Episode 12

0:00:02 > 0:00:05It's the Celebrity MasterChef final.

0:00:05 > 0:00:11Over the last six weeks we've seen 20 celebs battle it out.

0:00:11 > 0:00:13- Rock on, Tommy!- Rock on, Tommy!

0:00:13 > 0:00:15Along the way we've had some laughter...

0:00:15 > 0:00:18LAUGHTER

0:00:21 > 0:00:23..a few stressful moments...

0:00:23 > 0:00:27- Something's burning. - It's a bit of a disaster.

0:00:27 > 0:00:29If you don't eat it, you wear it!

0:00:29 > 0:00:31That's raw meat.

0:00:33 > 0:00:35Oh, man!

0:00:35 > 0:00:37..but we've eaten some great food.

0:00:41 > 0:00:43I think it's a knockout.

0:00:46 > 0:00:48It's been a great, great competition,

0:00:48 > 0:00:52and we have found ourselves three very talented finalists.

0:00:55 > 0:00:58You can see it sort of glimmering, the trophy, in the distance,

0:00:58 > 0:01:01within touching distance.

0:01:01 > 0:01:03And OK, I'd like to take that home.

0:01:04 > 0:01:06Whether I win or not,

0:01:06 > 0:01:11my brain has been opened to the world of cooking and I have totally

0:01:11 > 0:01:14found something that I can do the rest of my life.

0:01:14 > 0:01:17This has been nothing like I've ever done before.

0:01:17 > 0:01:20Getting to the final is huge for me.

0:01:20 > 0:01:23Winning it would be the cherry on top.

0:01:23 > 0:01:27But whatever happens, I'm really looking forward to cooking.

0:01:29 > 0:01:33Tonight, the finalists will face two massive challenges.

0:01:35 > 0:01:40First, they will have to cook Michelin-star dishes

0:01:40 > 0:01:43for some of the country's best chefs...

0:01:45 > 0:01:49..before heading back to the MasterChef kitchen to cook

0:01:49 > 0:01:51their final three courses.

0:01:55 > 0:02:01One of them will be crowned Celebrity MasterChef Champion, 2016.

0:02:16 > 0:02:19When I was growing up - oh, my goodness,

0:02:19 > 0:02:22I'm not sure I really had any idea what I was going to do.

0:02:22 > 0:02:27The one thing I did always do, though, was tell my parents stories.

0:02:27 > 0:02:29And do you know what they used to tell me?

0:02:29 > 0:02:30They used to be so bored!

0:02:30 > 0:02:34They used to say, "Oh, please, could you hurry up?"

0:02:34 > 0:02:37So I've got my ultimate revenge now.

0:02:37 > 0:02:41Every single morning I wake up and tell everybody the news.

0:02:44 > 0:02:47This morning, we're counting down to the elections on the 5th of May.

0:02:47 > 0:02:50It's been quite a bit of a juggle, the last couple of months,

0:02:50 > 0:02:53because obviously I'm doing my job, I'm looking after the family,

0:02:53 > 0:02:56and trying to do MasterChef.

0:02:56 > 0:03:00But I've just loved the whole thing, anyway, it's been brilliant.

0:03:00 > 0:03:03Have a lovely day whatever you're doing, we'll see you soon.

0:03:03 > 0:03:06- Goodbye.- Goodbye.

0:03:06 > 0:03:07Right, that's that one done.

0:03:12 > 0:03:15My family have been incredibly supportive

0:03:15 > 0:03:18and incredibly proud of me.

0:03:18 > 0:03:20Sorry!

0:03:20 > 0:03:22Before she's done the programme,

0:03:22 > 0:03:24quite often we used to have fish fingers!

0:03:27 > 0:03:30Rewind a few months, I would've done the cooking.

0:03:30 > 0:03:33I think my bubble's been well and truly burst,

0:03:33 > 0:03:35I think now!

0:03:35 > 0:03:40I entered MasterChef because I knew it would be a challenge for me.

0:03:40 > 0:03:42I've become completely obsessed,

0:03:42 > 0:03:45because I've cooked food that I have never attempted before.

0:03:45 > 0:03:47Exhausted!

0:03:47 > 0:03:49And mostly, it's gone well.

0:03:51 > 0:03:53I was expecting her to go out quite a while ago.

0:03:53 > 0:03:55I didn't say that, obviously!

0:03:55 > 0:03:58I was very surprised when she called me and was like, "Actually, guys,

0:03:58 > 0:04:00"I've got through." I'm like, "What?! Really?"

0:04:00 > 0:04:02- We were surprised!- Yeah.

0:04:02 > 0:04:05It's just typical Louise, really.

0:04:05 > 0:04:08I mean, she puts her mind to something, she does it.

0:04:08 > 0:04:13I'm hugely proud of her, hugely, enormously proud.

0:04:13 > 0:04:17I feel like a winner already, to have got there.

0:04:17 > 0:04:20Because honestly, I don't win things.

0:04:20 > 0:04:25The girls, they'll be so proud if I won it as well.

0:04:25 > 0:04:28And I'm doing it for all the ladies out there who can cook

0:04:28 > 0:04:29so I can beat some more of the boys!

0:04:29 > 0:04:33I feel slightly bad about that, but it would be nice, wouldn't it?

0:04:37 > 0:04:42REPORTER: London airport had been invaded by 10,000 girls.

0:04:42 > 0:04:45Growing up being an Osmond has been a lot of pressure.

0:04:48 > 0:04:51It's kind of like living in a fishbowl, no matter where you go.

0:04:57 > 0:05:00It was just a wild, wild roller-coaster ride.

0:05:03 > 0:05:08I just joined thinking every kid did what we did.

0:05:08 > 0:05:10And I joined the group at three.

0:05:10 > 0:05:13Ladies and gentlemen, in his first television appearance,

0:05:13 > 0:05:14Jimmy Osmond!

0:05:16 > 0:05:18And that's how it started.

0:05:18 > 0:05:26# I want some red roses for a blue lady... #

0:05:28 > 0:05:34My first big hit here was Long Haired Lover From Liverpool.

0:05:34 > 0:05:37# I'll be your long haired lover... #

0:05:37 > 0:05:42It's still the biggest-selling record in the UK for the Osmonds.

0:05:42 > 0:05:45I like to rub that in to my brothers, all the time!

0:05:47 > 0:05:50We've had good times, bad times,

0:05:50 > 0:05:52we've made a lot of money, lost it all.

0:05:52 > 0:05:56But I had my brothers and my sister and my parents with me

0:05:56 > 0:05:59and it was a unique way to grow up.

0:05:59 > 0:06:03Just really grateful I had people around me that cared, you know.

0:06:10 > 0:06:13I am a family guy, I have a beautiful wife named Michelle,

0:06:13 > 0:06:15I have four great kids.

0:06:15 > 0:06:16Two girls, two boys, and a puppy dog.

0:06:16 > 0:06:19Life's pretty cool!

0:06:19 > 0:06:21And, you know, the least fun for me

0:06:21 > 0:06:25is going home at night in a hotel, all alone again.

0:06:25 > 0:06:30Practising. I have this little tiny kitchen, and it's hilarious.

0:06:30 > 0:06:33If it's good there, it's got to be good in a proper kitchen, right?

0:06:33 > 0:06:35Hi!

0:06:35 > 0:06:38- Hi, guys.- Hi, we miss you!

0:06:38 > 0:06:40I miss you guys, you look good.

0:06:40 > 0:06:43Thanks, so do you. Are you having fun?

0:06:43 > 0:06:46Yeah, it's been wild. Wild.

0:06:46 > 0:06:49My little girl and I love to watch cooking shows.

0:06:49 > 0:06:52And they said, "Hey, would you be willing to do a MasterChef show?"

0:06:52 > 0:06:55And I go, "Yeah!"

0:06:55 > 0:06:59And my little girl was over the moon, you know.

0:06:59 > 0:07:04And I'm just, as you say, gobsmacked that I'm still here.

0:07:04 > 0:07:07The pear, what's it doing on a plate with an omelette?

0:07:07 > 0:07:08Brain burp!

0:07:10 > 0:07:12And the next thing I know, I'm in the final.

0:07:12 > 0:07:14Congratulations!

0:07:14 > 0:07:17And my wife was so surprised!

0:07:21 > 0:07:24And my little girl thinks I'm a hero. Yeah.

0:07:33 > 0:07:36I thought I'd be here a week.

0:07:36 > 0:07:37Yeah, crazy.

0:07:39 > 0:07:42We would love to see Jimmy win,

0:07:42 > 0:07:45we just would really be so proud of him.

0:07:45 > 0:07:47He's a great chap and a great husband and a great father.

0:07:50 > 0:07:53I don't know if I can win MasterChef or not.

0:07:53 > 0:07:56But if MasterChef is about being passionate about it,

0:07:56 > 0:08:02and having an artistic approach to it, and making it taste good,

0:08:02 > 0:08:04I think I'm your man. But we'll see!

0:08:12 > 0:08:14I was born in Paris.

0:08:14 > 0:08:17Apparently, the first words that came out of my mouth were French,

0:08:17 > 0:08:20but I don't speak a word of French right now!

0:08:20 > 0:08:24And then we went back to Greece and I grew up in Athens.

0:08:24 > 0:08:27If you're Greek, you're born with a love of food.

0:08:27 > 0:08:30Every time I have pictures of my family,

0:08:30 > 0:08:33they are memories of sitting around a table.

0:08:35 > 0:08:41Growing up, I was with my mum, so my father left

0:08:41 > 0:08:43when I was about seven.

0:08:43 > 0:08:46MUSIC: 7 Years by Lukas Graham

0:08:46 > 0:08:49The reason behind that was he's a gambler.

0:08:49 > 0:08:50And he was a gambling addict.

0:08:52 > 0:08:57But he turned to fraud and scams, basically, to...

0:08:59 > 0:09:02..finance his gambling addiction.

0:09:02 > 0:09:06When I made a documentary about gambling addiction,

0:09:06 > 0:09:08he was in prison at the time.

0:09:08 > 0:09:13# I always had that dream like my daddy before me... #

0:09:13 > 0:09:17And he passed away whilst we were making the documentary,

0:09:17 > 0:09:19before I had the chance to go and see him.

0:09:21 > 0:09:24Which was sad.

0:09:27 > 0:09:31# Once I was seven years old... #

0:09:31 > 0:09:36So I think I probably inherited some sort of scamming gene...

0:09:38 > 0:09:42..because I ended up making my living by carrying out frauds

0:09:42 > 0:09:46and cons for BBC Three. And we did 11 series of The Real Hustle.

0:09:48 > 0:09:51I didn't set out to be a professional scam artist,

0:09:51 > 0:09:54I'd never set out to be a presenter,

0:09:54 > 0:09:58because all I ever wanted to do from a very young age was to be an actor.

0:09:58 > 0:10:01That was my passion.

0:10:04 > 0:10:06Believe me, I have thought about,

0:10:06 > 0:10:09"How can you cheat this competition?"

0:10:09 > 0:10:13And there may be ways!

0:10:13 > 0:10:15But why would you want to cheat something like that?

0:10:15 > 0:10:17You want to win it fair and square.

0:10:17 > 0:10:19But I did think about it!

0:10:24 > 0:10:29I have been consumed by this competition.

0:10:29 > 0:10:34- Yum!- I think he caught the bug - he's really pushing himself,

0:10:34 > 0:10:36which has been great.

0:10:36 > 0:10:40And I think it's a wonderful thing, but it's been a bit hard as well.

0:10:47 > 0:10:51They've both been tremendously patient in being served

0:10:51 > 0:10:53the same dish for a whole week,

0:10:53 > 0:10:55with slight alterations.

0:10:55 > 0:10:58Watch out, you're going to fall off!

0:10:58 > 0:11:00When I was cooking the sea bream,

0:11:00 > 0:11:02we had it about four times in a row and Talia eventually said,

0:11:02 > 0:11:05"Daddy, could I have some beans on toast?"

0:11:05 > 0:11:08Right, come on, monkey, dinner.

0:11:08 > 0:11:10It definitely has been worth it.

0:11:10 > 0:11:14Worth the sleepless nights, the anxiety, the stress.

0:11:15 > 0:11:18And regardless of whether I win or not,

0:11:18 > 0:11:22to be able to say that I made the finals of MasterChef,

0:11:22 > 0:11:24I think I'm going to be proud of that forever.

0:11:24 > 0:11:27- Cheers.- Good luck, Daddy!

0:11:27 > 0:11:28Hope you win!

0:11:28 > 0:11:30Oh, thanks, you two.

