Celebrity Masterchef - Season 20 Episode 14
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00...master chef
00:01...and only the four best cooks remain
00:04Getting to the final four is real delicious validation
00:09It feels like my chickens are coming home to root
00:12Now I've just got to kill and butcher them and roast them
00:14The competition has got so intense that I'm not getting any sleep right now
00:21This is the most important round of all
00:25The nerves are like through the roof
00:27It's one last push to get into the grand final
00:33It's not quite as tough as playing a test match
00:35But it's definitely up there
00:37Tonight, four must become three
00:40As they fight for the chance to cook at chef's table
00:45Under one of the UK's most exciting culinary talents
00:49Liam Dillon
00:51Right guys, listen up, our guests have arrived
00:53So let's get a move on now
00:54That is pretty impressive
00:57You wouldn't know, would you?
00:59No
00:59This has been done by a celebrity
01:00Sparks are going to fly in this kitchen today
01:03It's so exciting
01:04We want fireworks
01:06We want tears
01:07We want laughter
01:07I don't care what it is
01:08I just want it to be fantastic
01:11Welcome 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
01:52This 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
02:04At 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
02:18Fill it full of emotion
02:20Let's cook
02:22Yeah, big round today
02:26I'm actually really excited to cook today
02:29It's an important round to get down to the last three
02:32Everything's at stake, really
02:34Dawn's food style is big
02:39Kind of eccentric
02:41Whimsical
02:42Full of imagination
02:44There's always a story
02:46There's always inspiration
02:47That's why this round could be Dawn's
02:50I'm fighting for a place in the final three
02:56And I'm making a kebab
02:57I mean, when I say it out loud
03:00It doesn't sound like enough
03:02But I've elevated it
03:05It's going to look spectacular
03:06And I'm dedicating it to a really special night in my life
03:08So I think I'm fitting the brief
03:10You're doing a kebab for the final three
03:15I am
03:16Look, I think delicious food is delicious food
03:18And 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
03:24I'm dedicating it to my husband, Chris
03:26Who first told me he loved me
03:28And asked me to be his girlfriend in a kebab shop
03:30And we sat in there and ate this kebab
03:33And 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
03:43I got a tattoo of the word munchies on my bottom
03:45Because that was the name of the kebab shop
03:47So I got it done a week before the wedding
03:51And I had to hide it from him for the whole week
03:53Dawn's kebab is made up of layers of chicken and lamb
04:00Which have been marinated with garlic and rosemary and thyme
04:04Look at that!
04:08Ta-da!
04:09I know
04:09Dawn's biggest issue here is she's using different types of meat
04:14And they all need to be cooked perfectly
04:17This can't be shoe leather
04:18And none of it can be raw
04:20It's kind of like a Tudor feast
04:23Well you are our queen
04:24Thank you
04:26We have got a chilli sauce
04:29Which has got pineapple going through it
04:31Which is sweet but sharp and sour
04:33Loads and loads of chilli powder
04:35Hopefully quite hot
04:37To give us a little bit of a sour note
04:40We're also getting pickled cabbage
04:41I want to taste the pickle
04:43We need the sharpness
04:44Great bread should be nice and soft
04:48But at the same time
04:49We should be able to wrap the filling inside that bread
04:52This is a very happy dish to cook
04:54And it's full of great memories
04:56So I'm just going to put my heart into it
04:59Celebrities
05:0230 minutes gone
05:03One hour on the plot
05:05Alfie Bogue, classical singer
05:10His style of cooking usually packs a punch
05:14He's given us great showstoppers
05:16And he's always been inspired by the food of Italy
05:18When he puts on a show
05:20He puts on a proper show
05:22Oh my God
05:30Today I'm baking a cake that consists of two cakes
05:36One is parking which was my father's favourite cake growing up in Lancashire
05:41And the second is a jacquande cake which is actually also called Les Miserables
05:46And my dad used to encourage me a lot to fulfil my dreams
05:50And one of my dreams was to be a singer
05:52And I took part in Les Miserables
05:54So I thought the two go hand in hand
05:57I'm so proud of Alfie Bogue today
06:01Because in another round
06:02Alfie didn't manage to serve his cake properly
06:05Oh, it's leaking
06:07Sorry
06:08And he was crestfallen
06:10But here we are
06:12At one of the most tense parts of the competition
06:14And he's cooking a two-layered cake
06:17I've dedicated this dish to my father
06:21I lost him 28 years ago
06:23He was somebody that inspired me
06:25And told me that it'll always be alright
06:27So I'm making this cake for him
06:29In his memory
06:30And I'm filling up
06:32Sorry
06:32No, it's a big deal
06:35Yeah
06:35Just before I walk on stage
06:37I say a little thing in my head to my dad
06:39Give us a hand, Dad
06:40Today I asked him as well
06:42We will have layers of parkin
06:47Think of Christmas pudding
06:48Without any fruit in it
06:49Flavoured with lots of ginger and spices
06:51Quite dense
06:52Then a layer of coffee buttercream
06:56Then a layer of jacon
06:58La Miserable cake
06:59It's very, very light
07:01With a light flavour of almonds to it
07:04Can I get some more eggs, please?
07:09I mixed my sugar in with my eggs
07:10I should have put the sugar in
07:11With the water
07:12So I'm going to have to start this mix again now
07:15He's got to be really careful here
07:18We get a lovely construction of cake
07:21If they're not even
07:22The whole thing will topple
07:23Like the Leaning Tower of Pisa
07:25I love to eat this thing that I'm making today
07:30And 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
07:39Her 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
07:51So I'm doing a festive baked salmon
07:53With roast potatoes, Yorkshire puddings
07:56And 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
08:04Dancing 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?
