It's the Celebrity MasterChef final.
We've had an extraordinary competition this year.
Through those MasterChef doors, we have seen 20 celebrities.
We've seen DJs...
Woohoo! ..actors...
Oh! ..reality stars...
Ah! ..comedians...
Ah! Oh, God.
..singers.
Yes! I feel like Mrs Doubtfire.
Ooo, it's not bad. Ooo.
Oh, no, no. We've had the lot.
Knackered beyond redemption.
We have had food from all round the world.
The curry is about to hit the fan.
I'm into it in a big, big way.
We've seen adventurous.
Na! HE LAUGHS
We've seen artistic. Ticking all the boxes for me.
Wahey! And we've had downright outrageous.
GREGG LAUGHS
Magic. Ooo!
The pressure!
It's been a brilliant year... Ah!
Cook. ..full of ups and downs.
My fish is on fire.
I would not pay a fiver for that.
Full of laughter...
..and the odd tear.
SCREAM
Now we are down to three absolutely wonderful finalists.
Amy, Wynne, or Luca.
One of them is going to be our champion.
There's just one trophy.
Who's going to take it?
I'm this close now.
If I won, it would be the icing on a very hard
and challenging cake.
Obviously, I'm really proud to be here and what I've accomplished
to get here. But I haven't turned up to come last.
It's a proper pinch-me moment.
Can't wait to get in there, roll up my sleeves, get the apron on -
which I'm going to steal -
and enjoy the day.
Stand back and watch as the fireworks happen.
It's going to be extraordinary and it's going to be white-hot.
WYNNE:Hey.
It's been an honour and an absolute delight
to be with you on your journey through this MasterChef competition.
One more push.
Grab yourself that trophy.
Ladies and gentlemen, two hours, three courses,
one trophy.
Let's cook.
Luca's MasterChef journey is nothing short of incredible.
He has natural ability.
He's got a great eye for presentation.
His touch and his finish is superb.
Oh, my friend.
He looks like he's so laid back, he's almost horizontal.
Let's have it. But he achieves so much.
How far is this dining room away?!
That man is a fighting force.
Oh!
He didn't cook very much before, but his Italian grandmother
and his mother had a big influence on him.
So does, of course, his fishmonger father.
There is the flavour of Italy on a plate.
Oh! Oh!
Do you know what? At first, I was doing it for my mum, my dad.
Do you think your mum's proud of you for doing this, Luca?
I think she thinks she could do it better.
But as the competition has gone on... Service, please.
..I've realised I'm doing it for myself.
I'm proud to serve that.
Yeah, it's been intense, but it's probably one of the best
journeys I've ever been on.
I've loved every minute of it.
Luca. You've made it to the final.
Yeah, I'm buzzing, but I just see it as
being back in the kitchen again. This time,
it's the last time. I'm really enjoying it, which I never
thought would happen. I'm even talking to my dad,
"You reckon we could open a restaurant?"
And he's like, "Listen, stay in your lane for a bit, mate."
Luca has got three courses completely dedicated to his family.
First course of scallops - dedicated to his father.
I wish my old man was here, man.
Cut the scallops and then just let me cook them.
Under each of those scallops, three different things.
We have a green pea puree with pea shoots.
That sweetness of pea works well with the saltiness of the scallop.
That is sexy.
A cauliflower puree flavoured with curry powder.
I tried a puree, I think, before and none of them come off.
So I've chucked two in this one to hopefully prove
that I can do them now.
We're just flying through it all.
LUCA SCOFFS
He's making a sabayon with muscat.
Now, he's using sweet wine.
That means that scallop has to be seasoned really well
with a good amount of pepper.
Otherwise, we've got a sweet scallop with a sweet sauce.
LUCA HUMS
Main course dedicated to what he loves to eat,
but also his nonna.
LUCA HUMS
Tortelli starts off as a round piece of pasta.
It's got to be quite thin.
Inside that, porcini mushrooms.
Folded over - so it looks like a hat.
Yeah, it's a fiddly job.
My nan does these and she'll do them in a second.
I'm trying, but it's not easy to get it all stuck together.
If I get this pasta right, it tastes unbelievable.
They look cool, didn't they?
Luca loves a fillet steak. Great.
