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It's the Celebrity MasterChef Final.
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Over the last five weeks...
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LAUGHS
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15 famous faces
took on the challenge
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of competing
in the iconic kitchen.
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Oh, my God. It looks bigger,
doesn't it? Yeah! Wow! Going in.
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They were thrown in
at the deep end.
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You have to work like a chef.
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This is scaring
the willies out of me.
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Hello, there! Hello.
Hello, everybody!
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How are you all?
Zoe Ball. Surprise!
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Some fell short...
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It's a bit like dog food, yeah.
Well...
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STAMMERS
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This is a catastrophe.
Catastrophe? What?!
16
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That's not fair.
I don't think it's fixable.
17
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Oh, my God! OK!
You're going to have to push now!
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Come on! I'm bereft.
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Just blown up the blender.
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...while others triumphed...
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I love it. That's really good!
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ERIC LAUGHS
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You have upped your game. Come on!
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Oh! Paul Hollywood? Who are you?
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I'm seriously impressed.
Ooh, ho-ho!
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You are the Sheriff of Taste! Yes!
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The Sheriff of Taste came through.
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It's as perfect a dessert
as I think you're going to get.
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Can you hear the sound
of hungry dog lovers?
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HE HOWLS
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Now, only three remain.
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I'm in the grand final!
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The last cook off,
the final showdown.
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Pew, pew, pew! Let's get it!
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There's one trophy.
There can only be one winner.
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And I might just have to make
that winner me.
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I will go in and just throw
everything I have at it.
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Game face, activated!
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Giorgio, we have come so far,
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but there is one more round to go,
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and it's all to play for.
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All of them want
that Celebrity MasterChef trophy.
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What they do in this kitchen today
will decide everything.
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Ooh, this is nice!
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At the start, if you would
have told me I'd be in the final,
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I would have gone,
"Phhh! jog on, mate."
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When you have to chop everything,
it's just like, urgh.
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Shakira walked into this kitchen
a complete novice.
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I've never even eaten
gnocchi before.
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Before the competition,
I really didn't do much cooking.
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I didn't even know
what a john Dory was.
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Most of my recipes have been
inspired by other people's dishes.
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This is my dad's signature dish.
Where does this come from?
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TikT0k!
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She proved that there is so much
that you can learn
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from social media.
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This is the nicest thing
that I've eaten
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in the competition so far.
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Shakira is a completely
natural cook.
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Hell to the yeah... Bosh! Raa!
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In every team challenge,
she really showed leadership.
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I need a clean surface. Clean up.
Let's get this stuff clean. OK.
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Thank you, Joe. No problem, chef.
There you go.
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Round by round,
she's delivered dishes of the day.
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Shakira.
THEY CHEER
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I love her!
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I'm not happy
with that bottom batch.
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I'm just going to do another.
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Shakira has had some tricky rounds
in this competition.
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That rice doesn't look
like how I imagine it to be.
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Her time management
can be very poor.
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Look, the rice is a disaster.
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Oh! Oh, no!
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Have you filled them all up? No.
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I didn't fill them up.
I ran out of time.
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But when we were at the Ritz,
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she picked up a very difficult
dessert, and she smashed it.
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Service!
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It was just excellent.
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Could I have another one, please!
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Be proud. Thank you!
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From fast food to fine dining,
she throws everything at it.
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The butter chicken is...
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Well, it's definitely better than
one of your dad's!
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For somebody
who started this competition
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as an underdog,
she is a serious contender.
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From my first dish to now, I'm
a different person in the kitchen.
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And I think that in itself
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is something really nice
to take away,
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regardless of the trophy.
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WHISPERS: But I definitely
want the trophy!
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Oh, wow! The competition
has been really hard,
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but the moments
where I've been in the kitchen
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and I've been cooking,
it's been so enjoyable.
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I've loved every minute of it.
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Emily is our Olympic weightlifter,
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and she came here to win.
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If I ain't got enough flavour
in there,
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then I should go home today.
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Her food is rooted
in her Caribbean family.
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The jerk sauce
just really elevated it.
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It's just fantastic.
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These dumplings with the filling
are just incredible.
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She loves and produces
big flavour and spice.
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My favourite thing
is this Scotch bonnet sauce.
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I want the recipe for this.
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Spiced apple with caramelised
plantain really works.
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This is a fantastic dessert.
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Why not bring
the old Moroccan spices?
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Sometimes, the presentation
wasn't fabulous.
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I would have made a little
bit more of an effort
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on the shape of that taco.
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The gnocchi is very irregular.
114
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There's big, small, squashed.
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I think your lattice top doesn't go
right across like a lattice.
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Tastes great.
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But she's like a sponge.
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We can see the distinction
between the biscuit,
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the sponge, the mousse,
the jelly, the glaze.
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If you want to change your career
at any point, you can come to me.
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LAUGHS
Wood.!
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Smells banging.
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After cooking with Tom Shepherd...
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The lamb is looking fantastic
and nicely coloured.
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...her dishes have become
restaurant quality.
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I think the presentation
is brilliant.
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Probably the prettiest thing
I've ever made!
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At the Ritz,
she delivered an incredible lobster.
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Well done!
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BOTH: Aw!
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There is no doubt in my mind that
I can pick the MasterChef trophy up
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with ease, probably with one hand,
133
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but will I be picking it up
at the end of the cook?
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That is the question.
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My MasterChefjourney
in three words?
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Who doesn't want to do a dog event?
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Joyous...
Garhhhhh!
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...panicked...
Ooof!
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...rewarding.
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Lauren has been an absolute force
of nature
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in every single round.
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The precision
that you use on your cutting
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and your making it,
I really can't fault it.
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The batter on the salsify
is beautiful,
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really crisp, really accomplished.
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She's so precise.
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The thickness of the pasta
is perfect.
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She's delivered fantastic flavour,
and a lot of creativity as well.
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Black Forest gateau.
Mission accomplished.
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Smashed it.
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I like to cook from memories
and places I've been.
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Imagine yourself on a veranda
in South Africa with the heat,
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chilling with friends and family.
154
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I've gone to all these places for
racing and you try so many dishes.
155
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If this is a celebration
of your gold medal,
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that was a great celebration.
157
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Lauren is inventive
with her cooking.
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She thinks like a chef.
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You can taste the layers
of the spices. I love it.
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Uh-oh.
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Not good.
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But it's not all been
plain sailing for Lauren.
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You make a big mistake
on the fishcake.
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The meat could have done
with a little bit more cooking.
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My undercooked lamb,
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it was probably
one of my worst dishes.
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Bad day for me. I have a specialism
in under cooking it.
168
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Don't under cook it!
169
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But then she redeemed herself.
170
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The lamb, it's absolutely perfect.
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I could have not done
as good or better.
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Everything we've thrown at Lauren,
she has delivered.
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Lauren,
they're looking absolutely perfect.
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Her knife skills are mad!
175
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She's got skills.
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It was bloody fantastic!
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She moves like a chef.
178
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Service!
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They're looking really good.
180
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And I would be happy to have her
in my brigade.
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THEY CHEER
182
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This competition actually
brought back the nerves
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that I haven't had
in quite a long time
184
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and being a finalist in sport,
185
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because |'m...|'m out
of my comfort zone.
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APPLAUSE
187
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But I'd love to just see
188
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if I can push it one step further
for this final.
189
00:09:50,525 --> 00:09:53,705
Welcome to the Celebrity
MasterChef final.
190
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You have worked incredibly hard
to be here.
191
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We are so, so proud of you.
192
00:10:01,778 --> 00:10:04,540
For your final challenge,
we need three courses
193
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that truly showcase your journey
in this competition -
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your skills, your creativity
and who you've become as a cook.
195
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We're expecting nothing less
than perfection today.
196
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Three hours. Three courses.
197
00:10:20,851 --> 00:10:23,443
One trophy.
198
00:10:23,443 --> 00:10:25,241
For the very last time...
199
00:10:27,291 --> 00:10:28,714
...let's cook.
200
00:10:35,404 --> 00:10:38,372
The vibe in the kitchen
is very intense.
201
00:10:38,372 --> 00:10:40,004
Everyone's locked in today.
202
00:10:42,346 --> 00:10:46,651
There's two titans I'm up against.
They're both medal winners,
203
00:10:46,651 --> 00:10:48,576
and I came second in Love Island.
204
00:10:50,667 --> 00:10:53,303
But today,
we're ending my losing streak.
205
00:10:54,683 --> 00:10:57,464
Shakira is like
the devil in disguise.
206
00:10:58,677 --> 00:11:01,730
But I think it'd be very difficult
for her to psych an Olympian
207
00:11:01,730 --> 00:11:03,236
and a Paralympian out.
208
00:11:05,285 --> 00:11:08,881
I feel like the chill part of Emily
is going to save me in that kitchen
209
00:11:08,881 --> 00:11:11,431
when things get a little too much.
210
00:11:11,431 --> 00:11:14,694
But you never know with Shakira
what she can pull out of the bag.
211
00:11:17,245 --> 00:11:18,919
I just want to prove to everyone
212
00:11:18,919 --> 00:11:22,744
that I don't just trot around
in a bikini and kiss people!
213
00:11:28,136 --> 00:11:31,650
I think a lot of my confidence
comes from childhood.
214
00:11:31,650 --> 00:11:35,246
I've just gone my whole life
with my mum in my ear,
215
00:11:35,246 --> 00:11:39,301
telling me how amazing
and wonderful I am.
216
00:11:39,301 --> 00:11:41,184
And if nobody likes me, she says,
217
00:11:41,184 --> 00:11:43,359
"|t's because
they're jealous of you."
218
00:11:45,326 --> 00:11:49,635
Growing up in Burnley,
most people don't ever leave,
219
00:11:49,635 --> 00:11:52,916
but I just wanted to escape.
220
00:11:52,916 --> 00:11:56,097
Sort of dabbled in acting, did a
bit of modelling when we were kids.
221
00:11:59,234 --> 00:12:02,745
When content creation
and influencing sort of became
222
00:12:02,745 --> 00:12:06,675
on the rise, I was like,
"That's what I want to do."
223
00:12:06,675 --> 00:12:08,557
I applied for Love Island
224
00:12:08,557 --> 00:12:11,610
because it's a fast track
into being an influencer.
225
00:12:13,619 --> 00:12:15,960
And that's just the truth of it!
226
00:12:15,960 --> 00:12:20,727
# For you, my love
227
00:12:24,699 --> 00:12:26,079
# I... #
RECORD SCRATCH
228
00:12:26,079 --> 00:12:29,509
What? Harry! What?
