1
00:00:01,496 --> 00:00:04,166
It's finals week
on Celebrity MasterChef.

2
00:00:05,437 --> 00:00:08,546
Just the five best celebrity
cooks remain.

3
00:00:10,361 --> 00:00:11,892
I'm in finals week.

4
00:00:11,917 --> 00:00:14,420
I mean, how has this happened?

5
00:00:14,445 --> 00:00:16,817
I didn't turn my oven on
for two years.

6
00:00:18,000 --> 00:00:20,985
I can't remember anything before
Celebrity MasterChef.

7
00:00:21,010 --> 00:00:23,701
I just don't know what to do
with the rest of my life if I leave.

8
00:00:23,726 --> 00:00:26,349
This is my life now, right?

9
00:00:26,374 --> 00:00:27,933
I don't just feel the pressure.

10
00:00:27,958 --> 00:00:31,629
I feel like the pressure
is pushing me down on the shoulders.

11
00:00:31,654 --> 00:00:34,113
So I just really to push
the posture up, you know,

12
00:00:34,138 --> 00:00:36,554
trying to look confident.

13
00:00:36,579 --> 00:00:39,819
I really feel like the competition
has stepped up another level now.

14
00:00:39,844 --> 00:00:42,378
Any little mistake, any burnt edge,

15
00:00:42,403 --> 00:00:44,058
that's it, for the chop.

16
00:00:45,205 --> 00:00:48,044
I'll be so happy if I can just go
under the radar now

17
00:00:48,069 --> 00:00:49,853
and just advance through each round.

18
00:00:49,878 --> 00:00:50,927
And then, barn!

19
00:00:50,952 --> 00:00:52,466
Harry wins. Whoo!

20
00:00:55,157 --> 00:00:57,005
At the end of the week...

21
00:00:57,030 --> 00:00:59,069
# Oh, my lord! #

22
00:00:59,094 --> 00:01:03,226
...only one will be crowned
Celebrity MasterChef champion.

23
00:01:03,251 --> 00:01:04,511
Ooh-hoo-hoo!

24
00:01:04,536 --> 00:01:05,628
Come on!

25
00:01:05,653 --> 00:01:08,031
What an incredible finals
week we have in store.

26
00:01:08,056 --> 00:01:09,043
They're going to learn,

27
00:01:09,068 --> 00:01:10,559
they're going to have to push,

28
00:01:10,584 --> 00:01:12,519
and they're going
to have to be on song.

29
00:01:12,544 --> 00:01:14,414
We really need to hurry up
with this now.

30
00:01:14,439 --> 00:01:16,983
If I were them right now,
with the challenges coming up,

31
00:01:17,008 --> 00:01:20,472
I wouldn't want to miss
a single beat.

32
00:01:20,497 --> 00:01:22,366
Let the finals begin!

33
00:01:39,240 --> 00:01:41,233
Hello. Hello. How are we?

34
00:01:47,011 --> 00:01:51,403
Welcome to Celebrity MasterChef
finals week.

35
00:01:51,428 --> 00:01:53,364
POW!

36
00:01:53,389 --> 00:01:57,467
In this round, you are cooking
to a brief, to cook for Gregg and I

37
00:01:57,492 --> 00:02:00,623
a dish inspired by
a well-known chef.

38
00:02:02,497 --> 00:02:04,510
This round truly counts.

39
00:02:04,535 --> 00:02:06,469
At the end of this,
one of you is going home.

40
00:02:07,966 --> 00:02:10,547
The food so far has been
absolutely amazing.

41
00:02:10,572 --> 00:02:12,546
Make it amazing today.

42
00:02:12,571 --> 00:02:14,501
One hour, 45 minutes.

43
00:02:14,526 --> 00:02:15,969
Let's cook!

44
00:02:15,994 --> 00:02:18,187
Good luck! Good luck, everybody!

45
00:02:20,651 --> 00:02:23,146
The dish needs to be inspired
by a well-known chef,

46
00:02:23,171 --> 00:02:25,827
but they also need to put their own
personality on it.

47
00:02:25,852 --> 00:02:29,732
Take a recipe, take an idea,
take an inspiration,

48
00:02:29,757 --> 00:02:31,816
and then run with it.

49
00:02:31,841 --> 00:02:35,542
It's all calm at the moment,
but I'm a little bit apprehensive.

50
00:02:36,916 --> 00:02:38,934
Tiny bit of pressure.
just a little bit.

51
00:02:40,641 --> 00:02:42,532
I'm enjoying this process.

52
00:02:42,557 --> 00:02:43,883
Small margins now.

53
00:02:43,908 --> 00:02:44,978
You can't make mistakes.

54
00:02:46,015 --> 00:02:48,845
Throughout the competition, Harry's
shown us he's got a great palate.

55
00:02:48,870 --> 00:02:51,067
He's also technically able -

56
00:02:51,092 --> 00:02:55,068
but it was that last round that
really blew us out of the water.

57
00:02:55,093 --> 00:02:56,164
Boom!

58
00:02:58,208 --> 00:03:00,454
He showed true style
and sophistication.

59
00:03:02,018 --> 00:03:04,794
The thing is, the last round
went so well.

60
00:03:04,819 --> 00:03:06,732
Was it...? Was it too good?!

61
00:03:06,757 --> 00:03:08,039
Should I have saved it?

62
00:03:08,064 --> 00:03:09,739
But now we just have to
groove today.

63
00:03:09,764 --> 00:03:11,446
I really want to put on
a performance...

64
00:03:12,632 --> 00:03:13,743
...and I want to put on a show.

65
00:03:15,118 --> 00:03:16,717
Harry, you're in the finals.

66
00:03:17,800 --> 00:03:19,225
It's crazy, innit?!

67
00:03:19,250 --> 00:03:20,595
I'm loving every second of it.

68
00:03:20,620 --> 00:03:22,426
I'm so happy to be here.

69
00:03:22,451 --> 00:03:24,764
Who's the chef that inspires you?

70
00:03:24,789 --> 00:03:26,156
Um, James Martin.

71
00:03:26,181 --> 00:03:29,719
Because my daughter
would often look at him

72
00:03:29,744 --> 00:03:31,343
and think it's her grandad on telly.

73
00:03:31,368 --> 00:03:34,208
He looks fairly similar to...
to her grandad,

74
00:03:34,233 --> 00:03:37,429
so it allowed us half an hour or so
to be able to relax,

75
00:03:37,454 --> 00:03:39,048
and her just watch her grandad cook.

76
00:03:39,073 --> 00:03:43,485
This is a dish that I learned
through watching some TV.

77
00:03:43,510 --> 00:03:46,688
Lamb cutlets with
dauphinoise potatoes.

78
00:03:46,713 --> 00:03:48,285
I've got some carrots with it.

79
00:03:48,310 --> 00:03:50,561
I am also going to attempt to make
a red wine sauce,

80
00:03:50,586 --> 00:03:52,180
and that's going to be
a struggle for me

81
00:03:52,205 --> 00:03:53,651
because I don't drink red wine.

82
00:03:53,676 --> 00:03:55,441
You said to me before,

83
00:03:55,466 --> 00:03:58,026
when you're racing, you look around
and see if you can smell fear.

84
00:03:58,051 --> 00:04:00,646
Yeah. Listen to the room.

85
00:04:00,671 --> 00:04:02,607
Pure silence. We're scared.

86
00:04:05,624 --> 00:04:09,909
Inspired by James Martin,
we're entering the world of classic,

87
00:04:09,934 --> 00:04:12,035
top-drawer cookery here, aren't we?

88
00:04:12,060 --> 00:04:16,852
Personally, I can think of nothing
better to eat than lamb cutlets.

89
00:04:16,877 --> 00:04:19,612
I'd like some really crispy fat.

90
00:04:19,637 --> 00:04:20,935
That's where the flavour is.

91
00:04:20,960 --> 00:04:23,402
Make sure the meat itself
is still pink.

92
00:04:24,796 --> 00:04:26,060
Dauphinoise potatoes.

93
00:04:26,085 --> 00:04:27,306
Layers of potatoes.

94
00:04:27,331 --> 00:04:29,244
The potatoes should have
the smallest amount of cream

95
00:04:29,269 --> 00:04:30,735
running through them
to hold it together.

96
00:04:30,760 --> 00:04:32,286
Too much, and the whole thing

97
00:04:32,311 --> 00:04:34,201
just becomes too rich and creamy.

98
00:04:35,429 --> 00:04:36,499
I'd say James Martin inspires me

99
00:04:36,524 --> 00:04:37,821
because of the fact
that he makes food

100
00:04:37,846 --> 00:04:39,950
that the whole family can eat.

101
00:04:41,090 --> 00:04:43,397
But, at the same time,
you can make it a bit indulgent.

102
00:04:45,543 --> 00:04:49,005
The one thing that is troubling me
slightly is the red wine sauce.

103
00:04:49,030 --> 00:04:51,945
That has got to be sticky
and glossy.

104
00:04:51,970 --> 00:04:54,030
It can't be like a glass of wine.

105
00:04:54,055 --> 00:04:56,110
If he's never done it before,
it's tricky.

106
00:05:00,261 --> 00:05:02,954
I just lemon juiced myself
in the face.

107
00:05:02,979 --> 00:05:06,808
Craig has a huge amount of knowledge
and likes to show off technique,

108
00:05:06,833 --> 00:05:09,040
but he's throwing
too many things at the plate.

109
00:05:09,065 --> 00:05:12,445
He needs to now understand
that less is more.

110
00:05:13,588 --> 00:05:14,975
Today could be pivotal.

111
00:05:17,314 --> 00:05:18,929
Who's the inspiration, Craig?

112
00:05:18,954 --> 00:05:20,236
Ottolenghi.

113
00:05:20,261 --> 00:05:21,350
The guy, right?

114
00:05:21,375 --> 00:05:24,483
He's so creative,
and it's brilliant sharing food.

115
00:05:24,508 --> 00:05:26,357
You just lay it out.
Everyone has a good time.

116
00:05:26,382 --> 00:05:28,380
So, I've got a butterflied
leg of lamb here.

117
00:05:28,405 --> 00:05:30,951
I'm going to do like a shawarma
kind of marinade on it.

118
00:05:30,976 --> 00:05:33,515
And I'm going to do some
really nice, smooth hummus, I hope.

119
00:05:33,540 --> 00:05:35,913
I'm going to do some
cumin flatbreads for you as well.

120
00:05:35,938 --> 00:05:39,241
And I'm going to do a root slaw,
labneh cheese.

121
00:05:39,266 --> 00:05:41,547
And then I've got some nice potatoes
coming your way

122
00:05:41,572 --> 00:05:43,101
with za'atar on them as well.

123
00:05:43,126 --> 00:05:44,678
So, it's very Middle Eastern.

124
00:05:44,703 --> 00:05:49,146
You've been cooking in that
eclectic style all the way through.

125
00:05:49,171 --> 00:05:51,808
Has there been the hand
of Ottolenghi on your shoulder

126
00:05:51,833 --> 00:05:52,877
throughout this competition?

127
00:05:52,902 --> 00:05:55,589
He's in my...he's in my ear.
Those little, soft whispers.

128
00:05:58,554 --> 00:06:00,363
Oh, I do like the sound
of what Craig's doing -

129
00:06:00,388 --> 00:06:02,169
but it's typical Craig, isn't it?

130
00:06:02,194 --> 00:06:05,559
Why do six things
when you can do 18?

131
00:06:05,584 --> 00:06:07,473
Craig's taken a leg of lamb,

132
00:06:07,498 --> 00:06:11,393
he's taken the bone out, and he's
got North African spice mix

133
00:06:11,418 --> 00:06:12,929
he's put all over the lamb.

134
00:06:14,043 --> 00:06:15,528
Potatoes, be good to me.

135
00:06:15,553 --> 00:06:17,839
We've got za'atar roasted potatoes.

136
00:06:17,864 --> 00:06:19,881
Za'atar is Middle Eastern spices.

137
00:06:19,906 --> 00:06:23,398
We've got flavoured flatbreads.
We've got hummus.

138
00:06:24,478 --> 00:06:27,343
The problem is,
when you attempt so much,

139
00:06:27,368 --> 00:06:31,083
can you give all of your focus
to each and every thing?

140
00:06:32,160 --> 00:06:33,162
I don't know where I am with time.

141
00:06:33,187 --> 00:06:34,923
I don't really understand
it any more.

142
00:06:34,948 --> 00:06:36,311
I never seem to have enough.

143
00:06:36,336 --> 00:06:38,472
The problem with this competition

144
00:06:38,497 --> 00:06:40,703
is you've got to cook well enough
to impress the two lads.

145
00:06:40,728 --> 00:06:42,400
You're going to make sure
you don't muck it up

146
00:06:42,425 --> 00:06:43,620
in case you bump into Ottolenghi

147
00:06:43,645 --> 00:06:44,861
at some stage in the future.

148
00:06:44,886 --> 00:06:46,335
You've got to try and stave off

149
00:06:46,360 --> 00:06:48,640
the competition from the other
brilliant competitors.

150
00:06:48,665 --> 00:06:53,125
There are so many levels of pressure
and stress, it's unbelievable.

151
00:06:54,448 --> 00:06:56,592
You've got one hour left, everybody.

152
00:06:56,617 --> 00:06:58,717
One hour left.

153
00:06:58,742 --> 00:07:00,257
Time, time, time.

154
00:07:00,282 --> 00:07:03,897
The time is..-is really
against me right now-.

155
00:07:04,994 --> 00:07:06,378
Well, we fell in love with Vito

156
00:07:06,403 --> 00:07:08,381
because of his love of the food
of the south of Italy

157
00:07:08,406 --> 00:07:09,498
where he grew up,

158
00:07:09,523 --> 00:07:13,607
whether that be Neapolitan street
food, tiramisu or a splendid cake.

