Episode 13 Celebrity MasterChef

It is the final of Celebrity MasterChef.

Over the last six weeks we've had 20 celebrities battling for this crown.

-Ah!

-Just panic!

Oh!

I can't see! Take my glasses off!

That's like a radioactive swamp.

I need a Valium.

We've had some laughs...

We've had some tears...

Sorry. Oh, dear.

I feel like my mum would be really proud.

We've also had a little bit of singing and dancing.

# Taco, fajita, burrito!

# Burrito, taco, fajita. #

# Stop! Wait a minute, Mr Postman... #

CHEERING AND APPLAUSE

Now we're down to our final three - Sophie, Jodie and Charley -

exceptional cooks.

It's a massive, massive challenge to get to this stage.

I feel pretty proud of myself.

The whole experience has been like a proper adventure.

Winning would definitely be the icing on the cake.

I think it would feel lovely.

Um...

Oh! Yeah.

It's extraordinary to have got this far. I just can't believe it.

I'm in some way really, really sad that it's all going to end.

Tonight, the finalists must undertake two massive challenges...

..cooking for the heavyweights of Italian cuisine, before heading

back to the MasterChef kitchen to cook their final three courses.

At the end, one of them will be

crowned Celebrity MasterChef Champion 2014.

I was brought up actually not very far away from here,

a place called Cranleigh.

I got spotted when I was...

I was actually younger than 15, I was about 14.

I was extremely a tomboy.

I was showjumping at the time and riding my ponies.

So I said, right, I'm going to give modelling a go.

My inspiration to model for six months would be

so I could buy a horse lorry.

And that was it.

It just went crazy and so I just went with it.

It was quite a whirlwind.

Indi's two-and-a-half now. And it's just the most incredible experience.

He's so brilliant. I'm sure that every mother says that.

That was when my real love for food kicked in.

Walk on.

MasterChef has just completely thrown me

into the most amazing world of culinary treats.

And how awesome food can be.

It's just so interesting and it's been so exciting, but yet...scary.

I came into the competition being super eager.

I wanted to learn everything.

And it's gone so unbelievably kind of crazy.

I didn't know I would ever end up in the last three.

Poor David, I think, is completely and utterly sick of it.

I feel like I've been through, and I have,

every single step with her.

It's been an absolute challenge at times, because for the last

few months, everything, it seems, that we talk about

is to do with food.

And it is stressful, actually.

Bunty! Bunty!

I've made it to the final. What an achievement.

But if I nail it... I'm going to give them all a run for their money.

Jodie is someone that I would not really want to compete against.

She's very capable, very dynamic.

Good luck to the others, because they're going to need it.

Now I've got this far, I'm going to do everything in my power to win it.

I had a bizarre upbringing.

We kind of lived in Ireland but then my father, who is a film director...

we used to travel all over the world with him.

He was just Dad and we happened to grow up on film sets.

It was all quite normal.

As kids, we were all thrown into his movies cos

he was a cheap film director.

I think the first film I was ever in was Deliverance.

I wasn't the banjo-player, just so you know! Or that guy in the forest.

I had a little part at the end of the movie where my dad said to me,

"Look, Charley, if you sit on that sofa with that bloke

"I'll give you a tricycle."

Maybe that little tricycle was the birth of my love of two wheels.

INDISTINCT CHATTER

Oli and the kids have always been supportive.

We've been together for 27 years now.

Everything I've ever done,

from whatever it is, she's always supported me 100%.

"Just go and do what you do." And, you know, what makes me happy.

She's quite remarkable, my wife.

Being on MasterChef has certainly pushed him.

But he likes being pushed.

I think the competition has been quite stressful.

Much more stressful than I thought it would be. It's more all-consuming.

I haven't been out for weeks.

We've gone through all the stresses and he comes back exhausted.

Charley, you all right, mate?

He's not sleeping particularly well.

He's up at the crack of dawn, cooking.

I come down to a complete bombshell in the kitchen.

So, I haven't experienced that side of him.

Before he went on MasterChef, I guess he was a good cook.

But now he seems to get his timings a lot better.

'Much more organised.'

The food actually looks nice now when he puts it on the plate,

so that's an improvement.

We are all immensely proud of him.

I thought he was a pretty competent cook but he's really excelled now.

It's what happens on the day.

Anything can go right and anything can go wrong for anybody.

Fingers crossed it goes wrong for them.

I'm a Londoner born and bred but I also grew up in Scotland

because my mum's Scottish, so we had the best of both worlds.

Both my parents were actors. My mum still is.

My dad died.

He did that quite young, which was so annoying.

I think I did always want to be an actor,

although I pretended I wanted to be something else.

In fact, I still have a problem with it when people say, "What do you do?"

Ah... And I go...

SHE MUMBLES "I'm an actor."

My love of food, it does come from the brilliant women in my family.

My two grans and my mum, really.

Since I've been doing MasterChef,

Richard and the boys have been brilliant

because I've been in the kitchen like a loon.

And when I've got a bit tense-tastic,

they've been very good at diffusing it

because, you know, it actually - surprisingly -

gets you a bit wound up.

The first few weeks, when I was trying her food,

it was getting quite...

The taste of her food was really good. And I was like, "Mmm.

"Mum, you're doing quite well."

I thought she had a chance, and then that chance grew and grew

when I tried her food because it was actually really nice.

I wouldn't describe Sophie as competitive,

but I've seen Soph become ruthlessly competitive through

the MasterChef experience.

It's been really enjoyable seeing how she's blossomed.

Boys, it's ready!

I was lighting the fire last night and Walt, who's my youngest,

turned to me and said, "I'm very proud of you, Mum."

And it was like, "Oh, gosh, um..."

He said, "You've done very well."

And I thought, "Oh, my golly." And I went, "Thanks, Walt."

I can't think about winning because then my cooking won't be right.

I've just got to think about the cooking.

Yeah, think about the cooking. And really enjoy it. The last thing.

The last meal.

It's two days before the final cook-off.

But first, Jodie, Sophie and Charley

must face their greatest challenge yet...

..the chefs' table.

They'll be cooking for the most influential Italian chefs

and restaurateurs in the country.

Antonio Carluccio's influence on Italian food

in Great Britain has few rivals.

Michelin-starred Giorgio Locatelli is considered one of

the world's greatest chefs.

Theo Randall's Italian restaurant has been named Britain's finest.

Restaurateur Aldo Zilli has championed Italian cooking

in Britain for over 35 years.

