It's finals week on Celebrity MasterChef...
..and only the four best cooks remain.
Raagh!
Tonight...Let's go! ..four must become three...
Ooh, big day!
..as they fight for the chance to cook at Chef's Table...
..under one of the UK's most exciting culinary talents, Adam Smith.
We really need to hurry up with this now.
I mean, skill after skill after skill.
I'm so proud of myself.
I've put in so much hard work and I just want to keep going.
My legs are shaking.
There is no space for any mistake at this point.
Everyone's chomping at the bit to snatch the crown.
I want it so bad.
Oh, my gosh, I want it so bad!
I've pushed myself right to the edge now.
You don't want to finish a marathon on mile 25.
I want to cross the line.
They've put their heart and soul in it,
and now it's crunch time.
The pressure is mounting.
Today is the day where you simply have to deliver.
Welcome back.
This is a big day.
We are looking for our final three.
Today you are cooking to a brief, and that is to cook for us a dish
inspired by somebody special to you.
This opens the window into your real life.
What you've got to do, though, is make it absolutely delicious.
Ladies and gentlemen, one hour, 45 minutes.
Just three places left in this year's competition.
Let's cook.
Ooh, big day!
LAUGHTER
Rochenda, she can turn her hand to all sorts of cuisines -
not just the ordinary.
It's full of flavour and it's exciting.
She's got a good eye for presentation.
I'm hoping today that love and that passion will bring out
something very elegant.
The inspiration behind my dish is my wonderful partner, Mark.
We've been together for 16 years.
We've eaten a lot of food together.
SHE LAUGHS
We went on this amazing food trip to San Sebastian, in Spain,
and this is based on a crab tartlet that we had,
and I've adapted it to make it into a main course.
What's your dish?
It is crab tagliatelle with squid ink tuile,
some sea fennel and some panko breadcrumbs.
So, what were the flavours of this tart in San Sebastian?
So, it's got crab, Parmesan, tomato,
wrapped up in a delicious pastry case.
And so I thought it would go really, really nice with pasta.
Rochenda, is a bowl of pasta enough to get you to the final three?
This is sunlight and happiness, this dish.
This is sitting in a lovely, open restaurant drinking beer,
and, you know, all the things that I love to do.
Brilliant.
Ooh!
Crab in pasta can be absolutely delicious.
Crab crap - woohoo!
The pasta has to be perfect.
It's got to have a little bite to it.
I actually don't think I need that much.
That's beautiful. ROCHENDA GIGGLES EXCITEDLY
The way you deal with the pasta, you know?
And that's an Italian watching me!
And the sauce, just licking around the outside of the pasta.
There we go - crab going in.
Raagh!
It's got to be bursting full of flavour.
Woohoo!
Because how do you elevate a bowl of pasta?
That is lovely.
Woohoo!
Vito loves the food of Southern Italy.
It's all about family, it's all about love,
it's about food that he grew up with.
He does it brilliantly well.
I expect, today, nothing less than
the bright sunshine of the Amalfi Coast.
VITO:I am very tense.
I have to make sure to do good,
because this is a very difficult dish.
Vito is doing a sweet dish, and it's called pastiera.
It's a large tart, usually served around Easter in the South of Italy,
filled with a custard flavoured with orange and lemon ricotta,
and added to that, puffed cooked wheat.
My inspiration is my Uncle Vito, and this was his favourite dessert.
He was the loveliest uncle ever.
I love him. He's no longer with us today.
He loved pastiera and every year,
we was waiting for pastiera time during Easter.
So he was calling all the nephew and the niece to his house
as a celebrating, you know, all together.
So I want to make it exactly the way my uncle used to love it.
He's making a little single individual tart,
filling it with his custard mixture, and it's baked in the oven.
Now, that's really risky.
He's baking a custard.
I have to be careful because if they don't cook enough,
inside, it will be too wet and raw.
That is technically difficult.
That's the work of a good pastry chef.
Pastiera is considered, in Italy, the queen of the desert.
It's so difficult to make.
But I hope my family is proud of me.
When I was practising at home, I got emotional every single time.
I hope just to keep the tears today.
You have just over 40 minutes left.
We know everyone here can cook.
It's down to what dish is the nicest one of the day.
It's business time, my friend.
It's business time.
Craig, throughout this competition,
has always done a huge amount of work.
There's lots of technical process.
He likes to show it all off.
He's got a huge amount of knowledge.
Now what he's got to do is hone it down and refine his food.
One slip up and I'm gone.
I have to be very disciplined.
Not a strong point for someone like me,
whose mind is moving at 10,000 miles an hour.
But I believe in what I'm doing today.
So, it's my wife's favourite thing, a lemon tart.
We're married 22 years, and she's been so supportive.
I'm away from home a lot, and she's a taxi driver,
she's a logistics manager, she's a cook, she's a nurse.
She's all these amazing things.
And I just thought it's time to say thanks.
Does she know that you're doing a dish in her honour?
She doesn't know? No.
She'll melt.
And I'm also going to do Italian meringue in four different
little sizes to represent the four kids.
If this is the last thing I do here, I want it to be something for them.
The kids said,
"Dad, I believe in you and I love you, and have a great time."
And I was like...
But if these tears go in my meringue, we're stuffed.
CRAIG LAUGHS
Craig's doing individual lemon tarts...
CRAIG GROANS
..sweet crust pastry, which is blind-baked.
And he's going to make a lemon curd separately...
It's a pretty colour, isn't it?
..and then fill the tart once it's been cooked.
Lemons are magic, aren't they?
They're magic food.
Be good. Let's go.
But I got to get it cooked in time that it can cool down.
