Original subtitles

It's a grudge match. Look at me, I'm cooking. Oh!

Oh, jack! Come on!

Concentrate! Aaah!

As the clock is ticking down, you can see the panic kicking in.

If it's smoking, it's burning!

No! I can't watch it.

Go big or go home.

Made with a lot of love, this dish.

I need my potatoes to boil.

Here we go, here we go. That's bang on again.

Arghg

I hate this.

Josie, concentrate!

Started to have a panic attack.

Sorry, there's potato all over the floor.

Oh, God! BANGS GONG

N' gm Uh'.!

So, what you cooked today was a joy in itself.

I'm about to get tears in my eyes. You looked like a chef today.

And that is what I'm here for.

APPLAUSE AND CHEERING

Welcome to Cooking With The Stars, it is the grand final.

Wow! APPLAUSE

Over the past six weeks,

our stars have steamed, simmered and sizzled in the kitchen,

and tonight, somebody will be crowned

Cooking With The Stars champion.

But to do it, they are gonna face their toughest test yet.

So, let's not keep them waiting any longer.

Please welcome our grand finalists.

APPLAUSE AND CHEERING

Oh, finalists!

Ranj, are you excited?

I'm really, really nervous.

I've been doing every relaxation exercise possible.

I've been doing lunges backstage on the set.

Is that a relaxation exercise? It is for me.

LAUGHTER

Are you feeling confident, joe? Er...

LAUGHTER If you like.

Joe's been in the cook-off more than anybody ever. I know.

In history. You're always so down on yourself.

"I'm gonna be in the cook-off." And I always am.

LAUGHTER

Well, let's get going with the first challenge of the night.

The winner goes straight through

to the final battle at the end of the show.

The other two will face a cook-off to stay in the competition.

And the pressure is on,

as they each attempt their mentor's signature dish.

Oh, my goodness. Oh!

To quote Tom Cruise

in that little-known cooking scene from Top Gun,

I'm in the mood, the mood for food.

So, let's see how our finalists have prepared

for this huge challenge.

APPLAUSE

MUSIC: 'juice' by Lizzo

Wahey! Ah!

Final week. Final, final, final, final!

Final week with me there, and it's my signature dish,

Punjabi prawn curry with South Indian paratha.

Can't wait for her to get her hands on this.

With the prawns, we're keeping the head and shells on.

Right. Add flavour into the masala.

OK. We're going to split the shell,

so the flavour gets into the meat.

It'll take me about an hour to do this. No, it won't.

It's a lot going on.

She'll be cooking while she's making the bread.

Move it again. Yeah.

Come back over here.

Check it, see the bubble.

Now go back.

I'm so knackered.

It's all a bit too much. Right.

Come over here.

And that's a worry. I need to get faster.

Put your prawns in.

So you don't take the heads off, Tone?

They've got all the flavour. They suck the head.

It's gonna be awesome. Oh!

But I can tell that it's very special to Tony,

so if it's special to Tony, it's obviously very special to me.

Do you know what, Tone, I'm gonna win with that.

Excellent!

Winner, winner, prawn dinner.

Smashed it, Tone. Well done. Yeah.

We're in the final. Who'd have thought?

Bu!

The chefs have said I need to bring more to the table,

so we're going to be cooking Judy's signature dish.

I'm assuming it's Korean and difficult.

So, my signature dish, called Korean fried chicken.

I like fried chicken, yeah, and I like Korean food, so...

You're going to make the chicken sauce.

Sure.

For the sauce, balance is key. Lots of different ingredients.

You've got garlic, ginger, gochugaru, gochujang.

That's the perfect amount.

I'll tell you what's in the sauce. About 15 things.

Yeah, that's fine.

I can't remember any of them right now.

Give it a whisk, and you're gonna keep your eye on that,

just till it thickens, but it doesn't burn.

If he burns that sauce, game over, he's got to make it again.

You always mix your batter just before you use it.

It has to be like paint.

Joe can mess up that chicken by under cooking it

or overcooking it!

He succeeds, he's got a really, really good chance of winning.

Make sure you get enough sauce on the chicken,

cos it's about the flavour, too.

Korean fried chicken, baby.

Ah! Like that?

How's someone gonna beat this?

MUSIC: 'Country House' by Blur

Welcome to the country!

