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00:02It's finals week on Celebrity MasterChef,
00:06and only the four best cooks remain.
00:10Getting to the final four is real delicious validation.
00:15It feels like my chickens are coming home to root.
00:17Now I've just got to kill and butcher them and roast them.
00:22The competition has got so intense that I'm not getting any sleep right now.
00:27This is the most important round of all.
00:30The nerves are like through the roof, but it's very close.
00:35It's one last push to get into the grand final.
00:38It's not quite as tough as playing a test match, but it's definitely up there.
00:43Tonight, four must become three,
00:46as they fight for the chance to cook at Chef's Table
00:49under one of the UK's most exciting culinary talents, Liam Dillon.
00:56Right, guys, listen up. Our guests have arrived, so let's get a move on now.
01:00That is pretty impressive.
01:02You wouldn't know, would you? No.
01:04This has been done by a celebrity.
01:06Sparks are going to fly in this kitchen today. It's so exciting.
01:10We want fireworks. We want tears. We want laughter. I don't care what it is.
01:13I just want it to be fantastic.
01:34Welcome back, you Fantastic Four.
01:38This is the biggest day of the competition so far.
01:42You have to deliver something truly fantastic.
01:46A mistake could cost you a place in the final three.
01:50Your brief today is to cook as a dish dedicated to someone special.
01:57This is someone who has inspired you, loved you, cherished you,
02:02maybe turned your life in a different direction.
02:05This is a chance to cook from the heart.
02:10At the end of this, three of you will be going through to the final.
02:15Sadly, one of you will be going home.
02:18One hour, 45 minutes.
02:22Make it fantastic.
02:24Fill it full of emotion.
02:26Let's cook.
02:30Yeah, a big round today.
02:31I'm actually really excited to cook today.
02:34It's an important round to get down to the last three.
02:38Everything's at stake, really.
02:42Dawn's food style is big, kind of eccentric, whimsical, full of imagination.
02:49There's always a story.
02:51There's always inspiration.
02:53That's why this round could be Dawn's.
02:58I'm fighting for a place in the final three and I'm making a kebab.
03:03I mean, when I say it out loud, it doesn't sound like enough.
03:08But I've elevated it, it's going to look spectacular
03:11and I'm dedicating it to a really special night in my life,
03:13so I think I'm fitting the brief.
03:18You're doing a kebab for the final three?
03:20I am.
03:21Look, I think delicious food is delicious food
03:23and kebabs are delicious.
03:25It's a design classic.
03:26I don't think I've ever eaten one sober, though, that's the thing.
03:29Right.
03:29I'm dedicating it to my husband, Chris, who first told me he loved me
03:33and asked me to be his girlfriend in a kebab shop.
03:35And we sat in there and ate this kebab
03:37and drank champagne out of a blue plastic bag
03:40and it obviously changed my life, so it's quite a significant kebab.
03:44This is full of emotion for you. This is really special.
03:46For Chris's wedding present, I got a tattoo of the word munchies on my bottom
03:50because that was the name of the kebab shop.
03:53That's so beautiful.
03:53So I got it done a week before the wedding
03:56and I had to hide it from him for the whole week.
04:01Dawn's kebab is made up of layers of chicken and lamb,
04:05which have been marinated with garlic and rosemary and thyme.
04:11Look at that!
04:13Ta-da!
04:14I know.
04:16Dawn's biggest issue here is she's using different types of meat
04:19and they all need to be cooked perfectly.
04:22This can't be shoe leather and none of it can be raw.
04:25It's kind of like a Tudor feast.
04:28Well, you are our queen.
04:32We have got a chilli sauce, which has got pineapple going through it,
04:36which is sweet but sharp and sour.
04:39Loads and loads of chilli powder, hopefully quite hot.
04:43To give us a little bit of a sour note, we're also getting pickled cabbage.
04:46I want to taste the pickle.
04:48We need the sharpness.
04:51Great bread should be nice and soft,
04:53but at the same time we should be able to wrap the filling inside that bread.
04:57This is a very happy dish to cook and it's full of great memories,
05:01so I'm just going to put my heart into it.
05:06Celebrities, 30 minutes gone, one hour on the clock.
05:14Alfie Bogue, classical singer.
05:16His style of cooking usually packs a punch.
05:19He's given us great showstoppers and he's always been inspired by the food of Italy.
05:24When he puts on a show, he puts on a proper show.
05:30Oscar!
05:33Oh my God.
05:38Today I'm baking a cake that consists of two cakes.
05:41One is parking, which was my father's favourite cake growing up in Lancashire.
05:46And the second is a jaconde cake, which is actually also called Les Miserables.
05:51And my dad used to encourage me a lot to fulfil my dreams.
05:55And one of my dreams was to be a singer.
05:57And I took part in Les Miserables, so I thought the two go hand in hand.
06:03I'm so proud of Alfie Bogue today because in another round,
06:07Alfie didn't manage to serve his cake properly.
06:10Oh, it's leaking.
06:12Sorry.
06:13And he was crestfallen.
06:15But here we are at one of the most tense parts of the competition
06:19and he's cooking a two-layered cake.
06:24I've dedicated this dish to my father.
06:26I lost him 28 years ago.
06:28He was somebody that inspired me and told me that it'll always be alright.
06:32So I'm making this cake for him in his memory and I'm filling up. Sorry.
06:38No, it's a big deal.
06:40Just before I walk on stage, I say a little thing in my head to my dad.
06:44Give us a hand, Dad.
06:45Today I asked him as well.
06:49We will have layers of Parkin.
06:52Think of Christmas pudding without any fruit in it.
06:54Flavoured with lots of ginger and spices.
06:57Quite dense.
06:59Then a layer of coffee buttercream.
07:01Then a layer of Chacon La Miserable cake.
07:05It's very, very light with a light flavour of almonds to it.
07:11Can I get some more eggs, please?
07:13I mixed my sugar in with my eggs. I should have put the sugar in with the water.
07:17So I'm going to have to start this mix again now.
07:22He's got to be really careful here. We get a lovely construction of cake.
07:26If they're not even, the whole thing will topple like the Leaning Tower of Pisa.
07:33I love to eat this thing that I'm making today and my special person is very special to me and
07:38I know that they would love to eat this as well.
07:40We can't help but be in love with drag artist Ginger Johnson.
07:47Her food is full of ingenuity and twists and excitement.
07:51She takes the ordinary and she makes it extraordinary.
07:55I'm making Christmas dinner.
