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00:00Welcome back you fantastic four. This is the biggest day of the competition so far.
00:20You have to deliver something truly fantastic. A mistake could cost you a
00:27place in the final three. Your brief today is to cook as a dish dedicated to someone
00:35special. This is someone who has inspired you, loved you, cherished you, maybe turned
00:42your life in a different direction. This is a chance to cook from the heart.
00:49At the end of this three of you will be going through to the final. Sadly one of
00:55you will be going home. One hour 45 minutes. Make it fantastic. Fill it full of emotion.
01:05Let's cook. Yeah a big round today. I'm actually really excited to cook today.
01:13It's an important round to get down to the last three. Everything's at stake really.
01:19Dawn's food style is big, kind of eccentric, whimsical, full of imagination.
01:29There's always a story. There's always inspiration. That's why this round could be Dawn's.
01:35I'm fighting for a place in the final three and I'm making a kebab. When I say it out loud,
01:45it doesn't sound like enough. But I've elevated it, it's going to look spectacular and I'm dedicating
01:51it to a really special night in my life so I think I'm fitting the brief.
01:58You're doing a kebab for the final three. I am. Look, I think delicious food is delicious food and kebabs are delicious.
02:04It's a design classic. I don't think I've ever eaten one sober though, that's the thing.
02:08Right. I'm dedicating it to my husband Chris, who first told me he loved me and asked me to be his girlfriend in a kebab shop.
02:14And we sat in there and ate this kebab and drank champagne out of a blue plastic bag and it obviously changed my life.
02:21So it's quite a significant kebab. This is full of emotion for you. This is really special.
02:25For Chris's wedding present, I got a tattoo of the word munchies on my bottom because that was the name of the kebab shop.
02:31That's so beautiful. So I got it done a week before the wedding and I had to hide it from him for the whole week.
02:40Dawn's kebab is made up of layers of chicken and lamb, which have been marinated with garlic and rosemary and thyme.
02:48Look at that. Ta-da!
02:52I know.
02:53Dawn's biggest issue here is she's using different types of meat and they all need to be cooked perfectly.
03:01This can't be shoe leather and none of it can be raw.
03:04It's kind of like a chew de feast.
03:07Well, you are our queen.
03:12We have got a chilli sauce, which has got pineapple going through it, which is sweet but sharp and sour.
03:18Loads and loads of chilli powder, hopefully quite hot.
03:22To give us a little bit of a sour note, we're also getting pickled cabbage.
03:26I want to taste the pickle. We need the sharpness.
03:30Great bread should be nice and soft, but at the same time, we should be able to wrap the filling inside that bread.
03:36This is a very happy dish to cook and it's full of great memories, so I'm just going to put my heart into it.
03:45Celebrities, 30 minutes gone, one hour on the plot.
03:49Alfie Bogue, classical singer, his style of cooking usually packs a punch.
03:58He's given us great showstoppers and he's always been inspired by the food of Italy.
04:03When he puts on a show, he puts on a proper show.
04:05Alfie Bogue, classical singer, his style of cooking.
04:12Oh my God.
04:14Today I'm baking a cake that consists of two cakes.
04:20One is Parkin', which was my father's favourite cake growing up in Lancashire.
04:25And the second is a Jaconde cake, which is actually also called Les Miserables.
04:31And my dad used to encourage me a lot to fulfil my dreams.
04:34And one of my dreams was to be a singer.
04:37And I took part in Les Miserables, so I thought the two go hand in hand.
04:43I'm so proud of Alfie Bogue today because in another round, Alfie didn't manage to serve his cake properly.
04:49Oh, it's leaking. Sorry.
04:52And he was crestfallen.
04:55But here we are at one of the most tense parts of the competition and he's cooking a two-layered cake.
05:03I've dedicated this dish to my father.
05:05I lost him 28 years ago.
05:07He was somebody that inspired me and told me that it'll always be all right.
05:11So I'm making this cake for him in his memory and I'm filling up. Sorry.
05:16No, it's a big deal.
05:19Yeah.
05:19Just before I walk on stage, I say a little thing in my head to my dad.
05:23Give us a hand, Dad.
05:24Today I asked him as well.
05:29We will have layers of Parkin.
05:31Think of Christmas pudding without any fruit in it.
05:33Flavoured with lots of ginger and spices, quite dense.
05:38Then a layer of coffee buttercream.
05:41Then a layer of Chacon La Miserable cake.
05:44It's very, very light with a light flavour of almonds to it.
05:47Can I get some more eggs, please?
05:52I mixed my sugar in with my eggs.
05:54I should have put the sugar in with the water.
05:56So I'm going to have to start this mix again now.
06:01He's got to be really careful here.
06:02We get a lovely construction of cake.
06:05If they're not even, the whole thing will topple like the Leaning Tower of Pisa.
06:09I love to eat this thing that I'm making today, and my special person is very special to me,
06:17and I know that they would love to eat this as well.
06:19We can't help but be in love with drag artist Ginger Johnson.
06:23Her food is full of ingenuity and twists and excitement.
06:30She takes the ordinary, and she makes it extraordinary.
06:34I'm making Christmas dinner.
06:35So I'm doing a festive baked salmon with roast potatoes,
06:39Yorkshire puddings, and a shaved sprout salad.
06:42Hang on, no turkey?
06:43No, no turkey. Salmon is the classy way to go for Christmas for me.
06:46I like to spend the second half of Christmas Day dancing around the living room to lovely records,
06:50and you can't do that when you're full of turkey, can you?
06:52Who are you cooking this for? It's for someone special.
06:55This is for my dad.
06:56My dad is the one that really inspired my love of food and eating.
07:00He used to cook the most amazing things when I was growing up,
07:03and also Christmas dinner was normally his job.
07:05So this time he's putting his feet up.
07:07I'm going to make us a delicious spread.
07:12My dad has always made me feel safe and loved.