This is beautiful! Aw, thanks.

We are in Highclere Estate, which is where Down ton Abbey is filmed..

We're gonna cook in my little pub that I've built in the woods.

...and Clodagh just happens to live!

So, for my signature dish, we are going to be cooking sea bass.

Ooh. In beautiful broth.

This is my most requested dish from my family and friends.

The base of the broth, two shallots,

celery sticks, garlic, and now we've got chopped tomatoes.

Phwoar!

So, at this point then, you'll be like,

"I've got 25 minutes left to get the fish perfect." Right.

With the sea bass, it's all about cooking to perfection.

When it's sticking, it's not ready to be flipped? Exactly.

YES!

We've gotten to the final, so this is a real test of technique.

OK, fish on top.

And there is my signature dish.

It looks incredible.

APPLAUSE

Ranj, Josie, joe, you have got one hour on the clock

to do your mentors proud,

because this is their signature dish.

You will then be judged by the five non-competing chefs.

And remember, you still have your lifeline.

You can bang the golden frying pan, and your mentor will come

and help you for two minutes, no more, no less.

The winner will go straight through to the final battle.

The other two will compete in a cook-off

to see who will be joining them.

Shall we get this grand final going?

ALL: Yes! Oh, you could cut the tension.

Stars, get cooking!

APPLAUSE AND CHEERING Come on, Dr Ranj!

All right, Joe!

Go, Josie! Go, Josie!

Whoa'.!

I'm very confident with this dish,

mainly because this has been my favourite

of the whole competition.

This is Tony's signature dish,

passed down from his grandmother, and now he's passed it on to me,

so I've got to do him proud on this one.

There's some serious pressure now. Yeah.

Make sure you get that dish right.

That's the chef on a plate, right there.

EMMA: Tony's signature dish is Punjabi prawns served with paratha.

The key will be getting the spicing of the sauce

true to Tony's grandmother's recipe,

and creating a thin and flaky paratha bread.

JOSIE: just doing my garlic.

Here we go, he.

Just doing my garlic, joe.

Made with a lot of love, this dish.

Yeah, that's done.

She always distracts me, it's her way.

Come on, Josie.

Got my bread on, and I'm just cutting the prawns

so all the flavours sink into the prawn.

Doing the prawns. Good girl.

I'm not only ahead of the game, I'm in front of the game.

Are you nearly done? I'm nearly done, yeah.

JOE LAUGHS

I am actually measuring properly today.

I've decided, last minute, to follow the recipe.

It's a moment of madness, I know.

Bang on, bang on the amount of ginger.

Absolutely buzzing about that.

All right, Joe!

Looking pretty, J09-

HE CHUCKLES Thank you. What about the food?

TOM: Joe is taking on Judy's signature dish,

Korean fried chicken.

Crucial to the dish is cooking the vodka-infused batter

and the chicken perfectly,

while flavouring Judy's sauce just right,

to give it that all-important Korean kick.

Korean food is so incredibly punchy, it is unapologetic,

you know, in your face,

you know, spicy, salty, sweet.

So, he's got to kind of get all those flavours going on in there.

It's flavoursome stuff. I think this is rice wine vinegar.

A whiskey batter? There are a lot of ingredients.

So, it's a soy sauce base, there's garlic and ginger.

Here we go, here we go.

He's got to really kind of infuse all that flavour.

That's bang on again.

Honestly, everything's dovetailing nicely.

I tell you, I've never seen Joe as focused and serious as today.

This is my favourite dish that Judy's given me,

so I'd like to get this one right.

And if anything, do you know what,

I'm gonna talk crazy, I'd love it to get me through.

I'm boiling some potatoes

for a last-minute gnocchi addition that we've made.

I'm not gonna get stressed out,

I'm gonna be as chilled as I possibly can.

I have really thrown him in at the deep end.

Yesterday, I decided to add that in.

The gnocchi? The gnocchi.

So, this is gonna be very tough.

EMMA: Dr Ranj has taken on the challenge

of Clodagh's signature dish, sea bass in a Sicilian broth,

and the all—important last minute addition of gnocchi.

So, boil the potatoes.

Then...

Gonna rice them, which is basically mince them up,

add egg, add some flour,

make into a dough, chop them into nice little pillows,

and then boil and fry them.

Not much going on there, is there (!)

He's not done it before? No.

