0:00:03 > 0:00:05It's the MasterChef Final.
0:00:06 > 0:00:12From 50 amateurs, only the three most exceptional cooks remain.
0:00:18 > 0:00:21Today is probably the biggest day of my life.
0:00:21 > 0:00:23I've put everything into this competition.
0:00:23 > 0:00:25It's going to be a battle.
0:00:25 > 0:00:27You've got to go out on a massive bang.
0:00:29 > 0:00:30I want to win MasterChef
0:00:30 > 0:00:34because this is the first time in my life
0:00:34 > 0:00:37that I've done something that I've really believed in.
0:00:38 > 0:00:41It feels like you can almost reach out and grab the title.
0:00:41 > 0:00:43Today is a big lifetime moment.
0:00:43 > 0:00:45You be lying if you said you didn't want to win it.
0:00:45 > 0:00:52Tonight, Natalie, Dale or Larkin
0:00:52 > 0:00:58will be crowned MasterChef Champion 2013.
0:01:00 > 0:01:05Now we know how exciting this final is truly going to be. Bring it on!
0:01:23 > 0:01:25I was born in Cardiff.
0:01:28 > 0:01:32My parents are from China. My mum was a peasant farmer.
0:01:32 > 0:01:35My dad was a factory worker.
0:01:36 > 0:01:40Life was pretty hard, you know. That's why they came over to the UK.
0:01:40 > 0:01:43Financially, we didn't really have anything.
0:01:45 > 0:01:47I still remember having Christmas dinner,
0:01:47 > 0:01:49we all sat on the floor eating.
0:01:49 > 0:01:52We used a milk crate as a table, you know.
0:01:52 > 0:01:53We literally did have nothing.
0:01:55 > 0:01:58A lot of my childhood is influenced by food.
0:01:59 > 0:02:01My late grandfather was an amazing chef.
0:02:03 > 0:02:07To this day, I still remember those dishes. He was so talented.
0:02:07 > 0:02:09My mum really influenced my food.
0:02:09 > 0:02:12For me, she is one of the most dextrously gifted cooks
0:02:12 > 0:02:13I've ever seen.
0:02:20 > 0:02:23My parents bought their first takeaway in the Valleys.
0:02:23 > 0:02:26They didn't have a holiday for 15 years, or something like that,
0:02:26 > 0:02:31because money was tight. I've seen the bruises, I've seen the backaches.
0:02:31 > 0:02:36The long hours. Unsociable hours. It's hard, you know?
0:02:36 > 0:02:38And they did that all for me.
0:02:46 > 0:02:49A couple of pounds' worth of cockles, please.
0:02:50 > 0:02:52- Thanks.- Thank you very much.
0:02:53 > 0:02:58I never want him to be working in the takeaway kitchen.
0:02:58 > 0:03:01I always encouraged Larkin to get a good job.
0:03:03 > 0:03:06University was the first time I sort of moved out of the house
0:03:06 > 0:03:09so I just got exposed to the big bad world.
0:03:09 > 0:03:14In my second year, I hit sort of a crossroads, really.
0:03:14 > 0:03:20Toyed with the idea of actually quitting law and being a chef.
0:03:20 > 0:03:24But my parents have invested so heavily in my education,
0:03:24 > 0:03:27so it made sense to qualify as a solicitor.
0:03:29 > 0:03:32I've been working as a solicitor for three years in total.
0:03:32 > 0:03:34It is a great profession.
0:03:36 > 0:03:41It's just, I would love to be able to cook.
0:03:41 > 0:03:44It's coming to the stage now where you think,
0:03:44 > 0:03:47do you do something that you love
0:03:47 > 0:03:49or do you follow a career path
0:03:49 > 0:03:53that is going to make you successful?
0:03:54 > 0:03:57I appreciate so much what my parents have done for me.
0:03:57 > 0:03:59Everything I've achieved to date,
0:03:59 > 0:04:01I wouldn't have done without my parents.
0:04:01 > 0:04:06So, I mean, if I can make them proud even a little bit,
0:04:06 > 0:04:09it'll just be amazing.
0:04:11 > 0:04:14We know how good Larkin can truly be.
0:04:14 > 0:04:19The guy has got real invention and he's got courage.
0:04:19 > 0:04:23Most people can't do this sort of stuff. This is opulent food.
0:04:23 > 0:04:24It's very good, Larkin.
0:04:24 > 0:04:28Larkin bridges the gap between East and Western cuisine
0:04:28 > 0:04:30with such style and such grace.
0:04:31 > 0:04:33Oh, my word, your food is beautiful.
0:04:36 > 0:04:38It's packed with flavour, isn't it?
0:04:40 > 0:04:42I don't like clever for no reason,
0:04:42 > 0:04:46but I fall in love with clever that delivers beautiful-flavoured food.
0:04:46 > 0:04:50My favourite moment in the competition was cooking
0:04:50 > 0:04:52the braised pork belly dish.
0:04:52 > 0:04:56JOHN: It's heart-stopping beautiful. It's delicious.
0:04:56 > 0:04:58LARKIN: Gregg and John loved it.
0:04:58 > 0:05:00To get that sort of feedback was just amazing.
0:05:04 > 0:05:08The risks that Larkin has taken are extraordinary and quite outstanding.
0:05:14 > 0:05:17Through this competition, he went up, up, up and up,
0:05:17 > 0:05:19and then suddenly crashed to earth.
0:05:19 > 0:05:21Oh, no.
0:05:21 > 0:05:23JOHN: No, Larkin, no!
0:05:23 > 0:05:27A mango souffle in a mango shell, for Marcus Wareing,
0:05:27 > 0:05:30not the time to be experimenting.
0:05:30 > 0:05:32I'm sorry, Larkin, but I'm not going to taste that.
0:05:32 > 0:05:34It's just not good enough.
0:05:35 > 0:05:39I've been humiliated, I've been shouted at.
0:05:39 > 0:05:41JOHN: Souffle! Come on!
0:05:41 > 0:05:44Please, let's go! Last thing! Oh!
0:05:45 > 0:05:47I've been criticised.
0:05:49 > 0:05:53Push yourself to the absolute limit, but don't run out of time.
0:05:53 > 0:05:55Not on the lemon tart. Come on.
0:05:55 > 0:05:58LARKIN: But no matter how bad things get, if you keep plugging away,
0:05:58 > 0:06:00you will get there.
0:06:01 > 0:06:03Larkin has had his ups and downs,
0:06:03 > 0:06:08but he still has the ability to produce unbelievable food.
0:06:14 > 0:06:18There's not a lot left here, because I've eaten most of the starter.
0:06:18 > 0:06:20I've put so much into this competition.
0:06:21 > 0:06:24I'm a million times the cook I was before.
0:06:31 > 0:06:34The MasterChef experience has been amazing.
0:06:35 > 0:06:37I'll remember it for the rest of my life.
0:06:40 > 0:06:44MUSIC: "Make Me Smile (Come Up And See Me)" by Steve Harley and Cockney Rebel
0:06:59 > 0:07:00I grew up in Hackney.
0:07:00 > 0:07:03And then I lived in Chingford, so I'm proper Cockney.
0:07:07 > 0:07:10I've got one little sister, I'm the oldest.
0:07:10 > 0:07:12You wouldn't think it, though, because she acts older than me.
0:07:12 > 0:07:14She always puts me in my place.
0:07:15 > 0:07:18My mum, she was like a housewife.
