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00:00Five weeks of a fantastic, intense competition.
00:04Wish me luck.
00:0615 celebrities pushing themselves to the limit.
00:09Still no idea what I'm doing.
00:11This is not what I planned.
00:13I've never seen anything like it in my life.
00:15From actors...
00:17...to singers.
00:19Recon!
00:21Pressure.
00:23From gladiators to drag queens.
00:25Hello, welcome to Ginger's Whisking Corner.
00:27From reality stars...
00:29I'm stressed now.
00:30A lot going on. A lot going on.
00:31I'm flustered. Boys, I'm flustered.
00:33To sports heroes.
00:34We've broken it.
00:36And there's been so much emotion in this kitchen.
00:39Wow!
00:41And yes, sometimes it can be a little hit and miss.
00:44Oh, God, look at that.
00:46Oh, no!
00:48Ooh!
00:49What have you done to John?
00:51But we've also had the most amazing food.
00:54Extraordinary food.
00:55I love it, I love it, I love it.
00:57Boom!
01:00But now we're down to our final three.
01:05It is the final day of Dinner Lady Boot Camp.
01:09Today we are all going to graduate and take our hair nets off
01:12and throw them up into the air,
01:13and then somebody is going to be crowned the champion.
01:16I can't wait.
01:19Do you know what?
01:20It would be nice if I won.
01:21Yeah, I would be pushed out of the comfort zone,
01:23and I've had to test myself, but I've loved every minute.
01:26So, yeah, I guess I'm a glutton for punishment.
01:29I am so happy to be here today.
01:35There's a one in three chance that I'm actually going to win MasterChef,
01:40and that's an incredible feeling and also a terrifying feeling.
01:44These three celebrities have been on the most intense cooking course the world can offer.
01:52But there can only be one winner.
01:54I've got to see you right now, Grace.
01:56It's going to go off with a bang.
01:57I am the strange little bald man that lives inside Ginger Johnson.
02:00I grew up in a tiny little village in County Durham,
02:03surrounded by a lot of people.
02:04I am the strange little bald man that lives inside Ginger Johnson.
02:23I grew up in a tiny little village in County Durham,
02:29surrounded by trees and fields and cows.
02:36Hello.
02:37I think even from being a small child,
02:40I was always a little bit of a show-off.
02:42Please, can I be the shiniest person in the UK?
02:46I've always liked attention.
02:47I've always liked people clapping at the end of things.
02:50That is so fab.
02:52Love that.
02:53In the time that I grew up,
02:54there weren't really a lot of queer people in the media.
02:56I think the closest I got to seeing a drag queen
02:58would be a pantomime dame.
03:01Shoulders out. Daring.
03:03And for a long time,
03:04if you'd asked me what I wanted to be when I grew up,
03:06I would have said a pantomime dame.
03:08Thank you, darling.
03:09See you soon. Bye.
03:11But I didn't really get into drag properly until I was at university.
03:20It takes about two and a half hours to get into full drag.
03:25And then it kind of all just snowballed from there.
03:30The UK's next drag race superstar is...
03:37Ginger Johnson.
03:39Yes!
03:41And now Ginger Johnson is my entire life, basically.
03:46I'm actually quite a shy person.
03:48So Ginger gives me an opportunity to let out a wilder side of myself
03:52that doesn't really exist for me in this get-up.
03:57Time to go and win a trophy.
04:01I have always been a big eater.
04:04My mum would do most of the cooking during the week.
04:07And then on a Saturday night,
04:09my dad would be in charge of the cooking.
04:11And we'd maybe have something a bit special.
04:13And that definitely inspired me to try lots of different things.
04:18So I've always had a real passion for eating,
04:20and now for cooking.
04:22Hi, Viv. How are you doing?
04:23I'm good. How are you?
04:24Yeah, I'm good. I'm good.
04:26I live with my partner, Viv,
04:28and my two gorgeous little cats.
04:30So the final's coming up.
04:32How are you feeling about that, Viv?
04:34I don't know. I'm a little bit nervous.
04:36I think Viv is definitely happy that I've been in the competition.
04:39I think our dinners are getting more exciting.
04:41It is quite a boozy menu.
04:43Whether the judges like my food
04:44or they're just a little bit drunk and pliable, who knows?
04:48But it's worked so far, so why not more?
04:51Ginger, you ready?
04:54I'm coming. I'm coming.
04:56From the first time Ginger Johnson walked into this competition,
05:00I thought, we've got something here.
05:02Oh, my gosh, your earrings.
05:04I'm also dressed as a Battenberg cake,
05:05but you can't see it behind my apron.
05:07I just feel so dowdy.
05:08I thought I would come along, have a laugh, crack a couple of jokes,
05:13pack my wig up and leave.
05:15It does say satay sauce,
05:16and the first point on the plan is I have literally no idea.
05:19Bingo.
05:21This is a great start to the competition, Ginger.
05:23Oh, great.
05:25That prawn could not be more perfect.
05:28That is restaurant-quality food.
05:30Absolutely wild.
05:31There was a real turning point when we cooked to get into the quarter-final.
05:38Suddenly, I thought, okay, it's on now.
05:42I think it's great.
05:44Inventive, complex, and ambitious.
05:50Ginger's food's not for the faint-hearted.
05:52There's enough garlic in that mayo to stun a donkey.
05:57Taking the everyday, the ordinary, and putting on a little bit of a surprise.
06:01I doubted you could add dill pickles to batter.
06:05It works.
06:07Ginger Johnson has never played it safe.
06:09It's unusual, technically really challenging, and I really like it.
06:14Being part of this competition, it's pushed me to be adventurous.
06:18Whoa.
06:19Yeah.
06:20This is quite an interesting combination.
06:22Trying to bring the creativity that I find in the rest of my life into food.
06:26I think that Ginger has proven that rhubarb most definitely goes with pork.
06:31Overall, she's just a trooper.
06:34But can you actually see what you're doing?
06:35I mean, you're grating with, like, basically two tarantulas fighting.
06:40You can't half do drag, can you?
06:43Cooking as Ginger Johnson is not fun.
06:47Just calm down. Life is not this hard.
06:50It's a pan of sugar. Get a grip.
