1 00:00:03,060 --> 00:00:05,620 It's finals week on Celebrity MasterChef... 2 00:00:07,260 --> 00:00:10,140 ..and only the four best cooks remain. 3 00:00:11,380 --> 00:00:12,380 Raagh! 4 00:00:12,420 --> 00:00:15,740 Tonight...Let's go! ..four must become three... 5 00:00:15,780 --> 00:00:17,820 Ooh, big day! 6 00:00:17,860 --> 00:00:21,100 ..as they fight for the chance to cook at Chef's Table... 7 00:00:22,340 --> 00:00:28,220 ..under one of the UK's most exciting culinary talents, Adam Smith. 8 00:00:28,260 --> 00:00:30,300 We really need to hurry up with this now. 9 00:00:30,340 --> 00:00:34,620 I mean, skill after skill after skill. 10 00:00:34,660 --> 00:00:35,860 I'm so proud of myself. 11 00:00:35,900 --> 00:00:40,100 I've put in so much hard work and I just want to keep going. 12 00:00:40,140 --> 00:00:41,300 My legs are shaking. 13 00:00:41,340 --> 00:00:43,740 There is no space for any mistake at this point. 14 00:00:44,980 --> 00:00:48,940 Everyone's chomping at the bit to snatch the crown. 15 00:00:48,980 --> 00:00:50,260 I want it so bad. 16 00:00:50,300 --> 00:00:52,540 Oh, my gosh, I want it so bad! 17 00:00:52,580 --> 00:00:54,820 I've pushed myself right to the edge now. 18 00:00:54,860 --> 00:00:58,060 You don't want to finish a marathon on mile 25. 19 00:00:58,100 --> 00:01:00,140 I want to cross the line. 20 00:01:00,180 --> 00:01:02,140 They've put their heart and soul in it, 21 00:01:02,180 --> 00:01:04,220 and now it's crunch time. 22 00:01:04,260 --> 00:01:06,100 The pressure is mounting. 23 00:01:06,140 --> 00:01:09,660 Today is the day where you simply have to deliver. 24 00:01:26,060 --> 00:01:27,060 Welcome back. 25 00:01:27,100 --> 00:01:28,900 This is a big day. 26 00:01:28,940 --> 00:01:31,380 We are looking for our final three. 27 00:01:33,140 --> 00:01:37,140 Today you are cooking to a brief, and that is to cook for us a dish 28 00:01:37,180 --> 00:01:39,500 inspired by somebody special to you. 29 00:01:40,660 --> 00:01:43,620 This opens the window into your real life. 30 00:01:45,460 --> 00:01:49,620 What you've got to do, though, is make it absolutely delicious. 31 00:01:49,660 --> 00:01:52,460 Ladies and gentlemen, one hour, 45 minutes. 32 00:01:52,500 --> 00:01:55,740 Just three places left in this year's competition. 33 00:01:56,980 --> 00:01:57,940 Let's cook. 34 00:02:02,580 --> 00:02:04,020 Ooh, big day! 35 00:02:04,060 --> 00:02:05,260 LAUGHTER 36 00:02:07,780 --> 00:02:11,220 Rochenda, she can turn her hand to all sorts of cuisines - 37 00:02:11,260 --> 00:02:12,260 not just the ordinary. 38 00:02:12,300 --> 00:02:15,260 It's full of flavour and it's exciting. 39 00:02:15,300 --> 00:02:17,540 She's got a good eye for presentation. 40 00:02:17,580 --> 00:02:21,140 I'm hoping today that love and that passion will bring out 41 00:02:21,180 --> 00:02:23,180 something very elegant. 42 00:02:23,220 --> 00:02:29,300 The inspiration behind my dish is my wonderful partner, Mark. 43 00:02:29,340 --> 00:02:32,500 We've been together for 16 years. 44 00:02:32,540 --> 00:02:34,180 We've eaten a lot of food together. 45 00:02:34,220 --> 00:02:36,340 SHE LAUGHS 46 00:02:36,380 --> 00:02:40,340 We went on this amazing food trip to San Sebastian, in Spain, 47 00:02:40,380 --> 00:02:45,420 and this is based on a crab tartlet that we had, 48 00:02:45,460 --> 00:02:48,580 and I've adapted it to make it into a main course. 49 00:02:50,300 --> 00:02:51,460 What's your dish? 50 00:02:51,500 --> 00:02:55,820 It is crab tagliatelle with squid ink tuile, 51 00:02:55,860 --> 00:02:59,020 some sea fennel and some panko breadcrumbs. 52 00:02:59,060 --> 00:03:01,900 So, what were the flavours of this tart in San Sebastian? 53 00:03:01,940 --> 00:03:04,940 So, it's got crab, Parmesan, tomato, 54 00:03:04,980 --> 00:03:07,300 wrapped up in a delicious pastry case. 55 00:03:07,340 --> 00:03:10,420 And so I thought it would go really, really nice with pasta. 56 00:03:10,460 --> 00:03:13,500 Rochenda, is a bowl of pasta enough to get you to the final three? 57 00:03:13,540 --> 00:03:15,780 This is sunlight and happiness, this dish. 58 00:03:15,820 --> 00:03:19,460 This is sitting in a lovely, open restaurant drinking beer, 59 00:03:19,500 --> 00:03:21,540 and, you know, all the things that I love to do. 60 00:03:23,500 --> 00:03:24,820 Brilliant. 61 00:03:24,860 --> 00:03:25,860 Ooh! 62 00:03:25,900 --> 00:03:29,300 Crab in pasta can be absolutely delicious. 63 00:03:29,340 --> 00:03:31,980 Crab crap - woohoo! 64 00:03:32,020 --> 00:03:33,820 The pasta has to be perfect. 65 00:03:33,860 --> 00:03:36,020 It's got to have a little bite to it. 66 00:03:36,060 --> 00:03:37,900 I actually don't think I need that much. 67 00:03:37,940 --> 00:03:40,020 That's beautiful. ROCHENDA GIGGLES EXCITEDLY 68 00:03:40,060 --> 00:03:42,140 The way you deal with the pasta, you know? 69 00:03:42,180 --> 00:03:44,300 And that's an Italian watching me! 70 00:03:44,340 --> 00:03:48,540 And the sauce, just licking around the outside of the pasta. 71 00:03:48,580 --> 00:03:50,140 There we go - crab going in. 72 00:03:50,180 --> 00:03:51,500 Raagh! 73 00:03:51,540 --> 00:03:54,460 It's got to be bursting full of flavour. 74 00:03:54,500 --> 00:03:55,820 Woohoo! 75 00:03:55,860 --> 00:03:59,900 Because how do you elevate a bowl of pasta? 76 00:03:59,940 --> 00:04:01,340 That is lovely. 77 00:04:01,380 --> 00:04:02,580 Woohoo! 78 00:04:09,420 --> 00:04:11,580 Vito loves the food of Southern Italy. 79 00:04:11,620 --> 00:04:14,140 It's all about family, it's all about love, 80 00:04:14,180 --> 00:04:15,820 it's about food that he grew up with. 81 00:04:15,860 --> 00:04:18,340 He does it brilliantly well. 82 00:04:18,380 --> 00:04:19,620 I expect, today, nothing less than 83 00:04:19,660 --> 00:04:23,700 the bright sunshine of the Amalfi Coast. 84 00:04:23,740 --> 00:04:25,420 VITO:I am very tense. 85 00:04:25,460 --> 00:04:26,780 I have to make sure to do good, 86 00:04:26,820 --> 00:04:30,260 because this is a very difficult dish. 87 00:04:33,460 --> 00:04:37,860 Vito is doing a sweet dish, and it's called pastiera. 88 00:04:37,900 --> 00:04:42,700 It's a large tart, usually served around Easter in the South of Italy, 89 00:04:42,740 --> 00:04:47,940 filled with a custard flavoured with orange and lemon ricotta, 90 00:04:47,980 --> 00:04:51,340 and added to that, puffed cooked wheat. 91 00:04:51,380 --> 00:04:57,700 My inspiration is my Uncle Vito, and this was his favourite dessert. 92 00:04:59,780 --> 00:05:02,860 He was the loveliest uncle ever. 93 00:05:02,900 --> 00:05:05,100 I love him. He's no longer with us today. 94 00:05:05,140 --> 00:05:07,620 He loved pastiera and every year, 95 00:05:07,660 --> 00:05:10,860 we was waiting for pastiera time during Easter. 96 00:05:10,900 --> 00:05:13,900 So he was calling all the nephew and the niece to his house 97 00:05:13,940 --> 00:05:16,700 as a celebrating, you know, all together. 98 00:05:16,740 --> 00:05:19,540 So I want to make it exactly the way my uncle used to love it. 99 00:05:23,900 --> 00:05:26,780 He's making a little single individual tart, 100 00:05:26,820 --> 00:05:30,660 filling it with his custard mixture, and it's baked in the oven. 101 00:05:30,700 --> 00:05:32,020 Now, that's really risky. 102 00:05:32,060 --> 00:05:33,540 He's baking a custard. 103 00:05:33,580 --> 00:05:36,220 I have to be careful because if they don't cook enough, 104 00:05:36,260 --> 00:05:38,900 inside, it will be too wet and raw. 105 00:05:40,740 --> 00:05:42,660 That is technically difficult. 106 00:05:42,700 --> 00:05:45,060 That's the work of a good pastry chef. 107 00:05:45,100 --> 00:05:48,900 Pastiera is considered, in Italy, the queen of the desert. 108 00:05:48,940 --> 00:05:50,780 It's so difficult to make. 109 00:05:52,020 --> 00:05:53,980 But I hope my family is proud of me. 110 00:05:55,020 --> 00:05:59,340 When I was practising at home, I got emotional every single time. 111 00:05:59,380 --> 00:06:01,900 I hope just to keep the tears today. 112 00:06:07,860 --> 00:06:10,300 You have just over 40 minutes left. 113 00:06:12,220 --> 00:06:13,820 We know everyone here can cook. 114 00:06:13,860 --> 00:06:16,460 It's down to what dish is the nicest one of the day. 115 00:06:16,500 --> 00:06:18,540 It's business time, my friend. 116 00:06:18,580 --> 00:06:19,700 It's business time. 117 00:06:21,300 --> 00:06:22,860 Craig, throughout this competition, 118 00:06:22,900 --> 00:06:24,780 has always done a huge amount of work. 119 00:06:24,820 --> 00:06:26,300 There's lots of technical process. 120 00:06:26,340 --> 00:06:28,180 He likes to show it all off. 121 00:06:30,860 --> 00:06:32,940 He's got a huge amount of knowledge. 122 00:06:32,980 --> 00:06:36,700 Now what he's got to do is hone it down and refine his food. 123 00:06:38,420 --> 00:06:40,460 One slip up and I'm gone. 124 00:06:42,260 --> 00:06:44,700 I have to be very disciplined. 125 00:06:44,740 --> 00:06:46,740 {\an8}Not a strong point for someone like me, 126 00:06:46,780 --> 00:06:49,700 {\an8}whose mind is moving at 10,000 miles an hour. 127 00:06:51,260 --> 00:06:54,060 But I believe in what I'm doing today. 128 00:06:56,980 --> 00:07:00,580 So, it's my wife's favourite thing, a lemon tart. 129 00:07:00,620 --> 00:07:04,500 We're married 22 years, and she's been so supportive. 130 00:07:04,540 --> 00:07:07,540 I'm away from home a lot, and she's a taxi driver, 131 00:07:07,580 --> 00:07:10,820 she's a logistics manager, she's a cook, she's a nurse. 132 00:07:10,860 --> 00:07:12,100 She's all these amazing things. 133 00:07:12,140 --> 00:07:14,220 And I just thought it's time to say thanks. 134 00:07:14,260 --> 00:07:16,740 Does she know that you're doing a dish in her honour? 135 00:07:16,780 --> 00:07:17,780 She doesn't know? No. 136 00:07:17,820 --> 00:07:19,300 She'll melt. 137 00:07:19,340 --> 00:07:21,940 And I'm also going to do Italian meringue in four different 138 00:07:21,980 --> 00:07:24,300 little sizes to represent the four kids. 139 00:07:24,340 --> 00:07:28,260 If this is the last thing I do here, I want it to be something for them. 140 00:07:28,300 --> 00:07:29,300 The kids said, 141 00:07:29,340 --> 00:07:32,580 "Dad, I believe in you and I love you, and have a great time." 142 00:07:32,620 --> 00:07:33,660 And I was like... 143 00:07:35,140 --> 00:07:37,580 But if these tears go in my meringue, we're stuffed. 144 00:07:37,620 --> 00:07:39,140 CRAIG LAUGHS 145 00:07:42,140 --> 00:07:44,100 Craig's doing individual lemon tarts... 146 00:07:44,140 --> 00:07:45,140 CRAIG GROANS 147 00:07:45,180 --> 00:07:48,060 ..sweet crust pastry, which is blind-baked. 148 00:07:48,100 --> 00:07:49,740 And he's going to make a lemon curd separately... 149 00:07:49,780 --> 00:07:50,940 It's a pretty colour, isn't it? 150 00:07:50,980 --> 00:07:54,060 ..and then fill the tart once it's been cooked. 151 00:07:54,100 --> 00:07:55,420 Lemons are magic, aren't they? 152 00:07:55,460 --> 00:07:56,780 They're magic food. 153 00:07:58,620 --> 00:08:00,300 Be good. Let's go. 154 00:08:00,340 --> 00:08:03,980 But I got to get it cooked in time that it can cool down. 155 00:08:04,020 --> 00:08:07,620 We've also got raspberries filled with lemon curd - 156 00:08:07,660 --> 00:08:09,220 great combination. 