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Celebrity MasterChef (2006) Season 20 Episode 15
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00:00Five weeks of a fantastic intense competition.
00:04Wish me luck.
00:0615 celebrities pushing themselves to the limit.
00:09Still no idea what I'm doing.
00:11This is not what I planned.
00:13I've never seen anything like it in my life.
00:15From actors...
00:17...to singers.
00:19Recon!
00:21Pressure.
00:23From gladiators to drag queens.
00:25Hello, welcome to Ginger's Whisking Corner.
00:27From reality stars...
00:29...I'm stressed now.
00:30Lot going on. Lot going on.
00:31I'm flustered. Boys, I'm flustered.
00:33To sports heroes.
00:34We're broken in.
00:36There's been so much emotion in this kitchen.
00:39Wow!
00:41And yes, sometimes it can be a little hit and miss.
00:44Oh, God, look at that.
00:46Oh, no!
00:48Ooh!
00:49What have you done to John?
00:51But we've also had the most amazing food.
00:54Extraordinary food.
00:55I love it, I love it, I love it.
00:57Boom!
01:00But now we're down to our final three.
01:05It is the final day of Dinner Lady Boot Camp.
01:09Today we are all going to graduate and take our hairnets off
01:12and throw them up into the air,
01:14and then somebody is going to be crowned the champion.
01:17I can't wait.
01:19Do you know what?
01:20It would be nice if I won.
01:21Yeah, I would be pushed out of the comfort zone,
01:23and I've had to test myself.
01:24But I've loved every minute.
01:26So, yeah, I guess I'm a glutton for punishment.
01:32I am so happy to be here today.
01:36There's a one in three chance that I'm actually going to win MasterChef.
01:40And that's an incredible feeling and also a terrifying feeling.
01:45These three celebrities have been on the most intense cooking course the world can offer.
01:52But there can only be one winner.
01:54I'm going to see you right now, Grace.
01:56It's going to go off with a bang.
01:57I am the strange little bald man that lives inside Ginger Johnson.
02:00I am the strange little bald man that lives inside Ginger Johnson.
02:27I grew up in a tiny little village in County Durham,
02:29surrounded by trees and fields and cows.
02:36Hello.
02:38I think even from being a small child,
02:40I was always a little bit of a show off.
02:42Please, can I be the shiniest person in the UK?
02:46I've always liked attention.
02:47I've always liked people clapping at the end of things.
02:50That is so fab.
02:52Love that.
02:53In the time that I grew up,
02:54there weren't really a lot of queer people in the media.
02:56I think the closest I got to seeing a drag queen
02:58would be a pantomime dame.
03:01Shoulders out. Daring.
03:03And for a long time,
03:04if you'd asked me what I wanted to be when I grew up,
03:07I would have said a pantomime dame.
03:08Thank you, darling.
03:09See you soon. Bye.
03:10But I didn't really get into drag properly until I was at university.
03:20It takes about two and a half hours to get into full drag.
03:25And then it kind of all just snowballed from there.
03:29The UK's next drag race superstar is...
03:36Ginger Johnson.
03:38And now Ginger Johnson is my entire life, basically.
03:45I'm actually quite a shy person.
03:47So Ginger gives me an opportunity to let out a wilder side of myself
03:52that doesn't really exist for me in this get-up.
03:57Time to go and win a trophy.
04:01I have always been a big eater.
04:04My mum would do most of the cooking during the week,
04:07and then on a Saturday night,
04:09my dad would be in charge of the cooking
04:11and we'd maybe have something a bit special.
04:14And that definitely inspired me to try lots of different things.
04:18So I've always had a real passion for eating
04:20and now for cooking.
04:22Hi, Viv. How are you doing?
04:23I'm good. How are you?
04:24Yeah, I'm good. I'm good.
04:26I live with my partner, Viv,
04:28and my two gorgeous little cats.
04:30So the final's coming up.
04:32How are you feeling about that, Viv?
04:34I don't know. I'm a little bit nervous.
04:36I think Viv is definitely happy that I've been in the competition.
04:39I think our dinners are getting more exciting.
04:41It is quite a boozy menu.
04:43Whether the judges like my food
04:45or they're just a little bit drunk and pliable,
04:47who knows?
04:48But it's worked so far, so why not more?
04:51Ginger, you ready?
04:53I'm coming. I'm coming.
04:56From the first time Ginger Johnson walked into this competition,
05:00I thought, we've got something here.
05:02Oh, my gosh, your earrings.
05:04I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
05:07I just feel so dowdy.
05:09I thought I would come along, have a laugh, crack a couple of jokes,
05:13pack my wig up and leave.
05:14It does say satay sauce, and the first point on the plan is,
05:17I have literally no idea.
05:20Bingo. This is a great start to the competition, Ginger.
05:23Oh, great.
05:24That prawn could not be more perfect.
05:27That is restaurant-quality food.
05:29Absolutely wild.
05:31There was a real turning point when we cooked to get into the quarterfinal.
05:38Suddenly, I thought, okay, it's on now.
05:42I think it's great.
05:44Inventive, complex, and ambitious.
05:49Ginger's food's not for the faint-hearted.
05:52There's enough garlic in that mayo to stun a donkey.
05:56Taking the everyday, the ordinary, and putting on a little bit of a surprise.
06:01I doubted you could add dill pickles to batter.
06:04It works.
06:06Ginger Johnson has never played it safe.
06:08It's unusual, technically really challenging, and I really like it.
06:14Being part of this competition, it's pushed me to be adventurous.
06:18Whoa.
06:19Yeah.
06:20This is quite an interesting combination.
06:22Trying to bring the creativity that I find in the rest of my life into food.
06:26I think that Ginger has proven that rhubarb most definitely goes with pork.
06:31Overall, she's just a trooper.
06:34But can you actually see what you're doing?
06:35I mean, you're grating with, like, basically two tarantulas fighting.
06:40You can't half do drag, can you?
06:43Cooking as Ginger Johnson is not fun.
06:47Just calm down.
06:48Life is not this hard.
06:50It's a pan of sugar. Get a grip.
06:52I'm wearing two pairs of Spanx, three pairs of tights, and a giant plastic hat on my head.