0:11:39 > 0:11:44Louise, Alexis and Jimmy now have one last chance

0:11:44 > 0:11:46to perfect their skills

0:11:46 > 0:11:49before they compete for the MasterChef title.

0:11:52 > 0:11:57This year's Chef's Table will be overseen by one of the UK's most

0:11:57 > 0:11:59critically-acclaimed and renowned chefs...

0:12:02 > 0:12:04..Atul Kochhar.

0:12:08 > 0:12:13In 2001, Atul made history when he became one of the first Indian chefs

0:12:13 > 0:12:17in the world to be awarded a Michelin star.

0:12:20 > 0:12:24Atul Kochhar cooks Indian food that everybody knows,

0:12:24 > 0:12:28but takes it to a place that very few people will ever be able

0:12:28 > 0:12:31to attain. And I think that's exciting.

0:12:31 > 0:12:38To many people, he is the Godfather of fine Indian cuisine.

0:12:38 > 0:12:41These three contestants, they have to believe in themselves.

0:12:41 > 0:12:46Not get confused by spices.

0:12:46 > 0:12:49They have to not let me down, they have to work with me.

0:12:49 > 0:12:53And I'm going to push them every bit, because it's my reputation.

0:13:00 > 0:13:03- Morning.- Good morning.- How are you?

0:13:03 > 0:13:05- Great.- Good, thank you.- Nervous!

0:13:05 > 0:13:10Nervous! I think I should be more nervous having you guys around!

0:13:10 > 0:13:12We will be cooking an amazing meal,

0:13:12 > 0:13:15and I'll be supporting and helping you.

0:13:15 > 0:13:20We have some really high-profile chefs coming to eat your food.

0:13:20 > 0:13:24They are really highly respected, I look up to them.

0:13:24 > 0:13:27You just have to cook with all you've got.

0:13:27 > 0:13:29Let's go.

0:13:33 > 0:13:36I'm so excited to be cooking with Atul.

0:13:36 > 0:13:40To be taught by him is just going to be an amazing experience,

0:13:40 > 0:13:45which will hopefully change my cooking for the rest of my life.

0:13:45 > 0:13:49Louise will be in charge of the chicken tikka and crispy wing starter.

0:13:51 > 0:13:53I call it murgh do tarike ka.

0:13:53 > 0:13:55Murgh do ratike ka.

0:13:55 > 0:13:58You're almost there! Almost there!

0:13:59 > 0:14:04Louise's first task will be to make the tikka marinade of yoghurt,

0:14:04 > 0:14:08Cheddar cheese, herbs and spices.

0:14:08 > 0:14:11This will tenderise and flavour the chicken...

0:14:11 > 0:14:13Looks yummy already.

0:14:13 > 0:14:15..before it's cooked in the tandoor oven.

0:14:15 > 0:14:20- Wow, it's hot! - Seriously hot, yes, it is. It is.

0:14:20 > 0:14:23And that goes in the oven.

0:14:23 > 0:14:26You have to take great care in cooking in the tandoori oven because

0:14:26 > 0:14:28the temperature is about 400 degrees centigrade down there.

0:14:28 > 0:14:30And here around 300.

0:14:30 > 0:14:31So it's a really hot oven.

0:14:31 > 0:14:33Yes.

0:14:33 > 0:14:35- You have to check. - It's quite soft, isn't it?

0:14:35 > 0:14:37Quite soft, and that is how it should be.

0:14:37 > 0:14:39So at this stage, I would baste it again.

0:14:39 > 0:14:42At this stage, I might eat it already!

0:14:47 > 0:14:52Then you add lemon juice and this is chaat masala, and that's done.

0:14:52 > 0:14:54- OK.- Gosh, that smells so good!

0:14:55 > 0:15:00The other element of Louise's dish is boneless chicken wings,

0:15:00 > 0:15:04deep-fried in a spiced tempura batter.

0:15:06 > 0:15:09It needs to heat up inside, that's important.

0:15:09 > 0:15:12And at the same time, the batter needs to be completely cooked.

0:15:12 > 0:15:15They need to look crispy and nice and enticing.

0:15:15 > 0:15:19And let's take the chicken tikka as well and we can go present it.

0:15:19 > 0:15:21Two sauces. Tomato.

0:15:22 > 0:15:25And next to that, our green chutney.

0:15:25 > 0:15:27- Looks lovely.- Painting brush.

0:15:27 > 0:15:30Oh, this is making me nervous!

0:15:30 > 0:15:32Go like that and then go like that.

0:15:32 > 0:15:33That simple.

0:15:37 > 0:15:42- Oh, my goodness.- You can use some micro-cress, put that at the end.

0:15:42 > 0:15:44- Fantastic.- And you're done.

0:15:48 > 0:15:50This is my murgh do tarike ka,

0:15:50 > 0:15:53or duo of chicken.

0:15:53 > 0:15:54Easy-peasy? Happy?

0:15:54 > 0:15:56I don't think it's easy-peasy,

0:15:56 > 0:16:00but I'm hoping I can make it look something like that!

0:16:00 > 0:16:04- Thank you very much. Can I keep it? - Absolutely, it's yours.- OK.

0:16:04 > 0:16:08That chicken's so soft and succulent.

0:16:08 > 0:16:10And then the chicken wings sort of jump out at you,

0:16:10 > 0:16:12they're like sparkles.

0:16:12 > 0:16:14So I hope I can do it.

0:16:14 > 0:16:19And if it looks an approximation of that, I'll be over the moon.

0:16:19 > 0:16:21Alexis will be cooking the main.

0:16:21 > 0:16:25Which includes one of the most complex and revered dishes

0:16:25 > 0:16:28in Indian cooking - biryani -

0:16:28 > 0:16:31which has its roots in ancient Persia.

0:16:31 > 0:16:34Biryanis are just not made every day.

0:16:34 > 0:16:37They are made for special occasions.

0:16:37 > 0:16:40He is a pioneer of his cuisine.

0:16:40 > 0:16:42So, nervous excitement.

0:16:42 > 0:16:45I'm looking forward to this one, I'm not scared of this one...

0:16:45 > 0:16:47for now.

0:16:48 > 0:16:54The biryani is layered with venison curry, onion masala

0:16:54 > 0:16:56and crushed rose petals,

0:16:56 > 0:16:59along with fragrant pilau rice.

0:16:59 > 0:17:02That just looks beautiful already.

0:17:02 > 0:17:07And now we have the lid. It's a normal dough.

0:17:07 > 0:17:08Just dough. Simple dough.

0:17:08 > 0:17:11You just put that on top and press it.

0:17:12 > 0:17:16And we take this to the table and the waiters open it on the table

0:17:16 > 0:17:18- for the guests. - So I'm not going to know...

0:17:18 > 0:17:21- You're not going to know. - ..what that's going to look like!

0:17:21 > 0:17:23That's terrifying!

0:17:23 > 0:17:25- OK.- That was it?

0:17:25 > 0:17:27Let's cook now!

0:17:27 > 0:17:28LAUGHTER

0:17:28 > 0:17:30Oh, Lord!

0:17:32 > 0:17:34Alongside the biryani,

0:17:34 > 0:17:37Alexis will be serving spiced venison haunch steaks.

0:17:37 > 0:17:41Have you cooked venison before, Alexis?

0:17:41 > 0:17:44- I have, yes. - So you know how to serve it?

0:17:44 > 0:17:46Yeah, I mean, I serve it sort of fairly pink.

0:17:46 > 0:17:49There's no other way to serve venison.

0:17:49 > 0:17:51- It has to be pink.- Yeah.

0:17:51 > 0:17:56So you have to do this quickly because the spices will get burned

0:17:56 > 0:17:58very fast, OK? And that's what I don't want.

0:17:58 > 0:18:01That is going to go in the oven for seven to eight minutes,

0:18:01 > 0:18:04- no more than that.- That bit is easy!

0:18:04 > 0:18:06Isn't it?

0:18:06 > 0:18:07He says now.

0:18:09 > 0:18:13To go with the venison is sauteed wild garlic, mushrooms,

0:18:13 > 0:18:17and a chocolate curry sauce.

0:18:17 > 0:18:21Already it's going darker and darker.

0:18:21 > 0:18:23- Very nice.- And that's what you're looking at.

0:18:23 > 0:18:27Chocolate and curry are a great combination, you know that?

0:18:27 > 0:18:29- Yeah!- So this match was made in heaven.

0:18:29 > 0:18:33Now you keep it warm, but don't bubble it, OK?

0:18:33 > 0:18:36The moment you bubble it, chocolate will denature.

0:18:36 > 0:18:38And that's the peril you have.

0:18:39 > 0:18:41- Time to plate.- OK.

0:18:43 > 0:18:45- Oh, that looks perfect!- Yep.

0:18:48 > 0:18:50Some yoghurt raita.

0:18:53 > 0:18:54Chocolate sauce.

0:18:57 > 0:18:59And now biryani.

0:18:59 > 0:19:01I'm looking forward to this moment.

0:19:01 > 0:19:03- There we go.- Wow!

0:19:06 > 0:19:08Alexis, for me, this is the heaven dish.

0:19:17 > 0:19:18Anything that worries you?

0:19:20 > 0:19:22- LAUGHS:- Where do I start?

0:19:22 > 0:19:25Really? I thought you were a very good student!

0:19:25 > 0:19:27I'm losing my confidence now!

0:19:27 > 0:19:29I'm going to prove to you I am a good student, I promise.

0:19:29 > 0:19:32I'll do my very best.

0:19:32 > 0:19:34Jimmy is responsible for dessert.

0:19:36 > 0:19:39A rhubarb and pomegranate bhapa doi.

0:19:39 > 0:19:42There's no room for error.

0:19:42 > 0:19:46This is our chef's reputation, and his house.

0:19:46 > 0:19:49And we've got to get it right for him.

0:19:49 > 0:19:53We're going to make the bhapa doi,

0:19:53 > 0:19:57which is Greek yoghurt, condensed milk, cream, and the magic whisk.

0:19:57 > 0:19:59Of course!

0:20:00 > 0:20:02Make it nice and smooth.

0:20:02 > 0:20:05We'll take these in the steam oven.

0:20:05 > 0:20:08- 100, for 12 minutes.- 100, 12.

0:20:08 > 0:20:10The bhapa doi is served with rhubarb

0:20:10 > 0:20:13infused with vanilla and ginger.

0:20:13 > 0:20:16All these flavours were made for each other.

0:20:16 > 0:20:20- Yeah.- And the classic Indian fudge, pistachio barfi.

0:20:20 > 0:20:23Are you sure you trust me with fudge?!

0:20:23 > 0:20:24- I do.- It's a huge, difficult...

0:20:24 > 0:20:28You've got to make it right. This is a very important element.

0:20:28 > 0:20:31Once you're done with your cooking, this is what you'll be left with.

0:20:31 > 0:20:33OK.

0:20:33 > 0:20:36Let's start. Puree.

0:20:36 > 0:20:37The bhapa doi.

0:20:37 > 0:20:40Who can think that yoghurt can turn into a mousse like this?

0:20:40 > 0:20:41That's beautiful.

0:20:44 > 0:20:48And then we can add pomegranate jelly as well.

0:20:48 > 0:20:50- Two or three cubes.- OK.

0:20:50 > 0:20:53That goes on top.

0:20:53 > 0:20:55And two pieces of fudge.

0:20:55 > 0:20:58And you use one of the two,

0:20:58 > 0:21:00and that's it. Just like that.

0:21:00 > 0:21:02- Wow.- OK?

0:21:02 > 0:21:05- Happy with that? - Yeah, I think everybody would be.

0:21:12 > 0:21:15So, Jimmy, is there anything you're worried about?

0:21:15 > 0:21:18- Doing it like you, yes, but I think I can do this.- Well done.- It's art.

0:21:18 > 0:21:20- It's awesome.- Fantastic, good luck.

0:21:20 > 0:21:23Thank you, Chef, you're awesome.

0:21:23 > 0:21:24And you too.

0:21:28 > 0:21:30Holy cow! It's amazing.

0:21:32 > 0:21:34I sure hope I can do this.

0:21:34 > 0:21:36I sure hope I can do it.

0:21:38 > 0:21:42The celebrities now have three hours to prepare Atul's three-course menu.

0:21:45 > 0:21:49If they are at their best today, if they really push themselves,

0:21:49 > 0:21:52they could produce something absolutely amazing.

0:21:52 > 0:21:53Let's go.

0:21:55 > 0:22:00Alexis's first job is to butcher and de-bone a whole haunch of venison.

0:22:01 > 0:22:03OK, it's heavy!

0:22:05 > 0:22:07I love this!

0:22:07 > 0:22:11No-one would let me play around with a big piece of meat like this!

0:22:11 > 0:22:15Main course, one of the most complex dishes on the whole menu.

