0:00:05 > 0:00:08It's the Celebrity MasterChef final.
0:00:10 > 0:00:14Whether I'm good enough to win it, I just don't know.
0:00:16 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:24 > 0:00:27There can't be any mistakes today.
0:00:27 > 0:00:32If everything clicks today, hopefully I'll be champion tonight.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:46 > 0:00:49After six weeks of competition,
0:00:49 > 0:00:52it's the MasterChef final.
0:00:56 > 0:00:59Tonight either Phil...
0:00:59 > 0:01:01Kirsty...
0:01:01 > 0:01:04or Nick will walk away the champion.
0:01:11 > 0:01:15But first they have to survive Chef's Table.
0:01:20 > 0:01:24They need to impress six of the best chefs in the country.
0:01:25 > 0:01:29Just looking around the table here I think, "Goodness me,
0:01:29 > 0:01:32this is a daunting task," you know?
0:01:32 > 0:01:36So I'm sure they're all heart-in- the-mouth moments in there just now.
0:01:37 > 0:01:41These are expensive ingredients, and you don't want to muck them up,
0:01:41 > 0:01:43especially for five guys like us,
0:01:43 > 0:01:46cos we expect it to be on the money.
0:01:46 > 0:01:50It's a huge challenge. These dishes have all got simple descriptions,
0:01:50 > 0:01:52but they're very, very challenging dishes.
0:01:52 > 0:01:57Nothing's straightforward. It'll be interesting to see how they cope.
0:01:57 > 0:02:00Michael takes everything very seriously in the kitchen,
0:02:00 > 0:02:03and they'll be feeling the pressure.
0:02:03 > 0:02:06If they're not, he'll be making sure they are.
0:02:12 > 0:02:16We need to get on. We're falling behind. I'm a little bit worried.
0:02:16 > 0:02:1820 minutes to go. Ravioli will take at least ten.
0:02:18 > 0:02:21You've got the mayonnaise to finish as well...
0:02:21 > 0:02:23- Check.- And the lobster sauce.
0:02:25 > 0:02:27- What's next?- The ravalinos.
0:02:27 > 0:02:30- The raviolos? - Raviolos, whatever they're called.
0:02:30 > 0:02:33- You can't make raviolo yet. - Yes.- Going to do that now.
0:02:36 > 0:02:41Nick needs to make his caramel spirals for the dessert.
0:02:51 > 0:02:53HE CHUCKLES
0:03:08 > 0:03:11I've got to start again. I've just really botched it.
0:03:13 > 0:03:15So that's a bit of an issue.
0:03:17 > 0:03:20We should be up on the service for this now, Kirsty.
0:03:20 > 0:03:22Sorry. Five minutes, mine.
0:03:22 > 0:03:25No. It's going to take at least ten minutes from now.
0:03:27 > 0:03:30Salt, pepper, and then put your lobster raviolos down
0:03:30 > 0:03:33as soon as they hit the pan.
0:03:34 > 0:03:38- Chef, do I need to use a twizzler? - What? I don't recognise that.
0:03:38 > 0:03:42- Whisk.- Thank you.- Two Michelin stars, you don't know what a twizzler is?
0:03:42 > 0:03:45I'm thinking, "I've never heard of twizzler before!"
0:03:45 > 0:03:48My brain is in that ravioli, I tell you.
0:03:52 > 0:03:58Your raviolo's got three minutes to go. Get the mayonnaise on the plate and start dressing.
0:03:59 > 0:04:01Beautiful.
0:04:09 > 0:04:14Keep the plates nice and clean, otherwise you've got to go back and clean them, OK? Keep going.
0:04:21 > 0:04:25- That is beautiful, Kirsty. - OK, chives and truffle.
0:04:25 > 0:04:28Sprinkle round the outside, and then you go, OK?
0:04:30 > 0:04:33- Thank you so much! - Well done. That's really good work.
0:04:33 > 0:04:35- Well done.- God!
0:04:49 > 0:04:54Kirsty's starter is a Cornish- lobster raviolo on spring cabbage,
0:04:54 > 0:04:57lobster medallions on tomato concasse,
0:04:57 > 0:05:01served with a lobster bisque and mushrooms a la Grecque.
0:05:02 > 0:05:07You can see the lovely filling, so they got the thickness of the pasta right.
0:05:12 > 0:05:15Great balance of flavour. Nothing's too overpowering.
0:05:15 > 0:05:17It's where it should be. It's great.
0:05:17 > 0:05:21The bisque is spot-on. The aroma off the plates really stood out
0:05:21 > 0:05:23as the plates were put in front of us.
0:05:23 > 0:05:26The challenge is getting this lobster to perfection.
0:05:26 > 0:05:29Whoever's done this has really done it.
0:05:32 > 0:05:34Hello.
0:05:34 > 0:05:36- Hello, Kirsty.- Hello. Hi.
0:05:36 > 0:05:40I think, by the clear example of what we've got left on our plates,
0:05:40 > 0:05:44- it's a testament to how good that dish was.- I'm glad you enjoyed it.
0:05:44 > 0:05:46Couldn't criticise the dish at all.
0:05:46 > 0:05:49As a fellow Scot, I am so proud of you.
0:05:49 > 0:05:52Honestly, like, you've just nailed it today.
0:05:52 > 0:05:55There wasn't one criticism at all.
0:05:55 > 0:05:58I learned so much in that last three hours. It was amazing.
0:05:58 > 0:06:02- So it was a real treat. A treat. - Many, many congratulations.
0:06:02 > 0:06:05Thank you very much. Thank you. Thank you.
0:06:14 > 0:06:17'I am so delighted that they liked it.'
0:06:21 > 0:06:24That is probably the most intense three hours in the kitchen
0:06:24 > 0:06:26I've ever spent.
0:06:28 > 0:06:30It was just an extraordinary experience.
0:06:39 > 0:06:42Phil's main is next.
0:06:46 > 0:06:50- That's good, though. Take these out. - Yes, chef.
0:06:50 > 0:06:53The beef fillets must be finished in the oven
0:06:53 > 0:06:55to a perfect medium rare.
0:06:56 > 0:06:58You're committed now, so let's go.
0:06:58 > 0:07:01Three minutes on the timing for the beef.
0:07:01 > 0:07:03Everything else has got to be hot.
0:07:04 > 0:07:08Start now working your pomme puree. Start off your chopped truffles.
0:07:08 > 0:07:11Bit of truffle juice and a little bit of truffle oil.
0:07:11 > 0:07:14Add some butter, and then warm it through.
0:07:16 > 0:07:19Give everything a stir. Make sure it's all nice and hot.
0:07:19 > 0:07:22Start thinking about getting things onto trays.
0:07:23 > 0:07:26Make sure it's hot. Don't serve cold food.
0:07:32 > 0:07:34Need to feel it.
0:07:34 > 0:07:37- Warm?- Happy with that. - OK. Good chef.
0:07:43 > 0:07:45Let's go. Got to get it out hot, chef.
0:07:49 > 0:07:53- Pomme puree on the plate, down through the middle.- Yes, chef.
0:07:54 > 0:07:58I need some speed now, otherwise we'll be serving cold food.
0:07:59 > 0:08:01Almost over the line. Let's go. Come on.