We've also got raspberries filled with lemon curd -
great combination.
Let's go!
You have 30 minutes, everybody.
Whisk it up, whisk it up. Bam-bam-bam-bam!
That's what the guns are for. HARRY EXHALES FORCEFULLY
Harry has had an amazing MasterChef journey.
He came in here as a novice cook and just got better and better.
Harry's culinary world has opened up.
He now realises he likes food.
He's got a brilliant touch and now you can see him wanting to give.
You think one hour, 45 is a long time -
it's really not.
My mum is such a hard-working individual.
She often tells me not to be scared of anything
and to be my biggest fan.
Taught me how to be an independent young athlete
and learn how to survive in that jungle.
I'm feeling the love in this room.
Everyone's passionate about their dishes,
and I'm passionate about mine as well.
What is it, please?
Apple and plum crumble with some custard.
My mum, that's her most favourite dessert.
Obviously, Ghanaian, we don't actually cook those sort of dishes,
so she'd always order it out or buy it or whatever else.
So, for me, this is a meal that I can actually make for my mum.
And I've also added another element to it,
making a little strawberry slice for me to enjoy as well.
So this is a mum and son date.
You're making a crumble, you're making custard -
things you've done in the competition so far.
I've learnt a lot, and I feel like
I'm trying to stick to my strengths whilst taking a risk.
Just so you know - Mr Wallace's favourite dessert's a crumble.
Oh, pressure!
Good luck. LAUGHING:Pressure.
Harry has done a crumble for us in the competition before,
but this one needs some elegance.
It needs to be absolutely perfect.
Is it me, or does that look like good crumble to you?
Plum and apple crumble -
lovely soft fruit, not too wet, wonderful crumble top.
He's making two different crumble mixtures,
the first becoming the base of a tart tin.
Not too thick. That's OK.
And he's going to bake that.
Lift it up, check the base.
On top of that, he's going to put strawberries,
and then the crumble mixture is going on top of his apple crumble
to make the top of his strawberry slice.
Does this look different? HE CHUCKLES
That's my only question.
I feel like no one's done this before.
Strawberry slice fascinates me.
Things are tasting nice.
Creamy, rich custard - no lumps, please, Harry.
Got to be gentle with it.
Yeah, you know, give it a little caress here and there.
Yeah.
And meringue.
I just hope they all belong together on one plate,
and we don't have a mixture of desserts.
You have just ten minutes.
Oh, baby.
Ah! OK.
Please.
They look good.
I am happy, I'm happy.
It's a delicate time.
The most focussed I've ever been in my life.
I feel like I'm doing this wrong.
I'm not getting this right.
How's your strawberry slice?
Yeah, it's coming all right. I'm going to cut it up.
Bop, bop, bop.
Place in the final three. Two minutes, everybody.
Ooh!
Oh, man. Can't cope with the stress.
My family used to make with so much love.
OK, final push, let's do this.
60 seconds!
Final touches.
Hey!
Come on, Harry!
ROCHENDA:Come on, Harry! Don't run out of time.
That's it! Your time is up!
Stop, everybody!
Well done.
VITO EXHALES
Everything's on the plate.
I've done what I can do.
It's in the hands of the gods now.
Ooh!
I just hope my uncle would be proud.
CRAIG:Oh, I can't believe what I've just done.
I put salt all over a lemon tart and it wasn't torching.
Oh, man, I've messed it up because of this salt.
So annoyed.
Rochenda, if you would, please.
Come on, come on. Good luck. ROCHENDA SIGHS
Inspired by her partner, Mark, and their trip to San Sebastian,
actor Rochenda has served crab, tomato and leek tagliatelle,
topped with Parmesan, breadcrumbs, sea fennel and a squid ink tuile.
Rochenda, one word...
Yeah?
..delicious.
Yes! ROCHENDA CHUCKLES
Nice one.
Wonderful layers of sweet tomato, rich crab,
and then those little bits of fennel are inspired.
They're salty but sharp.
And having been fortunate enough to go to San Sebastian,
all we need now is a little glass of lovely, crisp white wine
and we'd be there with you.
Thank you so much.
The pasta is beautifully fine.
There are little bits of leek that give crunch,
and also a little bit of bite.
And the black tuile, I think's fantastic.
That's a really, really elegant, smart dish,
considering it is, at heart, a plate of pasta.
Brilliantly well done.
Oh, thank you so much.
That's so kind, guys.
Wow. Well done.
Wow.
Good on you. ROCHENDA LAUGHS
Honestly, when I get home, I'm pretty sure that Mark
is going to cry his eyes out with tears of joy.
He's going to be like, "Oh, wow, get in there, Chen."
Look at that, look at that. They're still going, mate.
Look at that. They're still going.
Look at that.
I can't believe it!
TV and radio presenter Craig's dessert,
dedicated to his wife and children,
is a bruleed lemon curd tart, topped with Italian meringues
and served with lemon curd-filled raspberries,
basil and candied mint.
Before you tuck in, we had an issue at the end.
I couldn't understand why the sugar wasn't bruleeing.
Um...I put salt on it.
Ah!
One side here, which is the salt,
the other side doesn't have any salt on it.
I've never had a salted lemon tart.
CRAIG GROANS
I can't ignore the fact that
you've got salt across the top of your tart. No, no.
But the salt is on one side.
The other side of your tart is really good.
Your pastry is beautifully soft, and it's got lovely butter to it.
The lemon curd - sharp but sweet at the same time,
and set beautifully.
Those meringues, representing your children,
nice and soft, but still got a little bit of crunch to them.
I'm sad for you because you've assaulted your tart,
but you've done a huge amount of work,
and it is probably the best-looking plate
you've made in the competition so far.
