1 00:00:02,000 --> 00:00:04,640 It's the Celebrity MasterChef final. 2 00:00:05,680 --> 00:00:08,720 Five weeks of a fantastic, intense competition. 3 00:00:08,720 --> 00:00:10,400 Hee-hee-hee-hee-hee! 4 00:00:10,400 --> 00:00:11,640 Wish me luck. 5 00:00:11,640 --> 00:00:14,600 15 celebrities pushing themselves to the limit. 6 00:00:14,600 --> 00:00:16,160 Still no idea what I'm doing. 7 00:00:16,160 --> 00:00:17,760 This is not what I planned. 8 00:00:17,760 --> 00:00:19,720 I've never seen anything like it in my life. 9 00:00:19,720 --> 00:00:20,800 From actors... 10 00:00:20,800 --> 00:00:22,360 Eugh! 11 00:00:22,360 --> 00:00:23,600 ..to singers. 12 00:00:23,600 --> 00:00:26,240 # Brecon! # 13 00:00:26,240 --> 00:00:27,800 Pressure. 14 00:00:27,800 --> 00:00:30,200 ..from Gladiators to drag queens. 15 00:00:30,200 --> 00:00:32,720 Hello, welcome to Ginger's Whisking Corner. 16 00:00:32,720 --> 00:00:34,080 From reality stars... 17 00:00:34,080 --> 00:00:35,240 I'm stressed now. 18 00:00:35,240 --> 00:00:37,440 A lot going on, a lot going on. I'm flustered, boys. I'm flustered. 19 00:00:37,440 --> 00:00:39,320 ..to sports heroes. 20 00:00:39,320 --> 00:00:40,800 MACHINE HISSES 21 00:00:39,320 --> 00:00:40,800 I've broken it. 22 00:00:40,800 --> 00:00:44,320 And there's been so much emotion in this kitchen. 23 00:00:44,320 --> 00:00:45,960 Waahh! 24 00:00:45,960 --> 00:00:49,560 And, yes, sometimes it can be a little hit and miss. 25 00:00:49,560 --> 00:00:52,400 Oh, God, look at that. Oh, no! 26 00:00:52,400 --> 00:00:54,560 Whoa. 27 00:00:54,560 --> 00:00:55,960 What have you done to John? 28 00:00:55,960 --> 00:00:58,640 But we've also had the most amazing food. 29 00:00:58,640 --> 00:00:59,960 Extraordinary food. 30 00:00:59,960 --> 00:01:01,560 I love it. I love it. I love it. 31 00:01:02,840 --> 00:01:03,960 Boom. 32 00:01:05,400 --> 00:01:08,120 But now we're down to our final three. 33 00:01:10,240 --> 00:01:12,480 It is the final day 34 00:01:12,480 --> 00:01:14,000 of Dinner Lady Bootcamp. 35 00:01:14,000 --> 00:01:15,760 Today, we are all going to graduate, 36 00:01:15,760 --> 00:01:17,280 and take our hairnets off 37 00:01:17,280 --> 00:01:18,640 and throw them up into the air, 38 00:01:18,640 --> 00:01:21,800 and then somebody is going to be crowned the champion. 39 00:01:21,800 --> 00:01:22,960 I can't wait! 40 00:01:24,160 --> 00:01:26,160 Do you know what? It would be nice if I won. 41 00:01:26,160 --> 00:01:28,480 Yeah, I've been pushed out of the comfort zone, 42 00:01:28,480 --> 00:01:29,760 and I've had to test myself. 43 00:01:29,760 --> 00:01:31,600 But I've loved every minute. 44 00:01:31,600 --> 00:01:34,360 So, yeah, I guess I'm a glutton for punishment. 45 00:01:37,360 --> 00:01:40,680 I am so happy to be here today! 46 00:01:40,680 --> 00:01:41,920 Aaah! 47 00:01:41,920 --> 00:01:43,400 There's a one-in-three chance 48 00:01:43,400 --> 00:01:45,320 that I'm actually going to win MasterChef - 49 00:01:45,320 --> 00:01:47,600 and that's an incredible feeling, 50 00:01:47,600 --> 00:01:49,440 also a terrifying feeling. 51 00:01:50,759 --> 00:01:54,960 These three celebrities have been on the most intense cooking course 52 00:01:54,960 --> 00:01:57,440 the world can offer, 53 00:01:57,440 --> 00:01:59,360 but there can only be one winner. 54 00:01:59,360 --> 00:02:00,880 I'm going to tell you right now, Grace, 55 00:02:00,880 --> 00:02:02,800 it's going to go off with a bang. 56 00:02:23,440 --> 00:02:25,920 I am the strange little bald man 57 00:02:25,920 --> 00:02:27,720 that lives inside Ginger Johnson. 58 00:02:31,160 --> 00:02:34,320 I grew up in a tiny little village in County Durham, 59 00:02:34,320 --> 00:02:37,560 surrounded by trees and fields and cows. 60 00:02:41,000 --> 00:02:42,880 Hello. Hey, good morning. 61 00:02:42,880 --> 00:02:45,440 I think even from being a small child, 62 00:02:45,440 --> 00:02:47,640 I was always a little bit of a show-off. 63 00:02:47,640 --> 00:02:49,880 Please can I be the shiniest person in the UK? 64 00:02:51,360 --> 00:02:52,840 I've always liked attention. 65 00:02:52,840 --> 00:02:55,360 I've always liked people clapping at the end of things. 66 00:02:55,360 --> 00:02:57,800 That is so fab. Love that. 67 00:02:57,800 --> 00:02:59,400 In the time that I grew up, 68 00:02:59,400 --> 00:03:01,720 there weren't really a lot of queer people in the media. 69 00:03:01,720 --> 00:03:03,960 I think the closest I got to seeing a drag queen 70 00:03:03,960 --> 00:03:06,040 would be a pantomime dame. 71 00:03:06,040 --> 00:03:08,160 Shoulders out. Daring. 72 00:03:08,160 --> 00:03:11,040 And for a long time, if you'd asked me what I wanted to be 73 00:03:11,040 --> 00:03:13,840 when I grew up, I would've said a pantomime dame. 74 00:03:13,840 --> 00:03:16,000 Thank you, darling. See you soon. Bye. 75 00:03:19,600 --> 00:03:22,600 But I didn't really get into drag properly 76 00:03:22,600 --> 00:03:25,120 until I was at university. 77 00:03:25,120 --> 00:03:29,960 It takes about two and a half hours to get into full drag. 78 00:03:29,960 --> 00:03:35,400 And then it kind of all just snowballed from there. 79 00:03:35,400 --> 00:03:40,960 The UK's next Drag Race superstar is... 80 00:03:42,560 --> 00:03:44,120 ..Ginger Johnson. 81 00:03:44,120 --> 00:03:46,560 CHEERS 82 00:03:46,560 --> 00:03:51,040 And now Ginger Johnson is my entire life, basically. 83 00:03:51,040 --> 00:03:53,079 I'm actually quite a shy person, 84 00:03:53,079 --> 00:03:57,800 so Ginger gives me an opportunity to let out a wilder side of myself 85 00:03:57,800 --> 00:04:01,560 that doesn't really exist for me in this get up. 86 00:04:02,520 --> 00:04:04,080 Time to go and win a trophy. 87 00:04:06,720 --> 00:04:09,640 I have always been a big eater. 88 00:04:09,640 --> 00:04:12,240 My mum would do most of the cooking during the week, 89 00:04:12,240 --> 00:04:16,680 and then on a Saturday night, my dad would be in charge of the cooking. 90 00:04:16,680 --> 00:04:19,000 And we'd maybe have something a bit special. 91 00:04:19,000 --> 00:04:22,680 And that definitely inspired me to try lots of different things. 92 00:04:22,680 --> 00:04:26,640 So, I've always had a real passion for eating - and, now, for cooking. 93 00:04:26,640 --> 00:04:29,280 Hi, Viv. How are you doing? I'm good. How are you? 94 00:04:29,280 --> 00:04:30,800 Yeah, I'm good. I'm good. 95 00:04:30,800 --> 00:04:35,400 I live with my partner Viv, and my two gorgeous little cats. 96 00:04:35,400 --> 00:04:36,640 So, the final's coming up. 97 00:04:36,640 --> 00:04:38,760 How are you feeling about that, babes? 98 00:04:38,760 --> 00:04:40,960 I don't know. I am a little bit nervous. 99 00:04:40,960 --> 00:04:43,920 I think Viv is definitely happy that I've been in the competition. 100 00:04:43,920 --> 00:04:46,240 I think our dinners are getting more exciting. 101 00:04:46,240 --> 00:04:48,440 It is quite a boozy menu. 102 00:04:48,440 --> 00:04:49,920 Whether the judges like my food 103 00:04:49,920 --> 00:04:51,960 or they're just a little bit drunk and pliable. 104 00:04:51,960 --> 00:04:53,440 Who knows? 105 00:04:53,440 --> 00:04:55,840 But it's worked so far, so why not more? 106 00:04:55,840 --> 00:04:58,440 Ginger, are you ready? 107 00:04:58,440 --> 00:05:00,280 I'm coming. I'm coming. 108 00:05:00,280 --> 00:05:05,080 From the first time Ginger Johnson walked into this competition, 109 00:05:05,080 --> 00:05:07,280 I thought, "We've got something here." 110 00:05:07,280 --> 00:05:09,000 Oh, my gosh! Your earrings! 111 00:05:09,000 --> 00:05:10,400 I'm also dressed as a Battenberg cake, 112 00:05:10,400 --> 00:05:12,320 but you can't see it behind my apron. 113 00:05:12,320 --> 00:05:14,840 I just feel so dowdy. 114 00:05:14,840 --> 00:05:17,320 I thought I would come along, have a laugh, 115 00:05:17,320 --> 00:05:19,800 crack a couple of jokes, pack my wig up and leave. 116 00:05:19,800 --> 00:05:22,600 It does say satay sauce and the first point on the plan is, 117 00:05:22,600 --> 00:05:24,560 I have literally no idea. 118 00:05:24,560 --> 00:05:27,840 Bingo. This is a great start to the competition, Ginger. 119 00:05:27,840 --> 00:05:29,760 Oh, great. 120 00:05:29,760 --> 00:05:32,760 That prawn could not be more perfect. 121 00:05:32,760 --> 00:05:34,840 That is restaurant quality food. 122 00:05:34,840 --> 00:05:37,440 Absolutely wild. 123 00:05:37,440 --> 00:05:39,120 There was a real turning point 124 00:05:39,120 --> 00:05:43,159 when we cooked to get into the quarterfinal. 125 00:05:43,159 --> 00:05:46,360 Suddenly I thought, "OK, it's on now." 126 00:05:47,400 --> 00:05:48,760 I think it's great. 127 00:05:48,760 --> 00:05:52,840 Inventive, complex, and ambitious. 128 00:05:52,840 --> 00:05:54,920 Thank you. 129 00:05:54,920 --> 00:05:57,800 Ginger's food's not for the faint-hearted. 130 00:05:57,800 --> 00:06:00,400 There's enough garlic in that mayo to stun a donkey. 131 00:06:01,880 --> 00:06:03,880 Taking the everyday, the ordinary, 132 00:06:03,880 --> 00:06:06,040 and putting on a little bit of a surprise. 133 00:06:06,040 --> 00:06:09,040 I doubted you could add dill pickles to batter. 134 00:06:09,040 --> 00:06:11,240 It works. 135 00:06:11,240 --> 00:06:14,400 Ginger Johnson has never played it safe. 136 00:06:14,400 --> 00:06:17,640 It's unusual, technically really challenging, 137 00:06:17,640 --> 00:06:19,320 and I really like it. 138 00:06:19,320 --> 00:06:23,160 Being part of this competition, it's pushed me to be adventurous. 139 00:06:23,160 --> 00:06:24,720 Whoa! Yeah. 140 00:06:24,720 --> 00:06:26,760 This is quite an interesting combination. 141 00:06:26,760 --> 00:06:27,920 Trying to bring the creativity 142 00:06:27,920 --> 00:06:30,800 that I find in the rest of my life into food. 143 00:06:30,800 --> 00:06:33,320 I think that Ginger has proven that rhubarb 144 00:06:33,320 --> 00:06:35,240 most definitely goes with pork. 145 00:06:35,240 --> 00:06:38,159 Overall, she's just a trooper. 146 00:06:38,159 --> 00:06:40,920 But can you actually see what you are doing? I mean... 147 00:06:40,920 --> 00:06:42,880 Oh, yeah. You're grating with, like, 148 00:06:42,880 --> 00:06:45,280 basically, two tarantulas fighting. 149 00:06:45,280 --> 00:06:47,880 You can't half do drag, can you? 150 00:06:47,880 --> 00:06:52,000 Cooking as Ginger Johnson is not fun. 151 00:06:52,000 --> 00:06:54,600 Just calm down. Life is not this hard. 152 00:06:54,600 --> 00:06:56,640 It's a pan of sugar. Get a grip. 153 00:06:56,640 --> 00:06:59,520 I'm wearing two pairs of spanks, three pairs of tights, 154 00:06:59,520 --> 00:07:02,000 and a giant plastic hat on my head. 155 00:07:02,000 --> 00:07:05,400 Never mind the butter, I'm melting. 