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It's the ultimate culinary showdown.
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00:00:05,150 --> 00:00:06,590
Come on!
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00:00:06,630 --> 00:00:08,110
20 up-for-it celebrities...
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Hello!
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..with their eye on one prize...
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This is what we call it! Yeah!
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..the Celebrity MasterChef title.
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Each week, five new celebs face off
against each other...
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You need to dance.
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Oh, it's burnt. Cor.
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..in a quest for culinary stardom.
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00:00:30,710 --> 00:00:32,750
It's been emotional.
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Nobody won MasterChef by playing
it safe.
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They have shone in their careers.
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Can they shine in the kitchen?
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One of them is going to take
the title.
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Let the fireworks begin.
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It's the last week of Celebrity
MasterChef heats,
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and the final five celebs about
to put their cookery skills
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00:01:03,790 --> 00:01:05,990
to the test are...
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..Strictly Come Dancing
professional...
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If I hear "Vito" and "MasterChef"
in the same sentence,
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I still cannot believe.
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I am so ready to do this.
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Ah!
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I'm so happy!
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Late night radio DJ...
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Done a bit of cooking -
everything's gone wrong.
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So, you know what they say,
never have a good rehearsal.
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Singer and Sugababe...
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I love going onstage,
singing in front of thousands,
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but this is very intimidating
right now.
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Traitors breakout star...
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I asked my husband how he would
consider me as a cook,
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and he said it would be a bonus
if the food landed on the plate.
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00:01:51,070 --> 00:01:55,790
And master make-up artist
and TV judge...
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So, you're going to see me running
around with a sweat on.
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I'll have a powdered centre,
obviously.
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00:02:02,230 --> 00:02:04,790
But other than that, Sweaty Betty.
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They could well be great singers,
great dancers.
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They may even know a couple of
mind tricks,
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but can they cook?
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An exciting week to come, I feel.
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I hope you don't mind me saying that
you five look a little bit nervous.
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00:02:28,310 --> 00:02:31,150
Welcome to Celebrity MasterChef.
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You are our last batch of five
celebrities
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in this year's competition.
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I do have to warn you,
we have had some real quality
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00:02:38,910 --> 00:02:40,990
go through here. OK?
50
00:02:41,030 --> 00:02:43,950
Well, that's pressure. I know.
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00:02:43,990 --> 00:02:47,950
This, your first challenge,
we call Under The Cloche.
52
00:02:47,990 --> 00:02:50,430
There are five cloches here.
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00:02:50,470 --> 00:02:53,630
Under each, there is a different
ingredient.
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We're going to ask you to cook for
us a dish with that ingredient.
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It must be the centrepiece
of your dish.
56
00:03:02,310 --> 00:03:05,230
Dom, would you come up, please,
and choose a cloche?
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00:03:06,830 --> 00:03:10,310
Cooking for myself and cooking
for friends is one thing.
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00:03:10,350 --> 00:03:12,350
Cooking for John and Gregg...
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00:03:12,390 --> 00:03:14,270
Oh, I'm a little bit sick.
60
00:03:14,310 --> 00:03:16,430
Do you have lucky numbers, Dominic?
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00:03:16,470 --> 00:03:18,150
Yeah, six.
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JOHN LAUGHS
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I'm just hoping that,
one judge to another,
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they're going to be a little
bit kind.
65
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Lucky lefty.
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00:03:30,670 --> 00:03:32,790
What the hell is that?
67
00:03:34,310 --> 00:03:36,150
Is that from Doctor Who?
68
00:03:36,190 --> 00:03:38,070
It's called a celeriac.
69
00:03:38,110 --> 00:03:39,590
Ah.
70
00:03:39,630 --> 00:03:41,390
Have you eaten a celeriac before?
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00:03:41,430 --> 00:03:42,950
Probably.
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00:03:42,990 --> 00:03:45,590
Dominic, thank you very much indeed.
Great. Thanks.
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Oh, my God...
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00:03:49,230 --> 00:03:51,350
Diane, would you please come
and choose?
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00:03:52,790 --> 00:03:54,430
I've never been judged on my food.
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00:03:54,470 --> 00:03:55,630
Well, I was, actually, once.
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Cos once I made a pavlova
which only rose half a centimetre.
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My guests took it out into my garden
and played Frisbee with it.
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OK.
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Do you know what it is?
It's a...
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00:04:10,350 --> 00:04:12,630
Well, it's a small chicken of some
description, anyway.
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00:04:12,670 --> 00:04:14,150
Beauty! There you go.
83
00:04:14,190 --> 00:04:15,870
It's called a poussin. Yeah.
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That would have been my next guess.
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00:04:17,790 --> 00:04:19,270
Thanks, Diane.
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00:04:22,470 --> 00:04:24,750
Mutya, it's your turn.
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Oh, lucky me.
88
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I like to think I can pretty much
pick up anything
89
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and be able to cook it.
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00:04:31,670 --> 00:04:33,190
But that's what we all say.
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00:04:33,230 --> 00:04:35,350
I'm going to go in the middle,
I think. OK.
92
00:04:35,390 --> 00:04:37,230
There's a lot of pressure going on
right now.
93
00:04:37,270 --> 00:04:39,590
I feel very...discombobulated.
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00:04:41,590 --> 00:04:42,710
Oh...
95
00:04:42,750 --> 00:04:44,870
Is that sca...? Scallops?
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00:04:44,910 --> 00:04:46,430
Hey. Oh, amazing.
97
00:04:46,470 --> 00:04:47,790
Well done, you. OK.
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00:04:47,830 --> 00:04:49,990
I've not really cooked it properly,
but...
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00:04:50,030 --> 00:04:51,830
But if you're eating them,
that's fine. Yeah.
100
00:04:51,870 --> 00:04:53,350
That's not a problem.
101
00:04:53,390 --> 00:04:55,470
The problem is, they're in
their shell. Yes, I see that.
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00:04:55,510 --> 00:04:57,030
Which means you've got to get
them out. OK.
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Let's see how we go.
I'll figure it out.
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00:04:58,590 --> 00:05:00,670
OK. Good, you've got a smile
on your face. I like this.
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Yeah, I'm happy with this one.
106
00:05:02,070 --> 00:05:03,750
Beautiful. Thank you.
107
00:05:04,830 --> 00:05:07,150
Hey, we've got one happy
customer, right?
108
00:05:09,710 --> 00:05:11,590
OJ, it's your turn.
109
00:05:13,390 --> 00:05:16,470
You see, I'm a lifelong vegetarian,
a proper '80s vegetarian.
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00:05:16,510 --> 00:05:21,110
{\an8}So, if I have to cook meat, I think
they'll think I have no skills.
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00:05:21,150 --> 00:05:22,550
{\an8}If I cook them vegetarian stuff,
112
00:05:22,590 --> 00:05:25,070
{\an8}they'll just think I've got
very few skills.
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Are you used to daylight, OJ?
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Nope.
115
00:05:28,110 --> 00:05:30,470
You're usually up at, like, midnight
to 3:00 in the morning or something?
116
00:05:30,510 --> 00:05:32,190
Sleep is for losers.
Is it?
117
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I wish I was a loser.
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THEY LAUGH
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I'm going to go...this way.
120
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It's a pineapple.
121
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Yeah! You know what it is!
122
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Beautiful.
123
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OK. I'm not ecstatic,
but I'm not upset.
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Great. I'll save the tears
for later.
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Wonderful.
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00:05:51,670 --> 00:05:53,790
OK, Vito, up you come.
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00:05:53,830 --> 00:05:56,030
My turn. Hello.
128
00:05:56,070 --> 00:06:00,230
My plan is to always bring first
my Italian roots.
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00:06:00,270 --> 00:06:03,910
Yeah, I really feel that this
is here, yeah.
130
00:06:03,950 --> 00:06:07,910
If the ingredient is something that
I never seen before,
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00:06:07,950 --> 00:06:10,910
{\an8}I will ask the energy of my
grandparents to stay with me.
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00:06:10,950 --> 00:06:14,150
{\an8}Like, I will have my grandmother
here, my grandad here.
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00:06:15,470 --> 00:06:17,270
It's not a sausage roll?
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00:06:22,110 --> 00:06:23,670
It's cheese. Si.
135
00:06:23,710 --> 00:06:25,150
Ah, it's cheese.
136
00:06:26,470 --> 00:06:28,510
Do you know what animal it might
come from?
137
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Goat.
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Clever.
139
00:06:33,750 --> 00:06:35,070
Yeah. Thanks very much.
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00:06:35,110 --> 00:06:36,390
Thank you so much.
141
00:06:39,110 --> 00:06:41,630
She looks like a sausage roll,
but it's cheese.
142
00:06:42,870 --> 00:06:44,270
Righty-oh.
143
00:06:44,310 --> 00:06:45,750
You all have one hour.
144
00:06:45,790 --> 00:06:50,870
Alongside that ingredient,
you can also use whatever you like
145
00:06:50,910 --> 00:06:52,990
from this larder behind us.
146
00:06:53,030 --> 00:06:55,150
Make us something truly delicious.
147
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Let's cook.
148
00:06:58,670 --> 00:07:00,470
Oh. Hey.
149
00:07:04,790 --> 00:07:07,310
Fear. Trepidation.
150
00:07:08,430 --> 00:07:09,830
I'll be fine.
151
00:07:09,870 --> 00:07:10,990
Ooh.
152
00:07:11,030 --> 00:07:14,830
Just, yeah, keep it simple,
but flavoured, I think.
153
00:07:16,030 --> 00:07:18,190
I feel a bit nervous.
154
00:07:18,230 --> 00:07:20,270
I have this anxiety, you know?
155
00:07:20,310 --> 00:07:22,030
I'm just fondling produce now.
156
00:07:22,070 --> 00:07:24,270
I'm going to take some potatoes,
as well.
157
00:07:24,310 --> 00:07:27,310
Now I feel like I'm just filling
my pockets full of potatoes.
158
00:07:28,710 --> 00:07:30,630
Where I take the flour?
159
00:07:31,750 --> 00:07:33,190
Where?
160
00:07:33,230 --> 00:07:34,910
Ah.
161
00:07:34,950 --> 00:07:37,190
Come on, you can do this.
It's peeling.
162
00:07:37,230 --> 00:07:39,190
It's peeling, that's all it is.
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00:07:39,230 --> 00:07:42,950
Make-up artist Dominic Skinner is
best known as a judge
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on hit TV talent show, Glow Up.
165
00:07:45,710 --> 00:07:48,230
What if I only peel it in the hour?
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00:07:49,710 --> 00:07:53,070
He has 20 years' experience
working with some of the world's
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00:07:53,110 --> 00:07:56,870
most iconic fashion designers
and beauty brands.
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00:07:56,910 --> 00:08:00,670
I am very much about opening
the fridge, staring at it,
169
00:08:00,710 --> 00:08:03,190
and then just creating something.
170
00:08:03,230 --> 00:08:07,110
It's a bit like my make-up case -
a bit of this, bit of that.
171
00:08:07,150 --> 00:08:10,510
What's the point of a recipe, other
than making you stay in a lane?
172
00:08:10,550 --> 00:08:12,390
The world is a big enough place.
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00:08:12,430 --> 00:08:14,470
Adventure. Go on, go out.
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See what's around.
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00:08:16,630 --> 00:08:18,830
Dominic, you are an absolute
magician... Thank you.
176
00:08:18,870 --> 00:08:21,190
..when it comes to make-up
and makeovers.
177
00:08:21,230 --> 00:08:22,630
Yes. All right?
178
00:08:22,670 --> 00:08:25,110
Does that mean that the appearance
of your food
179
00:08:25,150 --> 00:08:26,590
is very important to you?
180
00:08:26,630 --> 00:08:28,630
The idea is, yes.
181
00:08:28,670 --> 00:08:31,870
But I think with this case,
I just want to get to the end
182
00:08:31,910 --> 00:08:33,950
and have something you can eat.
183
00:08:33,990 --> 00:08:36,590
Right, OK.
So, what are you going to make?
184
00:08:36,630 --> 00:08:38,950
I'm going to make a rosti.
Nice idea.
185
00:08:38,990 --> 00:08:43,030
Because it's something I used to eat
quite a lot, like, as a teenager.
186
00:08:43,070 --> 00:08:44,790
What are you serving with it?
187
00:08:44,830 --> 00:08:47,150
I would normally have it as
a breakfast thing. OK.
188
00:08:47,190 --> 00:08:49,430
So, I'm going to have some bacon,
some egg.
189
00:08:49,470 --> 00:08:51,470
Like, come on, we can do...
I can do this.
190
00:08:51,510 --> 00:08:52,910
Of course you can. Yes.
191
00:08:52,950 --> 00:08:55,550
I think people with bald heads
and glasses naturally fit
192
00:08:55,590 --> 00:08:57,430
into this kitchen.
Well, you know what?
193
00:08:57,470 --> 00:09:00,310
We're similar,
we have very similar looks.
194
00:09:00,350 --> 00:09:02,310
We get mistaken...
Do you get mistaken for me?
195
00:09:02,350 --> 00:09:04,510
I've often got people coming up
asking me to do their make-up.
196
00:09:04,550 --> 00:09:05,750
Oh, see, that's the thing.
197
00:09:05,790 --> 00:09:07,870
Everyone's asking me to cook
things, and I just...
