0:00:03 > 0:00:0816 celebrities have been battling to win the MasterChef crown.
0:00:08 > 0:00:10Now we're down to the final three.
0:00:10 > 0:00:13You've to keep your eye on the ball, keep focused.
0:00:13 > 0:00:16Hopefully that is what I'm going to do.
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:21But can they cut it in the kitchen?
0:00:23 > 0:00:26Now it is all about just ramping it up, cooking better and better.
0:00:27 > 0:00:30Really excited about the final couple of hurdles,
0:00:30 > 0:00:33and I want to make sure I finish strong.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:52It's the penultimate MasterChef challenge.
0:00:53 > 0:00:59Kirsty, Phil and Nick are heading to the wilds of Dartmoor.
0:01:01 > 0:01:05Tomorrow, here at the two Michelin star Gidleigh Park,
0:01:05 > 0:01:10they will face their most daunting test yet - the chef's table.
0:01:11 > 0:01:15And the man who will prepare them for their greatest culinary odyssey
0:01:15 > 0:01:19is Gidleigh's legendary head chef - Michael Caines.
0:01:19 > 0:01:23My approach is very much, the food that leaves the kitchen has to be
0:01:23 > 0:01:26every bit as good as the team that I would have within Gidleigh.
0:01:26 > 0:01:29There's no place to hide in the kitchen,
0:01:29 > 0:01:32so I want to see them stepping up to the task.
0:01:32 > 0:01:34Before he will allow them to cook for his peers,
0:01:34 > 0:01:38they face a masterclass of cooking at this level.
0:01:40 > 0:01:43Getting to cook with him in the kitchen, to his standards,
0:01:43 > 0:01:48will be incredibly gruelling, and I am completely up for it.
0:01:48 > 0:01:50I know about this restaurant,
0:01:50 > 0:01:52and it's the number one place
0:01:52 > 0:01:55in Britain at the minute, so it is quite daunting.
0:01:56 > 0:02:00This is going to be hard, and I am not going to give up,
0:02:00 > 0:02:02I will give it my absolute all.
0:02:02 > 0:02:06I think this is a once-in-a-lifetime opportunity for our celebrities,
0:02:06 > 0:02:07as long as they do not mess up,
0:02:07 > 0:02:10I would not want to mess up in Michael's kitchen.
0:02:20 > 0:02:22Hello, welcome. How are you? Nice to see you all.
0:02:22 > 0:02:26We've some regular clients here, and you'll be cooking one of my signature dishes.
0:02:26 > 0:02:30Obviously, I can't have any compromise today on the quality.
0:02:30 > 0:02:33If is not good enough, I'm going to have to send it back.
0:02:33 > 0:02:36Keep your wits about you, listen to what's being said,
0:02:36 > 0:02:40and I hope you enjoy the experience as well as get a lot from it.
0:02:40 > 0:02:42If you follow me, we'll set you on your tasks.
0:02:46 > 0:02:51There's just two hours of prep before dinner service begins.
0:02:53 > 0:02:57Nick is making a starter of Brixham scallops,
0:02:57 > 0:03:00celeriac and truffle puree with soy truffle vinaigrette.
0:03:00 > 0:03:04Remember, everything you do, you've got to do to exacting standard,
0:03:04 > 0:03:08and it is quicker to do it once than for me to ask you to do it again.
0:03:08 > 0:03:09Pay attention.
0:03:09 > 0:03:13Scallops. Start them off real hot, and then slow them down.
0:03:13 > 0:03:17If you are worried, you can always add a little drop of oil in it.
0:03:17 > 0:03:20- Oil stops it from burning. - Yes chef.
0:03:20 > 0:03:24Little bit of lemon juice, now take them out and put them on a cloth.
0:03:26 > 0:03:29Spoonful, put it on the plate.
0:03:30 > 0:03:31Like that, OK?
0:03:31 > 0:03:34But then I just want you to do a few dots.
