All language subtitles for Celebrity.MasterChef.S18E06.1080p.HDTV.H264-DARKFLiX

All this week...

Are you still alive?!

..these three celebrities have been
battling it out for a place

in the quarterfinal.

Ugh!

I've got to do another one.

I feel like Mrs Doubtfire.

Now they're back, to fight
for a place in the semifinals.

I'm eager to get going.

You know, let's get into the fray.

First thing, I wake up
in the morning, I think

of the chilli powder
and the garam masala.

It's just taken over my life.

Spice up your life!

I'm pretty surprised that I've got
to the quarterfinal.

Now that I'm here,
I just want to keep going

cos I've loved every minute of it,
to be honest.

Quarterfinal day in the MasterChef
kitchen.

It's a big day, Mr Wallace.

They've shown they've got
what it takes to get here.

Have they got what it takes
to STAY here?

Welcome back to the MasterChef
kitchen and welcome

to a Celebrity MasterChef
quarterfinal.

You are now cooking for a place
in the semifinals. You, today,

will not just be presenting
your food to me and John -

you are going to be presenting
your food to three people

that understand this competition
really well, because they won it.

Phil Vickery, Kadeena Cox

and the very lovely Lisa Faulkner.

Ladies and gentlemen,
it's a massive round.

Two semifinal places up for grabs.
1 hour, 15 minutes.

Let's cook.

Terry is being truly ambitious
in this competition.

He is quite an experienced cook
and he has shown a fair bit

of technique along the way.

But he needs to get a little bit
of finesse.

His dishes need to be a little
tidier, a little prettier.

I have cooked for four people,

being from a big family, but, you
know, you don't do those fancy-dan

starters at home, do you?
You just have your dinner.

You don't have starters and
puddings!

Terry. Congratulations,
quarterfinal.Yeah.

How does it feel?I'm excited about
being in the quarterfinal.

Now the semifinal.

What are you cooking, Terry?

Well, I'm going to start
with a very basic celery soup.

A little bit of magic in it.
The secret - half an apple.

I spy a lump of blue cheese.
Is that going with the soup?

A little bit, yeah.
Just a sprinkle in there, you know,

with some croutons on the side.
Right.

And then for a main course?

Old Trafford Spicy Chicken.

So it's a fusion of the area
that I grew up in.

Cos everyone
was an immigrant there.

You know, you're either
Irish descent,

we had Italians, we had Maltese,
we had Indians, Caribbean,

we had everything.

So you're going to have the main bit
is going to be tandoori chicken.

That's going to go with rice.

Then it's going to have Caribbean
flavoured Chantenay carrots

on a spinach pesto.

The only thing I'm not getting right
in this dish, Old Trafford -

if you're having anything spicy,
or a curry,

you have half and half,
half chips, half rice.

So, my apologies to any locals
tuning in.

GREGG CHUCKLES
You've named the dish

after where you were brought up,
something close to your heart.

Well, Old Trafford is such a great
area to grow up in.

It's near to town, so it was
a kind of a vibey place.

You know, a lot of the best music
that came out of Manchester

came within half a mile
of where I grew up.

It was just a great place
to grow up.

Good celery soup is a lovely,
lovely thing.

Lots of onions, potatoes
blended together,

and it should be quite smooth.

But if he doesn't peel that celery
properly,

we're going to have lots
of string in it.

And you don't want stringy soup.

You've got croutons going on
with that as well.

As long as he doesn't burn them
and they're not greasy.

Main course,
a celebration of Old Trafford.

His dish is all about taking
all those different influences

and putting them on one plate.
That's dangerous.

The centrepiece is
a tandoori-style chicken.

Well, that chicken needs
to be cooked all the way through.

With that, we've got Chantenay
carrots rolled

in all-purpose seasoning.

The pesto is my concern.

Spinach, basil,

salty cheese, olive oil in
with the curry,

and the whole lot served with rice.

