Celebrity Masterchef - Season 20 Episode 14
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00:00...master chef, and only the four best cooks remain.
00:05Getting to the final four is real delicious validation.
00:10It feels like my chickens are coming home to root.
00:12Now I've just got to kill and butcher them and roast them.
00:17The competition has got so intense that I'm not getting any sleep right now.
00:22This is the most important round of all.
00:25The nerves are like through the roof, but it's very close.
00:30It's one last push to get into the grand final.
00:33It's not quite as tough as playing a test match, but it's definitely up there.
00:38Tonight, four must become three.
00:41As they fight for the chance to cook at chef's table.
00:45Under one of the UK's most exciting culinary talents, Liam Dillon.
00:52Right, guys, listen up. Our guests have arrived, so let's get a move on now.
00:55That is pretty impressive.
00:57You wouldn't know, would you?
00:59No.
00:59She's been done by a celebrity.
01:01Sparks are going to fly in this kitchen today.
01:03It's so exciting.
01:05We want fireworks.
01:06We want tears.
01:07We want laughter.
01:07I don't care what it is.
01:09I just want it to be fantastic.
01:11Welcome back, you fantastic four.
01:21Welcome back, you fantastic four.
01:31This is the biggest day of the competition so far.
01:36You have to deliver something truly fantastic.
01:40A mistake could cost you a place in the final three.
01:45Your brief today is to cook as a dish dedicated to someone special.
01:51This is someone who has inspired you, loved you, cherished you, maybe turned your life in a different direction.
02:00This is a chance to cook from the heart.
02:02At the end of this, three of you will be going through to the final.
02:09Sadly, one of you will be going home.
02:11One hour, 45 minutes.
02:15Make it fantastic.
02:19Fill it full of emotion.
02:21Let's cook.
02:22Yeah, big round today.
02:26I'm actually really excited to cook today.
02:30It's an important round to get down to the last three.
02:33Everything's at stake, really.
02:37Dawn's food style is big, kind of eccentric, whimsical, full of imagination.
02:44There's always a story.
02:46There's always inspiration.
02:48That's why this round could be Dawn's.
02:52I'm fighting for a place in the final three, and I'm making a kebab.
02:58When I say it out loud, it doesn't sound like enough.
03:03But I've elevated it.
03:05It's going to look spectacular, and I'm dedicating it to a really special night in my life.
03:09So I think I'm fitting the brief.
03:13You're doing a kebab for the final three.
03:16I am.
03:16Look, I think delicious food is delicious food, and kebabs are delicious.
03:20It's a design classic.
03:21I don't think I've ever eaten one sober, though.
03:23That's the thing.
03:24Right.
03:25I'm dedicating it to my husband, Chris, who first told me he loved me and asked me to
03:28be his girlfriend in a kebab shop.
03:30And we sat in there and ate this kebab and drank champagne out of a blue plastic bag.
03:35And it obviously changed my life.
03:37So it's quite a significant kebab.
03:39This is full of emotion for you.
03:40This is really special.
03:41For Chris's wedding present, I got a tattoo of the word munchies on my bottom, because that
03:46was the name of the kebab shop.
03:48That's so beautiful.
03:48So I got it done a week before the wedding, and I had to hide it from him for the whole
03:52week.
03:56Dawn's kebab is made up of layers of chicken and lamb, which have been marinated with garlic
04:03and rosemary and thyme.
04:06Look at that.
04:08Ta-da!
04:09I know.
04:11Dawn's biggest issue here is she's using different types of meat, and they all need to be cooked
04:16perfectly.
04:17This can't be shoe leather, and none of it can be raw.
04:20It's kind of like a Tudor feast.
04:23Well, you are our queen.
04:26We have got a chili sauce, which has got pineapple going through it, which is sweet, but sharp
04:33and sour.
04:34Loads and loads of chili powder, hopefully quite hot.
04:38To give us a little bit of a sour note, we're also getting pickled cabbage.
04:42I want to taste the pickle.
04:43We need the sharpness.
04:46Great bread should be nice and soft, but at the same time, we should be able to wrap the
04:50filling inside that bread.
04:52This is a very happy dish to cook, and it's full of great memories, so I'm just going
04:57to put my heart into it.
05:01Celebrities, 30 minutes gone, one hour on the plot.
05:09Alfie Bogue, classical singer.
05:11His style of cooking usually packs a punch.
05:14He's given us great showstoppers, and he's always been inspired by the food of Italy.
05:19When he puts on a show, he puts on a proper show.
05:21Oh, my God.
05:34Today, I'm baking a cake that consists of two cakes.
05:36One is parking, which was my father's favorite cake growing up in Lancashire, and the second
05:42is a jacquande cake, which is actually also called Les Miserables.
05:46And my dad used to encourage me a lot to fulfill my dreams, and one of my dreams was to be a
05:52singer, and I took part in Les Miserables, so I thought the two go hand in hand.
05:57I'm so proud of Alfie Bogue today, because in another round, Alfie didn't manage to serve his cake properly.
06:05Oh, it's leaking.
06:06Oh, it's leaking.
06:07Sorry.
06:08And he was crestfallen, but here we are at one of the most tense parts of the competition,
06:13and he's cooking a two-layered cake.
06:18I've dedicated this dish to my father.
06:21I lost him 28 years ago.
06:23He was somebody that inspired me and told me that it'll always be all right.
06:27So I'm making this cake for him in his memory, and I'm filling up.
06:32Sorry.
06:33No, it's a big deal.
06:35Yeah.
06:35Yeah.
06:35Just before I walk on stage, I say a little thing in my head to my dad.
06:39Give us a hand, Dad.
06:40Today I asked him as well.
06:44We will have layers of parkin.
06:47Think of Christmas pudding without any fruit in it.
06:49Flamed with lots of ginger and spices, quite dense.
06:52Then a layer of coffee buttercream, then a layer of jacquon, la miserabla cake.
07:00It's very, very light, with a light flavour of almonds to it.
07:06Can I get some more eggs, please?
07:09I mixed my sugar in with my eggs.
07:10I should have put the sugar in with the water.
07:12So I'm going to have to start this mix again now.
07:17He's got to be really careful here.
07:18We get a lovely construction of cake.
07:21If they're not even, the whole thing will topple like the Leaning Tower of Pisa.
07:28I love to eat this thing that I'm making today, and 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.
07:42Her food is full of ingenuity and twists and excitement.
07:46She takes the ordinary, and she makes it extraordinary.
07:48I'm making Christmas dinner.
07:52So I'm doing a festive baked salmon with roast potatoes, Yorkshire puddings, and a shaved sprout salad.
07:58Hang on, no turkey?
07:59No, no turkey.
08:00Salmon is the classy way to go for Christmas for me.
08:02I like to spend the second half of Christmas Day dancing around the living room to lovely records,
08:06and you can't do that when you're full of turkey, can you?
08:08Who are you cooking this for? It's for someone special.
08:11This is for my dad.
08:12My dad is the one that really inspired my love of food and eating.
08:16He used to cook the most amazing things when I was growing up,
08:18and also Christmas dinner was normally his job.
08:21So this time, he's putting his feet up.
08:23I'm going to make us a delicious spread.
08:25My dad has always made me feel safe and loved.
08:34He's also been really supportive through my journey in drag and performance and all of the things that I've done.
08:40I know that there are a lot of queer people that are not as lucky as me to have such a supportive family,
08:47and I count myself incredibly lucky for that.
08:49We are getting a baked salmon, which is going to be covered with a sour cream and dill mixture,
08:57cranberries soaked in orange juice, alongside pomegranate and almonds.
09:02This is an unusual Christmas dinner by anybody's means.
09:07We've also got roast potatoes, hopefully really well seasoned and nice and crispy.
09:13Yorkshire puddings, which need to be light and fluffy and crispy on the outside.
09:19And with that, we've got a posh Christmas coleslaw.
09:23Brussels sprouts, shaved very, very thinly with a walnut dressing on the outside of it.
09:30Ginger's going to give us surprises, twists, turns, and a playful look at some of these things that we know really well.
09:37It's never loads of time. It's only loads of time if you don't give yourself enough to do.
09:40Alan Wynne-Jones' journey during this competition has been remarkable.
09:50We've seen him go from quite a timid, subdued person, and now he's grown into someone who strides in,
09:57in a cape with a sword, and throws down the most intricate dessert, which really wowed us.
10:03He's focused, he's precise, and his food's becoming more and more delicious.
10:07Are we going to Wales today?
10:11We are. This is a Welsh surf and turf, really.
10:14We've got lamb, we've got cockles, we've got lava bread, leek.
10:17So a bit of everything in a few different ways.
10:19Who's inspiring the dish?
10:21Probably about three million people that supported me in the first 20 years of my former career.
10:26But specifically, my father for the lava bread.
10:28It was a staple for my dad on his Welsh breakfasts,
10:32and my wife for the lamb, because a bit of a rack of lamb on the wedding day.
10:37The three million people who supported you through the early part of your career,
10:39how challenging was that?
10:41Oh, I think Wales is a small place, but the sport means a lot to people.
10:45I have been chopping onions as well.
10:56I'm fiercely proud of where I come from, and I was supported by a nation,
10:59so probably feeling the pressure more because of what those people mean to me,
11:03and, you know, the fact that I wouldn't be here without them.
11:06The road to ruin in the MasterChef kitchen is littered with racks of lamb.
11:13Feels like an easy thing to do, but you can end up with pink on rendered fat and slightly tough meat.
11:21Dolphinoire potatoes with layers of lava bread, that lovely, salty seaweed.
11:28There needs to be lots of creaminess and decadence.
11:30There is nothing worse than half-cooked Dolphinoire potato.
11:34It's going to be served with carrots, which have been cooked in carrot juice,
11:39so they're intensely flavoured.
11:41We've also got cockles, deep-fried, so they go really, really crispy.
11:45Those leeks need to be buttery and soft.
11:48That sauce needs to be lovely and shiny, rich flavours of lamb.
11:53He's got nowhere to hide here.
11:54Although it sounds understated, this is one of those dishes where anything can go wrong.
12:02There's 13 minutes left, everybody.
12:05Detail, detail, detail.
12:08It's Christmas.
12:09It's got to be gorgeous.
12:11And beauty takes time.
12:14Butter everywhere.
12:18It's all going really well.
12:19The meat is looking epic.
12:21I'm so happy with it.
12:22Look at that.
12:29Celebrities, you've got just five minutes left.
12:30Five minutes left.
12:33Oh, Alfie.
12:36Go on, you can do this.
12:37Yeah.
12:43Do you want to flash it in a pan, or what do you want to do?
12:45Yeah.
12:46What are we going to do?
12:47You're going to go wrong really fast, okay?
12:48Hello.
12:52Kebab of my dreams.
12:56Blue plastic bags with bottles of fizz.
12:59You're absolutely fascinating.
13:01That's what I'm here for.
13:0260 seconds, everybody.
13:06Just 60 seconds.
13:15That's it, guys.
13:16Time's up.
13:16All done.
13:17Step away from your benches, please.
13:19Ginger, you done?
13:20Yeah, I've just got nine Yorkshire puddings to eat now.
13:21Ginger.
13:31Hello.
13:32Inspired 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.
13:47Served with chili, garlic and basil roast potatoes, a sprout coleslaw with a mustard and walnut dressing and a Yorkshire pudding.
14:01I think your fish is absolutely bang on. Seasoned, soft. They are some good roast potatoes. They're all beautifully burnished and crisp in this concoction of chili and garlic. They're so delicious.
14:19It's a tiny little delicate Yorkshire pudding. I like its kind of fluffy, plump, lusciousness. I 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.
14:33Yes.
14:34The sprouts, I think they're ace. It's a fiery coleslaw mixture with walnuts. You'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.
14:52It's fun, it's exciting, and it's definitely Christmas.
14:57My dad is going to be really proud of that food. I do have that post-Christmas lunch feeling.
15:05Well done.
15:06I feel full, weirdly, even though I didn't eat anything.
15:08Rugby legend Alan Wynne's dish, dedicated to his late father, his wife, and his Welsh fans, is lamb cutlets on buttered leeks with carrots cooked in carrot juice, deep-fried cockles, served with dauphinoise potatoes layered with lava bread, and a lamb sauce.
15:34I 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. It's soft and it's creamy with lava bread. I think it's a fantastic addition.
15:57Your 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.
16:09Listen, I've seen chefs cook lamb a lot less than that, but I would have liked that fat to be rendered just a little bit more.
16:14However, 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.
16:26I think you've done a pretty good job, Alman.
16:29It'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.
16:40Broadcaster 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.
17:07Served with champagne, concealed in a plastic bag.
17:15That was quite a sight.
17:17That was literally like watching a boa constrictor swallow a goat.
17:21LAUGHTER
17:22The meat is fantastic. It's cooked all the way through, crispy on the outside, still really lovely and moist, and all the juices have gone down those potatoes.
17:38Good, hot, ferocious chilli sauce, and the garlic sauce being rich and creamy.
17:42Breads are lovely and fluffy, which is great. I'm really, really happy indeed.
17:47I really like your slaw, because it's got this whack of vinegar that cuts through everything else.
17:54I feel like it's 1998, and I'm on the 73 bus coming down Oxford Street at 2 o'clock in the morning, and I've lost a shoe in a nightclub.
18:06This is fabulous.
18:07Thank you, Grace.
18:08Love, love, love, love.
18:12Oh, I'm so happy. I'm so happy.
18:14I'm so happy.
18:15It was very bold, I think, to cook them a kebab at this stage in the competition, and they loved it.
18:22Cheers.
18:24I think Chris will have loved all of that. I think he'll feel really well represented and really loved.
18:30Hello.
18:31Hello.
18:32Finally, it's classical singer Alfie, with a dessert dedicated to the memory of his dad.
18:40Layers of Yorkshire ginger parking, coffee buttercream, and Les Miserables cake, an almond jacquant sponge,
18:49topped with ginger and cinnamon poached apricots.
18:57The Les Mis part of it is undercooked.
19:00Yeah.
19:00And because of that, it tastes a bit of eggs.
19:04Mm.
19:05But the parking is just incredible.
19:08Yeah.
19:10And it's gingery, and it's satisfying.
19:12And I love your coffee buttercream.
19:14Love it.
19:16The apricot works beautifully with that syrup going through the whole thing,
19:20but we have an issue with the amount of buttercream that's in there.
19:23There's just not enough of it.
19:24And it means it's quite dry.
19:28You know what?
19:29I'm feeling all right.
19:30I'm accepting my mistakes.
19:33I know my dad would have been proud.
19:37I know he would have had a laugh about it, which would have been good.
19:39Four extraordinary celebrity cooks, there was great intention, there was lots of invention.
19:48They are cooking from the heart.
19:50They are flooded with emotion.
19:52I hate this, Bix.
19:53We all feel really morose, but we have to remember that we are the last four, and that's amazing.
19:58We've got a decision to make.
20:00We only have three places to give.
20:02This round showed Dawn O'Porter at her very best.
20:08Lovely big stand of meat, perfectly cooked bits of chicken and lamb.
20:12We asked people to wear their hearts on their sleeves, and wow, did she.
20:17Ginger and her celebration of Christmas, perfectly cooked salmon with cranberries, pomegranates, and almonds, and it was delightful.
20:26Ginger cooked one of the greatest roast potatoes I've ever eaten in my life.
20:30Dawn and Ginger have got themselves a place in the final three.
20:34That means we've got a conversation about Alfie and Alan Wynn.
20:40Alfie Bo certainly faced his fears today.
20:44I loved his parking, full of ginger and nutmeg, and his coffee cream was sweet and creamy.
20:49His other cake, his La Mis cake, wasn't quite cooked enough.
20:54We didn't have the right amount of buttercream to keep it lovely and moist.
20:58It was just a bit dry.
21:01Alan Wynn cooked for us a classic dish, and he had nowhere to hide.
21:05Those Dauphin and Rot potatoes were heavenly.
21:08He judged perfectly the level of lava bread there.
21:11But he had a hiccup.
21:13The lamb was cooked.
21:14It just didn't have that lovely flavour of the rendered fat that great roast lamb should have.
21:22Letting someone go at this stage just feels heartbreaking.
21:28If I got a place in the final three, I would have to ask John and Grace why, first of all.
21:34I wanted to push myself.
21:36That was something my dad always used to say.
21:38Face your fears and go for it.
21:40And I did, and made a really nice parking.
21:42I don't know whether that's good enough to make a final three.
21:48I think it's a bit of a schoolboy with the meat.
21:51I still love to get through and have a chance to win.
21:53I got a plate out, and everything was there, and it's not up to me now.
21:57Celebrities, sincerely thank you.
22:15We asked you to cook with your heart on your sleeve, and you did just that.
22:23There are only three final places to give.
22:27That does mean one of you is leaving the competition.
22:33The celebrity leaving us is Alfie.
22:38Alfie, you've been a joy.
22:47God bless.
22:53This has been quite precious.
22:55These moments in life that come about are very special.
22:59I'm super proud and happy to be going home as a Celebrity MasterChef finalist.
23:04Congratulations, you're the final three.
23:09That was so emotional.
23:10I know.
23:12I did not see this coming, but come it has, and here I am.
23:17Wow, this competition, I never thought I would have been in so deep.
23:21What do I need to do to win?
23:23Well, beat Dawn and Ginge.
23:26I can't believe it.
23:28I just feel so proud of myself.
23:31I'm going to drink some champagne out of her.
23:33Blew a plastic bag with my husband tonight, and order a kebab.
23:38You have now earned the right to cook at chef's table.
23:45Hold on tight, ladies and gentlemen.
23:47You're in for a ride.
23:52Nestled in the heart of rural Staffordshire lies an exquisite culinary destination.
23:58The boat, led by one of the UK's most exciting and innovative chefs, Liam Dillon.
24:06This is where it really counts.
24:11Now they are cooking with a chef, four chefs.
24:14Our celebrities will be encountering ingredients they've never even worked with before.
24:20These are specialty ingredients with techniques which are usually reserved for the most professional chefs.
24:26And they've got to master it in three hours.
24:29Growing up in the Midlands, Liam's journey into the culinary arts began age 16.
24:36I didn't know what to do at school.
24:37I was lacking that team spirit.
24:39I was craving a kind of unity, teamwork, I think.
24:42I was looking at the RAF and the Marines and things like this.
24:45So it was very different to cookery.
24:47And I went to an open day at the College of Foods in Birmingham and I just felt right.
24:51It clicked, it worked, and I really enjoyed it.
24:54After graduating, Liam's career took off when he went to work for culinary legend Marcus Waring.
25:03Bit of a baptism of fire, should I say, coming straight from college into his kitchen.
25:07But I wouldn't be where I am now if I hadn't done that.
25:10The way you work, the way you conduct yourself, you pick up on these things as you go for your career.
25:15He went on to refine his craft at some of the world's most celebrated three Michelin-starred kitchens.
25:23New York's 11 Madison Park and the world-renowned Noma.
25:28My time at Noma in Copenhagen, another eye-opening restaurant and the way they worked and how they treated ingredients.
25:35With all these things, it was kind of building how I wanted to eventually cook and have my own restaurant.
25:40Helpful, thank you.
25:45In 2017, Liam returned to his hometown of Litchfield and transformed a humble roadside eatery into a gastronomic sensation,
25:56with sustainability at the heart of every dish.
25:59I always wanted to have produce on site because we have the space.
26:04Now we have our own little micro-farm.
26:08We have chickens, two fish tanks, our own bees, my own apiary.
26:13We have our own pigs, Betty and Peggy.
26:16Each year we're improving it, expanding it, to hopefully one day be self-sufficient with as much produce as we can.
26:24Within just three weeks of opening, his restaurant was featured in the Michelin Guide and has since earned three rosettes.
26:32My style and the style of the boat is modern British, celebrating what Uga has to offer.
26:42When the celebs come in, I think they'll have a bit of a shock.
26:44That's my reputation.
26:46We do have high standards.
26:47This is a whole new level of stress for the celebrities.
26:51This is fine dining.
26:52This is like nothing they've done before.
26:55Liam's a proud chef and he is not going to let anything out of that kitchen unless it's absolutely perfect.
27:00Good morning.
27:06Morning.
27:06Welcome to the boat, welcome to my kitchen.
27:08Today you're going to be cooking a dish each from our current menu for six amazing chefs.
27:13Lisa Gubin-Allen, Sat Baines, Paul Ainsworth, Dave Taylor, Chet Chama and Shantel Nicholson.
27:22Between these guests, there's five Michelin stars.
27:25So the pressure's really on.
27:26Ready?
27:26Yeah, let's do it.
27:27Let's do it.
27:28Lots to do, so let's get cracking.
27:29The celebrities will have three hours to prepare and cook their dishes.
27:38Dawn will be kicking off today's event with an intricate starter.
27:43Have you cooked quail before?
27:44I haven't cooked it myself, but my auntie used to roast us a whole quail each.
27:49Amazing.
27:49Yeah, I love it.
27:51Her dish is a roast quail breast with a quail-legged terrine topped with toasted seeds.
27:58In a lot of my cookery, I try not to waste, but what I like is to use every part of the ingredient, whatever it may be.
28:05First of all, the quail has been poached, then we're going to start to roast it.
28:08It's a lovely colour on the side of the quail.
28:13It's getting nice and golden all the way around.
28:16With the quail, you want a nice pink look to the flesh.
28:19It's undercooked.
28:20It's not nice at all.
28:21So we're going to rest the quail while we bring the rest of the dish together.
28:24Smells amazing already.
28:26As well as cooking the quail on the crown perfectly, her second key component uses another part of the bird.
28:36We take all the leg meat and make a little terrine with it.
28:39They're also going to take their bones and they're going to make a little pan sauce.
28:43Just make sure it's nice and light.
28:44It's overdoing something too strong.
28:46It'll just ruin the dish.
28:47The critical moment for Dawn will be to precisely carve the quail breast from the crown just before service.
28:55Just come down this way here.
28:57It's like a little chicken.
29:00Quails are very delicate meat.
29:02It's fiddly, it's small.
29:04They've got to be quite precise with their knife skills.
29:07The dish is finished with pickled carrots, a smooth carrot puree and the quail sauce.
29:13Oh, it looks so pretty.
29:19Happy?
29:19Yeah, obviously now I've got to learn how to make the sauces and things, which is where I'll have a breakdown.
29:23You'll be great.
29:24You'll be great.
29:26Just got to have a delicate hand and not burn the quail.
29:29What could possibly go wrong?
29:32So step one of this dish is to butcher six little quails, which is a dirty business.
29:41Oh my God, what is that?
29:43It's snubbing in there.
29:47It looks like Alan Wynn's doing some sort of DIY project over there.
29:50He's making dinner or building the table we're going to eat off.
29:52Who knows?
29:54Alan Wynn's dish also requires butchery as he's taking on a whole lamb saddle for today's main course.
30:02Lamb loin with crispy sweetbreads and barbecued asparagus.
30:06This dish, again, it follows the using everything of the animal.
30:12The lamb they'll be using is the lamb that was grown on this land here.
30:15So they need to be careful.
30:17My pride and joy, my girls, I was feeding them every day, so they need to make sure they give them a good send-off.
30:23Lovely passes of lamb loin with a mousse around the outside, flavoured with lots and lots of herbs.
30:28It's firm to the touch, but not hard in any way.
30:33So we're just going to gently seal it here.
30:35I think a classic error is it's not roasted well enough in the pan before it goes into the oven.
30:41It's a nice golden cull on the base.
30:44And it's very difficult because you can't see how well it's cooked until you cut through that lamb.
30:49Alan Wynn is a perfectionist and has rarely put a foot very wrong.
30:54Until the last round when he messed up his lamb.
30:58This is his chance of redemption.
31:01You cook much lamb?
31:02Don't ask.
31:03Right, OK.
31:04Didn't go too well.
31:05I've had a better day, shall we say.
31:07OK, all right.
31:07Well, today's a better day.
31:08Yeah.
31:10While the lamb roasts in the oven, Alan Wynn will need to juggle two crucial garnishes.
31:17Deep-fried lamb sweetbreads.
31:19There's no timer on the deep-fryer, though, is there?
31:21It's up there.
31:22OK.
31:22Essentially, once it's golden, it's ready to go.
31:24OK.
31:25And barbecued Litchfield asparagus.
31:31The dish is finished off with a vibrant herb emulsion.
31:35And a lamb sauce with capers.
31:41Simple as that.
31:43Thank you, chef.
31:46Using every part of the lamb, Alan Wynn must butcher down the loins.
31:52Did you see that?
31:53Two bang on under it.
31:54The trimmings for his mousse and the bones for a sauce.
32:00Chef made it look far too easy.
32:02I like the simplicity of the plating, but I think there's a lot more that goes into it.
32:06Hopefully I can nail it today and the chef isn't shouting at me.
32:08Ginger is working on a coffee parfait for an unusual dessert with eight technically challenging elements.
32:19This is the only time I've been in the kitchen where a five-inch heel would actually really have helped me out.
32:24The coffee parfait will be paired with flavours of chocolate, hazelnut and artichoke.
32:32This dish was inspired by my time at Nomen in Copenhagen.
32:37Using a lot of savoury in sweet dishes.
32:40So the coffee parfait is going to be one of your first jobs.
32:43That needs to go into the freezer and set.
32:45And then it's going to be sprayed with white chocolate.
32:47OK.
32:48We've got a chocolate ganache.
32:50You're going to pipe these on the plate.
32:52The dessert require someone that's precise and steady hand.
32:56We have some Pedro Jimenez sherry jelly.
32:59So he needs to get to the plate, Ginger, all right?
33:01I was going to say.
33:03We've got some spares.
33:06Ginger will also have to deliver a praline and dark chocolate foetine and Liam's signature artichoke ice cream.
33:14So call us a Rocher.
33:16OK.
33:16You scooped ice cream before?
33:18Not like this.
33:21Scoop like this.
33:22Wow.
33:23The ice cream's not heavy, heavy artichoke.
33:26It's got a lovely, subtle flavour running through it.
33:29You make that look really easy.
33:31Yeah, that needs to go into the ice cream machine.
33:33Sharpish.
33:38Yeah, easy.
33:40If you say so.
33:43Ice cream, parfait, jelly.
33:46That means lots of sitting.
33:48Her biggest problem with this is time.
33:51I don't know enough about the things on that plate to say which one's going to be the hardest to do.
33:55It's all a bit of a mystery to music to me at the moment.
34:00A parfait, a mousse which has been set.
34:03It needs to be lovely and soft, but still slightly firm.
34:07I'm excited about my task today.
34:08It's very detail-orientated, isn't it?
34:10For me, fine dining restaurants live and die by their dessert costs.
34:15This isn't just putting some sticky toffee pudding out and a jug of custard.
34:19This is art.
34:21Freezer, let's go.
34:24Great.
34:24The celebrities have just two hours left before service.
34:33On the starter, Dawn's only just finishing off her quail butchery.
34:38I feel like I'm slightly getting the hang of it now.
34:40Five birds in.
34:42But it's not a pleasant job, that's for sure.
34:44She's also got the bones on for her sauce and is making a start on the tureen.
34:53Dawn's tureen is made up of the leg meat of those quails, which have been cooked slowly.
34:59There's a chicken mousse, which will be used to bind the quail leg meat.
35:03It's really hard work and it's also just slippery and raw and disgusting.
35:08Yeah, raw chicken.
35:09It's really, really lovely.
35:11That mousse is split, it's undercooked, it's not going to work.
35:16It's under my nails and I think it will be for some months.
35:19The reality of being inside a fine dining kitchen is maybe sometimes a little bit unpleasant.
35:26Not for the squeamish.
35:28Her mousse prepped, Dawn now needs to get her quail sauce on the go.
35:34A good amount of Madeira, nice stock, reduced down so it's going lovely and glossy.
35:38It can't be too thick like jelly, it can't be too thin or it's going to be watery.
35:44That's so good.
35:45It'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.
35:50Maybe it's just me that texts everyone I know about my gravy.
35:56Over on the lamb dish, Alan Wynn is also working on a complex sauce.
36:03So we've got fennel, carrots, rosemary thyme, mint, garlic, coriander seeds.
36:09So it's just the base before we add the alcohol.
36:12So the sauce has got to be lovely and light, it's got to complement the lamb.
36:15It can't be sticky, flaggy.
36:18Thyme in is the art form I think, so I've just got to make sure it doesn't stick or burn.
36:22If it's over-reduced, it's not going to say it's very good at all and it's going to look horrible on a plate and it'll end up being like lamb tar.
36:31It's like being in a sauna but you're putting alcohol on the coals.
36:36It's just like...
36:37With his sauce reducing, he can move on to the all-important lamb mousse that will top the loin.
36:45So 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 sieve.
36:52Getting this mousse smooth, it's kind of a pivotal part really.
36:55The showpiece, isn't it?
36:56Yeah.
36:56If that's not right, then the whole dish falls apart.
36:58So I just want to make sure that's right.
37:03With her parfaits into frieze, Ginger's tackling the next time-critical element of her dessert, the vegetable ice cream.
37:13I've never seen a nice joke when it's closed off before.
37:16Normally it's a beautiful little green thing, they look like little angry potatoes that have gone wayward in life.
37:21The surprise in that ice cream, of course, will have the flavour of that nutty root vegetable.
37:26Jerusalem artichokes, they go brown.
37:29So Ginger's got to be careful that she gets the milk really quickly so they stay lovely and white.
37:35Ice cream underway.
37:37Her next technically challenging component is the sherry jelly, which also needs time to set.
37:43So we use a Pedro Jimenez sherry to go in the jelly.
37:46It can't be boiled because you boil lots of lovely, sweet flavour.
37:52Hello, Ginger. How are you doing?
37:53Hello.
37:54This is another situation of lots of different pots of slop that will hopefully turn into something delightful.
37:59I think the problem is going to be putting it all together, isn't it?
38:02Yes, everything has to be in the right solid or liquid state for it all to happen.
38:06I feel like you're starting to become at home doing these fancy puddings.
38:10I'm beginning to trust the process a lot more.
38:12I'm just casting that doubt to one side now.
38:14That doubt's none of my business.
38:17One...
38:18Fifty.
38:20Ginger has so many things to keep her beautiful, lashed eyes on.
38:25Unless everything's completely set and done properly, Ginger doesn't have a dessert.
38:29She's got herself a milkshake.
38:30I think we're in good shape.
38:32No one else seems to be panicking. I'm not going to panic.
38:35Half the prep time has gone.
38:40Right, guys.
38:41Dawn, you're first up in 90 minutes.
38:42Yes, Chef.
38:43Yes, Chef.
38:45Yum.
38:47Over on the starter, Dawn now has the fiddly task of picking the quail leg meat for the terrine.
38:53Good Lord, it's much easier to get the meat off the bone with your team.
39:01If I could bite this off.
39:03She has to check through every single bit to make sure there's no bones.
39:06And we are talking about the smallest piece of bone.
39:09Nobody wants to find bone in something which should be a lovely, smooth terrine.
39:14The chefs have got us close to us hands.
39:15Please, I just take all the meat off that chicken.
39:17That was so hot.
39:18Having raced to get the quail meat picked, it can now be combined with the chicken mousse and put onto steam.
39:28I'm getting into it now. I feel good about being in this kitchen.
39:30It's quite an overwhelming recipe because there's so many elements to it.
39:33It's just really technical.
39:35So I'm just hoping I'm going to get it out on time.
39:38The problem with chicken mousse is that if it gets too hot, the proteins start to change and it becomes very, very grainy.
39:45The chefs will know exactly what they're looking for.
39:48That chicken mousse can't be grainy in any way at all.
39:53Also with a mousse to contend with is Alan Wynne, who's only just finished making it.
40:00It keeps the loin tender because there's not a lot of fat in the loin.
40:03But you kind of replicate where the fat is and you're covering it with mousse to keep it nice and moist.
40:07Use a creper net to hold it all together.
40:09I think it's the stomach lining of a lamb.
40:11Yeah, so it's interesting stuff, isn't it?
40:13It's just relatively delicate.
40:16I'm going to tear it, though.
40:20Complex?
40:21Yeah, technical.
40:22You know, it's nice being in an environment with a little bit of pressure.
40:25You achieve something and there's elements here that I've never done.
40:29And that's what I'm enjoying.
40:30The prep that has gone into the mousse has just been mind-boggling.
40:35Flipping out, I just realized I've got so much more to do.
40:37Quite a few things to do on the main course, yeah.
40:42Alan Wynne, he's put himself a little bit behind it, but he's picking up the speed a little bit.
40:46He knows he's got a lot to get on with.
40:48Sweetbreads, the gland from inside the neck of the lamb.
40:52They're quite delicate, quite small.
40:54Never done sweetbreads before.
40:55I've got to take the membrane off now and then I've got to panne them, ready to fry them.
41:00Right, Alan Wynne, you've got an hour, yeah?
41:02Crack on and you'll be sweet, you'll be there.
41:04Yeah, sure.
41:05Liam is proud of his produce.
41:09That means that Alan Wynne here is under real pressure.
41:12He has to keep his eye on the clock as well.
41:14He can't afford to run behind.
41:16Those diners will want their food and they want it to be exact.
41:22On pastry, Ginger is also up against it.
41:26Hello, welcome to Ginger's whisking corner.
41:29If you stand still too long enough, I will whisk you as well.
41:33She's rushing to make another integral element that needs time to set.
41:38A ganache made with lots and lots of chocolate and cream, so it whips up and becomes really creamy.
41:46I've now got to beat a load of butter into it until I get to ganache texture.
41:51This is hard work.
41:53With so many elements to juggle, she's yet to finish a vital component.
42:10So, I'm adding the artichoke puree into the milk and egg and cream mixture.
42:21Crucial part of the ice cream getting up to temperature as well, isn't it?
42:23Now, I'm just waiting for this to get up to 84, and then I'm going to pour it over the bowl of ice.
42:28And then we'll be good to go into the machine shortly, I think.
42:33Ginger has only just got her ice cream on to churn.
42:36That really only leaves for about an hour to make sure that ice cream is churned and properly set.
42:41If anything goes wrong with that ice cream, there's no coming back.
42:43This is really trying very hard to become ice cream, and it's not got long to get there.
42:49So, come on, you can do it. I believe in you.
42:51It's... I'm feeling confident, but it really could all go south very quickly, I think, in the next half an hour.
42:59Today's guests are six of the UK's most respected chefs.
43:05The reputation of the boat is amazing, and the expectations from Liam will be through the roof.
43:12He'll want these celebrities to absolutely do his menu justice.
43:17So, Liam and I worked together many, many years ago,
43:20so it's nice to be able to see how far he's come since that time.
43:25Liam's very inspirational in his philosophy, his best of being quite local.
43:28He's a phenomenal chef, and I think, you know, we'll get some really good food out today if he can execute it well.
43:33I think they've got a challenge on their hands, really.
43:35You know, roast quail, sweetbreads, parfait, ice cream, so loads of technical issues.
43:41And I've been cooking for 20 years, and I would look at this menu and think,
43:45it could go wrong pretty quickly.
43:46So, I'd be quite daunted as a complete amateur, let alone as a chef.
43:52Liam's been making waves in the area for a long, long time.
43:55This is all going to be delicious, great food, and excited to eat it.
43:59Right, guys, listen up. Our guests have arrived.
44:01You've got exactly 30 minutes left, OK?
44:03So, let's get a move on now.
44:04Yes, chef!
44:05It's getting hot in the kitchen.
44:09On the starter, Dawn's in full flow with the first stage of her quail cookery.
44:16I'm just poaching my quail.
44:18It was a sentence I didn't think I'd ever say.
44:22That's a really key part of the dish.
44:24If she hasn't poached that correctly, then she'll get it undercooked or overcooked.
44:29While keeping one eye on the quail, she's still got three carrot garnishes to prep, the first being a puree.
44:38So, cooking carrots in carrot juice and adding some chicken stock.
44:42It's so vibrant.
44:43Orange.
44:45So, puree needs to be cooked well.
44:47It can't be split.
44:48It can't be grainy.
44:49It's a nice, glossy colour.
44:51Sometimes you make a puree too wet, and then it just falls on a plate.
44:55Can't have any of that.
44:56So indulgent.
44:58And silky.
45:00So beautiful.
45:05Oh, my God.
45:06I'm so clever.
45:09As service approaches, this is when the pressure is on.
45:12This is when you'd really rather be an octopus with several arms, because you're going to have six pans on the go.
45:18If you miss something off that plate, it might be seen as a disaster.
45:22Despite multiple elements to her dish, Dawn's on top of her prep, but she now needs to portion the all-important quail leg terrine.
45:33Oh, God.
45:36Wow.
45:38It's a massive piece of bone in there.
45:41Just under 15 minutes to go before service.
45:44Dawn's discovered a bone in the terrine for the starter.
45:47Oh, no, there's another bone in there.
45:49That could be a problem.
45:50You OK, Dawn?
45:51There's quite a big bit of bone in it, which I'm really confused about.
45:54I don't want sat-banes eating a quail bone.
45:56I completely appreciate that.
45:58No-one does.
45:58While Dawn rushes to rescue her terrines, over on the main, Alan Wynne has caught up and is checking on his sauce.
46:11It's got, I think, a bit more acidity in.
46:12It's got a nice big spoonful of capers in there.
46:17Yeah, great. OK.
46:20He now needs to face his nemesis and seal off his lamb.
46:25Turn them, because you want that contact in the pan with the lamb.
46:27Alan Wynne can't afford a mistake like last time he cooked lamb for us.
46:31He can't overdo it, and he can't underdo it.
46:34And then when you've done the ends, then into that tray, we'll pour over all the aromats and then into the oven.
46:43The lamb's in with the mousse and the coverings.
46:45Hopefully it stays intact.
46:47You know, I've got the big man's reputation in the palm of my hand, so I'm trying not to drop it.
46:50On dessert, Ginger is yet to finish all eight of her components.
46:59This is the fanciest rice crispy cake you've ever made in your life.
47:04This might actually never make it into the food.
47:06I might just have to have this as a second breakfast.
47:09With the Feuillotine cooling, it's also a race against time for her coffee parfaits that need to be sprayed with white chocolates.
47:18Get out of there.
47:20I've got to move quite quickly, because obviously I don't want them to melt.
47:24I wish I could do my wake-up with this.
47:33I'm tempted to try.
47:34Put it all in a blender, stick it in here, and see what happens.
47:38Ginger's parfaits could start to melt.
47:40Chocolate crust around the outside could break.
47:43She's got quite big hands, and we're talking about delicate work here.
47:50OK.
47:54So here's to a delicious lunch, guys.
47:59Cheers, everyone.
48:00Good to see you all.
48:01Yes.
48:04OK, Dawn, it's go time.
48:05OK, let's go.
48:07It's crunch time for Dawn, as she's the first to face service.
48:12It's all about getting the lovely golden colour all over the quail.
48:16Roast quail, heritage carrot, lectorine, quail sauce.
48:19I mean, immediately, for me, it's a real celebration of quail.
48:23Turn it round, using the contours of the pan.
48:26Beautiful.
48:27Oh, yeah, that looks great.
48:28Lovely.
48:29There's a fine line with the quail, because it is such a delicate meat.
48:34Quails roasted, she now has to carve the breasts perfectly.
48:39Beautiful.
48:40Lovely colour, yeah?
48:41Yeah, great.
48:45OK.
48:46So the quail on, lovely.
48:50Delicious.
48:50To read, to make sure the leg meat is cooked all the way through,
48:56there's such a fine line between it being really tough
48:58and then being less and tender.
49:03What's left to go on there now, Dawn?
49:04Some blobs.
49:06I'm actually interested to see what happens with the carrot.
49:08Is it going to bring enough life and acidity and sweetness to the dish as well?
49:12Oh, look at that.
49:14That's gorgeous.
49:14I think it's all going to come together last minute,
49:17so it's controlling the nerves to make sure that they get the plating absolutely beautiful.
49:22Let's start going, please, Mitchell.
49:25Oh, thank you.
49:28Well done.
49:30Well done.
49:31That was amazing.
49:34I'm really happy with how that went.
49:35Dawn's starter is roast quail breast with a quail leg and chicken mousse terrine topped with toasted seeds,
49:48served with pickled heritage carrots, carrot flowers, carrot puree and a quail sauce.
49:55My quail breast, the cooking is absolutely perfect.
50:04It's tender, it's pink.
50:06Love the carrot puree.
50:07The sauce kind of brings it all together.
50:08It's got some raw depth of flavour in there.
50:10The terrine was really well seasoned.
50:12I think the extra balance of texture with the crunch on top of the terrine
50:15just kind of finished the whole thing off.
50:17Little pickled elements of the carrot that came through
50:20and really cut the richness of the sauce.
50:22Yeah, they should definitely be proud of themselves.
50:23It was a lovely, lovely plate of food.
50:26It's a really solid plate of food.
50:27Flavours were great, but unfortunately, just as I took my last bite,
50:31I found a bit of bone in the terrine.
50:35That is just remarkable.
50:39Still pink.
50:40I think the terrine is probably my favourite part.
50:43It's so soft.
50:44Our quail terrine, absolutely perfect.
50:46However, one of the chefs at the table got a little bit of bone.
50:50But otherwise, I think it's pretty well spot on.
50:52The shine on the sauce is just perfect.
50:55Love it.
50:55It's delicious.
50:56I feel quite emotional.
50:58You see how far dawn has come.
51:00This is how fine dining should be.
51:03Next up, the pressure is on Alan Wynne to deliver the perfect main course.
51:09When they're nice and golden, we'll slice the lamb and then we're onto the pass.
51:13Lamb can go a few different ways.
51:15Getting that cooked down, that's not easy.
51:18Beautiful, look at that.
51:19Stunning, mate.
51:20Lamb is a very intense flavour.
51:22So is the asparagus able to stand out?
51:25You want to, like, try and get those little charm marks.
51:27It's all about the balance.
51:28Lovely dressing of the rapeseed all over the top.
51:31Okay, brilliant.
51:35Sweet gravy is amazing, and that's a tricky thing to do.
51:38You get that beautiful exterior, but still nice and peaky in the centre.
51:43What's left to go on Alan Wynne?
51:44Just the emotion and then the sauce.
51:47Looking very, very good.
51:49And I think that sauce is going to be key.
51:51Not too ploying, nice and light and fresh.
51:54How's he done, Liam?
51:55Brilliantly well.
51:56He started to finish.
51:58Yeah, thank you.
51:59How gorgeous.
52:02Bye-bye, mate.
52:03Thank you very much.
52:03Thank you for the future.
52:06Excellent.
52:06I enjoyed it.
52:10I like the flow.
52:11I like once you're into the zone, as it were, you can focus.
52:14So I'm just grateful to have the opportunity to put it out there.
52:18Alan Wynne has cooked lamb loin encased in a lamb mousse
52:22with crispy lamb sweetbreads,
52:25barbecued asparagus,
52:27and a herb emulsion
52:28served with a lamb sauce finished with capers.
52:32That lamb loin cooked perfectly right.
52:40The sweetbread, nice and crispy on the outside,
52:42and that grilled, barbecued asparagus just works really well.
52:45I think that's delicious.
52:45I think the mousse is incredible.
52:47Very light, perfectly cooked.
52:49You know, I like those little caper berries in the lamb sauce as well.
52:52That is pretty impressive.
52:54Yeah, I can't really fault much from it,
52:56which is pretty phenomenal given their level of experience.
52:59That's probably one of the loveliest pieces of lamb I've ever eaten.
53:03To see Alan Wynne come back from that last round
53:06where he made a bit of a mess of lamb
53:08has really got me in the heart.
53:10Well-seasoned, well-flavoured, lots of skill.
53:12I think Alan Wynne should be very proud of himself.
53:16Finally, it's Ginger,
53:17who needs to bring together all eight elements of her technical dessert.
53:24So the dessert sounds really interesting.
53:27I think within this is quite a balancing act.
53:29Right then, parfait out.
53:33Coffee parfait can be such a powerful flavour.
53:36Getting the texture out of the parfait,
53:37you don't want it too frozen.
53:39With the coffee, a little bit of chocolate in there
53:41should be a great kind of pairing.
53:43Go, go, lift up, lift up, go, go, go, go, go.
53:45That's it.
53:45And then one out there.
53:46Yep.
53:47Go, Ginger.
53:48Brilliant.
53:49What's left to go on after the ganache?
53:51Sherry jelly.
53:52I've got crispy, crunchy things that I can't remember the name on.
53:55Sherry jelly.
53:56Put them in the gaps here, here, here.
53:57I think it all reads really well.
54:00It's whether or not I can deliver on the palate.
54:02It's finished.
54:03It's the ice-stroke ice cream.
54:04So a nice, posh scoop, Rocher.
54:06Yeah, I'm going to give it a go.
54:07Good.
54:09If they're going to do a quenelle with the ice cream,
54:11obviously that's going to take a bit of practice.
54:13Go again.
54:14Go again.
54:14How should I put that back in?
54:16That's it.
54:16Rotate now around and lift it up.
54:18Okay.
54:19Yeah.
54:20Will the artichoke flavour still stand through in the ice cream
54:23once it's gone through the cooking and the freezing process?
54:25That's perfect.
54:28Hands, please.
54:33Well done, Ginger.
54:35Stressful day.
54:36Yeah, that was a journey.
54:37It was a journey, but we got there in the end.
54:39Absolutely.
54:39That was brilliant.
54:40You've done really well.
54:41Thank you so much.
54:42Well done.
54:42Thanks a lot.
54:42Relax now.
54:43Well, after you've cleaned down, let's go.
54:47I would never have believed that that was something
54:48that I was capable of a few weeks ago,
54:50so, yeah, I'm really pleased.
54:54For dessert, Ginger has made coffee parfait
54:57sprayed with white chocolate, sherry jelly,
55:01a chocolate ganache topped with roasted hazelnuts,
55:05served with an artichoke ice cream,
55:07chocolate fuitine, and pulled chocolate tuiles.
55:13Technically, it's probably one of the best desserts I've had
55:18for a very, very long time.
55:20The balance is perfect.
55:21The softness of the coffee is not too harsh.
55:23It was like an adventure.
55:25The artichoke ice cream was a winner.
55:27You know, it's silky smooth,
55:29but a great artichoke flavour coming through.
55:31I love it.
55:31Yeah, yeah.
55:32Fantastic.
55:33The chocolate's lovely.
55:34It is an absolutely beautiful, well-executed dessert.
55:39You wouldn't know, would you?
55:40No.
55:40She's been done by a celebrity.
55:43I love the ganache.
55:44I love the Pedro Jimenez jelly.
55:46This little bullet of booziness.
55:49This dish is packed full of technique.
55:51I think that Ginger's done a great job.
55:53Yeah.
55:56Woo!
55:57Woo!
56:02Chefs, congratulations.
56:04What a great meal.
56:04I don't think any of that food stuck out
56:07as something that wouldn't have been prepared
56:09by a professional chef.
56:10So you should be very, very proud.
56:12Thank you so much.
56:13It was a pleasure to cook for you.
56:20Oh, my goodness.
56:21We did it.
56:22I know.
56:23We did it.
56:24It's been a great day overall.
56:25They've come in gratitude, been focused,
56:27and they've just got on with it.
56:28It's just all you can ask.
56:30It was really nerve-wracking cooking
56:32for Michelin-starred chefs,
56:33but I feel like I rose to the occasion.
56:35So, yeah, I'm feeling really, really good about it.
56:38That's a very thrilling group of people
56:40to cook lunch for,
56:41and I learned loads as well.
56:44The next challenge is a big one,
56:45and I'm sure the intensity and the stress levels
56:47are going to go right back up.
56:49Well done, guys.
56:50Well done.
56:51Aw.
56:51I'm full of emotion talking about our three finalists
56:55because we've seen them come so far.
56:58We're amazing.
56:59All the lessons are over.
57:00It's back to the MasterChef kitchen
57:02because there's three cooks,
57:03and only one of them can be our winner.
57:06One more to go.
57:06One more cook.
57:07Three courses and home.
57:10Next time,
57:11it's the Celebrity MasterChef final.
57:15Don't panic.
57:16Don't panic.
57:17And Dawn.
57:19Ouch, ouch, ouch, ouch, ouch, ouch, ouch.
57:20Alan Wynn.
57:21It was easy.
57:22Everyone would do it.
57:23And Ginger.
57:24OK, OK.
57:25Things are happening.
57:26Go all out to take the title.
57:28I'm just trying to keep a calm head.
57:30I'm very, very up against it.
57:33You smashed us out of the park.
57:35I don't have any notes other than, wow.
57:38You're welcome.
57:39You're welcome.
57:41Transcription by CastingWords
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