0:00:02 > 0:00:03Seven weeks ago,
0:00:03 > 0:00:0764 determined amateur cooks
0:00:07 > 0:00:10set their sights on the MasterChef title...
0:00:11 > 0:00:12Off you go, come on, let's go.
0:00:15 > 0:00:18- Fumbi, I need this ravioli, please. - I am under the cosh.
0:00:19 > 0:00:23..now only the three most talented remain.
0:00:26 > 0:00:28It's a lot of work.
0:00:28 > 0:00:30A lot of thinking about food, talking about food,
0:00:30 > 0:00:31dreaming about food.
0:00:32 > 0:00:35Hopefully I can cook to my best and that's good enough to win.
0:00:35 > 0:00:37It's a bit sad, really.
0:00:37 > 0:00:39It's all coming to an end.
0:00:39 > 0:00:42It's the last chance to cook, it's the last chance to get in
0:00:42 > 0:00:44that kitchen and really show what you can do.
0:00:46 > 0:00:51It is a really big test and I'm treating it a bit like an exam.
0:00:53 > 0:00:54It has to be
0:00:54 > 0:00:56the best three dishes of my life.
0:00:59 > 0:01:02Tonight, either Giovanna,
0:01:02 > 0:01:10Steve or Saliha will be crowned MasterChef Champion 2017.
0:01:27 > 0:01:2913 years we've been doing MasterChef
0:01:29 > 0:01:31and it is different every single year,
0:01:31 > 0:01:34but one thing always remains true -
0:01:34 > 0:01:40that is the passion for cooking and some absolutely fantastic dishes.
0:01:42 > 0:01:44Every year, you and I are blown away.
0:01:44 > 0:01:46We're continually surprised.
0:01:46 > 0:01:49The quality of the cooking just gets better and better.
0:01:49 > 0:01:5664 cooks from all walks of life - doctors, air hostesses, dentists,
0:01:56 > 0:02:01farmers, policemen, DJs, musicians.
0:02:02 > 0:02:05All sorts of people with one common goal -
0:02:05 > 0:02:08to lift the MasterChef trophy.
0:02:10 > 0:02:13Throughout this competition, right from day one,
0:02:13 > 0:02:15we have had dishes that have delighted us...
0:02:17 > 0:02:19Love it.
0:02:21 > 0:02:23Yum!
0:02:23 > 0:02:25..dishes that have surprised us...
0:02:25 > 0:02:27Crocodile. It's kind of weird.
0:02:27 > 0:02:30..and terrified us.
0:02:30 > 0:02:31Prawn in oats.
0:02:31 > 0:02:34It's almost inedible.
0:02:34 > 0:02:36I'm not enjoying it, I'm sorry.
0:02:36 > 0:02:39It's beyond my powers of description.
0:02:40 > 0:02:42But now it's the final.
0:02:42 > 0:02:45And what we've ended up with is three, I think,
0:02:45 > 0:02:46incredible finalists.
0:02:59 > 0:03:02I actually grew up in north-west London.
0:03:02 > 0:03:04Mum and Dad got divorced when we were really young,
0:03:04 > 0:03:06so my mum was just looking after me and my sister.
0:03:06 > 0:03:09Going out working all day.
0:03:09 > 0:03:12She didn't enjoy cooking. More functionality, rather than passion,
0:03:12 > 0:03:13you know.
0:03:13 > 0:03:16Food in my house when we were kids was just toad-in-the-hole,
0:03:16 > 0:03:18or you know... But she always used to do a roast dinner.
0:03:20 > 0:03:22When the microwave got invented in the '80s,
0:03:22 > 0:03:24you don't see the oven again, you know.
0:03:24 > 0:03:26Steven was a quiet child.
0:03:26 > 0:03:30I noticed he was very creative when he was working with
0:03:30 > 0:03:32Lego and Meccano.
0:03:32 > 0:03:36And then I noticed that he enjoyed music.
0:03:36 > 0:03:41He joined the recorder club and that was the start of the music.
0:03:44 > 0:03:46Never really did that well at school.
0:03:46 > 0:03:49I was a bit of a tearaway when I was younger, I suppose.
0:03:49 > 0:03:53But I always had a goal and I always knew what I wanted to do.
0:03:53 > 0:03:55I always really wanted to write music.
0:03:59 > 0:04:02I think I released my first record in 1995.
0:04:04 > 0:04:07It all kind of carried on from there.
0:04:09 > 0:04:11Started DJing in 2006.
0:04:11 > 0:04:14It kind of just takes you all over the place.
0:04:14 > 0:04:17I've been to America, Australia, New Zealand, all over Europe.
0:04:17 > 0:04:20Blends into one, really!
0:04:20 > 0:04:22I met Sabina back in 2002.
0:04:22 > 0:04:25We got married three years ago.
0:04:25 > 0:04:26- There you go, honey.- Thank you.
0:04:26 > 0:04:29She's my best friend and we do lots of things together.
0:04:29 > 0:04:32We both enjoy the food side of things.
0:04:32 > 0:04:34You know, when you're cooking those dishes on the programme,
0:04:34 > 0:04:38it takes a bit of practice and been eating the same thing over and over
0:04:38 > 0:04:40and over and over again.
0:04:40 > 0:04:42I'm very, very proud of him.
0:04:42 > 0:04:44With his music, he expresses himself a lot,
0:04:44 > 0:04:46because he's very talented in that way, but when it comes to
0:04:46 > 0:04:50his food, not a lot of people see how good he is.
0:04:50 > 0:04:52The chicken's lovely and tender.
0:04:52 > 0:04:55Steven's cooking has gone onto another level,
0:04:55 > 0:04:57into another hemisphere.
0:04:57 > 0:05:00- Here's to you...- Cheers. - ..in the final.
0:05:00 > 0:05:02I'm very, very proud of him,
0:05:02 > 0:05:05as all of his family will be when they watch him on the television.
0:05:09 > 0:05:14Steve has not ceased to amaze me, from the moment he walked in
0:05:14 > 0:05:16through round after round after round.
0:05:19 > 0:05:20You can cook.
0:05:23 > 0:05:27Yeah, I think Steve's onto a winner with this dish.
0:05:27 > 0:05:30When you get good feedback, it's a little bit of a boost and you think,
0:05:30 > 0:05:32"Yeah, OK, you know what? Yeah."
0:05:33 > 0:05:36Steve has always taken a classic idea
0:05:36 > 0:05:39and, with a little bit of technique,
0:05:39 > 0:05:40turned it on its head.
0:05:40 > 0:05:43I didn't realise I was doing technical cooking.
0:05:43 > 0:05:46It's when other people have pointed it out to me,
0:05:46 > 0:05:47I'm like, "Oh, yeah, it's a good point."
0:05:49 > 0:05:50Your cooking is sound.
0:05:54 > 0:05:57That's a yummy, yummy thing.
0:05:57 > 0:06:02It's a masterpiece. It's everything that it was visually and more.
0:06:02 > 0:06:05I was not expecting that cos it was...a plate of peas.
0:06:07 > 0:06:10That was probably a bit of a turning point for me.
0:06:10 > 0:06:14That made me think, "Wow, actually, maybe I could do all right here."
0:06:17 > 0:06:19I think this is fantastic, Steve.
0:06:20 > 0:06:22Mate, you are a talent.
0:06:23 > 0:06:26Steve has continually pushed himself throughout this competition.
0:06:26 > 0:06:29Me and you are going to have to really go for it now.
0:06:29 > 0:06:31It's getting very close to a professional kitchen in there.
0:06:31 > 0:06:35And Steve really looks like he's over every single section.
0:06:35 > 0:06:38This is good. Go, go, go, go, go.
0:06:39 > 0:06:42In every round, I've always been determined to do my best and get
0:06:42 > 0:06:45- faultless dishes. - Steve, let's go, please.
0:06:45 > 0:06:47I haven't managed to do it all the time.
0:06:47 > 0:06:48Little bit of a last-minute rush.
