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00:01It's the Celebrity MasterChef Final.
00:05Five weeks of a fantastic, intense competition.
00:10Wish me luck.
00:11Fifteen celebrities pushing themselves to the limit.
00:14Still no idea what I'm doing.
00:16This is not what I planned.
00:17I've never seen anything like it in my life.
00:19From actors...
00:22...to singers...
00:24Recon!
00:26Pressure.
00:27From gladiators to drag queens.
00:30Hello, welcome to Ginger's Whisking Corner.
00:32From reality stars...
00:34I'm stressed now.
00:35A lot going on. A lot going on. I'm flustered, boys.
00:37I'm flustered.
00:37To sports heroes.
00:39We've broken it.
00:40And there's been so much emotion in this kitchen.
00:45And yes, sometimes it can be a little hit and miss.
00:49Oh, God, look at that.
00:50Oh, no!
00:54What have you done to John?
00:56But we've also had the most amazing food.
00:59Extraordinary food.
01:00I love it, I love it, I love it.
01:02Boom.
01:05But now we're down to our final three.
01:10It is the final day of Dinner Lady Boot Camp.
01:14Today we are all going to graduate and take our hair nets off
01:17and throw them up into the air,
01:18and then somebody is going to be crowned the champion.
01:21I can't wait.
01:24Do you know what? It would be nice if I won.
01:26Yeah, I would be pushed out of the comfort zone,
01:28and I've had to test myself.
01:30But I've loved every minute.
01:31So, yeah, I guess I'm a glutton for punishment.
01:37I am so happy to be here today.
01:41There's a one in three chance that I'm actually going to win MasterChef.
01:45And that's an incredible feeling and also a terrifying feeling.
01:50These three celebrities have been on the most intense cooking course the world can offer.
01:57But there can only be one winner.
01:59I'm going to see you right now, Grace.
02:01It's going to go off with a bang.
02:23I am the strange little bald man that lives inside Ginger Johnson.
02:31I grew up in a tiny little village in County Durham,
02:34surrounded by trees and fields and cows.
02:41Hello.
02:42I think even from being a small child, I was always a little bit of a show off.
02:47Please can I be the shiniest person in the UK?
02:51I've always liked attention.
02:52I've always liked people clapping at the end of things.
02:55That is so fab.
02:57Love that.
02:57In the time that I grew up, there weren't really a lot of queer people in the media.
03:02I think the closest I got to seeing a drag queen would be a pantomime dame.
03:06Shoulders out. Daring.
03:08And for a long time, if you'd asked me what I wanted to be when I grew up,
03:12I would have said a pantomime dame.
03:13Thank you, darling. See you soon. Bye.
03:19But I didn't really get into drag properly until I was at university.
03:24It takes about two and a half hours to get into full drag.
03:30And then it kind of all just snowballed from there.
03:35The UK's next drag race superstar is...
03:42Ginger Johnson.
03:46And now Ginger Johnson is my entire life, basically.
03:50I'm actually quite a shy person.
03:53So Ginger gives me an opportunity to let out a wilder side of myself
03:57that doesn't really exist for me in this ghetto.
04:02Time to go and win a trophy.
04:06I have always been a big eater.
04:09My mum would do most of the cooking during the week.
04:12And then on a Saturday night, my dad would be in charge of the cooking.
04:16And we'd maybe have something a bit special.
04:19And that definitely inspired me to try lots of different things.
04:23So I've always had a real passion for eating and now for cooking.
04:26Hi, Viv. How are you doing?
04:28I'm good. How are you?
04:29Yeah, I'm good. I'm good.
04:30I live with my partner, Viv, and my two gorgeous little cats.
04:35So the final's coming up. How are you feeling about that, Viv?
04:38I don't know. I'm a little bit nervous.
04:41I think Viv is definitely happy that I've been in the competition.
04:43I think our dinners are getting more exciting.
04:46It is quite a boozy menu.
04:48Whether the judges like my food or they're just a little bit drunk and pliable, who knows?
04:53But it's worked so far, so why not more?
04:57Ginger, you ready?
04:58I'm coming. I'm coming.
05:00From the first time Ginger Johnson walked into this competition, I thought,
05:05we've got something here.
05:07Oh, my gosh, your earrings.
05:09I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
05:12I just feel so dowdy.
05:14I thought I would come along, have a laugh, crack a couple of jokes, pack my wig up and leave.
05:19It does say satay sauce and the first pint on the plan is I have literally no idea.
05:24Bingo. This is a great start to the competition, Ginger.
05:27Oh, great.
05:29That prawn could not be more perfect.
05:32That is restaurant-quality food.
05:35Absolutely wild.
05:37There was a real turning point when we cooked to get into the quarter-final.
05:43Suddenly, I thought, okay, it's on now.
05:47I think it's great.
05:49Inventive, complex, and ambitious.
05:55Ginger's food's not for the faint-hearted.
05:57There's enough garlic in that mayo to stun a donkey.
06:01Taking the everyday, the ordinary, and putting on a little bit of a surprise.
06:05I doubted you could add dill pickles to batter.
06:09It works.
06:11Ginger Johnson has never played it safe.
06:14It's unusual, technically really challenging, and I really like it.
06:19Being part of this competition, it's pushed me to be adventurous.
06:23Whoa.
06:24Yeah.
06:24This is quite an interesting combination.
06:26Trying to bring the creativity that I find in the rest of my life into food.
06:30I think that Ginger has proven that rhubarb most definitely goes with pork.
06:35Overall, she's just a trooper.
06:38But can you actually see what you're doing?
06:40I mean, you're grating with, like, basically two tarantulas fighting.
06:45You can't half-do drag, can you?
06:47Cooking as Ginger Johnson is not fun.
06:52Just calm down.
06:53Life is not this hard.
06:54It's a pan of sugar.
06:56Get a grip.
06:56I'm wearing two pairs of Spanx, three pairs of tights, and a giant plastic hat on my head.
07:02Never mind the butter.
07:04I'm melting.
07:05I would have dinner at Ginger Johnson's house any night of the week.
07:09Hecky dicky.
07:11I want a party invite.
07:12Because I know that she's a huge personality.
07:15Out of my depth.
07:16I'm at the bottom of the ocean.