06:57Never mind the butter. I'm melting.
07:01I would have dinner at Ginger Johnson's house any night of the week.
07:04Hecky dicky.
07:06I want a partying bite.
07:08Because I know that she's a huge personality.
07:11Out of my depth. I'm at the bottom of the ocean.
07:14A great big laugh.
07:16What a really good cook.
07:18This is the most useful chocolate teapot I've ever made.
07:21Technically, it's probably one of the best desserts I've had for a very, very long time.
07:25I have caught the bug.
07:28That's absolutely fantastic.
07:30Ice. For the food and also for the competition.
07:34Jobs are good.
07:36Winning's not the most important thing in the world, but everybody loves to win.
07:39I grew up in Swansea in a village called Mumbles, very close to the sea.
07:55As a child, I was relatively large.
07:59My parents encouraged me to do quite a few sports.
08:03I had a sort of biological disposition towards rugby for obvious reasons.
08:08I started probably playing properly schoolboy level.
08:13I don't know if any of us ever thought I'd go on to play for Wales, let alone the Lions and have a career as long as it was.
08:20To be in Cardiff in front of, you know, 75,000 people is a special thing.
08:31I look back on my career in a lot of ways and think, was that actually me?
08:35158 caps, few wins, too many losses, but one hell of a journey.
08:42Hello, how are you?
08:45Yeah, I'm fine, are you?
08:46Yeah, not too bad.
08:48I think I got my recipe down.
08:50Oh, my wife, Anne, went.
08:53We met at a concert in Swansea 15, 16 years ago.
08:57Married for 10 years, three kids, and life's good.
09:01How's the girls?
09:03Yeah, they're good. Obviously, they're missing you.
09:05But they're looking forward to having you home.
09:06Oh, as long as they're OK.
09:07With the trophy.
09:09It's funny, you know, food is a big part of the family life.
09:13Anne does most of the stuff at home.
09:14We'll see. I'll do some cooking when I come home, then, is it?
09:17Food's time for everything.
09:19OK.
09:21I'm only joking.
09:23All right.
09:25What are we now? I'm just over 14 months retired.
09:31What do I miss the most about playing?
09:33The routine, the people, the pain, the feedback.
09:37Doing MasterChef has been cathartic, in a way, because I've had something to focus on, channel my efforts, and I've loved it, and I never thought I would.
09:48Alan Wynn was probably one of our most nervous celebrities.
09:55There was a bit of apprehension, if I'm honest, about doing this, because this is very far removed from probably my personality.
10:01At least you're smiling now. You weren't ten minutes ago.
10:05I'm always smiling on the inside.
10:07But a light went on when Alan Wynn began getting praised.
10:12Your salmon's cooked really nicely.
10:15To me, this is delicious. It feels like a classy thing that you've cooked for us.
10:20He's a classic cook. He understands technique.
10:23Oh, look at these.
10:24We asked Alan Wynn for more flavour, more oomph!
10:28It is delicious, but more spicy.
10:32Pack it on. He took it on board.
10:34All I've wanted from you is a bit of va-va-voom.
10:37Congratulations, Alan Wynn, you've done it.
10:40The flavour of that jus.
10:43Real depth, real complexity.
10:45Six foot seven, big hands, but the man can do finesse.
10:50For me, this is extraordinary.
10:51And he realised his true potential when he worked with Alexina and made that pretty little pavlova.
10:58I think you've done really, really well.
11:03To be able to learn those skills and put it into practice and, well, actually, I can do that.
11:07It's been a part of the process that I've really, really enjoyed.
11:10Sorry, I didn't realise it's going to take me three days to play. It'll be worth the wait.
11:13I have to say that I'm very proud of him from the bottom of my heart.
11:16We've also seen his love for his country shine through.
11:21This is a Welsh surfing turf, really.
11:23Wales is a small place, but the sport means a lot of people.
11:27I have been chopping onions as well.
11:31I have been chopping onions as well.
11:34You cook this for your wife, you cook this for your father, but you cook this for Wales.
11:39And this is Wales.
11:41I feel like we have an entirely different Alan Wynn now than we did at the beginning of the competition.
11:48It can be quite fun, despite this rough exterior.
11:53I think it's delightful.
11:57That man has great talent.
12:00That is pretty impressive.
12:02And he's proved himself that he has the right to be in the final three.
12:06This is crowd-pleasing, fantastic food with real elegance and sophistication.
12:12Thank you very much.
12:13It has been a longer journey than I expected, but it's been great.
12:16That is a glass of happiness.
12:19The final cook is going to be interesting.
12:22I was very competitive when I played.
12:24You go absolutely bang on.
12:26And people will say it's only food, but it's not only food in Wales.
12:29I was born in Scotland, but my mum and dad split up before I was one, so she moved with me and my sister down to Guernsey, where her family was.
12:47So I grew up in Guernsey.
12:48My mum got breast cancer, and she died just before I turned seven.
12:54My grandparents did their best until I was ten, and then they just got too old to have two girls, so we went to live with our aunt and uncle.
13:02My auntie's an amazing cook, and I used to be in awe of my auntie's ability to bring people to the table.
13:12The parties that she created, the Sunday roasts of, you know, 12, 14 people, the fact that we would sit together every night and have delicious food.
13:19And when I go home, it's the same as it ever was. She cooks a feast.
13:25I think I'm really emotional about food because it sort of saved me when I was growing up.
13:31I did a BA honours degree in acting at Liverpool, and around the end of my second year decided that I didn't want to be an actress.
13:39So I came down to London and ended up getting into TV.
13:42Push!
13:44Cut!
13:46I'm a writer, and I've been fascinated by the obsession with size zero.
13:51So the documentaries took me to America, and I was living in L.A.
13:55I got a call one day from an editor who said that she'd read some of my journalism, would I consider writing fiction?
14:02And she gave me my first two-book deal.
14:05And I'm now on my ninth book.
14:09I met Chris in L.A.
14:10We've been married 13 years.
14:13We had our babies there.
14:15Every Sunday, Chris and I would just have 20, 30 people over, and I would cook for everybody.
14:21And it just kind of developed this real feeder mentality.
