0:00:03 > 0:00:05Celebrity MasterChef - The Final.
0:00:05 > 0:00:08And what an extraordinary competition it has been.
0:00:11 > 0:00:13Three extraordinary finalists.
0:00:14 > 0:00:18They have to do one thing, and that is cook without fault.
0:00:18 > 0:00:23Today is the day for the MasterChef Champion to step forward.
0:00:31 > 0:00:33I came into this competition
0:00:33 > 0:00:35knowing that I was an OK cook.
0:00:35 > 0:00:38All along, my skills and techniques have never really
0:00:38 > 0:00:40been called into question.
0:00:40 > 0:00:42Hey-hey!
0:00:42 > 0:00:43Danny...
0:00:43 > 0:00:45not a bad job.
0:00:45 > 0:00:47That, for me,
0:00:47 > 0:00:48is exceptional.
0:00:48 > 0:00:51That's grown-up cooking, Danny.
0:00:51 > 0:00:53The beef is cooked brilliantly.
0:00:53 > 0:00:54Back of the net!
0:00:56 > 0:00:59Getting the flavour combinations has been a bigger problem.
0:00:59 > 0:01:03There are so many sweet things on that plate,
0:01:03 > 0:01:06I can't taste the beauty of the pigeon.
0:01:06 > 0:01:09- It's risotto meets rice pudding. - I knew you liked puddings.
0:01:09 > 0:01:12Yeah, not with a cuttlefish.
0:01:12 > 0:01:14For me, the flavour's really confused.
0:01:14 > 0:01:16I feel like I'm eating a dessert, but I've got meat in it.
0:01:16 > 0:01:18It's been tough.
0:01:18 > 0:01:20Been a long road.
0:01:20 > 0:01:22They're too soft.
0:01:23 > 0:01:26You need to be quicker, you're holding everybody else up!
0:01:26 > 0:01:28It's getting warm in here.
0:01:28 > 0:01:29Plaster, please.
0:01:29 > 0:01:31'I learnt so much.'
0:01:31 > 0:01:33That looks beautiful, Danny!
0:01:33 > 0:01:34Very good.
0:01:34 > 0:01:36Delicious.
0:01:36 > 0:01:38Good cooking.
0:01:38 > 0:01:39Very impressed.
0:01:39 > 0:01:41'It's been thoroughly enjoyable.
0:01:41 > 0:01:43'I will take away
0:01:43 > 0:01:46'such great experiences, great memories.
0:01:46 > 0:01:48'To get to the final'
0:01:48 > 0:01:49is a big achievement,
0:01:49 > 0:01:55but most importantly, I've proved to myself that I can actually cook.
0:01:55 > 0:01:57And that is what I set out to do in the first place.
0:02:00 > 0:02:04I never imagined in a million years the amount of pressure
0:02:04 > 0:02:06that MasterChef would be.
0:02:06 > 0:02:07What is that?!
0:02:07 > 0:02:09If I drop this,
0:02:09 > 0:02:11I'm literally going to punch myself in the face.
0:02:11 > 0:02:12Argh!
0:02:12 > 0:02:14There have been days
0:02:14 > 0:02:17where I've felt ecstatic.
0:02:17 > 0:02:19That is heart-thumping stuff.
0:02:19 > 0:02:21It's delightful.
0:02:23 > 0:02:25It looks like a real restaurant dish.
0:02:25 > 0:02:27Two words - "oh" and "wow".
0:02:27 > 0:02:28This is amazing.
0:02:30 > 0:02:31Great!
0:02:31 > 0:02:34Dah-dah!
0:02:34 > 0:02:36- It's perfect. - Did Chef say it was perfect?
0:02:36 > 0:02:38Get me!
0:02:38 > 0:02:41When I think about all the ups and downs I've had...
0:02:41 > 0:02:42One chicken.
0:02:42 > 0:02:43Chicken. Yes, Chef!
0:02:43 > 0:02:46..and then I think about where I'm at today,
0:02:46 > 0:02:47it's all been worth it.
0:02:47 > 0:02:49It really has all been worth it.
0:02:51 > 0:02:53Perfect.
0:02:53 > 0:02:55Beautiful. As good as the one we'd have served here.
0:02:55 > 0:02:57Thank you very much, Chef!
0:02:57 > 0:02:59I think that yoghurt sorbet
0:02:59 > 0:03:00is amazing!