I need my potatoes to boil.

Oh, gosh.

That is dang... I mean, that is dangerous.

Gnocchi's hard, it is technical.

It takes time to learn it properly.

Everything is taking ages to cook!

Usually in the signature dish, I always make gnocchi.

Come on, potatoes, give me a break.

This is the final. Go big or go home.

What you doing after the show's over?

Welcome back to Cooking With The Stars,

where our finalists are taking on their mentors' signature dishes.

Brave. Very brave.

Oh! There's potato all over the floor.

Dr Ranj is at this crucial stage right now of the gnocchi.

He's just brought the dough together.

Don't overwork it, Ranj, don't overwork it.

I hope he's kneaded it enough.

It can easily just break if it's too dry.

Clodagh!

Can I go?

BANGS GONG

CHEERING Go, go, go!

My dough is cracking as I'm rolling it.

OK. Does it need more work?

Yes, it needs a bit more work. OK.

You roll in the middle with your fingers, and you roll out, OK?

Got it. In the middle.

One minute now, Clodagh.

Thank you so much. just one more of these to go.

They are perfect.

This one's ready, I'm gonna get the other one.

Clodagh, get out of the kitchen.

Your time's up. Clodagh, stop rolling!

Thank you, thank you.

APPLAUSE

He made a good call.

Yeah, great timing. It wasn't coming together.

Stars, 15 minutes left, 15 minutes.

God, 15 minutes. That's not a lot, is it?

Come on, Josie. You're doing great.

I am multitasking.

Yeah, no, I've had to up the ante, cos I'm a bit behind.

Do you think josie's got enough time to get that bread cooked?

She's still making bread. I don't know. That is so hard.

There's some serious pressure there. Yeah.

I'm gonna add the prawns.

Add the prawns, yes!

Yeah, important not to overcook the prawns.

So, that's got to cook down on a high heat,

and when the judges finally taste that when it's ready,

and blow them into another dimension.

Now, THAT is what I'm here for.

Your money on, so far? Tell me.

I think this is...

Na 'fig'?

The batter has to be the consistency of paint.

This is the important bit for me. I want to get this right.

There's a lot of science that goes on behind that batter.

Right, here we go.

We're using vodka. Any alcohol that's 40% or more

prevents gluten development.

I never knew that. Never knew that. Definitely.

Cos you don't want a chewy crust.

They look nice like that.

My biggest concern with Joe

is really how well he fries that chicken.

Can't be raw in the centre.

Er... This temperature needs to be 75.

Come on, keep going up, keep going up, keep going up.

Come on, Joe! You do not want to be in that cook-off.

Go on, keep going. Oh, thank God.

SIGH OF RELIEF

Literally started to have a panic attack then.

Five minutes, everyone, five minutes left.

APPLAUSE AND CHEERING

There are still grey ones, so I'm just gonna turn them.

It's quite hard to multitask!

Not got much time left.

CHEERING

Josie, concentrate!

Concentrate!

Come on!

APPLAUSE AND CHEERING

Go on, Josie. You look like a star!

Oh, my God. I'm not giving it to them.

I'm just gonna eat it myself.

Amazing, amazing!

EMMA: One minute left!

One minute!

If it's not right, I can't do much about it now.

We“ done, he'. Whoa'.!

ALL: Ten, nine,

eight, seven,

six, five, four,

three, two,

One!

APPLAUSE AND CHEERING

Oh, wow! That's amazing.

TOM: Well done, everyone. That looks brilliant.

Will Ranj's Sicilian broth with M&S sea bass

be a triumph with the judges,

or will the last minute gnocchi addition backfire?

That was the most intense hour of my life!

Especially because of the gnocchi, I was nervous.

I want to win!

EMMA: Willjosie's Punjabi M&S prawns with paratha

tickle the judges' tastebuds enough to send her straight through?

I am really happy with it.

Looking at the other dishes, they look incredible.

But you waft past mine, and it's like...

SHE INHALES Ah!

TOM: Or willjoe's Korean fried chicken

be cooked to perfection and impress the judges enough

to avoid one last cook-off?

JOE: Done my best. I'm happy with it. Tastes nice.

I don't want to be in the cook-off.

Chefs, it's time to taste.

And first up, we have Ranj's attempt at Clodagh's sea bass

in a Sicilian broth, with hand-made gnocchi.

