0:00:07 > 0:00:12Over the last six weeks, 16 celebrities have been battling...
0:00:12 > 0:00:16- Ugh!- ..to win the Celebrity MasterChef title.
0:00:16 > 0:00:19Now, only three remain and tonight,
0:00:19 > 0:00:22one of them will be crowned champion.
0:00:22 > 0:00:25I'm glad I've got this far, yeah.
0:00:25 > 0:00:26It proves I'm always right!
0:00:29 > 0:00:33I'm ready with my magnanimous loser face.
0:00:33 > 0:00:35But I don't want to display it.
0:00:42 > 0:00:44I'm about to hit my 60th birthday
0:00:44 > 0:00:46and I am literally in charge of a new skill.
0:00:51 > 0:00:55Janet wants it, Ade wants it and Les wants it. Who's going to get it?
0:00:55 > 0:00:56Let's get them in!
0:01:12 > 0:01:15For the last time for you three,
0:01:15 > 0:01:18welcome back to the MasterChef kitchen.
0:01:18 > 0:01:24This has been at times difficult, at times hilarious,
0:01:24 > 0:01:27but a fantastic competition.
0:01:29 > 0:01:32Now, the last time you cook,
0:01:32 > 0:01:36one of you is going to cook so well,
0:01:36 > 0:01:39you're going to walk off with the MasterChef title.
0:01:41 > 0:01:45Cook us wonderful food that we want to indulge in.
0:01:48 > 0:01:51Ladies and gentlemen, three courses, two hours...
0:01:53 > 0:01:54..let's cook.
0:02:13 > 0:02:17My MasterChef journey has been enormous.
0:02:17 > 0:02:20I've had points of elation...
0:02:21 > 0:02:23- Brilliant!- Thank you very much.
0:02:27 > 0:02:30At your best, you can take on anyone.
0:02:33 > 0:02:37..but I've had points where I've wanted to cry and run away.
0:02:37 > 0:02:39What the heck is that?
0:02:43 > 0:02:45I'm not happy to serve these two.
0:02:45 > 0:02:48This could mean failure for the whole dessert.
0:02:48 > 0:02:52I've tripped, got up, tripped, got up and I'm still here.
0:02:52 > 0:02:54Tripping and getting up.
0:02:54 > 0:02:57I wouldn't have swapped it for the world.
0:02:57 > 0:02:59It's been great. I've loved it.
0:03:03 > 0:03:07Les, your three courses today that are going to take the title are...?
0:03:07 > 0:03:10Well, I'm starting with pan seared scallops,
0:03:10 > 0:03:16- wrapped in pancetta with a rosemary and anchovy sauce.- Mm.
0:03:16 > 0:03:23Main course is a cannon of lamb and Toulouse sausage cassoulet,
0:03:23 > 0:03:25served with polenta -
0:03:25 > 0:03:28I've never cooked it before - to serve on the side.
0:03:28 > 0:03:31- Dessert is?- I am making... What is it called?
0:03:31 > 0:03:35It's called a verrine of different coloured chocolates,
0:03:35 > 0:03:38so the bottom layer is dark chocolate,
0:03:38 > 0:03:41then milk chocolate and then on the top,
0:03:41 > 0:03:44a really creamy white chocolate and with that,
0:03:44 > 0:03:47a Chantilly cream with some of the schnapps in
0:03:47 > 0:03:50and also a soft berry compote with the schnapps in.
0:03:52 > 0:03:54Well!
0:03:54 > 0:03:57- I'll get an extra long spoon out! - You'll have to go deep.
0:03:57 > 0:04:01How good would Les "MasterChef champion" Dennis sound?
0:04:01 > 0:04:03I think it would be great.
0:04:03 > 0:04:06I could open a restaurant called Chez Dennis.
0:04:08 > 0:04:09- I wouldn't!- No!
0:04:09 > 0:04:11No, no, no!
0:04:11 > 0:04:15To win it would be amazing and I think you said to me the other day,
0:04:15 > 0:04:18which gave me a lot of courage, that at my best,
0:04:18 > 0:04:19I can compete with these guys.