07:17He's also been really supportive through my journey in drag and performance and all of
07:22the things that I've done.
07:23I know that there are a lot of queer people that are not as lucky as me to have such a supportive
07:30family, and I count myself incredibly lucky for that.
07:35We are getting a baked salmon, which is going to be covered with a sour cream and dill mixture,
07:41cranberries soaked in orange juice, alongside pomegranate and almonds.
07:46This is an unusual Christmas dinner by anybody's means.
07:51We've also got roast potatoes, hopefully really well seasoned and nice and crispy.
07:57Yorkshire puddings, which need to be light and fluffy and crispy on the outside.
08:04And with that, we've got a posh Christmas coleslaw.
08:07Brussels sprouts, shaved very, very thinly with a walnut dressing on the outside of it.
08:12Ginger's going to give us surprises, twists, turns and a playful look at some of these things
08:19that we know really well.
08:21It's never loads of time. It's only loads of time if you don't give yourself enough to do.
08:24Alan Wynne-Jones' journey during this competition has been remarkable.
08:34We've seen him go from quite a timid, subdued person, and now he's grown into someone who strides in,
08:41in a cape with a sword, and throws down the most intricate dessert, which really wowed us.
08:47He's focused, he's precise, and his food's becoming more and more delicious.
08:51Are we going to Wales today? We are. This is a Welsh surf and turf, really.
08:58We've got lamb, we've got cockles, we've got lava bread, leek, so a bit of everything in a few different ways.
09:03Who's inspiring the dish? Probably about three million people that supported me
09:07in the first 20 years of my former career, but specifically my father for the lava bread.
09:12It was a staple for my dad on his Welsh breakfasts, and my wife for the lamb,
09:18because a bit of a rack of lamb on the wedding day.
09:21The three million people who supported you through the early part of your career,
09:24how challenging was that?
09:25Oh, I think Wales is a small place, but the sport means a lot to people.
09:30Um...
09:35I have been chopping onions as well.
09:36I'm fiercely proud of where I come from, and I was supported by a nation,
09:43so probably feeling the pressure more because of what those people mean to me,
09:47and, you know, the fact that I wouldn't be here without them.
09:52The road to ruin in the MasterChef kitchen is littered with racks of lamb.
09:57It feels like an easy thing to do, but you can end up with pink on rendered fat and slightly tough meat.
10:05Dolphin Noir potatoes with layers of lava bread, that lovely, salty seaweed.
10:12There needs to be lots of creaminess and decadence.
10:14There is nothing worse than half-cooked Dolphin Noir potato.
10:20It's going to be served with carrots, which have been cooked in carrot juice,
10:23so they're intensely flavoured.
10:25We've also got cockles, deep-fried so they go really, really crispy.
10:30Those leeks need to be buttery and soft.
10:32That sauce needs to be lovely and shiny, rich flavours of lamb.
10:37He's got nowhere to hide here, although it sounds understated.
10:40This is one of those dishes where anything can go wrong.
10:46There's 13 minutes left, everybody.
10:48Detail, detail, detail.
10:51It's Christmas. It's got to be gorgeous, and beauty takes time.
10:58Butter everywhere.
11:02It's all going really well.
11:03The meat is looking epic. I'm so happy with it.
11:06Look at that.
11:12Celebrities, you've got just five minutes left. Five minutes left.
11:17Oh, Alfie.
11:20Go on, you can do this.
11:21Yeah.
11:21Do you want to flash it in a pan, or what do you want to do?
11:29Yeah.
11:30What are we going to do? You're going to get along really fast, OK?
11:35Hello. Kebab of my dreams.
11:38Blue plastic bags with bottles of fizz.
11:42You're absolutely fascinating.
11:44That's what I'm here for.
11:4960 seconds, everybody. Just 60 seconds.
11:59That's it, guys. Time's up. All done.
12:01Step away from your benches, please. Ginger, you done?
12:04Yeah, just got nine Yorkshire puddings to eat now.
12:10Ginger.
12:15Hello.
12:16Inspired by Christmas with her dad, drag artist Ginger has served
12:21festive baked salmon with a sour cream and dill sauce,
12:26topped with cranberries, pomegranate and toasted almonds.
12:29Served with chilli, garlic and basil roast potatoes,
12:35a sprout coleslaw with a mustard and walnut dressing,
12:39and a Yorkshire pudding.
12:41I think your fish is absolutely bang on. Seasoned, soft.
12:53They are some good roast potatoes. They're all beautifully burnished and crisp in this concoction
12:59of chilli and garlic. They're so delicious.
13:03It's a tiny little delicate Yorkshire pudding. I like its kind of fluffy, plump, lusciousness.
13:10I really get this feeling that I'm at yours, it's Christmas Day,
13:13and it's the one day that we're allowed to just take our eyelashes off.
13:16The sprouts, I think they're ace. It's a fiery coleslaw mixture with walnuts.
13:25You've taken that piece of salmon and dressed it with this real surprising mixture of sour cream,
13:31which is sharp, and then sweetness coming from cranberries and pomegranate seeds.
13:36It's fun, it's exciting, and it's definitely Christmas.
13:39Thank you. My dad is going to be really proud of that food.
13:46I do have that post-Christmas lunch feeling.
13:48Well done.
13:50I feel full, weirdly, even though I didn't eat anything.
13:55Rugby legend Alan Wynne's dish, dedicated to his late father, his wife and his Welsh fans,
14:02is lamb cutlets on buttered leeks, with carrots cooked in carrot juice, deep-fried cockles,
14:13served with dauphinoise potatoes layered with lava bread and a lamb sauce.
14:23I know and you know that you had problems with the lamb.
14:26The fat needs to be rendered down. It's maybe not as delicious as it could be.
14:30However, this dauphinoise is just happiness. It's soft and it's creamy with lava bread.
14:40I think it's a fantastic addition. Your sauce has got a lot of depth.