0:08:03 > 0:08:05That's it.
0:08:07 > 0:08:09You won the World Cup. This is easy!
0:08:09 > 0:08:12Handsome. Handsome dish!
0:08:13 > 0:08:17- You happy with this, Phil? - Yes, chef.
0:08:18 > 0:08:22- Well done. Proper job. - Cheers. Thank you.
0:08:22 > 0:08:24That's very good. The cooking was excellent.
0:08:24 > 0:08:28I think it's one of the best things I've ever done, that.
0:08:28 > 0:08:29HE LAUGHS
0:08:40 > 0:08:44Phil's main course is a fillet of Devonshire beef
0:08:44 > 0:08:49on truffle potato puree, asparagus, broad beans, roasted shallots
0:08:49 > 0:08:54and morel mushrooms, served with a Madeira sauce.
0:08:57 > 0:09:00That sauce is lovely.
0:09:00 > 0:09:04Madeira sauce, bang-on for me. Lovely, sweet. Really nice.
0:09:04 > 0:09:07The pomme puree brings the sauce into everything perfectly,
0:09:07 > 0:09:11so you get the wonderful earthiness and richness at the base.
0:09:11 > 0:09:12It's a lovely dish.
0:09:12 > 0:09:14Very high standard of cooking again.
0:09:14 > 0:09:17Maybe I've a few questions marks around...
0:09:17 > 0:09:20Slightly overcooked the asparagus,
0:09:20 > 0:09:23but overall, I think it's a fantastic effort.
0:09:33 > 0:09:36- Hi, Phil.- Good afternoon. - Well, it was very nice.
0:09:36 > 0:09:39Rustic style, but very neat put together, which is surprising.
0:09:39 > 0:09:43We guys, it's a bit difficult to do things like that.
0:09:43 > 0:09:46Yeah. We thought the Madeira was really well balanced.
0:09:46 > 0:09:49To get great flavours into a sauce is difficult,
0:09:49 > 0:09:52but to have it balanced with the rest of the ingredients,
0:09:52 > 0:09:54very, very good. Well accomplished.
0:09:54 > 0:09:57It's been a privilege for me to be able to cook for you,
0:09:57 > 0:10:01- so thank you very much. - Thank you. Cheers.
0:10:11 > 0:10:13Do you know what? I'm feeling tired,
0:10:13 > 0:10:17and a little bit mentally drained,
0:10:17 > 0:10:21but I have to say the experience was fantastic.
0:10:23 > 0:10:27It has to be the absolute highlight of all MasterChef for me.
0:10:27 > 0:10:29Absolutely brilliant.
0:10:33 > 0:10:36I'm just about to start making these springs,
0:10:36 > 0:10:39which I've already messed up once.
0:10:39 > 0:10:44So, yeah. I'm, er...quite nervous about this part.
0:10:54 > 0:10:56Oh, mate!
0:11:00 > 0:11:04Oh, come on, Nicky. Come on, mate. Sort it out, will you?
0:11:05 > 0:11:08Get off me!
0:11:11 > 0:11:13Oh, come on, mate!
0:11:29 > 0:11:33- Well done, mate.- You wouldn't want that in your engine, though!
0:11:33 > 0:11:36It looks like the element out of an old kettle.
0:11:41 > 0:11:43Stop.
0:11:48 > 0:11:50Well done.
0:11:50 > 0:11:53- How you doing? - Just about to plate up now.
0:11:53 > 0:11:55Good.
0:11:55 > 0:11:57This is crucial you get this right.
0:11:57 > 0:11:59That's it. Turn it round.
0:12:02 > 0:12:05Just a little bit here.
0:12:08 > 0:12:10There you go. OK, good.
0:12:13 > 0:12:18Oh, careful, careful, careful! Not from a great height.
0:12:18 > 0:12:21Once you sprinkle the hundreds and thousands on, it won't show.
0:12:23 > 0:12:25Take your time.
0:12:29 > 0:12:31OK. Good.
0:12:34 > 0:12:37OK. Got two minutes now.
0:12:39 > 0:12:42Now get your foam on. Nicely. Steady hand.
0:12:42 > 0:12:45Fill it up from the middle.
0:12:45 > 0:12:48I want a peak in the middle. That's it.
0:12:51 > 0:12:54- What have we got to go on now? - Just my caramel springs now.
0:12:58 > 0:13:01Beautifully done. Well done.
0:13:01 > 0:13:04- Listen, I don't like the spring on this one.- I got another here.
0:13:04 > 0:13:08- OK. Go on, then. - Oh! I DID have another spring, chef.
0:13:10 > 0:13:12OK. Service, then.
0:13:15 > 0:13:18- Good work, mate. - Really appreciate that. Cheers.
0:13:33 > 0:13:36Nick's dessert is a milk-chocolate mousse
0:13:36 > 0:13:39served between two layers of nougatine,
0:13:39 > 0:13:42caramel-and-cardamon parfait with cardamon foam,
0:13:42 > 0:13:45milk chocolate sprinkled with nougatine
0:13:45 > 0:13:48and topped with a caramel spring.
0:13:56 > 0:13:59I think what they've done here is amazing, really,
0:13:59 > 0:14:02because there's lots of techniques on this dish,
0:14:02 > 0:14:06something that even for me would be difficult. They've done very well.
0:14:06 > 0:14:10The temper on the chocolate, the foam that's still holding...
0:14:10 > 0:14:13It's revealing everything you need to do in a dish, so proper dish.
0:14:13 > 0:14:16There's a phenomenal amount of work on that plate,
0:14:16 > 0:14:19so for an amateur chef to have achieved that in a morning
0:14:19 > 0:14:21is really quite incredible.
0:14:21 > 0:14:24A very, very controlled piece of cooking,
0:14:24 > 0:14:27bordering on absolutely excellent, I would say.
0:14:34 > 0:14:36Hi, guys.
0:14:36 > 0:14:38Having worked in pastry at Gidleigh Park myself,
0:14:38 > 0:14:42I know the amount of work that goes into all the little elements on that dish,
0:14:42 > 0:14:45so for you to have pulled that off so well
0:14:45 > 0:14:47is a really amazing testament to yourself.
0:14:47 > 0:14:51I was a little bit worried there, with the old, um...the springs,
0:14:51 > 0:14:55cos we had a couple of runs at it. So it was a worry, yeah.
0:14:55 > 0:14:58- Well done. - Thank you very much. Thank you.
0:14:59 > 0:15:01Oh!
0:15:06 > 0:15:10'That was probably the hardest thing I've done so far,
0:15:10 > 0:15:12'walking in there with all them chefs.'
0:15:12 > 0:15:15I can't explain it. It's like playing football
0:15:15 > 0:15:18with a premiership star, just going, "What are you on about?"
0:15:18 > 0:15:20That's what I thought it would be like,
0:15:20 > 0:15:22but they said some really lovely things,
0:15:22 > 0:15:26and that's all you want, someone saying something nice about you.
0:15:26 > 0:15:29You can't do any better than that, so I'm really happy.
0:15:32 > 0:15:35What we've seen today, what we saw last night,
0:15:35 > 0:15:39are three cooks just getting better and better.
