Highlights 13: The Final Celebrity MasterChef


Highlights 13: The Final

Final catch-up episode of the cooking contest. From 16 celebrities now only three remain, and only one can be crowned the Celebrity MasterChef 2011 Champion.


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Transcript


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It's the Celebrity MasterChef final.

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Whether I'm good enough to win it, I just don't know.

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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There can't be any mistakes today.

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If everything clicks today, hopefully I'll be champion tonight.

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Cooking doesn't get tougher than this.

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After six weeks of competition,

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it's the MasterChef final.

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Tonight either Phil...

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Kirsty...

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or Nick will walk away the champion.

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But first they have to survive Chef's Table.

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They need to impress six of the best chefs in the country.

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Just looking around the table here I think, "Goodness me,

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this is a daunting task," you know?

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So I'm sure they're all heart-in- the-mouth moments in there just now.

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These are expensive ingredients, and you don't want to muck them up,

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especially for five guys like us,

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cos we expect it to be on the money.

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It's a huge challenge. These dishes have all got simple descriptions,

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but they're very, very challenging dishes.

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Nothing's straightforward. It'll be interesting to see how they cope.

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Michael takes everything very seriously in the kitchen,

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and they'll be feeling the pressure.

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If they're not, he'll be making sure they are.

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We need to get on. We're falling behind. I'm a little bit worried.

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20 minutes to go. Ravioli will take at least ten.

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You've got the mayonnaise to finish as well...

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-Check.

-And the lobster sauce.

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-What's next?

-The ravalinos.

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-The raviolos?

-Raviolos, whatever they're called.

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-You can't make raviolo yet.

-Yes.

-Going to do that now.

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Nick needs to make his caramel spirals for the dessert.

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HE CHUCKLES

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I've got to start again. I've just really botched it.

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So that's a bit of an issue.

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We should be up on the service for this now, Kirsty.

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Sorry. Five minutes, mine.

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No. It's going to take at least ten minutes from now.

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Salt, pepper, and then put your lobster raviolos down

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as soon as they hit the pan.

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-Chef, do I need to use a twizzler?

-What? I don't recognise that.

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-Whisk.

-Thank you.

-Two Michelin stars, you don't know what a twizzler is?

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I'm thinking, "I've never heard of twizzler before!"

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My brain is in that ravioli, I tell you.

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Your raviolo's got three minutes to go. Get the mayonnaise on the plate and start dressing.

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Beautiful.

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Keep the plates nice and clean, otherwise you've got to go back and clean them, OK? Keep going.

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-That is beautiful, Kirsty.

-OK, chives and truffle.

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Sprinkle round the outside, and then you go, OK?

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-Thank you so much!

-Well done. That's really good work.

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-Well done.

-God!

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Kirsty's starter is a Cornish- lobster raviolo on spring cabbage,

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lobster medallions on tomato concasse,

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served with a lobster bisque and mushrooms a la Grecque.

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You can see the lovely filling, so they got the thickness of the pasta right.

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Great balance of flavour. Nothing's too overpowering.

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It's where it should be. It's great.

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The bisque is spot-on. The aroma off the plates really stood out

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as the plates were put in front of us.

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The challenge is getting this lobster to perfection.

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Whoever's done this has really done it.

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Hello.

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-Hello, Kirsty.

-Hello. Hi.

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I think, by the clear example of what we've got left on our plates,

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-it's a testament to how good that dish was.

-I'm glad you enjoyed it.

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Couldn't criticise the dish at all.

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As a fellow Scot, I am so proud of you.

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Honestly, like, you've just nailed it today.

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There wasn't one criticism at all.

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I learned so much in that last three hours. It was amazing.

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-So it was a real treat. A treat.

-Many, many congratulations.

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Thank you very much. Thank you. Thank you.

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'I am so delighted that they liked it.'

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That is probably the most intense three hours in the kitchen

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I've ever spent.

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It was just an extraordinary experience.

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Phil's main is next.

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-That's good, though. Take these out.

-Yes, chef.

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The beef fillets must be finished in the oven

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to a perfect medium rare.

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You're committed now, so let's go.

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Three minutes on the timing for the beef.

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Everything else has got to be hot.

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Start now working your pomme puree. Start off your chopped truffles.

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Bit of truffle juice and a little bit of truffle oil.

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Add some butter, and then warm it through.

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Give everything a stir. Make sure it's all nice and hot.

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Start thinking about getting things onto trays.

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Make sure it's hot. Don't serve cold food.

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Need to feel it.

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-Warm?

-Happy with that.

-OK. Good chef.

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Let's go. Got to get it out hot, chef.

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-Pomme puree on the plate, down through the middle.

-Yes, chef.

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I need some speed now, otherwise we'll be serving cold food.

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Almost over the line. Let's go. Come on.

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That's it.

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You won the World Cup. This is easy!

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Handsome. Handsome dish!

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-You happy with this, Phil?

-Yes, chef.

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-Well done. Proper job.

-Cheers. Thank you.

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That's very good. The cooking was excellent.

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I think it's one of the best things I've ever done, that.

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HE LAUGHS

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Phil's main course is a fillet of Devonshire beef

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on truffle potato puree, asparagus, broad beans, roasted shallots

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and morel mushrooms, served with a Madeira sauce.

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That sauce is lovely.

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Madeira sauce, bang-on for me. Lovely, sweet. Really nice.

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The pomme puree brings the sauce into everything perfectly,

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so you get the wonderful earthiness and richness at the base.

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It's a lovely dish.

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Very high standard of cooking again.

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Maybe I've a few questions marks around...

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Slightly overcooked the asparagus,

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but overall, I think it's a fantastic effort.

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-Hi, Phil.

-Good afternoon.

-Well, it was very nice.

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Rustic style, but very neat put together, which is surprising.

