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00:00It's finals week on Celebrity Masterchef.
00:04Just the five best celebrity cooks remain.
00:08Finals week, baby.
00:09Ha, ha.
00:11All the gloves are off.
00:12Yes.
00:13There's no friends.
00:15Whee!
00:17I can smell that trophy now.
00:20It's just over there.
00:22I'm going to just get my way to it, I hope.
00:26I am feeling excited.
00:28I've got my game face on.
00:29I've got my confidence high.
00:31I've got my sugar on to boil.
00:33And I'm ready to wow the judges.
00:35This is where it gets serious.
00:38At the end of this week, one champion.
00:41It's emotional.
00:42It's nerve-wracking.
00:46And we're not even cooking.
00:55It's early morning in Staffordshire.
00:58And the five Celebrity Masterchef finalists have arrived at one of the country's most renowned
01:03potteries.
01:06And we're going to celebrate that with a very special afternoon tea that you're catering.
01:14An afternoon tea is all about being delicate and beautiful and beautiful and beautiful.
01:19And we're going to celebrate that with a very special afternoon tea that you're catering.
01:23An afternoon tea is all about being delicate and beautiful and today you've got some really special guests, renowned potters and the Lord Mayor of Stoke-on-Trent.
01:41Ooh!
01:42Today you're going to be guided by the world-famous, internationally renowned pastry chef Cherish Finden.
01:50I warn you, it is not going to be easy.
01:52Off you go.
01:54I shake a lot when I get nervous and stressed.
01:59So I don't know if I'll be able to keep it together.
02:02Hopefully I'm just in charge of brewing the tea.
02:05I can do that maybe.
02:07It's a very delicate, pretty day, isn't it?
02:09So we've just got to be delicate and pretty.
02:23Originally from Singapore, Cherish Finden won gold at the Culinary Olympics in 2000.
02:29Her eye-catching creations have seen her acclaimed as one of the world's leading pastry chefs.
02:34I look at food as an art.
02:37When I create something, it needs to be visually stunning.
02:45Most importantly, it needs to taste phenomenal.
02:49Precision is always very important for me.
02:52When I said that your sponge needs to be 14 grams, it needs to be 14 grams.
02:57When I said seven minutes, it needs to be spot on seven minutes.
03:00And that is how precise I am.
03:03Good is not good enough.
03:07I'm telling you that you are not a celebrity today.
03:10You are my chef.
03:13Welcome to my kitchen.
03:15Are you ready?
03:16Yes, Chef.
03:18Today, every detail counts.
03:20Do not disappoint me.
03:22And I'm the boss in the kitchen.
03:24Follow me.
03:25Here, the bastion of British craftsmanship.
03:30And this challenge is all about craftsmanship.
03:33Afternoon tea isn't just a meal.
03:35It's an occasion.
03:36It's about getting things just so.
03:39Cherish has created a special menu in honour of the 250th anniversary.
03:44Each celebrity will have three hours to create one of her challenging signature dishes.
03:50I hope it's going to be as simple as cucumber sandwiches.
03:52But I very much think it's not going to be that way.
03:54The standard is being set really high.
03:57And we've got to meet it.
03:59And we will.
04:00I'm confident.
04:01I believe in all of us.
04:02Rugby legend Alan Wynn's masterpiece is Cherish's take on an afternoon tea classic,
04:08usually served as a sandwich filling.
04:11It's not the ordinary coronation chicken that you see everywhere.
04:16Coronation chicken encased in spheres made from semolina, served with a swirl of potatoes across the top.
04:25When you deep fry the chow, it has to puff up to perfection.
04:29I want it to be golden brown.
04:31The first bite is going to be so beautiful.
04:34The texture just bursts out on your palate.
04:37And he's like crying out for, I want it more.
04:42I'll wager that Alan Wynn has probably seen coronation chicken on a rugby club buffet.
04:47I don't think he's seen anything like this.
04:49He's essentially got a ball on a plate with a spiral on top that's really delicate.
04:54I just talked that up to make it sound even harder, so thanks for that.
05:00He's got a poached chicken, but do it in a way so it stays beautifully and moist,
05:04and then cut into tiny little cubes.
05:06If you overcook the chicken, what happens? The chicken will be very dry.
05:10While the chicken poaches, the next step is to make the all-important coronation marinade,
05:15which has nine different ingredients to balance.
05:18The mixture, including curry powder and mango, folded through in the right proportion.
05:24I've got to get my grammage right. 7.5.
05:27When you see 100 grams, 200 grams, it's all right.
05:33When you see 7.8, it's like, okay.
05:36This is horrible.
05:39The pressure I'm feeling, crying out loud.
05:42That's crazy.
05:43You look nervous.
05:44I'm very nervous.
05:45You need to hold your nerve today.
05:46Okay.
05:47Singer Alfie's creation is centred around one of Cherish's favourite shellfish.
05:52I love seafood.
05:54That is why I'm incorporating prawns.
05:57Alfie's going to create garlic butter prawn with pickled cubes of cucumber.
06:03The prawns are served inside a charcoal bun.
06:06Please do not overcook the prawn.
06:09It will be very hard and tough.
06:11Undercook the prawn, that will be a no-no.
06:14The first thing that you need to get on is the charcoal bun.
06:18It is very important.
06:20It takes time to prove and to shape it before you bake it.
06:24Good luck, Chef.
06:2527 grams.
06:27Alfie's dish looks like a prawn burger, but it's nothing like a prawn burger.
06:33The bread dough needs to be pitch black, but it can't be too strong or bitter with charcoal.
06:38It is very technical to get the bun right.
06:42Over mix the mixture, you might tear the gluten.
06:45Alfie's got to make sure he follows the instructions absolutely to the letter.
06:50It needs to rise and be lovely and light and fluffy.
06:53He can't get nervous.
06:55I'm a singer for crying out loud, and I'm doing these sandwiches, which is just ridiculous.
07:00Broadcaster Dawn is working on a meringue for Cherish's take on a retro classic.
07:06It is afternoon tea, and what is better than a pavlova?
07:11So Dawn, are you a fan for pavlova?
07:14I don't really have a sweet tooth.
07:15No.
07:16What about your baking skill?
07:17Absolutely terrible.
07:18Oh, dear.
07:19A pavlova needs to be crispy on the exterior, but chewy and musmallowy in the interior.
07:29Okay?
07:30But how do we lift a pavlova up to the next level?
07:35The pavlova is topped with a highly technical tempered white chocolate disc.
