0:00:02 > 0:00:04It's the penultimate MasterChef.
0:00:06 > 0:00:08And the battle for the title is almost over.
0:00:10 > 0:00:15Tonight, Tom, Andrew and Shelina's mentors return
0:00:15 > 0:00:18to see just how far they've come.
0:00:19 > 0:00:23I'm expecting big, big things from these guys.
0:00:23 > 0:00:26If they really have aspirations of being great chefs,
0:00:26 > 0:00:29tonight is the night that they have to prove it.
0:00:30 > 0:00:33- And just nail it, yeah?- Oh.
0:00:33 > 0:00:35You might have to dress that one again.
0:00:35 > 0:00:38Only the best will do.
0:00:39 > 0:00:43Because tomorrow night, one of them will be crowned Champion.
0:00:43 > 0:00:45The pressure is really on now.
0:00:45 > 0:00:47It's all about delivering food
0:00:47 > 0:00:50that John and Gregg have got no excuse but say
0:00:50 > 0:00:52that is the best food out there.
0:00:53 > 0:00:58I want to be able to say I am MasterChef Champion 2012.
0:00:59 > 0:01:01Looks like two people are going to be really disappointed
0:01:01 > 0:01:05and upset, but, you know, I'm sure they'll get over it.
0:01:06 > 0:01:09I've definitely got more competitive, and I'm also the last girl
0:01:09 > 0:01:10and have been since the final five.
0:01:12 > 0:01:15So I really want to beat those boys now.
0:01:35 > 0:01:37Throughout this competition,
0:01:37 > 0:01:39you have all proved that you can cope with pressure.
0:01:39 > 0:01:42But for you now, it's the ultimate challenge.
0:01:45 > 0:01:49We have invited seven of your MasterChef mentors,
0:01:49 > 0:01:52and you're going to be cooking for them.
0:01:52 > 0:01:55That is a big task around the corner.
0:01:55 > 0:01:59But, first, we have a test for you.
0:01:59 > 0:02:02We need you to make three different amuse-bouches.
0:02:02 > 0:02:05These are tasters of what a chef can do.
0:02:05 > 0:02:09Something to whet the appetite.
0:02:09 > 0:02:14You have just 60 minutes to make 30 portions.
0:02:14 > 0:02:15You've now got to impress,
0:02:15 > 0:02:20because you haven't got that many more chances to do so.
0:02:20 > 0:02:22Ladies and gentlemen, let's cook.
0:02:32 > 0:02:35An amuse-bouche translated means to amuse your mouth.
0:02:35 > 0:02:38They should be fun, they should be exciting,
0:02:38 > 0:02:40they should be full of flavour.
0:02:40 > 0:02:41But they must be precise.
0:02:41 > 0:02:42I tell you what,
0:02:42 > 0:02:45I would bet my house we are going to get something spectacular today.
0:02:45 > 0:02:48Well, I look forward to driving in your driveway, young man.
0:02:48 > 0:02:50Because I can tell you now, there is a huge amount of work.
0:02:50 > 0:02:52This is top-end pressure.
0:03:00 > 0:03:01We're doing amuse-bouches today.
0:03:01 > 0:03:04And I think, you know, it's quite exciting for me,
0:03:04 > 0:03:07because it's about the chef titivating the taste buds
0:03:07 > 0:03:09before the meal.
0:03:09 > 0:03:13You know, it's like the foreplay, you know, of the meal.
0:03:13 > 0:03:15That's what it is. It's there to excite.
0:03:15 > 0:03:17And, you know, that's the plan.
0:03:17 > 0:03:21I'm just going have to go out there and smash it.
0:03:26 > 0:03:27What are you making, Tom?
0:03:27 > 0:03:31I'm doing a spaghetti of rhubarb with white chocolate and basil.
0:03:31 > 0:03:32That's my sweet.
0:03:32 > 0:03:37And I'm doing a celeriac and truffle veloute. And a salad of crayfish.
0:03:37 > 0:03:40How do you make rhubarb into spaghetti?
0:03:40 > 0:03:43Very carefully with a sharp knife.
0:03:43 > 0:03:47- So have you got to cut really fine, little slithers with a knife?- Yes.
0:03:47 > 0:03:49- You've got to cut them all out? - Yeah.- Wow.
0:03:49 > 0:03:53- I'm looking forward to this. - Good luck, Tom.- Thank you.
0:03:58 > 0:04:02I have never seen rhubarb spaghetti, I think it's brilliant.
0:04:02 > 0:04:04With white chocolate. John, knock-out.
0:04:04 > 0:04:06But the issue still remains
0:04:06 > 0:04:10that he has got to be able to put all those dishes up.
0:04:15 > 0:04:1915 minutes gone already. You've only got 45 minutes left.
0:04:22 > 0:04:24I think it'll be very important to get the portioning right.
0:04:24 > 0:04:26I think it has got to be more than a mouthful
0:04:26 > 0:04:28but not more than four mouthfuls, probably.
0:04:28 > 0:04:30That's where I'm pitching at.
0:04:30 > 0:04:32I just need to keep cooking
0:04:32 > 0:04:35beautiful, tasty and interesting food.
0:04:42 > 0:04:45Andrew, you look completely stressed, you're in a flap.
0:04:45 > 0:04:46Not at all like you(!)
0:04:46 > 0:04:49I'm not stressed, I'm just working fast today.
0:04:49 > 0:04:50What are you going to cook fast?
0:04:50 > 0:04:52Cooking a Mediterranean fig salad.
0:04:52 > 0:04:55And then, the second course is a tapenade and mushrooms
0:04:55 > 0:04:56and this toast.
0:04:56 > 0:05:00And the third dish is a sort of savoury-sweet goat's cheesecake
0:05:00 > 0:05:01with red pepper compote.
0:05:01 > 0:05:04These sound more like starters than they do an amuse-bouches.
0:05:04 > 0:05:06They're going to be quite small portions.
0:05:06 > 0:05:09I didn't want it to be one mouthful, maybe be two or three mouthfuls.
0:05:09 > 0:05:12- Andrew, big challenge today.- Yeah. - Please, be on time.- Will do.
0:05:18 > 0:05:20My real worry with Andrew is his dishes,
0:05:20 > 0:05:22none of them sound like an amuse-bouche.
0:05:22 > 0:05:24They all sound like starters.
0:05:25 > 0:05:28Lots of ingredients, lots of things going on every single plate.
0:05:31 > 0:05:34Listen, guys, you've only got 25 minutes left.
0:05:42 > 0:05:43If you want people to love your food,
0:05:43 > 0:05:46it needs to look great as well as taste great.
0:05:46 > 0:05:49So I've got to make sure that my amuse-bouches are really small,
0:05:49 > 0:05:50really dainty and really pretty.
0:05:50 > 0:05:53If I pull it off, it's going to be good.
0:05:53 > 0:05:56Better than good, it's going to be fantastic.
0:06:02 > 0:06:04Shelina, this is a frantic task, isn't it?
0:06:04 > 0:06:07- Yeah. We're up against it today. - Three dishes, what are they?
0:06:07 > 0:06:11My first dish is chicken and vermicelli bhajis.
0:06:11 > 0:06:15Second dish is sumac salmon with a coriander tabbouleh.
