C MC 2024 Episode 16
Category
🦄
CreativityTranscript
00:00It's finals week on Celebrity MasterChef.
00:04Just the five best celebrity cooks remain.
00:10I'm in finals week. I mean, how has this happened?
00:14I didn't turn my oven on for two years.
00:17I can't remember anything before Celebrity MasterChef.
00:21I just don't know what to do with the rest of my life if I leave.
00:24This is my life now, right?
00:26I don't just feel the pressure,
00:28I feel like the pressure is pushing me down on the shoulders.
00:32So I just really need to push the posture up, you know,
00:34trying to look confident.
00:37I really feel like the competition's stepped up another level now.
00:40Any little mistake, any burnt edge, that's it for the chop.
00:45I'll be so happy if I can just go under the radar now
00:48and just advance through each round.
00:50And in fact, Harry wins. Woo!
00:54At the end of the week...
00:57Oh, my Lord!
00:59..only one will be crowned Celebrity MasterChef champion.
01:03Woo-hoo-hoo!
01:05Come on. What an incredible finals week we have in store.
01:08They're going to learn, they're going to have to push
01:11and they're going to have to be on song.
01:13We really need to hurry up with this now.
01:15If I were them right now, with the challenges coming up,
01:18I wouldn't want to miss a single beat.
01:21Let the finals begin.
01:40Hello. Hello. How are we?
01:42Welcome to Celebrity MasterChef Finals Week.
01:54In this round, you are cooking to a brief to cook for Greg and I
01:58a dish inspired by a well-known chef.
02:03This round truly counts.
02:05At the end of this, one of you is going home.
02:08The food so far has been absolutely amazing.
02:11Make it amazing today.
02:13One hour, 45 minutes. Let's cook.
02:16Good luck. Good luck, everybody.
02:21The dish needs to be inspired by a well-known chef,
02:24but they also need to put their own personality on it.
02:27Take a recipe, take an idea, take an inspiration and then run with it.
02:32It's all calm at the moment, but I'm a little bit apprehensive.
02:37Tiny bit of pressure. Just a little bit.
02:41I'm enjoying this process. Small margins now.
02:44Just can't make mistakes.
02:46Throughout the competition, Harry's shown us he's got a great palate.
02:49He's also technically able.
02:51But it was that last round that really blew us out of the water.
02:55Boom.
02:58He showed true style and sophistication.
03:02The thing is, the last round went so well.
03:05Was it too good?
03:07Should I have saved it?
03:09Now we just have to groove today.
03:11I really want to put on a performance.
03:13And I want to put on a show.
03:16Harry, you're in the finals.
03:18It's crazy, isn't it?
03:20I'm loving every second of it. I'm so happy to be here.
03:23Who's the chef that inspires you?
03:26James Martin, because my daughter would often look at him
03:30and think it's her grandad on telly.
03:32He looks fairly similar to her grandad,
03:35so it allowed us half an hour or so to be able to relax
03:38and just watch our grandad cook.
03:40This is the dish that I learnt through watching some TV.
03:44Lamb cutlets with dauphinoise potatoes.
03:47I've got some carrots with it.
03:49I am also going to attempt to make a red wine sauce,
03:51and that's going to be a struggle for me because I don't drink red wine.
03:54You said to me before, when you're racing,
03:57you look around, see if you can smell fear.
03:59Yeah. Listen to the room.
04:01Pure silence. We're scared.
04:04Inspired by James Martin,
04:07we're entering the world of classic top-drawer cookery here, aren't we?
04:12Personally, I can think of nothing better to eat than lamb cutlets.
04:17I'd like some really crispy fat.
04:20That's where the flavour is. Make sure the meat itself is still pink.
04:24Dauphinoise potatoes, layers of potatoes.
04:27The potatoes should have the smallest amount of cream
04:29running through them to hold it together.
04:31Too much, and the whole thing just becomes too rich and creamy.
04:35I'd say James Martin inspires me,
04:37probably because of the fact that he makes food
04:39that the whole family can eat.
04:41But at the same time, he can make it a bit indulgent.
04:45The one thing that is troubling me slightly is the red wine sauce.
04:49That has got to be sticky and glossy.
04:52It can't be like a glass of wine.
04:54If he's never done it before, it's tricky.
04:57I'll just lemon juice myself in the face.
05:00Craig has a huge amount of knowledge and likes to show off technique,
05:04but he's throwing too many things at a plate.
05:06He needs to now understand that less is more.
05:10Today could be pivotal.
05:14Who's the inspiration, Craig?
05:16Otto Lenghi. The guy, right?
05:19He's so creative and it's brilliant sharing food.
05:22You just lay it out everywhere.
05:24So I've got a butterflied leg lamb here.
05:26I'm going to do like a shawarma kind of marinade on it.
05:29I'm going to do you some really nice smooth hummus, I hope.
05:32I'm going to do some cumin flatbreads for you as well.
05:34I'm going to do a root slaw, labneh cheese,
05:37and then I've got some nice potatoes coming your way
05:40with za'atar on them as well.
05:42It's very Middle Eastern.
05:44You've been cooking in that eclectic style all the way through.
05:48Has there been the hand of Otto Lenghi on your shoulder
05:50throughout this competition?
05:52He's in my ear, those little soft whispers.
05:58Oh, I do like the sound of what Craig's doing,
06:00but it's typical Craig, isn't it?
06:02Why do six things when you can do 18?
06:05Craig's taken a leg of lamb, he's taken the bone out,
06:08and he's got North African spice mix he's put all over the lamb.
06:13Potatoes, be good to me.
06:15We've got za'atar roasted potatoes.
06:17Za'atar is Middle Eastern spice.
06:19We've got flavoured flatbreads, we've got hummus.
06:23The problem is when you attempt so much,
06:25can you give all of your focus to each and every thing?
06:30I don't know where I am with time, I don't really understand it anymore.
06:33I never seem to have enough.
06:35The problem with this competition is you've got to cook well enough
06:38to impress the two lads.
06:39You've got to make sure you don't muck it up
06:41in case you bump into Otto Lenghi at some stage in the future.
06:44You've got to try and stave off the competition
06:46from the other brilliant competitors.
06:48There are so many levels of pressure and stress.
06:51It's unbelievable.
06:54You've got one hour left, everybody.
06:56One hour left.
06:58Time, time, time.
07:00The time is really against me right now.
07:04Well, we fell in love with Vito because of his love of the food
07:07of south of Italy, where he grew up.
07:09Whether that be Neapolitan street food, tiramisu, or a splendid cake,
07:13I mean, he just knows that food.
