:03,910 --> 00:11:06,630 You've got in front of you pappa al pomodoro. 219 00:11:06,670 --> 00:11:08,110 So it's a tomato base. 220 00:11:08,150 --> 00:11:10,070 We've got some crispy croutons in there. 221 00:11:10,110 --> 00:11:14,150 Some crispy pancetta on top, some cheese, a bit of basil. 222 00:11:14,190 --> 00:11:16,830 Please enjoy. I hope it's nice. I've never done it before. 223 00:11:16,870 --> 00:11:18,870 Thank you, darling. Thank you. Enjoy it. 224 00:11:26,550 --> 00:11:29,230 I really like this, because he's not been mean 225 00:11:29,270 --> 00:11:30,470 with his tomatoes. 226 00:11:30,510 --> 00:11:32,110 Cos I'm absolutely a lover of tomatoes. 227 00:11:32,150 --> 00:11:34,710 I think they enhance every dish. 228 00:11:34,750 --> 00:11:38,830 This is pure rustic tomato soup, and if you eat the burrata 229 00:11:38,870 --> 00:11:42,390 with the basil and the pancetta, it really works well as a whole. 230 00:11:42,430 --> 00:11:44,390 It's quite chunky, quite rustic. 231 00:11:44,430 --> 00:11:47,510 I was expecting it to be a little bit smoother, but I do think 232 00:11:47,550 --> 00:11:49,190 it tastes great. I've enjoyed it. 233 00:11:51,830 --> 00:11:54,550 What he's done there is recreated the flavours and textures 234 00:11:54,590 --> 00:11:56,590 of a pizza. It's yummy. 235 00:11:56,630 --> 00:11:58,510 There's texture, there's flavour. 236 00:11:58,550 --> 00:12:00,670 It's got a little bit of aroma to it. 237 00:12:00,710 --> 00:12:01,950 It's fabulous. 238 00:12:04,830 --> 00:12:06,790 Jake. Yo? 239 00:12:06,830 --> 00:12:08,830 Did you blind them with your lovely charm? Teeth. 240 00:12:08,870 --> 00:12:10,670 With your charm? I did. 241 00:12:10,710 --> 00:12:12,310 This is Jake's main course. 242 00:12:12,350 --> 00:12:15,510 Pan-fried salmon with a home-made chilli jam, 243 00:12:15,550 --> 00:12:18,950 served with buttered crushed potatoes, and Parmesan 244 00:12:18,990 --> 00:12:21,550 and lemon asparagus! 245 00:12:21,590 --> 00:12:22,550 Oh! 246 00:12:23,790 --> 00:12:25,350 I think I said that quite well. 247 00:12:27,150 --> 00:12:29,190 Go, go, go. Come on. 248 00:12:29,230 --> 00:12:32,390 There's quite a few components there, so I bet that is a sweaty 249 00:12:32,430 --> 00:12:35,990 chef, cos I would be sweating right now if I had to make that. 250 00:12:36,030 --> 00:12:39,510 Stop panicking. You can do this. You can do this. 251 00:12:39,550 --> 00:12:42,470 But what stands out for me is this home-made chilli jam, 252 00:12:42,510 --> 00:12:43,470 I love it. 253 00:12:44,830 --> 00:12:46,990 I mean, I'd tip the chef. 254 00:12:48,230 --> 00:12:51,510 And then crushed buttered Parmesan potatoes. 255 00:12:51,550 --> 00:12:53,630 Dreamy.Bring on the butter. 256 00:12:53,670 --> 00:12:55,070 Oh! 257 00:12:55,110 --> 00:12:56,790 It went in my eye. 258 00:12:56,830 --> 00:12:58,430 Hot butter. 259 00:12:58,470 --> 00:13:02,310 And what we definitely want is crispy skin on that salmon. Yeah. 260 00:13:03,710 --> 00:13:04,710 It's so burnt. 261 00:13:06,590 --> 00:13:07,830 It's... Oh. 262 00:13:07,870 --> 00:13:09,550 You can always take the skin off, Jake. 263 00:13:09,590 --> 00:13:11,470 Yeah, I'm going to take the skin off. 264 00:13:11,510 --> 00:13:13,950 We've only got two minutes left, Jake. OK. That's fine. 265 00:13:20,390 --> 00:13:22,030 You've got 60 seconds. 