Those sharp raspberries with the little sharpness
of the lemon curd, with a bit of basil, is beautiful.
Well thought out, well designed, elegant,
incredibly yummy, sweet dish - with a sprinkle of salt.
Oh, Craig.
This mirrors my life so much.
Oh, I know. It's just annoying. It's just annoying!
I am the clumsiest, most forgetful person you will ever meet.
Oh!
Argh!
Cheer up.
Vito.
Hello.
Inspired by his late uncle,
professional dancer Vito has made an Italian pastiera.
Sweet shortcrust pastry filled with an orange-lemon ricotta
and puffed wheat baked custard,
served with both a lemon and an orange creme patissiere.
Vito, that is a stunningly well made tart.
Really good.
Just gently sweet.
There's almost a nuttiness to it.
But what I love is the bitterness.
It's almost as if you've eaten the orange,
but you've got a little bit of the peel in there.
It's almost as if you've got
a little bit of the lemon rind in there.
That's just lovely.
The mixture in the centre here is amazing,
because you have ricotta cheesiness,
but it's slightly salty and not sweet,
and then the puffed grain with the orange.
It tastes fantastic.
Your custards, the flavours are really defined.
The orange - almost like marmalade,
and one with the sharpness of lemon, almost the flavour of limoncello.
It's bold, it's brave,
and I watched you make this tart with the care and the love,
because you did this for your uncle.
It's a great thing.
Thank you.
VITO EXHALES I did it.
It was not just me.
There was, like, all my family were behind me with that pastiera.
So overwhelmed.
Honestly...I'm just so overwhelmed.
You smashed it, man.
This is my uncle.
You see the light?
Finally, it's gladiator and athlete Harry,
with a dessert dedicated to his mum -
apple and plum oat crumble, with a strawberry crumble slice,
baked meringue and a vanilla custard.
I think you've got a cracking crumble there,
and I like the sharpness of the plum in there as well.
I like your kind of strawberry crumble slice,
but it's very similar to the crumble.
Meringue - I don't see a place on here for more sugar, Harry.
I mean, we're taking sweetness to the absolute extreme.
I'm all or nothing.
Your custard, Harry, is great.
It's really rich and really opulent.
And a little bit of vanilla extract in there.
I like that a lot.
But it's a bit disjointed.
Mm-hm. Sort of hotel buffet gone...
"Oh, they got crumble with meringue.
"They got custard, they got strawberry slice,
"so let me have a bit of each one of those."
You don't need to put so many different things together.
I'm feeling a bit deflated because, you know,
I'm against such good competition.
And this is crunch time.
So what I presented wasn't bad - it was good -
but was it great?
We'll find out.
They came in here and cooked food that's full of heart
and full of soul.
That was a good day.
We all cooked really, really well.
I love all four of them.
But you and I have now got a big decision to make.
One of them is not going to get a chance to cook for the trophy.
I thought Rochenda today was outstanding.
I thought she was going to give us a simple bowl of pasta.
How wrong was I?
Absolutely delicious.
A great tomato sauce,
cooked her own crab, pasta as fine as you like.
All presented beautifully.
Rochenda has got herself a place in the final three.
Vito - that tart was fantastic.
Beautiful pastry work.
It was slightly sweet and slightly bitter.
A really, really impressive dessert.
Vito goes through to the final three.
QUIETLY:Yeah!
Now, a conversation about Harry and Craig.
Craig's issue is the use of salt instead of sugar.
However, really fine pastry, well-made lemon curd.
The little raspberries, I thought was very good.
For me, the best dish that Craig's done throughout the competition.
But can we forgive the mistake?
I continue to be impressed by Harry.
His progress in the competition has been fantastic.
I loved the crumble.
Custard was luscious, but Harry today cooked for us three desserts.
They didn't belong together.
Craig and Harry -
who makes the final three, who goes home?
GREGG GROANS Oh, it's a tricky one, this.
This competition is great.
I now want a place in the final three really badly,
because when you think it's not going to happen,
you want it more.
Let's see what happens.
I'm massively nervous about John and Gregg's decision.
I feel quite, you know, passionate about this now.
To go the whole process, that would be immense.
I know I can do better.
# Cos they say home is where your heart is set in stone
# Is where you go when you're alone
# Is where you go to rest your bones... #
You are truly a fabulous four.
I'm getting slightly emotional,
because we know how far you've all come.
Whatever happens today, please continue to believe in yourselves,
because what you've achieved in this competition so far
has been absolutely incredible and way beyond expectation.
So, from me...
..thank you.
The person leaving us...
..is Harry.
I told you, buddy. Craig, congratulations.
Oh, my God.
Man, you've been amazing.
Harry, to watch you change has been amazing.
Thank you. I appreciate your time.
Thank you so much. Big fella, well done.
Big respect to you guys as well. Thank you. Well done.
It was great. Appreciate it.
It was great. Thank you so much.
Thank you. I appreciate it. See you, mate. Bye-bye.
Go on, Nitro! He is an unbelievable bloke.
Go on, Nitro! HARRY LAUGHS
HARRY SIGHS
I've got to be proud of myself.
I came in to this competition with no expectation.
I just wanted to do the best that I could possibly do.
And I think I've done that.
And I've learnt so much.
It's been out of this world.
You are this year's final three.
Oh, my word! Oh, mamma mia!
Oh, my God. ROCHENDA LAUGHS EXCITEDLY
I'd made peace with going home.
I'd booked golf, in fact.
I'm really proud to be here.
It gets in on your soul, man.
It's unbelievable.
I am buzzing!
VITO:I feel like it's a dream.