14:45You cook this for your wife, you cook this for your father, but you cook this for Wales,
14:50and this is Wales. Thank you.
14:52Listen, I've seen chefs cook lamb a lot less than that, but I would have liked that fact
14:56to be rendered just a little bit more. However, those cockles, they've gone really crispy on the
15:02outside, still salty from the sea. Your leeks are really well buttered. The carrots, taste of a carrot.
15:10I think you've done a pretty good job, Alan. Thank you.
15:13Oh, it's obviously a mixed bag, but I'm still pleased. I'm still proud of it.
15:18I'd like to think Dad and my wife are proud because, you know, ultimately I'm representing them.
15:26Broadcaster and author Dawn's Dish is inspired by a date night memory with her husband Chris.
15:32A lamb and chicken kebab marinated in garlic, rosemary and thyme, with roast potatoes,
15:40garlic sauce, pineapple hot sauce, pickled cabbage slaw, a cucumber and herb salad,
15:48and caraway and mace spiced flatbreads, served with champagne concealed in a plastic bag.
15:55That was quite a sight. I was literally like watching a boa constrictor swallow a goat.
16:12The meat is fantastic. It's cooked all the way through, crispy on the outside,
16:17still really lovely and moist, and all the juices have gone down those potatoes.
16:22Good, hot, ferocious chilli sauce and the garlic sauce being rich and creamy.
16:26Breads are lovely and fluffy, which is great. I'm really, really happy indeed.
16:30Thank you. I really like your slaw because it's got this whack of vinegar that cuts through
16:37everything else. I feel like it's 1998 and I'm on the 73 bus coming down Oxford Street
16:45at two o'clock in the morning and I've lost a shoe in a nightclub.
16:50This is fabulous. Thank you, Grace. Love, love, love, love. Thank you.
16:56Oh, I'm so happy. I'm so happy. I'm so happy. It was very bold, I think, to cook them a kebab at
17:02this stage in the competition and they loved it. Cheers.
17:06I think Chris will have loved all of that. I think he'll feel really well represented
17:12and really loved. Hello. Hello.
17:16Finally, it's classical singer Alfie with a dessert dedicated to the memory of his dad.
17:24Layers of Yorkshire ginger parking, coffee buttercream and Les Miserables cake,
17:30an almond jacquant sponge topped with ginger and cinnamon poached apricots.
17:41The Les Mis part of it is undercooked. Yeah.
17:45And because of that, it tastes a bit of eggs.
17:49But the parking is just incredible. Yeah.
17:54And it's gingery and it's satisfying. And I love your coffee buttercream.
17:58Thank you. Love it.
18:00The apricot works beautifully with that syrup going through the whole thing.
18:04But we have an issue with the amount of buttercream that's in there.
18:07There's just not enough of it. And it means it's quite dry.
18:12You know what? I'm feeling all right. I'm accepting my mistakes.
18:19I know my dad would have been proud. I know he would have had a laugh about it,
18:22which would have been good. Four extraordinary celebrity cooks. There was great intention.
18:30There was lots of invention. They are cooking from the heart. They are flooded with emotion.
18:36I hate this bit, because we all feel really morose. But we have to remember that we are the last
18:40four. And that's amazing. We've got a decision to make. We only have three places to give.
18:46This round showed Dawn O'Porter at her very best. Lovely big stand of meat,
18:54perfectly cooked bits of chicken and lamb. We asked people to wear their hearts on their sleeves.
18:59And wow, did she. Ginger and her celebration of Christmas, perfectly cooked salmon with cranberries,
19:06pomegranates and almonds. And it was delightful. Ginger cooked one of the greatest roast potatoes
19:12I've ever eaten in my life. Dawn and Ginger have got themselves a place in the final three.
19:19That means we've got a conversation about Alfie and Alan Wynne. Alfie Bo certainly faced his fears
19:27today. I loved his parking, full of ginger and nutmeg. And his coffee cream was sweet and creamy.
19:34His other cake, his La Mis cake, wasn't quite cooked enough. We didn't have the right amount of buttercream
19:40to keep it lovely and moist. It was just a bit dry. Alan Wynne cooked for us a classic dish,
19:48and he had nowhere to hide. Those dauphin raw potatoes were heavenly. He judged perfectly the
19:54level of love of bread there. But he had a hiccup. The lamb was cooked. It just didn't have that lovely
20:00flavour of the rendered fat that great roast lamb should have. Letting someone go at this stage just
20:09feels heartbreaking. If I got a place in the final three, I would have to ask John and Grace why,
20:17first of all. I wanted to push myself. That was something my dad always used to say,
20:22face your fears and go for it. And I did and made a really nice parking.
20:30I don't know whether that's good enough to take a final three. I think it's a bit of a schoolboy with
20:34the meat. I still love to get through and have a chance to win. I got a plate out and
20:38everything was there and it's not up to me now.
20:56Celebrities, sincerely thank you. We asked you to cook with your heart on your sleeve
21:03and you did just that. There are only three final places to give. That does mean one of you is
21:13leaving the competition. The celebrity leaving us is Alfie. Yeah. That's good.
21:24I love you. I love you. Thank you so much. Alfie, you've been a joy. Thank you. God bless.
21:37This has been quite precious. These moments in life that come about are very special. I'm super
21:43proud and happy to be going home as a Celebrity MasterChef finalist.
21:48Congratulations. You're the final three. That was so emotional. I know. I know. I know. I did not see
21:57this coming but come it has and here I am. Wow. This competition, I never thought I would have been
22:05in so deep. What do I need to do to win? Well, beat Dawn and Ginge. I can't believe it. I just feel so
22:14proud of myself. I'm going to drink some champagne out of a blue plastic bag with my husband tonight
22:20and order a kebab. You have now earned the right to cook at chef's table. Hold on tight,
22:30ladies and gentlemen. You're in for a ride.
22:37Nestled in the heart of rural Staffordshire lies an exquisite culinary destination.
