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00:02This week, it's high noon for chefs from the North West.
00:06One or two?
00:07Depends how big your mouth is.
00:09Two scored courses down, three chefs are left in the competition,
00:13and there's just one point in it.
00:15The standard is incredibly high.
00:18I've got a strong me, and I do believe I've got a strong dessert.
00:22Trust yourself, man. Trust yourself.
00:24I've got to make sure that I get to that finals week.
00:26Only two chefs can go through to the next stage,
00:30and judging their main courses and desserts today
00:32is Lancashire's cooking supremo, Lisa Goodwin-Allen.
00:37They have to bring a dish to the past that is absolutely fantastic.
00:42Has last year's North West champ, Jack, met his match
00:45with two talented newcomers to the competition?
00:48It's tough. It puts you out of your comfort zone.
00:50It's going to get tougher.
01:05Jack and Paul are leading with 16 points,
01:08and Daniel is just one point behind.
01:10These three chefs are starring in their own drama,
01:13but which two will get to cook for the judges?
01:16Main course, ready? Ready as I'll ever be.
01:19Yeah, have a great. Good luck, everyone. Good luck, guys.
01:21All the best. Thank you. That's nearly.
01:25This is the centrepiece of the banquet,
01:29the course that everybody wants to get there.
01:32They've got to pull out all the stops to make an amazing dish.
01:38Start with the sauces.
01:40It's going to be tough.
01:41The guys are brilliant at what they do as well.
01:44But I've got a lot to do.
01:56Good morning, sir.
01:58Good morning.
01:58Tell us about your dish, please, Daniel.
02:00So the inspiration is educating Rita.
02:02Willie Russell. Fantastic.
02:04Willie Russell is obviously the screenwriter,
02:06and he grew up 15 minutes from where I grew up.
02:09Oh, really?
02:10The dish is called Roots to Refinements.
02:11Yeah.
02:12The Roots is going to be the scouse pie,
02:13and the refinements is going to be lamb rack.
02:16The lamb rack.
02:17And how are you cooking the lamb rack?
02:19Over the barbecue.
02:19A little bit like I cooked the fish yesterday.
02:21OK.
02:21So, again, there's not really anywhere to hide.
02:23And I see you've got some lamb necks here.
02:25Yeah. So it's the lamb neck that's going to go in the pie.
02:27Right, OK.
02:27So I'm going to salt-bake some potatoes.
02:29Oh, OK.
02:30Do some caramelised onion.
02:31Yeah.
02:31I see you're layering it up.
02:33I need to ask you about gravy.
02:34I'm making jus.
02:36Obviously.
02:36And I'm going to finish the jus with some grilled cucumber.
02:39Oh, OK.
02:40And you've got some fresh herbs.
02:42So I'm going to be making a mint emulsion.
02:43OK.
02:44And serving it on the plate with some hispy cabbage.
02:47What are you worried about?
02:48Is it timing or...?
02:49I think time.
02:50And just making sure that it's seasoned properly.
02:58Chef.
02:59Thank you, mate.
03:07Hello, Paul.
03:08Hi, guys. How are you doing?
03:09Tell us about your dish.
03:10We came on holiday by mistake.
03:12We'd known about it.
03:13It's inspired by...
03:13We've known about it.
03:14Obviously based in Penriff.
03:15So two artwork actors from Camden come up to Penriff
03:18and have a little bit of calamity but lots of booze.
03:21Tell us what you're doing with this lovely array of ingredients.
03:23You've got chicken.
03:23Yeah, so we're basing the actual dish on the scene where we get to the cottage
03:27and we've got no food.
03:29So we'll ask a local farmer for food and wood for a fire.
03:32So he comes and he drops off just a live chicken.
03:35So I've got this incredible chicken from Brampton, North Cumbria.
03:38It's a little bit older.
03:38It's a little bit bigger.
03:39I'm going to make a stock out of the drumsticks.
03:42And the fries we're going to confit and roast the crown,
03:45pretty traditionally, in some brown butter and some chicken fat
03:47and have a crown to share.
03:49OK, Paul.
03:49I'm going to make a little cauliflower cheese.
03:50The carrots.
03:51I'm going to cook in chicken fat.
03:53I'm going to make a sauce which is sort of like based with mayonnaise.
03:56And then, honestly, taking a pomme boulanger.
03:59So what are you most worried about in this dish?
04:01Apart from all of it, I'd say just getting that chicken.
04:04There's so many elements to make it right.
04:05You've got a lot to do.
04:06A lot to pull together.
04:07Oui.
04:08Oui, yeah.
04:20Hey, Jack.
04:21Hello.
04:21What are you making?
04:23What's the title and the inspiration behind it?
04:25It's a reoccurring theme, but it's a waltz and grommet.
04:28It's cracking beef grommet.
04:29What are you actually making?
04:30I'm doing a beef fillet dinner.
04:33So how are you cooking the beef fillet?
04:35I'm going to sear it off in a pan just to get that really lovely caramelisation around it
04:39and then finish it on a grill, so giving it a touch of smoke as well.
04:42The bone marrow is going to add a creaminess to the sauce with some roasted ox tongue
04:46and the beef cheek is going to be pulled and served on top of a carrot
04:50that has been confit and beef fat and topped with pickled carrot as well.
04:54I've got triple cooked chips topped off with Wensleydale cheese.
04:57So it's cheesy chips, but hopefully elevated.
05:00Again, something really comforting, reminds me of home.
05:03And then some braised hispy cabbage because, for me, it's like a hug in a bowl.
05:07What's your biggest fear in this dish?
05:09It's time.
05:10It's time, it's balance, you know, cooking against two fantastic chefs.
05:14Hearing all about the different dishes, there's a lot of nostalgia,
05:16but now it's about elevating these humble nostalgic dishes
05:20into something that is very spectacular.
05:22So best of luck, guys.
05:24Thank you. Thank you, chef.
05:28Just want to try and get as much as I can started.
05:31Oh, God, that was a lot of butter, actually.
05:33Go from there.
05:41Soon I'm going to deglaze it with some baza and vinegar and some chicken stock.
05:48This is chicken fat, butter, truffle, thyme.
05:52Just want to get that skin nice and crispy.
06:01Poe and butter.
06:04A lot's going.
06:05By roasting everything down in a lot of poe and butter,
06:08you dehydrate it to intensify the flavour.
06:11It's what we want.
06:15So let's start with Paul.
06:17The crown is the star of the show, so it's got to be crispy, juicy,
06:22perfectly cooked, perfectly seasoned.
06:24A roast chicken sounds very simple, but he's got to elevate it
06:28into being something quite spectacular.
06:30Is that an invite to yours this weekend?
06:32Any time.
06:33I'd love to have you.
06:35Daniel's dish from roots to refinement.
06:37The sharing pie is a great idea to do,
06:39but he did say to me in the pie he's raising the game.
06:43He's going to be layering it so you get neck, potatoes, carrots,
06:47so he should be able to see those perfect layers.
06:51Now we've got to just pray to the gods that that starts whistling.
06:54Cracking beef grommet.
06:56It sounds pretty cracking to me.
06:58There's a lot happening on this with Jack.
06:59Jack's going all out on this one.
07:01He's been in this kitchen before and he knows what he has to do.