0:04:19 > 0:04:22These guys are clearly more experienced than me.
0:04:22 > 0:04:25I've learned as I've gone throughout this competition.
0:04:25 > 0:04:26But it's been great.
0:04:29 > 0:04:33I love Les' menu. Love it.
0:04:33 > 0:04:36To me, there are ingredients in there and combinations that sing.
0:04:39 > 0:04:41If I get this right,
0:04:41 > 0:04:45I could be holding that trophy at the end of today.
0:04:47 > 0:04:51You should never say "try", always believe that you can do it.
0:04:54 > 0:04:58You've had half an hour. That's a quarter of the time gone.
0:05:08 > 0:05:13The thing about me is, I'm a combination of huge confidence
0:05:13 > 0:05:15and massive insecurity.
0:05:15 > 0:05:19So on one level, I thought, "Wow, yeah, I can cook really well!"
0:05:19 > 0:05:21And then on another level, I've thought,
0:05:21 > 0:05:23"But John and Gregg won't like it."
0:05:25 > 0:05:28You've served it like a great big stew.
0:05:28 > 0:05:31You're trying to make me serve it like I'm in a restaurant
0:05:31 > 0:05:33and I categorically can't do that.
0:05:36 > 0:05:40It has been a complete battle of wills. It's driven me mad.
0:05:41 > 0:05:45Don't even start gobbing at me, OK? You're running late, now hurry up.
0:05:45 > 0:05:50- This dish is the equivalent of building the Eiffel Tower!- Sshh!
0:05:50 > 0:05:53Janet, where are you? You've got two cod on order.
0:05:53 > 0:05:56- You need to communicate. - I'm doing it!- All right.
0:05:56 > 0:05:57I like to do things my way!
0:06:01 > 0:06:06- That looks fantastic. - It's really very good indeed.
0:06:06 > 0:06:08I can't believe you've said that!
0:06:09 > 0:06:13- That's as good as anything we've had today.- This is Stockholm syndrome.
0:06:13 > 0:06:17This is basically Stockholm. You've given yourself over to Janet!
0:06:17 > 0:06:20Hallelujah! You have arrived!
0:06:21 > 0:06:22I love them!
0:06:25 > 0:06:28You always knew you were going to be in the final three, didn't you?
0:06:28 > 0:06:32- Secretly, yes. - THEY LAUGH
0:06:32 > 0:06:35So, with that knowledge, are you going to lift it today?
0:06:35 > 0:06:37Are you going to take the title?
0:06:37 > 0:06:40Hopefully. I mean, my food's not very compromising.
0:06:40 > 0:06:44I've done what I want, but I'm going to serve it your way.
0:06:44 > 0:06:47So, your three courses today are...?
0:06:47 > 0:06:50They all sum up aspects of my personality.
0:06:50 > 0:06:54First course is red and black salad.
0:06:54 > 0:06:56That's the two sides of my personality.
0:06:56 > 0:06:59Warm, fiery...and black.
0:06:59 > 0:07:01Nasty Janet!
0:07:01 > 0:07:04It's a salad of red leaves and then in it,
0:07:04 > 0:07:06I'm putting some blood oranges
0:07:06 > 0:07:10and I'm crumbling black pudding over it and that's the black.
0:07:10 > 0:07:11I'm serving on a red plate.
0:07:11 > 0:07:14Duck shepherd's pie for the main course.
0:07:14 > 0:07:17But because it's a special day and it's for you two,
0:07:17 > 0:07:21I'm putting it in a mould and I'm doing it in the middle of the plate.
0:07:21 > 0:07:24The dessert is a JSP special.
0:07:24 > 0:07:28It's a hot and cold ice cream and it's chopped up chillies
0:07:28 > 0:07:33in ice cream and you get hot and cold at the same time.
0:07:33 > 0:07:38- Janet?- Yeah.- We wish you the very best of luck.- Do you mean that?- Yeah.