0:03:34 > 0:03:38OK, then all we're going to do is dress the scallops.
0:03:39 > 0:03:41Down, like this,
0:03:41 > 0:03:43and then your salad,
0:03:43 > 0:03:45and it is just going along the ridge.
0:03:47 > 0:03:50All right, off we go. You have a little practice.
0:03:53 > 0:03:55I am scared, I'm really scared.
0:03:56 > 0:03:58I'm more scared than I have ever been.
0:03:59 > 0:04:02The thing I'm most worried about is
0:04:02 > 0:04:05making a complete fool of myself, basically.
0:04:05 > 0:04:09It'll be like, "What, you're in the final MasterChef? Look at you."
0:04:11 > 0:04:13Working in the kitchen, Phil,
0:04:13 > 0:04:15you're going to be cooking a braised turbot.
0:04:15 > 0:04:17It's a premium piece of fish
0:04:17 > 0:04:20that we are letting you get your hands on.
0:04:20 > 0:04:24Phil will be cooking braised turbot, with scallops, leek puree
0:04:24 > 0:04:28and wild mushrooms, with a chive butter sauce.
0:04:30 > 0:04:33So, cheque comes along and the first thing that you want to do
0:04:33 > 0:04:35is brush at with lemon butter.
0:04:35 > 0:04:38Once you have brushed it with lemon butter, put it on the stove.
0:04:38 > 0:04:43When it comes up to the boil, put it into the oven - four minutes.
0:04:43 > 0:04:45So, as soon as the fish is in the oven,
0:04:45 > 0:04:48you start getting your garnish on.
0:04:48 > 0:04:50The mushrooms take the longest to cook,
0:04:50 > 0:04:53and then the other, you're going to cook spinach.
0:04:53 > 0:04:59Dice, and trumpet you can leave constantly in that pan.
0:04:59 > 0:05:01You've got your scallops, as well.
0:05:01 > 0:05:06And when that turbot comes out you have got four minutes.
0:05:06 > 0:05:09Two minutes resting and you have to make the sauce,
0:05:09 > 0:05:11then you have two minutes dressing, that's key.
0:05:11 > 0:05:15I know that you are thinking, "Oh my God," but believe me, don't worry.
0:05:15 > 0:05:17That's one word that I'm thinking.
0:05:24 > 0:05:25What do you reckon?
0:05:27 > 0:05:29Easy, innit?
0:05:31 > 0:05:33It's going to be frantic.
0:05:33 > 0:05:35Five or six pans on the go at the same time,
0:05:35 > 0:05:38small amounts, getting it right, not overcooking.
0:05:38 > 0:05:42There's lots of little elements to come together.
0:05:42 > 0:05:44Pressure is on for sure.
0:05:44 > 0:05:46You know what I am like with my delicate fingers.
0:05:48 > 0:05:52Kirsty, you've got a mammoth task. When I show you what you're doing,
0:05:52 > 0:05:55you're going to think, "I'm not going to be able to do that."
0:05:57 > 0:06:00Kirsty will also be preparing a main.
0:06:00 > 0:06:04Roast Dartmoor lamb, with boulangere potatoes and fennel puree,
0:06:04 > 0:06:08served with a Ragu of broad beans, peas and fennel.
0:06:08 > 0:06:13First the lamb is cooked in a water bath at 45 degrees.
0:06:13 > 0:06:14Wow!
0:06:16 > 0:06:20OK, that's beautifully cooked medium rare. A bit of butter
0:06:20 > 0:06:22and you are going to put your meat on there.
0:06:22 > 0:06:26- And it only needs sealed?- Sealed. - Otherwise I will over cook it.
0:06:26 > 0:06:28Yeah, we have done the magic for you.
0:06:28 > 0:06:32That doesn't mean that you won't have something to worry about.
0:06:32 > 0:06:36- Right, OK.- When it is sealed off, you are going to take this pesto
0:06:36 > 0:06:39and you are going to brush one half.
