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Short filmTranscript
00:00It's signature dishes tonight. What's yours?
00:02Beef on crout.
00:03Nice.
00:04But with a twist. Instead of crout, toast. And instead of beef, beans.
00:09Oh, fancy.
00:11Cooking with the Stars, sponsored by M&S British Fillet Steak.
00:27Come on!
00:30No!
00:31Get out of my kitchen!
00:32Jeez!
00:33Ah!
00:34Perfect.
00:35No!
00:36I'm feeling panicked!
00:39Let's go.
00:40Those are good.
00:41My grand final!
00:43Either Kelly Hoppen, Jack Osborne or Natalie Cassidy will be crowned our champion.
00:49This is my kind of cooking.
00:51Wow!
00:52I don't feel sexy at all right now.
00:58This is really important.
00:59This sort of level of cooking is fantastic.
01:03That was close.
01:05It's all about the cooking now.
01:07Come on, Kelly.
01:08Look at that.
01:09Oh, no.
01:10Yes.
01:11I can reveal the winner and 2025 cooking with the stars champion is...
01:25I'm a survivor!
01:26Welcome to cooking with the stars.
01:40It's the grand final!
01:42Oh!
01:43Oh!
01:44Oh!
01:45After weeks of furious competition tonight, either Kelly Hoppen, Jack Osborne or Natalie
01:50Cassidy will be crowned our champion.
01:53Oh, yes.
01:54The ultimate showbiz food fight is ready to boil over after an amazing series.
01:59We have seen it all from prime beef to succulent plums.
02:03Mmm, but that's enough about you, Dennis.
02:06OK, so let's get going with our first challenge of the night.
02:11All three stars will cook.
02:13The winner goes straight through to the final battle at the end of the show where they could
02:18be crowned champion.
02:19The two losers will face a cook-off to stay in the running.
02:22And because it's the final, we are cranking up the pressure as they each attempt their
02:28mentor's signature dish.
02:29This is the recipe their chef is best known for.
02:33Here's how our finalists have been preparing.
02:39Welcome to the house of a finalist.
02:41Come on.
02:42The house of the finalists.
02:43Well done.
02:44Congratulations.
02:46You did it.
02:47I couldn't have done it without you.
02:48It's the finalist.
02:49It's my signature dish.
02:51We're going to be doing roast beef sirloin.
02:53Beautiful green pea puree.
02:55Garlic fried crispy mushrooms.
02:57Potato dauphinoise.
02:58Absolutely amazing.
03:00I have no idea what a potato dauphinoise is, but I'm about to learn.
03:04I'll be cooking Chef Elliot's signature steak dish.
03:07This is tough.
03:09Dauphinoise potatoes.
03:10Three parts cream, one part milk.
03:12Next is slice the potato.
03:14Too thin you lose the texture.
03:15Too thick they'll be hard to cook.
03:17So now we need to layer these up.
03:18Dauphinoise potato is very difficult to make right.
03:21Cream over the top.
03:22You can overcook it or undercook it.
03:24So I'm kind of nervous about that.
03:26He has to get that in the oven for 30 minutes or it will be raw.
03:32Now we're on to the steak.
03:33Steak seasoning.
03:34Is this rub your signature?
03:36All the steaks we cook, we put this special rub.
03:39This will give it an extra level of crust and flavour.
03:42Elliot is the steak man.
03:43So very nervous about getting the steak right.
03:45There's going to be very little room for error.
03:48Look at that.
03:49That is perfect.
03:50Oh, look at them.
03:52Those dauphinoise looking great.
03:54Every element has got to be cooked to perfection.
03:57I absolutely want to do chef proud, but that is delicious.
04:00We can't afford to come this far and walk away empty now.
04:04Is there a silver frying pan if we come second?
04:06We don't do silver.
04:07No.
04:08Yeah.
04:09We don't want that.
04:10I don't know what to say.
04:13I am in the final.
04:15You got through.
04:18Congratulations.
04:19You just need to smash my signature dish.
04:22Yeah, what are we doing?
04:23So it's like a tandoori-style grill.
04:26This grill has multiple elements.
04:28We've got the malai murg tikka, which is chicken breast
04:31and a rich marinade.
04:32Then we have hara halloumi tikka.
04:35We have fresh coriander, mint, lamb varra,
04:38which is spiced lamb patties.
04:40And then to bring everything together,
04:42we've got spicy onions.
04:43And then there's a coriander sauce.
04:45You can have this literally on cardboard
04:48and it'll make it taste great.
04:49Five things.
04:50It turns out I'm making every signature dish Tony loves.
04:55It's going to be a workout.
04:57Workout city.
04:58This cook is all about the prep
05:00because of the biggest challenge here.
05:02Getting the meats marinated so the flavours develop.
05:05I do throw up against the timing this one, Tony,
05:07because there's a lot to do.
05:08There's so much in it.
05:10Flavours, spices,
05:11and if you muck up the balance of them,
05:13it's just not right.
05:15Oh, my.
05:16Nice.
05:17A little genius.
05:18This week is going to be such a challenge.
05:21Get that straight in the oven.
05:22The meat needs to be cooked to perfection.
05:24What you don't want is undercooked chicken.
05:26I want to get in the kitchen, smash it out,
05:29and impress all the judges.
05:30Oh, my God.
05:32That is outstanding.
05:33Because if I can do that with those flavours,
05:35I think I've got a fighting chance.
05:37She's got it.
05:39I've made it to the final of Cooking with the Stars.
05:41I am honestly in shock.
05:43I am nervous again today, but I think it's good nerves.
05:46First dish for the final is my signature dish,
05:49apparent roasted soaked cod with a bouillabaisse sauce,
05:52some boulanger potatoes, and some roasted red peppers.
05:55This recipe is at another level.
05:57It is getting more and more difficult.
05:59For the boulanger potatoes,
06:01I'm going to layer up the potatoes with the onion,
06:03pour stock into the potatoes,
06:05olive oil on the top in the oven.
06:07How long does that stay in?
