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In the beginning,
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45 determined amateur cooks
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00:00:07,180 --> 00:00:10,996
set their sights
on the MasterChef title.
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00:00:12,741 --> 00:00:16,836
Now, only the three most
talented remain.
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This is a massive, massive day.
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The title is definitely in touching
distance.
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Without a doubt it's going to be the
toughest cook yet.
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I work extremely hard.
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I challenge my creativity.
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I come so far from day one.
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I feel like I'm on a ladder
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and the MasterChef trophy
is at the top.
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Going to give it everything
I've got.
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It's one last push now to the end.
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They are going to really push it.
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We are in for a massive show.
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Hold on tight, Mr Wallace.
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This is the final cook-off.
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Through the doors of the MasterChef
kitchen this year,
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we have had dentists,
head teachers...
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It's the pressure.
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...lawyers, university lecturers...
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...firefighters...
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A smile can mask a million feelings
right now.
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...all with a real burning desire
to be the best cook they can be.
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I love this.
This is great, isn't it?
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Come on!
Let's get this done.
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JOHN: The food has been amazing.
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I like that. That's got style.
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That is professional level.
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It's big, it's hearty,
it's world-class.
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It's the kind of thing I adore.
I love this.
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It's been an extraordinary
competition full of ups and downs.
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Oh-ho! I think you might want
to redo this toffee pudding
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00:01:57,870 --> 00:01:59,445
cos it's all scratched to bits.
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The ice cream hasn't set,
so I don't know what's happened.
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Oh, no! I've burnt it a bit.
38
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Earth to Eddie, bring
the first two portions over, please.
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I think what we've seen this year
is a whole new level of creativity.
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The creation of her plastic cheese —
incredible.
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Brilliant work, look at this!
42
00:02:24,600 --> 00:02:28,014
I have never been served a kitchen
sponge on MasterChef before.
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Really fun,
it's really kind of playful.
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00:02:32,930 --> 00:02:34,575
It's absolute genius.
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Seven weeks of competition,
45 amateur cooks
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down to our final three.
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00:02:43,680 --> 00:02:45,625
And now, it's showtime.
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I was born in Bangkok, Thailand.
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We have big families.
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Growing up back then,
don't have any worry in the world.
51
00:03:07,570 --> 00:03:10,064
When Pookie was young
she never cooked.
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When I first found out
she was on MasterChef,
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I nearly passed out.
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I said, "You what?!"
55
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When I first come to the UK,
I want to go study,
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and most of my uni time,
I probably liked to eat so much...
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...pot noodle.
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00:03:35,019 --> 00:03:37,075
I met Pookie back in 2007.
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Hit it off from the very get-go,
really.
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We married in 2011,
so it's been ten years this year.
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She's very unique. Pookie goes into
a room and lights the room up.
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She makes friends with just
about everybody she meets.
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She's the sort of person
that nobody forgets.
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Woo!
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Who looks a million dollars?
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Pookie and I love throwing parties.
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We haven't got the responsibility
of children so we can throw a party
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whenever we like and we've got
a great group of friends.
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Hello.
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Welcome.
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I like my guests to come
into my home
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and then step into Pookie World.
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It tastes of Pookie Land.
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Do you want to suck that off?
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THEY LAUGH
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Most people, when they go round
to people's houses,
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they get a cup of tea.
Oh, that's good.
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They might get a biscuit.
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When you come round here,
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there's food in front of you
straight away.
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WQW!
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We do know how to throw a party,
I think — it's quite good fun.
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Woo! OK.
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00:04:46,019 --> 00:04:48,525
This is my Tom Yum cocktail.
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00:04:48,550 --> 00:04:51,075
W000!
Wow!
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00:04:53,939 --> 00:04:58,195
During this competition, I never
seen her work so hard in her life.
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She's really amazing.
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ALL: Cheers.
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00:05:03,870 --> 00:05:07,445
MasterChef journey,
it has been very emotional.
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Hello.
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00:05:10,710 --> 00:05:12,485
How are you?
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00:05:12,510 --> 00:05:16,965
Oh, I couldn't do this without
my loved ones to support me.
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I got through to the last three.
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00:05:18,939 --> 00:05:21,325
Oh! Oh, my God. Wow!
95
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So amazing.
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OK.
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00:05:29,740 --> 00:05:32,715
I'm really so proud of Pookie.
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00:05:32,740 --> 00:05:36,405
Her love of food has basically
increased through MasterChef.
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00:05:38,990 --> 00:05:41,635
Yeah, my pride in her has gone
up as well — a lot.
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This experience has given me
the boost to be more confident...
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...in every way.
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If I won the competition, I don't
know how would it change my life.
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00:05:56,870 --> 00:05:59,325
But I can't wait to see.
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00:06:07,510 --> 00:06:10,355
Pookie has landed
in MasterChef kitchen!
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We've been introduced to a world
called Pookie Land.
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I'm guessing you know
your rice is blue?
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Yes!
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Her food is a fusion of Asia.
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It's extraordinary.
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It's exciting.
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Putting Chinese and Thai
food together is not easy. No.
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I think you've done a great job.
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These flavours
are absolutely divine.
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That is fantastic.
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Pookie doesn't just cook
brilliantly — Pookie creates.
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Watch out!
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And at its best, john,
it is magical.
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Ha-ha! What's that?
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Welcome to Pookie Land.
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When you put your technical ability
with your imagination,
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I am gobsmacked.
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The only times I've been
disappointed with Pookie...
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Oh! ..is when she spent more time
on the theatrical
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than she has the dish itself.
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You've got good flavours.
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I'd like you to give me
more food and less shells.
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The salmon across the top of
that rice is going a little bit dry.
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That dish meant so much,
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but I make a mistake.
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Since then, I've been fighting back
in every single challenge,
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and I'm still here.
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You have got to the stage where
you understand how to have your fun,
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but keep the heart, the soul
and the flavour of a dish
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true to what it should be,
and that's what this is.
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Pookie's dish in the egg
is amazing!
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Creativity has to be applauded.
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Second time round,
moving a lot faster. Well done.
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That is a glorious plate of food.
It's a top dish.
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00:08:05,189 --> 00:08:09,965
Now I'm here, of course, I would
want to see it to the end.
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I'm so close now.
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00:08:15,220 --> 00:08:17,685
I just want to dream high
and go grab it.
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00:08:24,710 --> 00:08:27,485
I grew up in a very small village
in Northamptonshire.
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It was a very uncomplicated,
carefree childhood.
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I wish I could go back to that time.
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He's the kindest boy you're ever
going to meet.
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He's funny, he's witty.
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00:08:40,860 --> 00:08:42,525
He had lots of interests.
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He was a very happy child.
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There was always lots of great food
at home, and I would always
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have these memories of watching
my grandmother cook
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amazing Indian food.
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My mum always loved baking,
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so she inspired and influenced me
a huge amount.
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My parents are both schoolteachers.
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00:09:04,350 --> 00:09:08,085
They would have the whole summer
holiday off, so we'd all go in a
156
00:09:08,110 --> 00:09:12,275
small Ford Fiesta and we'd fill it
up with loads of camping equipment,
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00:09:12,300 --> 00:09:15,885
tents, cooking gear,
and get the ferry to France.
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They were great lovers of French
food, and they passed that on to me.
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00:09:29,630 --> 00:09:32,835
On the ferry to France —
I must have been about 12 —
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we went up to the bridge and we saw
a very smartly dressed captain.
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And I thought,
"Wow, he looks like James Bond."
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And he said, "Would you like
to steer the ship?"
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So, from that day,
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I decided that I wanted to become
the pilot of the ship.
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Essentially, I head out
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onto a high-speed pilot boat
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and that will take me out to sea.
168
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I'll climb up a rope ladder
onto the ship,
169
00:10:05,939 --> 00:10:09,835
then I'll help the captain
bring the ship into the port...
170
00:10:13,350 --> 00:10:15,914
...and make sure that that ship
gets alongside safely.
171
00:10:21,300 --> 00:10:24,355
What have you got?
Got some excellent plonk here.
172
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MasterChef has just been the most
incredible experience.
173
00:10:26,830 --> 00:10:28,405
CORK POPS
Wow!
174
00:10:28,430 --> 00:10:29,994
Hooray.
175
00:10:30,019 --> 00:10:32,325
Nanny, do you want some?
A little bit.
176
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He cooks from the heart
and he cooks with love.
177
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Cheers, Nanny.
All the best.
178
00:10:37,220 --> 00:10:39,635
I'm incredibly proud of Edie.
179
00:10:39,660 --> 00:10:42,715
Oh, wow.
He wants to work with food.
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He wants that to be his career.
It's his passion.
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I think in life,
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I don't like to just cruise
on down the river.
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I like to have some challenges
thrown at me.
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Cheers. Thanks a lot for cooking for
us.
185
00:10:56,710 --> 00:11:00,195
Future success.
Well done.
186
00:11:00,220 --> 00:11:03,355
And I think you get the best
out of me when you throw me
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00:11:03,380 --> 00:11:04,785
in that kitchen.
188
00:11:18,850 --> 00:11:20,855
Wahey!
Good afternoon.
189
00:11:20,880 --> 00:11:24,345
...and he's hardly put a foot wrong
throughout the competition.
190
00:11:24,370 --> 00:11:26,465
Strange thing to say, Eddie,
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00:11:26,490 --> 00:11:28,095
but I think I love you.
192
00:11:29,570 --> 00:11:34,014
His love of classic French food
blended with the spices of India
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has made us really stand up
and take notice.
194
00:11:37,289 --> 00:11:40,505
As an invention test,
I'm gobsmacked.
195
00:11:40,530 --> 00:11:42,064
You know how to cook.
196
00:11:43,490 --> 00:11:45,014
It's a succession of hugs —
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00:11:45,039 --> 00:11:48,905
it's like I'm giving you a
hug-infused hug covered in hugs.
198
00:11:51,010 --> 00:11:53,064
He's daring. He's adventurous.
199
00:11:53,089 --> 00:11:55,735
He doesn't play it safe.
200
00:11:55,760 --> 00:11:57,855
We've got gorgonzola
in the cheesecake.
