0:00:02 > 0:00:06'MasterChef's search for its champion has come to an end.
0:00:06 > 0:00:10'From a determined group of 12,
0:00:10 > 0:00:15'one by one the amateurs have fallen away...
0:00:18 > 0:00:23'..leaving just three exceptional cooks.
0:00:24 > 0:00:30'Tonight, one of them will become MasterChef Champion 2012.'
0:00:53 > 0:00:59I was born in Darlington and then we moved to Redcar on the seaside near Middlesbrough.
0:01:01 > 0:01:05I was there till I was 12 and that's when we moved down to Ilkley
0:01:05 > 0:01:08and I've been here ever since.
0:01:14 > 0:01:17- When did you dig these out? - I was rooting through the attic.
0:01:19 > 0:01:21Look at that one.
0:01:21 > 0:01:24I've got an older brother and sister.
0:01:27 > 0:01:30How old's Dad there? Cos his hair's quite thick.
0:01:32 > 0:01:34Look at that smiley little boy.
0:01:37 > 0:01:40Oh, my God.
0:01:42 > 0:01:47I did really enjoy school, but once I got to sixth form,
0:01:47 > 0:01:50really didn't do much. I did the first year.
0:01:51 > 0:01:55Repeated it. Then sacked it off.
0:02:00 > 0:02:04Then started plastering pretty much straight away.
0:02:06 > 0:02:09I never intended to stay in it.
0:02:09 > 0:02:14The weeks went by and I thought, "I don't know what else to do so I'll do this."
0:02:15 > 0:02:21However good you are at a job, you'll be a million times better if it's something you want to do
0:02:21 > 0:02:25and it's something you enjoy and you have got passion for it.
0:02:27 > 0:02:30And that's how I feel about food.
0:02:32 > 0:02:36Dad had caught five sea trout. I went, "Oh, I've got one, Dad!"
0:02:36 > 0:02:43He didn't ever tell anyone about his interest in cooking and he's gone and done this all off his own back.
0:02:43 > 0:02:46He's made it for himself, hasn't he? Yeah.
0:02:46 > 0:02:49- I need some plastering.- You're looking at the wrong brother.
0:02:49 > 0:02:52The only other thing he's ever enjoyed as much
0:02:52 > 0:02:55has been football and girls.
0:02:55 > 0:02:59So for him to find something he is this good at,
0:02:59 > 0:03:01it's just brilliant. So proud.
0:03:04 > 0:03:06I want to work in a top kitchen.
0:03:06 > 0:03:10To think that I might be able to one day make a career out of that is brilliant.
0:03:10 > 0:03:14I know that, you know, given the chance, put me in a kitchen,
0:03:14 > 0:03:17I'll live there, it's fine. I'm happy.
0:03:20 > 0:03:25The first time that Tom cooked for us, I realised we had found somebody very special.
0:03:25 > 0:03:28It's very, very clever.
0:03:30 > 0:03:33Some of Tom's dishes are way out there.
0:03:33 > 0:03:39It reminds me of a Thai pineapple curry but in dessert form. I think it's really exciting.
0:03:40 > 0:03:44The idea of a pasta ravioli filled with something sweet is brilliant.
0:03:44 > 0:03:48If you had that in a restaurant, you would want to write about it.
0:03:49 > 0:03:52Your duck-egg fondue, it's small,
0:03:52 > 0:03:54it's precise, it's elegant.
0:03:56 > 0:04:02Some of his dishes are breathtaking. Who dreams up these sorts of dishes? Only a Tom.
0:04:02 > 0:04:05The competition, it's so tough.
0:04:09 > 0:04:12This dish smacks of one thing - running out of time.
0:04:13 > 0:04:17- How long, Tom?- I'd have said three minutes.- You'll be lucky.
0:04:17 > 0:04:19Has it all gone horribly wrong in the kitchen?
0:04:19 > 0:04:22You ran out of time again, didn't you?
0:04:22 > 0:04:25It was really difficult to get here. I've made so many mistakes.
0:04:25 > 0:04:28Where's the sauce? Criminal.
0:04:28 > 0:04:31Burnt.
0:04:31 > 0:04:33Well-coloured, Gregg. Well-coloured.
0:04:33 > 0:04:36That looks like somebody's made a tart and dropped it.
0:04:40 > 0:04:42I really don't know where to start.
0:04:43 > 0:04:48- It's almost sashimi, this fish. - Bugger, Tom.
0:04:48 > 0:04:53I've put the mistakes behind me now and I've learnt from every single one.
0:04:53 > 0:04:56Really, really good. Well done.
0:04:56 > 0:04:59I'm ten times a better chef than when I entered the competition.
0:04:59 > 0:05:04You must be very, very, very proud. And I don't say that to very many people, I can assure you.
0:05:04 > 0:05:08Thanks a lot. Thank you.
0:05:10 > 0:05:14One day I want to have my own Michelin Star,
0:05:14 > 0:05:16closely followed by my second and third.
0:05:25 > 0:05:27I was born in Hereford.
0:05:29 > 0:05:33There were three boys, me and my two younger brothers.
0:05:34 > 0:05:37We used to spend our summers in France
0:05:37 > 0:05:41on our bikes chasing insects and animals and collecting fruit in the lanes.
0:05:43 > 0:05:48It is easy to fall in love with food when you're in France because you're surrounded by it.
0:05:50 > 0:05:54- Hello!- Dad!- Daddy? Yes.- Dad!
0:05:54 > 0:05:57My father is Japanese.
0:05:57 > 0:06:00My mum, she went to teach in Japan and that's how she met my father.
0:06:00 > 0:06:04They got married and they ended up coming back here.
0:06:04 > 0:06:06My mum, she's always loved food.
0:06:06 > 0:06:09She taught me to cook, she taught my brothers to cook.
0:06:10 > 0:06:12I left school
0:06:12 > 0:06:16and I went to Oxford University and that's where I met Jemma.
0:06:18 > 0:06:21We both played hockey and he was the hockey coach
0:06:21 > 0:06:23and he was in the next-door college to me.
0:06:25 > 0:06:29I worked away at Jemma and I think our first date, I invited her over
0:06:29 > 0:06:34for a bottle of Pouilly-Fume, which was... Yeah, it was...
0:06:34 > 0:06:37Well, it was £14. That's like 12 pints.
0:06:42 > 0:06:47We started to think about life together, and I spent three years in denial before I popped the question.
0:07:00 > 0:07:04It would mean a massive amount to us as a family if he were to win,
0:07:04 > 0:07:07cos it would be the beginning of the next stage in our lives.
0:07:09 > 0:07:11From the moment Andrew walked through the doors,
0:07:11 > 0:07:15we realised we had a cook who was technically gifted.