07:18A great big laugh.
07:21But a really good cook.
07:22This is the most useful chocolate teapot I've ever met.
07:26Technically, it's probably one of the best desserts I've had for a very, very long time.
07:30I have caught the bug.
07:32That's absolutely fantastic.
07:35Ice.
07:36For the food and also for the competition.
07:40Jobs are good.
07:40Winning's not the most important thing in the world, but everybody loves to win.
07:54I grew up in Swansea in a village called Mumbles, very close to the sea.
08:01As a child, I was relatively large.
08:04My parents encouraged me to do quite a few sports.
08:08I had a sort of biological disposition towards rugby for obvious reasons.
08:13I started probably playing properly schoolboy level.
08:18I don't know if any of us ever thought I'd go on to play for Wales, let alone the Lions,
08:23and have a career as long as it was.
08:31To be in Cardiff in front of 75,000 people is a special thing.
08:35I look back on my career in a lot of ways and think, was that actually me?
08:41158 caps.
08:43Few wins, too many losses, but one hell of a journey.
08:49Hello. How are you?
08:50Yeah, I'm fine with you.
08:51Yeah, not too bad.
08:53I think I got my recipe down.
08:55Oh, my wife, Anne, went.
08:57We met at a concert in Swansea 15, 16 years ago.
09:02Married for 10 years, three kids, and life's good.
09:06How's the girls?
09:08Yeah, they're good. Obviously, they're missing you.
09:09But they're looking forward to having you home.
09:11Oh, as long as they're OK.
09:12With the trophy.
09:14It's funny, you know, food is a big part of the family life.
09:17Anne does most of the stuff at home.
09:20I'll do some cooking when I come home, then, is it?
09:22Food's time for everything.
09:25OK.
09:26I'm only joking.
09:27All right.
09:29Yeah, what are we now?
09:30I'm just over 14 months retired.
09:35What do I miss the most about playing?
09:38The routine, the people, the pain, the feedback.
09:43Doing MasterChef has been cathartic in a way
09:45because I've had something to focus on, channel my efforts,
09:49and I've loved it, and I never thought I would.
09:56Alan Wynn was probably one of our most nervous celebrities.
10:00There was a bit of apprehension, if I'm honest, about doing this,
10:03because this is very far removed from probably my personality.
10:07At least you're smiling now. You weren't 10 minutes ago.
10:10I'm always smiling on the inside.
10:12But a light went on when Alan Wynn began getting praise.
10:17Your salmon's cooked really nicely.
10:19To me, this is delicious.
10:21It feels like a classy thing that you've cooked for us.
10:24He's a classic cook. He understands technique.
10:28Oh, look at these.
10:29We asked Alan Wynn for more flavour, more oomph.
10:32It is delicious, but more spicy.
10:36Pack it on.
10:37He took it on board.
10:39All I've wanted from you was a bit of blah, blah, blah.
10:42Congratulations, Alan Wynn, you've done it.
10:44The flavour of that jus, real depth, real complexity.
10:49Six foot seven, big hands, but the man can do finesse.
10:55For me, this is extraordinary.
10:56And he realised his true potential when he worked with Alexina
11:00and made that pretty little pavlova.
11:03I think you've done really, really well.
11:07To be able to learn those skills and put it into practice,
11:10and, well, actually, I can do that,
11:12has been a part of the process that I've really, really enjoyed.
11:14Oh, sorry, I didn't realise it's going to take me three days to play.
11:17It'll be worth the wait.
11:18I have to say that I'm very proud of him from the bottom of my heart.
11:22We've also seen his love for his country shine through.
11:25This is a Welsh surf and turf, really.
11:28Wales is a small place, but the sport means a lot of people.
11:37I have been chopping onions as well.
11:39You cook this for your wife, you cook this for your father,
11:42but you cook this for Wales, and this is Wales.
11:46I feel like we have an entirely different Alan Wynn now
11:50than we did at the beginning of the competition.
11:53It can be quite fun, despite this, um, rough exterior.
12:00I think it's delightful.
12:02That man has great talent.
12:04That is pretty impressive.
12:06And he's proved himself that he has the right to be in the final three.
12:11This is crowd-pleasing, fantastic food with real elegance and sophistication.
12:16Thank you very much.
12:17It has been a longer journey than I expected, but it's been great.
12:21That is a glass of happiness.
12:24The final cook is going to be interesting.
12:27I was very competitive when I played.
12:29You go absolutely bang on.
12:30And people will say it's only food, but it's not only food in Wales.
12:43I was born in Scotland, but my mum and dad split up before I was one,
12:48so she moved with me and my sister down to Guernsey, where her family was.
12:51So I grew up in Guernsey.
12:55My mum got breast cancer, and she died just before I turned seven.
13:01My grandparents did their best until I was ten, and then they just got too old to have two girls,
13:06so we went to live with our aunt and uncle.
13:09My auntie's an amazing cook, and I used to be in awe of my auntie's ability to bring people to
13:15the table.
13:16The parties that she created, the Sunday roasts of, you know, 12, 14 people,
13:21the fact that we would sit together every night and have delicious food.
13:25And when I go home, it's the same as it ever was.
13:28She cooks a feast.
13:30I think I'm really emotional about food because it sort of saved me when I was growing up.
13:36I did a BA honours degree in acting at Liverpool,
13:39and around the end of my second year, decided that I didn't want to be an actress.
13:44So I came down to London, and ended up getting into TV.
13:48Push!
13:49Sit on your back!
13:52I'm a writer, and I've been fascinated by the obsession with size zero.
13:57So the documentaries took me to America, and I was living in LA.
14:00I got a call one day from an editor who said that she'd read some of my journalism.
14:05Would I consider writing fiction?
14:06And she gave me my first two-book deal.
14:10And I'm now on my ninth book.
14:14I met Chris in LA.
14:15We've been married 13 years.
14:17We had our babies there.
14:20Every Sunday, Chris and I would just have 20, 30 people over,
14:24and I would cook for everybody, and it just kind of developed this real feeder mentality.
14:30Mmm, that's yummy. I love the texture of it.
14:33We only moved back to London a year and a half ago.
14:37Thanks very much. Have a good day.
14:37Take care.