We're on the wonk.
229
00:12:29,509 --> 00:12:31,684
Yeah, we're on the wonk.
230
00:12:31,684 --> 00:12:34,088
Never in a million years
did I anticipate
231
00:12:34,088 --> 00:12:36,180
that I would actually find love
on Love Island.
232
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THEY LAUGH
233
00:12:38,020 --> 00:12:40,488
That was the last thing
I was going in there for.
234
00:12:40,488 --> 00:12:44,504
But I left with a boyfriend,
and we've just moved in together.
235
00:12:48,226 --> 00:12:50,566
In this competition,
236
00:12:50,566 --> 00:12:53,743
I've learned that I definitely
like a challenge,
237
00:12:53,743 --> 00:12:56,503
just because I like to push myself
and just see
238
00:12:56,503 --> 00:13:00,769
if I've got it in me.
And I actually do.
239
00:13:00,769 --> 00:13:03,445
I genuinely think I can
win this competition now.
240
00:13:03,445 --> 00:13:05,745
LINE RINGS
241
00:13:05,745 --> 00:13:08,588
Hello! Hello!
242
00:13:08,588 --> 00:13:12,312
Papa Khan is definitely
the reason why I'm so competitive.
243
00:13:12,312 --> 00:13:15,782
So are you excited? I'm nervous.
just don't overthink it.
244
00:13:15,782 --> 00:13:18,712
I mean, you'll smash it anyway.
I know you will.
245
00:13:18,712 --> 00:13:20,719
| hOpe so!
246
00:13:20,719 --> 00:13:23,438
He would turn absolutely
anything into a competition.
247
00:13:23,438 --> 00:13:26,659
"Who can get up the stairs quickest?
Go, go, go, go, go!"
248
00:13:26,659 --> 00:13:29,086
Shakira, you've got one more cook,
yeah? just one more cook.
249
00:13:29,086 --> 00:13:31,219
Put everything into it,
and bring it home.
250
00:13:31,219 --> 00:13:33,664
Honestly, it'll be a massive
achievement, not just for you,
251
00:13:33,664 --> 00:13:35,589
for all of us. I know, I know!
252
00:13:35,589 --> 00:13:38,369
So I think he would be
secretly really disappointed
253
00:13:38,369 --> 00:13:39,749
if I didn't win now!
254
00:13:41,297 --> 00:13:44,266
I love you. I love you. Bye! Bye!
255
00:13:49,682 --> 00:13:53,447
Hello! Shakira! Hi!
What a journey this has been.
256
00:13:53,447 --> 00:13:55,893
I know. We've come a long way,
haven't we, Grace?
257
00:13:55,893 --> 00:13:57,378
I'm nervous, though. It's a lot.
258
00:13:57,378 --> 00:13:59,635
It's like you sort of cruise through
the competition just thinking,
259
00:13:59,635 --> 00:14:01,830
"Oh, let's just see
if we can get another round."
260
00:14:01,830 --> 00:14:04,569
And now we're at the final.
Like, that trophy is in sight.
261
00:14:04,569 --> 00:14:06,202
You've been manifesting it,
haven't you?
262
00:14:06,202 --> 00:14:09,403
I've been manifesting immensely.
So, OK, first course?
263
00:14:09,403 --> 00:14:11,974
The starter, it was the first dish
I ever made for my boyfriend,
264
00:14:11,974 --> 00:14:15,048
and it was very lazy.
It was freezer dumplings. Hang on.
265
00:14:15,048 --> 00:14:17,119
You had Harry round to your house,
and the first thing
266
00:14:17,119 --> 00:14:19,107
that you made him
was freezer dumplings?
267
00:14:19,107 --> 00:14:21,493
Yeah. Quick and easy, Grace.
So was he impressed
268
00:14:21,493 --> 00:14:24,027
by the freezer dumplings?
He was absolutely blown away.
269
00:14:24,027 --> 00:14:26,391
That's what happens when you look
like someone from Love Island!
270
00:14:26,391 --> 00:14:28,084
Yes, yes!
271
00:14:28,084 --> 00:14:30,364
But this time,
I'm making it from scratch.
272
00:14:30,364 --> 00:14:33,061
I'm doing chicken and pork gyozas
with a satay sauce,
273
00:14:33,061 --> 00:14:34,840
pickled cucumbers,
274
00:14:34,840 --> 00:14:39,773
and a watermelon radish
and a roasted blooming onion.
275
00:14:39,773 --> 00:14:42,260
I absolutely love a blooming onion.
Yes. You know,
276
00:14:42,260 --> 00:14:44,792
they are quite difficult to do,
though, Shakira.
277
00:14:44,792 --> 00:14:47,116
Oh, I mastered it at home. OK.
278
00:14:47,116 --> 00:14:49,564
Yeah, I think I've got that down.
I'm not worried about the onion.
279
00:14:49,564 --> 00:14:52,095
You're up against
really hard competition.
280
00:14:52,095 --> 00:14:53,747
How do you think it's going to go?
281
00:14:53,747 --> 00:14:56,487
They can keep their Olympic
and Paralympic medals.
282
00:14:56,487 --> 00:14:59,101
I'll take the MasterChef trophy.
I love that spirit!
283
00:15:03,367 --> 00:15:07,924
Shakira's starter is chicken
and pork gyoza with spring onion,
284
00:15:07,924 --> 00:15:09,639
ginger and soy.
285
00:15:09,639 --> 00:15:11,625
Oh, this is going to be really hard.
286
00:15:11,625 --> 00:15:14,594
The filling needs
to be really succulent.
287
00:15:14,594 --> 00:15:19,299
Trying to work out the filling
ratio and also how to fold.
288
00:15:19,299 --> 00:15:21,326
Every day's a school day!
289
00:15:21,326 --> 00:15:24,567
They need to be sealed properly.
290
00:15:24,567 --> 00:15:27,578
She has to have a very delicate
hand when she does it.
291
00:15:27,578 --> 00:15:30,609
It really needs to be a tight
thing.
292
00:15:30,609 --> 00:15:32,866
I didn't know
how to do these before,
293
00:15:32,866 --> 00:15:35,062
but I drew a little picture.
294
00:15:35,062 --> 00:15:36,400
Now I'm a dumpling master!
295
00:15:38,282 --> 00:15:41,165
Shakira's satay sauce
has a little twist.
296
00:15:41,165 --> 00:15:45,700
She's using gochujang,
Korean fermented chilli paste.
297
00:15:45,700 --> 00:15:49,381
It has to be really smooth
and super flavoursome.
298
00:15:49,381 --> 00:15:51,576
This is my red onion.
299
00:15:51,576 --> 00:15:56,675
That's going to be my blooming
little lotus for my gyozas.
300
00:15:56,675 --> 00:15:59,350
The onion needs to have been
seasoned nicely,
301
00:15:59,350 --> 00:16:03,906
put into the oven with enough oil
that it begins to cook, caramelise,
302
00:16:03,906 --> 00:16:06,834
and start to look
like a blooming flower.
303
00:16:06,834 --> 00:16:11,222
But I'm not sure whether
that really goes with gyoza.
304
00:16:12,225 --> 00:16:14,902
But there is one person
in this kitchen
305
00:16:14,902 --> 00:16:18,542
that has surprised us all the time.
That is Shakira.
306
00:16:20,277 --> 00:16:23,455
I think I'm on track. I hope.
But something can always go wrong.
307
00:16:26,026 --> 00:16:27,885
There's a lot to do.
308
00:16:27,885 --> 00:16:30,101
But you have to stay chilled
and calm.
309
00:16:30,101 --> 00:16:31,755
You can't change the situation,
310
00:16:31,755 --> 00:16:33,740
but you can change
how you handle it.
311
00:16:33,740 --> 00:16:35,664
Today, I'm going to
throw it all out there.
312
00:16:37,042 --> 00:16:39,112
In my career, there's weights
that I've attempted
313
00:16:39,112 --> 00:16:42,375
on a competition stage that I've
never done in training before.
314
00:16:43,775 --> 00:16:45,468
Sometimes you have to take risks.
315
00:16:45,468 --> 00:16:48,165
You don't get where I got
in life without taking risks.
316
00:16:56,023 --> 00:17:00,998
I grew up in Nottingham with my mum,
dad and my younger sister Kelsie.
317
00:17:02,690 --> 00:17:06,370
A typical Sunday in our household
is you'll be sleeping,
318
00:17:06,370 --> 00:17:10,154
and next minute, you hear the reggae
come on and you can hear Dad
319
00:17:10,154 --> 00:17:11,849
start cooking downstairs.
320
00:17:13,271 --> 00:17:14,986
I used to ask,
see if I could help with it,
321
00:17:14,986 --> 00:17:17,307
or if I could peel this,
or if I could chop this.
322
00:17:17,307 --> 00:17:19,966
As long as I can remember,
I've always loved food.
323
00:17:22,495 --> 00:17:27,030
What got me into weightlifting
is I actually did athletics first,
324
00:17:27,030 --> 00:17:30,039
so I was a thrower,
hammer, shot and discus.
325
00:17:30,039 --> 00:17:31,755
Somebody said to me
that if I started doing
326
00:17:31,755 --> 00:17:34,452
the Olympic weightlifting movements,
that it would make me stronger
327
00:17:34,452 --> 00:17:35,938
and make me throw the shot further.
328
00:17:35,938 --> 00:17:38,259
And so I thought, "What's the worst
that can happen?"
329
00:17:38,259 --> 00:17:39,765
Can she hold it?
330
00:17:41,521 --> 00:17:43,549
Yes, she can!
331
00:17:43,549 --> 00:17:46,603
I just really enjoyed it.
I went to the English Championships,
332
00:17:46,603 --> 00:17:51,266
and, yeah, pretty much the rest
is history, literally.
333
00:17:52,583 --> 00:17:56,076
Both my Olympic medals
are very special.
334
00:17:56,076 --> 00:17:58,335
She is making history here!
335
00:17:58,335 --> 00:18:02,370
My silver was the first-ever
by a British female.
336
00:18:02,370 --> 00:18:05,132
I didn't actually realise
the magnitude of what I'd done,
337
00:18:05,132 --> 00:18:07,622
really, until I came back.
338
00:18:07,622 --> 00:18:10,654
So, hands up towards the ceiling.
then your left hand out to the side,
339
00:18:10,654 --> 00:18:12,370
keeping resistance through there.
340
00:18:12,370 --> 00:18:14,419
What I've learned
in this competition...
341
00:18:14,419 --> 00:18:16,575
Bring the arms up.