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We guys, it's a bit difficult to do things like that.

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Yeah. We thought the Madeira was really well balanced.

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To get great flavours into a sauce is difficult,

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but to have it balanced with the rest of the ingredients,

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very, very good. Well accomplished.

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It's been a privilege for me to be able to cook for you,

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-so thank you very much.

-Thank you. Cheers.

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Do you know what? I'm feeling tired,

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and a little bit mentally drained,

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but I have to say the experience was fantastic.

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It has to be the absolute highlight of all MasterChef for me.

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Absolutely brilliant.

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I'm just about to start making these springs,

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which I've already messed up once.

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So, yeah. I'm, er...quite nervous about this part.

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Oh, mate!

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Oh, come on, Nicky. Come on, mate. Sort it out, will you?

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Get off me!

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Oh, come on, mate!

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-Well done, mate.

-You wouldn't want that in your engine, though!

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It looks like the element out of an old kettle.

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Stop.

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Well done.

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-How you doing?

-Just about to plate up now.

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Good.

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This is crucial you get this right.

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That's it. Turn it round.

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Just a little bit here.

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There you go. OK, good.

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Oh, careful, careful, careful! Not from a great height.

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Once you sprinkle the hundreds and thousands on, it won't show.

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Take your time.

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OK. Good.

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OK. Got two minutes now.

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Now get your foam on. Nicely. Steady hand.

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Fill it up from the middle.

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I want a peak in the middle. That's it.

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-What have we got to go on now?

-Just my caramel springs now.

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Beautifully done. Well done.

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-Listen, I don't like the spring on this one.

-I got another here.

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-OK. Go on, then.

-Oh! I DID have another spring, chef.

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OK. Service, then.

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-Good work, mate.

-Really appreciate that. Cheers.

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Nick's dessert is a milk-chocolate mousse

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served between two layers of nougatine,

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caramel-and-cardamon parfait with cardamon foam,

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milk chocolate sprinkled with nougatine

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and topped with a caramel spring.

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I think what they've done here is amazing, really,

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because there's lots of techniques on this dish,

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something that even for me would be difficult. They've done very well.

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The temper on the chocolate, the foam that's still holding...

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It's revealing everything you need to do in a dish, so proper dish.

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There's a phenomenal amount of work on that plate,

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so for an amateur chef to have achieved that in a morning

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is really quite incredible.

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A very, very controlled piece of cooking,

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bordering on absolutely excellent, I would say.

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Hi, guys.

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Having worked in pastry at Gidleigh Park myself,

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I know the amount of work that goes into all the little elements on that dish,

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so for you to have pulled that off so well

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is a really amazing testament to yourself.

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I was a little bit worried there, with the old, um...the springs,

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cos we had a couple of runs at it. So it was a worry, yeah.

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-Well done.

-Thank you very much. Thank you.

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Oh!

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'That was probably the hardest thing I've done so far,

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'walking in there with all them chefs.'

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I can't explain it. It's like playing football

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with a premiership star, just going, "What are you on about?"

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That's what I thought it would be like,

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but they said some really lovely things,

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and that's all you want, someone saying something nice about you.

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You can't do any better than that, so I'm really happy.

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What we've seen today, what we saw last night,

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are three cooks just getting better and better.

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I tell you what - I think it deserves a little bit of a team hug.

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SHE LAUGHS No crushing, now.

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'Any one of these is worthy of that title.'

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It's who can turn it on on the final cook-off.

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Over the past six weeks,

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Kirsty,

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Nick...

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and Phil have been battling it out to prove they have what it takes

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to be crowned Celebrity MasterChef champion.

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Today that journey ends.

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Three cooks who have become something absolutely extraordinary.

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The journey to here has been fantastic, absolutely fantastic.

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This is the culmination of all that work and learning and mistakes

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and fun. It's been so much more enjoyable than I thought it would be.

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At the beginning of MasterChef,

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I was a comfort-zone cook.

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-Big pie!

-Big pie, but you might be hungry.

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But after just two or three days in the MasterChef kitchen,

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-I realised how much better I could be.

-Yum!

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-Thank you.

-I'm blown away by that.

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Your food today looks very nice. You are coming on leaps and bounds.

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You used to serve it up with a shovel!

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SHE LAUGHS

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All those big flavours coming together

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to make something really delicious.

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I'm so glad.

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You love this dish, don't you?

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If we don't like it, you're going to be really upset!

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I really like it.

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It's been really tough, because you're pushing yourself the whole time.

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I make a lot of banana bread, but I don't make it for 75 people!

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You want to do your best for yourself but also for John and Gregg.

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'You want to do well.'

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Hectic. Crazy.

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I am so hot!

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It's been a real thrill and a privilege to do this,

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and I've loved every minute.

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I've had some good rounds and some not-so-good rounds.

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Raw chicken? Nn-nn.

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Not good at all. People can't eat it.

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Gutted!

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It's a very heavily engineered piece. It's very, very thick.

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If I look down near the shell,

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there's a lot of oil down there,

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and I find the crab meat just mashed up completely.

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I was very disappointed in Dublin, at the state house,

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when the creme brulee didn't set.

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Well, yeah. It's up to you. I think you'd be risking it.

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I made it, binned it...

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..made it again.

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It's my favourite dish of the evening. It's absolutely lovely.

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If I won MasterChef, it would be a fantastic achievement.

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'I absolutely adore cooking, and never thought I'd be on MasterChef.'

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And it has been an absolutely enriching experience.

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The family's all really backing me. "Go for this, Mum."

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But, you know... I would absolutely love to win.

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I have to say, the very first day here,

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just the sheer fear of the unknown...

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Oh!

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I've never felt so nervous for a long, long time, gents.

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I literally couldn't stop shaking.

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Whay!