156 00:07:05,400 --> 00:07:07,960 I would have dinner at Ginger Johnson's house 157 00:07:07,960 --> 00:07:09,640 any night of the week. 158 00:07:09,640 --> 00:07:11,080 Hecky-decky. 159 00:07:11,080 --> 00:07:12,520 I want a party invite. 160 00:07:12,520 --> 00:07:15,480 Because I know that she's a huge personality... 161 00:07:15,480 --> 00:07:18,480 Out of my depth? I'm at the bottom of the ocean. 162 00:07:18,480 --> 00:07:19,560 ..a great big laugh... 163 00:07:19,560 --> 00:07:21,160 Ha-ha-ha-ha! 164 00:07:21,160 --> 00:07:23,000 ..but a really good cook. 165 00:07:23,000 --> 00:07:24,360 This is the most useful 166 00:07:24,360 --> 00:07:26,360 chocolate teapot I've ever met. 167 00:07:26,360 --> 00:07:27,520 Technically, it's probably 168 00:07:27,520 --> 00:07:29,960 one of the best desserts I've had for a very, very long time. 169 00:07:29,960 --> 00:07:32,840 I have caught the bug... 170 00:07:32,840 --> 00:07:34,920 That's absolutely fantastic. 171 00:07:34,920 --> 00:07:36,360 Ace. 172 00:07:36,360 --> 00:07:39,720 ..for the food and also for the competition. 173 00:07:39,720 --> 00:07:41,120 Job's a good 'un. 174 00:07:41,120 --> 00:07:43,000 Winning's not the most important thing in the world, 175 00:07:43,000 --> 00:07:44,800 but everybody loves to win. 176 00:07:54,560 --> 00:07:57,600 I grew up in Swansea in a village 177 00:07:57,600 --> 00:07:59,560 called Mumbles, very close to the sea. 178 00:08:01,240 --> 00:08:04,480 As a child, I was relatively large. 179 00:08:04,480 --> 00:08:08,000 My parents encouraged me to do quite a few sports. 180 00:08:08,000 --> 00:08:11,440 I had a sort of biological disposition towards rugby, 181 00:08:11,440 --> 00:08:12,640 for obvious reasons. 182 00:08:14,000 --> 00:08:17,960 I started probably playing properly at schoolboy level. 183 00:08:19,040 --> 00:08:21,520 I don't know if any of us ever thought I'd go on to, you know, 184 00:08:21,520 --> 00:08:25,880 play for Wales, let alone the Lions, and have a career as long as it was. 185 00:08:31,440 --> 00:08:36,039 To be in Cardiff in front of 75,000 people is a special thing. 186 00:08:36,039 --> 00:08:38,520 I look back on my career, in a lot of ways, and think, 187 00:08:38,520 --> 00:08:40,919 was that actually me? 188 00:08:40,919 --> 00:08:44,880 158 caps, a few wins, too many losses. 189 00:08:44,880 --> 00:08:47,040 But one hell of a journey. 190 00:08:48,640 --> 00:08:50,520 Hello, how are you? Hiya. 191 00:08:50,520 --> 00:08:51,840 Yeah, I'm fine. And you? 192 00:08:51,840 --> 00:08:52,960 Yeah, not too bad. 193 00:08:52,960 --> 00:08:55,080 I think I got my recipe down. 194 00:08:55,080 --> 00:08:57,160 Oh, my wife, Anwen. 195 00:08:57,160 --> 00:09:02,360 We met at a concert in Swansea 15, 16 years ago. 196 00:09:02,360 --> 00:09:04,680 Married for ten years, three kids, 197 00:09:04,680 --> 00:09:06,240 and life's good. 198 00:09:06,240 --> 00:09:09,480 How's the girls? Yeah, they're good. Obviously they're missing you. 199 00:09:09,480 --> 00:09:11,640 But they're looking forward to having you home. 200 00:09:11,640 --> 00:09:14,280 Well, as long as they're OK. With the trophy. 201 00:09:14,280 --> 00:09:17,280 It's funny, you know, food is a big part of family life. 202 00:09:17,280 --> 00:09:20,080 Ans does most of the stuff at home. 203 00:09:20,080 --> 00:09:22,360 I'll do some cooking when I come home, then, is it? 204 00:09:22,360 --> 00:09:23,760 First time for everything. 205 00:09:25,560 --> 00:09:28,000 OK. Only joking. All right. 206 00:09:29,440 --> 00:09:30,920 Yeah, what are we now? 207 00:09:30,920 --> 00:09:34,200 I'm just over...14 months retired. 208 00:09:35,720 --> 00:09:38,280 What do I miss the most about playing? 209 00:09:38,280 --> 00:09:40,000 The routine, the people. 210 00:09:40,000 --> 00:09:42,800 The pain, the feedback. 211 00:09:42,800 --> 00:09:45,240 Doing MasterChef has been cathartic in a way, 212 00:09:45,240 --> 00:09:49,240 because I've had something to focus on, channel my efforts, 213 00:09:49,240 --> 00:09:52,320 and I've loved it, and I never thought I would. 214 00:09:56,400 --> 00:10:00,480 Alun Wyn was probably one of our most nervous celebrities. 215 00:10:00,480 --> 00:10:03,200 There was a bit of apprehension, if I'm honest, about doing this, 216 00:10:03,200 --> 00:10:06,800 cos this is very far removed from probably my personality. 217 00:10:06,800 --> 00:10:09,840 At least you're smiling now. You weren't ten minutes ago. 218 00:10:09,840 --> 00:10:11,960 I'm always smiling on the inside. 219 00:10:11,960 --> 00:10:17,160 But a light went on when Alun Wyn began getting praised. 220 00:10:17,160 --> 00:10:19,520 Your salmon's cooked really nicely. 221 00:10:19,520 --> 00:10:20,840 To me, this is delicious. 222 00:10:20,840 --> 00:10:24,560 It feels like a classy thing that you've cooked for us. 223 00:10:24,560 --> 00:10:26,160 He's a classic cook. 224 00:10:26,160 --> 00:10:27,960 He understands technique. 225 00:10:27,960 --> 00:10:29,760 Oh, look at these. 226 00:10:29,760 --> 00:10:32,800 We asked Alun Wyn for more flavour, more oomph. 227 00:10:32,800 --> 00:10:35,920 It is delicious, but more spicy. 228 00:10:35,920 --> 00:10:37,680 Mm-hm. Pack it on. 229 00:10:37,680 --> 00:10:39,240 He took it on board. 230 00:10:39,240 --> 00:10:42,160 All I've wanted from you was a bit of va-va-voom. 231 00:10:42,160 --> 00:10:44,960 Congratulations, Alun Wyn, you've done it. 232 00:10:44,960 --> 00:10:46,960 The flavour of that jus. 233 00:10:46,960 --> 00:10:49,760 Real depth, real complexity. 234 00:10:49,760 --> 00:10:52,640 6'7", big hands - 235 00:10:52,640 --> 00:10:54,880 but the man can do finesse. 236 00:10:54,880 --> 00:10:57,240 For me, this is extraordinary. 237 00:10:57,240 --> 00:11:00,800 And he realised his true potential when he worked with Alexina 238 00:11:00,800 --> 00:11:03,640 and made that pretty little pavlova. 239 00:11:03,640 --> 00:11:05,760 I think you've done really, really well. 240 00:11:05,760 --> 00:11:07,400 Thank you. 241 00:11:07,400 --> 00:11:10,200 To be able to learn those skills and put it into practice, 242 00:11:10,200 --> 00:11:12,200 and go, well, actually, I can do that, 243 00:11:12,200 --> 00:11:14,320 has been a part of the process that I've really, really enjoyed. 244 00:11:14,320 --> 00:11:15,400 Oh! 245 00:11:15,400 --> 00:11:17,360 Sorry, I didn't realise it was going to take me three days to plate. 246 00:11:17,360 --> 00:11:18,600 Be worth the wait. 247 00:11:18,600 --> 00:11:21,400 I have to say that I'm very proud of him, from the bottom of my heart. 248 00:11:22,440 --> 00:11:25,920 We've also seen his love for his country shine through. 249 00:11:25,920 --> 00:11:28,360 This is a Welsh surf and turf, really. 250 00:11:28,360 --> 00:11:32,000 Wales is a small place, but the sport means a lot to people. 251 00:11:32,000 --> 00:11:33,280 Erm... 252 00:11:35,960 --> 00:11:37,440 HE CLEARS THROAT 253 00:11:37,440 --> 00:11:39,360 I have been chopping onions as well. 254 00:11:39,360 --> 00:11:42,600 You cooked this for your wife, you cooked this for your father, 255 00:11:42,600 --> 00:11:45,120 but you cooked this for Wales - and this is Wales. 256 00:11:46,680 --> 00:11:50,320 I feel like we have an entirely different Alun Wyn now 257 00:11:50,320 --> 00:11:52,880 than we did at the beginning of the competition. 258 00:11:54,160 --> 00:11:56,840 I can be quite fun despite this, erm... 259 00:11:56,840 --> 00:11:58,720 ..rough exterior. 260 00:12:00,720 --> 00:12:02,440 I think it's delightful. 261 00:12:02,440 --> 00:12:04,320 That man has great talent. 262 00:12:04,320 --> 00:12:06,280 That is pretty impressive. 263 00:12:06,280 --> 00:12:10,160 And he's proved himself that he has the right to be in the final three. 264 00:12:11,240 --> 00:12:13,360 This is crowd-pleasing, fantastic food 265 00:12:13,360 --> 00:12:16,160 with real elegance and sophistication. 266 00:12:16,160 --> 00:12:18,000 Thank you very much. 267 00:12:18,000 --> 00:12:20,520 It has been a longer journey than I expected, 268 00:12:20,520 --> 00:12:21,640 but it's been great. 269 00:12:21,640 --> 00:12:24,280 That is a glass of happiness. 270 00:12:24,280 --> 00:12:27,240 The final cook is going to be interesting. 271 00:12:27,240 --> 00:12:29,000 I was very competitive when I played. 272 00:12:29,000 --> 00:12:31,040 You got it absolutely bang on. 273 00:12:31,040 --> 00:12:34,560 And people will say it's only food - but it's not only food in Wales. 274 00:12:43,400 --> 00:12:45,400 I was born in Scotland, 275 00:12:45,400 --> 00:12:47,640 but my mum and dad split up 276 00:12:47,640 --> 00:12:50,640 before I was one. So, she moved with me and my sister down to Guernsey, 277 00:12:50,640 --> 00:12:52,880 where her family was, so I grew up in Guernsey. 278 00:12:55,600 --> 00:12:57,200 My mum got breast cancer, 279 00:12:57,200 --> 00:12:59,320 and she died just before I turned seven. 280 00:13:01,080 --> 00:13:03,800 My grandparents did their best until I was ten, 281 00:13:03,800 --> 00:13:06,120 and then they just got too old to have two girls, 282 00:13:06,120 --> 00:13:08,200 so we went to live with our aunt and uncle. 283 00:13:09,520 --> 00:13:11,160 My auntie's an amazing cook, 284 00:13:11,160 --> 00:13:12,720 and I used to be in awe 285 00:13:12,720 --> 00:13:16,640 of my auntie's ability to bring people to the table. 286 00:13:16,640 --> 00:13:18,600 The parties that she created - 287 00:13:18,600 --> 00:13:21,680 the Sunday roasts of, you know, 12, 14 people. 288 00:13:21,680 --> 00:13:25,480 The fact that we would sit together every night and have delicious food. 289 00:13:25,480 --> 00:13:29,760 And when I go home, it's the same as it ever was, she cooks a feast. 290 00:13:29,760 --> 00:13:31,720 I think I'm really emotional about food 291 00:13:31,720 --> 00:13:34,280 because it sort of saved me when I was growing up. 292 00:13:36,240 --> 00:13:39,240 I did a BA Honours degree in acting at Liverpool, 293 00:13:39,240 --> 00:13:41,600 and around the end of my second year 294 00:13:41,600 --> 00:13:43,960 decided that I didn't want to be an actress. 295 00:13:43,960 --> 00:13:48,000 So, I came down to London, and ended up getting into TV. 296 00:13:48,000 --> 00:13:49,360 Push! Ah! 297 00:13:49,360 --> 00:13:52,040 Gut! Suck up your gut! Ah! 298 00:13:52,040 --> 00:13:54,480 I'm a writer, and I've been fascinated by the obsession 299 00:13:54,480 --> 00:13:55,800 with size zero. 300 00:13:56,960 --> 00:14:00,480 So, the documentaries took me to America, and I was living in LA. 301 00:14:00,480 --> 00:14:02,320 I got a call one day from an editor 302 00:14:02,320 --> 00:14:04,880 who said that she'd read some of my journalism, 303 00:14:04,880 --> 00:14:06,760 would I consider writing fiction? 