1 00:00:02,720 --> 00:00:06,720 It's Finals Week on Celebrity MasterChef, 2 00:00:06,760 --> 00:00:09,360 and only the four best cooks remain. 3 00:00:11,360 --> 00:00:13,640 How exciting is this? 4 00:00:13,680 --> 00:00:16,160 Really didn't see myself being here. 5 00:00:16,200 --> 00:00:18,320 {\an8}Who wouldn't want to see this journey to the end now? 6 00:00:20,000 --> 00:00:23,040 {\an8}I don't want to go out from a silly mistake. 7 00:00:24,200 --> 00:00:26,080 {\an8}For sure, I'll be breaking a sweat today. 8 00:00:28,040 --> 00:00:30,800 {\an8}I'll just have to give whatever I've got left in the tank. 9 00:00:30,840 --> 00:00:32,160 {\an8}I'm very nervous. 10 00:00:34,560 --> 00:00:36,720 Whatever happens, I'll be gutted anyway. 11 00:00:36,760 --> 00:00:39,040 {\an8}Even if I win it, I'll be gutted, because it'll be over. 12 00:00:40,000 --> 00:00:41,320 Tonight... 13 00:00:41,360 --> 00:00:43,360 Nearly dropped it. That would have been good. 14 00:00:43,400 --> 00:00:45,200 ..four must become three... 15 00:00:45,240 --> 00:00:46,880 Keep going. 16 00:00:46,920 --> 00:00:50,000 ..as they fight for the chance to cook at Chef's Table 17 00:00:50,040 --> 00:00:53,080 under one of the UK's most respected talents, 18 00:00:53,120 --> 00:00:54,480 Robin Gill. 19 00:00:54,520 --> 00:00:56,560 To be quite honest, we're a little bit behind schedule. 20 00:00:57,840 --> 00:00:59,880 They all want a chance at the trophy. 21 00:00:59,920 --> 00:01:02,160 This is where they've got to fight for it. 22 00:01:02,200 --> 00:01:05,280 It's going to be heartbreaking right now for whoever goes home. 23 00:01:05,320 --> 00:01:07,560 There is plenty of pressure in this kitchen. 24 00:01:30,560 --> 00:01:31,600 Welcome back. 25 00:01:32,960 --> 00:01:37,960 It's a big day today because we are looking for our final three. 26 00:01:38,000 --> 00:01:38,200 It's a big day today because we are looking for our final three. 27 00:01:40,440 --> 00:01:43,720 You have a brief today, and that brief is to cook for Gregg and I 28 00:01:43,760 --> 00:01:45,520 a theatrical showstopper. 29 00:01:47,440 --> 00:01:50,040 Lights, smoke, mirrors, bells, whistles. 30 00:01:50,080 --> 00:01:53,240 It can sing, it can dance, do whatever it wants to do, 31 00:01:53,280 --> 00:01:55,400 but make sure it's delicious. 32 00:01:56,560 --> 00:01:59,920 Ladies and gentlemen, 1 hour and 45 minutes. 33 00:01:59,960 --> 00:02:02,880 Three places in the final up for grabs. 34 00:02:02,920 --> 00:02:03,920 Let's cook. 35 00:02:08,920 --> 00:02:12,080 AS THOMAS SKINNER: I don't get nervous, but I'm starting to get a little bit shaky. 36 00:02:15,160 --> 00:02:16,440 Ooh! 37 00:02:17,520 --> 00:02:19,440 Amy, we know, is ambitious. 38 00:02:19,480 --> 00:02:21,000 She's also very, very technical. 39 00:02:21,040 --> 00:02:22,920 She's got skills, she's got knowledge... 40 00:02:23,960 --> 00:02:26,200 She gave herself too much to do in the last round. 41 00:02:26,240 --> 00:02:28,080 Right now, she needs a strong round. 42 00:02:28,120 --> 00:02:32,240 But we know Amy, she most certainly can deliver when she has to. 43 00:02:35,680 --> 00:02:38,040 I really would love to be in the final three. 44 00:02:38,080 --> 00:02:39,600 That would just make my day. 45 00:02:39,640 --> 00:02:42,640 I want to prove that I can do stuff...better. 46 00:02:44,920 --> 00:02:49,160 My dish today is inspired from our local tearooms in Harrogate 47 00:02:49,200 --> 00:02:50,840 My dish today is inspired from our local tearooms in Harrogate 48 00:02:50,880 --> 00:02:54,080 that I grew up going to on very special occasions with 49 00:02:54,120 --> 00:02:56,840 my grandma and grandad, and taking them for afternoon tea, 50 00:02:56,880 --> 00:02:59,360 so it's got a special place in my heart. 51 00:03:01,680 --> 00:03:04,920 I'm cooking for you an upside-down afternoon tea. 52 00:03:04,960 --> 00:03:09,000 So, everything that looks savoury will taste sweet, 53 00:03:09,040 --> 00:03:11,760 and everything that looks sweet should taste savoury. 54 00:03:11,800 --> 00:03:12,880 That's brilliant. 55 00:03:12,920 --> 00:03:16,400 I've got the traditional finger sandwiches made up of sponge cake, 56 00:03:16,440 --> 00:03:19,040 made to look like cucumber and cream cheese 57 00:03:19,080 --> 00:03:21,200 and smoked salmon and cream cheese 58 00:03:21,240 --> 00:03:23,480 made with Italian meringue and fruit. 59 00:03:23,520 --> 00:03:24,760 The sweet tier, 60 00:03:24,800 --> 00:03:27,840 you have a profiterole stuffed with pate 61 00:03:27,880 --> 00:03:30,320 and pistachio nuts and chutney. 62 00:03:30,360 --> 00:03:34,800 You have a savoury miniature cupcake, and you have, hopefully, 63 00:03:34,840 --> 00:03:35,440 You have a savoury miniature cupcake, and you have, hopefully, 64 00:03:35,480 --> 00:03:37,360 a goat's cheese and beetroot panna cotta. 65 00:03:37,400 --> 00:03:39,080 It sounds exciting, but you've given yourself 66 00:03:39,120 --> 00:03:40,200 a huge amount of work to do. 67 00:03:40,240 --> 00:03:42,520 I know, and I've never timed it. I've not had time to time it. 68 00:03:42,560 --> 00:03:45,080 This is the only cook I've done where I've not cooked it to time, 69 00:03:45,120 --> 00:03:46,280 so I'm screwed. Uh-oh. 70 00:03:46,320 --> 00:03:49,160 But I can't be more screwed than yesterday, can I? 71 00:03:49,200 --> 00:03:50,680 Yeah.Oh, no! 72 00:03:56,160 --> 00:03:59,120 I'm sweating more than I've ever sweat in this kitchen 73 00:03:59,160 --> 00:04:00,200 the whole time. 74 00:04:00,240 --> 00:04:03,600 She's got to make a panna cotta, and hope that sets in time. 75 00:04:03,640 --> 00:04:05,720 That's the gelatine going in. 76 00:04:05,760 --> 00:04:08,320 She's gonna have to make chicken liver pate from scratch 77 00:04:08,360 --> 00:04:11,640 and cool it down and then actually make choux pastry buns. 78 00:04:11,680 --> 00:04:13,320 The profiteroles need to go in ASAP, 79 00:04:13,360 --> 00:04:15,600 but I'm just waiting for the oven to heat up. 80 00:04:15,640 --> 00:04:17,920 Make sure the choux pastry has risen and dried enough 81 00:04:17,960 --> 00:04:20,760 that she can get the pate inside it. 82 00:04:20,800 --> 00:04:25,560 My choux pastry's not as stiff as I'd have liked, to be honest. 83 00:04:25,600 --> 00:04:28,000 Full of ambition, lots and lots of skill on show 84 00:04:28,040 --> 00:04:30,360 and hopefully great flavours. 85 00:04:30,400 --> 00:04:32,040 If it works, fantastic. 86 00:04:33,560 --> 00:04:34,960 Pfft! 87 00:04:37,560 --> 00:04:39,480 I'm just really, really happy. 88 00:04:39,520 --> 00:04:41,760 Come back in an hour and I'll be panicking like a nutter, 89 00:04:41,800 --> 00:04:45,200 but at the moment, I'm feeling great. 90 00:04:45,240 --> 00:04:47,520 Wynne's got a huge amount of knowledge 91 00:04:47,560 --> 00:04:50,240 and a huge amount of skill. 92 00:04:50,280 --> 00:04:53,640 Wynne's already given us a couple of very, very theatrical dishes. 93 00:04:53,680 --> 00:04:55,840 He is going to love this round. 94 00:04:57,280 --> 00:04:59,880 So, this brief, do you love this brief? I love this brief. 95 00:04:59,920 --> 00:05:02,240 You said I was theatrical, so it's me. 96 00:05:02,280 --> 00:05:05,440 It's my life through the medium of lamb. 97 00:05:08,680 --> 00:05:10,720 It's six parts of my life. 98 00:05:10,760 --> 00:05:13,560 And it's almost like a tasting menu for lamb. 99 00:05:13,600 --> 00:05:16,080 I was born in Carmarthen in West Wales. Cawl. 100 00:05:16,120 --> 00:05:19,160 It's one of the greatest soups you'll ever have. 101 00:05:19,200 --> 00:05:22,600 My mother used to give it to us in a Bunnykins bowl when I was little. 102 00:05:22,640 --> 00:05:24,880 It's just...so many memories. 103 00:05:24,920 --> 00:05:28,920 From there, when I moved to London, we moved to Brick Lane, lamb madras. 104 00:05:28,960 --> 00:05:32,760 From there, we're going to a very special international match 105 00:05:32,800 --> 00:05:34,600 that I sang at in 2004, 106 00:05:34,640 --> 00:05:36,200 Wales against New Zealand. 107 00:05:36,240 --> 00:05:38,280 What did you sing?Bread Of Heaven. 108 00:05:38,320 --> 00:05:41,600 Then we're going to go to the advert that changed my life in Italy. 109 00:05:41,640 --> 00:05:43,920 We're going to go back to Wales and my radio show, 110 00:05:43,960 --> 00:05:46,760 and we're ending in China. 111 00:05:46,800 --> 00:05:48,680 Why are we ending in China? 112 00:05:48,720 --> 00:05:50,320 You'll find out later. 113 00:05:54,040 --> 00:05:58,240 Wynne is taking us on a life journey through lamb. 114 00:05:59,400 --> 00:06:01,280 We start off in Wales with cawl. 115 00:06:01,320 --> 00:06:03,880 Cawl, a classic soup usually made with lamb, 116 00:06:03,920 --> 00:06:05,880 lots and lots of swede and carrots, 117 00:06:05,920 --> 00:06:08,000 and it's really quite hearty. 118 00:06:09,120 --> 00:06:11,400 From Wales we go to London and Brick Lane 119 00:06:11,440 --> 00:06:13,920 and we're going to get a madras curry. 120 00:06:13,960 --> 00:06:15,400 That's good by me. 121 00:06:15,440 --> 00:06:19,040 Then Millennium Stadium and it's Wales plays New Zealand, 122 00:06:19,080 --> 00:06:22,360 so the ode to that is going to be Kiwi fruit and mint 123 00:06:22,400 --> 00:06:24,680 with the lamb on top of the potato rosti. 124 00:06:26,040 --> 00:06:27,200 Next, we're off to Italy. 125 00:06:27,240 --> 00:06:29,280 We're going to get ourselves a puff pastry moustache 126 00:06:29,320 --> 00:06:30,720 with truffle around the outside, 127 00:06:30,760 --> 00:06:34,040 an Italian ragout served with our lamb. 128 00:06:34,080 --> 00:06:37,640 Then we're back to Wales again with a savoury Welsh cake, 129 00:06:37,680 --> 00:06:39,640 almost like a flat scone. 130 00:06:39,680 --> 00:06:41,960 And finally we end up in China 131 00:06:42,000 --> 00:06:47,120 and we are going to get the lamb with hoisin sauce, egg fried rice. 132 00:06:47,160 --> 00:06:47,720 and we are going to get the lamb with hoisin sauce, egg fried rice. 133 00:06:47,760 --> 00:06:50,160 How wonderful is that? 134 00:06:56,880 --> 00:06:58,200 I admire Luca. 135 00:06:58,240 --> 00:06:59,320 I like his style. 136 00:06:59,360 --> 00:07:01,560 I love his eye for presentation. 137 00:07:01,600 --> 00:07:05,120 And I also like that he loves the food of Italy that he grew up with. 138 00:07:05,160 --> 00:07:09,440 His food looks good, and that young fella has got a great touch. 139 00:07:09,480 --> 00:07:10,040 His food looks good, and that young fella has got a great touch. 140 00:07:10,080 --> 00:07:12,640 Can he be theatrical? That's the question. 