0:00:02 > 0:00:05It's Finals Week on MasterChef...
0:00:05 > 0:00:06Go, go, go, go.
0:00:08 > 0:00:10You're running out of time.
0:00:10 > 0:00:14..and the battle for the title is almost over.
0:00:14 > 0:00:16Whoa!
0:00:16 > 0:00:18The competition has completely taken over my life.
0:00:18 > 0:00:20My boyfriend has been fed so much,
0:00:20 > 0:00:22I think he's put on probably about 3st.
0:00:22 > 0:00:24It's completely all-consuming.
0:00:25 > 0:00:28It's been a great journey and we've managed to cook in so many different
0:00:28 > 0:00:31places. No-one wants to come this far and go home.
0:00:32 > 0:00:34The whole competition, for me,
0:00:34 > 0:00:36has just been an incredible learning curve.
0:00:36 > 0:00:38I could cater for my friends' weddings.
0:00:38 > 0:00:40I've already got a few requests in.
0:00:41 > 0:00:45To get to the final three would be the dream, the absolute dream.
0:00:45 > 0:00:48That would just be, like, probably the best moment of my life.
0:00:48 > 0:00:50So fingers crossed.
0:00:50 > 0:00:56Today, our final four become our final three and earn the right to
0:00:56 > 0:00:58cook for the Chef's Table.
0:01:02 > 0:01:04Hey, guys, we've got 21 minutes.
0:01:04 > 0:01:08- All set?- They won't forget today, will they?- No!
0:01:08 > 0:01:10It tastes fantastic.
0:01:10 > 0:01:12This is Chef's Table.
0:01:12 > 0:01:16This is the biggest challenge that MasterChef can set.
0:01:50 > 0:01:51Welcome back.
0:01:53 > 0:01:57What comes next is the toughest challenge that MasterChef
0:01:57 > 0:02:01can actually throw at you. That is the Chef's Table.
0:02:02 > 0:02:06However, only three of you will be taking part.
0:02:07 > 0:02:11So the deal is, coming all this way,
0:02:11 > 0:02:14do you really want to go home at this stage?
0:02:16 > 0:02:22Your job today is to cook one classic dish with your stamp on it.
0:02:23 > 0:02:25It should show process, it should be technical,
0:02:25 > 0:02:30and it should be absolutely delicious.
0:02:32 > 0:02:3590 minutes, and at the end of this...
0:02:36 > 0:02:38..three of you will be finalists.
0:02:40 > 0:02:41Ladies and gentlemen...
0:02:42 > 0:02:43..let's cook.
0:02:57 > 0:02:59Doo, doo, doo.
0:03:02 > 0:03:03I've loved Saliha's food.
0:03:03 > 0:03:06She's introduced me to a style that seems her own.
0:03:07 > 0:03:11It's just mouthful after mouthful of just pure joy.
0:03:11 > 0:03:16I think she has gathered pace just at the right time.
0:03:16 > 0:03:19We've seen a girl take vegetables and spice and raise them
0:03:19 > 0:03:21to dizzy heights.
0:03:21 > 0:03:23It's just been so busy.
0:03:23 > 0:03:27Work, having a child who's only two years old,
0:03:27 > 0:03:29and fitting MasterChef in.
0:03:29 > 0:03:31Sometimes I'm just like, "How am I even doing this?"
0:03:31 > 0:03:34You know, "How am I managing to physically fit everything in?"
0:03:34 > 0:03:38But then I just plod on with it anyway because the rewards of being
0:03:38 > 0:03:41on this show are so incredible that it just motivates you to push
0:03:41 > 0:03:43yourself on.
0:03:45 > 0:03:47It's fine.
0:03:47 > 0:03:49You look happy to be here.
0:03:49 > 0:03:51I am happy to be here. I'm delighted, in fact.
0:03:51 > 0:03:54I'm excited to show you a different form of fish and chips today.
0:03:54 > 0:03:56- You're kidding me?- No.
0:03:56 > 0:03:58Why have you decided to do fish and chips?
0:03:58 > 0:04:01Growing up, we used to love eating fish and chips,
0:04:01 > 0:04:05but our elders always used to say, like, "Oh, it looks nice,
0:04:05 > 0:04:06"but it's just so bland."
0:04:06 > 0:04:09And we used to say, "Oh, no, no, it tastes lovely."
0:04:09 > 0:04:12In actual fact, I think spice actually takes really well to fish
0:04:12 > 0:04:15- and chips.- Tell me your take on fish and chips.
0:04:15 > 0:04:18The fish I'm using is tilapia.
0:04:18 > 0:04:21The mushy peas are going to be full of chilli and coconut milk.
0:04:21 > 0:04:24The chips are not made of potato, they're made of cassava.
0:04:24 > 0:04:27- Sure.- The brown sauce is tamarind and date.
0:04:27 > 0:04:30The ketchup is like a spicy tomato.
0:04:30 > 0:04:33- What's in the batter?- Cumin seeds, coriander seeds, turmeric,
0:04:33 > 0:04:36lemon juice, two types of chilli powder.
0:04:36 > 0:04:39- Is that all?- And there's also some fenugreek leaves and garam masala...
0:04:39 > 0:04:40I wish I hadn't have asked.
0:04:46 > 0:04:50I think Saliha's idea of spiced fish and chips is inspired.
0:04:50 > 0:04:53Everybody loves a curry, everybody loves fish and chips.
0:04:53 > 0:04:55Put the two together and I tell you what,
0:04:55 > 0:04:58most people are going to be very, very happy.
0:04:58 > 0:05:02It's the presentation that concerns me, because fish and chips is big,
0:05:02 > 0:05:06it's bold and it's usually served in a piece of paper.
0:05:06 > 0:05:09And this is for a place in the final three.
0:05:09 > 0:05:11Quite hard to make it look pretty.
0:05:11 > 0:05:1325 minutes gone, guys.
0:05:13 > 0:05:16- Really?- 25 minutes, gone. Yeah.
0:05:21 > 0:05:26Alison does dainty, she does pretty, she does creative,
0:05:26 > 0:05:28and she also does daring.
0:05:28 > 0:05:30Something I've never seen before on MasterChef.
0:05:30 > 0:05:32I love the taste of it.
0:05:33 > 0:05:37There's always something excitingly different about Alison's food.
0:05:40 > 0:05:42Alison, you've got pineapples and peppers.
0:05:42 > 0:05:45I'm almost scared to ask - what's your classic dish?
0:05:45 > 0:05:47It's Southern fried chicken.
0:05:47 > 0:05:50- Is it?- Yeah. Kind of a traditional Southern fried coating,
0:05:50 > 0:05:52some cayenne pepper, paprika,
0:05:52 > 0:05:56with roasted pineapple and a yellow pepper puree.
0:05:56 > 0:06:00And a beetroot vinaigrette and I'm also going to serve dirty rice,
0:06:00 > 0:06:02which is rice fried with chicken livers.
0:06:02 > 0:06:05And I'm adding lots of herbs and spices and stuff.
0:06:05 > 0:06:06Fabulous!
0:06:06 > 0:06:10- Can you give me an extra big portion?- Yeah!
0:06:10 > 0:06:13I should put extra chicken on, there's been a few requests.
0:06:16 > 0:06:18I just wanted to do something kind of fun.
0:06:18 > 0:06:21I wanted to do something, like, that people actually eat every day.
0:06:21 > 0:06:24I think it's quite a risky dish, actually.
0:06:24 > 0:06:26This is what Alison's all about -
0:06:26 > 0:06:29taking bits and pieces from all round the world and bringing them
0:06:29 > 0:06:30together onto one plate.
0:06:30 > 0:06:33She's using a little baby chicken, a poussin,
0:06:33 > 0:06:36which could go dry very, very quickly.
0:06:36 > 0:06:39The pineapple has to be soft, but still not overpower the chicken,
0:06:39 > 0:06:41and a sweet yellow pepper puree?
0:06:42 > 0:06:44Anything could happen here for Alison.
0:06:44 > 0:06:46Guys, you are halfway.
0:06:46 > 0:06:4845 minutes left, please.
0:06:55 > 0:06:58Steve loves process and technique.
0:06:58 > 0:07:01But he takes the classic, he takes the ordinary,
0:07:01 > 0:07:04and he builds it into something truly special.
0:07:04 > 0:07:06Mate, you are a talent, you are a real talent.
0:07:06 > 0:07:09And when he really uses that technique,
0:07:09 > 0:07:12you know there is a star in the making.
0:07:14 > 0:07:17Steve is promising us a rabbit stew.
