It's the Young MasterChef Final.
What an incredible competition it's been.
We started out with 15 young cooks.
Snaps all round.
They've had ups...
Oh! Got this in the bag. I'm cool with it.
..they've had downs.
Oh, my gosh.
No going back.
Get it in a box. Run!
This is pressure.
Oh, my gosh.
Headless chicken.
Oh, no, this isn't good.
Oh.
You got this. You got this.
Thank you.
We've seen some absolutely incredible cooking.
Ooh. It's just spot-on.
Absolutely smashed it.
Not bad. Mega.
You're one to watch.
Bring it in, baby.
And now we're down to our final three!
Keziah,
Bobby
and Jordan.
Being a MasterChef champion is becoming more and more real.
I want to win so much, but the competition is steep.
These guys are good cooks.
It's game on. I literally just have to throw myself in
and give it everything that I've got.
I'm literally ready to be let go and propelled into the air
and into my food dreams.
The title is literally within reaching distance.
I can smell it.
I'm bringing my A-game. Fingers crossed,
I'll be walking home with that trophy.
Oh, it's so exciting. This is it. It is the final!
Bring it on!
Welcome to the Young MasterChef Final.
You should all be so proud of yourselves.
Today, we want you to create two spectacular dishes
that really proves you have just what it takes to grab
that Young MasterChef title.
This is going to have to be the best food you have ever cooked.
You're going to have two and a half hours. For the very last time...
BOTH: ..let's cook.
They'll need to demonstrate more skill, more creativity.
They'll need to be more daring than they've ever been before,
if they're going to win this title.
Yeah, I'm going to give it everything I've got.
I just want to have no regrets, for me, personally.
The moment Bobby walked in this kitchen, we knew
we had a serious cook.
He really takes us on a journey around the world.
We've seen Indian, Mexican, Nigerian, Chinese.
It does the Boom Shaka Laka.
That's what it does.
Woo! He's not a quitter.
Whoa! Whoa!
All right, you know what?
Back in the zone, where my balloons?
He's actually a go-getter.
These portion sizes are fantastic.
Bang! They are massive.
So what we need to see today is refinement from Bobby.
I'm good. I'm good. I'm good.
From a young age,
I was always in the kitchen with my mum or dad holding a spoon
or mixing a bowl.
And it's at the point now where I'm telling them to stay
out of the kitchen. I've got it. You know, I can do it now.
Hello, Bobby. Can you believe it?
The final. How are you feeling?
A little bit nervous, but excited to get started.
Talk us through your two dishes, then.
The starter is called From Africa, and the main is called To Asia.
So if you guys remember, I started with a fusion of African and Asian,
so I thought I'd end it with that as well.
With Bobby's starter from Africa,
we're going to get a Nigerian pepper soup.
We've got tilapia, some yam pearls.
The same way British love potatoes is the same way Nigerians love yam.
And tempura okra.
Mm, those are cool.
Bobby's Nigerian pepper soup.
He's breaking down his fish bones and adding stock to let it cook
very slowly and infuse those flavours.
So this soup is my dad's speciality.
He loves it so much, he taught me how to make it.
So a little homage to him.
For my main,
I'm going with a Chinese braised pork belly with jasmine rice,
cucumber salad, and I've got a spring onion oil.
So are we going to see refinement today?
Yeah, refinement is the word of the day.
It's really going to be a fine-dining experience.
We are looking for that pork to be juicy, falling apart.
Two and a half hours,
you really think that's enough time to cook a good, moist,
juicy pork belly?
We have practised at home.
Two hours is just the right amount of time to get that pork belly
nice and soft.
He's making a very bright-green spring onion oil, cucumber
salad, his broccoli, his rice.
If he gets all those elements clean and elegant, I think
it's going to be a good dish.
The sauce is going to get all sticky and... Oh, so good!
Guys, you've had one hour, one hour and a half left.
It's definitely a big occasion today.
It's very tense.
But Bobby and Jordan, they need to watch out.
