0:00:02 > 0:00:04It's the Junior MasterChef final.
0:00:06 > 0:00:09We have seen cooks from all over the country
0:00:09 > 0:00:11come into this kitchen and cook up a storm.
0:00:12 > 0:00:14We have seen some brilliant food.
0:00:14 > 0:00:19Creativity, we've seen skill, we've seen adventurous food.
0:00:19 > 0:00:22This is a really clever dish.
0:00:22 > 0:00:24Bold food.
0:00:24 > 0:00:25Ah!
0:00:25 > 0:00:27That's like volcano pork!
0:00:29 > 0:00:32Things we have never tasted before.
0:00:32 > 0:00:34Surprisingly, it works a treat.
0:00:34 > 0:00:36Thank you.
0:00:36 > 0:00:39But today we are at the final.
0:00:39 > 0:00:41The final of Junior MasterChef.
0:00:41 > 0:00:45Amelie, Phoebe and Barney
0:00:45 > 0:00:48have proved they're the best cooks in the country.
0:00:48 > 0:00:53I really, really want to earn the title of Junior MasterChef.
0:00:53 > 0:00:57It would just be, "Wow!"
0:00:58 > 0:01:01I want to win Junior MasterChef this much...
0:01:01 > 0:01:04like bigger than my arms can go.
0:01:04 > 0:01:08I think the feeling of being the champion of Junior MasterChef,
0:01:08 > 0:01:13my mind would explode with fireworks and my stomach explode with lava.
0:01:14 > 0:01:16It comes down to one final challenge
0:01:16 > 0:01:18and after that we're going to crown our champion.
0:01:18 > 0:01:19Bring it on.
0:01:42 > 0:01:46Hi, guys, welcome back to the Junior MasterChef kitchen
0:01:46 > 0:01:48for the very last time.
0:01:49 > 0:01:54This is your moment to cook the best food of your life.
0:01:54 > 0:01:56Today is all about you.
0:01:57 > 0:02:00Your food, how good you are,
0:02:00 > 0:02:05because one of you will be crowned MasterChef champion.
0:02:09 > 0:02:13Ladies and gentlemen, three courses, two hours.
0:02:14 > 0:02:15Let's cook!
0:02:26 > 0:02:30To walk away with the trophy they have to make a starter,
0:02:30 > 0:02:34a main course and a pudding to show everything they have learnt.
0:02:36 > 0:02:39I want to eat it, eat it, eat it, eat it, eat it.
0:02:39 > 0:02:42- You are hungry today.- I am hungry.
0:02:43 > 0:02:46Barney is a brave and adventurous cook.
0:02:46 > 0:02:50He has delivered us some great things throughout this competition.
0:02:50 > 0:02:53Figs and blue cheese and stinging nettles.
0:02:53 > 0:02:57- Every time he walks in here he surprises me.- Hooray!
0:02:57 > 0:03:02It is really very, very delicious and really accomplished.
0:03:02 > 0:03:04He has wonderful knowledge in terms of the flavours
0:03:04 > 0:03:06he presents up on the plate.
0:03:06 > 0:03:10I'm really excited about what Barney's going to bring to the final.
0:03:13 > 0:03:15I feel really excited
0:03:15 > 0:03:20because I'm one of the three junior top chefs in this country.
0:03:20 > 0:03:22Amelie and Phoebe are really good chefs
0:03:22 > 0:03:25and I don't want to be kicked out by them.
0:03:26 > 0:03:28Barney, you've got more bowls on this bench
0:03:28 > 0:03:31than a bowl seller in a bowl market.
0:03:31 > 0:03:33I'm going to cook you haddock fishcake
0:03:33 > 0:03:36- with creamed leeks and quail's egg. - Yes.
0:03:36 > 0:03:39For the main, I'm going to cook steak and kidney pudding,
0:03:39 > 0:03:42but the steak out of the kidney pudding,
0:03:42 > 0:03:45- so a small kidney pudding on top of the steak.- OK.