0:06:48 > 0:06:52It's got a very nice flavour, but it's not a prawn cocktail.
0:06:52 > 0:06:55My issue is the risotto.
0:06:55 > 0:06:58It has the texture of babyfood.
0:06:59 > 0:07:00It takes a lot out of you.
0:07:01 > 0:07:03This heat is just so draining.
0:07:03 > 0:07:04It's so difficult, you know.
0:07:04 > 0:07:07Doing this competition has definitely given me a different
0:07:07 > 0:07:09insight into food.
0:07:09 > 0:07:11I'm so proud of you, it looks amazing, well done.
0:07:11 > 0:07:14I will use words such as yummy.
0:07:14 > 0:07:18Getting the opportunity to cook with Sat Bains was absolutely amazing.
0:07:18 > 0:07:21Seeing some of the techniques that I'd actually tried to do and seeing
0:07:21 > 0:07:24a two-star chef doing them properly, I think I got a lot out of that.
0:07:24 > 0:07:27I didn't realise how many people are watching me do this!
0:07:27 > 0:07:28Don't worry about them.
0:07:30 > 0:07:32That's as good as we send out at the restaurant.
0:07:35 > 0:07:37To execute like that, I think for an amateur cook, is extraordinary.
0:07:37 > 0:07:40For me, that dish was wow.
0:07:41 > 0:07:44I think Steve's dishes have finally reached his ambition.
0:07:44 > 0:07:46I think he's been pushing himself,
0:07:46 > 0:07:48he's been searching for the finest of food
0:07:48 > 0:07:49and I think he's got there, John.
0:07:52 > 0:07:54What a time, I think,
0:07:54 > 0:07:56to present the best dish you've done in the competition
0:07:56 > 0:07:58- by a country mile.- Wow.
0:07:58 > 0:07:59Bingo.
0:08:02 > 0:08:05I want it as much as the next person.
0:08:05 > 0:08:09You know, we've come this far and it would be amazing to walk away with
0:08:09 > 0:08:10that trophy, of course it would.
0:08:19 > 0:08:22I was born and raised in and around Cambridge.
0:08:22 > 0:08:25I was quite a typical oldest child.
0:08:25 > 0:08:27I think I was very bossy.
0:08:27 > 0:08:30I'd decide that I wanted to make something
0:08:30 > 0:08:31and used every pan in the house
0:08:31 > 0:08:33and every ingredient in the fridge.
0:08:33 > 0:08:35It didn't matter, but that's what I was going to make.
0:08:38 > 0:08:39I was quite academic,
0:08:39 > 0:08:45but I always loved music and theatre and sort of generally showing off.
0:08:49 > 0:08:51I was part of a drama school.
0:08:51 > 0:08:53I played the piano from the age of seven.
0:08:56 > 0:08:59Gio certainly was... had an interest in music early on
0:08:59 > 0:09:00and we encouraged that.
0:09:03 > 0:09:06Sat with her many times doing scales and things before breakfast.
0:09:06 > 0:09:09You weren't allowed breakfast till you'd done your scales!
0:09:18 > 0:09:21- We used to make pasta together. - Yes.
0:09:21 > 0:09:23'My nonna is Italian.
0:09:23 > 0:09:24'She is 95.'
0:09:26 > 0:09:28We used to stay for weeks and weeks with her in the school holidays.
0:09:28 > 0:09:30Do you think I'm a good cook, Nonna?
0:09:30 > 0:09:32You are, yes.
0:09:32 > 0:09:34I cook for you all the time at home.
0:09:34 > 0:09:35Yes.
0:09:35 > 0:09:40She's been a huge influence on my food and upbringing.
0:09:40 > 0:09:42- Do you want the salt and pepper, Gio?- Yeah.
0:09:42 > 0:09:46My family have just been so incredibly supportive.
0:09:46 > 0:09:48- Thank you.- You're welcome.
0:09:48 > 0:09:51They've put up with so much, cos I can get quite stroppy.
0:09:51 > 0:09:54- We've been amazed and incredibly proud of her.- Of course, yeah.
0:09:54 > 0:09:56- What can we say?- Yeah, amazed.
0:09:56 > 0:09:59It's just wonderful that she's managed to get to this point
0:09:59 > 0:10:01to demonstrate her capabilities.
0:10:01 > 0:10:05To get to this level, it's just wonderful.
0:10:05 > 0:10:07To Gio and best of luck in the final.
0:10:07 > 0:10:09Salute. Chin-chin.
0:10:09 > 0:10:12- Thanks, guys.- Chin-chin. - Chin-chin, Nonna.
0:10:12 > 0:10:13Chin-chin.
0:10:17 > 0:10:21Giovanna came in here with her grandmother's Italian cooking
0:10:21 > 0:10:23and has developed from there.
0:10:23 > 0:10:26It can be polished up, but I don't think it's going to be very hard,
0:10:26 > 0:10:29cos I think you've got a really good foundation.
0:10:29 > 0:10:33That's a rather grown-up, lovely set of flavours and textures.
0:10:33 > 0:10:37For somebody out of their own kitchen, an amateur,
0:10:37 > 0:10:40I think that's a pretty good plate of food.
0:10:40 > 0:10:43The almond dessert brief was quite a turning point for me.
0:10:43 > 0:10:46That was the first time that I thought, "Yeah,
0:10:46 > 0:10:48"I could push the boundaries, doing something that
0:10:48 > 0:10:50"not many people have tried before."
0:10:51 > 0:10:54I think it's subtle, I think it's sophisticated -
0:10:54 > 0:10:55absolutely wonderful.
0:10:57 > 0:11:00It's been a very impressive journey for Giovanna.
0:11:00 > 0:11:04Her food has been well flavoured, well thought out.
0:11:10 > 0:11:15Delicious, superb, fantastic, extraordinary.
0:11:15 > 0:11:16It's dreamy.
0:11:18 > 0:11:21I think the whole thing is absolutely delicious.
0:11:23 > 0:11:25And some of the most brilliant desserts
0:11:25 > 0:11:27we've ever seen on MasterChef.
0:11:29 > 0:11:30Yeah!
0:11:32 > 0:11:34Mmm! I think this is a stunning dessert.
0:11:34 > 0:11:35There's nothing left of it.
0:11:40 > 0:11:41I love that.
0:11:44 > 0:11:47There's been times that it's been really, really tough.
0:11:47 > 0:11:48Move, move, move!
0:11:52 > 0:11:54John, my octopus really isn't good,
0:11:54 > 0:11:56but I don't know if I should serve it.
0:11:58 > 0:12:00Main event is not great.
0:12:02 > 0:12:07The pumpkin, I don't really understand what it's doing there.
0:12:07 > 0:12:09It's been a long old slog but I really feel
0:12:09 > 0:12:10like that's made me stronger.
0:12:10 > 0:12:12Whoops!
0:12:12 > 0:12:17Hasn't always been plain sailing but she's one of those classic finalists
0:12:17 > 0:12:21who has grown through every step of the competition.
0:12:21 > 0:12:23Yes, that is amazing, all right?
0:12:23 > 0:12:24I mean, smell it!
0:12:26 > 0:12:29Absolutely beautiful, well done.
0:12:29 > 0:12:31Lot of love and precision in that.
0:12:31 > 0:12:34- Yes!- Thank you so much.- Wicked!
0:12:34 > 0:12:38When she gets a lesson from somebody professional, she shines.
0:12:41 > 0:12:43You've done an absolutely great job, Giovanna, well done.
0:12:43 > 0:12:47All these people that we've met, they're my absolute heroes.
0:12:47 > 0:12:51I can't describe to you how much of a privilege it is.
0:12:53 > 0:12:55- Well done.- Thank you very much.
0:12:56 > 0:12:59Real, proper, great cooking.
0:12:59 > 0:13:01Just a real hug of a dish.
0:13:01 > 0:13:06Giovanna's food has always had really strong foundations.
