1 00:00:03,040 --> 00:00:06,440 It's the Finals Week on Celebrity MasterChef, 2 00:00:06,440 --> 00:00:09,680 and only the four best cooks remain. 3 00:00:10,760 --> 00:00:15,480 Getting to the final four is real delicious validation. 4 00:00:15,480 --> 00:00:17,400 It feels like my chickens are coming home to roost. 5 00:00:17,400 --> 00:00:19,720 Now I've just got to kill 'em, butcher 'em and roast 'em! 6 00:00:19,720 --> 00:00:20,760 LAUGHTER 7 00:00:22,440 --> 00:00:24,400 The competition has got so intense 8 00:00:24,400 --> 00:00:27,600 that I'm not getting any sleep right now. 9 00:00:27,600 --> 00:00:30,360 This is the most important round of all. 10 00:00:30,360 --> 00:00:33,160 The nerves are, like, through the roof, 11 00:00:33,160 --> 00:00:35,720 but it's very close, isn't it? 12 00:00:35,720 --> 00:00:38,480 It's one last push to get into the Grand Final. 13 00:00:38,480 --> 00:00:40,880 It's not quite as tough as playing a Test match, 14 00:00:40,880 --> 00:00:42,600 but it's definitely up there. 15 00:00:42,600 --> 00:00:46,760 Tonight, four must become three 16 00:00:46,760 --> 00:00:50,640 as they fight for the chance to cook at Chef's Table, 17 00:00:50,640 --> 00:00:56,800 under one of the UK's most exciting culinary talents, Liam Dillon. 18 00:00:56,800 --> 00:00:57,840 Right, guys, listen up. 19 00:00:57,840 --> 00:01:00,600 Our guests have arrived, so let's get a move on now. 20 00:01:00,600 --> 00:01:02,600 That is pretty impressive. 21 00:01:02,600 --> 00:01:03,960 You wouldn't know, would you... No. 22 00:01:03,960 --> 00:01:05,640 ..that this has been done by a celebrity? 23 00:01:05,640 --> 00:01:08,680 Sparks are going to fly in this kitchen today. 24 00:01:08,680 --> 00:01:10,240 It's so exciting. 25 00:01:10,240 --> 00:01:12,760 We want fireworks, we want tears, we want laughter. 26 00:01:12,760 --> 00:01:15,960 I don't care what it is. I just want it to be fantastic. 27 00:01:34,360 --> 00:01:37,039 Welcome back, you fantastic four. 28 00:01:38,280 --> 00:01:42,160 This is the biggest day of the competition so far. 29 00:01:42,160 --> 00:01:46,080 You have to deliver something truly fantastic. 30 00:01:46,080 --> 00:01:51,000 A mistake could cost you a place in the final three. 31 00:01:51,000 --> 00:01:57,280 Your brief today is to cook us a dish dedicated to someone special. 32 00:01:57,280 --> 00:02:02,680 This is someone who has inspired you, loved you, cherished you, 33 00:02:02,680 --> 00:02:05,240 maybe turned your life in a different direction. 34 00:02:05,240 --> 00:02:09,160 This is a chance to cook from the heart. 35 00:02:10,720 --> 00:02:14,920 At the end of this, three of you will be going through to the final. 36 00:02:14,920 --> 00:02:17,160 Sadly, one of you will be going home. 37 00:02:18,880 --> 00:02:20,800 One hour, 45 minutes. 38 00:02:21,840 --> 00:02:24,320 Make it fantastic. 39 00:02:24,320 --> 00:02:26,680 Fill it full of emotion. 40 00:02:26,680 --> 00:02:27,720 Let's cook. 41 00:02:30,520 --> 00:02:32,040 Yeah, a big round today. 42 00:02:32,040 --> 00:02:35,200 I'm actually really excited to cook today. 43 00:02:35,200 --> 00:02:38,120 It's an important round, to get down to the last three. 44 00:02:38,120 --> 00:02:40,000 Everything's at stake, really. 45 00:02:42,480 --> 00:02:47,840 Dawn's food style is big, kind of eccentric, whimsical, 46 00:02:47,840 --> 00:02:50,200 full of imagination. 47 00:02:50,200 --> 00:02:53,480 There's always a story, there's always inspiration. 48 00:02:53,480 --> 00:02:56,040 That's why this round could be Dawn's. 49 00:02:58,440 --> 00:03:01,280 I'm fighting for a place in the final three 50 00:03:01,280 --> 00:03:03,320 and I'm making a kebab! 51 00:03:03,320 --> 00:03:07,880 I mean, when I say it out loud, it doesn't sound like enough. 52 00:03:07,880 --> 00:03:11,520 But I've elevated it, it's going to look spectacular, 53 00:03:11,520 --> 00:03:13,720 and I'm dedicating it to a really special night in my life, 54 00:03:13,720 --> 00:03:16,840 so I think I'm fitting the brief. 55 00:03:18,800 --> 00:03:20,840 You're doing a kebab for the final three? 56 00:03:20,840 --> 00:03:23,680 I am. Look, I think delicious food is delicious food, 57 00:03:23,680 --> 00:03:25,120 and kebabs are delicious. 58 00:03:25,120 --> 00:03:26,600 It's a design classic. 59 00:03:26,600 --> 00:03:28,360 I don't think I've ever eaten one sober, though. 60 00:03:28,360 --> 00:03:31,760 That's the thing. Right. I'm dedicating it to my husband Chris, 61 00:03:31,760 --> 00:03:34,640 who first told me he loved me and asked me to be his girlfriend 62 00:03:34,640 --> 00:03:37,800 in a kebab shop, and we sat in there and ate this kebab 63 00:03:37,800 --> 00:03:40,280 and drank champagne out of a blue plastic bag, 64 00:03:40,280 --> 00:03:43,920 and it obviously changed my life. So it's quite a significant kebab. 65 00:03:43,920 --> 00:03:46,800 This is full of emotion for you. This is really special. 66 00:03:46,800 --> 00:03:50,120 For Chris's wedding present, I got a tattoo of the word "munchies" 67 00:03:50,120 --> 00:03:52,920 on my bottom, cos that was the name of the kebab shop. 68 00:03:52,920 --> 00:03:55,920 Such a beautiful... I got it done a week before the wedding 69 00:03:55,920 --> 00:03:58,920 and I had to hide it from him for the whole week. 70 00:04:00,880 --> 00:04:05,560 Dawn's kebab is made up of layers of chicken and lamb, 71 00:04:05,560 --> 00:04:09,600 which have been marinated with garlic and rosemary and thyme. 72 00:04:11,920 --> 00:04:13,240 Look at that! 73 00:04:13,240 --> 00:04:16,040 Da-na! I know. 74 00:04:16,040 --> 00:04:19,880 Dawn's biggest issue here is, she's using different types of meat, 75 00:04:19,880 --> 00:04:22,160 and they all need to be cooked perfectly. 76 00:04:22,160 --> 00:04:25,760 This can't be shoe leather, and none of it can be raw. 77 00:04:25,760 --> 00:04:28,520 It's kind of like a Tudor feast. 78 00:04:28,520 --> 00:04:31,640 Well, you are our queen. Thank you. 79 00:04:32,800 --> 00:04:36,280 We have got a chilli sauce, which has got pineapple going through it, 80 00:04:36,280 --> 00:04:38,920 which is sweet but sharp and sour. 81 00:04:38,920 --> 00:04:43,520 Loads and loads of chilli powder, hopefully quite hot. 82 00:04:43,520 --> 00:04:45,040 To give us a little bit of a sour note, 83 00:04:45,040 --> 00:04:46,840 we're also getting pickled cabbage. 84 00:04:46,840 --> 00:04:50,840 I want to taste the pickle. We need the sharpness. 85 00:04:50,840 --> 00:04:54,120 Great bread should be nice and soft, but at the same time, 86 00:04:54,120 --> 00:04:57,680 we should be able to wrap the filling inside that bread. 87 00:04:57,680 --> 00:05:01,120 This is a very happy dish to cook and it's full of great memories, 88 00:05:01,120 --> 00:05:04,400 so I'm just going to put my heart into it. 89 00:05:06,120 --> 00:05:10,440 Celebrities, 30 minutes gone, one hour on the clock. 90 00:05:14,080 --> 00:05:15,880 Alfie Boe, classical singer. 91 00:05:15,880 --> 00:05:19,520 His style of cooking usually packs a punch. 92 00:05:19,520 --> 00:05:21,000 He's given us great show stoppers, 93 00:05:21,000 --> 00:05:24,160 and he's always been inspired by the food of Italy. 94 00:05:24,160 --> 00:05:27,200 When he puts on a show, he puts on a proper show. 95 00:05:27,200 --> 00:05:29,600 HE SINGS OPERATICALLY 96 00:05:33,840 --> 00:05:35,560 Oh, my God. 97 00:05:39,040 --> 00:05:41,560 Today, I'm baking a cake that consists of two cakes. 98 00:05:41,560 --> 00:05:42,880 One is parkin, 99 00:05:42,880 --> 00:05:46,640 which was my father's favourite cake growing up in Lancashire, 100 00:05:46,640 --> 00:05:48,520 and the second is a joconde cake, 101 00:05:48,520 --> 00:05:51,880 which is actually also called les miserables. 102 00:05:51,880 --> 00:05:55,320 And my dad used to encourage me a lot to fulfil my dreams, 103 00:05:55,320 --> 00:05:57,840 and one of my dreams was to be a singer. 104 00:05:57,840 --> 00:05:59,840 And I took part in Les Miserables, 105 00:05:59,840 --> 00:06:03,760 so I thought the two go hand in hand. 106 00:06:03,760 --> 00:06:07,600 I'm so proud of Alfie Boe today because in another round, 107 00:06:07,600 --> 00:06:10,440 Alfie didn't manage to serve his cake properly. 108 00:06:10,440 --> 00:06:13,680 Oh, it's leaking, sorry. 109 00:06:13,680 --> 00:06:16,080 And he was crestfallen. 110 00:06:16,080 --> 00:06:19,840 But here we are at one of the most tense parts of the competition, 111 00:06:19,840 --> 00:06:21,960 and he's cooking a two-layered cake. 112 00:06:24,240 --> 00:06:26,440 I've dedicated this dish to my father. 113 00:06:26,440 --> 00:06:28,560 I lost him 28 years ago. 114 00:06:28,560 --> 00:06:30,400 He was somebody that inspired me 115 00:06:30,400 --> 00:06:32,440 and told me that it'll always be all right. 116 00:06:32,440 --> 00:06:35,520 So, I'm making this cake for him in his memory... 117 00:06:35,520 --> 00:06:38,080 ..and I'm filling up, sorry. 118 00:06:38,080 --> 00:06:40,520 No, it's a big deal. Yeah. Yeah. 119 00:06:40,520 --> 00:06:42,040 Just before I walk on stage, 120 00:06:42,040 --> 00:06:45,720 I say a little thing in my head to my dad, "Give us a hand, Dad." 121 00:06:45,720 --> 00:06:47,440 Today, I asked him as well. 122 00:06:49,920 --> 00:06:52,400 We will have layers of parkin - 123 00:06:52,400 --> 00:06:54,680 think of Christmas pudding without any fruit in it - 124 00:06:54,680 --> 00:06:58,040 flavoured with lots of ginger and spices, quite dense. 125 00:06:59,240 --> 00:07:02,040 Then a layer of coffee buttercream. 126 00:07:02,040 --> 00:07:05,840 Then a layer of joconde, le miserable cake. 127 00:07:05,840 --> 00:07:09,520 It's very, very light with a light flavour of almonds through it. 128 00:07:11,200 --> 00:07:13,760 Can I get some more eggs, please? 129 00:07:13,760 --> 00:07:15,480 I mixed my sugar in with my eggs. 130 00:07:15,480 --> 00:07:17,600 I should have put the sugar in with the water. 131 00:07:17,600 --> 00:07:20,200 So, I'm going to have to start this mix again now. 132 00:07:21,840 --> 00:07:24,600 He's got to be really careful here that we get a lovely 133 00:07:24,600 --> 00:07:27,560 construction of cake. If they're not even, 134 00:07:27,560 --> 00:07:30,720 the whole thing will topple like the Leaning Tower of Pisa. 135 00:07:33,280 --> 00:07:35,920 I love to eat this thing that I'm making today, 136 00:07:35,920 --> 00:07:38,159 and my special person is very special to me 137 00:07:38,159 --> 00:07:40,280 and I know that they would love to eat this as well. 138 00:07:40,280 --> 00:07:44,640 We can't help but be in love with drag artist Ginger Johnson. 