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00:00It's finals week on Celebrity MasterChef,
00:05and only the four best cooks remain.
00:09Getting to the final four is real delicious validation.
00:14It feels like my chickens are coming home to roost.
00:17Now I've just got to kill them, butcher them and roast them.
00:22The competition has got so intense
00:24that I'm not getting any sleep right now.
00:27This is the most important round of all.
00:30The nerves are, like, through the roof,
00:33but it's very close, isn't it?
00:35It's one last push to get into the grand final.
00:38It's not quite as tough as playing a test match,
00:40but it's definitely up there.
00:42Tonight, four must become three
00:46as they fight for the chance to cook at Chef's Table
00:50under one of the UK's most exciting culinary talents,
00:54Liam Dillon.
00:57Right, guys, listen up.
00:58Our guests have arrived, so let's get a move on now.
01:00That is pretty impressive.
01:02You wouldn't know, would you?
01:03No.
01:04This has been done by a celebrity.
01:05Sparks are going to fly in this kitchen today.
01:08It's so exciting.
01:10We want fireworks.
01:11We want tears.
01:12We want laughter.
01:13I don't care what it is.
01:14I just want it to be fantastic.
01:16Welcome back, you Fantastic Four.
01:37This is the biggest day of the competition so far.
01:42You have to deliver something truly fantastic.
01:46A mistake could cost you a place in the final three.
01:50Your brief today is to cook as a dish dedicated to someone special.
01:57This is someone who has inspired you, loved you, cherished you,
02:02maybe turned your life in a different direction.
02:05This is a chance to cook from the heart.
02:10At the end of this, three of you will be going through to the final.
02:14Sadly, one of you will be going home.
02:16One hour, 45 minutes.
02:20Make it fantastic.
02:23Fill it full of emotion.
02:25Let's cook.
02:30Yeah, a big round today.
02:31I'm actually really excited to cook today.
02:34It's an important round to get down to the last three.
02:37Everything's at stake, really.
02:39Dawn's food style is big.
02:44Kind of eccentric, whimsical, full of imagination.
02:49There's always a story.
02:51There's always inspiration.
02:53That's why this round could be Dawn's.
02:58I'm fighting for a place in the final three,
03:01and I'm making a kebab.
03:03I mean, when I say it out loud, it doesn't sound like enough.
03:07But I've elevated it.
03:09It's going to look spectacular,
03:11and I'm dedicating it to a really special night in my life.
03:13So I think I'm fitting the brief.
03:18You're doing a kebab for the final three?
03:20I am.
03:21Look, I think delicious food is delicious food,
03:23and kebabs are delicious.
03:25It's a design classic.
03:26I don't think I've ever eaten one sober, though.
03:28That's the thing.
03:29Right.
03:30I'm dedicating it to my husband, Chris,
03:31who first told me he loved me
03:32and asked me to be his girlfriend in a kebab shop.
03:34And we sat in there and ate this kebab
03:36and drank champagne out of a blue plastic bag,
03:39and it obviously changed my life.
03:41So it's quite a significant kebab.
03:43This is full of emotion for you.
03:45This is really special.
03:46For Chris's wedding present,
03:47I got a tattoo of the word munchies on my bottom,
03:50because that was the name of the kebab shop.
03:52That's so beautiful.
03:53So I got it done a week before the wedding,
03:56and I had to hide it from him for the whole week.
04:01Dawn's kebab is made up of layers of chicken and lamb,
04:05which have been marinated with garlic and rosemary and thyme.
04:12Look at that!
04:13Ta-da!
04:14I know.
04:16Dawn's biggest issue here
04:17is she's using different types of meat,
04:19and they all need to be cooked perfectly.
04:22This can't be shoe leather, and none of it can be raw.
04:25It's kind of like a Tudor feast.
04:28Well, you are our queen.
04:33We have got a chilli sauce,
04:34which has got pineapple going through it,
04:36which is sweet but sharp and sour.
04:39Loads and loads of chilli powder, hopefully quite hot.
04:43To give us a little bit of a sour note,
04:45we're also getting pickled cabbage.
04:47I want to taste the pickle.
04:48We need the sharpness.
04:49Great bread should be nice and soft,
04:52but at the same time,
04:53we should be able to wrap the filling inside that bread.
04:57This is a very happy dish to cook,
04:59and it's full of great memories,
05:00so I'm just going to put my heart into it.
05:06Celebrities!
05:0730 minutes gone.
05:08One hour on the plot.
05:10Alfie Bogue, classical singer.
05:15His style of cooking usually packs a punch.
05:19He's given us great showstoppers,
05:20and he's always been inspired by the food of Italy.
05:23When he puts on a show, he puts on a proper show.
05:26Horska!
05:29Oh, my God.
05:32Today I'm baking a cake that consists of two cakes.
05:37One is Parkin', which was my father's favourite cake growing up in Lancashire,
05:42and the second is a Jaconde cake, which is actually also called Les Miserables.
05:51And my dad used to encourage me a lot to fulfil my dreams,
05:55and one of my dreams was to be a singer.
05:57And I took part in Les Miserables,
05:59so I thought the two go hand in hand.
06:02I'm so proud of Alfie Bogue today because in another round,
06:07Alfie didn't manage to serve his cake properly.
06:10Oh, it's leaking.
06:12Sorry.
06:13And he was crestfallen.
06:15But here we are at one of the most tense parts of the competition,
06:19and he's cooking a two-layered cake.
06:24I've dedicated this dish to my father.
06:26I lost him 28 years ago.
06:28He was somebody that inspired me
06:30and told me that it'll always be all right.
06:32So I'm making this cake for him in his memory,
06:35and I'm filling up. Sorry.
06:38No, it's a big deal.
06:40Yeah. Yeah.
06:41Just before I walk on stage,
06:42I say a little thing in my head to my dad.
06:44Give us a hand, Dad.
06:45Today I asked him as well.
06:50We will have layers of Parkin.
06:52Think of Christmas pudding without any fruit in it.
06:54Flayed with lots of ginger and spices, quite dense.
06:58Then a layer of coffee buttercream,
07:01then a layer of Chacon La Miserable cake.
07:05It's very, very light with a light flavour of almonds to it.
07:11Can I get some more eggs, please?
07:13I mixed my sugar in with my eggs.
07:15I should have put the sugar in with the water.
07:17So I'm going to have to start this mix again now.
07:19He's got to be really careful here.
07:21We get a lovely construction of cake.
07:23If they're not even,
07:24the whole thing will topple like the Leaning Tower of Pisa.
07:29I love to eat this thing that I'm making today,
07:31and my special person is very special to me,
07:33and I know that they would love to eat this as well.
