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00:02This week, it's chefs from London and the south-east of England.
00:06Spot on.
00:07Josh, who comes from a two-star restaurant and is in the lead,
00:10has a thoughtful menu of British rom-coms,
00:12but hasn't found his sweet spot in the GBM kitchen yet.
00:17Gotta bring it back, two points down.
00:19Underdog Abby is keeping her cool
00:21despite messing up timings on her fish course
00:24and just scraping through in the tie-break.
00:27The main and the dessert are my strongest suit,
00:29so I'm just going to give it my best shot and keep smiling.
00:33Vince is in the competition for the second time,
00:36so is using that experience to stay calm and focused.
00:41The standards are really high right now,
00:43so every point counts and I have to get everything perfect.
00:46Judging their main courses and desserts
00:48is two-star, grummy, big gun, Akhtar Islam.
00:51I want the chefs really pushing themselves.
00:54I want some massive flavours, a visual spectacle
00:57and ultimately it has to be delicious.
01:01That's why you've got two stars, mate.
01:03The theme is Great British Movies.
01:06Time for a blockbuster or two.
01:08All right, Governor.
01:10All right, Governor.
01:23Josh and Vince are joint leaders on 14 points.
01:26Abby is chasing them on 12 points.
01:29Scores are tight and we want dishes worthy of the big screen.
01:33Only two can go through to cook for the judges.
01:36How are you all feeling?
01:36Nervous, but ready for the main course.
01:38You up for it?
01:39Yeah.
01:39Main course is the one everyone wants to get to the banquet, isn't it?
01:42Smash it, let's go.
01:43Let's do it.
01:46Josh, like Akhtar, works in a two-star kitchen,
01:49so there's a lot to live up to.
01:52I'm feeling pretty confident even after the feedback from Akhtar.
01:55I think that the dishes that I've got coming up
01:57are strong enough to see me through to finals week.
02:01He's taking inspiration from an iconic British actress
02:04who went to school in his home county, Kent.
02:09My dish is called Not a Fan of Chicken and Sauce Anyways.
02:13The inspiration is Audrey Hepburn in Breakfast at Tiffany's.
02:17I love that movie.
02:18Is it a specific part of the movie?
02:20So, it's the dinner scene where she's making a dish
02:23that she refers to as a West Indian dish.
02:25Chicken, saffron rice and chocolate sauce.
02:28So, I'm doing a balleteen of chicken with a chicken mousse.
02:31We're making a mole with the chilies, chocolate, onions,
02:35lots of nice spices.
02:36So, tell us about the rice. How's the rice going to work?
02:38So, I'm going to puff the wild rice
02:39and season it with salt and saffron powder
02:42alongside crispy chicken skins.
02:44I want some freshness through the dish as well,
02:47so I'm going to char and braise baby gem lettuce
02:50in some chicken stock.
02:52It really is basically three elements, right?
02:54That's it, and then just a lime gastric as well.
02:56OK, wow.
02:57It sounds really great, Josh.
02:59Vince, you a fan of Audrey Hepburn?
03:01I can't say I've seen any of her films.
03:02You've never seen any Audrey Hepburn films?
03:04No.
03:05Vince, what about you, Abi?
03:07I've not seen any of her films.
03:08No!
03:08Who are you people?
03:10I'm not alone.
03:11Conversely, Vince takes his inspiration
03:13from post-apocalyptic horror 28 days later.
03:17There's a scene where they seek refuge in the army barracks
03:20and the soldiers put on, like, a little banquet feast for them
03:23and all the food's pretty much off,
03:24so they end up eating out of tins.
03:26I'm going to give you some food that is tickled, preserved,
03:30so, like, how you'd have to live in a survival environment.
03:33I'm not seeing any tins or anything here, so talk us through it.
03:36I've got a lovely 28-day aged duck.
03:39I'm roasting the duck on the crown.
03:41Some variegated kale that I'm going to put a real, like,
03:44pickling liquor on.
03:45Carrots in shiokoji.
03:47And I've got a nice pork reduction sauce to go with that.
03:50I'm doing a duck leg doughnut as well to mop it all up.