This is the start of a big, big day for our three celebs.

The chef here - Francesco Mazzei -

is one of the best exponents of Italian food I know.

-Hello.

-Hello.

-Hi, guys. Morning.

I've got four of the most influential Italian chefs

coming for lunch.

Locatelli, Aldo Zilli, Carluccio and Theo Randall. OK?

They are also very good friends,

so we don't want them to go out and say the food at L'Anima wasn't good.

-ALL: Yes.

-OK? So now we've got lots to do. Let's go.

When he told us who was coming today, I just wanted to leave.

I wanted to go home.

The clientele that are coming today are frighteningly exciting

to cook for.

I'm...quite nervous.

At the moment, I feel like I'm at the bottom of a really huge mountain.

Ha! Oh...

Some of the best Italian chefs in history. Ho-ho!

I couldn't believe it. I almost fainted. Carluccio? I mean...

It's terrifying but I'm really looking forward to it.

It's going to be cool.

The celebrities now have four hours to learn,

prepare and cook one of chef Francesco's dishes.

Sophie is in charge of the starter.

-Sophie, are you all right?

-Yes.

-Are you ready?

-Yes, I am...Chef.

-Good. "Yes, Chef."

-Yes, Chef.

-Actually, let's say, "Si, Chef."

-Let's do the Italian.

-Si!

You've got a very interesting dish. It's one of my mum's recipes.

Do you know how much I care about this dish? A lot.

It is called pastachina.

"Pastachina" means stuffed pasta, like a lasagne.

Look what I've got here.

-Oh, wow!

-Bellissima! OK?

It's exquisite!

We've got the meatball, the spinach, the fried aubergine,

the quail eggs, the peas, two different pastas.

It's going to cook three times. OK?

-Let me show you how we plate this dish now.

-OK.

Have you ever seen lasagne grilled on la plancha?

-No.

-First time. Pastachina a la plancha. First time ever.

Just give it a slightly brown colour. Right.

-Room temperature not hot, yeah? Easy? Clear?

-Yes.

Let's go through the back now.

Tomato fondue.

-I don't want you to be too precise, OK?

-OK.

The grana Padano mousse.

The last one - pesto sauce.

-Huh?

-Beautiful.

-OK?

-Yeah.

-As simple as that.

Now we get the pastachina.

Beautiful.

I want this to look very colourful. And also very Italian. OK?

Yeah.

-Sophie?

-Yes?

-This is lasagne pastachina like Mamma would do.

I just want to look at it for a bit longer.

I feel like I'm eating a Paul Klee painting.

SHE LAUGHS

SHE SIGHS HAPPILY

It's so beautiful, isn't it? And it's his mum's dish.

So pressure at all(!)

There are so many components in that dish.

I can't imagine being able to recreate that.

Charley, you are in charge of the rabbit Siciliana.

It's a pretty difficult dish. There is a lot to do here, OK?

This rabbit has to cook for about three hours.

In the meantime, we have to do other stuff. Are you ready for that?

-Yep.

-Then let me show you what I did for you.

-OK.

-So this is the end result?

-Exactly. This is the saddle.

-Mine should look like that?

-Exactly.

What we are going to do now is this. Look.

Just to give that nutty flavour.

-Yep.

-When we've done this, straight into there.

-OK.

-OK.

Now, I've got this beautiful veg for you here. Have a look.

I like my veg to be nice and crunchy.

Look how beautiful they are. You're going to pan-fry this one.

Courgette flowers stuffed with broad beans, peas, grana Padano and mint.

Wow.

Now, look at that. Potato mash.

This is a bit of a tricky one.

Put that here. A little piece of that here.

-OK. I want to see like a spring garden, OK?

-Yeah.

OK.

And this beautiful jus with some sultanas.

-All right. Are you happy with this so far?

-Yes, absolutely.

Then I've got pine nuts and a few pistachios,

a good Sicilian tradition.

-Yeah, there's a lot to do.

-Yeah, yeah.

-Yeah?

Oh, God.

Charley, what you've got here is the rabbit Siciliana

that we serve at L'Anima.

You've got to do exactly the same, if not better than that. OK?

If I can get close, I'll be happy.

I'm sure you'll do a fantastic dish. That's for sure.

Wow.

-I mean, it's really complex.

-It's not.

You just need a lot of time to do it.

HE LAUGHS

The leg, you know, when you cook it in the oil, it just keeps it moist.

Cos rabbit can go so dry, can't it? That's the danger.

-You know already, you see? Are you happy?

-Mm-hm.

-Good.

Yeah. I think so.

-Perfect.

-I'm just trying to be positive, that's all.

THEY BOTH LAUGH

I'm sure you'll get there.

It's so complicated.

And I've got to make all those elements to go on that plate in...

I've got just under three hours.

I'm feeling kind of nervous now. I was excited earlier,

now I'm just thinking you've got to be Superman to do this.

-Jodie.

-Yeah.

-You are going to do dessert today. OK.

This one is called gianduiotto.

It's one of the best desserts we ever did at L'Anima.

-OK?

-OK.

-First thing...

Like this. Not too precise. OK?

-Yep.

-Then you've got gianduiotto here in the middle.

What is the base of the gianduiotto?

-It's a biscotto. You have to do it.

-A biscotto.

It's a bit of shortcrust pastry with some hazelnut inside as well.

-OK.

-We've got some chocolate dome here.

You have to do this by yourself, one by one. I will show you later.

-Hopefully it comes out.

-It's a bit difficult.

-This is very thin.

-Very, very thin and very, very fragile.

-Wow.

-OK?

Take the ice cream out.

You put on top here...

Then chocolate...

-On the top.

-..dome on top.

-The some more gianduja on top.

-OK.

Then you've got these beautiful hazelnuts in sugar

that you're going to do. It's not difficult, don't get scared.

We're just going to put this one on top. OK?

It's like a work of art.

I didn't finish yet.

At the end...

there's a beautiful caramel that you do...

You've got to put...

Whoa!

-Was that supposed to happen?

-Yes. That's what's going to happen.

Now please taste that one.

That's seriously, seriously good.

There's a lot of very, very intricate techniques

that I'm going to have to nail.

But I'm really excited. Really looking forward to it.

I'm feeling good. I think I'm brave, let's put it that way.

But Italians, we like that. We like to complicate our life.

If not, there's no fun.

They will be treated the way they should, like all my chefs.

If they're good, bravo. If they're no good,

they're going to have some trouble. Simple as that.