0:07:38 > 0:07:41- Yeah.- I think you're ace. SHE LAUGHS
0:07:45 > 0:07:48Janet's theme today is all about her personality on a plate.
0:07:48 > 0:07:51Well, that's great, as long as it delivers.
0:07:55 > 0:07:57If I get it all right, I should win.
0:07:57 > 0:08:00But, you know, I don't know the workings of their mind.
0:08:00 > 0:08:03It's still a mystery to me after all these days.
0:08:08 > 0:08:12Make your last ever MasterChef hour a very productive one, please.
0:08:17 > 0:08:20When I started the competition,
0:08:20 > 0:08:23I didn't realise it was going to be as tough as it's been.
0:08:25 > 0:08:29- You're way behind on the lamb.- I can't go any faster than I'm going.
0:08:29 > 0:08:31- Safely.- Don't you dare drop that!
0:08:32 > 0:08:34Just(!)
0:08:38 > 0:08:40Go and rustle up some business, Ade.
0:08:42 > 0:08:46Evening. This is only for half of the food,
0:08:46 > 0:08:49so the salmon and the rabbit are on that side.
0:08:49 > 0:08:53For the last month, I have spent every waking
0:08:53 > 0:08:56and every sleeping moment thinking about food.
0:09:00 > 0:09:03Ade, the culinary term is "boom"!
0:09:03 > 0:09:05On the money, absolutely on the money.
0:09:10 > 0:09:12Hey!
0:09:12 > 0:09:13Look at that!
0:09:13 > 0:09:15How cool is that! Beautiful.
0:09:15 > 0:09:19You should be very proud of yourself. That's a challenging dish.
0:09:19 > 0:09:22- Well done. Really enjoyed it. - THEY APPLAUD
0:09:22 > 0:09:26I woke up this morning and sort of shook Jennifer and said, "Capers."
0:09:26 > 0:09:28HE LAUGHS
0:09:31 > 0:09:34And she went, "Hmm, no."
0:09:34 > 0:09:36And then went back to sleep.
0:09:37 > 0:09:41Ade, you've got your serious game face on, mate.
0:09:41 > 0:09:44Well, it's the last chance. Feels like the last day of term.
0:09:44 > 0:09:46I've brought Kerplunk in!
0:09:46 > 0:09:48What are you going to cook for us?
0:09:48 > 0:09:54I'm making a seared fillet of venison with a celeriac remoulade.
0:09:54 > 0:09:57Then I'm doing a fillet of sea bass, which is
0:09:57 > 0:10:02stuffed with a scallop mousse, with a kind of... I feel so poncy!
0:10:02 > 0:10:05With a deconstructed ratatouille.
0:10:05 > 0:10:08Pudding is kind of strawberries, raspberry sorbet
0:10:08 > 0:10:13- and a biscuit with caraway seeds in it.- Why these three dishes?
0:10:13 > 0:10:16Well, because I think they taste nice, I've tasted them all,
0:10:16 > 0:10:20and I only really have one taste test and that's my wife,
0:10:20 > 0:10:21and she liked them.
0:10:21 > 0:10:24- These are all technically challenging.- Mm.
0:10:24 > 0:10:26Yes, I spotted that.
0:10:26 > 0:10:28You don't think you might be in danger
0:10:28 > 0:10:30of biting off more than you can chew?
0:10:30 > 0:10:32No. I had a more complicated menu to begin with
0:10:32 > 0:10:35and I had to ditch that because I tried it the other night
0:10:35 > 0:10:38and I didn't get through it, by a long margin.
0:10:38 > 0:10:42- So it's reduced in complexity. - Ade, good luck.- Thank you.
0:10:42 > 0:10:44I think I need it.
0:10:47 > 0:10:49I do like Ade's menu.
0:10:49 > 0:10:52I worry about it because of the amount of work he's given himself
0:10:52 > 0:10:55and how technical it is, but I do like it.
0:10:55 > 0:10:58You've got to excite them because you can't do anything too simple,
0:10:58 > 0:11:02otherwise it's not going to score you points, is it?
0:11:02 > 0:11:03We know what points make!