0:13:06 > 0:13:10Ally that with newly-found skills
0:13:10 > 0:13:13and it's resulted in food that makes you
0:13:13 > 0:13:14sit up and take notice.
0:13:16 > 0:13:19I honestly can't get enough of that.
0:13:20 > 0:13:22That delivers crumble plus.
0:13:24 > 0:13:27MasterChef has been one of the toughest things I've ever done.
0:13:29 > 0:13:32Cooking and food is such a huge part of my life.
0:13:32 > 0:13:36Winning the trophy would just make everyone so proud, I think.
0:13:46 > 0:13:50My parents moved from Pakistan to England.
0:13:51 > 0:13:55I was born in Sutton in Ashfield in Nottingham.
0:13:55 > 0:13:57So, the Midlands!
0:13:59 > 0:14:02Food has always been a massive part of my life.
0:14:04 > 0:14:09My mum worked but we always had fresh meals growing up.
0:14:11 > 0:14:1514 years old, she wanted to do food technology.
0:14:15 > 0:14:18Then her teachers said she should go to a local competition.
0:14:18 > 0:14:23And she won that. So that really gave her a big boost.
0:14:23 > 0:14:27I've got one brother and one sister, both are younger than me.
0:14:29 > 0:14:30We are a bit boring, actually,
0:14:30 > 0:14:33because we're actually a family of doctors.
0:14:33 > 0:14:35My husband is also a doctor.
0:14:37 > 0:14:39On the dinner table it will be talking about
0:14:39 > 0:14:42very boring sciencey-related things.
0:14:46 > 0:14:51I'm working at the moment in Watford General Hospital.
0:14:51 > 0:14:53I'm a junior doctor.
0:14:57 > 0:14:59I really love my job.
0:14:59 > 0:15:01It's incredibly rewarding.
0:15:02 > 0:15:05But it's very pressured and challenging.
0:15:05 > 0:15:09Add in the pressure of then managing our son,
0:15:09 > 0:15:12life is just a constant balancing act.
0:15:15 > 0:15:16Seven!
0:15:16 > 0:15:17Eight.
0:15:17 > 0:15:21'I'm incredibly proud of Saliha and her achievements.'
0:15:21 > 0:15:23I think when she first started,
0:15:23 > 0:15:27she was in awe of everyone she was working with
0:15:27 > 0:15:30and she didn't actually believe she'd do as well as she has.
0:15:33 > 0:15:34Again, again!
0:15:34 > 0:15:38'As her family, we always believed in her, we knew how good she was.'
0:15:38 > 0:15:40Whoa!
0:15:40 > 0:15:42Seeing her progress and actually grow in confidence
0:15:42 > 0:15:44has been very rewarding.
0:15:44 > 0:15:45Yeah!
0:15:47 > 0:15:49I'm making biryani for dinner tonight.
0:15:49 > 0:15:52- What else are you putting in there? - Lots and lots of butter.
0:15:54 > 0:15:57The amount of work she has done to get to where she is,
0:15:57 > 0:16:01doing night shifts, going in the morning and cooking the whole day.
0:16:04 > 0:16:05OK, enjoy.
0:16:05 > 0:16:07- Thank you very much.- Thank you.
0:16:07 > 0:16:10We, as a family, have been very, very supportive but,
0:16:10 > 0:16:14at the end of the day, it is her who has to go and perform.
0:16:14 > 0:16:16She has the potential to win.
0:16:16 > 0:16:20I think she deserves to win and I'll be very glad if she wins.
0:16:24 > 0:16:28Saliha has given us the yum factor right from the very start.
0:16:28 > 0:16:31The first day, I cooked food which was pretty normal.
0:16:31 > 0:16:35I thought it would be rubbish and that I'd get lots of criticism.
0:16:35 > 0:16:37And it turned out that the judges really liked it.
0:16:38 > 0:16:40Everything's seasoned really well,
0:16:40 > 0:16:42you've thought about the presentation.
0:16:42 > 0:16:44Yeah, I like it a lot.
0:16:44 > 0:16:48That, for me, is a feast visually and...eatily.
0:16:48 > 0:16:51I think the whole thing is fantastic.
0:16:51 > 0:16:54That immediately made me think, "OK, no, you have the ability,
0:16:54 > 0:16:58"just be confident in what you're cooking and go for it."
0:16:59 > 0:17:02Saliha always does something just a little bit extra,
0:17:02 > 0:17:04something which always surprises me.
0:17:08 > 0:17:11The flavours across this plate punch above their weight,
0:17:11 > 0:17:14yet the whole dish is so light and so delicate.
0:17:17 > 0:17:20I want to keep on eating it because it's not something as a combination
0:17:20 > 0:17:22I'm used to.
0:17:23 > 0:17:26This is one of the loveliest things I've ever eaten on this show.
0:17:26 > 0:17:30It's just mouthful after mouthful of just pure joy.
0:17:32 > 0:17:36Saliha has given us some real triumphs on the plate,
0:17:36 > 0:17:38but she's had her off days as well.
0:17:39 > 0:17:42This doesn't really excite me.
0:17:42 > 0:17:45I'm just looking for something that's, like, wow.
0:17:47 > 0:17:49The worst point in the competition
0:17:49 > 0:17:52was probably the blackberry dessert.
0:17:53 > 0:17:57It needs more flavour of the roasted pistachios.
0:17:57 > 0:17:59It needs more flavour of rose-water.
0:17:59 > 0:18:03I just thought, "Right, I've really got to up my game now.
0:18:03 > 0:18:08"I'd better make myself as good as I possibly can be."
0:18:10 > 0:18:14There's a lot for me to do but I'm on it like a bonnet.
0:18:14 > 0:18:16Come on, come on, come on, let's go.
0:18:18 > 0:18:20That lady does not mind rolling her sleeves up
0:18:20 > 0:18:22and seriously getting stuck in.
0:18:22 > 0:18:25- How you going?- I have to make sure seven things are happening
0:18:25 > 0:18:27at one time.
0:18:27 > 0:18:29Well done, looks lovely.
0:18:29 > 0:18:31I tell you what, I want to be a vegetarian today.
0:18:31 > 0:18:33That looks smashing.
0:18:35 > 0:18:38OK, Saliha, this is you now, it's your time to shine, eh?
0:18:39 > 0:18:41Get you - you smart, trendy cook.
0:18:42 > 0:18:46I thought that dish was delicious. It showed personality.
0:18:46 > 0:18:47It was quite unique.
0:18:48 > 0:18:52What I've taken from MasterChef has allowed me to
0:18:52 > 0:18:54develop so much more confidence for the future.
0:18:54 > 0:18:56Very cool.
0:18:56 > 0:19:00I mean, it's an incredible piece of cooking.
0:19:00 > 0:19:02For me, it's probably my favourite dish of the day, I think.
0:19:02 > 0:19:04You don't want it to end -
0:19:04 > 0:19:05that's what it's all about, surely?
0:19:07 > 0:19:09Saliha has always been able to conjure up
0:19:09 > 0:19:13beautiful flavour combinations using spaces.
0:19:14 > 0:19:19In this competition, she has learnt modern restaurant chef techniques.
0:19:21 > 0:19:25And those two combined have resulted in an extraordinary cuisine.
0:19:27 > 0:19:30The aubergine with the walnuts, the fesenjan, is just beautiful.
0:19:32 > 0:19:34There is the familiar and the unusual.
0:19:34 > 0:19:38And it comes together, for me, in quite a thrilling way.
0:19:40 > 0:19:43It would mean the world to me to be able to win MasterChef.
0:19:43 > 0:19:46I think it's an undescribably amazing achievement
0:19:46 > 0:19:48for whoever gets it.
0:19:48 > 0:19:51And I really hope that it's me.
0:20:22 > 0:20:25I'm really nervous. It's a huge day.
0:20:25 > 0:20:27There's only one challenge separating us from the title.
0:20:30 > 0:20:32Feels like a weird dream.
