0:00:02 > 0:00:05It's finals week on MasterChef...
0:00:08 > 0:00:12..and the battle for the title is almost over.
0:00:12 > 0:00:16- Do you want to stop? Do you want...? - I don't want to let anyone down.
0:00:18 > 0:00:20It's really intense.
0:00:20 > 0:00:21You're so close now
0:00:21 > 0:00:23to actually holding up that trophy.
0:00:25 > 0:00:27It's certainly not been an easy ride,
0:00:27 > 0:00:29I've had a few ups and downs.
0:00:29 > 0:00:31I haven't come this far to go at this stage.
0:00:33 > 0:00:35I'm coming up to 50, and to be able
0:00:35 > 0:00:37to celebrate that and be the winner of MasterChef,
0:00:37 > 0:00:39can you imagine a better birthday present?
0:00:40 > 0:00:44I'm the most nervous I've been in this competition.
0:00:44 > 0:00:46It feels like it's a real crunch time today.
0:00:50 > 0:00:53Tonight is their most daunting challenge.
0:00:53 > 0:00:55Chefs' Table -
0:00:55 > 0:01:00cooking for five of the country's greatest culinary talents,
0:01:00 > 0:01:06guided by one of the world's top five chefs, Daniel Humm.
0:01:09 > 0:01:12It hits you in the mouth like a punch from Mike Tyson would be like.
0:01:14 > 0:01:16This is it.
0:01:16 > 0:01:20The most complex, the toughest, the biggest challenge on MasterChef.
0:02:02 > 0:02:04Coming up next, I believe,
0:02:04 > 0:02:10is one of the toughest challenges MasterChef can give any contestant.
0:02:10 > 0:02:13The Chefs' Table.
0:02:13 > 0:02:16Only three of you are going to go through.
0:02:16 > 0:02:18One of you will be leaving us today.
0:02:20 > 0:02:25We've asked you to cook for us a classic,
0:02:25 > 0:02:30but that classic has to have your stamp on it.
0:02:32 > 0:02:34Ladies and gentlemen, do yourselves proud.
0:02:34 > 0:02:36Cook us something absolutely amazing.
0:02:36 > 0:02:3990 minutes, let's cook.
0:02:44 > 0:02:49Today, these four have got to stand up and show how good they can be.
0:02:49 > 0:02:52You've got to get to that absolute pinnacle
0:02:52 > 0:02:54of doing daring that's delicious.
0:02:56 > 0:03:00Wild boy Billy - you never know where he's going to go,
0:03:00 > 0:03:02but I promise you one thing about him, it'll never be dull.
0:03:04 > 0:03:07He pushes himself, he works really, really hard.
0:03:07 > 0:03:11And that dessert in Mexico, everybody absolutely loved it.
0:03:14 > 0:03:17- What are you making? - I'm making a shepherd's pie, Gregg.
0:03:17 > 0:03:19- Splendid.- As such. - Yeah, I guessed "as such".
0:03:19 > 0:03:21The oven is not being used at all, so...
0:03:21 > 0:03:22The base is a pea puree.
0:03:22 > 0:03:25On top of that is a ragout made of the lamb shanks,
0:03:25 > 0:03:27which are cooking in the pressure cooker.
0:03:27 > 0:03:29Then there are little dots of the mint jellies in there.
0:03:29 > 0:03:32Then on top of that, there's going to be riced potato.
0:03:32 > 0:03:34In the middle of that is a confit egg yolk
0:03:34 > 0:03:36and there's crunchy, brown butter breadcrumbs on the top.
0:03:36 > 0:03:39You haven't compromised throughout this competition.
0:03:39 > 0:03:40You started wild, you remain wild.
0:03:40 > 0:03:41I like to cook like this at home,
0:03:41 > 0:03:44I'm not going to change that for here or anywhere.
0:03:44 > 0:03:46I love this dish, I think it's the best dish I've created
0:03:46 > 0:03:48in the whole competition, but then...
0:03:48 > 0:03:50We shall see, won't we? See you what you guys think.
0:03:50 > 0:03:53Love the sound of the dish. I wish you the best of luck, mate.
0:03:53 > 0:03:55Thanks, Gregg, cheers.
0:03:57 > 0:03:59We've got bold flavours in there.
0:03:59 > 0:04:03Pickled carrots, mint and vinegar, loads of Worcestershire sauce
0:04:03 > 0:04:04and acidic red wine.
0:04:05 > 0:04:07This is Billy all over -
0:04:07 > 0:04:09pushing it as hard as he possibly can.
0:04:11 > 0:04:13I've never seen this done like this before,
0:04:13 > 0:04:17so I'm just hoping it's not a bit of a stab too much in the dark.
0:04:17 > 0:04:19I'm confident in it, I think you have to be.
0:04:19 > 0:04:20If you're not confident in your dish,
0:04:20 > 0:04:22no-one else is going to be.
0:04:22 > 0:04:2520 minutes have gone. 20 minutes gone.
0:04:29 > 0:04:33Juanita's modern style and ideas, I think, are really stunning.
0:04:33 > 0:04:34Think about strawberries,
0:04:34 > 0:04:36little meringue kisses and cream, delicious.
0:04:36 > 0:04:40Tomatoes, olive oil and bread. Simply stunning.
0:04:43 > 0:04:46It's a place in the final, so it has to go well today.
0:04:46 > 0:04:47I think it's so close,
0:04:47 > 0:04:49I think it's whoever makes a mistake will go,
0:04:49 > 0:04:51so you've got to get it right.
0:04:55 > 0:04:58So today, I'm going to cook you something based on a creme brulee.
0:04:58 > 0:05:01So it's almost a creme brulee, but not quite a creme brulee.
0:05:01 > 0:05:03I love creme brulee, it's my favourite dessert.
0:05:03 > 0:05:07It's my mum's favourite dessert, it's my grandma's favourite dessert.
0:05:07 > 0:05:09And how is it different?
0:05:09 > 0:05:11I've got three different flavours of set cream.
0:05:11 > 0:05:14So we've got an anise-flavoured cream,
0:05:14 > 0:05:16we've got a chocolate ganache and a vanilla custard.
0:05:16 > 0:05:20That's going to sit on a blueberry syrup,
0:05:20 > 0:05:23adding a very light chiffon sponge, flavoured with fennel seeds.
0:05:23 > 0:05:25I think it all works very nicely together.
0:05:25 > 0:05:28There's a term I've heard, and it goes like this -
0:05:28 > 0:05:29"going for it."
0:05:29 > 0:05:30Very much so.
0:05:30 > 0:05:33To experience the whole journey from start to finish
0:05:33 > 0:05:35would just be wonderful.
0:05:37 > 0:05:42Her dish sounds extraordinary. Three different flavoured creams.
0:05:42 > 0:05:43A chiffon sponge.
0:05:43 > 0:05:46She's then going to melt the caramel top across the whole lot.
0:05:46 > 0:05:49It's going to be one of her architecturally designed dishes,
0:05:49 > 0:05:50and when she does it,
0:05:50 > 0:05:53the flavours usually match the way it looks,
0:05:53 > 0:05:55and that is exquisite.
0:05:56 > 0:05:58You've got one hour left.
0:05:58 > 0:06:01One hour left.
0:06:03 > 0:06:06Jack, in this competition, has always taken an idea
0:06:06 > 0:06:08and just simply turned it upon its head.
0:06:10 > 0:06:12Savoury stuff, brilliant.
0:06:12 > 0:06:14Desserts, he's a little bit wild, John.
0:06:18 > 0:06:20Throughout this competition,
0:06:20 > 0:06:22I've done quite a lot of classics, actually.
0:06:22 > 0:06:24I've done ham, egg and chips. I've done roast beef.
0:06:24 > 0:06:26So for me, it's almost going back to basics
0:06:26 > 0:06:28in the way that I think about food,
0:06:28 > 0:06:30but utilising everything I've learned to make
0:06:30 > 0:06:32something that's really special.
0:06:35 > 0:06:39I'm doing everybody's school dinner favourite, rice pudding, today.
0:06:39 > 0:06:41So I'm doing a clotted cream rice pudding,
0:06:41 > 0:06:43and I'm doing it with different ways with cherry.
