Episode 25

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0:00:06 > 0:00:10Seven weeks ago, 40 determined amateur chefs

0:00:10 > 0:00:13set their sights on the MasterChef title.

0:00:13 > 0:00:16How long on the cods? Come on, come on, come on, come on!

0:00:16 > 0:00:19You're going to get slapped in a minute.

0:00:19 > 0:00:21Now only the three most talented remain.

0:00:23 > 0:00:26To get to this stage, I've put in an awful lot of work.

0:00:26 > 0:00:28If you do something, do it to the best of your ability.

0:00:28 > 0:00:33It's not always been easy, but it's paid off cos I'm sitting here.

0:00:34 > 0:00:36To lift the trophy after such an intense,

0:00:36 > 0:00:40exhausting, exhilarating, incredible experience,

0:00:40 > 0:00:44I don't exactly know how I'll feel, but I think it'll be pretty good.

0:00:45 > 0:00:48No-one likes to come second or third, do they?

0:00:48 > 0:00:52It'd be nice to have my name in lights for ever more.

0:00:52 > 0:00:5312th winner of MasterChef.

0:00:53 > 0:00:55Something that I'll be striving for.

0:00:57 > 0:01:02Tonight, either Jack, Jane or Billy

0:01:02 > 0:01:07will be crowned MasterChef Champion 2016.

0:01:21 > 0:01:23After 12 years of MasterChef,

0:01:23 > 0:01:26you would have thought, wouldn't you, that we'd have seen it all.

0:01:26 > 0:01:28It's not true. Every single year,

0:01:28 > 0:01:33I am amazed at the talent of the people out there in the UK.

0:01:33 > 0:01:35Everyday people wanting to realise their dream,

0:01:35 > 0:01:39cooking to try and get that one prize, the championship trophy.

0:01:43 > 0:01:48Well, this year we have had surgeons, teachers, nurses,

0:01:48 > 0:01:51florists, housewives, house-husbands...

0:01:52 > 0:01:53We've had them all.

0:01:56 > 0:01:59Throughout the competition we've constantly tasted dishes

0:01:59 > 0:02:00that have delighted...

0:02:00 > 0:02:02That is ace! Properly ace!

0:02:04 > 0:02:07Absolutely love that. Wow, thank you.

0:02:09 > 0:02:11It's a revelation. Ohh...!

0:02:11 > 0:02:15..and dishes that I never want to see again. Oh, yeah.

0:02:15 > 0:02:17HE GROANS

0:02:17 > 0:02:21This is what happens if you start cooking without a plan. I know.

0:02:21 > 0:02:25This has been an extraordinary year. I've smiled, I've laughed...

0:02:25 > 0:02:27JOHN SINGS

0:02:28 > 0:02:30There's been a bit of drama...

0:02:30 > 0:02:33Quickly, please! Two spoons, please!

0:02:33 > 0:02:35HE GROANS

0:02:35 > 0:02:37Oh, for crying out loud!

0:02:37 > 0:02:38Whoa, whoa, whoa, whoa!

0:02:38 > 0:02:41..there's definitely been lots of emotion...

0:02:41 > 0:02:42SCREAMING AND LAUGHTER

0:02:42 > 0:02:44JOHN SOBS

0:02:44 > 0:02:46SHE SOBS

0:02:46 > 0:02:47You're upset because you care.

0:02:50 > 0:02:53..but what we have got are three extraordinary finalists.

0:03:01 > 0:03:04I never really had an ambition to be an astronaut, a fireman,

0:03:04 > 0:03:06anything like that...

0:03:06 > 0:03:09I wish I'd thought a bit harder about it and wanted to be a chef!

0:03:09 > 0:03:12I've got a younger brother called Tom.

0:03:12 > 0:03:14He looks a lot older than me now, which is quite nice,

0:03:14 > 0:03:16but yeah, he's two-and-a-bit years younger than me.

0:03:16 > 0:03:18We get on really well.

0:03:18 > 0:03:22We had a bit of rough and tumble occasionally, as young boys do...

0:03:25 > 0:03:26He's very competitive.

0:03:26 > 0:03:29We had a cricket net in the garden growing up,

0:03:29 > 0:03:31and he would come in and bowl bouncers at me.

0:03:33 > 0:03:34And I'd leave with lots of bruises.

0:03:34 > 0:03:36Come on, then...

0:03:38 > 0:03:41When we were growing up we both used to cook a lot.

0:03:42 > 0:03:44I always enjoyed cooking even from a really young age,

0:03:44 > 0:03:46making cakes, and that sort of went on to making

0:03:46 > 0:03:48desserts for my mum's dinner parties.

0:03:48 > 0:03:51We were lucky enough to be taken out to some nice restaurants

0:03:51 > 0:03:53cos my parents liked eating out.

0:03:55 > 0:03:57Used to order the most expensive dish

0:03:57 > 0:03:59until I got a telling off from the old man once.

0:03:59 > 0:04:00Now, even if I'm paying myself,

0:04:00 > 0:04:03I tend not to order the most expensive dish.

0:04:04 > 0:04:08Living with Billy throughout the competition has been hard work.

0:04:08 > 0:04:11I learned how to boil an egg recently.

0:04:11 > 0:04:12This is how bad I am!

0:04:12 > 0:04:15Billy is such a messy cook, honestly,

0:04:15 > 0:04:18it's like a running joke between all my friends.

0:04:18 > 0:04:21He just creates mayhem, it even goes on the ceiling.

0:04:21 > 0:04:23His food gets everywhere.

0:04:23 > 0:04:25There you go, dear. Thanks, darling.

0:04:25 > 0:04:28I think it was the general mess and dirtying of her new kitchen

0:04:28 > 0:04:31that she wasn't overly pleased about, but yeah, she's more than proud

0:04:31 > 0:04:34and can look over that, the fact that I've got this far.

0:04:35 > 0:04:39All the stress and the aggro and the sleepless nights,

0:04:39 > 0:04:42and being in the final makes it all worth it.

0:04:42 > 0:04:43Pleasure.

0:04:44 > 0:04:46GREGG: We've had lots of creative

0:04:46 > 0:04:49and sometimes wild contestants on MasterChef.

0:04:49 > 0:04:51That's not enough on its own!

0:04:51 > 0:04:55What Billy has is the ability to actually really make you think!

0:04:55 > 0:05:00You start bringing in things like pithivier into a curry...

0:05:00 > 0:05:02I personally think your gamble's paid off.

0:05:04 > 0:05:06I loved that sherry vinegar ice cream.

0:05:06 > 0:05:09You expect it to be really, really sharp but it's not.

0:05:10 > 0:05:12Billy's an intrepid adventurer.

0:05:12 > 0:05:15He really does love a bit of danger, he likes a bit of drama...

0:05:15 > 0:05:17BILLY GROANS

0:05:17 > 0:05:19Burnt fish! Table five! Burnt fish!

0:05:19 > 0:05:22..and at the start of the competition he liked a lot of mess.

0:05:22 > 0:05:24POTS RATTLE

0:05:24 > 0:05:27I've got to plate up there, haven't I? If you can find some space!

0:05:27 > 0:05:30I do admire a man who comes up to the table wearing his dish.

0:05:30 > 0:05:33I don't think I'm ever going to be the tidiest cook in the world

0:05:33 > 0:05:35but I've definitely improved since the first day.

0:05:37 > 0:05:41I've just taken each challenge and each step as it comes.

0:05:41 > 0:05:42It is just out of control.

0:05:42 > 0:05:45There have been plenty of times where I've doubted Billy.

0:05:46 > 0:05:50Listen, take a deep breath, relax. No, it's not... Relax.

0:05:50 > 0:05:52I'm trying. Relax. Yeah...

0:05:52 > 0:05:53OK? Yeah...

0:05:53 > 0:05:55Oh, I've popped that one as well.

0:05:55 > 0:05:56Come on, I need to move now.

0:05:56 > 0:05:59Oh, just having a mare! Oh, that was horrible.

