- 2 months ago
Celebrity MasterChef Christmas CookOff 2025
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00:00We've got ourselves four celebrities, four fresh faces, who have never cooked in the MasterChef kitchen before.
00:06As if Christmas couldn't be more exciting, the golden whisk is now up for grabs.
00:14Taking a shot at winning the coveted trophy.
00:18Our reality TV star and podcast host, GK Barry.
00:23The only similarities between what I do for a living and cooking is I usually do both drunk.
00:31Award-winning actor and star of Ted Lasso, Collar Bikini.
00:36Oh, Merry Christmas.
00:39I love Christmas. I'm like a big kid.
00:43TV presenter and BBC disability correspondent, Nikki Fox.
00:48I don't think anyone can actually believe that I'm here, to be honest with you.
00:52I did cook a banging fry-up in 1998, though. It was beautiful.
00:55And stand-up comic and voice of Love Island, Ian Stirling.
01:02My family and friends think I'm mad doing this, because they know I haven't got the temperament or the ability to be here today.
01:09And yet, here I am. What an idiot.
01:11I've checked the guest list. It looks fantastic.
01:17Who can be the star on top of our tree?
01:20Let the celebrations begin.
01:22We know you do. Thank you.
01:31Any time. Thank you.
01:33Oh, my gosh.
01:34This is intense.
01:35Hi!
01:36Oh, Grace, you look amazing.
01:38Happy Christmas.
01:47Merry Christmas.
01:48Merry Christmas to you.
01:49Merry Cremble.
01:50Welcome to the MasterChef kitchen.
01:52Can I also welcome Libby, Nikki's assistant?
01:56I'm really excited, because I have absolutely no idea what sort of cooks you guys are.
02:02Now, John and I, we love Christmas.
02:09We love socialising.
02:11We love the silly jumpers.
02:13But Christmas food, it's really what the festive season is all about.
02:21This, your first task, we call the Secret Santa Mystery Box.
02:26Inside your Christmas present are a set of ingredients and a recipe to cook for us a celebratory Christmas centrepiece.
02:40Something with real pizzazz.
02:43Ian, would you like to open your present, please?
02:46Let's have a look.
02:48This I can get on board with.
02:50Amaretto.
02:51There's chocolate.
02:52There's espresso.
02:53I'm making a tiramisu.
02:54I'm making a tiramisu.
02:55It's a tiramisu chocolate roulade with amaretto ice cream.
03:00Mmm.
03:01A roulade.
03:02So, you've got to...
03:03I'm going to have to roll it.
03:07Nikki, would you like to open your present?
03:09Let's have a look.
03:10All right, ready?
03:11Yeah.
03:12Oh!
03:13Oh!
03:17Neapolitan octopus with polenta and fennel and blood orange salad.
03:21You cooked octopus before, Nikki?
03:22I haven't cooked in a long while, but I think we can do it.
03:25If there's garlic, it'll be fine.
03:26Wonderful.
03:27Carla?
03:28Yes.
03:29Do you like Christmas?
03:30Yeah, of course.
03:30Great.
03:31Do you want to have your present?
03:33Okay.
03:34We've got some...
03:35Oh!
03:36Oh!
03:37Pistachio sponge and a white chocolate lime mousse.
03:41I would be intimidated ordering those two things off a menu.
03:46Yeah.
03:47Grace.
03:52What is that?
03:53There's a slab of meat.
03:56Look at that.
03:57Wow!
03:57Okay, I'm making a porcetta with tonato sauce, rosemary parmenta potatoes.
04:07This feels like a war meal.
04:09You know when you've just got loads of leftovers?
04:11You will love it.
04:14Celebrities, you have two hours.
04:19Let's go.
04:20Do we actually go now?
04:21Yeah, yeah.
04:21Oh, right.
04:22Oh, this is crazy.
04:26All right.
04:30Four celebrities, four different recipes.
04:33Right, right, right, right, right, right, right, right, right.
04:35And each recipe having a little touch of Italy about it.
04:38That's so fast.
04:39Because today we have a special guest coming in to help you and I judge our celebrities.
04:45Ballroom dancing champion, celebrity master chef winner, Vito Coppola.
04:52To be back here for celebrity master chef Christmas special is just blowing my mind.
04:59I would have never imagined it.
05:02An Italian Christmas is all about food.
05:05Careful.
05:06It's the best period of the year.
05:09It's the chance that everyone gets to sit around the table and sharing love through food.
05:14It's been years since I've been near me.
05:17I just hope they will put all their heart in it.
05:20That's perfect.
05:21All right, ready?
05:24Yep, go for it.
05:30Nikki Fox has been the BBC's disability correspondent and watchdog presenter for the past 10 years
05:36and also features regularly on Morning Live and The One Show.
05:45I'm really excited about cooking in the master chef kitchen, but I am really nervous about it as well because I'm not 100% sure what I can do.
05:52At one point I was so nervous I actually forgot what a table speed is.
05:55But Livia and I work together really well, that's what we do in life.
05:59Is that a lady?
05:59Is that a lady?
05:59Yeah, that's it.
06:00A disabled person and their PA, when it works, it's beautiful.
06:07Nikki is cooking for us Neapolitan octopus served with polenta and a fennel and blood orange salad.
06:14This dish represents Christmas because we used to have the octopus at home at Christmas time.
06:22One of the most difficult things of this dish is to cook the octopus right.
06:28It cannot be undercooked, it cannot be overcooked, it has to be just the right way.
06:33On the side, the salad, shaved fennel, blood orange, all mixed together in the right proportions.
06:42Polenta, that has to be beaten really, really, really well to go lovely and smooth, otherwise it's going to be lumps in it.
06:50When the butter goes in, it's going to be nice, sis.
06:53I think Nikki has got a really big challenge today with this dish.
06:57I'd say slower.
06:58Merry Christmas, Nikki Falk.
07:04Merry Christmas, Grace Den.
07:06Christmas at your house.
07:08Oh, it's always been lovely, it's always been family, food, films and sleeping.
07:13Family all together.
07:14Yeah, family all together, my mum, my dad, my sister.
07:17Now, you literally come with your own wingwoman, with your own glam team.
07:22I know.
07:22I long to have a lady-in-waiting.
07:24She's been my lady-in-waiting for nearly ten, no, over ten years now.
07:28It's just lovely, actually.
07:29Libby just kind of helps me do all the things that I can't do.
07:32But I, you know, like, with the cooking, I'm going to be directing Libby.
07:36Sorry, Libby.
07:36That's all right.
07:37We've become like a married couple.
07:39We love garlic.
07:40So, I think they said three cloves of garlic, we put four in.