201
00:11:57,880 --> 00:12:00,144
He is going for big, bold flavours.
202
00:12:02,730 --> 00:12:05,395
It is just on the edge
of being too much,
203
00:12:05,420 --> 00:12:08,164
but somehow it all works.
204
00:12:08,189 --> 00:12:10,264
I have a huge amount of fear —
205
00:12:10,289 --> 00:12:13,655
every time I come to MasterChef —
of failing.
206
00:12:13,680 --> 00:12:16,545
Eddie, is it all going to plan?
It's going to plan, john.
207
00:12:18,289 --> 00:12:20,425
He's very calm under pressure.
208
00:12:20,450 --> 00:12:22,825
Nice colour. Don't want to have a
disaster with that, do we?
209
00:12:22,850 --> 00:12:24,934
If Eddie's got a weakness,
210
00:12:24,959 --> 00:12:27,625
sometimes he overcrowds the plate.
211
00:12:29,289 --> 00:12:31,295
You have done a huge amount of work,
212
00:12:31,320 --> 00:12:33,295
and this plate deserves
to look better.
213
00:12:36,320 --> 00:12:40,264
I think the toughest experience
was the restaurant challenge.
214
00:12:40,289 --> 00:12:41,625
Eddie, how long?
215
00:12:41,650 --> 00:12:43,014
Three minutes on the fish.
216
00:12:45,010 --> 00:12:46,985
I just found it extremely difficult.
217
00:12:47,010 --> 00:12:49,184
I can't serve this table
till I get your food, Eddie,
218
00:12:49,209 --> 00:12:50,655
how are you getting on?
219
00:12:50,680 --> 00:12:53,505
Yep, I've got the first one ready.
First one now, please.
220
00:12:55,730 --> 00:12:58,575
Personal highlight from
the competition was cooking
221
00:12:58,600 --> 00:13:00,465
at Restaurant Gordon Ramsay.
222
00:13:00,490 --> 00:13:03,855
Multitask now, Eddie, let's go.
Show me what you've got. Let's go.
223
00:13:05,169 --> 00:13:07,985
The consomme is ten out of ten.
224
00:13:08,010 --> 00:13:11,184
A lot of chefs cannot do it as well
as that, you know. Perfect.
225
00:13:11,209 --> 00:13:12,575
It's just gorgeous.
226
00:13:14,959 --> 00:13:18,144
I think everything in my life
has been building up to doing
227
00:13:18,169 --> 00:13:19,465
something in food.
228
00:13:20,810 --> 00:13:23,825
Boom! Absolutely ace.
229
00:13:25,120 --> 00:13:26,545
It's just delicious.
230
00:13:28,760 --> 00:13:31,184
I'd love more than anything
to be able to win.
231
00:13:38,770 --> 00:13:40,545
I was born in Durham.
232
00:13:41,850 --> 00:13:43,705
We're quite a close—knit family.
233
00:13:43,730 --> 00:13:46,375
There's me, my brother,
my mum and my dad,
234
00:13:46,400 --> 00:13:47,934
and we do everything together.
235
00:13:51,240 --> 00:13:55,064
When it was Christmas or Diwali
or any large family gatherings,
236
00:13:55,089 --> 00:13:57,855
you could guarantee that the amount
of food there
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00:13:57,880 --> 00:13:59,705
would literally feed an army.
238
00:14:01,570 --> 00:14:06,215
She's always been creative —
on the stage, singing, acting,
239
00:14:06,240 --> 00:14:08,785
and I think we see that passion
now in her cooking.
240
00:14:11,209 --> 00:14:13,465
Dying for a drink, Radha.
I know.
241
00:14:17,370 --> 00:14:20,934
Mum works for the NHS
and Dad works for a university.
242
00:14:20,959 --> 00:14:22,144
Thanks, Dad.
243
00:14:22,169 --> 00:14:25,905
So when Covid hit, I could see that
they were busy and stressed out.
244
00:14:27,959 --> 00:14:30,495
The worst thing for me was them
having to come home after a hard
245
00:14:30,520 --> 00:14:32,495
days of work and then cook dinner,
246
00:14:32,520 --> 00:14:34,825
so I started cooking dinner
for them.
247
00:14:34,850 --> 00:14:38,735
While we were looking after other
people's mental health
248
00:14:38,760 --> 00:14:40,735
and well being,
she was looking after ours
249
00:14:40,760 --> 00:14:43,625
by making sure that there was a
really nice dinner on the table.
250
00:14:46,209 --> 00:14:50,295
I became vegetarian when I was
around nine or ten years old.
251
00:14:51,760 --> 00:14:54,785
We, as a family,
don't eat meat in the house.
252
00:14:56,959 --> 00:14:58,985
How long is dinner, Radha?
I'm rather peckish.
253
00:14:59,010 --> 00:15:00,705
It'll be ready when it's ready!
254
00:15:00,730 --> 00:15:01,825
THEY LAUGH
255
00:15:03,450 --> 00:15:05,825
First met Radha at university.
256
00:15:05,850 --> 00:15:08,855
First impressions were
how beautiful she was.
257
00:15:08,880 --> 00:15:12,655
And shortly after meeting,
how caring, how kind, how bubbly,
258
00:15:12,680 --> 00:15:14,295
how energetic she was.
259
00:15:14,320 --> 00:15:18,064
Throughout this entire process,
he's been so, so supportive.
260
00:15:19,760 --> 00:15:22,465
This is delicious, Radha.
It's really nice.
261
00:15:24,010 --> 00:15:27,064
So, me and my brother
are super, super close.
262
00:15:27,089 --> 00:15:28,934
He's three years younger than me.
263
00:15:28,959 --> 00:15:31,465
Radha, as you know, Rahul
can't be with us cos he's doing
264
00:15:31,490 --> 00:15:34,345
his medical exams,
but he sent you a message...
265
00:15:34,370 --> 00:15:35,465
Aww.
266
00:15:36,680 --> 00:15:40,705
It was really difficult for me to
see him go abroad to university.
267
00:15:40,730 --> 00:15:42,985
I'm so proud of you and everything
that you've accomplished
268
00:15:43,010 --> 00:15:45,495
in this competition —
it's absolutely amazing.
269
00:15:45,520 --> 00:15:48,495
I never knew you could cook like
this because the last time you had
270
00:15:48,520 --> 00:15:51,735
to cook for me was when you burnt my
chicken casserole and dumplings.
271
00:15:51,760 --> 00:15:54,425
Best of luck for the finals,
I know you're going to smash it
272
00:15:54,450 --> 00:15:56,855
and I'll see you soon. Bye.
That's lovely.
273
00:15:56,880 --> 00:15:59,215
It's really nice. Aww.
274
00:15:59,240 --> 00:16:01,705
I'm so proud of how far I've come...
275
00:16:04,289 --> 00:16:06,105
"but to be able to win it,
276
00:16:06,130 --> 00:16:08,465
that would just be incredible.
277
00:16:14,289 --> 00:16:17,985
Radha's food has just been
getting better and better
278
00:16:18,010 --> 00:16:20,465
as the competition developed.
279
00:16:20,490 --> 00:16:22,014
Hello.
Hey.
280
00:16:22,039 --> 00:16:24,144
Think your food tastes
absolutely lovely.
281
00:16:27,130 --> 00:16:29,144
She's really nailed it.
282
00:16:29,169 --> 00:16:31,545
It tastes great. It's fantastic.
283
00:16:33,400 --> 00:16:36,184
What Radha can do with a bowl
of rice and some dahl
284
00:16:36,209 --> 00:16:38,495
is absolutely extraordinary.
285
00:16:38,520 --> 00:16:43,215
And have total understanding of
texture and flavour and technique,
286
00:16:43,240 --> 00:16:45,495
it's really impressive.
287
00:16:45,520 --> 00:16:49,905
What we've realised
is she is a natural pastry chef.
288
00:16:49,930 --> 00:16:52,934
Is this the first time you've made
a pudding? Yeah, probably.
289
00:16:54,570 --> 00:16:57,264
I absolutely love it.
290
00:16:57,289 --> 00:16:59,625
You are a superstar.
291
00:17:02,120 --> 00:17:04,785
For someone who is a
chocolate orange sceptic,
292
00:17:04,810 --> 00:17:06,345
I think this is fabulous.
293
00:17:06,370 --> 00:17:07,785
Can't stop smiling!
294
00:17:12,130 --> 00:17:14,064
It has been quite intense at times.
295
00:17:14,089 --> 00:17:15,855
Oh, my God. I've got the shakes.
296
00:17:15,880 --> 00:17:18,495
I'm the type of person
who wears my heart on my sleeve.
297
00:17:18,520 --> 00:17:21,215
I'm really, really nervous, but I'm
just going to try and keep calm
298
00:17:21,240 --> 00:17:24,064
and hopefully everything
will go well.
299
00:17:24,089 --> 00:17:26,144
So that's probably why
at the beginning of the process
300
00:17:26,169 --> 00:17:27,495
there was a load of tears.
301
00:17:30,089 --> 00:17:33,264
I don't think I showed them
the best of me.
302
00:17:35,400 --> 00:17:37,184
All she's done is grown.
303
00:17:37,209 --> 00:17:41,465
She's picked up little bits and
pieces like a magpie along the way.
304
00:17:41,490 --> 00:17:44,785
Guys, just tell me when you're all
plating, please. 30 seconds!
305
00:17:44,810 --> 00:17:47,394
Really, really happy. I think I was
a bit stressed at the beginning,
306
00:17:47,419 --> 00:17:49,345
but I've definitely calmed down
a little bit now.
307
00:17:49,370 --> 00:17:52,064
She's absorbed every single
lesson...
308
00:17:52,089 --> 00:17:54,425
There are treasures here,
I'll tell you.
309
00:17:54,450 --> 00:17:56,785
It's a little seaweed
called carrageenan.
310
00:17:56,810 --> 00:17:58,934
Here, have a little to taste.
311
00:17:58,959 --> 00:18:01,375
...and just gathered
more and more momentum.