157 00:08:09,260 --> 00:08:10,220 Let's go! 158 00:08:11,940 --> 00:08:14,220 You have 30 minutes, everybody. 159 00:08:14,260 --> 00:08:17,460 Whisk it up, whisk it up. Bam-bam-bam-bam! 160 00:08:17,500 --> 00:08:20,300 That's what the guns are for. HARRY EXHALES FORCEFULLY 161 00:08:20,340 --> 00:08:22,900 Harry has had an amazing MasterChef journey. 162 00:08:22,940 --> 00:08:26,620 He came in here as a novice cook and just got better and better. 163 00:08:29,660 --> 00:08:31,780 Harry's culinary world has opened up. 164 00:08:31,820 --> 00:08:34,900 He now realises he likes food. 165 00:08:34,940 --> 00:08:39,220 He's got a brilliant touch and now you can see him wanting to give. 166 00:08:39,260 --> 00:08:41,860 You think one hour, 45 is a long time - 167 00:08:41,900 --> 00:08:42,860 it's really not. 168 00:08:45,100 --> 00:08:49,100 My mum is such a hard-working individual. 169 00:08:49,140 --> 00:08:51,460 She often tells me not to be scared of anything 170 00:08:51,500 --> 00:08:54,020 and to be my biggest fan. 171 00:08:54,060 --> 00:08:57,340 Taught me how to be an independent young athlete 172 00:08:57,380 --> 00:09:00,140 and learn how to survive in that jungle. 173 00:09:03,500 --> 00:09:04,860 I'm feeling the love in this room. 174 00:09:04,900 --> 00:09:06,380 Everyone's passionate about their dishes, 175 00:09:06,420 --> 00:09:08,020 and I'm passionate about mine as well. 176 00:09:08,060 --> 00:09:09,180 What is it, please? 177 00:09:09,220 --> 00:09:11,260 Apple and plum crumble with some custard. 178 00:09:11,300 --> 00:09:13,340 My mum, that's her most favourite dessert. 179 00:09:13,380 --> 00:09:16,340 Obviously, Ghanaian, we don't actually cook those sort of dishes, 180 00:09:16,380 --> 00:09:18,460 so she'd always order it out or buy it or whatever else. 181 00:09:18,500 --> 00:09:21,260 So, for me, this is a meal that I can actually make for my mum. 182 00:09:21,300 --> 00:09:23,060 And I've also added another element to it, 183 00:09:23,100 --> 00:09:25,740 making a little strawberry slice for me to enjoy as well. 184 00:09:25,780 --> 00:09:28,620 So this is a mum and son date. 185 00:09:28,660 --> 00:09:31,020 You're making a crumble, you're making custard - 186 00:09:31,060 --> 00:09:33,380 things you've done in the competition so far. 187 00:09:33,420 --> 00:09:34,860 I've learnt a lot, and I feel like 188 00:09:34,900 --> 00:09:37,420 I'm trying to stick to my strengths whilst taking a risk. 189 00:09:37,460 --> 00:09:40,980 Just so you know - Mr Wallace's favourite dessert's a crumble. 190 00:09:41,020 --> 00:09:42,500 Oh, pressure! 191 00:09:42,540 --> 00:09:44,300 Good luck. LAUGHING:Pressure. 192 00:09:45,380 --> 00:09:47,820 Harry has done a crumble for us in the competition before, 193 00:09:47,860 --> 00:09:49,740 but this one needs some elegance. 194 00:09:49,780 --> 00:09:52,260 It needs to be absolutely perfect. 195 00:09:52,300 --> 00:09:54,860 Is it me, or does that look like good crumble to you? 196 00:09:54,900 --> 00:09:56,460 Plum and apple crumble - 197 00:09:56,500 --> 00:10:00,660 lovely soft fruit, not too wet, wonderful crumble top. 198 00:10:00,700 --> 00:10:02,820 He's making two different crumble mixtures, 199 00:10:02,860 --> 00:10:05,340 the first becoming the base of a tart tin. 200 00:10:05,380 --> 00:10:07,260 Not too thick. That's OK. 201 00:10:07,300 --> 00:10:08,500 And he's going to bake that. 202 00:10:08,540 --> 00:10:10,300 Lift it up, check the base. 203 00:10:10,340 --> 00:10:12,180 On top of that, he's going to put strawberries, 204 00:10:12,220 --> 00:10:15,220 and then the crumble mixture is going on top of his apple crumble 205 00:10:15,260 --> 00:10:18,300 to make the top of his strawberry slice. 206 00:10:18,340 --> 00:10:20,540 Does this look different? HE CHUCKLES 207 00:10:20,580 --> 00:10:21,860 That's my only question. 208 00:10:21,900 --> 00:10:23,860 I feel like no one's done this before. 209 00:10:23,900 --> 00:10:26,300 Strawberry slice fascinates me. 210 00:10:26,340 --> 00:10:28,020 Things are tasting nice. 211 00:10:29,380 --> 00:10:31,980 Creamy, rich custard - no lumps, please, Harry. 212 00:10:32,020 --> 00:10:33,100 Got to be gentle with it. 213 00:10:33,140 --> 00:10:35,780 Yeah, you know, give it a little caress here and there. 214 00:10:35,820 --> 00:10:36,820 Yeah. 215 00:10:36,860 --> 00:10:37,820 And meringue. 216 00:10:39,300 --> 00:10:41,620 I just hope they all belong together on one plate, 217 00:10:41,660 --> 00:10:43,500 and we don't have a mixture of desserts. 218 00:10:51,100 --> 00:10:53,140 You have just ten minutes. 219 00:10:55,260 --> 00:10:56,220 Oh, baby. 220 00:10:57,500 --> 00:10:59,060 Ah! OK. 221 00:11:00,740 --> 00:11:02,420 Please. 222 00:11:02,460 --> 00:11:03,580 They look good. 223 00:11:03,620 --> 00:11:04,980 I am happy, I'm happy. 224 00:11:06,820 --> 00:11:08,100 It's a delicate time. 225 00:11:08,140 --> 00:11:11,300 The most focussed I've ever been in my life. 226 00:11:11,340 --> 00:11:13,060 I feel like I'm doing this wrong. 227 00:11:13,100 --> 00:11:15,260 I'm not getting this right. 228 00:11:15,300 --> 00:11:16,340 How's your strawberry slice? 229 00:11:16,380 --> 00:11:17,820 Yeah, it's coming all right. I'm going to cut it up. 230 00:11:17,860 --> 00:11:19,100 Bop, bop, bop. 231 00:11:20,980 --> 00:11:24,220 Place in the final three. Two minutes, everybody. 232 00:11:24,260 --> 00:11:25,300 Ooh! 233 00:11:25,340 --> 00:11:28,660 Oh, man. Can't cope with the stress. 234 00:11:28,700 --> 00:11:31,220 My family used to make with so much love. 235 00:11:31,260 --> 00:11:33,140 OK, final push, let's do this. 236 00:11:34,660 --> 00:11:36,100 60 seconds! 237 00:11:38,340 --> 00:11:39,300 Final touches. 238 00:11:41,980 --> 00:11:42,940 Hey! 239 00:11:45,020 --> 00:11:46,140 Come on, Harry! 240 00:11:46,180 --> 00:11:47,340 Come on, Harry! 241 00:11:47,380 --> 00:11:49,260 ROCHENDA:Come on, Harry! Don't run out of time. 242 00:11:50,940 --> 00:11:53,060 That's it! Your time is up! 243 00:11:53,100 --> 00:11:54,100 Stop, everybody! 244 00:11:54,140 --> 00:11:55,620 Well done. 245 00:11:55,660 --> 00:11:57,020 VITO EXHALES 246 00:11:57,060 --> 00:11:58,380 Everything's on the plate. 247 00:11:58,420 --> 00:11:59,460 I've done what I can do. 248 00:11:59,500 --> 00:12:01,020 It's in the hands of the gods now. 249 00:12:01,060 --> 00:12:02,220 Ooh! 250 00:12:02,260 --> 00:12:04,500 I just hope my uncle would be proud. 251 00:12:06,700 --> 00:12:09,780 CRAIG:Oh, I can't believe what I've just done. 252 00:12:09,820 --> 00:12:16,580 I put salt all over a lemon tart and it wasn't torching. 253 00:12:16,620 --> 00:12:20,700 Oh, man, I've messed it up because of this salt. 254 00:12:23,580 --> 00:12:25,300 So annoyed. 255 00:12:25,340 --> 00:12:28,020 Rochenda, if you would, please. 256 00:12:28,060 --> 00:12:30,100 Come on, come on. Good luck. ROCHENDA SIGHS 257 00:12:32,380 --> 00:12:36,620 Inspired by her partner, Mark, and their trip to San Sebastian, 258 00:12:36,660 --> 00:12:42,060 actor Rochenda has served crab, tomato and leek tagliatelle, 259 00:12:42,100 --> 00:12:47,620 topped with Parmesan, breadcrumbs, sea fennel and a squid ink tuile. 260 00:12:56,900 --> 00:12:58,900 Rochenda, one word... 261 00:12:58,940 --> 00:13:00,260 Yeah? 262 00:13:00,300 --> 00:13:01,260 ..delicious. 263 00:13:02,540 --> 00:13:04,580 Yes! ROCHENDA CHUCKLES 264 00:13:04,620 --> 00:13:05,820 Nice one. 265 00:13:05,860 --> 00:13:09,580 Wonderful layers of sweet tomato, rich crab, 266 00:13:09,620 --> 00:13:12,460 and then those little bits of fennel are inspired. 267 00:13:12,500 --> 00:13:14,620 They're salty but sharp. 268 00:13:14,660 --> 00:13:18,380 And having been fortunate enough to go to San Sebastian, 269 00:13:18,420 --> 00:13:23,060 all we need now is a little glass of lovely, crisp white wine 270 00:13:23,100 --> 00:13:24,660 and we'd be there with you. 271 00:13:24,700 --> 00:13:25,940 Thank you so much. 272 00:13:27,980 --> 00:13:29,860 The pasta is beautifully fine. 273 00:13:29,900 --> 00:13:32,460 There are little bits of leek that give crunch, 274 00:13:32,500 --> 00:13:34,300 and also a little bit of bite. 275 00:13:34,340 --> 00:13:37,420 And the black tuile, I think's fantastic. 276 00:13:37,460 --> 00:13:41,020 That's a really, really elegant, smart dish, 277 00:13:41,060 --> 00:13:44,420 considering it is, at heart, a plate of pasta. 278 00:13:45,740 --> 00:13:46,860 Brilliantly well done. 279 00:13:46,900 --> 00:13:48,180 Oh, thank you so much. 280 00:13:48,220 --> 00:13:49,420 That's so kind, guys. 281 00:13:51,620 --> 00:13:52,740 Wow. Well done. 282 00:13:52,780 --> 00:13:53,980 Wow. 283 00:13:54,020 --> 00:13:56,460 Good on you. ROCHENDA LAUGHS 284 00:13:56,500 --> 00:13:59,580 Honestly, when I get home, I'm pretty sure that Mark 285 00:13:59,620 --> 00:14:02,260 is going to cry his eyes out with tears of joy. 286 00:14:04,100 --> 00:14:07,340 He's going to be like, "Oh, wow, get in there, Chen." 287 00:14:07,380 --> 00:14:09,580 Look at that, look at that. They're still going, mate. 288 00:14:09,620 --> 00:14:11,460 Look at that. They're still going. 289 00:14:11,500 --> 00:14:12,460 Look at that. 290 00:14:13,540 --> 00:14:14,820 I can't believe it! 291 00:14:16,020 --> 00:14:18,900 TV and radio presenter Craig's dessert, 292 00:14:18,940 --> 00:14:21,140 dedicated to his wife and children, 293 00:14:21,180 --> 00:14:25,140 is a bruleed lemon curd tart, topped with Italian meringues 294 00:14:25,180 --> 00:14:28,500 and served with lemon curd-filled raspberries, 295 00:14:28,540 --> 00:14:30,060 basil and candied mint. 296 00:14:31,620 --> 00:14:35,020 Before you tuck in, we had an issue at the end. 297 00:14:35,060 --> 00:14:37,620 I couldn't understand why the sugar wasn't bruleeing. 298 00:14:37,660 --> 00:14:40,380 Um...I put salt on it. 299 00:14:40,420 --> 00:14:41,420 Ah! 300 00:14:41,460 --> 00:14:43,220 One side here, which is the salt, 301 00:14:43,260 --> 00:14:45,060 the other side doesn't have any salt on it. 302 00:14:45,100 --> 00:14:47,580 I've never had a salted lemon tart. 303 00:14:51,740 --> 00:14:52,940 CRAIG GROANS 304 00:14:54,940 --> 00:14:56,140 I can't ignore the fact that 305 00:14:56,180 --> 00:14:58,740 you've got salt across the top of your tart. No, no. 306 00:14:58,780 --> 00:15:00,260 But the salt is on one side. 307 00:15:00,300 --> 00:15:03,060 The other side of your tart is really good. 308 00:15:03,100 --> 00:15:07,100 Your pastry is beautifully soft, and it's got lovely butter to it. 309 00:15:07,140 --> 00:15:10,060 The lemon curd - sharp but sweet at the same time, 310 00:15:10,100 --> 00:15:12,220 and set beautifully. 311 00:15:12,260 --> 00:15:14,740 Those meringues, representing your children, 312 00:15:14,780 --> 00:15:18,140 nice and soft, but still got a little bit of crunch to them. 313 00:15:18,180 --> 00:15:21,220 I'm sad for you because you've assaulted your tart, 314 00:15:21,260 --> 00:15:22,820 but you've done a huge amount of work, 315 00:15:22,860 --> 00:15:25,140 and it is probably the best-looking plate 316 00:15:25,180 --> 00:15:26,500 you've made in the competition so far. 317 00:15:28,380 --> 00:15:31,100 Those sharp raspberries with the little sharpness 318 00:15:31,140 --> 00:15:34,380 of the lemon curd, with a bit of basil, is beautiful. 