1 00:00:02,840 --> 00:00:06,000 INDIA FISHER: It's finals week on Celebrity MasterChef. 2 00:00:06,040 --> 00:00:07,680 I don't like this already today. 3 00:00:07,720 --> 00:00:10,320 Just the five best celebrity cooks remain. 4 00:00:10,360 --> 00:00:11,600 HE EXHALES 5 00:00:11,640 --> 00:00:12,960 I'll tell you a secret, right? 6 00:00:13,000 --> 00:00:15,320 I saw the trophy earlier today, and I picked it up, 7 00:00:15,360 --> 00:00:18,240 and I've had a selfie. So, in my head, I've won MasterChef. 8 00:00:18,280 --> 00:00:20,680 You can't go this far without backing yourself, 9 00:00:20,720 --> 00:00:22,200 but top-four finish? 10 00:00:22,240 --> 00:00:25,040 I'm a Tottenham fan, so I'll take it. 11 00:00:25,080 --> 00:00:28,480 I never actually thought about winning it. 12 00:00:28,520 --> 00:00:31,000 Yeah, I would be very, very, very happy. 13 00:00:31,040 --> 00:00:33,720 I'd probably cry again, obviously. 14 00:00:33,760 --> 00:00:37,000 I'm nearly crying now at the thought of it! 15 00:00:37,040 --> 00:00:40,320 Tonight, the heat is on. 16 00:00:40,360 --> 00:00:43,680 SHE GASPS This is burnt! This is burnt! 17 00:00:43,720 --> 00:00:45,360 Whoa! 18 00:00:45,400 --> 00:00:47,800 LAUGHTER 19 00:00:47,840 --> 00:00:49,600 I mean, that's a joke, innit? 20 00:00:49,640 --> 00:00:52,720 At the end of the week, one of them will be crowned 21 00:00:52,760 --> 00:00:54,920 Celebrity MasterChef Champion. 22 00:00:56,600 --> 00:00:58,120 They have come such a long way. 23 00:00:58,160 --> 00:01:02,640 Watch this space, because there are some very strong cooks emerging. 24 00:01:02,680 --> 00:01:04,400 I want to see them push themselves. 25 00:01:05,840 --> 00:01:08,120 This is no time to play it safe. 26 00:01:15,400 --> 00:01:17,120 It's early morning, 27 00:01:17,160 --> 00:01:21,360 and the finalists have arrived in the heart of rural East Sussex... 28 00:01:22,840 --> 00:01:27,000 ..where they will face their toughest challenge yet. 29 00:01:27,040 --> 00:01:31,360 Today, they'll be responsible for catering a very special lunch, 30 00:01:31,400 --> 00:01:31,880 Today, they'll be responsible for catering a very special lunch, 31 00:01:31,920 --> 00:01:34,360 cooking from a kitchen 32 00:01:34,400 --> 00:01:36,280 like no other. 33 00:01:46,600 --> 00:01:50,760 Welcome to finals week, and welcome to the beautiful South Downs 34 00:01:50,800 --> 00:01:52,160 here in Sussex. 35 00:01:52,200 --> 00:01:54,320 This is Hunter Gather Cook, 36 00:01:54,360 --> 00:01:57,880 and here they take the best that nature has to offer 37 00:01:57,920 --> 00:02:00,160 and they turn it into delicious dishes. 38 00:02:00,200 --> 00:02:03,920 It's actually here that the nation's top chefs come to learn 39 00:02:03,960 --> 00:02:06,600 how to forage and to cook over flame. 40 00:02:06,640 --> 00:02:09,600 And that's exactly what we want you to do today. 41 00:02:09,640 --> 00:02:12,560 We want you to cook a feast over flame 42 00:02:12,600 --> 00:02:15,800 for some specially invited guests. 43 00:02:15,840 --> 00:02:20,040 Out in those hills are 20 of the country's top Scouts, 44 00:02:20,080 --> 00:02:23,400 and they are completing their Survival Badge. 45 00:02:23,440 --> 00:02:26,040 And when they get here, as you could imagine, 46 00:02:26,080 --> 00:02:29,560 they are going to be very, very hungry. 47 00:02:29,600 --> 00:02:32,000 You are going to learn how to forage, 48 00:02:32,040 --> 00:02:34,880 you're going to master fish and meat butchery, 49 00:02:34,920 --> 00:02:38,800 and you're going to have a lesson in cooking over flame. 50 00:02:38,840 --> 00:02:42,720 Jamelia and Wynne, you'll be on the fish course. 51 00:02:42,760 --> 00:02:44,400 Oh, my gosh! 52 00:02:44,440 --> 00:02:47,720 Luca and Max, you're on the meat course. 53 00:02:47,760 --> 00:02:49,200 Superb. 54 00:02:49,240 --> 00:02:51,080 Amy, you're doing dessert. 55 00:02:52,360 --> 00:02:55,120 Dessert over fire. 56 00:02:55,160 --> 00:02:57,480 You five have a huge amount of work to do. 57 00:02:57,520 --> 00:02:59,640 And remember, it is finals week. 58 00:02:59,680 --> 00:03:01,640 We will be watching. 59 00:03:01,680 --> 00:03:03,600 Ladies and gentlemen, off you go. 60 00:03:06,760 --> 00:03:09,040 Today is not a day for a sausage which is burned 61 00:03:09,080 --> 00:03:11,160 on the outside and raw in the middle. 62 00:03:11,200 --> 00:03:14,320 Today is about something completely different. 63 00:03:14,360 --> 00:03:17,320 Fire, I believe, is the most difficult thing to cook with 64 00:03:17,360 --> 00:03:19,240 because it's so hard to regulate. 65 00:03:19,280 --> 00:03:23,080 They're going to learn how to cook amazing food in a wood-fired oven, 66 00:03:23,120 --> 00:03:25,120 over fire, on coal, 67 00:03:25,160 --> 00:03:27,760 or just simply by smoke. 68 00:03:27,800 --> 00:03:31,600 Guiding the chefs today is Hunter Gather Cook founder 69 00:03:31,640 --> 00:03:34,360 and head chef Nick Weston. 70 00:03:34,400 --> 00:03:38,840 Nick traded in his career as a top chef in London to go back to basics 71 00:03:38,880 --> 00:03:39,040 Nick traded in his career as a top chef in London to go back to basics 72 00:03:39,080 --> 00:03:40,680 in the countryside. 73 00:03:40,720 --> 00:03:43,000 I lived in a treehouse for six months. 74 00:03:43,040 --> 00:03:46,320 All the things - the hunting, the fishing, the foraging, 75 00:03:46,360 --> 00:03:49,200 cooking over fire - which was my daily life, 76 00:03:49,240 --> 00:03:50,760 I was like, "Let's put it together 77 00:03:50,800 --> 00:03:53,680 "and then people might want to come and learn about it." 78 00:03:53,720 --> 00:03:56,280 Come on, guys, we need to get ourselves some dry tinder. 79 00:03:56,320 --> 00:03:58,280 Before any cooking can start, 80 00:03:58,320 --> 00:04:01,320 Nick and his team will help the celebs learn the basics 81 00:04:01,360 --> 00:04:04,080 of fire-building and foraging. 82 00:04:04,120 --> 00:04:07,000 This stuff is called cramp ball fungus. 83 00:04:07,040 --> 00:04:10,680 So we are actually going to use our fire steel on this mushroom, 84 00:04:10,720 --> 00:04:14,160 and it's going to take the spark and turn it into an ember. 85 00:04:14,200 --> 00:04:17,240 I thought I was one with nature when I was a kid, but now, 86 00:04:17,280 --> 00:04:19,760 I don't know, I've just gone soft, I think. 87 00:04:19,800 --> 00:04:21,720 Being in a boyband and all that, 88 00:04:21,760 --> 00:04:24,280 it just doesn't do you good for foraging. 89 00:04:24,320 --> 00:04:25,840 So what exactly are we looking for? 90 00:04:25,880 --> 00:04:28,560 Just going to go for some classic nettles and we're going to try 91 00:04:28,600 --> 00:04:31,280 and find some ground-ivy as well. 92 00:04:31,320 --> 00:04:34,080 It's interesting to learn about the plants, but also 93 00:04:34,120 --> 00:04:37,120 the flavours you don't get in other places. 94 00:04:37,160 --> 00:04:40,840 There is an adventure behind wild food. 95 00:04:40,880 --> 00:04:42,280 I mean, nettles, in my head, 96 00:04:42,320 --> 00:04:44,840 are just things that you're supposed to stay away from. 97 00:04:44,880 --> 00:04:48,200 So to be picking them to put into food... 98 00:04:48,240 --> 00:04:50,880 Yeah. Messes with your mind a little bit. 99 00:04:50,920 --> 00:04:53,200 How cool, though, to do a dinner party and say, 100 00:04:53,240 --> 00:04:57,280 "I've made some nettle soup that I got from the hedge this morning." 101 00:04:57,320 --> 00:05:01,520 Today, the most important thing that they do is get the fires lit 102 00:05:01,560 --> 00:05:05,120 and then manage them, because unless they've got that fire, 103 00:05:05,160 --> 00:05:06,880 they have nothing to cook on. 104 00:05:06,920 --> 00:05:09,240 See how I've lit that there? 105 00:05:09,280 --> 00:05:11,120 Is that lit? 106 00:05:11,160 --> 00:05:12,960 Yes! 107 00:05:13,000 --> 00:05:14,280 Place it in there. 108 00:05:17,720 --> 00:05:18,880 Woo! 109 00:05:18,920 --> 00:05:21,120 So then you get fire. 110 00:05:21,160 --> 00:05:25,200 I'm an outdoorsman, but only if I can get home very quickly. 111 00:05:25,240 --> 00:05:27,960 I don't know. I don't know if this is a bit of me. 112 00:05:29,760 --> 00:05:31,600 That's good. That's good. Yo! 113 00:05:31,640 --> 00:05:35,360 BLOWING Go, go! Yes! 114 00:05:35,400 --> 00:05:38,240 I'm weirdly excited, even though it's really daunting. 115 00:05:38,280 --> 00:05:40,080 SHE INHALES DEEPLY 116 00:05:40,120 --> 00:05:43,440 I can't believe I'm on my own, though. That just feels mean. 117 00:05:43,480 --> 00:05:44,880 I feel like I'm in labour! 118 00:05:44,920 --> 00:05:46,960 Big breath! INHALES 119 00:05:47,000 --> 00:05:48,480 Oof! 120 00:05:50,440 --> 00:05:52,400 Yay! 121 00:05:54,240 --> 00:05:56,800 With ingredients foraged and fires lit, 122 00:05:56,840 --> 00:06:01,240 the celebs have just three hours to prep and cook their complex dishes, 123 00:06:01,280 --> 00:06:01,360 the celebs have just three hours to prep and cook their complex dishes, 124 00:06:01,400 --> 00:06:04,800 which will then be served to the Scouts on sharing platters. 125 00:06:04,840 --> 00:06:07,280 Planked trout. Mm-hm. 126 00:06:07,320 --> 00:06:10,080 You've got to fillet and pin-bone the trout. 127 00:06:10,120 --> 00:06:12,160 JAMELIA LAUGHS 128 00:06:12,200 --> 00:06:15,320 Place the trout flesh-side down and nail it in five points. 129 00:06:15,360 --> 00:06:16,600 Oh, my gosh! 130 00:06:16,640 --> 00:06:19,840 Then wild garlic and ground-ivy rosti cakes. 131 00:06:19,880 --> 00:06:21,360 Beetroot steaks! 132 00:06:21,400 --> 00:06:23,760 Then there's a wild garlic and chilli dipping sauce, 133 00:06:23,800 --> 00:06:25,280 and a caper butter?! 134 00:06:25,320 --> 00:06:28,640 And there's more! And a nettle tempura! 135 00:06:28,680 --> 00:06:30,080 There's loads to make. 136 00:06:30,120 --> 00:06:33,240 I thought it'd be a bit of fish on a plank. 137 00:06:33,280 --> 00:06:36,960 Wynne and Jamelia's first job is to carefully remove 138 00:06:37,000 --> 00:06:40,160 and debone the trout fillets. 139 00:06:40,200 --> 00:06:43,600 Feel like they've thrown us in the deep end, Wynne. I ain't got a clue! 140 00:06:45,400 --> 00:06:47,520 Oh, this is horrific. 141 00:06:47,560 --> 00:06:48,880 How are we doing, guys? 142 00:06:48,920 --> 00:06:52,800 I have no clue what I'm doing, and I just tried to do 143 00:06:52,840 --> 00:06:56,000 what I see you guys do on the telly and... Right. 144 00:06:56,040 --> 00:06:57,240 ..it's not easy, is it? 145 00:06:57,280 --> 00:06:59,640 OK.So it's actually your fault. 146 00:06:59,680 --> 00:07:02,680 It's my fault. Can you hold up that skeleton for me? 147 00:07:02,720 --> 00:07:05,520 That's quite a lot of fish left on there, isn't there? 148 00:07:05,560 --> 00:07:07,600 Yeah. Right. Okey doke. 149 00:07:07,640 --> 00:07:09,680 So our Scouts, I think, are going to be... 150 00:07:09,720 --> 00:07:12,240 They call it slim pickings, but now we are where we are, 151 00:07:12,280 --> 00:07:14,760 make sure there's no bones in it. Yeah, do the best that I can. 152 00:07:14,800 --> 00:07:16,480 It's been filleted in such a way, 153 00:07:16,520 --> 00:07:18,880 there will be no bones in there anyway, so that's OK. 154 00:07:18,920 --> 00:07:21,160 SHE LAUGHS I'm actually a genius, John! 155 00:07:21,200 --> 00:07:24,360 You're a genius, that's right. You're an absolute genius. 