0:06:15 > 0:06:19And the third is sticky rice with mango and papaya.
0:06:19 > 0:06:22Tropical amuse-bouches is not something you see every day.
0:06:22 > 0:06:25They're punchy. It's punchy three amuse-bouches.
0:06:25 > 0:06:26I'm going to really push today.
0:06:26 > 0:06:29I don't want to have any faults today.
0:06:34 > 0:06:38She's cooking the food she loves. They sound fantastic.
0:06:38 > 0:06:41But she has to focus, she has to put her head down.
0:06:47 > 0:06:51Ten minutes, guys. Just ten minutes left.
0:07:21 > 0:07:22Last two minutes.
0:07:22 > 0:07:24Come on, come on.
0:07:44 > 0:07:48Guys, that's it, stop. Stop. Stop.
0:08:00 > 0:08:03- You ran out of time again, didn't you?- Timing was a massive issue.
0:08:03 > 0:08:06I haven't quite achieved what I wanted to achieve.
0:08:06 > 0:08:11Tom's only completed amuse-bouche is the celeriac and truffle veloute
0:08:11 > 0:08:14topped with crispy bacon and grated truffle.
0:08:14 > 0:08:19He's also made crayfish, fennel and tomato salad
0:08:19 > 0:08:22but ran out of time to dress it with herbs.
0:08:23 > 0:08:25And his spiced rhubarb spaghetti
0:08:25 > 0:08:28only has some of its grated white chocolate.
0:08:33 > 0:08:34Can we start with the veloute?
0:08:43 > 0:08:49That really wonderful, velvety-smooth celeriac, earthy and rich,
0:08:49 > 0:08:53the salty bacon in the cup is absolutely fantastic.
0:08:53 > 0:08:56A couple of dribbles of truffle oil on top of that
0:08:56 > 0:09:01to really bring it alive, and it would be incredible.
0:09:01 > 0:09:04I agree with you, to a certain extent, because I can't get enough truffle.
0:09:06 > 0:09:08But it's just really, really good.
0:09:08 > 0:09:10It's one of those things that once you have one mouthful,
0:09:10 > 0:09:12you're not going to stop until your cup is empty.
0:09:12 > 0:09:14It's that good.
0:09:15 > 0:09:17From your celeriac to your crayfish salad...
0:09:26 > 0:09:31Bitter endive, sweet crayfish and then the sweet tomato
0:09:31 > 0:09:33sitting underneath with a rich dressing made from the shells.
0:09:33 > 0:09:35It hasn't quite come off,
0:09:35 > 0:09:39because there's not enough of that crayfish flavour.
0:09:39 > 0:09:41The crayfish flavour could be stronger,
0:09:41 > 0:09:45the tomato flavour could be stronger. But good idea.
0:09:45 > 0:09:47Thank you.
0:09:47 > 0:09:50From your crayfish to your sweet rhubarb and white chocolate...
0:09:50 > 0:09:54I've been looking forward to this all day. No pressure(!)
0:10:05 > 0:10:08I think this is inspired.
0:10:08 > 0:10:12There's a background of clove and spice coming from it.
0:10:12 > 0:10:17I do think it is a very, very clever thing.
0:10:17 > 0:10:19Your texture is firm enough to keep in shape,
0:10:19 > 0:10:20soft enough to dissolve on your tongue.
0:10:20 > 0:10:24But I'm not picking up any of the white chocolate at all,
0:10:24 > 0:10:25which is a shame.
0:10:27 > 0:10:29Cos I saw you scraping like a thing possessed, towards the end.
0:10:29 > 0:10:31Would you have scraped more on if...?
0:10:31 > 0:10:35There'd be more white chocolate.
0:10:45 > 0:10:49Andrew's first amuse-bouche is fresh figs, Iberico ham,
0:10:49 > 0:10:53ricotta cheese, and a port and vanilla reduction.
0:10:53 > 0:10:58His second is sauteed wild mushrooms with tapenade
0:10:58 > 0:11:00and a rustic loaf crostini.
0:11:00 > 0:11:04And the last is goat's cheese coated with a sweet crumble
0:11:04 > 0:11:08and served with a red pepper compote.
0:11:10 > 0:11:16These signify that we about to have a starter
0:11:16 > 0:11:18rather than amuse-bouches.
0:11:18 > 0:11:23See, I think that's a fig, ham and ricotta starter.
0:11:27 > 0:11:30That sauce you've got is really fruity and very deep.
0:11:30 > 0:11:33And then you've got the natural juiciness of a fig, salty ham
0:11:33 > 0:11:38and then the more creamy cheese. That's really lovely.
0:11:38 > 0:11:41All you've got to do is get it into a shot glass and we've got an amuse-bouche.
0:11:41 > 0:11:43You just soften those figs slightly in the oven
0:11:43 > 0:11:46with your ricotta, which is lovely and salty, your sweet sauce
0:11:46 > 0:11:49and the salty ham. It's very, very good indeed.
0:11:49 > 0:11:51So that's your figs. And let's try mushrooms.
0:12:00 > 0:12:03Lovely light, tangy, salty tapenade
0:12:03 > 0:12:05on the crostini is absolutely delicious,
0:12:05 > 0:12:10- but a wild mushrooms flavour won't get through the tapenade.- Hmm.
0:12:10 > 0:12:12I think your choice of bread is absolutely perfect
0:12:12 > 0:12:15with that really rich, salty tapenade.
0:12:15 > 0:12:17And you might be losing a bit of mushroom,
0:12:17 > 0:12:20but I think the whole thing is actually quite delicious.
0:12:20 > 0:12:24From your mushrooms to your sweet-but-savoury goat's cheese.
0:12:26 > 0:12:30- This one's looking a little scruffy. - Yeah.- Little sloppy.
0:12:37 > 0:12:39I really love that.
0:12:39 > 0:12:43It starts off as a savoury mouthful and ends up as a sweet one.
0:12:43 > 0:12:46I love food that gives a surprise like that.
0:12:46 > 0:12:49Although it's not presented in the right way, it is great,
0:12:49 > 0:12:51because you have that wonderful crunch of the crumble
0:12:51 > 0:12:53around the outside, which is sweet.
0:12:53 > 0:12:56You have the savouriness that comes from the roasted red pepper
0:12:56 > 0:12:57and then the sweetness of the cheese.
0:12:57 > 0:13:01It's delicious. Looks a fright, but it's delicious.
0:13:01 > 0:13:04The comments were better than expected.
0:13:04 > 0:13:06I suppose I knew what was wrong with it.
0:13:06 > 0:13:08I knew, looking at Tom and Shelina's plates,
0:13:08 > 0:13:11that I'd misunderstood the brief.
0:13:11 > 0:13:14So, yeah, I'm a bit annoyed with myself.
0:13:18 > 0:13:21Shelina has made chicken and vermicelli bhajis
0:13:21 > 0:13:25with a sweet and sour chilli dipping sauce...
0:13:25 > 0:13:30sumac salmon with a coriander and pine nut tabbouleh...
0:13:30 > 0:13:35and sticky rice with papaya, mango, and a sesame and coconut sauce.
0:13:37 > 0:13:41- They all look great. - Thank you.- Well done.
0:13:41 > 0:13:45Going to start with these chicken and vermicelli balls.