0:07:18 > 0:07:21She pretty much gave up most of her life for me and my sister,
0:07:21 > 0:07:24just to look after us. And my dad wanted to be a boxer...
0:07:25 > 0:07:27..but now he's a black cab driver.
0:07:29 > 0:07:32From an early age, I was brought up around food,
0:07:32 > 0:07:35because I used to spend a lot of time in the kitchen with my nan.
0:07:35 > 0:07:37She was a really good cook.
0:07:37 > 0:07:41She used to make the best corned beef hash pie, like, ever.
0:07:41 > 0:07:44There was always roast dinners.
0:07:44 > 0:07:47Me and my sister were terrible, we'd come up on Saturday
0:07:47 > 0:07:51and nick the chicken skin off my grandad's chicken.
0:07:51 > 0:07:53I wanted to be a chef when I was 15,
0:07:53 > 0:07:54but then I sort of went off that idea.
0:07:54 > 0:07:57And then I wanted to be a PE teacher.
0:07:57 > 0:07:59And then I wanted to be a fireman.
0:07:59 > 0:08:02And then I don't know what I wanted to be.
0:08:02 > 0:08:04My mum said I was good at maths, and she said,
0:08:04 > 0:08:07"Why don't you just go and do something in finance?"
0:08:07 > 0:08:09So I work in credit control.
0:08:09 > 0:08:12It's pretty boring, to be honest.
0:08:13 > 0:08:16You know, I'm quite good at what I do, but it's not what I love.
0:08:18 > 0:08:22My two favourite things in life is food and music.
0:08:24 > 0:08:26DANCE MUSIC PLAYS
0:08:29 > 0:08:34I've DJ'd in Italy and around the UK. Fabric.
0:08:34 > 0:08:37Yeah, it's something that I really love.
0:08:41 > 0:08:43KNOCK AT DOOR
0:08:43 > 0:08:45- Hiya.- Hello.
0:08:47 > 0:08:50'I spent a lot of time with my grandad.'
0:08:51 > 0:08:54My nan passed away quite a few years ago,
0:08:54 > 0:08:57and my grandad's not much of a cook,
0:08:57 > 0:09:00so I just thought I'd feed him up a bit.
0:09:00 > 0:09:03Ever since she went into this competition,
0:09:03 > 0:09:05she tries out all her stuff on me!
0:09:05 > 0:09:09If it ran for a couple of years, I'd be happy as a sandboy!
0:09:11 > 0:09:14- Aye-aye.- There you go.
0:09:14 > 0:09:17'I've been doing it for about two years now.'
0:09:17 > 0:09:19- Good?- It's lovely.
0:09:19 > 0:09:21Someone's got to look after him.
0:09:22 > 0:09:25It's absolutely essential that she's there.
0:09:26 > 0:09:30She is irreplaceable, really.
0:09:30 > 0:09:34I think if I won MasterChef, my grandad would be really proud.
0:09:34 > 0:09:36I know he's been getting quite into it,
0:09:36 > 0:09:37because when we got to the final seven,
0:09:37 > 0:09:40he was waiting for me to come through the door,
0:09:40 > 0:09:42and when I told him, he went "Good girl!",
0:09:42 > 0:09:44so I know he'd be really up for it.
0:09:48 > 0:09:51Natalie walked into this competition and we saw the potential.
0:09:51 > 0:09:54There was a sense of excitement between you and I
0:09:54 > 0:09:56about what Natalie could become.
0:09:56 > 0:09:58I love the sweetness in there from the mussels,
0:09:58 > 0:10:01I think that's really good. We're happy. Are you happy?
0:10:01 > 0:10:03I am now you're happy.
0:10:03 > 0:10:04She's just full of surprises.
0:10:04 > 0:10:09She just comes up with a fantastic, I mean stunningly beautiful, dish.
0:10:09 > 0:10:13She's challenged herself, and I think pretty well pulled it all off.
0:10:13 > 0:10:16- NATALIE:- Each round you learn something different about yourself,
0:10:16 > 0:10:17and about food.
0:10:20 > 0:10:23I find it really exciting. I find it really delicious.
0:10:23 > 0:10:25Don't do that to me!
0:10:25 > 0:10:27I said I wanted emotion today, and you've done it to me as well.
0:10:27 > 0:10:30You're the first ones I've cooked it for as well.
0:10:32 > 0:10:36One of the stars was a piece of sea bass and cauliflower three ways.
0:10:37 > 0:10:40The flavour sensations are incredible!
0:10:41 > 0:10:43Clever, and new to me.
0:10:44 > 0:10:46There's been a couple of tough rounds.
0:10:46 > 0:10:48The low point for me was the Bond Girl thing,
0:10:48 > 0:10:50because I took on far too much that night.
0:10:50 > 0:10:53It really stressed me out and sent me into a massive panic.
0:10:53 > 0:10:56I've got to get these done in five minutes. John's going to kill me.
0:10:56 > 0:10:59I'm not going to get it done, it's not going to go out on time.
0:10:59 > 0:11:00Let's go, lets go, let's go.
0:11:01 > 0:11:03You've just done it, OK? Well done.
0:11:03 > 0:11:05Welcome to the real world of catering.
0:11:06 > 0:11:09Oh, it's lovely. Whatever that's called, it's lovely.
0:11:12 > 0:11:14Just some amazing experiences.
0:11:14 > 0:11:16Things that you never thought you would ever do.
0:11:19 > 0:11:23Fennel, langoustine, sea bream. And it's very, very good.
0:11:26 > 0:11:29Natalie has grown throughout this competition
0:11:29 > 0:11:30and continues to get better.
0:11:38 > 0:11:40An amazing plate of food. Well done.
0:11:41 > 0:11:44This has definitely been the hardest thing I've ever done.
0:11:44 > 0:11:46Guys, we need to make some space. Chef!
0:11:49 > 0:11:51It really makes you just believe
0:11:51 > 0:11:54that this is what I really want to do for the rest of my life now.
0:12:00 > 0:12:04You don't want this fairy-tale dream to actually come to an end.
0:12:08 > 0:12:12I think winning the competition would just be the icing on the cake.
0:12:12 > 0:12:15It would just be the perfect end to the perfect dream.
0:12:27 > 0:12:32I was born in Cardiff, I grew up in Cardiff. I'm still in Cardiff.
0:12:34 > 0:12:39I've got three sisters. I'm in the middle.
0:12:42 > 0:12:44Life for me growing up was full of wonderful memories,
0:12:44 > 0:12:46wonderful parents.
0:12:47 > 0:12:49Never went without.
0:12:49 > 0:12:51My childhood is full of fond memories of holidays.
0:12:56 > 0:12:58I had quite a privileged childhood.
0:12:58 > 0:13:01Not privileged in the sense that we had loads of money,
0:13:01 > 0:13:04just a good, hard-working family.
0:13:05 > 0:13:08Everything my parents did was for their kids.
0:13:08 > 0:13:11You know, my mum raised us whilst my dad had business ventures
0:13:11 > 0:13:14which he tried to kind of make as successful as he could
0:13:14 > 0:13:16to make a better life for his wife and kids, really.
0:13:18 > 0:13:21My dad said to me when I was young, "Just remember,
0:13:21 > 0:13:23"there's only two ways to get rich.
0:13:23 > 0:13:25"Win the lottery or work for yourself."
0:13:27 > 0:13:31When I was 23, I decided to set up my own company.