266 00:13:22,070 --> 00:13:23,070 I'm stressed, man! 267 00:13:28,830 --> 00:13:29,830 Look at that. 268 00:13:31,350 --> 00:13:33,590 You should be going now. Yeah. I'm going, I'm going. 269 00:13:33,630 --> 00:13:35,550 Done? Yeah. Done. Well done. 270 00:13:35,590 --> 00:13:37,390 Thank you. Well done. Thank you. 271 00:13:40,030 --> 00:13:41,750 Me again. Hey! 272 00:13:41,790 --> 00:13:44,110 There you go, Su. Lovely. You look lovely, by the way. 273 00:13:44,150 --> 00:13:45,630 Oh, thank you, darling. 274 00:13:45,670 --> 00:13:48,070 So we've got buttered new potatoes, 275 00:13:48,110 --> 00:13:50,510 some Parmesan asparagus, some salmon 276 00:13:50,550 --> 00:13:51,950 topped with a chilli jam. 277 00:13:51,990 --> 00:13:54,710 Just enjoy it. I'll catch yous later. Bye-bye. See you! 278 00:13:56,270 --> 00:13:57,310 Oh! 279 00:13:59,190 --> 00:14:00,910 I've had a right laugh. I don't want to go home. 280 00:14:00,950 --> 00:14:02,230 I hope the girls like my food. 281 00:14:02,270 --> 00:14:04,670 I tried to charm them a bit. I don't know if it worked. 282 00:14:04,710 --> 00:14:07,190 I hope my wife don't watch. I flirted a bit with Su. 283 00:14:14,150 --> 00:14:17,470 The potato is really divine. 284 00:14:17,510 --> 00:14:20,150 I think he's done a great job with the asparagus. 285 00:14:20,190 --> 00:14:21,990 The salmon is seasoned well. 286 00:14:22,030 --> 00:14:26,910 The chilli jam, please can I have a bottle of it to take home? 287 00:14:26,950 --> 00:14:30,030 I love the flavours on this plate. 288 00:14:30,070 --> 00:14:33,870 Great dish. Brilliant flavours, amazing presentation. 289 00:14:33,910 --> 00:14:35,430 I think he smashed it.Mm. 290 00:14:38,390 --> 00:14:41,470 Mm-mm. It's really nicely cooked salmon. 291 00:14:41,510 --> 00:14:43,030 Asparagus cooked very, very well. 292 00:14:43,070 --> 00:14:45,350 Nice flavour combinations. I think you could probably do 293 00:14:45,390 --> 00:14:48,230 with a sauce. But I'm really impressed with what Jake's done. 294 00:14:48,270 --> 00:14:50,230 And that chilli jam is a revelation. 295 00:14:50,270 --> 00:14:52,470 Slightly sweet, slightly hot, slightly sharp. 296 00:14:52,510 --> 00:14:54,870 Mate, I'll tell you what. The boy can cook. 297 00:14:57,670 --> 00:14:59,910 Tamer, you've got six minutes. OK. 298 00:15:03,630 --> 00:15:07,390 Tamer's starter is grilled octopus in a lemon, parsley and olive oil 299 00:15:07,430 --> 00:15:09,830 drizzle with a parsnip puree. 300 00:15:09,870 --> 00:15:12,630 That was...A lot of P's in that. You did really well. 301 00:15:14,710 --> 00:15:16,750 I do like the idea of the puree. 302 00:15:16,790 --> 00:15:18,550 I think it's fantastic. 303 00:15:18,590 --> 00:15:20,630 OK, you've got three minutes, Tam. 304 00:15:20,670 --> 00:15:23,230 Smooth puree. Ey-ey. There you go. Look at that. 305 00:15:23,270 --> 00:15:25,910 Grilled octopus is quite adventurous to cook. 306 00:15:25,950 --> 00:15:28,110 Lovely! Because you've got to get it right. 307 00:15:28,150 --> 00:15:30,670 Otherwise it's just chewy, and urgh. 308 00:15:30,710 --> 00:15:32,310 {\an8}Do you know what? You're beginning to work like 309 00:15:32,350 --> 00:15:33,950 {\an8}a bit of a pro here, Tamer. 310 00:15:33,990 --> 00:15:36,670 {\an8}I'm doing my absolute best for you, my friend. 