This has been one of the most amazing and fantastic journey
of my life.
And the next challenge -
you are going to be cooking at Chef's Table...
..working under a Michelin-starred chef.
This is an occasion like no other.
You will never ever get this opportunity again.
Nestled amongst 240 acres of idyllic British countryside,
in rural Berkshire, is the exquisite five-star hotel Coworth Park,
where lies a new culinary destination,
headed up by one of the country's most innovative gastronomic talents -
Woven by Adam Smith.
Adam's food has its foundations in the classics.
However, it's technically challenging.
Today, our three are going to come across techniques
they have never seen before,
to espumas using acetate and liquid nitrogen.
This is where science meets art.
I think he envisages the impossible.
Adam grew up in Birmingham, and started his kitchen career
washing dishes at his local restaurant aged 13
and while still at school.
I was just trying to earn some pennies to buy some new trainers
or new football boots, but fell in love with the camaraderie
in the kitchen, the atmosphere, the buzz.
When I started cooking, I found something that I was good at.
When he moved to London at just 16, his career really took off,
landing his first cookery role
under the award-winning executive chef John Williams MBE,
at the legendary Ritz Hotel.
John Williams has been a massive mentor to me.
He helped me to grow and develop,
and that's where I really fell in love with the craft.
A lot of our dishes show the craft and the technique.
It's precise.
And in 2012, Adam won the renowned Roux Scholarship, which gave him
the opportunity to work alongside one of the world's best, Yannick Alleno,
at the three-Michelin-starred Le Meurice in Paris.
The Roux Scholarship gives you an opportunity to be judged
by the best in the world.
That was really a turning point in my career.
Without that, I don't think I'd be sat here today.
Using everything he learnt,
he opened Woven by Adam Smith in 2022.
Our style is great, big, bold flavours.
We like to showcase the best of British,
but we also take inspiration from all over the world.
We have dishes on the menu
that are deeply personal to me,
and I think that enables you to give a little bit more.
Within six months, he achieved the highest of culinary accolades.
A lot of us chefs have an ambition to achieve Michelin stars.
It puts you amongst the very, very best,
so it's a great place to be.
I would like the celebrities to give us 100% effort.
I just want to see the right attitude.
Morning, guys. Morning. Morning!
Welcome to Woven.
Today you're going to be cooking some of my signature dishes
with some of the country's best chefs.
We've got the likes of Aktar Islam,
Anna Haugh,
Cherish Finden,
real idols of mine and people I've worked with in the past.
So it's very important that we get this right.
The pressure's on. Let's get cracking.
I can't believe that I'm in a Michelin-star kitchen.
I am like a kid in a candy shop!
I'm trying to keep a lid on it.
I just can't wait to know what I have to do.
The place is so beautiful.
It really inspires, you know?
It's a once-in-a-lifetime experience.
Probably not try and think about it too much
or I'll probably be sick.
Vito will be kicking off today's event
with the restaurant's trademark starter.
It's a take on a dish that I did to win a competition,
the Roux Scholarship. OK.
Cornish turbot topped with lobster and truffle
and served with romanesco cauliflower,
salted grapes and pickled cucumber.
This dish, I hold very dear and close to my heart.
We have guests booking tables asking if the turbot is still on the menu.
So, we've got here our star of the show itself, the turbot,
coated in a lobster and truffle mousse.
You're going to have to fillet the turbot... Ooh!
..cover it with the mousse and then steam it at 58 degrees
for about 12 minutes.
The fish cooking is really time-critical in the service.
It has to be precise.
If it's one degree over or under, that dish is ruined.
Aside from cooking the turbot correctly,
Vito's other challenge will be to make
a perfectly smooth cauliflower and bonito puree...
Bonito is dried, smoked tuna. OK.
Gives it another dimension in terms of the taste.
..and master the technique of classical sauce-making.
One sauce is going to be a lobster sauce,
and the other one, an English sparkling wine sauce.
The sauce will make or break this dish.
We want that two tone on the plate,
that real rich, meaty from the lobster-truffle sauce,
and then the light, acidic champagne as well.
We have to make sure that we've got the right balance. OK.
If we get it wrong, we're in trouble.
No pressure, yeah?
The dish is finished with a poached lobster medallion.
We're going to garnish it with Oscietra caviar and some flowers.
Very detailed.
There we have it. Look at that!
There's a lot to do.
If you're not organised, then that's where it falls apart.
This is beautiful. Simple, right?
Simple is not the word I would use for this dish. ADAM LAUGHS
This is so complicated that
everything can be wrong slightly, you know?
So you have to be precise.
Oh, Vito, just not be too clumsy, please.
Vito's first job is to carefully separate the fish fillets.
I'm just afraid to cut too much meat.
It's not easy at all.
It's a real skill to fillet a whole turbot.
It's a really expensive product.
We haven't seen a fish dish from Vito in the competition so far.
Turbot is quite meaty, but it's not very thick at all.
He's going to have to take the most extraordinary care.
I'm not going to do it wrong.
So, Craig, you're going to be cooking the main course today.
Great.
Inspired by Adam's European travels, Craig will be responsible for a dish
with one of his more daring combinations -
salt-aged Yorkshire lamb,
stuffed with a sweetbread and lamb's tongue mousse
and served with deep-fried sweetbreads and braised morels
that are topped with a sheep's cheese cream and a herb crust.
Wherever I'm visiting, I love to explore the food culture
in that country.
Lamb and cheese is not something that you see
in an everyday restaurant,
but I feel it's something that really, really works,
particularly in places like Greece.
You know, feta and lamb is a great combination.
So it's weaving together different styles, ingredients to make
something that's hopefully, you know, harmonious on the plate.