14:38But I still feed people every Sunday.
14:41I love doing it.
14:43We could say early in the competition that Dawn's food was a little bit rough and ready.
14:48I think that's fantastic.
14:50Massive, but fantastic.
14:52We know that she's exuberant and loves to feed people.
14:55You're not a fan of a petite portion, are you?
14:57No, absolutely not.
14:58Always generous, always full of ambition.
15:01No, I'm out of control. I'm out of control.
15:03You have cooked, yet again, enough for a herd of hungry wildebeest.
15:09Along the way, Dawn has listened.
15:11She's learnt. We have seen her food change.
15:15I mean, I think this plate looks absolutely gorgeous.
15:18I've definitely pulled back a bit, making things look prettier,
15:21refining it, more technique, more elegance.
15:24Ace. I'd pay money for it.
15:26Outstanding.
15:27That's been a lovely thing to learn.
15:29Whee!
15:31I think she's amazing.
15:33We've asked these celebrities for passion, emotion, to tell us who they are.
15:38The little mackerel?
15:39I'm taking you up to Scotland, which is one of my favourite places in the world.
15:42It's Bonnie.
15:44And she does that on a plate, every time.
15:48My auntie would always cook a traditional Guernsey cake pudding, called a goshmule.
15:53This is so far up my street.
15:56It has been fabulous to watch.
15:59I'm dedicating it to my husband Chris, who first told me he loved me and asked me to be his
16:03girlfriend in a kebab shop.
16:05The meat is fantastic. I'm really, really happy indeed.
16:09Everything has a story. Everything she cooks is for a reason.
16:14One more minute.
16:15The way that I perform is through my novels. I've written you one today.
16:20I love how playful this is.
16:22Getting this far in the competition has made me realise this is not just a hobby, this is something that
16:27I can really do.
16:29Holy camole. That ice cream is unbelievable.
16:33It ticks so many boxes of texture and flavour and fun.
16:37I would very happily finish the lot.
16:39So I've just gained so much confidence.
16:42Woo! Would anybody like the trout?
16:44I think she's done a great job.
16:46Service please!
16:48My quail breast, the cooking is absolutely perfect.
16:51She now knows what she's got to do.
16:53She's got to bring that story and love and emotion to those three courses.
16:58I don't think we really actually need to measure red wine, do you?
17:01MasterChef has been one of the best things I've ever done.
17:05This is fabulous.
17:06It just blew my mind.
17:08Did I actually believe that I could potentially win it?
17:11Wow.
17:12I don't know if those were the voices in my head when I started, but it's certainly the voice in
17:17my head now.
17:31Grace, this is it. The Celebrity MasterChef Grand Final.
17:37Dawn, Ginger, Alan Wynn.
17:43The thought that we could only give out one prize is keeping me awake at night, John.
17:51I've really grown to love Dawn and Alan Wynn.
17:54The only downside has been that there are no stairs in the kitchen, so I've had nothing to push them
18:00down to sabotage.
18:02They were both walking down the corridor earlier and I just stuck my foot out and annoyingly neither of them
18:07tripped over, but I've still got time to bring them down.
18:11I do wish them well, but I'm wearing red for a reason today. I haven't had a chance to wear
18:16it in a competitive fixture for a long time.
18:18So, can we get one cocktail, please?
18:27Welcome, friends, to the Celebrity MasterChef Final.
18:35I'm so proud of everything that you've done, everything that you've achieved, but there can only be one winner.
18:44I'm getting emotional, so I'm going to now throw to John.
18:49You walked in the door five weeks ago as celebrities. You are now extraordinary cooks.
18:54Everything you've learnt, it's all about today.
19:00Three courses, three hours, one champion.
19:05Ladies and gentlemen, for the last time, let's cook.
19:15I've been quite weepy today. I feel really emotional. So, slightly on the edge. What will be will be.
19:25I'm just trying to take my time.
19:27Even though I look like I'm moving slow, my head is going relatively quickly, shall we say?
19:32I've never come into the kitchen shaking, but I think it's excitement as much as anything else.
19:36I'm like a little Jack Russell ready to tear a rabbit apart.
19:40If there's one thing I am today, it is determined.
19:46You know, this is going for broke. There's a trophy on the line here.
19:49So, I'm really, really going for it.
19:55Ginger, it's finals day. How are you feeling?
19:58This is showtime for me. The dinner table is the stage today.
20:01And I'm going to try and make the most fun, exciting, humorous food that I can.
20:06And hope that I entertain you with it.
20:07I am cooking you the ultimate 1970s contemporary dinner party.
20:16The 1970s. Surprise, surprise.
20:18I love the art and the fashion and the music and the culture.
20:22So, I've decided to make three courses inspired by the 1970s,
20:26but updated and given a little bit of ginger twist on the site.
20:31I'm really excited about going back to the 70s.
20:33In the 1970s, I was wearing platform shoes and dancing away to Yellow Brick Road.
20:39So, we're starting with a Bloody Mary prawn cocktail
20:41with celery-salted crisps and lemon mayo.
20:44You love a boozy twist, don't you?
20:46Yeah, there's quite a lot of booze in here, Grace, today.
20:48It was sort of by accident, but then I looked over it and I was like,
20:50what's more 70s than a really boozy lunch?
20:54First course, prawn cocktail.
20:56Classically lovely prawns, a sauce made from mayonnaise and ketchup
21:00with Worcestershire sauce.
21:02But her sauce is going to be a Bloody Mary sauce.
21:06That means vodka.
21:07Make the sauce, cook the prawns, cool the prawns, fry the crisps,
21:10make the mayo and do the cucumber.
21:11Ginger's prawns have been having a great old time.
21:14At the moment, they're sitting in a tomato-y, vodka, Bloody Mary mixture.
21:20Soaking it all up.
21:22Oh, and I've made a jelly.
21:23Thought I'd been busy, haven't I?
21:25Spiciness of Worcestershire's sauce, which she's doing, is a jelly
21:28inside that Bloody Mary sauce.
21:31Is that little surprise in there?
21:32That is pure Ginger Johnson.
21:34Crisps.
21:36And then on the side of that, we're getting crisps with celery salt.
21:40Wish the job was eat a bag of crisps.