0:03:00 > 0:03:03It's absolutely beautiful.
0:03:03 > 0:03:05You've got something special.
0:03:05 > 0:03:07Always knew you did, and today, for me, you've proved it.
0:03:11 > 0:03:13I would absolutely love to be MasterChef Champion.
0:03:13 > 0:03:17It would just be amazing!
0:03:20 > 0:03:22The competition, it's been very
0:03:22 > 0:03:23up and down. It has.
0:03:23 > 0:03:25This sauce is a nightmare,
0:03:25 > 0:03:27because if it's too hot, it splits.
0:03:27 > 0:03:28Argh!
0:03:28 > 0:03:31He's just poked the handle off of it!
0:03:31 > 0:03:36That vanilla essence is now making it taste like soap.
0:03:37 > 0:03:41Your jelly hasn't set, Michael.
0:03:41 > 0:03:43And in the bottom of that glass,
0:03:43 > 0:03:44we have soup.
0:03:44 > 0:03:46Ah!
0:03:46 > 0:03:49Argh!
0:03:49 > 0:03:52- Oh, no! - It's slightly hot, but it's fine!
0:03:52 > 0:03:54It's a crumble, not a rhubarb swamp!
0:03:54 > 0:03:57Now I've made it to the end, I'm a much better cook
0:03:57 > 0:04:01- than I was before. - Lovely, lovely, lovely.
0:04:01 > 0:04:03Mate, very, very impressive.
0:04:03 > 0:04:05HE SIGHS
0:04:07 > 0:04:10I'm really, really impressed.
0:04:10 > 0:04:11Oh, brilliant. Thanks, Chef.
0:04:11 > 0:04:13I love it.
0:04:13 > 0:04:14It's absolutely fabulous.
0:04:14 > 0:04:16That's very, very good.
0:04:17 > 0:04:21To think that this was an amateur that cooked this...
0:04:21 > 0:04:23Amazing! Really fantastic.
0:04:25 > 0:04:27If I won MasterChef,
0:04:27 > 0:04:30it would be right up there. But both of these competitors
0:04:30 > 0:04:33are not going to make it easy for me, at all.
0:04:48 > 0:04:51Now only three plates separate you
0:04:51 > 0:04:54from the Celebrity MasterChef title.
0:04:54 > 0:04:57Your three courses,
0:04:57 > 0:04:58two hours.
0:04:58 > 0:05:02Ladies and gentlemen, let's cook.
0:05:18 > 0:05:21You've got to put into this last challenge
0:05:21 > 0:05:23everything you've learned.
0:05:23 > 0:05:25All the hard work to get to this point
0:05:25 > 0:05:27now comes down to three plates.
0:05:33 > 0:05:35Danny's first dish of smoked duck,
0:05:35 > 0:05:38which he's smoking himself,
0:05:38 > 0:05:40with pear and vanilla puree...
0:05:44 > 0:05:48..and then a marmalade made from chicory...
0:05:50 > 0:05:55..I think is a sensational idea.
0:05:55 > 0:05:58My concern is that he's smoking his own duck breast.
0:05:58 > 0:06:01If he goes too far, John, it will taste like a lump of charcoal.
0:06:03 > 0:06:05The main thing that could go wrong with my starter
0:06:05 > 0:06:07is if I get the smoking on the duck wrong.
0:06:07 > 0:06:09There's a very, very fine line
0:06:09 > 0:06:12between getting this right...
0:06:17 > 0:06:20His main course -
0:06:20 > 0:06:22sea-reared trout.
0:06:22 > 0:06:24He's serving that with aubergine puree,
0:06:24 > 0:06:25flavoured with truffle oil,
0:06:25 > 0:06:27and a red pepper and tomato sauce.
0:06:33 > 0:06:35Will that sea-reared trout be able to stand up
0:06:35 > 0:06:37to those big flavours?
0:06:37 > 0:06:39That's a big ask.
0:06:43 > 0:06:45For dessert, chocolate fondant.
0:06:47 > 0:06:50It's got to be turned out and runny in the centre.
0:06:53 > 0:06:57That guy does not do things by halves.
0:06:57 > 0:06:59Not happy to just give us a chocolate fondant,
0:06:59 > 0:07:02which we would love,
0:07:02 > 0:07:03he's trying for shortbread biscuits.
0:07:09 > 0:07:11He's also going to make an orange sorbet.