0:13:53 > 0:13:55Well-made balls, fantastic dipping sauce
0:13:55 > 0:13:57that's got a little bit of heat to it.
0:13:57 > 0:13:59And it grows. Very, very nice.
0:13:59 > 0:14:01There's loads of boxes next to this plate
0:14:01 > 0:14:04and they've all got ticks on them.
0:14:04 > 0:14:06- Shelina, is this your own invention? - Absolutely.
0:14:06 > 0:14:08I think they're really delicious,
0:14:08 > 0:14:11because the paste which is binding your chicken with the vermicelli
0:14:11 > 0:14:13is rich with coriander and chilli.
0:14:13 > 0:14:17And then, at the same time, we've got that salty and sharp dipping sauce.
0:14:17 > 0:14:20I love the flavours, really good.
0:14:20 > 0:14:22To your salmon with sumac.
0:14:31 > 0:14:34It's a delicious little morsel that's perfectly refreshing.
0:14:34 > 0:14:36You are clever today.
0:14:36 > 0:14:38Great little mouthfuls,
0:14:38 > 0:14:41because you have lots of different dimension going on.
0:14:41 > 0:14:43And it gets you right in the back of your throat.
0:14:43 > 0:14:45I think it's delicious, it makes me smile,
0:14:45 > 0:14:48and I think that's exactly what amuse-bouches should do.
0:14:48 > 0:14:50Pass us a couple of mangoes.
0:14:59 > 0:15:02Coconut and mango, tropical sunshine, warm, cuddly.
0:15:02 > 0:15:05I mean, it's just wonderful. That is really nice.
0:15:05 > 0:15:08I think the rice pudding with the coconut is great.
0:15:08 > 0:15:12I love the lime and the mint on top. Shelina, you've done a great job.
0:15:12 > 0:15:18I've never had Indian Ocean amuse-bouches. It's brilliant.
0:15:18 > 0:15:19Very well done.
0:15:26 > 0:15:27That was just the warm-up.
0:15:29 > 0:15:32Now you are going to cook for your mentors.
0:15:34 > 0:15:40Between these seven greats, they hold 11 Michelin stars.
0:15:40 > 0:15:45And, worldwide, they are considered at the top of their game.
0:15:45 > 0:15:47Look, guys, they have seen you cook before.
0:15:47 > 0:15:53But now it's your chance to show them how good a cook you've become.
0:15:55 > 0:15:59Go and get your whites on, do yourselves proud.
0:16:18 > 0:16:20Throughout the competition,
0:16:20 > 0:16:25Tom, Andrew and Shelina have been inspired and taught
0:16:25 > 0:16:28by some of the world's most celebrated chefs.
0:16:30 > 0:16:32It's the first time I've made doughnuts.
0:16:32 > 0:16:34There you go, see, look at those bad boys.
0:16:37 > 0:16:39Welcome to a very windy Cumbria.
0:16:39 > 0:16:43Really tasty. Good balance. Very nice.
0:16:45 > 0:16:46Whisky, for me,
0:16:46 > 0:16:49it doesn't belong in this dish. It's just not right.
0:16:52 > 0:16:56To take a classic and deconstruct it, was very risky.
0:17:00 > 0:17:03Everything looks pleasing to the eye, and I just want to dive into it.
0:17:10 > 0:17:12Absolutely beautiful.
0:17:14 > 0:17:17I've been told you're pretty good.
0:17:19 > 0:17:21Prove it.
0:17:36 > 0:17:38I'm feeling really nervous.
0:17:40 > 0:17:44I'm cooking for lots of really scary people today.
0:17:44 > 0:17:47I just really want to do well, I don't want to mess up at all.
0:17:47 > 0:17:49It's a very big day. It's...
0:17:49 > 0:17:52the culmination of everything we've learnt,
0:17:52 > 0:17:56and I'm quite sure that my shaky hands will come back today.
0:17:57 > 0:17:59You've got seven chefs with 11 Michelin stars -
0:17:59 > 0:18:03I don't need to say what a big deal that is, cos it's massive.
0:18:03 > 0:18:06So we've got to raise our game, meet those standards,
0:18:06 > 0:18:08and, hopefully, everyone'll be happy at the end of the day.
0:18:18 > 0:18:19For this daunting challenge,
0:18:19 > 0:18:25they will cook under their last great mentor, Clare Smyth.
0:18:27 > 0:18:29Considered one of the best chefs in Britain,
0:18:29 > 0:18:32Clare has dedicated her life to reaching the top
0:18:32 > 0:18:34of the culinary world.
0:18:35 > 0:18:40Where other kids loved pop groups or were into fashion, I loved food.
0:18:40 > 0:18:43It's a little bit nerdy, but, kind of, from a young age,
0:18:43 > 0:18:45I just started to love it.
0:18:47 > 0:18:48I wanted to come to London
0:18:48 > 0:18:51and I wanted be the chef of a top restaurant in London.
0:18:51 > 0:18:57Leaving home in Northern Ireland at 16, she has been taught by the best.
0:18:57 > 0:19:00And at just 29, became the first female in Britain
0:19:00 > 0:19:03to run a three-Michelin-starred kitchen
0:19:03 > 0:19:06at Restaurant Gordon Ramsay in Chelsea.
0:19:08 > 0:19:10I'm a crazy perfectionist.
0:19:10 > 0:19:13Every ingredient's got to be prepared to perfection.
0:19:13 > 0:19:18Even the way everything sits on a tray.
0:19:18 > 0:19:20Three amateur cooks, I think it's a risk.
0:19:20 > 0:19:23They are my dishes that they're cooking, at the end the day,
0:19:23 > 0:19:26so it's very important to me that they get them right.
0:19:28 > 0:19:32It's a really big task ahead of them. A really big task.
0:19:41 > 0:19:44- Good morning. Are you ready to do this?- Yeah.- Excellent.
0:19:46 > 0:19:49Cooking three-star dishes is very exposed.
0:19:49 > 0:19:53And the chefs we will be cooking for are the best in the country.
0:19:53 > 0:19:57So they'll be very, very critical.
0:19:57 > 0:20:02Make sure every single detail is absolutely perfect, step-by-step.
0:20:02 > 0:20:07And when we arrive to actually serve the dish, it should be perfect. OK?
0:20:07 > 0:20:10You ready? OK, let's go.
0:20:22 > 0:20:24Shelina must prepare Clare's intricate starter
0:20:24 > 0:20:28of poached Scottish lobster with Lardo di Colonnata,
0:20:28 > 0:20:31a speciality Italian pork fat,
0:20:31 > 0:20:33pickled baby vegetables
0:20:33 > 0:20:36and a coral vinaigrette.
0:20:38 > 0:20:42The trickiest bit is definitely, you know, the cooking of the lobster.
0:20:42 > 0:20:44If it's cooked too much, it's going to be tough.
0:20:44 > 0:20:46If it's not cooked enough, obviously,
0:20:46 > 0:20:48it's not going to be edible.
0:20:48 > 0:20:52So we're going to get the lobster just poached in butter, 56 degrees.
0:20:52 > 0:20:54So it should stay really nice and soft.
0:20:54 > 0:20:56- OK. I've never done that before. - All right.
0:20:56 > 0:20:59I hope you're going to carry it off. Not to make you nervous or anything.