21:43Unfortunately, it is make a bag of crisps.
21:46There's sweetness, there's booze, there's prawns, everything about this speaks to me.
21:53OK, that's happening, and what is going to be next?
21:57Ginger's main course, she's making a pie.
21:59But not a beef pie, no, no, no.
22:01Ginger's going 1970s and an ode to duck a l'orange.
22:05It's a duck leg pie, so the bone of the leg sticks out the top of the pie.
22:08And inside it is an orangey, whiny sauce.
22:12You know that I love pie, don't you?
22:15I may have clocked that earlier in the competition, yes.
22:17I feel like I'm being manipulated slightly.
22:22She's making a pastry from lard, butter, flour and salt.
22:26That should be a really flaky, crispy crust on the outside.
22:31Inside that pie, there needs to be a lovely, rich filling.
22:34Thigh and leg of the duck cooked all the way through,
22:37so the meat almost completely falls off the bone.
22:40Hopefully not too much orange in there,
22:43and the gravy around the outside, thick enough to hold it together,
22:46but not too thick that it's glue.
22:49I am joyous whenever anyone makes Hasselback potatoes.
22:55When you put all the lovely fat and salt in,
22:57there's just so many areas that it can seep into the fluffy potato.
23:02Around the outside, about a real celebration of the 70s
23:05with lots of colour. Purple carrots.
23:07We've got Romanesco cauliflower, which is all spiky and green.
23:11We've also got kale, which is both purple and green.
23:13It's going to be a feast for the eyes,
23:15as well as hopefully for our palettes.
23:18And then for dessert, we're obviously having baked Alaska.
23:21But I'm going to set it on fire just to make it a bit more drag.
23:24You know?
23:27So I've got the layer of sponge,
23:29then I've got caramelised pineapple ring,
23:32which is also very 70s with a cherry in the middle of it.
23:35Then the ice cream has chilli oil stirred into it.
23:39Then I cover it in the meringue,
23:40and at the table, I'm going to flambe it with vanilla rum.
23:44That's the plan.
23:46Things need to be cooled, things need to be frozen,
23:49things need to be thawed,
23:51things need to be fluffy enough to go over it all,
23:54and then it needs to be set alight.
23:57It's absolute madness.
24:02Can I just ask one question?
24:03Yes, you can.
24:05What's that wig weigh?
24:06This wig is full of hopes and dreams,
24:08so it's light as a feather, John.
24:10Ginger, I love you, I do, but can you give me a favor?
24:12Would you like to speak to Lesca?
24:14Please be careful.
24:20Celebrities, one hour gone, two hours left.
24:25Up against it, but it was always going to be the case, wasn't it?
24:29It was easy, everyone would do it.
24:33Alan Wynne?
24:34Yes.
24:35You're obviously here to win.
24:36I could say it's in the name, but now we'll see how we go.
24:39We've got a lot going on.
24:40What's the inspiration for your menu today?
24:42Probably my journey through MasterChef.
24:44It's funny, I've learnt stuff that I want to show my kids,
24:46and it's been one of the best things I've done,
24:48so thanks for having me.
24:49You're never going to be able to duck out of cooking ever again.
24:52I know, that's a contract I can't go back on.
24:54Are you going to miss us?
24:56Definitely.
24:56I miss John more than you, Grace, I've got to be honest.
24:59Well, he's very honest.
25:03This menu probably isn't quite my greatest hits,
25:06but it's a nod to a lot of the things I've done
25:08and the skills that I've learnt.
25:11If I complete it, it will be the greatest hit so far.
25:16Alan Wynne's first course is taking a piece of trout,
25:19and he's going to butter poach that.
25:20With the butter, that should enhance the texture
25:23and the flavour at the same time.
25:25That's not everyday cooking, that's something that chefs do.
25:28And Alan Wynne today wants to cook like a chef.
25:32With that, we're also getting a caviar sauce.
25:35Next level up, here we go.
25:36A really lovely, white, creamy sauce.
25:39Let's add a bit of caviar to make it really special.
25:42But that caviar is also really salty,
25:45and he's got to make sure he gets that balance absolutely right.
25:49Alan Wynne is taking inspiration from his time with Cherish
25:52in the competition where he did really lovely potato spirals.
25:56So it's just a spiralised potato that is fried very quickly
26:00and then it goes crispy and, you know, shows off the plate.
26:04Sauce isn't thick enough, doesn't work.
26:07Trout overcooked, dish is finished.
26:09He's got absolutely nowhere to hide here.
26:11Ah! More hasteless speed, Alan.
26:16For my main, I'm making steak and chips.
26:18I'm a fan of steak and chips.
26:21You know, this is like celebrity master chef.
26:24You can't do steak and chips in a final, but I can't.
26:27You can't get much more classic dining than a very fancy steak and chips.
26:34You need to make sure that this steak is served kind of medium rare,
26:40but also with a lovely brown burnish.
26:43Seasoned, rested, delicious.
26:48We've had some wonderful potatoes along the way from Alan Wynne.
26:51And now in the final, he's making chips.
26:55He's going to fry them multiple times,
26:57so they're crispy, but inside lovely and soft.
27:02These better be the best chips that I have ever put in my mouth.
27:07And I've eaten a lot of chips.
27:09The thing that really brings it together would be the Bernays sauce.
27:12And that's probably the main technical element.
27:16Bernays sauce, wonderful, creamy, rich sauce.
27:19Taking egg yolks, a reduction of tarragon, which is slightly aniseed.
27:23Little shallots, vinegar, white wine.
27:25But there's egg yolks and the really hot reduction going together,
27:29which means we could get scrambled eggs.
27:30That's ribbons, I think.
27:33With it, we're getting wide-valley asparagus.
27:36And then we've got hen-in-the-wood mushrooms.
27:38A lovely, rich, quite stringy, meaty mushroom.
27:41Not cooked enough, it's too chewy.
27:43Cooked too much, and it can go really soapy.
27:47Finishing off there with a bit of cherry vinegar at the end.
27:50To lift it.
27:51All these little sort of nuances that I've learnt,
27:54it makes a big difference.
27:57Alan Wynn's dessert is a passion fruit tart with toasted meringue
28:02and sherry poached pineapple.
