Episode 12 Celebrity MasterChef

It's the Celebrity MasterChef final.

Over the last six weeks we've seen 20 celebs battle it out.

-Rock on, Tommy!

-Rock on, Tommy!

Along the way we've had some laughter...

LAUGHTER

..a few stressful moments...

-Something's burning.

-It's a bit of a disaster.

If you don't eat it, you wear it!

That's raw meat.

Oh, man!

..but we've eaten some great food.

I think it's a knockout.

It's been a great, great competition,

and we have found ourselves three very talented finalists.

You can see it sort of glimmering, the trophy, in the distance,

within touching distance.

And OK, I'd like to take that home.

Whether I win or not,

my brain has been opened to the world of cooking and I have totally

found something that I can do the rest of my life.

This has been nothing like I've ever done before.

Getting to the final is huge for me.

Winning it would be the cherry on top.

But whatever happens, I'm really looking forward to cooking.

Tonight, the finalists will face two massive challenges.

First, they will have to cook Michelin-star dishes

for some of the country's best chefs...

..before heading back to the MasterChef kitchen to cook

their final three courses.

One of them will be crowned Celebrity MasterChef Champion, 2016.

When I was growing up - oh, my goodness,

I'm not sure I really had any idea what I was going to do.

The one thing I did always do, though, was tell my parents stories.

And do you know what they used to tell me?

They used to be so bored!

They used to say, "Oh, please, could you hurry up?"

So I've got my ultimate revenge now.

Every single morning I wake up and tell everybody the news.

This morning, we're counting down to the elections on the 5th of May.

It's been quite a bit of a juggle, the last couple of months,

because obviously I'm doing my job, I'm looking after the family,

and trying to do MasterChef.

But I've just loved the whole thing, anyway, it's been brilliant.

Have a lovely day whatever you're doing, we'll see you soon.

-Goodbye.

-Goodbye.

Right, that's that one done.

My family have been incredibly supportive

and incredibly proud of me.

Sorry!

Before she's done the programme,

quite often we used to have fish fingers!

Rewind a few months, I would've done the cooking.

I think my bubble's been well and truly burst,

I think now!

I entered MasterChef because I knew it would be a challenge for me.

I've become completely obsessed,

because I've cooked food that I have never attempted before.

Exhausted!

And mostly, it's gone well.

I was expecting her to go out quite a while ago.

I didn't say that, obviously!

I was very surprised when she called me and was like, "Actually, guys,

"I've got through." I'm like, "What?! Really?"

-We were surprised!

-Yeah.

It's just typical Louise, really.

I mean, she puts her mind to something, she does it.

I'm hugely proud of her, hugely, enormously proud.

I feel like a winner already, to have got there.

Because honestly, I don't win things.

The girls, they'll be so proud if I won it as well.

And I'm doing it for all the ladies out there who can cook

so I can beat some more of the boys!

I feel slightly bad about that, but it would be nice, wouldn't it?

REPORTER: London airport had been invaded by 10,000 girls.

Growing up being an Osmond has been a lot of pressure.

It's kind of like living in a fishbowl, no matter where you go.

It was just a wild, wild roller-coaster ride.

I just joined thinking every kid did what we did.

And I joined the group at three.

Ladies and gentlemen, in his first television appearance,

Jimmy Osmond!

And that's how it started.

# I want some red roses for a blue lady... #

My first big hit here was Long Haired Lover From Liverpool.

# I'll be your long haired lover... #

It's still the biggest-selling record in the UK for the Osmonds.

I like to rub that in to my brothers, all the time!

We've had good times, bad times,

we've made a lot of money, lost it all.

But I had my brothers and my sister and my parents with me

and it was a unique way to grow up.

Just really grateful I had people around me that cared, you know.

I am a family guy, I have a beautiful wife named Michelle,

I have four great kids.

Two girls, two boys, and a puppy dog.

Life's pretty cool!

And, you know, the least fun for me

is going home at night in a hotel, all alone again.

Practising. I have this little tiny kitchen, and it's hilarious.

If it's good there, it's got to be good in a proper kitchen, right?

Hi!

-Hi, guys.

-Hi, we miss you!

I miss you guys, you look good.

Thanks, so do you. Are you having fun?

Yeah, it's been wild. Wild.

My little girl and I love to watch cooking shows.

And they said, "Hey, would you be willing to do a MasterChef show?"

And I go, "Yeah!"

And my little girl was over the moon, you know.

And I'm just, as you say, gobsmacked that I'm still here.

The pear, what's it doing on a plate with an omelette?

Brain burp!

And the next thing I know, I'm in the final.

Congratulations!

And my wife was so surprised!

And my little girl thinks I'm a hero. Yeah.

I thought I'd be here a week.

Yeah, crazy.

We would love to see Jimmy win,

we just would really be so proud of him.

He's a great chap and a great husband and a great father.

I don't know if I can win MasterChef or not.

But if MasterChef is about being passionate about it,

and having an artistic approach to it, and making it taste good,

I think I'm your man. But we'll see!

I was born in Paris.

Apparently, the first words that came out of my mouth were French,

but I don't speak a word of French right now!

And then we went back to Greece and I grew up in Athens.

If you're Greek, you're born with a love of food.

Every time I have pictures of my family,

they are memories of sitting around a table.

Growing up, I was with my mum, so my father left

when I was about seven.

MUSIC: 7 Years by Lukas Graham

The reason behind that was he's a gambler.

And he was a gambling addict.

But he turned to fraud and scams, basically, to...

..finance his gambling addiction.

When I made a documentary about gambling addiction,

he was in prison at the time.

# I always had that dream like my daddy before me... #

And he passed away whilst we were making the documentary,

before I had the chance to go and see him.

Which was sad.

# Once I was seven years old... #

So I think I probably inherited some sort of scamming gene...

..because I ended up making my living by carrying out frauds

and cons for BBC Three. And we did 11 series of The Real Hustle.

I didn't set out to be a professional scam artist,

I'd never set out to be a presenter,

because all I ever wanted to do from a very young age was to be an actor.

That was my passion.