0:22:15 > 0:22:18The venison, I absolutely love.

0:22:18 > 0:22:19It's a very special ingredient.

0:22:21 > 0:22:26He needs to dice the meat for the venison curry and precisely

0:22:26 > 0:22:28cut and trim seamless haunch steaks...

0:22:30 > 0:22:34You cannot serve something that is not perfect.

0:22:34 > 0:22:36So it's quite daunting.

0:22:38 > 0:22:41..before making a start on the biryani.

0:22:51 > 0:22:55Butchered this venison, I'm so proud!

0:22:55 > 0:22:57Alexis, I see you smiling.

0:22:57 > 0:23:00I'm so happy. This is what I did this competition for.

0:23:00 > 0:23:01- I love this.- But you know,

0:23:01 > 0:23:04you have a one in three chance of winning this competition.

0:23:04 > 0:23:06Yeah, that's not great for a gambler.

0:23:06 > 0:23:08As long as you don't burn that.

0:23:08 > 0:23:10- Yeah.- What do you mean, it's not great for a gambler?

0:23:10 > 0:23:12One in three is not great.

0:23:12 > 0:23:15You want it to be over 50% to put a bet down.

0:23:15 > 0:23:19Yeah, but you're in control of your own destiny, it's not a gamble.

0:23:19 > 0:23:22- Is it?- I think you'll find YOU'RE in control of my own destiny!

0:23:22 > 0:23:24- Good luck, mate. Good luck. - Thank you.

0:23:28 > 0:23:30There's so many elements that go into this.

0:23:30 > 0:23:32And actually for me,

0:23:32 > 0:23:35it's a little tricky because it's stuff that I haven't really

0:23:35 > 0:23:37cooked with before.

0:23:37 > 0:23:40So adjusting seasoning and stuff like that.

0:23:42 > 0:23:45I kind of know it, but I don't, if you know what I mean.

0:23:48 > 0:23:50On the starter,

0:23:50 > 0:23:55Louise has got her chicken tikka marinade made in good time.

0:23:55 > 0:23:56Smells scrummy.

0:23:57 > 0:24:00It's not the normal tikka that you would buy anywhere,

0:24:00 > 0:24:02in a supermarket or takeaway.

0:24:02 > 0:24:05It's a murgh tikka where the marination is the key.

0:24:05 > 0:24:08I think it's a critical point.

0:24:08 > 0:24:11Right, onto the next thing. Chicken wings. Chicken wings.

0:24:11 > 0:24:13How am I going to cook the chicken wings?

0:24:13 > 0:24:17Next, she needs to cook her chicken wings in garlic, ginger,

0:24:17 > 0:24:19chilli and spices...

0:24:19 > 0:24:22SHE COUGHS

0:24:22 > 0:24:25..before lightly braising in chicken stock.

0:24:25 > 0:24:27- Woo!- It's crucial not to overcook them,

0:24:27 > 0:24:30or they'll fall apart when they're de-boned.

0:24:30 > 0:24:33I've got two things on, sort of on.

0:24:35 > 0:24:36Shove that in.

0:24:39 > 0:24:42- Right, next.- Forgive me, I'm a veteran of many of these,

0:24:42 > 0:24:44and you look far too happy and relaxed to me.

0:24:44 > 0:24:48I'm just trying to get through it and I find in my life that if I panic,

0:24:48 > 0:24:50it doesn't in any way help my performance.

0:24:50 > 0:24:53You seem to me to be the sort of girl who on a Friday night, really drunk,

0:24:53 > 0:24:56eating a bit of biryani down the Bengal Lancer in the high street.

0:24:56 > 0:25:00How much of a step up is this from what you normally do at the weekends?

0:25:00 > 0:25:03Apart from the really drunk thing, this is a big, big step up!

0:25:03 > 0:25:05Friday night is curry night in my house,

0:25:05 > 0:25:09so to be able to cook something like this would be just fantastic,

0:25:09 > 0:25:11if I can do it. I'm really excited about it.

0:25:13 > 0:25:18Next, Louise has to make her two sauces from scratch,

0:25:18 > 0:25:20starting with the spiced tomato chutney.

0:25:22 > 0:25:24I've got about a million things to do.

0:25:24 > 0:25:27I've still got to make the other fresh mint chutney as well.

0:25:27 > 0:25:31And then I've got to make my tempura and I've got to cook the chicken,

0:25:31 > 0:25:34both chickens. So there's loads to do.

0:25:40 > 0:25:44On dessert, Jimmy has made a start on his traditional

0:25:44 > 0:25:48- Indian pistachio fudge. - I'm making a proper barfi!

0:25:49 > 0:25:52This is cool!

0:25:52 > 0:25:57Sugar, glucose and cream must be heated to exactly 120 degrees

0:25:57 > 0:26:00to achieve the perfect fudge texture.

0:26:01 > 0:26:03We're almost at 120, Chef.

0:26:03 > 0:26:06Look how light and airy that is.

0:26:06 > 0:26:07It's like bubble bath!

0:26:10 > 0:26:13Let me turn this down, because I think we're there.

0:26:13 > 0:26:15Now I'll put this ingredient in.

0:26:17 > 0:26:20- Quick, mix, mix, mix! Really fast.- OK.

0:26:20 > 0:26:23The problem is that temperature is going to drop really quickly

0:26:23 > 0:26:25and then the sugar is going to set and you've got a problem.

0:26:25 > 0:26:27- So you've got to mix in really, really quick.- OK.

0:26:31 > 0:26:33So the butter has melted.

0:26:33 > 0:26:36Quick, get it in there, otherwise it's not going to set.

0:26:46 > 0:26:48Have you ever cooked anything like this before in your life?

0:26:48 > 0:26:51No, I've cooked fudge in Missouri, but that was hillbilly food!

0:26:51 > 0:26:53And what about the fine bits,

0:26:53 > 0:26:56like the layers of everything in the glass and all the bits?

0:26:56 > 0:27:00No, I love it. You know I love art and, I mean, it's like painting, for me.

0:27:00 > 0:27:03So when I got this task, I was just over the moon because it is,

0:27:03 > 0:27:06it's like designing colours and mixing and making the presentation look cool.

0:27:06 > 0:27:09And that's what I love to do.

0:27:09 > 0:27:11I always say that to be able to be a good cook,

0:27:11 > 0:27:14the first thing you've got to have is you've got to have a want.

0:27:14 > 0:27:15- Yes.- And you've got the want.

0:27:15 > 0:27:18- I do.- You really want to do it. - Yeah.

0:27:19 > 0:27:21With the fudge setting,

0:27:21 > 0:27:26Jimmy moves on to the rhubarb, vanilla and ginger coulis.

0:27:26 > 0:27:29I've never reduced ginger before!

0:27:29 > 0:27:32We're going to vac pack this and then we're going to steam it,

0:27:32 > 0:27:35just like he taught me. OK, here we go.

0:27:41 > 0:27:43Is that cool, or what?

0:27:43 > 0:27:45Ha-ha! Check that out!

0:27:45 > 0:27:48Look at that, that's awesome!

0:27:48 > 0:27:51There's just over an hour until service...

0:27:58 > 0:28:03..and Louise is racing against time to get her chicken wings ready.

0:28:03 > 0:28:06Oh, they look good to me.

0:28:06 > 0:28:08Let's check whether it's cooked or not.

0:28:11 > 0:28:13It's perfectly cooked.

0:28:13 > 0:28:14- Great!- You've done a good job.

0:28:14 > 0:28:16OK, so now I've got to get the bones out.

0:28:16 > 0:28:19Any more beyond that, they'll start breaking up.

0:28:19 > 0:28:22- OK.- Will you be ready for 2:30?

0:28:22 > 0:28:25- You've got an hour to go. - I'm hoping I will be.

0:28:25 > 0:28:28Louise must now carefully remove the bones from all the chicken wings,

0:28:28 > 0:28:30without tearing the skin.

0:28:30 > 0:28:33I split that one, that's annoying.

0:28:33 > 0:28:35- You can use that as a tester.- Yeah.

0:28:35 > 0:28:37The gristly bit?

0:28:37 > 0:28:38The thin end...

0:28:38 > 0:28:40in, twist, and pull.

0:28:41 > 0:28:43Oh, it's really fiddly!

0:28:49 > 0:28:50Agh!

0:28:51 > 0:28:56See? The work involved is quite extraordinary, really.

0:28:56 > 0:28:58Just can't have any bit that's wrong...

0:28:58 > 0:29:01Oh, look at that!

0:29:01 > 0:29:03I think I'm OK.

0:29:03 > 0:29:07The trouble is, is that I can't do lots of the crucial cooking until

0:29:07 > 0:29:09the last moment because it won't be right.

0:29:09 > 0:29:11So I have to wait.

0:29:11 > 0:29:16All I can do is be prepared for that last-minute rush.

0:29:19 > 0:29:25On the main, Alexis's venison curry is ready for Atul's approval.

0:29:28 > 0:29:30- Pretty good.- OK.- Pretty good.

0:29:30 > 0:29:33Normally, you wouldn't get that sort of comment from me,

0:29:33 > 0:29:34but I have to say.

0:29:34 > 0:29:36Thank you, Chef.

0:29:36 > 0:29:40Now he has to create the main course centrepiece

0:29:40 > 0:29:44by carefully building sharing pots of biryani...

0:29:44 > 0:29:48So nervous. My hands are shaking.

0:29:48 > 0:29:54..with alternate even layers of venison curry and spiced rice.

0:29:54 > 0:29:59This is miles away from anything that Alexis has ever cooked before.

0:29:59 > 0:30:00Don't trip up now, Alexis!

0:30:00 > 0:30:03Now is not the time for a slip.

0:30:03 > 0:30:06Finally, the pots are sealed with dough.

0:30:06 > 0:30:08The thing about this is, once you seal it...

0:30:10 > 0:30:13Bye-bye. It gets opened on the table.

0:30:17 > 0:30:21With just 45 minutes to go before service...

0:30:21 > 0:30:24Oh, I did the same thing he did.

0:30:24 > 0:30:28..Jimmy's bhapa doi has finished steaming.

0:30:30 > 0:30:31- It's perfect.- You think?

0:30:31 > 0:30:34- Yeah.- Ha-ha! Way to go.

0:30:34 > 0:30:38And now needs to be chilled in order to set.

0:30:38 > 0:30:40OK, cool down, babies.

0:30:40 > 0:30:45While it sets, he moves on to making his pistachio sugar tuile.

0:30:45 > 0:30:52The liquid sugar mix needs to be heated to precisely 150 degrees...

0:30:52 > 0:30:53OK. We're there.

0:30:53 > 0:30:55Here goes nothing!

0:30:55 > 0:30:57Aargh!

0:30:57 > 0:30:59..before it's cooled and hardened.

0:30:59 > 0:31:00Come on, baby.

0:31:04 > 0:31:05Does that look all right?

0:31:05 > 0:31:07- To me, it does.- All right.

0:31:09 > 0:31:12- That is beautiful. - Ha-ha!- You've never made it before?

0:31:12 > 0:31:13No. This is all new to me.

0:31:18 > 0:31:20- Perfect.- It's all right?

0:31:20 > 0:31:21Way to go.

0:31:21 > 0:31:23You've got some future in patisserie.

0:31:23 > 0:31:25Hey, my dream is to come work for you some day.

0:31:25 > 0:31:27- Really?- This has been so cool.

0:31:27 > 0:31:29You'll have a singing chef, right?!

0:31:34 > 0:31:36Today's specially invited guests

0:31:36 > 0:31:39include some of the leading figures

0:31:39 > 0:31:41in modern British and Indian cuisine.

0:31:41 > 0:31:44Actually, I'm more nervous than the contestants, to be honest,

0:31:44 > 0:31:47because they're peers, they're friends.

0:31:48 > 0:31:51To cook for them, it's a tall order.

0:31:56 > 0:31:58I have known Atul for a very, very long time

0:31:58 > 0:32:02and he's very critical of my cooking if I don't do it right,

0:32:02 > 0:32:04so I've got a chance to do that now.

0:32:06 > 0:32:08These are very different flavours

0:32:08 > 0:32:10and there's understanding

0:32:10 > 0:32:13how they work when you bring a dish together,

0:32:13 > 0:32:17so, you know, there's a lot that could go wrong.

0:32:20 > 0:32:22The menu choice is hard.

0:32:22 > 0:32:24There's big products there that are going to really test

0:32:24 > 0:32:27every, every inch of that skill.

0:32:30 > 0:32:31These are three dishes that are

0:32:31 > 0:32:33really quite difficult to put together.