06:52I'm wearing two pairs of Spanx, three pairs of tights,
06:55and a giant plastic hat on my head.
06:58Never mind the butter. I'm melting.
07:01I would have dinner at Ginger Johnson's house any night of the week.
07:05Becky, Becky.
07:06I want a party invite.
07:08Because I know that she's a huge personality.
07:11Out of my depth. I'm at the bottom of the ocean.
07:14A great big laugh.
07:16What a really good cook.
07:18This is the most useful chocolate teapot I've ever met.
07:22Technically, it's probably one of the best desserts I've had for a very, very long time.
07:25I have caught the bug.
07:28That's absolutely fantastic.
07:29Ace. For the food and also for the competition.
07:35Job's a good'un.
07:36Winning's not the most important thing in the world, but everybody loves to win.
07:39I grew up in Swansea in a village called Mumbles, very close to the sea.
07:55As a child, I was relatively large.
07:59My parents encouraged me to do quite a few sports.
08:03I had a sort of biological disposition towards rugby for obvious reasons.
08:07I started probably playing properly schoolboy level.
08:13I don't know if any of us ever thought I'd go on to play for Wales, let alone the Lions, and have a career as long as it was.
08:20To be in Cardiff in front of, you know, 75,000 people is a special thing.
08:31I look back on my career in a lot of ways and think, was that actually me?
08:35158 caps.
08:37Few wins, too many losses, but one hell of a journey.
08:42Hello, how are you?
08:45Yeah, I'm fine, are you?
08:46Yeah, not too bad.
08:47I think I got my recipe down.
08:50Oh, my wife, Anne, went.
08:52We met at a concert in Swansea 15, 16 years ago.
08:57Married for 10 years, three kids, and life's good.
09:01How's the girls?
09:03Yeah, they're good. Obviously, they're missing you.
09:05But they're looking forward to having a new home.
09:06Oh, as long as they're OK.
09:07With the trophy.
09:09It's funny, you know, food is a big part of the family life.
09:13Anne does most of the stuff at home.
09:14We'll see. I'll do some cooking when I come home, then, is it?
09:17Food's time for everything.
09:19OK.
09:21I'm only joking.
09:23All right.
09:25Yeah, what are we now? I'm just over 14 months retired.
09:29What do I miss the most about playing?
09:33The routine, the people, the pain, the feedback.
09:38Doing MasterChef has been cathartic, in a way, because I've had something to focus on, channel my efforts.
09:45And I've loved it, and I never thought I would.
09:47Alan Wynne was probably one of our most nervous celebrities.
09:55There was a bit of apprehension, if I'm honest, about doing this, because this is very far removed from probably my personality.
10:02At least you're smiling now. You weren't ten minutes ago.
10:05I'm always smiling on the inside.
10:07But a light went on when Alan Wynne began getting praised.
10:11Your salmon's cooked really nicely.
10:14To me, this is delicious. It feels like a classy thing that you've cooked for us.
10:20He's a classic cook. He understands technique.
10:23Oh, look at these.
10:25We asked Alan Wynne for more flavour, more oomph!
10:28It is delicious, but more spicy.
10:31Pack it on. He took it on board.
10:34All I've wanted from you was a bit of va-va-voom.
10:37Congratulations, Alan Wynne, you've done it.
10:38The flavour of that jus, real depth, real complexity.
10:44Six foot seven, big hands, but the man can do finesse.
10:50For me, this is extraordinary.
10:52And he realised his true potential when he worked with Alexina and made that pretty little pavlova.
10:58I think you've done really, really well.
11:02To be able to learn those skills and put it into practice and, well, actually I can do that.
11:07It's been a part of the process that I've really, really enjoyed.
11:10Sorry, I didn't realise it's going to take me three days to play.
11:12It'll be worth the wait.
11:14I have to say that I'm very proud of him from the bottom of my heart.
11:17We've also seen his love for his country shine through.
11:20This is a Welsh surf and turf, really.
11:23Wales is a small place, but the sport means a lot of people.
11:32I have been chopping onions as well.
11:34You cook this for your wife, you cook this for your father, but you cook this for Wales.
11:39And this is Wales.
11:40I feel like we have an entirely different Alan Wynn now than we did at the beginning of the competition.
11:48It can be quite fun despite this rough exterior.
11:53I think it's delightful.
11:57That man has great talent.
11:59That is pretty impressive.
12:01And he's proved himself that he has the right to be in the final three.
12:04This is crowd-pleasing, fantastic food with real elegance and sophistication.
12:11Thank you very much.
12:13It has been a longer journey than I expected, but it's been great.
12:16That is a glass of happiness.
12:19The final cook is going to be interesting.
12:22I was very competitive when I played.
12:24You go absolutely bang on.
12:26And people will say it's only food, but it's not only food in Wales.
12:34I was born in Scotland, but my mum and dad split up before I was one, so she moved with me and my sister down to Guernsey where her family was.
12:47So I grew up in Guernsey.
12:51My mum got breast cancer and she died just before I turned seven.
12:56My grandparents did their best until I was ten and then they just got too old to have two girls, so we went to live with our aunt and uncle.
13:04My auntie's an amazing cook and I used to be in awe of my auntie's ability to bring people to the table.
13:12The parties that she created, the Sunday roasts of, you know, 12, 14 people.
13:17The fact that we would sit together every night and have delicious food.
13:20And when I go home, it's the same as it ever was. She cooks a feast.
13:25I think I'm really emotional about food because it sort of saved me when I was growing up.
13:30I did a BA honours degree in acting at Liverpool and around the end of my second year decided that I didn't want to be an actress.
13:39So I came down to London and ended up getting into TV.
13:42Push!
13:43Yeah!
13:44Go!
13:45Set up your back!
13:47I'm a writer and I've been fascinated by the obsession with size zero.
13:52So the documentaries took me to America and I was living in L.A.
13:55I got a call one day from an editor who said that she'd read some of my journalism.
14:00Would I consider writing fiction? And she gave me my first two book deal.
14:05And I'm now on my ninth book.
14:08I met Chris in L.A. We've been married 13 years. We had our babies there.
14:15Every Sunday, Chris and I would just have 20, 30 people over and I would cook for everybody.