0:05:59 > 0:06:01I'm annoyed with myself.

0:06:01 > 0:06:04But every single time he has bounced back

0:06:04 > 0:06:06with a work of absolute brilliance.

0:06:11 > 0:06:15It's exciting, it's well cooked, I absolutely love it.

0:06:16 > 0:06:18It's superb.

0:06:21 > 0:06:24Come on, guys, keep on pushing that out! Madness.

0:06:24 > 0:06:27That looks great. Well done, well done, well done.

0:06:28 > 0:06:31The day that we had with Michael O'Hare was an eye-opener for me.

0:06:31 > 0:06:34Don't be afraid to make a bit of a mess.

0:06:37 > 0:06:39That's a work of art, isn't it?

0:06:41 > 0:06:45I think my confidence has grown since that day a lot.

0:06:45 > 0:06:47I think I've seen the best plates of food

0:06:47 > 0:06:49that I've done in the competition since then.

0:06:49 > 0:06:52It's bold, it's daring, there is so much on that plate to admire.

0:06:53 > 0:06:56I think it's a really delicious thing, and I'd scoff the whole lot!

0:07:00 > 0:07:02Here you go, my love. Nearly there.

0:07:04 > 0:07:08Along with the confidence that's grown, it's just enabled me

0:07:08 > 0:07:10to produce better plates of food.

0:07:12 > 0:07:15It's big, it's bold, it's massive in flavour,

0:07:15 > 0:07:17but yet so delicate in so many ways.

0:07:21 > 0:07:23Billy didn't just set out to do well in this competition -

0:07:23 > 0:07:26he set out to challenge himself as well as us.

0:07:31 > 0:07:34I've not really thought about anything else other than

0:07:34 > 0:07:38winning now. So it'd be just... Yeah, a massive achievement.

0:07:48 > 0:07:50HENS CLUCK

0:07:50 > 0:07:52Morning, girls!

0:07:53 > 0:07:54Any eggs today?

0:07:55 > 0:07:59Mum and Dad used to run an egg and cheese stall outside Cricklewood Broadway.

0:07:59 > 0:08:00Well done.

0:08:00 > 0:08:03'We had to come home, and we'd always be packing eggs

0:08:03 > 0:08:05'and cutting cheese, so

0:08:05 > 0:08:08'we grew up very much as a working family.'

0:08:08 > 0:08:10It was just accepted, that's what you did.

0:08:14 > 0:08:17I left school when I was 18, I did my A levels.

0:08:17 > 0:08:20Where I lived, people didn't go to university,

0:08:20 > 0:08:22so it was just accepted that you get a job.

0:08:22 > 0:08:26And I went and I got a job with a marketing agency, PR company.

0:08:26 > 0:08:28Alfie! HE WHISTLES

0:08:28 > 0:08:30Mark and I met,

0:08:30 > 0:08:32I was at the time running my own business consultancy...

0:08:35 > 0:08:38..and I went along and did a pitch to him.

0:08:38 > 0:08:41He pretended he had money, so I was all excited thinking I was

0:08:41 > 0:08:45going to get this big contract, and he didn't, he just wanted a date!

0:08:45 > 0:08:48She has been telling some secrets, hasn't she?

0:08:48 > 0:08:49Yeah, she rang me up and

0:08:49 > 0:08:51'I did have ulterior motives.'

0:08:51 > 0:08:52Lottie! Come on, Alfie!

0:08:52 > 0:08:56But hey, it worked, right? So, here we are today.

0:08:56 > 0:08:58If you'd have told me what I was doing in my early 20s,

0:08:58 > 0:09:00I thought I would be a career woman.

0:09:00 > 0:09:03When I was first pregnant, it all changed.

0:09:03 > 0:09:11Didn't like working and leaving the kids at home, so

0:09:11 > 0:09:13You been for an interview?

0:09:13 > 0:09:15I've got four children.

0:09:16 > 0:09:18Congratulations!

0:09:18 > 0:09:20They're absolute joy - sometimes!

0:09:22 > 0:09:25'Any family, you have your ups and downs.'

0:09:25 > 0:09:29I actually have spent the last ten years fighting cancer

0:09:29 > 0:09:30and being very ill.

0:09:31 > 0:09:33Come on! SHE WHISTLES

0:09:33 > 0:09:36'I mean, literally, there was times when I thought I wouldn't be here.

0:09:36 > 0:09:38'It's been incredibly tough,

0:09:38 > 0:09:41'a really horrible time, a very scary time,'

0:09:41 > 0:09:44but three years later, I'm completely and utterly clear.

0:09:44 > 0:09:47'You've got to get through these things,

0:09:47 > 0:09:50'and with my children there was no way I was going to give up.'

0:09:50 > 0:09:53You have to try and survive, and I'm one of the lucky ones.

0:09:56 > 0:09:58With everything that Jane's been through,

0:09:58 > 0:10:03it's brought us closer together as a unit.

0:10:03 > 0:10:06'It's absolutely inspirational what she's done, she's an amazing lady.'

0:10:06 > 0:10:08Massive amounts of fight in her.

0:10:08 > 0:10:11Good luck in the final, I hope you win it.

0:10:11 > 0:10:13Well done, very proud of you, darling. Oh, thank you.

0:10:13 > 0:10:15Cheers, guys!

0:10:15 > 0:10:16Cheers!

0:10:16 > 0:10:19'Since MasterChef kicked off, originally it was,

0:10:19 > 0:10:21'"I'm just going to go up and enjoy the experience."'

0:10:21 > 0:10:23But she's now hell bent on winning it.

0:10:23 > 0:10:26If she does, hopefully that'll be an inspiration to other people -

0:10:26 > 0:10:28when you get as ill as Jane got,

0:10:28 > 0:10:30that there is light at the end of the tunnel.

0:10:30 > 0:10:31You know, don't give up.

0:10:35 > 0:10:38Jane is a lover of Great British classics.

0:10:38 > 0:10:41That's what she's fed her family, that's what she's grown up on,

0:10:41 > 0:10:44and that's why, when she does it, it's absolutely delicious.

0:10:44 > 0:10:46That looks very...mmm!

0:10:46 > 0:10:49I like that a lot. Thank you.

0:10:50 > 0:10:53It's a lovely, lovely thing. To watch you work is a joy, Jane.

0:10:53 > 0:10:57It shows such imagination, such creativity. I think

0:10:57 > 0:10:59that's a real, real triumph.

0:10:59 > 0:11:02I knew that as a home cook, as a mum,

0:11:02 > 0:11:05I could turn out nice meals for my family.

0:11:05 > 0:11:08But I think this has given me the confidence to realise that,

0:11:08 > 0:11:11you know, I can be better than that.

0:11:13 > 0:11:15I wouldn't complain if I get this in a restaurant.

0:11:15 > 0:11:17I would pay for it.

0:11:19 > 0:11:21I've hung in there by the skin of my teeth at times.

0:11:22 > 0:11:25This egg white isn't cooked.

0:11:25 > 0:11:28You know what you've done wrong... I do. 100%.

0:11:28 > 0:11:30'I was convinced I was going out.'

0:11:31 > 0:11:34But looking back on it now, that did me a favour.

0:11:36 > 0:11:40She's not scared of any ingredient, she's not scared of any technique,

0:11:40 > 0:11:44and she's definitely not scared of any challenge we've thrown at her.

0:11:44 > 0:11:45I'm really proud of myself.

0:11:45 > 0:11:48I didn't think I could do half the things I've done.

0:11:48 > 0:11:52If you'd told me I'd sit on a warship and cook for that many people...

0:11:54 > 0:11:57Jane is swinging from the tree tops. She must have learned it from Tarzan!

0:11:57 > 0:12:00If we don't get this ravioli course out, then we're in deep trouble.

0:12:00 > 0:12:02She's doing a brilliant job.

0:12:02 > 0:12:03Woo-hoo!

0:12:04 > 0:12:08And actually, there's an inner strength there that's come through

0:12:08 > 0:12:10and I'm proud of what I have achieved.