0:07:15 > 0:07:19I love it. I mean, I absolutely love it.
0:07:19 > 0:07:23The amount of procedure, the method, the technique,
0:07:23 > 0:07:26the presentation in his dishes, John, is awe-inspiring.
0:07:26 > 0:07:30That's a really technically gifted chef that's prepared this.
0:07:30 > 0:07:36Mm! The macaroons. They're so sharp, as well. It's beautiful.
0:07:36 > 0:07:41It's vibrant, it's exciting, it's fun. It is Spain on a plate.
0:07:41 > 0:07:44I think this may be the best cooking you've done so far, Andrew.
0:07:45 > 0:07:48Olive, chocolate and rosemary ice cream.
0:07:48 > 0:07:51That is genius!
0:07:53 > 0:07:55Andrew, I'm really impressed with this.
0:07:55 > 0:08:00- Thank you. - That's cooking from a professional chef, not an amateur chef.
0:08:01 > 0:08:05For Michel Roux Jr to say that, it makes your whole day.
0:08:05 > 0:08:09It was just great, you know? You could just keep stuffing them in.
0:08:09 > 0:08:11That is proper cooking.
0:08:11 > 0:08:15Lots of ingredients, lots of hard work, on a plate in a sophisticated manner.
0:08:15 > 0:08:20You have to continue to deliver at this level cos now we know how good you can truly cook.
0:08:20 > 0:08:23I always try and do as much as I possibly can.
0:08:23 > 0:08:26In so doing, I ran out of time.
0:08:26 > 0:08:30- You're supposed to serve in two minutes.- I'm running behind. - Go and tell them you'll be late.
0:08:30 > 0:08:33Yep. I'm running a few minutes late, I'm afraid.
0:08:34 > 0:08:36Keep on working!
0:08:38 > 0:08:41- Five minutes. The guests are waiting! Yeah?- OK. OK.- Come on.
0:08:41 > 0:08:47Running a bit tight. I'm going to give you a little bit of help, just to get some jobs done.
0:08:48 > 0:08:51I always try and do as much as I possibly can.
0:08:53 > 0:08:55I've been so guilty of over-complicating my dishes.
0:08:55 > 0:09:00This, for me, is a classic example of somebody trying too hard.
0:09:01 > 0:09:05When you put them all together, it just doesn't work for me.
0:09:05 > 0:09:10In my mouth now I've got a floral, sweet, oaty, fish biscuit.
0:09:10 > 0:09:14There's too many flavours for me. It's just not right.
0:09:16 > 0:09:21But the amount I've learnt, I feel a massive step closer to cooking professionally.
0:09:21 > 0:09:22Hot! Hot!
0:09:22 > 0:09:28Tonight, you have gone the full circle. Unbelievable cooking. Really fantastic.
0:09:28 > 0:09:30ALL CLAP
0:09:30 > 0:09:33That's going to take a long time to sink in.
0:09:37 > 0:09:41I've had the greatest few months of my life ever
0:09:41 > 0:09:44and not only was it really brilliant for me...
0:09:45 > 0:09:49..but it will be brilliant for us in the future, I hope.
0:09:57 > 0:10:00I was born in Southampton and grew up in Southampton.
0:10:02 > 0:10:05Both parents are from Mauritius.
0:10:11 > 0:10:16I was 13 when my dad passed away, so I was quite young.
0:10:22 > 0:10:24It was a sudden thing, so it was a real shock,
0:10:24 > 0:10:30and my mum had to... She had to just get really strong very, very quickly
0:10:30 > 0:10:32and look after three kids.
0:10:39 > 0:10:44When I was 14, we had to choose work experience and I wanted to choose catering.
0:10:44 > 0:10:47My mum wanted me to do something more academic.
0:10:47 > 0:10:51Me and my husband always said to her, "No, you can't do catering,
0:10:51 > 0:10:55"you have to be a graduate first," because education comes first in our family.
0:10:57 > 0:11:00At college, I did a degree in psychology
0:11:00 > 0:11:04and then moved to London when I was about 18.
0:11:05 > 0:11:08I met Andrea in a bar.
0:11:09 > 0:11:11I told her I was from Italy.
0:11:11 > 0:11:14She was like, "I can cook gnocchi from scratch!"
0:11:14 > 0:11:17I was like, "Oh, that's good for me!"
0:11:17 > 0:11:21She's caring, passionate, she's funny, she's beautiful.
0:11:21 > 0:11:23Good girl.
0:11:26 > 0:11:28Hello!
0:11:28 > 0:11:31My knife needs sharpening.
0:11:31 > 0:11:36My mum's a brilliant cook. I've learnt everything from her. I'm basically her sous chef.
0:11:36 > 0:11:38She's a very good cook.
0:11:38 > 0:11:40That's OK.
0:11:40 > 0:11:44- I won't tell her to her face, but she is. - SHE LAUGHS
0:11:46 > 0:11:48Yummy, yummy! What you having?
0:11:48 > 0:11:52My mum and dad came to this country for a reason.
0:11:52 > 0:11:55They wanted us to do well and be successful.
0:11:55 > 0:11:59I know that I'm doing something that I genuinely believe in.
0:11:59 > 0:12:03To follow my dream and do something in food would mean so much.
0:12:03 > 0:12:08It's not just me now, it's everyone who's supported me along the way, my family, my husband.
0:12:10 > 0:12:13You know, I want to do everyone proud, not just myself.
0:12:16 > 0:12:20Shelina sets my taste buds on fire.
0:12:20 > 0:12:25It's from the Indian Ocean, it's unique to her. John, it's beautiful.
0:12:25 > 0:12:29The flavours of that dish I think are simply stunning.
0:12:29 > 0:12:33That may well be one of the best desserts I've had ever.
0:12:35 > 0:12:38I think your chestnut pasta is beautifully made.
0:12:38 > 0:12:42Absolutely perfect. You're on a roll, sugarplum.
0:12:44 > 0:12:49You've combined skill and real understanding of cooking, but also the marriage of flavours,
0:12:49 > 0:12:52and so many chefs don't understand that.
0:12:52 > 0:12:56There's serious cookery skill here. This woman knows what she's doing.
0:12:58 > 0:13:02Beautifully cooked fish and coriander seeds and cumin.
0:13:02 > 0:13:05You've come home. I'm really, really proud of you.
0:13:05 > 0:13:08Thank you.
0:13:08 > 0:13:13Shelina quite simply has served me some of the best dishes I have ever eaten on MasterChef ever.
0:13:14 > 0:13:18- Right, I'm ready to go. - The girl is a star.