304 00:14:06,760 --> 00:14:10,080 And she gave me my first two-book deal. 305 00:14:10,080 --> 00:14:12,240 And I'm now on my ninth book. 306 00:14:14,240 --> 00:14:16,160 I met Chris in LA. 307 00:14:16,160 --> 00:14:18,000 We've been married 13 years. 308 00:14:18,000 --> 00:14:20,360 We had our babies there. 309 00:14:20,360 --> 00:14:24,800 Every Sunday, Chris and I would just have 20, 30 people over, 310 00:14:24,800 --> 00:14:26,440 and I would cook for everybody - 311 00:14:26,440 --> 00:14:29,760 and it just kind of developed this real feeder mentality. 312 00:14:30,880 --> 00:14:32,120 Mm, that's yummy. 313 00:14:32,120 --> 00:14:33,400 I love the texture of it. 314 00:14:33,400 --> 00:14:36,880 We only moved back to London a year and a half ago. 315 00:14:36,880 --> 00:14:38,960 Thanks very much. Have a good day. Thank you. Take care. 316 00:14:38,960 --> 00:14:40,960 But I still feed people every Sunday. 317 00:14:40,960 --> 00:14:42,200 I love doing it. 318 00:14:43,840 --> 00:14:46,520 We could say early in the competition that Dawn's food 319 00:14:46,520 --> 00:14:48,480 was a little bit rough and ready. 320 00:14:48,480 --> 00:14:50,360 I think that's fantastic. 321 00:14:50,360 --> 00:14:52,320 Massive, but fantastic. Massive... 322 00:14:52,320 --> 00:14:55,040 We know that she's exuberant and loves to feed people. 323 00:14:55,040 --> 00:14:57,360 You're not a fan of a petite portion, are you? 324 00:14:57,360 --> 00:14:58,840 No, absolutely not. 325 00:14:58,840 --> 00:15:01,160 Always generous, always full of ambition. 326 00:15:01,160 --> 00:15:04,040 No! Ah, I'm out of control. I'm out of control. 327 00:15:04,040 --> 00:15:09,360 You have cooked, yet again, enough for a herd of hungry wildebeest. 328 00:15:09,360 --> 00:15:12,920 Along the way, Dawn has listened, she's learned. 329 00:15:12,920 --> 00:15:15,280 We have seen her food change. 330 00:15:15,280 --> 00:15:18,120 I mean, I think this plate looks absolutely gorgeous. 331 00:15:18,120 --> 00:15:19,920 I've definitely pulled back a bit. 332 00:15:19,920 --> 00:15:21,880 Making things look prettier, refining it. 333 00:15:21,880 --> 00:15:23,840 More technique, more elegance. 334 00:15:23,840 --> 00:15:25,160 Ace. 335 00:15:25,160 --> 00:15:26,440 I'd pay money for it. 336 00:15:26,440 --> 00:15:27,720 Outstanding. 337 00:15:27,720 --> 00:15:29,600 That's been a lovely thing to learn. 338 00:15:29,600 --> 00:15:31,240 Wahey! 339 00:15:31,240 --> 00:15:33,280 I think she's amazing. 340 00:15:33,280 --> 00:15:36,200 We've asked these celebrities for passion, emotion, 341 00:15:36,200 --> 00:15:37,880 to tell us who they are. 342 00:15:37,880 --> 00:15:39,320 Fillet of mackerel. 343 00:15:39,320 --> 00:15:40,720 I'm taking you up to Scotland, 344 00:15:40,720 --> 00:15:42,640 which is one of my favourite places in the world. 345 00:15:42,640 --> 00:15:44,760 It's bonny. 346 00:15:44,760 --> 00:15:48,640 And she does that on a plate every time. 347 00:15:48,640 --> 00:15:51,320 My auntie would always cook a traditional Guernsey cake pudding 348 00:15:51,320 --> 00:15:53,240 called a Gache Melee. 349 00:15:53,240 --> 00:15:56,440 This is so far up my street. 350 00:15:56,440 --> 00:15:59,240 It has been fabulous to watch. 351 00:15:59,240 --> 00:16:01,240 I'm dedicating it to my husband Chris, 352 00:16:01,240 --> 00:16:02,680 who first told me he loved me 353 00:16:02,680 --> 00:16:05,160 and asked me to be his girlfriend in a kebab shop. 354 00:16:05,160 --> 00:16:06,840 The meat is fantastic. 355 00:16:06,840 --> 00:16:08,920 I'm really, really happy indeed. 356 00:16:08,920 --> 00:16:11,120 Everything has a story. 357 00:16:11,120 --> 00:16:14,120 Everything she cooks is for a reason. 358 00:16:14,120 --> 00:16:15,520 One more minute. 359 00:16:15,520 --> 00:16:17,360 The way that I perform is through my novels. 360 00:16:17,360 --> 00:16:18,600 I've written you one today. 361 00:16:20,280 --> 00:16:22,600 I love how playful this is. 362 00:16:22,600 --> 00:16:25,560 Getting this far in the competition has made me realise 363 00:16:25,560 --> 00:16:29,120 this is not just a hobby, this is something that I can really do. 364 00:16:29,120 --> 00:16:31,080 Holy camole. 365 00:16:31,080 --> 00:16:33,240 That ice cream is unbelievable. 366 00:16:33,240 --> 00:16:37,360 It ticks so many boxes of texture and flavour and fun. 367 00:16:37,360 --> 00:16:40,000 I would very happily finish the lot. 368 00:16:40,000 --> 00:16:42,040 So I've just gained so much confidence. 369 00:16:42,040 --> 00:16:43,120 Whoo! 370 00:16:43,120 --> 00:16:45,160 Would anybody like the trout? 371 00:16:45,160 --> 00:16:46,600 I think she done a great job. 372 00:16:46,600 --> 00:16:48,400 Service, please! 373 00:16:48,400 --> 00:16:51,400 My quail breast, the cooking is absolutely perfect. 374 00:16:51,400 --> 00:16:53,080 She now knows what she's got to do. 375 00:16:53,080 --> 00:16:55,440 She's got to bring that story and love and emotion... 376 00:16:55,440 --> 00:16:56,680 Ooh, ah, ooh, ooh! 377 00:16:56,680 --> 00:16:58,080 ..to those three courses. 378 00:16:58,080 --> 00:17:01,280 I don't think you really actually need to measure red wine, do you? 379 00:17:01,280 --> 00:17:04,920 MasterChef has been one of the best things I've ever done. 380 00:17:04,920 --> 00:17:06,160 This is fabulous. 381 00:17:06,160 --> 00:17:07,800 It just blow my mind. 382 00:17:07,800 --> 00:17:10,680 Did I actually believe that I could potentially win it? 383 00:17:10,680 --> 00:17:12,760 Wow. 384 00:17:12,760 --> 00:17:15,680 I don't know if those were the voices in my head when I started, 385 00:17:15,680 --> 00:17:18,319 but it's certainly the voice in my head now. 386 00:17:31,840 --> 00:17:34,000 Grace, this is it. 387 00:17:34,000 --> 00:17:36,600 The Celebrity MasterChef Grand Final. 388 00:17:38,000 --> 00:17:41,640 Dawn, Ginger, Alun Wyn. 389 00:17:43,280 --> 00:17:45,720 The thought that we can only give out one prize 390 00:17:45,720 --> 00:17:48,000 is keeping me awake at night, John. 391 00:17:51,840 --> 00:17:54,840 I've really grown to love Dawn and Alun Wyn. 392 00:17:54,840 --> 00:17:58,880 The only downside has been that there are no stairs in the kitchen, 393 00:17:58,880 --> 00:18:02,240 so I've had nothing to push them down to sabotage. 394 00:18:02,240 --> 00:18:04,360 They were both walking down the corridor earlier, 395 00:18:04,360 --> 00:18:05,960 and I just stuck my foot out. 396 00:18:05,960 --> 00:18:07,800 Annoyingly, neither of them tripped over. 397 00:18:07,800 --> 00:18:10,360 But I've still got time to bring them down. 398 00:18:11,720 --> 00:18:13,200 I do wish them well. 399 00:18:13,200 --> 00:18:16,120 But I'm wearing red for a reason today - I haven't had a chance 400 00:18:16,120 --> 00:18:18,960 to wear it in a competitive fixture for a long time. 401 00:18:18,960 --> 00:18:21,240 So, can we go and cook now, please? 402 00:18:27,040 --> 00:18:33,440 Welcome, friends, to the Celebrity MasterChef final. 403 00:18:36,120 --> 00:18:38,400 I'm so proud of everything that you've done, 404 00:18:38,400 --> 00:18:40,720 everything that you've achieved. 405 00:18:40,720 --> 00:18:43,600 But there can only be one winner. 406 00:18:44,960 --> 00:18:47,800 I'm getting emotional, so I'm going to now throw to John. 407 00:18:49,520 --> 00:18:52,920 You walked in the door five weeks ago as celebrities. 408 00:18:52,920 --> 00:18:55,160 You are now extraordinary cooks. 409 00:18:55,160 --> 00:18:58,800 Everything you've learned, it's all about today. 410 00:19:00,560 --> 00:19:03,400 Three courses, three hours... 411 00:19:03,400 --> 00:19:05,080 ..one champion. 412 00:19:06,200 --> 00:19:08,360 Ladies and gentlemen, for the last time, 413 00:19:08,360 --> 00:19:09,840 let's cook. 414 00:19:15,400 --> 00:19:17,080 I've been quite weepy today. 415 00:19:17,080 --> 00:19:18,680 I feel really emotional. 416 00:19:18,680 --> 00:19:21,760 So...slightly on the edge. 417 00:19:21,760 --> 00:19:23,440 But what will be will be. 418 00:19:25,040 --> 00:19:27,200 I'm just trying to take my time. 419 00:19:27,200 --> 00:19:29,040 Even though I look like I'm moving slow, 420 00:19:29,040 --> 00:19:31,440 the head is going relatively quickly, shall we say? 421 00:19:32,480 --> 00:19:34,520 I've never come into the kitchen shaking, 422 00:19:34,520 --> 00:19:36,840 but I think it's excitement as much as anything else. 423 00:19:36,840 --> 00:19:39,800 I'm like a little Jack Russell ready to tear a rabbit apart. 424 00:19:40,960 --> 00:19:45,000 If there's one thing I am today, it is determined. 425 00:19:46,120 --> 00:19:47,680 You know, this is go for broke. 426 00:19:47,680 --> 00:19:49,520 There's a trophy on the line here. 427 00:19:49,520 --> 00:19:52,000 So, I'm really, really going for it. 428 00:19:55,200 --> 00:19:57,320 Ginger, it's finals day. 429 00:19:57,320 --> 00:19:58,560 How you feeling? 430 00:19:58,560 --> 00:20:01,520 This is showtime for me, the dinner table is the stage today. 431 00:20:01,520 --> 00:20:04,920 I'm going to try and make the most fun, exciting, humorous food 432 00:20:04,920 --> 00:20:07,480 that I can, and hope that I entertain you with it. 433 00:20:07,480 --> 00:20:12,000 I am cooking you the ultimate 1970s contemporary dinner party. 434 00:20:15,600 --> 00:20:17,240 The 1970s! 435 00:20:17,240 --> 00:20:18,760 Surprise, surprise! 436 00:20:18,760 --> 00:20:22,640 I love the art, and the fashion, and the music, and the culture. 437 00:20:22,640 --> 00:20:26,760 So I've decided to make three courses inspired by the 1970s, 438 00:20:26,760 --> 00:20:30,320 but updated and given a little bit of Ginger twist on the side. 439 00:20:31,560 --> 00:20:34,000 I'm really excited about going back to the '70s. 440 00:20:34,000 --> 00:20:36,640 In the 1970s, I was wearing platform shoes 441 00:20:36,640 --> 00:20:38,680 and dancing away to Yellow Brick Road. 442 00:20:39,800 --> 00:20:42,000 So, we're starting with a Bloody Mary prawn cocktail 443 00:20:42,000 --> 00:20:44,160 with celery salted crisps and lemon mayo. 444 00:20:44,160 --> 00:20:46,080 You love a boozy twist, don't you? 445 00:20:46,080 --> 00:20:48,040 Yeah, there's quite a lot of booze in here, Grace, today. 446 00:20:48,040 --> 00:20:50,240 It was sort of by accident, but then I looked over it, 447 00:20:50,240 --> 00:20:52,880 and I was like, what's more '70s than a really boozy lunch? 448 00:20:54,400 --> 00:20:56,600 First course, prawn cocktail. 449 00:20:56,600 --> 00:20:58,320 Classically lovely prawns, 450 00:20:58,320 --> 00:21:01,600 a sauce made from mayonnaise and ketchup with Worcestershire sauce. 451 00:21:03,080 --> 00:21:06,120 But her sauce is going to be a Bloody Mary sauce. 452 00:21:06,120 --> 00:21:07,880 That means vodka. 453 00:21:07,880 --> 00:21:09,480 Make the sauce, cook the prawns, cool the prawns, 454 00:21:09,480 --> 00:21:11,600 fry the crisps, make the mayo, and do the cucumber. 