07:35We can't help but be in love with drag artist Ginger Johnson.
07:44Her food is full of ingenuity and twists and excitement.
07:50She takes the ordinary and she makes it extraordinary.
07:54I'm making Christmas dinner.
07:56So I'm doing a festive baked salmon with roast potatoes,
08:00Yorkshire puddings and a shaved sprout salad.
08:03Hang on, no turkey?
08:04No, no turkey.
08:05Salmon is the classy way to go for Christmas for me.
08:07I like to spend the second half of Christmas Day
08:09dancing around the living room to lovely records,
08:11and you can't do that when you're full of turkey, can you?
08:13Who are you cooking this for?
08:15It's for someone special.
08:16This is for my dad.
08:17My dad is the one that really inspired my love of food and eating.
08:21He used to cook the most amazing things when I was growing up.
08:24And also Christmas dinner was normally his job,
08:26so this time he's putting his feet up.
08:28I'm going to make us a delicious spread.
08:33My dad has always made me feel safe and loved.
08:39He's also been really supportive through my journey in drag
08:42and performance and all of the things that I've done.
08:45I know that there are a lot of queer people
08:47that are not as lucky as me to have such a supportive family,
08:52and I count myself incredibly lucky for that.
08:56We are getting a baked salmon,
08:58which is going to be covered with a sour cream and dill mixture,
09:01cranberries soaked in orange juice,
09:04alongside pomegranates and almonds.
09:07This is an unusual Christmas dinner by anybody's means.
09:11We've also got roast potatoes,
09:14hopefully really well seasoned and nice and crispy.
09:17Yorkshire puddings, which need to be light and fluffy and crispy on the outside.
09:23And with that, we've got a posh Christmas coleslaw,
09:27Brussels sprouts, shaved very, very thinly,
09:30with a worn-up dressing on the outside of it.
09:33Ginger's going to give us surprises, twists, turns,
09:37and a playful look at some of these things that we know really well.
09:42It's never loads of time.
09:43It's only loads of time if you don't give yourself enough to do.
09:46Alan Wynne-Jones' journey during this competition has been remarkable.
09:54We've seen him go from quite a timid, subdued person,
09:58and now he's grown into someone who strides in,
10:01in a cape with a sword
10:04and throws down the most intricate dessert, which really wowed us.
10:07He's focused, he's precise,
10:09and his food's becoming more and more delicious.
10:15Are we going to Wales today?
10:16We are. This is a Welsh surf and turf, really.
10:19We've got lamb, we've got cockles, we've got lava bread, leek.
10:22So a bit of everything in a few different ways.
10:24Who's inspiring the dish?
10:26Probably about three million people that supported me
10:28the first 20 years of my former career,
10:30but specifically my father for the lava bread.
10:33It was a staple for my dad on his Welsh breakfasts
10:37and my wife for the lamb
10:39because a bit of rack of lamb on the wedding day.
10:41The three million people who supported you
10:43through the early part of your career, how challenging was that?
10:46Oh, I think Wales is a small place,
10:48but the sport means a lot to people.
10:51Um...
10:56I have been chopping onions as well.
11:01I'm fiercely proud of where I come from
11:03and I was supported by a nation,
11:04so probably feeling the pressure more
11:06because of what those people mean to me
11:08and, you know, the fact that I wouldn't be here without them.
11:11The road to ruin in the MasterChef kitchen
11:15is littered with racks of lamb.
11:18Feels like an easy thing to do,
11:20but you can end up with pink on rendered fat
11:22and slightly tough meat.
11:26Dolphin Noir potatoes with layers of lava bread,
11:29that lovely salty seaweed.
11:32There needs to be lots of creaminess and decadence.
11:35There is nothing worse than half-cooked Dolphin Noir potato.
11:40It's going to be served with carrots,
11:42which have been cooked in carrot juice,
11:44so they're intensely flavoured.
11:46We've also got cockles, deep-fried,
11:48so they go really, really crispy.
11:50Those leeks need to be buttery and soft.
11:53That sauce needs to be lovely and shiny, rich flavours of lamb.
11:57He's got nowhere to hide here,
11:59although it sounds understated.
12:01This is one of those dishes where anything can go wrong.
12:07There's 13 minutes left, everybody.
12:10Detail, detail, detail.
12:14It's Christmas. It's got to be gorgeous.
12:16And beauty takes time.
12:19Butter everywhere.
12:23It's all going really well.
12:24The meat is looking epic.
12:26I'm so happy with it.
12:32Look at that.
12:33Celebrities, you've got just five minutes left.
12:35Five minutes left.
12:38Oh, Alfie.
12:41Go on, you can do this.
12:42Yeah.
12:49Do you want to flash it in a pan, or what do you want to do?
12:50Yeah.
12:51What are we going to do?
12:52You're going to get along really fast, OK?
12:57Hello.
12:58Kebab of my dreams.
13:01Blue plastic bags with bottles of fizz.
13:04You're absolutely fascinated.
13:06That's what I'm here for.
13:1060 seconds, everybody.
13:11Just 60 seconds.
13:20That's it, guys.
13:21Time's up.
13:22All done.
13:23Step away from your benches, please.
13:24Ginger, you done?
13:25Yeah, just got nine Yorkshire puddings to eat now.
13:31Ginger.
13:36Hello.
13:37Inspired by Christmas with her dad, drag artist Ginger has served festive baked salmon with a sour cream and dill sauce topped with cranberries, pomegranate and toasted almonds.
13:52Served with chilli, garlic and basil roast potatoes, a sprout coleslaw with a mustard and walnut dressing, and a Yorkshire pudding.
14:05I think your fish is absolutely bang on. Seasoned, soft.
14:12They are some good roast potatoes.
14:16They're all beautifully burnished and crisp in this concoction of chilli and garlic.
14:22They're so delicious.
14:23It's a tiny little delicate Yorkshire pudding.
14:27I like its kind of fluffy, plump, lusciousness.
14:31I really get this feeling that I'm at yours, it's Christmas Day, and it's the one day that we're allowed to just take our eyelashes off.
14:38Yes.
14:41The sprouts, I think they're ace.
14:43It's a fiery coleslaw mixture with walnuts.
14:46You've taken that piece of salmon and dressed it with this real surprising mixture of sour cream, which is sharp, and then sweetness coming from cranberries and pomegranate seeds.
14:57It's fun, it's exciting, and it's definitely Christmas.
15:03My dad is going to be really proud of that food.
15:07I do have that post-Christmas lunch feeling.
15:10Well done.
15:11I feel full, weirdly, even though I didn't eat anything.
15:16Rugby legend Alan Wynne's dish, dedicated to his late father, his wife and his Welsh fans, is lamb cutlets on buttered leeks.