07:44Very casual at the moment.
07:45Is there a competitive streak?
07:47I know.
07:47Because I want to do as well as I can.
07:49Well, if you did win and everybody else was humiliated.
07:51Yeah, yeah, I feel great.
07:53That is the Christmas spirit.
07:58Is that good?
07:59Yeah, that's fine, babe.
08:06There you go.
08:07Celebrities!
08:0830 minutes gone, one and a half hours left.
08:12That arts and crafts, I'm enjoying it.
08:14Under the pseudonym GK Barry, Grace Keeling has carved out a hugely successful career in online content.
08:23Her podcast, Saving Grace, boasts 11 million views a month.
08:27And she's also appeared on numerous television shows, including I'm a Celebrity and Loose Women.
08:33I ate Christmas.
08:35I think it's a load of faff.
08:37Yeah, I just think it's a massive headache.
08:41So, Merry Christmas.
08:44I've heard of that.
08:47Hello, Grace.
08:48Hello, Grace.
08:49That felt weird, didn't it?
08:50What's Christmas like at your house?
08:52Christmas is, I've got a very small family, still wake my parents up at around 6am, get a bottle of Prosecco open and continue the day like that.
09:01Do you do any cooking at all on Christmas Day?
09:03No, no, I'm just opening the bottles, putting a straw in, sitting on the couch.
09:08In a lot of ways, is it just your parents' present to just spend time with you?
09:12Yeah, yeah, and they regret it every year.
09:15And that's fine.
09:16The best of luck.
09:19It's actually quite heavy.
09:22Porchetta, a rolled piece of pork seasoned with rosemary, garlic inside it, and then baked in an oven.
09:29Porchetta is something that, especially in Rome, is a big celebration in Christmas.
09:35Grace is going to cook that pork so it doesn't go too dry.
09:39But she won't know if it's cooked all the way through until she cuts it open.
09:44Oh!
09:46That's...
09:47That's what it's saying.
09:49Then she's got a tonnata sauce, which is a mayonnaise mixture of tuna and anchovies with lots and lots of parsley.
09:58Have you tasted it?
09:59No way.
10:01Tuna.
10:01Would you taste it?
10:02Ian, you need to try me.
10:03I'll taste it.
10:03What is it?
10:04Try me blended tuna, please.
10:05Is it bad?
10:13It's very fishy.
10:15Is it?
10:17Very often with tonnata sauce, I taste everything except the tuna.
10:23It smells right.
10:24It smells good.
10:25It does?
10:25Yeah.
10:25I do really hope that the main hero of the tonnata sauce is tuna.
10:33Has anyone else got a heart-cut-out potato?
10:37I didn't think so.
10:40Losers.
10:42Well, I'm going to have to try it.
10:44I hate my life.
10:44Celebrities, you have just 50 minutes left.
10:52Oh?
10:5250 minutes and Christmas is coming.
10:56No way.
10:58London-born actor Collar Bikini found fame with roles in the critically acclaimed TV drama Top Boy and smash comedy Ted Lasso.
11:07Most recently, he appeared with his cousin on the BBC's Celebrity Race Across the World.
11:13And my biggest strength is that I can follow instructions very well.
11:19This looks a bit sticky.
11:21Oh, jeez.
11:22So, if it comes to measurements, if it comes to, you know, timings, I'm on it.
11:30I'm trying my best.
11:31I'm really trying my best here.
11:35Collar, when you were little, mum from Ireland, dad from Nigeria, what does Christmas look like then?
11:43Chaotic.
11:44I've got five sisters, and I've got a brother, and I'm the youngest.
11:47And Nigerians and Irish, the blood runs hot.
11:50A combination of different cultures, different beliefs, but somehow it worked.
11:56You're making a pistachio raspberry and lime mousse cake.
12:00How many cakes have you made in the past?
12:02Well, this would be two.
12:04This would be the second one I've made in my life.
12:06What was the first one?
12:07Now I'm curious.
12:08Food technology class.
12:10I made a Victoria sponge.
12:12It took me about two weeks.
12:13Do you think everybody from Ted Lasso are going to be watching this?
12:16Yeah, probably all of them.
12:18No pressure.
12:19Yeah, no pressure.
12:20Conor has got a really technically challenging dish.
12:27He's got a pistachio sponge with a white chocolate and lime mousse, and that's going to be served
12:33with raspberries filled with raspberry jam.
12:36Then I've got to make jam.
12:37This is a dish that I would have in any moment of my ear, but in Christmas, we can have, you
12:44know, at the end of the meal.
12:47This dish is a nod to the chocolate and pistachio cake I made for Grace.
12:52Mmm.
12:54I have just crammed that into my face.
12:57It's beautiful.
12:58I like to think that they're like cousins, this cake and my cake.
13:02Inside the cake are raspberries and little bits of fiatine, which is flaked puff pastry,
13:10so it's lovely and crunchy.
13:12Very crunchy.
13:14But then the whole thing is completely covered in a lime and white chocolate mousse.
13:20The raspberry jam, taking the right amount of raspberries and sugar, boiling them down together.
13:26The jam then is to be cooled down into a piping bag, and then a small hole in the piping bag
13:32so they can actually fill every single raspberry with jam.
13:38I don't think I'm doing this the right way, but oh well.
13:46Ian Sterling ditched a potential career in law for life as a comedian after tasting success
13:51at the Edinburgh Fringe Festival.
13:54As well as being a successful stand-up, Ian is also the unmistakable voice of Love Island.
13:59My biggest witness would be my inability to follow a recipe.
14:05Pre-heat, what's the egg use of half of the sugar?
14:09What sugar?
14:10I haven't got the calmness for it, I haven't got the demeanour for it,
14:14so it'll just be a blind panic of throwing things in a bowl that'll be my downfall.
14:19I'm measuring out a bunch of sponge fingers.
14:25I've literally never even made like a Victoria sponge before.
14:30Ian has got quite a technically difficult dish.
14:33This is a nightmare.
14:35He has got a tiramisu, but not in a bowl, but as a roulade.
14:39A tiramisu we usually make with shop-bought sponge fingers.
14:44Ian's got to make his own.
14:46Every sponge finger needs to be exactly the same size,
14:50and he's got to make 44 of them.
14:54That'll do.
14:56They're not identical.
14:59But what is these days, eh?
15:01Ian Sterling, you came in here looking very nervous,
15:11but now there's a lot of very confident manoeuvres happening.
15:14I put it to you that you are faking being a bad baker.
15:19My wife is a great baker.
15:21She does starters and desserts, I do mains.
15:23How much cooking on a day-to-day basis do you do?