0:20:38 > 0:20:40It is a big thing to win MasterChef.
0:20:40 > 0:20:41I want it as much as the next person.
0:21:16 > 0:21:21Welcome for the final time to the MasterChef kitchen.
0:21:21 > 0:21:24This has been a wonderful competition.
0:21:24 > 0:21:29However, we can only have one champion.
0:21:29 > 0:21:33My expectations today are sky-high,
0:21:33 > 0:21:36only because I think you three are awesome.
0:21:36 > 0:21:40Food today has to be outstanding, it's got to be individual,
0:21:40 > 0:21:42it's got to be thought-provoking
0:21:42 > 0:21:44and it's got to be superb.
0:21:45 > 0:21:49Three hours, three courses.
0:21:49 > 0:21:53At the end of this, one of you is our champion.
0:21:53 > 0:21:54Let's cook.
0:21:59 > 0:22:01Three great finalists, that's for sure.
0:22:01 > 0:22:03And today they're going to have to cook
0:22:03 > 0:22:05like they've never cooked before.
0:22:05 > 0:22:08We are going to see some amazing food.
0:22:08 > 0:22:12We are going to get culinary fireworks.
0:22:14 > 0:22:17I think today is probably one of the biggest days of my life,
0:22:17 > 0:22:20it's definitely the most important meal I've ever cooked.
0:22:20 > 0:22:23I've really put a lot of thought into these dishes.
0:22:23 > 0:22:26They are things that I love to cook for my friends and my family so I've
0:22:26 > 0:22:28tried to keep it really true to myself
0:22:28 > 0:22:29and true to what I like to cook.
0:22:37 > 0:22:39How about being in the final?
0:22:39 > 0:22:41Oh, gosh, it's like a little dream!
0:22:41 > 0:22:44I woke up this morning and thought, "Oh! Off I go to the final."
0:22:44 > 0:22:47It's all very surreal but I'm trying to enjoy myself, I'm really,
0:22:47 > 0:22:50- really trying to enjoy it.- Are you going to draw on your Italian
0:22:50 > 0:22:52- influences for the final? I was hoping you would.- Yes.
0:22:52 > 0:22:54We've got quite a lot of Italian in there.
0:22:54 > 0:22:57You guys have always told me to stick to the food that I love,
0:22:57 > 0:23:00the food that I know, the food that I've grown up with,
0:23:00 > 0:23:02and this is definitely that.
0:23:06 > 0:23:10I wanted to base my menu on what I think cooking should be,
0:23:10 > 0:23:12which is making people happy with food.
0:23:12 > 0:23:15So everything's sort of based on people I generally cook for
0:23:15 > 0:23:16and their favourite things.
0:23:21 > 0:23:23My mum loves clams.
0:23:23 > 0:23:27So, my starter, I'm doing fregola, clams, baby squid,
0:23:27 > 0:23:29and then a tomato broth.
0:23:30 > 0:23:32I love the concept of a big bowl of clams
0:23:32 > 0:23:35with tomato and squid and pasta.
0:23:35 > 0:23:37You can almost taste the sea.
0:23:39 > 0:23:42Giovanna's making fregola, a classic Sicilian pasta,
0:23:42 > 0:23:45which is just made from semolina and water.
0:23:45 > 0:23:47First of all, it's rolled out almost like spaghetti.
0:23:49 > 0:23:52Little tiny bits, and then rolled into tiny balls.
0:23:55 > 0:23:58And the idea is it's hollow in the centre,
0:23:58 > 0:24:00so the inside absorbs the sauce.
0:24:05 > 0:24:07The thing is, a bowl of pasta can taste delicious,
0:24:07 > 0:24:09but does it look beautiful?
0:24:14 > 0:24:16My boyfriend's a butcher,
0:24:16 > 0:24:18and he's definitely a meat and two veg type of person.
0:24:19 > 0:24:22So I wanted to create something that wasn't, you know,
0:24:22 > 0:24:23quite as fancy.
0:24:23 > 0:24:26My main course is based around rabbit.
0:24:27 > 0:24:29So it's basically rabbit and peas.
0:24:31 > 0:24:34Giovanna's main course, a rabbit loin, a rabbit faggot,
0:24:34 > 0:24:37a pea and tarragon sauce, and crispy potatoes.
0:24:38 > 0:24:40Lardo, well, it's almost fat,
0:24:40 > 0:24:43completely fat, and it is delicious!
0:24:45 > 0:24:47And she's got that around the loins.
0:24:47 > 0:24:50That is lip-smackingly beautiful.
0:24:51 > 0:24:53You know, I know,
0:24:53 > 0:24:55every cook does know that a rabbit is not easy to handle.
0:24:55 > 0:24:57It can dry out.
0:24:57 > 0:24:59That's where she has to be careful.
0:24:59 > 0:25:03It's a very small bit of meat and it's incredibly tender.
0:25:03 > 0:25:06A couple of seconds too much and it's tough.
0:25:08 > 0:25:11A couple of seconds too little and it's raw in the middle.
0:25:14 > 0:25:19So, pudding, I created for my friend Millie,
0:25:19 > 0:25:20who is French.
0:25:21 > 0:25:23Giovanna's dessert is really interesting
0:25:23 > 0:25:25cos we've got pain perdu.
0:25:25 > 0:25:29She's serving that with some blood oranges...
0:25:30 > 0:25:32..a creme fraiche sorbet...
0:25:34 > 0:25:36..and a rosemary syrup.
0:25:38 > 0:25:41Rosemary syrup across with the oranges?
0:25:41 > 0:25:42I love it.
0:25:42 > 0:25:44Rosemary and blood oranges together?
0:25:44 > 0:25:46It could be fantastic.
0:25:47 > 0:25:49The pain perdu is quite difficult
0:25:49 > 0:25:52because it has to be soaked for as long as possible.
0:25:55 > 0:25:57And then it has to be fried off
0:25:57 > 0:25:59but it's quite delicate because it's been
0:25:59 > 0:26:00soaking in custard.
0:26:00 > 0:26:02That's a particularly difficult thing.
0:26:05 > 0:26:11Taking inspiration from her French mate, her Italian family,
0:26:11 > 0:26:14and her British butcher boyfriend.
0:26:15 > 0:26:17Now, that is food from the heart and from the soul
0:26:17 > 0:26:18and it sounds delicious.
0:26:18 > 0:26:21And Giovanna looks really happy and comfortable with it.
0:26:27 > 0:26:29Right, first hour's gone.
0:26:30 > 0:26:32You've got two hours left.
0:26:44 > 0:26:46I'm sure there'll be a bit of nerves.
0:26:46 > 0:26:49We've been doing this so long now that you know the job.
0:26:49 > 0:26:53I'm trying to show John and Gregg I can cook fine dining food,
0:26:53 > 0:26:57I can be precise, I can get good flavour combinations.
0:26:57 > 0:26:59Everything has its place on the plate.
0:26:59 > 0:27:01I know I'm a capable cook. I just want to do my thing, really,
0:27:01 > 0:27:03and make sure the dishes come out perfectly.
0:27:12 > 0:27:14Days don't get a lot bigger than this, mate, do they?
0:27:14 > 0:27:16No, they don't. It's a pretty big one today, isn't it?
0:27:16 > 0:27:18What's the inspiration for today, Steve?
0:27:18 > 0:27:21I think I wanted to take lots of the techniques and stuff that I've
0:27:21 > 0:27:25learnt throughout the competition and to do them in my own style.
0:27:25 > 0:27:28So, sort of gone back to the quite traditional ingredients
0:27:28 > 0:27:29but with a little twist.
0:27:29 > 0:27:32What would you give right now to lift that title?
0:27:32 > 0:27:34Well, all I can give is my best cooking, so...
0:27:34 > 0:27:36Hopefully that'll be good enough.
0:27:42 > 0:27:44Steve's first course is scallops
0:27:44 > 0:27:48with a celeriac and smoked haddock mousse and apples. Amazing.