0:06:43 > 0:06:47A cherry jam, I'm doing a malt milk ice cream
0:06:47 > 0:06:49with a cherry vinegar ripple through it as well.
0:06:49 > 0:06:51There's something really wonderful
0:06:51 > 0:06:52about rice pudding in its simplicity,
0:06:52 > 0:06:54but actually, you can get real depth of flavour.
0:06:54 > 0:06:56For me, it's what a dessert should be.
0:06:56 > 0:06:58It's exactly what you want at the end of a meal.
0:06:58 > 0:07:01- You realise what's at stake today. - I've given so much to this,
0:07:01 > 0:07:04and I just want to be able to say that I did it till the bitter end.
0:07:04 > 0:07:07I want to, kind of, see this whole thing through.
0:07:07 > 0:07:10I want Jack's dish today to sit firmly in my mind
0:07:10 > 0:07:11for the right reasons.
0:07:11 > 0:07:13A rice pudding, lovely and creamy.
0:07:13 > 0:07:15The vinegar, just the right amount to give a bit of sharpness.
0:07:15 > 0:07:19And all those bits of cherries, adding something to the dish.
0:07:25 > 0:07:29Jane, when she does the classics, they are absolutely fantastic.
0:07:31 > 0:07:34There came a point where she just decided
0:07:34 > 0:07:37she was going to do modern, she was going to do smart,
0:07:37 > 0:07:38and oh, my word.
0:07:42 > 0:07:45I think, today, you've just got to be exceptional.
0:07:45 > 0:07:47I've done everything I can -
0:07:47 > 0:07:49I've read, I've learned, I've practised.
0:07:49 > 0:07:51I know the dish tastes really good.
0:07:51 > 0:07:53I'm hoping it's good enough to put me through.
0:07:56 > 0:07:58Jane, you were brought up with classics.
0:07:58 > 0:08:00- You came in here doing classics. - I did, yeah.
0:08:00 > 0:08:03- What are you going to make? - I'm making rabbit with seasonal veg.
0:08:03 > 0:08:05I grew up eating rabbit stew and rabbits
0:08:05 > 0:08:07and I wanted to elevate it.
0:08:07 > 0:08:09How have you put your stamp on it?
0:08:09 > 0:08:10I've made a rabbit Wellington
0:08:10 > 0:08:13stuffed with the liver and black pudding.
0:08:13 > 0:08:17And then I'm making some little rabbit chops
0:08:17 > 0:08:18and a little bit of rabbit stew.
0:08:18 > 0:08:21I've got some lovely Brussels tops from my dad's garden.
0:08:21 > 0:08:23I've also got... I wanted to use wild garlic,
0:08:23 > 0:08:26but it's not in season, so I'm doing a spinach and garlic puree.
0:08:26 > 0:08:27Fantastic.
0:08:27 > 0:08:30- This is a real pivotal moment, isn't it?- Totally, totally.
0:08:30 > 0:08:33Really, really important. I can't stress how much this means.
0:08:33 > 0:08:36- Oh, you care about it.- I really do. - Yeah, I know that.
0:08:36 > 0:08:39- Keep it up, please.- Thank you. I appreciate it, Gregg. Cheers.
0:08:42 > 0:08:45There's a huge amount of technical know-how and skill
0:08:45 > 0:08:48involved in this dish - making sure the rabbit Wellington
0:08:48 > 0:08:49is cooked through the middle and not dry,
0:08:49 > 0:08:51that the rabbit stew is lovely and tender,
0:08:51 > 0:08:53the sauce is really, really rich...
0:08:53 > 0:08:55It's a really, really big ask.
0:08:56 > 0:08:59Guys, you have 20 minutes left, please.
0:08:59 > 0:09:0120 minutes left.
0:09:12 > 0:09:13Oh, no, the egg's burst.
0:09:15 > 0:09:16Two minutes.
0:09:16 > 0:09:20Please, you've got just two minutes to produce a masterpiece.
0:09:31 > 0:09:35Right, your time is very much up.
0:09:35 > 0:09:37Finished, stop.
0:09:41 > 0:09:45Oh, dear me. Who knows? Honestly, who knows?
0:09:45 > 0:09:48Billy, we want to see your take on the shepherd's pie.
0:09:48 > 0:09:49Up you come, son.
0:09:53 > 0:09:54GREGG LAUGHS
0:09:57 > 0:09:59Billy's shepherd's pie
0:09:59 > 0:10:01is a tower of riced potato
0:10:01 > 0:10:05topped with breadcrumbs and Parmesan
0:10:05 > 0:10:09covering a confit egg yolk, a lamb ragout,
0:10:09 > 0:10:13pea and mint puree, pickled carrots
0:10:13 > 0:10:16and served with a red wine reduction.
0:10:19 > 0:10:21GREGG CHUCKLES
0:10:24 > 0:10:27I don't know whether to eat it or attempt to ski down it.
0:10:29 > 0:10:31You are the Salvador Dali of MasterChef.
0:10:31 > 0:10:33What are you up to?
0:10:35 > 0:10:39- There's the yolk. And you mix that to make the mashed potato?- Yeah.
0:10:39 > 0:10:41OK.
0:10:47 > 0:10:50It's got crunch from the topping, because of the breadcrumbs.
0:10:50 > 0:10:52It's got soft mashed potato.
0:10:52 > 0:10:58The lamb in the middle is really sweet and strong with your sauce.
0:10:58 > 0:10:59I think it's a really delicious thing,
0:10:59 > 0:11:01and I'd scoff the whole lot.
0:11:01 > 0:11:04My problem is, right now, and this is where it's blowing my mind,
0:11:04 > 0:11:06is the presentation aspect of it.
0:11:06 > 0:11:09For many people, they'll look at it and go, "Really? Really?"
0:11:11 > 0:11:13The flavours and textures are great.
0:11:13 > 0:11:15I love it when you get some sweet mint,
0:11:15 > 0:11:18because lamb and mint, for me, is like a marriage made in heaven.
0:11:18 > 0:11:20I like your sharp bit of pickled carrots.
0:11:20 > 0:11:22It's just the presentation of the whole thing, mate.
0:11:22 > 0:11:28It's just too bold for me to be able to stick a star on it, I'm afraid.
0:11:30 > 0:11:33I think this is probably my boldest and brashest dish,
0:11:33 > 0:11:36and to do it now is risky, but I was never going to play it safe.
0:11:36 > 0:11:39Yeah, I'd be annoyed to go home on that.
0:11:43 > 0:11:46Jack, it's rice pudding time. Up you come, please.
0:11:51 > 0:11:53To earn his place at Chefs' Table,
0:11:53 > 0:11:59Jack has cooked a clotted cream rice pudding with cherry jam,
0:11:59 > 0:12:03milk ice cream with a cherry vinegar ripple,
0:12:03 > 0:12:06freeze-dried cherries, poached cherries,
0:12:06 > 0:12:09puffed rice in sour cherry powder,
0:12:09 > 0:12:13a cherry sauce and a cherry spiced cream.
0:12:15 > 0:12:17A little bit nervous, cos some of your desserts
0:12:17 > 0:12:19have been absolutely amazing.
0:12:19 > 0:12:21One or two have been slightly scary.
0:12:30 > 0:12:35The idea here is to take something that's comforting and a classic
0:12:35 > 0:12:38and then embellish it so that you make it better.
0:12:38 > 0:12:42And you've most certainly succeeded in that, Jack.
0:12:42 > 0:12:45That is an incredible dessert.
0:12:45 > 0:12:47It's got all the things I love.
0:12:47 > 0:12:51A very cream, rich rice pudding. Cherry ripple ice cream.
0:12:51 > 0:12:54But then it's the extra stuff that you do to it.
0:12:54 > 0:12:57So the dried cherries on top of the ripple,
0:12:57 > 0:13:01giving it extra flavour, and a crunch as well,
0:13:01 > 0:13:02is a beautiful thing to do.
0:13:02 > 0:13:06That is a beautiful, beautiful dessert.
0:13:08 > 0:13:12In the middle is this sticky, concentrated cherry jam
0:13:12 > 0:13:17with bitter notes, sour notes, and that popped bit of rice on top.
0:13:17 > 0:13:18That is delicious.
0:13:21 > 0:13:25I actually nearly cried there. I nearly burst into tears.