The first course is the most complex of the three dishes.

Within the pastachina there is an egg pasta,

an egg-and-nettle pasta,

meat strips, quail's eggs, peas,

fried aubergine, and spinach and ricotta.

Sophie must also make three different sauces to serve alongside.

She must have everything assembled 90 minutes before service

as the dish has to be given time to bake in the oven

and cool down before being served.

There is a lot of pressure on the pastachina.

It's one of those dishes that when you see the pictures, "Oh,

"I can do that, anybody can do that."

But this recipe is very, very complex.

We are talking about 50, 60 ingredients.

So there's a lot to be done.

And everything has got to be done from scratch.

The start is the first thing,

and it has to be spot-on.

One of the dish's vital elements is the tomato fondue sauce

that needs to be given time to cook down to a velvet emulsion.

That's looking nice, isn't it?

What's up, Sophie? Oh!

-I just brought this out.

-Not ready yet.

-No.

-No, no, no.

-Put it back in. Give it at least one hour. Come on.

-At least one hour?

Yep. You don't have much left, yeah? OK.

You don't want much left? Oops!

-Don't worry, I'll do it for you.

-Thank you. Thank you, Chef.

Sophie, in the kitchen, you have to be quick.

-Yeah.

-But panic doesn't help.

-No.

-You're good, you're doing very well.

-Bam! Come on, please. Go.

-Yeah. OK.

I'm trying to keep steady and Francesco just said, you know,

we don't panic. That's such a good note for me on every level.

Just do it, don't panic.

I'm most worried about getting it all done and up to scratch.

Charley's first task is to cut the rabbit into 14 pieces,

before deboning the saddle, leaving one whole flat piece of meat.

-You did this?

-Yeah, I did that one.

-Well done.

-Well, it's a little messy.

-Good. See, you can do that.

-Well done so far. Keep going. Keep going.

-Thank you, Chef.

The rabbit pieces are covered in oil

and then slow-cooked in the oven for several hours.

The crucial stage is for Charley to cook the meat properly.

Overcooked, we don't like that. It has to be spot-on.

The saddle is then stuffed with offal, pancetta, garlic

and rosemary before being tightly rolled into a ballotine.

-Like this.

-OK. Just keep it tight in to make it tight.

I just gave each one of them one of my sous chefs

just to support them, you know? To give some advice.

I think it's nice. What do you think?

Just because I'm slightly concerned as well. So we'll see.

Very good.

Jodie's first task is one of her most difficult -

creating the chocolate dome.

The combined cocoa butter and heated chocolate is tempered

until it's cooled down to exactly 28 degrees.

-28.3.

-This is the most difficult part, do you know that?

-Right.

If you don't do that properly, you're not going to have the dome,

it will melt, it will crack, OK?

This is the bad part. If you do that one properly,

at least we can serve the dome without anything inside.

-At least it will look good.

-OK.

-Well done, carry on.

-All about the dome.

Next, she has to coat the moulds evenly

with the tempered chocolate.

They are very, very, very thin and delicate, so...

This is quite, quite intense.

Once in the moulds,

the chocolate is left to set for at least three hours.

I hope she did the chocolate very well,

because you don't know until the end if it's right or wrong.

So I'm a bit worried about that. Let's see what happens.

Across the kitchen,

Sophie is getting a masterclass in the art of pasta-making.

I'm happy with this. You see my hand now?

-Yes, yes, yes!

-Yeah?

-Yes.

-You want to achieve that.

-Oh, my Lord!

-Should we try?

-Let's try.

Ooh! Hello.

Stop. Stop.

Ooh!

-It's too wide now?

-Yes.

Don't do it too big, otherwise you'll break this machine

-and you won't succeed today.

-No.

-Yeah?

It doesn't feel quite thin enough.

I think I'll do it one more time.

Couple of metres of pasta.

I can see my hand. And feel my heart pounding.

SHE LAUGHS

What do you think?

Finally. Now we're talking. Now we're talking. Well done.

With the egg pasta ready,

Sophie can now make a start on the green egg-and-nettle pasta.

Just to let you know we've got one hour and a half. OK?

-It's time to push now, yeah? OK.

-Yes, Chef!

Charley, meanwhile, is concerned about getting the right

balance of flavours for his reduction.

Add the tomato and stuff. Hopefully I've added enough there.

-You need to taste at one point.

-Yeah. But you normally do it later.

-It doesn't matter, does it?

-Well...

-It does?

-No, it does.

You need to taste it during the preparation.

During the preparation, yeah.

Here you have all the vegetables.

Look at how beautiful these are. Look. They're just stunning.

In the dessert section, Jodie is preparing her mousse.

It's going really cool, I like it.

The ice cream is in this amazing ice-cream-maker.

The biscuits are already being chilled.

Then some caramelised hazelnuts and to make some caramel sauce.

I think we are cruising. Really good.

The cream needs to be carefully folded into the chocolate

and hazelnut mix.

If the mixture is too cold then it may split, and the mousse is ruined.

There's bits in it.

-It's gone a bit funny, hasn't it?

-Yes.

-Start again?

-You should do it again.

-OK.

Hi, darling, how are you?

I left the chocolate a bit cold when I was doing your thing and it split.

-What is this?

-It split.

-Ah.

Make sure the chocolate is not that cold because this is what you get.

-It looks like a ricotta cheese with a bit of flavouring.

-Yes.

-Yeah?

-Come on. You can do it, Jodie.

-I can do it. I will.

178...

-What do you need now?

-Aubergine...

That's the next step. Aubergine, OK? So, purple aubergine.

The most beautiful aubergine I've ever seen.

Once sliced, the aubergine needs to be cooked in the deep-fryer

until golden brown.

Can I ask you how brown these are meant to go?

-I think you can take them out now.

-OK, golden brown.

-Yep.

-Yep.

Next, Sophie needs to work quickly to get all her quail's eggs

peeled for her pastachina.

I've got 46 to do. So...

SHE LAUGHS

-Watch the clock. We really need to...

-Crack on.

-Crack on. Yeah?

-OK.

-Come on.

Charley, meanwhile, appears to be well in control.

Charley, your section looks remarkably calm.

Yeah, I mean, I think it's the plating up, for me,

that's going to be tough.

Are you completely on time?

I'm ready to go now.

-Good work, son.

-Well...

Massive boasting rights, Charley, if you pull this off, son.

CHARLEY CHUCKLES

With all her elements finally ready,

Sophie can begin to build her pastachina.