0:15:39 > 0:15:42I tell you what - I think it deserves a little bit of a team hug.
0:15:42 > 0:15:45SHE LAUGHS No crushing, now.
0:15:45 > 0:15:49'Any one of these is worthy of that title.'
0:15:49 > 0:15:52It's who can turn it on on the final cook-off.
0:16:15 > 0:16:17Over the past six weeks,
0:16:17 > 0:16:20Kirsty,
0:16:20 > 0:16:22Nick...
0:16:22 > 0:16:27and Phil have been battling it out to prove they have what it takes
0:16:27 > 0:16:31to be crowned Celebrity MasterChef champion.
0:16:31 > 0:16:35Today that journey ends.
0:16:37 > 0:16:42Three cooks who have become something absolutely extraordinary.
0:16:44 > 0:16:48The journey to here has been fantastic, absolutely fantastic.
0:16:50 > 0:16:54This is the culmination of all that work and learning and mistakes
0:16:54 > 0:16:58and fun. It's been so much more enjoyable than I thought it would be.
0:17:02 > 0:17:04At the beginning of MasterChef,
0:17:04 > 0:17:07I was a comfort-zone cook.
0:17:09 > 0:17:12- Big pie! - Big pie, but you might be hungry.
0:17:12 > 0:17:15But after just two or three days in the MasterChef kitchen,
0:17:15 > 0:17:18- I realised how much better I could be.- Yum!
0:17:18 > 0:17:20- Thank you.- I'm blown away by that.
0:17:28 > 0:17:32Your food today looks very nice. You are coming on leaps and bounds.
0:17:32 > 0:17:35You used to serve it up with a shovel!
0:17:35 > 0:17:36SHE LAUGHS
0:17:36 > 0:17:40All those big flavours coming together
0:17:40 > 0:17:42to make something really delicious.
0:17:42 > 0:17:44I'm so glad.
0:17:44 > 0:17:46You love this dish, don't you?
0:17:46 > 0:17:49If we don't like it, you're going to be really upset!
0:17:51 > 0:17:53I really like it.
0:17:54 > 0:17:58It's been really tough, because you're pushing yourself the whole time.
0:17:58 > 0:18:03I make a lot of banana bread, but I don't make it for 75 people!
0:18:03 > 0:18:06You want to do your best for yourself but also for John and Gregg.
0:18:06 > 0:18:08'You want to do well.'
0:18:08 > 0:18:10Hectic. Crazy.
0:18:12 > 0:18:14I am so hot!
0:18:14 > 0:18:17It's been a real thrill and a privilege to do this,
0:18:17 > 0:18:19and I've loved every minute.
0:18:22 > 0:18:25I've had some good rounds and some not-so-good rounds.
0:18:25 > 0:18:27Raw chicken? Nn-nn.
0:18:27 > 0:18:30Not good at all. People can't eat it.
0:18:30 > 0:18:32Gutted!
0:18:34 > 0:18:38It's a very heavily engineered piece. It's very, very thick.
0:18:42 > 0:18:45If I look down near the shell,
0:18:45 > 0:18:47there's a lot of oil down there,
0:18:47 > 0:18:50and I find the crab meat just mashed up completely.
0:18:53 > 0:18:57I was very disappointed in Dublin, at the state house,
0:18:57 > 0:19:00when the creme brulee didn't set.
0:19:00 > 0:19:03Well, yeah. It's up to you. I think you'd be risking it.
0:19:03 > 0:19:05I made it, binned it...
0:19:06 > 0:19:08..made it again.
0:19:15 > 0:19:20It's my favourite dish of the evening. It's absolutely lovely.
0:19:23 > 0:19:27If I won MasterChef, it would be a fantastic achievement.
0:19:27 > 0:19:31'I absolutely adore cooking, and never thought I'd be on MasterChef.'
0:19:31 > 0:19:34And it has been an absolutely enriching experience.
0:19:35 > 0:19:38The family's all really backing me. "Go for this, Mum."
0:19:38 > 0:19:42But, you know... I would absolutely love to win.
0:19:48 > 0:19:51I have to say, the very first day here,
0:19:51 > 0:19:55just the sheer fear of the unknown...
0:19:55 > 0:19:58Oh!
0:19:58 > 0:20:01I've never felt so nervous for a long, long time, gents.
0:20:01 > 0:20:04I literally couldn't stop shaking.
0:20:04 > 0:20:06Whay!
0:20:06 > 0:20:08HE LAUGHS Brilliant!
0:20:08 > 0:20:11When you think about how I started
0:20:11 > 0:20:16and all the things which we've done, it's been an unbelievable journey.
0:20:24 > 0:20:26That is gorgeous!
0:20:27 > 0:20:30It's just lovely. It's really fresh flavours.
0:20:30 > 0:20:33Almost like sitting at the seaside.
0:20:33 > 0:20:36I just want to eat the whole plateful.
0:20:37 > 0:20:39That's a pro dish, and it's pro cooking.
0:20:39 > 0:20:43I never expected something as pretty and as tasty
0:20:43 > 0:20:46as a dish like that from you - ever.
0:20:46 > 0:20:50- Hey, you all right, mate?- Fine. - Not going to start blubbing on us?
0:20:50 > 0:20:54- As long as you don't talk about it, I'm fine.- You are such a softie!
0:20:54 > 0:20:56I know.
0:20:56 > 0:21:00My cooking has definitely changed. I mean, goodness me!
0:21:00 > 0:21:03I've done things in this that I could never have even dreamed of.
0:21:04 > 0:21:08Let's go. Got to get it out hot, chef.
0:21:08 > 0:21:13I need some speed now, otherwise we'll be serving cold food.
0:21:14 > 0:21:17You won the World Cup. This is easy!
0:21:17 > 0:21:20It's a lot worse than rugby,
0:21:20 > 0:21:23because if there's trouble or something's not right,
0:21:23 > 0:21:27your experience will tell you and point you in the right direction.
0:21:27 > 0:21:30Well, with this...
0:21:30 > 0:21:33I've struggled on bits all the way through.
0:21:33 > 0:21:36You're not used to the feel of this, are you?
0:21:36 > 0:21:39I've never made pastry before.
0:21:39 > 0:21:43Lemon tart! I don't know how to do lemon tart.
0:21:43 > 0:21:47When you're in that environment, you've got John and Gregg watching everything,
0:21:47 > 0:21:51and all you want to do is focus. If I don't focus,
0:21:51 > 0:21:53then, anything could happen!
0:21:53 > 0:21:57- John's stepped in for me.- You did get behind then, didn't you?
0:21:57 > 0:21:59Oh, yeah. Way behind.
0:21:59 > 0:22:01Aaargh!
0:22:02 > 0:22:08MasterChef has driven me to all different kinds of despair at times,
0:22:08 > 0:22:11but at the same time, the feeling, the buzz...
0:22:13 > 0:22:18..seeing people smile when you've cooked something really well,
0:22:18 > 0:22:20it's just the best feeling in the world!
0:22:23 > 0:22:26So peppery and hot! Fabulous.
0:22:26 > 0:22:29I think these are just a joy to even look at,
0:22:29 > 0:22:31not to mind eat. All in all, I would say fantastic.
0:22:33 > 0:22:35This is a Michelin-star dish.