0:20:59 > 0:21:02OK, I'm going to definitely try my best on this.
0:21:02 > 0:21:03It looks fantastic.
0:21:03 > 0:21:06Honestly, I'm probably quite worried about the presentation,
0:21:06 > 0:21:08cos it just looks like it takes so long.
0:21:08 > 0:21:12Can I keep hold of this plate as a reminder, throughout the whole day?
0:21:15 > 0:21:17This is a completely stunning dish,
0:21:17 > 0:21:20and all I'm thinking is, am I going to be able to do this?
0:21:20 > 0:21:24There's a lot to do here and there's a lot that can go wrong.
0:21:34 > 0:21:37Andrew is in charge of the main course.
0:21:37 > 0:21:42Roasted Bresse pigeon with confit leg, grilled polenta,
0:21:42 > 0:21:46baby vegetables, smoked pork belly
0:21:46 > 0:21:47and a pigeon sauce.
0:21:49 > 0:21:52This was, actually, the first dish that I put on the menu
0:21:52 > 0:21:55at Royal Hospital Road when I took over as the head chef.
0:21:55 > 0:21:58And I've had a lot of good comments, including the chief of Michelin
0:21:58 > 0:22:00telling me that it was an excellent dish.
0:22:00 > 0:22:02- It's quite a classical dish.- Yeah.
0:22:02 > 0:22:04We're going to cook everything on the stove,
0:22:04 > 0:22:07- so there's no water baths involved here. This is about you.- Yeah.
0:22:07 > 0:22:11- You need to know, by instinct, when it's right and wrong.- Yeah.
0:22:11 > 0:22:15The cooking of a pigeon, it needs to be a medium-rare, not rare.
0:22:15 > 0:22:17This pigeon isn't good to be too rare.
0:22:17 > 0:22:20If it's not right, when we go to take them off the bone,
0:22:20 > 0:22:22- we're going to be in trouble, OK?- OK.
0:22:22 > 0:22:24- So that's the pressure point of this dish.- Yeah.
0:22:28 > 0:22:30- Hmm. Very smoky.- Yeah.- Hmm.
0:22:33 > 0:22:36Yeah, I'm feeling a bit nervous now.
0:22:36 > 0:22:40It's just very perfect French cooking and it's a lovely, lovely dish,
0:22:40 > 0:22:44and I just hope I can do exactly the same.
0:22:48 > 0:22:51Tom is making Clare's delicate dessert -
0:22:51 > 0:22:55a lemonade parfait with sheep's milk yoghurt sorbet,
0:22:55 > 0:22:57a bergamot gel
0:22:57 > 0:22:58and a sugared honey tuile.
0:23:00 > 0:23:02It's pastry, so the recipes,
0:23:02 > 0:23:07you need to follow to the exact temperatures, to the exact gram.
0:23:07 > 0:23:09You think that something's wrong, then just do it again.
0:23:09 > 0:23:12When you're making these tuiles, it's all sculpted by hand,
0:23:12 > 0:23:15so that's something that's going to take you a little bit of time to do.
0:23:15 > 0:23:17And I suggest you give yourself time to do it,
0:23:17 > 0:23:19cos it's really the show-stopping part of the dish
0:23:19 > 0:23:21that's really going to make it sparkle.
0:23:21 > 0:23:24You're a plasterer, so you've got good hands, right?
0:23:24 > 0:23:27- So it's perfect for you. - Yeah, hopefully.
0:23:27 > 0:23:29Is pastry one of your strong points?
0:23:29 > 0:23:33- I'd like to think that it's not a weak point.- Good, excellent.
0:23:39 > 0:23:42It's fantastic. Absolutely fantastic.
0:23:44 > 0:23:46It looks, technically, very challenging.
0:23:46 > 0:23:48So I'm a little bit apprehensive.
0:23:48 > 0:23:51If I can get anywhere near that, I'll be very happy.
0:23:57 > 0:24:01Shelina, Andrew and Tom now have just five hours.
0:24:05 > 0:24:07Obviously, there's a lot riding on this, and, you know,
0:24:07 > 0:24:09the pressure to deliver's massive.
0:24:11 > 0:24:13It'd be very embarrassing for her if we mess up.
0:24:13 > 0:24:15So, you know, we've got to pull all the stops out
0:24:15 > 0:24:17to make sure everything's perfect today.
0:24:20 > 0:24:23With such an enormous task ahead,
0:24:23 > 0:24:27Clare has brought in her staff of regular chefs to help out
0:24:27 > 0:24:31if the food is failing to match her exacting standards.
0:24:31 > 0:24:35At the end of the day, it is my reputation, they are my dishes.
0:24:35 > 0:24:37So I'm going to make sure that it's right.
0:24:48 > 0:24:51Shelina's first task is to prepare
0:24:51 > 0:24:54the Scottish island lobsters for poaching,
0:24:54 > 0:24:56considered to be some of the finest in the world.
0:24:56 > 0:24:59She must remove the intestines
0:24:59 > 0:25:02and then insert skewers to keep them straight in the stock.
0:25:02 > 0:25:04This is three-star lobster cooking.
0:25:08 > 0:25:10Shelina, what about the clientele tonight?
0:25:10 > 0:25:13I'm try not to think about that at the moment.
0:25:13 > 0:25:14I want to just do what I can here.
0:25:14 > 0:25:18You realise, if it's not absolutely bang-on, she won't let it go.
0:25:18 > 0:25:22I know. I can't imagine that she would let something imperfect go out.
0:25:22 > 0:25:26- So I'm just going to push through. - I've been in this situation before.
0:25:26 > 0:25:28You look calm, you look happy.
0:25:28 > 0:25:30I'm not trying to scare you. It won't last.
0:25:34 > 0:25:38In order to release the lobster meat from the tails for poaching later,
0:25:38 > 0:25:42Shelina must cook them in a court bouillon for exactly 60 seconds.
0:25:42 > 0:25:45This is my time to shine, I've really got to do it.
0:25:45 > 0:25:47It's the penultimate challenge, really, before the final.
0:25:47 > 0:25:50So just going to do the best I can.
0:25:58 > 0:26:02The pigeons for Andrew's main course are from Bresse.
0:26:02 > 0:26:04Highly valued for their tender flesh,
0:26:04 > 0:26:07they must be butchered with the utmost care,
0:26:07 > 0:26:11as any tear in the skin could mean they dry out when roasted.
0:26:11 > 0:26:13Excellent. So, just, yeah, all like that.
0:26:19 > 0:26:22Andrew, a bit of a nervous disposition about you, today.
0:26:22 > 0:26:24Yeah, I am nervous. It's a really big day.
0:26:24 > 0:26:28And there are lots of things on this dish that I haven't done before.
0:26:28 > 0:26:30Whereabouts in the process are you up to, so far?
0:26:30 > 0:26:34I have prepared the pigeons. I have...
0:26:34 > 0:26:35I'm about to get the sauce on.
0:26:35 > 0:26:37Then I need to prep the vegetables and get those on.
0:26:37 > 0:26:41- I need to get the polenta on. - And that's it?- Yeah.
0:26:41 > 0:26:45- You need to shift.- Yeah. - You need to put a smile on your face.
0:26:45 > 0:26:49And the mentors, they know how good you can be, just show them.