156 00:07:24,400 --> 00:07:26,160 That's it. Perfect. 157 00:07:26,200 --> 00:07:28,480 Where's the venison at? 158 00:07:28,520 --> 00:07:30,360 We're not hunting that, are we? 159 00:07:30,400 --> 00:07:33,960 Max and Luca have got the meat course - plaited venison 160 00:07:34,000 --> 00:07:38,240 served with a burnt ash salsa, wild garlic mayonnaise, 161 00:07:38,280 --> 00:07:40,160 flatbread, wedges, 162 00:07:40,200 --> 00:07:42,040 and aubergine steaks. 163 00:07:42,080 --> 00:07:45,160 It's a huge amount of work to do! 164 00:07:45,200 --> 00:07:47,240 INDIA: The boys' first job is to fire-roast 165 00:07:47,280 --> 00:07:51,160 their five different vegetables for the burnt ash salsa. 166 00:07:51,200 --> 00:07:54,920 Burnt ash salsa is a wonderful thing. 167 00:07:54,960 --> 00:07:58,760 Flavour-wise, you get a rich smokiness. 168 00:07:58,800 --> 00:08:00,080 Whack everything on there... 169 00:08:01,280 --> 00:08:04,240 ..and after a while it will be basically burnt, 170 00:08:04,280 --> 00:08:06,000 and then it'll be ready. 171 00:08:06,040 --> 00:08:08,240 You want to have that kind of smoky flavour in it, 172 00:08:08,280 --> 00:08:10,360 and that's what you get from the char. 173 00:08:10,400 --> 00:08:14,000 It's a bit hard on the eyes, but apart from that, it's fine. 174 00:08:14,040 --> 00:08:16,960 HE LAUGHS Oh, God! 175 00:08:17,000 --> 00:08:19,120 Whew! 176 00:08:19,160 --> 00:08:22,800 While Max battles with the smoke, Luca is taking charge of making 177 00:08:22,840 --> 00:08:26,920 the flatbreads that will be served with the venison. 178 00:08:26,960 --> 00:08:29,640 The dough needs to be carefully measured and kneaded 179 00:08:29,680 --> 00:08:33,320 before being left to prove for at least two hours. 180 00:08:33,360 --> 00:08:35,240 This is hard work. 181 00:08:35,280 --> 00:08:37,760 It's just very sticky! 182 00:08:37,800 --> 00:08:41,720 So I've just got to keep working it till it's a shiny finish. 183 00:08:41,760 --> 00:08:45,440 I know I'm working hard because my table seems to be sinking 184 00:08:45,480 --> 00:08:48,280 six feet under, but I'm sure we'll be all right, 185 00:08:48,320 --> 00:08:50,680 me and Max, the dream team. 186 00:08:50,720 --> 00:08:53,000 I can't see! 187 00:08:53,040 --> 00:08:56,400 I think you've just got to work a lot harder and smarter today. 188 00:08:56,440 --> 00:08:59,520 Mate, is that right? Because they look as burnt as you like. 189 00:08:59,560 --> 00:09:01,560 I know, but it's an ash salsa, innit? 190 00:09:01,600 --> 00:09:03,560 So it's supposed to be burnt to ash, almost, 191 00:09:03,600 --> 00:09:05,640 and then all the good stuff's behind it. 192 00:09:05,680 --> 00:09:08,160 So what do you make of this, honestly? 193 00:09:08,200 --> 00:09:12,040 Honestly, apart from, like, the smoke getting in your eyes, it's... 194 00:09:12,080 --> 00:09:13,720 I've actually really enjoyed doing this. 195 00:09:13,760 --> 00:09:16,760 What about butchering the meat? Are you...?Yeah, I was just saying, 196 00:09:16,800 --> 00:09:19,840 like, I've never butchered anything before. I don't know, I've heard you 197 00:09:19,880 --> 00:09:22,360 sing a couple of times. MAX LAUGHS 198 00:09:22,400 --> 00:09:25,240 That's true. That's very good. 199 00:09:25,280 --> 00:09:28,800 On the dessert section, Amy has already peeled the pears 200 00:09:28,840 --> 00:09:31,800 she needs to make three tarte tatins... 201 00:09:31,840 --> 00:09:33,880 Five, six, seven, eight, nine. 202 00:09:33,920 --> 00:09:37,160 ..and her next task is to make the puff-pastry base. 203 00:09:37,200 --> 00:09:40,280 I've never made a ta-tan... Ta... Tatin. 204 00:09:40,320 --> 00:09:42,360 I've never made three tarte tatins. 205 00:09:42,400 --> 00:09:44,160 I've never done it in the rain. 206 00:09:44,200 --> 00:09:46,840 And I've never cooked it on an open flame. 207 00:09:46,880 --> 00:09:49,400 So, yeah, that's all a bit daunting. 208 00:09:50,720 --> 00:09:52,720 Rough puff is a bit challenging. 209 00:09:52,760 --> 00:09:56,120 It's going to take around about an hour and a half till it's ready, 210 00:09:56,160 --> 00:09:59,160 so they need to get on that fairly quickly. 211 00:09:59,200 --> 00:10:02,360 Looks all right to me. It looks like pastry. 212 00:10:02,400 --> 00:10:06,240 To give the puff pastry its flaky layers, it needs to be rolled, 213 00:10:06,280 --> 00:10:10,040 folded and left to properly chill before the whole process 214 00:10:10,080 --> 00:10:11,880 is repeated once more. 215 00:10:11,920 --> 00:10:14,600 Right, I'm just going to chill these now. 216 00:10:14,640 --> 00:10:19,400 While the pastry rests, Amy can make a start on the caramel base, 217 00:10:19,480 --> 00:10:22,640 along with a roasted hazelnut garnish, which needs to 218 00:10:22,680 --> 00:10:27,240 begin cooking in cast-iron pans over the heat of the fire pit. 219 00:10:27,280 --> 00:10:29,440 Is that hot enough, do you think? 220 00:10:29,480 --> 00:10:31,120 Look what it did to the veg. 221 00:10:31,160 --> 00:10:33,320 I think it's hot enough! 222 00:10:33,360 --> 00:10:37,280 It's difficult... Do you know what? With sugar work and stuff, 223 00:10:37,320 --> 00:10:40,800 you're literally seconds away from, like, burning something. 224 00:10:40,840 --> 00:10:42,680 And it's so hard with the fires, 225 00:10:42,720 --> 00:10:45,000 because you don't know how hot they are. 226 00:10:45,040 --> 00:10:48,360 So you're constantly having to move the pans around 227 00:10:48,400 --> 00:10:51,880 because you don't know which bit's getting caught by the fires or not. 228 00:10:53,480 --> 00:10:57,240 But, yeah, it's exhausting. 229 00:10:57,280 --> 00:10:59,600 Just so you know, you've had an hour. 230 00:10:59,640 --> 00:11:02,440 Two hours, and then we're serving lunch. 231 00:11:02,480 --> 00:11:06,200 As the celebs get to grips with their new cooking environment... 232 00:11:06,240 --> 00:11:10,520 We're in the middle of nowhere, freezing cold, grating potatoes, 233 00:11:10,560 --> 00:11:12,760 and I might take my finger off, and I don't think 234 00:11:12,800 --> 00:11:15,160 I'd even feel it. JAMELIA LAUGHS 235 00:11:15,200 --> 00:11:19,560 ..nearby, their lunchtime guests are busy building up an appetite. 236 00:11:19,600 --> 00:11:21,360 There we go. 237 00:11:21,400 --> 00:11:25,800 {\an8}Scouts is the largest mixed youth organisation in the UK, 238 00:11:25,840 --> 00:11:29,600 {\an8}and every week nearly half a million young people attend sessions 239 00:11:29,640 --> 00:11:32,720 where they get to have really fun adventures, meet new people 240 00:11:32,760 --> 00:11:36,360 and make new friends, and also learn skills for life. 241 00:11:37,680 --> 00:11:40,520 Today there are 20 Scouts, and they're all here 242 00:11:40,560 --> 00:11:43,960 as part of their getting prepared for the World Scout Jamboree. 243 00:11:44,000 --> 00:11:46,240 Putting up tents, packing their backpacks, 244 00:11:46,280 --> 00:11:49,000 and doing some outdoor cooking and preparation. 245 00:11:49,040 --> 00:11:51,360 When you're outdoors, you really do build up an appetite. 246 00:11:51,400 --> 00:11:54,880 It doesn't matter what you're doing. So, yes, I expect them to be hungry. 247 00:11:57,120 --> 00:11:59,480 Back in the outside kitchen... 248 00:11:59,520 --> 00:12:03,040 This is wild garlic and ivy for the rosti. 249 00:12:03,080 --> 00:12:05,480 ..Jamelia and Wynne are racing to get through 250 00:12:05,520 --> 00:12:08,560 the long list of elements for their trout dish. 251 00:12:08,600 --> 00:12:10,760 I'm making, like, a little dipping sauce here. 252 00:12:10,800 --> 00:12:14,960 Spring onions, pickled ginger, wild garlic. 253 00:12:15,000 --> 00:12:16,360 Well, that smells amazing. 254 00:12:16,400 --> 00:12:17,760 This is a bottle of fish sauce. 255 00:12:17,800 --> 00:12:20,160 It's going in here, a whole bottle of fish sauce! 256 00:12:22,280 --> 00:12:26,320 Their next job is to prepare the trout for cooking. 257 00:12:26,360 --> 00:12:29,800 The fillets need to be nailed on to an oak board with fennel, 258 00:12:29,840 --> 00:12:31,160 nettles and lemon... 259 00:12:32,880 --> 00:12:35,000 ..a technique known as planking. 260 00:12:36,400 --> 00:12:39,960 I never thought I'd be nailing a fish to a board. Like, what?! 261 00:12:41,040 --> 00:12:43,000 Oh! Yeah. 262 00:12:43,040 --> 00:12:46,280 Planking fish is quite a kind of old-school technique. 263 00:12:48,240 --> 00:12:49,400 Whoa! 264 00:12:49,440 --> 00:12:52,360 Got the aromatics that you're kind of nailing it to, 265 00:12:52,400 --> 00:12:56,640 but you also, from your board, get a certain amount of smokiness, 266 00:12:56,680 --> 00:12:56,960 but you also, from your board, get a certain amount of smokiness, 267 00:12:57,000 --> 00:12:58,880 all kind of wafts up into it. 268 00:12:58,920 --> 00:13:01,560 How many nails have you put in there?! Yeah, that's too many. 269 00:13:01,600 --> 00:13:03,440 I'm just taking mine over. I'm not... 270 00:13:03,480 --> 00:13:06,160 I'm too embarrassed to take the others. Is this one...? 271 00:13:06,200 --> 00:13:08,480 Look, she's broken the board! Oh! 272 00:13:08,520 --> 00:13:10,800 It's in that chopping board, is it?! 273 00:13:10,840 --> 00:13:13,800 You've actually... I'm so sorry! LAUGHTER 274 00:13:13,840 --> 00:13:15,800 I'm so sorry! Look! 275 00:13:15,840 --> 00:13:18,320 LAUGHTER Oh, my God! 276 00:13:18,360 --> 00:13:21,360 I'm so sorry! Honestly, I'm so sorry! 277 00:13:21,400 --> 00:13:23,760 It's all right. I'll send you an invoice. 278 00:13:23,800 --> 00:13:25,400 Please do. 279 00:13:25,440 --> 00:13:29,160 Wynne and Jamelia have now got to put that in front of a fire 280 00:13:29,200 --> 00:13:31,400 and cook it really slowly, 281 00:13:31,440 --> 00:13:33,440 so the oils come out of the fish, 282 00:13:33,480 --> 00:13:36,360 the flavours of the herbs go through into the fish, 283 00:13:36,400 --> 00:13:38,560 and the skin becomes nice and crispy. 284 00:13:38,600 --> 00:13:40,600 Oh...! 285 00:13:40,640 --> 00:13:43,800 It may actually look quite medieval as a dish - 286 00:13:43,840 --> 00:13:46,560 big nails hammered into a piece of fish - 287 00:13:46,600 --> 00:13:49,080 but actually, it's just brilliant. 288 00:13:49,120 --> 00:13:51,240 It's really slow cooking. 289 00:13:51,280 --> 00:13:53,440 So I'm going to keep kind of coming back and checking. 290 00:13:53,480 --> 00:13:55,640 But, yeah, it's incredible. 291 00:13:55,680 --> 00:13:57,000 I'm fascinated. 292 00:13:58,360 --> 00:14:02,160 Things are moving slowly over on the venison dish. 293 00:14:02,200 --> 00:14:05,320 I mean, it's not too much longer. 294 00:14:05,360 --> 00:14:06,680 That's hot. 295 00:14:06,720 --> 00:14:09,920 Max is still focusing on the vegetable garnishes, 296 00:14:09,960 --> 00:14:14,200 while Luca is only just making a start on butchering the venison. 297 00:14:14,240 --> 00:14:15,520 while Luca is only just making a start on butchering the venison. 