342
00:18:16,575 --> 00:18:20,800
...if you are at the highest level,
it takes dedication, commitment,
343
00:18:20,800 --> 00:18:23,624
and it takes hours
and hours of work.
344
00:18:23,624 --> 00:18:25,526
It's the passion
and the care that I have.
345
00:18:25,526 --> 00:18:27,345
Like, if I'm going to do something,
346
00:18:27,345 --> 00:18:29,163
I'm going to do it
to the best of my ability.
347
00:18:29,163 --> 00:18:31,652
I'm going to give it
as much as I can.
348
00:18:31,652 --> 00:18:34,328
So I'm very determined to win.
349
00:18:38,299 --> 00:18:40,013
Emily. Hello!
350
00:18:40,013 --> 00:18:42,438
Is it more stressful to be
in the MasterChef kitchen,
351
00:18:42,438 --> 00:18:44,947
or the Olympics?
It is definitely more stressful
352
00:18:44,947 --> 00:18:48,042
to be in the MasterChef kitchen.
Ooh. Yeah. What are you cooking us?
353
00:18:48,042 --> 00:18:50,532
The name of my menu
is called Everything lrie.
354
00:18:50,532 --> 00:18:52,206
So it's something
we say in the Caribbean
355
00:18:52,206 --> 00:18:53,987
when everything's good,
you're chilling,
356
00:18:53,987 --> 00:18:55,430
you've got no worries.
357
00:18:55,430 --> 00:18:58,296
And I want you two guys to feel like
that after you've eaten my food.
358
00:18:58,296 --> 00:19:00,555
Yeah. So I want you to be like,
"Everything's irie."
359
00:19:00,555 --> 00:19:03,023
So the starter will be a twist
on a dish we have
360
00:19:03,023 --> 00:19:05,010
that's called escovitch fish.
361
00:19:05,010 --> 00:19:06,788
But I'm going to do it
with scallops instead.
362
00:19:06,788 --> 00:19:09,237
So it's like a pickled veg
with the scallops,
363
00:19:09,237 --> 00:19:11,977
lime gel, a coriander oil,
and then finish it with like
364
00:19:11,977 --> 00:19:14,068
a spicy dust over the top
of the scallops.
365
00:19:14,068 --> 00:19:17,267
My parents are my biggest fans.
My dad's a very honest guy,
366
00:19:17,267 --> 00:19:20,674
and he said that I'm trying
to make Caribbean food posh!
367
00:19:20,674 --> 00:19:23,895
So I said, "That is exactly
what I'm trying to do, Trev!
368
00:19:23,895 --> 00:19:26,718
"|t's exactly what I'm trying to do.
I'm glad you got that!"
369
00:19:31,380 --> 00:19:34,748
Emily's starter is seared scallops.
370
00:19:34,748 --> 00:19:37,298
Scallops are a wonderful way
to open a meal.
371
00:19:37,298 --> 00:19:39,307
It's my first time cooking scallops,
actually.
372
00:19:39,307 --> 00:19:42,739
They need to be plump and juicy,
and not overcooked.
373
00:19:42,739 --> 00:19:45,604
You've got to pat dry these
before you cook them,
374
00:19:45,604 --> 00:19:48,469
because they're a bit fishy,
aren't they? A bit slimy.
375
00:19:50,873 --> 00:19:53,987
The escabeche, she's making
with peppers, onions and carrots.
376
00:19:53,987 --> 00:19:55,807
Cutting must be really perfect.
377
00:19:55,807 --> 00:19:59,091
It needs to have that crunchiness,
and it needs to have that acidity
378
00:19:59,091 --> 00:20:00,576
that it carries through.
379
00:20:00,576 --> 00:20:02,709
I'm just testing some cassava chips.
380
00:20:02,709 --> 00:20:04,611
I've used a different
man do line this time,
381
00:20:04,611 --> 00:20:06,325
and it's come out a lot thinner,
so I just want to see
382
00:20:06,325 --> 00:20:08,980
if they're just, like, nonexistent.
383
00:20:08,980 --> 00:20:11,070
The cassava chips,
that's giving us crunch.
384
00:20:11,070 --> 00:20:13,621
They can't be too oily.
They can't be burned.
385
00:20:13,621 --> 00:20:16,236
They need to make their mark
on the plate.
386
00:20:16,236 --> 00:20:18,848
And I don't want them too big and
bulky like I made them last time,
387
00:20:18,848 --> 00:20:23,031
because it's for the starter, so I
want them to be elegant and small.
388
00:20:23,031 --> 00:20:25,477
And then she's also making us
a coriander oil.
389
00:20:25,477 --> 00:20:28,948
There are so many really
big flavours on this plate.
390
00:20:28,948 --> 00:20:30,599
This dish is all about balance.
391
00:20:32,920 --> 00:20:34,740
Everything's still irie!
392
00:20:36,559 --> 00:20:39,966
I've got a fellow Olympian
behind me,
393
00:20:39,966 --> 00:20:41,639
and pocket rocket Shakira,
394
00:20:41,639 --> 00:20:45,322
who comes out with the most magical,
flawless dishes.
395
00:20:45,322 --> 00:20:47,141
So I will be head down,
396
00:20:47,141 --> 00:20:49,839
might crack the occasional joke,
but I've really got to focus
397
00:20:49,839 --> 00:20:51,532
on getting each
of the elements right.
398
00:20:59,227 --> 00:21:00,839
My approach to life
has sort of been,
399
00:21:00,839 --> 00:21:04,289
"Whatever you throw at me,
I will conquer, I will rise,
400
00:21:04,289 --> 00:21:06,132
"and even in defeat,
I will go again."
401
00:21:08,808 --> 00:21:11,862
I was born missing
my lower right forearm.
402
00:21:11,862 --> 00:21:14,454
And the doctor said, "The only
thing she won't be able to do
403
00:21:14,454 --> 00:21:15,963
"is play the piano."
404
00:21:15,963 --> 00:21:17,595
And I always say to people,
405
00:21:17,595 --> 00:21:21,380
"If I wanted to play the piano,
I'm going to go play the piano."
406
00:21:21,380 --> 00:21:24,746
So for me, childhood was probably
a bit of exploration
407
00:21:24,746 --> 00:21:26,335
on what I could and couldn't do.
408
00:21:28,656 --> 00:21:31,959
This is where I credit my parents,
because they made me determined.
409
00:21:36,913 --> 00:21:40,386
Since then, it's just been sport,
and me understanding
410
00:21:40,386 --> 00:21:43,270
that I don't need
to place limits on myself.
411
00:21:48,750 --> 00:21:53,476
When I was 14, I qualified
for my first Paralympics.
412
00:21:58,035 --> 00:22:01,881
But sport has definitely empowered
me to believe in myself,
413
00:22:01,881 --> 00:22:04,537
and to understand that hard work,
414
00:22:04,537 --> 00:22:08,154
dedication and consistency
will get me the gold medal.
415
00:22:10,810 --> 00:22:15,574
Tokyo itself was the best moment
I've had in my career.
416
00:22:17,749 --> 00:22:19,568
The moment I got the gold medal
and they were like,
417
00:22:19,568 --> 00:22:22,706
"Your new Paralympic champion,
Lauren..." and I was like,
418
00:22:22,706 --> 00:22:25,571
I could not believe
that I had done it.
419
00:22:30,317 --> 00:22:33,850
If I was to miraculously win
the MasterChef trophy,
420
00:22:33,850 --> 00:22:37,804
it would probably take pride
of place next to my gold medal.
421
00:22:37,804 --> 00:22:39,895
But I wouldn't
have it on display too much,
422
00:22:39,895 --> 00:22:41,799
because then everybody
that stepped in the house
423
00:22:41,799 --> 00:22:45,163
would be expecting this
Michelin-star-standard dinner,
424
00:22:45,163 --> 00:22:47,024
and I probably am going
to serve them the cottage pie,
425
00:22:47,024 --> 00:22:49,346
and they'll probably be a bit
like, "Oh."
426
00:22:49,346 --> 00:22:51,397
Ki!
427
00:22:51,397 --> 00:22:53,969
Oi! What are you doing?
428
00:22:56,437 --> 00:22:57,878
OK!
429
00:22:57,878 --> 00:23:00,805
But I'm prepared, I'm ready,
I have a race plan.
430
00:23:00,805 --> 00:23:02,248
Bring on the final!
431
00:23:07,705 --> 00:23:10,990
Lauren, Lauren. Hello!
How are you feeling?
432
00:23:10,990 --> 00:23:12,684
In control, currently.
433
00:23:12,684 --> 00:23:16,049
But then it's towards the back end
that it will be like, "Gahh!"
434
00:23:16,049 --> 00:23:18,498
Is preparing for a final
in the MasterChef kitchen
435
00:23:18,498 --> 00:23:21,948
like preparing as an athlete?
It feels quite similar.
436
00:23:21,948 --> 00:23:24,458
I mean, I have three sports to do,
three courses.
437
00:23:24,458 --> 00:23:26,341
You know,
there's a thing going on here!
438
00:23:26,341 --> 00:23:28,347
But I can do a triathlon
in my sleep.
439
00:23:28,347 --> 00:23:32,130
I can't cook in my sleep!
So this is a little petrifying.
440
00:23:32,130 --> 00:23:34,138
What are we going to have
for a starter?
441
00:23:34,138 --> 00:23:37,421
You have got seared scallops
with a coconut dhal.
442
00:23:37,421 --> 00:23:39,638
It's a hearty meal.
I needed a starter
443
00:23:39,638 --> 00:23:42,312
that would be quick, but powerful.
444
00:23:42,312 --> 00:23:44,068
Are your family happy
about you being here?
445
00:23:44,068 --> 00:23:45,552
They're very happy.
446
00:23:45,552 --> 00:23:48,125
Dad did message this morning
and was like, "Come on, Lauren!"
447
00:23:48,125 --> 00:23:51,176
So Dad is the driving force!
Good luck.
448
00:23:51,176 --> 00:23:53,811
I can't wait to taste this.
Fantastic.
449
00:23:53,811 --> 00:23:55,233
Thank you very much, guys.
450
00:23:58,660 --> 00:24:01,922
Don't think I can get this wrong.
Famous last words!
451
00:24:03,135 --> 00:24:05,684
Lentils with scallop,
never had it before.
452
00:24:05,684 --> 00:24:07,232
I love the idea.
453
00:24:07,232 --> 00:24:12,375
I don't want the dhal to overpower
how you taste the scallops.
454
00:24:12,375 --> 00:24:17,310
This dhal is made with lentils,
coconut milk, and curry spices.