07:15This journey, this beautiful experience, it means the life to me.
07:20And it's given me the possibility to grow in so many different ways.
07:24I'm surprised.
07:28Vito, you've been in a few finals before in your life, haven't you?
07:31Yes.
07:32How does it feel now to be in the MasterChef finals?
07:34Last night I was not sleeping.
07:36I was, you know, when you wait the day before Christmas
07:39for Santa Claus the next day?
07:41That's how I felt.
07:42So today was like I'm really in a bubble right now.
07:49Today I'm going to make a parmigiana.
07:54The chef that inspired me is Chef Carnavacciolo.
07:57He's from Naples.
07:59He told once that his mum recipe is the best in the world,
08:03so I took his mum recipe, I put some of my personal touch on top,
08:06and now it's ready to be delivered to MasterChef.
08:10Melanzane parmigiana.
08:12Melanzane is the Italian name for aubergine.
08:15Slithers of aubergine.
08:17And the parmigiano, which is the cheese.
08:19What he's doing is adding flavours to it.
08:22He thinks when he hearts it, make it different.
08:24He's taking deep-fried courgettes, mozzarella,
08:28provolone, cheese, red pesto, and then prosciutto.
08:32And then he's going to bake it so it all comes together
08:35and goes nice and soft.
08:36But when he cuts into it and takes it out of the dish,
08:39we can see absolute layers.
08:42That's going to be the tricky bit.
08:44It's very risky because if I go wrong,
08:46there is no way to recover the mistake.
08:48And I will know this just at the end, when the dish is already ready.
08:53This is the first time in a competition where you're cooking Italian
08:56and it's not classic, classic, classic.
08:58Yes.
08:59Is that daring or is that dangerous?
09:01At this stage, I think I have to take the risk.
09:07I'm feeling really excited.
09:09This is a really important dish to me
09:11because it's from where I'm from, the North, Yorkshire.
09:14So we're hoping to make the North proud today.
09:17Come on!
09:21Richenda continues on a journey of showing us food
09:25from all around the world.
09:27She's always full of surprises.
09:29She can turn her hand to anything.
09:32It's definitely safe to say I've got the MasterChef burger.
09:35I want to take the title, of course I do.
09:37I'm in it now.
09:38There's no point in pretending.
09:40I'm being modest and humble.
09:42I'm in for the win now. I'm in for the win.
09:46Who's the chef that's inspired this in you?
09:49My father-in-law's favourite dish to cook on a Friday night is a curry.
09:53He nips out to the fish and chip shop,
09:55buys four battered fish and sticks them on top.
09:58Right?
09:59That won't find dining enough for MasterChef.
10:02So I was trying to find a dish that was very similar
10:05and the lovely James Martin popped up.
10:07And they're both Yorkshiremen.
10:10So they like hearty fare, you know.
10:13What's the name of your father-in-law who likes the curry?
10:16It's Bob, but to me it's Pops.
10:18All right, here's to Pops Bob.
10:20Nice one, Pops.
10:24Richenda is not going to batter her fish.
10:27She's pan-frying cod.
10:29What we're hoping for here is soft, beautifully cooked fish
10:32that falls apart.
10:34With that, curry sauce, quite vibrant,
10:36a good amount of spice in the back of your throat.
10:39And then the texture of chips, but in the shape of a bhaji.
10:43I have no doubting that Richenda can cook this dish.
10:46It's how it looks on a plate.
10:48Because if it looks a mess, it could taste a mess.
10:53You have just 30 minutes. 30 minutes left.
10:56Okey-dokey.
10:58H's story is quite remarkable.
11:00Came in here as a complete and utter novice cook
11:03and has just been growing with the competition.
11:06What I like about H's food is it's theatrical
11:09and it's crowd-pleasing food.
11:12I've never made a kick in this competition,
11:14but I've got to show John and Greg that I am still progressing
11:18and I'm pushing myself.
11:20Are you ready yet? And I want that trophy.
11:24As a celebration to the finals,
11:26have you decided to cover yourself in chocolate?
11:29I have chocolate dip today. I mean, literally, look at me.
11:33As you've seen, my time in the competition,
11:36I've brought a little bit of drama and theatre,
11:40but my dish today is inspired by somebody else
11:43who is a master of this.
11:45Heston Blumenthal.
11:47Now, that's aspirational.
11:49The dish is an amazing chocolate cake
11:52layered with popping candy
11:54and I'm going to do a Turkish Delight ice cream with it.
11:57Wow.
12:00Chocolate cake with popping candy is one of Heston's signatures.
12:04Cake! Cake! Cake!
12:06He's going to try and take the artistry of Heston Blumenthal
12:10and do it in one hour and 45 minutes.
12:13I've never met Heston. Why would I even meet Heston?
12:16Heston's not even in my world. Does he like stamps?
12:20H is going to layer three pieces of that cake,
12:23one on top of the other.
12:25I don't want to jinx this, but...
12:27It's really good. Really good!
12:29In between each layer, he's doing buttercream and then popping candy,
12:33so when we eat it, we get that little explosion in our mouth.
12:37Oh, my God, look at that.
12:39It's not going to be small,
12:41it's going to be a proper mound of chocolate cake.
12:44Kind of like groped in your bathroom.
12:46Turkish Delight ice cream. Absolutely heavenly.
12:49Flavoured with rosewater.
12:51But you don't want your ice cream to be too sweet,
12:54because you've got a very, very sweet cake.
12:56So you've got to find the balance just right.
12:59Final ten minutes, please.
13:02Woo-hoo-hoo!
13:05Come on.
13:08I think we're in an OK place...ish.
13:13I'm eating my way in.
13:16It's really yummy.
13:18The lamb is looking good, but I've got a conundrum on my hands
13:21with how I'm going to get my potatoes out.
13:23I want a circle, but my dish is quite deep.
13:26My circle is quite shallow.
13:29No, I'm not... I'm never relaxed here.
13:3463 there, I'm taking it out.
13:37Five minutes left.
13:39HE GASPS
13:40That's stressful, man.
13:45I've changed up my plan, cos this cutter ain't cutting food up.
13:52Let's see if this is cooked.
13:54How is my baby?
13:5660 seconds. That's all we've got.
13:58We've got 60 seconds.
14:00Oh, my Lord!
14:03Woo-hoo!
14:09Your time's up.
14:10Boom.
14:11Everybody stop.
14:13Oh!
14:16What is wrong with you?
14:19I haven't seen a mess like that since my youngest was, like, six months old.