Mike, what do you think?

Dr Ranj, you added in the gnocchi last minute, right?

Never made it before. Never made it before.

Very, very risky,

to not have trained to do it, and do it like this,

well done, mate, well done. Thank you.

APPLAUSE

jean-Chris top he?

This is a super dish.

The fish is cooked perfectly.

Your gnocchis have no sogginess.

It's superb.

Well done.

APPLAUSE

OK, next up, it is Joe's take on Judy's Korean fried chicken.

Ronnie? You looked like a chef today.

You enjoyed cooking this one, right? Yeah.

And it's reflected on the plate. I could be sat in Judy's restaurant.

Absolutely perfect. Congratulations. Really well done.

TOM: Mike?

Wow. It is a gorgeous crunch on it.

That sauce has so much flavour.

It's salty, it's sweet, it's acidic.

There's a slight technical issue with just it being slightly under,

just where the batter hits the chicken.

That's nit-picking. It's gorgeous.

Well done.

TOM: OK, chefs, finally,

it's josie's version of Tony's signature,

Punjabi prawns with paratha. Get tasting.

EMMA: jack?

Josie, that is right up my street.

Prawns are really well cooked, full of flavour.

The whole thing, Tony's personality there,

it's what we want, you know.

I want to feel like I'm eating with Tony, through you.

So, really well done.

Rosemary?

Oh, my gosh. The sauce!

The flavour, fish, the seafood coming through it.

That was really special, really special.

APPLAUSE

Well done.

OK, chefs, it's time to decide

which dish is your favourite.

The winner of this challenge

will go straight through to the final at the end of the show,

and be a step closer to being crowned champion.

The other two will face a cook-off to remain in the competition.

Jack, we'll come to you first. Which dish was your favourite?

For me, my favourite dish is...

Dr Ran}.

Oh! Well done.

I thought he was gonna say Joe.

TOM: Mike, whose dish wins it for you?

They were all stunning, but the dish that I wanted

to keep going back to for more and more and more

was Josie.

Jean-Chris top he, who gets your vote?

The one I believe deserves to go to the final is...

Dr Ran}.

Ronnie, your favourite?

For depth of flavour, my vote goes to Josie.

Thank you.

OK, so, we have Josie on two votes,

Ran'; on two votes.

Rosemary, if you pick Ranj or Josie,

they will go straight through to the final battle

and avoid the cook-off.

I love them all, but the one I just want to keep eating

over and over again are these prawn heads!

The flavour, Josie, is amazing.

I want to keep going back, so I'm sending you through.

Thank you, Rosemary! Yeah!

APPLAUSE AND CHEERING

Whoo!

LAUGHTER

Well done, girl. Thank you.

Josie, congratulations, you're through to the final battle.

How does that feel? Oh, do you know what,

this is Tony's signature dish, it's his family recipe,

and I'm just so happy that this has got us through,

so thank you very much, Tony Singh, you're amazing. You're a star!

APPLAUSE

Dr Ranj, joe, you're gonna be facing off in the final cook-off.

You know, joe... I'm pleased with that, yeah, pleased with that.

LAUGHTER

After the break, Dr Ranj and Joe cook again

to remain in the competition.

Somebody is about to fall at the final hurdle!

Make sure you join us.

APPLAUSE AND CHEERING

Look at that. If you can't stand the heat, get out the kitchen.

CHEERING AND APPLAUSE

Welcome back to the Cooking With The Stars final,

where Dr Ranj and Joe Wilkinson

are about to face the Cook Off to stay in the competition.

The winner goes through to the final battle at the end of the show.

The loser will be leaving the competition.

Ranj and Joe, you will have to follow a recipe

that you've never seen before.

You will then be judged by all eight chefs.

They've been sent to the judging room,

so they will not know who has made which dish.

Now, I can tell you that

this is by far the toughest Cook Off you will face.

Wicked.

To stay in the competition, you are gonna need to cook...

Beef Wellington.

What?

LAUGHTER, GASPS

This is a challenge fit for a final.

First up, they have to make that rough puff pastry.

What we're looking for here is lamination, layering.

Roll it out, do it into three,

turn it, roll it again.

Then the classic mushroom duxelle.

What's a duxelle?

Duxelle is mushrooms, onions, garlic, a bit of thyme.

