Category
🦄
CreativityTranscript
00:00It's finals week on Celebrity MasterChef.
00:06And only the four best cooks remain.
00:11Tonight... Let's go.
00:13..four must become three... Ooh, big day!
00:16..as they fight for the chance to cook at Chef's Table
00:21under one of the UK's most exciting culinary talents, Adam Smith.
00:27We really need to hurry up with this now.
00:29I mean, skill after skill after skill.
00:33I'm so proud of myself.
00:35I've put in so much hard work and I just want to keep going.
00:39My legs are shaking.
00:40There is no space for any mistake at this point.
00:44Everyone's chomping at the bit to snatch the crown.
00:48I want it so bad. Oh, my gosh, I want it so bad!
00:51I've pushed myself right to the edge now.
00:54You don't want to finish a marathon on mile 25.
00:57I want to cross the line.
00:59They've put their heart and soul in it and now it's crunch time.
01:03The pressure is mounting.
01:05Today is the day where you simply have to deliver.
01:09HE EXHALES
01:25Welcome back. This is a big day.
01:28We are looking for our final three.
01:32Today you are cooking to a brief,
01:34and that is to cook for us a dish
01:36inspired by somebody special to you.
01:39This opens the window into your real life.
01:44What you've got to do, though, is make it absolutely delicious.
01:48Ladies and gentlemen, one hour, 45 minutes.
01:51Just three places left in this year's competition.
01:56Let's cook.
02:01Ooh, big day!
02:03HE LAUGHS
02:06Reshenda, she can turn her hand to all sorts of cuisines,
02:10not just the ordinary.
02:11It's full of flavour and it's exciting.
02:14She's got a good eye for presentation.
02:16I'm hoping today that love and that passion
02:19will bring out something very elegant.
02:22The inspiration behind my dish is my wonderful partner, Mark.
02:28We've been together for 16 years.
02:31We've eaten a lot of food together.
02:35We went on this amazing food trip to San Sebastian in Spain
02:39and this is based on a crab tartlet that we had
02:44and I've adapted it to make it into a main course.
02:49What's your dish?
02:50It is crab tagliatelle with squid ink tuile,
02:54some sea fennel and some panko breadcrumbs.
02:58So what were the flavours of this tart in San Sebastian?
03:01So it's got crab, parmesan, tomato,
03:04wrapped up in a delicious pastry case
03:06and so I thought it would go really, really nice with pasta.
03:09Reshenda, is a bowl of pasta enough to get you to the final three?
03:12This is sunlight and happiness, this dish.
03:15This is sitting in a lovely open restaurant drinking beer
03:18and, you know, all the things that I love to do.
03:22Brilliant.
03:24Crab in pasta can be absolutely delicious.
03:28Crab, crab.
03:31The pasta has to be perfect. It's got to have a little bite to it.
03:35I actually don't think I need that much.
03:37That's beautiful.
03:39The way you deal with the pasta, you know.
03:41And that's an Italian watching me.
03:43And the sauce just licking around the outside of the pasta.
03:47There we go, crab going in.
03:50It's got to be bursting full of flavour.
03:55Because how do you elevate a bowl of pasta?
03:59That is lovely.
04:08Vito loves the food of southern Italy.
04:10It's all about family, it's all about love,
04:13it's about food that he grew up with.
04:15He does it brilliantly well.
04:17I expect today nothing less than the bright sunshine of the Amalfi Coast.
04:23I am very tense.
04:24I have to make sure to do good because this is a very difficult dish.
04:32Vito is doing a sweet dish and it's called pastiera.
04:37It's a large tart usually served around Easter in the south of Italy.
04:42Filled with a custard flavoured with orange and lemon.
04:46Ricotta and added to that puffed cooked wheat.
04:50My inspiration is my uncle Vito.
04:53And this was his favourite dessert.
04:59He was the loveliest uncle ever.
05:02I love him, he's no longer with us today.
05:04He loved pastiera and every year we were waiting for pastiera time during Easter.
05:10So he was calling all the nephews and nieces to his house
05:13as a celebrating, you know, all together.
05:15So I want to make exactly the way my uncle used to love it.
05:23He's making a little single individual tart,
05:25filling it with his custard mixture and it's baked in the oven.
05:29Now that's really risky, he's baking a custard.
05:32I have to be careful because if they don't cook enough,
05:35inside it will be too wet and raw.
05:39That is technically difficult.
05:41That's the work of a good pastry chef.
05:43Pastiera is considered in Italy the queen of the dessert.
05:47It's so difficult to make.
05:50But I hope my family is proud of me.
05:53When I was practising at home, I got emotional every single time.
05:57I hope just to keep the tears today.
06:06You have just over 40 minutes left.
06:10We know everyone here can cook.
06:12It's down to what dish is the nicest one of the day.
06:15It's business time, my friend. It's business time.
06:19Craig throughout this competition has always done a huge amount of work.
06:23There's lots of technical process. He likes to show it all off.
06:29He's got a huge amount of knowledge.
06:31Now what he's going to do is hone it down and refine his food.
06:35One slip up and I'm gone.
06:39I have to be very disciplined.
06:42Not a strong point for someone like me,
06:44whose mind is moving at 10,000 miles an hour.
06:48But I believe in what I'm doing today.
06:54So it's my wife's favourite thing, a lemon tart.
06:58We're married 22 years and she's been so supportive.
07:02I'm away from home a lot and she's a taxi driver.
07:05She's a logistics manager, she's a cook, she's a nurse.
07:08She's all these amazing things and I just thought it's time to say thanks.
07:12Does she know that you're doing a dish in her honour? She doesn't know?
07:15No. She'll melt.
07:17And I'm also going to do Italian meringue in four different little sizes
07:20to represent the four kids.
07:22If this is the last thing I do here, I want it to be something for them, the kids.
07:26I said, Dad, I believe in you and I love you and have a great time.
07:31If these tears go in my meringue, we're stuffed.
07:38Craig's doing individual lemon tarts.
07:41Sweet crust pastry, which is blind baked.
07:44He's going to make a lemon curd separately.
07:46It's a pretty colour, isn't it?
07:48And then fill the tart once it's been cooked.
07:50Lemons are magic, aren't they? They're magic food.
07:55Be good. Let's go.
07:57Be good. Let's go.
07:59But I've got to get it cooked in time that it can cool down.
08:03We've also got raspberries filled with lemon curd.
08:06Great combination.
08:08Let's go.
08:11You have 30 minutes, everybody.
08:13Whisk it up, whisk it up.