455
00:24:17,310 --> 00:24:19,653
It needs to have a depth of flavour,
456
00:24:19,653 --> 00:24:22,165
because you can get the consistency
beautiful and silky,
457
00:24:22,165 --> 00:24:24,235
and then you eat it
and it's just nothing.
458
00:24:25,364 --> 00:24:28,124
On paper, it's a very interesting
dish to taste.
459
00:24:29,629 --> 00:24:31,928
Finalists, one hour is gone.
460
00:24:31,928 --> 00:24:34,313
Really? Oh, gosh!
461
00:24:34,313 --> 00:24:37,532
So I'm starting on my duck.
I've got to score the skin,
462
00:24:37,532 --> 00:24:40,290
so then the fat renders
properly in the pan.
463
00:24:42,421 --> 00:24:44,846
For my main course,
I'm doing duck
464
00:24:44,846 --> 00:24:46,291
with fondant potatoes...
465
00:24:47,774 --> 00:24:49,781
...braised asparagus,
466
00:24:49,781 --> 00:24:53,673
and a gorgeous
cherry and portjus sauce.
467
00:24:56,246 --> 00:24:57,794
And I think I've got the formula
468
00:24:57,794 --> 00:24:59,656
to make the judges go,
"Quack, quack!"
469
00:25:01,664 --> 00:25:05,031
The cooking of that breast
of duck... It's going to be tricky!
470
00:25:05,031 --> 00:25:06,852
...you've got to be really,
really careful of that.
471
00:25:06,852 --> 00:25:09,217
Are you confident with that?
No, I'm very worried about it.
472
00:25:09,217 --> 00:25:11,916
So when I did it at home, I followed
the instructions off the packet.
473
00:25:11,916 --> 00:25:14,090
It wasn't great.
So I've done my research this time.
474
00:25:14,090 --> 00:25:15,701
Yeah. I know what I'm doing.
475
00:25:15,701 --> 00:25:18,606
I know the science behind it. OK.
And hopefully it pays off.
476
00:25:20,593 --> 00:25:23,522
Take a breather
before we attack the duck.
477
00:25:23,522 --> 00:25:27,556
A duck breast is always one
of the best pieces of meat.
478
00:25:28,853 --> 00:25:31,529
The trick is to render
that fat very well,
479
00:25:31,529 --> 00:25:34,308
so starting with a really cold pan.
480
00:25:34,308 --> 00:25:35,710
It sounds weird.
481
00:25:35,710 --> 00:25:37,487
There's no sizzle like normal.
482
00:25:37,487 --> 00:25:39,621
But I've just got
to trust the process on this one.
483
00:25:39,621 --> 00:25:42,026
As the temperature comes up,
it melts.
484
00:25:42,026 --> 00:25:43,554
You release some of the fat,
485
00:25:43,554 --> 00:25:46,295
and then you have enough fat to cook
the whole breast together.
486
00:25:46,295 --> 00:25:50,413
It's getting there, but it's not got
that really crispy skin that I want.
487
00:25:50,413 --> 00:25:53,823
I want it to have
beautiful pink breast,
488
00:25:53,823 --> 00:25:55,831
and I want that piece of skin
489
00:25:55,831 --> 00:25:59,594
to be crispy on top,
and beautiful colour.
490
00:25:59,594 --> 00:26:02,543
I'm going to start
with my fondant potatoes.
491
00:26:02,543 --> 00:26:04,132
A good fondant potato,
492
00:26:04,132 --> 00:26:06,265
they are crisp and wonderful,
493
00:26:06,265 --> 00:26:09,086
but inside, soft and yielding.
494
00:26:09,086 --> 00:26:14,273
My cherry port wine sauce
is absolutely out of this world.
495
00:26:14,273 --> 00:26:16,825
People are going to be begging me
for the recipe.
496
00:26:16,825 --> 00:26:19,544
You have to really balance
the saltiness
497
00:26:19,544 --> 00:26:21,530
into that cherry sauce,
498
00:26:21,530 --> 00:26:24,313
because if it's too sweet,
it could be a little sickly.
499
00:26:27,595 --> 00:26:28,934
That's a joke!
500
00:26:28,934 --> 00:26:30,775
I'm going to get started
on the beef short rib,
501
00:26:30,775 --> 00:26:32,845
because I need to get
the braise on ASAP.
502
00:26:34,811 --> 00:26:38,241
My main is a brown stew short rib.
503
00:26:38,241 --> 00:26:40,792
The reason why I decided to do
the brown stew
504
00:26:40,792 --> 00:26:42,381
is because it was something
505
00:26:42,381 --> 00:26:44,809
that the judges
absolutely loved last time.
506
00:26:44,809 --> 00:26:46,924
Obviously, I didn't really give
them that much of it,
507
00:26:46,924 --> 00:26:48,847
because it was only
in the middle of a dumpling.
508
00:26:48,847 --> 00:26:52,235
Brown stew is one
of my favourite things.
509
00:26:52,235 --> 00:26:54,640
Its base is all-purpose seasoning.
510
00:26:54,640 --> 00:26:57,003
It's also got a lot of thyme
and ginger.
511
00:26:57,003 --> 00:26:59,073
It's got sweetness to it.
512
00:26:59,073 --> 00:27:01,730
But if it doesn't pack a punch,
brown stew has failed.
513
00:27:03,260 --> 00:27:05,227
We're coming together nicely.
514
00:27:05,227 --> 00:27:07,382
It's a good sign
when it starts to come away.
515
00:27:07,382 --> 00:27:11,000
I'm doing fondant.
We had done fondant potatoes
516
00:27:11,000 --> 00:27:13,446
before, way back
in the quarterfinals.
517
00:27:14,659 --> 00:27:16,603
I thought, how can I, you know,
do those,
518
00:27:16,603 --> 00:27:18,151
but then in a Caribbean way?
519
00:27:18,151 --> 00:27:20,556
So I've decided to do it
with a plantain.
520
00:27:20,556 --> 00:27:22,270
The consistency of potato
521
00:27:22,270 --> 00:27:24,674
and the consistency of plantain
is very different.
522
00:27:24,674 --> 00:27:27,665
There is a really big problem.
They could become very mushy
523
00:27:27,665 --> 00:27:29,547
as soon as they get cooked properly.
524
00:27:30,926 --> 00:27:33,875
Look at those, though!
They look fire.
525
00:27:33,875 --> 00:27:37,494
Now I'm just about
to get my callaloo puree on.
526
00:27:37,494 --> 00:27:40,485
Callaloo is a Caribbean spinach.
527
00:27:40,485 --> 00:27:43,161
The callaloo still needs to have
some kind of fibrousness to it,
528
00:27:43,161 --> 00:27:44,855
but it can't be too mushy.
529
00:27:44,855 --> 00:27:46,780
Yeah, it is a nice green colour,
to be fair.
530
00:27:46,780 --> 00:27:48,160
And it does smells really good.
531
00:27:49,561 --> 00:27:53,219
Finally, to finish it all off,
there will be a Scotch bonnet glaze,
532
00:27:53,219 --> 00:27:55,038
which essentially
is just replicated
533
00:27:55,038 --> 00:27:58,613
from the one that I did
in the Celebration challenge.
534
00:27:58,613 --> 00:28:00,641
Giorgio loved it,
asked for the recipe,
535
00:28:00,641 --> 00:28:03,401
so I thought, you know,
if it's not broken, don't fix it.
536
00:28:04,677 --> 00:28:06,517
Pancake mix!
537
00:28:06,517 --> 00:28:09,425
For the main course,
I'm going to cook beef Wellington,
538
00:28:09,425 --> 00:28:11,452
and hope that it comes out
delicious,
539
00:28:11,452 --> 00:28:13,879
because if it does, it will be
the ultimate show-stopper.
540
00:28:16,113 --> 00:28:19,333
Lauren, beef Wellington terrifies
cooks at the best of times,
541
00:28:19,333 --> 00:28:22,070
when they're just having
a casual dinner party.
542
00:28:22,070 --> 00:28:24,287
You're making one in the final!
543
00:28:24,287 --> 00:28:26,774
Yes. Ambitious as always, Grace!
544
00:28:26,774 --> 00:28:30,350
And it will either go perfectly
and flawless and you'll love it,
545
00:28:30,350 --> 00:28:32,484
or I die trying.
546
00:28:32,484 --> 00:28:34,303
Go big! Or go home!
547
00:28:36,560 --> 00:28:40,178
I feel as though beef Wellington
is a special occasion,
548
00:28:40,178 --> 00:28:42,855
and what is more special
than the MasterChef final?
549
00:28:44,006 --> 00:28:46,807
Beef Wellington,
everything must work.
550
00:28:46,807 --> 00:28:51,195
The key is to really sear
that beef really, really well,
551
00:28:51,195 --> 00:28:54,392
so you seal
all the juices inside.
552
00:28:54,392 --> 00:28:57,049
I'm just wrapping the beef
in Parma ham.
553
00:28:57,049 --> 00:28:59,371
It's kind of the fun part,
I guess.
554
00:28:59,371 --> 00:29:02,152
Who doesn't like a bit of Parma ham?
555
00:29:02,152 --> 00:29:06,208
The pancake should take any moisture
that the meat will release.
556
00:29:06,208 --> 00:29:08,801
But Lauren made the pancake a little
bit too thick,
557
00:29:08,801 --> 00:29:12,795
so she found it a little
bit difficult to wrap them around.
558
00:29:12,795 --> 00:29:14,947
It's so difficult with one arm!
559
00:29:16,681 --> 00:29:19,815
She's managed, and now she's putting
the pastry on.
560
00:29:19,815 --> 00:29:22,722
The pastry needs to be perfect.
561
00:29:22,722 --> 00:29:27,401
The idea is that the crust must be
so crispy and the inside so moist.
562
00:29:28,822 --> 00:29:32,356
My head is spinning with the risks
she's taking.
563
00:29:32,356 --> 00:29:34,783
It's really difficult with
a beef Wellington,
564
00:29:34,783 --> 00:29:38,231
because you can cook it to how
you think it should be cooked,
565
00:29:38,231 --> 00:29:40,594
you can meat-probe it,
you can look at the golden crust,
566
00:29:40,594 --> 00:29:43,039
but until the moment
where you cut into it,
567
00:29:43,039 --> 00:29:46,529
you don't know how well the beef
is cooked.
568
00:29:46,529 --> 00:29:49,939
The tail bits of the beef fillet,
569
00:29:49,939 --> 00:29:52,887
they're going to be adding flavour
to my red wine jus.
