1 00:00:03,160 --> 00:00:06,840 It's the last of the Celebrity MasterChef semifinals. 2 00:00:07,920 --> 00:00:09,840 It'd be really sad to leave now. 3 00:00:09,880 --> 00:00:12,880 Like, I am living and breathing MasterChef. 4 00:00:14,120 --> 00:00:15,360 Everyone's so good now, 5 00:00:15,400 --> 00:00:17,640 so any little mistake, like, you're gone. 6 00:00:19,240 --> 00:00:21,960 Logically, it's scaring me. 7 00:00:22,000 --> 00:00:26,520 But, like, physically, I'm just like, "OK, we can do this." 8 00:00:28,720 --> 00:00:32,920 Tonight, just one challenge stands between the six best cooks 9 00:00:32,960 --> 00:00:33,840 Tonight, just one challenge stands between the six best cooks 10 00:00:33,880 --> 00:00:36,880 and a place in Finals Week. 11 00:00:36,920 --> 00:00:38,320 That's lush. 12 00:00:38,360 --> 00:00:40,280 It is properly lush. 13 00:00:41,360 --> 00:00:43,760 These semifinals, they're not just hotting up. 14 00:00:43,800 --> 00:00:45,760 Mate, they are steaming! 15 00:00:45,800 --> 00:00:47,400 It's boiling point right now. 16 00:00:47,440 --> 00:00:49,400 We are looking at something truly exciting. 17 00:00:55,840 --> 00:00:56,840 {\an8}Aye-aye, Captain. 18 00:00:56,880 --> 00:00:58,360 {\an8}Nice, it's a good look. 19 00:01:08,360 --> 00:01:10,240 Welcome back to the MasterChef kitchen, 20 00:01:10,280 --> 00:01:13,200 and the last round of the semifinals. 21 00:01:13,240 --> 00:01:16,840 John and I today will not just be your judges and your guides, 22 00:01:16,880 --> 00:01:20,080 we'll be your captains. 23 00:01:20,120 --> 00:01:22,440 Today, we want you to cook for us 24 00:01:22,480 --> 00:01:25,720 a meal that celebrates the golden age of travel, 25 00:01:25,760 --> 00:01:28,440 the ultimate airline food. 26 00:01:28,480 --> 00:01:31,320 And of course, everybody was presented with a silver tray, 27 00:01:31,360 --> 00:01:34,400 real cutlery, a lovely white, crisp napkin. 28 00:01:34,440 --> 00:01:38,000 And on your tray, we would like, please, a main course, 29 00:01:38,040 --> 00:01:40,040 a side dish to match that main course, 30 00:01:40,080 --> 00:01:42,920 and a dessert...of opulence. 31 00:01:44,160 --> 00:01:46,920 There are only five places in Finals Week. 32 00:01:46,960 --> 00:01:49,200 That does mean one of you will be going home. 33 00:01:50,600 --> 00:01:52,480 One hour and 40 minutes. 34 00:01:52,520 --> 00:01:53,600 Let's cook. 35 00:01:58,920 --> 00:02:01,400 I've got some ideas, and hopefully they work. 36 00:02:03,720 --> 00:02:07,440 Today, we want our celebs to give us a fine dining experience 37 00:02:07,480 --> 00:02:10,240 that you could eat on a plane. 38 00:02:10,280 --> 00:02:12,200 It's got to be first class. 39 00:02:12,240 --> 00:02:14,360 Stuff I like to eat today. 40 00:02:14,400 --> 00:02:15,800 Got to get it right. 41 00:02:18,880 --> 00:02:20,720 Wynne can be big or hearty, 42 00:02:20,760 --> 00:02:23,480 or he can be super, super creative. 43 00:02:24,800 --> 00:02:26,680 We had faggots with onion gravy, 44 00:02:26,720 --> 00:02:29,480 and then he does stylised food like a crab cake 45 00:02:29,520 --> 00:02:32,400 with avocado and rice that looks like an ice cream cone. 46 00:02:32,440 --> 00:02:35,160 Somewhere in the middle today would be lovely. 47 00:02:37,000 --> 00:02:39,080 I'm really up for it today. 48 00:02:39,120 --> 00:02:41,000 Just buzzing. Buzzing again. 49 00:02:46,080 --> 00:02:47,160 Wynne. 50 00:02:47,200 --> 00:02:49,600 Ultimate airline dining experience. 51 00:02:49,640 --> 00:02:51,240 What are you going to cook for us? 52 00:02:51,280 --> 00:02:53,120 I'm cooking food I eat myself. 53 00:02:53,160 --> 00:02:56,480 I want to do this theme of land, sea, and air. 54 00:02:56,520 --> 00:02:58,120 So we leave from land, 55 00:02:58,160 --> 00:02:59,520 we go over sea, 56 00:02:59,560 --> 00:03:01,000 and we're in the air. 57 00:03:01,040 --> 00:03:02,600 The land element is the steak. 58 00:03:02,640 --> 00:03:04,520 The sea element is the oyster. 59 00:03:04,560 --> 00:03:05,720 And then dessert, 60 00:03:05,760 --> 00:03:07,840 when you're in the air, you look at the sun - 61 00:03:07,880 --> 00:03:10,240 a biscuit base, panna cotta middle, 62 00:03:10,280 --> 00:03:13,760 and then some lovely roasted plums on the top 63 00:03:13,800 --> 00:03:16,600 in this beautiful sunshine colour. 64 00:03:16,640 --> 00:03:19,160 Wynne, would you like a place in Finals Week? 65 00:03:19,200 --> 00:03:21,440 Course I want a final place. I've had the best time here. 66 00:03:21,480 --> 00:03:24,480 This has been the first thing I've really done for me. 67 00:03:24,520 --> 00:03:26,040 You know, being a single dad, 68 00:03:26,080 --> 00:03:28,960 I've devoted the last ten years to bringing up my children, 69 00:03:29,000 --> 00:03:31,360 and so now I'm doing this for me. 70 00:03:34,480 --> 00:03:36,480 Wynne has got a nice menu. 71 00:03:36,520 --> 00:03:40,800 He's got a piece of Wagyu beef, lots of fat running through that. 72 00:03:40,840 --> 00:03:43,880 We want lots and lots of colour on the outside. 73 00:03:45,640 --> 00:03:47,200 We've then got a red wine jus. 74 00:03:47,240 --> 00:03:50,240 I hope he's got some herbs in there, some garlic, some onions, 75 00:03:50,280 --> 00:03:52,840 properly build up flavour. 76 00:03:52,880 --> 00:03:54,400 Then we have some oysters. 