0:13:18 > 0:13:22It is actually ridiculous, the challenges we've been put through.
0:13:22 > 0:13:27- You are so clever to do all this. - It might be clever or crazy, we don't know which one yet.
0:13:27 > 0:13:30- The first time I've made doughnuts. - Look at those bad boys.
0:13:30 > 0:13:34I can't believe I just took some mango tarts on a golf buggy to a blast chiller.
0:13:35 > 0:13:38Nuts.
0:13:38 > 0:13:40There's been quite a few low points.
0:13:40 > 0:13:42It's not very smart looking.
0:13:44 > 0:13:47It's all a little bit sloppy. Texture's a little bit wet.
0:13:47 > 0:13:50Your lamb's not cooked. Nowhere near.
0:13:50 > 0:13:53I don't know if this feels right. That's not right, is it?
0:13:55 > 0:13:58But I think I've learnt so much.
0:14:00 > 0:14:06It's starting to look really good. Perfect. Well done. You OK?
0:14:09 > 0:14:12I'd happily sit in a Michelin Star restaurant and pay money for that.
0:14:14 > 0:14:16You've absolutely nailed it.
0:14:16 > 0:14:18ALL CLAP
0:14:22 > 0:14:25It's been crazy, but I'd love to win. I'd absolutely love to win.
0:14:27 > 0:14:29But I'm just nervous.
0:14:31 > 0:14:33It's scary as hell.
0:14:33 > 0:14:36- SHE LAUGHS - It's really scary.
0:15:06 > 0:15:09Today is up there with the biggest days of my life.
0:15:09 > 0:15:12I'm thinking about, "What if I win? What if I don't win?"
0:15:12 > 0:15:14All I can do is do my best.
0:15:19 > 0:15:23Today is massive. I'm well-prepared, I'm well-practised
0:15:23 > 0:15:26and I know what I've got to do.
0:16:16 > 0:16:18You should be very proud of yourselves.
0:16:19 > 0:16:23There are now three plates of food between you
0:16:23 > 0:16:26and the title of MasterChef Champion.
0:16:27 > 0:16:31You have to prove to us that you are the best.
0:16:32 > 0:16:37Three hours, and at the end of this, one champion.
0:16:39 > 0:16:41Ladies and gentlemen, let's cook.
0:16:57 > 0:17:01This is it. This is what we've been waiting for for months.
0:17:02 > 0:17:06The culmination of all the tasks that we've done.
0:17:08 > 0:17:12And I've got to turn out the best food I've ever cooked in my life.
0:17:19 > 0:17:22Shelina, how exciting is this?
0:17:22 > 0:17:24Erm, it's sickeningly exciting.
0:17:24 > 0:17:27I haven't slept for about a week.
0:17:27 > 0:17:30Erm, but yeah, it's just literally the best thing I've ever done.
0:17:30 > 0:17:34What are you going to cook, Shelina, that's going to put a big smile on our face?
0:17:34 > 0:17:38My starter is basically my kind of version of a Mauritian octopus salad
0:17:38 > 0:17:43with brown shrimp jelly, mango and apple vinegar
0:17:43 > 0:17:45and lots of other flavours going through it.
0:17:45 > 0:17:50My main is a mutton curry with marinated bone marrow,
0:17:50 > 0:17:52Swiss chard and a green banana pickle.
0:17:52 > 0:17:57And for dessert, it's going to be a mango cannelloni with lime zest curd through it,
0:17:57 > 0:18:02a coconut and rum blancmange and a white chocolate and coconut samosa.
0:18:02 > 0:18:06You have given yourself a huge amount of work to do.
0:18:06 > 0:18:11I absolutely love these dishes. I think what I would like to happen is when you taste it,
0:18:11 > 0:18:15you kind of feel that you're sitting on a beach and just having the best time of your life.
0:18:15 > 0:18:18So that's what I'm hoping to achieve today.
0:18:23 > 0:18:29What I'm actually cooking are things that my family love. But it's on a completely different level.
0:18:30 > 0:18:36I've waited to do these for the final. These are dishes I didn't want to show off until the end.
0:18:39 > 0:18:43Her first course, a Mauritian octopus salad...
0:18:46 > 0:18:51..with an apple and mango vinaigrette and a brown shrimp jelly.
0:18:54 > 0:18:58That is marvellous. That's my sort of food.
0:19:02 > 0:19:07Her risk is the octopus. It can't be chewy and it can't be dry.
0:19:08 > 0:19:12It is the hardest piece of seafood to cook, so that is the biggest challenge.
0:19:13 > 0:19:17I just hope it's lovely and succulent.
0:19:21 > 0:19:24Shelina's main course is a mutton curry...
0:19:27 > 0:19:30..a green banana pickle...
0:19:33 > 0:19:36..and a celebratory rice dish, a biryani.
0:19:39 > 0:19:45Mutton, a big piece of old lamb, strong in flavour,
0:19:45 > 0:19:50quite tough, she has to make sure that's cooked down really well, long and slow,
0:19:50 > 0:19:52so it falls apart and melts in your mouth,
0:19:52 > 0:19:57otherwise we'll just end up with big, tough bits of lamb.
0:19:57 > 0:20:02I love a curry and I've got a feeling I may be tasting the best mutton curry I've ever tasted today.
0:20:03 > 0:20:07But how do you make that look smart and turn it into a MasterChef-winning dish?
0:20:16 > 0:20:22I have to say, I think Shelina's dessert sounds fantastic.
0:20:24 > 0:20:26I get a tingle when I think about it.
0:20:26 > 0:20:30She's got a mango and lime cannelloni.
0:20:32 > 0:20:35A white chocolate and pistachio samosa.
0:20:36 > 0:20:39And she's got a rum and coconut blancmange.
0:20:39 > 0:20:43I don't think she's just trying to win MasterChef, I think she's trying to marry me.
0:20:45 > 0:20:48There's so much that can go wrong.
0:20:48 > 0:20:51The most important thing is that everything is set properly.
0:20:51 > 0:20:57Blancmange not setting, you end up with coconut cream. The samosas being all runny rather than sticky.
0:20:59 > 0:21:04Shelina wants us to be sitting on a beach in the sunshine eating our food.
0:21:05 > 0:21:11I think that's fantastic. Evocative food is the best type of food. It makes you smile.
0:21:12 > 0:21:17I pray she gets everything done, because her menu sounds brilliant.
0:21:17 > 0:21:20There's no turning back now. There's only one winner today.
0:21:21 > 0:21:24I'm going to do everything that I can to win this.
0:21:27 > 0:21:30Finalists, one hour has gone.
0:21:31 > 0:21:33You've had your first 60 minutes.