I've got to say,
it's an interesting mix of things.

I'm being a bit ambitious,
but I think that's the way

to try and win.
You've got to take a chance.

I like Shazia's style.

She likes an East meets West fusion.

She grew up in the UK
with Pakistani parents.

Her flavours are really good.

If I survived The Island
with Bear Grylls,

on a desert island with no food,

starving to death for a month,

I thought, "I can do anything
after this."

Till I came to MasterChef.

So what are you going to cook
for us?

I'm going to make aloo paratha.

Paratha is bread with spiced potato
in between the bread,

with coriander and mint chutney.

And then I'm going to make beef
kofta

in curry sauce,
with chapatis and olive oil.

Why these two dishes?

Well, they go well together.

They're also kind of feel-good food,

like a paratha
with potatoes and spice -

it makes you feel good.

Three very, very special guests
in the dining room today.Yes.

How do you feel about feeding them?

You know, obviously, you want people
to like your cooking.

Look, I don't want them
to send the food back.

I'm really excited for Shazia.

Parathas stuffed with potato.

Lots of spicing. Fabulous.

REALLY looking forward to that.

Almost like a flattened-out samosa.

And on the side of that,
we've got a coriander chutney.

Wonderful. I hope there's a bit of
chilli in there

with the mint and the coriander.
Give a bit of spice.

Then we've got these kofta.

For me, the spicing is really
important because we want to be able

to taste every different spice.

She's going to serve
those kofta with chapatis.

Chapati - really thin bread made
with a bit of wholemeal flour.

They're very hard to get right.

And if they're not thin enough,
they become very, very doughy.

Max, by his own admission,
is a bit of a novice.

However,
he does real crowd-pleasers.

The food's been really flavoursome.

He knows what good food tastes like.

I believe he has got real promise.

I think I think about food a lot
more.

Like the other night,
I'd never have put this on,

but I did. I watched Burnt
with Bradley Cooper in it.

He's a two-star Michelin chef.
You know what I mean?

But I was watching it, like,

"Yeah, I understand,
like, his frustrations."

Stupid.

Two courses to impress.

Main course I'm going to do is
an Asian noodles,

chicken cooked in ginger, garlic
and chilli, with a coconut broth.

chicken cooked in ginger, garlic
and chilli, with a coconut broth.

And then for dessert, I'm going
to be doing a sticky toffee pudding

with home-made ice cream.

Vanilla ice cream? Yes.

Have you worked with an ice cream
machine before? Never.

But I've just shoved it in.

And then, tell me,
the chicken itself,

is it based upon any sort
of classic idea?

Do you know what? When I went in the
restaurant to work,

it was a Burmese restaurant
and they made something similar.

I thought, if I can cook something
like that, I'll be buzzing.

So... And the sticky toffee pudding

is one of my favourite desserts
ever, so...

I love a sticky toffee.

What is it that you love
about a sticky toffee?

Oh, it's just how rich it is.

It's a proper English dessert,
innit?

So, yeah, I'm going to make it
as thick and sweet

as I possibly can.

Have you got somebody at home
who's supporting you and telling

you to keep on going?
Yeah, like, I mean, everyone.

My girlfriend, my mum, my brother's
on my case all the time

cos he likes to cook.

And me mate, Ryan Thomas, rang me
about half an hour ago.

He got to a quarterfinal
last year, I think.

So I'd love to get further
than Ryan.

Max seems to have stepped up
for the quarterfinal.

He's going for a Burmese curry.

Fantastic!

He's starting off with coconut milk
and stock.

His spices are chilli powder
and paprika, garlic and ginger,

all reduced down.

It could be delicious.
Sticky toffee pudding.

I mean, it's a wonderful dish.
A soft, light, bouncy sponge,

and then a sauce across the top
that is smooth like honey.

He's serving it with ice cream.
Absolutely wonderful.

How do you take it out?

It's spinning again.