141 00:07:12,680 --> 00:07:14,360 It's going to be outside his comfort zone. 142 00:07:14,400 --> 00:07:17,160 I say, Luca, let's see the showstopper. 143 00:07:18,320 --> 00:07:20,680 I'm probably the only one in there that can't sing or act, 144 00:07:20,720 --> 00:07:22,880 so hopefully I've got some sort of talent 145 00:07:22,920 --> 00:07:25,880 to get me through to the next round. 146 00:07:25,920 --> 00:07:27,720 Just looks like a chocolate sponge, doesn't it? 147 00:07:27,760 --> 00:07:29,560 Hopefully it's all right. 148 00:07:31,040 --> 00:07:33,520 Luca, how do you feel about this brief? 149 00:07:33,560 --> 00:07:37,000 I'm just trying to do my most theatrical stuff in the cooking 150 00:07:37,040 --> 00:07:40,880 rather than sing or act or deliver a performance. 151 00:07:40,920 --> 00:07:41,960 What are you making, Luca? 152 00:07:42,000 --> 00:07:43,840 It's a Casanova cake. 153 00:07:43,880 --> 00:07:48,760 So we've got hazelnut mousse with a little sponge underneath, 154 00:07:48,800 --> 00:07:49,080 So we've got hazelnut mousse with a little sponge underneath, 155 00:07:49,120 --> 00:07:52,720 and then on top we've got puff pastry with pistachio, 156 00:07:52,760 --> 00:07:57,240 and then on top we've got profiteroles with creme patissiere, 157 00:07:57,280 --> 00:07:57,480 and then on top we've got profiteroles with creme patissiere, 158 00:07:57,520 --> 00:07:59,560 and then we've got chocolate art to go round it. 159 00:07:59,600 --> 00:08:01,120 Going to do some spun sugar. 160 00:08:01,160 --> 00:08:02,480 Why this cake? 161 00:08:02,520 --> 00:08:04,600 There's not many cakes I look at and think 162 00:08:04,640 --> 00:08:07,400 there's a wow factor or theatrical element to it. 163 00:08:07,440 --> 00:08:10,200 Where with this, I think when you look at it, you'll see that. 164 00:08:10,240 --> 00:08:13,560 You take a lot of inspiration from your Italian mum, which is brilliant. 165 00:08:13,600 --> 00:08:15,360 Has she offered you any advice? 166 00:08:15,400 --> 00:08:17,800 Yeah, don't muck it up, basically. 167 00:08:21,000 --> 00:08:23,520 This cake is really quite complex. 168 00:08:23,560 --> 00:08:27,720 It's a layer of sponge, then hazelnut flavoured cream 169 00:08:27,760 --> 00:08:30,840 that's got to be firm enough to support the weight 170 00:08:30,880 --> 00:08:32,720 that's going on top of that. 171 00:08:34,320 --> 00:08:37,680 And what's going on top of it is a puff pastry disc. 172 00:08:38,880 --> 00:08:43,160 And on top of that, you're getting little profiteroles. 173 00:08:43,200 --> 00:08:46,120 What Luca has got to be really careful of is that all those layers 174 00:08:46,160 --> 00:08:49,120 are concise and they are even. 175 00:08:49,160 --> 00:08:51,120 Otherwise the whole thing is going to be wonky 176 00:08:51,160 --> 00:08:53,840 and those profiteroles will fall across the top. 177 00:09:02,040 --> 00:09:04,640 Max continues to impress me in this competition. 178 00:09:04,680 --> 00:09:06,600 He cooks comfort food. 179 00:09:06,640 --> 00:09:10,200 He cooks food that's full of flavour and people love to eat. 180 00:09:10,240 --> 00:09:11,840 That's the joy of Max. 181 00:09:14,440 --> 00:09:18,560 So I'm doing a big celebration cake. 182 00:09:18,600 --> 00:09:21,840 And the reason why I'm using the ingredients I'm using 183 00:09:21,880 --> 00:09:26,360 is that this is what my mum had for her 18th birthday. 184 00:09:26,400 --> 00:09:29,480 So there's a lemon buttercream, there's a vanilla buttercream, 185 00:09:29,520 --> 00:09:31,880 and then there's a lemon and elderflower syrup 186 00:09:31,920 --> 00:09:34,000 running through the actual cake, 187 00:09:34,040 --> 00:09:36,480 and the frosting is lemon and elderflower. 188 00:09:36,520 --> 00:09:37,520 Wow. 189 00:09:40,560 --> 00:09:44,640 Max is talking about a three-layered cake with buttercream and icing 190 00:09:44,680 --> 00:09:48,480 around the outside as a tribute to his mother's 18th birthday. 191 00:09:48,520 --> 00:09:49,800 I think it's all right. 192 00:09:49,840 --> 00:09:51,560 Through the whole cake itself, 193 00:09:51,600 --> 00:09:54,360 we've also got a lemon and elderflower syrup. 194 00:09:54,400 --> 00:09:57,320 Too much syrup, the cake starts to fall apart. 195 00:09:57,360 --> 00:10:00,040 Not enough syrup, then the cake could be dry. 196 00:10:00,080 --> 00:10:02,560 Yeah, yeah, I'm happy. 197 00:10:02,600 --> 00:10:06,720 Any amateur cake decorator will tell you how difficult it is 198 00:10:06,760 --> 00:10:09,000 and what a mess you can get in. 199 00:10:12,080 --> 00:10:14,480 Stuff that I've made before has looked a bit scruffy. 200 00:10:14,520 --> 00:10:17,360 So my theatre area is for it to be pretty. 201 00:10:17,400 --> 00:10:20,240 That's the way I've wanted to look at it. 202 00:10:24,080 --> 00:10:25,360 I've got to the last four, 203 00:10:25,400 --> 00:10:27,880 and I don't all of a sudden think I'm Gordon Ramsay, 204 00:10:27,920 --> 00:10:29,000 you know what I mean? 205 00:10:29,040 --> 00:10:32,640 It's getting to that sort of stressful point now, innit? 206 00:10:32,680 --> 00:10:36,040 I don't want to just over-push it and make an idiot of myself, 207 00:10:36,080 --> 00:10:39,240 so, yeah, I'm going to just try and make the best cake 208 00:10:39,280 --> 00:10:40,720 that I've ever made. 209 00:10:42,080 --> 00:10:44,400 You've got just ten minutes to go. 210 00:10:47,080 --> 00:10:48,440 Nearly dropped it. 211 00:10:48,480 --> 00:10:49,800 That would have been good. 212 00:10:53,320 --> 00:10:56,080 We are certainly not winning at the moment. 213 00:10:56,120 --> 00:11:00,200 I'm just going to have to work faster, work harder, keep going. 214 00:11:03,200 --> 00:11:04,600 The main components are cooked, 215 00:11:04,640 --> 00:11:06,200 I just need to bring them together now. 216 00:11:06,240 --> 00:11:09,320 So it's just a case of whether they taste any good or not. 217 00:11:12,280 --> 00:11:13,880 Guys, you've got just three minutes. 218 00:11:13,920 --> 00:11:15,480 Only three minutes to go. 219 00:11:17,600 --> 00:11:19,120 You all right, Wynne?Yeah. 220 00:11:21,560 --> 00:11:22,560 Right. 221 00:11:24,800 --> 00:11:26,280 LUCA:Nearly done, nearly done. 222 00:11:33,120 --> 00:11:34,160 Stop. 223 00:11:34,200 --> 00:11:36,280 Well done. Well done, everybody. 224 00:11:37,760 --> 00:11:38,760 Oh, gosh. 225 00:11:42,640 --> 00:11:44,440 Amy. Where is Amy? 226 00:11:44,480 --> 00:11:46,600 MUSIC: Pizzicato Polka by Johann Strauss II 227 00:11:46,640 --> 00:11:47,840 GREGG LAUGHS 228 00:11:49,480 --> 00:11:51,520 Hello, gentlemen. 229 00:11:51,560 --> 00:11:52,600 Aww. 230 00:11:52,640 --> 00:11:53,680 We've got afternoon tea. 231 00:11:53,720 --> 00:11:54,960 Welcome to Amy's Tea Room. 232 00:11:57,440 --> 00:11:59,360 And here I have for you... 233 00:11:59,400 --> 00:12:01,080 ..afternoon tea... 234 00:12:01,120 --> 00:12:02,240 ..or is it? 235 00:12:03,840 --> 00:12:06,560 NARRATOR: Inspired by a famous Harrogate tea room, 236 00:12:06,600 --> 00:12:10,160 actor Amy has made an upside-down afternoon tea. 237 00:12:10,200 --> 00:12:13,120 This is fantastic. 238 00:12:13,160 --> 00:12:15,360 Look at the clever work you've done. 239 00:12:15,400 --> 00:12:16,360 Wonderful. 240 00:12:17,720 --> 00:12:19,240 Oh, yeah. Cheers. 241 00:12:20,520 --> 00:12:22,320 To life. 242 00:12:22,360 --> 00:12:26,640 Tea-infused champagne is served alongside Victoria sponge 243 00:12:26,680 --> 00:12:28,480 with Italian meringue icing, 244 00:12:28,520 --> 00:12:31,280 with apple to replicate cucumber sandwiches 245 00:12:31,320 --> 00:12:34,920 and melon to look like smoked salmon sandwiches, 246 00:12:34,960 --> 00:12:38,000 a goat's cheese and beetroot panna cotta, 247 00:12:38,040 --> 00:12:40,360 a rosemary and garlic savoury cupcake, 248 00:12:40,400 --> 00:12:42,920 topped with smoked cheese frosting, 249 00:12:42,960 --> 00:12:47,320 and profiteroles stuffed with chicken liver and brandy pate, 250 00:12:47,400 --> 00:12:50,400 topped with onion marmalade and pistachios. 251 00:12:56,080 --> 00:12:58,880 Your savoury dishes, I think, are brilliant. 252 00:12:58,920 --> 00:13:00,440 The choux pastry, nice and light, 253 00:13:00,480 --> 00:13:02,040 really well seasoned pate inside, 254 00:13:02,080 --> 00:13:04,520 and the surprise of onion marmalade across the top, 255 00:13:04,560 --> 00:13:06,640 so it looks like it's caramel. 256 00:13:06,680 --> 00:13:08,680 A great combination. 257 00:13:08,720 --> 00:13:10,400 Your sponge is made beautifully. 258 00:13:10,440 --> 00:13:12,640 The Italian meringue's been made really nicely. 259 00:13:12,680 --> 00:13:14,760 Lots and lots of technique on show here. 260 00:13:14,800 --> 00:13:17,640 I've got to say, I can't find fault, really. 261 00:13:17,680 --> 00:13:19,400 I love the panna cotta. 262 00:13:19,440 --> 00:13:21,120 The strength of the goat's cheese 263 00:13:21,160 --> 00:13:24,560 ending up with the sweet, earthy beetroot jelly is lovely. 264 00:13:25,640 --> 00:13:29,040 We've then got a cheesy little scone with icing. 265 00:13:29,080 --> 00:13:30,560 It's just delicious. 266 00:13:30,600 --> 00:13:32,120 Brilliantly, brilliantly, well done. 267 00:13:32,160 --> 00:13:34,000 Yes! 268 00:13:34,040 --> 00:13:35,240 No tears for me! 269 00:13:40,640 --> 00:13:44,800 Oh, that was everything I wanted today to be and more. 270 00:13:46,200 --> 00:13:49,920 It was, like, practically perfect. 271 00:13:49,960 --> 00:13:50,960 Yes! 272 00:13:54,080 --> 00:13:55,560 Come and light up my life. 273 00:13:59,640 --> 00:14:00,680 Oh! 274 00:14:05,640 --> 00:14:10,160 Reality star Luca's named his layered cake "Casanova". 275 00:14:10,200 --> 00:14:10,560 Reality star Luca's named his layered cake "Casanova". 276 00:14:10,600 --> 00:14:14,880 Chocolate genoise sponge base wrapped in tempered chocolate, 277 00:14:14,920 --> 00:14:16,960 topped with hazelnut mousse, 278 00:14:17,000 --> 00:14:19,920 pistachio cream-filled puff pastry, 279 00:14:19,960 --> 00:14:23,280 profiteroles filled with cream patissiere 280 00:14:23,320 --> 00:14:27,080 and decorated with white chocolate tuiles. 281 00:14:27,120 --> 00:14:28,400 Luca, it looks great. 282 00:14:28,440 --> 00:14:29,840 Thank you. 283 00:14:29,880 --> 00:14:31,440 I'm really impressed. 284 00:14:38,360 --> 00:14:40,920 This is an extraordinary piece of work. 285 00:14:40,960 --> 00:14:43,800 Got a lovely mild chocolate sponge, 286 00:14:43,840 --> 00:14:46,160 a wonderful hazelnut cream, 287 00:14:46,200 --> 00:14:50,120 which is firm enough to hold some very well-made puff pastry, 288 00:14:50,160 --> 00:14:53,280 and on top of that, really good profiteroles. 