0:21:46 > 0:21:48One more chance to cook for John and Gregg.
0:21:50 > 0:21:56I want to take it out of their hands and give them the food I've been aiming for the whole way through
0:21:56 > 0:22:02and actually execute everything how I want to, and hopefully that'll be enough.
0:22:05 > 0:22:08How far away are you from a building site now, Tom?
0:22:08 > 0:22:12- I'm never far enough. Never. - HE LAUGHS
0:22:12 > 0:22:16Today is massive. You know, I'm a very competitive person.
0:22:16 > 0:22:21I've always said that I want to win. I feel like today I'm going to peak
0:22:21 > 0:22:24and hopefully give you three plates of food that I'm happy with.
0:22:24 > 0:22:28If I do that then I'm very confident.
0:22:28 > 0:22:33- What are you cooking for us? - I'm doing a sort of Thai-influenced langoustine consomme
0:22:33 > 0:22:36followed by a ballotine of quail stuffed with chicken livers,
0:22:36 > 0:22:40morels, truffles and Madeira sauce. And for dessert
0:22:40 > 0:22:43I'm going to do the rhubarb amuse-bouche that I did for you.
0:22:43 > 0:22:45- Rhubarb spaghetti?- Yep.
0:22:45 > 0:22:51- Ha-ha-ha! - With a raspberry tuile basket filled with an aerated basil panna cotta
0:22:51 > 0:22:54and I'm doing some white chocolate and olive oil dressing
0:22:54 > 0:22:58as a full-on a la carte dessert as it would be in my restaurant.
0:22:58 > 0:23:03- Do you feel like it could be yours today?- I definitely feel like I've got what it takes to win today.
0:23:04 > 0:23:06I need to beat the other two.
0:23:13 > 0:23:16His first course,
0:23:16 > 0:23:20a langoustine consomme with Thai flavours and coconut noodles.
0:23:21 > 0:23:26I really, honestly cannot wait! That is beautiful!
0:23:28 > 0:23:31Now, the coconut noodles are the dangerous thing.
0:23:33 > 0:23:36He is taking a setting agent
0:23:36 > 0:23:39and he is making with coconut milk
0:23:39 > 0:23:41thin jelly bits of coconut...
0:23:44 > 0:23:46..and dropping them into the consomme itself.
0:23:57 > 0:24:03His issue is that consomme has to be sparkling and crystal clear.
0:24:06 > 0:24:09If that consomme is cloudy in any way and those noodles don't work...
0:24:12 > 0:24:16..we're going to have a coconut and langoustine soup.
0:24:20 > 0:24:23Tom's main, I'm almost in heaven!
0:24:24 > 0:24:28He's got a ballotine of quail that he's stuffing with liver,
0:24:28 > 0:24:33serving with morels, Madeira sauce and truffles.
0:24:33 > 0:24:36That's beautiful food!
0:24:37 > 0:24:42The quail has to be cooked all the way through but not dry at any part,
0:24:42 > 0:24:45and that liver stuffing has to be wonderful and sweet
0:24:45 > 0:24:48but still hold together and not be grainy.
0:24:51 > 0:24:54And then his little piece de resistance,
0:24:54 > 0:24:58ravioli which is going to be filled with mushrooms and ricotta.
0:24:58 > 0:25:03I just hope he gets it absolutely right, cos that's the sort of dish you fall in love with.
0:25:14 > 0:25:16I love the idea of spaghetti and rhubarb.
0:25:18 > 0:25:21But he's also making a basil panna cotta.
0:25:30 > 0:25:32And he's also making a raspberry tuile.
0:25:34 > 0:25:36He's not making one dessert.
0:25:37 > 0:25:39It sounds to me like he's making three.
0:25:39 > 0:25:43That boy is absolutely going for it.
0:25:43 > 0:25:46I've got to this point. It does make me feel really proud.
0:25:48 > 0:25:51There's still two in between me and that trophy.
0:25:51 > 0:25:54It is, for me, all about winning now.
0:25:54 > 0:25:57Second or third isn't good enough.
0:25:58 > 0:26:02You are halfway to one of you being our champion.
0:26:10 > 0:26:16I am enormously up for it. I know what I'm here for. I'm here to win.
0:26:17 > 0:26:20So far, it's all about not being eliminated.
0:26:21 > 0:26:26Today there's three of us. It's not about not being eliminated, it's about being the best.
0:26:28 > 0:26:31Three courses. What are you going to cook for us?
0:26:31 > 0:26:34First course is pork belly with lobster and a strawberry salad.
0:26:34 > 0:26:37The salad is kohlrabi and nashi pear.
0:26:37 > 0:26:40Are you erring on the wild side again, Andrew?
0:26:40 > 0:26:45- Yeah, there's a few things in here that are slightly unusual. - Right, OK. Next course?
0:26:45 > 0:26:51The next course is a loin of lamb crusted with dehydrated soya beans,
0:26:51 > 0:26:55lamb sweetbreads, there's a broad bean and mint foam
0:26:55 > 0:26:58and there's roasted aubergine with miso and leeks.
0:26:58 > 0:27:03- Wow!- Dessert? - Dessert is acorn panna cotta
0:27:03 > 0:27:06with a millefeuille of poached pears
0:27:06 > 0:27:11- and a sort of chocolate hazelnut cream.- Whoa.- With toffee popcorn.
0:27:11 > 0:27:14Andrew, I think your food sounds really exciting.
0:27:14 > 0:27:17Are you going to pull it off today?
0:27:17 > 0:27:21I really hope so. Now that I'm here, now that I'm in the final,
0:27:21 > 0:27:28it will just be the crowning moment of this whole journey for me just to win it. That would be fabulous.
0:27:32 > 0:27:35I'm starting to get to grips with realising that less is more.
0:27:37 > 0:27:39I just hope that I'll get to grips with it in the final
0:27:39 > 0:27:45because I don't want John and Gregg to think I've ruined a dish by over-complicating it.
0:27:49 > 0:27:52I shouldn't be surprised at Andrew's sense of adventure.
0:27:52 > 0:27:56I should've expected it. He wants to make an enormous splash.
0:27:59 > 0:28:02Andrew's first course, beautiful lobster being cooked and poached
0:28:02 > 0:28:06so it's lovely and soft but not dry.
0:28:10 > 0:28:13The pork belly, melt in your mouth,
0:28:13 > 0:28:16with the crackling all crunchy on top.
0:28:17 > 0:28:22Nashi pear to add the sweetness to the pork and cut through the fat.
0:28:23 > 0:28:26John, it's not an easy job to cook a lobster properly...
0:28:28 > 0:28:32..let alone serve it with a salad, and that's a salad flavoured with strawberries.