319 00:15:34,420 --> 00:15:37,380 Well thought out, well designed, elegant, 320 00:15:37,420 --> 00:15:42,340 incredibly yummy, sweet dish - with a sprinkle of salt. 321 00:15:42,380 --> 00:15:43,340 Oh, Craig. 322 00:15:45,540 --> 00:15:47,660 This mirrors my life so much. 323 00:15:47,700 --> 00:15:51,220 Oh, I know. It's just annoying. It's just annoying! 324 00:15:51,260 --> 00:15:55,780 I am the clumsiest, most forgetful person you will ever meet. 325 00:15:55,820 --> 00:15:57,300 Oh! 326 00:15:57,340 --> 00:15:59,140 Argh! 327 00:15:59,180 --> 00:16:01,300 Cheer up. 328 00:16:01,340 --> 00:16:02,300 Vito. 329 00:16:05,460 --> 00:16:06,660 Hello. 330 00:16:06,700 --> 00:16:09,020 Inspired by his late uncle, 331 00:16:09,060 --> 00:16:13,300 professional dancer Vito has made an Italian pastiera. 332 00:16:14,780 --> 00:16:19,140 Sweet shortcrust pastry filled with an orange-lemon ricotta 333 00:16:19,180 --> 00:16:21,380 and puffed wheat baked custard, 334 00:16:21,420 --> 00:16:25,140 served with both a lemon and an orange creme patissiere. 335 00:16:32,460 --> 00:16:36,940 Vito, that is a stunningly well made tart. 336 00:16:36,980 --> 00:16:38,260 Really good. 337 00:16:38,300 --> 00:16:40,220 Just gently sweet. 338 00:16:40,260 --> 00:16:41,900 There's almost a nuttiness to it. 339 00:16:41,940 --> 00:16:44,300 But what I love is the bitterness. 340 00:16:44,340 --> 00:16:46,020 It's almost as if you've eaten the orange, 341 00:16:46,060 --> 00:16:47,940 but you've got a little bit of the peel in there. 342 00:16:47,980 --> 00:16:49,100 It's almost as if you've got 343 00:16:49,140 --> 00:16:50,740 a little bit of the lemon rind in there. 344 00:16:50,780 --> 00:16:52,100 That's just lovely. 345 00:16:53,700 --> 00:16:55,980 The mixture in the centre here is amazing, 346 00:16:56,020 --> 00:16:58,220 because you have ricotta cheesiness, 347 00:16:58,260 --> 00:17:00,580 but it's slightly salty and not sweet, 348 00:17:00,620 --> 00:17:02,300 and then the puffed grain with the orange. 349 00:17:02,340 --> 00:17:04,380 It tastes fantastic. 350 00:17:04,420 --> 00:17:07,060 Your custards, the flavours are really defined. 351 00:17:07,100 --> 00:17:08,940 The orange - almost like marmalade, 352 00:17:08,980 --> 00:17:12,300 and one with the sharpness of lemon, almost the flavour of limoncello. 353 00:17:12,340 --> 00:17:14,500 It's bold, it's brave, 354 00:17:14,540 --> 00:17:17,700 and I watched you make this tart with the care and the love, 355 00:17:17,740 --> 00:17:19,340 because you did this for your uncle. 356 00:17:21,100 --> 00:17:22,460 It's a great thing. 357 00:17:22,500 --> 00:17:23,460 Thank you. 358 00:17:27,700 --> 00:17:30,540 VITO EXHALES I did it. 359 00:17:32,660 --> 00:17:33,660 It was not just me. 360 00:17:33,700 --> 00:17:37,140 There was, like, all my family were behind me with that pastiera. 361 00:17:39,860 --> 00:17:40,820 So overwhelmed. 362 00:17:42,660 --> 00:17:46,220 Honestly...I'm just so overwhelmed. 363 00:17:46,260 --> 00:17:47,580 You smashed it, man. 364 00:17:50,140 --> 00:17:51,300 This is my uncle. 365 00:17:51,340 --> 00:17:52,580 You see the light? 366 00:17:54,500 --> 00:17:57,980 Finally, it's gladiator and athlete Harry, 367 00:17:58,020 --> 00:18:01,100 with a dessert dedicated to his mum - 368 00:18:01,140 --> 00:18:05,740 apple and plum oat crumble, with a strawberry crumble slice, 369 00:18:05,780 --> 00:18:09,060 baked meringue and a vanilla custard. 370 00:18:13,620 --> 00:18:15,740 I think you've got a cracking crumble there, 371 00:18:15,780 --> 00:18:18,900 and I like the sharpness of the plum in there as well. 372 00:18:18,940 --> 00:18:22,460 I like your kind of strawberry crumble slice, 373 00:18:22,500 --> 00:18:25,940 but it's very similar to the crumble. 374 00:18:25,980 --> 00:18:30,140 Meringue - I don't see a place on here for more sugar, Harry. 375 00:18:30,180 --> 00:18:33,860 I mean, we're taking sweetness to the absolute extreme. 376 00:18:33,900 --> 00:18:35,940 I'm all or nothing. 377 00:18:35,980 --> 00:18:38,260 Your custard, Harry, is great. 378 00:18:38,300 --> 00:18:40,060 It's really rich and really opulent. 379 00:18:40,100 --> 00:18:42,060 And a little bit of vanilla extract in there. 380 00:18:42,100 --> 00:18:44,060 I like that a lot. 381 00:18:44,100 --> 00:18:46,580 But it's a bit disjointed. 382 00:18:46,620 --> 00:18:48,780 Mm-hm. Sort of hotel buffet gone... 383 00:18:48,820 --> 00:18:50,380 "Oh, they got crumble with meringue. 384 00:18:50,420 --> 00:18:52,180 "They got custard, they got strawberry slice, 385 00:18:52,220 --> 00:18:54,740 "so let me have a bit of each one of those." 386 00:18:54,780 --> 00:18:56,940 You don't need to put so many different things together. 387 00:19:04,660 --> 00:19:06,220 I'm feeling a bit deflated because, you know, 388 00:19:06,260 --> 00:19:07,780 I'm against such good competition. 389 00:19:09,580 --> 00:19:10,700 And this is crunch time. 390 00:19:10,740 --> 00:19:13,300 So what I presented wasn't bad - it was good - 391 00:19:13,340 --> 00:19:14,700 but was it great? 392 00:19:14,740 --> 00:19:15,700 We'll find out. 393 00:19:21,380 --> 00:19:25,700 They came in here and cooked food that's full of heart 394 00:19:25,740 --> 00:19:27,100 and full of soul. 395 00:19:27,140 --> 00:19:29,180 That was a good day. 396 00:19:29,220 --> 00:19:32,660 We all cooked really, really well. 397 00:19:32,700 --> 00:19:33,900 I love all four of them. 398 00:19:33,940 --> 00:19:36,820 But you and I have now got a big decision to make. 399 00:19:36,860 --> 00:19:41,020 One of them is not going to get a chance to cook for the trophy. 400 00:19:41,060 --> 00:19:44,020 I thought Rochenda today was outstanding. 401 00:19:44,060 --> 00:19:46,580 I thought she was going to give us a simple bowl of pasta. 402 00:19:46,620 --> 00:19:47,860 How wrong was I? 403 00:19:47,900 --> 00:19:48,900 Absolutely delicious. 404 00:19:48,940 --> 00:19:50,300 A great tomato sauce, 405 00:19:50,340 --> 00:19:52,660 cooked her own crab, pasta as fine as you like. 406 00:19:52,700 --> 00:19:54,540 All presented beautifully. 407 00:19:54,580 --> 00:19:57,220 Rochenda has got herself a place in the final three. 408 00:19:57,260 --> 00:19:59,980 Vito - that tart was fantastic. 409 00:20:00,020 --> 00:20:01,220 Beautiful pastry work. 410 00:20:01,260 --> 00:20:03,820 It was slightly sweet and slightly bitter. 411 00:20:03,860 --> 00:20:06,060 A really, really impressive dessert. 412 00:20:06,100 --> 00:20:08,100 Vito goes through to the final three. 413 00:20:08,140 --> 00:20:09,260 QUIETLY:Yeah! 414 00:20:09,300 --> 00:20:11,860 Now, a conversation about Harry and Craig. 415 00:20:11,900 --> 00:20:15,260 Craig's issue is the use of salt instead of sugar. 416 00:20:15,300 --> 00:20:19,220 However, really fine pastry, well-made lemon curd. 417 00:20:19,260 --> 00:20:21,740 The little raspberries, I thought was very good. 418 00:20:21,780 --> 00:20:24,580 For me, the best dish that Craig's done throughout the competition. 419 00:20:24,620 --> 00:20:27,260 But can we forgive the mistake? 420 00:20:27,300 --> 00:20:29,980 I continue to be impressed by Harry. 421 00:20:30,020 --> 00:20:32,580 His progress in the competition has been fantastic. 422 00:20:32,620 --> 00:20:33,980 I loved the crumble. 423 00:20:34,020 --> 00:20:38,380 Custard was luscious, but Harry today cooked for us three desserts. 424 00:20:38,420 --> 00:20:40,660 They didn't belong together. 425 00:20:40,700 --> 00:20:42,900 Craig and Harry - 426 00:20:42,940 --> 00:20:45,420 who makes the final three, who goes home? 427 00:20:46,460 --> 00:20:48,140 GREGG GROANS Oh, it's a tricky one, this. 428 00:20:51,340 --> 00:20:53,780 This competition is great. 429 00:20:53,820 --> 00:20:56,460 I now want a place in the final three really badly, 430 00:20:56,500 --> 00:20:59,300 because when you think it's not going to happen, 431 00:20:59,340 --> 00:21:00,500 you want it more. 432 00:21:01,780 --> 00:21:02,900 Let's see what happens. 433 00:21:04,780 --> 00:21:07,460 I'm massively nervous about John and Gregg's decision. 434 00:21:07,500 --> 00:21:09,940 I feel quite, you know, passionate about this now. 435 00:21:11,380 --> 00:21:15,060 To go the whole process, that would be immense. 436 00:21:15,100 --> 00:21:16,780 I know I can do better. 437 00:21:16,820 --> 00:21:22,020 # Cos they say home is where your heart is set in stone 438 00:21:22,060 --> 00:21:25,380 # Is where you go when you're alone 439 00:21:25,420 --> 00:21:29,140 # Is where you go to rest your bones... # 440 00:21:31,460 --> 00:21:34,420 You are truly a fabulous four. 441 00:21:34,460 --> 00:21:35,660 I'm getting slightly emotional, 442 00:21:35,700 --> 00:21:37,980 because we know how far you've all come. 443 00:21:39,620 --> 00:21:43,340 Whatever happens today, please continue to believe in yourselves, 444 00:21:43,380 --> 00:21:46,020 because what you've achieved in this competition so far 445 00:21:46,060 --> 00:21:51,100 has been absolutely incredible and way beyond expectation. 446 00:21:51,140 --> 00:21:52,620 So, from me... 447 00:21:55,260 --> 00:21:56,580 ..thank you. 448 00:22:08,860 --> 00:22:10,100 The person leaving us... 449 00:22:21,540 --> 00:22:22,500 ..is Harry. 450 00:22:24,340 --> 00:22:26,300 I told you, buddy. Craig, congratulations. 451 00:22:26,340 --> 00:22:27,300 Oh, my God. 452 00:22:29,260 --> 00:22:30,300 Man, you've been amazing. 453 00:22:30,340 --> 00:22:35,700 Harry, to watch you change has been amazing. 454 00:22:35,740 --> 00:22:37,540 Thank you. I appreciate your time. 455 00:22:37,580 --> 00:22:39,260 Thank you so much. Big fella, well done. 456 00:22:39,300 --> 00:22:41,020 Big respect to you guys as well. Thank you. Well done. 457 00:22:41,060 --> 00:22:42,060 It was great. Appreciate it. 458 00:22:42,100 --> 00:22:43,260 It was great. Thank you so much. 459 00:22:43,300 --> 00:22:45,660 Thank you. I appreciate it. See you, mate. Bye-bye. 460 00:22:45,700 --> 00:22:47,580 Go on, Nitro! He is an unbelievable bloke. 461 00:22:47,620 --> 00:22:48,580 Go on, Nitro! HARRY LAUGHS 462 00:22:50,620 --> 00:22:51,860 HARRY SIGHS 463 00:22:51,900 --> 00:22:53,220 I've got to be proud of myself. 464 00:22:53,260 --> 00:22:56,100 I came in to this competition with no expectation. 465 00:22:56,140 --> 00:22:58,180 I just wanted to do the best that I could possibly do. 466 00:22:58,220 --> 00:22:59,620 And I think I've done that. 467 00:22:59,660 --> 00:23:01,620 And I've learnt so much. 468 00:23:01,660 --> 00:23:03,620 It's been out of this world. 469 00:23:08,180 --> 00:23:12,020 You are this year's final three. 470 00:23:12,060 --> 00:23:14,300 Oh, my word! Oh, mamma mia! 471 00:23:14,340 --> 00:23:17,180 Oh, my God. ROCHENDA LAUGHS EXCITEDLY 472 00:23:17,220 --> 00:23:18,700 I'd made peace with going home. 473 00:23:18,740 --> 00:23:21,380 I'd booked golf, in fact. 474 00:23:21,420 --> 00:23:23,220 I'm really proud to be here. 475 00:23:23,260 --> 00:23:25,380 It gets in on your soul, man. 476 00:23:25,420 --> 00:23:26,780 It's unbelievable. 