1
00:00:02,140 --> 00:00:04,980
It's the Celebrity MasterChef
semifinals,
2
00:00:05,020 --> 00:00:07,540
and only the eight best cooks
remain.
3
00:00:09,660 --> 00:00:13,100
{\an8}This competition has taken over
every single nook
4
00:00:13,140 --> 00:00:15,340
{\an8}and cranny of my life.
5
00:00:16,700 --> 00:00:17,980
It's bananas.
6
00:00:18,020 --> 00:00:19,820
Bananas. Look, see?
I'm even talking food.
7
00:00:19,860 --> 00:00:22,580
{\an8}I am in the semifinal
of MasterChef.
8
00:00:22,620 --> 00:00:24,700
{\an8}I still cannot believe it.
9
00:00:24,740 --> 00:00:26,220
Honestly, I'm buzzing.
10
00:00:26,260 --> 00:00:27,580
Tonight...
11
00:00:29,620 --> 00:00:32,700
..the battle intensifies.
12
00:00:32,740 --> 00:00:34,340
The Vikings are coming!
13
00:00:34,380 --> 00:00:36,700
Yeah! Get in there!
14
00:00:36,740 --> 00:00:38,380
Ra-ar!
15
00:00:38,420 --> 00:00:40,060
Go on, then, have it!
16
00:00:40,100 --> 00:00:43,820
And one more celebrity will be
sent home.
17
00:00:43,860 --> 00:00:48,300
{\an8}The real talent is through now,
so it's very tense.
18
00:00:48,340 --> 00:00:50,300
{\an8}I'm a natural born competitor.
19
00:00:50,340 --> 00:00:51,740
I flex my muscles.
20
00:00:51,780 --> 00:00:53,420
And I'm here to make it work.
21
00:00:53,460 --> 00:00:56,660
{\an8}I 110% think I can win this
competition.
22
00:00:56,700 --> 00:00:58,140
The gloves are off.
23
00:00:58,180 --> 00:00:59,940
I'm taking no prisoners.
24
00:00:59,980 --> 00:01:02,860
We are going to start to push them.
25
00:01:02,900 --> 00:01:07,460
They're about to discover pressure
like never before.
26
00:01:07,500 --> 00:01:09,780
Let the semifinals begin.
27
00:01:20,420 --> 00:01:23,340
It's early morning.
28
00:01:23,380 --> 00:01:27,220
And the semifinalists have been
transported to South Downs
29
00:01:27,260 --> 00:01:30,220
National Park, in Hampshire...
30
00:01:30,260 --> 00:01:33,060
..at the start of the 10th century.
31
00:01:37,220 --> 00:01:38,780
Hang on.
32
00:01:38,820 --> 00:01:40,300
It's a farm.
33
00:01:40,340 --> 00:01:41,700
Oh. It's a farm.
34
00:01:41,740 --> 00:01:43,540
I see tents in a field in the rain.
35
00:01:43,580 --> 00:01:45,020
This is not going to be fun.
36
00:01:45,060 --> 00:01:46,620
This is going to be horrible.
37
00:02:01,060 --> 00:02:04,340
Welcome to the Celebrity MasterChef
semifinals.
38
00:02:04,380 --> 00:02:06,300
Congratulations. Well done.
39
00:02:06,340 --> 00:02:09,940
And welcome to the incredible
Butser Ancient Farm.
40
00:02:09,980 --> 00:02:14,300
This place is an open air museum
that tells the story
41
00:02:14,340 --> 00:02:18,460
of ancient Britain from the
Stone Age, all the way through
42
00:02:18,500 --> 00:02:20,500
to the Anglo-Saxons.
43
00:02:20,540 --> 00:02:24,300
There are 70 volunteers coming
from all over the country
44
00:02:24,340 --> 00:02:28,580
here today to recreate a proper
Anglo-Saxon village,
45
00:02:28,620 --> 00:02:31,340
with a Viking invasion.
46
00:02:31,380 --> 00:02:32,820
Now...
47
00:02:32,860 --> 00:02:34,900
CELEBRITIES LAUGH
48
00:02:34,940 --> 00:02:39,500
You have the honour of preparing
lunch for those volunteers.
49
00:02:39,540 --> 00:02:42,020
This is about big and hearty.
50
00:02:42,060 --> 00:02:44,220
It's got to be good food.
51
00:02:44,260 --> 00:02:48,460
Rochenda, Jake, H, Dom -
52
00:02:48,500 --> 00:02:49,980
you are the blue team.
53
00:02:50,020 --> 00:02:51,620
None of us can cook.
54
00:02:53,260 --> 00:02:57,540
Craig, Vito, Tamer, Harry -
you are the red team.
55
00:02:57,580 --> 00:02:59,500
Should we hug? Let's do this.
56
00:03:01,500 --> 00:03:05,740
Outside there are two tents with
your ingredients waiting for you.
57
00:03:05,780 --> 00:03:09,100
You need to choose a team leader,
and you need to make a plan.
58
00:03:09,140 --> 00:03:11,620
You have two-and-a-half hours.
59
00:03:11,660 --> 00:03:13,500
Now, off you go.
60
00:03:21,940 --> 00:03:23,340
Woohoo!
61
00:03:23,380 --> 00:03:24,780
All right, here we go.
62
00:03:24,820 --> 00:03:26,060
Oh, yeah! Wow!
63
00:03:26,100 --> 00:03:27,740
Oh, yes.
64
00:03:29,820 --> 00:03:32,660
For me now to cook for so many
people - not one, not two,
65
00:03:32,700 --> 00:03:36,340
but many people - I mean, I don't
know how I'm going to do this.
66
00:03:36,380 --> 00:03:38,420
Time management is not
the issue here.
67
00:03:38,460 --> 00:03:40,020
It's portion management.
68
00:03:40,060 --> 00:03:42,580
Because none of us have done
this many before.
69
00:03:42,620 --> 00:03:44,180
You're leader.
70
00:03:44,220 --> 00:03:45,620
Well... Yes, you are!
71
00:03:45,660 --> 00:03:48,100
Yeah, but you're all leaders
of your areas. Yes.
72
00:03:48,140 --> 00:03:50,180
So, it's like... It's a democracy.
73
00:03:50,220 --> 00:03:51,980
Yes, let's do it. Let's get it.
74
00:03:52,020 --> 00:03:54,020
Who are we going to go with
for team leader?
75
00:03:54,060 --> 00:03:55,260
I'm happy to do it.
76
00:03:55,300 --> 00:03:56,780
Yeah? Yeah, yeah, yeah, yeah.
77
00:03:56,820 --> 00:03:58,180
Yeah, I'm totally happy.
78
00:03:58,220 --> 00:04:00,580
You tell me to do something,
I'll do it. Yes.
79
00:04:00,620 --> 00:04:05,660
With leaders chosen, each team now
have two-and-a-half hours to prepare
80
00:04:05,700 --> 00:04:09,860
a meat, fish and veg main
and dessert
81
00:04:09,900 --> 00:04:14,060
from an array of ingredients,
some of which were commonly used
82
00:04:14,100 --> 00:04:16,420
during the Anglo-Saxon period.
83
00:04:18,180 --> 00:04:21,700
We tried to make this challenge
as authentic as we could.
84
00:04:21,740 --> 00:04:24,940
So, no tomatoes, no potatoes,
no chillies.
85
00:04:24,980 --> 00:04:26,860
Why? Because they're from
the Americas.
86
00:04:26,900 --> 00:04:29,100
They didn't exist in this era.
87
00:04:29,140 --> 00:04:31,980
They've got to make a plan
and work hard.
88
00:04:32,020 --> 00:04:34,220
I mean hard.
89
00:04:34,260 --> 00:04:39,820
The blue team selection includes
pork loin, bacon, cider...
90
00:04:39,860 --> 00:04:42,340
So, the meat dish, what are we going
to do? Meat dish.
91
00:04:42,380 --> 00:04:45,380
We're going to do roasted pork
with a cider sauce.
92
00:04:45,420 --> 00:04:48,980
..trout, root veg, lentils...
93
00:04:49,020 --> 00:04:51,180
We could do lentils with fish.
94
00:04:51,220 --> 00:04:55,620
..butternut squash, spelt -
an ancient whole grain -
95
00:04:55,660 --> 00:04:57,180
nettles...
96
00:04:57,220 --> 00:04:59,460
I'm happy to do a nettle risotto.
97
00:04:59,500 --> 00:05:01,380
All right, Nigella, go on!
98
00:05:01,420 --> 00:05:02,700
Nigella!
99
00:05:02,740 --> 00:05:05,180
We also give them a roasted
butternut squash.
100
00:05:05,220 --> 00:05:09,460
..apple, figs and mead -
fermented honey.
101
00:05:09,500 --> 00:05:12,100
The only thing that we haven't
fully worked out is a dessert.
102
00:05:12,140 --> 00:05:15,820
We could do an apple pie with fig.
103
00:05:15,860 --> 00:05:18,100
OK, let's get on with it.
Are we ready, team?
104
00:05:18,140 --> 00:05:19,660
Let's do it. Wahey!
105
00:05:19,700 --> 00:05:20,900
We're going in, we're going in.
106
00:05:23,580 --> 00:05:25,060
Who's your team leader?
107
00:05:25,100 --> 00:05:26,540
Team leader!
108
00:05:26,580 --> 00:05:29,380
What qualities do you think
you have for this role?
109
00:05:29,420 --> 00:05:31,420
You can always hear me in a room.
110
00:05:35,140 --> 00:05:37,380
Rochenda as team leader is
a great choice.
111
00:05:37,420 --> 00:05:39,980
Not only is she a great cook,
she's a presence.
112
00:05:40,020 --> 00:05:42,700
They will listen.
She will make herself heard.
113
00:05:42,740 --> 00:05:45,780
Being head chef, feels like I'm in
the right place.
114
00:05:47,980 --> 00:05:50,540
We've got a great leader
and we've got a plan.
115
00:05:50,580 --> 00:05:53,100
I think we're going to smash it.
116
00:05:53,140 --> 00:05:54,940
Let's just go from the top.
117
00:05:54,980 --> 00:05:58,340
The red team's options include
venison...
118
00:05:58,380 --> 00:05:59,660
So, I'm going to butcher that.
119
00:05:59,700 --> 00:06:02,100
I want to chop it all down,
cover it with pastry and make a pie.
120
00:06:02,140 --> 00:06:03,780
Does that work? That's brilliant.
121
00:06:03,820 --> 00:06:04,900
..plaice...
122
00:06:04,940 --> 00:06:07,100
Fillet this plaice here.
Keep it simple.
123
00:06:07,140 --> 00:06:09,820
..mushrooms, pearl barley...
124
00:06:09,860 --> 00:06:13,500
Vegetarian dish, we're going to make
a mushroom rice.
125
00:06:13,540 --> 00:06:15,660
..pears and plums.
126
00:06:15,700 --> 00:06:18,700
Do you want to do a lovely big,
tasty, beefy crumble?
127
00:06:18,740 --> 00:06:20,620
Cool, cool, cool, cool.
128
00:06:20,660 --> 00:06:22,100
Who's team leader?
129
00:06:22,140 --> 00:06:23,580
Me, but as I said, it's a democracy.
130
00:06:23,620 --> 00:06:25,820
So, we've got a venison pie,
is that right? Yes.
131
00:06:25,860 --> 00:06:28,380
You're making mushroom risotto?
I will make it. Yeah.
132
00:06:28,420 --> 00:06:29,940
What's being served with the fish?
133
00:06:29,980 --> 00:06:32,420
The fish is going to go with,
uh, the, erm...
134
00:06:32,460 --> 00:06:34,460
I don't know. I haven't checked yet.
135
00:06:34,500 --> 00:06:37,900
Why don't you do a little team
meeting? All right. OK?
136
00:06:37,940 --> 00:06:40,300
There needs to be something with
that fish, and he doesn't know
137
00:06:40,340 --> 00:06:42,140
what it is just yet.
138
00:06:42,180 --> 00:06:43,820
Probably could be more adventurous.
139
00:06:43,860 --> 00:06:47,020
But lashing rain, hungry people -
safety first.
140
00:06:48,620 --> 00:06:52,100
With firmer plans in place
in the blue tent...
141
00:06:52,140 --> 00:06:54,260
You're absolutely smashing it, guys.
142
00:06:54,300 --> 00:06:56,780
..make-up artist Dom...
143
00:06:56,820 --> 00:06:58,940
Yesterday it was Fashion Week.
144
00:06:58,980 --> 00:07:02,140
Today I'm putting my hands on pork.
145
00:07:02,180 --> 00:07:07,420
..is preparing two whole pork loins
for the team's meat main course.
146
00:07:07,460 --> 00:07:11,980
{\an8}The plan is to roast the pork
with loads of veg.
147
00:07:12,020 --> 00:07:15,220
They're roasting the pork,
which is a nice idea.
148
00:07:15,260 --> 00:07:19,140
However, that is kilos and kilos
of raw meat.
149
00:07:19,180 --> 00:07:20,740
Fingers crossed there.
150
00:07:20,780 --> 00:07:22,700
That could go right up to the wire.
151
00:07:22,740 --> 00:07:24,700
Hopefully we're going to get
some crackling.
152
00:07:24,740 --> 00:07:28,300
Going with the pork,
they've got a mushroom cider sauce.
153
00:07:28,340 --> 00:07:30,460
Yeah, baby!
154
00:07:30,500 --> 00:07:32,420
Spelt, which is a type of grain,
155
00:07:32,460 --> 00:07:34,260
and nettle risotto.