0:12:11 > 0:12:16Jane has had one of the most incredible journeys on MasterChef I have witnessed.

0:12:16 > 0:12:18Look at the quality of her dishes now.

0:12:22 > 0:12:26I mean, this is amazing. I would travel a long way to eat this.

0:12:26 > 0:12:28So good.

0:12:28 > 0:12:31You're a generous cook, you cook from the heart, and you've done it.

0:12:32 > 0:12:35It's been an amazing experience.

0:12:35 > 0:12:39Just takes you out of your comfort zone, shakes you up...

0:12:39 > 0:12:41You're looking nice, Jane.

0:12:43 > 0:12:45..but I wouldn't have swapped it for the world.

0:12:46 > 0:12:49You look very calm and organised, Jane. You hope!

0:12:50 > 0:12:53Keeps on giving more and more.

0:12:53 > 0:12:58What do you do every day, Jane? I'm a mum. I've got four children.

0:12:58 > 0:12:59So today's been a doddle!

0:13:01 > 0:13:03Well done! Thank you, Chef.

0:13:04 > 0:13:07It would be absolutely lovely to win it.

0:13:07 > 0:13:10On a personal front, to show how far I've come

0:13:10 > 0:13:14and that I'm not defined by things that have happened to me

0:13:14 > 0:13:17in the past, but I'm defined by what I can achieve and what I can do.

0:13:18 > 0:13:21So, massively important. Massively important.

0:13:21 > 0:13:23Just...completely changed my life.

0:13:35 > 0:13:38As a kid growing up, just to keep me and my brother in the kitchen

0:13:38 > 0:13:41but maybe not like causing too much havoc,

0:13:41 > 0:13:42my mum used to give us

0:13:42 > 0:13:45lots of flour and stuff, and we used to mix it all together

0:13:45 > 0:13:48and bake it and feed it to our plastic dinosaurs.

0:13:50 > 0:13:52Definitely not edible for human consumption!

0:13:57 > 0:13:59I was in a band for a long time actually,

0:13:59 > 0:14:02I don't think we've officially broken up.

0:14:02 > 0:14:03We don't play together any more.

0:14:05 > 0:14:07It was called The Rants.

0:14:07 > 0:14:08It was a terrible name!

0:14:14 > 0:14:16We did quite a lot of stuff.

0:14:17 > 0:14:21I met Bonnie Tyler with the band, so that was a bit of a highlight.

0:14:22 > 0:14:25Creativity's always been so important.

0:14:27 > 0:14:29I was always kind of painting and drawing.

0:14:36 > 0:14:39I ended up studying fine art in Brighton,

0:14:39 > 0:14:41which was amazing.

0:14:41 > 0:14:43I spent a lot of time cooking.

0:14:43 > 0:14:47I kind of realised it was one of the things I had over other blokes,

0:14:47 > 0:14:51so it's a way that I used to cook for girls

0:14:51 > 0:14:54and I used to invite them round for dinner.

0:14:58 > 0:15:02It was funny when he first invited me round to his for supper -

0:15:02 > 0:15:04I was expecting a pasta bake or something,

0:15:04 > 0:15:06and he'd prepared a seven-course tasting menu.

0:15:06 > 0:15:09So from that point I kind of knew he was pretty serious about it.

0:15:09 > 0:15:12I remember the first time I went round to her flat,

0:15:12 > 0:15:15she had probably as many cookery books as I did.

0:15:15 > 0:15:19We definitely bonded over our love of cooking and love of food.

0:15:22 > 0:15:23Jack is seriously competitive.

0:15:23 > 0:15:27He wouldn't admit it to you, but I know him well enough now to know

0:15:27 > 0:15:30that it really means a lot to him to actually win the competition.

0:15:34 > 0:15:35Yeah, I want to win.

0:15:35 > 0:15:39It would be pretty cool just to have that trophy on the mantelpiece.

0:15:39 > 0:15:43Yeah, I think it would look good here. I can see it in the flat.

0:15:46 > 0:15:49Jack walked in here with an idea

0:15:49 > 0:15:52that he would take a classic and turn it on its head.

0:15:52 > 0:15:54And he's done that all the way through the competition.

0:15:54 > 0:15:56Ham, egg and chips.

0:15:56 > 0:15:58Brave man. Good job.

0:15:59 > 0:16:03I love the fact that you've taken William's coriander

0:16:03 > 0:16:04and turned it into a dessert...

0:16:06 > 0:16:08I think it's magnificent.

0:16:08 > 0:16:10To get a bit of feedback from William Sitwell

0:16:10 > 0:16:13was unbelievable and I never expected that,

0:16:13 > 0:16:15and that really gave me a huge confidence boost.

0:16:15 > 0:16:19We know how good Jack can be.

0:16:19 > 0:16:22When he goes a little bit too far off piste, it becomes dangerous.

0:16:24 > 0:16:26It looks a little messy.

0:16:26 > 0:16:28It tastes a little muddled to me, Jack.

0:16:29 > 0:16:33Jack's truffle custard is best left in the filing cabinet.

0:16:34 > 0:16:36I messed up that dish, and I thought I was going home.

0:16:38 > 0:16:40I felt beyond terrible.

0:16:41 > 0:16:42Not all of his inventions work.

0:16:42 > 0:16:47But John, no matter what you throw at him, he remains calm.

0:16:47 > 0:16:51Could be sat in my office responding to client e-mails...

0:16:51 > 0:16:53I'd rather be butchering 25 chickens, personally!

0:16:53 > 0:16:55Very, very nice-looking dish.

0:16:55 > 0:16:57You are a superstar, Jack.

0:16:57 > 0:16:58Woo-hoo...!

0:17:00 > 0:17:01It ticks boxes for me.

0:17:01 > 0:17:03Watch your back...

0:17:03 > 0:17:04It's been incredibly hard.

0:17:05 > 0:17:07Some mad stuff's going on right now.

0:17:11 > 0:17:13What I now want to do

0:17:13 > 0:17:15is lick the plate!

0:17:16 > 0:17:19I've reached a stage where I honestly thought I couldn't go on.

0:17:19 > 0:17:21HE GRUNTS IN FRUSTRATION

0:17:27 > 0:17:30The most pressured situations I've ever been in.

0:17:30 > 0:17:32I'm really, really, really up against it.

0:17:32 > 0:17:34Not enjoying this one bit.

0:17:35 > 0:17:38'But when you get some amazing feedback,

0:17:38 > 0:17:40'it puts everything else in perspective.'

0:17:40 > 0:17:42That's lovely, Jack. That's really lovely.

0:17:42 > 0:17:45Doesn't get any better than that.

0:17:45 > 0:17:47That is delicious.

0:17:49 > 0:17:52This is work of the highest standard.

0:17:55 > 0:18:00For an amateur cook to do something so petite and refined as that

0:18:00 > 0:18:02takes a lot of skill.

0:18:02 > 0:18:04You did it. Well done. Thank you so much.

0:18:06 > 0:18:08His food at its best

0:18:08 > 0:18:10is not only clever and different, but it's delicious.

0:18:10 > 0:18:13You can't ask anything else of any cook!

0:18:14 > 0:18:16It would be amazing to lift the trophy.

0:18:17 > 0:18:21So, I'm going for it. I really, really want it. Really want it.

0:19:41 > 0:19:45The food that you three have cooked throughout this competition

0:19:45 > 0:19:47has been nothing short of stupendous.

0:19:49 > 0:19:54You know at the end of this, we can crown only one of you our champion.

0:19:54 > 0:19:58One of you will join 11 other people in being a MasterChef champion.

0:19:58 > 0:20:01That's an extraordinary thing.

0:20:01 > 0:20:05This right now, undoubtedly, is going to be the most important meal

0:20:05 > 0:20:07you're ever going to cook in your life.

0:20:08 > 0:20:10Give it everything you've got.

0:20:13 > 0:20:15Ladies and gentlemen...

0:20:15 > 0:20:20Three hours. Your three courses.