14:25Harry. Come on, my friend.
14:27Go, Harry.
14:28First up is Olympian and gladiator Harry.
14:32Inspired by chef James Martin,
14:35he's serving lamb cutlets with dauphinoise potatoes,
14:39pea puree,
14:41caramelised baby carrots
14:43and a red wine sauce.
14:56That lamb is delicious.
14:59You've got some proper colour on the outside
15:01and you've crisped up that fat.
15:03Fantastic. It's nice and pink inside.
15:05Your dauphinoise, a little bit of garlic in there,
15:07a lot of rosemary. Good.
15:09I really, really enjoyed that.
15:11I like the sweetness of the pea puree.
15:13I think you've done that very, very well.
15:16Harry, the red wine sauce has got a really lovely sheen to it.
15:19You have over-seasoned it. Mm-hm.
15:21The carrots, overcooked. OK.
15:24I'm sure that your daughter would love them
15:26because they're really, really soft,
15:28but they can have a little bit of a crunch to them.
15:30You've got a really lovely foundation of cookery.
15:33It just could be a little bit more precise. Yeah.
15:37Although I presented a good dish, there was critiquing errors,
15:40and I think because the fact it's finals week,
15:42we are literally looking at the smallest, smallest of margins here.
15:45But, look, we move forward, we keep moving.
15:49Taking inspiration from Neapolitan chef Antonio Calavaciulo,
15:54dancer Vito has made his own version of the Italian classic parmigiana.
16:01Baked layers of deep-fried aubergine and courgette
16:04with prosciutto ham, parmesan, mozzarella and provolone cheeses,
16:09red pesto and tomato sauce.
16:11Look at that. Beautiful slice.
16:15Served with sun-dried tomato pesto and mini focaccia.
16:25This is parmigiana in fifth gear.
16:27It's got smoked cheese, it's got mozzarella, it's got parmesan,
16:31which have all got their own flavour.
16:33You get the richness of the ham as well.
16:35The aubergines and the courgettes disappear completely,
16:38it's just layers, almost like they're pasta.
16:40I like it a lot. Bread's made beautifully.
16:42The pesto itself, I think, is a really nice accompaniment.
16:46What I absolutely love is you've added to it
16:50without taking away its soul.
16:52That is delicious. Absolutely delicious.
16:57When I was giving the first bite, there were, you know,
16:59that silence before they give you feedback.
17:01It's killing me, but at the end, it brought me to heaven.
17:07In tribute to Yotta Motelenghi, TV and radio presenter Craig
17:11is serving butterflied leg of lamb in a shawarma spice marinade
17:16with labneh cheese, hummus and toasted pine nuts,
17:20cumin-seeded flatbread, za'atar roasted potatoes and root slaw.
17:28You sometimes forget what you've cooked.
17:30Well, I'm not surprised at how much you do.
17:41There's nothing shy about that, is there, Craig?
17:43I mean, you're bouncing around the Silk Road and the spice trail.
17:47I love that lamb. That lamb's cooked absolutely beautifully
17:50and across the top of that, a lovely mixture of smoky spice.
17:55Your hummus, creamy and smooth, a lovely texture.
17:58The crunchy slaw itself, I like,
18:01but right now I feel like I want a bit of fresh,
18:04just to give it a bit of brightness.
18:06Because I've got bread, I've got potatoes.
18:08Do you know what? I forgot to put the chopped herbs in the slaw.
18:12The detail's all important. Yeah.
18:15I love the seeds across the bread, giving it smokiness.
18:18The spice you've put across the potatoes are going slightly bitter.
18:22Your labneh is salty. It's an extraordinary amount of work.
18:26And I think you've got some amazing flavours in here.
18:29Thanks, Craig.
18:31Anyone for herbs? I've got some herbs for sale.
18:33Unused, untouched.
18:35You all right?
18:37Look, I'm happy. I really enjoyed the cook.
18:40Oh, I do so many stupid things, though.
18:43Like, every time I come out, I go, oh...
18:46I feel like I'm quite close to getting it right.
18:50I just need to fix the little bits at the end.
18:54Actor Reshenda's dish is inspired by two Yorkshiremen,
18:58chef James Martin and her father-in-law, Bob.
19:02She's serving cod fillet topped with pickled onions and crispy skin,
19:07with a mushy pea puree,
19:10onion, pea and potato bhajis and a curry sauce.
19:15Your presentation here, I think, is great.
19:17It's got clarity. It's a great-looking dish.
19:24Your piece of fish is cooked beautifully.
19:27Well done.
19:29Your curry sauce, it's almost like a fish-and-chip shop curry sauce
19:33that you get in a carton.
19:35But it is peppery, it does build with spices you eat.
19:38I'm very much enjoying this dish.
19:40Thank you very much.
19:42Your pea puree, good amount of salt in there,
19:45but slightly sweet as well. I like that.
19:47Bhajis, crispy on the outside. They're cooked very, very well.
19:50But what's clever about this
19:52is it takes the comfort food, curry, fish and chips,
19:56puts them together on a plate with elegance.
20:01I feel great. I feel so happy.
20:04Oh, I hope they're all up north and eat the dish.
20:07They might miss the batter from the fish, though, up north,
20:10cos it's a bit colder there.
20:14Finally, it's Popstar H,
20:16whose dessert is a tribute to Heston Blumenthal.
20:19A layered chocolate cake with buttercream icing and popping candy,
20:24finished with edible flowers and Turkish delight ice cream.
20:30Now, I reckon that's about two or three kilos.
20:34That's by chocolate. I reckon.
20:42H, that really lovely chocolate cake is wonderful and moist.
20:47Your buttercream is rich and it's sweet.
20:50Then you have chocolate popping candy as well, which is good,
20:53but it's just way too big and it's too rich.
20:57That ice cream is delightful.
20:59It is the flavour of Turkish delight.
21:02That's the most subtle thing on the plate.
21:04It's just chocolate on chocolate, and as much as I love chocolate,
21:08I'd like something else just to break up the chocolate.
21:14Today was a massive risk for me.
21:16Every slip-up counts now.
21:18Death by chocolate, I knew.
21:21The only thing that I have worries about is my portion size.
21:25Better too big than too small. Yeah.
21:28You can never be too big, darling.
21:34Well, start of finals week, and what a fantastic five we have.
21:37I think they're cooking up a storm, actually, John.
21:41Listen, here's the headline here, right?
21:43I don't know how they're going to make the call,
21:45but, you know, whoever goes, go home happy,
21:48because, my word, we left it all out there.