22:44The boat, led by one of the UK's most exciting and innovative chefs, Liam Dillon.
22:53This is where it really counts. Now they are cooking with a chef, four chefs.
22:59Our celebrities will be encountering ingredients they've never even worked with before.
23:04These are specialty ingredients with techniques which are usually reserved for the most professional
23:10shifts. And they've got to master it in three hours. Growing up in the Midlands, Liam's journey
23:16into the culinary arts began age 16. I didn't know what to do at school. I was lacking that
23:22team spirit. I was craving a kind of unity, teamwork, I think. I was looking at the RAF and the Marines and
23:28things like this. So it was very different to cookery. And I went to an open day at the College of
23:32Foods in Birmingham. And I just felt right. It clicked. It worked. And I really enjoyed it.
23:38After graduating, Liam's career took off when he went to work for culinary legend Marcus Waring.
23:47Bit of a baptism of fire, shall I say. Coming straight from college into his kitchen. But I
23:52wouldn't be where I am now if I hadn't done that. The way you work, the way you conduct yourself,
23:57you pick up on these things as you go through your career. He went on to refine his craft at some of
24:02the world's most celebrated three Michelin-starred kitchens. New York's 11 Madison Park and the world
24:11renowned Noma. My time at Noma in Copenhagen, another eye-opening restaurant and the way they
24:16worked and how they treated ingredients. With all these things, it was kind of building how I wanted to
24:21eventually cook and have my own restaurant. Teleport, thank you.
24:30In 2017, Liam returned to his hometown of Litchfield and transformed a humble roadside eatery
24:37into a gastronomic sensation with sustainability at the heart of every dish.
24:45I always wanted to have produce on site because we have the space.
24:48Now we have our own little micro-farm. We have chickens, two fish tanks, our own bees,
24:56my own apiary. We have our own pigs, Betty and Peggy. Each year we're improving it, expanding it,
25:04to hopefully one day be self-sufficient with as much produce as we can.
25:08Within just three weeks of opening, his restaurant was featured in the Michelin Guide
25:13and has since earned three rosettes. My style and the style of the boat is modern British,
25:20celebrating what Nuga has to offer.
25:26When the celebs come in, I think they'll have a bit of a shock. That's my reputation. We do have
25:30high standards. This is a whole new level of stress for the celebrities. This is fine dining. This is like
25:37nothing they've done before. Liam's a proud chef and if he is not going to let anything out of that
25:42kitchen and this is absolutely perfect.
25:49Good morning. Morning. Welcome to the boat. Welcome to my kitchen. Today you're going to be cooking a dish
25:54each for my current menu for six amazing chefs. Lisa Gubin-Allen, Sat Baines, Paul Ainsworth,
26:02Dave Taylor, Chet Charmer and Chantelle Nicholson. Between these guests, there's five Michelin stars.
26:08So the pressure's really on. Ready? Yeah. Let's do it. Let's do it. Lots to do. So let's get cracking.
26:17The celebrities will have three hours to prepare and cook their dishes. Dawn will be kicking off today's
26:24event with an intricate starter. Have you cooked well before? I haven't cooked it myself, but my auntie used to
26:31roast us a whole quail each. Amazing. Yeah, I love it. Her dish is a roast quail breast
26:37with a quail-legged terrine topped with toasted seeds. In a lot of my cookery, I try not to waste,
26:44but what I like is to use every part of the ingredient, whatever it may be. First of all,
26:50the quail has been poached and then we're going to start to roast it.
26:54And get a lovely colour on the side of the quail. Get nice and golden all the way around.
26:59With the quail, we want a nice pink look to the flesh. It's undercooked. It's not nice at all.
27:04So we're going to rest the quail while we bring the rest of the dish together.
27:07Smells amazing already. As well as cooking the quail on the crown perfectly,
27:15her second key component uses another part of the bird.
27:19When we take all the leg meat, we make a little serene with it.
27:23They're also going to take their bones and they're going to make a little pan sauce.
27:26Just make sure it's nice and light. If it's overdue, it'll be too strong.
27:30It'll just ruin the dish. The critical moment for Dawn will be to precisely carve the quail breast
27:36from the crown just before service. Just come down this way here. It's like a little chicken.
27:44Quails are very delicate meat. It's fiddly, it's small. They've got to be quite precise with their knife
27:49skills. The dish is finished with pickled carrots, a smooth carrot puree and the quail sauce.
28:01It looks so pretty. Happy? Yeah, obviously now I've got to learn how to make the sauces and things,
28:06which is where I'll have a breakdown. You'll be great. You'll be great.
28:08Just got to have a delicate hand and not burn the quail. What could possibly get wrong?
28:16So step one of this dish is to butcher six little quails, which is a dirty business.
28:26Oh my God, what is that? Nubbin in there.
28:28It looks like Alan Wynn's doing some sort of DIY project over there. Is he making dinner or building
28:35the table we're going to eat off? Who knows? Alan Wynn's dish also requires butchery,
28:41as he's taking on a whole lamb saddle for today's main course. Lamb loin with crispy sweetbreads
28:49and barbecued asparagus. This dish, again, it follows the using everything of the animal.
28:56The lamb they'll be using is the lamb that was grown on this land here, so they need to be careful.
29:01My pride enjoyed my girls. I was feeding them every day, so they need to make sure they give them
29:06a good send-off. Lovely passes of lamb loin with a mousse around the outside,
29:10flavoured with lots and lots of herbs. Firm to the touch, but not hard in any way.
29:18So we're just going to gently seal it here. I think a classic error is it's not roasted well enough
29:23in the pan before it goes into the oven. It's a nice golden colour on the base,
29:28and it's very difficult because you can't see how well it's cooked until you cut through that lamb.
29:33Alan Wynn is a perfectionist and has rarely put a foot very wrong until the last round when he
29:40messed up his lamb. This is his chance of redemption. You cook much lamb? Don't ask. Right,
29:47OK. Didn't go too well. Have a better day, shall we say. OK, all right. Well, today's a better day. Yeah.