139 00:07:46,560 --> 00:07:51,400 Her food is full of ingenuity and twists and excitement. 140 00:07:51,400 --> 00:07:55,280 She takes the ordinary and she makes it extraordinary. 141 00:07:55,280 --> 00:07:56,880 I'm making Christmas dinner. 142 00:07:56,880 --> 00:08:00,200 So, I'm doing a festive baked salmon with roast potatoes, 143 00:08:00,200 --> 00:08:03,240 Yorkshire puddings and a shaved sprout salad. 144 00:08:03,240 --> 00:08:05,240 Hang on, no turkey? No, no turkey. 145 00:08:05,240 --> 00:08:07,400 Salmon is the classy way to go for Christmas for me. 146 00:08:07,400 --> 00:08:09,640 I like to spend the second half of Christmas Day 147 00:08:09,640 --> 00:08:11,400 dancing around the living room to lovely records, 148 00:08:11,400 --> 00:08:13,280 and you can't do that when you're full of turkey, can you? 149 00:08:13,280 --> 00:08:16,080 Who are you cooking this for? It's for someone special. 150 00:08:16,080 --> 00:08:17,440 This is for my dad. 151 00:08:17,440 --> 00:08:21,240 My dad is the one that really inspired my love of food and eating. 152 00:08:21,240 --> 00:08:23,880 He used to cook the most amazing things when I was growing up. 153 00:08:23,880 --> 00:08:26,240 And also, Christmas dinner was normally his job. 154 00:08:26,240 --> 00:08:28,480 So, this time, he's putting his feet up, 155 00:08:28,480 --> 00:08:30,520 I'm going to make us a delicious spread. 156 00:08:33,159 --> 00:08:38,799 My dad has always made me feel safe and loved. 157 00:08:38,799 --> 00:08:42,400 He's also been really supportive through my journey in drag 158 00:08:42,400 --> 00:08:44,920 and performance and all of the things that I've done. 159 00:08:44,920 --> 00:08:49,520 I know that there are a lot of queer people that are not as lucky as me 160 00:08:49,520 --> 00:08:52,040 to have such a supportive family, 161 00:08:52,040 --> 00:08:54,960 and I count myself incredibly lucky for that. 162 00:08:56,480 --> 00:08:58,200 We are getting a baked salmon, 163 00:08:58,200 --> 00:09:01,960 which is going to be covered with a sour cream and dill mixture, 164 00:09:01,960 --> 00:09:07,560 cranberries soaked in orange juice, alongside pomegranates and almonds. 165 00:09:07,560 --> 00:09:12,520 This is an unusual Christmas dinner by anybody's means. 166 00:09:12,520 --> 00:09:14,400 We've also got roast potatoes, 167 00:09:14,400 --> 00:09:18,440 hopefully really well seasoned and nice and crispy. 168 00:09:18,440 --> 00:09:21,400 Yorkshire puddings, which need to be light and fluffy 169 00:09:21,400 --> 00:09:23,640 and crispy on the outside. 170 00:09:25,200 --> 00:09:27,840 And with that, we've got a posh Christmas coleslaw. 171 00:09:27,840 --> 00:09:30,360 Brussels sprouts, shaved very, very thinly 172 00:09:30,360 --> 00:09:33,520 with a walnut dressing on the outside of it. 173 00:09:34,840 --> 00:09:37,920 Ginger's going to give us surprises, twists, turns 174 00:09:37,920 --> 00:09:42,360 and a playful look at some of these things that we know really well. 175 00:09:42,360 --> 00:09:44,280 It's never loads of time. It's only loads of time 176 00:09:44,280 --> 00:09:46,880 if you don't give yourself enough to do! 177 00:09:50,720 --> 00:09:55,040 Alun Wyn Jones' journey during this competition has been remarkable. 178 00:09:55,040 --> 00:09:58,960 We've seen him go from quite a timid, subdued person, 179 00:09:58,960 --> 00:10:04,240 and now he's grown into someone who strides in in a cape with a sword 180 00:10:04,240 --> 00:10:07,720 and throws down the most intricate dessert, which really wowed us. 181 00:10:07,720 --> 00:10:09,480 He's focused, he's precise, 182 00:10:09,480 --> 00:10:12,640 and his food's becoming more and more delicious. 183 00:10:14,920 --> 00:10:16,360 Are we going to Wales today? 184 00:10:16,360 --> 00:10:18,800 We are. This is a Welsh surf-and-turf, really. 185 00:10:18,800 --> 00:10:21,720 We've got lamb, we've got cockles, we've got laverbread, leek. 186 00:10:21,720 --> 00:10:24,640 So, a bit of everything in a few different ways. 187 00:10:24,640 --> 00:10:26,280 Who's inspiring the dish? 188 00:10:26,280 --> 00:10:28,640 Probably about three million people that supported me 189 00:10:28,640 --> 00:10:30,840 the first 20 years of my former career, 190 00:10:30,840 --> 00:10:33,560 but specifically my father for the laverbread. 191 00:10:33,560 --> 00:10:37,320 It was a staple for my dad on his Welsh breakfasts. 192 00:10:37,320 --> 00:10:39,080 And my wife for the lamb, 193 00:10:39,080 --> 00:10:41,840 because we had a rack of lamb on the wedding day. 194 00:10:41,840 --> 00:10:43,520 The three million people who supported you 195 00:10:43,520 --> 00:10:46,160 through your early part of your career, how challenging was that? 196 00:10:46,160 --> 00:10:48,240 Oh, I think Wales is a small place, 197 00:10:48,240 --> 00:10:51,760 but the support means a lot to people. Erm... 198 00:10:53,960 --> 00:10:55,960 Ah... 199 00:10:55,960 --> 00:10:57,800 I have been chopping onions as well. 200 00:11:00,720 --> 00:11:03,040 I'm fiercely proud of where I come from, 201 00:11:03,040 --> 00:11:04,440 and I was supported by a nation, 202 00:11:04,440 --> 00:11:06,080 so I'm probably feeling the pressure more 203 00:11:06,080 --> 00:11:09,080 because of what those people mean to me and, you know, 204 00:11:09,080 --> 00:11:12,800 the fact that I wouldn't be here without them. 205 00:11:12,800 --> 00:11:15,520 The road to ruin in the MasterChef kitchen 206 00:11:15,520 --> 00:11:18,720 is littered with racks of lamb. 207 00:11:18,720 --> 00:11:20,480 Feels like an easy thing to do, 208 00:11:20,480 --> 00:11:22,240 but you can end up with pink, unrendered fat 209 00:11:22,240 --> 00:11:23,520 and slightly tough meat. 210 00:11:26,080 --> 00:11:28,880 Dauphinoise potatoes with layers of laverbread, 211 00:11:28,880 --> 00:11:32,880 that lovely, salty seaweed. 212 00:11:32,880 --> 00:11:35,680 There needs to be lots of creaminess and decadence. 213 00:11:35,680 --> 00:11:40,840 There is nothing worse than half-cooked dauphinoise potato. 214 00:11:40,840 --> 00:11:43,000 It's going to be served with carrots, which have been 215 00:11:43,000 --> 00:11:46,400 cooked in carrot juice, so they're intensely flavoured. 216 00:11:46,400 --> 00:11:50,920 We've also got cockles, deep-fried, so they go really, really crispy. 217 00:11:50,920 --> 00:11:53,760 Those leeks need to be buttery and soft. 218 00:11:53,760 --> 00:11:58,520 That sauce needs to be lovely and shiny, rich flavours of lamb. 219 00:11:58,520 --> 00:12:01,320 He's got nowhere to hide here. Although it sounds understated, 220 00:12:01,320 --> 00:12:04,640 this is one of those dishes where anything can go wrong. 221 00:12:07,080 --> 00:12:09,720 There's 13 minutes left, everybody. 222 00:12:09,720 --> 00:12:13,680 Detail, detail, detail. 223 00:12:13,680 --> 00:12:16,320 It's Christmas. It's got to be gorgeous. 224 00:12:16,320 --> 00:12:17,960 And beauty takes time. 225 00:12:19,360 --> 00:12:20,920 Butter everywhere. 226 00:12:22,880 --> 00:12:26,560 It's all going really well. The meat is looking epic. 227 00:12:26,560 --> 00:12:28,560 I'm so happy with it. 228 00:12:32,360 --> 00:12:33,880 Look at that! 229 00:12:33,880 --> 00:12:38,040 Celebrities, you've got just five minutes left. Five minutes left. 230 00:12:38,040 --> 00:12:40,040 Oh, Alfie! 231 00:12:41,360 --> 00:12:43,920 Go on, you can do this. Yeah. 232 00:12:48,920 --> 00:12:51,560 Do you want to flash it in a pan, or what do you want to do? Yeah. 233 00:12:51,560 --> 00:12:54,960 Whatever you're going to do, you've got to get it on really fast, OK? 234 00:12:56,760 --> 00:12:59,400 Hello, kebab of my dreams. 235 00:13:01,600 --> 00:13:04,000 Blue plastic bags with bottles of fizz. 236 00:13:04,000 --> 00:13:06,440 You absolutely fascinate me. 237 00:13:06,440 --> 00:13:08,120 That's what I'm here for. 238 00:13:10,400 --> 00:13:13,080 60 seconds, everybody. Just 60 seconds. 239 00:13:20,440 --> 00:13:22,480 That's it, guys. Time's up. All done. 240 00:13:22,480 --> 00:13:24,800 Step away from your benches, please. Ginger, you done? 241 00:13:24,800 --> 00:13:27,640 Yeah, I've just got nine Yorkshire puddings to eat now. 242 00:13:31,400 --> 00:13:32,640 Ginger. 243 00:13:35,960 --> 00:13:37,560 Hello. 244 00:13:37,560 --> 00:13:42,480 Inspired by Christmas with her dad, drag artist Ginger has served 245 00:13:42,480 --> 00:13:46,920 festive baked salmon with a sour cream and dill sauce, 246 00:13:46,920 --> 00:13:52,080 topped with cranberries, pomegranate and toasted almonds, 247 00:13:52,080 --> 00:13:56,320 served with chilli, garlic and basil roast potatoes, 248 00:13:56,320 --> 00:14:00,680 a sprout coleslaw with a mustard and walnut dressing 249 00:14:00,680 --> 00:14:02,440 and a Yorkshire pudding. 250 00:14:08,280 --> 00:14:11,240 I think your fish is absolutely bang-on. 251 00:14:11,240 --> 00:14:13,920 Seasoned, soft. 252 00:14:13,920 --> 00:14:15,920 They are some good roast potatoes. 253 00:14:15,920 --> 00:14:18,880 They're all beautifully burnished and crisp 254 00:14:18,880 --> 00:14:21,560 in this concoction of chilli and garlic. 255 00:14:21,560 --> 00:14:23,800 They're so delicious. 256 00:14:23,800 --> 00:14:27,440 It's a tiny little delicate Yorkshire pudding. 257 00:14:27,440 --> 00:14:30,920 I like its kind of fluffy, plump lusciousness. 258 00:14:30,920 --> 00:14:34,240 I really get this feeling that I'm at yours, it's Christmas Day, 259 00:14:34,240 --> 00:14:35,800 and it's the one day that we're allowed 260 00:14:35,800 --> 00:14:40,440 to just take our eyelashes off. LAUGHS: Yes. 261 00:14:40,440 --> 00:14:43,080 The sprouts, I think they're ace. 262 00:14:43,080 --> 00:14:46,680 It's a fiery coleslaw mixture with walnuts. 263 00:14:46,680 --> 00:14:50,040 You've taken that piece of salmon and dressed it with this real 264 00:14:50,040 --> 00:14:53,000 surprising mixture of sour cream, which is sharp, 265 00:14:53,000 --> 00:14:57,480 and then sweetness coming from cranberries and pomegranate seeds. 266 00:14:57,480 --> 00:15:01,200 It's fun, it's exciting, and it's definitely Christmas. 267 00:15:01,200 --> 00:15:03,200 Thank you. 268 00:15:03,200 --> 00:15:06,960 My dad is going to be really proud of that food. 269 00:15:06,960 --> 00:15:10,200 I do have that post-Christmas lunch feeling. 270 00:15:10,200 --> 00:15:14,800 Well done! I feel full, weirdly, even though I didn't eat anything. 271 00:15:16,280 --> 00:15:21,520 Rugby legend Alun Wyn's dish, dedicated to his late father, 272 00:15:21,520 --> 00:15:24,320 his wife and his Welsh fans, 273 00:15:24,320 --> 00:15:29,240 is lamb cutlets on buttered leeks, 274 00:15:29,240 --> 00:15:32,160 with carrots cooked in carrot juice, 275 00:15:32,160 --> 00:15:36,160 deep-fried cockles, served with dauphinoise potatoes 276 00:15:36,160 --> 00:15:40,440 layered with laverbread, and a lamb sauce. 