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00:00Instead of crout, toast. And instead of beef, beans.
00:04Oh, fancy.
00:06Cooking with the Stars, sponsored by M&S British Fillet Steak.
00:23Come on!
00:25No!
00:26Get out of my kitchen!
00:28Ah! Perfect.
00:29No!
00:30I'm feeling panic!
00:33Let's go.
00:34Those are good.
00:35My grand final!
00:39Either Kelly Hoppen, Jack Osborne or Natalie Cassidy will be crowned our champion.
00:44This is my kind of cookie.
00:45Wow!
00:46Wow!
00:50Don't feel sexy at all right now.
00:53This is really important.
00:55This sort of level of cooking is fantastic.
01:01That was close.
01:03It's all about the cooking now.
01:05Come on, Kelly!
01:06Look at that.
01:07Oh, no!
01:08Yes!
01:09Yeah!
01:10Yeah!
01:12I can reveal the winner.
01:14And 2025 cooking with the stars champion.
01:19Is...
01:20Welcome to Cooking with the Stars, it's the Grand Fighter!
01:40After weeks of furious competition, tonight either Kelly Hoffman, Jack Osborne or Natalie Cassidy will be crowned our champion.
01:48Oh yes, the ultimate showbiz food fight is ready to boil over after an amazing series.
01:54We have seen it all, from prime beef to succulent plums.
01:58Mmm, but that's enough about Hugh Dennis.
02:02OK, so let's get going with our first challenge of the night.
02:06All three stars will cook. The winner goes straight through to the final battle at the end of the show, where they could be crowned champion.
02:14The two losers will face a cook-off to stay in the running.
02:17And because it's the final, we are cranking up the pressure as they each attempt their mentor's signature dish.
02:24This is the recipe their chef is best known for.
02:28Here's how our finalists have been preparing.
02:30Welcome to the house of the finalists!
02:37The house of the finalists, well done.
02:38Congratulations!
02:39Thank you, well.
02:40You did it!
02:41I couldn't have done it without you.
02:42You ready for the next dish?
02:43Yeah!
02:44It's the final.
02:45It's my signature dish.
02:46We're going to be doing roast beef sirloin, beautiful green pea puree, garlic fried crispy mushrooms, potato dauphinoise, absolutely amazing.
02:55I've no idea what a potato dauphinoise is, but I'm about to learn.
02:59I'll be cooking Chef Elliot's signature steak dish.
03:02This is tough.
03:03Dauphinoise potatoes.
03:05Three parts cream, one part milk.
03:07Next is slice the potato.
03:09Too thin you lose the texture.
03:10Too thick they'll be hard to cook.
03:12So now we need to layer these up.
03:13Dauphinoise potato is very difficult to make right.
03:16Cream over the top.
03:17You can overcook it or undercook it.
03:19So I'm kind of nervous about that.
03:21He has to get that in the oven for 30 minutes or it will be raw.
03:26Now we're on to the steak.
03:28Steak seasoning.
03:29Is this rub your signature?
03:31All the steaks we cook, we put this special rub.
03:34This will give it an extra level of crust and flavour.
03:37Elliot is the steak man, so very nervous about getting the steak right.
03:40There's going to be very little room for error.
03:43Look at that.
03:44That is perfect.
03:45Oh, look at them.
03:47Those dauphinoise looking great.
03:49Every element has got to be cooked to perfection.
03:52I absolutely want to do chef proud, but that is delicious.
03:55We can't afford to come this far and walk away empty-hand.
03:59Is there a silver frying pan if we come second?
04:01We don't do silver.
04:02No.
04:03Yeah.
04:04We don't want that.
04:05I don't know what to say.
04:08I am in the final.
04:10You got through.
04:13Congratulations.
04:14We just need to smash my signature dish.
04:17Yeah, what are we doing?
04:18So it's like a tandoori-style grill.
04:21This grill has multiple elements.
04:23We've got the malai murg tikka, which is chicken breast and a rich marinade.
04:28Then we have hara halumi tikka.
04:30We have fresh coriander, mint, lamb varra, which is spiced lamb patties.
04:35And then to bring everything together, we've got spicy onions.
04:38And then as a coriander sauce, you can have this literally on cardboard and it'll make it taste great.
04:44Five things.
04:45It turns out I'm making every signature dish Tony loves.
04:50It's a good wee workout.
04:52Workout city.
04:53This cook is all about the prep because of the biggest challenge here.
04:57Getting the meats marinated so the flavours develop.
05:00I do feel up against the timing this one's home because there's a lot to do.
05:03There's so much in it.
05:05Flavours, spices, and if you muck up the balance of them, it's just not right.
05:09Oh my.
05:11Nice.
05:12You're a genius.
05:13This week is going to be such a challenge.
05:15Get that straight in the oven.
05:16The meat needs to be cooked to perfection.
05:19What you don't want is undercooked chicken.
05:21I want to get in the kitchen and smash it out and impress all the judges.
05:25Oh my God.
05:27That is outstanding.
05:28Because if I can do that with those flavours, I think I've got a fighting chance.
05:34I've made it to the final of Cooking with the Stars.
05:36I am honestly in shock.
05:38I am nervous again today, but I think it's good nerves.
05:41First dish for the final is my signature dish,
05:44apparent roasted soaked cod with a bouillabaisse sauce,
05:47some boulanger potatoes, and some roasted red peppers.
05:50This recipe is at another level.
05:52It is getting more and more difficult.
05:54The boulanger potatoes are going to layer up the potatoes with the onion,
05:58pour stock into the potatoes, olive oil on the top, in the oven.
06:02How long does that stay in?
06:03Boulanger potatoes takes about 20 minutes to cook,
06:06but if you get them in too late, it's not going to cook in time.
06:09How does it feel?
06:10I think they need a bit longer.
06:12Back in then.
06:13OK, now we've got to get all our vegetables prep for the bouillabaisse sauce.
06:17So lovely dice of fennel, pepper, onions.
06:19We've got lots of spices.
06:21Picture chilli flakes.
06:22Silly flakes.
06:23Yeah.