77 00:03:54,440 --> 00:03:57,360 He's doing a Vietnamese dressing across the top of them. 78 00:03:57,400 --> 00:04:01,600 Sharp and sour, as well as slightly chilli hot. 79 00:04:01,640 --> 00:04:04,640 Wynne's promising us a hybrid dessert 80 00:04:04,680 --> 00:04:07,920 which is a mixture of a cheesecake and a panna cotta. 81 00:04:07,960 --> 00:04:11,440 But the panna cotta has got to be firm enough 82 00:04:11,480 --> 00:04:13,400 to hold the slices of plums 83 00:04:13,440 --> 00:04:15,480 without ruining the texture. 84 00:04:15,520 --> 00:04:17,960 I think this is a really difficult balancing act, this. 85 00:04:19,200 --> 00:04:20,320 I like this brief. 86 00:04:20,360 --> 00:04:21,760 I think it's fun. 87 00:04:21,800 --> 00:04:23,480 Today, I've got some props. 88 00:04:23,520 --> 00:04:25,840 Do I want to share with everybody what the props are? 89 00:04:27,040 --> 00:04:28,680 Not really. 90 00:04:28,720 --> 00:04:30,480 I'm going to leave it as a surprise. 91 00:04:30,520 --> 00:04:32,560 I actually really wanted to come into this round 92 00:04:32,600 --> 00:04:33,840 so I could use the props. 93 00:04:33,880 --> 00:04:35,840 HE LAUGHS 94 00:04:35,880 --> 00:04:37,240 I'm such a child. 95 00:04:40,680 --> 00:04:42,200 Amy, throughout this competition, 96 00:04:42,240 --> 00:04:45,400 has aimed for the highest standard she possibly can. 97 00:04:45,440 --> 00:04:48,400 Amy's dishes are aiming for fine dining already. 98 00:04:48,440 --> 00:04:50,360 This is a round made for her. 99 00:04:52,280 --> 00:04:55,240 I do love plane food, in a weird, sick way. 100 00:04:55,280 --> 00:04:58,520 If it actually is edible, it's kind of like a result. 101 00:04:58,560 --> 00:04:59,600 Yeah? 102 00:05:01,040 --> 00:05:03,840 What's your idea of supersonic first-class travel food? 103 00:05:03,880 --> 00:05:07,120 With this brief, I kind of went to the retro 104 00:05:07,160 --> 00:05:09,440 kind of fine dining experience of the '70s. 105 00:05:09,480 --> 00:05:12,600 I just thought a little nod to the food they ate back then, 106 00:05:12,640 --> 00:05:14,120 but posh it up. 107 00:05:17,280 --> 00:05:19,600 We are starting off with duck a l'orange, 108 00:05:19,640 --> 00:05:21,280 an absolute '70s classic. 109 00:05:21,320 --> 00:05:22,920 Duck breast cooked really well, 110 00:05:22,960 --> 00:05:24,880 she wants crispy skin, pink flesh. 111 00:05:24,920 --> 00:05:26,640 That orange sauce has to be sweet, 112 00:05:26,680 --> 00:05:29,680 but at the same time quite sharp and almost bitter. 113 00:05:29,720 --> 00:05:31,280 We've also got some fondant potatoes. 114 00:05:31,320 --> 00:05:32,400 Great way to start. 115 00:05:33,440 --> 00:05:36,880 The middle course is going to be a chicken and mushroom vol-au-vent. 116 00:05:38,000 --> 00:05:40,920 Got to make sure that puff pastry is cooked all the way through. 117 00:05:40,960 --> 00:05:44,640 We want it to hold its shape and have nice, creamy mushrooms inside. 118 00:05:44,680 --> 00:05:45,720 That is lovely. 119 00:05:47,360 --> 00:05:50,400 And then a salted butterscotch whip, 120 00:05:50,440 --> 00:05:53,520 which is essentially a light mousse, 121 00:05:53,560 --> 00:05:57,200 and brandy snap biscuit filled with berries. 122 00:05:58,640 --> 00:06:00,120 I'm a massive fan of butterscotch. 123 00:06:00,160 --> 00:06:02,320 It might be one of my favourite flavours in the world. 124 00:06:02,360 --> 00:06:05,360 Salted butterscotch in a creamy whip mousse-type affair? 125 00:06:05,400 --> 00:06:06,720 I'm in. 126 00:06:06,760 --> 00:06:09,920 The sweet thing on that dish is going to be a brandy snap, 127 00:06:09,960 --> 00:06:11,480 and that's the challenging thing. 128 00:06:13,280 --> 00:06:17,920 If I owned my own premium airline, every seat would have a bed, 129 00:06:17,960 --> 00:06:20,160 champagne on tap, 130 00:06:20,200 --> 00:06:23,480 and at least a three-course meal every two hours. 131 00:06:25,240 --> 00:06:26,960 Where the hell can I put these? 132 00:06:27,000 --> 00:06:29,000 Message from the flight deck. 133 00:06:29,040 --> 00:06:30,280 25 minutes gone. 134 00:06:30,320 --> 00:06:32,400 You've got an hour and 15 minutes. 135 00:06:37,840 --> 00:06:41,560 Excuse the pun, but Luca right now should be flying high. 136 00:06:41,600 --> 00:06:43,680 He's had a couple of really strong rounds. 137 00:06:43,720 --> 00:06:46,880 He is getting better and better. 138 00:06:46,920 --> 00:06:49,920 I just want him to take this momentum and keep it going. 139 00:06:51,200 --> 00:06:53,120 Tell us what you're going to cook for us, then. 140 00:06:53,160 --> 00:06:56,200 I've got stuffed guinea fowl... Ooh!..with some... 141 00:06:56,240 --> 00:06:58,520 What are the, like, tiny potatoes called? 142 00:06:58,560 --> 00:06:59,840 I'm going to chop them up. 143 00:06:59,880 --> 00:07:04,960 Parmentier? ..parmentier potatoes and caramelised beetroot. 144 00:07:05,000 --> 00:07:05,120 Parmentier? ..parmentier potatoes and caramelised beetroot. 145 00:07:05,160 --> 00:07:07,000 What do you like about the guinea fowl? 146 00:07:07,040 --> 00:07:09,120 I just got told a guinea fowl's a posh chicken, 147 00:07:09,160 --> 00:07:12,160 and if we're trying to be posh, I just wanted a posh chicken. 