198
00:09:07,910 --> 00:09:09,190
I'm like, no.
199
00:09:11,550 --> 00:09:13,470
Dom got the celeriac.
200
00:09:13,510 --> 00:09:16,230
He is making us a breakfast,
which is a great idea.
201
00:09:16,270 --> 00:09:19,430
Celeriac, he's grated, and then he's
going to mix it with a little bit
202
00:09:19,470 --> 00:09:21,190
of potato and turn it into a rosti.
203
00:09:21,230 --> 00:09:23,950
A rosti is a vegetable cake.
204
00:09:23,990 --> 00:09:26,470
You just got to let it do its thing.
205
00:09:26,510 --> 00:09:28,910
You can't rush a rosti.
206
00:09:28,950 --> 00:09:31,350
And you can't say that when
you've had a few drinks.
207
00:09:31,390 --> 00:09:34,110
He needs to make sure those rosti
are cooked all the way through,
208
00:09:34,150 --> 00:09:37,150
otherwise the celeriac and
the potato will be starchy
209
00:09:37,190 --> 00:09:39,070
and taste raw.
210
00:09:39,110 --> 00:09:41,750
I feel like I need to be
looking busy.
211
00:09:41,790 --> 00:09:45,030
He's never used a celeriac before,
and he's going for it.
212
00:09:45,070 --> 00:09:47,190
Do we at least get to keep
the aprons?
213
00:09:47,230 --> 00:09:48,710
Yeah, I hope so.
214
00:09:48,750 --> 00:09:51,270
Cos otherwise I've come here
for nothing.
215
00:09:51,310 --> 00:09:53,110
THEY LAUGH
216
00:09:54,590 --> 00:09:59,750
Retired school teacher Diane Carson
shot to fame in the 2024 series
217
00:09:59,790 --> 00:10:03,910
of The Traitors, appearing alongside
her son, Ross.
218
00:10:03,950 --> 00:10:07,910
Over seven million viewers watched
as she met her demise,
219
00:10:07,950 --> 00:10:11,830
sipping pink prosecco from
a poisoned chalice.
220
00:10:11,870 --> 00:10:13,430
The thing is, of course,
don't forget,
221
00:10:13,470 --> 00:10:15,030
that I have something to prove.
222
00:10:15,070 --> 00:10:17,030
Because during my time in
The Traitors,
223
00:10:17,070 --> 00:10:20,510
my son told the world my Sunday
roasts were awful.
224
00:10:20,550 --> 00:10:22,950
And my Sunday roasts aren't awful.
225
00:10:22,990 --> 00:10:26,190
They're not amazing -
but they're not awful.
226
00:10:26,230 --> 00:10:29,590
So, I sort of want to vindicate
myself in some way!
227
00:10:32,230 --> 00:10:34,790
Diane, look, we loved you on
The Traitors. All right?
228
00:10:34,830 --> 00:10:37,030
So, you can work things out
really quickly.
229
00:10:37,070 --> 00:10:38,510
Mm...
230
00:10:38,550 --> 00:10:40,070
And successfully.
It depends.
231
00:10:40,110 --> 00:10:43,190
Can you apply that same sort of
logic to MasterChef and the cookery?
232
00:10:43,230 --> 00:10:44,990
I'm hoping to, yeah.
233
00:10:45,030 --> 00:10:47,390
Do you have a style with
your cookery?
234
00:10:47,430 --> 00:10:48,870
Chaotic.
235
00:10:48,910 --> 00:10:51,190
You're in the right place.
Yeah.
236
00:10:51,230 --> 00:10:53,950
You got the poussin. Mm-hm.
What are you going to do with it?
237
00:10:53,990 --> 00:10:56,670
It's going to be stuffed
and roasted with chips.
238
00:10:56,710 --> 00:10:58,390
So, chicken and chips.
239
00:10:58,430 --> 00:11:00,630
And I'm going to do a nice crispy
chilli kale.
240
00:11:00,670 --> 00:11:02,510
Are you making a gravy of any sort?
241
00:11:02,550 --> 00:11:04,350
I do hope so, yeah. Chicken jus.
242
00:11:04,390 --> 00:11:06,030
What have you stuffed
the poussin with?
243
00:11:06,070 --> 00:11:07,710
Just a shallot!
244
00:11:07,750 --> 00:11:09,750
But it's still stuffed, you know?
245
00:11:12,870 --> 00:11:14,710
Diane got the poussin.
246
00:11:14,750 --> 00:11:16,910
She's roasting the chicken whole.
247
00:11:16,950 --> 00:11:19,110
Diane's got to make sure that the
chicken is seasoned really,
248
00:11:19,150 --> 00:11:22,910
really well. Hopefully the skin on
the outside will be nice and crispy.
249
00:11:22,950 --> 00:11:25,790
But it's going to be actually
cutting it and presenting it -
250
00:11:25,830 --> 00:11:27,510
how will she do that?
251
00:11:27,550 --> 00:11:30,550
Whenever she does,
it needs to look pretty.
252
00:11:33,990 --> 00:11:35,950
Come on, Vito. You're Italian.
253
00:11:35,990 --> 00:11:38,110
You should know how to make pasta.
Come on.
254
00:11:38,150 --> 00:11:41,950
Born in southern Italy, professional
dancer Vito Coppola
255
00:11:41,990 --> 00:11:45,470
joined the Strictly line-up in 2022.
256
00:11:45,510 --> 00:11:47,910
Just a year later,
he won the competition
257
00:11:47,950 --> 00:11:50,790
with Coronation Street star
Ellie Leach.
258
00:11:52,270 --> 00:11:55,230
Because I'm a dancer, I don't dance
on my own, I dance with a partner.
259
00:11:55,270 --> 00:11:57,830
So, the kitchen will be
my dance partner.
260
00:11:57,870 --> 00:12:01,230
Come on, why...? Why you are
sticking on my finger now?
261
00:12:01,270 --> 00:12:02,990
I will spin, probably, you know...
262
00:12:03,030 --> 00:12:06,190
Will be flour, like, flying around
and salt everywhere.
263
00:12:06,230 --> 00:12:10,030
I just have to connect with
the ingredient I will have.
264
00:12:10,070 --> 00:12:12,190
I have no idea how to do this.
265
00:12:13,630 --> 00:12:15,350
Vito got goat's cheese.
266
00:12:15,390 --> 00:12:17,150
He's going to make a bowl of pasta.
267
00:12:17,190 --> 00:12:19,710
In a pan, he has got a little bit
of the goat cheese,
268
00:12:19,750 --> 00:12:21,670
which is in some flavoured oil,
269
00:12:21,710 --> 00:12:24,110
and that will come together like
a creamy sauce.
270
00:12:24,150 --> 00:12:26,430
Then he's going to put more goat's
cheese through the pasta
271
00:12:26,470 --> 00:12:27,910
right at the last minute.
272
00:12:27,950 --> 00:12:30,950
And maybe he's going to sprinkle
pistachio nuts across the top.
273
00:12:30,990 --> 00:12:32,950
Is there a shape you call this?
274
00:12:32,990 --> 00:12:34,430
The shape? Yeah.
275
00:12:34,470 --> 00:12:37,110
The shape of pasta... Yeah.
..is a pasta rettangolare.
276
00:12:37,150 --> 00:12:39,950
I've never heard of rettangolare,
but I'll give it a go.
277
00:12:39,990 --> 00:12:43,270
Garlic, goat's cheese, olive oil
and pasta together?
278
00:12:43,310 --> 00:12:44,870
It could be fantastic.
279
00:12:44,910 --> 00:12:46,950
He's got to make sure there's plenty
of goat's cheese in there,
280
00:12:46,990 --> 00:12:50,030
cos goat's cheese needs to be
the star, not the pasta.
281
00:12:51,430 --> 00:12:54,230
Vito, should I be surprised that
a southern Italian
282
00:12:54,270 --> 00:12:55,750
is making pasta or not?
283
00:12:55,790 --> 00:12:58,710
No, I mean, I spent all my
childhood with my grandma,
284
00:12:58,750 --> 00:13:02,110
my nonna, my mum, you know,
and I want to make them proud.
285
00:13:02,150 --> 00:13:04,590
For us, food is a big thing,
it's very important.
286
00:13:04,630 --> 00:13:06,670
You cook and you talk like you
dance, lots of expression.
287
00:13:06,710 --> 00:13:08,510
Yeah, I do, actually.
Lots of passion.
288
00:13:08,550 --> 00:13:10,190
Very expressive, yeah!
289
00:13:10,230 --> 00:13:12,750
And that's why, you know,
I have to try to be very focused.
290
00:13:12,790 --> 00:13:16,070
The main thing is, always try to
channel everything, you know,
291
00:13:16,110 --> 00:13:18,190
in the thing you do,
otherwise it's too away.
292
00:13:18,230 --> 00:13:19,590
You know, up and down, diagonal.
293
00:13:19,630 --> 00:13:21,070
I'm exhausted.
294
00:13:21,110 --> 00:13:22,550
I know!
295
00:13:22,590 --> 00:13:25,670
You move around more in five minutes
than I do all day. I know!
296
00:13:29,470 --> 00:13:30,950
Guys, you're halfway.
297
00:13:32,750 --> 00:13:33,990
OK.
298
00:13:35,270 --> 00:13:37,790
Try not to rip them...
299
00:13:37,830 --> 00:13:41,670
Singer-songwriter Mutya Buena is
best known as a founding member
300
00:13:41,710 --> 00:13:44,390
of pop supergroup, the Sugababes.
301
00:13:44,430 --> 00:13:46,790
I've never done this in my life.
302
00:13:46,830 --> 00:13:50,390
After three multi-platinum selling
albums, she left to pursue
303
00:13:50,430 --> 00:13:55,830
a successful solo career,
before the band reformed in 2022.
304
00:13:55,870 --> 00:13:57,590
I'm not a chef, you know,
305
00:13:57,630 --> 00:14:01,030
but I do know how to mix
good flavours together.
306
00:14:01,070 --> 00:14:03,590
And I also don't measure.
307
00:14:03,630 --> 00:14:05,510
So, I literally throw.
308
00:14:05,550 --> 00:14:07,590
I throw in and pray for the best.
309
00:14:07,630 --> 00:14:09,830
So, this is kind of what
I'm going to be doing today.
310
00:14:11,030 --> 00:14:12,430
Mutya's got the scallops.
311
00:14:12,470 --> 00:14:14,870
She's never cleaned a scallop before
in her life, but she's done
312
00:14:14,910 --> 00:14:16,230
very nicely with that.
313
00:14:16,270 --> 00:14:17,590
Oh!
314
00:14:17,630 --> 00:14:18,870
Close.
315
00:14:18,910 --> 00:14:21,910
The scallop needs to have a nice
little colour on the outside of it,
316
00:14:21,950 --> 00:14:24,830
and then it should be soft on
the inside and slightly bouncy.
317
00:14:24,870 --> 00:14:28,070
Then she's making a dressing
separately in a pan.
318
00:14:28,110 --> 00:14:31,670
Ginger, chilli, spring onions
and soy sauce.
319
00:14:31,710 --> 00:14:35,070
Mutya's cooked some rice.
Free flowing rice, please, Mutya.
320
00:14:35,110 --> 00:14:36,710
Hopefully seasoned quite well,
321
00:14:36,750 --> 00:14:39,510
and not in any way hard or soggy
or stuck together.
322
00:14:41,270 --> 00:14:43,470
Do you have a style of cookery,
would you say?
323
00:14:43,510 --> 00:14:45,310
Well, I grew up on Filipino foods.
324
00:14:45,350 --> 00:14:47,150
My dad's Filipino.
325
00:14:47,190 --> 00:14:51,230
So, I pretty much eat meat
and rice every day.
326
00:14:51,270 --> 00:14:55,630
But I've not done scallops before,
unless it was out of a packet.
327
00:14:55,670 --> 00:14:57,190
Have you eaten scallops?
328
00:14:57,230 --> 00:14:59,710
I have, in a nice restaurant.
329
00:14:59,750 --> 00:15:02,950
I like spice, so I thought
I'd just try a bit of butter
330
00:15:02,990 --> 00:15:04,550
with a bit more spice.
331
00:15:04,590 --> 00:15:06,070
But my nerves are taking over.
332
00:15:06,110 --> 00:15:09,110
So, you've performed in front of
tens of thousands of people. I have.
333
00:15:09,150 --> 00:15:11,350
And you're nervous of cooking
a scallop for me and John?
334
00:15:11,390 --> 00:15:12,710
Yes.
335
00:15:12,750 --> 00:15:14,990
This sounds great.
Thank you.
336
00:15:19,910 --> 00:15:22,350
You know what they say -
less haste, more speed.
337
00:15:22,390 --> 00:15:24,550
Well, I'm more speed...
338
00:15:24,590 --> 00:15:26,710
..lots of anxiety.
339
00:15:26,750 --> 00:15:31,590
44-year-old OJ Borg has hosted
BBC Radio 2's midnight
340
00:15:31,630 --> 00:15:34,590
to 3am slot since 2018.
341
00:15:34,630 --> 00:15:39,430
By day, he lives in Manchester,
and cooks regularly for his family.
342
00:15:41,510 --> 00:15:44,950
Am I competitive? Yes, but in
a really wholesome way.