312
00:18:03,169 --> 00:18:06,295
It just makes me feel really happy.
It's gorgeous.
313
00:18:08,039 --> 00:18:11,184
On this plate there is some real
majesty, I really like it.
314
00:18:13,370 --> 00:18:16,345
I never, ever, ever thought
that I'd be cooking the things
315
00:18:16,370 --> 00:18:18,215
that I'm cooking now.
316
00:18:18,240 --> 00:18:20,934
I think it's absolutely fantastic.
I love the green in the wintertime.
317
00:18:20,959 --> 00:18:23,545
Do you know what? I'd sell my
soul for a pack of peas.
318
00:18:25,320 --> 00:18:28,345
Well done. Go, go, go, go, go.
319
00:18:28,370 --> 00:18:30,575
Those last three were beautiful.
Well done.
320
00:18:30,600 --> 00:18:33,105
Yes, Chef.
Mm...
321
00:18:33,130 --> 00:18:35,705
The pastry's gorgeous.
It's a great dessert.
322
00:18:39,209 --> 00:18:41,934
This is one ambitious contestant
right here.
323
00:18:41,959 --> 00:18:45,375
Do you think she's going to be happy
with anything else but winning it?
324
00:18:45,400 --> 00:18:47,985
Oh! I'm going to be putting
in absolutely everything
325
00:18:48,010 --> 00:18:49,495
into this final cook.
326
00:18:50,850 --> 00:18:53,425
I'm just going to go in there and do
my absolute best and hopefully
327
00:18:53,450 --> 00:18:55,545
smash it out the park.
328
00:19:08,010 --> 00:19:10,425
Weeks and weeks of preparation,
329
00:19:10,450 --> 00:19:12,625
all leading up to this point.
330
00:19:12,650 --> 00:19:15,014
Now, it's the final cook-off.
331
00:19:15,039 --> 00:19:16,425
Bring it on.
332
00:19:45,540 --> 00:19:47,565
For the very last time,
333
00:19:47,590 --> 00:19:49,675
welcome to the MasterChef kitchen.
334
00:19:51,750 --> 00:19:54,875
I hope you realise
just how wonderful you are.
335
00:19:56,309 --> 00:19:58,565
It's been an amazing journey,
336
00:19:58,590 --> 00:20:01,485
and I'm really grateful
that I've been with you
337
00:20:01,510 --> 00:20:03,875
every single step of the way.
338
00:20:03,900 --> 00:20:05,675
Don't leave anything in the tank,
339
00:20:05,700 --> 00:20:08,115
give this absolutely everything
you've got.
340
00:20:10,309 --> 00:20:13,595
Ladies and gentlemen,
you know what you've got to do.
341
00:20:13,620 --> 00:20:15,845
This is going to be one
extraordinary final,
342
00:20:15,870 --> 00:20:17,875
because it is close as anything.
343
00:20:19,390 --> 00:20:22,235
Three hours, three courses.
344
00:20:22,260 --> 00:20:23,675
One trophy.
345
00:20:24,750 --> 00:20:25,925
Let's cook.
346
00:20:30,870 --> 00:20:33,485
What excites me here is the thought
of how hard they're going to push
347
00:20:33,510 --> 00:20:37,235
themselves. What dishes
have they been dreaming up, John?
348
00:20:37,260 --> 00:20:39,805
I'm ready to give it a go,
Pookie style.
349
00:20:41,620 --> 00:20:43,034
Feeling great.
350
00:20:43,059 --> 00:20:46,395
Got a lot to do, though, so it'll be
quite a stressful day, I think.
351
00:20:46,420 --> 00:20:49,084
I never thought I'd be here,
but I am, so I've just got
352
00:20:49,109 --> 00:20:51,925
to keep focused and keep calm.
353
00:20:51,950 --> 00:20:55,925
These three dishes stand
between me and the trophy...
354
00:20:58,340 --> 00:21:00,565
...so it is massive — massive.
355
00:21:03,830 --> 00:21:06,084
The ingredients
here are just beautiful.
356
00:21:06,109 --> 00:21:10,154
I'm going to bring Thailand
into this kitchen today.
357
00:21:10,179 --> 00:21:14,395
It's some of my journey here —
it's some of the story of my life.
358
00:21:14,420 --> 00:21:16,565
Are we going to Pookie Land?
359
00:21:16,590 --> 00:21:20,845
You're definitely going into Pookie
Land today in all the courses.
360
00:21:25,030 --> 00:21:27,925
I'm pushing myself extremely hard.
361
00:21:27,950 --> 00:21:29,445
EXHALES DEEPLY
362
00:21:29,470 --> 00:21:32,235
I'm doing a new thing
that I never done before.
363
00:21:32,260 --> 00:21:35,954
So, yeah, I've got
a big challenge coming.
364
00:21:35,979 --> 00:21:39,204
Pookie's starter
is a Tom Yum soup.
365
00:21:39,229 --> 00:21:42,805
I mean, an absolutely classic
soup from Thailand.
366
00:21:42,830 --> 00:21:45,725
A clear broth flavoured with
lemongrass and lime
367
00:21:45,750 --> 00:21:47,565
and loads and loads of chilli.
368
00:21:48,780 --> 00:21:50,485
Aaah!
369
00:21:50,510 --> 00:21:52,845
How many little chillies you got
in there? I don't know!
370
00:21:52,870 --> 00:21:55,755
It should be sharp, it should be
sour, it should be hot,
371
00:21:55,780 --> 00:21:57,485
and it should be really,
really fragrant.
372
00:21:57,510 --> 00:21:59,954
One, two, three, four, five,
373
00:21:59,979 --> 00:22:02,204
six, seven, eight, nine, ten.
374
00:22:02,229 --> 00:22:03,875
Some dried, some fresh.
375
00:22:05,109 --> 00:22:06,395
Wow.
376
00:22:06,420 --> 00:22:09,595
And she's got bits of chicken
going through that as well.
377
00:22:09,620 --> 00:22:11,485
It's not a complicated dish,
378
00:22:11,510 --> 00:22:14,515
but it has to have bags
and bags of flavour.
379
00:22:14,540 --> 00:22:16,005
I will serve you in a way
380
00:22:16,030 --> 00:22:19,115
that I hope you haven't
seen it before.
381
00:22:19,140 --> 00:22:20,875
She's promising us a surprise,
382
00:22:20,900 --> 00:22:22,954
but what is that surprise
going to be?
383
00:22:26,150 --> 00:22:28,725
I'm infusing my Tom Yum soup
384
00:22:28,750 --> 00:22:31,235
using the coffee machine.
385
00:22:31,260 --> 00:22:33,485
Bring it on. It's the final.
386
00:22:33,510 --> 00:22:35,084
If she's not going to run wild
in the final,
387
00:22:35,109 --> 00:22:37,005
when is she going to run wild?
388
00:22:38,870 --> 00:22:40,284
And that's going to boil up...
389
00:22:40,309 --> 00:22:42,154
And then that's going to...
390
00:22:42,179 --> 00:22:44,204
Into the flavourings on the top.
391
00:22:46,340 --> 00:22:47,755
How wonderful.
392
00:22:51,179 --> 00:22:53,805
Oh, Pookie, you clever cook.
393
00:22:56,590 --> 00:22:59,925
My main course, I'm doing
Pookie-style surf and turf.
394
00:22:59,950 --> 00:23:02,034
Oh, you make me laugh. Come on.
395
00:23:02,059 --> 00:23:04,445
What is Pookie-style surf and turf?
396
00:23:04,470 --> 00:23:06,284
To celebrate the final,
397
00:23:06,309 --> 00:23:09,154
it's going to be fillet steak
covered with gold.
398
00:23:11,900 --> 00:23:15,034
In Thailand, we celebrate with gold.
399
00:23:15,059 --> 00:23:17,154
This MasterChef kitchen
400
00:23:17,179 --> 00:23:19,875
has been a golden time of my life.
401
00:23:19,900 --> 00:23:22,204
That's what inspired me.
402
00:23:24,229 --> 00:23:28,645
That fillet of beef, I'd like it to
be rare, but not too rare.
403
00:23:28,670 --> 00:23:31,445
Got big tiger prawns on that bench.
404
00:23:31,470 --> 00:23:34,034
She's making a tamarind sauce.
405
00:23:34,059 --> 00:23:38,395
I'm still doing Thai dish,
but it won't look Thai.
406
00:23:38,420 --> 00:23:42,115
I really like the idea
of a broccoli stem salad...
407
00:23:42,140 --> 00:23:43,595
Mm.
408
00:23:45,470 --> 00:23:47,284
...served with Thai flavours.
409
00:23:47,309 --> 00:23:50,365
You just caught me in the action.
410
00:23:50,390 --> 00:23:53,365
Pookie's dessert —
sticky rice and mango.
411
00:23:53,390 --> 00:23:56,805
It's the dish that's been in
Thailand for such a long time.
412
00:23:56,830 --> 00:23:59,515
People love the flavour of mango
and sticky rice.
413
00:24:01,390 --> 00:24:04,284
She's going to flavour with her rice
with pea flowers.
414
00:24:04,309 --> 00:24:06,445
Purple rice?
Purple rice...
415
00:24:06,470 --> 00:24:08,725
Love purple rice.
Haven't had purple rice...
416
00:24:08,750 --> 00:24:10,805
...ever!
Yeah!
417
00:24:10,830 --> 00:24:13,365
She's going to serve it
with a mango mousse.
418
00:24:13,390 --> 00:24:15,485
That needs to be soft
and light and delicate.
419
00:24:15,510 --> 00:24:19,284
And then she's going to add
a bit of Pookie style to it.
420
00:24:19,309 --> 00:24:22,005
This is a stratification.
421
00:24:22,030 --> 00:24:23,725
Hope that it's going to work.
422
00:24:25,140 --> 00:24:27,954
These three dishes
represent me so well.
423
00:24:29,750 --> 00:24:30,954
This is Thailand.
424
00:24:32,540 --> 00:24:34,725
This is Pookie in her element.
425
00:24:37,109 --> 00:24:39,595
It's a flavour that I was born with.