148 00:07:13,240 --> 00:07:16,840 Luca is stuffing his guinea fowl breast with chicken 149 00:07:16,880 --> 00:07:19,680 which has been minced up, cream, and mushrooms together. 150 00:07:19,720 --> 00:07:21,320 That should keep it nice and moist, 151 00:07:21,360 --> 00:07:23,760 but he's just got to make sure it doesn't go dry. 152 00:07:23,800 --> 00:07:25,560 I just want to get it all done in time, 153 00:07:25,600 --> 00:07:28,280 so I'm just trying to get it all in there as quick as I can. 154 00:07:28,320 --> 00:07:30,680 He's making a sauce out of Muscat wine. 155 00:07:30,720 --> 00:07:32,640 Muscat wine is very, very sweet, 156 00:07:32,680 --> 00:07:35,600 so he's got to be very careful with that. 157 00:07:35,640 --> 00:07:40,040 For dessert, I've got a mango limoncello cheesecake. 158 00:07:40,080 --> 00:07:40,760 For dessert, I've got a mango limoncello cheesecake. 159 00:07:42,640 --> 00:07:44,480 In the bottom, he's got a cheesecake base, 160 00:07:44,520 --> 00:07:45,920 which is biscuits with butter. 161 00:07:45,960 --> 00:07:48,160 Then he's making a cheesecake middle, 162 00:07:48,200 --> 00:07:52,560 and then the whole top of it is going to be a glaze of mango puree. 163 00:07:54,040 --> 00:07:57,480 I am concerned about the cheesecake setting in time. 164 00:07:58,600 --> 00:07:59,800 And what's the inspiration? 165 00:07:59,840 --> 00:08:02,840 My great auntie used to fly first class quite a lot. 166 00:08:02,880 --> 00:08:06,240 I got one dish out of her which was sort of along these lines, 167 00:08:06,280 --> 00:08:09,400 but the main thing she used to do was smoke and drink on the plane, 168 00:08:09,440 --> 00:08:11,400 so I didn't get too much out of her. 169 00:08:12,680 --> 00:08:15,200 {\an8}I would say this is my hardest dish. 170 00:08:15,240 --> 00:08:17,000 {\an8}I think it shows how far along I've come, 171 00:08:17,040 --> 00:08:19,200 {\an8}but let's see if I can get it done first. 172 00:08:23,520 --> 00:08:26,480 Max has really impressed me with how fast he's learning 173 00:08:26,520 --> 00:08:28,720 and the technique that he's showing. 174 00:08:28,760 --> 00:08:30,760 I love Max's style. 175 00:08:30,800 --> 00:08:33,000 I love the fact that it's really, really honest, 176 00:08:33,040 --> 00:08:35,760 almost sort of old-fashioned, but very, very classic. 177 00:08:35,800 --> 00:08:38,000 What he's got to do now is build on that. 178 00:08:40,400 --> 00:08:43,200 {\an8}My aim today is to be right at the top of the class. 179 00:08:43,240 --> 00:08:45,640 {\an8}That's what I'm aiming for. 180 00:08:45,680 --> 00:08:47,080 But I shouldn't have said that, 181 00:08:47,120 --> 00:08:48,920 because normally I don't aim for anything 182 00:08:48,960 --> 00:08:50,400 and I end up doing all right. 183 00:08:52,040 --> 00:08:56,560 I'm doing a jumbo prawn green Thai curry with coconut rice, 184 00:08:56,600 --> 00:08:58,160 I'm doing a jumbo prawn green Thai curry with coconut rice, 185 00:08:58,200 --> 00:09:00,040 an Asian salad, 186 00:09:00,080 --> 00:09:02,680 and a strawberry panna cotta with... 187 00:09:02,720 --> 00:09:05,320 It's like a lime ice cream, almost. 188 00:09:05,360 --> 00:09:08,560 But I've never made it before, literally, I'm trying it today. 189 00:09:08,600 --> 00:09:12,520 Why this sort of change in direction to going towards Thai green curry? 190 00:09:12,560 --> 00:09:16,840 It's just something that I used to eat a lot when I went over to Asia, 191 00:09:16,880 --> 00:09:19,600 and it's one of my favourite dishes to eat. 192 00:09:21,760 --> 00:09:23,000 With that curry, 193 00:09:23,040 --> 00:09:25,760 he's got to make sure he gets all those aromats cooked 194 00:09:25,800 --> 00:09:28,800 and inside that sauce, and it's flavoured beautifully. 195 00:09:28,840 --> 00:09:31,480 What you don't want is something thick and stodgy. 196 00:09:33,640 --> 00:09:37,840 That panna cotta, nice and soft, slightly wobbly, just falls apart. 197 00:09:37,880 --> 00:09:40,400 The zestiness of the lime ice cream going really nicely 198 00:09:40,440 --> 00:09:42,880 with our Thai-flavoured prawns and our Asian slaw. 199 00:09:44,000 --> 00:09:47,680 I'm just trying to make the dressing for the salad, 200 00:09:47,720 --> 00:09:50,360 and then I've got to get the prawns ready. 201 00:09:51,920 --> 00:09:55,240 You are halfway there. 50 minutes gone, 50 minutes left. 202 00:09:57,720 --> 00:10:00,440 Marcus is our master of technique. 203 00:10:00,480 --> 00:10:03,560 He wants to display as much knowledge as he possibly can, 204 00:10:03,600 --> 00:10:06,920 but sometimes he does a little bit too much. 205 00:10:06,960 --> 00:10:09,360 He can afford to just pull back a little bit 206 00:10:09,400 --> 00:10:12,280 and just do delicious things. 207 00:10:12,320 --> 00:10:15,080 {\an8}I would say this is the one that has caused me 208 00:10:15,120 --> 00:10:18,120 {\an8}the most anxiety and difficulty. 209 00:10:19,880 --> 00:10:21,760 Yeah, there's a lot at stake today. 210 00:10:23,480 --> 00:10:26,560 I'm cooking pork fillets stuffed with nduja, 211 00:10:26,600 --> 00:10:28,880 with crispy hazelnuts and fennel... 212 00:10:30,760 --> 00:10:32,280 Pork fillet has no fat on it, 213 00:10:32,320 --> 00:10:34,320 so the fat's going to come from that nduja. 214 00:10:34,360 --> 00:10:36,080 Nduja is spreadable salami. 215 00:10:36,120 --> 00:10:38,160 Lots and lots of chilli flavour inside. 