28:03The flavours of the tropics, delightful.
28:07With Alexina, I did a pavlova with a grapefruit and orange curd,
28:11so I thought, revisit a lot of the techniques from that.
28:16He's going to make a curd flavour with lots and lots of passion fruit.
28:19That has to be done in such a way that when it gets poured into the tart,
28:23then it sets perfectly.
28:25He's not just making any meringue, he's making Italian meringue.
28:28Whipping egg whites and taking sugar to liquid and boiling it to 121 degrees,
28:33which will cook the meringues, and then he's going to burnish it with a blowtorch.
28:38He's poaching the pineapple in sherry.
28:41Does sherry go with pineapple?
28:43Well, we're going to find out.
28:47Alan Wynn is taking a really big risk here.
28:50Classic dishes that we've seen many times before,
28:53and it can't be everyday and ordinary.
28:55It's got to be surprising and exciting.
28:58Do I think I can win it?
29:00Well, these things I never thought I'd say,
29:01but as long as my meringue's stiff and my meat's cooked,
29:03you know, we'll be off with it.
29:07OK, that's 90 minutes left.
29:10What? What?
29:1290 minutes. You're halfway.
29:14All right, that's OK. Don't panic. Don't panic.
29:18This is a menu that I know is delicious if I don't get it wrong.
29:22Stay calm, make it look pretty, and just don't trip over.
29:25Don't burn stuff.
29:27And breathe.
29:30Dawn. Hi there.
29:32It's the final. It's the final.
29:34My heart's beating a thousand miles an hour,
29:37and I'm trying to control my handshakes,
29:39and just trying to just really enjoy it,
29:42rather than just be stressed.
29:44What is the inspiration of your three courses?
29:47I love stories, and I love the stories behind the food.
29:50And I thought I have to end this one emotionally
29:52with food that I'm connected to.
29:56This whole menu is just a love letter to Chris and to the kids
30:00and to so many different elements of my life.
30:02I try to cook from the heart,
30:04and this is me literally laying my heart on a plate.
30:08All right, little guy. It's your time to shine.
30:12My first course is crab tacos.
30:14Tacos were our daily bread in LA for so long.
30:17We ate them all the time.
30:18And then crab, to me, is just Guernsey on a plate.
30:21So I'm putting the two together with an Uzu dressing
30:24and a delicious kimchi yogurt.
30:28Dawn is taking a whole crab.
30:30She's going to pick the meat herself, which I think is really brave.
30:34She's got to make sure that there's absolutely no shell in that crab.
30:41Mixed together with the flavors of Asia.
30:43Ginger and chili going through that crab.
30:46Yuzu, which is that Japanese fruit, which is a little bit lime, fantastic.
30:51Yuzu, sesame oil, sugar, minced garlic, soy sauce, mirin.
30:54But the flavors in here have to be really well balanced
30:56so she doesn't lose the flavor of the crab.
30:58We've got kimchi yogurt.
31:00That lovely pickled cabbage from Korea inspired.
31:04It could be delicious.
31:07Dawn's making the taco shells.
31:10It needs to be thick enough to keep all that lovely crab meat in.
31:14But it can't be too thin.
31:16It's getting it and on.
31:19I'd like to see a little bit of elegance here.
31:21And also mouthfuls of LA street food.
31:24That would be lovely.
31:25For my main course, I'm doing salt baked trout with ratatouille tart
31:30and a fennel salad and a tonnato sauce.
31:32The salt baked trout was because I wanted to infuse this lovely fruity tea
31:36from California into a fish and that seemed like a really good way to do it.
31:40Ratatouille reminds me of my aunt and uncle's table
31:42and our lovely long Sunday lunches.
31:46Now, I don't know if this fish is going to fit.
31:48I think I'm going to have to do it diagonally.
31:49He's a whopper.
31:52Deep breaths.
31:53Everything's going to be fine.
31:54It's just a two kilogram trout.
31:58I'm going to put you to bed.
32:00And you're going to do wonderful things for me.
32:03So essentially, I just stuff some tea into the fish, sprinkle some tea in the salt,
32:09and that just gives this very gentle flavour of the tea in the fish itself.
32:13And it's delicious when it goes right.
32:17What's really vital in this fish dish is the tea.
32:21There you go, little guy.
32:22If the tea's not there, it's just salt baked fish.
32:26I really hope they're hungry.
32:29A trout needs to be cooked all the way through,
32:31and she won't know if that trout's cooked all the way through
32:33until such time as we break that salt crust open.
32:36Go on, in you go. In you go.
32:39All right, tonnato sauce, tonnato, tonnato, tonnato.
32:43She's making a tonnato sauce, mayonnaise flavoured with tuna.
32:46But instead of using tuna, she's using salty anchovies to get the flavours of the sea.
32:53As if Dawn hasn't got enough to do, she's decided to ratatouille tart as a side dish.
32:58What I'm looking for here is lovely, crisp pastry.
33:02Ratatouille is a mess of vegetables that you've got left at the bottom of the chiller cabinet.
33:07How's she going to make this look pretty?
33:11OK, we're good.
33:12Celebrities!
33:13Two hours gone, one hour left.
33:16Oh, my goodness.
33:18Dawn's dessert.
33:19She's making s'mores.
33:21An old favourite American campfire classic.
33:24Toasted marshmallows in between a biscuit with chocolate sauce.
33:28My kids love s'mores, so I've made a posh s'more.
33:32They've had a few versions of it this week, and they thought it was delicious,
33:35and so this one is for Art and Valentine.
33:37Stiff peaks, please.
33:40It sounds simple enough.
33:42However, there's a huge amount of process here.
33:44There wasn't time to make marshmallows themselves, so I'm making marshmallow fluff.
33:50Dawn's making what she calls marshmallow fluff.
33:52She's using heated up sugar to a liquid with crema tartar, and that blows up almost like honeycomb to make
33:59this wonderful marshmallow whip.
34:01I mean, that's looking good.
34:03It's covered in marshmallow whip, not in a fun way.
34:07I'm doing the base as Scottish shortbread, just to throw a little bit more of my Scottishness into the final
34:12thing that I'm cooking.
34:14Butter, sugar and flour only.
