0:00:02 > 0:00:05It is the final of Celebrity MasterChef.
0:00:05 > 0:00:09Over the last six weeks we've had 20 celebrities battling for this crown.
0:00:09 > 0:00:11- Ah!- Just panic!
0:00:11 > 0:00:12Oh!
0:00:15 > 0:00:18I can't see! Take my glasses off!
0:00:18 > 0:00:21That's like a radioactive swamp.
0:00:21 > 0:00:24I need a Valium.
0:00:24 > 0:00:25We've had some laughs...
0:00:29 > 0:00:30We've had some tears...
0:00:30 > 0:00:32Sorry. Oh, dear.
0:00:32 > 0:00:34I feel like my mum would be really proud.
0:00:34 > 0:00:37We've also had a little bit of singing and dancing.
0:00:37 > 0:00:39# Taco, fajita, burrito!
0:00:39 > 0:00:41# Burrito, taco, fajita. #
0:00:41 > 0:00:44# Stop! Wait a minute, Mr Postman... #
0:00:44 > 0:00:46CHEERING AND APPLAUSE
0:00:48 > 0:00:54Now we're down to our final three - Sophie, Jodie and Charley -
0:00:54 > 0:00:56exceptional cooks.
0:00:56 > 0:01:00It's a massive, massive challenge to get to this stage.
0:01:00 > 0:01:03I feel pretty proud of myself.
0:01:03 > 0:01:07The whole experience has been like a proper adventure.
0:01:10 > 0:01:12Winning would definitely be the icing on the cake.
0:01:12 > 0:01:15I think it would feel lovely.
0:01:15 > 0:01:17Um...
0:01:17 > 0:01:19Oh! Yeah.
0:01:20 > 0:01:25It's extraordinary to have got this far. I just can't believe it.
0:01:25 > 0:01:28I'm in some way really, really sad that it's all going to end.
0:01:30 > 0:01:34Tonight, the finalists must undertake two massive challenges...
0:01:35 > 0:01:40..cooking for the heavyweights of Italian cuisine, before heading
0:01:40 > 0:01:44back to the MasterChef kitchen to cook their final three courses.
0:01:48 > 0:01:51At the end, one of them will be
0:01:51 > 0:01:54crowned Celebrity MasterChef Champion 2014.
0:02:08 > 0:02:11I was brought up actually not very far away from here,
0:02:11 > 0:02:13a place called Cranleigh.
0:02:13 > 0:02:15I got spotted when I was...
0:02:15 > 0:02:19I was actually younger than 15, I was about 14.
0:02:19 > 0:02:22I was extremely a tomboy.
0:02:22 > 0:02:27I was showjumping at the time and riding my ponies.
0:02:27 > 0:02:30So I said, right, I'm going to give modelling a go.
0:02:30 > 0:02:33My inspiration to model for six months would be
0:02:33 > 0:02:35so I could buy a horse lorry.
0:02:35 > 0:02:38And that was it.
0:02:41 > 0:02:45It just went crazy and so I just went with it.
0:02:45 > 0:02:47It was quite a whirlwind.
0:02:58 > 0:03:03Indi's two-and-a-half now. And it's just the most incredible experience.
0:03:03 > 0:03:07He's so brilliant. I'm sure that every mother says that.
0:03:09 > 0:03:14That was when my real love for food kicked in.
0:03:14 > 0:03:16Walk on.
0:03:18 > 0:03:22MasterChef has just completely thrown me
0:03:22 > 0:03:27into the most amazing world of culinary treats.
0:03:29 > 0:03:32And how awesome food can be.
0:03:32 > 0:03:37It's just so interesting and it's been so exciting, but yet...scary.
0:03:40 > 0:03:44I came into the competition being super eager.
0:03:44 > 0:03:46I wanted to learn everything.
0:03:48 > 0:03:53And it's gone so unbelievably kind of crazy.
0:03:53 > 0:03:56I didn't know I would ever end up in the last three.
0:03:59 > 0:04:03Poor David, I think, is completely and utterly sick of it.
0:04:03 > 0:04:06I feel like I've been through, and I have,
0:04:06 > 0:04:08every single step with her.
0:04:08 > 0:04:12It's been an absolute challenge at times, because for the last
0:04:12 > 0:04:15few months, everything, it seems, that we talk about
0:04:15 > 0:04:17is to do with food.
0:04:17 > 0:04:20And it is stressful, actually.
0:04:21 > 0:04:24Bunty! Bunty!
0:04:24 > 0:04:27I've made it to the final. What an achievement.
0:04:27 > 0:04:31But if I nail it... I'm going to give them all a run for their money.
0:04:32 > 0:04:36Jodie is someone that I would not really want to compete against.
0:04:36 > 0:04:39She's very capable, very dynamic.
0:04:39 > 0:04:43Good luck to the others, because they're going to need it.
0:04:43 > 0:04:49Now I've got this far, I'm going to do everything in my power to win it.
0:04:56 > 0:04:58I had a bizarre upbringing.
0:04:58 > 0:05:02We kind of lived in Ireland but then my father, who is a film director...
0:05:02 > 0:05:04we used to travel all over the world with him.
0:05:04 > 0:05:08He was just Dad and we happened to grow up on film sets.
0:05:08 > 0:05:09It was all quite normal.
0:05:09 > 0:05:13As kids, we were all thrown into his movies cos
0:05:13 > 0:05:15he was a cheap film director.
0:05:15 > 0:05:18I think the first film I was ever in was Deliverance.
0:05:18 > 0:05:23I wasn't the banjo-player, just so you know! Or that guy in the forest.
0:05:25 > 0:05:28I had a little part at the end of the movie where my dad said to me,
0:05:28 > 0:05:31"Look, Charley, if you sit on that sofa with that bloke
0:05:31 > 0:05:33"I'll give you a tricycle."
0:05:37 > 0:05:41Maybe that little tricycle was the birth of my love of two wheels.
0:05:49 > 0:05:51INDISTINCT CHATTER
0:05:54 > 0:05:57Oli and the kids have always been supportive.
0:05:57 > 0:06:00We've been together for 27 years now.
0:06:00 > 0:06:03Everything I've ever done,
0:06:03 > 0:06:08from whatever it is, she's always supported me 100%.
0:06:08 > 0:06:13"Just go and do what you do." And, you know, what makes me happy.
0:06:13 > 0:06:16She's quite remarkable, my wife.
0:06:19 > 0:06:22Being on MasterChef has certainly pushed him.
0:06:22 > 0:06:24But he likes being pushed.
0:06:26 > 0:06:29I think the competition has been quite stressful.
0:06:29 > 0:06:33Much more stressful than I thought it would be. It's more all-consuming.
0:06:33 > 0:06:36I haven't been out for weeks.
0:06:36 > 0:06:40We've gone through all the stresses and he comes back exhausted.
0:06:40 > 0:06:41Charley, you all right, mate?
0:06:43 > 0:06:45He's not sleeping particularly well.
0:06:45 > 0:06:47He's up at the crack of dawn, cooking.
0:06:47 > 0:06:51I come down to a complete bombshell in the kitchen.
0:06:51 > 0:06:54So, I haven't experienced that side of him.
0:06:54 > 0:06:58Before he went on MasterChef, I guess he was a good cook.
0:06:58 > 0:07:01But now he seems to get his timings a lot better.
0:07:01 > 0:07:03'Much more organised.'
0:07:03 > 0:07:07The food actually looks nice now when he puts it on the plate,
0:07:07 > 0:07:09so that's an improvement.
0:07:10 > 0:07:13We are all immensely proud of him.
0:07:13 > 0:07:18I thought he was a pretty competent cook but he's really excelled now.
0:07:19 > 0:07:21It's what happens on the day.
0:07:21 > 0:07:26Anything can go right and anything can go wrong for anybody.
0:07:26 > 0:07:28Fingers crossed it goes wrong for them.
0:07:38 > 0:07:42I'm a Londoner born and bred but I also grew up in Scotland
0:07:42 > 0:07:46because my mum's Scottish, so we had the best of both worlds.
0:07:46 > 0:07:50Both my parents were actors. My mum still is.
0:07:51 > 0:07:54My dad died.
0:07:54 > 0:07:57He did that quite young, which was so annoying.
0:07:57 > 0:08:01I think I did always want to be an actor,
0:08:01 > 0:08:03although I pretended I wanted to be something else.
0:08:03 > 0:08:07In fact, I still have a problem with it when people say, "What do you do?"
0:08:07 > 0:08:09Ah... And I go...
0:08:09 > 0:08:11SHE MUMBLES "I'm an actor."
0:08:13 > 0:08:19My love of food, it does come from the brilliant women in my family.
0:08:19 > 0:08:21My two grans and my mum, really.
0:08:21 > 0:08:25Since I've been doing MasterChef,
0:08:25 > 0:08:29Richard and the boys have been brilliant
0:08:29 > 0:08:33because I've been in the kitchen like a loon.
0:08:33 > 0:08:36And when I've got a bit tense-tastic,
0:08:36 > 0:08:39they've been very good at diffusing it
0:08:39 > 0:08:42because, you know, it actually - surprisingly -
0:08:42 > 0:08:43gets you a bit wound up.
0:08:43 > 0:08:46The first few weeks, when I was trying her food,
0:08:46 > 0:08:48it was getting quite...
0:08:48 > 0:08:52The taste of her food was really good. And I was like, "Mmm.
0:08:52 > 0:08:54"Mum, you're doing quite well."
0:08:56 > 0:09:00I thought she had a chance, and then that chance grew and grew
0:09:00 > 0:09:04when I tried her food because it was actually really nice.
0:09:05 > 0:09:08I wouldn't describe Sophie as competitive,
0:09:08 > 0:09:11but I've seen Soph become ruthlessly competitive through
0:09:11 > 0:09:13the MasterChef experience.
0:09:13 > 0:09:17It's been really enjoyable seeing how she's blossomed.
0:09:20 > 0:09:22Boys, it's ready!
0:09:22 > 0:09:26I was lighting the fire last night and Walt, who's my youngest,
0:09:26 > 0:09:30turned to me and said, "I'm very proud of you, Mum."
0:09:31 > 0:09:33And it was like, "Oh, gosh, um..."
0:09:35 > 0:09:37He said, "You've done very well."
0:09:37 > 0:09:40And I thought, "Oh, my golly." And I went, "Thanks, Walt."
0:09:43 > 0:09:47I can't think about winning because then my cooking won't be right.
0:09:47 > 0:09:50I've just got to think about the cooking.
0:09:51 > 0:09:57Yeah, think about the cooking. And really enjoy it. The last thing.
0:09:58 > 0:10:00The last meal.
0:10:09 > 0:10:13It's two days before the final cook-off.
0:10:13 > 0:10:16But first, Jodie, Sophie and Charley
0:10:16 > 0:10:19must face their greatest challenge yet...
0:10:21 > 0:10:23..the chefs' table.
0:10:24 > 0:10:27They'll be cooking for the most influential Italian chefs
0:10:27 > 0:10:30and restaurateurs in the country.
0:10:31 > 0:10:36Antonio Carluccio's influence on Italian food
0:10:36 > 0:10:38in Great Britain has few rivals.
0:10:41 > 0:10:44Michelin-starred Giorgio Locatelli is considered one of
0:10:44 > 0:10:46the world's greatest chefs.
0:10:48 > 0:10:53Theo Randall's Italian restaurant has been named Britain's finest.
0:10:55 > 0:10:59Restaurateur Aldo Zilli has championed Italian cooking
0:10:59 > 0:11:02in Britain for over 35 years.
0:11:03 > 0:11:07This is the start of a big, big day for our three celebs.
0:11:09 > 0:11:12The chef here - Francesco Mazzei -
0:11:12 > 0:11:15is one of the best exponents of Italian food I know.
0:11:18 > 0:11:21- Hello.- Hello.- Hi, guys. Morning.