0:13:31 > 0:13:34The only reason I worked myself to where I am now
0:13:34 > 0:13:35in my professional career
0:13:35 > 0:13:38is because of the lessons he taught me at an early age.
0:13:41 > 0:13:43The only reason I'm in the final three of MasterChef
0:13:43 > 0:13:45is kind of because of my mum.
0:13:46 > 0:13:49She's the person who has cooked beautiful food
0:13:49 > 0:13:51for years and years and years.
0:13:51 > 0:13:53If she hadn't given me a passion for food,
0:13:53 > 0:13:57then I might never have got interested in cooking.
0:13:57 > 0:14:01If I could in some way incorporate my love of food into a business,
0:14:01 > 0:14:05then that would be absolutely fantastic. It would be ideal.
0:14:05 > 0:14:09- Cheers, guys. Hopefully we'll be celebrating next weekend.- We will.
0:14:16 > 0:14:20Dale walked into this competition and has surprised us from the off.
0:14:20 > 0:14:24We are a twist of seasoning away from a masterpiece.
0:14:24 > 0:14:27Great cooking, and a good-looking dish.
0:14:27 > 0:14:29I love Dale's food.
0:14:29 > 0:14:34He is a smart young man who really does understand classic cuisine.
0:14:35 > 0:14:39Venison is cooked perfectly, your bearnaise is a joy to behold.
0:14:41 > 0:14:43Yay!
0:14:44 > 0:14:46We've got an apple tart tatin, creme anglaise.
0:14:46 > 0:14:48I'm so impressed with this guy!
0:14:48 > 0:14:51Yes! This guy has got some mad skills.
0:14:53 > 0:14:55I think I've made a lot of progress.
0:14:55 > 0:14:58I've come in to the competition and learned things
0:14:58 > 0:15:00that I really didn't expect to learn.
0:15:00 > 0:15:03From really precise and really intricate
0:15:03 > 0:15:05to fun and really exciting crowd-pleasers.
0:15:05 > 0:15:06I think this is really good.
0:15:06 > 0:15:10That is a fantastic demonstration of how you can do a big manly dish
0:15:10 > 0:15:11and still make it look smart.
0:15:13 > 0:15:15The toughest moment in the competitions so far for me,
0:15:15 > 0:15:19got a bit complacent, maybe, and my food went in front of Marcus Wareing
0:15:19 > 0:15:21and it just didn't go to plan at all.
0:15:21 > 0:15:25This is as far away from fine dining as North Pole, South Pole.
0:15:31 > 0:15:34I took it really badly because I care so much.
0:15:34 > 0:15:37That's what this competition does to you. It's so emotional.
0:15:39 > 0:15:41Cooking for 12 critics,
0:15:41 > 0:15:43I really needed to pull a cat out of the bag.
0:15:43 > 0:15:46I put up some seriously complex dishes that really, really
0:15:46 > 0:15:48pushed me to the absolute limit.
0:15:54 > 0:15:56This dessert is absolutely sensational.
0:15:56 > 0:15:58This is a triumph. 10 out of 10.
0:15:58 > 0:16:01The competition has been quite eye-opening.
0:16:01 > 0:16:04- You're being challenged, being tested.- Don't panic now.
0:16:04 > 0:16:07Just change the way you're doing it. Something's gone wrong.
0:16:07 > 0:16:11- Let's go.- I'm a fan, absolutely, 100%,
0:16:11 > 0:16:13and I'm savouring it, all of it.
0:16:13 > 0:16:15You're learning, progressing.
0:16:16 > 0:16:19Wow. That's probably the nicest dessert I've ever tried.
0:16:21 > 0:16:24Other times, you are just overcome with the joy,
0:16:24 > 0:16:25you're overcome with excitement.
0:16:25 > 0:16:28- You've got a smile on your face! - Yeah!- Hey! Well done!
0:16:29 > 0:16:31Dale is a real talent.
0:16:34 > 0:16:38- Very nice. That was no mean feat. - Thank you.
0:16:41 > 0:16:43The competition means the world to me.
0:16:43 > 0:16:47The whole time you're working towards an end.
0:16:49 > 0:16:51It's all building up to that moment that you stand
0:16:51 > 0:16:54in front of John and Gregg and they say, "The winner is..."
0:16:54 > 0:16:56It means a hell of a lot.
0:17:37 > 0:17:39LARKIN: The road getting here hasn't been easy,
0:17:39 > 0:17:41but I'll always battle till the end.
0:17:41 > 0:17:43If they want it, they're going to have to work for it.
0:17:49 > 0:17:52'I've seen off a lot of people to get here.
0:17:52 > 0:17:55'Each contestant has got their own strengths.
0:17:55 > 0:17:56'It's going to be a real battle.'
0:18:02 > 0:18:06'After putting everything into it, yeah, you do want to win it.
0:18:06 > 0:18:09'I'm going to put everything I've got. I want to nail it.'
0:18:54 > 0:18:56This is the final stage of the journey.
0:18:58 > 0:19:00We are not looking now for an apprentice,
0:19:00 > 0:19:02we are looking for a master.
0:19:07 > 0:19:12All that hard work, the ups, the downs, it's all about today.
0:19:13 > 0:19:17Make us smile, make us cry, whatever you want to do,
0:19:17 > 0:19:20but your food has got to stir emotion.
0:19:21 > 0:19:23Three courses.
0:19:24 > 0:19:26Three hours.
0:19:27 > 0:19:30At the end of this, one champion.
0:19:31 > 0:19:33Ladies and gentlemen, for the last time,
0:19:33 > 0:19:35let's cook.
0:19:43 > 0:19:44Right here, right now,
0:19:44 > 0:19:48we need to see everything they've learned in this competition.
0:19:52 > 0:19:56John and Gregg took a punt on me. They thought that I was good enough.
0:19:56 > 0:19:58I'm going to prove to them I'm good enough.
0:19:58 > 0:20:01I'm doing a lot of modern techniques.
0:20:01 > 0:20:04There's going to be an element of risk, but it's the final.
0:20:13 > 0:20:14OK, tell us your three courses.
0:20:14 > 0:20:17For my starter, I'm doing a little play on the mixed starters
0:20:17 > 0:20:19that you get from Chinese takeaways.
0:20:19 > 0:20:21The main course I'm doing a Chinese three-roast dinner.
0:20:21 > 0:20:23It reminds me of my grandad,
0:20:23 > 0:20:26because the roast pork he used to do was absolutely incredible.
0:20:26 > 0:20:28- Such a talented chef. - What's that going to be served with?
0:20:28 > 0:20:30A glutinous rice wrap. I love those things.
0:20:30 > 0:20:33It's a peasant dish. They used to take those to the paddy fields.
0:20:33 > 0:20:38- It's just a testament to my mother's background as well.- Dessert, Larkin?
0:20:38 > 0:20:41- I'm doing a chocolate mojito. - A mojito?- Yeah.- A cocktail?
0:20:41 > 0:20:45So within that there will be mojito snow, Thai basil gel.
0:20:45 > 0:20:47Do you think you're doing enough, Larkin?
0:20:47 > 0:20:51Do I...? Yeah, yeah, I get the point.
0:20:57 > 0:20:59I think Larkin has actually been saving his best for last.
0:20:59 > 0:21:02I'm really excited about his menu.
0:21:02 > 0:21:03Can he get it all done?
0:21:03 > 0:21:07He's got about seven things on his starter.