0:07:17 > 0:07:20I think his intentions are fantastic.
0:07:20 > 0:07:23Take the rabbit, pull it apart, use every single part of it.
0:07:23 > 0:07:26Take the leg and make a sausage from it.
0:07:26 > 0:07:28Take the loin and fry it.
0:07:28 > 0:07:30Use the livers in various ways.
0:07:30 > 0:07:32That's absolutely fantastic.
0:07:33 > 0:07:37But Steve's dish will live and die by the broth, simple.
0:07:39 > 0:07:42If that broth is watery, the dish is finished.
0:07:44 > 0:07:47Been looking through Mrs Beeton's cookbook,
0:07:47 > 0:07:49published mid-1800s, I think.
0:07:49 > 0:07:51So I've just taken a little bit of
0:07:51 > 0:07:53the inspiration from that and those classic spices.
0:07:53 > 0:07:56You know, so it's mace, nutmeg, clove, black pepper.
0:07:56 > 0:07:59So I'm going to run that flavour through the dish.
0:08:03 > 0:08:06- Why a rabbit stew?- It's a dish that sort of gets forgotten about.
0:08:06 > 0:08:09Rabbit was a staple on the dinner table.
0:08:09 > 0:08:10It's a meat I really love as well,
0:08:10 > 0:08:12and I was lucky enough to have a butcher that used
0:08:12 > 0:08:15to get wild rabbit, and rabbit stew was probably one of my favourite
0:08:15 > 0:08:17things to cook on a nice autumn night.
0:08:17 > 0:08:21Tell me how much you want a place in the final three.
0:08:21 > 0:08:22I've obviously had a great run,
0:08:22 > 0:08:24so whatever happens today I'll be happy, you know.
0:08:24 > 0:08:27- Oh, yeah.- I'm not going to be disappointed. Be a little bit
0:08:27 > 0:08:29- gutted, but it's still good.- I love that. "Not going to be disappointed.
0:08:29 > 0:08:32- "However, I will be a little bit gutted."- Yeah!
0:08:34 > 0:08:36Happy days, mate, happy days. Look at that.
0:08:38 > 0:08:4020 minutes left, please.
0:08:48 > 0:08:53Giovanna was brought up with the stunning cuisine of Italy and that,
0:08:53 > 0:08:55for me, is where her strength lies.
0:08:57 > 0:09:00Giovanna also does fantastic puddings.
0:09:02 > 0:09:04I think this is a stunning dessert.
0:09:07 > 0:09:09Glad to see one of you is doing a dessert.
0:09:09 > 0:09:11I've had quite a lot of success with puddings,
0:09:11 > 0:09:13which is maybe why I chose this one.
0:09:13 > 0:09:16But I don't know, I hope my luck doesn't run out.
0:09:16 > 0:09:18I think you have to feel confident at this point,
0:09:18 > 0:09:21otherwise you'd crumble, because...
0:09:21 > 0:09:23Sorry.
0:09:24 > 0:09:28I'm doing a very classic apple and blackberry crumble.
0:09:28 > 0:09:31You're going to get into the final three on MasterChef
0:09:31 > 0:09:33- making a crumble?- Well, I hope so.
0:09:34 > 0:09:37How good and how different is your crumble?
0:09:37 > 0:09:40Well, I think I'd be disappointed if I was promised an apple and
0:09:40 > 0:09:43blackberry crumble and the flavours were very much messed around with.
0:09:43 > 0:09:44So I decided not to do that.
0:09:44 > 0:09:47However, I've got some Calvados flambeed apples,
0:09:47 > 0:09:48a blackberry sorbet,
0:09:48 > 0:09:51a blackberry puree, a set vanilla custard,
0:09:51 > 0:09:54and I've got a tuile that's meant to sort of taste like the corner of the
0:09:54 > 0:09:57crumble, the bit that goes like almost burnt but not quite.
0:10:01 > 0:10:06Her ideas, I think, are fascinating and really sound.
0:10:06 > 0:10:08Everybody likes it slightly different.
0:10:08 > 0:10:10Some people like the corner, some people like the edges,
0:10:10 > 0:10:12some people like the bit in the middle,
0:10:12 > 0:10:14and she's going to deliver the whole lot.
0:10:14 > 0:10:18But Giovanna has given herself a huge amount of work to do.
0:10:18 > 0:10:22Set custard, making sorbets, making tuiles.
0:10:22 > 0:10:24I just hope she gets it all done.
0:10:24 > 0:10:26Oh, why does it always take so much longer than you think
0:10:26 > 0:10:29it's going to take?
0:10:29 > 0:10:30Ah!
0:10:32 > 0:10:33No!
0:10:35 > 0:10:37Giovanna, you're on fire.
0:10:37 > 0:10:39- Thanks.- Ten minutes left.
0:10:39 > 0:10:40Just ten.
0:10:43 > 0:10:45Should have enough time to plate it up.
0:10:45 > 0:10:47That's always the tense bit, isn't it?
0:10:51 > 0:10:54You don't really get second chances for that one.
0:11:13 > 0:11:16Guys, please, you have one more minute, that's all you have.
0:11:24 > 0:11:27- Have I forgotten something? - You've got the sorbet to go yet.
0:11:33 > 0:11:34Stop!
0:11:40 > 0:11:43- All right, babe? - SALIHA SIGHS
0:11:43 > 0:11:45Oh, my God, that's so pretty.
0:11:45 > 0:11:47At least someone's going to fill someone up.
0:11:47 > 0:11:50- Mine certainly ain't going to fill you up.- Mine's quite substantial!
0:11:53 > 0:11:56Saliha, could we see your fish and chips, please?
0:12:05 > 0:12:09Saliha has made spiced fish and chips,
0:12:09 > 0:12:13serving tilapia with chilli, cumin,
0:12:13 > 0:12:17coriander, garlic and fenugreek,
0:12:17 > 0:12:20cassava chips,
0:12:20 > 0:12:22and mushy peas with coconut and lime.
0:12:24 > 0:12:27She's also made smoky ketchup,
0:12:27 > 0:12:32a brown tamarind sauce and a cauliflower mustard.
0:12:34 > 0:12:37It's got to be the most colourful fish and chips I've ever seen.
0:12:38 > 0:12:41I've got to applaud you for your presentation.
0:12:51 > 0:12:55For me, your textures of fish and chips, your flavours of Far East,
0:12:55 > 0:12:58altogether on one lot, and I think it's great.
0:12:58 > 0:13:01I love the concept, I love the execution.
0:13:01 > 0:13:04I love the coconut flavour in that pea puree with the chilli.
0:13:04 > 0:13:07The batter's crispy on the outside. The fish is lovely and soft.
0:13:07 > 0:13:08I think it's fantastic.
0:13:10 > 0:13:12I think it's terribly, terribly clever,
0:13:12 > 0:13:14cos there is the familiar and the unusual,
0:13:14 > 0:13:17and it comes together, for me, in quite a thrilling way.
0:13:17 > 0:13:20Those cassava chips, they feel like chips,
0:13:20 > 0:13:23but it's the two dips that you've got with them that are exciting.
0:13:23 > 0:13:27They're both very tangy, sweet to start with and spicy at the end.
0:13:27 > 0:13:29You've always had great flavours.
0:13:29 > 0:13:33You haven't always found a great style.
0:13:33 > 0:13:36Lately, you're managing to combine the two and I think it's actually
0:13:36 > 0:13:37quite thrilling.
0:13:41 > 0:13:45Oh, my God, I'm so glad they liked all the elements because I put a lot
0:13:45 > 0:13:48of effort into getting them right.
0:13:48 > 0:13:49I'm just really happy it paid off.
0:13:52 > 0:13:55- Well done, sweetheart. - You did very well.- Thank you!
0:13:55 > 0:13:57- Well done.- Thank you.
0:14:01 > 0:14:07To earn his place at Chef's Table, Steve has cooked rabbit stew,
0:14:07 > 0:14:12with braised leg, fried liver mixed with onions, smoked bacon,
0:14:12 > 0:14:15mace and nutmeg, and wrapped in consomme jelly
0:14:17 > 0:14:19and sous-vide rabbit loin.
0:14:21 > 0:14:23He's also cooked a rabbit sausage,
0:14:25 > 0:14:26carrot and pea puree,
0:14:28 > 0:14:29swede and potato
0:14:30 > 0:14:33and served it with a rabbit consomme.
0:14:35 > 0:14:37A rabbit stew.
0:14:37 > 0:14:38Loosely, a rabbit stew, I suppose.