07:05My concern with this is, is it going to be balanced?
07:07Is it going to be too rich?
07:10All three of them are so well matched, shoulder to shoulder,
07:12cooking their hearts up.
07:13It's a fight to the end.
07:15Fight to the end.
07:16Seriously.
07:16Yeah.
07:18Daniel's starting the lamb layer of his educating Rita-inspired
07:22Scouse pie by sweating aromats.
07:26Before adding stock and lamb neck and leaving the pressure cooker to work its magic.
07:32Just need to get all the components working, dough resting, fill them working and hopefully
07:38it comes together.
07:39Potatoes, another layer of his pie filling, are salted and baked.
07:43I think I've had a subtle approach and a slightly different style as opposed to the guys.
07:48I just hope that it doesn't come across again too subtle and that it's still got that punch
07:53that it needs.
07:55Paul starts on one of the vegetable accompaniments to his With Nail and I inspired roast chicken
08:00main.
08:01So this is the carrots, which we're going to cook in smoked chicken fat.
08:04So it's a bit of a play on the Camberwell carrot, which is from the film.
08:08So smoked chicken fat, some garlic, some sage.
08:13Jack is looking for depth of flavour.
08:16He seasons his beef cheeks and browns them in the pressure cooker.
08:20The heavy caramelisation on the beef cheek to build a little bit of flavour.
08:25You can go to celery.
08:27It's building up like a really nice old school like sauce base.
08:35Returner to the competition Jack is North West through and through.
08:40He was brought up in Liverpool, but now calls the Lake District home.
08:45Since Great British menu last year, the restaurant has gone from strength to strength.
08:49Come here.
08:50Reuben's a year older.
08:52We're a lot more popular.
08:53People know where we are.
08:55We're just really pleased with how everything's going.
08:59I think the brief of British cinema is super exciting and I think I can't wait to show
09:05people the dishes I've got that are really going to help celebrate it.
09:09Service, please.
09:12I learned through doing this that Liverpool is the most filmed city outside of London.
09:18Wow.
09:18It's a fact, isn't it?
09:19In the UK.
09:19I think it's largely to do with the resemblance of New York.
09:23I think that's why things like Batman, what you've used to recreate Gotham City and stuff like that,
09:29it's a lot to do with that.
09:29In the banquet, the main course is the one that everyone says that they want.
09:33Is that the pinnacle for you guys?
09:34It's the big boy.
09:35I'd love to be able to take this chicken to the banquet.
09:37The main course is the start of the show, isn't it?
09:40Daniel has made hot watercrust pastry for his Educating Rita-themed scouse pie.
09:46Going to get a chill to rest.
09:49Before vacuum packing hispy cabbage with butter, stock, garlic and thyme.
09:56Paul's serving his Withnail and I-inspired roast chicken crown with cauliflower cheese,
10:01which is next on his to-do list.
10:04This has just been dusted in a little bit of curry salt just to season it.
10:08And also, hopefully, give it a nice golden colour.
10:12He's also making a pea puree.
10:17Messy.
10:19Added a touch of lemon juice.
10:21The lemon juice will just make it a little bit of a bright spark, I'm hoping.
10:27Jack's getting going with a nostalgic accompaniment for his beef.
10:31My research is really fun because I just went to the chip shop all the time
10:35and just stood there and watched them deep-fried chips.
10:38I want to evoke a memory and not just make really nice food.
10:42It's a bold move since Tom Kerridge cooked chips as part of one of his banquet-winning main courses.
10:49There's pressure in the fact that he's been there, done that before.
10:52He's serving them with a dipping sauce.
10:55The malt vinegar, we're going to reduce it and then we're going to make a mayonnaise and fold it back
11:00through
11:00so it tastes like malted vinegar and mayo.
11:07Daniel is reducing the base for his cucumber sauce.
11:10It's tasting very good, actually.
11:12It's coming together well.
11:14But he's less confident when it comes to the scouse pie.
11:17The pie is a risk.
11:1935 minutes is how long it takes once it goes in.
11:22But obviously I need 5, 10, 15 minutes to build it and get it ready.
11:27His lamb neck pie filling has not reduced sufficiently in the pressure cooker
11:31so he separates the liquid and tries to thicken it on the stow top.
11:38After pan-roasting his cauliflower, Paul is cherry-picking the best bits, but he's having problems too.
11:45I'm just going to redo this cauliflower.
11:47It's just gone slightly overcooked in the butter as I was concentrating on something else.
11:50I'm going to probably make the cauliflower touch bigger as well this time.
11:53It's the right thing to do. That's what we're all about.
11:57Jack, meanwhile, has moved on to his sauce, which he's enriching with ox tongue.
12:03It's been brined for two days, cooked for three days.
12:07It's incredibly soft.
12:09Like, the tail is very underused. I think the tongue is incredibly underused.
12:13Hello, Jack. How are we getting on?
12:15Yeah, good. So far, I've done one part of everything.
12:19Yeah? So I think that means it's all right.
12:21So what are you working on there?
12:22I'm just working on my sauce, making sure it's coming down how I want it to.
12:26I want it to be a super-rich beef sauce.
12:28Yesterday was the sauce that was so overpowering on the dish.
12:32Yeah, it's a banquet and you want to have a bit of luxury.
12:35You want to feel satisfied, full.
12:37I want people to feel indulged.
12:39But not overindulged.
12:40No, you've still got, you know, pre-dessert and dessert to go.
12:43I really want to show that this is banquet-worthy and, yeah, I want to win the main course.
12:51Jack's sauce is quite rich and he said he's going to reduce it down even more.
12:54The dish sounds rich itself. I need to see some acidity and I need to see some balance.
13:03The lid's off the stock pot and the beef cheek's nice and soft.
13:06It's just pulling away super nicely, which is what I'm looking for.
13:10I want it to be really tender.
13:14My pie should have been in the oven five minutes ago.
13:16I really need to get this pie in the oven.
13:18He's concerned that the pie crust won't be cooked if he doesn't get it in soon.
13:22If I can get it in in five, it should be okay.
13:25He puts his cucumber on the barbecue to char, then begins layering up his pastry case.
13:33Lamb neck first, followed by potatoes.
13:36A sprinkle of chives and seasoning, then the caramelised shallots and more lamb neck.
13:42Before topping it all with the pastry pie lid.
13:47Behind, behind.
13:56Oh my God.
13:57Bit of pressure there.
13:58That was a struggle.
13:59It was a struggle.
14:00Yeah.
14:01But it's in now.
14:01It's in.
14:02Is this your sauce here, is it?
14:03Yeah, so this is the base of the jus.
14:04Carrots, shallots, garlic, thyme, black pepper corns and then I deglazed with some cherry vinegar.
14:09It's intense, it's got a good acidity, but I'm going to round the acidity off with some chicken fat and
14:14some cucumber to infuse.
14:16Will I taste cucumber or will I just taste it?
14:18You will definitely taste it.
14:18I'm assured you will taste it.
14:20So you have the sauce, your pie's gone in the oven.
14:23Yes.
14:24You say it takes 35 minutes.
14:2535 minutes, yeah.
14:26But you need to be in the pass in 30 minutes.
14:29Yes.
14:30I've put the temperature on up.