07:40So delicate.
07:41And a set raspberry gel mirror.
07:44You need to cook the mirror to perfection, or your jelly will not set in time.
07:49Wow, okay.
07:50Yes.
07:51I'm most intimidated by the precision.
07:54That's not how I cook.
07:55I chuck things in and hope it comes together.
08:00Dawn, raspberry pavlova, what could be simpler?
08:02I mean, come on.
08:03Have you seen it?
08:04It's very important that you whisk up your egg white first, then you put in the sugar.
08:12Oh, my goodness.
08:13This is a workout.
08:14Dawn, we know, loves to feed people.
08:17She likes a little bit of rustic.
08:21Not a pavlova from Cherish.
08:25Desserts are not my forte, but after today, pastry chef Dawn.
08:31Actor Jamie is making Cherish's take on an afternoon tea staple, lemon drizzle cake.
08:39What inspired me, I was giving some of my time back in a dementia home, and there's this lady.
08:47She cannot remember any recipe, but she can remember the recipe of a sponge.
08:54Jamie probably thought he was home safe when he saw lemon drizzle cake.
08:57It's a sturdy, sticky loaf cake.
09:00It's nothing like that.
09:03The lemon and yuzu-soaked sponge is on a shortbread base.
09:07Jamie, he's got to make glazers, he's got to make syrups.
09:10Oh, my days, look at that.
09:12And then he's got to construct the whole thing.
09:14This is a really big challenge.
09:17Who doesn't like a lemon drizzle cake?
09:19Whether they'll like mine or not, I don't know, but I'm going to do my best.
09:22The first element that you need to get on is the lemon sponge.
09:26Good luck, chef.
09:27Thank you, chef.
09:29We've got to make it spot on.
09:31We do not want the sponge to be too dry.
09:34It needs to be airy, it needs to be light, and it needs to be delightful.
09:38You know, every element has to be perfect.
09:43So, hopefully, that goes okay.
09:49The last course and cherishes showpiece finale for the afternoon tea
09:53is drag artist Ginger's responsibility.
09:57Today you will be creating the mango and matcha chocolate teapot.
10:02Brilliant.
10:03An edible teapot.
10:06She's like a modern-day Willy Wonka.
10:11The inspiration is to remember my granddad,
10:14or I call him Akong.
10:17When I visit my Akong, he will have a tea ceremony for us.
10:22Built with tempered white chocolate,
10:24the teapot is filled with layers of matcha sponge.
10:27Oh, wow.
10:28Mango compote and a matcha whipped ganache.
10:33There's a whole world in there.
10:34There's so much going on, and it's all so delicate.
10:38The sampling of the chocolate has to be spot on.
10:40Yeah.
10:41So you can see that there is different chocolate.
10:43You have the hender and the sprout.
10:45Wow.
10:47I make jewellery sometimes, and I make puppets and little things,
10:50so I'm hoping I can do these two things.
10:53Okay, it's music to my ear.
10:56The disciplines within this dessert would be difficult for a pastry chef.
10:59One little mistake here, and we won't have a teapot,
11:01we'll have ourselves a sugar bowl.
11:05I've never made a ganache in my life.
11:06I have no idea what it's supposed to look like.
11:09I was going to say that's not my problem,
11:10but it literally is my problem and nobody else's.
11:15Like Jamie, Ginger also has the challenge of making the perfect sponge.
11:19Trying to measure 2.5 grams of matcha powder.
11:23It's so detailed.
11:26Ginger, I see you're just casually making a matcha teapot.
11:29And I'm about as useful as a chocolate teapot in this situation,
11:32so who knows how this is going to go.
11:37Founded in 1759, Wedgwood Pottery is one of the most recognisable names
11:42in ceramics across the globe.
11:45Its founder, Josiah Wedgwood, was a pioneer of manufacture and design,
11:50creating an entirely new type of clay 250 years ago,
11:54which revolutionised pottery and changed the course of ceramic history.
11:59What made Jasperware unique was it could be coloured in all sorts of different ways.
12:03Really appealing, visually beautiful ceramics.
12:06So there were lots of ways that it fitted into fashionable 18th century interiors.
12:12I'm really looking forward to the afternoon tea today.
12:14I think it's going to be a fantastic opportunity
12:16to try some really interesting and delicious food, I'm hoping.
12:26It's two hours before service.
12:29Chef, can you please make sure you keep your kitchen very clean?
12:33Yes, Chef!
12:34Yes, Chef!
12:35That's better.
12:36On the first dish, Alan Wynne's chicken is poached.
12:39A bit more surgery to do to remove some cartilage,
12:41and then I've got to chop it up.
12:43Okay, it's looking very good, but we need to cut to perfection.
12:46Yeah, yeah.
12:47Okay.
12:50I've got to cut it up to 0.5mm squares,
12:54because I've got to pipe it later,
12:55so it's going to be small enough to come through the bag.
12:58Alan Wynne loves detail, he admires technique.
13:01But even he is blown away by the amount of detail and technique in this dish.
13:07It's small, it's beautiful, and the thing is for Alan Wynne, he's a rugby player.
13:11He's a big man with big hats.
13:13I never ever thought I'd be stood next to an international rugby legend.
13:18When's he coming in there?
13:20His nerves slightly settled, Alfie's managed to get his charcoal dough ready to prove.
13:28I've made bread before, but this is like totally unreal.
13:32But he's now got the painstaking job of prepping the components for the garlic prawn filling.
13:42Quite fiddly.
13:43There's no vein in there.
13:45Prawns to be peeled and completely clean of any grit.
13:49That's 700 grams.
13:53Little bits of cucumber and mango all exactly the same size.
13:57Very important, it needs to be 0.5 by 0.5 centimeter.
14:02Ridiculous, man.
14:03But I've had professors scream at me if I'm not singing something right.
14:07I don't want to let her down.
14:10It's not as precise as I want it to be.
14:12This is not 0.5 by 0.5.
14:14OK, ma'am.
14:15Yes, Chef.
14:16Yes, Chef.
14:18Cherish isn't letting me away with anything.
14:21Oh my goodness, I'm shaking like crazy.
14:26Also finding Cherish's standards a struggle is Dawn.
14:30You need to go fast now.
14:31Who's been piping out her pavlovas.
14:36Be careful the height.
14:37As you can see, that is very inconsistent when you pipe.
14:41Time and time in this competition, we've talked to you about finesse and keeping things delicate.
14:46Making it look like Cherish makes it look is a skill that I don't know if I have yet.