0:14:38 > 0:14:40Yeah, yeah.
0:14:40 > 0:14:43But you know, I've got to admire your work, Steve.
0:14:43 > 0:14:45I think it looks fantastic.
0:14:45 > 0:14:47There's a huge amount of skill involved in it.
0:14:47 > 0:14:48But stew it's not.
0:14:59 > 0:15:00That's stunning.
0:15:01 > 0:15:05Your consomme is light, it's very, very well seasoned.
0:15:05 > 0:15:08Every little bit of meat on there is as soft as you like,
0:15:08 > 0:15:10almost melting on the tongue.
0:15:10 > 0:15:14But what is brilliant is your bits of veg, your puree,
0:15:14 > 0:15:18your flowers are all giving good spike of flavour.
0:15:18 > 0:15:20Mate, what a time, what a time, I think,
0:15:20 > 0:15:23to present the best dish you've done
0:15:23 > 0:15:25in the competition by a country mile.
0:15:25 > 0:15:26Stunning piece of work.
0:15:28 > 0:15:30- That's excellent, Steve.- Thank you.
0:15:30 > 0:15:33I think the consomme is absolutely stunning.
0:15:33 > 0:15:36But around the outside of the bowl, the gems.
0:15:36 > 0:15:39And all of it wrapping up very nicely with the subtle flavour
0:15:39 > 0:15:41of rabbit.
0:15:41 > 0:15:43All I've asked throughout this competition,
0:15:43 > 0:15:45make it look good and make it taste as good.
0:15:45 > 0:15:46Bingo.
0:15:49 > 0:15:52I was a little nervous, obviously taking something, like he said,
0:15:52 > 0:15:55is a stew and then, you know, I knew it wasn't, you know,
0:15:55 > 0:15:57a stew, if you like.
0:15:57 > 0:15:59I had my mind set and just thought,
0:15:59 > 0:16:03"I'm going to just try and nail it," and thankfully they liked that.
0:16:03 > 0:16:05So, yay!
0:16:08 > 0:16:11- Nerves still going.- You did so well. Well done!
0:16:11 > 0:16:14- Unbelievable. - Still nerve-racking as ever.- Yeah.
0:16:14 > 0:16:16INAUDIBLE
0:16:23 > 0:16:27Alison has chosen to cook Southern fried chicken.
0:16:27 > 0:16:30She's served it with dirty rice -
0:16:30 > 0:16:33wild rice flavoured with chicken livers,
0:16:33 > 0:16:34bacon and whisky,
0:16:36 > 0:16:37roasted pineapple
0:16:39 > 0:16:40yellow pepper puree,
0:16:41 > 0:16:44beetroot vinaigrette,
0:16:44 > 0:16:46and pineapple puree.
0:16:46 > 0:16:49You're never one to play it safe, are you?
0:16:50 > 0:16:51No.
0:16:56 > 0:16:59It's just completely bonkers.
0:16:59 > 0:17:00It's right out there.
0:17:01 > 0:17:02Liver and pineapple?
0:17:02 > 0:17:05And then of course it's sweet peppers,
0:17:05 > 0:17:08sharp pineapple, and then the chicken.
0:17:08 > 0:17:11The chicken is the thing that holds it all together.
0:17:11 > 0:17:12If it was in a restaurant menu,
0:17:12 > 0:17:15I'd probably be really quite frightened about ordering it.
0:17:15 > 0:17:19However, if I did order it, I'd be really pleased I did.
0:17:19 > 0:17:22I think it's fabulous. I love it.
0:17:24 > 0:17:27It starts off sweet, it finishes with chilli.
0:17:27 > 0:17:31You've got deeper, richer notes of liver running through that rice.
0:17:31 > 0:17:34It matches that perfectly cooked chicken very, very well.
0:17:34 > 0:17:37This is challenging in a very, very good way.
0:17:40 > 0:17:44Overall, I'm feeling really, really happy, really happy.
0:17:44 > 0:17:48They commented on my style and the fact that I took a risk with it,
0:17:48 > 0:17:51but I think it paid off. So yeah, it went well.
0:17:51 > 0:17:54- Well done! Are you relieved?- Yeah.
0:17:56 > 0:18:00- Eish!- It'll be good.
0:18:00 > 0:18:03- It looks amazing.- Yeah, but then what happens?- I don't know.
0:18:10 > 0:18:14Giovanna has made apple and blackberry crumble,
0:18:14 > 0:18:17with Calvados-infused apples,
0:18:17 > 0:18:20poached blackberries,
0:18:20 > 0:18:21blackberry puree,
0:18:23 > 0:18:24blackberry sorbet,
0:18:25 > 0:18:26set custard,
0:18:27 > 0:18:28oat crumble,
0:18:30 > 0:18:32and a corner-of-the-crumble tuile.
0:18:44 > 0:18:47I feel like I'm around at somebody's kitchen table,
0:18:47 > 0:18:48I've had Sunday lunch,
0:18:48 > 0:18:51and up comes the most comforting dessert of all time.
0:18:51 > 0:18:54The star in the show, that set custard.
0:18:54 > 0:18:56Brings it all together.
0:18:56 > 0:19:01And these little bits here do taste like the corners of a crumble dish.
0:19:03 > 0:19:05Giovanna, I think it's delicious.
0:19:05 > 0:19:07However, I'm an Aussie...
0:19:09 > 0:19:11Oh, God.
0:19:11 > 0:19:13I honestly can't get enough of that.
0:19:15 > 0:19:18The vanilla custard is just wonderful.
0:19:18 > 0:19:22And with apple brandy that you've cooked the apples in, is just giving
0:19:22 > 0:19:26the apples a deeper, without a sharper, flavour.
0:19:26 > 0:19:28As a pud fan, you probably don't know,
0:19:28 > 0:19:31but my favourite pudding is a crumble.
0:19:31 > 0:19:34That's... And I hate it when people mess about with crumbles.
0:19:34 > 0:19:36That delivers crumble plus.
0:19:40 > 0:19:43They tasted what I wanted them to taste and it gave them
0:19:43 > 0:19:45the experience that I wanted them to experience.
0:19:45 > 0:19:49So I'm so pleased. Obviously, everyone's had exceptional feedback,
0:19:49 > 0:19:53so whatever happens, I'm just really pleased that in the end
0:19:53 > 0:19:55that's what they got.
0:19:55 > 0:19:58- Oh, God, now what?- Well done!
0:19:58 > 0:20:00Oh, thanks, guys. Well done, everyone.
0:20:00 > 0:20:01Everyone's done really well.
0:20:01 > 0:20:03Now what happens? We all go through, yeah?
0:20:08 > 0:20:11I know that my learned friend has been nervous about this moment
0:20:11 > 0:20:13since the start of today.
0:20:13 > 0:20:15And for good reason.
0:20:15 > 0:20:20We expected this whole round to be really strong,
0:20:20 > 0:20:22and you haven't failed to deliver, all four of you.
0:20:23 > 0:20:25Your food's been fantastic.
0:20:26 > 0:20:28But we have to make a decision.
0:20:29 > 0:20:32Thank you very much indeed. Off you go.
0:20:49 > 0:20:51It was always going to be a great round.
0:20:51 > 0:20:53All four of them are really determined.
0:20:53 > 0:20:55- All four of them want it. - I hate them.
0:20:55 > 0:20:58They're not all supposed to cook brilliantly in this round.
0:20:58 > 0:21:00I hate them. This is just terrible.
0:21:00 > 0:21:02- They're all brilliant. - Do you have a dish of the day?
0:21:04 > 0:21:05The dish of the day is the rabbit.
0:21:05 > 0:21:07Yeah, I agree with you.
0:21:07 > 0:21:10I think Steve's rabbit today was really complex,
0:21:10 > 0:21:13technically absolutely extraordinary.
0:21:15 > 0:21:18Giovanna took a humble, humble crumble...
0:21:18 > 0:21:20- That rhymes.- It does.
0:21:20 > 0:21:24..and turned it into something actually quite spectacular
0:21:24 > 0:21:28without losing the essence of a crumble.
0:21:28 > 0:21:31I think that dessert was absolutely fantastic, and really,
0:21:31 > 0:21:33really pretty on a plate.
0:21:34 > 0:21:40I loved Saliha's food today because that blend of British traditional
0:21:40 > 0:21:44with Asian spicing is very exciting.
0:21:44 > 0:21:47Fish and chips with beautiful flavours.
0:21:47 > 0:21:49It's clever, John.
