0:00:05 > 0:00:08It's the Celebrity MasterChef final.
0:00:11 > 0:00:13Whether I'm good enough to win it, I don't know.
0:00:16 > 0:00:18These celebrities have already reached the top of their profession.
0:00:20 > 0:00:21But can they cut it in the kitchen?
0:00:24 > 0:00:26There can't be any mistakes.
0:00:29 > 0:00:32If everything clicks today, hopefully I'll be champion tonight.
0:00:33 > 0:00:35Cooking doesn't get tougher than this!
0:00:57 > 0:00:59Over the past six weeks...
0:01:00 > 0:01:01..Kirsty,
0:01:01 > 0:01:03Nick
0:01:03 > 0:01:05and Phil
0:01:05 > 0:01:08have been battling it out
0:01:08 > 0:01:13to prove they have what it takes to be crowned Celebrity MasterChef champion.
0:01:19 > 0:01:23Three cooks, who have become something absolutely extraordinary.
0:01:26 > 0:01:29The journey to here has been fantastic, absolutely fantastic.
0:01:31 > 0:01:33This is the culmination of all that work
0:01:33 > 0:01:36and learning and mistakes,
0:01:36 > 0:01:40and fun! It's been so much more enjoyable than I thought it would be.
0:01:43 > 0:01:47At the beginning of MasterChef, I was a comfort-zone cook.
0:01:50 > 0:01:51Big pie!
0:01:51 > 0:01:53Big pie, but you might be hungry.
0:01:59 > 0:02:02Have I forgotten something? No, I think that's everything.
0:02:04 > 0:02:09But after just two or three days in the MasterChef kitchen you realise how much better I could be.
0:02:09 > 0:02:10- Yum! - Thank you.
0:02:10 > 0:02:12I'm blown away by that!
0:02:15 > 0:02:20Your food is usually very, very big, and today this makes me smile.
0:02:20 > 0:02:22There's some finesse.
0:02:29 > 0:02:34Your food today looks very nice. You are coming on leaps and bounds.
0:02:34 > 0:02:37You used to serve it up with a shovel!
0:02:37 > 0:02:42All those big flavours coming together to make something really delicious.
0:02:42 > 0:02:44I'm so glad.
0:02:44 > 0:02:49I absolutely love your clementine cake, the sweetness and the sourness of the passion fruit.
0:02:49 > 0:02:50I think it's very good.
0:02:51 > 0:02:56- Really, really first-class work, Kirsty.- Thank you.
0:02:56 > 0:02:58You love this dish, don't you?
0:02:58 > 0:03:01- Yeah. - And if we don't, you'll be really upset.
0:03:03 > 0:03:05I really like it.
0:03:08 > 0:03:12You are becoming in my mind a really game adventurous cook.
0:03:12 > 0:03:14- Thank you. - Really wonderful.
0:03:14 > 0:03:17You've always done flavour, you're just starting to do elegance as well.
0:03:18 > 0:03:20At last!
0:03:20 > 0:03:25It's been really tough because what you're doing is pushing yourself the whole time.
0:03:25 > 0:03:28Yeah, I make a lot of banana bread, but I don't make it for 75 people!
0:03:28 > 0:03:33You want to do your best for yourself and also for John and Gregg. You want to do well.
0:03:33 > 0:03:35Hectic, crazy!
0:03:38 > 0:03:40I am so hot!
0:03:40 > 0:03:44It's been a real thrill and a privilege to do this, and I've loved every minute.
0:03:49 > 0:03:51I've had some good rounds and some not-so-good rounds.
0:03:51 > 0:03:55Raw chicken? Uh-huh. Not good at all. People can't eat it.
0:03:57 > 0:03:58I'm gutted!
0:04:00 > 0:04:04It's a very, very heavily engineered piece. It's very, very thick.
0:04:09 > 0:04:13If you look down at the shell, there's a lot of oil down there.
0:04:13 > 0:04:17And I find the crab meat just kind of mashed up completely.
0:04:20 > 0:04:24I was very disappointed in Dublin at the State House...
0:04:24 > 0:04:26when the creme brulee didn't set.
0:04:26 > 0:04:29Well, yeah, I mean, it's up to you. I think you'd be risking it.
0:04:29 > 0:04:34I made it, binned it, made it again...
0:04:42 > 0:04:46All together, it's certainly my favourite dish of the evening. I thought it was absolutely lovely.
0:04:50 > 0:04:52If I won MasterChef, it would be a fantastic achievement.
0:04:53 > 0:04:58I absolutely adore cooking. I never thought I'd be on MasterChef.
0:04:58 > 0:05:00And it has been an absolutely enriching experience.
0:05:02 > 0:05:06The family's all really backing me, "Go for this, Mum!" you know...
0:05:08 > 0:05:10I would absolutely love to win.
0:05:14 > 0:05:15I have to say
0:05:15 > 0:05:17the very first day here...
0:05:17 > 0:05:21just this sheer fear of the unknown.
0:05:24 > 0:05:28I've never felt so nervous for a long, long time, gents.
0:05:28 > 0:05:31I literally couldn't stop shaking.
0:05:31 > 0:05:32Whey!