0:21:07 > 0:21:10We've got a vegetable spring roll.
0:21:10 > 0:21:11We've got a prawn spring roll.
0:21:18 > 0:21:21We've got some cockles in a tofu sauce.
0:21:24 > 0:21:27Which sounds really interesting.
0:21:27 > 0:21:30But what is going to happen on that plate, I am not quite sure.
0:21:33 > 0:21:36My main is my big one.
0:21:37 > 0:21:40I always said I would save one dish for the final,
0:21:40 > 0:21:42if I got to the final.
0:21:42 > 0:21:46And now I'm here, I think it's time to unleash it.
0:21:48 > 0:21:51Larkin's main course, we've got belly pork.
0:21:55 > 0:21:57That belly pork has got to cook long and slow,
0:21:57 > 0:21:59so it's wonderful and tender.
0:22:03 > 0:22:05It's a long time since I've seen one of these.
0:22:11 > 0:22:13And then we've got proper char siu.
0:22:17 > 0:22:20With red bean paste, yellow bean paste and garlic.
0:22:21 > 0:22:23It should be amazing.
0:22:24 > 0:22:27The smells of that rub that he's got on that pork,
0:22:27 > 0:22:29it's absolutely delicious.
0:22:29 > 0:22:32We've got ourselves a roast Chinese duck.
0:22:34 > 0:22:37The duck has to be well-cooked and well done all the way through,
0:22:37 > 0:22:39and it's got to be lovely and moist.
0:22:46 > 0:22:49What are you doing with a bicycle pump and a duck?
0:22:49 > 0:22:51I'm tried to separate the skin from the fat
0:22:51 > 0:22:52so it gets nice and crispy.
0:22:54 > 0:22:56DUCK SQUEAKS
0:23:04 > 0:23:07He's doing his mother's steamed glutinous rice.
0:23:08 > 0:23:12Which he's first cooking, then wrapping in a woody lotus leaf.
0:23:19 > 0:23:23Then he's going to steam it so it goes all sticky and glutinous.
0:23:25 > 0:23:27It sounds amazing!
0:23:29 > 0:23:32The Chinese have been doing this recipe for 2,000 years.
0:23:32 > 0:23:36A recipe that can last 2,000 years has to be pretty good.
0:23:39 > 0:23:41Larkin is putting together in his dessert
0:23:41 > 0:23:44some of my favourite flavours of all time.
0:23:44 > 0:23:47He's got chocolate, coconut and caramel.
0:23:49 > 0:23:51Seriously big on the yum factor.
0:23:53 > 0:23:57Chocolate mojito. Classic drink made with rum, ice, sugar and mint
0:23:57 > 0:23:59and a little bit of chocolate.
0:24:02 > 0:24:04He's doing a Thai basil gel.
0:24:10 > 0:24:11A coconut crumble.
0:24:18 > 0:24:19Some chocolate cylinders.
0:24:21 > 0:24:24And then he's serving alongside of that a caramel sauce.
0:24:26 > 0:24:29I am excited about Larkin's food. Do you know why?
0:24:29 > 0:24:31He's cooking food of his childhood,
0:24:31 > 0:24:34with the spirit of his grandfather standing at his shoulder.
0:24:34 > 0:24:38Really, actually, for me, can he get it all done?
0:24:38 > 0:24:40He's given himself a mammoth task.
0:24:44 > 0:24:45An hour's gone.
0:24:45 > 0:24:47Two hours left.
0:24:53 > 0:24:56I'll be putting everything into these plates of food.
0:24:56 > 0:25:00I've practised them and, you know, I've researched them.
0:25:00 > 0:25:04I'm about 1,000% determined to get it right today.
0:25:04 > 0:25:07You know, not just to win it, but to prove to John and Gregg
0:25:07 > 0:25:10that I have learned so much since I've been in the competition.
0:25:16 > 0:25:18What are you going to cook for us, Natalie?
0:25:18 > 0:25:20Today, John, I'm doing you a lobster tail
0:25:20 > 0:25:23with a fennel puree, compressed fennel.
0:25:23 > 0:25:25I'm doing, like, an orange gel,
0:25:25 > 0:25:27an orange beurre blanc,
0:25:27 > 0:25:30and lobster caviar for your starter.
0:25:30 > 0:25:34The main course is like a Sunday roast, but pimped up.
0:25:34 > 0:25:38I'm doing roast belly pork with a sous-vide pork tenderloin,
0:25:38 > 0:25:41pomme puree, a black pudding Scotch egg
0:25:41 > 0:25:43and a honey mustard sauce.
0:25:43 > 0:25:44Oh!
0:25:44 > 0:25:47And for dessert, I'm doing chocolate panna cotta
0:25:47 > 0:25:49with hazelnut biscuits and caramelised pears.
0:25:49 > 0:25:51What do you want from today?
0:25:51 > 0:25:55I want you to be full, happy and not moan about anything.
0:25:58 > 0:25:59Very good.
0:26:02 > 0:26:06I'm really impressed with Natalie's bravery today.
0:26:06 > 0:26:08She is pushing herself harder
0:26:08 > 0:26:10and further than I've ever seen her do before.
0:26:14 > 0:26:17Starter, lobster tail.
0:26:20 > 0:26:21She wants to treat us.
0:26:25 > 0:26:27And then fennel three ways.
0:26:32 > 0:26:34She's making orange beurre blanc.
0:26:39 > 0:26:42Natalie has got to carefully balance the orange with lobster.
0:26:43 > 0:26:45If it's sharp, fine.
0:26:46 > 0:26:49If it gets too sweet, no.
0:26:51 > 0:26:53For the main course, a roast dinner.
0:26:55 > 0:26:58I'm cooking a Sunday roast in the final of MasterChef.
0:26:58 > 0:27:01It's not normally something that's served up on MasterChef,
0:27:01 > 0:27:03but it just brings happy memories to me.
0:27:05 > 0:27:07Crispy belly pork.
0:27:11 > 0:27:13A loin of pork.
0:27:16 > 0:27:18Potato puree.
0:27:22 > 0:27:23Scotch egg.
0:27:27 > 0:27:29The egg's got to be lovely and runny in the centre,
0:27:29 > 0:27:31crispy on the outside.
0:27:31 > 0:27:33It sounds fantastic.
0:27:40 > 0:27:44Good on you, Natalie, that sounds absolutely wonderful. Yummy.
0:27:46 > 0:27:50Natalie has got a fair amount of work to do with her dessert.
0:27:50 > 0:27:52Hazelnut biscuit.
0:27:59 > 0:28:01Chocolate panna cotta.
0:28:10 > 0:28:11And a caramelised pear.
0:28:17 > 0:28:19Hazelnuts, chocolate and pear is great.
0:28:19 > 0:28:20A marriage made in heaven.
0:28:21 > 0:28:25The flavour in the dessert will speak for itself, if it comes off.
0:28:28 > 0:28:31I'm really excited. I think it sounds like a wonderful menu.
0:28:37 > 0:28:41Just over an hour to go, guys. Just over one hour left.
0:28:45 > 0:28:47What I'm hoping to show is that from the first day
0:28:47 > 0:28:51I walked into the kitchen until now, I've been through 500 hours.
0:28:53 > 0:28:55I've come a really, really, really long way.
0:28:55 > 0:28:57That's what I'm looking to show.
0:28:59 > 0:29:01Final cook-off. What are you going to cook for us?