15:25I do cook, I'd say I cook three, four times a week.
15:28OK, and do you do fancy food at Christmas?
15:31Yeah, turkey ham centrepieces.
15:33I've done the ham a number of ways.
15:35I did it at Iron Brew last year.
15:37It makes it go slightly orange, but apart from that, it's delicious.
15:40You cooked a ham in Iron Brew?
15:42A ham in Iron Brew, yeah.
15:43Mmm, that sounds delicious.
15:45No, it was good, could it get the sweetness in?
15:47Are you excited about this menu today?
15:48Hang on, so you're making a tiramisu?
15:50See, it's the roulade bit that's frightening me.
15:52I'm telling you right now,
15:54I have not got the attention span to make this happen.
15:57It's going to be layered on a piece of cling film first
16:03and then rolled up to make a wonderful Christmas centrepiece
16:07like a Yule log.
16:10And then on the side,
16:11we're also asking for Amoresso ice cream.
16:15That's a bit too much,
16:16but a little bit of extra booze for the judges.
16:19That'll be fine.
16:21Alcohol has got a high freezing point.
16:23Too much alcohol in the ice cream
16:25and the ice cream won't freeze.
16:32I love tiramisu.
16:34It's Christmas.
16:35Nothing says Christmas like a boozy cake.
16:38I'm happy with that.
16:39I did tiramisu in my MasterChef competition.
16:42It was my dinner party first dessert ever.
16:48Magnifico.
16:49Oh, grazie.
16:50Ian, you've got a big challenge.
17:00I love that.
17:01Roll as you would any roulade.
17:03Oh, thanks for that.
17:06He has to construct this roulade.
17:08He's got to roll it up really gently,
17:10but if he goes too fast
17:12or he pushes too much weight on it,
17:14all the filling will come out the end.
17:16It's got to be precise.
17:17Celebrities, you've got just five minutes.
17:23Five minutes to show us your centrepieces.
17:26We've got valenta disaster.
17:30Go on.
17:35It's better than what I was expecting.
17:37You know what?
17:43I did my best, you know.
17:43I gave it a good work.
17:45It looks like he and Am's soup.
17:49Oh, my goodness.
17:52No, ma.
17:53Finishing touches.
17:55Finishing touches.
17:56In?
17:57Yeah.
17:58It's like a hummus sort of...
18:00Lovely.
18:01We're quite happy.
18:01Yeah.
18:14OK, 90 seconds.
18:17Ice cream.
18:21Oh!
18:23It's going to be a smoothie.
18:24It's a birthday smoothie.
18:25Celebrities!
18:33That's it.
18:33Time's up.
18:38That was horrible.
18:39That was bad.
18:40That was...
18:40That was...
18:41That was odd.
18:44Celebrities, one of the things you may have noticed
18:46is that all of your centrepieces
18:47have a bit of a...
18:48an Italian twist.
18:50Oh!
18:50Oh!
18:51So, can I please introduce you to somebody
18:54who not only lights up the dance floor,
18:56but also lights up the kitchen,
18:59our Celebrity MasterChef Champion of 2024,
19:02Vito Coppola!
19:04Hello!
19:05Oh!
19:05Yes!
19:07Yes!
19:09Thank you, darling.
19:11Hello.
19:12Vito, do you love Christmas?
19:15I love Christmas,
19:16and I love Christmas food even more.
19:18Christmas is about sharing love.
19:22What a better way to share love with our food.
19:25So, today, we have to exchange love.
19:31Nikki, you're first.
19:33Hello, everyone.
19:34First up is TV presenter Nikki.
19:36She's made octopus cooked in a Neapolitan tomato-based sauce,
19:41served with polenta,
19:42and a shaved fennel and blood orange salad.
19:48The octopus is cooked perfectly.
19:55It just melts in your mouth.
19:57It's not chewing in any way at all.
19:58Really?
19:59And then the sharpness of that blood orange,
20:01with the bitterness from that fennel,
20:02is absolutely delicious.
20:03Oh!
20:04It's all really well-seasoned.
20:05It's well-flavoured.
20:07Just one thing.
20:08Go on.
20:08There is so much garlic in there.
20:10Sorry, I know.
20:11The good thing is that Santa Claus is not a vampire.
20:14Because you wouldn't be getting any presents, that's for sure.
20:17This polenta.
20:18I saw it when it set like a jelly,
20:21and I saw it when you added more stock and melted it back down.
20:24That's really...
20:25I love it.
20:27Oh!
20:27It's really good polenta.
20:29And what that shows is that if you just don't give up,
20:35we got there.
20:35It's life, isn't it?
20:36As you can see, my plate is completely clean here.
20:41It's a good sign.
20:43I love the garlic.
20:44Better to mash than a bit to less.
20:46And I love the way you cook the octopus, you know,
20:49because it was still the hero of the dish.
20:53My mom makes this salad very often,
20:55and my nonna as well.
20:56I fully love with this salad,
20:58so I think my family will be proud.
21:00Oh, no!
21:01And, of course, the polenta.
21:03You did it.
21:04I love it.
21:05So thank you.
21:05Woo, woo, woo!
21:09Well, I'm shocked.
21:11Shocked.
21:12I think that's probably one of the proudest moments, really.
21:17It really was quite lovely, actually.
21:21Podcaster Grace has made porchetta,
21:23an oven-baked rolled piece of pork
21:25seasoned with rosemary, garlic and chilli flakes,
21:28served with roasted onions and parmentier potatoes,
21:31and a tonnato sauce made with tuna, anchovy and mayonnaise.
21:38Is it cooked?
21:40It's perfect.
21:42Oh!
21:43Yes!
21:44Stop it now.
21:45Come on.
21:45You're pork is absolutely ace.
21:56Right.
21:56It's really wonderful and moist.
21:58Inside there, a good whack of chilli flakes,
22:01which gives you a little bit of heat on the back of your throat.
22:04For somebody who's never cooked pork before,
22:05it's perfectly cooked.
22:07Thank you very much.
22:09You've made us a little bowl of heart-shaped potatoes.
22:11I did, yeah.
22:12I thought, how can I add a bit of pizzazz?
22:14I absolutely love them.
22:17The thing that's really lifted this entire dish for me
22:19is the onions.
22:20They've caramelised in all the fat.
22:22They're really, really delicious.
22:24Can I tell you something?
22:26Only if it's nice.
22:28This is beautiful.
22:30It's very difficult to cook.
22:32It's juicy inside.
22:33It's not dry.
22:33That's even more important.
22:36But you know what says a lot about you?
22:37The sauce.
22:39The tuna.
22:39Very strong.
22:40Very tasty.