0:27:00 > 0:27:04Tom is making the lemon parfait, the centrepiece of Clare's dessert.
0:27:06 > 0:27:11First, he must boil the sugar and water to exactly 121 degrees...
0:27:12 > 0:27:15..then add it to the whisked egg yolks.
0:27:24 > 0:27:27That's not really right. We have to do it again.
0:27:27 > 0:27:29- So why's it not right? - You're stirring it too much.
0:27:29 > 0:27:31It goes crystallised, if you stir sugar.
0:27:31 > 0:27:36You have to just let it do its own thing. Yeah. So get rid of it.
0:27:40 > 0:27:42Seriously, I'm not happy about it.
0:27:42 > 0:27:45I don't want anything to go wrong. I don't ever want anything to go wrong.
0:27:45 > 0:27:47And so, you know, I'm a little bit miffed that has gone wrong.
0:27:47 > 0:27:49And I just wish I understood why,
0:27:49 > 0:27:51cos then I wouldn't let it happen again.
0:27:51 > 0:27:53He's obviously quite upset about it.
0:27:53 > 0:27:56I'm worried that it might knock his confidence.
0:27:56 > 0:27:58He just needs to forget about that, it's happened now,
0:27:58 > 0:28:00and crack on and just carry on.
0:28:04 > 0:28:07OK, guys, we've got two and a half hours now, until service.
0:28:07 > 0:28:10So right now, you should be starting to almost see the end
0:28:10 > 0:28:12of all your preparations, OK?
0:28:12 > 0:28:17- Maybe we need to, like, pick up the pace a little bit, OK?- Yes, chef.
0:28:17 > 0:28:21Shelina has moved on to the lobster jelly.
0:28:21 > 0:28:24To make its consomme base crystal clear,
0:28:24 > 0:28:29it needs to be clarified by whisking in egg whites.
0:28:29 > 0:28:31If it boils, it will break the raft
0:28:31 > 0:28:34and it will make your stock cloudy again.
0:28:34 > 0:28:38- So we need it to just tick over very, very gently, OK?- Right, OK.
0:28:38 > 0:28:41Like, if this breaks, basically, I've ruined my whole thing
0:28:41 > 0:28:44that I've been working on for, like, two and a half hours. So, yeah.
0:28:46 > 0:28:49- Ah! Don't prod it around. - I'm just checking.
0:28:51 > 0:28:53- You look worried.- Yeah, I am.
0:28:56 > 0:28:59Let's see if the liquid's actually clear.
0:29:01 > 0:29:06So what we're going to end up with is a nice, clear liquid.
0:29:09 > 0:29:11- Taste OK?- Taste that, it's good. Yeah.
0:29:13 > 0:29:16- Yeah, nice. OK.- Really nice. - So now we need to hurry up,
0:29:16 > 0:29:19- cos we need to get the vegetables all prepped.- Yeah, OK.
0:29:19 > 0:29:23And we get them cooked, so they can get pickling.
0:29:30 > 0:29:36On the main course, Andrew has only just begun work on the pigeon legs.
0:29:36 > 0:29:40I'm making ballotines, so that they keep their shape when I poach them.
0:29:40 > 0:29:42Oh...
0:29:42 > 0:29:45Three-star food, it's fiddly. You've got to take your time,
0:29:45 > 0:29:48and I'm not very good at it, is the honest truth.
0:29:51 > 0:29:54With the legs poached and the shape set,
0:29:54 > 0:30:00they must be carefully unwrapped before being confited in duck fat.
0:30:00 > 0:30:03- Is that...? That's what you're going for, isn't it?- Yeah.
0:30:03 > 0:30:06Let's get them on and confited. Because they're twice the size now,
0:30:06 > 0:30:09they're going to take about an hour to cook. OK.
0:30:09 > 0:30:11So we need to get them straight in,
0:30:11 > 0:30:13because you're starting to run out of time now.
0:30:13 > 0:30:17And, also, we need to get the vegetables prepped and cooked,
0:30:17 > 0:30:18parfaits in the freezer.
0:30:23 > 0:30:26It's two hours until service.
0:30:29 > 0:30:33Shelina is still getting her baby vegetables ready for pickling.
0:30:35 > 0:30:37I'd really like to see the vegetables finished
0:30:37 > 0:30:41and in the marinade now, cos they need time to get the flavour.
0:30:41 > 0:30:42Any mistake at this stage now
0:30:42 > 0:30:44is really going to tip you over the edge.
0:30:44 > 0:30:46Because now we're short for time,
0:30:46 > 0:30:50so really need to focus and make sure everything's perfect.
0:30:53 > 0:30:56Shelina. Now the brain's got to switch on.
0:30:56 > 0:30:58She's got to start thinking like a professional chef.
0:30:58 > 0:31:03She's got to start thinking clearly and focus on the task ahead.
0:31:07 > 0:31:08On dessert...
0:31:10 > 0:31:13..Tom is finishing his second attempt at the parfait mix.
0:31:15 > 0:31:17- Is that 15 grams you've just put in there?- Yeah.- You sure?
0:31:17 > 0:31:21- Did you weigh it?- Well, no.- OK, well, you need to weigh it, yeah.
0:31:21 > 0:31:23That could be a problem. All right, fine, carry on now.
0:31:23 > 0:31:26It's already in there, so we need to taste it and make sure it's OK.
0:31:26 > 0:31:31Make sure everything is, yeah, absolutely perfect.
0:31:31 > 0:31:36Nothing seems to be going right. It's been thoroughly awful so far.
0:31:37 > 0:31:40Obviously, there's massive pressure. I really want to deliver.
0:31:47 > 0:31:51Andrew has started on the vegetables for his main.
0:31:54 > 0:31:56I am preparing the carrots.
0:31:56 > 0:31:58And they all need to go from that to a very small carrot.
0:31:58 > 0:32:01I need to turn them, but I've never done that before.
0:32:01 > 0:32:03And it's very precise.
0:32:08 > 0:32:09Chef.
0:32:09 > 0:32:11Yeah? Time, yeah.
0:32:12 > 0:32:13Running a bit tight.
0:32:15 > 0:32:19We've still got quite a way to go, all right?
0:32:24 > 0:32:27Andrew's pigeons still aren't ready, but he's got to start...
0:32:27 > 0:32:30He's still preparing carrots. They should be done by now.
0:32:31 > 0:32:33We might have to start giving him
0:32:33 > 0:32:36a little bit of help just to get us through it, just to finish it off.
0:32:36 > 0:32:40Because I care about it and I want it served right.
0:32:40 > 0:32:43This is a really big dinner, and I want to do it all myself.
0:32:43 > 0:32:47That's the whole point. So that's why I'm getting cross.
0:32:51 > 0:32:54All right, John, we're an hour away from service,
0:32:54 > 0:32:57and the atmosphere in this kitchen has just changed completely.
0:32:59 > 0:33:01Clare is now prowling this kitchen,
0:33:01 > 0:33:05and the smiles have now gone from the faces of our finalists.
0:33:05 > 0:33:07There's a little bit of worry and concern creeping in here,
0:33:07 > 0:33:09and I'm not surprised.
0:33:36 > 0:33:37Mentors are everything.
0:33:37 > 0:33:40So for them to have been able to have been trained
0:33:40 > 0:33:42by some of the best chefs in the business
0:33:42 > 0:33:43is pretty much a dream come true.