As soon as we get this assembled,

we'll be OK. We'll get it in the oven.

Each element must be carefully layered.

-You've got one hour to go. Not much time left, huh?

-OK.

-Bit of pressure for you.

-Yes.

-OK?

Mozzarella.

Mozzarella.

I think it's looking beautiful. It feels lovely.

-Sophie, go in the oven now.

-Now?

-Go in the oven now.

It's a bit late.

With just 50 minutes before service begins,

Sophie still needs to cook her pastachina...

Oh, God, it just fits in there. That's nice.

..and then allow enough time for it to cool.

Good luck, lasagne.

Ohh!

After ruining her first mousse,

Jodie can't afford any slip-ups with her second attempt.

Melting chocolate - check.

Whipping cream - check.

The whipped cream must be added to the chocolate

when it reaches 32 degrees.

Almost there!

Right, 32, off we go!

Now I've got it spot-on,

and it's going to be amazing.

-That's much better.

-OK.

-Into the mould.

-Into the mould.

We've got some important guests. All of them are also friends.

No-one goes out of L'Anima unhappy about the food.

So I'll just make sure that everything is going to be good.

MUSIC: "The Immigrant" from The Godfather II

INDISTINCT CHATTER

I expect a very high standard.

And I guess, you know, they put up to cook for us,

so that we will judge them with the same way

that we judge our chef in our kitchen.

Francesco is a fantastic cook. I love Francesco's food

and I think it's going to be quite daunting for the chefs

who are cooking for the Italian Mafia here.

It doesn't get tougher than this.

The food has to be clean, nice and tasty, above all,

because the most important thing of Italian food is the taste.

These celebrities, they've been through a journey.

This is the final for them and they know that we are the top of the tree

when it comes to Italian food in this country.

So, yes, they'll be very nervous.

Sophie's pastachina is cooked...

Follow me.

..but needs time to cool before it can be sliced and served.

-That's going to make things quicker.

-Yeah.

-Hopefully.

-Well, it's cooled me down.

-Thank you. Thank you. Let's close.

-OK.

All right, Sophie. You have to push here.

-Got 15 minutes to go.

-Yeah.

-You've got to make the pesto sauce.

-Yeah.

You still have to cool down the lasagne,

slice and pan-fry it, OK?

-Let's quick, quick, quick.

-OK.

-Yeah?

All in, cover and start.

So, go and check your pastachina now, yeah?

-Take it out the chiller?

-Take it out and let's check it.

-Right.

-There, Chef.

Sophie, that looks good. That looks good!

Now let me see if it's cold.

-No, it's still warm.

-Still warm?

Back into the blast chiller.

-Have we got time?

-Erm, no. Come on. Quick, quick, quick.

There you go. Cool down, baby, cool down.

Sophie, you've run out of time here, yeah?

-OK.

-OK? Quick, quick, quick.

-We've still got to pan-fry the pastachina.

-Yeah.

OK, now, Sophie, run and get your pastachina. Run!

-OK, cold. All right.

-Yep.

Take it up. Slowly, slowly!

SOPHIE GASPS

Yes, Sophie! Brava! I'll tell Mum.

Olive oil on the plancha, as I showed you.

-It was just a little bit, wasn't it?

-A little bit.

-I'm helping you. Go.

-Thank you.

-Put it here. Some space.

-Here.

-Here.

Up here. Go and finish your dish now.

-Check your lasagne. Is it all right?

-Yep.

-I think it is.

-Are you sure?

-Yes, Chef.

-OK, take it out.

-Take it out.

-Steady hands, Sophie.

-Steady hands.

-Are you happy with this?

-Yes, Chef. Yes, Chef.

OK, let's go.

You've done it, yeah?

-Yeah.

-Good. Well done.

Ha! Oh!

SHE LAUGHS

You did well. You did well.

-You did one of the most difficult dishes.

-Really?

And one of my mum's recipes. So, I'm proud of you, you know that?

-Really, Chef?

-Yeah!

-Oh!

Four plates of lasagne has never felt so...

..emotional.

Ahh...

It didn't look like Francesco's did.

Looked a bit TOO rustic, maybe,

but hope they like it.

Sophie's starter is lasagne pastachina,

filled with quail's eggs, fried aubergine,

peas and spicy salami

and accompanied with tomato fondue, grana Padano mousse

and pesto cream.

Very modern.

I don't think that somebody in Calabria would cook like this.

But...

provided the taste is there, that's fine.

There is some nice flavours.

The actual spinach filling there is quite tasty.

I would say it's a little bit ambitious.

Things...they could have been different in taste and so on,

but I appreciate the work was done here.

The idea of a lasagne is that

it is one thing that you eat

and all the ingredients come to play as you are eating it.

At the moment, this is not one dish.

To be fair to the person that cooked it, they've done a decent job

and the ingredients are all there.

It's flavoured, it's tasty and I'm going to eat it

because I'm quite hungry.

-Wow, that is far lighter than it looks!

-Mm!

Good seasoning. Sweet notes, salty notes,

tangy, tomato, rich notes.

Huge amount of work. And you can see at the last minute,

she's got a little bit nervous

and it's all starting to fall apart at the edges,

but I think she's executed the dish really well.

I'll tell you what, Sophie's never, ever done work

as complex and intricate as that. She should be proud of herself.

-ALL:

-Hello, Sophie!

-Hello. Hello. Lovely to see you.

-Have you enjoyed yourself?

-I did, yeah.

It was...it was really challenging,

erm, but it was amazing in that kitchen.

The actual dish you created had a lot of good things going for it...

-Yeah.

-..like the pasta. I liked the pasta

and the sort of spinach puree was nice.

-Really?

-Considering that you've never done this before

and considering where you are, in this amazing kitchen in there,

and you knowing who's sitting here waiting for this dish,

you've done a great job.

-Thank you. Thank you.

-Thank you.

-Well done.

A pleasure to serve you. I've so enjoyed it.

It was a lovely, lovely experience. Thank you, gents.

Oh! It was ridiculously nerve-racking, actually,

and they felt I'd made a good effort.

I don't think I should be too downhearted.

-OK, here we go.

-Make sure you're spot-on.

-OK, Chef.

-OK?

Charley's Sicilian rabbit has a number of elements

that need to come together at the same time.

Bigger. Bigger. And move your knife.

OK. Vegetables...

-It's looking good, Chef.

-You sure?

-Yes, Chef.