21:50Good work. Good work. Agreed.
21:54I think Richenda's dish was really clever.
21:56We had the idea of fish and chips and curry,
21:59and she put it together in a really great way
22:01with a huge amount of technique.
22:03Our dish today was quality.
22:04Richenda's going through to the next round.
22:07Vito's cooked the melanzane parmigiano.
22:09It was absolutely delicious.
22:11It was great food, the sort of food you'd sit down
22:14and indulge in.
22:15Vito is going through to the final four.
22:18We've now got a conversation about Harry, Craig and H.
22:24Harry gave us very well-cooked lamb.
22:26I like the flavour of the rosemary and the dauphinoise,
22:29but his carrots were boiled within an inch of their life.
22:33And the red wine sauce was made really, really well,
22:36but maybe slightly over-seasoned.
22:40Craig, I'll tell you why I'm impressed.
22:42He turned up today with a whole leg of lamb.
22:45Boned it, marinated, cooked it beautifully.
22:47He's showing technique,
22:49but because he had given himself so much work to do,
22:52he'd forgotten about the little touches
22:54that take food from the everyday to the fantastic.
22:59H is learning really fast in this competition.
23:02He had a lovely moist chocolate sponge,
23:04rich buttercream, chocolate popping candy,
23:07but then he assembled it and it was massive.
23:09I wanted a contrast.
23:11It was just too much chocolate, wasn't it?
23:17I would be absolutely gutted if it was me to go home today.
23:23I'm not ready to go.
23:25I need this. I want this bad.
23:30I'm a little bit nervous because...
23:32I have things I want to fix and I want to fix them.
23:35I want to prove myself more.
23:39Of course I don't want to go home. Who wants to go home?
23:42The kitchen's my home.
23:44The decision's out of my hands.
23:46It's up to them what they say and I've got to accept it,
23:48but I'd like to stay.
23:58Bring it in. Bring it in.
24:02What an incredible start to finals-making.
24:05Thank you very much for all your hard work.
24:07It's been an absolute joy.
24:10But as you know, sadly, one of you will be leaving the competition.
24:17The celebrity leaving us is...
24:27..H.
24:29Oh, buddy. It's OK.
24:34It's OK.
24:36I think I've had the craziest, most amazing life.
24:41I love you.
24:43Thank you for changing my life.
24:46Seriously. I mean it.
24:48Bless you. Bless you. Can we shake your hand before you go?
24:51No, I want a hug.
24:56Are we smothered in chocolate?
24:58Come on, come on, bring it in.
25:01Well done, mate. Tragedy!
25:03Tragedy!
25:05Tragedy!
25:08Smash it, guys! Yes!
25:10Legend! Bye!
25:13I am absolutely amazed that I even made it this far.
25:18There's a little bit of me that would have loved to carry on,
25:21but I'm so proud of myself.
25:23I've learnt so much.
25:26You know, I can fillet a fish.
25:28I can make pasta.
25:30I can cook a lobster.
25:32But I will tell you, I'm going to be eating out every night this month.
25:41You are the final four. Congratulations.
25:48Come on, final four!
25:50We never thought we'd get this far, but we did.
25:53So there we are.
25:56I think it's outrageous.
25:58Again, proper squeaky bum time.
26:01You know, have I done enough?
26:03It's phenomenal. What a ride, eh?
26:07I am so excited. I am buzzy.
26:10And I consider myself as a very lucky person right now.
26:14At this point, I can't even process the fact that I'm here,
26:17so quick refresh, I need some sleep,
26:19and then I'll be ready for whatever Celebrity MasterChef has for me.
26:23Next, we are taking you back to a golden age of transport.
26:29You are going to be cooking a luxury four-course lunch on a train.
26:37Go and get some rest. You have got a very early start.
26:41Am I too wide for a train?
26:50It's 6am, and the celebrities are arriving
26:54at the Battersea train depot in South London.
26:59They're about to face their toughest challenge yet.
27:04The iconic British Pullman was part of the pre-war boom
27:08in luxury rail travel,
27:10offering first-class service in lavishly decorated carriages.
27:16Now restored to its original splendour,
27:18guests can experience the opulence of its heyday
27:22whilst enjoying a fine-dining meal cooked on board.
27:26Listen, there are a number of challenges,
27:28but I don't think they get more elegant and smart than this.
27:31This is an echo of a more glamorous past.
27:36The pretty views of the British countryside
27:38are not going to be enough for the customers.
27:40The food has to be elegant and sophisticated.
27:44This is enormous. Absolutely enormous.
27:47Today, each celebrity will be responsible
27:50for one course of a high-end lunch
27:53served to 20 guests on the exclusive train...
27:58..from a menu designed by head chef John Freeman.
28:04Hi, how is everyone? Good, good, good.
28:07OK, so as you see, we're doing the prep here.
28:09It has to be ready by 9am.
28:11Transfer it onto the train, train departs,
28:14then we finish cooking on the train, OK? OK.
28:17Train's moving, so that's a little added little bonus for you.
28:21Cool. Let's go. Thanks, Chef.
28:26The celebrities have just two and a half hours
28:29to get through their prep before the train departs.
28:33The issue here is timing,
28:34and they're going to have to work really fast here at the depot
28:37because the train has to leave at a certain time.
28:41We don't want to let the train down.
28:43I think it's non-negotiable.
28:47Right now, they're in the safety and the comfort of the depot kitchen,
28:50plenty of space, lots of equipment,
28:52but once they get on that train,
28:54they're going to get the shock of their life
28:56when they realise how small that galley kitchen truly is.
28:59It's very cool.
29:01Dancer Vito is in charge of the menu starter,
29:05a heritage tomato tart tatin
29:07with a tomato compote and basil mayonnaise.
29:12It's so, so challenging, honestly,
29:16but we love challenge, yeah, we love challenge, yeah, we do.
29:19Vito must prep all the dish's elements
29:22and leave time to assemble 20 tarts before he gets on the train.
29:27His first job is to make the rough puff pastry for the tart bases.
29:32I'm putting the butter and the flour together,
29:36trying to make a kind of dough.
29:39Rough puff pastry is supposed to be quite fast.
29:42It's still going to take him two hours to make it.
29:44That means he's got to be straight on it,
29:46really watch what he's doing.
29:48I'm doing good because the consistency is different than pasta,
29:52but I'm really treating it as a pasta.
29:55Vito is under pressure,
29:57because if there's anything wrong with the pastry,
30:00no-one's getting a tartatin, they're getting a tomato salad.