I'm having a nightmare. There we go.

Right. Where's the freezer at?

Terry, you've got about...just over
15 minutes left

on your first course.Oh, geez.
I thought I had plenty of time.

I'm really excited to be back
at MasterChef.

I got, like, the feels, you know,
walking on the cobbles.

I have some sympathy for them today,
but we did it,

so they've got to do it, too.

Always coming back to
MasterChef is exciting.

Lovely to be here.
I love everything about food.

I think I'm as passionate about food
today as I've ever been.

By the quarterfinal, you need to be
showing that little bit

of extra flair -
that...something magic.

Cheers. Cheers. Cheers.

OK. I think that's done now.
That's blended.

Terry's starter
is celery soup served with crumbled

Stilton and croutons.

So I think for this soup to deliver,
it's got to be seasoned beautifully.

You've got to have the celery taste
coming through.

It's not the best one I've ever
done, but... Where's the bowls?

Oh, there they are.

It could be great, but it
has to be delivered immaculately.

Nice-looking soup.

Smells great.

The right amount of crunchy
croutons, lovely, creamy Stilton.

The right amount of crunchy
croutons, lovely, creamy Stilton.

It could really work.

I think this is the best-looking
dish you've presented so far, mate.

Well, thanks. That's... Mind you,
that's not saying a lot, is it?

Come on, Terry. Let's go.
That is a good-looking soup.

Good job.That is great.

Hiya! Hi. Hi!

Well, fantastic to see you.

I've made you
celery soup with croutons.

A little bit of Stilton as well.

Slurp it up.

Thank you.

Thank you so much.

Really good presentation.
Those croutons look great.

I can smell the celery. Yeah.

Which is good,
considering it's celery soup.

So we're off to a good start.

The croutons have got a nice bit
of crunch, but the soup is watery.

It doesn't taste of celery soup
to me.

It smells great.

And I was really... I had high
expectations, but I think maybe

he's thickened it with a potato
cos the celery just seems

to be missing.

I like the croutons.
They are delicious and crunchy.

I love that he's used the celery
leaves,

that he's put them on the top.
I think the celery leaves is

actually giving the most celery
flavour.

I really like that celery flavour.

Little hint of sweet apple
underneath.

And those little croutons,
crispy texture.

It's a good, hearty bowl of soup.

However, they're dark, these
croutons.

That's what I call burnt, really.

Terry, 15 minutes for your chicken,
yeah?

OK. Brilliant. Good lad.

It's... Oh, damn!

It's dried out.

That's annoying, that.
I didn't think it would, you know.

Terry's main - Old Trafford
Fusion Spicy Chicken Curry.

Well, I love a curry.
I like chicken.

I'm just not quite sure about what
the fusion of Old Trafford is.

There we go.

It's all about the presentation,
Terry.

TERRY CHUCKLES
It's me trying to be posh.

That's what it is. Is it? Well done.

All you've got to do now is get
the chicken and the carrots

and your spinach on the plates,
and you're done.

I really want it to be spicy,
you know?

Don't put "spicy"
unless it's going to be spicy.

It smells great, Terry.

Let's hope it tastes great,
cos it's dried out a bit.

It's supposed to have sauce there.

It needs to be a flavourful punch.

I want a tingle on my tongue.

Beginning to get a handle
on your style.

Style! Come on, Terry.

Terry, we have to go now.Let's go.
Well done, you.

Thanks very much.Out the door!

Well done, Terry.Cheers.

This reflects where I grew up
in Old Trafford, Manchester.

So it was a mixture of people.

You were either Irish descent,
Italian, Jamaican,

Indian, of course, which is the main
part of the dish,

is an Indian-style chicken.

Sorry, there's not more sauce.
There's like a pesto there.

Plus a nice, sweet carrot with
some all-purpose seasoning on it.

Smells good. Thank you.

Cheers, well, I hope it is. Thanks.