08:10It'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
08:33He's also been really supportive through my journey in drag and performance
08:38And all of the things that I've done
08:39I know that there are a lot of queer people
08:42That are not as lucky as me to have such a supportive family
08:46And I count myself incredibly lucky for that
08:49We are getting a baked salmon
08:53Which is going to be covered with a sour cream and dill mixture
08:56Cranberries soaked in orange juice
08:59Alongside pomegranates and almonds
09:01This is an unusual Christmas dinner by anybody's means
09:06We've also got roast potatoes
09:09Hopefully really well seasoned and nice and crispy
09:12Yorkshire puddings
09:14Which need to be light and fluffy and crispy on the outside
09:18And with that we've got a posh Christmas coleslaw
09:22Brussels sprouts shaved very, very thinly
09:25With a walnut dressing on the outside of it
09:28Ginger's going to give us surprises, twists, turns
09:32And a playful look at some of these things that we know really well
09:36It's never loads of time
09:38It's only loads of time if you don't give yourself enough to do
09:40Alan Wynn Jones' journey during this competition has been remarkable
09:49We've seen him go from quite a timid, subdued person
09:53And now he's grown into someone who strides in
09:56In a cape with a sword
09:59And throws down the most intricate dessert
10:01Which really wowed us
10:02He's focused, he's precise
10:04And 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
10:13We've got lamb, we've got cockles, we've got lava bread
10:16Leek
10:17So a bit of everything in a few different ways
10:19Who's inspiring the dish?
10:21Probably about 3 million people that supported me
10:23The first 20 years of my former career
10:25But specifically my father for the lava bread
10:28It was a staple for my dad on his Welsh breakfast
10:32And my wife for the lamb
10:34Because a bit of rack of lamb on the wedding day
10:36The 3 million people who supported you
10:38Through your early part of your career
10:39How challenging was that?
10:41Oh, I think Wales is a small place
10:43But the sport means a lot to people
10:45I have been chopping onions as well
10:55I'm fiercely proud of where I come from
10:58And I was supported by a nation
10:59So probably feeling the pressure more
11:01Because 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
11:10Is littered with racks of lamb
11:13Feels like an easy thing to do
11:15But you can end up with pink on the end of the fat
11:17And slightly tough meat
11:18Delphinoire potatoes
11:22With layers of lava bread
11:24With that lovely, salty seaweed
11:27There needs to be lots of creaminess and decadence
11:30There is nothing worse than half-cooked Delphinoire potato
11:34It's going to be served with carrots
11:37Which have been cooked in carrot juice
11:39So they're intensely flavoured
11:40We've also got cockles
11:42Deep fried so they go really, really crispy
11:44Those leeks need to be buttery and soft
11:48That sauce needs to be lovely and shiny
11:50Rich flavours of lamb
11:52He's got nowhere to hide here
11:54Although it sounds understated
11:55This is one of those dishes where anything can go wrong
11:59There's 13 minutes left, everybody
12:04Detail, detail, detail
12:07It's Christmas
12:09It's got to be gorgeous
12:10And beauty takes time
12:13Butter everywhere
12:15It's all going really well
12:19The meat is looking epic
12:21I'm so happy with it
12:22Look at that
12:28Celebrities, you've got just five minutes left
12:30Five minutes left
12:32Oh, Alfie
12:34Go on, you can do this
12:37Yeah
12:37Do 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?
12:51Hello, kebab of my dreams
12:54Blue plastic bags with bottles of fizz
12:58You're absolutely fascinating
13:00That's what I'm here for
13:0260 seconds, everybody
13:06Just 60 seconds
13:07That's it, guys
13:16Time's up
13:16All done
13:17Step away from your benches, please
13:19Ginger, you done?
13:20Yeah
13:20I've just got nine Yorkshire puddings to eat now
13:21Ginger
13:27Hello
13:31Inspired by Christmas with her dad
13:34Drag artist Ginger
13:36Has served festive baked salmon
13:39With a sour cream and dill sauce
13:41Topped with cranberries, pomegranate and toasted almonds
13:45Served with chilli, garlic and basil roast potatoes
13:50A sprout coleslaw with a mustard and walnut dressing
13:54And a Yorkshire pudding
13:57I think your fish is absolutely bang on
14:06Seasoned, soft
14:07They are some good roast potatoes
14:10They're all beautifully burnished and crisp
14:13And this concoction of chilli and garlic
14:16They're so delicious
14:18It's a tiny little delicate Yorkshire pudding
14:22I like its kind of fluffy, plump, lusciousness
14:25I really get this feeling that I'm at yours
14:28It's Christmas Day
14:29And it's the one day that we're allowed to just take our eyelashes off
14:32Yes
14:34The sprouts, I think they're ace
14:38It's a fiery coleslaw mixture with walnuts
14:41You've taken that piece of salmon
14:43And dressed it with this real surprising mixture of sour cream
14:47Which is sharp
14:47And then sweetness coming from cranberries and pomegranate seeds
14:51It's fun, it's exciting
14:54And it's definitely Christmas
14:55Thank you
14:57My dad is going to be really proud of that food
15:01I do have that post-Christmas lunch feeling
15:04Well done
15:05I feel full, weirdly, even though I didn't eat anything
15:08Rugby legend Alan Wynne's dish
15:13Dedicated to his late father, his wife and his Welsh fans
15:19Is lamb cutlets on buttered leeks
15:22With carrots cooked in carrot juice
15:26Deep fried cockles
15:28Served with dauphinoise potatoes layered with lava bread
15:32And a lamb sauce
15:34I know and you know that you had problems with the lamb
15:41The fat needs to be rendered down
15:43It's maybe not as delicious as it could be
15:46However, this dauphinoise is just happiness
15:52It's soft and it's creamy with lava bread