0:27:49 > 0:27:51The scallops are two different ways,
0:27:51 > 0:27:53so there's a bit of a scallop ceviche,
0:27:53 > 0:27:55some pan-fried scallops.
0:27:58 > 0:28:01It's celeriac a couple of different ways as well.
0:28:03 > 0:28:06We have a hot scallop with a warm mousse served with a ceviche
0:28:06 > 0:28:08on the side.
0:28:08 > 0:28:10I think it's an unusual combination.
0:28:12 > 0:28:14I wanted to try and do something I hadn't done yet.
0:28:16 > 0:28:19I'm just playing on that smokiness you get with scallops
0:28:19 > 0:28:21but trying to do it in a slightly different way.
0:28:21 > 0:28:23I've used smoked haddock to infuse cream,
0:28:23 > 0:28:26to get that nice smoky taste, which goes so well with scallops.
0:28:26 > 0:28:29Celeriac and smoked fish, that's slightly unusual.
0:28:29 > 0:28:32I can get the smokiness and earthiness, but inside a mousse?
0:28:32 > 0:28:35That's tricky. Tricky to do and tricky to pull off.
0:28:38 > 0:28:41However, I'm quite impressed by Steve's thought process.
0:28:41 > 0:28:44I'm here to be taught something. That's great.
0:28:46 > 0:28:49The main course is just a play on beef and oysters.
0:28:49 > 0:28:53It's a very classic, almost Victorian combination.
0:28:53 > 0:28:56Sirloin steak with an ox cheek ravioli,
0:28:56 > 0:28:59an oyster emulsion and morel mushrooms in a porter sauce.
0:28:59 > 0:29:02That's going to be rich and it's going to be hearty.
0:29:03 > 0:29:05Piece of beef, first cooked in a water bath.
0:29:10 > 0:29:13Needs to have some texture on the outside.
0:29:13 > 0:29:15With an ox cheek ravioli...
0:29:17 > 0:29:19..which is going to be flavoured with some oysters and some tomato.
0:29:29 > 0:29:32I just really love the idea of having steak and oysters.
0:29:32 > 0:29:36I'd actually never tried it until this competition and I just thought
0:29:36 > 0:29:39to myself, "Let me try and do that for the final."
0:29:40 > 0:29:44Oysters, morels, steak, ox cheek, raviolis.
0:29:44 > 0:29:46I mean, it's hugely complex...
0:29:49 > 0:29:51..as we expect from Steve.
0:29:52 > 0:29:55That's a big, beefy, big boy's dish.
0:29:56 > 0:29:58That, I cannot wait to get my fork into.
0:29:58 > 0:30:01That actually thrills me. That is making me salivate.
0:30:06 > 0:30:09Steve's dessert is orange and honey panna cotta...
0:30:12 > 0:30:14..with figs.
0:30:14 > 0:30:17Delightful combination.
0:30:18 > 0:30:20But, again, you can see the skill, you can see the process,
0:30:20 > 0:30:22you can see the technique.
0:30:25 > 0:30:28I'm doing a gel out of some blood orange juice...
0:30:28 > 0:30:30and some honeycomb.
0:30:32 > 0:30:36The thing there has got to be those figs.
0:30:36 > 0:30:38And they've got to go really,
0:30:38 > 0:30:42really beautifully with a creamy little panna cotta on the side.
0:30:43 > 0:30:45Cos it's quite a rich, heavy menu,
0:30:45 > 0:30:48it's something quite light and refreshing to have at the end.
0:30:50 > 0:30:55What Steve is attempting is extraordinary.
0:30:55 > 0:30:58He has given himself an incredible amount of work to do.
0:31:05 > 0:31:07I know I can cook the food.
0:31:07 > 0:31:10But to do all three in three hours?
0:31:11 > 0:31:13Obviously, that's always the enemy, you know?
0:31:19 > 0:31:22OK, your very last MasterChef hour.
0:31:25 > 0:31:27Today is a big test
0:31:27 > 0:31:29and it's probably one of the biggest tests I've done.
0:31:29 > 0:31:31And that's saying a lot for someone
0:31:31 > 0:31:33who had five years of tests at medical school.
0:31:35 > 0:31:38I'm going to be working at my top speed.
0:31:39 > 0:31:42So it'll be stirring the pot with one hand
0:31:42 > 0:31:44while cutting with the other, I think, on this round.
0:31:50 > 0:31:52I am feeling really excited.
0:31:52 > 0:31:54At the same time, I'm extremely focused right now.
0:31:54 > 0:31:58I've got time plans, lists, Venn diagrams.
0:31:58 > 0:32:00It's so unlike me.
0:32:00 > 0:32:03But I think having a structured approach to my cooking
0:32:03 > 0:32:06is going to help me through the next three hours.
0:32:06 > 0:32:08What's it been like - MasterChef?
0:32:08 > 0:32:11I have been waking up, you know, four, five o'clock
0:32:11 > 0:32:16in the morning to cook kumquats or set jellies. And people would think
0:32:16 > 0:32:18that's insane but that's what life has been like for me
0:32:18 > 0:32:19for the last couple of weeks.
0:32:19 > 0:32:22But if you don't work hard, you're not going to get anywhere,
0:32:22 > 0:32:24so push yourself to the maximum.
0:32:24 > 0:32:26- Good luck, Saliha.- Thank you.
0:32:29 > 0:32:35Saliha's first dish is a kebab made with venison served with a dhal,
0:32:35 > 0:32:39a kachumber, and her magic green chutney.
0:32:42 > 0:32:47The venison shami kebab is in memory of my grandma's house in Pakistan
0:32:47 > 0:32:50where we used to have these kebabs stored in the freezer.
0:32:50 > 0:32:52And they used to come out every single time
0:32:52 > 0:32:55we had a special guest coming.
0:32:56 > 0:32:59They have a very different texture.
0:32:59 > 0:33:02They're blended with chana dhal lentils
0:33:02 > 0:33:06and the meat is pulverised into a paste.
0:33:07 > 0:33:10It's not like anything you've ever eaten before.
0:33:11 > 0:33:14Saliha is making a classic dhal, soup with lentils in it,
0:33:14 > 0:33:16and lots and lots of flavours and spices.
0:33:19 > 0:33:22I'm very, very excited indeed.
0:33:22 > 0:33:24I've never had a venison kebab.
0:33:24 > 0:33:28I've no idea what this thing is going to look like or taste like.
0:33:28 > 0:33:31This is a MasterChef magical mystery tour.
0:33:34 > 0:33:36Saliha's main course,
0:33:36 > 0:33:39Kashmiri-style duck with a duck sauce
0:33:39 > 0:33:41flavoured with the duck livers,
0:33:41 > 0:33:43a cherry chutney,
0:33:43 > 0:33:46some walnuts, and freekeh.
0:33:48 > 0:33:51Freekeh being a green wheat grain
0:33:51 > 0:33:53which has just been roasted and dried.
0:33:58 > 0:34:03What we both want is the duck to be cooked absolutely perfectly.
0:34:03 > 0:34:05Not dry, and it can't be tough.
0:34:10 > 0:34:13Saliha has taken the skin off the duck.
0:34:13 > 0:34:16She's going to cook it separately so we should get really beautiful,
0:34:16 > 0:34:18crispy duck skin.
0:34:19 > 0:34:21A cherry sauce and duck?
0:34:21 > 0:34:23We know that works.
0:34:26 > 0:34:28Sounds almost classic French.
0:34:35 > 0:34:38My dessert is going to be a saffron panna cotta...
0:34:41 > 0:34:45..which is going to be served with deconstructed baklava, of sorts,
0:34:45 > 0:34:47and kumquats.
0:34:49 > 0:34:51I think the dessert sounds fantastic.
0:34:54 > 0:34:58Saffron being lovely and smoky and really decadent.
0:34:58 > 0:35:00Served with bits of filo pastry,
0:35:00 > 0:35:03which are going to be crispy because she's deconstructing a baklava.