477 00:23:26,820 --> 00:23:29,660 I am buzzing! 478 00:23:31,220 --> 00:23:32,780 VITO:I feel like it's a dream. 479 00:23:34,620 --> 00:23:38,820 This has been one of the most amazing and fantastic journey 480 00:23:38,860 --> 00:23:39,820 of my life. 481 00:23:41,420 --> 00:23:43,140 And the next challenge - 482 00:23:43,180 --> 00:23:46,780 you are going to be cooking at Chef's Table... 483 00:23:48,260 --> 00:23:52,260 ..working under a Michelin-starred chef. 484 00:23:52,300 --> 00:23:54,820 This is an occasion like no other. 485 00:23:54,860 --> 00:23:58,180 You will never ever get this opportunity again. 486 00:24:07,100 --> 00:24:11,660 Nestled amongst 240 acres of idyllic British countryside, 487 00:24:11,700 --> 00:24:17,260 in rural Berkshire, is the exquisite five-star hotel Coworth Park, 488 00:24:17,300 --> 00:24:21,860 where lies a new culinary destination, 489 00:24:21,900 --> 00:24:26,820 headed up by one of the country's most innovative gastronomic talents - 490 00:24:26,860 --> 00:24:28,780 {\an8}Woven by Adam Smith. 491 00:24:30,180 --> 00:24:32,340 Adam's food has its foundations in the classics. 492 00:24:32,380 --> 00:24:34,020 However, it's technically challenging. 493 00:24:34,060 --> 00:24:36,060 Today, our three are going to come across techniques 494 00:24:36,100 --> 00:24:37,540 they have never seen before, 495 00:24:37,580 --> 00:24:40,780 to espumas using acetate and liquid nitrogen. 496 00:24:42,180 --> 00:24:44,780 This is where science meets art. 497 00:24:46,900 --> 00:24:49,420 I think he envisages the impossible. 498 00:24:50,980 --> 00:24:54,740 Adam grew up in Birmingham, and started his kitchen career 499 00:24:54,780 --> 00:24:58,020 washing dishes at his local restaurant aged 13 500 00:24:58,060 --> 00:24:59,860 and while still at school. 501 00:25:01,260 --> 00:25:03,940 I was just trying to earn some pennies to buy some new trainers 502 00:25:03,980 --> 00:25:06,740 or new football boots, but fell in love with the camaraderie 503 00:25:06,780 --> 00:25:08,540 in the kitchen, the atmosphere, the buzz. 504 00:25:08,580 --> 00:25:11,820 When I started cooking, I found something that I was good at. 505 00:25:11,860 --> 00:25:16,620 When he moved to London at just 16, his career really took off, 506 00:25:16,660 --> 00:25:18,700 landing his first cookery role 507 00:25:18,740 --> 00:25:23,060 under the award-winning executive chef John Williams MBE, 508 00:25:23,100 --> 00:25:25,740 at the legendary Ritz Hotel. 509 00:25:27,940 --> 00:25:30,700 John Williams has been a massive mentor to me. 510 00:25:30,740 --> 00:25:32,340 He helped me to grow and develop, 511 00:25:32,380 --> 00:25:34,540 and that's where I really fell in love with the craft. 512 00:25:34,580 --> 00:25:37,340 A lot of our dishes show the craft and the technique. 513 00:25:37,380 --> 00:25:38,420 It's precise. 514 00:25:38,460 --> 00:25:43,540 And in 2012, Adam won the renowned Roux Scholarship, which gave him 515 00:25:43,580 --> 00:25:48,860 the opportunity to work alongside one of the world's best, Yannick Alleno, 516 00:25:48,900 --> 00:25:52,660 at the three-Michelin-starred Le Meurice in Paris. 517 00:25:52,700 --> 00:25:55,260 The Roux Scholarship gives you an opportunity to be judged 518 00:25:55,300 --> 00:25:56,380 by the best in the world. 519 00:25:56,420 --> 00:25:58,500 That was really a turning point in my career. 520 00:25:58,540 --> 00:26:00,700 Without that, I don't think I'd be sat here today. 521 00:26:00,740 --> 00:26:02,700 Using everything he learnt, 522 00:26:02,740 --> 00:26:06,460 he opened Woven by Adam Smith in 2022. 523 00:26:07,660 --> 00:26:10,820 {\an8}Our style is great, big, bold flavours. 524 00:26:10,860 --> 00:26:13,260 {\an8}We like to showcase the best of British, 525 00:26:13,300 --> 00:26:15,740 but we also take inspiration from all over the world. 526 00:26:19,260 --> 00:26:20,420 {\an8}We have dishes on the menu 527 00:26:20,460 --> 00:26:22,420 {\an8}that are deeply personal to me, 528 00:26:22,460 --> 00:26:24,900 and I think that enables you to give a little bit more. 529 00:26:24,940 --> 00:26:29,900 Within six months, he achieved the highest of culinary accolades. 530 00:26:29,940 --> 00:26:33,140 A lot of us chefs have an ambition to achieve Michelin stars. 531 00:26:33,180 --> 00:26:35,060 It puts you amongst the very, very best, 532 00:26:35,100 --> 00:26:37,660 so it's a great place to be. 533 00:26:37,700 --> 00:26:40,820 I would like the celebrities to give us 100% effort. 534 00:26:40,860 --> 00:26:43,060 I just want to see the right attitude. 535 00:26:52,780 --> 00:26:54,860 Morning, guys. Morning. Morning! 536 00:26:54,900 --> 00:26:56,220 Welcome to Woven. 537 00:26:56,260 --> 00:26:58,700 Today you're going to be cooking some of my signature dishes 538 00:26:58,740 --> 00:27:01,700 with some of the country's best chefs. 539 00:27:01,740 --> 00:27:03,700 We've got the likes of Aktar Islam, 540 00:27:03,740 --> 00:27:06,020 Anna Haugh, 541 00:27:06,060 --> 00:27:07,860 Cherish Finden, 542 00:27:07,900 --> 00:27:09,860 real idols of mine and people I've worked with in the past. 543 00:27:09,900 --> 00:27:12,140 So it's very important that we get this right. 544 00:27:12,180 --> 00:27:14,100 The pressure's on. Let's get cracking. 545 00:27:16,060 --> 00:27:18,460 I can't believe that I'm in a Michelin-star kitchen. 546 00:27:18,500 --> 00:27:20,140 I am like a kid in a candy shop! 547 00:27:20,180 --> 00:27:21,580 I'm trying to keep a lid on it. 548 00:27:21,620 --> 00:27:23,860 I just can't wait to know what I have to do. 549 00:27:23,900 --> 00:27:25,020 The place is so beautiful. 550 00:27:25,060 --> 00:27:26,580 It really inspires, you know? 551 00:27:26,620 --> 00:27:28,260 It's a once-in-a-lifetime experience. 552 00:27:28,300 --> 00:27:29,620 Probably not try and think about it too much 553 00:27:29,660 --> 00:27:31,300 or I'll probably be sick. 554 00:27:34,860 --> 00:27:37,420 Vito will be kicking off today's event 555 00:27:37,460 --> 00:27:39,980 with the restaurant's trademark starter. 556 00:27:40,020 --> 00:27:42,500 It's a take on a dish that I did to win a competition, 557 00:27:42,540 --> 00:27:43,940 the Roux Scholarship. OK. 558 00:27:43,980 --> 00:27:47,420 Cornish turbot topped with lobster and truffle 559 00:27:47,460 --> 00:27:50,340 and served with romanesco cauliflower, 560 00:27:50,380 --> 00:27:53,060 salted grapes and pickled cucumber. 561 00:27:53,100 --> 00:27:55,980 This dish, I hold very dear and close to my heart. 562 00:27:56,020 --> 00:27:59,300 We have guests booking tables asking if the turbot is still on the menu. 563 00:28:00,740 --> 00:28:02,780 So, we've got here our star of the show itself, the turbot, 564 00:28:02,820 --> 00:28:04,420 coated in a lobster and truffle mousse. 565 00:28:04,460 --> 00:28:06,700 You're going to have to fillet the turbot... Ooh! 566 00:28:06,740 --> 00:28:10,220 ..cover it with the mousse and then steam it at 58 degrees 567 00:28:10,260 --> 00:28:11,700 for about 12 minutes. 568 00:28:13,780 --> 00:28:17,100 The fish cooking is really time-critical in the service. 569 00:28:17,140 --> 00:28:18,780 It has to be precise. 570 00:28:18,820 --> 00:28:22,780 If it's one degree over or under, that dish is ruined. 571 00:28:22,820 --> 00:28:25,380 Aside from cooking the turbot correctly, 572 00:28:25,420 --> 00:28:28,020 Vito's other challenge will be to make 573 00:28:28,060 --> 00:28:31,380 a perfectly smooth cauliflower and bonito puree... 574 00:28:31,420 --> 00:28:33,260 Bonito is dried, smoked tuna. OK. 575 00:28:33,300 --> 00:28:35,340 Gives it another dimension in terms of the taste. 576 00:28:35,380 --> 00:28:39,580 ..and master the technique of classical sauce-making. 577 00:28:39,620 --> 00:28:41,900 One sauce is going to be a lobster sauce, 578 00:28:41,940 --> 00:28:44,140 and the other one, an English sparkling wine sauce. 579 00:28:44,180 --> 00:28:46,620 The sauce will make or break this dish. 580 00:28:46,660 --> 00:28:48,460 We want that two tone on the plate, 581 00:28:48,500 --> 00:28:51,180 that real rich, meaty from the lobster-truffle sauce, 582 00:28:51,220 --> 00:28:53,540 and then the light, acidic champagne as well. 583 00:28:53,580 --> 00:28:55,860 We have to make sure that we've got the right balance. OK. 584 00:28:55,900 --> 00:28:57,620 If we get it wrong, we're in trouble. 585 00:28:57,660 --> 00:28:59,060 No pressure, yeah? 586 00:28:59,100 --> 00:29:02,900 The dish is finished with a poached lobster medallion. 587 00:29:02,940 --> 00:29:06,020 We're going to garnish it with Oscietra caviar and some flowers. 588 00:29:06,060 --> 00:29:07,020 Very detailed. 589 00:29:08,540 --> 00:29:10,860 There we have it. Look at that! 590 00:29:10,900 --> 00:29:12,140 There's a lot to do. 591 00:29:12,180 --> 00:29:15,100 If you're not organised, then that's where it falls apart. 592 00:29:18,020 --> 00:29:20,100 This is beautiful. Simple, right? 593 00:29:20,140 --> 00:29:23,340 Simple is not the word I would use for this dish. ADAM LAUGHS 594 00:29:23,380 --> 00:29:24,740 This is so complicated that 595 00:29:24,780 --> 00:29:27,180 everything can be wrong slightly, you know? 596 00:29:28,220 --> 00:29:29,620 So you have to be precise. 597 00:29:30,900 --> 00:29:34,340 Oh, Vito, just not be too clumsy, please. 598 00:29:34,380 --> 00:29:39,100 Vito's first job is to carefully separate the fish fillets. 599 00:29:39,140 --> 00:29:41,540 I'm just afraid to cut too much meat. 600 00:29:41,580 --> 00:29:43,740 It's not easy at all. 601 00:29:43,780 --> 00:29:46,500 It's a real skill to fillet a whole turbot. 602 00:29:46,540 --> 00:29:48,460 It's a really expensive product. 603 00:29:48,500 --> 00:29:51,860 We haven't seen a fish dish from Vito in the competition so far. 604 00:29:51,900 --> 00:29:55,100 Turbot is quite meaty, but it's not very thick at all. 605 00:29:55,140 --> 00:29:57,900 He's going to have to take the most extraordinary care. 606 00:29:57,940 --> 00:29:59,540 I'm not going to do it wrong. 607 00:30:01,740 --> 00:30:04,100 So, Craig, you're going to be cooking the main course today. 608 00:30:04,140 --> 00:30:05,500 Great. 609 00:30:05,540 --> 00:30:10,260 Inspired by Adam's European travels, Craig will be responsible for a dish 610 00:30:10,300 --> 00:30:12,900 with one of his more daring combinations - 611 00:30:12,940 --> 00:30:14,940 salt-aged Yorkshire lamb, 612 00:30:14,980 --> 00:30:18,020 stuffed with a sweetbread and lamb's tongue mousse 613 00:30:18,060 --> 00:30:21,660 and served with deep-fried sweetbreads and braised morels 614 00:30:21,700 --> 00:30:26,060 that are topped with a sheep's cheese cream and a herb crust. 615 00:30:26,100 --> 00:30:28,780 Wherever I'm visiting, I love to explore the food culture 616 00:30:28,820 --> 00:30:29,820 in that country. 617 00:30:29,860 --> 00:30:31,500 Lamb and cheese is not something that you see 618 00:30:31,540 --> 00:30:32,580 in an everyday restaurant, 619 00:30:32,620 --> 00:30:34,820 but I feel it's something that really, really works, 620 00:30:34,860 --> 00:30:36,140 particularly in places like Greece. 621 00:30:36,180 --> 00:30:38,300 You know, feta and lamb is a great combination. 