08:16That's what the guns are for.
08:19Harry has had an amazing MasterChef journey.
08:22He came in here as a novice cook and just got better and better.
08:28Harry's culinary world has opened up.
08:31He now realises he likes food.
08:34He's got a brilliant touch
08:36and now you can see him wanting to give.
08:38You think one hour 45 is a long time.
08:41It's really not.
08:44My mum is such a hard-working individual.
08:48She often tells me not to be scared of anything
08:51and to be my biggest fan.
08:53She taught me how to be an independent young athlete
08:56and learn how to survive in that jungle.
09:02I'm feeling the love in this room.
09:04Everyone's passionate about their dishes
09:06and I'm passionate about mine as well.
09:08What is it, please?
09:09Apple and plum crumble with some custard.
09:11My mum, that's her most favourite dessert.
09:13Obviously, Ghanaian, we don't actually cook those sort of dishes,
09:16so she'd always order it out or buy it or whatever else.
09:18So, for me, this is a meal that I can actually make for my mum.
09:21She's added another element to it,
09:23making a little strawberry slice for me to enjoy as well,
09:26so this is a mum and son date.
09:28You're making a crumble, you're making custard.
09:31Things you've done in the competition so far?
09:33I've learnt a lot and I feel like I'm trying to stick to my strengths
09:36whilst taking a risk.
09:37Just so you know, Mr Wallace's favourite dessert's a crumble.
09:41Ah, pressure!
09:42Good luck.
09:43Pressure!
09:45Harry has done a crumble for us in the competition before,
09:48but this one needs some elegance.
09:50This is going to be absolutely perfect.
09:52Is it, Mil, does that look like a crumble to you?
09:55Plum and apple crumble, lovely soft fruit, not too wet,
09:58wonderful crumble top.
10:00He's making two different crumble mixtures,
10:02the first becoming the base of a tart tin.
10:05Not too thick, that's OK.
10:07He's going to bake that.
10:08Lift it up, check the base.
10:10On top of that, he's going to put strawberries
10:12and then the crumble mixture that is going on top of his apple crumble
10:15to make the top of his strawberry slice.
10:19That's my only question.
10:21I feel like no-one's done this before.
10:23Strawberry slice fascinates me.
10:25Things are tasting nice.
10:28Creamy, rich custard, no lumps, please, Harry.
10:31Be gentle with it.
10:32Yeah, you know, give it a little caress here and there.
10:35Yeah.
10:36And meringue.
10:38I just hope they all belong together on one plate
10:41and we don't have a mixture of desserts.
10:49You have just ten minutes.
10:54Oh, baby.
10:57OK.
10:59Please.
11:01They look good.
11:02I am happy, I'm happy.
11:05It's a delicate time.
11:07The most focused I've ever been in my life.
11:10I feel like I'm doing this wrong.
11:12I'm not getting this right.
11:14That's your strawberry slice?
11:15Yes, coming right.
11:16I'm going to cut it up.
11:17Put, put, put.
11:20Place in the final three.
11:22Two minutes, everybody.
11:24Oh, man.
11:25I can't cope with the stress.
11:28My family used to make me so much love.
11:30OK, final push.
11:31Let's do this.
11:3460 seconds.
11:37Final touches.
11:44Come on, Harry.
11:45Come on, Harry.
11:46Come on, Harry.
11:47Don't run out of time.
11:50That's it.
11:51Your time is up.
11:52Stop, everybody.
11:53Well done.
11:56Everything's on the plate.
11:57I've done what I can do.
11:58It's in the hands of the gods now.
12:01I just hope my uncle would be proud.
12:07I can't believe what I've just done.
12:09I put salt all over a lemon tart
12:14and I wasn't torching.
12:16Oh, man.
12:18I've messed it up.
12:19Because there's salt.
12:23I'm so annoyed.
12:25Rochenda, if you would, please.
12:28Come on, come on.
12:32Inspired by her partner Mark and their trip to San Sebastian,
12:36actor Rochenda has served crab, tomato and leek tagliatelle
12:41topped with parmesan, breadcrumbs, sea fennel and a squid ink tuile.
12:56Rochenda, one word.
12:58Yeah.
12:59Delicious.
13:01Yes!
13:03Nice one.
13:05Wonderful layers of sweet tomato, rich crab
13:08and then those little bits of fennel are inspired.
13:11They're salty but sharp.
13:13And having been fortunate enough to go to San Sebastian,
13:17all we need now is a little glass of lovely crisp white wine
13:22and we'd be there with you.
13:23Thank you so much.
13:26The pasta is beautifully fine.
13:29There are little bits of leek that give crunch
13:31and also a little bit of bite.
13:33And the black tuile, I think, is fantastic.
13:35That's a really, really elegant, smart dish,
13:38considering it is, at heart, a plate of pasta.
13:43Brilliantly well done.
13:44Oh, thank you so much. That's so kind, guys.
13:54Honestly, when I get home,
13:55I'm pretty sure that Mark is going to cry his eyes out,
13:59with tears of joy.
14:02He's going to be like,
14:03he's going to be like,
14:04oh, wow, get in there, Shed.
14:06Look at that, look at that.
14:07It's still going, mate.
14:08Look at that.
14:09It's still going.
14:10Look at that.
14:12I can't believe it.
14:15TV and radio presenter Craig's dessert,
14:17dedicated to his wife and children,
14:20is a bruleed lemon curd tart topped with Italian meringues
14:24and served with lemon curd-filled raspberries,
14:27basil and candied mint.
14:30Before you tuck in,
14:31we had an issue at the end.
14:33I couldn't understand why the sugar wasn't bruleed.
14:37Salt on it.
14:38Ah.
14:39The one side here, which is the salt,
14:41the other side doesn't have any salt on it.
14:43I've never had a salted lemon tart.
14:53I can't ignore the fact that you've got salt
14:55across the top of your tart.
14:57But the salt is on one side,
14:59the other side of your tart is really good.
15:02Your pastry is beautifully soft and it's got lovely butter to it.
15:06The lemon curd, sharp but sweet at the same time
15:09and set beautifully.
15:11Those meringues representing your children,
15:13nice and soft but still got a little bit of crunch to them.
15:17I'm sad for you because you've assaulted your tart,
15:20but you've done a huge amount of work
15:22and it is probably the best-looking plate
15:24you've made in the competition so far.
15:27Those sharp raspberries with the little sharpness of the lemon curd
15:31with a bit of basil is beautiful.
15:33Well thought out, well designed, elegant,
15:36incredibly yummy sweet dish.