14:22And it just kind of developed this real feeder mentality.
14:25Mmm, that's yummy. I love the texture of it.
14:28We only moved back to London a year and a half ago.
14:31Thanks very much. Have a good day.
14:32Thank you. Take care.
14:34But I still feed people every Sunday. I love doing it.
14:38We could say early in the competition that Dawn's food was a little bit rough and ready.
14:44I think that's fantastic. Massive, but fantastic.
14:47We know that she's exuberant and loves to feed people.
14:50You're not a fan of a petite portion, are you?
14:52No, absolutely not.
14:54Always generous, always full of ambition.
14:56No, I'm out of control. I'm out of control.
14:58You have cooked, yet again, enough for a herd of hungry wildebeest.
15:04Along the way, Dawn has listened. She's learnt. We have seen her food change.
15:10I mean, I think this plate looks absolutely gorgeous.
15:13I've definitely pulled back a bit, making things look prettier, refining it, more technique, more elegance.
15:19Ace. I'd pay money for it.
15:21Outstanding.
15:23That's been a lovely thing to learn.
15:25Whee!
15:26I think she's amazing.
15:28We've asked these celebrities for passion, emotion, to tell us who they are.
15:33The little mackerel?
15:34I'm taking you up to Scotland, which is one of my favourite places in the world.
15:38It's Bonnie.
15:40And she does that on a plate every time.
15:43My auntie would always cook a traditional Guernsey cake pudding called a gochamelay.
15:48This is so far up my street. It has been fabulous to watch.
15:54I'm dedicating it to my husband Chris, who first told me he loved me and asked me to be his girlfriend in a kebab shop.
16:00The meat is fantastic. I'm really, really happy indeed.
16:03Everything has a story. Everything she cooks is for a reason.
16:09One more minute.
16:11The way that I perform is through my novels. I've written you one today.
16:15I love how playful this is.
16:18Getting this far in the competition has made me realise this is not just a hobby, this is something that I can really do.
16:24Holy camole. That ice cream is unbelievable.
16:28It ticks so many boxes of texture and flavour and fun.
16:32I would very happily finish the lot.
16:35So I've just gained so much confidence.
16:38Would anybody like the trout?
16:40I think she's done a great job.
16:42Service please.
16:44My quail breast, the cookie, is absolutely perfect.
16:47She now knows what she's got to do. She's got to bring that story and love and emotion
16:50to those three courses.
16:53I don't think you really actually need to measure red wine, do you?
16:56MasterChef has been one of the best things I've ever done.
17:00This is fabulous.
17:02It just blows my mind.
17:04Did I actually believe that I could potentially win it?
17:06Wow.
17:08I don't know if those were the voices in my head when I started, but it's certainly the voice in my head now.
17:20Grace, this is it. The Celebrity MasterChef Grand Final.
17:32Dawn, Ginger, Alan Wynn.
17:37The thought that we could only give out one prize is keeping me awake at night, John.
17:43I've really grown to love Dawn and Alan Wynn.
17:46The only downside has been that there are no stairs in the kitchen, so I've had nothing to push them down to sabotage.
17:53They were both walking down the corridor earlier and I just stuck my foot out and annoyingly neither of them tripped over, but I've still got time to bring them down.
18:04I do wish them well, but I'm wearing red for a reason today. I haven't had a chance to wear it in a competitive fixture for a long time, so can we go and cook now, please?
18:22Welcome, friends, to the Celebrity MasterChef Final.
18:28I'm so proud of everything that you've done, everything that you've achieved, but there can only be one winner.
18:39I'm getting emotional, so I'm going to now throw to John.
18:43You walked in the door five weeks ago as celebrities. You are now Extraordinary Cooks.
18:50Everything you've learnt, it's all about today.
18:54Three courses, three hours, one champion.
19:00Ladies and gentlemen, for the last time, let's cook.
19:10I've been quite weepy today. I feel really emotional, so...
19:15It's starting on the edge.
19:17What will be will be.
19:18I'm just trying to take my time.
19:22Even though I look like I'm moving slow, my head is going relatively quickly, shall we say?
19:27I've never come into the kitchen shaking, but I think it's excitement as much as anything else.
19:31I'm like a little Jack Russell ready to tear a rabbit apart.
19:35If there's one thing I am today, it is determined.
19:40You know, this is go for broke. There's a trophy on the line here.
19:43So, I'm really, really going for it.
19:49Ginger, it's finals day. How are you feeling?
19:53This is showtime for me. The dinner table is the stage today.
19:56And I'm going to try and make the most fun, exciting, humorous food that I can.
20:01And hope that I entertain you with it.
20:03I am cooking you the ultimate 1970s contemporary dinner party.
20:07The 1970s! Surprise, surprise!
20:13I love the art and the fashion and the music and the culture.
20:17So, I've decided to make three courses inspired by the 1970s, but updated and given a little bit of ginger twist on the site.
20:25I'm really excited about going back to the 70s.
20:29In the 1970s, I was wearing platform shoes and dancing away to Yellow Brick Road.
20:33So, we're starting with a Bloody Mary prawn cocktail with celery-salted crisps and lemon mayo.
20:39You love a boozy twist, don't you?
20:41Yeah, there's quite a lot of booze in here, Grace, today.
20:43It was sort of by accident, but then I looked over it and I was like, what's more 70s than a really boozy lunch?
20:48First course, prawn cocktail.
20:52Classically lovely prawns, a sauce made from mayonnaise and ketchup with Worcestershire sauce.
20:56But her sauce is going to be a Bloody Mary sauce. That means vodka.
21:03Make the sauce, cook the prawns, cool the prawns, fry the crisps, make the mayo and do the cucumber.
21:07Ginger's prawns have been having a great old time.
21:10At the moment, they're sitting in a tomato-y, vodka Bloody Mary mixture.
21:15Soaking it all up.
21:16Oh, and I've made a jelly. I thought I'd been busy, haven't I?
21:20Spiciness of Worcestershire sauce, which she's doing, is a jelly inside that Bloody Mary sauce.
21:26Is that all surprise in there?
21:28That is pure Ginger Johnson.
21:31Crisps.