06:24There's lots of ingredients, so it needs to be precise.
06:27Because I want balance throughout this dish.
06:29Stock 400ml.
06:30400ml.
06:31I can understand the layering of the textures.
06:33Especially when you see it finished, you realise why it's done the way it is.
06:38Oh my God, that's so bloody good.
06:40There's a huge amount to coordinate the timing and the measuring.
06:45That's fine, don't worry.
06:46Yeah, it's fine.
06:47That is the hardest thing to me.
06:48Is this all right?
06:49Yeah, it's fine.
06:50You're just reducing.
06:51You're going to reduce me to tears.
06:53There's no doubt it's a challenging dish, but it needs to be because this is the final.
06:56Go get your fish.
06:57What do you think?
06:58It's really good.
06:59I just hope that I can make Michael proud and cook something incredible that everybody will love.
07:06That is so good.
07:07So, fingers crossed.
07:10So Kelly, Jack, Natalie, you have got one hour to do your mentors proud.
07:16Then your dishes will be judged by the five remaining chefs that aren't part of this battle.
07:21Right, let's get this grand final going.
07:24If you're ready.
07:25Yes.
07:26Yes.
07:27Stars, get cooking!
07:28Let's go!
07:29Let's go!
07:30Come on!
07:35Starting the dauphinoise sauce.
07:37Double crew.
07:39The level of cooking throughout the competition, everyone's bought their A game.
07:43Yeah.
07:44And hopefully this final will be a fitting tribute to that.
07:46We're going to be really organised today.
07:49From the first week to now, Kelly's changed so much.
07:52She's so confident and she's actually enjoying it.
07:54Yeah.
07:55We're going to do chicken and it's got clotted cream in it.
07:57Greek yoghurt.
07:58Lots and lots of herbs and spices.
08:00Yeah.
08:01Natalie's cooking Tony's signature Saturday night special tandoor spiced grill.
08:06Merg malai tikka, a marinated chicken, halloumi hariali tikka and lamb burra patties with spicy onion and a chutney made from M&S coriander.
08:16The success of the dish relies on perfectly cooked meat, flavoured with a perfect blend of tandoor spices.
08:23The marinade is mixing as we speak.
08:24It's really important to me to get the herbs and spices right because it's the final.
08:29It's a frenetic charge to get the marinades on because we normally do this two days before.
08:35So it's easy to impart all that really elegant floral spices and hopefully the judges will taste that.
08:41That is my marinade for the chicken.
08:43And we're going to leave that until we grill it.
08:45The longer it marinades, the better it is.
08:47Now it's time to peel the potatoes from my dauphinoise.
08:51I'm so grateful for Elliot's coaching through this.
08:54He knows it has to be restaurant quality.
08:57To accompany his dauphinoise potatoes, Jack is cooking Elliot's signature grilled beef sirloin on an English pea puree with roasted spring onions, shaved gem lettuce and crispy fried garlic mushrooms.
09:09To impress the judges, Jack must ensure his dauphinoise potatoes are golden on top and completely cooked through.
09:18The worry with the dauphinoise, if they don't go into the oven early enough, they will just be raw.
09:22So we have to get them in very quickly.
09:25We're going to layer them.
09:27We know how difficult it is to have a good potato dauphinoise.
09:31We need the right element of cream.
09:33We want the potatoes cooked perfectly.
09:35Nice slow cook.
09:36Yeah, nice slow cook.
09:37And I told them to put a 30-minute timer on it just to make sure they're perfect golden brown.
09:42Dauphinoise in.
09:44I'm making a stock with prawns.
09:46This bouillabaisse.
09:48Kelly's got prawns in the pan with the wonderful shellfish stock.
09:51And that will go into the bouillabaisse.
09:53And that will give a really strong base.
09:56Kelly is cooking pan-roasted salt cod with bouillabaisse sauce, boulanger potatoes and roast baby peppers.
10:02To achieve a refined bouillabaisse sauce, Kelly will have to measure her ingredients precisely to ensure it is well balanced.
10:10The bouillabaisse is technically a soup with the vegetables within.
10:13I'm not going to do it at all.
10:14Sod it.
10:15I love a bouillabaisse.
10:16It's got a lot of skill, a lot of chopping up flavour.
10:17I'm just going to shove it all in.
10:18I think Kelly's taking a few shortcuts then.
10:19I'm fed up the way.
10:20I don't know what she's done.
10:21In fact, she's got robe.
10:22I'm a bit concerned.
10:23It's going to taste sweet.
10:24Oh, ****.
10:25Come on, Kels.
10:26You do not want to be in that cook-off.
10:29What are you doing after the show's over?
10:30I cook off for a drink.
10:31No, I meant next week.
10:32Oh, I can't.
10:33I can't.
10:34I can't.
10:35I can't.
10:36I can't.
10:37I can't.
10:38I can't.
10:39I can't.
10:40I can't.
10:41I can't.
10:42I can't.
10:43I can't.
10:44I can't.
10:45I can't.
10:46I can't.
10:47I can't.
10:48I can't.
10:49I can't.
10:50I can't.
10:51Oh, I can't anywhere.
10:52I've got karate in it.
10:53Cooking with the Stars, brought to you by M&S Wild Norwegian Cod.
10:57What are you doing after the show's over?
10:59I could go for a drink.
11:00No, I meant next week.
11:01Oh, I can't anywhere.
11:02I've got karate in it.
11:03Cooking with the Stars, brought to you by M&S Wild Norwegian Cod.
11:12Welcome back to the Cooking with the Stars grand final, where Kelly Hoppe and Jack Osborne
11:16and Natalie Cassidy are taking on their chef's signature dish as they battle to be Cooking
11:20with the Stars champion.
11:21And currently, Kelly is going off piste with one of the key elements of her dish, the Booyah
11:27Bay sauce.
11:28I'm sure I'm doing it right anyway.
11:31I have to do it my way.
11:33Kelly's got a bit rogue and she's got to put the whole tomatoes into her sauce.
11:37I'm a bit concerned.
11:38It is a big experiment.
11:39Yeah.
11:40It's all right to be.
