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 got to keep focused
0:00:13 > 0:00:15and, hopefully, that's what I'm going to do.
0:00:15 > 0:00:19These celebrities have reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:27It's all about just ramping it up, cooking better and better.
0:00:27 > 0:00:30I'm excited about the final hurdles
0:00:30 > 0:00:32and I want to make sure I finish strong.
0:00:32 > 0:00:35Cooking doesn't get tougher than this!
0:00:42 > 0:00:46MUSIC: "Theme from Palladio" by Karl Jenkins
0:00:49 > 0:00:53It's the penultimate MasterChef challenge.
0:00:53 > 0:00:56Kirsty, Phil and Nick
0:00:56 > 0:01:00are heading to the wilds of Dartmoor.
0:01:01 > 0:01:05Tomorrow, here at the two-Michelin star Gidleigh Park,
0:01:05 > 0:01:09they will face their most daunting test yet -
0:01:09 > 0:01:11the chefs' table.
0:01:11 > 0:01:15The 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 > 0:01:22My approach is, the food that leaves the kitchen
0:01:22 > 0:01:26has to be every 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 > 0:01:35Before he will allow them to cook for his peers,
0:01:35 > 0:01:39they face a master class 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.
0:01:49 > 0:01:52This is the number-one place in Britain at the minute,
0:01:52 > 0:01:55so, erm, yes, it's quite daunting.
0:01:56 > 0:02:00This is going to be hard and I'm not going to give up.
0:02:00 > 0:02:02I will give it my absolute all.
0:02:03 > 0:02:07This is a once-in-a-lifetime opportunity for our celebrities, as long as they don't mess up!
0:02:07 > 0:02:11I would not want to mess up in Michael's kitchen!
0:02:11 > 0:02:14MUSIC BUILDS TO CLIMAX
0:02:20 > 0:02:23- Hello. Welcome. How are you? - Very well.- Nice to see you all.
0:02:23 > 0:02:26You'll be cooking one of my signature dishes.
0:02:26 > 0:02:30Obviously, I can't have any compromise today with the quality
0:02:30 > 0:02:33and if it's not good enough, I'll send it back.
0:02:33 > 0:02:36So keep 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 > 0:02:43If you follow me, we'll set you on your task.
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 > 0:03:01celeriac and truffle puree with soy-truffle vinaigrette.
0:03:01 > 0:03:04Everything you do, you have to do to exacting standards.
0:03:04 > 0:03:10It's quicker to do it once than for me to ask you to do it again. Pay attention.
0:03:10 > 0:03:13Scallops... Start them off real hot and then slow them down.
0:03:13 > 0:03:17If you're worried about it, you can add a little drop of oil.
0:03:17 > 0:03:19- Oil stops it from burning. - Yes, Chef.
0:03:19 > 0:03:21Little bit of lemon juice.
0:03:21 > 0:03:24Now take them out and put them on a cloth.
0:03:26 > 0:03:29Spoonful, put it on the plate.
0:03:30 > 0:03:34Like that. OK? And then I want you to do a few dots.
0:03:34 > 0:03:39OK? Then all we're going to do is dress the scallops.
0:03:39 > 0:03:42Down, like this.
0:03:42 > 0:03:45And then your salad just going along the ridge.
0:03:45 > 0:03:47HE SIGHS
0:03:47 > 0:03:50All right, off we go. Have a little practice.
0:03:53 > 0:03:56I'm scared. I'm really scared.
0:03:56 > 0:03:59More scared than I've ever been!
0:03:59 > 0:04:05The most thing I'm most worried about is making a complete fool of myself.
0:04:05 > 0:04:09It'll be like, "You're in the final of MasterChef?! Look at you!"
0:04:11 > 0:04:14Phil, you're going to be cooking a braised turbot.
0:04:14 > 0:04:19It's a premium piece of fish here that we're letting you get your hands on!
0:04:20 > 0:04:24Phil will be cooking braised turbot with scallops,
0:04:24 > 0:04:30leek puree and wild mushrooms with a chive butter sauce.
0:04:30 > 0:04:35The first thing you want to do is brush that with lemon butter.
0:04:35 > 0:04:38Once you've brushed it with lemon butter, put it on the stove.
0:04:38 > 0:04:43When it comes up the boil, put it into the oven. Four minutes.
0:04:43 > 0:04:48- Yes.- As soon as the fish is in the oven, start getting your garnish on.
0:04:48 > 0:04:50The mushrooms take the longest to cook.
0:04:50 > 0:04:53And then in the other you're going to put spinach.
0:04:53 > 0:04:59Diced. You can leave it constantly in that pan.
0:04:59 > 0:05:02You've got your scallops here, as well. OK?
0:05:02 > 0:05:05And when that turbot comes out, you've got four minutes.
0:05:05 > 0:05:09Two minutes resting, then you've got to make the sauce,
0:05:09 > 0:05:11and you've got two minutes dressing.
0:05:11 > 0:05:13I know you're thinking, "Oh, my God."
0:05:13 > 0:05:17- That's one word I'm thinking! - Believe me, don't worry.
0:05:24 > 0:05:26What do you reckon?
0:05:28 > 0:05:29Easy, isn't it?
0:05:31 > 0:05:35It's going to be frantic. Five 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 > 0:05:41There's lot of little elements to come together,
0:05:41 > 0:05:44so the pressure's on, for sure.