0:22:35 > 0:22:40I am absolutely overjoyed for what he's done.
0:22:40 > 0:22:42That was just brilliant.
0:22:42 > 0:22:46- Thank you very much. - And another one.
0:22:46 > 0:22:49- You did wonderfully well.- Thank you. I really appreciate that.
0:22:49 > 0:22:52- You can do my cooking any time. - HE LAUGHS
0:22:54 > 0:22:57I've got good support, obviously, Kate and the kids.
0:22:58 > 0:23:01The kids are too young to really understand,
0:23:01 > 0:23:04but Megan asks, "Are you still cooking?"
0:23:04 > 0:23:07I say, "Yeah, I'm still cooking." "Oh, well done, Daddy!"
0:23:07 > 0:23:11"I'm really proud of you." She doesn't know what it is I'm doing.
0:23:12 > 0:23:14But Kate's supportive. She knows me.
0:23:14 > 0:23:18She knows what a stubborn old toad I can be sometimes.
0:23:18 > 0:23:21She said to me yesterday, "So what if you don't win it?"
0:23:21 > 0:23:24"You've done really well." I know. That's great. Fantastic.
0:23:24 > 0:23:27'When it's something that means something to you,
0:23:27 > 0:23:29'it makes a big difference.'
0:23:29 > 0:23:32I just want to make sure
0:23:32 > 0:23:36I give myself every chance of becoming the winner,
0:23:36 > 0:23:40because that would just be awesome.
0:23:44 > 0:23:48I think I've definitely changed as a cook since I started.
0:23:48 > 0:23:51- There you go. Was that all right? - First test on MasterChef,
0:23:51 > 0:23:53- not a bad job.- Thanks.
0:23:53 > 0:23:56If you're cooking all the time, going home at night
0:23:56 > 0:24:00and breathing it, living cooking, you can't help but get better.
0:24:01 > 0:24:03- What you grinning at? - I don't... Just nervous.
0:24:05 > 0:24:08- I think you've done a decent job. - You've got a good palate.
0:24:08 > 0:24:10Thank you.
0:24:18 > 0:24:21Your fish is absolutely perfectly cooked.
0:24:22 > 0:24:26Very nice wobble. Ten out of ten.
0:24:26 > 0:24:29I think this is my dish of the whole day.
0:24:29 > 0:24:33That's the closest I've got to an Aussie meat pie
0:24:33 > 0:24:36since I've been in this country. That's great!
0:24:38 > 0:24:40Happy days!
0:24:40 > 0:24:42That is a knockout.
0:24:42 > 0:24:44It's stunning.
0:24:46 > 0:24:49I'd definitely say it's been one of the hardest things I've ever done,
0:24:49 > 0:24:54and one thing I will take away is the heat. Every kitchen I've been in, those working kitchens,
0:24:54 > 0:24:56I can't believe how hot they are.
0:25:01 > 0:25:03Whoa, we're on fire!
0:25:03 > 0:25:05I'm definitely my own worst enemy. I just panic,
0:25:05 > 0:25:08and I can't help it. I don't know why.
0:25:08 > 0:25:10I don't panic in my own job about anything.
0:25:12 > 0:25:15- Well, it won't go through! - HE LAUGHS
0:25:17 > 0:25:19I now know why I buy it in a packet.
0:25:19 > 0:25:22I've tried doing everything - what John says...
0:25:22 > 0:25:25You're getting flustered and making mistakes. Calm down.
0:25:27 > 0:25:30It just doesn't happen. I just start huffing and puffing.
0:25:32 > 0:25:35My lowest low point, Betty's Bakewell tart...
0:25:35 > 0:25:38Definite... Definite no-no.
0:25:41 > 0:25:43This is a meltdown.
0:25:43 > 0:25:46There was holes in all the pastry, so it just all sunk out.
0:25:46 > 0:25:49I thought I'd welded them up, but...didn't go too well.
0:25:49 > 0:25:52It's raining.
0:25:52 > 0:25:54I don't know what to do now.
0:25:54 > 0:25:56I can only just wait and see.
0:26:00 > 0:26:03- You did a marvellous job. - Are you sure?
0:26:03 > 0:26:06I was really worried that I'd bodged it for you.
0:26:06 > 0:26:09- No. It was good.- I'm sure your recipe was a lot nicer than that.
0:26:09 > 0:26:12- I'm sure it was.- Ah, well, you're a charmer, aren't you?
0:26:12 > 0:26:15HE LAUGHS
0:26:15 > 0:26:18Obviously there's been highs and lows,
0:26:18 > 0:26:21but I have really enjoyed it when I've gotten it right.
0:26:21 > 0:26:24Nick's done brilliantly well here, John.
0:26:24 > 0:26:27This is not an easy dish to put together.
0:26:27 > 0:26:30Well done.
0:26:30 > 0:26:33Any customer would be very happy with it, as I am right now.
0:26:35 > 0:26:39Very, very controlled piece of cooking,
0:26:39 > 0:26:41bordering on absolutely excellent, I would say.
0:26:41 > 0:26:44For you to have pulled that off so well
0:26:44 > 0:26:47is a really amazing testament to yourself.
0:26:47 > 0:26:49Thank you. Thank you.
0:26:49 > 0:26:52I feel great about getting this far. I never thought,
0:26:52 > 0:26:55when I walked in here however long ago it was,
0:26:55 > 0:26:57that I would be in the final, and it's brilliant.
0:26:58 > 0:27:00But this is the day you've got to win it.
0:27:00 > 0:27:03We all know there's going to be a winner,
0:27:03 > 0:27:06and there's going to be two losers. That's just how it is.
0:27:06 > 0:27:08And I want the winner to be me.
0:27:57 > 0:28:02I have really enjoyed this journey, really enjoyed.
0:28:02 > 0:28:07And watching you three develop into the cooks that you now are
0:28:07 > 0:28:09has been incredible.
0:28:10 > 0:28:14You've put so much into this competition.
0:28:14 > 0:28:16I am really, really proud.
0:28:17 > 0:28:21And you should be very, very proud of yourselves. Well done.
0:28:22 > 0:28:28Now, one of you is going to be calling yourself MasterChef champion
0:28:28 > 0:28:32at the end of today. You just have to show me and John
0:28:32 > 0:28:34how much you want it.
0:28:36 > 0:28:38Your three courses...
0:28:38 > 0:28:40two hours.
0:28:40 > 0:28:44Ladies and gentlemen, let's cook.
0:29:10 > 0:29:14What I need to do is to show really good flavour combination
0:29:14 > 0:29:16and a bit of a sparkle in each dish,
0:29:16 > 0:29:19a bit of something that's really special in each dish,
0:29:19 > 0:29:23and that I'm actually quite adventurous and passionate in my cooking.
0:29:25 > 0:29:27'I hope that I can do that.'
0:29:35 > 0:29:39- It's a big day, Kirsty, isn't it? - It's a huge day.
0:29:39 > 0:29:42This is what being in the competition has been about,
0:29:42 > 0:29:45so the idea is to try and methodically get through the day,
0:29:45 > 0:29:48- enjoy it, and cook great food. - Tell us your menu.
