Celebrity Masterchef - Season 20 Episode 14
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00:00... ve sadece 4 mağırlıklarınızı
00:18İzlediğiniz için teşekkür ederim.
00:48İzlediğiniz için teşekkür ederim.
01:18İzlediğiniz için teşekkür ederim.
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01:56İzlediğiniz için teşekkür ederim.
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02:18İzlediğiniz için teşekkür ederim.
02:20İzlediğiniz için teşekkür ederim.
02:22İzlediğiniz için teşekkür ederim.
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02:26İzlediğiniz için teşekkür ederim.
02:27İzlediği için teşekkür ederim.
02:57I mean, when I say it out loud, it doesn't sound like enough.
03:03But I've elevated it, it's going to look spectacular,
03:06and I'm dedicating it to a really special night in my life,
03:09so I think I'm fitting the brief.
03:13You're doing a kebab for the final three.
03:16I am. Look, 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, that's the thing.
03:24Right. I'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. This 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.
03:48That's a beautiful one.
03:48So 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.
04:06Look at that!
04:08Ta-da!
04:09I know.
04:11Dawn's biggest issue here
04:12is 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 chew-de-feast.
04:23Well, you are our queen.
04:25Thank you.
04:28We have got a chilli sauce,
04:29which has got pineapple going through it,
04:31which is sweet but sharp and sour.
04:34Loads and loads of chilli powder,
04:35hopefully quite hot.
04:38To give us a little bit of a sour note,
04:40we're also getting pickled cabbage.
04:42I 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.
05:01Celebrities, 30 minutes gone,
05:03one hour on the plot.
05:05Alfie Bogue, classical singer.
05:11His 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.
05:19When he puts on a show,
05:20he puts on a proper show.
05:21Oh, my God.
05:30Today, I'm baking a cake that consists of two cakes.
05:36One is parking,
05:38which was my father's favourite cake
05:39growing up in Lancashire,
05:41and the second is a jacquande cake,
05:43which is actually also called Les Miserables.
05:47And my dad used to encourage me a lot
05:49to fulfil my dreams,
05:50and one of my dreams was to be a singer,
05:52and I took part in Les Miserables,
05:55so I thought the two go hand in hand.
05:57I'm so proud of Alfie Bogue today,
06:01because in another round,
06:03Alfie didn't manage to serve his cake properly.
06:05Oh, it's leaking.
06:07Sorry.
06:08And he was crestfallen.
06:11But here we are
06:12at one of the most tense parts of the competition,
06:15and he's cooking a two-layered cake.
06:19I'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 all right.
06:27So I'm making this cake for him in his memory,
06:31and I'm filling up.
06:32Sorry.
06:33No, 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.
06:42LAUGHTER
06:42We will have layers of parkin.
06:47Think of Christmas pudding without any fruit in it.
06:49Flavoured with lots of ginger and spices,
06:51quite dense.
06:54Then a layer of coffee buttercream.
06:57Then a layer of jacquant,
06:58la miserable cake.
07:00It's very, very light,
07:01with a light flavour of almonds to it.
07:06Can I get some more eggs, please?
07:09I mixed my sugar in with my eggs.
07:10I should have put the sugar in with the water.
07:12So I'm going to have to start this mix again now.
07:17He's got to be really careful here.
07:18We get a lovely construction of cake.
07:21If they're not even,
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
07:37with drag artist Ginger Johnson.
07:41Her food is full of ingenuity
07:44and twists and excitement.
07:46She takes the ordinary,
07:47and she makes it extraordinary.
07:50I'm making Christmas dinner,
07:51so I'm doing a festive-baked salmon
07:53with roast potatoes,
07:55Yorkshire puddings,
07:56and a shaved sprout salad.
07:58Hang on, no turkey?
07:59No, no turkey.
08:00Salmon is the classy way
08:01to go for Christmas for me.
08:02I like to spend the second half of Christmas Day
08:04dancing around the living room
08:05to lovely records,
08:06and you can't do that
08:07when 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
08:13that really inspired my love of food and eating.
08:16He used to cook the most amazing things
08:17when I was growing up,
08:18and also Christmas dinner was normally his job,
08:21so this time,
08:22he's putting his feet up,
08:23I'm going to make us a delicious spread.
08:28My dad has always made me feel safe and loved.
08:34He's also been really supportive
08:35through 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
08:44to have such a supportive family,
08:47and I count myself incredibly lucky for that.
08:49We are getting a baked salmon,
08:53which is going to be covered
08:54with a sour cream and dill mixture,
08:57cranberries soaked in orange juice
08:59alongside pomegranate and almonds.
09:02This is an unusual Christmas dinner
09:04by anybody's means.
09:07We've also got roast potatoes,
09:09hopefully really well-seasoned
09:11and nice and crispy.
09:12Yorkshire puddings,
09:15which need to be light and fluffy
09:16and crispy on the outside.
09:20And with that,
09:21we've got a posh Christmas coleslaw,
09:23Brussels sprouts,
09:24shaved very, very thinly
09:25with a walnut dressing
09:27on the outside of it.
09:30Ginger's going to give us surprises,
09:31twists, turns,
09:33and a playful look
09:34at some of these things
09:35that we know really well.
09:36It's never loads of time.
09:38It's only loads of time
09:39if you don't give yourself
09:40enough to do.
09:45Alan Wynne-Jones' journey
09:47during this competition
09:48has been remarkable.
09:50We've seen him go from
09:51quite a timid, subdued person,
09:54and now he's grown
09:55into someone who strides in
09:56in a cape with a sword
09:59and throws down
10:00the most intricate dessert,
10:01which really wowed us.
10:03He's focused, he's precise,
10:04and his food's becoming
10:05more and more delicious.
10:09Are we going to Wales today?
10:11We are.
10:11This is a Welsh surf and turf, really.
10:14We've got lamb,
10:14we've got cockles,
10:15we've got lava bread, leek.
10:17So a bit of everything
10:18in a few different ways.
10:19Who's inspiring the dish?
10:21Probably about 3 million people
10:22that supported me
10:23in the first 20 years
10:24of my former career,
10:26but specifically my father
10:27for the lava bread.
10:28It was a staple for my dad
10:31on his Welsh breakfasts
10:32and my wife for the lamb
10:34because a bit of a rack
10:35of lamb on the wedding day.
10:37The 3 million people
10:37who supported you
10:38through the early part
10:39of your career,
10:39how challenging was that?
10:41Oh, I think Wales
10:42is a small place,
10:43but the sport means
10:45a lot to people.
10:50I have been chopping
10:51onions as well.
10:56I'm fiercely proud
10:57of where I come from,
10:58and I was supported
10:59by a nation,
10:59so probably feeling
11:00the pressure more
11:01because of what those
11:02people mean to me
11:03and, you know,
11:04the fact that I wouldn't
11:05be here without them.
11:07The road to ruin
11:09in the MasterChef kitchen
11:10is littered
11:11with racks of lamb.
11:13Feels like an easy thing
11:14to do,
11:15but you can end up
11:16with pink on rendered fat
11:17and slightly tough meat.
11:21Delphinoire potatoes
11:22with layers of lava bread,
11:24that lovely,
11:25salty seaweed.
11:27There needs to be lots
11:28of creaminess and decadence.
11:30There is nothing worse
11:32than half-cooked
11:33Delphinoire potato.
11:35It's going to be served
11:36with carrots,
11:37which have been cooked
11:38in carrot juice,
11:39so they're intensely flavoured.
