0:00:03 > 0:00:08These are our three finalists. It's time for them to show off.
0:00:08 > 0:00:11It's time for them to really pick up the pace
0:00:11 > 0:00:13and show us what they've got.
0:00:13 > 0:00:15I need to push myself.
0:00:15 > 0:00:18The competition is really, really, really on it now.
0:00:19 > 0:00:22I can only take a day at a time.
0:00:22 > 0:00:25Every single day in this process, you get a fresh challenge.
0:00:26 > 0:00:28It has been tough.
0:00:28 > 0:00:31You only get out of something what you put into it.
0:00:31 > 0:00:33I've given this everything I've got.
0:00:34 > 0:00:38We are about to find out how long they've travelled along this MasterChef road.
0:00:38 > 0:00:40Now their cooking has got to go up a notch.
0:00:51 > 0:00:54Danny, Emma and Michael
0:00:54 > 0:00:57are en-route to Buckinghamshire for their next challenge.
0:00:59 > 0:01:01John and Gregg are always raising the bar.
0:01:01 > 0:01:04So I've just got to be all over this today.
0:01:04 > 0:01:06From now on in, it's going to get harder.
0:01:06 > 0:01:08Final week, the final few challenges.
0:01:08 > 0:01:11You have to be on your best.
0:01:11 > 0:01:13These two guys are fantastic.
0:01:13 > 0:01:15The competition is tough.
0:01:16 > 0:01:18You've just got to keep pushing on.
0:01:36 > 0:01:40Welcome to the incredible Bletchley Park.
0:01:40 > 0:01:45During the Second World War, this was Britain's most top-secret location.
0:01:45 > 0:01:51The people that worked here helped to actually bring the war to a close
0:01:51 > 0:01:52and saved hundreds of thousands of lives.
0:01:52 > 0:01:56This is where they broke the code
0:01:56 > 0:01:58of the famous German Enigma machine.
0:01:58 > 0:02:01Tonight we want you to cook a very special dinner.
0:02:01 > 0:02:07Your guests include eight people that worked here during the Second World War.
0:02:07 > 0:02:11Tonight is all about fine dining.
0:02:11 > 0:02:15Your food has to sparkle. It's got to be beautiful.
0:02:15 > 0:02:21Do yourselves proud and give them a very special night to remember.
0:02:25 > 0:02:30The men and women being honoured at tonight's dinner
0:02:30 > 0:02:34worked in pre-fabricated huts to decrypt encoded German messages.
0:02:38 > 0:02:44Among the famous mathematicians and analysts was Alan Turing,
0:02:44 > 0:02:48widely considered to be the father of computer science.
0:02:48 > 0:02:51The German messages would be
0:02:51 > 0:02:52in five-letter groups.
0:02:52 > 0:02:54So it would say something like
0:02:54 > 0:02:59Q-X-V-Z-C A-B-Z-C...
0:02:59 > 0:03:01You know, it would just look like rubbish.
0:03:04 > 0:03:07Trying to turn that into plain text German
0:03:07 > 0:03:12must have been a really quite awesomely-difficult task.
0:03:13 > 0:03:16The possibility was enormous.
0:03:16 > 0:03:21It was 158 million million million, the possibility of getting it.
0:03:22 > 0:03:27NEW SPEAKER: We were thought to be wizards in some quarters.
0:03:27 > 0:03:31I never thought of myself as a wizard even at that time.
0:03:31 > 0:03:34But the Germans did some extraordinarily silly things.
0:03:34 > 0:03:40They would sometimes throw in the words "Heil Hitler!" which were very useful to us.
0:03:40 > 0:03:46I did feel that I was doing something which was very useful.
0:03:46 > 0:03:54I kept secrets not because I'd signed the Official Secrets Act,
0:03:54 > 0:03:58but because I knew if we gave away these secrets, we wouldn't be able to break the messages.
0:03:59 > 0:04:04- MICHAEL:- To cook for these distinguished codebreakers at Bletchley is a real honour.