07:56So I'm doing a festive baked salmon with roast potatoes, Yorkshire puddings and a shaved sprout salad.
08:03Hang on, no turkey?
08:04No, no turkey. Salmon is the classy way to go for Christmas for me.
08:07I like to spend the second half of Christmas Day dancing around the living room to lovely records and you
08:11can't do that when you're full of turkey, can you?
08:13Who are you cooking this for? It's for someone special.
08:16This is for my dad.
08:17My dad is the one that really inspired my love of food and eating.
08:21He used to cook the most amazing things when I was growing up and also Christmas dinner was normally his
08:26job.
08:26So this time he's putting his feet up. I'm going to make us a delicious spread.
08:33My dad has always made me feel safe and loved.
08:38He's also been really supportive through my journey in drag and performance and all of the things that I've done.
08:44I know that there are a lot of queer people that are not as lucky as me to have such
08:50a supportive family and I count myself incredibly lucky for that.
08:56We are getting a baked salmon which is going to be covered with a sour cream and dill mixture.
09:02Cranberries soaked in orange juice alongside pomegranates and almonds.
09:07This is an unusual Christmas dinner by anybody's means.
09:12We've also got roast potatoes, hopefully really well seasoned and nice and crispy.
09:18Yorkshire puddings which need to be light and fluffy and crispy on the outside.
09:25And with that we've got a posh Christmas coleslaw.
09:28Brussels sprouts shaved very, very thinly with a walnut dressing on the outside of it.
09:35Ginger's going to give us surprises, twists, turns and a playful look at some of these things that we know
09:41really well.
09:42It's never loads of time, it's only loads of time if you don't give yourself enough to do.
09:50Alan Wynn Jones' journey during this competition has been remarkable.
09:55We've seen him go from quite a timid subdued person and now he's grown into someone who strides in, in
10:02a cape with a sword and throws down the most intricate dessert which really wowed us.
10:07He's focused, he's precise and his food's becoming more and more delicious.
10:14Are we going to Wales today?
10:16We are, this is a Welsh surf and turf really.
10:18We've got lamb, we've got cockles, we've got lava bread, leek.
10:22So a bit of everything in a few different ways.
10:24Who's inspiring the dish?
10:26Probably about 3 million people that supported me in the first 20 years of my former career.
10:31But specifically my father for the lava bread.
10:33It was a staple for my dad on his Welsh breakfasts and my wife for the lamb because a bit
10:39of rack of lamb on the wedding day.
10:42The 3 million people who supported you through the early part of your career, how challenging was that?
10:46Oh I think Wales is a small place but the sport means a lot to people.
10:55I have been chopping onions as well.
11:01I'm fiercely proud of where I come from and I was supported by a nation so probably feeling the pressure
11:05more because of what those people mean to me and you know the fact that I wouldn't be here without
11:11them.
11:12The road to ruin in the Masterchef kitchen is littered with racks of lamb.
11:18Feels like an easy thing to do but you can end up with pink on rendered fat and slightly tough
11:22meat.
11:26Dolphin noir potatoes with layers of lava bread, that lovely salty seaweed.
11:33There needs to be lots of creaminess and decadence.
11:35There is nothing worse than half cooked dolphin noir potato.
11:40It's going to be served with carrots which have been cooked in carrot juice so they're intensely flavoured.
11:46We've also got cockles, deep fried so they go really really crispy.
11:50Those leeks need to be buttery and soft.
11:53That sauce needs to be lovely and shiny, rich flavours of lamb.
11:58He's got nowhere to hide here. Although it sounds understated, this is one of those dishes where anything can go
12:04wrong.
12:06There's 13 minutes left everybody. Detail, detail, detail.
12:13It's Christmas, it's got to be gorgeous and beauty takes time.
12:19Butter everywhere.
12:23It's all going really well. The meat is looking epic. I'm so happy with it.
12:32Look at that.
12:33Celebrities, you've got just five minutes left. Five minutes left.
12:38Oh, Alfie.
12:41Go on, you can do this.
12:42Yeah.
12:48Do you want to flash it in a pan or what do you want to do?
12:50Yeah.
12:51What are we going to do? You're going to get along really fast, okay?
12:57Hello, kebab of my dreams.
13:01Blue plastic bags with bottles of fizz.
13:04You're absolutely fascinated.
13:06That's what I'm here for.
13:1060 seconds, everybody. Just 60 seconds.
13:20That's it, guys. Time's up. All done. Step away from your benches, please.
13:24Ginger, you done?
13:25Yeah, I've just got nine Yorkshire puddings to eat now.
13:31Ginger.
13:35Hello.
13:37Inspired by Christmas with her dad, drag artist Ginger has served festive baked salmon with a sour cream and dill
13:45sauce topped with cranberries, pomegranate and toasted almonds.
13:52Served with chilli, garlic and basil roast potatoes, a sprout coleslaw with a mustard and walnut dressing, and a Yorkshire
14:01pudding.
14:08I think your fish is absolutely bang on. Seasoned, soft.
14:13They are some good roast potatoes.
14:16They're all beautifully burnished and crisp in this concoction of chilli and garlic.
14:21They're so delicious.
14:23It's a tiny little delicate Yorkshire pudding.
14:27I like its kind of fluffy, plump, lusciousness.
14:30I really get this feeling that I'm at yours, it's Christmas Day, and it's the one day that we're allowed
14:35to just take our eyelashes off.
14:38Yes.
14:40The sprouts, I think they're ace.
14:43It's a fiery coleslaw mixture with walnuts.
14:46You've taken that piece of salmon and dressed it with this real surprising mixture of sour cream, which is sharp,
14:52and then sweetness coming from cranberries and pomegranate seeds.
14:57It's fun, it's exciting, and it's definitely Christmas.
15:03My dad is going to be really proud of that food.
15:06I do have that post-Christmas lunch feeling.
15:09Well done.
15:10I feel full weirdly even though I didn't eat anything.
15:16Rugby legend Alan Wynne's dish, dedicated to his late father, his wife and his Welsh fans, is lamb cutlets on
15:26buttered leeks.
15:29With carrots cooked in carrot juice, deep fried cockles, served with dauphinoise potatoes layered with lava bread, and a lamb
15:38sauce.
15:44I know and you know that you had problems with the lamb.
15:47The fat needs to be rendered down.
15:48It's maybe not as delicious as it could be.
15:52However, this dauphinoise is just happiness.
15:57It's soft and it's creamy with lava bread.
16:00I think it's a fantastic addition.
16:03Your sauce has got a lot of depth.