11:42Three very different approaches.
11:44Kelly seems to be slightly winging it.
11:47Jack, cool as a cucumber, just gliding through it.
11:50Natalie, she's got a really complex dish.
11:54Yes.
11:55And still has so much left to do.
11:57Right, we're on to the next recipe now, which is the hara halloumi tikka.
12:01It's one of the best things I've ever tasted.
12:03Stars, 30 minutes left.
12:0430 minutes.
12:05How's Natalie doing?
12:07Five minutes behind.
12:08Oh, wait.
12:11Dauphinois.
12:12Ooh.
12:13Yeah, that was close.
12:14That was close.
12:16Is this going to cook already?
12:19I trust Jack.
12:20He's going to have to check it.
12:2212 minutes.
12:23That cooked really fast.
12:25If we get raw dauphinois, it will be game over.
12:30Yeah, I think those are good.
12:32OK, potatoes.
12:33I've just got to layer them on, but my hands are shaking so much.
12:36Jack and Kelly both have tricky potato side dishes to nail.
12:40I wonder how long these potatoes need to cook for Kelly.
12:43It's a 20-minute cook minimum.
12:45Because it's a stock, that stock will boil through the potatoes
12:48and help it cook a little bit easier.
12:50God, how much time have we got?
12:52Kelly, 20 minutes left.
12:54The perfect boulanger potatoes.
12:56What are you looking for?
12:57I want rich, soft potato, and you can taste the stock all the way through.
13:02Yeah.
13:03I'm worried about time.
13:04We really are to the wire to get those potatoes cooked.
13:07200 degrees.
13:08Hot as possible.
13:11Cracking on with the lamb patties.
13:13Chopped coriander.
13:1450 grams.
13:15We eyeball.
13:16We haven't got time to measure, yeah?
13:17This should have been done five minutes ago.
13:19Sitting there so the flavours could marry well.
13:22Four teaspoons of garam masala.
13:24Ground cumin.
13:25If you don't get it right, mate, I might as well go home.
13:27The amount of spices she must be using.
13:30I'd get lost.
13:31Absolutely.
13:32And it does take a while to cook out spices.
13:34I really want to make sure all the flavours are through.
13:36I don't want someone to get a massive bit of cumin and then it's going to be ruined.
13:40Natalie needs to put a lamb in because she needs to cook the chicken.
13:44We've got to hurry up now.
13:45She's left on that quite late, hasn't she?
13:47And she's still got to cook it.
13:49Now I'm on to cooking the steaks.
13:51This is the nerve-wracking part.
13:52We've got to get this pan nice and hot.
13:54It needs to put the steaks into a really hot pan to get good caramelisation.
13:58Can you hear the sizzle?
14:01That's not sizzling.
14:02That's not sizzling.
14:03No.
14:04Now it needs to be a little hotter.
14:07If he puts it in a cold pan, it will just overcook.
14:10No, I think we're good.
14:12Let's throw this one on.
14:15If that steak is slightly overcooked, it's just not the same.
14:18You need it to be pink, juicy and succulent.
14:21I'd really char it.
14:23A minute and a half each side.
14:26Kelly seems to be cracking off.
14:29I'm cooking the cod, but it's only for a minute.
14:32You want that pearlescent? Lovely.
14:34It's okay.
14:35We need to get them cooked, but they don't take long in a hot pan.
14:37Ten minutes, guys.
14:38Ten minutes left, okay?
14:41Go, Kelly. Well done.
14:43Once I've done this, I get on to my cooking of my mates.
14:47The chicken will be grilled, and then I'm going to fry my lamb patties.
14:51We've got to hurry up now.
14:53I'm very concerned.
14:54Natalie's only just doing her meat now.
14:55She's only got a few minutes.
14:56The biggest concern now is making sure Natalie cooks the meat too,
15:00because obviously nobody wants to eat raw chicken.
15:02Now it's just cooking everything to perfection.
15:05Natalie seems to be still a bit behind.
15:07I know.
15:08The lamb and the chicken only just went in.
15:09Both of those you cannot serve under.
15:11Danger zone, isn't it?
15:12Yeah.
15:13I am looking for perfect kind of medium, medium rare.
15:19Carving the steak now perhaps a little early,
15:22because if you cut a steak that isn't well rested,
15:24all the blood will just come out of it, and it will be great.
15:26And you've got that green edge.
15:27Nothing worse.
15:28That does it for me.
15:29We can't do it again.
15:30Five minutes left.
15:31This potato time says seven minutes still.
15:34The potatoes in the oven, it's going to be touch and go.
15:36This is going to be interesting.
15:37Battle of the potatoes.
15:38Hopefully the dauphinoise is perfectly cooked.
15:39I'm stressed, man.
15:40Ow.
15:41Natalie's looking really clapped.
15:42I'm just doing the lamb by eye.
15:43I'm not sure.
15:44There's no rest in here.
15:45We want it out hot.
15:46T-state.
15:47It's full of bae's.
15:48It doesn't look anything good.
15:49I'm just doing the lamb by eye.
15:50I'm just doing the lamb by eye.
15:52I'm not sure.
15:53There's no rest in here.
15:54We want it out hot.
15:55T-state.
15:56It's full of bae's.
15:57It doesn't look anything good.
15:58T-state.
15:59It's full of bae's.
16:00It doesn't look anything like the one he cooks.
16:02And I just want to get the potatoes out.
16:0490 seconds.
16:05Come on, guys.
16:07The potatoes are looking slightly under.
16:10So, hey, we'll see.
16:12I've done all I can do, guys.
16:14One minute left.
16:15Come on, guys.
16:16What's beeping?
16:17I did just want to brown these off so they all look uniform.
16:20Natalie has got a lot going on.
16:22It's all coming down to this crunch time.
16:25I just hope the chicken is cooked.
16:27Hot.
16:28To me, I need my chicken darker than this.
16:30Yes, sir.
16:31It's just so hot to plate and I want it to look good.
16:3330 seconds.
16:34Come on, darling.
16:35Natalie, you've got to go quick, guys.
16:36Come on, Nat.
16:37You can do it.
