- 2 hours ago
Great British Menu (2006) Season 21 Episode 11
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00:01It's round two for Wales. Yesterday we said goodbye to Dan, who was the lowest scorer after the first three
00:09courses.
00:10Fished. This wasn't right.
00:12The remaining three are now cooking mains and desserts.
00:16Ah!
00:17None of them started out as chefs. John wanted to be a rock star.
00:21It's the final countdown.
00:22Corin planned to be a footballer.
00:24The proof's in the pudding.
00:25And Carl hoped to make it as a gymnast.
00:28Moi. Minor hiccup. Minor.
00:31Once again, one of them will be eliminated after this round.
00:47John and Corin are tied on 17 points and Carl is just behind on 15 points.
00:52Will they make movie magic today with mains and desserts? I do hope so.
00:57Good luck, guys. Good luck. Good luck, guys.
00:59Let's do it.
01:00Let's do it.
01:01Their veteran chef, who will decide who goes and who stays, is multiple banquet winner and double Michelin star holder,
01:09Tommy Banks.
01:11There's been some great cooking this week.
01:12I've given out eights.
01:13I've given out some nines.
01:14To get a ten, the food has to be absolutely perfect, along with the great storytelling.
01:22Their main courses must again be inspired by the great British film industry and linked to Wales.
01:35Good morning, Chef.
01:48And now in this dish, we've got the thigh that's confit and barbecued, the drumstick that's fried in a dredge.
01:54That's going to be dressed in the Piri Piri jalapeno sauce.
01:56The breast is going to be gently cooked in brown butter at 65 degrees, then hit hard on the barbecue.
02:01It's going to be glazed in this Zambian Welsh honey.
02:05What's Zambian Welsh honey?
02:06A Zambian recipe.
02:07It's a medicinal honey, so it's quite...
02:09It almost smells like molasses.
02:10Exactly, exactly.
02:11What's over here, Corinne?
02:12So this is my steamed fried buns.
02:15It's just going to be served on the side, so they're proving now.
02:17Like a bao bun?
02:17Yeah, it's almost like a bao bun that's then going to get fried at a really high temperature afterwards, so
02:21it's light and crispy.
02:23Can't wait to see it, Chef.
02:24Thank you very much.
02:25To go with it, he's making courgettes and celeriac.
02:29So I'm going to start with cooking my celeriac fondance.
02:31It'll take some time, so I'm going to get a caramelization on them first, then just let them slowly tick
02:35over and stop.
02:38So the title of the dish is Lights Up, and the inspiration is the film Human Traffic.
02:42The film is set in Cardiff.
02:44It follows the story of a group of friends living for the weekend.
02:47It was a bit of a coming-of-age film for me.
02:49So there's an infamous street in Cardiff called Chippy Lane, affectionately.
02:54So I've taken inspiration from that, and I'm going to create an elevated kebab offering.
02:59Wow, okay. Well, who doesn't like a kebab?
03:01I've got some lovely saltmarsh Gower Peninsula Hoggett.
03:05With the rack, I'm going to pan fry and then smoke it over the barbecue.
03:10With all the trim, I'm mincing that down, and I'm making sort of like an emulsified sausage.
03:15And that's almost got the texture of a donna kebab, if I get the texture right.
03:20Interesting.
03:21Wrap that in a flatbread, and then I think you can't have a kebab without a good pickled chilli.
03:25Right.
03:26So I've got these, and they're called chilli-dropping fruit pods.
03:28What do you reckon, Carl?
03:30I grew up in Cardiff. I'm from Cardiff.
03:31So you know Chippy Lane?
03:32I know Chippy Lane. I can't wait to see what he does.
03:44My title is No One Hunts Like Gaston.
03:47The inspiration behind the dish is Luke Evans, who's a Welsh actor, and his role in Beauty and the Beast
03:53as the great Gaston.
03:54So the dish itself, I'm going to be serving in two parts.
03:57The first part is Gaston's love and almost obsession for Belle.
04:01So you're going to have a beautiful loin of venison.
04:04You're going to have a pickled beetroot rose, a beetroot puree.
04:07The great Gaston itself is going to be the show-stopping, like, beast.
04:12So we've got this beautiful, large venison leg, which I'm going to be slow cooking in the oven,
04:17and then going to be glazing it up with a nice venison sauce.
04:20And then that's going to be served with a venison fat gnocchi.
04:23I am really interested in timings with this, though, because that's a big old chunk of meat to cook, isn't
04:28it?
04:28Yeah, it definitely is.
04:29I think it sounds delicious. I think we've moved from Saturday to Sunday lunch.
04:33Yes.
04:38I really need to get this in the oven straight away.
04:42It really is a gnarly piece of meat, which I totally get, because it's the beast side of Beauty and
04:47the Beast.
04:48But it absolutely needs to be cooked perfectly, so it's refined in terms of its flavour.
04:55Good luck.
04:58John's mincing hoggett meat and streaky bacon for his Donner kebab sausage.
05:05So getting my birds ready to go in the water bar.
05:08So some brown butter.
05:09Corrin's dish, Ringana Naoni's guinea fowl.
05:12He said he was going to cook it gently and then hammer it on the barbecue.
05:16You've got to be super careful with that second cook.
05:18It'll just totally dry out.
05:21I'm just working some lean meat, trying to make like a gluey consistency.
05:25Then after that, I'm going to add the fat into it and emulsify it in, so you get like a
05:28spongy, super juicy sausage, hopefully.
05:31He's obviously got this flat bread with this sort of sausage that he's making.
05:35The two very technical things, but then that rack of hoggett, it'll be disgusting if it's rare.