159
00:07:13,632 --> 00:07:15,603
I mean, he just knows that food.

160
00:07:16,725 --> 00:07:18,973
This journey,
this beautiful experience,

161
00:07:18,998 --> 00:07:21,601
it means the life to me,

162
00:07:21,626 --> 00:07:23,142
and it's giving me the possibility

163
00:07:23,167 --> 00:07:26,007
to grow in so many different ways.

164
00:07:26,032 --> 00:07:27,459
I'm surprised.

165
00:07:29,441 --> 00:07:32,754
Vito, you've been in a few finals
before in your life, haven't you?

166
00:07:32,779 --> 00:07:36,014
Yes. How does it feel now
to be in the MasterChef finals?

167
00:07:36,039 --> 00:07:37,239
Last night I was not sleeping.

168
00:07:37,264 --> 00:07:40,060
I was... You know, when you wait
the day before Christmas

169
00:07:40,085 --> 00:07:42,609
for Santa Claus the next day?
That's how I felt.

170
00:07:42,634 --> 00:07:47,525
So, today was like, well,
I'm really in a bubble right now.

171
00:07:49,699 --> 00:07:53,274
Today I'm going to make
a parmigiana.

172
00:07:54,494 --> 00:07:57,840
The chef that inspired me
is Chef Cannavacciuolo.

173
00:07:57,865 --> 00:07:59,521
He is from Naples.

174
00:07:59,546 --> 00:08:03,574
He told once that his mum's recipe
is the best in the world.

175
00:08:03,599 --> 00:08:05,024
So I took his mum's recipe.

176
00:08:05,049 --> 00:08:07,400
I put some of my personal touch
on top, and now it's ready

177
00:08:07,425 --> 00:08:09,502
to be delivered to MasterChef.

178
00:08:10,852 --> 00:08:12,510
Melanzane parmigiana.

179
00:08:12,535 --> 00:08:17,384
Melanzane is the Italian name for
aubergine, slithers of aubergine,

180
00:08:17,409 --> 00:08:19,700
and Parmigiano, which is the cheese.

181
00:08:19,725 --> 00:08:23,156
What he's doing is adding flavours
to it he thinks will enhance it,

182
00:08:23,181 --> 00:08:25,006
make it different.

183
00:08:25,031 --> 00:08:27,428
He's taking deep-fried courgettes,

184
00:08:27,453 --> 00:08:30,435
mozzarella, provolone cheese,

185
00:08:30,460 --> 00:08:33,971
red pesto, and then prosciutto,
and then he's going to bake it

186
00:08:33,996 --> 00:08:35,188
so it all comes together

187
00:08:35,213 --> 00:08:36,260
and it goes nice and soft.

188
00:08:36,285 --> 00:08:39,578
But when he cuts into it
and takes it out of the dish,

189
00:08:39,603 --> 00:08:41,424
we can see absolute layers.

190
00:08:41,449 --> 00:08:43,664
That's going to be the tricky bit.

191
00:08:43,689 --> 00:08:45,768
It's very risky because
if I go wrong,

192
00:08:45,793 --> 00:08:48,267
there is no way to recover
the mistake.

193
00:08:48,292 --> 00:08:50,433
And I will know this
just at the end,

194
00:08:50,458 --> 00:08:51,630
when the dish is already ready.

195
00:08:52,854 --> 00:08:55,202
This is the first time
in the competition

196
00:08:55,227 --> 00:08:56,438
where you're cooking Italian

197
00:08:56,463 --> 00:08:57,860
and it's not
classic, classic, classic.

198
00:08:57,885 --> 00:09:00,701
Yes. Is that daring
or is that dangerous?

199
00:09:00,726 --> 00:09:03,725
At this stage, I think
I have to take the risk.

200
00:09:07,566 --> 00:09:09,244
Oh! I'm feeling really excited!

201
00:09:09,269 --> 00:09:11,193
This is a really
important dish to me

202
00:09:11,218 --> 00:09:14,279
because it's from where
I'm from, the North, Yorkshire.

203
00:09:14,304 --> 00:09:17,382
So we're hoping to make
the North proud today.

204
00:09:17,407 --> 00:09:18,620
Come on!

205
00:09:21,329 --> 00:09:25,157
Rochenda continues on her journey
of showing us food

206
00:09:25,182 --> 00:09:27,403
from all around the world.

207
00:09:27,428 --> 00:09:29,355
She's always full of surprises.

208
00:09:29,380 --> 00:09:32,544
She can turn her hand to anything.

209
00:09:32,569 --> 00:09:35,879
It's definitely safe to say
I've got the MasterChef bug.

210
00:09:35,904 --> 00:09:37,032
I want to take the title.

211
00:09:37,057 --> 00:09:38,457
Of course I do. I'm in it now.

212
00:09:38,482 --> 00:09:41,625
There's no point in pretending
I'm being modest and humble.

213
00:09:41,650 --> 00:09:43,011
I'm in for the win now.

214
00:09:43,036 --> 00:09:44,353
I'm in for the win!

215
00:09:45,908 --> 00:09:48,654
Who's the chef that's inspired
this in you?

216
00:09:48,679 --> 00:09:50,940
My father-in-law's favourite dish

217
00:09:50,965 --> 00:09:53,334
to cook on a Friday night
is a curry.

218
00:09:53,359 --> 00:09:56,253
He nips out to the fish and chip
shop, buys four battered fish

219
00:09:56,278 --> 00:09:59,191
and sticks them on top. Right?

220
00:09:59,216 --> 00:10:01,916
That wasn't fine-dining enough
for MasterChef,

221
00:10:01,941 --> 00:10:04,624
so I was trying to find a dish
that was very similar,

222
00:10:04,649 --> 00:10:06,935
and the lovely James Martin
popped up.

223
00:10:06,960 --> 00:10:08,828
And they're both Yorkshire men...

224
00:10:10,180 --> 00:10:13,198
...so they like hearty fare,
you know.

225
00:10:13,223 --> 00:10:15,741
What's the name of your
father-in-law who likes the curry?

226
00:10:15,766 --> 00:10:18,026
He's Bob. But to me, it's Pops.

227
00:10:18,051 --> 00:10:19,512
All right, here's to Pops Bob.

228
00:10:19,537 --> 00:10:21,104
Nice one, Pops!

229
00:10:23,896 --> 00:10:26,599
Rochenda is not
going to batter her fish.

230
00:10:26,624 --> 00:10:28,321
She's pan-frying cod.

231
00:10:28,346 --> 00:10:31,844
What we're hoping for here is soft,
beautifully cooked fish

232
00:10:31,869 --> 00:10:34,909
that falls apart.
With that, curry sauce.

233
00:10:34,934 --> 00:10:36,025
Quite vibrant.

234
00:10:36,050 --> 00:10:38,467
A good amount of spice in the back
of your throat.

235
00:10:38,492 --> 00:10:43,149
And then the texture of chips,
but in the shape of a bhaji.

236
00:10:43,174 --> 00:10:46,033
I have no doubting that Rochenda
can cook this dish.

237
00:10:46,058 --> 00:10:47,888
It's how it looks on a plate.

238
00:10:47,913 --> 00:10:50,582
Because if it looks a mess,
it could taste a mess.

239
00:10:52,371 --> 00:10:54,121
You have just 30 minutes!

240
00:10:54,146 --> 00:10:55,445
30 minutes left.

241
00:10:55,470 --> 00:10:56,435
Okey do key.

242
00:10:57,684 --> 00:10:59,845
H's story is quite remarkable.

243
00:10:59,870 --> 00:11:02,450
Came in here as a complete
and utter novice cook

244
00:11:02,475 --> 00:11:05,710
and has just been growing
with the competition.

245
00:11:05,735 --> 00:11:08,635
What I like about H's food
is it's theatrical,

246
00:11:08,660 --> 00:11:11,141
and it's crowd pleasing food.

247
00:11:11,166 --> 00:11:14,149
I've never made a cake
in this competition,

248
00:11:14,174 --> 00:11:17,427
but I've got to show john and Gregg
that I am still progressing

249
00:11:17,452 --> 00:11:19,047
and I'm pushing myself.

250
00:11:19,072 --> 00:11:20,270
Nope, not ready yet.

251
00:11:20,295 --> 00:11:21,930
And I want that trophy.

252
00:11:24,030 --> 00:11:26,003
As a celebration to the finals,

253
00:11:26,028 --> 00:11:28,046
have you decided to cover
yourself in chocolate?

254
00:11:29,167 --> 00:11:30,932
I am chocolate dipped today!

255
00:11:30,957 --> 00:11:32,554
I mean, I literally look at me.

256
00:11:32,579 --> 00:11:36,093
Yeah. As you've seen,
my time in the competition,

257
00:11:36,118 --> 00:11:38,277
I've brought a little bit of drama

258
00:11:38,302 --> 00:11:39,987
and theatre,

259
00:11:40,012 --> 00:11:42,091
but my dish today is inspired

260
00:11:42,116 --> 00:11:44,598
by somebody else who is
a master of this -

261
00:11:44,623 --> 00:11:46,303
Heston Blumenthal.

262
00:11:46,328 --> 00:11:48,324
Now, that's aspirational!

263
00:11:48,349 --> 00:11:53,749
The dish is an amazing chocolate
cake layered with popping candy.

264
00:11:53,774 --> 00:11:57,004
And I'm going to do a
Turkish Delight ice cream with it.

265
00:11:57,029 --> 00:11:58,224
Wow!

266
00:12:00,398 --> 00:12:04,205
Chocolate cake with popping candy
is one of Heston's signatures.

267
00:12:04,230 --> 00:12:06,222
Cake! Cake! Cake!

268
00:12:06,247 --> 00:12:10,380
He's going to try and take
the artistry of Heston Blumenthal

269
00:12:10,405 --> 00:12:13,143
and do it in one hour
and 45 minutes.

270
00:12:13,168 --> 00:12:14,658
I've never met Heston.

271
00:12:14,683 --> 00:12:15,919
Why would I even meet Heston?

272
00:12:15,944 --> 00:12:17,456
Heston's not even in my world.

273
00:12:17,481 --> 00:12:18,676
Does he like Steps?

274
00:12:20,050 --> 00:12:22,950
H is going to lay three pieces
of that cake,

275
00:12:22,975 --> 00:12:24,569
one on top of the other.

276
00:12:24,594 --> 00:12:27,536
I don't want to jinx this,
but it's really good.

277
00:12:27,561 --> 00:12:28,798
Really good!

278
00:12:28,823 --> 00:12:33,071
In between each layer, he's doing
butter cream, and then popping candy.

279
00:12:33,096 --> 00:12:36,149
So when we eat it, we get
that little explosion in our mouth.

280
00:12:37,226 --> 00:12:38,949
Oh, my God! Look at that!

281
00:12:38,974 --> 00:12:40,232
It's not going to be small.

282
00:12:40,257 --> 00:12:43,493
It's going to be a proper mound
of chocolate cake.

283
00:12:43,518 --> 00:12:45,930
Kind of like grouting your bathroom.

284
00:12:47,029 --> 00:12:48,482
Turkish delight ice cream.

285
00:12:48,507 --> 00:12:49,660
Absolutely heavenly!

286
00:12:49,685 --> 00:12:51,557
Flavoured with rose water.

287
00:12:51,582 --> 00:12:54,421
But you don't want your ice cream
to be too sweet

288
00:12:54,446 --> 00:12:56,903
because you've got
a very, very sweet cake.

289
00:12:56,928 --> 00:12:58,631
So you've got to find the balance
just right.

290
00:12:59,901 --> 00:13:02,338
Final ten minutes, please.

291
00:13:02,363 --> 00:13:03,835
Ooh-hoo-hoo!

292
00:13:05,329 --> 00:13:06,651
Come on!

293
00:13:08,298 --> 00:13:10,384
I think we're in an OK place...ish.

294
00:13:13,802 --> 00:13:15,082
I'm eating my wares.

295
00:13:16,395 --> 00:13:18,305
It's really yummy!

296
00:13:18,330 --> 00:13:21,628
The lamb is looking good,
but I've got a conundrum on my hands

297
00:13:21,653 --> 00:13:23,751
with how I'm going to get
my potatoes out.

298
00:13:23,776 --> 00:13:26,428
I want a circle, but my dish
is quite deep,

299
00:13:26,453 --> 00:13:28,345
my circle's quite shallow.

300
00:13:29,699 --> 00:13:32,095
No, I'm not rel...
I'm never relaxed here!

301
00:13:34,517 --> 00:13:36,320
63 there. I'm taking it out.

302
00:13:37,695 --> 00:13:39,566
Five minutes left!

303
00:13:39,591 --> 00:13:40,872
Ugh!

304
00:13:40,897 --> 00:13:42,261
That's stressful, man.

305
00:13:44,662 --> 00:13:45,850
I've changed up my plan,

306
00:13:45,875 --> 00:13:47,343
cos this cutter ain't
cutting through that.

307
00:13:52,228 --> 00:13:53,975
Let's see if this is cooked.

308
00:13:54,000 --> 00:13:55,006
How is my baby?

309
00:13:56,169 --> 00:13:57,919
60 seconds. That's all we got.

310
00:13:57,944 --> 00:13:59,477
We've got 60 seconds.

311
00:13:59,502 --> 00:14:02,209
# Oh, my lord! #

312
00:14:02,234 --> 00:14:04,060
Whoo-hoo-hoo!

313
00:14:08,547 --> 00:14:10,290
Your time is up.

314
00:14:10,315 --> 00:14:12,753
Boom! Everybody stop!

315
00:14:12,778 --> 00:14:13,782
Oh!

316
00:14:15,577 --> 00:14:18,540
What is wrong with you?