0:32:33 > 0:32:36Even for the professional cook, I would look at that and think,

0:32:36 > 0:32:38"Well, you've got to be on your game."

0:32:39 > 0:32:43This is a really daunting task, cooking Indian-style food.

0:32:43 > 0:32:47So, this is massive.

0:32:47 > 0:32:48So, cheers to a fabulous...

0:32:48 > 0:32:50ALL: Cheers.

0:32:52 > 0:32:54You've got about 35 minutes to go.

0:32:54 > 0:32:57- OK.- So, I think you're going to have time.

0:32:57 > 0:33:01- Yep.- But from here on, you cannot lose any time anywhere else.

0:33:01 > 0:33:04- 2.30, I want the first plate out on the pass.- Yes, Chef.

0:33:04 > 0:33:06The pressure is now on Louise.

0:33:06 > 0:33:09Both the main elements of her starter

0:33:09 > 0:33:12must be cooked moments before serving

0:33:12 > 0:33:14and to Atul's exacting standards.

0:33:14 > 0:33:16Right, here we go.

0:33:16 > 0:33:20First, she has to perfectly cook her chicken tikka

0:33:20 > 0:33:24in the 400 degree heat of the tandoor oven.

0:33:24 > 0:33:26I don't think it's easy to be on top of this

0:33:26 > 0:33:29when you've literally never done it before.

0:33:29 > 0:33:34The marinade is very critical in this particular tikka.

0:33:34 > 0:33:36The chicken needs to be well covered,

0:33:36 > 0:33:39well coated and the marinade needs to stick on it.

0:33:39 > 0:33:40I've got to wash my hands.

0:33:44 > 0:33:46Let's push it, let's get on.

0:33:46 > 0:33:48Next, the chicken wings are coated

0:33:48 > 0:33:52in spicy tempura batter and deep-fried.

0:33:52 > 0:33:54- Oh, yeah!- Looking good.

0:33:54 > 0:33:56They must be crisp and golden.

0:33:56 > 0:33:58For me, the crisp feeling is very important.

0:33:58 > 0:34:01If the temperature's not right and they're not cooked well,

0:34:01 > 0:34:03I don't like them at all.

0:34:03 > 0:34:06Oh, it's scary, this.

0:34:06 > 0:34:08You need 12 pieces.

0:34:08 > 0:34:11- If I was you, I would cook some extra.- Yep.

0:34:12 > 0:34:15This definitely needs turning round.

0:34:15 > 0:34:17Put that there.

0:34:18 > 0:34:20Getting it right, perfect cooking,

0:34:20 > 0:34:23that's the very critical bit for this particular thing.

0:34:25 > 0:34:26You don't want to go and burn yourself

0:34:26 > 0:34:30cos that would be a terrible way to come out of MasterChef!

0:34:30 > 0:34:32Ow! Ow!

0:34:34 > 0:34:36Not terminal, but quite ouchy.

0:34:43 > 0:34:46You really want to keep an eye on your...

0:34:46 > 0:34:47- Tempura.- Chicken wings as well...

0:34:47 > 0:34:50- Yep.- Because a couple of chicken wings are looking

0:34:50 > 0:34:51a little burnt to me. OK.

0:34:53 > 0:34:55These two aren't looking very good to me, OK?

0:34:55 > 0:34:58OK, fine. That's cos I looked away, wasn't it?

0:34:58 > 0:35:01Get on with it because I think you're late.

0:35:01 > 0:35:02Sorry, Chef.

0:35:06 > 0:35:07Another murder in the kitchen.

0:35:10 > 0:35:11It's ready, Chef.

0:35:13 > 0:35:15OK. Get on with it. Chutneys.

0:35:15 > 0:35:20I think it'll be interesting to see, taking these classic dishes,

0:35:20 > 0:35:22if they can actually take it to the level

0:35:22 > 0:35:24that Atul manages to take it when he serves them.

0:35:27 > 0:35:28Nice.

0:35:29 > 0:35:32Oh, I've got shaky hands again. Never had shakier hands in my life.

0:35:32 > 0:35:35Well, the plates are looking good now, so well done on that.

0:35:35 > 0:35:36Thank you very much.

0:35:38 > 0:35:39Louise, you're happy with that?

0:35:39 > 0:35:42If I did it again, I'd move them slightly up the plates.

0:35:42 > 0:35:44I'm not letting you make it again for now.

0:35:44 > 0:35:47So let's send it because they are waiting. Service, guys. Come on.

0:35:51 > 0:35:52Go on.

0:35:54 > 0:35:56In spite of all the trouble you had

0:35:56 > 0:35:58with the frying of those chicken wings,

0:35:58 > 0:36:00I think you managed to pull it off, which is good.

0:36:00 > 0:36:02Thank you very much indeed, Chef.

0:36:05 > 0:36:08I can't believe that fried chicken was nearly the undoing of me.

0:36:08 > 0:36:10Oh, that's just made me smile.

0:36:10 > 0:36:12I hope the five guests like it.

0:36:12 > 0:36:15I'm sure they've probably all eaten here many times before,

0:36:15 > 0:36:18so they'll know how exactly it should taste.

0:36:18 > 0:36:19Thank you very much.

0:36:21 > 0:36:26Louise's starter is tandoori chicken tikka

0:36:26 > 0:36:29and crispy tempura chicken wings,

0:36:29 > 0:36:31served with two chutneys,

0:36:31 > 0:36:35spicy tomato and mint and coriander.

0:36:35 > 0:36:38I quite like the look of it, because it's very clean,

0:36:38 > 0:36:42- very simple looking.- I just want to dig in now because I'm starving.

0:36:47 > 0:36:49You have to give credit to people who are not professionals

0:36:49 > 0:36:51and they produce food like that.

0:36:51 > 0:36:53Yes, the batter's a bit soggy.

0:36:53 > 0:36:55The chicken has lost some of its marinade.

0:36:55 > 0:36:57Both the chutneys are really good.

0:36:57 > 0:37:00They've got them right. If that was sold to me in a restaurant,

0:37:00 > 0:37:02- I would very happily eat that. - I actually like the wings

0:37:02 > 0:37:05because mine was, I think was nice and crispy. I did enjoy it.

0:37:05 > 0:37:08The coating on the wings was delicious.

0:37:08 > 0:37:10The one thing that was missing, actually, on the meat of

0:37:10 > 0:37:13the chicken wing, for me, there wasn't enough seasoning.

0:37:13 > 0:37:15I think you guys lucked out.

0:37:15 > 0:37:17I wouldn't have personally served these.

0:37:17 > 0:37:19Got soggy skin.

0:37:19 > 0:37:21It's not for me.

0:37:21 > 0:37:24The star of the show, really, was the batter, I think,

0:37:24 > 0:37:27for me, and the chutney. Absolutely sensational.

0:37:29 > 0:37:31- Hello, good afternoon. - Good afternoon.

0:37:32 > 0:37:36What's been fascinating round the table is that none of us have really

0:37:36 > 0:37:38- agreed on anything.- Oh, really? Gosh, how interesting!

0:37:38 > 0:37:41Except both your mint chutney and tomato chutney were exceptional,

0:37:41 > 0:37:44and don't tell me you didn't make them, because you did,

0:37:44 > 0:37:46- didn't you?- I made them. I was so pleased!

0:37:46 > 0:37:48I've never made them before.

0:37:48 > 0:37:50Oh, I was so pleased.

0:37:50 > 0:37:53Yeah, I think you did a brilliant job, all things considered,

0:37:53 > 0:37:56cooking food that was out of your usual cooking range,

0:37:56 > 0:37:57really delicious.

0:37:57 > 0:38:00Oh, thank you so much. I really appreciate it.

0:38:00 > 0:38:03Thank you very much indeed. Bye-bye. Thank you.

0:38:11 > 0:38:15I am really, really excited to think that I might have pulled off

0:38:15 > 0:38:19two little sauces that might pass in a Michelin star restaurant.

0:38:19 > 0:38:22- Really proud.- But I'll always remember the kind of

0:38:22 > 0:38:23experiences of being in there

0:38:23 > 0:38:26and trying to put together these amazing things.

0:38:26 > 0:38:27It's been brilliant.

0:38:29 > 0:38:33Alexis, quarter past we are serving. You've got five more minutes to go.

0:38:33 > 0:38:36OK. I'm going to start my stir-fry.

0:38:36 > 0:38:38And then I'm going to plate up.

0:38:41 > 0:38:42It's a bit too high, I think.

0:38:42 > 0:38:43I think it's too high.

0:38:43 > 0:38:45There we go.

0:38:54 > 0:38:57Chef, I'm not happy with this, can I start again?

0:38:57 > 0:38:59I think you've got to because it's burnt.

0:38:59 > 0:39:00That's way too hot.

0:39:00 > 0:39:03I hope you won't be late on this one now.

0:39:12 > 0:39:15I love boiled garlic, so I'm really looking forward to that,

0:39:15 > 0:39:16how it's going to work.

0:39:18 > 0:39:20- Alex, I think you're good on that. Move on, please.- Yeah.

0:39:27 > 0:39:31I think the biggest challenge here is getting the venison right.

0:39:33 > 0:39:35He's not got much room for error

0:39:35 > 0:39:37because it's a very lean piece of meat.

0:39:39 > 0:39:41And if you take that lean piece of venison, and overcook it,

0:39:41 > 0:39:44it becomes dry. Also, they need to keep it nice and pink,

0:39:44 > 0:39:46nice and succulent.

0:39:47 > 0:39:49Are you happy the way you have cooked the meat?

0:39:49 > 0:39:51I am. I think it looks great, Chef.

0:39:51 > 0:39:52I think so too.

0:40:02 > 0:40:03How is this coming?

0:40:03 > 0:40:07- The sauce is coming, Chef. - Let's get on with it, quickly.

0:40:07 > 0:40:11Finally, Alexis must balance his curry sauce

0:40:11 > 0:40:12with dark, bitter chocolate.

0:40:12 > 0:40:14Chocolate and venison is a real classic.

0:40:14 > 0:40:16- Yup.- But it's a French classic,

0:40:16 > 0:40:18so that's going to be the interesting part.

0:40:21 > 0:40:23- Are you happy?- Yeah.- Go for it.

0:40:27 > 0:40:28Look at that.

0:40:33 > 0:40:35- Service.- Come closer.

0:40:36 > 0:40:38OK, go.

0:40:39 > 0:40:41OK, let go.

0:40:46 > 0:40:48I wish I didn't take so long doing it, but...

0:40:48 > 0:40:51I think I'm happy with the food that went out.

0:40:51 > 0:40:54- As long as you're happy.- Yeah. I'm quite happy with it.

0:40:54 > 0:40:56I have to say that it was a last-minute hiccup,

0:40:56 > 0:41:00but you kept your calm so well done.,

0:41:00 > 0:41:02Thank you, Chef.

0:41:10 > 0:41:12- There is a nice smell coming off of it.- Mm-hm.

0:41:14 > 0:41:16It's nice and fluffy. OK.

0:41:16 > 0:41:19Singular grains, not overcooked, from what I can see.

0:41:19 > 0:41:26Alexis's venison biryani is pilau rice layered with venison curry,

0:41:26 > 0:41:30fried onions, saffron and crushed rose petals,

0:41:30 > 0:41:37served with spiced venison steaks, a chocolate curry sauce, mushrooms,

0:41:37 > 0:41:41wild garlic and a mint and cucumber raita.

0:41:48 > 0:41:51We've got a dish here that requires a huge amount of technique

0:41:51 > 0:41:54and technical ability in every sense.

0:41:54 > 0:41:57Getting the meat just right, so that you've got a nice crust

0:41:57 > 0:41:59on the outside and getting a really nice, moist,

0:41:59 > 0:42:03pink centre to the meat, which they've obtained.

0:42:03 > 0:42:05The sauce is not that bad, really.

0:42:05 > 0:42:08Maybe the consistency had to be a slightly bit thinner than it was.

0:42:08 > 0:42:11Biryani is very hard to make.

0:42:11 > 0:42:14I don't serve biryani at all because it's really hard.

0:42:14 > 0:42:18Venison inside that rice is very well cooked.

0:42:18 > 0:42:21And it's got a nice amount of flavour, too, inside there.

0:42:21 > 0:42:24For me, the raita and the rice is the best thing.

0:42:24 > 0:42:25I could happily eat that.

0:42:25 > 0:42:28All in all, you know, really hard to do well,

0:42:28 > 0:42:32and even as a professional, I think, you know,

0:42:32 > 0:42:35you'd have to concentrate to get this one right.

0:42:37 > 0:42:39- Hello.- Good afternoon.

0:42:39 > 0:42:42- Hello.- Good afternoon. - Congratulations, sir.