0:06:40 > 0:06:44And then you are going to impregnate into that, that, OK?
0:06:47 > 0:06:51I want you to try and cut it as thin as you can, but not too thin.
0:07:01 > 0:07:03That just looks amazing!
0:07:03 > 0:07:07The hardest thing is getting it all coming together on the plate
0:07:07 > 0:07:11at the same time and remembering each one of the stages. Woo!
0:07:18 > 0:07:23Gidleigh Park has held its two Michelin stars for 12 years.
0:07:25 > 0:07:29Before the three finalists cook for the chefs table,
0:07:29 > 0:07:34they will have to impress these specially invited regular diners.
0:07:34 > 0:07:37The clientele at Gidleigh Park are affluent connoisseurs
0:07:37 > 0:07:40of food and wine, and they come here
0:07:40 > 0:07:44because they know they are going to get a wonderful experience.
0:07:44 > 0:07:46It's going to be a tough task.
0:07:55 > 0:07:59The first table are coming through now, OK. Let's get settled.
0:07:59 > 0:08:03You're definitely going to get a dish on every course.
0:08:03 > 0:08:05It is going to happen, it is a fact.
0:08:12 > 0:08:17- Starters away. Two scallops, one quail.- Yes, chef.
0:08:17 > 0:08:21Careful hand with the seasoning. Nice little touch.
0:08:21 > 0:08:24Put it where you want it to be, all right, OK?
0:08:24 > 0:08:27Use your fingertips.
0:08:28 > 0:08:29OK scallops in.
0:08:31 > 0:08:33Yeah, the other way, though.
0:08:37 > 0:08:42Good shake, good shake, and this one, as well.
0:08:42 > 0:08:44OK Nick, OK let's go.
0:08:46 > 0:08:48Light touch. If you dress it too much in advance,
0:08:48 > 0:08:52you are going to kill the palate. Right, scallops out of then.
0:08:52 > 0:08:55It's just the chaos of everyone, you know what I mean,
0:08:55 > 0:08:58they're all so... They're all well oiled,
0:08:58 > 0:08:59they know what they are doing.
0:08:59 > 0:09:03I just feel like the new boy at school, you know what I mean?
0:09:03 > 0:09:05It's all about confidence.
0:09:05 > 0:09:07That is fine, that's OK.
0:09:10 > 0:09:12Closer together, start large to small. OK.
0:09:18 > 0:09:21That is it, that's it. Lovely.
0:09:21 > 0:09:23And then truffle chive.
0:09:25 > 0:09:26Service please!
0:09:28 > 0:09:30That is good, I think that's lovely. Well done.
0:09:30 > 0:09:33If you can do it like that every time, great.
0:09:33 > 0:09:35I want more now straightaway.
0:09:35 > 0:09:37Phil, Kirsty, big moment.
0:09:37 > 0:09:41- Let's step up, away. One turbot, one lamb.- Yes, chef.
0:09:41 > 0:09:46Phil and Kirsty's mains both have to be at the pass at the same time.
0:09:50 > 0:09:53- Turbot in, Kirst. - Turbot in, thank you.
0:09:53 > 0:09:56With Phil's turbot in the oven,
0:09:56 > 0:10:00Kirsty has minutes to seal and dress her lamb.
0:10:00 > 0:10:01Wait, wait, wait!
0:10:01 > 0:10:04You're putting the butter everywhere,
0:10:04 > 0:10:06all you are doing is burning it.
0:10:06 > 0:10:10You've not even added any colour to it, so get it coloured one side then turn it over.
0:10:10 > 0:10:12- Right.- Is the turbot in the oven? - Yes chef.- OK.
0:10:12 > 0:10:15With six separate garnishes to bring together,
0:10:15 > 0:10:18Phil must work quickly and precisely.
0:10:18 > 0:10:23A knob of butter. Where has my spoon gone? Spoon, spoon, spoon.
0:10:29 > 0:10:33- OK, leave the sauce, now come off and start the dress.- Yes, chef.