317
00:14:18,565 --> 00:14:19,990
I haven't seen a mess like that

318
00:14:20,015 --> 00:14:22,176
since my youngest was,
like, six months old.

319
00:14:24,387 --> 00:14:26,576
Harry! Come on, my friend.

320
00:14:26,601 --> 00:14:27,856
Go on!

321
00:14:27,881 --> 00:14:31,618
First up is Olympian
and Gladiator Harry.

322
00:14:31,643 --> 00:14:34,433
Inspired by chef James Martin,

323
00:14:34,458 --> 00:14:40,470
he's serving lamb cutlets with
dauphinoise potatoes, pea puree,

324
00:14:40,495 --> 00:14:42,743
caramelised baby carrots,

325
00:14:42,768 --> 00:14:44,950
and a red wine sauce.

326
00:14:48,161 --> 00:14:49,633
Ohhh!

327
00:14:56,016 --> 00:14:58,619
That lamb is delicious.

328
00:14:58,644 --> 00:15:00,827
Now, you've got some proper colour
on the outside,

329
00:15:00,852 --> 00:15:02,517
and you've crisped up that fat.

330
00:15:02,542 --> 00:15:05,332
Fantastic.
And it's nice and pink inside.

331
00:15:05,357 --> 00:15:08,050
Your dauphinoise, a little bit of
garlic in there, a lot of rosemary.

332
00:15:08,075 --> 00:15:10,454
Good. I really, really enjoyed that.

333
00:15:10,479 --> 00:15:12,201
I like the sweetness of
the pea puree.

334
00:15:12,226 --> 00:15:13,823
I think you've done that
very, very well.

335
00:15:13,848 --> 00:15:15,047
Thank you.

336
00:15:15,072 --> 00:15:17,929
Harry, the red wine sauce
got a really lovely sheen to it.

337
00:15:17,954 --> 00:15:19,680
You have over-seasoned it.

338
00:15:19,705 --> 00:15:23,482
Mm-hm. The carrots - overcooked. OK.

339
00:15:23,507 --> 00:15:25,147
I'm sure that your daughter
would love them

340
00:15:25,172 --> 00:15:26,748
because they're really, really soft,

341
00:15:26,773 --> 00:15:28,939
but they can have a little bit
of a crunch to them.

342
00:15:28,964 --> 00:15:31,908
You've got really lovely
foundation of cookery.

343
00:15:31,933 --> 00:15:34,054
It just could be a little bit
more precise.

344
00:15:34,079 --> 00:15:35,044
Yeah.

345
00:15:36,961 --> 00:15:39,947
Although I presented a good dish,
they was critiquing errors,

346
00:15:39,972 --> 00:15:42,013
and I think because of the fact
it's finals week,

347
00:15:42,038 --> 00:15:44,956
we are literally looking at the
smallest, smallest of margins here.

348
00:15:44,981 --> 00:15:46,514
But, look, we move forward.

349
00:15:46,539 --> 00:15:47,586
We keep moving.

350
00:15:49,187 --> 00:15:53,981
Taking inspiration from Neapolitan
chef Antonio Cannavacciuolo,

351
00:15:54,006 --> 00:15:58,887
dancer Vito has made his own version
of the Italian classic parmigiana...

352
00:16:00,444 --> 00:16:03,824
...baked layers of deep-fried
aubergine and courgette

353
00:16:03,849 --> 00:16:06,290
with prosciutto ham, Parmesan,

354
00:16:06,315 --> 00:16:08,539
mozzarella and provolone cheeses,

355
00:16:08,564 --> 00:16:11,189
red pesto and tomato sauce...

356
00:16:11,214 --> 00:16:13,001
Look at that. Beautiful slice.

357
00:16:14,331 --> 00:16:18,812
...served with sun-dried tomato pesto
and mini focaccia.

358
00:16:24,982 --> 00:16:27,103
This is parmigiana in fifth gear.

359
00:16:27,128 --> 00:16:28,618
It's got a smoked cheese,

360
00:16:28,643 --> 00:16:30,425
it's got mozzarella,
it's got Parmesan,

361
00:16:30,450 --> 00:16:32,108
which have all got
their own flavour.

362
00:16:32,133 --> 00:16:33,814
The richness of the ham, as well.

363
00:16:33,839 --> 00:16:37,327
The aubergines and the courgettes
disappear completely as just layers,

364
00:16:37,352 --> 00:16:38,615
almost like they're pasta.

365
00:16:38,640 --> 00:16:40,002
I like it a lot.

366
00:16:40,027 --> 00:16:41,204
Bread's made beautifully.

367
00:16:41,229 --> 00:16:43,520
The pesto itself, I think,
is a really nice accompaniment.

368
00:16:44,911 --> 00:16:46,862
What I absolutely love

369
00:16:46,887 --> 00:16:50,790
is you've added to it
without taking away its soul.

370
00:16:50,815 --> 00:16:52,288
That is delicious.

371
00:16:52,313 --> 00:16:53,785
Absolutely delicious.

372
00:16:55,621 --> 00:16:58,128
When they was given the first bite,
they were...

373
00:16:58,153 --> 00:17:01,563
You know, that silence before they
give you feedback is killing me!

374
00:17:01,588 --> 00:17:04,721
But at the end,
it brought me to the heaven!

375
00:17:05,866 --> 00:17:10,427
In tribute to Yotam Ottolenghi,
TV and radio presenter Craig

376
00:17:10,452 --> 00:17:13,039
is serving butterflied leg of lamb

377
00:17:13,064 --> 00:17:15,399
in a shawarma spice marinade

378
00:17:15,424 --> 00:17:17,190
with la bneh cheese,

379
00:17:17,215 --> 00:17:19,569
hummus and toasted pine nuts,

380
00:17:19,594 --> 00:17:21,674
cumin seeded flatbread,

381
00:17:21,699 --> 00:17:25,594
za'atar roasted potatoes,
and root slaw.

382
00:17:27,643 --> 00:17:29,623
You sometimes forget
what you've cooked.

383
00:17:29,648 --> 00:17:31,832
Well, I'm not surprised
with how much you do!

384
00:17:31,857 --> 00:17:33,096
LAUGHTER

385
00:17:40,743 --> 00:17:43,202
There's nothing shy about that,
is there, Craig?

386
00:17:43,227 --> 00:17:45,331
I mean, you're bouncing
around the Silk Road

387
00:17:45,356 --> 00:17:46,784
and the Spice Trail.

388
00:17:46,809 --> 00:17:47,982
I love that lamb.

389
00:17:48,007 --> 00:17:50,240
That Lamb's cooked absolutely
beautifully,

390
00:17:50,265 --> 00:17:54,973
and across the top of that,
a lovely mixture of smoky spice.

391
00:17:54,998 --> 00:17:56,845
And your hummus, creamy and smooth.

392
00:17:56,870 --> 00:17:58,296
Lovely texture.

393
00:17:58,321 --> 00:18:01,095
The crunchy slaw itself, I like,

394
00:18:01,120 --> 00:18:03,863
but, right now, I feel like
I want a bit of fresh

395
00:18:03,888 --> 00:18:05,547
just to give it a bit of brightness.
Oh!

396
00:18:05,572 --> 00:18:08,240
Because I've got bread,
I've got potatoes.

397
00:18:08,265 --> 00:18:12,218
Do you know what? I forgot to put
the chopped herbs in the slaw.

398
00:18:12,243 --> 00:18:13,937
The detail's all important.

399
00:18:13,962 --> 00:18:15,012
Yeah.

400
00:18:15,037 --> 00:18:18,316
I love the seeds across the bread,
giving it smokiness.

401
00:18:18,341 --> 00:18:21,434
The spices you've put across the
potatoes are going slightly bitter.

402
00:18:21,459 --> 00:18:23,498
Your labneh is salty.

403
00:18:23,523 --> 00:18:25,879
It's an extraordinary amount
of work,

404
00:18:25,904 --> 00:18:28,872
and I think you've got some
amazing flavours in here.

405
00:18:28,897 --> 00:18:30,240
Thanks, Craig.

406
00:18:30,265 --> 00:18:31,313
Anyone for herbs?

407
00:18:31,338 --> 00:18:32,682
I've got some herbs for sale.

408
00:18:32,707 --> 00:18:34,387
Unused. Untouched.

409
00:18:35,469 --> 00:18:36,810
Are you all right? Yeah.

410
00:18:36,835 --> 00:18:39,720
Look, I'm happy.
I really enjoyed the cook.

411
00:18:39,745 --> 00:18:42,496
I do so many stupid things, though.

412
00:18:42,521 --> 00:18:45,985
Like, every time,
I come out and go, "Oh."

413
00:18:46,010 --> 00:18:49,460
I feel like I'm quite close
to getting it right.

414
00:18:49,485 --> 00:18:52,108
I just need to fix
the little bits at the end.

415
00:18:53,714 --> 00:18:57,964
Actor Rochenda's dish is inspired
by two Yorkshire men,

416
00:18:57,989 --> 00:19:01,815
chefjames Martin,
and her father-in-law, Bob.

417
00:19:01,840 --> 00:19:03,349
She's serving cod fillet

418
00:19:03,374 --> 00:19:06,252
topped with pickled onions
and crispy skin...

419
00:19:07,500 --> 00:19:09,810
...with a mushy pea puree,

420
00:19:09,835 --> 00:19:12,230
onion, pea and potato bhajis,

421
00:19:12,255 --> 00:19:13,762
and a curry sauce.

422
00:19:14,925 --> 00:19:16,626
Your presentation here,
I think, is great.

423
00:19:16,651 --> 00:19:17,974
It's got clarity.

424
00:19:17,999 --> 00:19:19,615
It's a great-looking dish.

425
00:19:25,023 --> 00:19:27,090
Your piece of fish
is cooked beautifully.

426
00:19:27,115 --> 00:19:28,458
Well done.

427
00:19:28,483 --> 00:19:29,970
Your curry sauce.

428
00:19:29,995 --> 00:19:32,957
It's almost like a fish and chip
shop curry sauce

429
00:19:32,982 --> 00:19:34,245
that you get in a carton.

430
00:19:34,270 --> 00:19:35,405
But it is peppery-

431
00:19:35,430 --> 00:19:37,362
It does build with spice as you eat.

432
00:19:37,387 --> 00:19:39,764
I'm very much enjoying this dish.

433
00:19:39,789 --> 00:19:41,385
Thank you very much.

434
00:19:41,410 --> 00:19:42,857
Your pea puree,

435
00:19:42,882 --> 00:19:45,616
good amount of salt in there,
but slightly sweet as well.

436
00:19:45,641 --> 00:19:48,292
I like that.
Bhajis crispy on the outside.

437
00:19:48,317 --> 00:19:49,639
They're cooked very, very well.

438
00:19:49,664 --> 00:19:53,513
But what's clever about this
is it takes the comfort food,

439
00:19:53,538 --> 00:19:55,937
curry, fish and chips,

440
00:19:55,962 --> 00:19:58,589
puts them together on a plate
with elegance.

441
00:20:00,466 --> 00:20:02,567
I feel great! I feel so happy!

442
00:20:03,729 --> 00:20:06,084
Oh, I hope they all in
the North would eat the dish.

443
00:20:06,109 --> 00:20:08,921
They might miss the batter
from the fish, though, up north,

444
00:20:08,946 --> 00:20:10,690
because it's a bit colder there.

445
00:20:12,840 --> 00:20:15,489
Finally, it's pop star H,

446
00:20:15,514 --> 00:20:16,757
whose dessert is a tribute

447
00:20:16,782 --> 00:20:18,965
to Heston Blumenthal.

448
00:20:18,990 --> 00:20:22,082
A layered chocolate cake
with butter cream icing

449
00:20:22,107 --> 00:20:26,040
and popping candy,
finished with edible flowers,

450
00:20:26,065 --> 00:20:28,278
and Turkish delight ice cream.

451
00:20:29,569 --> 00:20:33,437
Now I reckon that's about
two or three kilos.

452
00:20:34,406 --> 00:20:36,337
Death by chocolate. I reckon!

453
00:20:41,707 --> 00:20:46,497
H, that really lovely chocolate cake
is wonderful and moist.

454
00:20:46,522 --> 00:20:49,527
Your butter cream is rich
and it's sweet.

455
00:20:49,552 --> 00:20:52,258
Then you have chocolate popping
candy, as well, which is good,

456
00:20:52,283 --> 00:20:55,418
but it's just way too big,
and it's too rich.

457
00:20:56,812 --> 00:20:58,936
That ice cream is delightful.

458
00:20:58,961 --> 00:21:01,567
It is the flavour of
Turkish delight.

459
00:21:01,592 --> 00:21:04,075
That's the most subtle thing
on the plate.

460
00:21:04,100 --> 00:21:06,326
It's just chocolate on chocolate.

461
00:21:06,351 --> 00:21:08,157
And as much as I love chocolate,

462
00:21:08,182 --> 00:21:11,311
I'd like something else,
just to break up the chocolate.

463
00:21:11,336 --> 00:21:12,427
OK.

464
00:21:13,942 --> 00:21:16,126
Today was a massive risk for me.

465
00:21:16,151 --> 00:21:17,958
Every slip-up counts now.

466
00:21:17,983 --> 00:21:20,715
Death by chocolate. I knew.

467
00:21:20,740 --> 00:21:24,647
The only thing that I have
worries about is my portion size.

468
00:21:24,672 --> 00:21:26,100
Better too big than too small.

469
00:21:26,125 --> 00:21:27,634
Yeah! Come on!

470
00:21:27,659 --> 00:21:29,861
You can never be too big, darling.

471
00:21:33,436 --> 00:21:34,737
Well, start of finals week,

472
00:21:34,762 --> 00:21:36,838
and what a fantastic five we have.