03:53A duck leg doughnut?
03:54It sounds delicious.
03:55I'm really looking forward to it.
03:58Abi's two points behind the others,
04:00but she's hoping to snatch them back with her main course.
04:04So, my inspiration is Guy Ritchie,
04:06and the title of the dish is Oi Don't Snatch.
04:08Oi Don't Snatch.
04:09Oi Don't Snatch.
04:10From Snatch.
04:11Yes.
04:12One of my favourite lines out of that movie is,
04:14How long are them sausages, Charlie?
04:16That was uncanny.
04:17Where are you going with all this?
04:19So, I've gone pretty classic.
04:20Okay.
04:20Just, um, pork, apple, crackling and sage.
04:23Proper British, East End vibes.
04:25That looks like a really interesting cut.
04:26What have you got there?
04:27This is English pork presser.
04:28So, it's normally an ingredient you'd get from Iberico pigs.
04:31Yes, yeah.
04:31And I'm going to cook really traditionally
04:32with, like, foaming butter, garlic, thyme, rosary,
04:35and then I'm going to just quickly flash it on the barbecue at the end.
04:37Nice hit of smoke on that.
04:39Fantastic.
04:39And I think it's quite cool to pair it with pork belly as well.
04:41And are you going to glaze that in anything?
04:43I'm going to put a, uh, treacle glaze on the pork belly.
04:45Okay.
04:45And then the, uh, the black pudding?
04:47I'm going to put in bubble and squeak.
04:49Oh, we love bubble and squeak.
04:49Because there's a line in the movie where he says,
04:52Right then, my little bubble and squeak.
04:53Is there a delicious sauce?
04:55Talk to me about sauce.
04:56The sauce will be displayed separately.
04:58Displayed separately?
04:58Displayed.
04:59Intriguing language she's using there.
05:01Yeah.
05:05First job, going to get the chickens roasting with these onions.
05:09Get a nice pinch of salt in there.
05:11So we can start building the flavours for the sauce.
05:13One ingredient at a time.
05:16Josh also cracks on with his balatine.
05:19A chicken centerpiece which is deboned and rolled.
05:22So this is the start of the chicken mousseline.
05:25I'm going to stuff into the chicken breast.
05:27Go in with some egg white.
05:30This just helps to bind the mousse and give it a little bit of a firmer texture,
05:33as well as aeration.
05:36Josh's dish.
05:37I'm really intrigued how he managed to take something so simple
05:41and turn it into a showstopper at a banquet.
05:44I am hoping that this time he's really going to bring it home.
05:50I think the main thing that I'm worried about is my duck donut.
05:52I've just got to get that right.
05:54Vince is prepping his confit duck leg for the center of his donut.
05:58So I'm braising it in some duck stock and some aromats into the pressure cooker.
06:03If I remember how this works.
06:04There we go.
06:05Chops are good and I'm reducing my beetroot ketchup.
06:10He then starts the quest for crispy duck skin.
06:14What's he doing with the crown?
06:16Keeping the breasts on the crown, which I think is the right thing to do.
06:20He's going to be rendering that fat down.
06:22There's nothing as unpleasant as, like, unrendered layer of fat.
06:27Watch out, guys.
06:29Just getting my potatoes in the bubble and squeak.
06:33Abby's tackling her trickiest component first.
06:35Her plan is to serve some of her sauce frozen.
06:40This is my diamond mould.
06:43I'm going to pipe it in here, throw it in the blast chiller, say a prayer.
06:46Let's hope it works.
06:48At least I get to do it.
06:49I thought I was going home yesterday.
06:50Nice.
06:52Please sit.
06:53Please sit.
06:53She's going to sit.
06:54Sit.
06:56I'm just blending the celeriac with my puree.
06:59I've got to do this really quickly, otherwise the celeriac will go brown.
07:02And then I'll cry.
07:03She adds smoke powder and then moves on to the bubble and squeak.
07:07So I'm going to sweat down the onions with some thyme, garlic, a bit of chopped rosemary.
07:11Get some butter in there as well.
07:13It's my fancy bubble and squeak.