0:05:44 > 0:05:48You know what I'm like with my delicate fingers!
0:05:48 > 0:05:51Kirsty, you've got a mammoth task in front of you.
0:05:51 > 0:05:56When I show you what to do, you're going to think, "I won't be able to do that."
0:05:56 > 0:06:00Kirsty will also be preparing a main -
0:06:00 > 0:06:01roast Dartmoor lamb
0:06:01 > 0:06:04with 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 > 0:06:15Wow!
0:06:15 > 0:06:16OK.
0:06:16 > 0:06:19That's beautifully cooked medium rare.
0:06:19 > 0:06:22Bit of butter and you're going to put your meat on there.
0:06:22 > 0:06:26- It literally only needs sealed, otherwise you'll overcook it?- Yes.
0:06:26 > 0:06:28- We've done the magic for you.- Yes.
0:06:28 > 0:06:32- It doesn't mean you're not going to have something to worry about.- OK.
0:06:32 > 0:06:35When it's sealed, you're going to take this pesto
0:06:35 > 0:06:39and you're going to brush one half.
0:06:39 > 0:06:43And then you're going to impregnate into that - that.
0:06:43 > 0:06:45OK?
0:06:47 > 0:06:51I want you to try and cut it as thin as you can, but not too thin.
0:07:00 > 0:07:03That just looks amazing.
0:07:03 > 0:07:08The hardest thing is getting it all to come together on the plate and remembering each stage.
0:07:08 > 0:07:11Phew!
0:07:11 > 0:07:14JOYOUS CLASSICAL MUSIC
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'll have to impress these specially-invited regular diners.
0:07:34 > 0:07:38The clientele at Gidleigh Park are affluent connoisseurs of food and wine
0:07:38 > 0:07:43and they come here because they know they're going to get a wonderful experience.
0:07:44 > 0:07:47It's going to be a tough task.
0:07:49 > 0:07:52TENSE MUSIC
0:07:55 > 0:07:59The first table's coming through now, OK? So let's get settled.
0:07:59 > 0:08:03You're definitely going to get a dish on ever course.
0:08:03 > 0:08:05It's going to happen, it's a fact.
0:08:12 > 0:08:17- Starters away! Two scallops, one quail!- Yes, Chef.
0:08:18 > 0:08:22Careful hand with the seasoning. Watch. Nice little touch.
0:08:22 > 0:08:27Put it where you want it to be. Use your fingertips.
0:08:28 > 0:08:30Scallops in.
0:08:31 > 0:08:34The other way, though.
0:08:37 > 0:08:41Good shake. Good shake. This one, as well.
0:08:41 > 0:08:44OK, Nick. OK, let's go.
0:08:46 > 0:08:50Light touch. Dress it too much in advance, you kill the salad.
0:08:50 > 0:08:52Scallops out, then.
0:08:52 > 0:08:55It's the chaos of everyone...
0:08:55 > 0:08:59They're all so well-oiled, they all know what they're doing,
0:08:59 > 0:09:02and I just feel like the new boy at school.
0:09:03 > 0:09:06It's all about confidence.
0:09:06 > 0:09:08That's fine. That's OK.
0:09:10 > 0:09:14Closer together. Start large to small. OK.
0:09:18 > 0:09:21That's it. That's it. Lovely.
0:09:21 > 0:09:24And then truffle chive.
0:09:24 > 0:09:27Service, please!
0:09:28 > 0:09:31Lovely. Well done. If you can do it like that every time, great!
0:09:31 > 0:09:34I want one more now, straight away.
0:09:34 > 0:09:39OK, Phil, Kirsty! Big moment! Let's step up. Away!
0:09:39 > 0:09:41- One turbot and one lamb. - CHEFS: Yes, Chef!
0:09:41 > 0:09:43Phil and Kirsty's mains
0:09:43 > 0:09:47both have to be at the pass at the same time.
0:09:48 > 0:09:50BACKGROUND CHATTER
0:09:50 > 0:09:53Turbot in, Kirst. KIRSTY: Turbot in. Thank you.
0:09:53 > 0:09:59With Phil's turbot in the oven, Kirsty has minutes to seal and dress her lamb.
0:10:00 > 0:10:03Whoa, whoa! Wait, wait, wait, wait!
0:10:03 > 0:10:07All you're doing is burning it. You've not even added any colour.
0:10:07 > 0:10:09- Get it coloured and turn it over. - Right.
0:10:09 > 0:10:12- Is the turbot in the oven? - Yes, Chef.- OK.
0:10:12 > 0:10:15With six garnishes to bring together,
0:10:15 > 0:10:18Phil must work quickly and precisely.
0:10:18 > 0:10:23Knob of butter. Where's my spoon? Spoon, spoon, spoon...
0:10:30 > 0:10:33- OK, leave the sauce. Start to dress. - Yes, Chef.
0:10:33 > 0:10:37- Kirsty!- Yes?- Come on!- Sauce. - You're over here.
0:10:43 > 0:10:48Thinner. Thinner. Thinner. Next time, I want you to cut it a little bit softer.
0:10:48 > 0:10:50It looks like a butcher's got to it.
0:11:02 > 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 > 0:11:13Kirsty, another one straight away. Phil! One turbot, one lamb, away now, please!