0:11:20 > 0:11:22Final five minutes.
0:11:43 > 0:11:46That is it. Time's up. Time's up.
0:11:46 > 0:11:48Move away from it.
0:11:58 > 0:12:00Les, up you come.
0:12:14 > 0:12:16- I am so pleased for you.- Thank you.
0:12:16 > 0:12:21I think your food all round looks clean, it looks crisp. Good on you.
0:12:21 > 0:12:23Thank you.
0:12:23 > 0:12:27Les has made a starter of seared scallops wrapped in pancetta
0:12:27 > 0:12:29on a bed of rocket and red chard,
0:12:29 > 0:12:31served with a rosemary and anchovy sauce.
0:12:40 > 0:12:45I love that rosemary and anchovy sauce. I think that's lovely.
0:12:45 > 0:12:47That would be lovely with most fish.
0:12:47 > 0:12:49Beautifully cooked scallop,
0:12:49 > 0:12:55- but salty bacon and salty anchovies is making it all too salty.- OK.
0:12:55 > 0:12:57You have wonderfully cooked scallops,
0:12:57 > 0:13:00you have beautifully crispy edges of bacon
0:13:00 > 0:13:04and served alongside a big, strong, punchy sauce. It's brave.
0:13:04 > 0:13:06It fills me with joy.
0:13:06 > 0:13:09It makes me feel great about what you're trying to achieve.
0:13:09 > 0:13:10You are almost there.
0:13:10 > 0:13:13Just pull back a little bit on your seasoning and it will be brilliant.
0:13:13 > 0:13:18- Let the ingredients speak for themselves.- OK.
0:13:18 > 0:13:21Les' main course is a pan-seared cannon of lamb
0:13:21 > 0:13:25with Toulouse sausages and a borlotti bean cassoulet,
0:13:25 > 0:13:28served with parmesan-flavoured polenta.
0:13:36 > 0:13:39Earthy beans, sweet carrot and woody cabbage.
0:13:39 > 0:13:43And then sausage, rich with herbs and strong with garlic.
0:13:43 > 0:13:45Altogether, classic combination.
0:13:45 > 0:13:47Your polenta, as well cooked as it might be,
0:13:47 > 0:13:49what you've probably got to try and do
0:13:49 > 0:13:51is put a bit of salt and pepper in it, son.
0:13:51 > 0:13:54I tasted it and realised there wasn't enough salt and pepper in.
0:13:54 > 0:13:58- You didn't put any in there!- No. - It's like eating corn chalk!
0:13:58 > 0:14:00I love this sort of dish.
0:14:00 > 0:14:01What I am impressed with
0:14:01 > 0:14:04is the lightness that you've got in the flavour of those beans.
0:14:04 > 0:14:07It's coming from all the amount of veg you've got in there.
0:14:07 > 0:14:10It's still got a crunch to it and I think that's really clever.
0:14:10 > 0:14:12I would happily munch my way through that
0:14:12 > 0:14:14and then need a lay down at the end of it!
0:14:16 > 0:14:21Les' dessert is a dark, milk and white chocolate mousse verrine,
0:14:21 > 0:14:27served with a soft berry compote and Chantilly schnapps cream.
0:14:27 > 0:14:31Now, this just fills me with joyous anticipation.
0:14:40 > 0:14:44That starts off sweet and ends almost bitter with dark chocolate.
0:14:44 > 0:14:49So any chocolate lover is going to dive into that headfirst, Les.
0:14:49 > 0:14:52I'm really, really impressed by that chocolate.
0:14:52 > 0:14:53Thank you.
0:14:53 > 0:14:56Mmmm!
0:14:56 > 0:14:58The three chocolate mousses are very well made
0:14:58 > 0:15:01because they are of different texture and of different flavour.
0:15:01 > 0:15:05I think that's great. I love that with your berries.
0:15:05 > 0:15:06I don't really need cream on it
0:15:06 > 0:15:09because I've already got enough cream with my chocolate.
0:15:09 > 0:15:12But, you know what, if it satisfies the bald one, brilliant!