343
00:15:44,990 --> 00:15:46,830
Like, I love a competition.
344
00:15:46,870 --> 00:15:49,350
I love competing,
I love trying to win.
345
00:15:49,390 --> 00:15:51,150
And I never lose.
346
00:15:51,190 --> 00:15:53,910
I just sometimes haven't finished
winning when the time runs out.
347
00:15:55,910 --> 00:15:59,110
OJ, I used to work through the
night. Yeah. You work funny hours.
348
00:15:59,150 --> 00:16:01,150
Does that mess up your meal
patterns?
349
00:16:01,190 --> 00:16:04,790
Mate, I have about 4,000 meals a
day, at all weird times.
350
00:16:04,830 --> 00:16:06,550
Like, I don't eat at the same time
as anyone else.
351
00:16:06,590 --> 00:16:08,870
I try not to eat during my show,
cos that is a short cut
352
00:16:08,910 --> 00:16:11,110
to falling asleep during
a long record.
353
00:16:11,150 --> 00:16:13,550
Put Meat Loaf on - my producer
will be kicking me awake.
354
00:16:13,590 --> 00:16:15,670
OK, now, you got the pineapple.
Yes.
355
00:16:15,710 --> 00:16:16,830
Which I don't think is easy.
356
00:16:16,870 --> 00:16:18,230
No.
357
00:16:18,270 --> 00:16:21,030
But had I got the poussin, I don't
know what I'd have done with that,
358
00:16:21,070 --> 00:16:23,350
cos I'm a vegetarian,
never cooked meat.
359
00:16:23,390 --> 00:16:26,750
I am going to attempt to blacken it,
which is a good way of saying,
360
00:16:26,790 --> 00:16:28,790
if I burn it, I've meant to do it.
361
00:16:28,830 --> 00:16:31,350
I'm going to turn that into
a salsa with mushrooms,
362
00:16:31,390 --> 00:16:33,270
and then put it into a tortilla.
363
00:16:33,310 --> 00:16:35,950
Potatoes on the side with some
paprika on it.
364
00:16:35,990 --> 00:16:37,390
Do you make tortillas at home?
365
00:16:37,430 --> 00:16:38,710
Never done it. OK.
366
00:16:38,750 --> 00:16:40,630
This is pretty ambitious, OJ.
367
00:16:40,670 --> 00:16:42,230
Listen, I like ambition.
368
00:16:42,270 --> 00:16:44,790
I like to go big,
and then normally go home.
369
00:16:47,150 --> 00:16:50,230
OJ got the pineapple, and I would
have thought he would go sweet,
370
00:16:50,270 --> 00:16:52,550
but he's not, he's going savoury.
371
00:16:52,590 --> 00:16:54,790
He's going to make us tortillas.
372
00:16:54,830 --> 00:16:56,510
He's going to have to make sure
they get really thin.
373
00:16:56,550 --> 00:16:59,190
But he's going to put them in a pan,
get some colour on the outside.
374
00:16:59,230 --> 00:17:00,830
That is...
375
00:17:00,870 --> 00:17:03,110
LAUGHING:Look at this.
376
00:17:03,150 --> 00:17:05,910
With the pineapple, he's going to
make a charred pineapple salsa.
377
00:17:05,950 --> 00:17:07,950
Well, that's great.
378
00:17:07,990 --> 00:17:10,870
Charred pineapple, chillies,
tomatoes, coriander.
379
00:17:10,910 --> 00:17:13,110
As long as there's a nice amount
of spice in there,
380
00:17:13,150 --> 00:17:14,710
I'll be really excited about it.
381
00:17:14,750 --> 00:17:16,990
The mushrooms, he's doused
in soy sauce.
382
00:17:17,030 --> 00:17:19,070
I hope they don't become too salty.
383
00:17:19,110 --> 00:17:21,310
Let's see if it works.
384
00:17:21,350 --> 00:17:24,830
That feels better. That feels
better.
385
00:17:24,870 --> 00:17:26,990
Guys, I'm sorry.
386
00:17:27,030 --> 00:17:29,150
You have eight minutes left.
387
00:17:32,390 --> 00:17:35,390
Right, I suppose I should really
start cutting that now, shouldn't I?
388
00:17:35,430 --> 00:17:38,630
I'm looking at everyone running
around, and I'm just sitting here
389
00:17:38,670 --> 00:17:41,830
waiting for two very small frying
pans to cook.
390
00:17:41,870 --> 00:17:44,790
So, I'm panicking that I'm not
doing enough.
391
00:17:44,830 --> 00:17:47,030
I didn't expect this.
392
00:17:47,070 --> 00:17:49,470
They're becoming huge...!
393
00:17:49,510 --> 00:17:51,390
They look like towels.
394
00:17:52,910 --> 00:17:54,870
Right, I'm going rogue.
395
00:17:54,910 --> 00:17:59,910
I'm going to make a mustard
creme fraiche sauce.
396
00:18:01,950 --> 00:18:05,510
Do you know what, I'd like to point
out I never carve meat.
397
00:18:05,550 --> 00:18:07,190
My husband does it.
398
00:18:07,230 --> 00:18:08,910
As you can see.
399
00:18:08,950 --> 00:18:10,350
Presentation, OJ...
400
00:18:12,270 --> 00:18:14,070
I smell burning.
401
00:18:14,110 --> 00:18:16,390
90 seconds.
That's a minute and a half.
402
00:18:16,430 --> 00:18:18,590
Let's finish up now, please.
403
00:18:21,230 --> 00:18:23,150
Actually, that's not too bad.
404
00:18:25,750 --> 00:18:28,830
God, I cannot believe I'm even here
doing this.
405
00:18:30,070 --> 00:18:32,270
Oh! This is very cute.
406
00:18:34,310 --> 00:18:36,790
That's it, your time is up. Stop!
407
00:18:36,830 --> 00:18:38,270
Well done.
408
00:18:38,310 --> 00:18:39,270
HE EXHALES
409
00:18:42,270 --> 00:18:44,830
I sweat everywhere in my body, yeah.
410
00:18:44,870 --> 00:18:47,070
I think more than when I dance.
411
00:18:49,550 --> 00:18:51,430
Mutya, are you ready?
412
00:18:51,470 --> 00:18:53,390
I am. Come on. We're ready for you.
413
00:18:53,430 --> 00:18:54,870
I'm nervous.
414
00:18:54,910 --> 00:18:57,270
First up is pop star Mutya.
415
00:18:57,310 --> 00:18:58,990
Hello.
416
00:18:59,030 --> 00:19:03,990
She's serving her main ingredient
of scallops with chillies,
417
00:19:04,030 --> 00:19:07,430
rice and a pepper, chilli, ginger
and soy sauce.
418
00:19:09,590 --> 00:19:12,030
My observation here, you've got
the scallops out of the shell
419
00:19:12,070 --> 00:19:14,270
really well. Thank you.
420
00:19:19,310 --> 00:19:22,030
That may well be the first time
you've ever cooked a scallop,
421
00:19:22,070 --> 00:19:24,270
but you've cooked it perfectly.
Thank you.
422
00:19:24,310 --> 00:19:26,070
Oh, I'm going to... OK.
423
00:19:26,110 --> 00:19:27,510
You've got colour on the outside.
424
00:19:27,550 --> 00:19:29,990
That is a perfect texture
inside there.
425
00:19:30,030 --> 00:19:32,630
There's a little hint of chilli
on it, as well.
426
00:19:32,670 --> 00:19:35,750
Your rice is light and it's fluffy.
427
00:19:35,790 --> 00:19:37,710
I think your food's fantastic.
428
00:19:37,750 --> 00:19:39,270
Thank you. Oh!
429
00:19:40,670 --> 00:19:43,630
Great sauce. Those flavours to me
are quite familiar,
430
00:19:43,670 --> 00:19:46,030
as far as being really Filipino.
Yeah.
431
00:19:46,070 --> 00:19:48,830
Lovely saltiness, sweetness of
peppers, a little bit of chilli heat
432
00:19:48,870 --> 00:19:50,590
coming through there, as well.
433
00:19:50,630 --> 00:19:53,630
You were clever here. You stayed
with things that you know. Mm-hm.
434
00:19:53,670 --> 00:19:56,550
And you paired it with something
you didn't know.
435
00:19:56,590 --> 00:19:58,470
Good job. Thank you.
436
00:19:58,510 --> 00:20:01,350
I'm so proud. Thank you.
437
00:20:01,390 --> 00:20:02,430
Oh!
438
00:20:04,470 --> 00:20:07,910
I was so nervous this morning,
and now I just feel like, OK,
439
00:20:07,950 --> 00:20:11,430
I've got that out of the way and...
there's a chance.
440
00:20:11,470 --> 00:20:14,470
So... But I'm...
I'm just over the moon.
441
00:20:14,510 --> 00:20:17,110
Like, they actually carried on
eating it afterwards.
442
00:20:17,150 --> 00:20:20,270
So, I'm still trying to come
back to Earth right now.
443
00:20:20,310 --> 00:20:23,230
Yeah, I'm on a high. I'm on a high.
444
00:20:24,550 --> 00:20:28,270
Dancer Vito has cooked his
ingredient of goat's cheese
445
00:20:28,310 --> 00:20:32,150
with butter and olive oil to make
a sauce for his handmade
446
00:20:32,190 --> 00:20:37,190
pasta rettangolares, garnished
with chopped pistachios.
447
00:20:37,230 --> 00:20:39,270
Now, the shape of this pasta...
448
00:20:39,310 --> 00:20:40,750
Pasta rettangolare.
449
00:20:40,790 --> 00:20:42,990
Yeah, is there such a thing,
or is it something you made up?
450
00:20:43,030 --> 00:20:44,470
It's something that I made up.
451
00:20:44,510 --> 00:20:46,270
Beautiful. I'm glad you're honest.
452
00:20:46,310 --> 00:20:47,590
Yeah!
453
00:20:54,470 --> 00:20:56,550
Firstly, can I say,
I love your passion?
454
00:20:56,590 --> 00:20:58,110
Love that you've made pasta.
455
00:20:58,150 --> 00:21:00,070
You can definitely taste
the goat's cheese.
456
00:21:00,110 --> 00:21:03,150
And I like the sweet pistachio nuts
with it, I think that's wonderful.
457
00:21:03,190 --> 00:21:05,030
With the garlic coming through
the background,
458
00:21:05,070 --> 00:21:07,230
salty Parmesan, that's really good.
459
00:21:07,270 --> 00:21:09,550
But that sauce and the pasta
hasn't become one,
460
00:21:09,590 --> 00:21:11,990
because you haven't used
the pasta water.
461
00:21:12,030 --> 00:21:13,750
If you use the hot pasta water,
462
00:21:13,790 --> 00:21:16,110
you won't get these big lumps
of cheese.
463
00:21:16,150 --> 00:21:17,830
It will become more like a sauce.
464
00:21:17,870 --> 00:21:21,030
It doesn't have that unity that
you would want...
465
00:21:21,070 --> 00:21:24,070
With the dancer.
That's right. Yeah.
466
00:21:24,110 --> 00:21:26,630
Your pasta is rolled out
thin enough.
467
00:21:26,670 --> 00:21:29,030
You've got a lovely, lovely flavour
of that goat's cheese.
468
00:21:29,070 --> 00:21:32,750
It's clear throughout.
It's salty, a little bit tangy.
469
00:21:32,790 --> 00:21:35,750
I think you must have spent a lot
of time with Mama and Nonna
470
00:21:35,790 --> 00:21:39,550
at the kitchen table eating pasta,
cos that is really quite lovely.
471
00:21:39,590 --> 00:21:41,710
All right, thank you. Thank you.
472
00:21:44,510 --> 00:21:46,230
I mean, wow!
473
00:21:46,270 --> 00:21:49,510
I just have my heart inside, like,
boom, boom, boom, boom.
474
00:21:51,190 --> 00:21:54,230
I feel, honestly, like, overwhelmed.
475
00:21:54,270 --> 00:21:56,150
I didn't expect all of this.
476
00:21:56,190 --> 00:21:58,510
It's like...my mind is blowing.
477
00:22:00,390 --> 00:22:06,710
Radio DJ OJ has used the pineapple
to make a vegetarian main.
478
00:22:06,750 --> 00:22:10,190
Blackened pineapple salsa
with tomatoes and chilli,
479
00:22:10,230 --> 00:22:14,350
served in a tortilla,
with soy mushrooms and sour cream
480
00:22:14,390 --> 00:22:17,950
and paprika spiced potatoes.
481
00:22:23,190 --> 00:22:25,470
I'm pleased to tell you, the
pineapple is the star of the show.
482
00:22:25,510 --> 00:22:27,710
Good. Well done, you.
483
00:22:27,750 --> 00:22:31,070
I believe that pineapple could be
a little bit more spiced.
484
00:22:31,110 --> 00:22:36,190
Tortilla - lovely, nice and soft,
not too crisp, but really thin.
485
00:22:36,230 --> 00:22:39,190
Mushrooms' all meaty, with a little
bit of saltiness coming from soy.
486
00:22:39,230 --> 00:22:41,590
The red onions and the coriander
running through the whole thing,
487
00:22:41,630 --> 00:22:44,470
giving you a bit of freshness.