05:40Obviously, if you overcook it, it dries out.
05:43Get my Bichu puree on.
05:46Carl's also started his venison sauce and is preparing a pickling liquor with red wine vinegar, juniper berries and peppercorns.
05:55Just get these lightly toasted off to release those aromas.
06:05Carl runs a high-end catering business and likes to use local suppliers to source his ingredients.
06:11When I heard the brief, my brain started ticking straight away.
06:14I do like an action film, a superhero film.
06:18Anything that is high-paced, I'm all over.
06:22I think I've definitely got what it takes.
06:24Stress-wise, it takes a lot to get me flustered.
06:27When I go a little bit quiet, I go into a zone where that's me manifesting all of that pressure
06:33and stress into more precision to get things done quicker.
06:40To be able to cook at a banquet, it would be amazing.
06:50Yeah, I've got a couple of points to make up.
06:52I really do think that this dish can do that.
06:55Obviously, I need to get a ten.
06:56I need these guys to get an eight.
07:00For his post-clubbing takeaway, John's working on his kebab sauces.
07:06This is going to be the jungle curry sauce.
07:08Cook it out of the curry paste, seasoning it with sugar, honey, a sour Southeast Asian plum called garcenia that
07:15gives a little bit of tartness in the background.
07:18He's also got a caramel on for his fermented chilli sauce and is blitzing a green chilli, coriander and coconut
07:25cream sauce.
07:27I'm just checking how the proof's coming along on the steamed buns.
07:30It's going to be touch and go with that one.
07:32Touch and go.
07:35Okay, courgettes.
07:37John's also using the curry paste and the same 15 spice mix he used in his starter to flavour his
07:44minced hogget.
07:45There's like a traditional sausage in Thailand called sayua.
07:48It's like a red curry sausage.
07:50So, trying to like take inspiration from that.
07:52Just a bit of fish sauce.
08:00That's what I'm looking for.
08:02Tastes good.
08:03John.
08:04Hello, chef.
08:05You want to try something?
08:06Yeah, so this is going to be the jungle curry sauce.
08:08I've basically made three sauces that symbolize the personalities of three of the main characters from the film and they're
08:14going to be in little squeezy bottles.
08:16Wow.
08:16Okay.
08:18The balance of the dish will be the most important thing I've just tried his jungle curry sauce.
08:22You dunk chips in that all day long.
08:25I just hope he can bring it all together in time because the man's working hard.
08:31John's sausage goes into steam.
08:34Carl's preparing venison fat gnocchi and Corin's starting to barbecue his confit thighs.
08:41Three should be enough I reckon.
08:43One, two, three.
08:44Can I do four?
08:45Let's do four.
08:51So this is my yeasted salaric puree.
08:56And this is my jalapeno piri piri.
09:03Carl's preparing the meat for the beauty part of his dish which will be started in the water bath
09:08just growing my venison line I'm gonna pop some of this rendered venison fat that I've made with
09:15the slow roast in the bones dude I'm just gonna put these here to prove it's a bit cold over
09:21there
09:22oh yeah I'm not using that side anyway what do you want it on current 100 degrees please steam yeah
09:30we thank you very much Corrin's having a dry run on his guinea fowl drumsticks just testing out the
09:38thickness so we'll go try again almost like KFC you know you've got to get the right ratios of
09:46flour and the right ratios of batter Corrin how's it going yeah very well chef all under control
09:53those steamed buns are worrying me a bit but apart from that why are they worrying you just want to
09:57push them as far as I can put on the proof yeah I'm down to about half light in areas
10:01exactly good
10:03look I see thank you very much see you the past Carl's venison fat gnocchi is being poached
10:17how you doing chef how's it going yeah really good your venison is in the oven roasting away yeah
10:21you got your sauce ready yeah so this is just the bones from the saddle also made of venison stock
10:26as well it's just getting that reduced down see you up there he's made a really nice venison duke
10:34it's rich taste of venison there's a bit of wine in there but he's got to get that venison like
10:39cooked
10:39absolutely perfectly Corrin's deep frying his drumsticks which I'm hoping are going to be more
10:47GBM than KFC buns buns buns buns don't open it please thank you his steamed buns must finish in the
10:55cooling oven to prevent them collapsing Carl's got carrots simmering in carrot juice and star anise
11:03come on and he's making a beauty and the beast rose which he cooks in his pickling liquor
11:19car and you mind if I grab some coal go for it chef John's grilling flatbreads while starting to cook
11:27his
11:28hogget rack corrin serving first the guinea fowl drumsticks are doused in piri sauce
11:42all right corrin you've got eight minutes it's going to be a push what's that one corrin this is the
11:48uh yeasted celeriac puree yeah he adds courgette puree and sprinkles of toasted sunflower seeds next
11:58it's celeriac fondant and barbecued and pickled courgette I put you two to work oh and they're
12:06placemats these ones nice thank you okay darling he's had skewers specially made for the drumsticks
12:13stab him in corrin that guinea fowl looks wicked happy with the cook yeah just gonna flash it again
12:19when it just just cooked you know so he's always took them off the bone and they're a little bit
12:24pink is that heat enough I remember his pigeon last year was a bit blue for me yeah we don't
12:30want blue
12:31guinea fowl no one of the sturgeons on you yeah let's go play all the nicest flowers just along there
12:38like
12:38so the guinea fowl confit thighs are next two minutes now corrin yes chef coming up in one the
12:46breast is glazed with the welsh zambian honey the ponzu beurblanc sauce is finished with a glug of
12:53citrusy yuzu sake go these are cool solid job yeah that's guinea fowl feathers oh yeah didn't mean to
13:05make them look like darts so much but they did what am I good luck chef thank you smells incredible
13:22that piney magnificent are you happy of having this for yeah I'm really happy the steamed buns made it