15:29With carrots cooked in carrot juice, deep-fried cockles, served with dauphinoise potatoes layered with lava bread and a lamb sauce.
15:41I know and you know that you had problems with the lamb. The fat needs to be rendered down. It's maybe not as delicious as it could be. However, this dauphinoise is just happiness.
15:57It's soft and it's creamy with lava bread. I think it's a fantastic addition. Your sauce has got a lot of depth. You cook this for your wife, you cook this for your father, but you cook this for Wales. And this is Wales.
16:13Listen, I've seen chefs cook lamb a lot less than that. But I would have liked that fact to be rendered just a little bit more. However, those cockles, they've gone really crispy on the outside, still salty from the sea. Your leeks are really well buttered. The carrots, taste of a carrot.
16:29I think you've done a pretty good job, Alman. Thank you.
16:34Oh, it's obviously a mixed bag. But I'm still pleased. I'm still proud of it. I'd like to think Dad and my wife are proud because, you know, ultimately, I'm representing them.
16:45Broadcaster and author Dawn's Dish is inspired by a date night memory with her husband, Chris, a lamb and chicken kebab marinated in garlic, rosemary and thyme with roast potatoes, garlic sauce, pineapple hot sauce, pickled cabbage slaw, a cucumber and herb salad and caraway and mace spiced flatbreads.
17:12Served with champagne concealed in a plastic bag.
17:21That was quite a sight.
17:22I was literally like watching a boa constrictor swallow a goat.
17:33The meat is fantastic. It's cooked all the way through, crispy on the outside, still really lovely and moist.
17:39And all the juices have gone down those potatoes.
17:43Good, hot, ferocious chilli sauce and the garlic sauce being rich and creamy.
17:47Breads are lovely and fluffy, which is great.
17:50I'm really, really happy indeed.
17:53I really like your slaw because it's got this whack of vinegar that cuts through everything else.
18:00I feel like it's 1998 and I'm on the 73 bus coming down Oxford Street at two o'clock in the morning and I've lost a shoe in a nightclub.
18:11This is fabulous.
18:12Thank you, Grace.
18:13Love, love, love, love.
18:17Oh, I'm so happy.
18:18I'm so happy.
18:19I'm so happy.
18:20It was very bold, I think, to cook them a kebab at this stage in the competition and they loved it.
18:27Cheers.
18:29I think Chris will have loved all of that.
18:31I think he'll feel really well represented and really loved.
18:35Hello.
18:36Hello.
18:38Finally, it's classical singer Alfie with a dessert dedicated to the memory of his dad.
18:44Layers of Yorkshire ginger Parkin, coffee buttercream and Les Miserables cake, an almond jaconde sponge topped with ginger and cinnamon poached apricots.
19:02The Les Mis part of it is undercooked.
19:05Yeah.
19:06And because of that, it tastes a bit of eggs.
19:09Mm, OK.
19:10But the Parkin is just incredible.
19:13Yeah.
19:14And it's gingery and it's satisfying.
19:17And I love your coffee buttercream.
19:20Love it.
19:21The apricot works beautifully with that syrup going through the whole thing.
19:25But we have an issue with the amount of buttercream that's in there.
19:28There's just not enough of it.
19:29And it means it's quite dry.
19:33You know what?
19:34I'm feeling all right.
19:35I'm accepting my mistakes.
19:38I know my dad would have been proud.
19:41I know he would have had a laugh about it, which would have been good.
19:47Four extraordinary celebrity cooks.
19:49There was great intention.
19:51There was lots of invention.
19:52They are cooking from the heart.
19:54They are flooded with emotion.
19:56I hate this bit because we all feel really morose.
19:59But we have to remember that we are the last four.
20:02And that's amazing.
20:04We've got a decision to make.
20:05We only have three places to give.
20:09This round showed Donna Porter at her very best.
20:13Lovely big stand of meat, perfectly cooked bits of chicken and lamb.
20:17We asked people to wear their hearts on their sleeves and wow, did she.
20:23Ginger and her celebration of Christmas perfectly cooked salmon with cranberries, pomegranates and almonds.
20:29And it was delightful.
20:31Ginger cooked one of the greatest roast potatoes I've ever eaten in my life.
20:35Dawn and Ginger have got themselves a place in the final three.
20:39That means we've got a conversation about Alfie and Alan Wynn.
20:45Alfie Bo certainly faced his fears today.
20:48I loved his parking.
20:50Full of ginger and nutmeg and his coffee cream was sweet and creamy.
20:54His other cake, his La Mise cake, wasn't quite cooked enough.
20:59We didn't have the right amount of buttercream to keep it lovely and moist.
21:03It was just a bit dry.
21:06Alan Wynn cooked for us a classic dish and he had nowhere to hide.
21:10Those Dauphin Rot potatoes were heavenly.
21:13He judged perfectly the level of love of bread there.
21:16But he had a hiccup.
21:18The lamb was cooked.
21:19It just didn't have that lovely flavour of the rendered fat
21:22that great roast lamb should have.
21:27Letting someone go at this stage just feels heartbreaking.
21:33If I got a place in the final three,
21:35I would have to ask John and Grace why, first of all.
21:40I wanted to push myself.
21:41That was something my dad always used to say.
21:43Face your fears and go for it.
21:45And I did and made a really nice parking.
21:48I don't know whether that's good enough to take the final three.
21:53I think it's a bit of a schoolboy with the meat.
21:55I still love to get through and have a chance to win.
21:58I got a plate out and everything was there and it's not up to me.
22:02Celebrities, sincerely thank you.
22:20We asked you to cook with your heart on your sleeve and you did just that.
22:27There are only three final places to give.
22:32That does mean one of you is leaving the competition.
22:38The celebrity leaving us...
22:42..is Alfie.
22:43Yeah.
22:44That was good.
22:46I love you.
22:47I love you.
22:48Thank you so much.
22:50Alfie, you've been a joy.
22:52Thank you. God bless.
22:53This has been quite precious.
23:00These moments in life that come about are very special.
23:03I'm super proud and happy to be going home
23:06as a Celebrity MasterChef finalist.
23:11Congratulations, you're the final three.
23:14That was so emotional.
23:15I know.
23:16I know.
23:17I did not see this coming, but come it has and here I am.
23:21Wow, this competition, I never thought I would have been in so deep.
23:26What do I need to do to win?
23:27Well, beat Dawn and Ginge.
23:30I can't believe it.
23:32I just feel so proud of myself.
23:36I'm going to drink some champagne out of a blue plastic bag with my husband tonight
23:40and order a kebab.
23:42You have now earned the right to cook at chef's table.
23:50Hold on tight, ladies and gentlemen.