0:03:45 > 0:03:48And for dessert, I'm going to do a pear and rhubarb tarte tatin
0:03:48 > 0:03:51with ginger and orange ice cream.
0:03:51 > 0:03:54That is one menu and a half, Barney.
0:03:54 > 0:03:56Why have you given yourself so much to do?
0:03:56 > 0:03:59Because I wanted to show you both the...
0:03:59 > 0:04:02My French side and my English side.
0:04:02 > 0:04:04Because, when I was about two years old,
0:04:04 > 0:04:07I went to France to live there for eight years.
0:04:07 > 0:04:09Brilliant. Who do you think cooks better food?
0:04:09 > 0:04:13- France or England? - I am not making that answer.
0:04:13 > 0:04:16OK, fair enough. Barney, I think you've got a lot of work to do.
0:04:16 > 0:04:19- How many times have you practised this?- Five times.
0:04:19 > 0:04:21And? Were you on time?
0:04:21 > 0:04:23- Once.- You were on time once?
0:04:23 > 0:04:25- Today are we going to get everything right?- Yes.
0:04:25 > 0:04:26Good luck, Barney.
0:04:29 > 0:04:33I want to show to John and Donal my English side and French side,
0:04:33 > 0:04:36so I call this menu Franglais.
0:04:36 > 0:04:40Barney is up against it because Barney's promises are big.
0:04:40 > 0:04:44A lovely, pretty little well-formed fishcake with smoked haddock
0:04:44 > 0:04:47served with lovely soft creamed leeks.
0:04:47 > 0:04:50And then that quail's egg on top has to be perfectly cooked.
0:04:50 > 0:04:52I am looking for a runny yolk.
0:04:52 > 0:04:55When it comes to his main course, he's taken a British classic,
0:04:55 > 0:04:58a steak and kidney pie, and he's deconstructed it.
0:04:58 > 0:05:01We're going to get this wonderful steak and he's promised us
0:05:01 > 0:05:04a suet pie with a little kidney running through it on top.
0:05:04 > 0:05:06It's the sort of dish, for me,
0:05:06 > 0:05:08if I saw it on a menu, I would definitely order.
0:05:08 > 0:05:10Issue we've got with the tarte tatin and rhubarb
0:05:10 > 0:05:13is that rhubarb is very, very wet, so is the pear,
0:05:13 > 0:05:18and I hope that pastry is still crispy and not soggy underneath.
0:05:18 > 0:05:19Talking to Barney, he's told us
0:05:19 > 0:05:22that he's got it right one out of five times.
0:05:22 > 0:05:26I'm just hoping that he can do it one more time in this final today.
0:05:27 > 0:05:3045 minutes gone. One hour and 15 minutes to go.
0:05:40 > 0:05:44Phoebe walked in this kitchen and impressed us straightaway.
0:05:44 > 0:05:46That is what I would call a great pizza.
0:05:47 > 0:05:50Phoebe has shown us that she can cook.
0:05:50 > 0:05:51I mean, she is a great cook.
0:05:51 > 0:05:55One that has learned the lessons from her nonna.
0:05:55 > 0:05:57She works really, really hard.
0:05:57 > 0:06:00We saw at the zoo. She rallies the boys. She works really hard.
0:06:00 > 0:06:02Guys, start assembling over here, OK?
0:06:02 > 0:06:04On sports day, she's cheering all the time.
0:06:04 > 0:06:06- ALL:- Pipe it, pipe it, pipe it!
0:06:06 > 0:06:09Phoebe's always happy, and her food shows it.
0:06:12 > 0:06:15It's a sweet little piece of heaven. I love it.
0:06:21 > 0:06:24I really hope I win today.
0:06:24 > 0:06:28I would be quite upset if I didn't, but it's OK if I don't
0:06:28 > 0:06:31because it's really cool to still be a finalist.
0:06:34 > 0:06:37Phoebe, there is a lot of pressure on today.