16:06You cook this for your wife, you cook this for your father, but you cook this for Wales.
16:11And this is Wales.
16:12Listen, I've seen chefs cook lamb a lot less than that.
16:16But I would have liked that fat to be rendered just a little bit more.
16:20However, those cockles, they've gone really crispy on the outside, still salty from the sea.
16:25Your leeks are really well buttered.
16:27The carrots, taste of a carrot.
16:31I think you've done a pretty good job, Alan.
16:34It's obviously a mixed bag.
16:37But I'm still pleased, I'm still proud of it.
16:39I'd like to think Dad and my wife are proud, because, you know, ultimately I'm representing them.
16:47Broadcaster and author Dawn's Dish is inspired by a date night memory with her husband, Chris.
16:54A lamb and chicken kebab marinated in garlic, rosemary and thyme, with roast potatoes.
17:00Garlic sauce.
17:03Pineapple hot sauce.
17:04Pickled cabbage slaw.
17:06A cucumber and herb salad.
17:09And caraway and mace spiced flatbreads.
17:13Served with champagne, concealed in a plastic bag.
17:20That was quite a sight.
17:21I was literally like watching a boa constrictor swallow a goat.
17:33The meat is fantastic.
17:35It's cooked all the way through, crispy on the outside, still really lovely and moist.
17:39And all the juices have gone down those potatoes.
17:43Good, hot, ferocious chilli sauce and the garlic sauce being rich and creamy.
17:46Breads are lovely and fluffy, which is great.
17:49I'm really, really happy indeed.
17:52I really like your slaw, because it's got this whack of vinegar that cuts through everything else.
18:00I feel like it's 1998 and I'm on the 73 bus coming down Oxford Street at 2 o'clock in
18:07the morning.
18:08And I've lost a shoe in a nightclub.
18:11This is fabulous.
18:12Thank you, Grace.
18:13Love, love, love, love.
18:17Oh, I'm so happy.
18:18I'm so happy.
18:19I'm so happy.
18:20It was very bold, I think, to cook them a kebab at this stage in the competition.
18:25And they loved it.
18:27Cheers.
18:29I think Chris will have loved all of that.
18:31I think he'll feel really well represented and really loved.
18:35Hello.
18:36Hello.
18:37Finally, it's classical singer Alfie, with a dessert dedicated to the memory of his dad.
18:45Layers of Yorkshire ginger parking, coffee buttercream and Les Miserables cake,
18:51an almond jaconde sponge, topped with ginger and cinnamon poached apricots.
19:02The Les Mis part of it is undercooked.
19:05Yeah.
19:06And because of that, it tastes a bit of eggs.
19:09Mm.
19:10Okay.
19:10But the parking is just incredible.
19:13Yeah.
19:15And it's gingery and it's satisfying.
19:17And I love your coffee buttercream.
19:19Love it.
19:21The apricot.
19:22The apricot works beautifully with that syrup going through the whole thing.
19:25But we have an issue with the amount of buttercream that's in there.
19:28There's just not enough of it.
19:29And it means it's quite dry.
19:33You know what?
19:34I'm feeling all right.
19:35I'm accepting my mistakes.
19:39I know my dad would have been proud.
19:42I know he would have had a laugh about it, which would have been good.
19:47Four extraordinary celebrity cooks.
19:50There was great intention.
19:51There was lots of invention.
19:52They are cooking from the heart.
19:55They are flooded with emotion.
19:57I hate this bit, because we all feel really morose.
19:59But we have to remember that we are the last four, and that's amazing.
20:03We've got a decision to make.
20:05We only have three places to give.
20:09This round showed Donna Porter at her very best.
20:13Lovely big stand of meat, perfectly cooked bits of chicken and lamb.
20:18We asked people to wear their hearts on their sleeves, and wow, did she.
20:23Ginger and her celebration of Christmas, perfectly cooked salmon,
20:26with cranberries, pomegranates and almonds, and it was delightful.
20:31Ginger cooked one of the greatest roast potatoes I've ever eaten in my life.
20:35Dawn and Ginger have got themselves a place in the final three.
20:39That means we've got a conversation about Alfie and Alan Wynn.
20:45Alfie Bo certainly faced his fears today.
20:48I loved his parking, full of ginger and nutmeg,
20:52and his coffee cream was sweet and creamy.
20:55His other cake, his La Miz cake, wasn't quite cooked enough.
20:59We didn't have the right amount of buttercream to keep it lovely and moist.
21:03It was just a bit dry.
21:06Alan Wynn cooked for us a classic dish, and he had nowhere to hide.
21:10Those Dauphin Rot potatoes were heavenly.
21:13He judged perfectly the level of lava bread there.
21:16But he had a hiccup.
21:18The lamb was cooked.
21:19It just didn't have that lovely flavour of the rendered fat
21:22that great roast lamb should have.
21:27Letting someone go at this stage just feels heartbreaking.
21:33If I got a place in the final three,
21:35I would have to ask John and Grace why, first of all.
21:39I wanted to push myself.
21:41That was something my dad always used to say.
21:43Face your fears and go for it.
21:45And I did and made a really nice parking.
21:51I don't know whether that's good enough to take a final three.
21:53I think it's a bit of a schoolboy with the meat.
21:55I still love to get through and have a chance to win.
21:58I got a plate out and everything was there,
22:01and it's not up to either.
22:17Celebrities, sincerely thank you.
22:20We asked you to cook with your heart on your sleeve,
22:24and you did just that.
22:29There are only three final places to give.
22:32That does mean one of you is leaving the competition.
22:38The celebrity leaving us...
22:42..is Alfie.
22:43Yeah.
22:44That was great.
22:46I love you.
22:47I love you.
22:48Thank you so much.
22:50Alfie, you've been a joy.
22:52Thank you. God bless.
22:58This has been quite precious.
23:00These moments in life that come about are very special.
23:04I'm super proud and happy to be going home
23:06as a Celebrity MasterChef finalist.
23:11Congratulations.
23:12You're the final three.
23:14That was so emotional.
23:15I know.
23:17I did not see this coming,
23:19but come it has, and here I am.
23:22Wow.
23:23This competition,
23:24I never thought I would have been in so deep.
23:26What do I need to do to win?
23:28Well, beat Dawn and Ginge.
23:31I can't believe it.
23:33I just feel so proud of myself.
23:36I'm going to drink some champagne out of a blue plastic bag
23:39with my husband tonight and order a kebab.
23:43You have now earned the right to cook at Chef's Table.
23:50Hold on tight, ladies and gentlemen.