14:31I would rather serve you right food than quick food.
14:34I will let you know if I need an extra minute.
14:37Good answer.
14:37I can see a few nerves kicking in with Daniel.
14:40He's turned the temperature up on the pie because his time is running out.
14:44That could be a very dangerous thing to do.
14:46I don't want soggy pastry, I want a perfect pie.
14:50Daniel trims his lamb rack before barbecuing it.
14:55And Paul's new batch of cauliflower is much more to his liking.
15:00Night and day to the other stuff.
15:01Trust yourself, man.
15:02Trust yourself.
15:05Nothing short of perfect is good enough.
15:08Paul, how are we getting on?
15:09It's sort of at the stage pulling everything together.
15:10Chickens in learn slow.
15:12Boulangeres on.
15:13Carrots are at a stage that I'm just going to finish them off.
15:15What have you got here?
15:15So it's just a pea puree.
15:17So basically this is just going to go on the bottom of the plate.
15:19Nice and fresh because it's quite rich.
15:23Hopefully it tastes the peas.
15:26What do you think about that one, eh?
15:27What do you think about that one?
15:31Paul's pea puree was silky smooth.
15:33Quite delicate in flavour.
15:34And he's got a lot going on.
15:36He's got five different garnishes.
15:37So he's going to have to really bring them together
15:39because I want to taste each and every flavour.
15:42Happy that his chicken crown is cooked to perfection,
15:46Paul leaves it to rest.
15:49While Jack retrieves his carrots from the beef fat
15:52and the beef cheeks from the pressure cooker.
15:57Just using the back of the spoon to break up the super soft meat.
16:01It's exactly what we want.
16:03I'm just going to take a bit of the sauce
16:04and this is just going to quickly bind together the ox cheek ragout.
16:08It doesn't look like cat food, so that's the winner.
16:11He turns his attention to the main event on his dish, beef fillet,
16:15pan roasting it again in lots of foaming butter.
16:23It's Daniel's turn to serve first.
16:26You've got three minutes to the pass.
16:28Yes, Chef.
16:29Are you going to be up in three minutes?
16:30No, Chef, I'd like an extra five just to rest me lamb.
16:33I'll give you the five minutes.
16:34Yes, Chef. Concentrate and let's get a cracking dish up, yeah?
16:37Yes, Chef.
16:38Any more than five minutes and Daniel risks losing marks.
16:41The history cabbage is laced with parmesan and anchovy slivers.
16:46You want them to be visible or not?
16:48I kind of want them in between the layers and slightly visible as well.
16:52But visible?
16:52Yeah. Like Batman?
16:53In plain sight.
16:55Mint emulsion is first to the plate, followed by the cabbage.
17:00Running out of time, the all-important pie is retrieved from the oven.
17:06And the lamb is plated.
17:09We've got the plates, we've got the sauce, we've got the pie.
17:11Chef, so you do know that if you're over time,
17:13I will be taking it into consideration.
17:15Yes, Chef.
17:15OK, we are ready for you, Chef.
17:17Right, let's go.
17:18The educating Rita-inspired dish is served seven minutes late
17:22with the cucumber sauce and the pie centrepiece.
17:27Apologies, I was a few minutes late.
17:28You're happy with what you've put up?
17:29Yeah, I would have liked a little bit longer to rest my lamb.
17:32What do we think, guys?
17:33A hell of a lot of work, eh?
17:34Yeah.
17:34A hell of a lot of work in the time.
17:36Yeah.
17:36Incredible of it, they've got it up.
17:37Oh, goodness.
17:39Incredible.
17:40OK, let's go and taste.
17:41Good luck, Chef. Enjoy.
17:51A little snack.
17:53Like lunch.
17:54Is that what you were looking for, you know, the smokiness to come through on the lamb?
17:57The flavour of the barbecue when it comes to the lamb is fantastic.
18:01Coisson on the rack.
18:02Yeah, he's absolutely nailed it.
18:03I actually like that.
18:04That char is quite nice, actually, isn't it?
18:06It just carries the flavour.
18:07You wanted to create layers within the pie.
18:09Do you think those layers are precise enough for you?
18:11It was more to make sure everything was cooked correctly.
18:14The pastry, do you think it's crisp enough for you?
18:16I think the pastry's come out well.
18:18Pastry.
18:19Thanks for banging.
18:19The top is lovely, but the bottom of the pie's not cooked.
18:22To be at an event like a banquet, you think it's elevated enough?
18:26The idea of the pie is to be humble, because that's the clash of the two dishes, if you like.
18:31Do you think the grilled cucumber comes through enough in the sauce?
18:33It just gives freshness.
18:35I don't get loads of cucumber in the sauce, but I get it seasoning it a little bit.
18:39And if you were to score this plate yourself, what would you give it?
18:42I think I would give it an eight.
18:43I feel like it's a high eight. I feel like I've cooked the food well.
18:47I just wish I'd got my timing's correct.
18:50Jack, what would you say?
18:51I think it's a solid eight.
18:53I'm an eight again.
18:54Yeah.
18:59You all right, mate?
19:01Erm, don't know.
19:02Tough.
19:03Over to you two now.
19:04No pressure.
19:06Paul's up next, and whilst his chicken crown is still resting, he browns his confit chicken thighs.
19:14Just eating off his chicken, you're getting nice crispy skin.
19:17He carves the chicken and plates the pea puree.
19:21The carrots are dished up.
19:24Do you want me to garnish with a couple of these crispy sage or just as they are?
19:27Yeah, some of the sage feet, mate.
19:28Yeah.
19:28I'm going to put some chicken skin on there as well.
19:30You've got three minutes to the pass, Paul.
19:32Chef.
19:34And then I'm going to top it with that cheese fondue.
19:36Just be really indulgent.
19:37Nice big spoonful.
19:41Do you ever stop shaking at this part?
19:44Confit chicken thigh is next.
19:46Wilted pak choy and pea shoots finish the dish.
19:50You're due to the pass now, Paul?
19:51Yes, on route.
19:53Wow.
19:54Do you mind moving my cock?
19:55Please.
19:58The dish is presented with the chicken, boulanger potatoes, cauliflower cheese and with Nail and I-esque beer bottles filled
20:05with a chicken and truffle gravy.
20:08Thanks, lads.
20:09What do you think, guys?
20:10I've just booked him in for next Sunday.
20:14Do you think you've felt pressure carving a chicken?
20:16I know.
20:17Proper roast dinner.
20:19Perfect.
20:20Good luck, sir.
20:21Looks great.
20:33The cooking and the flavour coming through on the chicken.
20:36I think it's moist.
20:37I think it's flavoursome.
20:38It tastes like a proper chicken.
20:40The only thing for me which I would have liked to have seen is a crispy chicken leg.
20:44So the cauliflower, you roasted it separately and then you put the custard on the top?
20:48Yep.
20:49In hindsight, taking it out, really coat it in that fondue and then backing and then the cheese on top
20:53would have been a better way to get a nice covering of cheese.
20:56Cauliflower cheese?
20:57It's intense.
20:59It's a real, like, knock-out, put-you-to-bed moment.
21:03The carrots were cooked in chicken fat.
21:05Do you think the chicken fat flavour comes through enough?
21:07It's 100% chicken fat in there, so I think I'd struggle to get more in.