0:13:25 > 0:13:27It's bonkers, I don't cry.
0:13:29 > 0:13:31Yeah, best feeling ever.
0:13:41 > 0:13:46Juanita has called her dessert Not Quite A Creme Brulee.
0:13:46 > 0:13:50A fennel seed chiffon cake, blueberries in syrup,
0:13:50 > 0:13:55three creams - tonka bean, anise and mascarpone -
0:13:55 > 0:13:57and a vanilla custard,
0:13:57 > 0:14:01all topped with a caramel disc.
0:14:01 > 0:14:03Stand back.
0:14:11 > 0:14:15Finished with a fennel pollen and white chocolate powder.
0:14:17 > 0:14:20You can smell that fennel pollen with the white chocolate.
0:14:20 > 0:14:22It's a really, really clever little thing.
0:14:33 > 0:14:36Some delicious ideas, some beautiful work,
0:14:36 > 0:14:37some real theatre.
0:14:37 > 0:14:39However, in my opinion,
0:14:39 > 0:14:41there's a little bit too much going on there.
0:14:41 > 0:14:43More than your palate can deal with.
0:14:43 > 0:14:47Chocolate, blueberry and vanilla and tonka and fennel -
0:14:47 > 0:14:49that's a little too much.
0:14:49 > 0:14:50For me, it is like
0:14:50 > 0:14:54a blueberry pancake, caramel-textured thing,
0:14:54 > 0:14:57when I'm expecting the creme brulee gooeyness
0:14:57 > 0:15:01that I get from a crunchy creme brulee.
0:15:01 > 0:15:03I've got to admire all the work, that's for sure.
0:15:03 > 0:15:06I love the way it smells, I love the theatre that goes with it.
0:15:07 > 0:15:09Hmm.
0:15:10 > 0:15:13Maybe I challenged them a little bit too much
0:15:13 > 0:15:15with my flavour combinations.
0:15:15 > 0:15:18It's disappointing because it's your food
0:15:18 > 0:15:20and it's quite personal and, you know,
0:15:20 > 0:15:22putting your heart on your sleeve.
0:15:29 > 0:15:32Jane has cooked rabbit three ways.
0:15:32 > 0:15:36Rabbit Wellington stuffed with liver and black pudding,
0:15:36 > 0:15:40loin chops and a rabbit stew,
0:15:40 > 0:15:46served with a hasselback potato, spinach and garlic puree,
0:15:46 > 0:15:50sprouts, carrots and peas and a rabbit gravy.
0:15:52 > 0:15:55It's very, very attractive.
0:16:10 > 0:16:14I think it's really lovely. It's really well seasoned.
0:16:14 > 0:16:18It's demonstrating a huge amount of skill. It's got detail to it.
0:16:18 > 0:16:20The rabbit is cooked really well, it's lovely and rich,
0:16:20 > 0:16:22crispy pastry on the outside.
0:16:22 > 0:16:24Like the poshest sausage roll you got in your life
0:16:24 > 0:16:27with black pudding inside - that's a great thing.
0:16:27 > 0:16:29For me, the thing that holds it together
0:16:29 > 0:16:33is that spinach and garlic puree - that's where the bounce comes.
0:16:33 > 0:16:36Your rabbit, which isn't an easy meat to cook,
0:16:36 > 0:16:37is done to perfection.
0:16:37 > 0:16:39Your sauce is rich. There's sweetness in your vegetables.
0:16:39 > 0:16:41There's also bitterness in there
0:16:41 > 0:16:44from a little bit of Brussels sprout - it's beautiful.
0:16:44 > 0:16:47It's absolutely, stunningly delicious.
0:16:47 > 0:16:49- SHE MOUTHS:- Thanks.
0:16:50 > 0:16:53I am really so happy with those comments,
0:16:53 > 0:16:54because it was a big risk.
0:16:54 > 0:16:56I knew it was an old-fashioned dish.
0:16:56 > 0:16:58It's just what you wanted to hear
0:16:58 > 0:17:01at this stage of the competition, really.
0:17:01 > 0:17:03SHE EXHALES
0:17:07 > 0:17:10I think what you've accomplished today, the four of you,
0:17:10 > 0:17:12is quite extraordinary.
0:17:12 > 0:17:15This is going to be the most difficult decision
0:17:15 > 0:17:17of this whole competition.
0:17:17 > 0:17:18Off you go.
0:17:39 > 0:17:41- What a day. - Mate, they're brilliant.
0:17:41 > 0:17:44They're absolutely brilliant cooks.
0:17:45 > 0:17:47We asked them to show us what they've learnt
0:17:47 > 0:17:48throughout the competition.
0:17:48 > 0:17:51They definitely did it, that's for sure,
0:17:51 > 0:17:53and it'll be sad to see one of them go.
0:17:54 > 0:17:57Jane's rabbit was delicious.
0:17:57 > 0:17:59What held it together was that lovely stripe
0:17:59 > 0:18:01of spinach and garlic puree.
0:18:01 > 0:18:03It was a great, great dish.
0:18:03 > 0:18:06Tasty, addictive and delicious.
0:18:06 > 0:18:08She has had one hell of a competition,
0:18:08 > 0:18:11and she sails, I think - you think as well -
0:18:11 > 0:18:12into the final three.
0:18:14 > 0:18:16Jack - Jack with the rice pudding
0:18:16 > 0:18:20and malt ice cream with a cherry vinegar ripple. Yum.
0:18:20 > 0:18:22Outstanding work.
0:18:22 > 0:18:25To take things that are comforting, like a rice pudding,
0:18:25 > 0:18:27and a fruit-rippled ice cream,
0:18:27 > 0:18:30and elevate it into something special
0:18:30 > 0:18:31is the work of a genius cook.
0:18:31 > 0:18:34I agree. Jane and Jack go through.
0:18:35 > 0:18:39And now we need to decide, between Billy and Juanita,
0:18:39 > 0:18:41who goes home.
0:18:42 > 0:18:44Billy presented us a dish
0:18:44 > 0:18:47which we both looked at and thought, "Wow."
0:18:47 > 0:18:49I mean, that was really daring.
0:18:49 > 0:18:51It tasted great,
0:18:51 > 0:18:55but both you and I are a little bit unsure about the presentation.
0:18:55 > 0:18:59I admire his bravery, but I think that was foolhardy. I really do.
0:18:59 > 0:19:04To present a mound...a mountain of mashed potato,
0:19:04 > 0:19:06I think, is foolhardy.
0:19:08 > 0:19:12Juanita, very clever, a little bit of theatre at the table.
0:19:12 > 0:19:15I do think we probably had two or three flavours too many.
0:19:15 > 0:19:17What we had there was sponge,
0:19:17 > 0:19:20three different types of cream and blueberries.
0:19:20 > 0:19:23It was just a little bit confusing as to what it was supposed to be.
0:19:23 > 0:19:26However, I do know one thing.
0:19:26 > 0:19:29Juanita has great skill, and she works really, really hard.
0:19:34 > 0:19:37A properly serious decision.
0:19:39 > 0:19:41This is the first time I've gone in
0:19:41 > 0:19:43feeling really, really nervous about it
0:19:43 > 0:19:45and I think at this stage,
0:19:45 > 0:19:48even if you just make a small, little mistake, you're gone.
0:19:48 > 0:19:51I'll be gutted to go home on that,
0:19:51 > 0:19:55but the other three guys are really good cooks, so you just never know.
0:20:09 > 0:20:13The toughest decision for us in the competition so far.
0:20:14 > 0:20:17It's quite sad to lose one of you right now.
0:20:19 > 0:20:21The person leaving us...
0:20:30 > 0:20:31..is Juanita.
0:20:31 > 0:20:34Juanita, thank you.
0:20:34 > 0:20:35Aw.
0:20:39 > 0:20:41Good luck, guys, you're amazing.
0:20:43 > 0:20:45- Thank you so much.- Come here.
0:20:45 > 0:20:47Thank you.
0:20:47 > 0:20:50- Well done. Well done. - Thank you, John.
0:20:53 > 0:20:55Good luck.
0:21:02 > 0:21:04I'm just really proud to have got this far.
0:21:04 > 0:21:06I never thought I would, so...