298 00:14:15,560 --> 00:14:17,160 So not too far in, 299 00:14:17,200 --> 00:14:19,000 so more that line. 300 00:14:19,040 --> 00:14:21,400 So come further over here? Yeah. 301 00:14:21,440 --> 00:14:23,920 I'd say it's a bit easier than cutting fish because the bones 302 00:14:23,960 --> 00:14:26,760 are so thick and you can feel where you are. 303 00:14:26,800 --> 00:14:31,200 Perfect. So run down that again, so you can actually feel where you are. 304 00:14:31,240 --> 00:14:31,440 Perfect. So run down that again, so you can actually feel where you are. 305 00:14:31,480 --> 00:14:34,480 I think me being a bit used to the knife, it helped. 306 00:14:34,520 --> 00:14:36,800 So that's maybe why I came in over Max. 307 00:14:36,840 --> 00:14:38,600 Luca, very good job. 308 00:14:38,640 --> 00:14:41,280 Yeah? That is a lovely fillet. 309 00:14:41,320 --> 00:14:43,000 Let's crack on. Let's go. 310 00:14:44,600 --> 00:14:47,520 What we're doing is we are plaiting those. 311 00:14:47,560 --> 00:14:52,440 Sounds weird, but it's actually a very clever way of cooking. 312 00:14:52,480 --> 00:14:53,000 Sounds weird, but it's actually a very clever way of cooking. 313 00:14:53,040 --> 00:14:55,240 We break it into three strands. 314 00:14:55,280 --> 00:14:56,960 You then marinade that. 315 00:14:57,000 --> 00:14:58,600 You then plait it... 316 00:14:58,640 --> 00:15:01,440 Into the middle. Into the middle. 317 00:15:01,480 --> 00:15:05,360 ..so then, when you cook it, it cooks a bit more evenly. 318 00:15:05,400 --> 00:15:08,760 And then when it comes to actually portioning up, you lay it down 319 00:15:08,800 --> 00:15:12,240 and just slice it, like that. Perfect cube-size chunks. 320 00:15:13,840 --> 00:15:16,960 I'm going to say you need to redo that plait. Why? 321 00:15:17,000 --> 00:15:19,200 Well, because, look, you haven't even plaited that in. 322 00:15:19,240 --> 00:15:22,480 There needs to be a plait all the way down from the top. Do it again. 323 00:15:23,480 --> 00:15:25,720 So I had to re-plait one. 324 00:15:25,760 --> 00:15:28,560 It was just a bit loose for his liking. 325 00:15:28,600 --> 00:15:31,200 He wants it nice and tight, like his plaits. 326 00:15:33,200 --> 00:15:34,680 HE CHUCKLES 327 00:15:34,720 --> 00:15:37,440 I think the guys are getting on fairly well, 328 00:15:37,480 --> 00:15:40,440 but they've got quite a lot of stuff to do. 329 00:15:40,480 --> 00:15:43,280 That's going everywhere, innit? I need a bigger bowl! 330 00:15:43,320 --> 00:15:45,600 They really have to get on it. 331 00:15:45,640 --> 00:15:47,200 You got a bigger bowl? 332 00:15:47,240 --> 00:15:49,600 I'll put it in a bigger bowl. 333 00:15:49,640 --> 00:15:52,240 God, it's taking a while on this flame, innit? 334 00:15:52,280 --> 00:15:53,800 Back on the dessert section, 335 00:15:53,840 --> 00:15:56,680 Amy is struggling with cooking in the wild. 336 00:15:56,720 --> 00:15:59,960 I've just moved this because it was taking a while to caramelise, 337 00:16:00,000 --> 00:16:01,640 so I've moved it directly onto the heat. 338 00:16:01,680 --> 00:16:03,960 You can see it bubbling away now. 339 00:16:04,000 --> 00:16:06,840 What Amy has to get her head around is the fact that whatever 340 00:16:06,880 --> 00:16:09,000 she cooks on today, she hasn't got a dial 341 00:16:09,040 --> 00:16:12,640 to be able to adjust the temperature of whatever it might be. 342 00:16:12,680 --> 00:16:15,080 SHE GASPS This is burnt! This is burnt! 343 00:16:15,120 --> 00:16:16,080 Oh, no! 344 00:16:18,040 --> 00:16:20,400 It's burnt. And that's going to burn. It's just caught. 345 00:16:20,440 --> 00:16:21,960 That's why we're doing it gradually. 346 00:16:22,000 --> 00:16:23,560 And then I got a bit eager to 347 00:16:23,600 --> 00:16:26,720 get it going and put it straight on the coals, 348 00:16:26,760 --> 00:16:29,920 but you have to keep such an eye on it if you do that. 349 00:16:29,960 --> 00:16:33,280 So we've got to start this again, and it takes forever! 350 00:16:33,320 --> 00:16:37,360 While a new batch of caramel has to be made from scratch, 351 00:16:37,400 --> 00:16:40,760 Amy is also juggling rolling and folding her puff pastry 352 00:16:40,800 --> 00:16:42,480 for a second time... 353 00:16:42,520 --> 00:16:45,120 I don't know how many times I'm meant to do it, so I'm just going 354 00:16:45,160 --> 00:16:46,400 and going again. 355 00:16:46,440 --> 00:16:48,960 It'll just create more layers, surely. 356 00:16:49,000 --> 00:16:52,240 ..while keeping her eye on another garnish... 357 00:16:52,280 --> 00:16:54,000 I've got to get this out now. 358 00:16:54,040 --> 00:16:56,720 ..a white chocolate crumb that needs cooking in the heat 359 00:16:56,760 --> 00:16:58,320 of the wood-fire oven. 360 00:16:59,840 --> 00:17:02,840 I don't know what it's meant to look like! 361 00:17:02,880 --> 00:17:04,800 It's not meant to brown, I don't think, 362 00:17:04,840 --> 00:17:06,080 cos then it'll burn. 363 00:17:06,120 --> 00:17:07,360 Such a fine line. 364 00:17:07,400 --> 00:17:09,720 I'm going to just leave it for two more minutes. 365 00:17:13,360 --> 00:17:15,800 We walked up here, we came across. 366 00:17:15,840 --> 00:17:17,240 Top of barn. OK. 367 00:17:17,280 --> 00:17:20,760 It's just over an hour before the Scouts are due back. 368 00:17:20,800 --> 00:17:23,760 # Kumbaya, my Lord 369 00:17:23,800 --> 00:17:26,640 # Kumbaya... # 370 00:17:26,680 --> 00:17:28,000 On the fish course, 371 00:17:28,040 --> 00:17:30,680 Wynne is attempting to cook the sauce for the trout 372 00:17:30,720 --> 00:17:32,440 over the open fire... 373 00:17:32,480 --> 00:17:33,640 Caper butter. 374 00:17:33,680 --> 00:17:36,920 Loads and loads of capers chopped up in butter, 375 00:17:36,960 --> 00:17:39,640 but cooked in a pan over the flame. 376 00:17:39,680 --> 00:17:42,840 So as the butter starts to cook, you get the flavour of the smoke 377 00:17:42,880 --> 00:17:44,320 going into that butter. 378 00:17:44,360 --> 00:17:46,560 # Ging gang, goolie goolie goolie goolie, gling gling 379 00:17:46,600 --> 00:17:48,800 # Gling gling goo... # My welly's just caught fire. 380 00:17:48,840 --> 00:17:51,200 ..while Jamelia is shaping the rostis, 381 00:17:51,240 --> 00:17:53,680 which have been flavoured with the foraged nettles 382 00:17:53,720 --> 00:17:55,080 and ground-ivy. 383 00:17:55,120 --> 00:17:57,000 The flavour should be amazing. 384 00:17:57,040 --> 00:17:59,120 A lovely green, herby flavour. 385 00:17:59,160 --> 00:18:02,560 Those rostis shouldn't even taste like they're doing you good. 386 00:18:02,600 --> 00:18:05,560 But the cooking of the trout is a concern. 387 00:18:05,600 --> 00:18:07,280 I don't know how long that takes to cook. 388 00:18:07,320 --> 00:18:09,800 I don't know if the wind's blowing in the right direction. 389 00:18:09,840 --> 00:18:13,520 We might be screaming in 20 minutes, "Get me to a cooker down the road." 390 00:18:13,560 --> 00:18:16,760 Time is certainly an issue on the venison course. 391 00:18:16,800 --> 00:18:20,240 Max has finally finished his burnt ash salsa... 392 00:18:20,280 --> 00:18:21,960 Smells unbelievable. 393 00:18:22,000 --> 00:18:24,840 ..and, along with Luca, has been prepping the potatoes 394 00:18:24,880 --> 00:18:26,640 for the wedge side. 395 00:18:26,680 --> 00:18:31,320 But there's still a mountain of work to do and little sense of urgency. 396 00:18:31,360 --> 00:18:31,400 But there's still a mountain of work to do and little sense of urgency. 397 00:18:31,440 --> 00:18:33,920 You all right there, mate? Just so proud of how we're doing. 398 00:18:33,960 --> 00:18:35,960 THEY LAUGH 399 00:18:36,000 --> 00:18:37,800 Luca and Max are having a great time, 400 00:18:37,840 --> 00:18:39,200 but too much of a great time, 401 00:18:39,240 --> 00:18:40,840 and they are now behind. 402 00:18:40,880 --> 00:18:42,120 Oh! 403 00:18:42,160 --> 00:18:44,760 The mayo's fell! 404 00:18:44,800 --> 00:18:46,440 They need to step it up. 405 00:18:46,480 --> 00:18:47,840 They need to show a bit of focus 406 00:18:47,880 --> 00:18:49,360 and they need to get on with the job. 407 00:18:52,560 --> 00:18:55,320 Is it legal to work in these circumstances? 408 00:18:55,360 --> 00:18:58,120 I'm confident that it's going to taste good, 409 00:18:58,160 --> 00:19:00,720 but it might be tomorrow. 410 00:19:00,760 --> 00:19:02,480 That's the only problem! 411 00:19:02,520 --> 00:19:06,240 I don't mean to scare you guys, but in 50 minutes, 412 00:19:06,280 --> 00:19:07,920 the Scouts will be here. 413 00:19:07,960 --> 00:19:09,720 Lunch in 50 minutes! 414 00:19:11,640 --> 00:19:15,720 Over on dessert, Amy is continuing to battle singlehandedly 415 00:19:15,760 --> 00:19:18,760 through her own long list of jobs. 416 00:19:18,800 --> 00:19:21,880 The white chocolate is cooked, cooled and crumbled, 417 00:19:21,920 --> 00:19:25,560 and her new batch of caramel is ready to go. 418 00:19:25,600 --> 00:19:29,080 I've got quite a bit to do, but they're starting to look remotely 419 00:19:29,120 --> 00:19:31,120 like a tarte tatin, so I'm happy with that. 420 00:19:31,160 --> 00:19:33,520 The pastry is looking like puff pastry. 421 00:19:33,560 --> 00:19:35,800 You can see the layers. 422 00:19:35,840 --> 00:19:37,120 Nice! 423 00:19:39,680 --> 00:19:40,880 Yeah. 424 00:19:40,920 --> 00:19:43,800 Her next challenge is to juggle cooking all three tarts 425 00:19:43,840 --> 00:19:45,720 in the wood-fire oven. 426 00:19:45,760 --> 00:19:49,120 A wood oven actually has a very, very hot floor, 427 00:19:49,160 --> 00:19:52,960 and she's got to be really careful that caramel doesn't cook too much. 428 00:19:55,160 --> 00:19:56,840 SHE EXHALES 429 00:19:56,880 --> 00:20:00,840 I feel like I've been to the most stressful Bonfire Night, ever! 430 00:20:00,880 --> 00:20:02,600 SHE LAUGHS 431 00:20:02,640 --> 00:20:05,440 Is your fish cooking? I don't know. Jamelia is in charge of the fish. 432 00:20:05,480 --> 00:20:08,040 What?! Don't...! Can I ask you how many times you've done this 433 00:20:08,080 --> 00:20:11,280 in your professional cooking career? What, fish on a fire like this? 434 00:20:11,320 --> 00:20:14,240 Yeah. We learned at school when I was a kid in Australia. Did you?! 435 00:20:14,280 --> 00:20:15,760 Mate, we learn all this stuff. 436 00:20:15,800 --> 00:20:19,720 No wonder you emigrated over here! WYNNE LAUGHS 437 00:20:19,760 --> 00:20:22,000 Right, OK, you're doing more potato stuff. 438 00:20:22,040 --> 00:20:24,000 What about the caper butter? 439 00:20:24,040 --> 00:20:26,760 Done. Done. The sauce? Done. Done. Brilliant. 440 00:20:26,800 --> 00:20:29,720 Which is really good, because at the moment, it looks like... MAX:Pffft! 441 00:20:29,760 --> 00:20:32,000 COUGHING ..Max and... 442 00:20:32,040 --> 00:20:34,760 LAUGHTER Wow! 443 00:20:34,800 --> 00:20:37,200 I mean, that's a joke, innit?! 444 00:20:37,240 --> 00:20:39,720 Someone's having a gag! 445 00:20:39,760 --> 00:20:42,080 What's amazing is the difference between 446 00:20:42,120 --> 00:20:43,920 how everybody's working right now. 447 00:20:45,280 --> 00:20:48,600 Wynne and Jamelia are really working very, very hard. 448 00:20:48,640 --> 00:20:51,480 The issue they've got is whether the fish is actually cooked. 