0:07:11 > 0:07:14Winning would be a great achievement.
0:07:14 > 0:07:15My family would be very proud.
0:07:15 > 0:07:18If I produce my food
0:07:18 > 0:07:19as well as I possibly can,
0:07:19 > 0:07:22I think I'll have a decent chance
0:07:22 > 0:07:25of winning this.
0:07:29 > 0:07:32Finalists, you have had 40 minutes!
0:07:42 > 0:07:45I've got to go off like the clappers.
0:07:45 > 0:07:48I have so much to do, it's verging on ridiculous.
0:07:55 > 0:07:57Let me say right now,
0:07:57 > 0:08:00I LOVE Emma's food!
0:08:00 > 0:08:03She has got a ravioli.
0:08:03 > 0:08:04Inside, there's ricotta, peas,
0:08:04 > 0:08:07mint, in a bacon-flavoured butter.
0:08:07 > 0:08:09That is speaking to my inner depths.
0:08:09 > 0:08:11What's next?
0:08:11 > 0:08:12Make the pasta!
0:08:12 > 0:08:14'I'm making pasta today,'
0:08:14 > 0:08:15for the first time.
0:08:15 > 0:08:18I've taken risks all the way through this competition,
0:08:18 > 0:08:20and because it's the final, I don't intend to stop.
0:08:22 > 0:08:24She's got to be careful
0:08:24 > 0:08:26that she can make the ravioli thin enough
0:08:26 > 0:08:28to be delectable...
0:08:29 > 0:08:33..and thick enough to hold it, and it has to be sealed, or it'll get waterlogged.
0:08:33 > 0:08:36Ravioli, they can blow apart,
0:08:36 > 0:08:38and the dish can be flawed.
0:08:38 > 0:08:40For the main course,
0:08:40 > 0:08:42she is cooking turbot.
0:08:43 > 0:08:47Beautiful fish. Difficult to cook.
0:08:47 > 0:08:50Underneath, vegetables inside leeks.
0:08:50 > 0:08:53Those leeks have to be almost falling apart...
0:08:55 > 0:08:58..or it's going to be like chewing on a raw onion.
0:09:01 > 0:09:05I've got to say, it sounds elegant.
0:09:05 > 0:09:10It sounds sophisticated, it sounds exciting.
0:09:10 > 0:09:13And she's serving that with a classic beurre blanc.
0:09:13 > 0:09:16Buttery sauce.
0:09:16 > 0:09:20Get in there, Emma. That is beautiful, beautiful!
0:09:20 > 0:09:23Beurre blanc sauce is a classic sauce.
0:09:23 > 0:09:26If you get that wrong,
0:09:26 > 0:09:28John'll come down on me like a ton of bricks.
0:09:30 > 0:09:33I'm not going to get it wrong.
0:09:33 > 0:09:36Emma's dessert - beautiful floating islands.
0:09:36 > 0:09:39Little poached meringues, sitting in vanilla custard...
0:09:41 > 0:09:43..with praline on top.
0:09:45 > 0:09:47Those floating islands are difficult.
0:09:47 > 0:09:50If you undercook them, inside is just
0:09:50 > 0:09:52raw, tinny egg white.
0:09:52 > 0:09:54Done properly,
0:09:54 > 0:09:56they are beautiful.
0:09:58 > 0:10:01This is who I am, and if you like that, make me the champ.
0:10:01 > 0:10:03If you don't like that, then don't.
0:10:09 > 0:10:1045 minutes left.
0:10:14 > 0:10:16This one challenge
0:10:16 > 0:10:17is going to be the make-or-break.
0:10:17 > 0:10:20If you absolutely knock it out of the park,
0:10:20 > 0:10:21you stand a chance of winning.
0:10:21 > 0:10:23If you mess it up, you definitely don't.
0:10:30 > 0:10:33We've always said that Michael cooks food
0:10:33 > 0:10:34that people want to eat,
0:10:34 > 0:10:37and today, his menu - boom!
0:10:40 > 0:10:41Mackerel -
0:10:41 > 0:10:43rich, oily fish,
0:10:43 > 0:10:44served with a spiciness of beetroot.
0:10:48 > 0:10:50And then the richness and heat
0:10:50 > 0:10:52from that horseradish.
0:10:52 > 0:10:53Absolutely fantastic.
0:10:55 > 0:10:57I think the main jeopardy point is the fish.