0:11:21 > 0:11:23I've got four of the most influential Italian chefs
0:11:23 > 0:11:25coming for lunch.
0:11:25 > 0:11:30Locatelli, Aldo Zilli, Carluccio and Theo Randall. OK?
0:11:30 > 0:11:32They are also very good friends,
0:11:32 > 0:11:35so we don't want them to go out and say the food at L'Anima wasn't good.
0:11:35 > 0:11:39- ALL: Yes.- OK? So now we've got lots to do. Let's go.
0:11:45 > 0:11:49When he told us who was coming today, I just wanted to leave.
0:11:49 > 0:11:50I wanted to go home.
0:11:52 > 0:11:56The clientele that are coming today are frighteningly exciting
0:11:56 > 0:11:58to cook for.
0:11:59 > 0:12:02I'm...quite nervous.
0:12:04 > 0:12:10At the moment, I feel like I'm at the bottom of a really huge mountain.
0:12:12 > 0:12:14Ha! Oh...
0:12:17 > 0:12:21Some of the best Italian chefs in history. Ho-ho!
0:12:22 > 0:12:27I couldn't believe it. I almost fainted. Carluccio? I mean...
0:12:27 > 0:12:31It's terrifying but I'm really looking forward to it.
0:12:31 > 0:12:34It's going to be cool.
0:12:34 > 0:12:37The celebrities now have four hours to learn,
0:12:37 > 0:12:40prepare and cook one of chef Francesco's dishes.
0:12:40 > 0:12:43Sophie is in charge of the starter.
0:12:43 > 0:12:47- Sophie, are you all right?- Yes. - Are you ready?- Yes, I am...Chef.
0:12:47 > 0:12:50- Good. "Yes, Chef."- Yes, Chef. - Actually, let's say, "Si, Chef."
0:12:50 > 0:12:52- Let's do the Italian.- Si!
0:12:52 > 0:12:56You've got a very interesting dish. It's one of my mum's recipes.
0:12:56 > 0:12:59Do you know how much I care about this dish? A lot.
0:12:59 > 0:13:01It is called pastachina.
0:13:01 > 0:13:05"Pastachina" means stuffed pasta, like a lasagne.
0:13:05 > 0:13:07Look what I've got here.
0:13:07 > 0:13:10- Oh, wow!- Bellissima! OK?
0:13:10 > 0:13:11It's exquisite!
0:13:11 > 0:13:14We've got the meatball, the spinach, the fried aubergine,
0:13:14 > 0:13:17the quail eggs, the peas, two different pastas.
0:13:17 > 0:13:19It's going to cook three times. OK?
0:13:19 > 0:13:22- Let me show you how we plate this dish now.- OK.
0:13:23 > 0:13:26Have you ever seen lasagne grilled on la plancha?
0:13:26 > 0:13:29- No.- First time. Pastachina a la plancha. First time ever.
0:13:29 > 0:13:33Just give it a slightly brown colour. Right.
0:13:35 > 0:13:38- Room temperature not hot, yeah? Easy? Clear?- Yes.
0:13:38 > 0:13:39Let's go through the back now.
0:13:39 > 0:13:42Tomato fondue.
0:13:42 > 0:13:45- I don't want you to be too precise, OK?- OK.
0:13:45 > 0:13:46The grana Padano mousse.
0:13:48 > 0:13:50The last one - pesto sauce.
0:13:52 > 0:13:56- Huh?- Beautiful.- OK? - Yeah.- As simple as that.
0:13:56 > 0:13:59Now we get the pastachina.
0:13:59 > 0:14:00Beautiful.
0:14:00 > 0:14:05I want this to look very colourful. And also very Italian. OK?
0:14:05 > 0:14:07Yeah.
0:14:10 > 0:14:16- Sophie?- Yes?- This is lasagne pastachina like Mamma would do.
0:14:19 > 0:14:22I just want to look at it for a bit longer.
0:14:22 > 0:14:25I feel like I'm eating a Paul Klee painting.
0:14:29 > 0:14:31SHE LAUGHS
0:14:31 > 0:14:33SHE SIGHS HAPPILY
0:14:35 > 0:14:38It's so beautiful, isn't it? And it's his mum's dish.
0:14:38 > 0:14:41So pressure at all(!)
0:14:41 > 0:14:44There are so many components in that dish.
0:14:44 > 0:14:49I can't imagine being able to recreate that.
0:14:51 > 0:14:54Charley, you are in charge of the rabbit Siciliana.
0:14:54 > 0:14:56It's a pretty difficult dish. There is a lot to do here, OK?
0:14:56 > 0:14:59This rabbit has to cook for about three hours.
0:14:59 > 0:15:02In the meantime, we have to do other stuff. Are you ready for that?
0:15:02 > 0:15:04- Yep.- Then let me show you what I did for you.- OK.
0:15:04 > 0:15:07- So this is the end result? - Exactly. This is the saddle.
0:15:07 > 0:15:10- Mine should look like that?- Exactly.
0:15:12 > 0:15:15What we are going to do now is this. Look.
0:15:17 > 0:15:20Just to give that nutty flavour.
0:15:20 > 0:15:24- Yep.- When we've done this, straight into there.- OK.- OK.
0:15:26 > 0:15:30Now, I've got this beautiful veg for you here. Have a look.
0:15:30 > 0:15:32I like my veg to be nice and crunchy.
0:15:33 > 0:15:37Look how beautiful they are. You're going to pan-fry this one.
0:15:37 > 0:15:41Courgette flowers stuffed with broad beans, peas, grana Padano and mint.
0:15:41 > 0:15:42Wow.
0:15:42 > 0:15:46Now, look at that. Potato mash.
0:15:46 > 0:15:48This is a bit of a tricky one.
0:15:50 > 0:15:52Put that here. A little piece of that here.
0:15:53 > 0:15:58- OK. I want to see like a spring garden, OK?- Yeah.
0:16:03 > 0:16:05OK.
0:16:10 > 0:16:13And this beautiful jus with some sultanas.
0:16:15 > 0:16:19- All right. Are you happy with this so far?- Yes, absolutely.
0:16:20 > 0:16:24Then I've got pine nuts and a few pistachios,
0:16:24 > 0:16:27a good Sicilian tradition.
0:16:28 > 0:16:31- Yeah, there's a lot to do. - Yeah, yeah.- Yeah?
0:16:31 > 0:16:33Oh, God.
0:16:33 > 0:16:37Charley, what you've got here is the rabbit Siciliana
0:16:37 > 0:16:39that we serve at L'Anima.
0:16:44 > 0:16:47You've got to do exactly the same, if not better than that. OK?
0:16:47 > 0:16:49If I can get close, I'll be happy.
0:16:49 > 0:16:52I'm sure you'll do a fantastic dish. That's for sure.
0:16:56 > 0:16:58Wow.
0:16:58 > 0:17:00- I mean, it's really complex. - It's not.
0:17:00 > 0:17:03You just need a lot of time to do it.
0:17:03 > 0:17:04HE LAUGHS
0:17:04 > 0:17:09The leg, you know, when you cook it in the oil, it just keeps it moist.
0:17:09 > 0:17:12Cos rabbit can go so dry, can't it? That's the danger.
0:17:12 > 0:17:15- You know already, you see? Are you happy?- Mm-hm.- Good.
0:17:15 > 0:17:17Yeah. I think so.
0:17:17 > 0:17:19- Perfect.- I'm just trying to be positive, that's all.
0:17:19 > 0:17:21THEY BOTH LAUGH
0:17:21 > 0:17:23I'm sure you'll get there.
0:17:23 > 0:17:25It's so complicated.
0:17:25 > 0:17:29And I've got to make all those elements to go on that plate in...
0:17:29 > 0:17:32I've got just under three hours.
0:17:32 > 0:17:35I'm feeling kind of nervous now. I was excited earlier,
0:17:35 > 0:17:38now I'm just thinking you've got to be Superman to do this.
0:17:40 > 0:17:44- Jodie.- Yeah.- You are going to do dessert today. OK.
0:17:44 > 0:17:47This one is called gianduiotto.
0:17:47 > 0:17:49It's one of the best desserts we ever did at L'Anima.
0:17:49 > 0:17:51- OK?- OK.- First thing...
0:17:51 > 0:17:54Like this. Not too precise. OK?
0:17:54 > 0:17:58- Yep.- Then you've got gianduiotto here in the middle.
0:17:58 > 0:18:00What is the base of the gianduiotto?
0:18:00 > 0:18:03- It's a biscotto. You have to do it. - A biscotto.
0:18:03 > 0:18:07It's a bit of shortcrust pastry with some hazelnut inside as well.
0:18:07 > 0:18:10- OK.- We've got some chocolate dome here.
0:18:10 > 0:18:13You have to do this by yourself, one by one. I will show you later.
0:18:13 > 0:18:16- Hopefully it comes out. - It's a bit difficult.
0:18:16 > 0:18:20- This is very thin.- Very, very thin and very, very fragile.- Wow.- OK?
0:18:25 > 0:18:27Take the ice cream out.
0:18:27 > 0:18:29You put on top here...
0:18:31 > 0:18:32Then chocolate...
0:18:32 > 0:18:34- On the top.- ..dome on top.
0:18:36 > 0:18:39- The some more gianduja on top.- OK.
0:18:39 > 0:18:43Then you've got these beautiful hazelnuts in sugar
0:18:43 > 0:18:46that you're going to do. It's not difficult, don't get scared.
0:18:46 > 0:18:50We're just going to put this one on top. OK?
0:18:50 > 0:18:52It's like a work of art.
0:18:55 > 0:18:57I didn't finish yet.
0:18:57 > 0:18:59At the end...
0:18:59 > 0:19:01there's a beautiful caramel that you do...
0:19:01 > 0:19:03You've got to put...
0:19:06 > 0:19:07Whoa!
0:19:09 > 0:19:13- Was that supposed to happen?- Yes. That's what's going to happen.
0:19:13 > 0:19:16Now please taste that one.
0:19:20 > 0:19:23That's seriously, seriously good.
0:19:25 > 0:19:29There's a lot of very, very intricate techniques
0:19:29 > 0:19:31that I'm going to have to nail.
0:19:31 > 0:19:35But I'm really excited. Really looking forward to it.
0:19:41 > 0:19:45I'm feeling good. I think I'm brave, let's put it that way.
0:19:45 > 0:19:48But Italians, we like that. We like to complicate our life.
0:19:48 > 0:19:50If not, there's no fun.
0:19:50 > 0:19:55They will be treated the way they should, like all my chefs.
0:19:55 > 0:19:58If they're good, bravo. If they're no good,
0:19:58 > 0:20:01they're going to have some trouble. Simple as that.
0:20:05 > 0:20:09The first course is the most complex of the three dishes.
0:20:10 > 0:20:13Within the pastachina there is an egg pasta,
0:20:13 > 0:20:15an egg-and-nettle pasta,
0:20:15 > 0:20:19meat strips, quail's eggs, peas,
0:20:19 > 0:20:22fried aubergine, and spinach and ricotta.
0:20:22 > 0:20:26Sophie must also make three different sauces to serve alongside.
0:20:28 > 0:20:32She must have everything assembled 90 minutes before service
0:20:32 > 0:20:35as the dish has to be given time to bake in the oven
0:20:35 > 0:20:37and cool down before being served.
0:20:40 > 0:20:43There is a lot of pressure on the pastachina.
0:20:43 > 0:20:46It's one of those dishes that when you see the pictures, "Oh,
0:20:46 > 0:20:47"I can do that, anybody can do that."
0:20:47 > 0:20:50But this recipe is very, very complex.
0:20:50 > 0:20:53We are talking about 50, 60 ingredients.
0:20:53 > 0:20:54So there's a lot to be done.
0:20:54 > 0:20:58And everything has got to be done from scratch.
0:20:58 > 0:20:59The start is the first thing,
0:20:59 > 0:21:02and it has to be spot-on.