23:52You're in for a ride.
23:57Nestled in the heart of rural Staffordshire lies an exquisite culinary destination.
24:03The boat, led by one of the UK's most exciting and innovative chefs, Liam Dillon.
24:15This is where it really counts.
24:16Now they are cooking with a chef, four chefs.
24:20Our celebrities will be encountering ingredients they've never even worked with before.
24:25These are specialty ingredients with techniques which are usually reserved for the most professional chefs.
24:32And they've got to master it in three hours.
24:35Growing up in the Midlands, Liam's journey into the culinary arts began age 16.
24:41I didn't know what to do at school. I was lacking that team spirit.
24:44I was craving a kind of unity, teamwork I think.
24:47I was looking at the RAF and the Marines and things like this.
24:50So it was very different to cookery.
24:52And I went to an open day at the College of Food in Birmingham
24:55and I just felt right. It clicked, it worked and I really enjoyed it.
25:00After graduating, Liam's career took off when he went to work for culinary legend, Marcus Waring.
25:07Bit of a baptism of fire, shall I say, coming straight from college into his kitchen.
25:12But I wouldn't be where I am now if I hadn't done that.
25:15The way you work, the way you conduct yourself, you pick up on these things as you go through your career.
25:21He went on to refine his craft at some of the world's most celebrated three Michelin-starred kitchens.
25:28New York's Eleven Madison Park and the world-renowned Noma.
25:33My time at Noma in Copenhagen, another eye-opening restaurant and the way they worked and how they treated ingredients.
25:40With all these things, it was kind of building how I wanted to eventually cook and have my own restaurant.
25:45Tell us all, thank you.
25:51In 2017, Liam returned to his hometown of Litchfield and transformed a humble roadside eatery into a gastronomic sensation with sustainability at the heart of every dish.
26:04I always wanted to have produce on site because we have the space.
26:10Now we have our own little micro farm.
26:13We have chickens, two fish tanks, our own bees, my own apiary.
26:19We have our own pigs, Betty and Peggy.
26:22Each year we're improving it, expanding it to hopefully one day be self-sufficient with as much produce as we can.
26:28Within just three weeks of opening, his restaurant was featured in the Michelin Guide and has since earned three rosettes.
26:36My style and the style of the boat is modern British, celebrating what Yuga has to offer.
26:47When the celebs come in, I think they'll have a bit of a shock.
26:50That's my reputation. We do have high standards.
26:53This is a whole new level of stress for the celebrities.
26:56This is fine dining. This is like nothing they've done before.
27:00Liam's a proud chef and he is not going to let anything out of that kitchen unless it's absolutely perfect.
27:09Good morning.
27:11Morning. Welcome to the boat. Welcome to my kitchen.
27:13Today you're going to be cooking a dish each for my current menu for six amazing chefs.
27:17Lisa Gubin-Allen, Sat Baines, Paul Ainsworth, Dave Taylor, Chet Charmer and Shantelle Nicholson.
27:27Between these guests, there's five Michelin stars.
27:30So the pressure's really on. Ready?
27:32Yeah. Let's do it. Let's do it.
27:34Lots to do. So let's get cracking.
27:38The celebrities will have three hours to prepare and cook their dishes.
27:42Dawn will be kicking off today's event with an intricate starter.
27:48Have you cooked quail before?
27:50I haven't cooked it myself, but my auntie used to roast us a whole quail each.
27:54Amazing. Yeah, I love it.
27:56Her dish is a roast quail breast with a quail leg terrine topped with toasted seeds.
28:03In a lot of my cookery, I try not to waste.
28:06But what I like is to use every part of the ingredient, whatever it may be.
28:10First of all, the quail has been poached.
28:12Then we're going to start to roast it.
28:14A lovely colour on the side of the quail.
28:18Get nice and golden all the way around.
28:21With the quail, we want a nice pink look to the flesh.
28:24It's undercooked. It's not nice at all.
28:26So we're going to rest the quail while we bring the rest of the dish together.
28:29Smells amazing already.
28:32As well as cooking the quail on the crown perfectly,
28:35her second key component uses another part of the bird.
28:40We take all the leg meat and make a little serene with it.
28:44They're also going to take their bones and they're going to make a little pan sauce.
28:48Just make sure it's nice and light.
28:50If it's overdue, it'll be too strong.
28:52It'll just ruin the dish.
28:53The critical moment for Dawn will be to precisely carve the quail breast from the crown just before service.
29:00Just come down this way here.
29:02It's almost like a little chicken.
29:05Quails are very delicate meat.
29:07It's fiddly, it's small.
29:09They've got to be quite precise with their knife skills.
29:12The dish is finished with pickled carrots, a smooth carrot puree and the quail sauce.
29:22It looks so pretty.
29:24Happy?
29:25Yeah, obviously now I've got to learn how to make the sauces and things, which is where I'll have a breakdown.
29:29You'll be great.
29:31Just got to have a delicate hand and not burn the quail.
29:34What could possibly get wrong?
29:36So step one of this dish is to butcher six little quails, which is a dirty business.
29:46Oh my God, what is that?
29:49Nubbin in there.
29:53It looks like Alan Wynn's doing some sort of DIY project over there.
29:56He's making dinner or building the table.
29:57We're going to eat off. Who knows?
29:59Alan Wynn's dish also requires butchery, as he's taking on a whole lamb saddle
30:04for today's main course.
30:07Lamb loin with crispy sweetbreads and barbecued asparagus.
30:14This dish, again, it follows the using everything of the animal.
30:17The lamb they'll be using is the lamb that was grown on this land here.
30:21So they need to be careful.
30:22My pride enjoyed my girls.
30:24I was feeding them every day, so they need to make sure they give them a good send off.
30:28Lovely passes of lamb loin with a mousse around the outside,
30:31flavour with lots and lots of herbs.
30:34Firm to the touch, but not hard in any way.
30:39So we're just going to gently seal it here.
30:42I think a classic error is it's not roasted well enough in the pan before it goes into the oven.
30:46It's a nice golden colour on the base.
30:49And it's very difficult because you can't see how well it's cooked until you cut through that lamb.
30:53Alan Wynne is a perfectionist and has rarely put a foot very wrong until the last round when he messed up his lamb.
31:03This is his chance of redemption.
31:05You cut much lamb?
31:07Don't ask.
31:09Didn't go too well.
31:11I've had better day, shall we say.
31:13Today's the better day.
31:15While the lamb roasts in the oven, Alan Wynne will need to juggle two crucial garnishes.
31:22Deep-fried lamb sweetbreads.
31:24There's no timer on the deep-fryer though, is there?
31:26It's up there.
31:27OK.