0:05:34 > 0:05:35Brilliant.
0:05:35 > 0:05:39When you think about how I started and all the things which we've done, it's been a...
0:05:39 > 0:05:43you know, an unbelievable journey.
0:05:51 > 0:05:53It's refined, the flavours are defined,
0:05:53 > 0:05:56and I think there's a lot of skill demonstrated there and that's why I really like it.
0:05:56 > 0:05:58Thank you.
0:05:59 > 0:06:01That is gorgeous!
0:06:04 > 0:06:07You've never cooked squirrel before. You're game to do what you did. Really good.
0:06:07 > 0:06:09Thank you.
0:06:09 > 0:06:14It's just lovely, it's really fresh flavours, almost like sitting at the seaside.
0:06:14 > 0:06:17I just want to eat the whole plateful.
0:06:18 > 0:06:21That's a pro dish and it's pro cooking.
0:06:22 > 0:06:28I never expected something as pretty and as tasty as a dish like that from you ever!
0:06:28 > 0:06:32I can't fault this...seriously.
0:06:32 > 0:06:36- Thank you.- Hats off to you! That's all I can say.
0:06:36 > 0:06:38Hey, you all right, mate?
0:06:38 > 0:06:42- You're not going to start blubbing on us?- No, so long as you don't talk about it, I'm fine. I'm really...
0:06:42 > 0:06:44You are such a softy!
0:06:44 > 0:06:46I know.
0:06:47 > 0:06:49My cooking has definitely changed. I mean, goodness me!
0:06:49 > 0:06:53I've done things on this that I could never even have dreamed of.
0:06:54 > 0:06:57Let's go! Got to get it out hot, chef.
0:06:59 > 0:07:01I need some speed now, otherwise we'll be serving cold food.
0:07:03 > 0:07:06You won the World Cup! This is easy!
0:07:07 > 0:07:09It's a lot worse than rugby,
0:07:09 > 0:07:13because if there's trouble or something's not right,
0:07:13 > 0:07:17your experience will tell you and point you in the right direction.
0:07:17 > 0:07:18While with this...
0:07:20 > 0:07:23I've struggled on bits all the way through.
0:07:23 > 0:07:26Big pressure, mate. Lots of orders coming in.
0:07:27 > 0:07:28Lots of things going on.
0:07:28 > 0:07:32- I'm still waiting for that one kebab to come.- Yes, chef.
0:07:32 > 0:07:36- You're not used to the feel of this, are you? - I've never made pastry before.
0:07:36 > 0:07:39- Lemon tart!- Lemon tart!
0:07:39 > 0:07:41I don't know how to do lemon tart!
0:07:41 > 0:07:46When you're in that environment, you've got John and Gregg watching everything,
0:07:46 > 0:07:51when all you want to do is focus. If I don't focus, then anything could happen.
0:07:52 > 0:07:58- John's stepped in for me. - You did get behind then, didn't you? - Yeah, way behind.- Way behind.
0:07:58 > 0:08:00Aaargh!
0:08:01 > 0:08:06MasterChef has driven me to all different kinds of despair at times,
0:08:06 > 0:08:11but at the same time the feeling, the buzz...
0:08:11 > 0:08:16You see people smile when you've cooked something, you know, really well.
0:08:16 > 0:08:19It's just the best feeling in the world.
0:08:21 > 0:08:24It's so peppery and harsh! Fabulous.
0:08:24 > 0:08:28I think these are just a joy to even look at, not to mind eat.
0:08:28 > 0:08:31All in all, I would say fantastic.
0:08:32 > 0:08:38This is a Michelin-star dish. I am absolutely overjoyed for what he's done ...
0:08:38 > 0:08:42To really get some great flavours into a sauce is difficult,
0:08:42 > 0:08:45but to have it balanced with the rest of the ingredients on the plate...
0:08:45 > 0:08:48Very, very good. Well accomplished.
0:08:48 > 0:08:53- Overall, I think it's fantastic. - It's been a privilege for me to be able to cook for you,
0:08:53 > 0:08:56- so thank you very much. - Thank you. Cheers.
0:08:56 > 0:08:58That was just brilliant.
0:08:58 > 0:09:01- Thank you very much. - And another one. Oh, yes!
0:09:01 > 0:09:04You did wonderfully well.
0:09:04 > 0:09:07- Thank you, I really appreciate that. - You can do my cooking any time.
0:09:10 > 0:09:14I've got good support, obviously, Kate and the kids.
0:09:14 > 0:09:16The kids are too young to really understand, but, you know...
0:09:16 > 0:09:24Megan asked, "Are you still cooking?" I said, "Yeah." "Oh, well done, Daddy! I'm proud of you!"
0:09:24 > 0:09:26She doesn't know what I'm cooking or what it is I'm doing.
0:09:27 > 0:09:34I know Kate's supportive. I mean, she knows me, she knows what a stubborn old toad I can be at times.
0:09:34 > 0:09:37She said to me yesterday, you know, "So what if you don't win it?
0:09:37 > 0:09:40"You've done really well." I know, that's great, fantastic,
0:09:40 > 0:09:44but if something means something to you, it makes a big difference.