06:08Boulanger potatoes,
06:10it takes about 20 minutes to cook,
06:12but if you get them in too late,
06:13it's not going to cook in time.
06:14How does it feel?
06:15I think they need a bit longer.
06:17Back in then.
06:18OK, now we've got to get all our vegetables prep,
06:20or the bouillabaisse sauce.
06:22A lovely dice of fennel, pepper, onions.
06:24We've got lots of spices.
06:26Picture chilli flakes.
06:27Silly flakes.
06:28Yeah.
06:29There's lots of ingredients,
06:30so it needs to be precise,
06:32because I want balance throughout this dish.
06:34Stock, 400ml.
06:36I can understand the layering of the textures,
06:38especially when you see it finished,
06:40you realise why it's done the way it is.
06:43Oh, my God, that is so bloody good.
06:45There's a huge amount to coordinate
06:48the timing and the measuring.
06:50That's fine, don't worry.
06:51Yeah, it's fine.
06:52That is the hardest thing for me.
06:53Is this all right?
06:54Yeah, it's fine.
06:55You're just reducing.
06:56You're going to reduce me to tears.
06:58There's no doubt it's a challenging dish,
07:00but it needs to be, because this is final.
07:01Go get your fish.
07:03It's really good.
07:04I just hope that I can make Michael proud
07:07and cook something incredible that everybody will love.
07:11That is so good.
07:12So, fingers crossed.
07:15So Kelly, Jack, Natalie,
07:17you have got one hour to do your mentors proud.
07:21Then your dishes will be judged by the five remaining chefs
07:24that aren't part of this battle.
07:26Right, let's get this grand final going.
07:29If you're ready...
07:30Yes.
07:31Yes.
07:32Stars, get cooking!
07:33Let's go!
07:34CHEERING AND APPLAUSE
07:36Starting the dauphinoise sauce.
07:42Double crew.
07:44The level of cooking,
07:45throughout the competition,
07:46everyone's bought their A game.
07:47Yeah.
07:48And hopefully this final will be a fitting tribute to that.
07:51We're going to be really organised today.
07:53From the first week to now, Kelly's changed so much.
07:57She's so confident, and she's actually enjoying it.
07:59Yeah.
08:00We're going to do chicken,
08:01and it's got clotted cream in it,
08:02Greek yoghurt,
08:03lots and lots of herbs and spices.
08:04Yeah.
08:05Natalie's cooking Tony's signature Saturday night
08:09special tandoor spiced grill.
08:11Mergmalai tikka, a marinated chicken,
08:14halloumi hariali tikka,
08:16and lamb burra patties with spicy onion
08:19and a chutney made from M&S coriander.
08:21The success of the dish relies on perfectly cooked meat,
08:24flavoured with a perfect blend of tandoor spices.
08:27The marinade is mixing as we speak.
08:29It's really important to me to get the herbs and spices.
08:33Right.
08:34Because it's the final.
08:35It's a frenetic charge to get the marinades on,
08:38because we normally do this two days before.
08:40So it's easy to impart all that really elegant floral spices,
08:44and hopefully the judges will taste that.
08:46That is my marinade for the chicken.
08:48And we're going to leave that until we grill it.
08:50The longer it marinades, the better it is.
08:52Now it's time to peel the potatoes from my dauphinoise.
08:56I'm so grateful for Elliot's coaching through this.
08:59He knows it has to be restaurant quality.
09:02To accompany his dauphinoise potatoes,
09:05Jack is cooking Elliot's signature grilled beef sirloin
09:08on an English pea puree with roasted spring onions,
09:11shaved gem lettuce and crispy fried garlic mushrooms.
09:14To impress the judges, Jack must ensure his dauphinoise potatoes
09:18are golden on top and completely cooked through.
09:22The worry with the dauphinoise,
09:24if they don't go into the oven early enough,
09:26they will just be raw.
09:27So we have to get them in very quickly.
09:29We're going to layer them.
09:31We know how difficult it is to have a good potato dauphinoise.
09:35We need the right element of cream.
09:38We want the potatoes cooked perfectly.
09:40Nice slow cook.
09:41Yeah, nice slow cook.
09:42And I told him to put a 30-minute timer on it
09:44just to make sure they're perfect golden brown.
09:47Dauphinoise in.
09:48I'm making a stock with prawns.
09:51This bouillabaisse.
09:52Kelly's got prawns in the pan with the wonderful shellfish stock
09:56and that will go into the bouillabaisse
09:58and that will give a really strong base.
10:00Kelly is cooking pan-roasted salt cod
10:03with bouillabaisse sauce, boulanger potatoes
10:06and roast baby peppers.
10:08To achieve a refined bouillabaisse sauce,
10:10Kelly will have to measure her ingredients precisely
10:12to ensure it is well-balanced.
10:15The bouillabaisse is technically a soup
10:17with the vegetables in.
10:19Not going to do it at all.
10:22Sod it.
10:24I love a bouillabaisse.
10:25It's got a lot of skill, a lot of chopping off flavour.
10:28I'm just going to shove it all in.
10:31I think Kelly's taking a few shortcuts there.
10:33Fed up way.
10:34I don't know what she's done.
10:35In fact, she's gone rogue.
10:41I'm a bit concerned it's going to taste sweet.
10:43Oh, ****.
10:44Come on, Kels.
10:45You do not want to be in that cook-off.
10:48What are you doing after the show's over?
10:53I could go for a drink.
10:54No, I meant next week.
10:55Oh, I can't anywhere.
10:56I've got karate in it.
10:57Cooking with the Stars, brought to you by M&S Wild Norwegian Cod.
11:01What are you doing after the show's over?
11:03I could go for a drink.
11:05No, I meant next week.
11:06Oh, I can't anywhere.
11:07I've got karate in it.
11:08Cooking with the Stars, brought to you by M&S Wild Norwegian Cod.
11:15Welcome back to the Cooking with the Stars Grand Final, where Kelly Hop and Jack Osborne
11:21and Natalie Cassidy are taking on their chef's signature dish as they battle to be Cooking
11:25with the Stars champion.