426
00:24:39,620 --> 00:24:41,485
It's a flavour I miss.
427
00:24:41,510 --> 00:24:44,755
I haven't been back home
for two years,
428
00:24:44,780 --> 00:24:46,515
so that's why...
429
00:24:47,979 --> 00:24:51,365
...with the thing that's going on in
the world right now, it's quite...
430
00:24:53,260 --> 00:24:55,954
Brings me back home a bit.
431
00:24:55,979 --> 00:24:58,645
At least I can cook
and I can transport myself there.
432
00:25:00,670 --> 00:25:04,084
Going to cook my heart, my soul,
my everything out for this.
433
00:25:07,510 --> 00:25:11,875
And I'm just thankful
I have this chance to share it
434
00:25:11,900 --> 00:25:13,725
with MasterChef kitchen.
435
00:25:17,470 --> 00:25:20,395
Finalists! You've had 40 minutes.
40 minutes gone.
436
00:25:22,590 --> 00:25:26,565
I definitely want to show john
and Gregg the difference in the cook
437
00:25:26,590 --> 00:25:29,875
I am now to who I was when I first
walked through the doors.
438
00:25:29,900 --> 00:25:32,154
I want to show them the complexity,
439
00:25:32,179 --> 00:25:34,675
the flavours, the spicing,
the balance.
440
00:25:36,790 --> 00:25:39,645
Basically, everything I've learned
on this journey.
441
00:25:41,900 --> 00:25:44,365
Did you ever expect to make it
to the MasterChef final?
442
00:25:44,390 --> 00:25:46,315
Never, ever, ever, ever.
443
00:25:46,340 --> 00:25:48,395
I can't put it into words.
I started this competition
444
00:25:48,420 --> 00:25:51,204
with no confidence in myself
or my cooking ability,
445
00:25:51,229 --> 00:25:53,485
and then the more I've cooked,
446
00:25:53,510 --> 00:25:56,645
the more confidence I've got
and more belief I've got,
447
00:25:56,670 --> 00:25:59,005
and, yeah, it's incredible
to see that, really.
448
00:26:01,390 --> 00:26:04,315
The starter's definitely
a celebration of vegetables.
449
00:26:04,340 --> 00:26:08,235
I'm going to be doing what I like
to call Scallops of the Forest.
450
00:26:08,260 --> 00:26:10,154
Scallops...
451
00:26:10,179 --> 00:26:13,445
Which is basically
an oyster mushroom stem.
452
00:26:13,470 --> 00:26:18,395
You cut it into little rounds
so they look like scallops,
453
00:26:18,420 --> 00:26:20,845
and you pan-fry them and, actually,
454
00:26:20,870 --> 00:26:24,725
they have a lovely texture,
not dissimilar to a scallop.
455
00:26:24,750 --> 00:26:28,084
She's also going to flavour
that with some spices.
456
00:26:28,109 --> 00:26:30,925
I want to show people
that you can use vegetables in weird
457
00:26:30,950 --> 00:26:32,954
and wonderful ways.
458
00:26:32,979 --> 00:26:35,954
I don't eat fish, but I think the
oyster mushroom represents
459
00:26:35,979 --> 00:26:37,315
scallops quite well.
460
00:26:38,590 --> 00:26:40,755
I'm going to be serving it
with parsnips,
461
00:26:40,780 --> 00:26:42,725
which have been done three ways.
462
00:26:42,750 --> 00:26:45,645
We've got a parsnip puree,
which needs to be absolutely smooth
463
00:26:45,670 --> 00:26:47,084
and creamy and rich.
464
00:26:47,109 --> 00:26:50,595
We've got parsnip crisps
going across the top.
465
00:26:50,620 --> 00:26:52,595
We've also got some pickled parsnip.
466
00:26:54,540 --> 00:26:57,445
This is vegetarian cooking
at its best.
467
00:26:57,470 --> 00:26:59,675
I'm very, very much
looking forward to this.
468
00:27:01,700 --> 00:27:05,485
I'm trying to breathe as much
as possible, probably forgotten!
469
00:27:05,510 --> 00:27:07,954
Main course — paneer.
470
00:27:07,979 --> 00:27:10,805
Paneer, for me, I love it.
471
00:27:10,830 --> 00:27:13,154
It's a cheese and I love cheese.
472
00:27:13,179 --> 00:27:14,675
So why wouldn't I love it?
473
00:27:14,700 --> 00:27:16,154
I'm going to be doing that two ways.
474
00:27:16,179 --> 00:27:18,925
Some of the pane-er is going
to be stuffed with a masala mix.
475
00:27:20,590 --> 00:27:22,084
You can't get it in the whole way,
476
00:27:22,109 --> 00:27:25,954
otherwise the paneer will just burst
open when you try and fry it.
477
00:27:25,979 --> 00:27:30,204
And then the other paneer
is going to be in a makhani sauce.
478
00:27:30,229 --> 00:27:32,875
That's the first sauce that I ever
served as my first dish,
479
00:27:32,900 --> 00:27:35,925
and I thought, it's nice
just to bring that — the first ever
480
00:27:35,950 --> 00:27:39,445
dish that I do — in the last
ever cook that I'm in.
481
00:27:39,470 --> 00:27:42,725
And then that's going to be served
with a Peshwari rice.
482
00:27:42,750 --> 00:27:44,675
Paneer doesn't have any flavour.
483
00:27:44,700 --> 00:27:46,235
It's a flavour vehicle.
484
00:27:47,950 --> 00:27:51,954
So we're going to have to have lots
of spice inside that paneer.
485
00:27:51,979 --> 00:27:53,755
We always have pane-er curry.
486
00:27:53,780 --> 00:27:55,445
That's just like a nod to my family
487
00:27:55,470 --> 00:27:58,125
because of all of the support
they've given me throughout
488
00:27:58,150 --> 00:27:59,515
this entire competition.
489
00:28:01,620 --> 00:28:04,675
Then dessert is my take
on an Eton mess.
490
00:28:08,540 --> 00:28:12,235
Eton mess was one of the things
we always used to have in summer,
491
00:28:12,260 --> 00:28:15,365
but I've sort of refined it
a little bit.
492
00:28:15,390 --> 00:28:16,875
She's making meringues,
493
00:28:16,900 --> 00:28:19,485
which she's flavouring
with fennel pollen.
494
00:28:19,510 --> 00:28:22,485
Then she's making Chantilly cream.
495
00:28:22,510 --> 00:28:25,284
I hope there's loads of vanilla
in there.
496
00:28:25,309 --> 00:28:29,315
We are then going to be given
a berry coulis and some olive oil.
497
00:28:31,830 --> 00:28:34,595
I'm really, really pushing myself
with all of these dishes.
498
00:28:37,510 --> 00:28:39,365
Oh, it's all right, it's fine!
499
00:28:39,390 --> 00:28:41,125
Just got to stay focused.
500
00:28:41,150 --> 00:28:43,154
Hm-mm. Lot to do. Lot to do.
501
00:28:44,179 --> 00:28:46,395
Be on my toes, be prepared,
502
00:28:46,420 --> 00:28:49,084
and, hopefully,
everything will just work out.
503
00:28:51,620 --> 00:28:54,034
Guys, you're halfway, please,
halfway.
504
00:28:56,390 --> 00:28:59,725
My final three dishes
would be my death row meal.
505
00:28:59,750 --> 00:29:01,284
Perfect.
506
00:29:01,309 --> 00:29:04,204
I'm cooking food that I would eat
bucket loads of.
507
00:29:07,510 --> 00:29:08,795
You've had a great competition.
508
00:29:08,820 --> 00:29:11,875
Can you go one step further
and actually win it?
509
00:29:11,900 --> 00:29:13,365
I would love to win it.
510
00:29:13,390 --> 00:29:15,565
This is the culmination
of all of my cooking
511
00:29:15,590 --> 00:29:17,795
from my childhood through to today.
512
00:29:17,820 --> 00:29:19,875
This has been the most
fantastic journey.
513
00:29:24,900 --> 00:29:29,154
We have as a starter, turbot,
which he's going to pan-fry.
514
00:29:29,179 --> 00:29:32,125
Champagne beurre blanc.
515
00:29:32,150 --> 00:29:34,445
He's going to serve
that with a crispy oyster.
516
00:29:34,470 --> 00:29:36,515
He's going to drop it
in the deep fryer.
517
00:29:36,540 --> 00:29:40,845
When you bite into it, you get the
explosion of that oyster flavour.
518
00:29:40,870 --> 00:29:42,515
We've also got caviar.
519
00:29:44,229 --> 00:29:45,845
Oysters — expensive.
520
00:29:45,870 --> 00:29:49,204
Turbot, Champagne and caviar
all on one plate.
521
00:29:49,229 --> 00:29:50,315
This is a bold statement.
522
00:29:50,340 --> 00:29:53,154
"This is the final, and I'm going
to absolutely go for it."
523
00:29:53,179 --> 00:29:54,595
As a child,
524
00:29:54,620 --> 00:29:57,875
me and my family would always
go to Brittany,
525
00:29:57,900 --> 00:30:00,595
the home of the famous
beurre blanc sauce.
526
00:30:02,780 --> 00:30:06,485
It just evokes wonderful,
nostalgic memories for me.
527
00:30:09,900 --> 00:30:13,084
Couldn't get many more expensive
starters than that, where do we go
528
00:30:13,109 --> 00:30:14,595
to with the main?
529
00:30:14,620 --> 00:30:16,845
I'm cooking you my absolute
favourite dish,
530
00:30:16,870 --> 00:30:20,034
my Hyderabadi chicken biryani —
Hyderabadi dum.
531
00:30:20,059 --> 00:30:22,284
Dum means cooking in steam.
532
00:30:25,340 --> 00:30:28,034
The biryani is a really difficult
thing to get right.
533
00:30:28,059 --> 00:30:30,595
There's no correcting it once
it goes into the oven and there's no
534
00:30:30,620 --> 00:30:33,755
telling that it's going
to be perfectly cooked or not.