0:10:33 > 0:10:37Kirsty, come on! Over here, you're over here.
0:10:43 > 0:10:44Thinner, thinner, thinner.
0:10:44 > 0:10:48Next time I want you to cut a little bit softer than that.
0:10:48 > 0:10:50It looks like a butcher has got to it.
0:11:01 > 0:11:04Well done. That's a good first effort.
0:11:04 > 0:11:08Good seasoning on the sauce there, as well.
0:11:08 > 0:11:10Kirsty, another one straightaway.
0:11:10 > 0:11:13Phil, one turbot, one lamb away now, please.
0:11:15 > 0:11:22I'm finding it, er, incredibly hectic and incredibly exciting.
0:11:22 > 0:11:23Crazy...
0:11:25 > 0:11:27..but good.
0:11:27 > 0:11:33It is electric, it's like nothing I've ever seen in here, to be honest.
0:11:33 > 0:11:36How long have I got for two scallops?
0:11:42 > 0:11:44OK, now what? Large to smaller.
0:11:44 > 0:11:47- Take your time. - Large to smaller.- Yeah.
0:11:48 > 0:11:50Stop, stop.
0:11:52 > 0:11:55Stop. Yep, good.
0:11:55 > 0:11:56Perfect.
0:12:00 > 0:12:04Less dressing OK. You've got enough vinaigrette to sink the Titanic.
0:12:09 > 0:12:12That is very good, chef. What do you think?
0:12:12 > 0:12:15- Would you pay 20 quid for that? - Definitely.
0:12:24 > 0:12:27I must admit, to start off with it did look quite heavy.
0:12:27 > 0:12:31It is covered in salad, but once you've actually
0:12:31 > 0:12:35got through the salad and find what's below, it's very good.
0:12:35 > 0:12:39Beautifully cooked scallops, but a little bit overdressed.
0:12:39 > 0:12:43The subtlety of simplicity wasn't there.
0:12:46 > 0:12:49Nick's done brilliantly well here.
0:12:49 > 0:12:52This isn't an easy dish to put together. It really isn't.
0:12:52 > 0:12:56It's very well cooked, very well seasoned, very well presented.
0:12:56 > 0:12:58Well done, Nick. Well done.
0:13:00 > 0:13:03Come on then, let's go, Phil.
0:13:04 > 0:13:08- Check sauce please, chef.- Yes, chef.
0:13:08 > 0:13:10Good seasoning, well done.
0:13:12 > 0:13:13Let it build up, that's it.
0:13:13 > 0:13:16Where are you going to put the turbot, think about it.
0:13:16 > 0:13:17No place for the turbot.
0:13:20 > 0:13:22In here, and then there.
0:13:23 > 0:13:25OK, get these scallops on then,
0:13:25 > 0:13:27let's get the rest of the garnish on, Phil.
0:13:27 > 0:13:30Let's go then, quick, quick, quick. Fast hands now.
0:13:30 > 0:13:33You're falling a little bit behind.
0:13:36 > 0:13:38Stop. That is enough, more than enough.
0:13:38 > 0:13:40Well done, good work.
0:13:48 > 0:13:49I had the turbot.
0:13:49 > 0:13:52The initial thoughts are, it's very good.
0:13:54 > 0:13:57Very, very pretty dish.
0:13:57 > 0:14:01Bursting with flavour, it's got that softness.
0:14:01 > 0:14:04It is got that slipperiness. It's salty with butter.
0:14:04 > 0:14:06Lovely.
0:14:06 > 0:14:08This is a Michelin star dish,
0:14:08 > 0:14:12and we have a rugby star from Gloucester.
0:14:12 > 0:14:16I have got to say, for a man as big and hefty as Phil,
0:14:16 > 0:14:18with the inexperience he has,
0:14:18 > 0:14:21I am absolutely overjoyed for what he's done.
0:14:24 > 0:14:26I am actually about to put on three lamb.
