1 00:00:01,733 --> 00:00:05,773 It's the Celebrity MasterChef semifinals... 2 00:00:05,813 --> 00:00:08,293 ..and only the seven best cooks remain. 3 00:00:10,213 --> 00:00:14,053 Me and MasterChef right now, we have a proper relationship. 4 00:00:14,093 --> 00:00:17,053 MasterChef has completely taken over every waking hour. 5 00:00:17,093 --> 00:00:19,053 {\an8}I wake up at four in the morning now thinking, 6 00:00:19,093 --> 00:00:21,733 {\an8}"Is it too early now to cook?" 7 00:00:21,773 --> 00:00:25,773 {\an8}In the kitchen, I mean, the sweat on the brow is real. 8 00:00:25,813 --> 00:00:27,253 Pressure is high. 9 00:00:27,293 --> 00:00:28,653 {\an8}We're in the pressure cooker right now. 10 00:00:28,693 --> 00:00:31,933 {\an8}But do you know what pressure makes? Diamonds. 11 00:00:31,973 --> 00:00:35,173 Tonight, the pressure ramps up... 12 00:00:35,213 --> 00:00:36,573 Oh! 13 00:00:36,613 --> 00:00:38,613 ..as the celebrities are challenged 14 00:00:38,653 --> 00:00:43,053 with cooking for one of the country's most iconic chefs... 15 00:00:43,093 --> 00:00:44,493 Go on, Tamer. 16 00:00:44,533 --> 00:00:45,893 Woohoo! 17 00:00:45,933 --> 00:00:47,973 ..before battling it out... 18 00:00:48,013 --> 00:00:52,653 Oh, wow! ..to secure their place in the final six. 19 00:00:52,693 --> 00:00:55,853 As this competition is going on, painting a supermodel 20 00:00:55,893 --> 00:00:57,693 is actually hella easy. 21 00:00:57,733 --> 00:00:59,613 Naomi Campbell, bring it on. 22 00:00:59,653 --> 00:01:01,093 Meatballs? 23 00:01:01,133 --> 00:01:02,733 Pffft! Never again. 24 00:01:02,773 --> 00:01:05,853 I am utterly consumed by MasterChef. 25 00:01:05,893 --> 00:01:10,693 {\an8}Never in a million years did I think I would be here today. 26 00:01:10,733 --> 00:01:13,773 Semifinalist doesn't ring right with me. 27 00:01:13,813 --> 00:01:15,893 {\an8}Finalist sounds good. 28 00:01:15,933 --> 00:01:17,813 Winning sounds even better. 29 00:01:20,493 --> 00:01:24,053 It really is, "Do it well or go home." 30 00:01:24,093 --> 00:01:26,293 GREGG: They need to be ready. They need to be steady. 31 00:01:26,333 --> 00:01:28,853 And they've most certainly got to cook. 32 00:01:47,573 --> 00:01:48,853 Welcome back. 33 00:01:48,893 --> 00:01:52,973 This is a round where you're going to have to trust your instinct 34 00:01:53,013 --> 00:01:57,173 and use all the knowledge that you've picked up along the way 35 00:01:57,213 --> 00:01:59,533 in the competition. 36 00:01:59,573 --> 00:02:01,413 Listen, this is the semifinals. 37 00:02:01,453 --> 00:02:03,853 And every now and again, you've just got to roll out the big 38 00:02:03,893 --> 00:02:08,813 guns, and the cookery guns don't get a lot bigger than this. 39 00:02:08,853 --> 00:02:11,213 I now want to introduce you to somebody 40 00:02:11,253 --> 00:02:15,653 that has been tickling our taste buds and gracing our television 41 00:02:15,693 --> 00:02:17,453 screens for decades. 42 00:02:18,733 --> 00:02:21,813 Ladies and gentlemen, Ainsley Harriott. 43 00:02:21,853 --> 00:02:24,653 CHEERING AND APPLAUSE 44 00:02:24,693 --> 00:02:26,333 LAUGHTER 45 00:02:28,893 --> 00:02:32,533 Oh! Why, hello, celebrities! 46 00:02:32,573 --> 00:02:34,373 LAUGHTER 47 00:02:38,453 --> 00:02:40,413 Yes! 48 00:02:40,453 --> 00:02:44,413 Ainsley Harriott captivated the nation with his fun, flamboyant 49 00:02:44,453 --> 00:02:46,373 approach in the kitchen. 50 00:02:46,413 --> 00:02:48,853 Ready, steady, let's get cooking. 51 00:02:48,893 --> 00:02:53,493 A British icon and best-selling author, he's celebrated a 30-year 52 00:02:53,533 --> 00:02:55,173 career on screen. 53 00:02:55,213 --> 00:03:00,613 He's also published 16 cookbooks, selling millions worldwide, 54 00:03:00,653 --> 00:03:05,893 and in 2020 was awarded an MBE for his services to broadcasting 55 00:03:05,933 --> 00:03:07,693 and the culinary arts. 56 00:03:07,733 --> 00:03:10,493 I think the love of cooking comes from home. 57 00:03:10,533 --> 00:03:14,573 My mother was a fantastic cook, and as a young kid there were people 58 00:03:14,613 --> 00:03:18,133 from all parts of the world on our doorstep and we went 59 00:03:18,173 --> 00:03:22,213 to their houses and I experienced different flavours and foods 60 00:03:22,253 --> 00:03:24,013 from around the world. 61 00:03:24,053 --> 00:03:26,893 {\an8}It's all about learning the experience of all these wonderful 62 00:03:26,933 --> 00:03:30,213 {\an8}global flavours and tastes and then bringing them together 63 00:03:30,253 --> 00:03:31,373 {\an8}and cooking them. 64 00:03:31,413 --> 00:03:35,293 {\an8}And I'd like to think that I've continued to do that now. 65 00:03:35,333 --> 00:03:37,893 Each of you have got one of my favourite recipes 66 00:03:37,933 --> 00:03:39,813 that I've written over the years. 67 00:03:39,853 --> 00:03:41,293 You know, I'm full of flair. 68 00:03:41,333 --> 00:03:44,013 I like to put my personality into the food. 69 00:03:44,053 --> 00:03:46,973 You can recreate that here today. 70 00:03:47,013 --> 00:03:51,933 At the end of this, we will choose a cook of the day, and that cook 71 00:03:51,973 --> 00:03:54,213 will go straight through to the next round. 72 00:03:54,253 --> 00:03:55,573 Whoa! 73 00:03:55,613 --> 00:03:58,573 The remaining six will need to cook off against each other 74 00:03:58,613 --> 00:04:01,453 to secure their place in the competition. 75 00:04:03,333 --> 00:04:06,533 Hour and 45 minutes to bring out your inner Ainsley. 76 00:04:07,653 --> 00:04:08,973 Good luck. 77 00:04:12,653 --> 00:04:14,493 Having Ainsley here is absolutely epic. 78 00:04:14,533 --> 00:04:16,653 You know, a bit of British history walking into the room. 79 00:04:16,693 --> 00:04:18,613 He's a class act. Salute the guy. 80 00:04:21,613 --> 00:04:25,093 It's got to be flavoursome, it's got to be colourful, the textures 81 00:04:25,133 --> 00:04:27,413 have got to be right. Yes, it's a little bit difficult. 82 00:04:27,453 --> 00:04:30,613 Yes, they're under pressure, but, yes, they've got an opportunity to 83 00:04:30,653 --> 00:04:33,053 do something really amazing. 84 00:04:33,093 --> 00:04:34,333 Rice and peas. 85 00:04:34,373 --> 00:04:35,933 What is rice and peas? 86 00:04:35,973 --> 00:04:39,533 Professional dancer Vito has been tasked with making one 87 00:04:39,573 --> 00:04:44,813 of Ainsley's childhood favourites from his Jamaican heritage. 88 00:04:44,853 --> 00:04:47,573 Vito is stepping out of Italy today and he's going straight 89 00:04:47,613 --> 00:04:49,253 to the Caribbean. 90 00:04:49,293 --> 00:04:52,773 Curry goat, rice and peas and johnny cake. 91 00:04:52,813 --> 00:04:56,253 Just saying that kind of takes me back 92 00:04:56,293 --> 00:04:59,733 to my mum cooking a wonderful meal on a Sunday. 93 00:05:00,813 --> 00:05:02,453 I've never been to the Caribbean. 94 00:05:02,493 --> 00:05:04,493 I mean, I have no idea. 95 00:05:07,293 --> 00:05:09,133 Vito, what's troubling you the most? 96 00:05:09,173 --> 00:05:12,613 I have never eaten goat before, so I have no idea. 97 00:05:12,653 --> 00:05:15,373 It's important to get the flavour in there, to marinate it, yeah? 98 00:05:15,413 --> 00:05:17,613 Yeah. And we've only got an hour and 45 minutes, 99 00:05:17,653 --> 00:05:20,013 so you really want to get it on cooking. Good luck. 100 00:05:20,053 --> 00:05:21,213 Thank you. 101 00:05:22,733 --> 00:05:26,133 Goat is quite a tough meat. What he's got to first do is get 102 00:05:26,173 --> 00:05:28,453 it marinated and got lots and lots of spices 103 00:05:28,493 --> 00:05:29,613 around the outside. 104 00:05:29,653 --> 00:05:33,533 Then all covered with stock, a lid put on and into the oven 105 00:05:33,573 --> 00:05:36,613 and cooked away for an hour and 25 minutes. 106 00:05:38,933 --> 00:05:42,213 Served with that goat curry, we've got rice and peas. 107 00:05:42,253 --> 00:05:47,453 He's taking rice, coconut cream, red kidney beans, Scotch bonnet chillies 108 00:05:47,493 --> 00:05:49,533 into a pot and bringing it up to the boil 109 00:05:49,573 --> 00:05:51,973 so all the liquid disappears. 110 00:05:52,013 --> 00:05:54,253 That's it. Let it cook, let it cook. 111 00:05:54,293 --> 00:05:55,893 Put the lid on. You don't want to stir it. 112 00:05:55,933 --> 00:05:58,653 It's not like a risotto. OK. 113 00:05:58,693 --> 00:06:00,453 I want to treat it like a risotto. 114 00:06:00,493 --> 00:06:02,733 He was like, "It's not like a risotto." 115 00:06:06,253 --> 00:06:08,973 Harry's dish is classic chicken Kyiv. 116 00:06:09,013 --> 00:06:12,093 A lovely breast of chicken filled with garlic butter, with crispy 117 00:06:12,133 --> 00:06:15,613 breadcrumbs on the outside, served with creamy mashed potatoes 118 00:06:15,653 --> 00:06:18,253 and beans flavoured with lemon. 119 00:06:18,293 --> 00:06:22,133 Chicken Kyiv - it's been around since the '70s. 120 00:06:22,173 --> 00:06:26,133 Kyiv is all about the revealing of that wonderful oozing garlic 121 00:06:26,173 --> 00:06:29,773 butter and those lovely, familiar, retro-style, 122 00:06:29,813 --> 00:06:31,293 "yeah, boy!" flavours. 123 00:06:31,333 --> 00:06:33,213 That's what you're talking. 124 00:06:35,813 --> 00:06:38,373 Have you cooked a Kyiv before? I haven't cooked a Kyiv before. 125 00:06:38,413 --> 00:06:40,853 I'm going to add a little seasoning myself, if you don't mind. 126 00:06:40,893 --> 00:06:42,693 I can see you've got a few things there. 127 00:06:42,733 --> 00:06:43,813 Is that the way you grew up, 128 00:06:43,853 --> 00:06:46,013 a lot of lovely flavour going into your food at home? Yeah. 129 00:06:46,053 --> 00:06:48,853 West African. Yeah. Ghanaian of heart. 130 00:06:48,893 --> 00:06:51,173 So... A bit of jollof rice. A bit of jollof. 131 00:06:51,213 --> 00:06:53,573 A little bit of seas... Wind up with the seasoning... 132 00:06:53,613 --> 00:06:55,893 Winding up, winding up... LAUGHTER 133 00:06:55,933 --> 00:06:57,933 That's what the food makes you feel like. 134 00:07:00,133 --> 00:07:02,133 I think chicken is a lovely meat. 135 00:07:02,173 --> 00:07:04,733 Get the pan nice and hot. Just sear it a little bit. 136 00:07:04,773 --> 00:07:06,293 Two or three minutes each side. 137 00:07:06,333 --> 00:07:08,493 Then finish it off in the oven. 138 00:07:08,533 --> 00:07:10,453 Does it say put butter in it to start? 139 00:07:10,493 --> 00:07:12,453 Um, it didn't say, but I thought it would just help. 140 00:07:12,493 --> 00:07:14,853 No, no, no, no.No? Because it will burn the pan? 141 00:07:14,893 --> 00:07:16,293 Yeah.Cool. 142 00:07:16,333 --> 00:07:20,453 I put butter in too early, so it started to burn on a high heat, 143 00:07:20,493 --> 00:07:21,693 but I don't know. 144 00:07:21,733 --> 00:07:23,693 I don't think it's that bad. 145 00:07:23,733 --> 00:07:25,973 CRAIG:This is truly, truly terrifying. 