156
00:07:34,300 --> 00:07:36,980
This is big, this is hearty.
This will fill you up.
157
00:07:37,020 --> 00:07:39,660
You go back ninth century,
you could be eating this.
158
00:07:39,700 --> 00:07:42,260
I think that's a lovely,
lovely dish.
159
00:07:42,300 --> 00:07:46,340
Having made a start on the mushroom
and cider sauce for the pork...
160
00:07:46,380 --> 00:07:48,260
Mate, that's banging.
161
00:07:48,300 --> 00:07:50,620
..TV personality Jake...
162
00:07:50,660 --> 00:07:54,900
{\an8}It's the first time I've ever
filleted a trout in my life.
163
00:07:54,940 --> 00:07:59,620
..now has the tricky task of
prepping 25 portions of trout...
164
00:07:59,660 --> 00:08:02,820
It's a bit weird.
I used to have a pet goldfish.
165
00:08:02,860 --> 00:08:05,980
..which will be served with lentils,
broccoli,
166
00:08:06,020 --> 00:08:08,940
and a creamy white wine dill sauce.
167
00:08:08,980 --> 00:08:12,500
I did that bit, which was looking
absolutely peng. Look.
168
00:08:12,540 --> 00:08:15,460
But it's harder to do it the
other side, for some reason.
169
00:08:17,140 --> 00:08:18,860
What happened to this fish?
170
00:08:18,900 --> 00:08:21,420
Is there a reason it's sitting here
like a trophy?
171
00:08:21,460 --> 00:08:25,060
Yeah, because I'm actually going to
carry it out in my mouth
172
00:08:25,100 --> 00:08:27,340
when I give them their food,
173
00:08:27,380 --> 00:08:30,380
just to tell them that I am also
a Viking.
174
00:08:33,740 --> 00:08:36,500
Team leader and actor Rochenda...
175
00:08:36,540 --> 00:08:37,740
I'm really excited, actually.
176
00:08:37,780 --> 00:08:39,380
I've never done anything like this
before.
177
00:08:39,420 --> 00:08:43,420
..is taking charge of the team's
vegetarian course.
178
00:08:43,460 --> 00:08:48,060
She plans to roast butternut squash
wedges with rosemary and garlic,
179
00:08:48,100 --> 00:08:51,380
and serve them with the nettle
spelt risotto
180
00:08:51,420 --> 00:08:53,380
that's also going with the pork.
181
00:08:54,860 --> 00:08:56,660
Wahey!
182
00:08:56,700 --> 00:08:58,380
I've spilt the spelt!
183
00:08:58,420 --> 00:09:00,060
Spelt is an interesting grain.
184
00:09:00,100 --> 00:09:02,420
It's got a lovely little sort of
nutty flavour to it.
185
00:09:02,460 --> 00:09:04,340
Lots of seasoning is needed
in that spelt,
186
00:09:04,380 --> 00:09:06,060
otherwise it's going to be
really bland.
187
00:09:06,100 --> 00:09:09,300
And then, in here we're boiling
off the nettles.
188
00:09:09,340 --> 00:09:13,100
Nettle is like a strong spinachy
flavour, but it's from this era.
189
00:09:13,140 --> 00:09:15,860
What to do, pour boiling hot water
across the top of them.
190
00:09:15,900 --> 00:09:17,340
That gets rid of the sting.
191
00:09:17,380 --> 00:09:19,140
Then she's going to fold that
through the spelt
192
00:09:19,180 --> 00:09:21,140
at the last minute,
which is fantastic.
193
00:09:21,180 --> 00:09:23,220
Fingers crossed it tastes delicious.
194
00:09:23,260 --> 00:09:28,100
With the pork in the oven, Dom has
joined forces with pop star, H...
195
00:09:28,140 --> 00:09:30,140
You tell me when to stop peeling,
all right?
196
00:09:30,180 --> 00:09:32,260
I'm just going to crack on.
I think just peel all those.
197
00:09:32,300 --> 00:09:34,260
{\an8}OK, I'm a peeling machine.
198
00:09:34,300 --> 00:09:37,260
..to tackle an apple and fig
pie dessert.
199
00:09:37,300 --> 00:09:39,060
Like, that's plenty. Whee!
200
00:09:39,100 --> 00:09:41,860
Oh, I don't know.
No, it's lovely. OK.
201
00:09:43,180 --> 00:09:45,020
JOHN:Are you not cooking the apples
at all?
202
00:09:45,060 --> 00:09:46,380
Uh, cooking it all together.
203
00:09:46,420 --> 00:09:48,300
I would put something which is going
to make it moist.
204
00:09:48,340 --> 00:09:49,700
Like mead or...?
205
00:09:49,740 --> 00:09:50,820
Delicious!
206
00:09:50,860 --> 00:09:52,140
Yes, H! Is that true?
207
00:09:52,180 --> 00:09:53,780
Yeah! Oh, OK, right.
Go, H!
208
00:09:53,820 --> 00:09:55,580
Where has the mead gone?
209
00:09:55,620 --> 00:09:57,740
Mead is a fermented alcoholic drink.
210
00:09:57,780 --> 00:09:59,380
It's from this era.
211
00:09:59,420 --> 00:10:00,780
And it's fermented honey.
212
00:10:00,820 --> 00:10:01,940
It's nice.
213
00:10:01,980 --> 00:10:03,380
Handle it with care.
214
00:10:03,420 --> 00:10:05,620
But to use that as a flavouring
on the pie,
215
00:10:05,660 --> 00:10:07,540
I think it's a brilliant idea.
216
00:10:09,100 --> 00:10:11,020
I'll tell you what I love
about this tent -
217
00:10:11,060 --> 00:10:14,740
it's really organised, and you're
working together as a team.
218
00:10:14,780 --> 00:10:19,060
In the red tent,
teamwork is less apparent.
219
00:10:19,100 --> 00:10:22,340
Although Craig's team leader,
he's being fairly quiet.
220
00:10:24,460 --> 00:10:27,500
And, actually, each person seems
to be doing their own thing.
221
00:10:29,260 --> 00:10:31,420
Listen, you don't need a team
leader, cos everyone's
222
00:10:31,460 --> 00:10:33,700
leading everyone else. It's awesome.
223
00:10:33,740 --> 00:10:36,580
Craig's taken the fish, plaice -
that's a flat fish -
224
00:10:36,620 --> 00:10:38,060
and he's going to roast it.
225
00:10:38,100 --> 00:10:40,020
So, head off, tail off, trim fins,
226
00:10:40,060 --> 00:10:42,140
and we're going to do them
like that.
227
00:10:42,180 --> 00:10:44,620
But I don't think Craig and
that team know yet
228
00:10:44,660 --> 00:10:46,580
what's going with that fish.
229
00:10:46,620 --> 00:10:49,340
The plan is to get it in the oven
and get it cooked,
230
00:10:49,380 --> 00:10:51,420
and then we'll figure it out.
231
00:10:52,820 --> 00:10:54,500
Actor Tamer...
232
00:10:54,540 --> 00:10:55,620
Let's cook.
233
00:10:55,660 --> 00:10:59,260
..is taking sole responsibility
of preparing over three kilos
234
00:10:59,300 --> 00:11:02,620
of venison for the team's meat
main course.
235
00:11:02,660 --> 00:11:04,260
Tamer's making venison pie.
236
00:11:04,300 --> 00:11:07,820
With the pie, there's going to be
a celeriac and parsnip mash.
237
00:11:07,860 --> 00:11:10,420
Just going to take all this fat off,
or whatever you call it,
238
00:11:10,460 --> 00:11:13,380
and try and get the best parts of
the meat.
239
00:11:14,820 --> 00:11:19,180
He's got a lot of meat, and he's
going to do three massive trays.
240
00:11:19,220 --> 00:11:22,700
But he's got to be able to get it
all cooked.
241
00:11:22,740 --> 00:11:25,180
Tamer. Yes.
What makes a good pie?
242
00:11:25,220 --> 00:11:27,340
Cos you're a pie man.
What makes a good pie?
243
00:11:27,380 --> 00:11:28,620
Good gravy.
244
00:11:28,660 --> 00:11:30,620
Right? It's got to be.
The gravy and the pastry.
245
00:11:30,660 --> 00:11:32,540
You're not scared of a bunch
of Vikings, are you?
246
00:11:32,580 --> 00:11:34,340
Nah. Can't wait to go to war
with them.
247
00:11:34,380 --> 00:11:36,620
And if they don't like it, they got
problems, I'm telling you.
248
00:11:38,180 --> 00:11:40,260
Professional dancer Vito...
249
00:11:40,300 --> 00:11:41,900
Boom.
250
00:11:41,940 --> 00:11:45,260
..is taking on the vegetarian dish.
251
00:11:45,300 --> 00:11:47,780
Vito wants to do a veg risotto.
252
00:11:47,820 --> 00:11:50,100
I have to make sure that,
you know, it's going to be
253
00:11:50,140 --> 00:11:52,780
a good Italian mushroom risotto.
254
00:11:52,820 --> 00:11:54,740
Ha-ha!
255
00:11:54,780 --> 00:11:57,140
But you haven't got risotto rice
in there.
256
00:11:57,180 --> 00:11:58,820
You've got pearl barley in there.
257
00:12:00,460 --> 00:12:03,500
That barley is going to take a lot
of cooking.
258
00:12:03,540 --> 00:12:06,420
Vito, I hope, will work it out.
259
00:12:06,460 --> 00:12:10,740
Gladiator Harry is under way
peeling a mountain of pears...
260
00:12:10,780 --> 00:12:12,620
I'm not really comfortable
making this dessert.
261
00:12:12,660 --> 00:12:13,940
I don't like pears.
262
00:12:13,980 --> 00:12:15,540
It's a little bit annoying,
to be honest.
263
00:12:15,580 --> 00:12:19,780
..for a pear, plum and blackcurrant
crumble, served with custard.
264
00:12:19,820 --> 00:12:21,380
Harry, have you ever made crumble
before?
265
00:12:21,420 --> 00:12:22,860
No, I'm a crumble virgin.
266
00:12:22,900 --> 00:12:24,900
And you're making a crumble
for 40 people,
267
00:12:24,940 --> 00:12:26,660
having never made a crumble before?
268
00:12:26,700 --> 00:12:28,100
Sounds exciting, doesn't it?
269
00:12:28,140 --> 00:12:30,860
Harry doesn't like pears. We know
that from the first challenge.
270
00:12:30,900 --> 00:12:35,500
Custard is quite possibly one of
the worst things to my palate.
271
00:12:35,540 --> 00:12:37,500
And he doesn't like custard.
272
00:12:37,540 --> 00:12:39,140
And he doesn't actually do desserts.
273
00:12:39,180 --> 00:12:41,540
Why is Harry doing the dessert?
274
00:12:41,580 --> 00:12:43,180
I'm making a mess.
275
00:12:43,220 --> 00:12:44,540
HARRY LAUGHS
276
00:12:46,660 --> 00:12:48,860
You've got an hour and a half left.
277
00:12:50,260 --> 00:12:52,340
Over on Rochenda's team...
278
00:12:52,380 --> 00:12:53,660
How are we all doing? You all right?
279
00:12:53,700 --> 00:12:54,740
Yes, Chef! Yes, Chef!
280
00:12:54,780 --> 00:12:57,380
LAUGHING:Yes, Chef!
281
00:12:57,420 --> 00:13:02,020
..Jake's still hard at work prepping
the trout for the fish course.
282
00:13:02,060 --> 00:13:05,100
I just need to make sure there's
enough portions for everyone.
283
00:13:06,420 --> 00:13:09,340
Are you feeding Vikings,
or are you feeding children?
284
00:13:09,380 --> 00:13:10,820
OK, bigger bits.
285
00:13:10,860 --> 00:13:12,620
They're Vikings, mate.
All right.
286
00:13:12,660 --> 00:13:14,460
They'll eat a whole side themselves,
raw.
287
00:13:15,820 --> 00:13:19,660
Rochenda's nettle spelt risotto
well under way,
288
00:13:19,700 --> 00:13:23,340
she's moved on to the lentils to go
with the trout.
289
00:13:24,940 --> 00:13:28,980
Lentils and fish, lovely idea -
as long as the lentils are moist.
290
00:13:29,020 --> 00:13:31,700
But if they're just dry,
they're dry.
291
00:13:31,740 --> 00:13:33,900
And fish and dry doesn't work.
292
00:13:33,940 --> 00:13:36,940
What we've got in there, we've got,
like, beer, mushrooms.
293
00:13:36,980 --> 00:13:39,700
It's really hearty. Lots of butter.
294
00:13:39,740 --> 00:13:42,260
So, yeah, hopefully
it should be all right.
295
00:13:42,300 --> 00:13:44,860
But the pressure is on.
296
00:13:44,900 --> 00:13:47,580
On dessert, Dom and H are
making good progress.
297
00:13:47,620 --> 00:13:52,220
With the fruit filling for their pie
in the oven,
298
00:13:52,260 --> 00:13:54,820
H makes a start on the pastry lid.
299
00:13:54,860 --> 00:13:56,340
I'm going to get creative.
300
00:13:56,380 --> 00:13:59,620
While Dom has the challenge of
making enough custard...
301
00:13:59,660 --> 00:14:01,380
That's a lot of egg.
302
00:14:01,420 --> 00:14:03,500
It's making me gag a little.
303
00:14:03,540 --> 00:14:06,380
..for 40 portions.
304
00:14:06,420 --> 00:14:09,220
When I normally make custard,
I make it for, like, four people.