Believe me, I have thought about,

"How can you cheat this competition?"

And there may be ways!

But why would you want to cheat something like that?

You want to win it fair and square.

But I did think about it!

I have been consumed by this competition.

-Yum!

-I think he caught the bug - he's really pushing himself,

which has been great.

And I think it's a wonderful thing, but it's been a bit hard as well.

They've both been tremendously patient in being served

the same dish for a whole week,

with slight alterations.

Watch out, you're going to fall off!

When I was cooking the sea bream,

we had it about four times in a row and Talia eventually said,

"Daddy, could I have some beans on toast?"

Right, come on, monkey, dinner.

It definitely has been worth it.

Worth the sleepless nights, the anxiety, the stress.

And regardless of whether I win or not,

to be able to say that I made the finals of MasterChef,

I think I'm going to be proud of that forever.

-Cheers.

-Good luck, Daddy!

Hope you win!

Oh, thanks, you two.

Louise, Alexis and Jimmy now have one last chance

to perfect their skills

before they compete for the MasterChef title.

This year's Chef's Table will be overseen by one of the UK's most

critically-acclaimed and renowned chefs...

..Atul Kochhar.

In 2001, Atul made history when he became one of the first Indian chefs

in the world to be awarded a Michelin star.

Atul Kochhar cooks Indian food that everybody knows,

but takes it to a place that very few people will ever be able

to attain. And I think that's exciting.

To many people, he is the Godfather of fine Indian cuisine.

These three contestants, they have to believe in themselves.

Not get confused by spices.

They have to not let me down, they have to work with me.

And I'm going to push them every bit, because it's my reputation.

-Morning.

-Good morning.

-How are you?

-Great.

-Good, thank you.

-Nervous!

Nervous! I think I should be more nervous having you guys around!

We will be cooking an amazing meal,

and I'll be supporting and helping you.

We have some really high-profile chefs coming to eat your food.

They are really highly respected, I look up to them.

You just have to cook with all you've got.

Let's go.

I'm so excited to be cooking with Atul.

To be taught by him is just going to be an amazing experience,

which will hopefully change my cooking for the rest of my life.

Louise will be in charge of the chicken tikka and crispy wing starter.

I call it murgh do tarike ka.

Murgh do ratike ka.

You're almost there! Almost there!

Louise's first task will be to make the tikka marinade of yoghurt,

Cheddar cheese, herbs and spices.

This will tenderise and flavour the chicken...

Looks yummy already.

..before it's cooked in the tandoor oven.

-Wow, it's hot!

-Seriously hot, yes, it is. It is.

And that goes in the oven.

You have to take great care in cooking in the tandoori oven because

the temperature is about 400 degrees centigrade down there.

And here around 300.

So it's a really hot oven.

Yes.

-You have to check.

-It's quite soft, isn't it?

Quite soft, and that is how it should be.

So at this stage, I would baste it again.

At this stage, I might eat it already!

Then you add lemon juice and this is chaat masala, and that's done.

-OK.

-Gosh, that smells so good!

The other element of Louise's dish is boneless chicken wings,

deep-fried in a spiced tempura batter.

It needs to heat up inside, that's important.

And at the same time, the batter needs to be completely cooked.

They need to look crispy and nice and enticing.

And let's take the chicken tikka as well and we can go present it.

Two sauces. Tomato.

And next to that, our green chutney.

-Looks lovely.

-Painting brush.

Oh, this is making me nervous!

Go like that and then go like that.

That simple.

-Oh, my goodness.

-You can use some micro-cress, put that at the end.

-Fantastic.

-And you're done.

This is my murgh do tarike ka,

or duo of chicken.

Easy-peasy? Happy?

I don't think it's easy-peasy,

but I'm hoping I can make it look something like that!

-Thank you very much. Can I keep it?

-Absolutely, it's yours.

-OK.

That chicken's so soft and succulent.

And then the chicken wings sort of jump out at you,

they're like sparkles.

So I hope I can do it.

And if it looks an approximation of that, I'll be over the moon.

Alexis will be cooking the main.

Which includes one of the most complex and revered dishes

in Indian cooking - biryani -

which has its roots in ancient Persia.

Biryanis are just not made every day.

They are made for special occasions.

He is a pioneer of his cuisine.

So, nervous excitement.

I'm looking forward to this one, I'm not scared of this one...

for now.

The biryani is layered with venison curry, onion masala

and crushed rose petals,

along with fragrant pilau rice.

That just looks beautiful already.

And now we have the lid. It's a normal dough.

Just dough. Simple dough.

You just put that on top and press it.

And we take this to the table and the waiters open it on the table

-for the guests.

-So I'm not going to know...

-You're not going to know.

-..what that's going to look like!

That's terrifying!

-OK.

-That was it?

Let's cook now!

LAUGHTER

Oh, Lord!

Alongside the biryani,

Alexis will be serving spiced venison haunch steaks.

Have you cooked venison before, Alexis?

-I have, yes.

-So you know how to serve it?

Yeah, I mean, I serve it sort of fairly pink.

There's no other way to serve venison.

-It has to be pink.

-Yeah.

So you have to do this quickly because the spices will get burned

very fast, OK? And that's what I don't want.

That is going to go in the oven for seven to eight minutes,

-no more than that.

-That bit is easy!

Isn't it?

He says now.

To go with the venison is sauteed wild garlic, mushrooms,

and a chocolate curry sauce.

Already it's going darker and darker.

-Very nice.

-And that's what you're looking at.

Chocolate and curry are a great combination, you know that?

-Yeah!

-So this match was made in heaven.

Now you keep it warm, but don't bubble it, OK?

The moment you bubble it, chocolate will denature.

And that's the peril you have.

-Time to plate.

-OK.

-Oh, that looks perfect!

-Yep.

Some yoghurt raita.

Chocolate sauce.

And now biryani.

I'm looking forward to this moment.

-There we go.

-Wow!

Alexis, for me, this is the heaven dish.

Anything that worries you?

-LAUGHS:

-Where do I start?

Really? I thought you were a very good student!

I'm losing my confidence now!