23:52You're in for a ride.
23:57You're in for a ride.
23:57Nestled in the heart of rural Staffordshire
24:00lies an exquisite culinary destination.
24:04The boat.
24:06Led by one of the UK's most exciting and innovative chefs,
24:10Liam Dillon.
24:14This is where it really counts.
24:16Now they are cooking with a chef, four chefs.
24:19Our celebrities will be encountering ingredients
24:22they've never even worked with before.
24:25These are specialty ingredients with techniques
24:28which are usually reserved for the most professional chefs.
24:31And they've got to master it in three hours.
24:34Growing up in the Midlands,
24:36Liam's journey into the culinary arts began age 16.
24:41I didn't know what to do at school.
24:42I was lacking that team spirit.
24:44I was craving a kind of unity, teamwork, I think.
24:47I was looking at the RAF and the Marines and things like this.
24:50So it was very different to cookery.
24:51And I went to an open day at the College of Food in Birmingham
24:55and I just felt right.
24:56It clicked, it worked and I really enjoyed it.
24:59After graduating, Liam's career took off
25:02when he went to work for culinary legend Marcus Waring.
25:08Bit of a baptism of fire, shall I say.
25:10Coming straight from college into his kitchen.
25:12But I wouldn't be where I am now if I hadn't done that.
25:15The way you work, the way you conduct yourself,
25:18you pick up on these things as you go through your career.
25:20He went on to refine his craft at some of the world's most celebrated
25:25three Michelin-starred kitchens.
25:28New York's Eleven Madison Park
25:31and the world-renowned Noma.
25:33My time at Noma in Copenhagen.
25:35Another eye-opening restaurant and the way they worked
25:37and how they treated ingredients.
25:39With all these things, it was kind of building
25:41how I wanted to eventually cook and have my own restaurant.
25:45Tell it for, thank you.
25:50In 2017, Liam returned to his hometown of Litchfield
25:55and transformed a humble roadside eatery into a gastronomic sensation
26:00with sustainability at the heart of every dish.
26:06I always wanted to have produce on site because we have the space.
26:09Now we have our own little micro-farm.
26:13We have chickens, two fish tanks, our own bees, my own apiary.
26:18We have our own pigs, Betty and Peggy.
26:22Each year we're improving it, expanding it,
26:25to hopefully one day be self-sufficient with as much produce as we can.
26:29Within just three weeks of opening,
26:31his restaurant was featured in the Michelin Guide
26:34and has since earned three rosettes.
26:38My style and the style of the boat is modern British,
26:41celebrating what Uga has to offer.
26:46When the celebs come in, I think they'll have a bit of a shock.
26:49That's my reputation. We do have high standards.
26:52This is a whole new level of stress for the celebrities.
26:56This is fine dining. This is like nothing they've done before.
27:00Liam's a proud chef.
27:01And if he is not going to let anything out of that kitchen,
27:03this is absolutely perfect.
27:10Good morning.
27:11Morning. Welcome to the boat. Welcome to my kitchen.
27:13Today you're going to be cooking a dish each for my current menu
27:16for six amazing chefs.
27:17Lisa Gubin-Allen,
27:20Sat Baines,
27:21Paul Ainsworth,
27:23Dave Taylor,
27:24Chet Charmer,
27:25and Shanto Nicholson.
27:27Between these guests, there's five Michelin stars.
27:29So the pressure's really on.
27:31Ready? Yeah. Let's do it.
27:33Lots to do. So let's get cracking.
27:37The celebrities will have three hours to prepare and cook their dishes.
27:43Dawn will be kicking off today's event with an intricate starter.
27:48Have you cooked quail before?
27:49I haven't cooked it myself, but my auntie used to roast us a whole quail each.
27:53Amazing. Yeah. I love it.
27:56Her dish is a roast quail breast with a quail leg terrine topped with toasted seeds.
28:03In a lot of my cookery, I try not to waste.
28:05But what I like is to use every part of the ingredient, whatever it may be.
28:10First of all, the quail has been poached.
28:12Then we're going to start to roast it.
28:15A lovely colour on the side of the quail.
28:18Get nice and golden all the way around.
28:21With the quail, we want a nice pink look to the flesh.
28:24It's undercooked. It's not nice at all.
28:26So we're going to rest the quail while we bring the rest of the dish together.
28:29Smells amazing already.
28:32As well as cooking the quail on the crown perfectly,
28:36her second key component uses another part of the bird.
28:41We take all the leg meat and make a little terrine with it.
28:44They're also going to take their bones and they're going to make a little pan sauce.
28:48Just make sure it's nice and light.
28:49It's overdue, it's not too strong, it'll just ruin the dish.
28:52The critical moment for Dawn will be to precisely carve the quail breast from the crown just before service.
29:00And just come down this way here.
29:02It's almost like a little chicken.
29:05Quails are very delicate meat.
29:07It's fiddly, it's small.
29:08They've got to be quite precise with their knife skills.
29:11The dish is finished with pickled carrots, a smooth carrot puree and the quail sauce.
29:21It looks so pretty.
29:24Happy?
29:24Yeah, obviously now I've got to learn how to make the sauces and things, which is where I'll have a
29:28breakdown.
29:28You'll be great, you'll be great.
29:30Just got to have a delicate hand and not burn the quail.
29:34What could possibly go wrong?
29:37So step one of this dish is to butcher six little quails, which is a dirty business.
29:46Oh my God, what is that?
29:48Nubbin in there.
29:52It looks like Alan Wynn's doing some sort of DIY project today.
29:55He's making dinner or building the table we're going to eat off.
29:57Who knows?
29:59Alan Wynn's dish also requires butchery as he's taking on a whole lamb saddle for today's main course.
30:07Lamb loin with crispy sweetbreads and barbecued asparagus.
30:13This dish, again, it follows the using everything of the animal.
30:16The lamb they'll be using is the lamb that was grown on this land here.
30:20So they need to be careful.
30:22My pride enjoyed my girls.
30:24I was feeding them every day, so they need to make sure they give them a good send off.
30:28Lovely passes of lamb loin with a mousse around the outside,
30:31flavoured with lots and lots of herbs.
30:33Firm to the touch, but not hard in any way.
30:38So we're just going to gently seal it here.
30:42I think a classic error is it's not roasted well enough in the pan before it goes into the oven.
30:46It's a nice golden colour on the base.
30:48And it's very difficult because you can't see how well it's cooked until you cut through that lamb.
30:54Alan Wynn is a perfectionist and has rarely put a foot very wrong until the last round when he messed
31:02up his lamb.