14:25Mmm, that's yummy. I love the texture of it.
14:28We only moved back to London a year and a half ago.
14:32Thanks so much. Have a good day.
14:34But I still feed people every Sunday. I love doing it.
14:37We could say early in the competition that Dawn's food was a little bit rough and ready.
14:43I think that's fantastic. Massive, but fantastic.
14:47We know that she's exuberant and loves to feed people.
14:50You're not a fan of a petite portion, are you?
14:52No, absolutely not.
14:53Always generous, always full of ambition.
14:56No, I'm out of control. I'm out of control.
14:59You have cooked, yet again, enough for a herd of hungry wildebeest.
15:04Along the way, Dawn has listened. She's learnt. We have seen her food change.
15:09I mean, I think this plate looks absolutely gorgeous.
15:13I've definitely pulled back a bit, making things look prettier, refining it, more technique, more elegance.
15:19Ace. I'd pay money for it.
15:21Outstanding.
15:23That's been a lovely thing to learn.
15:25Whee!
15:27I think she's amazing.
15:29We've asked these celebrities for passion, emotion, to tell us who they are.
15:33Philadelphia?
15:34I'm taking you up to Scotland, which is one of my favourite places in the world.
15:38It's Bonnie.
15:40And she does that on a plate, every time.
15:44My auntie would always cook a traditional Guernsey cake pudding called a goshmule.
15:48This is so far up my street.
15:52It has been fabulous to watch.
15:54I'm dedicating it to my husband, Chris, who first told me he loved me and asked me to be his girlfriend in a kebab shop.
16:00The meat is fantastic. I'm really, really happy indeed.
16:04Everything has a story. Everything she cooks is for a reason.
16:09One more minute.
16:11The way that I perform is through my novels. I've written you one today.
16:15I love how playful this is.
16:18Getting this far in the competition has made me realise this is not just a hobby, this is something that I can really do.
16:24Holy camole. That ice cream is unbelievable.
16:27It ticks so many boxes of texture and flavour and fun.
16:32I would very happily finish the lot.
16:35So I've just gained so much confidence.
16:38Would anybody like the trout?
16:40I think she's done a great job.
16:42Service please!
16:44My quail breast, the cooking is absolutely perfect.
16:46She now knows what she's got to do. She's got to bring that story and love and emotion to those three courses.
16:53I don't think you really actually need to measure red wine, do you?
16:56Master Chef has been one of the best things I've ever done.
17:00This is fabulous.
17:02It just blew my mind.
17:03Did I actually believe that I could potentially win it?
17:06Wow.
17:08I don't know if those were the voices in my head when I started, but it's certainly the voice in my head now.
17:27Grace, this is it. The Celebrity Master Chef Grand Final.
17:33Dawn, Ginger, Alan Wynne.
17:38The thought that we could only give out one prize is keeping me awake at night, John.
17:46I've really grown to love Dawn and Alan Wynne.
17:50The only downside has been that there are no stairs in the kitchen, so I've had nothing to push them down to sabotage.
17:57They were both walking down the corridor earlier and I just stuck my foot out and annoyingly neither of them tripped over.
18:03But I've still got time to bring them down.
18:06I do wish them well, but I'm wearing red for a reason today.
18:10I haven't had a chance to wear it in a competitive fixture for a long time, so can we go and cook now, please?
18:15Welcome, friends, to the Celebrity Master Chef Final.
18:28I'm so proud of everything that you've done, everything that you've achieved, but there can only be one winner.
18:39I'm getting emotional, so I'm going to now throw to John.
18:42You walked in the door five weeks ago as celebrities.
18:48You are now extraordinary cooks.
18:50Everything you've learnt, it's all about today.
18:55Three courses, three hours, one champion.
19:00Ladies and gentlemen, for the last time, let's cook.
19:04I've been quite weepy today. I feel really emotional, so slightly on the edge.
19:17What will be will be.
19:18I'm just trying to take my time.
19:22Even though I look like I'm moving slow, my head is going relatively quickly, shall we say?
19:27I've never come into the kitchen shaking, but I think it's excitement as much as anything else.
19:31I'm like a little Jack Russell ready to tear a rabbit apart.
19:35If there's one thing I am today, it is determined.
19:40You know, this is go for broke. There's a trophy on the line here.
19:44So I'm really, really going for it.
19:49Ginger, it's finals day. How are you feeling?
19:53This is showtime for me. The dinner table is the stage today.
19:57And I'm going to try and make the most fun, exciting, humorous food that I can.
20:01And hope that I entertain you with it.
20:03I am cooking you the ultimate 1970s contemporary dinner party.
20:10The 1970s. Surprise, surprise.
20:14I love the art and the fashion and the music and the culture.
20:18So I've decided to make three courses inspired by the 1970s, but updated and given a little bit of ginger twist on the site.
20:26I'm really excited about going back to the 70s.
20:29In the 1970s, I was wearing platform shoes and dancing away to Yellow Brick Road.
20:33So we're starting with a Bloody Mary prawn cocktail with celery salted crisps and lemon mayo.
20:39You love a boozy twist, don't you?
20:41Yeah, there's quite a lot of booze in here, Grace, today.
20:43It was sort of by accident, but then I looked over it and I was like, what's more 70s than a really boozy lunch?
20:48First course, prawn cocktail.
20:52Classically lovely prawns, a sauce made from mayonnaise and ketchup with Worcestershire sauce.
20:56But her sauce is going to be a Bloody Mary sauce.
21:01That means vodka.
21:03Make the sauce, cook the pans, cool the pans, fry the crisps, make the mayo and do the cucumber.
21:07Ginger's prawns have been having a great old time.
21:10At the moment, they're sitting in a tomato-y, vodka Bloody Mary mixture.
21:15Soaking it all up.
21:17Oh, and I've made a jelly.
21:19Thought I'd been busy, haven't I?
21:20Spiciness of Worcestershire sauce, which she's doing is a jelly inside that Bloody Mary sauce.
21:26It's that little surprise in there.
21:28That is pure Ginger Johnson.
21:31Crisps.
21:33And then on the side of that, we're getting crisps with celery salt.
21:36Wish the job was eat a bag of crisps.