0:35:05 > 0:35:08Comes from my childhood love of baklava.
0:35:08 > 0:35:12It's totally sugary and indulgent and rich and full of nuts and honey,
0:35:12 > 0:35:13and we used to love that.
0:35:14 > 0:35:18Saliha's dessert? I know the ingredients individually.
0:35:20 > 0:35:23I'm really unsure of how they're all going to come together.
0:35:23 > 0:35:28I wake up having nightmares about melting panna cottas
0:35:28 > 0:35:30and about uncrispy baklava pastry.
0:35:32 > 0:35:34And honeycomb that's going wrong.
0:35:35 > 0:35:39I can't even tell you how distressing it can be!
0:35:39 > 0:35:41It's like the worst dream ever.
0:35:43 > 0:35:45I love Saliha's menu.
0:35:45 > 0:35:47I think it sounds absolutely fantastic.
0:35:47 > 0:35:51It's going to be full of spice, it's going to dance around like crazy,
0:35:51 > 0:35:53it's just can she get it all done?
0:36:02 > 0:36:05Guys, you've got just over 20 minutes left.
0:36:05 > 0:36:07Give yourselves enough time to plate your food.
0:36:09 > 0:36:10That clock is ticking.
0:36:10 > 0:36:12That clock stops for no chef.
0:36:14 > 0:36:17- Is it coming together? - It is coming together, yeah.
0:36:22 > 0:36:25Each of these three is completely focused,
0:36:25 > 0:36:27their noses down,
0:36:27 > 0:36:29cos they know what's at stake.
0:36:37 > 0:36:3911 minutes, should be OK.
0:36:55 > 0:36:56Giovanna's in a bit of a flap.
0:36:59 > 0:37:02She's burned her croutons and she's burnt her pain perdu.
0:37:02 > 0:37:04I'm just having a bit of a nightmare.
0:37:04 > 0:37:07You've only got to look around her bench to see the mess she's in.
0:37:07 > 0:37:10She doesn't calm down, this could go terribly awry.
0:37:10 > 0:37:14It will be fine. I just need to keep a clear head and not get panicked
0:37:14 > 0:37:15about it.
0:37:23 > 0:37:25Final five minutes!
0:37:39 > 0:37:41You have ten seconds.
0:37:50 > 0:37:52Right, stop, time is up.
0:38:01 > 0:38:03Giovanna, up you come.
0:38:15 > 0:38:21Giovanna's starter, inspired by her mum's love of seafood, is clams,
0:38:21 > 0:38:25baby squid tentacles and fregola,
0:38:25 > 0:38:27served with a sourdough crouton,
0:38:27 > 0:38:34saffron aioli, fennel flowers, and a tomato and fish broth.
0:38:36 > 0:38:39Absolutely spectacular.
0:38:39 > 0:38:42That's got to be the sexiest crouton I've ever seen in my life.
0:38:42 > 0:38:46That's brilliant. I hope this tastes like it looks cos that's delightful.
0:38:46 > 0:38:48That's really appealing to me.
0:38:55 > 0:38:56Well, if I ever go to Sicily,
0:38:56 > 0:38:58I hope everything tastes the same as this
0:38:58 > 0:39:01- cos I think that's delicious.- Thank you.
0:39:01 > 0:39:05What I really, really love is the strength of that fish soup because
0:39:05 > 0:39:09it tastes of fish but it's not overpowering.
0:39:09 > 0:39:12The clams are cooked really nicely, the squid is really lovely,
0:39:12 > 0:39:13the little bits of pasta, the fregola,
0:39:13 > 0:39:15at the bottom are wonderful.
0:39:15 > 0:39:16I like your crouton on the side.
0:39:16 > 0:39:18I think it's just really, really tasty.
0:39:18 > 0:39:20Thank you.
0:39:20 > 0:39:24That is a lesson on how to cook perfect squid
0:39:24 > 0:39:28it is soft, beautiful, salty clams. That is delicious.
0:39:29 > 0:39:31That's really surprised me.
0:39:31 > 0:39:33You should be very, very proud.
0:39:35 > 0:39:39Her main course is rabbit and peas.
0:39:39 > 0:39:42Pan-fried rabbit loin wrapped in lardo,
0:39:42 > 0:39:46a rabbit faggot made from the liver and kidneys,
0:39:46 > 0:39:48hasselback potatoes,
0:39:48 > 0:39:54a pea and tarragon puree, fresh peas, savoy cabbage,
0:39:54 > 0:39:57and a rabbit and vermouth sauce.
0:40:05 > 0:40:08So much to admire, the way you've handled the rabbit, for a start.
0:40:08 > 0:40:12Both of them, the one with the lardo over and the faggot itself.
0:40:12 > 0:40:16They are soft, they haven't dried in any way.
0:40:16 > 0:40:18They are beautifully cooked and expertly dealt with.
0:40:18 > 0:40:20Your sauce is good.
0:40:20 > 0:40:22But the potatoes are beautiful!
0:40:22 > 0:40:27The tarragon in the pea puree giving a slight bit of sweet aniseed to
0:40:27 > 0:40:30an already sweet vegetable I think is inspired.
0:40:30 > 0:40:34I think you are showing here what a very, very clever cook you are.
0:40:35 > 0:40:37It's only when you go to the second
0:40:37 > 0:40:40and the third and the fourth mouthful
0:40:40 > 0:40:44that you actually realise how fantastic that dish truly is.
0:40:45 > 0:40:49Oh, look, I could say to you I'd like more tarragon in the pea puree
0:40:49 > 0:40:51but there is a great subtlety to this dish
0:40:51 > 0:40:54that I really, really like. Really like.
0:40:57 > 0:41:02Giovanna's dessert is pandoro pain perdu with confit blood oranges,
0:41:02 > 0:41:07rosemary syrup and flowers, and a creme fraiche sorbet.
0:41:10 > 0:41:13I'm going to be honest with you. I don't like the presentation.
0:41:13 > 0:41:14I think it looks a bit lumpy.
0:41:25 > 0:41:27Seriously could munch this to death.
0:41:27 > 0:41:30I could blitz it all up and serve it as a milkshake.
0:41:30 > 0:41:31I think it's beautiful!
0:41:33 > 0:41:35The cake is a lot lighter than it looks,
0:41:35 > 0:41:38even though it seems to be completely drenched in syrup.
0:41:38 > 0:41:40The segments of blood orange
0:41:40 > 0:41:43are giving much-needed citrus light relief.
0:41:43 > 0:41:48Your sorbet is creamy and yoghurty and slightly sharp.
0:41:48 > 0:41:50- However, it's chunky.- Yeah.
0:41:50 > 0:41:52It needs work on presentation.
0:41:53 > 0:41:56I think the cake could be a little bit more soaked in syrup.
0:41:56 > 0:41:59I think some of the edges are a little bit dark.
0:41:59 > 0:42:02The oranges I really like.
0:42:02 > 0:42:04The creme fraiche sorbet I think is delicious.
0:42:05 > 0:42:09I think it's good. I don't think it's quite there.
0:42:16 > 0:42:20Well done, mate. I'm really proud of how you've developed,
0:42:20 > 0:42:22I think your food's great.
0:42:26 > 0:42:29Well done! Oh, well done.
0:42:29 > 0:42:30Oh, goodness!
0:42:32 > 0:42:35I really feel like I've given myself the best possible chance.
0:42:37 > 0:42:39I would have rather had a little bit more time,
0:42:39 > 0:42:43five more minutes at the end and I probably would've made that dessert
0:42:43 > 0:42:45look beautiful, but, apart from that,
0:42:45 > 0:42:46I'm proud of what I put out today.
0:42:49 > 0:42:51Steve, please, come and join us.
0:43:00 > 0:43:03Steve, beautiful dishes, all three.
0:43:03 > 0:43:05Very modern, very smart,
0:43:05 > 0:43:06very lovely.