And then they've gotta get it cooked out.

The duxelle just carries so much of the flavour inside.

Then you have to sear the steak a little bit,

to get some colour on it.

You don't wanna overcook it in the pan

cos it's also going into the oven.

Then they've gotta build it. They're using Parma ham.

You've got to get the duxelle all around the meat.

And then you have to fold the pastry over.

Need to get that Wellington in the oven to cook.

This is really important.

They really need to let it rest.

So once they carve it, we are served a beautiful dish.

Talk about technically difficult, what a challenge, wow.

That is a really, really tough dish.

CHEERING AND APPLAUSE

Ranj, Joe, you have the recipe in front of you

and you have 60 minutes on the clock. Not long.

You are cooking to save your place in the competition.

Very best of luck to you both. Stars...

Good luck, buddy. Good luck, mate.

...get cooking!

CHEERING AND APPLAUSE

ANTON: Come on, Cook Off killer!

Come on, Dr Ranj!

The final Cook Off.

And what a corker of a dish they've got!

Beef Wellington in one hour for a place in the grand final.

Trying to make rough puff pastry —

it's really hard to get right.

We all buy shop bought puff pastry. Not a lot of people have made it.

That pastry has got to be thin.

I have never rolled pastry before.

And, uh, I'm having the time of my life.

If we don't get those folds in there,

we're not gonna get that layering.

We're gonna end up with a stodgy pastry.

I've stopped weighing things again.

Absolutely free styling.

Can't underestimate the mushroom duxelle.

It's a key element.

It's the flavour everyone associates with a Wellington!

Weeds are going in with it. Don't ask me why.

If they take their eye off it, it's gonna burn.

And if that happens, that's gonna flavour their entire Wellington.

Oh...!

I don't know. I think it might be burnt.

Oh, no. Keep going, Joe! Keep going.

He don't like it.

Yeah, I really have burnt this.

My fear is that I do everything right,

and then the beef will be well done.

So much of this dish is gonna be visual.

Parma ham has to be really tight around the beef.

What I'm trying to do is seal it in, so that the juices don't leak out.

This stuff is impossible to get out.

I'm lining ham...

I don't why.

It needs to be super tight, so it cooks evenly.

There probably is a method but they haven't told me it.

Gut feeling. It's all done on...

This is all being done on gut feeling.

Absolutely no idea.

Oh...!

And do you know what? He's actually ahead of Dr Ranj right now.

Yeah.

If you spend too long on the other bits,

you're gonna physically run out of time.

Ah! My hand's seizing up.

And there's a possibility

that we're gonna get some undercooked Wellingtons.

Ten minutes, stars. Ten minutes.

The Wellington's in the oven.

RAN] SIGHS

I just hope I've got enough time for it.

Dr Ran'; has progressed so much.

His confidence has built.

And he now really feels that he could actually win this competition.

Joe has worked so hard to get where he is now.

I would be absolutely crushed if he didn't make it into the final.

I'm happy with these, weirdly.

Three minutes now, stars, three minutes.

SIGHS

I hate this!

They have to get that beef absolutely perfect.

They're cooking!

There's not really much I can do about them.

How're they going to get the pastry crispy and the beef medium rare?

He's got his pies out. He's got his out.

Well done, well done. Look good!

Ah...

Ah...!

One minute now, stars, one minute.

Throw them on, throw them on.

On the plate! The plate's on there!

APPLAUSE Come on, Doctor, that looks amazing!

Get it out, get it out! Quick, quick, quick, quick!

ALL: Ten, nine, eight,

seven, six, five, four,

three, two, one.

Well done. Well than! Amazing! APPLAUSE

CHEERING AND APPLAUSE

Cooking three Beef Wellingtons in 6O minutes,

having never done that before.

I have no idea what's gonna happen

when they cut those Wellingtons open.

Because I have no idea what the meat is like on the inside.

Pastry, all right. Mushrooms, disaster.

If they're into the taste of things that aren't burnt...

in trouble.

Smells great.

Amazing. Yeah.

Wow.

No soggy bottoms.

I know it's the final, but I am... I am just staggered.

EMMA: Judy's star joe has served his Beef Wellington on the green plate.

Pastry's good, meat's not overcooked.

The duxelle is bitter, just before you get burnt.