15:55I think it's a fantastic addition
15:57Your sauce has got a lot of depth
16:01You cook this for your wife, you cook this for your father
16:04But you cook this for Wales
16:05And this is Wales
16:07Thank you
16:07Listen, I've seen chefs cook lamb a lot less than that
16:11But I would have liked that fat to be rendered just a little bit more
16:14However, those cockles
16:17They've gone really crispy on the outside
16:19Still salty from the sea
16:20Your leeks are really well buttered
16:22The carrots, taste of a carrot
16:24I think you've done a pretty good job, Alan
16:28Thank you
16:29It's obviously a mixed bag
16:31But I'm still pleased, I'm still proud of it
16:34I'd like to think Dad and my wife are proud
16:36Because, you know, ultimately I'm representing them
16:40Broadcaster and author Dawn's Dish
16:44Is inspired by a date night memory with her husband Chris
16:48A lamb and chicken kebab marinated in garlic, rosemary and thyme
16:53With roast potatoes
16:55Garlic sauce
16:57Pineapple hot sauce
16:59Pickled cabbage slaw
17:01A cucumber and herb salad
17:04And caraway and mace spiced flatbreads
17:07Served with champagne concealed in a plastic bag
17:11That was quite a sight
17:16I was literally like watching a boa constrictor swallow a goat
17:21The meat is fantastic
17:29It's cooked all the way through
17:31Crispy on the outside
17:33Still really lovely and moist
17:34And all the juices have gone down those potatoes
17:37Good, hot, ferocious chilli sauce
17:40And the garlic sauce being rich and creamy
17:42Breads are lovely and fluffy, which is great
17:44I'm really, really happy indeed
17:46Thank you
17:47I really like your slaw
17:49Because it's got this whack of vinegar that cuts through everything else
17:54I feel like it's 1998
17:56And I'm on the 73 bus coming down Oxford Street
18:01At 2 o'clock in the morning
18:02And I've lost a shoe in a nightclub
18:05This is fabulous
18:07Thank you, Grace
18:07Love, love, love, love
18:09Thank you
18:09Oh, I'm so happy
18:13I'm so happy
18:14I'm so happy
18:15It was very bold, I think
18:17To cook them a kebab at this stage in the competition
18:19And they loved it
18:22Cheers
18:22I think Chris will have loved all of that
18:26I think he'll feel really well represented and really loved
18:29Hello
18:31Hello
18:32Finally, it's classical singer Alfie
18:35With a dessert dedicated to the memory of his dad
18:39Layers of Yorkshire ginger Parkin
18:42Coffee buttercream
18:44And Les Miserables cake
18:46An almond jacan sponge
18:48Topped with ginger and cinnamon poached apricots
18:52The Les Mis part of it is undercooked
19:00Yeah
19:00And because of that, it tastes a bit of eggs
19:04But the Parkin is just incredible
19:08Yeah
19:09And it's gingery and it's satisfying
19:12And I love your coffee buttercream
19:14Thank you
19:14Love it
19:15The 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
19:25You know what, I'm feeling alright
19:30I'm accepting my mistakes
19:32I know my dad would have been proud
19:36I know he would have had a laugh about it
19:38Which would have been good
19:39Four extraordinary celebrity cooks
19:44There was great intention
19:46There was lots of invention
19:47They are cooking from the heart
19:49They are flooded with emotion
19:52I hate this Bix, we all feel really morose
19:54But we have to remember that we are the last four
19:57And that's amazing
19:59We've got a decision to make
20:00We only have three places to give
20:02This round showed Donna Porter at her very best
20:08Lovely big stand of meat
20:10Perfectly cooked bits of chicken and lamb
20:12We asked people to wear their hearts on their sleeves
20:15And wow, did she
20:17Ginger and her celebration of Christmas
20:20Perfectly cooked salmon
20:21With cranberries, pomegranates and almonds
20:24And it was delightful
20:26Ginger cooked one of the greatest roast potatoes
20:28I'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
20:36About Alfie and Alan Wynn
20:40Alfie Bo certainly faced his fears today
20:43I loved his parking
20:45Full of ginger and nutmeg
20:47And his coffee cream was sweet and creamy
20:49His other cake, his La Mis cake
20:52Wasn't quite cooked enough
20:54We didn't have the right amount of buttercream
20:56To keep it lovely and moist
20:58It was just a bit dry
21:00Alan Wynn cooked for us a classic dish
21:03And he had nowhere to hide
21:05Those dauphin raw 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
21:16Of the rendered fat
21:17That great roast lamb should have
21:19Letting someone go at this stage
21:24Just feels heartbreaking
21:26If I got a place in the final three
21:30I would have to ask John and Grace why
21:32First 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
21:41And made a really nice parking
21:42I don't know whether that's good enough
21:47To make a final three
21:48I think it's a bit of a schoolboy
21:49With the meat
21:50I still love to get through
21:52And have a chance to win
21:53I got a plate out
21:54And everything was there
21:55And it's not up to me
21:57Celebrities
22:12Sincerely
22:14Thank you
22:15We asked you to cook
22:17With your heart on your sleeve
22:19And you did just that
22:22There are only three final places to give
22:26That does mean one of you
22:28Is leaving the competition
22:30The celebrity leaving us
22:35Is Alfie
22:38Yeah
22:38That's good
22:40I love you
22:42Thank you so much
22:44Alfie
22:46You've been a joy
22:47Thank you
22:47God bless
22:48This has been quite precious
22:55These moments in life
22:57That come about
22:57Are very special
22:58I'm super proud
23:00And happy to be going home
23:01As a celebrity
23:03MasterChef finalist
23:04Congratulations
23:07You're the final three
23:09That was so emotional
23:10I know
23:11I did not see this coming
23:14But come it has
23:15And here I am
23:16Wow
23:18This competition
23:19I never thought
23:20I would have been
23:20In so deep
23:21What do I need to do to win?