0:43:08 > 0:43:14Steve's starter is pan-fried scallops on a smoky celeriac mousse,
0:43:14 > 0:43:19with apple jelly, and apples marinated in chive oil,
0:43:19 > 0:43:25served with a scallop ceviche on an apple and celeriac slaw with
0:43:25 > 0:43:27a scallop roe mayonnaise.
0:43:27 > 0:43:30That's a very smart starter.
0:43:30 > 0:43:32It looks Japanese. It's very smart.
0:43:32 > 0:43:34Thank you.
0:43:38 > 0:43:40Incredible flavour sensations.
0:43:40 > 0:43:43There's an apple sweetness that almost feels like honey
0:43:43 > 0:43:48and then goes into citrus before you that beautiful fresh scallop,
0:43:48 > 0:43:52and a little earthy creaminess of celeriac.
0:43:52 > 0:43:53I don't get the smokiness from the fish.
0:43:55 > 0:43:58It's very unusual. Maybe a little too sweet for me.
0:44:00 > 0:44:02I like your raw scallop and the slaw.
0:44:02 > 0:44:03I think that's lovely and subtle.
0:44:03 > 0:44:07There's nothing subtle about those cooked scallops, that's for sure.
0:44:07 > 0:44:09The apple jelly is sweet,
0:44:09 > 0:44:11and then you've got sharp Granny Smith on the side,
0:44:11 > 0:44:14so you've got the sweet-and-sour combination.
0:44:14 > 0:44:17With that, and your creamy celeriac, I think that's lovely.
0:44:17 > 0:44:18Thank you.
0:44:20 > 0:44:24Steve's main course is his take on beef and oysters.
0:44:24 > 0:44:31Sirloin steak, parsley pasta ravioli filled with beef cheek and oyster,
0:44:31 > 0:44:33an oyster emulsion,
0:44:33 > 0:44:36morel mushrooms,
0:44:36 > 0:44:38leeks, baby turnips,
0:44:38 > 0:44:41and a beef and porter sauce.
0:44:43 > 0:44:45It's a very good-looking plate.
0:44:54 > 0:44:57I think that piece of sirloin steak is cooked beautifully.
0:44:57 > 0:45:00I really like the fact that it's still really, really rare
0:45:00 > 0:45:02and it's got that lovely texture on the outside.
0:45:02 > 0:45:05I like the sauce. I think the sauce has got a lovely, clean,
0:45:05 > 0:45:06sharp shine to it.
0:45:06 > 0:45:09But, for me, it's a little bit bitter.
0:45:09 > 0:45:12I've got to say the cooking in here, I think it's absolutely fantastic.
0:45:12 > 0:45:13I really, really like it.
0:45:15 > 0:45:19Lovely! I have different stages of beefiness.
0:45:19 > 0:45:21It's just gets deeper.
0:45:21 > 0:45:24The ravioli is beautiful, soft beef.
0:45:24 > 0:45:26And when you get that oyster emulsion as well, of course,
0:45:26 > 0:45:28you get saltiness, which is lovely.
0:45:28 > 0:45:31Topped off with morel mushrooms, which, in itself,
0:45:31 > 0:45:35is probably the beefiest, meatiest mushroom you can lay your hands on.
0:45:35 > 0:45:39It's just different levels of delicious beef, Steve.
0:45:39 > 0:45:40Very good.
0:45:42 > 0:45:46For his dessert, Steve has made orange and honey panna cottas,
0:45:46 > 0:45:51roasted figs, blood orange gel,
0:45:51 > 0:45:53honeycomb, and bee pollen.
0:45:56 > 0:45:58I love that presentation, really do.
0:46:06 > 0:46:09A really well flavoured panna cotta with figs,
0:46:09 > 0:46:13which are just beautiful and soft enough and braised just enough
0:46:13 > 0:46:14that they fall apart.
0:46:14 > 0:46:16But the star of the show has to be those blood oranges.
0:46:16 > 0:46:18They're bitter and sweet at the same time,
0:46:18 > 0:46:22with the honey and caramel and the little bit of honeycomb on there,
0:46:22 > 0:46:25along with your bee pollen, I think it's a lovely dessert.
0:46:25 > 0:46:28It looks great and it tastes great.
0:46:29 > 0:46:31Yeah, that's the business.
0:46:31 > 0:46:34That is absolutely the business.
0:46:34 > 0:46:41That is a very light, lovely combination of sugar, citrus, fig.
0:46:41 > 0:46:43I think it's beautiful.
0:46:43 > 0:46:45I think that's really beautiful.
0:46:55 > 0:46:57- Well done.- It looked amazing.
0:46:57 > 0:46:59- Yeah, well done, really well done. - Really good.
0:46:59 > 0:47:01'It was pretty good on the whole.'
0:47:01 > 0:47:05It would've been nice to have no negative comments but, you know,
0:47:05 > 0:47:08I suppose they're going to be extra harsh today of all days.
0:47:08 > 0:47:10I've done all I can, really, so out of my hands now.
0:47:12 > 0:47:14Saliha, come and join us, please.
0:47:26 > 0:47:29I've got to say I think it looks fantastic.
0:47:29 > 0:47:31Thank you.
0:47:31 > 0:47:35Saliha's starter is a venison shami kebab
0:47:35 > 0:47:38with cashew and coriander green chutney,
0:47:38 > 0:47:42chana dhal and a kachumber salad.
0:47:53 > 0:47:58Your venison kebab is so much softer than I thought it was going to be.
0:47:58 > 0:48:02It's almost the texture of pate but still rich with the flavour of
0:48:02 > 0:48:04venison, and because there's no fat running through it,
0:48:04 > 0:48:06it just dissolves completely in your mouth.
0:48:06 > 0:48:08I think that green chutney is fantastic,
0:48:08 > 0:48:11with the coconut in the background, the sweetness.
0:48:11 > 0:48:13It's fantastic. I love it, absolutely love it.
0:48:15 > 0:48:19The flavour combination there, it's mint freshness going sweet,
0:48:19 > 0:48:23getting salty, going spicy, finishing hot.
0:48:23 > 0:48:24It's divine.
0:48:27 > 0:48:32Her main course is sous-vide duck breast with crispy duck skin,
0:48:32 > 0:48:36freekeh wheat grain spiced with dried barberries,
0:48:36 > 0:48:38walnuts and coriander,
0:48:38 > 0:48:41a cherry chutney and a duck and cherry sauce.
0:48:43 > 0:48:47It's another very, very attractive dish.
0:48:56 > 0:48:58I love it.
0:48:58 > 0:48:59Honestly, I love it.
0:48:59 > 0:49:01And I'll tell you what I love about it -
0:49:01 > 0:49:04it is this extraordinary mixture of flavours.
0:49:04 > 0:49:09The skin itself of that duck is the thing that holds it all together.
0:49:09 > 0:49:12The duck itself is soft as you like,
0:49:12 > 0:49:14and there's that lovely flavour
0:49:14 > 0:49:17of aniseed running all the way through the back of it.
0:49:17 > 0:49:20I'm really, really blown away by this.
0:49:20 > 0:49:22I think it's delicious.
0:49:24 > 0:49:26Fruit and duck is a combination we know really well.
0:49:26 > 0:49:28It's as old as time.
0:49:28 > 0:49:33The sharp sweetness of the barberry inside the freekeh matches the sweet
0:49:33 > 0:49:35sharpness of the cherry.
0:49:35 > 0:49:39The bitterness in your sauce matches the bitterness of the skin.
0:49:39 > 0:49:44All surrounding that beautifully soft duck breast.
0:49:44 > 0:49:46That's very, very clever.
0:49:46 > 0:49:48- It's very, very good cooking. - Thank you.
0:49:50 > 0:49:57Saliha's dessert is a saffron, rose-water and cardamom panna cotta,
0:49:57 > 0:49:59with deconstructed baklava,
0:49:59 > 0:50:02including honeycomb, candied pistachios,
0:50:02 > 0:50:06filo pastry shards, and kumquats.