11:41We've also got cockles,
11:42deep-fried,
11:43so they go really,
11:44really crispy.
11:45Those leeks need
11:46to be buttery and soft.
11:48That sauce needs
11:49to be lovely and shiny,
11:51rich flavours of lamb.
11:53He's got nowhere to hide here,
11:54although it sounds understated.
11:56This is one of those dishes
11:57where anything can go wrong.
12:01There's 13 minutes left,
12:03everybody.
12:05Detail,
12:06detail,
12:07detail.
12:08It's Christmas.
12:09It's got to be gorgeous,
12:11and beauty takes time.
12:14Butter everywhere.
12:17It's all going really well.
12:19The meat is looking epic.
12:21I'm so happy with it.
12:22Look at that.
12:29Celebrities,
12:29you've got just five minutes left.
12:30Five minutes left.
12:33Oh, Alfie.
12:36Go on,
12:36you can do this.
12:37Yeah.
12:37Do you want to flash it in a pan,
12:45or what do you want to do?
12:45Yeah.
12:46What are we going to do?
12:47You're going to go along really fast,
12:48okay?
12:52Hello.
12:52Kebab of my dreams.
12:56Blue plastic bags
12:58with bottles of fizz.
12:58You're absolutely fascinating.
13:01That's what I'm here for.
13:0560 seconds,
13:06everybody,
13:06just 60 seconds.
13:15That's it, guys.
13:16Time's up.
13:16All done.
13:17Step away from your benches,
13:18please.
13:19Ginger,
13:19are you done?
13:20Yeah,
13:20I've just got nine Yorkshire
13:21puddings to eat now.
13:26Ginger.
13:27Ginger.
13:27Ginger.
13:27Ginger.
13:27Ginger.
13:27Ginger.
13:27Ginger.
13:28Hello.
13:32Inspired by Christmas
13:33with her dad,
13:35drag artist Ginger
13:36has served
13:37festive baked salmon
13:39with a sour cream
13:40and dill sauce
13:41topped with cranberries,
13:43pomegranate
13:44and toasted almonds.
13:47Served with
13:48chili, garlic
13:48and basil roast potatoes,
13:51a sprout coleslaw
13:53with a mustard
13:53and walnut dressing
13:54and a Yorkshire pudding.
13:57I think your fish
14:04is absolutely bang on.
14:06Seasoned,
14:07soft.
14:08They are some good
14:10roast potatoes.
14:11They're all
14:12beautifully burnished
14:13and crisp
14:13in this concoction
14:15of chili
14:15and garlic.
14:17They're so delicious.
14:19It's a tiny little
14:20delicate
14:21Yorkshire pudding.
14:22I like its kind of fluffy,
14:24plump,
14:25lusciousness.
14:26I really get this feeling
14:27that I'm at yours,
14:28it's Christmas Day
14:29and it's the one day
14:30that we're allowed
14:30to just take our eyelashes off.
14:32The sprouts,
14:37I think they're ace.
14:38It's a fiery coleslaw
14:40mixture with walnuts.
14:41You've taken that piece
14:43of salmon
14:43and dressed it
14:44with this real surprising
14:45mixture of sour cream
14:47which is sharp
14:47and then sweetness
14:49coming from cranberries
14:50and pomegranate seeds.
14:52It's fun,
14:53it's exciting
14:54and it's definitely
14:55Christmas.
14:56Thank you.
14:58My dad is going
14:59to be really proud
15:00of that food.
15:01I do have that
15:03post-Christmas lunch
15:04feeling.
15:05Well done.
15:06I feel full weirdly
15:07even though I didn't
15:08eat anything.
15:11Rugby legend
15:12Alan Winsdish
15:13dedicated to his
15:15late father,
15:16his wife
15:17and his Welsh fans
15:19is lamb cutlets
15:20on buttered leeks.
15:24With carrots cooked
15:25in carrot juice,
15:27deep fried cockles,
15:29served with
15:30dauphinoise potatoes
15:31layered with lava bread
15:32and a lamb sauce.
15:39I know and you know
15:40that you had problems
15:41with the lamb.
15:42The fat needs
15:42to be rendered down.
15:43It's maybe not
15:44as delicious
15:45as it could be.
15:47However,
15:48this dauphinoise
15:48is just happiness.
15:52It's soft
15:53and it's creamy
15:54with lava bread.
15:56I think it's
15:56a fantastic addition.
15:58Your sauce
15:59has got a lot
16:00of depth.
16:01You cook this
16:02for your wife,
16:03you cook this
16:04for your father
16:04but you cook this
16:05for Wales
16:05and this is Wales.
16:07Thank you.
16:09Listen,
16:09I've seen chefs
16:10cook lamb
16:10a lot less than that
16:11but I would have
16:12liked that fact
16:12to be rendered
16:13just a little bit more.
16:15However,
16:16those cockles
16:17and they've gone
16:17really crispy
16:18on the outside,
16:19still salty
16:19from the sea.
16:20your leeks
16:21are really
16:21well buttered.
16:22The carrots,
16:23taste of a carrot.
16:26I think you've done
16:27a pretty good job,
16:27Alman.
16:28Thank you.
16:29It's obviously
16:30a mixed bag
16:31but I'm still pleased,
16:33I'm still proud of it.
16:34I'd like to think
16:35Dad and my wife
16:36are proud
16:36because ultimately
16:38I'm representing them.
16:42Broadcaster
16:42and author
16:43Dawn's Dish
16:44is inspired
16:45by a date night memory
16:47with her husband
16:47Chris.
16:49A lamb and chicken
16:50kebab marinated
16:51in garlic,
16:52rosemary and thyme
16:53with roast potatoes,
16:56garlic sauce,
16:58pineapple hot sauce,
17:00pickled cabbage slaw,
17:02a cucumber
17:03and herb salad
17:04and carawayan
17:05mace spiced
17:06flatbreads
17:07served with champagne
17:09concealed in a plastic bag.
17:15That was quite a sight.
17:17That was literally
17:18like watching
17:19a boa constrictor
17:20swallow a goat.
17:21The meat is fantastic.
17:30It's cooked
17:30all the way through,
17:31crispy on the outside,
17:33still really lovely
17:34and moist
17:34and all the juices
17:35have gone down
17:36those potatoes.
17:38Good hot
17:39ferocious chilli sauce
17:40and the garlic sauce
17:41being rich and creamy.
17:42Breads are lovely
17:43and fluffy
17:43which is great.
17:45I'm really,
17:46really happy indeed.
17:46Thank you.
17:47I really like
17:48your slaw
17:49because it's got
17:50this whack of vinegar
17:52that cuts through
17:53everything else.
17:55I feel like it's 1998
17:56and I'm on the 73 bus
17:59coming down Oxford Street
18:01at 2 o'clock
18:02in the morning
18:02and I've lost a shoe
18:04in a nightclub.
18:06This is fabulous.
18:07Thank you, Grace.
18:08Love, love, love, love.
18:09Thank you.
18:12Oh, I'm so happy.
18:13I'm so happy.
18:14I'm so happy.
18:15It was very bold,
18:16I think,
18:17to cook them a kebab
18:18at this stage
18:19in the competition
18:19and they loved it.
18:22Cheers.
18:24I think Chris
18:25will have loved all of that.
18:26I think he'll feel
18:27really well represented
18:28and really loved.
18:30Hello.
18:31Hello.
18:33Finally,
18:34it's classical singer Alfie
18:35with a dessert
18:37dedicated to the memory
18:38of his dad.