289 00:14:53,320 --> 00:14:56,240 This is no ordinary piece of work. 290 00:14:56,280 --> 00:14:57,440 This is fabulous! 291 00:14:59,120 --> 00:15:02,680 Chocolate work around the outside is really amazing. 292 00:15:02,720 --> 00:15:05,840 The bit of puff pastry in the centre has stayed nice and crispy, 293 00:15:05,880 --> 00:15:08,240 which gives you another texture. 294 00:15:08,280 --> 00:15:10,600 I think it's very clever. 295 00:15:10,640 --> 00:15:12,400 I think it's really tasty, 296 00:15:12,440 --> 00:15:14,840 and I'm really, really impressed. 297 00:15:19,800 --> 00:15:22,120 It took me five hours at home to do this dish. 298 00:15:22,160 --> 00:15:24,520 So coming into that, I wasn't too confident... 299 00:15:24,560 --> 00:15:26,320 OK, happy now. 300 00:15:26,360 --> 00:15:27,760 ..but I got it done, 301 00:15:27,800 --> 00:15:29,800 and then to hear that, it's... 302 00:15:29,840 --> 00:15:31,800 it's blown my head up... 303 00:15:31,840 --> 00:15:33,600 even bigger. 304 00:15:34,640 --> 00:15:35,800 Ready, Max? 305 00:15:35,840 --> 00:15:37,800 Yeah. Come on, then. 306 00:15:37,840 --> 00:15:39,000 Take it away, guys. 307 00:15:39,040 --> 00:15:40,440 MUSIC: Glad You Came by The Wanted 308 00:15:40,480 --> 00:15:42,000 # The sun goes down 309 00:15:42,040 --> 00:15:44,200 # The stars come out 310 00:15:44,240 --> 00:15:45,920 LUCA:# And all that counts 311 00:15:45,960 --> 00:15:47,560 # Is here and now 312 00:15:47,600 --> 00:15:52,200 # My universe will never be the same 313 00:15:52,280 --> 00:15:54,000 ALL:# I'm glad you came 314 00:15:54,040 --> 00:15:56,920 # Came, came, came, came... # 315 00:15:56,960 --> 00:15:57,920 Thanks, guys. 316 00:15:59,600 --> 00:16:03,240 Replicating the flavours of his mum's 18th birthday cake, 317 00:16:03,280 --> 00:16:08,120 singer Max has made a lemon vanilla and elderflower celebration cake 318 00:16:08,160 --> 00:16:10,680 with a lemon cream cheese frosting. 319 00:16:11,680 --> 00:16:12,680 How wonderful. 320 00:16:19,240 --> 00:16:22,560 Clearly marked layers. 321 00:16:22,600 --> 00:16:23,600 Well done. 322 00:16:30,480 --> 00:16:32,880 That's a very, very well made cake. Thank you. 323 00:16:32,920 --> 00:16:36,480 The sponge has to be slightly dense if it's going to be that big. Yeah. 324 00:16:36,520 --> 00:16:37,680 But it's not dry. 325 00:16:37,720 --> 00:16:41,760 It's moist because you've drizzled elderflower flavour through it, 326 00:16:41,800 --> 00:16:44,920 which is great. Good buttercream. Good icing on the outside. 327 00:16:44,960 --> 00:16:46,000 Good flavours. 328 00:16:46,040 --> 00:16:48,080 Not as complicated as some of the others, 329 00:16:48,120 --> 00:16:49,680 but nonetheless a well-made cake. 330 00:16:49,720 --> 00:16:50,680 Thank you. 331 00:16:51,880 --> 00:16:55,000 It's a really, really pretty singular majesty. 332 00:16:55,040 --> 00:16:56,080 I think that's great. 333 00:16:56,120 --> 00:16:58,240 That syrup going through with the elderflower 334 00:16:58,280 --> 00:16:59,680 and a nice amount of vanilla. 335 00:16:59,720 --> 00:17:01,120 Fantastic. 336 00:17:01,160 --> 00:17:03,080 I'm really pleased for you, Max. 337 00:17:07,560 --> 00:17:09,720 WYNNE:Amazing. Cheers, mate. Amazing. 338 00:17:09,760 --> 00:17:10,920 That was good, like... 339 00:17:10,960 --> 00:17:12,600 I was just wanting to get it right, 340 00:17:12,640 --> 00:17:15,280 and I think I got every part of it the way I wanted it. 341 00:17:15,320 --> 00:17:16,760 You OK? Yeah, yeah. Good. 342 00:17:16,800 --> 00:17:18,200 LUCA:Smashed it. Brilliant. 343 00:17:18,240 --> 00:17:20,040 So, yeah, I was really happy with that. 344 00:17:20,080 --> 00:17:21,800 Wynne, come on. 345 00:17:21,840 --> 00:17:24,760 Ladies and gentlemen, please welcome to the stage, it's Wynne Evans! 346 00:17:24,800 --> 00:17:27,280 CHEERING AND APPLAUSE 347 00:17:28,840 --> 00:17:30,960 THEY CHEER 348 00:17:32,160 --> 00:17:36,440 Last up is opera singer Wynne, whose theatrical showstopper 349 00:17:36,480 --> 00:17:40,080 is the journey of his life represented by six dishes, 350 00:17:40,120 --> 00:17:42,600 all served with a cannon of lamb. 351 00:17:42,640 --> 00:17:46,280 Wynne, how you've got all this work done in an hour and 45 minutes, 352 00:17:46,320 --> 00:17:47,800 I have no idea. 353 00:17:47,840 --> 00:17:49,760 I think it's absolutely phenomenal. 354 00:17:49,800 --> 00:17:54,200 Your lamb, which is the centrepiece, is cooked absolutely perfectly. 355 00:17:54,240 --> 00:17:58,360 Once upon a time, gentlemen, there was a little boy called Wynne, 356 00:17:58,400 --> 00:18:00,560 and he was born in Carmarthen. 357 00:18:02,520 --> 00:18:06,120 Wynne's story begins with a traditional Welsh cawl soup 358 00:18:06,160 --> 00:18:08,600 made with parsnip, swede and carrots, 359 00:18:08,640 --> 00:18:11,520 served with Caerphilly cheese Welsh rarebit. 360 00:18:14,920 --> 00:18:16,720 That's a lovely broth. 361 00:18:16,760 --> 00:18:19,440 Love, love, love your Welsh rarebit there 362 00:18:19,480 --> 00:18:22,040 with a little bit of tangy, salty cheese. 363 00:18:23,240 --> 00:18:27,600 Representing his college years and a favourite Indian restaurant in Brick Lane, 364 00:18:27,640 --> 00:18:31,040 Wynne's made a lamb madras curry with boiled rice. 365 00:18:35,200 --> 00:18:37,320 It tastes like a proper curry 366 00:18:37,360 --> 00:18:39,920 and your rice is cooked perfectly. 367 00:18:39,960 --> 00:18:43,440 To remember the honour of singing at an international rugby match 368 00:18:43,480 --> 00:18:47,440 between Wales and New Zealand, informally known as Kiwis, 369 00:18:47,480 --> 00:18:50,600 rosti potato made with seaweed laverbread, 370 00:18:50,640 --> 00:18:52,880 topped with kiwi and mint jelly. 371 00:18:55,480 --> 00:19:00,240 # Bread of heaven, bread of heaven 372 00:19:00,280 --> 00:19:01,080 # Bread of heaven, bread of heaven 373 00:19:01,120 --> 00:19:05,560 # Feed me till I want no more 374 00:19:05,600 --> 00:19:06,200 # Feed me till I want no more 375 00:19:07,440 --> 00:19:11,920 # Feed me till I want no more. # 376 00:19:11,960 --> 00:19:13,080 # Feed me till I want no more. # 377 00:19:13,120 --> 00:19:15,600 APPLAUSE 378 00:19:21,520 --> 00:19:23,440 Your rosti, lovely and crispy on the outside, 379 00:19:23,480 --> 00:19:24,560 cooked all the way through. 380 00:19:24,600 --> 00:19:26,240 I really like the mint jelly. 381 00:19:26,280 --> 00:19:29,880 I can get a little bit of kiwi sweetness in there, which I like. 382 00:19:31,040 --> 00:19:34,800 So after that, I was asked to go for an audition, 383 00:19:34,840 --> 00:19:37,320 an audition for a television commercial 384 00:19:37,360 --> 00:19:40,040 that would change my life. 385 00:19:40,080 --> 00:19:43,840 Replicating Wynne's appearance in the famous insurance adverts, 386 00:19:43,880 --> 00:19:48,160 a puff pastry moustache served with a lamb ragout bow tie. 387 00:19:50,880 --> 00:19:53,600 Lamb in your ragout and your little truffle moustache, 388 00:19:53,640 --> 00:19:54,680 wonderful. 389 00:19:57,040 --> 00:19:59,880 Illustrating his time on BBC Radio Wales, 390 00:19:59,920 --> 00:20:03,840 savoury Welsh cakes made with leeks, olives and capers, 391 00:20:03,880 --> 00:20:05,640 served with garlic butter. 392 00:20:08,360 --> 00:20:10,160 The Welsh cakes, 393 00:20:10,200 --> 00:20:11,360 I love them. 394 00:20:11,400 --> 00:20:14,320 Salty olives and sharp with capers. 395 00:20:14,360 --> 00:20:16,160 Really brilliant. Thank you very much. 396 00:20:16,200 --> 00:20:20,320 Now, over my career, the song I probably sang the most 397 00:20:20,360 --> 00:20:24,680 is from an opera, Turandot, which is set in China. 398 00:20:24,720 --> 00:20:26,880 MUSIC: Nessun Dorma by Giacomo Puccini 399 00:20:26,920 --> 00:20:30,280 # Vincero 400 00:20:31,280 --> 00:20:33,400 # Vincero 401 00:20:33,440 --> 00:20:38,000 # Vincero! # 402 00:20:38,040 --> 00:20:40,960 # Vincero! # 403 00:20:41,000 --> 00:20:44,240 CHEERING AND APPLAUSE Amazing! Hey! 404 00:20:45,960 --> 00:20:49,120 The final dish to be served with Wynne's lamb 405 00:20:49,160 --> 00:20:51,680 is hoisin sauce with egg fried rice. 406 00:20:55,920 --> 00:20:57,600 Lamb and hoisin sauce? 407 00:20:57,640 --> 00:20:58,840 Absolutely. 408 00:20:58,880 --> 00:21:01,760 The hoisin sauce you made yourself is really delicious 409 00:21:01,800 --> 00:21:04,480 and the rice is running free. 410 00:21:04,520 --> 00:21:06,560 I am blown away. 411 00:21:06,600 --> 00:21:07,880 We asked for theatre. 412 00:21:07,920 --> 00:21:09,800 We knew you wouldn't disappoint. 413 00:21:09,840 --> 00:21:12,440 I am loving the story. 414 00:21:12,480 --> 00:21:13,680 I'm loving the singing. 415 00:21:13,720 --> 00:21:15,440 I'm really enjoying the food. 416 00:21:15,480 --> 00:21:19,160 I stand here very, very impressed. 417 00:21:22,400 --> 00:21:24,440 I think I gave them a performance. 418 00:21:24,480 --> 00:21:26,040 They'll remember that. 419 00:21:26,080 --> 00:21:28,960 I'll remember it for the rest of my life. 420 00:21:30,440 --> 00:21:34,480 It was one of the best experiences I've ever, ever had. 421 00:21:34,520 --> 00:21:36,960 Well done, mate. Aw, mate, I love you, you're great. 422 00:21:37,000 --> 00:21:38,680 Brilliant, that, mate. 423 00:21:43,440 --> 00:21:45,120 Been a brilliant final four, they really are, 424 00:21:45,160 --> 00:21:47,320 and we've got a really tough decision to make. 425 00:21:47,360 --> 00:21:48,760 WYNNE SIGHS 426 00:21:48,800 --> 00:21:50,680 AMY:Can I get anyone a cup of tea? 427 00:21:50,720 --> 00:21:51,720 Yes, please! 428 00:21:52,720 --> 00:21:54,600 It's going to be heartbreaking for one of them 429 00:21:54,640 --> 00:21:58,320 because one of them actually is not going to make the final three. 430 00:21:58,360 --> 00:22:01,240 Wynne decided he wanted to show us his life on a plate 431 00:22:01,280 --> 00:22:03,040 all through the medium of lamb, 432 00:22:03,080 --> 00:22:05,120 which I thought was a really brilliant idea. 433 00:22:05,160 --> 00:22:07,400 I think he hit the brief completely. 434 00:22:07,440 --> 00:22:10,680 Very clever. Very good, very skilful. 435 00:22:10,720 --> 00:22:12,760 Luca, he's putting to use all the lessons 436 00:22:12,800 --> 00:22:14,440 he's got throughout the competition. 437 00:22:14,480 --> 00:22:15,880 And he did show off. 438 00:22:15,920 --> 00:22:20,160 You've got vanilla, pistachio, chocolate... 439 00:22:20,200 --> 00:22:22,080 It was a delicious morsel, 440 00:22:22,120 --> 00:22:24,440 and it was so skilful. 