0:21:50 > 0:21:53Alison's somebody who does not play it safe,
0:21:53 > 0:21:55and she hasn't played it safe again.
0:21:55 > 0:21:59Southern fried chicken with pineapple, dirty rice,
0:21:59 > 0:22:03yellow pepper puree and a beetroot vinaigrette.
0:22:03 > 0:22:06Great. Great, great dish.
0:22:06 > 0:22:09Only somebody like Alison would do it and be able to pull it off.
0:22:11 > 0:22:15We knew we had four brilliant cooks and they've delivered dishes that
0:22:15 > 0:22:16really are without fault.
0:22:16 > 0:22:20So you can't send one of them home cos they've made a mistake.
0:22:20 > 0:22:22The only thing we can do is decide
0:22:22 > 0:22:24what our three favourite dishes were.
0:22:26 > 0:22:28I don't envy them, to be honest.
0:22:28 > 0:22:29I don't envy their decision.
0:22:29 > 0:22:32I literally couldn't separate any of us,
0:22:32 > 0:22:34but I don't feel like I let myself down at all.
0:22:34 > 0:22:36I think I did myself proud.
0:22:37 > 0:22:39You don't come this far without wanting to get into the final.
0:22:39 > 0:22:42I can't do any more. It's out my hands now.
0:22:42 > 0:22:44You know - what will be, will be, so...
0:22:44 > 0:22:45Fingers crossed.
0:22:45 > 0:22:49I do think that if I were to go out today it would be because there was
0:22:49 > 0:22:52three better people and not because I didn't put in the best effort that
0:22:52 > 0:22:56I could do, which is an OK way to go, in my opinion.
0:22:56 > 0:22:59Not that I want to go. Obviously, I want to stay.
0:22:59 > 0:23:02Kind of bittersweet because I got really good feedback,
0:23:02 > 0:23:04but everyone got really, really good feedback,
0:23:04 > 0:23:07and I'm trying to weigh up where I sit in all that.
0:23:07 > 0:23:09And at the moment, I haven't a clue.
0:23:23 > 0:23:24Really only in a number of weeks,
0:23:24 > 0:23:28we've gone from 64 amateur cooks down to you four.
0:23:30 > 0:23:35The unfortunate thing is we only have three places in the next round.
0:23:38 > 0:23:45It is with real regret that we say goodbye to one of you now.
0:23:48 > 0:23:50The contestant...
0:23:50 > 0:23:51leaving us...
0:23:58 > 0:24:00..is Alison.
0:24:00 > 0:24:02Oh, babe, I'm so sorry.
0:24:02 > 0:24:04- It's all right.- I'm so sorry. - It's OK.
0:24:10 > 0:24:14You have been absolutely amazing and it was the tightest.
0:24:14 > 0:24:16- Yeah, I know.- Tightest of margins.
0:24:16 > 0:24:19You've had an amazing competition, Alison.
0:24:19 > 0:24:21- Thank you.- OK. Thanks, guys.
0:24:21 > 0:24:23- We'll see you soon.- Thank you. - Bye-bye. Thank you.
0:24:35 > 0:24:38Yeah, it's disappointing, it is.
0:24:38 > 0:24:40But, you know...
0:24:40 > 0:24:44I tried my best and I'm still happy with what I did,
0:24:44 > 0:24:47and I'm still happy with how far I've come in the competition.
0:24:50 > 0:24:53But, yeah, it would have been amazing to be in the final three.
0:24:53 > 0:24:54So, oh, well.
0:25:01 > 0:25:05You three are our final three.
0:25:05 > 0:25:08Well done, everybody.
0:25:08 > 0:25:10Oh, my God! We did it!
0:25:10 > 0:25:12Are you joking?
0:25:15 > 0:25:20Up next for you three is the incredible challenge
0:25:20 > 0:25:23of cooking for Chef's Table.
0:25:25 > 0:25:27Best of luck.
0:25:38 > 0:25:42This year's Chef's Table will be mentored by one of the world's most
0:25:42 > 0:25:45influential culinary talents,
0:25:45 > 0:25:47Sat Bains.
0:25:50 > 0:25:53Born in Derby to Punjabi parents,
0:25:53 > 0:25:56Sat started cooking almost by accident.
0:25:56 > 0:25:59I went to college for two years.
0:25:59 > 0:26:01I went to enrol, didn't know what I wanted to do.
0:26:01 > 0:26:04This assembly room had loads of little tables with courses above it,
0:26:04 > 0:26:09and I remember seeing one with loads of girls around it,
0:26:09 > 0:26:10and it was cooking.
0:26:10 > 0:26:14So I kind of joined that queue and here I am.
0:26:15 > 0:26:18Regarded as one of Britain's most creative chefs...
0:26:19 > 0:26:22..Sat has turned his Nottingham restaurant into
0:26:22 > 0:26:25an international culinary destination.
0:26:26 > 0:26:28Winning a Michelin star in 2003
0:26:28 > 0:26:32and a prestigious second in 2011.
0:26:33 > 0:26:36Our food is modern British.
0:26:36 > 0:26:38It's flavour-driven.
0:26:38 > 0:26:39We use different textures,
0:26:39 > 0:26:41temperatures and tastes.
0:26:43 > 0:26:46We try to look at it as an adventure of flavours.
0:26:57 > 0:27:02Now the three finalists will have a unique opportunity to learn
0:27:02 > 0:27:04with a modern culinary legend.
0:27:06 > 0:27:11And serve their food to six of the best chefs in the country.
0:27:11 > 0:27:12I want them to give it everything.
0:27:12 > 0:27:14You know, I'm going to take it seriously,
0:27:14 > 0:27:18I want them to take it seriously and I want them to use the knowledge
0:27:18 > 0:27:20we've got and be hungry for it.
0:27:26 > 0:27:30Good morning. Today's going to be very hectic for you and very busy.
0:27:30 > 0:27:34We've got three dishes that's been specifically done for this menu
0:27:34 > 0:27:36for some very special guests today.
0:27:38 > 0:27:39Shaun Rankin.
0:27:40 > 0:27:42Paul Ainsworth.
0:27:44 > 0:27:45Tom Kitchin.
0:27:47 > 0:27:48Steve Groves.
0:27:50 > 0:27:51Ashley Palmer-Watts.
0:27:53 > 0:27:54And Clare Smyth.
0:27:55 > 0:27:57So no pressure at all.
0:27:59 > 0:28:02They're only human and they'd like to eat.
0:28:02 > 0:28:04You'll all be doing one dish each.
0:28:04 > 0:28:06Got a lot to do, so let's crack on.
0:28:09 > 0:28:12The very esteemed chefs have seen food and they've travelled all over
0:28:12 > 0:28:16the world, so we've got to give them world-class dishes today,
0:28:16 > 0:28:20that they go, "Wow, these amateurs have produced this."
0:28:21 > 0:28:23- JOHN TORODE:- Our three today are going to learn
0:28:23 > 0:28:27a huge amount, but let's just remember - it's full-on pressure.
0:28:28 > 0:28:32Sat is not going to sacrifice his reputation today at all.
0:28:32 > 0:28:34He is not going to take any prisoners.
0:28:35 > 0:28:37I'm so excited to cook for Sat Bains.
0:28:37 > 0:28:41I went to his restaurant for my 21st birthday and it was my first
0:28:41 > 0:28:43introduction to, like, fine dining.
0:28:43 > 0:28:45I really hope I can keep up to his standards.
0:28:47 > 0:28:51I would never have envisaged when I started this process that I'd get to
0:28:51 > 0:28:52this point. It's incredible for me.
0:28:52 > 0:28:56I'm just ready and raring to go. I just want to go for it, now.
0:28:56 > 0:29:00Sat's food is quite technical, it's very obviously very high-end.
0:29:00 > 0:29:03Yeah, really intrigued to see the recipes and get stuck in, really.
0:29:05 > 0:29:08So, Steve, you're in charge of the starter,
0:29:08 > 0:29:10which is roast scallops from the Isle of Skye.
0:29:10 > 0:29:14The scallops are an intricate starter.
0:29:14 > 0:29:18Served on a thin layer of pig's head terrine, or brawn,
0:29:18 > 0:29:21topped with Granny Smith apple, pickled turnip,
0:29:21 > 0:29:24a layer of ponzu and dashi jelly,
0:29:24 > 0:29:27bonito mayonnaise, wild rice,
0:29:27 > 0:29:31shiso leaf and fresh nori seaweed.
0:29:31 > 0:29:34The one thing they've got to get right is cooking the scallop.
0:29:34 > 0:29:37Because that is the showcase of that dish.