-Let's taste it now.

It's got a little bit of the herbs and a bit of vinegar to go

just at the end.

-Brava. Go, quick, quick, quick.

-OK.

-I'm going to help only if you ask me now, yeah?

-Yes, Chef.

OK. Fine. Now go with the rabbit.

-Charley?

-Yes.

-You're doing presentation, mate.

-Ha!

It's going to be a rabbit which plays in its own garden.

CHARLEY LAUGHS

Oh! Come on, Charley.

Concentrate now, Charley. Don't let it down.

Be focused, Charley. Be focused. We need it there.

More sauce here. More sauce here. More sauce there.

-I think we're ready.

-OK, guys, ready to go.

-Yep.

Man, that looks good.

-You're sweating, man.

-I am.

I'm sweating with fear.

-You did well. You did well.

-Thank you. Thank you. Thank you.

If it tastes the way it looks...

-It'll be all right.

-..you did your job.

I've never cooked food delicate like that before.

I just hope I didn't overdo the rabbit.

The rabbit's so easily overdone.

Erm, I don't know. We'll just see what happens, you know?

Just see what happens.

Charley's Sicilian rabbit is rolled saddle stuffed with offal,

pancetta, garlic and rosemary,

with confit shoulder and legs.

Accompanying the rabbit are stuffed courgette flowers,

sauteed baby vegetables, mashed potato and a rabbit reduction.

It looks pleasant. The smell is good...

depending from the taste.

The seasoning's good. And it's got a nice sort of sweet taste.

There's nothing on this plate that tastes...kind of wrong.

That's probably one thing, Theo, that I'm going to disagree with you.

I don't think it's seasoned enough.

I'm not feeling the seasoning of the rabbit.

The rabbit is a bland meat

and this is a bland meat on the plate.

It takes a very special quality to cook a rabbit the proper way.

The cooking of the rabbit has sort of...

It's dried it up a little bit.

It's a little bit dry, but, you know, overall, it's a decent dish.

Obviously, you know, he overcooked the rabbit and that's a big mistake.

The only piece that I accept is this one with the stuffing,

which I believe is the tummy,

and the stuffing is quite good.

The rest is a bit too dry.

Mm!

This is what Charley does best, big flavours.

And there's a huge amount of work in here.

Lots and lots of intricate work.

Lovely, thick, wonderful sauce that goes with the vegetables.

All cooked very, very well. Huge amount of stuff going on.

I'm pleased because of the amount of complexity

and the flavour balance and the presentation.

This is what Charley has been attempting since he got on here.

THEY GREET CHARLEY

Yeah... I'm feeling a little nervous, I must say.

I didn't quite realise that

I'd have to come and face you guys, so, you know?

That's the first time - we sitting down

and you standing there with a white jacket.

-Yeah! Yeah!

-It's changed completely.

-It's bizarre, isn't it?

-It's never happened to me before!

-This is just totally wrong.

No, Charley, you know what?

I think the dish actually did work together.

You lost it a little bit on the rabbit.

You went a bit overcooked and made it a bit dry.

Right, OK.

But flavour-wise, as far as the rabbit, I ate all of it.

-I'll actually pick up that bone and chew it in a minute.

-OK!

-I thought it was very good.

-OK, thank you very much, guys. Cheers.

Thank you. Thank you.

Wow! Wow! That was...

That was intense!

I didn't realise that we had to stand there in front of them.

They said the rabbit was slightly overdone, especially the legs,

which is a real disappointment. So, on the whole, I think it was OK.

Oh, God!

Just... What a...what a...

What a whirlwind, that is!

Right! I'm doing it.

OK. Do you know what you're doing here?

-Yes, Chef, I do.

-Good. Good.

Very gentle touch, but still...

Brava so far. OK. Take your chocolate out now.

Very gentle. Very, very gentle, OK?

You...you don't want to crack them, yeah?

It's a bit like, you know,

when you do your make-up, darling, yeah?

SHE SCOFFS

It looks like Gregg Wallace's face, that one.

I love the banter!

Hey! OK.

-Squeeze, squeeze, squeeze. You are in charge.

-Argh!

-Yeah?

-OK.

OK, get your ice cream out.

-You have to be very quick now, yeah?

-Yeah.

Quick, quick, quick, quick. It's melting. It's melting.

They are soft!

One by one now. Be careful.

If you crack them now, we're done.

Last one, darling.

-Can you please go and check your caramel? OK.

-Yep.

-Is it hot enough?

-It's not bubbling.

Come on. Few more, few more. Give it ten more seconds.

-The ice cream is melting there, yeah?

-Yeah, I know.

-Is it hot?

-Yes.

OK, guys, go!

Quick, guys. Quick, quick, quick, quick. Guys, quick, quick.

I just loved every second of that but, yes, I just hope...

hope they like it, cos there's a lot of time

and a lot of effort that goes into something that is gone.

Ooh! That looks good.

Oh, there we go!

Jodie's dessert is a gianduiotto -

chocolate hazelnut mousse

and hazelnut ice cream encased in a chocolate dome

topped with a hazelnut spike and served with heated caramel.

Ah!

Yes! Perfect.

That's so good.

-Darling, you did well. You did well. You did well.

-Yeah!

Mm. Mm!

I thought the whole dramatic thing was very impressive.

I absolutely adore chocolate

and I think this was just brilliant flavours

and to follow that recipe and to get it just like that

is very impressive.

Technically perfect.

It was very well done. Not easy to, by any chef, not easy to repeat this.

And this was a great execution, yeah,

temperature-wise, consistency and flavour.

So, very good. Very, very good.

Well, the person that's done this, she or he could probably come

and make my desserts in my restaurant...any time.

Whoa-ho-ho!

That is chocolate luxury.

Absolute luxury and that blend of hot and cold,

caramel and chocolate, John, is divine.

She's made a biscuit, she's had to temper chocolate,

she had to make caramel sauce, make ice cream, make mousse,

all things together, and then assemble everything.

And she's done a great job.

-Hello! How are you? Is that...

-Hi, Jodie.

-They're all finished?

-Yes.

Wow! That's amazing. You've all but licked it.

Do you make pastry much?

No. I've spent 20 years in the fashion industry,

so don't really have a lot of pudding.

-Because that was absolutely brilliant.

-Really?

To execute that to that standard

takes a takes a huge amount of skill...

-Impressed.

-Very impressed.

Gosh, thank you very much.

I couldn't be able to do it at once.