311 00:15:36,710 --> 00:15:38,030 I mean, fair play to him. 312 00:15:38,070 --> 00:15:42,550 Like, you've got to be pretty brave to come in and cook grilled octopus. 313 00:15:42,590 --> 00:15:43,670 Go, Tam. Go! Go, Tamer. 314 00:15:45,230 --> 00:15:47,830 Look at you! Unrecognisable. 315 00:15:47,870 --> 00:15:49,430 Go!Well done, you. Thank you. 316 00:15:49,470 --> 00:15:51,390 Good job. Well done, you. Thanks, guys. 317 00:15:53,350 --> 00:15:55,310 He's changing. 318 00:15:55,350 --> 00:15:58,230 Oh! Oh, here he is! 319 00:15:58,270 --> 00:16:00,310 Let me put these down first. 320 00:16:00,350 --> 00:16:03,110 Thank you.Oh, hello. There's a tentacle. One for you. 321 00:16:03,150 --> 00:16:05,550 Oh, yes. This is the octopus. Yeah. 322 00:16:05,590 --> 00:16:08,270 For your starter you've got a grilled octopus 323 00:16:08,310 --> 00:16:10,590 with a parsnip puree. 324 00:16:10,630 --> 00:16:14,710 And the dressing is parsley, lemon, 325 00:16:14,750 --> 00:16:17,310 olive oil and a little bit of Dijon mustard to give it 326 00:16:17,350 --> 00:16:19,550 a little kick for you. I hope you enjoy it. 327 00:16:19,590 --> 00:16:21,550 Thank you so much. Thank you, Tamer. Thank you. 328 00:16:28,510 --> 00:16:30,830 This is very well-presented. 329 00:16:30,870 --> 00:16:33,630 When I bit into this tentacle, 330 00:16:33,670 --> 00:16:35,870 I think it's been cooked extremely well. 331 00:16:35,910 --> 00:16:38,910 I love the texture of this parsnip. 332 00:16:38,950 --> 00:16:40,390 I just love the sweetness of it. 333 00:16:40,430 --> 00:16:42,390 Look, I would order octopus in a restaurant. 334 00:16:42,430 --> 00:16:44,870 I think the parsnip puree is really sweet, but not 335 00:16:44,910 --> 00:16:46,910 too overly done. I really like it. 336 00:16:46,950 --> 00:16:48,150 The puree is lovely. 337 00:16:48,190 --> 00:16:50,750 And that little dressing - really well-flavoured. 338 00:16:50,790 --> 00:16:54,350 I think he's put those different ingredients together lovely there. 339 00:16:56,350 --> 00:16:58,390 I was absolutely wrong about the parsnip. 340 00:16:58,430 --> 00:17:00,110 I actually find that delightful. 341 00:17:00,150 --> 00:17:03,710 The sharpness of that green, herby sauce actually blends quite nicely 342 00:17:03,750 --> 00:17:05,350 with the sweetness of the parsnip. 343 00:17:05,390 --> 00:17:07,150 And the octopus is well-cooked. 344 00:17:07,190 --> 00:17:09,390 That's really nice. It's really good. 345 00:17:09,430 --> 00:17:12,350 He needs that sauce to go with the sweet parsnip, 346 00:17:12,390 --> 00:17:13,350 but it works. 347 00:17:14,590 --> 00:17:15,670 Right. 348 00:17:15,710 --> 00:17:17,630 Tamer, main course. Yep. 349 00:17:17,670 --> 00:17:19,430 Your sauce is done? Yep. 350 00:17:19,470 --> 00:17:22,030 Your broth is done for your razor clams? Yep. 351 00:17:22,070 --> 00:17:25,270 So all you've got to do now is cook everything. Just got to cook it. 352 00:17:27,350 --> 00:17:29,070 Tamer's main, frutti di mare. 353 00:17:29,110 --> 00:17:31,590 Stew of clams, mussels, scallops, 354 00:17:31,630 --> 00:17:35,990 lobster and Alaskan king crab, and toasted sourdough. 355 00:17:36,030 --> 00:17:38,830 So we're going for a fish-fest with this one. Yeah. 356 00:17:38,870 --> 00:17:40,470 Two minutes, you should be going. 357 00:17:40,510 --> 00:17:41,470 OK. 358 00:17:43,910 --> 00:17:46,870 I absolutely love all the ingredients here. 359 00:17:46,910 --> 00:17:48,510 Can you imagine? 