Once we've stuffed the lamb,
we're going to caramelise that in a pan,
and then we're going to cook it to a core temperature of 46 degrees.
Mm.
Meat cookery, to me, is massively important.
Lamb should be served pink.
Undercooked lamb, for me, is not something that I enjoy.
No.
If we're too late getting that meat on,
it's not going to be a great finish.
Plating starts with two purees...
Make a mushroom puree,
and you're also going to have to make a wild garlic puree.
..followed by mint and yoghurt-dressed baby gem.
That is so pretty already. Look at that.
Once deep-fried, the sweetbreads are coated in a sticky lamb sauce.
Have you used lamb sweetbreads before?
As it happens... ADAM CHUCKLES
..my first dish I ever cooked in MasterChef
this year was sweetbreads.
So you'll be a dab hand at this, then?
The sweetbreads and morels are then topped
with a sheep's cheese cream.
The lamb is rich and fatty,
the cheese has that nice, acidic, salty notes.
What a treat under there, right?
A herb crust - super thin - and that goes on the top.
And then we're just going to pop that under the salamander.
20, 30 seconds.
Did you see how it just gets that nice shine? Yeah.
Just to melt the crust inside. Yeah.
Too long, it's ruined, it's scrambled, OK?
Gosh.
The very last thing - lamb sauce.
Beautiful texture.
Oh, lovely.
I've never made anything as pretty as that in my life -
bar my children.
And I only made half of them.
How am I going to make that?
I'm completely overwhelmed by it.
It's the most delicious thing I've ever tasted in my entire life.
Craig immediately gets to work on the time-consuming job
of preparing the sweetbreads...
Oh, it's so fiddly!
..which requires removing the sinew
so they don't toughen up when cooked.
I'll tell you something,
I'm not shaking as much as I was the first time
I did sweetbreads in this competition,
because I now know what they are. CRAIG LAUGHS
It's the big difference.
Rochenda will have eight technically-challenging elements
to make for Adam's signature chocolate dessert.
Done a lot of pastry? Um, no.
This is actually my least practised section of menu.
This dish, to me, showcases everything great about chocolate.
It's something that brings back
them nostalgic memories from being in a child.
Interactions with my late granddad, that snap and breaking of chocolate,
enjoying things together is really, really important.
It might look simple, but actually, it's very, very complex.
Well, it doesn't look simple to me.
I love to see technique in desserts.
So, on the bottom, we have the brownie.
Here we've got the mousse.
We've got to make the mousse... Right.
..we've got to freeze the mousse, we've got to portion the mousse,
then we've got to spray the mousse.
You're going to be quite busy.
We've got a cocoa nib whipped ganache in the middle. Wow!
And then we've got to temper some chocolate
and make the swirls around it, and then get that set.
The temper of the chocolate...
Wow.
..is a skill that's traditionally tricky to master.
It takes a few years of practice.
I've only got a few minutes. Is that all right?
ROCHENDA LAUGHS You've got a couple of hours, all right?
And then we've got creme fraiche and vanilla sorbet,
which we'll serve on the side.
So we need to get it frozen and then portioned.
We're going to freeze it in some tubes. Yes.
This is a massive time factor.
The presentation of it is very, very sharp.
And that gives the guest the wow factor
when it's put down in front of them.
How do you feel about that?
Could you have made it any harder? THEY BOTH LAUGH
The key here today is in the mise en place. Yeah.
By the time we get to service, we need to be set up, ready to go.
Ooh!
JOHN:Different textures,
and she has to follow the process exactly...
Mm!
..because this is chemistry.
One little ingredient too much,
and then the whole thing has to start all over again.
It's going to be really tough.
It looks beautiful.
If I can complete a dessert like that,
I'm going to be so proud of myself by the end of the day.
The first element Rochenda will have to make
is the brownie base.
We're just building it.
It's like building a house.
Woo!
I feel like Willy Wonka.
GREGG:You want it light and maybe just a little bit moist inside...
..but not too dry.
You don't want to turn it into a biscuit.
ROCHENDA:Woo, next!
The celebrities have just two and a half hours before service starts.
Look at this big boy.
On the starter,
Vito has made good progress filleting his turbot.
I feel I'm connecting with the fish, you know?
We have a kind of love relationship right now.
It's looking very good.
Mamma mia!
And he's using the bones to flavour the first of his two sauces.
I can smell it.
A bit of champagne, butter, lemon.
GREGG:Vito is going to have to very quickly
learn the art of French sauce making.
VITO:It's a good one. I love it!
GREGG:The Italians, they don't have reductions.
They have brodos - they have broths.
There is a difference in each technique.
VITO:Every ingredient, you know,
it's added in the exact moment it needs to be add.
The fundamentals of making a great sauce
is you have to have that glossiness, that coat the back of the spoon,
but you don't want that over-reduction
so things become bitter.
Make sure we don't get any colour on the bottom. Yeah, OK.
This sauce needs to be beautifully white.
With his sparkling wine sauce reducing,
Vito's next most pressing job is getting his lobsters on to poach.
To make the lobster meat sitting on top of the turbot,
Vito's got to poach the tails for just 30 seconds,
so they come away from the shell.
VITO:One, two...
GREGG:Lobster has got to retain its firmness.
VITO:Where do I put that? Straight in there. Boom!
GREGG:But not overcooked.
VITO:It's a dancing lobster!
Vito's got such energy about him.
But he just needs to make sure we're paying attention
to the little details.
It's all well and good having the energy, you just have to control it.
Meanwhile, Craig's sweetbreads are prepped, and he's underway
with the sheep's cream cheese, which will be piped over the top.