I'm going to prove to you I am a good student, I promise.

I'll do my very best.

Jimmy is responsible for dessert.

A rhubarb and pomegranate bhapa doi.

There's no room for error.

This is our chef's reputation, and his house.

And we've got to get it right for him.

We're going to make the bhapa doi,

which is Greek yoghurt, condensed milk, cream, and the magic whisk.

Of course!

Make it nice and smooth.

We'll take these in the steam oven.

-100, for 12 minutes.

-100, 12.

The bhapa doi is served with rhubarb

infused with vanilla and ginger.

All these flavours were made for each other.

-Yeah.

-And the classic Indian fudge, pistachio barfi.

Are you sure you trust me with fudge?!

-I do.

-It's a huge, difficult...

You've got to make it right. This is a very important element.

Once you're done with your cooking, this is what you'll be left with.

OK.

Let's start. Puree.

The bhapa doi.

Who can think that yoghurt can turn into a mousse like this?

That's beautiful.

And then we can add pomegranate jelly as well.

-Two or three cubes.

-OK.

That goes on top.

And two pieces of fudge.

And you use one of the two,

and that's it. Just like that.

-Wow.

-OK?

-Happy with that?

-Yeah, I think everybody would be.

So, Jimmy, is there anything you're worried about?

-Doing it like you, yes, but I think I can do this.

-Well done.

-It's art.

-It's awesome.

-Fantastic, good luck.

Thank you, Chef, you're awesome.

And you too.

Holy cow! It's amazing.

I sure hope I can do this.

I sure hope I can do it.

The celebrities now have three hours to prepare Atul's three-course menu.

If they are at their best today, if they really push themselves,

they could produce something absolutely amazing.

Let's go.

Alexis's first job is to butcher and de-bone a whole haunch of venison.

OK, it's heavy!

I love this!

No-one would let me play around with a big piece of meat like this!

Main course, one of the most complex dishes on the whole menu.

The venison, I absolutely love.

It's a very special ingredient.

He needs to dice the meat for the venison curry and precisely

cut and trim seamless haunch steaks...

You cannot serve something that is not perfect.

So it's quite daunting.

..before making a start on the biryani.

Butchered this venison, I'm so proud!

Alexis, I see you smiling.

I'm so happy. This is what I did this competition for.

-I love this.

-But you know,

you have a one in three chance of winning this competition.

Yeah, that's not great for a gambler.

As long as you don't burn that.

-Yeah.

-What do you mean, it's not great for a gambler?

One in three is not great.

You want it to be over 50% to put a bet down.

Yeah, but you're in control of your own destiny, it's not a gamble.

-Is it?

-I think you'll find YOU'RE in control of my own destiny!

-Good luck, mate. Good luck.

-Thank you.

There's so many elements that go into this.

And actually for me,

it's a little tricky because it's stuff that I haven't really

cooked with before.

So adjusting seasoning and stuff like that.

I kind of know it, but I don't, if you know what I mean.

On the starter,

Louise has got her chicken tikka marinade made in good time.

Smells scrummy.

It's not the normal tikka that you would buy anywhere,

in a supermarket or takeaway.

It's a murgh tikka where the marination is the key.

I think it's a critical point.

Right, onto the next thing. Chicken wings. Chicken wings.

How am I going to cook the chicken wings?

Next, she needs to cook her chicken wings in garlic, ginger,

chilli and spices...

SHE COUGHS

..before lightly braising in chicken stock.

-Woo!

-It's crucial not to overcook them,

or they'll fall apart when they're de-boned.

I've got two things on, sort of on.

Shove that in.

-Right, next.

-Forgive me, I'm a veteran of many of these,

and you look far too happy and relaxed to me.

I'm just trying to get through it and I find in my life that if I panic,

it doesn't in any way help my performance.

You seem to me to be the sort of girl who on a Friday night, really drunk,

eating a bit of biryani down the Bengal Lancer in the high street.

How much of a step up is this from what you normally do at the weekends?

Apart from the really drunk thing, this is a big, big step up!

Friday night is curry night in my house,

so to be able to cook something like this would be just fantastic,

if I can do it. I'm really excited about it.

Next, Louise has to make her two sauces from scratch,

starting with the spiced tomato chutney.

I've got about a million things to do.

I've still got to make the other fresh mint chutney as well.

And then I've got to make my tempura and I've got to cook the chicken,

both chickens. So there's loads to do.

On dessert, Jimmy has made a start on his traditional

-Indian pistachio fudge.

-I'm making a proper barfi!

This is cool!

Sugar, glucose and cream must be heated to exactly 120 degrees

to achieve the perfect fudge texture.

We're almost at 120, Chef.

Look how light and airy that is.

It's like bubble bath!

Let me turn this down, because I think we're there.

Now I'll put this ingredient in.

-Quick, mix, mix, mix! Really fast.

-OK.

The problem is that temperature is going to drop really quickly

and then the sugar is going to set and you've got a problem.

-So you've got to mix in really, really quick.

-OK.

So the butter has melted.

Quick, get it in there, otherwise it's not going to set.

Have you ever cooked anything like this before in your life?

No, I've cooked fudge in Missouri, but that was hillbilly food!

And what about the fine bits,

like the layers of everything in the glass and all the bits?

No, I love it. You know I love art and, I mean, it's like painting, for me.

So when I got this task, I was just over the moon because it is,

it's like designing colours and mixing and making the presentation look cool.

And that's what I love to do.

I always say that to be able to be a good cook,

the first thing you've got to have is you've got to have a want.

-Yes.

-And you've got the want.

-I do.

-You really want to do it.

-Yeah.

With the fudge setting,

Jimmy moves on to the rhubarb, vanilla and ginger coulis.

I've never reduced ginger before!

We're going to vac pack this and then we're going to steam it,

just like he taught me. OK, here we go.

Is that cool, or what?

Ha-ha! Check that out!

Look at that, that's awesome!

There's just over an hour until service...

..and Louise is racing against time to get her chicken wings ready.

Oh, they look good to me.

Let's check whether it's cooked or not.