360 00:17:48,550 --> 00:17:50,830 Tamar, when was the last time you worked this hard? 361 00:17:50,870 --> 00:17:53,110 I think when I was a painter-decorator. 362 00:17:53,150 --> 00:17:55,830 I mean, five different types of shellfish. 363 00:17:55,870 --> 00:17:57,070 That's super-adventurous. 364 00:17:57,110 --> 00:17:58,310 He's got to cook them all right. 365 00:17:58,350 --> 00:18:00,550 And I'm assuming they all have to be done differently. 366 00:18:00,590 --> 00:18:01,830 This is brave. 367 00:18:01,870 --> 00:18:03,950 I hope he gets it right. 368 00:18:03,990 --> 00:18:07,790 Whoa, look at that. Mate, what a treat. 369 00:18:07,830 --> 00:18:10,630 Looks good. Smells good. Thank you, Chef. 370 00:18:10,670 --> 00:18:12,830 Let's hope it tastes good. 371 00:18:12,870 --> 00:18:15,390 I have a new-found respect for chefs. 372 00:18:15,430 --> 00:18:18,590 I will go to restaurants, I will never complain. 373 00:18:18,630 --> 00:18:22,190 I will say, "Chef, even if the food's crap, 374 00:18:22,230 --> 00:18:24,270 "thank you for your hard work." 375 00:18:26,230 --> 00:18:27,190 Fantastic. 376 00:18:28,390 --> 00:18:30,990 Come on! Never, ever cooked it before. Look at that. 377 00:18:31,030 --> 00:18:33,750 Come on. Go, Tamer! Come on. Out you go, Tamer! 378 00:18:33,790 --> 00:18:36,790 Let's go, let's go. Beautiful. Beautiful work. Look at that. 379 00:18:40,110 --> 00:18:41,270 Ooh! 380 00:18:41,310 --> 00:18:43,510 Oh, that looks fabulous. Wow. 381 00:18:43,550 --> 00:18:45,390 Ladies, what I've cooked for you 382 00:18:45,430 --> 00:18:50,030 for your main course is a frutti di mare stew, which means fruits 383 00:18:50,070 --> 00:18:55,950 of the sea. So it contains clams, mussels, lobster, scallops, 384 00:18:55,990 --> 00:18:57,830 and that's a razor clam. 385 00:18:57,870 --> 00:18:59,350 And just a little bit of magic. 386 00:18:59,390 --> 00:19:02,630 Now breathe. Breathe. And breathe. Oh, bless you! 387 00:19:02,670 --> 00:19:05,950 I hope you enjoy it. Thank you. Thank you so much. Thank you. 388 00:19:05,990 --> 00:19:08,030 Look how fancy it looks. Yes, it does. 389 00:19:11,470 --> 00:19:13,670 Whatever happens after this, and I'm going to be completely 390 00:19:13,710 --> 00:19:16,470 honest with you, I'm proud, overwhelmed and happy. 391 00:19:21,310 --> 00:19:23,990 This is a theatrical fish-fest. 392 00:19:24,030 --> 00:19:28,550 Ooh!Because every fish on the plate is doing something, 393 00:19:28,590 --> 00:19:31,190 and the broth has that kick, which just gives 394 00:19:31,230 --> 00:19:33,310 it something different. I really like it. 395 00:19:33,350 --> 00:19:36,030 Great mussels. I absolutely love a mussel. 396 00:19:36,070 --> 00:19:38,190 I adore this lobster. 397 00:19:38,230 --> 00:19:41,390 I think it's like a feast of fun, actually. 398 00:19:41,430 --> 00:19:43,790 I just think this is a really professional dish.Mm. 399 00:19:45,910 --> 00:19:50,430 A great big bowl of rich, lovely seafood with sweet tomato sauce, 400 00:19:50,470 --> 00:19:53,670 lashings of garlic. Absolutely fantastic. 401 00:19:53,710 --> 00:19:55,310 The razor clam is slightly under. 402 00:19:55,350 --> 00:20:00,270 He hasn't got it absolutely bang-on. But I would eat it all. 403 00:20:00,310 --> 00:20:01,510 Who doesn't like butter? 