23:23Well
23:23Beat Dawn and Ginge
23:24I can't believe it
23:28I just feel
23:29So proud of myself
23:31I'm going to drink
23:32Some champagne
23:32Out of a
23:33Blue plastic bag
23:35With my husband tonight
23:36And order a kebab
23:37You have now
23:39Ernt the right
23:41To cook
23:42At chef's table
23:44Hold on tight
23:46Ladies and gentlemen
23:47You're in for a ride
23:48Nestled in the heart
23:54Of rural Staffordshire
23:55Lies an exquisite
23:56Culinary destination
23:58The boat
24:00Led by one of the UK's
24:02Most exciting
24:03And innovative chefs
24:05Liam Dillon
24:06This is where it really counts
24:11Now they are cooking
24:12With a chef
24:13Four chefs
24:14Our celebrities
24:16Will be encountering
24:17Ingredients
24:17They've never even
24:18Worked with before
24:19These are specialty
24:21Ingredients
24:22With techniques
24:23Which are usually
24:24Reserved
24:25For the most
24:25Professional chefs
24:26And they've got a master
24:27In three hours
24:28Growing up
24:30In the Midlands
24:31Liam's journey
24:32Into the culinary arts
24:33Began age 16
24:35I didn't know what to do
24:37At school
24:37I was lacking that
24:38Team spirit
24:39I was craving a kind of
24:40Unity
24:41Teamwork I think
24:42I was looking at the RAF
24:43And the Marines
24:44And things like this
24:45So it was very different
24:46To cookery
24:46And I went to an open day
24:48At the College of Foods
24:49In Birmingham
24:50And I just felt right
24:51It clicked
24:52It worked
24:52And I really enjoyed it
24:54After graduating
24:55Liam's career
24:57Took off
24:57When he went to work
24:58For culinary legend
25:00Marcus Waring
25:01Bit of a baptism
25:04Of fire
25:05Should I say
25:05Coming straight from college
25:06Into his kitchen
25:07But I wouldn't be where I am now
25:09If I hadn't
25:09Hadn't done that
25:10The way you work
25:11The way you conduct yourself
25:13You pick up on these things
25:14As you go for your career
25:15He went on to refine his craft
25:18At some of the world's
25:19Most celebrated
25:20Three Michelin-starred kitchens
25:22New York's 11 Madison Park
25:25And the world-renowned Noma
25:28My time at Noma in Copenhagen
25:30Another eye-opening restaurant
25:31And the way they worked
25:33And how they treated ingredients
25:34With all these things
25:35It was kind of building
25:36How I wanted to eventually cook
25:38And have my own restaurant
25:39Helpful, thank you
25:45In 2017
25:47Liam returned to his hometown
25:49Of Litchfield
25:50And transformed a humble
25:52Roadside eatery
25:53Into a gastronomic sensation
25:55With sustainability
25:57At the heart of every dish
25:59I always wanted to have
26:02Produce on site
26:03Because we have the space
26:04Now we have
26:05Our own little micro farm
26:07We have chickens
26:09Two fish tanks
26:11Our own bees
26:12My own apiary
26:13We have our own pigs
26:15Betty and Peggy
26:16Each year we're
26:18Improving it
26:19Expanding it
26:19To hopefully one day
26:21Be self-sufficient
26:21With as much produce
26:23As we can
26:23Within just three weeks
26:26Of opening
26:26His restaurant was featured
26:28In the Michelin Guide
26:29And has since earned
26:30Three rosettes
26:32My style
26:34And the style of the boat
26:35Is modern British
26:36Celebrating what
26:37Newcastle has to offer
26:38When the celebs come in
26:43And I think they'll have
26:43A bit of a shock
26:44That's my reputation
26:46We do have high standards
26:47This is a whole new level
26:49Of stress for the celebrities
26:51This is fine dining
26:52This is like nothing
26:53They've done before
26:54Liam's a proud chef
26:56And he is not going to
26:57Let anything out of that kitchen
26:58And this is absolutely perfect
27:00Good morning
27:05Morning
27:06Welcome to the boat
27:07Welcome to my kitchen
27:08Today you're going to be
27:09Cooking a dish each
27:10From our current menu
27:11For six amazing chefs
27:12Lisa Gubin-Allen
27:14Sat Baines
27:16Paul Ainsworth
27:17Dave Taylor
27:18Chet Charmer
27:20And Shantelle Nicholson
27:21Between these guests
27:23There's five Michelin stars
27:24So the pressure's really on
27:26Ready?
27:26Yeah
27:27Let's do it
27:27Let's do it
27:28Lots to do
27:29So let's get cracking
27:29The celebrities
27:34Will have three hours
27:35To prepare and cook
27:36Their dishes
27:37Dawn will be kicking off
27:40Today's event
27:40With an intricate starter
27:42Have you cooked quail before?
27:44I haven't cooked it myself
27:45But my auntie used to
27:46Roast us a whole quail each
27:48Amazing
27:49Yeah
27:49I love it
27:50Her dish is a roast quail breast
27:53With a quail leg tureen
27:55Topped with toasted seeds
27:57In a lot of my cookery
27:59I try not to waste
28:00But what I like
28:01Is to use every part
28:03Of the ingredient
28:04Whatever it may be
28:05First of all
28:06The quail has been poached
28:07Then we're going to
28:08Start to roast it
28:08A lovely colour
28:11On the side of the quail
28:13Get nice and golden
28:14All the way around
28:15With the quail
28:17You want a nice pink
28:18Look to the flesh
28:18It's undercooked
28:20It's not nice at all
28:21So we're going to
28:21Rest the quail
28:22While we bring
28:22The rest of the dish together
28:23Smells amazing
28:25Already
28:26As well as cooking
28:28The quail on the crown
28:30Perfectly
28:30Her second key component
28:32Uses another part
28:33Of the bird
28:34We take all the leg meat
28:37We make a little tureen
28:38With it
28:38They're also going to
28:40Take the bones
28:41And they're going to
28:41Make a little pan sauce
28:42Just make sure
28:43It's nice and light
28:44It's overdued
28:45It's not too strong
28:46It'll just ruin the dish
28:47The critical moment
28:49For Dawn
28:49Will be to precisely
28:50Carve the quail breast
28:52From the crown
28:53Just before service
28:54And just come down
28:56This way here
28:57It's almost like
28:57A little chicken
28:58Quails are very delicate
29:01Meat
29:01It's fiddly
29:02It's small
29:03They've got to be
29:04Quite precise
29:05With their knife skills
29:06The dish is finished
29:08With pickled carrots
29:09A smooth carrot puree
29:11And the quail sauce
29:13It looks so pretty
29:18Happy?
29:19Yeah
29:20Obviously now
29:20I've got to learn
29:21How to make the sauces
29:21And things
29:22Which as well
29:22Have a breakdown
29:23You'll be great
29:24You'll be great
29:25Just got to have
29:26A delicate hand
29:27And not burn the quail
29:28What could possibly
29:30Go wrong?
29:32So step one
29:33Of this dish
29:34Is to butcher
29:35Six little quails
29:37Which is
29:37A dirty business
29:38Oh my god
29:42What is that?