Keziah - oh! She's such a creative cook, fusing cuisines, but always
bringing it back to her Caribbean heritage.
Really enjoyed the chops.
Literally, went full, like, cavewoman.
Her food has been full of flavour.
That sharing feast platter in an hour and a half!
I mean, that was incredible.
Can I have a little takeaway container, please?
It's all delicious.
Banging with flavour.
Silent assassin. Woo, silent assassin!
But at times, she has stretched herself a little bit too thin.
I don't even want to do anything with the sugar any more.
Changed your mind? Yeah.
Do not give up now. Keziah, you with me, yeah?
But she's driven. She's focused.
She really wants this title.
I've been a high achiever all my life, really.
And I've always kind of aimed to do more than what's expected of me.
I'm going to try not to cry today.
I don't know why I'm crying!
I bought waterproof eyeliner because I have to be prepared.
I want to win this for myself, but I'm also doing it for my mum.
But also, like, strong black women that aren't aware
of what they're capable of achieving and accomplishing.
Everything I'm doing is basically called My Jamaican Good Friday
because Good Friday is probably one of my favourite holidays
and eating my favourite things, which is seafood, which is why
I'm just doing all seafood for you guys today.
So what are your two dishes?
For my starter,
I'm doing a coconut curry shrimp soup, but I'm also
going to use my coconuts to put my soup inside of it.
So I wanted to kind of give you guys that vibe
like you're on the beach in Jamaica.
I'm also making a coconut mojito because I couldn't
come all the way to the final and not do a drink!
Keziah's starter sounds absolutely flavoursome.
She has a red spicy paste.
Lemongrass, curry leaves, a Scotch bonnet pepper.
It's going to have, like, a nice orange colour to it.
I want it to be nice and vibrant.
She's going to be serving it in that little coconut shell.
It sounds bloomin' fantastic.
But if she says she's going to take us to the beach, I want
to be on that beach.
For a main, I'm doing pan-seared sea bass with, like,
a chilli and lemon sauce.
But I'm also going to do, which sounds a bit crazy, but three
different types of carrots. You are
going to be the Carrot Queen after this. And I love it!
Straight up question now, are you in it to win it today?
I'm aiming for the winning spot.
I just don't even want to think if I come second or third.
Jordan, Bobby, are you listening to Keziah?
She's going to win today.
I said it wouldn't be fun if it was easy. I like it!
Keziah's main course -
pan-seared sea bass.
She's adding escabeche vegetables, which is lightly vinegary,
sweet, pickled vegetables.
Carrot, three ways.
She's doing the carrot puree, jerk-roasted carrots.
And then she's got her carrot beurre blanc.
I think it's innovative.
I've never tried this before.
That needs to be sharp and punchy and buttery and velvety.
She's got to be careful because they can split.
It's a risky thing to do.
Confidence is key.
I need to believe in it,
otherwise I can't expect the judges to believe in it.
Yeah.
The time is ticking away.
There's 45 minutes left!
Ah!
Today, I am giving it my all.
I'm going to show the judges what I've got.
Bring the heat. Bring the flavour.
Take them on a one-way trip.
Jordan has really opened my eyes
in some of his vegan combinations
because they was absolutely tasty.
Jordan, that's a sensation. Thank you.
I can't find anything to fault on the dish, mate.
He really pays attention to all the details.
I mean, it looks sexy.
He's showing us skills in every single challenge.
Oh, wow.
I think you smashed it. This is a beautiful dish.
If I won this competition, it would mean more than words can describe.
Because I've...
..I've... I've been through a lot in my life.
I've been bullied when I was younger and told that I wasn't going
to be anything and always looked down on.
It'd be a good way for me to look back and remind myself
how far I've come and what I can really achieve if I put my
mind to it.
Jordan, what are you doing today?
I have for you a taste of India.
So I am starting you off with my panipuri pick and mix.
So panipuri is a street food snack commonly served in India.
They are little fried balls that puff up into like a little
sphere, and then they're basically filled with all sorts of different
flavours that create, like, an explosion in your mouth.
With Jordan's starter, he's got to make sure his fried puri breads
are puffed up and make this lovely little dome, so then he can poke
it through and we can fill it up with the fillings.
If they don't work, we're just going to have a flat, crusty dough.
There isn't any yeast in the dough.
It's relying on the moisture inside the dough that actually
creates a pocket of steam, a bit like a pitta bread.
So I'm just hoping it all goes to plan.
Looking good. So far,
they are puffing up as planned.
A couple of fails, but that's all right.
I've planned for that.
His fillings all need to be balanced really well in spices and flavour
and seasoned well.
We've got date with potato, then he's got
this salt-baked beetroot.
I can see the flavours working.
Then we've got chickpeas, coriander and onion,
that we know work together.
The point is to create, like, an explosion of flavour
in the judges' mouths.
That's what I'm hoping to achieve today.
And then for main course, a spiced chickpea curry.
It's one of the recipes that I first developed for my business. That's
going to be served alongside some okra fries, with a side portion
of fried chicken of the woods mushroom, with a tamarind
and Nigella seed chutney.
Wow, you are doing a lot!
What would we expect to see from you if you win this competition
today? Whether I win or not, you're going to be seeing
pop-ups all over.
I'm going to be having a food van at festivals and hopefully a
chain of restaurants worldwide, one day.
That's my, that's my big dream!
That is massive aspirations.
I think it's good to dream big.
It is, it is! No point dreaming small, is there?
He's bringing chicken of the wood mushroom.
I love mushrooms.
If you know me, you know that I am the mushroom man.
So these mushrooms are very special because they are the most
chicken-like thing you can get that isn't actually an animal.
He's coating it in like a vegan buttermilk, he's adding loads
of different spices and garlic, and coated with a crumb made
from chickpea flour.
It sounds like it's going to be a little
fried chicken shop delight.
And then he's also got this chickpea curry, which is one of the first
dishes he ever made for his vegan takeaway.
So he knows this dish, and if he's been selling
it to customers, hopefully it's good enough for the finals today.
We've only got five minutes.
Yes, Chef. You want to start turning your attention to your plates
and your presentation. Yes, Chef.
Is this how you want it?
Yeah, this is exactly how... Just no colour on the fish.
Do you think it's cooked?
He really knows how to turn on the pressure.
Everything's ready. It's literally just my beurre blanc,
I'm adding my butter to. And I just need to plate it up.
Just got to fry my okra, fry my mushrooms,
and I think I'm ready to assemble.
Are you happy with these? I'm only using about ten, so I did extra,
just so that I've got some good ones that are puffed up.
You think they're crispy enough? Yeah.
Time is really winding down.
Oh, God. This one turned out a lot better than this one.
I think I should have shaken the bottle up.
Don't really have time for this.
You only have one minute. This is it.
This is crunch time.
Yes, Chef.
Try to make this plate as beautiful as it can be.
See you got your little tweezers out!
Look at you!
Stressful. But I'm getting there.
Not far off.
One last push! Come on!
OK, that's it, time's up.
Good job, guys.
Well done.
Keziah, can you please come up?
Hello, guys.
I love your thought in your presentation.
It's very sunny, very bright.
It has, like, tropical notes to it.
Keziah's Good Friday-inspired feast starts on a tropical beach,
with a Caribbean shrimp and coconut curry soup garnished with coriander,
lime and chilli
and served with a coconut mojito.
Cheers. Cheers. To the final.
Thank you. Cheers.
Wow, Keziah, the flavour of the soup is really delicious.
It's got some really fiery notes, which we know and love you for.
And I can taste the coconut coming through.
And then that little bit of acidity that you get with that lime,
it is taking you to a little beach somewhere in the Caribbean,
and I think this dish is super tasty.
You know what's really good about this dish?
Those are nuggets of gold, of shrimp that's just covered by an ocean
of buttery coconut soup.
I think it is delightful.
That's gold. Absolutely gold.
Thank you, guys, so much.
Keziah's main is a Jamaican spiced sea bass with escovitch pickled
vegetables and carrots three ways,
roasted in jerk, pureed and used
as flavouring for a beurre blanc sauce.
Sea bass is cooked very nicely.
It's absolutely moist.
Your pickled escovitch,
they have that lovely, sweet twang of pickled, sharp notes
running through them.
It's a Good Friday dish on a good day. Well done.
Keziah, this dish is so innovative.
Your carrot beurre blanc is like a revelation to me.
I love it. I think it's a really clever way
of doing a very classic French sauce.
I think it's really commendable to take a very humble carrot
and transfer it into like three delicious technical elements.
This is a celebration of you and your cooking and your passion
for food, and you can see it on this plate.
Well done. That was the last time doing that. That's so crazy.
Smashed it. They loved it. Well done.
I definitely think they was impressed with my dish today.
I feel like I'm impressed with it and I'm really tough on myself.
The feedback the judges gave me today
literally just lit a fire inside of me.
Bobby, come to our dinner table.
Your main course is super colourful
and then we've got this African course, which is kind of like,
you know, looks hearty.
So I'm very, very excited.
Hope you like it.
Bobby's Africa To Asia Feast starts with his family's Nigerian pepper
soup, served with poached tilapia, yams and crispy tempura okra.
Bobby, wow.
You can taste the tilapia, which has
been cooked to perfection - it's nice and moist.
I was expecting yam to be a bit more dry, but you've managed to get
it really moist, soft and sweet.
It is really tasty.
Thank you so much. Thank you.
What I really like is your pepper soup -
it's really comforting and it's got
a lovely bit of spice coming through it.
Your tempura fried okra, your batter is really light and fluffy
and your okra isn't overcooked inside.
It's bloomin' tasty.
For his final showstopper, Bobby has cooked pork belly
with a Chinese spiced glaze,
jasmine rice, Tenderstem broccoli,
cucumber salad
and a spring onion oil.
Your pork belly is delicious,
like, it is sticky. It's cooked really well.
I didn't know you were going to get it done in time,
I was a bit worried, but you did it.
Your Tenderstem broccoli has got a nice bit of texture to it.
The spring onion oil has a lovely colour -
it's like proper green.
Overall, it's got the refinement that we've been asking for.
Thank you.
I really like your dish and I think to just take it to the next level
was to give me a little bit more sauce -
that's where the flavours is -
all that soy and star anise
and cinnamon and that yummy goodness.
Come on, Bobby! I'm teasing you, I'm sorry.
Smashed it. Sick.
Wow. Big feedback.
That was good. I was so scared.
I don't think that could have gone any better.
Best way to end it.
Zero regrets. Zero regrets.
Wow. Jordan, this is an impressive spread.
Jordan's vegan Indian feast starts with his pani puri pick-and-mix,
fried puri bread served with a potato,
date and salt-baked beetroot filling
and a chickpea, coriander and red onion filling
with mint and tamarind waters.
I think your pan puri, it's not really puffed correctly,
I can see you probably struggled a little bit.
They're hit and miss, a lot of them puffed up, a lot of them didn't.
The potato, date and beetroot and the tamarind sauce,
that one was a winner.
I then went for the chickpea, coriander and red onion,
and it wasn't as flavoursome
and vibrant as the first combination.
Jordan, mate, this is a really fun dish.
It's interactive and it gets you involved,
and it's got colour and it's got texture and it's got flavour.
I feel like I've been transported to India and I've just sat
down at, like, a family-owned restaurant and they're just starting
to serve me food.
Finally, it's Jordan's vegan take on fried chicken.
Deep-fried chicken of the wood mushrooms,
a tamarind-spiced chutney
with a chickpea curry, garlic and coriander paratha bread,
okra fries and a herb dip.
The chicken of the wood mushrooms,
that replicates the flavour and the meatiness of chicken -
I think it actually does that.