455 00:21:11,600 --> 00:21:14,720 Ginger's prawns have been having a great old time. 456 00:21:14,720 --> 00:21:19,960 At the moment, they're sitting in a tomatoey, vodka Bloody Mary mixture. 457 00:21:19,960 --> 00:21:21,840 Soaking it all up. 458 00:21:21,840 --> 00:21:23,440 Oh, and I've made a jelly. 459 00:21:23,440 --> 00:21:25,040 God, I've been busy, haven't I? 460 00:21:25,040 --> 00:21:28,280 The spiciness of Worcestershire sauce, which she's doing as a jelly, 461 00:21:28,280 --> 00:21:30,840 inside that Bloody Mary sauce. 462 00:21:30,840 --> 00:21:32,960 So, a little surprise in there. 463 00:21:32,960 --> 00:21:35,320 That is pure Ginger Johnson. 464 00:21:35,320 --> 00:21:36,840 Crisps. 465 00:21:36,840 --> 00:21:40,360 And then on the side of that, we're getting crisps with celery salt. 466 00:21:40,360 --> 00:21:42,960 Wish the job was eat a bag of crisps. 467 00:21:42,960 --> 00:21:46,560 Unfortunately, it is MAKE a bag of crisps. 468 00:21:46,560 --> 00:21:49,440 There's sweetness, there's booze, there's prawns. 469 00:21:49,440 --> 00:21:52,200 Everything about this speaks to me. 470 00:21:52,200 --> 00:21:54,160 OK, that's happening. 471 00:21:54,160 --> 00:21:55,880 And what is going to be next? 472 00:21:57,360 --> 00:21:59,680 Ginger's main course, she's making a pie. 473 00:21:59,680 --> 00:22:01,480 But not a beef pie. No, no, no. 474 00:22:01,480 --> 00:22:04,200 Ginger's going 1970s, and an ode to duck a l'orange. 475 00:22:05,360 --> 00:22:07,080 It's a duck leg pie, so the bone of the leg 476 00:22:07,080 --> 00:22:08,840 sticks out the top of the pie. 477 00:22:08,840 --> 00:22:12,000 And inside it is an orangey, winey sauce. 478 00:22:12,000 --> 00:22:14,040 You know that I love pie. 479 00:22:14,040 --> 00:22:15,640 Don't you? 480 00:22:14,040 --> 00:22:15,640 GINGER LAUGHS 481 00:22:15,640 --> 00:22:17,720 I may have clocked that earlier in the competition, yes. 482 00:22:17,720 --> 00:22:20,320 I feel like I'm being manipulated slightly. 483 00:22:22,920 --> 00:22:26,880 She's making a pastry from lard, butter, flour and salt. 484 00:22:26,880 --> 00:22:31,080 That should be a really flaky, crispy crust on the outside. 485 00:22:31,080 --> 00:22:34,280 Inside that pie there needs to be a lovely, rich filling. 486 00:22:34,280 --> 00:22:37,320 Thigh and leg of the duck cooked all the way through 487 00:22:37,320 --> 00:22:40,760 so the meat almost completely falls off the bone. 488 00:22:40,760 --> 00:22:43,000 Hopefully not too much orange in there, 489 00:22:43,000 --> 00:22:46,480 and the gravy around the outside thick enough to hold it together, 490 00:22:46,480 --> 00:22:48,680 but not too thick that it's glue. 491 00:22:50,000 --> 00:22:54,840 I am joyous whenever anyone makes hasselback potatoes. 492 00:22:54,840 --> 00:22:58,720 When you put all the lovely fat and salt in, there's just so many areas 493 00:22:58,720 --> 00:23:01,680 that it can seep into the fluffy potato. 494 00:23:03,000 --> 00:23:05,560 Around the outside of that, a real celebration of the '70s 495 00:23:05,560 --> 00:23:07,040 with lots of colour. 496 00:23:07,040 --> 00:23:09,440 Purple carrots, we've got romanesco cauliflower - 497 00:23:09,440 --> 00:23:10,880 which is all spiky and green. 498 00:23:10,880 --> 00:23:13,960 We've got kale, which is both purple and green. 499 00:23:13,960 --> 00:23:16,400 It's going to be a feast for the eyes as well as, hopefully, 500 00:23:16,400 --> 00:23:18,160 for our palate. 501 00:23:18,160 --> 00:23:20,880 And then, for dessert we're obviously having baked Alaska. 502 00:23:20,880 --> 00:23:22,760 Oh, yes! But I'm going to set it on fire, 503 00:23:22,760 --> 00:23:25,200 just to make it a bit more drag, you know. 504 00:23:27,280 --> 00:23:29,400 So, I've got the layer of sponge, 505 00:23:29,400 --> 00:23:32,960 then I've got caramelised pineapple ring, which is also very '70s, 506 00:23:32,960 --> 00:23:35,120 with a cherry in the middle of it. 507 00:23:35,120 --> 00:23:39,000 Then the ice cream has chilli oil stirred into it. 508 00:23:39,000 --> 00:23:40,920 Then I cover it in the meringue, 509 00:23:40,920 --> 00:23:44,880 and at the table I'm going to flambe it with vanilla rum. 510 00:23:44,880 --> 00:23:46,680 That's the plan. 511 00:23:46,680 --> 00:23:49,080 Things need to be cooled, things need to be frozen, 512 00:23:49,080 --> 00:23:50,880 things need to be thawed. 513 00:23:50,880 --> 00:23:54,400 Things need to be fluffy enough to go over it all. 514 00:23:54,400 --> 00:23:57,720 And then it needs to be set alight. 515 00:23:57,720 --> 00:23:59,840 It's absolute madness. 516 00:24:02,400 --> 00:24:04,880 Can I just ask one question? Yes, you can. 517 00:24:04,880 --> 00:24:06,280 What's that wig weigh? 518 00:24:06,280 --> 00:24:07,840 This wig is full of hopes and dreams, 519 00:24:07,840 --> 00:24:10,160 so it's light as a feather, John. 520 00:24:10,160 --> 00:24:12,760 Ginger, I love you, I do - but can you do me a favour? 521 00:24:12,760 --> 00:24:14,080 When you light this baked Alaska... 522 00:24:14,080 --> 00:24:15,560 ..please be careful. 523 00:24:15,560 --> 00:24:16,840 GINGER LAUGHS 524 00:24:18,920 --> 00:24:22,120 Celebrities, one hour gone, 525 00:24:22,120 --> 00:24:24,240 two hours left. 526 00:24:25,320 --> 00:24:29,720 Up against it, but was always going to be the case, wasn't it? 527 00:24:29,720 --> 00:24:31,600 If it was easy, everyone would do it. 528 00:24:31,600 --> 00:24:32,680 Eh! 529 00:24:33,800 --> 00:24:35,480 Alun Wyn. Yes. 530 00:24:35,480 --> 00:24:36,800 You're obviously here to win. 531 00:24:36,800 --> 00:24:38,520 Well, I could say it's in the name, but... 532 00:24:38,520 --> 00:24:40,360 No, we'll see how we go. We got a lot going on. 533 00:24:40,360 --> 00:24:41,880 What's the inspiration for your menu today? 534 00:24:41,880 --> 00:24:43,560 Probably my journey through MasterChef. 535 00:24:43,560 --> 00:24:44,840 OK. 536 00:24:44,840 --> 00:24:46,960 It's funny, I've learnt stuff that I want to show my kids, 537 00:24:46,960 --> 00:24:49,600 and it's been one of the best things I've done, so thanks for having me. 538 00:24:49,600 --> 00:24:52,040 You're never going to be able to duck out of cooking ever again. 539 00:24:52,040 --> 00:24:54,320 I know. That's a contract I can't go back on. 540 00:24:54,320 --> 00:24:55,920 Are you going to miss us? 541 00:24:55,920 --> 00:24:59,080 Definitely. I'll miss John more than you, Grace, I've got to be honest. 542 00:24:59,080 --> 00:25:00,560 Well, he's very honest. 543 00:25:03,840 --> 00:25:06,760 This menu probably isn't quite my greatest hits, 544 00:25:06,760 --> 00:25:08,760 but it's a nod to a lot of the things I've done 545 00:25:08,760 --> 00:25:11,280 and the skills that I've learned. 546 00:25:11,280 --> 00:25:14,960 If I complete it, it'll be THE greatest hit so far. 547 00:25:16,920 --> 00:25:19,200 Alun Wyn's first course, he's taking a piece of trout, 548 00:25:19,200 --> 00:25:20,600 and he's going to butter poach that. 549 00:25:20,600 --> 00:25:23,400 With the butter, that should enhance the texture 550 00:25:23,400 --> 00:25:25,120 and the flavour at the same time. 551 00:25:25,120 --> 00:25:28,240 That's not everyday cooking - that's something that chefs do - 552 00:25:28,240 --> 00:25:30,800 and Alun Wyn today wants to cook like a chef. 553 00:25:32,440 --> 00:25:34,840 With that we're also getting a caviar sauce. 554 00:25:34,840 --> 00:25:36,960 Next level up, here we go. 555 00:25:36,960 --> 00:25:39,720 A really lovely white creamy sauce. 556 00:25:39,720 --> 00:25:42,160 Let's add a bit of caviar to make it really special. 557 00:25:42,160 --> 00:25:44,960 But that caviar is also really salty, 558 00:25:44,960 --> 00:25:48,160 and he's got to make sure he gets that balance absolutely right. 559 00:25:49,320 --> 00:25:52,240 Alun Wyn is taking inspiration from his time with Cherish 560 00:25:52,240 --> 00:25:56,560 in the competition, where he did really lovely potato spirals. 561 00:25:56,560 --> 00:26:00,000 So, it's just spiralised potato that is fried very quickly, 562 00:26:00,000 --> 00:26:02,920 and then it goes crispy and, you know, shows off the plate. 563 00:26:04,400 --> 00:26:06,880 Sauce isn't thick enough - doesn't work. 564 00:26:06,880 --> 00:26:08,920 Trout overcooked - dish is finished. 565 00:26:08,920 --> 00:26:11,640 He's got absolutely nowhere to hide here. 566 00:26:11,640 --> 00:26:12,920 Ah. 567 00:26:12,920 --> 00:26:14,800 More haste, less speed, Alun Wyn. 568 00:26:16,400 --> 00:26:18,760 For my main I'm making steak and chips. 569 00:26:18,760 --> 00:26:20,640 I'm a fan of steak and chips. 570 00:26:20,640 --> 00:26:23,880 You know, this is, like, Celebrity MasterChef, 571 00:26:23,880 --> 00:26:25,920 you can't do steak and chips in the final. 572 00:26:25,920 --> 00:26:27,080 But I can. 573 00:26:28,400 --> 00:26:31,240 You can't get much more classic dining 574 00:26:31,240 --> 00:26:34,800 than a very fancy steak and chips. 575 00:26:34,800 --> 00:26:39,840 We need to make sure that this steak is served kind of medium rare, 576 00:26:39,840 --> 00:26:42,560 but also with a lovely brown burnish. 577 00:26:42,560 --> 00:26:44,760 Seasoned, rested. 578 00:26:44,760 --> 00:26:46,040 Delicious. 579 00:26:48,120 --> 00:26:52,040 We've had some wonderful potatoes along the way from Alun Wyn. 580 00:26:52,040 --> 00:26:55,480 Now in the final, he's making chips. 581 00:26:55,480 --> 00:26:59,800 He's going to fry them multiple times, so they're crispy, 582 00:26:59,800 --> 00:27:02,560 but, inside, lovely and soft. 583 00:27:02,560 --> 00:27:07,720 These better be the best chips that I have ever put in my mouth - 584 00:27:07,720 --> 00:27:09,800 and I've eaten a lot of chips. 585 00:27:09,800 --> 00:27:11,800 The thing that really brings it together 586 00:27:11,800 --> 00:27:13,280 would be the bearnaise sauce, 587 00:27:13,280 --> 00:27:15,760 and that's probably the main technical element. 588 00:27:15,760 --> 00:27:19,160 Bearnaise sauce, wonderful creamy rich sauce. 589 00:27:19,160 --> 00:27:20,600 Taking egg yolks, 590 00:27:20,600 --> 00:27:23,000 reduction of tarragon - which is slightly aniseed - 591 00:27:23,000 --> 00:27:25,680 little shallots, vinegar, white wine. 592 00:27:25,680 --> 00:27:28,920 But there's egg yolks and the really hot reduction going together, 593 00:27:28,920 --> 00:27:31,400 which means we could get scrambled eggs. 594 00:27:31,400 --> 00:27:33,960 It's ribbons...I think. 595 00:27:33,960 --> 00:27:35,920 With it we're getting Wye Valley asparagus, 596 00:27:35,920 --> 00:27:38,280 and then we've got hen-of-the-woods mushrooms. 597 00:27:38,280 --> 00:27:41,560 A lovely, rich, quite stringy, meaty mushroom. 