0:11:15 > 0:11:22Er, I'm finding it incredibly hectic and incredibly exciting!
0:11:22 > 0:11:24Crazy.
0:11:25 > 0:11:27But good!
0:11:27 > 0:11:30It's electric, mate. It's, er...
0:11:30 > 0:11:33It's like nothing I've ever seen, in here, to be honest.
0:11:33 > 0:11:37- How long have I got for two scallops?- I'll check.
0:11:41 > 0:11:45OK, now watch. Large to smaller. Take your time.
0:11:45 > 0:11:48- Large to smaller.- Yes.
0:11:48 > 0:11:50Stop.
0:11:50 > 0:11:51Stop.
0:11:51 > 0:11:53Stop.
0:11:53 > 0:11:55Stop. Yes. Good.
0:11:55 > 0:11:57Perfect.
0:12:00 > 0:12:02Less dressing, OK?
0:12:02 > 0:12:06You've got enough vinaigrette to sink the Titanic.
0:12:09 > 0:12:13That's very good. Would you pay £20 for that?
0:12:13 > 0:12:15Definitely!
0:12:15 > 0:12:17Right.
0:12:24 > 0:12:29I must admit, to start off with, it did look quite heavy and it's covered in salad,
0:12:29 > 0:12:35but once you get through the salad and you 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.
0:12:47 > 0:12:52Nick's done brilliantly well, John. This is not an easy dish to put together.
0:12:52 > 0:12:56Very well cooked, well seasoned, very well presented.
0:12:56 > 0:12:58Well done, Nick. Well done.
0:13:00 > 0:13:03Let's go, Phil!
0:13:04 > 0:13:07Check sauce, please, Chef?
0:13:08 > 0:13:10Good seasoning. Well done.
0:13:12 > 0:13:14Let it build up. That's it.
0:13:14 > 0:13:18Where are you going to put the turbot, though? Think about it. No place for the turbot.
0:13:20 > 0:13:23Here and then there.
0:13:23 > 0:13:27OK, get these scallops on, then. Let's get the rest of the garnish on, Phil.
0:13:28 > 0:13:30Let's go. Quick, quick. Fast hands now.
0:13:30 > 0:13:33You're falling a little bit behind.
0:13:36 > 0:13:40That's enough. More than enough. Well done. Good work.
0:13:48 > 0:13:50I had the turbot.
0:13:50 > 0:13:53The initial thoughts are, it's very good.
0:13:54 > 0:13:58Very, very pretty dish, bursting with flavour.
0:13:58 > 0:14:02It's got that softness, that slipperiness,
0:14:02 > 0:14:04it's salty with butter.
0:14:04 > 0:14:06Lovely.
0:14:06 > 0:14:08This is a Michelin-star dish
0:14:08 > 0:14:11and we have a rugby star from Gloucester,
0:14:11 > 0:14:17and I've got to say, for a man as big and hefty as Phil, with the unique experience he has,
0:14:17 > 0:14:21I am absolutely overjoyed for what he's done.
0:14:23 > 0:14:28What I'm doing, I am actually about to put on three lamb.
0:14:28 > 0:14:31Chef wants it on and left on the one place.
0:14:31 > 0:14:34"Don't move it around" he says.
0:14:34 > 0:14:36You do listen, then?!
0:14:36 > 0:14:38Of course, Chef!
0:14:39 > 0:14:43Get the garnish on. In it goes. Salt, pepper, touch of lemon juice.
0:14:43 > 0:14:46Quickly, Kirsty. We're all waiting for you now.
0:14:46 > 0:14:49- Right, Chef.- Get the heat in it. Get the heat in it.
0:14:49 > 0:14:53Of course it's stressful! Chef's shouting all the time for stuff!
0:14:54 > 0:14:57- Kirsty, are you ready to go there? - Yes, Chef.
0:15:00 > 0:15:03Let it build up. No, no! Whoa!
0:15:03 > 0:15:06I'm not happy with that. I want to change it, Chef.
0:15:07 > 0:15:10OK, Kirsty, off you go, then. Now you've got to play catch up.
0:15:10 > 0:15:11Yes, Chef!
0:15:14 > 0:15:15Potato. Potato.
0:15:15 > 0:15:20We need speed now, otherwise it's going to get cold. I want to slice and send.
0:15:20 > 0:15:23OK, on you go, Kirsty.
0:15:26 > 0:15:29That's lovely. Looking good.
0:15:36 > 0:15:39I thought the jus was going to be heavy. It's not heavy at all.
0:15:39 > 0:15:44It's very good. It's perfectly cooked and altogether very tasty.
0:15:48 > 0:15:51There's a saltiness and sharpness of olives in the sauce.
0:15:51 > 0:15:54And there's little bits of mint in the vegetables.
0:15:54 > 0:15:58The meat itself is just falling apart.
0:15:58 > 0:16:01Absolutely stunning.
0:16:09 > 0:16:12Well done. That's the end of service for you. You did well.
0:16:12 > 0:16:16There's plenty of things you can take from tonight.
0:16:16 > 0:16:19But the reality is, that's really just a warm-up.
0:16:19 > 0:16:23- Best of luck for tomorrow. - KIRSTY: Thank you, Chef.- Well done.