0:21:06 > 0:21:10Yeah, it is sad to go out now, but at the same time,
0:21:10 > 0:21:12it's further than I ever thought I'd get.
0:21:16 > 0:21:18When people say it's life-changing,
0:21:18 > 0:21:20they're not just saying that, it really is,
0:21:20 > 0:21:22so absolutely wouldn't change a thing.
0:21:22 > 0:21:24And good luck to the three left.
0:21:33 > 0:21:37You are the final three of this year's MasterChef.
0:21:39 > 0:21:42Yeah, just sort of trying to take it in now is...
0:21:42 > 0:21:44Yeah, it's pretty overwhelming.
0:21:44 > 0:21:45Very proud of where I've got to.
0:21:45 > 0:21:48Final three of MasterChef, not many people can say that.
0:21:48 > 0:21:51It's just the icing on the cake, really, isn't it?
0:21:51 > 0:21:54To actually have achieved it is just marvellous.
0:21:54 > 0:21:57I'm so excited about what's to come.
0:21:57 > 0:21:58I'm seeing this through to the end
0:21:58 > 0:22:01and you can't ask for any more than that.
0:22:06 > 0:22:10Right - you are going to be cooking at Chefs' Table,
0:22:10 > 0:22:14working with one of America's most innovative chefs.
0:22:14 > 0:22:17That is one hell of a test.
0:22:24 > 0:22:27This year's Chefs' Table will be mentored
0:22:27 > 0:22:31by one of the world's most influential culinary talents -
0:22:31 > 0:22:33Daniel Humm.
0:22:35 > 0:22:36Born in Switzerland,
0:22:36 > 0:22:40he was classically trained in some of its finest hotel restaurants.
0:22:43 > 0:22:45I started cooking when I was 14.
0:22:45 > 0:22:47I got my first chef job, I was 24,
0:22:47 > 0:22:53and it only took six months until I was named Discovery Of The Year
0:22:53 > 0:22:55and I got my first Michelin star.
0:22:58 > 0:23:03One year later, he went to find fame in the United States.
0:23:05 > 0:23:09Here I came to America and there was this excitement
0:23:09 > 0:23:12about fine dining because everything was kind of new,
0:23:12 > 0:23:14it was just starting.
0:23:14 > 0:23:16It allowed me to be more free.
0:23:16 > 0:23:20I knew French food, but I was able to break some of the rules.
0:23:20 > 0:23:22It was a beautiful time for me to go there.
0:23:22 > 0:23:26In just the few years, his New York restaurant,
0:23:26 > 0:23:28Eleven Madison Park,
0:23:28 > 0:23:31gained three Michelin stars
0:23:31 > 0:23:35and was acclaimed the best in America,
0:23:35 > 0:23:37and the fifth-best in the world.
0:23:39 > 0:23:43Being amongst the best restaurants in the world, it drives you,
0:23:43 > 0:23:45it gives you confidence,
0:23:45 > 0:23:47which allows you to push the boundaries more.
0:23:51 > 0:23:54The dish needs to be delicious.
0:23:54 > 0:23:55It's delicious or it's not.
0:23:55 > 0:23:57It's instant.
0:23:57 > 0:24:01It has to look beautiful, it needs to look almost effortless.
0:24:02 > 0:24:04Then it needs to be creative -
0:24:04 > 0:24:08some flavour combination that is unexpected.
0:24:08 > 0:24:10And then it needs to have a story.
0:24:10 > 0:24:12It needs to have a reason for being.
0:24:22 > 0:24:25This is the first time Daniel has cooked in the UK.
0:24:25 > 0:24:30This is as much his reputation on the line as it is our finalists'.
0:24:32 > 0:24:34For me, I want them to succeed
0:24:34 > 0:24:38because these dishes are very close to my heart.
0:24:38 > 0:24:40Yeah, I am really excited.
0:24:48 > 0:24:51How are you guys? Nice to meet you.
0:24:51 > 0:24:53Congratulations for making it this far.
0:24:53 > 0:24:55We have an important day today.
0:24:55 > 0:24:57We are cooking for some of the greatest chefs in the world.
0:24:57 > 0:24:59We have a lot to do.
0:24:59 > 0:25:02Each of you is responsible for one of the signature dishes of ours.
0:25:02 > 0:25:04We've got to go into the kitchen, so let's go.
0:25:13 > 0:25:15I am unbelievably excited.
0:25:15 > 0:25:16I...oh...
0:25:16 > 0:25:17This is a dream come true.
0:25:19 > 0:25:22Jack is responsible for the starter.
0:25:22 > 0:25:26He will be making Daniel's version of the New York classic,
0:25:26 > 0:25:28eggs Benedict.
0:25:28 > 0:25:30The challenges with this dish,
0:25:30 > 0:25:32- it's definitely early...- OK.
0:25:32 > 0:25:33..to get all these layers right.
0:25:35 > 0:25:39Eggs Benedict is a dish that was invented in New York.
0:25:39 > 0:25:43There was a very important restaurant, Delmonico's,
0:25:43 > 0:25:46and that restaurant was really big.
0:25:46 > 0:25:50They created eggs Benedict.
0:25:50 > 0:25:52They were really ahead of its time.
0:25:52 > 0:25:56So our version of eggs Benedict is served in a tin
0:25:56 > 0:26:01and on the bottom, country ham, a pickled quail egg yolk
0:26:01 > 0:26:04and then a mousse of white asparagus
0:26:04 > 0:26:08and then on top, green asparagus and caviar.
0:26:10 > 0:26:11Eggs Benedict is usually a breakfast dish.
0:26:11 > 0:26:15- Yes, it is, yes.- But in this version and with the caviar,
0:26:15 > 0:26:17it's really great for lunch or dinner.
0:26:17 > 0:26:20And then we just finish it with hollandaise
0:26:20 > 0:26:22and we can actually do that when it goes at the table,
0:26:22 > 0:26:24like, really last-minute.
0:26:24 > 0:26:25OK, sure.
0:26:25 > 0:26:29It looks stunning. I just... I want to do it justice.
0:26:29 > 0:26:30What an incredible dish.
0:26:34 > 0:26:37At the end of the day, no matter how beautiful it looks,
0:26:37 > 0:26:40it has to taste just as good or even better.
0:26:40 > 0:26:42Yes, Chef.
0:26:42 > 0:26:43There's an awful lot of prep to do
0:26:43 > 0:26:45right at the beginning with this dish.
0:26:45 > 0:26:48So for me, it's all about really pushing myself at the moment.
0:26:48 > 0:26:50Got to get cracking, got to get on because it needs time to set
0:26:50 > 0:26:53and if you don't have time to set, be late for service.
0:26:56 > 0:27:02Billy is making Daniel's version of a classic oxtail stew.
0:27:02 > 0:27:06Braised oxtail and brown butter mash
0:27:06 > 0:27:11topped with a garnish of black truffle, potato and chestnuts
0:27:11 > 0:27:15and served with a rich black truffle jus.
0:27:15 > 0:27:17This dish is really important to me.
0:27:17 > 0:27:22When we created this dish, like, two years ago, when we did it,
0:27:22 > 0:27:25we were like, "Oh, wow, this is finally the food I want to cook."
0:27:27 > 0:27:31I have always been drawn to, kind of, minimalism,
0:27:31 > 0:27:35but as a young chef, I would add more to the plate.
0:27:35 > 0:27:37I would say, "Oh, it's missing something."
0:27:37 > 0:27:42And so two years ago, I created this dish and when I did it,
0:27:42 > 0:27:44I was, like, super-happy.
0:27:45 > 0:27:48Simple never means it's simple to do.
0:27:48 > 0:27:50There is many steps to this dish.
0:27:50 > 0:27:53The three-and-a-half hour timing is going to be tight.
0:27:55 > 0:27:58So we want to cover everything so you don't even see the meat,
0:27:58 > 0:28:00so when you eat it, it's like a surprise.
0:28:02 > 0:28:03Beautiful.
0:28:03 > 0:28:06And then we just have the sauce.
0:28:13 > 0:28:15It looks like something I'd definitely love to eat.
0:28:15 > 0:28:18Each element, we just got to make sure it's perfect.
0:28:18 > 0:28:21You can see the texture of the potato puree is crucial,
0:28:21 > 0:28:23so it really holds that shape.