31:03This is his chance of redemption.
31:05You cook much lamb?
31:07Don't ask.
31:07Right, okay.
31:09Didn't go too well.
31:10I've had a better day, shall we say.
31:11Okay, all right.
31:12Well, today's a better day.
31:13Yeah.
31:15While the lamb roasts in the oven, Alan Wynn will need to juggle two crucial garnishes.
31:22Deep-fried lamb sweetbreads.
31:24There's no timer on the deep-fryer though, is there?
31:26It's up there.
31:27Okay.
31:27Essentially, once it's golden, it's ready to go.
31:29Okay.
31:30And barbecued Litchfield asparagus.
31:36The dish is finished off with a vibrant herb emulsion and a lamb sauce with capers.
31:45Simple as that.
31:48Thank you, Chef.
31:51Using every part of the lamb, Alan Wynn must butcher down the loins.
31:57Did you see that?
31:58Two bang on under it.
31:59The trimmings for his mousse and the bones for a sauce.
32:05Chef made it look far too easy.
32:07I like the simplicity of the plating, but I think there's a lot more that goes into it.
32:10Hopefully I can nail it today and Chef isn't shouting at me.
32:15Ginger is working on a coffee parfait for an unusual dessert with eight technically challenging elements.
32:23This is the only time I've been in the kitchen where a five-inch heel would actually really have helped
32:29me out.
32:31The coffee parfait will be paired with flavours of chocolate, hazelnut and artichoke.
32:38This dish was inspired by my time at Noma in Copenhagen.
32:41Using a lot of savoury in sweet dishes.
32:45So, the coffee parfait is going to be one of your first jobs.
32:48That needs to go into the freezer and set.
32:50And then it's going to be sprayed with white chocolate.
32:52Okay.
32:53We've got a chocolate ganache.
32:55You're going to pipe these on the plate.
32:56The dessert require someone that's precise and steady hand.
33:02We have some Pedro Jimenez sherry jelly.
33:04So, these needs to get to the plate, Ginger, all right?
33:06I was going to say.
33:08We've got some spares.
33:10Ginger will also have to deliver a praline and dark chocolate foetine
33:15and Liam's signature artichoke ice cream.
33:19So, call this a Rocher.
33:20Okay.
33:21You scooped ice cream before?
33:23Not like this.
33:24No.
33:26Scooped like this.
33:27Wow.
33:28The ice cream's not heavy, heavy artichoke.
33:31It's got a lovely, subtle flavour running through it.
33:33You make that look really easy.
33:36Yeah, that needs to go into the ice cream machine.
33:38Sharpish.
33:42Yeah, easy.
33:45If you say so.
33:48Ice cream, parfait, jelly, that means lots of setting.
33:53Her biggest problem with this is time.
33:56I don't know enough about the things on that plate to say which one's going to be the hardest to
33:59do.
34:00It's all a bit of a mystery to me at the moment.
34:05A parfait, a mousse which has been set.
34:08It needs to be lovely and soft, but still slightly firm.
34:11I'm excited about my task today.
34:13It's very detail orientated, isn't it?
34:16For me, fine dining restaurants live and die by their dessert course.
34:20This isn't just putting some sticky toffee pudding out and a jug of custard.
34:24This is art.
34:26Freezer, let's go.
34:28Great.
34:33The celebrities have just two hours left before service.
34:38On the starter, Dawn's only just finishing off her quail butchery.
34:43I feel like I'm slightly getting the hang of it now, five birds in.
34:47But it's not a pleasant job, that's for sure.
34:51She's also got the bones on for her sauce and is making a start on the tureen.
34:58Dawn's tureen is made up of the leg meat of those quails which have been cut slowly.
35:04There's a chicken mousse which will be used to bind the quail leg meat.
35:09It's really hard work and it's also just slippery and raw and disgusting.
35:13Yeah, raw chicken.
35:14Really, really lovely.
35:16That mousse is split, it's undercooked, it's not going to work.
35:20It's under my nails and I think it will be for some months.
35:24The reality of being inside a fine dining kitchen is maybe sometimes a little bit unpleasant.
35:31Not for the squeamish.
35:33Her mousse prepped, Dawn now needs to get her quail sauce on the go.
35:38A good amount of Madeira, nice stock, we juice down so it's going lovely and glossy.
35:43It can't be too thick like jelly, it can't be too thin or it's going to be watery.
35:49That is so good.
35:50It's the kind of gravy that you make on a Sunday where you have to text everyone you know and
35:53tell them about your gravy.
35:54Maybe it's just me that texts everyone I know about my gravy.
36:01Over on the lamb dish, Alan Wynn is also working on a complex sauce.
36:08So we've got fennel, carrots, rosemary thyme, mint, garlic, coriander seeds.
36:14So it's just the base before we add the alcohol.
36:17So the sauce has got to be lovely and light, it's got to complement the lamb.
36:20It can't be sticky, flaggy.
36:23The timing is the art form I think, so I just got to make sure it doesn't stick or burn.
36:28If it's over-reduced it's not going to say it's very good at all and it's going to look horrible
36:32on a plate and it'll end up being like lamb tar.
36:36It's like being in a sauna but you're putting alcohol on the coals.
36:41It's just like...
36:43With his sauce reducing, he can move on to the all-important lamb mousse that will top the loin.
36:50So it's got the lamb in there, egg white cream, a little bit of seasoning, blitzed it and now we've
36:55put it through the drum sieve.
36:57Getting this mousse smooth, it's kind of a pivotal part really.
37:00It's a showpiece isn't it?
37:01If that's not right then the whole dish falls apart.
37:03I just want to make sure that's right.
37:08With her parfaits into frieze, Ginger's tackling the next time critical element of her dessert, the vegetable ice cream.
37:18I've never seen an artichoke when it's closed off before.
37:21Normally it's a beautiful little green thing, they look like little angry potatoes that have gone wayward in life.
37:26The surprise in that ice cream of course will have the flavour of that nutty root vegetable.
37:31Jerusalem artichokes, they go brown, so Ginger's got to be careful that she gets the milk really quickly so they
37:38stay lovely and white.
37:39Ice cream underway.
37:42Her next technically challenging component is the sherry jelly, which also needs time to set.
37:48We use a Pedro Jimenez sherry to go in the jelly.
37:51It can't be boiled because you boil lots of lovely, sweet flavour.
37:57Hello Ginger, how are you doing?
37:58Hello.
37:59This is another situation of lots of different pots of slop that will hopefully turn into something delightful.