13:27for there wasn't going to at one point so yeah I'm very happy let's look at the guinea fowl itself
13:32I do
13:35think everything is cooked to perfection like the croissant on the breast was perfect the rendering
13:41of the fat are you happy with that I could have done a bit more on the trimming if I'm
13:45honest I
13:45think I probably took my half the ball for a slight second but I'm happy with the cooking of the
13:49fat we've
13:50got the thigh I think it's got a nice smoke going for it but it's also got a nice sweetness
13:55you've got
13:58a nice little bit of heat from the piri-piri if I had to nitpick maybe the celeriac puree is
14:05a little
14:05bit on the top end of seasoning for me it's quite salty isn't it what do you think about this
14:09bread
14:09the bow a deep-fried bread what's not to love so what would you score this I'm happy with every
14:14component on the plate and I think the additional hole is a 10 good strong dish I would pick it
14:19out of
14:20bed you know I'm saying I'm gonna give him a night knowing chef Tommy he'll pick up on the small
14:26things that is a solid nine hello chef how was that you okay how was it yeah I wouldn't have
14:38made that
14:38up without you two thank you very much all right you're very welcome I used to getting on you looking
14:42good yeah looking good last bits of Bob's legs still in the oven John's deep-frying lamb sweetbreads
14:49a gland from the neck of the sheep car me yes I'm I'm watching these for me of course five
14:56minutes
14:56now John yes yeah maybe they got their own ones and it's the testicles flatbreads are slathered with
15:09curry sauce ready for the hoggett sausage it's not an easy thing to get right no we get too hot
15:15I
15:15imagine they will split out right it might be a bit grainy in texture two minutes John yes chef the
15:28hoggett chops get a final flash it's like a ceramic kebab box so cool he adds the honey pickled chili
15:38dropping
15:38fruit pods little pile of salad here please the slaw is made using British ingredients like cabbage
15:44and carrot but the dressing is Thai influenced all right time's up John yeah one more minute please
15:53chef the three sauces are bottled up takeaway style and the dish is served to the tunes of Welsh DJ
16:07Sasha Sasha yes thank you so the dish is called lights up the inspiration is human traffic a personal
16:22inspiration for me like after going out clubbing in Cardiff heading to Chippy Lane and getting an amazing
16:29kebab to end the night good luck chef thank you okay so let's talk about sauces then Coop he is
16:46a big
16:46fan of jungle music so I thought I'd make a jungler's massive curry sauce jip is like the leader of
16:51the
16:51gang the cool guy so I thought I'd make a bit more of a cooling sauce here and Lulu she's
16:56sort of like the
16:56sassy one I thought like a fermented chili and cherry hot sauce really summarized her character
17:03oh wow oh oh my god that's delicious so the actual kebab meat itself are you happy with the texture
17:12yeah I'm
17:14happy the flavors that are coming through that kebab meat is that exactly how are you intended I think so
17:18it's like super fragrant it's got a nice heat to it as well reminds me of a sort of elegant
17:23Donna kebab
17:25the cuisson on that rack is beautiful the cook on the flatbread yeah yeah if I had one criticism it
17:34would be the sweet bread I wish was Brian misses a bit of flavor inside of it can I eat
17:40that in a
17:40one oh is that I'd maybe go go with a half chef and a half right okay oh wow it's
17:46like a pepper
17:46all right Berkey there's a lot of spice in there and you need the slaws to cool you down is
17:54there
17:54anything you'd change about the way you've executed this yeah disappointed with the sweet bread sale on
17:59the chewy side maybe like one degree further on the on the rack and so what would you score it
18:03I love a
18:06a nine but it's probably an eight I really want to give it a ten but little bits there's a
18:13night so
18:14nine nine point five do you need anything yeah man I got loads to do okay I'm ready welcome back
18:24chef
18:24you need to open a kebab shop chef Corrin's barbecuing history cabbage to go with Carl's beast of a venison
18:32leg
18:33you're looking for that kind of color a bit more a little tiny bit more yeah the leg is glazed
18:40with
18:40venison sauce that just going to work glaze these roses just with a little bit of be true puree time
18:51leaves are added while the water bath venison loin is prepped for a final cook all right you got five
18:59minutes yeah wait I'm just gonna cook this knocky off quickly are you gonna be up in five I'll be
19:05up in
19:05five yeah oh he's just in love you know then you think that should be cooked if it was up
19:10in five
19:10minutes I think at this point it's better to ask for what you need I want to call it two
19:18extra yeah
19:24the beetroot rose is covered with the Beauty and the Beast red rose cloche right that's it it's like
19:38so this really quick it's up history cabbage is added you could fill up the sauce jugs three quarters yeah
19:46and then we're just going to go right in front with the the carrots and the gnocchi please
19:56straight out of the pan we're due to pass now the loin is finished with long pepper he's now three
20:02minutes late if he goes over five minutes the veteran must reflect it in the score
20:12goodness me look at that breathe well then the inspiration by the dish is Welsh actor Luke Evans
20:22in his role as Gaston in Beauty and the Beast exhausted yeah yeah sauce yeah sauce yeah
20:40no one hunts like Gaston I think the point is driven home yeah so the venison line you cook that
20:46quite last minute is that how you want it to be I ran out of time I would have liked
20:50it to be maybe
20:51rested a little bit longer so it didn't really seep all over the plate and your venison sauce
20:56that got good flavor for you happy with it no sauces rich legs nice bit of cooking on that in
21:05the
21:05middle obviously it's a nice cook but on that exterior it's maybe just a bit tough overall I'm
21:11happy with the cook the center part maybe slightly a little bit under and the beetroot rose I wanted
21:19to have a little bit of texture left in it I do like the gnocchi that's got a really like
21:25nice
21:25flavor of the venison fat running through it so what would you score it I need to make sure I
21:31beat those
21:31guys um I give it a nine eight and eight I'm gonna go with a solid eight as well you
21:43wanted epic movie
21:45making magic that venison like how epic was that and it's incredible then I'll do the end of the
21:51spectrum you've got ceramic kebab carton and then a smoking guinea fowl right brilliant yeah I also love
21:58it when they leave nothing out there as well like I think all three of them are actually exhausted yeah
22:05I felt like that when I came out of the room it's a bit brutal having to taste it in
22:09front of them as
22:09well yeah I mean what do you think about that and the two minutes ago I thought it was amazing
22:13now I'm
22:14not too sure about it and you're doing this many ingredients and trying to get them all up at the
22:20same time or perfect there's one or two missteps challenging scoring yeah very challenging scoring
22:36well chefs movie making magic galore all of you bought great spectacle with your dishes thank you very
22:44much I'm gonna start with you Corinne for your dish run Ghana neonies guinea fowl it was very cinematic
22:52love the tablecloth and the smoking guinea fowl was just quite epic starting with the breast it was
22:59slightly pink how guinea fowl should be I think it was really moist for them but I think the skin
23:04could
23:04have probably been a little bit crispier I wondered if you could maybe use a plancher or a pan just
23:08to try
23:09and get that a little bit more rendered the thigh was tasty it was beautifully seasoned throughout was
23:14nice and moist in the middle the drumstick it was super crispy really juicy and the piri piri sauce was
23:22really fragrant and I could eat like 10 of them about 20 of them I could have 20 of them
23:27thank you and I
23:29really enjoyed the crispy button I agree with you the whole dish is a party in your mouth I think
23:35it's
23:35almost perfection thank you John for your dish lights up you really set the scene of Chippy Lane
23:43in Cardiff I think the kebab meat was a really clever technique and I think the texture was was
23:49really really good it was reminiscent of a donna kebab like in a really good way the three sauces
23:55fermented chili and sour cherry sauce bottle that and sell it the jungle curry sauce that is like the
24:02best kebab curry sauce you're gonna get and the green coriander sauce that was really fresh I think
24:07all three together absolute flavor bomb the sweet bread it was really crunchy but it was a little bit
24:14chewy yeah the rack of hog it itself I think you rendered the fat really nicely it had a nice
24:18gentle
24:19smoky flavor to it maybe a couple of degrees more on the cooking I think it would have been perfect
24:24and
24:25the pickled chili dropping fruit pods I think you need to slice them I think it's like a banquet if
24:31you're serving them whole I think we'd take a few people out of those noted Carl for your dish no
24:39one
24:39hunts like Gaston there was the beauty and very much the beast and there was some really clever nods with
24:44the detail to the film as well the venison loin that was very tender I'd like to see a bit
24:49more
24:50caramelization on it I needed a longer rest as well you got to get that on earlier because it did
24:54bleed
24:54onto the plate the beetroot puree I like the cabinet serving on vinegar in it and I just think it's
24:59really earthy and really sweet and sour it was really good the pickled rose though that was a
25:03little bit too crunchy for me the leg itself had a beautiful color and glaze the outside unfortunately
25:11like the bit I had was a bit on the tough side I think the nature of this cut is
25:15you don't really
25:16get that many clean nice lean cuts of meat when you're serving that many people the venison fat
25:22gnocchi I think it looked great but it was a little dry for me I think maybe parmesan more egg
25:27in a more
25:27traditional sense would make it a bit lighter and fluffier so to the scores gentlemen Corin I'm giving
25:37you a nine Karen you are bringing so much personality to these dishes it was excellent thank you John
25:50scoring you an eight John I was so charmed by your dish such wit and that sauce that cherry hot
26:02sauce I'm
26:03taking home I've got plenty to take Carl I'm scoring you six Carl I know you had some technical issues
26:16with
26:17this dish but I really enjoyed the spectacle and the stories that you are telling all right chefs
26:22main course done for the most technical dishes to go so desserts now so I hope you got something
26:29special for us thank you very much thank you thank you thank you I'm really delighted actually with my
26:45score for my main I think the score of a six bit harsh getting nine is just like the fire
26:53underneath me
26:54and I really really want to push to get a 10 for my dessert now now it's time for the
26:59pre desserts in
27:00the event of a tie these rankings will really matter Tommy is staying out of the kitchen for this course
27:09and we'll blind taste the dishes right lemon curd is on there's competition all over the place and if I
27:19make one mistake I could be going home hey Corinne hi Andy what is happening on this occasion okay so
27:26my
27:26pre-desert is called rocket man based off of the film and life of Elton John exactly and the main
27:33character in the film was played by Tara Negaton yes who's from where my restaurant is basically just 10
27:38minutes down the road so the base of the dish is a pistachio tofu and white chocolate ganache wow in
27:44the middle will be a lemon curd and then a lemon dehydrated meringue and then the foam that's made from
27:49olive oil vanilla and yoghurt John's pre-desert is linked to Jurassic World Rebirth whose director
27:56Gareth Edwards is of Welsh parentage making a sorbet but using carrot as my sweetening agent and then I've
28:04got sea buckthorn juice here the title is not so tropical I'm making a tropical kind of flavored
28:12sorbet but I'm using all British ingredients and then at the moment I'm making a fig leaf flavored twill
28:18and when it comes out the oven it has this like green finish to it almost like a dinosaur scale
28:23Carl's got
28:26a jelly and a Welsh whiskey and lemon caramel on the boil feeling getting drunk the title is this
28:36isn't a martini and the inspiration is from the Kingsman gold circle my mom loves that film so there's a
28:46scene in the film where he orders a martini when she serves it to him he says that's not a
28:51martini well it
28:53is when it's in Kentucky so I'm doing a little take on a whiskey sour oh you've got a lemon
28:58sucre
28:58top yeah a lemon curd and there and whiskey jelly sounds great I do not take the foot off the
29:05gas
29:05you can still do this yeah Carl knows nothing short of perfection will do as he whisks up the lemon
29:14curd
29:15which also features in Corrin's rocket man well bear spiritual he adds olive oil to his vanilla mousse which
29:23he'll serve as a phone almost there and a little bit of sugar and salt John's twills are baked and
29:30his
29:31carrot sorbet is already churned fine yeah I'm just waiting for my kids yeah I'm just waiting on my ganache
29:39let's play it we have liftoff you have five minutes chefs yeah wait yeah I need you all up at
29:57the same time
30:01now that the next elimination is looming there's a little tension in the air good to go yeah sure
30:08Corin starts with his white chocolate and pistachio ganache followed by the lemon curd whilst Carl's
30:15tart has the lemon curd in the base whiskey jelly then Italian meringue how's that John the zingy very
30:22good very happy with it Douglas fir pine oil and herbs provide more zesty British tropical flavors oxalis leaf so
30:32it has like sourness to it are we all looking good chefs can I for him one minute chef yes
30:38here we I'll
30:40probably need another 30 seconds sorry just takes a little while to arrange these dinosaur scales
30:46Corin finishes his with dehydrated lemon meringue and Carl adds his boozy whiskey and lemon caramel which
30:54contains edible gold in homage to Kingsman the golden circle thank you see you in a bit oh I'm ready
31:12for
31:12this what we got all sorts of delicious loveliness so is this Tracy Island off of Thunderbirds this is
31:19Winnie the Pooh and this is a grand day out Wallace and Gromit no no so this is called not
31:28so tropical
31:29and it's inspired by Jurassic World it's unusual quite like these little pastry twirls that's delicious
31:39well cover on that shall we hmm now see but thorn and carrot is quite a good combination it's just
31:45quite a little oil in it yes this is rocket man rocket man oh the temperature's not as I thought
31:58it
31:58might be I thought it'd be colder it's beyond so it's kind of warm yeah I mean it's quite custody
32:03which I
32:05like I want it to be there one minute and gone next love it really nice the creaminess of that
32:10ganache thank you very much the lemon helps put through the richness it's tasty not wholly refreshing
32:17though no exactly this is called this isn't a martini inspired by Kingsman the gold circle how did you get
32:25all that on that time yeah looks super beautiful yeah exactly what impossible to eat but very tasty
32:34it's delicious that pastry is perfect really refreshing as well then there's a lot of sweet
32:39meringue I think the custard should be set more yeah I don't think either these two are particularly
32:45refreshing the custard in this tart should have been more set yes and I think this should have been
32:51colder yeah probably this is the this is the third uh with rocket man sitting in second and that's in
33:00first I think this one is John okay this one is Corinne and this one is Carl you are completely
33:06correct
33:12it's dessert and the chef's last chance to impress Tommy let's hope it's a blockbuster
33:20it's the final countdown Corinne's making muffins we've got some miso butter honey some treacle
33:32first job I got my apples baking in the oven for my burnt apple puree
33:39I'm just gonna get these strawberries and palm sugar on a bain-marie just want to confit them
33:47and then I'm gonna get an ice cream working the dish is called white red and rose and it's inspired
33:54by Snow White and the Huntsman the movie was shot in many locations in Wales but actually it was the
33:59opening scene where the Queen pricks her finger three drops of blood fall into the snow and she wishes
34:04for a daughter with skin as white as snow lips as red as blood and a heart strong as Rose
34:11I'm going
34:12for a white red and rose theme I'm basically making the white cardamom coconut cream bavoie yeah it's
34:18got like a very medicinal kind of feel I've never heard of white coffee really kind of them I'm also
34:23making a toasted rice meringue and then to pair with that I'm doing different sort of preparations of
34:29strawberries and then I'm also using rose throughout the dish so I have some pickled rose elements and some
34:34preserved syrups rose elements Carl's made of for your team crumb which is mixing with blonde biscuity
34:50flavored dulce chocolate hey chef are you getting on making a pudding this one I just find it quite
34:57therapeutic I don't think anybody's ever made a pudding in Great British menu and found it
35:01therapeutic he's celebrating a Welsh waterfall which features in one of the Batman films the title is
35:07Gotham's Calling okay yeah and the inspiration behind it is Hendred Falls at the end of the Dark Knight Rises
35:13which is the Batcave based in the Brecon beacons I wanted to do something that not only represented
35:19Hendred Falls but a little bit of Welsh produce as well we're going to have a cabinet parfait I'm going
35:24to
35:24be then making a burnt apple puree okay then we've got some Charles Rosses that I'm going to dice up
35:30so
35:30you're going to have like this fresh apple running through it as well and then I'm doing a activated
35:35charcoal twill which is going to be a bat bring the bat this is a really beautiful apple feel how
35:40heavy
35:40the apple is it's a lovely apple do you think you might be able to pull off this I've got
35:46to pull it
35:46off I need a 10 and I need one of these guys to slip up wait to see it chef
35:52I want to make sure I break
35:55it back for you seen even more otherwise when I come to cut it it's not going to quite be
36:00as sharp
36:02Cory's dessert is inspired by the film celebrating the lesbian and gay movement which helped striking
36:08miners the title is LG SM it's actually the same film that John used for his style which is pride
36:19so
36:20based on the strikes in the 1980s in Wales at the base I have miso muffin that's gonna be smoked
36:27over
36:27birchwood dipped in a diplomatico rum syrup on top of that you're gonna have a shiso meringue then we have
36:33a coconut ice cream and final little caramel sauce I guess one of the challenges though is the
36:37storytelling like John's already done this I did get a bit nervous when John did his but I'm also
36:42very confident in mine good luck to you all right very much Cory and John have both started their ice
36:49creams Cory's is flavored with coconut blossom whilst John is using amazake which is fermented rice following
36:57the recipes this time not just winging it last time it was a bad score in dessert
37:03that knocked him out of the competition John's dish white red and rose medicinal white cardamom
37:12medicinal rose this feels like he ticks all the boxes it's 10 out of 10 or some of them flavors
37:17don't work and it's a five or six sort of dish have you seen the muffin man the muffin man
37:25the muffin
37:29Corrin's dish LGSM referencing the brilliant film pride you do you need like a soaked muffin but
37:34still have it sort of structural integrity otherwise it's just mush before he gets to his muffins he's
37:40got to do his ice cream again there she goes I put too much ice cream stabilizer in there so
37:46it thickened
37:47up too much Carl's cold element is an apple sorbet don't want that syrup to come to the boil I
37:56am
37:56literally just going to be pouring it straight over the raw granny smiths just so I can get that lovely
38:01burst of freshness Carl's dish Gotham's calling he was quite excited about his apples yeah I'm quite
38:08excited about his apples I really liked his spirit I need a temper this dish and I'm going for it
38:12and
38:13he's fair play brace yourselves lads the moment I've been waiting for using the ice cream machine again
38:26it's my new favorite thing I've just took both ends off the muffins now I'm just gonna smoke them
38:35over some birch wood I'll leave them on for a little bit after making it to the banquet to do
38:44a mini
38:44course last time Corrin's been practicing for months to try and get a full course this time around there
38:53shouldn't be any rules the whole idea of food is that it's subjective and if you cook what's true to
38:58yourself hopefully people understand it and then they enjoy it as well it's got to be your personality on a
39:03plate and what you kind of hoping for is to reach into someone and let them understand an insight of
39:10your mind and what you want to portray because it is art at the end of the day the brief
39:15I think this year is
39:16amazing I'm a big film buff the key is to do what I do do it well and execute it
39:21well and then the rest is up to
39:23the judges my full menu strong I think there's a few that I would like to see at the banquet
39:27but I
39:29also got 39 out of 40 on my dessert last time so I'd like to go one more than that
39:32fight and talk
39:39turn up the heat in this kitchen like all my dishes this year it's all comes together at the end
39:43and the
39:44proofs in the pudding Paddy McGuinness over there Lucy Carl's working on everything everywhere all at
39:52once for the parfait the cod nut praline is loosened up with hazelnut oil he's making his apple puree I've
40:01just burnt them to like bring out this like lovely but bittersweet caramelization so it almost gives you
40:08like that warm apple crumble feel to it all right I gotta move fast now and he's got a sugar
40:16syrup on
40:17also to the parfait just gonna start that again so I start to crystallize minor hiccup minor so I've got
40:25some of my comfy strawberries and I'm just blend it into like a compote with some preserved rose syrup
40:33how's it going John good chef anything I can try yeah so I've got my fermented rice ice cream okay
40:39you
40:41get that kind of like almost like sake back note to it I think it's like a really nice gentle
40:45flavor I
40:46look forward to you at the pass thank you chef I've just tried his ice cream quite plain so see
40:53how that
40:53goes in the rest of the dish really he's got some really big flavors so maybe this just helps bring
40:56it
40:56all together but it's not the most interesting thing I've tasted it's been a busy year for John
41:04he's gone from running pop-ups to launching his own bricks-and-mortar Michelin starred restaurant
41:12Thai food is kind of synonymous with big bold flavors you got sweet salty sour and spicy and you kind
41:19of
41:19need to balance all that together to make something harmonious and delicious great British menu is something
41:25that I grew up watching long before I was even cooking in a professional kitchen I learned a lot
41:30about myself I learned a lot about my food the feedback from the veteran judges was amazing and
41:35to be honest I don't think I'd be the chef I am today without those experiences five years ago
41:39so it would be incredible to get through to that judging chamber and hopefully get myself onto the
41:45banquet this year service please John's flavored a meringue with toasted and powdered jasmine rice
41:55he sprinkles a bit more on top before it goes in the dehydrator
42:03Carl's redone sugar syrup is poured into whisked egg yolks started my parley and it's still a little bit
42:08warm to make sure they're kind of like incorporating he adds the fresh apples to the baked puree I love
42:17Batman but you know who who doesn't love Batman my son knows Batman yeah yeah don't want to let
42:22you down but I did leave it at home today my suit what a shame next he finishes the parfait
42:29by folding in
42:30whipped cream guys go the piping bags over there I do not no I've only got two but you can
42:40have them
42:40just hiding behind a girder no time to waste he uses a jug instead this is my ice cream coming
42:48out my
42:48coconut ice cream do you know where the piping bags were occurring where were they have a guess my fridge
43:00sabotage sorry guys what's going on Carl that's got some apples on the go some sorbets apple sorbet and
43:08then we've got the baked apple kind of like compote George I wanted that roastedness I wanted to bring
43:15out that caramelization the little bit of bitterness in there as well you seem on track so yeah just
43:21waiting for the the parfait to set I will ask no more thank you chef John's flavoring a strawberry
43:28and rose consomme with white cardamom and dried hibiscus flowers Corrin's making a caramel sauce with
43:36more coconut blossom he's serving last on this course you like the calm before the storm Corrin I
43:45really want to get something done yeah but like the longer I wait the better it's gonna be
43:51Carl's parfaits are set to these increase the charcoal in his twills to get a blacker finish
43:57whilst John's made glassy rose petals wasn't on the recipe I was dreaming about that last night so I made
44:03it today he's serving first and is on his last-minute jobs this is my superhero look I've made a
44:11coconut
44:12sorbet that I'm pipetting in to create the snow effect unfortunately I haven't quite worked out how to
44:17make like a natural snowflake John you got five minutes yes it's all the strawberry elements first
44:27as he layers them on top of the coconut and white cardamom bavoie compote then a little bit of the
44:34fresh
44:35and then like three or four of the confit and then some of these little verbena Corrin yep do you
44:44mind
44:44grabbing the forest floor from underneath yeah of course am I allowed to put these up yes please thank
44:50you Carl's preparing his fermented rice ice cream that's perfect it's gonna get hidden anyway chef so
44:57lovely Rocher that Carl I get you to do my Rochers as well to be fair it's finished with jasmine
45:03rice
45:03meringue all right John one minute yes chef and pickled and candied roses and then just to finish I've got
45:15a
45:20consummate the inspiration is taken from the opening scene of Snow White and the Huntsman and there's
45:25this little ah skin is white snow hardly lips as red as blood heart as strong as rose good luck
45:35chef
45:36last one yeah beautiful mate stunning I like just this the red white clarity of it it's very beautiful
45:42so we see what it tastes like so if I start at the base we've got a bavoie it's sort
45:56of got a
45:56medicinal type flavor so I think you've got to get the balance right on it I love that it's actually
46:01not too sweet it's quite savory there's a white cardamom in it I can get in the cardamom in the
46:06bavoie
46:06have you got it yeah yeah I'm getting it definitely the texture the bavoie is that what you're looking
46:11for yeah I think so I didn't want it to be unable to support all of the garnish I think
46:17it's a little
46:17bit hard for me and the amazaki ice cream yeah I think it has like that sort of subtle back
46:24of
46:24your palate almost a little bit sake in the background I'm getting that the the rice meringue you know it's
46:31got an amazing texture yeah it gives you that like rice pudding-y taste to it doesn't it it it
46:37really sings so what will you score it I'd like to get an eight or a nine for this the
46:42flavors are
46:43really nice and I think it hits the brief with the storytelling I'm gonna give him an eight an eight
46:49yeah Corrin I'll go eight as well Corrin's now making his shiso vinegar Italian meringue
47:04who's up next moi Carl's Cobb nut parfaits are placed on the four your team bases so that's my
47:13beer and apple compote just gone into the bottom of my parfait next the granny smith sorbet
47:23he's using white chocolate cocoa to bring it all together it's a shame all good it's just like
47:31really weird oh so I speckled yeah Carl's trying to fix the sprayer Carl you got five minutes yeah we
47:44chef the edge of my seat you know honestly it will all be served on a mossy woodland floor as
47:52if
47:52around the back caves waterfall love the trails thank you make it apple and cinnamon tea will scent the dish
48:22so the title of dish is Gotham's calling inspiration is Hendrick falls in the Brecon beacons this is the
48:30coordinates for Hendrick falls legends do not end they become a symbol of hope carried forward by
48:36those willing to wear the cape good luck Carl the last one are you willing to wear the cape I
48:46don't know
48:46I'm struggling at my own day job good layers please executed a load of things here and execute them really
49:06well
49:07let's start with the granny smith sorbet I wanted to be really fresh it's kind of like biting into the
49:16best
49:16granny smith apple that on a boiling hot day like really refreshing and you got a burnt apple compote as
49:25well I wanted to have a little bit of bitterness there and kind of like that natural caramelization
49:31without adding any additional sugar to it the presentation is that how you want to look yeah so
49:37you start a crack as we've we've bought it out the presentation again is very striking you knew what it
49:43was straight away yeah some technical issues but you can see there's a lot of promise in this so what
49:48would you score this dish I was hoping for a 10 with minor tweaks you know I'm quite confident in
49:53this
49:53this show I'd say nine when it came up to the pass I thought 10 like you said there's some
49:59really
49:59delicious things in there I think it's a high eight I was gonna go for an eight as well finally
50:09Corinne gets his moment he starts by soaking his dessert in rum flavored syrup I'll put hairs on your
50:15chest I'm gonna just try my dish and then decide if it's good enough or not we're gonna do if
50:20it's not
50:21let's go home yeah I'm just gonna run out the door I reckon that might be a bit cheeky but
50:27I'm gonna
50:28ask you to do some rush a smith no problem at all Corian you have 10 minutes what is going
50:38on this
50:39sugar's making me see things ow is he niche your idea job I was gonna say chef but I feel
50:47I can go down the
50:48mind Carl's ready with the caramel sauce Corinne toast the top of his shiso meringue it's kind of weird
50:57just to see the barbecue out for dessert the back of a spoonful of the gold dust on top of
51:02each of them
51:02glitter as well do you want them running a little bit flatter one all right that one's all right okay
51:17let's go it's served in cold boxes to dead or alive's track featured in the film
51:34lesbian gay support minors liquid gold s'mores muffin the name of the dish is LG SM it's based off of
51:43the film pride it smells delicious Wow you go chef go go go go go run like the wind
52:00excellent presentation we like yeah definitely sensing the coconut ice cream happy yeah lovely
52:06texture that coconut ice cream is delicious yeah it's quite an unusual thing to smoke a dessert you've
52:15got that right yeah I don't think it's overpowering I think a tiny hint of floralness from the shiso also
52:20just livens it up a bit again for all the flavors that you wanted in that muffin yeah is there
52:27enough
52:27room in there I think so I didn't want to get you too drunk that muffin it's like almost that
52:33bar bar
52:33but it's just got enough moisture in there really nice flavor this Italian meringue do you think it adds
52:41a lot of sweetness to the dish I was trying to be conscious of not being too sweet so that's
52:46why the
52:46vinegar has gone through there with the shiso and the caramel sauce I called it liquid gold not
52:51because the color because it tastes like liquid gold to me so let's have some scores I'm gonna
52:55start with you John I'm gonna go for eight for me it's just a bit too sweet I'm gonna go
53:00in eight
53:00minutes as well what would you score it well I've been asking for one all weeks I'm gonna ask again
53:06I'd
53:07score it a ten quite a lot of sugar I'm glad I'm having a mint tea a little minty little
53:16minty pressure
53:17in there the time is ridiculous yeah it just goes so flies by flies by flies by great stories to
53:24tell
53:24and and some like quite epic moments at the pass I think when when you're doing this job of judging
53:30when they really nail the brief it's just super fun Carl's got some ground to make but he did do
53:35a really good job today he did do a really good of that can I just take a second for
53:39that apple
53:39sorbet because I loved it absolutely fresh fresh fresh um are there any big scores there absolutely
53:47currently the scores are Carl 21 Corrin 26 and John 25
53:59what a wonderful way to end chefs vivid cinematic and glorious okay John for your dish white red and
54:11rose visually I think you achieve the contrast between red and white that you're looking for
54:15and whilst this was really nice I didn't think it had quite the same delivery as some of the other
54:19dishes the bavoie I really like the flavor I like the white cardamom and like a warming effect and it
54:26felt quite savory I did feel it was a bit over set okay I think the flavors of rose and
54:32hibiscus and
54:33white cardamom kind of out competed the strawberry a little bit the amazaki ice cream is quite a plain
54:39and savory flavor which counteracted some of the sweetness the jasmine rice meringue shards they're
54:45a really great flavor but I did think there was quite a lot of meringue on the dish and that
54:50did
54:50make this balance the dish quite sweet Carl for your dish Gotham's calling the presentation that the
54:59pass was epic it was very clever I like the black bat on the top I think it could have
55:03just been a
55:04little bit sharper the finish the Cobb nut praline parfait it was sweet but it was roasty and toasty
55:10and nutty but I agree with you it wasn't quite set enough the granny smith sorbet that was really
55:15good it was super fresh it was like biting a fresh granny smith apple I think with a few teen
55:20and the
55:21parfait that were quite sweet elements you really needed that freshness to balance it so really well
55:25done the burnt apple compote with the fresh Charles Ross apples going through it had a lovely sort of
55:31toffee apple vibe and a really good depth of flavor and it helped to balance the overall dish
55:39Corinne for your dish LGSM I enjoyed the music I loved you going a step further getting into character as
55:46well with the coal and I could see guests at the banquet really getting into it too the miso treacle
55:51rum soaked muffin it had really good structure there's so much rum flavor and umami from the
55:58miso I'll be honest I don't normally really like smoking desserts but I thought this was really cleverly
56:04done and to finish the meringue with the charcoal it just adds a bitterness to that meringue which really
56:10cuts through the sweetness and helps to balance everything the coconut blossom caramel that is liquid gold
56:16the ice cream it was fresh it was subtle it was rounded and it brought everything together thank you
56:23so to the scores John I'm going to give you a seven John you've had an excellent week in the
56:35kitchen I
56:36don't think this was your best dish but I still really loved it thank you Carl I'm scoring you
56:46an eight Carl I love the music the energy that moment of the past was dark and powerful brilliant delivery
56:58Corinne I'm gonna score you a 10 well done thank you congratulations Corinne and so with a score of 29
57:08Carl unfortunately that means you're gonna be leaving us just brilliant brilliant cooking it's such a pleasure
57:14genuinely to have you in this kitchen all week well done thank you yeah I'm sorry Carl but I think
57:21you
57:21finished on a really good dish there hope to see you back in the competition again yeah thank you very
57:25much thank you very much thank you all of you well done mate cheers mate I'm over the moon with
57:37the eight I put
57:38everything into that dessert you could only do what you can do on the day I'm super delighted to be
57:43able
57:43to get through to the judging chamber first step of where I want to be I'm ecstatic that was the
57:50goal
57:50I've just got little things in my mind that I'm going to try and improve on I really think that
57:54I
57:54have a chance to go through to finals week and I'm going to just push hard hard hard to get
57:57there
57:59John's a great chef I've got to cook my best food otherwise I'll be going home tomorrow I think John
58:06and Corinne have cooked amazingly this week in fact they were close to getting lots of tens I think a
58:10few
58:10little tweaks and the judges are going to have a really difficult decision to make
58:20John do you need anything right now I'm just a bit up against it I can give you a hand
58:25if you want me
58:25nah it's all right what's burning
58:56I'm just a bit up against it I'm just a bit up against it I can give you a hand
58:59if you want me to
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