16:38Is there anything left?
16:39Oh, olive oil.
16:40Olive oil.
16:41Sauce.
16:42Come on, Nat.
16:43Get on the parsnack.
16:44Ten.
16:45Nine.
16:46Eight.
16:47Seven.
16:48Six.
16:49Five.
16:50Four.
16:51Three.
16:52Two.
16:53One.
16:54Well done.
16:55Good job.
16:56Kelly is hoping to wow the judges with Michael's signature dish of pan-roasted salt cod with bouillabaisse sauce, boulanger potatoes and roast baby peppers.
17:10I've made a bouillabaisse.
17:11Whether it's worthy of going into the final or not, I made it.
17:15I'm just hoping the potatoes continue to cook in the ramekin because I think I needed more time.
17:22Has Jack perfected the cook on Elliot's grilled beef sirloin and pomme dauphinoir, served with English pea puree, roasted spring onions, shaved gem lettuce and crispy fried garlic mushrooms?
17:33The steak, I'm worried, was a little undercooked.
17:36The dauphinoir didn't go as smoothly as I wanted.
17:38I think the oven was just too hot.
17:39I'm just a little nervous.
17:40Natalie has served Tony's steak on a Saturday night's special tandoor spiced grill, merg malai tikka, a marinated chicken, halloumi hariali tikka and lamb bura patties with spring onions and coriander chutney.
17:55This is Tony's signature dish.
17:57Hopefully all the meats are cooked.
17:59If I'm going to make Tony proud, this is the one I want to make him proud with.
18:03Chefs, it's time to taste.
18:08First up, it's Kelly's version of Michael's signature dish, pan-roasted salt cod with bouillabaisse sauce and boulanger potatoes.
18:18Jack, what do you think?
18:20Kelly, it's Mediterranean on a plate, that is.
18:23The bouillabaisse is beautiful.
18:25But unfortunately, a pomme boulanger is just a bit of a disaster.
18:28It's undercooked.
18:30It's just a shame because everything else is really lovely.
18:32Well done. Thank you.
18:33April.
18:34Kelly, the bouillabaisse is absolutely delicious.
18:37And you have that beautiful sweetness from the tomatoes and I could literally just drink that by itself.
18:42I didn't think we were going to get this from you ever.
18:44Neither did I.
18:47And it is such a pleasure to eat.
18:50Right, chefs, next we've got Jack's version of Elliot's signature dish.
18:53It's grilled beef sirloin with pomme dauphinoise and English pea puree.
19:00OK, we've heard a lot about potatoes.
19:02It feels fitting that we should talk, Poppy.
19:05Doing a dauphinoise in the time was always going to be tricky.
19:08There is a slight bit of undercooking and it needs a lot more seasoning.
19:11But having said that, the caramelisation you've got on the top is delicious.
19:15And the steak's cooked perfectly, but it's just the potatoes, which seems to be tricky for everybody.
19:21Mmm.
19:22Yeah.
19:23April, what are your thoughts?
19:24Jack, as we have learnt from you, your technique is spot on.
19:27The cook on that steak is delicious.
19:29Ultimately, you are not a chef.
19:31And this plate looks like it came from a chef.
19:34And for that reason, you should be very proud.
19:36Thank you. Thank you.
19:37Chefs, it's time to try our third dish.
19:40Natalie's take on Tony's Saturday Night Special Tandoor Spiced Grill.
19:45Let's find out what the chefs think.
19:51Shalino.
19:52Natalie, I know that you're not a professional Tandoor chef,
19:55but that tastes like a professional Tandoor chef has cooked it.
20:00I have never managed to cook chicken breasts like this on a skewer.
20:04It is fantastic.
20:05You smashed it out of the park with flavour. Well done you.
20:08Rosemary.
20:09Oh, Natalie, it's been so lovely to see you grow every single element on there.
20:14It's an explosion of flavours in my mouth.
20:17It doesn't look great, but it tastes great.
20:20Honestly, well done, Natalie.
20:23High praise indeed, Natalie.
20:24I feel quite emotional.
20:26Because all I've wanted to do is make Tony proud.
20:28She's done it.
20:29Aww.
20:30She smashed it.
20:32Aww.
20:35Chefs, it's decision time.
20:37You're voting for your favourite dish.
20:39The winner goes straight through to the final battle at the end of the show
20:43and takes a big step closer to our trophy.
20:46The two losing stars will face the cook-off to remain in the competition.
20:50So, Poppy, we'll come to you first.
20:54For me, one that's just so elevated is Natalie's.
20:59Rosemary, whose dish wins it for you?
21:01It's incredibly difficult.
21:03But the one I'm taking through is...
21:07Jack's.
21:08April, whose dish was your favourite?
21:10The dish that I cannot stop eating and that my mouth is still tingling
21:15was cooked by Natalie.
21:18So, Natalie, you need just one more vote to take you through
21:22to the final battle.
21:24Shalina.
21:25For me, the person who has my vote...
21:33..is Natalie.
21:34Oh, well done.
21:35APPLAUSE
21:36So, with one vote to Jack and three votes to Natalie, Natalie,
21:48massive congratulations.
21:50You are going straight through to the final battle!
21:53It's in!
21:56Yes!
21:59Now, Kelly and Jack, commiserations.
22:01This, of course, means that you're going to be in the cook-off together
22:04and one of you will leave the competition.
22:07Kelly, how do you feel about going to a cook-off battle?
22:09Oh, you know, cook-off Kel, you know.
22:11Cook-off Kel, that's what it is.
22:13She's ready for it.
22:14She knows the way round a cook-off, Kelly does.
22:16And Jack?
22:17I'm actually OK with being in a cook-off because I haven't been in one yet
22:20and so now I'm getting the full cooking...
22:22Full experience.
22:23The full experience.
22:24That's what I'm here for.
22:25It's terrifying.
22:26LAUGHTER
22:28After the break, Kelly and Jack cook again to remain in the final.
22:32Someone will find themselves on the chopping block.
22:35We'll be back in a few minutes.
22:37APPLAUSE
22:39My signature dish is beef on cooked.