21:33And then on the side of that, we're getting crisps with celery salt.
21:36Wish the job was eat a bag of crisps.
21:38Unfortunately, it is make a bag of crisps.
21:41There's sweetness, there's booze, there's prawns, everything about this speaks to me.
21:47Okay, that's happening and what is going to be next.
21:52Ginger's main course, she's making a pie.
21:55But not a beef pie, no, no, no.
21:57Ginger's going 1970s and an ode to duck a l'orange.
22:00It's a duck leg pie, so the bone of the leg sticks out the top of the pie.
22:04And inside it is an orangey, whiny sauce.
22:07You know that I love pie, don't you?
22:09I may have clocked that earlier in the competition, yes.
22:13I feel like I'm being manipulated slightly.
22:18She's making a pastry from lard, butter, flour and salt.
22:22That should be a really flaky, crispy crust on the outside.
22:26Inside that pie, there needs to be a lovely, rich filling.
22:30Thigh and leg of the duck cooked all the way through,
22:33so the meat almost completely falls off the bone.
22:35Hopefully not too much orange in there.
22:38And the gravy around the outside, thick enough to hold it together,
22:42but not too thick that it's glue.
22:44I am joyous whenever anyone makes Hasselback potatoes.
22:50When you put all the lovely fat and salt in,
22:53there's just so many areas that it can seep into the fluffy potato.
22:56Around the outside, about a real celebration of the 70s with lots of colour.
23:02Purple carrots. We've got Romanesco cauliflower, which is all spiky and green.
23:06We've even got kale, which is both purple and green.
23:09It's going to be a feast for the eyes, as well as hopefully for our palettes.
23:12And then for dessert, we're obviously having baked Alaska.
23:16But I'm going to set it on fire just to make it a bit more drag, you know?
23:22So I've got the layer of sponge, then I've got caramelized pineapple ring,
23:27which is also very 70s with a cherry in the middle of it.
23:30Then the ice cream has chili oil stirred into it.
23:34Then I cover it in the meringue, and at the table, I'm going to flambe it with vanilla rum.
23:39That's the plan.
23:41Things need to be cooled, things need to be frozen, things need to be thawed,
23:46things need to be fluffy enough to go over it all,
23:49and then it needs to be set alight.
23:53It's absolute madness.
23:58Can I just ask one question? Yes, you can.
24:00What's that wig way?
24:02This wig is full of hopes and dreams, so it's light as a feather, John.
24:05Ginger, I love you, I do, but can you give me a favour?
24:07Would you like to speak to Lasca? Please be careful.
24:13Celebrities, one hour gone, two hours left.
24:19Up against it, but it was always going to be the case, wasn't it?
24:24It was easy, everyone would do it.
24:28Alan Wynne? Yes.
24:29You're obviously here to Wynne.
24:32I could say it's in the name, but now we'll see how we go, we've got a lot going on.
24:35What's the inspiration for your menu today?
24:37Probably my journey through MasterChef.
24:39It's funny, I've learnt stuff that I want to show my kids,
24:42and it's been one of the best things I've done, so thanks for having me.
24:45You're never going to be able to duck out of cooking ever again.
24:47I know, that's a contract I can't go back on.
24:48Are you going to miss us?
24:51Definitely. I miss John more than you, Grace, I've got to be honest.
24:54Well, he's very honest.
24:59This menu probably isn't quite my greatest hits,
25:01but it's a nod to a lot of the things I've done and the skills that I've learnt.
25:06If I complete it, it will be the greatest hit so far.
25:10Alan Wynne's first course, he's taking a piece of trout,
25:14and he's going to butter poach that.
25:16With the butter, that should enhance the texture and the flavour at the same time.
25:20That's not everyday cooking, that's something that chefs do.
25:24And Alan Wynne today wants to cook like a chef.
25:27With that, we're also getting a caviar sauce.
25:30Next level up, here we go.
25:32A really lovely white creamy sauce.
25:35Let's add a bit of caviar to make it really special.
25:37But that caviar is also really salty,
25:40and he's got to make sure he gets that balance absolutely right.
25:44Alan Wynne is taking inspiration from his time with Cherish
25:48in the competition where he did really lovely potato spirals.
25:51So it's just a spiralised potato that is fried very quickly
25:55and then it goes crispy and, you know, chills off the plate.
25:59Sauce isn't thick enough, doesn't work.
26:02Trout overcooked, dish is finished.
26:04He's got absolutely nowhere to hide here.
26:07Ah!
26:09More haste, less speed element.
26:11For my main, I'm making steak and chips.
26:14I'm a fan of steak and chips.
26:16You know, this is like a celebrity master chef.
26:19You can't do steak and chips in the final, but I can't.
26:21You can't get much more classic dining than a very fancy steak and chips.
26:30You need to make sure that this steak is served kind of medium rare,
26:35but also with a lovely brown burnish.
26:38Seasoned, rested, delicious.
26:41We've had some wonderful potatoes along the way from Alan Wynne.
26:47And now in the final, he's making chips.
26:50He's going to fry them multiple times.
26:53So they're crispy, but inside lovely and soft.
26:56These better be the best chips that I have ever put in my mouth.
27:03And I've eaten a lot of chips.
27:05The thing that really brings it together would be the Bernays sauce.
27:08And that's probably the main technical element.
27:10Bernays sauce, wonderful, creamy, rich sauce.
27:14Taking egg yolks, a reduction of tarragon, which is slightly aniseed.
27:18A little shallots, vinegar, white wine.
27:21But there's egg yolks and the really hot reduction going together,
27:24which means we could get scrambled eggs.
27:26Ribbons, I think.
27:29With it, we're getting Wide Valley asparagus.
27:31And then we've got Hen of the Wood mushrooms.
27:33A lovely, rich, quite stringy, meaty mushroom.
27:37Not cooked enough, it's too chewy.
27:39Cooked too much and it can go really soapy.
27:42Finishing off the bit of cherry vinegar at the end.
27:45To lift it.
27:47All these little sort of nuances that I've learnt,
27:50it makes a big difference.
27:52Alan Wynn's dessert is a passion fruit tart
27:56with toasted meringue and sherry poached pineapple.