0:06:37 > 0:06:38What are you going to cook for us?
0:06:38 > 0:06:42I'm cooking a courgette soup with courgette flower fritters.
0:06:42 > 0:06:43TIMER DINGS
0:06:43 > 0:06:49And, for my main, I'm doing beef brisket stuffed with a paste
0:06:49 > 0:06:52made out of butter and parsley and pancetta,
0:06:52 > 0:06:55and then for the dessert, I'm doing a coffee chocolate mousse
0:06:55 > 0:06:57with home-made biscotti.
0:06:57 > 0:07:00Wow. That is a menu to impress.
0:07:00 > 0:07:03What is it about these dishes that you've chose
0:07:03 > 0:07:05that are going to really knock our socks off today?
0:07:05 > 0:07:07Because it's something that my grandma's taught me,
0:07:07 > 0:07:09my mum's taught me,
0:07:09 > 0:07:13and I just think they're really nice and I like the Italian theme.
0:07:13 > 0:07:14So are you going to make it...
0:07:14 > 0:07:16ITALIAN ACCENT: ..just like Nonna used to make?
0:07:16 > 0:07:19- Yes.- You are?- Yeah.- Good.
0:07:19 > 0:07:22No? It's not working? I'll stop. OK.
0:07:26 > 0:07:28Phoebe has a very, very interesting menu
0:07:28 > 0:07:31and you can see the influence of her Italian grandmother
0:07:31 > 0:07:33running all the way through it.
0:07:33 > 0:07:35Courgette soup. Wonderful,
0:07:35 > 0:07:40but it needs to be rich in flavour. Courgettes can be a bit watery,
0:07:40 > 0:07:43but courgette flower fritters, I love.
0:07:43 > 0:07:46Main course, Phoebe's using brisket or braising steak
0:07:46 > 0:07:48and she's battered it out, opened it all up
0:07:48 > 0:07:51and she's filled it with lots of butter and parsley and pancetta.
0:07:51 > 0:07:56Buttery tomato sauce with beef and pasta? Right up my street.
0:07:57 > 0:08:01Then, to finish it all off, a brilliant chocolate coffee mousse
0:08:01 > 0:08:04served with a wonderful little biscotti.
0:08:04 > 0:08:06If she gets it right we'll be left with a crunchy biscotti
0:08:06 > 0:08:11that crisps when you break it apart and then that velvety light mousse.
0:08:11 > 0:08:13The biscottis aren't going hard.
0:08:14 > 0:08:16It needs to be baked again.
0:08:17 > 0:08:21I want to show the judges that even though this food
0:08:21 > 0:08:24is quite rustic and Italian, it's awesome,
0:08:24 > 0:08:27and, like, Italian food's my favourite food.
0:08:33 > 0:08:35You have just 45 minutes left.
0:08:35 > 0:08:38Give yourselves enough time to be able to plate your dish as well.
0:08:38 > 0:08:39Oh.
0:08:42 > 0:08:44I think I'm just going to stand back over here.
0:08:44 > 0:08:48Amelie is like a giggling whirlwind when she comes into this kitchen.
0:08:48 > 0:08:51I love her passion and her big smile.
0:08:51 > 0:08:52Yay!
0:08:54 > 0:08:55We've seen Amelie walk in the door
0:08:55 > 0:08:58and be extremely ambitious as a cook.
0:08:58 > 0:08:59Please come out. Please come out.
0:08:59 > 0:09:01Amelie is an exciting cook
0:09:01 > 0:09:03because when you put her under pressure, she delivers.
0:09:03 > 0:09:06- ALL:- Whisk those eggs! Whisk those eggs!
0:09:06 > 0:09:09Oh, hang on! Don't we have to start the aioli again?
0:09:09 > 0:09:11Oh, no. I can't believe you split our dressing.
0:09:11 > 0:09:13- I thought we were a team? - We WERE a team.
0:09:13 > 0:09:15Until I split your dressing.