598 00:27:41,560 --> 00:27:43,520 Not cooked enough, it's too chewy - 599 00:27:43,520 --> 00:27:47,240 cooked too much, and it can go really soapy. 600 00:27:47,240 --> 00:27:49,600 I'm finishing off with a bit of cherry vinegar 601 00:27:49,600 --> 00:27:51,680 at the end to lift it. 602 00:27:51,680 --> 00:27:54,280 All these little sort of nuances that I've learned, 603 00:27:54,280 --> 00:27:55,960 it makes a big difference. 604 00:27:57,960 --> 00:28:02,000 Alun Wyn's dessert is a passion fruit tart with toasted meringue 605 00:28:02,000 --> 00:28:04,080 and sherry poached pineapple. 606 00:28:04,080 --> 00:28:06,280 The flavours of the tropics. 607 00:28:06,280 --> 00:28:07,880 Delightful. 608 00:28:07,880 --> 00:28:11,880 With Alexina, I did a pavlova with a grapefruit and orange curd. 609 00:28:11,880 --> 00:28:15,520 So, I thought revisit a lot of the techniques from that. 610 00:28:15,520 --> 00:28:19,440 He's going to make a curd flavoured with lots and lots of passion fruit. 611 00:28:19,440 --> 00:28:21,000 That has to be done in such a way 612 00:28:21,000 --> 00:28:23,040 that when it gets poured into the tart, 613 00:28:23,040 --> 00:28:24,640 then it sets perfectly. 614 00:28:26,080 --> 00:28:28,560 He's not just making any meringue - he's making Italian meringue. 615 00:28:28,560 --> 00:28:30,960 Whipping egg whites, and taking sugar to liquid 616 00:28:30,960 --> 00:28:34,720 and boiling it to 121 degrees, which will cook the meringues, 617 00:28:34,720 --> 00:28:37,480 and then he's going to burnish it with a blowtorch. 618 00:28:38,640 --> 00:28:41,560 He's poaching the pineapple in sherry. 619 00:28:41,560 --> 00:28:43,840 Does sherry go with pineapple? 620 00:28:43,840 --> 00:28:45,400 We're going to find out. 621 00:28:47,360 --> 00:28:50,080 Alun Wyn is taking a really big risk here. 622 00:28:50,080 --> 00:28:52,840 Classic dishes that we've seen many times before, 623 00:28:52,840 --> 00:28:55,160 and it can't be everyday and ordinary. 624 00:28:55,160 --> 00:28:57,160 It's got to be surprising and exciting. 625 00:28:58,440 --> 00:29:00,000 Do I think I can win it? 626 00:29:00,000 --> 00:29:01,640 Well, here's things I never thought I'd say - 627 00:29:01,640 --> 00:29:03,600 but as long as my meringue's stiff and my meat's cooked, 628 00:29:03,600 --> 00:29:05,360 you know, we'll be halfway there. 629 00:29:07,720 --> 00:29:10,680 OK, that's 90 minutes left. 630 00:29:10,680 --> 00:29:12,080 What? What? 631 00:29:12,080 --> 00:29:13,400 90 minutes. 632 00:29:13,400 --> 00:29:14,640 You're halfway. 633 00:29:14,640 --> 00:29:16,120 All right, that's OK. 634 00:29:16,120 --> 00:29:18,200 Don't panic. Don't panic. 635 00:29:18,200 --> 00:29:21,880 This is a menu that I know is delicious if I don't get it wrong. 636 00:29:21,880 --> 00:29:25,480 Stay calm, make it look pretty, and just don't trip over, 637 00:29:25,480 --> 00:29:27,240 don't burn stuff. 638 00:29:27,240 --> 00:29:29,200 And breathe. 639 00:29:30,840 --> 00:29:32,200 Dawn. Hi, there. 640 00:29:32,200 --> 00:29:34,200 It's the final. It's the final... 641 00:29:34,200 --> 00:29:36,720 My heart's beating at 1,000mph 642 00:29:36,720 --> 00:29:39,400 and I'm trying to control my hand shakes, 643 00:29:39,400 --> 00:29:42,000 and just trying to just really enjoy it, 644 00:29:42,000 --> 00:29:44,320 rather than just be stressed. Yeah. 645 00:29:44,320 --> 00:29:47,080 What is the inspiration of your three courses? 646 00:29:47,080 --> 00:29:50,080 I love stories, and I love the stories behind the food. 647 00:29:50,080 --> 00:29:52,760 And I thought I have to end this one, emotionally, 648 00:29:52,760 --> 00:29:54,640 with food that I'm connected to. 649 00:29:56,560 --> 00:30:00,200 This whole menu is just a love letter to Chris and to the kids, 650 00:30:00,200 --> 00:30:02,440 and to so many different elements of my life. 651 00:30:02,440 --> 00:30:04,320 I try to cook from the heart, 652 00:30:04,320 --> 00:30:07,560 and this is me literally laying my heart on a plate. 653 00:30:07,560 --> 00:30:11,160 All right, little guy, it's your time to shine. 654 00:30:12,920 --> 00:30:14,800 My first course is crab tacos. 655 00:30:14,800 --> 00:30:18,760 Tacos were our daily bread in LA for so long, we ate them all the time. 656 00:30:18,760 --> 00:30:21,640 And then, crab, to me, is just Guernsey on a plate. 657 00:30:21,640 --> 00:30:24,360 So, I'm putting the two together with a yuzu dressing 658 00:30:24,360 --> 00:30:26,480 and a delicious kimchi yoghurt. 659 00:30:28,520 --> 00:30:30,680 Dawn is taking a whole crab. 660 00:30:30,680 --> 00:30:32,560 She's going to pick the meat herself, 661 00:30:32,560 --> 00:30:34,800 which I think is really brave. 662 00:30:34,800 --> 00:30:39,240 She's got to make sure that there's absolutely no shell in that crab. 663 00:30:41,000 --> 00:30:43,360 Mixed together with the flavours of Asia, 664 00:30:43,360 --> 00:30:46,440 ginger and chilli going through that crab. 665 00:30:46,440 --> 00:30:50,000 Yuzu, which is the Japanese fruit, which is a little bit lime. 666 00:30:50,000 --> 00:30:51,240 Fantastic. 667 00:30:51,240 --> 00:30:54,200 Yuzu, sesame oil, sugar, minced garlic, soy sauce, mirin. 668 00:30:54,200 --> 00:30:56,440 But the flavours in here have to be really well balanced 669 00:30:56,440 --> 00:30:58,840 so she doesn't lose the flavour of the crab. 670 00:30:58,840 --> 00:31:03,440 We've got kimchi yoghurt, that lovely pickled cabbage from Korea. 671 00:31:03,440 --> 00:31:04,680 Inspired. 672 00:31:04,680 --> 00:31:06,200 It could be delicious. 673 00:31:07,240 --> 00:31:10,920 Dawn's making the taco shells. 674 00:31:10,920 --> 00:31:14,280 It needs to be thick enough to keep all that lovely crab meat in, 675 00:31:14,280 --> 00:31:16,640 but it can't be too thin. 676 00:31:16,640 --> 00:31:18,920 It's getting it bang on. 677 00:31:18,920 --> 00:31:21,240 I'd like to see a little bit of elegance here. 678 00:31:21,240 --> 00:31:23,920 Little sort of mouthfuls of LA street food. 679 00:31:23,920 --> 00:31:25,920 That would be lovely. 680 00:31:25,920 --> 00:31:29,000 And for my main course, I'm doing salt baked trout 681 00:31:29,000 --> 00:31:32,640 with ratatouille tart and a fennel salad and a tonnato sauce. 682 00:31:32,640 --> 00:31:35,120 The salt baked trout was because I wanted to infuse 683 00:31:35,120 --> 00:31:37,880 this lovely fruity tea from California into a fish, 684 00:31:37,880 --> 00:31:39,920 and that seemed like a really good way to do it. 685 00:31:39,920 --> 00:31:42,160 Ratatouille reminds me of my aunt and uncle's table, 686 00:31:42,160 --> 00:31:44,240 and our lovely long Sunday lunches. 687 00:31:46,240 --> 00:31:48,280 Now, I don't know if this fish is going to fit. 688 00:31:48,280 --> 00:31:49,920 I think I'm going to have to do it diagonally. 689 00:31:49,920 --> 00:31:51,440 He's a whopper. 690 00:31:52,480 --> 00:31:54,760 Deep breaths. Everything's going to be fine. 691 00:31:54,760 --> 00:31:57,160 It's just a 2kg trout. 692 00:31:58,680 --> 00:32:00,320 I'm going to put you to bed, 693 00:32:00,320 --> 00:32:03,720 and you're going to do wonderful things for me. 694 00:32:03,720 --> 00:32:07,040 So, essentially, I just stuff some tea into the fish, 695 00:32:07,040 --> 00:32:09,280 sprinkle some tea in the salt, 696 00:32:09,280 --> 00:32:12,120 and that just gives this very gentle flavour of the tea 697 00:32:12,120 --> 00:32:14,720 in the fish itself, and it's delicious. 698 00:32:14,720 --> 00:32:16,880 When it goes right. 699 00:32:16,880 --> 00:32:20,800 What's really vital in this fish dish is the tea. 700 00:32:20,800 --> 00:32:22,680 There you go, little guy. 701 00:32:22,680 --> 00:32:26,200 If the tea's not there, it's just salt baked fish. 702 00:32:26,200 --> 00:32:28,320 I really hope they're hungry. 703 00:32:28,320 --> 00:32:29,680 Oh...! 704 00:32:29,680 --> 00:32:31,520 Trout needs to be cooked all the way through, 705 00:32:31,520 --> 00:32:33,720 and she won't know if that trout's cooked all the way through 706 00:32:33,720 --> 00:32:35,920 until such time as we break that salt crust open. 707 00:32:35,920 --> 00:32:37,200 Go on, in you go. 708 00:32:37,200 --> 00:32:39,400 In you go. 709 00:32:39,400 --> 00:32:41,560 All right, tonnato sauce. 710 00:32:41,560 --> 00:32:43,480 Tonnato, tonnato, tonnato... 711 00:32:43,480 --> 00:32:46,560 She's making a tonnato sauce - mayonnaise flavoured with tuna. 712 00:32:46,560 --> 00:32:48,640 But instead of using tuna, 713 00:32:48,640 --> 00:32:53,240 she's using salty anchovies to get the flavours of the sea. 714 00:32:53,240 --> 00:32:55,280 As if Dawn hasn't got enough to do, 715 00:32:55,280 --> 00:32:58,680 she's decided to do a ratatouille tart as a side dish. 716 00:32:58,680 --> 00:33:02,160 What I'm looking for here is lovely crisp pastry. 717 00:33:02,160 --> 00:33:04,360 Ratatouille is a mess of vegetables 718 00:33:04,360 --> 00:33:07,760 that you've got left at the bottom of the chiller cabinet. 719 00:33:07,760 --> 00:33:09,840 How's she going to make this look pretty? 720 00:33:11,120 --> 00:33:12,400 OK, be good. 721 00:33:12,400 --> 00:33:14,960 Celebrities, two hours gone. 722 00:33:14,960 --> 00:33:16,400 One hour left. 723 00:33:16,400 --> 00:33:18,200 Oh, my goodness. 724 00:33:18,200 --> 00:33:21,080 Dawn's dessert, she's making s'mores - 725 00:33:21,080 --> 00:33:24,600 an old favourite American campfire classic. 726 00:33:24,600 --> 00:33:28,760 Toasted marshmallows in between a biscuit with chocolate sauce. 727 00:33:28,760 --> 00:33:30,720 My kids love s'mores. 728 00:33:30,720 --> 00:33:32,800 So, I've made a posh s'more. 729 00:33:32,800 --> 00:33:34,680 They've had a few versions of it this week, 730 00:33:34,680 --> 00:33:35,800 and they thought it was delicious, 731 00:33:35,800 --> 00:33:37,920 and so this one is for Art and Valentine. 732 00:33:37,920 --> 00:33:39,400 Stiff peaks, please. 733 00:33:40,760 --> 00:33:42,200 It sounds simple enough. 734 00:33:42,200 --> 00:33:44,280 However, there's a huge amount of process here. 735 00:33:44,280 --> 00:33:47,320 There wasn't time to make marshmallows themselves, 736 00:33:47,320 --> 00:33:49,920 so I'm making marshmallow fluff. 737 00:33:49,920 --> 00:33:52,880 Dawn's making what she calls marshmallow fluff. 738 00:33:52,880 --> 00:33:55,680 She's using heated-up sugar to a liquid with cream of tartar, 739 00:33:55,680 --> 00:33:58,440 and that blows up, almost like honeycomb, 740 00:33:58,440 --> 00:34:01,080 to make this wonderful marshmallow whip. 741 00:34:01,080 --> 00:34:03,400 I mean, that's looking good. 742 00:34:03,400 --> 00:34:07,000 I'm just covered in marshmallow whip, not in a fun way. 743 00:34:07,000 --> 00:34:09,080 I'm doing the base as Scottish shortbread, 744 00:34:09,080 --> 00:34:12,040 just to throw a little bit more of my Scottishness 745 00:34:12,040 --> 00:34:14,400 into the final thing that I'm cooking. 