38:04I think the problem is going to be putting it all together, isn't it?
38:06Yes, everything has to be in the right solid or liquid state for it all to happen.
38:11I feel like you're starting to become at home doing these fancy puddings.
38:15I'm beginning to trust the process a lot more.
38:17I'm just casting that doubt to one side now.
38:19That doubt's none of my business.
38:24150.
38:25Ginger has so many things to keep her beautiful lashed eyes on.
38:30Unless everything's completely set and done properly, Ginger doesn't have a dessert.
38:33She's got herself a milkshake.
38:35I think we're in good shape.
38:37No one else seems to be panicking.
38:39I'm not going to panic.
38:42Half the prep time has gone.
38:45Right guys, Dawn, you're first up in 90 minutes.
38:47Yes, Chef.
38:48Yes, Chef.
38:50Yum.
38:52Over on the starter, Dawn now has the fiddly task of picking the quail leg meat for the terrine.
39:00Good Lord.
39:00It's much easier to get the meat off the bone with your teeth.
39:06Like, if I could bite this off.
39:08She has to check through every single bit to make sure there's no bones.
39:11And we are talking about the smallest piece of bone.
39:14Nobody wants to find bone in something which should be a lovely smooth terrine.
39:19The chefs have got us close to us hands.
39:21Please, I just take all the meat off that chicken.
39:22That was so hot.
39:26Having raced to get the quail meat picked,
39:28it can now be combined with the chicken mousse and put onto steam.
39:33I'm getting into it now.
39:34I feel good about being in this kitchen.
39:35It's quite an overwhelming recipe because there's so many elements to it.
39:38It's just really technical.
39:40So I'm just hoping I'm going to get it out on time.
39:43The problem with chicken mousse is that if it gets too hot,
39:47the proteins start to change and it becomes very, very grainy.
39:51The chefs will know exactly what they're looking for.
39:53Well, that chicken mousse can't be grainy in any way at all.
39:58Also with a mousse to contend with is Alan Wynne,
40:01who's only just finished making it.
40:05It keeps the loin tender because there's not a lot of fat in the loin,
40:08but you kind of replicate where the fat is and you're covering it with mousse
40:10to keep it nice and moist.
40:11Use a crepernet to hold it all together.
40:13I think it's the stomach lining of a lamb.
40:17Yeah, so it's interesting stuff, isn't it?
40:18It's just relatively delicate.
40:21I'm going to tear it though.
40:25Complex?
40:26Yeah, technical.
40:27You know, it's nice being in an environment,
40:30a little bit of pressure, you achieve something
40:31and there's elements here that I've never done.
40:34And that's what I'm enjoying.
40:35The prep that has gone into the mousse has just been mind-boggling.
40:40Flipping out, I just realised we've got so much more to do.
40:44Quite a few things to do on the main course, yeah.
40:47Alan Wynne, he's put himself a little bit behind it,
40:49but he's picking up the speed a little bit.
40:51He knows he's got a lot to get on with.
40:53Sweetbreads, the gland from inside the neck of the lamb.
40:57They're quite delicate, quite small.
40:58Never done sweetbreads before.
41:00I've got to take the membrane off now
41:02and then I've got to panay them, ready to pry them.
41:05Right, Alan Wynne, you've got an hour, yeah?
41:07Crack on and you'll be sweet, you'll be there.
41:09Yes, chef.
41:11Liam is proud of his produce.
41:13That means that Alan Wynne here is under real pressure.
41:17He has to keep his eye on the clock as well.
41:19He can't afford to run behind.
41:21Those diners will want their food and they want it to be exact.
41:27On pastry, Ginger is also up against it.
41:31Hello, welcome to Ginger's whisking corner.
41:34If you stand still too long enough, I will whisk you as well.
41:39She's rushing to make another integral element that needs time to set.
41:45A ganache made with lots and lots of chocolate and cream,
41:48so it whips up and becomes really creamy.
41:51I've now got to beat a load of butter into it until I get to ganache texture.
41:56This is hard work.
41:59Keep resting.
42:01Whipped too long, it could curdle.
42:03Not whipped long enough, it could be grainy.
42:05So, push it all down.
42:08Give it a twist.
42:10With so many elements to juggle, she's yet to finish a vital component.
42:16So, I'm adding the artichoke puree into the milk and egg and cream mixture.
42:26Crucial part of the ice cream getting up to temperature as well, isn't it?
42:28Now, I'm just waiting for this to get up to 84,
42:30and then I'm going to pour it over the bowl of ice,
42:33and then we'll be good to go into the machine shortly, I think.
42:38Ginger has only just got her ice cream on to churn.
42:41That really only leaves for about an hour
42:43to make sure that ice cream is churned and properly set.
42:46If anything goes wrong with that ice cream, there's no coming back.
42:48This is really trying very hard to become ice cream,
42:52and it's not got long to get there.
42:54So, come on, you can do it, I believe in you.
42:57I'm feeling confident, but it really could all go south very quickly,
43:00I think, in the next half an hour.
43:04Today's guests are six of the UK's most respected chefs.
43:10The reputation of the boat is amazing,
43:13and the expectations from Liam will be through the roof.
43:17He'll want these celebrities to absolutely do his menu justice.
43:22So, Liam and I worked together many, many years ago,
43:25so it's nice to be able to see how far he's come since that time.
43:29Liam's very inspirational in his philosophy,
43:32his best of being quite local.
43:33He's a phenomenal chef, and I think, you know,
43:35we'll get some really good food out today if he can execute it well.
43:38I think they've got a challenge on their hands, really.
43:40You know, roast quail, sweetbreads, parfait, ice cream,
43:44so loads of technical issues.
43:45And I've been cooking for 20 years,
43:47and I would look at this menu and think,
43:50it could go wrong pretty quickly.
43:51So I'd be quite daunted as a complete amateur,
43:54let alone as a chef.
43:57Liam's been making waves in the area for a long, long time.
44:00It's still going to be delicious, great food,
44:01and excited to eat it.
44:04Right, guys, listen up. Our guests have arrived.
44:06You've got exactly 30 minutes left, OK?
44:08So let's get a move on now.
44:09Yes, chef.
44:11It's getting hot in the kitchen.
44:14On the starter, Dawn's in full flow
44:17with the first stage of her quail cookery.
44:21I'm just poaching my quail.
44:23It was a sentence I didn't think I'd ever say.
44:27That's a really key part of the dish.
44:29If she hasn't poached that correctly,
44:31then it's going to be undercooked or overcooked.