404 00:20:04,510 --> 00:20:09,310 So Jamie's main, fillet or "fih-lay" of beef 405 00:20:09,350 --> 00:20:14,950 with braised leeks, creamy mashed potato and a peppercorn sauce. 406 00:20:14,990 --> 00:20:16,230 Sex on a plate. 407 00:20:17,990 --> 00:20:19,670 You've got four minutes and you should be going. 408 00:20:19,710 --> 00:20:21,230 Got to carve the beef. I've got to carve the beef. 409 00:20:21,270 --> 00:20:24,870 Doing a bit of beef or a bit of steak right isn't easy. 410 00:20:24,910 --> 00:20:27,430 I remember when I did mine and I didn't leave it to rest 411 00:20:27,470 --> 00:20:29,590 for long enough and there was blood everywhere. 412 00:20:29,630 --> 00:20:31,670 Is that a usual technique? The cross over left hand, 413 00:20:31,710 --> 00:20:33,150 hold the other end? No. 414 00:20:36,350 --> 00:20:40,950 Creamy mashed potato has to be creamy and luscious and luxurious. 415 00:20:40,990 --> 00:20:42,590 Lovely. Great job. 416 00:20:42,630 --> 00:20:45,110 And a peppercorn sauce has to be just right. 417 00:20:45,150 --> 00:20:47,550 Just a bit peppery, but not over the top. 418 00:20:47,590 --> 00:20:49,910 Is that a load of butter in with them leeks? Yeah, braised. 419 00:20:49,950 --> 00:20:51,230 Yeah. Whoa, mate. 420 00:20:52,390 --> 00:20:53,910 They're done. Hurrah! 421 00:20:53,950 --> 00:20:55,710 Well done. Let's go. Let's take 'em. 422 00:20:55,750 --> 00:20:57,070 Right. Let's send 'em. 423 00:20:57,110 --> 00:20:59,870 Thank you. Thank you. Very good job. 424 00:20:59,910 --> 00:21:02,310 Careful of the door on your left so you don't smash the plate. 425 00:21:02,350 --> 00:21:03,790 JAMIE LAUGHS 426 00:21:05,790 --> 00:21:09,070 Hiya, ladies. Hello. Hi.How are we doing? Right. 427 00:21:11,390 --> 00:21:14,470 OK, ladies, your final main course of the day is fillet of beef 428 00:21:14,510 --> 00:21:17,710 with a peppercorn sauce, braised leek and mashed potatoes. 429 00:21:17,750 --> 00:21:20,270 Enjoy. Thank you so much. Thank you, Jamie. Excellent. 430 00:21:20,310 --> 00:21:22,390 Cheers. I'll be back with your pudding. 431 00:21:22,430 --> 00:21:23,390 Nice! 432 00:21:25,630 --> 00:21:27,110 OK, this is a bit of me. 433 00:21:32,950 --> 00:21:37,190 You would think, wouldn't you, that that would be really raw, 434 00:21:37,230 --> 00:21:38,710 because it's quite sort of bloody. 435 00:21:38,750 --> 00:21:43,910 But I have to say, you cut into this, and no. 436 00:21:43,950 --> 00:21:46,110 I'm really, really nicely surprised. 437 00:21:46,150 --> 00:21:49,470 I get really nervous when I'm served steak, cos I know how I like it. 438 00:21:49,510 --> 00:21:53,190 But I lucked out, cos I got a piece that was just right for me. 439 00:21:53,230 --> 00:21:55,670 Went well with the mash and the sauce, so I think 440 00:21:55,710 --> 00:21:57,790 he did a really good job. Tasty. 441 00:21:57,830 --> 00:22:00,550 I will say this, the sauce was a little bit thin. 442 00:22:00,590 --> 00:22:01,790 It was a little bit runny. 443 00:22:03,350 --> 00:22:05,110 He's got the flavour of the peppercorn sauce. 444 00:22:05,150 --> 00:22:06,910 It just needs to be reduced a little bit more. 445 00:22:06,950 --> 00:22:09,790 Very good creamy, buttery mashed potato. 446 00:22:09,830 --> 00:22:12,070 The biggest issue is, of course, the beef hasn't rested 447 00:22:12,110 --> 00:22:13,430 for long enough. 