0:42:42 > 0:42:45- Thank you very much.- You have taken on something that many professionals

0:42:45 > 0:42:48would think ten times before it.

0:42:48 > 0:42:50I thought about it before attempting it as well.

0:42:50 > 0:42:51It was quite scary!

0:42:51 > 0:42:54Because the triumph was the biryani, and the raita,

0:42:54 > 0:42:56- actually, was delicious. - Oh, did you? Great.

0:42:56 > 0:42:58They were the two elements that we actually really enjoyed.

0:42:58 > 0:43:01- Good.- Well done for the effort.

0:43:01 > 0:43:04- Effort, brilliant.- Thank you.- How many hours have you been, erm...?

0:43:04 > 0:43:06I have lost track of time.

0:43:06 > 0:43:08I don't know if it's daylight outside.

0:43:08 > 0:43:09I don't know if it's gone dark.

0:43:09 > 0:43:12- I don't know...- The life of a chef! - I don't know where we are!

0:43:12 > 0:43:15- Thank you very much, sir. Thanks a lot.- Thank you.- Well done.

0:43:15 > 0:43:18- Thank you very much. Enjoy the rest.- Thank you.

0:43:32 > 0:43:35It's a huge privilege to get a round of applause

0:43:35 > 0:43:39from people who know their food who've just tasted your food.

0:43:39 > 0:43:40It's fantastic.

0:43:42 > 0:43:45I can't believe I've been allowed to do it.

0:43:45 > 0:43:46I feel so lucky. I mean,

0:43:46 > 0:43:49I can't believe they've let me serve food here.

0:43:50 > 0:43:52Jimmy, we've got ten more minutes to go.

0:43:52 > 0:43:54- OK.- Are you ready?

0:43:54 > 0:43:56- I'm ready.- Let's start plating up.

0:43:56 > 0:43:57All right, sir.

0:44:00 > 0:44:01OK.

0:44:04 > 0:44:05Did you taste it?

0:44:05 > 0:44:07- I did.- Are you happy with it?

0:44:07 > 0:44:09It's an amazing recipe.

0:44:13 > 0:44:15Mousse.

0:44:15 > 0:44:16Nicely set.

0:44:16 > 0:44:20'Bhapa doi is a baked yoghurt.'

0:44:20 > 0:44:22- Ah.- And it's fantastic, actually.

0:44:23 > 0:44:26Really looking forward to this because I'm born and brought up

0:44:26 > 0:44:28in Bengal, and bhapa doi is the main kind of...

0:44:28 > 0:44:30I am so looking forward to this!

0:44:36 > 0:44:37OK, now, rhubarb.

0:44:37 > 0:44:40I need a little spoon.

0:44:46 > 0:44:47OK. Happy.

0:44:47 > 0:44:49- OK.- Some crumbs...

0:44:51 > 0:44:54There's a lot going on and it's going to be really impressive

0:44:54 > 0:44:56- to see if they pull it off. - I'm looking forward to it.

0:45:00 > 0:45:03- Come on, baby.- OK...

0:45:04 > 0:45:06Look at that.

0:45:06 > 0:45:08Oops, I broke the shard. Darn it.

0:45:08 > 0:45:11Come on, Jimmy. There's one more to go. Clean your glass.

0:45:13 > 0:45:14Yeah.

0:45:16 > 0:45:17Yeah!

0:45:21 > 0:45:23OK. Is that good or...?

0:45:23 > 0:45:26Beautiful. More colours there than there is in the Osmonds' outfits.

0:45:26 > 0:45:28- Look at that.- That's for sure!

0:45:30 > 0:45:33Service, please.

0:45:33 > 0:45:35There he is. Are you ready, buddy?

0:45:36 > 0:45:37OK.

0:45:38 > 0:45:40And one on top.

0:45:40 > 0:45:42There you go. I hope they like it.

0:45:46 > 0:45:47- All right.- Thank you, sir.

0:45:47 > 0:45:49- Well done.- That was so fun.

0:45:49 > 0:45:50Well, you delivered.

0:45:50 > 0:45:53I have to say that those plates look as good as mine.

0:46:05 > 0:46:07I made a Michelin-star dessert.

0:46:07 > 0:46:08Can you believe it?!

0:46:10 > 0:46:13I'm going to rub that in to my brothers big-time, when I get home.

0:46:17 > 0:46:20- There you are. Look at that. - That is amazing.- Yes.- Mmm.

0:46:22 > 0:46:27Jimmy has made bhapa doi, which is a steamed, set yoghurt,

0:46:27 > 0:46:30with poached rhubarb, rhubarb coulis,

0:46:30 > 0:46:33pomegranate jelly, toffee crumb,

0:46:33 > 0:46:36a pistachio, rose petal and sugar tuile,

0:46:36 > 0:46:39with pistachio barfi on the side.

0:46:39 > 0:46:40This is a joy to look at.

0:46:40 > 0:46:45I'm genuinely excited about all its components.

0:46:45 > 0:46:47I can't wait to try this.

0:46:55 > 0:46:58Well, that was a properly well-made dessert.

0:46:58 > 0:47:01Really nice. For me, on my palate it's rhubarb and custard.

0:47:01 > 0:47:03Lovely. If I have a criticism,

0:47:03 > 0:47:06I would have liked those fruits to be slightly tarter.

0:47:06 > 0:47:08I'm not traditionally the biggest fan of bhapa doi,

0:47:08 > 0:47:10but this is absolutely lovely.

0:47:10 > 0:47:12The rhubarb sauce was beautiful.

0:47:12 > 0:47:15Yeah, it was really nice.

0:47:15 > 0:47:17I really liked it.

0:47:17 > 0:47:18The barfi was really well made.

0:47:18 > 0:47:21For a person who's never done this before, it's perfectly well made.

0:47:21 > 0:47:24This is really good. Born and brought up in Bengal,

0:47:24 > 0:47:26the bhapa doi has to be sweet.

0:47:26 > 0:47:28And it's perfectly well made.

0:47:28 > 0:47:29For me, that just worked.

0:47:29 > 0:47:33I think a very high score from me on this one.

0:47:36 > 0:47:39- Hello, friends. ALL:- Hello. - How are you?

0:47:39 > 0:47:42What an honour it is to be here with you. Thank you.

0:47:42 > 0:47:44- Thank you.- How was that? - Thank YOU.- It was so cool.

0:47:44 > 0:47:46- You enjoyed that?- Oh, wow!

0:47:46 > 0:47:49And to have Chef Atul teach me the little tricks.

0:47:49 > 0:47:51And it was just...

0:47:51 > 0:47:53My brain is still fried.

0:47:53 > 0:47:55It was wild. It was so cool.

0:47:55 > 0:47:57It was delicious, by the way.

0:47:57 > 0:47:59Really? Yes!

0:47:59 > 0:48:02- Well done.- Wonderful. Thank you so much.

0:48:02 > 0:48:04You know how to make a guy feel good.

0:48:04 > 0:48:07- Thank you so much.- Thank you.

0:48:14 > 0:48:18To have these guys give me a round of applause, not for singing,

0:48:18 > 0:48:20but for cooking,

0:48:20 > 0:48:23you know, this amazing dessert, it was awesome.

0:48:23 > 0:48:26It was...you know, I felt like a culinary rock star.

0:48:26 > 0:48:28It was so cool.

0:48:39 > 0:48:42They all turned out to be superstars in their own ways,

0:48:42 > 0:48:44all three of them.

0:48:44 > 0:48:46Louise was amazing.

0:48:46 > 0:48:49She's happy to cook something new, which she hasn't done before.

0:48:49 > 0:48:53So I was pretty happy with the final dish.

0:48:53 > 0:48:56The chicken wing is a sore subject.

0:48:56 > 0:48:58To mix all those spices and put it all together

0:48:58 > 0:49:02and cook in a tandoor was an amazing opportunity,

0:49:02 > 0:49:04and I just enjoyed the whole thing.

0:49:04 > 0:49:06I really, really did.

0:49:06 > 0:49:08What an incredibly lucky thing to have done,

0:49:08 > 0:49:09and I've learnt so much from it.

0:49:09 > 0:49:12And I will try and cook like that again. I just loved it.

0:49:14 > 0:49:17Jimmy is the coolest person I have come across.

0:49:18 > 0:49:23His understanding, his grasp of flavours with desserts is amazing,

0:49:23 > 0:49:26and I think his presentation was spectacular.

0:49:26 > 0:49:29I don't know if I've proved anything to myself

0:49:29 > 0:49:33other than just the fact that I did it, and that's a lot.

0:49:35 > 0:49:38It was a life experience that I'll always appreciate.

0:49:41 > 0:49:43Alexis is very good.

0:49:43 > 0:49:45He connects to the ingredients really well.

0:49:45 > 0:49:50The way he handles things, he is a natural.

0:49:51 > 0:49:54Huge privilege working with a Michelin-star chef.

0:49:54 > 0:49:59He taught me a lot of things that I'd never seen before.

0:49:59 > 0:50:01You know, I kind of don't want it to end.

0:50:01 > 0:50:06I kind of want to cook in a few more restaurants, perhaps!

0:50:06 > 0:50:10Kind of, you know, postpone the final for a little bit...

0:50:10 > 0:50:13because the final means that it's coming to an end.

0:50:17 > 0:50:20Brilliant day. The food they did today was incredible.

0:50:20 > 0:50:23I think this will demonstrate to all three of them

0:50:23 > 0:50:26what they are capable of.

0:50:26 > 0:50:29There's only more task and that's the Grand Cook-Off,

0:50:29 > 0:50:32and that is where we take one of our guys and crown them champion.

0:50:32 > 0:50:33Bring it on!

0:50:50 > 0:50:55These three are fighters, all three of them.

0:50:56 > 0:50:59Today we are in for a real treat.

0:50:59 > 0:51:03They've got to be bold. They've got to be brave.

0:51:03 > 0:51:05They've got to believe in themselves, John.

0:51:05 > 0:51:07Now is the time to deliver.

0:51:11 > 0:51:14Today is a really exciting day.

0:51:14 > 0:51:16You just, sort of, think,

0:51:16 > 0:51:20"Oh, just one more step and that lovely trophy could be at home

0:51:20 > 0:51:23"or on the Breakfast sofa, so I'm going to try really hard."

0:51:25 > 0:51:28I've so far surpassed my expectations

0:51:28 > 0:51:31and, of course, I'd love to take that trophy home to the family.

0:51:31 > 0:51:33I think that would be pretty cool.

0:51:37 > 0:51:40I've... I've dreamt about winning.

0:51:40 > 0:51:41I've also dreamt a lot about losing.

0:51:44 > 0:51:47But this has consumed me, this competition.

0:52:08 > 0:52:10Welcome to the MasterChef kitchen

0:52:10 > 0:52:12for the last time in this competition.

0:52:14 > 0:52:17You three are awesome.

0:52:19 > 0:52:23And today, one of you is going to be crowned our champion.

0:52:26 > 0:52:29Give it everything you've got.

0:52:29 > 0:52:30Just go for it.

0:52:30 > 0:52:34Put all your passion and knowledge, everything you've got,

0:52:34 > 0:52:35into these three dishes.

0:52:37 > 0:52:40If you deliver three outstanding courses,

0:52:40 > 0:52:43you will be Celebrity MasterChef champ.

0:52:44 > 0:52:49Ladies and gentlemen, for the last time,

0:52:49 > 0:52:51let's cook.

0:52:51 > 0:52:54- Good luck, everyone. - Good luck, everyone.- Enjoy.

0:53:03 > 0:53:07Our winner today has to deliver food that makes you and I smile.

0:53:07 > 0:53:12To lift this title, they've got to give us the exceptional -

0:53:12 > 0:53:14the sort of dish you put in your mouth

0:53:14 > 0:53:18and it makes you close your eyes. You sigh. You remember it.

0:53:18 > 0:53:20You remember it for years to come.

0:53:32 > 0:53:36Louise on form is as good as any celebrity contestant we've ever had.

0:53:39 > 0:53:43As Louise's confidence has grown, so has the style,

0:53:43 > 0:53:45the complexity and the flavour of her dishes.

0:53:53 > 0:53:58I've tried to at least, mostly, have done most parts of my dishes.

0:53:58 > 0:54:01But you sort of think at the final, "Louise, seriously,

0:54:01 > 0:54:03"could you have not cooked the whole meal once?"

0:54:03 > 0:54:06And the answer to that is, "No, I haven't had time to do so."

0:54:06 > 0:54:09Today will be the first time and I'm kind of excited to try it.

0:54:09 > 0:54:11And my fingers, look, doubly crossed.

0:54:17 > 0:54:19What are you doing with those raspberries?