They cooked it too long, cooked away all of the flavour.

But the pastry is cooked better

and there's better cooking on the steak.

TOM: While the gold plate belongs to Clodagh's star Dr Ranj.

The filling on the gold—plate, lovely thyme hit.

Really, I think it's better seasoned.

The pastry, unfortunately,

it's not quite cooked enough on the bottom for me.

The Parma ham, for me, just works so much better.

On the gold-plate, it look spectacular.

I would be very happy to pay for that at any restaurant.

Gosh, this is going to be so close.

This is to go through to the final.

Shall we make a decision? Yes. Yes.

EMMA: Who will fall at the last hurdle

and who will make it to the final battle?

Joe's green plate or Dr Ranj's gold plate?

CHEERING AND APPLAUSE

Joe and Ranj have done all they can,

but only one of them can remain in the final.

The chef's have been deliberating and they've come to a decision.

But before we find out who is through to the final Cooking Battle

and who is leaving the competition,

we need to know whether Judy or Clodagh

voted to eliminate their own star.

So, Judy, which dish was your favourite?

The gold or the green?

The gold.

Well, we can tell you that the gold... belonged...

to Ran').

Whoops.

Clodagh, we now know that the gold was cooked by Ranj. Yes.

So you tell us, which dish did you vote for as your favourite?

I voted for the gold! Oh, my gosh!

LAUGHTER

Don't get too excited just yet

because there are six more votes that make up the final result.

And we can reveal the star with the fewest votes

and finishing the competition in third place is...

"Joe-.

CHEERING AND APPLAUSE

What? No! APPLAUSE

LAUGHTER

CHEERING AND APPLAUSE

Joe, you just missed out. How do you feel to have finished third?

I've had a lovely time, thanks for having me.

LAUGHTER

Judy, what would you like to say to Joe?

I think you are amazing. I am so incredibly impressed.

I am... Loss of words of how well you've done in this competition.

Thank you. APPLAUSE

So it's Josie versus Ranj for the Cooking With The Stars trophy.

But to win it, they'll face one last massive challenge.

After the break, they're gonna put everything they have learnt

to the test as they create their very own signature dish.

One of them will be crowned champion.

We'll see you after the break.

CHEERING AND APPLAUSE

What are you doing after the show's over? I could go for a drink!

No, I meant next week.

Oh, can't anyway I've got... karate, innit.

Cooking With The Stars: brought to you by M&S British chicken.

Welcome back to Cooking With The Stars

where Dr Ranj and Josie Gibson

have made it to the final battle of the series.

One of them will be crowned our champion.

Yes, indeed. Ranj and Josie, you're gonna have to cook

like you've never cooked before and impress all of our judges

because you're gonna be cooking your very own signature dish.

So this is your last chance to impress.

That's easier said than done, I'm up against Josie!

Yes, you are!

Yes you are!

OK, let's find out what they've both chosen

for their final battle

and exactly what the dish means to them.

I am so glad I took part in this experience.

I have been tested above and beyond. Argh!

# Let's have A little bit of champagne. #

When it all comes together on the plate...

Good enough to be in my restaurant.

...you feel on top of the world.

For my final dish, I am cooking my Nan's roast dinner

with cauliflower cheese.

I absolutely love a roast dinner.

It brings all the family together on a Sunday.

I've chosen this dish cos I lost my nan recently,

so I wanted to dedicate this to my nan.

This would take my nan all day to do. We've got an hour.

We're not going to roast the whole chicken, then, just the crown.

So we're gonna put marinade in there.

It is quite stressful, the thought of trying to do this in one hour.

I've taken on too much here, Tone, haven't I? No, no, it's perfect.

This chicken is in homage, but it's got a Tony twist.

It's got a few different spices in there.

What is that kick? That's fresh ginger

and we've got some harissa in there as well.

If that was my Nan's, she'd... Batter me.

THEY LAUGH

My nan's Cauliflower cheese

was the thing that we looked forward to the most...

Whoa! Right, no, we're still not finished.

...so I've got to get this right for her.

Sometimes when you're doing this, you get in such a fluster,

you can't even remember your name.

Whoo-hoo! The pressure's on.

So, cooking yesterday, it was so stressful.

Um, but I got there in the end. And I was so happy with the outcome.

Look how smooth your sauce is. Yeah.

