It's Finals Week on Celebrity MasterChef,
and only the four best cooks remain.
How exciting is this?
Really didn't see myself being here.
Who wouldn't want to see this journey to the end now?
I don't want to go out from a silly mistake.
For sure, I'll be breaking a sweat today.
I'll just have to give whatever I've got left in the tank.
I'm very nervous.
Whatever happens, I'll be gutted anyway.
Even if I win it, I'll be gutted, because it'll be over.
Tonight...
Nearly dropped it. That would have been good.
..four must become three...
Keep going.
..as they fight for the chance to cook at Chef's Table
under one of the UK's most respected talents,
Robin Gill.
To be quite honest, we're a little bit behind schedule.
They all want a chance at the trophy.
This is where they've got to fight for it.
It's going to be heartbreaking right now for whoever goes home.
There is plenty of pressure in this kitchen.
Welcome back.
It's a big day today because we are looking for our final three.
You have a brief today, and that brief is to cook for Gregg and I
a theatrical showstopper.
Lights, smoke, mirrors, bells, whistles.
It can sing, it can dance, do whatever it wants to do,
but make sure it's delicious.
Ladies and gentlemen, 1 hour and 45 minutes.
Three places in the final up for grabs.
Let's cook.
AS THOMAS SKINNER: I don't get nervous, but I'm starting to get a little bit shaky.
Ooh!
Amy, we know, is ambitious.
She's also very, very technical.
She's got skills, she's got knowledge...
She gave herself too much to do in the last round.
Right now, she needs a strong round.
But we know Amy, she most certainly can deliver when she has to.
I really would love to be in the final three.
That would just make my day.
I want to prove that I can do stuff...better.
My dish today is inspired from our local tearooms in Harrogate
that I grew up going to on very special occasions with
my grandma and grandad, and taking them for afternoon tea,
so it's got a special place in my heart.
I'm cooking for you an upside-down afternoon tea.
So, everything that looks savoury will taste sweet,
and everything that looks sweet should taste savoury.
That's brilliant.
I've got the traditional finger sandwiches made up of sponge cake,
made to look like cucumber and cream cheese
and smoked salmon and cream cheese
made with Italian meringue and fruit.
The sweet tier,
you have a profiterole stuffed with pate
and pistachio nuts and chutney.
You have a savoury miniature cupcake, and you have, hopefully,
a goat's cheese and beetroot panna cotta.
It sounds exciting, but you've given yourself
a huge amount of work to do.
I know, and I've never timed it. I've not had time to time it.
This is the only cook I've done where I've not cooked it to time,
so I'm screwed. Uh-oh.
But I can't be more screwed than yesterday, can I?
Yeah.Oh, no!
I'm sweating more than I've ever sweat in this kitchen
the whole time.
She's got to make a panna cotta, and hope that sets in time.
That's the gelatine going in.
She's gonna have to make chicken liver pate from scratch
and cool it down and then actually make choux pastry buns.
The profiteroles need to go in ASAP,
but I'm just waiting for the oven to heat up.
Make sure the choux pastry has risen and dried enough
that she can get the pate inside it.
My choux pastry's not as stiff as I'd have liked, to be honest.
Full of ambition, lots and lots of skill on show
and hopefully great flavours.
If it works, fantastic.
Pfft!
I'm just really, really happy.
Come back in an hour and I'll be panicking like a nutter,
but at the moment, I'm feeling great.
Wynne's got a huge amount of knowledge
and a huge amount of skill.
Wynne's already given us a couple of very, very theatrical dishes.
He is going to love this round.
So, this brief, do you love this brief? I love this brief.
You said I was theatrical, so it's me.
It's my life through the medium of lamb.
It's six parts of my life.
And it's almost like a tasting menu for lamb.
I was born in Carmarthen in West Wales. Cawl.
It's one of the greatest soups you'll ever have.
My mother used to give it to us in a Bunnykins bowl when I was little.
It's just...so many memories.
From there, when I moved to London, we moved to Brick Lane, lamb madras.
From there, we're going to a very special international match
that I sang at in 2004,
Wales against New Zealand.
What did you sing?Bread Of Heaven.
Then we're going to go to the advert that changed my life in Italy.
We're going to go back to Wales and my radio show,
and we're ending in China.
Why are we ending in China?
You'll find out later.
Wynne is taking us on a life journey through lamb.
We start off in Wales with cawl.
Cawl, a classic soup usually made with lamb,
lots and lots of swede and carrots,
and it's really quite hearty.
From Wales we go to London and Brick Lane
and we're going to get a madras curry.
That's good by me.
Then Millennium Stadium and it's Wales plays New Zealand,
so the ode to that is going to be Kiwi fruit and mint
with the lamb on top of the potato rosti.
Next, we're off to Italy.
We're going to get ourselves a puff pastry moustache
with truffle around the outside,
an Italian ragout served with our lamb.
Then we're back to Wales again with a savoury Welsh cake,
almost like a flat scone.
And finally we end up in China
and we are going to get the lamb with hoisin sauce, egg fried rice.
How wonderful is that?
I admire Luca.
I like his style.
I love his eye for presentation.
And I also like that he loves the food of Italy that he grew up with.
His food looks good, and that young fella has got a great touch.
Can he be theatrical? That's the question.