30:03I have to make it, you know.
30:05As we say in Italy, it's yes or yes.
30:07There is not a no option, you know.
30:12This is what you need to do.
30:14800-gram block of Parmesan, a grater,
30:18and this can be your new workout regime.
30:20Look at that. I've got a pump on and everything.
30:22Massive, mate.
30:25Gladiator Harry will be doing the heavy lifting on the fish course.
30:29Harry's dish sounds really elegant.
30:31He's got pan-fried halibut sitting on top of a saffron risotto
30:34with a dill oil around the outside.
30:36Wonderful colours, wonderful flavours.
30:39Really understated, but technically difficult.
30:42Yo, Vito. Yeah? I'm making your dish, mate. What's that?
30:45A bit of risotto. Oh!
30:47Come on. Come on.
30:51So, Harry, the risotto here, we're going to get it 70% cooked,
30:54and then we'll finish the rest on board.
30:56Perfect. Lovely. Yes, Chef.
30:58So, I've got my stock going, which is going to be used on a risotto.
31:03I've done my dill oil. That's separating now.
31:07Harry has to follow the risotto recipe absolutely perfectly.
31:11Let the tips go a little bit white, and then we get the old sauce in.
31:15Too much liquid in that risotto here at the depot
31:18will result in a stodgy risotto.
31:20That will cost a lot in the club, you know.
31:23Not enough, and the rice will be so hard,
31:26it will take ages for it to be cooked on the train.
31:29I just know, for me, it's going to get stressful on the train.
31:32When I've got a pan, fry this, do that, do this, do that,
31:36and I'm a bit wide for the train as well.
31:39Oh, mate. Not going to be fun, is it?
31:43While Harry worries about the journey ahead,
31:47actor Reshenda needs to work quickly
31:49if she's going to get through the mountain of prep for the main course.
31:53Reshenda has got a lamb dish of multiple components.
31:56She's got a piece of lamb that she's going to have to cut up and trim herself.
32:00She's got fondant potatoes that we know take a lot of cookery.
32:03She's got a red wine sauce, and she's got a steamed cabbage parcel.
32:07That's a tonne of work.
32:09Here we go, here we go.
32:11I really hope right now Reshenda's got her sleeves rolled up
32:14and she is steaming it.
32:16Right, sending back.
32:19It's like a calippo.
32:21She's got to cut out those fondant potatoes.
32:24Oh!
32:26I hope you got that.
32:28And colour them here.
32:30They will then be cooked and finished on the train.
32:33What about if I did it like that?
32:36Oh!
32:39I've only got another 25 to go.
32:47The lunch's intricate dessert
32:49is in the hands of TV and radio presenter Craig.
32:52A chocolate sponge topped with ganache,
32:55decorated with pink peppercorn meringue shards,
32:58quenelled cream and raspberry coulis.
33:01This is a proper test for Craig
33:03because these are technically challenging processes
33:06and I really hope the occasion doesn't get the better of him.
33:10With a slow-cooking meringue on his prep list,
33:13a fast start is all important.
33:17So we have to be on the train at nine
33:19and my meringue is due to come out at nine.
33:22I'm going to tell you a secret.
33:24It's due to come out at ten past nine.
33:26The timing on his meringues,
33:28if there's a problem with it, those meringues are staying here.
33:32Next for Craig is the dessert's base,
33:35a delicate flourless chocolate sponge.
33:38Fun fact, I'm not sure if I ever made a cake before.
33:41It's very important, your first cake,
33:43to be for 20 people on one of the most prestigious trains in the country.
33:46It's very important that's your first cake.
33:48The sponge at the depot has got to be absolutely light and beautiful.
33:53Also, like, it's got to be so dainty.
33:55You may have noticed this, but I don't really do dainty,
33:58so dainty's a new world for me, you know?
34:01Now, if Craig has a weakness, it's presentation.
34:04He likes to do loads of processing
34:06and then just chuck it on a plate from six feet away.
34:08You cannot do that on this train.
34:10Anyone having a good time yet?
34:12Oh, yeah. I've woken up, I've woken up.
34:14Are you woken up now? Yeah. Finally.
34:18OK, guys, we've got an hour and 15.
34:21With half the prep time already gone, Vito's rough puff is resting.
34:26This temperature is too cold for me.
34:29But he still has a long list of jobs
34:32and is only just starting to prep the 200 heritage tomatoes
34:36that need to be peeled for his tarts and compote.
34:41I am doing the little cut on the tomatoes
34:43because I'm going to put in the boiling water
34:46because they have to unpeel, but the cold is making me slower.
34:52You can see Vito's face has fallen. It's not going quite to plan.
34:55Vito's definitely behind.
34:57Right now, the chefs have to step in to help me with the tomatoes.
35:00With the clock against him...
35:02Mamma mia!
35:03..and tarts to assemble,
35:05Vito needs to get the 20 rough puff pastry bases made.
35:09I'm doing a proper choreography, you see?
35:12I'm, like, moving around.
35:14So Vito has got to make sure his pastry is rolled out, cut,
35:17and his tomatoes are cooked.
35:19Then he's got to assemble the tartar tart,
35:21so that when he gets on the train, all he has to do is bake them.
35:24They really develop their muscles doing this, you know?
35:27I don't think the lad realises how much pressure he's under.
35:34So, we make 20 of these, yeah?
35:37Across the kitchen, with the saffron risotto cooking...
35:41Oh, my gosh.
35:43..Harry is facing his own challenge.
35:45Urgh! Urgh!
35:48The preparation of the halibut.
35:50Ooh, this is a big fish!
35:52Yeah! Thanks, mate.
35:55I haven't filleted a fish, really, before.
35:58I'm not scared.
36:00So, I'll do one for you, Harry, yeah?
36:02I'll let you do the rest.
36:04A halibut is a big fish,
36:06and he's got to get 20 identical portions out of that halibut.
36:11So far, so good.
36:13I'm doing my best to get as much meat off this bone as possible.
36:20I just hope he doesn't hack that fish to bits,
36:22because it's also a very, very expensive fish.
36:25My God.
36:27I've just been left to it, and I think that's OK.
36:31Now, cooking 20 portions of fish to order on a moving train,
36:35the challenges get much bigger than that.
36:37I get travel sick as well.
36:40Oh, mate, really? Yeah, yeah, yeah.
36:42How are you going to prepare yourself for this?
36:44I'm just going to see what the narrow corridors are like.
36:47I'm going to make sure that the majority of the time
36:49I'm facing the way we're travelling,
36:51and I'm cooking all my fish at the same time.