0:29:48 > 0:29:52It's a salmon-and-dill centre, uncooked,
0:29:52 > 0:29:54and you pour the sorrel soup around it,
0:29:54 > 0:29:58with oatcakes on the side from Scotland, and Scottish salmon.
0:29:58 > 0:30:02The main course, calves' liver on a bed of chard with balsamic dressing.
0:30:02 > 0:30:05The pudding is pistachio meringue with rosewater cream.
0:30:05 > 0:30:10Beside that goes panna cotta with cardamon and rosewater,
0:30:10 > 0:30:14- and cardamon crisps.- Right. You're not doing this at all by halves.
0:30:14 > 0:30:19- You're giving yourself loads to do. Does that spell danger? - No. It spells pressure.
0:30:19 > 0:30:22You only do your best when you're pushed and you push yourself.
0:30:22 > 0:30:25I hope I haven't pushed myself too much.
0:30:25 > 0:30:27Are you going to win this title?
0:30:27 > 0:30:29I'd love to, but it's a long shot.
0:30:29 > 0:30:33It just takes one thing to go wrong, and it'll all come tumbling down,
0:30:33 > 0:30:36so I really want it to be the best I can do.
0:30:36 > 0:30:39- The pressure is on. - We'll leave you alone, Kirsty.
0:30:39 > 0:30:43Thank you very much. I appreciate that. Honestly appreciated!
0:30:43 > 0:30:45- I can see it in your face. Good luck.- Thank you.
0:30:52 > 0:30:55I love the idea of Kirsty's first course.
0:30:56 > 0:30:59A salmon tartare with a hot sorrel soup.
0:30:59 > 0:31:03You pour the soup around the side. It cooks the salmon,
0:31:03 > 0:31:07so it's lovely and fresh, and that lovely lemon comes with the sorrel.
0:31:07 > 0:31:09Really clever.
0:31:10 > 0:31:14But she's given herself so much to do!
0:31:14 > 0:31:16So much to do!
0:31:16 > 0:31:20Kirsty could wow, could knock the competition out of the water.
0:31:20 > 0:31:22Kirsty could also trip up.
0:31:34 > 0:31:36Half an hour's gone.
0:31:36 > 0:31:38Half an hour has gone.
0:31:52 > 0:31:54Feeling nervous today...
0:31:55 > 0:32:00..just because of it being final challenge.
0:32:00 > 0:32:03Got to get it right.
0:32:06 > 0:32:11You know, just don't want to let yourself down on the final hurdle.
0:32:22 > 0:32:25You've faced some big challenges in your time, Phil.
0:32:25 > 0:32:28- How's this one compare?- This is one of the most nerve-racking,
0:32:28 > 0:32:32that's for sure. I just want to make sure that I produce good food
0:32:32 > 0:32:34that you enjoy.
0:32:34 > 0:32:37I'm doing you scallops with black pudding,
0:32:37 > 0:32:41and crispy Parma ham, and the main is, I've gone back to lamb
0:32:41 > 0:32:44with some baby carrots, asparagus.
0:32:44 > 0:32:47And then, to finish off, the ultimate sin
0:32:47 > 0:32:51of some bread-and-butter pudding with Cornish clotted cream.
0:32:52 > 0:32:56Your journey has been extraordinary. Has it been like that for you?
0:32:56 > 0:32:59You couldn't even begin to understand what it's done
0:32:59 > 0:33:02or how it's been. Or maybe you can. I don't know.
0:33:02 > 0:33:05It's been brilliant. I want to finish on a brilliant note.
0:33:05 > 0:33:08So, from the shaking hands of an endive salad
0:33:08 > 0:33:11to a majestic three plates, and Mr Phil Vickery.
0:33:11 > 0:33:16That would be absolutely brilliant, but I've got to pull it off.
0:33:22 > 0:33:26I hope there's more to Phil's dishes than it sounds at the moment.
0:33:27 > 0:33:31I know Phil now in this competition. It is going to have detail,
0:33:31 > 0:33:34it's going to be well cooked and it's going to be elegant.
0:33:34 > 0:33:37Well, I hope it is.
0:33:42 > 0:33:47Deathly silence. I understand. You have one hour left.
0:33:47 > 0:33:49You're halfway.
0:33:59 > 0:34:01The biggest competition today is myself.
0:34:01 > 0:34:04There are a lot of things that can go wrong,
0:34:04 > 0:34:06and the timings are all over the place today,
0:34:06 > 0:34:09so if it starts clicking wrong and I can't catch back up,
0:34:09 > 0:34:12I'll have a meltdown. A proper one!
0:34:24 > 0:34:28At this stage of the competition, you have to control your nerves.
0:34:28 > 0:34:31- Is that not right? - That's completely right.
0:34:31 > 0:34:33I'm pretty focussed, yeah. I mean, you know,
0:34:33 > 0:34:38we want to do our best, and with a bit of luck and everything goes right, we can do that.
0:34:38 > 0:34:41I'm doing crab and avocado with a yuzu dressing,
0:34:41 > 0:34:46and I'm doing roasted duck with braised red cabbage
0:34:46 > 0:34:49and bordelaise potatoes,
0:34:49 > 0:34:53and a treacle tart with pecan-brittle ice cream.
0:34:53 > 0:34:56We had the catastrophe with Betty's Bakewell tart,
0:34:56 > 0:34:58and I want to put it right!
0:34:58 > 0:35:01- You're setting yourself up a huge challenge.- I know.
0:35:01 > 0:35:04Can you do it? Can you lift the title?
0:35:04 > 0:35:08I'd like to think I can, you know. We'll see. You never know, do you?
0:35:08 > 0:35:10- What will it take? - Something special, I know that.
0:35:10 > 0:35:13But, um, if I get my head down, hopefully I can do that.
0:35:13 > 0:35:18- You're quite nervous, aren't you? - Really nervous.- Good luck, mate.
0:35:18 > 0:35:19Thank you.
0:35:22 > 0:35:26Nick's three courses are inspired. I love the eclectic mix.
0:35:26 > 0:35:29The worrying thing here for Nick is the pastry work.
0:35:29 > 0:35:33Now, that has not been his strength at all, the desserts.
0:35:33 > 0:35:36He's got to make ice cream. He's making a pecan brittle
0:35:36 > 0:35:40and he's making a treacle tart - difficult things, all three.
0:35:40 > 0:35:43I think Nick has stuck his head above the parapet,
0:35:43 > 0:35:45and if it works, fantastic.
0:35:49 > 0:35:51Oh!
0:35:51 > 0:35:53All right?
0:35:53 > 0:35:56Yeah. We had a little minor catastrophe.
0:36:04 > 0:36:09Guys, the pressure's on, I know, but you have just 15 minutes left.
0:36:09 > 0:36:1115 minutes.
0:36:39 > 0:36:40Come on!
0:36:43 > 0:36:48Guys, ten minutes, please. Ten minutes.
0:37:52 > 0:37:56That's it. That's it. Time is up.
0:38:13 > 0:38:15I want to cry.
0:38:21 > 0:38:24For her starter, Kirsty has made sorrel soup
0:38:24 > 0:38:29with salmon tartare, dill and oatcakes.
0:38:29 > 0:38:32I'm going to pour my sorrel soup.