0:21:02 > 0:21:06One of the dish's vital elements is the tomato fondue sauce
0:21:06 > 0:21:10that needs to be given time to cook down to a velvet emulsion.
0:21:10 > 0:21:12That's looking nice, isn't it?
0:21:13 > 0:21:15What's up, Sophie? Oh!
0:21:15 > 0:21:18- I just brought this out. - Not ready yet.- No.- No, no, no.
0:21:18 > 0:21:21- Put it back in. Give it at least one hour. Come on.- At least one hour?
0:21:21 > 0:21:24Yep. You don't have much left, yeah? OK.
0:21:24 > 0:21:26You don't want much left? Oops!
0:21:26 > 0:21:29- Don't worry, I'll do it for you. - Thank you. Thank you, Chef.
0:21:31 > 0:21:34Sophie, in the kitchen, you have to be quick.
0:21:34 > 0:21:38- Yeah.- But panic doesn't help.- No. - You're good, you're doing very well.
0:21:38 > 0:21:41- Bam! Come on, please. Go. - Yeah. OK.
0:21:42 > 0:21:46I'm trying to keep steady and Francesco just said, you know,
0:21:46 > 0:21:50we don't panic. That's such a good note for me on every level.
0:21:50 > 0:21:53Just do it, don't panic.
0:21:54 > 0:21:58I'm most worried about getting it all done and up to scratch.
0:22:01 > 0:22:07Charley's first task is to cut the rabbit into 14 pieces,
0:22:07 > 0:22:11before deboning the saddle, leaving one whole flat piece of meat.
0:22:13 > 0:22:15- You did this?- Yeah, I did that one.
0:22:15 > 0:22:19- Well done.- Well, it's a little messy.- Good. See, you can do that.
0:22:19 > 0:22:22- Well done so far. Keep going. Keep going.- Thank you, Chef.
0:22:22 > 0:22:25The rabbit pieces are covered in oil
0:22:25 > 0:22:29and then slow-cooked in the oven for several hours.
0:22:29 > 0:22:33The crucial stage is for Charley to cook the meat properly.
0:22:33 > 0:22:36Overcooked, we don't like that. It has to be spot-on.
0:22:37 > 0:22:41The saddle is then stuffed with offal, pancetta, garlic
0:22:41 > 0:22:45and rosemary before being tightly rolled into a ballotine.
0:22:47 > 0:22:51- Like this.- OK. Just keep it tight in to make it tight.
0:22:53 > 0:22:55I just gave each one of them one of my sous chefs
0:22:55 > 0:22:58just to support them, you know? To give some advice.
0:22:58 > 0:23:01I think it's nice. What do you think?
0:23:01 > 0:23:04Just because I'm slightly concerned as well. So we'll see.
0:23:04 > 0:23:05Very good.
0:23:05 > 0:23:09Jodie's first task is one of her most difficult -
0:23:09 > 0:23:11creating the chocolate dome.
0:23:13 > 0:23:17The combined cocoa butter and heated chocolate is tempered
0:23:17 > 0:23:21until it's cooled down to exactly 28 degrees.
0:23:24 > 0:23:28- 28.3.- This is the most difficult part, do you know that?- Right.
0:23:28 > 0:23:32If you don't do that properly, you're not going to have the dome,
0:23:32 > 0:23:35it will melt, it will crack, OK?
0:23:35 > 0:23:37This is the bad part. If you do that one properly,
0:23:37 > 0:23:40at least we can serve the dome without anything inside.
0:23:40 > 0:23:44- At least it will look good.- OK.- Well done, carry on.- All about the dome.
0:23:44 > 0:23:48Next, she has to coat the moulds evenly
0:23:48 > 0:23:50with the tempered chocolate.
0:23:51 > 0:23:55They are very, very, very thin and delicate, so...
0:23:56 > 0:23:59This is quite, quite intense.
0:24:02 > 0:24:03Once in the moulds,
0:24:03 > 0:24:07the chocolate is left to set for at least three hours.
0:24:07 > 0:24:10I hope she did the chocolate very well,
0:24:10 > 0:24:13because you don't know until the end if it's right or wrong.
0:24:13 > 0:24:16So I'm a bit worried about that. Let's see what happens.
0:24:16 > 0:24:18Across the kitchen,
0:24:18 > 0:24:22Sophie is getting a masterclass in the art of pasta-making.
0:24:22 > 0:24:24I'm happy with this. You see my hand now?
0:24:24 > 0:24:26- Yes, yes, yes!- Yeah?- Yes.
0:24:27 > 0:24:30- You want to achieve that. - Oh, my Lord!
0:24:30 > 0:24:32- Should we try?- Let's try.
0:24:34 > 0:24:36Ooh! Hello.
0:24:38 > 0:24:40Stop. Stop.
0:24:40 > 0:24:42Ooh!
0:24:42 > 0:24:44- It's too wide now?- Yes.
0:24:44 > 0:24:47Don't do it too big, otherwise you'll break this machine
0:24:47 > 0:24:49- and you won't succeed today. - No.- Yeah?
0:24:54 > 0:24:56It doesn't feel quite thin enough.
0:24:56 > 0:24:59I think I'll do it one more time.
0:25:06 > 0:25:08Couple of metres of pasta.
0:25:09 > 0:25:12I can see my hand. And feel my heart pounding.
0:25:12 > 0:25:14SHE LAUGHS
0:25:14 > 0:25:15What do you think?
0:25:15 > 0:25:19Finally. Now we're talking. Now we're talking. Well done.
0:25:21 > 0:25:23With the egg pasta ready,
0:25:23 > 0:25:27Sophie can now make a start on the green egg-and-nettle pasta.
0:25:28 > 0:25:32Just to let you know we've got one hour and a half. OK?
0:25:32 > 0:25:35- It's time to push now, yeah? OK.- Yes, Chef!
0:25:39 > 0:25:42Charley, meanwhile, is concerned about getting the right
0:25:42 > 0:25:45balance of flavours for his reduction.
0:25:46 > 0:25:50Add the tomato and stuff. Hopefully I've added enough there.
0:25:50 > 0:25:53- You need to taste at one point. - Yeah. But you normally do it later.
0:25:53 > 0:25:56- It doesn't matter, does it?- Well... - It does?- No, it does.
0:25:56 > 0:25:58You need to taste it during the preparation.
0:25:58 > 0:26:00During the preparation, yeah.
0:26:00 > 0:26:03Here you have all the vegetables.
0:26:03 > 0:26:07Look at how beautiful these are. Look. They're just stunning.
0:26:09 > 0:26:12In the dessert section, Jodie is preparing her mousse.
0:26:13 > 0:26:15It's going really cool, I like it.
0:26:18 > 0:26:21The ice cream is in this amazing ice-cream-maker.
0:26:21 > 0:26:23The biscuits are already being chilled.
0:26:24 > 0:26:29Then some caramelised hazelnuts and to make some caramel sauce.
0:26:29 > 0:26:31I think we are cruising. Really good.
0:26:31 > 0:26:35The cream needs to be carefully folded into the chocolate
0:26:35 > 0:26:37and hazelnut mix.
0:26:37 > 0:26:41If the mixture is too cold then it may split, and the mousse is ruined.
0:26:41 > 0:26:43There's bits in it.
0:26:46 > 0:26:49- It's gone a bit funny, hasn't it? - Yes.
0:26:49 > 0:26:52- Start again? - You should do it again.- OK.
0:26:53 > 0:26:55Hi, darling, how are you?
0:26:55 > 0:26:59I left the chocolate a bit cold when I was doing your thing and it split.
0:26:59 > 0:27:01- What is this?- It split.- Ah.
0:27:01 > 0:27:04Make sure the chocolate is not that cold because this is what you get.
0:27:04 > 0:27:07- It looks like a ricotta cheese with a bit of flavouring.- Yes.- Yeah?
0:27:07 > 0:27:10- Come on. You can do it, Jodie. - I can do it. I will.
0:27:10 > 0:27:12178...
0:27:12 > 0:27:15- What do you need now?- Aubergine...
0:27:15 > 0:27:19That's the next step. Aubergine, OK? So, purple aubergine.
0:27:19 > 0:27:22The most beautiful aubergine I've ever seen.
0:27:24 > 0:27:28Once sliced, the aubergine needs to be cooked in the deep-fryer
0:27:28 > 0:27:30until golden brown.
0:27:33 > 0:27:35Can I ask you how brown these are meant to go?
0:27:35 > 0:27:39- I think you can take them out now. - OK, golden brown.- Yep.- Yep.
0:27:39 > 0:27:44Next, Sophie needs to work quickly to get all her quail's eggs
0:27:44 > 0:27:46peeled for her pastachina.
0:27:48 > 0:27:51I've got 46 to do. So...
0:27:51 > 0:27:54SHE LAUGHS
0:27:54 > 0:27:57- Watch the clock. We really need to...- Crack on.
0:27:57 > 0:27:59- Crack on. Yeah?- OK.- Come on.
0:27:59 > 0:28:03Charley, meanwhile, appears to be well in control.
0:28:05 > 0:28:07Charley, your section looks remarkably calm.
0:28:07 > 0:28:10Yeah, I mean, I think it's the plating up, for me,
0:28:10 > 0:28:12that's going to be tough.
0:28:12 > 0:28:15Are you completely on time?
0:28:15 > 0:28:17I'm ready to go now.
0:28:17 > 0:28:19- Good work, son.- Well...
0:28:19 > 0:28:23Massive boasting rights, Charley, if you pull this off, son.
0:28:23 > 0:28:25CHARLEY CHUCKLES
0:28:28 > 0:28:31With all her elements finally ready,
0:28:31 > 0:28:34Sophie can begin to build her pastachina.
0:28:34 > 0:28:36As soon as we get this assembled,
0:28:36 > 0:28:39we'll be OK. We'll get it in the oven.
0:28:42 > 0:28:45Each element must be carefully layered.
0:28:46 > 0:28:50- You've got one hour to go. Not much time left, huh?- OK.
0:28:50 > 0:28:52- Bit of pressure for you.- Yes.- OK?
0:28:52 > 0:28:54Mozzarella.
0:28:54 > 0:28:55Mozzarella.
0:28:59 > 0:29:03I think it's looking beautiful. It feels lovely.
0:29:09 > 0:29:12- Sophie, go in the oven now. - Now?- Go in the oven now.
0:29:15 > 0:29:18It's a bit late.
0:29:18 > 0:29:20With just 50 minutes before service begins,
0:29:20 > 0:29:23Sophie still needs to cook her pastachina...
0:29:23 > 0:29:26Oh, God, it just fits in there. That's nice.
0:29:26 > 0:29:29..and then allow enough time for it to cool.
0:29:29 > 0:29:31Good luck, lasagne.
0:29:31 > 0:29:32Ohh!
0:29:34 > 0:29:36After ruining her first mousse,
0:29:36 > 0:29:40Jodie can't afford any slip-ups with her second attempt.
0:29:40 > 0:29:42Melting chocolate - check.
0:29:42 > 0:29:44Whipping cream - check.
0:29:45 > 0:29:48The whipped cream must be added to the chocolate
0:29:48 > 0:29:50when it reaches 32 degrees.
0:29:50 > 0:29:52Almost there!
0:29:54 > 0:29:57Right, 32, off we go!
0:29:57 > 0:30:00Now I've got it spot-on,
0:30:00 > 0:30:03and it's going to be amazing.
0:30:05 > 0:30:08- That's much better.- OK.
0:30:08 > 0:30:10- Into the mould.- Into the mould.
0:30:11 > 0:30:15We've got some important guests. All of them are also friends.
0:30:15 > 0:30:19No-one goes out of L'Anima unhappy about the food.
0:30:19 > 0:30:23So I'll just make sure that everything is going to be good.
0:30:23 > 0:30:26MUSIC: "The Immigrant" from The Godfather II
0:30:55 > 0:30:58INDISTINCT CHATTER
0:31:03 > 0:31:05I expect a very high standard.