277 00:15:44,520 --> 00:15:47,240 I know and you know that you had problems with the lamb. 278 00:15:47,240 --> 00:15:48,760 The fat needs to be rendered down. 279 00:15:48,760 --> 00:15:51,760 It's maybe not as delicious as it could be. 280 00:15:51,760 --> 00:15:57,840 However, this dauphinoise is...just happiness. 281 00:15:57,840 --> 00:16:01,240 It's soft and it's creamy with laverbread. 282 00:16:01,240 --> 00:16:03,400 I think it's a fantastic addition. 283 00:16:03,400 --> 00:16:06,000 Your sauce has got a lot of depth. 284 00:16:06,000 --> 00:16:09,480 You cooked this for your wife, you cooked this for your father, 285 00:16:09,480 --> 00:16:11,040 but you cooked this for Wales. 286 00:16:11,040 --> 00:16:13,840 And this is Wales. Thank you. 287 00:16:13,840 --> 00:16:16,560 Listen, I've seen chefs cook lamb a lot less than that, 288 00:16:16,560 --> 00:16:20,240 but I would have liked that fat to be rendered just a little bit more. 289 00:16:20,240 --> 00:16:24,000 However, those cockles, they've gone really crispy on the outside, 290 00:16:24,000 --> 00:16:25,560 still salty from the sea. 291 00:16:25,560 --> 00:16:27,760 Your leeks are really well buttered. 292 00:16:27,760 --> 00:16:29,960 The carrots taste of a carrot. 293 00:16:31,400 --> 00:16:34,920 I think you've done a pretty good job, Alun Wyn. Thank you. 294 00:16:34,920 --> 00:16:38,320 Oh, it was obviously a mixed bag, but I'm still pleased. 295 00:16:38,320 --> 00:16:39,760 I'm still proud of it. 296 00:16:39,760 --> 00:16:42,440 I'd like to think Dad and my wife are proud, 297 00:16:42,440 --> 00:16:46,960 cos, you know, ultimately, I'm representing them. 298 00:16:46,960 --> 00:16:50,520 Broadcaster and author Dawn's dish is inspired 299 00:16:50,520 --> 00:16:54,080 by a date night memory with her husband Chris - 300 00:16:54,080 --> 00:16:58,480 a lamb and chicken kebab marinated in garlic, rosemary and thyme, 301 00:16:58,480 --> 00:17:04,800 with roast potatoes, garlic sauce, pineapple hot sauce, 302 00:17:04,800 --> 00:17:07,200 pickled cabbage slaw, 303 00:17:07,200 --> 00:17:12,960 a cucumber and herb salad and caraway and mace spiced flatbreads, 304 00:17:12,960 --> 00:17:16,920 served with champagne concealed in a plastic bag. 305 00:17:20,880 --> 00:17:22,079 That was quite a sight. 306 00:17:22,079 --> 00:17:26,440 That was literally like watching a boa constrictor swallow a goat. 307 00:17:33,280 --> 00:17:35,040 The meat is fantastic. 308 00:17:35,040 --> 00:17:38,720 It's cooked all the way through, crispy on the outside, still really 309 00:17:38,720 --> 00:17:43,080 lovely and moist, and all the juices have gone down those potatoes. 310 00:17:43,080 --> 00:17:45,120 Good, hot, ferocious chilli sauce, 311 00:17:45,120 --> 00:17:47,480 and the garlic sauce being rich and creamy. 312 00:17:47,480 --> 00:17:50,040 Breads are lovely and fluffy, which is great. 313 00:17:50,040 --> 00:17:52,680 I'm really, really happy indeed. Thank you. 314 00:17:52,680 --> 00:17:56,960 I really like your slaw, because it's got this whack of vinegar 315 00:17:56,960 --> 00:18:00,320 that cuts through everything else. 316 00:18:00,320 --> 00:18:06,160 I feel like it's 1998 and I'm on the 73 bus coming down Oxford Street 317 00:18:06,160 --> 00:18:10,880 at two o'clock in the morning and I've lost a shoe in a nightclub. 318 00:18:10,880 --> 00:18:14,960 This is fabulous. Thank you, Grace. Love, love, love, love. Thank you. 319 00:18:17,040 --> 00:18:20,040 I'm so happy. I'm so happy! I'm so happy. 320 00:18:20,040 --> 00:18:22,400 It was very bold, I think, 321 00:18:22,400 --> 00:18:24,840 to cook them a kebab at this stage in the competition, 322 00:18:24,840 --> 00:18:27,280 and they loved it. 323 00:18:27,280 --> 00:18:29,640 Cheers. 324 00:18:29,640 --> 00:18:31,320 I think Chris will have loved all of that. 325 00:18:31,320 --> 00:18:35,680 I think he'll feel really well represented and really loved. 326 00:18:35,680 --> 00:18:38,040 Hello. Hello. 327 00:18:38,040 --> 00:18:40,760 Finally, it's classical singer Alfie 328 00:18:40,760 --> 00:18:44,880 with a dessert dedicated to the memory of his dad - 329 00:18:44,880 --> 00:18:49,400 layers of Yorkshire ginger parkin, coffee buttercream 330 00:18:49,400 --> 00:18:51,480 and les miserables cake, 331 00:18:51,480 --> 00:18:53,920 an almond joconde sponge 332 00:18:53,920 --> 00:18:57,920 topped with ginger and cinnamon poached apricots. 333 00:19:02,600 --> 00:19:04,880 The les mis part of it is undercooked. 334 00:19:04,880 --> 00:19:08,960 Yeah. And because of that, it tastes a bit of eggs. 335 00:19:08,960 --> 00:19:10,640 Mmm, OK. 336 00:19:10,640 --> 00:19:13,680 But the parkin is just incredible. 337 00:19:13,680 --> 00:19:14,960 Ah. 338 00:19:14,960 --> 00:19:17,760 And it's gingery and it's satisfying. 339 00:19:17,760 --> 00:19:21,360 And I love your coffee buttercream. Thank you. Love it. 340 00:19:21,360 --> 00:19:24,040 The apricot works beautifully with that syrup 341 00:19:24,040 --> 00:19:25,560 going through the whole thing. 342 00:19:25,560 --> 00:19:28,240 But we have an issue with the amount of buttercream that's in there. 343 00:19:28,240 --> 00:19:31,320 There's just not enough of it. And it means it's quite dry. 344 00:19:33,280 --> 00:19:35,240 You know what? I'm feeling all right. 345 00:19:35,240 --> 00:19:37,920 I'm accepting my mistakes. 346 00:19:39,680 --> 00:19:41,720 I know my dad would have been proud. 347 00:19:41,720 --> 00:19:43,640 I know he would have had a laugh about it, 348 00:19:43,640 --> 00:19:45,680 which would have been good. 349 00:19:47,800 --> 00:19:50,040 Four extraordinary celebrity cooks. 350 00:19:50,040 --> 00:19:52,920 There was great intention. There was lots of invention. 351 00:19:52,920 --> 00:19:55,040 They are cooking from the heart. 352 00:19:55,040 --> 00:19:57,040 They are flooded with emotion. 353 00:19:57,040 --> 00:19:59,480 I hate this bit, because we all feel really morose, 354 00:19:59,480 --> 00:20:02,720 but we have to remember that we are the last four, 355 00:20:02,720 --> 00:20:04,240 and that's amazing. 356 00:20:04,240 --> 00:20:07,600 We've got a decision to make. We only have three places to give. 357 00:20:09,520 --> 00:20:13,760 This round showed Dawn O'Porter at her very best. 358 00:20:13,760 --> 00:20:15,480 Lovely big stand of meat, 359 00:20:15,480 --> 00:20:18,400 perfectly cooked, bits of chicken and lamb. 360 00:20:18,400 --> 00:20:20,880 We asked people to wear their hearts on their sleeves, 361 00:20:20,880 --> 00:20:23,080 and, wow, did she! 362 00:20:23,080 --> 00:20:25,360 Ginger and her celebration of Christmas - 363 00:20:25,360 --> 00:20:27,000 perfectly cooked salmon 364 00:20:27,000 --> 00:20:29,400 with cranberries, pomegranates and almonds. 365 00:20:29,400 --> 00:20:31,320 And it was delightful. 366 00:20:31,320 --> 00:20:33,760 Ginger cooked one of the greatest roast potatoes 367 00:20:33,760 --> 00:20:35,800 I've ever eaten in my life. 368 00:20:35,800 --> 00:20:39,840 Dawn and Ginger have got themselves a place in the final three. 369 00:20:39,840 --> 00:20:45,360 That means we've got a conversation about Alfie and Alun Wyn. 370 00:20:45,360 --> 00:20:48,640 Alfie Boe certainly faced his fears today. 371 00:20:48,640 --> 00:20:52,320 I loved his parkin, full of ginger and nutmeg. 372 00:20:52,320 --> 00:20:54,960 And his coffee cream was sweet and creamy. 373 00:20:54,960 --> 00:20:59,200 His other cake, his le mis cake, wasn't quite cooked enough. 374 00:20:59,200 --> 00:21:01,480 We didn't have the right amount of buttercream 375 00:21:01,480 --> 00:21:03,080 to keep it lovely and moist. 376 00:21:03,080 --> 00:21:05,360 It was just a bit dry. 377 00:21:06,680 --> 00:21:10,840 Alun Wyn cooked for us a classic dish, and he had nowhere to hide. 378 00:21:10,840 --> 00:21:13,240 Those dauphinoise potatoes were heavenly. 379 00:21:13,240 --> 00:21:16,920 He judged perfectly the level of laverbread there. 380 00:21:16,920 --> 00:21:18,680 But he had a hiccup. 381 00:21:18,680 --> 00:21:20,840 The lamb was cooked, it just didn't have that lovely 382 00:21:20,840 --> 00:21:24,480 flavour of the rendered fat that great roast lamb should have. 383 00:21:27,360 --> 00:21:31,600 Letting someone go at this stage just feels heartbreaking. 384 00:21:33,480 --> 00:21:36,520 If I got a place in the final three, I would have to ask 385 00:21:36,520 --> 00:21:41,280 John and Grace why, first of all! I wanted to push myself. 386 00:21:41,280 --> 00:21:43,200 That was something my dad always used to say - 387 00:21:43,200 --> 00:21:45,360 "Face your fears and go for it." 388 00:21:45,360 --> 00:21:48,400 And I did and made a really nice parkin! 389 00:21:51,120 --> 00:21:53,280 I don't know whether that's good enough to make the final three. 390 00:21:53,280 --> 00:21:55,800 I think I was a bit of a schoolboy with the meat. 391 00:21:55,800 --> 00:21:58,280 I'd still love to get through and have a chance to win. 392 00:21:58,280 --> 00:22:02,360 I got a plate out and everything was there, and it's not up to me now. 393 00:22:16,360 --> 00:22:19,840 Celebrities, sincerely, thank you. 394 00:22:19,840 --> 00:22:24,440 We asked you to cook with your heart on your sleeve, 395 00:22:24,440 --> 00:22:27,080 and you did just that. 396 00:22:29,280 --> 00:22:32,200 There are only three final places to give. 397 00:22:32,200 --> 00:22:35,120 That does mean one of you is leaving the competition. 398 00:22:38,480 --> 00:22:40,320 The celebrity leaving us... 399 00:22:42,400 --> 00:22:44,640 ..is Alfie. Yeah. 400 00:22:44,640 --> 00:22:46,280 No, it's good. 401 00:22:46,280 --> 00:22:48,200 Love you. 402 00:22:48,200 --> 00:22:50,440 Thank you so much. 403 00:22:50,440 --> 00:22:53,760 Alfie, you've been a joy. Thank you. Thank you, God bless. 404 00:22:57,920 --> 00:23:00,760 This has been quite precious. 405 00:23:00,760 --> 00:23:04,040 These moments in life that come about are very special. 406 00:23:04,040 --> 00:23:05,240 I'm super proud, 407 00:23:05,240 --> 00:23:09,840 and happy to be going home as a Celebrity MasterChef finalist. 408 00:23:11,640 --> 00:23:14,120 Congratulations, you're the final three. 409 00:23:14,120 --> 00:23:17,480 That was so emotional. I know, I know. What? 410 00:23:17,480 --> 00:23:21,640 I did not see this coming, but come it has and here I am. 411 00:23:22,760 --> 00:23:24,160 Wow, this competition, 412 00:23:24,160 --> 00:23:27,040 I never thought I would have been in so deep. 413 00:23:27,040 --> 00:23:29,640 What do I need to do to win? Well, beat Dawn and Ginge. 