22:45But instead of croot, toast and instead of beef, beans.
22:49Cooking with the stars, sponsored by M&S British Fillet Steak.
22:54My signature dish is beef on croot.
22:56But instead of croot, toast and instead of beef, beans.
23:00Cooking with the stars, sponsored by M&S British Fillet Steak.
23:04Welcome back to the Cooking with the Stars final where Kelly and Jack are about to face the cook-off to stay in the competition.
23:18The winner goes through to the final battle at the end of the show where they will face Natalie to be crowned champion.
23:25For the loser, it's the end of the line.
23:27Kelly and Jack, as always in the cook-off, you'll have to make a recipe you've never seen before.
23:34It'll then be judged blind by all eight chefs, so your own mentor could end up sending you out of the competition.
23:42And if that wasn't tough enough, you are about to face the hardest cook-off in the history of the show.
23:51What?
23:53At first glance, it looks like a plate of fried eggs, bacon and soldiers.
23:58But when you look closer...
24:00This is a high-concept illusion dessert, where every element is a sweet trick to the senses.
24:07Start with the yolk made from mango.
24:10Then it's into the hemisphere bowls and straight into the freezer.
24:15Now it's time to make the panna cotta for the egg white.
24:18The gelatin must be dissolved completely into the sweetened coconut milk.
24:22Next, the bacon made from banana skins.
24:25The banana bacon has to crisp up and caramelise without burning.
24:30Now on to the Genoil sponge.
24:32That needs to be light, airy and golden.
24:36Now with the sponges, blowtorched into nine perfect soldiers.
24:39This is the final.
24:42The illusion has to be flawless.
24:50So, Kelly and Jack, you've got the recipe in front of you and you have got 50 minutes on the clock.
24:55Very best of luck.
24:56To save your place in the final, stars...
25:00Get cooking!
25:07I have to make, like, some kind of egg yolk out of mashed up mango.
25:12I am so happy that I am not doing this.
25:15Whoever gets to tonight's final is going to be exhausted.
25:19I'm feeling scared.
25:20There's a lot to do.
25:21For a dish like this to work, it has to look exactly like eggs, bacon and some soldiers.
25:27Otherwise, it's not an illusion.
25:29That's the egg yolk.
25:31Kenny's both of our egg yolks.
25:33All right, we're doing this.
25:37With the mango egg yolks, these need time to set in the freezer.
25:40If they're too soft, they'll be impossible to remove from the moulds.
25:45Egg yolks are in there.
25:47Moving on to the cake.
25:49The cake makes the soldiers for the eggs.
25:52Never baked cake.
25:54Ever.
25:55I don't know how long that goes for.
25:57It's still thick and pale.
25:58It doesn't look that pale.
25:59With the eggs and sugar for the Genoise sponge, they need to be whipped up to rib and sage
26:03so that the eggs keep that lovely, fluffy aeration.
26:06Flour, 75 grams.
26:08Oh, 78, but there you go.
26:11Kelly's gone rogue with her measuring again.
26:15Fold in the flour and the almonds, OK?
26:17After two heavy-handed, folding in the almonds and the flour, it'll be a dense, biscuity sponge.
26:22I'm potentially happy with the consistency.
26:24This is going in the oven for 10 to 12 minutes.
26:28Done.
26:29I think I'm making the base for the egg now.
26:32200 mils of the coconut milk.
26:35I have to bring it to a simmer, and then I've got to add the gelatin.
26:38I don't really know what gelatin is.
26:40It's crucial to get the egg white panna cotta in the fridge, otherwise it won't set, or create
26:44that illusion of the perfect egg.
26:47Placing egg whites in the fridge to set.
26:4920 minutes, stars.
26:51I've got to take my cake out of the oven.
26:54Ow, hot.
26:59Woo!
27:00Jack sponge looks thicker than Kelly sponge.
27:03I'm using a ruler because I have to cut these perfectly.
27:06It looks quite flat, but anyway.
27:08What we're looking for from Rougenois is a risen, springy sponge, not dense.
27:14Definitely not the normal way to make toast.
27:16Ten minutes for a place in the final cooking batter.
27:20Well done, Kelly.
27:22Okay.
27:23Banana skins with maple syrup.
27:25This is going to turn into bacon, we hope.
27:29Oh, I can smell that.
27:30Mmm.
27:30That actually looks like bacon.
27:32We're looking for the bacon to be nice and crispy.
27:35If the banana bacon isn't caramelized, the illusion won't work.
27:38Oh, bananas.
27:40F*** the brick.
27:41Got to cook bananas.
27:43I don't know how you judge this right, because I cannot think that a fried banana skin tastes very nice.
27:49Five minutes left, stars.
27:51Five minutes.
27:52Looks like bacon.
27:53I'm not sure Jack's bacon looks done enough on the other side.
27:57I've got to make three eggs.
27:59I don't know quite how to do this.
28:01Can it be scrambled eggs?
28:03I think a panna cotta might be a little bit too soft.
28:06Oh, look.
28:07If they take that egg white panna cotta a bit too early out of the fridge, then it might not be set.
28:12Two minutes left, stars.
28:13Two minutes now.
28:14Come on, guys.
28:16Can we put the eggs on?
28:17I think this is the most stressed I've seen here.
28:19F***.
28:20Same.
28:21This just didn't set.
28:22I don't know.
28:23Too late.
28:24See if I can flatten it out.
28:26One minute left.
28:27One minute.
28:28Come on, Jack.
28:28My method is just get an egg on the plate.
28:30You got this one.
28:31Oh, my goodness.
28:32That's it.
28:33Perfect.
28:34Squilling.
28:35My fried eggs are always a bit like that anyway.
28:37My eggs have let me down.
28:39For the illusion of the egg yolk to work, they have to get that dome out perfectly.
28:43Get that yolk on there.
28:44It just hasn't set.
28:45At least the egg's haven't set.
28:47Yeah, but I like a runny egg.
28:48It's a runny egg.
28:50Ten.
28:51Nine.
28:52Just leave it and go.
28:52Eight.
28:53Seven.
28:54Leave it and go.