15:39With a sprinkle of salt.
15:41Oh, Craig.
15:44This mirrors my life so much.
15:46Oh, no, it's just annoying. It's just annoying.
15:50I am the clumsiest, most forgetful person you will ever meet.
15:54Oh!
15:56HE GROWLS
16:00Vito.
16:04Hello.
16:05Inspired by his late uncle,
16:07professional dancer Vito has made an Italian pastiera.
16:13Sweet shortcrust pastry filled with an orange-lemon ricotta
16:18and puffed wheat baked custard,
16:20served with both a lemon and an orange creme patissiere.
16:31Vito, that is a stunningly well-made tart.
16:36Really good.
16:37Just gently sweet, there's almost a nuttiness to it,
16:41but what I love is the bitterness.
16:43It's almost as if you've eaten the orange
16:45but you've got a little bit of the peel in there.
16:47It's almost as if you've got a little bit of the lemon right in there.
16:50That's just lovely.
16:52The mixture in the centre here is amazing
16:54because you have ricotta, cheesiness,
16:57but it's slightly salty and not sweet.
16:59And the puffed grain with the orange, it tastes fantastic.
17:03Your custards, the flavours are really defined.
17:06The orange, almost like marmalade,
17:08and one with sharpness of lemon, almost the flavour of lemoncello.
17:11It's bold, it's brave,
17:13and I watched you make this tart with the care and the love
17:16because you did this for your uncle.
17:20It's a great thing.
17:31It was not just me, there was, like, all my family
17:34were behind me with that pastiera.
17:41Honestly.
17:43I was so unaware of that.
17:45You smashed it, man.
17:49This is my uncle.
17:50You see the light?
17:53Finally, it's gladiator and athlete Harry
17:57with a dessert dedicated to his mum.
18:00Apple and plum oat crumble with a strawberry crumble slice,
18:05baked meringue and a vanilla custard.
18:09I think you've got a cracking crumble there,
18:12and I like the sharpness of the plum in there as well.
18:15I like your kind of strawberry crumble slice,
18:19but it's very similar to the crumble.
18:22Meringue, I don't see a place on here for more sugar, Harry.
18:27I mean, we're taking sweetness to the absolute extreme.
18:31I'm all or nothing.
18:33Your custard, Harry, is great.
18:35It's really rich and really opulent.
18:37A little bit of vanilla extract in there.
18:39I like that a lot.
18:41But it's a bit disjointed.
18:44Sort of a hotel buffet, you've got crumble, meringue,
18:47you've got custard, you've got strawberry slice.
18:49Let me have a bit of each one of those.
18:51You don't need to put so many different things together.
19:01I'm feeling a bit deflated because, you know,
19:03I'm against such good competition.
19:06And this is crunch time, so what I presented wasn't bad,
19:09it was good, but was it great?
19:11We'll find out.
19:18They came in here and cooked food that's full of heart
19:22and full of soul.
19:24That was a good day.
19:26We all cooked really, really well.
19:29I love all four of them.
19:31I love all four of them.
19:32But you and I have now got a big decision to make.
19:35One of them is not going to get a chance to cook for the trophy.
19:39I thought Rochenda today was outstanding.
19:42I thought she was going to give us a simple bowl of pasta.
19:45How wrong was I?
19:46Absolutely delicious.
19:47A great tomato sauce, cooked her own crab,
19:49pasta as fine as you like, all presented beautifully.
19:52Rochenda's got herself a place in the final three.
19:55Vito, that tart was fantastic.
19:58Beautiful pastry work.
19:59It was slightly sweet and slightly bitter.
20:01A really, really impressive dessert.
20:04Vito goes through to the final three.
20:07Now a conversation about Harry and Craig.
20:10Craig's issue is the use of salt instead of sugar.
20:13However, really fine pastry, well-made lemon curd,
20:17the little raspberries, I thought was very good.
20:19For me, the best dish that Craig's done throughout the competition.
20:22But can we forgive the mistake?
20:25I continue to be impressed by Harry.
20:28His progress in the competition has been fantastic.
20:31I love the crumble.
20:32Custard was luscious, but Harry today cooked for us three desserts.
20:37They didn't belong together.
20:39Craig and Harry, who makes the final three?
20:43Who goes home?
20:45Oh, it's a tricky one, this.
20:50This competition is great.
20:52I now want a place in the final three really badly
20:55because you think it's not going to happen, you want it more.
21:00Let's see what happens.
21:03I'm massively nervous about John and Craig's decision.
21:06I feel quite, you know, passionate about this now.
21:10To go the whole process, that would be immense.
21:14I know I can do better.
21:25MUSIC CONTINUES
21:30You are truly a fabulous four.
21:33I'm getting slightly emotional because we know how far you've all come.
21:38Whatever happens today, please continue to believe in yourselves
21:42because what you've achieved in this competition so far
21:45has been absolutely incredible and way beyond expectation.
21:50So, from me...
21:52..thank you.
22:06The person leaving us...
22:19..is Harry.
22:22Told you, buddy. Craig, congratulations.
22:24Oh, my God.
22:27Man, you've been amazing.
22:28Harry, to watch you change has been amazing.
22:33Thank you. Appreciate your time. Thank you so much.
22:36Big fella, well done. Big respect to you guys as well.
22:38Well done, it was great. Appreciate it.
22:40Thank you so much. Thank you, I appreciate it.
22:43Go on, Nitro! He is an unbelievable person.
22:45Go on, Nitro!
22:46I've got to be proud of myself.
22:48I came into this competition with no expectation.
22:51I just wanted to do the best that I could possibly do.
22:53And I think I've done that, and I've learnt so much.
22:57It's been out of this world.
23:03You are this year's final three!
23:07Oh, my! Oh, my, my, my, my!
23:09Oh, my God.
23:10I'd made peace with going home. I'd booked golf, in fact.
23:14I'm really proud to be here.
23:16It gets in on your soul, man. It's unbelievable.
23:20I am buzzing!
23:24I feel like it's a dream.
23:28This has been one of the most amazing and fantastic journeys of my life.
23:33This has been one of the most amazing and fantastic journeys of my life.
23:40And the next challenge, you are going to be cooking at Chef's Table.
23:47Working under a Michelin-starred chef,
23:51this is an occasion like no other.
23:54You will never, ever get this opportunity again.
24:04Nestled amongst 240 acres of idyllic British countryside in rural Berkshire
24:12is the exquisite five-star hotel Cowarth Park,
24:16where lies a new culinary destination,
24:20headed up by one of the country's most innovative gastronomic talents,
24:26woven by Adam Smith.