0:04:04 > 0:04:07What they achieved was incredible. To get the opportunity, hopefully,
0:04:07 > 0:04:10to impress them with a plate of my food is just amazing.
0:04:10 > 0:04:13EMMA: My granddad was a veteran.
0:04:13 > 0:04:18I want to deliver the absolute best meal for them that I possibly can.
0:04:18 > 0:04:21- DANNY:- We owe an awful lot to them.
0:04:21 > 0:04:23It's a special occasion.
0:04:23 > 0:04:26It's an honour to be cooking for these sort of people.
0:04:32 > 0:04:38The celebrity finalists have just two-and-a-half hours to prepare a three-course fine dining dinner.
0:04:40 > 0:04:43Emma is cooking the first course,
0:04:43 > 0:04:47a chicken liver mousse served with a champagne lemon thyme jelly,
0:04:47 > 0:04:53flat breads, an apple salad and a celeriac remoulade. There's lots going on in that plate.
0:04:53 > 0:04:58Emma begins by preparing her champagne jelly.
0:04:58 > 0:05:01That's the issue for you to make sure it's set properly?
0:05:01 > 0:05:05I put in an extra gelatine leaf just to make absolutely doubly sure.
0:05:05 > 0:05:08- OK.- Yeah.- You've got rid of most of the alcohol? Don't get them drunk!
0:05:08 > 0:05:11They're only getting one each. They're not going to go crazy!
0:05:17 > 0:05:19Right. Good.
0:05:19 > 0:05:24- Emma, you're the curtain-raiser. - Yes, I am.
0:05:24 > 0:05:27- So you set the tone for the whole evening.- I know. No pressure(!)
0:05:27 > 0:05:30- It is, isn't it?- Yeah.- It really is. - Yes.- I just want you to know
0:05:30 > 0:05:31we're all counting on you!
0:05:31 > 0:05:36God bless you, Gregory Wallace. Gregg Wallace, whatever your name is!
0:05:37 > 0:05:42Next, Emma gets to work on her chicken liver mousse.
0:05:42 > 0:05:43A little of the butter.
0:05:46 > 0:05:50Do you think that'll be enough for a quenelle for 12?
0:05:56 > 0:05:59Danny has got main course and a celebration of the sea.
0:05:59 > 0:06:02It's a beautiful dish of herb-crusted halibut,
0:06:02 > 0:06:05a scallop mousse, langoustine glaze, langoustines
0:06:05 > 0:06:10and a galette of potatoes. It sounds absolutely delicious.
0:06:13 > 0:06:16We've got 12 bits of halibut,
0:06:16 > 0:06:19- all cooked at the same time, all being plated at the same time.- Yep.
0:06:19 > 0:06:22- How will you keep the fish warm? - It'll be the last thing that goes on.
0:06:22 > 0:06:25Bang, bang, bang, bang. 12 bits of fish on top. Go.
0:06:25 > 0:06:30- I'll plate like Billy Whizz. - It's a tough ask.- It'll all be fine. It's all under control.
0:06:34 > 0:06:37I'm making the herb crust to go on top of the halibut.
0:06:37 > 0:06:41I've rolled it nice and flat, nice and thin.
0:06:43 > 0:06:46Which one's the freezer? ..Ah.
0:06:47 > 0:06:51We need a tray that'll fit in it. So what does fit in it?
0:06:52 > 0:06:56The dessert is being done by Michael.
0:06:56 > 0:06:57He's doing a salted chocolate torte
0:06:57 > 0:06:59that he's serving with an ice cream.
0:06:59 > 0:07:02Michael's touch tonight has got to be bang on.
0:07:03 > 0:07:05My dessert is great,
0:07:05 > 0:07:08but there's a lot of eggs and they have to be separated into whites and yolks.
0:07:08 > 0:07:11So I'll be cracking somewhere between 25 and 30 eggs at some point.
0:07:14 > 0:07:19- I'm glad you've got the dessert. I think you might have the makings of a pastry chef.- Really?
0:07:19 > 0:07:21At home, puddings really aren't my thing.