146 00:07:27,373 --> 00:07:30,893 Television presenter Craig is working on a dough for a dish 147 00:07:30,933 --> 00:07:34,853 celebrating Ainsley's love of a global staple. 148 00:07:34,893 --> 00:07:37,133 Everywhere you go in the world have got their own bread, 149 00:07:37,173 --> 00:07:40,173 haven't they? Their own style of bread. Bread is king. 150 00:07:40,213 --> 00:07:45,013 He is cooking bao buns filled with tofu, hoisin sauce 151 00:07:45,053 --> 00:07:47,413 and a spicy Asian slaw. 152 00:07:47,453 --> 00:07:51,253 This is a food that people spend decades learning 153 00:07:51,293 --> 00:07:52,453 how to make properly. 154 00:07:52,493 --> 00:07:55,573 So that's going to be interesting, isn't it? 155 00:07:57,013 --> 00:07:59,213 How did this Asian stuff end up in your repertoire? 156 00:07:59,253 --> 00:08:02,053 Because I kind of do so much travelling now 157 00:08:02,093 --> 00:08:04,373 and you start experiencing things. 158 00:08:04,413 --> 00:08:07,213 "How do they do it?" This is so tasty, so wonderful. 159 00:08:07,253 --> 00:08:09,653 Hoisin tofu buns. Is that your style, Craig? 160 00:08:09,693 --> 00:08:11,853 It's my style of eating. They're just amazing. 161 00:08:11,893 --> 00:08:14,573 They're like no other food, and I have to try and create that. 162 00:08:14,613 --> 00:08:16,173 And it worries me. 163 00:08:16,213 --> 00:08:18,653 Craig's got to make a dough which has got yeast in it, 164 00:08:18,693 --> 00:08:21,573 and he's got to beat it enough so it goes nice and shiny 165 00:08:21,613 --> 00:08:24,333 and becomes quite elastic. 166 00:08:24,373 --> 00:08:25,773 What's troubling you there, Ainsley? 167 00:08:25,813 --> 00:08:28,133 Very shiny. How long did you leave that in the bowl for 168 00:08:28,173 --> 00:08:30,093 with the hook? Maybe it needs longer, do you think? 169 00:08:30,133 --> 00:08:32,493 Bung it back in. Get that hook working on it. 170 00:08:32,533 --> 00:08:34,773 Do you think shiny like our heads as a point of reference? 171 00:08:34,813 --> 00:08:36,013 I think so. 172 00:08:36,053 --> 00:08:37,933 I'd say shiny like your smiles, lads. 173 00:08:37,973 --> 00:08:39,773 Come on now, come on. 174 00:08:44,373 --> 00:08:47,453 Actor Rochenda is also working on a dough 175 00:08:47,493 --> 00:08:50,573 for a technically challenging pasta. 176 00:08:50,613 --> 00:08:53,693 I'm such a massive fan of Ainsley Harriott. 177 00:08:53,733 --> 00:08:55,413 He's been with me since I was a kid. 178 00:08:55,453 --> 00:08:58,853 It's just really lovely to be able to cook something for him by him. 179 00:08:58,893 --> 00:09:00,853 I hope he likes it. That's... 180 00:09:03,813 --> 00:09:06,413 Rochenda has a dish called trofie. 181 00:09:06,453 --> 00:09:10,893 Trofie is a spiral pasta, and that's going to be served with a pistachio 182 00:09:10,933 --> 00:09:14,293 and mint pesto and some little courgette fritti. 183 00:09:16,053 --> 00:09:18,293 I've made pasta by hand, but I've often just done 184 00:09:18,333 --> 00:09:20,333 it like spaghetti or tagliatelle. 185 00:09:20,373 --> 00:09:24,293 I've never actually made individual pieces of pasta before. 186 00:09:24,333 --> 00:09:25,413 It's a skill. 187 00:09:25,453 --> 00:09:27,693 It's learning how to use the whole of your hand, pushing it one way 188 00:09:27,733 --> 00:09:31,173 and pulling it back the other way, creating that lovely little tube. 189 00:09:31,213 --> 00:09:33,973 Push and come back like that. There you go. 190 00:09:34,013 --> 00:09:36,333 Even I have to go and practise it. 191 00:09:36,373 --> 00:09:37,973 That's quite difficult. 192 00:09:39,813 --> 00:09:42,133 Where did this dish come into your life?Yeah. 193 00:09:42,173 --> 00:09:45,053 Sicily. I was down there on holiday and it was handmade. 194 00:09:45,093 --> 00:09:47,373 Watching them do it quite, quite beautifully. 195 00:09:47,413 --> 00:09:49,293 If there's going to be trouble, where are you expecting it? 196 00:09:49,333 --> 00:09:52,373 I would say probably the shape of the pasta, and the width 197 00:09:52,413 --> 00:09:54,613 of the pasta so that it's not too chewy. 198 00:09:54,653 --> 00:09:56,213 So if something's a little bit thicker, 199 00:09:56,253 --> 00:09:57,533 cook it a little bit longer. 200 00:09:57,573 --> 00:09:59,093 Last minute, though, eh? OK? 201 00:09:59,133 --> 00:10:00,853 Yeah. You want to impress the judges. 202 00:10:00,893 --> 00:10:02,933 Last minute - pasta. You are one of the judges. 203 00:10:02,973 --> 00:10:04,293 Yeah, you are one. 204 00:10:04,333 --> 00:10:05,893 ROCHENDA LAUGHS 205 00:10:11,013 --> 00:10:13,213 It's one thing cooking an Ainsley recipe 206 00:10:13,253 --> 00:10:16,173 in the comfort of your own home where he's nowhere to be seen. 207 00:10:16,213 --> 00:10:17,813 He does these recipes all the time. 208 00:10:17,853 --> 00:10:20,133 He's going to know if it's wrong. 209 00:10:20,173 --> 00:10:24,413 Make-up artist Dominic is responsible for Ainsley's Mexican 210 00:10:24,453 --> 00:10:27,493 twist on a British institution. 211 00:10:27,533 --> 00:10:31,533 He is making his own taco shells filled with scampi, a pea 212 00:10:31,573 --> 00:10:35,973 and avocado guacamole, a radish and tartare slaw, and that's 213 00:10:36,013 --> 00:10:37,653 going to be served with pickled onions. 214 00:10:37,693 --> 00:10:39,613 That's a lot of work to do. 215 00:10:39,653 --> 00:10:41,933 Kind of one of those old traditional dishes, isn't it? 216 00:10:41,973 --> 00:10:44,533 Scampi and chips, Friday night down at the old chippy. 217 00:10:44,573 --> 00:10:46,373 It's a modern take on fish and chips. 218 00:10:46,413 --> 00:10:49,813 But instead of having the chips, we're having tacos. 219 00:10:49,853 --> 00:10:51,573 So far, I'm just prepping everything. 220 00:10:51,613 --> 00:10:53,533 There's about five different things I've got to do. 221 00:10:53,573 --> 00:10:55,693 Once it's all done, it's the assembly. 222 00:10:55,733 --> 00:11:00,213 I've got to make a little factory and just make up these tacos. 223 00:11:00,253 --> 00:11:02,253 Pea and avocado guacamole. 224 00:11:02,293 --> 00:11:03,413 What a great idea. 225 00:11:03,453 --> 00:11:05,133 It's going to be sweet from peas, 226 00:11:05,173 --> 00:11:08,453 lovely and creamy from the avocado. 227 00:11:08,493 --> 00:11:11,453 When you're making up your guacamole, getting the texture right, 228 00:11:11,493 --> 00:11:12,853 that's important. 229 00:11:12,893 --> 00:11:16,333 So you can pick that up and that can go onto your beautiful tortilla. 230 00:11:18,093 --> 00:11:19,693 Ainsley, Dominic loves a bit of colour. 231 00:11:19,733 --> 00:11:21,333 Is there enough colour in this dish for you? 232 00:11:21,373 --> 00:11:23,533 We've got some chillies, we've got some peas. 233 00:11:23,573 --> 00:11:24,973 There's a lot of colour going on. 234 00:11:25,013 --> 00:11:29,613 I believe looking at your beautiful shirt and my fantastic cuffs, 235 00:11:29,653 --> 00:11:31,733 I think we've got something going. Too much colour. 236 00:11:31,773 --> 00:11:33,133 Oh, get out of here. 237 00:11:34,493 --> 00:11:36,293 I don't want to put you under pressure, but this might 238 00:11:36,333 --> 00:11:38,973 be my favourite recipe.Really? Yeah.Oh, wonderful. 239 00:11:41,773 --> 00:11:44,133 WHISK SQUELCHES 240 00:11:44,173 --> 00:11:48,453 Pop star H is working on a batter mix for a dish inspired by one 241 00:11:48,493 --> 00:11:51,373 of Ainsley's childhood dessert memories. 242 00:11:51,413 --> 00:11:54,533 He's got banana fritters, rum and raisin ice cream 243 00:11:54,573 --> 00:11:56,613 and chocolate sauce. 244 00:11:56,653 --> 00:12:01,053 Mum made quite a lot of banana fritters because she'd buy bananas, 245 00:12:01,093 --> 00:12:03,453 and of course, we all know what happens to bananas 246 00:12:03,493 --> 00:12:05,573 when they've been hanging around in your fruit bowl for three 247 00:12:05,613 --> 00:12:07,093 or four days. 248 00:12:07,133 --> 00:12:10,293 Ainsley's recipe is taking pureed bananas and then adding 249 00:12:10,333 --> 00:12:14,093 to that flour, baking powder, some sugar. 250 00:12:14,133 --> 00:12:16,773 That looks a little bit on the thin side. Oh, thin? 251 00:12:16,813 --> 00:12:20,093 Yeah. Let's put the flour in there now. OK. 252 00:12:20,133 --> 00:12:24,773 This menu has elements I've never done before in my life. 253 00:12:24,813 --> 00:12:26,773 I'm eager to learn. 254 00:12:26,813 --> 00:12:29,533 And I really want to impress John and Gregg as well. 255 00:12:30,973 --> 00:12:31,933 Oh! 256 00:12:33,373 --> 00:12:35,213 You are having a wonderful time here, aren't you? 257 00:12:35,253 --> 00:12:38,133 I get in this room and I get excited. 258 00:12:38,173 --> 00:12:42,173 I think it's because I'm proud of where I started and where 259 00:12:42,213 --> 00:12:44,213 I am now. Next Steps tour, 260 00:12:44,253 --> 00:12:46,373 he's got the catering truck. 261 00:12:46,413 --> 00:12:48,293 And we get free tickets. 262 00:12:48,333 --> 00:12:51,773 I don't know about that. Front row! Front row! Front row! 263 00:12:51,813 --> 00:12:55,013 My family are going to be so overwhelmed you're here, right? 264 00:12:55,053 --> 00:12:56,253 Yeah. 265 00:12:56,293 --> 00:12:59,133 They've been calling me Ainsley forever. 266 00:13:00,693 --> 00:13:02,933 Go on, then. Give it a go. Let's go, let's go. 267 00:13:02,973 --> 00:13:05,293 Yeah! CHEERING 268 00:13:05,333 --> 00:13:07,453 I don't know if I'm going to give Ainsley a run for his money 269 00:13:07,493 --> 00:13:09,413 because I've got to cook a dessert. 270 00:13:09,453 --> 00:13:10,773 Go on, Tamer. 271 00:13:10,813 --> 00:13:12,133 Woohoo! 272 00:13:12,173 --> 00:13:14,413 So I'm already in panic mode. 273 00:13:14,453 --> 00:13:17,053 How am I going to do this? 274 00:13:17,093 --> 00:13:21,453 Actor Tamer is racing to make a perfect meringue for Ainsley's 275 00:13:21,493 --> 00:13:26,733 peach and mascarpone pavlova with pomegranate caramel syrup. 276 00:13:26,773 --> 00:13:32,533 I was a young lad and my mum took me to her cake-baking evening class 277 00:13:32,573 --> 00:13:35,413 and I absolutely loved it. 278 00:13:35,453 --> 00:13:39,533 We made this pavlova and I just thought it was magnificent. 279 00:13:39,573 --> 00:13:41,053 A great pavlova, 280 00:13:41,093 --> 00:13:44,853 it's got a crispy outside with a marshmallow-soft inside. 