29:43Nubbin in there
29:44It looks like Alan
29:48Is doing some sort
29:49Of DIY project
29:50Over there
29:50Is he making dinner
29:51Or building the table
29:52We're going to eat off
29:52Who knows
29:53Alan Wynn's dish
29:55Also requires butchery
29:57As he's taking on
29:58A whole lamb saddle
29:59For today's main course
30:01Lamb loin
30:03With crispy sweetbreads
30:05And barbecued asparagus
30:06This dish
30:09Again it follows
30:10They're using
30:10Everything of the animal
30:11The lamb they'll be using
30:12Is the lamb
30:13That was grown
30:14On this land here
30:15So they need to be careful
30:17My pride and joy
30:18My girls
30:18I was feeding them
30:19Every day
30:20So they need to
30:20Make sure
30:21They give them
30:22A good send off
30:22Lovely passes
30:23Of lamb loin
30:24With a mousse
30:25Around the outside
30:26Flavoured with lots
30:27And lots of herbs
30:28Firm to the touch
30:29But not hard
30:30In any way
30:31So we're just going to
30:34Gently seal it here
30:35I think a classic error
30:38Is it's not roasted
30:39Well enough in the pan
30:40Before it goes into the oven
30:40It's a nice golden colour
30:43On the base
30:43And it's very difficult
30:44Because you can't see
30:45How well it's cooked
30:46Until you cut through
30:48That lamb
30:48Alan Wynn is a perfectionist
30:51And has rarely put
30:52A foot very wrong
30:54Until the last round
30:56When he messed up his lamb
30:58This is his chance
30:59Of redemption
30:59You cook much lamb
31:01Don't ask
31:03Right, okay
31:03Didn't go too well
31:05I've had better days
31:06Shall we say
31:06Okay, alright
31:07Well today's the better day
31:08Yeah
31:08While the lamb roasts
31:12In the oven
31:12Alan Wynn
31:13Will need to juggle
31:15Two crucial garnishes
31:16Deep fried lamb sweetbreads
31:19There's no timer
31:20On the deep fryer
31:21Though is there
31:21It's up there
31:21Okay
31:22Essentially once it's golden
31:23It's ready to go
31:24Okay
31:24And barbecued
31:26Litchfield asparagus
31:27The dish is finished off
31:33With a vibrant herb emulsion
31:35And a lamb sauce
31:36With capers
31:37Simple as that
31:42Thank you, chef
31:44Using every part of the lamb
31:48Alan Wynn must butcher
31:50Down the loins
31:51Did you see that?
31:53Two bang on under it
31:54The trimmings for his mousse
31:56And the bones for a sauce
31:59Chef made it look far too easy
32:02I like the simplicity of the plating
32:04But I think there's a lot more
32:05That goes into it
32:05Hopefully I can nail it today
32:07And chef isn't shouting at me
32:08Ginger is working on a coffee parfait
32:13For an unusual dessert
32:15With eight technically challenging elements
32:17This is the only time
32:20I've been in the kitchen
32:21Where a five inch heel
32:22Would actually really have helped me out
32:24The coffee parfait
32:27Will be paired with flavours of chocolate
32:30Hazelnut
32:31And artichoke
32:32This dish was inspired by my time at Nome
32:36In Copenhagen
32:36Using a lot of savoury
32:38In sweet dishes
32:40So the coffee parfait
32:42Is going to be one of your first jobs
32:43Because that needs to go into the freezer
32:44And set
32:45And then it's going to be
32:46Sprayed with white chocolate
32:47Okay
32:47We've got a chocolate ganache
32:49You're going to pipe these on the plate
32:51The dessert require
32:53Someone that's precise
32:55And a steady hand
32:56We have some Pedro Jimenez
32:58Sherry jelly
32:59So these need to get to the plate
33:00Ginger, right?
33:01I was going to say
33:03We've got some spares
33:04Yeah
33:04Ginger will also have to deliver
33:07A praline and dark chocolate
33:09Feuilletine
33:10And Liam's signature
33:12Artichoke ice cream
33:13So call us a Rocher
33:15Okay
33:16You scooped ice cream before?
33:18Erm, not like this
33:19Scoop like this
33:22Wow
33:23The ice cream's not
33:24Heavy, heavy artichoke
33:26It's got a lovely
33:27Subtle flavour running through it
33:28You make that look really easy
33:30Yeah, that needs to go into the ice cream machine
33:33Sharpish
33:34Yeah, easy
33:38If you say so
33:41Ice cream
33:44Parfait
33:45Jelly
33:46That means lots of silly
33:47Her biggest problem with this
33:49Is time
33:50I don't know enough about the things on that plate
33:53To say which one's going to be the hardest to do
33:55It's all a bit of a mystery
33:57To music to me at the moment
33:58A parfait
34:01A mousse which has been set
34:03It needs to be lovely and soft
34:04But still slightly firm
34:06I'm excited about my task today
34:08It's very detail orientated, isn't it?
34:11For me, fine dining restaurants
34:13Live and die by their dessert course
34:15This isn't just putting some sticky toffee pudding out
34:18And a jug of custard
34:19This is art
34:20Freeza, let's go
34:22Great
34:24The celebrities have just two hours left before service
34:32On the starter
34:34Dawn's only just finishing off her quail butchery
34:37I feel like I'm slightly getting the hang of it now
34:40Five birds in
34:41But it's not a pleasant job
34:43That's for sure
34:44She's also got the bones on for her sauce
34:49And is making a start on the tureen
34:52Dawn's tureen is made up of the leg meat of those quails
34:57Which have been cooked slowly
34:58There's a chicken mousse
35:01Which will be used to bind the quail leg meat
35:03It's really hard work
35:05And it's also just slippery and raw and disgusting
35:07Yeah, raw chicken
35:09It's really, really lovely
35:10That mousse is split
35:13It's undercooked
35:14It's not going to work
35:15It's under my nails
35:17And I think it will be for some months
35:18The reality of being inside a fine dining kitchen
35:23Is maybe sometimes a little bit unpleasant
35:25Not for the squeamish
35:27Her mousse prepped
35:29Dawn now needs to get her quail sauce on the go
35:33A good amount of Madeira
35:35Nice stock
35:36Reduced down
35:37So it's going lovely and glossy
35:38It can't be too thick like jelly
35:40It can't be too thin
35:41Or it's going to be watery
35:42That is so good
35:45It's the kind of gravy that you make on a Sunday
35:47Where you have to text everyone you know
35:48And tell them about your gravy
35:49Maybe it's just me that texts everyone I know about my gravy
35:52Over on the lamb dish
35:58Alan Wynne is also working on a complex sauce
36:01So we've got fennel, carrots, rosemary thyme, mint, garlic, coriander seeds
36:09So it's just the base before we add the alcohol
36:11So the sauce has got to be lovely and light
36:14It's got to complement the lamb
36:15It can't be sticky, flaggy
36:17Thyme in is the art form I think
36:20So 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
36:26And it's going to look horrible on a plate
36:28And it'll end up being like lamb tar
36:30It's like being in a sauna
36:33But you're putting alcohol on the coals
36:35With his sauce reducing
36:39He can move on to the all-important lamb mousse
36:43That will top the loin
36:44So it's got the lamb in there
36:47Egg white cream
36:47A little bit of seasoning
36:49Blitzed it
36:50And now we've put it through the drum sieve
36:52Getting this mousse smooth
36:53It's kind of a pivotal part really
36:55It's a showpiece isn't it
36:56If that's not right then the whole dish falls apart
36:58So I just want to make sure that's right
36:59With her parfaits in to freeze
37:05Ginger's tackling the next time-critical element of her dessert
37:09The vegetable ice cream
37:11I've never seen a nice joke when it's closed off before
37:16Normally it's a beautiful little green thing
37:18They look like little angry potatoes
37:19That have gone wayward in life
37:21The surprise in that ice cream of course
37:23Will have the flavour of that nutty root vegetable
37:26Jerusalem artichokes they go brown
37:29So Ginger's got to be careful
37:30That she gets them in milk really quickly
37:32So they stay lovely and white
37:34Ice cream underway
37:36Her next technically challenging component
37:39Is the sherry jelly
37:40Which also needs time to set
37:42So we use a Pedro Jimenez sherry to go in the jelly
37:45It can't be boiled because you boil lots of lovely sweet flavour
37:50Hello Ginger how are you doing?