570
00:29:54,184 --> 00:29:57,570
Obviously, there
is no beef Wellington
571
00:29:57,570 --> 00:30:01,041
if you can't serve it with a really
good red wine sauce.
572
00:30:02,694 --> 00:30:06,287
When I was at the Ritz,
I made the lamb red wine jus.
573
00:30:06,287 --> 00:30:08,940
So I'm hoping that, you know,
transferable skills,
574
00:30:08,940 --> 00:30:11,219
I've learned something.
575
00:30:11,219 --> 00:30:13,183
The mash is here.
576
00:30:13,183 --> 00:30:15,253
SIGHS: Nearly there.
577
00:30:15,253 --> 00:30:19,768
Truffle mash, a very decadent side
to go with this beef Wellington.
578
00:30:19,768 --> 00:30:22,987
What I would like is a hint
of truffle.
579
00:30:22,987 --> 00:30:24,890
If you really misuse
the truffle oil,
580
00:30:24,890 --> 00:30:27,127
then it'll take over the whole dish.
581
00:30:29,531 --> 00:30:31,831
I don't want to give them
a standard Wellington.
582
00:30:31,831 --> 00:30:33,819
I want to give them
a beautiful Wellington,
583
00:30:33,819 --> 00:30:36,347
beautiful accompaniments,
and blow their minds.
584
00:30:39,690 --> 00:30:41,634
Finalists, one hour!
585
00:30:41,634 --> 00:30:42,638
Whoa.
586
00:30:44,164 --> 00:30:46,734
We'll get there, we'll get there.
587
00:30:46,734 --> 00:30:52,882
My dessert, I'm doing classic,
timeless, old-school, Northern -
588
00:30:52,882 --> 00:30:54,556
jam rely-POW!
589
00:30:57,799 --> 00:30:59,536
My jam rely-poly,
590
00:30:59,536 --> 00:31:02,002
that's my favourite dessert
in the whole entire world.
591
00:31:02,002 --> 00:31:03,905
And they don't do it in London,
Giorgio.
592
00:31:03,905 --> 00:31:06,937
I said, "Why is there no jam
roly-poly anywhere?"
593
00:31:06,937 --> 00:31:09,282
These Southerners didn't even know
what it were.
594
00:31:09,282 --> 00:31:11,104
These Southerners! They said,
"That's a Swiss roll."
595
00:31:11,104 --> 00:31:13,006
I said, "|t's not a Swiss roll!"
596
00:31:13,006 --> 00:31:15,326
So you're making your
suet pastry there? Yes.
597
00:31:15,326 --> 00:31:17,396
My mouth is actually watering
as I'm standing here.
598
00:31:17,396 --> 00:31:19,426
GRACE LAUGHS
599
00:31:22,416 --> 00:31:24,715
OK, just chill out,
Shakira, chill out.
600
00:31:26,492 --> 00:31:30,421
Jam roly-poly might seem
really simple,
601
00:31:30,421 --> 00:31:34,457
but it's actually quite
a technical dish.
602
00:31:34,457 --> 00:31:37,069
You've got to get even layers
603
00:31:37,069 --> 00:31:40,833
of that dough and jam, and roll it,
and it can't spill out.
604
00:31:40,833 --> 00:31:42,525
No-one wants a sloppy roly-poly.
605
00:31:43,695 --> 00:31:47,396
So I'm actually a roly-poly roller
master.
606
00:31:50,679 --> 00:31:53,315
And then we're going to steam it
in the oven,
607
00:31:53,315 --> 00:31:55,844
so that's why we've made
the roly-poly handbag.
608
00:31:55,844 --> 00:31:59,105
Now available in all
major retailers.
609
00:31:59,105 --> 00:32:01,218
She's serving it
with vanilla custard.
610
00:32:01,218 --> 00:32:03,351
Custard means so much
to English people, doesn't it?
611
00:32:03,351 --> 00:32:06,404
Custard is a way
of life on this island, Giorgio.
612
00:32:06,404 --> 00:32:08,852
The French call it
"la creme anglaise."
613
00:32:08,852 --> 00:32:11,529
Absolutely.
It's like the English cream.
614
00:32:11,529 --> 00:32:14,186
Yeah, well, we invented most
of the good things here.
615
00:32:16,318 --> 00:32:18,010
My milk curdled on my custard,
616
00:32:18,010 --> 00:32:21,523
but I've still got time to do it,
so it's all right.
617
00:32:21,523 --> 00:32:25,266
I am starting on a panna cotta,
so I'm going to get that heated up,
618
00:32:25,266 --> 00:32:28,424
get that in the moulds and then get
that in the fridge ASAP.
619
00:32:30,766 --> 00:32:32,104
So my final course, the dessert,
620
00:32:32,104 --> 00:32:34,591
I was pondering over this one
for a while on what to do,
621
00:32:34,591 --> 00:32:37,874
I wasn't really sure.
622
00:32:37,874 --> 00:32:41,054
And I was obviously trying to keep
it within the Caribbean theme.
623
00:32:41,054 --> 00:32:44,672
So that's why, in the end, I came
up with a coconut panna cotta.
624
00:32:46,261 --> 00:32:48,373
This is your first panna cotta
in the kitchen.
625
00:32:48,373 --> 00:32:51,448
It is, it is. It'll need to be
really wobbly, yeah. They want to
626
00:32:51,448 --> 00:32:54,460
be, like, really wobbly. They need
to dance on the plate. That's it,
627
00:32:54,460 --> 00:32:55,862
they need to dance on the plate. OK.
628
00:32:55,862 --> 00:32:57,452
We want everything
to be dancing today -
629
00:32:57,452 --> 00:32:59,690
dancing in flavour
and dancing on the plate.
630
00:33:02,658 --> 00:33:04,812
The panna cotta needs to have
that flavour
631
00:33:04,812 --> 00:33:06,759
of the coconut coming through.
632
00:33:06,759 --> 00:33:09,036
I want to see wobble, eh?
633
00:33:09,036 --> 00:33:11,649
If it doesn't wobble,
that's not a panna cotta.
634
00:33:11,649 --> 00:33:13,321
SHE LAUGHS
635
00:33:13,321 --> 00:33:15,621
The panna cottas are wobbly,
so that's good.
636
00:33:15,621 --> 00:33:18,004
I'm going to do the pineapples now.
637
00:33:19,488 --> 00:33:24,382
I really enjoyed doing the rum
flambe last time with the plantain,
638
00:33:24,382 --> 00:33:27,078
so I realised I could do
that again with the pineapple,
639
00:33:27,078 --> 00:33:29,400
and rum and pineapple go really
well together.
640
00:33:31,219 --> 00:33:33,247
Pineapple is very sweet.
When you roast it,
641
00:33:33,247 --> 00:33:35,444
it gets more sweet.
You have the rum,
642
00:33:35,444 --> 00:33:39,043
it's going to really elevate it
to a great flavour.
643
00:33:39,043 --> 00:33:41,990
I'm doing a lime granita.
644
00:33:41,990 --> 00:33:43,684
Basically, like a lime sorbet.
645
00:33:43,684 --> 00:33:46,194
It can't just be citrus, lime.
646
00:33:46,194 --> 00:33:49,037
It really needs
to still have a sweetness to it.
647
00:33:49,037 --> 00:33:52,131
The flavour really needs
to be really strong in this.
648
00:33:53,449 --> 00:33:56,022
Basically forgot to get my granita
in the freezer.
649
00:33:56,022 --> 00:33:58,699
It's OK, it's in now,
650
00:33:58,699 --> 00:34:02,587
and I put it in the blast
so that it happens a bit quicker.
651
00:34:02,587 --> 00:34:07,083
And then brown sugar crumb.
That's a crunchiness.
652
00:34:07,083 --> 00:34:10,137
This dessert is all about
different flavours,
653
00:34:10,137 --> 00:34:12,918
different levels of sweetness,
different levels of sharpness,
654
00:34:12,918 --> 00:34:16,117
different temperatures,
different textures.
655
00:34:16,117 --> 00:34:20,067
If executed perfect,
this is a dish to die for.
656
00:34:20,067 --> 00:34:21,552
THEY LAUGH
657
00:34:21,552 --> 00:34:24,394
Oh, have I got another hob?
I have another hob!
658
00:34:24,394 --> 00:34:28,637
The dessert course is a traditional
sticky toffee pudding
659
00:34:28,637 --> 00:34:31,606
with toffee sauce
and a clotted cream ice cream.
660
00:34:33,423 --> 00:34:36,768
Sticky toffee pudding. What's
the inspiration for that, Lauren?
661
00:34:36,768 --> 00:34:39,153
My mother told me it was
your favourite, Grace.
662
00:34:39,153 --> 00:34:40,471
THEY LAUGH
663
00:34:40,471 --> 00:34:42,249
Has somebody been spying on me?
664
00:34:42,249 --> 00:34:44,403
Maybe Mum's been googling you.
665
00:34:48,543 --> 00:34:51,744
A good sticky toffee pudding
has to have the right consistency.
666
00:34:51,744 --> 00:34:55,027
It must be moist enough,
it must be sweet enough,
667
00:34:55,027 --> 00:34:58,265
and you have to feel the dates'
flavour coming through.
668
00:35:00,210 --> 00:35:03,827
Sometimes, it becomes very stodgy.
I hope she keeps it very elegant.
669
00:35:05,731 --> 00:35:08,178
It's an airy sponge
that, when I make some holes in it,
670
00:35:08,178 --> 00:35:11,336
and I do a layer of toffee sauce,
that will sink into it
671
00:35:11,336 --> 00:35:14,578
to give it that naughty sort of
squishy feel as you spoon it.
672
00:35:14,578 --> 00:35:16,252
With this caramel sauce,
673
00:35:16,252 --> 00:35:20,771
it needs to be really, really rich,
and, yes, decadent, but not so much
674
00:35:20,771 --> 00:35:24,202
that you eat a few spoons
and you can't eat any more.
675
00:35:24,202 --> 00:35:25,980
It can't just be sickly.
676
00:35:25,980 --> 00:35:29,639
She's giving us clotted cream
ice cream, not custard.
677
00:35:29,639 --> 00:35:33,422
I love to have sticky toffee pudding
with clotted cream.
678
00:35:33,422 --> 00:35:36,912
But here we've got an ice cream,
so there's things that
679
00:35:36,912 --> 00:35:40,175
she's really trying to elevate this
dish to a restaurant quality.
680
00:35:41,180 --> 00:35:42,915
Once I'm about to plate up
681
00:35:42,915 --> 00:35:46,467
the sticky toffee pudding and I can
see the finish line,
682
00:35:46,467 --> 00:35:48,660
I will start thinking about
the gold medal.