21:39Unfortunately, it is make a bag of crisps.
21:42There's sweetness, there's booze, there's prawns, everything about this speaks to me.
21:47Okay, that's happening and what is going to be next.
21:52Ginger's main course, she's making a pie.
21:55But not a beef pie, no, no, no.
21:56Ginger's going 1970s and an ode to duck a l'orange.
22:00It's a duck leg pie, so the bone of the leg sticks out the top of the pie.
22:04And inside it is an orangey, whiny sauce.
22:07You know that I love pie, don't you?
22:10I may have clocked that earlier in the competition, yes.
22:12I feel like I'm being manipulated slightly.
22:15SHE LAUGHS
22:18She's making a pastry from lard, butter, flour and salt.
22:22That should be a really flaky, crispy crust on the outside.
22:26Inside that pie, there needs to be a lovely, rich filling.
22:30Thigh and leg of the duck cooked all the way through,
22:33so the meat almost completely falls off the bone.
22:36Hopefully not too much orange in there,
22:39and the gravy around the outside, thick enough to hold it together,
22:41but not too thick that it's glue.
22:44I am joyous whenever anyone makes Hasselback potatoes.
22:49When you put all the lovely fat and salt in,
22:52there's just so many areas that it can seep into the fluffy potato.
22:56Around the outside, about a real celebration of the 70s with lots of colour.
23:01Purple carrots.
23:03We've got Romanesco cauliflower, which is all spiky and green.
23:06We've even got kale, which is both purple and green.
23:09It's going to be a feast for the eyes, as well as hopefully for our palette.
23:13And then for dessert, we're obviously having baked Alaska.
23:16But I'm going to set it on fire just to make it a bit more drag, you know?
23:19So I've got the layer of sponge, then I've got caramelised pineapple ring,
23:27which is also very 70s, with a cherry in the middle of it.
23:30Then the ice cream has chilli oil stirred into it.
23:34Then I cover it in the meringue, and at the table,
23:37I'm going to flambe it with vanilla rum.
23:40That's the plan.
23:42Things need to be cooled, things need to be frozen,
23:44things need to be thawed,
23:46things need to be fluffy enough to go over it all,
23:50and then it needs to be set alight.
23:53It's absolute madness.
23:58Can I just ask one question?
23:59Yes, you can.
24:01What's that wig way?
24:02This wig is full of hopes and dreams, so it's light as a feather, John.
24:05Ginger, I love you, I do, but can you do me a favour?
24:08Would you like this baked Alaska?
24:09Please be careful.
24:14Celebrities, one hour gone, two hours left.
24:20Up against it, but it was always going to be the case, wasn't it?
24:25It was easy, everyone would do it.
24:29Alan Wynne?
24:30Yes.
24:31You're obviously here to win.
24:32I could say it's in the name, but now let's see how we go,
24:34we've got a lot going on.
24:35What's the inspiration for your menu today?
24:37Probably my journey through MasterChef.
24:40It's funny, I've learnt stuff that I want to show my kids,
24:42and it's been one of the best things I've done, so thanks for having me.
24:45You're never going to be able to duck out of cooking ever again.
24:47I know, that's a contract I can't go back on.
24:50Are you going to miss us?
24:51Definitely.
24:52I miss John more than you, Grace, I've got to be honest.
24:54Well, he's very honest.
24:59This menu probably isn't quite my greatest hits, but it's a nod to a lot of the things I've done and the skills that I've learnt.
25:06If I complete it, it will be the greatest hit so far.
25:09Alan Wynn's first course is taking a piece of trout and he's going to butter poach that.
25:15With the butter, that should enhance the texture and the flavour at the same time.
25:20That's not everyday cooking, that's something that chefs do.
25:23And Alan Wynn today wants to cook like a chef.
25:25With that, we're also getting a caviar sauce.
25:29Next level up, here we go.
25:32A really lovely white creamy sauce.
25:34Let's add a bit of caviar to make it really special.
25:37But that caviar is also really salty, and he's got to make sure he gets that balance absolutely right.
25:44Alan Wynn is taking inspiration from his time with Cherish in the competition,
25:48where he did really lovely potato spirals.
25:51So it's just a spiralised potato that is fried very quickly and then it goes crispy and, you know, chills off the plate.
25:59Sauce isn't thick enough, doesn't work.
26:02Trout overcooked, dish is finished.
26:04He's got absolutely nowhere to hide.
26:07Ah, more haste, less speed element.
26:11For my main, I'm making steak and chips.
26:14I'm a fan of steak and chips.
26:16You know, this is like celebrity master chef.
26:19You can't do steak and chips in the final. I can't.
26:23You can't get much more classic dining than a very fancy steak and chips.
26:30You need to make sure that this steak is served kind of medium rare, but also with a lovely brown burnish.
26:38Seasoned, rested, delicious.
26:40We've had some wonderful potatoes along the way from Alan Wynn.
26:47And now in the final, he's making chips.
26:50He's going to fry them multiple times so they're crispy, but inside lovely and soft.
26:56These better be the best chips that I have ever put in my mouth.
27:03And I've eaten a lot of chips.
27:05The thing that really brings it together would be the, the Bernays sauce.
27:08And that's probably the main technical element.
27:10Bernays sauce, wonderful, creamy, rich sauce.
27:13Taking egg yolks, a reduction of tarragon, which is slightly aniseed.
27:18Little shallots, vinegar, white wine.
27:21But there's egg yolks and the really hot reduction going together, which means we could get scrambled eggs.
27:26Ribbons.
27:28I think.
27:30With it, we're getting Wide Valley asparagus.
27:31And then we've got Hen of the Wood mushrooms.
27:34A lovely, rich, quite stringy, meaty mushroom.
27:37Not cooked enough, it's too chewy.
27:39Cooked too much and it can go really soapy.
27:42Finishing off there with a bit of cherry vinegar at the end.
27:45To lift it.
27:47All these little sort of nuances that I've learnt, it makes a big difference.
27:53Alan Wynn's dessert is a passion fruit tart with toasted meringue and sherry poached pineapple.
27:58The flavours of the tropics, delightful.
28:02With Alexina, I did a pavlova with a grapefruit and orange curd.