21:10So if you were to score this dish yourself, what would you give it?
21:12I'd go a solid eight.
21:14Jack, what are you thinking?
21:15Er, nine.
21:15What would make it a ten?
21:16I think there needs to be a bit more relief from the intensity.
21:19How about you, Dan?
21:20I think it's a ten out of ten.
21:26How was that?
21:27Do you know what?
21:28When it was on the pass, I thought, this looks banging.
21:30It looked awful.
21:31Yeah.
21:31It's like spins a tacky and stuff like that on there.
21:33If your goal was to create an elevated Sunday dinner, then it was a ten out of ten.
21:39Jack's the last to serve his main course and he prepares the pass with his Wallace and Gromit themed props.
21:49But he's feeling fraught because he's taken his eye off the chips in the fryer and they've overcooked.
21:57They're chips, I'm just going to have to serve them.
21:58I don't have any other choice.
21:59Jack, you've got four minutes to the pass.
22:02Four minutes, yeah.
22:02Are you looking good?
22:03Er, yeah.
22:04Happy?
22:04No, but yeah.
22:06He finishes the beef fillet on the barbecue.
22:08The beef fat carrots are topped with beef cheek and pickled carrots.
22:13The courgette and basil salad is assembled with sliced olives.
22:18Do me a favour, get this little sauce jugs.
22:20Yeah.
22:21Pop a little bit of tongue in each one.
22:23Teaspoon?
22:24Er, yeah.
22:25Next, the troublesome chips are plated.
22:28All over like that.
22:30Like a proper portion of chips.
22:31Yeah, and then Mike will put in the Wensleydale over the top.
22:33You've got two minutes to the pass, Jack.
22:35Yeah, I'll be ready.
22:36The beef fillet is carved.
22:43Papi?
22:44Yeah, yeah.
22:45I thought I need to wear my hat for the music, really.
22:48And Jack's Wallace and Gromit inspired dish is served.
22:52You're like a right bunch of chickens.
22:54Come on.
22:55What do you think?
22:55I can't wait to take a point off and put on this hat on me.
22:59Okay, let's try.
23:01Enjoy.
23:02Good luck, chef.
23:13As you beef fillet come out exactly as you want it.
23:16Yeah.
23:17The actual cookery of the beef, I think, is pretty good.
23:19It's like butter, isn't it?
23:20It's beautifully cooked.
23:21To be honest, the way he cooked it also, it's got massive potential.
23:25Delivery would actually work, wouldn't it?
23:26Delivery would work.
23:27The other beef elements that you've got going on here, the cheek on top of the carrot.
23:31I think if I was to get to do it again, I would probably make the carrot a little bit
23:35thicker, so the pickle's a bit more intense.
23:37It's a little bit overbearing.
23:40That sauce with the tongue and the marrow fat.
23:42Yeah.
23:43That's my only thing, the marrow that's in the sauce.
23:46I would prefer it if it was from a pan or from the grill or something rather than just straight
23:50into the sauce raw.
23:51The chips on the side.
23:52Just a bit more caring how they're cooked next time and a bit more attention from me, but sadly, it's
23:59not the case.
24:00That chip, dark as it may be, in the malt vinegar emulsion.
24:06He's on to a winner there.
24:07I think he's on to a winner.
24:08I might just follow him around in case he's got any on him, do you know what I mean?
24:12So, if you were to score the dish yourself, what would you give it?
24:14I'd probably go for a six or a seven.
24:17Why solo?
24:18Because I just think there's quite a lot of work that needs to be done to it.
24:21All right, how would you score it, Dan? You start.
24:23It's a ten for me.
24:25I think even with the chips just being slightly over, it's a ten because I think it's got everything.
24:29Everything that's competition needs for me.
24:31Doesn't seem to matter, does it?
24:32No, it doesn't.
24:38You've talked about telling me how quick that clock is.
24:40He is.
24:41Speaking of how quick the clock goes.
24:43Nightmare, that.
24:44I thought that was incredible.
24:45He was a ten when I remembered he made me wear that hat, so I'll give you a nine.
24:49Oh, cheers, pal.
24:50So, Lisa, there were three very determined chefs in that kitchen today, weren't they?
24:54I think the biggest thing today was a bit of a time issue.
24:56That clock ticks fast.
24:58Yes.
24:58You've got your work laid out for you.
25:01I think it's going to be close.
25:03Let's see what we've been scored.
25:05Right.
25:13Jack and Paul are tied on 16 points, with Daniel just one point behind.
25:25Chefs, thank you so much for your amazing energy.
25:29There was some epic storytelling and a real display of skill from all three of you.
25:34Daniel, for your dish, roots to refinement.
25:39The rack of lamb was very well cooked, and I really like that light, smoky flavour from the barbecue.
25:45The pie was rustic.
25:47Your pastry looked unfinished on top.
25:50At this level, it needs to have more refinement.
25:54Your hispy cabbage was nicely charred and added a good texture.
25:58The cucumber sauce was a bit disappointing, and that cucumber flavour was very, very subtle.
26:05You were also late to the pass, and I will have to take this into consideration on the scoring.
26:12Paul, for your dish, we came on holiday by mistake.
26:17I really loved your link to the brief.
26:20The chicken served on the crown was beautiful.
26:24However, it was a little bit dry on the outside.
26:28I really liked the cheese custard and the chicken skin on top of your cauliflower.
26:32The only thing I would probably say is mix a little bit of that cheese custard around it,
26:36so it gets in and around the cauliflower.
26:39You need to make a few tweaks, but this dish could be a real contender and go far.
26:47Jack, for your dish, cracking beef grommet.
26:52It screams Wallace and Gromit.
26:55Really original and playful.
26:57The beef fillet was cooked really well.
26:59It was full of flavour.
27:02I really liked the sauce.
27:04It wasn't overpowering.
27:06The beef cheek was soft and inviting.
27:09The chips were in the fryer too long.
27:12For such a rich plate of food, you balanced it really well.
27:16Overall, with a few tweaks, if you take one or two items off,
27:19so you can concentrate on the ones that are remaining,
27:21this could be a banquet-worthy dish.
27:25So, to the scores.
27:28Jack.
27:31I'm giving you...
27:34...an eight.
27:36I loved the energy you brought to the pass with this dish.
27:38It was fun, a little bit crazy, very, very, very Wallace and Gromit.
27:43Daniel.
27:45I'm scoring you...
27:49..a seven.
27:51There are some really strong ideas on this dish.
27:53I think you just got a bit overwhelmed by time.
27:56Pull.
27:58I'm scoring you...
28:02..a nine.
28:03You were reaching for a gold statue with this dish, I think,
28:07and you really are almost honestly there.
28:10Going into desserts is still all to play for, gentlemen.
28:15Good luck, chefs.
28:17Good luck, Paul.
28:20Well done, mate.
28:21Well done.
28:24Told you.
28:26I'm pretty blown away with that.
28:28Close.
28:29Yeah.
28:30And into desserts, man.
28:36Huge day in the kitchen today, to be honest.
28:37I wasn't really expecting a nine.
28:39I'm absolutely over-moon for it.
28:42Got a seven.
28:44Obviously very disappointed.
28:45I know I can do better.