473
00:21:36,863 --> 00:21:39,236
I think they're cooking up a storm,
actually, john.

474
00:21:40,585 --> 00:21:42,523
Listen, here's the headline here,
right?

475
00:21:42,548 --> 00:21:44,580
I don't know how they're going
to make the call,

476
00:21:44,605 --> 00:21:46,331
but, you know, whoever goes,

477
00:21:46,356 --> 00:21:47,490
go home HAPPY-

478
00:21:47,515 --> 00:21:49,678
Because, my word,
we left it all out there.

479
00:21:49,703 --> 00:21:51,778
Good work. Good work. Agreed.

480
00:21:53,295 --> 00:21:55,706
I think Rochenda's dish
was really clever.

481
00:21:55,731 --> 00:21:58,712
We had the idea of fish and chips
and curry,

482
00:21:58,737 --> 00:22:01,046
and she pulled it together
in a really great way,

483
00:22:01,071 --> 00:22:02,504
with a huge amount of technique.

484
00:22:02,529 --> 00:22:03,873
Yeah, her dish today was quality.

485
00:22:03,898 --> 00:22:05,729
Rochenda's going through
to the next round.

486
00:22:06,924 --> 00:22:09,036
Vito cooked
the melanzane parmigiana.

487
00:22:09,061 --> 00:22:11,074
It was absolutely delicious.

488
00:22:11,099 --> 00:22:12,146
It was great food.

489
00:22:12,171 --> 00:22:15,173
The sort of food you'd sit down
and indulge in.

490
00:22:15,198 --> 00:22:18,467
Vito is going through
to the final four.

491
00:22:18,492 --> 00:22:23,052
We've now got a conversation
about Harry, Craig and H.

492
00:22:24,067 --> 00:22:26,293
Harry gave us very well cooked lamb.

493
00:22:26,318 --> 00:22:29,438
I like the flavour of the rosemary
in the dauphinoise,

494
00:22:29,463 --> 00:22:32,972
but his carrots were boiled within
an inch of their life.

495
00:22:32,997 --> 00:22:35,874
And the red wine sauce was made
really, really well,

496
00:22:35,899 --> 00:22:37,791
but maybe slightly over-seasoned.

497
00:22:39,727 --> 00:22:41,870
Craig.
I'll tell you why I'm impressed.

498
00:22:41,895 --> 00:22:45,867
He turned up today with a whole leg
of lamb, boned it, marinade,

499
00:22:45,892 --> 00:22:47,092
cooked it beautifully.

500
00:22:47,117 --> 00:22:48,231
He's showing technique.

501
00:22:48,256 --> 00:22:51,800
But because he had given himself
so much work to do,

502
00:22:51,825 --> 00:22:54,114
he'd forgotten about
the little touches

503
00:22:54,139 --> 00:22:56,956
that take food from the everyday
to the fantastic.

504
00:22:58,496 --> 00:23:01,281
H is learning really fast
in this competition.

505
00:23:01,306 --> 00:23:03,865
He had a lovely,
moist chocolate sponge,

506
00:23:03,890 --> 00:23:06,639
rich butter cream,
chocolate popping candy,

507
00:23:06,664 --> 00:23:08,986
but then he assembled it,
and it was massive.

508
00:23:09,011 --> 00:23:10,628
I wanted a contrast.

509
00:23:10,653 --> 00:23:13,635
It was just too much chocolate,
wasn't it?

510
00:23:17,257 --> 00:23:20,065
I would be absolutely gutted

511
00:23:20,090 --> 00:23:22,871
if it was me to go home today.

512
00:23:22,896 --> 00:23:24,746
I'm not ready to go.

513
00:23:24,771 --> 00:23:26,555
I need this.

514
00:23:26,580 --> 00:23:27,987
I want this bad.

515
00:23:29,342 --> 00:23:30,978
I'm a little bit nervous

516
00:23:31,003 --> 00:23:34,812
because I have things I want to fix,
and I want to fix them.

517
00:23:34,837 --> 00:23:36,786
I want to prove myself more.

518
00:23:38,265 --> 00:23:40,200
Of course I don't want to go home.
Who wants to go home?

519
00:23:41,402 --> 00:23:43,202
The kitchen's my home.

520
00:23:43,227 --> 00:23:44,822
The decision is out of my hands.

521
00:23:44,847 --> 00:23:47,011
It's up to them what they say,
and I've got to accept it.

522
00:23:47,036 --> 00:23:48,510
But I'd like to stay.

523
00:23:57,663 --> 00:23:59,426
Bring it in. Bring it in.

524
00:24:01,390 --> 00:24:03,979
What an incredible start
to finals week.

525
00:24:04,004 --> 00:24:05,553
Thank you very much
for all your hard work.

526
00:24:05,578 --> 00:24:07,399
It's been an absolute joy.

527
00:24:09,101 --> 00:24:14,196
But, as you know, sadly, one of
you will be leaving the competition.

528
00:24:16,678 --> 00:24:18,813
The celebrity leaving us is...

529
00:24:25,715 --> 00:24:27,226
...H.

530
00:24:27,251 --> 00:24:29,016
Oh, buddy!

531
00:24:29,041 --> 00:24:30,006
It's OK.

532
00:24:31,375 --> 00:24:32,799
Aww!

533
00:24:32,824 --> 00:24:34,084
It's OK.

534
00:24:35,328 --> 00:24:39,962
I've had the craziest,
most amazing ride!

535
00:24:39,987 --> 00:24:41,080
I love you!

536
00:24:42,409 --> 00:24:45,397
Thank you for changing my life.

537
00:24:45,422 --> 00:24:46,996
Seriously. I mean it.

538
00:24:47,021 --> 00:24:48,322
Bless you. Bless you.

539
00:24:48,347 --> 00:24:50,869
Can we shake your hand
before you go? No, I want to hug.

540
00:24:54,915 --> 00:24:56,157
I've been smothered in chocolate!

541
00:24:56,182 --> 00:24:58,052
Come on, come on! Bring it in!

542
00:25:00,244 --> 00:25:01,584
Well done, mate.

543
00:25:01,609 --> 00:25:02,653
# Tragedy!

544
00:25:03,877 --> 00:25:05,497
# La la la-la la and you can't go on

545
00:25:05,522 --> 00:25:06,721
# It's tragedy! #

546
00:25:07,736 --> 00:25:09,748
Smash it, guys! Yes. Mwah!

547
00:25:09,773 --> 00:25:11,139
Legend! Bye!

548
00:25:12,320 --> 00:25:16,604
I am absolutely amazed
that I even made it this far.

549
00:25:17,974 --> 00:25:21,007
There's a little bit of me
that would have loved to carry on,

550
00:25:21,032 --> 00:25:22,589
but I'm so proud of myself.

551
00:25:22,614 --> 00:25:23,999
I've learnt so much.

552
00:25:25,770 --> 00:25:27,429
You know, I can fillet a fish,

553
00:25:27,454 --> 00:25:28,566
I can make pasta...

554
00:25:29,815 --> 00:25:31,372
...| can cook a lobster!

555
00:25:31,397 --> 00:25:32,489
But I will tell you,

556
00:25:32,514 --> 00:25:34,864
I'm going to be eating out
every night this month.

557
00:25:40,539 --> 00:25:43,459
You are the final four!

558
00:25:43,484 --> 00:25:44,618
Congratulations.

559
00:25:47,107 --> 00:25:49,710
Come on! Final four!

560
00:25:49,735 --> 00:25:52,089
We never thought we'd get this far,
but we did.

561
00:25:52,114 --> 00:25:53,627
So, there we have it.

562
00:25:54,935 --> 00:25:56,068
Everybody hug!

563
00:25:56,093 --> 00:25:57,895
I think it's outrageous.

564
00:25:57,920 --> 00:26:00,189
Again, proper squeaky bum time.

565
00:26:00,214 --> 00:26:02,615
You know, have I done enough?

566
00:26:02,640 --> 00:26:03,984
It's phenomenal.

567
00:26:04,009 --> 00:26:05,018
What a ride, huh?

568
00:26:06,286 --> 00:26:07,844
I am so excited.

569
00:26:07,869 --> 00:26:12,941
I am buzzing! And I consider myself
as a very lucky person right now.

570
00:26:12,966 --> 00:26:16,548
At this point, I can't even process
the fact that I'm here.

571
00:26:16,573 --> 00:26:18,047
So, quick refresh.

572
00:26:18,072 --> 00:26:20,213
I need some sleep,
and then I will be ready

573
00:26:20,238 --> 00:26:22,762
for whatever Celebrity MasterChef
has for me.

574
00:26:22,787 --> 00:26:27,802
Next, we are taking you back
to a golden age of transport.

575
00:26:27,827 --> 00:26:35,327
You are going to be cooking a luxury
four-course lunch on a train.

576
00:26:37,056 --> 00:26:38,276
Go and get some rest.

577
00:26:38,301 --> 00:26:40,672
You have got a very early start.

578
00:26:40,697 --> 00:26:43,031
Am I...? Am I too wide for a train?

579
00:26:49,874 --> 00:26:52,980
It's 6am, and the celebrities
are arriving

580
00:26:53,005 --> 00:26:56,304
at the Battersea train depot
in south London.

581
00:26:58,073 --> 00:27:01,690
They're about to face their toughest
challenge yet.

582
00:27:03,275 --> 00:27:07,141
The iconic British Pullman was part
of the pre-war boom

583
00:27:07,166 --> 00:27:09,266
in luxury rail travel,

584
00:27:09,291 --> 00:27:13,393
offering first class service
in lavishly decorated carriages.

585
00:27:15,146 --> 00:27:17,642
Now restored
to its original splendour,

586
00:27:17,667 --> 00:27:20,990
guests can experience the opulence
of its heyday

587
00:27:21,015 --> 00:27:24,380
whilst enjoying a fine-dining meal
cooked on board.

588
00:27:25,496 --> 00:27:27,590
Listen, there are a number
of challenges,

589
00:27:27,615 --> 00:27:30,650
but I don't think they get more
elegant and smart than this.

590
00:27:30,675 --> 00:27:34,246
This is an echo
of a more glamorous past.

591
00:27:35,253 --> 00:27:37,256
The pretty views
of the British countryside

592
00:27:37,281 --> 00:27:39,284
are not going to be enough
for the customers.

593
00:27:39,309 --> 00:27:42,464
The food has to be elegant
and sophisticated.

594
00:27:43,681 --> 00:27:45,391
This is enormous.
Absolutely enormous.

595
00:27:47,110 --> 00:27:50,870
Today, each celebrity
will be responsible for one course

596
00:27:50,895 --> 00:27:56,017
of a high-end lunch served to
20 guests on the exclusive train...

597
00:27:57,389 --> 00:28:01,169
...from a menu designed
by head chef john Freeman.

598
00:28:03,702 --> 00:28:04,899
Hi! How is everyone?

599
00:28:04,924 --> 00:28:06,872
All right! Good, good, good.

600
00:28:06,897 --> 00:28:08,994
OK, so as you see,
we're doing the prep here.

601
00:28:09,019 --> 00:28:11,301
It has to be ready by 9am.

602
00:28:11,326 --> 00:28:12,627
Transfer it onto the train.

603
00:28:12,652 --> 00:28:13,952
Train departs.

604
00:28:13,977 --> 00:28:15,549
Then we finish cooking on the train.

605
00:28:15,574 --> 00:28:16,889
OK? OK.

606
00:28:16,914 --> 00:28:18,063
The train's moving,

607
00:28:18,088 --> 00:28:21,188
so that's a little added
little bonus for you.

608
00:28:21,213 --> 00:28:22,364
Cool. Let's go.

609
00:28:22,389 --> 00:28:23,515
<i>Whoa'. Thanks, Chef.</i>

610
00:28:25,716 --> 00:28:29,949
The celebrities have just two and a
half hours to get through their prep

611
00:28:29,974 --> 00:28:32,403
before the train departs.

612
00:28:32,428 --> 00:28:34,585
The issue here is timing,
and they're going to have to work

613
00:28:34,610 --> 00:28:36,853
really fast here at the depot

614
00:28:36,878 --> 00:28:40,614
because the train has to leave
at a certain time.

615
00:28:40,639 --> 00:28:42,420
We don't want to let the train down.

616
00:28:42,445 --> 00:28:44,290
I think it's non-negotiable!

617
00:28:46,472 --> 00:28:50,146
Right now, they're in the safety and
the comfort of the depot kitchen.

618
00:28:50,171 --> 00:28:52,226
Plenty of space, lots of equipment.

619
00:28:52,251 --> 00:28:54,226
But once they get on that train,

620
00:28:54,251 --> 00:28:56,482
they're going to get the shock
of their life

621
00:28:56,507 --> 00:28:59,380
when they realise how small
that galley kitchen truly is.

622
00:28:59,405 --> 00:29:01,167
It's very cold.

623
00:29:01,192 --> 00:29:04,872
Dancer Vito is in charge
of the menu's starter,

624
00:29:04,897 --> 00:29:10,646
a heritage tomato tarte tatin with a
tomato compote and basil mayonnaise.

625
00:29:12,061 --> 00:29:15,804
It's so, so challenging, honestly.

626
00:29:15,829 --> 00:29:16,897
But we love challenge.

627
00:29:16,922 --> 00:29:18,638
Yeah, we love challenge.
Yeah, we do.

628
00:29:18,663 --> 00:29:21,160
Vito must prep
all the dish's elements

629
00:29:21,185 --> 00:29:24,126
and leave time to assemble 20 tarts

630
00:29:24,151 --> 00:29:26,463
before he gets on the train.

631
00:29:26,488 --> 00:29:28,332
His first job is to make

632
00:29:28,357 --> 00:29:31,594
the rough puff pastry
for the tart bases.