07:16I feel like we could be getting the most complete dish from Abby so far.
07:20It's all quite traditional, but where the challenge now comes is how she elevates these things.
07:26I really want Abby to show up on this course.
07:28I want passion from her.
07:32How are you getting on, Abby?
07:33Juro's on.
07:34Sauce is setting.
07:35Going good so far.
07:36Are you okay?
07:37I'm good, I'm good.
07:38I can't wait to try your bubbling squeak.
07:40How are you crisping up that duck skin?
07:42I'm starting it off with a blowtorch, just to get that first layer of fat off.
07:46And then I'm going to finish it on a dry pan.
07:49Josh is adding some heat to his mole sauce.
07:53So we've got cumin, coriander seeds, star anise, cinnamon, fresh herbs in now.
07:58Start to release the flavour in there.
08:01Can't have it not spicy, otherwise it doesn't work.
08:04Can't blow everyone's brains out with it either.
08:09Delicious.
08:14Mousse test.
08:16Spot on.
08:18He adds marjoram chicken musseline and wraps in the brined chicken to form the balatine.
08:24Tie this really nice and tight and get it poaching.
08:29Chicken in, come back later.
08:35The exciting bit.
08:38That's what we want.
08:39I'm going to pick it down and that's going to be the filling for my doughnut.
08:41Ooh, it's very hot.
08:45He adds herbs, cooking liquor.
08:48There's no real elegant way of doing this.
08:51And roasts my tacky mushrooms.
08:54I'm going to grab my potatoes out as well.
08:55I'll get it for you.
08:57Cheers, bro.
08:58Thank you so much.
09:00Mashed potatoes.
09:02I'm kind of worried about the sauce diamonds not setting, but I think if I just keep anxiously looking at
09:07the blast chiller every five seconds, I think we'll be fine.
09:12Bubble and sweet mix is ready.
09:14I'm just going to chill it down.
09:15And then mix it all together.
09:16Fancyly.
09:18Should we do another five second check?
09:20Thanks, Matt.
09:22Here's the moment of truth.
09:24Looking good.
09:25So now I'm going to just trim them up a little bit and then paint them to make it look
09:28like a proper shiny diamond.
09:31That looks so cool, Chef.
09:33Thanks, mate.
09:34Looks amazing.
09:35OK.
09:38So I'm just going to slice my pork skin.
09:40Shardy crackles.
09:42I think I've learned the past two courses is to just chill out and just try not to internally scream.
09:53I spent a few years growing up in Australia when I was quite young.
09:57I think I've maybe inherited a bit more of that like laid back style.
10:01I think chefs in general do have like a little bit of a competitive nature.
10:05So I want to be like a really like head down serious chef.
10:08I think I'm a little bit of a jokester.
10:11Taking part in the competition this year means so much.
10:13It's like I've literally watched this since I was like 15 years old.
10:16So to be asked to be on the show this year was a real privilege.
10:20London's home definitely been like my base camp.
10:22So to be able to represent the region that I call home is really really important to me.
10:27British mate.
10:30Back in the kitchen Abby preps pork presser and starts to build her bubble and squeak.
10:37Now I'm going to like fill it halfway.
10:39So basically when the guest gets there I want it to be like a little surprise of black pudding.
10:44Did you put a little seer on the black pudding first before it went in?
10:46No, just as is.
10:48As is, okay, cool.
10:49So what else is ready at the moment?
10:51Got some of the celeriac puree get to go.
10:52That's got the smoke running through it as well, right?
10:54Yeah, so there's a bit of smoke powder in there and I gave it a little blast with the smoke
10:58gun as well.
10:58I don't think it's too strong.
11:02Abby's celeriac puree is smoky.
11:04Is that going to overpower that delicate pork?
11:08Crack-a-lackin'.
11:09I'm pretty happy with how it's come out.
11:12Josh will also be serving crispy skin.
11:15His is chicken.
11:16I'm going to season that with some saffron salt.
11:19Audrey, she loves the saffron and I love chicken skin.
11:22Press that between two trays.
11:26Next job, frying wild rice.