11:27And currently, Kelly is going off-piste with one of the key elements of her dish, the Booyah
11:33Bay sauce.
11:34I'm sure I'm doing it right, but anyway, I'll have to do it my way.
11:39Kelly's got a bit rogue and she's got to put the whole tomatoes into her sauce.
11:43I'm a bit concerned.
11:44It is a big crab.
11:45Yeah.
11:46It's all right to me.
11:48Three very different approaches.
11:50Kelly seems to be slightly winging it.
11:53Jack, cool as a cucumber, just bliding through it.
11:56Natalie, she's got a really complex dish.
11:59Yes.
12:00And still has so much left to do.
12:03Right, we're on to the next recipe now, which is the hara halloumi tea.
12:06It's one of the best things I've ever tasted.
12:08Stars, 30 minutes left.
12:1030 minutes.
12:11How's Natalie doing?
12:12Five minutes behind.
12:14Oh, wait.
12:16Dauphinoise.
12:17Ooh.
12:18Yeah, that was close.
12:20That was close.
12:21Is this going to cook already?
12:24I trust Jack.
12:25He's going to have to check it.
12:2712 minutes?
12:28That cooked really fast.
12:30If we get raw dauphinoise, it will be game over.
12:36Yeah, I think those are good.
12:37OK, potatoes.
12:39I've just got to layer them on, but my hands are shaking so much.
12:42Jack and Kelly both have tricky potato side dishes to nail.
12:45I wonder how long these potatoes need to cook for Kelly.
12:48It's a 20-minute cook minimum because it's a stock.
12:51That stock will boil through the potatoes and help it cook a little bit easier.
12:55God, how much time have we got?
12:57Kelly, 20 minutes left.
12:59The perfect boulanger potatoes.
13:01What are you looking for?
13:02I want rich, soft potato, and you can taste the stock all the way through.
13:06Yeah.
13:07I'm worried about time.
13:08We really are to the wire to get those potatoes cooked.
13:12200 degrees?
13:13Hot as possible.
13:16Cracking on with the lamb patties.
13:18Chopped coriander, 50 grams for the eyeball.
13:20We haven't got time to measure, yeah?
13:22This should have been done five minutes ago.
13:24Set in there so the flavours could marry well.
13:27Four teaspoons of garam masala, ground cumin.
13:30If you don't get it right, mate, I might as well go home.
13:32The amount of spices she must be using, I'd get lost.
13:36Absolutely.
13:37And it does take a while to cook out spices.
13:39I really want to make sure all the flavours are through.
13:41I don't want someone to get a massive bit of cumin and then it's going to be ruined.
13:45Natalie needs to put a lamb in because she needs to cook the chicken.
13:49We've got to hurry up now.
13:50She's left on that quite late, hasn't she?
13:52And she's still got to cook it.
13:54Now I'm on to cooking the steaks.
13:56This is the nerve-wracking part.
13:57You've got to get this pan nice and hot.
13:59It needs to put the steaks into a really hot pan to get good caramelisation.
14:04Can you hear the sizzle?
14:06That's not sizzling.
14:07That's not sizzling.
14:08No.
14:09Now it needs to be a little hotter.
14:12If he puts it in a cold pan, it will just overcook.
14:15No, I think we're good.
14:17Let's throw this one on.
14:20If that steak is slightly overcooked, it's just not the same.
14:23You need it to be pink, juicy and succulent.
14:26I'd really char it.
14:28Minute and a half each side.
14:31Kelly seems to be cracking on.
14:33Cooking the cod, but it's only for a minute.
14:36You went up with pearlescent.
14:38Lovely.
14:39Exactly.
14:40We need to get them cooked, but they don't take long in a hot pan.
14:42Ten minutes, guys.
14:43Ten minutes left, OK?
14:44Go, Kelly. Well done.
14:46Once I've done this, I get on to my cooking and my mates.
14:51The chicken will be grilled, and then I'm going to fry my lamb patties.
14:55We've got to hurry up now.
14:57I'm very concerned.
14:58Jackie's only just doing her meat now.
15:00She's only got a few minutes.
15:01The biggest concern now is making sure Natalie cooks the meat too,
15:05because obviously nobody wants to eat raw chicken.
15:07Now it's just cooking everything to perfection.
15:10Natalie seems to be still a bit behind.
15:12I know.
15:13The lamb and the chicken only just went in.
15:14Both of those you cannot serve under.
15:16Danger zone, isn't it?
15:17Yeah.
15:21I am looking for perfect kind of medium, medium rare.
15:25Carving the steak now perhaps a little early,
15:27because if you cut a steak that isn't well rested,
15:29all the blood will just come out of it, and it will be great.
15:32And you've got that great edge.
15:33There's nothing worse.
15:34That does it for me.
15:35We can't do it again.
15:36Five minutes left.
15:37This potato timer says seven minutes still.
15:43The potatoes in the oven, it's going to be touch and go.
15:46This is going to be interesting.
15:47Battle of the potatoes.
15:48Hopefully the dauphinoise perfectly cooked.
15:50I'm stressed, man.
15:52Ow!
15:53Natalie's looking really clapped.
15:57I'm just doing the lamb by eye.
15:59I'm not sure.
16:00There's no rest in here.
16:01We want it out hot, tasty.
16:03This bull of base doesn't look anything like the one he cooks.
16:07And I just want to get the potatoes out.
16:0990 seconds.
16:10Come on, guys.
16:12The potatoes are looking slightly under.
16:15So, hey, we'll see.
16:17I've done all I can do, guys.
16:19One minute left.
16:20Come on, guys.
16:21What's beeping?
16:22I did just want to brown these off so they all look uniform.
16:25Natalie has got a lot going on.
16:27It's all coming down to this crunch time.
16:30I just hope the chicken is cooked hot.
16:33To me, I need my chicken darker than that.
16:35Yes, eh.
16:36It's just so hot to plate and I want it to look good.
16:3830 seconds.
16:3930 seconds.
16:40Come on, darling.
16:41Natalie, you've got no point right.
16:42Come on, you can do it.
16:43Is there anything left?