0:09:46 > 0:09:52I just want to make sure I give myself every chance of becoming the winner,
0:09:52 > 0:09:55because that would just be, you know, it would be awesome.
0:10:00 > 0:10:02I've definitely changed as a cook
0:10:02 > 0:10:03since I started.
0:10:03 > 0:10:04There you go!
0:10:04 > 0:10:06- Was that all right? - First test on MasterChef.
0:10:06 > 0:10:09- Not a bad job. - Thanks.
0:10:09 > 0:10:12It is a weird combination. For me, it doesn't quite work.
0:10:14 > 0:10:16You're trying to hide stuff, aren't you?
0:10:16 > 0:10:21It doesn't work. Don't burn one side and try and trick me!
0:10:21 > 0:10:26If you're cooking all the time, you're going home at night and you're breathing it, you're living cooking,
0:10:26 > 0:10:27you can't help but get better.
0:10:28 > 0:10:31- What are you grinning at? - I'm just nervous!
0:10:32 > 0:10:34I think you've done a decent job.
0:10:34 > 0:10:36You've got a good palate.
0:10:36 > 0:10:37Thank you.
0:10:45 > 0:10:48Your fish is absolutely perfectly cooked.
0:10:50 > 0:10:55It's light and it's sweet. A big mmm for the risotto.
0:10:57 > 0:10:58Super yummy.
0:10:58 > 0:11:02Flavours, tastes, textures, good. I'd say job well done.
0:11:04 > 0:11:07Very nice wobble.
0:11:07 > 0:11:08Ten out of ten.
0:11:08 > 0:11:11I think this is my dish of the whole day.
0:11:12 > 0:11:17That's the closest I've got to an Ozzie meat pie since I've been in this country. That's great!
0:11:20 > 0:11:22Happy days!
0:11:22 > 0:11:24That is a knock-out!
0:11:24 > 0:11:26Stunning.
0:11:27 > 0:11:31I'd definitely say it's been one of the hardest things I've ever done.
0:11:31 > 0:11:36One thing I will take away is the heat. Every kitchen I've been in, those working kitchens,
0:11:36 > 0:11:37I can't believe how hot they are.
0:11:43 > 0:11:45Oh, we're on fire here!
0:11:45 > 0:11:49I'm definitely my own worst enemy. I just panic, I can't help it.
0:11:49 > 0:11:52I don't know why. I don't panic in my own job about anything.
0:11:54 > 0:11:56It won't go through!
0:11:59 > 0:12:01You'll now know why I borrowed a packet.
0:12:01 > 0:12:04I've tried doing everything. I've tried doing what John says.
0:12:04 > 0:12:07You're getting faster and making mistakes. Calm yourself down.
0:12:09 > 0:12:12It just doesn't happen. I just start huffing and puffing.
0:12:14 > 0:12:15Damn!
0:12:18 > 0:12:21It is like eating raw cake mix.
0:12:22 > 0:12:23Bother!
0:12:27 > 0:12:33My lowest low points? Betty's Bakewell tart, a definite no-no.
0:12:35 > 0:12:37This is a meltdown.
0:12:37 > 0:12:41There was holes in all the pastry and so it all just sunk out.
0:12:41 > 0:12:44I thought I'd welded them up, but it didn't go too well.
0:12:44 > 0:12:46It's raining.
0:12:46 > 0:12:49I don't know what to do now.
0:12:49 > 0:12:51I can only just wait and see.
0:12:55 > 0:12:58- You did a marvellous job. - Are you sure?
0:12:58 > 0:13:02- I was really worried that I'd botched it for you. - But it was good.
0:13:02 > 0:13:05I'm sure your recipe was a lot nice than that, I'm sure it was.
0:13:05 > 0:13:07Ah, well... You know, you're a charmer, aren't you?
0:13:09 > 0:13:13Obviously, there's been highs and lows.
0:13:13 > 0:13:16But I have really enjoyed it when I've gotten it right.
0:13:18 > 0:13:23- Nick's done brilliantly well here, John. This is not an easy dish to put together.- Well done.
0:13:24 > 0:13:28Any customer would be very happy with it, as I am right now.
0:13:31 > 0:13:35Very, very cool piece of cooking. Bordering on absolutely excellent.
0:13:35 > 0:13:42For you to have pulled that off so well is really an amazing testament to yourself.
0:13:42 > 0:13:44Thank you, thank you.
0:13:44 > 0:13:46I felt great about getting this far.
0:13:46 > 0:13:50I never thought when I walked in here, however long ago it was, that I would be in the final,
0:13:50 > 0:13:53and, you know, it's brilliant.
0:13:53 > 0:13:59But this is the day you've got to win it. We all know there's going to be a winner and two losers,
0:13:59 > 0:14:02so, you know, that's just how it is. And I want the winner to be me.
0:14:52 > 0:14:57I have really enjoyed this journey, really enjoyed it.
0:14:57 > 0:15:04And watching you three develop into the cooks that you now are has been incredible.
0:15:05 > 0:15:10You've put so much into this competition. I'm really, really proud.
0:15:12 > 0:15:16And you should be very, very proud of yourselves. Well done.
0:15:17 > 0:15:24Now, one of you is going to be calling yourself MasterChef champion at the end of today.