0:54:19 > 0:54:21Do you know what? I'm measuring raspberries.

0:54:21 > 0:54:23- I want them to be the same size. - You're measuring raspberries?

0:54:23 > 0:54:25Well, I thought while I was chatting,

0:54:25 > 0:54:28- I could do something useful. - What are your three courses, Louise?

0:54:28 > 0:54:31First course is going to be a venison carpaccio

0:54:31 > 0:54:33with a truffle mayonnaise, which is made out of a reduction -

0:54:33 > 0:54:35I can't even believe I talk like this -

0:54:35 > 0:54:38of port wine and truffle jus.

0:54:39 > 0:54:40- Honestly, I don't...- Get her!

0:54:40 > 0:54:42I've changed so much.

0:54:42 > 0:54:46The second course is sea bream on a bed of baby fennel.

0:54:46 > 0:54:49Straw chips, pea and mint puree and tomatoes.

0:54:49 > 0:54:52Posh fish and chips. And your dessert is going to be

0:54:52 > 0:54:55a tower of brandy snaps and raspberries,

0:54:55 > 0:54:58hence why I want the raspberries to be the same height.

0:54:58 > 0:55:01And then I've got a ginger and a clotted cream ice cream,

0:55:01 > 0:55:03cos I love clotted cream. I could eat it by the pot.

0:55:03 > 0:55:07- You're pushing yourself really hard. - Oh, I know. What have I done?

0:55:07 > 0:55:09I've got about a million things to do.

0:55:09 > 0:55:13What part of this extravagant three courses is causing you the most concern?

0:55:13 > 0:55:16How long a list would you like? There is a lot of cause for concern.

0:55:16 > 0:55:19It's the ice cream. It's that the truffle mayonnaise works.

0:55:19 > 0:55:21The carpaccio, I can manage to slice it thin enough.

0:55:21 > 0:55:24Quite a few things are going on in my head.

0:55:24 > 0:55:26- I wish I'd never asked! - Yes, sorry about that.

0:55:26 > 0:55:29Amazing seeing you develop into the cook you are right now.

0:55:29 > 0:55:30- Thank you so much.- Good luck.

0:55:36 > 0:55:39I'm really impressed by Louise's ambition.

0:55:41 > 0:55:44I love Louise's starter.

0:55:44 > 0:55:47With a truffle mayonnaise, if she makes that right,

0:55:47 > 0:55:52I might take a pot of it home and spread it on everything I've got.

0:55:52 > 0:55:56Main course, another delightful dish.

0:55:56 > 0:55:58The fish has to be cooked beautifully.

0:55:58 > 0:56:01Crispy skin, just soft enough flesh.

0:56:01 > 0:56:04Dessert, getting those brandy snaps the right shape

0:56:04 > 0:56:07and the right size and the right thickness is really tough,

0:56:07 > 0:56:10especially when you're under pressure.

0:56:10 > 0:56:13If she gets it all done, fantastic.

0:56:13 > 0:56:15It's possible, but she can't get herself in a flap.

0:56:19 > 0:56:21Go on, ice cream. Be ice cream.

0:56:21 > 0:56:22You can do it.

0:56:24 > 0:56:2745 minutes gone.

0:56:27 > 0:56:28An hour and 15 left.

0:56:37 > 0:56:39Jimmy Osmond is the surprise of the competition.

0:56:41 > 0:56:45He's come up with some really wild ideas.

0:56:45 > 0:56:49But whenever you turn the heat up, Jimmy rises to the challenge.

0:56:51 > 0:56:54I've worked really hard. I had one hour's sleep last night

0:56:54 > 0:56:57because I wanted to get it right and it means a lot to me because,

0:56:57 > 0:57:00to me, making food is a performance.

0:57:00 > 0:57:02It really is. It's got to have the right colour

0:57:02 > 0:57:04and it's got to have the right theatre,

0:57:04 > 0:57:06but more importantly, it has to have the right taste.

0:57:06 > 0:57:09And I think it's going to be impressive, we hope.

0:57:12 > 0:57:14What's in that bowl, Jimmy?

0:57:14 > 0:57:16This will be whoopee pie,

0:57:16 > 0:57:20which is basically corn bread muffins and a little bit... Jimmy.

0:57:22 > 0:57:24See, my kids have whoopee cushions...

0:57:24 > 0:57:25- Yes.- But not whoopee pies.

0:57:25 > 0:57:27Well, I hope this doesn't have the same result!

0:57:29 > 0:57:32OK, Jimmy. Three courses.

0:57:32 > 0:57:35My first course is coconut shrimp

0:57:35 > 0:57:39with an orange and chilli pepper dipping sauce.

0:57:39 > 0:57:44Then the main is a bourbon short rib

0:57:44 > 0:57:47and then it's got a whoopee pie and then a Texas slaw.

0:57:47 > 0:57:50- What's a Texas slaw?- It's basically a, you know, a slaw...

0:57:50 > 0:57:53- Yeah.- But it's Texas - a little bit bigger.

0:57:53 > 0:57:58Dessert is Jimmy's Modern Art Key Lime pie.

0:57:59 > 0:58:02I'm trying to make foods that I like,

0:58:02 > 0:58:05but done in a way that I've learned along the process.

0:58:05 > 0:58:08Jimmy, if you can do that, that could be absolutely amazing.

0:58:08 > 0:58:10- Really?- It's whether you can do that.

0:58:10 > 0:58:11You're right - it's a big if.

0:58:16 > 0:58:20Jimmy's menu is all-American celebration.

0:58:20 > 0:58:24Here's the starter, coconut shrimp with an orange dipping sauce,

0:58:24 > 0:58:26with some marmalade and sweet chilli sauce.

0:58:26 > 0:58:28It could work, but it is unusual.

0:58:30 > 0:58:34Main course - a big, brash piece of beef on the bone,

0:58:34 > 0:58:35cooked in a pressure cooker,

0:58:35 > 0:58:38and a barbecuey-type sauce made from bourbon.

0:58:38 > 0:58:40And a whoopee pie... I've never had before.

0:58:40 > 0:58:44It's a corn muffin and he puts a mixture of goat's cheese,

0:58:44 > 0:58:47cream cheese and bacon bits in the centre of it.

0:58:47 > 0:58:48The flavours sound brilliant.

0:58:50 > 0:58:52Dessert, his take on a Key lime pie.

0:58:53 > 0:58:57It's got little, tiny bits of Key lime mixture in moulds.

0:58:57 > 0:59:00How he's going to present the whole thing, I'm not quite sure.

0:59:00 > 0:59:02It's just whether Jimmy can, A, get it done,

0:59:02 > 0:59:05and B, make it look a little smart, a little sexy.

0:59:09 > 0:59:12Oh, no. Son of a gun.

0:59:12 > 0:59:14Shoot. OK.

0:59:14 > 0:59:15Cool these babies off.

0:59:17 > 0:59:19That was almost a disaster.

0:59:19 > 0:59:21My whoopee pies

0:59:21 > 0:59:23were almost whoopee'd.

0:59:23 > 0:59:24HE CHUCKLES

0:59:28 > 0:59:31Guys, you are halfway.

0:59:31 > 0:59:32One hour left.

0:59:37 > 0:59:40From the first mouthful of food that we tasted from Alexis,

0:59:40 > 0:59:42we both stood up and thought, wow.

0:59:45 > 0:59:48Alexis impressed us with his Greek cooking.

0:59:48 > 0:59:50John, it's good.

0:59:50 > 0:59:53They are the flavours he really knows and understands

0:59:53 > 0:59:55and they are the flavours that we've fallen in love with.

0:59:59 > 1:00:03The key today is to cook from here rather than here.

1:00:04 > 1:00:06Cook from the heart.

1:00:06 > 1:00:09I think that's what cooking is all about.

1:00:09 > 1:00:10I just hope I cook well.

1:00:10 > 1:00:12I just hope that at the end of today

1:00:12 > 1:00:14I can look down at the three plates of food

1:00:14 > 1:00:17and go, "Yup, that's what I wanted to deliver."

1:00:21 > 1:00:24What's the inspiration for these dishes?

1:00:24 > 1:00:27So, I noticed a little bit of disappointment when I didn't

1:00:27 > 1:00:30cook Greek last time, so don't worry, folks, we're back to Greek!

1:00:30 > 1:00:35We're going to start with an octopus stifado, stewed with onions,

1:00:35 > 1:00:39balsamic vinegar, a little bit of honey and olives.

1:00:39 > 1:00:42- All right.- And it's served with what we call fava.

1:00:42 > 1:00:46But fava, over here, the closest you would get is yellow split-pea puree.

1:00:46 > 1:00:51Then your main is going to be stuffed chicken with chicken livers.

1:00:51 > 1:00:54It's served on a bed of feta curd,

1:00:54 > 1:00:58with beetroot and baby clove artichokes griddled on the side.

1:00:58 > 1:01:00Wahey!

1:01:01 > 1:01:03Dessert is going to be a sort of a baklava.

1:01:03 > 1:01:07It's filo pastry, walnuts, cinnamon, cloves, baked together,

1:01:07 > 1:01:10served on a bed of yoghurt mixed with condensed milk.

1:01:10 > 1:01:12I saw Jimmy do it at the Indian restaurant -

1:01:12 > 1:01:15I thought it tasted sublime and I thought, I'll use it.

1:01:15 > 1:01:18You've brought a lot of very interesting food into the competition.

1:01:18 > 1:01:20Some of them we both really liked.

1:01:20 > 1:01:22Some of them, it's divided us.

1:01:22 > 1:01:25- Yeah. Well, that's good. - Why is that good?

1:01:25 > 1:01:28Well, I think food can't... We can't all universally agree on something.

1:01:28 > 1:01:30Some of the best pieces of art,

1:01:30 > 1:01:32some of the best pieces of writing have divided people.

1:01:32 > 1:01:35People have said, "I hate it", people have said, "I loved it."

1:01:35 > 1:01:37I think that's where interest lies.

1:01:37 > 1:01:39So, as long as it's not mediocre, you'll be happy?

1:01:39 > 1:01:41As long as it's not mediocre, I'll be happy.

1:01:41 > 1:01:43- Definitely got the energy, got the ingredients.- Yeah.

1:01:43 > 1:01:45- Good luck, mate.- Thank you.

1:01:51 > 1:01:55Alexis is making three courses with a seriously heavy Greek influence.

1:01:55 > 1:01:56I'm really happy about that.

1:01:58 > 1:02:01It's a game man who comes onto a final of MasterChef and does octopus.

1:02:01 > 1:02:04How many times have you had one that's like rubber, or it's slimy?

1:02:04 > 1:02:07It can't be either of those things - got to be perfectly cooked.

1:02:09 > 1:02:13There are many things you wouldn't consider putting with an octopus,

1:02:13 > 1:02:14and honey may be right up there.

1:02:17 > 1:02:21Alexis's chicken thigh needs to be cooked all the way through

1:02:21 > 1:02:24and lovely and moist. That sounds deep and rich and delicious.

1:02:26 > 1:02:30The dessert - a baklava is probably the sweetest dessert you can get.

1:02:33 > 1:02:34Touch your ear. Touch your ear.

1:02:34 > 1:02:37With yoghurt and condensed milk as well?

1:02:37 > 1:02:39God, that's going to be really sweet and sticky.

1:02:41 > 1:02:44I think it's a really dangerous three courses,

1:02:44 > 1:02:46but Alexis was never going to play safe.

1:02:51 > 1:02:53Oh, I think I'm OK.

1:02:55 > 1:02:56Oh...

1:02:58 > 1:03:01And calm, and breathe, and everything's under control.

1:03:12 > 1:03:14These three are really going for it.

1:03:14 > 1:03:16Faint heart never won MasterChef title.

1:03:16 > 1:03:17It's all guns blazing.

1:03:21 > 1:03:22I always come a cropper...

1:03:24 > 1:03:28..in the plating up. Plating up always catches me totally unawares.

1:03:37 > 1:03:40But you've got five minutes. Please, five minutes.

1:03:42 > 1:03:44Nothing to see here. Move on.

1:03:56 > 1:03:57Smoking!

1:03:57 > 1:03:59Hey, Jimmy!

1:03:59 > 1:04:01It's a bit too much theatre, huh?

1:04:11 > 1:04:12You have got just 90 seconds

1:04:12 > 1:04:15to finish off whatever it is you're doing.

1:04:17 > 1:04:19I'm going to wipe that off.

1:04:19 > 1:04:20I don't like it. I don't like it.

1:04:20 > 1:04:22Oh, my gosh, I don't like it.

1:04:26 > 1:04:27That's it. Time's up. Stop.

1:04:31 > 1:04:32How did you do?