0:31:05 > 0:31:08And I guess, you know, they put up to cook for us,
0:31:08 > 0:31:10so that we will judge them with the same way
0:31:10 > 0:31:13that we judge our chef in our kitchen.
0:31:15 > 0:31:18Francesco is a fantastic cook. I love Francesco's food
0:31:18 > 0:31:21and I think it's going to be quite daunting for the chefs
0:31:21 > 0:31:23who are cooking for the Italian Mafia here.
0:31:23 > 0:31:25It doesn't get tougher than this.
0:31:26 > 0:31:30The food has to be clean, nice and tasty, above all,
0:31:30 > 0:31:34because the most important thing of Italian food is the taste.
0:31:34 > 0:31:38These celebrities, they've been through a journey.
0:31:38 > 0:31:43This is the final for them and they know that we are the top of the tree
0:31:43 > 0:31:46when it comes to Italian food in this country.
0:31:46 > 0:31:48So, yes, they'll be very nervous.
0:31:50 > 0:31:52Sophie's pastachina is cooked...
0:31:53 > 0:31:55Follow me.
0:31:55 > 0:31:59..but needs time to cool before it can be sliced and served.
0:31:59 > 0:32:02- That's going to make things quicker. - Yeah.- Hopefully.
0:32:02 > 0:32:06- Well, it's cooled me down.- Thank you. Thank you. Let's close.- OK.
0:32:09 > 0:32:11All right, Sophie. You have to push here.
0:32:11 > 0:32:14- Got 15 minutes to go.- Yeah.- You've got to make the pesto sauce.- Yeah.
0:32:14 > 0:32:16You still have to cool down the lasagne,
0:32:16 > 0:32:17slice and pan-fry it, OK?
0:32:17 > 0:32:19- Let's quick, quick, quick.- OK.- Yeah?
0:32:19 > 0:32:21All in, cover and start.
0:32:30 > 0:32:32So, go and check your pastachina now, yeah?
0:32:32 > 0:32:36- Take it out the chiller? - Take it out and let's check it.
0:32:40 > 0:32:42- Right.- There, Chef.
0:32:42 > 0:32:45Sophie, that looks good. That looks good!
0:32:45 > 0:32:47Now let me see if it's cold.
0:32:47 > 0:32:48- No, it's still warm.- Still warm?
0:32:48 > 0:32:50Back into the blast chiller.
0:32:50 > 0:32:53- Have we got time?- Erm, no. Come on. Quick, quick, quick.
0:32:59 > 0:33:02There you go. Cool down, baby, cool down.
0:33:13 > 0:33:15Sophie, you've run out of time here, yeah?
0:33:15 > 0:33:17- OK.- OK? Quick, quick, quick.
0:33:17 > 0:33:20- We've still got to pan-fry the pastachina.- Yeah.
0:33:25 > 0:33:29OK, now, Sophie, run and get your pastachina. Run!
0:33:38 > 0:33:40- OK, cold. All right.- Yep.
0:33:43 > 0:33:46Take it up. Slowly, slowly!
0:33:48 > 0:33:50SOPHIE GASPS
0:33:51 > 0:33:53Yes, Sophie! Brava! I'll tell Mum.
0:34:02 > 0:34:04Olive oil on the plancha, as I showed you.
0:34:04 > 0:34:07- It was just a little bit, wasn't it? - A little bit.
0:34:09 > 0:34:11- I'm helping you. Go.- Thank you.
0:34:11 > 0:34:13- Put it here. Some space.- Here.- Here.
0:34:14 > 0:34:17Up here. Go and finish your dish now.
0:34:19 > 0:34:22- Check your lasagne. Is it all right?- Yep.
0:34:22 > 0:34:24- I think it is.- Are you sure?
0:34:24 > 0:34:26- Yes, Chef.- OK, take it out. - Take it out.
0:34:31 > 0:34:33- Steady hands, Sophie.- Steady hands.
0:34:38 > 0:34:41- Are you happy with this?- Yes, Chef. Yes, Chef.
0:34:41 > 0:34:42OK, let's go.
0:34:46 > 0:34:47You've done it, yeah?
0:34:47 > 0:34:49- Yeah.- Good. Well done.
0:34:49 > 0:34:51Ha! Oh!
0:34:51 > 0:34:53SHE LAUGHS
0:34:53 > 0:34:55You did well. You did well.
0:34:57 > 0:34:59- You did one of the most difficult dishes.- Really?
0:34:59 > 0:35:02And one of my mum's recipes. So, I'm proud of you, you know that?
0:35:02 > 0:35:04- Really, Chef?- Yeah!- Oh!
0:35:15 > 0:35:19Four plates of lasagne has never felt so...
0:35:20 > 0:35:22..emotional.
0:35:22 > 0:35:24Ahh...
0:35:25 > 0:35:27It didn't look like Francesco's did.
0:35:27 > 0:35:30Looked a bit TOO rustic, maybe,
0:35:30 > 0:35:32but hope they like it.
0:35:35 > 0:35:39Sophie's starter is lasagne pastachina,
0:35:39 > 0:35:42filled with quail's eggs, fried aubergine,
0:35:42 > 0:35:45peas and spicy salami
0:35:45 > 0:35:48and accompanied with tomato fondue, grana Padano mousse
0:35:48 > 0:35:50and pesto cream.
0:35:50 > 0:35:51Very modern.
0:35:51 > 0:35:55I don't think that somebody in Calabria would cook like this.
0:35:55 > 0:35:57But...
0:35:57 > 0:35:59provided the taste is there, that's fine.
0:36:04 > 0:36:06There is some nice flavours.
0:36:06 > 0:36:09The actual spinach filling there is quite tasty.
0:36:09 > 0:36:11I would say it's a little bit ambitious.
0:36:11 > 0:36:15Things...they could have been different in taste and so on,
0:36:15 > 0:36:18but I appreciate the work was done here.
0:36:18 > 0:36:20The idea of a lasagne is that
0:36:20 > 0:36:22it is one thing that you eat
0:36:22 > 0:36:25and all the ingredients come to play as you are eating it.
0:36:25 > 0:36:27At the moment, this is not one dish.
0:36:27 > 0:36:31To be fair to the person that cooked it, they've done a decent job
0:36:31 > 0:36:33and the ingredients are all there.
0:36:33 > 0:36:36It's flavoured, it's tasty and I'm going to eat it
0:36:36 > 0:36:38because I'm quite hungry.
0:36:44 > 0:36:47- Wow, that is far lighter than it looks!- Mm!
0:36:47 > 0:36:49Good seasoning. Sweet notes, salty notes,
0:36:49 > 0:36:52tangy, tomato, rich notes.
0:36:52 > 0:36:54Huge amount of work. And you can see at the last minute,
0:36:54 > 0:36:55she's got a little bit nervous
0:36:55 > 0:36:57and it's all starting to fall apart at the edges,
0:36:57 > 0:37:00but I think she's executed the dish really well.
0:37:00 > 0:37:02I'll tell you what, Sophie's never, ever done work
0:37:02 > 0:37:06as complex and intricate as that. She should be proud of herself.
0:37:09 > 0:37:13- ALL:- Hello, Sophie! - Hello. Hello. Lovely to see you.
0:37:13 > 0:37:15- Have you enjoyed yourself? - I did, yeah.
0:37:15 > 0:37:17It was...it was really challenging,
0:37:17 > 0:37:21erm, but it was amazing in that kitchen.
0:37:21 > 0:37:24The actual dish you created had a lot of good things going for it...
0:37:24 > 0:37:26- Yeah.- ..like the pasta. I liked the pasta
0:37:26 > 0:37:30and the sort of spinach puree was nice.
0:37:30 > 0:37:32- Really?- Considering that you've never done this before
0:37:32 > 0:37:36and considering where you are, in this amazing kitchen in there,
0:37:36 > 0:37:39and you knowing who's sitting here waiting for this dish,
0:37:39 > 0:37:41you've done a great job.
0:37:41 > 0:37:44- Thank you. Thank you. - Thank you.- Well done.
0:37:44 > 0:37:46A pleasure to serve you. I've so enjoyed it.
0:37:46 > 0:37:50It was a lovely, lovely experience. Thank you, gents.
0:37:55 > 0:38:00Oh! It was ridiculously nerve-racking, actually,
0:38:00 > 0:38:03and they felt I'd made a good effort.
0:38:03 > 0:38:06I don't think I should be too downhearted.
0:38:10 > 0:38:13- OK, here we go.- Make sure you're spot-on.- OK, Chef.- OK?
0:38:15 > 0:38:18Charley's Sicilian rabbit has a number of elements
0:38:18 > 0:38:21that need to come together at the same time.
0:38:27 > 0:38:30Bigger. Bigger. And move your knife.
0:38:35 > 0:38:38OK. Vegetables...
0:38:45 > 0:38:47- It's looking good, Chef.- You sure?
0:38:47 > 0:38:48- Yes, Chef.- Let's taste it now.
0:38:48 > 0:38:52It's got a little bit of the herbs and a bit of vinegar to go
0:38:52 > 0:38:54just at the end.
0:38:54 > 0:38:56- Brava. Go, quick, quick, quick.- OK.
0:38:58 > 0:39:01- I'm going to help only if you ask me now, yeah?- Yes, Chef.
0:39:04 > 0:39:06OK. Fine. Now go with the rabbit.
0:39:10 > 0:39:11- Charley?- Yes.
0:39:11 > 0:39:14- You're doing presentation, mate.- Ha!
0:39:15 > 0:39:18It's going to be a rabbit which plays in its own garden.
0:39:18 > 0:39:20CHARLEY LAUGHS
0:39:24 > 0:39:26Oh! Come on, Charley.
0:39:26 > 0:39:29Concentrate now, Charley. Don't let it down.
0:39:29 > 0:39:31Be focused, Charley. Be focused. We need it there.
0:39:31 > 0:39:34More sauce here. More sauce here. More sauce there.
0:39:37 > 0:39:39- I think we're ready.- OK, guys, ready to go.- Yep.
0:39:39 > 0:39:41Man, that looks good.
0:39:41 > 0:39:43- You're sweating, man.- I am.
0:39:43 > 0:39:45I'm sweating with fear.
0:39:45 > 0:39:48- You did well. You did well. - Thank you. Thank you. Thank you.
0:39:48 > 0:39:50If it tastes the way it looks...
0:39:50 > 0:39:52- It'll be all right. - ..you did your job.
0:39:59 > 0:40:02I've never cooked food delicate like that before.
0:40:02 > 0:40:04I just hope I didn't overdo the rabbit.
0:40:04 > 0:40:06The rabbit's so easily overdone.
0:40:06 > 0:40:09Erm, I don't know. We'll just see what happens, you know?
0:40:09 > 0:40:11Just see what happens.
0:40:15 > 0:40:19Charley's Sicilian rabbit is rolled saddle stuffed with offal,
0:40:19 > 0:40:22pancetta, garlic and rosemary,
0:40:22 > 0:40:24with confit shoulder and legs.
0:40:24 > 0:40:28Accompanying the rabbit are stuffed courgette flowers,
0:40:28 > 0:40:33sauteed baby vegetables, mashed potato and a rabbit reduction.
0:40:33 > 0:40:36It looks pleasant. The smell is good...
0:40:36 > 0:40:40depending from the taste.
0:40:46 > 0:40:49The seasoning's good. And it's got a nice sort of sweet taste.
0:40:49 > 0:40:53There's nothing on this plate that tastes...kind of wrong.
0:40:53 > 0:40:56That's probably one thing, Theo, that I'm going to disagree with you.
0:40:56 > 0:40:58I don't think it's seasoned enough.
0:40:58 > 0:41:01I'm not feeling the seasoning of the rabbit.
0:41:01 > 0:41:03The rabbit is a bland meat
0:41:03 > 0:41:06and this is a bland meat on the plate.