44:34While keeping one eye on the quail,
44:37she's still got three carrot garnishes to prep,
44:40the first being a puree.
44:43So cooking carrots in carrot juice
44:45and adding some chicken stock.
44:47It's so vibrant. Orange.
44:50So puree needs to be cooked well.
44:52It can't be split. It can't be grainy.
44:54It's a nice, glossy colour.
44:56Sometimes you make a puree too wet
44:58and then it just falls on a plate.
45:00Can't have any of that.
45:02So indulgent.
45:04It's silky.
45:05So beautiful.
45:10Oh, my God.
45:11I'm so clever.
45:14As service approaches, this is when the pressure is on.
45:17This is when you'd really rather be an octopus with several arms
45:21because you're going to have six pans on the go.
45:23If you miss something off that plate, it might be seen as a disaster.
45:29Despite multiple elements to her dish, Dawn's on top of her prep.
45:33But she now needs to portion the all-important quail leg tureen.
45:39Oh, God.
45:41Wow.
45:42That's a massive piece of bone in there.
45:46Just under 15 minutes to go before service.
45:49Dawn's discovered a bone in the tureen for the starter.
45:52Oh, no, there's another bone in there.
45:54That could be a problem.
45:55You OK, Dawn?
45:56There's quite a big bit of bone in it, which I'm really confused about.
45:59I don't want Sat Bains eating a quail bone.
46:01I completely appreciate that.
46:03No one does.
46:05While Dawn rushes to rescue her tureens,
46:07over on the main, Alan Wynn has caught up
46:10and is checking on his sauce.
46:16It's got, I think, a bit more acidity in.
46:17It's got a nice big spoonful of capers in there.
46:22Yeah, great. OK.
46:24He now needs to face his nemesis and seal off his lamb.
46:30Turn them because you want that contact in the pan with the lamb.
46:32Alan Wynn can't afford a mistake like last time he cooked lamb for us.
46:36He can't overdo it and he can't underdo it.
46:39And then when you've done the ends and into that tray,
46:42we'll pour over all the aromats and then into the oven.
46:48The lamb's in with the mousse and the coverings.
46:50Hopefully it stays intact.
46:52You know, I've got the big man's reputation in the palm of my hands,
46:54so I'm trying not to drop it.
46:59On dessert, Ginger is yet to finish all eight of her components.
47:04This is the fanciest rice crispy cake you've ever made in your life.
47:08This might actually never make it into the food.
47:11I might just have to have this as a second breakfast.
47:15With the Fiatine cooling, it's also a race against time for her coffee parfaits
47:20that need to be sprayed with white chocolate.
47:23Get out of there.
47:25I've got to move quite quickly because obviously I don't want them to melt.
47:36I wish I could do my wake-up with this.
47:38I'm tempted to try.
47:40Put it all in a blender, stick it in here and see what happens.
47:43Ginger's parfaits could start to melt.
47:45Chocolate crust around the outside could break.
47:48She's got quite big hands and we're talking about delicate work here.
47:55Okay.
48:02So here's to a delicious lunch, guys.
48:04Cheers, everyone. Good to see you all.
48:06Good to see you all.
48:09Okay, Dawn, it's go time.
48:10Okay, let's go.
48:12It's crunch time for Dawn, as she's the first to face service.
48:16It's all about getting the lovely golden colour all over the quail.
48:21Roast quail, heritage carrot, leg terrine, quail sauce.
48:24I mean, immediately, for me, it's a real celebration of quail.
48:28Turn it around using the contours of the pan.
48:31Beautiful.
48:32Oh, yeah, that looks great.
48:33Lovely.
48:34There's a fine line with the quail because it is such a delicate meat.
48:39Quails roasted, she now has to carve the breasts perfectly.
48:44Beautiful.
48:45Lovely colour, yeah?
48:46Yeah, great.
48:50Okay.
48:51It's gonna cry along.
48:51Lovely.
48:55Delicious.
48:57To read, to make sure the leg meat is cooked all the way through, there's such a fine line between
49:02it being really tough and then being nice and tender.
49:04Yeah.
49:08What's left to go on there now, Dawn?
49:09Some blobs.
49:11I'm actually interested to see what happens with the carrot.
49:13Is it gonna bring enough life and acidity and sweetness to the dish as well?
49:17Oh, look at that.
49:18That's gorgeous.
49:20I think it's all gonna come together last minute, so it's controlling the nerves to make sure that they get
49:24the plating absolutely beautifully.
49:27Let's start going, please, Mitchell.
49:30Oh, thank you.
49:33Well done.
49:34Well done.
49:36That was amazing.
49:38I'm really happy with how that went.
49:40It was all so pretty and I made it.
49:44Dawn's starter is roast quail breast with a quail leg and chicken mousse terrine topped with toasted seeds, served with
49:53pickled heritage carrots, carrot flowers, carrot puree and a quail sauce.
50:06My quail breast, the cooking is absolutely perfect.
50:09It's tender, it's pink.
50:10Love the carrot puree, the sauce kind of brings it all together.
50:13It's got some raw depth of flavour in there.
50:15The terrine was really well seasoned.
50:17I think that extra balance of texture with the crunch on top of the terrine just kind of finished the
50:21whole thing off.
50:22Little pickled elements of the carrot that came through and really cut the richness of the sauce.
50:27Yeah, they should definitely be proud of themselves.
50:28It was a lovely, lovely plate of food.
50:31It's a really solid plate of food, flavours are great but unfortunately, just as I took my last bite, I
50:36found a bit of bone in the terrine.
50:40That is just remarkable.
50:44Still pink.
50:45I think the terrine is probably my favourite part.
50:48It's so soft.
50:49Our quail terrine, absolutely perfect.
50:51However, one of the chefs at the table got a little bit of bone.
50:54But otherwise, I think it's pretty well spot on.
50:57The shine on the sauce is just perfect.
50:59Love it, it's delicious.
51:01I feel quite emotional when you see how far dawn has come.
51:05This is how fine dining should be.
51:08Next up, the pressure is on Alan Wynn to deliver the perfect main course.
51:13When they're nice and golden, we'll slice the lamb and then we'll punch the pass.
51:18Lamb can go a few different ways.
51:20Getting that cooked down, that's not easy.
51:23Beautiful, look at that.
51:24Stunning, mate.
51:25Lamb is a very intense flavour.
51:27So, is it asparagus able to stand out?
51:29You want to, like, try and get those little charm marks.
51:32It's all up to balance.