37:53Hello
37:54This is another situation of lots of different pots of slop
37:57That will hopefully turn into something delightful
37:59I think the problem is going to be putting it all together
38:01Yes 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
38:16150
38:20Ginger has so many things to keep her beautiful lashed eyes on
38:25Unless everything's completely set and done properly
38:27Ginger doesn't have a dessert
38:28She's got herself a milkshake
38:30I think we're in good shape
38:32No one else seems to be panicking
38:34I'm not going to panic
38:35Half the prep time has gone
38:39Right guys
38:40Dawn you're first up in 90 minutes
38:42Yes chef
38:43Thank you
38:43Yes chef
38:44Yum
38:45Over on the starter
38:48Dawn now has the fiddly task of picking the quail leg meat for the terrine
38:53Good lord
38:55It's much easier to get the meat off the bone with your team
39:00If 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
39:13The chefs have got as best as hands
39:15Please I just take all the meat off that chicken
39:17I'm so hot
39:18Having raced to get the quail meat picked
39:23It can now be combined with the chicken mousse and put onto steam
39:27I'm getting into it now
39:29I feel good about being in this kitchen
39:30It's quite an overwhelming recipe
39:31Because there's so many elements to it
39:33It's just really technical
39:34So I'm just hoping I'm going to get it out on time
39:37The problem with chicken mousse is
39:40That if it gets too hot
39:41The protein starts to change
39:43And 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
39:51Also with a mousse to contend with
39:55Is Alan Wynn
39:56Who's only just finished making it
39:59It keeps the loin tender
40:01Because there's not a lot of fat in the loin
40:02But you kind of replicate where the fat is
40:04And you're covering it with mousse
40:05To keep it nice and moist
40:06Use a creper net to hold it all together
40:08I 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
40:15I'm going to tear it, though
40:17Complex?
40:21Yeah, technical
40:22You know, it's nice being in an environment
40:25With a little bit of pressure
40:25You achieve something
40:26And 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
40:32Has just been mind-boggling
40:33Flipping out
40:35I just realised I've got so much more to do
40:37Quite a few things to do on the main course, yeah
40:41Alan Wynn, he's put himself a little bit behind it
40:44But he's picking up the speed a little bit
40:46He knows he's got a lot to get on with
40:47Sweetbreads, the gland from inside the neck of the lamb
40:51They're quite delicate, quite small
40:53Never done sweetbreads before
40:55I've got to take the membrane off now
40:57And then I've got to panay them ready to pry them
40:59Right, Alan Wynn, you've got an hour, yeah?
41:02Crack on and you'll be sweet, you'll be there
41:04Liam is proud of his produce
41:08That means that Alan Wynn here is under real pressure
41:11He 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
41:18And they want it to be exact
41:19On pastry, Ginger is also up against it
41:26Hello, welcome to Ginger's whisking corner
41:29If you stand still too long enough
41:31I will whisk you as well
41:33She's rushing to make another integral element
41:37That needs time to set
41:38A ganache made with lots and lots of chocolate
41:42And cream
41:43So it whips up and becomes really creamy
41:46I've now got to beat a load of butter into it
41:48Until I get to ganache texture
41:50This is hard work
41:53Keep resting
41:55Whip too long, it could curdle
41:58Not whip long enough, it could be grainy
42:00So push it all down
42:03Give it a twist
42:05With so many elements to juggle
42:08She's yet to finish a vital component
42:10So I'm adding the artichoke puree
42:14Into the milk and egg and cream mixture
42:18Crucial 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
42:25And 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
42:31Ginger has only just got her ice cream on to churn
42:36That really only leaves for about an hour
42:38To make sure that ice cream is churned and properly set
42:40If anything goes wrong with that ice cream
42:42There's no coming back
42:43This is really trying very hard to become ice cream
42:47And it's not got long to get there
42:49So come on, you can do it, I believe in you
42:51I'm feeling confident
42:53But it really could all go south very quickly
42:55I think in the next half an hour
42:56Today's guests are six of the UK's most respected chefs
43:04The reputation of the boat is amazing
43:08And the expectations from Liam will be through the roof
43:12He'll want these celebrities to absolutely do his menu justice
43:16So 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
43:23Liam's very inspirational in his philosophy
43:26His best of being quite local
43:28He's a phenomenal chef
43:29And I think, you know, we'll get some really good food out today
43:32If 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
43:39So loads of technical issues
43:40And I've been cooking for 20 years
43:42And 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
43:49Let alone as a chef
43:50Liam's been making waves in the area for a long, long time
43:54This is all going to be delicious, great food
43:56And excited to eat it
43:58Right, guys, listen up
44:00Our guests have arrived
44:01You've got exactly 30 minutes left, OK?
44:03So let's get a move on now
44:04Yes, chef!