I don't know what the consistency is meant to be like.
Lots and lots of cheese and potato mixed together,
so it's lovely and sticky.
It's like a cheese fondue.
And that's the texture that Craig's going to have to get.
It's got to go into this foaming yoke.
It's complete guesswork.
Coming into a new environment like this,
a kitchen of this size, you know, it can be slightly intimidating.
What is this machine?
This is like getting in a space shuttle.
Start again.
"On" - that's the on button.
Maybe I got to press that.
He just needs to make sure that he controls them nerves,
so we get ourselves moving a little bit more.
So, we're looking for... Think wet mashed potato.
Then once that's done, you need to pass it through a fine sieve.
OK. OK?
While the sheep's cheese blends, he moves on to his other garnishes,
starting with the wild garlic puree.
Look at the colour.
Honestly, that's worthy of, like, a Saint Patrick's Day parade, that.
Look at that. Leprechaun juice.
Across the kitchen, the first of Rochenda's eight dessert elements,
the brownie mix, is almost ready for baking.
It's got to be the same level everywhere, so it cooks evenly.
Ooh, this is cool.
In - nice.
And she's racing to get her salted caramel mousse middle element made,
as it needs to set before being decoratively sprayed
with chocolate before service.
Rochenda's probably got the biggest task in front of her.
Moussey!
The mousse needs to be made, set, portioned.
Moussey-moussey!
Pastry is a science.
It has to be so accurate.
There's a lot that can go wrong.
Very precise measurements and precise temperatures as well.
Think we're on a bit of time pressure now,
so you got to go, go, go, go - get so many jobs done.
I'm just going to be working like crazy from now up until service.
Right, guys,
just about an hour till the first dish leaves the pass.
I think we need to pick the pace up a little bit.
Wahey! Yes, chef!
I think we're a little bit too relaxed.
We need to be in a much better place before we start the service, OK?
Yes, Chef!
With over half the prep time gone...
Make sure it's really, really, really tight.
..Vito has only just started his second sauce...
Strong, eh?
..the lobster and truffle jus,
which needs time to reduce to extract the maximum flavour.
The attention to the detail, the taste is crucial.
I can't stress enough - taste.
You need to taste it,
and then if you think it needs more lemon,
or if you think it's right, then we go from there.
I'm finding it challenging.
It's a complex dish.
And he still needs to make the cauliflower and bonito puree,
which forms the base of the dish.
I'm trying to do as thin as I can.
I don't like to be behind in things, but I will just speed up, you know?
In!
That cauliflower puree can't be the same texture as the sauce.
It's got to be pillowy soft and thick enough to hold up,
but cauliflower can go grainy.
We don't want to overcook it. OK.
If you overcook it and it stews,
it starts to taste like my grandma's vegetables,
because we're steaming it for hours, right?
I think there's a little bit too much smiling
going on here right now.
VITO:It's pretty good! HE LAUGHS
GREGG:Smiles at the end, when you do a good job - great.
Right now, keep focused.
On the main, Craig still has lots to do.
There's so many tiny little bits.
I mean, there's probably 16 different components.
He's got to prep that lamb still.
He's a little bit behind at the minute.
The lamb needs to be stuffed with the tongue and sweetbread mousse
before it can be seared and roasted in the oven.
There's our ideal spot, right? Yeah.
Stick it in. It's like a visit to my proctologist.
"This won't hurt, sir."
GREGG:You've got to make the hole just big enough
for this sausage to pass all the way through.
This is precision cooking.
Right, OK.
Craig also has to tackle the four complex processes involved in making
the herb crust that sits on top of the sweetbreads.
This is my kind of cooking.
Parsley and mint are frozen with liquid nitrogen.
There is technique upon technique upon technique
these celebrities never dreamt was possible from their own hands.
So vibrant and beautifully green.
You use the liquid nitrogen to keep the colour in all the herbs.
The frozen herbs are then blitzed into a paste
and rolled out wafer-thin to form a crust.
It needs to be a lot thinner. A lot thinner? Yeah.
All right.
It's all about concentration and detail.
Adam is now starting to wind up the pressure.
If they're not perfect, we don't use it.
Right, guys, half an hour.
The fish needs to be on the pass.
OK. The lamb needs to go in the oven as well, OK?
We can't be late. OK.
On pastry, Rochenda is also up against it.
TO THE TUNE OF WALKING AWAY: # I'm working away! #
She's only just started on the vanilla and creme fraiche sorbet,
which needs to churn before it can be piped into tubes and frozen.
So, we really need to get this one done... In.
..because we need to get it frozen before we can portion it. Sweet.
So it needs to be that beautiful smooth as well.
Your dessert, actually, is quite complex.
How much are you sweating so far?
Only a little bit. Thank God you can't see under this.
Right, I'm churning.
I'm churning.
Noice!
While the sorbet churns before it can be frozen...
Exacto!
..she moves on to the top layer of her dessert -
the whipped chocolate ganache...
Come on!
Emulsifying with the gelatine and chocolate.
..which needs enough time to chill before being rolled
in tempered chocolate.
Building layers - layers, layers, layers, layers.
Slightly worried about Rochenda.
She's the last one to go today.
There's a lot of technical things that she needs to get right.
It's a lot to do, it's a lot to think about.
I hope the time doesn't catch up with her.
Today's guests are six of the UK's most respected chefs.
Adam's a chef of very high skills,
lots of finesse and using the best quality ingredients
that you can get hold of.
These celebrities need to dig deep and find their inner chefs,
because I think they have a lot of work ahead of them today.
Adam's all about precision.
Every element is always perfect, and without a doubt,
they'll have the best mentorship.