0:09:17 > 0:09:20She delivers really good food throughout the competition.
0:09:20 > 0:09:23It is this eruption of flavour in your mouth and I love that.
0:09:28 > 0:09:33I've enjoyed being on Junior MasterChef so, so much.
0:09:34 > 0:09:38I've made loads of new friends, I've learnt loads of new skills.
0:09:38 > 0:09:40I wish it could carry on forever.
0:09:42 > 0:09:44Amelie, what are you going to cook for us?
0:09:44 > 0:09:50Today I'm making roasted tomato, sweet pepper and garlic soup
0:09:50 > 0:09:53- with Cheddar cheese puff pastry twirls.- Nice.
0:09:53 > 0:09:56Then I'm making roast duck on a bed of creamy mash
0:09:56 > 0:10:00with tea-infused carrots and savoury blackberry jam.
0:10:00 > 0:10:04Then I'm making a raspberry cheesecake with a raspberry coulis.
0:10:04 > 0:10:08- Wow.- We get that you like raspberries, but you like them
0:10:08 > 0:10:12so much that you've decided to coat yourself in them pretty early on.
0:10:12 > 0:10:14That was when I blended them!
0:10:14 > 0:10:18It does look like you have a case of the raspberry chicken pox.
0:10:18 > 0:10:20I don't!
0:10:20 > 0:10:22Amelie, you've always got a big smile on your face.
0:10:22 > 0:10:24How have you found the competition so far?
0:10:24 > 0:10:29I've found it tough-ish, but it's been really fun, so...
0:10:29 > 0:10:33Amelie, what would it mean to you to win Junior MasterChef?
0:10:33 > 0:10:34A lot.
0:10:34 > 0:10:36I might do my dance.
0:10:39 > 0:10:42Amelie is giggling her way through three brilliant dishes.
0:10:42 > 0:10:46A big, bright soup with lots of sweet and smoky flavour
0:10:46 > 0:10:50from roast peppers and tomatoes, blitzed until really nice and smooth.
0:10:51 > 0:10:52She's promised us, on the side,
0:10:52 > 0:10:55lovely, cheesy, crunchy puff pastry twists
0:10:55 > 0:10:57and I'm very excited about them.
0:10:57 > 0:10:59Her main course is a little bit unusual
0:10:59 > 0:11:03in that she's roasting the duck, pairing it with mashed potato,
0:11:03 > 0:11:07and a kind of sharp and sweet blackberry jam sort of sauce.
0:11:07 > 0:11:09I'm a little bit scared of this combination
0:11:09 > 0:11:11and I hope that it works out.
0:11:11 > 0:11:14Dessert, a raspberry cheesecake with raspberry jelly.
0:11:14 > 0:11:18Chocolate biscuit base, then the creamy cheesecake filling,
0:11:18 > 0:11:21raspberry coulis and raspberry jelly.
0:11:21 > 0:11:26But, presently, Amelie has got most of the raspberry sauce over her.
0:11:26 > 0:11:29I think that if I cook my dishes perfectly
0:11:29 > 0:11:33it will be enough to win me the title.
0:11:33 > 0:11:35Fingers crossed.
0:11:35 > 0:11:37Yes!
0:11:37 > 0:11:39Your final ten minutes, everyone.
0:11:39 > 0:11:41- What?- Final ten minutes.
0:11:49 > 0:11:50Yes!
0:11:54 > 0:11:55Mmm.
0:12:03 > 0:12:04Guys, you're into your final five minutes.
0:12:04 > 0:12:07You need to get your food on the plate, please.
0:12:18 > 0:12:20Come on, Barney, don't run out of time.
0:12:20 > 0:12:23You've got nothing on your plates yet, mate.
0:12:34 > 0:12:36That's it, guys. Time is up.
0:12:36 > 0:12:39Well done. Amazing amount of work. Good job.
0:12:50 > 0:12:51Amelie, up you come.
0:12:58 > 0:13:00Vibrant colours, Amelie, aren't they?