34:16Really crumbly and very, very delicate.
34:18Lovely golden, almost blonde colour to those shortbreads.
34:21They shouldn't be too dark at all.
34:23And she's going to make a really fantastic rich chocolate ganache.
34:27It's spreadable and runny, not too thin and not too thick.
34:30But we're getting a bit of whisky as a nod to Scotland.
34:33It should put a smile on our face.
34:35And hopefully, it'll put a bit of chocolate down my white shirt.
34:39OK, so where are we?
34:41Once again, give yourself just a little bit of work to do, Dawn.
34:44I have not cut any corners today.
34:46No.
34:46I'm going for it, but you know.
34:49They won one MasterChef by cutting corners, did they, John?
34:52They did not, Dawn.
34:53They did not.
34:58Celebrities, you have just 30 minutes.
35:00Wow.
35:0030 minutes.
35:01You've got to get those pies in the oven there, Ginger.
35:04It's happening right now, John.
35:05Go, go, go.
35:0630 minutes left.
35:10OK, OK, OK.
35:11Things are happening.
35:12It comes in waves.
35:13I think I've got something covered.
35:15And then it's like, oh, got to do that.
35:16Oh, got to do that.
35:19I'm just trying to keep a calm head.
35:21There is a lot to do, but it's not impossible.
35:24Ouch, ouch, ouch, ouch, ouch, ouch, ouch, ouch, ouch.
35:30Yeah.
35:30Perfect.
35:31Little guy, come on.
35:34Please be cooked.
35:37You have just 15 minutes.
35:39Your last cook of this year's competition, 15 minutes left.
35:44Please be cooked.
35:45Please be cooked.
35:49I've never moved at this speed for this amount of time before in my life.
35:53So that's interesting.
35:55I'm learning a lot about myself.
35:59I'm very, very up against it now.
36:05Five minutes left.
36:07Things need to be getting onto place.
36:17All right, will you just sit where I've told you to sit, please?
36:22Celebrities, two minutes.
36:25Okay, how's it nearly done?
36:27It's going on, it's got to go on now.
36:3015 seconds, please.
36:32Come on, get off there.
36:33That's it, time's up.
36:35All done.
36:36Yeah!
36:38Oh, God.
36:40You all right, Alan?
36:41I think so.
36:42You?
36:43I don't know.
36:44I don't really know what I just did.
36:45We did it.
36:46It's over.
36:48It's over?
36:49Well, it's not over now.
36:50We've got to sit and watch them eat it.
36:52I'm scared.
36:54Donna Porter.
36:56Good luck, Dawn.
37:01Hi.
37:03First to serve her final menu is Dawn.
37:07It's really breathtaking what you've done here.
37:12Taking inspiration from the tacos she ate living in LA
37:15and the crabs of Guernsey where she grew up,
37:19Dawn's starter is a soft shell taco
37:21with crab in yuzu, chilli and soy dressing
37:25with avocado and apple slices
37:28served with kimchi yoghurt.
37:31Very dainty, very small.
37:34Great.
37:43It's delicious.
37:45Absolutely delicious.
37:46You've kept the natural flavour of that wonderful crab,
37:49but you've infused all those flavours of Asia.
37:52Usually sesame oil in there as well,
37:54little bits of chilli, which I love.
37:56Your taco, nicely made.
37:58It holds together as a piece.
38:00I've got no criticisms at all.
38:03I think this is the most delicate, messy thing
38:07that you've made so far.
38:09Your crab is beautifully seasoned.
38:12My favourite part of this entire dish is your kimchi and yoghurt.
38:16I just think that it's so clever.
38:19It's got that all pungent funkiness of kimchi.
38:22Love it.
38:25Dawn's main course is salt-baked trout
38:29infused with her favourite Californian blue butterfly tea
38:33and stuffed with lemon and herbs.
38:36Served with a ratatouille tart, fennel salad and anchovy tornato sauce.
38:43From a little dainty crab to an enormous fish.
38:54Wow.
38:55What a thing to pull off.
38:57I think your fish is cooked perfectly.
39:00And perhaps not tasting the tea as you would have hoped me to.
39:04But the tornato sauce is outstanding.
39:08I think making it with anchovy is inspired.
39:11And then a little fennel salad lifting the whole thing.
39:15This is great.
39:17Your tornato, wonderful and creamy.
39:19That's great.
39:19You can actually pack that with more flavour as far as I'm concerned.
39:24But your ratatouille tarts are just simply delicious.
39:27Crispy, buttery pastry underneath.
39:29Sharp, sweet tomato across the top.
39:31Sweetness coming from the courgettes as well.
39:33Just beautiful.
39:38Inspired by her kids' love of American campfire classic s'mores,
39:43Dawn's dessert is shortbread biscuit, chocolate and whiskey ganache
39:47and marshmallow fluff topped with gold leaf.
39:51With caramelised banana and a salted caramel sauce.
39:56It is the neatest s'more I've ever seen in my life.
39:59I expected something that would dribble down my chin.
40:07I've had many smalls in various places and I have to tell you I've never really been a fan.
40:16But you've smashed this out of the park.
40:19You've taken bitter, dark, rich chocolate, made a really strong ganache with a little warmth at the back of your
40:27throat, buttery shortbread underneath and this marshmallow fluff across the top.
40:32Light as air, but that's the sweet note.
40:35You've re-imagined the s'more.
40:37For me, you've given it a new lease of life.
40:39I really love it.
40:41As a pudding, this just completely works.
40:43It pulls together the stickiness of the banana, the sweetness of the caramel, the boozy chocolate ganache.
40:51It's childlike and playful, but it's also a serious heavy hitter.
40:56So, on this competition for you, I know at times has been quite emotional.
41:02But you, every single time, come up with food that makes us smile because it's all from your heart.
41:09And what you've done with these three courses is just brought yourself to us.
41:14And I have to say thank you very much. I've loved it.
41:17Oh, so pleased.
41:21I honestly couldn't have given more of myself to this process.
41:26Well done.
41:27Well done.
41:29The food that I've served has been from the heart.
41:31It's been something that I've worked so hard on.
41:35So what will be will be. I've done my very best.
41:38All right, who's up?
41:41Alan Wynne.
41:42Go for it, Alan Wynne.