24:29Adam's food has its foundations in the classics.
24:31However, it's technically challenging.
24:33Today, our three are going to come across techniques they have never seen before.
24:36So we're spumas using acetate and liquid nitrogen.
24:41This is where science meets art.
24:46I think he envisages the impossible.
24:50Adam grew up in Birmingham and started his kitchen career
24:53washing dishes at his local restaurant aged 13 and while still at school.
24:59I was trying to earn some pennies to buy some new trainers or new football boots,
25:03but fell in love with the camaraderie in the kitchen, the atmosphere, the buzz.
25:07When I started cooking, I found something that I was good at.
25:10When he moved to London at just 16, his career really took off,
25:15landing his first cookery role under the award-winning executive chef,
25:20John Williams MBE, at the legendary Ritz Hotel.
25:24John Williams has been a massive mentor to me, helped me to grow and develop.
25:28That's where I really fell in love with the craft.
25:30A lot of our dishes show the craft and the technique. It's precise.
25:34And in 2012, Adam won the renowned Roux Scholarship,
25:38which gave him the opportunity to work alongside one of the world's best,
25:43Yannick Aleno, at the three Michelin-starred Le Maurice in Paris.
25:48The Roux Scholarship gives you an opportunity to be a chef,
25:52The Roux Scholarship gives you an opportunity to be judged by the best in the world.
25:55That was really a turning point in my career.
25:57Without that, I don't think I'd be sat here today.
25:59Using everything he learnt, he opened Woven by Adam Smith in 2022.
26:06Our style is great, big, bold flavours.
26:09We like to showcase the best of British,
26:12but we also take inspiration from all over the world.
26:16We have dishes on the menu that are deeply personal to me,
26:20and I think that enables you to give a little bit more.
26:23Within six months, he achieved the highest of culinary accolades.
26:28A lot of us chefs have an ambition to achieve Michelin stars
26:31and put you amongst the very, very best, so it's a great place to be.
26:35I would like the celebrities to give us 100% effort.
26:39I just want to see the right attitude.
26:46MUSIC
26:52Morning, guys. Morning. Morning.
26:54Welcome to Woven.
26:55Today you're going to be cooking some of my signature dishes
26:58with some of the country's best chefs.
27:01We've got the likes of Akhtar Islam,
27:03Anna Hall,
27:05Cherry Schvinden.
27:07They're real idols of mine and people I've worked with in the past,
27:10so it's very important that we get this right.
27:12The pressure's on. Let's get cracking.
27:15I can't believe that I'm in a Michelin-starred kitchen.
27:18I'm like a kid in a candy shop trying to keep a lid on it.
27:21I just can't wait to know what I have to do.
27:23The place is so beautiful. It really inspires, you know?
27:26It's a once-in-a-lifetime experience.
27:28I'll probably not try and think about it too much,
27:30or I'll probably be sick.
27:34Vito will be kicking off today's event
27:37with the restaurant's trademark starter.
27:39It's a take on a dish that I did to win a competition,
27:42the British Scholarship. OK.
27:44It's a turbot topped with lobster and truffle
27:47and served with Romanesco cauliflower,
27:50salted grapes and pickled cucumber.
27:53This dish I hold very dear and close to my heart.
27:56We have guests booking tables asking if the turbot is still on the menu.
28:00So we've got here our star of the show itself, the turbot,
28:03coated in a lobster and truffle mousse.
28:05You're going to have to fillet the turbot, cover it with the mousse
28:08and then steam it at 58 degrees for about 12 minutes.
28:14Really time critical in the service.
28:16It has to be precise.
28:18If it's one degree over or under, that dish is ruined.
28:22Aside from cooking the turbot correctly,
28:25Vito's other challenge will be to make
28:27a perfectly smooth cauliflower and bonito puree.
28:30Bonito is dried smoked tuna.
28:32It gives it another dimension in terms of the taste.
28:35And master the technique of classical sauce making.
28:39One sauce is going to be a lobster sauce
28:41and the other one an English sparkling wine sauce.
28:43The sauce will make or break this dish.
28:45We want that two-tone on the plate,
28:47that real rich meaty from the lobster truffle sauce
28:50and then the light acidic champagne as well.
28:52We have to make sure that we've got the right balance.
28:55If we get it wrong, we're in trouble.
28:57No pressure, yeah?
28:58The dish is finished with a poached lobster medallion.
29:02We're going to garnish it with ossietra caviar and some flowers.
29:05Very detailed.
29:07There we have it.
29:08Look at that.
29:10There's a lot to do.
29:11If you're not organised, then that's where it falls apart.
29:17This is beautiful. Simple, right?
29:19Simple is not the word I would use for this dish.
29:22This is so complicated that everything can be wrong slightly,
29:26you know?
29:27It has to be precise.
29:30Vito, just not be too clumsy, please.
29:33Vito's first job is to carefully separate the fish fillets.
29:38I'm just afraid to cut too much meat.
29:40It's not easy at all.
29:42It's a real skill to fillet a whole turbot.
29:45It's a really expensive product.
29:47We haven't seen a fish dish from Vito in the competition so far.
29:50Turbot is quite meaty, but it's not very thick at all.
29:54He's going to have to take the most extraordinary care.
29:57I'm not going to do it wrong.
30:00So, Craig, you're going to be cooking the main course today.
30:03Great.
30:04Inspired by Adam's European travels,
30:07Craig will be responsible for a dish
30:09with one of his more daring combinations.
30:12Salt-aged Yorkshire lamb,
30:14stuffed with a sweetbread and lamb's tongue mousse,
30:17and served with deep-fried sweetbreads and braised morels
30:21that are topped with a sheep's cheese cream and a herb crust.
30:25Wherever I'm visiting,
30:26I love to explore the food culture in that country.
30:29Lamb and cheese is not something that you see in an everyday restaurant,
30:32but I feel it's something that really, really works.
30:34Particularly in places like Greece, you know,
30:36lamb and cheese and lamb is a great combination.
30:38So it's weaving together different styles, ingredients,
30:41to make something that's hopefully, you know, harmonious on the plate.
30:45Once we've stuffed the lamb, we're going to caramelise that in a pan
30:48and then we're going to cook it to a core temperature of 46 degrees.
30:52Meat cookery, to me, is massively important.
30:54Lamb should be served pink.
30:55Undercooked lamb, for me, is not something that I enjoy.
30:58No.
30:59Too late getting that meat on, it's not going to be a great finish.