18:40Layers of Yorkshire
18:41ginger parking,
18:43coffee buttercream
18:44and Les Miserables cake,
18:46an almond jacquant sponge
18:48topped with ginger
18:50and cinnamon poached apricots.
18:57The Les Mis part of it
18:59is undercooked.
19:00Yeah.
19:01And because of that,
19:02it tastes a bit of eggs.
19:04Mm.
19:05OK.
19:05But the parking
19:06is just incredible.
19:08Yeah.
19:09and it's gingery
19:11and it's satisfying
19:12and I love your coffee
19:13buttercream.
19:14Thank you.
19:14Love it.
19:16The apricot
19:17works beautifully
19:18with that syrup
19:19going through
19:19the whole thing
19:20but we have an issue
19:21with the amount
19:22of buttercream
19:22that's in there.
19:23There's just not enough
19:24and it means it's quite dry.
19:28You know what?
19:29I'm feeling all right.
19:30I'm accepting my mistakes.
19:34I know my dad
19:36would have been proud.
19:37I know he would have
19:37had a laugh about it
19:38which would have been good.
19:39Four extraordinary
19:44celebrity cooks.
19:45There was great intention.
19:46There was lots of invention.
19:48They are cooking
19:48from the heart.
19:50They are flooded
19:51with emotion.
19:52I hate this, Bix.
19:53We all feel really morose
19:54but we have to remember
19:55that we are the last four
19:57and that's amazing.
19:59We've got a decision to make.
20:00We only have three places
20:01to give.
20:05This round showed
20:06Donna Porter
20:06at her very best.
20:08Lovely big stand of meat
20:10perfectly cooked
20:11bits of chicken and lamb.
20:13We asked people
20:14to wear their hearts
20:15on their sleeves
20:15and wow did she.
20:18Ginger
20:18and her celebration
20:19of Christmas
20:20perfectly cooked salmon
20:21with cranberries
20:22pomegranates
20:23and almonds
20:24and it was delightful.
20:26Ginger cooked
20:27one of the greatest
20:28roast potatoes
20:28I've ever eaten
20:29in my life.
20:31Dawn and Ginger
20:32have got themselves
20:33a place in the final three.
20:35That means
20:35we've got a conversation
20:36about Alfie
20:38and Alan Wynne.
20:40Alfie Bow
20:41certainly faced
20:42his fears today.
20:44I loved his parking
20:45full of ginger
20:46and nutmeg
20:47and his coffee cream
20:48was sweet and creamy.
20:50His other cake
20:51his La Mis cake
20:52wasn't quite cooked enough
20:54and we didn't have
20:55the right amount
20:55of buttercream
20:56to keep it lovely
20:57and moist.
20:58It was just a bit dry.
21:01Alan Wynne cooked
21:02for us a classic dish
21:03and he had no way
21:04to hide.
21:05Those Dauphin
21:06and Rot potatoes
21:06were heavenly.
21:08He judged perfectly
21:10the level of lava bread there.
21:11But he had a hiccup.
21:13The lamb was cooked.
21:14It just didn't have
21:15that lovely flavour
21:16of the rendered fat
21:17that great roast lamb
21:18should have.
21:22Letting someone go
21:23at this stage
21:24just feels heartbreaking.
21:26If I got a place
21:29in the final three
21:30I would have to ask
21:31John and Grace why
21:32first of all.
21:35I wanted to push myself.
21:36That was something
21:37my dad always used to say.
21:38Face your fears
21:39and go for it.
21:40And I did
21:41and made a really nice parking.
21:46I don't know
21:46whether that's good enough
21:47to make a final three.
21:48I think it's a bit of a schoolboy
21:49with the meat.
21:51I 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 now.
22:12Celebrities,
22:13sincerely thank you.
22:15We asked you
22:16to cook
22:17with your heart
22:18on your sleeve
22:19and you did
22:20just that.
22:24There are only
22:25three final places
22:26to give.
22:27That does mean
22:28one of you
22:28is leaving the competition.
22:33The celebrity leaving us
22:35is Alfie.
22:38Yeah.
22:39That's good.
22:41I love you.
22:43Thank you so much.
22:45Alfie,
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.
22:59I'm super proud
23:00and happy to be going home
23:01as a celebrity
23:03MasterChef finalist.
23:07Congratulations.
23:08You're the final three.
23:09That was so emotional.
23:10I know.
23:11What?
23:12I did not see this coming
23:14but come it has
23:15and here I am.
23:17Wow.
23:18This competition
23:19I never thought
23:20I would have been
23:20in so deep.
23:21What do I need to do
23:22to win?
23:23Well,
23:23beat Dawn and Ginge.
23:26I 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 blue plastic bag
23:35with my husband tonight
23:36and order a kebab.
23:38You have now
23:39earned the right
23:41to cook
23:42at chef's table.
23:45Hold on tight,
23:46ladies and gentlemen.
23:47You're in for a ride.
23:53Nestled in the heart
23:54of rural Staffordshire
23:55lies an exquisite
23:56culinary destination.
23:59The Boat
24:00led by one
24:02of the UK's
24:02most exciting
24:03and innovative chefs,
24:05Liam Dillon.
24:09This is where
24:10it really counts.
24:11Now they are cooking
24:12with a chef
24:13for chefs.
24:14Our celebrities
24:16will be encountering
24:17ingredients they've
24:18never even worked
24:19with before.
24:20These are specialty
24:21ingredients
24:22with techniques
24:23which are usually
24:24reserved for the
24:25most professional chefs
24:26and they've got to
24:27master it in three hours.
24:29Growing up in the
24:30Midlands,
24:31Liam's journey
24:32into the culinary
24:33arts began
24:34age 16.
24:36I didn't know
24:37what to do at school.
24:38I was lacking that
24:38team spirit.
24:39I was craving a kind
24:40of unity,
24:41teamwork I think.
24:42I was looking at the
24:43RAF and the Marines
24:44and things like this
24:45so it was very
24:45different to cookery.
24:47And I went to an open
24:47day at the College
24:48of Food in Birmingham
24:50and I just felt right.
24:51It clicked,
24:52it worked
24:52and I really enjoyed
24:54it.
24:54After graduating,
24:56Liam's career
24:57took off when he
24:58went to work for
24:59culinary legend
25:00Marcus Waring.
25:03Bit of a baptism
25:04of fire,
25:05should I say,
25:05coming straight from
25:06college into his
25:07kitchen.
25:07But I wouldn't be
25:08where I am now
25:09if I hadn't done
25:10that.
25:10The way you work,
25:11the way you conduct
25:12yourself,
25:13you pick up on these
25:14things as you go
25:14for your career.
25:15He went on to
25:17refine his craft
25:18at some of the
25:18world's most celebrated
25:20three Michelin-starred
25:21kitchens,
25:23New York's
25:2411 Madison Park
25:25and the world-renowned
25:27Noma.
25:28My time at Noma
25:29in Copenhagen,
25:30another eye-opening
25:31restaurant and the
25:32way they worked
25:33and how they treated
25:33ingredients.
25:35With all these things
25:35it was kind of
25:36building how I wanted
25:37to eventually cook
25:38and have my own
25:39restaurant.
25:40Helpful,
25:40thank you.
25:45In 2017,
25:47Liam returned to
25:48his hometown of
25:49Litchfield and
25:51transformed a
25:51humble roadside
25:52eatery into a
25:54gastronomic sensation
25:55with sustainability
25:57at the heart of
25:58every dish.