44:06It's getting hot in the kitchen
44:08On the starter, Dawn's in full flow
44:12With the first stage of her quail cookery
44:15I'm just poaching my quail
44:17It's a sentence I didn't think I'd ever say
44:20That's a really key part of the dish
44:24If she hasn't poached that correctly
44:26Then she'll get it undercooked or overcooked
44:29While keeping one eye on the quail
44:32She's still got three carrot garnishes to prep
44:35The first being a puree
44:36So cooking carrots in carrot juice
44:40And adding some chicken stock
44:41It's so vibrant
44:43It's orange
44:44So puree needs to be cooked well
44:47It can't be split
44:48It can't be grainy
44:48It's a nice, glossy colour
44:50Sometimes you make it pure too wet
44:53And then it just falls on the plate
44:55Can't have any of that
44:56So indulgent
44:58And silky
45:00So beautiful
45:01Oh, my God
45:06I'm so clever
45:08As service approaches
45:11This is when the pressure is on
45:12This is when you'd really rather be an octopus
45:15With several arms
45:16Because you're going to have six pans on the go
45:18If you miss something off that plate
45:20It might be seen as a disaster
45:22Despite multiple elements to her dish
45:27Dawn's on top of her prep
45:28But she now needs to portion
45:30The all-important quail leg terrine
45:33Oh, God
45:35Wow
45:36It's a massive piece of bone in there
45:40Just down to 15 minutes to go before service
45:44Dawn's discovered a bone in the terrine for the starter
45:46Oh, 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
45:52Which I'm really confused about
45:54I don't want sap veins eating a quail bone
45:56I completely appreciate that
45:58No one does
45:58While Dawn rushes to rescue her terrines
46:02Over on the main
46:04Alan Wynn has caught up
46:06And is checking on his sauce
46:07It's got, I think, a bit more acidity
46:12It's got a nice big spoonful of capers in there
46:14Yeah, great
46:18OK
46:18He now needs to face his nemesis
46:22And seal off his lamb
46:24Turn them
46:25Because you want that contact in the pan with the lamb
46:27Alan Wynn can't afford a mistake
46:29Like last time he cooked lamb for us
46:31He can't overdo it
46:33And he can't underdo it
46:34And then when you've done the ends
46:36Into that tray
46:37We'll pour over all the aromats
46:39And then into the oven
46:39The lamb's in with the mousse and the coverings
46:45Hopefully it stays intact
46:46Yeah, I've got the big man's reputation
46:48In the palm of my hand
46:49So I'm trying not to drop it
46:51On dessert
46:55Ginger is yet to finish all eight of her components
46:58This is the fanciest Rice Krispie Cake
47:01You've ever made in your life
47:03This might actually never make it into the food
47:06I might just have to have this as a second breakfast
47:09With the fiatine cooling
47:12It's also a race against time for her coffee parfaits
47:15That need to be sprayed with white chocolate
47:17Get out of there
47:19I've got to move quite quickly
47:22Because 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
47:35Stick it in here and see what happens
47:37Ginger's parfaits could start to melt
47:40Chocolate crust around the outside could break
47:42She's got quite big hands
47:44And we're talking about delicate work here
47:46Okay
47:50So here's to a delicious lunch guys
47:59Cheers everyone
48:00Good to see you all
48:01Good to see you all
48:01Okay Dawn, it's go time
48:05Okay, let's go
48:06It's crunch time for Dawn
48:09As she's the first to face service
48:11It's all about getting the lovely golden colour
48:14All over the quail
48:15Roast quail, heritage carrot
48:18Leg serene, quail sauce
48:19I mean, immediately for me
48:20It's a real celebration of quail
48:23Turn it around
48:24Using the contours of the pan
48:25Beautiful
48:26Oh yeah, that looks great
48:28Lovely
48:28There's a fine line with the quail
48:30Because it is such a delicate meat
48:33Quails roasted
48:35She now has to carve the breasts perfectly
48:38Beautiful
48:39Lovely colour
48:40Yeah, great
48:41Okay
48:45So the quail on
48:46Lovely
48:46Delicious
48:50To read to make sure the leg meat is cooked all the way through
48:55It's such a fine line between it being really tough
48:58And then being less and tender
48:59What's left to go on there now, Dawn?
49:04Some blobs
49:05I'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
49:18To make sure that they get the plating absolutely beautiful
49:21Let's start going, please, Mitchell
49:23Oh, thank you
49:26Well done
49:29Well done
49:30Thank you
49:31That was amazing
49:32I'm really happy with how that went
49:35It was all so pretty
49:37And I made it
49:38Dawn's starter is roast quail breast
49:42With a quail leg and chicken mousse terrine
49:45Topped with toasted seeds
49:47Served with pickled heritage carrots
49:50Carrot flowers
49:52Carrot puree
49:53And a quail sauce
49:55My quail breast, the cooking is absolutely perfect
50:03It's tender, it's pink
50:05Love 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
50:13With 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
50:21Yeah, they should definitely be proud of themselves
50:23It was a lovely, lovely plate of food
50:25It's a really solid plate of food
50:27Flavours were great
50:28But unfortunately, just as I took my last bite
50:31I found a bit of bone in the terrine
50:33That is just remarkable
50:38Still 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
50:48Got a little bit of bone
50:49But otherwise, I think it's pretty well spot on
50:52The shine on the sauce is just perfect
50:54Love it, it's delicious
50:56I feel quite emotional
50:58When you see how far dawn has come
51:00This is how fine dining should be
51:02Next up, the pressure is on Alan Wynn
51:06To deliver the perfect main course
51:08When they're nice and golden
51:10We'll slice the lamb
51:11And then we're onto the pass
51:12Lamb can go a few different ways
51:15Getting that cooked down
51:16That's not easy
51:17Beautiful, look at that
51:19Stunning, mate
51:19Lamb is a very intense flavour
51:22So is the asparagus able to stand out
51:24You want to try and get those little charm marks
51:26It's all about the balance
51:28Lovely dressing of the rapeseed all over the top
51:31Okay, brilliant
51:32Sweet gravy is amazing
51:37And that's a tricky thing to do
51:38You get that beautiful exterior
51:40But still nice and peaky in the centre
51:42What's left to go on Alan Wynn?
51:44Just the emulsion
51:45And then the sauce
51:46Looking very, very good
51:49And I think that sauce is going to be key
51:51Not too ploying
51:52Nice and light and fresh
51:54How's he done, ma'am?