305
00:14:09,260 --> 00:14:11,140
I'm multiplying it by ten.
306
00:14:11,180 --> 00:14:13,900
Am I making 80 portions or 40?
Oh, no.
307
00:14:13,940 --> 00:14:16,100
Mate, it's better to have more than
not enough.
308
00:14:16,140 --> 00:14:18,340
Great. OK. Double portion everyone.
So, if you do two portions, sound.
309
00:14:18,380 --> 00:14:20,780
You are halfway through your
prep time, blue team.
310
00:14:20,820 --> 00:14:23,620
I love your spirit.
Love the spirit.
311
00:14:23,660 --> 00:14:25,940
In the red tent,
312
00:14:25,980 --> 00:14:28,820
the menu is still not complete.
313
00:14:28,860 --> 00:14:32,300
The ongoing issue, and it's not
resolving itself, is the fish dish.
314
00:14:32,340 --> 00:14:34,180
The hard bit is trying to piece it
all together.
315
00:14:34,220 --> 00:14:37,060
Nobody has any idea what
it's going to be served with.
316
00:14:37,100 --> 00:14:38,420
Like, no idea.
317
00:14:38,460 --> 00:14:40,220
Somebody make a decision.
318
00:14:40,260 --> 00:14:42,980
So, lads, we're going to do
a lemon butter fish sauce.
319
00:14:43,020 --> 00:14:44,620
My fear is we need something else.
320
00:14:44,660 --> 00:14:46,500
It DOES need something else.
Oh, I know what we got.
321
00:14:46,540 --> 00:14:47,860
Look what we got!
322
00:14:47,900 --> 00:14:49,540
Oh, finally.
323
00:14:49,580 --> 00:14:52,420
I'll do a cream, uh, creamed kind of
kale-y business to go with the fish.
324
00:14:52,460 --> 00:14:54,540
And then we can do a tray
of roast vegetables
325
00:14:54,580 --> 00:14:57,060
that can go with everything.
There you go.
326
00:14:57,100 --> 00:15:01,340
Decisions finally made,
Craig gets on with the veg sides.
327
00:15:01,380 --> 00:15:03,660
It's not fine dining, is it?
It's medieval.
328
00:15:03,700 --> 00:15:06,780
While Tamer's battling to cook
enough venison and mushroom
329
00:15:06,820 --> 00:15:09,220
pie filling to feed 40 people.
330
00:15:09,260 --> 00:15:12,260
We're searing it off with some
onions and some oil.
331
00:15:12,300 --> 00:15:13,860
The pie is coming together.
332
00:15:13,900 --> 00:15:16,380
He's floured the meat,
he's seasoned it really well.
333
00:15:16,420 --> 00:15:18,820
And then, now we're adding
the mushrooms.
334
00:15:18,860 --> 00:15:21,940
The problem is, when you're making a
pie, is the filling should be cold
335
00:15:21,980 --> 00:15:25,100
before the pastry goes across the
top. Because, otherwise, the pastry
336
00:15:25,140 --> 00:15:28,020
can melt, and then it actually
will become soggy.
337
00:15:28,060 --> 00:15:31,660
Your pies are going to take about
35, 40 minutes in the oven.
338
00:15:31,700 --> 00:15:33,660
The timing is everything here.
339
00:15:33,700 --> 00:15:39,700
Meanwhile, Vito's mushroom pearl
barley risotto seems to be on track.
340
00:15:39,740 --> 00:15:41,780
It looks very good.
It looks delicious.
341
00:15:41,820 --> 00:15:44,700
It smells good. It's going to
taste good, I know.
342
00:15:44,740 --> 00:15:50,020
But team-mate Harry is still finding
the dessert a challenge.
343
00:15:50,060 --> 00:15:51,780
Mm. So good, right?
344
00:15:51,820 --> 00:15:53,180
I hate pears.
345
00:15:53,220 --> 00:15:54,700
You've nailed that, buddy.
346
00:15:54,740 --> 00:15:56,300
You've nailed that.
347
00:15:57,500 --> 00:15:59,900
I've never eaten a pear before.
348
00:15:59,940 --> 00:16:02,380
It just got put in my mouth! Ah!
349
00:16:04,780 --> 00:16:06,940
I'm getting cramp.
I'm getting cramp.
350
00:16:06,980 --> 00:16:09,300
Harry's stuck in a corner
making his crumble.
351
00:16:09,340 --> 00:16:10,580
It's hard work, this.
352
00:16:10,620 --> 00:16:12,460
He's never made a crumble before
in his life.
353
00:16:12,500 --> 00:16:13,940
Oh, my gosh.
354
00:16:13,980 --> 00:16:15,180
Let's see what happens.
355
00:16:16,580 --> 00:16:18,540
Let's make a bit of noise, rattle
them up a bit. After three.
356
00:16:18,580 --> 00:16:20,300
One, two, three.
357
00:16:20,340 --> 00:16:22,340
Yeah! Yeah! Get in there!
358
00:16:22,380 --> 00:16:24,660
I think they're, like,
releasing their inner Viking.
359
00:16:24,700 --> 00:16:26,420
BLUE TEAM YELL
360
00:16:26,460 --> 00:16:28,180
Yeah! Get in there!
361
00:16:28,220 --> 00:16:29,460
Woohoo! Woohoo!
362
00:16:29,500 --> 00:16:31,380
That'll rattle them up, won't it?
363
00:16:31,420 --> 00:16:34,740
I'm really happy that they're
singing and dancing.
364
00:16:34,780 --> 00:16:36,740
Let's see if they're still
singing and dancing
365
00:16:36,780 --> 00:16:38,260
in an hour's time, shall we?
366
00:16:38,300 --> 00:16:40,340
I somehow doubt it very much.
367
00:16:42,900 --> 00:16:45,340
While both teams battle on,
368
00:16:45,380 --> 00:16:49,180
the Anglo-Saxon village is a hive
of activity.
369
00:16:53,900 --> 00:16:57,300
Today we are setting up an example
of what a West Saxon village
370
00:16:57,340 --> 00:16:58,820
would have looked like.
371
00:17:00,220 --> 00:17:02,740
With the trades and crafts that they
would have been doing as part of
372
00:17:02,780 --> 00:17:04,260
their ordinary daily life.
373
00:17:04,300 --> 00:17:08,540
We are also going to show a snapshot
of what might happen
374
00:17:08,580 --> 00:17:12,460
if a Viking raid occurred, and how a
Saxon village would defend itself.
375
00:17:14,340 --> 00:17:16,980
The kind of food that Saxons
would be eating,
376
00:17:17,020 --> 00:17:19,540
you'd have a lot of grains, wheat.
377
00:17:19,580 --> 00:17:23,220
A fair amount of greens,
stinging nettles, wild cabbage.
378
00:17:23,260 --> 00:17:25,300
Mutton, lamb, beef and pork.
379
00:17:26,700 --> 00:17:29,980
You didn't have sugar, potatoes,
tomatoes.
380
00:17:31,420 --> 00:17:34,060
So, the contestants have got a bit
of a job on trying to
381
00:17:34,100 --> 00:17:36,140
create something tasty for us.
382
00:17:38,460 --> 00:17:41,500
You are serving at one o' clock.
It's ten past 12.
383
00:17:41,540 --> 00:17:43,220
50 minutes left.
384
00:17:43,260 --> 00:17:47,740
Lunch fast approaching, the blue
team check in on their pork.
385
00:17:49,860 --> 00:17:51,700
All right, then,
let's have a look at this.
386
00:17:51,740 --> 00:17:53,660
You want to go from the middle.
Do you reckon?
387
00:17:53,700 --> 00:17:55,260
Yeah, cos that'll be where it's...
388
00:17:55,300 --> 00:17:58,380
That's coming in at 48.
That's not cooked.
389
00:17:58,420 --> 00:18:00,700
Between you and me,
and a gang of Vikings,
390
00:18:00,740 --> 00:18:02,340
I'm a little bit concerned
about that pork.
391
00:18:02,380 --> 00:18:04,820
That seems like that's cooked.
Let's put that in the bottom.
392
00:18:04,860 --> 00:18:06,460
Put it in the bottom,
put that on top.
393
00:18:06,500 --> 00:18:08,660
That's an enormous, big piece
of pork.
394
00:18:08,700 --> 00:18:10,700
If that is ready on time,
I'll be surprised.
395
00:18:12,380 --> 00:18:14,620
Something's burning. Is there
something in the oven burning?
396
00:18:14,660 --> 00:18:17,140
It was the pork, but we've just
moved them around.
397
00:18:17,180 --> 00:18:19,820
We're not worried.
We're not panicked.
398
00:18:19,860 --> 00:18:22,980
Jake's finally prepped all
of his trout...
399
00:18:23,020 --> 00:18:25,980
I've got 25 fillets of fish
for you here, Chef-a-rooni.
400
00:18:26,020 --> 00:18:29,500
..that will be pan-fried
just before service.
401
00:18:29,540 --> 00:18:31,980
We're all right. We're happy.
402
00:18:32,020 --> 00:18:34,100
We're doing well. We're loving life.
403
00:18:34,140 --> 00:18:37,020
All the way over. All the way over,
all the way over. There we go.
404
00:18:37,060 --> 00:18:41,900
With the complete apple and fig pies
in the oven...
405
00:18:41,940 --> 00:18:46,020
..H has come up with an extra
element to serve alongside them.
406
00:18:46,060 --> 00:18:50,700
So, we're going to do shields
covering the apple and fig tart.
407
00:18:50,740 --> 00:18:53,260
We had some Saxons walk past,
and I stopped them,
408
00:18:53,300 --> 00:18:55,300
and they let me take a picture.
409
00:18:55,340 --> 00:18:58,140
So, I'm going to try and do
something Saxon-y.
410
00:18:58,180 --> 00:19:00,940
But we do have 40 to do,
so watch this space.
411
00:19:00,980 --> 00:19:02,860
DOM:I mean, if I'm honest...
412
00:19:02,900 --> 00:19:05,260
Looks like a nipple? I feel like
that looks like something...
413
00:19:05,300 --> 00:19:07,980
A nipple. ..that neither you and I
know much about.
414
00:19:09,620 --> 00:19:12,540
There's little bits of detail
from the blue team.
415
00:19:12,580 --> 00:19:15,340
It's looking really, really good.
416
00:19:19,860 --> 00:19:22,740
But in the red tent,
it's a different story,
417
00:19:22,780 --> 00:19:25,180
as they're running well behind.
418
00:19:25,220 --> 00:19:26,820
And Tamer...
419
00:19:26,860 --> 00:19:28,700
Going all right. It smells good.
420
00:19:28,740 --> 00:19:32,260
..is racing to get his venison
pies assembled.
421
00:19:32,300 --> 00:19:34,140
Just getting the pastry on.
422
00:19:34,180 --> 00:19:35,820
And then we're going to get it
in the oven.
423
00:19:37,100 --> 00:19:38,860
Straight in the oven once you've got
the pastry on. Go.
424
00:19:38,900 --> 00:19:40,300
In the oven. Go.
425
00:19:41,420 --> 00:19:43,420
I've got some beef stock,
I've got some red wine.
426
00:19:43,460 --> 00:19:46,620
And hopefully there's a nice little
gravy to go on top of the pie.
427
00:19:46,660 --> 00:19:48,180
Meanwhile...
428
00:19:48,220 --> 00:19:50,980
Do you think we're OK on three trays
of vegetables?
429
00:19:51,020 --> 00:19:54,060
..Craig is struggling to get
all the veg prepped,
430
00:19:54,100 --> 00:19:57,380
which will be roasted and served
with both mains.
431
00:19:57,420 --> 00:19:58,660
There's a couple of things that are
432
00:19:58,700 --> 00:20:00,060
taking longer cos of the scale
of it.
433
00:20:00,100 --> 00:20:02,620
So, you make mashed parsnip at home,
it takes 20 minutes.
434
00:20:02,660 --> 00:20:04,460
When you make it for all
these people,
435
00:20:04,500 --> 00:20:06,220
it just seems to take forever.
436
00:20:06,260 --> 00:20:09,260
With Craig feeling the pressure...
437
00:20:09,300 --> 00:20:13,020
..Vito is having to step away
from his risotto to help.
438
00:20:14,980 --> 00:20:18,780
Craig is busy, so I'm taking the
place to look after the spinach.
439
00:20:18,820 --> 00:20:21,900
We're going to make creamed spinach,
which is going on the fish.
440
00:20:21,940 --> 00:20:23,940
Teamwork is massive here.
441
00:20:23,980 --> 00:20:26,340
You can't for a minute think that
you've just got your dish
442
00:20:26,380 --> 00:20:28,140
and ignore what's going on
around you.
443
00:20:28,180 --> 00:20:30,420
Jump in where it's needed.
444
00:20:30,460 --> 00:20:32,180
I'm confident, I'm positive.
445
00:20:32,220 --> 00:20:34,100
I like to see the glass half full,
you know?
446
00:20:34,140 --> 00:20:36,220
It's going to be very good.
447
00:20:36,260 --> 00:20:41,340
On dessert, with his first-ever
attempt at a crumble in the oven,
448
00:20:41,380 --> 00:20:44,060
Harry now has to master the custard.
449
00:20:45,420 --> 00:20:46,860
Do you know what you're doing here?
450
00:20:46,900 --> 00:20:48,380
Milk, cream, egg yolks, sugar.
451
00:20:48,420 --> 00:20:49,940
Yeah, I should be good.