14:52Beautiful.
14:57But yes.
14:58OK.
14:59Pavlova's piped.
15:00Her next precision hurdle is the raspberry jelly layer.
15:04This is the mixture that I pour into a tray to set and this will be the very, very thin mirror that sits on top.
15:10Feels like I'm making lunch with some very posh children.
15:13Not enough gelatin.
15:14She won't be able to cut it into a perfect round.
15:16Too much gelatin.
15:17It'll be rubbery.
15:21Beautiful.
15:22And then leave it.
15:23Yes.
15:24Very important is that the table need to be straight.
15:25Great.
15:26If the table is not straight, then you don't get the perfect finish.
15:28I love it.
15:29It's like building a house.
15:35Fabulous.
15:36Jamie's lemon drizzle sponges have been baking for exactly seven minutes.
15:41Very nice.
15:42Thank you, chef.
15:43So I'm just glazing these now with the yuzu syrup, letting this absorb into the muffins.
15:49The dish's height is created by combining two sponges per portion.
15:55Be very gentle.
15:56Okay.
15:58You have to be super careful.
15:59Once they go on top there, they stick.
16:03And there's no moving them.
16:05Next on Jamie's extensive to-do list is a curd to top the sponges.
16:09Yuzu curds, the sweet version of mayonnaise.
16:12Taking eggs and butter and sugar, bringing them together so they emulsify and become a wonderful, rich mixture.
16:21Chef?
16:22Chef?
16:23I've just split my curd.
16:24Chef, you need to start again.
16:26Okay.
16:28Jeez.
16:30I need to get some butter, don't I?
16:34Ginger is also struggling with her workload.
16:37Pour into an 18 by 28 centimetre frame.
16:41And is racing to get the first layer of her teapot, the matcha sponge, on to bake.
16:46Okay.
16:49Out of my depth.
16:50I'm at the bottom of the ocean.
16:56This is crazy.
17:00Okay.
17:02How does this work?
17:04But as well as the matcha and mango elements inside the chocolate teapot, just as vital is the decoration.
17:11Let's try and do this.
17:121.1 gram.
17:14She's got sugar work.
17:15Making a handle for the teapot.
17:17It's a lot of effort for a cake.
17:2112 centimetres long.
17:24No way that's going to get to 12 centimetres.
17:26Ha, ha, ha, ha!
17:28It needs to be lovely and thin and delicate, but at the same time, have the strength and structure to hold up.
17:37Look at that magic, 12 centimetres.
17:39I never believed it, but I've got there.
17:41Right, here we go.
17:42Into a C shape, then there's like an S.
17:45This teapot needs to be so beautiful, it could be in the gift shop.
17:51Remember, that's how the spout is meant to love.
17:54That's it.
17:55There you go.
17:56If it all goes wrong, I'll just sit on the table.
17:59Cover myself in matcha powder.
18:01Bye.
18:03With an hour to go, on the Coronation Chicken, Alan Nguyen is also focusing on decoration.
18:08Get on with it.
18:09Yes, chef!
18:11The fiesta resistance of Alan Nguyen's Coronation Chicken sensation is the potato curls.
18:18The spirals are going to be three centimetres long as well as 2.5 centimetres wide.
18:23Yeah, it's beautiful. Keep everything to this size.
18:29It needs to look super sexy.
18:34If you've got kids and you've got a spiraliser, it takes up a lot of time and entertainment value.
18:38So I've spiralised fruit, apples and pears.
18:42But not to the precision that's going to be needed for this.
18:45I think it looks really nice.
18:46Oh, thank you.
18:47Yeah, well done.
18:49With Alan Nguyen in control, Alfie's nerves are back.
18:53To cut this and then square it off.
18:56He has to work at speed to exactly portion the buns and get them into the oven as the dough will keep on proving until it hits the heat.
19:04Okay, it's very crucial that all the dough has to be 15 grams.
19:08And I'll only give you five minutes to accomplish this.
19:11Okay.
19:13Oh, man.
19:14If he proves it too long, the yeast will die and the whole bun will collapse.
19:19That's really hard.
19:21The accuracy is ridiculous.
19:23We do not want to eat the bread that is overproof.
19:26Take this in the oven ASAP because we might be overproof now.
19:29Come on.
19:30You need to move.
19:34I'm trying my best.
19:35One more minute.
19:36The bread will collapse.
19:37It's done.
19:38Okay.
19:41Oh, I'm stressed, man.
19:42I'm really stressed.
19:45Across the kitchen, Jamie's also up against it.
19:49He had to remake his yuzu curd, which has put him behind.
19:53Can you see the magic when you spot on with the temperature?
19:56Yeah.
19:57The curd needs to freeze in time for service.
20:02To sit on top of the lemon sponge.
20:05Putting the blast through the immediate layer.
20:07It's just there.
20:08This one.
20:10Ah!
20:17Hey, how are you getting on?
20:18It's hard, isn't it?
20:20This is the hardest thing we've done by a hundred miles.
20:22With only 45 minutes until service...
20:25Oh, God.
20:27...Ginger's chocolate teapot is nowhere near finished.
20:29For the purpose of time, Cherish has made the little white chocolate shell, which will be the outside of the teapot.
20:36But Ginger will have to do a lid of tempered white chocolate across the top.
20:40Okay, here we go then.
20:42Oh, Lord.
20:44Templing chocolate is one of the hardest and most technical skill in the pastry world.
20:49The chocolate must be heated and cooled to exact temperatures so it can be spread and shaped.
20:57If they do not temper the chocolate right, oh, my goodness.
21:02Disaster strike.
21:03I think I can get eight out of that.
21:08I have a feeling in the last half an hour I'm going to find out whether any of this has worked at all.
21:15Don't count your teapots until they've boiled.
21:18Also attempting to master tempering is Dawn for a white chocolate disc that tops the pavlova.
21:31Just get a milky bar and use that.
21:36They look perfect.
21:38Oh, my God.
21:43Today's guests all share a deep appreciation of British ceramics.
21:48Josiah Wedgwood is my great, great, great, great, great, great, great grandfather.
21:55They also include resident ceramicist and artist Hitomi Hosono.
22:03Revered ceramicist and author on the world of pottery Florian Gadsby.
22:08Ornamentor and figure maker Isabella McGough.
22:12And the Lord Mayor of the City of Stoke-on-Trent, Lynn Sharp.
22:15I'm up for experiences. I'm up for good company.
22:19Wonderful food.