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HE LAUGHS Brilliant!

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When you think about how I started

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and all the things which we've done, it's been an unbelievable journey.

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That is gorgeous!

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It's just lovely. It's really fresh flavours.

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Almost like sitting at the seaside.

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I just want to eat the whole plateful.

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That's a pro dish, and it's pro cooking.

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I never expected something as pretty and as tasty

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as a dish like that from you - ever.

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-Hey, you all right, mate?

-Fine.

-Not going to start blubbing on us?

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-As long as you don't talk about it, I'm fine.

-You are such a softie!

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I know.

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My cooking has definitely changed. I mean, goodness me!

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I've done things in this that I could never have even dreamed of.

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Let's go. Got to get it out hot, chef.

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I need some speed now, otherwise we'll be serving cold food.

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You won the World Cup. This is easy!

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It's a lot worse than rugby,

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because if there's trouble or something's not right,

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your experience will tell you and point you in the right direction.

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Well, with this...

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I've struggled on bits all the way through.

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You're not used to the feel of this, are you?

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I've never made pastry before.

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Lemon tart! I don't know how to do lemon tart.

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When you're in that environment, you've got John and Gregg watching everything,

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and all you want to do is focus. If I don't focus,

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then, anything could happen!

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-John's stepped in for me.

-You did get behind then, didn't you?

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Oh, yeah. Way behind.

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Aaargh!

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MasterChef has driven me to all different kinds of despair at times,

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but at the same time, the feeling, the buzz...

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..seeing people smile when you've cooked something really well,

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it's just the best feeling in the world!

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So peppery and hot! Fabulous.

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I think these are just a joy to even look at,

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not to mind eat. All in all, I would say fantastic.

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This is a Michelin-star dish.

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I am absolutely overjoyed for what he's done.

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That was just brilliant.

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-Thank you very much.

-And another one.

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-You did wonderfully well.

-Thank you. I really appreciate that.

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-You can do my cooking any time.

-HE LAUGHS

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I've got good support, obviously, Kate and the kids.

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The kids are too young to really understand,

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but Megan asks, "Are you still cooking?"

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I say, "Yeah, I'm still cooking." "Oh, well done, Daddy!"

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"I'm really proud of you." She doesn't know what it is I'm doing.

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But Kate's supportive. She knows me.

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She knows what a stubborn old toad I can be sometimes.

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She said to me yesterday, "So what if you don't win it?"

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"You've done really well." I know. That's great. Fantastic.

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'When it's something that means something to you,

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'it makes a big difference.'

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I just want to make sure

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I give myself every chance of becoming the winner,

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because that would just be awesome.

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I think I've definitely changed as a cook since I started.

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-There you go. Was that all right?

-First test on MasterChef,

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-not a bad job.

-Thanks.

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If you're cooking all the time, going home at night

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and breathing it, living cooking, you can't help but get better.

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-What you grinning at?

-I don't... Just nervous.

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-I think you've done a decent job.

-You've got a good palate.

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Thank you.

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Your fish is absolutely perfectly cooked.

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Very nice wobble. Ten out of ten.

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I think this is my dish of the whole day.

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That's the closest I've got to an Aussie meat pie

0:24:290:24:33

since I've been in this country. That's great!

0:24:330:24:36

Happy days!

0:24:380:24:40

That is a knockout.

0:24:400:24:42

It's stunning.

0:24:420:24:44

I'd definitely say it's been one of the hardest things I've ever done,

0:24:460:24:49

and one thing I will take away is the heat. Every kitchen I've been in, those working kitchens,

0:24:490:24:54

I can't believe how hot they are.

0:24:540:24:56

Whoa, we're on fire!

0:25:010:25:03

I'm definitely my own worst enemy. I just panic,

0:25:030:25:05

and I can't help it. I don't know why.

0:25:050:25:08

I don't panic in my own job about anything.

0:25:080:25:10

-Well, it won't go through!

-HE LAUGHS

0:25:120:25:15

I now know why I buy it in a packet.

0:25:170:25:19

I've tried doing everything - what John says...

0:25:190:25:22

You're getting flustered and making mistakes. Calm down.

0:25:220:25:25

It just doesn't happen. I just start huffing and puffing.

0:25:270:25:30

My lowest low point, Betty's Bakewell tart...

0:25:320:25:35

Definite... Definite no-no.

0:25:350:25:38

This is a meltdown.

0:25:410:25:43

There was holes in all the pastry, so it just all sunk out.

0:25:430:25:46

I thought I'd welded them up, but...didn't go too well.

0:25:460:25:49

It's raining.

0:25:490:25:52

I don't know what to do now.

0:25:520:25:54

I can only just wait and see.

0:25:540:25:56

-You did a marvellous job.

-Are you sure?

0:26:000:26:03

I was really worried that I'd bodged it for you.

0:26:030:26:06

-No. It was good.

-I'm sure your recipe was a lot nicer than that.

0:26:060:26:09

-I'm sure it was.

-Ah, well, you're a charmer, aren't you?

0:26:090:26:12

HE LAUGHS

0:26:120:26:15

Obviously there's been highs and lows,

0:26:150:26:18

but I have really enjoyed it when I've gotten it right.

0:26:180:26:21

Nick's done brilliantly well here, John.

0:26:210:26:24

This is not an easy dish to put together.

0:26:240:26:27

Well done.

0:26:270:26:30

Any customer would be very happy with it, as I am right now.

0:26:300:26:33

Very, very controlled piece of cooking,

0:26:350:26:39

bordering on absolutely excellent, I would say.

0:26:390:26:41

For you to have pulled that off so well

0:26:410:26:44

is a really amazing testament to yourself.

0:26:440:26:47

Thank you. Thank you.

