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.