11:29Same seasoning as the chicken skin.
11:31Smells great.
11:32Yeah, it's delicious.
11:33Then his lime gas streak.
11:35Equal quantities of caster sugar and lime juice.
11:39It'll just bring a really, like, fresh kick to counterbalance the sauce.
11:44How you getting on, all right?
11:45Yeah, getting there.
11:46Is that your puree?
11:47Yeah, puree's good to go.
11:50Good to go.
11:54So I'm just blending my mole now.
11:57Everything's had sufficient time to marry together.
11:59I'd love to try that if that's okay.
12:01Of course.
12:02So you've got everything running through that?
12:03Everything gets blended into it, yeah, apart from the chicken itself.
12:07The chocolate's just added as it's blending, so it emulsifies into the sauce.
12:14My concern? It's ever so slightly under-seasoned.
12:18Mole is one of three major components on Josh's dish.
12:22This is the component that's doing all the heavy lifting, so it has to be perfect.
12:29I'll give it colour in a pan and back into the oven to reheat the service.
12:36Has anyone got a blowtorch? You've got it.
12:38There's another one, no?
12:39There's a few more down that side.
12:41Vince is defrosting a beetroot ketchup.
12:43This isn't part of the method. It's just because I froze it.
12:46Just trying to bring it back.
12:48It's all good now. Back on track.
12:50Yep, happy with that.
12:51And he's also working on his port jus.
12:54I love how cool and calm that you are, you know?
12:57I'm screaming on the inside, though.
13:00So this is the sauce?
13:01That's my stock, yeah, that I've just reduced down.
13:04This is the beetroot ketchup, right?
13:06That's correct, yeah.
13:07Where's that going to be on the dish?
13:08That'll be a standalone part of the dish.
13:10It's not going in anything.
13:11It's meant to be quite sweet and jammy,
13:12and you can taste some of the spices and aromats in there.
13:17That sauce is almost there.
13:19I'm just going to let it slowly tick over.
13:20That's all I've got left to do is cook some veggies.
13:23Make my doughnuts.
13:24How hard could it be?
13:26So I'm just going to try and render some more of that fat off
13:29and get a nice, crispier skin.
13:30I really hope Vince manages to get that duck lovely and pink,
13:35crisp skin, whilst rendering that fat down perfectly.
13:39Just going to get those little tricky-to-reach bits
13:41with a blowtorch, and that should be it.
13:43Ready to rest.
13:48I'd say my cooking style is based on sustainability,
13:52using fresh ingredients that are available to me at the time.
13:56In the kitchen, I like to switch it up, experiment a little bit,
14:00and just see where it gets me.
14:01I started cooking at a very young age.
14:04It's something I've always wanted to do, is be a chef.
14:07I'm really happy in how my life journey's planned out.
14:11I'd be thrilled to get a dish to the banquet,
14:14and I just really would like to see a dish get the recognition
14:18I feel it deserves.
14:22Vince, are you cool if I use the bottom oven?
14:24Yeah, you can use it.
14:25You sure?
14:25Yeah, yeah.
14:28OK, caramel.
14:30I burn this every time.
14:32Not today. Today's going to be perfect caramel.
14:35Abby's caramelising pink lady apples.
14:38Nice.
14:42It's another day, just painting sauce diamonds
14:45and measuring pork belly with a ruler.
14:48Just getting a nice bit of colour on my pork belly.
14:52She pan-fries her pork presser before it's finished on the barbecue.
14:57I thought I was going to **** with the barbecue.
15:00Bit embarrassing with the Aussie heritage.
15:02Hot tray. Oh, my God.
15:04Yeah!
15:07Meanwhile, it's the moment of truth for Josh's valetine.
15:10How's it looking? Yeah, good.
15:12Happy.
15:13Looks delicious.
15:15Chef, you've got four minutes now.
15:17Yeah, we...
15:19That looks really beautifully rolled and everything.
15:21Yeah, yeah, yeah.
15:23Is that the mole?
15:24This is the mole, yeah, nice thick sauce.
15:25Holy moly.
15:27Get that hot. Look after that.
15:28Yep.