216 00:10:38,200 --> 00:10:40,480 And fennel as well, which is aniseed rich. 217 00:10:40,520 --> 00:10:42,720 But that pork has to be cooked all the way through. 218 00:10:43,760 --> 00:10:46,600 ..with a side of gnocchi in parmesan and sage. 219 00:10:48,440 --> 00:10:50,400 What you want is it nice and fluffy. 220 00:10:50,440 --> 00:10:53,080 What you don't want is something really heavy and dense, 221 00:10:53,120 --> 00:10:54,480 like a lead bullet. 222 00:10:56,520 --> 00:11:00,880 And for dessert, a matcha tea Swiss roll with raspberry sorbet. 223 00:11:00,920 --> 00:11:01,000 And for dessert, a matcha tea Swiss roll with raspberry sorbet. 224 00:11:02,640 --> 00:11:04,560 Will it look like just a cake on a plate? 225 00:11:06,000 --> 00:11:09,520 We're talking about dessert at 35,000 feet and being glamorous. 226 00:11:09,560 --> 00:11:12,120 A bit of cake? I don't know, Marcus. 227 00:11:14,880 --> 00:11:17,240 How have you managed to condense everything down 228 00:11:17,280 --> 00:11:18,520 onto aeroplane style? 229 00:11:18,560 --> 00:11:21,400 Well, actually, the brief on this was quite helpful, 230 00:11:21,440 --> 00:11:23,720 because I can't do the thing I do and go, 231 00:11:23,760 --> 00:11:25,720 "Here's all the things I can think of," 232 00:11:25,760 --> 00:11:27,360 cos it had to fit on a tray. 233 00:11:31,360 --> 00:11:33,360 You've got 30 minutes left. 234 00:11:33,400 --> 00:11:34,440 Oh, my gosh. 235 00:11:36,960 --> 00:11:39,440 Jamelia's food throughout this competition 236 00:11:39,480 --> 00:11:42,720 has been full of flavour and sunshine, 237 00:11:42,760 --> 00:11:46,240 whether it be a Jamaican dumpling filled with curried chicken 238 00:11:46,280 --> 00:11:48,160 or even a crayfish boil. 239 00:11:48,200 --> 00:11:51,840 And, actually, now she's discovered a bit of presentation as well. 240 00:11:51,880 --> 00:11:53,480 I say watch this space. 241 00:11:59,120 --> 00:12:02,400 What dishes are getting served on Jamelia Airlines? 242 00:12:02,440 --> 00:12:06,240 So I'm doing a salt fish cappelletti. 243 00:12:06,280 --> 00:12:08,520 Cappelletti, a stuffed pasta. 244 00:12:08,560 --> 00:12:10,880 My cappelletti is going to come with a bisque, 245 00:12:10,920 --> 00:12:14,040 and then also some garlic bread with, like, a... 246 00:12:14,080 --> 00:12:15,920 What's it called? 247 00:12:15,960 --> 00:12:17,800 ..confit? SHE CHUCKLES 248 00:12:17,840 --> 00:12:19,480 With what? I've been doing my research. 249 00:12:19,520 --> 00:12:21,440 I'm not just rubbing garlic on the bread. 250 00:12:21,480 --> 00:12:25,360 I'm doing a cornmeal porridge brulee, which is not a thing, 251 00:12:25,400 --> 00:12:27,360 but I think it's going to work. 252 00:12:27,400 --> 00:12:30,160 So, basically, cornmeal porridge is something that Jamaicans eat 253 00:12:30,200 --> 00:12:31,680 breakfast, lunch, and dinner, 254 00:12:31,720 --> 00:12:34,880 and I've turned it into a kind of dessert with a burnt sugar top. 255 00:12:34,920 --> 00:12:37,880 I'm trying to infuse some Jamaican flavours, 256 00:12:37,920 --> 00:12:41,480 but finesse it and make it look like it belongs in first class. 257 00:12:45,080 --> 00:12:47,880 {\an8}To be known as a finalist on MasterChef 258 00:12:47,920 --> 00:12:50,600 {\an8}would be the most incredible honour, 259 00:12:50,640 --> 00:12:53,680 {\an8}and it means I get to come back and do those tasting days, 260 00:12:53,720 --> 00:12:55,120 {\an8}so I really want it. 261 00:12:59,600 --> 00:13:03,080 Salt fish is the flavour of the Caribbean, salted cod. 262 00:13:03,120 --> 00:13:06,480 I hope that's a lovely moist filling within that lovely stuffed pasta. 263 00:13:08,240 --> 00:13:10,680 That pasta is going to sit in a bisque. 264 00:13:10,720 --> 00:13:14,240 I hope we have that rich flavour that comes from those prawns. 265 00:13:14,280 --> 00:13:16,640 Garlic bread, she said she's confiting the garlic. 266 00:13:16,680 --> 00:13:17,680 That's nice. 267 00:13:19,240 --> 00:13:24,280 Cornmeal porridge flavoured with cinnamon, star anise, coconut? 268 00:13:24,320 --> 00:13:26,520 It could be delicious. 269 00:13:26,560 --> 00:13:29,840 It's quite a risky improvisation, so we'll see. 270 00:13:29,880 --> 00:13:31,240 I hope they like it. 271 00:13:32,320 --> 00:13:34,360 You have just ten minutes, guys. DISTANT SQUEAL 272 00:13:34,400 --> 00:13:35,440 I know. 273 00:13:35,480 --> 00:13:37,200 Please, just ten minutes. 274 00:13:38,480 --> 00:13:41,360 I've got about 15 minutes of plating up to do. 275 00:13:44,960 --> 00:13:46,120 Beautiful. 276 00:13:49,760 --> 00:13:51,880 I am currently freaking out. 277 00:13:56,640 --> 00:13:58,560 Guys, you've just got three minutes left. 278 00:13:58,600 --> 00:14:00,720 Quick, quick, quick. 279 00:14:00,760 --> 00:14:03,320 I am using the whole kitchen today. 280 00:14:05,440 --> 00:14:08,040 I think one will probably be enough, actually. 281 00:14:10,880 --> 00:14:13,800 You are down to your final, final touches. 