633
00:29:31,619 --> 00:29:35,292
I'm putting the...the butter
and the flour together,

634
00:29:35,317 --> 00:29:38,035
trying to make a kind of dough.

635
00:29:38,060 --> 00:29:41,213
Rough puff pastry's
supposed to be quite fast.

636
00:29:41,238 --> 00:29:43,217
It's still going to take him
two hours to make it.

637
00:29:43,242 --> 00:29:44,882
That means he's got to be
straight on it,

638
00:29:44,907 --> 00:29:46,420
really watch what he's doing.

639
00:29:46,445 --> 00:29:48,360
I don't know if I'm doing good

640
00:29:48,385 --> 00:29:51,516
because the consistency
is different than pasta,

641
00:29:51,541 --> 00:29:53,980
but I'm really treating it
as a pasta.

642
00:29:54,005 --> 00:29:55,708
Vito is under pressure here

643
00:29:55,733 --> 00:29:58,210
because if there's anything wrong
with the pastry,

644
00:29:58,235 --> 00:29:59,814
no-one's getting a tarte tatin,

645
00:29:59,839 --> 00:30:01,224
they're getting a tomato salad.

646
00:30:02,217 --> 00:30:03,916
I have to make it, you know.

647
00:30:03,941 --> 00:30:05,893
As we say in Italy, it's yes or yes.

648
00:30:05,918 --> 00:30:07,915
There is not a no option, you know.

649
00:30:11,373 --> 00:30:12,714
This is what you need to do.

650
00:30:12,739 --> 00:30:16,902
You need to get an 800gm block
of Parmesan,

651
00:30:16,927 --> 00:30:18,211
a grater, and this can be

652
00:30:18,236 --> 00:30:19,811
your new workout regime.
Look at that.

653
00:30:19,836 --> 00:30:21,827
I've got a pump on and everything.

654
00:30:21,852 --> 00:30:23,823
Massive, mate!

655
00:30:23,848 --> 00:30:26,940
Gladiator Harry will be doing
the heavy lifting

656
00:30:26,965 --> 00:30:28,409
on the fish course.

657
00:30:28,434 --> 00:30:30,537
Harry's dish sounds really elegant.

658
00:30:30,562 --> 00:30:32,409
He's got pan-fried halibut

659
00:30:32,434 --> 00:30:35,905
sitting on top of a saffron risotto
with a dill oil around the outside.

660
00:30:35,930 --> 00:30:38,115
Wonderful colours,
wonderful flavours.

661
00:30:38,140 --> 00:30:41,274
Really understated,
but technically difficult.

662
00:30:41,299 --> 00:30:42,754
Yo, Vito. Yeah?

663
00:30:42,779 --> 00:30:43,954
I'm making your dish, mate.

664
00:30:43,979 --> 00:30:45,532
What's that? A bit of risotto.

665
00:30:45,557 --> 00:30:47,026
Oh!

666
00:30:47,051 --> 00:30:48,144
Come on.

667
00:30:48,169 --> 00:30:50,296
Come on!

668
00:30:50,321 --> 00:30:53,305
So, Harry, the risotto here, we're
going to get it 70% cooked... Mm-hm.

669
00:30:53,330 --> 00:30:55,284
...and then we'll finish the rest
on board. Cool. Yeah.

670
00:30:55,309 --> 00:30:56,504
Perfect. Lovely. Yes, Chef-.

671
00:30:57,603 --> 00:31:00,360
So I've got my stock going

672
00:31:00,385 --> 00:31:02,423
which is going to be used
on a risotto.

673
00:31:02,448 --> 00:31:03,855
I've done my dill oil.

674
00:31:03,880 --> 00:31:05,391
That's separating now.

675
00:31:06,556 --> 00:31:10,412
Harry has to follow the risotto
recipe absolutely perfectly.

676
00:31:10,437 --> 00:31:11,972
Let the tips go a little bit white,

677
00:31:11,997 --> 00:31:14,883
and then we get the old sauce in.

678
00:31:14,908 --> 00:31:17,892
Too much liquid in that risotto
here at the depot

679
00:31:17,917 --> 00:31:20,148
will result in a stodgy risotto.

680
00:31:20,173 --> 00:31:22,481
That would cost a lot in the club,
you know.

681
00:31:22,506 --> 00:31:25,261
Not enough,
and the rice will be so hard

682
00:31:25,286 --> 00:31:28,049
it will take ages for it
to be cooked on the train.

683
00:31:29,297 --> 00:31:31,843
I just know, for me, it's going
to get stressful on the train.

684
00:31:31,868 --> 00:31:36,006
When I've got to pan-fry this,
do that, do this, do that,

685
00:31:36,031 --> 00:31:38,363
and I'm a bit wide
for the train, as well.

686
00:31:38,388 --> 00:31:39,968
Oh, mate!

687
00:31:39,993 --> 00:31:41,397
Not going to be fun, is it?

688
00:31:42,622 --> 00:31:46,282
While Harry worries about
the journey ahead,

689
00:31:46,307 --> 00:31:48,718
actor Rochenda needs to work quickly

690
00:31:48,743 --> 00:31:50,423
if she's going to get through

691
00:31:50,448 --> 00:31:52,798
the mountain of prep
for the main course.

692
00:31:52,823 --> 00:31:55,280
Rochenda has got a lamb dish
of multiple components.

693
00:31:55,305 --> 00:31:56,587
She's got a piece of lamb

694
00:31:56,612 --> 00:31:58,999
that she's going to have to cut up
and trim herself.

695
00:31:59,024 --> 00:32:00,299
She's got fondant potatoes,

696
00:32:00,324 --> 00:32:02,108
that we know take a lot of cookery.

697
00:32:02,133 --> 00:32:04,146
She's got a red wine sauce,

698
00:32:04,171 --> 00:32:06,866
and she's got
a steamed cabbage parcel.

699
00:32:06,891 --> 00:32:08,823
That's a ton of work!

700
00:32:08,848 --> 00:32:10,485
Here we go. Here we go.

701
00:32:10,510 --> 00:32:13,868
I really hope right now Rochenda
has got her sleeves rolled up

702
00:32:13,893 --> 00:32:15,314
and she is steaming in.

703
00:32:15,339 --> 00:32:16,614
Right, standing back.

704
00:32:18,531 --> 00:32:20,251
It's like a Calippo!

705
00:32:20,276 --> 00:32:22,848
She's got to cut out
those fondant potatoes...

706
00:32:24,046 --> 00:32:25,010
Ooh!

707
00:32:26,151 --> 00:32:27,955
I hope you got that!

708
00:32:27,980 --> 00:32:29,486
...and colour them here.

709
00:32:29,511 --> 00:32:32,281
They will then be cooked
and finished on the train.

710
00:32:32,306 --> 00:32:33,815
What about if I did it like that?

711
00:32:35,585 --> 00:32:36,617
Oh!

712
00:32:38,639 --> 00:32:40,970
I've only got another 25 to go!

713
00:32:43,518 --> 00:32:44,460
Ohhh.

714
00:32:46,234 --> 00:32:48,336
The lunch's intricate dessert

715
00:32:48,361 --> 00:32:51,785
is in the hands of TV and radio
presenter Craig.

716
00:32:51,810 --> 00:32:54,607
A chocolate sponge topped
with ganache,

717
00:32:54,632 --> 00:32:57,952
decorated with pink peppercorn
meringue shards,

718
00:32:57,977 --> 00:32:59,323
quenelled cream,

719
00:32:59,348 --> 00:33:00,990
and raspberry coulis.

720
00:33:01,015 --> 00:33:02,591
This is a proper test for Craig

721
00:33:02,616 --> 00:33:06,377
because these are technically
challenging processes,

722
00:33:06,402 --> 00:33:08,862
and I really hope the occasion
doesn't get the better of me.

723
00:33:09,981 --> 00:33:12,739
With a slow-cooking meringue
on his prep list,

724
00:33:12,764 --> 00:33:15,138
a fast start is all-important.

725
00:33:16,758 --> 00:33:18,963
So, we have to be on the train
at nine,

726
00:33:18,988 --> 00:33:21,249
and my meringue is due to come out
at nine.

727
00:33:22,390 --> 00:33:23,689
I'm going to tell you a secret.

728
00:33:23,714 --> 00:33:25,037
It's due to come out at 9:10.

729
00:33:26,136 --> 00:33:27,813
The timing on his meringues,

730
00:33:27,838 --> 00:33:29,038
if there's a problem with it,

731
00:33:29,063 --> 00:33:30,555
those meringues are staying here.

732
00:33:32,031 --> 00:33:34,549
Next for Craig
is the dessert's base,

733
00:33:34,574 --> 00:33:37,353
a delicate flour less
chocolate sponge.

734
00:33:38,410 --> 00:33:41,121
Fun fact. I'm not sure
if I ever made a cake before.

735
00:33:41,146 --> 00:33:42,283
It's very important,

736
00:33:42,308 --> 00:33:43,741
your first cake to be for 20 people

737
00:33:43,766 --> 00:33:46,035
on one of the most prestigious
trains in the country.

738
00:33:46,060 --> 00:33:48,309
It's very important
that's your first cake.

739
00:33:48,334 --> 00:33:52,815
His sponge at the depot has got to
be absolutely light and beautiful.

740
00:33:52,840 --> 00:33:55,091
Also, like,
it's got to be so dainty.

741
00:33:55,116 --> 00:33:56,395
You may have noticed this,

742
00:33:56,420 --> 00:33:57,912
but I don't really do dainty.

743
00:33:57,937 --> 00:34:00,671
So dainty is a new world
for me, you know?

744
00:34:00,696 --> 00:34:02,561
Now, if Craig has a weakness,

745
00:34:02,586 --> 00:34:03,801
it's presentation.

746
00:34:03,826 --> 00:34:05,344
He likes to do loads of process,

747
00:34:05,369 --> 00:34:07,425
and then just chuck it on a plate
from six feet away.

748
00:34:07,450 --> 00:34:08,967
He cannot do that on this train.

749
00:34:10,023 --> 00:34:11,491
Anyone having a good time yet?

750
00:34:11,516 --> 00:34:13,887
Oh, yeah, baby!
I've woken up. I've woken up.

751
00:34:13,912 --> 00:34:16,184
Are you woken up now?
Yeah, yeah. Finally!

752
00:34:18,185 --> 00:34:20,413
OK, guys, we've got an hour and 15.

753
00:34:20,438 --> 00:34:23,126
With half the prep time
already gone,

754
00:34:23,151 --> 00:34:25,402
Vito's rough puff is resting.

755
00:34:25,427 --> 00:34:28,159
This temperature is too cold for me.

756
00:34:28,184 --> 00:34:30,799
But he still has a long list
of jobs,

757
00:34:30,824 --> 00:34:32,799
and is only just starting to prep

758
00:34:32,824 --> 00:34:35,000
the 200 heritage tomatoes

759
00:34:35,025 --> 00:34:36,497
that need to be peeled

760
00:34:36,522 --> 00:34:38,311
for his tarts and compote.

761
00:34:40,061 --> 00:34:42,330
I am doing the little cut
on the tomatoes

762
00:34:42,355 --> 00:34:43,658
because I'm going to put

763
00:34:43,683 --> 00:34:46,540
in the boiling water
because they have to unpeel,

764
00:34:46,565 --> 00:34:50,143
but the cold is making me slower.

765
00:34:51,283 --> 00:34:52,539
You can see Vito's face has fallen.

766
00:34:52,564 --> 00:34:54,268
It's not going quite to plan.

767
00:34:54,293 --> 00:34:56,228
Vito is definitely behind.

768
00:34:56,253 --> 00:34:57,997
Right now, the chef's had to step in

769
00:34:58,022 --> 00:34:59,577
to help him with the tomatoes.

770
00:34:59,602 --> 00:35:01,390
With the clock against him...

771
00:35:01,415 --> 00:35:02,676
Mamma mia!

772
00:35:02,701 --> 00:35:04,567
...and tarts to assemble,

773
00:35:04,592 --> 00:35:05,937
Vito needs to get

774
00:35:05,962 --> 00:35:08,861
the 20 rough puff pastry bases made.

775
00:35:08,886 --> 00:35:10,856
I'm doing proper choreography.

776
00:35:10,881 --> 00:35:13,258
You see, I'm, like, moving around.

777
00:35:13,283 --> 00:35:16,457
So Vito's got to make sure
his pastry is rolled out, cut,

778
00:35:16,482 --> 00:35:18,223
and his tomatoes are cooked.

779
00:35:18,248 --> 00:35:19,717
Then he's got to assemble
the tarte tatin,

780
00:35:19,742 --> 00:35:20,957
so that when he gets on the train

781
00:35:20,982 --> 00:35:22,777
all he has to do is bake them.

782
00:35:22,802 --> 00:35:25,910
They really develop their muscles
doing this, you know.

783
00:35:25,935 --> 00:35:29,631
I don't think the lad realises
how much pressure he's under here.

784
00:35:29,656 --> 00:35:31,129
Hey!

785
00:35:32,901 --> 00:35:35,235
So, we make 20 of these, yeah?

786
00:35:36,375 --> 00:35:40,307
Across the kitchen,
with the saffron risotto cooking...

787
00:35:40,332 --> 00:35:41,970
0h, my gosh!

788
00:35:41,995 --> 00:35:44,643
...Harry is facing his own challenge.

789
00:35:44,668 --> 00:35:47,000
Eugh! Ugh!

790
00:35:47,025 --> 00:35:49,291
...the preparation of the halibut.

791
00:35:49,316 --> 00:35:51,123
Oh, this is a big fish!

792
00:35:51,148 --> 00:35:52,363
Yeah.

793
00:35:52,388 --> 00:35:53,984
Thanks, mate!

794
00:35:54,009 --> 00:35:56,240
So, I haven't filleted a fish
really before.