31:29Essentially once it's golden, it's ready to go.
31:31And barbecued Litchfield asparagus.
31:33The dish is finished off with a vibrant herb emulsion and a lamb sauce with capers.
31:46Simple as that.
31:48Thank you, chef.
31:52Using every part of the lamb, Alan Wynne must butcher down the loins.
31:57Did you see that?
31:58Two bang on under it.
31:59Good.
32:00The trimmings for his mousse and the bones for a sauce.
32:05The chef made it look far too easy.
32:08I like the simplicity of the plating but I think there's a lot more that goes into it.
32:11Hopefully I can nail it today and the chef isn't shouting at me.
32:16Ginger is working on a coffee parfait for an unusual dessert with eight technically challenging elements.
32:22This is the only time I've been in the kitchen where a five inch heel would actually really have helped me out.
32:30The coffee parfait will be paired with flavours of chocolate, hazelnut and artichoke.
32:36This dish was inspired by my time at Nomen in Copenhagen using a lot of savoury in sweet dishes.
32:45So the coffee parfait is going to be one of your first jobs because that needs to go into the freezer and set and then it's going to be sprayed with white chocolate.
32:52OK.
32:53We've got a chocolate ganache.
32:56We're going to pipe these on the plate.
32:58The dessert require someone that's precise and steady hand.
33:02We have some Pedro Jimenez sherry jelly.
33:05So these needs to get to the plate, Ginger, all right?
33:07I was going to say.
33:09We've got some spares.
33:11Ginger will also have to deliver a praline and dark chocolate faiatine and Liam's signature artichoke ice cream.
33:19So call this a Rocher.
33:21OK.
33:22You scooped ice cream before?
33:24Not like this.
33:26Scoop like this.
33:28Wow.
33:29The ice cream's not heavy, heavy artichoke.
33:31It's got a lovely, subtle flavour running through it.
33:34You make that look really easy.
33:36Yeah, that needs to go into the ice cream machine. Sharpish.
33:43Yeah, easy.
33:45If you say so.
33:48Ice cream, parfait, jelly, that means lots of setting.
33:53Her biggest problem with this is time.
33:56I don't know enough about the things on that plate to say which one's going to be the hardest to do.
34:01It's all a bit of a mystery to me at the moment.
34:06A parfait, a mousse which has been set.
34:09It needs to be lovely and soft, but still slightly firm.
34:12I'm excited about my task today.
34:13It's very detail orientated, isn't it?
34:15For me, fine dining restaurants live and die by their dessert course.
34:20This isn't just putting some sticky toffee pudding out and a jug of custard.
34:24This is art.
34:26Freeza, let's go.
34:29Great.
34:30The celebrities have just two hours left before service.
34:37On the starter, Dawn's only just finishing off her quail butchery.
34:43I feel like I'm slightly getting the hang of it now.
34:46Five birds in.
34:47But it's not a pleasant job, that's for sure.
34:51She's also got the bones on for her sauce and is making a start on the tureen.
34:58Dawn's tureen is made up of the leg meat of those quails which have been cooked slowly.
35:04There's a chicken mousse which will be used to bind the quail leg meat.
35:08It's really hard work and it's also just slippery and raw and disgusting.
35:13Yeah, raw chicken.
35:15Really, really lovely.
35:17That mousse is split, it's undercooked, it's not going to work.
35:21It's under my nails and I think it will be for some months.
35:23The reality of being inside a fine dining kitchen is maybe sometimes a little bit unpleasant, not for the squeamish.
35:32Her mousse prepped, Dawn now needs to get her quail sauce on the go.
35:38A good amount of Madeira, nice stock, reduced down so it's going lovely and glossy.
35:43It can't be too thick like jelly, it can't be too thin or it's going to be watery.
35:47It's so good. It's the kind of gravy that you make on a Sunday where you have to text everyone you know and tell them about your gravy.
35:55Maybe it's just me that texts everyone I know about their gravy.
36:01Over on the lamb dish, Alan Wynn is also working on a complex sauce.
36:08So we've got fennel, carrots, rosemary thyme, mint, garlic, coriander seeds.
36:13So it's just the base before we add the alcohol.
36:17So the sauce has got to be lovely and light, it's got to complement the lamb.
36:20It can't be sticky, flaggy.
36:23Thyme is the art form I think, so I've just got to make sure it doesn't stick or burn.
36:28If it's over-reduced it's not going to taste very good at all and it's going to look horrible on a plate and it'll end up being like lamb tar.
36:34It's like being in a sauna but you're putting alcohol on the coals.
36:43With his sauce reducing, he can move on to the all-important lamb mousse that will top the loin.
36:49So it's got the lamb in there, egg white cream, a little bit of seasoning, blitzed it and now we've put it through the drum and sieve.
36:57Getting this mousse smooth, it's kind of a pivotal part really.
37:00The showpiece isn't it? If that's not right then the whole dish falls apart.
37:03So I just want to make sure that's right.
37:04With her parfaits into frieze, Ginger's tackling the next time-critical element of her dessert, the vegetable ice cream.
37:19I've never seen an artichoke when it's closed off before.
37:21Normally it's a beautiful little green thing, they look like little angry potatoes that have gone wayward in life.
37:27The surprise of that ice cream, of course, will have the flavour of that nutty root vegetable.
37:31Jerusalem artichokes, they go brown.
37:34So Ginger's got to be careful that she gets the milk really quickly so they stay lovely and white.
37:40Ice cream underway.
37:42Her next technically challenging component is the sherry jelly, which also needs time to set.
37:48So we use a Pedro Jimenez sherry to go in the jelly.
37:51It can't be boiled because you boil lots of lovely, sweet flavour.
37:57Hello Ginger, how are you doing?
37:58Hello.
37:59This is another situation of lots of different pots of slop that will hopefully turn into something delightful.
38:04I think the problem is going to be putting it all together, isn't it?
38:07Yes, everything has to be in the right solid or liquid state for it all to happen.
38:12I feel like you're starting to become at home doing these fancy puddings.
38:16I'm beginning to trust the process a lot more.
38:18I'm just casting that doubt to one side now.
38:20That doubt's none of my business.
38:21One, fifty.
38:22Ginger has so many things to keep her beautiful, lashed eyes on.
38:31Unless everything's completely set and done properly, Ginger doesn't have a dessert.
38:34She's got herself a milkshake.
38:36I think we're in good shape.
38:37No one else seems to be panicking, I'm not going to panic.
38:42Half the prep time has gone.
38:45Right guys, Dawn, you're first up in 90 minutes.
38:47Yes, Chef.
38:49Yes, Chef.
38:50Yum.
38:51Over on the starter, Dawn now has the fiddly task of picking the quail leg meat for the terrine.