449 00:20:51,520 --> 00:20:53,560 Amy seems to be well on form. 450 00:20:53,600 --> 00:20:56,480 Her tarts are in the oven, which is really good, 451 00:20:56,520 --> 00:21:01,120 because right now we have got Luca and Max in big, big trouble. 452 00:21:01,160 --> 00:21:01,240 because right now we have got Luca and Max in big, big trouble. 453 00:21:01,280 --> 00:21:03,600 They're making mayonnaise for the second time. 454 00:21:03,640 --> 00:21:06,680 They spilled the first lot. Their wedges are cooking right now. 455 00:21:06,720 --> 00:21:08,160 We good? No, no. Longer? 456 00:21:08,200 --> 00:21:10,680 Maybe not quite cooked all the way through! 457 00:21:10,720 --> 00:21:13,320 The venison hasn't been cooked, it's still marinating. 458 00:21:13,360 --> 00:21:16,000 And the flatbreads haven't even seen the light of day. 459 00:21:17,080 --> 00:21:18,520 MAX SIGHS 460 00:21:22,440 --> 00:21:26,120 Whether you're sitting, standing over smoke and fire, 461 00:21:26,160 --> 00:21:27,960 the Scouts are just arriving. 462 00:21:28,000 --> 00:21:30,840 You have just 30 minutes to serve lunch. 463 00:21:30,880 --> 00:21:34,080 30 minutes?! THEY LAUGH 464 00:21:34,120 --> 00:21:37,680 Ames, I want to go home! I know, I know! 465 00:21:42,240 --> 00:21:44,160 Walking does stir up an appetite. 466 00:21:44,200 --> 00:21:46,840 I am definitely excited for this meal. 467 00:21:51,200 --> 00:21:52,440 What do you reckon? 468 00:21:52,480 --> 00:21:54,280 I reckon it needs more cooking, mate. 469 00:21:54,320 --> 00:21:56,880 Yeah, I think you might be right. 470 00:21:56,920 --> 00:22:00,200 With service fast approaching, there's further concern 471 00:22:00,240 --> 00:22:02,120 with the cooking of the trout. 472 00:22:02,160 --> 00:22:04,680 Wouldn't you be tempted to move that closer to the fire? 473 00:22:04,720 --> 00:22:07,720 I'm going to move the fire closer to it. Yeah, yeah, yeah, yeah. 474 00:22:07,760 --> 00:22:09,160 Loving it. Loving it. 475 00:22:11,120 --> 00:22:13,600 Luca's also racing against the clock. 476 00:22:13,640 --> 00:22:16,160 Having rolled out the 20 flatbreads, 477 00:22:16,200 --> 00:22:19,360 he's only just started cooking them in the pizza oven. 478 00:22:19,400 --> 00:22:20,880 You've got to keep an eye on it. 479 00:22:20,920 --> 00:22:24,280 And if you're slow, it can burn very quickly. 480 00:22:24,320 --> 00:22:27,400 Meanwhile, Max is taking charge of cooking the venison 481 00:22:27,440 --> 00:22:29,680 directly on top of hot coals. 482 00:22:29,720 --> 00:22:31,040 Dirty cooking. 483 00:22:31,080 --> 00:22:33,200 Got nice little charcoal bed here. 484 00:22:33,240 --> 00:22:35,200 Yeah. Give it a bit of waft. 485 00:22:35,240 --> 00:22:38,400 Get rid of as much of the actual ash. 486 00:22:38,440 --> 00:22:41,040 Yeah. Straight on. 487 00:22:41,080 --> 00:22:43,880 This dirty cooking of the venison might seem to many people 488 00:22:43,920 --> 00:22:46,920 like dropping your meat into a sort of a bag of ash. 489 00:22:46,960 --> 00:22:49,160 But the flavour should be amazing. 490 00:22:49,200 --> 00:22:51,600 That lovely flavour of the coals and the smoke 491 00:22:51,640 --> 00:22:53,440 going through the venison, 492 00:22:53,480 --> 00:22:55,760 all that seasoning, fantastic. 493 00:22:55,800 --> 00:22:56,920 Looks mega. 494 00:22:56,960 --> 00:22:58,480 Smells amazing as well. 495 00:23:00,240 --> 00:23:02,320 Service is just moments away. 496 00:23:05,040 --> 00:23:07,120 How are they doing? What's going on with the fish? 497 00:23:07,160 --> 00:23:09,400 They're still about 15 degrees under, 498 00:23:09,440 --> 00:23:13,160 so they could do with probably another 15, 20 minutes. 499 00:23:13,200 --> 00:23:16,280 With the trout still not cooked and service delayed, 500 00:23:16,320 --> 00:23:20,160 Wynne takes on the task of breaking the news to the guests. 501 00:23:20,200 --> 00:23:22,400 Hello. SCOUTS:Hi! 502 00:23:22,440 --> 00:23:24,320 My name's Wynne. Hi! 503 00:23:24,360 --> 00:23:27,440 I'm usually on the TV with a moustache stuck to my face, right? 504 00:23:27,480 --> 00:23:30,800 So...we're going to be ten minutes late, I'm afraid. 505 00:23:30,840 --> 00:23:33,520 You're not very hungry, though, are you? 506 00:23:33,560 --> 00:23:35,520 LAUGHTER No? No, we are! Thank you. 507 00:23:37,400 --> 00:23:41,600 Back on the dessert, Amy is tackling her final garnish - 508 00:23:41,640 --> 00:23:43,560 a burnt cream with a difference. 509 00:23:44,760 --> 00:23:47,000 This is so cool. 510 00:23:47,040 --> 00:23:51,240 You literally just put coals into cream! 511 00:23:51,280 --> 00:23:52,600 It feels so wrong! 512 00:23:55,600 --> 00:23:57,760 How are you getting on, Wynne? Yeah, OK. 513 00:23:57,800 --> 00:24:00,440 It's just the fish. It's quite slow, innit? 514 00:24:00,480 --> 00:24:02,520 I'm just hearing a lot of Scouts moaning about 515 00:24:02,560 --> 00:24:04,640 where their starter is. Innit? 516 00:24:04,680 --> 00:24:06,360 At least they know who I am. 517 00:24:06,400 --> 00:24:09,600 Still relevant to them. THEY LAUGH 518 00:24:14,320 --> 00:24:16,720 As the trout finishes off... 519 00:24:16,760 --> 00:24:19,120 Just another couple of seconds. 520 00:24:19,160 --> 00:24:22,480 ..Jamelia gets on with the last element of the dish - 521 00:24:22,520 --> 00:24:26,360 deep-frying the foraged nettles in a tempura batter. 522 00:24:26,400 --> 00:24:31,200 I have been stung, but I do find once you get stung, you learn 523 00:24:31,240 --> 00:24:34,760 that lesson pretty quickly and realise why you're supposed 524 00:24:34,800 --> 00:24:36,760 to use the tweezers. 525 00:24:38,000 --> 00:24:40,520 First course, there's planked trout served with 526 00:24:40,560 --> 00:24:43,600 a wild garlic and ground-ivy rosti cakes, 527 00:24:43,640 --> 00:24:46,120 beetroot steaks, nettle tempura, 528 00:24:46,160 --> 00:24:49,840 and a wild garlic and chilli dipping sauce. 529 00:24:49,880 --> 00:24:51,680 Oh, Go... Argh! 530 00:24:51,720 --> 00:24:53,800 I'm quite curious on the planked trout 531 00:24:53,840 --> 00:24:56,840 because I've never really had that kind of fish before. 532 00:24:56,880 --> 00:24:59,080 Incoming tempura! 533 00:24:59,120 --> 00:25:03,320 Look at this.Wow! They look amazing, Jim-Jam! 534 00:25:03,360 --> 00:25:05,680 Never had nettle, and I've heard people have it before 535 00:25:05,720 --> 00:25:08,600 and it tastes good. It's always something I've wanted to try. 536 00:25:08,640 --> 00:25:12,040 Guys, we need to move. You don't want it to be cold. 537 00:25:12,080 --> 00:25:15,240 Oh, that looks amazing, Wynne. That's it. Go! 538 00:25:15,280 --> 00:25:17,960 Right, divide your labour now. Who's doing nettles? 539 00:25:18,000 --> 00:25:20,760 Who's doing potatoes? Who's doing sauces?I'm going to do nettles. 540 00:25:20,800 --> 00:25:23,200 Right.I'll do potatoes. Go, then. Let's go, go, go, go. 541 00:25:23,240 --> 00:25:27,160 The ivy rosti cakes seem quite out there. 542 00:25:27,200 --> 00:25:29,320 Quite curious as to how they taste. 543 00:25:30,680 --> 00:25:32,800 It looks and smells fantastic. 544 00:25:37,600 --> 00:25:40,680 There you go. You happy? Yeah. Yeah. Good. 545 00:25:40,720 --> 00:25:42,640 Well done, guys. Brilliant. 546 00:25:44,520 --> 00:25:46,000 At last! 547 00:25:46,040 --> 00:25:47,680 SCOUTS CHEER 548 00:25:47,720 --> 00:25:49,560 Just for the grown-ups, though, yeah? 549 00:25:49,600 --> 00:25:51,120 LAUGHTER 550 00:25:52,720 --> 00:25:54,520 Oh, thank you. 551 00:25:54,560 --> 00:25:56,800 Enjoy. Thank you! 552 00:25:56,840 --> 00:26:00,480 Jamelia and Wynne have made smoked plank trout, 553 00:26:00,520 --> 00:26:04,040 cooked on a bed of fennel, lemon and nettles, 554 00:26:04,080 --> 00:26:06,240 topped with a caper butter, 555 00:26:06,280 --> 00:26:09,720 served with foraged ivy-nettle rosti cakes, 556 00:26:09,760 --> 00:26:11,120 tempura nettles, 557 00:26:11,160 --> 00:26:13,200 wood-fired beetroot steaks, 558 00:26:13,240 --> 00:26:16,200 and a wild garlic and chilli dipping sauce. 559 00:26:18,880 --> 00:26:21,000 There were moments today where I was like, 560 00:26:21,040 --> 00:26:23,800 "There is no way we are getting anything on the table." 561 00:26:23,840 --> 00:26:26,840 And then at the end of the day, just looking at the platter, 562 00:26:26,880 --> 00:26:29,200 I'm like, "Hold on, we did that!" 563 00:26:29,240 --> 00:26:30,960 SHE LAUGHS 564 00:26:33,800 --> 00:26:36,280 That was right up to the wire, and beyond the wire, actually. 565 00:26:36,320 --> 00:26:39,400 But in fact we got something edible out, 566 00:26:39,440 --> 00:26:41,920 even if it was 15 minutes late. 567 00:26:41,960 --> 00:26:46,000 I've never tried trout before, but it did taste quite nice. 568 00:26:46,040 --> 00:26:48,680 It had that smoky kind of sense to it, 569 00:26:48,720 --> 00:26:52,200 which I think brings it a much more, like, better flavour. 570 00:26:52,240 --> 00:26:56,600 The rosti cake was crispy, it was light, it had a good texture. 571 00:26:56,640 --> 00:26:58,200 The nettles were really surprising. 572 00:26:58,240 --> 00:27:00,080 I've never had nettles like that before. 573 00:27:00,120 --> 00:27:02,320 I've been stung by them, but I've never eaten them. 574 00:27:02,360 --> 00:27:04,520 It's very impressive that they've managed to do that 575 00:27:04,560 --> 00:27:07,120 over an open fire, because obviously we do that a lot at Scouts. 576 00:27:07,160 --> 00:27:09,600 But, yeah, some good inspiration. 577 00:27:11,200 --> 00:27:12,680 Fish is really nicely cooked. 578 00:27:12,720 --> 00:27:16,600 I love that. The saltiness of the capers. That tempura is crispy. 579 00:27:16,640 --> 00:27:19,720 The sharpness coming from the fennel underneath the fish is delicious. 580 00:27:19,760 --> 00:27:22,800 The rosti is cooked really, really well, and a little faint flavour, 581 00:27:22,840 --> 00:27:24,560 almost spinach from those nettles. 582 00:27:24,600 --> 00:27:26,600 I think that's quite amazing, actually. 583 00:27:26,640 --> 00:27:28,480 Well done, Jamelia and Wynne. 584 00:27:30,200 --> 00:27:33,280 So I'm looking for, like, between 55 and 60. 585 00:27:33,320 --> 00:27:36,160 That's saying 56.6. 586 00:27:36,200 --> 00:27:37,360 Perfect. 587 00:27:37,400 --> 00:27:38,960 So that's good to go. 588 00:27:39,000 --> 00:27:43,440 Thanks to the delay with the fish course, Luca and Max have caught up, 589 00:27:43,480 --> 00:27:46,280 and their venison dish will go out on time. 590 00:27:46,320 --> 00:27:48,400 Literally, the last four are in there. 591 00:27:48,440 --> 00:27:51,880 It was always going to come together with me and Max. 592 00:27:53,560 --> 00:27:55,400 I've never had venison before, 593 00:27:55,440 --> 00:27:57,200 so I'm quite excited to try that. 594 00:27:57,240 --> 00:27:59,480 Right, fellas, how's that looking? 595 00:27:59,520 --> 00:28:03,160 Yeah, it's looking beautiful. Happy with that?We're buzzing. 596 00:28:03,200 --> 00:28:06,040 And if you were a MasterChef judge, how would you describe that? 597 00:28:06,080 --> 00:28:08,760 Restaurant quality. There you go. There you go. 598 00:28:08,800 --> 00:28:13,160 We just need to make it look pretty now when we serve it. 599 00:28:13,200 --> 00:28:14,720 Go on, Max. 600 00:28:14,760 --> 00:28:17,280 Across the boards with your potatoes and your vegetables. 