683
00:35:51,798 --> 00:35:55,185
Celebrities, only 15 minutes left!
684
00:35:57,443 --> 00:35:59,849
I feel like I'm
in an all right place.
685
00:35:59,849 --> 00:36:02,548
Is that onion cooked? Yes.
686
00:36:02,548 --> 00:36:04,683
You sure? Positive.
687
00:36:04,683 --> 00:36:08,406
Is everything else ready? Erm, no,
I need to do my custard.
688
00:36:09,578 --> 00:36:11,795
She hasn't got the custard on
the go yet.
689
00:36:11,795 --> 00:36:14,262
Mm, no. But, you know, that's going
to be a really vital part.
690
00:36:17,356 --> 00:36:19,635
There's nowhere to hide
if it's started to separate,
691
00:36:19,635 --> 00:36:21,706
if it starts to look like
scrambled eggs.
692
00:36:21,706 --> 00:36:23,149
It will ruin the entire dessert.
693
00:36:23,149 --> 00:36:25,554
It's tight, it's tight, it's tight.
694
00:36:25,554 --> 00:36:29,275
Scallops are in. A bit nervous.
I've never cooked them before.
695
00:36:29,275 --> 00:36:32,014
You want that really nice,
crusty, beautiful cooking.
696
00:36:32,014 --> 00:36:35,088
Yeah.
You don't want it to be too soggy.
697
00:36:35,088 --> 00:36:36,362
I just wanted to see if I could
698
00:36:36,362 --> 00:36:38,284
add a little
bit of heat to the chilli butter.
699
00:36:38,284 --> 00:36:39,979
I'm so bad with chillies!
700
00:36:39,979 --> 00:36:41,735
You have five minutes left.
701
00:36:43,367 --> 00:36:46,649
Emily's ribs, they look the part.
702
00:36:48,009 --> 00:36:49,768
The beef rib is lovely,
to be fair.
703
00:36:49,768 --> 00:36:53,679
But this okra's too long, and it's
getting me down.
704
00:36:53,679 --> 00:36:55,958
The duck tastes absolutely
unbelievable.
705
00:36:57,733 --> 00:37:01,977
Run, run, run. Don't push, run.
706
00:37:03,335 --> 00:37:04,883
Don't push with the knife.
707
00:37:04,883 --> 00:37:06,514
SIGHS: Yeah. Nearly there.
708
00:37:09,585 --> 00:37:12,574
Oh, no! I'm too strong.
709
00:37:12,574 --> 00:37:14,352
I've bent the thing.
710
00:37:14,352 --> 00:37:15,607
Come on!
711
00:37:18,472 --> 00:37:21,129
We've just got the custard
and then we're nearly done.
712
00:37:21,129 --> 00:37:24,975
It's nearly there.
It just doesn't want...
713
00:37:24,975 --> 00:37:26,984
There we go. That's better,
that's better.
714
00:37:32,126 --> 00:37:34,677
The ice cream doesn't want
to play ball.
715
00:37:34,677 --> 00:37:37,020
I was going to quenelle it,
but we're struggling right now.
716
00:37:38,464 --> 00:37:41,999
There is an enormous air of true
concentration
717
00:37:41,999 --> 00:37:43,630
in the room at the moment.
718
00:37:43,630 --> 00:37:47,582
My flatbreads! Forgot about
the flowers.
719
00:37:47,582 --> 00:37:49,568
Double-check
I've got everything on the plate.
720
00:37:50,697 --> 00:37:52,014
Oh, tuile!
721
00:37:54,960 --> 00:37:56,970
I've got two broken ones.
722
00:38:00,587 --> 00:38:02,511
Last 30 seconds!
723
00:38:07,300 --> 00:38:08,304
Ten seconds!
724
00:38:10,019 --> 00:38:12,277
I always take it to the wire.
725
00:38:16,390 --> 00:38:21,073
Five, four, three,
726
00:38:21,073 --> 00:38:24,291
two, one!
727
00:38:24,291 --> 00:38:27,678
Stop! That's it! You've done it!
728
00:38:31,692 --> 00:38:35,264
You could not pay me
to do that again.
729
00:38:35,264 --> 00:38:37,897
I've never in my life cooked
a three-course meal
730
00:38:37,897 --> 00:38:39,903
back-to-back, so I'm chuffed.
731
00:38:39,903 --> 00:38:42,119
Final cook went as good
as it could have gone.
732
00:38:43,208 --> 00:38:46,806
It is what it is now.
It is what it is.
733
00:38:51,695 --> 00:38:53,621
Shakira, come here.
734
00:38:57,218 --> 00:39:00,689
First menu to be judged
is Shakira's.
735
00:39:02,237 --> 00:39:03,450
These three dishes together,
736
00:39:03,450 --> 00:39:07,758
there's just so many gorgeous
colours jumping out on me.
737
00:39:07,758 --> 00:39:11,480
There's so much vibrancy
and tons of work.
738
00:39:11,480 --> 00:39:15,662
Inspired by the first dish
she cooked for her boyfriend,
739
00:39:15,662 --> 00:39:19,383
Shakira's starter is chicken
and pork gyozas,
740
00:39:19,383 --> 00:39:21,977
served with a roasted
blooming onion,
741
00:39:21,977 --> 00:39:24,989
watermelon radish,
pickled cucumbers,
742
00:39:24,989 --> 00:39:29,526
miso and ginger dressing,
and a satay and gochujang sauce.
743
00:39:31,365 --> 00:39:33,562
You made these beautiful gyoza,
744
00:39:33,562 --> 00:39:37,178
looking like beautiful
fish swimming around a pond.
745
00:39:37,178 --> 00:39:39,395
When is the onions coming in
the equation?
746
00:39:39,395 --> 00:39:40,607
SHE LAUGHS
747
00:39:40,607 --> 00:39:42,885
That's the big lily in the middle!
748
00:39:42,885 --> 00:39:45,249
He's not seeing the vision, is he?
749
00:39:53,276 --> 00:39:56,392
Shakira, you've cooked those gyoza
perfectly.
750
00:39:56,392 --> 00:39:59,801
Beautiful, crispy-brown underneath.
751
00:39:59,801 --> 00:40:01,893
The stuffing is really delicious.
752
00:40:01,893 --> 00:40:03,587
It's juicy, it's moist.
753
00:40:03,587 --> 00:40:05,468
You made a ginger and miso
dressing.
754
00:40:05,468 --> 00:40:07,686
It gives that little kick
to the gyoza,
755
00:40:07,686 --> 00:40:09,589
which is really, really nice.
756
00:40:09,589 --> 00:40:14,859
Your satay sauce is really
exquisite. The addition of gochujang
757
00:40:14,859 --> 00:40:17,890
gives it this lovely, rich,
fermented aspect to it.
758
00:40:17,890 --> 00:40:20,777
Your watermelon radish
and your pickles are very beautiful.
759
00:40:20,777 --> 00:40:23,851
I understand the concept of
760
00:40:23,851 --> 00:40:26,905
the enormous onion lily pond.
761
00:40:26,905 --> 00:40:31,085
What we actually have is one big,
whopping raw onion.
762
00:40:34,244 --> 00:40:38,258
Shakira's main course is pan-fried
duck breast,
763
00:40:38,258 --> 00:40:41,918
served with fondant potatoes,
asparagus,
764
00:40:41,918 --> 00:40:44,700
and a cherry and port sauce.
765
00:40:46,351 --> 00:40:49,173
You've done a fantastic job on
the presentation of this dish.
766
00:40:49,173 --> 00:40:51,180
It's beautiful.
767
00:40:57,492 --> 00:41:03,091
You are now able to cook a breast
of duck perfectly.
768
00:41:03,091 --> 00:41:04,180
Yay!
769
00:41:05,832 --> 00:41:08,379
It doesn't even need to push on
the knife to cut it.
770
00:41:08,379 --> 00:41:10,723
The skin has kept its crispness.
771
00:41:10,723 --> 00:41:13,630
Those fondant potatoes
are perfection.
772
00:41:13,630 --> 00:41:17,081
The fluffiness of the potato
inside, it's not overcooked.
773
00:41:17,081 --> 00:41:20,658
It's lovely that you've waited
until the final to cook
774
00:41:20,658 --> 00:41:24,590
what I think is one of
your most elegant dishes.
775
00:41:24,590 --> 00:41:27,537
Beautiful asparagus,
gorgeously prepped.
776
00:41:27,537 --> 00:41:29,337
This cherry jus,
777
00:41:29,337 --> 00:41:31,031
it's a little bit too fruity.
778
00:41:31,031 --> 00:41:34,666
But you've blown me away with this,
really.
779
00:41:34,666 --> 00:41:36,024
This is one of the best dishes
780
00:41:36,024 --> 00:41:38,784
that you've ever cooked
in this kitchen.
781
00:41:41,755 --> 00:41:45,892
Inspired by her favourite
Northern pudding, Shakira's dessert
782
00:41:45,892 --> 00:41:51,222
is jam roly-poly - suet sponge
filled with strawberry, raspberry,
783
00:41:51,222 --> 00:41:55,151
rhubarb and fig jam,
served with vanilla custard.
784
00:42:01,775 --> 00:42:04,620
Shakira, I like the suet sponge,
it's really delicious.
785
00:42:04,620 --> 00:42:08,758
What's even better,
the jam is fantastic.
786
00:42:08,758 --> 00:42:11,351
The jam with the raspberry
and the rhubarb and the fig
787
00:42:11,351 --> 00:42:15,513
is very, very nice. The custard,
I like the vanilla aspect of it.
788
00:42:15,513 --> 00:42:16,749
For me, it feels lovely.
789
00:42:23,293 --> 00:42:26,993
I thought all of these three courses
had really wonderful,
790
00:42:26,993 --> 00:42:31,592
talented, fantastic aspects to them.
791
00:42:31,592 --> 00:42:34,899
You have delighted me every time
you've walked into this kitchen,
792
00:42:34,899 --> 00:42:39,312
not just in the way that you cook,
but your attitude.
793
00:42:39,312 --> 00:42:41,613
You are the most natural
794
00:42:41,613 --> 00:42:43,788
and instinctive cook
in this competition.
795
00:42:44,918 --> 00:42:47,426
These three dishes are
a clear example of that.
796
00:42:49,099 --> 00:42:52,633
You're so joyful,
you're always so positive.
797
00:42:52,633 --> 00:42:55,685
It's been a great pleasure to be
in this kitchen with you.
798
00:42:55,685 --> 00:42:56,731
Thank you.
