Highlights 13: The Final Celebrity MasterChef


Highlights 13: The Final

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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

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

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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

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0:58:360:58:40

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0:58:400:58:44

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0:58:440:58:45

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