0:28:35 > 0:28:37Unusual.
0:28:38 > 0:28:41If Andrew's going to do it in the final of MasterChef, it must work.
0:28:44 > 0:28:47Mustn't it?
0:28:52 > 0:28:55Andrew's main course is a loin of lamb...
0:28:57 > 0:29:00..coated with soya beans which have been dried first...
0:29:03 > 0:29:06..roasted cauliflower sauce,
0:29:06 > 0:29:10a broad bean and mint foam on the side.
0:29:13 > 0:29:20He's got to make sure that lamb actually comes out and is proud on the plate.
0:29:24 > 0:29:27The dessert, I think, is absolutely fantastic.
0:29:27 > 0:29:31Acorn panna cotta.
0:29:31 > 0:29:34I've never had one. I'm really looking forward to it.
0:29:37 > 0:29:39Bit of millefeuille.
0:29:44 > 0:29:46Toffee popcorn? Absolutely superb.
0:29:47 > 0:29:51And a sauce made from chocolate and hazelnut? That is beautiful!
0:29:53 > 0:29:57I think it sounds like a dessert that's going to make you smile.
0:29:59 > 0:30:02When they taste my food, I don't want John and Gregg to say anything.
0:30:02 > 0:30:06I want them to taste it, look at each other and be absolutely speechless.
0:30:06 > 0:30:09That's what I'm aiming to deliver.
0:30:09 > 0:30:12There's 30 minutes between you and a MasterChef title.
0:30:19 > 0:30:24- Tom, how much more have you got to do?- I've got to make my ravioli, cook the quail,
0:30:24 > 0:30:27I've got the dressing, a couple of garnishes to do.
0:30:27 > 0:30:29I'm very behind on time.
0:30:29 > 0:30:31I'm trying to pull it back now
0:30:31 > 0:30:37by doing more than what I wanted to do at once.
0:30:37 > 0:30:43Tom has still got ravioli to do, he's still got to finish with his quail and get his food on his plates.
0:30:49 > 0:30:53- Under control, Andrew?- Still loads to do. Lots and lots to do.
0:30:53 > 0:30:58- Give yourself enough time to plate up.- It's looking like I'll only just get the cooking done in time.
0:31:05 > 0:31:09I don't want them to run out of time. I want to taste that amazing food.
0:31:11 > 0:31:14- Shelina?- Yes. - How much more have you got to do?
0:31:14 > 0:31:19- Everything's pretty much done now. I just have to start plating up.- Good.
0:31:21 > 0:31:25Shelina seems under control. She seems to know what she's doing.
0:31:27 > 0:31:30We've got just ten minutes. Please!
0:31:45 > 0:31:48You've got to really start thinking about your plate. You really have to.
0:31:50 > 0:31:53Mate, honestly, OK?
0:31:59 > 0:32:05- Andrew, you've got to start thinking about your plates, mate.- Yep. - Really, really, really have to.
0:32:23 > 0:32:25Andrew.
0:32:34 > 0:32:37There are dishes I'm desperate to try. They've got to get them up.
0:32:41 > 0:32:43My heart is thumping.
0:32:56 > 0:32:59You have got just five minutes.
0:33:22 > 0:33:25That's it! Stop!
0:33:38 > 0:33:41Tom, you're first.
0:33:54 > 0:33:57Tom, these dishes
0:33:57 > 0:34:00look absolutely incredible.
0:34:00 > 0:34:05They're beautiful, they're elegant, they're refined, they're sophisticated,
0:34:05 > 0:34:09they are just absolutely stunning.
0:34:11 > 0:34:16'Tom's starter is a Thai chilli and coriander consomme
0:34:16 > 0:34:20'served with langoustines and coconut milk noodles.'
0:34:22 > 0:34:25Wow, wow, wow.
0:34:30 > 0:34:35Those little coconut noodles are really clever because they taste of just coconut milk.
0:34:35 > 0:34:39There is that wonderful richness that's coming from the langoustine,
0:34:39 > 0:34:43the real clean crispness that's coming from the consomme
0:34:43 > 0:34:48and just at the back of your palate, you've got those wonderful, faint flavours of Thailand,
0:34:48 > 0:34:50and I think that is just brilliant.
0:34:50 > 0:34:55It's just beautiful. Beautiful. I love it.
0:35:01 > 0:35:03That's a very, very good consomme.
0:35:03 > 0:35:06And the Asian flavours in the background is something new to me
0:35:06 > 0:35:11and it matches the sweetness of the langoustine beautifully. That's elegant, it's smart
0:35:11 > 0:35:16and it's the great big kiss off a langoustine that's been on holiday to Thailand.
0:35:16 > 0:35:20Very good. Very, very good.
0:35:23 > 0:35:28'Tom's main is liver-stuffed ballotine of quail
0:35:28 > 0:35:30'topped with crispy chicken tuiles,
0:35:30 > 0:35:33'a confit quail leg
0:35:33 > 0:35:35'and morel and ricotta filled ravioli,
0:35:35 > 0:35:41'all served with a beetroot puree, a Madeira jus and shaved truffle.'
0:35:48 > 0:35:51You just taste the quail and the liver
0:35:51 > 0:35:55and then you've got the bounding bit of salty chicken skin in the background.
0:35:55 > 0:35:59The pasta is beautiful. The sweetness of the onion, the garlic,
0:35:59 > 0:36:02the Madeira, the smokiness coming from the morels,
0:36:02 > 0:36:05and then on top of it, a man's dream, a bit of grated truffle.
0:36:05 > 0:36:09It is beautifully cooked, it's sophisticated,
0:36:09 > 0:36:11it's skilled, it's balanced.
0:36:11 > 0:36:16Tom, I'm not allowed to swear and I wish I could,
0:36:16 > 0:36:19because it is fantastic.
0:36:19 > 0:36:22- Thank you.- Absolutely fantastic.
0:36:27 > 0:36:31I mean, the ballotine of the bird with the liver inside,
0:36:31 > 0:36:34rich, lovely, cooked beautifully, that's one thing.
0:36:34 > 0:36:40Cutting open that ravioli and getting a big smash of truffle and the deepness of that morel mushroom
0:36:40 > 0:36:45and picking up sweetness from the sauce, that is a balancing act that only a real craftsman can do.
0:36:46 > 0:36:50I'm blown away by what you've achieved there, I really am.
0:36:50 > 0:36:55- That is right up there with the best of them.- Thank you.
0:36:58 > 0:37:03'For dessert, Tom has made his spaghetti rhubarb
0:37:03 > 0:37:06'and served it with a dried raspberry tuile basket
0:37:06 > 0:37:09'filled with aerated basil panna cotta,
0:37:09 > 0:37:12'dressed with white chocolate and olive oil.'