441 00:22:25,640 --> 00:22:28,960 Max gave us a really attractive cake 442 00:22:29,000 --> 00:22:31,640 and three layers of perfectly made sponge. 443 00:22:33,040 --> 00:22:36,040 It may not have been as elaborate as everybody else in the room, 444 00:22:36,080 --> 00:22:37,880 but it was perfectly done. 445 00:22:39,160 --> 00:22:41,480 Amy today dressed up as a waitress, 446 00:22:41,520 --> 00:22:43,680 and that was fun, and we wanted theatre, 447 00:22:43,720 --> 00:22:47,000 but she actually dressed the cake stand beautifully. 448 00:22:47,040 --> 00:22:48,200 We had Victoria sponge. 449 00:22:48,240 --> 00:22:50,040 We had choux pastry being made. 450 00:22:50,080 --> 00:22:52,240 She had a really strong round. 451 00:22:55,000 --> 00:22:57,360 I'll never forget the feeling in my stomach 452 00:22:57,400 --> 00:22:59,440 the first day I walked through those doors. 453 00:23:00,960 --> 00:23:03,840 Oh! It's just like a dream come true for me 454 00:23:03,880 --> 00:23:06,160 to be in the MasterChef kitchen. 455 00:23:07,480 --> 00:23:09,640 I might have done enough today. 456 00:23:09,680 --> 00:23:11,040 From those comments... 457 00:23:11,080 --> 00:23:13,680 And I've never thought that ever, ever, ever, 458 00:23:13,720 --> 00:23:17,920 because there's always been little seeds of doubt that they've planted, 459 00:23:17,960 --> 00:23:19,520 but I might have done enough. 460 00:23:20,760 --> 00:23:22,880 I'll be buzzing to get to the final. 461 00:23:22,920 --> 00:23:24,600 I've put a lot into it. 462 00:23:25,760 --> 00:23:28,440 But I've also learned so much. 463 00:23:28,480 --> 00:23:29,840 I feel proud that I've done it, 464 00:23:29,880 --> 00:23:31,760 and that's the main thing. 465 00:23:33,720 --> 00:23:36,160 It's been a really cool journey. 466 00:23:36,200 --> 00:23:38,760 Whatever happens now, it's all good. 467 00:23:51,560 --> 00:23:56,680 It's been an incredible display of skill and talent. 468 00:23:56,720 --> 00:23:56,960 It's been an incredible display of skill and talent. 469 00:23:57,000 --> 00:23:59,240 I know for one of you, it's going to be heartbreak 470 00:23:59,280 --> 00:24:02,000 and it's a really sad day for us as well. 471 00:24:02,040 --> 00:24:04,600 Thank you very much for all your hard work. 472 00:24:04,640 --> 00:24:07,400 The contestant leaving us is... 473 00:24:13,560 --> 00:24:15,520 ..Max. 474 00:24:15,560 --> 00:24:17,640 Well done, mate. Well done, mate. 475 00:24:17,680 --> 00:24:20,800 Proud of you. Yeah, you too. Love you, mate. 476 00:24:20,840 --> 00:24:22,000 Well done, you. 477 00:24:23,760 --> 00:24:25,560 Oh! Well done, mate. 478 00:24:26,720 --> 00:24:28,440 Oh, no! 479 00:24:28,480 --> 00:24:29,760 Guys, thanks so much. 480 00:24:29,800 --> 00:24:31,240 Honestly, thanks for the opportunity. 481 00:24:31,280 --> 00:24:33,080 I've loved it. Absolutely loved it. 482 00:24:33,120 --> 00:24:35,160 Thank you. Nice one. Thank you very much, mate. 483 00:24:35,200 --> 00:24:37,280 Good luck, guys. Thank you, we love you. 484 00:24:37,320 --> 00:24:38,680 Cheers, guys! 485 00:24:40,640 --> 00:24:42,520 I just couldn't compete with that today, 486 00:24:42,560 --> 00:24:44,280 but I was really happy with what I did. 487 00:24:44,320 --> 00:24:46,080 So, yeah. All good. 488 00:24:47,280 --> 00:24:48,680 I've loved it. 489 00:24:48,720 --> 00:24:50,600 I'll miss it. 490 00:24:50,640 --> 00:24:54,240 But I mean, I have come way further than... 491 00:24:54,280 --> 00:24:55,760 ..than I should have. 492 00:24:56,960 --> 00:24:59,400 I've genuinely loved it. Like, it's been so cool. 493 00:24:59,440 --> 00:25:03,040 THEY CHEER 494 00:25:03,080 --> 00:25:04,080 WYNNE:Amazing. 495 00:25:06,680 --> 00:25:08,480 In this competition, all I wanted 496 00:25:08,520 --> 00:25:10,600 was to just go through to the last day, 497 00:25:10,640 --> 00:25:14,800 to experience every ounce of this competition. 498 00:25:14,840 --> 00:25:16,720 And I'm there. I can't actually believe... 499 00:25:16,760 --> 00:25:18,960 I'm not going to cry again, cos I'm so happy. 500 00:25:19,960 --> 00:25:21,320 Are you OK? 501 00:25:21,360 --> 00:25:22,880 Are you emosh? 502 00:25:22,920 --> 00:25:24,600 Aww. 503 00:25:24,640 --> 00:25:26,760 I'm still in shock. I'm lost for words. 504 00:25:26,800 --> 00:25:28,480 I'm going to be in the MasterChef Grand Final. 505 00:25:28,520 --> 00:25:30,120 The Grand Final! 506 00:25:30,160 --> 00:25:32,000 I'm having the best time of my life. 507 00:25:33,160 --> 00:25:36,360 It's a bit overwhelming because this is the furthest point 508 00:25:36,400 --> 00:25:39,240 you can get to, and it's just surreal to be here. 509 00:25:39,280 --> 00:25:40,640 Definitely a lot of joy in me. 510 00:25:40,680 --> 00:25:42,400 I'm buzzing. 511 00:25:42,440 --> 00:25:46,760 You are now going to be cooking at Chef's Table 512 00:25:46,800 --> 00:25:50,800 with one of the most exciting chefs in the country. 513 00:25:52,440 --> 00:25:55,200 You won't get another cookery experience like this 514 00:25:55,240 --> 00:25:56,760 as long as you live. 515 00:25:56,800 --> 00:25:59,360 Ah! That was the bit that I wanted to get to! 516 00:25:59,400 --> 00:26:00,960 Oh, my God. Can you imagine? 517 00:26:06,200 --> 00:26:10,240 Amy, Wynne and Luca now have one last chance 518 00:26:10,280 --> 00:26:11,880 to perfect their skills 519 00:26:11,920 --> 00:26:14,920 before cooking off for the MasterChef title. 520 00:26:14,960 --> 00:26:18,000 Right now, the most prestigious round of the competition - 521 00:26:18,040 --> 00:26:20,120 Chef's Table. 522 00:26:20,160 --> 00:26:24,360 True pressure, and absolutely magical food has to be served. 523 00:26:24,440 --> 00:26:27,480 This year, the celebrities will be working under 524 00:26:27,520 --> 00:26:31,520 one of the country's most exciting chefs, Robin Gill. 525 00:26:31,560 --> 00:26:33,560 He has extraordinary food. 526 00:26:33,600 --> 00:26:36,000 Extraordinary food which is based upon classics, 527 00:26:36,040 --> 00:26:40,000 but then just twisted enough to make it exciting and modern. 528 00:26:40,040 --> 00:26:44,280 Growing up in Dublin with his musician father and dancer mother, 529 00:26:44,320 --> 00:26:47,840 cooking was not a career Robin considered. 530 00:26:47,880 --> 00:26:51,120 I secured myself an apprenticeship as an electrician and they said, 531 00:26:51,160 --> 00:26:52,760 "Well, why would you want to do that? 532 00:26:52,800 --> 00:26:54,880 "You've never even changed a light bulb." 533 00:26:54,920 --> 00:26:58,160 And it was my dad that actually suggested I become a cook. 534 00:26:58,200 --> 00:27:00,440 Robin has made a name for himself 535 00:27:00,480 --> 00:27:03,160 championing a farm-to-table philosophy 536 00:27:03,200 --> 00:27:05,400 using only the very best ingredients, 537 00:27:05,440 --> 00:27:08,120 a passion which was ignited during a stint at 538 00:27:08,160 --> 00:27:10,640 a two-Michelin-star restaurant in Italy. 539 00:27:10,680 --> 00:27:13,440 It was all about the growing. It was all about the produce. 540 00:27:13,480 --> 00:27:16,040 We didn't do much to it. It was just perfect as it was. 541 00:27:16,080 --> 00:27:19,000 It was simplicity. And that was a real eye-opener for me. 542 00:27:19,040 --> 00:27:22,840 Returning to the UK, he further honed his skills 543 00:27:22,880 --> 00:27:25,680 with culinary legend Raymond Blanc 544 00:27:25,720 --> 00:27:29,280 at the esteemed Le Manoir aux Quat'Saisons. 545 00:27:29,320 --> 00:27:31,080 He would challenge you all of the time. 546 00:27:31,120 --> 00:27:32,880 You know, "Why are you cooking it like that? 547 00:27:32,920 --> 00:27:35,400 "Have you thought about where it comes from? Have you thought 548 00:27:35,440 --> 00:27:37,840 "about the seasonality and why it goes with something?" 549 00:27:37,880 --> 00:27:40,760 It wasn't just, "There's a product. Cook it." 550 00:27:40,800 --> 00:27:42,600 It was an incredible learning experience. 551 00:27:44,280 --> 00:27:46,520 Using everything he'd learnt, 552 00:27:46,560 --> 00:27:50,360 in 2013, he and his wife, Sarah, opened his first restaurant 553 00:27:50,400 --> 00:27:52,480 in the heart of South London. 554 00:27:53,960 --> 00:27:56,440 I was trying to create a farm-to-table experience 555 00:27:56,480 --> 00:27:59,400 in Clapham, and we had six beehives on the roof. 556 00:27:59,440 --> 00:28:00,960 We were growing vegetables on the roof. 557 00:28:01,000 --> 00:28:03,000 We had cheese in the cellar. 558 00:28:03,040 --> 00:28:05,120 You know, it was off the wall. 559 00:28:05,160 --> 00:28:09,480 Ten years on, Robin's latest venture is Darby's, 560 00:28:09,520 --> 00:28:13,080 named after his father, who encouraged him to cook. 561 00:28:13,120 --> 00:28:15,080 It was his nickname. 562 00:28:15,120 --> 00:28:19,360 It's my take on bistro - a real sort of fun environment, 563 00:28:19,400 --> 00:28:21,720 but holding on to the craft. 564 00:28:21,760 --> 00:28:24,920 I'm fanatical, over-obsessed with produce. 565 00:28:24,960 --> 00:28:27,520 My whole philosophy is 566 00:28:27,560 --> 00:28:30,440 get the best ingredients I can get my hands on 567 00:28:30,480 --> 00:28:32,320 and don't mess it up. 568 00:28:34,360 --> 00:28:36,640 Hello. Welcome, welcome. 569 00:28:38,280 --> 00:28:40,960 Today, you're going to be cooking for some incredible people 570 00:28:41,000 --> 00:28:42,520 in the industry. 571 00:28:42,560 --> 00:28:45,600 Some of the toughest critics you're ever going to come across. 572 00:28:45,640 --> 00:28:47,160 We have Daniel Clifford coming, 573 00:28:47,200 --> 00:28:48,720 we have Anna Haugh, 574 00:28:48,760 --> 00:28:51,280 and my old mentor, Raymond Blanc. 575 00:28:51,320 --> 00:28:53,400 And he's going to be putting us all under pressure. 576 00:28:53,440 --> 00:28:54,560 I'm feeling the pressure, 577 00:28:54,600 --> 00:28:56,680 so you guys are definitely going to feel it today. 578 00:29:01,120 --> 00:29:02,680 I just want to get cooking now. 579 00:29:02,720 --> 00:29:04,120 I'm so excited. 580 00:29:04,160 --> 00:29:06,440 But as soon as I know what I'm cooking, 581 00:29:06,480 --> 00:29:08,880 I'll be able to manage how scared I am. 582 00:29:10,680 --> 00:29:14,040 As soon as you hear names like Raymond Blanc, you know how serious 583 00:29:14,080 --> 00:29:16,160 and how far you've come in the competition. 584 00:29:16,200 --> 00:29:17,560 So no room for error. 585 00:29:18,960 --> 00:29:21,160 This is something dreams are made of. 586 00:29:21,200 --> 00:29:23,080 Of course it's going to be difficult. 587 00:29:23,120 --> 00:29:24,400 It's going to be hard. 588 00:29:24,440 --> 00:29:28,080 But what an experience, to learn from somebody like Robin. 