22:21Yeah, bring it on.
22:25Chef, the first course go out in half an hour's time.
22:29With service fast approaching, Alan wins on track.
22:33But he now has the challenge of deep frying the all-important semolina balls that will hold the coronation chicken filling.
22:42So you need to be very consistent.
22:44All the colour has to be like golden brown.
22:46You need to shake them all the time.
22:47One in six.
22:48It's not a bad strike, right?
22:49This is looking good.
22:51Hopefully, I'll be in good shape.
22:54Oh, my God. Okay.
22:56Also doing well is Dawn.
22:59I think this is my last element, but now I have to start building the house.
23:04Oh, my God.
23:05Oh, my God.
23:06It's beautiful.
23:07Okay.
23:08Absolutely beautiful.
23:10And it's not just Dawn who's ready to start building.
23:13You need to glaze at ASAP now.
23:14Yeah.
23:15Yeah.
23:17It's fiddly, huh?
23:18Yeah.
23:19You just don't want to break the...
23:21Like that.
23:22Uh-oh.
23:23Try again.
23:25Okay.
23:27Layer of sponge, layer of compote with mango in it, and then whipped matcha ganache.
23:34I love those cake decorating videos.
23:36Ooh.
23:37Why do it yourself when there's people doing it on the internet with ukulele music behind it?
23:41I'm going absolutely delirious at this point.
23:45Perfect.
23:46Love that.
23:47They're all in a stack.
23:48Now they've just got to get inside a teapot.
23:50But across the kitchen, Alfie is in meltdown.
23:54One gram of charcoal powder.
23:56This is the tuila.
23:59Tuit.
24:00I can't even say it, man.
24:01I don't know.
24:03I'm a bit stressed.
24:04It's just way too much.
24:05I'm actually very worried about Alfie.
24:08They have to be perfect.
24:10And nerves are sharp.
24:12He's shaking.
24:14I'm struggling.
24:15I'm really struggling.
24:16I can't do this.
24:19I think he needs to take a big breath and keep his nerve.
24:23God.
24:24Oh, God.
24:26Stop.
24:27I want you to take a big breath.
24:28Calm down yourself.
24:29Okay?
24:30Yeah.
24:31Are you all right?
24:32Yes.
24:34Okay.
24:35All right.
24:36This is why I'm a singer.
24:38Cheers.
24:39Cheers.
24:40Cheers.
24:41Cheers.
24:42Cheers.
24:43Cheers.
24:44Cheers.
24:45Wedgwood.
24:46Cheers.
24:47Cheers.
24:48Cheers.
24:49Alan Wynne is first to serve.
24:51What our celebrities don't understand is how long each of those dishes is going to take to present.
24:58And if it doesn't come together like a jigsaw, some of these sculptures, these bits of artwork will fall over.
25:04I love coronation chicken.
25:05I love coronation chicken and it's a real classic for afternoon tea.
25:08So I'm really interested to see what the twist is going to be.
25:13I've got a tray and put coronation chicken inside without demolishing it.
25:17Alan Wynne may be enormous, not the daintiest of hands.
25:20Those semolina shells are so fragile, too much pressure, they will shatter.
25:25Corn-fed chicken with masala mayonnaise in a semolina shell.
25:31Beautiful.
25:32Excellent.
25:34I spend so much of my time fussing over detail.
25:37I always look for presentation and food.
25:39They're looking really good, Alan Wynne.
25:41We're nearly there.
25:42Here goes the spirals.
25:44Look at amazing.
25:45Sorry, I didn't realise it's going to take me three days to plate.
25:48It'll be worth the wait.
25:49He's looking amazing.
25:50I have to say that I'm very proud of him from the bottom of my heart.
25:53Go, go, go.
25:54We got lift off.
25:55Service, please.
25:58Ooh, here it comes.
26:00It's very pretty, to be honest.
26:02It's ornamental and kind of quite distinguished.
26:05I'd like to have that up on me mantelpiece.
26:07I have yours as well, so I've got a matching pair.
26:11Today was a big push out of my comfort zone and even just the environment was different,
26:15but I'm really pleased to get that out and I hope they enjoy it.
26:20It's exactly coronation chicken, but the textures are really distinct and individual within it.
26:26The filling is beautiful and creamy and then we've got the semolina shell.
26:31I didn't think it would be that crispy.
26:33The crispy potato curl is delicious, a necessary thing to have in contrast to all the kind of the soft filling.
26:38Well, it's the most refined coronation chicken I've ever eaten. I've finished my plate. It's so good.
26:43Love it. The coronation chicken is sweet, but also hot. Delicious.
26:49The textures are fantastic. The whole thing holds together really nicely.
26:53Next up is Alfie.
26:55Garlic butter, king prawn. Please do not overcook the prawn. It will be very hot and tough.
27:03Charcoal bun, smoked paprika, pickled cucumber. I've not had a charcoal bun before.
27:09I'm trying to calm my nose. Alan Wynn just said breathe, so I'm going to try and do that. Okay.
27:17Go Alfie.
27:21A little bit more, please. This is not enough.
27:23Okay, chef.
27:24Whoa.
27:27Good job.
27:28A little bit stressful today.
27:29You're nearly there. Keep on going.
27:33These look like works of art.
27:40Hey! Be careful.
27:42God damn it.
27:45Service, please.
27:49That was another level.
27:51Ridiculously hard.
27:52I couldn't do this particular side of the job.
27:56Ooh.
27:57It's not like any burger I've ever seen.
27:59A lot of care has been taken to get it just right.
28:05The prawn is really nice.
28:06It's got that, like, seafood-y taste, and the flavours balance really well.
28:10It's nice.
28:11It is a work of art, and I like the charcoal bun.
28:14I love this texture of the pickled cucumber and mango.
28:19The twill is quite sweet.
28:20It definitely feels like an ambitious dish.
28:24That bread, lovely and light.
28:26The prawns, rich with garlic, a bit of chilli heat as well.
28:29I know that Alfie Bo went to hell and back with this, but it was worth it.
28:34Dawn's up next with her raspberry pavlova dessert.
28:39Whoo!
28:40Here we go, Dawn.
28:42A lime pavlova with vanilla chantilly and raspberry compote.
28:48Okay.
28:49A bit more?
28:51Who doesn't like pavlova?
28:53Raspberry delicious.
28:57But not too much.
28:58Very little is about one gram.
29:00Dawn, we kept asking you to be intricate.
29:02You got your wish, my queen.