795
00:35:57,280 --> 00:35:58,667
I'm not scared.

796
00:35:58,692 --> 00:36:00,243
So, I'll do one for you, Harry.

797
00:36:00,268 --> 00:36:02,497
Yeah. I'll let you do the rest.

798
00:36:02,522 --> 00:36:05,018
A halibut is a big fish,

799
00:36:05,043 --> 00:36:07,591
and he's got to get
20 identical portions

800
00:36:07,616 --> 00:36:09,525
out of that halibut.

801
00:36:09,550 --> 00:36:10,932
So far, so good.

802
00:36:10,957 --> 00:36:16,130
I'm doing my best to get as much...

803
00:36:16,155 --> 00:36:18,445
...meat off this bone as possible.

804
00:36:18,470 --> 00:36:21,113
I just hope he doesn't hack
that fish to bits

805
00:36:21,138 --> 00:36:24,356
because it's also
a very, very expensive fish.

806
00:36:24,381 --> 00:36:26,183
My God!

807
00:36:26,208 --> 00:36:28,165
I've just been left to it,

808
00:36:28,190 --> 00:36:30,167
and I think that's OK.

809
00:36:30,192 --> 00:36:34,105
Now, cooking 20 portions of fish
to order on a moving train.

810
00:36:34,130 --> 00:36:36,020
Do challenges get much
bigger than that?

811
00:36:36,045 --> 00:36:37,701
I get travel sick as well.

812
00:36:39,218 --> 00:36:40,306
Oh, mate! Really?

813
00:36:40,331 --> 00:36:41,472
Yeah, yeah, yeah.

814
00:36:41,497 --> 00:36:43,134
How are you going to prepare
yourself for this?

815
00:36:43,159 --> 00:36:45,785
I'm just going to see
what the narrow corridors are like.

816
00:36:45,810 --> 00:36:47,868
I'm going to make sure
that the majority of the time

817
00:36:47,893 --> 00:36:49,592
I'm facing the way we're travelling,

818
00:36:49,617 --> 00:36:52,245
and then keep an eye on my fish
at the same time.

819
00:36:52,270 --> 00:36:53,615
Harry, you're in big trouble.

820
00:36:53,640 --> 00:36:54,730
I am!

821
00:36:55,915 --> 00:36:58,580
On the mains,
the heat is on for Rochenda,

822
00:36:58,605 --> 00:37:01,053
who's colouring
the fondant potatoes.

823
00:37:03,601 --> 00:37:05,762
They're thinner. Stress!

824
00:37:07,111 --> 00:37:08,848
I nearly set the whole place alight.

825
00:37:08,873 --> 00:37:11,311
I mean, why do they let me in here?

826
00:37:11,336 --> 00:37:13,374
Rochenda, time's ticking on,

827
00:37:13,399 --> 00:37:16,581
I really need to get that lamb sauce
started. Yes, yes, yes. No problem.

828
00:37:17,743 --> 00:37:20,234
Rochenda, you have
an absolute ton to do -

829
00:37:20,259 --> 00:37:23,855
sauce, fondant, lamb, cabbage.

830
00:37:23,880 --> 00:37:26,469
Yes, yes. Are you all right?
Yeah, I'm all right, I'm all right.

831
00:37:26,494 --> 00:37:28,532
I'm chilling.
Well, I'm not chilling. I'm not...

832
00:37:28,557 --> 00:37:32,240
I'm not relaxed. You are a lovely
cook, but I am worried about you.

833
00:37:32,265 --> 00:37:33,227
AYE ya?

834
00:37:34,920 --> 00:37:36,451
I think Rochenda can do it,

835
00:37:36,476 --> 00:37:39,437
but I'm really worried
about the amount of work she's got.

836
00:37:39,462 --> 00:37:43,038
I mean, she's got a sauce under way
that is nowhere near reduced enough,

837
00:37:43,063 --> 00:37:44,110
and she still, as yet,

838
00:37:44,135 --> 00:37:47,017
hasn't managed to wrap
one of those cabbage parcels.

839
00:37:47,042 --> 00:37:51,459
Richenda is not the only one feeling
the pressure.

840
00:37:51,484 --> 00:37:53,142
On the pastry section,

841
00:37:53,167 --> 00:37:57,418
it's the moment of truth for Craig's
first attempt at a chocolate cake.

842
00:37:57,443 --> 00:37:58,536
Watch your back!

843
00:37:59,761 --> 00:38:03,163
Honestly, I'm not a chocolate guy
this hour of the morning,

844
00:38:03,188 --> 00:38:07,079
but I would live in there.
That's yum.

845
00:38:07,104 --> 00:38:10,342
Desserts is not your big thing,
is it, mate? Not my thing.

846
00:38:10,367 --> 00:38:13,521
But I'm actually,
you know, the calmest I've been,

847
00:38:13,546 --> 00:38:16,930
cos I'm having to just think
everything out really slowly.

848
00:38:16,955 --> 00:38:19,472
You do look different. I'm used to
you bouncing around the kitchen

849
00:38:19,497 --> 00:38:21,831
with loads of energy.
You look very different.

850
00:38:21,856 --> 00:38:24,419
You haven't had a small nip?
I've been drinking very heavily

851
00:38:24,444 --> 00:38:26,674
since about 3am.

852
00:38:28,002 --> 00:38:29,745
OK, guys, half an hour, yeah?

853
00:38:29,770 --> 00:38:33,685
Yeah. Yeah? 30 minutes.
Yes, Chef. Cool. Let's go, let's go.

854
00:38:33,710 --> 00:38:36,062
With the train
soon to leave the depot,

855
00:38:36,087 --> 00:38:38,209
Vito's nowhere near ready.

856
00:38:38,234 --> 00:38:41,040
He's got all his pastry bases cut...

857
00:38:41,065 --> 00:38:43,480
HE COUNTS IN ITALIAN

858
00:38:43,505 --> 00:38:44,788
23!

859
00:38:44,813 --> 00:38:48,551
...but he needs to peel the rest
of his tomatoes, make a compote

860
00:38:48,576 --> 00:38:53,059
and a basil mayonnaise before he can
begin to assemble the tarts.

861
00:38:53,084 --> 00:38:57,210
I have to be faster. So I have
really, really to be focused now

862
00:38:57,235 --> 00:38:59,715
and to channel my energy.
Otherwise I'm going to be late.

863
00:38:59,740 --> 00:39:02,132
The train is going,
and it's going without me.

864
00:39:03,569 --> 00:39:05,205
Vito?

865
00:39:05,230 --> 00:39:07,773
A little bit behind schedule.
I'm starting to panic.

866
00:39:09,504 --> 00:39:12,812
On the fish course,
Harry is faring much better.

867
00:39:12,837 --> 00:39:16,326
Just now got to give this risotto
some TLC. Do you know what I mean?

868
00:39:16,351 --> 00:39:18,455
Make sure it's got that
tender loving care.

869
00:39:18,480 --> 00:39:20,620
Just a little stir here and there.

870
00:39:20,645 --> 00:39:22,048
Look at me rapping!

871
00:39:24,194 --> 00:39:26,251
On the main, Rochenda's struggling

872
00:39:26,276 --> 00:39:28,986
to get through
her own long prep list

873
00:39:29,011 --> 00:39:33,845
and has only just started making
her cabbage, mint and pea parcels.

874
00:39:33,870 --> 00:39:36,537
This is the time consuming bit.

875
00:39:36,562 --> 00:39:38,828
How many more you got to go? Aah!
How many more you got to go?

876
00:39:38,853 --> 00:39:42,130
Only another 19. 19?
Yeah, yeah, yeah.

877
00:39:42,155 --> 00:39:45,100
What have you been doing
all morning?

878
00:39:45,125 --> 00:39:48,574
What? Don't start with me
this morning.

879
00:39:48,599 --> 00:39:51,388
Things are looking better
on dessert...

880
00:39:51,413 --> 00:39:55,381
Make the sponge - done.
Make the coulis - done.

881
00:39:55,406 --> 00:39:56,855
Good shape.

882
00:39:56,880 --> 00:40:00,789
...but there's still one key element
Craig is worried about.

883
00:40:00,814 --> 00:40:02,386
You haven't got very long. No.

884
00:40:02,411 --> 00:40:03,733
My concern is the meringue,

885
00:40:03,758 --> 00:40:06,969
cos it's going to be ready
as the train leaves.

886
00:40:08,998 --> 00:40:11,413
Other than that, though...

887
00:40:11,438 --> 00:40:14,721
Can you organise some leaves
on the line, john, please?

888
00:40:14,746 --> 00:40:17,440
It's now 8:55am

889
00:40:17,465 --> 00:40:20,298
and prep is still not complete.

890
00:40:20,323 --> 00:40:23,162
We've got five minutes, yeah?
What else you got left to do?

891
00:40:23,187 --> 00:40:26,912
Uh, I have to check the compote. OK.

892
00:40:28,141 --> 00:40:29,463
Risotto's good.

893
00:40:29,488 --> 00:40:33,098
Used that whole bottle of
white wine, so it was a bit nice.

894
00:40:33,123 --> 00:40:35,600
Rochenda, how we doing?
I've got four more parcels to do.

895
00:40:35,625 --> 00:40:37,768
Four more parcels?
Let's go. Let's go.

896
00:40:40,380 --> 00:40:42,232
OK, put them in there.

897
00:40:42,257 --> 00:40:46,511
With the train about to depart
and some jobs still unfinished,

898
00:40:46,536 --> 00:40:49,856
the only option is to load up
what they've got.

899
00:40:49,881 --> 00:40:52,172
Guys, time up.
We've got to go, yeah?

900
00:40:52,197 --> 00:40:53,330
OK, let's do meringues.

901
00:40:53,355 --> 00:40:56,209
Whatever you've done, we've got it.
We have to go. OK.

902
00:40:58,108 --> 00:41:01,031
They're done, yeah?
I don't know. Feel crispy?

903
00:41:01,056 --> 00:41:02,233
Hard to tell.

904
00:41:04,134 --> 00:41:07,413
They've got to make sure that every
single component part of their dish

905
00:41:07,438 --> 00:41:09,168
is prepared and accounted for.

906
00:41:09,193 --> 00:41:10,789
Guys, let's go.

907
00:41:10,814 --> 00:41:14,088
Cos once that train leaves,
there's no going back.

908
00:41:14,113 --> 00:41:15,796
There's not a shop along the way.

909
00:41:15,821 --> 00:41:17,355
Savoy cabbage parcel? Yes.

910
00:41:17,380 --> 00:41:20,156
Potato fondant? Yes.
Lamb rump? Yep. Lamb sauce? Yep.

911
00:41:20,181 --> 00:41:21,861
Let's go, go, 90, 9°, 9°, 9°-

912
00:41:25,332 --> 00:41:27,265
<i>Whoa!</i>

913
00:41:27,290 --> 00:41:29,141
Ooh-hoo-hoo!

914
00:41:29,166 --> 00:41:31,021
Oh, my word.

915
00:41:31,046 --> 00:41:33,970
Take that and pass through
the hatch. Yeah.

916
00:41:33,995 --> 00:41:36,178
I'm here, darling.
There you go, buddy.

917
00:41:36,203 --> 00:41:38,705
It's tight, right? Yep.

918
00:41:38,730 --> 00:41:42,979
This is definitely
not as big as I thought.

919
00:41:45,133 --> 00:41:47,526
Well, I'll tell you what,
that was touch-and-go, wasn't it?

920
00:41:47,551 --> 00:41:48,764
WHISTLE PEEPS

921
00:41:48,789 --> 00:41:51,969
They made it onto the train,
but not all the prep is done.

922
00:41:51,994 --> 00:41:55,360
Our guys are going to have to
catch up, and catch up fast.

923
00:41:56,837 --> 00:41:59,554
As the train
heads to London Victoria,

924
00:41:59,579 --> 00:42:01,452
where the lunch guests will board,

925
00:42:01,477 --> 00:42:04,361
the celebrities have no choice
but to make up time

926
00:42:04,386 --> 00:42:06,656
in its compact galley kitchens.

927
00:42:08,536 --> 00:42:11,632
Vito is really way behind.
I mean, way behind.

928
00:42:11,657 --> 00:42:13,716
He should have assembled
the tarts in the depot.

929
00:42:13,741 --> 00:42:14,999
He's got his pastry rolled out,

930
00:42:15,024 --> 00:42:18,469
but he's going to have to put them
all together on the train.

931
00:42:18,494 --> 00:42:20,071
Pastry on top. Pastry on top.

932
00:42:20,096 --> 00:42:22,576
Let's make sure that pastry
is nicely tucked in.

933
00:42:22,601 --> 00:42:24,932
I'm really worried about Vito.
I really am.

934
00:42:24,957 --> 00:42:26,467
Yeah, actually, I have to keep going

935
00:42:26,492 --> 00:42:28,197
because there is not too much
time left,

936
00:42:28,222 --> 00:42:29,689
and I have so many things to do yet.

937
00:42:31,420 --> 00:42:34,402
Oh... I get travel sick.

938
00:42:36,301 --> 00:42:38,636
I'm trying to hold it in.

939
00:42:38,661 --> 00:42:40,530
Harry's actually got
everything done.

940
00:42:40,555 --> 00:42:43,434
The risotto is part cooked.
The fish is all prepped.

941
00:42:43,459 --> 00:42:45,733
He's just looking around for
a couple of little micro herbs

942
00:42:45,758 --> 00:42:47,247
to put on top.

943
00:42:47,272 --> 00:42:51,323
Oh. This is rough, this one.
This is rough.

944
00:42:51,348 --> 00:42:53,932
At the minute, I've only got that
window open cos I need some air -

945
00:42:53,957 --> 00:42:56,100
but this could all blow away!