0:15:25 > 0:15:29You just have to show me and John how much you want it.
0:15:30 > 0:15:38Your three courses, two hours. Ladies and gentlemen, let's cook.
0:16:05 > 0:16:08What I need to do is show really good flavour combination
0:16:08 > 0:16:13and a bit of a sparkle on each dish, a bit of something special in each dish...
0:16:15 > 0:16:18..and that I'm actually quite adventurous and passionate in my cooking.
0:16:20 > 0:16:22And I hope that I can do that.
0:16:31 > 0:16:37- It's a big day, Kirsty, isn't it? - It's a huge day! I mean, this is what the competition has been about,
0:16:37 > 0:16:43and so the idea is to try and methodically enjoy it and cook great food.
0:16:43 > 0:16:47- Tell us your menu.- It's a salmon-and-dill centre, uncooked,
0:16:47 > 0:16:51and you pour the sorrel soup around it, with oatcakes on the side from Scotland and Scottish salmon.
0:16:51 > 0:16:56And then the main course, calf's liver on a bed on a bed of shard with a balsamic dressing.
0:16:56 > 0:17:00And then the pudding I want to get out the way which is a pistachio meringue with rosewater cream.
0:17:00 > 0:17:06Beside that goes panna cotta with cardamom and rosewater,
0:17:06 > 0:17:10- and cardamom crisps.- Right, you're not doing this at all by halves. You've got loads to do.- Yes.
0:17:10 > 0:17:14- Does that spell danger? - No. It spells pressure.
0:17:14 > 0:17:17Personally, you only do your best when you're pushed and you push yourself.
0:17:17 > 0:17:20And so I've just tried to push myself and I hope I haven't pushed too much.
0:17:20 > 0:17:22Are you going to win this title?
0:17:22 > 0:17:26I'd love to, but, you know, it's a long shot. It just takes one thing to go wrong,
0:17:26 > 0:17:31and it'll come tumbling down. So I really, really want it to be the best I can do.
0:17:31 > 0:17:32The pressure is on.
0:17:32 > 0:17:34We're going to leave you alone, Kirsty.
0:17:34 > 0:17:38Thank you very much. I appreciate that, honestly. Honestly, I appreciate it.
0:17:38 > 0:17:40- I can see it in your face. Good luck. - Thank you.
0:17:48 > 0:17:50I love the idea of Kirsty's first course.
0:17:51 > 0:17:58A salmon tartare with a hot sorrel soup. You pour the soup around the side, it cooks the salmon,
0:17:58 > 0:18:02so it's lovely and fresh, and that lovely lemon then comes with the sorrel.
0:18:02 > 0:18:04Really clever.
0:18:05 > 0:18:10But she's given herself so much to do, so much to do!
0:18:11 > 0:18:16Kirsty could wow, could knock the competition out the water. Kirsty could also trip up.
0:18:29 > 0:18:31Half an hour's gone.
0:18:31 > 0:18:33Half an hour has gone.
0:18:47 > 0:18:49I'm feeling nervous today...
0:18:50 > 0:18:55..just because of it being the final challenge.
0:18:55 > 0:18:57Got to get it right.
0:19:01 > 0:19:06You know, you just don't want to let yourself down on the final hurdle.
0:19:18 > 0:19:21You've faced some big challenges in your time, Phil. How does this one compare?
0:19:21 > 0:19:25This is probably one of the most nerve-racking, that's for sure.
0:19:25 > 0:19:28I just want to make sure that I produce good food that you enjoy.
0:19:28 > 0:19:31I'm doing you scallops with black pudding,
0:19:31 > 0:19:34and crispy Parma ham.
0:19:34 > 0:19:39And the main is... I've gone back to lamb with some baby carrots, asparagus.
0:19:39 > 0:19:46And then to finish off, the ultimate sin of some bread-and-butter pudding with Cornish clotted cream.
0:19:47 > 0:19:51Your journey has been extraordinary. Has it been like that for you?
0:19:51 > 0:19:52You couldn't even begin to understand
0:19:52 > 0:19:57what it's done or how it's been, or maybe you can, I don't know.
0:19:57 > 0:20:00It's been brilliant and I want it to finish on a brilliant note.
0:20:00 > 0:20:02So from the shaking hands of an endive salad
0:20:02 > 0:20:06to the majestic three plates of Mr Phil Vickery.
0:20:06 > 0:20:09That would be absolutely brilliant, but I've got to pull it off.
0:20:17 > 0:20:20I hope there's more to Phil's dishes than it sounds at the moment.
0:20:22 > 0:20:27I know Phil now in this competition. It is going to have detail, it's going to be well cooked,
0:20:27 > 0:20:30and it's going to be elegant. Well, I hope it is!
0:20:37 > 0:20:40Deathly silence. I understand.
0:20:40 > 0:20:43You have one hour left. You're halfway.
0:20:55 > 0:20:59The biggest competition today is myself, cos there are a lot of things that can go wrong,
0:20:59 > 0:21:04and the timings are all over the place today, so if it starts clicking wrong, I can't catch back up,
0:21:04 > 0:21:06I'll have a meltdown.