29:05She must now carefully cut out the thin raspberry mirrors
29:09and transfer them to the pavlova without breaking them.
29:13You need to be very, very gentle, yeah?
29:15This is the bit that I've been most terrified of.
29:18This is where it's all going to go horribly wrong.
29:20Just trust yourself in her.
29:23Wow.
29:24Oh, God.
29:25Whey!
29:27I think she's amazing.
29:33Cute!
29:35Amazing, Dawn.
29:36Absolutely amazing.
29:38Service, please!
29:41Wow.
29:42That attention to detail.
29:43I like to think I'll do that again one day, but I'm not sure I will.
29:47Phew!
29:49Wow.
29:51It's quite enchanting.
29:52It's very much in keeping with the British afternoon tea vibe.
29:58Feels a shame to break it.
30:03It's light and airy.
30:05Yeah, actually, I really, really like it.
30:07I had an image always pavlova is too sweet, but this one is not too sweet.
30:12The raspberry mirror, it's nostalgic to me.
30:15It reminds me of, like, Jaffa cake filling.
30:17Yeah, perfect.
30:19The Chantilly, it's not overpowering.
30:21It's just delicious, and can you pack me half a dozen take home?
30:27This is heavenly.
30:30That white chocolate ganache and that raspberry compote together
30:32are just fantastic.
30:34Dawn's done a brilliant job.
30:38The fourth dish is yuzu and lemon drizzle,
30:40with lemon sponge, yuzu curd and shortbread.
30:44My back's killing me, carrying the show.
30:47What I'd be looking for is a lovely light sponge.
30:51Jamie needs both speed and precision to carefully decorate the lemon drizzle sponges,
30:57with candied lemon peel.
30:58Looks fantastic, but it's a lengthy process.
31:04Yuzu is my favourite, citrus.
31:07They look great.
31:09Yeah, I mean...
31:11Are you there with them?
31:12I don't think I'm far off, John.
31:13Go, go, go.
31:15Oh, oh, oh.
31:17Oh.
31:18The plate is decorated with intricate garnishes.
31:22Oh, look at this, Jamie.
31:24Made of chocolate and rice paper.
31:26The stick is 90 degrees.
31:28Beautiful.
31:30Is this the most delicate thing Jamie Lomas has ever done?
31:34Ever.
31:36Well done.
31:40Is it a way?
31:42What do you say?
31:43There it is!
31:46I mean, it's stunning.
31:49That was the worst, best experience of my life.
31:53But I did it.
31:54I pulled through and I made something amazing.
31:56Amazing.
32:00The yuzu is such a delicate flavour, but it's still got that nice citrusy punch.
32:04The sponge is so light.
32:06It's lovely.
32:08The little crystallised fruits, I thought that added another lovely layer.
32:12Yeah, really lovely.
32:14It's a real slap in the face of yuzu.
32:16And then the lemon sponge, equally punchy.
32:19It's a lemon drizzle cake of the highest order.
32:22Last up is ginger.
32:24We've got a matcha and mango teapot.
32:27Is it a sponge shaped like a teapot, potentially?
32:30I've got my handles, I've got my spouts, I'm about 50% of a teapot.
32:34It'll be beautiful, it's a piece of art, you know.
32:37Wow!
32:39I make lots of teapots, so it's going to be interesting to see how they assemble it.
32:43What next?
32:45Put them together.
32:47But her final job is the most precarious one.
32:51This is a really scary moment.
32:56Ugh!
32:58I wonder whether matcha and mango go well together or not.
33:04Because I never tried fruit with matcha.
33:08Yes!
33:11OK, you need to go very fast now.
33:14Gentle.
33:15Make sure this is in the centre.
33:16Well done.
33:18They look amazing.
33:20Cannot believe that this has come from my big idiot hands.
33:25Fabulous.
33:26Amazing job. Well done.
33:29Service please!
33:30I did not think I would be emotional about cake.
33:34That's three hours work there.
33:35Yeah.
33:36Feels like three years.
33:39Oh wow!
33:41It's a teapot!
33:43I've got a collection of little miniature teapots and that wouldn't be out of place with them.
33:48Oh no!
33:50I'm really proud of myself.
33:51There was a point where I didn't think it was ever going to come together, but they were there on the plates, so...
33:58I don't think I've got anything bad to say about it. It's delicious. I would like a larger version, really.
34:04Matcha taste is not too strong, quite mild, and really go well together with this diced mango.
34:12It all just went together really beautifully and was just such a fun way to end a lovely afternoon tea.
34:20I've got to say, this is quite extraordinary work from Ginger.
34:23What looks like just a little sweet white chocolate teapot is really sophisticated in flavour.
34:29This is the most useful chocolate teapot I've ever met.
34:33It's such a privilege to have you in my kitchen today.
34:39You guys just nailed it.
34:41Thank you, Chef.
34:43What an incredible start to finals week.
34:45We said the pressure was going to get much harsher.
34:48We weren't lying.
34:50Cheers!
34:52Well done.
34:54Next, it's back to the MasterChef kitchen and they're going to have to fight it out for their place in the competition.
35:02Celebrities, welcome back.
35:12We hope that you've taken inspiration from Cherish and her exquisite creations.
35:19You've been given a brief, and that brief is to give us a performance in food.
35:23Show us your creative side. Give us a bit of show biz.
35:26You know how important this round is, because at the end of this, one of you will be going home.
35:30Two hours. A proper performance, please.
35:35Let's go.
35:37They need to pull out all the tricks here.
35:40It needs to be fun. It needs to be a show stopper.
35:44But there's a huge risk in really trying to put on a show, adding bells and whistles.
35:49Oop!
35:51The more that you add to this, the more can go wrong.
35:53OK, so...
35:55We're a few stages away from lifting that trophy.
35:59Hopefully, they'll be coming home with me and be going in my toilet to keep the door open.
36:08I'm joking.
36:09So I am making a dish called Treasure Island.
36:13The treasure is a pot of popcorn shrimp.
36:16I'm going to spray it gold so it looks like golden nuggets.
36:19Tortilla chips, blended to look like sand.
36:22And then I'm going to have sour cream with a bit of blue food dye to make it look like the sea.
36:26So it's all going to be like tacos.
36:28Why Treasure Island?
36:29Well, I played Captain Hawk a few years ago.
36:32Is this in pantomime?
36:33Yeah, yeah, yeah.
36:34Oh, no, it wasn't.
36:35Oh, yes, it was.
36:40This is an edible movie scene.