It's such a shame
that there is no sauce.

It's really salty, but there are
some nice flavours in there.

You know, the turmeric
and the chillies are lovely.

The chicken is sadly a little bit
overcooked as well.

It's going dry, which is difficult
with a chicken drumstick.

And the pesto is very vinegary

so I can taste some coriander and
vinegar, but not much else.

For me, I feel lost in this plate,

like that carrot has just got so
much seasoning on it,

just so salty and just...

Yeah, I had to drink, like, half
a glass of water to wash it down.

I'm just left guessing, if the sauce
had been there,

perhaps it would have combined,

and the rice and the chicken,
it would have been better.

So the story was wonderful
and it's just such a shame

because the dish doesn't match
the story.

The chicken has got a really lovely
crust from all the yoghurt

and spices across the top,
but I don't think the pesto works

with the curry.

It's jarring, the sort of strong,
salty Parmesan cheese and spinach

It's jarring, the sort of strong,
salty Parmesan cheese and spinach

with the basil going
with the sort of spice of chicken.

I don't mind the pesto so much
cos there isn't any other sauce,

but it is odd going from India
to Italy in one mouthful.

I am really disappointed
in the chicken.

I can't tell you.
Cos me chicken was my thing.

The chicken was the piece de...
You know, was the one.

And that hasn't turned out right.

Shazia, you've got ten minutes.

Thank you.

Aloo paratha.

You want it nice and soft
in the middle, full of lovely

potatoes and spices.

This sounds like heaven to me.

I love coriander
and I love mint chutney.

I'm quite excited.

I'm intrigued.

I've never tried a paratha before,
so I'm really excited to try this.

It sounds lovely.

Shazia, you're well
ahead of schedule.Thank you.

This seems to have been a sort
of revelation for you, hasn't it?

It's been quite a laugh.
Right, time to go.

OK. That looks great. Off you go.

THEY LAUGH

Hiya! Hi.

Thank you.

This is aloo paratha
with a coriander and mint chutney.

Thank you. Smells lovely. Thank you.
Smells delicious.

There is some nice punch of flavour
in there, isn't there?

There's a bit of spice
coming through.

Having that chutney there is just
really like balancing out the spice

that you're getting
from the paratha.

I think they taste fabulous.

But I am just a little bit concerned

with the lack of potato
in the middle.

Did want a bit more potato.

The chutney is really chilli spice.

Really hot.

I love the herbs in there.

It's presented really well.

It's punchy. Well done.

It's a first for me,
and it's been a pleasant experience.

Oh, feel, though.
They're light as a feather.

Whoa, whoa! That chut...
That chutney. Whoa!

I wanted a bit of spice - we got it.

It's got the flavour of mint
and coriander going through it.

It's quite sharp, but floral.

The bread itself is really lovely.
Light. Not at all greasy.

There's not enough potato in there.

Maybe in trying to flatten
the bread, she squeezed too much

of the potato filling out.

You've got 15 minutes on your main
course.

Yeah. You've got what left to do?
Just the chapatis.

I'm sweating, man.

I've not done this much exercise
in years.

Are your kofta ready?

They are.

LISA:You need to know
how to season it.

It needs to have those flavours.

You get that punch of cumin
or something that's exciting.

For me, the key for a good kofta is
making sure you get that nice sear

on the outside so you get that
caramelisation

and then that moisture gets
sealed in.

That for me is a real kofta.

And then a chapati - you can't
go wrong with a chapati.

Well done, my friend.
We're proud of you, Shazia.

Thanks, Dad!

Go on, kid! Let's go.
You go, Shazia!

I don't even know what's going on!

Oh, yum!

These are beef kofta
in curry sauce with chapatis.

Thank you. Thank you. Thank YOU.

Good presentation, isn't it?

It's very colourful.
Smells delicious.

It's inviting, isn't it? It is.
It's a really inviting bowl of food.