0:41:06 > 0:41:11It takes a very special quality to cook a rabbit the proper way.
0:41:11 > 0:41:13The cooking of the rabbit has sort of...
0:41:13 > 0:41:15It's dried it up a little bit.
0:41:15 > 0:41:19It's a little bit dry, but, you know, overall, it's a decent dish.
0:41:19 > 0:41:23Obviously, you know, he overcooked the rabbit and that's a big mistake.
0:41:23 > 0:41:29The only piece that I accept is this one with the stuffing,
0:41:29 > 0:41:31which I believe is the tummy,
0:41:31 > 0:41:34and the stuffing is quite good.
0:41:34 > 0:41:36The rest is a bit too dry.
0:41:40 > 0:41:42Mm!
0:41:42 > 0:41:44This is what Charley does best, big flavours.
0:41:44 > 0:41:46And there's a huge amount of work in here.
0:41:46 > 0:41:47Lots and lots of intricate work.
0:41:47 > 0:41:50Lovely, thick, wonderful sauce that goes with the vegetables.
0:41:50 > 0:41:54All cooked very, very well. Huge amount of stuff going on.
0:41:54 > 0:41:56I'm pleased because of the amount of complexity
0:41:56 > 0:42:00and the flavour balance and the presentation.
0:42:00 > 0:42:03This is what Charley has been attempting since he got on here.
0:42:10 > 0:42:12THEY GREET CHARLEY
0:42:12 > 0:42:15Yeah... I'm feeling a little nervous, I must say.
0:42:15 > 0:42:16I didn't quite realise that
0:42:16 > 0:42:19I'd have to come and face you guys, so, you know?
0:42:19 > 0:42:21That's the first time - we sitting down
0:42:21 > 0:42:23and you standing there with a white jacket.
0:42:23 > 0:42:26- Yeah! Yeah!- It's changed completely. - It's bizarre, isn't it?
0:42:26 > 0:42:29- It's never happened to me before! - This is just totally wrong.
0:42:29 > 0:42:31No, Charley, you know what?
0:42:31 > 0:42:34I think the dish actually did work together.
0:42:34 > 0:42:36You lost it a little bit on the rabbit.
0:42:36 > 0:42:39You went a bit overcooked and made it a bit dry.
0:42:39 > 0:42:40Right, OK.
0:42:40 > 0:42:42But flavour-wise, as far as the rabbit, I ate all of it.
0:42:42 > 0:42:45- I'll actually pick up that bone and chew it in a minute.- OK!
0:42:45 > 0:42:48- I thought it was very good.- OK, thank you very much, guys. Cheers.
0:42:48 > 0:42:49Thank you. Thank you.
0:42:58 > 0:43:00Wow! Wow! That was...
0:43:00 > 0:43:02That was intense!
0:43:02 > 0:43:07I didn't realise that we had to stand there in front of them.
0:43:07 > 0:43:09They said the rabbit was slightly overdone, especially the legs,
0:43:09 > 0:43:13which is a real disappointment. So, on the whole, I think it was OK.
0:43:13 > 0:43:15Oh, God!
0:43:15 > 0:43:17Just... What a...what a...
0:43:17 > 0:43:19What a whirlwind, that is!
0:43:20 > 0:43:22Right! I'm doing it.
0:43:22 > 0:43:25OK. Do you know what you're doing here?
0:43:25 > 0:43:29- Yes, Chef, I do.- Good. Good.
0:43:34 > 0:43:36Very gentle touch, but still...
0:43:36 > 0:43:40Brava so far. OK. Take your chocolate out now.
0:43:41 > 0:43:44Very gentle. Very, very gentle, OK?
0:43:48 > 0:43:50You...you don't want to crack them, yeah?
0:43:50 > 0:43:51It's a bit like, you know,
0:43:51 > 0:43:53when you do your make-up, darling, yeah?
0:43:53 > 0:43:55SHE SCOFFS
0:43:55 > 0:43:59It looks like Gregg Wallace's face, that one.
0:43:59 > 0:44:00I love the banter!
0:44:04 > 0:44:07Hey! OK.
0:44:07 > 0:44:12- Squeeze, squeeze, squeeze. You are in charge.- Argh!- Yeah?- OK.
0:44:20 > 0:44:22OK, get your ice cream out.
0:44:24 > 0:44:27- You have to be very quick now, yeah?- Yeah.
0:44:29 > 0:44:32Quick, quick, quick, quick. It's melting. It's melting.
0:44:32 > 0:44:33They are soft!
0:44:33 > 0:44:35One by one now. Be careful.
0:44:35 > 0:44:37If you crack them now, we're done.
0:44:43 > 0:44:44Last one, darling.
0:44:44 > 0:44:47- Can you please go and check your caramel? OK.- Yep.
0:44:47 > 0:44:49- Is it hot enough?- It's not bubbling.
0:44:49 > 0:44:51Come on. Few more, few more. Give it ten more seconds.
0:44:51 > 0:44:55- The ice cream is melting there, yeah?- Yeah, I know.
0:44:55 > 0:44:57- Is it hot?- Yes.
0:45:01 > 0:45:03OK, guys, go!
0:45:03 > 0:45:07Quick, guys. Quick, quick, quick, quick. Guys, quick, quick.
0:45:07 > 0:45:11I just loved every second of that but, yes, I just hope...
0:45:11 > 0:45:14hope they like it, cos there's a lot of time
0:45:14 > 0:45:19and a lot of effort that goes into something that is gone.
0:45:19 > 0:45:21Ooh! That looks good.
0:45:21 > 0:45:24Oh, there we go!
0:45:24 > 0:45:27Jodie's dessert is a gianduiotto -
0:45:27 > 0:45:29chocolate hazelnut mousse
0:45:29 > 0:45:32and hazelnut ice cream encased in a chocolate dome
0:45:32 > 0:45:37topped with a hazelnut spike and served with heated caramel.
0:45:44 > 0:45:46Ah!
0:45:46 > 0:45:48Yes! Perfect.
0:45:48 > 0:45:50That's so good.
0:45:50 > 0:45:53- Darling, you did well. You did well. You did well.- Yeah!
0:45:55 > 0:45:57Mm. Mm!
0:46:02 > 0:46:05I thought the whole dramatic thing was very impressive.
0:46:05 > 0:46:06I absolutely adore chocolate
0:46:06 > 0:46:08and I think this was just brilliant flavours
0:46:08 > 0:46:11and to follow that recipe and to get it just like that
0:46:11 > 0:46:12is very impressive.
0:46:12 > 0:46:14Technically perfect.
0:46:14 > 0:46:20It was very well done. Not easy to, by any chef, not easy to repeat this.
0:46:20 > 0:46:22And this was a great execution, yeah,
0:46:22 > 0:46:26temperature-wise, consistency and flavour.
0:46:26 > 0:46:28So, very good. Very, very good.
0:46:28 > 0:46:32Well, the person that's done this, she or he could probably come
0:46:32 > 0:46:36and make my desserts in my restaurant...any time.
0:46:39 > 0:46:40Whoa-ho-ho!
0:46:44 > 0:46:47That is chocolate luxury.
0:46:47 > 0:46:50Absolute luxury and that blend of hot and cold,
0:46:50 > 0:46:53caramel and chocolate, John, is divine.
0:46:53 > 0:46:55She's made a biscuit, she's had to temper chocolate,
0:46:55 > 0:46:58she had to make caramel sauce, make ice cream, make mousse,
0:46:58 > 0:47:01all things together, and then assemble everything.
0:47:01 > 0:47:03And she's done a great job.
0:47:07 > 0:47:10- Hello! How are you? Is that... - Hi, Jodie.
0:47:10 > 0:47:13- They're all finished?- Yes.
0:47:13 > 0:47:16Wow! That's amazing. You've all but licked it.
0:47:18 > 0:47:20Do you make pastry much?
0:47:20 > 0:47:24No. I've spent 20 years in the fashion industry,
0:47:24 > 0:47:26so don't really have a lot of pudding.
0:47:26 > 0:47:29- Because that was absolutely brilliant.- Really?
0:47:29 > 0:47:31To execute that to that standard
0:47:31 > 0:47:33takes a takes a huge amount of skill...
0:47:33 > 0:47:35- Impressed.- Very impressed.
0:47:35 > 0:47:37Gosh, thank you very much.
0:47:37 > 0:47:39I couldn't be able to do it at once.
0:47:39 > 0:47:42If you send me a recipe, I couldn't do it like this.
0:47:42 > 0:47:45- Aldo, as well, is not able to do it. - Well done, Jodie.
0:47:45 > 0:47:48Thank you very much. Thank you, guys. Thank you.
0:47:55 > 0:47:58They'd eaten it all. Wow!
0:47:58 > 0:48:00I'm feeling completely buzzed.
0:48:00 > 0:48:02I think that was just awesome.
0:48:02 > 0:48:04I'm so...
0:48:04 > 0:48:07happy and they all loved it! SHE SQUEALS
0:48:10 > 0:48:12All right, guys. What a day, yeah?
0:48:12 > 0:48:13Amazing! Thank you.
0:48:13 > 0:48:17- What a day! You had fun?- ALL: Yeah. - I hope you learned something new.
0:48:17 > 0:48:18ALL: Yes, absolutely.
0:48:18 > 0:48:20- Charley, grazie.- It was good fun. Thank you.
0:48:20 > 0:48:23Sophie, you had the most difficult one.
0:48:23 > 0:48:24You had the most difficult one.
0:48:24 > 0:48:27- Jodie, well done.- Mwah! Mwah! - Well done.
0:48:27 > 0:48:29Bravissima. Bravissima.
0:48:30 > 0:48:32Good.
0:48:32 > 0:48:34Our finalists today cooked to a level
0:48:34 > 0:48:38they would never have dreamed of doing a few weeks ago.
0:48:38 > 0:48:40There were points where the seasoning was out
0:48:40 > 0:48:44and maybe things weren't quite as sharp as they could be...
0:48:45 > 0:48:48..but, actually, I'm really proud of our three celebs, really proud.
0:48:48 > 0:48:52They coped with the pressure and today, for them, really,
0:48:52 > 0:48:54it's their last lesson in this competition.
0:48:54 > 0:48:56They've now got to walk away from here
0:48:56 > 0:48:58and think about this experience
0:48:58 > 0:49:01and understand what they've got to do if they want to raise that trophy.
0:49:17 > 0:49:18This is it!
0:49:18 > 0:49:20This is the final cook-off!
0:49:22 > 0:49:24Right now, for me, even playing field.
0:49:25 > 0:49:27Who's going to be our champion?
0:49:27 > 0:49:32If I won, I imagine I'll just wear the big, erm...
0:49:32 > 0:49:36thing round my neck and gallivant around the local community naked
0:49:36 > 0:49:38being impossibly...
0:49:40 > 0:49:42..pleased with myself.
0:49:46 > 0:49:48All three of us just need to remember
0:49:48 > 0:49:52that we're in the final of MasterChef and try and enjoy it
0:49:52 > 0:49:55cos it's the last day, so...you know?
0:49:55 > 0:49:57Something switched where I'm like,
0:49:57 > 0:50:01"Right, let's really do it. You've got this far."
0:50:01 > 0:50:05I've created something that's either going to be amazing
0:50:05 > 0:50:07or it's going to be a disaster.
0:50:07 > 0:50:10- SOPHIE LAUGHS - Oh, God!
0:50:18 > 0:50:21Let's crown one of these champion.
0:50:36 > 0:50:40Welcome back... for the last, last time
0:50:40 > 0:50:43to the MasterChef kitchen.
0:50:45 > 0:50:49I think it's been an amazing competition.
0:50:51 > 0:50:56Right now, the only thing that stands between you and the
0:50:56 > 0:51:01title of Celebrity MasterChef Champion are these dishes.
0:51:03 > 0:51:07I wish you luck. I actually can't wait.
0:51:09 > 0:51:14Your own food. Three courses. Two-and-a-half hours.