If you send me a recipe, I couldn't do it like this.

-Aldo, as well, is not able to do it.

-Well done, Jodie.

Thank you very much. Thank you, guys. Thank you.

They'd eaten it all. Wow!

I'm feeling completely buzzed.

I think that was just awesome.

I'm so...

happy and they all loved it! SHE SQUEALS

All right, guys. What a day, yeah?

Amazing! Thank you.

-What a day! You had fun?

-ALL: Yeah.

-I hope you learned something new.

ALL: Yes, absolutely.

-Charley, grazie.

-It was good fun. Thank you.

Sophie, you had the most difficult one.

You had the most difficult one.

-Jodie, well done.

-Mwah! Mwah!

-Well done.

Bravissima. Bravissima.

Good.

Our finalists today cooked to a level

they would never have dreamed of doing a few weeks ago.

There were points where the seasoning was out

and maybe things weren't quite as sharp as they could be...

..but, actually, I'm really proud of our three celebs, really proud.

They coped with the pressure and today, for them, really,

it's their last lesson in this competition.

They've now got to walk away from here

and think about this experience

and understand what they've got to do if they want to raise that trophy.

This is it!

This is the final cook-off!

Right now, for me, even playing field.

Who's going to be our champion?

If I won, I imagine I'll just wear the big, erm...

thing round my neck and gallivant around the local community naked

being impossibly...

..pleased with myself.

All three of us just need to remember

that we're in the final of MasterChef and try and enjoy it

cos it's the last day, so...you know?

Something switched where I'm like,

"Right, let's really do it. You've got this far."

I've created something that's either going to be amazing

or it's going to be a disaster.

-SOPHIE LAUGHS

-Oh, God!

Let's crown one of these champion.

Welcome back... for the last, last time

to the MasterChef kitchen.

I think it's been an amazing competition.

Right now, the only thing that stands between you and the

title of Celebrity MasterChef Champion are these dishes.

I wish you luck. I actually can't wait.

Your own food. Three courses. Two-and-a-half hours.

At the end of this, ladies and gentlemen, one MasterChef champion.

Let's cook!

Charley Boorman has turned out to be a very sophisticated cook.

Charley's food is as adventurous as he is on a motorbike. It's daring.

And it's full of flavour and it's brash and it's bold.

One thing with Charley, he's inconsistent.

And today, those three courses have to be as good as each other.

From the dishes that I've chosen, I think

if I can get it right, then sure. I think I'm in with a real chance

But then that's exactly what all the others are thinking as well, so...

Charley, I'm used to you having loads and loads of ingredients.

-This is the final and this looks spartan.

-I know.

I'm just trying to sort of be a little bit more refined today

and just make it, hopefully, taste really nice.

Charley, what are you cooking for us?

I'm cooking razor clams with chilli, fennel and leek,

and then cod with wild garlic pesto,

and then I'm doing a sort of espresso creme brulee for dessert.

I think you've got yourself a lot of work to do because with

each of these dishes, you've got nowhere to hide, Charley, have you?

Nowhere at all to hide. It's just... You know, there it is.

And hopefully, hopefully you'll like it.

I think I'm hanging myself out here to either be crucified or...

or do OK.

Charley's food for the final is all dainty and refined

and that's not the food that got Charley here in the first place.

The clam inside the shell,

bits of chilli, bits of fennel have got to be cooked precisely...

..because otherwise it goes chewy

and it's like having fish-flavoured chewing gum.

The main course... I think that's a really big ask

because that cod's got to be beautifully cooked.

That ricotta gnocchi has got to be as nice as you like.

But cheese, hazelnut, garlic, cod...

Wouldn't stick it in a sandwich, would you?

A coffee creme brulee from Charley for dessert. Very, very nice indeed.

The only problem is, they've got to set and they've got to set firm

and he won't know that till he pulls him out the fridge.

If they've not, there's nothing he can do about it.

This is called fingers crossed, up-to-the-wire cooking.

There's a lot... Like always, there's a lot to go wrong.

Is it enough to win? I don't know.

I mean, each time we've been in these positions, I've...

I've questioned myself every time whether it's enough or not

and I've gone through this blind panic every time,

you know, so I don't think today's any different.

30 minutes is gone. You have two hours.

Your first 30 minutes is already gone.

I love Sophie's dishes. I love them.

When she gets them right, she's the best.

Sophie, for me, is a wonderful cook.

She has a real touch, a real heart, a real feeling.

But every so often, the flavour combinations are a little bit off.

Today, I hope she gets those flavours bang on.

I think you've got to push yourself at this point.

It's your last meal, so, you know, you can't serve up shepherd's pie.

You've just got to be really positive...

..otherwise you're wasting the moment.

Sophie, my observation is that suddenly it looks like you've become

at peace with yourself. You're very serene, and there's no panic.

But it's almost as if you've just finally given way to it.

I just thought, "Today, I just want to just enjoy it."

And this kitchen now feels quite homey.

It's just brilliant to be here on the last day.

-Can't believe it.

-Great because you've finally been set free,

or great because it's the final day?

Great because it means I didn't miss any of it.

I got to the end of the whole play.

Tell us what you're going to cook for us.

To start, you're having a roulade of juniper duck breast

with corn puree,

and a port-and-wild-mushroom jus.

It would have been gravy when I started, but it's a jus now.

And then brill with red pepper crust,

and scallops and black pudding,

-and chive butter sauce.

-Ooooh!

And then for pudding, you're going to have a steamed cherry pudding

on pistachio, with a brandy ice cream and a butterscotch sauce.

Well, you're all right, aren't you?

-Mate, that is wonderful-sounding dishes.

-Good.

Sophie, you've got your cooking headscarf on

-and some beautiful ingredients here today.

-Yeah.

I'll try not to cook the scarf and end up wearing the scallops.

Excellent!

Right now, Sophie is playing with fire with her starter.

Sweetcorn, mushrooms and duck I really think is wonderful.

Juniper berry AND port together with those as well?

Maybe just a bit too much.

There is lots of adventure going on with Sophie's main course

and, again, we can see Sophie's character.

Brill, scallops, black pudding,

butter sauce and red peppers.

It's daring.

What I love the sound of is a cherry steamed pudding with pistachio nuts

and brandy ice cream.

Oh, yeah. That is right up my street.

The butterscotch coming into play. Risky.

I hope they show things that I've learned.

I suppose that remains to be seen.

But they all, to me, look like Soph's cooking,

but with the condiment of MasterChef.