0:28:23 > 0:28:26- If one thing is off...- It's obvious. - ..it'll ruin the dish.- Yes.
0:28:26 > 0:28:30Last round I did a shepherd's pie, which is pretty much braised meat and mashed potato,
0:28:30 > 0:28:33but this is plated in a completely different style
0:28:33 > 0:28:34and much more refined.
0:28:34 > 0:28:36That's the bit I'm most worried about,
0:28:36 > 0:28:38is actually putting it on a plate and getting it sent out.
0:28:42 > 0:28:44The majority of the time is making sure
0:28:44 > 0:28:46this meat is tender as anything because if it's tough,
0:28:46 > 0:28:48then it's the main element of the dish, so...yeah,
0:28:48 > 0:28:50I've got to get this in the oven quite quickly,
0:28:50 > 0:28:53then work on making sure everything else is perfect.
0:28:56 > 0:29:00Jane will be responsible for Daniel's signature dessert,
0:29:00 > 0:29:02milk and honey.
0:29:04 > 0:29:08Milk and bee pollen ice cream with a liquid honey centre...
0:29:10 > 0:29:16..a set honey custard and shards of dehydrated milk foam.
0:29:16 > 0:29:19It's a dish that's really close to my heart,
0:29:19 > 0:29:23- something my mom used to make me when I was growing up.- Yes.
0:29:25 > 0:29:27My mom is this amazing woman
0:29:27 > 0:29:31and there's this one thing that she did for me
0:29:31 > 0:29:33and it was like a ritual.
0:29:33 > 0:29:34She would make warm milk
0:29:34 > 0:29:36and she would, like, drizzle the honey
0:29:36 > 0:29:38and then when I drank it,
0:29:38 > 0:29:40she would always, like, try to guide me
0:29:40 > 0:29:42through whatever was troubling me.
0:29:44 > 0:29:47When you eat it, you crack the middle.
0:29:47 > 0:29:50The honey kind of oozes out
0:29:50 > 0:29:52and you have this beautiful ice cream
0:29:52 > 0:29:55with these beautiful textures.
0:29:55 > 0:29:59It's been a flavour combination that I've played with for a long time.
0:30:02 > 0:30:04- Wow.- And... - That's beautiful.
0:30:04 > 0:30:08- That's it, you know? - That's really lovely.
0:30:08 > 0:30:11One of the things I want to do is to cook humble food and elevate it
0:30:11 > 0:30:13so this is just perfect for me.
0:30:13 > 0:30:15- Speaks to your heart. - Yeah, it's just... Absolutely.
0:30:15 > 0:30:17Awesome. I'm excited to see what you do with it.
0:30:19 > 0:30:22Jane's first job is to weigh out the ingredients
0:30:22 > 0:30:25to make the milk ice cream.
0:30:25 > 0:30:26Milk powder.
0:30:26 > 0:30:2862.
0:30:29 > 0:30:31You've got to be really precise about it.
0:30:31 > 0:30:35Obviously, the recipe for it is quite complicated and to the gram
0:30:35 > 0:30:38so it's going to be a real challenge, that's for sure.
0:30:42 > 0:30:47The finalists now have three hours to prepare these complicated dishes
0:30:47 > 0:30:49before service begins.
0:30:51 > 0:30:54With such a huge task ahead of them,
0:30:54 > 0:30:59Daniel has brought his sous-chef Connie Chung to assist.
0:30:59 > 0:31:02She is sort of my right hand.
0:31:02 > 0:31:04She's in charge of the research and development
0:31:04 > 0:31:07and she is with me wherever I go.
0:31:13 > 0:31:18Jack's eggs Benedict starter has three separate layers,
0:31:18 > 0:31:22all of which must have time to set.
0:31:22 > 0:31:25So, I think Jack's dish, there's a lot of different elements
0:31:25 > 0:31:26and they need to set.
0:31:26 > 0:31:28This time it's crucial.
0:31:28 > 0:31:33For the first layer, he must pickle individual quail egg yolks,
0:31:33 > 0:31:35make a ham jelly,
0:31:35 > 0:31:40before assembling with diced ham and asparagus.
0:31:40 > 0:31:43- Shall I take the green off?- No. Leave it on. It's actually pretty.
0:31:43 > 0:31:46Make sure you get on both sides the green.
0:31:46 > 0:31:49- Let's make sure they're perfect, huh?- Yes, Chef.
0:31:51 > 0:31:54Being first up, I've got an awful lot of stuff to prep.
0:31:54 > 0:31:57That's why I'm just trying to get on with it at the moment.
0:32:00 > 0:32:03- A little less.- Little less. - A little less.- Yeah.
0:32:05 > 0:32:08OK. Egg? And it just goes in the middle.
0:32:08 > 0:32:09Right in the middle, yeah.
0:32:09 > 0:32:12- Here, be really careful.- Yeah.
0:32:18 > 0:32:20Ham stock.
0:32:20 > 0:32:24Just go on the outside because we really don't want to break the egg.
0:32:24 > 0:32:25OK.
0:32:26 > 0:32:27That's enough. Yep.
0:32:30 > 0:32:32Where's the fridge?
0:32:32 > 0:32:33- Do you want to show him?- Yeah.
0:32:39 > 0:32:43- OK. Good. - So now you make your bavarois.
0:32:43 > 0:32:44Bavarois. On it.
0:32:50 > 0:32:52On the other side of the kitchen,
0:32:52 > 0:32:55Billy's oxtail is braising in the oven...
0:32:57 > 0:33:00..and his focus is now on the brown butter mash.
0:33:02 > 0:33:04Oh. Idiot. Start again.
0:33:04 > 0:33:05Wrong butter.
0:33:12 > 0:33:16The mash must be seasoned perfectly with the brown butter,
0:33:16 > 0:33:19then whipped into a rich and smooth puree.
0:33:23 > 0:33:25You can add more brown butter.
0:33:25 > 0:33:27- You can add the rest of this cream, as well.- OK.
0:33:31 > 0:33:33- And then you're going to put it in a piping bag.- Yeah.
0:33:33 > 0:33:34It's got to stay warm.
0:33:36 > 0:33:39To keep it at the right temperature for service,
0:33:39 > 0:33:41it's left in warm water.
0:33:42 > 0:33:44There's no hiding places.
0:33:44 > 0:33:46You have to make sure everything's seasoned really well,
0:33:46 > 0:33:48everything's cooked precisely.
0:33:48 > 0:33:51But Connie has spotted a problem.
0:33:52 > 0:33:55I don't like the way it's, like, boiling on there.
0:33:55 > 0:33:57- It must be very hot when you put it in.- No.
0:33:57 > 0:33:59I think you should take it out,
0:33:59 > 0:34:02- re-whip it back together and then put it back in the bag.- OK.
0:34:09 > 0:34:11This doesn't look good, huh? What happened here?
0:34:11 > 0:34:15I put it in a bag to keep warm and it's just split.
0:34:15 > 0:34:18- We have to redo it. - Yeah, yeah. Cool. No worries.
0:34:18 > 0:34:19So don't make the same mistake.
0:34:19 > 0:34:21Yeah, don't worry, Chef. Don't worry.
0:34:21 > 0:34:23- All right, I need to get peeling. - Yes.
0:34:25 > 0:34:28Basically, the butter split out of the potato.
0:34:28 > 0:34:30There's a lot of pressure on our shoulders, for sure,
0:34:30 > 0:34:33because we're doing his food, we need to do that justice.
0:34:33 > 0:34:35Yeah, there's no room for any errors.
0:34:37 > 0:34:39Put the gloves on, put the goggles on.
0:34:41 > 0:34:44On dessert, Jane's next task
0:34:44 > 0:34:49is to make her milk ice cream using liquid nitrogen.
0:34:49 > 0:34:50Don't be afraid.
0:34:50 > 0:34:51Ooh.
0:34:52 > 0:34:56At -196 degrees Celsius,
0:34:56 > 0:35:01it freezes the milk mixture solid in a matter of seconds.
0:35:02 > 0:35:04Oh, like Harry Potter.
0:35:04 > 0:35:06Never, ever used anything like this before.
0:35:06 > 0:35:08You've seen me in the MasterChef kitchen,
0:35:08 > 0:35:10I don't even use the sous-vide machine
0:35:10 > 0:35:13so, for me, this is a bit of a departure from the norm.