39:00Good Lord, it's much easier to get the meat off the bone with your team.
39:06If I could bite this off.
39:09She has to check through every single bit to make sure there's no bones.
39:12And we are talking about the smallest piece of bone.
39:15Nobody wants to find bone in something which should be a lovely, smooth terrine.
39:18The chefs have got as fast as hands.
39:21Please, I just take all the meat off that chicken.
39:22That was so hot.
39:26Having raced to get the quail meat picked,
39:28it can now be combined with the chicken mousse and put onto steam.
39:33I'm getting into it now.
39:34I feel good about being in this kitchen.
39:35It's quite an overwhelming recipe because there's so many elements to it.
39:38It's just really technical.
39:40So I'm just hoping I'm going to get it out on time.
39:44The problem with chicken mousse is that if it gets too hot,
39:47the proteins start to change and it becomes very, very grainy.
39:51The chefs will know exactly what they're looking for.
39:53That chicken mousse can't be grainy in any way at all.
39:58Also with a mousse to contend with is Alan Wynne,
40:02who's only just finished making it.
40:05It keeps the loin tender because there's not a lot of fat in the loin.
40:08But you kind of replicate where the fat is and you're covering it with mousse to keep it nice and moist.
40:12Use a crepernet to hold it all together.
40:14I think it's the stomach lining of a lamb.
40:17Yeah, so it's interesting stuff, isn't it?
40:19It's just relatively delicate.
40:21I'm going to tear it though.
40:25Complex?
40:26Yeah, technical.
40:27You know, it's nice being in an environment with a little bit of pressure.
40:31You achieve something and there's elements here that I've never done.
40:34And that's what I'm enjoying.
40:35The prep that has gone into the mousse has just been mind-boggling.
40:40Flipping out, I just realised we've got so much more to do.
40:44Quite a few things to do on the main course, yeah.
40:47And when he's put himself a little bit behind it,
40:49but he's picking up the speed a little bit.
40:51He knows he's got a lot to get on with.
40:54Sweetbreads, the gland from inside the neck of the lamb.
40:57They're quite delicate, quite small.
40:59Never done sweetbreads before.
41:01I've got to take the membrane off now
41:02and then I've got to panay them, ready to fry them.
41:05Right, Alan Wynne, you've got an hour, yeah?
41:07Crack on and you'll be sweet, you'll be there.
41:10Yeah, sure.
41:12Liam is proud of his produce.
41:14That means that Alan Wynne here is under real pressure.
41:17He has to keep his eye on the clock as well.
41:19He can't afford to run behind.
41:21Those diners will want their food and they want it to be exact.
41:28On pastry, Ginger is also up against it.
41:32Hello, welcome to Ginger's whisking corner.
41:35If you stand still too long enough, I will whisk you as well.
41:39She's rushing to make another integral element
41:42that needs time to set.
41:45A ganache made with lots and lots of chocolate and cream,
41:48so it whips up and becomes really creamy.
41:51I've now got to beat a load of butter into it
41:53until I get to ganache texture.
41:56This is hard work.
41:59Keep resting.
42:01Whipped too long, it could curdle.
42:03Not whipped long enough, it could be grainy.
42:05So, push it all down, give it a twist.
42:10With so many elements to juggle,
42:13she's yet to finish a vital component.
42:16So, I'm adding the artichoke puree into the milk and egg
42:22and cream mixture.
42:26Crucial part of the ice cream getting up to temperature as well, isn't it?
42:28Now, I'm just waiting for this to get up to 84,
42:31and then I'm going to pour it over the bowl of ice,
42:34and then we'll be good to go into the machine shortly, I think.
42:38Ginger has only just got her ice cream on to churn.
42:41That really only leaves for about an hour
42:43to make sure that ice cream is churned and properly set.
42:46If anything goes wrong with that ice cream,
42:47there's no coming back.
42:49This is really trying very hard to become ice cream,
42:52and it's not got long to get there, so...
42:54Come on, you can do it, I believe in you.
42:57I'm feeling confident,
42:58but it really could all go south very quickly, I think,
43:01in the next half an hour.
43:04Today's guests are six of the UK's most respected chefs.
43:10The reputation of the boat is amazing,
43:13and the expectations from Liam will be through the roof.
43:17He'll want these celebrities to absolutely do his menu justice.
43:21So Liam and I worked together many, many years ago,
43:25so it's nice to be able to see how far he's come since that time.
43:29Liam's very inspirational in his philosophy,
43:31his best of being quite local.
43:33He's a phenomenal chef,
43:34and I think, you know,
43:35we'll get some really good food out today
43:36if he can execute it well.
43:38I think they've got a challenge on their hands, really.
43:40You know, roast quail, sweetbreads, parfait, ice cream,
43:43so loads of technical issues.
43:46I've been cooking for 20 years,
43:47and I would look at this menu and think,
43:49it could go wrong pretty quickly.
43:51So I'd be quite daunting as a complete amateur,
43:54let alone as a chef.
43:56Liam's been making waves in the area for a long, long time.
43:59It's still going to be delicious, great food,
44:01and excited to eat it.
44:04Right, guys, listen up.
44:05Our guests have arrived.
44:06You've got exactly 30 minutes left, OK?
44:08So let's get a move on now.
44:09Yes, chef!
44:10It's getting hot in the kitchen.
44:15On the starter, Dawn's in full flow
44:17with the first stage of her quail cookery.
44:21I'm just poaching my quail.
44:23It was a sentence I didn't think I'd ever say.
44:27That's a really key part of the dish.
44:29If she hasn't poached that correctly,
44:31then it's going to be undercooked or overcooked.
44:35While keeping one eye on the quail,
44:37she's still got three carrot garnishes to prep,
44:40the first being a puree.
44:43So cooking carrots in carrot juice
44:45and adding some chicken stock.
44:47It's so vibrant.
44:49Orange.
44:50So puree needs to be cooked well.
44:52It can't be split.
44:53It can't be grainy.
44:54It's a nice glossy colour.
44:56Sometimes you make a puree too wet
44:58and then it just falls on a plate.
45:00Can't have any of that.
45:02So indulgent and silky.
45:05So beautiful.
45:07Oh, my God.
45:12I'm so clever.
45:15As service approaches,
45:16this is when the pressure is on.
45:17This is when you'd really rather be an octopus with several arms
45:21because you're going to have six pans on the go.
45:23If you miss something off that plate,
45:26it might be seen as a disaster.
45:29Despite multiple elements to her dish,
45:31Dawn's on top of her prep.
45:33But she now needs to portion the all-important quail leg tureen.
45:37Oh, God.
45:41Wow.