I'm really impressed.
488
00:22:44,510 --> 00:22:46,310
Give it a bit of chilli...!
489
00:22:47,550 --> 00:22:52,230
That real heady, almost sharp
sweetness of the pineapple is great.
490
00:22:52,270 --> 00:22:56,310
These potatoes that are smoky with
paprika are absolutely lovely.
491
00:22:56,350 --> 00:22:58,510
If you've been a vegetarian all your
life, you have to be creative
492
00:22:58,550 --> 00:23:00,670
in your cookery,
and you can see that here.
493
00:23:00,710 --> 00:23:02,790
I think that's great.
Thank you.
494
00:23:02,830 --> 00:23:04,190
OJ, are you happy with that?
495
00:23:04,230 --> 00:23:06,710
I wish I'd got more chilli into it,
cos I could taste the lack of chilli
496
00:23:06,750 --> 00:23:09,350
and I just... I panicked at the end
and thought, oh, it'll be fine.
497
00:23:09,390 --> 00:23:10,590
When it wasn't.
498
00:23:12,670 --> 00:23:17,510
Right now I'm feeling like I've
just run 94 marathons back-to-back.
499
00:23:18,790 --> 00:23:22,870
What their comments were, were
absolutely bang on, and I want to...
500
00:23:22,910 --> 00:23:24,230
..make it right!
501
00:23:25,990 --> 00:23:30,350
TV personality Diane got
the poussin.
502
00:23:30,390 --> 00:23:33,230
She's roasted it,
stuffed with a shallot,
503
00:23:33,270 --> 00:23:36,310
and served it with crispy
honey and chilli kale,
504
00:23:36,350 --> 00:23:38,870
chips and a chicken jus.
505
00:23:40,550 --> 00:23:42,070
I seem to have a breast and a leg.
506
00:23:42,110 --> 00:23:43,910
Gregg seems to be missing
an appendage.
507
00:23:43,950 --> 00:23:47,070
Yeah, I mean, to be fair,
I don't do the carving at home,
508
00:23:47,110 --> 00:23:51,710
so I sort of just muddled my way
through carving the chicken for you.
509
00:23:56,670 --> 00:23:59,070
Your chicken is glorious.
510
00:23:59,110 --> 00:24:01,070
It's really soft and moist.
511
00:24:02,390 --> 00:24:04,750
It looks like it's been hacked away
from the bone, but...
512
00:24:04,790 --> 00:24:06,350
Yeah, it has, really.
513
00:24:06,390 --> 00:24:08,910
But it tastes fantastic.
Thank you.
514
00:24:08,950 --> 00:24:12,150
Now, am I telling the truth,
or am I a traitor?
515
00:24:12,190 --> 00:24:15,790
Well, in this case,
you're telling the truth.
516
00:24:15,830 --> 00:24:18,390
Your chips, they're a bit soggy.
517
00:24:18,430 --> 00:24:19,990
They haven't quite worked out.
518
00:24:20,030 --> 00:24:24,030
The sauce could be thicker, but it's
got the lovely chicken flavour.
519
00:24:24,070 --> 00:24:27,030
The kale itself, with a little bit
of spice coming through it,
520
00:24:27,070 --> 00:24:29,910
and then sweetness of honey,
that's fab.
521
00:24:29,950 --> 00:24:31,870
I'm impressed with your palette,
Diane.
522
00:24:31,910 --> 00:24:33,790
Your carving is atrocious.
523
00:24:35,150 --> 00:24:36,350
Thanks, Diane.
524
00:24:38,070 --> 00:24:40,830
I knew the carving was going to be
a problem, and I worried about it
525
00:24:40,870 --> 00:24:43,510
from probably the beginning.
526
00:24:43,550 --> 00:24:45,070
It was a bit of a hash.
527
00:24:45,110 --> 00:24:47,110
But it still tasted OK.
528
00:24:47,150 --> 00:24:51,150
Finally, it's make-up artist
and TV judge Dominic,
529
00:24:51,190 --> 00:24:55,710
who has used his ingredient of
celeriac to make a breakfast dish.
530
00:24:55,750 --> 00:24:59,430
A celeriac and potato rosti,
fried egg,
531
00:24:59,470 --> 00:25:02,910
crispy bacon and roasted tomatoes,
532
00:25:02,950 --> 00:25:07,590
with a wholegrain mustard,
soy and creme fraiche sauce.
533
00:25:15,750 --> 00:25:17,910
I love your rosti, I really do.
534
00:25:17,950 --> 00:25:19,830
I think it's a very, very
clever idea.
535
00:25:19,870 --> 00:25:22,790
It's cooked all the way through,
it's not burnt, it's not greasy.
536
00:25:22,830 --> 00:25:25,830
Fried egg across the top with the
yolk running down onto it
537
00:25:25,870 --> 00:25:27,510
and crispy bits of bacon.
538
00:25:27,550 --> 00:25:29,510
I'm liking this a lot.
539
00:25:29,550 --> 00:25:32,710
Your splodge, it actually
tastes all right.
540
00:25:32,750 --> 00:25:36,070
But, you know, a grey splodge
just looks to me like
541
00:25:36,110 --> 00:25:39,150
grouting for the tiles
in your kitchen.
542
00:25:39,190 --> 00:25:44,950
But the design and cookery of your
rosti breakfast is wonderful.
543
00:25:44,990 --> 00:25:46,550
Brilliant.
544
00:25:46,590 --> 00:25:49,870
Dominic, I'm really impressed.
You season well, you cook calmly.
545
00:25:49,910 --> 00:25:52,230
Taking your celeriac and
doing what you did,
546
00:25:52,270 --> 00:25:54,310
I thought was very, very brave.
Thank you.
547
00:25:54,350 --> 00:25:55,670
I think that's great.
548
00:25:56,990 --> 00:25:59,350
It's quite emotional up here,
isn't it?
549
00:25:59,390 --> 00:26:02,430
This is probably more stressful
than Fashion Week.
550
00:26:02,470 --> 00:26:04,870
I can handle 50 models -
bring them on.
551
00:26:04,910 --> 00:26:06,230
This?
552
00:26:06,270 --> 00:26:08,030
HE EXHALES SHARPLY
553
00:26:10,390 --> 00:26:14,190
I feel so sorry for all those
make-up artists that I have judged
554
00:26:14,230 --> 00:26:18,030
over the years, because I now
totally understand how they
555
00:26:18,070 --> 00:26:21,470
must feel, and I just...
I feel like I need to phone each
556
00:26:21,510 --> 00:26:24,310
and every one of them and apologise,
because it's just the horror...
557
00:26:24,350 --> 00:26:26,070
It's horrifying.
558
00:26:28,550 --> 00:26:30,950
We got through this, didn't we?
We got through this.
559
00:26:30,990 --> 00:26:32,910
But I did it. I made a rosti!
560
00:26:32,950 --> 00:26:34,470
I mean, what?
561
00:26:34,510 --> 00:26:36,390
I don't even know where
that came from.
562
00:26:36,430 --> 00:26:39,910
Maybe I got a little chef inside me
that's just desperate to come out.
563
00:26:39,950 --> 00:26:42,390
A bit like Ratatouille is like
going to pull my hair.
564
00:26:42,430 --> 00:26:44,030
If I had some.
565
00:26:46,430 --> 00:26:51,110
From a very nervous start,
these five have truly impressed.
566
00:26:51,150 --> 00:26:52,550
Ooh!
567
00:26:52,590 --> 00:26:54,670
Well done, guys.
568
00:26:54,710 --> 00:26:56,990
That was quality!
569
00:26:57,030 --> 00:27:00,630
Mutya with her scallops
and that ginger, chilli sauce
570
00:27:00,670 --> 00:27:02,110
I thought was just outstanding.
571
00:27:02,150 --> 00:27:04,390
But rostis,
perfectly cooked chicken.
572
00:27:04,430 --> 00:27:07,070
Making your own pasta,
making your own tortillas.
573
00:27:07,110 --> 00:27:09,790
I mean, what's not to like about
these five?
574
00:27:09,830 --> 00:27:12,390
The only problem now for them
is our expectations have
575
00:27:12,430 --> 00:27:13,910
just gone flying high.
576
00:27:13,950 --> 00:27:15,390
That was intense.
577
00:27:15,430 --> 00:27:17,030
It was. It was, very.
578
00:27:17,070 --> 00:27:19,190
Cos they said nice things.
They did.
579
00:27:19,230 --> 00:27:21,790
That's, I think, setting us up
possibly for a fall.
580
00:27:21,830 --> 00:27:24,150
What comes up next, of course,
is going to be tough.
581
00:27:24,190 --> 00:27:26,230
And they're going to have to
step it up.
582
00:27:26,270 --> 00:27:28,910
110% of commitment, effort,
and we smash it.
583
00:27:28,950 --> 00:27:31,270
I agree. We've got this.
Yeah...
584
00:27:31,310 --> 00:27:33,990
THEY LAUGH
585
00:27:34,030 --> 00:27:36,230
Can I just have a nap first?
586
00:27:59,470 --> 00:28:01,510
Welcome back and congratulations.
587
00:28:01,550 --> 00:28:04,670
You have got off to an absolute
flying start.
588
00:28:04,710 --> 00:28:07,830
This we call a dinner party
challenge.
589
00:28:07,870 --> 00:28:12,230
It's your dinner party,
and we are the guests.
590
00:28:12,270 --> 00:28:14,710
We want something with a bit
of glamour, please.
591
00:28:14,750 --> 00:28:16,190
A bit of sophistication.
592
00:28:16,230 --> 00:28:20,150
You'll have one hour and 15 minutes
- a main course and a dessert.
593
00:28:20,190 --> 00:28:24,030
At the end of this,
one of you is going home.
594
00:28:24,070 --> 00:28:25,950
You know what you got to do.
595
00:28:25,990 --> 00:28:28,510
Ladies and gentlemen, let's cook.
596
00:28:34,670 --> 00:28:36,390
Oh, no!
597
00:28:36,430 --> 00:28:38,430
Oh, no, I've got a shell.
I've got a shell.
598
00:28:39,750 --> 00:28:42,030
I got it. I got it, I got it,
I got it.
599
00:28:42,070 --> 00:28:43,510
Still nerve-racking.
600
00:28:43,550 --> 00:28:47,070
{\an8}But I've done this a lot...
a lot more times than scallops.
601
00:28:49,030 --> 00:28:51,870
So, I grew up in a Filipino
household. My mum's English,
602
00:28:51,910 --> 00:28:53,910
but my dad was more of the chef.
603
00:28:53,950 --> 00:28:57,270
I never thought I would be trying
to be like him.
604
00:28:57,310 --> 00:28:58,830
And cook like him.
605
00:29:01,510 --> 00:29:05,270
Mutya, we now know that you like
big, bold flavours.
606
00:29:05,310 --> 00:29:07,270
Are we getting those same sort of
flavours again?
607
00:29:07,310 --> 00:29:08,870
Yeah, very similar.
608
00:29:08,910 --> 00:29:11,190
So, I'm going to be cooking
chicken adobo,
609
00:29:11,230 --> 00:29:13,390
served with rice and pak choi.
610
00:29:13,430 --> 00:29:15,950
Adobo - classically,
in the Philippines -
611
00:29:15,990 --> 00:29:18,150
basically means it's a stew.
Yes.
612
00:29:18,190 --> 00:29:20,670
Do you cook this adobo for
your father?
613
00:29:20,710 --> 00:29:22,990
No, I don't. He cooks it for me.
614
00:29:23,030 --> 00:29:24,910
And are you making a cheesecake?
615
00:29:24,950 --> 00:29:27,910
I AM making a cheesecake.
It's the only dessert I can make.
616
00:29:27,950 --> 00:29:30,470
I'm not..I'm not great at desserts.
I'm so sorry.
617
00:29:30,510 --> 00:29:33,510
What makes for a great dinner party?
What does it need?
618
00:29:33,550 --> 00:29:36,430
Great company, great food,
and lots of alcohol.
619
00:29:36,470 --> 00:29:38,070
Have you got the alcohol?
620
00:29:38,110 --> 00:29:39,230
No, I wish.
621
00:29:39,270 --> 00:29:41,390
I think I need some right now.
I'm nervous.
622
00:29:43,910 --> 00:29:46,390
Mutya, she's got an adobo,
chicken adobo.
623
00:29:46,430 --> 00:29:49,790
That is the chicken cooked down with
the sauce, with vegetables in it,
624
00:29:49,830 --> 00:29:52,790
ginger, garlic, soy,
until it's nice and thick.
625
00:29:52,830 --> 00:29:55,190
Like a real proper sticky stew.
626
00:29:55,230 --> 00:29:58,390
All the flavours go into the chicken
to make the flesh itself
627
00:29:58,430 --> 00:30:00,270
full of flavour.
628
00:30:00,310 --> 00:30:02,950
The chicken in this sauce should
just fall off the bone
629
00:30:02,990 --> 00:30:05,110
and still be lovely and moist.
630
00:30:05,150 --> 00:30:07,150
I don't really have a worry
about the main.
631
00:30:07,190 --> 00:30:11,470
But the dessert...
I have worries all around with that.
632
00:30:11,510 --> 00:30:13,950
OK, I don't know how to work
this stuff.