448 00:22:13,470 --> 00:22:15,510 When he's cut into it, all the juice has come out 449 00:22:15,550 --> 00:22:16,710 and it's gone dry. 450 00:22:20,230 --> 00:22:22,430 You've got 15 minutes on your next course. Yep. 451 00:22:22,470 --> 00:22:24,590 Your mousse is in the fridge. It's in the fridge. Yeah. 452 00:22:24,630 --> 00:22:27,310 So what have you got to do? I've just got to toast some walnuts. 453 00:22:27,350 --> 00:22:28,710 Whip up some cream. 454 00:22:28,750 --> 00:22:31,590 Onwards and upwards. Let's go, Jamie, let's go. 455 00:22:31,630 --> 00:22:33,270 We have one dessert for today. 456 00:22:33,310 --> 00:22:36,150 Jamie is making chocolate mousse with toasted walnuts, 457 00:22:36,190 --> 00:22:39,190 deep-fried chocolate bar, something I've always wanted to try... 458 00:22:39,230 --> 00:22:41,150 Oh. They're brilliant. ..with whipped cream. 459 00:22:41,190 --> 00:22:42,630 Now, this sounds delicious. 460 00:22:46,950 --> 00:22:48,630 Chocolate mousse, got to be smooth. 461 00:22:48,670 --> 00:22:50,830 Mate. Look at that. 462 00:22:50,870 --> 00:22:54,510 I quite like the idea of the toasted walnuts, because that will mix 463 00:22:54,550 --> 00:22:57,630 nicely with the mousse. Give it some texture.Yes. 464 00:22:57,670 --> 00:23:00,390 Have you ever had one of these loose aboot the hoose? 465 00:23:00,430 --> 00:23:03,550 I've had plenty of mousse loose aboot the hoose. 466 00:23:03,590 --> 00:23:06,670 Speaking as someone who sort of lives northeast, 467 00:23:06,710 --> 00:23:08,350 on the Scottish border, 468 00:23:08,390 --> 00:23:11,150 deep-fried chocolate bars - so good. 469 00:23:12,470 --> 00:23:15,750 They look like honeycomb. This is an absolute experiment, gents. 470 00:23:20,550 --> 00:23:22,470 Right, there we go. Done. 471 00:23:22,510 --> 00:23:24,390 Beautiful. That can go. 472 00:23:24,430 --> 00:23:27,030 Max and I will stroll and promenade with our mousses. 473 00:23:27,070 --> 00:23:29,190 Thank you very much. Thanks, Jamie. Good job. 474 00:23:29,230 --> 00:23:30,190 Cheers. 475 00:23:31,550 --> 00:23:34,470 Right, guys. Oh, hello, darling. Oh, hey, that looks nice. 476 00:23:34,510 --> 00:23:36,950 It's your pudding. Yay! 477 00:23:36,990 --> 00:23:38,630 We're very excited. 478 00:23:38,670 --> 00:23:40,430 Oh! Thank you so much. 479 00:23:40,470 --> 00:23:43,750 Your final course of the day is a chocolate mousse with some 480 00:23:43,790 --> 00:23:47,390 toasted walnuts, a deep-fried chocolate bar... Yay! 481 00:23:47,430 --> 00:23:50,990 ..and some whipped cream. So enjoy. Thank you. 482 00:23:51,030 --> 00:23:52,630 Thank you so much. Pleasure. Cheers. 483 00:23:54,070 --> 00:23:56,190 I want to eat this so much. 484 00:23:59,670 --> 00:24:01,710 I never thought I'd say I've cooked for Su Pollard. 485 00:24:01,750 --> 00:24:03,830 They seem very friendly, but, you know, they could be in there 486 00:24:03,870 --> 00:24:04,950 ripping me apart. 487 00:24:08,230 --> 00:24:13,150 It seems to me that that should be a little bit thicker. 488 00:24:13,190 --> 00:24:17,870 I tried a little bit of the battered chocolate bar, and it was gooey 489 00:24:17,910 --> 00:24:21,110 and chewy and sweet and all the things I wanted it to be. 490 00:24:21,150 --> 00:24:24,350 The cream was perfect. This, for me, was a really nice dessert. 