0:15:12 > 0:15:14Thank you very much. Thanks, guys.
0:15:23 > 0:15:25Janet, up you come.
0:15:36 > 0:15:37Hello.
0:15:41 > 0:15:46I love your food. I love the way you cook. I love what you stand for.
0:15:46 > 0:15:49You stuck to your guns all the way through this
0:15:49 > 0:15:50and I admire you for it.
0:15:51 > 0:15:56For her starter, Janet has made a red and black salad,
0:15:56 > 0:16:01with red radicchio, red mustard and red Russian kale leaves,
0:16:01 > 0:16:03blood oranges and black pudding,
0:16:03 > 0:16:06with a pomegranate and walnut dressing.
0:16:16 > 0:16:21I looked at your set of ingredients and I thought, "Can't work."
0:16:21 > 0:16:24I love it.
0:16:24 > 0:16:26Absolutely love it. Because it shocks me.
0:16:26 > 0:16:30Like you do, it makes me sit up and go, "Whoa!"
0:16:30 > 0:16:32I think you'll divide the crowd, Janet.
0:16:32 > 0:16:34Don't get me wrong, I love it,
0:16:34 > 0:16:37because I think it is properly in your face.
0:16:37 > 0:16:42Sweet, toasty, nutty, earthy, spicy, finishing with bitter.
0:16:42 > 0:16:47I think the whole thing is a really good flavour combination. Very nice.
0:16:48 > 0:16:51I'm still not sure about your presentation,
0:16:51 > 0:16:54but one thing I am sure of - when I look down, I go,
0:16:54 > 0:16:56"Yep, that's a Janet plate."
0:16:56 > 0:17:00Well, those flavours, bit like a night out with me, Gregg.
0:17:00 > 0:17:01Ends on a clean note.
0:17:03 > 0:17:07Janet's main course is duck and goose shepherd's pie,
0:17:07 > 0:17:09cooked in thyme and red wine,
0:17:09 > 0:17:12and served with Swiss chard and roasted beetroot.
0:17:14 > 0:17:18It looks like a smiling Cyclops, which is unnerving in itself!
0:17:27 > 0:17:29That woody roasted beetroot
0:17:29 > 0:17:32and your beautifully cooked chard are absolutely delicious.
0:17:32 > 0:17:35The fragrance of the thyme mixed with that and then
0:17:35 > 0:17:39the sweetness of the meat sitting inside the pie, I like that a lot.
0:17:39 > 0:17:44My issue, and the only complaint I have got with this dish is your mash.
0:17:44 > 0:17:48And your mash, for me, needs to be a bit creamier, a bit more unctuous.
0:17:48 > 0:17:50But I'd eat the whole lot.
0:17:51 > 0:17:53I love that dish the way it tastes.
0:17:53 > 0:17:55I mean, sweet, sticky,
0:17:55 > 0:18:00soft meat with a mashed potato top is as good as it gets.
0:18:00 > 0:18:04That is a gloriously sticky, indulgent plate of food,
0:18:04 > 0:18:07by someone who really loves to cook.
0:18:09 > 0:18:13Janet's dessert is rhubarb and crystallised ginger
0:18:13 > 0:18:16and a vanilla white chocolate and chilli ice cream.
0:18:16 > 0:18:20- It's quite a macho dish.- Crikey.
0:18:25 > 0:18:27I love the balance of the sweetness of that rhubarb with
0:18:27 > 0:18:31the warmth of the ginger, and I like the chilli and the ice cream.
0:18:31 > 0:18:33Something I've never tried before but it works.
0:18:33 > 0:18:36I think it's really, properly delicious.
0:18:37 > 0:18:40This is a brain-shaking dessert,
0:18:40 > 0:18:42because you just don't know what's coming.
0:18:42 > 0:18:48I think that is gloriously original, and genius.
0:18:48 > 0:18:53- Absolute genius, because it tastes divine.- Look, I'm smiling now.
0:18:53 > 0:18:57Doesn't happen often. Enjoy it while it lasts!