281 00:13:44,893 --> 00:13:47,213 It's the word pavlova. Just says it. 282 00:13:47,253 --> 00:13:48,893 "Eat me, eat me now!" 283 00:13:51,853 --> 00:13:54,453 Tamer, now, I know you're not a dessert man, are you? 284 00:13:54,493 --> 00:13:55,773 No. That for me, 285 00:13:55,813 --> 00:13:58,613 when I pulled it out, I was like, "Oh, God." Panic set in. 286 00:13:58,653 --> 00:13:59,853 Well, do you know what? 287 00:13:59,893 --> 00:14:03,093 I had a quick look in your oven, and I'm telling you, those meringue 288 00:14:03,133 --> 00:14:05,253 nests look really, really lovely. Thank you. 289 00:14:05,293 --> 00:14:08,733 So if you actually do manage to smash a fantastic dessert, 290 00:14:08,773 --> 00:14:09,933 what would that do for you? 291 00:14:09,973 --> 00:14:12,413 If I get this right, and if the critique's right from you guys, 292 00:14:12,453 --> 00:14:15,013 I'm going to be overwhelmed. 293 00:14:15,053 --> 00:14:16,773 You have an hour to go. 294 00:14:16,813 --> 00:14:19,333 Ainsley says an hour to go. 295 00:14:22,813 --> 00:14:25,333 NARRATOR: Vito and Ainsley are checking on the progress 296 00:14:25,373 --> 00:14:29,653 of the goat curry, which needs most of the cooking time. 297 00:14:29,693 --> 00:14:32,053 Yeah, you see, there's not enough heat in there at the moment. 298 00:14:32,093 --> 00:14:34,533 Yeah. Lots of lovely flavour going on there. 299 00:14:34,573 --> 00:14:36,653 Look. But you just need to get it cooked. 300 00:14:36,693 --> 00:14:38,733 Put it on the top here and let it cook down. 301 00:14:38,773 --> 00:14:39,973 OK? 302 00:14:41,933 --> 00:14:44,973 Vito is also going to cook some johnny cakes. 303 00:14:45,013 --> 00:14:46,533 Centoventi millilitri... 304 00:14:46,573 --> 00:14:50,893 It's a hard dough cake. Shaped and then deep-fried. 305 00:14:50,933 --> 00:14:52,933 It reminds me a bit of a little pizza. 306 00:14:52,973 --> 00:14:55,133 A little... Like pizzini. You know the little pizzas? 307 00:14:55,173 --> 00:14:57,613 Pizzino, a bit small. Yeah? 308 00:14:57,653 --> 00:15:00,013 My mum always used to do these amazing johnny cakes. 309 00:15:00,053 --> 00:15:02,853 You've got that warm, sort of spongy bread in the middle. 310 00:15:02,893 --> 00:15:05,853 Take a little bit and dip it in there. 311 00:15:05,893 --> 00:15:07,253 Wow. Fantastic. 312 00:15:09,493 --> 00:15:12,893 It looks good. They were a disc, and now they became balls. 313 00:15:12,933 --> 00:15:15,013 I like the look of your balls. 314 00:15:17,773 --> 00:15:19,493 HE HUMS THE STRICTLY THEME TUNE 315 00:15:19,533 --> 00:15:21,013 Woohoo! 316 00:15:21,053 --> 00:15:25,533 Harry has been working on the mashed potato to go with his chicken Kyiv. 317 00:15:25,573 --> 00:15:27,933 Mm. Smooth. 318 00:15:27,973 --> 00:15:32,133 Despite there still being 45 minutes left, he's keen to get 319 00:15:32,173 --> 00:15:33,573 the Kyivs cooked. 320 00:15:33,613 --> 00:15:37,333 I'm just making sure I get these chickens in the oven 321 00:15:37,373 --> 00:15:39,213 to cook well enough. 322 00:15:39,253 --> 00:15:44,133 Ainsley's chicken Kyiv needs to go into the oven only for 20 minutes. 323 00:15:45,693 --> 00:15:47,253 Seasoning up my beans now. 324 00:15:47,293 --> 00:15:49,533 Just hoping the chicken comes out well. 325 00:15:49,573 --> 00:15:51,573 The star of the show, and it's in the oven. 326 00:15:51,613 --> 00:15:53,293 CRAIG:Come on, dough, be good. 327 00:15:54,533 --> 00:15:58,413 The all-important dough for Craig's bao buns has rested. 328 00:15:58,453 --> 00:16:00,693 And he's prepping it for the steamer. 329 00:16:00,733 --> 00:16:02,493 One, two... 330 00:16:04,173 --> 00:16:06,213 Key thing is you've got to get the rise. 331 00:16:06,253 --> 00:16:09,733 You want them to puff up and you just see them kind of grow 332 00:16:09,773 --> 00:16:12,493 and become this lovely, spongy invitation 333 00:16:12,533 --> 00:16:14,733 to be filled with loveliness. 334 00:16:17,453 --> 00:16:18,493 Listen to me. 335 00:16:18,533 --> 00:16:20,773 I need you to be gorgeous and fluffy like food clouds. 336 00:16:20,813 --> 00:16:22,173 Can you do that for me? 337 00:16:22,213 --> 00:16:24,013 Bye-bye. See you in eight. 338 00:16:24,053 --> 00:16:25,813 He's also got to cook some tofu. 339 00:16:25,853 --> 00:16:29,613 Pan-fried so it goes nice and crispy on the outside. 340 00:16:29,653 --> 00:16:33,253 Then he's got to make a hoisin sauce, which is salty and sweet, 341 00:16:33,293 --> 00:16:35,573 but also slightly sharp and the flavours 342 00:16:35,613 --> 00:16:37,133 of great Chinese food. 343 00:16:39,373 --> 00:16:41,453 It just is so inviting. 344 00:16:41,493 --> 00:16:44,453 And do you know what? We love a sandwich in this country. 345 00:16:44,493 --> 00:16:46,693 Look. Look at my fingers. Look how I'm holding it. 346 00:16:46,733 --> 00:16:49,493 Can you imagine your hoisin in there? Oh, yeah. 347 00:16:51,653 --> 00:16:53,773 Turn around. Look. 348 00:16:53,813 --> 00:16:55,973 {\an8}Does that mean I'm good at this or bad at this? I think... 349 00:16:56,013 --> 00:16:58,013 {\an8}I think... CRAIG LAUGHS 350 00:16:58,053 --> 00:17:01,253 {\an8}I think you need an apron on your back and your front. 351 00:17:03,093 --> 00:17:04,893 You have 30 minutes to go. 352 00:17:07,293 --> 00:17:11,333 NARRATOR: Rochenda has spent over an hour shaping her spiral pasta. 353 00:17:13,333 --> 00:17:14,533 Oh! 354 00:17:14,573 --> 00:17:16,613 SHE LAUGHS 355 00:17:16,653 --> 00:17:20,613 Rochenda is also going to make pistachio and mint pesto. 356 00:17:22,933 --> 00:17:25,853 There needs to be some texture to it. 357 00:17:25,893 --> 00:17:29,533 Her final element is courgette fritti. 358 00:17:29,573 --> 00:17:31,213 Courgettes cut into chip size, 359 00:17:31,253 --> 00:17:34,333 rolled in a seasoned flour and then fried. 360 00:17:34,373 --> 00:17:36,213 You want to get that oil nice and hot. 361 00:17:36,253 --> 00:17:37,693 It's getting them straight in there. 362 00:17:37,733 --> 00:17:39,133 They look like they're boiling in there. 363 00:17:39,173 --> 00:17:40,573 You don't want to be boiling them. 364 00:17:40,613 --> 00:17:42,293 You want to get them crispy. 365 00:17:43,813 --> 00:17:45,733 Oh! Fritti fritting! 366 00:17:47,733 --> 00:17:50,933 Dominic is now working on one of the most crucial elements 367 00:17:50,973 --> 00:17:52,653 of his scampi tacos. 368 00:17:54,613 --> 00:17:56,933 DOMINIC LAUGHS I didn't put the other... 369 00:17:58,213 --> 00:18:01,653 Didn't put the other bit of paper. So, rookie mistake. 370 00:18:03,653 --> 00:18:07,133 That in itself is a skill - that you've got to know how to get 371 00:18:07,173 --> 00:18:10,253 that dough the right consistency so it's not too thick. 372 00:18:10,293 --> 00:18:13,133 So you're able to roll and put all your lovely ingredients 373 00:18:13,173 --> 00:18:16,053 inside your beautiful tortilla wrap. 374 00:18:16,093 --> 00:18:18,173 Every day's a school day, Dominic. It really... 375 00:18:18,213 --> 00:18:20,493 I'm telling you, I'm getting myself one of these. 376 00:18:20,533 --> 00:18:23,973 They're great. You're having a whale of a time there, mate. 377 00:18:24,013 --> 00:18:27,933 Cut that in half. Yeah. Give it a good old spank. 378 00:18:27,973 --> 00:18:29,253 Look at that. 379 00:18:29,293 --> 00:18:33,333 With his pavlovas baking, Tamer's next pastry challenge 380 00:18:33,373 --> 00:18:36,053 is the pomegranate mascarpone filling. 381 00:18:36,093 --> 00:18:39,893 If he whips it too much, it turns to almost butter, or the water comes 382 00:18:39,933 --> 00:18:42,933 out and it looks like curdled cream. 383 00:18:42,973 --> 00:18:44,813 I think this has been over-whipped because it seems 384 00:18:44,853 --> 00:18:47,453 like it's separating, so I'm going to have to start again. 385 00:18:47,493 --> 00:18:49,293 On the other dessert, 386 00:18:49,333 --> 00:18:52,213 H now has the task of perfectly deep-frying 387 00:18:52,253 --> 00:18:54,613 the all-important banana fritters. 388 00:18:56,013 --> 00:18:58,213 Oh, they look like they're floating. 389 00:18:58,253 --> 00:18:59,413 Is that right? 390 00:19:01,013 --> 00:19:03,373 And how long were they in there for? A minute each side. 391 00:19:03,413 --> 00:19:06,493 OK. I think it needs three minutes each side, because you can look 392 00:19:06,533 --> 00:19:09,053 here now and see? Oh, OK. Not quite cooked enough. 393 00:19:09,093 --> 00:19:10,573 That is still a bit raw. 394 00:19:10,613 --> 00:19:12,773 All right? Brilliant. Good luck. Thank you. 395 00:19:14,213 --> 00:19:16,093 You've got just ten minutes left. 396 00:19:16,133 --> 00:19:17,413 Kyivs come out of the oven. 397 00:19:17,453 --> 00:19:20,053 Pavlovas to decorate. Tacos to cook. 398 00:19:20,093 --> 00:19:22,853 Come on, guys. Pasta's not even in the pot yet. 399 00:19:22,893 --> 00:19:24,013 Stress. 400 00:19:24,053 --> 00:19:25,533 H:Oh, my gosh. 401 00:19:25,573 --> 00:19:27,653 Everybody is scrambling. 402 00:19:29,693 --> 00:19:31,333 CRAIG:Oh, they're so soft. 403 00:19:31,373 --> 00:19:34,133 Thank you, bao. Thank you. We had that chat. 404 00:19:36,173 --> 00:19:40,253 So I've just got to boil my pasta for two minutes, 405 00:19:40,293 --> 00:19:42,973 salt these and then just putting the sauce together. 406 00:19:43,013 --> 00:19:44,893 And that's about it, really. 407 00:19:47,253 --> 00:19:49,773 You have just five minutes. 408 00:19:49,813 --> 00:19:52,853 Ainsley's kitchen and five minutes left. 409 00:19:52,893 --> 00:19:54,733 Mamma mia. Look at this. 410 00:19:54,773 --> 00:19:56,213 They look so nice. 411 00:19:56,253 --> 00:19:58,173 Hey! 412 00:19:58,213 --> 00:20:00,093 Some of them are losing a bit of their butter now. 413 00:20:00,133 --> 00:20:01,933 You see, they've been in there a bit long. I was just scared. 414 00:20:01,973 --> 00:20:04,453 I didn't want to undercook the chicken, so I put it in the oven 415 00:20:04,493 --> 00:20:07,373 for longer than I needed to. 416 00:20:07,413 --> 00:20:09,293 You have two minutes. Listen up, 417 00:20:09,333 --> 00:20:11,893 finish up, stuff on plates. Let's go. 418 00:20:27,373 --> 00:20:28,773 That's it! Stop! 419 00:20:28,813 --> 00:20:30,093 Time up. Well done. 420 00:20:30,133 --> 00:20:31,973 Yay! Woohoo! 421 00:20:33,733 --> 00:20:36,253 Oh, bro. This is so good. This is so good. 422 00:20:36,293 --> 00:20:37,693 Can I cry? 423 00:20:37,733 --> 00:20:39,293 Am I allowed to cry now? 424 00:20:40,573 --> 00:20:43,573 First up is Gladiator Harry. 425 00:20:43,613 --> 00:20:45,613 How are we all? 426 00:20:45,653 --> 00:20:50,373 He has made Ainsley's chicken Kyiv, adding his own twist of cayenne 427 00:20:50,413 --> 00:20:54,053 and allspice seasoning to the breadcrumbs. 428 00:20:54,093 --> 00:20:58,733 It's served with tarragon and lemony beans and creamy mashed potato. 