0:38:41 > 0:38:45Your soup is well rounded and delicious and soft.
0:38:45 > 0:38:48In there, that salmon cooks just enough
0:38:48 > 0:38:51to melt in your mouth with the richness of the dill.
0:38:51 > 0:38:55I think that's brilliant! I do. I think it's absolutely brilliant.
0:38:55 > 0:38:58And the little oatcakes are just great with it.
0:38:58 > 0:39:01I think it's a really, really lovely dish.
0:39:09 > 0:39:11Mmm! That's really good.
0:39:13 > 0:39:18Your soup, your salmon, I really, really like.
0:39:18 > 0:39:21It's almost a start with the sweet flavour of pea,
0:39:21 > 0:39:24and then it goes into that lemony citrus flavour as well.
0:39:24 > 0:39:26It's thought provoking. It's interesting.
0:39:26 > 0:39:30- It's something different. It's good. It's really good.- Thank you.
0:39:30 > 0:39:34Kirsty's main is calves' liver
0:39:34 > 0:39:37with Swiss chard in a balsamic dressing,
0:39:37 > 0:39:42rosemary garlic chips, and a mustard mayonnaise.
0:39:48 > 0:39:52Rich liver, iron coming from that Swiss chard,
0:39:52 > 0:39:56and loads and loads of mustard and olive oil.
0:39:56 > 0:39:58I really, really like it.
0:39:58 > 0:40:02But for me there's one little thing which is just worrying me a touch,
0:40:02 > 0:40:05and that is all the oil that's coming off something,
0:40:05 > 0:40:08and I'm not quite sure where it's coming from, on your plate.
0:40:08 > 0:40:11But it's making it slightly greasy.
0:40:11 > 0:40:13But it's really flavoursome, really well done.
0:40:16 > 0:40:19OK. Kirsty, we're... We're...
0:40:19 > 0:40:22- Look. That bit's not cooked.- OK.
0:40:22 > 0:40:25Let's have another bit.
0:40:25 > 0:40:27Right. OK.
0:40:33 > 0:40:37That mustard mayonnaise is lovely. There is sweetness in that,
0:40:37 > 0:40:40and from the balsamic, and it hits the iron of the liver
0:40:40 > 0:40:43absolutely beautifully. And the chard releasing all that juice
0:40:43 > 0:40:46is also good. It is oily.
0:40:46 > 0:40:49You do have some issues with the cooking of your liver.
0:40:49 > 0:40:53But I think liver, chard, mustard mayonnaise,
0:40:53 > 0:40:56I think is a heavenly combination.
0:40:56 > 0:41:01Kirsty's dessert is pistachio meringues with rose cream,
0:41:01 > 0:41:05a cardamon panna cotta and cardamon biscuits.
0:41:06 > 0:41:09This to me is elegant, and looking absolutely beautiful.
0:41:09 > 0:41:11Really beautiful.
0:41:17 > 0:41:20Many people think I don't like desserts.
0:41:20 > 0:41:24What I don't like is big bowls full of custard and cream.
0:41:24 > 0:41:27What I do like is that.
0:41:29 > 0:41:32The rosewater pistachio inside your meringues,
0:41:32 > 0:41:36that just starts to creep up on you. The softness of the panna cotta,
0:41:36 > 0:41:38these lovely little sweet biscuits...
0:41:38 > 0:41:42The whole thing is beautifully made. For me - gorgeous.
0:41:42 > 0:41:44Love it.
0:41:44 > 0:41:46- Good.- Love it!- Good.
0:41:51 > 0:41:54Mm! I'm OK with this meringue.
0:41:54 > 0:41:57- Good.- Good meringue.
0:41:59 > 0:42:03That is my favourite, the panna cotta. Cardamon flavours as well,
0:42:03 > 0:42:06and the candied rose petal with sugar on it, absolutely inspired.
0:42:06 > 0:42:09I really, really, really like that.
0:42:12 > 0:42:14'I'm feeling totally exhausted.'
0:42:14 > 0:42:18I could kick myself over the main course, the balsamic reduction,
0:42:18 > 0:42:23but I'm pleased about the dessert, because it worked out the way I wanted it to work out.
0:42:23 > 0:42:25Now I'm just apprehensive!
0:42:26 > 0:42:30For his starter, Phil has cooked scallops and black pudding
0:42:30 > 0:42:35with pea shoots, crispy Parma ham and apple puree.
0:42:35 > 0:42:39That's restaurant-style presentation, Phil. It really is.
0:42:39 > 0:42:42And I'm thinking back to the time
0:42:42 > 0:42:44when you made us three kilo of sausage
0:42:44 > 0:42:47on top of six kilos of mashed potato! HE CHUCKLES
0:42:47 > 0:42:49What a journey it's been!
0:42:59 > 0:43:03Your apple sauce is sweet but still sharp.
0:43:03 > 0:43:05Goes really well with that beautiful black pudding.
0:43:05 > 0:43:09The ham comes in. It's salty and just brings your palate alive,
0:43:09 > 0:43:12but it leaves you able to taste that lovely sweet scallop,
0:43:12 > 0:43:16perfectly cooked, with a little pea shoot at the back of it
0:43:16 > 0:43:20which explodes in your mouth and makes you think you're eating peas.
0:43:20 > 0:43:22It's beautifully cooked and presented.
0:43:22 > 0:43:25I like it a huge amount.
0:43:35 > 0:43:38That may be one of the best scallop dishes I've ever eaten.
0:43:38 > 0:43:43Apple and salty bacon is like having a Sunday roast pork,
0:43:43 > 0:43:46and then that goes away, and in comes the earthiness
0:43:46 > 0:43:49of that black pudding, and it finishes on the sweetness of scallop
0:43:49 > 0:43:52and pea. I think that's delightful. Brilliant.
0:43:54 > 0:43:58Phil's main is fillet of lamb with baby carrots,
0:43:58 > 0:44:01asparagus wrapped in mint and Parma ham,
0:44:01 > 0:44:03and fondant potatoes.
0:44:03 > 0:44:06Asparagus in ham?
0:44:15 > 0:44:19Your lamb is perfectly cooked. Your potatoes are beautiful.
0:44:19 > 0:44:22It's wonderfully, classically done. I love the presentation.
0:44:23 > 0:44:26But then there's a sweetness of that mint
0:44:26 > 0:44:30wrapped around the asparagus, and there's the link to the lamb.
0:44:30 > 0:44:34I love that little bomb that comes in and just shocks you,
0:44:34 > 0:44:37and you don't think it's going to be there. That is so clever.
0:44:37 > 0:44:39There's the mint wrapped around that ham,
0:44:39 > 0:44:43and inside. Who told you that little trick?
0:44:43 > 0:44:45- Well done.- Thank you.
0:44:46 > 0:44:48HE CHUCKLES
0:44:49 > 0:44:52HE LAUGHS
0:44:54 > 0:44:56Mmm!
0:44:56 > 0:44:58That salty ham is just a pathfinder.
0:44:58 > 0:45:00The saltiness and the strength of that goes,
0:45:00 > 0:45:04and you're left with mint with soft lamb,
0:45:04 > 0:45:07a sweet sauce, buttery, buttery, soft potatoes...
0:45:07 > 0:45:09Mate, that's good.