27:59The flavours of the tropics, delightful.
28:03With Alexina, I did a pavlova with a grapefruit and orange curd,
28:07so I thought, revisit a lot of the techniques from that.
28:11He's going to make a curd flavour with lots and lots of passion fruit.
28:15That has to be done in such a way that when it gets poured into the tart,
28:18then it sets perfectly.
28:21He's not just making any meringue, he's making a tiny meringue.
28:24We're whipping egg whites and taking sugar to liquid
28:27and boiling it to 121 degrees, which will cook the meringues,
28:31and then he's going to burnish it with a blowtorch.
28:33He's poaching the pineapple in sherry.
28:37Does sherry go with pineapple?
28:39Well, we're going to find out.
28:42Alan Wynn is taking a really big risk here.
28:45Classic dishes that we've seen many times before,
28:47and it can't be every day in ordinary.
28:50It's got to be surprising and exciting.
28:53Do I think I can win it?
28:55Well, these are things I never thought I'd say,
28:56but as long as my meringue's stiff and my meat's cooked,
28:59we'll, you know, we'll be halfway there.
29:01OK, that's 90 minutes left.
29:06What? What?
29:0890 minutes. You're halfway.
29:10All right, that's OK. Don't panic. Don't panic.
29:13This is a menu that I know is delicious if I don't get it wrong.
29:17Stay calm, make it look pretty, and just don't trip over,
29:20don't burn stuff, and breathe.
29:26Dawn. Hi there.
29:27It's the final. It's the final.
29:29My heart's beating at 1,000 miles an hour,
29:32and I'm trying to control my handshakes
29:35and just trying to just really enjoy it,
29:38rather than just be stressed.
29:40What is the inspiration of your three courses?
29:42I love stories, and I love the stories behind the food,
29:45and I thought I'd have to end this one emotionally
29:47with food that I'm connected to.
29:51This whole menu is just a love letter
29:54to Chris and to the kids
29:55and to so many different elements of my life.
29:58I try to cook from the heart,
29:59and this is me literally laying my heart on a plate.
30:03All right, little guy, it's your time to shine.
30:08My first course is crab tacos.
30:10Tacos were our daily bread in L.A. for so long.
30:12We ate them all the time,
30:14and then crab to me is just Guernsey on a plate,
30:16so I'm putting the two together with an Uzu dressing
30:20and a delicious kimchi yogurt.
30:23Dawn is taking a whole crab.
30:25She's going to pick the meat herself,
30:27which I think is really brave.
30:29She's got to make sure that there's absolutely no shell
30:33in that crab.
30:35Mixed together with the flavours of Asia,
30:38ginger and chilli going through that crab.
30:41Uzu, which is that Japanese fruit,
30:43which is a little bit lime, fantastic.
30:46Uzu, sesame oil, sugar, minced garlic, soy sauce, mirin.
30:49But the flavours in here have to be really well balanced
30:51so she doesn't lose the flavour of the crab.
30:54We've got kimchi yogurt,
30:56that lovely pickled cabbage from Korea, inspired.
31:00It could be delicious.
31:02Dawn's making the taco shells.
31:04It needs to be thick enough to keep all that lovely crab meat in,
31:09but it can't be too thin.
31:12It's getting it bang on.
31:14I'd like to see a little bit of elegance here.
31:16A little sort of mouthfuls of L.A. street food.
31:19That would be lovely.
31:21For my main course, I'm doing salt-baked trout
31:23with ratatouille tart and a fennel salad and a tonnato sauce.
31:28The salt-baked trout was because I wanted to infuse
31:30this lovely fruity tea from California into a fish
31:33and that seemed like a really good way to do it.
31:35Ratatouille reminds me of my aunt and uncle's table
31:37and our lovely long Sunday lunches.
31:41Now, I don't know if this fish is going to fit.
31:43I think I'm going to have to do it diagonally.
31:45He's a whopper.
31:47Deep breaths.
31:48Everything's going to be fine.
31:49It's just a two-kilogram trout.
31:54I'm going to put you to bed
31:56and you're going to do wonderful things for me.
31:59So, essentially, I just stuff some tea into the fish,
32:02sprinkle some tea in the salt
32:04and that just gives this very gentle flavour
32:06of the tea in the fish itself.
32:08And it's delicious when it goes right.
32:12What's really vital in this fish dish is the tea.
32:16There you go, little guy.
32:17If the tea's not there, it's just salt-baked fish.
32:21I really hope they're hungry.
32:24A trout needs to be cooked all the way through
32:26and she won't know if that trout's cooked all the way through
32:28until such time as we break that salt crust open.
32:30Go on, in you go.
32:32In you go.
32:34All right, tonnato sauce.
32:36Tonnato, tonnato, tonnato.
32:38She's making a tonnato sauce, mayonnaise flavoured with tuna.
32:42But instead of using tuna, she's using salty anchovies
32:46to get the flavours of the sea.
32:48As if Dawn hasn't got enough to do,
32:50she's decided to do a ratatouille tart as a side dish.
32:52What I'm looking for here is lovely, crisp pastry.
32:57Ratatouille is a mess of vegetables that you've got left
33:01at the bottom of the chiller cabinet.
33:03How's she going to make this look pretty?
33:05OK, we're good.
33:07Celebrities, two hours gone, one hour left.
33:10Oh, my goodness.
33:13Dawn's dessert.
33:15She's making s'mores.
33:17An old favourite American campfire classic.
33:20Toasted marshmallows in between a biscuit with chocolate sauce.
33:24My kids love s'mores, so I've made a posh s'more.
33:28They've had a few versions of it this week,
33:30and they thought it was delicious,
33:31and so this one is for Art and Valentine.
33:33Stiff peaks, please.
33:35It sounds simple enough.
33:37However, there's a huge amount of process here.
33:39There wasn't time to make marshmallows themselves,
33:43so I'm making marshmallow fluff.
33:45Dawn's making what she calls marshmallow fluff.
33:48She's using heated-up sugar to a liquid with crema tartar,
33:51and that blows up almost like honeycomb
33:54to make this wonderful marshmallow whip.
33:57I mean, that's looking good.
33:59Just covered in marshmallow whip.
34:00Not in a fun way.