0:51:14 > 0:51:18At the end of this, ladies and gentlemen, one MasterChef champion.
0:51:18 > 0:51:19Let's cook!
0:51:33 > 0:51:37Charley Boorman has turned out to be a very sophisticated cook.
0:51:39 > 0:51:45Charley's food is as adventurous as he is on a motorbike. It's daring.
0:51:45 > 0:51:49And it's full of flavour and it's brash and it's bold.
0:51:51 > 0:51:54One thing with Charley, he's inconsistent.
0:51:54 > 0:51:57And today, those three courses have to be as good as each other.
0:52:01 > 0:52:03From the dishes that I've chosen, I think
0:52:03 > 0:52:07if I can get it right, then sure. I think I'm in with a real chance
0:52:10 > 0:52:14But then that's exactly what all the others are thinking as well, so...
0:52:17 > 0:52:20Charley, I'm used to you having loads and loads of ingredients.
0:52:20 > 0:52:22- This is the final and this looks spartan.- I know.
0:52:22 > 0:52:25I'm just trying to sort of be a little bit more refined today
0:52:25 > 0:52:28and just make it, hopefully, taste really nice.
0:52:28 > 0:52:30Charley, what are you cooking for us?
0:52:30 > 0:52:35I'm cooking razor clams with chilli, fennel and leek,
0:52:35 > 0:52:39and then cod with wild garlic pesto,
0:52:39 > 0:52:43and then I'm doing a sort of espresso creme brulee for dessert.
0:52:43 > 0:52:46I think you've got yourself a lot of work to do because with
0:52:46 > 0:52:49each of these dishes, you've got nowhere to hide, Charley, have you?
0:52:49 > 0:52:53Nowhere at all to hide. It's just... You know, there it is.
0:52:53 > 0:52:57And hopefully, hopefully you'll like it.
0:52:57 > 0:53:02I think I'm hanging myself out here to either be crucified or...
0:53:02 > 0:53:04or do OK.
0:53:08 > 0:53:12Charley's food for the final is all dainty and refined
0:53:12 > 0:53:16and that's not the food that got Charley here in the first place.
0:53:18 > 0:53:20The clam inside the shell,
0:53:20 > 0:53:24bits of chilli, bits of fennel have got to be cooked precisely...
0:53:25 > 0:53:28..because otherwise it goes chewy
0:53:28 > 0:53:32and it's like having fish-flavoured chewing gum.
0:53:32 > 0:53:35The main course... I think that's a really big ask
0:53:35 > 0:53:38because that cod's got to be beautifully cooked.
0:53:38 > 0:53:41That ricotta gnocchi has got to be as nice as you like.
0:53:41 > 0:53:45But cheese, hazelnut, garlic, cod...
0:53:45 > 0:53:48Wouldn't stick it in a sandwich, would you?
0:53:50 > 0:53:55A coffee creme brulee from Charley for dessert. Very, very nice indeed.
0:53:55 > 0:53:58The only problem is, they've got to set and they've got to set firm
0:53:58 > 0:54:01and he won't know that till he pulls him out the fridge.
0:54:01 > 0:54:04If they've not, there's nothing he can do about it.
0:54:04 > 0:54:08This is called fingers crossed, up-to-the-wire cooking.
0:54:11 > 0:54:15There's a lot... Like always, there's a lot to go wrong.
0:54:17 > 0:54:19Is it enough to win? I don't know.
0:54:19 > 0:54:22I mean, each time we've been in these positions, I've...
0:54:22 > 0:54:25I've questioned myself every time whether it's enough or not
0:54:25 > 0:54:29and I've gone through this blind panic every time,
0:54:29 > 0:54:32you know, so I don't think today's any different.
0:54:37 > 0:54:4030 minutes is gone. You have two hours.
0:54:40 > 0:54:43Your first 30 minutes is already gone.
0:54:46 > 0:54:49I love Sophie's dishes. I love them.
0:54:49 > 0:54:51When she gets them right, she's the best.
0:54:51 > 0:54:54Sophie, for me, is a wonderful cook.
0:54:57 > 0:55:01She has a real touch, a real heart, a real feeling.
0:55:03 > 0:55:07But every so often, the flavour combinations are a little bit off.
0:55:07 > 0:55:10Today, I hope she gets those flavours bang on.
0:55:12 > 0:55:15I think you've got to push yourself at this point.
0:55:15 > 0:55:19It's your last meal, so, you know, you can't serve up shepherd's pie.
0:55:19 > 0:55:23You've just got to be really positive...
0:55:25 > 0:55:28..otherwise you're wasting the moment.
0:55:30 > 0:55:34Sophie, my observation is that suddenly it looks like you've become
0:55:34 > 0:55:39at peace with yourself. You're very serene, and there's no panic.
0:55:39 > 0:55:43But it's almost as if you've just finally given way to it.
0:55:43 > 0:55:48I just thought, "Today, I just want to just enjoy it."
0:55:48 > 0:55:52And this kitchen now feels quite homey.
0:55:52 > 0:55:55It's just brilliant to be here on the last day.
0:55:55 > 0:55:59- Can't believe it.- Great because you've finally been set free,
0:55:59 > 0:56:01or great because it's the final day?
0:56:01 > 0:56:04Great because it means I didn't miss any of it.
0:56:04 > 0:56:06I got to the end of the whole play.
0:56:06 > 0:56:09Tell us what you're going to cook for us.
0:56:09 > 0:56:14To start, you're having a roulade of juniper duck breast
0:56:14 > 0:56:16with corn puree,
0:56:16 > 0:56:20and a port-and-wild-mushroom jus.
0:56:22 > 0:56:24It would have been gravy when I started, but it's a jus now.
0:56:24 > 0:56:28And then brill with red pepper crust,
0:56:28 > 0:56:31and scallops and black pudding,
0:56:31 > 0:56:34- and chive butter sauce.- Ooooh!
0:56:34 > 0:56:38And then for pudding, you're going to have a steamed cherry pudding
0:56:38 > 0:56:42on pistachio, with a brandy ice cream and a butterscotch sauce.
0:56:42 > 0:56:45Well, you're all right, aren't you?
0:56:45 > 0:56:49- Mate, that is wonderful-sounding dishes.- Good.
0:56:49 > 0:56:52Sophie, you've got your cooking headscarf on
0:56:52 > 0:56:55- and some beautiful ingredients here today.- Yeah.
0:56:55 > 0:56:59I'll try not to cook the scarf and end up wearing the scallops.
0:56:59 > 0:57:01Excellent!
0:57:07 > 0:57:11Right now, Sophie is playing with fire with her starter.
0:57:12 > 0:57:15Sweetcorn, mushrooms and duck I really think is wonderful.
0:57:15 > 0:57:18Juniper berry AND port together with those as well?
0:57:18 > 0:57:20Maybe just a bit too much.
0:57:21 > 0:57:24There is lots of adventure going on with Sophie's main course
0:57:24 > 0:57:27and, again, we can see Sophie's character.
0:57:28 > 0:57:32Brill, scallops, black pudding,
0:57:32 > 0:57:34butter sauce and red peppers.
0:57:36 > 0:57:37It's daring.
0:57:37 > 0:57:43What I love the sound of is a cherry steamed pudding with pistachio nuts
0:57:43 > 0:57:46and brandy ice cream.
0:57:46 > 0:57:48Oh, yeah. That is right up my street.
0:57:49 > 0:57:52The butterscotch coming into play. Risky.
0:57:55 > 0:57:58I hope they show things that I've learned.
0:57:58 > 0:58:00I suppose that remains to be seen.
0:58:01 > 0:58:06But they all, to me, look like Soph's cooking,
0:58:06 > 0:58:09but with the condiment of MasterChef.
0:58:09 > 0:58:11I hope!
0:58:11 > 0:58:13Yeah.
0:58:16 > 0:58:20Final 60 minutes. One hour.
0:58:28 > 0:58:30Jodie's food is brilliant.
0:58:30 > 0:58:34I sometimes can't believe the amount she takes on.
0:58:37 > 0:58:40I cannot believe the processes that she manages in a set time.
0:58:42 > 0:58:44But she has one flaw.
0:58:44 > 0:58:46And that is, she attempts so much
0:58:46 > 0:58:49that sometimes it gets a little bit muddled.
0:58:49 > 0:58:51I want somewhere in the middle with Jodie.
0:58:51 > 0:58:54I want her to push herself, but I want to make sure
0:58:54 > 0:58:57she doesn't cram too much onto one plate.
0:58:59 > 0:59:01If I nail these three dishes today, yes,
0:59:01 > 0:59:04I can win Celebrity MasterChef.
0:59:04 > 0:59:06I hope...
0:59:06 > 0:59:08IF I nail it.
0:59:17 > 0:59:19What three courses do we have, Jodie?
0:59:19 > 0:59:22I am doing for you a tasting of Cornish crab.
0:59:22 > 0:59:26I'm going to do a crab tian, I'm going to do a crab bisque,
0:59:26 > 0:59:30and devil's crab cake. So that's for starter.
0:59:30 > 0:59:33And then fillet of Scottish beef, with textures of onion.
0:59:33 > 0:59:37So I'm doing five different ways of doing onion.
0:59:37 > 0:59:41So I'm doing an onion soubise, an onion marmalade, some button onions,
0:59:41 > 0:59:44I'm going to be doing some spring onions...
0:59:44 > 0:59:46- And... How many is that?- Four.
0:59:46 > 0:59:49Four? Then I'm going to do some really cool shallot onion rings.
0:59:49 > 0:59:53And then for dessert I'm going to do a warm chocolate fondant
0:59:53 > 0:59:55with orange puree.
0:59:55 > 0:59:58Wow! Jodie.
0:59:58 > 1:00:02Are you confident that if you get it bang on, the title's yours?
1:00:02 > 1:00:03- I hope!- Really?
1:00:03 > 1:00:07Because I've put a lot of effort and a lot of time and, yes,
1:00:07 > 1:00:11I just hope you like it as much as I think you might.
1:00:15 > 1:00:17The first course is extremely complex.
1:00:17 > 1:00:22A crab bisque, which is flavoured with lemongrass and ginger.
1:00:22 > 1:00:25A tian of crab, so a salad of crab in stacks.
1:00:25 > 1:00:29And then a devil crab cake. Separately, they sounds delicious.
1:00:29 > 1:00:33But, no, Jodie's going to put all three together.
1:00:34 > 1:00:37Followed by beef, with onion five ways.
1:00:39 > 1:00:40Followed by a chocolate fondant.
1:00:40 > 1:00:43Jodie's pudding, I think it's a great idea.
1:00:43 > 1:00:47Warm chocolate fondant, orange puree and orange sauce on the side.
1:00:48 > 1:00:54My concerns are that Jodie pushes herself to such an extent
1:00:54 > 1:00:58that the dishes don't taste as good as they could do if she did less.
1:01:00 > 1:01:03Huge pressure to get these three dishes out
1:01:03 > 1:01:05in this little amount of time.
1:01:05 > 1:01:09It's going to be nerve-racking, but I'm going to get my head down
1:01:09 > 1:01:12and work my little fingers to the bone.
1:01:20 > 1:01:24Oh, I hate to do this to you! You've got 15 minutes.
1:01:34 > 1:01:38You've got about seven minutes, guys, to finish off. Not long.
1:02:15 > 1:02:17Time's up. Well done.
1:02:37 > 1:02:39This never-ending hell!
1:02:39 > 1:02:41Congratulations. Well done, guys.
1:02:42 > 1:02:46- It's fantastic what you guys have done.- That's incredible.
1:02:46 > 1:02:49Charley, up you come, please.
1:02:49 > 1:02:50Very posh, with the chair.
1:02:53 > 1:02:54OK...
1:02:58 > 1:03:00- How are you doing, Charley? - Yeah, OK, yeah.
1:03:00 > 1:03:02We want refinement from you.