0:20:20 > 0:20:21Let's cook.

0:20:27 > 0:20:30I don't know how those three are feeling right now,

0:20:30 > 0:20:32but I have to say I am really nervous.

0:20:33 > 0:20:35I'm excited, I'm full of emotion.

0:20:37 > 0:20:40It's gone beyond "Let's cook well." That is just a given.

0:20:40 > 0:20:44This is about attempting the extraordinary.

0:20:44 > 0:20:47Delighting, exciting, surprising.

0:20:47 > 0:20:49That's what they need to do.

0:20:58 > 0:21:01I've learned as much as I can,

0:21:01 > 0:21:03I've practised as much as I can,

0:21:03 > 0:21:05I've put everything I can into this.

0:21:05 > 0:21:09So now it's just about me, some ingredients and some pots and pans.

0:21:17 > 0:21:19Jack, you are huffing and puffing,

0:21:19 > 0:21:22you're dancing from one foot to the other, you're all over the place.

0:21:22 > 0:21:24What's going on, mate?

0:21:24 > 0:21:31I honestly think the more you enjoy your cooking, the better the plates of food end up.

0:21:31 > 0:21:34so I'm just trying to have fun and really enjoy this last bit really.

0:21:34 > 0:21:39We have seen you do some very daring things along the way. Very exciting.

0:21:39 > 0:21:42Forever trying to push the boundaries. Yeah.

0:21:42 > 0:21:44I came in and did ham, egg and chips for my first dish,

0:21:44 > 0:21:46and I'm sticking to the similar sort of idea,

0:21:46 > 0:21:50it's the sort of food that I love, it's quite comforting, quite homely.

0:21:50 > 0:21:54But at the same time, if you can make it a bit exciting and surprising, that's the goal there.

0:21:54 > 0:21:56If you lift the title, how will you feel?

0:21:56 > 0:21:59I will feel amazingly proud of what I've achieved.

0:21:59 > 0:22:03And I will feel like I've done justice to the dishes,

0:22:03 > 0:22:07but also, you know, to you guys and your faith to putting me through.

0:22:07 > 0:22:10It's been an amazing process, and to finish off by lifting that trophy

0:22:10 > 0:22:11would be the icing on the cake.

0:22:15 > 0:22:18For starter, doing a sort of riff on bubble and squeak.

0:22:20 > 0:22:23His concept of bubble and squeak, using gnocchi...

0:22:28 > 0:22:30..Brussels sprouts and leaks.

0:22:30 > 0:22:32He's making his own brown sauce.

0:22:36 > 0:22:38I want it to be powerful and strong.

0:22:40 > 0:22:41A pickled quail's egg...

0:22:44 > 0:22:48And he's making a crumb from black pudding, to go across the top.

0:22:52 > 0:22:55I want bubble and squeak that scratches my throat with pepper.

0:22:57 > 0:22:59I want to feel warmth in my belly from it.

0:23:01 > 0:23:03Jack is doing what he loves to do,

0:23:03 > 0:23:06which is taking the very ordinary and making it extraordinary.

0:23:10 > 0:23:13For my main, I really wanted to cook a doughnut.

0:23:14 > 0:23:16I was looking to do a doughnut for my dessert,

0:23:16 > 0:23:20but actually then I started thinking about other ways to do it.

0:23:25 > 0:23:27So that's stuffed with crab meat...

0:23:30 > 0:23:33..and then it's paired next to a very simply cooked piece of cod.

0:23:36 > 0:23:38Tartar sauce.

0:23:38 > 0:23:39A pea mousse.

0:23:40 > 0:23:42Kind of pea tartare.

0:23:44 > 0:23:47So you've kind of got an element of fish and chips about it.

0:23:50 > 0:23:52Jack is using a water bath to cook his fish.

0:23:53 > 0:23:55He's going to poach it.

0:23:56 > 0:23:58No texture to it whatsoever,

0:23:58 > 0:24:01so the rest of the dish has got to deliver the texture.

0:24:01 > 0:24:04Exactly like you'd get in a fish and chip shop -

0:24:04 > 0:24:07the scraps for me are the best bit, little crispy bits of batter.

0:24:07 > 0:24:08Just something about having scraps

0:24:08 > 0:24:10on a MasterChef final dish,

0:24:10 > 0:24:12I just thought was a really nice idea.

0:24:15 > 0:24:18All these little bits of details make the food evocative.

0:24:18 > 0:24:21Everybody knows what scraps are like. They're great.

0:24:21 > 0:24:23They're not that good for you, but they're delicious!

0:24:28 > 0:24:29Jack's not doing a dessert...

0:24:31 > 0:24:33..he's doing four desserts.

0:24:34 > 0:24:36I'm doing chocolate cake...

0:24:36 > 0:24:39strawberry marshmallows...

0:24:44 > 0:24:46..hazelnut tuile.

0:24:50 > 0:24:52Hazelnut and cinnamon ice cream.

0:24:52 > 0:24:55Hazelnut and chocolate powder.

0:24:55 > 0:24:57And a salted chocolate sauce.

0:24:59 > 0:25:02There we go. All the elements. I've missed one off...

0:25:02 > 0:25:03No, that's good.

0:25:08 > 0:25:11Anything with that much processing is risky.

0:25:12 > 0:25:16Every time you make that dish that little more complex,

0:25:16 > 0:25:20you make it riskier and riskier with every little twist and turn.

0:25:22 > 0:25:25But you don't win MasterChef by playing it safe.

0:25:29 > 0:25:31Right. First hour's gone.

0:25:34 > 0:25:38You have got two hours left. Come on.

0:25:44 > 0:25:48My three courses today are all based on my favourite childhood memories.

0:25:49 > 0:25:53I'm very proud of these dishes, I hope that they like them.

0:26:03 > 0:26:06Jane, the words "I'm at the final of MasterChef"...

0:26:06 > 0:26:09I know. It just sounds unreal, doesn't it?

0:26:09 > 0:26:11I don't quite believe it myself to be honest.

0:26:11 > 0:26:13What have you got to do today, Jane?

0:26:13 > 0:26:15Just got to cook my heart out,

0:26:15 > 0:26:17and give you three very, very lovely tasting plates of food.

0:26:17 > 0:26:20Really feel passionate about what I'm cooking today.

0:26:20 > 0:26:23This is me on a plate, so I'm just hoping that you enjoy it.

0:26:23 > 0:26:25To take classics from your childhood

0:26:25 > 0:26:28and elevate them into restaurant standard's not easy.

0:26:28 > 0:26:30Yeah.

0:26:32 > 0:26:34My first course is based on our Sunday tea...

0:26:36 > 0:26:40..which was always cockles and winkles and mussels.

0:26:40 > 0:26:41Typical London family.

0:26:42 > 0:26:45Although Jane is selling the idea of childhood memories,

0:26:45 > 0:26:49it's actually far more complex than that.

0:26:49 > 0:26:51What she's proposing is

0:26:51 > 0:26:52mussels and cockles

0:26:52 > 0:26:55cooked with white wine and parsley...

0:26:56 > 0:27:00..langoustine served with a saffron mayonnaise...

0:27:00 > 0:27:01and winkles on toast.

0:27:01 > 0:27:05This may be the first time that anybody has cooked winkles on MasterChef.

0:27:05 > 0:27:08Little, tiny sea snail, and they are quite strong...

0:27:11 > 0:27:13The hard work is getting them out of the shell.

0:27:15 > 0:27:19Little, tiny things. You've got to get 'em out with a pin.

0:27:21 > 0:27:24When we were kids we were obsessed with making winkle sandwiches,

0:27:24 > 0:27:28and we used to try and get as many out as we could to make the best sandwich so

0:27:28 > 0:27:32I'm trying to reflect that. Have you tried this out at home? Yes.

0:27:32 > 0:27:34What happened? There was a mixed response on the winkles,

0:27:34 > 0:27:37I'm not sure I can get the kids to eat winkles!

0:27:37 > 0:27:39They all look at me in horror!