0:37:18 > 0:37:24You have daring things there, like the fizz of that dried fruit inside your basket.
0:37:24 > 0:37:28You have the real richness coming from the panna cotta.
0:37:28 > 0:37:30I have one tiny thing which I have a worry about
0:37:30 > 0:37:35- and that is, is it white chocolate that's sitting on the plate? - It's white chocolate and olive oil.
0:37:35 > 0:37:41White chocolate and olive oil. And the flavour of it is just not quite gelling together
0:37:41 > 0:37:47with the rest of the things that are coming together. But a really clever dessert, massive technique.
0:37:54 > 0:37:58It's a very elegant-looking dessert, and there's lots of surprises in there.
0:37:58 > 0:38:02Raspberry flavour, almost honey flavour coming from that cream.
0:38:02 > 0:38:05There is a fizz, almost like space dust, dancing on my tongue.
0:38:05 > 0:38:11But I would like my rhubarb slightly more cooked.
0:38:11 > 0:38:13Slightly softer.
0:38:14 > 0:38:17Thank you.
0:38:24 > 0:38:27That is sensational.
0:38:29 > 0:38:34I've delivered three plates of food today which aren't perfect,
0:38:34 > 0:38:40but are very close to something that I've aimed to achieve, so I'm happy.
0:38:43 > 0:38:45Shelina, your turn.
0:38:54 > 0:38:59I think they look incredible. I think they look beautiful.
0:38:59 > 0:39:01Thank you very much.
0:39:03 > 0:39:07'Shelina's starter is octopus
0:39:07 > 0:39:09'served on top of marinated fennel,
0:39:09 > 0:39:13'pickled ginger, sliced baby beetroot and carrots
0:39:13 > 0:39:15'and concasse tomatoes,
0:39:15 > 0:39:18'served with mango and apple vinegar,
0:39:18 > 0:39:23'brown shrimp jelly and tobiko - flying fish roe.'
0:39:30 > 0:39:34I think all those wonderful raw, crisp flavours of the vegetables,
0:39:34 > 0:39:38the real saltiness coming from that wonderful shrimp jelly -
0:39:38 > 0:39:41which is not even really jelly, it just dissolves in your mouth -
0:39:41 > 0:39:46the tobiko, that wonderful flying fish roe, running through the back, giving a salty background,
0:39:46 > 0:39:50the sweetness of mango, the sourness of the apple and vinegar,
0:39:50 > 0:39:54and then the real big, strong flavour of that octopus sitting on top.
0:39:54 > 0:39:58I will have to say that it is absolutely delicious.
0:39:58 > 0:40:03Shelina, honestly, I want to weep for you, it's so fantastic. I really do. I think it's great.
0:40:17 > 0:40:21You go slightly fruit-sharp,
0:40:21 > 0:40:25you get fresh vegetables, you get saltiness, you get a little bit of a kick.
0:40:27 > 0:40:29I love it.
0:40:29 > 0:40:33- It's beautiful. It's a plate of sunshine. - HE LAUGHS
0:40:38 > 0:40:45'Her main is a mutton curry, served with a mustard seed and turmeric-marinated bone marrow,
0:40:45 > 0:40:47'a biryani rice,
0:40:47 > 0:40:52'Swiss chard roulade stuffed with green banana pickle
0:40:52 > 0:40:55'and a chilli-pumpkin quenelle.'
0:40:55 > 0:40:59It just looks stunning.
0:40:59 > 0:41:01It better taste the same.
0:41:09 > 0:41:13Inside your pot of curry here, we've got sweet mutton meat
0:41:13 > 0:41:18that just comes in flavour waves, building as they go.
0:41:18 > 0:41:23I love bone marrow, but it is a one-flavour dimension.
0:41:24 > 0:41:28Not any more. What you've got around it
0:41:28 > 0:41:31tastes a little bit like lemon, and a little sharp,
0:41:31 > 0:41:34and then inside the leaves
0:41:34 > 0:41:38we've got something that looks very simple yet delivers real meatiness.
0:41:38 > 0:41:43You should be very, very pleased with yourself. You've absolutely nailed it.
0:41:51 > 0:41:56You have I don't know how many different spices and seasonings in this dish
0:41:56 > 0:41:59but I would probably say close on 20.
0:41:59 > 0:42:04Your mutton - got a little bit of a bite to it, but not chewy, it still melts in your mouth,
0:42:04 > 0:42:07and it's wrapped around this almost jam of a curry paste
0:42:07 > 0:42:10that just is fragrant and delicious.
0:42:10 > 0:42:14The sweetness from your rice at the same time as the heat going with it beautifully.
0:42:14 > 0:42:19And sitting on the side, a little cigar of iron-rich chard, and then again spicy inside.
0:42:19 > 0:42:22Shelina, it looks fantastic.
0:42:22 > 0:42:25It tastes fantastic.
0:42:27 > 0:42:32Honestly, my heart is thumping, probably because of the amount of adrenalin from all the chilli,
0:42:32 > 0:42:34but that is beautiful.
0:42:39 > 0:42:45'Shelina's dessert is a mango cannelloni filled with lime curd,
0:42:45 > 0:42:48'a coconut and rum blancmange
0:42:48 > 0:42:52'a white chocolate, creme fraiche and pistachio samosa
0:42:52 > 0:42:55'and mango jelly squares.'
0:42:56 > 0:43:00Shelina, it's just rounding off a trio of stunning-looking plates.
0:43:00 > 0:43:03Beautiful. Beautiful, beautiful plates.
0:43:12 > 0:43:14Oh!
0:43:15 > 0:43:20A perfect blend of mellow notes and sharper notes.
0:43:20 > 0:43:24Mellow coconut, mellow chocolate
0:43:24 > 0:43:26and then sweeter mango
0:43:26 > 0:43:29and then sweeter but sharper pineapple and then sharp lime.
0:43:29 > 0:43:32Perfect. Absolutely perfect.
0:43:42 > 0:43:45It's really, really sweet and there's a reason for it, and I know why.
0:43:45 > 0:43:48Because after the heady spice in your main course,
0:43:48 > 0:43:52you need something clean and sweet and crisp to be able to clear your palate.
0:43:52 > 0:43:56It makes me smile, Shelina, it makes me laugh, it makes me feel happy.
0:43:56 > 0:43:59Absolutely bang on the money.
0:44:02 > 0:44:05- Shelina, thank you.- Thanks very much. - Thank you.
0:44:07 > 0:44:11Crikey. Just brilliant.