15:29He seasons the braised gem.
15:31How has everything worked out for you?
15:33Golden.
15:35Nice amount of puffed rice on there, mate.
15:38Chicken skin.
15:39How's that sauce? Is it hot?
15:40Yeah, nice and warm now.
15:42What have you done with that baby gem?
15:43It's raw, fat packed in ice, so it really crisps it up.
15:47Two minutes, chef.
15:48Wait, two minutes.
15:50The mole sauce is first...
15:53..followed by the braised baby gem...
15:55Do you want the coriander on top of the puffed rice?
15:57Yeah, mate.
15:58..the palatine and lime gastrique.
16:02Steady hand.
16:03Sorry, if you can just get a smoking gun working for me, mate.
16:06Josh, you are due at the pass.
16:08Yep, 30 seconds, chef.
16:10..and the dish is smoked before service.
16:12Oh, mate.
16:15Last one.
16:17It's presented to the sound of a steaming pressure cooker.
16:20That's the sound I was talking about.
16:23Yeah, the scary sound, yeah.
16:24Oh, look at that.
16:26That's a lovely drawing.
16:27The title of the dish is,
16:29Not a fan of chicken and sauce anyways,
16:31and the inspiration is Audrey Hepburn in Breakfast at Tiffany's.
16:35And her culinary disaster.
16:37This is not about to explode on me at any point.
16:40Ah, definitely not.
16:41All right, wonderful.
16:46One, two, three.
16:52Wow.
16:54The presentation is beautiful.
16:56Serving it in the pressure cooker was amazing.
16:58Quite funny.
17:01Valentin, do you think all three components have been cooked exactly as you'd like it to be?
17:07The skin and the breast, yeah, I'm happy with those.
17:10The mousse is a touch over, so it's lost some of its smoothness.
17:13It's soft, possibly a tiny bit over.
17:16I think the mousse is maybe getting a little bit lost with the strength of the mole.
17:20Yeah, I can't really taste the mousse.
17:22The skin, you try to crisp it up on the pan.
17:25Do you think you achieved that?
17:26It got it crispy.
17:27It's not stayed crisp.
17:28The crispy chicken skin provides that crisp texture that you want.
17:32And with the, like, slight char on the chicken skin, it works so well together.
17:36Have you judged all the different characteristics of a mole?
17:40Have you got that right?
17:41I think the mole is nicely balanced.
17:43The sweetness is nice.
17:44The bitterness is balanced nicely with that.
17:46The heat, though, is good.
17:48I think, yeah, he's nailed the heat on it.
17:49Yeah.
17:49Any hotter would be a bit too much, but I think it's, like, nice warm.
17:52The gem lettuce, does that bring enough to the party?
17:55It's nice with the rest of the dish.
17:57There should have been also some fresh lettuce on there that I've forgotten to put on, which is a shame.
18:00I'm going to get scores from you. Vince, I'll start with you.
18:03I'm going to give it a seven.
18:04I'm going to go seven as well.
18:06What score would you give yourself?
18:07I'll give it a seven.
18:08Thank you very much.
18:15Hey, first up, how did that go?
18:16A couple of errors that should have been on there.
18:19When you're trying to plate everything, it's so easy to forget one thing on the plate, isn't it?
18:22That's it.
18:22How are you guys getting on, all right?
18:24Yeah, Panic Station's now for me.
18:26Vince is next with his zombie movie 28 Days Later themed dish.
18:31Do you want two skewers for him like that, mate?
18:33Oh, yeah, two skewers is fine, yeah.
18:35His cooked kale is pickled and the carrots are braised in reduced carrot juice and shio koji, a Japanese fermented
18:42seasoning.
18:44Vince, you've got five minutes.
18:46Are you sure? Thank you.
18:47Josh bastes the maitake with a yeast extract glaze.
18:50Just get a nice char on that, yeah.
18:53Vince moves on to his duck-filled doughnuts.
18:55Cutting it quite fine, isn't he?
18:57He adds the duck filling to the batter.
19:00Vince, you've got two minutes now.
19:02Yes, chef, thank you.
19:03I'll probably be another one minute late.