0:07:21 > 0:07:24But being in this competition, picking up bits along the way,
0:07:24 > 0:07:27I've started thinking, "You know what? I quite enjoy it."
0:07:27 > 0:07:31- I've never seen you make ice cream. - I haven't made ice cream yet on MasterChef,
0:07:31 > 0:07:34but I'll give it a go. Just a simple vanilla, nothing too complex.
0:07:34 > 0:07:37- The torte obviously has such strong flavours.- But ice cream IS complex!
0:07:37 > 0:07:41Yes, in itself it is a complex thing. Simple flavour, complex item.
0:07:41 > 0:07:46- Have you made it before? - No, not with an ice cream machine. - Oh, Michael!
0:07:48 > 0:07:50This is totally a marathon and not a sprint.
0:07:50 > 0:07:53It'll probably be sprinting at the end, the last 200 metres.
0:07:53 > 0:07:58But for now, slow and methodical to make sure I don't make a single mistake.
0:08:02 > 0:08:04Brandy.
0:08:07 > 0:08:09I wanted it to do that. That's fine!
0:08:11 > 0:08:13There's something burning somewhere!
0:08:15 > 0:08:17Whoops! I'll take that out.
0:08:20 > 0:08:24Actually, I'm feeding old people, so I don't know if I'll go that pink.
0:08:24 > 0:08:27I'll tip that in for five more seconds.
0:08:29 > 0:08:31I don't want them to get E-coli!
0:08:31 > 0:08:37It would be a very bad thing if I was seen to be killing heroes!
0:08:37 > 0:08:39So, blender.
0:08:45 > 0:08:47This is the time-consuming bit.
0:08:49 > 0:08:52That's lovely and smooth. Look.
0:08:55 > 0:09:00Ooh, I think I need to put my lemon leaves in there now.
0:09:01 > 0:09:04The good news is, the jelly is already setting.
0:09:07 > 0:09:11I'm just pushing the lemon thyme leaf into the jelly now.
0:09:11 > 0:09:15You have to wait until the jelly is on its way
0:09:15 > 0:09:18to put sort of solid matter into it.
0:09:22 > 0:09:25I've just got to prep that.
0:09:26 > 0:09:30Next on Danny's agenda is a warm seafood mousse
0:09:30 > 0:09:34made with scallops, egg yolks, cream and cayenne pepper.
0:09:34 > 0:09:37For me, the real danger point has to be the scallop mousse.
0:09:37 > 0:09:39Cos it's got to be creamy, it's got to be light,
0:09:39 > 0:09:43it can't be grainy. How many times have you done that before?
0:09:43 > 0:09:47- Just the once! So it's a gamble, but...- Do you know what I like about you today?
0:09:47 > 0:09:50You've got a smile on your face. You like this dish.
0:09:50 > 0:09:54I do. Again, if it turns out how I want it to, I will be very pleased with it.
0:09:54 > 0:09:59Danny's next job is to finely slice potatoes
0:09:59 > 0:10:02for 12 individual layered potato galettes.
0:10:02 > 0:10:05- Aghh! Plaster, please!- Oh, oh, oh!
0:10:05 > 0:10:07It's only a slice. I need a plaster.
0:10:10 > 0:10:12Slight accident with the mandolin.
0:10:12 > 0:10:16Trying to do too many things at once. No-one else's fault but mine.
0:10:20 > 0:10:23Danny needs to ensure his scallop mousse sausages are fully frozen
0:10:23 > 0:10:27before he poaches them. Otherwise, they won't keep their shape.
0:10:27 > 0:10:31I've got to do the last of these and get them into the chiller. Time is my only enemy.
0:10:40 > 0:10:45Michael is cracking on with the salted caramel that will go inside his chocolate torte.
0:10:50 > 0:10:51Come on!
0:10:53 > 0:10:58How do you think these people, their generation, are going to feel about salted caramel?
0:10:58 > 0:11:02- It's very modern, new age. - It's different. It's a little bit out there.
0:11:02 > 0:11:05But I really hope the distinguished guests tonight are going to love it.