Thank goodness I am not cooking in the kitchen today...
..because I would be sweating.
They're going to be intimidated.
To cook a top chef's food like this,
it's going to be tough for them.
I've known Adam for a number of years now.
He's somebody who I've got very, very high respect for.
He's going to make sure every element of the food is the way
he wants it to be.
Well, here's to a wonderful afternoon, everybody. Cheers.
ALL: Cheers!
With just 20 minutes to go before the first course is served,
Vito's lobster tail is poached and rolled,
but he's still struggling with the precision required at this level.
Some of these are a bit too thick.
They must be perfect. OK.
They all must be the same.
We need to start getting the fish in,
so we need to have all this stuff done.
I'm so concentrated right now.
They slip in my hands.
It's very tricky.
Oh, come on!
The time pressure when you get close to service...
VITO GROANS
..bringing everything together at the same time,
that's actually the real skill of a chef.
Mamma mia!
His last and most crucial job will be to steam the turbot
at exactly 58 degrees, which he can't do until
he's piped on the lobster and truffle mousse.
Vito, we really need to hurry up with this now.
Once the fish is cooking, there's no stopping.
On the main course,
Craig has only just started to sear the stuffed lamb racks,
which then need to be roasted.
You want this really pink and delicious.
If these aren't right, no dish.
Slightly nervous at the minute.
The lamb - that's got to be cooked perfectly.
Lunch is creeping up on us. Hey, lamb,
I got some friends in that dining room I want you to be good for.
OK? I want you really pink, but not bloody.
There we go, man.
Woohoo!
Rochenda's sorbet is ready to be piped into tubes
before going into the blast chiller to freeze.
Gently massage it down.
And then just give it a really good squeeze.
THEY LAUGH
Oh, no!
We just had a bit of a spillage. Don't worry.
With service fast approaching, next on her long to-do list is to get
the salted caramel mousse sprayed before it melts.
Watch out, you might get messy.
All three of them have recipe. which are hugely complex,
Evenly sprayed. Ah!
And they actually don't know if they're on time.
They're trusting the recipe as much as possible.
And Adam's trusting them.
Looks all right? Yeah, they look great.
Nice one, Chef. Thank you.
Into the blast freezer.
And she's yet to start on the delicate job of tempering
the chocolate spirals.
Heat the chocolate up and you cool it down.
And you keep doing that until you get the perfect shiny finish.
Ay, ay, ay! That's all right.
You've got to get the right temperature and you've got
to get it quickly. Which is why Rochenda's finding it so difficult.
I needs to be a lot harder with that, don't I?
Rochenda is now on her third attempt at tempering chocolate.
See, you're putting a little bit too much pressure on this part.
Which shows just how complicated it is.
I'm feeling really stressed, man. We're really under it.
I just got to keep going, keep pushing.
I can do it!
Chocolate will not beat me.
It's crunch time for Vito, as he's the first to face service.
We need to get that fish in the steamer now. OK. OK?
Starter - we've got Cornish turbot
with poached lobster and truffle mousse.
A very technical dish here, I would say.
Both trays in.
I'm really going to be looking at how that turbot is cooked.
So I want to see it just flaking.
Set the timer for 12 minutes. OK.
We start to dress on the pass, yeah?
It's now a race against time to plate all his other elements
before the fish has to come out of the steamer.
Must stay perfect. They look beautiful.
But we need to motor, motor. Yes, yes, yes, yes.
This is what we've been working for.
Always push.
OK, we've got four minutes and then the fish is out,
so we can't be late, all right? Absolutely.
The bonito cauliflower puree...
Yum. Texture's got to be spot-on.
Needs to be silky, smooth.
Good job. It's good. Under pressure. Come on, Vito. Come on.
OK. Let's go. We've got about 30 seconds. Boom! Let's go.
Oven. OK, take the top tray first. To the pass.
We're just going to check it.
Right. It's good? It's very good.
Pressure. So much pressure.
Go, Vito! It looks beautiful.
It's a two-sauce dish. One's got to be light and fresh.
One's got to be deep and, you know, have lots of, like, character.
It's all about balance.
Vito, that is beautiful!
Poached lobster.
If you overcook it, that will be a big no-no for us.
Service! We are ready.
Oh, thank you so much!
How do you feel? Good.
Pressure comes in at the last minute. But... Yes. ..it was good.
Hey, I love it!
Woo!
Vito's starter is steamed Cornish turbot coated in a lobster
and truffle mousse, topped with a lobster medallion and caviar
with a cauliflower and bonito puree,
salted grapes, pickled cucumber, finished with a lobster and truffle
jus and a champagne sauce.
I am anxious, but now I can just, you know, hope that what I've done,
I've done good.
Please say that you like it. Please.
The fish, it's just perfectly cooked.
It's got that beautiful, shiny, lovely, moist texture to it.
I am extremely impressed.
The lobster medallion, possibly a little bit under,
but absolutely fantastic flavours.
Loving the truffle through that mousse.
The cauliflower bonito puree -
it is explosion of texture and taste profile.
There's umami marriaged very well with the fish.
The richness of the lobster jus with the creaminess
of the sparkling wine.
It's just a match made in heaven.
Oh!
This is the first time we've seen Vito cook fish.
And I've got to say, that's cooked absolutely perfectly.
That is an exquisite dish.
And Vito has done a brilliant job.
OK.
Next up, the pressure is on Craig to deliver
the perfect main course.
Got to get these crisp. They're good.
We drain them off, we get them into glaze and get the next lot in.
Frying, they're out, drain them, into this glaze.
A lot has to happen at nearly the same time.
Two sweetbreads in the bottom.