16:45Oh, olive oil.
16:46Olive oil.
16:47Sauce.
16:48Come on, guys.
16:49Get on the pass, Nat.
16:5010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
17:03Well done.
17:04Good job.
17:06Kelly 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.
17:16I've made a bouillabaisse.
17:17Whether it's worthy of going into the final or not, I made it.
17:20I'm just hoping the potatoes continue to cook in the ramekin because I think I needed more time.
17:27Has Jack perfected the cook on Elliot's grilled beef sirloin and pomme dauphinoise, served with English pea puree, roasted spring onions, shaved gem lettuce and crispy fried garlic mushrooms?
17:38The steak, I'm worried, is a little undercooked.
17:41The dauphinoise didn't go as smoothly as I wanted.
17:43I think the oven was just too hot.
17:44I'm just a little nervous.
17:46Natalie has served Tony's steak on a Saturday night special tandoor spiced grill, merg malai tikka, a marinated chicken, halloumi hariali tikka and lamb bura patties with spring onions and coriander chutney.
18:00This is Tony's signature dish.
18:02Hopefully, all the meats are cooked.
18:04If I'm going to make Tony proud, this is the one I want to make him proud of.
18:11Chefs, it's time to taste.
18:13First up, it's Kelly's version of Michael's signature dish, pan-roasted salt cod with bouillabaisse sauce and boulanger potatoes.
18:23Jack, what do you think?
18:25Kelly, it's Mediterranean on a plate, that is, the bouillabaisse is beautiful.
18:30But unfortunately, a pan-boulanger is just a bit of a disaster.
18:34It's undercooked.
18:35Just a shame, because everything else is really lovely.
18:38April.
18:39Kelly, the bouillabaisse is absolutely delicious.
18:42And you have that beautiful sweetness from the tomatoes, and I could literally just drink that by itself.
18:47I didn't think we were going to get this from you ever.
18:49Neither did I.
18:52And it is such a pleasure to eat.
18:55Chefs, next we've got Jack's version of Elliot's signature dish.
18:58It's grilled beef sirloin with pomme dauphinoise and English pea puree.
19:05OK, we've heard a lot about potatoes.
19:07It feels fitting that we should talk, Poppy.
19:10Doing a dauphinoise in the time was always going to be tricky.
19:13There is a slight bit of undercooking, and it needs a lot more seasoning.
19:16But having said that, the caramelisation you've got on the top is delicious, and the steak's cooked perfectly, but it's just the potatoes, which seems to be tricky for everybody.
19:26Mm.
19:27Yeah.
19:28What are your thoughts?
19:29Jack, as we have learnt from you, your technique is spot on.
19:32The cook on that steak is delicious.
19:34Ultimately, you are not a chef, and this plate looks like it came from a chef.
19:38And for that reason, you should be very proud.
19:42Chefs, it's time to try our third dish.
19:45Natalie's take on Tony's Saturday night special tandoor spiced grill.
19:50Let's find out what the chefs think.
19:56Shalino.
19:57Natalie, I know that you're not a professional tandoor chef, but that tastes like a professional tandoor chef has cooked it.
20:05I have never managed to cook chicken breasts like this on a skewer.
20:09It is fantastic.
20:10You smashed it out of the park with flavour.
20:12Well done you.
20:14Rosemary.
20:15Oh, Natalie, it's been so lovely to see you grow every single element on there.
20:19It's an explosion of flavours in my mouth.
20:22It doesn't look great, but it tastes great.
20:25Honestly, well done, Natalie.
20:28High praise indeed, Natalie.
20:29I feel quite emotional, because all I've wanted to do is make Tony proud.
20:33She's done it.
20:34Aww.
20:35She smashed it.
20:36Aww.
20:37Chefs, it's decision time.
20:42You're voting for your favourite dish.
20:44The winner goes straight through to the final battle at the end of the show
20:48and takes a big step closer to our trophy.
20:51The two losing stars will face the cook-off to remain in the competition.
20:55So Poppy, we'll come to you first.
20:59For me, one that's just so elevated is Natalie's.
21:04Rosemary, whose dish wins it for you?
21:06It's incredibly difficult.
21:07But the one I'm taking you through is...
21:12Jack.
21:14April, whose dish was your favourite?
21:16The dish that I cannot stop eating and that my mouth is still tingling was cooked by Natalie.
21:23So Natalie, you need just one more vote to take you through to the final battle.
21:29Shalina.
21:31For me, the person who has my vote...
21:38..is Natalie.
21:39..is Natalie.
21:40Oh, well done.
21:41APPLAUSE
21:42So, with one vote to Jack and three votes to Natalie, Natalie, massive congratulations.
21:55You are going straight through to the final battle!
21:58It's in!
21:59Yes!
22:04Now, Kelly and Jack, permiserations.
22:06This, of course, means that you're going to be in the cook-off together
22:09and one of you will leave the competition.
22:12Kelly, how do you feel about going to a cook-off battle?
22:14Oh, you know, cook-off Kel, you know.
22:16Cook-off Kel, that's what it is.
22:18She's ready for it.
22:19She knows her way around a cook-off, Kelly loves.
22:21And Jack.
22:22I'm actually OK with being in a cook-off because I haven't been in one yet
22:25and so now I'm getting the full cooking...
22:26Oh, yes!
22:27..the full experience.
22:28That's what I'm here for.
22:29360. Yeah.
22:30It's terrifying.
22:31LAUGHTER
22:32After the break, Kelly and Jack cook again to remain in the final.
22:37Someone will find themselves on the chopping block.
22:40We'll be back in a few minutes.
22:42APPLAUSE
22:48My signature dish is beef on crout.
22:50But instead of crout, toast and instead of beef, beans!
22:54Cooking with the Stars, sponsored by M&S British Fillet Steak.
22:58APPLAUSE
22:59Welcome back to the Cooking with the Stars final, where Kelly and Jack are about to face the cook-off to stay in the competition.
23:11The winner goes through to the final battle at the end of the show, where they will face Natalie to be crowned champion.
23:29For the loser, it's the end of the line.