0:26:470:26:49

I feel great about getting this far. I never thought,

0:26:490:26:52

when I walked in here however long ago it was,

0:26:520:26:55

that I would be in the final, and it's brilliant.

0:26:550:26:57

But this is the day you've got to win it.

0:26:580:27:00

We all know there's going to be a winner,

0:27:000:27:03

and there's going to be two losers. That's just how it is.

0:27:030:27:06

And I want the winner to be me.

0:27:060:27:08

I have really enjoyed this journey, really enjoyed.

0:27:570:28:02

And watching you three develop into the cooks that you now are

0:28:020:28:07

has been incredible.

0:28:070:28:09

You've put so much into this competition.

0:28:100:28:14

I am really, really proud.

0:28:140:28:16

And you should be very, very proud of yourselves. Well done.

0:28:170:28:21

Now, one of you is going to be calling yourself MasterChef champion

0:28:220:28:28

at the end of today. You just have to show me and John

0:28:280:28:32

how much you want it.

0:28:320:28:34

Your three courses...

0:28:360:28:38

two hours.

0:28:380:28:40

Ladies and gentlemen, let's cook.

0:28:400:28:44

What I need to do is to show really good flavour combination

0:29:100:29:14

and a bit of a sparkle in each dish,

0:29:140:29:16

a bit of something that's really special in each dish,

0:29:160:29:19

and that I'm actually quite adventurous and passionate in my cooking.

0:29:190:29:23

'I hope that I can do that.'

0:29:250:29:27

-It's a big day, Kirsty, isn't it?

-It's a huge day.

0:29:350:29:39

This is what being in the competition has been about,

0:29:390:29:42

so the idea is to try and methodically get through the day,

0:29:420:29:45

-enjoy it, and cook great food.

-Tell us your menu.

0:29:450:29:48

It's a salmon-and-dill centre, uncooked,

0:29:480:29:52

and you pour the sorrel soup around it,

0:29:520:29:54

with oatcakes on the side from Scotland, and Scottish salmon.

0:29:540:29:58

The main course, calves' liver on a bed of chard with balsamic dressing.

0:29:580:30:02

The pudding is pistachio meringue with rosewater cream.

0:30:020:30:05

Beside that goes panna cotta with cardamon and rosewater,

0:30:050:30:10

-and cardamon crisps.

-Right. You're not doing this at all by halves.

0:30:100:30:14

-You're giving yourself loads to do. Does that spell danger?

-No. It spells pressure.

0:30:140:30:19

You only do your best when you're pushed and you push yourself.

0:30:190:30:22

I hope I haven't pushed myself too much.

0:30:220:30:25

Are you going to win this title?

0:30:250:30:27

I'd love to, but it's a long shot.

0:30:270:30:29

It just takes one thing to go wrong, and it'll all come tumbling down,

0:30:290:30:33

so I really want it to be the best I can do.

0:30:330:30:36

-The pressure is on.

-We'll leave you alone, Kirsty.

0:30:360:30:39

Thank you very much. I appreciate that. Honestly appreciated!

0:30:390:30:43

-I can see it in your face. Good luck.

-Thank you.

0:30:430:30:45

I love the idea of Kirsty's first course.

0:30:520:30:55

A salmon tartare with a hot sorrel soup.

0:30:560:30:59

You pour the soup around the side. It cooks the salmon,

0:30:590:31:03

so it's lovely and fresh, and that lovely lemon comes with the sorrel.

0:31:030:31:07

Really clever.

0:31:070:31:09

But she's given herself so much to do!

0:31:100:31:14

So much to do!

0:31:140:31:16

Kirsty could wow, could knock the competition out of the water.

0:31:160:31:20

Kirsty could also trip up.

0:31:200:31:22

Half an hour's gone.

0:31:340:31:36

Half an hour has gone.

0:31:360:31:38

Feeling nervous today...

0:31:520:31:54

..just because of it being final challenge.

0:31:550:32:00

Got to get it right.

0:32:000:32:03

You know, just don't want to let yourself down on the final hurdle.

0:32:060:32:11

You've faced some big challenges in your time, Phil.

0:32:220:32:25

-How's this one compare?

-This is one of the most nerve-racking,

0:32:250:32:28

that's for sure. I just want to make sure that I produce good food

0:32:280:32:32

that you enjoy.

0:32:320:32:34

I'm doing you scallops with black pudding,

0:32:340:32:37

and crispy Parma ham, and the main is, I've gone back to lamb

0:32:370:32:41

with some baby carrots, asparagus.

0:32:410:32:44

And then, to finish off, the ultimate sin

0:32:440:32:47

of some bread-and-butter pudding with Cornish clotted cream.

0:32:470:32:51

Your journey has been extraordinary. Has it been like that for you?

0:32:520:32:56

You couldn't even begin to understand what it's done

0:32:560:32:59

or how it's been. Or maybe you can. I don't know.

0:32:590:33:02

It's been brilliant. I want to finish on a brilliant note.

0:33:020:33:05

So, from the shaking hands of an endive salad

0:33:050:33:08

to a majestic three plates, and Mr Phil Vickery.

0:33:080:33:11

That would be absolutely brilliant, but I've got to pull it off.

0:33:110:33:16

I hope there's more to Phil's dishes than it sounds at the moment.

0:33:220:33:26

I know Phil now in this competition. It is going to have detail,

0:33:270:33:31

it's going to be well cooked and it's going to be elegant.

0:33:310:33:34

Well, I hope it is.

0:33:340:33:37

Deathly silence. I understand. You have one hour left.

0:33:420:33:47

You're halfway.

0:33:470:33:49

The biggest competition today is myself.

0:33:590:34:01

There are a lot of things that can go wrong,

0:34:010:34:04

and the timings are all over the place today,

0:34:040:34:06

so if it starts clicking wrong and I can't catch back up,

0:34:060:34:09

I'll have a meltdown. A proper one!