0:10:59 > 0:11:02Just lose my concentration, I could overcook that easily...
0:11:04 > 0:11:05..and that would ruin the dish.
0:11:08 > 0:11:10Main course, we've got a lamb,
0:11:10 > 0:11:13carrot puree.
0:11:13 > 0:11:15Serving on potatoes
0:11:15 > 0:11:17rich with truffle oil.
0:11:19 > 0:11:21Fantastic!
0:11:24 > 0:11:27Michael's got half a saddle of lamb,
0:11:27 > 0:11:29and he's filled it up with apricots and spinach.
0:11:35 > 0:11:37Then he's wrapping in caul fat,
0:11:37 > 0:11:39so the whole thing is held together
0:11:39 > 0:11:43in this wonderful fat outside casing.
0:11:43 > 0:11:45Michael, you're playing with some big, big flavours here.
0:11:47 > 0:11:50He's got to make sure that not one of those flavours,
0:11:50 > 0:11:52especially the truffle, is overpowering.
0:11:54 > 0:11:56For dessert, we have a souffle,
0:11:56 > 0:11:59with bananas and passion fruit - the taste of the tropics.
0:12:03 > 0:12:05John, a souffle,
0:12:05 > 0:12:07I think is brave, brave, brave.
0:12:10 > 0:12:12But banana is heavy and sticky.
0:12:12 > 0:12:16It's not easy to make that souffle light enough to rise.
0:12:16 > 0:12:19You've got to be a very, very good pastry cook indeed.
0:12:22 > 0:12:24How often do you get to the MasterChef final?
0:12:26 > 0:12:28Go big or go home!
0:12:31 > 0:12:33Guys, you've got 13 minutes.
0:12:33 > 0:12:35Unlucky for some.
0:12:40 > 0:12:42Come on, guys, you've got to push it. Come on.
0:12:58 > 0:12:59Oh, wow!
0:12:59 > 0:13:03- HE LAUGHS - Love you!
0:13:08 > 0:13:10Ten seconds. Last ten seconds.
0:13:17 > 0:13:19Time's up, you're done.
0:13:19 > 0:13:20You're finished.
0:13:26 > 0:13:28Michael, you're first. Come on up.
0:13:39 > 0:13:42Michael's starter is pan-fried mackerel
0:13:42 > 0:13:44on a bed of horseradish puree,
0:13:44 > 0:13:47with red and yellow beetroot.
0:13:50 > 0:13:52I love it!
0:13:52 > 0:13:54HE LAUGHS
0:13:54 > 0:13:55I absolutely love it.
0:13:55 > 0:13:57The heat from the horseradish,
0:13:57 > 0:13:59then the strength of the oily fish,
0:13:59 > 0:14:01and then the sweet earthiness of the beetroot -
0:14:01 > 0:14:03it's a beautiful combination,
0:14:03 > 0:14:05and you have pulled it off with aplomb.
0:14:10 > 0:14:12That's delicious.
0:14:12 > 0:14:13But what I love more than anything
0:14:13 > 0:14:16is the sweetness of your red beetroot
0:14:16 > 0:14:19against the earthiness of that raw, yellow beetroot.
0:14:19 > 0:14:21It looks beautiful and it tastes beautiful.
0:14:24 > 0:14:27Michael's main course is saddle of lamb,
0:14:27 > 0:14:30stuffed with apricots and spinach,
0:14:30 > 0:14:32with braised baby leeks,
0:14:32 > 0:14:33carrot puree
0:14:33 > 0:14:35and truffle mash.
0:14:39 > 0:14:41Great, great flavours. Love the sweetness of apricot,
0:14:41 > 0:14:43and the carrot, earthy sweetness.
0:14:43 > 0:14:46Love the lamb - it's really soft,
0:14:46 > 0:14:48but I don't pick up any truffle
0:14:48 > 0:14:49in your mashed potato.
0:14:49 > 0:14:54And that fat is too thick and needs some more cooking.
0:15:00 > 0:15:02I really like the sweet carrot puree
0:15:02 > 0:15:03with the richness of the lamb,
0:15:03 > 0:15:05but at the same time, the sharpness of the leeks,
0:15:05 > 0:15:08and that wonderful, creamy mashed potato.
0:15:08 > 0:15:11That fat surrounding the outside of that lamb
0:15:11 > 0:15:13is the only issue I've got.