0:27:45 > 0:27:49Main course is based on the dish that my mum makes, my favourite roast dinner.

0:27:51 > 0:27:53I think the main course is a really big ask.

0:27:55 > 0:27:58Spiced lamb, with cauliflower and onion?

0:27:58 > 0:28:01An onion and potato bhaji on the side?

0:28:02 > 0:28:06We're talking about a modern approach to Indian food

0:28:06 > 0:28:09using an English Sunday roast as a base.

0:28:12 > 0:28:14Lamb has got to be cooked very, very well.

0:28:16 > 0:28:17Will it be pink?

0:28:17 > 0:28:19Or will it be done all the way through,

0:28:19 > 0:28:21as you would expect an Indian curry to be done?

0:28:21 > 0:28:23Oo-er!

0:28:23 > 0:28:25Mmm!

0:28:25 > 0:28:27Is that yoghurt? Yeah.

0:28:27 > 0:28:28Mmm...

0:28:29 > 0:28:31The bhaji's got to be light and fluffy.

0:28:31 > 0:28:32That's really hard to get right.

0:28:32 > 0:28:37It's got to be something small and delicate. Not a big lump of bhaji.

0:28:38 > 0:28:40I'd probably cook a curry once a week for the kids.

0:28:40 > 0:28:44So it just seemed a natural progression to me.

0:28:45 > 0:28:47I really love it, kids really love it...

0:28:48 > 0:28:51..hopefully, John and Gregg really love it!

0:28:56 > 0:28:59My final dish is based on rhubarb and custard.

0:29:02 > 0:29:05Her rhubarb and custard is actually stewed rhubarb

0:29:05 > 0:29:07with a caramel made from burnt oranges and lemons.

0:29:12 > 0:29:14We've got a honeycomb,

0:29:14 > 0:29:16we've got a granita made from rhubarb...

0:29:21 > 0:29:23..and we've got a rosemary-flavoured panna cotta.

0:29:25 > 0:29:28Now, rosemary with rhubarb could work.

0:29:31 > 0:29:33The sharpness and bitterness of orange and lemon?

0:29:34 > 0:29:36It could be a very, very good thing.

0:29:38 > 0:29:40But there's lots of detail to get right.

0:29:44 > 0:29:47I think her food reflects Jane all the way.

0:29:47 > 0:29:50Her childhood, her growing up, and her journey through MasterChef.

0:29:50 > 0:29:52Inspired.

0:29:52 > 0:29:54Only cos it's the final will I open the fridge door for you.

0:29:54 > 0:29:56Thank you. I appreciate it. SHE LAUGHS

0:30:08 > 0:30:11You've got an hour and a half left.

0:30:11 > 0:30:13Come on, you three.

0:30:18 > 0:30:22You do continue to enjoy a little bit of mess, don't you?

0:30:22 > 0:30:24Well, I thought I'd better go out with a little bit of mess.

0:30:24 > 0:30:26You've always cooked in this competition

0:30:26 > 0:30:29as if the dish that you cook may be your last.

0:30:29 > 0:30:32There's no point in playing it safe, especially not now.

0:30:32 > 0:30:35You live by the sword, you die by the sword, that's the way I cook.

0:30:35 > 0:30:39I like to be on the edge and get in amongst it and getting at it really. I don't like an easy time.

0:30:39 > 0:30:42I love the lunacy, Billy!

0:30:42 > 0:30:44Why drop the lunacy now in the final?! Very true.

0:30:49 > 0:30:52I'm not going to change my ways now and play it safe and

0:30:52 > 0:30:53give you meat and two veg.

0:30:58 > 0:30:59Starter is an English breakfast...

0:31:01 > 0:31:03Cooking a breakfast in a MasterChef final? Oh, yes, please.

0:31:03 > 0:31:07All I've dreamt of is somebody to make me a delicious breakfast.

0:31:07 > 0:31:10He's going to try what many people have failed to do -

0:31:10 > 0:31:13make a breakfast sophisticated, posh and elegant.

0:31:16 > 0:31:18A confited egg yolk inside a hash brown basket...

0:31:25 > 0:31:26..his own pork sausage...

0:31:32 > 0:31:33..and confited tomato.

0:31:36 > 0:31:38All served with toast.

0:31:39 > 0:31:40Or toast crumb.

0:31:41 > 0:31:43I'm not quite sure.

0:31:46 > 0:31:47When I came into this competition

0:31:47 > 0:31:50I really wanted to make sure I cooked an English breakfast.

0:31:52 > 0:31:56It's been waiting there to come out until this moment. Why not?

0:32:00 > 0:32:03Billy's main course intrigues me.

0:32:04 > 0:32:07Because there's combinations which sound completely out there,

0:32:07 > 0:32:11but in my mind may actually work.

0:32:12 > 0:32:15He's going to serve suckling pig -

0:32:15 > 0:32:19not very much fat, very, very tender and quite rich -

0:32:19 > 0:32:22he's serving that with crispy bits of octopus...

0:32:23 > 0:32:25So you've got a bit of crunch.

0:32:27 > 0:32:31He's got a sauce, the base of it's all prawns,

0:32:31 > 0:32:33which he's going to flavour

0:32:35 > 0:32:39And then he's doing endives and a pineapple puree.

0:32:49 > 0:32:56Crispy pork with bouncy octopus,

0:33:00 > 0:33:07It was one of my mad moments where I just came up with this dish.

0:33:07 > 0:33:11There is just 30 minutes between you and a MasterChef title.

0:33:14 > 0:33:20Billy, the dessert sounds fantastic.

0:33:22 > 0:33:24We've got a parfait made with chocolate...

0:33:34 > 0:33:36Some peanut brittle.

0:33:36 > 0:33:38We've got salted caramel.

0:33:38 > 0:33:40Loads and loads of technique.

0:33:40 > 0:33:44And something that actually as a flavour is all familiar to us.

0:33:44 > 0:33:48The peanut, chocolate and caramel is obviously based around

0:33:48 > 0:33:50one of the nation's favourite chocolate bars.

0:33:56 > 0:33:58I was worried in terms of the combination

0:33:58 > 0:34:00it might be too sweet, especially for John's taste.

0:34:00 > 0:34:02I know Gregg loves anything that's really sweet.

0:34:04 > 0:34:08It's brown and sweet, and brown and sweet is what I love.

0:34:08 > 0:34:11I've got to say, I think it's daring,

0:34:11 > 0:34:13it's full of adventure, and that's the Billy we have come to know.

0:34:15 > 0:34:19If he delivers these three courses, and they taste good...

0:34:19 > 0:34:20the title could be his.

0:34:24 > 0:34:27Are you going to get all this done? Er, I hope so.

0:34:27 > 0:34:30Honestly... I mean, you know, I've seen you work at 100mph before

0:34:30 > 0:34:33but a lot of work still to do, Billy.

0:34:33 > 0:34:36Yes, there's a lot to do. I'm not denying that, I've really got to get my skates on.

0:34:50 > 0:34:52You have less than 15 minutes left.

0:34:52 > 0:34:53Let's go!

0:35:15 > 0:35:17The tension in here right now is quite extraordinary.

0:35:17 > 0:35:19DISH SMASHES

0:35:19 > 0:35:23Things are being dropped. People getting nervous all over the place.

0:35:23 > 0:35:25It's really going off very, very fast.

0:35:28 > 0:35:31How are we doing now, Billy? Are you on time?

0:35:31 > 0:35:34It's going to be very touch and go, John, I have to say.

0:35:34 > 0:35:37Really under the pump here. Been under the pump all day.

0:35:37 > 0:35:39Was always going to be ambitious.

0:35:44 > 0:35:47He's getting himself in a bit of a panic.

0:35:47 > 0:35:50I think Billy may have bitten off more than he can chew.

0:35:59 > 0:36:03You've got five, guys. Five minutes left. Just five minutes.

0:36:11 > 0:36:13Come on, Billy. We are running short of time.

0:36:32 > 0:36:35Right, that's it. Stop! Well done.