It's going to be outside his comfort zone.
I say, Luca, let's see the showstopper.
I'm probably the only one in there that can't sing or act,
so hopefully I've got some sort of talent
to get me through to the next round.
Just looks like a chocolate sponge, doesn't it?
Hopefully it's all right.
Luca, how do you feel about this brief?
I'm just trying to do my most theatrical stuff in the cooking
rather than sing or act or deliver a performance.
What are you making, Luca?
It's a Casanova cake.
So we've got hazelnut mousse with a little sponge underneath,
and then on top we've got puff pastry with pistachio,
and then on top we've got profiteroles with creme patissiere,
and then we've got chocolate art to go round it.
Going to do some spun sugar.
Why this cake?
There's not many cakes I look at and think
there's a wow factor or theatrical element to it.
Where with this, I think when you look at it, you'll see that.
You take a lot of inspiration from your Italian mum, which is brilliant.
Has she offered you any advice?
Yeah, don't muck it up, basically.
This cake is really quite complex.
It's a layer of sponge, then hazelnut flavoured cream
that's got to be firm enough to support the weight
that's going on top of that.
And what's going on top of it is a puff pastry disc.
And on top of that, you're getting little profiteroles.
What Luca has got to be really careful of is that all those layers
are concise and they are even.
Otherwise the whole thing is going to be wonky
and those profiteroles will fall across the top.
Max continues to impress me in this competition.
He cooks comfort food.
He cooks food that's full of flavour and people love to eat.
That's the joy of Max.
So I'm doing a big celebration cake.
And the reason why I'm using the ingredients I'm using
is that this is what my mum had for her 18th birthday.
So there's a lemon buttercream, there's a vanilla buttercream,
and then there's a lemon and elderflower syrup
running through the actual cake,
and the frosting is lemon and elderflower.
Wow.
Max is talking about a three-layered cake with buttercream and icing
around the outside as a tribute to his mother's 18th birthday.
I think it's all right.
Through the whole cake itself,
we've also got a lemon and elderflower syrup.
Too much syrup, the cake starts to fall apart.
Not enough syrup, then the cake could be dry.
Yeah, yeah, I'm happy.
Any amateur cake decorator will tell you how difficult it is
and what a mess you can get in.
Stuff that I've made before has looked a bit scruffy.
So my theatre area is for it to be pretty.
That's the way I've wanted to look at it.
I've got to the last four,
and I don't all of a sudden think I'm Gordon Ramsay,
you know what I mean?
It's getting to that sort of stressful point now, innit?
I don't want to just over-push it and make an idiot of myself,
so, yeah, I'm going to just try and make the best cake
that I've ever made.
You've got just ten minutes to go.
Nearly dropped it.
That would have been good.
We are certainly not winning at the moment.
I'm just going to have to work faster, work harder, keep going.
The main components are cooked,
I just need to bring them together now.
So it's just a case of whether they taste any good or not.
Guys, you've got just three minutes.
Only three minutes to go.
You all right, Wynne?Yeah.
Right.
LUCA:Nearly done, nearly done.
Stop.
Well done. Well done, everybody.
Oh, gosh.
Amy. Where is Amy?
MUSIC: Pizzicato Polka by Johann Strauss II
GREGG LAUGHS
Hello, gentlemen.
Aww.
We've got afternoon tea.
Welcome to Amy's Tea Room.
And here I have for you...
..afternoon tea...
..or is it?
NARRATOR: Inspired by a famous Harrogate tea room,
actor Amy has made an upside-down afternoon tea.
This is fantastic.
Look at the clever work you've done.
Wonderful.
Oh, yeah. Cheers.
To life.
Tea-infused champagne is served alongside Victoria sponge
with Italian meringue icing,
with apple to replicate cucumber sandwiches
and melon to look like smoked salmon sandwiches,
a goat's cheese and beetroot panna cotta,
a rosemary and garlic savoury cupcake,
topped with smoked cheese frosting,
and profiteroles stuffed with chicken liver and brandy pate,
topped with onion marmalade and pistachios.
Your savoury dishes, I think, are brilliant.
The choux pastry, nice and light,
really well seasoned pate inside,
and the surprise of onion marmalade across the top,
so it looks like it's caramel.
A great combination.
Your sponge is made beautifully.
The Italian meringue's been made really nicely.
Lots and lots of technique on show here.
I've got to say, I can't find fault, really.
I love the panna cotta.
The strength of the goat's cheese
ending up with the sweet, earthy beetroot jelly is lovely.
We've then got a cheesy little scone with icing.
It's just delicious.
Brilliantly, brilliantly, well done.
Yes!
No tears for me!
Oh, that was everything I wanted today to be and more.
It was, like, practically perfect.
Yes!
Come and light up my life.
Oh!
Reality star Luca's named his layered cake "Casanova".
Chocolate genoise sponge base wrapped in tempered chocolate,
topped with hazelnut mousse,
pistachio cream-filled puff pastry,
profiteroles filled with cream patissiere
and decorated with white chocolate tuiles.
Luca, it looks great.
Thank you.
I'm really impressed.
This is an extraordinary piece of work.
Got a lovely mild chocolate sponge,
a wonderful hazelnut cream,
which is firm enough to hold some very well-made puff pastry,
and on top of that, really good profiteroles.