41:51Alan Wynne, you've always done really technically difficult food.
41:55You've always been very, very precise, but it's a completely different level.
41:59I mean, I'm looking at this and thinking, restaurant, good on you.
42:03You haven't tried it yet?
42:05I've just paid you a compliment.
42:06OK, thank you, John.
42:08There you go.
42:09To begin his classic menu, Alan Wynne has made butter poached sea trout on a fennel salad with a caviar
42:17chive cream sauce and crispy potato spirals.
42:22The caviar sauce is just a feast for the eyes. Absolutely beautiful.
42:36That fish, it's cooked beautifully.
42:39The highlight for me of this entire thing, though, is the sauce.
42:42You've got this delicate caviar.
42:45Little orange capsules of fishiness are bursting in amongst the chive, in amongst the cream.
42:51It's magical.
42:52Oh, if I lived close to a restaurant that served this, I would be very tempting to be a lady
42:58who lunched that just went in every day and had this.
43:02It's ace.
43:04Like, tear-jerking ace.
43:07I mean, this is truly accomplished food.
43:09It goes from this crispy potato across the top to a really grown-up, bold, quite exciting dish that looks
43:18really dainty, but delivers on flavour way beyond expectation.
43:24Oh, that's...
43:26Alan Wynne's main course is ribeye steak and triple-cooked chips
43:31with Hen of the Woods mushrooms in sherry vinegar,
43:35Wye Valley asparagus and a Bernays sauce.
43:46The steak is cooked nicely,
43:48but I am surprised that you just made chips.
43:51I would have liked to have seen something a little bit more technical.
43:56That aside, lovely chips.
43:58But for me, the absolute star of the show is Bernays.
44:04It is world-class, creamy, vibrant, buttery, absolutely incredible.
44:10These chips, that Bernays, is happiness on a plate.
44:14Your steak cooked very, very nicely indeed.
44:18Lovely crust on the outside.
44:20The Hen of the Woods, that sherry vinegar is lovely and sharp,
44:23and that's really brought the flavour of that Hen of the Wood out.
44:25It's beautiful.
44:27I shall be nicking that, if you don't mind.
44:29And that, with all the other things on the plate, I think it's a great dish.
44:35Alan Wynne's dessert is a passion fruit curd and toasted meringue tart,
44:41with caramelised sherry pineapple and grated lime.
44:45If I look at Alan Wynne, I look down at this plate, I think, really?
44:51You know what? This is the magic of you.
44:53It's a really pretty, beautiful-looking plate of food, which looks like it's been done by an expert.
45:04This is sunshine on a plate.
45:07You've taken passion fruit in a beautiful, smooth curd.
45:11It's not too firm.
45:12It just sits beautifully inside this tart, which is perfectly thin pastry, buttery and soft.
45:18Beautifully made meringue, sweet and sticky.
45:21That sharp lime really helps for this dish to become sophisticated rather than being too sweet.
45:28Pineapple and sherry.
45:29There's a softness but also a lovely, crunchy caramelisation.
45:34I'm loving every minute of it.
45:36I don't have any notes other than, wow.
45:41Throughout the competition, this man with big hands produced some of the most beautiful and dainty food along the way.
45:50I think you've had a fantastic competition, and I thank you very much for everything you've done.
45:56What happened to Alan Wynne, the rugby player?
45:59Where did he go to?
46:00Is he still in there?
46:02John was dating.
46:07It was an experience, to say the least.
46:12Well done, sorry.
46:13Well done. Amazing.
46:15Feedback was decent, happy enough with it.
46:18I've hopefully given the best account myself on the plate.
46:22Yeah, we'll see what happens.
46:25I'm looking at the mail in front of me and thinking, it has to be Ginger Johnson.
46:29Good, Ginger.
46:31Good, Ginger.
46:32Finally, it's Ginger, whose menu is inspired by the 1970s.
46:41You take the everyday, the ordinary, and you fill it full of surprise, a little bit of bling, and I
46:48just love it.
46:50Ginger starter is a Bloody Mary prawn cocktail.
46:55Prawns in a tomato, chili and vodka sauce, with diced cucumber and Worcestershire sauce jelly cubes.
47:02Garnish with roasted prawn heads, lettuce, celery and an olive, with celery salted crisps and a lemon mayonnaise.
47:19A good Bloody Mary often feels like a meal in itself, and I love how you've played with that and
47:28made this really strange, over-the-top prawn cocktail, which feels like it's from space.
47:34I think the prawns are absolutely delicious.
47:37It's incredibly boozy.
47:39I adore the fact that you take things that are often classic ideas and think, how can I imprint me
47:46on it?
47:48Really, really delicious.
47:50For me, the thing here that's important is the flavours are right.
47:55The cooking is right.
47:57The prawns got a beautiful crunch to them.
47:59That wonderful Worcestershire sauce jelly is, like, slightly powerful, and it's a surprise.
48:04And then, of course, I get stuck into the addictive chips, which are really lovely and crispy, with this wonderful
48:10creamy lemon mayonnaise.
48:11Oh, yes, please.
48:12I tell you what, this is show-stopping absolute brilliance.
48:16I adore it.
48:21Ginger's main is her take on duck a l'orange, a duck leg and vegetable pie with an orange and
48:27red wine gravy.
48:29Served with smoked garlic Hasselback potatoes, purple carrot, charred baby Romanesco and kale.
48:39Not a pie for the squeamish, however.
48:43Smells great.
48:44Absolutely.
48:45Absolutely.
48:54The pastry across the top is good old-fashioned pie pastry.
48:58Slightly crispy.
48:59Your gravy, your sauce is slightly sweet with orange, but still really, really rich with the flavour of duck.
49:05Your duck's cooked beautifully.
49:06That duck meat on the bone coming away so well.
49:10I really like it.
49:13That pie, it's packed with flavour.
49:17Great Hasselback potato.
49:18Oh, my gosh.
49:19I think there's about a bulb of garlic in there.
49:22But absolutely worth it.
49:24And I love your carrot and I love your Romanesco.
49:27A really good dish.
49:32Ginger's finale is flaming baked Alaska.
49:38Oh, yeah, it's on fire.
49:40That's it.