51:55Brilliantly well
51:56He started to finish
51:57Yeah, thank you
51:59How gorgeous
52:00Bye-bye, mate
52:02Thank you very much
52:03Thank you
52:03Thank you
52:05Excellent
52:07Enjoyed it
52:10I like the flow
52:11I like once you're into the zone
52:12As it were
52:12You can focus
52:13So I'm just grateful
52:14To have the opportunity
52:15To put it out there
52:16Alan Wynn has cooked lamb loin
52:20Encased in a lamb mousse
52:22With crispy lamb sweetbreads
52:24Barbecued asparagus
52:26And a herb emulsion
52:28Served with a lamb sauce
52:30Finished with capers
52:32That lamb loin cooked perfectly right
52:39The sweetbread nice and crispy on the outside
52:41And that grilled, barbecued asparagus
52:43Just works really well
52:44I think that's delicious
52:45I think the mousse is incredible
52:47Very light
52:48Perfectly cooked
52:49You know, I like those
52:50Little caper berries
52:51In the lamb sauce as well
52:52That is pretty impressive
52:54Yeah, I can't really
52:55Fault much from it
52:56Which is pretty phenomenal
52:58Given their level of experience
52:59That's probably one of the
53:01Loveliest pieces of lamb
53:02I've ever eaten
53:03To see Alan Wynn
53:04Come 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
53:11Well flavoured
53:11Lots of skill
53:12I think Alan Wynn
53:13Should be very proud of himself
53:14Finally, it's Ginger
53:17Who needs to bring together
53:19All eight elements
53:20Of her technical dessert
53:22So the dessert
53:25Sounds really interesting
53:26I think within this
53:27Is quite a balancing act
53:29Right then
53:30Parfait out
53:31Coffee parfait
53:34Can be such a powerful flavour
53:36Getting the texture
53:37Out of the parfait
53:37You don't want it too frozen
53:39With the coffee
53:40A little bit of chocolate
53:40In there should be
53:41A great kind of pairing
53:42Go, go, lift up
53:44Lift up
53:44That's it
53:45And then one out there
53:46Yep
53:47Go, Ginger
53:48Brilliant
53:48What's left to go on
53:50After the ganache
53:50Sherry jelly
53:51I've got crispy
53:52Crunchy things
53:53That I can't remember
53:53The name of
53:54Sherry jelly
53:55Put them in the gaps
53:56Here, here, here
53:57I think it all reads
53:59Really well
54:00It's whether or not
54:00I can deliver
54:01On the palate
54:01It's finished
54:03It's the ice stroke ice cream
54:04So it's a nice
54:05Posh scoop
54:06Rocher
54:06Yeah
54:07I'm going to give it a go
54:07Good
54:07If they're going to do
54:09A quenelle with the
54:10Ice cream
54:11Obviously that's going to
54:12Take a bit of practice
54:12Go again
54:14Go again
54:14Once I put that
54:15Back in
54:16That's it
54:16Rotate now
54:17Around and lift it up
54:18Okay
54:19Yeah
54:19Will the artichoke flavour
54:21Still stand through
54:22In the ice cream
54:23Once it's gone through
54:23The cooking
54:24The freezing process
54:25That's perfect
54:26Hands please
54:29Well done, Ginger
54:34Stressful day
54:36Yeah, that was a journey
54:37It was a journey
54:38But we got there
54:38Absolutely
54:39That was brilliant
54:40You've done really well
54:40Thank you so much
54:41Well done
54:42Relax now
54:43Well, after you've cleaned down
54:44Let's go
54:45I would never have believed
54:48That that was something
54:48That I was capable of
54:49A few weeks ago
54:50So, yeah
54:51I'm really pleased
54:51For dessert
54:55Ginger has made
54:56Coffee parfait
54:57Sprayed with white chocolate
54:59Sherry jelly
55:00A chocolate ganache
55:02Topped with roasted hazelnuts
55:04Served with an artichoke ice cream
55:07Chocolate fuitine
55:08And pulled chocolate tuiles
55:11Technically, it's probably
55:17One of the best desserts
55:18I've had for a very, very long time
55:20The balance is perfect
55:21The softness of the coffee
55:22Is not too harsh
55:23It was like an adventure
55:24The artichoke ice cream
55:26Was a winner
55:27You know, it's silky smooth
55:29But a great artichoke flavour
55:30Coming through
55:30I love it
55:31Yeah, yeah
55:32Fantastic
55:32The chocolate's lovely
55:34It is an absolutely beautiful
55:36Well-executed dessert
55:38You wouldn't know, would you?
55:40No
55:40This has been done by a celebrity
55:42I love the ganache
55:44I love the Pedro Jimenez jelly
55:46This little bullet of booziness
55:48This dish is packed full of technique
55:50I think that Ginger's done a great job
55:52Yeah
55:53Woo!
56:02Chess, congratulations
56:03What a great meal
56:04I don't think any of that food stuck out
56:07Is something that wouldn't have been prepared
56:09By a professional chef
56:10So you should be very, very proud
56:11Thank you so much
56:12It was a pleasure to cook for you
56:14Thank you
56:15Thank you
56:15Thank you
56:15Oh, my goodness
56:21We did it
56:22I know
56:22We did it
56:23It's been a great day overall
56:25They've come in gratitude
56:26They've been focused
56:27And they've just got on with it
56:28It's just all you can ask
56:29It was really nerve-wracking
56:31Cooking for Michelin-starred chefs
56:33But I feel like I rose to the occasion
56:35So, yeah
56:36I'm feeling really, really good about it
56:37That's a very thrilling group of people to cook lunch for
56:41And I learnt loads as well
56:43The 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
56:48Well done, guys
56:50Well done
56:51I'm full of emotion talking about our three finalists
56:55Because we've seen them come so far
56:57We're amazing
56:58All 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
57:05One more to go
57:07One more cook
57:07Three courses and home
57:09Next time
57:11Ah
57:12It's the Celebrity MasterChef Final
57:15Don't panic, don't panic
57:16And Dawn
57:18Ouch, ouch, ouch, ouch, ouch
57:20Alan Wynne
57:21It was easy, everyone would do it
57:22And Ginger
57:24Okay, okay, things are happening
57:26Go all out to take the title
57:28I'm just trying to keep a calm head
57:30Very, very up against it
57:32You smashed us out of the park
57:34I don't have any notes
57:36Other than wow
57:38I don't have any notes
58:08I don't have any notes
58:12But I'm just trying to keep a calm head
58:14I don't have any notes
58:14I'm just trying to keep
58:15A time here
58:16I know
58:16But I know
58:17I know
58:18I know
58:19I know
58:20I know
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