I think the spices in it are lovely

and I think the tomato sauce

has ALMOST got that richness
it needs, but she's just not cooked

it for long enough.

There are flavours coming through,
a little hit of spice,

but not too much.
Not too overpowering, even for me.

So that's a plus.

Chapatis are well cooked. You can
tell she makes these things often

at home. And
there's a bit of a hit of spice.

You can tell she likes spice and
she works with spice quite often.

It's a nice little balance
of spices.

Koftas are cooked well, the breads
are really good,

not doughy in any way.

Cooked all the way through
and not a hint of grease.

You know why?
Because she made those in a dry pan.

Very, very good indeed.

There's lots and lots of skill
on show here.

It is sweet with tomato.

It's got a good amount of chilli
heat in the background,

and the flavour of garam masala
and smoky turmeric.

It was very nerve-racking.

The people tasting it have won
before, so obviously

they don't just like food,
they're good at cooking it,

and basically
you can't hide your mistakes.

You've got six minutes, all right?
Yeah.

Max's main - Asian Chilli And
Coconut Chicken Noodles.

Sounds delicious. Be interesting to
see the balance of that.

Are you panicking, Max?Absolutely.

Been panicking for about two hours.
You're doing good.

KADEENA:Chicken, you always want,
you know,

a nice, tender, soft chicken.

You don't want it to be overcooked.

Going to want those noodles
to be soft as well.

Asian chilli. I love a bit of
chilli, if you haven't realised.

I'm really looking forward to that.
And coconut to balance it out, like.

Well done. Well done. Thank you.

I think that looks great, Max.
So do I, so do I. Thank you.

Let's go. Well done. All right.

Thank you. Good lad.

Hi, guys. Hiya. Hiya.
You all right?

Yeah. Are you? Yeah. Good, thanks.

Max has cooked a Burmese curry.

Noodles with chicken, in a coconut
broth,

spiced with chilli, paprika,
garlic and ginger,

topped with a boiled egg.
So, I hope you like it. Thank you.

Thanks.
PHIL:Thank you.

He's made an effort with
the presentation.

Yeah. It's interesting.

Let's hope it tastes good.

Chicken is cooked well, you know,

it's probably the best cooked meat
we've had today.

I think it was a really
well-thought-out dish.

You can see he's really thinking
about his flavours

and the profiles
and what should be in there.

But I like the fact that we've got
that lovely coconut milk

and I can taste the chilli,

but the noodles
are slightly stuck together.

This is a really good-looking dish.

The sauce I like.
It's ferociously hot,

but all those noodles are
stuck together.

Chicken is really nicely done.

Creamy sauce, and it's hot.

It's powerful with chilli.

OK. You've got 15 minutes left.

Yep. Where's the ice cream?
In the freezer.

Everything good? Yeah. Looks good.
Mate. 15 minutes

to make a sauce and get plated up.
OK. Max, you are on fire.

I go to a restaurant, I order
a sticky toffee pudding.

It is my favourite dessert.

Wow!

Just needs lashings of everything.
It does.

If you were onstage right now,
performing... Yeah.

..in comparison to the food,
where are we?

Yeah, it's a big number now.
I'm just about to crowd-surf.

Yeah. The grand finale now, innit!

If he's got vanilla bean
running through that ice cream

and it's just creamy and
delicious...

I'm looking forward to it.

Should be proud of yourself.
Thank you very much.

Off you go, Max.Yay! Come on!

All right, guys? Hiya. Hello.

Today I've made a sticky toffee
pudding

with home-made vanilla ice cream.

I hope you enjoy it. Thank you.
Thank you.

Yes! I see the vanilla beans!

It's got extra sauce!

The sticky toffee sauce is
beautiful.

It's got a real lovely,
rich, buttery, toffee depth.

That cake is so moist,
like you just cut into it

and it's just like a cloud.