633
00:30:13,990 --> 00:30:17,030
All I've been thinking about is, how
am I going to make this cheesecake?
634
00:30:17,070 --> 00:30:19,070
Because I've only done it once.
635
00:30:19,110 --> 00:30:21,310
Oh, my God, this is going to go
terribly wrong.
636
00:30:21,350 --> 00:30:23,070
MUTYA LAUGHS
637
00:30:23,110 --> 00:30:25,070
A vanilla cheesecake from Mutya.
638
00:30:25,110 --> 00:30:28,710
We would like a nice buttery
biscuit base, but not too thick.
639
00:30:28,750 --> 00:30:32,350
And on top of that, cream cheese
with a good amount of vanilla.
640
00:30:32,390 --> 00:30:34,630
They're not massively challenging
recipes,
641
00:30:34,670 --> 00:30:36,390
however, they do sound delicious.
642
00:30:36,430 --> 00:30:38,070
Oh. OK.
643
00:30:38,110 --> 00:30:40,830
If I can get both of them right,
I'm hoping it could keep me
644
00:30:40,870 --> 00:30:44,350
in the competition, but... I mean,
no-one wants to be out first.
645
00:30:44,390 --> 00:30:46,430
I don't want to be out first.
646
00:30:48,310 --> 00:30:50,230
OJ:You can practise as much
as you want, can't you?
647
00:30:50,270 --> 00:30:51,870
You can do it a million times.
648
00:30:51,910 --> 00:30:56,510
But, realistically, until you are
here doing it...
649
00:30:56,550 --> 00:30:57,990
..ain't real, is it?
650
00:30:59,950 --> 00:31:03,750
I am doing a roast cauliflower
covered in harissa and a chermoula
651
00:31:03,790 --> 00:31:06,230
and tahini and lemon
and pomegranate,
652
00:31:06,270 --> 00:31:08,030
and that'll be served
with flatbreads.
653
00:31:08,070 --> 00:31:10,030
And then I'm doing a torta tal-Lewz,
654
00:31:10,070 --> 00:31:12,590
which is the Maltese almond
frangipane cake
655
00:31:12,630 --> 00:31:13,950
that my nana used to make.
656
00:31:13,990 --> 00:31:16,390
So she owned a B&B in Malta,
and I remember having them,
657
00:31:16,430 --> 00:31:17,550
I remember loving them.
658
00:31:17,590 --> 00:31:19,030
They're super sweet, you know.
659
00:31:19,070 --> 00:31:21,310
And then I'm doing
a whisky cream on top.
660
00:31:21,350 --> 00:31:23,590
Big, big flavours here, OJ,
and quite a lot to do.
661
00:31:23,630 --> 00:31:25,870
Oh, tons to do. You only get one
chance. If somebody's going
662
00:31:25,910 --> 00:31:28,430
home today, I'd rather have
left it all out there
663
00:31:28,470 --> 00:31:30,110
and gone as big as possible.
Why not?
664
00:31:30,150 --> 00:31:31,270
OJ, good luck.
665
00:31:32,870 --> 00:31:36,470
OJ's main course is a roasted
head of cauliflower.
666
00:31:36,510 --> 00:31:37,830
That's a massive risk.
667
00:31:37,870 --> 00:31:40,270
Cauliflower is quite bland.
668
00:31:40,310 --> 00:31:43,030
I think with both my dishes,
I want to be able to show
669
00:31:43,070 --> 00:31:45,790
that I can create tasty
vegetarian food.
670
00:31:45,830 --> 00:31:48,270
The cauliflower I grew up
thinking was rubbish.
671
00:31:48,310 --> 00:31:50,590
No-one liked cauliflower,
so the fact that you can do it
672
00:31:50,630 --> 00:31:52,830
in an entertaining way
I quite like.
673
00:31:52,870 --> 00:31:56,190
He's going to cover it with harissa,
which is a spice mix
674
00:31:56,230 --> 00:31:59,550
from North Africa, and then roast
it so that all the flavours
675
00:31:59,590 --> 00:32:02,070
of the spice comes out.
676
00:32:02,110 --> 00:32:03,350
Then chermoula.
677
00:32:03,390 --> 00:32:05,030
Chermoula is a herb mix.
678
00:32:05,070 --> 00:32:07,350
Then tahini, sesame seed paste,
679
00:32:07,390 --> 00:32:09,790
and then he's going to make
his own flatbreads.
680
00:32:09,830 --> 00:32:12,070
I think it sounds delicious.
681
00:32:12,110 --> 00:32:15,830
Dessert is a Maltese tart
I've never heard of before.
682
00:32:15,870 --> 00:32:18,790
Apparently it's pastry,
with jam in there,
683
00:32:18,830 --> 00:32:21,150
and then he puts frangipane
across the top.
684
00:32:21,190 --> 00:32:23,470
Frangipane is an almond mixture.
685
00:32:23,510 --> 00:32:26,710
And then he's going to bake it
and it's going to puff up.
686
00:32:26,750 --> 00:32:31,030
I've made six just in case
four go wrong!
687
00:32:31,070 --> 00:32:33,350
Belt, braces and a helmet,
688
00:32:33,390 --> 00:32:34,870
and a safety line,
689
00:32:34,910 --> 00:32:36,590
and a stunt coordinator.
690
00:32:36,630 --> 00:32:38,750
The pastry has to be cooked
really, really well.
691
00:32:38,790 --> 00:32:41,350
Then the frangipane,
lovely and firm.
692
00:32:41,390 --> 00:32:43,070
Forgot to trim them.
693
00:32:44,750 --> 00:32:47,350
Trying to do pastry under
the powerful gaze
694
00:32:47,390 --> 00:32:48,550
of Gregg and John,
695
00:32:48,590 --> 00:32:50,550
I don't know, it's a stupid
thing to do.
696
00:32:50,590 --> 00:32:52,470
Some of them are a bit agricultural.
697
00:32:52,510 --> 00:32:54,870
So if I end up serving them
something that looks like
698
00:32:54,910 --> 00:32:56,910
a tumbledown house...
699
00:32:56,950 --> 00:32:58,990
There'll be a lot of cream on it -
let's put it like that.
700
00:32:59,030 --> 00:33:00,990
I'll try and hide it in cream.
701
00:33:02,870 --> 00:33:03,830
OK.
702
00:33:05,630 --> 00:33:07,430
Dinner parties...
703
00:33:07,470 --> 00:33:10,310
There's a time when people
need to leave and...
704
00:33:10,350 --> 00:33:13,470
..my friends don't know that time,
so I won't necessarily have them
705
00:33:13,510 --> 00:33:14,750
round for a dinner party.
706
00:33:14,790 --> 00:33:17,430
But if they're around and
it's dinner time,
707
00:33:17,470 --> 00:33:20,110
I will cook something.
708
00:33:20,150 --> 00:33:21,710
Dominic? Yes?
709
00:33:21,750 --> 00:33:24,990
How different is it cooking for us
than cooking in your own kitchen?
710
00:33:25,030 --> 00:33:26,030
Quite different.
711
00:33:26,070 --> 00:33:29,190
But the similarities
are that I've got two cats
712
00:33:29,230 --> 00:33:32,350
who spend the whole time in amongst
my feet, so I've actually
713
00:33:32,390 --> 00:33:35,950
nicknamed them John and Gregg,
as a little useful tool.
714
00:33:35,990 --> 00:33:38,070
I think we've been called a couple
of things in our lives,
715
00:33:38,110 --> 00:33:39,950
but I don't think I've ever
been called a cat.
716
00:33:39,990 --> 00:33:41,350
Well... But thanks very much.
717
00:33:41,390 --> 00:33:43,910
Thank you. Two courses.
What are you going to cook for us?
718
00:33:43,950 --> 00:33:48,230
I'm cooking chorizo chicken pasta.
719
00:33:48,270 --> 00:33:51,510
This was a meal that I forgot that
I had friends coming over
720
00:33:51,550 --> 00:33:54,310
and I was running late from work,
opened the fridge,
721
00:33:54,350 --> 00:33:55,790
and it was like a bit of this,
a bit of this,
722
00:33:55,830 --> 00:33:57,390
put it together,
and everyone liked it.
723
00:33:57,430 --> 00:34:01,070
So I'm kind of feeling like
you may like it as well.
724
00:34:03,350 --> 00:34:05,030
I am making fresh pasta.
725
00:34:05,070 --> 00:34:06,550
I never make fresh pasta.
726
00:34:06,590 --> 00:34:08,950
Why would you make fresh pasta
when you can get it in a bag?
727
00:34:08,990 --> 00:34:10,270
But you know why I'm doing it?
728
00:34:10,310 --> 00:34:11,590
Because this is MasterChef.
729
00:34:11,630 --> 00:34:14,310
They want to see it
made with these two hands.
730
00:34:14,350 --> 00:34:16,150
They may regret that too.
731
00:34:17,550 --> 00:34:20,390
So he's making his own pasta
and then he's going to make a sauce
732
00:34:20,430 --> 00:34:24,310
mixture by taking chorizo,
cooking it down so you get the oil
733
00:34:24,350 --> 00:34:27,350
that comes off, lovely
sort of rich with paprika,
734
00:34:27,390 --> 00:34:29,670
cook the chicken in it
with some onions
735
00:34:29,710 --> 00:34:31,950
and then add to that some cream.
736
00:34:31,990 --> 00:34:34,390
Chicken and chorizo I have
had before.
737
00:34:34,430 --> 00:34:37,070
In a cream sauce with pasta
and lime juice at the end?
738
00:34:37,110 --> 00:34:38,590
I'm not quite sure.
739
00:34:40,310 --> 00:34:41,630
Dessert is?
740
00:34:41,670 --> 00:34:44,270
Dessert is... I'm thinking,
sort of barbecue,
741
00:34:44,310 --> 00:34:47,550
sit back in the sun,
and then you just want
742
00:34:47,590 --> 00:34:48,710
something really refreshing.
743
00:34:48,750 --> 00:34:52,430
So it's a peach and raspberry
cheesecake.
744
00:34:52,470 --> 00:34:54,630
I love cheesecake.
745
00:34:54,670 --> 00:34:55,830
Like, I love cheesecake.
746
00:34:55,870 --> 00:34:59,110
I will happily devour a whole
cheesecake on my own,
747
00:34:59,150 --> 00:35:01,270
Sunday afternoon, a bit
of Murder, She Wrote.
748
00:35:01,310 --> 00:35:02,670
Blanket, cat.
749
00:35:02,710 --> 00:35:04,030
Easy life.
750
00:35:04,070 --> 00:35:05,830
It's delicious.
751
00:35:05,870 --> 00:35:07,670
Peaches and raspberries together.
752
00:35:07,710 --> 00:35:08,910
I like the sound of this.
753
00:35:08,950 --> 00:35:10,390
Peach is not too sweet.
754
00:35:10,430 --> 00:35:12,150
Raspberries bring in sharpness.
755
00:35:12,190 --> 00:35:14,430
That'll be down to the quality
of his palate,
756
00:35:14,470 --> 00:35:16,790
to blend those two fruits together.
757
00:35:16,830 --> 00:35:19,550
And you get a little tiny jam jar,
you can go outside
758
00:35:19,590 --> 00:35:24,750
and sit as the sun sets in his mind,
and while his party is going on.
759
00:35:24,790 --> 00:35:26,310
35 minutes gone.
760
00:35:28,110 --> 00:35:31,350
I haven't had a dinner party
probably for about two or
761
00:35:31,390 --> 00:35:34,390
three years because we've had
building work going on.
762
00:35:34,430 --> 00:35:38,350
I used to do surprise parties
for every member of my family.
763
00:35:38,390 --> 00:35:41,270
I love entertaining,
but I sort of think more
764
00:35:41,310 --> 00:35:45,790
it's about having people round and
the food is slightly incidental.
765
00:35:45,830 --> 00:35:47,870
You said at the moment
your kitchen's been redone.
766
00:35:47,910 --> 00:35:49,550
Are you looking forward
to throwing dinner parties?
767
00:35:49,590 --> 00:35:50,910
I cannot wait. I miss it.
768
00:35:50,950 --> 00:35:54,070
I used to throw dinner parties
for 30 to 40 people.
769
00:35:54,110 --> 00:35:57,950
I think it's time to relax,
chill, chat to people,
770
00:35:57,990 --> 00:36:01,030
exchange recipes, exchange stories,
have a drink.
771
00:36:01,070 --> 00:36:03,230
Two courses for a dinner party.
What are you going to cook for us?
772
00:36:03,270 --> 00:36:07,350
Yeah, so I'm cooking
a five-spice mango chicken
773
00:36:07,390 --> 00:36:09,750
and I'm cooking lemon pudding.
774
00:36:11,990 --> 00:36:15,870
My inspiration has come from
my mum's old school cookbook
775
00:36:15,910 --> 00:36:17,590
that she wrote in the '40s.
776
00:36:17,630 --> 00:36:19,310
So it's recipes that she had,
777
00:36:19,350 --> 00:36:21,550
and in it was the lemon pudding.
778
00:36:21,590 --> 00:36:24,870
And I just know she'd be looking
down and smiling and going,
779
00:36:24,910 --> 00:36:27,110
"Oh, God, Diane, I hope it works!"
780
00:36:28,910 --> 00:36:31,190
Dessert - a baked lemon pudding.