491 00:24:24,390 --> 00:24:27,710 This is lovely, chocolaty. So many different elements. 492 00:24:27,750 --> 00:24:30,350 I love the touch of the deep-fried chocolate bar. 493 00:24:30,390 --> 00:24:32,390 But, you know, my one criticism could be it could have stayed 494 00:24:32,430 --> 00:24:33,950 in the fridge a tiny bit longer. 495 00:24:36,150 --> 00:24:38,190 It's not too sweet. Lovely chocolate flavour. 496 00:24:38,230 --> 00:24:40,350 I like the addition of the cream to it as well. 497 00:24:40,390 --> 00:24:42,710 Textures are all wrong. You can clearly see it's liquid in there. 498 00:24:42,750 --> 00:24:46,670 It hasn't set. I've never been a fan of that deep-fried chocolate bar. 499 00:24:46,710 --> 00:24:48,670 When you cook it, it just goes to goo. 500 00:24:53,830 --> 00:24:56,670 What is obvious with these three is the ambition. 501 00:24:56,710 --> 00:24:58,790 They are really, really pushing. 502 00:25:00,550 --> 00:25:03,590 We know what sort of competition Jake has had. 503 00:25:03,630 --> 00:25:07,230 We loved that chunky tomato soup with the bread. 504 00:25:07,270 --> 00:25:08,910 The dining room loved the flavours. 505 00:25:08,950 --> 00:25:11,430 They were just expecting a smoother soup. 506 00:25:11,470 --> 00:25:15,190 Jake's salmon dish with the crushed potatoes and the asparagus - great. 507 00:25:15,230 --> 00:25:17,870 The chilli jam everybody loved. 508 00:25:17,910 --> 00:25:19,150 We all enjoyed it. 509 00:25:20,510 --> 00:25:22,950 Jamie's two courses, both very, very classic. 510 00:25:22,990 --> 00:25:26,910 Lovely fillet of beef. Creamy, buttery mashed potato. 511 00:25:26,950 --> 00:25:28,910 Leeks buttery, too. 512 00:25:28,950 --> 00:25:31,150 But he hadn't let that fillet of beef rest enough, 513 00:25:31,190 --> 00:25:33,350 which meant the fillet was going slightly dry. 514 00:25:33,390 --> 00:25:36,310 And that sauce just was not reduced enough. 515 00:25:36,350 --> 00:25:39,950 The mousse, we all agreed, hadn't set enough. 516 00:25:39,990 --> 00:25:43,310 Flavours were good, but it wasn't set. 517 00:25:43,350 --> 00:25:45,590 Tamer really pushed in this round. 518 00:25:45,630 --> 00:25:48,310 I was dubious about the parsnip puree, but it worked 519 00:25:48,350 --> 00:25:49,870 with the dressing he made. 520 00:25:49,910 --> 00:25:52,150 Everybody rejoiced over that main course. 521 00:25:52,190 --> 00:25:55,750 John, it was just a glorious shellfish stew, wasn't it? 522 00:25:55,790 --> 00:25:58,270 I don't think he got the cookery absolutely right on every piece 523 00:25:58,310 --> 00:26:01,750 of fish, if I'm honest. But, mate, we all enjoyed it. 524 00:26:01,790 --> 00:26:05,190 We know that we got good dishes from all three, so this comes 525 00:26:05,230 --> 00:26:07,270 down to very, very fine margins. 526 00:26:09,670 --> 00:26:12,710 We've just got a taste of what it's going to be like if we get 527 00:26:12,750 --> 00:26:14,950 a little bit further and a little bit further, so hopefully 528 00:26:14,990 --> 00:26:15,990 I've done enough. 529 00:26:18,670 --> 00:26:20,910 Nobody wants to go home and I hope it's not me. 530 00:26:20,950 --> 00:26:23,110 If it is, I want one of those two to win. 531 00:26:24,790 --> 00:26:27,310 There's no point getting to a semi or a quarterfinal if you don't win 532 00:26:27,350 --> 00:26:29,070 it, so I'm happy to get through. 