This is no ordinary piece of work.
This is fabulous!
Chocolate work around the outside is really amazing.
The bit of puff pastry in the centre has stayed nice and crispy,
which gives you another texture.
I think it's very clever.
I think it's really tasty,
and I'm really, really impressed.
It took me five hours at home to do this dish.
So coming into that, I wasn't too confident...
OK, happy now.
..but I got it done,
and then to hear that, it's...
it's blown my head up...
even bigger.
Ready, Max?
Yeah. Come on, then.
Take it away, guys.
MUSIC: Glad You Came by The Wanted
# The sun goes down
# The stars come out
LUCA:# And all that counts
# Is here and now
# My universe will never be the same
ALL:# I'm glad you came
# Came, came, came, came... #
Thanks, guys.
Replicating the flavours of his mum's 18th birthday cake,
singer Max has made a lemon vanilla and elderflower celebration cake
with a lemon cream cheese frosting.
How wonderful.
Clearly marked layers.
Well done.
That's a very, very well made cake. Thank you.
The sponge has to be slightly dense if it's going to be that big. Yeah.
But it's not dry.
It's moist because you've drizzled elderflower flavour through it,
which is great. Good buttercream. Good icing on the outside.
Good flavours.
Not as complicated as some of the others,
but nonetheless a well-made cake.
Thank you.
It's a really, really pretty singular majesty.
I think that's great.
That syrup going through with the elderflower
and a nice amount of vanilla.
Fantastic.
I'm really pleased for you, Max.
WYNNE:Amazing. Cheers, mate. Amazing.
That was good, like...
I was just wanting to get it right,
and I think I got every part of it the way I wanted it.
You OK? Yeah, yeah. Good.
LUCA:Smashed it. Brilliant.
So, yeah, I was really happy with that.
Wynne, come on.
Ladies and gentlemen, please welcome to the stage, it's Wynne Evans!
CHEERING AND APPLAUSE
THEY CHEER
Last up is opera singer Wynne, whose theatrical showstopper
is the journey of his life represented by six dishes,
all served with a cannon of lamb.
Wynne, how you've got all this work done in an hour and 45 minutes,
I have no idea.
I think it's absolutely phenomenal.
Your lamb, which is the centrepiece, is cooked absolutely perfectly.
Once upon a time, gentlemen, there was a little boy called Wynne,
and he was born in Carmarthen.
Wynne's story begins with a traditional Welsh cawl soup
made with parsnip, swede and carrots,
served with Caerphilly cheese Welsh rarebit.
That's a lovely broth.
Love, love, love your Welsh rarebit there
with a little bit of tangy, salty cheese.
Representing his college years and a favourite Indian restaurant in Brick Lane,
Wynne's made a lamb madras curry with boiled rice.
It tastes like a proper curry
and your rice is cooked perfectly.
To remember the honour of singing at an international rugby match
between Wales and New Zealand, informally known as Kiwis,
rosti potato made with seaweed laverbread,
topped with kiwi and mint jelly.
# Bread of heaven, bread of heaven
# Feed me till I want no more
# Feed me till I want no more. #
APPLAUSE
Your rosti, lovely and crispy on the outside,
cooked all the way through.
I really like the mint jelly.
I can get a little bit of kiwi sweetness in there, which I like.
So after that, I was asked to go for an audition,
an audition for a television commercial
that would change my life.
Replicating Wynne's appearance in the famous insurance adverts,
a puff pastry moustache served with a lamb ragout bow tie.
Lamb in your ragout and your little truffle moustache,
wonderful.
Illustrating his time on BBC Radio Wales,
savoury Welsh cakes made with leeks, olives and capers,
served with garlic butter.
The Welsh cakes,
I love them.
Salty olives and sharp with capers.
Really brilliant. Thank you very much.
Now, over my career, the song I probably sang the most
is from an opera, Turandot, which is set in China.
MUSIC: Nessun Dorma by Giacomo Puccini
# Vincero
# Vincero! #
CHEERING AND APPLAUSE Amazing! Hey!
The final dish to be served with Wynne's lamb
is hoisin sauce with egg fried rice.
Lamb and hoisin sauce?
Absolutely.
The hoisin sauce you made yourself is really delicious
and the rice is running free.
I am blown away.
We asked for theatre.
We knew you wouldn't disappoint.
I am loving the story.
I'm loving the singing.
I'm really enjoying the food.
I stand here very, very impressed.
I think I gave them a performance.
They'll remember that.
I'll remember it for the rest of my life.
It was one of the best experiences I've ever, ever had.
Well done, mate. Aw, mate, I love you, you're great.
Brilliant, that, mate.
Been a brilliant final four, they really are,
and we've got a really tough decision to make.
WYNNE SIGHS
AMY:Can I get anyone a cup of tea?
Yes, please!
It's going to be heartbreaking for one of them
because one of them actually is not going to make the final three.
Wynne decided he wanted to show us his life on a plate
all through the medium of lamb,
which I thought was a really brilliant idea.
I think he hit the brief completely.
Very clever. Very good, very skilful.
Luca, he's putting to use all the lessons
he's got throughout the competition.
And he did show off.
You've got vanilla, pistachio, chocolate...
It was a delicious morsel,
and it was so skilful.
Max gave us a really attractive cake
and three layers of perfectly made sponge.
It may not have been as elaborate as everybody else in the room,
but it was perfectly done.
Amy today dressed up as a waitress,
and that was fun, and we wanted theatre,
but she actually dressed the cake stand beautifully.
We had Victoria sponge.
We had choux pastry being made.
She had a really strong round.
I'll never forget the feeling in my stomach
the first day I walked through those doors.
Oh! It's just like a dream come true for me
to be in the MasterChef kitchen.
I might have done enough today.
From those comments...
And I've never thought that ever, ever, ever,
because there's always been little seeds of doubt that they've planted,
but I might have done enough.
I'll be buzzing to get to the final.
I've put a lot into it.
But I've also learned so much.
I feel proud that I've done it,
and that's the main thing.
It's been a really cool journey.
Whatever happens now, it's all good.
It's been an incredible display of skill and talent.
I know for one of you, it's going to be heartbreak
and it's a really sad day for us as well.
Thank you very much for all your hard work.
The contestant leaving us is...
..Max.
Well done, mate. Well done, mate.
Proud of you. Yeah, you too. Love you, mate.
Well done, you.
Oh! Well done, mate.
Oh, no!
Guys, thanks so much.
Honestly, thanks for the opportunity.
I've loved it. Absolutely loved it.
Thank you. Nice one. Thank you very much, mate.
Good luck, guys. Thank you, we love you.
Cheers, guys!
I just couldn't compete with that today,
but I was really happy with what I did.
So, yeah. All good.
I've loved it.
I'll miss it.
But I mean, I have come way further than...
..than I should have.
I've genuinely loved it. Like, it's been so cool.
THEY CHEER
WYNNE:Amazing.
In this competition, all I wanted
was to just go through to the last day,
to experience every ounce of this competition.
And I'm there. I can't actually believe...
I'm not going to cry again, cos I'm so happy.
Are you OK?
Are you emosh?
Aww.
I'm still in shock. I'm lost for words.
I'm going to be in the MasterChef Grand Final.
The Grand Final!
I'm having the best time of my life.
It's a bit overwhelming because this is the furthest point
you can get to, and it's just surreal to be here.
Definitely a lot of joy in me.
I'm buzzing.
You are now going to be cooking at Chef's Table
with one of the most exciting chefs in the country.
You won't get another cookery experience like this
as long as you live.
Ah! That was the bit that I wanted to get to!
Oh, my God. Can you imagine?
Amy, Wynne and Luca now have one last chance
to perfect their skills
before cooking off for the MasterChef title.
Right now, the most prestigious round of the competition -
Chef's Table.
True pressure, and absolutely magical food has to be served.
This year, the celebrities will be working under
one of the country's most exciting chefs, Robin Gill.
He has extraordinary food.
Extraordinary food which is based upon classics,
but then just twisted enough to make it exciting and modern.
Growing up in Dublin with his musician father and dancer mother,
cooking was not a career Robin considered.
I secured myself an apprenticeship as an electrician and they said,
"Well, why would you want to do that?
"You've never even changed a light bulb."
And it was my dad that actually suggested I become a cook.
Robin has made a name for himself
championing a farm-to-table philosophy
using only the very best ingredients,
a passion which was ignited during a stint at
a two-Michelin-star restaurant in Italy.
It was all about the growing. It was all about the produce.
We didn't do much to it. It was just perfect as it was.
It was simplicity. And that was a real eye-opener for me.
Returning to the UK, he further honed his skills
with culinary legend Raymond Blanc
at the esteemed Le Manoir aux Quat'Saisons.
He would challenge you all of the time.
You know, "Why are you cooking it like that?
"Have you thought about where it comes from? Have you thought
"about the seasonality and why it goes with something?"
It wasn't just, "There's a product. Cook it."
It was an incredible learning experience.
Using everything he'd learnt,
in 2013, he and his wife, Sarah, opened his first restaurant
in the heart of South London.
I was trying to create a farm-to-table experience
in Clapham, and we had six beehives on the roof.
We were growing vegetables on the roof.
We had cheese in the cellar.
You know, it was off the wall.
Ten years on, Robin's latest venture is Darby's,
named after his father, who encouraged him to cook.
It was his nickname.
It's my take on bistro - a real sort of fun environment,
but holding on to the craft.
I'm fanatical, over-obsessed with produce.
My whole philosophy is
get the best ingredients I can get my hands on
and don't mess it up.
Hello. Welcome, welcome.
Today, you're going to be cooking for some incredible people
in the industry.
Some of the toughest critics you're ever going to come across.
We have Daniel Clifford coming,
we have Anna Haugh,
and my old mentor, Raymond Blanc.
And he's going to be putting us all under pressure.
I'm feeling the pressure,
so you guys are definitely going to feel it today.
I just want to get cooking now.
I'm so excited.
But as soon as I know what I'm cooking,
I'll be able to manage how scared I am.
As soon as you hear names like Raymond Blanc, you know how serious
and how far you've come in the competition.
So no room for error.
This is something dreams are made of.
Of course it's going to be difficult.
It's going to be hard.
But what an experience, to learn from somebody like Robin.
Amy. So you're doing the first course,
which is brilliant.
Inspired by his time in Italy, Amy will be cooking
Robin's filled pasta starter of gorgonzola cheese agnolotti
served with roasted delica pumpkin,
pumpkinseed praline and crispy sage.
The pasta is the key element there.
If you don't pinch the sides and the sauce comes out,
we'll have to go again. The whole thing will be ruined. OK.
Amy also has the challenge of handling one of Robin's
most prized ingredients.
These pumpkins are the best in the world.
They come from the north of Italy, and they're actually aged in hay
for over a month. The guy's crazy.
Want a lovely barbecue flavour from it.
It needs to be sweet, but it also needs to hold its shape.
This is a good telltale sign now,
is when you see the pasta... When it rises.
It's floating a little bit. Yeah.
Once cooked, the agnolotti are coated in a Parmesan emulsion.
And then they're ready to go.
Got to be careful because they can be quite fragile.
You don't want them to burst because if they burst,
then we're going to have to go again.
This dish is all about timing.
It needs to be hot.
I like things to be sort of organic.
I like the food to look exactly as it is.
They have to bring it all together at the same time.
Not overly forced. Yeah.
See, look, beautiful colours. That's gorgeous. And that's it.
Pasta is something I really enjoy making.
Then I saw kind of how... SHE LAUGHS
..tricky it looks to make and was like, "Oh, gosh."
It's going to be the challenge for me, I think.
Amy's first job is the dish's most crucial element -
the pasta dough for the 40 agnolotti parcels she will need.
Like, all of a sudden, I'm nervous about cracking an egg...wrong.
I think when you're amongst professionals, they'll be like,
"Why are you cracking your eggs like that?"
Oh, God. See? Nervous energy.
So you're on the main course. All right?
This is absolutely stunning Welsh lamb.
So basically, you've got to turn that guy...
..into that.
ROBIN LAUGHS
OK?
Using the whole animal,
Luca's salt marsh lamb will be served two ways -
as a rack topped with wild garlic butter...
You've got to learn how to take off the belly.
We've got to French trim the bones.
We want to cook this to just above medium rare.
..and a braised lamb and seaweed pie.
Creating the pie is all about the preparation,
and that's the one that's going to be very time-consuming.
That needs to go in nice and early cos it's low and slow,
so it gets a deep caramelisation.
We're known for doing great pies and doing whole-animal butchery
and creating something wholesome,
so it's an evolution of a dish
that I've had in the restaurant for many years.
The lamb is served with wild leeks
cooked in a butter and herb emulsion,
and offcuts of the lamb will make the sauce.
Then we're going to put our lamb.
Now, that is just spring on a plate.
That is so cool. Beautiful, isn't it? Yeah.
Are you going to try it?
I'm quite a fussy eater. That's been my problem
throughout the show. Really?
Yeah. Come on. Here, try it.
The anticipation's killing me.
This is the best dish I've tasted. It's incredible.
Whoa-ho!
Good man!
Woohoo! I'm happy.
I think I'll try not to panic too much,
which I'm all right normally, but...there's a lot to do.
Luca is going to have to learn butchery skill,
which includes French trimming that lamb,
which is scraping every little bit of fat and meat from the bone.
This rack of lamb on its own is a massive challenge.
Let's have a look.
We want to try and... See these little bits here?
Scrape the bone nice and clean.
OK, yeah. And you see? Yeah.
See, it's getting nice and clean. Like a file.
Dessert is Robin's take on one of his favourite puddings -
a classic baked Alaska.
Hibiscus-poached Yorkshire rhubarb is topped with
a condensed-milk ice cream and covered with Italian meringue,
scorched with a hot coal.
Wynne, you're on pastry. I know. Fantastic.
This is the star of the show today. Forced English rhubarb.
So this is grown under candlelight.
That's why it's got this amazing pink colour. Amazing.
So the preparation for this dish is all about precision.
We've got to poach the rhubarb at a very accurate temperature -
40 degrees.
But I want that bite.
You want to try a little bit of that? Thank you.
That is amazing.
A lot of different temperature layers.
The rhubarb, we want a little bit warm.
Then we're putting a little crisp over the top.
And these are really super delicate.
Do you see how thin they've been rolled out? Yeah.
Then we're going to put ice-cold ice cream.
Then there's going to be a room-temperature meringue.
And then we're going to get this burning-hot coal.
This is the Alaska part. This is the sort of the burning of it,
just to burn the meringue.
Oh, my word.
How fun is that? That looks incredible.
To get that right for one plate, never mind five,
is going to be a challenge.
And that's it. Fantastic.
It's quite a delicate thing and I'm quite a robust feeder,
so I'm a bit nervous about it.
To ensure it freezes in time,
Wynne needs to crack on with the ice cream.
He must reduce the milk to half its volume.
It becomes like condensed milk,
so it's a lovely, rich flavour.
You've got to keep an eye on this milk
because you don't want it to catch and burn.
When it burns, then you've got to start the whole process again. OK.
I wanted to be an ice-cream man when I was a little boy,
but today I get to be a proper ice-cream man,
actually serve ice cream to professionals.
So, I mean, what could possibly go wrong here?
The celebrities have just two-and-a-half hours
until service begins.
Our final three have faced many challenges in their journey,
but they've never faced anything as precise and as demanding
as Robin's kitchen.
With her pasta dough resting, Amy's working on a gorgonzola mousse...
That's pretty smooth.
Yeah, perfect.
..for the agnolotti filling...
I like a bit of cheese. I'm very cheesy. Can you tell?
..which needs to chill, ready for piping later.
Woohoo!
She must now prep one of the world's best pumpkins
that took over a month to age.
Don't rush it and mess it up.
Danger points here are how they cut it.
"Cut the pumpkin into wedges six centimetres wide."
Need a ruler.
How they cook it - a little bit of caramelisation
and then we don't want it falling apart.
This is even exciting for me.
I'm such a loser!
Over on the main course,
Luca has made good progress with his lamb-rack butchery.
I think I'm done with them.
Excellent. Let's have a look.
Nice work.
And he's using the offcuts to start the lamb sauce.
A little bit more, then we reduce that down by two-thirds.
OK. And then you're going to get ready to add in your lamb stock.
The sauce needs to be really light and well balanced.
If it's not well balanced, Raymond Blanc is going to kick off.
Never made a sauce, I don't think.
I'm just hoping it all comes together in the end.
I'm sure it'll be all right.
While the sauce reduces,
he can tackle the herb emulsion for the wilted leeks.
For a main course, what I've done in the competition
nowhere near has the amount of elements
that we've got involved in this one dish today.
And he's yet to start on the pies.
He needs to finish his sauce,
he needs to get the lamb broken down into pots.
We need to get the lamb hotpots in the oven
cos it takes a very long time to crispen up the potato.
So there's a little bit for him to do.
Across the kitchen on dessert,
Wynne's milk for the ice cream is still reducing.
He also needs to cook the rhubarb sous vide...
I love that.
..with hibiscus, ginger and lime,
but he's struggling with the precision his dish needs.
We're going to have to re-vacpack this
because you want to try to have it...
..erm, separated. You don't want it all compacted together. Oh, I see.
So I've got to put them all flat so that they cook evenly.
Here we go.
Boom!
Precision is also key for his sable biscuits.
So Robin's sable biscuit is so famous that my wife
has been begging him for the recipe for seven years.
Better hide that, then, right?
I would hide it if I was you.
He prides himself in how delicate and thin it always is.
I've tried my very best.
He said, "Just when you think you can't get any thinner,
"go for another roll."
Look at that. It's lovely and thin.
It's a bit too thin, I think.
What?
I'm only joking. I think that's fine.
THEY LAUGH
Love that guy. What a guy.
OK, folks. So it's 12 o'clock, so we've got one hour.
Yes, Chef. Yes, Chef.
With well over half the cooking time gone,
Amy's prized pumpkin is roasted and ready for portioning.
Some of these are a bit soft.
Yeah.
I'm a bit concerned about these ones.
We want to make sure that we've got none of the soft ones.
We want to make sure that they've got, like, a little bit of a bite.
So if you want to put all the good ones in here...
There's some bits that are just a bit over
that I'm having to discard.
Some just mush up and he don't want that.
That's four.
Five. Six.
Having salvaged enough pumpkin pieces for service...
Here goes nothing.
Nothing to see here.
..she can now move on to rolling out the pasta.
You've got to get it as thin as possible.
This is the hardest bit, juggling it when it gets long like this.
It's then got to be cut, filled, and folded and cooked.
It's a complex, fiddly little thing, so it is.
So Amy, she needs to kind of finish the pasta work.
And that's a concern because she's the first up.
I wish I was making pasta.
Are you Italian?
You've not mentioned that.
On the main, Luca still has lots to do.
He's yet to start assembling the pies...
This is going to take at least 40 minutes... OK.
..so we really are under pressure. We need to get them in. Yes, please.
..which are filled with lamb shoulder and seaweed...
OK, so that's plenty.
..and topped with potato.
Every little slice of potato
has got to be laid across there like a flower.
A little bit more in the centre. Get the smaller pieces in.
Beautiful precision.
There is a lot of technique.
Right, is that done?
You want to keep going.
There's loads in there, though.
So Luca and the lamb...
To be quite honest, we're a little bit behind schedule,
so he'll really need to pick up the pace.
First course up in 25 minutes, OK?
25 minutes.
Over on pastry, Wynne's next challenge
is the Italian meringue that will top his dessert.
You're dealing with hot sugar. You're dealing with eggs.
I need it to be soft.
That's got to be absolutely perfect.
Don't ask me a question now. I can't think.
Sing now!
HE SINGS
His milk for the ice cream
has been reducing for over two hours.
How's my milk looking?
Can you feel it catching on the bottom? Yeah, I can, yeah.
Ooh...
We need to change the pan.
If burnt, it's too late to start the process again.
So you can see where it's been just starting to catch there
a little bit, so I think you just got it in time.
I'm very lucky.
I nearly burnt the milk, but I didn't. Got away with it.
OK, now is a good time to weigh it
because you want to get it to 1.7 litres, don't you? Yeah.
2.6.
Yeah, so it's got a way to go.
Just can't reduce the milk.
I mean, I don't know what's wrong with me.
I've been boiling milk since I was a child, right?
But today, for some reason, I can't reduce it.
The risk for him right now is just getting the ice cream cold,
the mix, before it goes into the machine.
Today's guests are five of the UK's most respected chefs.
Robin is a taskmaster.
He expects quality
and he's going to want to deliver perfection.
If I was cooking for the table
that these celebs are cooking for, I would be
hugely nervous.
You can see how they're running around, so
it's going to be exciting time.
I would look at Robin as my protege.
He's got great skill.
I love his food.
They're not chefs, but today, they have to become chefs.
I just hope those celebrities are up to the challenge.
GREGG: Not too long ago, these were celebrities
doing toasted sandwiches in their own kitchen.
And today, they're going to make lunch
for some of the best chefs in the country!
OK, folks, just to give you a heads up,
all of our guests have arrived.
So I'm a little bit worried.
So we really have to give a big final push in these last 15 minutes.
With service looming, Amy's racing to fill and shape...
Even this is harder than it looks.
..40 identical agnolotti parcels with gorgonzola mousse.
And then it's just straight through. I'm scared.
Oh, I see. That didn't work.
You won't be able to use that
because the filling will come out. Yeah.
We just need to go slightly wider on the gaps, OK?
Harder than it looks.
I was worried about this section.
And now I know why.
Amy has had a few accidents when she's pinching the pasta,
where there's a danger of the pasta exploding
and the filling coming out.
That's a concern.
But everything else is on course for her.
The second round was better than the first,
but my biggest fear is them bursting in the water.
On the main course, Luca is still running behind.
He's only just putting the pies in the oven.
Right, now we need to get our lamb going.
So I've got pans on the stove. Yeah.
And he still needs to seal and roast the lamb racks.
I want to get a really nice colour on that lamb.
You've got, like, a decent amount of fat down here.
Yeah, I need to cook.
You know the guests are here?Yeah.
Cheers.
I hope they're having a little catch-up
and take their time, you know?
Over on dessert, it's crunch time for Wynne.
If the milk hasn't reduced by half its volume,
it won't have long enough to cool down and churn into ice cream.
Perfect. 172.
I mean, I'll drink a bit out of a straw if it'll help.
THEY LAUGH
Finally, the milk is reduced.
Now's crunch time. We're going to go on the first course.
Amy, you're up.
OK. Eight agnolotti away, please.
Yes, Chef. Aah!
Remember it's four minutes from when that goes in. Right, yeah.
First course, gorgonzola, agnolotti, roast delica pumpkin, sage crisp.
When you're doing agnolotti,
they'll have to be perfect or they'll burst.
They look fantastic.
Brilliant. Really? None of them have split!
HE CHUCKLES
That's a relief!
Delica is one of the great heritage pumpkins.
I think that will be a beautiful dish.
How's she doing, Robin? Doing really well.
This is the tough part, you know, getting it all out hot.
All of the pasta stayed intact.
None of the sauce spilt out, which was my concern.
It's about putting this dish together.
It takes a skill.
The garnishing, the crispy sage.
I'm looking forward to this.
Are you happy, Chef? Yeah.
Ding-a-ling!
Service, please!
Thank you.
Yay! Well, that's nice. Beautiful. How did you find it?
I really enjoyed it, actually.
I thought I'd be more stressed than I was.
No, you were really calm. Well done. Yes!
I was shocked that none of them burst in the water.
I'm happy.
I want to do it again.
Thank you very much.
Amy's starter is gorgonzola-filled agnolotti
coated in a Parmesan emulsion,
served with roast delica pumpkin,
pumpkinseed praline and sage crisps.
It is super delicate.
The agnolotti,
it's like explosion, it's full of flavour in your mouth.
Honestly, I got goose bumps.
That is super, super well made.
I think the pasta's cooked absolutely perfectly.
It's got a crunch to it.
The roasted pumpkin is really, really beautiful.
The sage is brilliant.
The crunchiness of the praline is brilliant.
In one day, to learn how to make an agnolotti like that,
well, I am anything but amazed.
I find that dish to be absolutely stunning,
and Amy needs to be really, really proud of herself.
Every single bit of pasta looks exactly the same. It's great.
Thank you. I thought the dish was very confident.
Textures were brilliant. It was lovely.
Thank you very much.
I believe that Robin would cook that dish. It was that good.
Well done, you.
Thank you so much.
OK, well done, Amy. Well done.
I feel like curtsying.
Thank you.
That couldn't have really gone any better.
Dare I say that?
I'm such a cocky cow!
I'm just really pleased they enjoyed it.
Next up is Luca, who's hoping his all-important lamb shoulder pies
have had enough time to cook.
That is one good-looking pie.
These look unbelievable.
I mean, not as good as yours earlier,
but still unbelievable.
Right. Let's do it, then.
Happy with the pies,
it's now the cooking of the lamb racks
that could make or break the dish.
That's it. It's beautiful and pink. Yeah, perfect.
For the main course, we've got salt marsh lamb rack,
wild garlic butter, braised lamb,
potato pie flavoured with coastal herbs.
This is going to be a difficult one to put together.
I'm expecting here to have the lamb pink in the middle.
Sounds delicious, right?
Potato pie. If you get that potato undercooked,
it will be unpleasant, so it's a very highly skilled, difficult dish.
That's it.
Right, now let's go on the lamb.
Absolutely beautiful.