781
00:36:31,230 --> 00:36:33,510
She's made a lemon sponge mixture.
782
00:36:33,550 --> 00:36:36,990
It should puff up just a little bit
and be lovely and soft.
783
00:36:37,030 --> 00:36:39,390
And when you eat it, you get
the pudding across the top,
784
00:36:39,430 --> 00:36:42,030
and underneath almost like
a lemon marmalade,
785
00:36:42,070 --> 00:36:43,670
which keeps it lovely and moist.
786
00:36:45,870 --> 00:36:50,710
Diane, she's got a mango chicken
that she's serving with rice.
787
00:36:50,750 --> 00:36:52,430
I hope it's not too sweet.
788
00:36:52,470 --> 00:36:55,950
You can't flood the dish with mango,
but that could work,
789
00:36:55,990 --> 00:36:59,310
especially if she brings a little
bit of spice into that mix.
790
00:37:00,870 --> 00:37:03,710
Obviously, you know,
we've seen you on Traitors.
791
00:37:03,750 --> 00:37:05,230
In a competition like this,
792
00:37:05,270 --> 00:37:07,390
does your competitive edge click in?
793
00:37:07,430 --> 00:37:09,590
Well, it would do if I thought
I was amazing at cooking.
794
00:37:09,630 --> 00:37:12,310
At the minute I'm just surviving,
so I'm OK with that.
795
00:37:17,030 --> 00:37:19,390
I have to dance with the pasta,
you know?
796
00:37:19,430 --> 00:37:21,670
We make a dance together.
797
00:37:21,710 --> 00:37:22,950
You need to dance.
798
00:37:25,950 --> 00:37:29,990
Vito, do you do dinner parties
or are you always out dancing?
799
00:37:30,030 --> 00:37:32,270
I have never done a dinner party.
I always dance.
800
00:37:32,310 --> 00:37:34,150
This is my first dinner party,
honestly.
801
00:37:34,190 --> 00:37:36,270
Your first-ever dinner party? Yes.
802
00:37:36,310 --> 00:37:39,310
Well, I've got to say, then, I feel
honoured to be amongst the first...
803
00:37:39,350 --> 00:37:41,830
My guest! The first guest, yes.
Wonderful.
804
00:37:41,870 --> 00:37:44,510
Yes. As your guest, what are
we going to be eating tonight?
805
00:37:44,550 --> 00:37:46,750
We are going to eat
truffle tagliatelle.
806
00:37:46,790 --> 00:37:48,550
And then what's your dessert?
807
00:37:48,590 --> 00:37:50,390
The dessert is a tiramisu.
808
00:37:50,430 --> 00:37:53,910
Because the tiramisu was the dessert
that my auntie used to make
809
00:37:53,950 --> 00:37:56,150
for all of us, you know,
because tiramisu in Italian
810
00:37:56,190 --> 00:37:58,030
means "pick me up".
"Tirami su", no?
811
00:37:58,070 --> 00:38:01,030
So we used to be a little, "Oh, come
on, pick me up. Auntie, pick me up."
812
00:38:01,070 --> 00:38:03,510
So she was used to doing
all this tiramisu for all of us.
813
00:38:03,550 --> 00:38:06,270
What music do you play
at the dinner party?
814
00:38:06,310 --> 00:38:07,750
Samba!
815
00:38:07,790 --> 00:38:08,950
We like samba.
816
00:38:08,990 --> 00:38:12,670
Yeah, we do this, we spin
and we make pasta!
817
00:38:12,710 --> 00:38:13,790
LAUGHTER
818
00:38:13,830 --> 00:38:16,670
I dance the whole time,
so we dance all the time.
819
00:38:16,710 --> 00:38:17,750
Brilliant.
820
00:38:19,390 --> 00:38:20,790
Vito loves Italian food.
821
00:38:20,830 --> 00:38:22,190
He's really passionate about it.
822
00:38:22,230 --> 00:38:25,750
He's promising us tagliatelle
with truffles, strips of pasta
823
00:38:25,790 --> 00:38:28,910
which he then is going to put into
his sauce with butter, olive oil
824
00:38:28,950 --> 00:38:32,710
and truffles, all together with
a little bit of Parmesan cheese.
825
00:38:32,750 --> 00:38:36,710
Not that dissimilar to
the first thing he cooked for us
826
00:38:36,750 --> 00:38:40,670
with the goat's cheese, but I hope
this time that pasta and sauce
827
00:38:40,710 --> 00:38:42,670
marry together and become one.
828
00:38:43,990 --> 00:38:46,430
He's got two whole truffles
on his bench,
829
00:38:46,470 --> 00:38:48,710
so right now Gregg and I are going
to be completely indulged.
830
00:38:48,750 --> 00:38:50,710
And that's what dinner parties
are all about.
831
00:38:50,750 --> 00:38:52,310
Go for it, Vito.
832
00:38:52,350 --> 00:38:54,350
In my family, when I do things
I'm very excited,
833
00:38:54,390 --> 00:38:55,390
I start to jump.
834
00:38:55,430 --> 00:38:58,190
They call me the cricket.
835
00:38:58,230 --> 00:39:00,950
Dessert from Vito,
we've got tiramisu.
836
00:39:00,990 --> 00:39:03,630
Layers of sponge finger
biscuits, flavoured with coffee
837
00:39:03,670 --> 00:39:05,990
and one layer of flavour with
some sort of alcohol,
838
00:39:06,030 --> 00:39:08,510
and with that a cream mixture
with mascarpone.
839
00:39:08,550 --> 00:39:11,750
But he's not just making cream
cheese and mascarpone - he's making
840
00:39:11,790 --> 00:39:14,350
a zabaglione first,
which is quite technical.
841
00:39:14,390 --> 00:39:17,550
You take egg yolks and sugar,
beat it till it fluffs up.
842
00:39:17,590 --> 00:39:19,350
Then you fold in the mascarpone.
843
00:39:19,390 --> 00:39:22,430
It's very, very light and really,
really creamy, and it'll make
844
00:39:22,470 --> 00:39:25,230
the mascarpone lovely and soft.
845
00:39:25,270 --> 00:39:30,190
I made once the tiramisu
and I gave my auntie to try
846
00:39:30,230 --> 00:39:32,630
and she said like, "Oh, it's OK."
847
00:39:32,670 --> 00:39:36,390
I mean, "OK" from my auntie is
a lot for me because
848
00:39:36,430 --> 00:39:38,390
my auntie is very critical.
849
00:39:38,430 --> 00:39:43,030
So I am confident and I think hope
is with me, and a bit of luck.
850
00:39:45,230 --> 00:39:47,030
You've got just ten minutes,
everybody.
851
00:39:47,070 --> 00:39:49,030
Ten minutes left.
852
00:39:49,070 --> 00:39:50,550
That ain't a lot of time.
853
00:39:51,670 --> 00:39:52,630
OK...
854
00:39:53,790 --> 00:39:56,590
Oh, God, no, wait.
855
00:39:56,630 --> 00:39:58,630
Well, the tin's at the bottom.
856
00:39:58,670 --> 00:40:01,430
I don't know how I'm going
to get this off.
857
00:40:01,470 --> 00:40:02,830
Oh, man.
858
00:40:02,870 --> 00:40:04,030
Ooh!
859
00:40:04,070 --> 00:40:05,870
OK.
860
00:40:05,910 --> 00:40:08,110
Gentle. A little gentle.
861
00:40:08,150 --> 00:40:10,190
We got this.
862
00:40:10,230 --> 00:40:11,310
They need to come and judge it,
863
00:40:11,350 --> 00:40:14,390
just looking at it because it looks
really good at the minute.
864
00:40:14,430 --> 00:40:15,750
I think they're OK, I think.
865
00:40:15,790 --> 00:40:17,870
I THINK they're OK.
866
00:40:17,910 --> 00:40:20,510
Actually, I'm going to put them back
in. Decisions!
867
00:40:24,030 --> 00:40:27,270
Oh, that was very close.
Let me do this.
868
00:40:27,310 --> 00:40:28,390
Whoa! Whoa!
869
00:40:28,430 --> 00:40:29,670
Oh, my God!
870
00:40:29,710 --> 00:40:31,470
OK. Mutya, come on. Stop that.
871
00:40:33,430 --> 00:40:36,590
You've got just five minutes
left, everybody.
872
00:40:38,110 --> 00:40:39,750
You know what to do.
873
00:40:39,790 --> 00:40:40,870
No, I do this.
874
00:40:41,910 --> 00:40:43,230
No, I... Yeah.
875
00:40:43,270 --> 00:40:44,550
Agh!
876
00:40:49,990 --> 00:40:51,950
Oh, Jesus! Please help me!
877
00:40:53,910 --> 00:40:55,470
OK.
878
00:40:55,510 --> 00:40:56,510
Oh! What's that?
879
00:40:56,550 --> 00:40:58,270
Oh! It's burnt. Oh, my God!
880
00:40:58,310 --> 00:40:59,310
Why is that on?
881
00:40:59,350 --> 00:41:00,350
What happened?
882
00:41:00,390 --> 00:41:01,710
Oh, that was on.
883
00:41:01,750 --> 00:41:02,790
Have you burnt your rice?
884
00:41:02,830 --> 00:41:05,230
Yeah. Can you... Can you save
any of it?
885
00:41:05,270 --> 00:41:06,310
I don't know.
886
00:41:06,350 --> 00:41:08,390
We'll see what happens if you put
some out into a bowl.
887
00:41:08,430 --> 00:41:09,670
You might be able get away with it.
888
00:41:09,710 --> 00:41:10,990
Oh, my God!
889
00:41:13,870 --> 00:41:14,990
Agh!
890
00:41:17,630 --> 00:41:18,670
That's not OK.
891
00:41:18,710 --> 00:41:21,670
The paprika just came out way
quicker than I thought.
892
00:41:21,710 --> 00:41:22,990
Try and scrape it off, I guess.
893
00:41:24,070 --> 00:41:25,790
Come on, OJ. 60 seconds.
894
00:41:29,230 --> 00:41:30,190
OK.
895
00:41:31,550 --> 00:41:32,550
Come on, come on, come on.
896
00:41:32,590 --> 00:41:33,830
Sorry. Come on.
897
00:41:37,230 --> 00:41:38,470
Ah!
898
00:41:38,510 --> 00:41:40,510
That's it,
ladies and gentlemen. Time is up.
899
00:41:40,550 --> 00:41:41,550
Well done.
900
00:41:43,310 --> 00:41:45,190
Hey! Hey!
901
00:41:45,230 --> 00:41:46,710
We did it!
902
00:41:46,750 --> 00:41:48,190
I think.
903
00:41:48,230 --> 00:41:49,390
Oh, my God!
904
00:41:51,430 --> 00:41:52,990
Mutya, please.
905
00:41:53,030 --> 00:41:57,310
First to serve her dinner party menu
is pop star Mutya.
906
00:41:57,350 --> 00:42:01,630
Her main course is the Filipino dish
chicken adobo,
907
00:42:01,670 --> 00:42:07,070
a sweet and sour stew made with
onions vinegar, soy and peppers,
908
00:42:07,110 --> 00:42:09,230
served with rice and bok choy.
909
00:42:10,630 --> 00:42:12,590
Your rice started to stick
to the pan.
910
00:42:12,630 --> 00:42:13,990
We can smell it was burnt.
911
00:42:14,030 --> 00:42:16,430
I just tried to save what I could.
912
00:42:22,470 --> 00:42:25,390
The secret to this adobo is getting
that chicken to be cooked
913
00:42:25,430 --> 00:42:26,470
all the way through,
914
00:42:26,510 --> 00:42:28,870
but still be moist and fall away
from the bone.
915
00:42:28,910 --> 00:42:31,030
There's the bone,
clean as a whistle.
916
00:42:31,070 --> 00:42:32,590
That's fantastic.
917
00:42:32,630 --> 00:42:33,670
Good.
918
00:42:33,710 --> 00:42:36,550
You've got away with the rice
because what happens is you've got
919
00:42:36,590 --> 00:42:39,310
that lovely sauce going in the rice,
and it's mopping the whole thing up.
920
00:42:39,350 --> 00:42:40,510
It's a good dish.
921
00:42:41,670 --> 00:42:45,030
I've got slippery, lovely,
slightly sweet onions.
922
00:42:45,070 --> 00:42:47,550
There is a little bit of warming
spice in there.
923
00:42:47,590 --> 00:42:49,430
There is saltiness from soy
in there.
924
00:42:49,470 --> 00:42:53,510
And your bok choy, as well,
just gives crunch, and it gives
925
00:42:53,550 --> 00:42:54,790
a little bit of juice.
926
00:42:54,830 --> 00:42:56,470
Listen, I've never
been to the Philippines,
927
00:42:56,510 --> 00:42:57,990
but I'm enjoying your food.
928
00:42:58,030 --> 00:42:59,310
Could you thank your dad for me?
929
00:42:59,350 --> 00:43:01,670
I shall. I will.
930
00:43:02,910 --> 00:43:06,710
Mutya's dessert is a strawberry
and vanilla cheesecake.
931
00:43:08,670 --> 00:43:10,150
The size of your base.
932
00:43:10,190 --> 00:43:12,470
I know. If you don't eat it,
you could use it as a doorstop.