28:47Getting the score I've got has filled me with a bit of relief,
28:49but it's also a bit of a wake-up call to make sure that I really fight for my place.
28:55Now it's time for the pre-desserts.
28:57In the event of a tie, which is highly possible at this point,
29:01the scores are so tight, these rankings will really matter.
29:06Fresh blackberries in.
29:07I just need to get this curd on pretty swift.
29:13Inspiration is film stars don't die in Liverpool.
29:15Was that about Gloria Graham?
29:17Yes.
29:17I'm right, yes.
29:18So my dish is going to be called Traditions Don't Die in Liverpool.
29:21Right.
29:21And I'm going to do a traditional Liverpool tart.
29:23What is a Liverpool tart?
29:24I don't know this.
29:25It's a little bit like a lemon tart, but it's butter and treacle.
29:28What's tricky about this dish?
29:29I'm baking a fresh tart a case.
29:31So it's a time thing?
29:32It's a time, I think.
29:34Daniel lines bite-sized tart tins with Sable pastry and gets them in to bake.
29:41Jack's mixing up a brioche ice cream mix.
29:44Squeeze as much out as we can.
29:46For his pre-dessert, which is once again inspired by the North West James Bond, Daniel Craig.
29:53The dish is called kia-si-no-royal.
29:56Like kia-si-no-royal.
29:57I'm making a kia-royal, but with no alcohol.
30:01Taking all those flavours that you'd find in a kia-royal and putting them all together.
30:05What form is this all going to take?
30:07It's a compote at the bottom.
30:09Yeah.
30:09A brioche ice cream and then covered in blackcurrant wood and blackcurrant powder as well.
30:15Wow.
30:17Paul's also making the base for the frozen element of his pre-dessert.
30:22So here's the honey ice cream.
30:24Merci.
30:25It will accompany a dish inspired by the 60s film, A Taste of Honey, set in Salford.
30:32Pastry's not my strongest point, to be honest.
30:33Pastry, not your natural home?
30:35No, not my natural habitat, shall we say.
30:37So what do you plan to do?
30:39We've got an incredible honey producer up on their Penrith again.
30:42So I shouted about them.
30:43I'm going to marry it with yoghurt and some sea buckthorn.
30:46Quite difficult things to work with.
30:48Sea buckthorn, honey.
30:49Got a little bit of texture in there.
30:50Some toasted oats, which have been toasted with honey.
30:52A little bit of salt in there as well, just to try and lift it.
30:55And then just some of the honeycomb at the bottom.
30:58Daniel's making the filling for his Liverpool tarts.
31:01Browning butter before adding lemon and muscovado sugar.
31:04He passes the mixture and fills the tart cases before chilling.
31:09Tarts looking good done?
31:10Yeah, they look okay.
31:12Jack is creating a fruit compote, heating blackberries and blackcurrants with lemon and sugar.
31:17That is going to be the element that's going to cut through everything and be really tart.
31:21Happy with his ice cream mix, Paul is shunning the soft serve machine in favour of ice cream droplets made
31:27in liquid nitrogen.
31:29You look like my old science teacher.
31:32One minute to go, chefs, one minute to go.
31:35Daniel dresses his tart with fresh raspberry and a drizzle of lemon juice.
31:41Is that nice, Daniel?
31:43Jack carefully places blackberries on top of his compote, followed by blackcurrant wood oil and his brioche ice cream.
31:52And Paul finishes with bee pollen and honey ice cream droplets.
32:06Shall I take them before they start melting?
32:08Yes, please.
32:09All right, see you on the other side, boys.
32:11To add to the pressure, the pre-desserts will all be tasted blind by Lisa.
32:17Oh, wow.
32:18Delights for you, my dear, delights, delights.
32:20Thank you so much, my love.
32:25This one is called Chiasino Royale and it's in celebration of Daniel Craig and 007.
32:33I hope silence is a good thing.
32:35Got any more?
32:37That's interesting.
32:38I feel like it needs to be a little bit more zing in it.
32:40That's super fruity at the bottom as well, isn't it?
32:42It's out of blackcurrant wood oil.
32:43Yeah.
32:44It's quite rich, isn't it?
32:45I thought it was going to be sweeter.
32:49It's called a taste of honey.
32:52Oh.
32:54I like the chew.
32:55It keeps your mouth constantly chewing.
32:57Very successful, that, I think, don't you?
32:59It's quite nice, that one.
33:00It's like a posh canola ball.
33:03I've eaten all of it.
33:04I'm not far off.
33:08This one is called Traditions Don't Die in Liverpool.
33:11One or two?
33:12Depends how big your mouth is.
33:13You probably do it in one.
33:20That's so good.
33:21Incredible pastry.
33:23Quite rich.
33:23A pre-dessert to me is light, not too sweet, one or two bites, zingy.
33:29That's banging that, mate.
33:31Shall we rank them then, please, chef?
33:33So, number three.
33:35Liked it.
33:36It's a bit rich.
33:38Number two.
33:41It's got all these lovely bouncing flavours, but it's one tone.
33:44And then, number one.
33:47That actually is quite an exciting eat.
33:49Every bite is different.
33:51Who do you think made which pre-dessert?
33:53Oh, gosh, now you're testing me.
33:54I'm probably wrong, but I'm going to say Daniel, Jack,
33:58and Paul and chef, you would be absolutely correct.
34:04Seriously?
34:05Bring on the desserts.
34:09Only two chefs can progress, who can enchant, thrill
34:14and try to win Lisa over one last time.
34:17They'll have to reach for the stars in this dessert course.
34:22Good luck, guys.
34:22Cheers, mate. Thank you. Best of luck.
34:26Jack is getting the frozen element of his dessert underway first.
34:30Just going to get the masala ice cream base on.
34:33We need to brew a tea.
34:34Just get the spices toasted.
34:36Cover it over with the milk and cream and let it infuse.
34:41Jack, narrowly in second place,
34:43is using Indian spice combinations in his dish,
34:47inspired by Mancunian director Danny Boyle's Slumdog Millionaire.
34:52The dish is called Follow Your Nose,
34:54and it's from a scene when he goes back to his childhood
34:58and he sees that his friends have been blinded to make them better beggars.
35:02I'm working on the flavours, the spices,
35:04that you would traditionally find if you were going around India.
35:07All right. OK.
35:08It's sort of a riff on a millionaire shortbread.
35:10OK.
35:10The ice cream is a masala tea ice cream.
35:13Underneath it is a chilli chocolate, so dark chocolate,
35:16and then on top of that we have a liquid shortbread,
35:19aerated chocolate, and then a jeera biscuit,
35:22and then cinnamon and orange caramel.
35:24A lot of strong, powerful flavours to balance.
35:27It can be quite divisive, putting a lot of spices into a dessert.
35:32Daniel, trailing by two points, is going for broke,
35:35and again using some unusual flavours in his dessert,
35:38starting with a beetroot tuile.
35:41The inspiration is Fantastic Beasts,
35:44but the dish is called Fantastic Beet.
35:47A large part of the movie was filmed in Liverpool.
35:49Oh!
35:49I'm going to start with a treacle crumble,
35:51a compote made from these beetroots.
35:53It looks like you've cooked and dehydrated them.
35:56Yeah, so you get this really chewy...