23:30Kelly and Jack, as always in the cook-off, you'll have to make a recipe you've never seen before.
23:39It will then be judged blind by all eight chefs, so your own mentor could end up sending you out of the competition.
23:48And if that wasn't tough enough, you are about to face the hardest cook-off in the history of the show.
23:56What?!
23:57At first glance, it looks like a plate of fried eggs, bacon and soldiers.
24:03But when you look closer...
24:05This is a high-concept illusion dessert, where every element is a sweet trick to the senses.
24:11Start with the yolk made from mango.
24:14Then it's into the hemisphere moulds and straight into the freezer.
24:20Now it's time to make the panna cotta for the egg white.
24:23The gelatin must be dissolved completely into the sweetened coconut milk.
24:27Next, the bacon made from banana skins.
24:30The banana bacon has to crisp up and caramelise without burning.
24:35Now on to the Genoise sponge.
24:38That needs to be light, airy and golden.
24:41Now the sponge is blow-torched into nine perfect soldiers.
24:46This is the final. The illusion has to be flawless.
24:55So, Kelly and Jack, you've got the recipe in front of you,
24:57and you have got 50 minutes on the clock.
25:00Very best of luck.
25:01To save your place in the final, stars...
25:08Get cooking!
25:13I have to make, like, some kind of egg yolk out of mashed up mango.
25:17I am so happy that I am not doing this.
25:20Whoever gets to tonight's final is going to be exhausted.
25:24I'm feeling scared.
25:25There's a lot to do.
25:26For a dish like this to work,
25:28it has to look exactly like eggs, bacon and some soldiers.
25:32Otherwise, it's not an illusion.
25:34That's the egg yolk.
25:36Kelly's more of our egg yolks.
25:38In the fridge instead of the freezer.
25:40All right, we're doing this.
25:42With the mango egg yolks, these need time to set in the freezer.
25:45If they're too soft, they'll be impossible to remove from the moulds.
25:49Egg yolks are in there.
25:52Moving on to the cake.
25:54The cake makes the soldiers for the eggs.
25:57Never baked cake.
25:59Ever.
26:00I don't know how long that goes for.
26:02It's still thick and pale.
26:03It doesn't look that pale.
26:04With the eggs and sugar for the Genoise sponge,
26:06they need to be whipped up to ribbon stage,
26:08so that the eggs keep that lovely, fluffy aeration.
26:11Flour, 75 grams.
26:13Oh, it's 78, but there you go.
26:16Kelly's gone rogue with her measuring again.
26:20Folding the flour and the almonds, okay?
26:22After two heavy-handed folding the almonds and the flour,
26:25it'll be a dense, biscuity sponge.
26:27I'm potentially happy with the consistency.
26:29This is going in the oven for 10 to 12 minutes.
26:32Done.
26:34I think I'm making the base for the egg now.
26:37200 mils of the coconut milk.
26:39I have to bring it to a simmer,
26:41and then I've got to add the gelatin.
26:43I don't really know what gelatin is.
26:45It's crucial to get the egg white panna cotta in the fridge,
26:47otherwise it won't set,
26:48or create that illusion of the perfect egg.
26:51Placing egg whites in the fridge to set.
26:5420 minutes, Stars.
26:56I've got to take my cake out of the oven.
26:59Ow!
27:00Hot.
27:05Whoo!
27:06Jack sponge looks thicker than Kenny sponge.
27:08I'm using a ruler because I have to cut these perfectly.
27:11It looks quite flat, but anyway.
27:13What we're looking for from Regenoise
27:15is a risen, springy sponge, not dense.
27:19Definitely not the normal way to make toast.
27:21Ten minutes for a place in the final cooking batter.
27:25Thank you, guys.
27:26Well done, Kelly.
27:27Okay.
27:28Banana skins with maple syrup.
27:30This is going to turn into bacon, we hope.
27:34Oh, I can smell that.
27:35Mmm.
27:36That actually looks like bacon.
27:37We're looking for the bacon to be nice and crispy.
27:40If the banana bacon isn't caramelised,
27:42the illusion won't work.
27:43Oh.
27:44Bananas.
27:45F*** the brick.
27:46Got to cook bananas.
27:48I don't know how you judge this right,
27:50because I cannot think that a fried banana skin tastes very nice.
27:54Five minutes left, Stars.
27:56Five minutes.
27:57Looks like bacon.
27:58I'm not sure Jack's bacon looks done enough on the other side.
28:01I've got to make three eggs.
28:04I don't know quite how to do this.
28:06Can it be scrambled eggs?
28:07I think a panna cotta might be a little bit too soft.
28:11Oh, look.
28:12If they take that egg white panna cotta a bit too early out of the fridge,
28:15then it might not be set.
28:17Two minutes left, Stars.
28:18Two minutes now.
28:19Come on, guys.
28:20Can we put the eggs on?
28:22I think this is the most stressed I've seen here.
28:24F***.
28:25Same.
28:26This just didn't set.
28:27I don't know.
28:28Too late.
28:29See if I can flatten it out.
28:31One minute left.
28:32One minute.
28:33Come on, Jack.
28:34My method is just get an egg on the plate.
28:35You've got this one.
28:36Oh, my goodness.
28:37That's it.
28:38Perfect.
28:39Well then.
28:40My fried eggs are always a bit like that anyway.
28:43My eggs have let me down.
28:44The illusion of the egg yolk to work,
28:46they have to get that dome out perfectly.
28:48Get that yolk on there.
28:49It just hasn't set.
28:50All these yolks haven't set.
28:52Yeah, but I like a runny egg.
28:54It's a runny egg.
28:55Ten.
28:56Nine.
28:57Just leave it and go.
28:58Eight.
28:59Seven.
29:00Leave it and go, don't even care.
29:01Well done, Jack.
29:02Five.
29:03Four.
29:04Three.
29:05Two.
29:06One.
29:07Two.
29:08One.
29:13I do not feel good after my first co-call.
29:15The reason why I was taking so long to play at the end was I was like,
29:18I just want it to look.
29:19It's so good.