933
00:43:18,990 --> 00:43:21,950
Lovely sharp cream cheese.
934
00:43:21,990 --> 00:43:25,470
There's a lot of vanilla, sweet
strawberries left across the top,
935
00:43:25,510 --> 00:43:28,670
and then the caramel that comes
from the butter and the biscuit.
936
00:43:28,710 --> 00:43:29,750
Your flavours are ace.
937
00:43:29,790 --> 00:43:30,910
Thank you.
938
00:43:30,950 --> 00:43:32,750
There's nothing wrong with
the flavour of the base.
939
00:43:32,790 --> 00:43:34,550
It's buttery. A little bit salty.
940
00:43:34,590 --> 00:43:36,910
That's great. It's just far too big.
Just too thick.
941
00:43:36,950 --> 00:43:39,830
It's a buttery biscuit base
base, base.
942
00:43:42,870 --> 00:43:46,350
I never thought I would ever be able
to make two dishes
943
00:43:46,390 --> 00:43:50,030
in that amount of time, so I'm very
surprised with myself.
944
00:43:50,070 --> 00:43:51,790
Pat myself on the back,
to be honest.
945
00:43:53,350 --> 00:43:56,790
Radio DJ OJ's dinner party main
is cauliflower
946
00:43:56,830 --> 00:44:00,350
roasted in harissa chilli paste,
947
00:44:00,390 --> 00:44:04,710
topped with the herb and citrus
sauce, chermoula, tahini,
948
00:44:04,750 --> 00:44:09,790
pomegranate seeds, feta cheese,
paprika and almonds,
949
00:44:09,830 --> 00:44:11,870
served with flatbread.
950
00:44:16,790 --> 00:44:19,110
I think taking a whole cauliflower
and making it the centrepiece,
951
00:44:19,150 --> 00:44:21,590
and then flavouring it, is a really,
really difficult thing
952
00:44:21,630 --> 00:44:22,870
to get absolutely right.
953
00:44:22,910 --> 00:44:25,630
The actual marinades across the top
are really lovely,
954
00:44:25,670 --> 00:44:28,590
and then on top of that, the
nuttiness coming from tahini,
955
00:44:28,630 --> 00:44:30,030
saltiness of feta cheese,
956
00:44:30,070 --> 00:44:32,870
the sweetness that comes out of
those pomegranates.
957
00:44:32,910 --> 00:44:35,070
What looks like quite a simple dish
is a lot of hard work.
958
00:44:35,110 --> 00:44:38,910
Very daring, very bold, very tasty.
959
00:44:40,470 --> 00:44:42,830
That is just such good cookery,
960
00:44:42,870 --> 00:44:45,750
without any expensive
ingredients at all.
961
00:44:45,790 --> 00:44:48,190
Your flatbreads are really well
made as well.
962
00:44:48,230 --> 00:44:49,870
Really yummy. Really tasty.
963
00:44:49,910 --> 00:44:51,270
Really, really well done.
964
00:44:51,310 --> 00:44:52,830
Thank you.
965
00:44:52,870 --> 00:44:57,830
For his dessert, OJ has made
the Maltese torta tal-Lewz,
966
00:44:57,870 --> 00:45:01,470
a pastry case filled with strawberry
jam and frangipane,
967
00:45:01,510 --> 00:45:03,630
topped with whisky cream.
968
00:45:03,670 --> 00:45:05,670
You panicked here towards the end,
969
00:45:05,710 --> 00:45:07,990
and the presentation is telling.
970
00:45:08,030 --> 00:45:10,390
That tart needs to be trimmed
around the edges.
971
00:45:16,430 --> 00:45:18,310
I think your pastry
is absolutely great.
972
00:45:18,350 --> 00:45:20,510
Nice and thin.
That's fantastic.
973
00:45:20,550 --> 00:45:22,590
I like the flavour of
the whisky with it,
974
00:45:22,630 --> 00:45:24,950
but the frangipane is not
firm enough for me.
975
00:45:24,990 --> 00:45:26,350
It's a real shame.
976
00:45:26,390 --> 00:45:27,550
It's a brave thing to do.
977
00:45:27,590 --> 00:45:29,790
The pastry certainly showcases
skill.
978
00:45:29,830 --> 00:45:31,310
You're good on flavours,
979
00:45:31,350 --> 00:45:32,950
but that frangipane is too wet.
980
00:45:32,990 --> 00:45:35,070
If you've got the skill to make
the pastry,
981
00:45:35,110 --> 00:45:36,870
you've got the skill
to make the frangipane.
982
00:45:36,910 --> 00:45:39,390
Just make sure you've got
enough time. OK.
983
00:45:41,390 --> 00:45:43,350
It's just that wait
as you watch them eat.
984
00:45:43,390 --> 00:45:45,830
That moment is just terrifying.
It's awful.
985
00:45:45,870 --> 00:45:49,190
It's like a yawning chasm
of sadness.
986
00:45:50,470 --> 00:45:52,510
Overall, I am very, very proud
of the judges' comments,
987
00:45:52,550 --> 00:45:54,830
but I think there's loads of things
I should have, should have,
988
00:45:54,870 --> 00:45:56,870
could have, would have done.
989
00:45:56,910 --> 00:46:02,310
Make-up artist Dominic's main course
is his own pasta creation.
990
00:46:02,350 --> 00:46:07,670
Handmade linguine with chicken,
chorizo, peppers, chilli and cream,
991
00:46:07,710 --> 00:46:09,510
finished with lime juice.
992
00:46:15,950 --> 00:46:18,510
For me, in here, got some
really lovely
993
00:46:18,550 --> 00:46:20,790
what I would call Spanish flavours.
994
00:46:20,830 --> 00:46:23,510
We've got smoky chorizo sausage
995
00:46:23,550 --> 00:46:26,830
with chicken, peppers and chillies,
996
00:46:26,870 --> 00:46:28,550
but then I've got cream.
997
00:46:28,590 --> 00:46:31,390
The cream, because it's reduced
so much,
998
00:46:31,430 --> 00:46:35,430
it's becoming a little bit cloying
with the pasta.
999
00:46:35,470 --> 00:46:38,790
Pasta is really well made,
really well made.
1000
00:46:38,830 --> 00:46:41,070
You do have an interesting palate.
1001
00:46:41,110 --> 00:46:42,630
Those flavours do work.
1002
00:46:42,670 --> 00:46:44,790
We're somewhere in
the Mediterranean.
1003
00:46:44,830 --> 00:46:46,030
The lime isn't.
1004
00:46:46,070 --> 00:46:49,590
The lime has just gate-crashed
your party.
1005
00:46:49,630 --> 00:46:53,310
Dominic's dessert is raspberry
and peach cheesecake
1006
00:46:53,350 --> 00:46:55,870
with a white chocolate biscuit base
1007
00:46:55,910 --> 00:46:59,510
topped with raspberry coulis
and fresh peaches.
1008
00:47:04,510 --> 00:47:06,710
Your flavours are magnificent.
1009
00:47:06,750 --> 00:47:09,630
I really liked the white chocolate
through that biscuit.
1010
00:47:09,670 --> 00:47:11,390
It's not too much sweetness.
1011
00:47:11,430 --> 00:47:14,390
And then you get peaches,
which are almost wine-like.
1012
00:47:14,430 --> 00:47:15,910
It's like a dessert wine.
1013
00:47:15,950 --> 00:47:18,710
And then, of course, the raspberry
is the sharpness.
1014
00:47:18,750 --> 00:47:21,390
And, in between that,
there's lots of cream.
1015
00:47:21,430 --> 00:47:24,310
That's got a summer garden party
written all over it.
1016
00:47:24,350 --> 00:47:26,790
You've got this great imagination.
I love the colours.
1017
00:47:26,830 --> 00:47:29,750
I like the way you presented it.
That's very, very good.
1018
00:47:31,590 --> 00:47:33,070
I'm feeling positive.
1019
00:47:36,110 --> 00:47:38,590
Yes, there were some criticisms,
1020
00:47:38,630 --> 00:47:41,470
but I'm pretty chuffed
with what I did.
1021
00:47:42,830 --> 00:47:47,070
Traitors star Diane's dinner party
main
1022
00:47:47,110 --> 00:47:51,150
is chicken cooked in a five-spice
and mango sauce
1023
00:47:51,190 --> 00:47:54,430
topped with Peppadew peppers
and served with rice.
1024
00:47:55,590 --> 00:47:57,790
I think you can spend a bit
more time on presentation
1025
00:47:57,830 --> 00:47:58,990
with this chicken.
1026
00:47:59,030 --> 00:48:00,710
Allow yourself the time.
1027
00:48:06,510 --> 00:48:09,510
I like chicken and mango together,
1028
00:48:09,550 --> 00:48:11,030
but it's too sweet.
1029
00:48:11,070 --> 00:48:13,590
It's too fruity,
the whole thing for me,
1030
00:48:13,630 --> 00:48:15,750
and the chicken is now drying out.
1031
00:48:15,790 --> 00:48:18,190
You do get the tang of five-spice.
I like that.
1032
00:48:18,230 --> 00:48:19,870
The rice is cooked well enough,
1033
00:48:19,910 --> 00:48:22,470
but I'm sorry,
it's not quite working for me.
1034
00:48:23,790 --> 00:48:26,030
Do you have a sweet tooth, Diane?
1035
00:48:26,070 --> 00:48:28,270
I quite like sweet-savoury
meals, actually.
1036
00:48:28,310 --> 00:48:29,630
I can tell that. Yeah.
1037
00:48:29,670 --> 00:48:31,710
And it's the sort of creaminess
and the mango
1038
00:48:31,750 --> 00:48:33,950
and the spice
and everything coming together,
1039
00:48:33,990 --> 00:48:35,310
it bombards your palate.
1040
00:48:35,350 --> 00:48:37,390
There's no two ways about it.
1041
00:48:37,430 --> 00:48:39,030
That will divide the crowd.
1042
00:48:39,070 --> 00:48:41,230
My family were divided as well,
actually.
1043
00:48:41,270 --> 00:48:42,230
There we go.
1044
00:48:43,670 --> 00:48:47,630
Diane's dessert is her mum's
baked lemon pudding,
1045
00:48:47,670 --> 00:48:50,270
served with blueberries and cream.
1046
00:48:57,670 --> 00:48:59,990
My grandmother used to cook that,
1047
00:49:00,030 --> 00:49:03,470
and that is, just takes me back
to being a kid.
1048
00:49:03,510 --> 00:49:06,630
The crust across the top is almost
like a baked sponge pudding,
1049
00:49:06,670 --> 00:49:08,670
but in the bottom, then,
you've got the jamminess,
1050
00:49:08,710 --> 00:49:11,070
and then in the middle,
you've got baked custard.
1051
00:49:11,110 --> 00:49:14,470
So it is a sponge-custard-sauce
all in one.
1052
00:49:14,510 --> 00:49:16,070
It's great.
1053
00:49:16,110 --> 00:49:19,110
We have a nice crusty top
and we have a nice wet, sticky
1054
00:49:19,150 --> 00:49:20,990
lemony pudding underneath.
1055
00:49:21,030 --> 00:49:24,710
I like that. Mum's done a good job.
1056
00:49:24,750 --> 00:49:26,910
Thanks, Diane. Thank you.
1057
00:49:29,230 --> 00:49:31,350
I think my main course
is a very personal choice,
1058
00:49:31,390 --> 00:49:33,390
and it was a bit of a risk
taking it.
1059
00:49:33,430 --> 00:49:35,670
And my family did say it was
probably far too sweet.
1060
00:49:35,710 --> 00:49:38,670
And I won't be taking a risk
like that again
1061
00:49:38,710 --> 00:49:40,990
if I stay on.
SHE LAUGHS
1062
00:49:42,070 --> 00:49:45,510
Last up is dancer Vito.
1063
00:49:45,550 --> 00:49:48,910
He's starting his Italian-themed
dinner party
1064
00:49:48,950 --> 00:49:52,230
with tagliatelle in a truffle
and Parmesan sauce
1065
00:49:52,270 --> 00:49:54,470
topped with truffle cream
1066
00:49:54,510 --> 00:49:55,830
and shaved truffle.
1067
00:50:02,070 --> 00:50:05,150
Vito, it's the second time
we've seen pasta from you.
1068
00:50:05,190 --> 00:50:08,230
The last time, the sauce
and the pasta didn't become one.
1069
00:50:08,270 --> 00:50:11,830
This time, you've done it.
Oh.
1070
00:50:11,870 --> 00:50:13,830
Your tagliatelle's not too thin.
1071
00:50:13,870 --> 00:50:15,390
It's got a nice bit of bounce to it.
1072
00:50:15,430 --> 00:50:17,910
The sauce is so rich with truffle.
1073
00:50:17,950 --> 00:50:19,110
Really opulent.
1074
00:50:19,150 --> 00:50:20,550
This is a dinner-party dish.
1075
00:50:20,590 --> 00:50:21,710
It's about celebration.
1076
00:50:21,750 --> 00:50:23,030
It's not everyday food.
1077
00:50:23,070 --> 00:50:25,950
And I like it a lot.
Thank you.
1078
00:50:25,990 --> 00:50:28,350
Perfectly made pasta,
sauce is magnificent.