29:55While the lamb roasts in the oven, Alan Wynn will need to juggle two crucial garnishes,
30:01deep-fried lamb sweetbreads. There's no timer on the deep-fryer though, is there?
30:05It's up there. OK. Essentially, once it's golden, it's ready to go. OK.
30:08OK. And barbecued Litchfield asparagus.
30:16The dish is finished off with a vibrant herb emulsion and a lamb sauce with capers.
30:25Simple as that. Thank you, Chef.
30:28Using every part of the lamb, Alan Wynn must butcher down the loins.
30:35Did you see that? Two bang all under it.
30:38The trimmings for his mousse and the bones for a sauce.
30:43The chef made it look far too easy. I like the simplicity of the plating,
30:48but I think there's a lot more that goes into it. Hopefully I can nail it today and
30:51the chef isn't shouting at me.
30:52Ginger is working on a coffee parfait for an unusual dessert with eight technically challenging
31:01elements. This is the only time I've been in the kitchen where a five-inch heel would actually
31:07really have helped me out. The coffee parfait will be paired with flavours of chocolate,
31:14hazelnut and artichoke. This dish was inspired by my time at Nome in Copenhagen,
31:21using a lot of savoury in sweet dishes. So the coffee parfait is going to be one of your first
31:27jobs because that needs to go into the freezer and set and then it's going to be sprayed with
31:30white chocolate. Okay. We've got a chocolate ganache. I'm going to pipe these on the plate.
31:36The dessert require someone that's precise and a steady hand. We have some Pedro Jimenez
31:43sherry jelly. So these need to get to the plate, Ginger, all right? I was going to say,
31:47we've got some spares. Yeah. Ginger will also have to deliver a praline and dark chocolate
31:53feuilletine and Liam's signature artichoke ice cream. So call this a Rocher. Okay.
32:00You scooped ice cream before? Not like this. Scooped like this. Wow. The ice cream's not heavy,
32:09heavy artichoke. It's got a lovely subtle flavour running through it. You make that really easy. Yeah,
32:16that needs to go into the ice cream machine. Sharpish.
32:22Yeah, easy. If you say so. Ice cream, parfait, jelly, that means lots of silly. Her biggest problem
32:33with this is time. I don't know enough about the things on that plate to say which one's going to
32:38be the hardest to do. It's all a bit of a mystery to me at the moment.
32:42A parfait, a mousse which has been set. It needs to be lovely and soft, but still slightly firm.
32:50I'm excited about my task today. It's very detail orientated, isn't it?
32:55For me, fine dining restaurants live and die by their dessert costs. This isn't just putting some
33:00sticky toffee pudding out and a jug of custard. This is art. Freezer, let's go. Great.
33:12The celebrities have just two hours left before service.
33:17On the starter, Dawn's only just finishing off her quail butchery.
33:21I feel like I'm slightly getting the hang of it now, five birds in, but it's not a pleasant job,
33:27that's for sure. She's also got the bones on for her sauce and is making a start on the tureen.
33:37Dawn's tureen is made up of the leg meat of those quails which have been cut slowly.
33:42There's a chicken mousse which will be used to bind the quail leg meat.
33:48It's really hard work and it's also just slippery and raw and disgusting. Yeah, raw chicken. Really,
33:54really lovely. That mousse is split, it's undercooked, it's not going to work.
34:00It's under my nails and I think it will be for some months.
34:03The reality of being inside a fine dining kitchen is maybe sometimes a little bit unpleasant,
34:10not for the squeamish. Her mousse prepped, Dawn now needs to get her quail sauce on the go.
34:18A good amount of Madeira, nice stock, reduced down so it's going lovely and glossy.
34:22It can't be too thick like jelly, it can't be too thin or it's going to be watery.
34:28That is so good. It's the kind of gravy that you make on a Sunday where you have to text
34:32everyone you know and tell them about your gravy. Maybe it's just me that texts everyone I know about my gravy.
34:41Over on the lamb dish, Alan Wynne is also working on a complex sauce.
34:47So we've got fennel, carrots, rosemary, thyme, mint, garlic, coriander seeds. So it's just the base
34:54before we add the alcohol. So the sauce has got to be lovely and light, it's got to complement the lamb.
34:59It can't be sticky, flaggy. The timing is the art form I think so I've just got to make sure it doesn't
35:06stick or burn. If it's over reduced it's not going to taste very good at all and it's going to look
35:11horrible on a plate and it'll end up being like lamb tar. It's like being in a sauna but you're putting
35:18alcohol on the coals. It's just like... With his sauce reducing, he can move on to the all-important
35:26lamb mousse that will top the loin. So it's got the lamb in there, egg white cream, a little bit of
35:32seasoning, blitzed it and now we've put it through the drum sieve. Getting this mousse smooth is kind
35:38of a pivotal part really. The showpiece isn't it? If that's not right then the whole dish falls apart.
35:42So I just want to make sure that's right.
35:43With her parfaits into frieze, Ginger's tackling the next time-critical element of her dessert,
35:53the vegetable ice cream.
35:58I've never seen a nice joke when it's closed off before. Normally it's a beautiful little green thing,
36:02they look like little angry potatoes that have gone wayward in life. The surprise in that ice cream
36:07of course will have the flavour of that nutty root vegetable. Jerusalem artichokes, they go brown,
36:13so Ginger's got to be careful that she gets the milk really quickly so they stay lovely and white.
36:19Ice cream underway. Her next technically challenging component is the sherry jelly,
36:24which also needs time to set. So we use a Pedro Jimenez sherry to go in the jelly.
36:30It can't be boiled because you boil lots of lovely sweet flavour.