414 00:23:31,080 --> 00:23:33,120 I can't believe it! 415 00:23:33,120 --> 00:23:35,320 I just feel so proud of myself. 416 00:23:36,680 --> 00:23:39,800 I'm going to drink some champagne out of a blue plastic bag 417 00:23:39,800 --> 00:23:43,360 with my husband tonight and order a kebab! 418 00:23:43,360 --> 00:23:49,600 You have now earned the right to cook at Chef's Table. 419 00:23:50,920 --> 00:23:54,160 Hold on tight, ladies and gentlemen, you're in for a ride. 420 00:23:57,280 --> 00:24:00,400 Nestled in the heart of rural Staffordshire 421 00:24:00,400 --> 00:24:04,840 lies an exquisite culinary destination, 422 00:24:04,840 --> 00:24:06,000 The Boat, 423 00:24:06,000 --> 00:24:11,600 led by one of the UK's most exciting and innovative chefs, Liam Dillon. 424 00:24:14,560 --> 00:24:16,400 This is where it really counts. 425 00:24:16,400 --> 00:24:19,640 Now they are cooking with a chef for chefs. 426 00:24:19,640 --> 00:24:22,560 Our celebrities will be encountering ingredients 427 00:24:22,560 --> 00:24:25,280 they've never even worked with before. 428 00:24:25,280 --> 00:24:28,560 These are specialty ingredients with techniques 429 00:24:28,560 --> 00:24:31,480 which are usually reserved for the most professional chefs, 430 00:24:31,480 --> 00:24:34,720 and they've got to master it in three hours. 431 00:24:34,720 --> 00:24:36,320 Growing up in the Midlands, 432 00:24:36,320 --> 00:24:41,480 Liam's journey into the culinary arts began aged 16. 433 00:24:41,480 --> 00:24:44,440 I didn't know what to do at school. I was lacking that team spirit. 434 00:24:44,440 --> 00:24:47,520 I was craving a kind of unity. Teamwork, I think. 435 00:24:47,520 --> 00:24:50,000 I was looking at the RAF and the Marines and things like this, 436 00:24:50,000 --> 00:24:51,920 so it was very different to cookery. 437 00:24:51,920 --> 00:24:54,320 And I went to an open day at the College of Food 438 00:24:54,320 --> 00:24:56,640 in Birmingham and I just felt right. 439 00:24:56,640 --> 00:24:59,480 It clicked, it worked, and I really enjoyed it. 440 00:24:59,480 --> 00:25:02,800 After graduating, Liam's career took off 441 00:25:02,800 --> 00:25:06,600 when he went to work for culinary legend Marcus Wareing. 442 00:25:08,600 --> 00:25:10,600 Bit of a baptism of fire, should I say, 443 00:25:10,600 --> 00:25:12,760 coming straight from college into his kitchen. 444 00:25:12,760 --> 00:25:15,240 But I wouldn't be where I am now if I hadn't done that. 445 00:25:15,240 --> 00:25:18,120 The way you work, the way you conduct yourself, 446 00:25:18,120 --> 00:25:20,880 you pick up on these things as you go through your career. 447 00:25:20,880 --> 00:25:22,720 He went on to refine his craft 448 00:25:22,720 --> 00:25:25,240 at some of the world's most-celebrated 449 00:25:25,240 --> 00:25:27,920 three-Michelin-starred kitchens - 450 00:25:27,920 --> 00:25:31,200 New York's Eleven Madison Park 451 00:25:31,200 --> 00:25:33,600 and the world-renowned Noma. 452 00:25:33,600 --> 00:25:36,800 My time at Noma in Copenhagen, another eye-opening restaurant, 453 00:25:36,800 --> 00:25:39,840 and the way they worked and how they treated ingredients, 454 00:25:39,840 --> 00:25:41,480 with all these things, it was kind of building 455 00:25:41,480 --> 00:25:45,040 how I wanted to eventually cook and have my own restaurant. 456 00:25:45,040 --> 00:25:46,480 Table four, thank you. 457 00:25:50,720 --> 00:25:55,640 In 2017, Liam returned to his hometown of Lichfield 458 00:25:55,640 --> 00:25:58,480 and transformed a humble roadside eatery 459 00:25:58,480 --> 00:26:01,080 into a gastronomic sensation, 460 00:26:01,080 --> 00:26:04,000 with sustainability at the heart of every dish. 461 00:26:06,600 --> 00:26:09,840 I always wanted to have produce on site because we have the space. 462 00:26:09,840 --> 00:26:13,000 Now we have our own little micro farm. 463 00:26:13,000 --> 00:26:18,920 We have chickens, two fish tanks, our own bees, my own apiary. 464 00:26:18,920 --> 00:26:22,360 We have our own pigs, Betty and Peggy. 465 00:26:22,360 --> 00:26:23,960 Each year, we're improving it, 466 00:26:23,960 --> 00:26:26,720 expanding it to hopefully one day be self-sufficient 467 00:26:26,720 --> 00:26:29,240 with as much produce as we can. 468 00:26:29,240 --> 00:26:31,720 Within just three weeks of opening, 469 00:26:31,720 --> 00:26:34,600 his restaurant was featured in the Michelin Guide 470 00:26:34,600 --> 00:26:37,600 and has since earned three rosettes. 471 00:26:38,880 --> 00:26:41,480 My style and the style of The Boat is modern British, 472 00:26:41,480 --> 00:26:43,960 celebrating what the UK has to offer. 473 00:26:46,920 --> 00:26:49,480 When the celebs come in, I think they'll have a bit of a shock. 474 00:26:49,480 --> 00:26:52,840 You know, it's my reputation. We do have high standards. 475 00:26:52,840 --> 00:26:56,400 GRACE: This is a whole new level of stress for the celebrities. 476 00:26:56,400 --> 00:26:57,840 This is fine dining. 477 00:26:57,840 --> 00:27:00,480 This is like nothing they've done before. 478 00:27:00,480 --> 00:27:03,160 Liam's a proud chef and he is not going to let anything 479 00:27:03,160 --> 00:27:06,040 out of that kitchen unless it's absolutely perfect. 480 00:27:10,200 --> 00:27:11,480 Good morning. Morning. 481 00:27:11,480 --> 00:27:13,280 Welcome to The Boat, welcome to my kitchen. 482 00:27:13,280 --> 00:27:15,120 Today, you're going to be cooking a dish each 483 00:27:15,120 --> 00:27:18,280 from our current menu for six amazing chefs - 484 00:27:18,280 --> 00:27:23,000 Lisa Goodwin-Allen, Sat Bains, Paul Ainsworth, 485 00:27:23,000 --> 00:27:27,040 Dave Taylor, Chet Sharma and Chantelle Nicholson. 486 00:27:27,040 --> 00:27:29,760 Between these guests, there's five Michelin stars. 487 00:27:29,760 --> 00:27:32,720 So the pressure's really on. Ready? Yeah, let's do it. 488 00:27:32,720 --> 00:27:35,280 Let's do it. Lots to do, so let's get cracking. 489 00:27:37,760 --> 00:27:40,760 The celebrities will have three hours to prepare 490 00:27:40,760 --> 00:27:43,560 and cook their dishes. 491 00:27:43,560 --> 00:27:48,440 Dawn will be kicking off today's event with an intricate starter. 492 00:27:48,440 --> 00:27:49,840 Have you cooked quail before? 493 00:27:49,840 --> 00:27:52,280 I haven't cooked it myself, but my auntie used to 494 00:27:52,280 --> 00:27:56,160 roast us a whole quail each. Amazing. Yeah. I love it. 495 00:27:56,160 --> 00:27:58,640 Her dish is a roast quail breast 496 00:27:58,640 --> 00:28:03,120 with a quail leg terrine topped with toasted seeds. 497 00:28:03,120 --> 00:28:05,520 In a lot of my cookery, I try not to waste. 498 00:28:05,520 --> 00:28:09,080 But what I like is to use every part of the ingredient, 499 00:28:09,080 --> 00:28:10,640 whatever it may be. 500 00:28:10,640 --> 00:28:12,440 First of all, the quail has been poached. 501 00:28:12,440 --> 00:28:15,800 Then we're going to start to roast it. 502 00:28:15,800 --> 00:28:17,960 And get a lovely colour on the side of the quail. 503 00:28:17,960 --> 00:28:21,360 Get it nice and golden all the way round. 504 00:28:21,360 --> 00:28:24,160 With the quail, you want a nice pink look to the flesh. 505 00:28:24,160 --> 00:28:26,240 If it's undercooked, it's not nice at all. 506 00:28:26,240 --> 00:28:27,280 So, we're going to rest the quail 507 00:28:27,280 --> 00:28:32,800 while we bring the rest of the dish together. Smells amazing already. 508 00:28:32,800 --> 00:28:35,960 As well as cooking the quail on the crown perfectly, 509 00:28:35,960 --> 00:28:41,280 her second key component uses another part of the bird. 510 00:28:41,280 --> 00:28:44,520 And we take all the leg meat and make a little terrine with it. 511 00:28:44,520 --> 00:28:46,000 They're also going to take the bones 512 00:28:46,000 --> 00:28:48,000 and they're going to make a little pan sauce. 513 00:28:48,000 --> 00:28:49,600 Just make sure it's nice and light. 514 00:28:49,600 --> 00:28:51,520 If it's over reduced, it'll be too strong, 515 00:28:51,520 --> 00:28:53,120 and it'll just ruin the dish. 516 00:28:53,120 --> 00:28:56,280 The critical moment for Dawn will be to precisely carve 517 00:28:56,280 --> 00:29:00,600 the quail breast from the crown just before service. 518 00:29:00,600 --> 00:29:03,760 And just come down this way here. Sort of like a little chicken. 519 00:29:05,320 --> 00:29:06,920 Quail's a very delicate meat. 520 00:29:06,920 --> 00:29:08,880 It's fiddly, it's small. 521 00:29:08,880 --> 00:29:12,240 They've got to be quite precise with their knife skills. 522 00:29:12,240 --> 00:29:14,720 The dish is finished with pickled carrots, 523 00:29:14,720 --> 00:29:19,040 a smooth carrot puree and the quail sauce. 524 00:29:22,120 --> 00:29:23,960 Oh, it looks so pretty. 525 00:29:23,960 --> 00:29:27,280 Happy? Yeah. Obviously, now I've got to learn how to make the sauce, 526 00:29:27,280 --> 00:29:29,160 which is where I'll have a breakdown. You'll be great. 527 00:29:29,160 --> 00:29:30,960 You'll be great. 528 00:29:30,960 --> 00:29:33,800 I've just got to have a delicate hand and not burn the quail. 529 00:29:33,800 --> 00:29:35,960 What could possibly go wrong?! 530 00:29:37,600 --> 00:29:41,960 So, step one of this dish is to butcher six little quails, 531 00:29:41,960 --> 00:29:44,560 which is a dirty business. 532 00:29:46,720 --> 00:29:50,120 Oh, my God, what is that?! Little nubbin in there! 533 00:29:52,640 --> 00:29:55,560 It looks like Alun Wyn's doing some sort of DIY project over there. 534 00:29:55,560 --> 00:29:57,640 Is he making dinner or building the table we're going to eat off? 535 00:29:57,640 --> 00:29:59,600 Who knows? 536 00:29:59,600 --> 00:30:02,240 Alun Wyn's dish also requires butchery, 537 00:30:02,240 --> 00:30:07,080 as he's taking on a whole lamb saddle for today's main course - 538 00:30:07,080 --> 00:30:12,080 lamb loin with crispy sweetbreads and barbecued asparagus. 539 00:30:13,680 --> 00:30:16,840 This dish, again, it follows the using everything of the animal. 540 00:30:16,840 --> 00:30:18,880 The lamb they'll be using is the lamb that was grown 541 00:30:18,880 --> 00:30:22,080 on this land here. So, they need to be careful. 542 00:30:22,080 --> 00:30:25,280 My pride and joy, my girls. I was feeding them every day. 543 00:30:25,280 --> 00:30:28,040 So they need to make sure they give them a good send-off. 544 00:30:28,040 --> 00:30:31,560 Lovely parcels of lamb loin with a mousse around the outside, 545 00:30:31,560 --> 00:30:33,440 flavoured with lots and lots of herbs. 