429 00:21:00,773 --> 00:21:02,933 GREGG: Is it going to ooze? Is it going to ooze? 430 00:21:02,973 --> 00:21:04,493 No. 431 00:21:04,533 --> 00:21:06,693 Where the butter gone, Harry? Where the butter? 432 00:21:10,973 --> 00:21:13,493 How long were those chickens in the oven for, Harry? 433 00:21:13,533 --> 00:21:14,933 For about 40 minutes. 434 00:21:14,973 --> 00:21:17,453 And the recipe says? 18 to 20. 435 00:21:17,493 --> 00:21:18,653 Right. 436 00:21:24,293 --> 00:21:26,973 The butter's not oozing, but the flavour is there. 437 00:21:27,013 --> 00:21:29,093 It seems to have seeped through the chicken. 438 00:21:29,133 --> 00:21:31,773 And so you're getting that lovely garlicky taste. 439 00:21:31,813 --> 00:21:34,733 You've got a lovely crispy outside with that breadcrumb. 440 00:21:34,773 --> 00:21:37,693 And I love the bit of lemon that's running through your beans. 441 00:21:37,733 --> 00:21:40,413 Lovely seasoning on the breadcrumbs on the outside. 442 00:21:40,453 --> 00:21:42,693 Your mashed potatoes, superb. 443 00:21:42,733 --> 00:21:44,813 Mate, we are an ooze away from a triumph. 444 00:21:44,853 --> 00:21:46,373 Oh! 445 00:21:46,413 --> 00:21:49,333 Imagine - an ooze away from a triumph. That was... 446 00:21:49,373 --> 00:21:50,533 Oh! 447 00:21:50,573 --> 00:21:52,013 APPLAUSE 448 00:21:53,693 --> 00:21:56,653 Got to take it, and we keep moving. 449 00:21:56,693 --> 00:22:01,813 Rochenda has served trofie pasta with pistachio, mint and chilli 450 00:22:01,853 --> 00:22:05,013 pesto sauce and courgette fritti. 451 00:22:09,933 --> 00:22:12,253 Your pasta, you've got a nice little bit of bite in there. 452 00:22:12,293 --> 00:22:14,173 And that sauce is just fantastic. 453 00:22:14,213 --> 00:22:17,093 So strong with mint, and you've added a fair bit of chilli 454 00:22:17,133 --> 00:22:18,973 in there as well. Give it to me. 455 00:22:19,013 --> 00:22:21,093 That is a great dish of pasta. 456 00:22:21,133 --> 00:22:23,013 Oh, thank you very much. 457 00:22:23,053 --> 00:22:25,333 The funny thing about courgettes is if you cook them too long, 458 00:22:25,373 --> 00:22:26,493 they go really limp. 459 00:22:26,533 --> 00:22:28,453 Yes. You need to cook them for less time. 460 00:22:28,493 --> 00:22:30,493 Hot oil. OK. 461 00:22:30,533 --> 00:22:32,453 Pistachio nuts make it quite nutty. 462 00:22:32,493 --> 00:22:34,533 It's really delicious. I'd eat the whole bowl. 463 00:22:34,573 --> 00:22:36,453 Oh, nice one. Good bite to it. 464 00:22:36,493 --> 00:22:39,493 Bags of flavour going on in there. But they're normally 465 00:22:39,533 --> 00:22:40,693 a little bit smaller. Ah. 466 00:22:40,733 --> 00:22:42,613 But you've taken it to another level. 467 00:22:42,653 --> 00:22:44,013 You've created your own. 468 00:22:44,053 --> 00:22:47,133 I think we're going to call this the Rochenda trofie. 469 00:22:47,173 --> 00:22:49,333 Oh! Trofie di Rochenda. 470 00:22:52,293 --> 00:22:54,333 As soon as I put the courgettes in the fryer, I knew 471 00:22:54,373 --> 00:22:57,573 that they were going to be a little bit soggy, but Ainsley really liked 472 00:22:57,613 --> 00:22:59,133 the taste of the dish. 473 00:23:00,813 --> 00:23:02,133 Hey. 474 00:23:02,173 --> 00:23:06,453 Craig made Ainsley's Chinese-inspired bao buns filled 475 00:23:06,493 --> 00:23:09,453 with fried tofu, hoisin sauce 476 00:23:09,493 --> 00:23:12,733 and a spring onion, cucumber, coriander, chilli 477 00:23:12,773 --> 00:23:16,333 and sesame slaw in a Sriracha mayonnaise. 478 00:23:23,573 --> 00:23:25,733 You followed the recipe to the T there, because of the way 479 00:23:25,773 --> 00:23:29,493 you've combined the hoisin with the oyster sauce and you've got 480 00:23:29,533 --> 00:23:31,333 the soy in there. It's all come together. 481 00:23:31,373 --> 00:23:34,013 The bao buns - spongy, pillowy. 482 00:23:34,053 --> 00:23:35,693 It's what I expect from a bao bun, 483 00:23:35,733 --> 00:23:38,293 so I think you've done really well, Craig. Thank you. 484 00:23:39,333 --> 00:23:42,093 It's an envelope of absolute brilliance. 485 00:23:42,133 --> 00:23:43,573 The tofu texture, 486 00:23:43,613 --> 00:23:47,213 it's like a piece of meat in there, with all the great flavours of all 487 00:23:47,253 --> 00:23:49,933 the sauces. It's a really delicious thing. 488 00:23:49,973 --> 00:23:52,693 Thank you. You've got the freshness of coriander. 489 00:23:52,733 --> 00:23:53,893 There's a lot of chilli. 490 00:23:53,933 --> 00:23:55,653 I'm picking up a bit of sesame as well. 491 00:23:55,693 --> 00:23:57,373 That is really quite yummy. 492 00:23:57,413 --> 00:23:59,373 I've really enjoyed that. Thank you. 493 00:24:01,013 --> 00:24:02,093 Thrilled. 494 00:24:02,133 --> 00:24:04,573 I'm so giddy on the inside. I'm like a little bao bun. 495 00:24:04,613 --> 00:24:07,973 Fluffy on the outside, but inside all spicy and happy. 496 00:24:08,013 --> 00:24:10,733 Wahey! That was cool. Thank you. Come on! 497 00:24:12,493 --> 00:24:17,133 Dominic has made Ainsley's Mexican take on classic scampi and chips. 498 00:24:18,453 --> 00:24:23,653 Deep-fried scampi in a corn taco, tartare radish slaw, 499 00:24:23,693 --> 00:24:27,213 pea and avocado guacamole, and pickled onion. 500 00:24:33,173 --> 00:24:37,333 Your tortillas are a little too thick, so they won't fold round. 501 00:24:37,373 --> 00:24:42,013 They're cracking. But everything else is just fantastic. 502 00:24:42,053 --> 00:24:43,653 That scampi... 503 00:24:43,693 --> 00:24:47,493 You've got a lovely crunchy outside. Your slaw... 504 00:24:47,533 --> 00:24:49,653 Putting the radishes on there has made it peppery. 505 00:24:49,693 --> 00:24:50,973 I'm thoroughly enjoying it. 506 00:24:51,013 --> 00:24:54,453 I haven't had scampi for years and years and years. 507 00:24:54,493 --> 00:24:56,053 It really takes me back. 508 00:24:57,173 --> 00:24:59,013 Nice crispy fish. 509 00:24:59,053 --> 00:25:00,333 Still lovely and crunchy. 510 00:25:00,373 --> 00:25:01,773 Love the pea guacamole. 511 00:25:01,813 --> 00:25:04,213 Yeah, boy. Guacamole! 512 00:25:05,693 --> 00:25:07,893 Your pickled onions are lovely. They're sweet. They're sharp. 513 00:25:07,933 --> 00:25:10,173 They've still got a nice bite to them. Tortillas... 514 00:25:10,213 --> 00:25:11,653 Really good texture. 515 00:25:11,693 --> 00:25:14,373 They just need to be thinner. 516 00:25:14,413 --> 00:25:17,773 I knew the tacos weren't right, but I'm relieved. 517 00:25:17,813 --> 00:25:20,013 I'm proud and I'm really happy. 518 00:25:20,053 --> 00:25:23,333 Three things I never thought I'd say at the start of this competition. 519 00:25:24,933 --> 00:25:26,293 Hello. 520 00:25:26,333 --> 00:25:31,893 Vito has made Ainsley's curried goat with rice and peas and johnny cakes. 521 00:25:38,373 --> 00:25:39,853 Rice and peas. 522 00:25:39,893 --> 00:25:43,053 The rice is going claggy on the outside and sticky. 523 00:25:43,093 --> 00:25:47,453 And it doesn't have that lovely freedom that good rice should have. 524 00:25:47,493 --> 00:25:51,013 Your curry has got a really good amount of spice, the cumin 525 00:25:51,053 --> 00:25:54,733 and the coriander and the cloves and the cinnamon. Sharpness as well 526 00:25:54,773 --> 00:25:56,653 from that Scotch bonnet. 527 00:25:56,693 --> 00:25:57,853 I really love johnny cakes. 528 00:25:57,893 --> 00:25:59,733 And yours are very, very good indeed. 529 00:25:59,773 --> 00:26:01,053 They're cooked all the way through. 530 00:26:01,093 --> 00:26:02,893 You've got a nice crust on the outside. 531 00:26:02,933 --> 00:26:04,933 My mum would have been proud of those. Really? 532 00:26:04,973 --> 00:26:07,213 She really, really would. 533 00:26:07,253 --> 00:26:08,493 Rice and peas... 534 00:26:08,533 --> 00:26:11,213 I saw you stirring it because you're so used to making risotto. 535 00:26:11,253 --> 00:26:14,453 Yes. You put the lid on and you leave it. 536 00:26:14,493 --> 00:26:16,853 The goat curry is really, really good. 537 00:26:16,893 --> 00:26:18,813 And I think you've really captured it here. 538 00:26:18,853 --> 00:26:19,933 Lovely. 539 00:26:19,973 --> 00:26:21,413 Thank you. Thank you. 540 00:26:21,453 --> 00:26:23,173 I was wondering what was going to happen if we took 541 00:26:23,213 --> 00:26:25,093 you out of Italy. 542 00:26:25,133 --> 00:26:27,333 You landed smack bang on a Caribbean island. 543 00:26:27,373 --> 00:26:28,653 You've done pretty well. 544 00:26:28,693 --> 00:26:31,093 Thank you so much. I feel overwhelmed. 545 00:26:32,653 --> 00:26:35,213 Honestly, when he told me that his mum would have been proud 546 00:26:35,253 --> 00:26:38,373 of that johnny cake, I was like, "Thank you so much." 547 00:26:41,373 --> 00:26:45,133 I feel good, very energetic, very positive. 548 00:26:45,173 --> 00:26:48,413 I cannot wait to go - boom! - forward again. 549 00:26:50,373 --> 00:26:55,973 H has made cinnamon banana fritters with chocolate sauce dip and rum 550 00:26:56,013 --> 00:26:57,493 and raisin ice cream. 551 00:27:03,653 --> 00:27:05,453 Just by looking at my napkin there, 552 00:27:05,493 --> 00:27:08,773 H, you can see that I just wanted to get stuck into it. 553 00:27:08,813 --> 00:27:11,533 Banana is oozing out of this. 554 00:27:11,573 --> 00:27:14,173 Could be a little bit more spongier - just a tad bit. 555 00:27:14,213 --> 00:27:16,413 Otherwise, I think it's great. 556 00:27:16,453 --> 00:27:19,173 Your ice cream is set perfectly, which is amazing. 557 00:27:19,213 --> 00:27:20,853 Your doughnuts themselves, 558 00:27:20,893 --> 00:27:23,413 we've got one half which is cooked and crispy, 559 00:27:23,453 --> 00:27:27,733 the other half is quite spongy. But the flavours are fantastic. 560 00:27:27,773 --> 00:27:30,013 Your chocolate sauce is splitting. 561 00:27:30,053 --> 00:27:32,053 The oil is coming out, which is a shame. 562 00:27:32,093 --> 00:27:36,253 So it's not perfect, but banana fritters with cinnamon sugar 563 00:27:36,293 --> 00:27:39,613 and a rum and raisin ice cream is really working for me, H. 564 00:27:41,333 --> 00:27:42,773 Really chuffed. 565 00:27:42,813 --> 00:27:44,773 LAUGHTER 566 00:27:44,813 --> 00:27:50,213 I literally followed that recipe to the T, but I took my eye 567 00:27:50,253 --> 00:27:51,933 off the chocolate sauce. 568 00:27:51,973 --> 00:27:53,893 HE GRUNTS 569 00:27:55,333 --> 00:28:00,453 Tamer has made pavlova filled with pomegranate mascarpone cream, 570 00:28:00,493 --> 00:28:05,333 drizzled with a pomegranate caramel syrup, and topped with fresh peaches 571 00:28:05,373 --> 00:28:06,893 and pomegranate seeds. 572 00:28:12,253 --> 00:28:13,533 I like that. 573 00:28:13,573 --> 00:28:15,213 I think the pavlova is great. 574 00:28:15,253 --> 00:28:17,253 Slightly crunchy, slightly chewy. 