36:36Hello Ginger, how are you doing? Hello. This is another situation of lots of different
36:40pots of slop that will hopefully turn into something delightful. I think the problem
36:44is going to be putting it all together, isn't it? Yes, everything has to be in the right
36:48solid or liquid state for it all to happen. I feel like you're starting to become at home
36:52doing these fancy puddings. I'm beginning to trust the process a lot more. I'm just casting
36:57that doubt to one side now. That doubt's none of my business.
36:59150. Ginger has so many things to keep her beautiful lashed eyes on. Unless everything's
37:10completely set and done properly, Ginger doesn't have a dessert. She's got herself a milkshake.
37:14I think we're in good shape. No one else seems to be panicking. I'm not going to panic.
37:21Half the prep time has gone. Right guys, Dawn, you're first up in 90 minutes.
37:26Yes, Chef. Thank you. Yes, Chef. Yum.
37:31Over on the starter, Dawn now has the fiddly task of picking the quail leg meat for the terrine.
37:39Good Lord, it's much easier to get the meat off the bone with your teeth.
37:45Like, if I could bite this off. She has to check through every single bit to make sure there's no
37:50bones. And we are talking about the smallest piece of bone. Nobody wants to find bone in something which
37:56should be a lovely smooth terrine. The chefs have got us close to us hands.
37:59I suppose I'd just take all the meat off that chicken. That was so hot.
38:05Having raced to get the quail meat picked, it can now be combined with the chicken mousse and put onto steam.
38:12I'm getting into it now. I feel good about being in this kitchen. It's quite an overwhelming recipe
38:15because there's so many elements to it. It's just really technical. So I'm just hoping I'm going to get it out on time.
38:22The problem with chicken mousse is that if it gets too hot, the proteins start to change and it becomes
38:28very, very grainy. The chefs will know exactly what they're looking for. That chicken mousse
38:33can't be grainy in any way at all. Also with a mousse to contend with is Alan Wynne,
38:40who's only just finished making it. It keeps the loin tender because there's not a lot of fat in the
38:46loin, but you kind of replicate where the fat is and you're covering it with mousse to keep it nice
38:50and moist. Use a crepernet to hold it all together. I think it's the stomach lining of a lamb. Yeah,
38:56so it's interesting stuff, isn't it? It's just relatively delicate. I'm going to tear it though.
39:04Complex? Yeah, technical. Do you know, it's nice being in an environment with a little bit of
39:09pressure. You achieve something and there's elements here that I've never done and that's
39:13what I'm enjoying. The prep that has gone into the mousse has just been mind-boggling.
39:19Flipping out, I just realised we've got so much more to do.
39:23Quite a few things to do on the mate course, yeah.
39:26Alan Wynne, he's put himself a little bit behind it, but he's picking up the speed a little bit.
39:30He knows he's got a lot to get on with.
39:32Sweetbreads, the gland from inside the neck of the lamb. They're quite delicate, quite small.
39:37I've never done sweetbreads before. I've got to take the membrane off now and then
39:41I've got to pané them, ready to fry them. Right, Alan Wynne, you've got an hour, yeah?
39:46Crack on and you'll be sweet, you'll be there. Yeah, sure.
39:51Liam is proud of his produce. That means that Alan Wynne here is under real pressure.
39:56He has to keep his eye on the clock as well. He can't afford to run behind.
40:00Those diners will want their food and they'll want it to be exact.
40:07On pastry, Ginger is also up against it.
40:10Hello, welcome to Ginger's Whisking Corner.
40:14If you stand still too long enough, I will whisk you as well.
40:18She's rushing to make another integral element that needs time to set.
40:22A ganache made with lots and lots of chocolate and cream, so it whips up and becomes really creamy.
40:30I've now got to beat a load of butter into it until I get to ganache texture.
40:35This is hard work.
40:38Keep risking.
40:40Whipped too long, it could curdle. Not whipped long enough, it could be grainy.
40:44So, push it all down. Give it a twist.
40:50With so many elements to juggle, she's yet to finish a vital component.
40:55So, I'm adding the artichoke puree into the milk and egg and cream mixture.
41:05Crucial part of the ice cream getting up to temperature as well, isn't it?
41:07Now, I'm just waiting for this to get up to 84 and then I'm going to pour it over the bowl of ice.
41:12Yeah. And then we'll be good to go into the machine shortly, I think.
41:17Ginger has only just got her ice cream on to churn.
41:20That really only leaves for about an hour to make sure that ice cream is churned and properly set.
41:24If anything goes wrong with that ice cream, there's no coming back.
41:27This is really trying very hard to become ice cream and it's not got long to get there.
41:33So, come on, you can do it. I believe in you.
41:36I'm feeling confident, but it really could all go south very quickly, I think, in the next half an hour.
41:43Today's guests are six of the UK's most respected chefs.
41:50The reputation of the boat is amazing and the expectations from Liam will be through the roof.
41:56He'll want these celebrities to absolutely do his menu justice.
42:00So, Liam and I worked together many, many years ago, so it's nice to be able to see how far he's come since that time.
42:08Liam's very inspirational in his philosophy, his best of being quite local.
42:12He's a phenomenal chef and I think, you know, we'll get some really good food out today if he can execute it well.
42:17I think they've got a challenge on their hands, really. You know, roast quail, sweetbreads, parfait, ice cream, so loads of technical issues.
42:24And I've been cooking for 20 years and I would look at this menu and think it could go wrong pretty quickly.
42:30So, I'd be quite daunted as a complete amateur, let alone as a chef.
42:35Liam's been making waves in the area for a long, long time.
42:38It's all going to be delicious, great food and excited to eat it.
42:43Right, guys, listen up. Our guests have arrived. We've got exactly 30 minutes left, okay? So, let's get a move on now.
42:48Yes, chef.
42:50It's getting hot in the kitchen.
42:54On the starter, Dawn's in full flow with the first stage of her quail cookery.
43:00I'm just poaching my quail.
43:02It's a sentence I didn't think I'd ever say.