0:15:16 > 0:15:18For his dessert, Michael's made
0:15:18 > 0:15:21a banana and passion fruit souffle.
0:15:25 > 0:15:29I am so impressed with your souffle.
0:15:29 > 0:15:30The texture of it
0:15:30 > 0:15:32is pillowishly light,
0:15:32 > 0:15:35but still sweet and sticky, and the whole thing has body.
0:15:35 > 0:15:38I get the fragrance of the passion fruit, but the big flavour in there
0:15:38 > 0:15:40is that wonderful richness of banana.
0:15:40 > 0:15:42That, technically,
0:15:42 > 0:15:44is absolutely spot-on.
0:15:51 > 0:15:52It's a perfectly light,
0:15:52 > 0:15:54moist souffle
0:15:54 > 0:15:57that is bursting full of tropical flavour.
0:15:57 > 0:16:00That is absolutely fantastic!
0:16:03 > 0:16:05Thank you very much.
0:16:06 > 0:16:09'I can't tell you how pleased I am.
0:16:09 > 0:16:11'Not quite three perfect plates,
0:16:11 > 0:16:14'but I think pretty much two perfect plates.'
0:16:14 > 0:16:15The souffle was a winner!
0:16:15 > 0:16:19Come on! The souffle was a winner!
0:16:19 > 0:16:21Oh, it was brilliant.
0:16:21 > 0:16:22HE SIGHS
0:16:22 > 0:16:24Emma, come on up.
0:16:31 > 0:16:35I'm looking down at three plates of food
0:16:35 > 0:16:37which would grace the tables of any restaurant.
0:16:37 > 0:16:39They look fantastic.
0:16:41 > 0:16:44Emma's starter is pea, mint and ricotta ravioli,
0:16:44 > 0:16:48with pancetta butter and pea shoots.
0:16:52 > 0:16:54That makes me very happy.
0:16:54 > 0:16:56Very, very happy.
0:16:56 > 0:16:57Light pasta,
0:16:57 > 0:17:00salty from pancetta.
0:17:00 > 0:17:02Then, wallop! Sweet pea,
0:17:02 > 0:17:03fresh mint.
0:17:03 > 0:17:05It's just lovely!
0:17:05 > 0:17:07It's as close as your mouth is going to get
0:17:07 > 0:17:09to walking through a spring garden.
0:17:09 > 0:17:11It's stunning!
0:17:16 > 0:17:20Every single element of that ravioli is perfect.
0:17:20 > 0:17:22The pasta is wonderfully thin,
0:17:22 > 0:17:24the filling voluptuous,
0:17:24 > 0:17:26but sweet and vibrant.
0:17:26 > 0:17:27It tastes beautiful,
0:17:27 > 0:17:29it looks beautiful.
0:17:29 > 0:17:32It's beautifully executed. Bang-on!
0:17:32 > 0:17:33Thank you.
0:17:35 > 0:17:37Emma's main course
0:17:37 > 0:17:39is pan-fried turbot,
0:17:39 > 0:17:40topped with samphire,
0:17:40 > 0:17:43with vegetable-filled leek cannelloni,
0:17:43 > 0:17:45crushed roast potatoes,
0:17:45 > 0:17:47and a beurre blanc sauce.
0:17:51 > 0:17:53Your fish is beautifully firm, but falling apart
0:17:53 > 0:17:55in your mouth.
0:17:55 > 0:17:57The texture of potatoes is buttery, lovely.
0:17:57 > 0:18:00I love the leeks and the freshness of the vegetables inside.
0:18:00 > 0:18:03Everything is beautifully, beautifully cooked.
0:18:03 > 0:18:06I mean, with the real touch of an expert.
0:18:10 > 0:18:12I think it's sweet, it's sharp, it's sour.
0:18:12 > 0:18:16And it's got the earthiness from that wonderful piece of turbot.
0:18:16 > 0:18:18In that little precious leek cannelloni,
0:18:18 > 0:18:22fine dice of courgettes, shallots,
0:18:22 > 0:18:25and leek, and then some herbs inside, as well.
0:18:25 > 0:18:27Yes.
0:18:27 > 0:18:29Clever!
0:18:29 > 0:18:30Clever!
0:18:31 > 0:18:33Emma's made a dessert
0:18:33 > 0:18:34of ile flottante -
0:18:34 > 0:18:36poached meringue in creme anglaise,
0:18:36 > 0:18:39with almond praline topping
0:18:39 > 0:18:41and shortbread biscuits.
