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