0:36:35 > 0:36:38Egg broke. All of them broke. JANE: Oh, bless you.

0:36:38 > 0:36:42I can't even remember what I'm supposed to have on there. Come here. Well done. Well done.

0:36:47 > 0:36:49Jack, you're up. Come on.

0:37:04 > 0:37:06Good-looking food.

0:37:06 > 0:37:08And also, intriguing food.

0:37:09 > 0:37:11Inspired by bubble and squeak,

0:37:11 > 0:37:14Jack's starter is a baked potato skin

0:37:14 > 0:37:17filled with truffle oil cream,

0:37:17 > 0:37:22with a pickled quail egg yolk, gnocchi, roasted sprouts,

0:37:22 > 0:37:25pan-fried leaks, baby turnips,

0:37:25 > 0:37:27black pudding crumb

0:37:27 > 0:37:31and a brown sauce made from apples, dates, treacle and tamarind.

0:37:39 > 0:37:43You have got the flavours, the essential flavour and heart

0:37:43 > 0:37:47of bubble and squeak, but the surprising bit for me

0:37:47 > 0:37:50is the sharp sourness that's coming from the pickle,

0:37:50 > 0:37:53along with that lovely puree that sits underneath.

0:37:53 > 0:37:56The crumb is adding texture, adding spice and adding flavour.

0:37:56 > 0:37:59I'd like a bit more pepper on top of it

0:37:59 > 0:38:02to make it even MORE spicy, but I think it's great.

0:38:05 > 0:38:07I really like the crispy skin on the potato,

0:38:07 > 0:38:09I like the potato smoothness inside.

0:38:09 > 0:38:12And you have actually got the flavour of brown sauce

0:38:12 > 0:38:14going on in that sauce.

0:38:14 > 0:38:17I don't kind of understand the dish.

0:38:17 > 0:38:20I don't know how it comes together as one thing.

0:38:22 > 0:38:24I'd eat it...

0:38:25 > 0:38:29Jack's main is a twist on fish and chips.

0:38:29 > 0:38:32Cod fillet sous-vided in butter,

0:38:32 > 0:38:34a crab doughnut,

0:38:34 > 0:38:36scraps,

0:38:36 > 0:38:38pea mousse,

0:38:38 > 0:38:40pea tartare,

0:38:40 > 0:38:41deep-fried capers,

0:38:41 > 0:38:44and a tarragon and chive tartar source.

0:38:46 > 0:38:48The amount of work in this dish, Jack, is just extraordinary.

0:38:53 > 0:38:54That looks good.

0:39:01 > 0:39:03There is very, very good sweet, big,

0:39:03 > 0:39:07punchy crab flavour inside that very well-made doughnut.

0:39:07 > 0:39:10I also like the tartare pea as well

0:39:10 > 0:39:13because it does have the zing of a tartar sauce.

0:39:13 > 0:39:15I love the crunch down on your scraps,

0:39:15 > 0:39:18and I think you've cooked that fish brilliantly well -

0:39:18 > 0:39:20that is flaking apart, that's very, very soft indeed.

0:39:22 > 0:39:25If you close your eyes, you are eating fish and chips.

0:39:25 > 0:39:28When you open your eyes, you're eating fish and chips

0:39:28 > 0:39:31from a plate which is beautifully sculptured,

0:39:31 > 0:39:34technically without fault

0:39:34 > 0:39:37and I think tastes absolutely delicious. Fantastic.

0:39:39 > 0:39:43Jack's chocolate marshmallow dessert

0:39:43 > 0:39:45includes chocolate sponge cake,

0:39:45 > 0:39:47strawberry marshmallows,

0:39:47 > 0:39:50cinnamon and hazelnut ice cream,

0:39:50 > 0:39:51chocolate soil

0:39:51 > 0:39:53and a hazelnut tuile,

0:39:53 > 0:39:56accompanied by chocolate and hazelnut powder,

0:39:56 > 0:39:59raspberry liqueur cream,

0:39:59 > 0:40:01freeze-dried strawberries

0:40:01 > 0:40:03and a chocolate sauce.

0:40:12 > 0:40:14That...is a work of genius.

0:40:16 > 0:40:20That ice cream, flavoured with nut, is just really deep and rich.

0:40:20 > 0:40:24I love these big chunks of marshmallow. I think that's great.

0:40:24 > 0:40:26A beautiful sponge, as well -

0:40:26 > 0:40:28mate, I tell you, wherever you turn on that

0:40:28 > 0:40:30you get a boozy, nutty,

0:40:30 > 0:40:33chocolate, very grown-up,

0:40:33 > 0:40:35"Let's paddle in it up to our knees"

0:40:35 > 0:40:36pudding delight!

0:40:40 > 0:40:42Jack, what do I say?

0:40:43 > 0:40:45It's just fantastic.

0:40:45 > 0:40:46You've put the whole lot together,

0:40:46 > 0:40:50thinking you shouldn't be doing that cos it's a bit naughty...

0:40:50 > 0:40:52It's so wrong!

0:40:52 > 0:40:53It's so wrong, it's so good!

0:40:53 > 0:40:57It's like the wrongest good thing you've had in a really long time.

0:40:59 > 0:41:02Very well done. Very, very well done.

0:41:04 > 0:41:07I feel good, you know. I haven't left anything behind today.

0:41:09 > 0:41:10I'm really happy. Thank you so much.

0:41:26 > 0:41:28I'm exhausted. Absolutely exhausted.

0:41:28 > 0:41:31That feedback for that dessert is exactly what I've been looking for

0:41:31 > 0:41:35throughout this entire competition, and to get it with my last dish

0:41:35 > 0:41:38was...unbelievable.

0:41:46 > 0:41:48Billy, come and join us.

0:41:48 > 0:41:50With your oil painter's smock on!

0:42:02 > 0:42:06Billy's starter is his English breakfast.

0:42:06 > 0:42:09Nutmeg-spiced pork sausage,

0:42:09 > 0:42:12confited tomato, hash brown,

0:42:12 > 0:42:14shards of Parma ham,

0:42:14 > 0:42:16squid ink toast crumb,

0:42:16 > 0:42:18black pudding puree

0:42:18 > 0:42:20and a mushroom veloute.

0:42:23 > 0:42:25What happened to the egg yolk?

0:42:25 > 0:42:27Just trying to plate it right at the last minute

0:42:27 > 0:42:30literally with seconds to go and I kept breaking them.

0:42:40 > 0:42:44It's very clever and it tastes very good,

0:42:44 > 0:42:47and textures that I would recognise from a fried breakfast.

0:42:47 > 0:42:49I've got the ham giving the saltiness,

0:42:49 > 0:42:52and the sweetness that you would get from bacon.

0:42:52 > 0:42:55I've got tomato, I've got mushroom flavour going through the veloute,

0:42:55 > 0:42:58and I've got black pudding in a sauce.

0:42:58 > 0:43:03I like the textures, I like the flavours...

0:43:04 > 0:43:07You're very good at playing with people's minds, Billy.

0:43:07 > 0:43:10I really like it. I really like it. I would have loved the egg with it.

0:43:10 > 0:43:15Breakfast without an egg, it's sort of a sandwich short of a picnic!

0:43:15 > 0:43:20Billy's main course is roasted loin of suckling pig

0:43:20 > 0:43:23served with crisp octopus tentacles,

0:43:23 > 0:43:25braised chicory,

0:43:25 > 0:43:33capers, pineapple puree,

0:43:34 > 0:43:38I am now about to eat octopus with pork, endive and pineapple.

0:43:38 > 0:43:39Yep.

0:43:39 > 0:43:42With squid ink.

0:43:42 > 0:43:48An adventure I've never been on!

0:43:52 > 0:43:55Your pork itself is a little bit tough.

0:43:55 > 0:43:58But as for the rest of it,

0:44:00 > 0:44:02The taste of the sea from the octopus sits in the background

0:44:02 > 0:44:06of that bitter endive with the sweet but sharp and sour pineapple,

0:44:06 > 0:44:08I think it's a lovely, lovely thing.