282 00:14:17,880 --> 00:14:18,880 Stop! 283 00:14:18,920 --> 00:14:20,680 Everybody stop. 284 00:14:20,720 --> 00:14:23,120 That was really down to the wire. 285 00:14:28,200 --> 00:14:30,640 NARRATOR: To earn her place in Finals Week, 286 00:14:30,680 --> 00:14:35,320 actor Amy's first-class tray consists of duck a l'orange 287 00:14:35,360 --> 00:14:38,320 with fondant potatoes, beetroot puree, 288 00:14:38,360 --> 00:14:41,760 torched orange, and an orange sauce, 289 00:14:41,800 --> 00:14:45,160 served with a creamed mushroom and truffle vol-au-vent, 290 00:14:45,200 --> 00:14:47,880 followed by a salted butterscotch whip 291 00:14:47,920 --> 00:14:50,600 and a brandy snap filled with berries. 292 00:14:52,360 --> 00:14:54,000 This is a great-looking meal. 293 00:14:54,040 --> 00:14:56,560 If I was on an aeroplane and I got this in front of me, 294 00:14:56,600 --> 00:14:58,080 I'd be quite excited. 295 00:15:09,280 --> 00:15:11,360 That duck is beautiful. 296 00:15:11,400 --> 00:15:15,840 Crispy, seasoned skin, really lovely, juicy pink flesh, 297 00:15:15,880 --> 00:15:19,560 an orange sauce that's got as much bitterness as it has sweetness. 298 00:15:19,600 --> 00:15:21,400 Well done. 299 00:15:21,440 --> 00:15:23,000 Your mushroom vol-au-vent is great. 300 00:15:23,040 --> 00:15:24,080 Absolutely perfect. 301 00:15:24,120 --> 00:15:26,240 Amp with mushrooms, really, really woody. 302 00:15:26,280 --> 00:15:27,920 The puff pastry - lovely and flaky. 303 00:15:27,960 --> 00:15:30,320 Cooked all the way through and falling apart. 304 00:15:30,360 --> 00:15:31,920 Potatoes - nice and soft. 305 00:15:31,960 --> 00:15:34,160 Beetroot puree - nice and smooth. 306 00:15:34,200 --> 00:15:37,360 Your butterscotch whip is lovely and light. 307 00:15:37,400 --> 00:15:39,000 I love this brandy snap. 308 00:15:39,040 --> 00:15:41,480 The dessert takes me back to my childhood. 309 00:15:41,520 --> 00:15:45,200 I'm so, so impressed with this meal, 310 00:15:45,240 --> 00:15:49,760 I would change airlines if I could eat like this on an aeroplane. 311 00:15:51,880 --> 00:15:54,200 SHE SIGHS I'm so relieved. 312 00:15:54,240 --> 00:15:56,680 I got very hot in that kitchen, 313 00:15:56,720 --> 00:15:58,640 and I smell of duck fat, 314 00:15:58,680 --> 00:16:00,840 so I don't feel great physically, 315 00:16:00,880 --> 00:16:03,440 but mentally, I'm very happy. 316 00:16:06,040 --> 00:16:07,000 Wynne. 317 00:16:08,040 --> 00:16:09,040 Where's Wynne? 318 00:16:12,080 --> 00:16:14,280 LAUGHTER 319 00:16:15,880 --> 00:16:17,680 Welcome aboard Wynne Air. 320 00:16:17,720 --> 00:16:20,440 May I tell you? I've only got one life jacket. 321 00:16:20,480 --> 00:16:24,440 So whichever judge is kindest to me will get the life jacket. 322 00:16:24,480 --> 00:16:26,400 Wynne, tell us what you've presented us. 323 00:16:26,440 --> 00:16:30,320 I've brought you land, sea, and air. 324 00:16:30,360 --> 00:16:32,560 NARRATOR: To represent land, 325 00:16:32,600 --> 00:16:36,200 opera singer Wynne has cooked fillet of Wagyu beef, 326 00:16:36,240 --> 00:16:40,840 served on potato puree with fondant vegetables, enoki mushrooms, 327 00:16:40,880 --> 00:16:41,640 served on potato puree with fondant vegetables, enoki mushrooms, 328 00:16:41,680 --> 00:16:43,960 and a red wine jus. 329 00:16:44,000 --> 00:16:47,720 For the sea, an oyster with Vietnamese dressing. 330 00:16:47,760 --> 00:16:49,640 And to represent the air, 331 00:16:49,680 --> 00:16:53,400 a biscuit base panna cotta topped with roasted plums 332 00:16:53,440 --> 00:16:55,400 and a mango jus. 333 00:17:04,400 --> 00:17:06,280 Lovely crisp outside of that piece of steak. 334 00:17:06,320 --> 00:17:07,720 It's been sealed very, very well. 335 00:17:07,760 --> 00:17:09,520 A nice bit of fruitiness from the sauce. 336 00:17:09,560 --> 00:17:11,320 The mushrooms are great. 337 00:17:11,360 --> 00:17:13,080 Your torpedo-shaped vegetables 338 00:17:13,120 --> 00:17:15,280 that have been cooked with stock and butter 339 00:17:15,320 --> 00:17:17,320 are absolutely delightful. 340 00:17:17,360 --> 00:17:19,080 The oyster is fabulous. 341 00:17:19,120 --> 00:17:22,120 Mirin and a little bit of chilli, it's quite sharp, 342 00:17:22,160 --> 00:17:25,720 but you get all that saltiness of that oyster. That's great. 343 00:17:25,760 --> 00:17:29,240 I really, really love this dessert. 344 00:17:29,280 --> 00:17:31,560 Your pastry work is really, really good. 345 00:17:31,600 --> 00:17:33,000 The whole thing is not too sweet. 346 00:17:33,040 --> 00:17:34,680 I'm really impressed. 347 00:17:34,720 --> 00:17:37,000 In the immortal words of Gavin and Stacey, 348 00:17:37,040 --> 00:17:38,560 "That's lush." 349 00:17:39,720 --> 00:17:40,920 It is properly lush. 350 00:17:44,880 --> 00:17:47,080 I love to give a performance. 351 00:17:47,120 --> 00:17:51,000 When food hits the table, it should be all your senses. 352 00:17:51,040 --> 00:17:53,320 It should be good on the eye, good on the taste buds, 353 00:17:53,360 --> 00:17:55,080 and I hope that's what I did. 354 00:17:57,040 --> 00:18:00,080 Musician Max has cooked a Thai green curry 355 00:18:00,120 --> 00:18:03,080 flavoured with lime leaves and ginger, 356 00:18:03,120 --> 00:18:05,680 topped with a jumbo prawn, 357 00:18:05,720 --> 00:18:07,640 with coconut rice 358 00:18:07,680 --> 00:18:12,240 and an Asian salad of mixed vegetables, coriander and cashew nuts 359 00:18:12,280 --> 00:18:12,640 and an Asian salad of mixed vegetables, coriander and cashew nuts 360 00:18:12,680 --> 00:18:14,800 with a garlic and sesame dressing. 