43:04That's a really key part of the dish. If she hasn't posed that correctly, then it's going to be undercooked or overcooked.
43:14While keeping one eye on the quail, she's still got three carrot garnishes to prep, the first being a puree.
43:22So, cooking carrots in carrot juice and adding some chicken stock. It's so vibrant. Orange.
43:28So, puree needs to be cooked well. It can't be split. It can't be grainy. It's a nice glossy colour.
43:35Sometimes you make a puree too wet and then it just falls on a plate. Can't have any of that.
43:40So indulgent and silky. So beautiful.
43:45Oh, my God. I'm so clever.
43:54As service approaches, this is when the pressure is on.
43:56This is when you'd really rather be an octopus with several arms because you're going to have six pans on the go.
44:02If you miss something off that plate, it might be seen as a disaster.
44:08Despite multiple elements to her dish, Dawn's on top of her prep.
44:13But she now needs to portion the all-important quail leg terrine.
44:17Oh, God. Wow.
44:22It's a massive piece of bone in there.
44:25Just under 15 minutes to go before service, but Dawn's discovered a bone in the terrine for the starter.
44:30Oh, no, there's another bone in there.
44:33That could be a problem.
44:34You OK, Dawn? There's quite a big bit of bone in it, which I'm really confused about.
44:38I don't want sap veins eating a quail bone.
44:40I completely appreciate that. No one does.
44:42While Dawn rushes to rescue her terrines, over on the main, Alan Wynn has caught up and is checking on his sauce.
44:55It's got, I think, a bit more acidity in. Get a nice big spoonful of capers in there.
45:01Yeah, great. OK.
45:04He now needs to face his nemesis and seal off his lamb.
45:09Turn them because you want that contact in the pan with the lamb.
45:12Alan Wynn can't afford a mistake like last time he cooked lamb for us.
45:16He can't overdo it and he can't underdo it.
45:18And then when you've done the ends, then into that tray, we'll pour over all the aromats and then into the oven.
45:27The lamb's in with the mousse and the cover in, so hopefully it stays intact.
45:31You know, I've got the big man's reputation in the palm of my hand, so I'm trying not to drop it.
45:34On dessert, Ginger is yet to finish all eight of her components.
45:42This is the fanciest rice crispy cake you've ever made in your life.
45:47This might actually never make it into the food. I might just have to have this as a second breakfast.
45:52With the fiatine cooling, it's also a race against time for her coffee parfaits that need to be sprayed with white chocolate.
46:01Get out of there. I've got to move quite quickly because obviously I don't want them to melt.
46:15I wish I could do my wake up with this. I'm tempted to try. Put it all in a blender, stick it in here and see what happens.
46:21Ginger's parfaits could start to melt. Chocolate crust around the outside could break. She's got quite big hands and we're talking about delicate work here.
46:34Okay.
46:41So here's to a delicious lunch, guys. Cheers, everyone. Good to see you all.
46:45Yes. Good to see you all.
46:48Okay, Dawn, it's go time. Okay, let's go.
46:51It's crunch time for Dawn, as she's the first to face service.
46:56It's all about getting the lovely golden colour all over the quail.
47:00Roast quail, heritage carrot, lectorine, quail sauce. I mean, immediately for me, it's a real celebration of quail.
47:08Turn it around using the contours of the pan. Beautiful.
47:11Oh, yeah, that looks great. Yeah? Lovely.
47:13There's a fine line with the quail because it is such a delicate meat.
47:17Quail's roasted, she now has to carve the breasts perfectly.
47:23Beautiful. Lovely colour, yeah? Yeah, great.
47:25Okay.
47:29Okay, it's going to cry along. Lovely.
47:34Delicious.
47:34To read, to make sure the leg meat is cooked all the way through, there's such a fine line between it being really tough and then being less and tender.
47:43What's left to go on there now, Dawn? Some blobs.
47:50I'm actually interested to see what happens with the carrot. Is it going to bring enough life and acidity and sweetness to the dish as well?
47:56Oh, look at that. That's gorgeous.
47:59I think it's all going to come together last minute, so it's controlling the nerves to make sure that they get the plating absolutely beautifully.
48:06Let's start going, please, Mitchell.
48:09Oh, thank you.
48:13Well done.
48:13Well done.
48:14Thank you. That was amazing.
48:16I'm really happy with how that went. It was all so pretty and I made it.
48:24Dawn's starter is roast quail breast with a quail leg and chicken mousse terrine topped with toasted seeds, served with pickled heritage carrots, carrot flowers, carrot puree and a quail sauce.
48:39My quail breast, the cooking is absolutely perfect. It's tender, it's pink.
48:49I love the carrot puree. The sauce kind of brings it all together. It's got some raw depth of flavour in there.
48:54The terrine was really well seasoned. I think the extra balance of texture with the crunch on top of the terrine just kind of finished the whole thing off.
49:01Little pickled elements of the carrot that came through and really cut the richness of the sauce.
49:05Yeah, they should definitely be proud of themselves. It was a lovely, lovely plate of food.
49:10It's a really solid plate of food. Flavours are great, but unfortunately, just as I took my last bite, I found a bit of bone in the terrine.
49:19That is just remarkable. Still pink. I think the terrine is probably my favourite part. It's so soft.
49:28Our quail terrine, absolutely perfect. However, one of the chefs at the table got a little bit of bone.
49:33But otherwise, I think it's pretty well spot on. The shine on the sauce is just perfect. Love it. It's delicious.
49:40I feel quite emotional when you see how far dawn has come. This is how fine dining should be.
49:48Next up, the pressure is on Alan Wynne to deliver the perfect main course.
49:52When they're nice and golden, we'll slice the lamb and then we're onto the pass.
49:56Lamb can go a few different ways. Getting that cooked down, that's not easy.
50:01Beautiful. Look at that. Stunning, mate. Lamb is a very intense flavour. So is the asparagus able to stand out?