It's perfectly cooked.

-Great!

-You've done a good job.

OK, so now I've got to get the bones out.

Any more beyond that, they'll start breaking up.

-OK.

-Will you be ready for 2:30?

-You've got an hour to go.

-I'm hoping I will be.

Louise must now carefully remove the bones from all the chicken wings,

without tearing the skin.

I split that one, that's annoying.

-You can use that as a tester.

-Yeah.

The gristly bit?

The thin end...

in, twist, and pull.

Oh, it's really fiddly!

Agh!

See? The work involved is quite extraordinary, really.

Just can't have any bit that's wrong...

Oh, look at that!

I think I'm OK.

The trouble is, is that I can't do lots of the crucial cooking until

the last moment because it won't be right.

So I have to wait.

All I can do is be prepared for that last-minute rush.

On the main, Alexis's venison curry is ready for Atul's approval.

-Pretty good.

-OK.

-Pretty good.

Normally, you wouldn't get that sort of comment from me,

but I have to say.

Thank you, Chef.

Now he has to create the main course centrepiece

by carefully building sharing pots of biryani...

So nervous. My hands are shaking.

..with alternate even layers of venison curry and spiced rice.

This is miles away from anything that Alexis has ever cooked before.

Don't trip up now, Alexis!

Now is not the time for a slip.

Finally, the pots are sealed with dough.

The thing about this is, once you seal it...

Bye-bye. It gets opened on the table.

With just 45 minutes to go before service...

Oh, I did the same thing he did.

..Jimmy's bhapa doi has finished steaming.

-It's perfect.

-You think?

-Yeah.

-Ha-ha! Way to go.

And now needs to be chilled in order to set.

OK, cool down, babies.

While it sets, he moves on to making his pistachio sugar tuile.

The liquid sugar mix needs to be heated to precisely 150 degrees...

OK. We're there.

Here goes nothing!

Aargh!

..before it's cooled and hardened.

Come on, baby.

Does that look all right?

-To me, it does.

-All right.

-That is beautiful.

-Ha-ha!

-You've never made it before?

No. This is all new to me.

-Perfect.

-It's all right?

Way to go.

You've got some future in patisserie.

Hey, my dream is to come work for you some day.

-Really?

-This has been so cool.

You'll have a singing chef, right?!

Today's specially invited guests

include some of the leading figures

in modern British and Indian cuisine.

Actually, I'm more nervous than the contestants, to be honest,

because they're peers, they're friends.

To cook for them, it's a tall order.

I have known Atul for a very, very long time

and he's very critical of my cooking if I don't do it right,

so I've got a chance to do that now.

These are very different flavours

and there's understanding

how they work when you bring a dish together,

so, you know, there's a lot that could go wrong.

The menu choice is hard.

There's big products there that are going to really test

every, every inch of that skill.

These are three dishes that are

really quite difficult to put together.

Even for the professional cook, I would look at that and think,

"Well, you've got to be on your game."

This is a really daunting task, cooking Indian-style food.

So, this is massive.

So, cheers to a fabulous...

ALL: Cheers.

You've got about 35 minutes to go.

-OK.

-So, I think you're going to have time.

-Yep.

-But from here on, you cannot lose any time anywhere else.

-2.30, I want the first plate out on the pass.

-Yes, Chef.

The pressure is now on Louise.

Both the main elements of her starter

must be cooked moments before serving

and to Atul's exacting standards.

Right, here we go.

First, she has to perfectly cook her chicken tikka

in the 400 degree heat of the tandoor oven.

I don't think it's easy to be on top of this

when you've literally never done it before.

The marinade is very critical in this particular tikka.

The chicken needs to be well covered,

well coated and the marinade needs to stick on it.

I've got to wash my hands.

Let's push it, let's get on.

Next, the chicken wings are coated

in spicy tempura batter and deep-fried.

-Oh, yeah!

-Looking good.

They must be crisp and golden.

For me, the crisp feeling is very important.

If the temperature's not right and they're not cooked well,

I don't like them at all.

Oh, it's scary, this.

You need 12 pieces.

-If I was you, I would cook some extra.

-Yep.

This definitely needs turning round.

Put that there.

Getting it right, perfect cooking,

that's the very critical bit for this particular thing.

You don't want to go and burn yourself

cos that would be a terrible way to come out of MasterChef!

Ow! Ow!

Not terminal, but quite ouchy.

You really want to keep an eye on your...

-Tempura.

-Chicken wings as well...

-Yep.

-Because a couple of chicken wings are looking

a little burnt to me. OK.

These two aren't looking very good to me, OK?

OK, fine. That's cos I looked away, wasn't it?

Get on with it because I think you're late.

Sorry, Chef.

Another murder in the kitchen.

It's ready, Chef.

OK. Get on with it. Chutneys.

I think it'll be interesting to see, taking these classic dishes,

if they can actually take it to the level

that Atul manages to take it when he serves them.

Nice.

Oh, I've got shaky hands again. Never had shakier hands in my life.

Well, the plates are looking good now, so well done on that.

Thank you very much.

Louise, you're happy with that?

If I did it again, I'd move them slightly up the plates.

I'm not letting you make it again for now.

So let's send it because they are waiting. Service, guys. Come on.

Go on.

In spite of all the trouble you had

with the frying of those chicken wings,

I think you managed to pull it off, which is good.

Thank you very much indeed, Chef.

I can't believe that fried chicken was nearly the undoing of me.

Oh, that's just made me smile.

I hope the five guests like it.

I'm sure they've probably all eaten here many times before,

so they'll know how exactly it should taste.

Thank you very much.

Louise's starter is tandoori chicken tikka

and crispy tempura chicken wings,

served with two chutneys,

spicy tomato and mint and coriander.

I quite like the look of it, because it's very clean,

-very simple looking.

-I just want to dig in now because I'm starving.

You have to give credit to people who are not professionals

and they produce food like that.

Yes, the batter's a bit soggy.

The chicken has lost some of its marinade.

Both the chutneys are really good.

They've got them right. If that was sold to me in a restaurant,

-I would very happily eat that.