575 00:28:17,293 --> 00:28:20,373 I love the beautiful pomegranate caramel sauce. 576 00:28:20,413 --> 00:28:23,093 It's just really, really lovely. 577 00:28:23,133 --> 00:28:26,173 The lovely freshness of the peach against the richness of that cream 578 00:28:26,213 --> 00:28:29,693 and mascarpone, with the sharpness of those little pomegranate seeds. 579 00:28:29,733 --> 00:28:31,413 You've done a great job. 580 00:28:32,493 --> 00:28:33,893 You've turned the corner here, my friend. 581 00:28:33,933 --> 00:28:36,453 It's not a stew. It's not a pie. It's not a steak. 582 00:28:36,493 --> 00:28:39,773 No. It's quite an elegant, delicate dessert. 583 00:28:39,813 --> 00:28:41,013 Appreciate it. 584 00:28:42,213 --> 00:28:43,733 Being scared was an understatement. 585 00:28:43,773 --> 00:28:46,733 I was petrified. But overall, I'm feeling great. 586 00:28:46,773 --> 00:28:50,093 I think I've got rid of the dessert demons, for sure. 587 00:28:50,133 --> 00:28:52,613 If I could win immunity out of the next challenge, 588 00:28:52,653 --> 00:28:53,773 that would be amazing. 589 00:28:56,773 --> 00:28:58,533 We're going to ask you to step outside. 590 00:28:58,573 --> 00:29:01,733 But before you do, would you please give Mr Ainsley Harriott 591 00:29:01,773 --> 00:29:05,573 a round of applause? Because I think it was amazing. 592 00:29:05,613 --> 00:29:07,093 All together! 593 00:29:07,133 --> 00:29:08,813 CHEERING 594 00:29:11,973 --> 00:29:13,253 Yes, mate! 595 00:29:15,413 --> 00:29:16,373 Oh, my God. 596 00:29:18,093 --> 00:29:20,973 Can you pick out three you think that are worthy of note? 597 00:29:21,013 --> 00:29:24,053 I've got to say that Tamer, to come up with a pavlova, 598 00:29:24,093 --> 00:29:28,613 with that crunch, that softness, we were going, "Wow." 599 00:29:28,653 --> 00:29:30,293 Certainly Craig's bao buns. 600 00:29:30,333 --> 00:29:33,053 The texture of them, that pillowy-ness. Loved that. 601 00:29:33,093 --> 00:29:36,173 And then after that, I think it's Vito and that goat curry. 602 00:29:36,213 --> 00:29:38,733 As far as those johnny cakes were concerned, 603 00:29:38,773 --> 00:29:40,813 "Mummy, them cake taste good!" 604 00:29:42,293 --> 00:29:44,493 Brilliant. Cheers, guys. Yeah. Group hug. 605 00:29:44,533 --> 00:29:46,733 Come on, come on. Love you, boys. 606 00:29:49,093 --> 00:29:50,613 Fantastic. Great recipes. 607 00:29:50,653 --> 00:29:53,413 Our seven truly came alive. 608 00:29:53,453 --> 00:29:55,413 But we've got a decision to make. 609 00:29:55,453 --> 00:29:57,773 Who's cook of the day? 610 00:29:57,813 --> 00:30:01,973 I think one of these here was absolutely outstanding today. 611 00:30:09,973 --> 00:30:13,773 I think there was a lot of good, happy Ainsley energy 612 00:30:13,813 --> 00:30:15,253 in the MasterChef kitchen today. 613 00:30:15,293 --> 00:30:17,453 What you did there was absolutely fantastic. 614 00:30:17,493 --> 00:30:18,893 Well done. 615 00:30:18,933 --> 00:30:21,893 There is, however, only one cook of the day. 616 00:30:23,573 --> 00:30:25,613 Craig. APPLAUSE 617 00:30:25,653 --> 00:30:27,853 What?! Yes! 618 00:30:27,893 --> 00:30:28,973 Well done. 619 00:30:29,013 --> 00:30:30,493 Buddy, you deserved it. 620 00:30:30,533 --> 00:30:32,813 You deserved it. You step outside. 621 00:30:34,053 --> 00:30:35,213 See ya! 622 00:30:35,253 --> 00:30:36,773 LAUGHTER 623 00:30:38,653 --> 00:30:41,853 Get in there! Get in there! 624 00:30:41,893 --> 00:30:44,293 Honestly, I'm blown away. 625 00:30:44,333 --> 00:30:45,813 I'm part of the final six. 626 00:30:45,853 --> 00:30:47,173 Wow. 627 00:30:47,213 --> 00:30:48,653 Oh, wow. That's amazing. 628 00:30:53,613 --> 00:30:56,853 Right, now, look, there's absolutely no need to be disappointed. 629 00:30:56,893 --> 00:30:58,173 Perk yourself up. 630 00:30:58,213 --> 00:31:01,013 We've got a fabulous challenge for you. 631 00:31:01,053 --> 00:31:05,493 In this round, you are cooking to a brief, and that brief is to cook for 632 00:31:05,533 --> 00:31:07,933 Gregg and I a pizza. 633 00:31:07,973 --> 00:31:11,933 We want a pizza dough, a sauce to go across that dough, 634 00:31:11,973 --> 00:31:14,413 and then various toppings. 635 00:31:14,453 --> 00:31:20,133 But we're also going to ask you to fire your own wood-fired oven 636 00:31:20,173 --> 00:31:23,373 and maintain the temperature so that your pizza 637 00:31:23,413 --> 00:31:25,573 is cooked absolutely perfectly. 638 00:31:27,893 --> 00:31:30,493 At the end of this, five of you will go through to the next 639 00:31:30,533 --> 00:31:35,293 round, and that does mean one of you will be going home. 640 00:31:35,333 --> 00:31:37,093 Two hours. Let's cook. 641 00:31:39,853 --> 00:31:41,693 This is a fantastic challenge. 642 00:31:41,733 --> 00:31:43,493 A pizza is an art. 643 00:31:43,533 --> 00:31:46,973 And they're about to realise that it's not easy. 644 00:31:47,013 --> 00:31:50,133 You know, it's going to be a fine art of getting the timing right. 645 00:31:50,173 --> 00:31:51,533 But I'm an artist. 646 00:31:51,573 --> 00:31:54,013 I mean, what else am I going to do? 647 00:31:55,893 --> 00:31:57,773 Three component parts to the pizza. 648 00:31:57,813 --> 00:32:01,853 A dough which is made from yeast, which needs to rise. 649 00:32:01,893 --> 00:32:03,573 If it doesn't have enough water in it, 650 00:32:03,613 --> 00:32:06,653 the dough won't be elastic and it'll be tough. 651 00:32:07,933 --> 00:32:11,053 The sauce base of that pizza can be anything they want it to be. 652 00:32:11,093 --> 00:32:14,053 Some of them are doing tomato, some are doing pesto, some 653 00:32:14,093 --> 00:32:15,493 are just doing cheese. 654 00:32:15,533 --> 00:32:19,053 But whatever it is, it needs to be cooled down because you can't 655 00:32:19,093 --> 00:32:21,413 put a hot sauce on pizza dough. 656 00:32:21,453 --> 00:32:26,773 It starts to collapse and then you end up with a really soggy pizza. 657 00:32:26,813 --> 00:32:29,813 The toppings need to be enough that you get flavour, but not 658 00:32:29,853 --> 00:32:32,653 too much that it weighs down the dough. 659 00:32:32,693 --> 00:32:34,653 Yeah. Go, go! 660 00:32:34,693 --> 00:32:39,613 They have got to cook their pizza in a proper wood-fired oven. 661 00:32:39,653 --> 00:32:41,853 OK, how do we light it? 662 00:32:41,893 --> 00:32:45,853 They're going to have to take wood and a match and make sure that comes 663 00:32:45,893 --> 00:32:47,333 together to make a great fire. 664 00:32:47,373 --> 00:32:49,413 And the ovens have to heat up. 665 00:32:49,453 --> 00:32:51,213 It's lighting. 666 00:32:51,253 --> 00:32:52,973 I hate playing with fire. 667 00:32:53,013 --> 00:32:54,613 I'm not a fire starter. 668 00:32:55,933 --> 00:32:57,733 I go with the flow. 669 00:32:57,773 --> 00:33:00,493 The heat has to be really high. 670 00:33:00,533 --> 00:33:02,973 Somewhere above 400. 671 00:33:03,013 --> 00:33:04,573 If the oven's not hot enough, 672 00:33:04,613 --> 00:33:07,813 the pizza won't cook all the way through. 673 00:33:07,853 --> 00:33:10,013 Lovely. Lovely bit of fire, that. 674 00:33:14,773 --> 00:33:16,413 Game face is on. 675 00:33:16,453 --> 00:33:19,093 Lots at stake in this round. Everyone's coming with their A-game. 676 00:33:19,133 --> 00:33:20,533 Taking no prisoners. 677 00:33:22,173 --> 00:33:25,053 I absolutely love pizza. 678 00:33:25,093 --> 00:33:29,613 Once upon a time, a young Harry Aikines, at 17 years of age, 679 00:33:29,653 --> 00:33:32,453 had two meat feast pizzas before a race. 680 00:33:32,493 --> 00:33:34,413 I broke a record. 681 00:33:34,453 --> 00:33:37,653 I ran amazingly. So whenever I can, I always have two pizzas 682 00:33:37,693 --> 00:33:38,973 before a race. 683 00:33:41,413 --> 00:33:43,493 What's on your pizza?Spicy nduja. 684 00:33:43,533 --> 00:33:45,933 Going to have some spicy beef, pepperoni on it, 685 00:33:45,973 --> 00:33:47,373 and some sweet peppers. 686 00:33:47,413 --> 00:33:49,133 That is a meat fest. 687 00:33:49,173 --> 00:33:51,693 It's a meat feast, basically, yeah. 688 00:33:51,733 --> 00:33:53,533 And how spicy do you want it? 689 00:33:53,573 --> 00:33:56,133 I want you to feel spice because that's how I feel when I eat it. 690 00:33:56,173 --> 00:33:57,893 It makes me want to run faster. 691 00:33:57,933 --> 00:33:59,493 Yeah, it's always been a bit of a good luck meal. 692 00:33:59,533 --> 00:34:01,693 I'm delighted you love pizza, Harry. 693 00:34:01,733 --> 00:34:03,413 Let's hope it brings you luck today, mate. 694 00:34:03,453 --> 00:34:05,493 Thank you. I appreciate that. 695 00:34:07,333 --> 00:34:09,893 This is going to be spicy. 696 00:34:09,933 --> 00:34:12,333 He's got pepperoni, a spicy sausage. 697 00:34:12,373 --> 00:34:15,453 He's got minced beef, which he's going to cook with some chillies in it. 698 00:34:15,493 --> 00:34:19,093 And he's got nduja, which is a spreadable salami from Italy, 699 00:34:19,133 --> 00:34:22,293 which has got lots of chilli running through it as well. 700 00:34:22,333 --> 00:34:26,013 My mince is done. Nice and spicy. Very spicy. 701 00:34:26,053 --> 00:34:28,213 That's the way I wanted it to be. 702 00:34:28,253 --> 00:34:30,293 Minced beef has got moisture in it. 703 00:34:30,333 --> 00:34:31,533 Mozzarella - moisture. 704 00:34:31,573 --> 00:34:33,133 Tomato sauce - moisture. 705 00:34:33,173 --> 00:34:34,613 Too much moisture on a pizza 706 00:34:34,653 --> 00:34:37,213 and the dough doesn't cook all the way through. 707 00:34:37,253 --> 00:34:38,893 The fact I get to cook something that I want to eat 708 00:34:38,933 --> 00:34:39,933 is quite exciting. 709 00:34:39,973 --> 00:34:41,933 Had chicken earlier, which wasn't too bad. 710 00:34:41,973 --> 00:34:43,413 Just obviously lacked the ooze. 711 00:34:43,453 --> 00:34:45,253 But now...this is the one. 712 00:34:47,253 --> 00:34:51,093 VITO SINGS IN ITALIAN 713 00:34:52,533 --> 00:34:56,013 My grandfather always say, like, "The best way to do pizza 714 00:34:56,053 --> 00:34:57,333 "is with your hands." 715 00:34:57,373 --> 00:34:58,773 So let's try. 716 00:35:00,573 --> 00:35:02,693 I am a big pizza fan. 717 00:35:02,733 --> 00:35:06,333 I'm not going to lie, I feel a bit of pressure because pizza, Italian, 718 00:35:06,373 --> 00:35:08,453 you are Italian, there is an expectation. 719 00:35:08,493 --> 00:35:10,973 But I have never used a pizza oven 720 00:35:11,013 --> 00:35:13,853 before and I feel very nervous about it. 721 00:35:15,213 --> 00:35:18,413 Vito, you are from the home of pizza. 722 00:35:18,453 --> 00:35:21,573 I know. This is the pressure, you know, because I just don't 723 00:35:21,613 --> 00:35:22,813 have you and John's pressure. 