0:35:13 > 0:35:18She must then gently reheat and re-whip the ice cream
0:35:18 > 0:35:22to attain the perfect creamy consistency.
0:35:22 > 0:35:24You want to reach that perfect temperature so it's smooth.
0:35:24 > 0:35:26Just like what an ice cream machine does,
0:35:26 > 0:35:27just a little bit faster.
0:35:27 > 0:35:28That's good.
0:35:33 > 0:35:35In just one hour,
0:35:35 > 0:35:40the three finalists will be serving five of the UK's best chefs.
0:35:42 > 0:35:44This is huge pressure on our three.
0:35:44 > 0:35:46Michelin-starred food
0:35:46 > 0:35:49for some of the greatest chefs in Britain right now.
0:36:00 > 0:36:04You want to cook for your guest and when they walk into the door,
0:36:04 > 0:36:06you want to be focused on creating
0:36:06 > 0:36:09one of the best nights they ever had.
0:36:11 > 0:36:15A little bit nervous but I think it's a good thing to be nervous,
0:36:15 > 0:36:17because it means that you care.
0:36:19 > 0:36:22With service fast approaching,
0:36:22 > 0:36:26Jack's making the elements for the next layer of his eggs Benedict.
0:36:28 > 0:36:30A white asparagus bavarois...
0:36:32 > 0:36:35..and the asparagus jelly.
0:36:40 > 0:36:42- Jack, you got starter. - Yes, Gregg.
0:36:42 > 0:36:44- So how many things have got to set? - Three things.
0:36:44 > 0:36:47- Three things have got to set. - And one thing's already in there,
0:36:47 > 0:36:49so that got about another eight minutes to set.
0:36:49 > 0:36:52Because they're really thin layers, they won't take too long.
0:36:52 > 0:36:56- Have you done a dish as complex as this before?- No! Never in my life!
0:36:56 > 0:36:58- Have you seen the chefs turning up for dinner?- Yes.
0:36:58 > 0:37:01- How do you feel? - It's massively frightening.
0:37:01 > 0:37:03Your smile's there, you're a quality cook, keep going.
0:37:03 > 0:37:05Cheers, Gregg. Thank you.
0:37:06 > 0:37:08With his bavarois made,
0:37:08 > 0:37:12Jack checks to see whether his first layer has set.
0:37:15 > 0:37:17They're still really liquidy.
0:37:17 > 0:37:20But I'm not sure how cool these fridges...
0:37:25 > 0:37:27Can I put it in the blast chiller, Chef?
0:37:27 > 0:37:28- Yeah.- Yeah?
0:37:32 > 0:37:35Right now, we're a little bit under the gun, for sure.
0:37:35 > 0:37:39And there's really three more steps
0:37:39 > 0:37:41and then we need to add the caviar
0:37:41 > 0:37:43so timing is super-tight.
0:37:45 > 0:37:48I'm really, really, really up against it.
0:37:48 > 0:37:49Not enjoying this one bit.
0:37:50 > 0:37:52It's going to get done.
0:37:55 > 0:37:58Having fallen behind remaking his mash...
0:38:00 > 0:38:02..Billy checks on his braised oxtail.
0:38:07 > 0:38:09Yeah, it's looking good. It's...looking good.
0:38:09 > 0:38:10Oh, yeah. Yeah.
0:38:14 > 0:38:17He now needs to separate out all the meat,
0:38:17 > 0:38:20then add it to a rich, thick gravy.
0:38:23 > 0:38:25- Is that going to be enough for six? - Yeah, for sure.
0:38:25 > 0:38:27It's probably a little bit too glaze-y.
0:38:27 > 0:38:28Let's strain some of that out.
0:38:31 > 0:38:33It's going to seep out the bottom otherwise, isn't it?
0:38:35 > 0:38:38Next, he moves on to the extravagant garnish
0:38:38 > 0:38:41made out of fragments of black truffle.
0:38:41 > 0:38:43- About half of that? - Yeah, and then...
0:38:43 > 0:38:45You don't want it to look like a triangle.
0:38:45 > 0:38:47- You want it to look, like, random. - OK.
0:38:47 > 0:38:49I would say that's a good size.
0:38:49 > 0:38:51- Harder than it looks. - Yeah. Right?
0:38:52 > 0:38:55I love truffles. It's something I do cook with a bit at home
0:38:55 > 0:38:57but, given the expense, it's not something that I use
0:38:57 > 0:38:59on a day-to-day basis.
0:39:02 > 0:39:06The black truffle is added to diced potato
0:39:06 > 0:39:09before glazing in butter and stock.
0:39:09 > 0:39:11Little bit too much liquid in here.
0:39:11 > 0:39:13Just take a little bit liquid out.
0:39:16 > 0:39:20- Don't forget to season...- Yep. - ..to taste, huh?
0:39:22 > 0:39:27The garnish is then finished with chestnuts pan-roasted in butter.
0:39:29 > 0:39:31- See how the glaze is really coming together?- Yeah.
0:39:32 > 0:39:35Good. You feeling good? Huh?
0:39:35 > 0:39:38Yeah. For an easy dish, I've made it quite difficult.
0:39:43 > 0:39:46On pastry, Jane's finishing her ice cream
0:39:46 > 0:39:49by adding frozen bee pollen to the mix.
0:39:52 > 0:39:54- Yeah, so half, yeah? - Yeah, let's start with half
0:39:54 > 0:39:56and see where that gets us.
0:39:59 > 0:40:04Now her focus turns to the most technical part of the dish.
0:40:05 > 0:40:09I've got to make the honey centre and freeze it in liquid nitrogen
0:40:09 > 0:40:13so it's hard, and then dip it in melted chocolate to make the balls.
0:40:13 > 0:40:16So fingers crossed.
0:40:16 > 0:40:17Right, flip it back over.
0:40:22 > 0:40:24- Bang it.- Bang it.
0:40:24 > 0:40:25Like an ice cube tray.
0:40:29 > 0:40:34The frozen honey centres are now coated in cocoa butter
0:40:34 > 0:40:36to form an edible shell.
0:40:38 > 0:40:41I'm happy at the moment. I think I'm on track.
0:40:41 > 0:40:44But obviously, plating up is going to be a big thing,
0:40:44 > 0:40:46because it needs to be plated so precisely.
0:40:53 > 0:40:54Thank you.
0:41:00 > 0:41:03I've known Daniel a few years, but I've never actually eaten his food,
0:41:03 > 0:41:04so I'm really excited about this.
0:41:04 > 0:41:07Been lucky to eat there three times over the years, yeah.
0:41:07 > 0:41:10And each time, it's been incredible,
0:41:10 > 0:41:12but completely different each time, also.
0:41:12 > 0:41:14We're his first guests here in London.
0:41:14 > 0:41:16- We are the first guests. - That's true. Amazing, yeah.
0:41:20 > 0:41:24It's kind of an unsettling feeling right now, because these dishes,
0:41:24 > 0:41:27they're in the hands of people I have not worked with.
0:41:29 > 0:41:32There's now just 20 minutes until service.
0:41:33 > 0:41:36Jack's first layer has finally set,
0:41:36 > 0:41:40and it's a race to get the rest of his dish assembled.
0:41:42 > 0:41:43Jack, timing is tight.
0:41:43 > 0:41:46I know you know it, but just keep your head together.
0:41:46 > 0:41:49Put the white asparagus mousse,
0:41:49 > 0:41:51then the green asparagus jelly,
0:41:51 > 0:41:53- and then the caviar.- OK. Yes, Chef.
0:41:55 > 0:41:56OK.
0:41:56 > 0:41:59- Be careful.- Yeah.
0:41:59 > 0:42:00Try to cover it everywhere.
0:42:02 > 0:42:03Put a little bit more here.
0:42:06 > 0:42:08We've just got to keep focused and get it done.
0:42:12 > 0:42:14- Let's go in the freezer again.- Yeah.
0:42:17 > 0:42:20Right now, for Jack, it's a little tight.
0:42:20 > 0:42:22Now he really has to perform.
0:42:42 > 0:42:45The simplicity on the menu just doesn't reflect
0:42:45 > 0:42:46the dishes themselves.