35:58It's like a chew-it.
35:59Yeah, almost, yeah.
36:00There's a licorice mousse, and then a cherry and beetroot sorbet
36:03with some tuiles to finish.
36:05Definitely gone for something different, haven't you?
36:07You're either going to love her or you're going to hate her.
36:10Frontrunner Paul is kicking off with his ice cream.
36:14So it's a salty chicory ice cream.
36:15So that is the yolks, coffee essence, some maple syrup,
36:21and then just a little bit of mould and sea salt.
36:24Shaken not stirred, Daniel Craig.
36:26He keeps showing up, doesn't he?
36:28Yeah, so it's going to be a little take on an espresso martini,
36:30sort of like flavours in there, sort of like crossed over
36:32like a tiramisu textures and bits in there.
36:34So I'm looking for lots of layers.
36:36So it's going to be like a chocolate coffee ganache.
36:39Then you've got mascarpone in there, vanilla, some tuile,
36:41a little muscovado sponge.
36:43And then I'm making a salty chicory ice cream to go alongside it.
36:46OK.
36:46I just need to get the balance of that, the right sweetness.
36:48It's not super sweet.
36:50And just bring it all together.
36:52Yeah, so you're pushing yourself.
36:53A bit, yeah.
36:57Jack's chai latte is brewing while he's working on his chocolate,
37:02which he's going to aerate.
37:04So I'm adding olive oil to the chocolate.
37:09So when I aerate it, it'll bubble more
37:12and it'll trap all the bubbles in between the fats.
37:15Jack's dish sounds really interesting.
37:17I mean, it's a huge balancing act
37:18with all those kind of big, bold flavours going on.
37:21But if he does, it could be amazing.
37:26Daniel gets straight to it, finishing his crumble.
37:30Just took it to a nice, sandy texture.
37:33Daniel's dish, fantastic beets.
37:35Do you think this sounds like a coherent dish?
37:37Do you know what? I think it can be delicious,
37:40but he's got to really use his technical ability
37:43to bring it together, because at the minute,
37:45it kind of sounds like a lot of ingredients
37:47that he's putting on there because he likes to use them.
37:50Is it going to be groundbreaking and spectacular enough?
37:53Will people love beetroots at a banquet?
37:56Yes.
37:58Paul moves on to the ganache
38:00for his James Bond-inspired dish.
38:03Milk, cream, espresso, glucose in a pan.
38:07So I add gelatin and pour it over the chocolate
38:09as soon as it comes up to a boil.
38:11Just need to make sure the coffee flavour's in there.
38:14Paul's there shaking, not stirred.
38:15You know, he's got that kind of tiramisu-y,
38:18espresso martini flavours going on.
38:20You want to see those individual kind of layers
38:22building together and then working together
38:25in harmony and flavour.
38:28Jack's heating glucose and sugar,
38:30the beginnings of an orange caramel.
38:34Reduced orange juice.
38:36So it's going to add a bit of freshness back to it.
38:38A little bit of smoked salt.
38:40Give us a different note.
38:41So, because it's so sweet,
38:42you can do sweet and bitter together.
38:44He makes a liquid shortbread
38:46by blitzing crumbled baked biscuits before freezing.
38:50You know if you had cookie dough?
38:52Well, this is the shortbread version.
38:55In we go.
38:57Daniel's making his mousse
38:59by simmering cream and licorice.
39:01Cooking the custard up to 84
39:03and then I'm going to set it with some gelatin
39:05before we whip it.
39:07He's serving his fantastical dish
39:10with a beetroot compote.
39:14They've been frozen to change the sugar structure.
39:16Roasted and then dehydrated really slowly
39:18till we get the achieved texture.
39:21He mixes it with fresh cherries
39:23and adds a sweet and sour liquor.
39:31Next on Paul's list is his muscovado sponge.
39:35So we've got flour, walnuts, hazelnut
39:38that's all ground up.
39:40Just combining the rest of the ingredients in
39:42and I hope he gives it a nice light sponge.
39:44Juggling many elements,
39:46he's using the ganache
39:47to make Casino Royale style poker chips.
39:51Steady hand.
39:56Paul moved to the Lake District six years ago
39:59and is now a devotee of the landscape
40:02and the produce it provides
40:04his restaurant forest side.
40:08We've got a beautiful kitchen garden
40:10where we take as much as we can from it
40:11as well as sort of like using the local farmers
40:14and as much as we can from the area.
40:17Cooking from nature, cooking with the seasons,
40:19you've got to believe in it if you're going to cook it.
40:21I think it's really important.
40:25Do I ask what it takes to get to a banquet?
40:27I hope so.
40:28I really hope so.
40:29I think it will be an incredible achievement
40:30and I'm going to do everything I can to make it happen.
40:33Service, please.
40:37Jack sets his chai masala ice cream to churn.
40:41Er, yeah.
40:43It's just dripping from the top.
40:45It's going to stop as soon as it starts getting a bit colder.
40:48He makes a custard base for his cremo.
40:51So we've infused the custard with chilli.
40:54It's going to be spicy.
40:56So the thicker the custard, the richer the cremo will be.
41:00Ha!
41:00I hope.
41:02He blends the custard with chocolate and leaves to set.
41:09Ice cream machine.
41:12But yeah, it's looking pretty good.
41:14It's going to be really smooth.
41:15Very happy with it.
41:22Jack, how are we getting on?
41:23Good, yeah.
41:24I'm at that point where everything's just starting to finish all at the same time.
41:27So what have you got here?
41:28So this is like a cookie dough, but it's shortbread.
41:31You'll have the cremo, which is hopefully defrosted,
41:35and you'll have these sharp bursts coming through from the liquid shortbread.
41:39Interesting.
41:41Oh, I hope that's a good interesting.
41:44His tuile mixture is now solid and ready for the next stage.
41:49So this tuile is going to keep the cremo away from the ice cream.
41:54Meanwhile, Daniel's licorice mousse mixture is giving him cause for concern.
41:59Just a bit conscious of the texture.
42:01Just ever so slightly feel that it's split.
42:03Just added some fresh cream, just to give it a little bit more chance of whipping up.
42:09His cherry sorbet is a different story, however.
42:13Really happy. Texas is great.
42:19After years of working abroad, Daniel returned home to Liverpool in 2023 to head up his own restaurant, Nord.
42:30Chefs put a lot of work, a lot of energy in.
42:32Your home life, your family life is affected because of how much goes into this industry.
42:37Getting to the banquet would mean you've got something to showcase for all that hard work, all that effort.
42:43Me dad used to always say, you don't go in the ring unless you're ready.
42:46I'm 31 years of age.
42:48Been doing that a long time now.
42:50So I should have the tools to be able to hold my own.
42:55Service.
42:59How are we doing, Daniel?
43:00It's actually coming together.
43:02Yeah? Good.
43:03Yeah.
43:03So what have you got here?
43:04It's fresh cherry and preserved beetroot with sweet and sour syrup.
43:09What's your main concerns with this dish?
43:11Just making sure it looks great and it's complex in its flavour, but it still feels like a big cuddle,
43:17like a dessert, I think.
43:19Now baked, Daniel crushes his treacle crumble ready for service.