28:55Don't leave it here.
28:55Six.
28:56Well done, Jack.
28:56Five, four, three, two, one.
29:07I do not feel good after my first cook-off.
29:10The reason why I was taking so long to plate at the end was I was like, I just want it to
29:14look so good.
29:15So we should see.
29:17I mean, they said it's an illusion.
29:19So when they tell me my eggs are not round, I'm going to say it's an illusion.
29:22I'm over the moon to have got to this point, but I do want to get through to the final
29:27now.
29:30Ooh.
29:32Wow.
29:32That is amazing.
29:34The gold dish belongs to Elliot star, Jack.
29:37The gold dish looks like bacon, eggs and sores on a plate.
29:41They've really nailed the brief on what the illusion is.
29:44The yolk was completely round.
29:47The Genoil sponge, it looks nice, light and airy.
29:49The white part of the egg, panna cotta, just a bit loose.
29:52The bacon, not as crispy, but all in all, a great, great dish.
29:58The green dish belongs to Michael's star, Kelly.
30:01I'm really impressed with this green dish.
30:03The banana bacon is slightly crispier.
30:07The flavour in the panna cotta is great.
30:09But you can see the yolk is not quite a dome and the Genoil sponge is a little bit heavy.
30:14OK, I think we've made a decision.
30:16Let's vote for that place in the final battle.
30:19Kelly and Jack have done all they can,
30:29but only one of them will remain in the running for the trophy.
30:32Before we reveal which dish received the most votes,
30:35we need to find out if your own mentor voted to keep you in the competition
30:41or to send you home.
30:44Elliot, you voted for the gold dish.
30:51I can confirm that that dish was made by...
30:55Jack.
30:57APPLAUSE
30:59Man of fine taste.
31:02Michael, you voted for...
31:06..Jack's gold dish.
31:11It's all right, it's all right.
31:12As you know, there are six more votes that make up the final result.
31:16..and I can reveal that the star with the most votes
31:21and going through to the final battle is...
31:31..Jack.
31:33Yes!
31:34Come on!
31:34APPLAUSE
31:35Jack, congratulations, you are through to the final cooking battle.
31:46It's great news, but it's not over yet.
31:48No, no, that's a tough fight over there.
31:50Yes.
31:51Kelly.
31:52Yes.
31:52You have just missed out, but you have come such a long way.
31:56I've so enjoyed it, I've enjoyed working with Michael,
32:00and I'm so happy that you're cooking now.
32:02LAUGHTER
32:03So, it's a Natalie versus Jack final battle of the series.
32:11Oh, my God!
32:12They'll now face their toughest challenger
32:14to be crowned Cooking with the Stars champion.
32:17After the break, they'll put everything they've learned to the test
32:20as they create their very own signature dish.
32:24Somebody will leave with our trophy.
32:26Don't go away.
32:28APPLAUSE
32:29We're down to the final three.
32:35Who will bite off more than they can chew?
32:37Who will have too much on their plate?
32:38And I cannot think of another one.
32:40Cooking with the Stars brought to you by M&S Select Farms Time.
32:44We're down to the final three.
32:46Who will bite off more than they can chew?
32:47Who will have too much on their plate?
32:49And I cannot think of another one.
32:51Cooking with the Stars brought to you by M&S Select Farms Time.
32:53CHEERING AND APPLAUSE
32:57Welcome back to the Cooking with the Stars grand final.
33:03Just two stars remain, and very soon,
33:05either Natalie or Jack will be crowned champion.
33:08To win that title, they now face one last test
33:12to create a dish of their own design.
33:15So, for the last time in this series,
33:17please welcome back Natalie and Jack.
33:19CHEERING AND APPLAUSE
33:21CHEERING AND APPLAUSE
33:23CHEERING AND APPLAUSE
33:24CHEERING AND APPLAUSE
33:25Come along, guys.
33:27They have earned their chefs' uniforms.
33:30Look at them!
33:31Look at them!
33:33OK, Stars, let's see what you've created
33:35as your very own signature dish.
33:38Doing Cooking with the Stars has absolutely changed my life.
33:47I wasn't very confident with herbs, spices, flavours.
33:51I don't know what I'm doing.
33:52And being a working mum,
33:54I just wanted to go home from here
33:56with a notepad full of exciting new recipes.
33:59Really well-rounded dish.
34:01APPLAUSE
34:03My final dish is a take on a Sunday roast.
34:08Pork chop with crackling straws,
34:11with an apple puree,
34:13roasted new potatoes,
34:14Chantenay carrots.
34:15Just cos there's not enough to do,
34:17I'm chucking in a pork sausage bonbon.
34:20This dish is so special to me
34:22because I'm obsessed with a Sunday roast.
34:24It's really, really the heart of family time.
34:27We'll do the bonbons first.
34:29We're going to put in chilli powder,
34:31cumin powder, tumult gurmah masala.
34:33We've elevated this.
34:34We know the judges will love the flavours.
34:36So the seasoning has to be on point.
34:39You want six nice bonbons.
34:41That size.
34:42How's that?
34:43That's perfect.
34:44OK.
34:45OK.
34:46The pork has a nice bit of colour on each side.
34:47Yep.
34:48Now we're going to add the aromax and the butter.
34:50The biggest concern is the pork being overdone,
34:52but I know she can do it.
34:54I think the pork is exceptional.
34:56I mean, this is incredible.
34:57Well, let's just hope that I can impress the judges.
34:59You will.
35:00It's really special that I can cook
35:02something so close to my heart
35:04that has a little bit of Tony in it.
35:06Wish me luck, guys.
35:07Good luck.
35:08Good luck.
35:09Thank you, darling.
35:10But if you close your eyes.
35:13When I signed up for this, never in a million years
35:15did I think that I would make it to the finals.
35:17Looks good.
35:18I'm happy with that.
35:19But I feel so much more confident in the kitchen.
35:21Final touches.
35:22Come on!
35:23Yay!
35:24For me, the one true reason why I did this
35:26is I want to learn how to be a better overall chef
35:29for the kids and my wife.
35:31This is it.
35:32Signature dish.