0:29:01 > 0:29:04I'm starting with a ballotine of red mullet stuffed with livers,
0:29:04 > 0:29:08and serve it with a Mediterranean style stew of chorizo, black olives.
0:29:08 > 0:29:10Main course?
0:29:10 > 0:29:13Main course of guinea fowl, with asparagus and truffle,
0:29:13 > 0:29:14a white truffle sauce.
0:29:14 > 0:29:16And then quite an extravagant dessert -
0:29:16 > 0:29:19panna cotta in champagne syrup with poached fruits,
0:29:19 > 0:29:22coconut meringues, a nice chewy texture.
0:29:22 > 0:29:25Meringues are going to take quite a long time to make.
0:29:25 > 0:29:28Panna cotta has to set on time. Champagne syrup, proper reductions,
0:29:28 > 0:29:30all those things.
0:29:30 > 0:29:31Are you well on your way?
0:29:31 > 0:29:33Timing is absolutely of the essence
0:29:33 > 0:29:37and timing this, we're literally talking down to the wire.
0:29:39 > 0:29:42At the start of this competition, I saw Dale - very, very steely,
0:29:42 > 0:29:43very determined.
0:29:43 > 0:29:47Today, he's gone back into killer mode.
0:29:47 > 0:29:53He's gone steely and he is focused. He is cooking like a man possessed.
0:29:55 > 0:29:57I've got lots of things going on.
0:29:57 > 0:30:02I've got to blend, blitz, fry,
0:30:02 > 0:30:04puree, mould.
0:30:04 > 0:30:07Everything you can imagine, I'm pretty much doing.
0:30:09 > 0:30:11Dale's starter, ballotine of red mullet...
0:30:14 > 0:30:18..he's serving with a Mediterranean stew.
0:30:18 > 0:30:22Chorizo, roasted peppers and confit tomatoes and little bits of basil.
0:30:22 > 0:30:23I think that's delightful.
0:30:25 > 0:30:28He's going to butterfly the red mullet.
0:30:28 > 0:30:30He's opened the whole thing up.
0:30:30 > 0:30:34He's filled it with a stuffing, including the livers of the fish.
0:30:37 > 0:30:40He's rolled it. He's going to poach it and slice it.
0:30:40 > 0:30:43The issue is, the fish on the outside could be overcooked
0:30:43 > 0:30:46and the stuffing could be lovely.
0:30:47 > 0:30:50Or we could have the fish cooked beautifully
0:30:50 > 0:30:52and the stuffing just being a little bit under.
0:30:55 > 0:30:58Dale's main course is guinea fowl three ways.
0:31:04 > 0:31:08We've got a confit of leg, cooking it really slowly in a little bit of fat.
0:31:10 > 0:31:12We've got guinea fowl
0:31:12 > 0:31:15with its thigh turned into a tiny rissole with black pudding.
0:31:17 > 0:31:19And we've got a breast.
0:31:23 > 0:31:28Plus asparagus, plus truffles, plus wild mushrooms.
0:31:31 > 0:31:34I'm worried he's putting a little bit too much in there.
0:31:34 > 0:31:36That sounds like a lot on a plate.
0:31:39 > 0:31:41It's got to be dainty, it's got to be small
0:31:41 > 0:31:43and it's got to be elegant for it to work.
0:31:47 > 0:31:51John, I cannot wait to get my lips and my spoon round Dale's dessert.
0:31:52 > 0:31:54He's got a coconut panna cotta.
0:32:00 > 0:32:03He's got coconut meringues.
0:32:07 > 0:32:10And he's got a champagne fruity sauce.
0:32:12 > 0:32:15Sweet, sharp, sour sauce from champagne with mangoes
0:32:15 > 0:32:18and bits of other tropical fruit floating through it.
0:32:20 > 0:32:23It should be pretty as a picture and eat like you're on holiday.
0:32:25 > 0:32:28Dale's three courses are brave and challenging
0:32:28 > 0:32:31and they sound delightful.
0:32:31 > 0:32:33I'm not going to worry about the three plates that are
0:32:33 > 0:32:37in front of me being between me and the MasterChef trophy.
0:32:37 > 0:32:39I think if I worry, then it's going to go wrong.
0:32:39 > 0:32:42I'm just going to concentrate on what I know I can do
0:32:42 > 0:32:43and see if it's good enough.
0:32:48 > 0:32:51Think about your plates, you've got just over 20 minutes left.
0:32:53 > 0:32:55- Larkin, where are you up to? - I've still got a bit to do.
0:32:55 > 0:32:58I still need to prepare the vegetables and make the emulsions,
0:32:58 > 0:33:00so I want to get those on now just in case they split.
0:33:00 > 0:33:05- Gels are in setting? Crumbs are done? - Yep.- All the roasts are done?- Yep.
0:33:05 > 0:33:07- All the wrapping?- Yep.- Wow.
0:33:07 > 0:33:10Larkin, I do say one thing to you, I don't know how you're going to
0:33:10 > 0:33:11plate your dishes in this mess.
0:33:11 > 0:33:15- I'm going to have a bit of a tidy up now.- Yeah, that would be good. - OK, thanks, John.
0:33:19 > 0:33:22Whoa, Dale, you've picked the pace up a little bit, mate.
0:33:22 > 0:33:23Yeah, I'm really, really pushed for time,
0:33:23 > 0:33:26so I've got a lot to do and not enough time to do it.
0:33:26 > 0:33:29Stop, you're worrying me. What's the chances of you finishing on time?
0:33:29 > 0:33:33- At the moment, I'll be pushed. - Just keep going, keep going.
0:33:33 > 0:33:35I've got confidence in you.
0:33:37 > 0:33:40- What have you got left to do? - Do the crackling...
0:33:40 > 0:33:43- Oh, and do my Scotch egg. - Has your egg been boiled yet?
0:33:43 > 0:33:44They're boiled, they're done.
0:33:44 > 0:33:47Oh, and I've got to make my beurre blanc. I've got a lot to do.
0:33:47 > 0:33:49Come on then, go, push.
0:33:51 > 0:33:55You all have just over 15 minutes to finish your cooking
0:33:55 > 0:33:57and to plate your dishes, please.
0:34:26 > 0:34:28Got about six minutes left.
0:34:32 > 0:34:35I am loving these dishes. Absolutely loving them.
0:35:01 > 0:35:03That's it! Your time's up.
0:35:19 > 0:35:21Larkin, please come up.
0:35:29 > 0:35:31Hi.
0:35:32 > 0:35:36Absolutely extraordinary.
0:35:36 > 0:35:40I'll tell you what, what you've got in sight is unbelievable.
0:35:42 > 0:35:45Larkin has made a mixed Chinese starter.
0:35:46 > 0:35:50A vegetable spring roll, a prawn spring roll,
0:35:50 > 0:35:56tofu and prawn yakitori and poached chicken in soy and rock sugar.
0:35:56 > 0:36:00They're served with steamed water egg with crab meat,
0:36:00 > 0:36:05stir-fried cockles and peanuts, a soy and a tofu emulsion
0:36:05 > 0:36:07and a side of morning glory.
0:36:09 > 0:36:12Very, very clever indeed to serve lots of little bits and pieces
0:36:12 > 0:36:14and to make it look so attractive.
0:36:14 > 0:36:18- Very creative, very artistic. - Thank you, Gregg.
0:36:24 > 0:36:25Very good.