546 00:30:33,440 --> 00:30:36,960 Firm to the touch, but not hard in any way. 547 00:30:38,760 --> 00:30:42,040 So, we're just going to gently seal it here. 548 00:30:42,040 --> 00:30:43,440 I think a classic error is, 549 00:30:43,440 --> 00:30:46,920 it's not roasted well enough in the pan before it goes into the oven. 550 00:30:46,920 --> 00:30:48,800 That's a nice golden colour on the base. 551 00:30:48,800 --> 00:30:51,880 And it's very difficult, because you can't see how well it's cooked 552 00:30:51,880 --> 00:30:54,200 until you cut through that lamb. 553 00:30:54,200 --> 00:30:59,760 GRACE: Alun Wyn is a perfectionist and has rarely put a foot very wrong 554 00:30:59,760 --> 00:31:03,280 until the last round, when he messed up his lamb. 555 00:31:03,280 --> 00:31:05,720 This is his chance of redemption. 556 00:31:05,720 --> 00:31:07,240 LIAM: You cook much lamb? 557 00:31:07,240 --> 00:31:10,560 Don't ask. Right, OK. Didn't go too well? 558 00:31:10,560 --> 00:31:12,360 I've had better days, shall we say. OK. All right. 559 00:31:12,360 --> 00:31:14,440 Well, today's a better day. Yeah. Yeah. 560 00:31:15,640 --> 00:31:19,920 While the lamb roasts in the oven, Alun Wyn will need to juggle 561 00:31:19,920 --> 00:31:24,520 two crucial garnishes - deep-fried lamb sweetbreads... 562 00:31:24,520 --> 00:31:26,360 There's no timer on the deep-fat-fryer, though, is there? 563 00:31:26,360 --> 00:31:27,600 It's up here. OK. 564 00:31:27,600 --> 00:31:30,520 Essentially, once it's golden, it's ready to go. OK. 565 00:31:30,520 --> 00:31:33,120 ..and barbecued Lichfield asparagus. 566 00:31:36,920 --> 00:31:40,800 The dish is finished off with a vibrant herb emulsion 567 00:31:40,800 --> 00:31:43,440 and a lamb sauce with capers. 568 00:31:46,000 --> 00:31:47,040 Simple as that. 569 00:31:48,200 --> 00:31:49,240 Thank you, Chef. 570 00:31:51,440 --> 00:31:56,920 Using every part of the lamb, Alun Wyn must butcher down the loins... 571 00:31:56,920 --> 00:31:59,920 Did you see that? Two bang on 100. 572 00:31:59,920 --> 00:32:04,360 ..the trimmings for his mousse, and the bones for a sauce. 573 00:32:05,560 --> 00:32:07,400 The chef made it look far too easy. 574 00:32:07,400 --> 00:32:08,840 I like the simplicity of the plating, 575 00:32:08,840 --> 00:32:10,720 but I think there's a lot more that goes into it. 576 00:32:10,720 --> 00:32:13,960 Hopefully I can nail it today and Chef isn't shouting at me. 577 00:32:15,800 --> 00:32:18,360 Ginger is working on a coffee parfait 578 00:32:18,360 --> 00:32:23,880 for an unusual dessert with eight technically challenging elements. 579 00:32:23,880 --> 00:32:26,000 This is the only time I've been in the kitchen 580 00:32:26,000 --> 00:32:30,160 where a five-inch heel would actually really have helped me out. 581 00:32:31,400 --> 00:32:35,120 The coffee parfait will be paired with flavours of chocolate, 582 00:32:35,120 --> 00:32:37,480 hazelnut and artichoke. 583 00:32:38,640 --> 00:32:41,920 This dish was inspired by my time at Noma in Copenhagen, 584 00:32:41,920 --> 00:32:45,680 using a lot of savoury in sweet dishes. 585 00:32:45,680 --> 00:32:48,400 So the coffee parfait is going to be one of your first jobs... 586 00:32:48,400 --> 00:32:50,600 OK. ..cos that needs to go into the freezer and set. 587 00:32:50,600 --> 00:32:53,280 And then it's going to be sprayed with white chocolate. OK. 588 00:32:53,280 --> 00:32:55,560 We've got a chocolate ganache. 589 00:32:55,560 --> 00:32:57,600 We're going to pipe these on the plate. 590 00:32:57,600 --> 00:33:02,320 The desserts require someone that's precise and a steady hand. 591 00:33:02,320 --> 00:33:04,720 We have some Pedro Jimenez sherry jelly. 592 00:33:04,720 --> 00:33:06,760 So, these needs to get to the plate, Ginger, right, not... 593 00:33:06,760 --> 00:33:11,000 I was going to say. Have we got some spares? Yeah. 594 00:33:11,000 --> 00:33:12,800 Ginger will also have to deliver 595 00:33:12,800 --> 00:33:15,760 a praline and dark chocolate feuilletine 596 00:33:15,760 --> 00:33:19,560 and Liam's signature artichoke ice cream. 597 00:33:19,560 --> 00:33:21,840 So you call this a rocher. OK. 598 00:33:21,840 --> 00:33:24,960 You scooped ice cream before? Erm, not like this. 599 00:33:26,600 --> 00:33:28,640 Scoop like this... Wow. 600 00:33:28,640 --> 00:33:31,000 The ice cream's not heavy, heavy artichoke. 601 00:33:31,000 --> 00:33:33,760 It's got a lovely subtle flavour running through it. 602 00:33:33,760 --> 00:33:36,640 You made that look really easy. 603 00:33:36,640 --> 00:33:40,280 Yeah, that needs to go into the ice cream machine...sharpish. 604 00:33:42,880 --> 00:33:44,200 Yeah, easy. 605 00:33:44,200 --> 00:33:46,440 LAUGHS: If you say so! 606 00:33:48,240 --> 00:33:51,440 Ice cream, parfait, jelly. 607 00:33:51,440 --> 00:33:53,040 That means lots of setting. 608 00:33:53,040 --> 00:33:56,240 Her biggest problem with this is time. 609 00:33:56,240 --> 00:33:58,200 I don't know enough about the things on that plate 610 00:33:58,200 --> 00:34:00,560 to say which one's going to be the hardest to do. 611 00:34:00,560 --> 00:34:03,600 It's all a bit of a mystery to me at the moment. 612 00:34:05,520 --> 00:34:08,440 A parfait, a mousse which has been set. 613 00:34:08,440 --> 00:34:11,800 It needs to be lovely and soft, but still slightly firm. 614 00:34:11,800 --> 00:34:13,360 I'm excited about my task today. 615 00:34:13,360 --> 00:34:16,320 Its very detail-orientated, isn't it? 616 00:34:16,320 --> 00:34:20,679 For me, fine-dining restaurants live and die by their dessert course. 617 00:34:20,679 --> 00:34:23,000 This isn't just putting some sticky toffee pudding out 618 00:34:23,000 --> 00:34:26,080 and a jug of custard. This is art. 619 00:34:26,080 --> 00:34:27,480 Freezer. Let's go. 620 00:34:28,760 --> 00:34:30,280 Great. 621 00:34:33,520 --> 00:34:38,679 The celebrities have just two hours left before service. 622 00:34:38,679 --> 00:34:43,639 On the starter, Dawn's only just finishing off her quail butchery. 623 00:34:43,639 --> 00:34:47,440 I feel like I'm slightly getting the hang of it now, five birds in. 624 00:34:47,440 --> 00:34:51,400 But it's not a pleasant job, that's for sure. 625 00:34:51,400 --> 00:34:55,000 She's also got the bones on for her sauce 626 00:34:55,000 --> 00:34:58,480 and is making a start on the terrine. 627 00:34:58,480 --> 00:35:01,960 Dawn's terrine is made up of the leg meat of those quails, 628 00:35:01,960 --> 00:35:04,600 which have been cooked slowly. 629 00:35:04,600 --> 00:35:09,360 There's a chicken mousse, which will be used to bind the quail leg meat. 630 00:35:09,360 --> 00:35:12,320 It's really hard work, and it's also just slippery and raw 631 00:35:12,320 --> 00:35:16,320 and disgusting. Yeah, raw chicken is really, really lovely! 632 00:35:16,320 --> 00:35:18,360 If that mousse splits, 633 00:35:18,360 --> 00:35:20,960 it's undercooked, it's not going to work. 634 00:35:20,960 --> 00:35:24,680 It's under my nails and I think it will be for some months. 635 00:35:24,680 --> 00:35:28,520 The reality of being inside a fine-dining kitchen 636 00:35:28,520 --> 00:35:30,920 is maybe sometimes a little bit unpleasant. 637 00:35:30,920 --> 00:35:33,560 Not for the squeamish. 638 00:35:33,560 --> 00:35:38,880 Her mousse prepped, Dawn now needs to get her quail sauce on the go. 639 00:35:38,880 --> 00:35:40,200 A good amount of Madeira, 640 00:35:40,200 --> 00:35:43,320 nice stock reduced down so it's going lovely and glossy. 641 00:35:43,320 --> 00:35:45,360 It can't be too thick, like jelly. 642 00:35:45,360 --> 00:35:49,200 It can't be too thin or it's going to be watery. 643 00:35:49,200 --> 00:35:50,520 That is so good. 644 00:35:50,520 --> 00:35:52,080 It's the kind of gravy you make on a Sunday 645 00:35:52,080 --> 00:35:55,400 where you have to text everyone you know and tell them about your gravy. 646 00:35:55,400 --> 00:35:59,320 Maybe it's just me that texts everyone I know about my gravy. 647 00:36:01,800 --> 00:36:06,800 Over on the lamb dish, Alun Wyn is also working on a complex sauce. 648 00:36:08,200 --> 00:36:12,040 So we've got fennel, carrots, rosemary, thyme, 649 00:36:12,040 --> 00:36:14,400 mint, garlic, coriander seeds. 650 00:36:14,400 --> 00:36:17,720 So, it's just the base before we add the alcohol. 651 00:36:17,720 --> 00:36:19,360 So, the sauce has got to be lovely and light. 652 00:36:19,360 --> 00:36:23,640 It's got to complement the lamb. It can't be sticky, claggy. 653 00:36:23,640 --> 00:36:25,320 Timing is the art form, I think, 654 00:36:25,320 --> 00:36:28,960 so I've just got to make sure it doesn't stick or burn, so... 655 00:36:28,960 --> 00:36:31,600 If it's over reduced, it's not going to taste very good at all, 656 00:36:31,600 --> 00:36:33,080 and it's going to look horrible on a plate, 657 00:36:33,080 --> 00:36:36,640 and it'll end up being like lamb tar. 658 00:36:36,640 --> 00:36:40,920 It's like being in a sauna, where you're putting alcohol on the coals. 659 00:36:43,320 --> 00:36:45,240 With his sauce reducing, 660 00:36:45,240 --> 00:36:50,240 he can move on to the all-important lamb mousse that will top the loin. 661 00:36:50,240 --> 00:36:53,120 So, it's got the lamb in there, egg white, cream, 662 00:36:53,120 --> 00:36:55,360 a little bit of seasoning, blitzed it, 663 00:36:55,360 --> 00:36:57,240 and now we've put it through the drum sieve. 664 00:36:57,240 --> 00:37:00,280 Getting this mousse smooth, it's a pivotal part, really. 665 00:37:00,280 --> 00:37:01,360 The showpiece, isn't it? Yeah. 666 00:37:01,360 --> 00:37:03,440 And if that's not right, then the whole dish falls apart. Exactly. 667 00:37:03,440 --> 00:37:05,320 I just want to make sure that's right. 668 00:37:08,560 --> 00:37:10,720 With her parfaits in to freeze, 669 00:37:10,720 --> 00:37:13,520 Ginger's tackling the next time-critical element 670 00:37:13,520 --> 00:37:16,960 of her dessert - the vegetable ice cream. 671 00:37:18,480 --> 00:37:21,200 I've never seen an artichoke with its clothes off before. 672 00:37:21,200 --> 00:37:23,000 Normally it's a beautiful little green thing. 673 00:37:23,000 --> 00:37:26,720 They look like little angry potatoes that have gone wayward in life. 674 00:37:26,720 --> 00:37:28,600 The surprise in that ice cream, of course, 675 00:37:28,600 --> 00:37:31,800 will have the flavour of that nutty root vegetable, 676 00:37:31,800 --> 00:37:34,160 Jerusalem artichokes, but they go brown. 677 00:37:34,160 --> 00:37:36,160 So, Ginger's got to be careful that she gets them 678 00:37:36,160 --> 00:37:40,240 in milk really quickly so they stay lovely and white. 