So we're getting that. Salt.
Then with his steak and his pasta, we've got a red wine sauce
holding the whole thing together.
It's got to be thick enough that it holds under the back
of a spoon, and it's so shiny, you can almost see yourself in it.
Desserts. Desserts.
Staying with the Italian theme,
Luca is giving us a panna cotta.
All right.
It's my nonna's recipe.
It's the family favourite.
It's got a whisky liqueur in it to give an extra kick.
Is the liqueur in the panna cotta or over the..?
No, in. Whoa. Risky.
I hope he knows what he's doing, because the booze can make
the cream curdle.
Getting the panna cotta to set and hopefully coming out the shape
you want it to, there's definitely a risk there.
So I'm going to do about eight - just to be safe.
This is just to do an arch over the panna cotta.
It's the final.
Whatever I've got left in the tank will be going into it.
Everyone knows that trophy is a bit like the TV version
of the World Cup, isn't it?
45 minutes have gone.
Amy loves and embraces food from all over the world.
And she does it brilliantly.
I am in food heaven.
And here I have for you afternoon tea.
Or is it?
You have to give every bit of you.
# Three banquets a day... #
This is all-consuming, 24 hours a day, of your mind.
Oh, my God. And your body.
And your soul.
Oh! Amy's biggest enemy is Amy herself.
Oh! I've been putting salt in it instead of sugar.
Oh, God.
If she gives herself too much to do...
Your milk's boiling over. Oh! Oh, my gosh.
..it can start to become a meltdown.
I can feel your tension from here.
I know when the stress is over and I can breathe and look back,
I'll look at it so fondly.
Woo!
This, Amy, is perfect.
Well done. Thank you!
But for now, I'm in a world of pain.
# Cooking it up with my girl, Amy. #
Woo!
Amy... Seriously, how are you?
I refuse to be a flapper today.
I'm stressed. I'm massively stressed.
I'm massively anxious.
But it's my last chance to cook for you guys,
so I just want to enjoy it.
First course, we have got really big prawns.
Pfff!
Never done it on ones this big before.
What I'm doing with my starter is basically how I love to cook
prawns at home.
AMY EXHALES
Breathe.
So I'm just elevating them with some Indian spices.
Turmeric, cumin, coriander, garam masala, a good amount of chilli.
Those prawns should be succulent when they're cooked,
the outside slightly charred.
We're getting red pepper chutney on the side to give
a little bit of sweetness. Delicious.
AMY GRUNTS
Main course, a posh roast lamb dinner, but with Indian flavours.
Great idea.
One, two, three, four, five, six, seven, eight.
Why so much food themed around Indian flavours?
That is literally what I grew up on.
The restaurants we went to were just Indian
restaurants in Bradford.
Paprika...
Loin of lamb, which has got a tikka marinade across the top of it,
giving a crust when it fries, which will give
it a nice little colour.
And what she's got to do is be really careful
that marinade on the outside doesn't overpower the lamb.
Yeah! That'll do.
We've also got a lamb bonbon.
Right. Get the bones out.
Lamb that's been cooked in the pressure cooker.
The pressure cooker is amazing.
Then roll it into balls, breadcrumbed and then deep-fried.
Hoo! It's a bit too hot.
It should fall apart like the most juicy lamb croquette you've ever
eaten in your life.
Right...
Where's my vanilla?
My dessert today is saffron and pistachio baklava cake
with tahini ice cream.
There's slightly too much in there. What am I like?
It needs to be baked very, very well.
Filo pastry needs to be crispy. Not too much butter
on the outside - it will go greasy.
OK. Phew!
Custard, custard, custard.
Tahini ice cream?
It's a flavour of almost like peanut butter.
I'm looking forward to that.
That isn't pretty.
I've over-whipped it and it's curdled.
I just need to do it again.
Oh!
AMY SIGHS
So annoying.
Yeah, it's only the final. It doesn't matter, does it?
How long is left?
You have 50 minutes left.
AMY EXHALES
Wynne, to me, is just passion on a plate.
He comes from an opera background.
# Yes, Chef!!! #
Everything you would expect of a visit to a theatre, you can see
in Wynne and his food.
That's lush. It is properly lush.
His food,
it's exciting, it's ambitious, and it's got a little bit
of artistic flair.