31:02Plating starts with two purees.
31:05You're going to have to make a cream puree
31:06and you're also going to have to make a wild garlic puree.
31:08Followed by mint and yoghurt-dressed baby gem.
31:11That is so pretty already, look at that.
31:14Once deep-fried, the sweetbreads are coated in a sticky lamb sauce.
31:18You've used lamb sweetbreads before?
31:20As it happens, my first dish I ever cooked in MasterChef this year
31:24was sweetbreads.
31:25So you'll be a dab hand at this, then?
31:27The sweetbreads and morels are then topped with a sheep's cheese cream.
31:31The lamb is rich and fatty.
31:33The cheese has that nice acidic, salty note.
31:35A lot of trees under there, right?
31:38A herb crust, super thin, and that goes on the top.
31:41And then we're just going to pop that under the salamander.
31:4420, 30 seconds.
31:46You see how it just gets that nice shine?
31:48Yeah.
31:49Just to melt the crust inside.
31:50Too long, it's ruined.
31:52Scrambled.
31:53OK.
31:54Gosh.
31:55The very last thing, lamb sauce.
31:56Beautiful texture.
31:58Oh, lovely.
31:59I've never made anything as pretty as that in my life.
32:02My children.
32:03I've only made half of them.
32:07How am I going to make that?
32:08I'm completely overwhelmed by it.
32:13It's the most delicious thing I've ever tasted in my entire life.
32:17Craig immediately gets to work on the time-consuming job
32:21of preparing the sweetbreads.
32:23Oh, it's so fiddly.
32:25Which requires removing the sinew
32:27so they don't toughen up when cooked.
32:30This is something.
32:31I'm not shaking as much as I was the first time
32:33I did sweetbreads on this competition,
32:35because I now know what they are.
32:37It's the big difference.
32:43Reshenda will have eight technically challenging elements
32:46to make for Adam's signature chocolate dessert.
32:51Done a lot of pastry?
32:52No.
32:53This is actually my least practised section of menu.
32:57This dish, to me, showcases everything great about chocolate.
33:01It's something that brings back
33:03them nostalgic memories from being a child.
33:05Interactions with my late grandad.
33:07That snap and breaking of chocolate
33:09and joining things together is really, really important.
33:12It might look simple, but actually it's very, very complex.
33:15Well, it don't look simple to me.
33:19I love to see technique in desserts.
33:21So on the bottom, we have the brownie.
33:24Here we've got the mousse.
33:25We've got to make the mousse.
33:26We've got to freeze the mousse.
33:27We've got to portion the mousse.
33:29Then we've got to spray the mousse.
33:30You're going to be quite busy.
33:32We've got a cocoa nib whipped ganache in the middle.
33:35Wow.
33:36And then we've got to temper some chocolate
33:37and make the swirls around it and then get that set.
33:40The temper of the chocolate...
33:42Wow.
33:43..is a skill that's traditionally tricky to master.
33:45It takes a few years of practice.
33:47I've only got a few minutes, is that all right?
33:49You've got a couple of hours.
33:51And then we've got creme fraiche and vanilla sorbet,
33:54which we'll serve on the side.
33:55So we need to get it frozen and then portioned.
33:57Going to freeze it in some tubes.
33:59Yes.
34:00It's a massive time factor.
34:02The presentation of it is very, very sharp
34:04and that's what gives the guests the wow factor
34:06when it's put down in front of them.
34:08How do you feel about that?
34:09Have you made it any harder?
34:11The key here today is in the mise en place.
34:14Yeah.
34:15By the time we get to service, we need to be set up and ready to go.
34:18Ooh!
34:19Different textures.
34:20And she has to follow the process exactly.
34:23Because this is chemistry.
34:25One little ingredient too much
34:27and then the whole thing has to start all over again.
34:30It's going to be really tough.
34:32It looks beautiful.
34:33If I can complete a dessert like that,
34:35I'm going to be so proud of myself by the end of the day.
34:38The first element Rochenda will have to make is the brownie base.
34:42We're just building it. It's like building a house.
34:45Ooh!
34:46I feel like Willy Wonka.
34:49You want it light and maybe just a little bit moist inside.
34:54But not too dry.
34:55Don't want to turn it into a biscuit.
34:57Ooh! Next.
35:03The celebrities have just two and a half hours before service starts.
35:08Look at this big boy.
35:10On the starter, Vito has made good progress filleting his turbot.
35:15I feel I'm connecting with fish, you know?
35:17We have a kind of love relationship right now.
35:19It's looking very good.
35:24Mamma mia.
35:26And he's using the bones to flavour the first of his two sauces.
35:30I can smell it.
35:32A bit of champagne, butter, lemon.
35:36Vito is going to have to very quickly learn the art of French sauce making.
35:40This is good. I love it.
35:42The Italians, they don't have reductions.
35:45They have brodos, they have broth.
35:47There is a difference in its technique.
35:49Every ingredient, you know, is added in the exact moment it needs to be added.
35:53The fundamentals of making a great sauce
35:55is you have to have that glossiness, that coat at the back of the spoon.
35:58But you don't want that over-reduction, so things become bitty.
36:02Make sure we don't get any colour on the bottom.
36:04This sauce needs to be beautifully white.
36:06With his sparkling wine sauce reducing,
36:09Vito's next most pressing job is getting his lobsters onto poach.
36:13To make the lobster meat sitting on top of the turbot,
36:16Vito's got to poach the tails for just 30 seconds
36:19so they come away from the shell.
36:21One, two.
36:22Lobster has got to retain its firmness.
36:25Where do I put this? Boom.
36:28But not overcooked.
36:29It's a dancing lobster, is it?
36:32Vito's got such energy about him.
36:34They just need to make sure we're paying attention to the little details.
36:37It's all well and good having the energy, you just have to control it.
36:41Meanwhile, Craig's sweetbreads are prepped
36:44and he's under way with the sheep's cream cheese,
36:47which will be piped over the top.
36:51I don't know what the consistency is meant to be like.
36:54Lots and lots of cheese and potato mixed together,
36:57so it's lovely and sticky.
36:59It's like a cheese fondue.
37:01And that's the texture that Craig's going to have to get.
37:04It's got to go into this foaming yolk.
37:06It's complete guesswork.
37:08In a new environment like this, a kitchen of this size,
37:10it can be slightly intimidating.
37:12What is this machine?
37:14This is like getting in a space shuttle.
37:16Let's try it again.
37:17Arm, that's the arm button.
37:19Maybe I've got to press that.