36:43Spicy popcorn shrimp, lovely and crispy bits of prawns.
36:48Needs to be full of flavour.
36:50The taco shells can't be too hard.
36:54Because otherwise the whole thing could fall apart.
36:56And we've even got sharks made from nori seaweed.
37:00Jamie's making the most weird and wonderful dish today.
37:03Put it in the oven so that it crisps and goes a bit hard.
37:07But it doesn't seem to be very much cooking.
37:10He's got prawn, but everything else seems to be staging.
37:14I don't even know if it's going to work.
37:16Dawn, how are you doing?
37:17Oh, my God.
37:19Dawn, you'll have a performance.
37:20You're an entertainer.
37:21The way that I perform is through my novels.
37:23I've written you one today.
37:24Oh, Dawn.
37:26Six layers of orange.
37:27So I've told you a story through food.
37:29Each dish is a different scene.
37:31So we have six different scenes.
37:33And the protagonist is the colour orange.
37:35So the colour orange appears in different ways in each scene.
37:39Her ex-boyfriend is the colour green.
37:41And her new lover is the colour white.
37:44I love this. This is absolutely gorgeous.
37:46What Dawn is producing here is a tasting menu.
37:53Squeeze the ball.
37:55We've got a huge amount going on here.
37:57Scene one.
37:58Green and orange are lovers.
38:00So we're starting off with crispy courgettes in a tempura batter.
38:03Come on, little courgettes.
38:05One more minute.
38:06Serve with a kumquat or ratatouille.
38:08Small orange flavour of marmalade.
38:10Very, very bitter.
38:12Next up, we're going to have a ravioli, which is made from spinach dough and inside an egg yolk.
38:17This has added so much time.
38:20Oh, my God.
38:22How long have I been doing this for? It feels like my whole life.
38:23Scene three is where orange meets her new lover, white.
38:27Here with your best chef.
38:29We're getting orange crispy fried chicken serving on white fluffy rice.
38:35Scene four is an intimate scene.
38:38We'll be dipping things into a fondue.
38:40Thrilled with those. Okay.
38:42Scene five is where the clash of orange's lovers come together.
38:46Okay.
38:48White being mooly, peppery radish.
38:50Hands are just shaking so badly.
38:51Serve with sauce grabiche.
38:54A sharp, herby mixture and very, very strong.
38:57Final chapter, it's going to be a dessert.
38:59Orange ditches both her lovers.
39:02We are left with an orange pudding.
39:04The problem with Dawn's dish is that if one of these things messes up, the story won't make sense.
39:10I have some cover reviews.
39:13About as erotic as a cabbage, says Felicity Sprout.
39:16Sounds inedible, says Nigel Crump, which I think is unfair because it's actually very good.
39:22It would be a miracle if I get this done.
39:24How many minutes?
39:25We are halfway now.
39:27What?
39:28One hour to go.
39:30Just wondering, is that grill on?
39:33Time flies when you're having fun.
39:34There we go.
39:35Alfie Bow now.
39:36Every day is a show for you, isn't it?
39:38It is.
39:39I mean, I'm trying to perform every time.
39:41What's happening here?
39:42I'm baking some sea bream, salmon mousse that's going to go in between the two fillets, with a pippernard with roasted peppers, tomatoes, with a champagne and caviar cream sauce.
39:56That's the showbiz side of my job, I suppose, with the opera crowd.
40:04I'm recreating scales on the back of the fish with potato. That's going to be my warm-up scales. And then I'm going to sing you a song.
40:12The scales need to be cooked through and they need to be browned.
40:19Hopefully they'll curl a little bit like scales do.
40:22And then he needs to hope that underneath all that, the fish is perfect.
40:28Wow, look at this.
40:36Whoa!
40:38Yeah!
40:41I am pushing myself right to the edge.
40:44I am a woman on the edge of collapse.
40:48Hopefully I can stay upright to get to the end of the next challenge.
40:53Ginger, how are you going to make this show more spectacular than your other shows?
40:58It's Celebrity MasterChef's 20th birthday and I am throwing a birthday party like no other birthday party.
41:05So it's like a five-year-old, we've got jelly and ice cream, we've got sherbet dip and hopefully a birthday cake.
41:10But they're all incredibly alcoholic.
41:12So I'm hoping to bring that sweaty, sugar-high vibe to the MasterChef 20th birthday.
41:18Ooh!
41:21Ginger's giving us a Quiroil champagne flavoured cake.
41:24Let's just hope it is nice and spongy and nice and soft.
41:28Ooh!
41:30On top of that it's going to have a buttercream flavoured with cassis.
41:33Ooh!
41:34Got to attach that.
41:36Cassis being a black currant mixture which is slightly sharp and a little bit bitter.
41:41Okay.
41:42We've got pineapple jelly served with rum and coconut ice cream.
41:47Yeah!
41:48Then we've got sherbet with a tequila lollipop.
41:51Trying not to burn my face off with this boiling hot sugar.
41:55Yeah!
41:56Ooh!
41:57Ooh!
41:58Pia Royale needs to differentiate from the tequila.
42:01Or it's just...
42:02Oh, God, I've been really overpowering.
42:05Ooh!
42:07Is your dish called Zest for Life?
42:10Ha, ha, ha, ha!
42:13Zest to impress.
42:15How are we doing for time, please?
42:1730-minute curtain call for the show to begin.
42:23My dish today might be a different side to me.
42:27There is fun in you, despite what people think.
42:32Alan, when your bench is not giving away too much about what this performance is.
42:36I'm recruiting you to come on a quest to find Merlin.
42:39He was a shapeshifter.
42:40I'm obviously advised King Arthur on lots of things.
42:42Merlin was a Welshman, so we're going to take him back to Wales
42:45so we can harness his magic.
42:47We're going to be in search of Merlin.
42:48Yeah, the plate might give some clues to his last whereabouts.
42:51I think there's going to be a few potions, maybe a bit of his beard.
42:54For me, magic's always sweet.
42:55So, we're going to have a chocolate ganache with a cherry compote
42:58and then we're going to pop some long grain rice, put it through icing sugar
43:01and then we're going to have edible moss, which is essentially sponge,
43:04cherry gel and dehydrated coffee, hopefully.
43:07You're extremely focused, you're very, very serious.
43:09Yeah.
43:10There's this amazing fun side.
43:11Well, there always was, John.
43:13He is a fun guy.
43:14I'm not a mushroom.