0:11:12 > 0:11:17Next, Michael moves on to making the mixture for his torte.
0:11:18 > 0:11:23A torte is almost like a cake, but not quite. It's much softer.
0:11:24 > 0:11:27It needs precision and it needs a soft hand.
0:11:41 > 0:11:46With half an hour to service, tonight's guests arrive.
0:11:49 > 0:11:52Including eight Bletchley Park veterans.
0:11:57 > 0:12:02Doris Moss came to Bletchley as a refugee in 1942,
0:12:02 > 0:12:06where she helped to crack Italian codes.
0:12:08 > 0:12:12There was an airman who'd crashed as well. He was a Frenchman.
0:12:12 > 0:12:14They were in the same hut as us.
0:12:16 > 0:12:18Betty Webb worked in the major's office,
0:12:18 > 0:12:22meticulously registering intercepted German messages
0:12:22 > 0:12:25as they arrived at Bletchley.
0:12:25 > 0:12:28You had an allowance, didn't you, for your underwear?
0:12:28 > 0:12:31- Were they brown and worn? - They were khaki.
0:12:33 > 0:12:37Nina Horwood was recruited by Bletchley
0:12:37 > 0:12:39straight after she passed her A-level in German
0:12:39 > 0:12:42and helped to crack the enemy's naval codes.
0:12:46 > 0:12:49Having been turned down by the army due to health issues,
0:12:49 > 0:12:52Cambridge language graduate Arthur Bonsall
0:12:52 > 0:12:54was snapped up by Bletchley
0:12:54 > 0:13:00because of his ability to speak fluent French, German and Russian.
0:13:00 > 0:13:03..in the air force man's bed, and all the bugs came out!
0:13:13 > 0:13:16With less than half an hour to go,
0:13:16 > 0:13:18Emma begins rolling out the dough for her starter.
0:13:22 > 0:13:27They will be sprinkled with sesame seeds and poppy seeds and a bit of Maldon salt.
0:13:31 > 0:13:33These are time-consuming.
0:13:35 > 0:13:37It's going to be very tight.
0:13:42 > 0:13:44- Flat breads?- They're crackers.
0:13:44 > 0:13:48- Ah!- Rectangular crackers that will stand over the quenelles.
0:13:48 > 0:13:50WOLF WHISTLE
0:13:50 > 0:13:53- It's going to be beautiful. - I hope so, yeah.
0:13:59 > 0:14:03Ooh, I'd better not touch that with my hand, like an idiot!
0:14:08 > 0:14:10Are you doing one large torte or...
0:14:10 > 0:14:14No, no. Fine dining. I want it to be an individual piece for everybody.
0:14:14 > 0:14:17- Not just a cut section. - You're doing little squares.
0:14:17 > 0:14:19- Yeah.- Then it's got to be absolutely perfect.
0:14:19 > 0:14:22Yeah. It's going to be tough, John. I won't lie.
0:14:24 > 0:14:28I've got to try and measure this out as accurately as I can. That's the plan.
0:14:28 > 0:14:35With fine dining, you've got to be as precise as possible.
0:14:40 > 0:14:43I'm worried about my ice cream not setting.
0:14:43 > 0:14:46Which would be great. The other thing are my tuiles.
0:14:57 > 0:15:00You can start obsessing about this.
0:15:00 > 0:15:02You're like, "Is that thin enough?"
0:15:02 > 0:15:04Do you know what? It will be.
0:15:25 > 0:15:29Cambridge history graduate, Asa Briggs,
0:15:29 > 0:15:32was 21 when he was recruited by Bletchley
0:15:32 > 0:15:35to crack German army and air force messages.
0:15:36 > 0:15:41I'm full of high expectations. Great expectations!
0:15:41 > 0:15:47I will compare it with the food that we had at Bletchley Park during the war!
0:15:47 > 0:15:48It comes back in my mind.
0:15:48 > 0:15:52But I hope we'll do better tonight! I'm sure we shall.