26:01I always wanted to
26:02have produce on
26:03site because we
26:04have the space.
26:04Now we have our
26:06own little micro
26:06farm.
26:08We have chickens
26:09to fish tanks,
26:12our own bees,
26:12my own apiary.
26:13We have our own
26:15pigs, Betty and
26:15Peggy.
26:17Each year we're
26:18improving it,
26:19expanding it to
26:20hopefully one day
26:21be self-sufficient
26:21with as much
26:22produce as we can.
26:24Within just three
26:25weeks of opening,
26:27his restaurant was
26:27featured in the
26:28Michelin Guide and
26:29has since earned
26:30three rosettes.
26:33My style and the
26:34style of the boat
26:35is modern British,
26:36celebrating what
26:37Nuga has to offer.
26:41When the celebs
26:42come in, I think
26:43they'll have a bit
26:43of shock.
26:44That's my reputation.
26:46We do have high
26:46standards.
26:47This is a whole new
26:49level of stress for
26:50the celebrities.
26:51This is fine dining.
26:52This is like nothing
26:53they've done before.
26:55Liam's a proud chef
26:56and he is not going to
26:57let anything out of
26:58that kitchen unless
26:59it's absolutely perfect.
27:05Good morning.
27:06Morning.
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.
27:13Lisa Gubin-Allen,
27:15Sat Baines,
27:16Paul Ainsworth,
27:18Dave Taylor,
27:19Chet Charmer
27:20and Shantelle Nicholson.
27:22Between these guests,
27:23there's five Michelin stars.
27:25So 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 will have
27:34three hours to prepare
27:36and cook their dishes.
27:38Dawn will be kicking off
27:40today's event
27:40with an intricate starter.
27:43Have you cooked quail before?
27:44I haven't cooked it myself
27:45but my auntie used to
27:46roast us a whole quail each.
27:49Amazing.
27:49Yeah, I love it.
27:51Her 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
28:07and then we're going
28:07to start to roast it.
28:10We're getting a lovely colour
28:11on the side of the quail.
28:13Get nice and golden
28:14all the way around.
28:16With the quail,
28:17we want a nice pink look
28:18to the flesh.
28:19It's undercooked,
28:20it's not nice at all.
28:21So we're going to rest the quail
28:22while we bring
28:22the rest of the dish together.
28:24Smells amazing already.
28:27As well as cooking
28:28the quail on the crown perfectly,
28:31her second key component
28:32uses another part of the bird.
28:36We take all the leg meat
28:37and make a little tureen with it.
28:39They're also going to
28:40take their bones
28:41and they're going to make
28:41a little pan sauce.
28:43We need to make sure
28:43it's nice and light.
28:44It's overdoing
28:45something too strong
28:46and it'll just ruin the dish.
28:47The critical moment for 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.
29:00Quails are very delicate meat.
29:02It's fiddly,
29:02it's small.
29:04They've got to be
29:04quite precise
29:05with their knife skills.
29:07The dish is finished
29:08with pickled carrots,
29:10a smooth carrot puree
29:11and the quail sauce.
29:13Oh, it looks so pretty.
29:19Happy?
29:19Yeah, obviously now
29:20I've got to learn
29:21how to make the sauces
29:21and things,
29:22which is where I'll have a breakdown.
29:23You'll be great.
29:24You'll be great.
29:26Just got to have
29:26a delicate hand
29:27and not burn the quail.
29:29What could possibly go wrong?
29:32So step one of this dish
29:34is to butcher
29:35six little quails,
29:37which is a dirty business.
29:38Oh, my God,
29:42what is that?
29:43Nubbing in there.
29:47It looks like Alan Wynn's
29:49doing some sort of
29:49DIY project over there.
29:50He's making dinner
29:51or building the table
29:52we're going to eat off.
29:52Who knows?
29:54Alan Wynn's dish
29:55also requires butchery
29:57as he's taking on
29:58a whole lamb saddle
29:59for today's main course.
30:02Lamb loin
30:03with crispy sweetbreads
30:05and barbecued asparagus.
30:06This dish, again,
30:10it follows the using
30:10everything of the animal.
30:12The lamb they'll be using
30:12is the lamb that was
30:13grown on this land here.
30:15So they need to be careful.
30:17My pride enjoyed my girls.
30:19I was feeding them every day,
30:20so they need to make sure
30:21they give them a good send-off.
30:23Lovely passes of lamb loin
30:24with a mousse around the outside,
30:26flavoured with lots and lots of herbs.
30:28Firm to the touch,
30:29but not hard in any way.
30:33So we're just going to
30:34gently seal it here.
30:36I think a classic error
30:38is it's not roasted
30:39well enough in the pan
30:40before it goes into the oven.
30:41It's a nice golden cull
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.
30:49Alan 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.
31:00You cook much lamb?
31:02Don't ask.
31:03Right, OK.
31:04Didn't go too well.
31:05I've had a better day,
31:06shall we say.
31:07OK, all right.
31:07Well, today's a better day.
31:08Yeah.
31:10While the lamb roasts
31:12in the oven,
31:13Alan Wynn
31:13will need to juggle
31:15two crucial garnishes,
31:17deep-fried lamb sweetbreads...
31:18..there's no timer on the
31:20deep-fried fryer, though,
31:21is there?
31:21It's up there.
31:22OK.
31:22Essentially, once it's golden,
31:23it's ready to go.
31:24OK.
31:25..and barbecued
31:26Litchfield asparagus.
31:27The dish is finished off
31:33with a vibrant herb emulsion
31:35and a lamb sauce
31:36with capers.
31:41Simple as that.
31:43Thank you, chef.
31:46Using every part of the lamb,
31:49Alan Wynn must butcher
31:50down the loins...
31:51Did you see that?
31:53Two bang on under it.
31:55..the trimmings for his mousse
31:56and the bones for a sauce.
32:00Chef made it look far too easy.
32:02I like the simplicity
32:03of the plating,
32:04but I think there's a lot more
32:05that goes into it.
32:06Hopefully I can nail it today
32:07and the chef isn't shouting at me.
32:11Ginger is working
32:12on a coffee parfait
32:13for an unusual dessert
32:15with eight technically
32:16challenging elements.
32:18This is the only time
32:20I've been in the kitchen
32:21where a five-inch heel
32:22would actually really
32:23have helped me out.
32:24The coffee parfait
32:27will be paired
32:28with flavours of chocolate,
32:30hazelnut
32:31and artichoke.
32:33This dish was inspired
32:35by my time at Nomen
32:36in Copenhagen,
32:37using a lot of savoury
32:38in sweet dishes.
32:40So the coffee parfait
32:42is going to be
32:42one of your first jobs.
32:43That needs to go
32:44into the freezer and set
32:45and then it's going to be
32:46sprayed with white chocolate.
32:47OK.
32:48We've got a chocolate ganache.
32:50You're going to pipe
32:51these on the plate.
32:51The dessert require
32:53someone that's precise
32:55and steady hand.
32:57We have some
32:58Pedro Jimenez
32:58sherry jelly.
32:59So these needs
33:00to get to the plate,
33:00Ginger, right?
33:01I was going to say,
33:03we've got some spares.
33:04Yeah.
33:06Ginger will also have
33:07to deliver a praline
33:08and dark chocolate
33:09feuilletine
33:10and Liam's signature
33:12artichoke ice cream.
33:14So call us a Rocher.
33:16OK.