36:53Harry, you're in big trouble. I am.
36:56On the mains, the heat is on for Reshenda,
36:59who's colouring the fondant potatoes.
37:02I like it, I like it.
37:04A thinner.
37:06Definitely stressed.
37:08I'm going to set the whole place alight.
37:10I mean, why do they let me in here?
37:13Reshenda, time's ticking on. I really need to get that lamb stall started.
37:16Yes, yes, yes, no problem.
37:18Reshenda, you have an absolute tonne to do.
37:21Sauce, fondant, lamb, cabbage.
37:24Yes, yes. Are you all right?
37:26Yeah, I'm all right, I'm all right. I am chilling.
37:28Well, I'm not chilling, I'm not relaxed.
37:30Reshenda, you are a lovely cook, but I am worried about you.
37:33Are you?
37:36I think Reshenda can do it,
37:37but I'm really worried about the amount of work she's got.
37:40I mean, she's got her sauce underway.
37:42That is nowhere near reduced enough.
37:44She still, as yet, hasn't managed to wrap one of those cabbage parcels.
37:48Reshenda is not the only one feeling the pressure.
37:53On the pastry section, it's the moment of truth
37:56for Craig's first attempt at a chocolate cake.
37:59Get your bag.
38:01Honestly, I'm not a chocolate guy this hour of the morning,
38:04but I would live in there.
38:06That's yum.
38:08Desserts is not your big thing, is it, mate?
38:10Not my thing.
38:12I'm actually, do you know, the calmest I've been,
38:15cos I'm having to just think everything out really slowly.
38:18You do look different.
38:19I'm used to you bouncing around the kitchen with loads of energy.
38:22You look very different. You haven't had a small nip.
38:24I've been drinking very heavily since about 3am.
38:29OK, guys, half an hour, yeah?
38:31Yeah. Yeah. 30 minutes?
38:33Yes, Chef. Cool. Let's go. Let's go.
38:35With the train soon to leave the depot, Vito's nowhere near ready.
38:40All his pastry base is cut.
38:46But he needs to peel the rest of his tomatoes,
38:48make a compote and a basil mayonnaise
38:51before he can begin to assemble the tarts.
38:54I have to be faster, so I have really, really to be focused now
38:58and to channel my energy, otherwise I'm going to be late.
39:01The train is going and it's going without me.
39:05Vito, a little bit behind schedule. I'm starting to panic.
39:10On the fish course, Harry is faring much better.
39:13Just now got to give this risotto some TLC, do you know what I mean?
39:17Make sure it's got that tender, loving care,
39:19just a little stir here and there.
39:21Look at me wrapping!
39:25On the main, Richenda's struggling to get through her own long prep list
39:29and has only just started making her cabbage, mint and pea parcels.
39:34This is a time-consuming bit.
39:37How many more have you got to go?
39:39Only another 19.
39:4119? Yeah, yeah, yeah.
39:43What have you been doing all morning?
39:45What? Don't start with me this morning!
39:49Things are looking better on dessert.
39:52Make the sponge, done.
39:54Make the coulis, done.
39:56Good shape.
39:58But there's still one key element Craig is worried about.
40:01You haven't got very long.
40:03No, my concern is the meringue,
40:05because it's going to be ready as the train leaves.
40:09Other than that, though...
40:12..can you organise some leaves on the line, John, please?
40:15It's now 8.55am and prep is still not complete.
40:20We've got five minutes, yeah?
40:22What else have you got left to do?
40:24I have to check the compote, the fire.
40:28Risotto's good.
40:30Used that whole bottle of white wine, so it was a bit nice.
40:33Richenda, how are we doing? I've got four more parcels to do.
40:36Four more parcels? Let's go, let's go.
40:40OK, put them in there.
40:42With the train about to depart and some jobs still unfinished,
40:47the only option is to load up what they've got.
40:50Guys, time up, we've got to go, yeah?
40:52OK, let's do meringues.
40:54Whatever you've done, that's it, we have to go.
40:58Are they done yet? I don't know.
41:00Go crispy? Hard to tell.
41:04They've got to make sure that every single component part
41:07of the dish is prepared and accounted for.
41:10Guys, let's go.
41:11Because once that train leaves, there's no going back.
41:14There's not a shop along the way.
41:16Savoy cabbage, parsley? Yes.
41:18Potato fondant? Yes.
41:19Lamb rump? Yes.
41:20Lamb sauce? Yes.
41:21Let's go, go, go, go, go, go.
41:26Ooh!
41:29Oh, my word.
41:31Take that and pass through the hatch.
41:34Yeah, I'm here, darling.
41:35There you go, buddy.
41:36That's tight, right?
41:38Yeah.
41:39This is definitely not as big as I thought.
41:45Well, I tell you what, that was touch and go, wasn't it?
41:48WHISTLE BLOWS
41:49They made it onto the train, but not all the prep is done.
41:52Our guys are going to have to catch up and catch up fast.
41:57As the train heads to London, Victoria,
41:59where the lunch guests will board,
42:01the celebrities have no choice but to make up time
42:04in its compact galley kitchens.
42:08Vito is really way behind. I mean, way behind.
42:11He should have assembled the tarts in the depot.
42:13He's got his pastry rolled out,
42:15but he's going to have to put them all together on the train.
42:18Pastry on top? Pastry on top.
42:20Let's make sure that pastry's nicely tucked in.
42:22I'm really worried about Vito. I really am.
42:25Yeah, actually, I have to keep going,
42:27because there is not so much time left and I have so many things to do yet.
42:31Oh!
42:33I'm going to get trouble sick.
42:36I'm trying to hold it.
42:39Harry's actually got everything done.
42:41The risotto is part cooked, the fish is all prepped.
42:44He's just looking around for a couple of little micro herbs to put on top.
42:47Oh!
42:49This is rough, this one. This is rough.
42:51At the minute, I've only got that window open because I need some air,
42:54but this could all blow away.
42:56For somebody who runs that fast,
42:58I can't believe he gets trouble sickness.
43:01Oh!
43:05I was really worried about Rochenda.
43:07I mean, a massive to-do list.
43:09The lamb is prepped, but it's got to be brown before it goes in the oven,
43:12so she's going to have to do that now.
43:14Hot fat and a moving train.
43:16What could possibly go wrong?
43:18But, yeah, it's a lot to go on the plate.
43:20It's like six or seven elements.
43:22Think about the danger points here.
43:24We've got lamb being cooked,
43:26we've got potato fondants, sauce being done,
43:29all on a train.