746 00:34:14,400 --> 00:34:16,280 Butter, sugar and flour only. 747 00:34:16,280 --> 00:34:18,440 Really crumbly and very, very delicate. 748 00:34:18,440 --> 00:34:21,520 Lovely golden, almost blonde colour to those shortbreads. 749 00:34:21,520 --> 00:34:23,360 They shouldn't be too dark at all. 750 00:34:23,360 --> 00:34:26,600 And she's got to make a really fantastic rich chocolate ganache 751 00:34:26,600 --> 00:34:30,199 that's spreadable and runny, not too thin and not too thick. 752 00:34:30,199 --> 00:34:33,199 But we're getting a bit of whisky as a nod to Scotland. 753 00:34:33,199 --> 00:34:35,159 It should put a smile on our face, 754 00:34:35,159 --> 00:34:38,920 and hopefully it'll put a bit of chocolate down my white shirt. 755 00:34:38,920 --> 00:34:41,280 OK, so, where are we? 756 00:34:41,280 --> 00:34:44,600 Once again, giving yourself just a little bit of work to do, Dawn. 757 00:34:44,600 --> 00:34:46,520 I have not cut any corners today. 758 00:34:46,520 --> 00:34:49,199 No. I'm going for it. But, you know... 759 00:34:49,199 --> 00:34:51,920 ..no-one won MasterChef by cutting corners, did they, John? 760 00:34:51,920 --> 00:34:54,199 They did not, Dawn. No. They did not. 761 00:34:56,560 --> 00:34:58,000 Going on. 762 00:34:58,000 --> 00:35:00,120 Celebrities, you have just 30 minutes! 763 00:35:00,120 --> 00:35:01,760 Wow. 30 minutes. 764 00:35:01,760 --> 00:35:03,920 You've got to get those pies in the oven there, Ginger. 765 00:35:03,920 --> 00:35:05,200 It's happening right now, John. 766 00:35:05,200 --> 00:35:07,560 Go, go, go. 30 minutes left. 767 00:35:10,200 --> 00:35:12,800 OK, OK, OK. Things are happening. 768 00:35:12,800 --> 00:35:15,120 It comes in waves. I think I've got something covered, 769 00:35:15,120 --> 00:35:18,400 and then it's like, "Oh, I've got to do that. Oh, I've got to do that." 770 00:35:19,440 --> 00:35:21,040 I'm just trying to keep a calm head. 771 00:35:21,040 --> 00:35:24,640 There is a lot to do, but it's not impossible. 772 00:35:24,640 --> 00:35:26,880 Ouch, ouch, ouch, ouch, ouch. 773 00:35:30,080 --> 00:35:31,560 Yeah, perfect. 774 00:35:31,560 --> 00:35:33,600 Little guy, come on. 775 00:35:33,600 --> 00:35:36,200 Oh, please be cooked. 776 00:35:37,280 --> 00:35:39,080 You have just 15 minutes. 777 00:35:39,080 --> 00:35:41,560 Your last cook of this year's competition. 778 00:35:41,560 --> 00:35:43,360 15 minutes left. 779 00:35:44,600 --> 00:35:46,760 Please be cooked, please be cooked... 780 00:35:46,760 --> 00:35:47,880 Yeah... 781 00:35:49,480 --> 00:35:52,000 I've never moved at this speed for this amount of time before 782 00:35:52,000 --> 00:35:53,400 in my life. 783 00:35:53,400 --> 00:35:57,640 So, that's interesting, I'm learning a lot about myself. 784 00:35:59,760 --> 00:36:03,320 I am very, very up against it now. 785 00:36:05,720 --> 00:36:07,400 GRACE: Five minutes left. 786 00:36:07,400 --> 00:36:10,200 Things need to be getting on to plates. 787 00:36:17,920 --> 00:36:21,840 Right, will you just sit where I've told you to sit, please? 788 00:36:21,840 --> 00:36:24,440 Celebrities, two minutes! 789 00:36:25,920 --> 00:36:27,400 OK, pies are nearly done. 790 00:36:27,400 --> 00:36:30,280 If it's going on, it's got to go on now. 791 00:36:30,280 --> 00:36:32,200 15 seconds, please. 792 00:36:32,200 --> 00:36:33,880 Come on, get up there. 793 00:36:33,880 --> 00:36:36,080 That's it, time's up. All done. 794 00:36:36,080 --> 00:36:38,040 Yeah! 795 00:36:38,040 --> 00:36:40,760 Oh, God! 796 00:36:40,760 --> 00:36:43,040 You all right, Alun? I think so. You? 797 00:36:43,040 --> 00:36:44,280 I don't know! 798 00:36:44,280 --> 00:36:45,640 I don't really know what I just did. 799 00:36:45,640 --> 00:36:48,120 We did it. It's over. 800 00:36:48,120 --> 00:36:49,680 It's over! Well, it's not over. 801 00:36:49,680 --> 00:36:52,160 Now we've got to sit and watch them eat it! 802 00:36:52,160 --> 00:36:53,760 Oh, my... I'm scared. 803 00:36:55,360 --> 00:36:56,720 Dawn O'Porter. 804 00:36:56,720 --> 00:36:58,000 GINGER: Good luck, Dawn. 805 00:37:01,400 --> 00:37:02,440 Hi. 806 00:37:03,480 --> 00:37:06,760 First to serve her final menu is Dawn. 807 00:37:08,320 --> 00:37:10,200 It's really breathtaking, 808 00:37:10,200 --> 00:37:11,800 what you've done here. 809 00:37:11,800 --> 00:37:15,480 Taking inspiration from the tacos she ate living in LA 810 00:37:15,480 --> 00:37:19,360 and the crabs of Guernsey where she grew up, 811 00:37:19,360 --> 00:37:22,720 Dawn's starter is a soft shell taco with crab 812 00:37:22,720 --> 00:37:25,600 in yuzu, chilli and soy dressing, 813 00:37:25,600 --> 00:37:28,360 with avocado and apple slices, 814 00:37:28,360 --> 00:37:31,480 served with kimchi yoghurt. 815 00:37:31,480 --> 00:37:33,240 Very dainty, very small. 816 00:37:34,360 --> 00:37:35,600 Great. 817 00:37:43,240 --> 00:37:45,240 It's delicious. Oh... 818 00:37:45,240 --> 00:37:46,920 Absolutely delicious. 819 00:37:46,920 --> 00:37:49,560 You've kept the natural flavour of that wonderful crab, 820 00:37:49,560 --> 00:37:52,240 but you've infused all those flavours of Asia. 821 00:37:52,240 --> 00:37:55,600 Yuzu, sesame oil in there as well, with little bits of chilli, 822 00:37:55,600 --> 00:37:56,920 which I love. 823 00:37:56,920 --> 00:37:58,720 Your taco, nicely made. 824 00:37:58,720 --> 00:38:00,800 It holds together as a piece. 825 00:38:00,800 --> 00:38:02,480 I've got no criticisms at all. 826 00:38:02,480 --> 00:38:04,200 Thank you. 827 00:38:04,200 --> 00:38:09,520 I think this is the most delicate, messy thing that you've made so far. 828 00:38:09,520 --> 00:38:12,960 Your crab is beautifully seasoned. 829 00:38:12,960 --> 00:38:16,600 My favourite part of this entire dish is your kimchi in yoghurt. 830 00:38:16,600 --> 00:38:18,920 I just think that it's so clever. 831 00:38:18,920 --> 00:38:22,560 It's got that pungent funkiness of kimchi. 832 00:38:22,560 --> 00:38:24,840 Love it. Thank you. 833 00:38:25,880 --> 00:38:28,480 Dawn's main course is salt baked trout 834 00:38:28,480 --> 00:38:33,200 infused with her favourite Californian blue butterfly tea 835 00:38:33,200 --> 00:38:35,920 and stuffed with lemon and herbs. 836 00:38:35,920 --> 00:38:40,080 Served with a ratatouille tart, fennel salad, 837 00:38:40,080 --> 00:38:43,320 and anchovy tonnato sauce. 838 00:38:43,320 --> 00:38:45,840 From a little dainty crab 839 00:38:45,840 --> 00:38:48,040 to an enormous FISH. 840 00:38:54,000 --> 00:38:55,560 Wow. 841 00:38:55,560 --> 00:38:57,280 What a thing to pull off. 842 00:38:57,280 --> 00:39:00,360 I think your fish is cooked perfectly. 843 00:39:00,360 --> 00:39:04,520 I'm perhaps not tasting the tea as you would have hoped me to. 844 00:39:04,520 --> 00:39:08,840 But the tonnato sauce is outstanding. 845 00:39:08,840 --> 00:39:11,720 I think making it with anchovy is inspired. 846 00:39:11,720 --> 00:39:14,960 And then the little fennel salad lifting the whole thing. 847 00:39:14,960 --> 00:39:17,000 This is great. 848 00:39:17,000 --> 00:39:19,360 Your tonnato - wonderful and creamy, that's great, 849 00:39:19,360 --> 00:39:20,960 the saltiness of anchovies. 850 00:39:20,960 --> 00:39:24,360 You can actually pack that with more flavour, as far as I'm concerned. 851 00:39:24,360 --> 00:39:27,360 But your ratatouille tarts are just simply delicious. 852 00:39:27,360 --> 00:39:31,600 Crispy, buttery pastry underneath, sharp sweet tomato across the top. 853 00:39:31,600 --> 00:39:33,840 The sweetness coming from the courgettes as well. 854 00:39:33,840 --> 00:39:35,160 Just beautiful. 855 00:39:35,160 --> 00:39:36,480 Thank you. 856 00:39:38,360 --> 00:39:43,040 Inspired by her kids' love of American campfire classic s'mores, 857 00:39:43,040 --> 00:39:45,920 Dawn's dessert is shortbread biscuit, 858 00:39:45,920 --> 00:39:49,640 chocolate and whisky ganache and marshmallow fluff, 859 00:39:49,640 --> 00:39:51,480 topped with gold leaf, 860 00:39:51,480 --> 00:39:57,000 with caramelised banana and a salted caramel sauce. 861 00:39:57,000 --> 00:39:59,600 It is the neatest s'more I've ever seen in my life. Yeah. 862 00:39:59,600 --> 00:40:02,320 I expected something that would dribble down my chin. 863 00:40:07,760 --> 00:40:11,840 I've had many s'mores in various places, 864 00:40:11,840 --> 00:40:14,800 and I have to tell you, I've never really been a fan. 865 00:40:16,800 --> 00:40:19,320 But you've smashed this out the park. 866 00:40:19,320 --> 00:40:22,920 You've taken bitter, dark, rich chocolate, 867 00:40:22,920 --> 00:40:25,680 made a really strong ganache, 868 00:40:25,680 --> 00:40:28,080 with a little warmth at the back of your throat. 869 00:40:28,080 --> 00:40:30,080 Buttery shortbread underneath, 870 00:40:30,080 --> 00:40:33,680 and this marshmallow fluff across the top, light as air. 871 00:40:33,680 --> 00:40:35,600 But that's the sweet note. 872 00:40:35,600 --> 00:40:37,320 You've reimagined the s'more. 873 00:40:37,320 --> 00:40:39,240 For me, you've given it a new lease of life. 874 00:40:39,240 --> 00:40:41,320 I really love it. 875 00:40:41,320 --> 00:40:45,320 As I pudding, this just completely works. It pulls together. 876 00:40:45,320 --> 00:40:48,720 The stickiness of the banana, the sweetness of the caramel, 877 00:40:48,720 --> 00:40:51,440 the boozy chocolate ganache. 878 00:40:51,440 --> 00:40:53,720 It's childlike and playful, 879 00:40:53,720 --> 00:40:56,560 but it's also a serious heavy hitter. 880 00:40:56,560 --> 00:40:59,320 Dawn, this competition, for you, 881 00:40:59,320 --> 00:41:02,920 I know, at times, has been quite emotional. 882 00:41:02,920 --> 00:41:07,280 But you, every single time, come up with food that makes us smile, 883 00:41:07,280 --> 00:41:10,000 because it's all from your heart. 884 00:41:10,000 --> 00:41:12,360 And what you've done with these three courses 885 00:41:12,360 --> 00:41:15,040 is just brought yourself to us. 886 00:41:15,040 --> 00:41:17,720 And I have to say, thank you very much. I've loved it. 887 00:41:17,720 --> 00:41:19,800 Oh, I'm so pleased. 888 00:41:21,720 --> 00:41:26,240 I honestly couldn't have given more of myself to this process. 889 00:41:26,240 --> 00:41:29,200 Well done. Thank you, darling. Well done. 890 00:41:29,200 --> 00:41:32,000 The food that I've served has been from the heart. 891 00:41:32,000 --> 00:41:35,000 It's been something that I've worked so hard on. 892 00:41:35,000 --> 00:41:36,520 So, what will be will be. 893 00:41:36,520 --> 00:41:38,760 I've done my very best. 894 00:41:38,760 --> 00:41:40,120 Right, who's up? 895 00:41:41,160 --> 00:41:42,480 Alun Wyn. 896 00:41:42,480 --> 00:41:44,200 Go for it, Alun Wyn. Cheers, guys. 897 00:41:51,400 --> 00:41:55,480 Alun Wyn, you've always done really technically difficult food. 898 00:41:55,480 --> 00:41:57,640 You've always been very, very precise. 899 00:41:57,640 --> 00:41:59,640 But this is a completely different level. 900 00:41:59,640 --> 00:42:02,360 I mean, I'm looking at this and thinking restaurant. 901 00:42:02,360 --> 00:42:04,240 Good on you. You haven't tried it yet. 902 00:42:05,560 --> 00:42:06,920 I've just paid you a compliment. 903 00:42:06,920 --> 00:42:08,760 OK. Thank you, John. There you go. 904 00:42:10,120 --> 00:42:15,000 To begin his classic menu, Alun Wyn has made butter poached sea trout 905 00:42:15,000 --> 00:42:16,800 on a fennel salad, 906 00:42:16,800 --> 00:42:20,080 with a caviar, chive cream sauce, 907 00:42:20,080 --> 00:42:23,280 and crispy potato spirals. 908 00:42:23,280 --> 00:42:26,800 The caviar sauce is just a feast for the eyes. 909 00:42:26,800 --> 00:42:28,440 Absolutely beautiful. 910 00:42:36,840 --> 00:42:39,920 That fish, it's cooked beautifully. 911 00:42:39,920 --> 00:42:43,160 The highlight for me of this entire thing, though, is the sauce. 912 00:42:43,160 --> 00:42:45,320 You've got this delicate caviar, 913 00:42:45,320 --> 00:42:48,600 little orange capsules of fishiness bursting 914 00:42:48,600 --> 00:42:51,080 in amongst the chive, in amongst the cream. 915 00:42:51,080 --> 00:42:52,480 It's magical. 916 00:42:52,480 --> 00:42:56,280 If I lived close to a restaurant that served this, 917 00:42:56,280 --> 00:42:59,080 it would be very tempting to be a lady who lunched 918 00:42:59,080 --> 00:43:01,520 that just went in every day and had this. 919 00:43:03,400 --> 00:43:05,200 It's ace. 920 00:43:05,200 --> 00:43:07,040 Like, tear-jerking ace. 921 00:43:07,040 --> 00:43:10,160 I mean, this is truly accomplished food. 922 00:43:10,160 --> 00:43:12,960 It goes from this crispy potato across the top 923 00:43:12,960 --> 00:43:17,520 to a really grown-up, bold, quite exciting dish 924 00:43:17,520 --> 00:43:19,800 that looks really dainty, 925 00:43:19,800 --> 00:43:23,360 but delivers on flavour way beyond expectation. 926 00:43:23,360 --> 00:43:25,320 Thanks. 927 00:43:26,960 --> 00:43:31,480 Alun Wyn's main course is ribeye steak and triple cooked chips, 928 00:43:31,480 --> 00:43:34,680 with hen-of-the-woods mushrooms in sherry vinegar, 929 00:43:34,680 --> 00:43:38,520 Wye Valley asparagus, and a bearnaise sauce. 930 00:43:45,760 --> 00:43:48,560 The steak is cooked nicely. 931 00:43:48,560 --> 00:43:52,240 But I am surprised that you just made chips. 932 00:43:52,240 --> 00:43:54,840 I would have liked to have seen something 933 00:43:54,840 --> 00:43:56,720 a little bit more technical. 934 00:43:56,720 --> 00:43:59,360 That aside, lovely chips. 935 00:43:59,360 --> 00:44:04,480 But, for me, the absolute star of the show is this bearnaise. 936 00:44:04,480 --> 00:44:08,440 It is world-class, creamy, vibrant and buttery. 937 00:44:08,440 --> 00:44:10,360 Absolutely incredible. 938 00:44:10,360 --> 00:44:14,160 These chips, that bearnaise, is happiness on a plate. 939 00:44:15,360 --> 00:44:17,960 Your steak cooked very, very nicely indeed. 940 00:44:17,960 --> 00:44:20,360 Lovely crust on the outside. 941 00:44:20,360 --> 00:44:22,920 The hen-of-the-woods, that sherry vinegar is lovely and sharp, 942 00:44:22,920 --> 00:44:25,920 and that's really bought the flavour of that hen-of-the-woods out. 943 00:44:25,920 --> 00:44:27,280 It's beautiful. 944 00:44:27,280 --> 00:44:29,880 I shall be nicking that, if you don't mind. 945 00:44:29,880 --> 00:44:32,000 And that, with all the other things on the plate, 946 00:44:32,000 --> 00:44:33,520 I think it's a great dish. 947 00:44:33,520 --> 00:44:35,200 Thank you. 948 00:44:35,200 --> 00:44:38,640 Alun Wyn's dessert is a passion fruit curd 949 00:44:38,640 --> 00:44:40,960 and toasted meringue tart, 950 00:44:40,960 --> 00:44:45,800 with caramelised sherry pineapple and grated lime. 951 00:44:45,800 --> 00:44:48,160 If I look at Alun Wyn... 952 00:44:48,160 --> 00:44:49,840 ..I look down at this plate, 953 00:44:49,840 --> 00:44:51,840 I think, "Really?" 954 00:44:51,840 --> 00:44:54,120 You know what? This is the magic of you. 955 00:44:54,120 --> 00:44:56,680 It's a really pretty, beautiful-looking plate of food, 956 00:44:56,680 --> 00:44:58,560 which looks like it's been done by an expert. 957 00:45:04,920 --> 00:45:07,840 This is sunshine on a plate. 958 00:45:07,840 --> 00:45:10,840 You've taken passion fruit in a beautiful, smooth curd. 959 00:45:10,840 --> 00:45:12,320 It's not too firm. 960 00:45:12,320 --> 00:45:14,480 It just sits beautifully inside this tart, 961 00:45:14,480 --> 00:45:18,720 which is perfectly thin pastry, buttery and soft. 962 00:45:18,720 --> 00:45:21,560 Beautifully-made meringue that's sweet and sticky. 963 00:45:21,560 --> 00:45:24,800 That sharp lime really helps with this dish to become sophisticated, 964 00:45:24,800 --> 00:45:27,760 rather than being too sweet. 965 00:45:27,760 --> 00:45:29,720 Pineapple in sherry. 966 00:45:29,720 --> 00:45:34,560 There's a softness, but also a lovely crunchy caramelisation. 967 00:45:34,560 --> 00:45:36,480 I'm loving every minute of it. 968 00:45:36,480 --> 00:45:38,840 I don't have any notes other than... 969 00:45:38,840 --> 00:45:40,000 ..wow. 970 00:45:41,800 --> 00:45:45,600 Throughout the competition, this man with big hands 971 00:45:45,600 --> 00:45:50,360 produced some of the most beautiful and dainty food along the way. 972 00:45:50,360 --> 00:45:52,640 I think you've had a fantastic competition, 973 00:45:52,640 --> 00:45:55,040 and I thank you very much for everything you've done. 974 00:45:55,040 --> 00:45:56,520 Thank you. 975 00:45:56,520 --> 00:45:58,960 What happened to Alun Wyn the rugby player? 976 00:45:58,960 --> 00:46:00,480 Where did he go to? 977 00:46:00,480 --> 00:46:02,600 Is he still in there? He's in there somewhere now. 978 00:46:02,600 --> 00:46:04,200 John just ate him. 979 00:46:04,200 --> 00:46:05,680 GRACE LAUGHS 980 00:46:08,120 --> 00:46:11,720 It was an experience, to say the least. 981 00:46:11,720 --> 00:46:13,440 Oh, my God. Well done. 982 00:46:13,440 --> 00:46:14,760 Well done. Amazing. 983 00:46:14,760 --> 00:46:18,080 Feedback was they seemed happy enough with it. 984 00:46:18,080 --> 00:46:22,080 I've hopefully given the best account of myself on the plate. 985 00:46:22,080 --> 00:46:24,160 Yeah, we'll see what happens. 986 00:46:25,400 --> 00:46:28,160 I'm looking at the meal in front of me, and thinking 987 00:46:28,160 --> 00:46:29,720 it has to be Ginger Johnson. 988 00:46:29,720 --> 00:46:31,160 THEY LAUGH 989 00:46:31,160 --> 00:46:32,760 Go on, Ginge. 990 00:46:32,760 --> 00:46:34,600 Finally, it's Ginger, 991 00:46:34,600 --> 00:46:38,440 whose menu is inspired by the 1970s. 992 00:46:41,240 --> 00:46:45,400 You take the everyday, the ordinary, and you fill it full of surprise. 993 00:46:45,400 --> 00:46:47,280 A little bit of bling. 994 00:46:47,280 --> 00:46:49,400 And I just love it. 995 00:46:51,000 --> 00:46:55,200 Ginger's starter is a Bloody Mary prawn cocktail. 996 00:46:55,200 --> 00:46:58,160 Prawns in a tomato, chilli, and vodka sauce, 997 00:46:58,160 --> 00:47:03,000 with diced cucumber and Worcestershire sauce jelly cubes, 998 00:47:03,000 --> 00:47:05,480 garnished with roasted prawn heads, 999 00:47:05,480 --> 00:47:08,680 lettuce, celery and an olive, 1000 00:47:08,680 --> 00:47:12,720 with celery salted crisps and a lemon mayonnaise. 1001 00:47:20,120 --> 00:47:24,960 A good Bloody Mary often feels like a meal in itself, 1002 00:47:24,960 --> 00:47:27,840 and I love how you've played with that 1003 00:47:27,840 --> 00:47:32,360 and made this really strange over-the-top prawn cocktail, 1004 00:47:32,360 --> 00:47:34,520 which feels like it's from space. 1005 00:47:34,520 --> 00:47:37,320 I think the prawns are absolutely delicious. 1006 00:47:37,320 --> 00:47:39,680 It's incredibly boozy. 1007 00:47:39,680 --> 00:47:44,840 I adore the fact that you take things that are often classic ideas, 1008 00:47:44,840 --> 00:47:47,840 and think, "How can I imprint me on it?" 1009 00:47:47,840 --> 00:47:50,440 Really, really delicious. 1010 00:47:50,440 --> 00:47:55,040 For me, the thing here that's important is the flavours are right. 1011 00:47:55,040 --> 00:47:57,120 The cooking is right. 1012 00:47:57,120 --> 00:47:59,280 The prawns have got a beautiful crunch to them. 1013 00:47:59,280 --> 00:48:01,880 That wonderful Worcestershire sauce jelly, 1014 00:48:01,880 --> 00:48:04,440 it's like slightly powerful, and it's a surprise. 1015 00:48:04,440 --> 00:48:07,280 And then, of course, I get stuck into the addictive chips, 1016 00:48:07,280 --> 00:48:09,400 which are really lovely and crispy, 1017 00:48:09,400 --> 00:48:11,240 with this wonderful creamy lemon mayonnaise. 1018 00:48:11,240 --> 00:48:12,640 Oh, yes, please. 1019 00:48:12,640 --> 00:48:17,200 I tell you what, this is show-stopping, absolute brilliance. 1020 00:48:17,200 --> 00:48:18,680 I adore it. 1021 00:48:21,000 --> 00:48:24,280 Ginger's main is her take on duck a l'orange - 1022 00:48:24,280 --> 00:48:26,400 a duck leg and vegetable pie, 1023 00:48:26,400 --> 00:48:29,400 with an orange and red wine gravy, 1024 00:48:29,400 --> 00:48:34,960 served with smoked garlic hasselback potatoes, purple carrot, 1025 00:48:34,960 --> 00:48:37,960 charred baby romanesco and kale. 1026 00:48:39,640 --> 00:48:43,400 Not a pie for the squeamish, however. 1027 00:48:43,400 --> 00:48:44,760 Smells great. 1028 00:48:44,760 --> 00:48:46,800 Absolutely, absolutely. 1029 00:48:54,640 --> 00:48:58,200 The pastry across the top is good old-fashioned pie pastry, 1030 00:48:58,200 --> 00:48:59,720 slightly crisp. 1031 00:48:59,720 --> 00:49:02,680 Your gravy, your sauce, is slightly sweet with orange, 1032 00:49:02,680 --> 00:49:05,360 but still really, really rich with the flavour of duck. 1033 00:49:05,360 --> 00:49:07,160 Your duck's cooked beautifully. 1034 00:49:07,160 --> 00:49:11,080 That duck meat on the bone coming away so well. 1035 00:49:11,080 --> 00:49:13,440 I really like it. Thank you. 1036 00:49:13,440 --> 00:49:17,080 That pie, it's packed with flavour. 1037 00:49:17,080 --> 00:49:19,840 Great hasselback potato. Oh, my gosh. 1038 00:49:19,840 --> 00:49:22,320 I think there's about a bulb of garlic in there, 1039 00:49:22,320 --> 00:49:24,720 but absolutely worth it. 1040 00:49:24,720 --> 00:49:27,480 And I love your carrot, and I love your romanesco. 1041 00:49:27,480 --> 00:49:28,720 A really good dish. 1042 00:49:28,720 --> 00:49:29,800 Thank you. 1043 00:49:32,240 --> 00:49:36,040 Ginger's finale is flaming baked Alaska. 1044 00:49:38,800 --> 00:49:40,200 Oh, yeah, it's on fire. 1045 00:49:40,200 --> 00:49:41,640 Ah... That's it. 1046 00:49:41,640 --> 00:49:44,360 Swiss meringue covering a sponge base, 1047 00:49:44,360 --> 00:49:47,840 caramelised pineapple ring, glace cherry, 1048 00:49:47,840 --> 00:49:50,400 and a vanilla and chilli ice cream, 1049 00:49:50,400 --> 00:49:52,320 all soaked in rum. 1050 00:49:52,320 --> 00:49:54,920 Oh, look, see, it's toasting. You see what's going on? Yeah. 1051 00:49:54,920 --> 00:49:56,320 See, it's all toasting now. 1052 00:49:57,720 --> 00:49:59,320 Ah, clever you. 1053 00:50:00,920 --> 00:50:02,720 Ginger, honestly, you... 1054 00:50:02,720 --> 00:50:04,440 You dare, don't you? 1055 00:50:04,440 --> 00:50:05,800 Yeah! 1056 00:50:16,000 --> 00:50:18,920 Incredibly well-made Swiss meringue across the top 1057 00:50:18,920 --> 00:50:21,920 that when you poured the rum over there, it's actually cooked it 1058 00:50:21,920 --> 00:50:24,360 and given you a sort of crispness on the outside. 1059 00:50:24,360 --> 00:50:27,200 In there, a lovely, rich flavour of vanilla ice cream. 1060 00:50:27,200 --> 00:50:29,160 Then you get the chilli heat, 1061 00:50:29,160 --> 00:50:31,800 which works beautifully with that sweet meringue. 1062 00:50:31,800 --> 00:50:34,320 The rum gets sucked up by the sponge, 1063 00:50:34,320 --> 00:50:36,880 so you get that almost sort of flavour of a rum trifle 1064 00:50:36,880 --> 00:50:38,400 through the whole thing. 1065 00:50:38,400 --> 00:50:40,520 It's a great bit of theatre, really clever, 1066 00:50:40,520 --> 00:50:42,160 and I like it a lot. 1067 00:50:42,160 --> 00:50:44,000 But what I'm more pleased about 1068 00:50:44,000 --> 00:50:45,960 is that your wig didn't catch fire. 1069 00:50:45,960 --> 00:50:48,240 GINGER LAUGHS 1070 00:50:48,240 --> 00:50:51,000 This takes me back to when one of the aunties would bring 1071 00:50:51,000 --> 00:50:53,120 something like this round. 1072 00:50:53,120 --> 00:50:56,880 Inevitably, the curtains would be set fire to. 1073 00:50:56,880 --> 00:51:00,640 But this isn't just a common garden baked Alaska. 1074 00:51:00,640 --> 00:51:04,000 I love the cherry and I love the caramelised pineapple. 1075 00:51:04,000 --> 00:51:07,080 There's an absolute shed load of booze. 1076 00:51:07,080 --> 00:51:08,920 Lovely. Lovely, lovely, lovely. 1077 00:51:08,920 --> 00:51:10,480 Let me be alone with it. 1078 00:51:14,400 --> 00:51:17,320 You've always put on a show and you've made us laugh, 1079 00:51:17,320 --> 00:51:20,680 but at the root of it there is a serious cook. 1080 00:51:20,680 --> 00:51:24,120 And there's never been a point when you haven't tried to take things 1081 00:51:24,120 --> 00:51:27,320 and twist them to another level, and impress us and excite us. 1082 00:51:27,320 --> 00:51:29,680 So, thank you so much for everything that you've done. 1083 00:51:29,680 --> 00:51:32,880 Thank you so much, both of you. It's been an absolute honour. 1084 00:51:37,840 --> 00:51:40,080 Oh, my God. You're amazing. 1085 00:51:40,080 --> 00:51:41,320 Oh, well done. 1086 00:51:41,320 --> 00:51:42,640 I didn't set myself on fire. 1087 00:51:42,640 --> 00:51:44,680 I'm really, really pleased with the comments. 1088 00:51:44,680 --> 00:51:47,560 I really felt like I brought an essence of who I am 1089 00:51:47,560 --> 00:51:50,480 and what I normally do into the food - 1090 00:51:50,480 --> 00:51:53,080 and it seemed to come across to the judges, as well. 1091 00:51:56,000 --> 00:51:58,320 Is it fair to say we've had a fantastic final? 1092 00:51:58,320 --> 00:52:00,280 We've eaten so well. 1093 00:52:03,480 --> 00:52:08,520 And what a privilege to eat that food by those celebrities. 1094 00:52:08,520 --> 00:52:10,920 They put their heart and soul into it. 1095 00:52:10,920 --> 00:52:13,320 It was really, really magical. 1096 00:52:13,320 --> 00:52:16,880 I feel, like, stressed, anxious, 1097 00:52:16,880 --> 00:52:18,480 so happy. 1098 00:52:18,480 --> 00:52:20,760 I just feel like I've lost all concept of time. 1099 00:52:20,760 --> 00:52:22,240 Three hours went like that. 1100 00:52:22,240 --> 00:52:25,080 I think I'm drunk off the Alaska fumes. 1101 00:52:25,080 --> 00:52:26,760 That's how I feel. 1102 00:52:29,960 --> 00:52:34,600 Dawn is a storyteller, and we had a story with every single course. 1103 00:52:34,600 --> 00:52:37,120 Her food was elegant, it was sophisticated. 1104 00:52:37,120 --> 00:52:39,840 It had lots and lots of flavour. 1105 00:52:39,840 --> 00:52:43,400 She draws on all of the inspirations of her life. 1106 00:52:43,400 --> 00:52:45,880 It was really beautiful. 1107 00:52:48,120 --> 00:52:52,480 Alun Wyn's love of the classics shone through in this round. 1108 00:52:52,480 --> 00:52:55,680 He understands technique, he understands finesse. 1109 00:52:57,040 --> 00:52:59,040 There were no surprises - 1110 00:52:59,040 --> 00:53:04,080 but it is beyond doubt that Alun Wyn's food was delicious today. 1111 00:53:06,360 --> 00:53:13,520 Right up until the final hurdle, Ginger Johnson is go big or go home. 1112 00:53:13,520 --> 00:53:16,080 There's some really inventive, curious, 1113 00:53:16,080 --> 00:53:20,000 but overall delicious things appearing at the table. 1114 00:53:20,000 --> 00:53:23,040 It was full of surprise, it was full of in intrigue. 1115 00:53:23,040 --> 00:53:26,040 It looked a bit quirky, a bit fun, a bit exciting. 1116 00:53:26,040 --> 00:53:28,080 It was just great. 1117 00:53:31,360 --> 00:53:33,440 Three absolutely fantastic cooks. 1118 00:53:33,440 --> 00:53:35,600 All completely different. 1119 00:53:36,920 --> 00:53:38,840 We've got to make a decision. 1120 00:53:38,840 --> 00:53:41,600 Who is this year's champion? 1121 00:53:43,480 --> 00:53:46,440 Whatever happens, whatever the result is today, 1122 00:53:46,440 --> 00:53:50,920 at least I can say I gave it everything, you know. 1123 00:53:50,920 --> 00:53:53,640 Maybe there is a chance that I might win. 1124 00:53:53,640 --> 00:53:55,000 I don't know. 1125 00:53:55,000 --> 00:53:56,880 Maybe, maybe. 1126 00:53:59,120 --> 00:54:01,760 I think I'd like to win from all the effort and all the burns, 1127 00:54:01,760 --> 00:54:03,880 the cuts and fighting with the blowtorch. 1128 00:54:05,280 --> 00:54:07,960 But if I don't, I can be pleased with what I've achieved 1129 00:54:07,960 --> 00:54:10,680 and what I'll take from, you know, MasterChef. 1130 00:54:12,360 --> 00:54:14,640 I feel like being a MasterChef finalist 1131 00:54:14,640 --> 00:54:17,360 is just such a confidence boost in so many ways. 1132 00:54:17,360 --> 00:54:19,080 To be the winner? 1133 00:54:19,080 --> 00:54:21,160 I'd be insufferable. 1134 00:54:37,680 --> 00:54:41,320 Celebrities, thank you for an amazing final. 1135 00:54:41,320 --> 00:54:46,040 It has been wonderful and impressive. 1136 00:54:46,040 --> 00:54:51,520 If I could give all three of you a prize, I really would. 1137 00:54:54,040 --> 00:54:57,840 You three have been absolutely incredible the whole way through. 1138 00:54:58,880 --> 00:55:01,200 But we only have one trophy. 1139 00:55:01,200 --> 00:55:03,080 One trophy to give. 1140 00:55:05,240 --> 00:55:09,960 Our Celebrity MasterChef champion 2025 is... 1141 00:55:16,240 --> 00:55:17,600 ..Ginger. 1142 00:55:17,600 --> 00:55:19,320 Oh, Ginge. No way. 1143 00:55:19,320 --> 00:55:21,400 GINGER LAUGHS 1144 00:55:21,400 --> 00:55:22,920 Are you sure? 1145 00:55:22,920 --> 00:55:24,880 Ginger, it's you! 1146 00:55:24,880 --> 00:55:27,160 DAWN: Oh, mate. Well done. 1147 00:55:30,280 --> 00:55:31,840 Well done. 1148 00:55:31,840 --> 00:55:33,280 Oh, my God. 1149 00:55:34,840 --> 00:55:37,560 Alun Wyn, Dawn, what can I say? 1150 00:55:37,560 --> 00:55:39,320 An incredible competition. 1151 00:55:39,320 --> 00:55:41,920 It's been an honour. Well done. Thank you. Very good. 1152 00:55:41,920 --> 00:55:43,840 Dawn, Alun Wyn, thank you so much. Thank you so much. 1153 00:55:43,840 --> 00:55:45,000 Well done, Ginge. 1154 00:55:45,000 --> 00:55:46,480 See you in a bit. 1155 00:55:49,160 --> 00:55:51,000 Oh, my word. Oh, fair play, Ginge. 1156 00:55:51,000 --> 00:55:53,200 I mean, that was incredible. 1157 00:55:53,200 --> 00:55:55,640 I'm probably more disappointed than I thought I'd be. 1158 00:55:55,640 --> 00:55:57,280 But I'm really proud of my effort. 1159 00:55:57,280 --> 00:55:58,880 I have really enjoyed it. 1160 00:55:58,880 --> 00:56:01,120 I know it doesn't look it a lot of the time, 1161 00:56:01,120 --> 00:56:03,640 but it's just my concentration face, I suppose. 1162 00:56:04,880 --> 00:56:07,440 Honestly, it's a life-changing experience. 1163 00:56:07,440 --> 00:56:09,960 How much I've just been allowed to be completely in love 1164 00:56:09,960 --> 00:56:12,720 with the thing I love more than anything else, which is food. 1165 00:56:12,720 --> 00:56:14,920 The trophy would have been the icing on the cake, 1166 00:56:14,920 --> 00:56:17,320 but I'm going away from it so happy. 1167 00:56:17,320 --> 00:56:19,640 LAUGHING: Despite my tears! 1168 00:56:19,640 --> 00:56:21,680 Cheers! Cheers. Chin-chin. Cheers. 1169 00:56:21,680 --> 00:56:23,400 Congratulations. Thank you. 1170 00:56:23,400 --> 00:56:26,240 JOHN LAUGHS 1171 00:56:26,240 --> 00:56:28,200 Ah! Hello, little friend. 1172 00:56:28,200 --> 00:56:30,040 GINGER LAUGHS 1173 00:56:30,040 --> 00:56:32,040 Oh, wow. 1174 00:56:32,040 --> 00:56:35,240 You are this year's Celebrity MasterChef champion. 1175 00:56:35,240 --> 00:56:37,160 Yes! 1176 00:56:38,840 --> 00:56:40,960 I cannot believe this. 1177 00:56:40,960 --> 00:56:43,760 I'm honestly so shocked. I am so shocked. 1178 00:56:43,760 --> 00:56:46,840 I really thought I was just going to come here and have a laugh, 1179 00:56:46,840 --> 00:56:52,280 and I can't believe that this is the end result of this competition. 1180 00:56:52,280 --> 00:56:54,240 It's absolutely crazy. 1181 00:56:55,880 --> 00:56:58,320 Throughout this entire competition, 1182 00:56:58,320 --> 00:57:02,440 Ginger has delivered these intriguing, inventive, exciting, 1183 00:57:02,440 --> 00:57:06,000 imaginative, difficult feats. 1184 00:57:06,000 --> 00:57:08,680 What she's done has been really impressive. 1185 00:57:08,680 --> 00:57:11,680 With all the presentation, with all the fun, with all the laughs, 1186 00:57:11,680 --> 00:57:15,360 her food tastes delicious, and she's an extraordinary cook. 1187 00:57:15,360 --> 00:57:18,200 And, for me, that's why she is our champion. 1188 00:57:20,800 --> 00:57:22,000 Hmm... 1189 00:57:22,000 --> 00:57:23,200 Not delicious. 1190 00:57:24,960 --> 00:57:27,760 Oh, I cannot wait to tell my mum and dad. 1191 00:57:27,760 --> 00:57:29,400 I cannot wait! 1192 00:57:29,400 --> 00:57:32,080 I've actually learned a real life skill, Mum and Dad!