0:15:53 > 0:15:56Gwendoline Page was 18 when she was recruited
0:15:56 > 0:15:59by the Women's Royal Naval service.
0:15:59 > 0:16:02She was posted to Bletchley as U-boat Intelligence Section.
0:16:02 > 0:16:05Being a Wren, we had our own canteen.
0:16:05 > 0:16:09And we had naval food and it was very much the same all over the world.
0:16:09 > 0:16:12I'm hoping on a very interesting meal.
0:16:12 > 0:16:17Rozanne Colchester would cycle three miles uphill every day
0:16:17 > 0:16:20to come to work as a Luftwaffe code breaker.
0:16:20 > 0:16:24When the war ended, she became an agent for MI6.
0:16:24 > 0:16:27I thought the food here was very good.
0:16:27 > 0:16:31It wasn't French or anything marvellous, but it was adequate
0:16:31 > 0:16:33- and it was hot! - LAUGHTER
0:16:35 > 0:16:38Jean Valentine was also 18
0:16:38 > 0:16:42when she was enlisted as a Wren and was picked up by Bletchley
0:16:42 > 0:16:45as a code breaker because of her passion for cryptic crosswords.
0:17:00 > 0:17:03Ladies and gentlemen, first course - Emma. 15 minutes.
0:17:03 > 0:17:05SHE GASPS
0:17:05 > 0:17:08I'm going to be very, very tight.
0:17:08 > 0:17:10I'm going like the flippin' clappers.
0:17:10 > 0:17:14Sorry, I know you're up against it. Has the jelly and mousse set?
0:17:14 > 0:17:17I haven't checked. I haven't had time to go and look.
0:17:19 > 0:17:21Take your time.
0:17:21 > 0:17:23Be pretty. Think about your plate.
0:17:27 > 0:17:29Oh, please God, please God, come out!
0:17:32 > 0:17:33Love that! Love that!
0:17:36 > 0:17:40- That's really nice, Emma.- Thank you, George - Gregg, sorry!
0:17:40 > 0:17:42I had something on my mind.
0:17:49 > 0:17:51- Come on, darling.- Right, quenelles.
0:17:52 > 0:17:55Come on! Mousse, mousse, mousse, mousse!
0:17:57 > 0:17:59Right. Come on!
0:18:03 > 0:18:07- Five minutes, Emma.- That's good, but you can't take that long over every quenelle!
0:18:13 > 0:18:17- Well done. Just put one cracker on! One!- That's it. Nice.
0:18:17 > 0:18:20- Really?- Yeah, lovely.- No, no, no.
0:18:20 > 0:18:24Lovely. It's like a temple of pate!
0:18:27 > 0:18:29- That's it.- Well done, well done.
0:18:29 > 0:18:31Service, please!
0:18:33 > 0:18:36Could you serve it with the jelly forward, please?
0:18:40 > 0:18:41Very good!
0:18:43 > 0:18:45Great job! Great job.
0:18:45 > 0:18:47Great job!
0:18:53 > 0:18:55For the starter,
0:18:55 > 0:18:57Emma has made a chicken liver mousse
0:18:57 > 0:19:00with poppy and sesame seed flatbread crackers,
0:19:00 > 0:19:04an apple and watercress salad, celeriac remoulade
0:19:04 > 0:19:07and a champagne and lemon thyme jelly.
0:19:11 > 0:19:15I don't quite know what to do with they pyramid, but I'm using it as a shovel!
0:19:15 > 0:19:19- My dear, do what I'm doing. Just pile it on top.- You're making a terrible mess!
0:19:19 > 0:19:22But nobody's watching! Just tuck in!
0:19:22 > 0:19:23LAUGHTER
0:19:25 > 0:19:28I thought it was a perfect pate.
0:19:28 > 0:19:33And the jelly thing, as we're all calling it, was delicious!
0:19:33 > 0:19:35I'm really enjoying this. Absolutely delicious.
0:19:35 > 0:19:39I love that jelly thing. I've never had that before.
0:19:39 > 0:19:41If there's any going begging, I'll have another!