0:29:37 > 0:29:39Now, you've got Tom Kitchin in there,
0:29:39 > 0:29:41the kind of scallop king of Scotland.
0:29:41 > 0:29:44- No pressure.- You want to make sure that these are cooked well.
0:29:44 > 0:29:48The searing, it's got this lovely caramelisation,
0:29:48 > 0:29:50that's where the sweetness comes from.
0:29:50 > 0:29:53- See that colour? It's incredible. - Yeah.
0:29:53 > 0:29:56We've got here the brawn. The meat from the pig's head.
0:29:56 > 0:29:58They've got to get that on to the pressure cooker
0:29:58 > 0:30:01and then they've got to pick it, shred it, season it,
0:30:01 > 0:30:05add some stock, lay it out, chill it down for slicing.
0:30:05 > 0:30:07So that's a big job.
0:30:07 > 0:30:09This is the jelly, like a ponzu.
0:30:09 > 0:30:13- Mm-hm.- You've got some wild rice and it pops.
0:30:14 > 0:30:17- Like savoury Rice Krispies, aren't they?- Yeah, exactly.
0:30:17 > 0:30:20- We finish this with seaweed. So this is the nori.- Right.
0:30:21 > 0:30:24There's a lot of tasting that they've got to do all the way
0:30:24 > 0:30:27to make sure that when you taste it all as a whole,
0:30:27 > 0:30:28it's really balanced.
0:30:28 > 0:30:32- So that's the dish you will be doing.- Wow!
0:30:34 > 0:30:36This is exactly the kind of food I love and, you know,
0:30:36 > 0:30:39some of the techniques I've tried to do in the past.
0:30:39 > 0:30:41I'll be interested to see them done properly this time.
0:30:41 > 0:30:43HE LAUGHS
0:30:44 > 0:30:46Giovanna, you're in charge of the duck main course.
0:30:46 > 0:30:48There's quite a few processes.
0:30:49 > 0:30:54Giovanna is cooking Sat's duck, cabbage, pine and thyme.
0:30:55 > 0:30:57Duck, cooked three ways,
0:30:57 > 0:31:01and glazed and served with confit cabbage and bacon,
0:31:01 > 0:31:04wrapped in a braised cabbage leaf,
0:31:04 > 0:31:07drizzled with a rich duck jus
0:31:07 > 0:31:08and served with a hollandaise
0:31:08 > 0:31:10topped with pine oil
0:31:10 > 0:31:13and thyme and pine salt.
0:31:13 > 0:31:15You have to blanch it first, six times,
0:31:15 > 0:31:18and then you cook it for 90 minutes at 58 degrees in the oven.
0:31:18 > 0:31:21And then you cook it in a Josper, which is the barbecue.
0:31:21 > 0:31:23You glaze it and then let it rest.
0:31:25 > 0:31:27We're going to take the little fillet off
0:31:27 > 0:31:30and basically get just pure flesh,
0:31:30 > 0:31:33so you've got this beautiful kind of breast here.
0:31:33 > 0:31:35This is garlic that's been aged for three months.
0:31:35 > 0:31:39And then you baste it. And what it does, it adds a layer of flavour.
0:31:40 > 0:31:42We are finishing with XO sauce, which is very high in umami,
0:31:42 > 0:31:46so it's got this incredible, deep, deep flavour.
0:31:46 > 0:31:50Bacon, shallot, pine, thyme, garlic.
0:31:50 > 0:31:52Loads of characters going on there.
0:31:53 > 0:31:54One duck.
0:31:57 > 0:32:00Then I have a sauce made out of the carcasses.
0:32:00 > 0:32:02You've got to be able to taste the duck, the aromats.
0:32:02 > 0:32:05Again, layering flavours.
0:32:05 > 0:32:07That's the main course. How do you feel?
0:32:07 > 0:32:09Yeah. It's a lot to do.
0:32:09 > 0:32:12- Any questions?- Yes. Many.
0:32:13 > 0:32:16It's all quite complicated. It's all quite technical.
0:32:16 > 0:32:19It's not really stuff that I've done before.
0:32:19 > 0:32:20So, yeah, it's a bit nervy.
0:32:22 > 0:32:24Saliha, dessert.
0:32:24 > 0:32:26It's the last thing they are going to remember.
0:32:26 > 0:32:30Saliha's dessert contains a unique combination of flavours,
0:32:30 > 0:32:32inspired by Sat's travels.
0:32:33 > 0:32:37So, it's a beautifully kind of baked chocolate mousse.
0:32:37 > 0:32:39It's just set and then you freeze it.
0:32:40 > 0:32:43Then you've got a yoghurt mousse.
0:32:43 > 0:32:46So, everything's got to be physically weighed.
0:32:46 > 0:32:48Obviously, you want the same depth on everything.
0:32:48 > 0:32:51And then to finish it all off, you've got all these aromats
0:32:51 > 0:32:53and they are made into a granita.
0:32:53 > 0:32:59It's got coconut water, lemon grass, galangal, ginger, coriander.
0:32:59 > 0:33:03These aromatic flavours have got to be shaved on a mandolin
0:33:03 > 0:33:05and infused in this liquid.
0:33:07 > 0:33:11Saliha will have to flash-freeze the granita mix in liquid nitrogen
0:33:11 > 0:33:13just before service.
0:33:14 > 0:33:16So, have a little taste.
0:33:16 > 0:33:19It's got lovely, little kind of nuggets of aromatics.
0:33:19 > 0:33:22- Mm.- It's mad, isn't it? It's got all these flavours.
0:33:22 > 0:33:23Yeah, it's lovely.
0:33:23 > 0:33:25You've got to taste every single part of this dish
0:33:25 > 0:33:28to make sure that the balance is right.
0:33:28 > 0:33:29A tiny bit of salt.
0:33:30 > 0:33:33- And that's it.- Fantastic. - So, very simple
0:33:33 > 0:33:35in execution,
0:33:35 > 0:33:38- but the work all goes into the preparation.- Yeah.
0:33:39 > 0:33:42It looks very simple, but I'm 100% aware
0:33:42 > 0:33:45that it's not very simple at all.
0:33:45 > 0:33:48Getting the balance of how much ginger
0:33:48 > 0:33:52and how much limes to put into a dessert is really complicated.
0:33:52 > 0:33:55And then the setting of these little discs,
0:33:55 > 0:33:58I think it's going to be really tough to do it.
0:34:02 > 0:34:06The finalists have three hours to prepare these complicated dishes
0:34:06 > 0:34:08before service begins.
0:34:08 > 0:34:10Could be quite chaotic.
0:34:10 > 0:34:14Cos the pressure is - food's got to go out at a very specific time,
0:34:14 > 0:34:15of a very high standard.
0:34:15 > 0:34:20You add all that together, it's almost a recipe for chaos there.
0:34:22 > 0:34:26Steve's first job is getting the pig's head in the pressure cooker
0:34:26 > 0:34:27to make the brawn terrine.
0:34:27 > 0:34:30Some of the best meat you find in any animal actually is the head,
0:34:30 > 0:34:32the cheeks and all that is really tasty.
0:34:32 > 0:34:36So to get the chance to do that from scratch is pretty cool.
0:34:37 > 0:34:38- Is that it?- Yeah.
0:34:44 > 0:34:48He also has to prepare the wafer-thin dashi jelly.
0:34:50 > 0:34:53Are you supposed to be spilling it all over the work surface?
0:34:53 > 0:34:55It's a good excuse to get a bit messy, isn't it?
0:34:55 > 0:34:58So, just need to let it set and then get the old ruler out
0:34:58 > 0:35:00and cut it into rectangles.
0:35:00 > 0:35:04Just sit perfectly on top of a perfectly cooked scallop.
0:35:04 > 0:35:06- That's correct.- This is another level up, mate.
0:35:09 > 0:35:13Each piece of the set jelly must be precisely the same size
0:35:13 > 0:35:17and thickness and Steve needs eight strips.
0:35:18 > 0:35:20- What's it like? - This side are all right.
0:35:20 > 0:35:21I think this side is a little bit thin.
0:35:21 > 0:35:23Melt it back down and just do it again?
0:35:23 > 0:35:27Yeah. Do it again. But if you know now this side is thin, so aim...
0:35:27 > 0:35:30- Yeah.- ..under that light, you know...- It's in the middle, yeah.
0:35:31 > 0:35:33The table is a little bit uneven,
0:35:33 > 0:35:36so in some places it sets a little bit thinner than others.