28:07So I thought, revisit a lot of the techniques from that.
28:11He's going to make a curd flavour with lots and lots of passion fruit.
28:15That has to be done in such a way that when it gets poured into the tart, then it sets perfectly.
28:20He's not just making any meringue, he's making a tiny meringue.
28:23We're whipping egg whites and taking sugar to liquid and boiling it to 121 degrees,
28:29which will cook the meringues and then he's going to burnish it with a blowtorch.
28:33He's poaching the pineapple in sherry.
28:37Does sherry go with pineapple?
28:39We're going to find out.
28:42Alan Wynn is taking a really big risk here.
28:45Classic dishes that we've seen many times before.
28:47And it can't be every day in ordinary. It's got to be surprising and exciting.
28:52Do I think I can win it?
28:55Well, I use things I never thought I'd say, but as long as my meringue's stiff and my meat's cooked, we'll be halfway there.
29:00OK, that's 90 minutes left.
29:06What? What?
29:0890 minutes. You're halfway.
29:09All right, that's OK. Don't panic. Don't panic.
29:13This is a menu that I know is delicious if I don't get it wrong.
29:17Stay calm, make it look pretty and just don't trip over.
29:21Don't burn stuff.
29:23And breathe.
29:26Dawn. Hi there.
29:28It's the final. It's the final.
29:29My heart's beating a thousand miles an hour and I'm trying to control my handshakes and just trying to just really enjoy it rather than just be stressed.
29:40What is the inspiration of these, of your three courses?
29:43I love stories and I love the stories behind the food.
29:46And I thought I have to end this one emotionally with food that I'm connected to.
29:52This whole menu is just a love letter to Chris and to the kids and to so many different elements of my life.
29:57I try to cook from the heart and this is me literally laying my heart on a plate.
30:03All right, little guy. It's your time to shine.
30:08My first course is crab tacos.
30:10Tacos were our daily bread in L.A. for so long.
30:13We ate them all the time. And then crab to me is just Guernsey on a plate.
30:17So I'm putting the two together with an Uzu dressing and a delicious kimchi yogurt.
30:24Dawn is taking a whole crab.
30:25She's going to pick the meat herself, which I think is really brave.
30:29She's got to make sure that there's absolutely no shell in that crab.
30:34Mixed together with the flavours of Asia, ginger and chilli going through that crab.
30:41Yuzu, which is that Japanese fruit, which is a little bit lime, fantastic.
30:46Yuzu, sesame oil, sugar, minced garlic, soy sauce, mirin.
30:48Soy sauce, mirin.
30:49But the flavours in here have to be really well balanced so she doesn't lose the flavour of the crab.
30:54We've got kimchi yogurt.
30:56That lovely pickled cabbage from Korea, inspired. It could be delicious.
31:01Dawn's making the taco shells.
31:04It needs to be thick enough to keep all that lovely crab meat in.
31:09But it can't be too thin. It's getting it bang on.
31:14I'd like to see a little bit of elegance here.
31:16We'd also look, mouthfuls of L.A. street food. That would be lovely.
31:20For my main course, I'm doing salt-baked trout with ratatouille tart and a fennel salad and a tonnato sauce.
31:28The salt-baked trout was because I wanted to infuse this lovely fruity tea from California into a fish,
31:33and that seemed like a really good way to do it.
31:35Ratatouille reminds me of my aunt and uncle's table and our lovely long Sunday lunches.
31:41Now, I don't know if this fish is going to fit. I think I'm going to have to do it diagonally.
31:45He's a whopper.
31:47Deep breaths.
31:48Everything's going to be fine.
31:50It's just a two-kilogramme trout.
31:54I'm going to put you to bed, and you're going to do wonderful things for me.
31:59So, essentially, I just stuff some tea into the fish, sprinkle some tea in the salt,
32:05and that just gives this very gentle flavour of the tea in the fish itself.
32:09And it's delicious when it goes right.
32:12What's really vital in this fish dish is the tea.
32:16There you go, little guy.
32:17If the tea's not there, it's just salt-baked fish.
32:21I really hope they're hungry.
32:23A trout needs to be cooked all the way through, and she won't know if that trout's cooked all the way through until such time as we break that salt crust open.
32:30Go on, in you go.
32:31In you go.
32:33In you go.
32:35All right.
32:36Tonato sauce.
32:37Tonato, tonato, tonato.
32:38She's making a tonato sauce.
32:40Mayonnaise flavoured with tuna.
32:42But instead of using tuna, she's using salty anchovies to get the flavours of the sea.
32:47As if Dawn hasn't got enough to do, she's decided to ratatouille tart as a side dish.
32:52What I'm looking for here is lovely, crisp pastry.
32:57Ratatouille is a mess of vegetables that you've got left at the bottom of the chiller cabinet.
33:03How's she going to make this look pretty?
33:04Okay, we're good.
33:07Celebrities, two hours gone, one hour left.
33:11Oh my goodness.
33:13Dawn's dessert.
33:15She's making s'mores, an old favourite American campfire classic.
33:20Toasted marshmallows in between a biscuit with chocolate sauce.
33:24My kids love s'mores, so I've made a posh s'more.
33:28They've had a few versions of it this week, they thought it was delicious, and so this one is for Art and Valentine.
33:32Stiff peaks, please.
33:35It sounds simple enough, however, there's a huge amount of process here.
33:39There wasn't time to make marshmallows themselves, so I'm making marshmallow fluff.
33:44Dawn's making what she calls marshmallow fluff.
33:48She's using heated-up sugar to a liquid with cream of tartar,
33:51and that blows up, almost like honeycomb, to make this wonderful marshmallow whip.
33:56I mean, that's looking good.
33:58Just covered in marshmallow whip, not in a fun way.
34:00I'm doing the base as Scottish shortbread, just to throw a little bit more of my Scottishness into the final thing that I'm cooking.
34:09Butter, sugar and flour only, really crumbly and very, very delicate.
34:13Lovely golden, almost blonde colour of those shortbreads, they shouldn't be too dark at all.
34:17And she's going to make a really fantastic, rich chocolate ganache that's spreadable and runny, not too thin and not too thick.