0:18:58 > 0:19:00- Thank you very much.- Thank you.
0:19:00 > 0:19:01Thanks.
0:19:14 > 0:19:16Ade, up you come.
0:19:28 > 0:19:30I've got to say, the cleanliness
0:19:30 > 0:19:33and sharpness of your dishes is truly impressive.
0:19:35 > 0:19:40Ade's starter is pan-seared loin of venison with a pepper crust,
0:19:40 > 0:19:44served with celeriac remoulade and lamb's lettuce.
0:19:44 > 0:19:48It's so clean and so crisp, but it gives us high expectations.
0:19:48 > 0:19:49Oh, dear.
0:19:56 > 0:20:01There is a nuttiness and a creaminess to that celeriac
0:20:01 > 0:20:06and I'm picking up a little bit of herbiness and richness of that meat.
0:20:06 > 0:20:09Faultlessly cooked. Very nice dish.
0:20:10 > 0:20:14I really love that nuttiness of the celeriac
0:20:14 > 0:20:18with the sweetness of the apple and the sharpness of the capers.
0:20:18 > 0:20:22I think it's elegantly done, sophisticated and beautifully cooked.
0:20:22 > 0:20:24- Thank you.- A pleasure.
0:20:24 > 0:20:28Ade's main is butterflied fillet of sea bass, stuffed with
0:20:28 > 0:20:33scallop mousse and served with a deconstructed ratatouille sauce.
0:20:34 > 0:20:39Ade, I love that. I love, love, love that.
0:20:39 > 0:20:41Look at the sheen on the sauce.
0:20:44 > 0:20:46It smells amazing.
0:20:56 > 0:20:59That is a stunningly beautiful,
0:20:59 > 0:21:02deep flavoured, big snog of a fish.
0:21:02 > 0:21:04That is lovely.
0:21:04 > 0:21:08I tell you what, Ade, the bass flesh is as soft as you like.
0:21:08 > 0:21:12That mousse inside is just enhancing the deep fish flavour of it,
0:21:12 > 0:21:19but matched brilliantly by that ratatouille sauce. That is...
0:21:20 > 0:21:24..a good enough dish for any table of any restaurant, at any level.
0:21:24 > 0:21:27You clever, clever thing.
0:21:27 > 0:21:29I love you, Gregg!
0:21:29 > 0:21:34Ade, the sauce is fine and velvety, but spicy and fragrant
0:21:34 > 0:21:37all in one, and in the centre,
0:21:37 > 0:21:42a piece of bass filled with a pillowy-soft, rich scallop mousse
0:21:42 > 0:21:45which is as fine as any I've ever tasted.
0:21:45 > 0:21:47Honestly? Rocks my world.
0:21:48 > 0:21:51I'm gobsmacked. I really am. I'm...
0:21:53 > 0:21:59That's bizarre! I feel like I'm blushing. Why would I blush?
0:21:59 > 0:22:00Thank you.
0:22:01 > 0:22:05Ade's dessert is strawberries in caramel syrup,
0:22:05 > 0:22:08topped with a caraway shortbread and raspberry sorbet.
0:22:16 > 0:22:20Tastes great. You get sharp,
0:22:20 > 0:22:23but still sweet, sorbet.
0:22:23 > 0:22:26Then the wonderful crunch of that biscuit with caraway,
0:22:26 > 0:22:32a wonderful, wonderful pathfinder to sweeter, softer strawberry.
0:22:32 > 0:22:34There's not enough biscuit.
0:22:35 > 0:22:37Love the flavours.
0:22:38 > 0:22:41I think that raspberry sorbet is beautifully made
0:22:41 > 0:22:43and it's silky smooth.
0:22:43 > 0:22:47Your biscuits, rich with caraway seed, is a wonderful thing
0:22:47 > 0:22:52to warm your palate and at the same time refresh it. Really wonderful.
0:22:52 > 0:22:58- I think it's a very, very clever dish.- Thank you very much.
0:23:22 > 0:23:27I don't know about you, but I feel exhilarated by these three
0:23:27 > 0:23:29and what they have achieved.