0:16:23 > 0:16:27- Excellent work. Phil. Well done, Nick.- ALL: Thank you.
0:16:27 > 0:16:32That was amazing! Oh, my God!
0:16:33 > 0:16:37That has to be the hardest thing I think I've ever done.
0:16:37 > 0:16:40THEY LAUGH
0:16:42 > 0:16:45Wow! That is, er,
0:16:45 > 0:16:48cooking 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 > 0:16:58It was brilliant and it was also horrible.
0:16:58 > 0:17:00Now I'm feeling tired!
0:17:00 > 0:17:04Right now, I want to go to bed! That's all I want to do.
0:17:04 > 0:17:07God, I was worried about putting weight on.
0:17:07 > 0:17:09I think I just took it all off tonight!
0:17:09 > 0:17:13I'm feeling really happy that I did that today. That was a fantastic experience.
0:17:13 > 0:17:16I'll make sure that nobody drinks too many tonight
0:17:16 > 0:17:19because tomorrow's going to be a very busy day.
0:17:23 > 0:17:25DRAMATIC STRING MUSIC
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's protege Sam Moody,
0:17:44 > 0:17:47his Michelin-starred peers
0:17:47 > 0:17:50Tom Kitchin, Nathan Outlaw and John Campbell,
0:17:50 > 0:17:53and MasterChef Champion Mat Follas
0:17:53 > 0:17:55will be taking their seats.
0:17:55 > 0:18:02After last night's challenge, I thought, "How can it get tougher?"
0:18:03 > 0:18:07I'm nervous, obviously. We've had cooking for allsorts,
0:18:07 > 0:18:12but cooking for chefs is taking it to a real 'nother level now.
0:18:13 > 0:18:18This is the final challenge before that final cook-off.
0:18:18 > 0:18:20We're at the end of the road
0:18:20 > 0:18:26and this is by far the toughest, for me, of the whole competition.
0:18:26 > 0:18:29MUSIC BUILDS TO CLIMAX
0:18:33 > 0:18:34- Morning.- Morning, Chef.
0:18:34 > 0:18:38- I hope you slept well.- Very well. - Today's 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 > 0:18:45Let's go.
0:18:48 > 0:18:50OK, Kirsty, you're doing the starter,
0:18:50 > 0:18:54which is a raviolo Cornish lobster with spring cabbage
0:18:54 > 0:18:58and a lovely mushroom a la Grecque with a lobster bisque.
0:18:58 > 0:19:02There's quite a lot to do. You've got to cook the lobsters,
0:19:02 > 0:19:04make the mousse, make the bisque,
0:19:04 > 0:19:08then make a mayonnaise sauce from some of the bisque reduction.
0:19:08 > 0:19:12Finally, you've got to make the bisque sauce, the cappuccino effect.
0:19:12 > 0:19:17All of that needs to be done in quite a concise amount of time, so you haven't got long.
0:19:17 > 0:19:20Never cooked anything like this, ever!
0:19:20 > 0:19:26When I cooked pasta with the children years ago, our ravioli 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 > 0:19:43Kirsty starts with the lobster, which will be served two ways -
0:19:43 > 0:19:45cut into medallions
0:19:45 > 0:19:49and also prepared as a mousse for the raviolo filling.
0:19:49 > 0:19:53- I want six cracking, lovely-sized portions.- Right.
0:19:53 > 0:19:57The rest, you'll chop up and put in the mousse, so it doesn't really matter.
0:20:02 > 0:20:05OK, Phil, you'll be cooking one of my classic dishes,
0:20:05 > 0:20:10which is beef fillet, pan-roasted, with a fricassee of morel mushrooms,
0:20:10 > 0:20:15broad beans and peas with a lovely truffle pomme puree in a Madeira sauce.
0:20:15 > 0:20:19Fantastic dish. Looks amazing. Things which I'd love to eat.
0:20:19 > 0:20:23It's just the reality of trying to get it all together.
0:20:25 > 0:20:29Phil starts work on the Madeira sauce.
0:20:29 > 0:20:32Cook it. Don't stir it too much. Let the heat get through it.
0:20:32 > 0:20:38Nice colour. Nice caramelisation. If you move it around, you cool the pan down, so just...
0:20:38 > 0:20:41- Leave it.- ..get it hot, then stir it. - Yes, Chef.- OK?
0:20:41 > 0:20:46After last night, I'm not surprised at all about the amount of detail
0:20:46 > 0:20:48which has got to go into it.
0:20:48 > 0:20:52And now the pressure is on.
0:20:54 > 0:20:56Right. HE SIGHS
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 > 0:21:08milk chocolate sprinkled with nougatine,
0:21:08 > 0:21:11and a caramel spring.
0:21:11 > 0:21:16Look at the work that's gone into it. The mousses are balanced and the parfait should be frozen.
0:21:16 > 0:21:21A little bit of technical detail in the spring and the nougatine glace, which looks beautiful.
0:21:21 > 0:21:26- How do you feel about that?- I think I'm going to have a cup of tea!
0:21:26 > 0:21:28If you've got time!
0:21:28 > 0:21:30- If you've got time!- Yes, Chef.
0:21:34 > 0:21:37I've got to get this mousse on early doors
0:21:37 > 0:21:41because it takes about three and a half hours to set,
0:21:41 > 0:21:45so, erm, this is job numero uno.
0:21:45 > 0:21:48As they say in the catering game!
0:21:52 > 0:21:54Yep.
0:21:54 > 0:21:56Nick melts the milk chocolate
0:21:56 > 0:22:01and adds it to the boiling milk, double 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 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 > 0:22:17if it's to set and have a shiny, smooth texture.
0:22:20 > 0:22:22Fingers crossed they set.
0:22:24 > 0:22:27Kirsty starts the raviolo filling -
0:22:27 > 0:22:31a lobster mousse, made by blending double cream with the lobster,
0:22:31 > 0:22:34scallop coral and celery.
0:22:34 > 0:22:36Give it a shake.
0:22:36 > 0:22:40OK, that's fine. Take that out and put it in a bowl.
0:22:40 > 0:22:43Now I want you to fold in the rest of the ingredients.
0:22:43 > 0:22:49The lobster's got to go in, the celery and the cabbage.
0:22:49 > 0:22:52OK, give it a good mix in. That's it. Be vigorous.
0:22:52 > 0:22:57That's it. OK, not too much. Somewhere 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 > 0:23:11I'm bordering on lunacy now, so we're kind of meshed!
0:23:11 > 0:23:13How do you approach this?
0:23:13 > 0:23:17I keep saying it's got to be 45 percent fear, 55 percent excitement.
0:23:17 > 0:23:20- When it tips the other way, it's a problem.- And how are you?
0:23:20 > 0:23:26I'm 48 fear, 52 excitement! I've just got 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!- All right, Kirsty.
0:23:33 > 0:23:37Phil's beef trimmings are still caramelising for his Madeira sauce.
0:23:37 > 0:23:39That's it. Smell it.
0:23:39 > 0:23:43After you've done the mushrooms, add the cherry vinegar.
0:23:43 > 0:23:47- You've got to reduce that right down to nothing, all right?- Yes, Chef.
0:23:48 > 0:23:54Now he needs to prep the other five elements of his dish.
0:23:54 > 0:23:56I'm very nervous about the time left.
0:23:56 > 0:24:00Things like this seem to take me an age.
0:24:05 > 0:24:06With his mousse in the fridge,
0:24:06 > 0:24:12Nick 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 > 0:24:21It's all about the timings.
0:24:21 > 0:24:24It's got to be done at certain temperatures
0:24:24 > 0:24:28so it's, er, so it shines.
0:24:28 > 0:24:31Finally, the chocolate must be warmed back up
0:24:31 > 0:24:34to precisely 32 degrees.
0:24:34 > 0:24:39- 31, Chef. 31.5.- Coming up.
0:24:40 > 0:24:42Is that all right?
0:24:44 > 0:24:46You're about one degree over.
0:24:46 > 0:24:51- You could've taken that off maybe five, ten seconds earlier.- OK.
0:24:51 > 0:24:53Bit worried about his tempering.
0:24:53 > 0:24:56He had a bit more time than he realised.
0:24:56 > 0:25:02It's a bit of a patient thing, but, hopefully, it'll be OK.
0:25:07 > 0:25:09Fiddly, innit?!
0:25:12 > 0:25:14Stand back.
0:25:14 > 0:25:17Kirsty must now prepare the lobster bisque.
0:25:20 > 0:25:24I'm cooking the veg for about ten minutes, then adding the spices and the tomatoes.
0:25:24 > 0:25:28I'm boiling all the pieces of, er, lobster in oil.
0:25:28 > 0:25:33I'm working as fast as I can, but steadily, in the hope that I'll get there in time.
0:25:36 > 0:25:39I've done hundreds of these on MasterChef.
0:25:39 > 0:25:42BEEPING
0:25:48 > 0:25:50Hot, hot.
0:25:53 > 0:25:57- Kirsty.- Yes, Chef? - You've got 40 minutes.- Yes, Chef.
0:25:57 > 0:26:01- You've got a la Grecque mushrooms, tomato concasse, mayonnaise to make. - Right.
0:26:01 > 0:26:07We've got to get the garnish done within the next 20 minutes, otherwise we're in trouble.
0:26:13 > 0:26:16Oh, my God. Look at this.
0:26:19 > 0:26:23Kitchens like this are calm for a reason, because they're well organised.
0:26:23 > 0:26:25Today, we have thrown a spanner,
0:26:25 > 0:26:29a firework and a Molotov cocktail into that kitchen
0:26:29 > 0:26:32- and it is no longer a calm place. - PANS CLANG
0:26:35 > 0:26:39DRAMATIC STRING MUSIC
0:26:43 > 0:26:46With 20 minutes to service,
0:26:46 > 0:26:49the chefs take their places.
0:26:51 > 0:26:54Just looking around the table, goodness me,
0:26:54 > 0:26:57this is a daunting task!
0:26:57 > 0:27:01I'm sure they're all heart-in-the-mouths in there.
0:27:02 > 0:27:05These are expensive ingredients on the menu.
0:27:05 > 0:27:08You don't want to muck them up, especially for guys like us,
0:27:08 > 0:27:11because we expect it to be on the money.
0:27:11 > 0:27:15It's a huge challenge. These dishes have simple descriptions
0:27:15 > 0:27:17but they're very challenging.
0:27:17 > 0:27:20With Michael's food, nothing's straightforward.
0:27:20 > 0:27:23It'll be interesting to see how they cope with this menu.
0:27:23 > 0:27:26Michael takes everything seriously in the kitchens of Gidleigh.
0:27:26 > 0:27:28They'll be feeling the pressure.
0:27:28 > 0:27:32If they're not, he'll be making sure they are!
0:27:40 > 0:27:43We need to get on. We've fallen behind. I'm a little bit worried.
0:27:43 > 0:27:4620 minutes. The raviolo takes at least ten minutes.
0:27:46 > 0:27:51Then you go straight into service. We've got the mayonnaise and the lobster sauce to go.
0:27:52 > 0:27:56- What's next?- Make the ravelinos. - Raviolos.- Whatever they're called.
0:27:56 > 0:27:59You've got to make raviolo yet?
0:27:59 > 0:28:02- Yes.- MICHAEL: Do that now.
0:28:03 > 0:28:07Nick needs to make his caramel spirals.
0:28:35 > 0:28:39No. We've got to start again. I've completely bodged it.
0:28:40 > 0:28:43So that's a bit of an issue.
0:28:53 > 0:28:57- We should be up on the service now for this, Kirsty. - Sorry. Five minutes behind.
0:28:57 > 0:29:02No. It's going to take at least ten minutes now, OK?
0:29:05 > 0:29:07Concasse in the pan. Salt, pepper.
0:29:07 > 0:29:10Put your lobster raviolos down as soon as they hit the pan.
0:29:12 > 0:29:16- Chef, do I need to use a twizzler? - What's "twizzler"?- Whisk!- Thank you.
0:29:16 > 0:29:19Two Michelin stars, you don't know what a twizzler is?!
0:29:19 > 0:29:23I'm thinking, "I've never heard of twizzler before!"
0:29:23 > 0:29:27My brain is in that ravioli, I tell you!
0:29:30 > 0:29:35Your raviolo has got three minutes. You've got to get the mayonnaise on the plate and start dressing.
0:29:37 > 0:29:38Beautiful.
0:29:46 > 0:29:52Keep the plates nice and clean, otherwise you've got to go back and clean them. Keep going.
0:29:59 > 0:30:01That is beautiful, Kirsty.
0:30:01 > 0:30:06Chives and truffle sprinkled round the outside, and then you go, OK?
0:30:08 > 0:30:11- Thank you so much! - That's really good work.
0:30:11 > 0:30:14- Well done.- Ah, God!
0:30:14 > 0:30:16ATMOSPHERIC MUSIC
0:30:27 > 0:30:32Kirsty's starter is a Cornish lobster raviolo on spring cabbage,
0:30:32 > 0:30:35lobster medallions on tomato concasse
0:30:35 > 0:30:40served with a lobster bisque and mushrooms a la Grecque.
0:30:40 > 0:30:45You can see there's a lovely filling. It looks like they've got the thickness of the pasta right.
0:30:45 > 0:30:48- Tasty.- Mm.
0:30:51 > 0:30:54It's got lightness of touch, the seasoning's there.
0:30:54 > 0:30:58Great balance and flavour, nothing's too overpowering.
0:30:58 > 0:31:00It's where it should be. It's great.
0:31:00 > 0:31:04The bisque is spot on. The aroma that came off the plate
0:31:04 > 0:31:08was the thing that really stood out as they were put in front of us.
0:31:08 > 0:31:11The challenge is getting the lobster to perfection
0:31:11 > 0:31:13and I think whoever's done this is very talented.
0:31:18 > 0:31:22- Hello.- JOHN: Hello, Kirsty. - Hello. Hi.
0:31:22 > 0:31:26I think by the clear example of what we've got left on our plates
0:31:26 > 0:31:29- is testament to how good that was. - Good. I'm glad you enjoyed it.
0:31:29 > 0:31:32Couldn't criticize the dish at all.
0:31:32 > 0:31:35- As a fellow Scot, I am so proud of you.- Aww!
0:31:35 > 0:31:38Honestly, you've just nailed it today!
0:31:38 > 0:31:40There wasn't one criticism at all.
0:31:40 > 0:31:44I learned so much in that last three hours. It was amazing.
0:31:44 > 0:31:47It was a real treat. Treat.
0:31:47 > 0:31:51- Many, many congratulations. - Thank you very much. Thank you.
0:31:51 > 0:31:53UPLIFTING MUSIC
0:32:00 > 0:32:04I am so delighted that they liked it.
0:32:06 > 0:32:09That is probably the most intense
0:32:09 > 0:32:11three hours in the kitchen I've ever spent.
0:32:13 > 0:32:16It was just an extraordinary experience.
0:32:25 > 0:32:29Phil's main is next.
0:32:32 > 0:32:36- That's good. I would take these out. - Yes, Chef.
0:32:36 > 0:32:39The beef fillets must be finished in the oven
0:32:39 > 0:32:42to a perfect medium rare.
0:32:42 > 0:32:44You're committed now, so let's go.
0:32:44 > 0:32:48Three minutes on the timer for the beef. Everything else has got to be halved.
0:32:50 > 0:32:53Start now working your pomme puree.
0:32:53 > 0:32:55Start off with your bit of truffle juice,
0:32:55 > 0:32:58add a little bit of truffle oil, add some butter
0:32:58 > 0:33:00and warm it through.
0:33:02 > 0:33:05Just give everything a stir up top, make sure it's nice and hot.
0:33:05 > 0:33:08Start thinking about getting things onto trays.
0:33:09 > 0:33:12Check your beef, make sure it's hot. Don't serve cold food.
0:33:17 > 0:33:21Put it to the bottom of your lip. We want it warm.
0:33:21 > 0:33:24- Happy with that.- OK.- Good, Chef.
0:33:29 > 0:33:32Let's go. We've got to get it out hot, Chef.
0:33:35 > 0:33:39- Pomme puree on the plate, down through the middle.- Yes, Chef.
0:33:40 > 0:33:43I need some speed now, otherwise we'll be serving cold food.
0:33:44 > 0:33:48Almost over the game line. Let's go. Come on.
0:33:49 > 0:33:50That's it.
0:33:52 > 0:33:55You won the World Cup! This is easy!
0:33:56 > 0:33:59Handsome. Handsome dish.
0:33:59 > 0:34:01Are you happy with this, Phil?
0:34:01 > 0:34:03Yes, Chef.
0:34:04 > 0:34:06Well done.
0:34:06 > 0:34:10- Proper job.- Thank you. - I thought the cooking was excellent.
0:34:10 > 0:34:15I tell you, I think that's one of the best things I've ever done, that.
0:34:29 > 0:34:33Phil's main course is a fillet of Devonshire beef
0:34:33 > 0:34:36on truffle potato puree, asparagus,
0:34:36 > 0:34:40broad beans, roasted shallots and morel mushrooms
0:34:40 > 0:34:43served with a Madeira sauce.
0:34:43 > 0:34:46The presentation of this dish, that's the style I like,
0:34:46 > 0:34:50where it's rustic-looking, but it's all meant to be.
0:34:53 > 0:34:55The sauce is there.
0:34:56 > 0:35:00The Madeira sauce is bang on for me. Lovely, sweet. Really nice.
0:35:00 > 0:35:04The pomme puree brings the sauce into everything perfectly
0:35:04 > 0:35:08so you get the wonderful earthiness and richness. It's a lovely dish.
0:35:08 > 0:35:11Very, very high standard of cooking again.
0:35:11 > 0:35:14I think the beef is cooked well.
0:35:14 > 0:35:19I maybe have a few questions around the slightly overcooked asparagus,
0:35:19 > 0:35:22but overall, I think it's a fantastic effort.
0:35:31 > 0:35:34- Hi, Phil.- Good afternoon. - I thought it was very nice,
0:35:34 > 0:35:37sort of that rustic style, but very neat,
0:35:37 > 0:35:40which is a surprise with big guys.
0:35:40 > 0:35:42It's a bit difficult to do things like that.
0:35:42 > 0:35:45We thought the Madeira was really well balanced.
0:35:45 > 0:35:47To get great flavours into a sauce is difficult,
0:35:47 > 0:35:50but to have it balanced with the rest of the ingredients,
0:35:50 > 0:35:52very, very good. Well accomplished.
0:35:52 > 0:35:55It's been a privilege for me to be able to cook for you.
0:35:55 > 0:35:59Thank you very much. ALL: Thank you.
0:35:59 > 0:36:01UPLIFTING MUSIC
0:36:09 > 0:36:12D'you know, I'm feeling tired
0:36:12 > 0:36:15and a little bit mentally drained,
0:36:15 > 0:36:19but I have to say the experience was fantastic.
0:36:21 > 0:36:25It has to be the absolutely highlight of all MasterChef for me.
0:36:25 > 0:36:28Absolutely brilliant.
0:36:32 > 0:36:37I'm just about to start making these springs, which I've messed up once.
0:36:37 > 0:36:42So, yes, I'm, er, I'm quite nervous about this part.
0:36:42 > 0:36:45TENSE MUSIC
0:36:52 > 0:36:55Oh, mate!
0:36:59 > 0:37:04Oh, come on, Nicky! Come on, mate! Sort it out, will ya?!
0:37:05 > 0:37:07Get off me!
0:37:10 > 0:37:13Oh, come on, mate!
0:37:28 > 0:37:32- Well done, mate. - You wouldn't want that in your engine, though, would you?
0:37:32 > 0:37:35It looks like an element out of an old kettle!
0:37:39 > 0:37:41Stop.
0:37:47 > 0:37:49Well done.
0:37:49 > 0:37:52- How you doing? - I'm just about to plate up.- Good.
0:37:53 > 0:37:56This is crucial you get this right.
0:37:56 > 0:37:59That's it. Turn it around.
0:38:00 > 0:38:04Just a little bit here.
0:38:06 > 0:38:08There you go. OK. Good.
0:38:13 > 0:38:16Ohh! Careful, Careful, Careful! Not from a great height.
0:38:16 > 0:38:20Once you sprinkle the hundreds and thousands on, it won't show!
0:38:22 > 0:38:24Take your time.
0:38:27 > 0:38:30OK, good.
0:38:34 > 0:38:37OK, two minutes now.
0:38:37 > 0:38:43Get your foam on. Nice, steady hand. Fill it up from the middle.
0:38:43 > 0:38:46I want a peak in the middle. That's it.