0:34:090:34:12

At this stage of the competition, you have to control your nerves.

0:34:240:34:28

-Is that not right?

-That's completely right.

0:34:280:34:31

I'm pretty focussed, yeah. I mean, you know,

0:34:310:34:33

we want to do our best, and with a bit of luck and everything goes right, we can do that.

0:34:330:34:38

I'm doing crab and avocado with a yuzu dressing,

0:34:380:34:41

and I'm doing roasted duck with braised red cabbage

0:34:410:34:46

and bordelaise potatoes,

0:34:460:34:49

and a treacle tart with pecan-brittle ice cream.

0:34:490:34:53

We had the catastrophe with Betty's Bakewell tart,

0:34:530:34:56

and I want to put it right!

0:34:560:34:58

-You're setting yourself up a huge challenge.

-I know.

0:34:580:35:01

Can you do it? Can you lift the title?

0:35:010:35:04

I'd like to think I can, you know. We'll see. You never know, do you?

0:35:040:35:08

-What will it take?

-Something special, I know that.

0:35:080:35:10

But, um, if I get my head down, hopefully I can do that.

0:35:100:35:13

-You're quite nervous, aren't you?

-Really nervous.

-Good luck, mate.

0:35:130:35:18

Thank you.

0:35:180:35:19

Nick's three courses are inspired. I love the eclectic mix.

0:35:220:35:26

The worrying thing here for Nick is the pastry work.

0:35:260:35:29

Now, that has not been his strength at all, the desserts.

0:35:290:35:33

He's got to make ice cream. He's making a pecan brittle

0:35:330:35:36

and he's making a treacle tart - difficult things, all three.

0:35:360:35:40

I think Nick has stuck his head above the parapet,

0:35:400:35:43

and if it works, fantastic.

0:35:430:35:45

Oh!

0:35:490:35:51

All right?

0:35:510:35:53

Yeah. We had a little minor catastrophe.

0:35:530:35:56

Guys, the pressure's on, I know, but you have just 15 minutes left.

0:36:040:36:09

15 minutes.

0:36:090:36:11

Come on!

0:36:390:36:40

Guys, ten minutes, please. Ten minutes.

0:36:430:36:48

That's it. That's it. Time is up.

0:37:520:37:56

I want to cry.

0:38:130:38:15

For her starter, Kirsty has made sorrel soup

0:38:210:38:24

with salmon tartare, dill and oatcakes.

0:38:240:38:29

I'm going to pour my sorrel soup.

0:38:290:38:32

Your soup is well rounded and delicious and soft.

0:38:410:38:45

In there, that salmon cooks just enough

0:38:450:38:48

to melt in your mouth with the richness of the dill.

0:38:480:38:51

I think that's brilliant! I do. I think it's absolutely brilliant.

0:38:510:38:55

And the little oatcakes are just great with it.

0:38:550:38:58

I think it's a really, really lovely dish.

0:38:580:39:01

Mmm! That's really good.

0:39:090:39:11

Your soup, your salmon, I really, really like.

0:39:130:39:18

It's almost a start with the sweet flavour of pea,

0:39:180:39:21

and then it goes into that lemony citrus flavour as well.

0:39:210:39:24

It's thought provoking. It's interesting.

0:39:240:39:26

-It's something different. It's good. It's really good.

-Thank you.

0:39:260:39:30

Kirsty's main is calves' liver

0:39:300:39:34

with Swiss chard in a balsamic dressing,

0:39:340:39:37

rosemary garlic chips, and a mustard mayonnaise.

0:39:370:39:42

Rich liver, iron coming from that Swiss chard,

0:39:480:39:52

and loads and loads of mustard and olive oil.

0:39:520:39:56

I really, really like it.

0:39:560:39:58

But for me there's one little thing which is just worrying me a touch,

0:39:580:40:02

and that is all the oil that's coming off something,

0:40:020:40:05

and I'm not quite sure where it's coming from, on your plate.

0:40:050:40:08

But it's making it slightly greasy.

0:40:080:40:11

But it's really flavoursome, really well done.

0:40:110:40:13

OK. Kirsty, we're... We're...

0:40:160:40:19

-Look. That bit's not cooked.

-OK.

0:40:190:40:22

Let's have another bit.

0:40:220:40:25

Right. OK.

0:40:250:40:27

That mustard mayonnaise is lovely. There is sweetness in that,

0:40:330:40:37

and from the balsamic, and it hits the iron of the liver

0:40:370:40:40

absolutely beautifully. And the chard releasing all that juice

0:40:400:40:43

is also good. It is oily.

0:40:430:40:46

You do have some issues with the cooking of your liver.

0:40:460:40:49

But I think liver, chard, mustard mayonnaise,

0:40:490:40:53

I think is a heavenly combination.

0:40:530:40:56

Kirsty's dessert is pistachio meringues with rose cream,

0:40:560:41:01

a cardamon panna cotta and cardamon biscuits.

0:41:010:41:05

This to me is elegant, and looking absolutely beautiful.

0:41:060:41:09

Really beautiful.

0:41:090:41:11

Many people think I don't like desserts.

0:41:170:41:20

What I don't like is big bowls full of custard and cream.

0:41:200:41:24

What I do like is that.

0:41:240:41:27

The rosewater pistachio inside your meringues,

0:41:290:41:32

that just starts to creep up on you. The softness of the panna cotta,

0:41:320:41:36

these lovely little sweet biscuits...

0:41:360:41:38

The whole thing is beautifully made. For me - gorgeous.

0:41:380:41:42

Love it.

0:41:420:41:44

-Good.

-Love it!

-Good.

0:41:440:41:46

Mm! I'm OK with this meringue.