0:23:29 > 0:23:31Les was hopeless when he walked in here
0:23:31 > 0:23:33and now look what he's achieving.
0:23:33 > 0:23:35It surprises me that somebody like Les walks in here
0:23:35 > 0:23:39and continues to get better and better and better.
0:23:39 > 0:23:42I think he has done a stunning job.
0:23:42 > 0:23:44Janet has stayed true to herself
0:23:44 > 0:23:47and stayed true to her style throughout the competition.
0:23:47 > 0:23:52She is a very, very good cook, John, who is in love with cooking
0:23:52 > 0:23:53and feeding people.
0:23:53 > 0:23:54That is obvious.
0:23:54 > 0:23:58A great cook who understands good, flavoursome food.
0:24:00 > 0:24:04What Ade has learned along the way has just enhanced the good cook
0:24:04 > 0:24:07that he already was when he walked in here.
0:24:07 > 0:24:09I love the look of his dishes.
0:24:09 > 0:24:12I love the style, I love the cleanness of them, John,
0:24:12 > 0:24:14beautiful simplicity.
0:24:15 > 0:24:17Delicious and absolutely mind-blowing.
0:24:28 > 0:24:32I was slightly overwhelmed by the response.
0:24:32 > 0:24:34I was only just holding it together, to be honest!
0:24:34 > 0:24:38It's weird, isn't it, just over a plate of tea!
0:24:39 > 0:24:44Um, but, no, it was a stunning response. Absolutely flabbergasted.
0:24:48 > 0:24:51I thought they were very nice about my food.
0:24:51 > 0:24:55I thought they got the message that I was trying to put across.
0:24:58 > 0:25:03I'd like to win, but if I don't win... It's their loss.
0:25:09 > 0:25:11That was really a lovely experience.
0:25:13 > 0:25:17To have John and Gregg make such lovely comments about my food,
0:25:17 > 0:25:22and about my journey, I'm really... I'm elated.
0:25:25 > 0:25:27We've guided them,
0:25:27 > 0:25:31we know how good they've become, but who takes the title?
0:25:43 > 0:25:48Thank you so very much for bringing me so much joy and so much laughter!
0:25:52 > 0:25:56All of you have to be congratulated on the effort, the ambition
0:25:56 > 0:25:58and the fantastic food.
0:26:01 > 0:26:04It has been a hell of a competition, that's for sure.
0:26:10 > 0:26:14After much deliberation... We have chosen a winner.
0:26:31 > 0:26:32It's Ade.
0:26:32 > 0:26:35Ohh! Oh-oh!
0:26:35 > 0:26:38APPLAUSE
0:26:38 > 0:26:42- Thank you!- JANET: Well done.
0:26:44 > 0:26:46Well done.
0:26:46 > 0:26:48HE SIGHS
0:26:48 > 0:26:49Thank you so much.
0:26:52 > 0:26:56I've learnt to be patient and I've even learnt a little bit
0:26:56 > 0:26:58how to be gracious in defeat.
0:26:59 > 0:27:01Not that much, though!
0:27:03 > 0:27:06I would be a liar if I said I wasn't a tiny bit gutted
0:27:06 > 0:27:10that I didn't get to hold the trophy, but there you go.
0:27:10 > 0:27:11Well done, Ade.
0:27:13 > 0:27:18It's the trophy. It's what I wanted when I came in the first place.
0:27:18 > 0:27:21It's fantastic, thank you very much. I've really enjoyed it.
0:27:35 > 0:27:41# This is the day your life will surely change
0:27:42 > 0:27:46# This is the day when things fall into place. #
0:27:50 > 0:27:54I'm very, very chuffed. I've spent most of my life being second!
0:27:55 > 0:28:02So, to actually come top, it feels very weird. It feels unusual.
0:28:03 > 0:28:06But I'm very, very pleased indeed.
0:28:08 > 0:28:11It's quite nice to be first!
0:28:11 > 0:28:14YES!
0:28:44 > 0:28:46Subtitles by Red Bee Media Ltd