34:02I'm doing the base as Scottish shortbread
34:05just to throw a little bit more of my Scottishness
34:07into the final thing that I'm cooking.
34:10Butter, sugar and flour only.
34:12Really crumbly and very, very delicate.
34:14Lovely golden, almost blonde colour of those shortbreads.
34:17They shouldn't be too dark at all.
34:19And she's going to make a really fantastic rich chocolate ganache.
34:22It's spreadable and runny, not too thin and not too thick.
34:25But we're getting a bit of whisky as a nod to Scotland.
34:28It should put a smile on our face.
34:30And hopefully, it'll put a bit of chocolate down my white shirt.
34:34OK, so what are we?
34:36Once again, give yourself just a little bit of work to do, Dawn.
34:39I have not cut any corners today.
34:41No!
34:42I'm going for it, but, you know.
34:44They won one MasterChef by cutting corners, did they, John?
34:47They did not, Dawn. No.
34:48They did not.
34:52Going on.
34:53Celebrities, you have just 30 minutes.
34:55Wow! 30 minutes.
34:57You've got to get those pies in the oven there, Ginger.
34:59It's happening right now, John.
35:00Go, go, go.
35:0130 minutes left.
35:05OK, OK, OK.
35:06Things are happening.
35:08I guess it comes in waves.
35:09I think I've got something covered.
35:10And then it's like, oh, I've got to do that.
35:11Oh, I've got to do that.
35:14I'm just trying to keep a calm head.
35:16There is a lot to do, but it's not impossible.
35:20Ouch, ouch, ouch, ouch, ouch, ouch, ouch, ouch.
35:25Yeah, perfect.
35:26Little guy, come on.
35:27Please be cooked.
35:32You have just 15 minutes.
35:34Your last cook of this year's competition, 15 minutes left.
35:40Please be cooked. Please be cooked.
35:44I've never moved at this speed for this amount of time before in my life.
35:48So that's interesting.
35:50I'm learning a lot about myself.
35:53I'm very, very up against it now.
36:00Five minutes left.
36:02Things need to be getting onto place.
36:05Right, will you just sit where I've told you to sit, please?
36:17Celebrities, two minutes.
36:21Okay, how's it nearly done?
36:23What's going on? It's got to go on now.
36:2515 seconds, please.
36:27Come on, get off there.
36:29That's it. Time's up. All done.
36:31Yeah!
36:34Oh, God.
36:36You all right, Alan?
36:37I think so. You?
36:38I don't know.
36:39I don't really know what I just did.
36:41We did it. It's over.
36:43It's over?
36:44Well, it's not over now.
36:45We've got to sit and watch them eat it.
36:47I'm scared.
36:48Let's go.
36:50Dono Porter.
36:52Good luck, Dawn.
36:54Oh, wow.
36:56Hi.
36:58First to serve her final menu is Dawn.
37:03It's really breathtaking what you've done here.
37:07Taking inspiration from the tacos she ate living in LA
37:11and the crabs of Guernsey where she grew up.
37:14Dawn's starter is a soft shell taco with crab in yuzu, chili and soy dressing
37:21with avocado and apple slices served with kimchi yogurt.
37:27Very dainty, very small.
37:29Great.
37:30It's delicious.
37:40Absolutely delicious.
37:42You've kept the natural flavour of that wonderful crab,
37:45but you've infused all those flavours of Asia.
37:48Yuzu, sesame oil in there as well, little bits of chilli, which I love.
37:52Your taco, nicely made.
37:54It holds together as a piece.
37:56I've got no criticisms at all.
37:59I think this is the most delicate, messy thing that you've made so far.
38:04Your crab is beautifully seasoned.
38:08My favourite part of this entire dish is your kimchi and yoghurt.
38:12I just think that it's so clever.
38:14It's got that pungent funkiness of kimchi.
38:17Love it.
38:21Dawn's main course is salt-baked trout
38:24infused with her favourite Californian blue butterfly tea
38:28and stuffed with lemon and herbs.
38:31Served with a ratatouille tart, fennel salad and anchovy tornato sauce.
38:38From a little dainty crab to an enormous fish.
38:42Wow.
38:43What a thing to pull off.
38:45I think your fish is cooked perfectly.
38:47I'm perhaps not tasting the tea as you would have hoped me to, but the tornato sauce is outstanding.
39:03I think making it with anchovy is inspired.
39:07And then a little fennel salad lifting the whole thing.
39:10This is great.
39:12Your tornato, wonderful and creamy.
39:14That's great.
39:15Soilness of anchovies.
39:16You can actually pack that with more flavour as far as I'm concerned.
39:20But your ratatouille tarts are just simply delicious.
39:23Crispy, buttery pastry underneath.
39:25Sharp, sweet tomato across the top.
39:27Sweetness coming from the courgettes as well.
39:29Just beautiful.
39:33Inspired by her kids' love of American campfire classic s'mores, Dawn's dessert is shortbread biscuit, chocolate and whiskey ganache and marshmallow fluff topped with gold leaf.
39:47With caramelised banana and a salted caramel sauce.
39:52It is the neatest s'more I've ever seen in my life.
39:55I expected something that would dribble down my chin.
40:00I've had many smalls in various places and I have to tell you I've never really been a fan.
40:10But you've smashed this out of the park.
40:13You've taken bitter, dark, rich chocolate, made a really strong ganache with a little warmth at the back of your throat, buttery shortbread underneath and this marshmallow fluff across the top.
40:28Light as air but that's the sweet note.
40:30You've reimagined the s'more.
40:32For me you've given it a new lease of life.
40:35I really love it.
40:37As a pudding this just completely works.
40:39It pulls together the stickiness of the banana, the sweetness of the caramel, the boozy chocolate ganache.
40:46It's childlike and playful but it's also a serious heavy hitter.
40:51So on this competition for you I know at times has been quite emotional.
40:58But you every single time come up with food that makes us smile because it's all from your heart.
41:04And what you've done with these three courses is just brought yourself to us and I have to say thank you very much.
41:12I've loved it.
41:14I'm so pleased.
41:17I honestly couldn't have given more of myself to this process.
41:22Well done.