601 00:28:18,960 --> 00:28:24,080 I like my potato wedges to be quite crunchy, crispy 602 00:28:24,120 --> 00:28:28,440 on the outside, but then steaming hot and warm and soft on the inside. 603 00:28:28,480 --> 00:28:29,320 on the outside, but then steaming hot and warm and soft on the inside. 604 00:28:29,360 --> 00:28:32,160 I'd be buzzing if this was my lunch. 605 00:28:32,200 --> 00:28:34,000 I'm a bit gutted it isn't. 606 00:28:35,720 --> 00:28:38,760 Me and Luca are a really good team. 607 00:28:38,800 --> 00:28:42,920 That is a sumptuous feast of a board. 608 00:28:42,960 --> 00:28:46,160 I think it looks unbelievable. I'm really happy with how 609 00:28:46,200 --> 00:28:47,960 it's turned out, to be fair. 610 00:28:48,000 --> 00:28:50,400 Yeah, I'm just glad Max came, eh? 611 00:28:50,440 --> 00:28:52,640 Wahey! THEY CHUCKLE 612 00:28:52,680 --> 00:28:55,720 Boys, it looks amazing. Lots of hard work, but that looks fantastic. 613 00:28:55,760 --> 00:28:57,040 Let's feed them. 614 00:29:00,160 --> 00:29:02,400 All right, everyone? SCOUTS:Hello! 615 00:29:02,440 --> 00:29:05,080 There you go. Thank you. 616 00:29:05,120 --> 00:29:07,240 Enjoy. Thank you. 617 00:29:07,280 --> 00:29:10,120 Wish I could have that! LAUGHTER 618 00:29:10,160 --> 00:29:13,240 Max and Luca have made dirty-cooked venison, 619 00:29:13,280 --> 00:29:16,080 served with flatbreads, 620 00:29:16,120 --> 00:29:18,240 burnt ash salsa, 621 00:29:18,280 --> 00:29:21,840 wild garlic wood-fired potato wedges, 622 00:29:21,880 --> 00:29:24,040 aubergine steaks, 623 00:29:24,080 --> 00:29:25,720 red cabbage slaw 624 00:29:25,760 --> 00:29:27,880 and wild garlic mayo. 625 00:29:27,920 --> 00:29:30,600 INDISTINCT CHATTER 626 00:29:32,480 --> 00:29:34,480 Well done, mate. Well done. 627 00:29:34,520 --> 00:29:36,960 Couldn't have done it without you. No, same, mate. 628 00:29:37,000 --> 00:29:39,480 Genuinely, I don't think that could have gone any better. 629 00:29:39,520 --> 00:29:41,920 The hardest bit was just being around that oven. 630 00:29:41,960 --> 00:29:43,360 It's grim, that thing. 631 00:29:43,400 --> 00:29:45,320 It's like hell. 632 00:29:45,360 --> 00:29:47,160 Having a team-mate in Max, 633 00:29:47,200 --> 00:29:49,600 I think it just topped it, 634 00:29:49,640 --> 00:29:52,920 was the icing on the cake, and we worked so well together. 635 00:29:52,960 --> 00:29:54,920 So, yeah, I'm absolutely buzzing, 636 00:29:54,960 --> 00:29:58,280 and I'm hoping they're enjoying it in there. 637 00:29:58,320 --> 00:30:01,000 The venison was so nice, and it was really flavourful. 638 00:30:01,040 --> 00:30:02,680 I could definitely taste the smoke. 639 00:30:02,720 --> 00:30:04,160 It was quite peppery as well. 640 00:30:04,200 --> 00:30:05,800 The burnt ash salsa was really nice. 641 00:30:05,840 --> 00:30:09,360 The kick that it gave to the meal was kind of really lovely. 642 00:30:09,400 --> 00:30:11,000 The bread was really good. 643 00:30:11,040 --> 00:30:14,200 It was, like, wood-fired and it's got, like, a nice smoky taste. 644 00:30:14,240 --> 00:30:16,640 The aubergine steak could have been a bit thinner and cooked 645 00:30:16,680 --> 00:30:19,640 for a little bit longer, but, yeah, it was good, though. 646 00:30:19,680 --> 00:30:22,640 My favourite bit was probably the potato wedges, especially 647 00:30:22,680 --> 00:30:26,360 with the garlic mayo. You have wedges a lot, but with the mayo, 648 00:30:26,400 --> 00:30:27,800 it made them so much better. 649 00:30:27,840 --> 00:30:30,320 I think that all of the tastes just really come together 650 00:30:30,360 --> 00:30:32,200 and they just really complement each other. 651 00:30:32,240 --> 00:30:36,000 It was cooked perfectly, and I just think it was lovely. 652 00:30:38,480 --> 00:30:40,560 That salsa is fantastic. 653 00:30:40,600 --> 00:30:42,840 Sweetness of peppers and lots of chilli. 654 00:30:42,880 --> 00:30:45,320 Loads of rosemary in those potatoes. 655 00:30:45,360 --> 00:30:48,360 The flavours are really, really good. That venison has a lovely 656 00:30:48,400 --> 00:30:50,840 crust of coriander seeds on the outside. 657 00:30:50,880 --> 00:30:53,720 It's been seared really, really well over those coals, giving 658 00:30:53,760 --> 00:30:56,000 a smoky flavour. That's lovely. 659 00:30:56,040 --> 00:30:59,000 My only criticism, a little bit more cookery on the aubergine, 660 00:30:59,040 --> 00:31:01,680 but this is some good flavoured stuff. 661 00:31:02,880 --> 00:31:05,680 It looks puffy. I think, with the sugar and stuff, 662 00:31:05,720 --> 00:31:07,640 it'll be a nice, just... 663 00:31:07,680 --> 00:31:10,040 ..wood-oven-y, charry flavour on the bottom. 664 00:31:11,520 --> 00:31:14,400 Pear tarte tatin with coal-infused cream, 665 00:31:14,440 --> 00:31:17,600 a chocolate crumb and fire-roasted hazelnuts. 666 00:31:18,840 --> 00:31:20,560 I'm very excited to try it. 667 00:31:20,600 --> 00:31:22,640 Dessert's the best part of the meal, obviously. 668 00:31:22,680 --> 00:31:24,920 LAUGHTER 669 00:31:24,960 --> 00:31:27,640 Come on, lift it off. Do you know what that is?What? 670 00:31:27,680 --> 00:31:30,880 That is a beautiful tarte tatin. Oh! 671 00:31:30,920 --> 00:31:33,520 I think it sounds really nice. It sounds quite fancy, 672 00:31:33,560 --> 00:31:35,160 I'm not going to lie. 673 00:31:36,320 --> 00:31:38,520 Oh! AMY CHUCKLES 674 00:31:40,320 --> 00:31:43,160 I've never made anything so perfect-looking in my life! 675 00:31:43,200 --> 00:31:46,320 Maybe I'm a pastry chef in the making. 676 00:31:46,360 --> 00:31:48,440 Come on, Amy. 677 00:31:48,480 --> 00:31:49,960 You happy with the cooking? 678 00:31:50,000 --> 00:31:51,440 Yeah, I think so. 679 00:31:51,480 --> 00:31:53,600 I'm looking at the layers. 680 00:31:53,640 --> 00:31:56,560 That's cooked.Yay! 681 00:31:56,600 --> 00:31:59,320 Right. Soil, cream, nuts. 682 00:31:59,360 --> 00:32:01,600 Let's go! 683 00:32:01,640 --> 00:32:04,240 The, um, chocolate crumb fire-roasted hazelnuts, 684 00:32:04,280 --> 00:32:06,520 I think those will be quite intriguing to try. 685 00:32:06,560 --> 00:32:07,760 Wow! 686 00:32:07,800 --> 00:32:09,520 You do good dollops. 687 00:32:09,560 --> 00:32:12,720 "Coal-infused cream" sounds very interesting to me. 688 00:32:12,760 --> 00:32:15,440 Never had it before, so who knows what it tastes like? 689 00:32:15,480 --> 00:32:17,960 I'll tell you what, you've got a good eye for presentation, 690 00:32:18,000 --> 00:32:20,040 because that is lovely. 691 00:32:20,080 --> 00:32:22,120 Service, please! 692 00:32:28,760 --> 00:32:31,200 Last six plates, they go, you're done. 693 00:32:31,240 --> 00:32:33,720 And what a fantastic job, Amy!Oh! 694 00:32:38,080 --> 00:32:42,360 Last one. Amy!Yay! Call it! Call them away.Service! Thank you. 695 00:32:42,400 --> 00:32:42,880 Last one. Amy!Yay! Call it! Call them away.Service! Thank you. 696 00:32:42,920 --> 00:32:45,680 Seriously, my friend, how do you feel now? 697 00:32:45,720 --> 00:32:48,360 Oh! So relieved and happy, and... 698 00:32:49,560 --> 00:32:51,400 ..proud of myself, actually. 699 00:32:53,720 --> 00:32:55,040 GREGG LAUGHS 700 00:32:55,080 --> 00:32:58,080 Oh! Look at the layers! Hang on, hang on.Mm. 701 00:33:01,320 --> 00:33:03,640 Mm, mm, mm! 702 00:33:08,080 --> 00:33:10,960 Amy has made wood-fired pear tarte tatin, 703 00:33:11,000 --> 00:33:13,200 served with a white chocolate crumb, 704 00:33:13,240 --> 00:33:14,800 coal-infused cream 705 00:33:14,840 --> 00:33:16,440 and roasted hazelnuts. 706 00:33:20,400 --> 00:33:23,160 The pears were cooked really well and they weren't, like, chewy 707 00:33:23,200 --> 00:33:25,400 or anything. It all tasted really good. 708 00:33:25,440 --> 00:33:29,320 The pastry was really crispy - not a soggy bottom! 709 00:33:29,360 --> 00:33:31,520 It was nice and flaky as well. 710 00:33:31,560 --> 00:33:35,040 It had a really good balance of being sweet and it complemented 711 00:33:35,080 --> 00:33:37,000 the pastry really well with the sauce. 712 00:33:37,040 --> 00:33:40,720 I especially liked the coal-infused cream because, like, it sort of 713 00:33:40,760 --> 00:33:42,760 tastes like marshmallows in a way, 714 00:33:42,800 --> 00:33:45,280 and it went well with the roasted hazelnuts. 715 00:33:45,320 --> 00:33:48,440 It tastes like something we'd cook on camp, but much better. 716 00:33:48,480 --> 00:33:51,760 Overall, I had a really good day. I thought the meals were amazing. 717 00:33:53,920 --> 00:33:56,480 I love that soil. Pears are juicy. 718 00:33:56,520 --> 00:33:57,640 Caramel sauce. 719 00:33:57,680 --> 00:34:00,600 And that cream with a little bit of charcoal flavour, 720 00:34:00,640 --> 00:34:02,200 and just lightly whipped. 721 00:34:02,240 --> 00:34:04,520 I think it's a really good dish. 722 00:34:07,040 --> 00:34:09,560 Interesting day, I have to say. 723 00:34:09,600 --> 00:34:11,560 It's not easy, what we do. 724 00:34:13,080 --> 00:34:16,240 But, all in all, I think they did really well. 725 00:34:21,240 --> 00:34:23,960 GREGG: I'm nothing short of amazed, to be honest. 726 00:34:24,000 --> 00:34:27,120 I think this is one of the toughest challenges they've faced. 727 00:34:27,160 --> 00:34:31,040 Cooking without gas, without electricity, outside, on flame. 728 00:34:31,080 --> 00:34:34,280 And the results, I think, have been nothing short of remarkable. 729 00:34:35,680 --> 00:34:38,320 Cook was like nothing I've ever experienced. 730 00:34:38,360 --> 00:34:41,400 The amount of smoke that's gone in my eyes is insane! 731 00:34:41,440 --> 00:34:42,880 But I really enjoyed it. 732 00:34:44,480 --> 00:34:47,240 I stink, so I need a shower! I'm knackered! 733 00:34:47,280 --> 00:34:49,640 But, yeah, I feel great. It's been a really good day. 734 00:34:49,680 --> 00:34:51,800 Yay! Yay! We did it! CHEERING 735 00:34:51,840 --> 00:34:53,200 It's not going to get any easier, 736 00:34:53,240 --> 00:34:55,560 because next it's back to the MasterChef Kitchen. 737 00:34:55,600 --> 00:34:57,920 LAUGHTER I've been on my own all day! 738 00:34:57,960 --> 00:35:00,840 And at the end of that, one of them's going home. 739 00:35:26,960 --> 00:35:30,080 Welcome back here to the MasterChef Kitchen, you fabulous five. 740 00:35:30,120 --> 00:35:32,840 What a brilliant challenge, the last challenge. Fantastic. 741 00:35:34,040 --> 00:35:37,320 Today your brief is to cook for us a dish inspired 742 00:35:37,360 --> 00:35:39,680 by somebody you admire. 743 00:35:39,720 --> 00:35:43,440 It's got to demonstrate skill, it's got to show knowledge, 744 00:35:43,480 --> 00:35:46,720 but it's also got to come from the heart. 745 00:35:46,760 --> 00:35:50,240 You have one hour and 20 minutes, and at the end of this, 746 00:35:50,280 --> 00:35:52,400 one of you will be going home. 747 00:35:53,560 --> 00:35:54,800 Let's cook. 748 00:36:01,480 --> 00:36:02,880 Chips are on. 749 00:36:02,920 --> 00:36:05,200 Wynne is impressive because he's got two styles. 750 00:36:05,240 --> 00:36:07,560 He's got the hearty and the gutsy, 751 00:36:07,600 --> 00:36:10,480 but he's also got the incredibly creative. 752 00:36:12,840 --> 00:36:17,960 The dish today is dedicated to a lady called Hayley Parsons. 