0:14:28 > 0:14:31Chef wants it on, and left on one place.
0:14:31 > 0:14:33Don't move it around he says.
0:14:34 > 0:14:36You do listen, then?
0:14:36 > 0:14:37Of course, chef.
0:14:39 > 0:14:41Get the garnish on.
0:14:41 > 0:14:43In it goes, salt-and-pepper, a touch of lemon juice.
0:14:43 > 0:14:45Come on then, quickly Kirsty,
0:14:45 > 0:14:47- we are all waiting for you now. - Right, chef.
0:14:47 > 0:14:49Get the heat in it, get the heat in it.
0:14:49 > 0:14:51It's stressful, of course it's stressful.
0:14:51 > 0:14:53Chef's shouting all the time for stuff.
0:14:55 > 0:14:57Kirsty, you ready to go then?
0:14:57 > 0:14:59Yes, chef.
0:15:00 > 0:15:03Let it build up. No, whoa, whoa, whoa!
0:15:03 > 0:15:06I'm not happy, I want to change it, chef.
0:15:06 > 0:15:10OK, Kirsty, off you go then. Now you have to play catch up, yeah.
0:15:10 > 0:15:11Yes, chef.
0:15:14 > 0:15:15Tighter, tighter.
0:15:15 > 0:15:19OK, we need speed now, otherwise this is going to get cold.
0:15:19 > 0:15:22- I want to slice this end.- More. - OK, on you go, Kirsty.
0:15:26 > 0:15:27That's lovely, looking good.
0:15:36 > 0:15:38I thought the jus was going to be very heavy,
0:15:38 > 0:15:40in fact it's not heavy at all.
0:15:40 > 0:15:44It's perfectly cooked altogether very tasty.
0:15:48 > 0:15:51There's a saltiness, and sharpness of olives in the sauce.
0:15:51 > 0:15:55There's little bits of mint in the vegetables,
0:15:55 > 0:15:58yet the meat itself is just falling apart.
0:15:58 > 0:16:01Absolutely stunning.
0:16:08 > 0:16:11Well done tonight. That's the end of service for you.
0:16:11 > 0:16:12I think you did well.
0:16:12 > 0:16:16There's plenty of things you can take from tonight.
0:16:16 > 0:16:19The reality is that's really just a warm-up.
0:16:19 > 0:16:23- Best of luck for tomorrow. - Thank you, chef.- Kirsty, well done.
0:16:23 > 0:16:25Excellent work.
0:16:25 > 0:16:27Phil and Nick, thank you.
0:16:27 > 0:16:31That was amazing! Oh my God!
0:16:33 > 0:16:37That has to be the hardest thing I think I have ever done.
0:16:43 > 0:16:48Wow, that is cooking to a whole new level.
0:16:48 > 0:16:52The bar was raised a long way today.
0:16:52 > 0:16:55My ankles are killing me.
0:16:55 > 0:16:57It was brilliant and it was also horrible.
0:16:58 > 0:17:02Now I'm feeling tired. Right now I want to go to bed.
0:17:02 > 0:17:04That is all I want to do.
0:17:04 > 0:17:07God, I think I was worried about putting weight on this series.
0:17:07 > 0:17:09I just took it all off tonight.
0:17:09 > 0:17:11I'm feeling really happy that I did that today,
0:17:11 > 0:17:13that was a fantastic experience.
0:17:13 > 0:17:16I just want to make sure nobody has a drink too many tonight,
0:17:16 > 0:17:19because tomorrow's going to be a very busy day.
0:17:33 > 0:17:38It's the morning of the celebrities' greatest challenge.
0:17:40 > 0:17:44In under five hours Michael Caines' protege, Sam Moody,
0:17:44 > 0:17:48his Michelin starred peers, Tom Kitchin, Nathan Outlaw,
0:17:48 > 0:17:53and John Campbell, and MasterChef Champion Mat Follas,
0:17:53 > 0:17:55will be taking their seats.