# It's crab and lobster. #
That is really, really good.
He's a proud Welshman with a big heart.
I've been awful at competitions all my life.
Oh-ho!
I've never won a singing competition.
I've burnt the butter.
I just lack that killer element.
Ah! Wynne has so much soul and love for food.
Beautiful.
It's impossible to ignore.
I'm buzzing now.
It was so delicate. Thank you, boss.
I couldn't be more impressed if it sung me a hymn.
Boom.
CHEERING AND APPLAUSE
You have brought joy and sunlight to this competition, Wynne.
Your smile is infectious. Oh, I'm just thrilled to be here.
I'm like a competition winner. To be cooking in the final -
amazing.
Right, I'm going to get the tuna out.
I think these dishes represent everything that I am, that local
produce, stuff that I can easily get at home, and everything
that I like to eat.
Wynne's first course is called
Carmarthenshire Sumo Wrestler.
Somehow managed to qualify for Britain whilst making
a television show as a sumo wrestler, and ended up in Taiwan
in the World Championships.
So I've got a bit of Japanese going on in the first dish.
Tuna tartare has to be cut really beautifully.
To give the flavour of West Wales,
I'm going to throw a few cockles in there.
Cockles dug up on the beach where I live,
so it really couldn't be closer to home.
Then there seems to be a secret going on top of this.
One of Wynne's optical illusions.
Get some sodium alginate, mix it with distilled water,
put mango in, and hopefully it looks like an egg yolk.
That's the plan.
Whether that works, again, is another thing.
You're going tropical fruit to cockles to tuna.
I'm not sure.
In fact, I'm a little nervous.
For the main course, I'm going for Bread of Evans.
I am cooking lamb.
Amazing.
We've got bursting, big flavours across this plate.
Right.
Samphire, which is salty, redcurrant sauce, which is really sweet
and very, very rich.
And then right at the bottom, some fried bread.
The bread is fried inside the fat that's come off the lamb.
The fat on my lamb. And it'll be on your tummy in a minute.
Mate, that is going to be delicious.
That looks good for you, Wynne. Yeah.
Welcome to my diet.
On the side of that, we've got pommes dauphine. Dauphine potato.
# Beautiful, they say... #
We're just taking mashed potato and choux pastry, mixing
the two together so that then he deep-fries them like a doughnut.
There's usually a lovely filling.
His filling is going to be laverbread.
It's actually seaweed, and it tastes of truffle.
Why is my choux not thick enough?
What have I done to my choux here?
Start again.
I will not be defeated by this choux pastry.
# This time is my time... #
Pudding, I am cooking a classic Welsh teacake.
It's called bara brith.
Spice. It's almost like a teacake spiced with fruit inside it.
Usually with soaked raisins or sultanas.
My gran used to make this.
And then we're getting a brie ice cream.
Now, this is wild.
Is it just going to be cold cheese flavour?
Because I would like mine balanced with a little bit of sweetness.
And I'm massively intrigued.
How long left?
You have just five minutes, please.
AMY GASPS
WYNNE GROANS
It's very, very close.
LUCA:Oh.
Er...
We need food on plates - now.
Whoa.
Beautiful. Yeah, boy.
That's it. Your time is up.
It's over. I never have to do that again!
It's up to the judges, mate. Up to the judges.
Luca, young man, please.
Luca's starter is an assiette of scallops - pan-fried scallop
with a pea and mint puree, scallop with a curried cauliflower puree,
and scallop with a muscat sabayon, with caviar
and candied lime zest.
Beautifully cooked scallops.
Lots of colour on the outside.
I like your sweet pea puree.
I like the sweetness of the dessert wine that you've used
inside the sabayon.
It's just I'm getting a little bit of heat, a little bit of acidity
from the alcohol. OK.
Pea puree nice and sweet.
The cauliflower puree, slightly bitter and smoky.
Caviar and a sabayon.
I really like the flavours that are on this plate.
I really do.
Thanks.
Luca's main course is tortelli pasta with a porcini mushroom
and mascarpone filling, sliced fillet of beef and red wine jus,
served with a cream and porcini sauce.
Steak's cooked beautifully.
Nice colour on the outside.
A river of pink running through the middle. Really great.