And make sure we don't get any mess on the side of the bowls, OK?
Check, check.
It's a real art to get sweetbreads cooked to perfection.
They're delicate.
They need to make sure it's still nice and juicy, but crispy
on the outside.
GREGG:Yay! You did it!
Come on!
Very pretty.
I like the element of the sheep's cheese in there.
Nice even layer. We can't afford to have any mishaps.
Check, check. Let's go. Go as fast as we can.
Which is going to add a bit of acidity and a bit of earthiness
to the dish.
Good man. Well done.
I can't wait to eat it.
These worry me the most.
OK. Come on. Go, go. This end. Let's go.
Then the lamb, yeah?
Whoa!
That's a beautiful thing.
Yes. You're making that look easy.
CRAIG LAUGHS
A little bit of salt. Salt. Not sugar. Right. Let's go.
I can actually feel my teeth sunken into the juicy lamb.
Oh, my word. That's a beautiful thing.
Looks amazing, Craig. Let's go.
Service, please. Thank you.
Right. Good man. How do you feel?
I loved it.
Whew!
That's what we're here for, is to serve great food and enjoy it.
Oh, man.
That was one of the great days in life.
No Michelin chef's going to teach me how to make a dish like that again.
That's just an outrageous thing to happen.
Craig has cooked sauteed Yorkshire lamb stuffed with a sweetbread
and lamb's tongue mousse,
wild garlic puree, mushroom puree, and mint-and-yoghurt-dressed
baby gem with glazed sweetbreads and braised morels,
topped with a sheep's cheese cream and a herb crust,
all served with a lamb jus.
The lamb is cooked to absolute perfection.
It's very tender, it's nice and pink.
The stuffing... How did they manage to get it so perfect?
I'm going to bring my ruler out.
LAUGHTER
The two purees, the mushroom and the wild garlic pops
a little flavour in your mouth.
The fantastic morels, the sweetbreads.
Just perfect for me.
And then this foam, which has that beautiful flavour
of cheese, and then that lovely herb kind of crust on top.
I mean, skill after skill after skill.
Lamb is beautifully cooked.
Absolutely fantastic. Love it.
This is heaven.
Finally, it's Rochenda, who now needs to bring together all eight
elements of her technically challenging dessert.
Concentrating because it's so delicate.
Almost kind of melts away in your hands.
Ah!
Keep calm.
Oh! Ah!
Let's try and keep it as straight as we can. Cool.
Oh!
Get them all on.
The mousse has got to be light and airy, but still rich
and decadent.
NERVOUS LAUGHTER
Tempering chocolate is such a technical skill.
Ooh! Careful!
Go, Rochenda.
Awesome. OK, let's go quickly.
Otherwise, the sorbet is going to melt.
This is Adam's signature chocolate dessert, so obviously
expecting something special.
If the celebrity can match Adam's skills today,
this is going to be a proper bomb.
A real showstopper.
Service, please.
Well done. Oh, nice one, mate. Thanks so much for having me.
That is really not an easy job to do. You did an amazing job.
It was nerve-racking.
My towers kept falling down, so...
For dessert, Rochenda has made salted caramel mousse on a chocolate
brownie and feuilletine biscuit base,
topped with a cocoa nib whipped ganache
rolled in tempered chocolate spirals and served with a creme fraiche
and vanilla sorbet and a cocoa nib tuile.
It's the grand finale. It's icing on the cake.
BOTH:Hmm.
I hope we've done Chef proud today, because it's his personal recipes
that are very close to his heart, so hopefully they'll be able to eat
it and enjoy it.
The mousse is lovely and light. The salt coming
through, you've got the sweetness and then the bitter notes as well.
I cannot fault this at all.
The tempering of the chocolate is beautiful.
It not only has a beautiful shine and a snap,
but it's delicately thin.
I really, really like the sorbet.
It's very refreshing.
It just melts on your palate.
Massive congrats to whoever put this together, because there's
so many different elements.
It really is a work of art.
That is really challenging.
That is a chocoholic's dream.
APPLAUSE
What a delight to sit here and eat all the hard work
that yous have put into today.
Yous all did absolutely exceptional.
Thank you. Thank you so much. Thank you. Thank you.
Every plate was perfect.
It was clear you were dedicated in delivering
Adam's signature dishes.
And you did that with flair.
So we're going to come around to yours for dinner.
We'll have to get tidied up first.
Thank you. Thank you so much, guys.
GREGG:Right now, it would be hard to knock the smiles off the faces
of our three finalists. They've done an amazing job.
CHEERING
They've learned about detail, definition and the difference
between good and fantastic.
I was really pleased with today.
A group of people who are not professional chefs.
To throw yourself in at the deep end...
All three of them embraced it.
We serve food that I'm proud of, so they should be very,
very proud of it.
It was just so brilliant to receive such wonderful feedback.
Absolutely loved today. It was awesome.
I would love to have this MasterChef infinity, endless and forever.
I'm just loving it so much.
Being in these kitchens is as thrilling as anything I've done
in my career. I've learned so much, and I've changed so much.
There is one more challenge between myself
and being MasterChef champion.
To win it would be amazing.
We are now back to the MasterChef kitchen for our final cook-off.
Oh!
Ah!
One of them's going to take the trophy.
It's an even playing field.
And I say bring the final on.
Next time...
..it's the Celebrity MasterChef final.
Today we dance.
And Craig...Come on. Yes!
..Rochenda...Oh!
..and Vito...Oh, mamma mia.
..go all out to take the title.
We need to burn this place down.
Oh, God, has this worked? Ah!
This is serious, classic cookery.
I don't have any complaints at all.