41:24The food that I've served has been from the heart, it's been something that I've worked so hard on.
41:29So what will be will be, I've done my very best.
41:33All right, who's up?
41:35Alan Wynne.
41:37Go for it, Alan Wynne.
41:38Alan Wynne, you've always done really technically difficult food.
41:51You've always been very, very precise but this is a completely different level.
41:54I mean I'm looking at this and thinking restaurant, good on you.
41:57You haven't tried it yet.
42:00I've just paid you a compliment.
42:02OK, thank you John.
42:03There you go.
42:05To begin his classic menu, Alan Wynne has made butter poached sea trout on a fennel salad
42:12with a caviar chive cream sauce and crispy potato spirals.
42:18The caviar sauce is just a feast for the eyes.
42:22Absolutely beautiful.
42:28That fish, it's cooked beautifully.
42:34The highlight for me of this entire thing though is the sauce.
42:38You've got this delicate caviar, little orange capsules of fishiness have burst in,
42:44in amongst the chive, in amongst the cream.
42:46It's magical.
42:47If I lived close to a restaurant that served this, I would be very tempting to be a lady who lunched that just went in every day and had this.
42:58It's ace.
43:00Like, tear-jerking ace.
43:01I mean, this is truly accomplished food.
43:05It goes from this crispy potato across the top to a really grown-up, bold, quite exciting dish that looks really dainty but delivers on flavour way beyond expectation.
43:18Alan Wynne's main course is ribeye steak and triple cooked chips with hen-of-the-woods mushrooms in sherry vinegar,
43:30Y-Valley asparagus and a Bernays sauce.
43:33The steak is cooked nicely.
43:43But I am surprised that you just made chips.
43:47I would have liked to have seen something a little bit more technical.
43:51That aside, lovely chips.
43:54But, for me, the absolute star of the show is Bernays.
44:00It is world-class, creamy, vibrant, buttery, absolutely incredible.
44:05These chips, that Bernays, is happiness on a plate.
44:10Your steak cooked very, very nicely indeed.
44:13Lovely crust on the outside.
44:15The Hen-of-the-Woods, that sherry vinegar is lovely and sharp, and that's really brought the flavour of that Hen-of-the-Wood out.
44:21It's beautiful.
44:22I shall be nicking that, if you don't mind.
44:25And that, with all the other things on the plate, I think it's a great dish.
44:30Alan Wynne's dessert is a passion fruit curd and toasted meringue tart,
44:36with caramelised sherry pineapple and grated lime.
44:41If I look at Alan Wynne, I look down at this plate, I think, really?
44:47You know what? This is the magic of you.
44:49It's a really pretty, beautiful-looking plate of food, which looks like it's been done by an expert.
45:00This is sunshine on a plate.
45:03You've taken passion fruit in a beautiful, smooth curd.
45:06It's not too firm.
45:07It just sits beautifully inside this tart, which is perfectly thin pastry, buttery and soft.
45:14Beautifully made meringue, sweet and sticky.
45:17That sharp lime really helps for this dish to become sophisticated rather than being too sweet.
45:23Pineapple and sherry.
45:25There's a softness but also a lovely, crunchy caramelisation.
45:28I'm loving every minute of it.
45:31I don't have any notes other than, wow.
45:37Throughout the competition, this man with big hands produced some of the most beautiful and dainty food along the way.
45:44I think you've had a fantastic competition and I thank you very much for everything you've done.
45:52What happened to Alan Wynne, the rugby player?
45:54Where did he go to?
45:56Is he still in there?
45:57He's in there somewhere, huh?
45:59John just ate him.
46:00It was an experience to say the least.
46:07Well done, Alan.
46:09Amazing.
46:10Feedback, I was decent happy enough with it.
46:13I've hopefully given the best account myself on the plate.
46:17Yeah, we'll see what happens.
46:20I'm looking at the mail in front of me and thinking, it has to be Ginger Johnson.
46:25Finally, it's Ginger, whose menu is inspired by the 1970s.
46:36You take the everyday, the ordinary, and you're full of surprise, a little bit of bling, and I just love it.
46:46Ginger's starter is a Bloody Mary prawn cocktail.
46:49Prawns in a tomato, chilli and vodka sauce with diced cucumber and Worcestershire sauce jelly cubes.
46:58Garnish with roasted prawn heads, lettuce, celery and an olive.
47:04With celery salted crisps and a lemon mayonnaise.
47:07A good Bloody Mary often feels like a meal in itself.
47:20And I love how you've played with that and made this really strange, over-the-top prawn cocktail, which feels like it's from space.
47:30I think the prawns are absolutely delicious.
47:32It's incredibly boozy.
47:35I adore the fact that you take things that are often classic ideas and think, how can I imprint me on it?
47:43Really, really delicious.
47:45For me, the thing here that's important is the flavours are right.
47:50The cooking is right.
47:52The prawns got a beautiful crunch to them.
47:55That wonderful Worcestershire sauce jelly is, like, slightly powerful, and it's a surprise.
47:58And then, of course, I get stuck into the addictive chips, which are really lovely and crispy, with this wonderful creamy lemon mayonnaise.
48:06Oh, yes, please.
48:08I tell you what, this is show-stopping absolute brilliance.
48:12I adore it.
48:13Ginger's main is her take on duck a l'orange, a duck leg and vegetable pie with an orange and red wine gravy.
48:25Served with smoked garlic Hasselback potatoes, purple carrot, charred baby Romanesco and kale.
48:34Not a pie for the squeamish, however...
48:38Smells great.
48:40Absolutely. Absolutely.
48:50The pastry across the top is good old-fashioned pie pastry, slightly crispy.
48:55Your gravy, your sauce, is slightly sweet with orange, but still really, really rich with the flavour of duck.
49:00Your duck's cooked beautifully, that duck meat on the bone coming away so well.
49:06I really like it.
49:09That pie, it's packed with flavour.
49:12Great Hasselback potato.
49:14Oh, my gosh.
49:15I think there's about a bulb of garlic in there, but absolutely worth it.
49:20And I love your carrot and I love your Romanesco.
49:23A really good dish.
49:26Ginger's finale is flaming baked Alaska.
49:34Oh, yeah, it's on fire.