622 00:30:38,340 --> 00:30:42,020 So it's weaving together different styles, ingredients to make 623 00:30:42,060 --> 00:30:45,580 something that's hopefully, you know, harmonious on the plate. 624 00:30:45,620 --> 00:30:46,620 Once we've stuffed the lamb, 625 00:30:46,660 --> 00:30:48,100 we're going to caramelise that in a pan, 626 00:30:48,140 --> 00:30:51,220 and then we're going to cook it to a core temperature of 46 degrees. 627 00:30:51,260 --> 00:30:52,300 Mm. 628 00:30:52,340 --> 00:30:54,380 Meat cookery, to me, is massively important. 629 00:30:54,420 --> 00:30:55,820 Lamb should be served pink. 630 00:30:55,860 --> 00:30:57,860 Undercooked lamb, for me, is not something that I enjoy. 631 00:30:57,900 --> 00:30:58,900 No. 632 00:30:58,940 --> 00:31:00,220 If we're too late getting that meat on, 633 00:31:00,260 --> 00:31:02,260 it's not going to be a great finish. 634 00:31:02,300 --> 00:31:05,180 Plating starts with two purees... 635 00:31:05,220 --> 00:31:06,460 Make a mushroom puree, 636 00:31:06,500 --> 00:31:08,660 and you're also going to have to make a wild garlic puree. 637 00:31:08,700 --> 00:31:12,260 ..followed by mint and yoghurt-dressed baby gem. 638 00:31:12,300 --> 00:31:14,420 That is so pretty already. Look at that. 639 00:31:14,460 --> 00:31:19,220 Once deep-fried, the sweetbreads are coated in a sticky lamb sauce. 640 00:31:19,260 --> 00:31:20,500 Have you used lamb sweetbreads before? 641 00:31:20,540 --> 00:31:22,060 As it happens... ADAM CHUCKLES 642 00:31:22,100 --> 00:31:24,460 ..my first dish I ever cooked in MasterChef 643 00:31:24,500 --> 00:31:25,780 this year was sweetbreads. 644 00:31:25,820 --> 00:31:27,420 So you'll be a dab hand at this, then? 645 00:31:27,460 --> 00:31:30,020 The sweetbreads and morels are then topped 646 00:31:30,060 --> 00:31:32,020 with a sheep's cheese cream. 647 00:31:32,060 --> 00:31:33,380 The lamb is rich and fatty, 648 00:31:33,420 --> 00:31:36,220 the cheese has that nice, acidic, salty notes. 649 00:31:36,260 --> 00:31:38,700 What a treat under there, right? 650 00:31:38,740 --> 00:31:41,780 A herb crust - super thin - and that goes on the top. 651 00:31:41,820 --> 00:31:43,660 And then we're just going to pop that under the salamander. 652 00:31:45,300 --> 00:31:47,340 20, 30 seconds. 653 00:31:47,380 --> 00:31:49,100 Did you see how it just gets that nice shine? Yeah. 654 00:31:49,140 --> 00:31:50,860 Just to melt the crust inside. Yeah. 655 00:31:50,900 --> 00:31:53,980 Too long, it's ruined, it's scrambled, OK? 656 00:31:54,020 --> 00:31:55,180 Gosh. 657 00:31:55,220 --> 00:31:56,980 The very last thing - lamb sauce. 658 00:31:57,020 --> 00:31:58,540 Beautiful texture. 659 00:31:58,580 --> 00:32:00,140 Oh, lovely. 660 00:32:00,180 --> 00:32:02,500 I've never made anything as pretty as that in my life - 661 00:32:02,540 --> 00:32:03,540 bar my children. 662 00:32:03,580 --> 00:32:05,300 And I only made half of them. 663 00:32:07,620 --> 00:32:08,780 How am I going to make that? 664 00:32:08,820 --> 00:32:11,140 I'm completely overwhelmed by it. 665 00:32:13,860 --> 00:32:16,740 It's the most delicious thing I've ever tasted in my entire life. 666 00:32:18,300 --> 00:32:21,500 Craig immediately gets to work on the time-consuming job 667 00:32:21,540 --> 00:32:23,860 of preparing the sweetbreads... 668 00:32:23,900 --> 00:32:25,500 Oh, it's so fiddly! 669 00:32:25,540 --> 00:32:27,700 ..which requires removing the sinew 670 00:32:27,740 --> 00:32:30,300 so they don't toughen up when cooked. 671 00:32:30,340 --> 00:32:31,340 I'll tell you something, 672 00:32:31,380 --> 00:32:32,980 I'm not shaking as much as I was the first time 673 00:32:33,020 --> 00:32:34,740 I did sweetbreads in this competition, 674 00:32:34,780 --> 00:32:36,780 because I now know what they are. CRAIG LAUGHS 675 00:32:36,820 --> 00:32:38,340 It's the big difference. 676 00:32:43,220 --> 00:32:46,700 Rochenda will have eight technically-challenging elements 677 00:32:46,740 --> 00:32:49,460 to make for Adam's signature chocolate dessert. 678 00:32:51,140 --> 00:32:53,100 Done a lot of pastry? Um, no. 679 00:32:53,140 --> 00:32:58,140 This is actually my least practised section of menu. 680 00:32:58,180 --> 00:33:02,060 This dish, to me, showcases everything great about chocolate. 681 00:33:02,100 --> 00:33:03,500 It's something that brings back 682 00:33:03,540 --> 00:33:06,060 them nostalgic memories from being in a child. 683 00:33:06,100 --> 00:33:10,340 Interactions with my late granddad, that snap and breaking of chocolate, 684 00:33:10,380 --> 00:33:12,780 enjoying things together is really, really important. 685 00:33:12,820 --> 00:33:15,860 It might look simple, but actually, it's very, very complex. 686 00:33:15,900 --> 00:33:17,340 Well, it doesn't look simple to me. 687 00:33:19,740 --> 00:33:22,340 I love to see technique in desserts. 688 00:33:22,380 --> 00:33:24,620 So, on the bottom, we have the brownie. 689 00:33:24,660 --> 00:33:25,940 Here we've got the mousse. 690 00:33:25,980 --> 00:33:27,420 We've got to make the mousse... Right. 691 00:33:27,460 --> 00:33:29,940 ..we've got to freeze the mousse, we've got to portion the mousse, 692 00:33:29,980 --> 00:33:31,620 then we've got to spray the mousse. 693 00:33:31,660 --> 00:33:33,180 You're going to be quite busy. 694 00:33:33,220 --> 00:33:36,500 We've got a cocoa nib whipped ganache in the middle. Wow! 695 00:33:36,540 --> 00:33:38,500 And then we've got to temper some chocolate 696 00:33:38,540 --> 00:33:40,940 and make the swirls around it, and then get that set. 697 00:33:40,980 --> 00:33:42,700 The temper of the chocolate... 698 00:33:42,740 --> 00:33:43,780 Wow. 699 00:33:43,820 --> 00:33:46,380 ..is a skill that's traditionally tricky to master. 700 00:33:46,420 --> 00:33:48,340 It takes a few years of practice. 701 00:33:48,380 --> 00:33:50,140 I've only got a few minutes. Is that all right? 702 00:33:50,180 --> 00:33:52,740 ROCHENDA LAUGHS You've got a couple of hours, all right? 703 00:33:52,780 --> 00:33:55,340 And then we've got creme fraiche and vanilla sorbet, 704 00:33:55,380 --> 00:33:56,660 which we'll serve on the side. 705 00:33:56,700 --> 00:33:58,860 So we need to get it frozen and then portioned. 706 00:33:58,900 --> 00:34:00,820 We're going to freeze it in some tubes. Yes. 707 00:34:00,860 --> 00:34:02,300 This is a massive time factor. 708 00:34:04,020 --> 00:34:05,740 The presentation of it is very, very sharp. 709 00:34:05,780 --> 00:34:07,980 And that gives the guest the wow factor 710 00:34:08,020 --> 00:34:09,500 when it's put down in front of them. 711 00:34:09,540 --> 00:34:10,620 How do you feel about that? 712 00:34:10,660 --> 00:34:13,060 Could you have made it any harder? THEY BOTH LAUGH 713 00:34:13,100 --> 00:34:15,940 The key here today is in the mise en place. Yeah. 714 00:34:15,980 --> 00:34:18,820 By the time we get to service, we need to be set up, ready to go. 715 00:34:18,860 --> 00:34:20,060 Ooh! 716 00:34:20,100 --> 00:34:21,340 JOHN:Different textures, 717 00:34:21,380 --> 00:34:23,300 and she has to follow the process exactly... 718 00:34:23,340 --> 00:34:24,420 Mm! 719 00:34:24,460 --> 00:34:25,620 ..because this is chemistry. 720 00:34:25,660 --> 00:34:27,980 One little ingredient too much, 721 00:34:28,020 --> 00:34:30,740 and then the whole thing has to start all over again. 722 00:34:30,780 --> 00:34:32,580 It's going to be really tough. 723 00:34:32,620 --> 00:34:34,060 It looks beautiful. 724 00:34:34,100 --> 00:34:35,420 If I can complete a dessert like that, 725 00:34:35,460 --> 00:34:37,580 I'm going to be so proud of myself by the end of the day. 726 00:34:39,020 --> 00:34:41,500 The first element Rochenda will have to make 727 00:34:41,540 --> 00:34:43,300 is the brownie base. 728 00:34:43,340 --> 00:34:44,380 We're just building it. 729 00:34:44,420 --> 00:34:46,020 It's like building a house. 730 00:34:46,060 --> 00:34:47,260 Woo! 731 00:34:47,300 --> 00:34:48,500 I feel like Willy Wonka. 732 00:34:49,860 --> 00:34:53,300 GREGG:You want it light and maybe just a little bit moist inside... 733 00:34:54,780 --> 00:34:55,940 ..but not too dry. 734 00:34:55,980 --> 00:34:58,420 You don't want to turn it into a biscuit. 735 00:34:58,460 --> 00:34:59,740 ROCHENDA:Woo, next! 736 00:35:03,740 --> 00:35:08,540 The celebrities have just two and a half hours before service starts. 737 00:35:08,580 --> 00:35:10,500 Look at this big boy. 738 00:35:10,540 --> 00:35:11,820 On the starter, 739 00:35:11,860 --> 00:35:15,660 Vito has made good progress filleting his turbot. 740 00:35:15,700 --> 00:35:17,700 I feel I'm connecting with the fish, you know? 741 00:35:17,740 --> 00:35:19,980 We have a kind of love relationship right now. 742 00:35:20,020 --> 00:35:21,620 It's looking very good. 743 00:35:25,060 --> 00:35:26,380 Mamma mia! 744 00:35:26,420 --> 00:35:30,980 And he's using the bones to flavour the first of his two sauces. 745 00:35:31,020 --> 00:35:32,580 I can smell it. 746 00:35:32,620 --> 00:35:35,460 A bit of champagne, butter, lemon. 747 00:35:36,980 --> 00:35:38,900 GREGG:Vito is going to have to very quickly 748 00:35:38,940 --> 00:35:41,300 learn the art of French sauce making. 749 00:35:41,340 --> 00:35:43,380 VITO:It's a good one. I love it! 750 00:35:43,420 --> 00:35:45,820 GREGG:The Italians, they don't have reductions. 751 00:35:45,860 --> 00:35:48,060 They have brodos - they have broths. 752 00:35:48,100 --> 00:35:50,020 There is a difference in each technique. 753 00:35:50,060 --> 00:35:51,060 VITO:Every ingredient, you know, 754 00:35:51,100 --> 00:35:54,020 it's added in the exact moment it needs to be add. 755 00:35:54,060 --> 00:35:55,820 The fundamentals of making a great sauce 756 00:35:55,860 --> 00:35:59,140 is you have to have that glossiness, that coat the back of the spoon, 757 00:35:59,180 --> 00:36:01,260 but you don't want that over-reduction 758 00:36:01,300 --> 00:36:02,860 so things become bitter. 759 00:36:02,900 --> 00:36:04,780 Make sure we don't get any colour on the bottom. Yeah, OK. 760 00:36:04,820 --> 00:36:06,700 This sauce needs to be beautifully white. 761 00:36:06,740 --> 00:36:09,540 With his sparkling wine sauce reducing, 762 00:36:09,580 --> 00:36:14,100 Vito's next most pressing job is getting his lobsters on to poach. 763 00:36:14,140 --> 00:36:16,740 To make the lobster meat sitting on top of the turbot, 764 00:36:16,780 --> 00:36:19,940 Vito's got to poach the tails for just 30 seconds, 765 00:36:19,980 --> 00:36:21,980 so they come away from the shell. 766 00:36:22,020 --> 00:36:23,500 VITO:One, two... 767 00:36:23,540 --> 00:36:26,660 GREGG:Lobster has got to retain its firmness. 768 00:36:26,700 --> 00:36:28,780 VITO:Where do I put that? Straight in there. Boom! 769 00:36:28,820 --> 00:36:30,260 GREGG:But not overcooked. 770 00:36:30,300 --> 00:36:31,980 VITO:It's a dancing lobster! 771 00:36:33,180 --> 00:36:35,060 Vito's got such energy about him. 772 00:36:35,100 --> 00:36:36,660 But he just needs to make sure we're paying attention 773 00:36:36,700 --> 00:36:37,700 to the little details. 