45:43It's a massive piece of bone in there.
45:46Just under 15 minutes to go before service.
45:49Dawn's discovered a bone in the tureen for the starter.
45:52Oh, no, there's another bone in there.
45:54That could be a problem.
45:55You OK, Dawn?
45:56There's quite a big bit of bone in it,
45:57which I'm really confused about.
45:59I don't want sap veins eating a quail bone.
46:01I completely appreciate that.
46:02No one does.
46:04While Dawn rushes to rescue her tureens,
46:07over on the main, Alan Wynne has caught up
46:10and is checking on his sauce.
46:16It's got, I think, a bit more acidity in.
46:17It's got a nice big spoonful of capers in there.
46:22Yeah, great. OK.
46:24He now needs to face his nemesis and seal off his lamb.
46:29Turn them because you want that contact in the pan with the lamb.
46:32Alan Wynne can't afford a mistake,
46:34like last time he cooked lamb for us.
46:37He can't overdo it and he can't underdo it.
46:39And then when you've done the ends,
46:41then into that tray,
46:42we'll pour over all the aromats and then into the oven.
46:48The lamb's in with the mousse and the cover in,
46:50so hopefully it stays intact.
46:52You know, I've got the big man's reputation
46:53in the palm of my hands,
46:54so I'm trying not to drop it.
46:59On dessert,
47:00Ginger is yet to finish all eight of her components.
47:05This is the fanciest rice crispy cake
47:06you've ever made in your life.
47:09This might actually never make it into the food.
47:11I might just have to have this as a second breakfast.
47:15With the feuillotine cooling,
47:17it's also a race against time for her coffee parfaits
47:20that need to be sprayed with white chocolate.
47:24Get out of there.
47:26I've got to move quite quickly
47:27because obviously I don't want them to melt.
47:36I wish I could do my wake-up with this.
47:38I'm tempted to try.
47:39Put it all in a blender,
47:40stick it in here and see what happens.
47:43Ginger's parfaits could start to melt.
47:45Chocolate crust around the outside could break.
47:48She's got quite big hands
47:49and we're talking about delicate work here.
47:55Okay.
48:02So here's to a delicious lunch, guys.
48:04Cheers, everyone.
48:05Good to see you all.
48:06Yes.
48:07Good to see you all.
48:09Okay, Dawn.
48:10It's go time.
48:11Okay, let's go.
48:13It's crunch time for Dawn
48:14as she's the first to face service.
48:17It's all about getting the lovely golden colour
48:19all over the quail.
48:21Roast quail, heritage carrot,
48:23lectorine quail sauce.
48:24I mean, immediately, for me,
48:26it's a real celebration of quail.
48:28Turn it around using the contours of the pan.
48:31Beautiful.
48:32Oh, yeah, that looks great.
48:33Yeah? Lovely.
48:34There's a fine line with the quail
48:35because it is such a delicate meat.
48:39Quails roasted,
48:40she now has to carve the breasts perfectly.
48:44Beautiful.
48:45Lovely colour, yeah?
48:46Yeah, great.
48:50Okay.
48:51So the quail on, lovely.
48:55Delicious.
48:56To read, to make sure the leg meat
48:59is cooked all the way through,
49:01there's such a fine line
49:02between it being really tough
49:03and then being nice and tender.
49:08What's left to go on there now, Dawn?
49:09Some blobs.
49:12I'm actually interested to see
49:13what happens with the carrot.
49:14Is it going to bring enough life
49:15and acidity and sweetness
49:16to the dish as well?
49:18Oh, look at that.
49:19That's gorgeous.
49:21I think it's all going to come together
49:22last minute, so it's controlling the nerves
49:23to make sure that they get the plating
49:25absolutely beautifully.
49:27Let's start going, please, Mitchell.
49:30Oh, thank you.
49:34Well done.
49:35Well done.
49:36Thank you, that was amazing.
49:39I'm really happy with how that went.
49:40It was all so pretty, and I made it.
49:43Dawn's starter is roast quail breast
49:47with a quail leg and chicken mousse terrine
49:50topped with toasted seeds,
49:52served with pickled heritage carrots,
49:55carrot flowers, carrot puree
49:58and a quail sauce.
50:00My quail breast, the cooking is absolutely perfect.
50:01It's tender.
50:02It's pink.
50:03Love the carrot puree.
50:04The sauce kind of brings it all together.
50:05It's got some raw depth of flavour in there.
50:06The terrine was really well seasoned.
50:07I think that extra balance of texture
50:08with the crunch on top of the terrine
50:09just kind of finished the whole thing off.
50:10Little pickled elements of the carrot that came through
50:12and really cut the richness of the sauce.
50:14Yeah, they should definitely be proud of themselves.
50:15It was a lovely, lovely plate of food.
50:16It's a really solid plate of food.
50:17The flavours were great,
50:18but unfortunately,
50:19just as I took my last bite,
50:20I found a bit of bone in the terrine.
50:21I found a bit of bone in the terrine.
50:22I found a bit of bone in the terrine.
50:23That is just remarkable.
50:41Still pink.
50:44I think the terrine is probably my favourite part.
50:48It's so soft.
50:50Our quail terrine, absolutely perfect.
50:51However, one of the chefs at the table got a little bit of bone.
50:54But otherwise, I think it's pretty well spot on.
50:57The shine on the sauce is just perfect.
51:00Love it. It's delicious.
51:02I feel quite emotional.
51:03You see how far dawn has come.
51:05This is how fine dining should be.
51:08Next up, the pressure is on Alan Wynne
51:11to deliver the perfect main course.
51:14When they're nice and golden,
51:15we'll slice the lamb and then we're onto the pass.
51:18Lamb can go a few different ways.
51:20Getting that cut down, that's not easy.
51:23Beautiful. Look at that. Stunning, mate.
51:25Lamb is a very intense flavour.
51:27So is the asparagus able to stand out?
51:29You want to, like, try and get those little charm marks.
51:32It's all about the balance.
51:34Lovely dressing of the rapeseed all over the top.
51:36OK, brilliant.
51:40Sweet bread is amazing, and that's a tricky thing to do.
51:43You get that beautiful exterior
51:45but still nice and peaky in the centre.
51:48What stuff to go on, Alan Wynne?
51:49Just the emulsion and then the sauce.
51:52Looking very, very good.
51:54And I think that sauce is going to be key.
51:56Not too cloying, nice and light and fresh.
51:59How's he done, Liam?
52:00Brilliantly well. You've started to finish.
52:02Yeah, thank you.
52:04How gorgeous.
52:06Bye-bye, mate.
52:08Thank you very much, Alan.
52:09It's a pleasure.
52:11Excellent.
52:15Enjoyed it. I like the flow.