679 00:37:40,240 --> 00:37:44,240 Ice cream under way, her next technically challenging component 680 00:37:44,240 --> 00:37:48,680 is the sherry jelly, which also needs time to set. 681 00:37:48,680 --> 00:37:51,240 So, we use a Pedro Jimenez sherry to go in the jelly. 682 00:37:51,240 --> 00:37:55,640 It can't be boiled, because you'll boil off the lovely sweet flavour. 683 00:37:57,320 --> 00:37:59,240 Hello, Ginger, how are you doing? Hello. 684 00:37:59,240 --> 00:38:01,640 This is another situation of lots of different 685 00:38:01,640 --> 00:38:04,240 pots of slop that will hopefully turn into something delightful. 686 00:38:04,240 --> 00:38:06,760 I think the problem is going to be putting it all together, isn't it? 687 00:38:06,760 --> 00:38:10,560 Yes. Everything has to be in the right solid or liquid state 688 00:38:10,560 --> 00:38:12,000 for it all to happen. 689 00:38:12,000 --> 00:38:13,760 I feel like you're starting to become at home 690 00:38:13,760 --> 00:38:15,120 doing these fancy puddings. 691 00:38:15,120 --> 00:38:17,240 I'm beginning to trust the process a lot more. 692 00:38:17,240 --> 00:38:19,440 I'm just casting that doubt to one side now. 693 00:38:19,440 --> 00:38:21,160 That doubt's none of my business. 694 00:38:22,400 --> 00:38:25,800 1...50. 695 00:38:25,800 --> 00:38:30,560 Ginger has so many things to keep her beautiful lashed eyes on. 696 00:38:30,560 --> 00:38:32,720 Unless everything's completely set and done properly, 697 00:38:32,720 --> 00:38:36,160 Ginger doesn't have a dessert. She's got herself a milkshake. 698 00:38:36,160 --> 00:38:39,040 I think we're in good shape. No-one else seems to be panicking. 699 00:38:39,040 --> 00:38:42,280 I'm not going to panic! 700 00:38:42,280 --> 00:38:45,040 Half the prep time has gone. 701 00:38:45,040 --> 00:38:47,600 Right, guys. Dawn, you're first up in 90 minutes. 702 00:38:47,600 --> 00:38:50,320 Yes, Chef. Thank you. ALUN WYN: Yes, Chef! 703 00:38:50,320 --> 00:38:52,360 Yum... 704 00:38:52,360 --> 00:38:55,760 Over on the starter, Dawn now has the fiddly task 705 00:38:55,760 --> 00:39:00,000 of picking the quail leg meat for the terrine. 706 00:39:00,000 --> 00:39:01,040 Good Lord. 707 00:39:01,040 --> 00:39:06,240 It's much easier to get the meat off the bone with your teeth! 708 00:39:06,240 --> 00:39:08,720 If I could bite this off... 709 00:39:08,720 --> 00:39:10,680 She has to check through every single bit 710 00:39:10,680 --> 00:39:11,880 to make sure there's no bones. 711 00:39:11,880 --> 00:39:14,560 And we are talking about the smallest piece of bone. 712 00:39:14,560 --> 00:39:17,480 Nobody wants to find bone in something which should be 713 00:39:17,480 --> 00:39:19,200 a lovely smooth terrine. 714 00:39:19,200 --> 00:39:20,880 Chefs have got asbestos hands. 715 00:39:20,880 --> 00:39:23,840 He was like, "Just take all the meat off that chicken." It's so hot! 716 00:39:25,960 --> 00:39:28,520 Having raced to get the quail meat picked, 717 00:39:28,520 --> 00:39:33,120 it can now be combined with the chicken mousse and put on to steam. 718 00:39:33,120 --> 00:39:35,200 I'm getting into it now. I feel good about being in this kitchen. 719 00:39:35,200 --> 00:39:38,280 It's quite an overwhelming recipe cos there's so many elements to it. 720 00:39:38,280 --> 00:39:40,360 It's just really technical. 721 00:39:40,360 --> 00:39:43,440 So I'm just hoping I'm going to get it out on time. 722 00:39:43,440 --> 00:39:47,000 The problem with chicken mousse is that if it gets too hot, 723 00:39:47,000 --> 00:39:51,560 the proteins start to change and it becomes very, very grainy. 724 00:39:51,560 --> 00:39:53,520 The chefs will know exactly what they're looking for. 725 00:39:53,520 --> 00:39:56,680 That chicken mousse can't be grainy in any way at all. 726 00:39:58,320 --> 00:40:01,600 Also with a mousse to contend with is Alun Wyn, 727 00:40:01,600 --> 00:40:05,240 who's only just finished making it. 728 00:40:05,240 --> 00:40:06,480 It keeps the loin tender, 729 00:40:06,480 --> 00:40:07,880 because there's not a lot of fat in the loin, 730 00:40:07,880 --> 00:40:10,040 so you kind of replicate where the fat is 731 00:40:10,040 --> 00:40:11,920 and you're covering it with mousse to keep it nice and moist. 732 00:40:11,920 --> 00:40:14,120 You use a crepinette to hold it all together. 733 00:40:14,120 --> 00:40:16,840 I think it's the stomach lining of a lamb. 734 00:40:16,840 --> 00:40:18,720 Yeah. So, it's interesting stuff, isn't it? 735 00:40:18,720 --> 00:40:21,200 It's just relatively delicate. 736 00:40:21,200 --> 00:40:22,680 I am going to tear it, though. 737 00:40:25,400 --> 00:40:27,280 Complex? Yeah. Technical. 738 00:40:27,280 --> 00:40:29,800 Do you know, it's... It's nice being in an environment, 739 00:40:29,800 --> 00:40:32,520 a little bit of pressure, you achieve something, and there's 740 00:40:32,520 --> 00:40:35,200 elements here that I've never done, and that's what I'm enjoying. 741 00:40:35,200 --> 00:40:40,160 The prep that has gone into the mousse has just been mind-boggling. 742 00:40:40,160 --> 00:40:44,080 Flipping heck, I just realised we've got so much more to do. 743 00:40:44,080 --> 00:40:47,200 Quite a few things to do on the main course. Yeah. 744 00:40:47,200 --> 00:40:49,240 Alun Wyn, he's put himself a little bit behind it, 745 00:40:49,240 --> 00:40:51,000 but he's picking up the speed a little bit. 746 00:40:51,000 --> 00:40:53,400 He knows he's got a lot to get on with. 747 00:40:53,400 --> 00:40:57,040 Sweetbreads, the gland from inside the neck of the lamb. 748 00:40:57,040 --> 00:40:58,800 They're quite delicate, quite small. 749 00:40:58,800 --> 00:41:00,800 Never done sweetbreads before. 750 00:41:00,800 --> 00:41:02,560 I've got to take the membrane off now, 751 00:41:02,560 --> 00:41:05,440 and then I've got to panne them, ready to fry them. 752 00:41:05,440 --> 00:41:07,200 Right, Alun Wyn, you've got an hour, yeah? 753 00:41:07,200 --> 00:41:10,480 Crack on and you'll be sweet. You'll be there. Yes, Chef. 754 00:41:11,600 --> 00:41:13,880 Liam is proud of his produce. 755 00:41:13,880 --> 00:41:17,000 That means that Alun Wyn here is under real pressure. 756 00:41:17,000 --> 00:41:19,520 He has to keep his eye on the clock as well. 757 00:41:19,520 --> 00:41:21,480 He can't afford to run behind. 758 00:41:21,480 --> 00:41:24,920 Those diners will want their food, and they'll want it to be exact. 759 00:41:27,800 --> 00:41:31,680 On pastry, Ginger is also up against it. 760 00:41:31,680 --> 00:41:34,680 Hello. Welcome to Ginger's whisking corner. 761 00:41:34,680 --> 00:41:39,320 If you stand still long enough, I will whisk you as well. 762 00:41:39,320 --> 00:41:41,920 She's rushing to make another integral element 763 00:41:41,920 --> 00:41:43,600 that needs time to set. 764 00:41:45,440 --> 00:41:48,560 A ganache made with lots and lots of chocolate and cream 765 00:41:48,560 --> 00:41:51,440 so it whips up and becomes really creamy. 766 00:41:51,440 --> 00:41:53,680 I've now got to beat a load of butter into it 767 00:41:53,680 --> 00:41:56,680 until I get to ganache texture. 768 00:41:56,680 --> 00:41:59,400 This is hard work! 769 00:41:59,400 --> 00:42:01,760 Keep whisking. 770 00:42:01,760 --> 00:42:03,400 Whipped too long, it could curdle. 771 00:42:03,400 --> 00:42:06,440 Not whipped long enough, it could be grainy. 772 00:42:06,440 --> 00:42:10,840 So, push it all down, give it a twist. 773 00:42:10,840 --> 00:42:13,120 With so many elements to juggle, 774 00:42:13,120 --> 00:42:16,480 she's yet to finish a vital component. 775 00:42:16,480 --> 00:42:19,280 So, I'm adding the artichoke puree 776 00:42:19,280 --> 00:42:23,600 into the milk and egg and cream mixture. 777 00:42:25,880 --> 00:42:28,520 A crucial part of the ice cream - getting it up to temperature. 778 00:42:28,520 --> 00:42:31,040 Now I'm just waiting for this to get up to 84, 779 00:42:31,040 --> 00:42:33,760 and then I'm going to pour it over the bowl of ice. 780 00:42:33,760 --> 00:42:38,080 Yeah. And then we'll be good to go into the machine shortly, I think. 781 00:42:38,080 --> 00:42:41,280 Ginger has only just got her ice cream on to churn. 782 00:42:41,280 --> 00:42:43,760 That really only leaves her about an hour to make sure 783 00:42:43,760 --> 00:42:46,000 that ice cream is churned and properly set. 784 00:42:46,000 --> 00:42:48,920 If anything goes wrong with that ice cream, there's no coming back. 785 00:42:48,920 --> 00:42:52,280 This is really trying very hard to become ice cream, 786 00:42:52,280 --> 00:42:54,200 and it's not got long to get there. 787 00:42:54,200 --> 00:42:55,680 So, come on, you can do it. 788 00:42:55,680 --> 00:42:57,280 I believe in you. 789 00:42:57,280 --> 00:43:00,760 I'm feeling confident, but it really could all go south very quickly, 790 00:43:00,760 --> 00:43:02,520 I think, in the next half an hour. 791 00:43:04,360 --> 00:43:08,960 Today's guests are six of the UK's most-respected chefs. 792 00:43:10,680 --> 00:43:13,480 The reputation of The Boat is amazing, 793 00:43:13,480 --> 00:43:17,200 and the expectations from Liam will be through the roof. 794 00:43:17,200 --> 00:43:22,520 He'll want these celebrities to absolutely do his menu justice. 795 00:43:22,520 --> 00:43:25,280 So, Liam and I worked together many, many years ago. 796 00:43:25,280 --> 00:43:29,680 So, it's nice to be able to see how far he's come since that time. 797 00:43:29,680 --> 00:43:31,840 Liam's very inspirational in his philosophy, 798 00:43:31,840 --> 00:43:33,680 his best of being quite local. 799 00:43:33,680 --> 00:43:35,800 He's a phenomenal chef and I think, you know, we'll get 800 00:43:35,800 --> 00:43:38,600 some really good food out today if they can execute it well. 801 00:43:38,600 --> 00:43:40,480 I think they've got a challenge on their hands, really. 802 00:43:40,480 --> 00:43:43,840 You know, roast quail, sweetbreads, parfait, ice cream. 803 00:43:43,840 --> 00:43:46,160 So, loads of technical issues. 804 00:43:46,160 --> 00:43:47,840 I've been cooking for 20 years, 805 00:43:47,840 --> 00:43:49,960 and I would look at this menu and think 806 00:43:49,960 --> 00:43:51,720 it could go wrong pretty quickly. 807 00:43:51,720 --> 00:43:54,360 So, I'd be quite daunted as a complete amateur, 808 00:43:54,360 --> 00:43:56,600 let alone as a chef. 809 00:43:56,600 --> 00:43:59,880 Liam's been making waves in the area for a long, long time. 810 00:43:59,880 --> 00:44:04,280 This is all going to be delicious, great food and excited to eat it. 811 00:44:04,280 --> 00:44:06,320 Right, guys, listen up. Our guests have arrived. 