34:25But we're getting a bit of whisky as a nod to Scotland.
34:28It should put a smile on our face, and hopefully it'll put a bit of chocolate down my white shirt.
34:33OK, so where are we?
34:36Once again, give yourself just a little bit of work to do, Dawn.
34:40I have not cut any corners today.
34:41No!
34:42I'm going for it, but, you know.
34:44They won one MasterChef by cutting corners, did they, John?
34:47They did not, Dawn. No.
34:48They did not.
34:52Going on.
34:53Celebrities, you have just 30 minutes.
34:55Wow.
34:5630 minutes.
34:57You've got to get those pies in the oven there, Ginger.
34:59It's happening right now, John.
35:00Go, go, go.
35:0130 minutes left.
35:05OK, OK, OK.
35:06Things are happening.
35:08It comes in waves.
35:09I think I've got something covered, and then it's like, oh, got to do that, oh, got to do that.
35:14I'm just trying to keep a calm head.
35:16There is a lot to do, but it's not impossible.
35:20Ouch, ouch, ouch, ouch, ouch, ouch, ouch.
35:24Yeah.
35:25Perfect.
35:26Little guy, come on.
35:30Please be cooked.
35:32You have just 15 minutes.
35:34Your last cook of this year's competition.
35:3615 minutes left.
35:40Please be cooked.
35:41Please be cooked.
35:44I've never moved at this speed for this amount of time before in my life,
35:48so that's interesting.
35:50I'm learning a lot about myself.
35:54I'm very, very up against it now.
36:01Five minutes left.
36:02Things need to be getting onto place.
36:13Right, will you just sit where I've told you to sit, please?
36:17Celebrities, two minutes.
36:20Okay, how's it nearly done?
36:22What's going on?
36:23It's got to go on now.
36:2515 seconds, please.
36:27Come on, get off there.
36:28That's it.
36:29Time's up.
36:30All done.
36:32Yeah!
36:34Oh, God.
36:36You all right, Alan?
36:37I think so.
36:38You?
36:39I don't know.
36:40I don't really know what I just did.
36:41We did it.
36:42It's over.
36:43It's over?
36:44Well, it's not over now.
36:45We've got to sit and watch them eat it.
36:47Oh, my God.
36:48I'm scared.
36:50Donna Porter.
36:52Good luck, Dawn.
36:54Oh, wow.
36:56Hi.
36:58First to serve her final menu is Dawn.
37:03It's really breathtaking what you've done here.
37:07Taking inspiration from the tacos she ate living in L.A. and the crabs of Guernsey where she grew up, Dawn's starter is a soft shell taco with crab in yuzu, chili and soy dressing, with avocado and apple slices, served with kimchi yogurt.
37:27Very dainty, very small.
37:29Great.
37:39It's delicious.
37:41Absolutely delicious.
37:42You've kept the natural flavour of that wonderful crab, but you've infused all those flavours of Asia, usually sesame oil in there as well, little bits of chili, which I love.
37:51Your taco, nicely made.
37:54It holds together as a piece.
37:56I've got no criticisms at all.
38:00I think this is the most delicate, messy thing that you've made so far.
38:04Your crab is beautifully seasoned.
38:08My favourite part of this entire dish is your kimchi and yogurt.
38:12I just think that it's so clever.
38:14It's got that pungent funkiness of kimchi.
38:17Love it.
38:19Dawn's main course is salt baked trout infused with her favourite Californian blue butterfly tea and stuffed with lemon and herbs, served with a ratatouille tart, fennel salad and anchovy tornato sauce.
38:37From a little dainty crab to an enormous fish.
38:42Yeah.
38:49Wow.
38:50What a thing to pull off.
38:51I think your fish is cooked perfectly and perhaps not tasting the tea as you would have hoped me to, but the tornato sauce is outstanding.
39:04I think making it with anchovy is inspired and then a little fennel salad lifting the whole thing.
39:10This is great.
39:12Your tornato, wonderful and creamy.
39:14That's great.
39:15Soilness of anchovies.
39:16You can actually pack that with more flavour as far as I'm concerned, but your ratatouille tarts are just simply delicious.
39:23Crispy, buttery pastry underneath.
39:24Sharp, sweet tomato across the top.
39:27Sweetness coming from the courgettes as well.
39:29Just beautiful.
39:34Inspired by her kids' love of American campfire classic s'mores, Dawn's dessert is shortbread biscuit.
39:41Chocolate and whiskey ganache and marshmallow fluff topped with gold leaf.
39:47With caramelised banana and a salted caramel sauce.
39:52It is the neatest s'more I've ever seen in my life.
39:55I expected something that would dribble down my chin.
40:03I've had many smalls in various places and I have to tell you I've never really been a fan.
40:12But you've smashed this out of the park.
40:15You've taken bitter, dark, rich chocolate, made a really strong ganache with a little warmth at the back of your throat, buttery shortbread underneath and this marshmallow fluff across the top.
40:28Light as air but that's the sweet note.
40:30You've reimagined this more.
40:32For me you've given it a new lease of life.
40:35I really love it.
40:37As a pudding this just completely works.
40:39It pulls together the stickiness of the banana, the sweetness of the caramel, the boozy chocolate ganache.
40:46It's childlike and playful but it's also a serious heavy hitter.
40:51So on this competition for you I know at times has been quite emotional.
40:58But you every single time come up with food that makes us smile because it's all from your heart.
41:04And what you've done with these three courses is just brought yourself to us and I have to say thank you very much.
41:12I've loved it.
41:13Oh, so pleased.
41:14I honestly couldn't have given more of myself to this process.
41:21Well done.
41:22Darling.
41:23Well done.
41:25The food that I've served has been from the heart.
41:27It's been something that I've worked so hard on.
41:30So what will be will be.
41:31I've done my very best.
41:34All right, who's up?
41:36Alan Wynn.
41:38Go for it, Alan Wynn.
41:45Alan Wynn, you've always done really technically difficult food.
41:50You've always been very, very precise.
41:52But this is a completely different level.
41:54I mean, I'm looking at this and thinking restaurant.
41:57Good on you.
41:58You haven't tried it yet?