-I actually like the wings

because mine was, I think was nice and crispy. I did enjoy it.

The coating on the wings was delicious.

The one thing that was missing, actually, on the meat of

the chicken wing, for me, there wasn't enough seasoning.

I think you guys lucked out.

I wouldn't have personally served these.

Got soggy skin.

It's not for me.

The star of the show, really, was the batter, I think,

for me, and the chutney. Absolutely sensational.

-Hello, good afternoon.

-Good afternoon.

What's been fascinating round the table is that none of us have really

-agreed on anything.

-Oh, really? Gosh, how interesting!

Except both your mint chutney and tomato chutney were exceptional,

and don't tell me you didn't make them, because you did,

-didn't you?

-I made them. I was so pleased!

I've never made them before.

Oh, I was so pleased.

Yeah, I think you did a brilliant job, all things considered,

cooking food that was out of your usual cooking range,

really delicious.

Oh, thank you so much. I really appreciate it.

Thank you very much indeed. Bye-bye. Thank you.

I am really, really excited to think that I might have pulled off

two little sauces that might pass in a Michelin star restaurant.

-Really proud.

-But I'll always remember the kind of

experiences of being in there

and trying to put together these amazing things.

It's been brilliant.

Alexis, quarter past we are serving. You've got five more minutes to go.

OK. I'm going to start my stir-fry.

And then I'm going to plate up.

It's a bit too high, I think.

I think it's too high.

There we go.

Chef, I'm not happy with this, can I start again?

I think you've got to because it's burnt.

That's way too hot.

I hope you won't be late on this one now.

I love boiled garlic, so I'm really looking forward to that,

how it's going to work.

-Alex, I think you're good on that. Move on, please.

-Yeah.

I think the biggest challenge here is getting the venison right.

He's not got much room for error

because it's a very lean piece of meat.

And if you take that lean piece of venison, and overcook it,

it becomes dry. Also, they need to keep it nice and pink,

nice and succulent.

Are you happy the way you have cooked the meat?

I am. I think it looks great, Chef.

I think so too.

How is this coming?

-The sauce is coming, Chef.

-Let's get on with it, quickly.

Finally, Alexis must balance his curry sauce

with dark, bitter chocolate.

Chocolate and venison is a real classic.

-Yup.

-But it's a French classic,

so that's going to be the interesting part.

-Are you happy?

-Yeah.

-Go for it.

Look at that.

-Service.

-Come closer.

OK, go.

OK, let go.

I wish I didn't take so long doing it, but...

I think I'm happy with the food that went out.

-As long as you're happy.

-Yeah. I'm quite happy with it.

I have to say that it was a last-minute hiccup,

but you kept your calm so well done.,

Thank you, Chef.

-There is a nice smell coming off of it.

-Mm-hm.

It's nice and fluffy. OK.

Singular grains, not overcooked, from what I can see.

Alexis's venison biryani is pilau rice layered with venison curry,

fried onions, saffron and crushed rose petals,

served with spiced venison steaks, a chocolate curry sauce, mushrooms,

wild garlic and a mint and cucumber raita.

We've got a dish here that requires a huge amount of technique

and technical ability in every sense.

Getting the meat just right, so that you've got a nice crust

on the outside and getting a really nice, moist,

pink centre to the meat, which they've obtained.

The sauce is not that bad, really.

Maybe the consistency had to be a slightly bit thinner than it was.

Biryani is very hard to make.

I don't serve biryani at all because it's really hard.

Venison inside that rice is very well cooked.

And it's got a nice amount of flavour, too, inside there.

For me, the raita and the rice is the best thing.

I could happily eat that.

All in all, you know, really hard to do well,

and even as a professional, I think, you know,

you'd have to concentrate to get this one right.

-Hello.

-Good afternoon.

-Hello.

-Good afternoon.

-Congratulations, sir.

-Thank you very much.

-You have taken on something that many professionals

would think ten times before it.

I thought about it before attempting it as well.

It was quite scary!

Because the triumph was the biryani, and the raita,

-actually, was delicious.

-Oh, did you? Great.

They were the two elements that we actually really enjoyed.

-Good.

-Well done for the effort.

-Effort, brilliant.

-Thank you.

-How many hours have you been, erm...?

I have lost track of time.

I don't know if it's daylight outside.

I don't know if it's gone dark.

-I don't know...

-The life of a chef!

-I don't know where we are!

-Thank you very much, sir. Thanks a lot.

-Thank you.

-Well done.

-Thank you very much. Enjoy the rest.

-Thank you.

It's a huge privilege to get a round of applause

from people who know their food who've just tasted your food.

It's fantastic.

I can't believe I've been allowed to do it.

I feel so lucky. I mean,

I can't believe they've let me serve food here.

Jimmy, we've got ten more minutes to go.

-OK.

-Are you ready?

-I'm ready.

-Let's start plating up.

All right, sir.

OK.

Did you taste it?

-I did.

-Are you happy with it?

It's an amazing recipe.

Mousse.

Nicely set.

'Bhapa doi is a baked yoghurt.'

-Ah.

-And it's fantastic, actually.

Really looking forward to this because I'm born and brought up

in Bengal, and bhapa doi is the main kind of...

I am so looking forward to this!

OK, now, rhubarb.

I need a little spoon.

OK. Happy.

-OK.

-Some crumbs...

There's a lot going on and it's going to be really impressive

-to see if they pull it off.

-I'm looking forward to it.

-Come on, baby.

-OK...

Look at that.

Oops, I broke the shard. Darn it.

Come on, Jimmy. There's one more to go. Clean your glass.

Yeah.

Yeah!

OK. Is that good or...?

Beautiful. More colours there than there is in the Osmonds' outfits.

-Look at that.

-That's for sure!

Service, please.

There he is. Are you ready, buddy?

OK.

And one on top.

There you go. I hope they like it.

-All right.

-Thank you, sir.

-Well done.

-That was so fun.

Well, you delivered.

I have to say that those plates look as good as mine.

I made a Michelin-star dessert.

Can you believe it?!

I'm going to rub that in to my brothers big-time, when I get home.