589 00:29:28,120 --> 00:29:30,480 Amy. So you're doing the first course, 590 00:29:30,520 --> 00:29:32,040 which is brilliant. 591 00:29:34,200 --> 00:29:38,080 Inspired by his time in Italy, Amy will be cooking 592 00:29:38,120 --> 00:29:42,400 Robin's filled pasta starter of gorgonzola cheese agnolotti 593 00:29:42,440 --> 00:29:45,240 served with roasted delica pumpkin, 594 00:29:45,280 --> 00:29:48,400 pumpkinseed praline and crispy sage. 595 00:29:48,440 --> 00:29:50,680 The pasta is the key element there. 596 00:29:51,960 --> 00:29:54,320 If you don't pinch the sides and the sauce comes out, 597 00:29:54,360 --> 00:29:57,800 we'll have to go again. The whole thing will be ruined. OK. 598 00:29:59,400 --> 00:30:02,000 Amy also has the challenge of handling one of Robin's 599 00:30:02,040 --> 00:30:04,040 most prized ingredients. 600 00:30:04,080 --> 00:30:06,560 These pumpkins are the best in the world. 601 00:30:06,600 --> 00:30:10,400 They come from the north of Italy, and they're actually aged in hay 602 00:30:10,440 --> 00:30:13,240 for over a month. The guy's crazy. 603 00:30:14,440 --> 00:30:16,160 Want a lovely barbecue flavour from it. 604 00:30:16,200 --> 00:30:19,160 It needs to be sweet, but it also needs to hold its shape. 605 00:30:19,200 --> 00:30:21,120 This is a good telltale sign now, 606 00:30:21,160 --> 00:30:22,920 is when you see the pasta... When it rises. 607 00:30:22,960 --> 00:30:24,680 It's floating a little bit. Yeah. 608 00:30:24,720 --> 00:30:28,680 Once cooked, the agnolotti are coated in a Parmesan emulsion. 609 00:30:28,720 --> 00:30:30,440 And then they're ready to go. 610 00:30:31,760 --> 00:30:34,240 Got to be careful because they can be quite fragile. 611 00:30:34,280 --> 00:30:36,440 You don't want them to burst because if they burst, 612 00:30:36,480 --> 00:30:38,280 then we're going to have to go again. 613 00:30:38,320 --> 00:30:40,080 This dish is all about timing. 614 00:30:40,120 --> 00:30:41,800 It needs to be hot. 615 00:30:41,840 --> 00:30:43,760 I like things to be sort of organic. 616 00:30:43,800 --> 00:30:45,640 I like the food to look exactly as it is. 617 00:30:45,680 --> 00:30:47,760 They have to bring it all together at the same time. 618 00:30:49,160 --> 00:30:50,640 Not overly forced. Yeah. 619 00:30:50,680 --> 00:30:54,360 See, look, beautiful colours. That's gorgeous. And that's it. 620 00:30:58,200 --> 00:31:01,160 Pasta is something I really enjoy making. 621 00:31:01,200 --> 00:31:04,240 Then I saw kind of how... SHE LAUGHS 622 00:31:04,280 --> 00:31:08,080 ..tricky it looks to make and was like, "Oh, gosh." 623 00:31:08,120 --> 00:31:10,480 It's going to be the challenge for me, I think. 624 00:31:11,760 --> 00:31:15,040 Amy's first job is the dish's most crucial element - 625 00:31:15,080 --> 00:31:19,560 the pasta dough for the 40 agnolotti parcels she will need. 626 00:31:19,600 --> 00:31:23,920 Like, all of a sudden, I'm nervous about cracking an egg...wrong. 627 00:31:25,640 --> 00:31:28,520 I think when you're amongst professionals, they'll be like, 628 00:31:28,560 --> 00:31:30,360 "Why are you cracking your eggs like that?" 629 00:31:30,400 --> 00:31:32,400 Oh, God. See? Nervous energy. 630 00:31:33,440 --> 00:31:36,200 So you're on the main course. All right? 631 00:31:36,240 --> 00:31:40,960 This is absolutely stunning Welsh lamb. 632 00:31:41,000 --> 00:31:41,120 This is absolutely stunning Welsh lamb. 633 00:31:41,160 --> 00:31:43,960 So basically, you've got to turn that guy... 634 00:31:44,000 --> 00:31:45,920 ..into that. 635 00:31:45,960 --> 00:31:47,000 ROBIN LAUGHS 636 00:31:47,040 --> 00:31:48,360 OK? 637 00:31:48,400 --> 00:31:50,640 Using the whole animal, 638 00:31:50,680 --> 00:31:54,320 Luca's salt marsh lamb will be served two ways - 639 00:31:54,360 --> 00:31:56,800 as a rack topped with wild garlic butter... 640 00:31:56,840 --> 00:31:59,120 You've got to learn how to take off the belly. 641 00:31:59,160 --> 00:32:01,400 We've got to French trim the bones. 642 00:32:01,440 --> 00:32:05,280 We want to cook this to just above medium rare. 643 00:32:05,320 --> 00:32:07,800 ..and a braised lamb and seaweed pie. 644 00:32:07,840 --> 00:32:10,000 Creating the pie is all about the preparation, 645 00:32:10,040 --> 00:32:12,560 and that's the one that's going to be very time-consuming. 646 00:32:12,600 --> 00:32:16,200 That needs to go in nice and early cos it's low and slow, 647 00:32:16,240 --> 00:32:18,400 so it gets a deep caramelisation. 648 00:32:18,440 --> 00:32:22,560 We're known for doing great pies and doing whole-animal butchery 649 00:32:22,600 --> 00:32:24,040 and creating something wholesome, 650 00:32:24,080 --> 00:32:25,800 so it's an evolution of a dish 651 00:32:25,840 --> 00:32:27,640 that I've had in the restaurant for many years. 652 00:32:29,080 --> 00:32:30,680 The lamb is served with wild leeks 653 00:32:30,720 --> 00:32:33,400 cooked in a butter and herb emulsion, 654 00:32:33,440 --> 00:32:36,440 and offcuts of the lamb will make the sauce. 655 00:32:36,480 --> 00:32:38,120 Then we're going to put our lamb. 656 00:32:39,520 --> 00:32:42,560 Now, that is just spring on a plate. 657 00:32:42,600 --> 00:32:45,360 That is so cool. Beautiful, isn't it? Yeah. 658 00:32:48,960 --> 00:32:50,240 Are you going to try it? 659 00:32:50,280 --> 00:32:52,160 I'm quite a fussy eater. That's been my problem 660 00:32:52,200 --> 00:32:53,440 throughout the show. Really? 661 00:32:53,480 --> 00:32:55,000 Yeah. Come on. Here, try it. 662 00:32:59,400 --> 00:33:01,520 The anticipation's killing me. 663 00:33:01,560 --> 00:33:04,360 This is the best dish I've tasted. It's incredible. 664 00:33:04,400 --> 00:33:06,200 Whoa-ho! 665 00:33:06,240 --> 00:33:07,920 Good man! 666 00:33:07,960 --> 00:33:09,440 Woohoo! I'm happy. 667 00:33:10,840 --> 00:33:12,880 I think I'll try not to panic too much, 668 00:33:12,920 --> 00:33:17,160 which I'm all right normally, but...there's a lot to do. 669 00:33:19,040 --> 00:33:21,880 Luca is going to have to learn butchery skill, 670 00:33:21,920 --> 00:33:24,680 which includes French trimming that lamb, 671 00:33:24,720 --> 00:33:28,600 which is scraping every little bit of fat and meat from the bone. 672 00:33:28,640 --> 00:33:32,320 This rack of lamb on its own is a massive challenge. 673 00:33:33,960 --> 00:33:35,200 Let's have a look. 674 00:33:35,240 --> 00:33:37,640 We want to try and... See these little bits here? 675 00:33:37,680 --> 00:33:39,440 Scrape the bone nice and clean. 676 00:33:39,480 --> 00:33:41,640 OK, yeah. And you see? Yeah. 677 00:33:41,680 --> 00:33:43,520 See, it's getting nice and clean. Like a file. 678 00:33:45,880 --> 00:33:49,120 Dessert is Robin's take on one of his favourite puddings - 679 00:33:49,160 --> 00:33:51,560 a classic baked Alaska. 680 00:33:51,600 --> 00:33:54,200 Hibiscus-poached Yorkshire rhubarb is topped with 681 00:33:54,240 --> 00:33:57,600 a condensed-milk ice cream and covered with Italian meringue, 682 00:33:57,640 --> 00:33:59,720 scorched with a hot coal. 683 00:33:59,760 --> 00:34:02,240 Wynne, you're on pastry. I know. Fantastic. 684 00:34:02,280 --> 00:34:05,360 This is the star of the show today. Forced English rhubarb. 685 00:34:05,400 --> 00:34:07,760 So this is grown under candlelight. 686 00:34:07,800 --> 00:34:10,800 That's why it's got this amazing pink colour. Amazing. 687 00:34:10,840 --> 00:34:14,840 So the preparation for this dish is all about precision. 688 00:34:14,880 --> 00:34:17,480 We've got to poach the rhubarb at a very accurate temperature - 689 00:34:17,520 --> 00:34:18,640 40 degrees. 690 00:34:18,680 --> 00:34:19,920 But I want that bite. 691 00:34:19,960 --> 00:34:22,240 You want to try a little bit of that? Thank you. 692 00:34:24,640 --> 00:34:25,760 That is amazing. 693 00:34:25,800 --> 00:34:27,440 A lot of different temperature layers. 694 00:34:27,480 --> 00:34:29,480 The rhubarb, we want a little bit warm. 695 00:34:29,520 --> 00:34:31,960 Then we're putting a little crisp over the top. 696 00:34:32,000 --> 00:34:33,600 And these are really super delicate. 697 00:34:33,640 --> 00:34:35,840 Do you see how thin they've been rolled out? Yeah. 698 00:34:35,880 --> 00:34:39,440 Then we're going to put ice-cold ice cream. 699 00:34:39,480 --> 00:34:42,760 Then there's going to be a room-temperature meringue. 700 00:34:42,800 --> 00:34:46,080 And then we're going to get this burning-hot coal. 701 00:34:46,120 --> 00:34:48,640 This is the Alaska part. This is the sort of the burning of it, 702 00:34:48,680 --> 00:34:50,360 just to burn the meringue. 703 00:34:50,400 --> 00:34:51,960 Oh, my word. 704 00:34:53,280 --> 00:34:55,440 How fun is that? That looks incredible. 705 00:34:55,480 --> 00:34:58,360 To get that right for one plate, never mind five, 706 00:34:58,400 --> 00:35:00,080 is going to be a challenge. 707 00:35:00,120 --> 00:35:02,160 And that's it. Fantastic. 708 00:35:04,200 --> 00:35:07,720 It's quite a delicate thing and I'm quite a robust feeder, 709 00:35:07,760 --> 00:35:09,640 so I'm a bit nervous about it. 710 00:35:11,240 --> 00:35:13,040 To ensure it freezes in time, 711 00:35:13,080 --> 00:35:15,600 Wynne needs to crack on with the ice cream. 712 00:35:15,640 --> 00:35:19,240 He must reduce the milk to half its volume. 713 00:35:19,280 --> 00:35:20,760 It becomes like condensed milk, 714 00:35:20,800 --> 00:35:23,280 so it's a lovely, rich flavour. 715 00:35:24,680 --> 00:35:26,200 You've got to keep an eye on this milk 716 00:35:26,240 --> 00:35:28,160 because you don't want it to catch and burn. 717 00:35:28,200 --> 00:35:31,920 When it burns, then you've got to start the whole process again. OK. 718 00:35:31,960 --> 00:35:34,560 I wanted to be an ice-cream man when I was a little boy, 719 00:35:34,600 --> 00:35:36,600 but today I get to be a proper ice-cream man, 720 00:35:36,640 --> 00:35:39,400 actually serve ice cream to professionals. 721 00:35:39,440 --> 00:35:42,520 So, I mean, what could possibly go wrong here? 722 00:35:45,320 --> 00:35:48,400 The celebrities have just two-and-a-half hours 723 00:35:48,440 --> 00:35:50,320 until service begins. 724 00:35:50,360 --> 00:35:53,520 Our final three have faced many challenges in their journey, 725 00:35:53,560 --> 00:35:57,120 but they've never faced anything as precise and as demanding 726 00:35:57,160 --> 00:35:59,400 as Robin's kitchen. 727 00:35:59,440 --> 00:36:04,480 With her pasta dough resting, Amy's working on a gorgonzola mousse... 728 00:36:04,520 --> 00:36:04,600 With her pasta dough resting, Amy's working on a gorgonzola mousse... 