29:20So we should see.
29:23I mean, they said it's an illusion.
29:24So when they tell me my eggs are not round, I'm going to say it's an illusion.
29:28I'm over the moon to have got to this point, but I do want to get through to the final now.
29:36Ooh.
29:37Wow.
29:38That is amazing.
29:39The gold dish belongs to Elliot star, Jack.
29:42The gold dish looks like bacon, eggs and sodas on a plate.
29:46They've really nailed the brief on what the illusion is.
29:49The yolk was completely round.
29:51The general sponge, it looks nice, light and airy.
29:54The white part of the egg panna cotta, just a bit loose.
29:57The bacon, not as crispy, but all in all, a great, great dish.
30:02The green dish belongs to Michael star, Kelly.
30:05I'm really impressed with this green dish.
30:08The banana, bacon is slightly crispier.
30:11The flavour in the panna cotta is great, but you can see the yolk is not quite a dome
30:16and the genoa sponge is a little bit heavy.
30:19OK, I think we've made a decision.
30:21Let's vote for that place in the final battle.
30:32Kelly and Jack have done all they can, but only one of them will remain in the running for the trophy.
30:37Before we reveal which dish received the most votes, we need to find out if your own mentor voted to keep you in the competition or to send you home.
30:50Elliot, you voted for the gold dish.
30:56I can confirm that that dish was made by...
31:01Jack.
31:02APPLAUSE
31:06Man of fine taste.
31:07Michael, you voted for...
31:14Jack's gold dish.
31:16It's all right, it's all right.
31:18As you know, there are six more votes that make up the final result.
31:22And I can reveal that the star with the most votes and going through to the final battle is...
31:32Jack.
31:33Yes!
31:34Come on!
31:35APPLAUSE
31:37Jack, congratulations, you are through to the final cooking battle.
31:39It's great news, but it's not over yet.
31:40No, no, that's a tough fight over there.
31:41Yes.
31:42Kelly, you have just missed out, but you have come such a long way.
31:47I've so enjoyed it, I've enjoyed working with Michael and I'm so happy that you're cooking now.
31:50LAUGHTER
31:51So, it's a Natalie versus Jack final battle of the series.
31:54They'll now face their toughest challenge yet to be crowned cooking with the star's champion.
31:55After the break, they'll put everything in there.
31:56That's a tough fight over there.
31:57That's a tough fight over there.
31:58Yes.
31:59Kelly, you have just missed out, but you have come such a long way.
32:03I've so enjoyed it, I've enjoyed working with Michael and I'm so happy that you're cooking now.
32:09LAUGHTER
32:10So, it's a Natalie versus Jack final battle of the series.
32:16Oh, my God.
32:17They'll now face their toughest challenge yet to be crowned cooking with the star's champion.
32:22After the break, they'll put everything they've learned to the test
32:25as they create their very own signature dish.
32:29Somebody will leave with our trophy.
32:31Don't go away.
32:33APPLAUSE
32:35We're down to the final three.
32:40Who will bite off more than they can chew?
32:42Who will have too much on their plate?
32:43And I cannot think of another one.
32:45Cooking with the stars brought to you by M&S Select Farms Time.
32:49We're down to the final three.
32:50Who will bite off more than they can chew?
32:52Who will have too much on their plate?
32:54And I cannot think of another one.
32:56Cooking with the stars brought to you by M&S Select Farms Time.
32:59Welcome back to the Cooking With The Stars Grand Final.
33:08Just two stars remain, and very soon,
33:10either Natalie or Jack will be crowned champion.
33:13To win that title, they now face one last test
33:17to create a dish of their own design.
33:20So, for the last time this series, please welcome back Natalie and Jack.
33:24CHEERING AND APPLAUSE
33:26Come on, guys.
33:34They have earned their chefs' uniforms. Look at them!
33:37CHEERING AND APPLAUSE
33:39OK, Stars, let's see what you've created
33:42as your very own signature dish.
33:45I'm on the edge, I'm on the edge.
33:49Doing Cooking With The Stars has absolutely changed my life.
33:52CHEERING AND APPLAUSE
33:53I wasn't very confident with herbs, spices, flavours...
33:57I don't know what I'm doing.
33:58..and being a working mum.
33:59I just wanted to go home from here
34:01with a notepad full of exciting new recipes.
34:05Really well-rounded dish.
34:06CHEERING AND APPLAUSE
34:08My final dish is a take on a Sunday roast.
34:13Pork chop with crackling straws, with an apple puree,
34:18roasted new potatoes, Chardonnay carrots.
34:21Just cos there's not enough to do,
34:22I'm chucking in a pork sausage bonbon.
34:25This dish is so special to me
34:27because I'm obsessed with a Sunday roast.
34:29It's really, really the heart of family time.
34:33We'll do the bonbons first.
34:35We're going to put in chilli powder,
34:37cumin powder, tumult gurmah masala.
34:39We've elevated this,
34:40we know the judges will love the flavours,
34:42so the seasoning has to be on point.
34:45You want six nice bonbons.
34:47That size. How's that?
34:49That's perfect. OK.
34:50OK, the pork, a nice bit of colour on each side.
34:53Now we're going to add the aromat and the butter.
34:55The biggest concern is the pork being overdone,
34:58but I know she can do it.
35:00I think the pork is exceptional.
35:02I mean, this is incredible.
35:03Well, let's just hope that I can impress the judges.
35:05You will.
35:06It's really special that I can cook
35:08something so close to my heart
35:10that has a little bit of Tony in it.
35:12Wish me luck, guys. Good luck.
35:14Good luck for me. Thank you, darling.
35:16But if you close your eyes...
35:18When I signed up for this, never in a million years
35:21did I think that I would make it to the finals.
35:23Looks good, I'm happy with that,
35:24but I feel so much more confident in the kitchen.
35:27Final touches. Come on!
35:29Yay!
35:30For me, the one true reason why I did this
35:32is I want to learn how to be a better overall chef
35:35for the kids and my wife.
35:37This is it.
35:38Signature dish.
35:39Signature dish.