0:19:41 > 0:19:46Definitely an improvement on the naval food we used to get. It was very interesting.
0:19:46 > 0:19:48But not quite filling enough for me!
0:19:48 > 0:19:52The pate, I thought, was very, very good.
0:19:52 > 0:19:56But I think I've had so much champagne, I can hardly remember it now!
0:19:56 > 0:19:59LAUGHTER
0:19:59 > 0:20:01I found it was absolutely delicious.
0:20:03 > 0:20:04Looking forward to the next course!
0:20:09 > 0:20:13Danny, with about 20 minutes to go, has got to cook every piece of halibut
0:20:13 > 0:20:15and the langoustine and then plate up.
0:20:15 > 0:20:17Phw...
0:20:17 > 0:20:23That is tough. Tell you what, in 20 minutes, ooh, right to the wire. He's under pressure.
0:20:29 > 0:20:32- How are you getting on, Danny? - I'm getting there.
0:20:32 > 0:20:34You're poaching your halibut. Sauce is done, your glaze.
0:20:34 > 0:20:37Yep. Just get the broccoli on and get plated up after that.
0:20:37 > 0:20:40After all that work, don't ruin that fish.
0:20:43 > 0:20:48Danny's got to make sure that mousse with scallop is cooked all the way through.
0:20:48 > 0:20:51Otherwise, he'll open up that plastic and pour it all over the plate.
0:20:51 > 0:20:52Mind your back, please.
0:20:54 > 0:20:59- Eight minutes, Danny, and it should be leaving the room.- I'm a touch late, then.
0:20:59 > 0:21:01- How long?- About five minutes.
0:21:03 > 0:21:05- Don't forget your langoustines which are still raw on a plate.- Yep.
0:21:22 > 0:21:25Lovely. Really lovely.
0:21:32 > 0:21:36No, that's too... They're too soft. (Get yourself together!)
0:21:36 > 0:21:38I'll have to leave them off.
0:21:45 > 0:21:47- What about the mousse? - It's not servable.
0:21:47 > 0:21:51- It's not what I had in mind. - There's enough on that plate. It doesn't matter.
0:21:52 > 0:21:55- We're running a bit behind. - When I was in the navy,
0:21:55 > 0:21:59we were told that navy time was five minutes before time, not five minutes after.
0:22:07 > 0:22:10So a couple of these can go, Danny, can't they?
0:22:10 > 0:22:12First six can go.
0:22:15 > 0:22:17Well done.
0:22:22 > 0:22:27For the main course, Danny has cooked poached halibut
0:22:27 > 0:22:30topped with a herb crust and langoustine,
0:22:30 > 0:22:34served with potato galette, broccoli and a langoustine glaze.
0:22:34 > 0:22:38I'm longing to get down to eating it.
0:22:49 > 0:22:53The sauce is marvellous. The halibut dipped into it is wonderful.
0:22:53 > 0:22:57I could do without the broccoli, but then I always can do without broccoli!
0:22:57 > 0:23:01I'm afraid I disagree with Lady Briggs about the broccoli!
0:23:01 > 0:23:06I thought that was very nice. But then I was always told to eat my greens when I was small!
0:23:06 > 0:23:13When I think back to the war, and the only fish we had available was snook, I think.
0:23:13 > 0:23:15This shows you what we were missing!
0:23:15 > 0:23:20The fish is superb. Very well cooked. Not overcooked.
0:23:20 > 0:23:23Very good. Delicious.
0:23:29 > 0:23:32You've got ten minutes, Michael.
0:23:44 > 0:23:47I like this, Michael. I really, really do.
0:23:56 > 0:23:58I told you you were a pastry chef, Michael, didn't I?
0:23:59 > 0:24:03Come on, mate. Quick, quick, quick. Let's go.
0:24:08 > 0:24:11You're a star, Michael. It's a cracking looking dessert!
0:24:11 > 0:24:14- OK.- Ice cream. You sure it's all right?
0:24:16 > 0:24:18He's just pulled the handle off it!
0:24:20 > 0:24:23- Three minutes left.- Right. OK.