361 00:18:16,240 --> 00:18:20,680 For dessert, he's made a vanilla panna cotta with strawberry compote, 362 00:18:20,720 --> 00:18:23,480 lime ice cream, and chocolate soil. 363 00:18:37,800 --> 00:18:40,280 Really enjoying the flavour of the Thai curry. 364 00:18:40,320 --> 00:18:43,200 I'm liking the lime leaf zingy-ness, citrus-ness. 365 00:18:43,240 --> 00:18:45,920 I also like the little hint of chilli running through it as well. 366 00:18:45,960 --> 00:18:47,840 Love the crunch of the vegetables, 367 00:18:47,880 --> 00:18:49,520 but find the texture too thick. 368 00:18:49,560 --> 00:18:50,880 OK. 369 00:18:50,920 --> 00:18:54,720 Max, there's some stuff on here which are really big hitters. 370 00:18:54,760 --> 00:18:56,360 Love the vibrancy of the salad. 371 00:18:56,400 --> 00:18:58,120 You've got all those lovely vegetables, 372 00:18:58,160 --> 00:18:59,720 the cashew nuts running through it. 373 00:18:59,760 --> 00:19:01,560 Carrots and the peppers, good. 374 00:19:01,600 --> 00:19:02,880 Your rice itself, 375 00:19:02,920 --> 00:19:04,800 I like the flavour of the coconut milk, 376 00:19:04,840 --> 00:19:08,280 but some of the rice grains are cooked, some of them aren't. 377 00:19:09,280 --> 00:19:11,280 That panna cotta, I think, is absolutely lovely. 378 00:19:11,320 --> 00:19:13,160 And that strawberry coulis across the top, 379 00:19:13,200 --> 00:19:15,720 it's got the flavour of strawberry jam. 380 00:19:15,760 --> 00:19:18,600 Your ice cream is fantastic. Thank you. 381 00:19:18,640 --> 00:19:19,800 You make great ice cream. 382 00:19:19,840 --> 00:19:21,720 You need to open up an ice cream shop, Max, 383 00:19:21,760 --> 00:19:23,000 cos it's really, really good. 384 00:19:23,040 --> 00:19:26,520 I like the real zing of that lime with the strawberry puree, 385 00:19:26,560 --> 00:19:27,920 I think that's good. 386 00:19:29,760 --> 00:19:31,360 Glad that's over. 387 00:19:31,400 --> 00:19:33,440 I felt like I did pretty good today. 388 00:19:33,480 --> 00:19:34,800 I was pushed for time, 389 00:19:34,840 --> 00:19:37,560 but that's the happiest I've been with something that I've made. 390 00:19:39,840 --> 00:19:42,480 Reality star Luca's first-class tray 391 00:19:42,520 --> 00:19:46,720 is roast guinea fowl stuffed with chicken and mushroom mousse, 392 00:19:46,760 --> 00:19:48,680 honey glazed candied beetroot, 393 00:19:48,720 --> 00:19:51,400 and a Muscat wine sauce, 394 00:19:51,440 --> 00:19:54,800 a side of rosemary parmentier potatoes, 395 00:19:54,840 --> 00:19:56,800 and a limoncello cheesecake, 396 00:19:56,840 --> 00:19:59,760 topped with mango and passion fruit jelly. 397 00:20:04,440 --> 00:20:05,440 Ooh! 398 00:20:11,680 --> 00:20:13,680 You've cooked that guinea fowl really well. 399 00:20:13,720 --> 00:20:15,440 Crispy skin, it's not drying out at all. 400 00:20:15,480 --> 00:20:18,160 Inside there, you've got a moist stuffing of chicken and mushroom 401 00:20:18,200 --> 00:20:19,760 with quite a bit of seasoning. 402 00:20:19,800 --> 00:20:22,000 Nice crack of pepper in there. I like that. 403 00:20:22,040 --> 00:20:24,560 Earthy beetroot, I think, is a great addition. 404 00:20:24,600 --> 00:20:27,800 A little bit of sweetness that actually matches the sweetness 405 00:20:27,840 --> 00:20:30,880 of the dessert wine in your sauce. 406 00:20:30,920 --> 00:20:32,640 I really like your little crispy potatoes, 407 00:20:32,680 --> 00:20:34,840 they've got a little flavour of rosemary to them. 408 00:20:34,880 --> 00:20:37,360 It's well salted. A nice little side dish. 409 00:20:37,400 --> 00:20:39,920 I feel I could eat those by themselves. 410 00:20:39,960 --> 00:20:42,120 Your dessert is very good. 411 00:20:42,160 --> 00:20:44,160 It has just set. 412 00:20:44,200 --> 00:20:47,800 You've got a nice, crunchy, thin, buttery biscuit base. 413 00:20:47,840 --> 00:20:51,280 That's a really good tropical mango jelly on the top of there. 414 00:20:51,320 --> 00:20:53,160 That's a delight. 415 00:20:53,200 --> 00:20:54,600 Thank you. 416 00:20:54,640 --> 00:20:56,600 I'm happy. I'm glad it's done. 417 00:20:56,640 --> 00:20:59,680 There was a lot on show, and it showed what I can do, 418 00:20:59,720 --> 00:21:03,000 but I want to keep proving myself. I want to be here, 419 00:21:03,040 --> 00:21:05,840 and it's the time to take a risk if you're going to. 420 00:21:07,720 --> 00:21:10,120 To secure his place in Finals Week, 421 00:21:10,160 --> 00:21:12,960 comedian Marcus has cooked pork fillet 422 00:21:13,000 --> 00:21:16,720 filled with nduja salami, fennel and hazelnuts, 423 00:21:16,760 --> 00:21:20,120 a roasted cabbage kebab with cabbage puree, 424 00:21:20,160 --> 00:21:23,680 sage and parmesan gnocchi with a parmesan tuile, 425 00:21:23,720 --> 00:21:26,240 and a matcha green tea Swiss roll 426 00:21:26,280 --> 00:21:30,280 with raspberry yuzu filling and a raspberry mint sorbet. 427 00:21:31,320 --> 00:21:32,720 GREGG: Oh. 428 00:21:32,760 --> 00:21:34,040 Ah. 429 00:21:35,120 --> 00:21:36,800 Ooh. Marcus, I'm sorry, 430 00:21:36,840 --> 00:21:38,720 we've got undercooked pork here. 431 00:21:38,760 --> 00:21:40,760 There are bits that are raw. 432 00:21:46,760 --> 00:21:48,560 Your nduja hasn't melted enough. 