724 00:35:22,853 --> 00:35:24,533 I have my grandad's pressure, you know? 725 00:35:24,573 --> 00:35:27,453 Am I right in thinking...? So, if you mess this up...Exactly. 726 00:35:27,493 --> 00:35:30,013 ..you won't be able to show your face back home on the streets of Napoli? 727 00:35:30,053 --> 00:35:32,493 No, no. He said to me, literally, "Don't come back." 728 00:35:32,533 --> 00:35:33,613 You know what I mean? 729 00:35:33,653 --> 00:35:37,133 So if the pizza is raw or it's not enough cooked or something, 730 00:35:37,173 --> 00:35:38,413 just stay there. 731 00:35:38,453 --> 00:35:40,693 My pizza is salsiccia e friarielli. 732 00:35:40,733 --> 00:35:44,693 So, friarielli is a kind of broccoli which is from Naples. 733 00:35:44,733 --> 00:35:46,373 And I give a little twist. 734 00:35:46,413 --> 00:35:49,413 So I want to do, you know, the border, the edge 735 00:35:49,453 --> 00:35:50,813 with the ricotta. 736 00:35:50,853 --> 00:35:53,053 This sounds fabulous, my friend. 737 00:35:53,093 --> 00:35:55,653 I'll tell you what. Our expectation is high. 738 00:35:55,693 --> 00:35:57,533 Thank you. No pressure. 739 00:36:00,613 --> 00:36:03,293 Vito is making us a friarielli pizza. 740 00:36:03,333 --> 00:36:04,573 I think it sounds delicious. 741 00:36:04,613 --> 00:36:07,773 Very classic Italian. Fennel, sausage, 742 00:36:07,813 --> 00:36:09,493 this wonderful green vegetable. 743 00:36:09,533 --> 00:36:11,293 Chillies running through it. 744 00:36:11,333 --> 00:36:12,693 It's very tasty. 745 00:36:12,733 --> 00:36:15,333 I would say spicy, but tasty. That's what I want. 746 00:36:15,373 --> 00:36:17,813 I just want to bring the fire, you know? 747 00:36:17,853 --> 00:36:19,173 It's like... HE MAKES EXPLOSION SOUND 748 00:36:19,213 --> 00:36:20,813 Vito is not making a tomato sauce. 749 00:36:20,853 --> 00:36:24,773 He instead is making a pizza bianca - a white pizza. 750 00:36:24,813 --> 00:36:27,613 Mozzarella cheese on the base. Then in the crust, 751 00:36:27,653 --> 00:36:30,293 he's going to make a filling of ricotta cheese. 752 00:36:30,333 --> 00:36:33,493 And the stuffed crust is the most difficult part. 753 00:36:33,533 --> 00:36:34,893 The edge has to be very thin. 754 00:36:34,933 --> 00:36:38,133 Otherwise, it's going to be too much, you know, chewy. 755 00:36:40,773 --> 00:36:45,133 The inspiration behind my pizza is looking at all the kind of artisan 756 00:36:45,173 --> 00:36:47,853 pizza houses that are going on around London at the moment, 757 00:36:47,893 --> 00:36:50,453 and they're really experimenting with flavours. 758 00:36:50,493 --> 00:36:54,453 It's definitely not an authentic Italian pizza. 759 00:36:56,253 --> 00:36:58,733 Believe it or not, it's a pistachio pesto pizza 760 00:36:58,773 --> 00:37:01,573 with gorgonzola, some conference pears 761 00:37:01,613 --> 00:37:05,533 and some walnuts and hot chilli honey over the top. 762 00:37:05,573 --> 00:37:07,453 Is this a pizza you've had before? 763 00:37:07,493 --> 00:37:09,613 I've had these combinations on pizzas before, yeah. 764 00:37:09,653 --> 00:37:13,533 It's a bit like a cheese board on a board of a pizza. 765 00:37:13,573 --> 00:37:15,293 Yeah. That's... SHE LAUGHS 766 00:37:15,333 --> 00:37:19,533 Yeah, because I love cheese. We've got pears, we've got honey. 767 00:37:19,573 --> 00:37:21,573 You know you're going out on a limb here, right? 768 00:37:21,613 --> 00:37:24,533 It's just a risky combination, I guess, in terms of whether or not 769 00:37:24,573 --> 00:37:26,213 the individual likes it. 770 00:37:28,453 --> 00:37:31,453 Well, that is extraordinary. 771 00:37:31,493 --> 00:37:34,893 Pesto with pistachio nuts, pears, 772 00:37:34,933 --> 00:37:38,093 cheese and honey cooked on a pizza? 773 00:37:38,133 --> 00:37:40,293 Let's see. This might be a dangerous combination, 774 00:37:40,333 --> 00:37:42,293 but I'm hoping it works. 775 00:37:42,333 --> 00:37:44,213 I've tasted it. I like it. 776 00:37:44,253 --> 00:37:46,373 If it doesn't work out, it doesn't work out, you know? 777 00:37:46,413 --> 00:37:48,173 It's just the way that it is. 778 00:37:48,213 --> 00:37:49,813 SHE LAUGHS 779 00:37:52,213 --> 00:37:57,053 Just got to oil up my...my balls, and then we're good to go. 780 00:37:59,013 --> 00:38:01,573 I mean, I've eaten a pizza or two in my time, 781 00:38:01,613 --> 00:38:05,933 let's just say, so I would say, yeah, I'm a pizza connoisseur. 782 00:38:08,333 --> 00:38:11,213 You have got a very eclectic group of ingredients. 783 00:38:11,253 --> 00:38:12,413 What are you making? 784 00:38:12,453 --> 00:38:15,053 We're actually going to do a caramelised onion white sauce. 785 00:38:15,093 --> 00:38:18,613 Making a roux, adding in the cheese, then adding the onions at the end. 786 00:38:18,653 --> 00:38:24,573 So I'm going for roasted fig with bacon and goat's cheese 787 00:38:24,613 --> 00:38:25,853 over the top. 788 00:38:25,893 --> 00:38:28,293 I love salt and sweet, so for me, I love it. 789 00:38:28,333 --> 00:38:30,333 Never entered your brain to do something simple 790 00:38:30,373 --> 00:38:33,013 like a margarita, did it?No. 791 00:38:33,053 --> 00:38:34,933 I don't understand the word basics. 792 00:38:34,973 --> 00:38:36,853 What's the point? Life is about flavour. 793 00:38:36,893 --> 00:38:38,613 Life is about adventure. 794 00:38:38,653 --> 00:38:41,613 So every day you've got to try something new. 795 00:38:43,333 --> 00:38:45,933 A nice thin pizza from Dominic, I hope. 796 00:38:45,973 --> 00:38:49,253 Because there are really big flavours here. 797 00:38:49,293 --> 00:38:51,453 Oh, my God. It looks like my mum's knickers. 798 00:38:51,493 --> 00:38:53,613 It's like... It's really wrinkly. 799 00:38:54,853 --> 00:38:57,093 She's going to kill me for saying that. 800 00:38:57,133 --> 00:39:00,933 Dom is doing a bechamel sauce from butter and flour and milk. 801 00:39:00,973 --> 00:39:02,973 That's quite a big risk. 802 00:39:03,013 --> 00:39:05,533 A white sauce is quite thick and heavy. 803 00:39:05,573 --> 00:39:09,693 I just hope that that doesn't make his pizza go too soggy. 804 00:39:12,733 --> 00:39:14,133 I'm currently multitasking. 805 00:39:14,173 --> 00:39:16,093 I have my red onion marmalade. 806 00:39:16,133 --> 00:39:19,933 I've got my kindling on the fire, my pizza base reducing. 807 00:39:19,973 --> 00:39:22,213 Who am I?! 808 00:39:22,253 --> 00:39:24,173 HE LAUGHS 809 00:39:24,213 --> 00:39:26,093 I love pizza. 810 00:39:26,133 --> 00:39:27,333 My kids love pizza. 811 00:39:27,373 --> 00:39:32,773 We have, in my village, an amazing pizza restaurant that has proper 812 00:39:32,813 --> 00:39:34,693 wood-fired pizzas. 813 00:39:34,733 --> 00:39:39,013 I can tell you what I like to eat, but I don't know how to make them. 814 00:39:39,053 --> 00:39:42,293 H, are you as excited about this as you are every other round? 815 00:39:42,333 --> 00:39:44,413 Do you know what? Yeah, I am. 816 00:39:44,453 --> 00:39:47,693 Even though I have no idea how to use a pizza oven. 817 00:39:47,733 --> 00:39:50,013 But life is about challenges, right? 818 00:39:50,053 --> 00:39:51,373 What's your pizza, please? 819 00:39:51,413 --> 00:39:56,133 So when Steps shot our video for 820 00:39:56,173 --> 00:39:58,653 One For Sorrow, it was in Italy 821 00:39:58,693 --> 00:40:01,293 and I had THEmost amazing pizza there. 822 00:40:01,333 --> 00:40:03,973 And it was blue cheese and steak. 823 00:40:04,013 --> 00:40:05,613 So I'm doing - 824 00:40:05,653 --> 00:40:08,973 if you're a Steps fan, you may know this reference - a deeper 825 00:40:09,013 --> 00:40:13,333 shade of blue cheese and steak pizza. 826 00:40:13,373 --> 00:40:14,493 Right. 827 00:40:14,533 --> 00:40:15,853 THEY LAUGH 828 00:40:17,293 --> 00:40:20,213 What H is attempting to do could be truly delicious. 829 00:40:20,253 --> 00:40:21,933 Classic tomato base. 830 00:40:23,333 --> 00:40:25,573 Oh, wow! That's good. 831 00:40:25,613 --> 00:40:29,133 Top of the pizza, blue cheese and steak. 832 00:40:29,173 --> 00:40:31,373 Steak has juice. 833 00:40:31,413 --> 00:40:34,333 That juice, if that runs into that pizza dough, will make 834 00:40:34,373 --> 00:40:37,533 the pizza really, really soggy. 835 00:40:37,573 --> 00:40:38,933 It's really good. 836 00:40:38,973 --> 00:40:39,933 Wow. 837 00:40:41,333 --> 00:40:43,693 Buy one, get one free. The pizzas here are free. 838 00:40:43,733 --> 00:40:46,573 The dough's stolen, the filling's nicked. 839 00:40:46,613 --> 00:40:48,733 And I'll give you one for nothing if you buy one. 840 00:40:48,773 --> 00:40:50,573 So that means buy one, get one free. 841 00:40:50,613 --> 00:40:52,173 Buy one, get one free. 842 00:40:54,053 --> 00:40:57,653 I'm of Turkish Cypriot descent, and recently I found out 843 00:40:57,693 --> 00:41:00,173 that we have an Italian bloodline in our family. 844 00:41:00,213 --> 00:41:02,573 So I want to try and infuse the two together. 845 00:41:02,613 --> 00:41:06,573 Hopefully it works and hopefully it tastes good for the judges. 846 00:41:06,613 --> 00:41:09,213 I'm going to do an Italian base. Italian cheeses. 847 00:41:09,253 --> 00:41:12,493 And then on top I'm going to do a Turkish beef topping. 848 00:41:12,533 --> 00:41:16,773 Smoked paprika, turmeric, chilli flakes, sumac. 849 00:41:16,813 --> 00:41:19,053 Tamer, are you enjoying this? You look like...I am. 850 00:41:19,093 --> 00:41:20,373 Do you know...do you know what? 851 00:41:20,413 --> 00:41:23,733 Even though Craig got the title today, earlier on today, 852 00:41:23,773 --> 00:41:26,133 there was so much of me going, "I don't want to pass." 853 00:41:26,173 --> 00:41:28,733 I'm here to learn. I'm having a great time. 854 00:41:29,893 --> 00:41:32,013 This sounds fantastic. 855 00:41:32,053 --> 00:41:33,893 Nice light tomato sauce. 856 00:41:33,933 --> 00:41:35,573 Hopefully not too wet. 857 00:41:35,613 --> 00:41:38,733 And then on top of that is going to be minced beef. 858 00:41:38,773 --> 00:41:42,813 He's got turmeric, sumac, that lovely lemony spice from Turkey. 859 00:41:42,853 --> 00:41:46,653 The flavours of all those spices need to come alive. 860 00:41:46,693 --> 00:41:48,453 That's going to be a bold pizza. 861 00:41:48,493 --> 00:41:50,213 But you know what? We know Tamer. 862 00:41:50,253 --> 00:41:52,293 He likes it big. He likes it bold. 863 00:41:52,333 --> 00:41:53,733 He's pulled it off before. 864 00:41:53,773 --> 00:41:54,973 Go for it, Tamer. 865 00:41:56,413 --> 00:42:01,293 We are at 410, which means we're almost ready to cook. 866 00:42:01,333 --> 00:42:02,973 It's nearly Chef time. 867 00:42:04,093 --> 00:42:05,653 You have just 30 minutes. 868 00:42:05,693 --> 00:42:08,373 30 minutes, and there's not a single pizza in the oven. 869 00:42:08,413 --> 00:42:10,093 Oh! Nearly ready. 