799
00:43:00,410 --> 00:43:01,415
WHISPERS: Yes!
800
00:43:02,502 --> 00:43:05,449
Oh, well done. Thank you, darlings.
801
00:43:06,851 --> 00:43:10,738
Oh, my gosh, all that drama
over a little onion!
802
00:43:13,184 --> 00:43:15,044
Nevertheless, I've given it my all.
803
00:43:15,044 --> 00:43:18,157
I've ended the experience on a high.
804
00:43:19,181 --> 00:43:20,457
I'm very proud of myself
805
00:43:20,457 --> 00:43:23,007
and all of my progress throughout
the competition.
806
00:43:27,417 --> 00:43:29,966
Lauren, come on Up.
807
00:43:38,117 --> 00:43:42,426
These three dishes,
I feel like I've walked into
808
00:43:42,426 --> 00:43:46,880
a really dreamy gastropub
after a long walk.
809
00:43:49,432 --> 00:43:53,446
To begin her menu,
Lauren has cooked scallops
810
00:43:53,446 --> 00:43:55,995
pan-fried in chilli butter,
811
00:43:55,995 --> 00:44:00,093
served with coconut
and spinach lentil dhal puree,
812
00:44:00,093 --> 00:44:02,727
crowned with fresh apple batons.
813
00:44:07,868 --> 00:44:10,251
You cooked the scallops
absolutely perfect.
814
00:44:10,251 --> 00:44:12,552
Beautiful colour, really juicy.
And I like
815
00:44:12,552 --> 00:44:17,088
that sweetness of the coconut
and the lentils together.
816
00:44:17,088 --> 00:44:19,639
It feels like it's a bit of
a marriage made in heaven.
817
00:44:19,639 --> 00:44:21,250
Really good job.
818
00:44:21,250 --> 00:44:23,986
I personally love these little bits
of apple.
819
00:44:23,986 --> 00:44:26,454
I think it gives it a crunch
and a sweetness.
820
00:44:26,454 --> 00:44:28,983
If I'd been served
that in a restaurant,
821
00:44:28,983 --> 00:44:31,661
I wouldn't think that it was
one of the celebrities...
822
00:44:31,661 --> 00:44:33,376
SHE LAUGHS
823
00:44:33,376 --> 00:44:35,697
...from Celebrity MasterChef who'd
been behind the stoves.
824
00:44:35,697 --> 00:44:37,768
I think it's very beautifully done.
825
00:44:39,712 --> 00:44:43,160
Lauren's main course
is a beef Wellington,
826
00:44:43,160 --> 00:44:47,134
served with truffle mash,
caramelised shallot,
827
00:44:47,134 --> 00:44:49,289
butternut squash puree,
828
00:44:49,289 --> 00:44:53,011
Tenderstem broccoli,
and a red winejus.
829
00:45:02,730 --> 00:45:05,281
Lauren, dishes like this are why
830
00:45:05,281 --> 00:45:10,173
I will defend British cooking
to the hilt.
831
00:45:10,173 --> 00:45:12,139
This hangs together so beautifully,
832
00:45:12,139 --> 00:45:16,656
this lovely, plump beef Wellington
with the beef medium-rare,
833
00:45:16,656 --> 00:45:20,165
buttery pastry, the saltiness
of the Parma ham.
834
00:45:20,165 --> 00:45:22,654
That is really, really very good.
835
00:45:22,654 --> 00:45:23,825
I think your truffle mash
836
00:45:23,825 --> 00:45:26,712
is beautifully truffled.
The butternut squash,
837
00:45:26,712 --> 00:45:30,958
it's nicely pureed.
I could easily just clear that dish.
838
00:45:30,958 --> 00:45:33,403
It's one of those things I would
just inhale.
839
00:45:34,448 --> 00:45:36,100
It's a very good Wellington.
840
00:45:36,100 --> 00:45:40,386
Yourjus, you nailed the saltiness
and the sweetness,
841
00:45:40,386 --> 00:45:43,022
and it has that really
nice deepness.
842
00:45:43,022 --> 00:45:46,890
This is a dish that you should be
proud of. Brava.
843
00:45:50,588 --> 00:45:54,767
Lauren's dessert is a classic
sticky toffee pudding with dates,
844
00:45:54,767 --> 00:46:00,225
served with caramel sauce
and a clotted cream ice cream.
845
00:46:00,225 --> 00:46:03,007
Lauren, the pudding looks
absolutely fantastic.
846
00:46:03,007 --> 00:46:05,555
I can see that
you're just like...if I let you go,
847
00:46:05,555 --> 00:46:07,876
you're just going to go for it
aren't you?
848
00:46:07,876 --> 00:46:10,679
OK. LAUGHS: Let's just eat.
849
00:46:16,258 --> 00:46:17,784
Mamma mia!
850
00:46:20,063 --> 00:46:23,303
This is exemplary.
851
00:46:23,303 --> 00:46:26,900
The sponge is so light and moist.
852
00:46:26,900 --> 00:46:29,325
It's really naughty.
853
00:46:29,325 --> 00:46:34,113
And your clotted cream ice cream,
the perfect foil to this dish.
854
00:46:34,113 --> 00:46:35,368
Ten out of ten.
855
00:46:36,560 --> 00:46:39,863
The idea to put the clotted cream
ice cream is fantastic.
856
00:46:39,863 --> 00:46:43,752
When it melts in your mouth
with the cake, it's just incredible.
857
00:46:43,752 --> 00:46:46,848
I think the caramel sauce is perfect
as well.
858
00:46:46,848 --> 00:46:50,089
This is the best sticky toffee
pudding that I ever had.
859
00:46:50,089 --> 00:46:53,414
Lauren, when you give
up your Paralympic career,
860
00:46:53,414 --> 00:46:55,546
we can go together to Italy
861
00:46:55,546 --> 00:46:58,493
and open a little shop
and sell this with some espresso.
862
00:46:58,493 --> 00:47:02,737
I'm sure we'll have a queue outside.
This is delicious!
863
00:47:07,920 --> 00:47:11,703
It was a very beautiful British menu
864
00:47:11,703 --> 00:47:15,592
that really delivered in flavour
and look.
865
00:47:15,592 --> 00:47:17,201
So thank you very much for that.
866
00:47:17,201 --> 00:47:19,019
I challenged myself a lot on that,
867
00:47:19,019 --> 00:47:22,576
and that was the most stressed
I've been this whole competition.
868
00:47:22,576 --> 00:47:25,126
You have been extraordinary
in this kitchen,
869
00:47:25,126 --> 00:47:29,623
from somebody that just kind of
liked cooking for your flatmate.
870
00:47:29,623 --> 00:47:33,116
Yes.
And it's been fabulous to watch.
871
00:47:34,641 --> 00:47:36,420
Thank you. Thank you.
872
00:47:38,345 --> 00:47:39,789
Well done!
873
00:47:39,789 --> 00:47:42,046
Gosh!
874
00:47:42,046 --> 00:47:45,286
The sense of relief!
875
00:47:45,286 --> 00:47:47,586
SIGHS: "Ah, it's over."
876
00:47:50,848 --> 00:47:52,688
I'm super-proud of
what came out today.
877
00:47:52,688 --> 00:47:54,171
And the fact that I got
878
00:47:54,171 --> 00:47:56,869
a ten out of ten from Grace Dent
for a sticky toffee pudding,
879
00:47:56,869 --> 00:47:59,463
and it's her favourite pudding,
I'll take that.
880
00:48:04,142 --> 00:48:07,299
Emily, please.
881
00:48:07,299 --> 00:48:09,056
NARRATOR: Last up, it's Emily.
882
00:48:09,056 --> 00:48:11,711
I feel like I'm at parents' evening.
883
00:48:11,711 --> 00:48:14,367
Yes. Yeah, Emily. You're sitting
there. You wait for your fate.
884
00:48:21,497 --> 00:48:23,882
Emily, you've got to be
incredibly proud
885
00:48:23,882 --> 00:48:25,932
of delivering those three dishes.
886
00:48:25,932 --> 00:48:28,065
You were up against it with time,
887
00:48:28,065 --> 00:48:31,118
and I think that you've delivered
something very beautiful.
888
00:48:32,834 --> 00:48:36,100
Inspired by the flavours
of her Caribbean heritage,
889
00:48:36,100 --> 00:48:40,783
Emily's starter is a twist on
a popularjamaican dish, escovitch.
890
00:48:40,783 --> 00:48:44,671
Pan-fried scallops
spiced with paprika,
891
00:48:44,671 --> 00:48:48,101
served with pickled carrots,
peppers and onions,
892
00:48:48,101 --> 00:48:53,223
cassava chips, lime gel,
and a coriander oil.
893
00:49:00,874 --> 00:49:04,219
I think your scallops are very
nicely done. Beautiful texture.
894
00:49:04,219 --> 00:49:06,520
And I love this spicy magical dust
895
00:49:06,520 --> 00:49:08,822
that's really alive with paprika
and cayenne.
896
00:49:08,822 --> 00:49:10,744
The cassava chip, I hoovered it.
897
00:49:10,744 --> 00:49:14,216
You've managed to make this
so professionally.
898
00:49:14,216 --> 00:49:16,268
This is really beautiful.
899
00:49:16,268 --> 00:49:21,453
The acidity of the escabeche offset
the sweetness of the scallops,
900
00:49:21,453 --> 00:49:23,460
and I really like that effect.
901
00:49:23,460 --> 00:49:26,052
This coriander oil has got
a fantastic colour,
902
00:49:26,052 --> 00:49:27,892
and it's got a really good taste.
903
00:49:27,892 --> 00:49:30,987
With a little bit more,
it could really bring the dish
904
00:49:30,987 --> 00:49:33,915
together even better, but very good.
905
00:49:36,256 --> 00:49:39,896
Emily's main is brown stewed beef
short rib,
906
00:49:39,896 --> 00:49:42,782
spiced with allspice and ginger,
907
00:49:42,782 --> 00:49:47,191
served with a plantain fondant,
callaloo puree,
908
00:49:47,191 --> 00:49:51,458
charred okra, and a Scotch bonnet
sauce.
909
00:49:51,458 --> 00:49:54,007
Wow, it looks really good, eh?
910
00:50:02,454 --> 00:50:06,007
The meat melts in your mouth
and has this unbelievable
911
00:50:06,007 --> 00:50:09,623
deep flavour, with all the spices
and everything else.
912
00:50:09,623 --> 00:50:13,094
This charred okra gives it
a completely different level.
913
00:50:13,094 --> 00:50:17,319
I never ate it like that.