0:17:55 > 0:18:02After last nights challenge, I thought, how can it get tougher?
0:18:03 > 0:18:06I'm nervous, obviously.
0:18:06 > 0:18:08We've had cooking for allsorts on this show,
0:18:08 > 0:18:12but cooking the chefs is taking it to a real other level now.
0:18:14 > 0:18:18This is the final challenge before that final cook-off.
0:18:18 > 0:18:21We're at the end of the road.
0:18:22 > 0:18:26This is by far the toughest, for me, of the whole competition.
0:18:33 > 0:18:36- Morning.- Morning chef. - I hope you slept well?
0:18:36 > 0:18:38- Very well.- Today is a different challenge.
0:18:38 > 0:18:43You'll be under pressure as soon as the day starts with regards to time.
0:18:43 > 0:18:44So, let's go.
0:18:48 > 0:18:50OK, Kirsty. You are doing the starter,
0:18:50 > 0:18:53which is the raviolo of Cornish lobster,
0:18:53 > 0:18:56with spring cabbage, and a lovely mushroom allevec,
0:18:56 > 0:18:58with a lobster bisque.
0:18:58 > 0:18:59Quite a lot to do today.
0:18:59 > 0:19:03You've also got to cook the lobsters, make the mousse,
0:19:03 > 0:19:05make the bisque,
0:19:05 > 0:19:08then make a mayonnaise sauce from some of the bisque reduction,
0:19:08 > 0:19:10and finally you've got to make the bisque sauce -
0:19:10 > 0:19:12the cappuccino affect.
0:19:12 > 0:19:16So all of that needs to be done in quite a concise amount of time.
0:19:16 > 0:19:20- You haven't got long.- Never cooked anything like this, ever.
0:19:20 > 0:19:23When I cooked pasta for the children,
0:19:23 > 0:19:26our raviolis looked nothing like that.
0:19:28 > 0:19:31With over 30 different cooking processes,
0:19:31 > 0:19:34preparation is crucial.
0:19:35 > 0:19:38Look at that lovely orange colour.
0:19:38 > 0:19:44Kirsty starts with the lobster, which will be served two ways -
0:19:44 > 0:19:45cut into medallions,
0:19:45 > 0:19:49and also prepared as a mousse for the raviolo filling.
0:19:49 > 0:19:52- I want six cracking, lovely sized portions.- Right.
0:19:52 > 0:19:56The rest you're just going to chop up, and put in the mousse,
0:19:56 > 0:19:57so doesn't matter, does it?
0:20:02 > 0:20:05OK, Phil. You'll be cooking one of my classic dishes,
0:20:05 > 0:20:07which is beef fillet, pan roasted,
0:20:07 > 0:20:11with a little fricassee of morel mushrooms, broad beans and peas,
0:20:11 > 0:20:14with a lovely truffle pomme puree and a Madeira sauce.
0:20:15 > 0:20:16Fantastic dish.
0:20:16 > 0:20:19Looks amazing, things which I'd love to eat,
0:20:19 > 0:20:22it's just the reality of trying to get it all together.
0:20:26 > 0:20:29Phil starts work on the Madeira sauce.
0:20:29 > 0:20:32That's it. Don't stir it too much now. Let the heat get through it.
0:20:32 > 0:20:35Nice colour, nice caramelisation.
0:20:35 > 0:20:39If you move it around, you cool the pan down, so just leave it.
0:20:39 > 0:20:41- Let it get hot then stir it. - Yes, chef.- OK?
0:20:41 > 0:20:44After last night, I'm not surprised at all
0:20:44 > 0:20:48about the kind of detail which has to go into it.
0:20:48 > 0:20:51And now the...pressure is on.
0:20:54 > 0:20:55Right.
0:20:56 > 0:20:58Nick's on dessert.