49:36That's it.
49:37Swiss meringue covering a sponge base, caramelised pineapple ring, glacé cherry and a vanilla and chilli ice cream, all soaked in rum.
49:47Oh, look, I see it's toasting, you see what's going on?
49:49Yeah.
49:50See, it's all toasting now.
49:53Ah, clever you.
49:56Ginger, honestly, you dare, don't you?
49:59Yeah.
50:11Incredibly well-made Swiss meringue across the top that when you poured the rum over there, it's actually cooked to it and give you a sort of crispiness on the outside.
50:19In there, lovely, rich flavour of vanilla ice cream.
50:22Then you get the chilli heat, which works beautifully with that sweet meringue.
50:27The rum gets sucked up by the sponge, so you get that almost sort of flavour of a rum trifle through the whole thing.
50:34It's a great bit of theatre, really clever, and I like it a lot.
50:37But what I'm more pleased about is that your wig didn't catch fire.
50:40This takes me back to when one of the aunties would bring something like this round.
50:48Inevitably, the curtains would be set fire to.
50:52But this isn't just a common garden baked Alaska.
50:56I love the cherry and I love the caramelised pineapple.
50:59There's an absolute shed load of booze.
51:02Lovely, lovely, lovely, lovely.
51:04Let me be alone with it.
51:06You've always put on a show and you've made us laugh.
51:12But at the root of it, there is a serious cook.
51:15And there's never been a point when you haven't tried to take things and twist them to another level and impress us and excite us.
51:22So, thank you so much for everything that you've done.
51:25Thank you so much, both of you. It's been an absolute honour.
51:27Thank you so much.
51:29Thank you so much.
51:33Oh, my God.
51:35You're amazing.
51:36Oh, well done.
51:38I'm really, really pleased with the comments.
51:40I really felt like I brought an essence of who I am and what I normally do into the food.
51:46And it seemed to come across to the judges as well.
51:51Is it fair to say we've had a fantastic final?
51:53We've eaten so well.
51:58And what a privilege to eat that food by those celebrities.
52:04They put their heart and soul into it.
52:06It was really, really magical.
52:08I feel, like, stressed, anxious, so happy.
52:13I just feel like I've lost all consciousness of time.
52:16Three hours, one of that.
52:18I think I'm drunk off the Alaska fumes.
52:20That's how I feel.
52:24Dawn is a storyteller, and we had a story with every single cause.
52:29Her food was elegant, it was sophisticated, it had lots and lots of flavour.
52:34She draws on all of the inspirations of her life.
52:38It was really beautiful.
52:43Alan Wynn's love of the classics shone through in this round.
52:46He understands technique, he understands finesse.
52:51There were no surprises, but it is beyond doubt that Alan Wynn's food was delicious today.
53:01Right up until the final hurdle, Ginger Johnson is go big or go home.
53:07There's some really inventive, curious, but overall delicious things appearing at the table.
53:14It was full of surprise, it was full of intrigue.
53:18It looked a bit quirky, a bit fun, a bit exciting.
53:21It was just great.
53:26Three absolutely fantastic cooks, all completely different.
53:30We've got to make a decision.
53:34Who is this year's champion?
53:39Whatever happens, whatever the result is today, at least I can say I gave it everything, you know.
53:46Maybe there is a chance that I might win, I don't know.
53:50Maybe, maybe.
53:52I think I'd like to win from all the effort and all the burns, the cuts and fighting with the blowtorch.
53:59But if I don't, I can be pleased with what I've achieved and what I'll take from, you know, MasterChef.
54:06I feel like being a MasterChef finalist is just such a confidence boost in so many ways.
54:12To be the winner, I'd be insufferable.
54:15Celebrities, thank you for an amazing final.
54:36It has been wonderful and impressive.
54:40If I could give all three of you a prize, I really would.
54:49You three have been absolutely incredible the whole way through.
54:54But we only have one trophy.
54:56One trophy to give.
55:00Our celebrity MasterChef champion 2025 is.
55:04Ginger.
55:12Oh, Ginger.
55:14You know where?
55:16Are you sure?
55:18Ginger, it's you!
55:20Oh, mate. Well done.
55:22Well done.
55:24Well done.
55:26Well done.
55:28Oh, my God.
55:30Alan Wynne, Dawn, what can I say?
55:33An incredible competition.
55:34It's been an honour.
55:35Well done.
55:36Thank you very good.
55:37Dawn, Alan Wynne, thank you so much.
55:39Thank you so much.
55:40Well done, Ginge.
55:41See you in a bit.
55:44Oh, my word.
55:45Oh, fair place, Ginge.
55:47I mean, that was incredible.
55:49Probably more disappointed than I thought it'd be, but I'm really proud of my effort.
55:52I have really enjoyed it.
55:54I know it doesn't look it a lot of the time.
55:56Um, it's just my concentration face, I suppose.
56:00Honestly, it's a life-changing experience.
56:03How much I've just been allowed to be completely in love with the thing I love more than anything else, which is food.
56:08The trophy would have been the icing on the cake, but I'm going away from it so happy.
56:12Despite my tears.
56:14Cheers.
56:16Cheers.
56:17Congratulations.
56:19Hello, little friend.
56:25Oh, wow.
56:27You are this year's Celebrity MasterChef champion.
56:30Yes!
56:34I cannot believe this.
56:36I'm honestly so shocked.
56:37I am so shocked.
56:39I really thought I was just going to come here and have a laugh, and I can't believe that this is the end result of this competition.
56:47It's absolutely crazy.
56:51Throughout this entire competition, Ginger has delivered these intriguing, inventive, exciting, imaginative, difficult feats.
57:02What she's done has been really impressive.
57:04With all the presentation, with all the fun, with all the laughs, her food tastes delicious, and she's an extraordinary cook.
57:10And for me, that's why she is our champion.
57:14Mmm.
57:16Mmm.
57:17Not delicious.
57:19Oh, I cannot wait to tell my mum and dad.
57:23I cannot wait.
57:24I've actually learnt a real life skill, mum and dad.
57:26I cannot wait for the mum and dad.
57:28I cannot wait for the mum and dad to tell my mum and dad.
58:06We're right back.
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