33:16You scooped ice cream before?
33:18Um, 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
33:28through it.
33:29You make that
33:29really easy.
33:31Yeah, that needs
33:32to go into the ice cream
33:33machine.
33:33Sharpish.
33:37Yeah, easy.
33:40If you say so.
33:43Ice cream,
33:44parfait,
33:45jelly,
33:46that means
33:47lots of sitting.
33:47Her biggest problem
33:49with this
33:49is time.
33:51I don't know enough
33:52about the things
33:52on that plate
33:53to say which one's
33:54going to be
33:54the hardest to do.
33:55It's all a bit
33:56of a mystery
33:57to me at the moment.
34:00A parfait,
34:01a mousse
34:02which has been set.
34:03It needs to be
34:04lovely and soft
34:04but still slightly firm.
34:07I'm excited
34:07about my task today.
34:08It's very detail-orientated,
34:10isn't it?
34:10for me,
34:12fine dining restaurants
34:13live and die
34:14by their dessert
34:15costs.
34:15This isn't just
34:16putting some sticky
34:17toffee pudding out
34:18and a jug of custard.
34:19This is art.
34:21Freezer, let's go.
34:24Great.
34:24The celebrities
34:29have just two hours
34:30left before service.
34:33On the starter,
34:35Dawn's only just
34:36finishing off
34:36her quail butchery.
34:38I feel like I'm
34:39slightly getting
34:39the hang of it now,
34:40five birds in.
34:42But it's not
34:43a pleasant job,
34:43that's for sure.
34:46She's also got
34:47the bones on
34:48for her sauce
34:49and is making
34:50a start
34:51on the terrine.
34:53Dawn's terrine
34:54is made up
34:55of the leg meat
34:56of those quails
34:56which have been
34:57cooked slowly.
34:59There's a chicken mousse
35:01which will be used
35:01to bind the quail leg meat.
35:04It's really hard work
35:05and it's also just
35:06slippery and raw
35:07and disgusting.
35:08Yeah, raw chicken.
35:09It's really,
35:10really lovely.
35:11That mousse
35:12is split,
35:13it's undercooked,
35:14it's not going to work.
35:16It's under my nails
35:17and I think it will be
35:17for some months.
35:19The reality
35:20of being inside
35:21a fine dining kitchen
35:23is maybe sometimes
35:24a little bit unpleasant,
35:26not for the squeamish.
35:28Her mousse prepped,
35:30Dawn now needs
35:31to get her quail sauce
35:32on the go.
35:33A good amount
35:34of Madeira,
35:35nice stock,
35:36reduced down
35:37so it's going
35:37lovely and glossy.
35:38It can't be too thick
35:39like jelly,
35:40it can't be too thin
35:41or it's going
35:41to be watery.
35:44That's so good.
35:45It's kind of gravy
35:46that you make
35:46on a Sunday
35:47where you have to
35:47text everyone you know
35:48and tell them
35:49about your gravy.
35:50Maybe it's just me
35:51that texts everyone
35:52I know about my gravy.
35:56Over on the lamb dish,
35:58Alan Wynn
35:59is also working
36:00on a complex sauce.
36:01So we've got fennel,
36:05carrots, rosemary thyme,
36:07mint, garlic,
36:08coriander seeds.
36:09So it's just the base
36:10before we add the alcohol.
36:12So the sauce
36:13has got to be lovely
36:14and light,
36:14it's got to complement
36:15the lamb.
36:15It can't be sticky,
36:16flaggy.
36:18Thyme in is the art form
36:20I think,
36:20so I've just got to make
36:21sure it doesn't stick
36:22or burn.
36:23If it's over-reduced,
36:25it's not going to say
36:25it's very good at all
36:26and it's going to look
36:27horrible on a plate
36:28and it'll end up being
36:28like lamb tar.
36:31It's like being
36:32in a sauna
36:33but you're putting
36:34alcohol on the coals.
36:36It's just like...
36:37With his sauce reducing,
36:40he can move on
36:41to the all-important
36:42lamb mousse
36:43that will top the loin.
36:45So it's got the lamb
36:46in there,
36:47egg white cream,
36:48a little bit of seasoning,
36:50blitzed it
36:50and now we've put it
36:51through the drum sieve.
36:52Getting this mousse
36:53smoothed,
36:54it's kind of a pivotal part
36:55really.
36:55It's a showpiece,
36:56isn't it?
36:56If that's not right,
36:57then the whole dish
36:57falls apart.
36:58So I just want
36:58to make sure
36:59that's right.
37:03With her parfaits
37:04in to freeze,
37:06Ginger's tackling
37:06the next time-critical
37:08element of her dessert,
37:09the vegetable ice cream.
37:13I've never seen
37:14a nice joke
37:15when it's closed off
37:15before.
37:16Normally it's
37:17a beautiful little
37:17green thing,
37:18they look like
37:18little angry potatoes
37:19that have gone
37:20wayward in life.
37:21The surprise
37:22in that ice cream,
37:23of course,
37:23will have the flavour
37:24of that nutty root
37:25vegetable.
37:26Jerusalem artichokes
37:28bleed,
37:28they go brown.
37:29So Ginger's
37:30got to be careful
37:30that she gets
37:31the milk really
37:32quickly so they
37:33stay lovely
37:34and white.
37:35Ice cream underway.
37:37Her next
37:37technically challenging
37:38component is the
37:39sherry jelly,
37:40which also needs
37:41time to set.
37:43So we use a
37:44Pedro Jimenez sherry
37:45to go in the jelly.
37:46It can't be boiled
37:47because you boil
37:48lots of lovely
37:49sweet flavour.
37:52Hello Ginger,
37:53how are you doing?
37:53Hello.
37:54This is another
37:55situation of lots
37:56of different pots
37:57of slop that will
37:57hopefully turn into
37:58something delightful.
37:59I think the problem
38:00is going to be
38:00putting it all
38:01together, isn't it?
38:02Yes, everything
38:02has to be in the
38:03right solid or
38:05liquid state for
38:06it all to happen.
38:06I feel like you're
38:07starting to become
38:08at home doing
38:09these fancy puddings.
38:10I'm beginning to
38:11trust the process
38:11a lot more.
38:12I'm just casting
38:13that doubt to one
38:13side now.
38:14That doubt's none
38:15of my business.
38:17One, fifty.
38:20Ginger has so
38:22many things to
38:23keep her beautiful
38:24lashed eyes on.
38:25Unless everything's
38:26completely set and
38:27done properly,
38:28Ginger doesn't have
38:28a dessert.
38:29She's got herself
38:29a milkshake.
38:30I think we're in
38:31good shape.
38:32No one else
38:33seems to be
38:33panicking.
38:34I'm not going to
38:34panic.
38:37Half the prep
38:38time has gone.
38:40Right, guys,
38:41Dawn, you're
38:41first up in 90
38:42minutes.
38:42Yes, chef.
38:43Thank you.
38:43Yes, chef.
38:45Yum.
38:47Over on the
38:48starter, Dawn
38:49now has the
38:50fiddly task of
38:51picking the
38:51quail leg meat
38:52for the
38:53terrine.
38:55Good Lord,
38:56it's much easier
38:57to get the
38:58meat off the
38:59bone with
38:59your team.
39:01If I could
39:02bite this off.
39:03She has to
39:04check through
39:05every single
39:05bit to make
39:06sure there's
39:06no bones.
39:06And we are
39:07talking about
39:07the smallest
39:08piece of bone.