0:20:58 > 0:21:02An intricate dish of milk chocolate mousse,
0:21:02 > 0:21:05caramel and cardamom parfait with cardamom foam,
0:21:05 > 0:21:11milk chocolate, sprinkled with nougatine and a caramel spring.
0:21:11 > 0:21:12Look at the work that's gone into it.
0:21:12 > 0:21:16The mousses are beautifully balanced, the parfait frozen, OK?
0:21:16 > 0:21:17Technical detail in the spring,
0:21:17 > 0:21:21and the nougatine glace, which looks beautiful.
0:21:21 > 0:21:23How do you feel about that?
0:21:23 > 0:21:25I think I'm going to have a cup of tea!
0:21:25 > 0:21:27If you've got time!
0:21:28 > 0:21:30If you've got time, chef.
0:21:35 > 0:21:38I've got to get this mousse on early doors,
0:21:38 > 0:21:45because it takes about 3.5 hours to set, so this is job numero uno,
0:21:45 > 0:21:48as they say in the catering game.
0:21:54 > 0:21:58Nick melts the milk chocolate and adds it to the boiling milk,
0:21:58 > 0:22:00double cream and glucose mixture.
0:22:02 > 0:22:04# Going round and round
0:22:04 > 0:22:06# Round and round and round
0:22:06 > 0:22:09# Round and round round and round... #
0:22:09 > 0:22:12It needs to be blended to exactly the right consistency,
0:22:12 > 0:22:16if it's to set, and have a shiny, smooth texture.
0:22:20 > 0:22:22Fingers crossed they set.
0:22:25 > 0:22:28Kirsty starts the raviolo filling, a lobster mousse,
0:22:28 > 0:22:33made by blending double cream with lobster, scallop coral and celery.
0:22:35 > 0:22:36Give it a shake.
0:22:36 > 0:22:41OK, that's fine. We're going to take that out and put it in a bowl.
0:22:41 > 0:22:43Now, I want you to fold in the rest of the ingredients,
0:22:43 > 0:22:46so the lobster's got to go in, the celery's got to go in,
0:22:46 > 0:22:49and, of course, the cabbage has got to go in.
0:22:49 > 0:22:52OK, give it a good mix, that's it. Be vigorous. That's it.
0:22:52 > 0:22:54OK, not too much, though!
0:22:54 > 0:22:57Somewhere between where you were, and where you are.
0:22:57 > 0:23:01OK, take it off the ice now, and give it a good stir.
0:23:03 > 0:23:07Kirsty, I've seen your dish. It's bordering on lunacy.
0:23:07 > 0:23:11Yeah, but I'm bordering on lunacy now, so we're kind of meshed.
0:23:11 > 0:23:13How do you approach this?
0:23:13 > 0:23:16I keep saying, it's got to be 45% fear, 55% excitement.
0:23:16 > 0:23:19It's when it tips the other way, it's a problem.
0:23:19 > 0:23:20And how are you at the moment?
0:23:20 > 0:23:2448% fear, 52% excitement.
0:23:24 > 0:23:26I have to make sure it doesn't tip over!
0:23:26 > 0:23:28- It's going to get worse, isn't it?- Yes!
0:23:28 > 0:23:32- How intense is it going to get?- That intense!- Right, all right, Kirsty.
0:23:32 > 0:23:38Phil's beef trimmings are still caramelising for his Madeira sauce.
0:23:38 > 0:23:40OK, all that caramel's up, I can smell it.
0:23:40 > 0:23:44After you've done the sliced mushrooms, add the cherry vinegar.
0:23:44 > 0:23:46- Reduce that down to nothing, all right?- Yes, chef.
0:23:48 > 0:23:52Now, he needs to prep the other five elements of his dish.
0:23:55 > 0:23:57Very nervous about the time left.
0:23:57 > 0:24:00Things like this seem to take me an age.
0:24:04 > 0:24:06With his mousse in the fridge,
0:24:06 > 0:24:11Nick starts the tempering process to create the chocolate ring.