0:21:06 > 0:21:08A proper one!
0:21:19 > 0:21:24Nick, at this stage of the competition, you have to control your nerves, is that not right?
0:21:24 > 0:21:25That's completely right, yeah.
0:21:25 > 0:21:30I'm pretty focused, yeah. I mean, you know... we're just wanting to do our best.
0:21:30 > 0:21:33With a bit of luck and if everything goes right, we can do that.
0:21:33 > 0:21:36I'm doing a crab and avocado with a yuzu dressing,
0:21:36 > 0:21:43and I'm doing roasted duck with braised red cabbage and bordelaise potatoes.
0:21:43 > 0:21:48And a treacle tart with pecan brittle ice cream.
0:21:48 > 0:21:53Well, we had the catastrophe with Betty's Bakewell tart, and I want to put it right!
0:21:53 > 0:21:56- You're setting yourself up a huge challenge. - I know, yeah.
0:21:56 > 0:21:58Can you do it? Can you lift the title?
0:21:58 > 0:22:04- Well, I like to think I can, you know. But we'll see. You never know, do you?- What will it take?
0:22:04 > 0:22:08It's going to take something special, I know that, but, get my head down, hopefully I can do that.
0:22:08 > 0:22:11- You're actually quite nervous, aren't you?- Really nervous.
0:22:11 > 0:22:13- Good luck, mate.- Thank you.
0:22:16 > 0:22:21Nick's three courses, I think, are inspired. I love the eclectic mix.
0:22:21 > 0:22:27And the worrying thing here for Nick is the pastry work. Now, that has not been his strength at all,
0:22:27 > 0:22:33the desserts, and he's got to make ice cream, he's making a pecan brittle and a treacle tart!
0:22:33 > 0:22:35Difficult things, all three.
0:22:35 > 0:22:39I think Nick has stuck his head above the parapet. If it works, fantastic!
0:22:44 > 0:22:46Oh!
0:22:46 > 0:22:48All right?
0:22:48 > 0:22:51Yeah, considering we had a little minor catastrophe.
0:23:01 > 0:23:04Guys, the pressure's on, I know, but you have just 15 minutes left.
0:23:04 > 0:23:0615 minutes.
0:23:33 > 0:23:35Come on!
0:23:38 > 0:23:41Guys, ten minutes, please! Ten minutes!
0:24:46 > 0:24:50That's it. That's it. Time is up.
0:25:08 > 0:25:10I want to cry.
0:25:16 > 0:25:24For her starter, Kirsty has made sorrel soup with salmon tartare, dill and oatcakes.
0:25:24 > 0:25:25I'm going to pour my sorrel soup...
0:25:36 > 0:25:40Very few people use sorrel because they can't control the power of it,
0:25:40 > 0:25:45but your soup is well-rounded and delicious and soft.
0:25:45 > 0:25:50In there, that salmon cooks just enough to melt in your mouth with the richness of the dill.
0:25:50 > 0:25:52I think that's brilliant.
0:25:52 > 0:25:55I do, I think it's absolutely brilliant.
0:25:55 > 0:25:58And the little oatcakes are just great with it.
0:25:58 > 0:26:00I think it's a really, really lovely dish.
0:26:08 > 0:26:11Mmm! God, that's really good.
0:26:13 > 0:26:18Your soup, your salmon... I really, really, really like.
0:26:18 > 0:26:24It's almost to start with the sweet flavour of pea and then it goes into that lemony citrus flavour as well.
0:26:24 > 0:26:27It's thought-provoking, it's interesting, it's something different.
0:26:27 > 0:26:30- It's good, it's really good. - Thank you.
0:26:30 > 0:26:37Kirsty's main is calf's liver with Swiss chard in a balsamic dressing,
0:26:37 > 0:26:41rosemary garlic chips and a mustard mayonnaise.
0:26:49 > 0:26:52Rich liver, iron coming from that Swiss chard,
0:26:52 > 0:26:55and loads and loads of mustard and olive oil.
0:26:55 > 0:27:02I really, really like it, but, for me, there's just one little thing which is worrying me a touch.
0:27:02 > 0:27:07And that is all the oil that's coming off something, and I'm not quite sure where it's coming from, on the plate,
0:27:07 > 0:27:10but it's making it slightly greasy.
0:27:10 > 0:27:13But really flavoursome, really well done.
0:27:16 > 0:27:19OK. Kirsty, we're...we're...
0:27:19 > 0:27:23- look, that bit's not cooked.- OK. - Let's have another bit.
0:27:25 > 0:27:26Right, OK.
0:27:34 > 0:27:38That mustard mayonnaise is lovely. There is sweetness in that as well and from that balsamic as well,
0:27:38 > 0:27:42and it hits the iron of the liver absolutely beautifully, and the chard...
0:27:42 > 0:27:45releasing all that juice is also good. It is oily.
0:27:45 > 0:27:50You do have some issues with the cooking of your liver,
0:27:50 > 0:27:53but I think liver, chard, mustard mayonnaise...
0:27:53 > 0:27:56I think is a heavenly combination.
0:27:56 > 0:28:00Kirsty's dessert is pistachio meringues with rose cream,
0:28:00 > 0:28:04a cardamom panna cotta and cardamom biscuits.