452
00:20:49,980 --> 00:20:51,660
I don't like custard.
453
00:20:51,700 --> 00:20:55,420
If you know me, custard
is my worst nightmare.
454
00:20:55,460 --> 00:20:58,260
With 20 minutes to go,
the singing's gone,
455
00:20:58,300 --> 00:21:00,860
the dancing's gone,
the smiling's gone.
456
00:21:00,900 --> 00:21:02,380
Ooh...!
457
00:21:02,420 --> 00:21:03,820
Replaced by stress.
458
00:21:03,860 --> 00:21:05,140
It's a minefield!
459
00:21:05,180 --> 00:21:06,780
Pure and utter stress.
460
00:21:06,820 --> 00:21:09,180
Oh, God, please don't scramble.
Please don't scramble.
461
00:21:09,220 --> 00:21:11,100
Do you know what's difficult,
is that everything takes
462
00:21:11,140 --> 00:21:13,100
a long time, right?
463
00:21:13,140 --> 00:21:14,900
The Vikings are coming!
464
00:21:18,980 --> 00:21:20,220
Ra-ar!
465
00:21:23,140 --> 00:21:25,260
Oh, they're here! Guys, look!
466
00:21:25,300 --> 00:21:28,180
What we're putting on today would be
fairly typical of something
467
00:21:28,220 --> 00:21:31,900
that would have happened during
what's called the Anglo-Dane Wars.
468
00:21:31,940 --> 00:21:34,820
RE-ENACTORS YELL
469
00:21:34,860 --> 00:21:37,660
Where the Saxon settlements
did occasionally get attacked
470
00:21:37,700 --> 00:21:38,900
by Viking raiders.
471
00:21:38,940 --> 00:21:41,940
Go on, then, have it!
Who's Millwall, who's Chelsea?
472
00:21:41,980 --> 00:21:43,300
That's what we're going to show.
473
00:21:43,340 --> 00:21:45,180
Just how a Saxon village
would defend itself.
474
00:21:45,220 --> 00:21:46,780
My God.
475
00:21:46,820 --> 00:21:49,420
I believe our Saxon army is going to
be victorious.
476
00:21:49,460 --> 00:21:52,420
After we've beaten back the Danes,
everyone's going to be
477
00:21:52,460 --> 00:21:55,300
pretty hungry, so we're hoping
for something very tasty,
478
00:21:55,340 --> 00:21:56,940
and a lot of it.
479
00:22:03,540 --> 00:22:05,540
With service imminent...
480
00:22:05,580 --> 00:22:07,220
Ow, ow, ow...
481
00:22:07,260 --> 00:22:08,460
DOM WHIMPERS
482
00:22:08,500 --> 00:22:09,940
Well done, well done.
483
00:22:09,980 --> 00:22:12,540
..the blue team are completing
their final jobs.
484
00:22:12,580 --> 00:22:15,300
ROCHENDA:64, you're allowed
to do it to.
485
00:22:15,340 --> 00:22:16,940
That says 56.
486
00:22:16,980 --> 00:22:19,100
This one's done.
We can start carving up this one.
487
00:22:19,140 --> 00:22:21,940
This one, I'm going to whack it
back in. Fine.
488
00:22:24,020 --> 00:22:26,460
We've got 25 pieces of fish
to get through.
489
00:22:26,500 --> 00:22:28,460
I think it just needs a little bit
longer.
490
00:22:28,500 --> 00:22:30,940
It needs to be a bit more crispy.
On the other side, yeah, yeah.
491
00:22:30,980 --> 00:22:33,060
If team leader ain't worried,
I ain't worried,
492
00:22:33,100 --> 00:22:34,900
and she's not worried.
493
00:22:34,940 --> 00:22:38,940
In the red tent, things are far less
under control.
494
00:22:38,980 --> 00:22:41,540
They're burning. They're burning.
495
00:22:43,180 --> 00:22:45,380
These ovens are notorious.
496
00:22:45,420 --> 00:22:47,900
They have different hot spots
and cold spots.
497
00:22:47,940 --> 00:22:50,020
I don't think these vegetables are
doing as well on the bottom of this
498
00:22:50,060 --> 00:22:52,980
oven, so I'm thinking of swapping
them over. What do you think?
499
00:22:53,020 --> 00:22:56,020
And the more you look at it,
and the more you open the door,
500
00:22:56,060 --> 00:22:58,820
the more you're going to get rid
of the heat.
501
00:22:58,860 --> 00:23:00,900
So, our fish is our issue.
502
00:23:00,940 --> 00:23:02,620
We have three trays of fish.
503
00:23:03,860 --> 00:23:05,780
JOHN:Haven't even started cooking
the fish.
504
00:23:05,820 --> 00:23:07,900
And that could be an issue.
505
00:23:07,940 --> 00:23:09,740
Fish has got to get in the oven!
506
00:23:09,780 --> 00:23:11,300
Fish in!
507
00:23:14,780 --> 00:23:19,820
Outside, hungry Saxons and Vikings
have started to gather for lunch.
508
00:23:21,060 --> 00:23:23,420
Yeah, it's interesting,
different varieties on both.
509
00:23:23,460 --> 00:23:25,100
One's catching my eye more than
the other.
510
00:23:25,140 --> 00:23:26,980
I don't want to say which one yet.
511
00:23:27,020 --> 00:23:28,980
Final push! Come on, guys!
512
00:23:30,500 --> 00:23:32,980
Whoa! What's happening here?
There's a sauce bubbling over, guys.
513
00:23:33,020 --> 00:23:35,940
It looks like hearty food that,
you know, on a cold, wet day...
514
00:23:35,980 --> 00:23:37,540
Risotto is ready.
515
00:23:37,580 --> 00:23:39,980
..going to fill me up
and keep me warm.
516
00:23:41,900 --> 00:23:44,780
Five minutes, please. Five minutes.
517
00:23:44,820 --> 00:23:47,660
I am starving,
I haven't eaten all day.
518
00:23:47,700 --> 00:23:50,380
And I'm looking forward to whatever
is put in front of me.
519
00:23:51,820 --> 00:23:53,420
They look hungry and angry,
don't they?
520
00:23:53,460 --> 00:23:55,380
In the blue tent...
521
00:23:55,420 --> 00:23:57,620
Oh, honey! Looks amazing!
Yeah, baby!
522
00:23:57,660 --> 00:23:59,060
Woohoo!
523
00:23:59,100 --> 00:24:02,380
..everything now rests on the pork
being cooked.
524
00:24:10,300 --> 00:24:12,380
Is it cooked?
Yeah, that's definitely cooked.
525
00:24:12,420 --> 00:24:13,660
Yee-ha!
526
00:24:13,700 --> 00:24:15,940
I'm so proud of this team!
527
00:24:18,020 --> 00:24:19,540
For the red team...
528
00:24:19,580 --> 00:24:21,780
Pie's done. Vegetarian's done.
529
00:24:21,820 --> 00:24:23,780
I'm amazed.
530
00:24:23,820 --> 00:24:27,500
..it now all comes down to whether
Craig's fish has had enough time
531
00:24:27,540 --> 00:24:29,540
to roast in the oven.
532
00:24:33,140 --> 00:24:34,660
Yes, it's there.
533
00:24:34,700 --> 00:24:36,060
Mm... Stop it...!
534
00:24:36,100 --> 00:24:38,060
Oh! Mamma mia!
Oh, my, my, my, my...
535
00:24:38,100 --> 00:24:39,620
Mamma mia!
536
00:24:39,660 --> 00:24:40,980
Honestly, it's amazing.
537
00:24:41,020 --> 00:24:42,260
We've done it.
538
00:24:45,020 --> 00:24:48,100
Lunch is finally ready to be
served...
539
00:24:50,140 --> 00:24:52,540
Hungry people, hungry people.
540
00:24:52,580 --> 00:24:55,580
..and the crowds march straight
towards the blue team.
541
00:24:55,620 --> 00:24:57,140
Hello! Come in, come in.
542
00:24:58,260 --> 00:24:59,780
What are we having, sir?
543
00:24:59,820 --> 00:25:01,820
Oh, can I get the axe-cut?
544
00:25:01,860 --> 00:25:03,140
The axe-cut pork. Of course you can.
545
00:25:03,180 --> 00:25:04,500
What can I get you, darling?
546
00:25:04,540 --> 00:25:06,020
And their meat main...
547
00:25:06,060 --> 00:25:08,940
You want the axe-cut pork.
This is a Viking size.
548
00:25:08,980 --> 00:25:11,980
..served with a nettle spelt
risotto...
549
00:25:12,020 --> 00:25:16,500
And this is a mushroom
and cider sauce. Very nice.
550
00:25:16,540 --> 00:25:19,340
..is flying out the door.
551
00:25:19,380 --> 00:25:21,780
Thank you very much. Cheers.
Have a good one.
552
00:25:21,820 --> 00:25:23,180
There you are, darling.
553
00:25:25,860 --> 00:25:27,500
{\an8}I had the pork.
554
00:25:27,540 --> 00:25:30,700
It was cooked very well,
it tasted amazing.
555
00:25:30,740 --> 00:25:33,620
{\an8}I was surprised the risotto
went so well with it.
556
00:25:33,660 --> 00:25:35,620
Cos, of course, potatoes weren't
around in these days,
557
00:25:35,660 --> 00:25:37,260
so you had to have some rice.
558
00:25:37,300 --> 00:25:39,860
Yeah, it was really perfect, yeah.
559
00:25:39,900 --> 00:25:41,380
The sauce is great.
560
00:25:41,420 --> 00:25:43,380
Yeah, it's really nice.
561
00:25:43,420 --> 00:25:45,060
Pork's cooked really, really well.
562
00:25:45,100 --> 00:25:46,940
Salty crackling on the outside.
563
00:25:46,980 --> 00:25:49,020
That cider sauce,
a little bit of sharp sweetness.
564
00:25:49,060 --> 00:25:51,260
I think that is a brilliant dish.
565
00:25:52,940 --> 00:25:55,340
Would anyone like any trout?
Because we have got quite a bit.
566
00:25:55,380 --> 00:25:57,980
And I cooked it, and it is
delicious. Oh, it's beautiful.
567
00:25:58,020 --> 00:26:00,700
You want trout? Do you know, for
that, you can come to the front.
568
00:26:00,740 --> 00:26:02,860
Oh! Come on. Can I help?
569
00:26:02,900 --> 00:26:04,580
Let's warm you up, shall we?
570
00:26:04,620 --> 00:26:09,340
Jake's powers of persuasion has got
his trout - served with mushroom,
571
00:26:09,380 --> 00:26:12,660
lentils and a creamy dill sauce -
noticed.
572
00:26:13,860 --> 00:26:15,020
There you go.
573
00:26:15,060 --> 00:26:16,820
Please come and tell me how it is.
OK.
574
00:26:18,180 --> 00:26:20,860
I feel like I've found what
I'm good at in life.
575
00:26:20,900 --> 00:26:22,540
It's not necessarily cooking.
576
00:26:22,580 --> 00:26:25,580
But it's just talking pure waffle
to people.
577
00:26:27,820 --> 00:26:29,540
Flavour of the fish was lovely.
578
00:26:29,580 --> 00:26:31,500
The texture was fine.
579
00:26:31,540 --> 00:26:35,060
And the sauce that they put on it
as well, that was very flavoursome.
580
00:26:35,100 --> 00:26:37,780
This is a perfect Anglo-Saxon meal.
581
00:26:37,820 --> 00:26:40,700
Whoever made this one - ooh.
582
00:26:40,740 --> 00:26:42,780
Jake's done a brilliant job
with that fish.
583
00:26:42,820 --> 00:26:44,100
And a load of green veg.
584
00:26:44,140 --> 00:26:46,500
I tell you what,
that is really good.
585
00:26:46,540 --> 00:26:48,860
Lentils are great,
and good dill sauce.
586
00:26:50,460 --> 00:26:52,100
Pie? Team red.
587
00:26:52,140 --> 00:26:53,820
Venison pie.
588
00:26:53,860 --> 00:26:55,620
Oh, it smells good.
589
00:26:55,660 --> 00:26:57,380
On the red section...
590
00:26:57,420 --> 00:26:59,660
I appreciate you guys coming to us.
591
00:26:59,700 --> 00:27:03,100
..Tamer's hearty venison pie,
592
00:27:03,140 --> 00:27:07,180
served with celeriac and parsnip
mash, roasted root vegetables,
593
00:27:07,220 --> 00:27:09,420
and a venison and red wine
gravy...
594
00:27:09,460 --> 00:27:11,340
Hammer Tamer sauce, this is.
595
00:27:11,380 --> 00:27:13,500
..is bringing in the crowds.
596
00:27:13,540 --> 00:27:16,980
You are going to die when you have
that gravy, I'm telling you.
597
00:27:18,180 --> 00:27:19,700
I've got the venison pie.
598
00:27:19,740 --> 00:27:22,660
The meat was cooked to perfection.
Absolutely gorgeous.
599
00:27:22,700 --> 00:27:24,700
It's very, very, very tasty.
600
00:27:26,260 --> 00:27:28,540
Pastry was delicious. Nice gravy.
601
00:27:28,580 --> 00:27:30,500
Had lovely parsnip mash.
602
00:27:30,540 --> 00:27:32,100
So, yeah, it was a really
lovely meal.
603
00:27:32,140 --> 00:27:33,540
It's really nice.
604
00:27:33,580 --> 00:27:35,700
It is, for the most part, accurate
to the time period, as well.
605
00:27:35,740 --> 00:27:39,620
Although carrot at that time was
purple or white, not orange,
606
00:27:39,660 --> 00:27:41,980
but nonetheless they were carrots,
and they are very, very tasty.
607
00:27:42,020 --> 00:27:43,100
Nom.
608
00:27:44,700 --> 00:27:46,660
I think that pie is really good.
609
00:27:46,700 --> 00:27:49,100
Pastry's flaky and the venison
is cooked.
610
00:27:49,140 --> 00:27:51,300
He's done well here, Tamer, I think.
611
00:27:51,340 --> 00:27:53,980
But the carrots aren't cooked
enough, they're really quite hard.
612
00:27:55,660 --> 00:27:57,460
Anyone for a plaice? A whole plaice.
613
00:27:57,500 --> 00:27:58,940
You're going for pie.
614
00:27:58,980 --> 00:28:00,500
Any fish eaters out there?
615
00:28:00,540 --> 00:28:03,100
Full plaice, roasted in the oven.
Very delicious.
616
00:28:04,500 --> 00:28:08,180
Craig's plaice - served with
roasted root vegetables,
617
00:28:08,220 --> 00:28:12,980
creamed spinach and a lemon and dill
sauce - is also proving popular.
618
00:28:14,820 --> 00:28:17,420
{\an8}I think it's actually cooked
perfect, cos it scrapes off
619
00:28:17,460 --> 00:28:18,940
{\an8}the bone like butter.
620
00:28:18,980 --> 00:28:20,580
It had a bit of a sweet taste to it,
as well,
621
00:28:20,620 --> 00:28:22,140
so it made it really nice.
622
00:28:23,620 --> 00:28:26,100
That fish is really well cooked,
and it's buttery.
623
00:28:26,140 --> 00:28:29,740
They had no plan, whatsoever,
but it's come out quite well.
624
00:28:29,780 --> 00:28:32,660
Out of the two teams'
vegetarian options...
625
00:28:34,180 --> 00:28:37,100
Thank you very much.
Enjoy. Thank you.
626
00:28:37,140 --> 00:28:39,740
..Rochenda's butternut squash,
also served with the spelt
627
00:28:39,780 --> 00:28:42,700
nettle risotto,
has plenty of takers.
628
00:28:44,180 --> 00:28:46,940
Butternut squash is a little bit
on the hard side.
629
00:28:46,980 --> 00:28:50,220
But the risotto was beautiful,
so...
630
00:28:50,260 --> 00:28:53,380
The risotto, the flavour in it
was fantastic.
631
00:28:53,420 --> 00:28:56,300
Putting things like nettle
and spelt in was a big tick
632
00:28:56,340 --> 00:28:58,580
for me, from an authenticity
side of things.
633
00:28:58,620 --> 00:29:00,820
So, yeah, really, really
enjoyed it.
634
00:29:00,860 --> 00:29:02,580
I like that risotto, I do.
635
00:29:02,620 --> 00:29:04,940
That's well seasoned,
there's a nuttiness to it.
636
00:29:04,980 --> 00:29:08,140
I think it's a shame that butternut
squash isn't cooked enough.
637
00:29:08,180 --> 00:29:12,940
With service in full swing,
Vito's mushroom pearl barley risotto
638
00:29:12,980 --> 00:29:15,540
is yet to have a single order.
639
00:29:20,020 --> 00:29:21,900
Ladies and gentlemen. Hello.
640
00:29:21,940 --> 00:29:24,100
I've got a very upset Italian.
641
00:29:24,140 --> 00:29:26,100
There's plenty of risotto,
it's really good.
642
00:29:26,140 --> 00:29:28,580
If you need more,
make your way over. Enjoy.
643
00:29:28,620 --> 00:29:29,980
Are you all enjoying it?
644
00:29:33,380 --> 00:29:35,700
The risotto comes straight from
the Strictly dance floor!
645
00:29:35,740 --> 00:29:37,380
It's got glitter ball in there!
646
00:29:37,420 --> 00:29:40,300
It'll make you tango like you've
never tangoed before!
647
00:29:40,340 --> 00:29:42,660
Thank you. Thank you.
648
00:29:42,700 --> 00:29:45,860
I got just five or six risotto.
649
00:29:45,900 --> 00:29:47,660
You know what I mean?
650
00:29:47,700 --> 00:29:49,300
They love me so much.
651
00:29:50,740 --> 00:29:52,300
I really enjoyed the risotto.
652
00:29:52,340 --> 00:29:54,020
I wasn't expecting so many flavours.
653
00:29:54,060 --> 00:29:56,980
It's my first time having risotto,
so...
654
00:29:57,020 --> 00:29:58,980
..I'd explore it again.
655
00:29:59,020 --> 00:30:01,180
That is a nutty-flavoured grain.
656
00:30:01,220 --> 00:30:02,660
He's seasoned it well.
657
00:30:02,700 --> 00:30:04,300
It's meaty with mushrooms.
658
00:30:04,340 --> 00:30:07,380
It tastes like it's got meat in it,
but that's completely vegetarian.
659
00:30:07,420 --> 00:30:08,980
I tell you what, the boy can cook.
660
00:30:10,380 --> 00:30:12,180
With mains over...
661
00:30:12,220 --> 00:30:13,540
Ah!
662
00:30:13,580 --> 00:30:17,340
..both teams need to race to get
their desserts out.
663
00:30:17,380 --> 00:30:18,980
THEY EXCLAIM
664
00:30:20,500 --> 00:30:22,660
So, we've got the Saxons,
665
00:30:22,700 --> 00:30:24,140
and the Vikings.
666
00:30:24,180 --> 00:30:26,500
And also served...
667
00:30:26,540 --> 00:30:28,340
..with a pastry shield.
668
00:30:28,380 --> 00:30:29,980
I'm chuffed!
669
00:30:30,020 --> 00:30:31,420
On the red team...
670
00:30:31,460 --> 00:30:32,780
Oh...
671
00:30:32,820 --> 00:30:34,140
Beautiful!
672
00:30:34,180 --> 00:30:37,820
..Harry's first attempt at a crumble
is also on track.
673
00:30:38,900 --> 00:30:41,300
Trust yourself, Harry. Come on!
674
00:30:41,340 --> 00:30:46,180
His last job is to make sure his
custard is free of any lumps.
675
00:30:46,220 --> 00:30:48,580
How would I feel if there was
a bunch of Vikings
676
00:30:48,620 --> 00:30:50,140
with lumpy custard?
677
00:30:50,180 --> 00:30:51,740
I'd probably have to fight them.
678
00:30:54,100 --> 00:30:57,260
Harry's never made custard before,
and, miraculously, he's made it.
679
00:30:57,300 --> 00:30:59,740
Where the recipe came from,
I have no idea.
680
00:30:59,780 --> 00:31:01,860
Queues very quickly form...
681
00:31:01,900 --> 00:31:03,460
You made shields?
682
00:31:03,500 --> 00:31:06,100
Yes! That's wicked.
Viking shields! That's fantastic.
683
00:31:06,140 --> 00:31:07,340
Yes!
684
00:31:07,380 --> 00:31:12,420
..for H and Dom's apple, fig and
honey mead pie, served with custard.
685
00:31:15,020 --> 00:31:16,700
Honestly, I'm chuffed with this.
686
00:31:16,740 --> 00:31:18,620
Chuffed. Thank you.
I really am.
687
00:31:18,660 --> 00:31:21,260
Spiced apple and fig,
it was fantastic.
688
00:31:21,300 --> 00:31:24,420
I like the way the mead was
incorporated into the dish.
689
00:31:24,460 --> 00:31:27,420
Fruit was deliciously soft,
and beautiful custard.
690
00:31:27,460 --> 00:31:29,260
Really delicious custard.
691
00:31:29,300 --> 00:31:31,940
The shield pastry was a lovely
accompaniment.
692
00:31:31,980 --> 00:31:34,500
So, ten out of ten. Beautiful.
693
00:31:34,540 --> 00:31:37,420
Love the flavour. There's a little
bit of sweetness in the background,
694
00:31:37,460 --> 00:31:39,100
and that's probably the honey mead.
695
00:31:39,140 --> 00:31:40,620
Crispy pastry across the top.
696
00:31:40,660 --> 00:31:42,580
Really good creamy custard.
697
00:31:42,620 --> 00:31:44,020
That's a really good dish.
698
00:31:45,340 --> 00:31:47,660
The crowds are also lining up...
699
00:31:47,700 --> 00:31:49,340
I'm giving the people
what they want,
700
00:31:49,380 --> 00:31:51,340
and clearly it's a day for crumble.
701
00:31:51,380 --> 00:31:54,340
..for Harry's pear, plum and
blackcurrant crumble.
702
00:31:54,380 --> 00:31:55,820
Amazing. Thank you.
703
00:31:56,980 --> 00:31:58,820
The crumble had a good crunch.
704
00:31:58,860 --> 00:32:01,900
The flavours together worked
really, really well.
705
00:32:01,940 --> 00:32:05,060
The texture of the pear,
along with kind of the tang
706
00:32:05,100 --> 00:32:07,940
of the blackcurrant, just worked
really nicely together.
707
00:32:07,980 --> 00:32:09,420
Super homely, super comforting.
708
00:32:09,460 --> 00:32:11,420
Exactly what we need when
we've been soaked.
709
00:32:14,020 --> 00:32:16,300
The custard, I tell you,
it's absolutely divine.
710
00:32:16,340 --> 00:32:17,780
It's gorgeous.
711
00:32:19,540 --> 00:32:21,580
Sharp blackcurrants, sweet pears.
712
00:32:21,620 --> 00:32:24,220
On top, lots and lots of oats
and soft brown sugar.
713
00:32:24,260 --> 00:32:26,020
The custard is great.
714
00:32:26,060 --> 00:32:29,020
Harry has done an absolutely
fantastic job here.
715
00:32:31,020 --> 00:32:32,740
Well done, guys!
716
00:32:32,780 --> 00:32:34,220
Well done. Seriously.
Mwah! Mwah!
717
00:32:34,260 --> 00:32:35,780
Well done, my boys.
718
00:32:35,820 --> 00:32:37,260
MasterChef winners.
719
00:32:37,300 --> 00:32:39,220
THEY CHEER
720
00:32:43,020 --> 00:32:45,660
When you consider the weather and
the conditions they had to
721
00:32:45,700 --> 00:32:48,580
work in today, I think this is
nothing short of remarkable.
722
00:32:50,620 --> 00:32:52,660
I can't believe four people
who don't really know each other
723
00:32:52,700 --> 00:32:54,300
cooked for that number of people.
724
00:32:54,340 --> 00:32:57,980
I'll be honest with you, when we
came in here, I said, no chance.
725
00:32:58,020 --> 00:33:00,220
I'm relieved it's over.
726
00:33:00,260 --> 00:33:02,540
And I'm sweating and I'm tired
and I'm hot,
727
00:33:02,580 --> 00:33:04,860
and I need a cup of tea
and a biscuit.
728
00:33:06,580 --> 00:33:09,540
My team did absolutely amazing.
729
00:33:09,580 --> 00:33:10,940
It was all go, go, go.
730
00:33:10,980 --> 00:33:12,860
But in the end,
absolutely smashed it.
731
00:33:14,340 --> 00:33:16,260
There was a really good team spirit.
732
00:33:16,300 --> 00:33:18,780
You know what, if I did this,
I feel like I can do anything.
733
00:33:18,820 --> 00:33:21,180
So, yeah, bring on the semifinals.
734
00:33:43,180 --> 00:33:47,500
Welcome back here to the dry and
warm MasterChef kitchen.
735
00:33:47,540 --> 00:33:52,220
Never have a bunch of wet, cold
Anglo-Saxons and Vikings
736
00:33:52,260 --> 00:33:54,660
been so well fed, let me tell you.
737
00:33:54,700 --> 00:33:56,700
Today you're cooking to a brief,
738
00:33:56,740 --> 00:33:59,540
and that brief is to cook for
Gregg and I a dish
739
00:33:59,580 --> 00:34:02,380
with an ingredient that
you do not like.
740
00:34:03,740 --> 00:34:05,980
Ladies and gentlemen,
one hour, 30 minutes.
741
00:34:06,020 --> 00:34:09,980
And at the end of this,
one of you will be going home.
742
00:34:10,020 --> 00:34:11,580
Let's cook.
743
00:34:14,740 --> 00:34:17,180
This is tricky, to work with
something that you don't
744
00:34:17,220 --> 00:34:18,580
particularly like.
745
00:34:18,620 --> 00:34:20,740
But they have got a job to do.
746
00:34:20,780 --> 00:34:24,860
Overcome your natural prejudices
and deliver us something delicious.
747
00:34:27,140 --> 00:34:29,820
Today I am a bit anxious.
748
00:34:29,860 --> 00:34:31,460
I'm not going to lie.
749
00:34:33,060 --> 00:34:35,500
I don't like spinach.
750
00:34:35,540 --> 00:34:38,340
My mum tried all the way possible
to give me the spinach.
751
00:34:38,380 --> 00:34:40,780
When she just turned around,
I just went out from the balcony
752
00:34:40,820 --> 00:34:42,780
and sort of like...out.
753
00:34:42,820 --> 00:34:46,220
And after two minutes, our neighbour
came up with the white bedsheet,
754
00:34:46,260 --> 00:34:48,580
just clean, all green.
755
00:34:48,620 --> 00:34:51,180
And she said, like, "You throw
the spinach from the balcony!"
756
00:34:51,220 --> 00:34:52,460
You're a bad boy.