533 00:26:29,110 --> 00:26:31,790 I want to get through, and if I get through this round, I think 534 00:26:31,830 --> 00:26:32,790 I'm going to win it. 535 00:26:34,150 --> 00:26:36,030 You say that you can cook with one hand... 536 00:26:41,510 --> 00:26:45,030 And then spin around to your left. There we go. 537 00:26:45,070 --> 00:26:50,470 I would like to say thank you for an incredible MasterChef quarterfinal. 538 00:26:50,510 --> 00:26:51,870 Well done. 539 00:26:51,910 --> 00:26:54,430 Got the feedback from the ladies in the dining room. 540 00:26:54,470 --> 00:26:56,390 And we have made a decision. 541 00:26:56,430 --> 00:27:01,110 And I want to tell all three of you it came down to incredibly 542 00:27:01,150 --> 00:27:05,750 fine margins. The celebrity leaving us is... 543 00:27:10,110 --> 00:27:11,390 ..is Jamie. 544 00:27:11,430 --> 00:27:13,630 Well done, boys. Jake, congratulations. 545 00:27:13,670 --> 00:27:16,590 No! Jamie! You're all right. Come here, big man. 546 00:27:16,630 --> 00:27:19,430 No worries. Come here.Couldn't have lost to two nicer guys. 547 00:27:19,470 --> 00:27:22,630 Well done.Jamie, it's been an absolute privilege. 548 00:27:22,670 --> 00:27:24,630 No worries at all. Well done, guys. Thank you very much. 549 00:27:24,670 --> 00:27:27,110 Thanks for the competition. Had a really good time. 550 00:27:27,150 --> 00:27:28,830 Take care, Jamie. Well done, mate. 551 00:27:30,190 --> 00:27:31,150 What a man. 552 00:27:32,510 --> 00:27:34,710 It's a bit disappointing. Of course I'd have liked to stay on, 553 00:27:34,750 --> 00:27:36,590 but I am rooting for Jake and Tamer. 554 00:27:36,630 --> 00:27:39,950 They are absolutely lovely guys, so I wish them all the luck 555 00:27:39,990 --> 00:27:42,750 in the world. And sod the pair of you for beating me. 556 00:27:42,790 --> 00:27:45,990 Celebrity MasterChef semifinalists, congratulations. Yay! 557 00:27:46,030 --> 00:27:48,430 Come on, boyo. Come on, Jake. Well done. 558 00:27:50,630 --> 00:27:53,590 Ah! I don't know what's just happened. 559 00:27:53,630 --> 00:27:55,550 I honestly can't believe it. 560 00:27:55,590 --> 00:27:58,670 It's been pretty hard. I only imagine it's going to get harder. 561 00:27:58,710 --> 00:27:59,990 But I'm ready. Let's do it. 562 00:28:01,790 --> 00:28:05,590 So excited and grateful and so happy to be here, to be honest. 563 00:28:05,630 --> 00:28:09,070 Semifinalist in MasterChef. I mean, you're kidding me. 564 00:28:09,110 --> 00:28:11,510 Couldn't get better than that, could it? 565 00:28:11,550 --> 00:28:14,350 You deserve it. Brothers are going through. We're going through. 566 00:28:14,390 --> 00:28:16,750 I mean, we've got to do it for J now. 567 00:28:16,790 --> 00:28:18,230 We've got to do it for J. I'm going to miss him. 568 00:28:18,270 --> 00:28:21,430 And the hard work starts now, I think. Yeah, man. Yeah. 569 00:28:21,470 --> 00:28:25,390 Next time, the last five celebrities... 570 00:28:25,430 --> 00:28:26,790 Come on. You can do this. 571 00:28:26,830 --> 00:28:28,270 ..take on the challenge... 572 00:28:28,310 --> 00:28:30,230 I've never done this in my life. 573 00:28:30,270 --> 00:28:31,710 You need to dance. 574 00:28:31,750 --> 00:28:34,870 ..to become Celebrity MasterChef champion. 575 00:28:36,070 --> 00:28:38,950 Oh! That's not OK. 576 00:28:38,990 --> 00:28:40,190 Oh! Ah!