1:03:02 > 1:03:04And I've got to say, as an observation, I think
1:03:04 > 1:03:07- you have done that.- Oh!
1:03:07 > 1:03:09I think it looks pretty good.
1:03:09 > 1:03:13Charley's starter is diced razor clams, leek and fennel,
1:03:13 > 1:03:17cooked in chilli-and-lemon-thyme-infused butter,
1:03:17 > 1:03:19then grilled with a Parmesan-and-breadcrumb top
1:03:19 > 1:03:22and served with mashed potato.
1:03:36 > 1:03:39That is light in texture,
1:03:39 > 1:03:41big on flavour.
1:03:41 > 1:03:44You can't ask for anything else. It's as pretty as a picture.
1:03:44 > 1:03:46Perfectly cooked. Not chewy.
1:03:46 > 1:03:50And you have delivered with it little chilli notes,
1:03:50 > 1:03:55little citrus notes. Very, very good indeed.
1:03:55 > 1:03:58As dainty as you like, but the flavours are absolute.
1:03:58 > 1:04:00I'm really pleased for you.
1:04:00 > 1:04:04I liked the understated majesty of the dish - three little clans,
1:04:04 > 1:04:07crusty on top. It delivers texture and flavour.
1:04:07 > 1:04:12- I think it's a really lovely dish. - Phew! One down.
1:04:12 > 1:04:17Charley's main is roasted fillet of cod with a hazelnut crust
1:04:17 > 1:04:20served with wild garlic pesto,
1:04:20 > 1:04:23ricotta gnocchi and crispy fish skin.
1:04:35 > 1:04:39I was worried by the combination of ingredients,
1:04:39 > 1:04:41but that works.
1:04:41 > 1:04:46It works really, really well. Your cod is cooked, just.
1:04:46 > 1:04:49That's enough for me. That's enough for me.
1:04:49 > 1:04:54You could cook it some more, but it's cooked. It's flaky. Well done.
1:04:54 > 1:04:56You've made a bit of a fool out of me.
1:04:56 > 1:05:02I said that nuts, cheese, cod and garlic probably wouldn't work.
1:05:03 > 1:05:06I was very wrong. I like that a great deal.
1:05:06 > 1:05:09- I don't mind it. - You're not convinced, mate, are you?
1:05:09 > 1:05:12I'm not convinced by the gnocchi as a texture.
1:05:12 > 1:05:15I think the fish is beautiful with the nuts, but that gnocchi,
1:05:15 > 1:05:19to me, is just a bit overworked and gone a bit too hard.
1:05:19 > 1:05:23I want something soft with my flaky piece of fish.
1:05:28 > 1:05:31They're fine.
1:05:31 > 1:05:35For his dessert, Charley has made an espresso creme brulee
1:05:35 > 1:05:38served with a shortbread biscuit.
1:05:42 > 1:05:44CHARLEY LAUGHS
1:05:44 > 1:05:48Moments like that, you don't realise how important they are.
1:05:52 > 1:05:53Mmm.
1:06:02 > 1:06:04Mmmm.
1:06:05 > 1:06:06Mmm.
1:06:06 > 1:06:10Slippery, creamy, not too sweet.
1:06:10 > 1:06:14Perfect, rounded, full coffee flavour.
1:06:14 > 1:06:18Lovely. Very, very good shortbread as well. Not too much sugar on it.
1:06:18 > 1:06:22I just love brown, creamy desserts. I'm a child of the '70s.
1:06:22 > 1:06:25If they're creamy and brown, I normally love them,
1:06:25 > 1:06:28and that's what you've given me there. Very good.
1:06:28 > 1:06:33It's a damned fine thing, Charley. A damned fine thing.
1:06:33 > 1:06:36And that is because your shortbread is perfectly made
1:06:36 > 1:06:39and it's crumbly and buttery and soft.
1:06:39 > 1:06:44Your custard inside is the absolute right texture, rich with coffee.
1:06:44 > 1:06:46The crunch of sugar across the top, burnt just enough,
1:06:46 > 1:06:50and the bitterness to the sweetness, I love the whole thing.
1:06:50 > 1:06:53I think it's beautiful and I think it's absolutely faultless.
1:06:53 > 1:06:56- Wow. Thank you.- A damned fine thing.
1:06:58 > 1:07:01I'd kind of written myself off after I cooked all this.
1:07:02 > 1:07:05- Thanks, Charley. - Well done, Charley.- OK.
1:07:05 > 1:07:08HE SIGHS
1:07:19 > 1:07:21I feel quite numb, actually.
1:07:21 > 1:07:25Honestly, I really thought I hadn't done anywhere near enough.
1:07:25 > 1:07:28So I sat down, and they really enjoyed it.
1:07:28 > 1:07:32I think, on the whole, I think... I think they really liked it.
1:07:35 > 1:07:41It's just a painful, painful, painful wait.
1:07:41 > 1:07:43Sophie, up you come.
1:07:51 > 1:07:53- You all right, love?- Yeah.
1:07:53 > 1:07:55Sophie, I need to tell you something.
1:07:55 > 1:07:57I think these look amazing.
1:07:57 > 1:07:59Oh, I'm so pleased.
1:08:02 > 1:08:07Sophie's first course is roulade of duck stuffed with juniper berries
1:08:07 > 1:08:10and served with sweetcorn puree,
1:08:10 > 1:08:14wild mushrooms and a wild-mushroom-and-port sauce.
1:08:36 > 1:08:40We've told you off before for making your sauces too sweet
1:08:40 > 1:08:42in savoury dishes.
1:08:42 > 1:08:44You've got two sweet sauces on there today...
1:08:47 > 1:08:51- ..and they work brilliantly.- Phew.
1:08:51 > 1:08:53Absolutely brilliantly.
1:08:53 > 1:08:59That dish tastes every bit as good as it looks. That duck is soft.
1:08:59 > 1:09:03There is a hint of juniper throughout, and the mellow
1:09:03 > 1:09:09sweetness of sweetcorn, the deep sweetness of port, it's lovely.
1:09:09 > 1:09:10Oh!
1:09:11 > 1:09:15I love it. I mean, I properly love it.
1:09:15 > 1:09:18Your duck is beautiful and soft,
1:09:18 > 1:09:21you've got the earthiness of the cabbage, that real vibrancy,
1:09:21 > 1:09:25it's like a firecracker, of that juniper, explodes in your mouth
1:09:25 > 1:09:29and brings the sweetcorn and that port and mushroom into one,
1:09:29 > 1:09:30and it's glorious.
1:09:30 > 1:09:34- It is glorious.- It's fabulous.
1:09:38 > 1:09:39For her second course,
1:09:39 > 1:09:44Sophie has served oven-roasted brill with a pepper crust,
1:09:44 > 1:09:48seared scallops, black pudding, samphire,
1:09:48 > 1:09:51a chive-and-butter sauce and chorizo oil.
1:10:02 > 1:10:05Scallops and black pudding, well cooked, is a lovely,
1:10:05 > 1:10:07tried-and-tested flavour combination.
1:10:07 > 1:10:11The sweetness of the sea and real earthiness from the boudin noir,
1:10:11 > 1:10:17black pudding. Your brill, with its pepper coat, I just love.
1:10:17 > 1:10:19I just love, love, love.
1:10:19 > 1:10:23The brill is soft as you like, it's just falling apart in my mouth.
1:10:23 > 1:10:27And its orange coat tastes of pepper,
1:10:27 > 1:10:31a slight sweetness of maybe tomato, going on to fruitiness,
1:10:31 > 1:10:34and then the heat from the pepper, like a little bit of chilli.
1:10:34 > 1:10:37It's beautiful.
1:10:37 > 1:10:39I agree with Gregg, I love the brill.
1:10:39 > 1:10:42That brill with that pepper crust is absolutely delicious
1:10:42 > 1:10:43and cooked perfectly.
1:10:43 > 1:10:46The crust is... Because you roasted those peppers,
1:10:46 > 1:10:50they become very intense in flavour, almost as if they are paprika.
1:10:50 > 1:10:54And that lovely, smoky warmth that goes with it
1:10:54 > 1:10:57takes you to somewhere by the sea in Spain.
1:10:57 > 1:11:00You are transported to a different place.
1:11:00 > 1:11:03And I love that with that buttery sauce and that wonderful,
1:11:03 > 1:11:06rich black pudding. I think that's wonderful.
1:11:06 > 1:11:08I don't think the scallops are necessary
1:11:08 > 1:11:12because the rest of it, to me, is a wonderful, wonderful thing.
1:11:15 > 1:11:18For dessert, Sophie has made a steamed cherry pudding
1:11:18 > 1:11:22served with butterscotch sauce, crushed pistachio nuts
1:11:22 > 1:11:25and brandy ice cream.
1:11:25 > 1:11:27Yeah, butterscotch and cherries...
1:11:27 > 1:11:30- Hmm.- OK, OK, OK.
1:11:36 > 1:11:39This, to me, feels like rum and raisin,
1:11:39 > 1:11:43flavours that I have loved as a kid, but it's not rum, it's brandy.
1:11:43 > 1:11:47It's not raisin, it's cherry. But it's so, so similar.
1:11:47 > 1:11:54Held together in a lovely, soft sponge. Butterscotch sauce I like.
1:11:54 > 1:11:56Pistachios I like.
1:11:56 > 1:12:00It's got a whole load of different flavour combinations
1:12:00 > 1:12:02no matter which way you come at it.
1:12:02 > 1:12:07I think they all work very, very well indeed. Very, very well indeed.
1:12:08 > 1:12:12For me, it's like the most amazing Christmas pudding.
1:12:12 > 1:12:15That brandy warmth on the back of your throat
1:12:15 > 1:12:19with that lovely cinnamon and nutmeg and sour cherries
1:12:19 > 1:12:23and butterscotch is absolutely delicious.
1:12:24 > 1:12:30- This dessert really, really excites me.- Thank you. Thank you so much.
1:12:33 > 1:12:35My legs have gone wobbly.
1:12:41 > 1:12:47I think I did today all that I set out to do.
1:12:50 > 1:12:56I'm just feeling so relieved that they liked the dishes.
1:12:58 > 1:13:00Just relief.
1:13:02 > 1:13:06Jodie, up you come, please.
1:13:14 > 1:13:17God...
1:13:17 > 1:13:19- You OK, mate?- Yeah. Good.
1:13:19 > 1:13:23- That was quite full-on.- Full-on?
1:13:23 > 1:13:26Anyway, there we go. I managed to put everything on a plate.
1:13:26 > 1:13:28And I'm amazed you have.
1:13:28 > 1:13:31I've got to say congratulations to you for all the work.
1:13:31 > 1:13:35Jodie's starter is crab three ways.
1:13:35 > 1:13:42Crab bisque, crab tian with salmon, mustard and caviar,
1:13:42 > 1:13:46and a crab cake served with a mango salsa.
1:14:01 > 1:14:04Jodie, I'm going to praise your determination
1:14:04 > 1:14:06and your display of skill.
1:14:06 > 1:14:10I think it's wonderful that you ripped that crab apart,
1:14:10 > 1:14:15and from that crab you made three very tasty morsels.
1:14:15 > 1:14:17My favourite on the plate is that tian.
1:14:17 > 1:14:21With the smoked salmon, that lovely white crab meat,
1:14:21 > 1:14:24it's beautifully balanced. It's soft and wonderful.
1:14:24 > 1:14:28Your bisque is creamy and rich and flavoursome.
1:14:28 > 1:14:32It's a wonderful thing. Your crab cake is as soft as you like,
1:14:32 > 1:14:36with the crispy outside. I think that's absolutely delicious.
1:14:37 > 1:14:42Then being hit with a little bit of mango, for me,
1:14:42 > 1:14:44is a bit of a weird combination.
1:14:45 > 1:14:48- I love the crab cake with the mango. - OK.
1:14:48 > 1:14:52I like the sweetness that it brings.