42:00I've just paid you a compliment.
42:01OK, thank you, John.
42:03There you go.
42:05To begin his classic menu, Alan Wynn has made butter poached sea trout on a fennel salad
42:11with a caviar chive cream sauce and crispy potato spirals.
42:18The caviar sauce is just a feast for the eyes.
42:22Absolutely beautiful.
42:32That fish, it's cooked beautifully.
42:35The highlight for me of this entire thing, though, is the sauce.
42:38You've got this delicate caviar.
42:41Little orange capsules of fishiness are bursting in amongst the chive,
42:45in amongst the cream.
42:46It's magical.
42:47If I lived close to a restaurant that served this,
42:51I would be very tempting to be a lady who lunched
42:54that just went in every day and had this.
42:58It's ace.
43:00Like, tear-jerking ace.
43:02I mean, this is truly accomplished food.
43:05It goes from this crispy potato across the top
43:08to a really grown-up, bold, quite exciting dish
43:12that looks really dainty but delivers on flavour way beyond expectation.
43:19Oh, nice.
43:20Alan Wynne's main course is ribeye steak and triple-cooked chips
43:27with hen-of-the-woods mushrooms in sherry vinegar,
43:30Y-Valley asparagus and a Bernays sauce.
43:33The steak is cooked nicely.
43:43But I am surprised that you just made chips.
43:47I would have liked to have seen something a little bit more technical.
43:52That aside, lovely chips.
43:55But for me, the absolute star of the show is Bernays.
43:59It is world-class, creamy, vibrant, buttery, absolutely incredible.
44:05These chips, that Bernays, is happiness on a plate.
44:10Your steak cooked very, very nicely indeed.
44:13Lovely crust on the outside.
44:15The Hen-of-the-Woods, that sherry vinegar is lovely and sharp,
44:18and that's really brought the flavour of that Hen-of-the-Wood out.
44:21It's beautiful.
44:22I shall be nicking that, if you don't mind.
44:25And that, with all the other things on the plate,
44:27I think it's a great dish.
44:30Alan Wynne's dessert is a passion fruit curd and toasted meringue tart,
44:36with caramelised sherry pineapple and grated lime.
44:40If I look at Alan Wynne, I look down at this plate,
44:45I think, really?
44:47You know what, this is the magic of you.
44:49It's a really pretty, beautiful-looking plate of food,
44:52which looks like it's been done by an expert.
44:53This is sunshine on a plate.
44:54You've taken passion fruit in a beautiful, smooth curd.
44:55It's not too firm.
44:56It just sits beautifully inside this tart, which is perfectly thin pastry, buttery and soft.
45:13Beautifully made meringue, sweet and sticky.
45:17That sharp lime really helps for this dish to become sophisticated rather than being too sweet.
45:23Pineapple and sherry.
45:25There's a softness but also a lovely, crunchy caramelisation.
45:30I'm loving every minute of it.
45:32I don't have any notes other than, wow.
45:37Throughout the competition, this man with big hands produced some of the most beautiful and dainty food along the way.
45:45I think you've had a fantastic competition.
45:48And I thank you very much for everything you've done.
45:52What happened to Alan Wynne, the rugby player?
45:54Where did he go to?
45:56Is he still in there?
45:57He's in there somewhere, huh?
45:59John Verstaten.
46:03It was an experience, to say the least.
46:07Oh, my God.
46:09Amazing.
46:10Feedback was decent, happy enough with it.
46:12Yeah.
46:14I've hopefully given the best account myself on the plate.
46:17Yeah, we'll see what happens.
46:20I'm looking at the mail in front of me and thinking, it has to be Ginger Johnson.
46:27Finally, it's Ginger, whose menu is inspired by the 1970s.
46:33You take the everyday, the ordinary, and you fill it full of surprise, a little bit of bling.
46:43And I just love it.
46:46Ginger's starter is a Bloody Mary prawn cocktail.
46:49Prawns in a tomato, chilli and vodka sauce with diced cucumber and Worcestershire sauce jelly cubes.
46:58Garnish with roasted prawn heads, lettuce, celery and an olive.
47:03With celery salted crisps and a lemon mayonnaise.
47:15A good Bloody Mary often feels like a meal in itself.
47:19And I love how you've played with that and made this really strange, over-the-top prawn cocktail, which feels like it's from space.
47:30I think the prawns are absolutely delicious.
47:33It's incredibly boozy.
47:34I adore the fact that you take things that are often classic ideas and think, how can I imprint me on it?
47:43Really, really delicious.
47:45For me, the thing here that's important is the flavours are right.
47:50The cooking is right.
47:52The prawns got a beautiful crunch to them.
47:55That wonderful Worcestershire sauce jelly is, like, slightly powerful and it's a surprise.
47:58And then, of course, I get stuck into the addictive chips, which are really lovely and crispy, with this wonderful creamy lemon mayonnaise.
48:06Oh, yes, please.
48:08I tell you what, this is show-stopping absolute brilliance.
48:12I adore it.
48:16Ginger's main is her take on duck a l'orange, a duck leg and vegetable pie with an orange and red wine gravy.
48:24Served with smoked garlic Hasselback potatoes, purple carrot, charred baby Romanesco and kale.
48:33Not a pie for the squeamish, however...
48:38Smells great.
48:40Absolutely, absolutely.
48:42The pastry across the top is good old-fashioned pie pastry. Slightly crispy. Your gravy, your sauce, is slightly sweet with orange, but still really, really rich with the flavour of duck.
49:00Your duck's cooked beautifully. That duck meat on the bone coming away so well. I really like it. Thank you.
49:07That pie, it's packed with flavour. Great Hasselback potato. Oh, my gosh. I think there's about a bulb of garlic in there.
49:17But absolutely worth it and I love your carrot and I love your Romanesco. A really good dish.
49:26Ginger's finale is flaming baked Alaska.
49:30Oh, yeah, it's on fire.
49:35That's it.
49:37Swiss meringue covering a sponge base, caramelised pineapple ring, glace cherry, and a vanilla and chilli ice cream, all soaked in rum.
49:48Oh, look and see, it's toasting. You see what's going on? See, it's all toasting there.