0:36:25 > 0:36:30I get different degrees of sweetness and saltiness,
0:36:30 > 0:36:33sometimes in crispy wrapping.
0:36:33 > 0:36:36That tofu emulsion is like an electric shock on my tongue.
0:36:36 > 0:36:42It's such intense saltiness and tang that matches everything beautifully.
0:36:42 > 0:36:44There's skilful cooking here
0:36:44 > 0:36:47and I think your presentation is extraordinary.
0:36:51 > 0:36:56We've got sweet and we've got crunchy and we've got crispy.
0:36:56 > 0:37:00I think roasted peanuts covered in sugar with salty cockles
0:37:00 > 0:37:03are the star of the show. What an unexpected combination.
0:37:03 > 0:37:06But we've also got crispy prawns in bean curd
0:37:06 > 0:37:09and vegetables wrapped in spring roll wrappers
0:37:09 > 0:37:12and chicken poached with soy and rock sugar.
0:37:12 > 0:37:14Dancing flavours around your mouth.
0:37:14 > 0:37:16Some of it's acid house, some of it's a ballerina,
0:37:16 > 0:37:19but at the same time, it all works together.
0:37:19 > 0:37:21It is really clever stuff.
0:37:24 > 0:37:29Larkin's main is a Cantonese three-roast dinner,
0:37:29 > 0:37:34made up of roast duck, roast pork belly and char siu pork.
0:37:36 > 0:37:40It's served with a lotus leaf rice wrap stuffed with pancetta,
0:37:40 > 0:37:44Chinese sausage and shiitake mushrooms.
0:37:44 > 0:37:47And sides of plum noodles and pickled cucumber.
0:37:55 > 0:37:57The three meats are cooked really well.
0:37:57 > 0:37:59I like the natural almost sweetness,
0:37:59 > 0:38:03but almost liver-like flavour of duck. Very good.
0:38:03 > 0:38:07My favourite is your pork with the really crispy crackling on top.
0:38:07 > 0:38:09Really moist inside.
0:38:09 > 0:38:12Love the texture of the sticky rice, really do enjoy that.
0:38:12 > 0:38:15What I really love, and I so wish there was more of,
0:38:15 > 0:38:18is that sauce you made with the bean and the tamarind
0:38:18 > 0:38:20because that is salty, that is tangy,
0:38:20 > 0:38:23it's slightly sharp and there's a sweetness to it.
0:38:23 > 0:38:27And you can easily spread it across all of these meats
0:38:27 > 0:38:30and the rice and it gives it a beautiful overall flavour.
0:38:36 > 0:38:38Roasting duck with crispy skin.
0:38:38 > 0:38:41Perfectly cooked and wonderful and soft and rich.
0:38:41 > 0:38:44Your crispy pork with crispy crackling on top
0:38:44 > 0:38:48and your char siu melt in the mouth and salty and addictive.
0:38:48 > 0:38:50I think it's wonderful. I love the sticky rice.
0:38:50 > 0:38:53Smoky with the bacon, the pancetta.
0:38:53 > 0:38:55What you have achieved here,
0:38:55 > 0:38:57and the amount of work you've done, is admirable.
0:38:57 > 0:39:00I think it's extraordinary. Clever, clever man.
0:39:04 > 0:39:10Larkin's dessert is a mojito granita with a chocolate cylinder,
0:39:10 > 0:39:18sweet cucumber, coconut crumble, Thai basil gel and a caramel sauce.
0:39:18 > 0:39:21How a man comes up with a chocolate mojito that looks like that,
0:39:21 > 0:39:23I'm not quite sure, but brilliant.
0:39:25 > 0:39:26Ooh.
0:39:33 > 0:39:36Love the snow. It fills up your face full of cold.
0:39:36 > 0:39:39When it goes, you get slight sweetness
0:39:39 > 0:39:42and sharpness, almost like apple. Very, very nice indeed.
0:39:42 > 0:39:45You have lots of nice-tasting little morsels on that plate
0:39:45 > 0:39:47and there's nowhere near enough of them.
0:39:47 > 0:39:49Give us enough to eat!
0:39:53 > 0:39:55It's all beautifully made.
0:39:55 > 0:39:57Your caramel sauce is lovely and sweet and sticky,
0:39:57 > 0:39:59almost like boiled down condensed milk.
0:39:59 > 0:40:01Your chocolate cylinder is wonderful,
0:40:01 > 0:40:04delivering that intense bitterness of good quality chocolate.
0:40:04 > 0:40:10I think that the combination of crunchy, toasted coconut in a biscuit
0:40:10 > 0:40:12with caramel and chocolate and rum
0:40:12 > 0:40:17and mint with a bit of cucumber was completely bonkers.
0:40:17 > 0:40:21I'm wrong, it's my new revelation. It's beautiful.
0:40:23 > 0:40:26I'm really pleased to see you again
0:40:26 > 0:40:29reliving the memories from your childhood,
0:40:29 > 0:40:33cos, for me, when you cook what's in your heart,
0:40:33 > 0:40:36like your grandfather, the results can be stunning.
0:40:36 > 0:40:39That's what's happened here again today, Larkin.
0:40:39 > 0:40:43- I love your food like this. - Thanks, Larkin. Thank you.- Thanks.
0:40:55 > 0:40:59I'm just relieved that I've got through it.
0:40:59 > 0:41:01I just feel like all the stress has been lifted off,
0:41:01 > 0:41:03so I'm feeling quite good right now.
0:41:08 > 0:41:09Dale.
0:41:25 > 0:41:27For his starter,
0:41:27 > 0:41:30Dale has made stuffed ballotine of red mullet
0:41:30 > 0:41:34on top of a pepper and black olive stew
0:41:34 > 0:41:39with confit tomatoes and a chorizo and tapenade bruschetta.
0:41:43 > 0:41:44That is beautiful.
0:41:44 > 0:41:48Look at the bright red vivid colours and the sheen of the oil.
0:41:48 > 0:41:50That is beautiful. Beautiful.
0:41:56 > 0:42:00This minced liver and chorizo stuffing for the fish
0:42:00 > 0:42:03is extraordinary. It's really tangy.
0:42:03 > 0:42:05The unmistakable flavours of Provence,
0:42:05 > 0:42:08the unmistakable flavours of the Mediterranean.
0:42:08 > 0:42:12Tang of basil, tang of garlic, deep, fruity, rich, peppery.
0:42:12 > 0:42:16Very good indeed. I like that, Dale, a lot. I really do.
0:42:24 > 0:42:26In there, you have this wonderful sweetness
0:42:26 > 0:42:29from your little confit tomatoes and the tang of the basil.
0:42:29 > 0:42:35The saltiness from your red pepper stew is really intense.
0:42:35 > 0:42:38Inside that red mullet, the actual filling,
0:42:38 > 0:42:42your stuffing with the liver, is cooked perfectly.
0:42:42 > 0:42:44But your fish inside is just slightly under.
0:42:48 > 0:42:51Dale's main is guinea fowl three ways.
0:42:52 > 0:42:58Roast breast, confit leg and thigh and black pudding bonbons.
0:43:00 > 0:43:04He's served them with asparagus mousse and spears,
0:43:04 > 0:43:08sauteed mushrooms and a white truffle cream sauce.
0:43:15 > 0:43:17That truffle sauce is heady.
0:43:17 > 0:43:20I've never tasted a truffle sauce like it.