43:31Because the space is so small,
43:34it's hard to crack on.
43:37Do you know what I mean?
43:39You know when you go to someone else's house and you try to cook
43:41and you can't find anything?
43:43But try that on a train when it's, like, the size of a shoebox.
43:46Craig's meringue was ready just in time,
43:50but he's still got ganache to make.
43:52See, do you know what's funny in here?
43:54Giving the space to pour something, it's, like, it's mad.
43:59If that ganache doesn't set, he's got a problem.
44:06OK, in you go.
44:08In you go.
44:10Off you go, boys.
44:12You take care of yourself.
44:14MUSIC PLAYS
44:23The 20 guests for today's special lunch
44:26are staff and regular travellers on the exclusive train
44:30and know how high the standards need to be.
44:33I've been on the British Pullman quite a few times now.
44:36The food is always absolutely fantastic.
44:39Once you come on board in here, you keep coming back again.
44:44The service you get is very, very special.
44:47It's really a special occasion, a special day out.
44:50One of the bucket-list things, I would say.
44:55With just moments to go before service,
44:58Vito has finally caught up on his prep.
45:01Vito's up first with his Heritage tomato tartatin.
45:04Your first lot of pastries done? Yeah.
45:06Yeah, let's get them in the oven.
45:08He's got quite a lot of work to do, hasn't he, in service?
45:10He's got to bake that tart, he's got to turn it out,
45:12he's got to get the sauce on the plate,
45:14and he's got to do basil crisps.
45:16Vito, start getting all your garnishes ready.
45:18Yeah. Basil, olives, compote.
45:22So that's 20 tartatins.
45:24Lovely. That's it. Out they come.
45:26I'm feeling for him right now,
45:28and I'm a little bit nervous about the whole service.
45:30They look quite good now, but you don't know anything
45:33till the moment you turn everything.
45:35OK, Vito, you've got about five minutes, yeah?
45:37Five minutes? Five minutes.
45:40Hey!
45:42I'm so happy.
45:44Looking really good, Chef. Now we're going to garnish them, yeah?
45:47The first thing is the tomato, yeah, Chef?
45:49Yeah. Six, please.
45:51We need to speed up, yeah?
45:53Basil mayonnaise.
45:55Ah! The train!
45:57OK, Chef, let's get the olives on.
45:59The tomato sauce now, huh?
46:01That's it, yeah.
46:03Ah! The word easy is not at all appropriate for this.
46:08Basil on, and we're away.
46:12Service! Ready.
46:14OK, let's go again. That's only round one.
46:16OK, I know.
46:18There is so much detail, presentation, preparation,
46:21and the train is moving, which is not helping at all.
46:25OK, Chef, let's go. We need to find another gear.
46:28OK, service.
46:31Come on, Chef, final push. Last six.
46:33Yeah.
46:38Service ready.
46:42Whoa!
46:45It's like...
46:47I gave my best, all my passion, all my heart in it, so, yeah.
46:52Finger crossed.
46:54The tart itself was delicious.
46:56It was very crispy, but also really nice and flaky.
47:01I'm not a tomato lover, but that was absolutely amazing.
47:05The freshness of the basil and the tomato together, so good.
47:10The flavour was incredible. It was rich.
47:13It really took me to a summer place. It was a really good dish.
47:17Honestly, if the rest of the meal is going this good, very happy.
47:20That's good, I like that.
47:22Perfectly cooked tomatoes with really delicious buttery puff pastry.
47:26I'll tell you what, mate, it was touch and go, wasn't it?
47:28He's pulled it back.
47:30That is a nice, light but tasty way to start the meal.
47:36Right, we're looking at 15 minutes, yeah?
47:38Yeah, game time.
47:40Harry's up next with his risotto, and I want that wet enough,
47:44but still firm enough so it can hold the piece of fish.
47:47So it's a very delicate fish, yeah?
47:49So it needs literally a minute to get a nice colour on it.
47:52Yeah. The bits of fish, he's got to cook them perfectly.
47:56If he overcooks that halibut, it'll be really dry.
47:59You cannot believe the way that I'm multitasking right now.
48:02I've got two pans going, I'm turning the risotto,
48:05we're adding the saffron stock.
48:07This is the bit that I knew would be a bit tricky.
48:10I wonder how Harry's travel sickness is getting on.
48:12I hope he is facing the direction the train's going.
48:17I'm struggling a bit. I'm travelling backwards.
48:19I'm trying to feel some form of sense and calm,
48:22but my stomach's telling me otherwise.
48:24I've got my head telling me otherwise, but I'm holding it down.
48:27I'm holding it down because I have to.
48:29OK, Harry, we've really got to get going now.
48:31Can we get the butter and the parmesan into the risotto, please?
48:34Yeah. That's the consistency we want, yeah?
48:37Yeah. Nice and wet. Perfect.
48:39Chef, you've got three minutes, yeah? Yeah.
48:41Cool, let's go.
48:43OK, you do the oil.
48:48So just fish and parmesan crisp, yeah? Yeah. Good.
48:51That's it, Harry. It's looking lovely.
48:53Another ten of those. Yeah. I'll be very happy.
48:55Thank you. Service!
48:58Yeah, it looks really good. I love the flour.
49:02We're moving at a decent pace.
49:04Chef seems to be happy, which I'm happy about.
49:08Service!
49:15Last one, service!
49:20That's how it's done.
49:22Thanks, Chef.
49:27This was tough.
49:29When you get through it and you see the light at the other end
49:32of the tunnel, literally, it feels good.
49:35I think they'd actually done a really good job.
49:38The saffron risotto just really popped.
49:40Really, really delicious.
49:42The texture felt perfect. I really enjoyed it.
49:45I could taste the halibut.
49:47It melted in the mouth and came off the knife really beautifully.
49:51I think it had been perfectly cooked.
49:53I wasn't expecting it would be that good, but it was sublime.
49:58That risotto is brilliantly made.
50:01Heady with saffron, again, good seasoning.
50:03Look how this fish is cooked. Look, it's just beautiful.
50:06And, I mean, if this is Harry having to battle with travel sickness
50:09at the same time, that's incredible.
50:13Mind the woodwork.
50:15It's time for Reshenda to bring together
50:18the multiple elements of her main.
50:21I've got a lot to do, a lot to do.
50:23Time for lamb, let's go.
50:25We've got lamb, 15 minutes, yeah? 15 minutes, chef.
50:28So, have we got cabbages? Yeah.
50:30Look at those little beauties.
