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