0:41:510:41:54

-Good.

-Good meringue.

0:41:540:41:57

That is my favourite, the panna cotta. Cardamon flavours as well,

0:41:590:42:03

and the candied rose petal with sugar on it, absolutely inspired.

0:42:030:42:06

I really, really, really like that.

0:42:060:42:09

'I'm feeling totally exhausted.'

0:42:120:42:14

I could kick myself over the main course, the balsamic reduction,

0:42:140:42:18

but I'm pleased about the dessert, because it worked out the way I wanted it to work out.

0:42:180:42:23

Now I'm just apprehensive!

0:42:230:42:25

For his starter, Phil has cooked scallops and black pudding

0:42:260:42:30

with pea shoots, crispy Parma ham and apple puree.

0:42:300:42:35

That's restaurant-style presentation, Phil. It really is.

0:42:350:42:39

And I'm thinking back to the time

0:42:390:42:42

when you made us three kilo of sausage

0:42:420:42:44

on top of six kilos of mashed potato! HE CHUCKLES

0:42:440:42:47

What a journey it's been!

0:42:470:42:49

Your apple sauce is sweet but still sharp.

0:42:590:43:03

Goes really well with that beautiful black pudding.

0:43:030:43:05

The ham comes in. It's salty and just brings your palate alive,

0:43:050:43:09

but it leaves you able to taste that lovely sweet scallop,

0:43:090:43:12

perfectly cooked, with a little pea shoot at the back of it

0:43:120:43:16

which explodes in your mouth and makes you think you're eating peas.

0:43:160:43:20

It's beautifully cooked and presented.

0:43:200:43:22

I like it a huge amount.

0:43:220:43:25

That may be one of the best scallop dishes I've ever eaten.

0:43:350:43:38

Apple and salty bacon is like having a Sunday roast pork,

0:43:380:43:43

and then that goes away, and in comes the earthiness

0:43:430:43:46

of that black pudding, and it finishes on the sweetness of scallop

0:43:460:43:49

and pea. I think that's delightful. Brilliant.

0:43:490:43:52

Phil's main is fillet of lamb with baby carrots,

0:43:540:43:58

asparagus wrapped in mint and Parma ham,

0:43:580:44:01

and fondant potatoes.

0:44:010:44:03

Asparagus in ham?

0:44:030:44:06

Your lamb is perfectly cooked. Your potatoes are beautiful.

0:44:150:44:19

It's wonderfully, classically done. I love the presentation.

0:44:190:44:22

But then there's a sweetness of that mint

0:44:230:44:26

wrapped around the asparagus, and there's the link to the lamb.

0:44:260:44:30

I love that little bomb that comes in and just shocks you,

0:44:300:44:34

and you don't think it's going to be there. That is so clever.

0:44:340:44:37

There's the mint wrapped around that ham,

0:44:370:44:39

and inside. Who told you that little trick?

0:44:390:44:43

-Well done.

-Thank you.

0:44:430:44:45

HE CHUCKLES

0:44:460:44:48

HE LAUGHS

0:44:490:44:52

Mmm!

0:44:540:44:56

That salty ham is just a pathfinder.

0:44:560:44:58

The saltiness and the strength of that goes,

0:44:580:45:00

and you're left with mint with soft lamb,

0:45:000:45:04

a sweet sauce, buttery, buttery, soft potatoes...

0:45:040:45:07

Mate, that's good.

0:45:070:45:09

I just absolutely love that.

0:45:090:45:12

For dessert,

0:45:120:45:13

Phil has made orange and chocolate bread-and-butter pudding

0:45:130:45:17

with clotted cream.

0:45:170:45:19

I really like the flavour of the chocolate,

0:45:260:45:29

the richness of the custard,

0:45:290:45:31

and the orange running all the way through it.

0:45:310:45:34

But the texture, for me...

0:45:350:45:38

It doesn't melt in my mouth. It's not rich and unctuous

0:45:380:45:42

like I would like that bread-and-butter pudding to be.

0:45:420:45:46

I'm so sorry. I think you're wrong. I'm sorry, John.

0:45:530:45:56

You need that bit of firmness, otherwise it'd all be a bit too wet.

0:45:560:46:00

No. We'll sort this one out on the sofa.

0:46:000:46:02

That is mellow, rich, creamy.

0:46:020:46:06

That, for me, is absolutely fine.

0:46:060:46:08

It's as good as the other two dishes. I think it needs that bit of firm,

0:46:080:46:12

otherwise it'd be far too wet. You'd be drinking it.

0:46:120:46:15

So nervous today -

0:46:170:46:19

I mean, kind of...

0:46:190:46:21

almost to the point of feeling physically sick.

0:46:210:46:25

You know, it is really, really tough,

0:46:250:46:28

and it's over. I couldn't have done any more.

0:46:280:46:31

I've given it everything. I could not have done one thing more,

0:46:310:46:35

and that makes me feel really proud of myself.

0:46:350:46:40

Let's hope it's enough.

0:46:400:46:43

Nick's starter is a spicy crab-and-avocado salad

0:46:440:46:48

with a yuzu dressing.

0:46:480:46:51

I really like the look of your crab. Really like the look of it.

0:46:510:46:55

It starts with that spicy, um, crab mix with the sweet tomato,

0:47:020:47:07

and your avocado running all through it which is lovely and soft.

0:47:070:47:11

And you finish off with that grapefruit flavour from the yuzu.

0:47:110:47:15

It is a really good dish. It's really well flavoured.

0:47:150:47:18

It's really well made, and I like it a lot.

0:47:180:47:21

Mmm! That's lovely!

0:47:260:47:28

It shows very clever use of ingredients

0:47:280:47:31

that are slightly different. To take Japanese flavourings

0:47:310:47:34

and put it with avocado and crab is something I haven't seen before. Good imagination. Good palate.