757
00:34:52,500 --> 00:34:54,100
My mum really told me off.
758
00:34:54,140 --> 00:34:57,380
But that was the last time that she
offered me spinach as a meal.
759
00:35:00,060 --> 00:35:02,540
Vito is making for us a raviolo,
760
00:35:02,580 --> 00:35:05,420
which has got a pasta made
with spinach,
761
00:35:05,460 --> 00:35:08,100
filled with a ricotta filling
with spinach.
762
00:35:08,140 --> 00:35:09,340
{\an8}Come on, V.
763
00:35:10,820 --> 00:35:13,140
{\an8}Oh... Go on, that's sick.
Oh, thank you.
764
00:35:13,180 --> 00:35:15,700
With an egg yolk in the centre.
765
00:35:15,740 --> 00:35:20,140
He needs to boil that so that the
egg yolk itself still stays runny,
766
00:35:20,180 --> 00:35:22,500
but the pasta is cooked
on the outside.
767
00:35:22,540 --> 00:35:24,060
Please don't break.
768
00:35:24,100 --> 00:35:25,940
Come on, babies.
769
00:35:25,980 --> 00:35:29,900
We've also got the sauce made from
spinach, served with guanciale,
770
00:35:29,940 --> 00:35:31,860
which is a cured pork cheek.
771
00:35:31,900 --> 00:35:35,380
I just hope that it will taste good,
because I'm not going to try that.
772
00:35:35,420 --> 00:35:37,620
Vito is so adverse to spinach,
773
00:35:37,660 --> 00:35:40,180
so he's asking Jake to taste
his sauce for him.
774
00:35:40,220 --> 00:35:41,980
Mate, that tastes delicious.
I'm not even lying.
775
00:35:42,020 --> 00:35:43,460
It's fine?
That is delicious.
776
00:35:43,500 --> 00:35:44,820
That's dangerous.
777
00:35:44,860 --> 00:35:46,820
It's a competition -
he can stitch him up.
778
00:35:46,860 --> 00:35:48,220
Sabotage. It tasted horrible!
779
00:35:48,260 --> 00:35:49,340
No, it didn't.
780
00:35:53,660 --> 00:35:56,620
This is a real challenge,
because I'm using an ingredient
781
00:35:56,660 --> 00:36:00,740
that I have literally tried to
steer away from all my life.
782
00:36:03,180 --> 00:36:05,340
It's the aubergine. It's really
boring, it's really dull.
783
00:36:05,380 --> 00:36:06,700
If you eat it raw, it's bitter.
784
00:36:06,740 --> 00:36:08,700
If you cook it up,
it just goes bleurgh.
785
00:36:08,740 --> 00:36:11,020
So, yeah, it's not my favourite
vegetable.
786
00:36:11,060 --> 00:36:14,100
But it's domelike and shiny,
very much like us.
787
00:36:14,140 --> 00:36:15,180
I know!
788
00:36:15,220 --> 00:36:16,940
Little perfect highlighter.
789
00:36:19,100 --> 00:36:22,140
My plan to make aubergine tasty
is to actually just mix it
790
00:36:22,180 --> 00:36:23,860
with as many different things
as possible.
791
00:36:25,540 --> 00:36:27,780
He is going to use it three
different ways.
792
00:36:27,820 --> 00:36:31,260
We've got a meatball - half beef
mince and half roasted aubergine
793
00:36:31,300 --> 00:36:33,340
which has been pureed.
794
00:36:33,380 --> 00:36:35,860
He needs to seal the meatballs
really well, so he gets
795
00:36:35,900 --> 00:36:37,980
a lovely crust on the outside
of them.
796
00:36:38,020 --> 00:36:40,420
With that we've also got
an aubergine puree.
797
00:36:40,460 --> 00:36:44,820
But on the side we've got this
Japanese pickled aubergine mixture.
798
00:36:44,860 --> 00:36:47,540
And I just hope that these
two different ideas,
799
00:36:47,580 --> 00:36:50,620
of sort of Middle Eastern meatballs
and with a Japanese pickle,
800
00:36:50,660 --> 00:36:52,820
aren't too unusual.
801
00:36:52,860 --> 00:36:55,060
I think I got it.
I think I know what I'm doing.
802
00:36:56,820 --> 00:36:58,540
Good energy. Good energy!
803
00:37:00,460 --> 00:37:02,260
What are you making for us, Tamer?
804
00:37:02,300 --> 00:37:04,020
I'm making you a truffle beef
Wellington.
805
00:37:04,060 --> 00:37:05,620
I can't stand truffle.
806
00:37:05,660 --> 00:37:07,820
I'm that bad,
if truffle goes inside me,
807
00:37:07,860 --> 00:37:09,620
within three minutes,
I'm throwing up.
808
00:37:09,660 --> 00:37:11,060
See that thing over there?
809
00:37:11,100 --> 00:37:12,940
It's my biggest nightmare.
810
00:37:12,980 --> 00:37:15,940
When you cut it, it's that,
and them...
811
00:37:15,980 --> 00:37:18,460
Literally. It's that bad, Gregg.
812
00:37:20,260 --> 00:37:22,980
Tamer's taking a fillet of beef,
which is going to be sealed
813
00:37:23,020 --> 00:37:26,180
very, very well,
nice and dark on the outside.
814
00:37:26,220 --> 00:37:28,500
Then he's going to make pancakes.
815
00:37:28,540 --> 00:37:31,740
Then he's laying ham,
spreading his mushroom duxelle
816
00:37:31,780 --> 00:37:33,060
across the top of that.
817
00:37:33,100 --> 00:37:34,580
Oh, here it is.
818
00:37:34,620 --> 00:37:36,460
The dreaded truffle's going on.
819
00:37:40,060 --> 00:37:42,060
Oh, mate, that smell's killing me.
820
00:37:42,100 --> 00:37:44,340
Then he's putting his beef fillet
on top,
821
00:37:44,380 --> 00:37:47,580
and then wrapping the whole thing up
in puff pastry.
822
00:37:47,620 --> 00:37:49,900
Once I get this in the oven,
I can relax.
823
00:37:49,940 --> 00:37:52,140
It will take between
30 and 35 minutes
824
00:37:52,180 --> 00:37:54,140
for that beef Wellington to cook.
825
00:37:54,180 --> 00:37:57,100
But he's got to give it enough time
to roast it, then rest it,
826
00:37:57,140 --> 00:37:58,900
and then to serve it.
827
00:37:58,940 --> 00:38:00,980
Cook for me, baby. Cook for me.
828
00:38:02,380 --> 00:38:05,460
You've had 35 minutes.
35 minutes are gone.
829
00:38:07,020 --> 00:38:09,060
Liver is the enemy.
830
00:38:09,100 --> 00:38:11,380
I cannot bear it.
831
00:38:11,420 --> 00:38:14,020
Brings back childhood horrors.
832
00:38:16,020 --> 00:38:18,060
My dad, God love him,
God rest his soul.
833
00:38:18,100 --> 00:38:19,700
He passed away three years ago.
834
00:38:19,740 --> 00:38:22,460
He'd cook it to within an inch
of its life,
835
00:38:22,500 --> 00:38:25,340
and it'd be, like, kind of grainy
and disgusting.
836
00:38:25,380 --> 00:38:28,100
But I thought, you know something,
for the old fella,
837
00:38:28,140 --> 00:38:30,260
I'm going to learn to cook liver
and like it.
838
00:38:33,420 --> 00:38:35,420
Craig's using lamb's liver,
839
00:38:35,460 --> 00:38:38,180
one of the strongest livers
known to man.
840
00:38:38,220 --> 00:38:40,780
Look at it. Do you know what
that does in the body?
841
00:38:40,820 --> 00:38:42,740
So disgusting. I actually...
842
00:38:42,780 --> 00:38:44,500
I just can't cope with it.
843
00:38:44,540 --> 00:38:46,860
It needs to be crispy on
the outside, slightly pink
844
00:38:46,900 --> 00:38:48,500
on the inside.
845
00:38:48,540 --> 00:38:51,620
And if it's not cooked enough,
it's really, really tough and chewy.
846
00:38:51,660 --> 00:38:55,260
And then he's making a sauce
using onions and bacon.
847
00:38:55,300 --> 00:38:57,700
But he's also going to put some
cranberries in there.
848
00:38:57,740 --> 00:38:59,460
Cranberries are sharp,
849
00:38:59,500 --> 00:39:02,220
but that sharpness actually might
complement the liver.
850
00:39:03,620 --> 00:39:08,100
My ingredient today that I'm
cooking that I avoid/hate...
851
00:39:08,140 --> 00:39:09,660
..is fish.
852
00:39:11,420 --> 00:39:14,260
I've got a bit of trauma with fish.
853
00:39:14,300 --> 00:39:18,340
My dad and my brothers, we all used
to go fishing every weekend.
854
00:39:18,380 --> 00:39:21,940
And we caught fish, and my gran
would always make a fish pie,
855
00:39:21,980 --> 00:39:24,340
and I really disliked it.
856
00:39:24,380 --> 00:39:26,300
Just way too fishy.
857
00:39:26,340 --> 00:39:31,300
So, I have challenged myself to make
a pie with fish...
858
00:39:31,340 --> 00:39:33,580
..with a twist. What's the twist?
859
00:39:33,620 --> 00:39:35,180
It's a fish and chip pie.
860
00:39:37,540 --> 00:39:42,340
We have got a classic fish pie base
- cod poached in white wine.
861
00:39:42,380 --> 00:39:44,180
That's... It's really good.
862
00:39:45,540 --> 00:39:48,140
He's thickened that sauce
with a roux.
863
00:39:48,180 --> 00:39:51,300
The only "roux" I knew a week ago
was a drag queen.
864
00:39:51,340 --> 00:39:53,660
On top of that, he's doing chips.
865
00:39:53,700 --> 00:39:56,900
So, underneath, that sauce and
potatoes are going to come together.
866
00:39:56,940 --> 00:39:59,020
So, you get the texture
of a fish pie.
867
00:39:59,060 --> 00:40:00,940
Really very ingenious.
868
00:40:00,980 --> 00:40:02,540
Ow, hot.
869
00:40:02,580 --> 00:40:04,540
Carefully.
870
00:40:04,580 --> 00:40:06,540
With that he's going to do
his mushy peas.
871
00:40:06,580 --> 00:40:09,220
And we've got one of my boy's
favourite things in the world,
872
00:40:09,260 --> 00:40:10,900
home-made ketchup.
873
00:40:13,500 --> 00:40:16,100
So weird having so many people
in the kitchen. Oh.
874
00:40:16,140 --> 00:40:18,380
It's busy. Busy!
875
00:40:20,220 --> 00:40:22,580
Rochenda, what's the ingredient
you don't like?
876
00:40:22,620 --> 00:40:24,140
Marmalade.
877
00:40:24,180 --> 00:40:27,620
My friend, Esther, is always
trying to send me home
878
00:40:27,660 --> 00:40:30,060
with jars of marmalade,
and they're huge.
879
00:40:30,100 --> 00:40:32,420
And I absolutely can't stand it.
880
00:40:32,460 --> 00:40:35,300
So, when the brief came through,
I rang her up straight away
881
00:40:35,340 --> 00:40:37,420
and went, "I've got a job for
your marmalade.
882
00:40:37,460 --> 00:40:39,460
"I'm going to take it in."
883
00:40:41,460 --> 00:40:43,940
Marmalade is definitely an acquired
taste.
884
00:40:43,980 --> 00:40:46,580
Sweet orange, but also bitter
rind together,
885
00:40:46,620 --> 00:40:49,140
so it's sweet and bitter.
886
00:40:49,180 --> 00:40:53,540
I got packed up to school with
marmalade and jam sandwiches
887
00:40:53,580 --> 00:40:58,260
for many years, and I think that was
the beginning of the hatred.
888
00:40:58,300 --> 00:41:01,180
She's going to make us
a marmalade cake.
889
00:41:02,380 --> 00:41:05,260
If she doesn't mix the cake batter
properly, the almond meal could
890
00:41:05,300 --> 00:41:08,060
make it very short, and it could be
crumbly and fall apart.
891
00:41:08,100 --> 00:41:11,580
Alongside that, she's also making
frozen marmalade yoghurt.
892
00:41:11,620 --> 00:41:13,620
It should be delicious.
893
00:41:13,660 --> 00:41:17,340
I am the only person making
a dessert this round.
894
00:41:17,380 --> 00:41:19,580
Gregg has got a very sweet tooth.
895
00:41:19,620 --> 00:41:21,980
So, you know my thinking.
896
00:41:26,980 --> 00:41:29,940
I'm feeling about this challenge,
like I feel about every challenge,
897
00:41:29,980 --> 00:41:31,780
I'm going in the unknown.
898
00:41:33,620 --> 00:41:36,540
I hate gnocchi. It tastes like
rubber Wellington boots.
899
00:41:36,580 --> 00:41:38,540
It might be because you haven't had
good gnocchi.
900
00:41:38,580 --> 00:41:39,940
That's maybe what it is.
901
00:41:39,980 --> 00:41:41,700
I think it maybe was a bit overdone.
902
00:41:41,740 --> 00:41:43,660
That's why I've made quite
a strong sauce.
903
00:41:43,700 --> 00:41:46,940
So, I'm hoping, if that's not cooked
right, you won't be able to tell,
904
00:41:46,980 --> 00:41:48,460
cos the sauce is so strong.
905
00:41:48,500 --> 00:41:50,980
We'll be able to tell.
You'll be able to tell? Yeah!