43:16I think we've found a new playful Alan Wynn and I, for one, I'm loving it.
43:22I'm trying to dehydrate some stuff and make gels.
43:24It sounds good.
43:25Whether it could be achieved is another thing.
43:28The main part of this dish is a chocolate ganache with cherries.
43:32That's quite hot, that is.
43:33So, the flavors of black forest gatta.
43:37You talk about edible beards, what's the beard made from?
43:39It's going to be candy floss.
43:42Every single thing on the plate is a hint as to where Merlin might be.
43:47There's, you know, magic on the plate, magic behind as well.
43:50But also giving us flavor and texture.
43:53That's what this dish needs, what's going to be successful.
43:54If I can get it done, I'll be impressing myself.
43:57Sorry, darling.
43:58No problem.
43:59Celebrities, you have just ten minutes before the performance starts.
44:04Potatoes need a little bit of extra color.
44:06I'm going to get a bit of fire going.
44:08Whee!
44:09For God's sake, I'm never going to get this done.
44:11Right.
44:15Oh, my God.
44:16Chaos.
44:17I've never thrown a kid's party, but it turns out it's incredibly stressful.
44:21Just calm down.
44:23Life is not this hard.
44:24It's a pan of sugar.
44:25Get a grip.
44:28Whee!
44:30You've got just three minutes, everybody.
44:32Go, go, go.
44:34Alfa, you're shaking there, mate.
44:36Oh, man.
44:37Whee!
44:39I'm so far behind.
44:41Oh!
44:43I don't make it easy for myself.
44:45Okay.
44:46Whoo!
44:50Go, go, Jamie.
44:53Sharks on.
44:54Maps on.
44:55The things we say on MasterChef.
44:58Oy, oy, oy, oy, oy.
45:02That's it.
45:03Time's up.
45:04All done.
45:08Captain Lomas, approach the deck.
45:10I can't really see, so I'm going to take that.
45:11First up is Jamie, whose theatrical showstopper dish is Treasure Island themed.
45:24Gold sprayed spiced tempura prawn popcorn to represent treasure.
45:28Lime marinated starfish shaped tomatoes.
45:32Crushed nachos for sand.
45:34Died blue sour cream for sea.
45:36Tortilla wrapped maps.
45:38And shark fins made from crispy nori seaweed.
45:40Served with guacamole and paprika spiced seafood sauce.
45:45You just can't stop smiling when you look at it.
45:48Wow.
45:50I think your prawns, spread with gold, are delicious.
45:57I would say, though, a lot of it is quite rough and ready.
46:01Your nachos, in making them into sand, you do lose some of the magic of nachos.
46:06You can no longer use them.
46:07But, overall, it is impossible to dislike this.
46:12You've got some great flavours.
46:14Your guacamole is seasoned really well.
46:17And with that nori shark fin, which is quite salty and tastes to the sea,
46:20it's great.
46:21It's gone crispy because you baked it really, really well.
46:24The issue I've got are the tortillas.
46:26They're more hard than being lovely and soft.
46:29And I can't actually fold up all the lovely things on it.
46:32But you've definitely run with the brief.
46:34That's a fantastic idea.
46:35Well done, buddy. You did brilliantly. Well done.
46:41I'm feeling OK.
46:45Just a bit annoyed with myself.
46:49Just a few things didn't quite work on the dish.
46:52Alfie Bow.
46:54There you go.
47:10Oh, my God.
47:13Thank you, guys.
47:15I've got tears.
47:16Oh, my God.
47:17Bless you, man. Thank you.
47:19Alfie's dish is sea bream filled with crab and salmon mousse,
47:24covered in crispy potatoes to represent scales,
47:27served with a pepperade stew of peppers, tomatoes and onion,
47:31and a caviar and champagne sauce.
47:33I love the decadence of the champagne and caviar sauce.
47:34I think it's creamy and delicious.
47:35Your potato scales are a little thick.
47:36They haven't turned into those lovely crispy scales you were looking for.
47:37But visually, it's beautiful.
47:38Cheers, guys.
47:40Cheers, guys.
47:41I feel relieved that that's over.
47:44I think it's very lovely and creamy.
47:45It's very lovely and creamy.
47:46It's very lovely and creamy.
47:47It's delicious.
47:48Your pepperade, nice and sharp, sweet with peppers.
47:50And thank you for your singing.
47:51That's incredible.
47:53I love the decadence of the champagne and caviar sauce.
47:54I think it's creamy and delicious.
47:56Your potato scales are a little thick.
47:57They haven't turned into those lovely crispy scales you were looking for.
48:00But visually, it's beautiful.
48:04Cheers, guys.
48:05I feel relieved that that's over.
48:10And the song went down as well.
48:16I'm going to create some drama.
48:21It's a steamy novel.
48:23What you're doing is a six-course tasting menu.
48:25I guess it is, yeah.
48:27But in the guise of a novel?
48:28Yes.
48:30Your protagonist is the colour orange.
48:32She appears in different guises throughout each dish.
48:35The green is the ex-boyfriend
48:37and a new lover who is the colour white.
48:39I don't know who dressed you today.
48:43I've not seen anything like this ever before.
48:45I love how playful this is.
48:49Dawn's first dish, representing scene one,
48:52is a kumquat ratatouille made with courgettes
48:55served inside a pastry cage.
48:57The ex-boyfriend, uninspiring,
48:59just shows up without really doing much.
49:00She's holding it all together,
49:02but she's got a bitter taste in her mouth like kumquat.
49:05Oh, dear.
49:07You've really broadened my horizons.
49:09It's quite peculiar.
49:10Kumquat and courgette, it shouldn't work.
49:13The next scene is an egg yolk and spinach raviolo.
49:17Orange has now had enough,
49:18and she finally breaks free of green.
49:20It's an egg yolk bursting, hopefully, from a ravioli.
49:25God, I can't watch her.
49:26Orange.
49:28Oh.
49:29Orange has broken free from green.
49:32You've got a runny egg yolk coming out of it.
49:34That works really, really well.
49:36Scene three is deep-fried orange and chilli spiced chicken
49:40served with white rice.
49:42Orange is now free of green.
49:43Wanting something to bring the spice back into her life,
49:45she bumps into white.
49:47Chicken's still nice and moist.
49:48Great. Great. Really good.
49:50I love the sauce, and I like that hit of chilli that's coming through.
49:55The next dish is a red Leicester and Gruyere cheese fondue
49:59served with pasta and ciabatta.
50:02So, they're on.