49:51Oh, clever you.
49:55Ginger, honestly, you dare, don't you?
49:59Yeah.
50:00Yeah.
50:11Incredibly well-made Swiss meringue across the top that when you poured the rum over there, it's actually cooked and give you a sort of crispiness on the outside.
50:20In there, lovely, rich flavour of vanilla ice cream.
50:22Then you get the chilli heat, which works beautifully with that sweet meringue.
50:27The rum gets sucked up by the sponge, so you get that almost sort of flavour of a rum trifle through the whole thing.
50:33It's a great bit of theatre, really clever, and I like it a lot.
50:37But what I'm more pleased about is that your wig didn't catch fire.
50:43This takes me back to when one of the aunties would bring something like this round.
50:48Inevitably, the curtains would be set fire too.
50:52But this isn't just a common garden baked Alaska.
50:55I love the cherry and I love the caramelised pineapple.
50:59There's an absolute shed load of booze.
51:02Lovely, lovely, lovely, lovely.
51:04Let me be alone with it.
51:09You've always put on a show and you've made us laugh.
51:12But at the root of it, there is a serious cook.
51:15And there's never been a point when you haven't tried to take things and twist them to another level and impress us and excite us.
51:22So, thank you so much for everything that you've done.
51:25Thank you so much, both of you. It's been an absolute honour.
51:32Oh, my God.
51:34You're amazing.
51:35Oh, well done.
51:37I'm really, really pleased with the comments.
51:38I really felt like I brought an essence of who I am and what I normally do into the food.
51:45And it seemed to come across to the judges as well.
51:51Is it fair to say we've had a fantastic final?
51:54We've eaten so well.
51:55And what a privilege to eat that food by those celebrities.
52:04They put their heart and soul into it.
52:06It was really, really magical.
52:08I feel, like, stressed, anxious, so happy.
52:12I just feel like I've lost all kinds of time.
52:16Three hours, one like that.
52:17I think I'm drunk off the Alaska fumes.
52:20That's how I feel.
52:25Dawn is a storyteller, and we had a story with every single course.
52:29Her food was elegant, it was sophisticated, it had lots and lots of flavour.
52:34She draws on all of the inspirations of her life.
52:38It was really beautiful.
52:43Alan Wynne's love of the classics shone through in this round.
52:47He understands technique, he understands finesse.
52:51There were no surprises, but it is beyond doubt that Alan Wynne's food was delicious today.
52:59Right up until the final hurdle, Ginger Johnson is go big or go home.
53:08There's some really inventive, curious, but overall delicious things appearing at the table.
53:15It was full of surprise, it was full of intrigue.
53:18It looked a bit quirky, a bit fun, a bit exciting.
53:21It was just great.
53:23Three absolutely fantastic cooks, all completely different.
53:31We've got to make a decision.
53:34Who is this year's champion?
53:39Whatever happens, whatever the result is today, at least I can say I gave it everything, you know.
53:46Maybe there is a chance that I might win, I don't know.
53:49Maybe, maybe.
53:54I think I'd like to win from all the effort and all the burns, the cuts and fighting with the blowtorch.
54:00But if I don't, I can be pleased with what I've achieved and what I'll take from, you know, MasterChef.
54:07I feel like being a MasterChef finalist is just such a confidence boost in so many ways.
54:12To be the winner, I'd be insufferable.
54:15Celebrities, thank you for an amazing final.
54:23It has been wonderful and impressive.
54:26Celebrities, thank you for an amazing final.
54:36It has been wonderful and impressive.
54:41If I could give all three of you a prize, I really would.
54:48You three have been absolutely incredible the whole way through.
54:53But we only have one trophy.
54:56One trophy to give.
55:00Our celebrity MasterChef champion 2025 is...
55:11Ginger.
55:12Oh, Ginger.
55:13No way.
55:16Are you sure?
55:17Ginger, it's you!
55:19Oh, mate. Well done.
55:21Well done.
55:22Well done.
55:24Well done.
55:26Oh.
55:27Oh, my God.
55:28Oh.
55:29Alan Wynne, Dawn, what can I say?
55:32An incredible competition.
55:33It's been an honour.
55:34Well done.
55:35Thank you very good.
55:36Dawn, Alan Wynne, thank you so much.
55:37Thank you so much.
55:38Thank you so much.
55:39Well done, Jen.
55:40See you in a bit.
55:41Oh.
55:42Oh, my word.
55:44Oh, fair place, Jen.
55:45I mean, that was incredible.
55:46Probably more disappointing than I thought it'd be.
55:47But I'm really proud of my effort.
55:48I have really enjoyed it.
55:49I know it doesn't look it a lot of the time.
55:51It's just my concentration face, I suppose.
55:53Honestly, it's a life-changing experience.
55:54How much I've just been allowed to be completely in love with the thing I love more than anything
56:05else, which is food.
56:06The trophy would have been the icing on the cake, but I'm going away from it so happy.
56:10Despite my tears.
56:11Cheers.
56:12Cheers.
56:13Congratulations.
56:15Hello, little friend.
56:16Oh, wow.
56:17You are this year's Celebrity MasterChef Champion.
56:19Yes!
56:20I cannot believe this.
56:35I'm honestly so shocked.
56:37I am so shocked.
56:38I really thought I was just going to come here and have a laugh, and I can't believe
56:43that this is the end result of this competition.
56:46It's absolutely crazy.
56:50Throughout this entire competition, Ginger has delivered these intriguing, inventive,
56:55exciting, imaginative, difficult feats.
57:00What she's done has been really impressive.
57:03With all the presentation, with all the fun, with all the laughs, her food tastes delicious.
57:07And she's an extraordinary cook.
57:09And for me, that's why she is our champion.
57:12Mmm.
57:13Mmm.
57:14Not delicious.
57:16Oh, I cannot wait to tell my mum and dad.
57:20I cannot wait.
57:21I've actually learnt a real life skill, mum and dad.
57:26Oh, I can't do it.
57:27Oh, I can't do it.
57:28I cannot wait.
57:29I can't do it.
57:31I can't do this.
57:32I need to go.
57:33But this is how you can bring her up close.
57:34He's not going with me all the fun.
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