51:33Lovely dressing of the rapeseed all over the top.
51:36Okay, brilliant.
51:40Sweet bread is amazing and that's a tricky thing to do.
51:43Get that beautiful exterior but still nice and peaky in the centre.
51:48What's left to go on Alan Wynn?
51:49Just the emotion and then the sauce.
51:52Looking very, very good.
51:54And I think that sauce is going to be key.
51:56Not too ploying, nice and light and fresh.
51:59How's he done, Liam?
52:00Brilliantly well.
52:01He started to finish.
52:03Yeah, thank you.
52:04How gorgeous.
52:07Bye-bye, mate.
52:08Thank you very much.
52:11Excellent.
52:14Enjoyed it.
52:15I like the flow.
52:16Once you're into the zone, as it were, you can focus.
52:18So, I'm just grateful to have the opportunity to put it out there.
52:23Alan Wynn has cooked lamb loin encased in a lamb mousse
52:27with crispy lamb sweetbreads, barbecued asparagus and a herb emulsion,
52:34served with a lamb sauce finished with capers.
52:42That lamb loin cooked perfectly right.
52:44The sweetbread, nice and crispy on the outside.
52:46And that grilled, barbecued asparagus just works really well.
52:49I think that's delicious.
52:50I think the mousse is incredible.
52:52Very light, perfectly cooked.
52:54You know, I like those little caper berries in the lamb sauce as well.
52:57That is pretty impressive.
52:59Yeah, I can't really fault much from it, which is pretty phenomenal given their level of experience.
53:05That's probably one of the loveliest pieces of lamb I've ever eaten.
53:08To see Alan Wynn come back from that last round where he made a bit of a mess of lamb
53:13has really got me in the heart.
53:15Well seasoned, well flavoured, lots of skill.
53:17I think Alan Wynn should be very proud of himself.
53:21Finally, it's Ginger, who needs to bring together all eight elements of her technical dessert.
53:29So the dessert sounds really interesting.
53:32I think within this is quite a balancing act.
53:35Right then, parfait out.
53:38Coffee parfait can be such a powerful flavour.
53:41Getting the texture out of the parfait, you don't want it too frozen.
53:44With the coffee, a little bit of chocolate in there should be a great kind of pairing.
53:48Go, go, lift up, lift up, go, go, go, go.
53:50That's it.
53:50And then one out there.
53:51Yep.
53:52Go, Ginger.
53:53Brilliant.
53:54What's left to go on after the ganache?
53:55Sherry jelly.
53:57I've got crispy, crunchy things that I can't remember the name of.
54:00Sherry jelly.
54:00Put them in the gaps here, here, here.
54:03I think it all reads really well.
54:04It's whether or not I can deliver on the pellet.
54:07It's finished.
54:08It's the ice-stroke ice cream.
54:09So it's a nice posh scoop, Rocher.
54:11Yeah, I'm going to give it a go.
54:14If they're going to do a quenelle with the ice cream, obviously that's going to take a bit of practice.
54:18Go again, go again.
54:19How should I put that back in?
54:21That's it.
54:21Rotate now.
54:22Round and lift it up.
54:23Okay.
54:24Yeah.
54:25Will the artichoke flavour still stand through in the ice cream once it's gone through the
54:29cooking and the freezing process?
54:30That's perfect.
54:33Hands, please.
54:38Well done, Ginger.
54:40Stressful day.
54:41Yeah, that was a journey.
54:42It was a journey, but we got there at the end.
54:44Absolutely.
54:44That was brilliant.
54:45You've done really well.
54:45Thank you so much.
54:46Well done.
54:47Relax now.
54:48Well, after you've cleaned down.
54:50Yeah.
54:50Let's go.
54:51I would never have believed that that was something that I was capable of a few weeks ago.
54:55So, yeah.
54:56I'm really pleased.
54:58For dessert, Ginger has made coffee parfait sprayed with white chocolate, sherry jelly, a
55:06chocolate ganache topped with roasted hazelnuts, served with an artichoke ice cream, chocolate
55:13and pulled chocolate tuiles.
55:21Technically, it's probably one of the best desserts I've had for a very, very long time.
55:24The balance is perfect.
55:26The softness of the coffee is not too harsh.
55:28It was like an adventure.
55:29The artichoke ice cream was a winner.
55:32You know, it's silky smooth, but a great artichoke flavour coming through.
55:36I love it.
55:37Fantastic.
55:38The chocolate's lovely.
55:39It is an absolutely beautiful, well-executed dessert.
55:44You wouldn't know, would you?
55:45No.
55:45This has been done by a celebrity.
55:48I love the ganache.
55:49I love the Pedro Jimenez jelly.
55:51This little bullet of booziness.
55:53This dish is packed full of technique.
55:56I think that Ginger's done a great job.
55:58Yeah.
56:07Chefs, congratulations.
56:09What a great meal.
56:10I don't think any of that food stuck out as something that wouldn't have been prepared
56:14by a professional chef, so you should be very, very proud.
56:16Thank you so much.
56:17It was a pleasure to cook for you.
56:24Oh, my goodness.
56:26Oh, we did it.
56:27I know.
56:28We did it.
56:28We did it.
56:29It's been a great day overall.
56:30They've come with a great attitude, been focused, and they've just got on with it.
56:33It's just all you can ask.
56:35It was really nerve-wracking cooking for Michelin-starred chefs, but I feel like I rose to the occasion,
56:40so, yeah, I'm feeling really, really good about it.
56:43That's a very thrilling group of people to cook lunch for, and I learnt loads as well.
56:49The next challenge is the big one, and I'm sure the intensity and the stress levels are going to go
56:53right back up.
56:54Well done, guys.
56:55Well done.
56:56I'm full of emotion talking about our three finalists, because we've seen them come so far.
57:03We're amazing.
57:03All the lessons are over.
57:05It's back to the MasterChef kitchen, because there's three cooks, and only one of them can be our winner.
57:10One more to go.
57:11One more cook.
57:12Three courses and home.
57:15Next time, it's the celebrity MasterChef final.
57:20Don't panic.
57:21Don't panic.
57:22And Dawn.
57:23Ouch, ouch, ouch, ouch, ouch, ouch.
57:33I'm just trying to keep a calm head.
57:35I'm very, very up against it.
57:38You smashed us out of the park.
57:40I don't have any notes other than, wow.
57:45Good night back.
57:54Bye-bye.
57:55Bye-bye.
57:57Bye-bye.
58:00Bye-bye.
58:02Bye-bye.
58:13You
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