433 00:21:48,600 --> 00:21:51,920 You wrapped it in ham first before you put it in as a stuffing, 434 00:21:51,960 --> 00:21:55,120 that means that there's no heat going anywhere in or out. 435 00:21:55,160 --> 00:21:58,120 The result of that is I've got pork towards the centre 436 00:21:58,160 --> 00:22:01,200 which is not cooked, and that's a shame. 437 00:22:01,240 --> 00:22:03,920 Apart from the pork, which is impossible to ignore, 438 00:22:03,960 --> 00:22:06,160 everything is lovely. 439 00:22:06,200 --> 00:22:09,680 Love that char on the cabbage, and the cabbage puree surprised me, 440 00:22:09,720 --> 00:22:12,520 because it's got an almost sweet finish.Yeah. 441 00:22:12,560 --> 00:22:14,240 You made potato gnocchi. 442 00:22:14,280 --> 00:22:16,960 They're lovely and light, and they're really small. 443 00:22:17,000 --> 00:22:19,080 Nice palms and tuile as well. 444 00:22:19,120 --> 00:22:20,880 With this Swiss roll, 445 00:22:20,920 --> 00:22:24,840 you get that almost tropical hint of flowery tea flavour, 446 00:22:24,880 --> 00:22:26,880 and then a cream that's not too sweetened 447 00:22:26,920 --> 00:22:29,600 with the sharpness of fruit as well. 448 00:22:29,640 --> 00:22:32,240 Your sorbet is really vibrant and quite sharp, 449 00:22:32,280 --> 00:22:34,960 like a good old-fashioned '70s palate cleanser. 450 00:22:35,000 --> 00:22:36,680 But the concern for me is that 451 00:22:36,720 --> 00:22:39,800 I've got a piece of pork here which is not cooked. 452 00:22:41,720 --> 00:22:44,600 HE SIGHS Devastated, to be honest. 453 00:22:44,640 --> 00:22:45,960 Just dropped the ball. 454 00:22:46,000 --> 00:22:48,440 It's a big mistake, that. It's really big. 455 00:22:49,880 --> 00:22:51,600 Last up is singer Jamelia. 456 00:22:52,920 --> 00:22:56,160 She's serving salt fish cappelletti 457 00:22:56,200 --> 00:22:58,560 with crab, monk's beard, 458 00:22:58,600 --> 00:23:01,600 burnt orange segments, and a prawn bisque... 459 00:23:03,240 --> 00:23:05,520 ..garlic bread with confit garlic, 460 00:23:05,560 --> 00:23:07,800 and a cornmeal porridge brulee. 461 00:23:15,440 --> 00:23:18,000 Your cappelletti themselves are made really, really well. 462 00:23:18,040 --> 00:23:20,000 Your pasta's nice and fine. 463 00:23:20,040 --> 00:23:21,840 The salt fish, I really like. 464 00:23:21,880 --> 00:23:24,040 Garlic bread's fantastic. I love it. 465 00:23:24,080 --> 00:23:26,760 Nice and crispy on top, lashings of garlic. 466 00:23:26,800 --> 00:23:30,040 I really like all the flavours in this bowl. 467 00:23:30,080 --> 00:23:32,520 It's big, it's punchy. 468 00:23:32,560 --> 00:23:34,560 There's a whack of chilli in there as well, 469 00:23:34,600 --> 00:23:37,640 but I like the sweet finish because of all those prawns. 470 00:23:37,680 --> 00:23:39,000 Prawns are naturally sweet. 471 00:23:39,040 --> 00:23:41,080 I love the flavour of your porridge. 472 00:23:41,120 --> 00:23:43,400 That fragrance and flavour of coconut milk, 473 00:23:43,440 --> 00:23:44,760 a little bit of cinnamon, 474 00:23:44,800 --> 00:23:46,960 nice bit of star anise going through the back of it - 475 00:23:47,000 --> 00:23:48,640 I think it's really good. 476 00:23:50,880 --> 00:23:53,560 The thing that I care about most is flavour. 477 00:23:53,600 --> 00:23:56,440 Seemed to have went down quite well. 478 00:23:56,480 --> 00:23:58,520 Buzzing about my garlic bread. 479 00:23:58,560 --> 00:24:00,480 Yeah, I just hope it's enough. 480 00:24:03,160 --> 00:24:06,200 I have never eaten like that on an aeroplane, 481 00:24:06,240 --> 00:24:08,480 and I don't expect I ever will. 482 00:24:08,520 --> 00:24:09,800 We've got a decision to make. 483 00:24:09,840 --> 00:24:11,960 We only have five places in Finals Week. 484 00:24:12,000 --> 00:24:15,120 That does mean that one of them's going home. 485 00:24:15,160 --> 00:24:19,880 For me, there was one cook today who was absolutely first class, 486 00:24:19,920 --> 00:24:20,000 For me, there was one cook today who was absolutely first class, 487 00:24:20,040 --> 00:24:21,280 and that was Amy. 488 00:24:21,320 --> 00:24:23,600 I thought Amy's food today was absolutely spot on. 489 00:24:23,640 --> 00:24:25,640 It actually looked like something 490 00:24:25,680 --> 00:24:28,640 I would expect in first-class travel in the 1970s. 491 00:24:28,680 --> 00:24:31,000 It was properly brilliant. 492 00:24:31,040 --> 00:24:35,800 Today, what Wynne did was gave us food that he really loves to eat. 493 00:24:35,840 --> 00:24:36,680 Today, what Wynne did was gave us food that he really loves to eat. 494 00:24:36,720 --> 00:24:39,640 All in all, a pretty solid round. 495 00:24:39,680 --> 00:24:42,960 Another person who's really impressed me today is Luca. 496 00:24:43,000 --> 00:24:44,600 His work is quality. 497 00:24:45,840 --> 00:24:47,560 Now, Jamelia interested me in this round. 498 00:24:47,600 --> 00:24:50,000 I've got to say, I was really impressed with the flavours 499 00:24:50,040 --> 00:24:51,360 that were in those dishes. 500 00:24:51,400 --> 00:24:53,120 I'd like to see her go through to Finals Week, 501 00:24:53,160 --> 00:24:54,480 if that's OK with you. 502 00:24:54,520 --> 00:24:58,640 Amy, Wynne, Luca, and Jamelia through to Finals Week. 503 00:24:58,680 --> 00:25:00,080 There's two more to talk about - 504 00:25:00,120 --> 00:25:02,840 Max and Marcus. 505 00:25:02,880 --> 00:25:05,200 Marcus are usually cooks lots and lots of different things. 