0:18:47 > 0:18:50I love the fact that your egg white is poached so perfectly,
0:18:50 > 0:18:52it has a texture to it,
0:18:52 > 0:18:54but it's still as light as a feather,
0:18:54 > 0:18:58and all it does is it's picked up that wonderful, rich vanilla custard.
0:18:58 > 0:19:00The crunch of the praline on top with the almonds
0:19:00 > 0:19:02is wonderful.
0:19:02 > 0:19:05It is really very, very good indeed.
0:19:05 > 0:19:08And you've got it absolutely spot-on.
0:19:13 > 0:19:14Shoot me now, I'll go to heaven.
0:19:14 > 0:19:15SHE LAUGHS
0:19:15 > 0:19:17Creamy, sweet,
0:19:17 > 0:19:19rich, indulgent, light.
0:19:19 > 0:19:23Perfect. That is so light, that little island in there,
0:19:23 > 0:19:26but it's finished with a little sugar crust
0:19:26 > 0:19:27and some almonds.
0:19:27 > 0:19:30Lovely, lovely, lovely.
0:19:30 > 0:19:31Thank you very much.
0:19:39 > 0:19:41'I feel really great.
0:19:41 > 0:19:44'I feel as if I've done myself proud today,'
0:19:44 > 0:19:45and that's all I can do.
0:19:45 > 0:19:48Danny, let's taste your food.
0:19:53 > 0:19:56Danny's starter is smoked duck breast,
0:19:56 > 0:19:58with pear and vanilla puree,
0:19:58 > 0:20:01chicory,
0:20:01 > 0:20:02and a chicory marmalade.
0:20:07 > 0:20:10Beautiful pot of chicory marmalade.
0:20:10 > 0:20:12It's sharp, it's bitter
0:20:12 > 0:20:14but, at the same time, sweet.
0:20:14 > 0:20:15Then suddenly, in comes
0:20:15 > 0:20:17the iron of your smoked duck.
0:20:17 > 0:20:18That, for me,
0:20:18 > 0:20:20is a sensation and a flavour
0:20:20 > 0:20:21I really like.
0:20:21 > 0:20:24Thank you.
0:20:26 > 0:20:28It's a sweet dish,
0:20:28 > 0:20:31but the almost bitter smokiness of that duck
0:20:31 > 0:20:34is a lovely match against all that sweetness.
0:20:34 > 0:20:35It scared me.
0:20:35 > 0:20:37Really scared me.
0:20:37 > 0:20:40But really very, very nice indeed.
0:20:41 > 0:20:43Danny's main course
0:20:43 > 0:20:45is sea-reared trout
0:20:45 > 0:20:47on aubergine puree,
0:20:47 > 0:20:49with tomatoes, crushed potatoes,
0:20:49 > 0:20:52and a tomato and pepper sauce.
0:20:55 > 0:20:58The aubergine with the potatoes,
0:20:58 > 0:21:00the sweet tomato
0:21:00 > 0:21:02and the smokiness of that pepper,
0:21:02 > 0:21:04I really, really like.
0:21:04 > 0:21:07Bit it's the oiliness of that fish
0:21:07 > 0:21:08that I'm finding really hard
0:21:08 > 0:21:12with the other rich, quite bold and smoky flavours.
0:21:12 > 0:21:13OK.
0:21:13 > 0:21:16Admire the work. Everything cooked beautifully.
0:21:16 > 0:21:19It's the combination I'm finding difficult to cope with.
0:21:23 > 0:21:25I love the delicacy of the fish
0:21:25 > 0:21:27with a little bit of sweetness of the peppers.
0:21:27 > 0:21:29I love the smoky aubergine puree,
0:21:29 > 0:21:30I really, really do.
0:21:30 > 0:21:32Those flavours, I find complimentary
0:21:32 > 0:21:35and very new. I like it.
0:21:37 > 0:21:42For his dessert, Danny's made chocolate fondant,
0:21:42 > 0:21:44with an orange sorbet
0:21:44 > 0:21:47and rosemary and almond shortbread.
0:21:47 > 0:21:49HE LAUGHS
0:21:49 > 0:21:51There you are.
0:21:58 > 0:22:00Nice chocolate fondant. Firmer texture on the outside,
0:22:00 > 0:22:02nice and soggy in the middle. Good.