37:20We just need to make sure he controls them,
37:22nerves, so we get ourselves moving a little bit more.
37:25So we're looking for, I think, wet mashed potato.
37:27Then once that's done, you need to pass it through a fine sieve.
37:30OK. OK?
37:31While the sheep's cheese blends,
37:34he moves on to his other garnishes,
37:36starting with the wild garlic puree.
37:38Look at the colour.
37:39Honestly, that's worthy of, like, a St Patrick's Day parade, that.
37:42Look at that.
37:43Now, leprechaun juice.
37:45Across the kitchen, the first of Reshenda's eight dessert elements,
37:49the brownie mix, is almost ready for baking.
37:53Got to be the same level everywhere so it cooks evenly.
37:57Ooh, this is cool.
37:59In. Nice.
38:01And she's racing to get her salted caramel mousse middle element made,
38:05as it needs to set before being decoratively sprayed
38:08with chocolate before service.
38:10Reshenda's probably got the biggest task in front of her.
38:13Mousse-y.
38:14The mousse needs to be made, set, portioned.
38:17Mousse-y, mousse-y.
38:19Pastry is a science. It has to be so accurate.
38:22There's a lot that can go wrong.
38:24Very precise measurements and precise temperatures as well.
38:27They were on a bit of time pressure now,
38:29so you've got to go, go, go, go, go, get so many jobs done.
38:32She's going to be working like crazy from now up until service.
38:40Right, guys, just about an hour till the first dish leaves the pass.
38:43I think we need to pick the pace up a little bit.
38:45Yes, Chef!
38:46I think we're a little bit too relaxed.
38:48We need to be in a much better place before we start the service, OK?
38:51Yes, Chef.
38:53With over half the prep time gone...
38:56Make sure it's really, really, really tight.
38:59..Vito has only just started his second sauce.
39:03Strong, eh?
39:04The lobster and truffle jus,
39:06which needs time to reduce to extract the maximum flavour.
39:10The attention to the detail, the taste, is crucial.
39:14I can't stress enough, taste.
39:16You need to taste it, and then if you think it needs more lemon,
39:19or if you think it's right, then we go from there.
39:21I'm finding it challenging. It's a complex dish.
39:24And he still needs to make the cauliflower and bonito puree,
39:28which forms the base of the dish.
39:31I'm going to do as thin as I can.
39:33I don't like to be behind in things,
39:35but I will just speed up, you know?
39:39That cauliflower puree can't be the same texture as the sauce.
39:42It's got to be pillowy soft and thick enough to hold up,
39:45but cauliflower can go grainy.
39:47We don't want to overcook it. OK.
39:49If you overcook it and it stews,
39:50it starts to taste like my grandma's vegetables,
39:52which have been steaming for hours, right?
39:54I think there's a little bit too much smiling going on here right now.
39:57It's spreading.
40:00Smiles at the end when you do a good job, great.
40:04Right now, keep focused.
40:08On the main, Craig still has lots to do.
40:12There's so many tiny little bits.
40:14I mean, there's probably 16 different components.
40:16He's got to prep that lamb still.
40:19He's a little bit behind at the minute.
40:22The lamb needs to be stuffed with the tongue and sweetbread mousse
40:26before it can be seared and roasted in the oven.
40:29There's our ideal spot, right? Yeah.
40:32Stick it in.
40:33It's like a visit to my proctologist.
40:35This won't hurt, sir.
40:37You've got to make the hole just big enough
40:40for the sausage to pass all the way through.
40:44This is precision cooking.
40:47Right, OK.
40:48Craig also has to tackle the four complex processes
40:52involved in making the herb crust that sits on top of the sweetbreads.
40:56This is my kind of cooking.
40:58Parsley and mint are frozen with liquid nitrogen.
41:03There is technique upon technique upon technique.
41:06These celebrities never dreamt it was possible from their own hands.
41:11It's so vibrant and beautifully green,
41:13you use the liquid nitrogen to keep the colour in all the herbs.
41:16The frozen herbs are then blitzed into a paste
41:19and rolled out wafer-thin to form a crust.
41:24It needs to be a lot thinner. A lot thinner? Yeah. All right.
41:27It's all about concentration and detail.
41:29Adam is now starting to wind up the pressure.
41:32They're not perfect, we don't use it.
41:35Right, guys, half an hour.
41:37The fish needs to be on the pass. OK.
41:40The lamb needs to go in the oven as well, OK?
41:42We can't be late. OK.
41:45On pastry, Reshenda is also up against it.
41:50I'm a-working away.
41:52She's only just started on the vanilla and creme fraiche sorbet,
41:56which needs to churn before it can be piped into tubes and frozen.
42:00So we really need to get this one done,
42:02because we need to get it frozen before we can portion it.
42:04Sweet. So it needs to get beautiful, smooth as well.
42:07Your dessert, actually, is quite complex.
42:10How much are you sweating so far? Only a little bit.
42:13Thank God you can't see under this.
42:16Right, I'm churning. I'm churning.
42:19Nice.
42:20While the sorbet churns before it can be frozen...
42:23Exacto.
42:25..she moves on to the top layer of her dessert,
42:28the whipped chocolate ganache.
42:30Come on!
42:33Emulsify with the gelatine and chocolate.
42:35..which needs enough time to chill
42:37before being rolled in tempered chocolate.
42:40Building layers, layers, layers, layers, layers.
42:44Slightly worried about Vachendra.
42:46She's the last one to go today.
42:48There's a lot of technical things that she needs to get right.
42:51It's a lot to do, it's a lot to think about.
42:54I hope her time doesn't catch up there.
42:58Today's guests are six of the UK's most respected chefs.
43:04Adam's a chef of very high skills, lots of finesse,
43:08and using the best quality ingredients that you can get hold of.
43:13These celebrities need to dig deep and find their inner chefs
43:17because I think they have a lot of work ahead of them today.
43:21Adam's all about precision.
43:24Every element is always perfect.
43:26And without a doubt, they'll have the best mentorship.
43:30Thank goodness I'm not cooking in the kitchen today.
43:37Because I will be sweating.
43:40They're going to be intimidated.
43:42To cook a top chef's food like this, it's going to be tough for them.
43:48I've known Adam for a number of years now.
43:50He's somebody who I've got very, very high respect for.
43:55He's going to make sure every element of the food is perfect.
43:58He's going to make sure every element of the food
44:00is the way he wants it to be.
44:03Well, here's to a wonderful afternoon, everybody.
44:05Cheers. Cheers.