729 00:36:04,640 --> 00:36:06,640 That's pretty smooth. 730 00:36:06,680 --> 00:36:08,080 Yeah, perfect. 731 00:36:08,120 --> 00:36:10,040 ..for the agnolotti filling... 732 00:36:10,080 --> 00:36:13,280 I like a bit of cheese. I'm very cheesy. Can you tell? 733 00:36:13,320 --> 00:36:17,400 ..which needs to chill, ready for piping later. 734 00:36:17,440 --> 00:36:18,840 Woohoo! 735 00:36:20,880 --> 00:36:23,960 She must now prep one of the world's best pumpkins 736 00:36:24,000 --> 00:36:26,600 that took over a month to age. 737 00:36:26,640 --> 00:36:28,960 Don't rush it and mess it up. 738 00:36:29,000 --> 00:36:32,160 Danger points here are how they cut it. 739 00:36:32,200 --> 00:36:36,360 "Cut the pumpkin into wedges six centimetres wide." 740 00:36:36,400 --> 00:36:38,480 Need a ruler. 741 00:36:38,520 --> 00:36:41,440 How they cook it - a little bit of caramelisation 742 00:36:41,480 --> 00:36:43,320 and then we don't want it falling apart. 743 00:36:45,120 --> 00:36:46,760 This is even exciting for me. 744 00:36:46,800 --> 00:36:48,560 I'm such a loser! 745 00:36:50,880 --> 00:36:52,680 Over on the main course, 746 00:36:52,720 --> 00:36:56,680 Luca has made good progress with his lamb-rack butchery. 747 00:36:56,720 --> 00:36:58,440 I think I'm done with them. 748 00:36:58,480 --> 00:36:59,800 Excellent. Let's have a look. 749 00:37:01,040 --> 00:37:02,680 Nice work. 750 00:37:02,720 --> 00:37:06,640 And he's using the offcuts to start the lamb sauce. 751 00:37:06,680 --> 00:37:10,520 A little bit more, then we reduce that down by two-thirds. 752 00:37:10,560 --> 00:37:13,720 OK. And then you're going to get ready to add in your lamb stock. 753 00:37:13,760 --> 00:37:16,600 The sauce needs to be really light and well balanced. 754 00:37:16,640 --> 00:37:19,720 If it's not well balanced, Raymond Blanc is going to kick off. 755 00:37:19,760 --> 00:37:21,920 Never made a sauce, I don't think. 756 00:37:21,960 --> 00:37:24,480 I'm just hoping it all comes together in the end. 757 00:37:24,520 --> 00:37:25,760 I'm sure it'll be all right. 758 00:37:27,800 --> 00:37:30,680 While the sauce reduces, 759 00:37:30,720 --> 00:37:34,040 he can tackle the herb emulsion for the wilted leeks. 760 00:37:35,600 --> 00:37:38,800 For a main course, what I've done in the competition 761 00:37:38,840 --> 00:37:41,040 nowhere near has the amount of elements 762 00:37:41,080 --> 00:37:43,640 that we've got involved in this one dish today. 763 00:37:43,680 --> 00:37:46,680 And he's yet to start on the pies. 764 00:37:46,720 --> 00:37:48,040 He needs to finish his sauce, 765 00:37:48,080 --> 00:37:50,280 he needs to get the lamb broken down into pots. 766 00:37:50,320 --> 00:37:52,200 We need to get the lamb hotpots in the oven 767 00:37:52,240 --> 00:37:54,960 cos it takes a very long time to crispen up the potato. 768 00:37:56,280 --> 00:37:58,120 So there's a little bit for him to do. 769 00:37:59,640 --> 00:38:01,480 Across the kitchen on dessert, 770 00:38:01,520 --> 00:38:04,480 Wynne's milk for the ice cream is still reducing. 771 00:38:04,520 --> 00:38:08,240 He also needs to cook the rhubarb sous vide... 772 00:38:08,280 --> 00:38:09,760 I love that. 773 00:38:09,800 --> 00:38:12,480 ..with hibiscus, ginger and lime, 774 00:38:12,520 --> 00:38:15,960 but he's struggling with the precision his dish needs. 775 00:38:16,000 --> 00:38:17,720 We're going to have to re-vacpack this 776 00:38:17,760 --> 00:38:19,760 because you want to try to have it... 777 00:38:19,800 --> 00:38:22,240 ..erm, separated. You don't want it all compacted together. Oh, I see. 778 00:38:24,720 --> 00:38:28,120 So I've got to put them all flat so that they cook evenly. 779 00:38:30,120 --> 00:38:31,480 Here we go. 780 00:38:31,520 --> 00:38:32,880 Boom! 781 00:38:38,640 --> 00:38:41,880 Precision is also key for his sable biscuits. 782 00:38:43,200 --> 00:38:46,440 So Robin's sable biscuit is so famous that my wife 783 00:38:46,480 --> 00:38:49,720 has been begging him for the recipe for seven years. 784 00:38:49,760 --> 00:38:51,400 Better hide that, then, right? 785 00:38:51,440 --> 00:38:53,360 I would hide it if I was you. 786 00:38:53,400 --> 00:38:57,360 He prides himself in how delicate and thin it always is. 787 00:38:57,400 --> 00:38:59,040 I've tried my very best. 788 00:39:02,040 --> 00:39:04,400 He said, "Just when you think you can't get any thinner, 789 00:39:04,440 --> 00:39:05,920 "go for another roll." 790 00:39:07,520 --> 00:39:09,800 Look at that. It's lovely and thin. 791 00:39:11,920 --> 00:39:13,800 It's a bit too thin, I think. 792 00:39:13,840 --> 00:39:15,520 What? 793 00:39:15,560 --> 00:39:17,200 I'm only joking. I think that's fine. 794 00:39:17,240 --> 00:39:18,680 THEY LAUGH 795 00:39:20,880 --> 00:39:22,560 Love that guy. What a guy. 796 00:39:24,040 --> 00:39:28,480 OK, folks. So it's 12 o'clock, so we've got one hour. 797 00:39:28,520 --> 00:39:28,680 OK, folks. So it's 12 o'clock, so we've got one hour. 798 00:39:28,720 --> 00:39:30,440 Yes, Chef. Yes, Chef. 799 00:39:32,080 --> 00:39:35,000 With well over half the cooking time gone, 800 00:39:35,040 --> 00:39:38,400 Amy's prized pumpkin is roasted and ready for portioning. 801 00:39:39,680 --> 00:39:41,400 Some of these are a bit soft. 802 00:39:41,440 --> 00:39:42,840 Yeah. 803 00:39:42,880 --> 00:39:44,520 I'm a bit concerned about these ones. 804 00:39:44,560 --> 00:39:46,680 We want to make sure that we've got none of the soft ones. 805 00:39:46,720 --> 00:39:48,960 We want to make sure that they've got, like, a little bit of a bite. 806 00:39:49,000 --> 00:39:51,400 So if you want to put all the good ones in here... 807 00:39:51,440 --> 00:39:53,800 There's some bits that are just a bit over 808 00:39:53,840 --> 00:39:55,640 that I'm having to discard. 809 00:39:55,680 --> 00:39:58,800 Some just mush up and he don't want that. 810 00:40:00,120 --> 00:40:02,000 That's four. 811 00:40:02,040 --> 00:40:04,120 Five. Six. 812 00:40:04,160 --> 00:40:07,680 Having salvaged enough pumpkin pieces for service... 813 00:40:09,280 --> 00:40:10,280 Here goes nothing. 814 00:40:13,280 --> 00:40:14,640 Nothing to see here. 815 00:40:14,680 --> 00:40:17,680 ..she can now move on to rolling out the pasta. 816 00:40:17,720 --> 00:40:20,200 You've got to get it as thin as possible. 817 00:40:20,240 --> 00:40:23,800 This is the hardest bit, juggling it when it gets long like this. 818 00:40:24,960 --> 00:40:28,800 It's then got to be cut, filled, and folded and cooked. 819 00:40:28,840 --> 00:40:32,000 It's a complex, fiddly little thing, so it is. 820 00:40:33,800 --> 00:40:38,320 So Amy, she needs to kind of finish the pasta work. 821 00:40:38,360 --> 00:40:40,800 And that's a concern because she's the first up. 822 00:40:42,040 --> 00:40:44,360 I wish I was making pasta. 823 00:40:44,400 --> 00:40:45,640 Are you Italian? 824 00:40:45,680 --> 00:40:47,120 You've not mentioned that. 825 00:40:48,640 --> 00:40:51,600 On the main, Luca still has lots to do. 826 00:40:51,640 --> 00:40:54,160 He's yet to start assembling the pies... 827 00:40:54,200 --> 00:40:56,280 This is going to take at least 40 minutes... OK. 828 00:40:56,320 --> 00:40:58,840 ..so we really are under pressure. We need to get them in. Yes, please. 829 00:40:58,880 --> 00:41:02,320 ..which are filled with lamb shoulder and seaweed... 830 00:41:02,360 --> 00:41:04,000 OK, so that's plenty. 831 00:41:05,160 --> 00:41:07,240 ..and topped with potato. 832 00:41:07,280 --> 00:41:09,160 Every little slice of potato 833 00:41:09,200 --> 00:41:12,080 has got to be laid across there like a flower. 834 00:41:12,120 --> 00:41:15,000 A little bit more in the centre. Get the smaller pieces in. 835 00:41:15,040 --> 00:41:16,640 Beautiful precision. 836 00:41:16,680 --> 00:41:18,320 There is a lot of technique. 837 00:41:20,720 --> 00:41:22,080 Right, is that done? 838 00:41:22,120 --> 00:41:24,040 You want to keep going. 839 00:41:24,080 --> 00:41:25,440 There's loads in there, though. 840 00:41:26,440 --> 00:41:27,680 So Luca and the lamb... 841 00:41:27,720 --> 00:41:30,160 To be quite honest, we're a little bit behind schedule, 842 00:41:30,200 --> 00:41:32,120 so he'll really need to pick up the pace. 843 00:41:34,200 --> 00:41:36,680 First course up in 25 minutes, OK? 844 00:41:36,720 --> 00:41:38,000 25 minutes. 845 00:41:39,160 --> 00:41:41,640 Over on pastry, Wynne's next challenge 846 00:41:41,680 --> 00:41:44,800 is the Italian meringue that will top his dessert. 847 00:41:44,840 --> 00:41:47,400 You're dealing with hot sugar. You're dealing with eggs. 848 00:41:47,440 --> 00:41:49,160 I need it to be soft. 849 00:41:49,200 --> 00:41:51,000 That's got to be absolutely perfect. 850 00:41:51,040 --> 00:41:53,880 Don't ask me a question now. I can't think. 851 00:41:53,920 --> 00:41:55,200 Sing now! 852 00:41:56,760 --> 00:41:59,160 HE SINGS 853 00:41:59,200 --> 00:42:01,160 His milk for the ice cream 854 00:42:01,200 --> 00:42:03,560 has been reducing for over two hours. 855 00:42:03,600 --> 00:42:05,480 How's my milk looking? 856 00:42:06,800 --> 00:42:09,040 Can you feel it catching on the bottom? Yeah, I can, yeah. 857 00:42:09,080 --> 00:42:10,640 Ooh... 858 00:42:10,680 --> 00:42:12,240 We need to change the pan. 859 00:42:12,280 --> 00:42:16,920 If burnt, it's too late to start the process again. 860 00:42:18,400 --> 00:42:20,520 So you can see where it's been just starting to catch there 861 00:42:20,560 --> 00:42:22,760 a little bit, so I think you just got it in time. 862 00:42:22,800 --> 00:42:24,000 I'm very lucky. 863 00:42:24,040 --> 00:42:26,800 I nearly burnt the milk, but I didn't. Got away with it. 864 00:42:26,840 --> 00:42:28,480 OK, now is a good time to weigh it 865 00:42:28,520 --> 00:42:31,480 because you want to get it to 1.7 litres, don't you? Yeah. 866 00:42:34,360 --> 00:42:35,640 2.6. 867 00:42:36,680 --> 00:42:38,200 Yeah, so it's got a way to go. 868 00:42:41,960 --> 00:42:43,200 Just can't reduce the milk. 869 00:42:43,240 --> 00:42:44,920 I mean, I don't know what's wrong with me. 870 00:42:44,960 --> 00:42:46,960 I've been boiling milk since I was a child, right? 871 00:42:47,000 --> 00:42:48,880 But today, for some reason, I can't reduce it. 872 00:42:50,000 --> 00:42:52,960 The risk for him right now is just getting the ice cream cold, 873 00:42:53,000 --> 00:42:54,880 the mix, before it goes into the machine. 874 00:43:01,760 --> 00:43:06,280 Today's guests are five of the UK's most respected chefs. 875 00:43:07,520 --> 00:43:09,400 Robin is a taskmaster. 876 00:43:09,440 --> 00:43:10,840 He expects quality 877 00:43:10,880 --> 00:43:13,440 and he's going to want to deliver perfection. 