0:47:340:47:40

-Sort of start you were looking for?

-Yeah. I'll take that.

0:47:400:47:43

Nick's main is roasted duck breast with braised red cabbage,

0:47:430:47:49

bordelaise potatoes and a redcurrant sauce.

0:47:490:47:53

Your cabbage is beautifully cooked and still quite crunchy,

0:48:010:48:04

giving it texture to go with the soft duck,

0:48:040:48:07

and your potatoes are really lovely and soft.

0:48:070:48:10

Although your duck is well cooked, and it's been well rested

0:48:100:48:13

and it's lovely and tender, there are little bits of skin

0:48:130:48:16

which are charred, and that sauce needs to be a little bit looser.

0:48:160:48:21

I love the conception of the dish. I think it could work really well

0:48:210:48:25

if all those details had been right, but it's not quite right.

0:48:250:48:30

Mmm! Good flavours!

0:48:350:48:37

There's sweetness in there, and sharpness as well,

0:48:370:48:40

and a tiny bit of Pernod. The sauce and the cabbage match the duck brilliantly,

0:48:400:48:45

absolutely brilliantly. There's a couple of little issues,

0:48:450:48:48

but the taste of it, the taste of it together, is really good.

0:48:480:48:52

Really good.

0:48:520:48:54

For dessert, Nick has made a warm treacle tart

0:48:540:48:57

with pecan-brittle vanilla ice cream.

0:48:570:49:00

There is a trick with treacle tart, and that is enough lemon juice

0:49:070:49:10

to be able to offset the real sweetness of the syrup

0:49:100:49:13

with a sharpness, and your tart is fantastic.

0:49:130:49:18

Your ice cream is smooth and rich with vanilla,

0:49:180:49:21

and that pecan crumble across the top

0:49:210:49:23

is smoky with the nuts, sweet with the sugar

0:49:230:49:26

and matches perfectly with your tart itself.

0:49:260:49:30

That is fantastic. Good on you.

0:49:300:49:32

Bags and bags of vanilla in there,

0:49:390:49:41

and then you pick up the honey-treacle-like syrup of it.

0:49:410:49:44

Yeah, that's really good. That's really, really warm and cosy.

0:49:440:49:47

That is really nice.

0:49:470:49:49

I think you can put the ghost of your failed puddings to bed now, mate.

0:49:490:49:53

-Well done.

-Thank you.

0:49:530:49:55

The main thing I was concerned about was going into meltdown

0:49:550:49:58

and not getting it out, and I got it all out,

0:49:580:50:00

and it's, I'd say, 75, 85 percent right.

0:50:000:50:03

Just the main course was a little bit of an issue,

0:50:030:50:06

but I would have eaten it.

0:50:060:50:07

Thank you.

0:50:090:50:11

It's been a privilege.

0:50:110:50:13

And I think now about how far you've come

0:50:130:50:16

and the food you've cooked today,

0:50:160:50:18

and, I've got to say, an honour.

0:50:180:50:21

We'll call you back in as soon as we've worked out

0:50:220:50:24

who our winner's going to be. Thank you.

0:50:240:50:28

HE LAUGHS

0:50:340:50:37

HE LAUGHS

0:50:420:50:44

-It's over!

-It's over.

0:50:440:50:47

-Finished.

-Can't believe it, actually.

0:50:470:50:50

It was over in a flash. An hour, and I didn't think I was going to get everything finished.

0:50:500:50:56

I feel drained. I feel like someone's just pulled the plug,

0:50:560:51:00

and every ounce of energy has left my body.

0:51:000:51:04

Three celebrities put their heart and soul into this competition,

0:51:130:51:17

and that, what they've delivered today,

0:51:170:51:20

for me, brings me joy. Absolute joy!

0:51:200:51:24

Today I thought Kirsty had given herself far too much work to do,

0:51:250:51:29

but she did it. She really did it.

0:51:290:51:32

Good food - thought-provoking food.

0:51:320:51:35

Yeah, Kirsty was really brave. Really brave and really bold.

0:51:350:51:38

The salmon with the sorrel soup around the outside,

0:51:380:51:42

I really liked. There was a touch of theatre about that, John.

0:51:420:51:45

If I look at where Kirsty started from,

0:51:450:51:47

and her food was pretty unattractive,

0:51:470:51:50

her dessert today was stunning. A little pink rose petal,

0:51:500:51:53

all glistening with sugar, on top, with that cardamon-and-rosewater panna cotta.

0:51:530:51:58

I thought it was a lovely looking dessert.

0:51:580:52:00

Kirsty really working hard to come up with something different,

0:52:000:52:04

something exciting, and she did it!

0:52:040:52:07

But she didn't do it without the odd error.

0:52:070:52:11

Phil Vickery is a big game-player, John.

0:52:120:52:16

When he really has to turn it on, he just does,

0:52:160:52:19

and I looked at his menu and I thought, "I've seen it all before."

0:52:190:52:22

But it was restaurant-standard food.

0:52:220:52:25

The starter really, really surprised me.

0:52:250:52:29

I thought it was really clever. Seasoned well, executed well,

0:52:290:52:32

cooked really well, and beautiful on the plate.

0:52:320:52:35

It was absolutely brilliant.

0:52:350:52:37

I haven't enjoyed a lamb dish as much as Phil's lamb dish,

0:52:390:52:43

I don't think, ever.

0:52:430:52:45

And that's something from you, cos you've eaten lots of lamb.

0:52:450:52:48

Mate, I thought it was just majestic.

0:52:480:52:51

That main course was very, very good indeed.

0:52:510:52:53

And that dessert, a classic bread-and-butter pudding,

0:52:550:52:58

the flavours were brilliant. Rich from that clotted cream,

0:52:580:53:01

but for me, the texture wasn't quite right.