535
00:30:33,780 --> 00:30:35,204
He has got chicken,
536
00:30:35,229 --> 00:30:38,084
which he's marinated with yoghurt
and loads of spices,
537
00:30:38,109 --> 00:30:40,084
steamed in its own juices,
538
00:30:40,109 --> 00:30:41,925
underneath the layer of rice.
539
00:30:43,470 --> 00:30:46,365
Think it's probably the bravest dish
he's done in the competition so far,
540
00:30:46,390 --> 00:30:48,125
because there is nowhere to hide.
541
00:30:48,150 --> 00:30:49,795
It is chicken and rice,
542
00:30:49,820 --> 00:30:52,034
and I think that's a big gamble.
543
00:30:55,670 --> 00:30:57,515
So, for my final dessert,
544
00:30:57,540 --> 00:30:59,954
I'm making St—Emilion au chocolat
545
00:30:59,979 --> 00:31:02,235
with prunes in Armagnac.
546
00:31:03,590 --> 00:31:07,795
You don't get much more French
and much more classic than that.
547
00:31:07,820 --> 00:31:11,565
Dessert — the richest chocolate cake
in all of France.
548
00:31:11,590 --> 00:31:15,365
It's a rich chocolate mousse,
almost like a ganache.
549
00:31:15,390 --> 00:31:19,485
The chocolate mousse needs
to be set perfectly.
550
00:31:19,510 --> 00:31:22,875
But prunes have been soaked
and then boiled in Armagnac —
551
00:31:22,900 --> 00:31:25,675
really lovely, rich,
brandy sweetness.
552
00:31:27,390 --> 00:31:30,315
That is rich — really,
really, really rich.
553
00:31:31,820 --> 00:31:34,365
I want to win this
for all of my family.
554
00:31:36,150 --> 00:31:38,315
My mum taught me how to cook.
555
00:31:38,340 --> 00:31:39,925
Erm...
556
00:31:46,229 --> 00:31:49,284
All of our best memories
were cooking together,
557
00:31:49,309 --> 00:31:51,675
travelling, eating together.
558
00:31:51,700 --> 00:31:54,365
So, to do it for them
would be amazing.
559
00:31:59,950 --> 00:32:02,645
Ladies and gentlemen,
we have just ten minutes, please.
560
00:32:06,030 --> 00:32:07,925
Pookie, you're rushing, aren't you?
561
00:32:07,950 --> 00:32:09,154
Yes.
Why are you rushed?
562
00:32:09,179 --> 00:32:11,515
I got a lotto do, Gregg,
what do you think?
563
00:32:14,030 --> 00:32:15,365
I'm worried about Pookie.
564
00:32:15,390 --> 00:32:17,235
Oh, please...
565
00:32:17,260 --> 00:32:20,125
...because Pookie looks
almost panicky already.
566
00:32:20,150 --> 00:32:23,034
I'm doing many things at the same
time at the moment.
567
00:32:26,470 --> 00:32:28,005
Eddie, are these the biryanis?
568
00:32:28,030 --> 00:32:30,645
They're done — just coming out now.
They've been in 45 minutes.
569
00:32:30,670 --> 00:32:33,235
You've done them so many times that
you know that's absolutely right?
570
00:32:33,260 --> 00:32:35,755
Oh, well, yeah,
we'll pray to the biryani gods.
571
00:32:37,420 --> 00:32:40,204
Eddie looks in control,
but probably the most important part
572
00:32:40,229 --> 00:32:43,395
of all of his dish is yet to happen,
and that's the cookery of that fish.
573
00:32:48,490 --> 00:32:50,304
The smile has gone
from Radha's face.
574
00:32:50,329 --> 00:32:51,895
She looks very, very much
under pressure.
575
00:32:51,920 --> 00:32:53,255
Come on.
576
00:32:53,280 --> 00:32:54,945
It's no longer flowing and happy.
577
00:32:54,970 --> 00:32:56,974
SPOOnQ
578
00:32:56,999 --> 00:32:59,304
That is one stressed bench.
579
00:32:59,329 --> 00:33:01,535
I've not even scooped
my ice cream yet.
580
00:33:01,560 --> 00:33:03,054
CORK POPS
No.
581
00:33:05,490 --> 00:33:07,775
We have five minutes.
582
00:33:07,800 --> 00:33:09,465
Your last five minutes.
583
00:33:11,440 --> 00:33:13,695
Are we in control here or not?
584
00:33:13,720 --> 00:33:16,054
No. You are slightly worrying me,
you know that?
585
00:33:16,079 --> 00:33:17,815
I know — I'm worrying myself.
586
00:33:17,840 --> 00:33:18,974
Are you?
Yep.
587
00:33:18,999 --> 00:33:20,505
OK. All right.
588
00:33:23,920 --> 00:33:25,945
There's nerves everywhere.
589
00:33:25,970 --> 00:33:27,945
Oh, where are my peas?
590
00:33:27,970 --> 00:33:30,535
I mean, this is a final.
A proper final.
591
00:33:34,170 --> 00:33:36,385
Oh...
592
00:33:36,410 --> 00:33:38,104
How many minutes we got left?
593
00:33:38,129 --> 00:33:40,385
90 seconds! Come on!
594
00:33:51,530 --> 00:33:53,104
Done!
595
00:33:53,129 --> 00:33:54,665
Radha, we're on borrowed time now.
596
00:33:54,690 --> 00:33:57,505
Yeah, I know, I'm just serving my
ice cream. Is that the last thing?
597
00:33:57,530 --> 00:33:59,415
It's going to have to be, isn't it?
598
00:34:01,490 --> 00:34:03,535
Stop! Time's up.
599
00:34:09,720 --> 00:34:13,505
We done it, guys. Well done, guys.
That's it. We're all done.
600
00:34:13,530 --> 00:34:15,745
We done it.
That was so quick.
601
00:34:15,770 --> 00:34:17,465
It just went like a flash.
602
00:34:19,840 --> 00:34:21,335
Rad ha, come on.
603
00:34:32,560 --> 00:34:35,025
Bit of a push towards the end?
Yes.
604
00:34:35,050 --> 00:34:37,104
But if you look down at this table
and you consider
605
00:34:37,129 --> 00:34:39,865
what you've achieved in this
competition so far, you've got
606
00:34:39,890 --> 00:34:41,615
to be pretty excited about it,
don't you?
607
00:34:41,640 --> 00:34:43,815
Thank you.
It looks incredible!
608
00:34:45,690 --> 00:34:49,255
For her starter, Radha has served
Scallop of the Forest —
609
00:34:49,280 --> 00:34:53,145
king oyster mushrooms stems
cooked in a curry butter,
610
00:34:53,170 --> 00:34:56,145
with a parsnip puree,
parsnip crisps,
611
00:34:56,170 --> 00:34:59,415
pickled parsnip
and a pomegranate dressing.
612
00:35:00,530 --> 00:35:02,665
It looks like a dish that could
be served in a restaurant.
613
00:35:02,690 --> 00:35:04,335
I think that's wonderful.
614
00:35:11,079 --> 00:35:14,895
You've got a lovely slight bounce
to the texture of those mushrooms,
615
00:35:14,920 --> 00:35:19,335
cut to look like scallops, flavoured
with it — it's like a mild curry.
616
00:35:19,360 --> 00:35:22,945
The sweetness of the parsnip
really comes through in that puree
617
00:35:22,970 --> 00:35:27,224
and the sharpness of the pickled
one — very, very good.
618
00:35:27,249 --> 00:35:30,535
Nice way to start a meal.
Thank you.
619
00:35:30,560 --> 00:35:33,415
The crispy parsnips across the top,
there's your texture,
620
00:35:33,440 --> 00:35:36,945
and then amongst that, little jewels
of your pomegranate and they explode
621
00:35:36,970 --> 00:35:40,385
into your mouth with a little
sharpness — I love that as well.
622
00:35:40,410 --> 00:35:43,304
Great textures, great flavour,
great combination.
623
00:35:43,329 --> 00:35:45,585
It's a brilliant dish.
Thank you.
624
00:35:48,970 --> 00:35:50,415
For her main course,
625
00:35:50,440 --> 00:35:54,335
Radha has made paneer deep-fried
in a turmeric batter,
626
00:35:54,360 --> 00:35:58,104
stuffed with mango pickle,
cashew nuts and chilli.
627
00:35:58,129 --> 00:36:01,174
Peshwari rice flavoured
with flaked almonds,
628
00:36:01,199 --> 00:36:03,745
raisins, cardamom and saffron,
629
00:36:03,770 --> 00:36:06,224
coriander and mint oil,
630
00:36:06,249 --> 00:36:09,505
deep-fried tomato skins
and pickled onions,
631
00:36:09,530 --> 00:36:13,775
with paneer makhani, a mild, buttery
tomato based sauce.
632
00:36:13,800 --> 00:36:16,174
It looks good and it smells good.
633
00:36:16,199 --> 00:36:17,865
Actually, it smells fantastic.
634
00:36:27,360 --> 00:36:29,615
Your sauce is fabulous.
635
00:36:30,800 --> 00:36:33,455
It's creamy, slightly sweet.
636
00:36:33,480 --> 00:36:35,054
Very, very good indeed.
637
00:36:35,079 --> 00:36:38,695
Loving this rice, this saffron,
little bits of nuts,
638
00:36:38,720 --> 00:36:40,865
and then sweet raisins inside.
639
00:36:40,890 --> 00:36:44,505
My one worry here is that in the big
bits of fried paneer,
640
00:36:44,530 --> 00:36:47,815
which are lovely,
I can't taste that filling.
641
00:36:47,840 --> 00:36:50,585
But I love this sauce —
that is super yum.
642
00:36:50,610 --> 00:36:54,104
I mean, honestly,
I would dip anything in to that.
643
00:36:54,129 --> 00:36:57,025
I'm with Gregg here on the spicing
on that little paneer.
644
00:36:57,050 --> 00:37:01,455
The actual centre of the stuffed
paneer, there's not enough of it.
645
00:37:01,480 --> 00:37:05,895
Saying that, the sauce is sharp
with tomatoes and spice.
646
00:37:05,920 --> 00:37:08,895
It's well cooked.
It's really well presented.