870 00:42:10,133 --> 00:42:13,573 Can't get too moist, though, so I've got to get it on the paddle. 871 00:42:19,053 --> 00:42:20,213 Oh. 872 00:42:20,253 --> 00:42:22,133 Oh, my God. 873 00:42:22,173 --> 00:42:24,173 I don't know what's gone wrong with my dough. 874 00:42:24,213 --> 00:42:26,613 H has turned out his dough, but he put quite a lot of oil 875 00:42:26,653 --> 00:42:27,773 in the bottom of his bowl. 876 00:42:27,813 --> 00:42:29,853 The problem is, the oil has gone into the dough and made 877 00:42:29,893 --> 00:42:31,213 the dough fall apart. 878 00:42:31,253 --> 00:42:33,013 Know what you need to do, is you need to dry that out. 879 00:42:33,053 --> 00:42:36,733 So put some flour on the bench and you can save it. 880 00:42:36,773 --> 00:42:39,773 Soak up the oil. Keep on turning it and flour on that. 881 00:42:39,813 --> 00:42:41,653 More flour on that. 882 00:42:41,693 --> 00:42:44,773 First dough, it wasn't what I intended. 883 00:42:46,653 --> 00:42:48,893 Right now, H is quite upset. 884 00:42:48,933 --> 00:42:50,293 I hope he gets this done. 885 00:42:50,333 --> 00:42:52,373 He's really worried about it. 886 00:42:55,293 --> 00:42:58,253 Come on, come on, come on. 887 00:42:58,293 --> 00:43:00,653 Let's go, go, go, go. Got enough on that? 888 00:43:02,293 --> 00:43:04,613 Come on. Oh, sexy. 889 00:43:04,653 --> 00:43:06,213 That is a manly pizza right there. 890 00:43:06,253 --> 00:43:09,213 All man in there. All man in there. 891 00:43:09,253 --> 00:43:11,653 It's looking full. It's looking hearty. There's a lot on there. 892 00:43:11,693 --> 00:43:14,013 You want to try it? It's a man's pizza, for sure. 893 00:43:14,053 --> 00:43:17,053 Oh, you're ready. Because then I'll get mine going. Yes! 894 00:43:17,093 --> 00:43:18,453 Pizza maker! 895 00:43:18,493 --> 00:43:20,293 LAUGHTER 896 00:43:22,253 --> 00:43:24,333 You've got just 15 minutes, guys. 897 00:43:24,373 --> 00:43:25,813 Some of you have got pizzas cooked. 898 00:43:25,853 --> 00:43:28,933 Some of you don't have any pizzas at all. 899 00:43:28,973 --> 00:43:31,813 Go, go, go, go. Come on, come on, come on. 900 00:43:41,133 --> 00:43:42,853 It's looking wunderbar. 901 00:43:42,893 --> 00:43:45,733 We're doing good. We are doing good. 902 00:43:45,773 --> 00:43:48,693 Yeah, looking good, mate. Just doing the old turny-turny. 903 00:43:48,733 --> 00:43:50,333 The old turny-turny, mate. 904 00:43:50,373 --> 00:43:54,013 Oh, my God, I can't believe I've made a pizza. 905 00:43:54,053 --> 00:43:55,893 Try not to burn it. 906 00:43:55,933 --> 00:43:57,733 Come on, please. 907 00:43:57,773 --> 00:44:01,613 I'm excited, but I'm scared at the same time. 908 00:44:01,653 --> 00:44:04,173 Come on, come on, come on. Are they cooked? 909 00:44:04,213 --> 00:44:06,093 Yeah. 910 00:44:06,133 --> 00:44:07,893 That's looking good. 911 00:44:07,933 --> 00:44:09,493 HE LAUGHS 912 00:44:12,733 --> 00:44:14,453 You've got just ten minutes left. 913 00:44:14,493 --> 00:44:16,293 You need to get a move on. 914 00:44:19,853 --> 00:44:21,453 CHEERING 915 00:44:25,373 --> 00:44:26,693 I'm really happy. 916 00:44:26,733 --> 00:44:28,293 Like, the dough is rising. 917 00:44:28,333 --> 00:44:29,973 It's going to be more of a deep pan, I think. 918 00:44:30,013 --> 00:44:32,493 But, you know, it's still a pizza. 919 00:44:32,533 --> 00:44:33,933 I'm taking it. I'm taking it. 920 00:44:33,973 --> 00:44:36,173 Right. I'm done. We're done. We're done. 921 00:44:36,213 --> 00:44:39,133 Yes. Right. OK. Happy, happy, happy. 922 00:44:39,173 --> 00:44:40,653 H, you've got to move. 923 00:44:42,813 --> 00:44:45,453 Yeah! I made a bloomin' pizza. 924 00:44:45,493 --> 00:44:46,693 Wahey! 925 00:44:49,453 --> 00:44:52,133 Yeah. I'm cooking my pizza! 926 00:44:53,533 --> 00:44:56,973 You've got 60 seconds to finish off. 60 seconds, please. 927 00:44:59,293 --> 00:45:00,693 That is really good. 928 00:45:00,733 --> 00:45:02,613 I'm done. Is that cooked, though? 929 00:45:02,653 --> 00:45:03,613 I don't know. 930 00:45:04,693 --> 00:45:06,653 I got a pizza! 931 00:45:13,213 --> 00:45:14,853 Right. That's it. Stop! 932 00:45:14,893 --> 00:45:17,253 Everybody, stop! Thank you very much. 933 00:45:17,293 --> 00:45:19,173 HE LAUGHS 934 00:45:19,213 --> 00:45:21,733 Wow! 935 00:45:21,773 --> 00:45:22,893 Battered. 936 00:45:25,213 --> 00:45:26,573 Oh, my lord. 937 00:45:26,613 --> 00:45:29,093 This is something else. That looks so good. 938 00:45:29,133 --> 00:45:30,653 Oh, my gosh, I had so much fun. 939 00:45:30,693 --> 00:45:32,893 Might open a pizza shop. Who knows? 940 00:45:34,453 --> 00:45:35,813 Tamer, come on up. 941 00:45:37,653 --> 00:45:41,853 NARRATOR: Tamer has made an Italian pizza with Turkish influence. 942 00:45:41,893 --> 00:45:46,733 An Italian base of mozzarella and burrata cheese, and a tomato 943 00:45:46,773 --> 00:45:52,533 and oregano sauce topped with a beef mince spiced with sumac, turmeric 944 00:45:52,573 --> 00:45:57,333 and chilli, Turkish green peppers and a honey chilli oil. 945 00:46:02,493 --> 00:46:03,893 GREGG: My dough is perfect. 946 00:46:03,933 --> 00:46:07,493 It's dry, it's holding it all. Look. 947 00:46:07,533 --> 00:46:10,453 I love the sweet tomato and the sticky mozzarella. 948 00:46:10,493 --> 00:46:13,253 Then on the top I've got sumac and I've got minced beef. 949 00:46:13,293 --> 00:46:18,013 And it does taste like a mixture between the Italian and the Turkish. 950 00:46:18,053 --> 00:46:21,133 I love the smokiness coming off that beef and also the sweetness 951 00:46:21,173 --> 00:46:22,173 in the honey. 952 00:46:22,213 --> 00:46:26,173 Those sweet peppers across the top are delicious. 953 00:46:26,213 --> 00:46:27,853 It's big, it's bold, it's gutsy. 954 00:46:27,893 --> 00:46:29,533 It's got good flavour to it. 955 00:46:29,573 --> 00:46:33,133 I think that's very, very good indeed. 956 00:46:33,173 --> 00:46:36,373 Best critique was Italian and Turkish, and they both said 957 00:46:36,413 --> 00:46:40,053 they feel the flavours in both, so I'm really happy. 958 00:46:42,013 --> 00:46:44,013 Next up is Dominic. 959 00:46:44,053 --> 00:46:48,613 He's made a fig, goat's cheese and bacon pizza with a caramelised 960 00:46:48,653 --> 00:46:52,813 onion bechamel sauce and a maple syrup and chilli drizzle. 961 00:46:58,373 --> 00:47:01,573 I was nervous of the ingredients, but the flavours are great. 962 00:47:01,613 --> 00:47:06,893 Salty, smoky bacon with wine-like sweet figs, 963 00:47:06,933 --> 00:47:09,613 and the tangy, obvious saltiness of that goat's cheese 964 00:47:09,653 --> 00:47:11,453 really works together. 965 00:47:11,493 --> 00:47:16,333 But it's the white sauce on top of quite a thick pizza 966 00:47:16,373 --> 00:47:19,973 dough is making the whole texture very, very thick. 967 00:47:21,333 --> 00:47:23,693 The crust around the outside, I like. And the flavours, I think, 968 00:47:23,733 --> 00:47:24,853 are really good. 969 00:47:24,893 --> 00:47:26,933 The maple syrup, there's not a huge amount on there. 970 00:47:26,973 --> 00:47:28,333 I'm pleased about that. 971 00:47:28,373 --> 00:47:30,933 The issue here is the white sauce. 972 00:47:30,973 --> 00:47:33,373 That's a mistake. It needs to be a lighter sauce than that. 973 00:47:33,413 --> 00:47:34,813 And that means that in the middle, 974 00:47:34,853 --> 00:47:36,653 it's not quite cooked all the way through. 975 00:47:36,693 --> 00:47:40,133 It's a bit doughy and a bit sticky. 976 00:47:40,173 --> 00:47:42,093 The white sauce was quite heavy. 977 00:47:42,133 --> 00:47:44,413 So it is a learn. 978 00:47:44,453 --> 00:47:47,493 But I'm still glad that I put all those flavours together. 979 00:47:51,493 --> 00:47:53,893 Oh, fancy. 980 00:47:56,653 --> 00:47:58,453 A pizza disc. 981 00:47:58,493 --> 00:48:02,413 A deeper shade of blue cheese and steak pizza. 982 00:48:02,453 --> 00:48:03,773 That is fabulous. 983 00:48:03,813 --> 00:48:04,813 LAUGHTER 984 00:48:04,853 --> 00:48:06,253 Hey, hey! 985 00:48:07,933 --> 00:48:12,773 NARRATOR: As well as the blue cheese and sirloin steak topping, H's pizza 986 00:48:12,813 --> 00:48:16,413 has a tomato and basil sauce with mozzarella 987 00:48:16,453 --> 00:48:18,253 and a red onion marmalade. 988 00:48:22,533 --> 00:48:24,413 H, you don't give up. 989 00:48:24,453 --> 00:48:27,093 You had literally 30 seconds to cook the pizza. 990 00:48:27,133 --> 00:48:30,333 It's not quite cooked all the way through. 991 00:48:30,373 --> 00:48:31,733 But your flavours are great. 992 00:48:31,773 --> 00:48:33,813 The steak - nice and rich and lovely. 993 00:48:33,853 --> 00:48:35,813 Your tomato sauce is ace. 994 00:48:35,853 --> 00:48:38,013 Slightly chunky, a little bit rustic. 995 00:48:38,053 --> 00:48:40,213 Blue cheese, sticky saltiness. 996 00:48:40,253 --> 00:48:42,053 Sweetness of the tomatoes. 997 00:48:42,093 --> 00:48:45,293 Really sugary sweetness of those onions. 998 00:48:45,333 --> 00:48:47,373 I think your flavours are wonderful. 999 00:48:47,413 --> 00:48:51,133 We've got an issue with your pizza dough.Hmm. 1000 00:48:51,173 --> 00:48:52,333 Sorry. 1001 00:48:54,533 --> 00:48:56,253 Oh! 1002 00:48:56,293 --> 00:48:58,693 I'm a little bit deflated by that. 1003 00:49:02,613 --> 00:49:06,453 But I have to remember to focus on the positives. 1004 00:49:06,493 --> 00:49:09,453 Everything was great apart from the dough. 1005 00:49:11,853 --> 00:49:16,693 Rochenda has made a pizza inspired by a cheese board, topped with pear, 1006 00:49:16,733 --> 00:49:21,893 blue cheese, caramelised onion and walnut, with a pistachio pesto 1007 00:49:21,933 --> 00:49:24,853 sauce and a honey and chilli drizzle. 1008 00:49:29,093 --> 00:49:31,973 GREGG: Rarely do you see pear on a pizza. 1009 00:49:32,013 --> 00:49:33,413 LAUGHTER 1010 00:49:33,453 --> 00:49:35,173 But I love these flavours, the juicy 1011 00:49:35,213 --> 00:49:37,853 pear, really strong blue cheese. 1012 00:49:37,893 --> 00:49:39,813 And walnuts - they have a bitterness. 1013 00:49:39,853 --> 00:49:41,773 I love the onions around the outside. 1014 00:49:41,813 --> 00:49:43,333 They give you a little bit of bitterness. 1015 00:49:43,373 --> 00:49:45,373 The honey only comes in right at the last minute 1016 00:49:45,413 --> 00:49:47,693 with the pistachio nuts. It's great. 1017 00:49:47,733 --> 00:49:50,053 I'm really impressed with your dough. 1018 00:49:50,093 --> 00:49:51,693 Really lovely and thin. 1019 00:49:51,733 --> 00:49:54,493 Crispy and bubbled up around the outside. 1020 00:49:54,533 --> 00:49:57,013 Really nicely made. Love the invention. 