There is a lot to think about,

but I've just gotta learn to be as fast as I can but as calm as I can.

Cos if I flap, it's game over.

Really good. I wanna cook more family meals.

I wanted to pass skills down to my son, Reg,

which is why I took part in this.

It's, like, yummy! Josie LAUGHS

I've got my mum and three sisters coming round

and I don't do this enough. ALL CHEERING

How nice is this that we are sat round as a family?

It's amazing. It's just like old times, but it tastes even nicer.

It's been a pleasure to teach you,

you've been a fantastic student and this is wonderful. Cheers.

Cheers, guys! To the final!

This has been a massive roller-coaster for me.

I don't want it to look crap! A stunning-looking plate of food.

I've surprised myself. I really have!

Just gotta learn to have faith.

Dr Ranj, I love it.

Yay!

Food was always functional for me, it was fuel.

But now, it's fun.

You're in the final!

Welcome!

Today, I am cooking a plate of Indian party food,

which is going to be some veggie samosas,

a butter chicken curry, some sunshine rice

and a mango and mint yoghurt.

So we've got my two brothers, jaz and Min

and my sister-in-law, Priti, coming over to try this.

I've never cooked for them before, so this will be interesting.

This isn't working.

I kept folding it over and it was fine then.

The samosas are so fiddly to make. Patience, that's what I need.

Welcome to the Ranj Mahal! LAUGHTER

Wow! That looks amazing!

Don't sound so surprised!

No, I think this is, like, the first time you've cooked for us ever.

The inspiration for this dish comes from childhood parties.

Getting together with my family.

Talking about our childhood and the kind of stuff we used to eat...

Yeah.

...there's some pictures here that we brought.

I knew you were going to rustle these... Oh, my gosh!

I think there's a plateful of samosas there.

Indian week for me went OK. I definitely got mixed reviews.

I was never gonna be able to live that down.

But now everything is riding on this. I've gotta smash it.

I think we should make a toast to Ranj.

Whether you win the competition or not, you're a winner.

Fingers crossed!

Ranj and Josie, you have 60 minutes on the clock

and this time you are flying completely solo.

You cannot bang those frying pans

and you cannot have any help from your mentors.

One of you will be crowned our Cooking With The Stars champion.

So, for the last time this series, stars, get cooking!

CHEERING AND APPLAUSE

CLODAGH: Go on, Ranj!

We're throwing them into the big wide world. I know!

And I'm really proud, actually, sitting back watching him cook away

with the speed and confidence. They're at the final.

It's probably a bit stressful in the event at the moment.

Josie's on it, she's doing everything.

This is from somebody that was cooking packet meals

and a roast that'd take her day. Oh!

RONNIE: Give it a rinse, give it a rinse! Three-second rule.

I'd like to win with this. God, my Nan would be so proud.

Maybe someone up there is looking down on us.

You know how hard it's gonna be

for the chicken to be cooked in an hour whole,

so we're gonna take the crown off, we're gonna take the legs off...

OK. ..and we're gonna rub it with the marinade

and just cook the crown.

And even then, an hour is a very tight.

I'm just putting Tony's little mixture, smother that bad boy.

And she's subtly put a bit of turmeric, a bit of ginger,

a bit of soy there instead of salt.

It's more for the colour for the roast. Yeah.

Go, Josie! Oh, she's on it.

My Nan's signature cauliflower cheese

that everybody used to come to the house for.

She basically put leeks in her cauliflower cheese,

a bit of tomato on top, lots of cheese. We like lots of cheese.

Lovely cheese. Josie, it's meant to go in the food!

Sorry, Kel!

Put a tomato on top? I like it.

Go, Nan! Nice! Yeah!

I Say. go, Nan! I Say. go, Nan!

JOSIE SIGHS

I'm so happy about that.

LOWERS VOICE: Psyching him out.

Cor, what a lovely, beautiful dish this is! Love it!

She looks like she's really enjoying herself.

Ranj does look very stressed.

This is the stuff my mum used to make us when we were kids.

Butter chicken is just one of those curries that everybody loves.

It's gotta have kick, it's gotta have flavour.

If these dishes aren't perfect, my mum is going to tear me apart.

HE CHUCKLES

I am about to start making my samosas.

This is quite tricky.

So in the practice, he struggled with making the samosas.