22:41Love that.
22:42Amazing.
22:43Good.
22:43It's like a rainbow, you know, after a good long rain.
22:47Beautiful.
22:49Everyone like the pork, which is quite nice.
22:51I think that's quite a flex,
22:53because I've never cooked it before.
22:54So I am happy with that.
22:58I just hope my parents don't expect it from me now.
23:01Comedian Ian has made a tiramisu roulade.
23:05Made with sponge fingers
23:07and filled with coffee syrup and whipped cream.
23:10Finished with a dusting of cocoa
23:11and an amaretto ice cream.
23:19Is it boozy?
23:21No.
23:23Your cooking style is largely chaotic.
23:27Yeah.
23:28Out of all of that, you've made such a wonderful roulade.
23:33I'm happy with that.
23:34What I love about this is it's incredibly faithful to the tastes
23:38and the experience of a tiramisu,
23:40and it's wonderful.
23:42Very, very good.
23:42All the wonderful flavours you'd expect from a tiramisu,
23:46the warmth of the alcohol in the back of your throat,
23:49that real lovely bitterness of cocoa,
23:51the bite of coffee in there as well.
23:54Your boozy smoothie,
23:56that strong flavour of almost almond from the amaretto,
23:58I think it's really, really lovely.
24:00It's a shame it hasn't set,
24:01but that's because you decided you didn't like measurements.
24:04Yes.
24:04You made the sponge finger yourself.
24:08You made it, everything from scratch.
24:10And honestly, I just loved it.
24:12It's just like a masterpiece.
24:13I feel at ease.
24:17I'm glad it's done.
24:18They said they really liked it,
24:19which was like a surprise,
24:20and they liked the boozy smoothie,
24:22which I'm hoping to copyright and sell and make millions.
24:26Last up is actor Koller.
24:29He's made a pistachio sponge
24:31topped with a white chocolate and lime mousse,
24:33filled with a crunchy fiatine,
24:36and fresh raspberries stuffed with raspberry jam.
24:42Oh, wow.
24:43Look at you.
24:55I think that's fantastic.
24:58For you,
24:58who's only ever cooked a cake once before in their lives,
25:00to achieve that,
25:02to make it look so beautiful and glossy on the outside,
25:06but inside,
25:07that wonderful, rich flavour of pistachios,
25:09sharp sourness coming from those raspberries,
25:12I really, really like it.
25:15Your pistachio sponge is wonderful.
25:19That layer of crunchy fiatine, beautiful.
25:22I love your mousse on the top.
25:23This was, to my mind, probably the most difficult recipe.
25:28Nailed it.
25:29Thank you so much.
25:30I remember when I did my cake,
25:32I was, you know, literally,
25:34I don't know what time going.
25:36Congratulations.
25:37This is so complex.
25:38You brought Italy here in our plate.
25:42My family would eat ease,
25:44would say,
25:45Buonissimo.
25:46Very, very, very Buonissimo.
25:48I'm actually a static.
25:53You know,
25:54everyone just goes to the shop to buy their desserts,
25:56you know,
25:56but now that I can safely say that,
25:58you know,
25:59I can make an Italian cake.
26:01And mousse.
26:02Thank you so much.
26:08Because today,
26:09you took me directly to Italy,
26:11to my family,
26:12around the table,
26:13where I just, you know,
26:15wish I could be every single day of my life.
26:16So,
26:17it got me really emotional,
26:18and I say this from my heart.
26:20Oh,
26:21thank you.
26:22Thank you, everyone.
26:23Thank you so much.
26:24Thanks, guys.
26:24See you, guys.
26:32What did you think, Vito?
26:33I loved every single dish in a different way.
26:36As you could see,
26:38my plate was always empty at the end.
26:40I really had the best time.
26:42This was a perfect Italian Christmas.
26:44I'm going to dance out.
26:45But first,
26:46I'll give a kiss to you.
26:47Thank you so much,
26:48and Merry Christmas once again.
26:51Thank you so much.
26:52Buona tale.
26:53And I go.
26:57I've eaten a proper Italian Christmas.
27:00John,
27:00I'm not going to lie,
27:01these sequins are a bit tight.
27:04Whoever believes in themselves in the next round
27:06is the person who's going to take the trophy,
27:08because right now,
27:09I think it's an even playing field.
27:10My meal in the next challenge is so simple.
27:14Yeah, I'm reconsidering what I have just put on the table
27:18for the next challenge.
27:19Let the Christmas joy re-continue.
27:31And this time,
27:32you're cooking with something fantastic at stake.
27:36the celebrity master chef Christmas champion's golden whisk.
27:44Good job.
27:45Woo-hoo!
27:46Beautiful.
27:47Absolutely stunning.
27:48Your task today is to cook for us
27:49your idea of an ultimate Christmas dinner.
27:53Now, you can draw on tradition,
27:54you can draw on your heritage,
27:56or if you want to,
27:57you can go completely left field
27:58and cook something you've always dreamt of having on Christmas Day.
28:02At the end of this,
28:05there will be one champion.
28:09Two hours, two courses.
28:11It's Christmas, ladies and gentlemen.
28:13There's the whisk.
28:15Let's go.
28:22Feeling excited.
28:24I've cooked this meal before.
28:26But hopefully, you know,
28:27I'm not too rusty,
28:28because it's been a few years.
28:30I'm just trying to have fun.
28:32I'm just trying to enjoy it
28:33and really let the memories flood back in.
28:41Carla, what is cooking for Christmas?
28:44A bee stew, basically,
28:46that my dad used to cook.
28:47And it's a Nigerian red stew
28:49with pounded yam.
28:51What goes in a red stew?
28:52Fresh tomatoes, plum tomatoes,
28:55long sweet peppers,
28:56scotch bonnets.
28:57Also, I'm going to make some okra.
28:59Did you say pounded yam?
29:00Pounded yam.
29:01OK.
29:02OK, what's pounded yam?
29:03You put the yam in,
29:04you put a little bit of water in,
29:05and then you whip it into, like, a dough,
29:08almost a mashed potato kind of consistency,
29:11and then you have it with stew.
29:13This feels like you're cooking something very emotional.
29:16It feels like a real link to the past.
29:18Yeah, I've had this meal my whole life.
29:20I wanted to pay homage to my dad with this,
29:22because with pounded yam,
29:24with stew,
29:25and it reminds me of family,
29:27and with family comes Christmas,
29:29and that's what I kind of thought.
29:30And what's your dessert, then?
29:31My dessert is puff puff.
29:34It's a little dough,
29:35sugar balls,
29:36and I'm doing it with a chocolate sauce.
29:39Well, there's people from Nigeria,
29:41all over Britain right now,
29:42watching this.
29:42How do you feel?
29:44Yeah, this is where the problem lies.
29:45Um...
29:46This is where the nerves get in.
29:48All right, that's beef stew right there.
29:55This red stew,
29:57yes, it's tomatoes,
29:58yes, it's herbs,
29:59yes, it's peppers,
30:00but it is Scotch bonnet.
30:02It's got a real kick.
30:04It needs to be used carefully.
30:07I've just watched Collar
30:08take that pounded yam,
30:10and he's put it into a plastic bag,
30:12and he's just kneading it on the bench.
30:13I've never seen that before.
30:15Usually it's done in a pot
30:16and use a wooden spoon,
30:17and it's really hard work.
30:19That pounded yam
30:20needs to be as smooth as silk.
30:22It shouldn't have any lumps in it whatsoever.
30:26Dessert, we're getting puff puff.
30:28Little doughnuts,
30:29which are made from a batter.
30:31They need to be puffed up really well.
30:34But we will see.
30:35If Collar takes them out of the deep fryer too early,
30:38they will drop down,
30:39and they'll become like flattened tyres.
30:44They're not looking...
30:45They're not looking.
30:46They're not looking great.
30:49All right.
30:50Ray bonblanc.
30:56Nicky, what are you going to cook for us?
30:58It's got a bit of a special meaning, really,
31:00because my mum is northern,
31:02and she makes the most delicious Yorkshire pudding.
31:05So I thought I'd do chicken,
31:06because I love chicken,
31:07shove that in the Yorkshire.
31:09I love cheese.
31:11So I thought I'd do some cheesy pigs in blanket.
31:14We're doing some sexy veg,
31:16caramelised Brussels sprout,
31:18and a caramelised carrot,
31:21some really nice gravy.
31:22And then my grandad, Freddie,
31:23he had this tradition of always sprinkling crisps
31:27on top of the Christmas dinner.
31:29So that's why I've called it Freddie's Christmas dinner,
31:31because we're going to make some homemade crisps, hopefully.
31:35It's a really clever idea,
31:36because you get the seasoning, don't you, from the crisps?
31:39And that lovely crunchiness that goes with the crisps as well.
31:41And then dessert?
31:43OK, Steph's trifle.
31:44So it's a retro trifle,
31:46because I'm making it with custard powder
31:48and sponge fingers.
31:50But mum won't have it any other way.
31:51I mean, she gets quite annoyed, actually,
31:53at anyone else's trifle,
31:54because she's got rules.
31:56Custard's got to be dead thick
31:57and the cream's got to be thin.
31:59No fancy shenanigans,
32:01no sprinkles or anything like that.
32:02Just some almonds on top.
32:04It's a trifle.
32:04There's got to be some booze.
32:06Oh, Sherry, yeah, I forgot that bit.
32:07So I believe this is a very special Christmas this year.
32:10Well, yeah, I got hitched to nine, mate.
32:12First Christmas with a new husband.
32:15Yeah, he's the love of my life.
32:17This is my ultimate Christmas dinner,
32:22because it's my heart, you know?
32:23It's my mum, who I adore.
32:25It's her dad.
32:26It's my granddad.
32:27All on a plate, isn't it?
32:31Nicky's going quite traditional,
32:32but traditional with a twist.
32:34We need lovely, moist chicken breast,
32:37which has got butter across the top.
32:39We want a gravy, which is really, really rich.
32:41We want a Yorkshire pudding,
32:42which is really crispy and crunchy on the outside,
32:44but slightly stodgy in the middle.
32:47Good luck, babies.
32:49What says a family at Christmas more
32:51than your granddad,
32:52who needs to put crunched-up crisps
32:55across his Christmas dinner?
32:58I love a sprout.
32:59I think a Christmas dinner plate is naked without one.
33:02She's caramelising them in honey.
33:04Bring it on.
33:07My mum does not allow Jenny in a trifle.
33:10It's just raspberries.
33:11Controversial, isn't it?
33:12Right, we've got custard for on.
33:15Nicky's trifle doesn't have delusion.
33:17She's not soaking gingerbread in amaretto.
33:23No, it's a proper northern trifle.
33:27Raspberries, cream, custard.
33:29Love it.
33:31I have prepped this,
33:33and I have had a couple of goes at it,
33:36but we are very close to time,
33:38so I don't know.
33:38I mean, it's got to run like clockwork today,
33:42otherwise I'm doomed.
33:47Celebrities, 35 minutes gone.
33:49One hour, 25 minutes left.
33:51I think I put in an OK go of it first time round,
34:01but hopefully now I can show, like, Grace and John
34:04that I'm not just a sort of neurotic nervous mess
34:07and I can actually cook a bit.
34:09I can't boil water.
34:12That does not bode well.
34:14It's nice to be cooking something I'm familiar with,
34:16but also if it goes wrong,
34:17I've got literally nobody to blame but myself.
34:19I'm cooking a cheesy cauliflower
34:25with crispy chicken thighs and some broccoli,
34:30and then for my dessert,
34:31I'm doing a peach and banana crumble
34:33with a rum and raisin ice cream.
34:35And this is my redemption.
34:38I'm making boozy ice cream, baby,
34:39but I'm not putting in too much booze this time.
34:42That ice cream's going to be rock solid
34:43and you'll be able to, like,
34:45operate heavy machinery after it.
34:47Why is this Christmas here?
34:49The cheesy cauliflower,
34:51even before I did Christmas dinner for my family,
34:54the cheesy cauliflower was the one dish
34:55that I brought to the party.
34:57The spicy chicken thighs, I cook them a lot.
35:00We had Chinese takeaway
35:01for a couple of Christmases back in the day.
35:04There was just the four of us,
35:05mum, dad, me and my sister,
35:07and we sort of didn't really want to deal with the faff
35:10of a big Christmas day.
35:11So only for a couple of years,
35:13we did do a sort of Chinese takeaway.
35:16We just picked whatever films we wanted to.
35:18They were, generally speaking,
35:19action-y, thriller, horror things,
35:21because that's what we liked.
35:22Chinese takeaway and horror movies?
35:24Yes.
35:25Honestly, I'd love that.
35:26That'd be great.
35:27The people in the Chinese takeaway
35:29did do us turkey chow mein
35:31to make it a bit more festive.
35:32I love Ian's menu because Christmas doesn't look the same
35:42to every family.
35:43It isn't one-size-fits-all.
35:46Mum, if you're watching, I'm so sorry.
35:48I don't make this much mess at home.
35:50I'm sorry.
35:52Ian's main course,
35:53usually you'd have cauliflower cheese as a side dish.
35:55It seems that cauliflower cheese seems to be the main event,
35:58and the chicken's a side dish.
36:00We're getting big wedges of cauliflower.
36:02You've got to make sure that cauliflower's cooked
36:03all the way through and it doesn't go mushy.
36:06I just forgot to put mustard in my cheese sauce.
36:09Lovely, creamy, rich sauce.
36:12Hopefully no lumps.
36:14Dessert from Ian,
36:15a banana and tin peach crumble.
36:18Banana stewing down.
36:20It could be absolutely delicious.
36:22It could just be stodge.
36:23My crumble is a sort of...
36:27..a little thing my mum used to always make
36:29around Christmas time.
36:30I loved it.
36:31It's served with rum and raisin ice cream.
36:33You know what?
36:33I'm just going to go less.
36:34I can't afford to.
36:36This is going to be ice cream.
36:39I'm going to make an ice cream
36:40that sets on this show if it kills me.
36:44Oh!
36:47I really want it to work, but we'll see.
36:53The issue with cooking your own menu now
36:56is that they expect you to actually do well.
37:00The first challenge, you know,
37:01they know you don't really know how to cook it,
37:03so they have more grace and leeway with it.
37:06Now, they have no mercy.
37:12Grace, what is cooking for Christmas?
37:14I'm going to be honest with you guys.
37:16I had an idea to do, like, Yorkshire pudding
37:18and make a face out of, like, carrots and mashed potato.
37:21OK. And then I got embarrassed
37:23because I saw how good everyone else's is going to be,
37:25so I just thought I'd just shove everything
37:27in a Yorkshire pudding.
37:28What's going in the Yorkshire pudding?
37:30Please tell me.
37:31Sausage, mash, veg, broccoli.
37:36And what's your dessert, then, Grace?
37:38Caramelised biscuit muffin.
37:40My mum just always makes them,
37:42and when I found out I was coming on the show,
37:45I said, help, in capital letters,
37:47and she just sent me the recipe.
37:48And with that muffin, is there anything with it?
37:50Yes. No.
37:51Right, and then a biscuit across the top.
37:53Yes, and maybe a bit of a biscuit spread on the top.
37:56OK, Yorkshire pudding, if you want to put a face on it,
38:00please do.
38:01Really?
38:01I like a face.
38:02Yeah!
38:03Give us a carrot.
38:04It's Christmas.
38:08Everything could go wrong today.
38:09I've never cooked a Yorkshire pudding.
38:11I've never cooked a muffin in my life.
38:13My Yorkshire puddings couldn't rise,
38:16and then the whole thing is done.
38:18So, yeah, feeling confident.
38:23Sausages, mash, and gravy inside a Yorkshire pudding.
38:26Oh, yes, Merry Christmas to you.
38:28I hope we get really beautifully cooked sausages.
38:32Mashed potato, which is seasoned very, very well with no lumps.
38:36Gravy, which is lovely and rich.
38:38And a Yorkshire pudding, which is crispy.
38:40I'm thinking carrot for the nose, sausage for the mouth.
38:44Sounds fantastic.
38:47I'm loving the sound of these caramelised biscuit muffins.
38:51There is something quite festive about them.
38:54They look great.
38:55Yeah, that looks like a muffin, yeah.
38:57Yeah.
38:57Yeah.
38:57It's amazing.
38:58Yeah.
38:58I hope that muffin, when we open it up,
39:01has a nice gooey centre,
39:03something inside to give us a bit of a surprise.
39:06This isn't working.
39:07Uh-huh.
39:08She is the queen of the deadpan one-liner,
39:11but behind that,
39:13I think there's some serious cooking going on
39:15and a competitive nature.
39:17I didn't realise it melts.
39:21It's now dripping all over the sides.
39:26All right, do you know what?
39:27That is what it is, isn't it?
39:32Celebrities, you have just ten minutes.
39:34Ten minutes.
39:35Food should be going on plates now.
39:37Ten minutes.
39:39That's it.
39:39Well done, darling.
39:40That's great.
39:41That's great.
39:41Yeah?
39:43Now I've seen the eyeballs,
39:44I feel pretty confident.
39:46Bit of fun.
39:50Let's not talk about ice cream today.
39:52I think it might be all right.
39:53I've not checked.
39:54I'm going to leave it till the last, last minute.
39:57I love the fact you've made the face.
40:04I did it for you.
40:07Get a spoon, go for it, Libs.
40:08Just get the sexy veg on.
40:10Yeah.
40:10Two minutes, everybody.
40:20Just two minutes.
40:22Right, you've got to think about the ice cream here.
40:23Yeah, I've got it.
40:24I'm ready, John.
40:29This is going to be absolutely touching gore.
40:30It looks quite all right.
40:42Ian, get that ice cream out.
40:44Let's go.
40:45Go, go, go.
40:47It's a soft serve, but it's an ice cream.
40:49Celebrities, that's it.
40:55Christmas is here.
40:57Time's up.
40:58All done.
41:02Hello.
41:04I love you.
41:05We did it.
41:06You're brilliant.
41:10Carla, come and speak to us.
41:12Good luck, buddy.
41:12Good luck, Carla.
41:13How you doing?
41:17I'm all right.
41:19Carla has paid homage to his late father and Nigerian heritage by making a red beef stew.
41:27Cooked in plum tomatoes, sweet peppers and scotch bonnets.
41:32Served with pounded yam and blitzed okra.
41:35Your pounded yam is so smooth and so silky, not a single lump in it.
41:48That's quite incredible.
41:49Really wonderful texture.
41:51Your lovely rich tomato sauce is where the flavour is.
41:55Your beef inside there is beautifully tender, cooked perfectly.
41:59Love all the spices.
42:00A good amount of scotch bonnet on the back of my throat.
42:03The flavour of the okra I really like.
42:06The texture is a little bit unusual.
42:08It's so sticky and stringy and gluey because you pureed it.
42:13And I think the okra belongs in the stew and it should have been cooked with that stew.
42:16I think that your red stew is so good.
42:19That sauce, it's sweet.
42:22And I love that you've used just the right amount of scotch bonnet to nearly blow my head off,
42:30but I can still taste the tomatoes.
42:31This is cooked clearly with all the memories of your dad.
42:38Love it, love it, love it.
42:39And thank you for doing this for us.
42:43For dessert, Kola has made Nigerian puff puff,
42:47deep-fried dough balls covered in sugar, nutmeg and cinnamon,
42:51and served with a chocolate dipping sauce.
42:54They're a bit hard, Kola.
43:03Yeah, I left them in there a bit too long.