It's like a chicken shop type of fried chicken, right?
The chickpea curry,
I think the curry is a little bit on the drier side.
I think it could have been a little bit more of a saucier element.
Your chicken of the wood things here, these are spectacular.
It's so much like chicken -
it's quite unbelievable.
Your chickpea curry, I love your garnishes on it,
but it does need seasoning.
Overall, this was a...exciting and very tasty dish.
Thank you. It means a lot.
I'm happy. I think obviously it would have been good
if all of my puris properly puffed up.
I'm also feeling lots of emotions because I really...
..I really want this.
Oh, my God.
That was it. We just did it. Oh, gosh.
This is really sad. It's literally
the last time of us cooking in that kitchen together.
When I was plating up, I was like, "Damn, this is..."
I was wiping my dish. "This is literally it."
Well, what an incredible first-ever final of Young MasterChef.
That food was spectacular.
Such a diverse young group of talent.
They've done a really good job.
I think we are going to have such a hard time in making
this decision today.
I loved Bobby's dishes today.
That soup was delicious.
African and Asian cuisine delivered to the highest standard
and the best of his ability.
But why did he not just put more sauce?
Keziah, she said she was going to take us to the Caribbean and,
oh, my goodness, were we there.
Two amazing dishes, full of flavour,
true to her DNA and heritage.
She turned a very humble vegetable like a carrot
into three different ways - that is a talent.
The way that she's progressed
through this competition has been phenomenal.
You can't deny the amount of work and effort that Jordan did today.
It was an explosion of excitement and vibrancy.
His chickpea curry, it just needed a little bit more seasoning.
However, I think Jordan really is opening up our eyes
to a whole different world within plant-based food.
Three very talented finalists.
Which one of them is going to be our champion?
Right now, I'm feeling a lot of emotions.
Something inside me has just awoken and made me realise how much
this actually means to me.
I'm starting to get quite anxious now and I've had so much emotions
running through me.
I'm really sad. I don't want to leave, like,
everybody that I've met. It's just been such a great experience.
That was Bobby's best.
That was every inch of my being into that food today.
So to win Young MasterChef would just be the icing on the cake.
I tell you what, well done, both of you.
Whoever gets the crown is...well done.
ALL: Aw...
Guys, just wow, wow, wow.
What a final.
You've done an amazing job.
I can't even begin to kind of, like, put into words how, like, proud
I am of you. I'm going to get emotional.
But, of course, we had to make a very, very difficult decision.
Our young MasterChef champion...
..is...
..Keziah.
Oh, my God, I'm going to cry!
Well done.
Are you being serious?
I'm actually in shock.
I'm trying not to vomit.
It would have been nice to get that win,
but, you know, satisfied regardless.
I've learned so much. I've grown so much as a cook,
so I'm going to take all of that into my life.
It's been a great experience. I'm going to miss it a lot.
Obviously I'm a little bit disappointed that I didn't win
because I'm so close.
But the universe has a magical way of putting you on the path
you're supposed to be on.
Keziah was supposed to win.
She work really hard,
so, yeah, I think she deserved it.
SHE SCREAMS Congratulations!
THEY LAUGH
That scared the life out of me! Thank you. Thank you.
Oh, my... Can I get a hug? Thank you so much.
Thank you. Well done!
I feel like I'm so overwhelmed with feelings. Like, I just...
I don't know, like, I feel I'm going to cry, I'm going to laugh.
Like, this is just so mad.
Keziah cooks from the heart.
She just loves to feed people.
She literally delivers sunshine on a plate.
She is a pure spark of joy...
..and we are going to see some amazing things
from her in the future.
I definitely think that my mum's going to be the most proud of me
because she was a young mum - she had me when she was 16.
A lot of people doubted us and now
I'm going to be like her little trophy, she's going to say,
"My daughter is a MasterChef winner." Oh, my days. This is crazy.
It's like one of those pinch me moments where you don't want someone
to pinch you cos I don't want to wake up.