-There you are. Look at that.

-That is amazing.

-Yes.

-Mmm.

Jimmy has made bhapa doi, which is a steamed, set yoghurt,

with poached rhubarb, rhubarb coulis,

pomegranate jelly, toffee crumb,

a pistachio, rose petal and sugar tuile,

with pistachio barfi on the side.

This is a joy to look at.

I'm genuinely excited about all its components.

I can't wait to try this.

Well, that was a properly well-made dessert.

Really nice. For me, on my palate it's rhubarb and custard.

Lovely. If I have a criticism,

I would have liked those fruits to be slightly tarter.

I'm not traditionally the biggest fan of bhapa doi,

but this is absolutely lovely.

The rhubarb sauce was beautiful.

Yeah, it was really nice.

I really liked it.

The barfi was really well made.

For a person who's never done this before, it's perfectly well made.

This is really good. Born and brought up in Bengal,

the bhapa doi has to be sweet.

And it's perfectly well made.

For me, that just worked.

I think a very high score from me on this one.

-Hello, friends. ALL:

-Hello.

-How are you?

What an honour it is to be here with you. Thank you.

-Thank you.

-How was that?

-Thank YOU.

-It was so cool.

-You enjoyed that?

-Oh, wow!

And to have Chef Atul teach me the little tricks.

And it was just...

My brain is still fried.

It was wild. It was so cool.

It was delicious, by the way.

Really? Yes!

-Well done.

-Wonderful. Thank you so much.

You know how to make a guy feel good.

-Thank you so much.

-Thank you.

To have these guys give me a round of applause, not for singing,

but for cooking,

you know, this amazing dessert, it was awesome.

It was...you know, I felt like a culinary rock star.

It was so cool.

They all turned out to be superstars in their own ways,

all three of them.

Louise was amazing.

She's happy to cook something new, which she hasn't done before.

So I was pretty happy with the final dish.

The chicken wing is a sore subject.

To mix all those spices and put it all together

and cook in a tandoor was an amazing opportunity,

and I just enjoyed the whole thing.

I really, really did.

What an incredibly lucky thing to have done,

and I've learnt so much from it.

And I will try and cook like that again. I just loved it.

Jimmy is the coolest person I have come across.

His understanding, his grasp of flavours with desserts is amazing,

and I think his presentation was spectacular.

I don't know if I've proved anything to myself

other than just the fact that I did it, and that's a lot.

It was a life experience that I'll always appreciate.

Alexis is very good.

He connects to the ingredients really well.

The way he handles things, he is a natural.

Huge privilege working with a Michelin-star chef.

He taught me a lot of things that I'd never seen before.

You know, I kind of don't want it to end.

I kind of want to cook in a few more restaurants, perhaps!

Kind of, you know, postpone the final for a little bit...

because the final means that it's coming to an end.

Brilliant day. The food they did today was incredible.

I think this will demonstrate to all three of them

what they are capable of.

There's only more task and that's the Grand Cook-Off,

and that is where we take one of our guys and crown them champion.

Bring it on!

These three are fighters, all three of them.

Today we are in for a real treat.

They've got to be bold. They've got to be brave.

They've got to believe in themselves, John.

Now is the time to deliver.

Today is a really exciting day.

You just, sort of, think,

"Oh, just one more step and that lovely trophy could be at home

"or on the Breakfast sofa, so I'm going to try really hard."

I've so far surpassed my expectations

and, of course, I'd love to take that trophy home to the family.

I think that would be pretty cool.

I've... I've dreamt about winning.

I've also dreamt a lot about losing.

But this has consumed me, this competition.

Welcome to the MasterChef kitchen

for the last time in this competition.

You three are awesome.

And today, one of you is going to be crowned our champion.

Give it everything you've got.

Just go for it.

Put all your passion and knowledge, everything you've got,

into these three dishes.

If you deliver three outstanding courses,

you will be Celebrity MasterChef champ.

Ladies and gentlemen, for the last time,

let's cook.

-Good luck, everyone.

-Good luck, everyone.

-Enjoy.

Our winner today has to deliver food that makes you and I smile.

To lift this title, they've got to give us the exceptional -

the sort of dish you put in your mouth

and it makes you close your eyes. You sigh. You remember it.

You remember it for years to come.

Louise on form is as good as any celebrity contestant we've ever had.

As Louise's confidence has grown, so has the style,

the complexity and the flavour of her dishes.

I've tried to at least, mostly, have done most parts of my dishes.

But you sort of think at the final, "Louise, seriously,

"could you have not cooked the whole meal once?"

And the answer to that is, "No, I haven't had time to do so."

Today will be the first time and I'm kind of excited to try it.

And my fingers, look, doubly crossed.

What are you doing with those raspberries?

Do you know what? I'm measuring raspberries.

-I want them to be the same size.

-You're measuring raspberries?

Well, I thought while I was chatting,

-I could do something useful.

-What are your three courses, Louise?

First course is going to be a venison carpaccio

with a truffle mayonnaise, which is made out of a reduction -

I can't even believe I talk like this -

of port wine and truffle jus.

-Honestly, I don't...

-Get her!

I've changed so much.

The second course is sea bream on a bed of baby fennel.

Straw chips, pea and mint puree and tomatoes.

Posh fish and chips. And your dessert is going to be

a tower of brandy snaps and raspberries,

hence why I want the raspberries to be the same height.

And then I've got a ginger and a clotted cream ice cream,

cos I love clotted cream. I could eat it by the pot.

-You're pushing yourself really hard.

-Oh, I know. What have I done?

I've got about a million things to do.

What part of this extravagant three courses is causing you the most concern?

How long a list would you like? There is a lot of cause for concern.

It's the ice cream. It's that the truffle mayonnaise works.

The carpaccio, I can manage to slice it thin enough.

Quite a few things are going on in my head.

-I wish I'd never asked!

-Yes, sorry about that.

Amazing seeing you develop into the cook you are right now.

-Thank you so much.

-Good luck.

I'm really impressed by Louise's ambition.

I love Louise's starter.