812 00:44:06,320 --> 00:44:09,600 You've got exactly 30 minutes left. OK? So let's get a move on now. 813 00:44:09,600 --> 00:44:11,440 Yes, Chef! 814 00:44:11,440 --> 00:44:15,080 # It's getting hot in the kitchen! # 815 00:44:15,080 --> 00:44:17,680 On the starter, Dawn's in full flow 816 00:44:17,680 --> 00:44:21,040 with the first stage of her quail cookery. 817 00:44:21,040 --> 00:44:23,800 I'm just poaching my quail. 818 00:44:23,800 --> 00:44:27,120 There's a sentence I didn't think I'd ever say. 819 00:44:27,120 --> 00:44:29,560 That's a really key part of the dish. 820 00:44:29,560 --> 00:44:31,840 If she hasn't poached that correctly, 821 00:44:31,840 --> 00:44:34,880 then it's going to be undercooked or overcooked. 822 00:44:34,880 --> 00:44:37,160 While keeping one eye on the quail, 823 00:44:37,160 --> 00:44:40,360 she's still got three carrot garnishes to prep, 824 00:44:40,360 --> 00:44:42,520 the first being a puree. 825 00:44:42,520 --> 00:44:47,160 So cooking carrots in carrot juice and adding some chicken stock. 826 00:44:47,160 --> 00:44:50,360 It's so vibrant. Orange! 827 00:44:50,360 --> 00:44:52,040 The puree needs to be cooked well. 828 00:44:52,040 --> 00:44:56,320 It can't be split, it can't be grainy, with nice glossy colour. 829 00:44:56,320 --> 00:45:00,160 Sometimes you make a puree too wet and then it just falls on the plate. 830 00:45:00,160 --> 00:45:01,920 Can't have any of that. 831 00:45:01,920 --> 00:45:03,800 So indulgent. 832 00:45:03,800 --> 00:45:05,440 And silky. 833 00:45:05,440 --> 00:45:06,920 So beautiful. 834 00:45:10,240 --> 00:45:11,680 Oh, my God. 835 00:45:11,680 --> 00:45:14,920 I'm so clever. 836 00:45:14,920 --> 00:45:17,600 As service approaches, this is when the pressure is on. 837 00:45:17,600 --> 00:45:21,000 This is when you'd really rather be an octopus with several arms 838 00:45:21,000 --> 00:45:23,560 because you're going to have six pans on the go. 839 00:45:23,560 --> 00:45:26,120 If you miss something off that plate, 840 00:45:26,120 --> 00:45:27,960 it might be seen as a disaster. 841 00:45:29,640 --> 00:45:34,120 Despite multiple elements to her dish, Dawn's on top of her prep, 842 00:45:34,120 --> 00:45:38,280 but she now needs to portion the all-important quail leg terrine. 843 00:45:39,760 --> 00:45:41,920 Oh, God. Wow! 844 00:45:43,200 --> 00:45:46,600 There's a massive piece of bone in there. 845 00:45:46,600 --> 00:45:49,040 Just under 15 minutes to go before service, 846 00:45:49,040 --> 00:45:52,440 and Dawn's discovered a bone in the terrine for the starter. 847 00:45:52,440 --> 00:45:54,120 Oh, no! There's another bone in there. 848 00:45:54,120 --> 00:45:55,640 That could be a problem. 849 00:45:55,640 --> 00:45:57,680 You OK, Dawn? There's quite a big bit of bone in it, 850 00:45:57,680 --> 00:45:59,400 which I'm really confused about. 851 00:45:59,400 --> 00:46:01,520 I don't want Sat Bains eating a quail bone. 852 00:46:01,520 --> 00:46:04,960 I can completely appreciate that. No-one does. 853 00:46:04,960 --> 00:46:07,880 While Dawn rushes to rescue her terrines, 854 00:46:07,880 --> 00:46:11,000 over on the main, Alun Wyn has caught up 855 00:46:11,000 --> 00:46:13,360 and is checking on his sauce. 856 00:46:16,080 --> 00:46:17,560 That needs a bit more acidity. 857 00:46:17,560 --> 00:46:19,800 Get a nice big spoonful of capers in there. 858 00:46:22,400 --> 00:46:24,880 Yeah, great. OK. 859 00:46:24,880 --> 00:46:29,960 He now needs to face his nemesis and seal off his lamb. 860 00:46:29,960 --> 00:46:32,840 Turn them, cos you want that contact to the pan with the lamb. 861 00:46:32,840 --> 00:46:36,800 Alun Wyn can't afford a mistake like last time he cooked lamb for us. 862 00:46:36,800 --> 00:46:39,680 He can't overdo it and he can't underdo it. 863 00:46:39,680 --> 00:46:42,440 And then when you've done the ends, then into that tray, 864 00:46:42,440 --> 00:46:45,840 we'll pour over all the aromats and then into the oven. 865 00:46:47,800 --> 00:46:50,280 The lamb's in with the mousse and the covering, 866 00:46:50,280 --> 00:46:51,960 so hopefully it stays intact. 867 00:46:51,960 --> 00:46:54,560 Yeah, I've got the big man's reputation in the palm of my hands, 868 00:46:54,560 --> 00:46:55,920 so I'm trying not to drop it. 869 00:46:55,920 --> 00:46:57,600 LIAM LAUGHS 870 00:46:59,520 --> 00:47:04,760 On dessert, Ginger is yet to finish all eight of her components. 871 00:47:04,760 --> 00:47:09,080 This is the fanciest Rice Krispie cake you've ever made in your life. 872 00:47:09,080 --> 00:47:11,720 This might actually never make it into the food. 873 00:47:11,720 --> 00:47:15,360 I might just have to have this as a second breakfast. 874 00:47:15,360 --> 00:47:18,920 With the feuilletine cooling, it's also a race against time 875 00:47:18,920 --> 00:47:23,680 for her coffee parfaits that need to be sprayed with white chocolate. 876 00:47:23,680 --> 00:47:26,000 Get out of there. 877 00:47:26,000 --> 00:47:29,960 I've got to move quite quickly cos obviously I don't want them to melt. 878 00:47:32,680 --> 00:47:34,440 SHE CACKLES 879 00:47:35,600 --> 00:47:38,000 I wish I could do my make-up with this. 880 00:47:38,000 --> 00:47:39,720 I'm tempted to try. 881 00:47:39,720 --> 00:47:42,840 Put it all in a blender, stick it in here and see what happens. 882 00:47:42,840 --> 00:47:45,240 Ginger's parfaits could start to melt, 883 00:47:45,240 --> 00:47:48,040 the chocolate crust around the outside could break. 884 00:47:48,040 --> 00:47:51,920 She's got quite big hands and we're talking about delicate work here. 885 00:47:55,080 --> 00:47:56,320 OK! 886 00:48:02,160 --> 00:48:04,200 So, here's to a delicious lunch, guys. 887 00:48:04,200 --> 00:48:07,080 Cheers. Cheers, everyone. Good to see you all. Yes. 888 00:48:09,200 --> 00:48:12,360 OK, Dawn, it's go time. OK, let's go. 889 00:48:12,360 --> 00:48:16,920 It's crunch time for Dawn as she's the first to face service. 890 00:48:16,920 --> 00:48:21,240 It's all about getting the lovely golden colour all over the quail. 891 00:48:21,240 --> 00:48:24,440 Roast quail, heritage carrot, leg terrine, quail sauce. 892 00:48:24,440 --> 00:48:28,960 I mean, immediately, for me, it's a real celebration of quail. 893 00:48:28,960 --> 00:48:31,160 Turn it round using the contours of the pan. 894 00:48:31,160 --> 00:48:34,400 Beautiful. Oh, yeah, that looks great. Yeah? Lovely. 895 00:48:34,400 --> 00:48:38,800 There's a fine line with the quail cos it is such a delicate meat. 896 00:48:38,800 --> 00:48:42,960 Quails roasted, she now has to carve the breasts perfectly. 897 00:48:44,320 --> 00:48:46,920 Beautiful. Lovely colour, yeah? Yeah. Great. 898 00:48:49,680 --> 00:48:52,080 OK. So, the quail on, lovely. 899 00:48:54,760 --> 00:48:56,360 Delicious. 900 00:48:57,360 --> 00:48:59,000 Terrine, you have to make sure the leg meat 901 00:48:59,000 --> 00:49:00,920 is cooked all the way through. 902 00:49:00,920 --> 00:49:03,400 It's such a fine line between it being really tough 903 00:49:03,400 --> 00:49:05,560 and then being nice and tender. 904 00:49:08,240 --> 00:49:11,680 What's left to go on there now, Dawn? Some blobs. 905 00:49:11,680 --> 00:49:13,840 I'm actually interested to see what happens with the carrot. 906 00:49:13,840 --> 00:49:15,720 Is it going to bring enough life and acidity 907 00:49:15,720 --> 00:49:17,400 and sweetness to the dish as well? 908 00:49:17,400 --> 00:49:20,680 Oh, look at that. That's gorgeous. 909 00:49:20,680 --> 00:49:22,640 I think it's all going to come together last minute. 910 00:49:22,640 --> 00:49:24,640 So it's controlling the nerves to make sure that they get 911 00:49:24,640 --> 00:49:27,440 the plating absolutely beautiful. 912 00:49:27,440 --> 00:49:29,680 Let's start going please, Mitchell. 913 00:49:29,680 --> 00:49:31,640 Oh! Thank you. 914 00:49:33,960 --> 00:49:37,560 Well done. Well done. Thank you. Thank you. That was amazing. 915 00:49:39,200 --> 00:49:41,120 I'm really happy with how that went. 916 00:49:41,120 --> 00:49:44,920 It was all so pretty, and I made it. 917 00:49:44,920 --> 00:49:48,000 Dawn's starter is roast quail breast, 918 00:49:48,000 --> 00:49:50,600 with a quail leg and chicken mousse terrine 919 00:49:50,600 --> 00:49:53,000 topped with toasted seeds, 920 00:49:53,000 --> 00:49:55,840 served with pickled heritage carrots, 921 00:49:55,840 --> 00:49:57,360 carrot flowers, 922 00:49:57,360 --> 00:50:00,440 carrot puree and a quail sauce. 923 00:50:06,080 --> 00:50:09,080 My quail breast, the cooking is absolutely perfect. 924 00:50:09,080 --> 00:50:10,880 It's tender, it's pink. 925 00:50:10,880 --> 00:50:13,520 Love the carrot puree. The sauce kind of brings all together. 926 00:50:13,520 --> 00:50:15,600 It's got some real depth of flavour in there. 927 00:50:15,600 --> 00:50:17,120 The terrine was really well seasoned. 928 00:50:17,120 --> 00:50:19,520 And I think that extra balance of texture with the crunch 929 00:50:19,520 --> 00:50:22,200 on top of the terrine just kind of finished the whole thing off. 930 00:50:22,200 --> 00:50:24,760 Little pickled elements of the carrot that came through 931 00:50:24,760 --> 00:50:27,080 and really cut the richness of the sauce. 932 00:50:27,080 --> 00:50:28,760 Yeah, they should definitely be proud of themselves. 933 00:50:28,760 --> 00:50:30,880 It was a lovely, lovely plate of food. 934 00:50:30,880 --> 00:50:32,320 It's a really solid plate of food. 935 00:50:32,320 --> 00:50:34,880 The flavours were great, but unfortunately, 936 00:50:34,880 --> 00:50:38,480 just as I took my last bite, I found a bit of bone in the terrine. 937 00:50:40,280 --> 00:50:44,240 That is just remarkable. 938 00:50:44,240 --> 00:50:45,560 Still pink. 939 00:50:45,560 --> 00:50:47,920 I think the terrine is probably my favourite part. 940 00:50:47,920 --> 00:50:51,280 It's so soft. Our quail terrine - absolutely perfect. 941 00:50:51,280 --> 00:50:54,760 However, one of the chefs at table got a little bit of bone. Ah. 942 00:50:54,760 --> 00:50:57,080 But otherwise, I think it's pretty well spot-on. 943 00:50:57,080 --> 00:50:59,480 The shine on the sauce is just perfect. 944 00:50:59,480 --> 00:51:01,640 Love it. It's delicious. 945 00:51:01,640 --> 00:51:05,360 I feel quite emotional when you see how far Dawn has come. 946 00:51:05,360 --> 00:51:07,360 This is how fine dining should be. 947 00:51:08,600 --> 00:51:14,080 Next up, the pressure is on Alun Wyn to deliver the perfect main course. 948 00:51:14,080 --> 00:51:15,960 When they're nice and golden, we'll slice the lamb 949 00:51:15,960 --> 00:51:18,600 and then we're onto the pass. 950 00:51:18,600 --> 00:51:20,600 Lamb can go a few different ways. 951 00:51:20,600 --> 00:51:23,040 Getting that cooked down, that's not easy. 952 00:51:23,040 --> 00:51:25,280 Beautiful. Look at that. Stunning, mate. 953 00:51:25,280 --> 00:51:29,840 Lamb is a very intense flavour, so is the asparagus able to stand out? 954 00:51:29,840 --> 00:51:32,200 You want to, like, try and get loads of little char marks. 