Highlights 12 Celebrity MasterChef


Highlights 12

In this catch-up episode of the cookery contest, the three finalists face the daunting task of cooking for some of the country's top chefs at the two-Michelin-star Gidleigh Park.


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Transcript


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16 celebrities have been battling to win the MasterChef crown.

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Now we're down to the final three.

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You've to keep your eye on the ball, keep focused.

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Hopefully that is what I'm going to do.

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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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Now it is all about just ramping it up, cooking better and better.

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Really excited about the final couple of hurdles,

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and I want to make sure I finish strong.

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Cooking doesn't get tougher than this.

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It's the penultimate MasterChef challenge.

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Kirsty, Phil and Nick are heading to the wilds of Dartmoor.

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Tomorrow, here at the two Michelin star Gidleigh Park,

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they will face their most daunting test yet - the chef's table.

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And the man who will prepare them for their greatest culinary odyssey

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is Gidleigh's legendary head chef - Michael Caines.

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My approach is very much, the food that leaves the kitchen has to be

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every bit as good as the team that I would have within Gidleigh.

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There's no place to hide in the kitchen,

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so I want to see them stepping up to the task.

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Before he will allow them to cook for his peers,

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they face a masterclass of cooking at this level.

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Getting to cook with him in the kitchen, to his standards,

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will be incredibly gruelling, and I am completely up for it.

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I know about this restaurant,

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and it's the number one place

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in Britain at the minute, so it is quite daunting.

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This is going to be hard, and I am not going to give up,

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I will give it my absolute all.

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I think this is a once-in-a-lifetime opportunity for our celebrities,

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as long as they do not mess up,

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I would not want to mess up in Michael's kitchen.

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Hello, welcome. How are you? Nice to see you all.

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We've some regular clients here, and you'll be cooking one of my signature dishes.

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Obviously, I can't have any compromise today on the quality.

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If is not good enough, I'm going to have to send it back.

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Keep your wits about you, listen to what's being said,

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and I hope you enjoy the experience as well as get a lot from it.

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If you follow me, we'll set you on your tasks.

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There's just two hours of prep before dinner service begins.

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Nick is making a starter of Brixham scallops,

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celeriac and truffle puree with soy truffle vinaigrette.

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Remember, everything you do, you've got to do to exacting standard,

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and it is quicker to do it once than for me to ask you to do it again.

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Pay attention.

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Scallops. Start them off real hot, and then slow them down.

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If you are worried, you can always add a little drop of oil in it.

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-Oil stops it from burning.

-Yes chef.

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Little bit of lemon juice, now take them out and put them on a cloth.

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Spoonful, put it on the plate.

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Like that, OK?

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But then I just want you to do a few dots.

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OK, then all we're going to do is dress the scallops.

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Down, like this,

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and then your salad,

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and it is just going along the ridge.

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All right, off we go. You have a little practice.

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I am scared, I'm really scared.

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I'm more scared than I have ever been.

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The thing I'm most worried about is

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making a complete fool of myself, basically.

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It'll be like, "What, you're in the final MasterChef? Look at you."

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Working in the kitchen, Phil,

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you're going to be cooking a braised turbot.

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It's a premium piece of fish

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that we are letting you get your hands on.

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Phil will be cooking braised turbot, with scallops, leek puree

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and wild mushrooms, with a chive butter sauce.

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So, cheque comes along and the first thing that you want to do

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is brush at with lemon butter.

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Once you have brushed it with lemon butter, put it on the stove.

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When it comes up to the boil, put it into the oven - four minutes.

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So, as soon as the fish is in the oven,

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you start getting your garnish on.

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The mushrooms take the longest to cook,

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and then the other, you're going to cook spinach.

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Dice, and trumpet you can leave constantly in that pan.

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You've got your scallops, as well.

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And when that turbot comes out you have got four minutes.

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Two minutes resting and you have to make the sauce,

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then you have two minutes dressing, that's key.

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I know that you are thinking, "Oh my God," but believe me, don't worry.

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That's one word that I'm thinking.

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What do you reckon?

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Easy, innit?

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It's going to be frantic.

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Five or six pans on the go at the same time,

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small amounts, getting it right, not overcooking.

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There's lots of little elements to come together.

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Pressure is on for sure.

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You know what I am like with my delicate fingers.

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Kirsty, you've got a mammoth task. When I show you what you're doing,

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you're going to think, "I'm not going to be able to do that."

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Kirsty will also be preparing a main.

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Roast Dartmoor lamb, with boulangere potatoes and fennel puree,

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served with a Ragu of broad beans, peas and fennel.

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First the lamb is cooked in a water bath at 45 degrees.

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Wow!

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OK, that's beautifully cooked medium rare. A bit of butter

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and you are going to put your meat on there.

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-And it only needs sealed?

-Sealed.

-Otherwise I will over cook it.

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Yeah, we have done the magic for you.

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That doesn't mean that you won't have something to worry about.

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-Right, OK.

-When it is sealed off, you are going to take this pesto

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and you are going to brush one half.

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And then you are going to impregnate into that, that, OK?

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I want you to try and cut it as thin as you can, but not too thin.

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That just looks amazing!

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The hardest thing is getting it all coming together on the plate

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at the same time and remembering each one of the stages. Woo!

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Gidleigh Park has held its two Michelin stars for 12 years.

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Before the three finalists cook for the chefs table,

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they will have to impress these specially invited regular diners.

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The clientele at Gidleigh Park are affluent connoisseurs

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of food and wine, and they come here

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because they know they are going to get a wonderful experience.

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It's going to be a tough task.

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The first table are coming through now, OK. Let's get settled.

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You're definitely going to get a dish on every course.

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It is going to happen, it is a fact.

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-Starters away. Two scallops, one quail.

-Yes, chef.

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Careful hand with the seasoning. Nice little touch.

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Put it where you want it to be, all right, OK?

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Use your fingertips.

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OK scallops in.

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Yeah, the other way, though.

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Good shake, good shake, and this one, as well.

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OK Nick, OK let's go.

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Light touch. If you dress it too much in advance,

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you are going to kill the palate. Right, scallops out of then.

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It's just the chaos of everyone, you know what I mean,

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they're all so... They're all well oiled,

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they know what they are doing.

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I just feel like the new boy at school, you know what I mean?

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It's all about confidence.

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That is fine, that's OK.

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Closer together, start large to small. OK.

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That is it, that's it. Lovely.

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And then truffle chive.

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Service please!

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That is good, I think that's lovely. Well done.

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If you can do it like that every time, great.

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I want more now straightaway.

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Phil, Kirsty, big moment.

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-Let's step up, away. One turbot, one lamb.

-Yes, chef.

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Phil and Kirsty's mains both have to be at the pass at the same time.

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-Turbot in, Kirst.

-Turbot in, thank you.

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With Phil's turbot in the oven,

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Kirsty has minutes to seal and dress her lamb.

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Wait, wait, wait!

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You're putting the butter everywhere,

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all you are doing is burning it.

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You've not even added any colour to it, so get it coloured one side then turn it over.

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-Right.

-Is the turbot in the oven?

-Yes chef.

-OK.

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With six separate garnishes to bring together,

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Phil must work quickly and precisely.

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A knob of butter. Where has my spoon gone? Spoon, spoon, spoon.

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-OK, leave the sauce, now come off and start the dress.

-Yes, chef.

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Kirsty, come on! Over here, you're over here.

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Thinner, thinner, thinner.

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Next time I want you to cut a little bit softer than that.

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It looks like a butcher has got to it.

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Well done. That's a good first effort.

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Good seasoning on the sauce there, as well.

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Kirsty, another one straightaway.

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Phil, one turbot, one lamb away now, please.

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I'm finding it, er, incredibly hectic and incredibly exciting.

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Crazy...

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..but good.

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It is electric, it's like nothing I've ever seen in here, to be honest.

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How long have I got for two scallops?

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OK, now what? Large to smaller.

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-Take your time.

-Large to smaller.

-Yeah.

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Stop, stop.

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Stop. Yep, good.

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Perfect.

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Less dressing OK. You've got enough vinaigrette to sink the Titanic.

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That is very good, chef. What do you think?

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-Would you pay 20 quid for that?

-Definitely.

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I must admit, to start off with it did look quite heavy.

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It is covered in salad, but once you've actually

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got through the salad and find what's below, it's very good.

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Beautifully cooked scallops, but a little bit overdressed.

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The subtlety of simplicity wasn't there.

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Nick's done brilliantly well here.

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This isn't an easy dish to put together. It really isn't.

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It's very well cooked, very well seasoned, very well presented.

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Well done, Nick. Well done.

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Come on then, let's go, Phil.

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-Check sauce please, chef.

-Yes, chef.

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Good seasoning, well done.

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Let it build up, that's it.

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Where are you going to put the turbot, think about it.

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No place for the turbot.

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In here, and then there.

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OK, get these scallops on then,

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let's get the rest of the garnish on, Phil.

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Let's go then, quick, quick, quick. Fast hands now.

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You're falling a little bit behind.

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Stop. That is enough, more than enough.

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Well done, good work.

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I had the turbot.

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The initial thoughts are, it's very good.

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Very, very pretty dish.

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Bursting with flavour, it's got that softness.

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It is got that slipperiness. It's salty with butter.

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Lovely.

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This is a Michelin star dish,

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and we have a rugby star from Gloucester.

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I have got to say, for a man as big and hefty as Phil,

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with the inexperience he has,

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I am absolutely overjoyed for what he's done.

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I am actually about to put on three lamb.

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Chef wants it on, and left on one place.

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Don't move it around he says.

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You do listen, then?

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Of course, chef.

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Get the garnish on.

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In it goes, salt-and-pepper, a touch of lemon juice.

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Come on then, quickly Kirsty,

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-we are all waiting for you now.

-Right, chef.

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Get the heat in it, get the heat in it.

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It's stressful, of course it's stressful.

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Chef's shouting all the time for stuff.

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Kirsty, you ready to go then?

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Yes, chef.

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Let it build up. No, whoa, whoa, whoa!

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I'm not happy, I want to change it, chef.

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OK, Kirsty, off you go then. Now you have to play catch up, yeah.

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Yes, chef.

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Tighter, tighter.

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OK, we need speed now, otherwise this is going to get cold.

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-I want to slice this end.

-More.

-OK, on you go, Kirsty.

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That's lovely, looking good.

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I thought the jus was going to be very heavy,

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in fact it's not heavy at all.

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It's perfectly cooked altogether very tasty.

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There's a saltiness, and sharpness of olives in the sauce.

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There's little bits of mint in the vegetables,

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yet the meat itself is just falling apart.

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Absolutely stunning.

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Well done tonight. That's the end of service for you.

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I think you did well.

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There's plenty of things you can take from tonight.

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The reality is that's really just a warm-up.

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-Best of luck for tomorrow.

-Thank you, chef.

-Kirsty, well done.

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Excellent work.

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Phil and Nick, thank you.

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That was amazing! Oh my God!

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That has to be the hardest thing I think I have ever done.

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Wow, that is cooking to a whole new level.

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The bar was raised a long way today.

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My ankles are killing me.

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It was brilliant and it was also horrible.

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Now I'm feeling tired. Right now I want to go to bed.

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That is all I want to do.

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God, I think I was worried about putting weight on this series.

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I just took it all off tonight.

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I'm feeling really happy that I did that today,

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that was a fantastic experience.

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I just want to make sure nobody has a drink too many tonight,

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because tomorrow's going to be a very busy day.

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It's the morning of the celebrities' greatest challenge.

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In under five hours Michael Caines' protege, Sam Moody,

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his Michelin starred peers, Tom Kitchin, Nathan Outlaw,

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and John Campbell, and MasterChef Champion Mat Follas,

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will be taking their seats.

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After last nights challenge, I thought, how can it get tougher?

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I'm nervous, obviously.

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We've had cooking for allsorts on this show,

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but cooking the chefs is taking it to a real other level now.

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This is the final challenge before that final cook-off.

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We're at the end of the road.

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This is by far the toughest, for me, of the whole competition.

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-Morning.

-Morning chef.

-I hope you slept well?

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-Very well.

-Today is a different challenge.

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You'll be under pressure as soon as the day starts with regards to time.

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So, let's go.

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OK, Kirsty. You are doing the starter,

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which is the raviolo of Cornish lobster,

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with spring cabbage, and a lovely mushroom allevec,

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with a lobster bisque.

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Quite a lot to do today.

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You've also got to cook the lobsters, make the mousse,

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make the bisque,

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then make a mayonnaise sauce from some of the bisque reduction,

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and finally you've got to make the bisque sauce -

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the cappuccino affect.

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So all of that needs to be done in quite a concise amount of time.

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-You haven't got long.

-Never cooked anything like this, ever.

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When I cooked pasta for the children,

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our raviolis looked nothing like that.

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With over 30 different cooking processes,

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preparation is crucial.

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Look at that lovely orange colour.

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Kirsty starts with the lobster, which will be served two ways -

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cut into medallions,

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and also prepared as a mousse for the raviolo filling.

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-I want six cracking, lovely sized portions.

-Right.

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The rest you're just going to chop up, and put in the mousse,

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so doesn't matter, does it?

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OK, Phil. You'll be cooking one of my classic dishes,

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which is beef fillet, pan roasted,

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with a little fricassee of morel mushrooms, broad beans and peas,

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with a lovely truffle pomme puree and a Madeira sauce.

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Fantastic dish.

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Looks amazing, things which I'd love to eat,

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it's just the reality of trying to get it all together.

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Phil starts work on the Madeira sauce.

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That's it. Don't stir it too much now. Let the heat get through it.

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Nice colour, nice caramelisation.

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If you move it around, you cool the pan down, so just leave it.

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-Let it get hot then stir it.

-Yes, chef.

-OK?

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After last night, I'm not surprised at all

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about the kind of detail which has to go into it.

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And now the...pressure is on.

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Right.

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Nick's on dessert.

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An intricate dish of milk chocolate mousse,

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caramel and cardamom parfait with cardamom foam,

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milk chocolate, sprinkled with nougatine and a caramel spring.

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Look at the work that's gone into it.

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The mousses are beautifully balanced, the parfait frozen, OK?

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Technical detail in the spring,

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and the nougatine glace, which looks beautiful.

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How do you feel about that?

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I think I'm going to have a cup of tea!

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If you've got time!

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If you've got time, chef.

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I've got to get this mousse on early doors,

0:21:350:21:38

because it takes about 3.5 hours to set, so this is job numero uno,

0:21:380:21:45

as they say in the catering game.

0:21:450:21:48

Nick melts the milk chocolate and adds it to the boiling milk,

0:21:540:21:58

double cream and glucose mixture.

0:21:580:22:00

# Going round and round

0:22:020:22:04

# Round and round and round

0:22:040:22:06

# Round and round round and round... #

0:22:060:22:09

It needs to be blended to exactly the right consistency,

0:22:090:22:12

if it's to set, and have a shiny, smooth texture.

0:22:120:22:16

Fingers crossed they set.

0:22:200:22:22

Kirsty starts the raviolo filling, a lobster mousse,

0:22:250:22:28

made by blending double cream with lobster, scallop coral and celery.

0:22:280:22:33

Give it a shake.

0:22:350:22:36

OK, that's fine. We're going to take that out and put it in a bowl.

0:22:360:22:41

Now, I want you to fold in the rest of the ingredients,

0:22:410:22:43

so the lobster's got to go in, the celery's got to go in,

0:22:430:22:46

and, of course, the cabbage has got to go in.

0:22:460:22:49

OK, give it a good mix, that's it. Be vigorous. That's it.

0:22:490:22:52

OK, not too much, though!

0:22:520:22:54

Somewhere between where you were, and where you are.

0:22:540:22:57

OK, take it off the ice now, and give it a good stir.

0:22:570:23:01

Kirsty, I've seen your dish. It's bordering on lunacy.

0:23:030:23:07

Yeah, but I'm bordering on lunacy now, so we're kind of meshed.

0:23:070:23:11

How do you approach this?

0:23:110:23:13

I keep saying, it's got to be 45% fear, 55% excitement.

0:23:130:23:16

It's when it tips the other way, it's a problem.

0:23:160:23:19

And how are you at the moment?

0:23:190:23:20

48% fear, 52% excitement.

0:23:200:23:24

I have to make sure it doesn't tip over!

0:23:240:23:26

-It's going to get worse, isn't it?

-Yes!

0:23:260:23:28

-How intense is it going to get?

-That intense!

-Right, all right, Kirsty.

0:23:280:23:32

Phil's beef trimmings are still caramelising for his Madeira sauce.

0:23:320:23:38

OK, all that caramel's up, I can smell it.

0:23:380:23:40

After you've done the sliced mushrooms, add the cherry vinegar.

0:23:400:23:44

-Reduce that down to nothing, all right?

-Yes, chef.

0:23:440:23:46

Now, he needs to prep the other five elements of his dish.

0:23:480:23:52

Very nervous about the time left.

0:23:550:23:57

Things like this seem to take me an age.

0:23:570:24:00

With his mousse in the fridge,

0:24:040:24:06

Nick starts the tempering process to create the chocolate ring.

0:24:060:24:11

First, the chocolate has to be heated to exactly 45 degrees,

0:24:120:24:16

before being cooled back to 28 degrees.

0:24:160:24:20

It's all about the timings. It's got to be done at certain temperatures.

0:24:200:24:24

So it, so it's, er... So it shines.

0:24:240:24:27

Finally, the chocolate must be warmed back up

0:24:280:24:31

to precisely 32 degrees.

0:24:310:24:33

31, chef, 31.5. A minute.

0:24:350:24:38

Is that all right?

0:24:400:24:42

You're about one degree over.

0:24:440:24:46

-If you'd taken that off maybe 5-10 seconds earlier.

-OK.

0:24:460:24:49

A bit worried about his tempering of his chocolate.

0:24:510:24:53

He might've rushed that. He had more time than he realised.

0:24:530:24:56

You know, it's a bit of a patient thing, but hopefully it'll be OK.

0:24:560:25:00

Fiddly, innit?

0:25:060:25:08

HE TITTERS

0:25:090:25:10

Stand back.

0:25:130:25:14

Kirsty must now prepare the lobster bisque.

0:25:140:25:17

Basically, I'm cooking the veg for about 10 minutes, then adding the spices and tomatoes,

0:25:200:25:24

and I'm boiling all the pieces of lobster in oil.

0:25:240:25:27

I'm just working as fast as I can, but steadily,

0:25:270:25:30

in the hope that I'll get there on time.

0:25:300:25:32

Done hundreds of these on Masterchef.

0:25:380:25:40

TIMER BLEEPS

0:25:400:25:42

Hot, hot!

0:25:480:25:50

Kirsty? You've got 40 minutes to go.

0:25:540:25:57

-Mushrooms, tomato concasse, mayonnaise to make, OK?

-Right.

0:25:570:26:01

You've got to get the garnishes done in the next 20 minutes,

0:26:010:26:04

otherwise we're in trouble.

0:26:040:26:06

Oh, my God, look at this.

0:26:130:26:15

Kitchens like this are calm for a reason,

0:26:190:26:21

because they're well organised.

0:26:210:26:23

Today, we have thrown a spanner,

0:26:230:26:25

a firework, and a Molotov cocktail

0:26:250:26:28

into that kitchen, and it is no longer a calm place.

0:26:280:26:31

Tomorrow night, the journey ends.

0:26:360:26:40

First, they will have to survive the scrutiny of the chefs' table...

0:26:430:26:47

This is a daunting task.

0:26:470:26:48

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

0:26:480:26:52

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

0:26:520:26:55

I've got to start again, because I've just completely botched it.

0:26:550:26:59

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

0:26:590:27:01

Sorry, five minutes behind.

0:27:010:27:03

You're committed now, so let's go. You won the World Cup. This is easy!

0:27:030:27:08

Oh, come on, mate!

0:27:080:27:10

Get off me!

0:27:100:27:12

..then, either Kirsty, Nick, or Phil,

0:27:160:27:21

will be crowned Celebrity Masterchef Champion.

0:27:210:27:24

HE GROANS

0:27:240:27:27

For me, gorgeous.

0:27:310:27:34

Love it.

0:27:340:27:36

Good imagination. Good palate.

0:27:360:27:38

Our celebrity Masterchef Champion is...

0:27:450:27:49

Subtitles by Red Bee Media Ltd

0:28:160:28:19

E-mail [email protected]

0:28:190:28:22

A chance to catch up with the final week of Celebrity MasterChef 2011, as just three outstanding cooks remain. Now the finalists must take their food above and beyond as they face their toughest and most daunting tests yet.

Under the guidance of legendary head chef Michael Caines, the three finalists must cook for some of the country's top chefs at the at the two-Michelin-star Gidleigh Park. Before Michael will allow the finalists to cook for his peers, they face a culinary masterclass by the head chef himself. In a challenging dinner service, the final three must impress Michael's specially invited regular diners, who are affluent connoisseurs of food and wine with exacting standards.

Finally, the celebrities are challenged with their greatest culinary odyssey - The Chefs' Table. They must cook an exquisite three-course menu designed by two-Michelin-starred Michael Caines for some of the greatest chefs in the country. Tension is high in the kitchen as the finalists battle to overcome new techniques, working with unfamiliar ingredients in highly complex dishes that require the most acute attention to detail. Can the celebrities hold their nerve, or is the pressure to deliver too intense?

Only one can be crowned Celebrity MasterChef Champion 2011.


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