39:09Nobody wants
39:10to find bone
39:11in something
39:11which should
39:12be a lovely
39:12smooth terrine.
39:14The chefs
39:14have got us
39:15close to us
39:15hands.
39:15to take
39:16all the
39:16meat off
39:17that
39:17chicken.
39:17It's so
39:18hot.
39:21Having raced
39:21to get the
39:22quail meat
39:22picked,
39:23it can now
39:24be combined
39:24with the
39:25chicken
39:25mousse
39:25and put
39:26onto
39:26steam.
39:28I'm getting
39:28into it now.
39:29I feel good
39:29about being
39:29in this
39:30kitchen.
39:30It's quite
39:30an overwhelming
39:31recipe because
39:31there's so many
39:32elements to
39:33it.
39:33It's just
39:33really technical.
39:35So I'm just
39:36hoping I'm
39:36going to get
39:37it out on
39:37time.
39:38The problem
39:39with chicken
39:39mousse is
39:40that if it
39:41gets too hot,
39:42the proteins
39:42start to change
39:43and it becomes
39:44very, very
39:44grainy.
39:45The chefs
39:47will know
39:47exactly what
39:48they're looking
39:48for.
39:48That chicken
39:49mousse can't
39:50be grainy in
39:50any way at
39:51all.
39:53Also with a
39:54mousse to
39:54contend with
39:55is Alan
39:56Wynn, who's
39:57only just
39:57finished making
39:58it.
40:00It keeps
40:00the loin
40:01tender because
40:01there's not a lot
40:02of fat in the
40:02loin, but you
40:03kind of replicate
40:03where the fat
40:04is and you're
40:05covering it with
40:05mousse to keep
40:06it nice and
40:06moist.
40:07Use a creper
40:07net to hold
40:08it all together.
40:08I think it's
40:09the stomach
40:10lining of a
40:11lamb.
40:12Yeah, so it's
40:12interesting stuff,
40:13isn't it?
40:13It's just
40:14relatively delicate.
40:16I'm going to
40:16tear it, though.
40:20Complex?
40:21Yeah, technical.
40:22You know, it's nice
40:23being in an environment,
40:25a little bit of
40:25pressure, you achieve
40:26something and there's
40:27elements here that I've
40:28never done and that's
40:29what I'm enjoying.
40:30The prep that has
40:31gone into the mousse
40:32has just been
40:32mind-boggling.
40:35Flipping out, I just
40:36realized I've got so
40:37much more to do.
40:39Quite a few things to
40:40do on the main
40:40course, yeah.
40:42Alan Wynne, he's
40:43put himself a little
40:44bit behind, but he's
40:45picking up the speed
40:46a little bit.
40:46He knows he's got a lot
40:47to get on with.
40:48Sweetbreads, the gland
40:50from inside the neck
40:51of the lamb, they're
40:52quite delicate, quite
40:53small.
40:54Never done sweetbreads
40:54before.
40:55I've got to take the
40:56membrane off now and
40:57then I've got to
40:58panay them, ready to
40:58fry them.
41:00Right, Alan Wynne,
41:01you've got an hour,
41:01yeah?
41:02Crack on and you'll
41:03be sweet, you'll be
41:04there.
41:04Yes, chef.
41:07Liam is proud of his
41:08produce.
41:09That means that Alan
41:09Wynne here is under
41:10real pressure.
41:12He has to keep his
41:13eye on the clock as
41:14well.
41:14He can't afford to run
41:15behind.
41:16Those diners will want
41:17their food and they
41:18want it to be exact.
41:22On pastry, Ginger is
41:24also up against it.
41:26Hello, welcome to
41:27Ginger's whisking
41:28corner.
41:29If you stand still
41:31too long enough, I
41:32will whisk you as
41:32well.
41:34She's rushing to make
41:35another integral element
41:37that needs time to
41:38set.
41:40A ganache made with
41:41lots and lots of
41:42chocolate and cream, so
41:44it whips up and becomes
41:45really creamy.
41:46I've now got to beat a
41:47load of butter into it
41:48until I get to ganache
41:49texture.
41:50This is hard work.
41:54Keep resting.
41:56Whip too long, it
41:58could curdle.
41:58Not whipped long
41:59enough, it could be
42:00grainy.
42:01So, push it all down.
42:03Give it a twist.
42:05With so many elements to
42:07juggle, she's yet to
42:09finish a vital component.
42:10So, I'm adding the
42:13artichoke puree into the
42:15milk and egg and cream
42:17mixture.
42:21Crucial part of the
42:22ice cream getting up to
42:22temperature as well,
42:23isn't it?
42:23Now, I'm just waiting
42:24for this to get up to
42:2584, and then I'm going
42:26to pour it over the
42:28bowl of ice, and then
42:29we'll be good to go into
42:30the machine shortly, I
42:31think.
42:33Ginger has only just
42:34got her ice cream on to
42:35churn.
42:36That really only leaves
42:37for about an hour to
42:38make sure that ice cream
42:39is churned and properly
42:40said.
42:41If anything goes wrong
42:41with that ice cream,
42:42there's no coming back.
42:43This is really trying
42:46very hard to become
42:46ice cream, and it's not
42:48got long to get there,
42:49so, come on, you can do
42:51it, I believe in you.
42:52I'm feeling confident,
42:53but it really could all
42:54go south very quickly,
42:55I think, in the next
42:56half an hour.
42:59Today's guests are six
43:01of the UK's most
43:02respected chefs.
43:05The reputation of the
43:07boat is amazing, and
43:08the expectations of
43:10from Liam will be
43:11through the roof.
43:12He'll want these
43:13celebrities to absolutely
43:15do his menu justice.
43:17So, Liam and I worked
43:18together many, many years
43:20ago, so it's nice to be
43:21able to see how far he's
43:22come since that time.
43:25Liam's very inspirational
43:26in his philosophy, his best
43:27of being quite local.
43:28He's a phenomenal chef,
43:30and I think we'll get some
43:31really good food out today
43:32if he can execute it well.
43:33I think they've got a
43:34challenge on their hands,
43:35really, you know, roast
43:36quail, sweetbreads, parfait,
43:38ice cream, so loads of
43:39technical issues.
43:41And I've been cooking for
43:4220 years, and I would look
43:44at this menu and think,
43:45Nick, it could go wrong
43:45pretty quickly.
43:46So I'd be quite daunted as
43:48a complete amateur, let alone
43:49as a guest.
43:52Liam's been making waves in
43:53the area for a long, long
43:54time.
43:55This is still going to be
43:55delicious, great food, and
43:57excited to eat it.
43:59Right, guys, listen up.
44:00Our guests have arrived.
44:01You've got exactly 30
44:02minutes left, okay?
44:03So let's get a move on now.
44:04Yes, chef.
44:06It's getting hot in the
44:08kitchen.
44:10On the starter, Dawn's in
44:12full flow with the first
44:13stage of her quail cookery.
44:16I'm just poaching my quail.
44:18It's a sentence I didn't
44:20think I'd ever say.
44:22That's a really key part
44:24of the dish.
44:24If she hasn't posed that
44:26correctly, then it's getting
44:28undercooked or overcooked.
44:29While keeping one eye on
44:31the quail, she's still got
44:33three carrot garnishes to
44:34prep, the first being a
44:36puree.
44:38So cooking carrots in
44:39carrot juice and adding
44:40some chicken stock.
44:42So vibrant.
44:43Orange.
44:45So puree needs to be
44:46cooked well.