0:43:20 > 0:43:23The little green sauce is all sour, almost like yoghurt.
0:43:23 > 0:43:26There is sweetness and crispness in the parsnip,
0:43:26 > 0:43:30there is a strong, acidic vinegar, beautiful sweetness with the onion.
0:43:30 > 0:43:32The bird itself is moist.
0:43:32 > 0:43:33That is the sort of dish
0:43:33 > 0:43:37I would expect to find in the best of fine-dining restaurants.
0:43:37 > 0:43:38- Thank you.- It's an incredible dish.
0:43:45 > 0:43:47Great flavours in there, Dale, and you have
0:43:47 > 0:43:52the tang of the tarragon, which is flittering through the whole thing.
0:43:52 > 0:43:55The smokiness of truffle, richness coming from your asparagus,
0:43:55 > 0:43:57smokiness from your mushroom sauce
0:43:57 > 0:44:00and that wonderful peppery spice from the black pudding.
0:44:00 > 0:44:02Really very, very good indeed.
0:44:02 > 0:44:06I agree with Gregg, craftsmanship and skill. Really well done.
0:44:06 > 0:44:08Really well done.
0:44:08 > 0:44:09Thank you.
0:44:11 > 0:44:15Dale's dessert is a coconut and white chocolate panna cotta
0:44:15 > 0:44:19with fruits poached in champagne syrup,
0:44:19 > 0:44:22topped with desiccated coconut and meringues.
0:44:29 > 0:44:33Your panna cotta is wonderful and bouncy and smooth,
0:44:33 > 0:44:35your poached fruit lovely and soft.
0:44:35 > 0:44:37But at the same time, you've still got a bite to it.
0:44:37 > 0:44:40I really like that little bit of warmth from the alcohol,
0:44:40 > 0:44:44the champagne, sitting on the back of your throat when you have the whole thing.
0:44:44 > 0:44:45It's really, really good.
0:44:50 > 0:44:53Panna cotta, creamy, heady with vanilla
0:44:53 > 0:44:55and the fruit, nice and sharp.
0:44:55 > 0:44:59But it's the coconut flavour that comes from these little dumplings,
0:44:59 > 0:45:01and comes from the shavings all over the fruit
0:45:01 > 0:45:03that really gives it its cosiness.
0:45:03 > 0:45:04I really do like that.
0:45:05 > 0:45:09Dale, how are you feeling?
0:45:09 > 0:45:11I feel like crying, but I'll hold it back.
0:45:11 > 0:45:14It's tears of joy if they come through.
0:45:14 > 0:45:17It just means I came here and did what I set out to do,
0:45:17 > 0:45:19which is just grow with the competition.
0:45:19 > 0:45:22Cor, you've grown with the competition, son.
0:45:23 > 0:45:24- Thanks, Dale.- Cheers.
0:45:28 > 0:45:30- Nice.- Yeah.
0:45:33 > 0:45:37I found today more pressurised than any other situation we've been in.
0:45:37 > 0:45:39No second chances today. That's it.
0:45:39 > 0:45:42What you cook is what you're going to be judged on,
0:45:42 > 0:45:44so the pressure, I felt it.
0:45:44 > 0:45:46I felt it a touch more.
0:45:49 > 0:45:50Natalie, come and join us.
0:46:03 > 0:46:07I think your food looks amazing.
0:46:07 > 0:46:08Thank you, John.
0:46:11 > 0:46:17Natalie's starter is lobster tail accompanied by compressed fennel,
0:46:17 > 0:46:20a fennel puree and shavings.
0:46:20 > 0:46:25It is dressed with an orange gel and beurre blanc and lobster oil.
0:46:39 > 0:46:42I love the fact that that lobster is cooked beautifully
0:46:42 > 0:46:44and it's got some texture.
0:46:44 > 0:46:47I'm really happy. It's so pleasing to me.
0:46:56 > 0:47:00Quite astounded by the technical work in here.
0:47:00 > 0:47:03Compressed fennel, shaved fennel, fennel puree,
0:47:03 > 0:47:05two types of orange,
0:47:05 > 0:47:09a perfectly crunchy cooked piece of lobster that when you open it up,
0:47:09 > 0:47:14it's fragrant, it's still got that wonderful smell of the sea about it.
0:47:14 > 0:47:19It's a good-looking dish, it's well executed, it's intensive,
0:47:19 > 0:47:21it's exciting, it's interesting.
0:47:21 > 0:47:24I like it a lot. A lot, a lot, a lot.
0:47:30 > 0:47:35For her main, Natalie has made a roast pork belly,
0:47:35 > 0:47:39pork tenderloin and a black pudding quail Scotch egg.
0:47:40 > 0:47:44They're served with pomme puree, caramelised shallots
0:47:44 > 0:47:49and two sauces - an apple sauce and a honey mustard.
0:47:58 > 0:48:02Hey, clever. Clever.
0:48:10 > 0:48:14People wonder why after a series of MasterChef, I get fat.
0:48:14 > 0:48:18When I'm served food like that, there's very good reason.
0:48:18 > 0:48:22- I want to eat the whole lot! Natalie, it is awesome.- Thank you.
0:48:22 > 0:48:23I mean, properly awesome.
0:48:23 > 0:48:27It takes you into the most comforting place - roast pork,
0:48:27 > 0:48:31mashed potato and apple sauce and then there's the little extra bits.
0:48:31 > 0:48:35The sharpness and the heat coming from the mustard sauce
0:48:35 > 0:48:39along with that wonderful richness of your quail's egg,
0:48:39 > 0:48:41the yolk running through it.
0:48:41 > 0:48:43Your belly pork is cooked beautifully,
0:48:43 > 0:48:46your tenderloin is soft with a river of pink running through it.
0:48:46 > 0:48:49Your crackling is just fantastic
0:48:49 > 0:48:53and I love the addition of your pea shoots sitting on top of it.
0:48:53 > 0:48:57It's sophisticated, it's clever, it's interesting, it's exciting.
0:48:57 > 0:49:01I really, properly like it a lot.
0:49:01 > 0:49:06- You can tell, can't you?!- Yee-ha!
0:49:06 > 0:49:10One of the great delights in life has got to be munching your way
0:49:10 > 0:49:15through salty, crispy crackling to soft, moist, fatty pork underneath.
0:49:15 > 0:49:17That is one of the great delights.
0:49:17 > 0:49:19What you've done is add extra little bits,
0:49:19 > 0:49:21everything giving a little bit of tang.
0:49:21 > 0:49:24And a little bit of sweetness prevails throughout the whole lot.
0:49:24 > 0:49:28That's a good dish. Way to go.
0:49:31 > 0:49:36Finally, Natalie's dessert is a vanilla chocolate panna cotta,
0:49:36 > 0:49:39topped with a tempered bitter chocolate tuile
0:49:39 > 0:49:44with caramelised pears and a trio of hazelnut crumble biscuits.
0:49:46 > 0:49:48You have delivered here three things
0:49:48 > 0:49:52that I really want to get my gnashers sunk into.
0:49:56 > 0:50:00It is like some other-worldly beautiful cheesecake.
0:50:00 > 0:50:04You've got that crunchy base, you've got the wobbly middle,
0:50:04 > 0:50:08slightly of chocolate, and pear is lovely because it releases juice.
0:50:08 > 0:50:10Not loads of juice to wash the chocolate flavour away,
0:50:10 > 0:50:14just enough to keep it clean. Very nice.