1:04:32 > 1:04:36- Oh, I don't know.- Wow, that looks amazing, buddy.- I finished.

1:04:36 > 1:04:39I finished, sort of. Oh...

1:04:39 > 1:04:42Jimmy, I have to say, that takes my fancy.

1:04:42 > 1:04:43That's got smoke underneath it!

1:04:43 > 1:04:45- Yeah.- Oh, aren't you the hustler?

1:04:45 > 1:04:47No, come on!

1:04:51 > 1:04:53Louise, come join us.

1:04:53 > 1:04:55How lovely.

1:04:57 > 1:05:00Go get 'em.

1:05:00 > 1:05:02- Hello.- Hello, Louise.- Hello.

1:05:04 > 1:05:05Oh...

1:05:07 > 1:05:09Your dishes are extraordinarily

1:05:09 > 1:05:12elegant, smart and modern. Very well done.

1:05:12 > 1:05:15Thank you very much. Thank you.

1:05:15 > 1:05:19Louise's starter is venison carpaccio

1:05:19 > 1:05:22with truffle mayonnaise

1:05:22 > 1:05:24and a herb salad.

1:05:34 > 1:05:36I think that's very lovely.

1:05:37 > 1:05:40- There's no "but". It is very, very lovely.- Really?

1:05:40 > 1:05:44- Oh, good.- It's light in texture. It feels light when you're eating it

1:05:44 > 1:05:45but it's still big with flavour.

1:05:45 > 1:05:48That ticks the box for a starter as far as I'm concerned.

1:05:48 > 1:05:50The venison is just seared enough,

1:05:50 > 1:05:52with a little crack of pepper around the outside.

1:05:52 > 1:05:56The mayonnaise you've made really nicely, and silky and velvety.

1:05:56 > 1:05:59With the richness of the red wine, the port, and that little, tiny hint

1:05:59 > 1:06:01of truffle, you still get to taste the venison.

1:06:01 > 1:06:03You still get to taste the truffle.

1:06:03 > 1:06:05If I was dining by myself, I would probably

1:06:05 > 1:06:08put a little sprinkle of salt across the top of it,

1:06:08 > 1:06:09but that is my only comment.

1:06:12 > 1:06:15Louise's main is pan-fried sea bream

1:06:15 > 1:06:18with lemon and caper butter sauce

1:06:18 > 1:06:22on a bed of braised fennel with straw fries,

1:06:22 > 1:06:26mint and pea puree and roasted tomatoes.

1:06:27 > 1:06:29I think it's a great-looking dish.

1:06:29 > 1:06:32And it is quite simple in appearance but a huge amount of work.

1:06:32 > 1:06:33Yes, lots of work.

1:06:40 > 1:06:43I love, love, love that fish

1:06:43 > 1:06:48with the butter and the slight sharpy saltiness of those capers.

1:06:48 > 1:06:49That is divine.

1:06:49 > 1:06:52That's the sort of thing that fills up your senses.

1:06:52 > 1:06:55Really lovely. And those crispy chips, I like.

1:06:55 > 1:06:57I love the way you've made the pea puree.

1:06:57 > 1:07:00- Mm-hmm.- But I think there's too much mint in there.

1:07:00 > 1:07:03- I've over-minted it? - I think you've over-minted it.

1:07:03 > 1:07:08I really love that pea puree with the mint, with the crispy chips,

1:07:08 > 1:07:10with the fennel and the fish.

1:07:10 > 1:07:14Because I like the boldness of the loads of mint.

1:07:14 > 1:07:17I like that the fish has got its crispy skin and the fish is cooked

1:07:17 > 1:07:21really, really well. I like the style and I really enjoy it.

1:07:21 > 1:07:24Thank you. Oh, my gosh, thank you so much.

1:07:27 > 1:07:33For dessert, Louise has made a ginger brandy snap stack,

1:07:33 > 1:07:36layered with fresh raspberries and cream,

1:07:36 > 1:07:40served alongside clotted cream and ginger ice cream

1:07:40 > 1:07:42and dried raspberry powder.

1:07:44 > 1:07:47Where did you get that MasterChef stencil?

1:07:47 > 1:07:49- I made it.- No way.

1:07:49 > 1:07:51- Yeah, I did.- I love this.

1:07:51 > 1:07:53I'd like it bigger.

1:08:02 > 1:08:05The raspberries and cream in your stack is very nice

1:08:05 > 1:08:09and the texture of a brittle snap, it's great.

1:08:09 > 1:08:11However, what is truly wonderful on there

1:08:11 > 1:08:16is the quality of that ice cream - cold, freezing ice cream.

1:08:16 > 1:08:20In comes sugar and then in comes fiery ginger.

1:08:20 > 1:08:26You go from ice to fire in a mouthful and it's divine.

1:08:26 > 1:08:28- Well done.- Phew.

1:08:28 > 1:08:31Your ginger ice cream is fantastic.

1:08:31 > 1:08:34Creamy, luscious, decadent,

1:08:34 > 1:08:37this lovely stack of brandy snaps

1:08:37 > 1:08:41all crispy with fresh raspberries and cream is wonderful.

1:08:41 > 1:08:44I think you've made a delicious dessert.

1:08:44 > 1:08:46I am over the moon that you liked it.

1:08:46 > 1:08:49I will go back home, cook completely differently

1:08:49 > 1:08:51and having really enjoyed myself.

1:08:51 > 1:08:53Thanks, Louise.

1:08:58 > 1:09:00SHE GIGGLES

1:09:02 > 1:09:05- You can't get better than that. - I'm really pleased because

1:09:05 > 1:09:09it looked and tasted how I really wanted it to.

1:09:10 > 1:09:14And I didn't expect them to really love lots of bits of it.

1:09:15 > 1:09:18I'm just happy. Really, really happy.

1:09:19 > 1:09:21Alexis, come and join us.

1:09:27 > 1:09:29Hello.

1:09:29 > 1:09:30Hello, Alexis.

1:09:34 > 1:09:39Wow. We've got dishes here, mate, that look outstanding.

1:09:39 > 1:09:41I mean, absolutely outstanding.

1:09:41 > 1:09:42Thank you.

1:09:44 > 1:09:48For his starter, Alexis has made octopus stifado,

1:09:48 > 1:09:51a stew with shallots, honey,

1:09:51 > 1:09:54balsamic vinegar and olives,

1:09:54 > 1:09:58alongside a yellow split-pea puree known as fava,

1:09:58 > 1:10:00garnished with braised caper berries.

1:10:12 > 1:10:16Everything on your plate is cooked beautifully.

1:10:16 > 1:10:21That octopus is soft as you like, not rubbery in any way at all.

1:10:21 > 1:10:24Your fava bean puree is lovely and smooth.

1:10:24 > 1:10:29I like the olives with all those lovely sweet, sticky onions.

1:10:29 > 1:10:32But the strength of the octopus I find very, very difficult

1:10:32 > 1:10:36amongst the sweetness coming from the honey.

1:10:36 > 1:10:39I very much enjoy it.

1:10:39 > 1:10:42There is a honey sweetness to octopus that isn't natural.

1:10:42 > 1:10:46However, when it's coated in the fava puree,

1:10:46 > 1:10:50it gives just a little hint of honey and it gives it a beautiful,

1:10:50 > 1:10:51rich smoothness and then

1:10:51 > 1:10:55the sharpness of the caper I think is wonderful.

1:10:56 > 1:10:59It's daring, it's unusual.

1:10:59 > 1:11:02To serve a dish like this, octopus and puree and honey,

1:11:02 > 1:11:04you got to have big tentacles, mate!

1:11:09 > 1:11:11For his main course,

1:11:11 > 1:11:14Alexis has made a chicken ballotine

1:11:14 > 1:11:17stuffed with chicken livers, garlic,

1:11:17 > 1:11:20olives, anchovies and oregano,

1:11:20 > 1:11:23wrapped in Parma ham

1:11:23 > 1:11:26and served on feta curd,

1:11:26 > 1:11:29with charred baby artichokes, peas

1:11:29 > 1:11:32and lightly pickled beetroot.

1:11:34 > 1:11:37That would not look out of place

1:11:37 > 1:11:41on the smartest of restaurants around the UK.

1:11:41 > 1:11:45That is right up there as a beautiful culinary picture.

1:11:55 > 1:11:58Sometimes you get to eat good food

1:11:58 > 1:12:01and sometimes we get to eat

1:12:01 > 1:12:03exquisite food.

1:12:04 > 1:12:06- That's exquisite.- Oh, mate.

1:12:07 > 1:12:09That is fan...

1:12:09 > 1:12:12absolutely - wish I could swear - tastic.

1:12:14 > 1:12:17You got saltiness coming from the rich liver inside the chicken

1:12:17 > 1:12:18with a bit of bacon,

1:12:18 > 1:12:22the lovely thigh of that chicken meat is moist and wonderful.

1:12:22 > 1:12:26The sour sharpness of your curd underneath with the sweet peas.

1:12:26 > 1:12:30A combination which is very, very daring in its own right

1:12:30 > 1:12:33and it's fantastic.

1:12:33 > 1:12:35Thank you.

1:12:35 > 1:12:38That goat's curd and beetroot is a tried and tested combination.

1:12:38 > 1:12:43You've put sweet pea in there with it as well, it starts to get divine.

1:12:43 > 1:12:46Then you start to attack that chicken

1:12:46 > 1:12:50and the whole thing just goes to a completely different level.

1:12:50 > 1:12:53That tastes even better than it looks.

1:12:53 > 1:12:54Thank you.

1:12:54 > 1:12:56There are celebrated chefs

1:12:56 > 1:12:59that would be proud to put that on their menu.

1:12:59 > 1:13:00That's brilliant.

1:13:00 > 1:13:03Thank you. Thank you so much. Thank you. That means a lot.

1:13:06 > 1:13:11Alexis's dessert is walnut filo pastry pinwheels

1:13:11 > 1:13:13with a sauce made from yoghurt,

1:13:13 > 1:13:15condensed milk, cream

1:13:15 > 1:13:17and pomegranate molasses,

1:13:17 > 1:13:20decorated with pomegranate seeds

1:13:20 > 1:13:22and edible flowers.

1:13:22 > 1:13:24Wow. Wow.

1:13:31 > 1:13:34You've got some very, very good flavours there.

1:13:34 > 1:13:36Instant hit of cinnamon.

1:13:36 > 1:13:40Absolutely marvellous when you crunch down on a bit of pomegranate

1:13:40 > 1:13:42and you get an explosion of sweet juice.

1:13:42 > 1:13:44Great flavours, good cooking.

1:13:44 > 1:13:47I'm finding it a little thick and sticky.

1:13:47 > 1:13:49I really like it.

1:13:49 > 1:13:51- ALEXIS STIFLES LAUGHTER - Not this again!

1:13:51 > 1:13:53- Well, here we go again. - I can't take it.

1:13:53 > 1:13:56I like all the spice, I like all the nuts, I like all the pomegranate

1:13:56 > 1:14:00and I love all the sweet sticky sauce underneath. Yay!

1:14:01 > 1:14:04- Half and half. - You've always divided us.

1:14:04 > 1:14:06You've always divided us, that's what you've done.

1:14:06 > 1:14:08I think that's a good sign.

1:14:08 > 1:14:11You know... Something dividing, that means

1:14:11 > 1:14:14you've made a bold statement, so there you go.

1:14:15 > 1:14:16- Thank you.- Brilliant.

1:14:24 > 1:14:27Wow. That was intense.

1:14:27 > 1:14:30To have delivered that and to have got those comments,

1:14:30 > 1:14:34I wanted to cry at some point, I was just so overjoyed.

1:14:34 > 1:14:36Jimmy, up you come.

1:14:43 > 1:14:44I'm going to miss that Jimmy grin.

1:14:44 > 1:14:47Oh, my goodness. I'm going to miss you guys.

1:14:47 > 1:14:50Thanks for everything. It's been great.

1:14:51 > 1:14:55Jimmy, it's big, it's bold, it's colourful.

1:14:55 > 1:14:56That's showbiz, right?

1:14:56 > 1:14:58Eating your food is always very much like

1:14:58 > 1:15:00some kind of magical mystery ride.

1:15:01 > 1:15:05Jimmy's starter is deep-fried coconut shrimp

1:15:05 > 1:15:08with an orange and sweet chilli dipping sauce.

1:15:10 > 1:15:13Jimmy, simple, but something you really want to

1:15:13 > 1:15:14pick up and dive into.

1:15:21 > 1:15:23This little starter is lovely.

1:15:24 > 1:15:27Crispy sweet coconut on the outside, with salty prawns.