Pasta nice and thin, really well made.
Love the filling, ample filling
of porcini running through the whole thing.
What this dish needs is for you to season it.
It's that far off. A grind of pepper, a little bit of salt,
it could taste fantastic.
Your pasta making is superb.
Inside there, the mushrooms are all cooked. Great.
You've made a red wine sauce here, and it's glimmering
and it's wonderful.
Technically, very, very good indeed.
Luca's dessert is a vanilla and whisky panna cotta
with a berry fruit coulis and a ribbon of white chocolate.
Oh, lovely.
I have a real fondness for panna cotta.
And yours is perfect.
Plenty of vanilla in there.
And also the warmth and almost smokiness of a whisky liqueur
in the background.
A sharp and sweet fruit coulis to go with it,
and some fantastic chocolate work.
This is an absolute knockout.
Thank you.
Brilliant. Absolutely brilliant.
I can't fault it.
Really nicely made. Nicely presented.
Like the way it looks. Love the flavours.
Bang on.
Thank you.
I'm crying like his mother!
Well done.
LUCA:I'm happy with the comments.
It's a sad moment.
Never be back in that kitchen again.
But also a little bit of relief.
It's vibrant, it's colourful.
Inspired by your growing up in Bradford.
Smells really good.
Thank you.
Amy's starter is tandoori-style king prawns cooked with garlic butter,
turmeric and ginger,
served with a red pepper and chilli sauce.
Your prawns are cooked perfectly.
They've got a sweet crunch to them.
I love your little sauce.
It's creamy and finishes with a peppery heat.
It's got layers of sophistication on the palate that I'm very,
very much enjoying.
I think it's a very good start to a three-course meal.
Thank you.
I think it's very brave just to do three prawns in a piece of sauce
on a plate. That's a really bold statement.
But you've let the prawns speak for themselves.
For me, this is delicious.
Amy's main course is tikka lamb loin
with a lamb bonbon, mango chutney,
Bombay pave potatoes, roasted cauliflower,
coriander chutney and a rogan curry jus.
Your lamb cookery is fantastic.
Charring on the outside.
So pink and juicy in the middle.
Very, very well-seasoned curry sauce.
Absolutely fabulous.
Your bonbon is dry.
But it tastes really good.
Oh, good. The rest of it is ace.
I love the chutneys, the mango being quite sharp but sweet,
the coriander being really quite bitter but hot and spicy.
It's a sophisticated meal I'd expect to eat in a restaurant.
Amy's dessert is a baklava-inspired custard cake with pistachio nuts
and rose petals, drizzled with sugar syrup,
served with tahini ice cream.
Layers of pastry, crispy on the outside, soft on the inside.
A little bit of custard running through it, almost
the texture of frangipane.
So it's sort of slightly gooey.
I love the rose petals across the top, alongside the pistachio
nuts, but I feel that needs more syrup.
Oh, what a shame. I had loads of syrup left.
Your ice cream is amazing.
Tahini is nuttiness and a little bit salty.
It starts off sweet, like a vanilla ice cream would, and quickly goes
into almost salty peanut.
And it's absolutely delicious.
And breathe.
Oh.
It wasn't a disaster.
The comments that I got for those dishes, I am a bit
blown away by.
WYNNE:Well done.
Someone was looking down on me today because I don't know
how I just did that. I really don't.
Wynne's starter is Carmarthen Japanese sumo tuna tartare
with avocado,
edamame beans and wasabi,
served with deep-fried cockle popcorn
and a mango egg.
I've got smoothness coming from the avocado, slipperiness coming
from the tuna, saltiness from soy, which is obviously
around the outside of that tuna, which is making it go dark,
like beef.
But the star of the show, for me, are these cockles.
They're vinegar-sharp, but at the same time salty,
like the sea. I really like it.
That sweetness of the mango is actually lovely.
That's a really brave thing to do.
I mean, you list the ingredients, you're like, "Really?!"
But it works. It works really well.
Well done, you. Thank you.
Wynne's main is Bread of Evans cannon of lamb,
served on samphire with wild garlic,
porcini mushrooms and lamb-rendered fried bread,
with pommes dauphine and a fondant leek,
finished with a red wine and redcurrant jus.