906
00:41:54,220 --> 00:41:56,460
Gnocchi, a lovely, fluffy
potato dumpling.
907
00:41:56,500 --> 00:41:58,140
I don't know what he's been eating.
908
00:41:58,180 --> 00:42:00,180
He said they're tough like
a Wellington boot.
909
00:42:00,220 --> 00:42:02,980
Whose idea was it to put fancy
grooves on every single
910
00:42:03,020 --> 00:42:04,500
bit of gnocchi?
911
00:42:04,540 --> 00:42:05,980
What a turnip.
912
00:42:06,020 --> 00:42:08,220
He's got to cook them well in
boiling water.
913
00:42:08,260 --> 00:42:10,900
And if they boil too ferociously,
they smash into each other
914
00:42:10,940 --> 00:42:12,500
and turn back into mash.
915
00:42:12,540 --> 00:42:14,700
How long do you cook gnocchi for?
Like, five minutes, isn't it?
916
00:42:14,740 --> 00:42:16,100
G-gnocchi!
917
00:42:16,140 --> 00:42:19,460
Jake's sauce is made from olives,
tomatoes and aubergines.
918
00:42:19,500 --> 00:42:22,540
But he's got to make sure
that sauce is really strong
919
00:42:22,580 --> 00:42:26,620
and full of flavour,
because those gnocchi are bland.
920
00:42:26,660 --> 00:42:28,500
Oh, my God, it's so good.
Good?
921
00:42:28,540 --> 00:42:29,780
Mm! Really?
922
00:42:29,820 --> 00:42:31,900
It's very rich, you know.
I like it. Yeah.
923
00:42:31,940 --> 00:42:33,500
I think they like rich.
924
00:42:33,540 --> 00:42:35,780
With that we're getting prawns
running through it.
925
00:42:35,820 --> 00:42:39,220
The textures could be a little bit
unusual.
926
00:42:39,260 --> 00:42:42,700
I'm going to do everything in my
power to make a really de-nish...
927
00:42:42,740 --> 00:42:44,420
..delicious gnocchi dish.
928
00:42:44,460 --> 00:42:46,340
Try saying that with these teeth.
929
00:42:49,420 --> 00:42:51,580
Carbs on carbs on carbs.
930
00:42:51,620 --> 00:42:53,020
All the carbs.
931
00:42:55,100 --> 00:42:58,060
What's the ingredient you don't
like, Harry? Double cream.
932
00:42:58,100 --> 00:43:00,420
It's the look of it, it's the taste
of it, it's the smell.
933
00:43:00,460 --> 00:43:03,980
So, I'm making a sauce from double
cream with wine, which I wouldn't
934
00:43:04,020 --> 00:43:06,900
drink either. With cod,
which I wouldn't eat either.
935
00:43:06,940 --> 00:43:08,900
With pasta, which I wouldn't
eat out, as well.
936
00:43:08,940 --> 00:43:10,780
We asked you for one ingredient
you didn't like,
937
00:43:10,820 --> 00:43:12,620
and you're giving us five? Yes!
938
00:43:15,380 --> 00:43:17,220
Double cream just gives me the ick.
939
00:43:17,260 --> 00:43:19,420
If my wife was to drink it,
I wouldn't kiss her for, like
940
00:43:19,460 --> 00:43:21,580
some time after.
I'm like, "I'm sorry."
941
00:43:21,620 --> 00:43:24,700
He's going to make his own pasta
and turn it to linguine.
942
00:43:24,740 --> 00:43:26,900
I learned how to make pasta
in the restaurant,
943
00:43:26,940 --> 00:43:31,380
so I'm quite excited to see what
I can do with that, you know?
944
00:43:31,420 --> 00:43:34,500
He's then going to pan-fry a piece
of cod and place it on top
945
00:43:34,540 --> 00:43:36,660
of his pasta.
946
00:43:36,700 --> 00:43:39,780
That cod needs to have a nice little
brown colour on the outside,
947
00:43:39,820 --> 00:43:41,980
and it should be slippery
and falls apart
948
00:43:42,020 --> 00:43:44,020
when you put your fork into it.
949
00:43:44,060 --> 00:43:46,060
Then on the side of that,
we're getting a flatbread
950
00:43:46,100 --> 00:43:47,620
filled with mozzarella.
951
00:43:49,580 --> 00:43:52,500
Does a piece of flatbread
filled with mozzarella
952
00:43:52,540 --> 00:43:55,620
go with a piece of fish stuck
on a piece of pasta?
953
00:43:55,660 --> 00:43:57,260
I'm not quite sure.
954
00:43:58,540 --> 00:44:00,140
Be confident, mate. Be confident.
955
00:44:00,180 --> 00:44:01,620
How many minutes left?
956
00:44:01,660 --> 00:44:04,140
You've got just five minutes,
please, everybody.
957
00:44:05,740 --> 00:44:08,020
Oh, my gosh.
These things scare me.
958
00:44:09,500 --> 00:44:12,020
Three minutes, guys.
959
00:44:18,540 --> 00:44:21,220
You have 90 seconds, please,
everybody.
960
00:44:21,260 --> 00:44:22,580
90 seconds.
961
00:44:22,620 --> 00:44:24,540
Oh, oh, oi...!
962
00:44:27,500 --> 00:44:28,740
Oh, no.
963
00:44:28,780 --> 00:44:30,300
We haven't finished yet.
964
00:44:30,340 --> 00:44:31,860
Where's the...?
965
00:44:36,980 --> 00:44:39,540
That's it, time's up!
Everybody stop.
966
00:44:43,140 --> 00:44:45,220
Vito, up you come, please.
967
00:44:45,260 --> 00:44:47,260
Go on, my boy. Go on!
968
00:44:47,300 --> 00:44:49,060
First up is Vito.
969
00:44:50,780 --> 00:44:54,220
He doesn't like spinach,
and he's used it to make
970
00:44:54,260 --> 00:44:57,580
a ricotta, spinach and
egg yolk ravioli,
971
00:44:57,620 --> 00:45:04,340
served with a creamy spinach sauce
and guanciale pork cheek lardons.
972
00:45:04,380 --> 00:45:07,540
Inside here, we should have
a runny egg yolk.
973
00:45:09,540 --> 00:45:10,940
Yes!
974
00:45:19,460 --> 00:45:23,580
That rich egg yolk against the
iron richness of that spinach.
975
00:45:23,620 --> 00:45:25,060
That is very good.
976
00:45:25,100 --> 00:45:27,940
Guanciale is also salty,
those little bits of pig cheek.
977
00:45:27,980 --> 00:45:30,620
But that's OK because you haven't
particularly seasoned the puree.
978
00:45:30,660 --> 00:45:32,660
So, that's absolutely fine.
979
00:45:32,700 --> 00:45:34,300
Well done.
980
00:45:34,340 --> 00:45:35,620
Thank you.
981
00:45:35,660 --> 00:45:37,740
Very rich. It's very moreish.
982
00:45:37,780 --> 00:45:39,780
The spinach is definitely the star
of the show.
983
00:45:39,820 --> 00:45:40,820
Thank you so much.
984
00:45:43,580 --> 00:45:45,900
The egg yolk was runny.
985
00:45:45,940 --> 00:45:47,300
Thank you.
986
00:45:49,380 --> 00:45:50,420
Yeah, I'm happy.
987
00:45:53,620 --> 00:45:56,860
Based on his disapproval
of double cream,
988
00:45:56,900 --> 00:46:00,820
Harry has cooked cod fillets
spiced with paprika,
989
00:46:00,860 --> 00:46:05,260
along with linguine in a creamy
mushroom and white wine sauce,
990
00:46:05,300 --> 00:46:08,580
served with mozzarella-stuffed
flatbreads.
991
00:46:13,420 --> 00:46:15,100
That fish is perfect.
992
00:46:15,140 --> 00:46:18,500
It is literally coming away
in page-like flakes.
993
00:46:18,540 --> 00:46:20,020
Your pasta is well cooked.
994
00:46:20,060 --> 00:46:22,380
I really like your bread
with the creaminess
995
00:46:22,420 --> 00:46:24,260
and saltiness of mozzarella.
996
00:46:24,300 --> 00:46:26,860
I just don't think bread, pasta,
with a big lump of cod
997
00:46:26,900 --> 00:46:28,540
on the top is well designed.
998
00:46:30,100 --> 00:46:32,540
The sauce,
which is creamy and thick.
999
00:46:32,580 --> 00:46:34,860
Mushrooms, shallots, white wine.
1000
00:46:34,900 --> 00:46:36,820
Really, really nicely done.
1001
00:46:36,860 --> 00:46:38,420
Doesn't work as a dish.
1002
00:46:38,460 --> 00:46:40,700
But the cooking of everything
is great.
1003
00:46:43,140 --> 00:46:45,580
I'm feeling very proud.
I'm just so relieved.
1004
00:46:45,620 --> 00:46:48,020
Ooh...!
Go, on, Nitro! N-N-Nitro!
1005
00:46:48,060 --> 00:46:50,140
At the end of the day, I made
a dish that I didn't like.
1006
00:46:50,180 --> 00:46:52,060
Although it didn't mix match
together,
1007
00:46:52,100 --> 00:46:54,700
they saw that I've got some...
some skills.
1008
00:46:57,220 --> 00:47:00,660
Inspired by his dislike of
aubergines,
1009
00:47:00,700 --> 00:47:04,340
Dom has cooked spicy aubergine
and beef meatballs,
1010
00:47:04,380 --> 00:47:07,180
aubergine and lemon puree,
1011
00:47:07,220 --> 00:47:12,500
and a pickled aubergine cucumber and
radish salad in a miso vinaigrette,
1012
00:47:12,540 --> 00:47:14,980
served with flatbreads.
1013
00:47:19,300 --> 00:47:21,380
I like your meatballs,
I think they're great.
1014
00:47:21,420 --> 00:47:23,900
They stayed nice and moist,
and really, really well seasoned.
1015
00:47:23,940 --> 00:47:26,500
The aubergine puree,
it's a lot of lemon in there.
1016
00:47:26,540 --> 00:47:28,620
Yeah.
And it's a bit too sharp.
1017
00:47:29,940 --> 00:47:31,460
Really well made bread.
1018
00:47:31,500 --> 00:47:33,860
I like the flavour of your salad.
1019
00:47:33,900 --> 00:47:35,780
There is a sweet pickling to it.
1020
00:47:35,820 --> 00:47:37,740
It's just those pieces of
aubergines, I think,
1021
00:47:37,780 --> 00:47:40,540
need more cooking.
The skin is very bitter.
1022
00:47:44,540 --> 00:47:49,220
The only thing that I really feel
annoyed about is the puree.
1023
00:47:49,260 --> 00:47:52,500
I just wish I had thought about
that lemon a bit more.
1024
00:47:52,540 --> 00:47:55,900
Tamer's unloved ingredient
was truffle,
1025
00:47:55,940 --> 00:48:00,060
that he's used to flavour his beef
and mushroom Wellington,
1026
00:48:00,100 --> 00:48:02,780
served with honey, roasted carrots
1027
00:48:02,820 --> 00:48:05,340
and a sherry and red wine jus.
1028
00:48:12,020 --> 00:48:13,500
There you go. Perfect.
1029
00:48:13,540 --> 00:48:15,460
Whoa! Look at that!
1030
00:48:16,820 --> 00:48:18,420
Really good.
1031
00:48:18,460 --> 00:48:19,820
It looks great. Thank you.
1032
00:48:19,860 --> 00:48:22,300
Looks really, really good.
Good on you. Thank you.
1033
00:48:29,860 --> 00:48:32,500
Your Wellington is made really,
really nicely.
1034
00:48:32,540 --> 00:48:34,100
You've got crispy pastry on the top.
1035
00:48:34,140 --> 00:48:36,620
You made a duxelle,
you seared your beef really well.
1036
00:48:36,660 --> 00:48:38,340
It's got good flavours to it.
1037
00:48:38,380 --> 00:48:41,420
The flavour I don't really pick up
is truffle.
1038
00:48:42,580 --> 00:48:44,500
Do you know, I put so much in there
as well.
1039
00:48:44,540 --> 00:48:46,540
But I'm really impressed
with your work today, Tamer.
1040
00:48:46,580 --> 00:48:48,260
Thank you, John.
1041
00:48:49,340 --> 00:48:52,580
Nice sweetened carrots.
Your sauce has all the flavour.
1042
00:48:52,620 --> 00:48:54,460
It's herby, it's rosemary.
1043
00:48:54,500 --> 00:48:56,380
It needs more reducing.
1044
00:48:56,420 --> 00:48:58,820
But that's just a well-made
Wellington. Wow.
1045
00:48:58,860 --> 00:49:00,380
Wow.
1046
00:49:02,100 --> 00:49:05,180
I never want to cook a beef
Wellington again as long as I live.
1047
00:49:05,220 --> 00:49:06,780
It was brutal.
1048
00:49:06,820 --> 00:49:08,660
Yes! Get in there!
1049
00:49:08,700 --> 00:49:10,820
But I'm quietly confident.
1050
00:49:14,740 --> 00:49:17,300
Craig's ingredient was lamb livers,
1051
00:49:17,340 --> 00:49:22,100
that he's pan-fried and served in
a cranberry, bacon and onion sauce,
1052
00:49:22,140 --> 00:49:26,380
with parsnip and garlic puree
and charred hispi cabbage,
1053
00:49:26,420 --> 00:49:30,020
topped with chilli butter
and roasted hazelnuts.