647
00:37:08,920 --> 00:37:10,224
It's a great dish.
648
00:37:12,720 --> 00:37:16,385
For dessert, Radha has made her take
on an Eton mess.
649
00:37:16,410 --> 00:37:19,745
Fennel pollen
and lemon verbena meringues,
650
00:37:19,770 --> 00:37:21,455
Chantilly cream,
651
00:37:21,480 --> 00:37:24,224
finished with extra virgin
olive oil,
652
00:37:24,249 --> 00:37:26,255
a mixed berry coulis,
653
00:37:26,280 --> 00:37:28,815
and a raspberry and rose sorbet
654
00:37:28,840 --> 00:37:31,535
with a berry-flavoured
Bellini cocktail.
655
00:37:33,890 --> 00:37:37,025
Oh, yeah! Cor, that's tropical.
656
00:37:37,050 --> 00:37:39,745
We need an umbrella and
one of those curly straws!
657
00:37:39,770 --> 00:37:41,174
That's fantastic.
658
00:37:49,640 --> 00:37:52,775
It has all the qualities
of an Eton mess, crispy meringue,
659
00:37:52,800 --> 00:37:54,224
which are really lovely.
660
00:37:54,249 --> 00:37:57,104
The sorbet, beautiful and smooth,
661
00:37:57,129 --> 00:38:00,224
rich with rose and also
the sharpness of raspberries.
662
00:38:00,249 --> 00:38:03,585
And then you get the flavour
of fennel and fennel pollen
663
00:38:03,610 --> 00:38:05,974
and the addition of the olive oil
I really like.
664
00:38:05,999 --> 00:38:07,945
Really like — it's fascinating.
665
00:38:09,480 --> 00:38:12,815
Those meringues are fabulous,
absolutely fabulous.
666
00:38:12,840 --> 00:38:15,455
We've all had sugar meringues,
667
00:38:15,480 --> 00:38:17,974
but I can't remember having one
tasting of fennel —
668
00:38:17,999 --> 00:38:19,865
that is beautiful.
669
00:38:19,890 --> 00:38:23,025
And they work perfectly
with your sharp, fruity flavours.
670
00:38:26,440 --> 00:38:30,174
Watching you and your food
developing in this competition
671
00:38:30,199 --> 00:38:32,615
has been, honestly, extraordinary.
672
00:38:32,640 --> 00:38:37,054
Cos you had talent, but you were so
nervous, but as you developed
673
00:38:37,079 --> 00:38:39,455
through the competition,
so your confidence grew.
674
00:38:39,480 --> 00:38:41,934
The self-belief grew,
and as the self-belief grew
675
00:38:41,959 --> 00:38:43,705
so did the majesty of your food.
676
00:38:43,730 --> 00:38:46,705
Thank YOU, cos it's been
wonderful to watch.
677
00:38:49,930 --> 00:38:53,905
I just want to say thank you
cos I've learned so much.
678
00:38:53,930 --> 00:38:56,625
All of the advice and everything
you've given me, I've taken on board
679
00:38:56,650 --> 00:38:58,855
and it's helped me,
not just with my food,
680
00:38:58,880 --> 00:39:01,775
but with the confidence,
so, thank you.
681
00:39:03,680 --> 00:39:06,184
Hey!
JOHN LAUGHS
682
00:39:08,850 --> 00:39:10,625
Don't you start me off.
683
00:39:10,650 --> 00:39:11,855
That's not fair.
684
00:39:13,600 --> 00:39:15,545
It has been an incredible
journey for you,
685
00:39:15,570 --> 00:39:18,495
it really has, and you've got
to be really proud of yourself.
686
00:39:18,520 --> 00:39:20,264
Definitely. Thank you.
687
00:39:27,959 --> 00:39:30,064
I'm really, really pleased
with my performance
688
00:39:30,089 --> 00:39:31,705
and what I put out today.
689
00:39:34,089 --> 00:39:35,415
EDDIE: Well done.
Thanks.
690
00:39:35,440 --> 00:39:37,775
Nice job. Amazing.
Brilliant.
691
00:39:37,800 --> 00:39:39,345
Yeah, it was amazing.
692
00:39:41,880 --> 00:39:44,465
I mean, yeah,
it was an emotional one,
693
00:39:44,490 --> 00:39:46,575
but it was always going to be.
694
00:39:53,089 --> 00:39:55,264
WHISPERS: Thank you.
695
00:39:55,289 --> 00:39:57,264
Pookie, we are ready for you.
696
00:40:08,760 --> 00:40:10,345
Yes. Sawasdee kha.
697
00:40:10,370 --> 00:40:11,934
Sawasdee kha.
698
00:40:11,959 --> 00:40:15,465
So, just a little
sawasdee kha drink.
699
00:40:15,490 --> 00:40:18,105
They're going to be the cocktails
for you.
700
00:40:19,490 --> 00:40:21,295
Thank you.
701
00:40:21,320 --> 00:40:23,264
The cocktail is a flavour
of Thailand.
702
00:40:23,289 --> 00:40:28,014
So, got lychee, got ginger,
got lime, vodka and gin in.
703
00:40:28,039 --> 00:40:29,775
Welcome to Pookie Land.
704
00:40:31,490 --> 00:40:33,375
POOKIE LAUGHS
705
00:40:33,400 --> 00:40:34,735
I love that.
706
00:40:34,760 --> 00:40:37,345
That's really, really lovely.
I like that.
707
00:40:39,289 --> 00:40:43,295
For her starter, Pookie has made
chicken breast cooked sous vide
708
00:40:43,320 --> 00:40:46,295
with fish sauce,
coconut milk and galangal,
709
00:40:46,320 --> 00:40:48,375
shimeji mushrooms,
710
00:40:48,400 --> 00:40:51,735
and a coffee pot
filled with a Tom Yum soup,
711
00:40:51,760 --> 00:40:54,655
flavoured with lemongrass,
coriander and chilli.
712
00:41:03,400 --> 00:41:05,264
Cor!
713
00:41:05,289 --> 00:41:07,264
That's serious chilli, isn't it?
714
00:41:08,959 --> 00:41:11,295
Your Tom Yum is delicious.
715
00:41:12,490 --> 00:41:16,215
Look at my learned friend and
what he's doing with that bowl —
716
00:41:16,240 --> 00:41:20,064
literally taking every single
last drop.
717
00:41:20,089 --> 00:41:24,295
Beautiful bits of chicken cooked
perfectly, beautifully flavoured,
718
00:41:24,320 --> 00:41:27,215
but it's well balanced
and well rounded.
719
00:41:27,240 --> 00:41:29,495
I can't find fault with this.
720
00:41:29,520 --> 00:41:30,705
Thank you, john.
721
00:41:31,760 --> 00:41:33,625
This is a great-flavoured soup.
722
00:41:33,650 --> 00:41:37,575
It's light in texture,
but no way is it light in flavour.
723
00:41:37,600 --> 00:41:40,064
My lips are now buzzing.
724
00:41:40,089 --> 00:41:41,545
I thought that was great.
725
00:41:42,760 --> 00:41:46,545
For main, Pookie has served
soy—marinated fillet steak
726
00:41:46,570 --> 00:41:48,825
coated in gold leaf,
727
00:41:48,850 --> 00:41:52,184
and topped with wasabi tobiko roe.
728
00:41:52,209 --> 00:41:55,985
King prawns and broccoli
stems in a chilli, fish sauce,
729
00:41:56,010 --> 00:41:58,825
lime and palm sugar dressing,
730
00:41:58,850 --> 00:42:02,014
decorated with gold dust
and chilli powder
731
00:42:02,039 --> 00:42:06,134
with a lemongrass oil
and oak chip smoke.
732
00:42:09,979 --> 00:42:12,375
That is wonderful, Pookie.
733
00:42:12,400 --> 00:42:14,655
All finished with a tamarind sauce.
734
00:42:16,650 --> 00:42:20,215
Look at that — gold-wrapped steak,
MasterChef emblem.
735
00:42:20,240 --> 00:42:23,465
It's a really elegant looking dish,
Pookie, I've got to say.
736
00:42:32,209 --> 00:42:34,775
Your fillet of beef is cooked
beautifully, it's got a lovely
737
00:42:34,800 --> 00:42:38,655
crispy outside and still medium
rare in the centre.
738
00:42:38,680 --> 00:42:41,775
Your prawns have a lovely crunch
and a bounce to them,
739
00:42:41,800 --> 00:42:44,345
and on top of that,
we've got flying fish roe —
740
00:42:44,370 --> 00:42:47,375
pop in your mouth
and add another sensation.
741
00:42:47,400 --> 00:42:50,184
And there's these amazing flavours
of Thailand,
742
00:42:50,209 --> 00:42:53,705
of fish sauce and palm sugar,
chillies and lime.
743
00:42:53,730 --> 00:42:57,545
I think this is a great display
of real cooking talent.
744
00:42:57,570 --> 00:42:58,855
I think it's delightful.
745
00:43:00,490 --> 00:43:02,105
Delightful.
Thank you.
746
00:43:03,400 --> 00:43:05,705
I really love the crunch
of the broccoli stems,
747
00:43:05,730 --> 00:43:09,064
but what is fantastic is the quality
of this sauce.
748
00:43:09,089 --> 00:43:12,705
Slightly sharp. There's almost a
hint of fruitiness about it.
749
00:43:12,730 --> 00:43:13,934
Well done.
750
00:43:15,520 --> 00:43:19,264
For dessert, Pookie has made
a dome of mango mousse
751
00:43:19,289 --> 00:43:22,825
topped with gold leaf
and edible flowers,
752
00:43:22,850 --> 00:43:25,014
spheres of mango gel,
753
00:43:25,039 --> 00:43:26,345
fresh mango,
754
00:43:26,370 --> 00:43:30,775
purple Thai sticky rice with
coconut milk and sesame seeds,
755
00:43:30,800 --> 00:43:35,215
and a coconut cream — all finished
with a sprinkle of gold dust.
756
00:43:39,240 --> 00:43:41,184
I've never had purple rice.
Hmm.