0:13:00 > 0:13:02Mm-hmm.
0:13:02 > 0:13:07Amelie's starter is roasted tomato, red pepper and garlic soup,
0:13:07 > 0:13:12drizzled with basil oil, served with Cheddar cheese twirls.
0:13:23 > 0:13:27You have a really fresh-tasting soup. With the herbs dripped around the top
0:13:27 > 0:13:30it looks really beautiful and it tastes good too.
0:13:30 > 0:13:34But what I really love are those little cheesy puffs on the side.
0:13:36 > 0:13:38It's rich, it's delicious.
0:13:38 > 0:13:40It's got everything you want from a big bowl of soup.
0:13:40 > 0:13:43And I love these. I think they're great.
0:13:47 > 0:13:52For her main, Amelie has served roasted duck breast
0:13:52 > 0:13:59with creamy mash, a blackberry jam and tea-infused baby carrots.
0:14:06 > 0:14:09For me, that duck is cooked to perfection.
0:14:09 > 0:14:11You've got a crispy skin on the outside,
0:14:11 > 0:14:14you've got nice pink and tender meat in the centre and it's seasoned well,
0:14:14 > 0:14:17but those carrots aren't cooked all the way through
0:14:17 > 0:14:21and not taking on the flavour of the tea and that's what I was hoping for.
0:14:21 > 0:14:24I'm really impressed with the combination
0:14:24 > 0:14:27of your blackberry jam, duck and mashed potato.
0:14:27 > 0:14:30I didn't think it was going to work, and I was a little bit afraid of it.
0:14:30 > 0:14:33However, I think it's really well done.
0:14:35 > 0:14:37Cook your carrots!
0:14:39 > 0:14:43Her dessert is cheesecake topped with raspberry jelly
0:14:43 > 0:14:46and served with a raspberry coulis.
0:14:49 > 0:14:50Got enough?
0:14:54 > 0:14:57You've taken the rasp and you've done great things with it.
0:14:57 > 0:15:02I really like that chocolate, salty, buttery biscuit base
0:15:02 > 0:15:03with the cream on top of it.
0:15:03 > 0:15:05It just needs a fine layer of jelly,
0:15:05 > 0:15:07but, at the moment, it's a bit too chewy on top.
0:15:07 > 0:15:10I think it's a very, very well-made dessert indeed.
0:15:10 > 0:15:15What you've got is this great creamy, velvety, sweet cheesecake
0:15:15 > 0:15:17and it is absolutely gorgeous.
0:15:17 > 0:15:20This is a really good cheesecake.
0:15:20 > 0:15:23I'm really happy. Yeah.
0:15:25 > 0:15:30I think that my dishes went really well overall, so...
0:15:39 > 0:15:43Barney, what you've done here is truly impressive.
0:15:45 > 0:15:48Barney's starter is a smoked haddock fishcake
0:15:48 > 0:15:52served with creamed leeks and topped with a poached quail's egg.
0:16:04 > 0:16:08You have delivered a wonderful creamy mashed potato cake
0:16:08 > 0:16:11with that lovely smoky fish running through it
0:16:11 > 0:16:14and that lovely leek sauce underneath.
0:16:14 > 0:16:18My only thing about this dish is, I wanted a nice runny egg.
0:16:18 > 0:16:22I like the texture of the cake. I like the smokiness.
0:16:22 > 0:16:24I like the creaminess of the leeks.
0:16:24 > 0:16:26I would like some more sauce
0:16:26 > 0:16:29and I would like an egg that's not overdone.
0:16:29 > 0:16:31Otherwise, yeah, very good.
0:16:34 > 0:16:38For his main course, Barney has made a fillet steak
0:16:38 > 0:16:41topped with a suet kidney pudding
0:16:41 > 0:16:48served with horseradish mash, French peas and a kidney gravy.
0:16:49 > 0:16:51Mmm.