0:44:11 > 0:44:15- I loved it all.- I loved it all, too.
0:44:23 > 0:44:26Andrew, your turn.
0:44:38 > 0:44:42What you have undertaken in just three hours
0:44:42 > 0:44:45I think is extraordinary. And I take my hat off to you.
0:44:48 > 0:44:51'For his starter, Andrew has made lobster
0:44:51 > 0:44:54'with caramelised pork belly and crackling,
0:44:54 > 0:45:00'served with a salad of nashi pear, kohlrabi and strawberry.'
0:45:01 > 0:45:04Your presentation is fantastic.
0:45:10 > 0:45:15The wonderful pork with the spike of that black pepper round the outside,
0:45:15 > 0:45:17the crunch of the crackling being really salty,
0:45:17 > 0:45:20the sweetness of the pear with that lobster is wonderful.
0:45:20 > 0:45:24But my first mouthful, I felt like I was in Wimbledon
0:45:24 > 0:45:27at a tennis match and all I could taste was strawberry,
0:45:27 > 0:45:30and it took 30 seconds for that strawberry flavour to disappear.
0:45:30 > 0:45:34I'm really sorry, I think it takes away from the absolute beauty of the dish.
0:45:41 > 0:45:45I love pork belly. I love the crackling. Wonderful.
0:45:45 > 0:45:47I love it with the sweetened lobster.
0:45:47 > 0:45:50I even love the nashi pear.
0:45:50 > 0:45:57But I don't like the strawberry on there, Andrew, I'm really sorry. I'm really sorry.
0:46:01 > 0:46:04'Andrew's main is loin of lamb
0:46:04 > 0:46:08'crusted with dehydrated broad bean and miso,
0:46:08 > 0:46:10'served with lamb sweetbreads,
0:46:10 > 0:46:15'leeks on top of roasted miso aubergine,
0:46:15 > 0:46:18'cauliflower florets on a garlic puree,
0:46:18 > 0:46:22'and two sauces, a tarragon lamb jus
0:46:22 > 0:46:25'and a broad bean mint foam.'
0:46:29 > 0:46:35There are salty flavours coming from that miso, there is a real woodiness coming from the aubergine,
0:46:35 > 0:46:41the wonderful sweetness coming from the lamb and the crunch coming from the outside of the sweetbreads.
0:46:41 > 0:46:45The cauliflower itself is delicious, binding the whole thing together.
0:46:45 > 0:46:49I think it is a really beautiful-looking dish.
0:46:49 > 0:46:51It is delivering on many, many levels.
0:46:58 > 0:47:01HE LAUGHS
0:47:01 > 0:47:04Whichever way you come at this, it's beautiful.
0:47:04 > 0:47:09It could be the garlic through here or the sweetness of cauliflower,
0:47:09 > 0:47:12the sweetness in the jus, meatiness of lamb.
0:47:13 > 0:47:16This is Andrew at his absolute best.
0:47:22 > 0:47:27'Andrew's dessert is a hazelnut chocolate pear millefeuille
0:47:27 > 0:47:30'served with acorn panna cotta
0:47:30 > 0:47:34'topped with a mocha tuile, and toffee popcorn.'
0:47:34 > 0:47:37I know I like desserts but that's beside the point.
0:47:37 > 0:47:43- That's stunning, Andrew. Look at it. - How you don't have your spoon in your hand already I don't know.
0:47:43 > 0:47:48Because it's one of those dishes I don't want to touch. It's so pretty I don't want to smash it up.
0:47:54 > 0:48:01I love that absolute woodiness coming from that beautifully set panna cotta, creamy and silky.
0:48:01 > 0:48:04The crunch of the millefeuille and the little bits of pear.
0:48:04 > 0:48:07The hazelnut, the toffee, the popcorn,
0:48:07 > 0:48:12everything coming together in absolute harmony and it is superb.
0:48:12 > 0:48:15Spine-tingling superb.
0:48:21 > 0:48:25I've never before tasted an acorn panna cotta. And it's wonderful.
0:48:25 > 0:48:32It tastes almost like toffee, which matches brilliantly your toffee popcorn. This is fantastic.
0:48:32 > 0:48:35That millefeuille is incredible.
0:48:35 > 0:48:41The pear is giving juice and a hazelnutty flavour and a little bit of cocoa flavour.
0:48:41 > 0:48:44Mate, this is exceptionally good, exceptionally brilliant,
0:48:44 > 0:48:48because it is punching like a heavyweight and dancing like a featherweight.
0:48:51 > 0:48:56- Andrew, you should be very proud. Thank you very much.- Thanks.
0:48:59 > 0:49:02- Mm.- I know. I know. I know.
0:49:02 > 0:49:06That is absolutely sensational. Sensational.
0:49:09 > 0:49:12I'm devastated they didn't like the strawberries.
0:49:13 > 0:49:17But I put out what I did today and to get some of the comments is just fantastic.
0:49:17 > 0:49:20I do hit record and play them back to myself
0:49:20 > 0:49:23because it lifts your soul.
0:49:28 > 0:49:34At the start of today, we knew that you three were incredible cooks.
0:49:34 > 0:49:38What you've achieved in three hours has been remarkable.
0:49:38 > 0:49:42But now our job starts.
0:49:44 > 0:49:47Thank you very much indeed.
0:49:47 > 0:49:49Off you go.
0:49:57 > 0:50:01So proud of them. So, so proud of them.
0:50:08 > 0:50:10THEY SIGH
0:50:21 > 0:50:24They did well, didn't they, those three? Really well.
0:50:24 > 0:50:28You go out to a restaurant and eat food like that
0:50:28 > 0:50:31and you will walk away one very happy person.
0:50:31 > 0:50:35Now you and I have to work out from these three...
0:50:37 > 0:50:40..who's the champion.
0:50:42 > 0:50:45Tom, unbelievable food!
0:50:45 > 0:50:48Yeah. First course from Tom, stunning.
0:50:48 > 0:50:52A consomme is a very difficult thing to make, beautiful when it's done properly.
0:50:52 > 0:50:58Majestic, beautiful, clean and crisp. Wonderful.
0:50:58 > 0:51:01And that quail dish was beautiful.
0:51:01 > 0:51:06Absolute precision in its flavour, in its texture, in its presentation,
0:51:06 > 0:51:09an absolute star main course.
0:51:09 > 0:51:13Decent dessert, nowhere near as magical as his starter and main.
0:51:13 > 0:51:17White chocolate and olive oil. And rhubarb slightly undercooked.
0:51:17 > 0:51:19Mm. Almost there.
0:51:19 > 0:51:22When you're sat in front of John and Gregg, it's terrifying.