757
00:43:41,209 --> 00:43:44,215
I only had blue rice a couple of
weeks ago, and that was you!
758
00:43:50,680 --> 00:43:52,054
I love mango,
759
00:43:52,079 --> 00:43:55,215
and I've got mango in different
forms of intensity here.
760
00:43:55,240 --> 00:43:57,655
The dome is quite mild.
761
00:43:57,680 --> 00:44:00,054
Then,
the slices of mango themselves,
762
00:44:00,079 --> 00:44:02,054
more sunshine, more juiciness,
763
00:44:02,079 --> 00:44:05,295
until you get the proper
intense mango flavour
764
00:44:05,320 --> 00:44:07,105
inside that gel.
765
00:44:07,130 --> 00:44:10,545
The coconut milk is a surprise
because there's a slight saltiness
766
00:44:10,570 --> 00:44:15,415
to it, which is a lovely contrast
to all of that tropical fruit mango.
767
00:44:15,440 --> 00:44:16,985
I think that is lovely.
768
00:44:18,800 --> 00:44:22,184
This dome of mango mousse cloaked
in this gold leaf
769
00:44:22,209 --> 00:44:24,215
is light as a feather.
770
00:44:24,240 --> 00:44:27,855
Mix that up with
the salty coconut milk — wonderful.
771
00:44:27,880 --> 00:44:29,735
The rice is cooked beautifully.
772
00:44:29,760 --> 00:44:33,545
The purple — I know you want to be
different, but I don't know
773
00:44:33,570 --> 00:44:35,375
if you really need to be
that different
774
00:44:35,400 --> 00:44:36,985
because your cooking is so good.
775
00:44:42,650 --> 00:44:45,625
I've never met a cook like you,
Pookie.
776
00:44:45,650 --> 00:44:47,495
You want to serve good food,
777
00:44:47,520 --> 00:44:49,105
but you want to do more than that.
778
00:44:49,130 --> 00:44:51,705
I think you just want
to give to people,
779
00:44:51,730 --> 00:44:54,775
you want your guests
to feel special.
780
00:44:54,800 --> 00:44:57,365
And I'm really impressed,
and I'm really thankful.
781
00:44:57,390 --> 00:44:58,795
Thank you.
782
00:45:01,490 --> 00:45:04,705
Thank you so much for understanding
783
00:45:04,730 --> 00:45:07,215
what I try to do and achieve.
784
00:45:07,240 --> 00:45:10,705
And thank you so much for enjoying
785
00:45:10,730 --> 00:45:14,184
my food from the bottom of my heart.
786
00:45:14,209 --> 00:45:18,014
This competition has been
such a tremendous...
787
00:45:20,650 --> 00:45:22,215
...challenge for me.
788
00:45:22,240 --> 00:45:24,264
Thank you. Khaawp khun ka.
789
00:45:30,680 --> 00:45:33,375
I feel like on cloud nine in a way.
790
00:45:37,209 --> 00:45:40,625
I mean, the comment,
it just made me feel like
791
00:45:40,650 --> 00:45:43,655
I'm floating at the moment, so...
792
00:45:43,680 --> 00:45:46,295
Yep, just bring me
down to the ground.
793
00:45:46,320 --> 00:45:48,184
Landed from the spaceship.
794
00:45:50,760 --> 00:45:52,855
Eddie, please, come and take a seat.
795
00:45:58,520 --> 00:46:00,054
Right, thank you.
796
00:46:05,650 --> 00:46:07,934
Great-looking food, Eddie,
really great-looking food.
797
00:46:10,490 --> 00:46:14,825
For his starter, Eddie has served
turbot topped with caviar,
798
00:46:14,850 --> 00:46:17,014
tempura oyster,
799
00:46:17,039 --> 00:46:19,345
cucumber compressed in dill oil,
800
00:46:19,370 --> 00:46:21,545
and a champagne beurre blanc.
801
00:46:30,520 --> 00:46:32,215
Good cookery on the turbot.
802
00:46:32,240 --> 00:46:34,705
You've got a nice colour
on the outside of it.
803
00:46:34,730 --> 00:46:36,775
Your sauce, your creamy,
804
00:46:36,800 --> 00:46:39,575
buttery beurre blanc
with a hint of Champagne,
805
00:46:39,600 --> 00:46:42,134
giving it a little bit of sweetness,
a little bit of sharpness.
806
00:46:42,159 --> 00:46:44,545
Those little bits of cucumber
with the dill oil,
807
00:46:44,570 --> 00:46:46,735
they offer relief from the butter.
808
00:46:48,039 --> 00:46:50,415
You are cooking to a standard here
809
00:46:50,440 --> 00:46:53,415
that many professional chefs
haven't reached.
810
00:46:53,440 --> 00:46:54,905
Very, very impressive.
811
00:46:56,570 --> 00:46:57,735
Boom!
812
00:46:58,880 --> 00:47:00,985
That is stupendous.
813
00:47:02,079 --> 00:47:05,134
Your turbot has got
a lovely crispy outside,
814
00:47:05,159 --> 00:47:07,184
salty caviar across the top
815
00:47:07,209 --> 00:47:08,825
as a seasoning.
816
00:47:08,850 --> 00:47:11,465
The oyster perfectly cooked,
crispy on the outside,
817
00:47:11,490 --> 00:47:13,625
soft on the inside.
818
00:47:13,650 --> 00:47:15,985
You've taken the finest
of ingredients,
819
00:47:16,010 --> 00:47:18,214
treated them with real care
820
00:47:18,239 --> 00:47:21,475
and got absolute perfection
and balance.
821
00:47:22,500 --> 00:47:24,274
That's a great dish.
822
00:47:24,299 --> 00:47:27,115
Grace the table of any restaurant,
Eddie.
823
00:47:27,140 --> 00:47:28,585
Absolutely wonderful.
Thank you.
824
00:47:30,049 --> 00:47:33,915
For his main, Eddie has made
a Hyderabadi dum,
825
00:47:33,940 --> 00:47:37,585
a caraway and nigella seed
pastry-topped chicken biryani,
826
00:47:37,610 --> 00:47:40,865
spiced basmati rice
with crispy onions,
827
00:47:40,890 --> 00:47:44,194
chicken thigh cooked on the bone,
828
00:47:44,219 --> 00:47:48,225
all flavoured with saffron,
Kashmiri chilli powder and cardamom,
829
00:47:48,250 --> 00:47:50,715
with a cucumber raita.
830
00:47:58,410 --> 00:48:00,785
I have a problem with this dish...
831
00:48:00,810 --> 00:48:03,385
...in the fact I just want to keep
on shovelling it into my mouth!
832
00:48:03,410 --> 00:48:04,745
EDDIE GUFFAWS
833
00:48:06,219 --> 00:48:10,425
It's so extraordinarily
addictive and delicious.
834
00:48:10,450 --> 00:48:13,225
Every single mouthful, there's
something completely different.
835
00:48:13,250 --> 00:48:17,225
The chicken underneath is cooked
beautifully, really richly spiced,
836
00:48:17,250 --> 00:48:20,475
loads and loads of cardamom
and cumin.
837
00:48:20,500 --> 00:48:24,635
The pastry with nigella seeds
and caraway seeds across the top.
838
00:48:24,660 --> 00:48:28,475
I want to wrap the rice in pastry,
give myself a double carb hit.
839
00:48:28,500 --> 00:48:31,194
It's a dish which you've obviously
worked very, very hard on.
840
00:48:31,219 --> 00:48:32,505
It's great!
841
00:48:34,140 --> 00:48:37,355
Your chicken I took for granted
would be perfectly cooked and it is,
842
00:48:37,380 --> 00:48:40,305
but it's the ability to conjure up
843
00:48:40,330 --> 00:48:42,715
those wonderful flavours
844
00:48:42,740 --> 00:48:46,225
inside that pot of rice
that I'm so impressed with.
845
00:48:46,250 --> 00:48:48,755
It's a richly flavoured,
846
00:48:48,780 --> 00:48:51,425
incredibly moreish dish.
847
00:48:51,450 --> 00:48:53,064
It's absolutely delightful.
848
00:48:55,810 --> 00:48:59,785
Finally, for dessert, Eddie
has served his take on the classic
849
00:48:59,810 --> 00:49:03,475
French dish St-Emilion au chocolat —
850
00:49:03,500 --> 00:49:06,355
chocolate mousse
with a prune puree centre,
851
00:49:06,380 --> 00:49:08,325
prunes soaked in Armagnac,
852
00:49:08,350 --> 00:49:10,605
almond frangipane,
853
00:49:10,630 --> 00:49:12,995
and an almond and Armagnac cream.
854
00:49:20,740 --> 00:49:23,585
Cocoa-rich chocolaty mousse.
In the middle of there
855
00:49:23,610 --> 00:49:27,944
is a prune puree —
absolutely delicious.
856
00:49:27,969 --> 00:49:30,305
Around the outside, we've got
these little bits of sponge
857
00:49:30,330 --> 00:49:32,555
that have been soaked in brandy.
858
00:49:32,580 --> 00:49:35,425
It's like a rum baba
meets chocolate mousse.
859
00:49:35,450 --> 00:49:37,944
It's naughty,
but it's absolutely delicious.
860
00:49:40,020 --> 00:49:43,585
It's so rich, I'd like it
just to be a bit smaller.
861
00:49:43,610 --> 00:49:44,915
But chocolate and prunes,
862
00:49:44,940 --> 00:49:47,064
you've married
them together beautifully.
863
00:49:47,089 --> 00:49:49,665
Really like the cake that
you've made, I think that's great.
864
00:49:49,690 --> 00:49:51,274
The texture is very, very good.
865
00:49:51,299 --> 00:49:53,865
It tastes great.
No two ways about it.
866
00:49:53,890 --> 00:49:55,225
Thank you so much.
867
00:49:59,780 --> 00:50:01,665
I can't honestly,
when I look at you,
868
00:50:01,690 --> 00:50:04,665
imagine you doing anything else
but cooking.
869
00:50:04,690 --> 00:50:06,475
Eddie, you are a born cook.
What can I say?