44:47It can't be split.
44:48It can't be grainy.
44:48It's a nice, glossy colour.
44:51Sometimes you make a puree
44:52too wet, and then it's
44:53balls on a plate.
44:55Can't have any of that.
44:57So indulgent.
44:58And silky.
45:00So beautiful.
45:05Oh, my God.
45:06I'm so clever.
45:09As service approaches, this is
45:11when the pressure is on.
45:12This is when you'd really
45:13rather be an octopus with
45:15several arms, because you're
45:16going to have six pans on the
45:18go.
45:18If you miss something off that
45:20plate, it might be seen as a
45:22disaster.
45:24Despite multiple elements to
45:26her dish, Dawn's on top of her
45:28prep.
45:29But she now needs to portion the
45:31all-important quail leg
45:32tureen.
45:33Oh, God.
45:36Wow.
45:38It's a massive piece of bone in
45:40there.
45:41Just under 15 minutes to go
45:43before service.
45:44Dawn's discovered a bone in the
45:45tureen for the starter.
45:47Oh, no, there's another bone in
45:48there.
45:49That could be a problem.
45:50You OK, Dawn?
45:51There's quite a big bit of bone
45:52in it, which I'm really confused
45:54about.
45:54I don't want sat bains eating a
45:55quail bone.
45:56I completely appreciate that.
45:58No one does.
46:00While Dawn rushes to rescue her
46:02tureens, over on the main,
46:04Alan Wynne has caught up and is
46:06checking on his sauce.
46:11It's got, I think, a bit more
46:12acidity in.
46:12It's got a nice big spoonful of
46:13capers in there.
46:17Yeah, great.
46:18OK.
46:18He now needs to face his
46:21nemesis and seal off his lamb.
46:25Turn them because you want that
46:26contact to the pan with the
46:27lamb.
46:28Alan Wynne can't afford a mistake
46:29like last time he cooked lamb
46:30for us.
46:31He can't overdo it and he can't
46:34underdo it.
46:34And then when you've done the
46:35ends, then into that tray, we'll
46:37pour over all the aromats and
46:39then into the oven.
46:43The lamb's in with the mousse
46:44and the coverings.
46:45Hopefully it stays intact.
46:47Yeah, I've got the big man's
46:48reputation in the palm of my
46:49hands, so I'm trying not to
46:50drop it.
46:54On dessert, Ginger is yet to
46:57finish all eight of her
46:58components.
46:59This is the fanciest rice
47:01crispy cake you've ever made in
47:02your life.
47:04This might actually never make it
47:05into the food.
47:06I might just have to have this as
47:08a second breakfast.
47:10With the fiatine cooling, it's
47:12also a race against time for her
47:14coffee parfaits that need to be
47:16sprayed with white chocolate.
47:18Get out of there.
47:20I've got to move quite quickly
47:22because obviously I don't want
47:23them to melt.
47:28I wish I could do my wake up with
47:32this.
47:33I'm tempted to try.
47:34Put it all in a blender, stick it
47:36in here and see what happens.
47:38Ginger's parfaits could start to
47:40melt.
47:40Chocolate crust around the outside
47:42could break.
47:43She's got quite big hands and
47:44we're talking about delicate work
47:45here.
47:50Okay.
47:57So here's to a delicious lunch,
47:58guys.
47:59Cheers, everyone.
48:00Good to see you all.
48:01Yes.
48:04Okay, Dawn, it's go time.
48:05Okay, let's go.
48:07It's crunch time for Dawn, as
48:09she's the first to face
48:11service.
48:12It's all about getting the
48:13lovely golden colour all over
48:14the quail.
48:16Roast quail, heritage carrot,
48:18lecturine, quail sauce.
48:19I mean, immediately for me, it's
48:21a real celebration of quail.
48:24Turn it around using the
48:25contours of the pan.
48:26Beautiful.
48:27Oh, yeah, that looks great.
48:28Lovely.
48:29There's a fine line with the
48:30quail because it is such a
48:32delicate meat.
48:33Quails roasted, she now has to
48:36carve the breasts perfectly.
48:39Beautiful.
48:40Lovely colour, yeah?
48:41Yeah, great.
48:45Okay, so the cry along,
48:46lovely.
48:50Delicious.
48:52To read, to make sure the
48:53leg meat is cooked all the
48:55way through, there's such a
48:56fine line between it being
48:57really tough and then being
48:59nice and tender.
49:03What's left to go on there
49:04now, Dawn?
49:04Some blobs.
49:06I'm actually interested to see
49:07what happens with the carrot.
49:08Is it going to bring enough
49:09life and acidity and sweetness
49:11to the dish as well?
49:12Oh, look at that.
49:14That's gorgeous.
49:15I think it's all going to come
49:16together last minute, so it's
49:17controlling the nerves to make
49:19sure that they get the plating
49:20absolutely beautiful.
49:22Let's start going, please,
49:23Mitchell.
49:25Oh, thank you.
49:26Well done.
49:30Well done.
49:30Thank you.
49:31That was amazing.
49:34I'm really happy with how
49:35that went.
49:35It was all so pretty, and I
49:38made it.
49:40Dawn's starter is roast
49:42quail breast with a quail
49:43leg and chicken mousse
49:45terrine topped with toasted
49:46seeds, served with pickled
49:49heritage carrots, carrot
49:51flowers, carrot puree, and a
49:54quail sauce.
49:55My quail breast, the cooking
50:02is absolutely perfect.
50:04It's tender, it's pink.
50:06Love the carrot puree.
50:07The sauce kind of brings it
50:08all together.
50:08It's got some raw depth of
50:09flavour in there.
50:10The terrine was really well
50:12seasoned, and I think the
50:12extra balance of texture with
50:14the crunch on top of the
50:15terrine just kind of finished
50:16the whole thing off.
50:17Little pickled elements of
50:18the carrot that came through
50:20and really cut the richness
50:21of the sauce.
50:22Yeah, they should definitely
50:23be proud of themselves.
50:23It was a lovely, lovely
50:25plate of food.
50:26It's a really solid plate of
50:27food.
50:27Flavours were great, but
50:28unfortunately, just as I took
50:30my last bite, I found a bit of
50:32bone in the terrine.
50:35That is just remarkable.
50:39Still pink.
50:40I think the terrine is probably
50:42my favourite part.
50:43It's so soft.
50:44Our quail terrine, absolutely
50:46perfect.
50:46However, one of the chefs at the
50:47table got a little bit of bone.
50:49But otherwise, I think it's
50:51pretty well spot on.
50:52The shine on the sauce is just
50:54perfect.
50:55Love it.
50:55It's delicious.
50:56I feel quite emotional.
50:58You see how far dawn has come.
51:00This is how fine dining should be.
51:03Next up, the pressure is on
51:05Alan Wynne to deliver the perfect
51:07main course.
51:08When they're nice and golden,
51:10we'll slice the lamb, and then
51:11we're onto the pass.
51:13Lamb can go a few different
51:15ways.
51:15Getting that cooked down, that's
51:17not easy.
51:18Beautiful.
51:18Look at that.
51:19Stunning, mate.
51:20Lamb is a very intense flavour.
51:22So is the asparagus able to stand
51:24out?
51:24You want to, like, try and get
51:26those little charm marks.
51:27It's all up to balance.
51:28Lovely dressing of the
51:30rapeseed all over the top.
51:31Okay, brilliant.
51:32Sweet gravy is amazing, and
51:37that's a tricky thing to do.