0:28:05 > 0:28:08This, to me, is elegant and looking absolutely beautiful.
0:28:08 > 0:28:10Really beautiful.
0:28:18 > 0:28:20Many people think I don't like desserts.
0:28:20 > 0:28:25What I don't like is I don't like big bowls full of custard and cream.
0:28:25 > 0:28:27What I do like is that.
0:28:29 > 0:28:33The rosewater pistachio inside your meringues just starts to creep up on you,
0:28:33 > 0:28:37the softness of the panna cotta, these lovely little sweet biscuits...
0:28:37 > 0:28:40the whole thing is beautifully made.
0:28:40 > 0:28:42For me, gorgeous.
0:28:42 > 0:28:44Love it.
0:28:44 > 0:28:46- Love it. - Good.
0:28:51 > 0:28:52Mmm.
0:28:52 > 0:28:54I'm OK with this meringue.
0:28:54 > 0:28:56Good.
0:28:56 > 0:28:57Good meringue.
0:28:59 > 0:29:02That is my favourite, the panna cotta, cardamom flavours as well.
0:29:02 > 0:29:06And the candied rose petal with sugar on it as well... they're absolutely inspired.
0:29:06 > 0:29:08I really, really, really like them.
0:29:12 > 0:29:14I am feeling totally exhausted.
0:29:14 > 0:29:17I could kick myself over the main course, the balsamic reduction,
0:29:17 > 0:29:23but I'm pleased about the dessert, because it worked out the way I wanted it to work out.
0:29:23 > 0:29:25Now I'm just apprehensive.
0:29:26 > 0:29:31For his starter, Phil has cooked scallops and black pudding
0:29:31 > 0:29:35with pea shoots, crispy Parma ham and apple puree.
0:29:35 > 0:29:39That is restaurant-style presentation, Phil. It really is.
0:29:39 > 0:29:41And I'm thinking back to the time
0:29:41 > 0:29:47when you made us three kilos of sausage on top of six kilos of mashed potatoes!
0:29:47 > 0:29:48What a journey it's been.
0:29:59 > 0:30:03Your apple sauce is sweet, but still sharp,
0:30:03 > 0:30:09going really well with that beautiful black pudding. The ham comes in, it's salty and brings your palate alive,
0:30:09 > 0:30:13but it leaves you there able to taste that lovely sweet scallop, perfectly cooked,
0:30:13 > 0:30:17with the little pea shoot at the back of it which just explodes in your mouth
0:30:17 > 0:30:22and makes you think you're eating peas as well. It's beautifully cooked, beautifully presented.
0:30:22 > 0:30:24I like it a huge amount.
0:30:36 > 0:30:41That may be one of the best scallop dishes I've ever eaten! Apple and salty bacon
0:30:41 > 0:30:45is like having a Sunday roast pork, and then that goes away
0:30:45 > 0:30:50and in comes the earthiness of that black pudding, and it finishes on the sweetness of scallop and pea.
0:30:50 > 0:30:52I think that's delightful. Brilliant.
0:30:54 > 0:31:01Phil's main is fillet of lamb with baby carrots, asparagus wrapped in mint and Parma ham,
0:31:01 > 0:31:03and fondant potatoes.
0:31:03 > 0:31:05Asparagus in ham?
0:31:15 > 0:31:19Your lamb is perfectly cooked, your potatoes are beautiful,
0:31:19 > 0:31:22I think that's wonderfully, classically done. I love the presentation...
0:31:23 > 0:31:28But then there's the sweetness of that mint wrapped around the outside of the asparagus
0:31:28 > 0:31:30and there's the link to the lamb.
0:31:30 > 0:31:36I love that little bomb and just shocks you and you don't think it's going to be there.
0:31:36 > 0:31:40That is so clever. There's all the mint wrapped around the ham and inside...
0:31:40 > 0:31:43Who's told you that little trick?
0:31:43 > 0:31:45- Well done.- Thank you.
0:31:54 > 0:31:55Mmm!
0:31:55 > 0:31:59That salty ham is just the pathfinder.
0:31:59 > 0:32:03The saltiness and strength of that goes and you're left with mint with soft lamb,
0:32:03 > 0:32:07a sweeter sauce, buttery, buttery soft potatoes.
0:32:07 > 0:32:09Mate, that's good.
0:32:09 > 0:32:11I just absolutely love that.
0:32:13 > 0:32:17For dessert, Phil has made orange-and-chocolate bread-and-butter pudding
0:32:17 > 0:32:18with clotted cream.
0:32:26 > 0:32:31I really like the flavour of the chocolate, the richness of the custard
0:32:31 > 0:32:34and the orange running all the way through it.
0:32:35 > 0:32:37But the texture, for me...
0:32:38 > 0:32:42..it doesn't melt in my mouth. It's not rich and unctuous
0:32:42 > 0:32:45like I would like that bread-and-butter pudding to be.
0:32:53 > 0:32:56I'm so sorry. I think you're wrong. I'm sorry, John.
0:32:56 > 0:33:00You need that little bit of firmness, otherwise it would all be a little too wet. No? All right...