0:33:43 > 0:33:46So I'm expecting nothing less than perfection tonight.
0:33:48 > 0:33:52I saw the contestants in the studio, early, at the beginning.
0:33:52 > 0:33:55They've been trained now. They've had amazing experiences.
0:33:55 > 0:33:59Tonight, I'm expecting big, big things from these guys.
0:34:01 > 0:34:03They're going to have to cook their hearts out.
0:34:03 > 0:34:05I want to see a soul,
0:34:05 > 0:34:08I want to feel that in the food that I'm eating tonight.
0:34:11 > 0:34:15If they really have aspirations of being great chefs,
0:34:15 > 0:34:17tonight is the night that they have to prove it.
0:34:19 > 0:34:23Guys, we've got 50 minutes to go. And we're still quite a way behind.
0:34:25 > 0:34:29And now I'm very worried that we're not going to be ready on time.
0:34:29 > 0:34:31You all need to keep a really cool head here.
0:34:31 > 0:34:35- Stay focused and just nail it, yeah?- Yes.
0:34:38 > 0:34:40Realistically, you'd be wanting to be...
0:34:40 > 0:34:43having everything ready to go by, like, seven o'clock.
0:34:43 > 0:34:44Yeah, absolutely.
0:34:44 > 0:34:48To be ready by seven o'clock, pigeons need to be going on by 6:30.
0:34:48 > 0:34:51That gives you 17 minutes now, to get everything absolutely finished
0:34:51 > 0:34:54- before your pigeons are going to start cooking.- Yeah.
0:34:58 > 0:35:01I've still got lots do. I've still got absolutely loads to do and, yeah,
0:35:01 > 0:35:06I've just realised I haven't peeled the beetroot yet.
0:35:06 > 0:35:10And the pigeons aren't even on yet. So still a lot to do.
0:35:10 > 0:35:13And I needed to get them on ten minutes ago.
0:35:21 > 0:35:24- Andrew, you know we're running short of time?- Yeah.
0:35:24 > 0:35:25And I know you don't want any help.
0:35:25 > 0:35:28- I understand 100% that you want to do it all by yourself.- Yeah.
0:35:28 > 0:35:30I'm sure you don't want to keep your guests waiting
0:35:30 > 0:35:32and I most certainly don't.
0:35:32 > 0:35:34- No, I don't.- And I want to get this right.- Yeah.- OK.
0:35:34 > 0:35:38- So we're going to give you a bit of help just to get some jobs done.- OK.
0:35:38 > 0:35:40We're going to get it out on time, all right?
0:35:42 > 0:35:46With Clare's brigade finishing off the vegetables...
0:35:49 > 0:35:53..Andrew can finally start cooking the pigeons.
0:35:54 > 0:35:58- You all right? - I think it's going to be all right.
0:35:58 > 0:36:00Just get the pigeon right.
0:36:00 > 0:36:03If we don't get the pigeon right, we're screwed, no?
0:36:15 > 0:36:19With 40 minutes to go, Shelina's butter stock is ready.
0:36:20 > 0:36:22Now she must start the difficult job
0:36:22 > 0:36:25of poaching the delicate Scottish lobster.
0:36:25 > 0:36:28Can we just get the lobsters in, cooking, please?
0:36:28 > 0:36:30- 56 degrees.- 56 degrees.
0:36:31 > 0:36:34Yeah, the temperature's absolutely perfect, all right.
0:36:34 > 0:36:36Yeah, pop them straight in.
0:36:36 > 0:36:39Make sure the temperature stays at that temperature, OK.
0:36:52 > 0:36:55Tom is back on track with his dessert...
0:36:56 > 0:36:59..but still faces his biggest challenge -
0:36:59 > 0:37:01making the fragile honey tuiles.
0:37:03 > 0:37:04This sugar tuile that he's making
0:37:04 > 0:37:08is going to be the showpiece of the dish.
0:37:08 > 0:37:11The tuile is made up of two different mixtures -
0:37:11 > 0:37:14one honeycomb and one glucose syrup.
0:37:15 > 0:37:19Now cooled, Tom combines them into a powder.
0:37:26 > 0:37:29He's going go do this by hand. Going to do them one-by-one.
0:37:29 > 0:37:32This isn't something that's going to be done quickly.
0:37:32 > 0:37:34He just needs to keep a cool head and not panic.
0:37:34 > 0:37:38I've just put in my first honey crisp
0:37:38 > 0:37:41and I'll officially call this a tester.
0:37:41 > 0:37:45So I think I've just about got enough time to mess a couple up.
0:37:45 > 0:37:49Once melted, he must sculpt them into delicate loops.
0:37:51 > 0:37:53You see, I can't even see that.
0:38:04 > 0:38:06It was a disaster, not a complete disaster.
0:38:06 > 0:38:07I've learned something.
0:38:07 > 0:38:09And hopefully, I'll learn something else next time.
0:38:09 > 0:38:12So this is one that was made earlier. This is mine.
0:38:12 > 0:38:17That's how it was a disaster. But they're the same colour, at least.
0:38:17 > 0:38:19So I am getting there.
0:38:38 > 0:38:42There's some great produce on here. Scottish lobster. Bresse pigeon.
0:38:42 > 0:38:44I just hope they don't waste it.
0:38:45 > 0:38:47It seems quite a difficult menu.
0:38:47 > 0:38:51So if they can pull this off, I think they'll be doing all right.
0:39:00 > 0:39:05Shelina has just 20 minutes before her starter is served.
0:39:07 > 0:39:10I really, really hope I'm going to be on time.
0:39:10 > 0:39:12I'm, like, pushing as hard as I can now.
0:39:15 > 0:39:18- You need to start carving your lobster.- Right, OK.
0:39:23 > 0:39:26The poached Scottish lobster, that's difficult.
0:39:26 > 0:39:28You got to poach it to perfection.
0:39:28 > 0:39:31Even 30 seconds over, it's gone, it's history.
0:39:31 > 0:39:32You know, it's just rubber on a plate.
0:39:34 > 0:39:38We're going to start to plate now, OK? Do we have everything?
0:39:38 > 0:39:40- Yeah.- Let's go.
0:39:48 > 0:39:52Clare, her food is precise, beautiful,
0:39:52 > 0:39:54it relies heavily on the execution of simplicity,
0:39:54 > 0:39:56which, we all know, as professional chefs,
0:39:56 > 0:39:58is the single, most difficult thing to get right.
0:40:02 > 0:40:04You need to get it tidier than that, OK?
0:40:04 > 0:40:07Can you see this one's all nicely in the centre of the plate,
0:40:07 > 0:40:10and that's, kind of, fallen down?
0:40:10 > 0:40:13We might have to dress that one again. We'll take it all back off.
0:40:13 > 0:40:15You're not feeling stressed now, are you?
0:40:15 > 0:40:17No, just finding it difficult putting it together.
0:40:17 > 0:40:20- You know it tastes good. - Yeah, it does taste good.- All right.
0:40:20 > 0:40:22OK. So...
0:40:25 > 0:40:27Be confident in yourself, you know.
0:40:27 > 0:40:30There needs to be like a beautiful vase of flowers,
0:40:30 > 0:40:32showcasing all of the ingredients.