870
00:50:06,500 --> 00:50:08,755
I can't pay you any better
compliment than that.
871
00:50:10,770 --> 00:50:14,064
It's just been life's greatest
pleasure to sit here
872
00:50:14,089 --> 00:50:17,115
and cook for you both
the food that I love.
873
00:50:17,140 --> 00:50:19,024
It's the best thing I've ever done.
874
00:50:21,169 --> 00:50:22,915
Eddie, thank you very much.
Thank you.
875
00:50:29,580 --> 00:50:31,915
Receiving those comments for food
876
00:50:31,940 --> 00:50:35,585
that really, really, really meant
a huge amount to me,
877
00:50:35,610 --> 00:50:37,795
and to cook those for the judges,
878
00:50:37,820 --> 00:50:40,204
it just felt fantastic.
879
00:50:40,229 --> 00:50:41,755
WHISPERS: Well done, guys. Well
done.
880
00:50:41,780 --> 00:50:43,154
Well done.
881
00:50:53,540 --> 00:50:56,074
Wonderful cooks, all three of them.
882
00:50:59,030 --> 00:51:01,875
Honestly, I just love their cookery.
I think they're fantastic.
883
00:51:01,900 --> 00:51:03,565
POOKIE: We've done it, yes.
884
00:51:03,590 --> 00:51:05,925
Now we have to make a decision
because only one of them
885
00:51:05,950 --> 00:51:07,565
can be our champion.
886
00:51:10,059 --> 00:51:13,765
Radha's confidence has grown
and she now believes in herself,
887
00:51:13,790 --> 00:51:16,875
and I think those three dishes said
that about her as a cook.
888
00:51:16,900 --> 00:51:20,595
We know what Radha is all about —
the highlighting of vegetables,
889
00:51:20,620 --> 00:51:24,154
the use of Indian spices
and some quite knockout desserts.
890
00:51:24,179 --> 00:51:27,125
And that's what we saw today
in this final cook-off.
891
00:51:27,150 --> 00:51:30,645
It was the fennel in the meringue
that gave that dessert a point
892
00:51:30,670 --> 00:51:34,154
of difference that took it from good
to magical.
893
00:51:34,179 --> 00:51:35,954
She's young, she's full of energy.
894
00:51:35,979 --> 00:51:37,645
She's a talent to watch.
895
00:51:39,620 --> 00:51:42,565
Eddie has really stamped his style
on this competition,
896
00:51:42,590 --> 00:51:44,954
and he delivers extraordinary food.
897
00:51:44,979 --> 00:51:48,235
Eddie's starter today was majestic.
898
00:51:48,260 --> 00:51:51,204
It was plate-lickingly divine.
899
00:51:51,229 --> 00:51:53,645
That biryani was superb.
900
00:51:53,670 --> 00:51:56,845
He wants to indulge people in the
food that he loves, and that's
901
00:51:56,870 --> 00:51:59,795
what he's doing, and that's
what he's done in this competition.
902
00:51:59,820 --> 00:52:02,365
Eddie makes the difficult look easy,
903
00:52:02,390 --> 00:52:06,235
and that is the mark of any skilled
person in any walk of life.
904
00:52:07,900 --> 00:52:10,645
Pookie, throughout the competition,
has given us some extraordinary
905
00:52:10,670 --> 00:52:11,954
and magical dishes.
906
00:52:11,979 --> 00:52:13,795
She wants you to walk away
from the table
907
00:52:13,820 --> 00:52:15,284
and everything to be memorable.
908
00:52:15,309 --> 00:52:18,154
We had a soup brewing at the table.
909
00:52:18,179 --> 00:52:20,235
We had smoke under a cloche.
910
00:52:20,260 --> 00:52:22,204
We got gold dust
911
00:52:22,229 --> 00:52:25,565
and I had to swallow a cocktail
sphere off a flower.
912
00:52:25,590 --> 00:52:28,005
Now, who does that?!
913
00:52:28,030 --> 00:52:32,005
It's not just about the theatre,
the music and the sparkles.
914
00:52:32,030 --> 00:52:34,645
It's got to be about the food
and that's what Pookie has got.
915
00:52:34,670 --> 00:52:36,365
She's got the heart and soul.
916
00:52:36,390 --> 00:52:38,365
She understands what good food
tastes like.
917
00:52:38,390 --> 00:52:41,284
I'll tell you what,
that lady is special.
918
00:52:44,309 --> 00:52:46,715
I'm feeling sad that it is over
919
00:52:46,740 --> 00:52:49,795
because I fall in love
with MasterChef.
920
00:52:53,249 --> 00:52:55,415
I think I did myself proud today.
921
00:52:58,740 --> 00:53:01,485
We've all cooked flawlessly today.
922
00:53:01,510 --> 00:53:03,204
I couldn't have given any more.
923
00:53:05,099 --> 00:53:08,235
The whole process,
it's just been the greatest.
924
00:53:08,260 --> 00:53:12,715
It's been the greatest fun
that life's ever offered me.
925
00:53:16,460 --> 00:53:20,074
I don't know if I've done enough
to win the competition,
926
00:53:20,099 --> 00:53:21,845
but if I could lift that trophy,
927
00:53:21,870 --> 00:53:26,235
it would honestly mean the absolute
world, it will be life-changing.
928
00:53:26,260 --> 00:53:28,715
But, yeah,
we'll just have to wait and see.
929
00:53:31,420 --> 00:53:33,074
Three incredible cooks.
930
00:53:34,460 --> 00:53:36,395
Three completely different styles.
931
00:53:41,309 --> 00:53:42,954
Who's it going to be?
932
00:54:01,179 --> 00:54:05,395
What I really admire about
the three of you is how much in love
933
00:54:05,420 --> 00:54:09,715
you are and how strongly you feel
about your own individual cuisines.
934
00:54:11,780 --> 00:54:15,954
We didn't just see good cookery
from you today, we saw passion,
935
00:54:15,979 --> 00:54:19,515
emotion,
food that you really believed in.
936
00:54:21,510 --> 00:54:24,485
And I'll tell you what,
today was magical.
937
00:54:28,950 --> 00:54:31,125
Our MasterChef champion is...
938
00:54:45,900 --> 00:54:47,545
...Eddie.
939
00:54:47,570 --> 00:54:50,135
MUSIC: Heroes
by David Bowie
940
00:54:53,270 --> 00:54:54,445
Well done.
941
00:54:55,880 --> 00:54:57,805
Tears of joy, Eddie.
Yeah.
942
00:54:57,830 --> 00:54:59,294
Congratulations.
943
00:55:01,880 --> 00:55:04,525
Pookie, Rad ha,
944
00:55:04,550 --> 00:55:06,964
absolute hon our.
945
00:55:06,989 --> 00:55:09,375
Thank you very much for all
that you've done.
946
00:55:09,400 --> 00:55:11,605
Well done, guys.
It's been an hon our.
947
00:55:11,630 --> 00:55:13,575
RADHA: You deserve it. Well done.
948
00:55:20,750 --> 00:55:25,605
# I, I will be king... #
949
00:55:25,630 --> 00:55:28,294
Oh, mate,
what a brilliant achievement.
950
00:55:30,680 --> 00:55:34,015
I'm really, really proud
of myself and how far I've come.
951
00:55:34,040 --> 00:55:36,885
I'm a completely different person
to who I was when I first
952
00:55:36,910 --> 00:55:38,575
started this competition.
953
00:55:38,600 --> 00:55:42,725
# And nothing will
drive them away... #
954
00:55:42,750 --> 00:55:45,805
You've definitely got a lot
more to see from me.
955
00:55:45,830 --> 00:55:49,525
This is not going to be the last
time you see my face, by no means.
956
00:55:49,550 --> 00:55:51,605
# just for one day... #
957
00:55:51,630 --> 00:55:54,044
I am very proud of my achievement.
958
00:55:54,069 --> 00:55:55,725
# We can be heroes... #
959
00:55:55,750 --> 00:55:59,294
It's been a blast throughout
the competition.
960
00:55:59,319 --> 00:56:02,294
It would be nice if I hold a trophy,
961
00:56:02,319 --> 00:56:04,935
but there is only one winner.
962
00:56:04,960 --> 00:56:07,375
Eddie is well-deserved
for this trophy.
963
00:56:08,800 --> 00:56:10,044
It's everything.
964
00:56:10,069 --> 00:56:11,445
I mean, my whole life,
965
00:56:11,470 --> 00:56:14,775
it feels like it's been building
up to this...this moment.
966
00:56:14,800 --> 00:56:16,084
There you are.
967
00:56:16,109 --> 00:56:18,805
You are our MasterChef champion.
968
00:56:18,830 --> 00:56:20,935
THEY CHEER
969
00:56:22,880 --> 00:56:25,294
Cheers.
Cheers!
970
00:56:25,319 --> 00:56:27,495
I can't believe that I'm standing
here right now
971
00:56:27,520 --> 00:56:29,325
as the MasterChef champion. Wow.
972
00:56:31,270 --> 00:56:34,685
Eddie is nothing short of
a culinary powerhouse.
973
00:56:39,319 --> 00:56:43,775
And those three courses — delicious,
exciting and opulent,
974
00:56:43,800 --> 00:56:46,084
full of spice and full of love.
975
00:56:48,520 --> 00:56:51,375
I think we've just seen the birth
of a future great chef.
976
00:56:54,710 --> 00:56:57,605
All of my family will be so pleased
and proud.
977
00:56:59,680 --> 00:57:03,605
It's just been the most stressful,
but most enjoyable.
978
00:57:03,630 --> 00:57:06,084
I think I've really discovered
who I am as a cook.
979
00:57:07,750 --> 00:57:09,685
It's just the best feeling ever.
980
00:57:11,630 --> 00:57:15,525
# Then we could be heroes
981
00:57:15,550 --> 00:57:18,685
# just for one day
982
00:57:23,910 --> 00:57:26,655
# We can be heroes
983
00:57:32,270 --> 00:57:34,935
# We can be heroes
984
00:57:41,160 --> 00:57:43,935
# We can be heroes
985
00:57:45,350 --> 00:57:47,375
# just for one day... #