52:16Once you're into the zone, as it were, you can focus.
52:19So I'm just grateful to have the opportunity to put it out there.
52:22Alan Wynne has cooked lamb loin encased in a lamb mousse
52:27with crispy lamb sweetbreads, barbecued asparagus and a herb emulsion
52:34served with a lamb sauce finished with capers.
52:38That lamb loin cooked perfectly right.
52:44The sweetbread nice and crispy on the outside.
52:46And that grilled, barbecued asparagus just works really well.
52:49I think that's delicious.
52:50I think the mousse is incredible.
52:52Very light.
52:53Perfectly cooked.
52:54You know, I like those little caper berries in the lamb sauce as well.
52:57That is pretty impressive.
52:59Yeah, I can't really fault much from it, which is pretty phenomenal
53:03given their level of experience.
53:05That's probably one of the loveliest pieces of lamb I've ever eaten.
53:08To see Alan Wynne come back from that last round
53:11where he made a bit of a mess of lamb has really got me in the heart.
53:15Well seasoned, well flavoured, lots of skill.
53:17I think Alan Wynne should be very proud of himself.
53:19Finally, it's Ginger, who needs to bring together
53:24all eight elements of her technical dessert.
53:29So the dessert sounds really interesting.
53:32I think within this is quite a balancing act.
53:34Right then, parfait out.
53:38Coffee parfait can be such a powerful flavour.
53:41Getting the texture out of the parfait, you don't want it too frozen.
53:44With the coffee, a little bit of chocolate in there
53:46should be a great kind of pairing.
53:48Go, go, lift up, lift up.
53:50That's it.
53:51And then one out there.
53:52Yep.
53:53Go, Ginger.
53:54Brilliant.
53:55What's left to go on after the ganache?
53:56Sherry jelly.
53:57I've got crispy, crunchy things that I can't remember the name of.
54:00Sherry jelly.
54:01Put them in the gaps here, here, here.
54:03I think it all reads really well.
54:05It's whether or not I can deliver on the palate.
54:07It's finished.
54:08It's the ice-choke ice cream.
54:09So it's a nice, posh scoop rocher.
54:11Yeah.
54:12I'm going to give it a go.
54:13Good.
54:14If they're going to do a quenelle with the ice cream,
54:16obviously that's going to take a bit of practice.
54:18Go again.
54:19Go again.
54:20How much do I put that back in?
54:21That's it.
54:22Rotate now around and lift it up.
54:23Okay.
54:24Yeah.
54:25Will the artichoke flavour still stand through in the ice cream
54:28once it's gone through the cooking and freezing process?
54:30That's perfect.
54:33Hands, please.
54:34Well done, Ginger.
54:39Stressful day.
54:41Yeah, that was a journey.
54:42It was a journey, but we got there at the end.
54:44Absolutely.
54:45That was brilliant.
54:46You've done really well.
54:47Thank you so much.
54:48Well done.
54:49Relax now.
54:50Well, after you've cleaned down.
54:51Let's go.
54:52I would never have believed that that was something that I was capable of
54:54a few weeks ago.
54:55So, yeah, I'm really pleased.
54:57For dessert, Ginger has made coffee parfait sprayed with white chocolate,
55:04sherry jelly, a chocolate ganache topped with roasted hazelnuts,
55:09served with an artichoke ice cream, chocolate fouillotine,
55:14and pulled chocolate tuiles.
55:16Technically, it's probably one of the best desserts I've had
55:23for a very, very long time.
55:25The balance is perfect.
55:26The softness of the coffee is not too harsh.
55:28It was like an adventure.
55:30The artichoke ice cream was a winner.
55:32You know, it's silky smooth, but a great artichoke flavour coming through.
55:36I love it. Yeah.
55:37Fantastic.
55:38The chocolate's lovely.
55:39It is an absolutely beautiful, well-executed dessert.
55:44You wouldn't know, would you?
55:45No.
55:46This dish has been done by a celebrity.
55:48I love the ganache.
55:50I love the Pedro Jimenez jelly.
55:52This little bullet of booziness.
55:54This dish is packed full of technique.
55:56I think that Ginger's done a great job.
55:58Yeah.
56:07Chefs, congratulations.
56:09What a great meal.
56:11I don't think any of that food stuck out as something that
56:13wouldn't have been prepared by a professional chef.
56:15So you should be very, very proud.
56:17Thank you so much.
56:18It was a pleasure to cook for you.
56:25Oh, my goodness.
56:26We did it.
56:27I know.
56:28We did it.
56:29It's been a great day overall.
56:30It's been a great day overall.
56:31They've come with gratitude, been focused, and they've just got on with it.
56:33It's just all you can ask.
56:35It was really nerve-wracking cooking for Michelin-starred chefs.
56:38But I feel like I rose to the occasion.
56:40So, yeah, I'm feeling really, really good about it.
56:43That's a very thrilling group of people to cook lunch for.
56:46And I learned loads as well.
56:48The next challenge is a big one, and I'm sure the intensity and the stress levels are going
56:53to go right back up.
56:54Well done, guys.
56:55Well done.
56:56I'm full of emotion talking about our three finalists, because we've seen them come so
57:02far.
57:03We're amazing.
57:04All the lessons are over.
57:05It's back to the MasterChef kitchen, because there's three cooks, and only one of them
57:09could be our winner.
57:10One more to go.
57:11One more cook.
57:12Three courses and home.
57:14Next time, it's the Celebrity MasterChef final.
57:20Don't panic.
57:21Don't panic.
57:22And Dawn.
57:23Ouch, ouch, ouch, ouch, ouch, ouch.
57:25Alan Wynne.
57:26It was easy.
57:27I didn't want to do it.
57:28And Ginger.
57:29Okay, okay.
57:30Things are happening.
57:31Go all out to take the title.
57:33I'm just trying to keep a calm head.
57:35I'm very, very up against it.
57:37You smashed us out of the park.
57:39I don't have any notes other than, wow.
58:09I don't have any notes.
58:10I don't have any notes.
58:11I don't have any notes.
58:12I don't have any notes.
58:13I don't have any notes.
58:14I don't have any notes.
58:15I don't have any notes.
58:16I don't have any notes.
58:17I don't have any notes.
58:18I don't have any notes.
58:19I don't have any notes.
58:20I don't have any notes.
58:21I don't have any notes.
58:22I don't have any notes.
58:23I don't have any notes.
58:24I don't have any notes.
58:25I don't have any notes.
58:26I don't have any notes.
58:27I don't have any notes.
58:28I don't have any notes.
58:29I don't have any notes.
58:30I don't have any notes.
58:31I don't have any notes.
58:32I don't have any notes.
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