1054
00:49:32,700 --> 00:49:35,500
Your lamb's liver, a good amount of
colour on the outside of it.
1055
00:49:35,540 --> 00:49:37,420
You've cooked it really,
really well.
1056
00:49:37,460 --> 00:49:40,060
Onions and bacon together
with a piece of liver,
1057
00:49:40,100 --> 00:49:41,780
combination made in heaven.
1058
00:49:41,820 --> 00:49:44,500
You get the chilli heat and
the pepperiness coming from
1059
00:49:44,540 --> 00:49:47,260
your cabbage, and the nuts
are really good.
1060
00:49:47,300 --> 00:49:49,180
I like the sweetness of
the cranberry.
1061
00:49:49,220 --> 00:49:50,980
That's got depth, that sauce.
1062
00:49:51,020 --> 00:49:53,220
The sweetness of the parsnip puree
on the side.
1063
00:49:53,260 --> 00:49:54,980
I'm really into that.
1064
00:49:58,580 --> 00:50:01,260
What was the deal today?
Make liver taste nice.
1065
00:50:01,300 --> 00:50:04,500
Did liver taste nice?
Liver tastes nice. Job done.
1066
00:50:06,700 --> 00:50:08,260
H... Where is he?
1067
00:50:08,300 --> 00:50:09,780
H!
1068
00:50:09,820 --> 00:50:11,900
Oh...! Oh, my...
1069
00:50:14,540 --> 00:50:15,620
Oh!
1070
00:50:17,900 --> 00:50:20,220
This is my little boy's idea.
1071
00:50:21,740 --> 00:50:23,620
ROCHENDA:Aw!
1072
00:50:23,660 --> 00:50:25,180
Fabulous.
1073
00:50:25,220 --> 00:50:28,580
That may be the most creative
ketchup I've ever had.
1074
00:50:30,180 --> 00:50:33,900
H has served his dreaded fish pie,
with a twist.
1075
00:50:33,940 --> 00:50:37,220
Creamed cod flavoured with
cornichon and capers,
1076
00:50:37,260 --> 00:50:41,660
topped with chips, served with
lemon and mint mushy peas,
1077
00:50:41,700 --> 00:50:45,660
tartare sauce and home-made
ketchup.
1078
00:50:50,220 --> 00:50:52,660
I find the filling of the pie
a little too thick
1079
00:50:52,700 --> 00:50:54,580
and a little too sharp.
1080
00:50:54,620 --> 00:50:58,140
However, really nice thick,
flaky bits of cod.
1081
00:50:58,180 --> 00:51:02,220
Really well made chips, crispy
on the outside and fluffy.
1082
00:51:02,260 --> 00:51:05,620
And maybe the best home-made
ketchup I've ever tasted.
1083
00:51:05,660 --> 00:51:08,660
I'll tell you why. That tastes
to me like it comes straight out
1084
00:51:08,700 --> 00:51:11,140
of a well-known bottle.
1085
00:51:11,180 --> 00:51:13,860
Great tartare sauce.
You made wonderful mayonnaise,
1086
00:51:13,900 --> 00:51:16,140
loads and loads of dill
going through that.
1087
00:51:16,180 --> 00:51:19,500
Mushy peas, and fantastic home-made
ketchup.
1088
00:51:19,540 --> 00:51:21,220
I'm really impressed.
1089
00:51:26,940 --> 00:51:29,740
The feedback I've just had
is immense.
1090
00:51:31,660 --> 00:51:34,780
I made my own ketchup, my own
tartare sauce, my own chips,
1091
00:51:34,820 --> 00:51:36,740
my own fish pie, mushy peas.
1092
00:51:36,780 --> 00:51:38,340
Who am I?
1093
00:51:40,460 --> 00:51:44,340
Jake's not a fan of gnocchi,
which he's served in an olive,
1094
00:51:44,380 --> 00:51:48,020
tomato and aubergine sauce,
topped with prawns.
1095
00:51:52,380 --> 00:51:55,380
Your gnocchi, they are a bit tough,
they are a little bit chewy.
1096
00:51:55,420 --> 00:51:58,300
What you have got is a really
lovely, rich sauce.
1097
00:51:58,340 --> 00:52:00,580
Aubergines, olives, tomatoes.
1098
00:52:00,620 --> 00:52:03,300
I like the little bits of prawns
going through the tomato.
1099
00:52:03,340 --> 00:52:05,060
It just needs more sauce.
1100
00:52:05,100 --> 00:52:06,460
Yeah, I know.
1101
00:52:06,500 --> 00:52:09,060
Because you've got a lot of gnocchi
there.
1102
00:52:09,100 --> 00:52:12,020
Really, really good flavours.
1103
00:52:12,060 --> 00:52:14,140
There's big chunks of tomato
in there.
1104
00:52:14,180 --> 00:52:15,620
Olives giving the saltiness.
1105
00:52:15,660 --> 00:52:17,100
That's really good.
1106
00:52:17,140 --> 00:52:19,140
However, your gnocchi are too dense.
1107
00:52:19,180 --> 00:52:20,340
Yeah.
1108
00:52:23,940 --> 00:52:26,380
I'm feeling all right, you know.
1109
00:52:26,420 --> 00:52:29,060
I didn't cook the gnocchi too great.
1110
00:52:29,100 --> 00:52:31,060
But they liked my sauce.
1111
00:52:31,100 --> 00:52:33,380
I did all right.
I did quite a good job, I think.
1112
00:52:34,940 --> 00:52:36,780
Last up is Rochenda.
1113
00:52:36,820 --> 00:52:39,860
Her least favourite ingredient
was marmalade,
1114
00:52:39,900 --> 00:52:43,620
that she's used to make an almond
and marmalade sponge cake,
1115
00:52:43,660 --> 00:52:47,900
with a blood orange marmalade glaze,
topped with spun sugar,
1116
00:52:47,940 --> 00:52:50,980
and served with frozen
marmalade yoghurt.
1117
00:52:52,820 --> 00:52:54,940
You've definitely gone mad with
the marmalade, haven't you?
1118
00:52:54,980 --> 00:52:56,140
Yeah.
1119
00:52:56,180 --> 00:52:58,700
I think it's a really good-looking
plate. Thank you.
1120
00:53:02,900 --> 00:53:06,420
The cake, throughout that is
the unmistakable flavour
1121
00:53:06,460 --> 00:53:09,380
of marmalade, which is very sweet,
and then bitter.
1122
00:53:09,420 --> 00:53:10,660
I'm really into that.
1123
00:53:10,700 --> 00:53:13,420
That frozen yoghurt ice cream
is fabulous.
1124
00:53:13,460 --> 00:53:15,620
It's sour with the sweet bitterness.
1125
00:53:15,660 --> 00:53:18,220
There's nothing that would stop me,
with a pot of dark tea,
1126
00:53:18,260 --> 00:53:22,260
completely annihilating that dish.
I think it's absolutely fabulous.
1127
00:53:22,300 --> 00:53:25,420
The blood orange across the top
of your cake is the most
1128
00:53:25,460 --> 00:53:28,700
sour bitterness, then goes really
nicely with the nuttiness
1129
00:53:28,740 --> 00:53:32,220
of the almonds, and then the
sweetness of the marmalade,
1130
00:53:32,260 --> 00:53:34,900
which has a sort of sharp
bitterness, as well.
1131
00:53:34,940 --> 00:53:38,020
And what's mad about this,
you've taken the sugar to a stage
1132
00:53:38,060 --> 00:53:41,980
where it's just about to go bitter,
and you get another bitterness.
1133
00:53:42,020 --> 00:53:43,860
I think it's great.
1134
00:53:47,660 --> 00:53:50,180
Oh, my gosh.
I feel absolutely amazing.
1135
00:53:51,460 --> 00:53:53,540
The marmalade cake absolutely
smashed it.
1136
00:53:53,580 --> 00:53:56,500
So, it's a little bit of a success.
I can't believe it.
1137
00:53:58,500 --> 00:54:01,300
A great start to the semifinals,
I have to say.
1138
00:54:01,340 --> 00:54:02,780
These eight are inspiring,
1139
00:54:02,820 --> 00:54:04,940
and I love how hard they're pushing
themselves.
1140
00:54:04,980 --> 00:54:07,660
I'm so chuffed. Yeah.
About us all.
1141
00:54:07,700 --> 00:54:09,460
We smashed that. Come on!
1142
00:54:09,500 --> 00:54:11,140
Really good.
1143
00:54:11,180 --> 00:54:13,380
For me, there are three who have
been absolute superstars
1144
00:54:13,420 --> 00:54:14,980
in this round.
1145
00:54:21,460 --> 00:54:25,020
Then there's three who we feel
have probably done enough.
1146
00:54:31,500 --> 00:54:35,980
But there are two people here in the
shadow of a very big question mark.
1147
00:54:39,460 --> 00:54:42,740
We've got a decision to make.
We're going to lose one of them.
1148
00:54:45,580 --> 00:54:49,060
I would be a little bit gutted if
I go home, of course I will.
1149
00:54:49,100 --> 00:54:51,140
I don't think I've done enough.
1150
00:54:51,180 --> 00:54:53,060
But see what they think.
1151
00:54:54,540 --> 00:54:56,860
I'm nervous. I am nervous.
1152
00:54:56,900 --> 00:55:01,100
I just really hope John and Gregg
can see the potential that I've got.
1153
00:55:11,980 --> 00:55:15,900
Sadly, one of you will be
leaving us.
1154
00:55:15,940 --> 00:55:19,500
The contestant leaving the
competition...
1155
00:55:28,020 --> 00:55:30,060
..is Jake.
1156
00:55:32,100 --> 00:55:34,020
I knew it. Come here.
I knew it.
1157
00:55:34,060 --> 00:55:35,940
Well done. I knew it.
Well done.
1158
00:55:35,980 --> 00:55:38,020
Jake, it's been an absolute delight
to meet you, mate.
1159
00:55:38,060 --> 00:55:39,860
You bring a ton of energy
and a really lovely smile
1160
00:55:39,900 --> 00:55:41,820
to the kitchen.
Thank you very much indeed.
1161
00:55:41,860 --> 00:55:43,620
Peace. Win it. Love yous.
1162
00:55:43,660 --> 00:55:44,980
Love yous all.
1163
00:55:45,020 --> 00:55:47,420
Thank you so much for everything.
Appreciate it.
1164
00:55:52,380 --> 00:55:54,420
It is disappointing that
I'm leaving, cos I was having
1165
00:55:54,460 --> 00:55:56,140
such a good time.
1166
00:55:56,180 --> 00:55:58,780
It was much more challenging
than I ever thought.
1167
00:55:58,820 --> 00:56:01,300
But I got to cook in a restaurant.
1168
00:56:01,340 --> 00:56:03,420
I got to feed some Vikings.
1169
00:56:04,860 --> 00:56:07,900
I've had a right laugh.
So, I'm really happy.
1170
00:56:10,020 --> 00:56:14,180
Congratulations, all seven of you,
you are through to the next round.
1171
00:56:14,220 --> 00:56:16,580
I think I got away with that one.
1172
00:56:16,620 --> 00:56:18,620
I really did...!
1173
00:56:18,660 --> 00:56:22,340
There is no more room for fashion
or make-up, or...
1174
00:56:22,380 --> 00:56:24,660
Even my cats don't even get
a look in.
1175
00:56:24,700 --> 00:56:27,500
Like, now, if it's not about food,
I don't want to know.
1176
00:56:29,060 --> 00:56:31,940
Honestly, I cannot even realise
that it's true.
1177
00:56:31,980 --> 00:56:34,660
My self-confidence is like, OK,
so you are not that bad, actually.
1178
00:56:34,700 --> 00:56:36,980
You know, your food CAN be eaten.
1179
00:56:37,020 --> 00:56:39,260
You really do get the bug,
it's true.
1180
00:56:39,300 --> 00:56:41,780
There's a MasterChef bug,
everybody's got it.
1181
00:56:43,380 --> 00:56:44,980
I'm loving every minute.
1182
00:56:45,020 --> 00:56:46,660
I've got the need to achieve.
1183
00:56:46,700 --> 00:56:49,660
So, as long as I can keep getting
some positive praise, I'm happy.
1184
00:56:49,700 --> 00:56:53,140
We're in a different level now,
so it's going to be tough.
1185
00:56:53,180 --> 00:56:55,620
But I'm loving it, you know?
I'm loving it.
1186
00:56:56,860 --> 00:56:59,020
Get serious now.
Holding no punches back.
1187
00:56:59,060 --> 00:57:00,540
I'm going to let the fists throw.
1188
00:57:00,580 --> 00:57:03,980
And just keep moving forward
and getting better and better.
1189
00:57:04,020 --> 00:57:05,820
The magnificent seven.
1190
00:57:05,860 --> 00:57:08,780
Come on! I'm over the moon.
1191
00:57:11,980 --> 00:57:13,380
Next time...
1192
00:57:13,420 --> 00:57:14,900
Ooh!
1193
00:57:14,940 --> 00:57:19,340
The pressure intensifies,
as the celebrities take on
1194
00:57:19,380 --> 00:57:23,100
the recipes of one of the country's
most iconic chefs...
1195
00:57:23,140 --> 00:57:24,700
Go on, Tamer!
1196
00:57:26,300 --> 00:57:28,060
..before battling for a place...
1197
00:57:28,100 --> 00:57:29,540
Oh, wow.
1198
00:57:29,580 --> 00:57:31,180
..in the final six.
1199
00:57:31,220 --> 00:57:34,060
I love, love, love your flavours.