35:33Signature dish.
35:34And what have we got there?
35:35We're going to do a Sunday roast.
35:36So who used to make the roast?
35:37My mom, so many memories of her literally right here.
35:41I can remember just running around
35:42and asking her, is it ready yet?
35:44Yeah, I'm sure.
35:45So I'm going to do chicken valentine with stuffing in it.
35:48Beef, fat, Hasselback potatoes.
35:50They come out beautiful like a little hedgehog.
35:52Oh!
35:53Sweet corn puree with fire-roasted corn.
35:56Maduro wine reduction.
35:57The chicken thigh valentine is probably the hardest thing
36:00on the dish.
36:01It's so important.
36:02It's cooked to perfection.
36:04Meat torpedoes.
36:05Elliot is elevating my Sunday roast kind of in every way.
36:08How long does the chicken need to roast for?
36:10Well, we need to gently simmer it in some water
36:12and then we'll just finish it off in the oven
36:14for around 12 minutes.
36:15Okay.
36:16My mom inspired this.
36:17If done right, this dish could be a thing of legend.
36:20I've really pushed you here to the limit.
36:22Could not have asked for a better mentor.
36:23And now that I see the golden frying pan
36:26just inches away from my hand, I very much want to win.
36:30CHEERING AND APPLAUSE
36:33Natalie and Jack, you have one hour to create your signature dish.
36:37One of you will be crowned Cooking With The Stars champion.
36:42So, for the last time this series...
36:45Stars...
36:47Get cooking!
36:48CHEERING AND APPLAUSE
36:50CHEERING AND APPLAUSE
36:52Good luck, darling.
36:54We have an incredible final.
36:56We've got a battle of the roasts
36:58and this is all about a celebration of their families.
37:01Two roasts enter the arena.
37:03Only one.
37:04Come with!
37:05You're making a roast dinner in an hour.
37:08I can't even make cheese and toast in an hour.
37:10Cutting the Hasselback potatoes.
37:14Oh, that one.
37:16Doing the Hasselback straight up.
37:18And he's going to get them in the oven quickly
37:20because we don't want what happened.
37:21With those dauphinois, it was a nightmare.
37:23This entire process lives and dies on my potatoes right now.
37:26There's no...
37:27I keep screwing up.
37:29If I ever do pork at home, my crackling is never, ever crispy.
37:33Natalie's crackling.
37:35We want something that is perfectly crunchy
37:37and that might be the deal breaker.
37:40Let's get this bad boy in.
37:44All right, now I'm moving on to Valentin.
37:47This is really difficult and, I mean,
37:49he needs to get it done in the next sort of four minutes.
37:52I think this dish was stretchy.
37:54He's going to lay it out,
37:55then he's going to put a lovely little cylinder
37:56of sage and onion stuffing.
37:58Great.
37:59And roll it and clean fill
38:00and then gently simmer it in some water
38:01for around 15 minutes.
38:03I've never seen chicken cook this way.
38:05No.
38:06That looks well posh.
38:07This has to be very sealed.
38:08Like sushi.
38:09I hope this roll tight enough.
38:11If it's not, it can split and all the stuffing will come out.
38:14That's got to go in now.
38:15Can't risk that skin splitting.
38:19Moving on to the crackling very, very quickly
38:21because I've got a hell of a lot to do.
38:22She's going to press it between two sheets
38:25with a bit of rosemary at a time.
38:26Do you want to keep it flat?
38:27I'm going to put it in the oven.
38:29I've got to leave the crackling into the end.
38:32Right, let's get on with the sausage bonbons.
38:34We've got chilli powder, ground cumin,
38:37a little bit of turmeric, roasted garam masala,
38:39ground coriander, and I want it to be even
38:42because I loved my minced lamb earlier.
38:4430 minutes left, stars.
38:4630 minutes.
38:47We're looking at him doing two or three bonbons,
38:49but Natalie wants height to the dish
38:51so she's going for one nice large bonbon each.
38:53What a lovely pair of balls.
38:55I think they're bigger than Tony has suggested.
38:58Natalie's sausage bonbons are quite big.
39:01So she needs to make sure she watches it like a hawk
39:03for the cooking through.
39:04Nat, how are you doing over there?
39:06I'm all right, Shaunie.
39:08I'm all right.
39:09Let's get this valentine out.
39:11Jack has always shone on technique
39:14but just lacked a little bit on flavour.
39:16And Natalie needs to show us some more technique,
39:19but we know she can cook.
39:20Come on!
39:21Who wants the frying pan?
39:23What are we going for?
39:24We're going for the big ones, yeah?
39:26Have you seen the size of Natalie's pork chops?
39:28Yeah.
39:29Oh, mate, they are massive.
39:30Just two minutes each side, these.
39:33Natalie's colour the pork.
39:35The problem is if there's too much heat in that pan,
39:38it'll overcook and be dry.
39:39Ten minutes, stars!
39:41Ten minutes!
39:42Come on, Natalie!
39:44Come on, Jack!
39:45Wow, ten minutes.
39:46OK.
39:47We can do this, Cassidy.
39:49It's the moment of truth for the valentine.
39:51Do you think that chicken's cooked?
39:54I'm not happy.
39:55It's a little pink.
39:56Jack's chicken wasn't cooked.
39:57We definitely can't serve raw chicken.
40:00I want to put it back in the oven.
40:01This multiple cooking of the chicken is making me very nervous.
40:05This is crunch time now.
40:07I'm just taking out my pork sausage bonbons to drain.
40:10Hopefully they're cooked.
40:12Oh!
40:13The moment of truth, huh?
40:16I want the crackling to be crispy.
40:18Two minutes, stars!
40:19Two minutes!
40:20Oh, my crackling's not worked!
40:26I'm chucking it in the deep fat fryer.
40:29This is too stressful now.
40:30Too stressful.
40:31Come on, guys!
40:32You got this!
40:33You got this!
40:34This is going to be literally down to the last second.
40:36Woo!
40:37Oh, my God.
40:38I've never seen it so tense.
40:39He has got a lot going on, and I think I just need to close my eyes and let him get on with it.