1:14:52 > 1:14:55The bisque is so well made.
1:14:55 > 1:14:59Now I know why you spent all that time inside a bin liner
1:14:59 > 1:15:01smashing the hell out of that crab.
1:15:01 > 1:15:04The crab and smoked salmon is good.
1:15:05 > 1:15:07I would like a splash of lemon.
1:15:09 > 1:15:12Saying that, you always put a lot of work into your food.
1:15:12 > 1:15:14That's very, very accomplished.
1:15:16 > 1:15:20For her main, Jodie has cooked seared beef
1:15:20 > 1:15:24served with a potato rosti, and onion five ways.
1:15:24 > 1:15:30Onion marmalade, shallots rings, chargrilled spring onions,
1:15:30 > 1:15:34seared button onions and onion soubise.
1:15:50 > 1:15:54Again, a huge amount of work, Jodie, and I applaud you for it.
1:15:54 > 1:15:57You have the textures of five different onions.
1:15:57 > 1:15:59Your spring onion, sweet and vibrant.
1:15:59 > 1:16:02Your little button onions, a bit sharp and sour.
1:16:02 > 1:16:03Your jam, rich and fragrant.
1:16:03 > 1:16:07Your soubise that sits underneath, creamy and white, as it should be.
1:16:07 > 1:16:11And the crunch and saltiness coming from those crispy shallots.
1:16:11 > 1:16:14All those things going really beautifully with that piece of beef.
1:16:14 > 1:16:18The thing is, that beef - as beautifully cooked as it is -
1:16:18 > 1:16:20to me, lacks seasoning.
1:16:20 > 1:16:24And it needs loads of it, because you've got powerful onion
1:16:24 > 1:16:27around the outside of that nicely cooked rosti.
1:16:27 > 1:16:30I love the crunch
1:16:30 > 1:16:35and the varying strengths of all those different little onions.
1:16:35 > 1:16:41I think the dish is slightly lacking in that I'm just crying out
1:16:41 > 1:16:44for some deep sauce from somewhere...
1:16:44 > 1:16:50- OK.- ..to carry all the onions, to carry the beef, to carry the rosti.
1:16:50 > 1:16:53Very accomplished. Beautiful-looking dish.
1:16:53 > 1:16:57Very, very well cooked. However, I think it's just lacks a sauce.
1:16:57 > 1:16:58OK.
1:16:58 > 1:17:00Mmm. Interesting.
1:17:02 > 1:17:07Jodie's dessert is a warm chocolate fondant, orange marmalade
1:17:07 > 1:17:11and orange-infused whipped cream.
1:17:15 > 1:17:19Look at that. Soft in the centre.
1:17:26 > 1:17:28Your chocolate fondant I love
1:17:28 > 1:17:32because it's sharp and it's bitter, it's a rich with chocolate
1:17:32 > 1:17:36and it's beautifully made with the crispy outside and the soggy centre.
1:17:36 > 1:17:40Your river of orange sauce is brilliant.
1:17:40 > 1:17:43It's like this sharp, bitter marmalade.
1:17:43 > 1:17:47And that marmalade with that chocolate together is a wonderful,
1:17:47 > 1:17:50wonderful combination. I think it's great.
1:17:51 > 1:17:54The cream is going a little bit.
1:17:54 > 1:17:57- It's overworked where you've put the liqueur into it.- Yeah.
1:17:57 > 1:17:59- It's starting to go a little watery. - Yes.
1:17:59 > 1:18:02The flavours are inspired.
1:18:02 > 1:18:07I didn't expect that orange sauce to be unsweetened.
1:18:07 > 1:18:10It's a beautiful bitter flavour
1:18:10 > 1:18:14to have with the sweet chocolate pudding.
1:18:14 > 1:18:15Wow, thank you.
1:18:17 > 1:18:19Well done. Thanks, mate.
1:18:29 > 1:18:36I'm not sure about winning it on that. I don't know. I tried so hard.
1:18:36 > 1:18:40I just went to the wire and, you know, I don't know.
1:18:41 > 1:18:43I just don't know.
1:18:46 > 1:18:48I'm not going to cry.
1:18:48 > 1:18:50Just tired...
1:18:53 > 1:18:58We expected great food today and I've got to say, we got it.
1:18:58 > 1:19:01We got it in abundance. And thank you very, very much indeed.
1:19:01 > 1:19:05We now have to make a decision. There's going to be one winner.
1:19:05 > 1:19:08Could you leave us for a little while, please,
1:19:08 > 1:19:10and we will get you back in as soon as we possibly can.
1:19:10 > 1:19:12Thank you very much.
1:19:26 > 1:19:30- This has been a great six weeks. - Ah, fantastic, John!
1:19:30 > 1:19:34That food today was unbelievable.
1:19:35 > 1:19:38Charley's style changed completely today.
1:19:38 > 1:19:40His dishes looked fantastic.
1:19:40 > 1:19:45Main course of cod I really liked. You weren't too sure.
1:19:45 > 1:19:50For me, the main course lacked that something special.
1:19:50 > 1:19:54What I did like from Charley today was that damn fine creme brulee.
1:19:55 > 1:19:59Charley's journey on this competition has been a great one.
1:19:59 > 1:20:02He's listened along the way and he's changed along the way.
1:20:02 > 1:20:06And we see today the elegance that we demanded in his food.
1:20:06 > 1:20:08And that is a great, great thing.
1:20:10 > 1:20:14One of the lasting memories I will have of this competition is
1:20:14 > 1:20:18Jodie Kidd wearing a bin liner smashing the living daylights
1:20:18 > 1:20:22out of a crab with an enormous chopper. It was wonderful.
1:20:22 > 1:20:25The trio of crab starter looked amazing.
1:20:25 > 1:20:27It looked amazing.
1:20:27 > 1:20:30Lovely colours, such elegance, sitting on a banana leaf.
1:20:30 > 1:20:33The dessert, that chocolate with that orange
1:20:33 > 1:20:36and that warmth through that orange cream was delicious.
1:20:36 > 1:20:41- Why does Jodie give herself so much to do?- Because that's her.
1:20:41 > 1:20:43That's all about Jodie, isn't it?
1:20:43 > 1:20:46Jodie has done that all the way through the competition.
1:20:46 > 1:20:49I think the fact Jodie pushes herself that hard means
1:20:49 > 1:20:53it's very, very difficult for her to deliver something perfect,
1:20:53 > 1:20:55because she's got too much to do.
1:20:55 > 1:20:57But today, you look at what she accomplished
1:20:57 > 1:21:00and all those processes, that's amazing.
1:21:02 > 1:21:06Sophie's food is very much like her.
1:21:06 > 1:21:09It's original. It's individual.
1:21:09 > 1:21:12It has a style. It's different.
1:21:12 > 1:21:16Today, I was really concerned about Sophie's dishes.
1:21:16 > 1:21:20Duck with juniper, port, mushrooms and sweetcorn.
1:21:20 > 1:21:23But what a revelation. An absolute revelation.
1:21:23 > 1:21:25I thought it was a beautiful, beautiful thing.
1:21:25 > 1:21:28I loved, loved, loved Sophie's dessert.
1:21:28 > 1:21:31It was fabulous!
1:21:31 > 1:21:35Nobody designs dishes like Sophie.
1:21:35 > 1:21:39Nobody I know successfully puts those flavour combinations
1:21:39 > 1:21:42together like Sophie.
1:21:42 > 1:21:45It's a little bit wacky in a very, very good way.
1:21:56 > 1:21:59Even if I don't get my hands on that trophy,
1:21:59 > 1:22:03at least I can walk away and say that they loved it.
1:22:03 > 1:22:06That's all I can do. All I can do is do the best that I can.
1:22:06 > 1:22:08I think I did.
1:22:08 > 1:22:13And maybe, maybe, maybe, maybe that might be enough.
1:22:18 > 1:22:23I think it's a really close call between me and Charley and Jodie.
1:22:23 > 1:22:28That's what feels very chuffing about it.
1:22:31 > 1:22:36If I was to get my hands on that trophy,
1:22:36 > 1:22:38I'd be insufferable, I think.
1:22:43 > 1:22:49Feeling exhausted but very proud of myself. And yeah...
1:22:50 > 1:22:52Pff. Blown away, really.
1:22:53 > 1:22:57It will be just unbelievable if I've done it.
1:22:57 > 1:23:00But those guys out there are just awesome
1:23:00 > 1:23:03so I think it's going to be pretty tough.
1:23:03 > 1:23:06It's obvious to see what their strengths are.
1:23:06 > 1:23:11Separating them is a completely different issue.
1:23:11 > 1:23:13Who's it going to be?
1:23:23 > 1:23:26CHARLEY SIGHS
1:23:30 > 1:23:33It's been a wonderful competition.
1:23:35 > 1:23:38That was an incredible final.
1:23:40 > 1:23:45You have covered yourself and this competition in glory.
1:23:46 > 1:23:49But we can only have one winner.
1:23:55 > 1:23:59Our Celebrity MasterChef Champion is...
1:24:20 > 1:24:23..Sophie.
1:24:28 > 1:24:31CHARLEY: Well done. Well done. Brilliant!
1:24:31 > 1:24:34Congratulations.
1:24:34 > 1:24:36THEY LAUGH
1:24:38 > 1:24:40Well done, well done.
1:24:40 > 1:24:44Oh, no, don't go. Don't go. Don't go.
1:24:47 > 1:24:51- CHARLEY: Sophie, we love you!- Wow.
1:24:53 > 1:24:55THEY LAUGH
1:24:55 > 1:24:59I'm not going to lie, I'm a little disappointed.
1:24:59 > 1:25:03I just had one grubby little left hand on that shiny trophy,
1:25:03 > 1:25:05you know?
1:25:05 > 1:25:09But I'm glad I was here, I'm glad I gave it a go.
1:25:09 > 1:25:12It's been the most wonderful experience.
1:25:12 > 1:25:17So thank you to MasterChef for letting me, you know, have a go.
1:25:18 > 1:25:22Well done. Gosh, well done, Jodie. Well done.
1:25:22 > 1:25:25A little bit of disappointment cos you've got this far.
1:25:25 > 1:25:29But it's been such an amazing, crazy roller coaster.
1:25:31 > 1:25:36Just learnt so much, had the most incredible time.
1:25:37 > 1:25:42So I'm just really happy. Went to the best person.
1:25:42 > 1:25:45I can't believe it, Adam and Eve it.
1:25:47 > 1:25:52- Have a glass.- Oh, my Lord! - This is for you.- No- BLEEP!
1:25:52 > 1:25:54THEY LAUGH
1:25:54 > 1:25:56I can't.
1:25:56 > 1:25:59- No.- Brilliant.- Aw!- Brilliant.
1:25:59 > 1:26:02Thank you guys so much.
1:26:02 > 1:26:06It's just been the best fun. It's been amazing.
1:26:06 > 1:26:12It's awesome. Honestly, it's just mad. It's M for mad.
1:26:12 > 1:26:14The whole thing's been mad.
1:26:14 > 1:26:19What I really love and admire about Sophie is that she creates
1:26:19 > 1:26:22some absolute delights on the plate.
1:26:24 > 1:26:28They look like little stories to me. They just look amazing.
1:26:31 > 1:26:33She is original.
1:26:34 > 1:26:36She is exciting.
1:26:36 > 1:26:37She's daring.
1:26:39 > 1:26:42I think Sophie is a force to be reckoned with.
1:26:44 > 1:26:47It's ridiculous, winning something like this.
1:26:47 > 1:26:50The trouble is, if you put it in your kitchen...
1:26:51 > 1:26:55..you could be hoisted by your own petard, couldn't you?
1:26:55 > 1:26:56It's like, oh, crikey,
1:26:56 > 1:27:00if you serve up something a bit naff, which I will again...
1:27:02 > 1:27:06It's unique to this experience.
1:27:06 > 1:27:09APPLAUSE