0:35:37 > 0:35:42- Dashi.- This is the food that Steve has been aspiring to.
0:35:42 > 0:35:45However, it's not all going to plan.
0:35:45 > 0:35:48That dashi jelly, he's had to do twice.
0:35:48 > 0:35:51This is not easy. This is why chefs are so mad.
0:35:56 > 0:35:59On the main, Giovanna is focused on browning the bones
0:35:59 > 0:36:01for her duck sauce.
0:36:01 > 0:36:05How do you get as much flavour out of the carcasses
0:36:05 > 0:36:08that elevates the dish to duck jus?
0:36:08 > 0:36:11- Yeah.- Even the sauce, you are building layers.
0:36:13 > 0:36:16To ensure its depth of flavour,
0:36:17 > 0:36:20bones are deglazed with three different types of alcohol
0:36:22 > 0:36:25and cooked down in stock for over two hours.
0:36:28 > 0:36:29The sauce is really exacting.
0:36:29 > 0:36:34The tiniest bit that goes wrong can just make it taste bitter or not
0:36:34 > 0:36:36exactly how he wants. So, yeah, you've just got to get it right.
0:36:36 > 0:36:39There's no other option.
0:36:39 > 0:36:41Put all three in at the same time, yeah?
0:36:41 > 0:36:42And then do it six times.
0:36:44 > 0:36:46While her sauce cooks down,
0:36:46 > 0:36:48Giovanna gets on with the painstaking work
0:36:48 > 0:36:50of cooking her duck,
0:36:50 > 0:36:53based on a traditional Chinese method.
0:36:53 > 0:36:54Come on, little duck.
0:36:55 > 0:36:58First, she has to blanch it to render down the fat.
0:36:58 > 0:37:02Not just once, but six times.
0:37:02 > 0:37:05You boil it for ten seconds, you rest it for 30 seconds,
0:37:05 > 0:37:06and then do it all again.
0:37:07 > 0:37:08Wait. We put them back in.
0:37:10 > 0:37:14Who cooks duck in four or five different ways?
0:37:16 > 0:37:19She's enjoying it, but I think she realises
0:37:19 > 0:37:21that this is more complicated
0:37:21 > 0:37:22than anything she's ever taken on.
0:37:23 > 0:37:24Oh, that's hot.
0:37:28 > 0:37:30They've had over an hour.
0:37:32 > 0:37:36And on dessert, Saliha's started on the yoghurt mousse.
0:37:38 > 0:37:44I'm just being as absolutely systematic as is humanly possible.
0:37:44 > 0:37:46I've not done anything like this, to be honest.
0:37:46 > 0:37:49I don't think anybody's ever done anything like this.
0:37:53 > 0:37:54Come on.
0:37:58 > 0:38:01To give the yoghurt extra tartness,
0:38:01 > 0:38:05Saliha needs to carefully balance the flavour with citric acid.
0:38:07 > 0:38:09I'd add a little bit more in there.
0:38:09 > 0:38:11- Taste again. Yeah?- OK.
0:38:13 > 0:38:15I'm very scared of it.
0:38:16 > 0:38:17Taste it.
0:38:17 > 0:38:19Cool.
0:38:21 > 0:38:25Saliha, I'm a little nervous for you and desserts.
0:38:25 > 0:38:26It's not really what you do, is it?
0:38:26 > 0:38:29I think it's not what I've done historically.
0:38:29 > 0:38:32But I'm treating it very much scientifically.
0:38:32 > 0:38:36So I'm following the process and trying to understand exactly what
0:38:36 > 0:38:40we're trying to do with the composition of these chemicals
0:38:40 > 0:38:42to make it taste delicious.
0:38:42 > 0:38:44- Is this Dr Saliha, I see? - Yeah. Absolutely.
0:38:44 > 0:38:46It's Dr Saliha on desserts.
0:38:46 > 0:38:48What's the trickiest bit here?
0:38:48 > 0:38:51Liquid nitrogen. I've never done that before.
0:38:51 > 0:38:53I mean, we usually freeze corns with that.
0:38:53 > 0:38:55SHE LAUGHS
0:38:55 > 0:38:56So apart from that, I've never used it.
0:39:00 > 0:39:02So this is the top layer.
0:39:02 > 0:39:06I mean, loads of work goes into each one and because it's dessert,
0:39:06 > 0:39:08you have to be so careful.
0:39:09 > 0:39:11So I'm just hoping that pays off for me now.
0:39:14 > 0:39:16Saliha has got three parts to her dessert.
0:39:16 > 0:39:19If you like, she's got three separate desserts.
0:39:19 > 0:39:22- SAT:- That's really important that gets done right now, OK?- Yeah.
0:39:22 > 0:39:25And they've all got to set.
0:39:25 > 0:39:29So she's got to make them, lock them away, and just pray that they set.
0:39:34 > 0:39:36Bring it up to 220.
0:39:36 > 0:39:41There is now just 90 minutes until Steve has to serve the first course.
0:39:42 > 0:39:45But with over five garnishes to prepare,
0:39:45 > 0:39:47including popped wild rice...
0:39:51 > 0:39:53pickled turnip
0:39:54 > 0:39:58and bonito mayonnaise, he's feeling the pressure.
0:40:02 > 0:40:04And he still needs to make the terrine.
0:40:06 > 0:40:08The pig's head isn't cooked, for whatever reason.
0:40:08 > 0:40:10It should normally take 45-50 minutes.
0:40:10 > 0:40:12It's not right, is it? It's still really tough.
0:40:12 > 0:40:15It's been on for an hour and a half. Needs to pick that.
0:40:15 > 0:40:18So it's going to be red hot. Season it, set it into a terrine.
0:40:18 > 0:40:20But the pressure's on him.
0:40:29 > 0:40:31We start service in an hour.
0:40:31 > 0:40:34- Are we going to be ready? - Yes, Chef. Yes, Chef.
0:40:38 > 0:40:44Today's guests are six of the UK's most talented chefs.
0:40:44 > 0:40:47Clare Smyth and Ashley Palmer-Watts,
0:40:47 > 0:40:50who have both led three Michelin-starred kitchens.
0:40:52 > 0:40:54And the finalists' mentors.
0:40:54 > 0:40:57Paul Ainsworth, Tom Kitchin,
0:40:57 > 0:41:00Steve Groves,
0:41:00 > 0:41:03and Shaun Rankin.
0:41:07 > 0:41:1040 minutes over schedule.
0:41:11 > 0:41:15The pig's head for Steve's brawn terrine is finally done.
0:41:15 > 0:41:19You've got to get that cool, set, wrapped and in form, ready to serve.
0:41:19 > 0:41:22We are not going to get it cool, it's going to burn my fingers.
0:41:22 > 0:41:25Mate, I'm sure that Sat won't mind if you burn yourself,
0:41:25 > 0:41:27- as long as you get the stuff out in time.- Yeah, exactly.- Enjoy.
0:41:31 > 0:41:36Steve will have to work fast to pick the meat and make the terrine so it
0:41:36 > 0:41:38sets in time.
0:41:38 > 0:41:39This is...
0:41:39 > 0:41:41hot!
0:41:45 > 0:41:47Push it all down with a spoon.
0:41:49 > 0:41:51Get it in the blast chiller.
0:41:51 > 0:41:52- See what happens.- Yeah.
0:41:56 > 0:42:00Giovanna's duck has been char-grilled in the Josper oven
0:42:00 > 0:42:02to give it a smoky flavour.
0:42:02 > 0:42:05But before she can take the breast off the bone,
0:42:05 > 0:42:09she has to do coat it with a spiced honey glaze and colour the skin.
0:42:10 > 0:42:14Lead with your fingers and slowly make long stripes with the knife.
0:42:19 > 0:42:24The breasts are then roasted one final time over the hot coals.
0:42:24 > 0:42:27A minute too long and they'll be overcooked.
0:42:27 > 0:42:30The test is going to come sort of towards the end when the cabbages
0:42:30 > 0:42:32have to be cooked in the emulsion,
0:42:32 > 0:42:34the sauce has to be finished and strained.
0:42:34 > 0:42:35And it all has to be plated up.
0:42:38 > 0:42:40Your chocolate's got to go in.
0:42:40 > 0:42:41OK, that's all ready.
0:42:45 > 0:42:48Saliha has got her chocolate mousse in to cook.
0:42:51 > 0:42:55Now, she can focus all her energy on the hardest part of her dish.
0:42:55 > 0:42:58Thai-spiced granita.
0:42:58 > 0:43:00Yeah, I'm going to make a Thai curry for dessert.