44:07With just 20 minutes to go before the first course is served,
44:11Vito's lobster tail is poached and rolled,
44:14but he's still struggling with the precision required at this level.
44:19Some of these are a bit too thick.
44:21They must be perfect. OK. They all must be the same.
44:24We need to start getting the fish in,
44:26so we need to have all this stuff done.
44:28I'm so concentrated right now.
44:30This slips in my hands.
44:32It's very tricky.
44:35Oh, come on.
44:37The time pressure when you get close to service.
44:40Bringing everything together at the same time,
44:42that's actually the real skill of a chef.
44:45His last and most crucial job
44:47will be to steam the turbot at exactly 58 degrees,
44:51which he can't do until he's piped on the lobster and truffle mousse.
44:56Vito, we really need to hurry up with this now.
44:58Once the fish is cooking, there's no stopping.
45:01On the main course, Craig has only just started
45:04to sear the stuffed lamb racks, which then need to be roasted.
45:09You want this really pink and delicious.
45:11These aren't right, no dish.
45:15I'm slightly nervous at the minute.
45:17The lamb? That's got to be cooked perfectly.
45:19Lunch is creeping up on us.
45:21Hey, lamb, I've got some friends in that dining room
45:23I want you to be good for, OK?
45:24I want you really pink, but not bloody.
45:27There we go, lamb.
45:28Woo-hoo!
45:29Rochenda's sorbet is ready to be piped into tubes
45:33before going into the blast chiller to freeze.
45:36Gently massage it down.
45:38And then just give it a really good squeeze.
45:42Oh, no!
45:44We just had a bit of a spillage, don't worry.
45:47With service fast approaching, next on her long to-do list
45:51is to get the salted caramel mousse sprayed before it melts.
45:55Watch out, you might get messy.
45:59All three of them have recipes which are hugely complex.
46:02Evenly sprayed.
46:04And they actually don't know if they're on time.
46:07They're trusting the recipe as much as possible,
46:09and Adam's trusting them.
46:10Looks all right? Yeah, they look great.
46:12Nice one, Chef, thank you.
46:14Into the blast freezer.
46:16And she's yet to start on the delicate job
46:18of tempering the chocolate spirals.
46:21Heat the chocolate up and you cool it down.
46:23And you keep doing that until you get the perfect shiny finish.
46:26Aye, aye, aye.
46:28You've got to get the right temperature and you've got to get it quickly,
46:31which is why Rochenda's finding it so difficult.
46:33Needs to be a lot harder with that, don't I?
46:35Rochenda is now on her third attempt at tempering chocolate.
46:38You're putting a little bit too much pressure on this part.
46:41Which shows just how complicated it is.
46:43I'm feeling really stressed, man.
46:45We're really under it.
46:47Just got to keep going, keep pushing.
46:49I can do it!
46:51Chocolate will not beat me.
46:55It's crunch time for Vito, as he's the first to face service.
47:00We need to get that fish in the steamer now. OK.
47:02OK.
47:03Starting, we've got Cornish turbot with poached lobster
47:05and truffle mousse.
47:06A very technical dish, I would say.
47:09Both trays in.
47:10I'm really going to be looking at how that turbot's cooked.
47:13I want to see it just flaking.
47:15Set the timer for 12 minutes.
47:16OK.
47:17We start to dress on the pasta.
47:19It's now a race against time to plate all his other elements
47:23before the fish has to come out of the steamer.
47:27Must stay perfect.
47:28They look beautiful, but we need to moto-moto.
47:30Yes, yes, yes, yes.
47:32This is what we've been working for.
47:34Always push.
47:35OK, we've got four minutes and then the fish is out,
47:38so we can't be late, all right?
47:39Absolutely.
47:40The bonito cauliflower puree.
47:42Yum!
47:43Texture's got to be spot on.
47:45It's got to be silky, smooth.
47:46Good job.
47:47It's good.
47:48No pressure.
47:49Come on, Vito, come on.
47:50OK, let's go.
47:51We've got about 30 seconds.
47:52Boom.
47:53Let's go.
47:54Oven.
47:55OK, take the top tray first to the press.
48:00We're just going to check it.
48:05Right.
48:06It's good.
48:07It's very good.
48:10Pressure.
48:11So much pressure.
48:13Go, Vito.
48:14It looks beautiful.
48:15It's a two-sauce dish.
48:17One's got to be light and fresh, one's got to be deep
48:19and, you know, have lots of, like, character.
48:21It's all about balance.
48:23Vito, that is beautiful.
48:26Poached lobster.
48:27If you overcook it, that will be a big no-no for us.
48:32Service!
48:33We're ready.
48:36Oh, thank you so much.
48:38How do you feel?
48:39Good.
48:40Pressure comes in at the last minute, but it was good.
48:43Hey, I love it.
48:45Phew!
48:50Vito's starter is steamed Cornish turbot,
48:53coated in a lobster and truffle mousse,
48:55topped with a lobster medallion and caviar,
48:58with a cauliflower and bonito puree,
49:01salted grapes, pickled cucumber,
49:03finished with a lobster and truffle jus
49:06and a champagne sauce.
49:08I am anxious, but now I can just, you know,
49:11hope that what I've done, I've done good.
49:13Please, say that you like it, please.
49:18The fish, it's just perfectly cooked.
49:20It's got that beautiful, shiny, lovely, moist texture to it.
49:25I am extremely impressed.
49:27The lobster medallion, possibly a little bit under,
49:30but absolutely fantastic flavours.
49:32Loving the truffle through that mousse.
49:34The cauliflower, bonito puree,
49:37it is explosion of texture and taste profile.
49:41There's an umami that marries very well with the fish.
49:44The richness of the lobster jus with the creaminess
49:48of the sparkling wine, it's just a match made in heaven.
49:54This is the first time we've seen Vito cook fish
49:56and I've got to say, that's cooked absolutely perfectly.
49:59That is an exquisite dish and Vito has done a brilliant job.
50:03OK.
50:04Next up, the pressure is on Craig to deliver the perfect main course.
50:10Got to get these crisp.
50:11Very good. We drain them off, we get them into glaze,
50:13and get the next line.
50:14Fry in there, out, drain them into this glaze.
50:18Love has to happen at nearly the same time.
50:21Two sweetbreads in the bottom.
50:23And make sure we don't get any mess on the side of the bowls.
50:25Go. Check, check.
50:27It's a real art to get sweetbreads cooked to perfection.
50:31They're delicate.
50:32They need to make sure it's still nice and juicy,
50:34but crispy on the outside.