40:43And hopefully the chicken's all cooked.
40:46Come on, crackling cook.
40:48Twenty seconds!
40:49Oh, no, no, no!
40:51Don't panic, Nat.
40:52Just get it on the plate.
40:53Come on, Nat.
40:54Come on, guys!
40:55This is awful.
40:56Don't drop it.
40:57The more silly things you see to somebody.
40:59Eight!
41:00Nine!
41:01Eight!
41:02Come on, Natalie!
41:03Seven!
41:04Six!
41:05Five!
41:06Four!
41:07Three!
41:08Two!
41:09One!
41:13Amazing!
41:18Has Natalie served up the winning plate with her elevated family roast dinner?
41:23Pan-roasted pork chop with brandy and mushroom sauce,
41:26caramelised M&S Braeburn apples,
41:28roasted new potatoes,
41:30glazed Chantenay carrots,
41:32and spicy sausage bonbon with crispy crackling straws.
41:36My sausage bonbon with all the spices in there.
41:38That'll be a little surprise, I hope.
41:40For me, it's the heart of the family, roast dinner.
41:43So to be able to do it tonight in the final has been really amazing.
41:47Jack has cooked the Osborne ultimate roast.
41:50Balletine of chicken thigh with sage and onion stuffing,
41:53pan-roasted chicken breast,
41:55beef fat Hasselback potatoes,
41:57sweet corn puree,
41:58charred corn,
41:59and Madeira sauce.
42:00But which elevated roast will come out on top?
42:04I screwed up so many things.
42:06Undercooked the chicken.
42:08My mum would be really, really proud.
42:10It just comes down to the judge's opinion now.
42:15Chefs, it is time to taste.
42:17First up, we've got Natalie's pan-roasted pork chop
42:20with spicy sausage bonbons
42:22and a brandy and mushroom sauce.
42:27Right, chefs, we want to hear your thoughts.
42:29April, you're up first.
42:30Natalie, having a bonbon that is that big
42:33is going to be very hard for you to make feel elevated.
42:37However, the spices are subtle
42:39and it's lovely to see you spice the Natalie way
42:43and not just the Tony way.
42:45Thank you very much.
42:46Thank you, April.
42:47Shalina.
42:48Natalie, it is beautiful.
42:49I can feel family in this dish.
42:52I think this is brilliant cookery
42:54and a great display of all your skills
42:56that you've learnt in the competition.
42:57So well done, you.
42:59Rosemary.
43:01Natalie.
43:02That pork chop could not be any better.
43:05No Michelin-starred chef could make that better than that.
43:09The only thing that's let you down is the crackling
43:12but what a plate of food.
43:13That is so special.
43:16OK, chefs.
43:17Next up, we're going round to Jack's
43:20for the Osbournes Ultimate Sunday Roast.
43:29First up, Michael.
43:30Jack, well done.
43:31I saw the valentine being slightly under.
43:34It was a good rescue.
43:35So well done.
43:36Good flavours throughout.
43:37The sauce, sweet, just lacked a little bit of viscosity.
43:41But it's a great plate of food.
43:43At last, we seem to have pushed Jack to the edge.
43:47Oh, you broke me.
43:48Jack.
43:49Chicken valentine, even the word to most chefs, that strikes fear into our hearts.
43:59It was cooked to perfection.
44:00I would eat that all day long.
44:03Thank you, Jack.
44:04Poppy.
44:05Hasselbacks were phenomenal.
44:08Super crispy outside and lovely and cooked in the middle.
44:12This is restaurant quality, delicious food.
44:16It's just phenomenal.
44:18I think it's very close to you, Emma.
44:19I'm glad I don't have to decide.
44:21So, chefs, for the last time in this series, it's now time for you to vote for your winner.
44:28While our chefs make their final decision, let's find out what becoming Cooking with the Stars champion would mean to Natalie and Jack.
44:36I absolutely love this experience.
44:39It's really pushed me.
44:40Oh.
44:41I've learnt things I never thought in a million years I would ever be taught.
44:44I think I may have made it too thick.
44:46And I have a newfound love for cooking.
44:50Right.
44:51It's amazing what I've been through here.
44:53It really has been a rollercoaster.
44:55It's just been every emotion possible.
44:58But I think my daughters are going to be very proud of Mummy.
45:01CHEERING AND APPLAUSE
45:04Come on.
45:05Ah!
45:06Stars!
45:07It is time for the final judgement.
45:14I can reveal the winner and 2025 Cooking with the Stars champion is...
45:22Natalie!
45:23CHEERING AND APPLAUSE
45:25APPLAUSE
45:26CHEERING AND APPLAUSE
45:27CHEERING AND APPLAUSE
45:28Well done, yes!
45:29Oh!
45:30Natalie!
45:31Congratulations!
45:32Thank you!
45:33Congratulations!
45:34Thank you!
45:35I mean, how does it feel to be great for you to be in the festival?
45:37Oh!
45:38Natalie!
45:39Congratulations!
45:40Come on!
45:41Thank you!
45:42Come on!
45:43Well done!
45:44Natalie!
45:45Congratulations!
45:46Natalie!
45:47Congratulations!
45:48Thank you!
45:49Thank you!
45:50How does it feel to be cooking with the stars champion is the best thing that's ever happened
46:01Honestly the whole competition everyone here. I know you are winning star, but Tony you're our wedding shit
46:08Now Jack yes, we're super proud of you. You are a runner-up. How do you feel at the moment? You know what?
46:23Honestly, I'm so happy that Natalie won
46:26I'm so privileged to have been a part of this and this was an absolute amazing experience
46:32Elliot have you loved it? It's your first time with us. Yeah, I mean I've absolutely loved every single minute of it
46:38I've loved working with Jack and it's just been an amazing experience for sure
46:41Yes, massive congratulations to both of you. Let's hear it for our cooking with the stars champion
47:02Huge thanks to all our stars and their mentors
47:08Well done to Natalie Cassidy
47:10And thank you as always for watching we will see you very soon
47:14bye
47:38They should make doing dishes with the stars m&s food sponsors cooking with the stars
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