0:43:01 > 0:43:05With strong flavours of ginger, galangal, coriander,
0:43:05 > 0:43:07lemon grass and lime,
0:43:07 > 0:43:10balancing this dish will be a test of her palate.
0:43:12 > 0:43:15The things you've got to be careful here is going to be the ginger
0:43:15 > 0:43:16- because it's so fiery.- Yeah.
0:43:16 > 0:43:19So, play it in smaller amounts.
0:43:19 > 0:43:21Let it infuse, taste it.
0:43:21 > 0:43:23I just want it to work.
0:43:23 > 0:43:25I'm really desperate for it to work, actually.
0:43:25 > 0:43:27If you know what I mean.
0:43:28 > 0:43:31It's a new dish for her. She's using spices and aromats in a dessert,
0:43:31 > 0:43:33so it's almost like, confusing.
0:43:33 > 0:43:36So she's had to taste it, is it right?
0:43:36 > 0:43:38- It needs a bit more. - Add some more, taste it again.
0:43:40 > 0:43:42- Yeah?- Yeah.
0:43:45 > 0:43:46So, I'm just letting it cool down
0:43:46 > 0:43:48and then I should put it in the freezer?
0:43:48 > 0:43:51- The freezer.- It's still liquid. - That's fine.
0:43:52 > 0:43:54CORK POPS
0:43:59 > 0:44:03OK, guys. We've got 21 minutes until the first course goes out, yeah?
0:44:03 > 0:44:06- STEVE:- Yeah.- Are we all set? - Yes, Chef. Yes, Chef.
0:44:06 > 0:44:08Yeah, they've got a huge challenge.
0:44:08 > 0:44:10- I know Sat quite well. - He's very demanding.
0:44:12 > 0:44:15- Because he's a larger-than-life character.- Yeah.
0:44:15 > 0:44:17So they are going to have to deal with that.
0:44:17 > 0:44:20- They won't forget today, will they? - Absolutely not, no.
0:44:24 > 0:44:26See I don't make a complete pig's ear of this now.
0:44:28 > 0:44:33Steve needs his second batch of dashi jelly to be perfect.
0:44:33 > 0:44:35There won't be time for a third.
0:44:42 > 0:44:45I didn't realise how many people are watching me do this!
0:44:45 > 0:44:47- Don't worry about them. It's all about me.- Yeah.
0:44:54 > 0:44:55Ah!
0:44:58 > 0:45:00The thickness of the gel is better.
0:45:01 > 0:45:04- The texture is there. The depth is better, as well.- Yeah.
0:45:05 > 0:45:08Yeah, quite happy now, so Sat is happy, which is the main thing.
0:45:25 > 0:45:28Already, sitting round here, I'm nervous myself.
0:45:28 > 0:45:30I can imagine, you know, what they're going through
0:45:30 > 0:45:31having to cook for us.
0:45:31 > 0:45:33It's pretty daunting.
0:45:33 > 0:45:35They can cook.
0:45:35 > 0:45:39I had five of them and it was a full-on, intense day.
0:45:39 > 0:45:41And it will be exactly the same today.
0:45:47 > 0:45:50There's just a few minutes until service.
0:45:50 > 0:45:53- OK, Steve, are you ready? - Yeah, ready to go.
0:45:53 > 0:45:54- It's all yours.- Phew!
0:45:55 > 0:45:59Got something so feminine and delicate as a scallop,
0:45:59 > 0:46:00with, like, a pig's head.
0:46:00 > 0:46:04So that balance in the dish is going to be interesting.
0:46:04 > 0:46:05Get two portions in your hand.
0:46:05 > 0:46:07Start there and work your way round.
0:46:07 > 0:46:09Beautiful. Next one. Next one, next one, next one. Yeah?
0:46:11 > 0:46:15So, two fairly non-amateurish ingredients to treat in the kitchen
0:46:15 > 0:46:18probably for the very first time.
0:46:25 > 0:46:27That's it.
0:46:27 > 0:46:30Yeah, that's it. Keep going across the whole lot. All the way.
0:46:34 > 0:46:36The brawn terrine has set.
0:46:37 > 0:46:40And Steve now has to plate the ten different elements quickly
0:46:40 > 0:46:42before the scallops get cold.
0:46:47 > 0:46:49Stunning. Absolutely stunning.
0:46:49 > 0:46:51Well done.
0:46:51 > 0:46:54Good amounts, you've got texture on every bit of a mouthful.
0:46:55 > 0:46:58And the finish with the seaweed.
0:47:00 > 0:47:02As soon as the coriander is on, it's away.
0:47:02 > 0:47:03You are on time as well. Very nice.
0:47:03 > 0:47:05- Good job.- Happy, Steve?
0:47:05 > 0:47:07- Yeah.- That's pretty cool, isn't it?
0:47:07 > 0:47:08Service, please.
0:47:10 > 0:47:12- Steve, well done. - Thank you very much.
0:47:12 > 0:47:14Very well. That's as good as we send out in the restaurant.
0:47:14 > 0:47:16So, let's wait for the verdict.
0:47:16 > 0:47:18- Fingers crossed.- Yeah, exactly.
0:47:24 > 0:47:27I mean, that dish we put out there was phenomenal.
0:47:27 > 0:47:30That's the ultimate thing, isn't it, you know?
0:47:30 > 0:47:31Whether them guys like it.
0:47:31 > 0:47:34Erm... Yeah, we'll see.
0:47:34 > 0:47:36We'll see soon.
0:47:36 > 0:47:40Steve has made scallops served on brawn terrine,
0:47:42 > 0:47:45topped with Granny Smith apples,
0:47:45 > 0:47:46pickled turnip,
0:47:46 > 0:47:48a layer of dashi jelly,
0:47:48 > 0:47:50bonito mayonnaise,
0:47:50 > 0:47:52wild rice,
0:47:52 > 0:47:55shiso leaf and fresh nori seaweed.
0:47:57 > 0:48:00I think it looks beautiful. It's very precise, very clean.
0:48:00 > 0:48:02All the plates look the same.
0:48:02 > 0:48:05Yeah, it's a really elegant-looking dish.
0:48:07 > 0:48:09- I'm looking forward to this. - Yeah.- Yeah.
0:48:13 > 0:48:15It tastes fantastic.
0:48:15 > 0:48:17The scallops are cooked to perfection,
0:48:17 > 0:48:19they've got a beautiful colouration.
0:48:19 > 0:48:21It's a beautiful dish.
0:48:21 > 0:48:25The clarity of the jelly, it was just perfectly crystal clear.
0:48:25 > 0:48:28It was just such a wonderful savouriness coming from the jelly.
0:48:28 > 0:48:30I thought it was fantastic.
0:48:30 > 0:48:32I thought it was absolutely brilliant.
0:48:32 > 0:48:34The scallops are obviously cooked perfectly.
0:48:34 > 0:48:36The seasoning and balance was lovely.
0:48:36 > 0:48:40To execute like that, I think, for an amateur cook, is extraordinary.
0:48:40 > 0:48:41You're finished.
0:48:46 > 0:48:49It's beautifully done, beautifully seasoned and really well cooked.
0:48:49 > 0:48:50That is divine.
0:48:53 > 0:48:55Next to serve is Giovanna.
0:48:55 > 0:48:57Her last task before plating
0:48:57 > 0:49:00is to quickly braise her cabbage in a butter,
0:49:00 > 0:49:03kombu and thyme emulsion.
0:49:03 > 0:49:06- We don't want it tough, where... - Yeah.- ..string.
0:49:06 > 0:49:07- You want it beautiful.- Yeah.
0:49:07 > 0:49:09Come on, little one.
0:49:12 > 0:49:13Beautiful.
0:49:14 > 0:49:16Make sure it's glazed all the way round.
0:49:19 > 0:49:21I think there's going to be a lot of pressure on this one.
0:49:21 > 0:49:23It's all about cooking that duck, I think.
0:49:23 > 0:49:26And there's obviously some hidden little twist in here
0:49:26 > 0:49:28that we don't know yet.
0:49:28 > 0:49:29Get all the ducks on quick.
0:49:29 > 0:49:31- Yeah.- Beautiful.
0:49:31 > 0:49:32Straightaway, roll.
0:49:39 > 0:49:42Pine in the wrong hands, that could be a disaster.
0:49:42 > 0:49:44It could be a bit like toilet cleaner.
0:49:46 > 0:49:48It smells fantastic.
0:49:53 > 0:49:57Look at that. That's a wonderful thing.
0:50:00 > 0:50:01Yeah. Shout, "service".