0:33:00 > 0:33:02we'll sort this one out on the sofa.
0:33:02 > 0:33:08That is mellow, rich, creamy. That, for me, is absolutely fine.
0:33:08 > 0:33:10It's as good as the other two dishes. Absolutely fine.
0:33:10 > 0:33:16I think it needs that bit of firm, otherwise it'd be far too wet. You'd be drinking it.
0:33:18 > 0:33:24So nervous today. I mean, kind of almost to the point of feeling physically sick.
0:33:25 > 0:33:28You know, it is really, really tough and...
0:33:28 > 0:33:31Yeah, it's over. I couldn't have done any more.
0:33:31 > 0:33:35I've given it everything. I could not have done one thing more.
0:33:35 > 0:33:40And that makes me feel really proud of myself.
0:33:40 > 0:33:42Let's hope it's enough.
0:33:45 > 0:33:48Nick's starter is a spicy crab-and-avocado salad
0:33:48 > 0:33:51with a yuzu dressing.
0:33:51 > 0:33:55I really like the look of your crab, really like the look of it.
0:34:02 > 0:34:07It starts with that spicy crab mix with the sweet tomato
0:34:07 > 0:34:11and your avocado all running through it, which is lovely and soft.
0:34:11 > 0:34:15And then you finish off with almost that grapefruit flavour coming from the yuzu.
0:34:15 > 0:34:19It is a really good dish, it's really well flavoured, it's really well made,
0:34:19 > 0:34:20and I like it a lot.
0:34:25 > 0:34:32Mmm! That's lovely. I think it shows a very clever use of ingredients that are slightly different.
0:34:32 > 0:34:37To take Japanese flavourings and put it with avocado and crab is something I haven't seen before.
0:34:37 > 0:34:43- Good imagination. Good palate. Sort of start you were looking for? - Yeah, yeah, I'll take that!
0:34:43 > 0:34:48Nick's main is roasted duck breast with braised red cabbage,
0:34:48 > 0:34:53bordelaise potatoes and a redcurrant sauce.
0:35:01 > 0:35:04Your cabbage is beautifully cooked and still quite crunchy,
0:35:04 > 0:35:07giving it the texture it needs to go with the soft duck,
0:35:07 > 0:35:10and your potatoes are really lovely and soft.
0:35:10 > 0:35:14Although your duck is well cooked and it's been well rested and it's lovely and tender,
0:35:14 > 0:35:18there are little bits of that skin which are charred.
0:35:18 > 0:35:21And that sauce needs to be a little bit looser.
0:35:21 > 0:35:23I love the conception of the dish.
0:35:23 > 0:35:28I think it could work really, really well if all those details had been right, but it's not quite right.
0:35:34 > 0:35:37Mmm! That's good flavours.
0:35:37 > 0:35:40There's sweetness in there and there's a little bit of sharpness as well,
0:35:40 > 0:35:42and a tiny little bit of Pernod.
0:35:42 > 0:35:47The sauce and the cabbage match the duck brilliantly, absolutely brilliantly.
0:35:47 > 0:35:52There's a couple of little issues on there, but the taste of it together is really good,
0:35:52 > 0:35:53really good.
0:35:53 > 0:36:00For dessert, Nick has made a warm treacle tart with pecan brittle vanilla ice cream.
0:36:07 > 0:36:11There is a trick with treacle tart, and that is enough lemon juice to be able to offset
0:36:11 > 0:36:14the real sweetness of the syrup with a sharpness.
0:36:16 > 0:36:18And your tart is fantastic!
0:36:18 > 0:36:21Your ice cream is smooth, enriched with vanilla
0:36:21 > 0:36:26and that pecan crumble across the top is smoky with the nuts, sweet with the sugar,
0:36:26 > 0:36:31and matches perfectly with your tart itself. That is fantastic.
0:36:31 > 0:36:32Good on you.
0:36:39 > 0:36:44Bags and bags of vanilla in there and then you pick up the honey treacle-like syrup of it.
0:36:44 > 0:36:47Really good. That's, like, really, really warm and cosy.
0:36:47 > 0:36:49That is really, really nice.
0:36:49 > 0:36:53You can put the ghost of your failed puddings to bed now, mate!
0:36:53 > 0:36:55- Well done.- Thank you.
0:36:55 > 0:36:59The main thing I was concerned about was going into meltdown and not getting it out. And I got it all out,
0:36:59 > 0:37:05and it's, say, 75%, 85% right. Just the main course was a little bit of an issue,
0:37:05 > 0:37:07but I would have eaten it!
0:37:10 > 0:37:12Thank you. It's been a privilege...
0:37:12 > 0:37:18and when I think now about how far you've come and the food that you've cooked today,
0:37:18 > 0:37:20then I've got to say an honour.
0:37:21 > 0:37:26We'll call you back in as soon as we've worked out who our winner's going to be.
0:37:26 > 0:37:28Thank you.
0:37:44 > 0:37:47- It's over!- It's over!
0:37:47 > 0:37:50- Finished. - Can't believe it, actually.
0:37:50 > 0:37:55It was over in a flash and, honestly, an hour in, I didn't think I was going to get everything finished.