955 00:51:32,200 --> 00:51:33,520 It is all about the balance. 956 00:51:33,520 --> 00:51:37,960 Lovely dressing of the rapeseed oil over the top. OK, brilliant. 957 00:51:40,480 --> 00:51:43,520 Sweetbread is amazing, and that's a tricky thing to do. 958 00:51:43,520 --> 00:51:48,200 Get that beautiful exterior, but still nice and peaky in the centre. 959 00:51:48,200 --> 00:51:49,840 What's left to go on, Alun Wyn? 960 00:51:49,840 --> 00:51:52,520 Just the emulsion and then the sauce. 961 00:51:52,520 --> 00:51:54,760 It's looking very, very good. 962 00:51:54,760 --> 00:51:57,760 And I think that sauce is going to be key. Not too cloying. 963 00:51:57,760 --> 00:51:59,800 Nice and light and fresh. 964 00:51:59,800 --> 00:52:02,760 How's he done, Liam? Brilliantly well, from start to finish. 965 00:52:02,760 --> 00:52:05,680 Yeah, thank you. How gorgeous. 966 00:52:07,200 --> 00:52:08,520 LIAM: Well done, mate. Thank you very much. 967 00:52:08,520 --> 00:52:11,480 Cheers, appreciate that. Thank you. 968 00:52:11,480 --> 00:52:12,520 Excellent. 969 00:52:14,400 --> 00:52:16,000 Enjoyed it. I like the flow. 970 00:52:16,000 --> 00:52:18,960 I like once you're into the zone, as it were, you can focus. 971 00:52:18,960 --> 00:52:23,040 So, I'm just grateful to have the opportunity to put it out there. 972 00:52:23,040 --> 00:52:27,440 Alun Wyn has cooked lamb loin encased in a lamb mousse, 973 00:52:27,440 --> 00:52:30,160 with crispy lamb sweetbreads, 974 00:52:30,160 --> 00:52:33,880 barbecued asparagus and a herb emulsion, 975 00:52:33,880 --> 00:52:37,560 served with a lamb sauce finished with capers. 976 00:52:42,440 --> 00:52:44,720 That lamb loin cooked perfectly right, 977 00:52:44,720 --> 00:52:46,760 the sweetbread, nice and crispy on the outside, 978 00:52:46,760 --> 00:52:49,840 and that grilled barbecued asparagus just works really well. 979 00:52:49,840 --> 00:52:52,560 I think that's delicious. I think the mousse is incredible. 980 00:52:52,560 --> 00:52:54,480 Very light, perfectly cooked. 981 00:52:54,480 --> 00:52:57,440 You know, I like those little caperberries in the lamb sauce. 982 00:52:57,440 --> 00:52:59,320 That is pretty impressive. 983 00:52:59,320 --> 00:53:01,160 Yeah, I can't really fault much from it, 984 00:53:01,160 --> 00:53:05,440 which is pretty phenomenal, given their level of experience. 985 00:53:05,440 --> 00:53:08,400 That's probably one of the loveliest pieces of lamb I've ever eaten. 986 00:53:08,400 --> 00:53:11,280 To see Alun Wyn come back from that last round, 987 00:53:11,280 --> 00:53:13,320 where he made a bit of a mess of lamb, 988 00:53:13,320 --> 00:53:15,480 has really got me in the heart. 989 00:53:15,480 --> 00:53:17,800 Well seasoned, well flavoured, lots of skill. 990 00:53:17,800 --> 00:53:20,920 I think Alun Wyn should be very proud of himself. 991 00:53:20,920 --> 00:53:22,760 Finally, it's Ginger, 992 00:53:22,760 --> 00:53:25,600 who needs to bring together all eight elements 993 00:53:25,600 --> 00:53:27,600 of her technical dessert. 994 00:53:29,760 --> 00:53:31,760 So, the dessert sounds really interesting. 995 00:53:31,760 --> 00:53:35,080 I think within this is quite a balancing act. 996 00:53:35,080 --> 00:53:37,240 Right, then, parfait out. 997 00:53:38,600 --> 00:53:41,320 Coffee parfait can be such a powerful flavour. 998 00:53:41,320 --> 00:53:42,880 Getting the texture right of the parfait - 999 00:53:42,880 --> 00:53:44,360 you don't want it too frozen. 1000 00:53:44,360 --> 00:53:46,320 With the coffee and a bit of chocolate in there, 1001 00:53:46,320 --> 00:53:48,360 it should be a great kind of pairing. 1002 00:53:48,360 --> 00:53:49,760 Go, go. Lift up, lift up. Go, go, go, go, go, go. 1003 00:53:49,760 --> 00:53:51,600 That's it. And then one about there. 1004 00:53:51,600 --> 00:53:54,040 Yep. Go, Ginger. Brilliant. 1005 00:53:54,040 --> 00:53:56,640 What's left to go on after the ganache? Sherry jelly. 1006 00:53:56,640 --> 00:54:00,040 I've got crispy, crunchy things that I can't remember the name of. 1007 00:54:00,040 --> 00:54:03,240 Sherry jelly. Put them in the gaps. Here, here, here. 1008 00:54:03,240 --> 00:54:04,840 I think it all reads really well, 1009 00:54:04,840 --> 00:54:07,560 it's whether or not it can deliver on the palate. 1010 00:54:07,560 --> 00:54:09,520 To finish, it's the artichoke ice cream. 1011 00:54:09,520 --> 00:54:11,600 So, nice posh scoop, rocher. 1012 00:54:11,600 --> 00:54:13,960 Yeah. I'm going to give it a go. Good. 1013 00:54:13,960 --> 00:54:16,120 If they're going to do a quenelle with the ice cream, 1014 00:54:16,120 --> 00:54:18,040 obviously that's going to take a bit of practice. 1015 00:54:18,040 --> 00:54:20,520 Go again, go again. Back in. Where shall I put that? Back in. 1016 00:54:20,520 --> 00:54:21,840 Back in? That's it. Yeah. 1017 00:54:21,840 --> 00:54:25,200 Rotate now, round, and lift it up. OK, yeah. 1018 00:54:25,200 --> 00:54:28,400 Will the artichoke flavour still stand through in the ice cream 1019 00:54:28,400 --> 00:54:30,520 once it's gone through the cooking and freezing process? 1020 00:54:30,520 --> 00:54:31,840 That's perfect. 1021 00:54:33,280 --> 00:54:34,520 Hands, please. 1022 00:54:38,160 --> 00:54:39,840 Well done, Ginger. 1023 00:54:39,840 --> 00:54:42,320 Stressful day? Yeah, that was a journey. 1024 00:54:42,320 --> 00:54:43,960 It was a journey, but we got there at the end. 1025 00:54:43,960 --> 00:54:45,800 Absolutely. That was brilliant. You've done really well, so... 1026 00:54:45,800 --> 00:54:47,360 Thank you so much. ..congratulations. Well done. 1027 00:54:47,360 --> 00:54:48,440 You can relax now. Thanks a lot. 1028 00:54:48,440 --> 00:54:51,920 Well, after you've cleaned down! Let's go. 1029 00:54:51,920 --> 00:54:53,600 I would never have believed that that was something 1030 00:54:53,600 --> 00:54:55,360 that I was capable of a few weeks ago. 1031 00:54:55,360 --> 00:54:57,080 So, yeah, I'm really pleased. 1032 00:54:58,720 --> 00:55:02,400 For dessert, Ginger has made coffee parfait 1033 00:55:02,400 --> 00:55:05,840 sprayed with white chocolate, sherry jelly, 1034 00:55:05,840 --> 00:55:09,720 a chocolate ganache topped with roasted hazelnuts, 1035 00:55:09,720 --> 00:55:12,120 served with an artichoke ice cream, 1036 00:55:12,120 --> 00:55:16,480 chocolate feuilletine and pulled-chocolate tuiles. 1037 00:55:21,560 --> 00:55:23,840 Technically, it's probably one of the best desserts I've had 1038 00:55:23,840 --> 00:55:26,440 for a very, very long time. The balance is perfect. 1039 00:55:26,440 --> 00:55:28,440 The softness of the coffee's not too harsh. 1040 00:55:28,440 --> 00:55:30,040 It was like an adventure. 1041 00:55:30,040 --> 00:55:32,200 The artichoke ice cream was a winner. 1042 00:55:32,200 --> 00:55:33,520 You know, it's silky smooth, 1043 00:55:33,520 --> 00:55:36,000 but a great artichoke flavour coming through. 1044 00:55:36,000 --> 00:55:38,160 I love it. Yeah, yeah. Fantastic. 1045 00:55:38,160 --> 00:55:39,440 The chocolate's lovely. 1046 00:55:39,440 --> 00:55:44,000 It is an absolutely beautiful, well-executed dessert. 1047 00:55:44,000 --> 00:55:45,280 You wouldn't know, would you... 1048 00:55:45,280 --> 00:55:48,160 No. ..that this has been done by a celebrity? 1049 00:55:48,160 --> 00:55:51,640 I love the ganache. I love the Pedro Jiminez jelly. 1050 00:55:51,640 --> 00:55:53,760 This little bullet of booziness. 1051 00:55:53,760 --> 00:55:55,840 This dish is packed full of technique. 1052 00:55:55,840 --> 00:55:58,560 I think that Ginger's done a great job. Yeah. 1053 00:56:01,360 --> 00:56:03,400 APPLAUSE 1054 00:56:07,520 --> 00:56:10,800 Chefs, congratulations. What a great meal. 1055 00:56:10,800 --> 00:56:12,880 I don't think any of that food stuck out as something 1056 00:56:12,880 --> 00:56:15,360 that wouldn't have been prepared by a professional chef. 1057 00:56:15,360 --> 00:56:16,840 So you should be very, very proud. 1058 00:56:16,840 --> 00:56:19,600 Thank you so much. It was a pleasure to cook for you. 1059 00:56:19,600 --> 00:56:21,360 ALL: Thank you! Bye! 1060 00:56:24,720 --> 00:56:29,280 Oh, my goodness. We did it. I know. We did it. 1061 00:56:29,280 --> 00:56:30,600 It's been a great day overall. 1062 00:56:30,600 --> 00:56:32,440 They've come in with good attitude, been focused 1063 00:56:32,440 --> 00:56:35,200 and they've just gone with it, which is all you can ask. 1064 00:56:35,200 --> 00:56:38,280 It was really nerve-racking cooking for Michelin-starred chefs, 1065 00:56:38,280 --> 00:56:40,280 but I feel like I rose to the occasion. 1066 00:56:40,280 --> 00:56:43,680 So, yeah, I'm feeling really, really good about it. 1067 00:56:43,680 --> 00:56:46,720 That's a very thrilling group of people to cook lunch for, 1068 00:56:46,720 --> 00:56:49,280 and I learned loads as well. 1069 00:56:49,280 --> 00:56:52,040 The next challenge is the big one, and I'm sure the intensity 1070 00:56:52,040 --> 00:56:54,280 and the stress levels are going to go right back up. 1071 00:56:54,280 --> 00:56:56,760 Well done, guys. Ah... 1072 00:56:56,760 --> 00:57:00,000 I'm full of emotion talking about our three finalists 1073 00:57:00,000 --> 00:57:02,960 because we've seen them come so far. 1074 00:57:02,960 --> 00:57:05,640 We're amazing. All the lessons are over. 1075 00:57:05,640 --> 00:57:08,840 It's back to the MasterChef kitchen because there's three cooks, 1076 00:57:08,840 --> 00:57:10,920 and only one of them can be our winner. 1077 00:57:10,920 --> 00:57:15,120 One more to go. One more cook. Three courses then home. 1078 00:57:15,120 --> 00:57:17,520 Next time... Agh! 1079 00:57:17,520 --> 00:57:20,280 ..it's the Celebrity MasterChef final. 1080 00:57:20,280 --> 00:57:22,800 Don't panic. Don't panic. Ohh... 1081 00:57:22,800 --> 00:57:23,920 And Dawn... 1082 00:57:23,920 --> 00:57:25,440 Ouch, ouch, ouch, ouch. 1083 00:57:25,440 --> 00:57:26,640 ..Alun Wyn... 1084 00:57:26,640 --> 00:57:28,240 If it was easy, everyone would do it. 1085 00:57:28,240 --> 00:57:29,400 ..and Ginger... 1086 00:57:29,400 --> 00:57:31,080 OK. OK. Things are happening. 1087 00:57:31,080 --> 00:57:33,680 ..go all out to take the title. 1088 00:57:33,680 --> 00:57:35,200 I'm just trying to keep a calm head. 1089 00:57:35,200 --> 00:57:37,080 I'm very, very up against it. 1090 00:57:38,240 --> 00:57:40,160 You've smashed this out the park. 1091 00:57:40,160 --> 00:57:43,800 I don't have any notes other than...wow.