774 00:36:37,740 --> 00:36:39,740 It's all well and good having the energy, you just have to control it. 775 00:36:42,140 --> 00:36:45,660 Meanwhile, Craig's sweetbreads are prepped, and he's underway 776 00:36:45,700 --> 00:36:49,180 with the sheep's cream cheese, which will be piped over the top. 777 00:36:51,580 --> 00:36:55,260 I don't know what the consistency is meant to be like. 778 00:36:55,300 --> 00:36:57,620 Lots and lots of cheese and potato mixed together, 779 00:36:57,660 --> 00:36:59,380 so it's lovely and sticky. 780 00:36:59,420 --> 00:37:01,580 It's like a cheese fondue. 781 00:37:01,620 --> 00:37:04,260 And that's the texture that Craig's going to have to get. 782 00:37:04,300 --> 00:37:06,260 It's got to go into this foaming yoke. 783 00:37:06,300 --> 00:37:08,260 It's complete guesswork. 784 00:37:08,300 --> 00:37:09,660 Coming into a new environment like this, 785 00:37:09,700 --> 00:37:12,300 a kitchen of this size, you know, it can be slightly intimidating. 786 00:37:12,340 --> 00:37:14,020 What is this machine? 787 00:37:14,060 --> 00:37:15,940 This is like getting in a space shuttle. 788 00:37:15,980 --> 00:37:17,060 Start again. 789 00:37:17,100 --> 00:37:18,660 "On" - that's the on button. 790 00:37:18,700 --> 00:37:20,580 Maybe I got to press that. 791 00:37:20,620 --> 00:37:22,460 He just needs to make sure that he controls them nerves, 792 00:37:22,500 --> 00:37:24,780 so we get ourselves moving a little bit more. 793 00:37:24,820 --> 00:37:27,420 So, we're looking for... Think wet mashed potato. 794 00:37:27,460 --> 00:37:29,700 Then once that's done, you need to pass it through a fine sieve. 795 00:37:29,740 --> 00:37:31,140 OK. OK? 796 00:37:31,180 --> 00:37:36,300 While the sheep's cheese blends, he moves on to his other garnishes, 797 00:37:36,340 --> 00:37:39,100 starting with the wild garlic puree. 798 00:37:39,140 --> 00:37:40,180 Look at the colour. 799 00:37:40,220 --> 00:37:42,780 Honestly, that's worthy of, like, a Saint Patrick's Day parade, that. 800 00:37:42,820 --> 00:37:45,980 Look at that. Leprechaun juice. 801 00:37:46,020 --> 00:37:50,300 Across the kitchen, the first of Rochenda's eight dessert elements, 802 00:37:50,340 --> 00:37:53,780 the brownie mix, is almost ready for baking. 803 00:37:53,820 --> 00:37:56,380 It's got to be the same level everywhere, so it cooks evenly. 804 00:37:58,340 --> 00:38:00,420 Ooh, this is cool. 805 00:38:00,460 --> 00:38:01,820 In - nice. 806 00:38:01,860 --> 00:38:06,420 And she's racing to get her salted caramel mousse middle element made, 807 00:38:06,460 --> 00:38:09,460 as it needs to set before being decoratively sprayed 808 00:38:09,500 --> 00:38:11,820 with chocolate before service. 809 00:38:11,860 --> 00:38:14,220 Rochenda's probably got the biggest task in front of her. 810 00:38:14,260 --> 00:38:15,260 Moussey! 811 00:38:15,300 --> 00:38:18,700 The mousse needs to be made, set, portioned. 812 00:38:18,740 --> 00:38:20,340 Moussey-moussey! 813 00:38:20,380 --> 00:38:21,820 Pastry is a science. 814 00:38:21,860 --> 00:38:23,540 It has to be so accurate. 815 00:38:23,580 --> 00:38:24,860 There's a lot that can go wrong. 816 00:38:24,900 --> 00:38:28,580 Very precise measurements and precise temperatures as well. 817 00:38:28,620 --> 00:38:30,140 Think we're on a bit of time pressure now, 818 00:38:30,180 --> 00:38:33,620 so you got to go, go, go, go - get so many jobs done. 819 00:38:33,660 --> 00:38:36,380 I'm just going to be working like crazy from now up until service. 820 00:38:40,940 --> 00:38:42,020 Right, guys, 821 00:38:42,060 --> 00:38:44,060 just about an hour till the first dish leaves the pass. 822 00:38:44,100 --> 00:38:45,820 I think we need to pick the pace up a little bit. 823 00:38:45,860 --> 00:38:47,100 Wahey! Yes, chef! 824 00:38:47,140 --> 00:38:48,660 I think we're a little bit too relaxed. 825 00:38:48,700 --> 00:38:52,020 We need to be in a much better place before we start the service, OK? 826 00:38:52,060 --> 00:38:53,020 Yes, Chef! 827 00:38:54,300 --> 00:38:57,060 With over half the prep time gone... 828 00:38:57,100 --> 00:38:59,820 Make sure it's really, really, really tight. 829 00:38:59,860 --> 00:39:02,940 ..Vito has only just started his second sauce... 830 00:39:04,420 --> 00:39:05,620 Strong, eh? 831 00:39:05,660 --> 00:39:07,420 ..the lobster and truffle jus, 832 00:39:07,460 --> 00:39:11,900 which needs time to reduce to extract the maximum flavour. 833 00:39:11,940 --> 00:39:15,140 The attention to the detail, the taste is crucial. 834 00:39:15,180 --> 00:39:17,020 I can't stress enough - taste. 835 00:39:17,060 --> 00:39:18,300 You need to taste it, 836 00:39:18,340 --> 00:39:19,940 and then if you think it needs more lemon, 837 00:39:19,980 --> 00:39:21,820 or if you think it's right, then we go from there. 838 00:39:21,860 --> 00:39:23,700 I'm finding it challenging. 839 00:39:23,740 --> 00:39:25,340 It's a complex dish. 840 00:39:25,380 --> 00:39:28,900 And he still needs to make the cauliflower and bonito puree, 841 00:39:28,940 --> 00:39:31,980 which forms the base of the dish. 842 00:39:32,020 --> 00:39:34,140 I'm trying to do as thin as I can. 843 00:39:34,180 --> 00:39:38,420 I don't like to be behind in things, but I will just speed up, you know? 844 00:39:38,460 --> 00:39:39,940 In! 845 00:39:39,980 --> 00:39:43,580 That cauliflower puree can't be the same texture as the sauce. 846 00:39:43,620 --> 00:39:46,460 It's got to be pillowy soft and thick enough to hold up, 847 00:39:46,500 --> 00:39:48,580 but cauliflower can go grainy. 848 00:39:48,620 --> 00:39:49,820 We don't want to overcook it. OK. 849 00:39:49,860 --> 00:39:50,980 If you overcook it and it stews, 850 00:39:51,020 --> 00:39:52,740 it starts to taste like my grandma's vegetables, 851 00:39:52,780 --> 00:39:55,140 because we're steaming it for hours, right? 852 00:39:55,180 --> 00:39:56,660 I think there's a little bit too much smiling 853 00:39:56,700 --> 00:39:58,420 going on here right now. 854 00:39:58,460 --> 00:40:00,220 VITO:It's pretty good! HE LAUGHS 855 00:40:01,540 --> 00:40:05,060 GREGG:Smiles at the end, when you do a good job - great. 856 00:40:05,100 --> 00:40:06,820 Right now, keep focused. 857 00:40:08,980 --> 00:40:11,740 On the main, Craig still has lots to do. 858 00:40:12,940 --> 00:40:14,780 There's so many tiny little bits. 859 00:40:14,820 --> 00:40:17,540 I mean, there's probably 16 different components. 860 00:40:17,580 --> 00:40:20,180 He's got to prep that lamb still. 861 00:40:20,220 --> 00:40:23,220 He's a little bit behind at the minute. 862 00:40:23,260 --> 00:40:26,620 The lamb needs to be stuffed with the tongue and sweetbread mousse 863 00:40:26,660 --> 00:40:29,980 before it can be seared and roasted in the oven. 864 00:40:30,020 --> 00:40:33,100 There's our ideal spot, right? Yeah. 865 00:40:33,140 --> 00:40:35,660 Stick it in. It's like a visit to my proctologist. 866 00:40:35,700 --> 00:40:37,140 "This won't hurt, sir." 867 00:40:38,420 --> 00:40:41,140 GREGG:You've got to make the hole just big enough 868 00:40:41,180 --> 00:40:44,820 for this sausage to pass all the way through. 869 00:40:44,860 --> 00:40:46,900 This is precision cooking. 870 00:40:48,180 --> 00:40:49,260 Right, OK. 871 00:40:49,300 --> 00:40:53,940 Craig also has to tackle the four complex processes involved in making 872 00:40:53,980 --> 00:40:57,220 the herb crust that sits on top of the sweetbreads. 873 00:40:57,260 --> 00:40:59,060 This is my kind of cooking. 874 00:40:59,100 --> 00:41:02,460 Parsley and mint are frozen with liquid nitrogen. 875 00:41:03,740 --> 00:41:06,540 There is technique upon technique upon technique 876 00:41:06,580 --> 00:41:10,340 these celebrities never dreamt was possible from their own hands. 877 00:41:11,620 --> 00:41:13,980 So vibrant and beautifully green. 878 00:41:14,020 --> 00:41:16,940 You use the liquid nitrogen to keep the colour in all the herbs. 879 00:41:16,980 --> 00:41:19,820 The frozen herbs are then blitzed into a paste 880 00:41:19,860 --> 00:41:22,620 and rolled out wafer-thin to form a crust. 881 00:41:24,940 --> 00:41:26,940 It needs to be a lot thinner. A lot thinner? Yeah. 882 00:41:26,980 --> 00:41:28,260 All right. 883 00:41:28,300 --> 00:41:30,300 It's all about concentration and detail. 884 00:41:30,340 --> 00:41:33,300 Adam is now starting to wind up the pressure. 885 00:41:33,340 --> 00:41:35,940 If they're not perfect, we don't use it. 886 00:41:35,980 --> 00:41:38,500 Right, guys, half an hour. 887 00:41:38,540 --> 00:41:39,940 The fish needs to be on the pass. 888 00:41:39,980 --> 00:41:42,740 OK. The lamb needs to go in the oven as well, OK? 889 00:41:42,780 --> 00:41:44,660 We can't be late. OK. 890 00:41:47,740 --> 00:41:52,180 On pastry, Rochenda is also up against it. 891 00:41:52,220 --> 00:41:53,980 TO THE TUNE OF WALKING AWAY: # I'm working away! # 892 00:41:54,020 --> 00:41:57,580 She's only just started on the vanilla and creme fraiche sorbet, 893 00:41:57,620 --> 00:42:02,180 which needs to churn before it can be piped into tubes and frozen. 894 00:42:02,220 --> 00:42:03,580 So, we really need to get this one done... In. 895 00:42:03,620 --> 00:42:06,460 ..because we need to get it frozen before we can portion it. Sweet. 896 00:42:06,500 --> 00:42:09,220 So it needs to be that beautiful smooth as well. 897 00:42:09,260 --> 00:42:11,980 Your dessert, actually, is quite complex. 898 00:42:12,020 --> 00:42:13,780 How much are you sweating so far? 899 00:42:13,820 --> 00:42:16,100 Only a little bit. Thank God you can't see under this. 900 00:42:17,820 --> 00:42:18,980 Right, I'm churning. 901 00:42:19,020 --> 00:42:20,740 I'm churning. 902 00:42:20,780 --> 00:42:21,820 Noice! 903 00:42:21,860 --> 00:42:25,140 While the sorbet churns before it can be frozen... 904 00:42:25,180 --> 00:42:26,340 Exacto! 905 00:42:26,380 --> 00:42:29,180 ..she moves on to the top layer of her dessert - 906 00:42:29,220 --> 00:42:31,420 the whipped chocolate ganache... 907 00:42:31,460 --> 00:42:32,420 Come on! 908 00:42:34,380 --> 00:42:36,580 Emulsifying with the gelatine and chocolate. 909 00:42:36,620 --> 00:42:39,820 ..which needs enough time to chill before being rolled 910 00:42:39,860 --> 00:42:42,220 in tempered chocolate. 911 00:42:42,260 --> 00:42:46,180 Building layers - layers, layers, layers, layers. 912 00:42:46,220 --> 00:42:47,700 Slightly worried about Rochenda. 913 00:42:47,740 --> 00:42:49,380 She's the last one to go today. 914 00:42:49,420 --> 00:42:51,700 There's a lot of technical things that she needs to get right. 915 00:42:53,540 --> 00:42:55,660 It's a lot to do, it's a lot to think about. 916 00:42:55,700 --> 00:42:57,380 I hope the time doesn't catch up with her. 917 00:43:00,100 --> 00:43:04,980 Today's guests are six of the UK's most respected chefs. 918 00:43:08,060 --> 00:43:11,180 Adam's a chef of very high skills, 919 00:43:11,220 --> 00:43:14,100 lots of finesse and using the best quality ingredients 920 00:43:14,140 --> 00:43:15,380 that you can get hold of. 921 00:43:17,540 --> 00:43:21,140 These celebrities need to dig deep and find their inner chefs, 922 00:43:21,180 --> 00:43:23,900 because I think they have a lot of work ahead of them today. 923 00:43:25,500 --> 00:43:27,580 Adam's all about precision. 924 00:43:27,620 --> 00:43:31,180 Every element is always perfect, and without a doubt, 925 00:43:31,220 --> 00:43:33,700 they'll have the best mentorship. 