With a truffle mayonnaise, if she makes that right,

I might take a pot of it home and spread it on everything I've got.

Main course, another delightful dish.

The fish has to be cooked beautifully.

Crispy skin, just soft enough flesh.

Dessert, getting those brandy snaps the right shape

and the right size and the right thickness is really tough,

especially when you're under pressure.

If she gets it all done, fantastic.

It's possible, but she can't get herself in a flap.

Go on, ice cream. Be ice cream.

You can do it.

45 minutes gone.

An hour and 15 left.

Jimmy Osmond is the surprise of the competition.

He's come up with some really wild ideas.

But whenever you turn the heat up, Jimmy rises to the challenge.

I've worked really hard. I had one hour's sleep last night

because I wanted to get it right and it means a lot to me because,

to me, making food is a performance.

It really is. It's got to have the right colour

and it's got to have the right theatre,

but more importantly, it has to have the right taste.

And I think it's going to be impressive, we hope.

What's in that bowl, Jimmy?

This will be whoopee pie,

which is basically corn bread muffins and a little bit... Jimmy.

See, my kids have whoopee cushions...

-Yes.

-But not whoopee pies.

Well, I hope this doesn't have the same result!

OK, Jimmy. Three courses.

My first course is coconut shrimp

with an orange and chilli pepper dipping sauce.

Then the main is a bourbon short rib

and then it's got a whoopee pie and then a Texas slaw.

-What's a Texas slaw?

-It's basically a, you know, a slaw...

-Yeah.

-But it's Texas - a little bit bigger.

Dessert is Jimmy's Modern Art Key Lime pie.

I'm trying to make foods that I like,

but done in a way that I've learned along the process.

Jimmy, if you can do that, that could be absolutely amazing.

-Really?

-It's whether you can do that.

You're right - it's a big if.

Jimmy's menu is all-American celebration.

Here's the starter, coconut shrimp with an orange dipping sauce,

with some marmalade and sweet chilli sauce.

It could work, but it is unusual.

Main course - a big, brash piece of beef on the bone,

cooked in a pressure cooker,

and a barbecuey-type sauce made from bourbon.

And a whoopee pie... I've never had before.

It's a corn muffin and he puts a mixture of goat's cheese,

cream cheese and bacon bits in the centre of it.

The flavours sound brilliant.

Dessert, his take on a Key lime pie.

It's got little, tiny bits of Key lime mixture in moulds.

How he's going to present the whole thing, I'm not quite sure.

It's just whether Jimmy can, A, get it done,

and B, make it look a little smart, a little sexy.

Oh, no. Son of a gun.

Shoot. OK.

Cool these babies off.

That was almost a disaster.

My whoopee pies

were almost whoopee'd.

HE CHUCKLES

Guys, you are halfway.

One hour left.

From the first mouthful of food that we tasted from Alexis,

we both stood up and thought, wow.

Alexis impressed us with his Greek cooking.

John, it's good.

They are the flavours he really knows and understands

and they are the flavours that we've fallen in love with.

The key today is to cook from here rather than here.

Cook from the heart.

I think that's what cooking is all about.

I just hope I cook well.

I just hope that at the end of today

I can look down at the three plates of food

and go, "Yup, that's what I wanted to deliver."

What's the inspiration for these dishes?

So, I noticed a little bit of disappointment when I didn't

cook Greek last time, so don't worry, folks, we're back to Greek!

We're going to start with an octopus stifado, stewed with onions,

balsamic vinegar, a little bit of honey and olives.

-All right.

-And it's served with what we call fava.

But fava, over here, the closest you would get is yellow split-pea puree.

Then your main is going to be stuffed chicken with chicken livers.

It's served on a bed of feta curd,

with beetroot and baby clove artichokes griddled on the side.

Wahey!

Dessert is going to be a sort of a baklava.

It's filo pastry, walnuts, cinnamon, cloves, baked together,

served on a bed of yoghurt mixed with condensed milk.

I saw Jimmy do it at the Indian restaurant -

I thought it tasted sublime and I thought, I'll use it.

You've brought a lot of very interesting food into the competition.

Some of them we both really liked.

Some of them, it's divided us.

-Yeah. Well, that's good.

-Why is that good?

Well, I think food can't... We can't all universally agree on something.

Some of the best pieces of art,

some of the best pieces of writing have divided people.

People have said, "I hate it", people have said, "I loved it."

I think that's where interest lies.

So, as long as it's not mediocre, you'll be happy?

As long as it's not mediocre, I'll be happy.

-Definitely got the energy, got the ingredients.

-Yeah.

-Good luck, mate.

-Thank you.

Alexis is making three courses with a seriously heavy Greek influence.

I'm really happy about that.

It's a game man who comes onto a final of MasterChef and does octopus.

How many times have you had one that's like rubber, or it's slimy?

It can't be either of those things - got to be perfectly cooked.

There are many things you wouldn't consider putting with an octopus,

and honey may be right up there.

Alexis's chicken thigh needs to be cooked all the way through

and lovely and moist. That sounds deep and rich and delicious.

The dessert - a baklava is probably the sweetest dessert you can get.

Touch your ear. Touch your ear.

With yoghurt and condensed milk as well?

God, that's going to be really sweet and sticky.

I think it's a really dangerous three courses,

but Alexis was never going to play safe.

Oh, I think I'm OK.

Oh...

And calm, and breathe, and everything's under control.

These three are really going for it.

Faint heart never won MasterChef title.

It's all guns blazing.

I always come a cropper...

..in the plating up. Plating up always catches me totally unawares.

But you've got five minutes. Please, five minutes.

Nothing to see here. Move on.

Smoking!

Hey, Jimmy!

It's a bit too much theatre, huh?

You have got just 90 seconds

to finish off whatever it is you're doing.

I'm going to wipe that off.

I don't like it. I don't like it.

Oh, my gosh, I don't like it.

That's it. Time's up. Stop.

How did you do?

-Oh, I don't know.

-Wow, that looks amazing, buddy.

-I finished.

I finished, sort of. Oh...

Jimmy, I have to say, that takes my fancy.