43:24I think if Daniel focuses on the rest of his elements, like he has done with his compel, he could
43:29bring together a really good dish.
43:31And it sounds really interesting.
43:34This is going to be our cream, like our little tiramisu base.
43:37Paul folds the cream into mascarpone, icing sugar and vanilla, but all is not well.
43:43The fat's just split out of it. I'm going to do that again.
43:46It's super simple. Not the end of the world.
43:50It's better news for the chocolate poker chips.
43:54This is a little bit like the centrepiece of it, so having this done is a relief.
44:04How are we looking, Paul?
44:05I feel good.
44:06So what have you got here?
44:07Just a little bit of a mascarpone cream chef.
44:08So it's just cream, semi-whipped, mascarpone, vanilla and then just some coffee liqueur.
44:13Essentially the base of a tiramisu.
44:14So you're confident?
44:15I wouldn't say confident, absolutely not at all.
44:17I feel all right.
44:18I feel happier than I did 20 minutes ago.
44:21Paul shapes the tuiles and coffee jelly ready for service.
44:25It's interesting with Paul's dish because the coffee and the mascarpone cream, the liqueur, it was so subtle.
44:30So he needs to bring a bit more coffee flavour through.
44:34Jack's first to serve his slumdog millionaire dessert, but he's not happy with his tuiles.
44:40The tuiles are just a little bit too thin, so I'm just going to do them again.
44:43They only take three minutes.
44:44I'm just going to re-blend it and then reset it up.
44:51First into the bowl is the orange and chilli chocolate cremeaux.
44:55Jack, you've got four minutes to the pass.
44:57Yep.
44:58The mark two tuiles are next.
45:01This is a lot better than what I thought it was going to come out as.
45:04Followed by cinnamon orange caramel and liquid shortbread.
45:08Two minutes to the pass, Jack.
45:10Yeah, I'll be ready.
45:11And chunks of aerated chocolate.
45:14The arrow looks banging there.
45:15Yeah, the arrow's come out pretty good. Super light.
45:17I'm just eyeing up the bowl for when you're finished.
45:19Yeah, I've made quite a lot.
45:21Chai masala ice cream feathered with more caramel.
45:25You happy with your ice cream, Jack?
45:26If anything, it's probably better than what I've practised it.
45:29The aromatic spices are set smoking and the dish is served.
45:39Lovely. Smells great.
45:41You look happier than you were when you started.
45:43Yeah, yeah.
45:44Wow, that's the relief, isn't it?
45:45Yeah, yeah, you got it off and it's here.
45:47All right, what do you think, boys?
45:48Yeah, it's incredible.
45:49Looks great, yeah.
45:50Perfect. Enjoy.
45:51Thank you, Chef.
45:53After you.
46:07In the ice cream, do you think the chai masala's coming through enough?
46:11Yeah, I do.
46:11I think it's not too bitter, which is the problem.
46:13If I made a, you know, with the tea, it's almost like a bit of a sweet milk, but without
46:17being too overpowering.
46:18So in the chai masala?
46:20Yeah, I'm getting the spice from that.
46:22That's really nice.
46:23Gently.
46:23The liquid shortbread, do you think it's adding to the dish?
46:25I think it gives you the sweetness where the biscuit is lacking the sweetness.
46:31Orange and cinnamon caramel, do you think that's kind of enough acidity to balance the dish?
46:36It is about the spices and it is about the chocolate more so, and I just added it for a
46:41little bit of a freshness note.
46:42The chocolate is the dominant flavour, it's really indulgent and rich, and I think, which maybe masks wear spices a
46:48little bit, to be honest.
46:49Most people like chocolate, right? So, I think it's a nice, elegant way to finish a banquet.
46:55If you're a chocolate lover, you'd love, like...
46:57Oh, I think 100%.
46:59And if you were to score this dish yourself, what would you give it?
47:02I'd give myself an eight for this.
47:05I'm going to get a score from you.
47:06I'd have to say it's a nine.
47:07I'm going to go nine because I really like it.
47:09I just think it needs to work on that balance a little bit.
47:18How you doing, mate?
47:18I'm really happy.
47:19Solid.
47:20Cheers.
47:22Daniel's next to serve, in carefully demoulds delicate beetroot and cherry flavoured butterfly tuiles, before starting plating with the treacle
47:32crumble.
47:35It's not heavy intrigue, it's just...
47:37Giving you the dark note.
47:39Cherry and beetroot compote, yeah.
47:41Daniel, you've got seven minutes to the pass.
47:43Probably going to be a little bit early, if that's OK.
47:45You sure?
47:46Yeah, it's not me being arrogant with my time, I just... I am ready.
47:49OK.
47:51What's that, Dan?
47:52This is the licorice mousse.
47:54A rocher of cherry sorbet is next.
47:58Then the butterfly tuiles.
48:06The dish is served in magical Fantastic Beasts suitcases.
48:11Oh, great.
48:14You pleased?
48:15I am, yeah.
48:16What do we think, guys?
48:17I think it's incredible.
48:18Absolutely incredible.
48:19Can't work out what the film is.
48:22He's funny, he's a comedian as well.
48:25OK, let's go.
48:27Good luck, chef.
48:39Your treacle crumble at the bottom, is that giving enough texture through the dish for you?
48:43I do think when you get all the way down, you get everything on one spoon, the treacle's really texture.
48:47It's not what I expected.
48:48I was expecting, like, it to be massively sweet to start with, but it's not, which is really nice.
48:54Do you think the flavour of the beetroot's coming through enough?
48:56Throughout the sorbet and everything, you do feel enough beetroot.
48:59The beetroot, I think, has got it balanced really well.
49:02Yes.
49:02I like the beetroot.
49:03The licorice mousse, is that the kind of texture and set that you wanted to achieve in the dish?
49:09Yeah, I think I almost wanted it to be, like, a really lightly whipped cream or custard-like.
49:14It's delicious, the licorice, but nothing can really break through it that much.
49:18Do you think the sorbet is adding to the dish?
49:21Yeah, I think so.
49:21The sorbet's melted into the mousse, so you just get a soupy puddle.
49:26I think if that had a bit more texture, it'd be banging.
49:29If you were to score this dish yourself, what would you give it?
49:32I need a ten. It's the only thing I can score today.
49:35What would you score it, Paul?
49:37Me, I'd go a strong eight.
49:38Jack?
49:39It's a minimum eight.
49:40The scores are tight. Do you think you've done enough?
49:43I think I've done enough. I can't do no more.
49:53You're worse than the judges, I never know what you're thinking.
49:56How's it?
49:58We'll see, won't we? I don't know.
49:59Class, mate. Good luck with yours, mate.
50:02Don't mess it up, whatever you do.
50:06Paul's dessert is the last dish of the day.
50:10He decorates his James Bond poker chips with a red cocoa butter spray.
50:14Yeah, the crown's really popped.
50:20He begins plating his shake-and-not-stirred take
50:23on an espresso martini in his poker-themed boxes.
50:27Sponge at the bottom, flat side up.
50:29Yeah.
50:31Next, the chocolate tuile.
50:33Followed by mascarpone cream.
50:36God, I feel as if I'm back at school.
50:37Do you want to go put a little bit of finger line on each, Jack?
50:40How long's he got?
50:41He's got 12 minutes.