753 00:36:18,000 --> 00:36:20,360 We used to go to the rugby, 754 00:36:20,400 --> 00:36:22,360 drink pints of wine, 755 00:36:22,400 --> 00:36:25,200 then end up at the end of the night in somewhere in Cardiff 756 00:36:25,240 --> 00:36:26,720 called Chippy Alley. 757 00:36:26,760 --> 00:36:29,200 And she'd be going, "Well, let's get some chips." 758 00:36:29,240 --> 00:36:32,120 And I'd be saying, "Let's get a curry." 759 00:36:32,160 --> 00:36:35,040 No longer will we have to have this conversation because I'll say, 760 00:36:35,080 --> 00:36:38,320 "Let's just get a Cardiff curry." 761 00:36:39,880 --> 00:36:42,520 These spices, Wynne, all this stuff! What are you making, Wynne? 762 00:36:42,560 --> 00:36:45,880 Like a chilli-infused batter with fresh coriander in it, 763 00:36:45,920 --> 00:36:49,160 with a marinated fish inside the batter. 764 00:36:49,200 --> 00:36:51,400 Chips with a madras salt, 765 00:36:51,440 --> 00:36:55,200 mushy peas, which are mixed in with a dhal and coconut cream. 766 00:36:55,240 --> 00:36:57,480 We'll end up with a dish that looks like fish and chips 767 00:36:57,520 --> 00:37:00,600 and tastes like a curry. Yeah, exactly. Genius! 768 00:37:02,600 --> 00:37:06,920 We are getting an east-meets-west fish-and-chip curry mixture. 769 00:37:06,960 --> 00:37:07,800 We are getting an east-meets-west fish-and-chip curry mixture. 770 00:37:07,840 --> 00:37:10,400 We've got a piece of battered fish which is going to be flavoured 771 00:37:10,440 --> 00:37:11,760 with curry spices. 772 00:37:11,800 --> 00:37:13,800 Crispy batter, please, Wynne. 773 00:37:13,840 --> 00:37:15,400 We've got chips. 774 00:37:15,440 --> 00:37:17,840 Then he's going to flavour that with turmeric, cumin, 775 00:37:17,880 --> 00:37:20,120 coriander, garam masala. 776 00:37:20,160 --> 00:37:22,880 He's taking peas to a completely different level. 777 00:37:22,920 --> 00:37:25,040 Mushy peas and split peas. 778 00:37:25,080 --> 00:37:27,160 More turmeric, ginger, garlic - 779 00:37:27,200 --> 00:37:29,040 the flavours inside a dhal. 780 00:37:29,080 --> 00:37:33,520 And then on the side of that, he's got a mango and tomato ketchup. 781 00:37:33,560 --> 00:37:34,000 And then on the side of that, he's got a mango and tomato ketchup. 782 00:37:34,040 --> 00:37:35,680 This is a big risk for Wynne. 783 00:37:35,720 --> 00:37:37,440 We've all had fish and chips, 784 00:37:37,480 --> 00:37:40,360 which means those points have to be perfect, 785 00:37:40,400 --> 00:37:44,480 but with the flavours of India on the plate as well. 786 00:37:44,520 --> 00:37:47,320 How on earth did that break?! 787 00:37:47,360 --> 00:37:49,320 Disaster number one. 788 00:37:49,360 --> 00:37:51,920 This is around about the heart and about emotion, 789 00:37:51,960 --> 00:37:53,760 and that is our Jamelia. 790 00:37:53,800 --> 00:37:56,160 When she does the food that she grew up with, 791 00:37:56,200 --> 00:37:57,960 it can be absolutely delicious. 792 00:37:58,000 --> 00:38:02,720 It has the flavours of the Caribbean and there's always lots of it. 793 00:38:03,880 --> 00:38:06,440 I'm doing so many things today that I've never done before, 794 00:38:06,480 --> 00:38:09,400 but I'm like, "You've done it all the other times. 795 00:38:09,440 --> 00:38:11,040 "You can do it today." 796 00:38:11,080 --> 00:38:12,320 A little self-pep-talk. 797 00:38:12,360 --> 00:38:14,640 But, yeah, I'm feeling good. 798 00:38:14,680 --> 00:38:16,880 I'm feeling very confident. 799 00:38:16,920 --> 00:38:19,280 Jamelia, you've got so much stuff here! 800 00:38:19,320 --> 00:38:22,320 What are you making? I know! Well, I'm making, like, a little 801 00:38:22,360 --> 00:38:23,880 princess party for you guys. 802 00:38:23,920 --> 00:38:26,400 So I have four princesses of my own. 803 00:38:26,440 --> 00:38:29,480 I've got four daughters, and who better for inspiration? 804 00:38:29,520 --> 00:38:31,840 What's a princess party? 805 00:38:31,880 --> 00:38:34,200 It's kind of like a mix of an afternoon tea, 806 00:38:34,240 --> 00:38:37,280 but what you'd imagine a royal affair to be. 807 00:38:37,320 --> 00:38:40,040 Who would make the better princess? Me or John? 808 00:38:40,080 --> 00:38:41,360 SHE LAUGHS 809 00:38:41,400 --> 00:38:43,160 I'm scared to answer that! 810 00:38:43,200 --> 00:38:46,400 I can't wait for you to serve us little princesses. 811 00:38:46,440 --> 00:38:49,600 SHE LAUGHS Me neither. 812 00:38:50,840 --> 00:38:53,440 Jamelia's doing five different dishes. 813 00:38:53,480 --> 00:38:55,160 Our three savoury are 814 00:38:55,200 --> 00:38:59,000 a cream cheese, smoked salmon and jerk tartlet, 815 00:38:59,040 --> 00:39:02,560 a scotch bonnet hummus served with plantain crisps, 816 00:39:02,600 --> 00:39:05,880 and then we've got heavenly eggs dyed in beetroot juice, 817 00:39:05,920 --> 00:39:07,640 so they will go bright pink. 818 00:39:07,680 --> 00:39:09,720 Two sweet dishes. 819 00:39:09,760 --> 00:39:11,640 One Jamelia calls a grater cake - 820 00:39:11,680 --> 00:39:14,680 a layer of pink grated coconut, white grated coconut, 821 00:39:14,720 --> 00:39:19,760 sandwiched together, flavoured with syrup and a tiny bit of ginger. 822 00:39:19,840 --> 00:39:23,320 Then the final sweet dish are strawberries dipped in chocolate, 823 00:39:23,360 --> 00:39:26,680 covered with pink biscuits across the top of them. 824 00:39:26,720 --> 00:39:30,960 The whole thing has to be dainty and pretty but full of flavour, 825 00:39:31,000 --> 00:39:33,360 and it's got to also thrill. 826 00:39:33,400 --> 00:39:37,120 My biggest challenge is timing and organisation. 827 00:39:37,160 --> 00:39:41,160 I've planned a party and it needs to not be a flop. 828 00:39:41,200 --> 00:39:43,640 25 minutes have gone, everybody. 829 00:39:46,360 --> 00:39:49,240 Uh, what am I looking for? What am I looking for? 830 00:39:49,280 --> 00:39:52,160 Max started this competition as a novice, and actually his rise 831 00:39:52,200 --> 00:39:55,240 to the finals has been meteoric. 832 00:39:55,280 --> 00:39:59,720 I know where I'm at, standard-wise, in comparison to some of the others, 833 00:39:59,760 --> 00:40:03,200 but my confidence in cooking has grown loads. 834 00:40:03,240 --> 00:40:05,560 We'll even get a takeaway, me and Mais, and I'll be like, 835 00:40:05,600 --> 00:40:08,200 "Could have done with a bit more turmeric in that, actually." 836 00:40:08,240 --> 00:40:10,560 Like, who says that? You know what I mean? 837 00:40:12,400 --> 00:40:14,200 Max, what's your dish, please? 838 00:40:14,240 --> 00:40:16,960 I'm making chicken and waffles 839 00:40:17,000 --> 00:40:19,160 with mango-glazed bacon 840 00:40:19,200 --> 00:40:21,040 and fried bananas. 841 00:40:21,080 --> 00:40:23,720 It sounds a very sweet dish. 842 00:40:23,760 --> 00:40:25,600 Tell me about this combination, please. 843 00:40:25,640 --> 00:40:28,240 I met a man when I first moved to LA. 844 00:40:28,280 --> 00:40:30,640 He was a hippie called Jim, and I didn't have any mates, 845 00:40:30,680 --> 00:40:32,160 I didn't know anyone, 846 00:40:32,200 --> 00:40:35,000 and he was selling mangoes and bananas on the street. 847 00:40:35,040 --> 00:40:38,080 And he became a really close friend of mine, like, took me fishing 848 00:40:38,120 --> 00:40:41,760 and stuff. And Jim introduced me to waffles with chicken. 849 00:40:41,800 --> 00:40:44,800 Just thought I'd try and incorporate bananas in it somewhere 850 00:40:44,840 --> 00:40:47,400 because that's what he sold, mangos and bananas. 851 00:40:49,040 --> 00:40:51,600 A waffle with banana and mango, lovely. 852 00:40:51,640 --> 00:40:55,360 A waffle with maple syrup and bacon and chicken, lovely. 853 00:40:55,400 --> 00:41:00,080 A waffle with bacon, chicken, maple syrup, banana and mango?! 854 00:41:02,240 --> 00:41:05,400 Are they a dessert and a main course together? 855 00:41:05,440 --> 00:41:07,040 I just hope it's not all too sweet. 856 00:41:09,120 --> 00:41:10,480 MAX EXHALES 857 00:41:12,840 --> 00:41:17,400 Amy is truly ambitious, and she continues to impress. 858 00:41:17,440 --> 00:41:19,320 She's just got to hold her nerve. 859 00:41:19,360 --> 00:41:23,120 When the going gets tough, she can't get herself in a flap. 860 00:41:23,160 --> 00:41:25,080 It's gone too wet already. 861 00:41:25,120 --> 00:41:27,480 SHE EXHALES 862 00:41:27,520 --> 00:41:30,800 I've pushed myself massively because my biggest fear in this competition 863 00:41:30,840 --> 00:41:33,840 is the judges saying that I've not really done enough. 864 00:41:33,880 --> 00:41:36,040 Only trouble is, if I don't pull it off in the end, 865 00:41:36,080 --> 00:41:38,360 I'm just an idiot. SHE LAUGHS 866 00:41:38,400 --> 00:41:40,320 It's very crumbly, that pastry! I'm worried! 867 00:41:40,360 --> 00:41:42,720 Amy, you've got a dessert. I didn't expect that from you. 868 00:41:42,760 --> 00:41:44,720 Neither did I, and I'm regretting it now. 869 00:41:44,760 --> 00:41:45,960 What's the dish? 870 00:41:46,000 --> 00:41:50,120 A mint chocolate meringue pie with a mint chocolate ice cream. 871 00:41:50,160 --> 00:41:52,400 Who's the person that inspired this creation? 872 00:41:52,440 --> 00:41:53,800 My grandad. 873 00:41:53,840 --> 00:41:56,440 He used to take us to table tennis lessons when we were kids, 874 00:41:56,480 --> 00:41:59,440 and our favourite time of the day was break time, where we'd get to go 875 00:41:59,480 --> 00:42:02,560 to the vending machine with his money and he'd always make us 876 00:42:02,600 --> 00:42:04,920 buy him a mint chocolate bar. And it just... 877 00:42:04,960 --> 00:42:07,760 I can't look at one in the shops without thinking of him. 878 00:42:07,800 --> 00:42:09,840 But you're stressing a little bit at the moment. 879 00:42:09,880 --> 00:42:13,320 Yeah, I'm massively stressed. You're going to be fine! Aw! Thank you. 880 00:42:14,800 --> 00:42:17,440 Amy's dish is in honour of her grandfather. 881 00:42:17,480 --> 00:42:18,680 Fantastic, 882 00:42:18,720 --> 00:42:21,080 but so, so technical. 883 00:42:21,120 --> 00:42:23,360 It's just so short! 884 00:42:23,400 --> 00:42:25,240 Chocolate shortcrust pastry, 885 00:42:25,280 --> 00:42:27,680 first baked blind, 886 00:42:27,720 --> 00:42:30,880 filled with a chocolate custard, 887 00:42:30,920 --> 00:42:33,480 and then across the top of that, an Italian meringue 888 00:42:33,520 --> 00:42:35,760 which has been glazed and nice and dark. 889 00:42:35,800 --> 00:42:39,240 But with a dish like this, this is about exact recipes. 890 00:42:39,280 --> 00:42:42,160 If the pastry is not measured out properly, it goes wrong. 891 00:42:42,200 --> 00:42:44,440 If the custard doesn't set, it's wrong. 892 00:42:44,480 --> 00:42:47,320 If the meringue doesn't actually work, it's wrong. 893 00:42:47,360 --> 00:42:48,800 There's no leeway here. 894 00:42:48,840 --> 00:42:51,520 It's either going to be right or it's wrong. 895 00:42:51,560 --> 00:42:52,920 Have peaks? 896 00:42:54,400 --> 00:42:57,080 You have just 20 minutes. 897 00:42:57,120 --> 00:42:58,680 Whoa! 898 00:42:58,720 --> 00:43:00,800 How good does that look? 899 00:43:00,840 --> 00:43:04,840 We shouldn't be surprised by Luca, really. Look at his food heritage. 