Caribbean Celebration Feast: Fried Dumplings Stuffed with Brown Stew Chicken and Curry Chicken, with Ackee, Lemon and Garlic Callaloo, Plantain, and a Scotch Bonnet and Honey Sauce 

Emily Campbell: "My celebration dish, I'm going back to my Caribbean roots. Every celebration that we have is a lot of food. But the good thing about being a weightlifter is you have weightlifter friends that eat a lot, so you never really have food left over." 

Grace Dent: "So what's cooking, Emily?" 

Emily Campbell: "Fried dumplings. But half is going to be stuffed with brown stew chicken, half's gonna be stuffed with curry chicken. Then we're gonna have a lemon and garlic callaloo on the side, ackee on the side, and some plantain, and then a Scotch bonnet glaze to dip." 

Grace Dent: "Everything in Jamaica is in the house." 

Emily Campbell: "This is what my dad does when we have parties. And so this dish is basically inspired by my dad not being able to cook one dish and always wanting to cook 10,000." 

Grace Dent: "What's your dad called?" 

Emily Campbell: "Trevor." 

Grace Dent: "What a legend." 

Emily Campbell: "The dumplings, the difference in the two fillings that I'm doing: curry chicken is made with coconut milk, whereas the brown stew chicken is quite sweet because it's actually got brown sugar in it." 

Emily Campbell: "You want it to be crispy on the outside, but then soft on the inside." 

Emily Campbell: "I'm going to make sure I make that Scotch bonnet really hot so it burns Giorgio's tongue." 

Emily Campbell: "I know that if I smash it, it will taste great." 

Emily Campbell: "Thank you very much, judges. I feel like it is maybe a problem for the dinner parties now. Everyone's gonna expect extra elevated food, but I've done it in the MasterChef kitchen, so I could definitely do it in my own kitchen now." 

Emily Campbell: "Oh, it's very exciting, isn't it? I think I can taste the Olympic gold. It's the one color that I haven't got an Olympic medal in, so I'm going to have to get a MasterChef gold, aren't I?"