0:44:08 > 0:44:11But that sauce that sits underneath

0:44:11 > 0:44:14has so many different layers of flavour.

0:44:14 > 0:44:17It is a very, very clever thing indeed.

0:44:17 > 0:44:18Good job. Thanks.

0:44:18 > 0:44:24I didn't know how I was going to get on with pineapple, pork and octopus.

0:44:24 > 0:44:27That is a step-by-step journey of flavours,

0:44:27 > 0:44:31that really do just burst on your palate.

0:44:31 > 0:44:33Very impressed with that.

0:44:35 > 0:44:40Billy's dessert is peanut, chocolate and caramel.

0:44:40 > 0:44:43A peanut cake made from brioche crumb,

0:44:43 > 0:44:45served with nougat parfait,

0:44:45 > 0:44:47chocolate soil,

0:44:47 > 0:44:50peanut brittle, dark chocolate cream,

0:44:50 > 0:44:52milk chocolate tuile

0:44:52 > 0:44:55and a salted caramel sauce.

0:45:03 > 0:45:06I have to say, the little bits and pieces in here

0:45:06 > 0:45:08are all beautifully refined.

0:45:08 > 0:45:11Your parfait is velvety soft,

0:45:11 > 0:45:13your cake is spongy

0:45:13 > 0:45:17and taking up your lovely, rich salted caramel sauce.

0:45:17 > 0:45:20I think it's really, really delicious.

0:45:20 > 0:45:22Anybody that's bought one of those chocolate bars

0:45:22 > 0:45:25would recognise those flavour combinations instantly.

0:45:25 > 0:45:27Is that what you were attempting to do? Yeah, that was it.

0:45:27 > 0:45:29Yeah, well done. Well done, you've done it.

0:45:29 > 0:45:32Thanks, Gregg.

0:45:32 > 0:45:34You really did push yourself extremely hard today.

0:45:34 > 0:45:36Yeah.

0:45:36 > 0:45:38Five minutes less doing something

0:45:38 > 0:45:41and I think everything would have been spot on, but it wasn't to be.

0:45:41 > 0:45:43Yeah, I did push myself all the way.

0:45:43 > 0:45:47There are little issues in here, things that you wanted to put on and you didn't,

0:45:47 > 0:45:49but that's very, very good cooking.

0:45:49 > 0:45:51That's clever cooking. That's Billy cooking.

0:46:02 > 0:46:04JANE: Really clever. Well done. Seriously, well done.

0:46:04 > 0:46:06That sounded amazing.

0:46:06 > 0:46:09'It was manic for me for the whole duration.'

0:46:09 > 0:46:11Thought I'd have had longer to plate up, I really did,

0:46:11 > 0:46:13but I didn't and...it showed.

0:46:31 > 0:46:33I think they look fantastic.

0:46:33 > 0:46:35I love the polish, I love the form,

0:46:35 > 0:46:37I love the thought.

0:46:37 > 0:46:39This looks fantastic.

0:46:39 > 0:46:41Appreciate that.

0:46:43 > 0:46:47Jane's starter is a take on her childhood Sunday tea.

0:46:47 > 0:46:50Winkles and parsley on toast,

0:46:50 > 0:46:53served with pan-fried cockles and mussels,

0:46:53 > 0:46:56langoustine tempura,

0:46:56 > 0:46:58deep-fried caper berry

0:46:58 > 0:47:00and a saffron lemon mayonnaise.

0:47:03 > 0:47:07That's probably the best-looking

0:47:07 > 0:47:09winkle cockle dish I have ever seen.

0:47:20 > 0:47:22Every little bit of that shellfish is beautiful,

0:47:22 > 0:47:26it's got exactly the right texture as well

0:47:26 > 0:47:28and there's the saltiness of the sea coming from it as well.

0:47:28 > 0:47:30Your tempura is as light as you like,

0:47:30 > 0:47:32your langoustine's brilliantly cooked.

0:47:32 > 0:47:35Textures are great. Flavours are natural, and they're good.

0:47:35 > 0:47:36Well done.

0:47:38 > 0:47:43I would like a little bit more sharpness in my mayonnaise,

0:47:43 > 0:47:45because I think that can work with saffron.

0:47:45 > 0:47:48But as for the rest of it, it tastes of what it should do.

0:47:48 > 0:47:51And that's the sea. The joy of the gift from the sea.

0:47:51 > 0:47:53I think it's a beautiful thing.

0:47:56 > 0:47:59Jane's Indian-inspired Sunday roast

0:47:59 > 0:48:01includes braised shoulder of lamb

0:48:01 > 0:48:04marinated in yoghurt, cumin and garam masala,

0:48:04 > 0:48:06with cannon of lamb

0:48:06 > 0:48:09cooked in a red chilli and kaffir lime leaf puree,

0:48:09 > 0:48:12onion bhajis,

0:48:12 > 0:48:14roasted cauliflower,

0:48:14 > 0:48:17pan-fried shallot, onion puree,

0:48:17 > 0:48:19deep-fried kaffir lime leaves

0:48:19 > 0:48:22and a lamb gravy.

0:48:22 > 0:48:25Right. This, I'm really looking forward to.

0:48:34 > 0:48:37Your loin of lamb is cooked beautifully and lovely and pink,

0:48:37 > 0:48:39your shoulder of lamb is braised really well

0:48:39 > 0:48:42with the yoghurt and the spice round the outside.

0:48:42 > 0:48:45You get the cauliflower sauce underneath, that's lovely.

0:48:45 > 0:48:47Your bhajis, they're light as you like -

0:48:47 > 0:48:49almost like little pillows of air

0:48:49 > 0:48:52flavoured with turmeric and onions and potatoes. But for me,

0:48:52 > 0:48:55the thing that makes this whole thing come alive...are these.

0:48:55 > 0:48:59Little shreds of lime leaf,

0:48:59 > 0:49:01which are completely unexpected.

0:49:01 > 0:49:05I'm stealing. Cos that's great!

0:49:06 > 0:49:08Very clever, Jane.

0:49:08 > 0:49:10Thank you.

0:49:10 > 0:49:12It's a genius flavour combination.

0:49:12 > 0:49:16These are big, heady, powerful spices you're playing with,

0:49:16 > 0:49:19and you're handling them with the lightest of touches.

0:49:19 > 0:49:22That's a stunningly good dish.

0:49:22 > 0:49:24I'm really impressed with that. Well done.

0:49:27 > 0:49:30Jane's dessert is rhubarb and custard.

0:49:30 > 0:49:34A vanilla panna cotta flavoured with rosemary,

0:49:34 > 0:49:35with honeycomb,

0:49:35 > 0:49:38rhubarb stewed in a ginger liqueur,

0:49:38 > 0:49:40a rhubarb and ginger granita

0:49:40 > 0:49:43and a burnt orange and lemon caramel.

0:49:45 > 0:49:49That's a very pretty, pretty plate. Look at that.

0:49:49 > 0:49:50It's a piece of modern art!

0:50:01 > 0:50:03Technically, everything on here you cannot fault.

0:50:03 > 0:50:06I love the sweet, sticky syrup with the bitterness of the orange.

0:50:06 > 0:50:09The wobble of the panna cotta is absolutely perfect,

0:50:09 > 0:50:11the creamy silkiness of it...

0:50:11 > 0:50:14Your granita is sharp and refreshing,

0:50:14 > 0:50:16and your rhubarb is cooked very, very well.

0:50:16 > 0:50:18But what I really want is more of that rhubarb

0:50:18 > 0:50:20to go with all those beautiful things.

0:50:20 > 0:50:24It's just shouting at me, "More rhubarb, please!" Sorry.

0:50:26 > 0:50:29The best of dishes in the world ever for me

0:50:29 > 0:50:31is when you think you've worked it out

0:50:31 > 0:50:33and you get something that's different.

0:50:33 > 0:50:37Panna cotta flavoured with rosemary is superb.