0:50:14 > 0:50:17Good flavour sensation, those three things. Very good.
0:50:22 > 0:50:24Natalie, it is very, very clever
0:50:24 > 0:50:27because actually it's very, very understated as a dessert.
0:50:27 > 0:50:30What you do have is a wonderful, intense flavour of pear
0:50:30 > 0:50:32and a bitter caramel.
0:50:32 > 0:50:35That bitter caramel goes into your milk white chocolate,
0:50:35 > 0:50:37like a set chocolate milkshake.
0:50:37 > 0:50:40Then you get the crunch of your hazelnut biscuit.
0:50:40 > 0:50:41It's nutty and it's toasty.
0:50:41 > 0:50:45We've got bitter, sweet, toasty, nutty, crispy, crunchy,
0:50:45 > 0:50:51- wobbly thing on a plate. It is good!- Thank you.
0:50:51 > 0:50:54I'm sort of blown away by you. It's the clarity that I admire.
0:50:54 > 0:50:59- There is a wonderful clarity in this dessert. It's great.- Thank you.
0:50:59 > 0:51:02- I'm really pleased for you. - Thank you.
0:51:02 > 0:51:05Yeah, I think you should be very pleased with yourself.
0:51:05 > 0:51:09I am today now, yeah. Very pleased.
0:51:09 > 0:51:11Natalie, thank you very much.
0:51:11 > 0:51:12Thank you.
0:51:20 > 0:51:23I was really happy, because I said at the beginning,
0:51:23 > 0:51:26I didn't want them moaning at me today, so they were...
0:51:26 > 0:51:29They said some really nice things.
0:51:32 > 0:51:35Thank you very much for all your hard work today
0:51:35 > 0:51:37and throughout the competition.
0:51:37 > 0:51:41We have to make a decision of who is going to lift the title.
0:51:43 > 0:51:46It's been an incredible final.
0:51:46 > 0:51:48It's been an honour.
0:51:51 > 0:51:52Thank you.
0:52:11 > 0:52:14- Wow.- Cor.
0:52:25 > 0:52:28I'm really proud of them and what they've achieved.
0:52:28 > 0:52:30Look at the cooks that walked in the door and then to be able to
0:52:30 > 0:52:34cook food that they cooked today is quite remarkable.
0:52:34 > 0:52:38Finals are always magic, but today I think the technique
0:52:38 > 0:52:42and the confidence and the skill is incredible. I really do.
0:52:42 > 0:52:44Most cooks I know,
0:52:44 > 0:52:46who have been cooking for a very, very long time
0:52:46 > 0:52:49would not be able to touch these guys.
0:52:51 > 0:52:53Larkin has produced some extraordinary dishes
0:52:53 > 0:52:56throughout this competition and there were extraordinary
0:52:56 > 0:52:59flavour combinations on this table in front of me today.
0:52:59 > 0:53:03He's worked really hard and he's said this is the food for his grandad,
0:53:03 > 0:53:05for his family, the food that he's really proud of.
0:53:05 > 0:53:09- I'm pleased he's done that.- I put in a good performance today, I think.
0:53:09 > 0:53:12I pushed myself to probably the very limit of what could have been
0:53:12 > 0:53:19done in the time, and we're at an end, so it's always emotional.
0:53:19 > 0:53:21Three good courses from Dale.
0:53:21 > 0:53:25When he is on song, it is as good as a professional chef.
0:53:25 > 0:53:30The guy has pushed himself, he has real skill.
0:53:30 > 0:53:34If my dishes were 100% today, I would have been happy.
0:53:34 > 0:53:37We're talking 98%. They were there or thereabouts,
0:53:37 > 0:53:40so I've got to be quite pleased. I'll take that.
0:53:40 > 0:53:44- Natalie's three courses - yum.- Wah!
0:53:44 > 0:53:46Me and her grandad, mate, we're as one.
0:53:46 > 0:53:50It had the heart and soul of home cooking about it,
0:53:50 > 0:53:52with the little clever touches of somebody going
0:53:52 > 0:53:54for a MasterChef championship.
0:53:54 > 0:53:56Very, very good indeed.
0:53:56 > 0:53:58I think I've really pushed myself and, you know,
0:53:58 > 0:54:01I put a lot of work into that.
0:54:02 > 0:54:04So I'm pleased with myself.
0:54:10 > 0:54:13What makes Larkin so exciting is, despite his ups and downs,
0:54:13 > 0:54:18he has the ability to produce dishes that are unbelievable quality.
0:54:20 > 0:54:24If I didn't win, I would be gutted, but proud at the same time.
0:54:24 > 0:54:27I've had a bit of a tough running of late,
0:54:27 > 0:54:29so it was just nice to get some nicer words,
0:54:29 > 0:54:31just to finish it all off.
0:54:35 > 0:54:40I love Natalie's food because it comes straight from her heart.
0:54:40 > 0:54:44She's always had love, she's always wanted to give.
0:54:44 > 0:54:49She's always cooked with real flavour. Her food is fantastic.
0:54:50 > 0:54:54It is really emotional. A lot of tears have been shed.
0:54:54 > 0:54:55I've grown really close to the boys,
0:54:55 > 0:54:58so it's going to be sad when it all finishes.
0:55:01 > 0:55:07Dale has had a very good running. Some very good quality dishes.
0:55:07 > 0:55:08He's delivered to us
0:55:08 > 0:55:12some of the most refined food we've seen in this competition.
0:55:12 > 0:55:15It's difficult to sum up how hard I've worked for MasterChef.
0:55:15 > 0:55:17I'm proud of getting myself here.
0:55:17 > 0:55:20I do want to win, but anyone could take it.
0:55:24 > 0:55:26This is the start of their journey,
0:55:26 > 0:55:29it's definitely not the end of their journey.
0:55:29 > 0:55:33- Who deserves it the most? - And who stands out?
0:56:01 > 0:56:07We said at the start of today, three plates of food and one champion.
0:56:16 > 0:56:18We've made our decision.
0:56:28 > 0:56:30Our MasterChef champion...
0:56:41 > 0:56:42..is Natalie.
0:56:45 > 0:56:48MUSIC: "Mr Blue Sky" by ELO
0:56:53 > 0:56:56Well done, you guys, though.
0:56:57 > 0:56:59Thank you.
0:56:59 > 0:57:01I love Natalie, I've always loved Natalie.
0:57:01 > 0:57:05There is pride in her work, there is a real love of cuisine,
0:57:05 > 0:57:07a real love of food.
0:57:15 > 0:57:17It's been a once-in-a-lifetime opportunity,
0:57:17 > 0:57:20so I'll chin-up and onwards and upwards.
0:57:22 > 0:57:27Probably the best few weeks of my life. I'm really proud of myself.
0:57:29 > 0:57:35- Champion.- Yeah.- You did it.- It's a dream come true. It's really, ooh...
0:57:35 > 0:57:38Now I'm starting to go.
0:57:38 > 0:57:39It's mad, innit?
0:57:42 > 0:57:45MUSIC: "Mr Blue Sky" by ELO
0:57:57 > 0:58:00Probably the best thing that's ever happened in my life.
0:58:03 > 0:58:06- How does that feel?- It's going to look good in my bedroom.
0:58:08 > 0:58:10It's just like a fairy tale, really, innit?
0:58:10 > 0:58:12The girl from Hackney did good.
0:58:32 > 0:58:34Subtitles by Red Bee Media Ltd