50:33They're like Brussels sprouts, aren't they?
50:35Giant Brussels sprouts.
50:39Potatoes coming in.
50:40Those fondant potatoes, I want to put the knife through
50:43and feel very, very little resistance.
50:45You put your knife in, it's firm, she's undercooked them.
50:49My cabbages are steaming
50:52and we've got our beautiful goat's curd here.
50:56Some lovely chive oil.
50:59I just need to pass this sauce and then it's plating up time.
51:04It's a bit bumpy.
51:08OK, chef, let's test that lamb. Yeah.
51:10Let's check it, yeah? See where we're at.
51:12That lamb, what I want is a really nice colour on the outside
51:16but still pink in the middle.
51:18Get those last ones out, we'll start plating, yeah?
51:21Yeah, man.
51:28Lovely, looking lovely, looking lovely.
51:33Straight down the middle, yeah. Straight?
51:35Yeah, straight like that. That's perfect.
51:39Looking good, chef. OK, let's go.
51:42Service!
51:43So, we have the lovely Romney salt-mashed lamb here for you
51:46with potato and thyme fondant,
51:48savoy cabbage parcel, the goat's curd.
51:50And then a lamb sauce to finish it off for you.
51:54Kitchen itself, a bit moveable, a bit chaotic,
51:58but we like chaos.
52:00How are you doing for sauce, lads, all right?
52:02All good, thank you, chef. Yep, great.
52:06I'm so excited!
52:07Four to go, chef, last four.
52:09Woo-hoo-hoo!
52:12OK, final service!
52:15Hey, look at that. Wow.
52:19Oh, my gosh, I absolutely loved it.
52:22It was so much fun.
52:23It looks delicious.
52:24I mean, I wish I could dig in and sit and have a nice train journey
52:28with maybe a glass of bubbles and watch the world go by,
52:31but, you know, I'm working today, mate.
52:34I'm working, you know.
52:36The Romney-mashed salt-lamb, mine was absolute splendid,
52:40cooked to perfection, outside beautiful, inside almost pink.
52:44The flavours out of this world.
52:46One of the best lambs I ever had.
52:48What was really cool and very surprising
52:51was the savoy cabbage parcel,
52:53which actually exploded into so many different flavours.
52:57The mint and the peas, which has beautiful companion to lamb.
53:02I think the fondant was perfectly executed,
53:05the texture in that was sublime,
53:07just absorbed the right amount of the gravy, the jus.
53:10That was exceptional.
53:14The cookery of the lamb is fantastic.
53:17Her red wine sauce is also fantastic.
53:20Not too reduced, not too over-seasoned, but nice and thick.
53:2420 portions of this.
53:26What Richenda's done here, I mean, I think it's miraculous.
53:30Finally, it's Craig...
53:32OK. Good, Chef. Let's go.
53:34..who must now plate up 20 intricate and identical desserts
53:38to finish the meal.
53:40So I'm removing the cake and the ganache from these moulds.
53:44Oh, don't fall apart on me.
53:46And it's so delicate, I feel sick with anxiety.
53:50I've got to build, like, basically a Jenga dessert
53:53on a train that's ripping apart.
53:55I mean, I don't know what's going to happen here.
53:58Chocolate sponge, chocolate ganache, raspberry coulis,
54:01all together with pink peppercorn meringue shards.
54:04Four, eight, 12.
54:06That's going to take some concentration.
54:10I'm so laser-focused, it's unbelievable.
54:13It should be beautiful.
54:15Please, Craig, make that plate elegant and smart.
54:20The moving kitchen is unbelievable,
54:22because look what we're doing.
54:24A slowly melting chocolate ping.
54:26It's nuts. I actually can't believe I'm doing this.
54:29OK, Craig, let's push. Yeah.
54:33Why is my quenelle not quenelley?
54:36OK, the spoon was just too hot.
54:39Service.
54:45Service.
54:47It's good fun, but it's not easy.
54:49Perfect.
54:51OK, Craig, final four.
54:53Oh, look at those ones, they're so pretty.
54:56OK, here we go, that's us.
54:58Service!
54:59Thank you, Chef.
55:01No, thank you.
55:03Well done, mate. Well done, well done.
55:05I enjoyed it. Great job.
55:07Just like it seemed to go on forever, right?
55:09It's over, it's all over.
55:11Never in my wildest dreams would I ever think
55:15I could do something pretty and dainty like that,
55:18and I'm thrilled.
55:20All from scratch, like, that's cool, that's a cool thing.
55:23I must say, the presentation of the dish was really beautiful,
55:26colourful and vibrant.
55:28The chef definitely hit the mark on that one.
55:30So the dessert was super chocolatey, which is right up my alley.
55:33I really enjoyed the cake sponge underneath.
55:35It was super moist,
55:37and then it held up the chocolate ganache top quite well.
55:40It's a wonderful ambiance, it's a beautiful car you're sitting in,
55:43and you want the food to match that, and it did that perfectly.
55:47I love the flavours, sharpness of the pink peppercorn
55:49and the sweet meringue.
55:51The sharp raspberry against the chocolate is great.
55:54There's a lot of good technical work here,
55:56and more importantly for Craig,
55:58look at the style of the presentation.
56:00That is a stylish dessert. Well done, Craig.
56:07To be on this historic train, cooking food,
56:11just one of those great life experiences, right?
56:14Today is the most pressure I've felt at any stage in this competition,
56:19until the next cook, and I'll feel the same.
56:23Oh, this was an experience.
56:27I really would love to make one more step forward
56:30and get to the final, final, final of the competition.
56:34So I really have to go all the way forward and try to give my best.
56:38The fact that we're talking about finals this weekend,
56:40but mentioning the final is crazy.
56:43This whole journey has been wild, and I don't want it to stop.
56:47I'm absolutely loving every moment of MasterChef.
56:51Oh, I've been a fan of free so bad, like so bad.
56:56What an amazing start to finals week.
56:59I'm really proud of our four finalists.
57:02They have properly worked hard.
57:04Thank you. Thanks so much.
57:09But for one of them, the journey is about to end.
57:12Ah, look at that. Shall we?
57:14Woo-hoo! Yes!
57:16Guys!
57:21Next time... Let's go.
57:24..the celebrities fight for a place in the final three...
57:27Ooh, big day!
57:29..before facing their biggest challenge yet, Chef's Table.
57:34Go, go, go!
57:35..mentored by one of the UK's most exciting talents, Adam Smith.
57:40I must stay perfect.
57:42Skill after skill after skill.
57:53CHEF'S TABLE