0:40:35 > 0:40:39- It's starting to look really good, OK.- OK.- Let's move to the next one.
0:40:43 > 0:40:47Now you've got it. Perfect.
0:40:56 > 0:40:59It needs to go straightaway. So you need to shout for some service.
0:40:59 > 0:41:02- Service, please.- Yes.
0:41:11 > 0:41:16- Thank you very much.- You all right? Well done. Are you happy?
0:41:16 > 0:41:20I found that really hard. So much harder than I thought.
0:41:20 > 0:41:23It's something that you, yeah, you don't realise just maybe...
0:41:23 > 0:41:26- How many processes. - ..how something can be so simple...
0:41:26 > 0:41:29- I know.- ..but so complicated at the same time.
0:41:29 > 0:41:31- Thank you very much. - No, it's cool. Well done.
0:41:46 > 0:41:48The poached Scottish lobster is served
0:41:48 > 0:41:51with rolls of Lardo di Colonnata,
0:41:51 > 0:41:53pickled baby vegetables,
0:41:53 > 0:41:55cubes of lobster jelly,
0:41:55 > 0:41:58and a tarragon, tomato and coral vinaigrette.
0:42:01 > 0:42:05Right, I've got to say, the presentation of my dish is perfect.
0:42:05 > 0:42:06It looks a joy.
0:42:14 > 0:42:17I thought it was a beautiful dish. Very accomplished.
0:42:17 > 0:42:21The lobster, beautifully tender and succulent.
0:42:21 > 0:42:24Visually, it was awesome. I can see there's loads of work
0:42:24 > 0:42:27in the preparation of the vegetables, they're beautifully prepared.
0:42:27 > 0:42:30I thought the lobster was cooked really well.
0:42:30 > 0:42:32Well, I really enjoyed the dish, actually.
0:42:32 > 0:42:34Definitely, it's a very complex dish.
0:42:34 > 0:42:36So I think really...
0:42:36 > 0:42:39for me, for this dish...the goal.
0:42:39 > 0:42:41Perfect dish. I think it was fantastic.
0:42:41 > 0:42:43I would very happily sit in a Michelin-star restaurant
0:42:43 > 0:42:45and pay good money for that. Thought it was great.
0:42:59 > 0:43:02Many congratulations.
0:43:02 > 0:43:03You absolutely nailed it.
0:43:03 > 0:43:07Presentation-wise, cooking-wise, everything was great.
0:43:07 > 0:43:08Fantastic effort.
0:43:08 > 0:43:10I'd just like to thank all of you for being involved
0:43:10 > 0:43:13in our journey in MasterChef.
0:43:13 > 0:43:18It's been amazing, and I have learnt so much. Thank you very much.
0:43:35 > 0:43:39Incredible day. I just can't believe I just did that.
0:43:45 > 0:43:48It makes me think how far I've come from, you know,
0:43:48 > 0:43:52an amateur big mama cook to this,
0:43:52 > 0:43:56cooking elegant and beautiful food.
0:43:56 > 0:43:59I won't forget this, ever.
0:44:03 > 0:44:10Back in the kitchen, Tom is still trying to master his honey tuiles.
0:44:12 > 0:44:14I've got two that are close to being
0:44:14 > 0:44:16how they should be, they're not perfect yet.
0:44:16 > 0:44:18But at least I'm getting there.
0:44:29 > 0:44:35- There was some satisfaction there. - Good on you.
0:44:35 > 0:44:38And now it's just about being patient, getting the others done.
0:44:44 > 0:44:46Yeah, that's it. Now you've got it.
0:44:46 > 0:44:48Looking really good.
0:44:50 > 0:44:53I'm very happy that you've stood here and you've done this properly.
0:44:53 > 0:44:56- Yeah.- Cos this is going to make all the difference to your dish.
0:44:56 > 0:44:58It looks really good.
0:45:01 > 0:45:03With minutes before service,
0:45:03 > 0:45:07the main course is finally coming together.
0:45:14 > 0:45:17Andrew. The pigeons and now rested, yeah?
0:45:17 > 0:45:21- And you're confident that they're perfectly cooked? You are?- I am.
0:45:21 > 0:45:22One of them... I've done an extra one.
0:45:22 > 0:45:25- One of them is a bit pinker than the others, I think. So...- OK.
0:45:25 > 0:45:29- So you're confident? - We'll check that one.- OK.
0:45:30 > 0:45:33Andrew, he seems to be quite happy
0:45:33 > 0:45:35that the pigeons are cooked properly,
0:45:35 > 0:45:38and, you know, I'm just going to wait and see.
0:45:38 > 0:45:42He's a lot more relaxed than I am about it.
0:45:42 > 0:45:45And a lot more confident than I am, which might be a bit misplaced.
0:45:45 > 0:45:49It could be a disaster if they're not cooked properly.
0:45:55 > 0:45:58Come on, Andrew, we need to get this on the pass now, yeah?
0:46:00 > 0:46:02- You ready to start dressing? - Yeah.- OK, let's go.
0:46:10 > 0:46:13We need to speed up, cos it needs to go out hot. OK?
0:46:13 > 0:46:15Make sure the pigeon leg is on the right...the skin-side up.
0:46:15 > 0:46:19Yeah? And don't panic at this stage, just do it, yeah.
0:46:20 > 0:46:23Roast Bresse pigeon with confit leg. Ah, a true classic.
0:46:23 > 0:46:27I love pigeon - it's my favourite all-time meat.
0:46:34 > 0:46:36We need to really hurry up now.
0:46:36 > 0:46:40The pigeon's starting to overcook, it's hot, it needs to go.
0:46:40 > 0:46:43My concern will be for the pigeon. Got a table of seven people,
0:46:43 > 0:46:47to make it right, this is very complicated, for me.
0:46:49 > 0:46:51Last two pigeons on the plate.
0:46:52 > 0:46:55- Yeah, OK. Go, send it.- Service.
0:47:00 > 0:47:02- All right.- Thank you.
0:47:02 > 0:47:06- You happy now?- Happy now. - Difficult.- Very difficult.
0:47:06 > 0:47:08Not as easy as you think. No.
0:47:09 > 0:47:13- Hopefully, they'll enjoy it. - Hope so.
0:47:25 > 0:47:28The roasted Bresse pigeon with confit leg
0:47:28 > 0:47:31has been served with grilled polenta,
0:47:31 > 0:47:34smoked pork belly,
0:47:34 > 0:47:38braised baby vegetables and a pigeon jus.
0:47:40 > 0:47:42I'm looking around at the different dishes,
0:47:42 > 0:47:44every single one is identical.
0:47:46 > 0:47:49This looks a serious, serious piece of cooking.
0:47:56 > 0:48:00I think it's absolutely delicious. Everything's cooked so beautifully.
0:48:00 > 0:48:03It was just fantastic. It was great.
0:48:03 > 0:48:05I mean, if I had people in my kitchen producing food like that,
0:48:05 > 0:48:07I'd be a very happy bunny.
0:48:07 > 0:48:11I cannot believe that this cooking was one of the contestants
0:48:11 > 0:48:14that I was in the studio with. Unbelievable.
0:48:25 > 0:48:28- Good evening.- Good evening.
0:48:30 > 0:48:31Andrew, oh, my goodness me.