0:22:02 > 0:22:03But what is actually
0:22:03 > 0:22:05making my palate dance
0:22:05 > 0:22:07is orange sorbet,
0:22:07 > 0:22:08flavoured with star anise
0:22:08 > 0:22:11on a rosemary shortbread biscuit.
0:22:11 > 0:22:12That is stunning!
0:22:17 > 0:22:21That chocolate - rich, but not too rich -
0:22:21 > 0:22:24going with the liquorice flavour of star anise,
0:22:24 > 0:22:25and then the rosemary,
0:22:25 > 0:22:27which is like antiseptic on your tongue,
0:22:27 > 0:22:30and numbing your palate - love it!
0:22:32 > 0:22:35- Thanks, Danny.- Thank you.
0:22:36 > 0:22:40'I think that went better than expected. I always knew'
0:22:40 > 0:22:42there was a massive risk strategy
0:22:42 > 0:22:44in where I was going with my food today.
0:22:44 > 0:22:46It was either going to be "love it" or "hate it".
0:22:46 > 0:22:50I think, in the main, they seemed to love it.
0:22:50 > 0:22:53We've got a lot of talking to do, obviously.
0:22:53 > 0:22:58We've got a big decision to make. For the last time, off you go.
0:22:58 > 0:23:01We'll get you back in when we've made a decision. Thank you.
0:23:06 > 0:23:10It's not going to be easy.
0:23:10 > 0:23:12It's over!
0:23:12 > 0:23:13SHE LAUGHS
0:23:13 > 0:23:15- Well done.- Congratulations, people.
0:23:15 > 0:23:17- GREGG:- What a fantastic final.
0:23:17 > 0:23:20Brilliant contestants, fantastic plates of food.
0:23:20 > 0:23:24- Blimey, that was intense at the end. - Yeah.
0:23:25 > 0:23:28JOHN: Our three had huge ambition, and it was matched
0:23:28 > 0:23:30by the delivery.
0:23:30 > 0:23:33What they all
0:23:33 > 0:23:35individually achieved today,
0:23:35 > 0:23:36I think was brilliant.
0:23:40 > 0:23:43The mackerel dish, for me, was Michael's star.
0:23:43 > 0:23:45That wonderful red beetroot,
0:23:45 > 0:23:48that wonderful spice coming from the horseradish,
0:23:48 > 0:23:50and the creaminess against that oily fish.
0:23:50 > 0:23:52It was a great, great dish.
0:23:52 > 0:23:56His lamb, he hadn't rendered down the fat.
0:23:56 > 0:23:58It detracted from the actual beauty of the dish.
0:23:58 > 0:24:01His souffle, that was brilliant.
0:24:01 > 0:24:03Bringing tropical fruits
0:24:03 > 0:24:05into a French classic. John, it was great.
0:24:05 > 0:24:07I'm so proud of what I've done today.
0:24:07 > 0:24:09I'm SO proud of it that no matter what happens,
0:24:09 > 0:24:11I'm going to go home with a big smile on my face.
0:24:11 > 0:24:14Emma cooked brilliant food today.
0:24:14 > 0:24:17First course - ravioli
0:24:17 > 0:24:19were just perfectly made.
0:24:19 > 0:24:22It was just heaven! It was heaven!
0:24:22 > 0:24:25That fish went so well
0:24:25 > 0:24:28with that wonderful, sharp, acidic, buttery sauce.
0:24:28 > 0:24:31For me, it was a great balancing act.
0:24:31 > 0:24:32Absolutely brilliant!
0:24:32 > 0:24:35Her dessert! Mate -
0:24:35 > 0:24:37heavenly, heavenly!
0:24:37 > 0:24:41That's bowl-lickingly gorgeous, that dessert.
0:24:41 > 0:24:44Anyone could take the title today.
0:24:44 > 0:24:48Any one of us. I don't think you can put a paper between us.
0:24:48 > 0:24:51Danny went for it today in a way I never expected.
0:24:51 > 0:24:53The first course
0:24:53 > 0:24:55was always going to be provocative,
0:24:55 > 0:24:57but I thought it was a great, great dish.
0:24:57 > 0:25:00Main course of that beautifully-cooked fish,
0:25:00 > 0:25:04with the smokiness and the creaminess of that aubergine.
0:25:04 > 0:25:06Tasted good. I liked it.