946
00:42:56,125 --> 00:42:57,675
For somebody who runs that fast,

947
00:42:57,700 --> 00:43:00,619
I can't believe
he gets travel sickness.

948
00:43:00,644 --> 00:43:01,780
Whew!

949
00:43:05,428 --> 00:43:08,333
I was really worried about Rochenda.
I mean, a massive to-do list.

950
00:43:08,358 --> 00:43:11,801
The lamb is prepped but it's got to
be brown before it goes in the oven,

951
00:43:11,826 --> 00:43:13,745
so she's going to have to
do that now.

952
00:43:13,770 --> 00:43:17,888
Hot fat and a moving train.
What could possibly go wrong?

953
00:43:17,913 --> 00:43:20,181
But, yeah,
it's a lot to go on the plate.

954
00:43:20,206 --> 00:43:22,387
It's, like, six or seven elements.

955
00:43:22,412 --> 00:43:25,629
Think about the danger points here.
We've got lamb being cooked,

956
00:43:25,654 --> 00:43:29,556
we've got potato fondant,
sauce being done - all on a train.

957
00:43:30,657 --> 00:43:33,808
Because the space is so small,

958
00:43:33,833 --> 00:43:36,163
it's hard to crack on.

959
00:43:36,188 --> 00:43:37,979
You know what I mean?

960
00:43:38,004 --> 00:43:40,427
You know when you go to someone
else's house and you try to cook

961
00:43:40,452 --> 00:43:41,947
and you can't find anything?

962
00:43:41,972 --> 00:43:45,186
But try that on a train when it's,
like, the size of a shoe box.

963
00:43:45,211 --> 00:43:49,385
Craig's meringue was ready
just in time,

964
00:43:49,410 --> 00:43:50,915
but he's still got ganache to make.

965
00:43:50,940 --> 00:43:52,240
Do you know what's funny in here?

966
00:43:52,265 --> 00:43:56,113
Like, even the space to pour
something is, like, it's mad.

967
00:43:58,093 --> 00:44:00,281
If that ganache doesn't set,
he's got a problem.

968
00:44:04,820 --> 00:44:07,498
OK. In you go.

969
00:44:07,523 --> 00:44:09,141
In you go.

970
00:44:09,166 --> 00:44:12,654
Off you go, boys.
You take care of yourself.

971
00:44:12,679 --> 00:44:16,187
MUSIC: A Debonair Affair by Benjamin
James Parsons and Andrew Carwithen Morel

972
00:44:21,972 --> 00:44:25,082
The 20 guests
for today's special lunch

973
00:44:25,107 --> 00:44:29,211
are staff and regular travellers
on the exclusive train

974
00:44:29,236 --> 00:44:32,470
and know how high
the standards need to be.

975
00:44:32,495 --> 00:44:35,380
I've been on the British Pullman
quite a few times now.

976
00:44:35,405 --> 00:44:38,722
The food is always
absolutely fantastic.

977
00:44:38,747 --> 00:44:42,462
Once you come on board in here,
you keep coming back again.

978
00:44:42,487 --> 00:44:46,025
The service you get
is very, very special.

979
00:44:46,050 --> 00:44:49,927
It's really a special occasion,
a special day out.

980
00:44:49,952 --> 00:44:51,939
One of the bucket list things,
I would say.

981
00:44:54,269 --> 00:44:57,076
With just moments
to go before service,

982
00:44:57,101 --> 00:45:00,461
Vito has finally
caught up on his prep.

983
00:45:00,486 --> 00:45:03,355
Vito's up first with his
heritage tomato tarte tatin.

984
00:45:03,380 --> 00:45:04,932
Are your first lot of pastries done?

985
00:45:04,957 --> 00:45:06,828
Yeah. Yeah,
let's get them in the oven.

986
00:45:06,853 --> 00:45:09,050
He's got quite a lot of work
to do, hasn't he, in service?

987
00:45:09,075 --> 00:45:11,240
He's got to bake that tart,
he's got to turn it out,

988
00:45:11,265 --> 00:45:12,846
he's got to get the sauce
on the plate

989
00:45:12,871 --> 00:45:14,295
and he's got to do basil crisps.

990
00:45:14,320 --> 00:45:16,948
Vito, start getting
all your garnishes ready.

991
00:45:16,973 --> 00:45:19,669
Yeah. Basil, olives, compote.

992
00:45:21,083 --> 00:45:23,081
So, that's 20 tarte tatins.

993
00:45:23,106 --> 00:45:24,915
Lovely. That's it. Out they come.

994
00:45:24,940 --> 00:45:26,387
I'm feeling for him right now.

995
00:45:26,412 --> 00:45:28,662
And I'm a little bit nervous
about the whole service.

996
00:45:28,687 --> 00:45:30,537
They look quite good now,

997
00:45:30,562 --> 00:45:34,541
but you don't know anything till
the moment you turn everything.

998
00:45:34,566 --> 00:45:37,108
We've got about five minutes, yeah?
Five minutes? Five minutes.

999
00:45:39,679 --> 00:45:41,507
Hey!

1000
00:45:41,532 --> 00:45:43,674
I'm so HAPPY-

1001
00:45:43,699 --> 00:45:46,018
Looking really good, Chef. Now
we're going to garnish them, yeah?

1002
00:45:46,043 --> 00:45:50,351
The first thing is the tomato,
yes, Chef? Yep. Six, please.

1003
00:45:50,376 --> 00:45:52,372
We need to speed up here.

1004
00:45:52,397 --> 00:45:53,906
Basil mayonnaise.

1005
00:45:53,931 --> 00:45:56,519
Agh! The train...

1006
00:45:56,544 --> 00:45:59,280
OK, Chef, let's get the olives on.

1007
00:45:59,305 --> 00:46:01,178
Tomato sauce now. That's it. Yep.

1008
00:46:02,232 --> 00:46:06,463
Agh! The word easy is not at all
appropriate for this.

1009
00:46:07,645 --> 00:46:09,070
Basil on and we're away.

1010
00:46:10,170 --> 00:46:11,791
Agh...

1011
00:46:11,816 --> 00:46:13,540
Service! Ready!

1012
00:46:13,565 --> 00:46:17,118
OK, let's go again.
That's only round one. OK, I know.

1013
00:46:17,143 --> 00:46:20,441
There is so much detail,
presentation, preparation

1014
00:46:20,466 --> 00:46:24,542
and the train is moving,
which is not helping at all.

1015
00:46:24,567 --> 00:46:27,387
OK, Chef, let's go.
We need to find another gear. OK.

1016
00:46:27,412 --> 00:46:28,420
Service.

1017
00:46:30,343 --> 00:46:33,604
Come on, Chef, final push.
Last six. Yeah.

1018
00:46:33,629 --> 00:46:34,597
Come on.

1019
00:46:37,061 --> 00:46:38,547
Service ready.

1020
00:46:40,720 --> 00:46:42,150
Whoa!

1021
00:46:44,198 --> 00:46:46,464
It's like...

1022
00:46:46,489 --> 00:46:49,582
I gave my best,
all my passion, all my heart in it.

1023
00:46:49,607 --> 00:46:53,030
So, yeah. Fingers crossed.

1024
00:46:53,055 --> 00:46:55,153
The tart itself was delicious.

1025
00:46:55,178 --> 00:46:57,487
It was very crispy

1026
00:46:57,512 --> 00:47:00,623
but also really nice and flaky.

1027
00:47:00,648 --> 00:47:04,076
I'm not a tomato lover,
but that was absolutely amazing.

1028
00:47:04,101 --> 00:47:08,577
The freshness of the basil
and the tomato together - so good.

1029
00:47:08,602 --> 00:47:11,213
The flavour was incredible.
It was rich.

1030
00:47:11,238 --> 00:47:15,631
Um, it really took me to a summer
place. It was a really good dish.

1031
00:47:15,656 --> 00:47:19,416
Honestly, if the rest of the meal
is going this good - very happy.

1032
00:47:19,441 --> 00:47:22,512
That's good, I like that.
Perfectly cooked tomatoes

1033
00:47:22,537 --> 00:47:24,765
with really delicious
buttery puff pastry.

1034
00:47:24,790 --> 00:47:26,866
I tell you what, mate.
It was touch-and-go, wasn't it?

1035
00:47:26,891 --> 00:47:30,006
He's pulled it back.
That is a nice, light,

1036
00:47:30,031 --> 00:47:31,859
but tasty way to start the meal.

1037
00:47:34,998 --> 00:47:37,420
All right, we're looking
at 15 minutes, yeah?

1038
00:47:37,445 --> 00:47:39,489
Yeah. Game time.

1039
00:47:39,514 --> 00:47:41,613
Harry's up next with his risotto.

1040
00:47:41,638 --> 00:47:44,709
And I want that wet enough
but still firm enough

1041
00:47:44,734 --> 00:47:46,707
so it can hold the piece of fish.

1042
00:47:46,732 --> 00:47:50,181
So it's a very delicate fish,
so it needs literally a minute.

1043
00:47:50,206 --> 00:47:51,757
Get nice colour on it. Yeah.

1044
00:47:51,782 --> 00:47:55,130
The bits of fish,
he's got to cook them perfectly.

1045
00:47:55,155 --> 00:47:58,177
If he overcooks that halibut,
it will be really dry.

1046
00:47:58,202 --> 00:48:01,416
You can not believe the way
that I'm multitasking right now.

1047
00:48:01,441 --> 00:48:04,294
I've got two pans going,
I'm turning the risotto,

1048
00:48:04,319 --> 00:48:06,128
we're adding the saffron stock.

1049
00:48:06,153 --> 00:48:09,431
This is the bit that I knew
would be a bit tricky.

1050
00:48:09,456 --> 00:48:11,519
I wonder how Harry's travel sickness
is getting on.

1051
00:48:11,544 --> 00:48:14,492
I hope he is facing the direction
the train's going.

1052
00:48:14,517 --> 00:48:16,049
Oh...

1053
00:48:16,074 --> 00:48:18,361
I'm struggling a bit.
I'm travelling backwards.

1054
00:48:18,386 --> 00:48:21,183
I'm trying to feel
some form of sense and calm,

1055
00:48:21,208 --> 00:48:23,008
but my stomach's telling me
otherwise.

1056
00:48:23,033 --> 00:48:25,573
I've got my head telling me
otherwise. But I'm holding it down.

1057
00:48:25,598 --> 00:48:27,587
I'm holding it down cos I have to.

1058
00:48:27,612 --> 00:48:29,932
OK, Harry, we've really
got to get going now.

1059
00:48:29,957 --> 00:48:32,722
Can we get the butter and the
Parmesan into the risotto, please?

1060
00:48:32,747 --> 00:48:34,089
Yeah.

1061
00:48:34,114 --> 00:48:38,175
That's the consistency we want,
yeah? Yeah. Nice and wet. Perfect.

1062
00:48:38,200 --> 00:48:40,714
Chef, you've got three minutes,
yeah? Yeah. Cool. Let's go.

1063
00:48:42,422 --> 00:48:43,862
OK, you do the oil.

1064
00:48:47,284 --> 00:48:50,800
So, just fish and Parmesan crisps,
yeah? Yeah. Good.

1065
00:48:50,825 --> 00:48:53,076
Harry, it's looking lovely.
Another ten of those... Yeah.

1066
00:48:53,101 --> 00:48:55,260
...|'ll be very happy.
Thank you. Service!

1067
00:48:58,041 --> 00:48:59,766
Yeah, it looks really good.

1068
00:48:59,791 --> 00:49:01,131
I love the flowers.

1069
00:49:02,206 --> 00:49:04,215
We're moving at a decent pace.

1070
00:49:04,240 --> 00:49:07,309
Chef seems to be happy,
which I'm happy about.

1071
00:49:08,449 --> 00:49:09,432
Service.

1072
00:49:15,518 --> 00:49:16,965
Last one. Service.

1073
00:49:20,203 --> 00:49:22,365
That's how it's clone.

1074
00:49:22,390 --> 00:49:23,716
Thanks.

1075
00:49:26,086 --> 00:49:28,359
This was tough.
When you get through it

1076
00:49:28,384 --> 00:49:30,890
and you see the light at the other
end of the tunnel, literally,

1077
00:49:30,915 --> 00:49:32,618
it feels good.

1078
00:49:33,925 --> 00:49:36,883
I think they'd actually
done a really good job.

1079
00:49:36,908 --> 00:49:39,132
The saffron risotto
just really, like, popped.

1080
00:49:39,157 --> 00:49:42,308
Really, really delicious.
The texture felt perfect.

1081
00:49:42,333 --> 00:49:43,608
I really enjoyed it.

1082
00:49:43,633 --> 00:49:45,355
I could taste the halibut.

1083
00:49:45,380 --> 00:49:49,642
It melted in the mouth and came off
the knife really beautifully.

1084
00:49:49,667 --> 00:49:51,642
I think it had been
perfectly cooked.

1085
00:49:51,667 --> 00:49:56,551
I was not expecting it would be
that good, but it was sublime.

1086
00:49:56,576 --> 00:49:59,225
That risotto is brilliantly made.

1087
00:49:59,250 --> 00:50:00,530
Heady with saffron,

1088
00:50:00,555 --> 00:50:02,977
again, good seasoning.
Look how this fish is cooked.

1089
00:50:03,002 --> 00:50:04,637
Look, it's just beautiful.

1090
00:50:04,662 --> 00:50:07,498
And, I mean, if this is Harry having
to battle with travel sickness

1091
00:50:07,523 --> 00:50:09,945
at the same time, that's incredible.

1092
00:50:11,067 --> 00:50:13,046
Oh, mind the woodwork.

1093
00:50:13,071 --> 00:50:14,351
Ooh!