Beautiful-cooked cannon of lamb.
Colour on the outside, pink in the middle, juicy.
Sitting on top of porcini mushrooms that are meaty, almost beefy.
That fried bread underneath is absolutely dripping for the lamb
flavour, and it's impossible to stay away from.
I think this is a great, great dish.
Thank you.
I really like your dauphine potato doughnut made with choux pastry
and mashed potato. Crispy on the outside.
Inside, you've got the laverbread.
I love the inspiration, and it just looks really smart.
Thank you.
Wynne's dessert is a classic bara brith
with Caerphilly cheese and fig jam,
served with brie ice cream on crumbled bara brith
and poached figs.
Your bara brith tastes to me like a slice
of old-fashioned Christmas cake.
I think it's lovely.
This bowl of cheese ice cream...
Creamy, sweet... It's fabulous.
And the contrast of the sweet fig with the cheese,
I think, is marvellous.
Absolutely delicious, and really, really clever.
Thank you so much for that.
You're so fiercely passionate about Welsh ingredients.
It's a fascinating combination, really daring, but it works.
Thank you.
Take a bow.
I'm pleased because I think I cook with a lot of heart
and I wear my heart on my sleeve.
I really enjoyed the last cook in that kitchen.
Amy, Luca, Wynne...
Only one of them can be our Celebrity MasterChef champion.
Luca, as a cook, has changed, and look what he's done.
Skills that young chefs would love to have.
And Luca today put them all on display.
We had three courses from Wynne where his heart and soul
was firmly set in Wales.
And today it was clean, it was crisp,
it was magic and it was technically brilliant.
Amy is incredibly ambitious.
She took a modern take on the flavours
of a Bradford curry house.
I think she did them brilliantly well.
Whoever wins,
well done to them, and well done to the rest of us for being here.
Like, I really...I really do mean that, from the bottom of my heart.
Feeling really good.
I got three decent plates of food out to them
that they seemed to enjoy.
No matter what happens now, I think I've not made an idiot
of myself. You know, I've cooked to the end.
To hold that trophy would be amazing.
But if I have to grab it off one of the others to hold it, I won't...
..I won't...I won't mind.
But it's been a great experience, and I think that's
a trophy in itself.
# How can I try to explain?
# Cos when I do, he turns away again
# It's always been the same
# Same old story... #
It was an absolutely fabulous final.
I hope you are really proud of what you've achieved,
because we are incredibly proud of what you've achieved.
Three incredibly talented contestants.
One champion.
Our Celebrity MasterChef Champion 2023 is...
# If they were right, I'd agree
# But it's them they know, not me
# Now there's a way and I know
# That I have to go. #
..Wynne.
AMY:Well done, you.
You deserve that.
LUCA:Well done, mate.
Well done.
We came in together and we'll leave together.
Thank you so much. LUCA:Well done, Wynne.
Thank you.
# There's always a space in my heart
# For you... #
I did the best that I could do.
I'm really proud of that.
I'm going to sleep and not wake up in the night and think
about mango chutney.
To be in the final, I don't think I can have any disappointment.
Just to be here was an amazing day.
Probably have a few weeks off and live off takeaways,
but I'm sure I'll be back in the kitchen soon.
It's been a great experience, but I think today,
the best person won.
Oh, my word. Yay!
Thank you so much for the most wonderful experience.
You are a champion. Yay!
Yay!
This is a brilliant feeling.
The kids will love this.
They'll be like, "Dad, I can't believe you did it,
"when all you cook for us is beans on toast."
Wynne gives us theatre.
Every single dish tells a story.
I have never seen a celebrity cook like him ever before.
I'm not sure we ever will again.
The experience has totally changed my life.
It's just been beautiful.
And I can't thank Gregg and John and everybody here
on MasterChef enough.
When you start to believe in yourself,
that's when good things start to happen.
I don't know how a MasterChef winner celebrates,
but I know how a bloke from Carmarthen celebrates.
# Bread of heaven
# Feed me cos I've got no more! #
# Will you, will you wait for me?
# There's always a space in my heart
# I'm still caught in your gravity
# No matter the distance between us
# Our joy lives in the moments we share
# Love's truest meaning lives
# When you're not there
# Will you wait, will you wait for me? #