The sauce can't be too watery. It needs to be seasoned.
The balance of that specific thing alone requires a lot of skill.
Service, please.
We did it! Thanks for your help.
You managed to turn a whole lamb into that.
Isn't that amazing? That's crazy.
Well done. Given what we started with. Exactly. Whew!
That was unbelievable.
I'm excited to see what they say.
It's a great dish. I enjoyed it,
and I don't like any food, so hopefully they feel the same.
Luca has cooked salt marsh lamb rack
with wild garlic melted butter,
wilted leeks dressed with an onion and Dijon emulsion,
served with a lamb sauce,
and a sharing dish of braised lamb, seaweed and potato pie.
The colours are light, they're fresh,
they're inviting, they're really appetising.
I love it.
Bon appetit.
Wonderful texture.
The shoulder of lamb here
wrapping that rose of baked thin potatoes is divine.
The flavour in that pie was amazing.
And once you eat that with all of this, it was pure flavour.
The lamb was so delicate and it was almost like butter. It melt.
The beautiful baby leeks entwined in the cream.
It is a beautiful plate of food.
These are very good cooks.
Classic sauce, nice and sticky on your lips.
It's really well made. It's great.
Luca has shown real technical ability because this is complex,
and right now, I should imagine
that boy has a massive grin across his face.
Bravo.
It was heaven.
It's given me goose bumps. Yeah.
Your cooking today is ten out of ten.
And, Luca, you can have a job in any of our kitchens at any time.
Thanks.
That was probably the best feedback I've ever had on anything.
This is a story I'll tell my grandkids...if I ever have any.
Finally, the pressure's on Wynne.
It's making it look pretty is my problem.
I'm happy with that.
Right. Are we ready?
It's time for the finale. It is. It is. Yeah!
Right, let's do it. Let's go.
Bit nervous about my chubby little fingers!
For dessert, we have Yorkshire rhubarb and hibiscus Alaska.
Rhubarb, so you can keep the colour, you can keep the texture
and that amazing burst of such wonderful Yorkshire rhubarb.
That's what I'm looking for.
Beautiful. Nice.
When we go on the ice cream, it needs to be quite quick.
If it goes wrong, it all goes wrong. It ends up like a puddle.
This is super technical.
Meringue is tricky, especially under pressure.
Lovely. OK, now you did remember to
put the coal in the fire, didn't you? Yeah.
You take a piece of coal and you drop it onto the meringue?
What's going on?
If that's too hot, you're going to destroy the whole lot.
And we burn into it like that.
Whoa! Excellent.
I look forward to it. I really do.
Yeah. Now, hibiscus on.
How cool is that, Wynne?Amazing.
I'm buzzing now.
Service, please.
Very good. Awesome. Hey, buddy. Well done, man. Well done.
Smashed it. Oh, great. Absolutely smashed it.
Great to do it.
I just never thought I'd be serving something like that.
I'm just totally thrilled.
Really, really thrilled.
For dessert, Wynne has made hibiscus marinated and poached rhubarb
topped with condensed-milk ice cream,
scorched Italian meringue,
finished with hibiscus dust and served with a vanilla sable biscuit.
The rhubarb is poached and cooked just enough.
It's vibrant. The texture's there. It's not overly sweet.
The sable biscuit is beautiful.
It's crumbly.
It's very, very good.
The first thing I noticed was the way the meringue
was touched with a coal.
That's a new flavour to me, but it worked within the dessert.
The ice cream was silky and light.
No amateur should be able to nail all these tasks in one day,
so I am very impressed.
Wynne's learned how to make a great biscuit.
Lots of technical work there.
And Wynne has proved he can do delicate.
Hello.
I think that was beautiful, so well done. It was very tasty
and I'm sure Robin is ecstatic with
the job you've done on his food. Oh, thank you. Absolutement.
She was so delicate.
Like your voice.
Yeah, it was beautiful.
Ah, thank you.
So bravo. Merci. Thank you.
Wow! Well, he cooks as well as he sings. Yeah.
Incredible. Such lovely comments from them,
and I just was so buzzing.
Just the fact that they've eaten your food,
it's like I've already won inside, so it's great.
I think they did really well.
They showed willing, they showed attentiveness,
so they care.
And that's the most important thing.
What a fabulous challenge. And look what they've achieved.
What they've learned today is actually what it takes
to create food at this level.
Not only have they learnt it, they nailed it. They smashed it.
Very good day. I will sleep tonight.
Like, fully exhausting.
It's a hard job, being a chef.
I don't think I've ever, ever felt like I'd get this competitive
or want something as much as I do.
Hopefully it reflects in my cooking, how much effort I've put in.
I've enjoyed the ride.
I'm absolutely loving every single second of this.
And I'm so glad that I get to see the ride to the end.
We are almost at the end of a wonderful journey.
Next up, the final cook-off,
and it's where we crown one of them our champion.
Next time, it's the Celebrity MasterChef final,
and Wynne, Amy...
Breathe.
..and Luca go all-out to take the title.
SQUIRTS
Pfft! Ugh!
I will not be defeated by this choux pastry.
SHE GASPS Huh! Whew!
That is sexy.
Whoa.
This is an absolute knockout.
It's ace.
Sophisticated meal I'd expect to eat in a restaurant.