0:50:37 > 0:50:41It doesn't make it savoury. It makes it almost smoky and woody.

0:50:41 > 0:50:43You've got sharpness of orange,

0:50:43 > 0:50:45you've got sharpness of rhubarb,

0:50:45 > 0:50:47and it's a beautiful match.

0:50:50 > 0:50:52That, I think, is magnificent. Very kind.

0:50:53 > 0:50:56Jane, you have, if you look down now,

0:50:56 > 0:50:59had a pretty extraordinary journey.

0:50:59 > 0:51:02I would never have thought in a million years I'd have done that.

0:51:02 > 0:51:05So, yeah. I really did try my very best today.

0:51:05 > 0:51:08We can tell. Thank you very much, Jane.

0:51:08 > 0:51:10Thank you, gentlemen. Thank you.

0:51:14 > 0:51:17'I was really pleased with their feedback.'

0:51:20 > 0:51:24I'm very emotional at the moment, I'm...I'm already close to it.

0:51:26 > 0:51:29Relieved? Yeah. Emotional, I think. Very emotional.

0:51:35 > 0:51:38Absolutely brilliant final.

0:51:39 > 0:51:43Three very worthy finalists. Nine extraordinary plates of food.

0:51:43 > 0:51:45The lovely bit was eating it -

0:51:45 > 0:51:48this is the difficult bit, because this is close.

0:51:48 > 0:51:50I could make a case for all three of these, I really could.

0:51:52 > 0:51:54Jack is a cookery force.

0:51:54 > 0:51:58He has been getting better and better, cleverer and cleverer.

0:51:58 > 0:52:00He is incredible.

0:52:00 > 0:52:03What he does do is deliver those ideas

0:52:03 > 0:52:06in a very, very different way, in a modern way,

0:52:06 > 0:52:08a sophisticated way,

0:52:08 > 0:52:11with real style and real skill.

0:52:11 > 0:52:13I really want to win,

0:52:13 > 0:52:15because this has been such an incredible journey

0:52:15 > 0:52:17and I've put so much into it.

0:52:17 > 0:52:19If I don't,

0:52:19 > 0:52:22I can still walk out of here with my head held high, absolutely.

0:52:24 > 0:52:27Billy really went for it, really pushed for it.

0:52:27 > 0:52:32And he stuck true to himself. He hasn't compromised at all.

0:52:32 > 0:52:34He's going to work in a messy way. That's the way he loves to do it.

0:52:36 > 0:52:40For all his things that went wrong today, his food was still delicious.

0:52:41 > 0:52:44I'd love to win, I really would.

0:52:44 > 0:52:48But I just think my mistakes, compared to what Jack and Jane...

0:52:48 > 0:52:50Just don't think I've done enough on the day sadly.

0:52:53 > 0:52:57Jane obviously decided that she wanted to push her food

0:52:57 > 0:52:59on to the next level.

0:52:59 > 0:53:01And when she made that decision,

0:53:01 > 0:53:03there has been no stopping her.

0:53:03 > 0:53:06She's fought through this competition,

0:53:06 > 0:53:10and today made us three extraordinary courses.

0:53:11 > 0:53:14To be able to go right from the start to the end

0:53:14 > 0:53:16has just been an absolute privilege to be honest.

0:53:16 > 0:53:20And to finish on a high. I couldn't have asked for more, could I?

0:53:20 > 0:53:22It's almost been a dream come true.

0:53:22 > 0:53:25You couldn't divide them coming into here, you really couldn't.

0:53:25 > 0:53:28You could pick out the triumphs, you could look at the times

0:53:28 > 0:53:32when they haven't quite been up to their own exacting standards...

0:53:32 > 0:53:36And I have got to champion my favourite three dishes,

0:53:36 > 0:53:37my favourite cook today.

0:53:37 > 0:53:39I agree. I totally agree.

0:53:41 > 0:53:48Today, there is one MasterChef champion.

0:54:17 > 0:54:23I mean, you have demonstrated time and again your passion...

0:54:23 > 0:54:26your imagination

0:54:26 > 0:54:28and your skill.

0:54:28 > 0:54:32I want you to remember just how far you've come.

0:54:32 > 0:54:35This competition this year has been marvellous.

0:54:37 > 0:54:40Along the way,

0:54:42 > 0:54:43..we've cried...

0:54:45 > 0:54:48It has been an extraordinary journey.

0:54:50 > 0:54:52Our MasterChef champion...

0:55:11 > 0:55:13..is Jane.

0:55:13 > 0:55:17# But I set fire to the rain

0:55:17 > 0:55:22# Watched it pour as I touched your face

0:55:22 > 0:55:23# Well it burned while I cried

0:55:23 > 0:55:28# Cos I heard it screaming out your name

0:55:28 > 0:55:30# Your name... #

0:55:31 > 0:55:33Thank you so much.

0:55:33 > 0:55:35Couldn't have done it without you guys, I tell you,

0:55:35 > 0:55:38I couldn't have done it. JACK: That's amazing...

0:55:42 > 0:55:44'I'm feeling good.'

0:55:44 > 0:55:48Yeah. You know, the best three dishes won today and you can't say fairer than that.

0:55:48 > 0:55:51I'm definitely not the same person I was

0:55:51 > 0:55:53when I walked in here for the first time.

0:55:53 > 0:55:56I'm a...a lot better at cooking!

0:55:57 > 0:56:01Obviously a little bit disappointed, but this has definitely

0:56:01 > 0:56:05given me an insight of what can be achieved and what I CAN achieve.

0:56:05 > 0:56:07Well done. Thanks.

0:56:09 > 0:56:11My hat goes off to Jane today,

0:56:11 > 0:56:13she absolutely nailed it. Knocked it out the park.

0:56:15 > 0:56:18JANE: 'I am so happy, I can't tell you.'

0:56:18 > 0:56:21It's one of the best, most euphoric and wonderful moments,

0:56:21 > 0:56:23and erm...it's just precious.

0:56:23 > 0:56:26SHE SNIFFS Sorry. They're happy tears!

0:56:26 > 0:56:31For me as a personal achievement, definitely up there with some of the most amazing things I've ever done.

0:56:32 > 0:56:34Oh, wow...

0:56:34 > 0:56:35Thank you!

0:56:35 > 0:56:37Well done.

0:56:38 > 0:56:40Thank you very much.

0:56:40 > 0:56:42Thank you, so much.

0:56:42 > 0:56:45Cheers, guys. Champion!

0:56:47 > 0:56:50Oh, gosh! That tastes good.

0:56:50 > 0:56:54Jane has more determination, more drive, more heart

0:56:54 > 0:56:58than I've ever seen on a MasterChef contestant in my whole career.

0:56:58 > 0:57:00She's made herself

0:57:00 > 0:57:03into the most AMAZING cook,

0:57:03 > 0:57:06one of THE best champions I've ever seen.

0:57:06 > 0:57:10# I set fire to the rain

0:57:10 > 0:57:15# And I threw us into the flames

0:57:15 > 0:57:17# When it fell, something died

0:57:17 > 0:57:22# Cos I knew that that was the last time

0:57:22 > 0:57:23# The last time... #

0:57:25 > 0:57:27Do you know what this means for me?

0:57:27 > 0:57:30It means the end of a very, very difficult time

0:57:30 > 0:57:32and an amazing start to something new. And I can't wait.

0:57:32 > 0:57:35I just can't wait to see what this is going to bring me.

0:57:35 > 0:57:39My dad always said you don't get something for nothing, you've got to put it in,

0:57:39 > 0:57:41and I did that - and I'm standing here now, as winner!

0:57:46 > 0:57:49# I let it fall, my heart

0:57:49 > 0:57:55# And as it fell you rose to claim it

0:57:55 > 0:57:59# It was dark and I was over

0:57:59 > 0:58:02# Until you kissed my lips and you saved me

0:58:03 > 0:58:08# My hands, they're strong

0:58:08 > 0:58:12# But my knees were far too weak

0:58:12 > 0:58:15# To stand in your arms... #