That's got smoke underneath it!

-Yeah.

-Oh, aren't you the hustler?

No, come on!

Louise, come join us.

How lovely.

Go get 'em.

-Hello.

-Hello, Louise.

-Hello.

Oh...

Your dishes are extraordinarily

elegant, smart and modern. Very well done.

Thank you very much. Thank you.

Louise's starter is venison carpaccio

with truffle mayonnaise

and a herb salad.

I think that's very lovely.

-There's no "but". It is very, very lovely.

-Really?

-Oh, good.

-It's light in texture. It feels light when you're eating it

but it's still big with flavour.

That ticks the box for a starter as far as I'm concerned.

The venison is just seared enough,

with a little crack of pepper around the outside.

The mayonnaise you've made really nicely, and silky and velvety.

With the richness of the red wine, the port, and that little, tiny hint

of truffle, you still get to taste the venison.

You still get to taste the truffle.

If I was dining by myself, I would probably

put a little sprinkle of salt across the top of it,

but that is my only comment.

Louise's main is pan-fried sea bream

with lemon and caper butter sauce

on a bed of braised fennel with straw fries,

mint and pea puree and roasted tomatoes.

I think it's a great-looking dish.

And it is quite simple in appearance but a huge amount of work.

Yes, lots of work.

I love, love, love that fish

with the butter and the slight sharpy saltiness of those capers.

That is divine.

That's the sort of thing that fills up your senses.

Really lovely. And those crispy chips, I like.

I love the way you've made the pea puree.

-Mm-hmm.

-But I think there's too much mint in there.

-I've over-minted it?

-I think you've over-minted it.

I really love that pea puree with the mint, with the crispy chips,

with the fennel and the fish.

Because I like the boldness of the loads of mint.

I like that the fish has got its crispy skin and the fish is cooked

really, really well. I like the style and I really enjoy it.

Thank you. Oh, my gosh, thank you so much.

For dessert, Louise has made a ginger brandy snap stack,

layered with fresh raspberries and cream,

served alongside clotted cream and ginger ice cream

and dried raspberry powder.

Where did you get that MasterChef stencil?

-I made it.

-No way.

-Yeah, I did.

-I love this.

I'd like it bigger.

The raspberries and cream in your stack is very nice

and the texture of a brittle snap, it's great.

However, what is truly wonderful on there

is the quality of that ice cream - cold, freezing ice cream.

In comes sugar and then in comes fiery ginger.

You go from ice to fire in a mouthful and it's divine.

-Well done.

-Phew.

Your ginger ice cream is fantastic.

Creamy, luscious, decadent,

this lovely stack of brandy snaps

all crispy with fresh raspberries and cream is wonderful.

I think you've made a delicious dessert.

I am over the moon that you liked it.

I will go back home, cook completely differently

and having really enjoyed myself.

Thanks, Louise.

SHE GIGGLES

-You can't get better than that.

-I'm really pleased because

it looked and tasted how I really wanted it to.

And I didn't expect them to really love lots of bits of it.

I'm just happy. Really, really happy.

Alexis, come and join us.

Hello.

Hello, Alexis.

Wow. We've got dishes here, mate, that look outstanding.

I mean, absolutely outstanding.

Thank you.

For his starter, Alexis has made octopus stifado,

a stew with shallots, honey,

balsamic vinegar and olives,

alongside a yellow split-pea puree known as fava,

garnished with braised caper berries.

Everything on your plate is cooked beautifully.

That octopus is soft as you like, not rubbery in any way at all.

Your fava bean puree is lovely and smooth.

I like the olives with all those lovely sweet, sticky onions.

But the strength of the octopus I find very, very difficult

amongst the sweetness coming from the honey.

I very much enjoy it.

There is a honey sweetness to octopus that isn't natural.

However, when it's coated in the fava puree,

it gives just a little hint of honey and it gives it a beautiful,

rich smoothness and then

the sharpness of the caper I think is wonderful.

It's daring, it's unusual.

To serve a dish like this, octopus and puree and honey,

you got to have big tentacles, mate!

For his main course,

Alexis has made a chicken ballotine

stuffed with chicken livers, garlic,

olives, anchovies and oregano,

wrapped in Parma ham

and served on feta curd,

with charred baby artichokes, peas

and lightly pickled beetroot.

That would not look out of place

on the smartest of restaurants around the UK.

That is right up there as a beautiful culinary picture.

Sometimes you get to eat good food

and sometimes we get to eat

exquisite food.

-That's exquisite.

-Oh, mate.

That is fan...

absolutely - wish I could swear - tastic.

You got saltiness coming from the rich liver inside the chicken

with a bit of bacon,

the lovely thigh of that chicken meat is moist and wonderful.

The sour sharpness of your curd underneath with the sweet peas.

A combination which is very, very daring in its own right

and it's fantastic.

Thank you.

That goat's curd and beetroot is a tried and tested combination.

You've put sweet pea in there with it as well, it starts to get divine.

Then you start to attack that chicken

and the whole thing just goes to a completely different level.

That tastes even better than it looks.

Thank you.

There are celebrated chefs

that would be proud to put that on their menu.

That's brilliant.

Thank you. Thank you so much. Thank you. That means a lot.

Alexis's dessert is walnut filo pastry pinwheels

with a sauce made from yoghurt,

condensed milk, cream

and pomegranate molasses,

decorated with pomegranate seeds

and edible flowers.

Wow. Wow.

You've got some very, very good flavours there.

Instant hit of cinnamon.

Absolutely marvellous when you crunch down on a bit of pomegranate

and you get an explosion of sweet juice.

Great flavours, good cooking.

I'm finding it a little thick and sticky.

I really like it.

-ALEXIS STIFLES LAUGHTER

-Not this again!

-Well, here we go again.

-I can't take it.

I like all the spice, I like all the nuts, I like all the pomegranate

and I love all the sweet sticky sauce underneath. Yay!

-Half and half.

-You've always divided us.

You've always divided us, that's what you've done.

I think that's a good sign.

You know... Something dividing, that means

you've made a bold statement, so there you go.