1:15:27 > 1:15:30The dipping sauce, hot with chilli

1:15:30 > 1:15:32and a little, tiny bit of sweet orange,

1:15:32 > 1:15:35reminds me of Japanese yuzu dressing

1:15:35 > 1:15:37and then the bitterness of marmalade, which I really like with

1:15:37 > 1:15:39the prawns and the sweet coconut.

1:15:39 > 1:15:41- Awesome.- Really good.

1:15:41 > 1:15:43I like it very much, Jimmy.

1:15:43 > 1:15:46- Thank you.- Its flavours and its textures are sound, Jimmy,

1:15:46 > 1:15:48and it's fun, mate, like its owner.

1:15:52 > 1:15:57Jimmy's main is sticky bourbon braised beef short ribs,

1:15:57 > 1:16:00a jalapeno corn bread whoopie pie

1:16:00 > 1:16:04filled with bacon and goat's cheese

1:16:04 > 1:16:05and Texas slaw...

1:16:07 > 1:16:09..finished with hickory smoke.

1:16:17 > 1:16:19Oh, mate!

1:16:22 > 1:16:23LAUGHTER

1:16:23 > 1:16:26- Wahey!- A little bit of theatre.

1:16:26 > 1:16:29As soon as that lid comes off,

1:16:29 > 1:16:32you are hit with unmistakable barbecue flavour.

1:16:41 > 1:16:42I've never had a whoopie pie before.

1:16:42 > 1:16:45I don't really care whether I see one again, Jimmy.

1:16:45 > 1:16:47It's quite sweet, it's very stodgy.

1:16:47 > 1:16:52What looks very innocent with that lovely piece of beef and that slaw

1:16:52 > 1:16:56is anything but. You get smoke,

1:16:56 > 1:17:00sweet, salty, sour, sharp,

1:17:00 > 1:17:02and then hot.

1:17:02 > 1:17:04It's a complete journey of

1:17:04 > 1:17:08- virtually every flavour description I can imagine.- Awesome.

1:17:08 > 1:17:09- That's incredible.- Thank you.

1:17:09 > 1:17:12Unlike Gregg, I really like your whoopie pie

1:17:12 > 1:17:14because it's sweet and sticky, as it should be,

1:17:14 > 1:17:16with the cream cheese filling and bacon bits in the middle,

1:17:16 > 1:17:20and I think that is a really, really tasty little sandwich

1:17:20 > 1:17:22on the side of your piece of beef

1:17:22 > 1:17:23because your beef is fantastic.

1:17:23 > 1:17:26It's melt in your mouth, cooked really, really well.

1:17:26 > 1:17:29Lovely and sticky from that bourbon barbecue sauce.

1:17:29 > 1:17:33It's not necessarily the finest looking plate in the world,

1:17:33 > 1:17:34but it tastes fine.

1:17:35 > 1:17:36I'll take that.

1:17:38 > 1:17:43Jimmy's dessert is a deconstructed Key lime pie

1:17:43 > 1:17:45with soft meringue,

1:17:45 > 1:17:49lime curd and a biscuit crumb

1:17:49 > 1:17:52served with poached wild strawberries, basil,

1:17:52 > 1:17:54and edible flowers.

1:17:56 > 1:17:59This just screams, "Jimmy made me."

1:17:59 > 1:18:02- Over the top.- Yeah.- Yeah.- Great.

1:18:11 > 1:18:14Jimmy, it looks a bit wild, but it tastes great.

1:18:14 > 1:18:17Sharp lime in your Key lime pie filling,

1:18:17 > 1:18:19with soft, sweet meringue underneath,

1:18:19 > 1:18:22the crispy breadcrumbs with a little bit of spice in them

1:18:22 > 1:18:25and those wild strawberries set the whole thing off.

1:18:25 > 1:18:27- Fantastic.- Wonderful.

1:18:27 > 1:18:30Jimmy, it's big, it's loud, it's colourful,

1:18:30 > 1:18:33and it's got Jimmy Osmond written all over it.

1:18:33 > 1:18:34- Good flavours, mate.- Thank you.

1:18:34 > 1:18:36Good flavours, well done.

1:18:36 > 1:18:39I love the fact that you both like how it tastes,

1:18:39 > 1:18:41so that's all I could ask for.

1:18:41 > 1:18:43- Jimmy, thank you so much. - Thank you both.- Thanks, Jimmy.

1:18:49 > 1:18:51Not bad, hah?

1:18:51 > 1:18:52Great comments.

1:18:52 > 1:18:56I mean, that's more than I could have ever asked for.

1:18:56 > 1:18:58Great to finish strong with my friends.

1:18:58 > 1:19:02Glad they all did well and so, yeah, you couldn't have a better ending.

1:19:05 > 1:19:07- Jimmy!- Group hug.

1:19:07 > 1:19:11- That was fun.- Well done. Well done. - Hey, we all did well.- We did well.

1:19:11 > 1:19:15- No, but that was good. That was great fun.- Brilliant.- Yeah, cool.

1:19:15 > 1:19:16We've had fun, haven't we?

1:19:19 > 1:19:22You three probably don't realise right now

1:19:22 > 1:19:24the cooks that you have become.

1:19:26 > 1:19:30Really consider the food you're cooking

1:19:30 > 1:19:32and have nothing but an incredible,

1:19:32 > 1:19:36immense sense of pride and achievement.

1:19:38 > 1:19:41For the last and final time,

1:19:41 > 1:19:44we're going to ask you to step outside.

1:19:44 > 1:19:47We've got to have a good long chat, me and John.

1:19:47 > 1:19:49One of you, of course,

1:19:49 > 1:19:53is just about to become our Celebrity MasterChef Champion.

1:19:56 > 1:20:00- Off you go.- Thank you. - Thank you.- Thank you very much.

1:20:10 > 1:20:14Brilliant, brilliant, brilliant effort by these three.

1:20:14 > 1:20:15Really, really impressed.

1:20:15 > 1:20:18Restaurant-quality food today.

1:20:18 > 1:20:23Jimmy is a fun, generous cook who has got better and better,

1:20:23 > 1:20:26and I think we saw that today.

1:20:26 > 1:20:28You can't help but smile when Jimmy serves you food.

1:20:28 > 1:20:32He's got his own style. He knows how he wants to present things.

1:20:32 > 1:20:34Full of flavour. It's generous,

1:20:34 > 1:20:37it's opulent, it's stuff that people want to eat.

1:20:37 > 1:20:39When you consider the food he did when he first started,

1:20:39 > 1:20:43to produce food now of this calibre, it's been an incredible story.

1:20:43 > 1:20:46It's been an incredible journey for Jimmy.

1:20:47 > 1:20:51Regardless of whether you and I were divided by Alexis's dishes or not,

1:20:51 > 1:20:53they looked amazing.

1:20:53 > 1:20:56I think his dishes looked phenomenal.

1:20:56 > 1:20:59His chicken dish was just fantastic.

1:20:59 > 1:21:01Fantastic. Faultless.

1:21:01 > 1:21:05That is one of the best dishes I have tasted in a long, long time.

1:21:05 > 1:21:08I was absolutely blown away by the skill he showed on that plate.

1:21:09 > 1:21:12Alexis, today I think

1:21:12 > 1:21:17he just hit heights that I didn't think were possible

1:21:17 > 1:21:20in Celebrity MasterChef. I think the guy's incredible.

1:21:21 > 1:21:25Louise has grown in stature throughout the competition,

1:21:25 > 1:21:31resulting in some real quality, stylish food.

1:21:31 > 1:21:33I think she should be really proud of herself.

1:21:33 > 1:21:36The cooking on that main course was fabulous.

1:21:36 > 1:21:41Absolutely fabulous. She's always had an eye for presentation,

1:21:41 > 1:21:43but now what we've got is bags of flavour

1:21:43 > 1:21:46and she's made herself a great, great cook.

1:21:51 > 1:21:53Oh, wow. Phew.

1:21:54 > 1:21:56Phew!

1:21:57 > 1:21:59Whatever happens, I've had an amazing time.

1:22:01 > 1:22:04I think my girls and David will be really proud of me because

1:22:04 > 1:22:08I'm 100% happy with what I've done and with what I've achieved.

1:22:10 > 1:22:14This experience has added one more wonderful memory

1:22:14 > 1:22:18in a tapestry of memories that I've had in my life.

1:22:20 > 1:22:22It's been awesome. Yeah.

1:22:26 > 1:22:30You know, you've been working up to this for so long.

1:22:30 > 1:22:32For this one moment.

1:22:33 > 1:22:38I am so very happy and relieved

1:22:38 > 1:22:39and just, I'm...

1:22:40 > 1:22:45I'm just glad I made those guys happy, and proud, I guess.

1:22:59 > 1:23:00It's been a great final.

1:23:02 > 1:23:08However, I think you and I both know who deserves to have this title.

1:23:10 > 1:23:12Well, for me there's one standout cook.

1:23:32 > 1:23:34I have to say...

1:23:35 > 1:23:37..I'll miss you.

1:23:37 > 1:23:41I'll miss your smiling faces, I'll miss your hard work,

1:23:41 > 1:23:44but more importantly, I'll miss your delicious food.

1:23:47 > 1:23:51I've loved this year's competition and I think a lot of that

1:23:51 > 1:23:54is down to the three people standing in front of me.

1:23:55 > 1:23:56Well done.

1:24:00 > 1:24:01We've made our decision.

1:24:05 > 1:24:11Our Celebrity MasterChef winner 2016...

1:24:26 > 1:24:28..is Alexis.

1:24:30 > 1:24:32Oh, my God!

1:24:33 > 1:24:37- Did good, man. Great.- Oh, my God!

1:24:39 > 1:24:40Well done.

1:24:43 > 1:24:45Oh, thank you, guys. You two...

1:24:45 > 1:24:50- You're brilliant.- You so deserve it. - Well done.- Really amazing.

1:24:50 > 1:24:52THEY LAUGH

1:24:53 > 1:24:57MUSIC: Daddy Cool by Boney M

1:24:59 > 1:25:02We're second-placers, aren't we?

1:25:02 > 1:25:05We came second! That's brilliant.

1:25:05 > 1:25:09Absolutely, Alexis deserves that 100%. He's brilliant.

1:25:09 > 1:25:13Well, it's just been such fun to kind of go on this sort of big epic

1:25:13 > 1:25:18journey together. We've just laughed and we've supported each other.

1:25:18 > 1:25:19We've sung together.

1:25:20 > 1:25:23It's just been really, really fantastic.

1:25:24 > 1:25:29So cool that forever I'm going to be a Celebrity MasterChef finalist.

1:25:29 > 1:25:31I mean, come on!

1:25:33 > 1:25:35I'm going to put that at the very top of my CV.

1:25:39 > 1:25:42It's one of the best decisions I made to fly over here

1:25:42 > 1:25:44to be a part of this.

1:25:44 > 1:25:45And I'm sure my family,

1:25:45 > 1:25:49well, they're real pleased with what I've done

1:25:49 > 1:25:51and...can't wait to get home.

1:25:52 > 1:25:56I can't believe it! I just can't believe it!

1:25:56 > 1:25:58# Daddy, daddy cool... #

1:26:00 > 1:26:05Alexis is a very, very worthy MasterChef winner.

1:26:05 > 1:26:09Allying that wonderful presentation to his Greek heritage

1:26:09 > 1:26:13has resulted in some of the best food I've seen in this competition.

1:26:13 > 1:26:17His food has become sophisticated, exciting.

1:26:17 > 1:26:19It is just fantastic to eat.

1:26:19 > 1:26:20I love it.

1:26:23 > 1:26:25A certain little something.

1:26:25 > 1:26:29- Well done, champ.- Thank you so much!

1:26:29 > 1:26:31- Thank you.- Brilliant effort, mate.

1:26:31 > 1:26:33- Thank you. - What a worthy, worthy winner.

1:26:33 > 1:26:35- True.- Cheers.

1:26:35 > 1:26:36I feel great.

1:26:40 > 1:26:42My family are going to be so proud.

1:26:43 > 1:26:45Um... Yeah.

1:26:45 > 1:26:47Sorry.

1:26:53 > 1:26:56# Daddy, daddy cool... #

1:26:56 > 1:26:58That was my little victory dance.

1:26:58 > 1:26:59Pathetic, but I love it.

1:27:03 > 1:27:06I was happy with finalist, but I'll take Champion.

1:27:06 > 1:27:09I like Champion. Champion sounds good.

1:27:18 > 1:27:21# Daddy, daddy cool

1:27:22 > 1:27:25# Daddy, daddy cool

1:27:26 > 1:27:29# Daddy, daddy cool

1:27:30 > 1:27:34# Daddy, daddy cool... #