926 00:43:33,740 --> 00:43:37,940 {\an8}Thank goodness I am not cooking in the kitchen today... 927 00:43:40,980 --> 00:43:42,540 ..because I would be sweating. 928 00:43:44,300 --> 00:43:46,060 They're going to be intimidated. 929 00:43:46,100 --> 00:43:48,500 {\an8}To cook a top chef's food like this, 930 00:43:48,540 --> 00:43:49,820 {\an8}it's going to be tough for them. 931 00:43:51,900 --> 00:43:53,860 I've known Adam for a number of years now. 932 00:43:53,900 --> 00:43:57,300 He's somebody who I've got very, very high respect for. 933 00:43:58,940 --> 00:44:01,260 He's going to make sure every element of the food is the way 934 00:44:01,300 --> 00:44:02,540 he wants it to be. 935 00:44:04,740 --> 00:44:06,500 Well, here's to a wonderful afternoon, everybody. Cheers. 936 00:44:06,540 --> 00:44:07,940 ALL: Cheers! 937 00:44:07,980 --> 00:44:12,140 With just 20 minutes to go before the first course is served, 938 00:44:12,180 --> 00:44:15,300 Vito's lobster tail is poached and rolled, 939 00:44:15,340 --> 00:44:18,900 but he's still struggling with the precision required at this level. 940 00:44:20,540 --> 00:44:21,860 Some of these are a bit too thick. 941 00:44:21,900 --> 00:44:23,660 They must be perfect. OK. 942 00:44:23,700 --> 00:44:25,780 They all must be the same. 943 00:44:25,820 --> 00:44:27,340 We need to start getting the fish in, 944 00:44:27,380 --> 00:44:29,020 so we need to have all this stuff done. 945 00:44:29,060 --> 00:44:31,700 I'm so concentrated right now. 946 00:44:31,740 --> 00:44:33,860 They slip in my hands. 947 00:44:33,900 --> 00:44:34,860 It's very tricky. 948 00:44:36,260 --> 00:44:38,420 Oh, come on! 949 00:44:38,460 --> 00:44:40,740 The time pressure when you get close to service... 950 00:44:40,780 --> 00:44:41,820 VITO GROANS 951 00:44:41,860 --> 00:44:43,340 ..bringing everything together at the same time, 952 00:44:43,380 --> 00:44:45,340 that's actually the real skill of a chef. 953 00:44:45,380 --> 00:44:46,420 Mamma mia! 954 00:44:46,460 --> 00:44:50,340 His last and most crucial job will be to steam the turbot 955 00:44:50,380 --> 00:44:54,220 at exactly 58 degrees, which he can't do until 956 00:44:54,260 --> 00:44:57,420 he's piped on the lobster and truffle mousse. 957 00:44:57,460 --> 00:44:59,060 Vito, we really need to hurry up with this now. 958 00:44:59,100 --> 00:45:02,220 Once the fish is cooking, there's no stopping. 959 00:45:02,260 --> 00:45:03,740 On the main course, 960 00:45:03,780 --> 00:45:07,500 Craig has only just started to sear the stuffed lamb racks, 961 00:45:07,540 --> 00:45:10,060 which then need to be roasted. 962 00:45:10,100 --> 00:45:12,700 You want this really pink and delicious. 963 00:45:12,740 --> 00:45:14,340 If these aren't right, no dish. 964 00:45:16,020 --> 00:45:18,100 Slightly nervous at the minute. 965 00:45:18,140 --> 00:45:20,140 The lamb - that's got to be cooked perfectly. 966 00:45:20,180 --> 00:45:22,060 Lunch is creeping up on us. Hey, lamb, 967 00:45:22,100 --> 00:45:24,420 I got some friends in that dining room I want you to be good for. 968 00:45:24,460 --> 00:45:27,540 OK? I want you really pink, but not bloody. 969 00:45:27,580 --> 00:45:29,100 There we go, man. 970 00:45:29,140 --> 00:45:30,220 Woohoo! 971 00:45:30,260 --> 00:45:33,460 Rochenda's sorbet is ready to be piped into tubes 972 00:45:33,500 --> 00:45:36,380 before going into the blast chiller to freeze. 973 00:45:36,420 --> 00:45:38,900 Gently massage it down. 974 00:45:38,940 --> 00:45:41,140 And then just give it a really good squeeze. 975 00:45:41,180 --> 00:45:42,340 THEY LAUGH 976 00:45:42,380 --> 00:45:43,700 Oh, no! 977 00:45:45,300 --> 00:45:47,500 We just had a bit of a spillage. Don't worry. 978 00:45:47,540 --> 00:45:52,500 With service fast approaching, next on her long to-do list is to get 979 00:45:52,540 --> 00:45:56,180 the salted caramel mousse sprayed before it melts. 980 00:45:56,220 --> 00:45:58,420 Watch out, you might get messy. 981 00:46:00,420 --> 00:46:03,220 All three of them have recipe. which are hugely complex, 982 00:46:03,260 --> 00:46:05,220 Evenly sprayed. Ah! 983 00:46:05,260 --> 00:46:08,180 And they actually don't know if they're on time. 984 00:46:08,220 --> 00:46:10,340 They're trusting the recipe as much as possible. 985 00:46:10,380 --> 00:46:11,580 And Adam's trusting them. 986 00:46:11,620 --> 00:46:13,580 Looks all right? Yeah, they look great. 987 00:46:13,620 --> 00:46:15,020 Nice one, Chef. Thank you. 988 00:46:15,060 --> 00:46:16,700 Into the blast freezer. 989 00:46:16,740 --> 00:46:20,140 And she's yet to start on the delicate job of tempering 990 00:46:20,180 --> 00:46:21,980 the chocolate spirals. 991 00:46:22,020 --> 00:46:24,620 Heat the chocolate up and you cool it down. 992 00:46:24,660 --> 00:46:27,620 And you keep doing that until you get the perfect shiny finish. 993 00:46:27,660 --> 00:46:29,780 Ay, ay, ay! That's all right. 994 00:46:29,820 --> 00:46:31,580 You've got to get the right temperature and you've got 995 00:46:31,620 --> 00:46:34,220 to get it quickly. Which is why Rochenda's finding it so difficult. 996 00:46:34,260 --> 00:46:36,060 I needs to be a lot harder with that, don't I? 997 00:46:36,100 --> 00:46:39,580 Rochenda is now on her third attempt at tempering chocolate. 998 00:46:39,620 --> 00:46:42,100 See, you're putting a little bit too much pressure on this part. 999 00:46:42,140 --> 00:46:44,940 Which shows just how complicated it is. 1000 00:46:44,980 --> 00:46:48,140 I'm feeling really stressed, man. We're really under it. 1001 00:46:48,180 --> 00:46:49,780 I just got to keep going, keep pushing. 1002 00:46:49,820 --> 00:46:51,180 I can do it! 1003 00:46:52,460 --> 00:46:54,340 Chocolate will not beat me. 1004 00:46:56,260 --> 00:47:01,060 It's crunch time for Vito, as he's the first to face service. 1005 00:47:01,100 --> 00:47:04,180 We need to get that fish in the steamer now. OK. OK? 1006 00:47:04,220 --> 00:47:05,540 Starter - we've got Cornish turbot 1007 00:47:05,580 --> 00:47:07,620 with poached lobster and truffle mousse. 1008 00:47:07,660 --> 00:47:09,820 A very technical dish here, I would say. 1009 00:47:09,860 --> 00:47:11,180 Both trays in. 1010 00:47:11,220 --> 00:47:13,980 I'm really going to be looking at how that turbot is cooked. 1011 00:47:14,020 --> 00:47:15,700 So I want to see it just flaking. 1012 00:47:15,740 --> 00:47:18,220 Set the timer for 12 minutes. OK. 1013 00:47:18,260 --> 00:47:20,180 We start to dress on the pass, yeah? 1014 00:47:20,220 --> 00:47:23,940 It's now a race against time to plate all his other elements 1015 00:47:23,980 --> 00:47:27,740 before the fish has to come out of the steamer. 1016 00:47:27,780 --> 00:47:30,100 Must stay perfect. They look beautiful. 1017 00:47:30,140 --> 00:47:32,980 But we need to motor, motor. Yes, yes, yes, yes. 1018 00:47:33,020 --> 00:47:34,700 This is what we've been working for. 1019 00:47:34,740 --> 00:47:35,900 Always push. 1020 00:47:35,940 --> 00:47:38,700 OK, we've got four minutes and then the fish is out, 1021 00:47:38,740 --> 00:47:40,980 so we can't be late, all right? Absolutely. 1022 00:47:41,020 --> 00:47:43,380 The bonito cauliflower puree... 1023 00:47:43,420 --> 00:47:45,780 Yum. Texture's got to be spot-on. 1024 00:47:45,820 --> 00:47:47,540 Needs to be silky, smooth. 1025 00:47:47,580 --> 00:47:50,580 Good job. It's good. Under pressure. Come on, Vito. Come on. 1026 00:47:50,620 --> 00:47:54,060 OK. Let's go. We've got about 30 seconds. Boom! Let's go. 1027 00:47:54,100 --> 00:47:57,620 Oven. OK, take the top tray first. To the pass. 1028 00:48:01,060 --> 00:48:03,100 We're just going to check it. 1029 00:48:05,980 --> 00:48:08,420 Right. It's good? It's very good. 1030 00:48:11,220 --> 00:48:13,740 Pressure. So much pressure. 1031 00:48:13,780 --> 00:48:16,220 Go, Vito! It looks beautiful. 1032 00:48:16,260 --> 00:48:18,820 It's a two-sauce dish. One's got to be light and fresh. 1033 00:48:18,860 --> 00:48:22,340 One's got to be deep and, you know, have lots of, like, character. 1034 00:48:22,380 --> 00:48:24,340 It's all about balance. 1035 00:48:24,380 --> 00:48:26,940 Vito, that is beautiful! 1036 00:48:26,980 --> 00:48:28,180 Poached lobster. 1037 00:48:28,220 --> 00:48:32,260 If you overcook it, that will be a big no-no for us. 1038 00:48:33,460 --> 00:48:35,500 Service! We are ready. 1039 00:48:37,460 --> 00:48:39,620 Oh, thank you so much! 1040 00:48:39,660 --> 00:48:41,340 How do you feel? Good. 1041 00:48:41,380 --> 00:48:44,220 Pressure comes in at the last minute. But... Yes. ..it was good. 1042 00:48:44,260 --> 00:48:45,780 Hey, I love it! 1043 00:48:47,100 --> 00:48:48,060 Woo! 1044 00:48:51,740 --> 00:48:56,140 Vito's starter is steamed Cornish turbot coated in a lobster 1045 00:48:56,180 --> 00:49:00,100 and truffle mousse, topped with a lobster medallion and caviar 1046 00:49:00,140 --> 00:49:02,620 with a cauliflower and bonito puree, 1047 00:49:02,660 --> 00:49:07,260 salted grapes, pickled cucumber, finished with a lobster and truffle 1048 00:49:07,300 --> 00:49:09,940 jus and a champagne sauce. 1049 00:49:09,980 --> 00:49:13,820 I am anxious, but now I can just, you know, hope that what I've done, 1050 00:49:13,860 --> 00:49:15,100 I've done good. 1051 00:49:15,140 --> 00:49:17,420 Please say that you like it. Please. 1052 00:49:19,980 --> 00:49:22,100 The fish, it's just perfectly cooked. 1053 00:49:22,140 --> 00:49:27,180 It's got that beautiful, shiny, lovely, moist texture to it. 1054 00:49:27,220 --> 00:49:29,620 I am extremely impressed. 1055 00:49:29,660 --> 00:49:32,140 The lobster medallion, possibly a little bit under, 1056 00:49:32,180 --> 00:49:34,220 but absolutely fantastic flavours. 1057 00:49:34,260 --> 00:49:36,420 Loving the truffle through that mousse. 1058 00:49:36,460 --> 00:49:38,820 The cauliflower bonito puree - 1059 00:49:38,860 --> 00:49:42,540 it is explosion of texture and taste profile. 1060 00:49:42,580 --> 00:49:45,860 There's umami marriaged very well with the fish. 1061 00:49:45,900 --> 00:49:49,620 The richness of the lobster jus with the creaminess 1062 00:49:49,660 --> 00:49:51,020 of the sparkling wine. 1063 00:49:51,060 --> 00:49:54,380 It's just a match made in heaven. 1064 00:49:54,420 --> 00:49:55,820 Oh! 1065 00:49:55,860 --> 00:49:57,780 This is the first time we've seen Vito cook fish. 1066 00:49:57,820 --> 00:50:00,220 And I've got to say, that's cooked absolutely perfectly. 1067 00:50:00,260 --> 00:50:01,860 That is an exquisite dish. 1068 00:50:01,900 --> 00:50:04,100 And Vito has done a brilliant job. 1069 00:50:05,180 --> 00:50:06,300 OK. 1070 00:50:06,340 --> 00:50:09,020 Next up, the pressure is on Craig to deliver 1071 00:50:09,060 --> 00:50:11,020 the perfect main course. 1072 00:50:11,060 --> 00:50:13,020 Got to get these crisp. They're good. 1073 00:50:13,060 --> 00:50:15,300 We drain them off, we get them into glaze and get the next lot in. 1074 00:50:15,340 --> 00:50:19,140 Frying, they're out, drain them, into this glaze. 1075 00:50:19,180 --> 00:50:21,780 A lot has to happen at nearly the same time. 1076 00:50:21,820 --> 00:50:24,420 Two sweetbreads in the bottom. 