35:40And what have we got there?
35:41We're going to do a Sunday roast.
35:42So who used to make the roast?
35:43My mum.
35:44So many memories of her literally right here.
35:47I can remember just running around
35:48and asking her, is it ready yet?
35:50Yeah, I'm sure.
35:51So I'm going to do chicken valentine with stuffing in it.
35:54Beef, fat, Hasselback potatoes.
35:56They come out beautiful like a little hedgehog.
35:58Oh!
35:59Sweet corn puree with fire-roasted corn.
36:01Maduro wine reduction.
36:03The chicken thigh valentine is probably
36:05the hardest thing on the dish.
36:07It's so important.
36:08It's cooked to perfection.
36:10Meat torpedoes.
36:11Elliot is elevating my Sunday roast
36:13kind of in every way.
36:14How long does the chicken need a roast for?
36:16Well, we need to gently simmer it in some water
36:18and then we'll just finish it off in the oven
36:19for around 12 minutes.
36:20Okay.
36:21My mum inspired this.
36:23If done right, this dish could be a thing of legend.
36:26I've really pushed you here to the limit.
36:27Could not have asked for a better mentor.
36:29And now that I see the golden frying pan
36:32just inches away from my hand,
36:35I very much want to win.
36:40Natalie and Jack, you have one hour
36:41to create your signature dish.
36:43One of you will be crowned
36:45Cooking with the Stars champion.
36:47So, for the last time this series,
36:50stars, get cooking!
36:58Good luck, darling.
37:00We have an incredible final.
37:02We've got a battle of the roasts
37:04and this is all about a celebration of their families.
37:07Two roasts enter the arena.
37:09Only one.
37:10Come in!
37:11We're making a roast dinner in an hour.
37:14I can't even make cheese and toast in an hour.
37:16Cutting the Hasselback potatoes.
37:20Oh, that one.
37:22Doing the Hasselback straight up.
37:24And he's going to get them in the oven quickly
37:25because we don't want what happened with those dauphinois.
37:28It was a nightmare.
37:29This entire process lives and dies on my potatoes right now.
37:32There's no...
37:33I keep screwing up.
37:35If I ever do pork at home,
37:37my crackling is never, ever crispy.
37:39Natalie's crackling.
37:40We want something that is perfectly crunchy
37:42and that might be the deal breaker.
37:45Let's get this bad boy in.
37:49All right, now I'm moving on to Valentin.
37:52This is really difficult and, I mean,
37:54he needs to get it done in the next sort of four minutes.
37:57I think this dish will stretch it.
37:59He's going to lay it out,
38:00then he's going to put a lovely little cylinder
38:01of sage and onion stuffing.
38:03Great.
38:04And roll it in clean film,
38:05and then gently simmer it in some water
38:07for around 15 minutes.
38:08I've never seen chicken cook this way.
38:10No.
38:11That looks well posh.
38:13This has to be very sealed, like sushi.
38:15I hope it's rolled tight enough.
38:17If it's not, it can split and all the stuffing will come out.
38:19That's got to go in now.
38:21Can't risk that skin splitting.
38:25Moving on to the crackling very, very quickly
38:27because I've got a hell of a lot to do.
38:28She's going to press it between two sheets
38:31with a bit of rosemary in a time.
38:32Do you want to keep it flat?
38:34And we're going to put it in the oven.
38:36I've got to leave the crackling into the end.
38:38Right, let's get on with the sausage bonbons.
38:40We've got chilli powder, ground cumin,
38:43a little bit of turmeric, roasted garam masala,
38:45ground coriander.
38:47And I want it to be even
38:48because they loved my minced lamb earlier.
38:5030 minutes left, Stars.
38:5230 minutes.
38:53We're looking at him doing two or three bonbons,
38:55but Natalie wants height to the dish
38:57so she's going for one nice large bonbon niche.
38:59What a lovely pair of balls.
39:01I think they're bigger than Tony had suggested.
39:04Natalie's sausage bonbons are quite big.
39:07So she needs to make sure she watches it like a hawk
39:09for the cooking through.
39:10How are you doing over there?
39:12I'm all right, Shaunie.
39:13I'm all right.
39:15Let's get this valentine out.
39:17Jack has always shone on technique
39:19but just lacked a little bit on flavour.
39:22And Natalie needs to show us some more technique,
39:25but we know she can cook.
39:26Come on!
39:27Who wants the frying pan?
39:29What are we going for?
39:30We're going for the big ones, yeah?
39:31Have you seen the size of Natalie's pork chops?
39:33Oh, mate, they are massive.
39:36Just two minutes each side, please.
39:38Natalie's colour the pork.
39:41The problem is if there's too much heat in that pan,
39:43it'll overcook and be dry.
39:45Ten minutes, Stars!
39:47Ten minutes!
39:48Come on, Natalie!
39:49Come on, Jack!
39:50Wow, ten minutes.
39:52OK.
39:53We can do this, Cassidy.
39:54It's the moment of truth for the valentine.
39:57How do you think that chicken's cooked?
40:00I'm not happy.
40:01It's a little pink.
40:02Jack's chicken wasn't cooked.
40:03We definitely can't serve raw chicken.
40:05I want to put it back in the oven.
40:07This multiple cooking of the chicken is making me very nervous.
40:11This is crunch time now.
40:13I'm just taking out my pork sausage bonbons to drain.
40:16Hopefully they're cooked.
40:18Ooh!
40:20The moment of truth, huh?
40:22I want the crackling to be crispy.
40:24Two minutes, Stars!
40:25Two minutes!
40:30Oh, my crackling's not worked!
40:32I'm chucking it in the deep fat fryer.
40:35This is too stressful now.
40:36Too stressful.
40:37Come on, guys!
40:38You got this!
40:39This is going to be literally down to the last second.
40:41Woo!
40:42Oh, my God.
40:43I've never seen it so tense.
40:45He has got a lot going on now.
40:47I think I just need to close my eyes and let him get on with it.
40:49And hopefully the chicken's all cooked.
40:52Come on, crackling cook.
40:5420 seconds!