50:42Wait, I'll go slow.
50:44Can you put this coffee jelly on?
50:46So, five layers on, please?
50:48Five, yeah.
50:48Is it the same layers again?
50:49Yes.
50:50So, sponge, tuile, cream, lime, coffee.
50:55The poker chips finish the stack.
50:58Paul?
50:59Yeah.
51:00And the dish is served with the salted chicory ice cream.
51:04You want it locked or not?
51:05Yes, please.
51:06How are you looking, Paul?
51:07Just coming to a pass, Chef.
51:08Okay.
51:15How are you feeling?
51:16I'm glad it's over.
51:17I hated every minute of that.
51:18Honestly.
51:20I'll be honest.
51:20I love your honesty.
51:21Do you know what?
51:23I've quite enjoyed all week, but then that was horrible.
51:25Brilliant.
51:26Well done.
51:28Wow.
51:29Wow.
51:29Amazing.
51:30What do you think, guys?
51:31Looks amazing.
51:32Looks great, doesn't it?
51:35Good luck, Chef.
51:47Do you think the sponge has got enough flavour in it?
51:50Yeah, I think the nuts in there help it.
51:52I was quite happy with the sponge, to be honest.
51:53I would have liked to have seen, like, an alcohol in it.
51:56I think it's lacking moisture.
51:58And what about that flavour of coffee?
51:59Do you think it comes through enough?
52:01I think the balance is actually all right with the ice cream next to it,
52:04because that ice cream's got, it's quite punchy.
52:06Any more, it would have been overbearing.
52:08The ice cream, I love.
52:10I think it's really clever.
52:11I like that dark sugar flavour, but it's not over sweet.
52:15And I like the texture of it, so...
52:17The texture of the ice cream is incredible.
52:19The poker chip on top, that's the set white chocolate
52:21with the chocolate ganache in there.
52:23What about the strength of the chocolate?
52:24I think the chocolate comes through enough,
52:26and it's got a little bit of coffee in there as well, just to centre.
52:29It's very, very rich, I think.
52:30I can't imagine having a whole one.
52:33If you were to score this dish yourself, what would you give it?
52:37I'd go a seven on this one.
52:38What would you deduct these three points from?
52:40A bit more acidity and a bit more snap on the poker chip.
52:44I'd go a seven.
52:46Probably a seven.
52:47Do you think you've done enough with this dish?
52:49I'm really not sure now, to be honest.
52:56BELL RINGS
52:57We all look well.
52:59All right.
53:00Done, made you through.
53:01Oh, cheers, mate.
53:02Well done.
53:03Cheers, guys.
53:04How did you feel?
53:05Horrible.
53:06Yeah, I didn't enjoy that.
53:07Didn't enjoy that one, to be honest.
53:09It's been really tough, close competition.
53:14We pushed each other all the way.
53:16Yeah.
53:16Paul not reaching his goal leaves the other two in quite a different position.
53:20It does, you know.
53:22Jack and Daniel brought two, you know, great dishes.
53:25I mean, a lot of personality in there.
53:27They were balancing some big, bold flavours,
53:29and a lot of decadence within their food.
53:31We may see some levelling up here.
53:33Mm.
53:33Right, so let's go see what Chef says.
53:36Right.
53:46As the scores stand, Paul is in the lead with 25 points, Jack is on 24,
53:52and Daniel is just behind on 22.
53:59Chefs, I want to say, first of all, we really appreciate your commitment
54:03your dedication and your talent.
54:07Jack, for your dish, follow your nose.
54:10The chocolate creme-o was rich, delicious,
54:12and I liked the subtle chilli notes that came through.
54:17The ice cream was well balanced,
54:19and I got those lovely spices from the chai masala.
54:22I enjoyed the orange and cinnamon caramel, but I just wanted more of it.
54:27You had a tuile on there, but it didn't bring enough crunch.
54:31The liquid shortbread was well made.
54:34It brought sweetness.
54:36You evoked the spices in the setting of Danny Boyle's film.
54:40I think you need to dowel this up and ramp the story home even more.
54:46Daniel, for your dish, fantastic beets.
54:50I loved the suitcase presentation and the celebration of the beetroots.
54:55I liked the texture of the compote.
54:57The dehydrated beetroots were chewy, and they added an extra dimension.
55:03The licorice flavour in the mousse was well balanced.
55:07However, textually, it needed to be more set,
55:09because when the sorbet melted, it became a puddle, which was a shame.
55:14This affected the dish.
55:19Pull for your dish.
55:21Shaken, not stirred.
55:22The casino royal presentation was great and set up huge expectations.
55:29However, when I dived in with my spoon, there was no distinct layers.
55:34The chocolate disc on top was very rich and bitter.
55:38There was no snap on it and it was very greasy.
55:42The mascarpone cream didn't work.
55:44It was split and it was too heavy.
55:47The sponge was well made, but you need to soak it in a coffee liqueur.
55:53You need to rethink the overall construction of your tiramisu espresso martini.
56:00And inject more decadence and luxury into it.
56:06So, to the scores.
56:08Jack.
56:11I'm giving you...
56:14..an eight.
56:16The sensory experience was really quite extraordinary.
56:19It was something of a revelation. Congratulations.
56:23Daniel.
56:25I'm scoring you...
56:29..a seven.
56:30I absolutely loved the innovation on this dish.
56:33You balanced it all very beautifully.
56:36Paul.
56:38I'm scoring you.
56:42A six.
56:44Dessert is just not your favourite part of the kitchen, is it?
56:47Absolutely not.
56:48Take on board what Lisa has said to you.
56:50It's definitely fixable.
56:52Yeah, 100%. Thank you.
56:53So, that means Jack, you were on 32 points.
56:58Paul, you were on 31 points.
57:01And Daniel, you're on 29 points, which unfortunately means you're going to be leaving the competition.
57:07It's a wonder and a delight to have you in the kitchen.
57:09I hope you'll come back.
57:11Well done, Daniel.
57:12It's been great to taste your food.
57:14So, you guys, best of luck tomorrow.
57:18You've got some tough judges in there.
57:21Take on board the changes and smash it for the North West.
57:24Well done.
57:25Thank you very much.
57:25Well done, guys.
57:26Thank you very much.
57:28If I was going home because I'd made a mistake or something wasn't right, then you guys cooked some amazing
57:35food.
57:36Thanks, man. It's been an absolute pleasure.
57:37Thanks, man.
57:38Pleasure.
57:41I'm leaving with me head held high.
57:42I certainly don't feel no shame in them going forward and not me.
57:47I've done well this week to keep them on their toes.
57:49I'll be honest at the moment, feeling a bit annoyed with myself, the execution of the dessert.
57:54Sort of like it really wasn't where it should be.
57:57New day, start again.
57:58To win, it'll take everything I've got.
58:02It's a bit of a shock to make it through to the judges.
58:04This week has been incredibly tough.
58:07The standard's been incredibly high and it's going to get tougher.
58:10You've got two exceptional chefs going through to cook to the judges tomorrow.
58:14They've really got to impress and I couldn't call who's going to win it.
58:21Some days are on your day, you know.
58:23Don't let it throw you, darling. You're going to be fine.
58:25I don't know what to do.
58:28This week has been a
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