1021 00:49:57,053 --> 00:49:59,693 I think that's very, very good. 1022 00:49:59,733 --> 00:50:01,213 I'm quietly confident 1023 00:50:01,253 --> 00:50:04,933 because they were very happy with the actual...the thinness 1024 00:50:04,973 --> 00:50:05,933 of the pizza. 1025 00:50:06,973 --> 00:50:08,413 I'm like this. 1026 00:50:08,453 --> 00:50:10,213 "Give yourself a little pat on the shoulder, mate." 1027 00:50:10,253 --> 00:50:11,493 You know what I mean? 1028 00:50:13,573 --> 00:50:16,333 Harry has recreated his good luck charm 1029 00:50:16,373 --> 00:50:18,333 meat feast pizza. 1030 00:50:18,373 --> 00:50:23,853 It's topped with nduja, pepperoni, mozzarella, spicy beef mince, 1031 00:50:23,893 --> 00:50:28,933 and peppers, with a tomato, oregano, garlic and basil sauce. 1032 00:50:33,373 --> 00:50:35,293 GREGG: Mate, you like it hot and spicy, don't you? 1033 00:50:35,333 --> 00:50:38,413 Yeah. You've used nduja in there. 1034 00:50:38,453 --> 00:50:41,333 Peppers that are also tangy and hot. 1035 00:50:41,373 --> 00:50:43,933 There's also pepperiness of salami. 1036 00:50:43,973 --> 00:50:47,653 That's a proper fiery-hot pizza. 1037 00:50:47,693 --> 00:50:51,453 But we've got an issue with the dough as we get into the middle 1038 00:50:51,493 --> 00:50:52,533 of the pizza. 1039 00:50:52,573 --> 00:50:55,813 It's spongy and it's a little bit wet in part. 1040 00:50:57,133 --> 00:51:00,093 Loads of garlic. God, you love garlic. I do, yeah. 1041 00:51:00,133 --> 00:51:03,373 But because your tomato sauce was hot, it's gone onto the pizza, 1042 00:51:03,413 --> 00:51:05,093 it makes it go wet. 1043 00:51:09,293 --> 00:51:10,373 A bit deflated. 1044 00:51:10,413 --> 00:51:13,853 The confidence has gone down a bit. 1045 00:51:13,893 --> 00:51:16,613 We live and learn. You did a good job. We live and learn. 1046 00:51:16,653 --> 00:51:21,013 I'm processing at the moment, keeping my fingers crossed. 1047 00:51:21,053 --> 00:51:22,973 Last up is Vito. 1048 00:51:23,013 --> 00:51:24,173 Hello. 1049 00:51:24,213 --> 00:51:28,693 He's made a classic pizza from Naples, topped with friarielli, 1050 00:51:28,733 --> 00:51:30,853 an Italian green vegetable, 1051 00:51:30,893 --> 00:51:34,733 fennel sausage, sun-dried tomato and chilli, 1052 00:51:34,773 --> 00:51:37,173 with a ricotta-stuffed crust. 1053 00:51:41,973 --> 00:51:44,813 GREGG: Great flavour of sweet sun-dried tomatoes. 1054 00:51:44,853 --> 00:51:47,413 The salty, bouncy mozzarella. 1055 00:51:47,453 --> 00:51:49,373 There's chilli in there as well. 1056 00:51:49,413 --> 00:51:51,373 I like the friarielli. It's very juicy, 1057 00:51:51,413 --> 00:51:52,693 like a spinach. 1058 00:51:52,733 --> 00:51:55,053 I love, love, love your flavours. 1059 00:51:56,413 --> 00:51:58,493 Your pizza dough is very, very good indeed. 1060 00:51:58,533 --> 00:52:02,253 It's thin enough that it's cooked all the way through, but it's thick 1061 00:52:02,293 --> 00:52:04,173 enough that it's holding the filling of the ricotta. 1062 00:52:04,213 --> 00:52:06,053 That's amazing. 1063 00:52:06,093 --> 00:52:09,413 Fennel-rich sausage in there with a little bit of chilli as well. 1064 00:52:09,453 --> 00:52:13,173 Salty sun-dried tomatoes, creaminess of cheese and the richness 1065 00:52:13,213 --> 00:52:14,533 of that green veg. 1066 00:52:14,573 --> 00:52:16,493 Good pizza dough. Thank you so much. 1067 00:52:16,533 --> 00:52:18,133 Thanks, Nonno. Thank you, Nonno. 1068 00:52:21,173 --> 00:52:27,213 I am happy because my pizza was well cooked. I think, and I hope, 1069 00:52:27,253 --> 00:52:29,213 that my nonno would be proud. 1070 00:52:29,253 --> 00:52:30,893 THEY LAUGH 1071 00:52:30,933 --> 00:52:33,253 Thank you so much. I did it. 1072 00:52:35,853 --> 00:52:38,693 These six are really inventive and adventurous. 1073 00:52:38,733 --> 00:52:40,973 Some great-tasting pizzas. 1074 00:52:41,013 --> 00:52:43,493 I absolutely loved it. 1075 00:52:43,533 --> 00:52:45,893 Look, pizzas get you muscles. Just believe that. 1076 00:52:45,933 --> 00:52:48,653 I eat pizza all the time and my arms don't look like that. 1077 00:52:48,693 --> 00:52:49,933 Get off! 1078 00:52:54,333 --> 00:52:56,773 Craig's gone through. He's into the next round. 1079 00:52:56,813 --> 00:52:59,573 We've only got five places from this cook-off. 1080 00:52:59,613 --> 00:53:01,693 Whose MasterChef competition is over? 1081 00:53:03,813 --> 00:53:06,693 Tamer gave us a type of pizza fusion. 1082 00:53:06,733 --> 00:53:08,853 Italy, of course, and Turkey. 1083 00:53:08,893 --> 00:53:10,613 I thought that was great. 1084 00:53:11,893 --> 00:53:14,373 Vito's pizza dough was very, very good. 1085 00:53:14,413 --> 00:53:16,293 Ricotta stuffed inside the crust. 1086 00:53:16,333 --> 00:53:18,013 The flavour of fennel sausage. 1087 00:53:18,053 --> 00:53:21,093 Smoked cheese, as well as that lovely vegetable. 1088 00:53:21,133 --> 00:53:22,853 I loved his pizza. 1089 00:53:22,893 --> 00:53:26,893 Rochenda - she had the thinnest of pizza bases, John. 1090 00:53:26,933 --> 00:53:28,533 It was done beautifully. 1091 00:53:28,573 --> 00:53:30,973 And those flavours did really work. 1092 00:53:31,013 --> 00:53:32,773 Cheese, pear, 1093 00:53:32,813 --> 00:53:34,253 bitter walnuts. 1094 00:53:34,293 --> 00:53:36,733 I thought it was great, actually. 1095 00:53:36,773 --> 00:53:40,293 Right. So we've got Tamer, we've got Vito, we've got Rochenda 1096 00:53:40,333 --> 00:53:45,813 going through. Now we need to have a chat about Harry, Dominic and H, 1097 00:53:45,853 --> 00:53:47,813 because we had dough issues. 1098 00:53:49,293 --> 00:53:51,133 H's idea of a pizza was really good. 1099 00:53:51,173 --> 00:53:52,773 Steak and blue cheese. 1100 00:53:52,813 --> 00:53:55,813 A really good tomato sauce in there as well. 1101 00:53:55,853 --> 00:53:58,213 I liked his pizza, but that dough wasn't right. 1102 00:53:58,253 --> 00:53:59,933 It wasn't cooked enough. 1103 00:54:01,573 --> 00:54:06,413 Dominic's pizza, the fig, the acidic goat's cheese and the salty, smoky 1104 00:54:06,453 --> 00:54:08,373 bacon really, really worked. 1105 00:54:08,413 --> 00:54:11,533 However, bechamel on a pizza, it was always going to make 1106 00:54:11,573 --> 00:54:14,413 that dough collapse and it meant the dough couldn't cook properly. 1107 00:54:14,453 --> 00:54:17,533 Flavours were good. It was design was an issue. 1108 00:54:18,653 --> 00:54:21,373 Harry - I really liked the spicy beef. 1109 00:54:21,413 --> 00:54:23,173 I liked the sweetness of the tomatoes. 1110 00:54:23,213 --> 00:54:26,053 I thought the whole thing was properly peppery, chilli-hot. 1111 00:54:26,093 --> 00:54:28,773 The hot tomato sauce went on to the pizza dough, 1112 00:54:28,813 --> 00:54:31,693 which just made it slightly soggy in the middle. 1113 00:54:31,733 --> 00:54:33,773 Harry, H, Dominic. 1114 00:54:33,813 --> 00:54:37,013 One of them goes home. John, it's such a shame. 1115 00:54:38,893 --> 00:54:42,053 I'd be absolutely buzzing to make it to the final six, purely 1116 00:54:42,093 --> 00:54:45,133 because of the fact I feel like I've got so much more to give. 1117 00:54:45,173 --> 00:54:49,253 I feel like I'm thriving, just not right now, this second. 1118 00:54:51,293 --> 00:54:53,213 I don't know if I've done enough. 1119 00:54:53,253 --> 00:54:56,653 I am feeling a little nervous, but whatever happens, 1120 00:54:56,693 --> 00:55:00,173 I'm really chuffed with the pizza that I've made today. 1121 00:55:00,213 --> 00:55:01,613 I really want to stay. 1122 00:55:01,653 --> 00:55:03,493 There's so much more I want to learn. 1123 00:55:03,533 --> 00:55:05,213 I'm not ready to go yet. 1124 00:55:15,333 --> 00:55:17,173 Well, what a fantastic challenge. 1125 00:55:17,213 --> 00:55:21,173 Some great flavours. Real adventure. Really exciting food. 1126 00:55:21,213 --> 00:55:24,533 Thank you very much for your hard work. 1127 00:55:24,573 --> 00:55:27,933 The contestant leaving us is... 1128 00:55:31,853 --> 00:55:33,173 ..is Dominic. 1129 00:55:37,933 --> 00:55:40,253 Dom, really sorry to see you go. 1130 00:55:40,293 --> 00:55:42,813 You have had a fabulous competition. 1131 00:55:44,133 --> 00:55:45,733 APPLAUSE 1132 00:55:48,373 --> 00:55:51,493 This competition has totally inspired me to get more creative 1133 00:55:51,533 --> 00:55:54,253 in the kitchen, and I think that might just leak 1134 00:55:54,293 --> 00:55:55,973 over into my make-up. 1135 00:55:56,013 --> 00:55:57,853 Fancy a bit of a bacon highlight? 1136 00:55:57,893 --> 00:56:00,413 Sausage lips? Bit of egg on the eye? 1137 00:56:00,453 --> 00:56:03,413 I mean, it's a full breakfast right there. 1138 00:56:08,853 --> 00:56:10,333 CHEERING 1139 00:56:11,853 --> 00:56:13,173 Congratulations, you five. 1140 00:56:13,213 --> 00:56:15,613 You are through to the next round. 1141 00:56:15,653 --> 00:56:17,773 CHEERING AND LAUGHTER 1142 00:56:19,293 --> 00:56:22,253 Oh, I was shaking in my boots. 1143 00:56:22,293 --> 00:56:25,013 Gosh, that was not a nice feeling. 1144 00:56:25,053 --> 00:56:26,493 I was very concerned. 1145 00:56:27,573 --> 00:56:31,533 I am over the moon to be still in the competition, 1146 00:56:31,573 --> 00:56:33,533 but that was very, very close. 1147 00:56:33,573 --> 00:56:36,253 I'm happy to be here, I really am. I'm elated. 1148 00:56:36,293 --> 00:56:39,773 I've got the MasterChef bug in a big way, and it's like you just don't 1149 00:56:39,813 --> 00:56:41,053 want it to end. 1150 00:56:41,093 --> 00:56:45,773 Let me tell you, today was the most under-pressure challenge so far. 1151 00:56:45,813 --> 00:56:48,173 I'm just very, very grateful and thankful. 1152 00:56:48,213 --> 00:56:51,613 I want more. I want more, more, more. 1153 00:56:51,653 --> 00:56:54,373 Who don't? Who don't, mate? Come on, we've got the bug now. 1154 00:56:54,413 --> 00:56:56,373 We want to rip the meat off the bone and, you know, 1155 00:56:56,413 --> 00:56:59,053 go for it. Go for it right till the end. 1156 00:57:02,613 --> 00:57:04,413 LAUGHTER 1157 00:57:04,453 --> 00:57:06,053 CHEERING 1158 00:57:06,093 --> 00:57:07,613 LAUGHTER 1159 00:57:09,853 --> 00:57:14,573 Next time, it's the last of the semifinals... 1160 00:57:14,613 --> 00:57:16,973 ..and the six remaining cooks... 1161 00:57:17,013 --> 00:57:19,253 This is stressful. 1162 00:57:19,293 --> 00:57:20,573 ..battle it out... 1163 00:57:20,613 --> 00:57:22,093 No mistakes. 1164 00:57:22,133 --> 00:57:24,413 ..for their place in finals week. 1165 00:57:24,453 --> 00:57:26,253 Whoo! 1166 00:57:26,293 --> 00:57:27,933 Boom! 1167 00:57:27,973 --> 00:57:30,253 Mate, that is an absolute treat. 1168 00:57:30,293 --> 00:57:33,293 Thank you. It's been emotional. 1169 00:57:33,333 --> 00:57:35,093 The celebrity leaving us...