900 00:43:04,880 --> 00:43:06,560 His father's a fishmonger, 901 00:43:06,600 --> 00:43:08,720 and his mother and his grandmother 902 00:43:08,760 --> 00:43:10,320 both cook Italian food. 903 00:43:10,360 --> 00:43:12,480 He is born into a food family! 904 00:43:14,320 --> 00:43:18,320 I was shocked to get through round one, let alone be here. 905 00:43:18,360 --> 00:43:22,680 But as we got into the competition, my competitiveness grew. 906 00:43:22,720 --> 00:43:25,640 And, yeah, I've been really putting in some hours now 907 00:43:25,680 --> 00:43:27,840 and trying to get that trophy. 908 00:43:29,560 --> 00:43:31,440 Who inspired this dish, Luca? 909 00:43:31,480 --> 00:43:34,080 My dad, I would say, inspired it. 910 00:43:34,120 --> 00:43:36,400 90% of the competition, I've been cooking for my mum 911 00:43:36,440 --> 00:43:39,320 and nonna, so he's had to get a little shout-out in there. 912 00:43:39,360 --> 00:43:42,360 He's not a lovey-dovey dad, so he was proud that I got 913 00:43:42,400 --> 00:43:44,800 to the final, and to hear that, it was rare. 914 00:43:44,840 --> 00:43:47,280 He wasn't pleased you got through to the final on Love Island? 915 00:43:47,320 --> 00:43:49,720 Nah, I didn't hear much about Love Island when I got home, 916 00:43:49,760 --> 00:43:52,720 to be honest. MasterChef, I think... He's obsessed with the show. 917 00:43:52,760 --> 00:43:54,920 So you now know for sure Dad's very proud of you? 918 00:43:54,960 --> 00:43:57,800 Yeah. He didn't say it, my mum told me he said it. 919 00:43:57,840 --> 00:44:00,920 THEY LAUGH 920 00:44:00,960 --> 00:44:02,680 Dads, eh? Yeah. 921 00:44:04,040 --> 00:44:07,080 We are having what Luca calls a fish stew. 922 00:44:07,120 --> 00:44:09,880 He has many different types of seafood. 923 00:44:09,920 --> 00:44:12,200 He's got clams, scallops, 924 00:44:12,240 --> 00:44:14,480 razor clams, with mussels, 925 00:44:14,520 --> 00:44:18,880 and served in a broth made from tomatoes and crab shells. 926 00:44:18,920 --> 00:44:21,920 On top of that, he's going to have a piece of stone bass 927 00:44:21,960 --> 00:44:25,320 and a piece of cod, which are both going to be pan-fried. 928 00:44:25,360 --> 00:44:26,400 Is it a stew? 929 00:44:26,440 --> 00:44:28,360 I don't think it really is, but it should have 930 00:44:28,400 --> 00:44:31,440 the flavours that a stew gives, which means it should be robust, 931 00:44:31,480 --> 00:44:33,960 but at the same time it needs to be elegant. 932 00:44:34,000 --> 00:44:36,520 What could go wrong, eh? It's just the finals. 933 00:44:38,960 --> 00:44:41,560 You've got ten minutes left. Ten minutes. 934 00:44:41,600 --> 00:44:42,840 I'm worried about time. 935 00:44:42,880 --> 00:44:45,440 I need to chill out and just... 936 00:44:45,480 --> 00:44:46,640 Oh, my goodness! 937 00:44:46,680 --> 00:44:50,240 I'm pretending to be calm because I'm not. 938 00:44:50,280 --> 00:44:53,840 What do they say? A watched tart never bakes? 939 00:44:55,880 --> 00:44:57,480 Cardiff curry is going good. 940 00:44:57,520 --> 00:45:00,880 I mean, what is not to love about your mother's chips? 941 00:45:04,000 --> 00:45:05,840 They're set, just. 942 00:45:08,520 --> 00:45:09,720 Ah, no! 943 00:45:13,120 --> 00:45:16,560 We have just 60 seconds. Finishing up now, please. 944 00:45:18,400 --> 00:45:20,600 What else is to go on there, Jamelia, tarts? 945 00:45:20,640 --> 00:45:23,680 Yeah, but they've only just cooked, so they'd melt the filling. 946 00:45:23,720 --> 00:45:25,880 So I've just put the filling on there instead. 947 00:45:31,000 --> 00:45:32,920 And stop! 948 00:45:34,200 --> 00:45:36,880 That's it. Well done. 949 00:45:36,920 --> 00:45:39,080 One minute there was enough time and then the next 950 00:45:39,120 --> 00:45:42,240 it was just kind of like, "Oh, maybe there's not." 951 00:45:42,280 --> 00:45:43,880 Ohhh... 952 00:45:43,920 --> 00:45:46,600 Wynne, are you ready? Come on. 953 00:45:47,880 --> 00:45:49,680 As a tribute to his close friend, 954 00:45:49,720 --> 00:45:52,960 Wynne has made a Cardiff curry. 955 00:45:53,000 --> 00:45:55,000 Spiced battered hake, 956 00:45:55,040 --> 00:45:58,400 triple cooked chips with a madras salt, 957 00:45:58,440 --> 00:46:00,640 spiced dhal mushy peas, 958 00:46:00,680 --> 00:46:03,640 served with a mango and tomato ketchup, 959 00:46:03,680 --> 00:46:06,160 a coriander and lime vinegar 960 00:46:06,200 --> 00:46:08,600 and a rum and pickled egg cocktail. 961 00:46:09,800 --> 00:46:12,200 Wynne, I think it looks really smart, it's good, it's fun. 962 00:46:12,240 --> 00:46:14,360 It's a classic fish and chips. 963 00:46:22,520 --> 00:46:23,760 Welcome to Wales! 964 00:46:26,080 --> 00:46:28,200 I love the crispy batter on the outside of that hake. 965 00:46:28,240 --> 00:46:31,080 The hake inside is really lovely and it flakes apart. 966 00:46:31,120 --> 00:46:32,520 Your chips are great. 967 00:46:32,560 --> 00:46:35,560 They are crispy on the outside, fluffy on the inside. 968 00:46:35,600 --> 00:46:36,960 Your mushy peas are fab. 969 00:46:37,000 --> 00:46:40,040 The amount of chilli in there is fantastic. 970 00:46:40,080 --> 00:46:42,200 And I love the garam masala background. 971 00:46:42,240 --> 00:46:44,480 Almost smoky in there as well. 972 00:46:44,520 --> 00:46:48,840 I like the coriander and the lime that you've got over this. 973 00:46:48,880 --> 00:46:52,400 I like the sweetness in the ketchup that finishes with spice as well. 974 00:46:52,440 --> 00:46:54,080 I think you've done brilliantly well. 975 00:46:54,120 --> 00:46:56,800 I like the concept and I'm loving the spicy flavours. 976 00:46:59,440 --> 00:47:01,520 I'm feeling fantastic. They liked the dish. 977 00:47:03,400 --> 00:47:07,200 It was probably one of my best cooks, so, yeah, great. 978 00:47:07,240 --> 00:47:11,480 In honour of his father, Luca has cooked a selection of seafood 979 00:47:11,520 --> 00:47:12,000 In honour of his father, Luca has cooked a selection of seafood 980 00:47:12,040 --> 00:47:15,080 served in a crab and tomato sauce. 981 00:47:15,120 --> 00:47:19,640 Showcasing pan-fried stone bass and cod, 982 00:47:19,680 --> 00:47:22,840 seared king prawns and scallops, 983 00:47:22,880 --> 00:47:26,440 mussels and razor clams cooked in white wine 984 00:47:26,480 --> 00:47:28,920 accompanied by a garlic and parsley crouton. 985 00:47:30,680 --> 00:47:32,200 I admire the work. 986 00:47:32,240 --> 00:47:34,200 That's a lot of fish in there, Chef. 987 00:47:40,360 --> 00:47:42,040 It's delicious. 988 00:47:42,080 --> 00:47:45,480 Each piece of fish you have cooked individually, 989 00:47:45,520 --> 00:47:48,440 taking real care and attention, and it shows. 990 00:47:48,480 --> 00:47:50,320 You have a rich tomato sauce, 991 00:47:50,360 --> 00:47:52,040 really nice, sweet prawns. 992 00:47:52,080 --> 00:47:53,720 I've got lovely scallops. 993 00:47:53,760 --> 00:47:55,040 That's a delight. 994 00:47:56,080 --> 00:47:57,480 Your cod's cooked beautifully. 995 00:47:57,520 --> 00:47:59,280 It flakes apart, really nicely seasoned. 996 00:47:59,320 --> 00:48:01,640 I like your stone bass because you crisped the skin. 997 00:48:01,680 --> 00:48:04,360 The razor clam cleaned beautifully, no grit. 998 00:48:04,400 --> 00:48:06,040 The skills are really, really good. 999 00:48:08,920 --> 00:48:10,680 Yeah, I'm proud of what I put out today. 1000 00:48:10,720 --> 00:48:12,760 And I'm sure, sure my dad and nonna 1001 00:48:12,800 --> 00:48:16,160 would get that down them quite quickly. 1002 00:48:18,040 --> 00:48:20,440 As a tribute to her late grandfather's love 1003 00:48:20,480 --> 00:48:21,880 of mint chocolate bars, 1004 00:48:21,920 --> 00:48:25,040 Amy has made a chocolate shortcrust tart 1005 00:48:25,080 --> 00:48:27,760 filled with chocolate ganache custard 1006 00:48:27,800 --> 00:48:30,640 and topped with mint Italian meringue, 1007 00:48:30,680 --> 00:48:33,280 served with a mint white chocolate crumb 1008 00:48:33,320 --> 00:48:35,280 and a mint choc-chip ice cream. 1009 00:48:36,480 --> 00:48:38,080 It didn't all go to plan, did it? 1010 00:48:38,120 --> 00:48:39,440 Absolutely not. 1011 00:48:39,480 --> 00:48:41,880 My tart's starting to break apart here. 1012 00:48:41,920 --> 00:48:44,120 It could be a bit more elegant. 1013 00:48:48,600 --> 00:48:51,400 Amy, the tart. It is really rich with mint. 1014 00:48:51,440 --> 00:48:54,200 In the middle of it that chocolate ganache is a little bit richer, 1015 00:48:54,240 --> 00:48:56,400 a bit sort of milky chocolate sweet. 1016 00:48:56,440 --> 00:48:57,800 Your white chocolate on the side 1017 00:48:57,840 --> 00:49:00,560 giving a completely different flavour, almost a nutty flavour, 1018 00:49:00,600 --> 00:49:02,280 cos you've roasted the white chocolate. 1019 00:49:02,320 --> 00:49:03,640 The ice cream tastes of mint, 1020 00:49:03,680 --> 00:49:05,960 it's got little flecks of chocolate running through it. 1021 00:49:06,000 --> 00:49:07,680 A nice bit of crunch. 1022 00:49:07,720 --> 00:49:09,600 If you were trying to nail the flavours 1023 00:49:09,640 --> 00:49:11,640 of your grandad's favourite chocolate bar, 1024 00:49:11,680 --> 00:49:13,160 well done, you have. 1025 00:49:13,200 --> 00:49:16,920 But textures throughout, we've got an issue. 1026 00:49:16,960 --> 00:49:20,640 The chocolate pastry is a little bit too crumbly. 1027 00:49:20,680 --> 00:49:24,040 Your meringue, that's still a little bit too liquid. 1028 00:49:24,080 --> 00:49:26,840 The ice cream again needs to set. 1029 00:49:26,880 --> 00:49:28,760 I would eat it, but it's not perfect. 1030 00:49:31,840 --> 00:49:35,880 I'm feeling a bit annoyed at myself, actually. 1031 00:49:35,920 --> 00:49:38,040 I just got my heart set on that idea 1032 00:49:38,080 --> 00:49:41,720 and just thought it'd prove that I could do loads of technical things 1033 00:49:41,760 --> 00:49:44,760 and all I've proven is that I can't! 1034 00:49:44,800 --> 00:49:46,560 As a tribute to her daughters... 1035 00:49:46,600 --> 00:49:47,640 JOHN: Shall we? 1036 00:49:47,680 --> 00:49:50,880 ..Jamelia is serving a princess party plate, 1037 00:49:50,920 --> 00:49:52,560 complete with party hat and bubbles. 1038 00:49:52,600 --> 00:49:55,240 GREGG LAUGHS 1039 00:49:55,280 --> 00:49:59,280 She's made beetroot dyed heavenly eggs with a mustard mayonnaise, 1040 00:49:59,320 --> 00:50:03,600 a puff-pastry case with a jerk salmon mousse on the side, 1041 00:50:03,640 --> 00:50:03,680 a puff-pastry case with a jerk salmon mousse on the side, 1042 00:50:03,720 --> 00:50:06,800 coconut and ginger-infused grater cake 1043 00:50:06,840 --> 00:50:09,480 and chocolate-covered strawberries. 1044 00:50:09,520 --> 00:50:11,080 What are we missing? 1045 00:50:11,120 --> 00:50:15,240 So we're missing my scotch bonnet hummus and the plantain chips. 1046 00:50:15,280 --> 00:50:17,200 This is the smoked salmon in the middle.Yes. 1047 00:50:17,240 --> 00:50:20,240 So it's deconstructed because, yeah, my timing... 1048 00:50:27,360 --> 00:50:29,400 Your little salmon tart is delicious. 1049 00:50:29,440 --> 00:50:31,960 The pastry works really nice, crumbly. 1050 00:50:32,000 --> 00:50:33,920 I like the chocolate around the strawberry. 1051 00:50:33,960 --> 00:50:35,720 The chocolate is a little too thick. 1052 00:50:35,760 --> 00:50:37,400 The coconut, I love. 1053 00:50:37,440 --> 00:50:40,080 You've managed to get the two layers, the pink and the white. 1054 00:50:40,120 --> 00:50:42,680 But we're lacking a little bit of presentation. Absolutely. 1055 00:50:42,720 --> 00:50:45,040 Your eggs are good because they've got mustard in there, 1056 00:50:45,080 --> 00:50:46,520 a little bit of cayenne pepper. 1057 00:50:46,560 --> 00:50:49,640 But things didn't go to plan. You ran out of time. 1058 00:50:49,680 --> 00:50:52,600 I'm sad we don't have all the bits on the plate.Me too. 1059 00:50:54,480 --> 00:50:56,680 You know when you do something, you just know, like, 1060 00:50:56,720 --> 00:50:58,920 "Oh, I could have done so much better than that." 1061 00:50:58,960 --> 00:51:01,880 But I am proud of the fact that I got something on the plate. 1062 00:51:01,920 --> 00:51:04,280 Because, honestly, there was a moment where 1063 00:51:04,320 --> 00:51:06,080 there was going to be nothing. 1064 00:51:08,520 --> 00:51:10,920 Inspired by an old friend in LA, 1065 00:51:10,960 --> 00:51:13,560 Max has made chicken and waffles. 1066 00:51:13,600 --> 00:51:16,360 Hot and spicy deep-fried chicken 1067 00:51:16,400 --> 00:51:19,400 with mango and bourbon glazed bacon, 1068 00:51:19,440 --> 00:51:22,640 waffles, bananas cooked in cinnamon butter, 1069 00:51:22,680 --> 00:51:26,200 served with maple syrup and a banana milkshake. 1070 00:51:33,280 --> 00:51:34,880 I really like your flavours. 1071 00:51:34,920 --> 00:51:36,960 Love the crisp outside of that chicken. 1072 00:51:37,000 --> 00:51:38,400 You get the smokiness of paprika 1073 00:51:38,440 --> 00:51:40,800 then the heat of chilli right in the middle of your tongue. 1074 00:51:40,840 --> 00:51:42,240 I think that's very, very good. 1075 00:51:42,280 --> 00:51:46,120 I was doubtful about banana, mango, chicken and waffle. 1076 00:51:46,160 --> 00:51:48,040 I was concerned we were going to have dessert 1077 00:51:48,080 --> 00:51:49,440 and a main course on one plate. 1078 00:51:49,480 --> 00:51:51,800 I actually think it works really well together. 1079 00:51:51,840 --> 00:51:53,120 Thank you. 1080 00:51:53,160 --> 00:51:57,160 That contrast of spiciness, sweetness, saltiness 1081 00:51:57,200 --> 00:51:58,880 is really working for me. 1082 00:51:58,920 --> 00:52:02,400 It's about a million calories a lick, and it's delicious. 1083 00:52:02,440 --> 00:52:03,880 Thanks very much. 1084 00:52:05,200 --> 00:52:06,720 I'm a bit speechless, to be honest. 1085 00:52:06,760 --> 00:52:08,040 I don't know what to say. 1086 00:52:08,080 --> 00:52:10,000 Mad, innit? 1087 00:52:10,040 --> 00:52:11,960 Comments like that, 1088 00:52:12,000 --> 00:52:16,440 I haven't really had that so far, so I'm buzzing with that. 1089 00:52:16,480 --> 00:52:16,560 I haven't really had that so far, so I'm buzzing with that. 1090 00:52:16,600 --> 00:52:18,400 Cheers, mate. 1091 00:52:18,440 --> 00:52:19,760 Fingers crossed. 1092 00:52:23,360 --> 00:52:24,680 We had good food. 1093 00:52:24,720 --> 00:52:26,960 We had technically challenging food. 1094 00:52:27,000 --> 00:52:28,960 And we had the odd issue, 1095 00:52:29,000 --> 00:52:30,120 we had the odd error. 1096 00:52:30,160 --> 00:52:32,920 Look, I've got to say, though, these five have really surprised me. 1097 00:52:32,960 --> 00:52:35,680 Every time they come in here, they push themselves, 1098 00:52:35,720 --> 00:52:38,120 they do something new, something exciting. 1099 00:52:38,160 --> 00:52:40,120 We've only got four places in the next round. 1100 00:52:40,160 --> 00:52:42,640 That does mean that one of them is leaving us. 1101 00:52:42,680 --> 00:52:44,720 Do I have a favourite dish of the day? I think I do. 1102 00:52:44,760 --> 00:52:46,400 And I think it's young Max. 1103 00:52:46,440 --> 00:52:48,440 Chicken, bananas and waffles. 1104 00:52:48,480 --> 00:52:50,640 I wouldn't have imagined that worked. 1105 00:52:50,680 --> 00:52:51,920 Maple syrup across the top, 1106 00:52:51,960 --> 00:52:53,840 that sweetness with the spiciness as well, 1107 00:52:53,880 --> 00:52:56,400 good amount of chilli in there. Max nailed it. 1108 00:52:56,440 --> 00:52:57,800 Who else would you like? 1109 00:52:57,840 --> 00:53:00,000 Well, I think that Wynne is actually showing progress 1110 00:53:00,040 --> 00:53:01,320 through the competition. 1111 00:53:01,360 --> 00:53:04,320 We got really good quality fish and chips, 1112 00:53:04,360 --> 00:53:07,560 but flavoured with spices we associate with Indian food. 1113 00:53:07,600 --> 00:53:09,440 It was brilliant. Put Wynne through. 1114 00:53:09,480 --> 00:53:12,680 Luca pushed himself really, really hard today. 1115 00:53:12,720 --> 00:53:15,200 I really like the way in which he handled all the seafood. 1116 00:53:15,240 --> 00:53:18,560 What impressed me was the amount of fish cookery 1117 00:53:18,600 --> 00:53:20,680 and how good all of it was. 1118 00:53:20,720 --> 00:53:23,120 He's got a great touch. 1119 00:53:23,160 --> 00:53:27,160 Now we are talking about two people that didn't have the best of days, 1120 00:53:27,200 --> 00:53:29,800 and that's Jamelia and Amy. 1121 00:53:29,840 --> 00:53:31,960 Jamelia, I did like the egg she gave us. 1122 00:53:32,000 --> 00:53:33,800 I did like the salmon tart. 1123 00:53:33,840 --> 00:53:36,040 We didn't get that scotch bonnet hummus. 1124 00:53:36,080 --> 00:53:38,880 And we also didn't get the plantain crisps. 1125 00:53:38,920 --> 00:53:41,920 The chocolate around the strawberry was a little bit too thick. 1126 00:53:41,960 --> 00:53:44,720 And we did have a lack of presentation throughout. 1127 00:53:44,760 --> 00:53:46,000 Amy wanted to do the flavours 1128 00:53:46,040 --> 00:53:49,080 of her grandfather's favourite chocolate bar and she captured that. 1129 00:53:49,120 --> 00:53:51,640 The thing was, there was things that weren't quite right. 1130 00:53:51,680 --> 00:53:54,160 The pastry wasn't quite holding together. 1131 00:53:54,200 --> 00:53:57,480 Italian meringue on the top wasn't quite set enough. 1132 00:53:57,520 --> 00:53:59,960 Ice cream wasn't quite set enough. 1133 00:54:00,000 --> 00:54:02,520 Saying that, I thought the flavours were magnificent. 1134 00:54:02,560 --> 00:54:06,000 The fact is that Amy and Jamelia have both been really ambitious, 1135 00:54:06,040 --> 00:54:07,920 and maybe a bit too ambitious. 1136 00:54:07,960 --> 00:54:10,240 Whose mistakes can you forgive? 1137 00:54:12,000 --> 00:54:15,120 If I went home, I'd obviously be gutted. 1138 00:54:15,160 --> 00:54:19,560 But at the same time, I'm still so, so proud to have made it this far. 1139 00:54:21,000 --> 00:54:23,600 I'd be annoyed to go home on the back of this cook 1140 00:54:23,640 --> 00:54:25,640 because I can cook that dish well. 1141 00:54:25,680 --> 00:54:29,400 Equally, I would fully understand it if I had to go today. 1142 00:54:29,440 --> 00:54:31,040 It's fair enough. 1143 00:54:48,960 --> 00:54:51,560 Guys, you're great. You work so hard. 1144 00:54:51,600 --> 00:54:53,280 So, so hard. 1145 00:54:53,320 --> 00:54:55,480 We asked you to cook with skill, 1146 00:54:55,520 --> 00:54:59,200 but we also asked you to cook with emotion and passion. 1147 00:54:59,240 --> 00:55:01,600 And boy, did you deliver. 1148 00:55:02,760 --> 00:55:04,120 At the start of this, we did say 1149 00:55:04,160 --> 00:55:05,960 we only have four places in the next round. 1150 00:55:06,000 --> 00:55:08,880 That does mean that one of you is leaving us. 1151 00:55:14,320 --> 00:55:15,760 The celebrity leaving us... 1152 00:55:19,360 --> 00:55:20,800 ..is Jamelia. 1153 00:55:20,840 --> 00:55:22,680 Oh... 1154 00:55:24,440 --> 00:55:27,840 Jamelia, you have been a bundle of joy. 1155 00:55:27,880 --> 00:55:29,760 Oh, honestly... We've loved having you. 1156 00:55:29,800 --> 00:55:31,200 Loved the flavours. 1157 00:55:31,240 --> 00:55:33,080 Thank you. Loved your smile. 1158 00:55:33,120 --> 00:55:34,600 Loved your matching outfits. 1159 00:55:36,080 --> 00:55:38,160 Honestly, thank you so much for having me. 1160 00:55:38,200 --> 00:55:40,360 This has literally been a dream come true. 1161 00:55:40,400 --> 00:55:42,600 I'm so proud of you guys. Friends for life! 1162 00:55:42,640 --> 00:55:44,080 I love you. 1163 00:55:44,120 --> 00:55:45,520 Whoo! Thank you. 1164 00:55:48,280 --> 00:55:52,000 Oh, I have to be honest and say I'm absolutely gutted to be going. 1165 00:55:52,040 --> 00:55:53,480 I really am. 1166 00:55:54,720 --> 00:55:57,520 But at the same time, I can't help but be proud of myself 1167 00:55:57,560 --> 00:55:59,160 for getting here. 1168 00:55:59,200 --> 00:56:03,120 Part of me definitely regrets being so ambitious today. 1169 00:56:03,160 --> 00:56:06,120 But they do say go big or go home. 1170 00:56:06,160 --> 00:56:09,520 And obviously, you know, like the overachiever I am, 1171 00:56:09,560 --> 00:56:11,240 I've managed to do both! 1172 00:56:18,000 --> 00:56:19,440 Congratulations, you guys. 1173 00:56:19,480 --> 00:56:21,200 You're in the final four! 1174 00:56:21,240 --> 00:56:23,160 CHEERING 1175 00:56:23,200 --> 00:56:26,160 It was very much squeaky bum time. 1176 00:56:26,200 --> 00:56:29,320 But I am so happy to be here. 1177 00:56:29,360 --> 00:56:31,440 I give myself a tap on the back, 1178 00:56:31,480 --> 00:56:32,720 not a pat. 1179 00:56:34,240 --> 00:56:36,920 When I got through the first week I was thrilled, when I got into 1180 00:56:36,960 --> 00:56:39,160 the semifinal it was brilliant. Now I'm in the last four. 1181 00:56:39,200 --> 00:56:43,320 I'm like, honestly, I'm having the best dream ever. 1182 00:56:43,360 --> 00:56:44,440 It's fantastic. 1183 00:56:44,480 --> 00:56:46,320 I'm buzzing, though. 1184 00:56:46,360 --> 00:56:48,000 What is going on?! 1185 00:56:48,040 --> 00:56:52,680 Now I've got to put the work in and make sure I'm taken seriously 1186 00:56:52,720 --> 00:56:52,960 Now I've got to put the work in and make sure I'm taken seriously 1187 00:56:53,000 --> 00:56:54,560 to get to that final three. 1188 00:56:56,000 --> 00:56:58,520 It does mean a lot, the more you go on. 1189 00:56:58,560 --> 00:57:01,160 I've learnt more from this show than any other TV show 1190 00:57:01,200 --> 00:57:02,800 I've done before. 1191 00:57:02,840 --> 00:57:04,960 Like, I went into Strictly an awful dancer 1192 00:57:05,000 --> 00:57:06,720 and I came out even worse. 1193 00:57:06,760 --> 00:57:10,200 But yeah, it's a brilliant, brilliant day. 1194 00:57:15,680 --> 00:57:16,960 Next time... 1195 00:57:18,080 --> 00:57:19,640 Right! 1196 00:57:19,680 --> 00:57:21,360 Keep going. 1197 00:57:21,400 --> 00:57:24,400 The celebrities fight for a place in the final three... 1198 00:57:25,880 --> 00:57:27,880 This is an extraordinary piece of work. 1199 00:57:27,920 --> 00:57:30,800 ..before facing their biggest challenge yet - 1200 00:57:30,840 --> 00:57:32,360 Chef's Table. 1201 00:57:32,400 --> 00:57:33,440 Bon appetit. 1202 00:57:33,480 --> 00:57:37,160 Mentored by one of the UK's most respected talents, 1203 00:57:37,200 --> 00:57:39,160 Robin Gill. 1204 00:57:39,200 --> 00:57:40,520 Whoohoo! I'm happy. 1205 00:57:41,920 --> 00:57:43,600 Great plate of food. 1206 00:57:43,640 --> 00:57:45,240 These are very good cooks.