1079
00:50:28,390 --> 00:50:31,350
Salty Parmesan making your tongue
tingle.
1080
00:50:31,390 --> 00:50:34,390
Pepper, when you get it,
making your mouth tingle,
1081
00:50:34,430 --> 00:50:37,110
and that truffle just completely
filling your senses.
1082
00:50:37,150 --> 00:50:39,110
I think you've done really,
really well.
1083
00:50:39,150 --> 00:50:41,870
And I think you do it because
it's food that you understand,
1084
00:50:41,910 --> 00:50:43,910
and I think it's actually food
you're in love with.
1085
00:50:43,950 --> 00:50:46,550
And I think it shows.
1086
00:50:46,590 --> 00:50:50,830
For dessert, Vito has made his
aunt's tiramisu.
1087
00:50:59,110 --> 00:51:02,310
Magnifico. Oh, grazie. Thank you.
1088
00:51:02,350 --> 00:51:04,870
Absolutely fantastic!
Thank you.
1089
00:51:04,910 --> 00:51:06,190
Tiramisu, in this country,
1090
00:51:06,230 --> 00:51:07,830
we find sometimes it's quite thick
1091
00:51:07,870 --> 00:51:10,270
because people use mascarpone
and cream.
1092
00:51:10,310 --> 00:51:13,270
You've made a zabaglione.
Egg yolks, sugar, mixed together
1093
00:51:13,310 --> 00:51:16,030
so it goes nice and fluffy
and fold it through the mascarpone.
1094
00:51:16,070 --> 00:51:17,550
Ample amount of espresso
1095
00:51:17,590 --> 00:51:20,630
and then a good amount of alcohol,
giving you warmth.
1096
00:51:20,670 --> 00:51:22,390
I could not eat a whole one.
1097
00:51:22,430 --> 00:51:25,030
No, no. That's enormous.
1098
00:51:25,070 --> 00:51:26,950
WHISPERS:I know.
1099
00:51:26,990 --> 00:51:28,510
There is so much coffee
1100
00:51:28,550 --> 00:51:31,230
and the alcohol is just oozing
out of those biscuits.
1101
00:51:31,270 --> 00:51:32,750
It's really well made.
1102
00:51:32,790 --> 00:51:34,710
It's too big, but its flavours
1103
00:51:34,750 --> 00:51:36,510
and its textures are delightful.
1104
00:51:36,550 --> 00:51:39,790
Thank you so, so much. Grazie mille.
I'm overwhelmed. Sorry.
1105
00:51:39,830 --> 00:51:42,590
Thank you. Thank you. Thank you.
Thanks, Vito.
1106
00:51:42,630 --> 00:51:43,590
Thank you.
1107
00:51:45,070 --> 00:51:46,230
WHISPERS:Oh, my God.
1108
00:51:46,270 --> 00:51:48,910
When they gave me the feedback,
I was like, "Yeah!"
1109
00:51:48,950 --> 00:51:51,350
You know, I was keeping, like,
very calm, like...
1110
00:51:51,390 --> 00:51:52,790
WHISPERS:..yeah, thank you.
1111
00:51:52,830 --> 00:51:56,550
But inside me, I was really, "Ah!"
I was screaming like a baby.
1112
00:51:56,590 --> 00:52:01,230
I felt like, you know, like a child
again, the little Vito was there.
1113
00:52:04,830 --> 00:52:07,390
What a fantastic bunch of five.
1114
00:52:07,430 --> 00:52:10,110
They were good in the first round
under the cloche.
1115
00:52:10,150 --> 00:52:12,510
There was some wonderful dishes
in this round.
1116
00:52:12,550 --> 00:52:15,950
I feel drained.
1117
00:52:15,990 --> 00:52:18,550
I feel like a plant without water.
1118
00:52:18,590 --> 00:52:24,190
My, my rice was done
and somehow it switched back on.
1119
00:52:24,230 --> 00:52:26,310
So, yeah, it was burnt.
1120
00:52:26,350 --> 00:52:27,790
You know what that means?
I'm home.
1121
00:52:27,830 --> 00:52:29,830
We've got a traitor.
1122
00:52:29,870 --> 00:52:31,870
Well, it wasn't me.
1123
00:52:31,910 --> 00:52:33,070
SHOUTS:No!
1124
00:52:35,110 --> 00:52:36,550
Wow!
1125
00:52:36,590 --> 00:52:39,430
I know that Vito has done us pasta
in two rounds.
1126
00:52:39,470 --> 00:52:43,750
However, his two dinner-party dishes
were fantastic.
1127
00:52:43,790 --> 00:52:48,150
Beautiful pasta with the truffle,
and that tiramisu was delightful.
1128
00:52:48,190 --> 00:52:50,990
Fab! Vito goes through
to the next round.
1129
00:52:51,030 --> 00:52:54,710
Oh, Mutya, I really liked her
scallops in the first round.
1130
00:52:54,750 --> 00:52:56,230
This round, the adobo,
1131
00:52:56,270 --> 00:52:58,350
those Filipino flavours, I love.
1132
00:52:58,390 --> 00:53:00,190
Her cheesecake.
1133
00:53:00,230 --> 00:53:03,630
Yes, the base was too thick,
but it was delicious.
1134
00:53:03,670 --> 00:53:06,750
er flavours are great.
They're bold, they're exciting,
1135
00:53:06,790 --> 00:53:08,390
but they're also crowd-pleasing.
1136
00:53:08,430 --> 00:53:09,950
Mutya goes through.
1137
00:53:09,990 --> 00:53:11,630
Two places left.
1138
00:53:11,670 --> 00:53:15,030
Dominic, OJ, Diane.
1139
00:53:15,070 --> 00:53:17,990
Actually, all three of them produced
one really good course
1140
00:53:18,030 --> 00:53:21,790
and one course which we had
a bit of a question mark over.
1141
00:53:21,830 --> 00:53:23,430
I was impressed with OJ
in the first round
1142
00:53:23,470 --> 00:53:24,590
with the pineapple and the taco.
1143
00:53:24,630 --> 00:53:25,990
I thought that was good.
1144
00:53:26,030 --> 00:53:28,070
Loved his cauliflower
in the main course.
1145
00:53:28,110 --> 00:53:31,670
Flavours with it was absolutely
superb.
1146
00:53:31,710 --> 00:53:34,310
The dessert from him,
that Maltese tart,
1147
00:53:34,350 --> 00:53:37,190
pastry, perfect,
frangipane was too wet.
1148
00:53:37,230 --> 00:53:39,430
As a cook, OJ,
I can see the positives.
1149
00:53:39,470 --> 00:53:41,470
He's showing us good vegetarian
food.
1150
00:53:41,510 --> 00:53:43,870
I can also see he's rushing
around
1151
00:53:43,910 --> 00:53:46,510
and being very, very nervous
about the competition.
1152
00:53:46,550 --> 00:53:48,110
Diane did pretty good
in the first round.
1153
00:53:48,150 --> 00:53:50,710
She got a poussin.
She cooked that really well.
1154
00:53:50,750 --> 00:53:53,430
In this round, Diane's dessert was
absolutely delicious.
1155
00:53:53,470 --> 00:53:56,510
Lemon pudding, as I remember
as a kid - fabulous.
1156
00:53:56,550 --> 00:53:58,910
The main course, John,
I didn't enjoy it at all.
1157
00:53:58,950 --> 00:54:01,390
That mango chicken.
Chicken drying out.
1158
00:54:01,430 --> 00:54:02,750
Really, really sweet.
1159
00:54:02,790 --> 00:54:04,670
Presentation was non-existent.
1160
00:54:06,750 --> 00:54:09,590
Dominic made great pasta,
tasted great,
1161
00:54:09,630 --> 00:54:13,350
but he reduced the cream too much
and it became cloying.
1162
00:54:13,390 --> 00:54:16,430
The cheesecake,
he really nailed the flavours.
1163
00:54:16,470 --> 00:54:20,230
I think the peach and raspberry
was really good.
1164
00:54:20,270 --> 00:54:22,230
We've got a decision to make.
1165
00:54:22,270 --> 00:54:24,470
Who stays and who's going home?
1166
00:54:27,310 --> 00:54:29,790
I think I've tried the hardest
I could try
1167
00:54:29,830 --> 00:54:31,630
and things went wrong,
1168
00:54:31,670 --> 00:54:36,230
but it depends on whether they see
that I have room to grow.
1169
00:54:36,270 --> 00:54:38,790
I don't want to go home
the first day,
1170
00:54:38,830 --> 00:54:42,110
but John and Gregg have
a tough decision to make.
1171
00:54:42,150 --> 00:54:44,750
And if I were to go home,
I've enjoyed the challenge.
1172
00:54:46,390 --> 00:54:48,750
Oh, if I was to go...
1173
00:54:50,630 --> 00:54:52,630
..I'm not going to get upset.
1174
00:54:52,670 --> 00:54:54,630
I've really enjoyed myself
1175
00:54:54,670 --> 00:54:57,030
and I don't want to go.
1176
00:54:57,070 --> 00:54:58,630
I don't want to go.
1177
00:54:58,670 --> 00:55:01,070
It's too much fun.
1178
00:55:14,030 --> 00:55:18,550
What an absolutely fantastic
start to this week's heat.
1179
00:55:18,590 --> 00:55:21,470
Courageous, adventurous, exciting.
1180
00:55:21,510 --> 00:55:23,430
Some really delicious food.
1181
00:55:23,470 --> 00:55:27,150
Thank you very much
for all your hard work.
1182
00:55:27,190 --> 00:55:28,830
As we said at the start of this,
1183
00:55:28,870 --> 00:55:31,470
we only have four places
in the next round.
1184
00:55:32,790 --> 00:55:35,110
It's been a really tough decision.
1185
00:55:36,750 --> 00:55:39,910
The celebrity contestant
leaving us is...
1186
00:55:46,710 --> 00:55:47,670
..Diane.
1187
00:55:50,150 --> 00:55:52,230
Diane, honestly, mate.
1188
00:55:53,510 --> 00:55:56,270
That's fine.
There's not a bad cook here.
1189
00:55:56,310 --> 00:55:58,070
I really hope you enjoyed
your time here.
1190
00:55:58,110 --> 00:56:00,190
Yeah, I did.
Thank you so, so much.
1191
00:56:00,230 --> 00:56:02,110
It's no problem.
1192
00:56:02,150 --> 00:56:03,110
Thanks, Diane.
1193
00:56:07,070 --> 00:56:11,550
Disappointed but, you know,
somebody has to go home.
1194
00:56:11,590 --> 00:56:14,430
This experience has definitely
brought a bit of passion back
1195
00:56:14,470 --> 00:56:16,150
for cooking, actually.
1196
00:56:16,190 --> 00:56:18,910
I can't wait to have dinner parties
again.
1197
00:56:20,990 --> 00:56:23,070
The four of you, well done.
1198
00:56:23,110 --> 00:56:25,910
I think this has got the makings
of something pretty exciting.
1199
00:56:33,310 --> 00:56:34,270
MUTYA:Love you lot.
1200
00:56:35,670 --> 00:56:37,310
Well, the elation, the fact
that I wasn't first out
1201
00:56:37,350 --> 00:56:38,830
is going to last forever.
1202
00:56:38,870 --> 00:56:40,870
It's literally, it's like trying
to get away from a shark, isn't it?
1203
00:56:40,910 --> 00:56:43,630
You don't need to be the fastest
swimmer, just not the slowest.
1204
00:56:43,670 --> 00:56:44,950
I feel so excited.
1205
00:56:44,990 --> 00:56:49,190
I mean, I pride myself on
being stone-cold and heartless,
1206
00:56:49,230 --> 00:56:52,830
and I don't know what this room
is making me do,
1207
00:56:52,870 --> 00:56:56,230
but I'm feeling all sense of
emotions coming out.
1208
00:56:56,270 --> 00:56:58,310
I'm loving every moment of it.
1209
00:56:59,430 --> 00:57:01,750
I'm just out of...
I'm lost for words.
1210
00:57:01,790 --> 00:57:03,990
I still can't even believe
I'm still here.
1211
00:57:04,030 --> 00:57:06,350
I can't wait to, like,
brag about it.
1212
00:57:08,510 --> 00:57:10,630
I am buzzing, buzzing.
1213
00:57:10,670 --> 00:57:13,870
I feel happy and super, super
grateful.
1214
00:57:13,910 --> 00:57:14,870
Over the moon!
1215
00:57:21,070 --> 00:57:23,070
Next time...
1216
00:57:23,110 --> 00:57:25,710
..the remaining four celebrities
are back...
1217
00:57:25,750 --> 00:57:27,910
Oh, mate, that looks great.
That looks really, really nice.
1218
00:57:27,950 --> 00:57:29,870
Oh, this is good!
1219
00:57:29,910 --> 00:57:31,830
..and the heat is on...
1220
00:57:31,870 --> 00:57:34,070
Oh, my God, they are absolutely
rank.
1221
00:57:34,110 --> 00:57:36,310
They are the worst chips ever.
1222
00:57:36,350 --> 00:57:38,870
..as they cook for a place
in the quarterfinal.
1223
00:57:38,910 --> 00:57:40,510
I think this is great.
1224
00:57:40,550 --> 00:57:43,510
It just looks like
a food truck takeaway.