0:51:22 > 0:51:27But it was wonderful to hear those comments about my food, it really was.
0:51:27 > 0:51:29Ah, Shelina.
0:51:29 > 0:51:32John, incredible. Just wonderful.
0:51:32 > 0:51:36The starter of octopus, beautiful vegetables,
0:51:36 > 0:51:40the saltiness of that flying fish roe, tobiko, underneath.
0:51:40 > 0:51:42Absolutely beautiful with the vegetables.
0:51:42 > 0:51:47A main course of a mutton curry should not look as beautiful as that.
0:51:47 > 0:51:50The mutton itself just having a little bit of a bite,
0:51:50 > 0:51:53but the jam around the outside of it,
0:51:53 > 0:51:57the rice with a little horn of chilli saying, "I'm really seriously hot."
0:51:57 > 0:52:01That main course of that mutton curry I thought was sensational.
0:52:01 > 0:52:04Shelina just made the most fabulous dessert.
0:52:04 > 0:52:08Mango jelly, the coconut blancmange sitting on the side,
0:52:08 > 0:52:12the little roll of fresh mango with lime curd through the middle of it.
0:52:12 > 0:52:15Brilliant. Breathtakingly brilliant.
0:52:15 > 0:52:18I think Shelina's food is a restaurant waiting to happen.
0:52:18 > 0:52:21I feel really proud of myself.
0:52:21 > 0:52:25This is as close to perfection that I've been to so far in this competition.
0:52:25 > 0:52:28It feels incredible. It feels amazing.
0:52:29 > 0:52:35Andrew needs a pat on the back for his endeavour and bravery because he's always really pushed it.
0:52:35 > 0:52:40But strawberry does not belong with pork belly, neither does it belong with lobster.
0:52:40 > 0:52:43All that marvellous cookery skill
0:52:43 > 0:52:48and then adding a strawberry where it doesn't belong can just ruin things.
0:52:48 > 0:52:52I liked Andrew's main course. That was Andrew cooking at his best.
0:52:52 > 0:52:57- Lots of different flavours, combinations that actually gelled together.- Lamb cooked beautifully,
0:52:57 > 0:53:03lovely sauces, dancing flavours all over the place. He should be really proud of what he's done.
0:53:03 > 0:53:07I'd walk barefoot over coals for a dessert as good as Andrew served today.
0:53:07 > 0:53:11I've never had an acorn panna cotta before. Absolutely lovely.
0:53:11 > 0:53:15Little tiny pearls of pear in that millefeuille with the hazelnut and the chocolate.
0:53:15 > 0:53:21- It was a stunning dessert.- That was beautiful!- Yeah.- Beautiful food!
0:53:21 > 0:53:23Today it's about being the best.
0:53:23 > 0:53:28And today is the time you need to pull things out that they haven't seen before and I've done it.
0:53:28 > 0:53:32I want it so badly and I want them to say my name.
0:53:32 > 0:53:35It's all done now so I've just got to wait.
0:53:37 > 0:53:41We have three people who came out of their own kitchens.
0:53:41 > 0:53:47I've got to say, the standard of cooking they've achieved today, so proud of them.
0:53:50 > 0:53:52Andrew has always tried to push the boundaries.
0:53:52 > 0:53:58He's always been daring. He's always tried to be different.
0:53:58 > 0:54:03Andrew has persisted with his style. I think that is admirable.
0:54:03 > 0:54:06I want to win it so badly.
0:54:06 > 0:54:10Yeah, I really want it. I want to be MasterChef Champion.
0:54:13 > 0:54:18I just think what Shelina's done throughout this competition has been outstanding.
0:54:18 > 0:54:22Shelina came in with sunshine in her heart and food that she grew up with.
0:54:22 > 0:54:27And we've just watched it develop into smarter and smarter and sexier food as she's gone on.
0:54:27 > 0:54:31And it is mind-blowing.
0:54:34 > 0:54:37Whatever happens today, I'm proud of all three of us.
0:54:37 > 0:54:40And I know they feel the same way, as well.
0:54:43 > 0:54:46For me, the great thing about Tom,
0:54:46 > 0:54:50he's using his imagination with classic technique to produce absolutely beautiful food.
0:54:50 > 0:54:53Winning would be brilliant.
0:54:53 > 0:54:56I am competitive.
0:54:58 > 0:55:01If I did win, it would be a real, real compliment
0:55:01 > 0:55:04because I know how good these two are.
0:55:06 > 0:55:10Three cooks who have put everything into this competition.
0:55:11 > 0:55:14And now we've got that difficult choice.
0:55:15 > 0:55:19We need to choose one as our champion.
0:55:22 > 0:55:28- Do you know who you want? - Yeah.- I know who I want.
0:55:48 > 0:55:52You have to know that the food you have just presented in front of us
0:55:52 > 0:55:55we don't believe you can find in many restaurants.
0:55:55 > 0:55:58Absolutely exceptional.
0:56:28 > 0:56:31Our MasterChef Champion is...
0:56:32 > 0:56:35..Shelina.
0:56:38 > 0:56:41Well done. Well done!
0:56:46 > 0:56:49# They made a statue of us
0:56:51 > 0:56:54# And put it on a mountain top
0:56:56 > 0:56:59# New tourists come and stare at us
0:57:01 > 0:57:03# Blow bubbles with their gum
0:57:03 > 0:57:06# Take photographs, have fun... #
0:57:06 > 0:57:11I'm just going to take away wonderful memories of MasterChef. It's been brilliant for me.
0:57:11 > 0:57:17Shelina's won. She deserves it, and I'm really chuffed for her.
0:57:17 > 0:57:19- That's yours! - GREGG CHUCKLES
0:57:21 > 0:57:23Are you serious?!
0:57:23 > 0:57:24It's first trophy I've ever got.
0:57:24 > 0:57:27And red is my favourite colour!
0:57:27 > 0:57:30You are a brilliant, brilliant MasterChef winner.
0:57:30 > 0:57:32- Thank you very much.- Fantastic.
0:57:52 > 0:57:57I think if my dad was around, he would have just been the proudest person ever.
0:58:03 > 0:58:06My mum is going to be so proud of me. My family.
0:58:06 > 0:58:09- Sensational.- Thank you.- Sensational.
0:58:21 > 0:58:24# They made a statue of us
0:58:26 > 0:58:29# And put it on a mountain top
0:58:31 > 0:58:34# The tourists come and stare at us
0:58:36 > 0:58:38# Blow bubbles with their gum
0:58:38 > 0:58:41# Take photographs, have fun
0:58:41 > 0:58:43# Have fun! #
0:58:44 > 0:58:47Subtitles by Red Bee Media Ltd