0:17:01 > 0:17:05It's like somebody's wrapped me up in my favourite blanket,
0:17:05 > 0:17:07chucked me in front of a fire, put my fluffy slippers on
0:17:07 > 0:17:09and given me a tasty, tasty thing to eat
0:17:09 > 0:17:11that's comforting me beautifully.
0:17:11 > 0:17:14It's real comfort food.
0:17:14 > 0:17:16There's lumps in your mashed potato, which is a bit of a shame.
0:17:16 > 0:17:20Otherwise I think it's a great, great dish.
0:17:20 > 0:17:22Barney, one of the biggest issues with your dish
0:17:22 > 0:17:26is that now I have to think of John in fluffy slippers.
0:17:26 > 0:17:28When I put that aside from my mind,
0:17:28 > 0:17:32what we have on this plate is really, really impressive.
0:17:32 > 0:17:34Your kidneys are really nicely cooked.
0:17:34 > 0:17:36You've got a lovely gravy running around them,
0:17:36 > 0:17:39full of rich and kind of dark flavour in there.
0:17:39 > 0:17:41I'm really impressed with it, Barney.
0:17:44 > 0:17:48Barney's dessert is a rhubarb and pear tarte tatin
0:17:48 > 0:17:50with ginger and orange ice cream.
0:17:58 > 0:17:59I think your ice cream is great, Barney.
0:17:59 > 0:18:01It's very, very tasty indeed.
0:18:01 > 0:18:04Your tarte? The pastry top is crispy,
0:18:04 > 0:18:08but, underneath it, it's still a little bit underdone.
0:18:08 > 0:18:12But that sticky caramel with the rhubarb and the pears is inspired.
0:18:12 > 0:18:15It's great.
0:18:15 > 0:18:17That tarte is absolutely gorgeous.
0:18:17 > 0:18:19It's really sweet, it's gooey
0:18:19 > 0:18:22and it's got all those wonderful things you want a tarte tatin to be
0:18:22 > 0:18:25and I love that ice cream because you've got the heat of the ginger,
0:18:25 > 0:18:28you've got that wonderful orange running through it.
0:18:28 > 0:18:31- I really like it. - I feel really surprised
0:18:31 > 0:18:33because I thought it was going to be a disaster.
0:18:33 > 0:18:38- Why?- Because at the start I got really nervous.
0:18:38 > 0:18:41Well, I tell you what, if this is your being nervous,
0:18:41 > 0:18:44I'd love to see when you're not nervous.
0:18:46 > 0:18:48I feel really startled,
0:18:48 > 0:18:52because I thought my dishes were going to be a disaster,
0:18:52 > 0:18:54but the judges really enjoyed it.
0:19:02 > 0:19:06Phoebe, today your dishes sparkle.
0:19:06 > 0:19:08I think they look amazing.
0:19:10 > 0:19:14For her starter, Phoebe has made a courgette soup
0:19:14 > 0:19:17served with courgette flower fritters.
0:19:24 > 0:19:28You've taken one brilliant ingredient, the mighty courgette,
0:19:28 > 0:19:32and you have transformed it into something silky, smooth and velvety
0:19:32 > 0:19:36that tastes specifically of that one ingredient.
0:19:36 > 0:19:38A lot of people might say that it's a bit of a risk,
0:19:38 > 0:19:40but it's really impressive.
0:19:40 > 0:19:43- I can't find fault in that soup, Phoebe.- Thank you.
0:19:43 > 0:19:45I think it's absolutely delicious. It's velvety smooth,
0:19:45 > 0:19:48perfectly seasoned, lovely little fritters on the side.
0:19:48 > 0:19:50I think the presentation is wonderful
0:19:50 > 0:19:52and it delivers, absolutely, on flavour.
0:19:52 > 0:19:54Very good.
0:19:56 > 0:19:59Her main is braciole.
0:19:59 > 0:20:04Braising steak stuffed with butter, garlic and pancetta
0:20:04 > 0:20:08and cooked in a tomato sauce, served with tagliatelle.