0:45:09 > 0:45:12I just absolutely love that.
0:45:12 > 0:45:13For dessert,
0:45:13 > 0:45:17Phil has made orange and chocolate bread-and-butter pudding
0:45:17 > 0:45:19with clotted cream.
0:45:26 > 0:45:29I really like the flavour of the chocolate,
0:45:29 > 0:45:31the richness of the custard,
0:45:31 > 0:45:34and the orange running all the way through it.
0:45:35 > 0:45:38But the texture, for me...
0:45:38 > 0:45:42It doesn't melt in my mouth. It's not rich and unctuous
0:45:42 > 0:45:46like I would like that bread-and-butter pudding to be.
0:45:53 > 0:45:56I'm so sorry. I think you're wrong. I'm sorry, John.
0:45:56 > 0:46:00You need that bit of firmness, otherwise it'd all be a bit too wet.
0:46:00 > 0:46:02No. We'll sort this one out on the sofa.
0:46:02 > 0:46:06That is mellow, rich, creamy.
0:46:06 > 0:46:08That, for me, is absolutely fine.
0:46:08 > 0:46:12It's as good as the other two dishes. I think it needs that bit of firm,
0:46:12 > 0:46:15otherwise it'd be far too wet. You'd be drinking it.
0:46:17 > 0:46:19So nervous today -
0:46:19 > 0:46:21I mean, kind of...
0:46:21 > 0:46:25almost to the point of feeling physically sick.
0:46:25 > 0:46:28You know, it is really, really tough,
0:46:28 > 0:46:31and it's over. I couldn't have done any more.
0:46:31 > 0:46:35I've given it everything. I could not have done one thing more,
0:46:35 > 0:46:40and that makes me feel really proud of myself.
0:46:40 > 0:46:43Let's hope it's enough.
0:46:44 > 0:46:48Nick's starter is a spicy crab-and-avocado salad
0:46:48 > 0:46:51with a yuzu dressing.
0:46:51 > 0:46:55I really like the look of your crab. Really like the look of it.
0:47:02 > 0:47:07It starts with that spicy, um, crab mix with the sweet tomato,
0:47:07 > 0:47:11and your avocado running all through it which is lovely and soft.
0:47:11 > 0:47:15And you finish off with that grapefruit flavour from the yuzu.
0:47:15 > 0:47:18It is a really good dish. It's really well flavoured.
0:47:18 > 0:47:21It's really well made, and I like it a lot.
0:47:26 > 0:47:28Mmm! That's lovely!
0:47:28 > 0:47:31It shows very clever use of ingredients
0:47:31 > 0:47:34that are slightly different. To take Japanese flavourings
0:47:34 > 0:47:40and put it with avocado and crab is something I haven't seen before. Good imagination. Good palate.
0:47:40 > 0:47:43- Sort of start you were looking for? - Yeah. I'll take that.
0:47:43 > 0:47:49Nick's main is roasted duck breast with braised red cabbage,
0:47:49 > 0:47:53bordelaise potatoes and a redcurrant sauce.
0:48:01 > 0:48:04Your cabbage is beautifully cooked and still quite crunchy,
0:48:04 > 0:48:07giving it texture to go with the soft duck,
0:48:07 > 0:48:10and your potatoes are really lovely and soft.
0:48:10 > 0:48:13Although your duck is well cooked, and it's been well rested
0:48:13 > 0:48:16and it's lovely and tender, there are little bits of skin
0:48:16 > 0:48:21which are charred, and that sauce needs to be a little bit looser.
0:48:21 > 0:48:25I love the conception of the dish. I think it could work really well
0:48:25 > 0:48:30if all those details had been right, but it's not quite right.
0:48:35 > 0:48:37Mmm! Good flavours!
0:48:37 > 0:48:40There's sweetness in there, and sharpness as well,
0:48:40 > 0:48:45and a tiny bit of Pernod. The sauce and the cabbage match the duck brilliantly,
0:48:45 > 0:48:48absolutely brilliantly. There's a couple of little issues,
0:48:48 > 0:48:52but the taste of it, the taste of it together, is really good.
0:48:52 > 0:48:54Really good.
0:48:54 > 0:48:57For dessert, Nick has made a warm treacle tart
0:48:57 > 0:49:00with pecan-brittle vanilla ice cream.
0:49:07 > 0:49:10There is a trick with treacle tart, and that is enough lemon juice
0:49:10 > 0:49:13to be able to offset the real sweetness of the syrup
0:49:13 > 0:49:18with a sharpness, and your tart is fantastic.
0:49:18 > 0:49:21Your ice cream is smooth and rich with vanilla,
0:49:21 > 0:49:23and that pecan crumble across the top
0:49:23 > 0:49:26is smoky with the nuts, sweet with the sugar
0:49:26 > 0:49:30and matches perfectly with your tart itself.
0:49:30 > 0:49:32That is fantastic. Good on you.
0:49:39 > 0:49:41Bags and bags of vanilla in there,
0:49:41 > 0:49:44and then you pick up the honey-treacle-like syrup of it.
0:49:44 > 0:49:47Yeah, that's really good. That's really, really warm and cosy.
0:49:47 > 0:49:49That is really nice.
0:49:49 > 0:49:53I think you can put the ghost of your failed puddings to bed now, mate.
0:49:53 > 0:49:55- Well done.- Thank you.
0:49:55 > 0:49:58The main thing I was concerned about was going into meltdown
0:49:58 > 0:50:00and not getting it out, and I got it all out,
0:50:00 > 0:50:03and it's, I'd say, 75, 85 percent right.
0:50:03 > 0:50:06Just the main course was a little bit of an issue,
0:50:06 > 0:50:07but I would have eaten it.
0:50:09 > 0:50:11Thank you.
0:50:11 > 0:50:13It's been a privilege.
0:50:13 > 0:50:16And I think now about how far you've come
0:50:16 > 0:50:18and the food you've cooked today,
0:50:18 > 0:50:21and, I've got to say, an honour.
0:50:22 > 0:50:24We'll call you back in as soon as we've worked out
0:50:24 > 0:50:28who our winner's going to be. Thank you.
0:50:34 > 0:50:37HE LAUGHS
0:50:42 > 0:50:44HE LAUGHS
0:50:44 > 0:50:47- It's over!- It's over.
0:50:47 > 0:50:50- Finished. - Can't believe it, actually.
0:50:50 > 0:50:56It was over in a flash. An hour, and I didn't think I was going to get everything finished.
0:50:56 > 0:51:00I feel drained. I feel like someone's just pulled the plug,
0:51:00 > 0:51:04and every ounce of energy has left my body.
0:51:13 > 0:51:17Three celebrities put their heart and soul into this competition,
0:51:17 > 0:51:20and that, what they've delivered today,
0:51:20 > 0:51:24for me, brings me joy. Absolute joy!
0:51:25 > 0:51:29Today I thought Kirsty had given herself far too much work to do,
0:51:29 > 0:51:32but she did it. She really did it.
0:51:32 > 0:51:35Good food - thought-provoking food.
0:51:35 > 0:51:38Yeah, Kirsty was really brave. Really brave and really bold.