40:55Oh, no, no, no!
40:57Don't panic, Nat.
40:58Just get it on the plate.
40:59Come on, Nat.
41:00Come on, guys!
41:01This is awful.
41:02Don't drop it.
41:03The more silly thing you've seen is somebody.
41:05Ten!
41:06Nine!
41:07Eight!
41:08Come on, Natalie!
41:09Seven!
41:10Six!
41:11Five!
41:12Four!
41:13Three!
41:14Two!
41:15One!
41:19Amazing!
41:22Oh!
41:23Oh!
41:24Has Natalie served up the winning plate with her elevated family roast dinner?
41:28Pan-roasted pork chop with brandy and mushroom sauce, caramelised M&S Braeburn apples,
41:34roasted new potatoes, glazed Chantenay carrots, and spicy sausage bonbon with crispy crackling straws.
41:41My sausage bonbon with all the spices in there.
41:44That'll be a little surprise, I hope.
41:46For me, it's the heart of the family, roast dinner.
41:48So to be able to do it tonight, in the final, has been really amazing.
41:53Jack has cooked the Osborne ultimate roast.
41:56Balletine of chicken thigh with sage and onion stuffing, pan-roasted chicken breast, beef
42:01fat Hasselback potatoes, sweet corn puree, charred corn, and Madeira sauce.
42:06But which elevated roast will come out on top?
42:09I screwed up so many things, undercooked the chicken, but my mum would be really, really
42:15proud.
42:16It just comes down to the judge's opinion now.
42:18Chefs, it is time to taste.
42:23First up, we've got Natalie's pan-roasted pork chop with spicy sausage bonbons and a brandy
42:29and mushroom sauce.
42:31That's not good.
42:33Right, chefs, we want to hear your thoughts.
42:35April, you're up first.
42:36Natalie, having a bonbon that is that big is going to be very hard for you to make
42:42feel elevated.
42:43However, the spices are subtle and it's lovely to see you spice the Natalie way and not just
42:50the Tony way.
42:51Thank you very much.
42:52Thank you, April.
42:53Shalina.
42:54Natalie, it is beautiful.
42:55I can feel family in this dish.
42:58I think this is brilliant cookery and a great display of all your skills that you've learnt
43:02in the competition.
43:03So well done, you.
43:05Rosemary.
43:06Natalie.
43:07That pork chop could not be any better.
43:10No Michelin-starred chef could make that better than that.
43:14The only thing that's let you down is the crackling, but what a plate of food.
43:19That is so special.
43:21OK, chefs.
43:22Next up, we're going round to Jack's for the Osbournes Ultimate Sunday Roast.
43:29First up, Michael.
43:30Jack, well done.
43:31I saw the valentine being slightly under.
43:32It was a good rescue.
43:33So well done.
43:34Good flavours throughout.
43:35The sauce, sweet, just lacked a little bit of viscosity, but it's a great plate of food.
43:49At last, we seem to have pushed Jack to the edge.
43:52Oh, you broke me.
43:53Jack.
43:54Chicken valentine, even the word to most chefs, that strikes fear into our hearts.
44:05It was cooked to perfection.
44:06I would eat that all day long.
44:09Thank you, Jack.
44:10Poppy.
44:11Hasselbacks were phenomenal.
44:14Super crispy outside and lovely and cooked in the middle.
44:18This is restaurant-quality, delicious food.
44:22It's just phenomenal.
44:24I think it's very close to you, Emma.
44:26I'm glad I don't have to decide.
44:27So, chefs, for the last time in this series, it's now time for you to vote for your winner.
44:33While our chefs make their final decision, let's find out what becoming Cooking with the Stars champion would mean to Natalie and Jack.
44:42I absolutely love this experience.
44:44It's really pushed me.
44:46I've learnt things I never thought in a million years I would ever be taught.
44:49I think I may have made it too thick.
44:51And I have a newfound love for cooking.
44:55Right.
44:56It's amazing what I've been through here.
44:58It really has been a rollercoaster.
45:00It's just been every emotion possible.
45:03But I think my daughters are going to be very proud of Mummy.
45:07CHEERING AND APPLAUSE
45:10Come on!
45:11Ah!
45:12Stars!
45:13It is time for the final judgement.
45:16I can reveal the winner and 2025 Cooking with the Stars champion is...
45:28Natalie.
45:29CHEERING AND APPLAUSE
45:30CHEERING AND APPLAUSE
45:32Natalie.
45:33CHEERING AND APPLAUSE
45:34How does it feel to be cooking with the Stars champion?
45:35It is the best thing that's ever happened.
45:39LAUGHTER
45:40I've loved it so much.
45:41Honestly, the whole competition.
45:42Everyone here.
45:43Natalie.
45:44I know you are a winning star, but don't you?
45:45I've loved it so much.
45:46I've loved it so much.
45:47Honestly, the whole competition.
45:48Everyone here.
45:49Natalie.
45:50I know you are a winning star, but don't you?
45:51You are a winning star, but Tony, you are a winning chef!
45:52CHEERING AND APPLAUSE
45:54Where are you?
45:55Wicked charm?
45:56i mean how does it feel to be cooking with the stars champion it is the best thing that's ever
46:01happened i've loved it so much honestly the whole competition everyone here natalie i know
46:10you are a winning star but tony you're a winning chef for you lucky charm lucky charm
46:21now jack yes we're super proud of you you are all right how do you feel at the moment you know what
46:28honestly i'm so happy that natalie won i'm so privileged to have been a part of this and this
46:34was an absolute amazing experience elliot have you loved it because obviously it's your first
46:39time with us yeah i mean i've absolutely loved every single minute of it i've loved working with
46:44jack and it's just been an amazing experience for sure good massive congratulations to both of you
46:50let's hear it for our cooking with the stars champion natalie cassidy
47:05and that's it for this series a huge thanks to all our stars and their mentors
47:10and a massive well done to natalie cassidy and thank you as always for watching we will see you very soon bye
47:23so
47:35so
47:41they should make doing dishes with the stars mns food sponsors cooking with the stars
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