0:42:48 > 0:42:51I think for these contestants, it's incredibly challenging.
0:42:51 > 0:42:54They're amateurs. I'm sure it's not going to be easy.
0:43:05 > 0:43:08- Don't waste it, because you don't have too much.- Yes, Chef. Sorry.
0:43:08 > 0:43:12- You are late, but let's get it perfect.- Absolutely, Chef.
0:43:12 > 0:43:16The starter of eggs Benedict - this is, I think,
0:43:16 > 0:43:18a very famous dish of his.
0:43:18 > 0:43:21You know the essence of the dish is going to be eggs Benedict,
0:43:21 > 0:43:23but you don't know how it's going to be actually delivered,
0:43:23 > 0:43:24which is very exciting.
0:43:25 > 0:43:27Now the dice.
0:43:29 > 0:43:31And you want to almost press them in just a little bit.
0:43:31 > 0:43:33- Yeah, so we go in... - Yeah, perfect.- Yeah.
0:43:41 > 0:43:43OK, about that much?
0:43:43 > 0:43:45Yeah. Just relax. Just get it perfect.
0:43:49 > 0:43:52I'm loving the look of that. Absolutely loving it.
0:43:52 > 0:43:53Come on, mate.
0:44:03 > 0:44:04OK, we can go, guys.
0:44:04 > 0:44:06Come on! Brilliant.
0:44:12 > 0:44:14- Hey, Jack, you did it! Well done. - Thank you so much.
0:44:14 > 0:44:16Thank you so much.
0:44:18 > 0:44:22You can't even imagine how intense that is.
0:44:22 > 0:44:25Attention to detail which I've never seen.
0:44:25 > 0:44:26It was astounding.
0:44:26 > 0:44:28Yeah, it was amazing.
0:44:34 > 0:44:38Jack has made Daniel's take on eggs Benedict...
0:44:43 > 0:44:46..served with miniature English muffins.
0:44:49 > 0:44:52It looks incredible. It wasn't anything like I was expecting.
0:44:52 > 0:44:55It's one of them dishes that you need to just dive in.
0:44:55 > 0:44:57Very excited about getting in there to taste it.
0:45:05 > 0:45:09First thing for me was the beautiful little runny egg yolk underneath,
0:45:09 > 0:45:13the smokiness of the ham, and then freshness of the jelly.
0:45:13 > 0:45:15And then you've also got these little English muffins.
0:45:15 > 0:45:17Perfect addition to a dish like this.
0:45:17 > 0:45:20Well, you've got the beautiful hollandaise,
0:45:20 > 0:45:21some acidity in there.
0:45:21 > 0:45:24The caviar and the smokiness from the jelly.
0:45:24 > 0:45:25The texture is fantastic.
0:45:25 > 0:45:27And I think, as a rounder dish,
0:45:27 > 0:45:30you get the kind of nuttiness, almost, from the asparagus.
0:45:30 > 0:45:32But what you get is this amazing burst of flavour
0:45:32 > 0:45:34from something so small.
0:45:34 > 0:45:37I could eat probably about three or four more of them.
0:45:37 > 0:45:39That was incredible.
0:45:39 > 0:45:41I keep closing my eyes and thinking of Eggs Benedict.
0:45:41 > 0:45:45It ticks the box. It's still there, you know? It is quite stunning.
0:45:45 > 0:45:50For an amateur cook to do something so petite and refined as that -
0:45:50 > 0:45:51I mean, it's a lot of skill.
0:45:51 > 0:45:53It was absolutely superb.
0:45:55 > 0:45:58Oh, there's a little egg yolk inside, look at that. Look.
0:45:58 > 0:46:00- GASPING:- Wow.
0:46:02 > 0:46:05A creamy, salty, many-layered,
0:46:05 > 0:46:08many-textured tin of absolute delight.
0:46:08 > 0:46:11You can't deny Jack was a bit late.
0:46:11 > 0:46:13But I have to say, it was worth waiting for.
0:46:21 > 0:46:24We thought the dish was amazing.
0:46:24 > 0:46:26A lot of precision in there, a lot of technique.
0:46:26 > 0:46:29Just...you could eat it again. It was amazing.
0:46:29 > 0:46:32Layer upon layer upon layer of flavour.
0:46:32 > 0:46:34You should be very, very proud.
0:46:34 > 0:46:36- Well done.- Thank you so much.
0:46:50 > 0:46:53Walking into that room and seeing those faces is unbelievable.
0:46:53 > 0:46:55And to get that feedback,
0:46:55 > 0:46:58worth every second of pain, right there.
0:47:01 > 0:47:03So, Billy, you have ten minutes.
0:47:03 > 0:47:06You should think about every single step that you need to get there.
0:47:06 > 0:47:08You need hot plates, you need the ring,
0:47:08 > 0:47:09- you need spoons up there.- Yeah.
0:47:12 > 0:47:18Next up is Billy, who must now plate to Daniel's exacting standards.
0:47:21 > 0:47:24Try to keep it straight rather than on an angle.
0:47:27 > 0:47:30"Oxtail, braised with potato and black truffle."
0:47:30 > 0:47:31LAUGHTER
0:47:31 > 0:47:33Sounds very simple.
0:47:33 > 0:47:34It could come in many ways.
0:47:34 > 0:47:37It's very hard to guess what this dish actually is.
0:47:37 > 0:47:39I bet you there are some proper techniques in here
0:47:39 > 0:47:41that won't be what we're imagining.
0:47:44 > 0:47:45That's perfect.
0:47:50 > 0:47:52Don't put too much. Make sure...
0:47:52 > 0:47:55- You have three more plates, and that's all you have.- Yeah.
0:47:59 > 0:48:01OK, Billy, lift off the ring.
0:48:01 > 0:48:03You're going to follow with the sauce.
0:48:03 > 0:48:05- You know what to do.- Yeah.
0:48:05 > 0:48:07Yeah - perfect. Good job.
0:48:07 > 0:48:08- GREGG:- Lovely.
0:48:10 > 0:48:11Ooh!
0:48:11 > 0:48:13You're going to fix it. It's OK.
0:48:17 > 0:48:20OK, we have five plates ready to go.
0:48:20 > 0:48:21OK, good job.
0:48:24 > 0:48:25- JOHN:- Wow.
0:48:30 > 0:48:34I tasted everything. It tasted really good, so well done.
0:48:34 > 0:48:36- You should feel really good. - Thank you very much. Cheers.
0:48:36 > 0:48:38- Thank you.- Pleasure.
0:48:41 > 0:48:43The fact that we've been able to serve the likes
0:48:43 > 0:48:46of the people in that dining room is just staggering.
0:48:46 > 0:48:48Yeah. I just hope they like it.
0:48:51 > 0:48:53Billy has cooked braised ox cheek
0:48:53 > 0:48:56encased in brown butter mash,
0:48:56 > 0:49:02topped with a black truffle, potato and chestnut garnish,
0:49:02 > 0:49:05served with a rich black truffle jus.
0:49:07 > 0:49:09The first thing that hits you is the smell.
0:49:09 > 0:49:11I mean, it's absolutely delicious. It smells beautiful.
0:49:11 > 0:49:13Looks so simple, but you just know
0:49:13 > 0:49:15it's going to be packed full of flavour.
0:49:24 > 0:49:27It just fills your mouth full of these flavours
0:49:27 > 0:49:29that are so incredible.
0:49:29 > 0:49:33Tender and unctuous oxtail.
0:49:33 > 0:49:35Beautiful pomme puree.
0:49:35 > 0:49:37And then you've got this intense truffle sauce
0:49:37 > 0:49:39that just elevates it.
0:49:39 > 0:49:42Amazing little bits of potato and chestnut,
0:49:42 > 0:49:45and chunks of truffle rather than fine pieces.
0:49:45 > 0:49:48It's cooking with simplicity and control
0:49:48 > 0:49:51whilst the execution is just perfect.
0:49:51 > 0:49:53Hits you in the mouth like I can only imagine
0:49:53 > 0:49:55a punch from Mike Tyson would be like.
0:49:55 > 0:49:58It's big, it's bold, it's massive in flavour,
0:49:58 > 0:50:00but yet so delicate in so many ways.
0:50:00 > 0:50:01Absolutely brilliant.