878 00:43:13,480 --> 00:43:15,280 If I was cooking for the table 879 00:43:15,320 --> 00:43:17,560 that these celebs are cooking for, I would be 880 00:43:17,600 --> 00:43:19,160 hugely nervous. 881 00:43:20,320 --> 00:43:22,840 You can see how they're running around, so 882 00:43:22,880 --> 00:43:25,000 it's going to be exciting time. 883 00:43:25,040 --> 00:43:27,480 I would look at Robin as my protege. 884 00:43:27,520 --> 00:43:29,120 He's got great skill. 885 00:43:29,160 --> 00:43:30,400 I love his food. 886 00:43:32,000 --> 00:43:35,560 They're not chefs, but today, they have to become chefs. 887 00:43:35,600 --> 00:43:38,040 I just hope those celebrities are up to the challenge. 888 00:43:40,400 --> 00:43:42,960 GREGG: Not too long ago, these were celebrities 889 00:43:43,000 --> 00:43:45,200 doing toasted sandwiches in their own kitchen. 890 00:43:45,240 --> 00:43:47,000 And today, they're going to make lunch 891 00:43:47,040 --> 00:43:49,360 for some of the best chefs in the country! 892 00:43:49,400 --> 00:43:51,640 OK, folks, just to give you a heads up, 893 00:43:51,680 --> 00:43:53,600 all of our guests have arrived. 894 00:43:53,640 --> 00:43:56,000 So I'm a little bit worried. 895 00:43:56,040 --> 00:43:59,360 So we really have to give a big final push in these last 15 minutes. 896 00:43:59,400 --> 00:44:03,640 With service looming, Amy's racing to fill and shape... 897 00:44:03,680 --> 00:44:03,880 With service looming, Amy's racing to fill and shape... 898 00:44:03,920 --> 00:44:07,440 Even this is harder than it looks. 899 00:44:07,480 --> 00:44:12,160 ..40 identical agnolotti parcels with gorgonzola mousse. 900 00:44:12,200 --> 00:44:12,720 ..40 identical agnolotti parcels with gorgonzola mousse. 901 00:44:12,760 --> 00:44:15,520 And then it's just straight through. I'm scared. 902 00:44:15,560 --> 00:44:18,160 Oh, I see. That didn't work. 903 00:44:18,200 --> 00:44:19,880 You won't be able to use that 904 00:44:19,920 --> 00:44:22,360 because the filling will come out. Yeah. 905 00:44:22,400 --> 00:44:25,520 We just need to go slightly wider on the gaps, OK? 906 00:44:25,560 --> 00:44:27,200 Harder than it looks. 907 00:44:27,240 --> 00:44:28,880 I was worried about this section. 908 00:44:30,600 --> 00:44:32,480 And now I know why. 909 00:44:32,520 --> 00:44:35,640 Amy has had a few accidents when she's pinching the pasta, 910 00:44:35,680 --> 00:44:38,080 where there's a danger of the pasta exploding 911 00:44:38,120 --> 00:44:39,680 and the filling coming out. 912 00:44:39,720 --> 00:44:40,880 That's a concern. 913 00:44:40,920 --> 00:44:43,240 But everything else is on course for her. 914 00:44:44,680 --> 00:44:47,720 The second round was better than the first, 915 00:44:47,760 --> 00:44:50,480 but my biggest fear is them bursting in the water. 916 00:44:52,800 --> 00:44:56,120 On the main course, Luca is still running behind. 917 00:44:56,160 --> 00:44:58,800 He's only just putting the pies in the oven. 918 00:44:58,840 --> 00:45:01,000 Right, now we need to get our lamb going. 919 00:45:01,040 --> 00:45:03,880 So I've got pans on the stove. Yeah. 920 00:45:03,920 --> 00:45:07,400 And he still needs to seal and roast the lamb racks. 921 00:45:07,440 --> 00:45:09,400 I want to get a really nice colour on that lamb. 922 00:45:09,440 --> 00:45:11,600 You've got, like, a decent amount of fat down here. 923 00:45:11,640 --> 00:45:12,800 Yeah, I need to cook. 924 00:45:14,440 --> 00:45:16,600 You know the guests are here?Yeah. 925 00:45:16,640 --> 00:45:17,760 Cheers. 926 00:45:17,800 --> 00:45:19,360 I hope they're having a little catch-up 927 00:45:19,400 --> 00:45:20,800 and take their time, you know? 928 00:45:22,760 --> 00:45:26,120 Over on dessert, it's crunch time for Wynne. 929 00:45:26,160 --> 00:45:28,840 If the milk hasn't reduced by half its volume, 930 00:45:28,880 --> 00:45:32,920 it won't have long enough to cool down and churn into ice cream. 931 00:45:32,960 --> 00:45:34,480 Perfect. 172. 932 00:45:34,520 --> 00:45:36,680 I mean, I'll drink a bit out of a straw if it'll help. 933 00:45:36,720 --> 00:45:38,480 THEY LAUGH 934 00:45:40,880 --> 00:45:43,960 Finally, the milk is reduced. 935 00:45:54,440 --> 00:45:56,800 Now's crunch time. We're going to go on the first course. 936 00:45:56,840 --> 00:45:58,960 Amy, you're up. 937 00:45:59,000 --> 00:46:01,640 OK. Eight agnolotti away, please. 938 00:46:01,680 --> 00:46:03,400 Yes, Chef. Aah! 939 00:46:04,560 --> 00:46:07,480 Remember it's four minutes from when that goes in. Right, yeah. 940 00:46:11,160 --> 00:46:15,400 First course, gorgonzola, agnolotti, roast delica pumpkin, sage crisp. 941 00:46:15,440 --> 00:46:16,760 First course, gorgonzola, agnolotti, roast delica pumpkin, sage crisp. 942 00:46:16,800 --> 00:46:18,320 When you're doing agnolotti, 943 00:46:18,360 --> 00:46:21,080 they'll have to be perfect or they'll burst. 944 00:46:21,120 --> 00:46:22,440 They look fantastic. 945 00:46:22,480 --> 00:46:24,680 Brilliant. Really? None of them have split! 946 00:46:24,720 --> 00:46:25,760 HE CHUCKLES 947 00:46:25,800 --> 00:46:26,920 That's a relief! 948 00:46:28,760 --> 00:46:32,440 Delica is one of the great heritage pumpkins. 949 00:46:32,480 --> 00:46:34,560 I think that will be a beautiful dish. 950 00:46:34,600 --> 00:46:36,320 How's she doing, Robin? Doing really well. 951 00:46:36,360 --> 00:46:39,160 This is the tough part, you know, getting it all out hot. 952 00:46:39,200 --> 00:46:41,680 All of the pasta stayed intact. 953 00:46:41,720 --> 00:46:44,680 None of the sauce spilt out, which was my concern. 954 00:46:44,720 --> 00:46:47,080 It's about putting this dish together. 955 00:46:47,120 --> 00:46:48,600 It takes a skill. 956 00:46:48,640 --> 00:46:50,520 The garnishing, the crispy sage. 957 00:46:50,560 --> 00:46:52,160 I'm looking forward to this. 958 00:46:54,280 --> 00:46:55,560 Are you happy, Chef? Yeah. 959 00:46:55,600 --> 00:46:56,880 Ding-a-ling! 960 00:46:56,920 --> 00:46:58,280 Service, please! 961 00:47:01,160 --> 00:47:02,880 Thank you. 962 00:47:02,920 --> 00:47:05,440 Yay! Well, that's nice. Beautiful. How did you find it? 963 00:47:05,480 --> 00:47:07,120 I really enjoyed it, actually. 964 00:47:07,160 --> 00:47:09,240 I thought I'd be more stressed than I was. 965 00:47:09,280 --> 00:47:12,000 No, you were really calm. Well done. Yes! 966 00:47:13,280 --> 00:47:17,440 I was shocked that none of them burst in the water. 967 00:47:17,480 --> 00:47:18,800 I'm happy. 968 00:47:18,840 --> 00:47:20,240 I want to do it again. 969 00:47:21,400 --> 00:47:23,040 Thank you very much. 970 00:47:23,080 --> 00:47:27,200 Amy's starter is gorgonzola-filled agnolotti 971 00:47:27,240 --> 00:47:29,360 coated in a Parmesan emulsion, 972 00:47:29,400 --> 00:47:31,600 served with roast delica pumpkin, 973 00:47:31,640 --> 00:47:35,400 pumpkinseed praline and sage crisps. 974 00:47:39,320 --> 00:47:41,560 It is super delicate. 975 00:47:41,600 --> 00:47:43,280 The agnolotti, 976 00:47:43,320 --> 00:47:46,840 it's like explosion, it's full of flavour in your mouth. 977 00:47:46,880 --> 00:47:48,480 Honestly, I got goose bumps. 978 00:47:48,520 --> 00:47:51,600 That is super, super well made. 979 00:47:51,640 --> 00:47:54,320 I think the pasta's cooked absolutely perfectly. 980 00:47:54,360 --> 00:47:55,760 It's got a crunch to it. 981 00:47:55,800 --> 00:47:57,920 The roasted pumpkin is really, really beautiful. 982 00:47:57,960 --> 00:48:00,240 The sage is brilliant. 983 00:48:00,280 --> 00:48:02,240 The crunchiness of the praline is brilliant. 984 00:48:02,280 --> 00:48:05,040 In one day, to learn how to make an agnolotti like that, 985 00:48:05,080 --> 00:48:07,200 well, I am anything but amazed. 986 00:48:09,200 --> 00:48:11,800 I find that dish to be absolutely stunning, 987 00:48:11,840 --> 00:48:15,720 and Amy needs to be really, really proud of herself. 988 00:48:15,760 --> 00:48:18,280 Every single bit of pasta looks exactly the same. It's great. 989 00:48:26,320 --> 00:48:29,680 Thank you. I thought the dish was very confident. 990 00:48:29,720 --> 00:48:31,840 Textures were brilliant. It was lovely. 991 00:48:31,880 --> 00:48:33,040 Thank you very much. 992 00:48:34,680 --> 00:48:37,040 I believe that Robin would cook that dish. It was that good. 993 00:48:37,080 --> 00:48:38,320 Well done, you. 994 00:48:38,360 --> 00:48:39,480 Thank you so much. 995 00:48:39,520 --> 00:48:41,320 OK, well done, Amy. Well done. 996 00:48:41,360 --> 00:48:42,920 I feel like curtsying. 997 00:48:42,960 --> 00:48:44,120 Thank you. 998 00:48:46,920 --> 00:48:49,600 That couldn't have really gone any better. 999 00:48:49,640 --> 00:48:51,040 Dare I say that? 1000 00:48:51,080 --> 00:48:52,760 I'm such a cocky cow! 1001 00:48:54,840 --> 00:48:57,160 I'm just really pleased they enjoyed it. 1002 00:49:00,160 --> 00:49:04,240 Next up is Luca, who's hoping his all-important lamb shoulder pies 1003 00:49:04,280 --> 00:49:06,320 have had enough time to cook. 1004 00:49:06,360 --> 00:49:08,520 That is one good-looking pie. 1005 00:49:10,000 --> 00:49:11,840 These look unbelievable. 1006 00:49:11,880 --> 00:49:13,640 I mean, not as good as yours earlier, 1007 00:49:13,680 --> 00:49:15,960 but still unbelievable. 1008 00:49:16,000 --> 00:49:17,360 Right. Let's do it, then. 1009 00:49:17,400 --> 00:49:19,360 Happy with the pies, 1010 00:49:19,400 --> 00:49:21,280 it's now the cooking of the lamb racks 1011 00:49:21,320 --> 00:49:23,720 that could make or break the dish. 1012 00:49:23,760 --> 00:49:26,480 That's it. It's beautiful and pink. Yeah, perfect. 1013 00:49:28,280 --> 00:49:31,520 For the main course, we've got salt marsh lamb rack, 1014 00:49:31,560 --> 00:49:33,760 wild garlic butter, braised lamb, 1015 00:49:33,800 --> 00:49:36,480 potato pie flavoured with coastal herbs. 1016 00:49:36,520 --> 00:49:39,440 This is going to be a difficult one to put together. 1017 00:49:39,480 --> 00:49:43,600 I'm expecting here to have the lamb pink in the middle. 1018 00:49:43,640 --> 00:49:45,160 Sounds delicious, right? 1019 00:49:46,800 --> 00:49:49,680 Potato pie. If you get that potato undercooked, 1020 00:49:49,720 --> 00:49:53,440 it will be unpleasant, so it's a very highly skilled, difficult dish. 1021 00:49:54,680 --> 00:49:56,000 That's it. 1022 00:49:57,240 --> 00:49:58,600 Right, now let's go on the lamb. 1023 00:50:01,440 --> 00:50:03,400 Absolutely beautiful. 1024 00:50:04,920 --> 00:50:07,920 The sauce can't be too watery. It needs to be seasoned. 1025 00:50:07,960 --> 00:50:11,680 The balance of that specific thing alone requires a lot of skill. 