50:03Straight back to hers for a night of dipping and diving.
50:06I think the red Leicester really lifts it.
50:08The fact that there's bread and pasta, really nice.
50:11This is my favourite chapter so far.
50:14Scene five is white mouly and daikon radish
50:18served with a green sauce grabiche
50:20made with chervil, parsley and pickled cucumber
50:23and a pickled mango sauce.
50:25Green person beats up white.
50:28It's like a pickley sauce grabiche.
50:30So, these two white slabs are these people that are in bed?
50:33Yes, they're in bed together.
50:35Oh, my.
50:37Daikon radish or mouly, which is quite bitter.
50:40I don't mind the bitterness of that,
50:41and actually, I don't mind it with a small slice
50:43with your sort of pickle across the top.
50:45I think that's lovely.
50:47The final scene is an orange pudding
50:49topped with cat-shaped puff pastry.
50:52Orange has now had enough, this nonsense.
50:54She doesn't need any of them anymore,
50:55so she kicks them both out and just gets a cat instead.
50:58I love pastry. I love cats.
51:00I love pastry cats.
51:03I love your orange pudding.
51:05It's delicious and it's sweet.
51:07I think it's the perfect note to end on.
51:10You've stepped up the brief.
51:11You've pushed yourself technically.
51:13It's really, really well done.
51:14I like it a lot.
51:17I feel great.
51:18I'm so happy that I pulled it all off.
51:21I think it was very original.
51:25Alan Wynne.
51:26Alan Wynne's dish represents a search for the mythical magician
51:38and shapeshifter Merlin from the King Arthur legend.
51:42Terrifying.
51:44He's made chocolate ganache topped with a rum and cherry compote,
51:48puffed wild rice coated with icing sugar
51:50and candy floss to replicate Merlin's beard.
51:54Served with green sponge cake doubling as moss,
51:57coffee gel and tuile and cherry gel.
52:00I love it.
52:05You've got this lovely bitterness of coffee coming through that rich,
52:09dark, almost bitter chocolate.
52:10Real sweetness coming from that candy floss.
52:13That soft sponge in there, aerated.
52:16Really just a vehicle for the other big flavours.
52:18I think it's delightful.
52:21Those lovely crisp toasted rice pieces on the top.
52:25Loads of boozy cherries.
52:27Delicious.
52:29We haven't found Merlin.
52:31But if you just give me 15 more minutes,
52:33I'm going to have fun trying.
52:36You ran with the brief.
52:37I mean, theatrical, great job.
52:44Well done, Alan Wynne.
52:45Well done, mate.
52:46Well done, mate.
52:47That's fantastic.
52:49Pleased with that.
52:50I don't know if we've found Merlin yet,
52:51but come a little bit closer and found his last whereabouts,
52:54but he'll have moved on by now probably.
53:01Ginger.
53:02Ginger's dish celebrates 20 years of Celebrity MasterChef.
53:06Hello.
53:07Hello.
53:08Champagne Cire Royale sponge cake,
53:11layered with creme de cassis liqueur flavoured buttercream,
53:14served with chilli spiced margarita lolly sticks,
53:17sherbet dip and pina colada rum and coconut jelly and ice cream.
53:23I think we should probably sing because the candles are lit.
53:26Happy birthday to you.
53:29Happy birthday to you.
53:30Happy birthday to you.
53:32Happy birthday Celebrity MasterChef.
53:36Happy birthday to you.
53:40Whoo.
53:41On to the blend.
53:42Oh, I love that smell.
53:43Hecky decky.
53:44I want a party invite.
53:47I want a party invite.
53:50Your Kia Royal Cake has the flavour of champagne,
53:54which is great, with layers of rich, sweet,
53:56buttercream flavoured cassis.
53:57Really, truly delicious.
53:59I love your ice cream.
54:01Rum and coconut, two of my favourite flavours.
54:03It's perfectly judged.
54:05And I love your jelly.
54:06The real star of this for me, though,
54:08is your chilli lollipop with this hot dam.
54:11That is crazy sherbet.
54:14This is a real show.
54:15I think that you pulled it off with aplomb.
54:21Well done, James.
54:23Well done.
54:24Oh, well done, darling.
54:25That was better than I thought.
54:26I feel good, you know.
54:28The birthday party was incredibly stressful.
54:30That's excellent, James.
54:33Now I need to lie down.
54:35I think that's classic birthday party.
54:42I think we should give Alfie a round of applause for the song.
54:45Spectacular.
54:47It's a shame it's not singing competition.
54:52That was fantastic.
54:53We saw stories being told.
54:57A little bit of magic here and there.
55:01Even a song and a birthday candle.
55:03But we're at a point where we have to say goodbye to one of them.
55:05I've got to say this round was a joy.
55:21We've only got four places in the next round.
55:24And that does mean, sadly, one of you is going home.
55:27The celebrity leaving us is Jamie.
55:54Well done, mate.
55:55Well done.
55:56Thank you so much for everything you've done in this competition.
56:01Keep on cooking, please.
56:03Well done.
56:03All the best.
56:07Love you, Jamie.
56:07Bye, darling.
56:13Yeah, it's kind of bittersweet, you know, to have to go.
56:16But I'm going to continue to cook at home.
56:18I've really enjoyed it.
56:19No one can ever take it away from me
56:22that I was a celebrity MasterChef finalist.
56:30You're our final four!
56:33I got thrown up by the skin of Matty.
56:37Got to work a bit harder.
56:39But I'd like to get a little further.
56:42Well done.
56:42That was incredible.
56:44I can't sing, I can't act, can't play rugby anymore.
56:47I can dress up.
56:49Oh, you get good hugs, Jin.
56:51You would think I'd be in a party mood after today,
56:54but actually, I just need to go to bed.
56:57Yes!
56:58Well done.
57:00Being a MasterChef finalist is plenty.
57:02I really want the trophy, though.
57:06I'll try and do it again now.
57:07Oh, my God.
57:10Next time...
57:11Look at that!
57:12Ta-da!
57:13I know.
57:15The celebrities fight for a place in the final three.
57:18Can I get some more eggs, please?
57:21Before facing their biggest challenge yet.
57:24Right, guys, listen up.
57:25Our guests have arrived, so let's get a move on now.
57:28Chef's table.
57:30That is pretty impressive.
57:32You wouldn't know, would you?
57:33No.
57:33This has been done by a celebrity.
57:34See you next time.
57:36See you next time.
57:50Good night.
57:55Transcription by CastingWords
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