0:24:27 > 0:24:30You've got to be quick, or the ice cream will melt.
0:24:35 > 0:24:37Not quite set enough, no?
0:24:37 > 0:24:38No.
0:24:40 > 0:24:41Last one. Well done.
0:24:43 > 0:24:46Let's go, mate, please.
0:24:53 > 0:24:55It looks very tempting!
0:24:55 > 0:24:59For dessert, Michael has made a chocolate torte
0:24:59 > 0:25:03filled with salted caramel and chocolate mousse
0:25:03 > 0:25:05served with vanilla ice cream.
0:25:05 > 0:25:09I just hope I've got room for it all after all that.
0:25:09 > 0:25:11But I'll do my best!
0:25:16 > 0:25:17Mmm!
0:25:21 > 0:25:24My goodness me, it's absolutely wonderful!
0:25:24 > 0:25:30I shall have to go home and do some rather better cooking in future, I think!
0:25:30 > 0:25:34Lovely texture, lovely flavour. That toffee, if you haven't eaten that squiggly bit of toffee -
0:25:34 > 0:25:38oh, you have! I see. That's particularly nice!
0:25:38 > 0:25:40Wonderful!
0:25:40 > 0:25:45Delicious ooze from inside this. Well worth waiting for!
0:25:45 > 0:25:48My sweet tooth has been having a field day!
0:25:50 > 0:25:53Delicious, but I'm afraid it's a question of capacity.
0:25:53 > 0:25:57I might nick a bit more crust off the top, first!
0:25:59 > 0:26:03Very good, indeed, except my ice cream has slightly melted.
0:26:03 > 0:26:09I think it's a wonderful way of ending a meal. Terrific.
0:26:22 > 0:26:27Could I thank you for a really absolutely delightful evening?
0:26:27 > 0:26:29We've all enjoyed it.
0:26:29 > 0:26:31The food was delicious.
0:26:31 > 0:26:35We never ate anything like this during the war.
0:26:35 > 0:26:37A wonderful occasion.
0:26:37 > 0:26:43And we'll remember it for the rest of our lives. Thank you very much.
0:26:43 > 0:26:48When we found out who we were cooking for, I can speak for all of us,
0:26:48 > 0:26:49we were over the moon.
0:26:49 > 0:26:54It's been a real joy to be here. Thank you very much for having us.
0:27:05 > 0:27:07They're heroes and heroines.
0:27:07 > 0:27:11So it was incredible, really incredible, to be able to cook for them.
0:27:11 > 0:27:14And even more incredible that they liked it!
0:27:14 > 0:27:17It's a fantastic honour.
0:27:17 > 0:27:21These people have done incredible things.
0:27:21 > 0:27:26I really put everything into this and filled every second of that two-and-a-half hours
0:27:26 > 0:27:29because I wanted it to be such a nice dessert for them.
0:27:29 > 0:27:31I'm so pleased that they loved it.
0:27:32 > 0:27:37We wanted our three to truly impress today. And they've done it.
0:27:37 > 0:27:40The food completely matched the occasion.
0:27:40 > 0:27:43They were so adventurous.
0:27:45 > 0:27:47They are going for it, no doubt about that!
0:27:47 > 0:27:51It's very exciting. I don't know how we're going to pick a winner!
0:27:54 > 0:27:58Tomorrow, the three finalists face their penultimate challenge.
0:27:58 > 0:28:02Expectations are going to be very, very high.
0:28:02 > 0:28:04Pepper? Did you put in pepper?
0:28:04 > 0:28:08Cooking for four of the UK's most respected chefs.
0:28:08 > 0:28:11I wouldn't enjoy cooking for us, so God knows what they're thinking!
0:28:14 > 0:28:16Go, go, go. You need to be faster.
0:28:16 > 0:28:19- Eugh! It's dead.- No, don't say that!
0:28:20 > 0:28:24- Weee!- Oh!
0:28:25 > 0:28:29To think that this was an amateur that cooked this. Amazing. Really fantastic!
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd