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00:01This week, chefs from the Central England region go into battle.
00:05We're not messing around today.
00:07It's getting a steam on here.
00:09Two scored courses down, three chefs left in the competition.
00:13Nice.
00:14We're just three points between them.
00:16There's no room for error whatsoever.
00:18Only two remaining chefs can go through to the next stage.
00:22I just need to get more focused.
00:23Yesterday's veteran Spencer Metzger...
00:25This is my first ever 10 that I've given on Great British Menu.
00:28..has passed the baton to another acclaimed chef.
00:32I was not expecting that.
00:34No, real careful.
00:35Leaving the competition for returner Louisa...
00:39Singing.
00:39..and two talented newcomers...
00:42Yeah.
00:42On fire.
00:44..wide open.
00:45Everything's on a knife's edge right now.
00:49Go!
00:49Look at that!
00:51Hey!
01:04Nikita is ahead on 17 points.
01:06Ash is on 15.
01:08And Louisa is just behind on 14 points.
01:11Let's hope today they make more spectacular movie magic.
01:15Hello, chefs.
01:16How are you feeling?
01:17Good.
01:18Well rested.
01:19Well rested.
01:19Yep.
01:20Yeah, as much as it can be.
01:21I'm sure about that, Ash.
01:22No, I'm not sure.
01:23No, not really.
01:24I'd like to keep you on your toes here at Great British Menu.
01:26Keep you guessing.
01:28Keep you thinking.
01:28You may notice I'm missing something.
01:31There's a person missing.
01:32Oh!
01:32That is because Spencer has had to go back to his restaurant.
01:39But never fear.
01:40Ooh.
01:40What a lovely surprise for you.
01:42Ooh.
01:42In the shape of a Michelin-starred Brummie.
01:47Deciding which two chefs will make it through to Judge's Chamber
01:50is winner of the banquet main course in 2023, Tom Shepard.
01:57Hey, Chef.
01:58How are you, ladies?
02:00Hi.
02:00You good?
02:01Yeah.
02:01It's a cliche, but obviously everyone wants the main course.
02:04Just make sure there's no stone unturned.
02:06I just can't wait.
02:07I'm so excited to be back.
02:09Good luck, ladies.
02:10I was not expecting that.
02:11No, that was real.
02:12Never let them know in the next move.
02:14Real careful.
02:16I just want no stone unturned.
02:18I want every single element of those dishes to be the best they possibly can.
02:21First thing I need to do is get my sauce on.
02:23Get my sauce on?
02:25Everyone needs to get the sauce on.
02:27Get the sauce on.
02:28With only three points between all of today's chefs, it's anyone's competition.
02:34Ooh.
02:36Hello.
02:36What's the inspiration and the title of your dish?
02:38So the title is Lama Mia.
02:41Okay.
02:41And it's inspired by...
02:43Including the title, yeah.
02:44It's gonna guess.
02:45It's inspired by Mamma Mia.
02:47Yeah, yeah, yeah.
02:48But the actual inspiration is Dame Julie Waters from Birmingham.
02:53Legend.
02:53She plays Rosie in Mamma Mia and the film is set on the Greek island.
02:59So I'm doing like a Greek main course.
03:01So I'm doing lamb rump, scored fat rendered and then cooked medium.
03:05And then I've got lamb shank, which I'm gonna do into a moussaka.
03:09Bechamel foam on top of that.
03:10Got red pepper and olive oil puree.
03:12And a bit of goat's curd.
03:14Making sauce is my favourite thing to do.
03:16So I really hope I can pull that off in the time.
03:18I've got my lamb bones.
03:19I've got my stock.
03:20And hopefully it's a nice sauce at the end.
03:22I wouldn't say there's a prime cut in here.
03:23So I'm really interested in how, obviously, that delivers in texture.
03:26Yeah.
03:26How you bring all those elements together.
03:28We'll see you on the path, chef.
03:29Good luck.
03:31I've just gotten my celeriac puree on the goat.
03:35It's gonna sweat in the butter.
03:37Ice and low and slow.
03:39Hey, chef.
03:40The title for this dish is A Dream Within a Dream.
03:43And the inspiration is the film Inception.
03:46For a change, I am stepping away from Birmingham.
03:48We're moving to Staffordshire.
03:50Two of the lads who worked on the visual effects for the film.
03:53And they actually won an Oscar for it.
03:54So my whole point with this dish is taking several parts of the duck.
03:58So you keep going into these different iterations of duck.
04:00I'm actually gonna split the crown so I can get really even cooked
04:03all the way around the breast.
04:05I'm taking the fillet, the offal, the liver and the heart.
04:08Amazing.
04:08And I'm making a little skewer with those.
04:11Then for garnish, we've got some Hen of the Woods.
04:13I'm barbecuing those too.
04:15Nectarines?
04:15Yes, the nectarines I'm going to poach in some warming spices,
04:19vanilla and then rooibos.
04:21And then the legs, I'm gonna lock those off,
04:23give them a quick barbecue,
04:25and then tear them to serve with the celeriac crisps.
04:28What is the most worrying thing on this plate, then?
04:30It's the duck.
04:31Getting all those different parts cooked properly.
04:33Is there a source of the dish?
04:34I'm actually gonna make a jus gras.
04:36Sounds absolutely delicious.
04:41So the title is Dinner at Pemberley,
04:43and it's inspired by Chatsworth House in Derbyshire.
04:47I'm from Derby, so Pride and Prejudice popped straight into my head.
04:51So I'm doing a feast fit for the halls of Pemberley.
04:55I'll cook the meat quite classically.
04:58Just the wampkins, obviously, are pretty large.
05:00How are you actually gonna cook the pork?
05:01I'm actually gonna take off the belly part and cook that separately.
05:04Okay, beautiful.
05:05And then cook the chops on the bone.
05:07And then I'll be doing a pie.
05:09That's amazing.
05:09Filled with pork, chicken, tamarind.
05:11And on the plate will be something called sweet corn chevre,
05:13which is blended sweet corn with mustard seeds, curry leaves, a bit of spice.
05:18There'll be a green chutney, so maybe coriander and mint.
05:21And then there's some roast carrots in a sesame masala.
05:24And potato pettis stuffed with sweet corn.
05:29What are you most nervous about?
05:31Definitely the pie.
05:32Okay.
05:33It does work if I get it in first thing, basically.
05:36So you've got a lot of work on your hands.
05:40Yes.
05:41Good luck, chef.
05:43Ash starts a poaching liquor of cinnamon and star anise for nectarines.
05:48They're just gonna cook way quicker without the skin.
05:52Nikita gets cracking on a Madeira sauce base.
05:56Just wanna get a nice colour on them.
05:58And then mushrooms and shallots.
06:02Then the Madeira, which I already have reducing, followed by the stock.
06:06I'm gonna butcher this stock very, very quickly.
06:10Ash is onto a duck fat sauce.
06:12I need to get my little bones on for my zougra.
06:16We're not messing around today.
06:18Ash's dish, dream within a dream.
06:20She's making a little skewer, isn't she?
06:22Oh, it's so exciting.
06:23She was using a whole duck.
06:24Mm.
06:24I'm really excited to taste each individual element.
06:27I love the sound of the celeriac bread sauce.
06:30So what is the biggest worry?
06:32She's doing a jus gras.
06:33Sauce is one of my most important elements to any dish.
06:35It has to deliver on everything.
06:38Luisa's cooking down red peppers for a puree.
06:41Getting a steam on here.
06:43Whoo!
06:44And sweating carrots, celery and onion for a lamb sauce.
06:48I'm very excited about this dish.
06:50I love it.
06:51And I think it will look great if I execute it properly.
06:54Luisa's dish, llama mia.
06:56The lamb cooking on the rump, I think, is essential.
06:59Fat needs to be rendered.
07:00Main worry, I think, is the resting period,
07:02but not to overcook it as well.
07:04I've got the faith.
07:05I'm just concerned just to see how the texture is with that.
07:07Yes.
07:08Something that's running good over there, Luisa.
07:11How are you?
07:12Getting on?
07:12Yeah, you?
07:13Yeah, yeah.
07:14The chefs in there are extremely skilled,
07:16but can we then take it to that next stage
07:18and ensure that we create a dish in the central region
07:21fit for a banquet?
07:22I think we can.
07:23Let's do it.
07:24Come on.
07:25Luisa blends kalamata olives,
07:28anchovies, garlic and capers for a tapenade.
07:31Some parsley going in and a tiny bit of lemon juice.
07:37And sets in olive-shaped moulds.
07:39My hands are shaking.
07:45This is my base, my moussaka.
07:48I've got some shallots that I'm going to sweat off.
07:50I'm going to add some garlic, tomatoes,
07:52cinnamon, oregano, lamb stock and tomato puree.
07:57How do you guys feel about the banquet being at Liverpool?
08:01Let's just get to the judges' chambers first.
08:03Nice heads up.
08:05I mean, Tom Sheppard just knocked it out of the park in his year,
08:08didn't he?
08:08He absolutely did.
08:09It's a bit intimidating.
08:11Nikita makes a hot water crust pastry for a braised pork cheek pie.
08:15So it's just water, butter, lard, flour, salt.
08:21I just need to get it nice and tight.
08:24As she fills with braised pork cheats in Madeira sauce.
08:28It's a wet pie, so it is a saucy.
08:30So it does leak out a little bit.
08:31But hopefully, yeah, it'll just taste great.
08:34And topped with the sweet corn, tamarind and chat masala mix.
08:39Ash gets to work on her duck.
08:42These are my duck breasts.
08:43They're on the bone still.
08:44I'm going to cook it on the barbecue
08:46and obviously I want as much control as possible.
08:49And the beginnings of a duck leg confit.
08:52I'm breaking these legs down slightly so they cook faster.
08:55And they need as much time as possible to do their thing.
09:03The carrots look perfect.
09:04And they're just going to get tossed in the masala and then reheated.
09:08She fries chickpeas, curry leaves and sesame seeds.
09:11So this is like the masala that the carrots are going to go on.
09:14God, my brain.
09:17Roasted aubergines will be added to Louisa's moussaka.
09:20So a little bit of oregano.
09:22Packed loads of flavours, this aubergine.
09:31I don't think my moussaka's got enough cinnamon taste coming through,
09:35so I'm going to add a bit of cinnamon to it.
09:37Set olive tapenade spheres are coated in a cocoa butter glaze.
09:42You've got a hard shell, innit?
09:44Yeah, it's like a surprise element.
09:50Nottingham-based Louisa's passion for cooking
09:52started in her granny's kitchen.
09:55And she worked in Michelin-starred restaurants
09:57before striking out on her own.
10:00My proudest moment today is setting up my own business.
10:05Mainly I focus on private dining tasting menus.
10:09I loved cooking at home when I was younger.
10:11I'm the eldest of four.
10:13And I used to cook with my mum and my granny.
10:15I feel like it's very important that I serve food to my guests
10:19that I absolutely love too, that I'm passionate about
10:21because I do think that reflects highly in what you do.
10:26I love using new ingredients and new styles of cooking
10:30that surprise you in a way.
10:31You look at it and you're like, what is this?
10:32And then you eat it and you're like, whoa.
10:34I wouldn't say I'm a complete rule-breaker,
10:36but I do like to bend the rules every now and then.
10:38And I think there's so much potential
10:41with how you can bring dishes to life.
10:43And I love a good film myself.
10:46So, yeah, I'm really looking forward to it.
10:55As soon as I turn around, my sauce is going to go over.
11:00I knew that was going to happen.
11:04As's jus gras sauce is underway.
11:07The jus gras is, like, basically a fat sauce.
11:09So, what I'm doing is I'm basically using all the fat from the duck,
11:13all the flavour from the bones, and then, like, a really simple stock.
11:15Next, duck offal skewers.
11:17I've got a lot of things on the go
11:19and they're all going to be ready around the same time.
11:21So, it's basically crunch time.
11:23She adds nutmeg to the sauce base.
11:26Made, like, almost like traditional bread sauce,
11:29except the celeriac gives it, like, a really silky texture.
11:32I want it to be intense.
11:38It's good.
11:40And blends the celeriac softened in butter.
11:44How you doing, Ash?
11:45Hi, Chef.
11:46This is the course where everything's on a knife's edge.
11:48OK.
11:49And then it kind of comes together at the end.
11:50OK.
11:51You seem very methodical.
11:53Yeah, I have a process.
11:54I've got a game plan.
11:55As long as I stick to that game plan, we should be fine.
11:57You can tell, you can tell.
11:59So, this is my bread sauce.
12:00Made like bread sauce, but I use celeriac instead.
12:02Yeah, yeah.
12:03Super smooth.
12:04Yeah, super smooth.
12:04I really like the texture.
12:05It's nice and velvety.
12:06And it still holds together quite well.
12:10Very, very impressed.
12:11If that's how the bread sauce tastes,
12:13I can't wait to try the rest of the dish.
12:16Nikita adds cream to sweet corn chav dough,
12:19a mix of curry leaves, turmeric and chilli paste,
12:22before making potato pettis.
12:24It's the roast potato element of the feast.
12:28Stuffing it with sweet corn mixed with, like, curry leaves,
12:31lemon, sugar, and then they'll be deep fried before serving.
12:36I've been running this whole time,
12:38and now it's like I need to slow down and just, like, get them nice.
12:44Nikita?
12:44Hiya.
12:45How are you?
12:46Yeah, I think everything's under control, actually.
12:48Frantically running round, though.
12:49I do, yeah.
12:50I think I run in the beginning as much as I can.
12:53Can I try something?
12:55Yeah, so it's not quite finished.
12:56I'll need it.
12:56Probably needs a bit of salt and lemon.
12:58OK.
12:58But it's a sweet corn chav dough.
13:00OK, perfect.
13:05Nikita's chav dough did taste really, really spicy.
13:08I'm just a little bit concerned the rest of the dish has got a lot of spicy
13:11and I just thought it was going to be the sort of little loosener.
13:14It doesn't seem like it's going to be, but, listen,
13:16seasoning lemon juice could change everything.
13:17Let's wait and see.
13:20Louisa trims lamb rumps, grind in oregano, lemon and garlic.
13:24I'm going to start it off in a cold pan.
13:27Searing them before they finish off in the oven.
13:29I've got to get it in the oven in the next two minutes.
13:33This is stressful.
13:35She re-blends red peppers for a puree.
13:41Louisa.
13:42Hi, Chef.
13:42Have you got something for me to try?
13:44Yeah, I've got some red pepper puree.
13:46Happy with it.
13:46Brings a nice bit of acidity and freshness to the plate.
13:49It's got olive oil running through it, a little bit of lemon juice
13:52and cherry vinegar.
13:53Naturally, I think it works really well with lamb and Greek food.
13:56That's good.
13:57Louisa's red pepper puree.
13:58It needs to have balance.
14:00It needs to have tones.
14:01So I'm a little bit nervous, a little bit intrigued.
14:03I'm not quite settled on it yet.
14:06Nikita separates pork belly from a tomahawk.
14:09Yeah.
14:10And fire.
14:11Fire equals seven.
14:12It's good with a bit of a nice little lick of char on it.
14:15Yeah.
14:16And glazes with tamarind sauce.
14:18The trim chops are seared with butter and curry leaves
14:21and we'll finish roasting in the oven.
14:25Ash's confit duck legs are ready.
14:27Just getting some of this meat off the legs.
14:30I'm worried about time.
14:31Of course I'm worried about time.
14:36Louisa, you've got five minutes.
14:38I'm going to have to take the full time because I want my lamb
14:40to rest fully.
14:42Goat's curd is plated first.
14:44Red pepper puree.
14:49I'm going to leave that to rest as long as I can.
14:52Nikita, could you grab the moussaka dishes out of the hot plate
14:54and just scoop some of that into them, please?
14:58We've got three minutes remaining, Louisa.
15:00Yeah, OK.
15:01Right, OK.
15:02Cocoa butter glazed olive tapenade next.
15:04Red pepper raisins.
15:07Moussaka, but she's forgotten to add the aubergines.
15:10Rested lamb is ready.
15:12Right, I'm carving now.
15:15Oh, this is stressful.
15:18You have one minute left.
15:20Any more time after that, I will have to start deducting points.
15:24Yes, Chef.
15:26Bechamel foam.
15:27Finally, lamb sauce.
15:32Brought up to the sounds of Waterloo by ABBA,
15:35featured in Mamma Mia and set on a disco floor.
15:39I love it.
15:42Title and inspiration for the dish.
15:44This is La Mamma Mia.
15:45It's inspired by the closing scene in Mamma Mia.
15:48Right, should we go and taste it, Louisa?
15:49Yeah, let's go and taste it.
15:50Let's go. Excited.
15:51Good luck, Chef.
16:06Lamb rump.
16:07Mm-hmm.
16:08Are you happy with the cooking?
16:10I would have liked to have rested it longer, to be honest.
16:12The lamb's cooked really well.
16:14It's really tender, especially for rump.
16:15So, with the layering that you would normally get with, obviously, the moussaka,
16:18do you think you've sort of represented that quite traditional dish well?
16:22No.
16:22I forgot my aubergines, so that's, yeah, not good.
16:25Wish it was a little bit...
16:26Had a bit more body to it.
16:28I think the actual braise is delicious.
16:30Yeah.
16:31Do you think just a standard sort of tapenade would have worked well?
16:34I did that for a bit of fun, obviously.
16:36In hindsight, maybe, if it doesn't make it better, then why put it on the plate?
16:41I'm not really sure of the point of that.
16:42Yeah.
16:43It's a lot of work.
16:44It is a lot of work.
16:45What score would you give this dish?
16:47I think there's quite a few errors in there, and for that reason I'd probably give myself...
16:51God, this is hard.
16:54I'd probably give myself a five.
16:59It's really hard because I'm so passionate about it.
17:02And I've put so much work into it, and I've just messed it up.
17:06It's all good.
17:10It's going to be a seven for me.
17:11I agree, I think a seven.
17:18Hi, mate, you OK?
17:19I'm OK.
17:19I wasn't happy with it, but...
17:21What weren't you happy with?
17:22A few things, foam on top of the moussaka.
17:24That could have been a little thicker.
17:26That's only, honestly, seasoning was great.
17:28The flavour of the moussaka was delicious.
17:31You know when you've got something that you've practised over and over again,
17:34and it's not exactly how you want to execute it, it's just heartbreaking, but...
17:38It's done, it's done.
17:39It's fine, it's done.
17:40Right, what do you guys need?
17:45Wow.
17:45Most of Nikita's dish will be served on sharing platters.
17:55Two minutes, Nikita.
17:56Yeah.
17:57I might be, like, a minute over.
17:58On individual plates goes green chutney, sweet conchev dough, green curry leaves.
18:06God, I don't think I've ever shaken this much in my whole damn life.
18:13OK.
18:14The pork cheek pie is rested and ready, but the pork chop is still in the oven.
18:20I'm not happy with the cooking on my pork.
18:23Yeah, do you want to wait?
18:24Yeah, well, how long do I have?
18:25You're due now.
18:26Two minutes, please.
18:30Finally, barbecued pork belly and roasted pork chops.
18:41Good day, mate.
18:44This is dinner at Pendley, inspired by Chats with House, where it was filmed.
18:49What do you think, guys?
18:50I mean...
18:51You're like, really?
18:52That's unreal.
18:54Right, shall we go and taste it?
18:56Good luck, chef.
19:10It's brave making a pie in the time, and...
19:13As well as everything else, yeah.
19:15Yeah, I love it.
19:16I am happy with the pie, yeah.
19:18The pork cheek's nice and soft.
19:20Pastry is crisp.
19:21Pie was delicious.
19:22I loved it.
19:23Cheeks were tender, but not mushy, so there was still a little bit of bite to them.
19:27And the sweet corn and potato pettis.
19:30The pettis are nice and crispy, and it's sort of the mildest part of the dish, but I think
19:34you need that to carry everything.
19:35That little potato and sweet corn number.
19:38Love that.
19:39Love that.
19:39Love that.
19:40Are you happy with the loin part, and are you also happy with the pork belly part of
19:44the tomahawk?
19:45So, I'm happy with the pork belly part.
19:47Yeah.
19:48I'm not fully happy with the chop.
19:50It would have better flavour if I was able to give it the love and attention in the pan
19:53that I wanted to give it.
19:54It's just not as tasty as it should be.
19:56Could have rested a bit longer, or just had a bit more of a cook and then a rest.
20:00Yeah.
20:01Thought the belly was cooked nicely.
20:02Perhaps brining it would have helped.
20:04It just gets the flavour sort of all the way through.
20:06What would you score this dish?
20:08I think the protein being such a key part, and kind of messing that up, it's like a seven.
20:16For me it's an eight, I think with a couple of tweaks.
20:20Ten.
20:20I'm giving it a nine.
20:21I think it's got a lot of potential.
20:26Hey!
20:27How did it go?
20:28I'm just kicking myself with that pork.
20:30Why?
20:31To undercook it's rookie, you know.
20:33Nikita, it just wasn't perfect.
20:35Yeah.
20:36But it was almost there.
20:37You know what I mean?
20:38Yeah.
20:39OK.
20:40Well done.
20:46Ash, you have five minutes.
20:48Yes, Chef.
20:50Duck breasts are carved off the bone.
20:53Everything's on a knife's edge right now.
20:55You've got three minutes, Ash, to the pass.
20:57Yes, Chef.
20:58I might take some extra time.
20:59How much extra time do you need?
21:01It might actually come down to the wire, but I'll try and be as quick as I can.
21:05All right.
21:05First on the plate, honey and soy glazed duck breasts, shredded confit duck leg.
21:10So, you've got another further two minutes to use.
21:14And you think over that, I'll have to start at 10 points, all right?
21:16Yes, Chef.
21:17Next, diced poached nectarine and celeriac bread sauce.
21:23Offal skewers and glazed mushroom jus gras sauce.
21:30Crispy celeriac straws and finished with crispy duck skin.
21:37Wow.
21:38Presented with a playlist to listen to whilst eating, just in the nick of time.
21:44The title of this dish is A Dream Within A Dream, and it's inspired by the film Inception.
21:49Shall we try it?
21:50Yeah, please.
21:52Good luck, Chef.
22:07The duck, you barbecued that whole.
22:10Fine, I've got more control over what happens if the crown is split into two.
22:14I'm happy with the cuisson.
22:15The cookie of the duck, I mean, it's just a masterclass, innit?
22:18I mean, it's perfect, every element of it.
22:20I love how she's, like, utilised the whole duck and, you know, no waste and just sort of put that
22:25onto a skewer.
22:26The celeriac bread sauce, are you happy with how that delivers?
22:28I am, yeah.
22:29Obviously, it's a rich dish, however, I do think you need the creaminess from the vegetable.
22:33I love that celeriac bread sauce.
22:36Out of control.
22:37Obviously, the nectarine is almost like a relish, isn't it?
22:40Yeah, it is like a relish.
22:41Happy?
22:41Yeah, super happy with that.
22:43I think you can get the rooibos and the vanilla.
22:45I really like the nectarine.
22:48I want more of it.
22:49More nectarine, yeah.
22:50I want more sweetness.
22:51What would you score it?
22:53A nine.
22:54So where are you losing?
22:56I don't want to say ten.
22:58I'm going to give it a ten.
22:59I think she should be so proud of herself.
23:01She's done a really good job.
23:02I concur.
23:03I'm going to say nine just because I want something to break through all of the sort of rich meats.
23:14Hey, babe.
23:15Hey, guys.
23:16You all right?
23:17Amazing.
23:17How was that?
23:18Yeah, it was amazing.
23:20Loved it.
23:21Time goes so quickly and it's all down to the very last minute timings and yeah, it's just hard.
23:26100%.
23:27My toes are tingling after all of that.
23:29Were you impressed by these chefs?
23:30I was extremely impressed.
23:31The only thing that we sort of need to work on is timing, I think.
23:35Now, I know there were some things that brought you deep joy.
23:37Mm-hm.
23:38So I'm expecting to see that reflected in your scores.
23:41They'll be very honest, very fair and very reflective of what we've eaten.
23:46OK, guys.
23:47Should we go and do this?
23:48Yeah.
23:48Get some scores.
23:49Let's go and get some scores.
23:54Nikita leads on 17 points, Ash has 15, Louisa is just behind on 14.
24:05Chefs, we're really impressed with all three plates of food from you.
24:10Just bags of personality.
24:13Louise, if you're your dish, Lama Mia.
24:16I love the presentation.
24:18The lamb rump, however, did need a bit more resting.
24:21With the moussaka, unfortunately, you did forget the aubergine.
24:25But I also think the lamb shank wasn't quite the right cut of meat.
24:28I thought the texture was a little bit loose.
24:30It almost felt like a ragout or a casserole effect.
24:34The red pepper coulis, or the puree, was wonderful.
24:37Lovely texture, lovely flavour.
24:39What a real freshness.
24:42Black olive tapenade.
24:43Although I think the flavour profile is good and very necessary on the plate,
24:48I thought it was more style over substance.
24:50Overall, I loved the concept.
24:52However, the execution wasn't quite to the level.
24:55Yeah.
24:56I agree.
24:58Nikita, for your dish, dinner at Pemberley.
25:01The presentation was phenomenal.
25:03The pork belly, I've never had pork belly cooked from raw on a barbecue.
25:08And it was excellent.
25:10The loin of the tomahawk, it was undercooked.
25:14The pastry on your pie was fantastic.
25:17I felt the filling, however, was a little bit loose.
25:19If you did want to keep it the texture it was,
25:21serving individual pies may be a good idea.
25:25The potato pettis, it had a lovely sort of crispy outer shell,
25:29but beautiful, soft and with doughnut texture inside.
25:32Overall, if you were to cook better,
25:33I think this dish would potentially score higher.
25:38Ash, for your dish, a dream within a dream.
25:41The presentation I loved.
25:43I thought the link to the brief was quite niche.
25:46I want more signposting to bring that connection to life.
25:51The duck on the crown was phenomenal.
25:53I think the level of skill that you showed to be able to produce a piece of duck cooked to
25:58that level was absolutely fantastic.
26:02The duck legs, unreal, as well as the kebab.
26:05I just love the fact that you're using the whole entire animal.
26:08One little line of criticism for me.
26:11The nectarine was just a little bit light in comparison to the rest of the elements.
26:15And then the best thing by a mile that inspired bread sauce.
26:19And to also make it with celeriac.
26:21You've made an incredible product even better.
26:24You should be very, very proud of your dish.
26:27So, to the scores.
26:33Louisa, I'm giving you a seven.
26:38We loved that moment that you created at the pass.
26:41It was joyful.
26:42Just pace yourself, yeah?
26:45Nikita, I'm scoring you an eight.
26:52Goodness me, Nikita.
26:54A wondrous spectacle.
26:55There is a ten in this dish.
26:57You just need to rectify those mistakes.
27:00Ash.
27:02I'm scoring you a nine.
27:08Stunning, Ash.
27:09That was glorious.
27:11Right.
27:12We now move on to the sweet part of the menu.
27:17Congratulations.
27:18Well done, guys.
27:18Well done.
27:25I'm very happy to have gotten an eight, considering the scores are still really close, so I can't
27:30relax.
27:31I'm chuffed.
27:32The points are so close at the moment that there's no room for error whatsoever.
27:37There's mistakes that I know that I made, which I'm absolutely gutted about.
27:40I just need to get more focused.
27:44Now it's time for the pre-dessert.
27:46In the event of a tie, these rankings could really matter.
27:54This is my yogurt mousse.
27:56I've got to get this in the blast till I like yesterday.
28:00My pre-dessert, I'm calling it Unveiling Beauty.
28:02It's based off Julie Walters, which I believe Louisa had for her name, of course.
28:06Yes, we loved Amy Julie Walters.
28:08Yeah.
28:08She was in a film called Calendar Girls.
28:10Oh, Calendar Girls is great.
28:12Yeah.
28:12So essentially what I have is a pretty pink little yogurt mousse.
28:15Yes.
28:16That is sprayed with pink cocoa butter.
28:18Inside will be a little raspberry gel and there will be a little raspberry on top.
28:22Is it a boob?
28:24Kind of.
28:26For her pre-dessert, Nikita is making a lime sorbet with a twist.
28:31So that's cumin and black salt, which is a little bit eggy, but in a good way.
28:40Hopefully.
28:40Absolutely.
28:41The title is Half Time Refresh and the inspiration is Bend It Like Beckham.
28:45Point Minda Nagra is from Leicester.
28:46I love her.
28:47Oh, is she from Leicester?
28:48She's from Leicester.
28:49She's brilliant, that girl.
28:50I'm doing lime sorbet and I'm basing it on Indian lemonade, which is slightly isotonic because
28:56it has black salt in it.
28:57Oh!
28:58So that's like the sports drink sort of link.
29:01OK.
29:02With yoghurt, foam and candied mango.
29:05Yum!
29:08Luisa is also doing a sorbet, but with a spicy kick.
29:13Singing.
29:14I'm using pickled jalapenos.
29:16I tried it with raw and I think the pickled ones work quite well.
29:20It's a fun play on my favourite cinema slushy drink.
29:23It's going to be a sorbet with a foam on top.
29:25The twist with this is it's called Spice Blast.
29:29So it's actually got a tiny bit of heat in it.
29:31Oh, nice.
29:32From jalapenos.
29:32Got cucumber and lime for freshness.
29:35Ooh.
29:35Coconut foam to top.
29:37Ooh.
29:37And then we've got some popping candy in there too.
29:40This sounds delicious, Luisa.
29:46Ash flavours raspberry puree.
29:48It's rose flavouring.
29:50It's gnarly.
29:51One drop will do the trick, I think.
29:55Nikita aerates a yoghurt foam.
29:57I need a break.
30:00Of course that is a workout though.
30:05And with Luisa's coconut foam ready to go, she's battling the clock with her sorbet.
30:11Sorbet's got to set.
30:12I think it will.
30:14But anything can happen in this kitchen.
30:17Four minutes, chefs.
30:18Four minutes.
30:21Happy with it.
30:23Oh, it's not far.
30:28Nikita tops yoghurt mousse with a sorbet and serves in a Bend It Like Beckham football themed bowl.
30:35Ash's pink cocoa covered mousses are filled with raspberry sauce and finished with a fresh raspberry.
30:42Now set, Luisa adds coconut cream and finishes her spicy sorbet with micro coriander.
30:55Lovely.
30:56Are you ready to send?
30:57Service, please.
30:59To add to the pressure, the pre-desserts will be tasted blind by Tom.
31:04Hello.
31:04Wow, hello.
31:05A come-bearing delicious thing.
31:07Let's hope they are delicious.
31:09Thank you very much.
31:13This one is called Half Time Refresh and it is inspired by Bend It Like Beckham.
31:22Oh, my gosh.
31:24Yum.
31:24It's quite a unique smell.
31:26It's that sulphurous black salt thing.
31:28Super refreshing.
31:31There's refreshing elements in there.
31:33I just can't quite move away from the smell.
31:35Sulphur.
31:35Mmm.
31:39This one is called Spice Blast.
31:41It tells us on the front.
31:43That little hint of jalapeno is lovely.
31:45Yeah, it's really good.
31:46Ooh.
31:47Yeah, that's very clever.
31:49That's delicious.
31:50Super refreshing as well.
31:52Caught by me.
31:53That's delicious.
31:54It is really delicious.
31:58Now this one is called Unveiling Beauty.
32:01Inspired by the wonderful Judy Waters from Calendar Girls.
32:06I love the rose in that.
32:07It's not quite mouthy, is it?
32:09No, it's not.
32:09And it's quite savoury.
32:11I love raspberries.
32:13You actually need some salt and sugar in there.
32:15Yeah.
32:15It's really quite flat.
32:16So, I would like you to rank them.
32:19Well, my least favourite is this one.
32:21Mm-hmm.
32:22Just couldn't quite get over that.
32:23Black salt.
32:23Yeah.
32:25In second is this one.
32:26It wasn't bad.
32:27It just wasn't great either.
32:29But my favourite, without a doubt, is Spice Blast.
32:32Fantastic that was.
32:33All day long.
32:34They might even have some extras.
32:35I hope so.
32:36Yeah, me too.
32:36Definitely.
32:38So, tell me who you think made which pre-desserts.
32:42It's a bit of pressure.
32:43It's my first time.
32:44I want to get it right.
32:45I'm going to say Nikita with this one.
32:48I'm actually going to go Ash with that.
32:51And then Louisa with this.
32:53You are completely correct.
32:56Oh.
32:56Yeah.
32:57Very interesting moving into desserts.
32:59At the end of the day, it's the last taste of the banquet it has to deliver.
33:03You know, if Louisa would be able to replicate that in dessert form and then these replicate these.
33:08Best watch out.
33:08It's one way of traffic.
33:09Woo!
33:10I'm excited.
33:10Can't wait.
33:13Tom will be expecting perfection for desserts.
33:16So, the pressure is on for these chefs to really deliver.
33:20Last course guys.
33:21Let's do it.
33:22Let's go.
33:24Nikita's straight in with a banana custard.
33:27Just all the things that need to cool and set need to happen so soon.
33:34It's unreal.
33:36This is my cake mix.
33:39Louisa starts an apple and rum cake and Ash is on to a passion fruit curd.
33:44I've got to blend all my bits and bobs.
33:47I'm motoring today.
33:51I'm making the crackerland for the shoe.
33:54Nikita's dessert will feature crunchy crackerland on top of shoe buns.
34:00She moves on to the shoe dough.
34:02I've done it so many times that today's should just be muscle memory essentially.
34:07Because I don't think there's a way to do it in the time otherwise.
34:12Hey chef.
34:13The title is The Beginning of the End and it's inspired by the Grand Budapest Hotel.
34:17Oh.
34:18Ray Fiennes.
34:18So, Ray Fiennes is from Ipswich.
34:20Oh.
34:21In the movie there's a pastry called a courtesan au chocolat which is essentially three shoes
34:26layered up and so I'm basically recreating that but with my own fillings.
34:30We like the shoe.
34:31We do like the shoe.
34:32He's very good at pastry.
34:33I am aware.
34:35So in the large shoe is jaggery ice cream.
34:38Yeah.
34:38In the middle shoe is banana custard and in the top shoe is a chocolate ganache.
34:45Okay.
34:45And then it's all sat on a banana and date sponge.
34:48Beautiful.
34:49And with some caramelised peanuts.
34:50Shoes are tricky to do especially in this kitchen.
34:53I do like a challenge.
34:54I can get my cartaffi nests on the go.
34:57This is what I want my little eggy to sit on.
35:00It's cartaffi pastry.
35:01So it's weirderbrick which is like a really thin crepe and then it's been basically trimmed
35:06into these really fine little strands.
35:09Hey Ash.
35:10Hi guys.
35:11The title is Second City East Egg.
35:14Oh.
35:14So second city being Birmingham.
35:16And then the film the inspiration is Ready Player One.
35:19Right.
35:20So filmed in Birmingham.
35:22Unexpectedly.
35:22Yeah.
35:23Exactly.
35:24In the film there's a video game.
35:26The whole point is to go through these different challenges to finally reach the golden egg.
35:32You're making the golden egg.
35:33I'm making the golden egg.
35:34Yeah.
35:34So I've taken the massive task of tampering white chocolate eggs.
35:38Do each of us get an individual egg I see.
35:40That's correct.
35:40Okay.
35:41Exactly.
35:41It's filled with passion fruit and.
35:43It's filled with passion fruit curd which is going to be nice and tart.
35:46Yeah.
35:46So obviously white chocolate is really sweet.
35:47Yeah it goes really well right.
35:48And then a vanilla mousse.
35:50Nice.
35:50It's going to be sitting on a katapi nest.
35:52Definitely.
35:52In this kitchen tempering chocolate.
35:54Not easy.
35:54It's super difficult.
35:55You just want that crack right.
35:56Exactly.
35:56As soon as you break intake you want that crack.
35:59Good luck sir.
35:59Thank you very much.
36:00Looks fast.
36:01Yeah.
36:02Louisa mixes lime, apple and ginger juice for a granita.
36:09Bit of salt.
36:10And cooks down rum, sugar and cream for a caramel.
36:14Super boozy, caramelly.
36:16It's good to go.
36:18Before sweating down gramly apples for a puree.
36:22Louisa.
36:23Hi.
36:23Scores are very tight here.
36:25Mm-hmm.
36:25So if you smash this you could totally take this Louisa.
36:29Who knows.
36:30Who knows.
36:31I'm just going to put my head down, do the best I can and see what happens.
36:34So the title of the dish is The Final Reel inspired by old school film reels.
36:40And essentially the aim is for me to try and make this dessert look like an old school film reel.
36:45Do you like have a mould for that or are you doing it sort of layered or filled or?
36:49No.
36:49So I'm building it myself so I've got like a normal standard sphere mould.
36:53Right.
36:54And then I'm going to layer the mousse.
36:55I've got a ginger and white chocolate mousse.
36:57A rum caramel soaked sponge.
37:01Bramley apples because bramley apples come from Nottingham and I just want to do something to represent my region.
37:06I love bramley apples.
37:07And then to make the real I'm going to use Granny Smith apples.
37:10And then I'm making a granita as well which is apple and ginger.
37:15OK.
37:16What's the hardest technique on the dish?
37:18The most scariest part of this dish is tempering chocolate.
37:21Yeah.
37:22Very worried about that but I have practised it loads so hopefully it'll work.
37:25Very good.
37:25Sounds delicious.
37:29Nikita pipes three sizes of shoe bun and tops with crackerlan.
37:33I'm just worried about the fan threatening them blowing away.
37:39Next coloured white chocolate that when set will top each bun.
37:43I hate playing with food colouring.
37:45You can put it in but you can't take it out eh?
37:47Yeah.
37:47That's why I've melted a boatload of chocolate.
37:50It's so stressful.
37:54Making my vanilla mousse pick sticks.
37:56Vanilla and sugar is added to cream cheese.
37:59The thing is I can start this and walk away from it.
38:01I don't have to be on top of it.
38:04Ash's dish.
38:04Without a doubt the most challenging part is the tempering chocolate.
38:07Difficult kitchen, load of humidity in the air and equally she wants it to shatter.
38:12So now she's put the bar even higher.
38:15Louisa's dish, the final reel. I love this.
38:18The flavours are there. The execution needs to be there.
38:21If it is there, fighting, fighting chance today.
38:25Nikita's ice cream made of jaggery and unrefined sugar with a molasses flavour goes into churn.
38:32This is the cake mix.
38:35Next, the base of her dessert, a banana and date cake.
38:39It's a massive push. That's why I've been just running from the word go.
38:45Derby born Nikita left the pressure of Michelin star kitchens to set up her own business.
38:51And it's become actually quite the family affair.
38:53At my supper club, we welcome 12 guests and I serve a six-force tasting menu with an optional wine
39:00pairing as well.
39:01My mum's helps work it as well as my sister.
39:04She pours wine and cocktails and my mum serves the food and it's a very familial kind of event.
39:14I love to bring flavours that I've experienced from all over the world, especially Southeast Asia.
39:21Every menu I write has been signed off by my family.
39:31Yummy. Perfectly balanced. Really good.
39:35I think the hardest part is connecting all three, region to film to dish.
39:40Trying to make sure that it all ties beautifully. It's quite challenging.
39:54The dreaded chocolate tempering.
39:58Ash is also tempering white chocolate to make her Easter eggs.
40:01All about temperature and it's all about moving chocolate around. You've got to keep moving it around.
40:06White chocolate is heated up.
40:08I'm just going to take it off just before 45.
40:10So the bowl retains some heat.
40:13And cooled down several times.
40:16OK, we're at 45. Brilliant.
40:18I'm going to go back into the back room because it's a bit cooler.
40:20To get a smooth texture and silky finish.
40:24Extra couple of minutes of mixing makes all the difference.
40:27All the difference.
40:28When you temper chocolate, that's what you're developing is cocoa butter crystals and that's what gives you that crack and
40:33shine.
40:38Check them in 20 and see how they do.
40:40I need to go super thin as well, which is really difficult.
40:44Chocolate can smell fear.
40:46You have to approach it with a strong will.
40:50In the heart of Birmingham, Ash runs her restaurant with her wife, offering bespoke tasting menus to 12 guests in
40:57a relaxed atmosphere.
40:59My proudest moment so far in my career has been opening The Rabbit in Birmingham.
41:04It's a very personal space, very close to our heart as a family business.
41:08So I'm originally from Cape Town, South Africa, but I've been in Birmingham for the last five years.
41:13The people are unlike anywhere else I've ever lived and I've moved around quite a bit.
41:18And I love to champion Birmingham.
41:22My style is pretty modern in the sense that I'm using classic techniques, but I don't let old school rules
41:28get in the way.
41:29My approach to anything in life is to do it to the best of my ability.
41:35I'm quite literally one of the most competitive people I know.
41:38With the great British menu, I'm not here to take part.
41:41I'm here to take it all.
41:53Okay.
41:56How you doing, Ash?
41:57Hi, Chef.
41:58It's a waiting game for me at the minute.
41:59I'm going to turn it in the oven.
42:01My mousse is done, setting.
42:03And my chocolate's tempered and it's in the moulds.
42:05Yeah.
42:05So have you got something for me to try?
42:06So this is my passion fruit curd.
42:08I want it to be really nice and silky and buttery.
42:13Ash's passion fruit curd, absolutely delicious.
42:16The balance of those acidity levels are so, so good.
42:19I hope she can get all those other items that level.
42:22Chocolate ganache will fill Nikita's smallest shoe bun.
42:26Standing still, like.
42:28The hardest thing in the world, Elise. Challenges.
42:31She checks the shoe buns.
42:34They've just collapsed because I opened the oven.
42:38And jaggery ice cream.
42:39Yeah, it's frozen.
42:40It's a little bit too frozen, but it's not grainy, so it's okay.
42:44Oh, yeah, they pop back up again.
42:46They don't like it when you stare at them around.
42:48No, they really don't.
42:48They can tell when you're looking at them.
42:50You've got sparesies though, right?
42:51How stupid do you think I would be if I had said no?
42:54I don't know, this kitchen's weird, dude.
42:56You okay, Nikita?
42:57Yeah, getting there.
42:58You look a little stressed.
43:00I just need to get a wiggle on.
43:02See, the last thing you want to see is me, I suppose.
43:04Yeah.
43:05I'm always happy to see you, Chef.
43:07Have you got anything for me to try?
43:08So this is the banana custard.
43:10I'm just bagging it up.
43:11Yeah, go for it.
43:12Okay.
43:17Nikita's banana custard.
43:18It was absolute delicious.
43:20It's all guns blazing over there, to be quite honest.
43:22So we could be on for an absolute showstop.
43:25Louise is onto a white chocolate and ginger mousse.
43:28Fold in my cream.
43:32Lovely.
43:37Nice.
43:39She adds frozen apple puree.
43:41I'm just going to pop them very gently on there.
43:44Then caramel-soaked sponges.
43:47I'm just going to put a little bit of mousse around the edges to try and stop the apple puree
43:52from leaking out.
43:55Then it's into the blast chiller to set.
43:59How are you doing, Louisa?
44:00Doing good.
44:01I'm just coming back in with a positive attitude.
44:04Hold on.
44:04I just want to do good.
44:05Have you got some of this?
44:05I have.
44:06I've got some rum caramel if you're feeling good to get boozy.
44:09Oh, my God.
44:10And that's just been soaked sort of into the sponge that's gone into the cake.
44:14Okay.
44:14Wow.
44:15Louise's rum caramel.
44:17Delicious.
44:18So, the main thing with Louisa's dessert is that film reel.
44:21It has to come out looking like a film reel.
44:25Where's my list?
44:27I'm going to have a chagra sauce caramelised peanut wheel.
44:30Just the twill.
44:31Nikita's dessert will sit on a twill base of flour, egg and sugar.
44:35Oh, I love standing in an open oven.
44:38And with buns cooled, it's time to decorate.
44:41These are not tempered because I basically want it to gently melt over the shoe.
44:46You look really nice, mate.
44:49Absolutely gorgeous.
44:51Shaking.
44:56Louisa and Ash check tempered chocolate.
45:02It's cracking.
45:04Success for Louisa, but for Ash...
45:07It's never happened before.
45:08..it's not going well.
45:10What has never, ever happened to me is them cracking.
45:13I think that's a new one for me.
45:17Next, for the film reel.
45:19Granny Smith's apple ribbons are flavoured with apple and lemon juice
45:22and dyed with carbon powder.
45:27First up is Nikita.
45:30Caramelised peanuts sit in banana and date cake.
45:33Nikita, you have six minutes.
45:37What is it?
45:38It's a jaggery-like glaze, just to moisten up the sponge a bit.
45:42Oh, OK.
45:42Icing sugar-dusted twills.
45:44Can you give everyone some prison hats, please?
45:47Prison hats?
45:48Yeah.
45:48Oh, for you?
45:51I'm not wearing that.
45:53Go on.
45:54Oh, come on.
45:55For the queen.
45:57Bye.
45:57Ha-ha!
46:00The largest shoe bun is filled with jaggery ice cream.
46:04The middle with banana custard.
46:06Have you ever seen anyone shake this much?
46:09And the smallest with chocolate ganache.
46:12Wobble test.
46:14Wobble test.
46:15OK, I'm ready.
46:17Presented at the pass is a pink box inspired by the Grand Budapest Hotel.
46:22Oh.
46:23Goodness me.
46:24OK, Nikita, so two minutes early.
46:26So you're running around like a headless chicken, and now you're two minutes early.
46:30Faze off.
46:31Exactly my plan from the start.
46:34So it's called The Beginning of the End, which is a quote from the Grand Budapest Hotel,
46:38inspired by Ralph Fiennes from Ipswich.
46:40And the hats?
46:42In the film, when they bring in this pastry into the prison, when they eat it.
46:47Let's go and have a little taste.
46:48Good luck.
46:48Good luck, chef.
47:02Are you happy with the top tier, the ganache that's in that top shoe?
47:05It's quite intense, but I'm happy with that because it's the smallest shoe bun.
47:10When you eat the whole dessert, it balances it out.
47:12Being able to achieve equal filling in each layer is really hard to do.
47:18Mine was stuffed perfectly.
47:19The middle shoe, filled with the banana custard, is that how you wanted it to be?
47:23I'm happy with the flavour of it.
47:25I don't want it to overpower the jaggery ice cream.
47:27Mm-hm.
47:28I love banana.
47:29Any puts with banana in it, I'm absolutely down for.
47:31And with the jaggery ice cream, does that deliver the way you want it to deliver?
47:35It adds a nice molasses-y depth of flavour to the ice cream, yeah.
47:40Jaggery is one of my favourite, I love jaggery.
47:42I love jaggery too, yeah.
47:43Jaggery ice cream is a winner.
47:45Yeah.
47:45And if you were to score this dish?
47:50I'm really happy with it.
47:51I would love a nine for this.
47:53OK.
47:54I think I'm going to have to score at ten.
47:57How about you?
47:57Ten straight up.
47:58Straight up ten.
48:00No ish, no ams, no babies.
48:07Hey!
48:07Hi, mate!
48:08That was amazing.
48:09That was a banger.
48:10Yeah, good for you.
48:11So, yeah, thank you guys.
48:13I really appreciate it.
48:14Who's next?
48:16Ash is next.
48:18Vanilla mousse lines tempered white chocolate egg moulds.
48:21Then a passion fruit curd.
48:23It's like yolk in the middle.
48:25Yeah, that's it.
48:25Another layer of vanilla mousse before marrying the two halves.
48:29So, I don't really need to use anything to seal it because it seals itself.
48:35OK, Ash, you have five minutes.
48:37Yes, Chef.
48:38The eggs are coated in edible gold spray and set on kataifi pastry nests.
48:44Nice.
48:45Bloody hell, that looks amazing.
48:47Ready.
48:53The title of this dish is Second City Easter Egg.
48:57Let's try, Ash.
48:58Let's try.
48:58Brilliant, let's go.
48:59Which one do you want to take?
49:00I'll take this one.
49:01All right.
49:01Seems like a lucky one.
49:02Good luck.
49:04I won't drop it on the way out.
49:05Oh, my goodness.
49:05Don't even say these words.
49:07Good luck, Chef.
49:19Very textural, your dish.
49:21You have a bit of the textures of the dish.
49:22Definitely, yeah.
49:22You've got the nice crunch from the kataifi and the faillotine.
49:25The texture of the pastry.
49:28The saltiness in there, which I wasn't expecting.
49:31Are you happy with tempering?
49:33I'm very happy with it.
49:34Got that nice crack to it.
49:35My chocolate's tempered great.
49:37So you've used white chocolate that's notoriously sweet.
49:40You've used passion fruit that's notoriously sour.
49:42How have you found the balance of balancing both those flavours?
49:45I did add a little pinch of malic acid as well,
49:48just to ensure that we had that nice tartness.
49:51Mm-hm.
49:51The saltiness with the, obviously, sour from the pastry curd,
49:55it's really delicious.
49:57I think if it didn't have that salt,
49:58it might be a bit cloying, a bit overwhelming.
50:01I love the sort of balance between the passion fruit,
50:04the acidity that you get from that is gorgeous.
50:05Is there anything in this dish that you would look to change?
50:08No.
50:09And what would you score a perfect dish in your eyes?
50:13I would love a ten for this.
50:15I think it's a ten.
50:16I think it's a ten.
50:22All right, girls?
50:24That was amazing, mate.
50:25That was stunning.
50:26So good.
50:26What can I do for you?
50:29What can I do for you?
50:31Louisa's apple wheels are wound round a ginger and white chocolate mousse
50:35with a caramel-topped apple cake centre.
50:39Oh, this looks so cool.
50:42Compressed apple is added to the tempered white chocolate lid.
50:45What?
50:46In the glass freezer, there's some granita.
50:49Could you put about two tablespoons in each of those pots in the freezer for me, please?
50:55Three minutes, Louisa.
50:57Oui.
50:58Tricky little things, these.
51:00A tempered white chocolate disc completes the film reel,
51:03brought to the past of the iconic Pearl and Dean theme tune.
51:07Let's go.
51:08Nice.
51:16Brilliant.
51:19Brilliant.
51:20That was incredible.
51:21This is the final reel.
51:24Action.
51:26It's very good.
51:28Let's go and try.
51:31Good luck, chef.
51:44So, the sponge that's in the centre, is that how you wanted it?
51:47Is that sort of the right cooking texture on the sponge?
51:49I would say that the cake maybe could be softer.
51:52OK.
51:52Everything about this is fantastic.
51:55Literally, from the base, it's just been slightly soaked,
51:58to the mousse, which is, like, very light.
52:00Crunch of apple, like, cakiness in the middle.
52:03It's... I love it. It's delicious.
52:05With the tempered chocolate, obviously, it's very difficult
52:07to do that in the kitchen.
52:08You happy with how that's come out?
52:09Yeah.
52:10I'm really happy with it.
52:11The chocolate tempered perfectly.
52:14Lovely crack.
52:15The granita.
52:16Is that fresh enough for you?
52:18I like the taste of the granita.
52:20I think the texture is good, too.
52:22And when it comes straight out of the freezer, it's perfect.
52:25Wow, that...
52:26Granita's amazing.
52:27Yeah.
52:28Proper punchy.
52:29I'm just like, what?!
52:30You want a granita to kind of be, like,
52:32slappy around the chops a little bit, don't you?
52:34Yeah.
52:34What would you score this dish?
52:36I think it's probably an eight.
52:38I think there's a few things that I can tweak here and there.
52:40But I'm really happy with how it came out
52:42and I'm super happy that my tempered chocolate worked.
52:44How would you score this, please, Ash?
52:47It's a ten.
52:48No notes. No notes whatsoever.
52:49No notes from Ash.
52:50Totally.
52:51Ten.
52:52No notes from Nikita.
52:55That was a pleasure.
52:59Hi!
53:00Hi!
53:00Hey!
53:01That was amazing.
53:03Oh!
53:03You must be chuffed.
53:05That was amazing.
53:06We've cooked all of our courses.
53:07Oh, no!
53:07Oh, no!
53:08How cool is that?
53:09that was a stunning dessert course Tom I think there's a couple of dishes that
53:12really put the hairs on the back of my next time so and for a dish to do that
53:16that's pretty special I've really enjoyed working with you guys it's been
53:20such a pleasure and I feel like I've learned so much from both of you it's
53:23just yeah I agree the issue for you is that you've got to score them when the
53:27dishes are that high yeah that good I think we do need to look any any small
53:31detail it can be refined and bettered I think we need to call it out today shall
53:35we go and get our scores yeah let's do it let's do it
53:46Nikita is in the lead with 25 points Ash has 24 points and Louisa has 21 points
53:57chefs what an absolute privilege and distinct pleasure it's been to watch three such skillful
54:04chefs deliver a stunning dessert course yeah all three we should be really really
54:10proud and start off Nikita your dish at the beginning of the end presentation
54:16incredible the technical approach to this dish never overlooked to produce three
54:21shoes three different sizes absolutely sublime the bottom layer the jaggery ice
54:27cream I did feel that was a little bit too sweet and could have been changed
54:31something like a little bit more savory like a peanut butter ice cream the middle
54:35layer being the banana custard but overwhelmed a little bit by all the
54:39other flavors and textures and then the top part which is the chocolate ganache
54:43delicious and I think chocolate is very necessary on the plate but I think it
54:47may be a sauce form where you could have finished the dessert with a warm sauce
54:50you would have got a flavor continuously for the whole entire dish
54:55ash for your dish second city easter egg you said you were going to deliver a golden egg and that's
55:03exactly what you delivered I thought the use of ingredients on this was sublime the catafi
55:08pastry on the bottom acting as the nest was the perfect foil and also the perfect holder for that
55:13egg and then the egg itself I was blown away when I cracked into that egg faultless absolutely faultless
55:19to marry those two flavors together something so acidic like passion fruit and
55:23something so rich and sweet like white chocolate it was absolutely phenomenal
55:29what we can't do is underestimate the technical ability especially in this
55:33kitchen to produce something so refined and so perfect there is nothing more I
55:38can add to this dish to make it any better well done
55:43Louisa for your dish the final reel the presentation was incredible you said you were
55:50going to give a film reel and that's exactly what you delivered the white chocolate and ginger mousse
55:55was delicious the apple and ginger granita not only was it a great temperature and very necessary
56:01the texture was delicious but also the acidity the Bramley apple puree again lovely flavor beautifully
56:08off balance with the sweet and sourness the white chocolate tempering again on this dish cannot be
56:13overlooked it was absolutely perfect a technical master class my only criticism was the sponge I
56:19found was a little bit dense but an overall fantastic dessert thank you so to the scores ash
56:34as that dish thank you was flawless elegant and compelling well done chef thank you very much
56:43louisa
56:45i'm giving you
57:02so with a total score of 30 and on any other week you'd be going through with this score
57:08i'm afraid louisa you're going to be leaving us louisa it's been so amazing having you back in this
57:15kitchen thank you so much honestly brilliant congratulations ash and nikita you're going
57:20through to cook for the judges get some rest echo that completely there's definitely a banquet
57:26worthy dish in this menu there's no two ways about it thank you chefs thanks thank you well done guys
57:39i'm sure we could all go through i'm so happy that i've got nine for my dessert i'm ending on
57:46a high
57:46but i am disappointed that i can't go to cook for the judge of chamber
57:52i'm so happy to get through to the judge's chambers i've got a lot of work to do before tomorrow
57:58because i want those extra points i really want it to be be up there i'm thrilled seven eight nine
58:05ten i just have so much respect for the both of them and they're both so talented
58:11probably we've got to do it all over again to be honest i'm super excited about tomorrow and i really
58:15believe there's a dish in there that can appear at the banquet the judges have got a very difficult
58:20down the hands don't panic nikita you're all right yeah
58:56you
58:57you
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