0:24:12 > 0:24:16First, the chocolate has to be heated to exactly 45 degrees,
0:24:16 > 0:24:20before being cooled back to 28 degrees.
0:24:20 > 0:24:24It's all about the timings. It's got to be done at certain temperatures.
0:24:24 > 0:24:27So it, so it's, er... So it shines.
0:24:28 > 0:24:31Finally, the chocolate must be warmed back up
0:24:31 > 0:24:33to precisely 32 degrees.
0:24:35 > 0:24:3831, chef, 31.5. A minute.
0:24:40 > 0:24:42Is that all right?
0:24:44 > 0:24:46You're about one degree over.
0:24:46 > 0:24:49- If you'd taken that off maybe 5-10 seconds earlier.- OK.
0:24:51 > 0:24:53A bit worried about his tempering of his chocolate.
0:24:53 > 0:24:56He might've rushed that. He had more time than he realised.
0:24:56 > 0:25:00You know, it's a bit of a patient thing, but hopefully it'll be OK.
0:25:06 > 0:25:08Fiddly, innit?
0:25:09 > 0:25:10HE TITTERS
0:25:13 > 0:25:14Stand back.
0:25:14 > 0:25:17Kirsty must now prepare the lobster bisque.
0:25:20 > 0:25:24Basically, I'm cooking the veg for about 10 minutes, then adding the spices and tomatoes,
0:25:24 > 0:25:27and I'm boiling all the pieces of lobster in oil.
0:25:27 > 0:25:30I'm just working as fast as I can, but steadily,
0:25:30 > 0:25:32in the hope that I'll get there on time.
0:25:38 > 0:25:40Done hundreds of these on Masterchef.
0:25:40 > 0:25:42TIMER BLEEPS
0:25:48 > 0:25:50Hot, hot!
0:25:54 > 0:25:57Kirsty? You've got 40 minutes to go.
0:25:57 > 0:26:01- Mushrooms, tomato concasse, mayonnaise to make, OK?- Right.
0:26:01 > 0:26:04You've got to get the garnishes done in the next 20 minutes,
0:26:04 > 0:26:06otherwise we're in trouble.
0:26:13 > 0:26:15Oh, my God, look at this.
0:26:19 > 0:26:21Kitchens like this are calm for a reason,
0:26:21 > 0:26:23because they're well organised.
0:26:23 > 0:26:25Today, we have thrown a spanner,
0:26:25 > 0:26:28a firework, and a Molotov cocktail
0:26:28 > 0:26:31into that kitchen, and it is no longer a calm place.
0:26:36 > 0:26:40Tomorrow night, the journey ends.
0:26:43 > 0:26:47First, they will have to survive the scrutiny of the chefs' table...
0:26:47 > 0:26:48This is a daunting task.
0:26:48 > 0:26:52I'm sure they're all heart-in-the- mouths moments in there, just now.
0:26:52 > 0:26:55We need to get on. We're falling behind. I'm a little bit worried.
0:26:55 > 0:26:59I've got to start again, because I've just completely botched it.
0:26:59 > 0:27:01We should be up on the service now, for this.
0:27:01 > 0:27:03Sorry, five minutes behind.
0:27:03 > 0:27:08You're committed now, so let's go. You won the World Cup. This is easy!
0:27:08 > 0:27:10Oh, come on, mate!
0:27:10 > 0:27:12Get off me!
0:27:16 > 0:27:21..then, either Kirsty, Nick, or Phil,
0:27:21 > 0:27:24will be crowned Celebrity Masterchef Champion.
0:27:24 > 0:27:27HE GROANS
0:27:31 > 0:27:34For me, gorgeous.
0:27:34 > 0:27:36Love it.
0:27:36 > 0:27:38Good imagination. Good palate.
0:27:45 > 0:27:49Our celebrity Masterchef Champion is...
0:28:16 > 0:28:19Subtitles by Red Bee Media Ltd
0:28:19 > 0:28:22E-mail subtitling@bbc.co.uk