50:08You want to, like, try and get those little charm marks. It's all about the balance.
50:12Lovely dressing of the rapeseed all over the top. OK, brilliant.
50:16Sweet bread is amazing and that's a tricky thing to do. Get that beautiful exterior but still nice and peaky in the centre.
50:26What's left to go on Alan Wynne? Just the emotion and then the sauce.
50:30Looking very, very good. And I think that sauce is going to be key. Not too cloying, nice and light and fresh.
50:38How's he done, Liam? Brilliantly well. You've started to finish.
50:42Yeah, thank you. How gorgeous.
50:46Bye-bye, mate. Thank you very much. Thank you.
50:49Thank you. Excellent.
50:54Enjoyed it. I like the flow. I like once you're into the zone, as it were, you can focus.
50:58So I'm just grateful to have the opportunity to put it out there.
51:02Alan Wynne has cooked lamb loin encased in a lamb mousse
51:06with crispy lamb sweetbreads, barbecued asparagus and a herb emulsion,
51:13served with a lamb sauce finished with capers.
51:21That lamb loin cooked perfectly right. The sweet bread, nice and crispy on the outside
51:26and that grilled barbecued asparagus just works really well.
51:29I think that's delicious. I think the mousse is incredible. Very light, perfectly cooked.
51:33You know, I like those little caper berries in the lamb sauce as well. That is pretty impressive.
51:38Yeah, I can't really fault much from it, which is pretty phenomenal given their level of experience.
51:44That's probably one of the loveliest pieces of lamb I've ever eaten. To see Alan Wynne come back from
51:49that last round where he made a bit of a mess of lamb has really got me in the heart.
51:54Well seasoned, well flavoured, lots of skill. I think Alan Wynne should be very proud of himself.
52:00Finally, it's Ginger, who needs to bring together all eight elements of her technical dessert.
52:08So the dessert sounds really interesting. I think within this is quite a balancing act.
52:13Right then, parfait out. Coffee parfait can be such a powerful flavour. Getting the texture out of the
52:21parfait, you don't want it too frozen. With the coffee, a little bit of chocolate in there should
52:25be a great kind of pairing. Go, go, lift up, lift up. That's it. And then one out there. Yep.
52:31Go, Ginger. Brilliant. What's left to go on after the ganache?
52:34Cherry jelly. I've got crispy, crunchy things that I can't remember the name of.
52:38Cherry jelly. Put them in the gaps here, here, here. I think it all reads really well. It's whether
52:44or not I can deliver on the pellet. It's finished. It's the artichoke ice cream. So it's a nice posh
52:49scoop, Rocher. Yeah, I'm going to give it a go. Good. If they're going to do a quenelle with the
52:54ice cream, obviously that's going to take a bit of practice. Go again. Go again.
52:58Shall I put that back in? That's it. Rotate now around and lift it up. Okay. Yeah. Will the artichoke flavour
53:05still stand through in the ice cream once it's gone through the cooking and the freezing process?
53:09That's perfect. Hands, please.
53:17Well done, Ginger. Stressful day. Yeah, that was a journey. It was a journey,
53:22but we got there at the end. Absolutely. That was brilliant. You've done really well.
53:24Thank you so much. Well done. You can relax now. Well, after you've cleaned down. Yeah. Let's go.
53:29I would never have believed that that was something that I was capable of a few weeks ago. So yeah,
53:35I'm really pleased. For dessert, Ginger has made coffee parfait sprayed with white chocolate,
53:43sherry jelly, a chocolate ganache topped with roasted hazelnuts, served with an artichoke ice cream,
53:50chocolate fiatine and pulled chocolate tuiles. Technically, it's probably one of the best desserts
54:02I've had for a very, very long time. The balance is perfect. The softness of the coffee is not too harsh.
54:07It was like an adventure. The artichoke ice cream was a winner. You know, it's silky smooth,
54:12but a great artichoke flavour coming through. I love it. Yeah. Fantastic. The chocolate's lovely. It is an
54:19absolutely beautiful, well-executed dessert. You wouldn't know, would you? No. This has been done
54:25by a celebrity. I love the ganache. I love the Pedro Jimenez jelly. This little bullet of booziness.
54:33This dish is packed full of technique. I think that Ginger's done a great job. Yeah.
54:37Cheers, congratulations. What a great meal. I don't think any of that food stuck out as something
54:52that wouldn't have been prepared by a professional chef. So you should be very, very proud. Thank you so
54:56much. It was a pleasure to cook for you. Thank you. Thank you. Thank you.
55:00Oh, my goodness. Oh, we did it. I know. We did it. We did it. It's been a great day overall.
55:09They've come in gratitude, been focused, and they've just got on with it. It's just all you can ask.
55:14It was really nerve-wracking cooking for Michelin-starred chefs,
55:17but I feel like I rose to the occasion. So, yeah, I'm feeling really, really good about it.
55:22That's a very thrilling group of people to cook lunch for, and I learnt loads as well.
55:27The next challenge is the big one, and I'm sure the intensity and the stress levels are going to go
55:32right back up. Well done, guys. Well done.
55:35Aw. I'm full of emotion talking about our three finalists, because we've seen them come so far.
55:41We're amazing. All the lessons are over. It's back to the MasterChef Kitchen,
55:46because there's three cooks, and only one of them could be our winner.
55:49One more to go. One more cook. Three courses and home.
55:53Boom. Next time.
55:55Ah. It's the celebrity MasterChef final.
55:59Don't panic. Don't panic.
56:00And Dawn. Ouch, ouch, ouch, ouch, ouch, ouch, ouch.
56:04Alan Wynne. It was easy. I don't want to do it.
56:06And Ginger. OK, OK. Things are happening.
56:10Go all out to take the title.
56:12I'm just trying to keep a calm head.
56:14I'm very, very up against it.
56:16You smashed us out of the park.
56:18I don't have any notes other than, wow.
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