I hope!

Yeah.

Final 60 minutes. One hour.

Jodie's food is brilliant.

I sometimes can't believe the amount she takes on.

I cannot believe the processes that she manages in a set time.

But she has one flaw.

And that is, she attempts so much

that sometimes it gets a little bit muddled.

I want somewhere in the middle with Jodie.

I want her to push herself, but I want to make sure

she doesn't cram too much onto one plate.

If I nail these three dishes today, yes,

I can win Celebrity MasterChef.

I hope...

IF I nail it.

What three courses do we have, Jodie?

I am doing for you a tasting of Cornish crab.

I'm going to do a crab tian, I'm going to do a crab bisque,

and devil's crab cake. So that's for starter.

And then fillet of Scottish beef, with textures of onion.

So I'm doing five different ways of doing onion.

So I'm doing an onion soubise, an onion marmalade, some button onions,

I'm going to be doing some spring onions...

-And... How many is that?

-Four.

Four? Then I'm going to do some really cool shallot onion rings.

And then for dessert I'm going to do a warm chocolate fondant

with orange puree.

Wow! Jodie.

Are you confident that if you get it bang on, the title's yours?

-I hope!

-Really?

Because I've put a lot of effort and a lot of time and, yes,

I just hope you like it as much as I think you might.

The first course is extremely complex.

A crab bisque, which is flavoured with lemongrass and ginger.

A tian of crab, so a salad of crab in stacks.

And then a devil crab cake. Separately, they sounds delicious.

But, no, Jodie's going to put all three together.

Followed by beef, with onion five ways.

Followed by a chocolate fondant.

Jodie's pudding, I think it's a great idea.

Warm chocolate fondant, orange puree and orange sauce on the side.

My concerns are that Jodie pushes herself to such an extent

that the dishes don't taste as good as they could do if she did less.

Huge pressure to get these three dishes out

in this little amount of time.

It's going to be nerve-racking, but I'm going to get my head down

and work my little fingers to the bone.

Oh, I hate to do this to you! You've got 15 minutes.

You've got about seven minutes, guys, to finish off. Not long.

Time's up. Well done.

This never-ending hell!

Congratulations. Well done, guys.

-It's fantastic what you guys have done.

-That's incredible.

Charley, up you come, please.

Very posh, with the chair.

OK...

-How are you doing, Charley?

-Yeah, OK, yeah.

We want refinement from you.

And I've got to say, as an observation, I think

-you have done that.

-Oh!

I think it looks pretty good.

Charley's starter is diced razor clams, leek and fennel,

cooked in chilli-and-lemon-thyme-infused butter,

then grilled with a Parmesan-and-breadcrumb top

and served with mashed potato.

That is light in texture,

big on flavour.

You can't ask for anything else. It's as pretty as a picture.

Perfectly cooked. Not chewy.

And you have delivered with it little chilli notes,

little citrus notes. Very, very good indeed.

As dainty as you like, but the flavours are absolute.

I'm really pleased for you.

I liked the understated majesty of the dish - three little clans,

crusty on top. It delivers texture and flavour.

-I think it's a really lovely dish.

-Phew! One down.

Charley's main is roasted fillet of cod with a hazelnut crust

served with wild garlic pesto,

ricotta gnocchi and crispy fish skin.

I was worried by the combination of ingredients,

but that works.

It works really, really well. Your cod is cooked, just.

That's enough for me. That's enough for me.

You could cook it some more, but it's cooked. It's flaky. Well done.

You've made a bit of a fool out of me.

I said that nuts, cheese, cod and garlic probably wouldn't work.

I was very wrong. I like that a great deal.

-I don't mind it.

-You're not convinced, mate, are you?

I'm not convinced by the gnocchi as a texture.

I think the fish is beautiful with the nuts, but that gnocchi,

to me, is just a bit overworked and gone a bit too hard.

I want something soft with my flaky piece of fish.

They're fine.

For his dessert, Charley has made an espresso creme brulee

served with a shortbread biscuit.

CHARLEY LAUGHS

Moments like that, you don't realise how important they are.

Mmm.

Mmmm.

Mmm.

Slippery, creamy, not too sweet.

Perfect, rounded, full coffee flavour.

Lovely. Very, very good shortbread as well. Not too much sugar on it.

I just love brown, creamy desserts. I'm a child of the '70s.

If they're creamy and brown, I normally love them,

and that's what you've given me there. Very good.

It's a damned fine thing, Charley. A damned fine thing.

And that is because your shortbread is perfectly made

and it's crumbly and buttery and soft.

Your custard inside is the absolute right texture, rich with coffee.

The crunch of sugar across the top, burnt just enough,

and the bitterness to the sweetness, I love the whole thing.

I think it's beautiful and I think it's absolutely faultless.

-Wow. Thank you.

-A damned fine thing.

I'd kind of written myself off after I cooked all this.

-Thanks, Charley.

-Well done, Charley.

-OK.

HE SIGHS

I feel quite numb, actually.

Honestly, I really thought I hadn't done anywhere near enough.

So I sat down, and they really enjoyed it.

I think, on the whole, I think... I think they really liked it.

It's just a painful, painful, painful wait.

Sophie, up you come.

-You all right, love?

-Yeah.

Sophie, I need to tell you something.

I think these look amazing.

Oh, I'm so pleased.

Sophie's first course is roulade of duck stuffed with juniper berries

and served with sweetcorn puree,

wild mushrooms and a wild-mushroom-and-port sauce.

We've told you off before for making your sauces too sweet

in savoury dishes.

You've got two sweet sauces on there today...

-..and they work brilliantly.

-Phew.

Absolutely brilliantly.

That dish tastes every bit as good as it looks. That duck is soft.

There is a hint of juniper throughout, and the mellow

sweetness of sweetcorn, the deep sweetness of port, it's lovely.

Oh!

I love it. I mean, I properly love it.

Your duck is beautiful and soft,

you've got the earthiness of the cabbage, that real vibrancy,

it's like a firecracker, of that juniper, explodes in your mouth

and brings the sweetcorn and that port and mushroom into one,

and it's glorious.

-It is glorious.

-It's fabulous.

For her second course,

Sophie has served oven-roasted brill with a pepper crust,

seared scallops, black pudding, samphire,

a chive-and-butter sauce and chorizo oil.

Scallops and black pudding, well cooked, is a lovely,

tried-and-tested flavour combination.