0:20:15 > 0:20:18- Come on, John.- I'm trying. I'm trying.
0:20:25 > 0:20:27Wow! That is seriously good.
0:20:27 > 0:20:29I have travelled to Italy
0:20:29 > 0:20:33and I've tasted some of the fantastic nonnas' dishes.
0:20:33 > 0:20:35This would beat them all hands-down.
0:20:35 > 0:20:41The taste of Italy in one big, beautiful bowl and I love it.
0:20:41 > 0:20:43Your beef is cooked beautifully.
0:20:43 > 0:20:45The pasta is cooked really well. The sauce is really lovely.
0:20:45 > 0:20:48I'd just like more sauce around that pasta,
0:20:48 > 0:20:51but, for a piece of beef and a bowl of pasta, Phoebe,
0:20:51 > 0:20:53I'd pay for it.
0:20:56 > 0:21:00Phoebe has served her coffee and chocolate mousse
0:21:00 > 0:21:04topped with cream in a cappuccino cup, with hazelnut biscotti,
0:21:04 > 0:21:07a traditional Italian biscuit, on the side.
0:21:09 > 0:21:11So these are what I'm interested in
0:21:11 > 0:21:13because you sweated over these biscotti, didn't you?
0:21:13 > 0:21:14Yeah.
0:21:14 > 0:21:17I was a bit worried that they were a bit under.
0:21:17 > 0:21:19- BISCOTTO SNAPS - Yay.
0:21:28 > 0:21:30It's delicious.
0:21:30 > 0:21:33Really strong with bitter chocolate, really strong with coffee,
0:21:33 > 0:21:34but these!
0:21:34 > 0:21:38These lovely biscuits flavoured with hazelnuts are fantastic.
0:21:38 > 0:21:42These biscotti I am making myself because they are ace.
0:21:46 > 0:21:49You've got chocolate, you've got coffee, you've got creaminess
0:21:49 > 0:21:53and also, it kind of reminds me of a thick version of, like, a tiramisu.
0:21:53 > 0:21:55It's really, really lovely.
0:21:58 > 0:22:00I think I really shocked the judges
0:22:00 > 0:22:02because, like, the presentation looked quite fancy,
0:22:02 > 0:22:05so, yeah, I'm quite happy with that.
0:22:09 > 0:22:14You three have now made our decision really difficult.
0:22:14 > 0:22:18We're going to ask you now to step outside for a well-earned break.
0:22:18 > 0:22:22When we call you back in something extraordinary is going to happen.
0:22:23 > 0:22:27One of you will be crowned our champion.
0:22:28 > 0:22:30Thank you very much indeed. Off you go.
0:22:49 > 0:22:53I mean, what we saw with our three cooks coming in here
0:22:53 > 0:22:55was incredibly impressive.
0:22:55 > 0:22:57They produced thought-provoking food.
0:22:59 > 0:23:01They've demonstrated skill,
0:23:01 > 0:23:03ambition,
0:23:03 > 0:23:05and that makes for a great final.
0:23:06 > 0:23:09Barney has always been a very brave cook,
0:23:09 > 0:23:11and today, he did exactly the same thing.
0:23:11 > 0:23:13He came in here and surprised.
0:23:13 > 0:23:15He's an enthusiastic cook.
0:23:15 > 0:23:20That, for me, is a cook who takes what he does extremely seriously.
0:23:21 > 0:23:25Amelie cooked today what I think is food that she loves to cook
0:23:25 > 0:23:27and food that she loves to eat.
0:23:27 > 0:23:31And because of that, I think she's done a great job.
0:23:31 > 0:23:32Over the course of the competition,
0:23:32 > 0:23:35we have seen some really impressive dishes from Amelie
0:23:35 > 0:23:37and she delivered today as well.
0:23:38 > 0:23:41Phoebe, those three plates came up here
0:23:41 > 0:23:44and they were twinkling, they were sparkling.