50:36Yay! You did it! Come on!
50:40Very pretty.
50:42I like the element of the sheep's cheese in there.
50:45Nice, even layer. We can't afford to have any mishaps.
50:47Check, check. Yeah. Let's go. Go as fast as we can.
50:49Which is going to add a bit of acidity, a bit of earthiness to the dish.
50:53Good man. Well done.
50:55I can't wait to eat it.
50:56He's worrying me the most.
51:00OK, come on. Go, go, go. This end, let's go.
51:02Whoa! That's a beautiful thing.
51:06Yes.
51:07You're making that look easy.
51:09A little bit of salt.
51:10Salt, not sugar.
51:11Right, let's go.
51:12I can actually feel my teeth sunken into the juicy lamb.
51:19Oh, my word. That's a beautiful thing.
51:24It's amazing, Craig.
51:25Let's go.
51:26Service, please.
51:29Right, good man.
51:30How do you feel?
51:31I loved it.
51:33Whoo!
51:34That's what we're here for, is to serve great food and enjoy it.
51:36Oh, man.
51:39That was one of the great days in life.
51:42No Michelin chef's going to teach me how to make a dish like that again.
51:45Like, that's just an outrageous thing to happen.
51:47Craig has cooked salt-aged Yorkshire lamb,
51:50sautéed with salt and pepper,
51:53with glazed sweetbreads and braised morels,
51:55topped with a sheep's cheese cream and a herb crust,
51:58all served with a lamb jus.
52:02The lamb is cooked to absolute perfection.
52:05It's very tender.
52:06I mean, it's nice and pink.
52:08The stuffing, how did they manage to get it so perfect?
52:11I mean, it's just so good.
52:13It's so good.
52:14It's so good.
52:15It's so good.
52:16It's so good.
52:17It's so good.
52:18It's so good.
52:19It's so good.
52:20The stuffing, how did they manage to get it so perfect?
52:23I'm going to bring my ruler out.
52:26The two purees, the mushroom and the wild garlic,
52:29pops a little flavour in your mouth.
52:31The fantastic morels, the sweetbreads, just perfect for me.
52:35And then this foam, which has that beautiful flavour of cheese,
52:39and then that lovely herb kind of crust on top.
52:42I mean, skill after skill after skill.
52:46Lamb is beautifully cooked.
52:48Absolutely fantastic. Love it.
52:49This is heaven.
52:52Finally, it's Reshenda, who now needs to bring together
52:55all eight elements of her technically challenging dessert.
52:59Concentrating, because it's so delicate.
53:02It almost kind of melts away in your hands.
53:08Ah!
53:09Keep calm.
53:11Ah!
53:12Just trying to keep it as straight as we can.
53:14Cool.
53:16Oh!
53:20Get them all on.
53:22The mousse has got to be light and airy,
53:24but still rich and decadent.
53:31Templin chocolate is such a technical skill.
53:35Ooh, careful!
53:38Go, Reshenda.
53:40Awesome.
53:41OK, let's go quickly, otherwise the sorbet's going to melt.
53:44This is Adam's signature chocolate dessert,
53:47so obviously expecting something special.
53:50If a celebrity can match Adam's skills today,
53:53this is going to be a proper bomb.
53:55A real showstopper.
53:58Service, please.
54:00Well done. Oh, nice one, mate.
54:02Thanks so much for having me.
54:03That is really not an easy job to do.
54:05You did an amazing job.
54:06It was nerve-wracking.
54:08My towers kept falling down, so...
54:12For dessert, Reshenda has made salted caramel mousse
54:16with a chocolate brownie and feuilletine biscuit base,
54:19topped with a cocoa nib whipped ganache
54:22rolled in tempered chocolate spirals
54:24and served with a creme fraiche and vanilla sorbet
54:27and a cocoa nib tuile.
54:29It's the grand finale.
54:30It's icing on the cake.
54:34I hope we've done Chef proud today
54:36because it's his personal recipes that are very close to his heart,
54:39so hopefully, yeah, they'll be able to eat it and enjoy it.
54:43The mousse, it's lovely and light.
54:45The salt coming through, you've got the sweetness
54:47and then the bitter notes as well.
54:49I cannot fault this at all.
54:51The tempering of the chocolate is beautiful.
54:53It not only has a beautiful shine and a snap,
54:56but it's delicately thin.
54:58I really, really like the sorbet.
55:00It's very refreshing. It just melts on your palate.
55:03Massive congrats to whoever put this together
55:06because there's so many different elements.
55:08It really is a work of art.
55:11That is really challenging.
55:13That is a chocoholic's dream.
55:25What a delight to sit here
55:28and eat all the hard work that yous have put into today.
55:31Yous all did absolutely exceptional.
55:34Thank you. Thank you so much. Thank you.
55:36Every plate was perfect.
55:38It's clear you were dedicated in delivering Adam's signature dishes
55:43and you did that with flair.
55:45So we're going to come round to yous for dinner.
55:48We'll have to get it tidied up first.
55:52Thank you. Thank you so much, guys.
55:57Right now, it would be hard to knock the smiles
56:00off the faces of our three finalists.
56:02They've done an amazing job.
56:04Yes!
56:06Bravo!
56:08They've learnt about detail, definition
56:11and the difference between good and fantastic.
56:16I was really pleased with today.
56:18A group of people who are not professional chefs,
56:20to throw yourself in at the deep end,
56:22all three of them embraced it.
56:25We served food that I'm proud of,
56:27so they should be very, very proud of it.
56:30It was just so brilliant to receive such wonderful feedback.
56:34Absolutely loved today. It was awesome.
56:38I would love to have this MasterChef infinity, endless and forever.
56:42I'm just loving it so much.
56:45Being in these kitchens is as thrilling
56:47as anything I've done in my career.
56:49I've learned so much and I've changed so much.
56:52There is one more challenge between myself
56:55and being MasterChef champion.
56:57To win it would be amazing.
56:59We are now back to the MasterChef kitchen for our final cook-off.
57:03Oh!
57:06One of them is going to take the trophy.
57:08It's an even playing field and I say bring the final on.
57:15Next time...
57:17..it's the Celebrity MasterChef final.
57:20Today we dance.
57:22And Craig...
57:23Come on. Yes.
57:24..Roshenda...
57:25Oh!
57:26..and Vito...
57:27Oh, Mamma Mia!
57:28..go all out to take the title.
57:32You need to burn this place down.
57:34Oh, God, has this worked?
57:38This is serious classic cookery.
57:41I don't have any complaints at all.