It was something he was very, very nervous about

and he was hoping that he'd be able to gong me in

and I'd be able to do it, but he's got to do it himself.

Really, really important to get a tight seal on these.

If it's not sealed properly, it will burst. It will burst.

I'm happy with that one. That's all right.

Come on, Dr Ran} those samosas are amazing!

Five minutes, now, five minutes left!

TRAY CLATTE RS, ALL EXCLAIM

Oh, well saved!

Oh, my God, my nerves are shattered!

Right, that's it. Concentrate!

Come on, Josie! You can do it!

Two minutes, stars, two minutes! Josie, cut it up.

Come on, Josie, you've gotta get it on the plate.

JOSIE: Oh, God!

20 seconds, stars. 20 seconds! Get the asparagus!

ALL SHOUTING OUT

TONY: And the sauce! Ow, ow, ow!

Right, sauce, OK.

ALL: Ten, nine, eight, seven, six,

five, four, three, two, one!

CHEERING AND APPLAUSE

Yes!

MAURA: Well done!

EMMA: Josie has served up roast M&S chicken with outstanding roasties

cauliflower cheese and proper gravy.

I thought it went exceptionally well

considering I had so many elements to my dish.

I'm hoping that I've done myself proud,

I've done Tony proud and most of all, I've done my nan proud.

TOM: Or will Dr Ranj take the crown with his buttered chicken,

veggies samosas with mint and mango yoghurt and a tamarind chutney?

I put my heart and soul into that dish.

I really, really hope it paid off. Roast dinner versus curry.

Two of the most loved dishes in the country up against each other.

Come on, India! LAUGHTER

Chefs, it is time to try.

First up, it's josie's roast chicken,

with outstanding roasties, cauliflower cheese and proper gravy.

Right, let's get your thoughts. Judy, what did you think?

You have done your nan so proud today.

That cauliflower cheese is beautiful. I love the tomato on top.

To me, that just screams 1970s nan food.

I love being hugged by your nan through your food.

Aw! Thanks.

Jean-Chris top he? Josie, what is your nan's name?

Diana, as in Princess Diana, but Princess of Bristol.

LAUGHTER

But my Nan brought me up, so I wanted to do this for her.

I am about to get tears in my eyes. And you know why?

Because she introduced a slice of tomato into the gratin,

which is a special touch of saying, "Look, I love you." I can see that.

My point is, how did you manage to cook the roast chicken,

the roast potatoes and a gratin in the same oven less than one hour?

Cos she's a star! LAUGHTER

APPLAUSE Thank you!

OK, chefs, next up it's Ranj's butter chicken,

veggie samosas with mint and mango yoghurt and a tamarind chutney.

Mike? So what you cooked today was a joy in itself.

The food is exceptional. The flavour, the heat, it's there.

Great job, mate, well done.

Rosemary?

This looked amazing on the table, seriously.

The samosas are delicious.

I'm so impressed with this, seriously.

It is, quite frankly, fabulous. So, well done, you. Well done.

OK, chefs, for the last time this series,

it is time for you to make your decision.

I didn't think I'd be able to get this far.

I really wanna win.

I want to win. I'm not even gonna lie about it.

I wanna take that golden frying pan home. It's mine!

I've loved this experience.

I thought, I'm gonna go into this, I might not be the best,

but I'm gonna try.

I've come here to do lots of things and one of them is win.

I really wanna win this.

It's taken Ranj and Josie weeks of hard work to get to this point.

Now it all boils down to this.

We can reveal the winner...

...and Cooking With The Stars champion is...

Dr Ranj! SCREAMING

What?!

CHEERING AND APPLAUSE

Don't touch me!

ALL: Aw!

Ranj, congratulations! You are the champion!

Judging by your reaction,

I think it is fair to say that you're quite chuffed?

I'm—I'm—I'm... lost for words!

LAUGHTER

Josie, you're our runner-up.

I mean, you must be pleased, you've done extremely well.

No. LAUGHTER

But I've made a friend for life. Aw!

So, yeah, thank you. APPLAUSE

Let's hear it for our winner of Cooking With The Stars, Dr Ranj!

That's it from us for this series. Thank you to all of our stars.

And, of course, the incredible mentors.

And a massive well done to Dr Ranj Singh. Goodbye!

CHEERING AND APPLAUSE

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