And then the ice cream, that vanilla
bean that I wanted through it,

and it's so creamy. Yeah. There's
a little crispy edge on the sponge,

but actually it adds to it.

It's chewy, it's lovely,
that crispy bit.

It's the best thing I've eaten
on this whole day.

That is an exceptionally well-done
sticky toffee pudding.

That is the lightest of sponge.

It's got a crust
on the outside of it.

The sauce has got a bitter finish.

I think that's a really,
really good pud.

We've got really lovely,
rich, creamy ice cream,

which is not too sweet.
It's a really good dessert.

Full-on, that. When I walked in
with the food,

I was like, "Oh, my God."

And Phil, like, he's a big dude,

he was staring at me, like...

Yeah, happy it's over.

MasterChef quarterfinal.
Always a big day.

And our three today
I think felt the pressure.

That's a tough round.

So Terry started with a celery soup
you and I enjoyed.

Yes, a couple of my croutons
were scorched, but it was nice

and thick, and the Stilton
across the top was pleasant,

and a good seasoning.
I liked the soup.

Not sure about the guests
in the dining room.

We all agreed that the chicken curry
would have been better if he hadn't

have dried up all his sauce.

And it was odd to have a pesto
on a plate with a curry.

Shazia. We started off with a fiery
chutney with mint and coriander.

Shazia. We started off with a fiery
chutney with mint and coriander.

The bread made very, very nicely,
that paratha,

the potato flavouring inside.

But there wasn't enough potato.

The koftas were seasoned well
and they were cooked properly.

I like her chapatis.

I thought they were really,
really well made.

Max I think today
was really ambitious.

We got a bowl of noodles
with a curry broth

with flavours of chilli.

A lot of my noodles were stuck
together, but what WAS impressive

was that dessert.Universally loved.

Me, you and the dining room.

It was THE standout dish of the day.

We now have to make a decision.

Who's staying with us?
Who's going home?

I'd feel awful if I went out
at this stage.

I came in this competition to win it
or to get to the final, at least.

To get to the quarterfinal's
been an achievement.

It's just that, like, I'm well into
it now, so I would be gutted to go.

It's just that, like, I'm well into
it now, so I would be gutted to go.

I didn't set the kitchen on fire,

like nothing went disastrously
wrong.

Oh... I gave it my best.

With the help of the guests
in the dining room,

we have made a decision.

Two of you ARE going to go through
to a semifinal.

One of you, unfortunately,
is leaving the competition.

The first contestant going
through to a semifinal is...

..Max.

The dish of the day was
your sticky toffee pudding.

No way! I can't believe that!

Phil Vickery cheered
in the dining room. Did he?!

Buzzing! Oh, my God.

Wow. Thank you.

So, Shazia, Terry, of course,
one of you is going through

to a semifinal, one of you is
leaving the competition.

The contestant leaving us is...

..Terry. Mm.

Terry, sorry to see you go. Yeah.
We've loved having you here.

Thank you very much. All right,
cheers.

Bye, Terry. Cheers. Well done.

Gutted. You know, I know WHY.

I know the chicken was too dry,
I had no sauce.

I'm feeling deflated because
I wanted to be in the final.

I wanted to WIN the final.

THEY CHUCKLE
Well done!

Shazia, Max, you are
Celebrity MasterChef semifinalists!

Shazia, Max, you are
Celebrity MasterChef semifinalists!

Congratulations!

I'm really shocked. I just didn't
think I would get this far.

I don't know what's...
I don't know what's happening next.

I don't know what's happening NOW!

Semifinal - it's mad.

I've literally been winging it.

It's worked,
so, like, absolutely buzzing.

Next week, five new celebrities
take on the challenge...

Next week, five new celebrities
take on the challenge...

Oh, no, oh, no. ..to become
Celebrity MasterChef champion.

Ooh! Ooh!

Cook.

Cook.

I'm determined to succeed.

GREGG CHUCKLES
I'll just pack my bags.