0:53:010:53:05

I really liked the bread-and-butter pudding.

0:53:050:53:07

The orange-scented booze, cos he'd used that orange liqueur -

0:53:070:53:10

I thought it was gorgeous.

0:53:100:53:12

Nick today decided to stay really calm

0:53:120:53:15

and really focussed, and it paid off.

0:53:150:53:19

The avocado with the crab I thought was stunning.

0:53:190:53:22

A lovely way to start off for Nick.

0:53:220:53:24

The main course I don't think quite worked.

0:53:240:53:28

The duck was beautifully cooked but had burnt bits on the skin,

0:53:280:53:31

the sauce was a little bit over-reduced.

0:53:310:53:34

The starter and dessert, I thought, from Nick today

0:53:340:53:38

were really, really good.

0:53:380:53:40

I've got big respect for these three.

0:53:510:53:54

Honestly, the food they've been delivering... Brilliant.

0:53:540:53:57

When you think about when they first walked in,

0:53:570:54:00

what they were able to do, or what they were not able to do,

0:54:000:54:03

to what they can do now... Great, great food.

0:54:030:54:08

Personally to me, to lift the title, it would be fantastic.

0:54:090:54:12

Um, it would be an affirmation for me of my passion for cooking.

0:54:120:54:17

And I would be absolutely delighted.

0:54:190:54:21

I get emotional because...

0:54:250:54:28

..you think about your family, and they're all willing you on.

0:54:290:54:33

They'll all be at home going, "Go on, Phil!"

0:54:330:54:36

I've given it my best, and if it's not good enough,

0:54:360:54:38

then, I'll accept that. But to win it would just be amazing.

0:54:380:54:43

Unbelievable!

0:54:430:54:45

I know I've done myself proud. I can walk away with my head held high

0:54:470:54:51

and say I gave it my best shot. Regardless of what happens,

0:54:510:54:54

it's done now, it's over with, and it's in the judges' hands.

0:54:540:54:57

In your heart of hearts, do you have a winner?

0:55:050:55:08

Yeah. I do.

0:55:100:55:12

Oh, baby!

0:55:180:55:20

Right.

0:55:200:55:22

Well done. Well done.

0:55:400:55:42

HE SIGHS

0:55:420:55:44

But only one of you can be our winner.

0:55:440:55:46

Our celebrity MasterChef champion is...

0:55:550:55:58

..Phil.

0:56:110:56:14

SONG: "You Got The Love" by Florence & The Machine

0:56:140:56:17

Thank you.

0:56:170:56:19

Well done!

0:56:190:56:21

Well done!

0:56:210:56:23

THEY LAUGH

0:56:230:56:25

Oh, thank you very much!

0:56:270:56:29

HE LAUGHS

0:56:290:56:31

That was brilliant.

0:56:430:56:45

Oh, well.

0:56:450:56:47

Hey, well, we'll still cook better than we did when we arrived.

0:56:470:56:50

Exactly.

0:56:500:56:52

I suppose it's disappointing to not win it when you come so close.

0:56:520:56:56

'You can sort of see yourself winning it.'

0:56:560:56:58

But someone's got to win, and it wasn't me. I'm happy with that.

0:56:580:57:02

It's fine.

0:57:020:57:04

'MasterChef has been an unbelievable experience.'

0:57:040:57:08

Phil absolutely cooked a storm today, and I just think he deserves it.

0:57:080:57:12

I'm just so delighted for him.

0:57:120:57:14

# You've got the love

0:57:170:57:19

# You got the love

0:57:190:57:21

# You got the love #

0:57:210:57:24

I'm absolutely gobsmacked, and...

0:57:240:57:27

'I just can't believe it. Absolutely crazy.'

0:57:270:57:30

Crazy, crazy.

0:57:300:57:33

Phil has got something very, very special.

0:57:350:57:38

He's a great big bloke with a heart to match,

0:57:380:57:40

and he fell in love with food during this competition.

0:57:400:57:44

That guy is something else.

0:57:440:57:47

That fella is a serious talent.

0:57:470:57:51

Phil wants to feed people to make 'em happy.

0:57:510:57:54

That's what a true cook's all about, and I tell you what -

0:57:540:57:57

Phil today has made you and I very happy.

0:57:570:58:01

I dreamt of winning MasterChef, but literally it's just a dream.

0:58:010:58:05

'I never, ever thought for one second I'd have it in me

0:58:060:58:09

'to be champion. It's...'

0:58:090:58:12

Yeah. Wow.

0:58:140:58:17

-Wow!

-Outstanding.

0:58:240:58:26

Who says miracles can't happen?

0:58:260:58:28

Subtitles by Red Bee Media Ltd

0:58:360:58:40

E-mail [email protected]

0:58:400:58:44

.

0:58:440:58:45

Final catch-up episode of the cooking contest. From 16 celebrities now only three remain, and only one can be crowned the Celebrity MasterChef 2011 Champion.

First the three finalists must survive The Chef's Table at 2-Michelin-star Gidleigh Park, cooking a three-course menu for some of the country's top chefs. The pressure is on, as we catch up with the celebrities mid-way through service working under legendary head chef Michael Caines. Each finalist must prepare a hugely intricate dish to Michael's exacting standards before serving to his peers.

Then after six weeks of gruelling culinary challenges, the three celebrities face the moment of truth: the Final Cook-Off. They must cook their best three-course menu, showcasing all the skills they have learnt for judges John Torode and Gregg Wallace. They decide who the true cooking star is, worthy of a place in the Celebrity MasterChef Hall of Fame. The champion follows in the footsteps of previous winners Nadia Sawalha, Matt Dawson, Liz McClarnon, Jayne Middlemiss and Lisa Faulkner.


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