0:37:56 > 0:38:00I feel drained. I feel like someone's just pulled the plug
0:38:00 > 0:38:04and every ounce of energy has left my body.
0:38:13 > 0:38:18Three celebrities come in here, put their heart and soul in this competition,
0:38:18 > 0:38:24and that, what they have delivered today, for me, brings me joy, absolute joy.
0:38:26 > 0:38:30Today I thought Kirsty had given herself far too much work to do, but she did it.
0:38:30 > 0:38:32She really did it.
0:38:32 > 0:38:35Good food, thought-provoking food.
0:38:35 > 0:38:38Yeah, Kirsty was really brave, really brave and really bold.
0:38:38 > 0:38:43The salmon with the sorrel soup round the outside, I really liked.
0:38:43 > 0:38:45There was a touch of theatre about that, John.
0:38:45 > 0:38:50If I look at where Kirsty started from, and her food was pretty unattractive,
0:38:50 > 0:38:52and her dessert today was stunning.
0:38:52 > 0:38:54Her little pink rose petal, all glistening with sugar
0:38:54 > 0:38:59on top of that cardamom and rosewater panna cotta. I thought it was a lovely-looking dessert.
0:38:59 > 0:39:07Kirsty really worked hard to come up with something different, something different, something exciting,
0:39:07 > 0:39:11and she did it. But she didn't do it without the odd error.
0:39:12 > 0:39:16Phil Vickery, he's a big-game player, John.
0:39:16 > 0:39:19When he really has to turn it on, he just does.
0:39:19 > 0:39:25I looked at his menu and I thought, "I've seen it all before," but it was restaurant-standard food.
0:39:25 > 0:39:28The starter really, really surprised me.
0:39:28 > 0:39:31I thought it was really clever,
0:39:31 > 0:39:36seasoned well, executed well, cooked really well, and beautiful on the plate.
0:39:36 > 0:39:37It was absolutely brilliant.
0:39:37 > 0:39:45I haven't enjoyed a lamb dish as much as Phil's lamb dish, I don't think ever!
0:39:45 > 0:39:48And that's something from you, cos you've eaten lots of lamb in your life.
0:39:48 > 0:39:51Mate, I thought it was just majestic.
0:39:51 > 0:39:54That main course was very, very good indeed.
0:39:55 > 0:39:59And that dessert, a classic bread-and-butter pudding, the flavours were brilliant.
0:39:59 > 0:40:04Rich from that clotted cream, but, for me, the texture wasn't quite right.
0:40:04 > 0:40:07Well, I really liked the bread-and-butter pudding,
0:40:07 > 0:40:11the orange-scented booze cos he'd used that orange liqueur. I thought it was gorgeous.
0:40:14 > 0:40:19Nick today decided to stay really calm and really focused, and it paid off.
0:40:19 > 0:40:22The avocado with the crab, I thought it was stunning.
0:40:22 > 0:40:24A lovely way to start off for Nick.
0:40:24 > 0:40:28The main course I don't think quite worked.
0:40:28 > 0:40:31The duck was beautifully cooked, but still had burnt bits on the skin,
0:40:31 > 0:40:34the sauce was a little bit over-reduced.
0:40:34 > 0:40:40The starter and dessert, I thought from Nick today were really, really good.
0:40:52 > 0:40:55I've got big respect for these three, honestly.
0:40:55 > 0:40:57The food they've been delivering, brilliant.
0:40:57 > 0:41:00When you think about when they first walked through the door,
0:41:00 > 0:41:03what they were able to do or what they were not able to do,
0:41:03 > 0:41:08to what they can do now... great, great food.
0:41:09 > 0:41:12Personally, to me, to lift the title, it would be fantastic.
0:41:12 > 0:41:17It would be an affirmation for me of my passion for cooking.
0:41:18 > 0:41:21And I would be absolutely delighted.
0:41:26 > 0:41:30I get emotional because, you know, you think about your family,
0:41:30 > 0:41:32and they're all willing you on.
0:41:32 > 0:41:35They'll be at home going, "Go on, Phil!"
0:41:35 > 0:41:40So I've given it my best and if it's not good enough, then, I'll accept that.
0:41:40 > 0:41:44But to win it would just be amazing, unbelievable.
0:41:47 > 0:41:51I know I've done myself proud, I know I can walk away with my head held high,
0:41:51 > 0:41:52and say, "I gave it my best shot.
0:41:52 > 0:41:57"Regardless of what happens, it's done now, it's over with, and it's in the judges' hands!"
0:42:05 > 0:42:08In your heart of hearts, do you have a winner?
0:42:10 > 0:42:12Yeah, I do.
0:42:18 > 0:42:19Oh, baby!
0:42:27 > 0:42:33Kirsty, Phil and Nick have all pushed themselves to the limit
0:42:33 > 0:42:36and delivered some exceptional food.
0:42:40 > 0:42:47Tomorrow night, one of them will be crowned Celebrity MasterChef champion.
0:42:47 > 0:42:48Well done.
0:42:49 > 0:42:52But only one of you can be our winner.
0:43:09 > 0:43:13Subtitles by Red Bee Media Ltd
0:43:13 > 0:43:17E-mail subtitling@bbc.co.uk