0:51:38 > 0:51:42The salmon with the sorrel soup around the outside,
0:51:42 > 0:51:45I really liked. There was a touch of theatre about that, John.
0:51:45 > 0:51:47If I look at where Kirsty started from,
0:51:47 > 0:51:50and her food was pretty unattractive,
0:51:50 > 0:51:53her dessert today was stunning. A little pink rose petal,
0:51:53 > 0:51:58all glistening with sugar, on top, with that cardamon-and-rosewater panna cotta.
0:51:58 > 0:52:00I thought it was a lovely looking dessert.
0:52:00 > 0:52:04Kirsty really working hard to come up with something different,
0:52:04 > 0:52:07something exciting, and she did it!
0:52:07 > 0:52:11But she didn't do it without the odd error.
0:52:12 > 0:52:16Phil Vickery is a big game-player, John.
0:52:16 > 0:52:19When he really has to turn it on, he just does,
0:52:19 > 0:52:22and I looked at his menu and I thought, "I've seen it all before."
0:52:22 > 0:52:25But it was restaurant-standard food.
0:52:25 > 0:52:29The starter really, really surprised me.
0:52:29 > 0:52:32I thought it was really clever. Seasoned well, executed well,
0:52:32 > 0:52:35cooked really well, and beautiful on the plate.
0:52:35 > 0:52:37It was absolutely brilliant.
0:52:39 > 0:52:43I haven't enjoyed a lamb dish as much as Phil's lamb dish,
0:52:43 > 0:52:45I don't think, ever.
0:52:45 > 0:52:48And that's something from you, cos you've eaten lots of lamb.
0:52:48 > 0:52:51Mate, I thought it was just majestic.
0:52:51 > 0:52:53That main course was very, very good indeed.
0:52:55 > 0:52:58And that dessert, a classic bread-and-butter pudding,
0:52:58 > 0:53:01the flavours were brilliant. Rich from that clotted cream,
0:53:01 > 0:53:05but for me, the texture wasn't quite right.
0:53:05 > 0:53:07I really liked the bread-and-butter pudding.
0:53:07 > 0:53:10The orange-scented booze, cos he'd used that orange liqueur -
0:53:10 > 0:53:12I thought it was gorgeous.
0:53:12 > 0:53:15Nick today decided to stay really calm
0:53:15 > 0:53:19and really focussed, and it paid off.
0:53:19 > 0:53:22The avocado with the crab I thought was stunning.
0:53:22 > 0:53:24A lovely way to start off for Nick.
0:53:24 > 0:53:28The main course I don't think quite worked.
0:53:28 > 0:53:31The duck was beautifully cooked but had burnt bits on the skin,
0:53:31 > 0:53:34the sauce was a little bit over-reduced.
0:53:34 > 0:53:38The starter and dessert, I thought, from Nick today
0:53:38 > 0:53:40were really, really good.
0:53:51 > 0:53:54I've got big respect for these three.
0:53:54 > 0:53:57Honestly, the food they've been delivering... Brilliant.
0:53:57 > 0:54:00When you think about when they first walked in,
0:54:00 > 0:54:03what they were able to do, or what they were not able to do,
0:54:03 > 0:54:08to what they can do now... Great, great food.
0:54:09 > 0:54:12Personally to me, to lift the title, it would be fantastic.
0:54:12 > 0:54:17Um, it would be an affirmation for me of my passion for cooking.
0:54:19 > 0:54:21And I would be absolutely delighted.
0:54:25 > 0:54:28I get emotional because...
0:54:29 > 0:54:33..you think about your family, and they're all willing you on.
0:54:33 > 0:54:36They'll all be at home going, "Go on, Phil!"
0:54:36 > 0:54:38I've given it my best, and if it's not good enough,
0:54:38 > 0:54:43then, I'll accept that. But to win it would just be amazing.
0:54:43 > 0:54:45Unbelievable!
0:54:47 > 0:54:51I know I've done myself proud. I can walk away with my head held high
0:54:51 > 0:54:54and say I gave it my best shot. Regardless of what happens,
0:54:54 > 0:54:57it's done now, it's over with, and it's in the judges' hands.
0:55:05 > 0:55:08In your heart of hearts, do you have a winner?
0:55:10 > 0:55:12Yeah. I do.
0:55:18 > 0:55:20Oh, baby!
0:55:20 > 0:55:22Right.
0:55:40 > 0:55:42Well done. Well done.
0:55:42 > 0:55:44HE SIGHS
0:55:44 > 0:55:46But only one of you can be our winner.
0:55:55 > 0:55:58Our celebrity MasterChef champion is...
0:56:11 > 0:56:14..Phil.
0:56:14 > 0:56:17SONG: "You Got The Love" by Florence & The Machine
0:56:17 > 0:56:19Thank you.
0:56:19 > 0:56:21Well done!
0:56:21 > 0:56:23Well done!
0:56:23 > 0:56:25THEY LAUGH
0:56:27 > 0:56:29Oh, thank you very much!
0:56:29 > 0:56:31HE LAUGHS
0:56:43 > 0:56:45That was brilliant.
0:56:45 > 0:56:47Oh, well.
0:56:47 > 0:56:50Hey, well, we'll still cook better than we did when we arrived.
0:56:50 > 0:56:52Exactly.
0:56:52 > 0:56:56I suppose it's disappointing to not win it when you come so close.
0:56:56 > 0:56:58'You can sort of see yourself winning it.'
0:56:58 > 0:57:02But someone's got to win, and it wasn't me. I'm happy with that.
0:57:02 > 0:57:04It's fine.
0:57:04 > 0:57:08'MasterChef has been an unbelievable experience.'
0:57:08 > 0:57:12Phil absolutely cooked a storm today, and I just think he deserves it.
0:57:12 > 0:57:14I'm just so delighted for him.
0:57:17 > 0:57:19# You've got the love
0:57:19 > 0:57:21# You got the love
0:57:21 > 0:57:24# You got the love #
0:57:24 > 0:57:27I'm absolutely gobsmacked, and...
0:57:27 > 0:57:30'I just can't believe it. Absolutely crazy.'
0:57:30 > 0:57:33Crazy, crazy.
0:57:35 > 0:57:38Phil has got something very, very special.
0:57:38 > 0:57:40He's a great big bloke with a heart to match,
0:57:40 > 0:57:44and he fell in love with food during this competition.
0:57:44 > 0:57:47That guy is something else.
0:57:47 > 0:57:51That fella is a serious talent.
0:57:51 > 0:57:54Phil wants to feed people to make 'em happy.
0:57:54 > 0:57:57That's what a true cook's all about, and I tell you what -
0:57:57 > 0:58:01Phil today has made you and I very happy.
0:58:01 > 0:58:05I dreamt of winning MasterChef, but literally it's just a dream.
0:58:06 > 0:58:09'I never, ever thought for one second I'd have it in me
0:58:09 > 0:58:12'to be champion. It's...'
0:58:14 > 0:58:17Yeah. Wow.
0:58:24 > 0:58:26- Wow!- Outstanding.
0:58:26 > 0:58:28Who says miracles can't happen?
0:58:36 > 0:58:40Subtitles by Red Bee Media Ltd
0:58:40 > 0:58:44E-mail subtitling@bbc.co.uk
0:58:44 > 0:58:45.