But the masterstroke of this dish
914
00:50:17,319 --> 00:50:23,089
is this Scotch bonnet sauce
that brings the whole dish to life.
915
00:50:23,089 --> 00:50:26,270
I think you've done an amazing job.
916
00:50:26,270 --> 00:50:30,138
I think that your plantain is soft
and caramelised.
917
00:50:30,138 --> 00:50:32,940
I love your callaloo puree.
I love the glossiness of it.
918
00:50:32,940 --> 00:50:35,451
It's still got
that rich spinach-y taste.
919
00:50:35,451 --> 00:50:37,835
You've cooked different parts
of this dish
920
00:50:37,835 --> 00:50:42,602
at different stages in this kitchen,
but never at such an elegant level.
921
00:50:42,602 --> 00:50:44,569
This is wonderful.
922
00:50:47,392 --> 00:50:50,822
Emily's finale is a coconut
panna cotta
923
00:50:50,822 --> 00:50:53,207
topped with a coconut tuile,
924
00:50:53,207 --> 00:50:55,507
served with rum pineapple,
925
00:50:55,507 --> 00:50:58,725
lime skin filled with
a lime granita,
926
00:50:58,725 --> 00:51:01,424
and brown sugar crumb.
927
00:51:01,424 --> 00:51:04,245
The panna cotta certainly
has a wobble. And your tuiles,
928
00:51:04,245 --> 00:51:05,773
when I looked at your bench,
929
00:51:05,773 --> 00:51:08,051
I was worried that you
were going to get any of them out,
930
00:51:08,051 --> 00:51:09,956
and here they are.
931
00:51:15,977 --> 00:51:19,029
The dessert is the star of the show
in this meal.
932
00:51:19,029 --> 00:51:21,916
I absolutely love this.
Is this your first panna cotta?
933
00:51:21,916 --> 00:51:25,346
Yeah. It's perfect.
It's light and it's creamy,
934
00:51:25,346 --> 00:51:28,442
and you've got the coconut into it.
935
00:51:28,442 --> 00:51:31,666
This is a really great selection
of Caribbean flavour -
936
00:51:31,666 --> 00:51:34,825
lime, coconut, pineapple,
brown sugar.
937
00:51:34,825 --> 00:51:37,963
I really like your dessert.
I think it was a coronation of
938
00:51:37,963 --> 00:51:40,368
a fantastic meal
that you cooked for us.
939
00:51:40,368 --> 00:51:41,811
Very, very 900d job-
940
00:51:41,811 --> 00:51:43,967
Your pineapple is incredible.
941
00:51:43,967 --> 00:51:46,873
It is absolutely steeped in rum.
942
00:51:46,873 --> 00:51:48,213
Your brown sugar crumb is
943
00:51:48,213 --> 00:51:52,417
a wonderful texture, and then,
complete and utter curve ball
944
00:51:52,417 --> 00:51:57,228
going here with the really
icy, sweet lime granita,
945
00:51:57,228 --> 00:51:58,732
which is, again, perfect.
946
00:51:58,732 --> 00:52:00,573
By that point, it's just showing
off.
947
00:52:07,787 --> 00:52:10,444
I really think you grow up in this
competition so much.
948
00:52:10,444 --> 00:52:13,998
Your capability now to cook
something and put it
949
00:52:13,998 --> 00:52:17,388
into a different form than you have
been used to eating all your life.
950
00:52:17,388 --> 00:52:19,270
You're thinking like a chef more
and more.
951
00:52:19,270 --> 00:52:21,319
So I'm very proud of you.
952
00:52:21,319 --> 00:52:22,971
This isn't irie.
953
00:52:24,689 --> 00:52:27,449
This is fantastico!
954
00:52:27,449 --> 00:52:31,066
Bellissimo. Bellissimo.
Thank you. Grazie.
955
00:52:31,066 --> 00:52:33,095
Well done!
956
00:52:33,095 --> 00:52:36,231
Yay! I'm trying to clap! I know.
957
00:52:36,231 --> 00:52:40,207
I am a whole heap of emotions
right now.
958
00:52:40,207 --> 00:52:42,968
That was one of the hardest
things I think I've ever done.
959
00:52:44,182 --> 00:52:48,531
The words, "The coronation of
a fantastic meal,"
960
00:52:48,531 --> 00:52:51,040
I have to be happy with that.
961
00:52:55,891 --> 00:53:00,533
Wow-ee! Oh! Me back I broke!
962
00:53:00,533 --> 00:53:01,744
What a final!
963
00:53:01,744 --> 00:53:05,635
They really delivered something
that was emotional, tasteful,
964
00:53:05,635 --> 00:53:07,684
exactly what I wanted
from the final.
965
00:53:07,684 --> 00:53:11,154
That was a lot. That was a lot.
It was just all going on, wasn't it?
966
00:53:11,154 --> 00:53:12,827
Pow, pow, pow, pow, pow, pow!
967
00:53:12,827 --> 00:53:15,755
I feel like every single one of
us left everything out there today,
968
00:53:15,755 --> 00:53:19,329
and we can't do no more.
And we don't have to do no more!
969
00:53:19,329 --> 00:53:22,091
We don't have to do no more!
LAUGHS: No more cooking!
970
00:53:24,224 --> 00:53:27,863
They've all put their
absolute heart and soul into this.
971
00:53:27,863 --> 00:53:30,202
It's a tough decision, isn't it?
972
00:53:30,202 --> 00:53:32,544
Really, really impossible.
973
00:53:35,363 --> 00:53:37,289
It would mean a lotto me to win.
974
00:53:37,289 --> 00:53:41,553
But everyone seemed
to bring out show-stoppers.
975
00:53:41,553 --> 00:53:44,648
The girls did fantastic, just as
much as me.
976
00:53:44,648 --> 00:53:48,997
But all I know is I can walk out
of here with my head held very high.
977
00:53:50,587 --> 00:53:54,014
Obviously, I'd be gutted
if I didn't win,
978
00:53:54,014 --> 00:53:56,502
but all we can do is hope.
979
00:53:56,502 --> 00:53:59,262
Fingers crossed a miracle happens.
980
00:54:13,104 --> 00:54:15,403
You three, thank you very,
very much.
981
00:54:15,403 --> 00:54:19,879
I recognise the amount of emotion
and effort that you had to give.
982
00:54:23,745 --> 00:54:28,052
We have grown so very fond
of all of you.
983
00:54:28,052 --> 00:54:29,684
But we have made a decision.
984
00:54:31,609 --> 00:54:36,839
The Celebrity MasterChef
champion 2026
985
00:54:36,839 --> 00:54:38,427
is...
986
00:54:58,164 --> 00:55:00,549
...Lauren!
987
00:55:00,549 --> 00:55:03,226
Well done, girl! Well done, girlie!
988
00:55:03,226 --> 00:55:05,235
Oh, my God!
989
00:55:05,235 --> 00:55:06,950
Well done!
LAUREN GASPS
990
00:55:06,950 --> 00:55:11,009
Well done, babes. Well done!
THEY LAUGH
991
00:55:12,054 --> 00:55:15,568
I'm shaking. More than deserved,
more than deserved.
992
00:55:15,568 --> 00:55:19,290
Shakira, Emily, you've been amazing.
993
00:55:19,290 --> 00:55:20,962
For the very last time,
994
00:55:20,962 --> 00:55:23,011
please leave the kitchen.
995
00:55:23,011 --> 00:55:24,141
Thank you.
996
00:55:24,141 --> 00:55:26,568
Well done, babe. Well done, darling.
997
00:55:26,568 --> 00:55:28,324
THEY LAUGH
998
00:55:32,713 --> 00:55:34,471
Oh, we did it, baby.
999
00:55:34,471 --> 00:55:36,456
Oh, I'm finally glad it's over!
1000
00:55:36,456 --> 00:55:39,677
Honestly, I'm just so glad
it's over. Well done.
1001
00:55:39,677 --> 00:55:42,292
Well done. I'm so proud of you.
I'm so proud of you.
1002
00:55:42,292 --> 00:55:44,508
I'm so happy to be done.
1003
00:55:44,508 --> 00:55:47,413
It's been an incredible experience,
1004
00:55:47,413 --> 00:55:50,969
but I am exhausted,
and I don't want to cook any more.
1005
00:55:53,981 --> 00:55:57,579
Always the bridesmaid,
never the bride.
1006
00:55:57,579 --> 00:56:00,925
I'm first runner-up loser again.
1007
00:56:02,431 --> 00:56:06,569
But it's been a wonderful
experience, and I've had a ball!
1008
00:56:07,907 --> 00:56:09,789
Gold medal performance from Lauren.
1009
00:56:09,789 --> 00:56:11,756
Well done, the girl.
Very proud of her.
1010
00:56:11,756 --> 00:56:14,014
THEY LAUGH
1011
00:56:14,014 --> 00:56:18,363
Congratulations.
Thank you so much! Congratulations.
1012
00:56:18,363 --> 00:56:20,454
How does it feel?
Kind of really special.
1013
00:56:20,454 --> 00:56:24,763
Like, literally up there
with a Paralympic gold medal.
1014
00:56:24,763 --> 00:56:25,766
Aw!
1015
00:56:27,147 --> 00:56:31,203
I cannot believe
that I am stood here holding this.
1016
00:56:31,203 --> 00:56:33,421
There's not been many points
in my life
1017
00:56:33,421 --> 00:56:36,912
where I've been a bit speechless,
but this is definitely one of them.
1018
00:56:36,912 --> 00:56:40,590
Throughout this competition,
Lauren has cooked at an absolutely
1019
00:56:40,590 --> 00:56:44,354
exquisite level, and today,
quite simply,
1020
00:56:44,354 --> 00:56:47,868
she served some really,
really wonderful food.
1021
00:56:49,957 --> 00:56:53,010
She's just a girl with this
great tenacity.
1022
00:56:53,010 --> 00:56:56,231
She seems to turn everything
to her advantage.
1023
00:56:56,231 --> 00:56:57,904
And that, for me,
1024
00:56:57,904 --> 00:57:01,960
is why she is our Celebrity
MasterChef champion.
1025
00:57:02,923 --> 00:57:04,095
I feel over the moon,
1026
00:57:04,095 --> 00:57:09,507
and this is going to take pride
of place at home amongst my medals.
1027
00:57:09,507 --> 00:57:11,682
I'm pretty proud right now.
1028
00:57:11,682 --> 00:57:15,027
I am Celebrity MasterChef champion!
1029
00:57:15,027 --> 00:57:17,369
Woo!
1030
00:57:58,432 --> 00:58:06,432
MUSIC: Yo Perreo Sola