43:05There's no rising agent there which would have made them light and fluffy.
43:08Yeah.
43:09But I love the flavours.
43:11Cinnamon and nutmeg are like Christmas and Easter at the same time.
43:14Your chocolate sauce is lovely and silky and rich and dark with cocoa.
43:18That's great.
43:20They are quite heavy, Kola.
43:22But they're sweet and got the flavours bang on.
43:25And then your chocolate sauce is lovely.
43:27I love the fact you've bought into the MasterChef kitchen the things that you grew up with.
43:31A couple of issues on texture, but otherwise I think you've done a great job.
43:34I've poured so much into the making of the yam and the stew
43:40that the other stuff were kind of forgotten about a little bit.
43:44Great.
43:45I don't say so much.
43:46But I'm over the moon with my stew.
43:49Good luck.
43:50Good luck.
43:50Thanks, guys.
43:52Hello, you two.
43:53Hello.
43:55Inspired by her late grandfather, Freddie,
43:58Nicky's ultimate Christmas dinner is roast chicken served in a Yorkshire pudding
44:03with stuffing balls, cheesy pigs in blankets,
44:07carrots and Brussels sprouts,
44:10homemade salted crisps and gravy.
44:13What happened to the gravy, Nicky?
44:15I know, I'm sorry about the gravy.
44:17I think it's split.
44:19Mine's green.
44:20Oh, it's not, is it?
44:21Lovely Yorkshire pudding, holding the whole thing together.
44:36It's crispy on the outside, slightly soggy on the inside.
44:38That's wonderful.
44:39Your chicken is cooked beautifully, falling apart.
44:42That's fantastic.
44:43I love these crisps.
44:45The best bit of a roast potato is the crunchy bit on the outside.
44:47I think that's really wonderful.
44:49Your pigs in blankets have been cooked a little bit too long,
44:52and that means that the cheese isn't in there.
44:53It's no longer unctuous.
44:55Yeah.
44:55And our gravy has unfortunately split.
44:59Everything after that is an absolute Christmas sensation.
45:04The Yorkshire pudding, wow.
45:07And you've caramelised the sprouts.
45:10They're crunchy and delicious.
45:12Your chicken is definitely still moist.
45:15And I love your crisps.
45:17Love it, love it, love it.
45:18Thanks, guys.
45:20For dessert, Nicky has cooked her mum, Steph's trifle,
45:25made with custard powder, sponge fingers,
45:28fresh raspberries cooked down in sugar,
45:30and whipped cream topped with almonds.
45:38It's interesting because there's no jelly,
45:40but you cook those raspberries down,
45:41and with the sponge fingers and the sherry,
45:44you've got a jelly-like texture in the bottom.
45:46Yeah.
45:47And I like that.
45:48Your custard, it's lovely and thick.
45:51Your cream has been slightly overwhipped.
45:54Yeah.
45:55And it's going grainy, which is a bit of a shame.
45:57Yeah.
45:58But otherwise, I think it's a very good trifle.
46:00I think the fact that you've used fresh raspberries really lifts it.
46:06I love your custard.
46:08It's made exactly as it was made in my family, with lumps.
46:13And I love all the almonds.
46:15Oh, thanks.
46:19Definitely did put my heart on the plate.
46:21That, to be honest, is all I wanted to do.
46:23I had longed the custard.
46:25Yeah.
46:26But it was tasty, and there was love in it,
46:29and so I'm happy about that.
46:32Ian's ultimate Christmas dinner
46:34is a whole cauliflower cooked with a bacon and cheese sauce,
46:39Chinese-style spicy chicken wings,
46:42and long-stem broccoli.
46:43You get what people want to eat.
46:54I love your cauliflower cheese.
46:55The cauliflower's cooked perfectly.
46:57There's a lovely crispness on the outside.
46:59There's the bitterness of the leaves.
47:01There's ample amount of cheese, salty bacon.
47:04Your chicken thighs are moist and delicious.
47:07This is like, for me, leftovers out of the fridge
47:09warmed up on Boxing Day,
47:11and then there's a little healthiness on the side of this broccoli.
47:14My mum said if I didn't serve broccoli, she'd go mad,
47:17cos there'd be nothing healthy, so that's what that is.
47:20I think it's delicious.
47:21Thanks, man.
47:22I'm a massive fan of cauliflower cheese.
47:25This is a really delicious version.
47:27I love the fact that you honour the whole cauliflower,
47:32and I love that your chicken pays tribute to the Chinese takeaway.
47:38Yeah.
47:38So, there is spices and heat there.
47:44I'm loving it.
47:45Perfect.
47:47Ian's dessert is his mum's banana and peach crumble,
47:52served with rum and raisin ice cream.
47:54My ice cream.
48:02It's creamy, it's sweet, it's boozy, and it has set.
48:07I've never eaten banana with tinned peaches before.
48:09I'm not sure if I will again.
48:11But I love the fact that you really tried to make this look dainty.
48:18Yeah.
48:19Exactly.
48:20A little bit of class after you've had your own weight in cheese.
48:24It's a flavoursome ice cream.
48:25I like those really sticky, almost chewy bits of raisins there,
48:29cos they've become very, very frozen.
48:31And that's good.
48:33Your banana and peach crumble doesn't have the definition of a crumble to me.
48:37It's become sort of more of a sort of oatmeal-y, muesli mixture across the top of my fruit.
48:43I like the combination of these peaches and bananas, though.
48:46Your mum's a genius.
48:48That's all.
48:48I'm done.
48:49That's all we need.
48:50That's it.
48:51That's the quote.
48:53I've never agreed with anything John Throde has said more in his life.
48:57My mother, Alison Sterling, is a genius.
49:00Merry Christmas, Alison Sterling.
49:03Go on, Grace.
49:04Go on, Grace.
49:05Go on, Grace.
49:06First for last, are we?
49:11Grace's mane is a giant Yorkshire pudding face
49:14with steamed broccoli antlers,
49:18mashed potato eyes,
49:20a honey-glazed carrot nose,
49:22a sausage smile,
49:24and gravy.
49:26You've made us Rudolph the Red-Nosed Yorkshire pudding.
49:30Mmm.
49:31Yeah, he's trying for a different style recently, so...
49:35The Yorkshire pudding to rise like that and to hold up like that,
49:38that's amazing.
49:39Yeah, OK, I love that.
49:49Grace, everything's changed?
49:50It's cooked really, really well.
49:51Mmm.
49:52Sausages are cooked really nicely.
49:54They're cooked all the way through.
49:55Carrots are lovely and soft.
49:56Smooth, creamy mashed potato.
49:58Rich gravy.