0:38:49 > 0:38:54- What have we got to go on here now? - Just my, er, caramel springs now.
0:38:56 > 0:38:59Beautifully done. Well done.
0:39:00 > 0:39:04- I don't like the spring on this one. - I've got another spring here.- OK.
0:39:04 > 0:39:07Ohh! I did have another spring, Chef!
0:39:10 > 0:39:12OK, service, then.
0:39:14 > 0:39:18- Good work.- Thanks a lot, mate. Cheers. Really appreciate that.
0:39:32 > 0:39:35Nick's dessert is a milk chocolate mousse
0:39:35 > 0:39:38served between two layers of nougatine,
0:39:38 > 0:39:41caramel and cardamom parfait with cardamom foam,
0:39:41 > 0:39:44milk chocolate sprinkled with nougatine
0:39:44 > 0:39:46and topped with a caramel spring.
0:39:46 > 0:39:51It looks good. It's very neat, very even.
0:39:51 > 0:39:52Good work.
0:40:02 > 0:40:05I think what they've done here is amazing.
0:40:05 > 0:40:07There's lots of techniques on this dish,
0:40:07 > 0:40:12something that, even for me, would be difficult and I think they've done very well.
0:40:12 > 0:40:15The temper on the chocolate, the foam that's still holding,
0:40:15 > 0:40:19it's revealing everything that you need to do in a dish. Proper dish.
0:40:19 > 0:40:22There's a phenomenal amount of work on that plate,
0:40:22 > 0:40:27so for an amateur chef to have achieved that in a morning is really quite incredible.
0:40:27 > 0:40:29A very, very controlled piece of cooking.
0:40:29 > 0:40:33Bordering on absolutely excellent, I would say.
0:40:40 > 0:40:41- Hi, guys.- ALL: Hi.
0:40:41 > 0:40:44Having worked on pastry at Gidleigh for two years,
0:40:44 > 0:40:48I know the amount of work that goes into all the little elements in that dish,
0:40:48 > 0:40:50so for you to have pulled that off so well
0:40:50 > 0:40:53is really an amazing testament to yourself.
0:40:53 > 0:40:57I was a little bit worried there, you know, with the old springs!
0:40:57 > 0:41:01We had a couple of runs! So, er, it was a worry!
0:41:01 > 0:41:03We didn't notice anything. I've got to say,
0:41:03 > 0:41:07all the chefs here are suitably impressed. Well done.
0:41:07 > 0:41:09Thank you very much. Thank you.
0:41:09 > 0:41:11UPLIFTING MUSIC
0:41:18 > 0:41:21That was probably the hardest thing I've done so far,
0:41:21 > 0:41:25walking in there with all them chefs. I can't explain it.
0:41:25 > 0:41:28It's like playing football with a Premiership star or something,
0:41:28 > 0:41:32just going, "What are you on about?" That's what I thought it'd be like.
0:41:32 > 0:41:35They said some really lovely things and that's all you want.
0:41:35 > 0:41:38If someone says something nice, you can't do better than that,
0:41:38 > 0:41:40so I'm really happy. Really happy.
0:41:44 > 0:41:47What we've seen today, what we saw last night
0:41:47 > 0:41:50are three cooks just getting better and better.
0:41:50 > 0:41:53I think Kirsty's had a cracking couple of days.
0:41:53 > 0:41:56I think she must truly believe in herself now.
0:41:56 > 0:42:01There's so many things you can take from this. One of the things is that
0:42:01 > 0:42:03people here are passionate about what they do.
0:42:03 > 0:42:05So it's taking that into the final
0:42:05 > 0:42:09and not letting fear override the passion and the excitement.
0:42:10 > 0:42:12For Phil, a huge accomplishment.
0:42:12 > 0:42:16The food that he cooked today is the food that he truly loves!
0:42:16 > 0:42:18I think it's been a great day.
0:42:18 > 0:42:23I haven't let myself down, didn't let Michael down. I'm really proud of what I've done.
0:42:24 > 0:42:27For Nick, the last two days have been an epiphany.
0:42:27 > 0:42:30The dessert today is testimony to it.
0:42:30 > 0:42:34I think we all learnt a lot over these two challenges,
0:42:34 > 0:42:39the experience more than anything, just the hustle and bustle of it all, it was fantastic.
0:42:39 > 0:42:43I tell you what, I think it deserves a little bit of a team hug!
0:42:43 > 0:42:46KIRSTY: No crushing! NICK: No crushing, big man!
0:42:46 > 0:42:49Any one of these is worthy of that title.
0:42:49 > 0:42:52It's who can turn it on on the final cook-off.
0:43:06 > 0:43:09Tomorrow, it's the final.
0:43:11 > 0:43:13GROANING
0:43:13 > 0:43:16Kirsty,
0:43:16 > 0:43:19Nick and Phil
0:43:19 > 0:43:24will battle for the title of Celebrity MasterChef Champion.
0:43:26 > 0:43:30For me, gorgeous. Love it!
0:43:30 > 0:43:33Good imagination. Good palate.
0:43:34 > 0:43:38Our Celebrity MasterChef Champion is...
0:43:38 > 0:43:40DRAMATIC MUSIC
0:43:44 > 0:43:48Subtitles by Red Bee Media Ltd
0:43:48 > 0:43:52E-mail subtitling@bbc.co.uk