The sweetness of the sea and real earthiness from the boudin noir,

black pudding. Your brill, with its pepper coat, I just love.

I just love, love, love.

The brill is soft as you like, it's just falling apart in my mouth.

And its orange coat tastes of pepper,

a slight sweetness of maybe tomato, going on to fruitiness,

and then the heat from the pepper, like a little bit of chilli.

It's beautiful.

I agree with Gregg, I love the brill.

That brill with that pepper crust is absolutely delicious

and cooked perfectly.

The crust is... Because you roasted those peppers,

they become very intense in flavour, almost as if they are paprika.

And that lovely, smoky warmth that goes with it

takes you to somewhere by the sea in Spain.

You are transported to a different place.

And I love that with that buttery sauce and that wonderful,

rich black pudding. I think that's wonderful.

I don't think the scallops are necessary

because the rest of it, to me, is a wonderful, wonderful thing.

For dessert, Sophie has made a steamed cherry pudding

served with butterscotch sauce, crushed pistachio nuts

and brandy ice cream.

Yeah, butterscotch and cherries...

-Hmm.

-OK, OK, OK.

This, to me, feels like rum and raisin,

flavours that I have loved as a kid, but it's not rum, it's brandy.

It's not raisin, it's cherry. But it's so, so similar.

Held together in a lovely, soft sponge. Butterscotch sauce I like.

Pistachios I like.

It's got a whole load of different flavour combinations

no matter which way you come at it.

I think they all work very, very well indeed. Very, very well indeed.

For me, it's like the most amazing Christmas pudding.

That brandy warmth on the back of your throat

with that lovely cinnamon and nutmeg and sour cherries

and butterscotch is absolutely delicious.

-This dessert really, really excites me.

-Thank you. Thank you so much.

My legs have gone wobbly.

I think I did today all that I set out to do.

I'm just feeling so relieved that they liked the dishes.

Just relief.

Jodie, up you come, please.

God...

-You OK, mate?

-Yeah. Good.

-That was quite full-on.

-Full-on?

Anyway, there we go. I managed to put everything on a plate.

And I'm amazed you have.

I've got to say congratulations to you for all the work.

Jodie's starter is crab three ways.

Crab bisque, crab tian with salmon, mustard and caviar,

and a crab cake served with a mango salsa.

Jodie, I'm going to praise your determination

and your display of skill.

I think it's wonderful that you ripped that crab apart,

and from that crab you made three very tasty morsels.

My favourite on the plate is that tian.

With the smoked salmon, that lovely white crab meat,

it's beautifully balanced. It's soft and wonderful.

Your bisque is creamy and rich and flavoursome.

It's a wonderful thing. Your crab cake is as soft as you like,

with the crispy outside. I think that's absolutely delicious.

Then being hit with a little bit of mango, for me,

is a bit of a weird combination.

-I love the crab cake with the mango.

-OK.

I like the sweetness that it brings.

The bisque is so well made.

Now I know why you spent all that time inside a bin liner

smashing the hell out of that crab.

The crab and smoked salmon is good.

I would like a splash of lemon.

Saying that, you always put a lot of work into your food.

That's very, very accomplished.

For her main, Jodie has cooked seared beef

served with a potato rosti, and onion five ways.

Onion marmalade, shallots rings, chargrilled spring onions,

seared button onions and onion soubise.

Again, a huge amount of work, Jodie, and I applaud you for it.

You have the textures of five different onions.

Your spring onion, sweet and vibrant.

Your little button onions, a bit sharp and sour.

Your jam, rich and fragrant.

Your soubise that sits underneath, creamy and white, as it should be.

And the crunch and saltiness coming from those crispy shallots.

All those things going really beautifully with that piece of beef.

The thing is, that beef - as beautifully cooked as it is -

to me, lacks seasoning.

And it needs loads of it, because you've got powerful onion

around the outside of that nicely cooked rosti.

I love the crunch

and the varying strengths of all those different little onions.

I think the dish is slightly lacking in that I'm just crying out

for some deep sauce from somewhere...

-OK.

-..to carry all the onions, to carry the beef, to carry the rosti.

Very accomplished. Beautiful-looking dish.

Very, very well cooked. However, I think it's just lacks a sauce.

OK.

Mmm. Interesting.

Jodie's dessert is a warm chocolate fondant, orange marmalade

and orange-infused whipped cream.

Look at that. Soft in the centre.

Your chocolate fondant I love

because it's sharp and it's bitter, it's a rich with chocolate

and it's beautifully made with the crispy outside and the soggy centre.

Your river of orange sauce is brilliant.

It's like this sharp, bitter marmalade.

And that marmalade with that chocolate together is a wonderful,

wonderful combination. I think it's great.

The cream is going a little bit.

-It's overworked where you've put the liqueur into it.

-Yeah.

-It's starting to go a little watery.

-Yes.

The flavours are inspired.

I didn't expect that orange sauce to be unsweetened.

It's a beautiful bitter flavour

to have with the sweet chocolate pudding.

Wow, thank you.

Well done. Thanks, mate.

I'm not sure about winning it on that. I don't know. I tried so hard.

I just went to the wire and, you know, I don't know.

I just don't know.

I'm not going to cry.

Just tired...

We expected great food today and I've got to say, we got it.

We got it in abundance. And thank you very, very much indeed.

We now have to make a decision. There's going to be one winner.

Could you leave us for a little while, please,

and we will get you back in as soon as we possibly can.

Thank you very much.

-This has been a great six weeks.

-Ah, fantastic, John!

That food today was unbelievable.

Charley's style changed completely today.

His dishes looked fantastic.

Main course of cod I really liked. You weren't too sure.

For me, the main course lacked that something special.

What I did like from Charley today was that damn fine creme brulee.

Charley's journey on this competition has been a great one.

He's listened along the way and he's changed along the way.

And we see today the elegance that we demanded in his food.

And that is a great, great thing.

One of the lasting memories I will have of this competition is

Jodie Kidd wearing a bin liner smashing the living daylights

out of a crab with an enormous chopper. It was wonderful.

The trio of crab starter looked amazing.

It looked amazing.

Lovely colours, such elegance, sitting on a banana leaf.

The dessert, that chocolate with that orange

and that warmth through that orange cream was delicious.

-Why does Jodie give herself so much to do?

-Because that's her.

That's all about Jodie, isn't it?

Jodie has done that all the way through the competition.

I think the fact Jodie pushes herself that hard means

it's very, very difficult for her to deliver something perfect,