1026 00:50:14,680 --> 00:50:16,840 Service, please. 1027 00:50:20,920 --> 00:50:23,680 We did it! Thanks for your help. 1028 00:50:23,720 --> 00:50:25,560 You managed to turn a whole lamb into that. 1029 00:50:25,600 --> 00:50:26,840 Isn't that amazing? That's crazy. 1030 00:50:26,880 --> 00:50:29,360 Well done. Given what we started with. Exactly. Whew! 1031 00:50:30,960 --> 00:50:32,920 That was unbelievable. 1032 00:50:34,000 --> 00:50:35,600 I'm excited to see what they say. 1033 00:50:35,640 --> 00:50:37,400 It's a great dish. I enjoyed it, 1034 00:50:37,440 --> 00:50:40,520 and I don't like any food, so hopefully they feel the same. 1035 00:50:42,760 --> 00:50:46,040 Luca has cooked salt marsh lamb rack 1036 00:50:46,080 --> 00:50:48,080 with wild garlic melted butter, 1037 00:50:48,120 --> 00:50:51,440 wilted leeks dressed with an onion and Dijon emulsion, 1038 00:50:51,480 --> 00:50:53,520 served with a lamb sauce, 1039 00:50:53,560 --> 00:50:58,040 and a sharing dish of braised lamb, seaweed and potato pie. 1040 00:50:58,080 --> 00:50:58,720 and a sharing dish of braised lamb, seaweed and potato pie. 1041 00:50:58,760 --> 00:51:01,520 The colours are light, they're fresh, 1042 00:51:01,560 --> 00:51:04,040 they're inviting, they're really appetising. 1043 00:51:04,080 --> 00:51:05,120 I love it. 1044 00:51:05,160 --> 00:51:06,600 Bon appetit. 1045 00:51:10,600 --> 00:51:12,240 Wonderful texture. 1046 00:51:12,280 --> 00:51:14,520 The shoulder of lamb here 1047 00:51:14,560 --> 00:51:18,720 wrapping that rose of baked thin potatoes is divine. 1048 00:51:18,760 --> 00:51:21,840 The flavour in that pie was amazing. 1049 00:51:21,880 --> 00:51:26,040 And once you eat that with all of this, it was pure flavour. 1050 00:51:26,080 --> 00:51:30,960 The lamb was so delicate and it was almost like butter. It melt. 1051 00:51:31,000 --> 00:51:32,200 The lamb was so delicate and it was almost like butter. It melt. 1052 00:51:32,240 --> 00:51:35,840 The beautiful baby leeks entwined in the cream. 1053 00:51:35,880 --> 00:51:37,720 It is a beautiful plate of food. 1054 00:51:37,760 --> 00:51:39,280 These are very good cooks. 1055 00:51:40,400 --> 00:51:42,520 Classic sauce, nice and sticky on your lips. 1056 00:51:42,560 --> 00:51:44,320 It's really well made. It's great. 1057 00:51:44,360 --> 00:51:48,720 Luca has shown real technical ability because this is complex, 1058 00:51:48,760 --> 00:51:50,400 and right now, I should imagine 1059 00:51:50,440 --> 00:51:52,320 that boy has a massive grin across his face. 1060 00:51:55,800 --> 00:51:56,760 Bravo. 1061 00:51:59,200 --> 00:52:00,520 It was heaven. 1062 00:52:01,840 --> 00:52:03,400 It's given me goose bumps. Yeah. 1063 00:52:03,440 --> 00:52:06,000 Your cooking today is ten out of ten. 1064 00:52:06,040 --> 00:52:10,280 And, Luca, you can have a job in any of our kitchens at any time. 1065 00:52:15,320 --> 00:52:16,480 Thanks. 1066 00:52:19,840 --> 00:52:24,080 That was probably the best feedback I've ever had on anything. 1067 00:52:24,120 --> 00:52:24,480 That was probably the best feedback I've ever had on anything. 1068 00:52:24,520 --> 00:52:28,840 This is a story I'll tell my grandkids...if I ever have any. 1069 00:52:30,320 --> 00:52:32,360 Finally, the pressure's on Wynne. 1070 00:52:32,400 --> 00:52:35,160 It's making it look pretty is my problem. 1071 00:52:35,200 --> 00:52:37,280 I'm happy with that. 1072 00:52:39,200 --> 00:52:41,200 Right. Are we ready? 1073 00:52:41,240 --> 00:52:43,400 It's time for the finale. It is. It is. Yeah! 1074 00:52:43,440 --> 00:52:44,640 Right, let's do it. Let's go. 1075 00:52:44,680 --> 00:52:47,760 Bit nervous about my chubby little fingers! 1076 00:52:50,600 --> 00:52:54,920 For dessert, we have Yorkshire rhubarb and hibiscus Alaska. 1077 00:52:54,960 --> 00:52:55,480 For dessert, we have Yorkshire rhubarb and hibiscus Alaska. 1078 00:52:55,520 --> 00:52:59,880 Rhubarb, so you can keep the colour, you can keep the texture 1079 00:52:59,920 --> 00:53:04,040 and that amazing burst of such wonderful Yorkshire rhubarb. 1080 00:53:04,080 --> 00:53:05,480 That's what I'm looking for. 1081 00:53:06,800 --> 00:53:08,240 Beautiful. Nice. 1082 00:53:10,640 --> 00:53:13,240 When we go on the ice cream, it needs to be quite quick. 1083 00:53:13,280 --> 00:53:16,840 If it goes wrong, it all goes wrong. It ends up like a puddle. 1084 00:53:16,880 --> 00:53:19,480 This is super technical. 1085 00:53:19,520 --> 00:53:23,000 Meringue is tricky, especially under pressure. 1086 00:53:24,280 --> 00:53:25,960 Lovely. OK, now you did remember to 1087 00:53:26,000 --> 00:53:28,400 put the coal in the fire, didn't you? Yeah. 1088 00:53:28,440 --> 00:53:31,120 You take a piece of coal and you drop it onto the meringue? 1089 00:53:31,160 --> 00:53:32,600 What's going on? 1090 00:53:32,640 --> 00:53:35,560 If that's too hot, you're going to destroy the whole lot. 1091 00:53:35,600 --> 00:53:37,240 And we burn into it like that. 1092 00:53:37,280 --> 00:53:39,400 Whoa! Excellent. 1093 00:53:40,600 --> 00:53:42,960 I look forward to it. I really do. 1094 00:53:43,000 --> 00:53:45,160 Yeah. Now, hibiscus on. 1095 00:53:47,040 --> 00:53:48,920 How cool is that, Wynne?Amazing. 1096 00:53:48,960 --> 00:53:50,080 I'm buzzing now. 1097 00:53:51,840 --> 00:53:53,280 Service, please. 1098 00:53:55,640 --> 00:53:58,160 Very good. Awesome. Hey, buddy. Well done, man. Well done. 1099 00:53:58,200 --> 00:54:00,240 Smashed it. Oh, great. Absolutely smashed it. 1100 00:54:00,280 --> 00:54:01,640 Great to do it. 1101 00:54:03,280 --> 00:54:05,840 I just never thought I'd be serving something like that. 1102 00:54:05,880 --> 00:54:07,960 I'm just totally thrilled. 1103 00:54:08,000 --> 00:54:09,280 Really, really thrilled. 1104 00:54:15,120 --> 00:54:19,920 For dessert, Wynne has made hibiscus marinated and poached rhubarb 1105 00:54:19,960 --> 00:54:20,040 For dessert, Wynne has made hibiscus marinated and poached rhubarb 1106 00:54:20,080 --> 00:54:22,240 topped with condensed-milk ice cream, 1107 00:54:22,280 --> 00:54:24,480 scorched Italian meringue, 1108 00:54:24,520 --> 00:54:29,480 finished with hibiscus dust and served with a vanilla sable biscuit. 1109 00:54:33,360 --> 00:54:36,520 The rhubarb is poached and cooked just enough. 1110 00:54:36,560 --> 00:54:38,960 It's vibrant. The texture's there. It's not overly sweet. 1111 00:54:39,000 --> 00:54:40,720 The sable biscuit is beautiful. 1112 00:54:40,760 --> 00:54:42,920 It's crumbly. 1113 00:54:42,960 --> 00:54:45,040 It's very, very good. 1114 00:54:45,080 --> 00:54:47,120 The first thing I noticed was the way the meringue 1115 00:54:47,160 --> 00:54:49,080 was touched with a coal. 1116 00:54:49,120 --> 00:54:51,960 That's a new flavour to me, but it worked within the dessert. 1117 00:54:53,280 --> 00:54:56,640 The ice cream was silky and light. 1118 00:54:56,680 --> 00:55:01,280 No amateur should be able to nail all these tasks in one day, 1119 00:55:01,320 --> 00:55:03,680 so I am very impressed. 1120 00:55:05,000 --> 00:55:07,160 Wynne's learned how to make a great biscuit. 1121 00:55:07,200 --> 00:55:08,920 Lots of technical work there. 1122 00:55:08,960 --> 00:55:12,320 And Wynne has proved he can do delicate. 1123 00:55:18,400 --> 00:55:19,720 Hello. 1124 00:55:19,760 --> 00:55:23,040 I think that was beautiful, so well done. It was very tasty 1125 00:55:23,080 --> 00:55:24,800 and I'm sure Robin is ecstatic with 1126 00:55:24,840 --> 00:55:27,120 the job you've done on his food. Oh, thank you. Absolutement. 1127 00:55:27,160 --> 00:55:28,800 She was so delicate. 1128 00:55:28,840 --> 00:55:30,240 Like your voice. 1129 00:55:30,280 --> 00:55:33,480 Yeah, it was beautiful. 1130 00:55:33,520 --> 00:55:35,000 Ah, thank you. 1131 00:55:35,040 --> 00:55:37,880 So bravo. Merci. Thank you. 1132 00:55:41,840 --> 00:55:44,960 Wow! Well, he cooks as well as he sings. Yeah. 1133 00:55:47,680 --> 00:55:50,520 Incredible. Such lovely comments from them, 1134 00:55:50,560 --> 00:55:53,040 and I just was so buzzing. 1135 00:55:53,080 --> 00:55:55,960 Just the fact that they've eaten your food, 1136 00:55:56,000 --> 00:55:58,840 it's like I've already won inside, so it's great. 1137 00:56:01,480 --> 00:56:03,240 I think they did really well. 1138 00:56:03,280 --> 00:56:06,000 They showed willing, they showed attentiveness, 1139 00:56:06,040 --> 00:56:07,240 so they care. 1140 00:56:07,280 --> 00:56:08,720 And that's the most important thing. 1141 00:56:16,040 --> 00:56:19,240 What a fabulous challenge. And look what they've achieved. 1142 00:56:19,280 --> 00:56:22,280 What they've learned today is actually what it takes 1143 00:56:22,320 --> 00:56:24,400 to create food at this level. 1144 00:56:24,440 --> 00:56:27,760 Not only have they learnt it, they nailed it. They smashed it. 1145 00:56:29,600 --> 00:56:32,240 Very good day. I will sleep tonight. 1146 00:56:32,280 --> 00:56:34,560 Like, fully exhausting. 1147 00:56:35,680 --> 00:56:37,760 It's a hard job, being a chef. 1148 00:56:39,400 --> 00:56:43,200 I don't think I've ever, ever felt like I'd get this competitive 1149 00:56:43,240 --> 00:56:45,680 or want something as much as I do. 1150 00:56:45,720 --> 00:56:48,840 Hopefully it reflects in my cooking, how much effort I've put in. 1151 00:56:50,320 --> 00:56:51,560 I've enjoyed the ride. 1152 00:56:51,600 --> 00:56:55,200 I'm absolutely loving every single second of this. 1153 00:56:55,240 --> 00:56:58,640 And I'm so glad that I get to see the ride to the end. 1154 00:57:02,400 --> 00:57:05,920 We are almost at the end of a wonderful journey. 1155 00:57:05,960 --> 00:57:08,200 Next up, the final cook-off, 1156 00:57:08,240 --> 00:57:10,640 and it's where we crown one of them our champion. 1157 00:57:13,720 --> 00:57:18,400 Next time, it's the Celebrity MasterChef final, 1158 00:57:18,440 --> 00:57:18,760 Next time, it's the Celebrity MasterChef final, 1159 00:57:18,800 --> 00:57:21,560 and Wynne, Amy... 1160 00:57:21,600 --> 00:57:23,280 Breathe. 1161 00:57:23,320 --> 00:57:27,720 ..and Luca go all-out to take the title. 1162 00:57:27,760 --> 00:57:28,760 SQUIRTS 1163 00:57:28,800 --> 00:57:30,160 Pfft! Ugh! 1164 00:57:30,200 --> 00:57:33,120 I will not be defeated by this choux pastry. 1165 00:57:33,160 --> 00:57:35,080 SHE GASPS Huh! Whew! 1166 00:57:35,120 --> 00:57:36,800 That is sexy. 1167 00:57:36,840 --> 00:57:37,840 Whoa. 1168 00:57:39,480 --> 00:57:41,360 This is an absolute knockout. 1169 00:57:41,400 --> 00:57:42,960 It's ace. 1170 00:57:43,000 --> 00:57:45,080 Sophisticated meal I'd expect to eat in a restaurant.