49:41Swiss meringue covering a sponge base, caramelised pineapple ring, Glacier cherry and a vanilla
49:48and chilli ice cream, all soaked in rum.
49:51Oh, look, I see it's toasting.
49:53You see what's going on?
49:54Yeah.
49:54See, it's all toasting now.
49:57Ah, clever you.
50:00Ginger, honestly, you dare, don't you?
50:04Yeah.
50:16Incredibly well-made Swiss meringue across the top that when you poured the rum over there,
50:20it's actually cooked to it and give you a sort of crispiness on the outside.
50:24In there, lovely, rich flavour of vanilla ice cream.
50:27Then you get the chilli heat, which works beautifully with that sweet meringue.
50:31The rum gets sucked up by the sponge, so you get that almost sort of flavour of a rum trifle
50:37through the whole thing.
50:38It's a great bit of theatre, really clever, and I like it a lot.
50:41But what I'm more pleased about is that your wig didn't catch fire.
50:48This takes me back to when one of the aunties would bring something like this round.
50:53Inevitably, the curtains would be set fire to.
50:56But this isn't just a common garden baked Alaska.
51:00I love the cherry and I love the caramelised pineapple.
51:04There's an absolute shed load of booze.
51:07Lovely, lovely, lovely, lovely.
51:09Let me be alone with it.
51:14You've always put on a show and you've made us laugh.
51:17But at the root of it, there is a serious cook.
51:20And there's never been a point when you haven't tried to take things and twist them to another level and
51:25impress us and excite us.
51:27So, thank you so much for everything that you've done.
51:30Thank you so much, both of you. It's been an absolute honour.
51:32Thank you so much for having me on this planet.
51:37Oh, my God, amazing.
51:39You're amazing.
51:40Oh, well done.
51:42I'm really, really pleased with the comments.
51:44I really felt like I brought an essence of who I am and what I normally do into the food.
51:50And it seemed to come across to the judges as well.
51:56Is it fair to say we've had a fantastic final?
51:58We've eaten so well.
52:03And what a privilege to eat that food by those celebrities.
52:08They put their heart and soul into it.
52:10It was really, really magical.
52:13I feel, like, stressed, anxious, so happy.
52:18I just feel like I've lost all consciousness of time.
52:21Three hours, one like that.
52:22I think I'm drunk off the Alaska fumes.
52:25That's how I feel.
52:29Dawn is a storyteller, and we had a story with every single course.
52:34Her food was elegant, it was sophisticated, it had lots and lots of flavour.
52:38She draws on all of the inspirations of her life.
52:43It was really beautiful.
52:47Alan Wynn's love of the classics shone through in this round.
52:51He understands technique, he understands finesse.
52:56There were no surprises, but it is beyond doubt that Alan Wynn's food was delicious today.
53:06Right up until the final hurdle, Ginger Johnson is go big or go home.
53:13There's some really inventive, curious, but overall delicious things appearing at the table.
53:19It was full of surprise, it was full of intrigue.
53:22It looked a bit quirky, a bit fun, a bit exciting.
53:26It was just great.
53:31Three absolutely fantastic cooks, all completely different.
53:36We've got to make a decision.
53:38Who is this year's champion?
53:43Whatever happens, whatever the result is today,
53:46at least I can say I gave it everything, you know.
53:51Maybe there is a chance that I might win, I don't know.
53:55Maybe, maybe.
53:58I think I'd like to win from all the effort and all the burns, the cuts and fighting with the
54:02blowtorch.
54:05But if I don't, I can be pleased with what I've achieved and what I'll take from, you know, MasterChef.
54:12I feel like being a MasterChef finalist is just such a confidence boost in so many ways.
54:17To be the winner, I'd be insufferable.
54:37Celebrities, thank you for an amazing final.
54:41It has been wonderful and impressive.
54:46If I could give all three of you a prize, I really would.
54:53You three have been absolutely incredible the whole way through.
54:58But we only have one trophy.
55:01One trophy to give.
55:04Our celebrity MasterChef champion 2025 is...
55:15Ginger.
55:16Oh, Ginger.
55:18No way.
55:21Are you sure?
55:22Ginger, it's you!
55:24Oh, mate.
55:25Well done.
55:26Well done.
55:28Well done.
55:30Well done.
55:31Oh.
55:32Oh, my God.
55:34Alan Wynne, Dawn, what can I say?
55:37An incredible competition.
55:39It's been an honour.
55:40Well done.
55:41Thank you very good.
55:41Dawn, Alan Wynne, thank you so much.
55:43Thank you so much.
55:44Well done, Ginger.
55:44See you in a bit.
55:49Oh, my word.
55:50Oh, fair place, Ginger.
55:51I mean, that was incredible.
55:53Probably more disappointed than I thought I'd be.
55:55But I'm really proud of my effort.
55:57I have really enjoyed it.
55:58I know it doesn't look it a lot of the time.
56:01It's just my concentration face, I suppose.
56:05Honestly, it's a life-changing experience.
56:07How much I've just been allowed to be completely in love with the thing I love more than anything else,
56:11which is food.
56:12The trophy would have been the icing on the cake, but I'm going away from it so happy.
56:16Despite my tears.
56:19Cheers.
56:21Cheers.
56:26Hello, little friend.
56:29Oh, wow.
56:31You are this year's Celebrity MasterChef champion.
56:35Yes!
56:38I cannot believe this.
56:40I'm honestly so shocked.
56:42I am so shocked.
56:43I really thought I was just going to come here and have a laugh, and I can't believe that this
56:49is the end result of this competition.
56:52It's absolutely crazy.
56:55Throughout this entire competition, Ginger has delivered these intriguing, inventive, exciting, imaginative, difficult feats.
57:06What she's done has been really impressive.
57:08With all the presentation, with all the fun, with all the laughs, her food tastes delicious, and she's an extraordinary
57:15cook.
57:15And for me, that's why she is our champion.
57:21Not delicious.
57:24Oh, I cannot wait to tell my mum and dad.
57:27I cannot wait.
57:29I've actually learned a real life skill, mum and dad.
57:48He's a good ever after.
57:51I didn't have a lesson in the world.
57:52Thanks for listening.
57:53Oh, подпис
58:12Music
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