49:59The star of the show is definitely this Yorkshire pudding.
50:02Yeah.
50:02That's quite incredible.
50:03This is probably one of the most unforgettable plates of food that I've ever eaten.
50:09I appreciate that.
50:10I love your Yorkshire pudding, and I love your gravy.
50:14Sausage perfectly cooked.
50:16The carrot nose.
50:18Enjoyed it.
50:19Could do with more seasoning.
50:20Yeah.
50:21Mr. Reindeer's potato eyes.
50:23Again, need more seasoning, but lovely and creamy and no lumps at all.
50:28I could do without your wilted broccoli antlers.
50:31Yeah.
50:31And I think that if you take away the comedy aspect, you're actually quite a good cook.
50:37Oh, thank you.
50:38Thank you very much.
50:40Grace's dessert is her mum's caramel-filled muffins, topped with a caramel biscuit spread
50:47and a caramelised biscuit.
50:56That's a really good muffin.
50:58It's sweet.
50:59It's fluffy in the right places.
51:01You've got loads of the caramel spread across the top.
51:04You've got some on the insides.
51:06They're a little bit slapdash to look at, but...
51:09Yeah.
51:11You should be proud.
51:12Thanks, guys.
51:12That was a lot better than expected, you know.
51:15The texture of the muffins are really, really good.
51:17The inside, a little surprise with more caramel flavour to it.
51:21I think that's really wonderful.
51:23Right now, this needs something like custard or ice cream or cream,
51:28something with it to bring that together.
51:33I feel great after that.
51:35I really mentally prepared myself for quite a lot of negativity.
51:40And I feel like they were just really nice to me.
51:44You and I know that great food starts with a story.
51:48And all of them had a little story going with their dishes.
51:51We have got a tough decision.
51:53Brilliant.
51:53I think that went really well.
51:54I think, I think.
51:55I hate to say it.
51:56Oh, you were amazing.
51:57Oh!
51:58You were so good.
51:59Oh!
52:03Kala had such a strong start to this competition.
52:06We were all impressed by his cake.
52:09In his second round, he really wanted to show us the food of his heritage that his father cooked for them.
52:15His stew was wonderful.
52:17I loved it.
52:18The okra was unusual.
52:22The dessert from Kala, lovely chocolate sauce, great flavours on the outside of those puff puffs, nutmeg and cinnamon, but they were hard.
52:31I've impressed myself and shocked myself all along the way.
52:34I'd love to win that trophy because it looked great on my mantelpiece, you know, but I feel proud that I did it and it's done.
52:42There was a lot to like about Nicky's main course.
52:47A lot of it was very traditional Christmas dinner.
52:50There was pigs in blankets.
52:52There was Brussels sprouts.
52:53Chicken was just so.
52:55The gravy was a disaster.
52:59That was a pretty trifle.
53:01I'm very nostalgic of trifles that I've eaten many times in the past.
53:05The cream was certainly overwhipped.
53:08And everything tasted great.
53:09There were just little mistakes, little things that didn't quite work out.
53:13I don't know if someone can win this competition with green gravy.
53:19Maybe they can.
53:22Ian cooked food today that he would like to eat.
53:25Cauliflower cheese and then the flavours of Chinese spiced chicken.
53:30An unusual combination, but it worked.
53:32I really liked it.
53:33Peach and banana crumble.
53:35He made ice cream beautifully this time.
53:37I quite liked the flavour of those peaches of bananas inside the crumble.
53:41It wasn't absolutely perfect, but I thought he had two really tasty courses.
53:47I would love a golden whisk.
53:49A lot.
53:51I think my family would be proud.
53:53I'd be grateful to take it.
53:56Grace is somebody who's completely full of laughs and has come in here,
54:00and we can tell she hasn't cooked a lot, but I think she's a natural.
54:03That was amazing, that yorkshire pudding.
54:06Absolutely delicious.
54:08It is pure grace that she made us some delicious muffins and couldn't be bothered to serve something with them.
54:14But overall, they were still good muffins.
54:17I would love the golden whisk.
54:20I honestly, because I think it would really just make everyone respect me a little bit more.
54:26Get a load of this.
54:29Interesting, isn't it, what's happened with these four?
54:31How they've embraced Christmas in the MasterChef kitchen.
54:34We've got a tough decision now.
54:37Hello.
54:37This is tense.
54:42Yeah, this is tense.
54:48Thank you for coming to our Christmas house party.
54:53You've really put your hearts and souls into this,
54:57and you also delivered some wonderful food.
55:01Our Celebrity MasterChef Christmas Champion 2025 is...
55:06Here.
55:15Yay!
55:16Yay!
55:17You're so rich!
55:20Well done!
55:22Well done.
55:23Oh, thank you.
55:25Oh, wow.
55:27Well done.
55:28Congratulations, Mr. Sterling.
55:30Congratulations.
55:32Kala.
55:33Grace.
55:35Nikki.
55:35We wish you the merriest of Christmases.
55:43This was so much more challenging than I ever thought it would be.
55:46Whoever underestimates this competition is a fool.
55:51Heading back to the family now, obviously it's Christmas time,
55:54so I think I'll have a mince pie, a prosecco, maybe a nap.
56:00This is a very difficult competition.
56:02It's also so much fun.
56:04You know, food is so beautiful.
56:06Like, there's still a lot more learning to go
56:09because, you know, I do miss a couple of ingredients here and there.
56:12So, I'm so happy that I've done this.
56:16I've had such a lovely time.
56:17I mean, it has been brilliant,
56:19and I really do want to do more cooking when I get back, which is nice.
56:22And I'm so tough at Ian.
56:26Look at this!
56:27Oh, I bet him.
56:29I thought we were going to have some boozy smoothies.
56:31I have the most special Christmas gift for you.
56:35Oh!
56:36The Golden Whist!
56:37See how that's specially made?
56:38Look at this!
56:39It's amazing!
56:40Thank you!
56:41Ian's a man who sticks to his guns.
56:43He's cooking food that he truly loves.
56:45Food of the people.
56:46He definitely is a person who understands how to please the crowd,
56:50not just on the stage, but me in the MasterChef kitchen.
56:55There's a swagger when he gets behind those stoves.
56:58And I'd be pleased to have an invite round to his house for dinner any night.
57:02Come on!
57:03Come on!
57:05I think I'm a...
57:06I think I'm a chef now.
57:07I think I'm quitting comedy, and I'm going to be a full-time Michelin star chef.
57:12Merry Christmas, everybody!
57:14MasterChef champion Christmas.
57:17There's a few caveats, but I'll take it.
57:19I'm delighted.
57:21You will have to get that hole in the roof next door.
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