51:38You get that beautiful
51:39exterior, but still nice and
51:41peaky in the centre.
51:43What's left to go on Alan Wynne?
51:44Just the emulsion, and then
51:46the sauce.
51:47Looking very, very good.
51:49And I think that sauce is
51:50going to be key.
51:51Not too ploying, nice and
51:53light and fresh.
51:54How's he done, Liam?
51:55Brilliantly well.
51:56He started to finish.
51:58Yeah, thank you.
51:59How gorgeous.
52:02Bye-bye, mate.
52:03Thank you very much.
52:03Thank you.
52:03Appreciate it.
52:04Thank you.
52:06Excellent.
52:10Enjoyed it.
52:10I like the flow.
52:11I like once you're into the
52:12zone, as it were, you can
52:13focus.
52:14So I'm just grateful to have
52:15the opportunity to put it
52:16out there.
52:18Alan Wynne has cooked lamb
52:19loin encased in a lamb
52:21mousse with crispy lamb
52:23sweetbreads, barbecued
52:26asparagus, and a herb
52:27emulsion served with a lamb
52:30sauce finished with capers.
52:32That lamb loin cooked
52:38perfectly right.
52:40The sweetbread, nice and
52:40crispy on the outside, and
52:42that grilled, barbecued
52:43asparagus just works really
52:44well.
52:45I think that's delicious.
52:45I think the mousse is
52:46incredible, very light,
52:48perfectly cooked.
52:49You know, I like those
52:50little caper berries in the
52:51lamb sauce as well.
52:52That is pretty impressive.
52:54Yeah, I can't really fault
52:55much from it, which is
52:57pretty phenomenal given
52:58their level of experience.
52:59That's probably one of the
53:01loveliest pieces of lamb I've
53:02ever eaten.
53:03To see Alan Wynne come back
53:05from that last round where he
53:06made a bit of a mess of lamb
53:08has really got me in the heart.
53:10Well seasoned, well flavoured,
53:11lots of skill.
53:12I think Alan Wynne should be very
53:13proud of himself.
53:14Finally, it's Ginger, who needs
53:18to bring together all eight
53:20elements of her technical
53:21dessert.
53:24So the dessert sounds really
53:26interesting.
53:27I think within this is quite a
53:28balancing act.
53:30Right then, parfait out.
53:33Coffee parfait can be such a
53:35powerful flavour.
53:36Getting the texture out of the
53:37parfait, you don't want it too
53:38frozen.
53:39With the coffee, a little bit of
53:40chocolate in there should be a
53:41great kind of pairing.
53:42Go, go, lift up, lift up,
53:44go, go, go, go, go.
53:45That's it.
53:45And then one out there.
53:46Yep.
53:47Go, Ginger.
53:48Brilliant.
53:49What's left to go on after the
53:50ganache?
53:51Sherry jelly.
53:52I've got crispy, crunchy things
53:53that I can't remember the name
53:54of.
53:55Sherry jelly.
53:56Put them in the gaps here,
53:57here, here.
53:58I think it all reads really
53:59well.
54:00It's whether or not I can
54:00deliver on the palate.
54:02It's finished.
54:03It's the ice-stroke ice cream.
54:04So it's a nice posh scoop
54:06Rocher.
54:06Yeah, I'm going to give it a go.
54:07Good.
54:07If they're going to do a
54:10quenelle with the ice cream,
54:11obviously that's going to take
54:12a bit of practice.
54:13Go again.
54:14Go again.
54:14How much should I put that
54:15back in?
54:16That's it.
54:16Rotate now around and lift it
54:18up.
54:18Okay.
54:19Yeah.
54:20Will the artichoke flavour
54:21still stand through in the
54:23ice cream once it's gone
54:23through the cooking and
54:24freezing process?
54:25That's perfect.
54:28Hands, please.
54:29Well done, Ginger.
54:35Stressful day.
54:36Yeah, that was a journey.
54:37It was a journey, but we got
54:38there at the end.
54:39Absolutely.
54:39That was brilliant.
54:40You've done really well.
54:41Thank you so much.
54:41Thank you.
54:42Well done.
54:42You can relax now.
54:43Well, after you've cleaned
54:44down.
54:45Let's go.
54:47I would never have believed
54:48that that was something that I
54:48was capable of a few weeks
54:50ago.
54:50So, yeah, I'm really
54:51pleased.
54:53For dessert, Ginger has made
54:56coffee parfait sprayed with
54:58white chocolate, sherry jelly,
55:01a chocolate ganache topped
55:02with roasted hazelnuts,
55:05served with an artichoke ice
55:06cream, chocolate fuyatine,
55:09and pulled chocolate
55:10twiels.
55:16Technically, it's probably
55:17one of the best desserts
55:18I've had for a very, very
55:19long time.
55:20The balance is perfect.
55:21The softness of the coffee
55:22is not too harsh.
55:23It was like an adventure.
55:25The artichoke ice cream was
55:26a winner.
55:27You know, it's silky smooth,
55:29but a great artichoke flavour
55:30coming through.
55:31I love it.
55:32Fantastic.
55:33The chocolate's lovely.
55:34It is an absolutely beautiful,
55:37well-executed dessert.
55:39You wouldn't know, would you?
55:40No.
55:40This has been done by a celebrity.
55:43I love the ganache.
55:44I love the Pedro Jimenez jelly.
55:46This little bullet of
55:47booziness.
55:49This dish is packed for the
55:50technique.
55:51I think that Ginger's done a
55:52great job.
55:52Yeah.
55:57Woo!
56:02Chefs, congratulations.
56:04What a great meal.
56:05I don't think any of that food
56:07stuck out as something that
56:08wouldn't have been prepared by
56:09a professional chef.
56:10So you should be very, very proud.
56:12Thank you so much.
56:12It was a pleasure to cook for you.
56:14Thank you.
56:15Thank you.
56:16Thank you.
56:16Oh, my goodness.
56:21Oh, we did it.
56:22I know.
56:23We did it.
56:24It's been a great day overall.
56:25They've come with gratitude,
56:26been focused,
56:27and they've just got on with it.
56:28It's just all you can ask.
56:30It was really nerve-wracking
56:31cooking for Michelin-starred chefs,
56:33but I feel like I rose to the
56:34occasion, so, yeah,
56:36I'm feeling really, really good
56:36about it.
56:38That's a very thrilling group
56:40of people to cook lunch for,
56:41and I learnt loads as well.
56:44The next challenge is a big one,
56:45and I'm sure the intensity
56:47and the stress levels
56:47are going to go right back up.
56:49Well done, guys.
56:50Well done.
56:51I'm full of emotion
56:53talking about our three finalists
56:55because we've seen them come so far.
56:58We're amazing.
56:59All the lessons are over.
57:00It's back to the MasterChef kitchen
57:02because there's three cooks
57:03and only one of them
57:04can be our winner.
57:06One more to go.
57:06One more cook.
57:07Three courses and home.
57:10Next time,
57:11it's the Celebrity MasterChef Final
57:14Don't panic.
57:16Don't panic.
57:17And Dawn.
57:19Ouch, ouch, ouch, ouch, ouch, ouch, ouch, ouch, ouch.
57:20Alan Wynn.
57:21It was easy.
57:22I didn't want to do it.
57:23And Ginger.
57:24Okay, okay.
57:25Things 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.
57:33You smashed us out of the park.
57:35I don't have any notes
57:36other than,
57:38wow.
57:38I don't have any notes.
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