1094
00:50:14,376 --> 00:50:17,806
It's time for Rochenda to bring
together the multiple elements

1095
00:50:17,831 --> 00:50:19,595
of her main.

1096
00:50:19,620 --> 00:50:22,498
Rochenda's got a lot to do.
A lot to do.

1097
00:50:22,523 --> 00:50:24,979
Time for lamb, let's go. We've got
the lamb. 15 minutes, yeah?

1098
00:50:25,004 --> 00:50:27,505
15 minutes, yeah.

1099
00:50:27,530 --> 00:50:29,631
So, we got cabbages? Yeah.

1100
00:50:29,656 --> 00:50:32,234
Look at those little beauties.

1101
00:50:32,259 --> 00:50:36,592
They're like Brussels sprouts,
aren't they? Giant Brussels sprouts.

1102
00:50:38,152 --> 00:50:39,495
Potatoes coming in.

1103
00:50:39,520 --> 00:50:41,156
Those fondant potatoes,

1104
00:50:41,181 --> 00:50:44,630
I want to put the knife through and
feel very, very little resistance.

1105
00:50:44,655 --> 00:50:47,845
You put your knife in and it's firm,
she's undercooked them.

1106
00:50:48,924 --> 00:50:52,427
My cabbages are steaming...

1107
00:50:52,452 --> 00:50:56,590
...and we've got our beautiful
goat's curd here.

1108
00:50:56,615 --> 00:50:58,971
Some lovely chive oil.

1109
00:50:58,996 --> 00:51:00,841
I just need to pass this sauce.

1110
00:51:00,866 --> 00:51:03,473
And then it's plating up time.

1111
00:51:03,498 --> 00:51:05,707
It's a bit bumpy.

1112
00:51:05,732 --> 00:51:07,015
ROCH EN DA LAUGHS

1113
00:51:08,194 --> 00:51:10,493
OK, Chef, let's test that lamb.
Yeah. just check it, yeah?

1114
00:51:10,518 --> 00:51:11,858
See where we're at.

1115
00:51:11,883 --> 00:51:15,604
That lamb, what I want is a
really nice colour on the outside

1116
00:51:15,629 --> 00:51:17,141
but still pink in the middle.

1117
00:51:17,166 --> 00:51:20,171
Get those last ones out,
we'll start plating, yeah?

1118
00:51:20,196 --> 00:51:21,350
Yeah, man.

1119
00:51:27,770 --> 00:51:29,912
Lovely. Looking lovely.
Looking lovely.

1120
00:51:32,737 --> 00:51:35,221
Straight down the middle, yeah?
Straight? Yeah, straight like that.

1121
00:51:35,246 --> 00:51:36,403
Perfect.

1122
00:51:38,177 --> 00:51:41,417
Looking good, Chef. OK. Let's go.

1123
00:51:41,442 --> 00:51:42,746
Service!

1124
00:51:42,771 --> 00:51:45,631
So we have the lovely
Romney Salt Marsh lamb here for you

1125
00:51:45,656 --> 00:51:47,163
with potato and thyme fondant,

1126
00:51:47,188 --> 00:51:50,115
savoy cabbage parcels,
the goat's curd,

1127
00:51:50,140 --> 00:51:52,641
and lamb sauce
to finish it off for you.

1128
00:51:53,825 --> 00:51:57,972
Kitchen itself a bit movable,
a bit chaotic.

1129
00:51:57,997 --> 00:52:00,063
But we like chaos.

1130
00:52:00,088 --> 00:52:01,347
How are you doing for sauce, lads?

1131
00:52:01,372 --> 00:52:03,347
All right?
All good, thank you, Chef. Great.

1132
00:52:05,399 --> 00:52:07,040
I'm so excited!

1133
00:52:07,065 --> 00:52:09,692
Four to go, Chef. Last four.
Oh-ho-ho!

1134
00:52:11,903 --> 00:52:14,926
OK, final service!

1135
00:52:14,951 --> 00:52:17,640
Hey, look at that. Wow.

1136
00:52:19,136 --> 00:52:22,978
Oh, my gosh, I absolutely loved it.
It was so much fun.

1137
00:52:23,003 --> 00:52:25,694
It looks delicious.
I mean, I wish I could dig in

1138
00:52:25,719 --> 00:52:27,856
and sit and have a nice
train journey with them,

1139
00:52:27,881 --> 00:52:31,212
maybe a glass of bubbles
and watch the world go by.

1140
00:52:31,237 --> 00:52:33,855
But, you know,
I'm working today, mate.

1141
00:52:33,880 --> 00:52:35,499
I'm working. You know?

1142
00:52:35,524 --> 00:52:39,384
The Romney Marsh Salt lamb
was absolutely splendid.

1143
00:52:39,409 --> 00:52:44,041
Cooked to perfection outside,
beautiful inside, almost pink.

1144
00:52:44,066 --> 00:52:47,600
The flavours - out of this world.
One of the best lambs I ever had.

1145
00:52:47,625 --> 00:52:50,523
What was really cool
and very surprising

1146
00:52:50,548 --> 00:52:52,989
was the savoy cabbage parcel

1147
00:52:53,014 --> 00:52:56,627
which actually exploded
into so many different flavours,

1148
00:52:56,652 --> 00:53:01,882
the mint and the peas, which are
beautiful accompaniment to lamb.

1149
00:53:01,907 --> 00:53:04,427
I think the fondant
was perfectly executed,

1150
00:53:04,452 --> 00:53:06,300
the texture in that was sublime,

1151
00:53:06,325 --> 00:53:09,710
just absorbed the right amount
of the gravy, the jus.

1152
00:53:09,735 --> 00:53:11,123
That was exceptional.

1153
00:53:13,441 --> 00:53:16,716
The cookery of the lamb
is fantastic.

1154
00:53:16,741 --> 00:53:20,149
Her red wine sauce
is also fantastic.

1155
00:53:20,174 --> 00:53:23,391
Not too reduced, not too
over-seasoned, but nice and thick.

1156
00:53:23,416 --> 00:53:25,244
20 portions of this.

1157
00:53:25,269 --> 00:53:27,543
What Rochenda's done here,
I mean, I think it's miraculous.

1158
00:53:29,969 --> 00:53:32,214
Finally, it's Craig...

1159
00:53:32,239 --> 00:53:33,541
OK. Good, Chef. Let's go.

1160
00:53:33,566 --> 00:53:37,439
...who must now plate up
20 intricate and identical desserts

1161
00:53:37,464 --> 00:53:39,059
to finish the meal.

1162
00:53:39,084 --> 00:53:43,246
So I'm removing the cake
and the ganache from these moulds.

1163
00:53:43,271 --> 00:53:46,290
Erm... Oh, don't fall apart on me.
And it's so delicate.

1164
00:53:46,315 --> 00:53:49,245
I feel sick with anxiety.

1165
00:53:49,270 --> 00:53:53,033
I gotta build, like,
basically a jenga dessert on a train

1166
00:53:53,058 --> 00:53:56,800
that's ripping up... I mean, I don't
know what's going to happen here.

1167
00:53:56,825 --> 00:54:00,256
Chocolate sponge, chocolate
ganache, raspberry coulis,

1168
00:54:00,281 --> 00:54:03,740
all together with pink peppercorn
meringue shards.

1169
00:54:03,765 --> 00:54:06,092
4, 8,12...

1170
00:54:06,117 --> 00:54:08,021
That's going to take
some concentration.

1171
00:54:09,308 --> 00:54:12,552
I'm so laser-focused
it's unbelievable.

1172
00:54:12,577 --> 00:54:14,860
It should be beautiful.

1173
00:54:14,885 --> 00:54:19,288
Please, Craig, make that plate
elegant and smart.

1174
00:54:19,313 --> 00:54:22,781
The moving kitchen is unbelievable
cos look what we're doing -

1175
00:54:22,806 --> 00:54:25,697
a slowly melting chocolate thing.

1176
00:54:25,722 --> 00:54:28,520
It's not... I actually
can't believe I'm doing this.

1177
00:54:28,545 --> 00:54:30,118
OK, Craig, let's push, yeah?

1178
00:54:32,663 --> 00:54:34,462
Why is my quenelle not quenelle-ing?

1179
00:54:38,824 --> 00:54:40,541
OK, the spoon was just too hot.

1180
00:54:42,157 --> 00:54:43,564
Service.

1181
00:54:47,973 --> 00:54:49,520
Service.

1182
00:54:49,545 --> 00:54:51,449
It's good fun, but it's not easy.

1183
00:54:51,474 --> 00:54:52,832
Perfect.

1184
00:54:54,158 --> 00:54:55,838
Craig, final four.

1185
00:54:55,863 --> 00:54:58,774
Oh, look at those ones.
They're so pretty.

1186
00:54:58,799 --> 00:55:00,703
OK, here we go. That's us.

1187
00:55:00,728 --> 00:55:02,466
Service.

1188
00:55:02,491 --> 00:55:03,931
Thank you, Chef. No - thank you.

1189
00:55:06,263 --> 00:55:09,023
Well done, mate. Well done.
I enjoyed it. Great job.

1190
00:55:09,048 --> 00:55:11,793
Just, like, it seemed to go on
forever, right?

1191
00:55:11,818 --> 00:55:13,178
It's over. It's all over.

1192
00:55:13,203 --> 00:55:17,017
Never in my wildest dreams
would I ever think

1193
00:55:17,042 --> 00:55:20,253
I could do something pretty
and dainty like that.

1194
00:55:20,278 --> 00:55:21,852
And I'm thrilled.

1195
00:55:21,877 --> 00:55:24,041
All from scratch. Like,
that's cool. That's a cool thing.

1196
00:55:25,243 --> 00:55:27,430
I must say, the presentation of the
dish was really beautiful.

1197
00:55:27,455 --> 00:55:28,902
Colourful and vibrant.

1198
00:55:28,927 --> 00:55:31,621
The chef definitely
hit the mark on that one.

1199
00:55:31,646 --> 00:55:34,843
So the dessert was super chocolaty,
which is right up my alley.

1200
00:55:34,868 --> 00:55:38,669
I really enjoyed the cake sponge
underneath, it was super moist,

1201
00:55:38,694 --> 00:55:41,979
and then it held up the chocolate
ganache-y top quite well.

1202
00:55:42,004 --> 00:55:45,347
It's a wonderful ambience, it's a
beautiful car you're sitting in

1203
00:55:45,372 --> 00:55:48,563
and you want the food to match
that, and it did that perfectly.

1204
00:55:48,588 --> 00:55:51,129
I love the flavours,
sharpness the pink peppercorn

1205
00:55:51,154 --> 00:55:52,691
with the sweet meringue.

1206
00:55:52,716 --> 00:55:55,593
The sharp raspberry against
the chocolate is great.

1207
00:55:55,618 --> 00:55:57,345
There's a lot of good
technical work here -

1208
00:55:57,370 --> 00:55:58,798
and, more importantly for Craig,

1209
00:55:58,823 --> 00:56:00,458
look at the style of the
presentation.

1210
00:56:00,483 --> 00:56:03,283
That is a stylish dessert.
Well done, Craig.

1211
00:56:07,568 --> 00:56:11,566
To be on this historic train,
cooking food -

1212
00:56:11,591 --> 00:56:14,728
just one of those great
life experiences, right?

1213
00:56:14,753 --> 00:56:19,233
Today is the most pressure I've felt
at any stage in this competition.

1214
00:56:19,258 --> 00:56:22,310
Until the next cook.
And I'll feel the same.

1215
00:56:23,368 --> 00:56:26,503
Whew! This was an experience.

1216
00:56:26,528 --> 00:56:29,794
I really would love
to make one more step forward

1217
00:56:29,819 --> 00:56:33,770
and get to the final, final, final
of the competition.

1218
00:56:33,795 --> 00:56:37,583
So, I really have to go all the way
forward and try to give my best.

1219
00:56:37,608 --> 00:56:39,542
The fact that we're talking
about finals,

1220
00:56:39,567 --> 00:56:42,112
we're mentioning the final is crazy.

1221
00:56:42,137 --> 00:56:45,344
Um, this whole journey has been wild
and I don't want it to stop.

1222
00:56:46,546 --> 00:56:50,708
I'm absolutely loving
every moment of MasterChef.

1223
00:56:50,733 --> 00:56:55,629
Oh, I want to be in the final three
so bad. Like, so bad.

1224
00:56:55,654 --> 00:56:59,130
What an amazing start
to finals week.

1225
00:56:59,155 --> 00:57:01,318
I'm really proud
of our four finalists.

1226
00:57:01,343 --> 00:57:03,131
They have properly worked hard.

1227
00:57:03,156 --> 00:57:05,551
Thank you. Thanks so much.

1228
00:57:05,576 --> 00:57:07,146
CHEERING AND APPLAUSE

1229
00:57:08,286 --> 00:57:11,995
But, for one of them,
the journey is about to end.

1230
00:57:12,020 --> 00:57:17,874
Shall we? Woohoo! Yoo-hoo! Guys!

1231
00:57:20,250 --> 00:57:22,258
Next time...

1232
00:57:22,283 --> 00:57:24,651
Let's go! Argh!

1233
00:57:24,676 --> 00:57:27,675
...the celebrities fight for a place
in the final three...

1234
00:57:27,700 --> 00:57:29,375
Ooh! Big day.

1235
00:57:29,400 --> 00:57:33,041
...before facing
their biggest challenge yet -

1236
00:57:33,066 --> 00:57:34,555
Chef's Table...

1237
00:57:34,580 --> 00:57:36,071
Go, go, go.

1238
00:57:36,096 --> 00:57:41,342
...mentored by one of the UK's
most exciting talents, Adam Smith.

1239
00:57:41,367 --> 00:57:42,646
Must stay perfect.

1240
00:57:42,671 --> 00:57:45,793
Skill after skill after skill.