506 00:25:05,240 --> 00:25:06,440 Today, pared it right back. 507 00:25:06,480 --> 00:25:08,920 And he had a couple of things which I thought were really good. 508 00:25:08,960 --> 00:25:13,160 We had a really lovely light sponge and a really sharp raspberry sorbet. 509 00:25:13,200 --> 00:25:14,800 Nice, light gnocchi. 510 00:25:14,840 --> 00:25:17,640 The issue was we had a piece of pork which should have been delicious, 511 00:25:17,680 --> 00:25:19,600 and that pork wasn't cooked enough. 512 00:25:19,640 --> 00:25:21,200 The pork was raw. 513 00:25:21,240 --> 00:25:23,320 You couldn't eat it. 514 00:25:23,360 --> 00:25:25,920 Max, I liked the flavour of that curry sauce. 515 00:25:25,960 --> 00:25:27,400 It was really, really tasty. 516 00:25:27,440 --> 00:25:30,240 But the rice, some of my bits weren't cooked, some were. 517 00:25:30,280 --> 00:25:32,000 And it was far too thick. 518 00:25:32,040 --> 00:25:34,560 However, the dessert, that lime ice cream, 519 00:25:34,600 --> 00:25:36,160 was absolutely delicious. 520 00:25:36,200 --> 00:25:37,600 I loved the panna cotta. 521 00:25:37,640 --> 00:25:39,760 I liked the strawberry puree. 522 00:25:39,800 --> 00:25:40,840 I thought he did well. 523 00:25:40,880 --> 00:25:42,680 Right now, we've got to make a decision. 524 00:25:42,720 --> 00:25:45,480 Who's going through to Finals Week, and who's going home? 525 00:25:48,040 --> 00:25:50,560 I'm still really hoping that there's some way, 526 00:25:50,600 --> 00:25:52,320 because of what else I cooked, 527 00:25:52,360 --> 00:25:54,760 that I go forward in the competition. 528 00:25:54,800 --> 00:25:58,080 But there's another part of me thinks, if I do... 529 00:25:59,200 --> 00:26:01,400 ..I'm not sure that would be quite right. 530 00:26:02,960 --> 00:26:04,680 Everyone in it's so good, so... 531 00:26:04,720 --> 00:26:08,720 ..if I go today, like, fair enough. 532 00:26:08,760 --> 00:26:11,240 Because everyone is, like, really talented. 533 00:26:20,400 --> 00:26:22,720 Well done, all six of you. 534 00:26:22,760 --> 00:26:25,320 You are unrecognisable as the nervous cooks 535 00:26:25,360 --> 00:26:27,360 who first walked into our kitchen. 536 00:26:28,920 --> 00:26:31,520 Five of you are going through to Finals Week. 537 00:26:31,560 --> 00:26:33,360 One of you is leaving us. 538 00:26:35,960 --> 00:26:38,720 Marcus, Max... 539 00:26:38,760 --> 00:26:40,400 ..it's down to you two. 540 00:26:42,240 --> 00:26:45,280 The celebrity to go through to Finals Week is... 541 00:26:50,680 --> 00:26:52,120 ..Max. 542 00:26:52,160 --> 00:26:54,280 Congratulations. Well done, mate. 543 00:26:54,320 --> 00:26:56,360 Marcus, so sorry. 544 00:26:57,920 --> 00:27:01,400 One of those days where it just didn't quite go to plan. Mate! 545 00:27:07,960 --> 00:27:10,960 I'm not surprised, but oh, man, I'm gutted. 546 00:27:12,600 --> 00:27:14,560 I've had such an amazing time. 547 00:27:14,600 --> 00:27:16,840 I feel very proud of what I've done, 548 00:27:16,880 --> 00:27:20,920 and I'm genuinely thrilled for all of them that they've gone on. 549 00:27:20,960 --> 00:27:22,920 So sad not to be with them. 550 00:27:25,840 --> 00:27:27,560 ALL CHEER 551 00:27:27,600 --> 00:27:28,800 Congratulations, you five. 552 00:27:28,840 --> 00:27:30,600 You are through to Finals Week. 553 00:27:32,200 --> 00:27:35,040 Wow, Finals Week. That's mad. 554 00:27:35,080 --> 00:27:36,960 I was halfway out the door, then, 555 00:27:37,000 --> 00:27:38,960 when they put me in the bottom two. 556 00:27:39,000 --> 00:27:40,360 Just feels so good. 557 00:27:41,480 --> 00:27:44,240 I'm just so thrilled to be here, I can't tell you. 558 00:27:44,280 --> 00:27:46,480 And I'll keep my mind going in tangents 559 00:27:46,520 --> 00:27:47,960 like I have all the way along, 560 00:27:48,000 --> 00:27:50,040 and I'll create something. 561 00:27:50,080 --> 00:27:51,640 I'm going to celebrate tonight. 562 00:27:51,680 --> 00:27:54,280 Yeah, and just hug my daughters and just tell them, like, 563 00:27:54,320 --> 00:27:55,680 "Mummy's a finalist." 564 00:27:58,880 --> 00:28:01,360 It feels like the best day ever. 565 00:28:01,400 --> 00:28:02,800 I'm so pleased. 566 00:28:02,840 --> 00:28:05,200 I'm so exhausted, but I'm so happy. 567 00:28:06,600 --> 00:28:08,680 I'm absolutely buzzing. I can't believe it. 568 00:28:08,720 --> 00:28:12,200 I didn't think I'd be here, so who knows if I can win it now? 569 00:28:12,240 --> 00:28:13,840 Got to start believing. 570 00:28:17,440 --> 00:28:19,480 Next time... 571 00:28:19,520 --> 00:28:20,520 Ah! 572 00:28:20,560 --> 00:28:22,840 ..it's the Celebrity MasterChef finals. 573 00:28:22,880 --> 00:28:24,080 What could go wrong, eh? 574 00:28:24,120 --> 00:28:25,160 This is burnt! 575 00:28:25,200 --> 00:28:26,720 Disaster number one. 576 00:28:26,760 --> 00:28:29,040 Work faster, work harder. 577 00:28:29,080 --> 00:28:30,640 Yeah, yeah, I'm happy. 578 00:28:30,680 --> 00:28:32,320 At the end of the week, 579 00:28:32,360 --> 00:28:35,840 either Amy, Luca, Max, 580 00:28:35,880 --> 00:28:37,000 Jamelia... Yes! 581 00:28:37,040 --> 00:28:38,040 ..or Wynne... 582 00:28:38,080 --> 00:28:39,520 OPERATICALLY:# Yes, Chef! # 583 00:28:39,560 --> 00:28:42,200 ..will be crowned this year's champion. 584 00:28:44,000 --> 00:28:45,200 I am blown away.