0:50:01 > 0:50:03Everything was perfect.
0:50:03 > 0:50:06I mean, again, I just can't fault the dish at all.
0:50:08 > 0:50:10It's so simple in its delivery,
0:50:10 > 0:50:14yet so complex and exquisite on the tongue.
0:50:14 > 0:50:16It's a beautiful thing.
0:50:16 > 0:50:19Billy has coped with the pressure. Good job.
0:50:25 > 0:50:27Not much left. I hope that's a good sign.
0:50:28 > 0:50:32Great dish. I can't fault it at all. I don't think any of us can.
0:50:32 > 0:50:35So much depth of flavour going on in that.
0:50:35 > 0:50:39- It was absolutely delicious, and thank you.- My pleasure.
0:50:52 > 0:50:54Serving umpteen Michelin stars in the dining room
0:50:54 > 0:50:56is just something that is difficult to take in,
0:50:56 > 0:50:59the fact that I've just achieved it and done it.
0:50:59 > 0:51:01It's a real boost for the confidence,
0:51:01 > 0:51:03but I don't think it'll sink in for a few days yet.
0:51:06 > 0:51:08Last to serve is Jane.
0:51:13 > 0:51:17Milk and honey - I mean, it just doesn't give anything away at all.
0:51:17 > 0:51:19Who knows with that one? That's an exciting one.
0:51:22 > 0:51:24To be able to have a smooth transition
0:51:24 > 0:51:26and keep the guests excited all the way through,
0:51:26 > 0:51:30and then finish really high up on a dessert...it's a huge challenge.
0:51:34 > 0:51:36You look very calm and organised, Jane.
0:51:36 > 0:51:38- SHE LAUGHS - I hope.
0:51:49 > 0:51:52I'll tell you what - I think this is the most complicated one
0:51:52 > 0:51:53out of the lot, this is.
0:51:56 > 0:51:58Just make sure and press it down
0:51:58 > 0:52:02so when it goes to the dining room, it still looks like that.
0:52:04 > 0:52:06All ready, yeah?
0:52:06 > 0:52:07OK.
0:52:09 > 0:52:12- Wonderful.- Thank you, Chef. - Wonderful.- Thank you.
0:52:16 > 0:52:18- OK, Jane.- Yeah?
0:52:18 > 0:52:20- Well done.- Thank you, Chef.
0:52:20 > 0:52:23- Thank you very much. - You feeling good?- I am, yes, yes.
0:52:23 > 0:52:26- You did a really good job. - Thank you.- It was really awesome.
0:52:29 > 0:52:31If you'd told me at the beginning of this experience
0:52:31 > 0:52:33that I would've put something up like that,
0:52:33 > 0:52:35I don't think I would've believed you.
0:52:35 > 0:52:38I thought I would've been a mess on the floor.
0:52:40 > 0:52:43Jane has served Milk And Honey -
0:52:43 > 0:52:49a milk and bee pollen ice cream with a liquid honey centre
0:52:49 > 0:52:52on a honey custard base,
0:52:52 > 0:52:55topped with shards of dehydrated milk foam.
0:52:59 > 0:53:02- Wow.- Awesome.
0:53:02 > 0:53:04HE LAUGHS
0:53:05 > 0:53:08Sometimes all you've got left is laughter.
0:53:08 > 0:53:10That's what you can do, is just laugh at it.
0:53:16 > 0:53:18Beautiful honey, it's really aromatic.
0:53:18 > 0:53:20Lots going on in that and then there's the salt as well
0:53:20 > 0:53:22which just gives it another element,
0:53:22 > 0:53:25it's all these little explosions of flavour in your mouth.
0:53:25 > 0:53:27Yeah, delicious.
0:53:27 > 0:53:30It's a hard dish to pull off, to get all the temperatures right,
0:53:30 > 0:53:33to get all the layers right, to get the fragrances right and to keep,
0:53:33 > 0:53:36you know, keep you excited all the way to the end, till the last bite.
0:53:36 > 0:53:38So she did very well, I think.
0:53:38 > 0:53:40It's a dessert that once you break into it,
0:53:40 > 0:53:45it just kind of keeps on giving more and more as you go along.
0:53:45 > 0:53:46Incredible.
0:53:46 > 0:53:50And what a finale of three brilliant dishes.
0:53:55 > 0:53:57Oh, that is divine.
0:53:57 > 0:53:59Yeah. It's really, really very, very good, isn't it?
0:53:59 > 0:54:01And then that sort of sharpness,
0:54:01 > 0:54:03a little bit of salt around the outside as well.
0:54:03 > 0:54:04I mean, a huge amount of work for Jane.
0:54:04 > 0:54:07- That's actually my favourite dish. - Is it?
0:54:07 > 0:54:09That's a surprise.
0:54:13 > 0:54:14Hi.
0:54:14 > 0:54:17Jane, well done. What a great dish.
0:54:17 > 0:54:18Technically brilliant.
0:54:18 > 0:54:21Not something I'm sure you do every day.
0:54:21 > 0:54:24- What do you do every day, Jane? - I'm a mum.
0:54:24 > 0:54:25I've got four children so, yeah,
0:54:25 > 0:54:28I've come straight out of cooking at home.
0:54:28 > 0:54:29- So today's been a doddle(!) - Yeah!
0:54:29 > 0:54:32- LAUGHTER - A mum of...a mum of four children.
0:54:32 > 0:54:33Easy day, easy day!
0:54:35 > 0:54:37An incredible amount of technique gone into it
0:54:37 > 0:54:39for something that seems so, so simple.
0:54:39 > 0:54:42We thought it was delicious and that was fantastic.
0:54:42 > 0:54:45- Well done.- A real pleasure. Thank you.
0:54:45 > 0:54:46Thank you very much.
0:54:53 > 0:54:55Very emotional to walk in the room and get that feedback at the end.
0:54:55 > 0:54:58I thought I was going to cry, which would be mortifying
0:54:58 > 0:55:00in front of those chefs, wouldn't it?
0:55:00 > 0:55:03That was a real dream, to be able to do that.
0:55:03 > 0:55:04Amazing.
0:55:07 > 0:55:10I don't believe that our three ever dreamt that they would be able
0:55:10 > 0:55:12to do something like this.
0:55:12 > 0:55:15That has got to be the hardest table to please
0:55:15 > 0:55:17and our three did brilliantly.
0:55:22 > 0:55:24Yeah, it's right up there, as experiences go.
0:55:24 > 0:55:26Culinary-wise, I don't think it could be topped,
0:55:26 > 0:55:29cooking with one of the best chefs in the world's
0:55:29 > 0:55:31three Michelin star foods.
0:55:31 > 0:55:33It was very intense but that was quite fun
0:55:33 > 0:55:35with the old liquid nitrogen and stuff.
0:55:35 > 0:55:37Just an amazing experience.
0:55:40 > 0:55:41There are professional chefs
0:55:41 > 0:55:43who would probably give their right leg
0:55:43 > 0:55:45just to be in the same room as Daniel
0:55:45 > 0:55:49so it's a day that I'll remember forever, I think.
0:55:51 > 0:55:53Towards the end,
0:55:53 > 0:55:55it was definitely a little bit more stressful than I thought
0:55:55 > 0:55:57but I think they really showed their skill
0:55:57 > 0:56:00and I think, overall, they did a really, really good job.
0:56:04 > 0:56:06I'm going to sleep really well tonight.
0:56:13 > 0:56:14That was brilliant.
0:56:14 > 0:56:17And next, we're going to crown one of these our champion.
0:56:17 > 0:56:19Bring on the final.
0:56:30 > 0:56:31Tomorrow night,
0:56:31 > 0:56:35the MasterChef journey comes to an end.
0:56:37 > 0:56:43One of these three exceptional cooks will walk away the champion.
0:56:43 > 0:56:46This is about attempting the extraordinary.
0:56:46 > 0:56:48That's what they need to do.
0:56:51 > 0:56:54Ooh-er. Mmm...
0:56:54 > 0:56:55CLATTERING
0:56:55 > 0:56:57JOHN GROANS
0:56:59 > 0:57:01It's startling.
0:57:01 > 0:57:03That is a work of genius.
0:57:05 > 0:57:06Our MasterChef champion...