0:50:09 > 0:50:12That's another very attractive plate.
0:50:12 > 0:50:14I think it's very, very pretty.
0:50:22 > 0:50:23How extraordinary.
0:50:28 > 0:50:30I'm a real lover of puddings...
0:50:31 > 0:50:35..and that pudding is extraordinary and extraordinarily good.
0:50:35 > 0:50:40I expected that panna cotta to give the sweetness but it doesn't!
0:50:40 > 0:50:43It's flavoured with saffron and a little bit of cardamom.
0:50:43 > 0:50:46It's not savoury but it's in no way sweet.
0:50:46 > 0:50:49The sweetness comes from the honeycomb, and those nuts.
0:50:49 > 0:50:52Very extraordinary flavour sensations here.
0:50:52 > 0:50:54I'm in love with that dessert.
0:50:56 > 0:50:59What we've got is this texture of crispy filo pastry and nuts with
0:50:59 > 0:51:05the saffron custard and a sweet, sharp, bitter orange marmalade.
0:51:06 > 0:51:09Saliha, thought-provoking.
0:51:11 > 0:51:12Wow.
0:51:12 > 0:51:13Wow.
0:51:15 > 0:51:18Watching you slowly,
0:51:18 > 0:51:22step-by-step develop into the cook that creates dishes like this
0:51:22 > 0:51:24has been wonderful.
0:51:34 > 0:51:36- Well done.- Thank you.- So good.
0:51:36 > 0:51:37So good!
0:51:37 > 0:51:40'I'm absolutely ecstatic right now.'
0:51:40 > 0:51:42Literally so elated.
0:51:44 > 0:51:46Oh, my God!
0:51:46 > 0:51:49I'm so chuffed that they got what I was trying to get across
0:51:49 > 0:51:53and what I thought would work. It's just fantastic.
0:52:00 > 0:52:01Great final.
0:52:02 > 0:52:05Oh, mate, they are fantastic!
0:52:05 > 0:52:08Three cooks being really, really brave, being very adventurous,
0:52:08 > 0:52:10and pushing as hard as they possibly can.
0:52:12 > 0:52:17Steve has been extremely ambitious throughout the competition.
0:52:19 > 0:52:23He has always pushed himself, and we saw that today.
0:52:23 > 0:52:25Steve's journey has been one of tenacity.
0:52:25 > 0:52:28He's always been intent on one thing,
0:52:28 > 0:52:32and that is using process and technique to take his food from
0:52:32 > 0:52:35the ordinary up to a very different level indeed.
0:52:35 > 0:52:38And today in the final, he's done himself justice.
0:52:38 > 0:52:40If my name's called at the end,
0:52:40 > 0:52:42that's going to be amazing, isn't it?
0:52:42 > 0:52:45That would obviously be the icing on the cake, wouldn't it?
0:52:46 > 0:52:49Giovanna has cooking in her soul.
0:52:49 > 0:52:52It's in her DNA.
0:52:53 > 0:52:56She's taking that peasant food of Italy and has raised it
0:52:56 > 0:52:58to an extraordinary level.
0:52:58 > 0:53:00If you went to a restaurant and expected Italian food and that's
0:53:00 > 0:53:04what you got on the table, you'd be very, very happy indeed.
0:53:04 > 0:53:07Giovanna's food was very good today.
0:53:07 > 0:53:09I put everything into these three dishes.
0:53:09 > 0:53:12I put everything into the whole competition.
0:53:12 > 0:53:14And to win would just be incredible.
0:53:16 > 0:53:18Saliha's food today has surprised me.
0:53:18 > 0:53:21Those dishes sparkled.
0:53:21 > 0:53:23They were clean, they were crisp.
0:53:23 > 0:53:25They were refined, they were beautiful.
0:53:25 > 0:53:29She's been growing steadily throughout the finals and
0:53:29 > 0:53:34it's culminated in her best three dishes throughout this competition.
0:53:34 > 0:53:38You know, winning not winning, I'm dead proud of how I've done.
0:53:38 > 0:53:42I think the judges have got a really tough time today deciding who
0:53:42 > 0:53:44the winner is cos everybody's food was so good.
0:53:49 > 0:53:53I've got to say, it's tight. It's a really tight final.
0:53:53 > 0:53:56There is so much talent amongst those three.
0:53:57 > 0:54:02Who deserves it, John? Who deserves to walk away with that title?
0:54:02 > 0:54:04The problem is, who doesn't deserve it?
0:54:07 > 0:54:10# Blackbird singing in the dead of night
0:54:11 > 0:54:15# Take these sunken eyes and learn to see
0:54:16 > 0:54:18# All your life
0:54:20 > 0:54:24# You're only waiting for this moment to be free. #
0:54:26 > 0:54:31What can I say about the three of you that we haven't already said?
0:54:31 > 0:54:33Incredible talent, incredible people,
0:54:33 > 0:54:37made this year's competition, I think, fantastic.
0:54:38 > 0:54:40Congratulations to all three of you.
0:54:40 > 0:54:44An extraordinary final, and I have to say a really close call.
0:54:47 > 0:54:49We have made a decision.
0:54:49 > 0:54:54# You were only waiting for this moment to arise
0:54:54 > 0:54:59# You were only waiting for this moment to arise
0:54:59 > 0:55:05# You were only waiting for this moment to arise. #
0:55:06 > 0:55:12Our MasterChef Champion 2017...
0:55:17 > 0:55:18..is Saliha.
0:55:20 > 0:55:21Oh, my God!
0:55:33 > 0:55:36# If these wings could fly... #
0:55:38 > 0:55:40Well done, mate.
0:55:41 > 0:55:43Of course a little bit disappointed
0:55:43 > 0:55:45but I think if anyone really deserved it, she did.
0:55:47 > 0:55:50It's been amazing. We got to experience things
0:55:50 > 0:55:53that I never thought I'd be doing in my life.
0:55:53 > 0:55:55I think today the best cook won.
0:55:55 > 0:55:57I'm just really pleased for her.
0:55:58 > 0:56:01I really hope this is the start of something new for me.
0:56:01 > 0:56:04I'd really love to stay in this world.
0:56:04 > 0:56:05It's been incredible.
0:56:10 > 0:56:11- Congratulations!- Aggh!
0:56:14 > 0:56:15I feel amazing right now.
0:56:15 > 0:56:18I can't actually believe that this is true.
0:56:19 > 0:56:22Yeah, I'm so happy that my cheekbones are hurting right now.
0:56:22 > 0:56:25And I think I'm probably going to have to have a paracetamol
0:56:25 > 0:56:27for smile-induced fatigue.
0:56:27 > 0:56:30- Congratulations. - What a winner!- Thank you.
0:56:30 > 0:56:31What a winner!
0:56:31 > 0:56:35I'm a scientist, I'm not an artist. And this is pure creativity.
0:56:35 > 0:56:39And to be the MasterChef Champion, it's just fantastic, wonderful,
0:56:39 > 0:56:42you know, adjectives are not sufficient.
0:56:42 > 0:56:44Saliha is a class act.
0:56:44 > 0:56:49She's walked in here and taken her food culture apart and put it back
0:56:49 > 0:56:53together in a modern and very exciting way.
0:56:53 > 0:56:56It's East meets West and it is stunningly good.
0:57:11 > 0:57:14# If these wings could fly... #
0:57:18 > 0:57:21I'm not a cool person at all.
0:57:21 > 0:57:23My husband and family will vouch for it.
0:57:23 > 0:57:24I'm highly boring.
0:57:24 > 0:57:28I'm not interesting in any way and this is most definitely
0:57:28 > 0:57:30the coolest thing that I have ever done in my life!
0:57:36 > 0:57:39# Oh, lights go down
0:57:40 > 0:57:44# In the moment we're lost and found
0:57:45 > 0:57:51# I just wanna be by your side
0:57:51 > 0:57:55# If these wings could fly. #