0:50:02 > 0:50:04- Service, please.- Incredible.
0:50:05 > 0:50:07- Ooh!- Well done.- Thank you very much.
0:50:10 > 0:50:13You really have to push yourself and keep pushing all the time,
0:50:13 > 0:50:15and there's techniques that I wasn't quite so sure about.
0:50:15 > 0:50:18But I will never, ever forget this.
0:50:22 > 0:50:27Giovanna has made duck with confit cabbage and bacon,
0:50:27 > 0:50:32wrapped in a braised cabbage leaf, drizzled with duck jus,
0:50:32 > 0:50:35and served with a hollandaise topped with pine oil
0:50:37 > 0:50:38and thyme and pine salt.
0:50:38 > 0:50:40Well, that's pretty different
0:50:40 > 0:50:42to what we were all thinking, wasn't it?
0:50:42 > 0:50:46- Yeah.- It shut us all up a bit, hasn't it?- Yeah!
0:50:49 > 0:50:51- It's cooked beautifully, isn't it? - Yeah, wow.- Straightaway.
0:50:51 > 0:50:54That duck's beautifully cooked. Look at that.
0:50:56 > 0:50:58- A really cheffy kind of dish, isn't it?- Yeah.
0:50:58 > 0:51:01Meaty, rich, delicious.
0:51:01 > 0:51:04Something that appears so simple but there's a lot of work going on
0:51:04 > 0:51:06to get it to taste like that.
0:51:06 > 0:51:10The cabbage has got a real richness to it. And that flavour of the pine
0:51:10 > 0:51:12just brings it right up to date.
0:51:12 > 0:51:17The sauce is very sort of deep and rich, but just a real hug of a dish,
0:51:17 > 0:51:20I think, this one. This real, proper...
0:51:20 > 0:51:23- Modern comfort food. - ..proper, great cooking.
0:51:23 > 0:51:25- GREGG:- That's a mad-looking thing.
0:51:25 > 0:51:29- JOHN:- Look at that, wow. - Salty, sweet, rich.
0:51:29 > 0:51:31That's a luxurious dish.
0:51:31 > 0:51:33I love it. The flavours of duck,
0:51:33 > 0:51:37but this sort of amazing richness of cabbage and sauce.
0:51:37 > 0:51:38Wow!
0:51:38 > 0:51:40Good job, Giovanna!
0:51:43 > 0:51:45Last up is Saliha.
0:51:45 > 0:51:48- About halfway up? - Just over halfway, yeah.- OK.
0:51:49 > 0:51:53Her granita has to be set using liquid nitrogen.
0:51:55 > 0:51:58At minus 196 degrees Celsius,
0:51:58 > 0:52:02it freezes the mixture solid in a matter of seconds.
0:52:13 > 0:52:16Yeah, this is definitely a Sat dish, isn't it, really?
0:52:16 > 0:52:20Granita is not what I would typically put with chocolate.
0:52:20 > 0:52:22So, whoever's in the pastry section has got a tough job today.
0:52:24 > 0:52:28The plating of it is the tricky bit, so getting these out,
0:52:28 > 0:52:33and then getting the white chocolate on top of them is really hard.
0:52:36 > 0:52:39So, this is a dessert from a two-star Michelin chef.
0:52:39 > 0:52:41There is nowhere to hide with this dish.
0:52:41 > 0:52:43It's not a dish that I would do,
0:52:43 > 0:52:47so I can't imagine what these people are going through just now.
0:52:47 > 0:52:50I mean, I'm fascinated to see what this dish is. I'm so excited!
0:52:56 > 0:52:58- Very cool.- Very cool.
0:53:00 > 0:53:01That's enough.
0:53:03 > 0:53:04Beautiful.
0:53:10 > 0:53:14Last one. And shout, "Service", because it's got to go quick.
0:53:14 > 0:53:16Service. Please.
0:53:16 > 0:53:18- Thank you.- Thank you.
0:53:19 > 0:53:22- How good was that?- It was amazing.
0:53:24 > 0:53:27I mean, I never thought that my favourite chutney ingredients could
0:53:27 > 0:53:29make the most incredible dessert ever.
0:53:29 > 0:53:33It was only three things, yet it took over three hours to make it.
0:53:33 > 0:53:35It's unbelievable.
0:53:39 > 0:53:42Saliha has served chocolate mousse
0:53:42 > 0:53:44layered with yoghurt mousse,
0:53:44 > 0:53:47topped with a Thai-spiced granita.
0:53:50 > 0:53:52Yeah, it just smells like a Thai curry.
0:53:52 > 0:53:55- Yeah.- Yes, fresh.
0:53:55 > 0:53:56- But it's chocolate.- Yeah.
0:54:03 > 0:54:07The chocolate mousse, I mean, it's just so rich and delicious.
0:54:07 > 0:54:10The yoghurt, and then this granita that you're talking about.
0:54:10 > 0:54:13I don't even know how they did it. The flavours are so intense.
0:54:13 > 0:54:15It's a really wonderful dish.
0:54:15 > 0:54:17For me, it's probably my favourite dish of the day.
0:54:17 > 0:54:20I don't want it to end, and I think that's the key
0:54:20 > 0:54:23to, you know, a great dish.
0:54:23 > 0:54:25That is a spectacular dish,
0:54:25 > 0:54:29and one that I will certainly remember for a while.
0:54:29 > 0:54:32And these guys would have only seen this recipe today,
0:54:32 > 0:54:34and this is their first crack at it.
0:54:34 > 0:54:37You've got to get it right. Yeah, I think they've absolutely nailed it.
0:54:40 > 0:54:45It starts off like a curry then goes sweet and finishes in chocolate.
0:54:45 > 0:54:47It's the most extraordinary thing.
0:54:47 > 0:54:50This is going to open up a whole new world for Saliha.
0:54:50 > 0:54:52A whole new world.
0:54:59 > 0:55:02Cooking Sat Bains's food is a real challenge.
0:55:02 > 0:55:05He's a very unorthodox style.
0:55:05 > 0:55:07And I think you really, really did him proud.
0:55:08 > 0:55:13We can try and find faults, but there isn't any faults, really,
0:55:13 > 0:55:14because everything was spot-on.
0:55:14 > 0:55:16Congratulations to all three of you,
0:55:16 > 0:55:19because the world is your culinary oyster now.
0:55:28 > 0:55:30Oh! Good work, guys.
0:55:30 > 0:55:31Come on, then.
0:55:32 > 0:55:35Oh, my goodness! What a day!
0:55:38 > 0:55:42I think I've gone a little bit greyer, but well worth it.
0:55:43 > 0:55:46You're taking professional dishes from a professional restaurant,
0:55:46 > 0:55:48letting three amateurs loose on it.
0:55:48 > 0:55:50I've got to be honest, I was very impressed.
0:55:52 > 0:55:53- GREGG:- I'm absolutely delighted.
0:55:53 > 0:55:55I think this was absolutely brilliant, today.
0:55:57 > 0:55:59And I think we've just shown
0:55:59 > 0:56:01just how talented our final three really are.
0:56:04 > 0:56:06You know, it's been difficult. It has ups and downs, as they say.
0:56:06 > 0:56:11But the chance to cook for the tables out there, it's amazing.
0:56:12 > 0:56:15My future tactic is that I'm now going to be using all savoury
0:56:15 > 0:56:19ingredients in my sugary puddings, like tamarind and so forth.
0:56:20 > 0:56:21It's really, really eye-opening.
0:56:23 > 0:56:26I've cooked with one of my food heroes today, which I never,
0:56:26 > 0:56:28ever thought I'd do. No-one gets to do this.
0:56:28 > 0:56:30This is completely crazy.
0:56:34 > 0:56:36Just one more test left - the final.
0:56:38 > 0:56:40Everything they've learned throughout this competition,
0:56:40 > 0:56:43and we're going to crown one of them our champion.
0:56:50 > 0:56:56Tomorrow night, MasterChef 2017 comes to an end.
0:56:56 > 0:57:00One of these exceptional cooks will walk away the champion.
0:57:05 > 0:57:08Three great finalists, that's for sure. And today they're going to
0:57:08 > 0:57:11have to cook like they've never cooked before.
0:57:12 > 0:57:15We are going to get culinary fireworks.
0:57:16 > 0:57:18Absolutely spectacular.
0:57:18 > 0:57:22I'm really, really blown away by this.
0:57:22 > 0:57:24Wow!
0:57:24 > 0:57:25Wow!
0:57:25 > 0:57:28Our MasterChef champion...