0:48:31 > 0:48:34When I was in the studio with you, you gave me a dish
0:48:34 > 0:48:39that was, like, the most catastrophic dish I've ever had.
0:48:39 > 0:48:43- It had so many ingredients.- Yeah.
0:48:43 > 0:48:47- You had spoots - razor clams - cooked with whisky.- Oh.
0:48:47 > 0:48:51- LAUGHTER - Oh, I'm glad I wasn't there.
0:48:51 > 0:48:56Tonight, you have gone the full circle.
0:48:56 > 0:48:58Many, many congratulations.
0:48:58 > 0:49:02- Unbelievable cooking.- It's an incredible privilege to cook for you.
0:49:27 > 0:49:30That's going to take a long time to sink in.
0:49:41 > 0:49:42I...
0:49:43 > 0:49:45..really...
0:49:45 > 0:49:47I can't believe it.
0:49:49 > 0:49:50Cannot believe it.
0:50:08 > 0:50:11To make a good parfait is, actually, quite difficult.
0:50:11 > 0:50:13So I'm really interested to see
0:50:13 > 0:50:16how that's going to come out on the plate.
0:50:20 > 0:50:22These are beautiful, these parfaits.
0:50:25 > 0:50:27It's cos you put them into the moulds so nicely
0:50:27 > 0:50:29with your little palette knife.
0:50:29 > 0:50:31- You should be used to doing that, shouldn't you?- I am.
0:50:31 > 0:50:35- That's pretty much my life. - You did it better than I can do it.
0:50:39 > 0:50:43Before serving, the parfaits must be rolled in a fine, lemon sugar.
0:50:51 > 0:50:56To finish, Tom adds flakes of gold leaf to his tuiles.
0:50:58 > 0:51:01- OK, Tom, we need to plate up now.- Yeah, OK.
0:51:02 > 0:51:04You're going to do this all by yourself,
0:51:04 > 0:51:07cos you've done it all by yourself so far.
0:51:16 > 0:51:19If they can it pull off, can follow the recipe and execute it very well,
0:51:19 > 0:51:22then I think we've got a great dessert coming our way.
0:51:35 > 0:51:37As soon as the sorbet goes on, we need to send.
0:51:37 > 0:51:39You need to shout for some service.
0:51:40 > 0:51:43Service, please. These first two can go.
0:51:49 > 0:51:51Perfect. Last two.
0:52:04 > 0:52:09- Well done.- Thank you very much. - Ah. Well done. You all right?
0:52:09 > 0:52:12- Yeah, really enjoyed it. - I think you did a phenomenal job.
0:52:12 > 0:52:14Really, really good.
0:52:14 > 0:52:16- I'm really happy with that.- Stunning.
0:52:16 > 0:52:19Going to want to see it on your restaurant menu, yeah?
0:52:19 > 0:52:21- OK?- You'll be waiting a long time before that.
0:52:34 > 0:52:40The lemonade parfait is topped with sheep's milk sorbet
0:52:40 > 0:52:42inside the honey sugared tuile,
0:52:42 > 0:52:44and served with dots of bergamot gel
0:52:44 > 0:52:47and confit lemon.
0:52:48 > 0:52:52I think this is a very classy and a very sexy dessert.
0:52:52 > 0:52:56The sugar is gorgeous. The threads are really fine.
0:52:56 > 0:52:59That's a really hard technique.
0:52:59 > 0:53:03For an amateur to execute at this level is actually phenomenal.
0:53:09 > 0:53:10Mmm.
0:53:10 > 0:53:13Fantastic. I get the flavour of the honey.
0:53:13 > 0:53:16It's great, they've captured that flavour in the tuile.
0:53:16 > 0:53:18And to make it so intricate is fantastic.
0:53:18 > 0:53:21I felt the parfait, the texture, was just sublime.
0:53:21 > 0:53:24The sorbet just knocked me out. I loved the sorbet.
0:53:24 > 0:53:27I love the way the ice cream went with the parfait.
0:53:27 > 0:53:29A brilliant dessert.
0:53:29 > 0:53:33The bitterness of the lemon, a little bit preserve, was very nice.
0:53:33 > 0:53:37And, yes, the work on the sugar was impressive.
0:53:37 > 0:53:40All the elements in this dessert are perfect.
0:53:40 > 0:53:44This, I think, shows a pastry chef in the making.
0:53:53 > 0:53:57- Good evening. - Tom, I'm almost speechless.
0:53:57 > 0:54:01I can't believe that you are the same person
0:54:01 > 0:54:06who prepared that...lemon tart...
0:54:06 > 0:54:09who has just prepared that amazing dessert right now.
0:54:09 > 0:54:14It was executed beautifully.
0:54:14 > 0:54:16You must be very, very, very proud.
0:54:16 > 0:54:19And I don't say that to very many people, I can assure you.
0:54:19 > 0:54:21- Thanks very much. - So, congratulations.
0:54:21 > 0:54:23Thank you, that means a lot.
0:54:23 > 0:54:26Thanks for all your help throughout the competition.
0:54:26 > 0:54:29It's been a pleasure for me to cook for you tonight.
0:54:29 > 0:54:32- Thank you.- Well done, Tom. - Thank you.
0:54:54 > 0:54:57It's terrifying to be stood in front of those chefs.
0:54:57 > 0:55:00But for them to turn around and give such high praise
0:55:00 > 0:55:05for some work that I've done, you know, it's absolutely wonderful.
0:55:05 > 0:55:08It's the sort of thing that you enter the competition for.
0:55:20 > 0:55:23They never dreamt they could produce food like they did tonight.
0:55:23 > 0:55:27All three of them should be really, really proud of themselves.
0:55:30 > 0:55:34That was one of the hardest but most rewarding days I'd ever had.
0:55:37 > 0:55:39Next time I cook, it's to win MasterChef.
0:55:39 > 0:55:42So I've just got to pull everything I've learned together,
0:55:42 > 0:55:46cook to perfection, like we did today,
0:55:46 > 0:55:49and see if I can win.
0:55:51 > 0:55:54You know, knowing that the next time I'm going to be cooking
0:55:54 > 0:55:57is going to be for John and Gregg for the last time
0:55:57 > 0:55:59to decide who wins MasterChef.
0:55:59 > 0:56:01After today, I'm confident.
0:56:04 > 0:56:08I think if I do myself justice, then the chances are I might win.
0:56:12 > 0:56:17It's just been unbelievable. I just feel really proud today.
0:56:17 > 0:56:20Three plates of food, that's all I've got left.
0:56:20 > 0:56:23But, you know what, I've just got to be confident,
0:56:23 > 0:56:26I've got to stay focused and just truly believe that I can do it.
0:56:29 > 0:56:31I would love to win.
0:56:33 > 0:56:34They created magic tonight, John,
0:56:34 > 0:56:37but who can create magic for the final cook-off?
0:56:52 > 0:56:56For these three, the journey is almost over.
0:56:58 > 0:57:00Tomorrow night,
0:57:00 > 0:57:02Andrew,
0:57:02 > 0:57:03Shelina
0:57:03 > 0:57:07or Tom will be crowned MasterChef Champion.
0:57:10 > 0:57:13Ladies and gentlemen, let's cook.
0:57:24 > 0:57:28Subtitles by Red Bee Media Ltd