1077 00:50:24,460 --> 00:50:26,420 And make sure we don't get any mess on the side of the bowls, OK? 1078 00:50:26,460 --> 00:50:28,180 Check, check. 1079 00:50:28,220 --> 00:50:32,100 It's a real art to get sweetbreads cooked to perfection. 1080 00:50:32,140 --> 00:50:33,380 They're delicate. 1081 00:50:33,420 --> 00:50:36,220 They need to make sure it's still nice and juicy, but crispy 1082 00:50:36,260 --> 00:50:37,420 on the outside. 1083 00:50:39,180 --> 00:50:41,100 GREGG:Yay! You did it! 1084 00:50:41,140 --> 00:50:42,740 Come on! 1085 00:50:42,780 --> 00:50:43,900 Very pretty. 1086 00:50:45,260 --> 00:50:47,740 I like the element of the sheep's cheese in there. 1087 00:50:47,780 --> 00:50:50,060 Nice even layer. We can't afford to have any mishaps. 1088 00:50:50,100 --> 00:50:52,420 Check, check. Let's go. Go as fast as we can. 1089 00:50:52,460 --> 00:50:55,020 Which is going to add a bit of acidity and a bit of earthiness 1090 00:50:55,060 --> 00:50:56,260 to the dish. 1091 00:50:56,300 --> 00:50:57,900 Good man. Well done. 1092 00:50:57,940 --> 00:50:59,460 I can't wait to eat it. 1093 00:50:59,500 --> 00:51:01,180 These worry me the most. 1094 00:51:03,260 --> 00:51:05,820 OK. Come on. Go, go. This end. Let's go. 1095 00:51:07,100 --> 00:51:08,660 Then the lamb, yeah? 1096 00:51:09,740 --> 00:51:11,300 Whoa! 1097 00:51:11,340 --> 00:51:13,140 That's a beautiful thing. 1098 00:51:13,180 --> 00:51:15,540 Yes. You're making that look easy. 1099 00:51:15,580 --> 00:51:16,820 CRAIG LAUGHS 1100 00:51:16,860 --> 00:51:19,940 A little bit of salt. Salt. Not sugar. Right. Let's go. 1101 00:51:19,980 --> 00:51:24,900 I can actually feel my teeth sunken into the juicy lamb. 1102 00:51:27,260 --> 00:51:29,740 Oh, my word. That's a beautiful thing. 1103 00:51:31,780 --> 00:51:33,460 Looks amazing, Craig. Let's go. 1104 00:51:33,500 --> 00:51:36,300 Service, please. Thank you. 1105 00:51:36,340 --> 00:51:38,140 Right. Good man. How do you feel? 1106 00:51:38,180 --> 00:51:39,820 I loved it. 1107 00:51:39,860 --> 00:51:41,060 Whew! 1108 00:51:41,100 --> 00:51:43,260 That's what we're here for, is to serve great food and enjoy it. 1109 00:51:43,300 --> 00:51:44,780 Oh, man. 1110 00:51:46,300 --> 00:51:49,500 That was one of the great days in life. 1111 00:51:49,540 --> 00:51:52,140 No Michelin chef's going to teach me how to make a dish like that again. 1112 00:51:52,180 --> 00:51:54,100 That's just an outrageous thing to happen. 1113 00:51:54,140 --> 00:51:58,140 Craig has cooked sauteed Yorkshire lamb stuffed with a sweetbread 1114 00:51:58,180 --> 00:51:59,820 and lamb's tongue mousse, 1115 00:51:59,860 --> 00:52:03,820 wild garlic puree, mushroom puree, and mint-and-yoghurt-dressed 1116 00:52:03,860 --> 00:52:08,180 baby gem with glazed sweetbreads and braised morels, 1117 00:52:08,220 --> 00:52:11,980 topped with a sheep's cheese cream and a herb crust, 1118 00:52:12,020 --> 00:52:13,660 all served with a lamb jus. 1119 00:52:15,340 --> 00:52:17,860 The lamb is cooked to absolute perfection. 1120 00:52:17,900 --> 00:52:20,460 It's very tender, it's nice and pink. 1121 00:52:20,500 --> 00:52:23,580 The stuffing... How did they manage to get it so perfect? 1122 00:52:23,620 --> 00:52:25,500 I'm going to bring my ruler out. 1123 00:52:25,540 --> 00:52:26,980 LAUGHTER 1124 00:52:27,020 --> 00:52:30,620 The two purees, the mushroom and the wild garlic pops 1125 00:52:30,660 --> 00:52:32,220 a little flavour in your mouth. 1126 00:52:32,260 --> 00:52:34,420 The fantastic morels, the sweetbreads. 1127 00:52:34,460 --> 00:52:35,700 Just perfect for me. 1128 00:52:35,740 --> 00:52:39,580 And then this foam, which has that beautiful flavour 1129 00:52:39,620 --> 00:52:42,820 of cheese, and then that lovely herb kind of crust on top. 1130 00:52:42,860 --> 00:52:45,780 I mean, skill after skill after skill. 1131 00:52:46,940 --> 00:52:48,620 Lamb is beautifully cooked. 1132 00:52:48,660 --> 00:52:50,220 Absolutely fantastic. Love it. 1133 00:52:50,260 --> 00:52:51,700 This is heaven. 1134 00:52:53,100 --> 00:52:57,460 Finally, it's Rochenda, who now needs to bring together all eight 1135 00:52:57,500 --> 00:53:00,380 elements of her technically challenging dessert. 1136 00:53:00,420 --> 00:53:03,700 Concentrating because it's so delicate. 1137 00:53:03,740 --> 00:53:05,820 Almost kind of melts away in your hands. 1138 00:53:08,820 --> 00:53:10,140 Ah! 1139 00:53:10,180 --> 00:53:11,700 Keep calm. 1140 00:53:11,740 --> 00:53:13,700 Oh! Ah! 1141 00:53:13,740 --> 00:53:16,340 Let's try and keep it as straight as we can. Cool. 1142 00:53:17,500 --> 00:53:18,820 Oh! 1143 00:53:20,700 --> 00:53:21,820 Get them all on. 1144 00:53:23,020 --> 00:53:25,980 The mousse has got to be light and airy, but still rich 1145 00:53:26,020 --> 00:53:27,060 and decadent. 1146 00:53:27,100 --> 00:53:28,660 NERVOUS LAUGHTER 1147 00:53:31,900 --> 00:53:35,660 Tempering chocolate is such a technical skill. 1148 00:53:35,700 --> 00:53:37,260 Ooh! Careful! 1149 00:53:38,380 --> 00:53:39,660 Go, Rochenda. 1150 00:53:41,380 --> 00:53:42,820 Awesome. OK, let's go quickly. 1151 00:53:42,860 --> 00:53:45,100 Otherwise, the sorbet is going to melt. 1152 00:53:45,140 --> 00:53:48,660 This is Adam's signature chocolate dessert, so obviously 1153 00:53:48,700 --> 00:53:50,500 expecting something special. 1154 00:53:50,540 --> 00:53:53,460 If the celebrity can match Adam's skills today, 1155 00:53:53,500 --> 00:53:56,100 this is going to be a proper bomb. 1156 00:53:56,140 --> 00:53:58,340 A real showstopper. 1157 00:53:58,380 --> 00:53:59,460 Service, please. 1158 00:54:00,940 --> 00:54:03,660 Well done. Oh, nice one, mate. Thanks so much for having me. 1159 00:54:03,700 --> 00:54:06,940 That is really not an easy job to do. You did an amazing job. 1160 00:54:06,980 --> 00:54:08,660 It was nerve-racking. 1161 00:54:08,700 --> 00:54:11,340 My towers kept falling down, so... 1162 00:54:13,060 --> 00:54:17,340 For dessert, Rochenda has made salted caramel mousse on a chocolate 1163 00:54:17,380 --> 00:54:20,220 brownie and feuilletine biscuit base, 1164 00:54:20,260 --> 00:54:22,500 topped with a cocoa nib whipped ganache 1165 00:54:22,540 --> 00:54:26,220 rolled in tempered chocolate spirals and served with a creme fraiche 1166 00:54:26,260 --> 00:54:29,620 and vanilla sorbet and a cocoa nib tuile. 1167 00:54:29,660 --> 00:54:33,220 It's the grand finale. It's icing on the cake. 1168 00:54:33,260 --> 00:54:34,980 BOTH:Hmm. 1169 00:54:35,020 --> 00:54:38,180 I hope we've done Chef proud today, because it's his personal recipes 1170 00:54:38,220 --> 00:54:41,100 that are very close to his heart, so hopefully they'll be able to eat 1171 00:54:41,140 --> 00:54:42,260 it and enjoy it. 1172 00:54:44,340 --> 00:54:47,620 The mousse is lovely and light. The salt coming 1173 00:54:47,660 --> 00:54:50,060 through, you've got the sweetness and then the bitter notes as well. 1174 00:54:50,100 --> 00:54:52,180 I cannot fault this at all. 1175 00:54:52,220 --> 00:54:54,300 The tempering of the chocolate is beautiful. 1176 00:54:54,340 --> 00:54:56,980 It not only has a beautiful shine and a snap, 1177 00:54:57,020 --> 00:54:58,980 but it's delicately thin. 1178 00:54:59,020 --> 00:55:01,420 I really, really like the sorbet. 1179 00:55:01,460 --> 00:55:02,780 It's very refreshing. 1180 00:55:02,820 --> 00:55:04,740 It just melts on your palate. 1181 00:55:04,780 --> 00:55:07,740 Massive congrats to whoever put this together, because there's 1182 00:55:07,780 --> 00:55:09,380 so many different elements. 1183 00:55:09,420 --> 00:55:11,660 It really is a work of art. 1184 00:55:11,700 --> 00:55:13,300 That is really challenging. 1185 00:55:13,340 --> 00:55:15,820 That is a chocoholic's dream. 1186 00:55:18,420 --> 00:55:20,540 APPLAUSE 1187 00:55:25,820 --> 00:55:29,940 What a delight to sit here and eat all the hard work 1188 00:55:29,980 --> 00:55:31,900 that yous have put into today. 1189 00:55:31,940 --> 00:55:34,660 Yous all did absolutely exceptional. 1190 00:55:34,700 --> 00:55:36,620 Thank you. Thank you so much. Thank you. Thank you. 1191 00:55:36,660 --> 00:55:38,140 Every plate was perfect. 1192 00:55:38,180 --> 00:55:41,700 It was clear you were dedicated in delivering 1193 00:55:41,740 --> 00:55:43,460 Adam's signature dishes. 1194 00:55:43,500 --> 00:55:45,300 And you did that with flair. 1195 00:55:45,340 --> 00:55:49,020 So we're going to come around to yours for dinner. 1196 00:55:49,060 --> 00:55:51,300 We'll have to get tidied up first. 1197 00:55:52,780 --> 00:55:54,740 Thank you. Thank you so much, guys. 1198 00:55:57,540 --> 00:56:01,740 GREGG:Right now, it would be hard to knock the smiles off the faces 1199 00:56:01,780 --> 00:56:04,860 of our three finalists. They've done an amazing job. 1200 00:56:04,900 --> 00:56:06,860 CHEERING 1201 00:56:09,780 --> 00:56:13,300 They've learned about detail, definition and the difference 1202 00:56:13,340 --> 00:56:15,500 between good and fantastic. 1203 00:56:17,620 --> 00:56:19,340 I was really pleased with today. 1204 00:56:19,380 --> 00:56:21,780 A group of people who are not professional chefs. 1205 00:56:21,820 --> 00:56:23,900 To throw yourself in at the deep end... 1206 00:56:23,940 --> 00:56:26,340 All three of them embraced it. 1207 00:56:26,380 --> 00:56:29,620 We serve food that I'm proud of, so they should be very, 1208 00:56:29,660 --> 00:56:31,740 very proud of it. 1209 00:56:31,780 --> 00:56:35,980 It was just so brilliant to receive such wonderful feedback. 1210 00:56:36,020 --> 00:56:38,460 Absolutely loved today. It was awesome. 1211 00:56:39,900 --> 00:56:43,860 I would love to have this MasterChef infinity, endless and forever. 1212 00:56:43,900 --> 00:56:46,220 I'm just loving it so much. 1213 00:56:46,260 --> 00:56:49,540 Being in these kitchens is as thrilling as anything I've done 1214 00:56:49,580 --> 00:56:53,340 in my career. I've learned so much, and I've changed so much. 1215 00:56:53,380 --> 00:56:56,300 There is one more challenge between myself 1216 00:56:56,340 --> 00:56:58,060 and being MasterChef champion. 1217 00:56:58,100 --> 00:57:00,940 To win it would be amazing. 1218 00:57:00,980 --> 00:57:04,180 We are now back to the MasterChef kitchen for our final cook-off. 1219 00:57:04,220 --> 00:57:06,020 Oh! 1220 00:57:06,060 --> 00:57:07,700 Ah! 1221 00:57:07,740 --> 00:57:09,380 One of them's going to take the trophy. 1222 00:57:09,420 --> 00:57:10,740 It's an even playing field. 1223 00:57:10,780 --> 00:57:12,820 And I say bring the final on. 1224 00:57:16,220 --> 00:57:17,300 Next time... 1225 00:57:18,620 --> 00:57:21,460 ..it's the Celebrity MasterChef final. 1226 00:57:21,500 --> 00:57:23,100 Today we dance. 1227 00:57:23,140 --> 00:57:25,540 And Craig...Come on. Yes! 1228 00:57:25,580 --> 00:57:27,580 ..Rochenda...Oh! 1229 00:57:27,620 --> 00:57:29,620 ..and Vito...Oh, mamma mia. 1230 00:57:29,660 --> 00:57:33,100 ..go all out to take the title. 1231 00:57:33,140 --> 00:57:34,580 We need to burn this place down. 1232 00:57:34,620 --> 00:57:37,060 Oh, God, has this worked? Ah! 1233 00:57:38,380 --> 00:57:41,140 This is serious, classic cookery. 1234 00:57:41,180 --> 00:57:43,620 I don't have any complaints at all.