0:23:44 > 0:23:47They were just really gutsy, bold.
0:23:47 > 0:23:48She went with what she knows.
0:23:48 > 0:23:51She went with the dishes she's grown up with.
0:23:54 > 0:23:57We've seen how they've grown in this competition,
0:23:57 > 0:24:00but it comes down to today.
0:24:00 > 0:24:02To be Junior MasterChef champion
0:24:02 > 0:24:06will make me cry and will make me really happy.
0:24:08 > 0:24:13It feels quite sad knowing that I've just cooked my last three meals
0:24:13 > 0:24:16on Junior MasterChef, but I also feel quite happy
0:24:16 > 0:24:19because I just really want to find out who's going to win.
0:24:19 > 0:24:24I've got everything crossed for good luck
0:24:24 > 0:24:28so hopefully, I'll hear my name called.
0:24:31 > 0:24:35I think today there's somebody who's walked in here, really impressed.
0:24:35 > 0:24:41Not just impressed a little bit, but truly, properly impressed.
0:24:41 > 0:24:43For me, it really is a clear winner.
0:24:43 > 0:24:46- We're agreed, aren't we? - I think we are.
0:24:46 > 0:24:49- Mr Skehan, it's been a pleasure. - Thank you.
0:25:07 > 0:25:10You three have turned out to be absolute superstars.
0:25:13 > 0:25:15I know it's been a big journey.
0:25:17 > 0:25:19I hope you've been inspired.
0:25:21 > 0:25:24Whatever happens today, don't stop.
0:25:27 > 0:25:31Guys, today, you three blew us away.
0:25:31 > 0:25:32Incredible work.
0:25:34 > 0:25:35But we have made a decision.
0:25:37 > 0:25:43Our Junior MasterChef champion 2014 is...
0:25:54 > 0:25:56..Phoebe.
0:25:56 > 0:26:00# I got the eye of the tiger A fighter
0:26:00 > 0:26:03# Dancing through the fire
0:26:03 > 0:26:08# Cos I am a champion and you're going to hear me roar... #
0:26:08 > 0:26:11Amelie, Barney, thanks very, very much indeed.
0:26:15 > 0:26:19It's been worth it because I've now proved to myself and to my family
0:26:19 > 0:26:21that I'm a really good cook.
0:26:21 > 0:26:25I think I might apply for the older MasterChef when I'm older.
0:26:25 > 0:26:27I've had loads of fun being on Junior MasterChef
0:26:27 > 0:26:32because we've been to the zoo, we've been to a chocolate factory
0:26:32 > 0:26:34and we've been making a lot of new friends.
0:26:34 > 0:26:37I'm going to remember being on Junior MasterChef forever.
0:26:40 > 0:26:44- Wow!- Congratulations.- Thank you.
0:26:44 > 0:26:46- How does that feel?- Awesome.
0:26:51 > 0:26:54- Well done!- You're hurting me.
0:26:54 > 0:26:56I'm so proud of you. Well done.
0:26:56 > 0:26:58You thoroughly deserved it.
0:26:58 > 0:27:01# I've got the eye of the tiger A fighter
0:27:01 > 0:27:04# Dancing through the fire
0:27:04 > 0:27:11# Cos I am a champion and you're going to hear me roar... #
0:27:17 > 0:27:20Every so often you find a cook who's got the magic in their fingers
0:27:20 > 0:27:23and Phoebe's got it.
0:27:23 > 0:27:25That girl is going to go a long way.
0:27:27 > 0:27:29This is one of the happiest days of my life.
0:27:29 > 0:27:33I'm really just, like, excited and proud and really happy.
0:27:34 > 0:27:38# ..I got the eye of the tiger A fighter
0:27:38 > 0:27:41# Dancing through the fire
0:27:41 > 0:27:48# Cos I am a champion and you're going to hear me roar
0:27:48 > 0:27:52# Louder, louder than a lion
0:27:52 > 0:27:59# Cos I am a champion And you're going to hear me roar. #