0:25:06 > 0:25:08It was well-executed
0:25:08 > 0:25:10but, for me, that centrepiece didn't go with the rest of the bits
0:25:10 > 0:25:15- around the outside. - The dessert was just divine.
0:25:15 > 0:25:16That chocolate fondant,
0:25:16 > 0:25:19with the orange and star anise sorbet,
0:25:19 > 0:25:21I thought the dessert was brilliant.
0:25:21 > 0:25:24Knowing that I've produced what I wanted to produce,
0:25:24 > 0:25:25I'm happy with what I've done.
0:25:25 > 0:25:27Now it's just fingers crossed,
0:25:27 > 0:25:30and hope for the best.
0:25:32 > 0:25:35You can't but stand back and admire
0:25:35 > 0:25:39Danny's bravery, and his ability
0:25:39 > 0:25:42to make his food thought-provoking.
0:25:44 > 0:25:46Emma's journey on MasterChef
0:25:46 > 0:25:48has been nothing short of incredible.
0:25:48 > 0:25:52She has propelled herself to absolute greatness
0:25:52 > 0:25:54through sheer tenacity.
0:25:55 > 0:25:58Michael has got skill, imagination,
0:25:58 > 0:26:00heart and soul by the bucketful.
0:26:02 > 0:26:04For me,
0:26:04 > 0:26:06there is one worthy candidate for this trophy.
0:26:06 > 0:26:08One person
0:26:08 > 0:26:11who has just pushed themselves
0:26:11 > 0:26:12SO hard.
0:26:17 > 0:26:19One champion.
0:26:39 > 0:26:42I have nothing but respect for you three.
0:26:44 > 0:26:46The best finals of MasterChef
0:26:46 > 0:26:49are when people put their all into it,
0:26:49 > 0:26:51and you guys have done just that.
0:27:00 > 0:27:04Our Celebrity MasterChef Champion
0:27:04 > 0:27:06is...
0:27:08 > 0:27:10..Emma.
0:27:14 > 0:27:17- Oh, my darling!- Well done!- Oh!
0:27:17 > 0:27:21- Congratulations. - Absolutely brilliant.
0:27:21 > 0:27:23SHE CRIES
0:27:28 > 0:27:30BOTH: Thank you.
0:27:37 > 0:27:39It was always going to be a tough decision.
0:27:39 > 0:27:41Every single one of us has done fantastically well.
0:27:41 > 0:27:44Of course, disappointed, but had a great time.
0:27:44 > 0:27:47And good luck to Emma.
0:27:47 > 0:27:50Obviously disappointed to not have won myself,
0:27:50 > 0:27:52but I am thrilled for Emma. It's well deserved.
0:27:52 > 0:27:54I'm over the moon for her.
0:27:54 > 0:27:56Unbelievable!
0:27:56 > 0:27:58- That's for you.- Thank you!
0:27:58 > 0:28:03Thank you so much. Thank you, John. Thank you.
0:28:03 > 0:28:05This is the first trophy I've ever won,
0:28:05 > 0:28:07and what a trophy to win!
0:28:07 > 0:28:10There's been blood, sweat and burns have gone into this.
0:28:10 > 0:28:13Emma is producing dishes now
0:28:13 > 0:28:16that are as good as many professionals.
0:28:16 > 0:28:18The skill, the touch, the finesse,
0:28:18 > 0:28:22- the flavours.- She is unbelievable.
0:28:22 > 0:28:25My mother is going to scream
0:28:25 > 0:28:27for about three months without stopping.
0:28:27 > 0:28:29We'll probably have to have her sedated!
0:28:29 > 0:28:34This ranks up there in one of the all-time life achievements.
0:28:34 > 0:28:37Wow! Wow! Wow!
0:28:37 > 0:28:38Wow!
0:28:41 > 0:28:43MUSIC: "Set Fire To The Rain" by Adele
0:28:43 > 0:28:47# When I lay with you I could stay there
0:28:47 > 0:28:50# Close my eyes for you
0:28:50 > 0:28:53# Here forever
0:28:53 > 0:28:56# You and me together
0:28:56 > 0:28:58# Nothing gets better
0:28:58 > 0:29:01# Cos there's a side to you
0:29:01 > 0:29:03# That I never knew, never knew
0:29:03 > 0:29:05# All the things you'd say... #
0:29:05 > 0:29:08Subtitles by Red Bee Media Ltd