1 00:00:03,160 --> 00:00:06,040 It's the Celebrity MasterChef final. 2 00:00:06,080 --> 00:00:09,240 We've had an extraordinary competition this year. 3 00:00:09,280 --> 00:00:12,960 Through those MasterChef doors, we have seen 20 celebrities. 4 00:00:13,000 --> 00:00:14,760 We've seen DJs... 5 00:00:14,800 --> 00:00:16,800 Woohoo! ..actors... 6 00:00:16,840 --> 00:00:18,920 Oh! ..reality stars... 7 00:00:18,960 --> 00:00:20,400 Ah! ..comedians... 8 00:00:20,440 --> 00:00:22,080 Ah! Oh, God. 9 00:00:22,120 --> 00:00:23,360 ..singers. 10 00:00:23,400 --> 00:00:24,920 Yes! I feel like Mrs Doubtfire. 11 00:00:24,960 --> 00:00:26,440 Ooo, it's not bad. Ooo. 12 00:00:26,480 --> 00:00:28,560 Oh, no, no. We've had the lot. 13 00:00:28,600 --> 00:00:31,160 Knackered beyond redemption. 14 00:00:31,200 --> 00:00:34,000 We have had food from all round the world. 15 00:00:34,040 --> 00:00:36,520 The curry is about to hit the fan. 16 00:00:36,560 --> 00:00:38,640 I'm into it in a big, big way. 17 00:00:38,680 --> 00:00:39,840 We've seen adventurous. 18 00:00:39,880 --> 00:00:41,760 Na! HE LAUGHS 19 00:00:41,800 --> 00:00:45,360 We've seen artistic. Ticking all the boxes for me. 20 00:00:45,400 --> 00:00:49,000 Wahey! And we've had downright outrageous. 21 00:00:49,040 --> 00:00:50,480 GREGG LAUGHS 22 00:00:50,520 --> 00:00:51,960 Magic. Ooo! 23 00:00:53,160 --> 00:00:54,360 The pressure! 24 00:00:54,400 --> 00:00:56,920 It's been a brilliant year... Ah! 25 00:00:56,960 --> 00:00:59,120 Cook. ..full of ups and downs. 26 00:00:59,160 --> 00:01:00,480 My fish is on fire. 27 00:01:00,520 --> 00:01:02,600 I would not pay a fiver for that. 28 00:01:02,640 --> 00:01:04,680 Full of laughter... 29 00:01:04,720 --> 00:01:05,960 ..and the odd tear. 30 00:01:06,000 --> 00:01:08,000 SCREAM 31 00:01:08,040 --> 00:01:11,960 Now we are down to three absolutely wonderful finalists. 32 00:01:13,000 --> 00:01:16,800 Amy, Wynne, or Luca. 33 00:01:16,840 --> 00:01:19,640 One of them is going to be our champion. 34 00:01:19,680 --> 00:01:21,400 There's just one trophy. 35 00:01:21,440 --> 00:01:23,080 Who's going to take it? 36 00:01:24,800 --> 00:01:26,960 I'm this close now. 37 00:01:27,000 --> 00:01:31,720 {\an8}If I won, it would be the icing on a very hard 38 00:01:31,760 --> 00:01:33,160 and challenging cake. 39 00:01:36,800 --> 00:01:39,760 Obviously, I'm really proud to be here and what I've accomplished 40 00:01:39,800 --> 00:01:43,560 {\an8}to get here. But I haven't turned up to come last. 41 00:01:46,360 --> 00:01:49,000 It's a proper pinch-me moment. 42 00:01:49,040 --> 00:01:52,080 {\an8}Can't wait to get in there, roll up my sleeves, get the apron on - 43 00:01:52,120 --> 00:01:54,040 {\an8}which I'm going to steal - 44 00:01:54,080 --> 00:01:56,320 and enjoy the day. 45 00:01:56,360 --> 00:01:59,680 Stand back and watch as the fireworks happen. 46 00:01:59,720 --> 00:02:02,840 It's going to be extraordinary and it's going to be white-hot. 47 00:02:11,160 --> 00:02:12,400 WYNNE:Hey. 48 00:02:22,040 --> 00:02:25,480 It's been an honour and an absolute delight 49 00:02:25,520 --> 00:02:29,680 to be with you on your journey through this MasterChef competition. 50 00:02:31,120 --> 00:02:32,840 One more push. 51 00:02:32,880 --> 00:02:35,280 Grab yourself that trophy. 52 00:02:37,760 --> 00:02:42,240 Ladies and gentlemen, two hours, three courses, 53 00:02:42,320 --> 00:02:43,960 one trophy. 54 00:02:44,000 --> 00:02:45,200 Let's cook. 55 00:02:50,560 --> 00:02:54,960 Luca's MasterChef journey is nothing short of incredible. 56 00:02:55,000 --> 00:02:55,280 Luca's MasterChef journey is nothing short of incredible. 57 00:02:55,320 --> 00:02:58,000 He has natural ability. 58 00:02:58,040 --> 00:03:00,320 He's got a great eye for presentation. 59 00:03:00,360 --> 00:03:03,280 His touch and his finish is superb. 60 00:03:03,320 --> 00:03:05,240 Oh, my friend. 61 00:03:05,280 --> 00:03:08,080 He looks like he's so laid back, he's almost horizontal. 62 00:03:08,120 --> 00:03:11,200 Let's have it. But he achieves so much. 63 00:03:11,240 --> 00:03:13,080 How far is this dining room away?! 64 00:03:13,120 --> 00:03:14,960 That man is a fighting force. 65 00:03:15,000 --> 00:03:16,200 Oh! 66 00:03:16,240 --> 00:03:19,040 He didn't cook very much before, but his Italian grandmother 67 00:03:19,080 --> 00:03:21,080 and his mother had a big influence on him. 68 00:03:21,120 --> 00:03:24,040 So does, of course, his fishmonger father. 69 00:03:24,080 --> 00:03:26,720 There is the flavour of Italy on a plate. 70 00:03:26,760 --> 00:03:28,160 Oh! Oh! 71 00:03:28,200 --> 00:03:31,640 Do you know what? At first, I was doing it for my mum, my dad. 72 00:03:31,680 --> 00:03:34,000 Do you think your mum's proud of you for doing this, Luca? 73 00:03:34,040 --> 00:03:36,000 I think she thinks she could do it better. 74 00:03:36,040 --> 00:03:39,040 But as the competition has gone on... Service, please. 75 00:03:39,080 --> 00:03:40,800 ..I've realised I'm doing it for myself. 76 00:03:40,840 --> 00:03:42,520 I'm proud to serve that. 77 00:03:42,560 --> 00:03:44,880 Yeah, it's been intense, but it's probably one of the best 78 00:03:44,920 --> 00:03:46,920 journeys I've ever been on. 79 00:03:46,960 --> 00:03:49,120 I've loved every minute of it. 80 00:03:51,320 --> 00:03:53,720 Luca. You've made it to the final. 81 00:03:53,760 --> 00:03:55,760 Yeah, I'm buzzing, but I just see it as 82 00:03:55,800 --> 00:03:57,800 being back in the kitchen again. This time, 83 00:03:57,840 --> 00:04:00,120 it's the last time. I'm really enjoying it, which I never 84 00:04:00,160 --> 00:04:02,240 thought would happen. I'm even talking to my dad, 85 00:04:02,280 --> 00:04:03,960 "You reckon we could open a restaurant?" 86 00:04:04,000 --> 00:04:06,400 And he's like, "Listen, stay in your lane for a bit, mate." 87 00:04:08,760 --> 00:04:13,600 Luca has got three courses completely dedicated to his family. 88 00:04:13,640 --> 00:04:13,760 Luca has got three courses completely dedicated to his family. 89 00:04:13,800 --> 00:04:16,920 First course of scallops - dedicated to his father. 90 00:04:16,960 --> 00:04:19,080 I wish my old man was here, man. 91 00:04:19,120 --> 00:04:21,960 Cut the scallops and then just let me cook them. 92 00:04:23,080 --> 00:04:25,640 Under each of those scallops, three different things. 93 00:04:25,680 --> 00:04:28,680 We have a green pea puree with pea shoots. 94 00:04:30,680 --> 00:04:34,120 That sweetness of pea works well with the saltiness of the scallop. 95 00:04:34,160 --> 00:04:35,720 That is sexy. 96 00:04:36,960 --> 00:04:39,880 A cauliflower puree flavoured with curry powder. 97 00:04:39,920 --> 00:04:42,560 I tried a puree, I think, before and none of them come off. 98 00:04:42,600 --> 00:04:44,880 So I've chucked two in this one to hopefully prove 99 00:04:44,920 --> 00:04:46,240 that I can do them now. 100 00:04:47,680 --> 00:04:49,720 We're just flying through it all. 101 00:04:49,760 --> 00:04:51,440 LUCA SCOFFS 102 00:04:51,480 --> 00:04:53,640 He's making a sabayon with muscat. 103 00:04:53,680 --> 00:04:56,360 Now, he's using sweet wine. 104 00:04:56,400 --> 00:04:58,600 That means that scallop has to be seasoned really well 105 00:04:58,640 --> 00:05:00,600 with a good amount of pepper. 106 00:05:00,640 --> 00:05:04,160 Otherwise, we've got a sweet scallop with a sweet sauce. 107 00:05:04,200 --> 00:05:05,960 LUCA HUMS 108 00:05:06,000 --> 00:05:08,520 Main course dedicated to what he loves to eat, 109 00:05:08,560 --> 00:05:10,000 but also his nonna. 110 00:05:10,040 --> 00:05:11,520 LUCA HUMS 111 00:05:11,560 --> 00:05:14,720 Tortelli starts off as a round piece of pasta. 112 00:05:14,760 --> 00:05:17,240 It's got to be quite thin. 113 00:05:17,280 --> 00:05:19,280 Inside that, porcini mushrooms. 114 00:05:19,320 --> 00:05:21,240 Folded over - so it looks like a hat. 115 00:05:21,280 --> 00:05:22,680 Yeah, it's a fiddly job. 116 00:05:22,720 --> 00:05:25,160 My nan does these and she'll do them in a second. 117 00:05:25,200 --> 00:05:29,680 I'm trying, but it's not easy to get it all stuck together. 118 00:05:29,720 --> 00:05:33,440 If I get this pasta right, it tastes unbelievable. 119 00:05:33,480 --> 00:05:34,920 They look cool, didn't they? 120 00:05:34,960 --> 00:05:36,880 Luca loves a fillet steak. Great. 121 00:05:36,920 --> 00:05:39,320 So we're getting that. Salt. 122 00:05:39,360 --> 00:05:42,320 Then with his steak and his pasta, we've got a red wine sauce 123 00:05:42,360 --> 00:05:44,160 holding the whole thing together. 124 00:05:44,200 --> 00:05:46,360 It's got to be thick enough that it holds under the back 125 00:05:46,400 --> 00:05:50,240 of a spoon, and it's so shiny, you can almost see yourself in it. 126 00:05:50,280 --> 00:05:52,280 Desserts. Desserts. 127 00:05:52,320 --> 00:05:54,320 Staying with the Italian theme, 128 00:05:54,360 --> 00:05:56,520 Luca is giving us a panna cotta. 129 00:05:58,320 --> 00:05:59,440 All right. 130 00:05:59,480 --> 00:06:02,000 It's my nonna's recipe. 131 00:06:02,040 --> 00:06:03,600 It's the family favourite. 132 00:06:03,640 --> 00:06:07,720 It's got a whisky liqueur in it to give an extra kick. 133 00:06:07,760 --> 00:06:11,280 Is the liqueur in the panna cotta or over the..? 134 00:06:11,320 --> 00:06:13,720 No, in. Whoa. Risky. 135 00:06:13,760 --> 00:06:16,560 I hope he knows what he's doing, because the booze can make 136 00:06:16,600 --> 00:06:17,760 the cream curdle. 137 00:06:19,040 --> 00:06:21,760 Getting the panna cotta to set and hopefully coming out the shape 138 00:06:21,800 --> 00:06:24,000 you want it to, there's definitely a risk there. 139 00:06:24,040 --> 00:06:26,680 So I'm going to do about eight - just to be safe. 140 00:06:26,720 --> 00:06:30,080 This is just to do an arch over the panna cotta. 141 00:06:31,160 --> 00:06:32,280 It's the final. 142 00:06:32,320 --> 00:06:35,880 Whatever I've got left in the tank will be going into it. 143 00:06:35,920 --> 00:06:38,960 Everyone knows that trophy is a bit like the TV version 144 00:06:39,000 --> 00:06:41,520 of the World Cup, isn't it? 145 00:06:41,560 --> 00:06:43,880 45 minutes have gone. 146 00:06:46,360 --> 00:06:50,040 Amy loves and embraces food from all over the world. 147 00:06:51,360 --> 00:06:53,720 And she does it brilliantly. 148 00:06:53,760 --> 00:06:57,240 I am in food heaven. 149 00:06:57,280 --> 00:07:00,280 And here I have for you afternoon tea. 150 00:07:00,320 --> 00:07:02,080 Or is it? 151 00:07:02,120 --> 00:07:05,360 You have to give every bit of you. 152 00:07:05,400 --> 00:07:08,480 # Three banquets a day... # 153 00:07:08,520 --> 00:07:11,920 This is all-consuming, 24 hours a day, of your mind. 154 00:07:11,960 --> 00:07:14,000 Oh, my God. And your body. 155 00:07:14,040 --> 00:07:16,040 And your soul. 156 00:07:16,080 --> 00:07:19,600 Oh! Amy's biggest enemy is Amy herself. 157 00:07:19,640 --> 00:07:22,360 Oh! I've been putting salt in it instead of sugar. 158 00:07:22,400 --> 00:07:23,760 Oh, God. 159 00:07:23,800 --> 00:07:25,840 If she gives herself too much to do... 160 00:07:25,880 --> 00:07:28,720 Your milk's boiling over. Oh! Oh, my gosh. 161 00:07:28,760 --> 00:07:30,920 ..it can start to become a meltdown. 162 00:07:30,960 --> 00:07:33,400 I can feel your tension from here. 163 00:07:34,480 --> 00:07:38,760 I know when the stress is over and I can breathe and look back, 164 00:07:38,800 --> 00:07:40,920 I'll look at it so fondly. 165 00:07:40,960 --> 00:07:42,040 Woo! 166 00:07:44,040 --> 00:07:45,880 This, Amy, is perfect. 167 00:07:45,920 --> 00:07:47,480 Well done. Thank you! 168 00:07:47,520 --> 00:07:50,560 But for now, I'm in a world of pain. 169 00:07:50,600 --> 00:07:53,160 # Cooking it up with my girl, Amy. # 170 00:07:53,200 --> 00:07:55,040 Woo! 171 00:07:55,080 --> 00:07:57,240 Amy... Seriously, how are you? 172 00:07:57,280 --> 00:08:00,120 I refuse to be a flapper today. 173 00:08:00,160 --> 00:08:01,920 I'm stressed. I'm massively stressed. 174 00:08:01,960 --> 00:08:03,120 I'm massively anxious. 175 00:08:03,160 --> 00:08:05,200 But it's my last chance to cook for you guys, 176 00:08:05,240 --> 00:08:07,080 so I just want to enjoy it. 177 00:08:09,480 --> 00:08:12,120 First course, we have got really big prawns. 178 00:08:12,160 --> 00:08:13,760 Pfff! 179 00:08:13,800 --> 00:08:16,520 Never done it on ones this big before. 180 00:08:16,560 --> 00:08:19,640 What I'm doing with my starter is basically how I love to cook 181 00:08:19,680 --> 00:08:20,920 prawns at home. 182 00:08:20,960 --> 00:08:22,320 AMY EXHALES 183 00:08:22,360 --> 00:08:24,040 Breathe. 184 00:08:24,080 --> 00:08:27,160 So I'm just elevating them with some Indian spices. 185 00:08:27,200 --> 00:08:31,200 Turmeric, cumin, coriander, garam masala, a good amount of chilli. 186 00:08:31,240 --> 00:08:33,440 Those prawns should be succulent when they're cooked, 187 00:08:33,480 --> 00:08:35,320 the outside slightly charred. 188 00:08:36,560 --> 00:08:39,200 We're getting red pepper chutney on the side to give 189 00:08:39,240 --> 00:08:41,200 a little bit of sweetness. Delicious. 190 00:08:41,240 --> 00:08:42,560 AMY GRUNTS 191 00:08:45,440 --> 00:08:49,360 Main course, a posh roast lamb dinner, but with Indian flavours. 192 00:08:49,400 --> 00:08:50,840 Great idea. 193 00:08:50,880 --> 00:08:53,040 One, two, three, four, five, six, seven, eight. 194 00:08:53,080 --> 00:08:56,840 Why so much food themed around Indian flavours? 195 00:08:56,880 --> 00:08:58,480 That is literally what I grew up on. 196 00:08:58,520 --> 00:09:00,640 The restaurants we went to were just Indian 197 00:09:00,680 --> 00:09:02,360 restaurants in Bradford. 198 00:09:03,440 --> 00:09:05,040 Paprika... 199 00:09:05,080 --> 00:09:08,920 Loin of lamb, which has got a tikka marinade across the top of it, 200 00:09:08,960 --> 00:09:11,360 giving a crust when it fries, which will give 201 00:09:11,400 --> 00:09:13,440 it a nice little colour. 202 00:09:13,480 --> 00:09:15,600 And what she's got to do is be really careful 203 00:09:15,640 --> 00:09:18,160 that marinade on the outside doesn't overpower the lamb. 204 00:09:18,200 --> 00:09:20,120 Yeah! That'll do. 205 00:09:20,160 --> 00:09:22,520 We've also got a lamb bonbon. 206 00:09:22,560 --> 00:09:24,680 Right. Get the bones out. 207 00:09:24,720 --> 00:09:26,960 Lamb that's been cooked in the pressure cooker. 208 00:09:27,000 --> 00:09:29,240 The pressure cooker is amazing. 209 00:09:29,280 --> 00:09:33,120 Then roll it into balls, breadcrumbed and then deep-fried. 210 00:09:33,160 --> 00:09:35,120 Hoo! It's a bit too hot. 211 00:09:35,160 --> 00:09:38,240 It should fall apart like the most juicy lamb croquette you've ever 212 00:09:38,280 --> 00:09:39,600 eaten in your life. 213 00:09:40,760 --> 00:09:41,760 Right... 214 00:09:43,720 --> 00:09:45,320 Where's my vanilla? 215 00:09:45,360 --> 00:09:49,880 My dessert today is saffron and pistachio baklava cake 216 00:09:49,920 --> 00:09:51,960 with tahini ice cream. 217 00:09:52,000 --> 00:09:55,280 There's slightly too much in there. What am I like? 218 00:09:56,960 --> 00:09:59,280 It needs to be baked very, very well. 219 00:09:59,320 --> 00:10:02,240 Filo pastry needs to be crispy. Not too much butter 220 00:10:02,280 --> 00:10:05,120 on the outside - it will go greasy. 221 00:10:05,160 --> 00:10:07,040 OK. Phew! 222 00:10:07,080 --> 00:10:09,640 Custard, custard, custard. 223 00:10:09,680 --> 00:10:11,680 Tahini ice cream? 224 00:10:11,720 --> 00:10:15,680 It's a flavour of almost like peanut butter. 225 00:10:15,720 --> 00:10:18,280 I'm looking forward to that. 226 00:10:18,320 --> 00:10:20,080 That isn't pretty. 227 00:10:20,120 --> 00:10:22,040 I've over-whipped it and it's curdled. 228 00:10:22,080 --> 00:10:24,080 I just need to do it again. 229 00:10:26,040 --> 00:10:27,840 Oh! 230 00:10:27,880 --> 00:10:29,320 AMY SIGHS 231 00:10:29,360 --> 00:10:30,920 So annoying. 232 00:10:30,960 --> 00:10:33,360 Yeah, it's only the final. It doesn't matter, does it? 233 00:10:35,160 --> 00:10:36,480 How long is left? 234 00:10:36,520 --> 00:10:38,640 You have 50 minutes left. 235 00:10:40,000 --> 00:10:41,720 AMY EXHALES 236 00:10:43,440 --> 00:10:47,760 Wynne, to me, is just passion on a plate. 237 00:10:47,800 --> 00:10:48,120 Wynne, to me, is just passion on a plate. 238 00:10:48,160 --> 00:10:50,000 He comes from an opera background. 239 00:10:50,040 --> 00:10:52,760 # Yes, Chef!!! # 240 00:10:52,800 --> 00:10:56,960 Everything you would expect of a visit to a theatre, you can see 241 00:10:57,000 --> 00:10:59,640 in Wynne and his food. 242 00:10:59,680 --> 00:11:02,040 That's lush. It is properly lush. 243 00:11:03,280 --> 00:11:04,560 His food, 244 00:11:04,600 --> 00:11:08,080 it's exciting, it's ambitious, and it's got a little bit 245 00:11:08,120 --> 00:11:09,520 of artistic flair. 246 00:11:09,560 --> 00:11:12,560 # It's crab and lobster. # 247 00:11:12,600 --> 00:11:14,360 That is really, really good. 248 00:11:15,880 --> 00:11:19,480 He's a proud Welshman with a big heart. 249 00:11:19,520 --> 00:11:22,560 I've been awful at competitions all my life. 250 00:11:22,600 --> 00:11:23,720 Oh-ho! 251 00:11:23,760 --> 00:11:26,640 I've never won a singing competition. 252 00:11:26,680 --> 00:11:28,040 I've burnt the butter. 253 00:11:28,080 --> 00:11:30,400 I just lack that killer element. 254 00:11:30,440 --> 00:11:35,560 Ah! Wynne has so much soul and love for food. 255 00:11:35,600 --> 00:11:35,640 Ah! Wynne has so much soul and love for food. 256 00:11:35,680 --> 00:11:36,960 Beautiful. 257 00:11:37,000 --> 00:11:38,560 It's impossible to ignore. 258 00:11:38,600 --> 00:11:40,440 I'm buzzing now. 259 00:11:40,480 --> 00:11:43,120 It was so delicate. Thank you, boss. 260 00:11:44,800 --> 00:11:48,400 I couldn't be more impressed if it sung me a hymn. 261 00:11:48,440 --> 00:11:49,800 Boom. 262 00:11:49,840 --> 00:11:51,520 CHEERING AND APPLAUSE 263 00:11:53,400 --> 00:11:57,040 You have brought joy and sunlight to this competition, Wynne. 264 00:11:57,080 --> 00:11:59,640 Your smile is infectious. Oh, I'm just thrilled to be here. 265 00:11:59,680 --> 00:12:03,120 I'm like a competition winner. To be cooking in the final - 266 00:12:03,160 --> 00:12:04,360 amazing. 267 00:12:05,600 --> 00:12:07,400 Right, I'm going to get the tuna out. 268 00:12:07,440 --> 00:12:11,120 I think these dishes represent everything that I am, that local 269 00:12:11,160 --> 00:12:15,200 produce, stuff that I can easily get at home, and everything 270 00:12:15,240 --> 00:12:17,240 that I like to eat. 271 00:12:17,280 --> 00:12:19,320 Wynne's first course is called 272 00:12:19,360 --> 00:12:22,280 Carmarthenshire Sumo Wrestler. 273 00:12:22,320 --> 00:12:24,760 Somehow managed to qualify for Britain whilst making 274 00:12:24,800 --> 00:12:28,240 a television show as a sumo wrestler, and ended up in Taiwan 275 00:12:28,280 --> 00:12:29,640 in the World Championships. 276 00:12:29,680 --> 00:12:33,160 So I've got a bit of Japanese going on in the first dish. 277 00:12:33,200 --> 00:12:36,960 Tuna tartare has to be cut really beautifully. 278 00:12:41,040 --> 00:12:43,080 To give the flavour of West Wales, 279 00:12:43,120 --> 00:12:45,200 I'm going to throw a few cockles in there. 280 00:12:45,240 --> 00:12:49,920 Cockles dug up on the beach where I live, 281 00:12:49,960 --> 00:12:52,760 so it really couldn't be closer to home. 282 00:12:53,960 --> 00:12:56,840 Then there seems to be a secret going on top of this. 283 00:12:56,880 --> 00:12:59,640 One of Wynne's optical illusions. 284 00:12:59,680 --> 00:13:04,480 Get some sodium alginate, mix it with distilled water, 285 00:13:04,520 --> 00:13:08,280 put mango in, and hopefully it looks like an egg yolk. 286 00:13:08,320 --> 00:13:09,640 That's the plan. 287 00:13:09,680 --> 00:13:12,280 Whether that works, again, is another thing. 288 00:13:12,320 --> 00:13:15,640 You're going tropical fruit to cockles to tuna. 289 00:13:15,680 --> 00:13:16,880 I'm not sure. 290 00:13:16,920 --> 00:13:19,320 In fact, I'm a little nervous. 291 00:13:19,360 --> 00:13:23,440 For the main course, I'm going for Bread of Evans. 292 00:13:23,480 --> 00:13:25,840 I am cooking lamb. 293 00:13:28,440 --> 00:13:29,640 Amazing. 294 00:13:29,680 --> 00:13:32,600 We've got bursting, big flavours across this plate. 295 00:13:32,640 --> 00:13:33,840 Right. 296 00:13:33,880 --> 00:13:37,920 Samphire, which is salty, redcurrant sauce, which is really sweet 297 00:13:37,960 --> 00:13:39,400 and very, very rich. 298 00:13:39,440 --> 00:13:42,000 And then right at the bottom, some fried bread. 299 00:13:42,040 --> 00:13:46,280 The bread is fried inside the fat that's come off the lamb. 300 00:13:46,320 --> 00:13:46,400 The bread is fried inside the fat that's come off the lamb. 301 00:13:46,440 --> 00:13:49,280 The fat on my lamb. And it'll be on your tummy in a minute. 302 00:13:49,320 --> 00:13:52,000 Mate, that is going to be delicious. 303 00:13:52,040 --> 00:13:53,880 That looks good for you, Wynne. Yeah. 304 00:13:53,920 --> 00:13:55,600 Welcome to my diet. 305 00:13:55,640 --> 00:13:58,680 On the side of that, we've got pommes dauphine. Dauphine potato. 306 00:13:58,720 --> 00:14:01,600 # Beautiful, they say... # 307 00:14:01,640 --> 00:14:04,520 We're just taking mashed potato and choux pastry, mixing 308 00:14:04,560 --> 00:14:07,880 the two together so that then he deep-fries them like a doughnut. 309 00:14:07,920 --> 00:14:09,760 There's usually a lovely filling. 310 00:14:09,800 --> 00:14:11,720 His filling is going to be laverbread. 311 00:14:11,760 --> 00:14:15,320 It's actually seaweed, and it tastes of truffle. 312 00:14:15,360 --> 00:14:17,000 Why is my choux not thick enough? 313 00:14:17,040 --> 00:14:18,720 What have I done to my choux here? 314 00:14:18,760 --> 00:14:20,160 Start again. 315 00:14:20,200 --> 00:14:22,880 I will not be defeated by this choux pastry. 316 00:14:22,920 --> 00:14:26,120 # This time is my time... # 317 00:14:28,200 --> 00:14:31,720 Pudding, I am cooking a classic Welsh teacake. 318 00:14:31,760 --> 00:14:33,960 It's called bara brith. 319 00:14:34,000 --> 00:14:38,360 Spice. It's almost like a teacake spiced with fruit inside it. 320 00:14:38,440 --> 00:14:40,760 Usually with soaked raisins or sultanas. 321 00:14:40,800 --> 00:14:42,600 My gran used to make this. 322 00:14:44,000 --> 00:14:46,680 And then we're getting a brie ice cream. 323 00:14:46,720 --> 00:14:48,960 Now, this is wild. 324 00:14:49,000 --> 00:14:52,080 Is it just going to be cold cheese flavour? 325 00:14:53,080 --> 00:14:56,120 Because I would like mine balanced with a little bit of sweetness. 326 00:14:56,160 --> 00:14:58,480 And I'm massively intrigued. 327 00:14:59,640 --> 00:15:01,000 How long left? 328 00:15:01,040 --> 00:15:03,840 You have just five minutes, please. 329 00:15:09,920 --> 00:15:11,320 AMY GASPS 330 00:15:12,280 --> 00:15:13,800 WYNNE GROANS 331 00:15:13,840 --> 00:15:15,920 It's very, very close. 332 00:15:18,360 --> 00:15:19,560 LUCA:Oh. 333 00:15:21,600 --> 00:15:22,600 Er... 334 00:15:23,880 --> 00:15:25,960 We need food on plates - now. 335 00:15:29,600 --> 00:15:30,880 Whoa. 336 00:15:30,920 --> 00:15:33,000 Beautiful. Yeah, boy. 337 00:15:33,040 --> 00:15:36,120 That's it. Your time is up. 338 00:15:36,160 --> 00:15:39,800 It's over. I never have to do that again! 339 00:15:39,840 --> 00:15:43,240 It's up to the judges, mate. Up to the judges. 340 00:15:46,160 --> 00:15:48,960 Luca, young man, please. 341 00:15:53,640 --> 00:15:58,000 Luca's starter is an assiette of scallops - pan-fried scallop 342 00:15:58,040 --> 00:15:58,480 Luca's starter is an assiette of scallops - pan-fried scallop 343 00:15:58,520 --> 00:16:03,240 with a pea and mint puree, scallop with a curried cauliflower puree, 344 00:16:03,280 --> 00:16:06,840 and scallop with a muscat sabayon, with caviar 345 00:16:06,880 --> 00:16:08,680 and candied lime zest. 346 00:16:12,840 --> 00:16:14,360 Beautifully cooked scallops. 347 00:16:14,400 --> 00:16:16,480 Lots of colour on the outside. 348 00:16:16,520 --> 00:16:19,200 I like your sweet pea puree. 349 00:16:19,240 --> 00:16:22,480 I like the sweetness of the dessert wine that you've used 350 00:16:22,520 --> 00:16:23,920 inside the sabayon. 351 00:16:23,960 --> 00:16:26,800 It's just I'm getting a little bit of heat, a little bit of acidity 352 00:16:26,840 --> 00:16:28,520 from the alcohol. OK. 353 00:16:30,080 --> 00:16:32,120 Pea puree nice and sweet. 354 00:16:32,160 --> 00:16:35,880 The cauliflower puree, slightly bitter and smoky. 355 00:16:35,920 --> 00:16:37,920 Caviar and a sabayon. 356 00:16:37,960 --> 00:16:39,960 I really like the flavours that are on this plate. 357 00:16:40,000 --> 00:16:41,320 I really do. 358 00:16:41,360 --> 00:16:43,200 Thanks. 359 00:16:43,240 --> 00:16:47,440 Luca's main course is tortelli pasta with a porcini mushroom 360 00:16:47,480 --> 00:16:52,240 and mascarpone filling, sliced fillet of beef and red wine jus, 361 00:16:52,280 --> 00:16:52,360 and mascarpone filling, sliced fillet of beef and red wine jus, 362 00:16:52,400 --> 00:16:55,520 served with a cream and porcini sauce. 363 00:17:00,960 --> 00:17:02,160 Steak's cooked beautifully. 364 00:17:02,200 --> 00:17:03,520 Nice colour on the outside. 365 00:17:03,560 --> 00:17:06,520 A river of pink running through the middle. Really great. 366 00:17:06,560 --> 00:17:08,640 Pasta nice and thin, really well made. 367 00:17:08,680 --> 00:17:10,160 Love the filling, ample filling 368 00:17:10,200 --> 00:17:12,080 of porcini running through the whole thing. 369 00:17:12,120 --> 00:17:15,280 What this dish needs is for you to season it. 370 00:17:15,320 --> 00:17:18,880 It's that far off. A grind of pepper, a little bit of salt, 371 00:17:18,920 --> 00:17:21,040 it could taste fantastic. 372 00:17:23,480 --> 00:17:25,880 Your pasta making is superb. 373 00:17:25,920 --> 00:17:28,640 Inside there, the mushrooms are all cooked. Great. 374 00:17:28,680 --> 00:17:32,200 You've made a red wine sauce here, and it's glimmering 375 00:17:32,240 --> 00:17:34,160 and it's wonderful. 376 00:17:34,200 --> 00:17:36,680 Technically, very, very good indeed. 377 00:17:40,760 --> 00:17:44,920 Luca's dessert is a vanilla and whisky panna cotta 378 00:17:44,960 --> 00:17:48,560 with a berry fruit coulis and a ribbon of white chocolate. 379 00:17:50,840 --> 00:17:52,360 Oh, lovely. 380 00:17:56,680 --> 00:17:59,960 I have a real fondness for panna cotta. 381 00:18:00,000 --> 00:18:01,440 And yours is perfect. 382 00:18:01,480 --> 00:18:02,920 Plenty of vanilla in there. 383 00:18:02,960 --> 00:18:07,160 And also the warmth and almost smokiness of a whisky liqueur 384 00:18:07,200 --> 00:18:08,440 in the background. 385 00:18:08,480 --> 00:18:11,560 A sharp and sweet fruit coulis to go with it, 386 00:18:11,600 --> 00:18:13,760 and some fantastic chocolate work. 387 00:18:13,800 --> 00:18:15,920 This is an absolute knockout. 388 00:18:17,040 --> 00:18:18,320 Thank you. 389 00:18:20,080 --> 00:18:22,160 Brilliant. Absolutely brilliant. 390 00:18:22,200 --> 00:18:23,640 I can't fault it. 391 00:18:23,680 --> 00:18:25,800 Really nicely made. Nicely presented. 392 00:18:25,840 --> 00:18:28,360 Like the way it looks. Love the flavours. 393 00:18:28,400 --> 00:18:29,560 Bang on. 394 00:18:29,600 --> 00:18:30,880 Thank you. 395 00:18:33,320 --> 00:18:35,240 I'm crying like his mother! 396 00:18:37,600 --> 00:18:38,600 Well done. 397 00:18:39,720 --> 00:18:41,920 LUCA:I'm happy with the comments. 398 00:18:41,960 --> 00:18:43,520 It's a sad moment. 399 00:18:43,560 --> 00:18:45,880 Never be back in that kitchen again. 400 00:18:47,240 --> 00:18:49,520 But also a little bit of relief. 401 00:18:55,240 --> 00:18:56,720 It's vibrant, it's colourful. 402 00:18:56,760 --> 00:18:58,960 Inspired by your growing up in Bradford. 403 00:18:59,000 --> 00:19:00,360 Smells really good. 404 00:19:00,400 --> 00:19:01,400 Thank you. 405 00:19:02,560 --> 00:19:07,120 Amy's starter is tandoori-style king prawns cooked with garlic butter, 406 00:19:07,160 --> 00:19:08,320 Amy's starter is tandoori-style king prawns cooked with garlic butter, 407 00:19:08,360 --> 00:19:10,640 turmeric and ginger, 408 00:19:10,680 --> 00:19:13,040 served with a red pepper and chilli sauce. 409 00:19:18,880 --> 00:19:20,480 Your prawns are cooked perfectly. 410 00:19:20,520 --> 00:19:22,760 They've got a sweet crunch to them. 411 00:19:22,800 --> 00:19:24,960 I love your little sauce. 412 00:19:25,000 --> 00:19:28,240 It's creamy and finishes with a peppery heat. 413 00:19:28,280 --> 00:19:31,880 It's got layers of sophistication on the palate that I'm very, 414 00:19:31,920 --> 00:19:33,000 very much enjoying. 415 00:19:33,040 --> 00:19:35,880 I think it's a very good start to a three-course meal. 416 00:19:35,920 --> 00:19:37,640 Thank you. 417 00:19:37,680 --> 00:19:40,320 I think it's very brave just to do three prawns in a piece of sauce 418 00:19:40,360 --> 00:19:42,720 on a plate. That's a really bold statement. 419 00:19:42,760 --> 00:19:44,800 But you've let the prawns speak for themselves. 420 00:19:44,840 --> 00:19:46,680 For me, this is delicious. 421 00:19:49,680 --> 00:19:53,320 Amy's main course is tikka lamb loin 422 00:19:53,360 --> 00:19:56,560 with a lamb bonbon, mango chutney, 423 00:19:56,600 --> 00:20:00,880 Bombay pave potatoes, roasted cauliflower, 424 00:20:00,920 --> 00:20:04,240 coriander chutney and a rogan curry jus. 425 00:20:08,280 --> 00:20:10,600 Your lamb cookery is fantastic. 426 00:20:10,640 --> 00:20:11,960 Charring on the outside. 427 00:20:12,000 --> 00:20:14,520 So pink and juicy in the middle. 428 00:20:14,560 --> 00:20:17,640 Very, very well-seasoned curry sauce. 429 00:20:17,680 --> 00:20:19,240 Absolutely fabulous. 430 00:20:20,640 --> 00:20:22,000 Your bonbon is dry. 431 00:20:23,120 --> 00:20:25,080 But it tastes really good. 432 00:20:25,120 --> 00:20:28,560 Oh, good. The rest of it is ace. 433 00:20:28,600 --> 00:20:32,320 I love the chutneys, the mango being quite sharp but sweet, 434 00:20:32,360 --> 00:20:35,920 the coriander being really quite bitter but hot and spicy. 435 00:20:35,960 --> 00:20:39,080 It's a sophisticated meal I'd expect to eat in a restaurant. 436 00:20:40,960 --> 00:20:45,960 Amy's dessert is a baklava-inspired custard cake with pistachio nuts 437 00:20:46,000 --> 00:20:46,040 Amy's dessert is a baklava-inspired custard cake with pistachio nuts 438 00:20:46,080 --> 00:20:49,720 and rose petals, drizzled with sugar syrup, 439 00:20:49,760 --> 00:20:51,480 served with tahini ice cream. 440 00:20:55,920 --> 00:20:59,200 Layers of pastry, crispy on the outside, soft on the inside. 441 00:20:59,240 --> 00:21:01,200 A little bit of custard running through it, almost 442 00:21:01,240 --> 00:21:02,600 the texture of frangipane. 443 00:21:02,640 --> 00:21:04,240 So it's sort of slightly gooey. 444 00:21:04,280 --> 00:21:06,960 I love the rose petals across the top, alongside the pistachio 445 00:21:07,000 --> 00:21:09,920 nuts, but I feel that needs more syrup. 446 00:21:09,960 --> 00:21:13,080 Oh, what a shame. I had loads of syrup left. 447 00:21:13,120 --> 00:21:15,600 Your ice cream is amazing. 448 00:21:15,640 --> 00:21:18,720 Tahini is nuttiness and a little bit salty. 449 00:21:18,760 --> 00:21:22,160 It starts off sweet, like a vanilla ice cream would, and quickly goes 450 00:21:22,200 --> 00:21:24,440 into almost salty peanut. 451 00:21:24,480 --> 00:21:26,600 And it's absolutely delicious. 452 00:21:29,280 --> 00:21:30,520 And breathe. 453 00:21:31,720 --> 00:21:33,360 Oh. 454 00:21:33,400 --> 00:21:35,480 It wasn't a disaster. 455 00:21:35,520 --> 00:21:38,280 The comments that I got for those dishes, I am a bit 456 00:21:38,320 --> 00:21:39,560 blown away by. 457 00:21:39,600 --> 00:21:40,840 WYNNE:Well done. 458 00:21:42,000 --> 00:21:44,320 Someone was looking down on me today because I don't know 459 00:21:44,360 --> 00:21:46,560 how I just did that. I really don't. 460 00:21:48,920 --> 00:21:53,920 Wynne's starter is Carmarthen Japanese sumo tuna tartare 461 00:21:53,960 --> 00:21:55,720 with avocado, 462 00:21:55,760 --> 00:21:59,040 edamame beans and wasabi, 463 00:21:59,080 --> 00:22:01,320 served with deep-fried cockle popcorn 464 00:22:01,360 --> 00:22:03,160 and a mango egg. 465 00:22:07,840 --> 00:22:11,120 I've got smoothness coming from the avocado, slipperiness coming 466 00:22:11,160 --> 00:22:14,160 from the tuna, saltiness from soy, which is obviously 467 00:22:14,200 --> 00:22:17,120 around the outside of that tuna, which is making it go dark, 468 00:22:17,160 --> 00:22:18,280 like beef. 469 00:22:18,320 --> 00:22:20,640 But the star of the show, for me, are these cockles. 470 00:22:20,680 --> 00:22:23,520 They're vinegar-sharp, but at the same time salty, 471 00:22:23,560 --> 00:22:25,680 like the sea. I really like it. 472 00:22:27,880 --> 00:22:30,680 That sweetness of the mango is actually lovely. 473 00:22:30,720 --> 00:22:32,280 That's a really brave thing to do. 474 00:22:32,320 --> 00:22:34,960 I mean, you list the ingredients, you're like, "Really?!" 475 00:22:35,000 --> 00:22:37,560 But it works. It works really well. 476 00:22:37,600 --> 00:22:39,400 Well done, you. Thank you. 477 00:22:40,920 --> 00:22:44,960 Wynne's main is Bread of Evans cannon of lamb, 478 00:22:45,000 --> 00:22:47,800 served on samphire with wild garlic, 479 00:22:47,840 --> 00:22:51,800 porcini mushrooms and lamb-rendered fried bread, 480 00:22:51,840 --> 00:22:54,960 with pommes dauphine and a fondant leek, 481 00:22:55,000 --> 00:22:57,720 finished with a red wine and redcurrant jus. 482 00:23:01,960 --> 00:23:04,000 Beautiful-cooked cannon of lamb. 483 00:23:04,040 --> 00:23:07,040 Colour on the outside, pink in the middle, juicy. 484 00:23:07,080 --> 00:23:11,080 Sitting on top of porcini mushrooms that are meaty, almost beefy. 485 00:23:11,120 --> 00:23:15,800 That fried bread underneath is absolutely dripping for the lamb 486 00:23:15,880 --> 00:23:19,280 flavour, and it's impossible to stay away from. 487 00:23:19,320 --> 00:23:21,640 I think this is a great, great dish. 488 00:23:21,680 --> 00:23:23,280 Thank you. 489 00:23:23,320 --> 00:23:26,840 I really like your dauphine potato doughnut made with choux pastry 490 00:23:26,880 --> 00:23:29,000 and mashed potato. Crispy on the outside. 491 00:23:29,040 --> 00:23:31,000 Inside, you've got the laverbread. 492 00:23:31,040 --> 00:23:34,520 I love the inspiration, and it just looks really smart. 493 00:23:34,560 --> 00:23:35,760 Thank you. 494 00:23:38,440 --> 00:23:42,240 Wynne's dessert is a classic bara brith 495 00:23:42,280 --> 00:23:45,200 with Caerphilly cheese and fig jam, 496 00:23:45,240 --> 00:23:48,880 served with brie ice cream on crumbled bara brith 497 00:23:48,920 --> 00:23:50,400 and poached figs. 498 00:23:55,360 --> 00:23:58,200 Your bara brith tastes to me like a slice 499 00:23:58,240 --> 00:24:00,120 of old-fashioned Christmas cake. 500 00:24:00,160 --> 00:24:01,560 I think it's lovely. 501 00:24:01,600 --> 00:24:04,560 This bowl of cheese ice cream... 502 00:24:04,600 --> 00:24:07,480 Creamy, sweet... It's fabulous. 503 00:24:07,520 --> 00:24:10,280 And the contrast of the sweet fig with the cheese, 504 00:24:10,320 --> 00:24:11,640 I think, is marvellous. 505 00:24:11,680 --> 00:24:14,680 Absolutely delicious, and really, really clever. 506 00:24:14,720 --> 00:24:16,320 Thank you so much for that. 507 00:24:16,360 --> 00:24:20,000 You're so fiercely passionate about Welsh ingredients. 508 00:24:20,040 --> 00:24:24,760 It's a fascinating combination, really daring, but it works. 509 00:24:24,800 --> 00:24:26,040 Thank you. 510 00:24:27,760 --> 00:24:29,320 Take a bow. 511 00:24:29,360 --> 00:24:32,560 I'm pleased because I think I cook with a lot of heart 512 00:24:32,600 --> 00:24:35,160 and I wear my heart on my sleeve. 513 00:24:35,200 --> 00:24:38,440 I really enjoyed the last cook in that kitchen. 514 00:24:42,040 --> 00:24:44,360 Amy, Luca, Wynne... 515 00:24:44,400 --> 00:24:47,920 Only one of them can be our Celebrity MasterChef champion. 516 00:24:49,440 --> 00:24:52,840 Luca, as a cook, has changed, and look what he's done. 517 00:24:52,880 --> 00:24:54,960 Skills that young chefs would love to have. 518 00:24:55,000 --> 00:24:57,600 And Luca today put them all on display. 519 00:24:59,240 --> 00:25:01,520 We had three courses from Wynne where his heart and soul 520 00:25:01,560 --> 00:25:03,200 was firmly set in Wales. 521 00:25:04,720 --> 00:25:07,880 And today it was clean, it was crisp, 522 00:25:07,920 --> 00:25:11,160 it was magic and it was technically brilliant. 523 00:25:12,840 --> 00:25:15,360 Amy is incredibly ambitious. 524 00:25:15,400 --> 00:25:18,800 She took a modern take on the flavours 525 00:25:18,840 --> 00:25:20,840 of a Bradford curry house. 526 00:25:20,880 --> 00:25:23,640 I think she did them brilliantly well. 527 00:25:25,080 --> 00:25:26,440 Whoever wins, 528 00:25:26,480 --> 00:25:29,480 well done to them, and well done to the rest of us for being here. 529 00:25:29,520 --> 00:25:33,320 Like, I really...I really do mean that, from the bottom of my heart. 530 00:25:34,480 --> 00:25:36,520 Feeling really good. 531 00:25:36,560 --> 00:25:39,440 I got three decent plates of food out to them 532 00:25:39,480 --> 00:25:41,360 that they seemed to enjoy. 533 00:25:41,400 --> 00:25:44,960 No matter what happens now, I think I've not made an idiot 534 00:25:45,000 --> 00:25:48,160 of myself. You know, I've cooked to the end. 535 00:25:48,200 --> 00:25:51,000 To hold that trophy would be amazing. 536 00:25:51,040 --> 00:25:53,880 But if I have to grab it off one of the others to hold it, I won't... 537 00:25:53,920 --> 00:25:55,120 ..I won't...I won't mind. 538 00:25:55,160 --> 00:25:57,960 But it's been a great experience, and I think that's 539 00:25:58,000 --> 00:26:00,240 a trophy in itself. 540 00:26:00,280 --> 00:26:03,800 # How can I try to explain? 541 00:26:03,840 --> 00:26:07,360 # Cos when I do, he turns away again 542 00:26:07,400 --> 00:26:10,760 # It's always been the same 543 00:26:10,800 --> 00:26:12,720 # Same old story... # 544 00:26:15,600 --> 00:26:18,280 It was an absolutely fabulous final. 545 00:26:19,880 --> 00:26:22,720 I hope you are really proud of what you've achieved, 546 00:26:22,760 --> 00:26:26,640 because we are incredibly proud of what you've achieved. 547 00:26:26,680 --> 00:26:30,200 Three incredibly talented contestants. 548 00:26:30,240 --> 00:26:32,480 One champion. 549 00:26:32,520 --> 00:26:37,200 Our Celebrity MasterChef Champion 2023 is... 550 00:26:37,240 --> 00:26:40,840 # If they were right, I'd agree 551 00:26:40,880 --> 00:26:43,880 # But it's them they know, not me 552 00:26:43,920 --> 00:26:47,760 # Now there's a way and I know 553 00:26:47,800 --> 00:26:50,320 # That I have to go. # 554 00:26:53,720 --> 00:26:55,200 ..Wynne. 555 00:26:57,200 --> 00:26:59,160 AMY:Well done, you. 556 00:26:59,200 --> 00:27:00,520 You deserve that. 557 00:27:00,560 --> 00:27:01,680 LUCA:Well done, mate. 558 00:27:01,720 --> 00:27:02,760 Well done. 559 00:27:04,080 --> 00:27:07,640 We came in together and we'll leave together. 560 00:27:07,680 --> 00:27:09,680 Thank you so much. LUCA:Well done, Wynne. 561 00:27:09,720 --> 00:27:11,080 Thank you. 562 00:27:11,120 --> 00:27:14,200 # There's always a space in my heart 563 00:27:14,240 --> 00:27:15,840 # For you... # 564 00:27:15,880 --> 00:27:17,680 I did the best that I could do. 565 00:27:17,720 --> 00:27:19,680 I'm really proud of that. 566 00:27:19,720 --> 00:27:22,440 I'm going to sleep and not wake up in the night and think 567 00:27:22,480 --> 00:27:24,360 about mango chutney. 568 00:27:25,960 --> 00:27:28,920 To be in the final, I don't think I can have any disappointment. 569 00:27:28,960 --> 00:27:31,120 Just to be here was an amazing day. 570 00:27:31,160 --> 00:27:33,400 Probably have a few weeks off and live off takeaways, 571 00:27:33,440 --> 00:27:36,880 but I'm sure I'll be back in the kitchen soon. 572 00:27:36,920 --> 00:27:38,880 It's been a great experience, but I think today, 573 00:27:38,920 --> 00:27:40,440 the best person won. 574 00:27:40,480 --> 00:27:42,800 Oh, my word. Yay! 575 00:27:42,840 --> 00:27:46,240 Thank you so much for the most wonderful experience. 576 00:27:46,280 --> 00:27:49,360 You are a champion. Yay! 577 00:27:49,400 --> 00:27:50,800 Yay! 578 00:27:50,840 --> 00:27:52,200 This is a brilliant feeling. 579 00:27:52,240 --> 00:27:53,520 The kids will love this. 580 00:27:53,560 --> 00:27:55,880 They'll be like, "Dad, I can't believe you did it, 581 00:27:55,920 --> 00:27:58,960 "when all you cook for us is beans on toast." 582 00:28:02,200 --> 00:28:04,440 Wynne gives us theatre. 583 00:28:06,720 --> 00:28:08,920 Every single dish tells a story. 584 00:28:11,960 --> 00:28:15,240 I have never seen a celebrity cook like him ever before. 585 00:28:15,280 --> 00:28:18,320 I'm not sure we ever will again. 586 00:28:18,360 --> 00:28:20,640 The experience has totally changed my life. 587 00:28:20,680 --> 00:28:22,440 It's just been beautiful. 588 00:28:22,480 --> 00:28:24,840 And I can't thank Gregg and John and everybody here 589 00:28:24,880 --> 00:28:26,120 on MasterChef enough. 590 00:28:26,160 --> 00:28:27,880 When you start to believe in yourself, 591 00:28:27,920 --> 00:28:30,000 that's when good things start to happen. 592 00:28:30,040 --> 00:28:32,080 I don't know how a MasterChef winner celebrates, 593 00:28:32,120 --> 00:28:35,320 but I know how a bloke from Carmarthen celebrates. 594 00:28:35,360 --> 00:28:38,600 # Bread of heaven 595 00:28:38,640 --> 00:28:42,200 # Feed me cos I've got no more! # 596 00:28:44,760 --> 00:28:47,720 {\an8}# Will you, will you wait for me? 597 00:28:49,640 --> 00:28:52,480 # There's always a space in my heart 598 00:28:54,000 --> 00:28:56,960 # I'm still caught in your gravity 599 00:28:59,080 --> 00:29:02,200 # No matter the distance between us 600 00:29:02,240 --> 00:29:05,880 # Our joy lives in the moments we share 601 00:29:05,920 --> 00:29:08,240 # Love's truest meaning lives 602 00:29:08,280 --> 00:29:12,200 # When you're not there 603 00:29:12,240 --> 00:29:12,640 # Will you wait, will you wait for me? # 604 00:29:12,680 --> 00:29:12,880 # Will you wait, will you wait for me? # 605 00:29:12,920 --> 00:29:14,880 # Will you wait, will you wait for me? #