19:05OK, cool.
19:07How are those doughnuts looking, Josh?
19:09Yeah, they're looking good.
19:10Just trying to get them coloured on both sides.
19:12Happy with that, Vince?
19:13Yeah.
19:14Yeah.
19:14Perfect, thank you.
19:15While Vince carves the centrepiece...
19:18Chefs, are we hoping this is not going to be a case of 28 days later?
19:22Hey!
19:23Absolutely savage.
19:25One, two.
19:26Lovely stuff.
19:27Thank you, chef.
19:29Like a patchwork quilt of kale.
19:31The beetroot ketchup is plated.
19:33Oh, I've got the shakes, man.
19:35What's going on?
19:36Along with the yeast extract glaze maitake and shio koji carrots.
19:43Finally, just within the five minutes allowed extra time, it served to the theme of 28 Days Later.
19:53In the spirit of the movie, that was tense.
19:56Definitely felt it.
19:58Right, fantastic.
20:00Good luck, chef.
20:01Cheers, thank you.
20:15How's that cooking of the actual crown?
20:19Yeah, it's nice and pink.
20:20I'm happy with the way it was cooked.
20:21I could have got a little bit more of a render on the skin.
20:26Unfortunately, I don't think it's cooked very well.
20:28Skin is not rendered or crispy and it's a bit overcooked.
20:32It's a bit bland.
20:33Yeah.
20:34You're really concerned about getting that doughnut right.
20:36It's not come out exactly how I've done it before.
20:39Could have possibly put some of the reduced jus inside instead of some stock.
20:44I think the batter on the duck doughnut is really nice.
20:47I think maybe lacking a little bit of seasoning.
20:49The mix is nice.
20:50It just makes it a little bit boring to eat.
20:54Is that ketchup balanced?
20:56I think so.
20:57It's got a nice sweetness to it as well as sharpness.
21:00The ketchup is sweet.
21:01The ketchup is really sweet.
21:02The carrots are sweet.
21:03It's too many sweet elements for me.
21:06What score would you give yourself?
21:07I'd give myself a seven for this.
21:09I think I'm going to go seven.
21:12It's a six for me, unfortunately.
21:14I know he's worked really hard on it.
21:15I feel really bad for him.
21:20Here he is.
21:21You all right?
21:21Yeah.
21:22I feel like a zombie myself right now.
21:23Zombie.
21:24Main course done and out the way.
21:26Right, barbecue time.
21:27Coming through.
21:29Do you want to wear a waistcoat?
21:31No, I'll wear a waistcoat.
21:34Vince, if you could take this sauce and bring it up to 75.
21:38Josh looks after the pork belly.
21:40So all of them like that?
21:41Yeah.
21:42All right, cool.
21:43And then I'm just going to chuck a bit of treacle glows on that.
21:45Smoky celeriac puree is first.
21:48Struggling with my shakes right now.
21:50Oh!
21:51Cheekle glazed pork belly.
21:54All right, governor.
21:55How long for that pork, Abby?
21:58It's a nine, mate.
21:58Give me a couple minutes.
21:59Make it stop.
22:01Caramelised apples and bubbling squeak.
22:04Could someone put smoke gun in teapot?
22:06Bit of smoke in the case as well.
22:07Shut the case.
22:08Bish bash bosh.
22:09Thank you so much.
22:10How long we got?
22:11About three minutes.
22:13Yes, chef.
22:13We're going to be on time today, mate.
22:16Pork presser.
22:17Oh, my God.
22:18So if you could put five of the crispy sage leaves just dotted around
22:21and three of the crackling shards.
22:24And the pork jus is served in hip flasks.
22:28Chef, you do have the pass.
22:30Let's go.
22:30Lovely.
22:30Perfect timing.
22:32Ooh.
22:36Don't laugh at me.
22:37You made me put this on.
22:38This is an anxious laugh.
22:39I wasn't laughing at your look.
22:40You're rocking it.
22:41Oh, thank you.
22:42Ooh.
22:43Ah.
22:45Straight over the top, please, mate.
22:46Almost there.
22:47So the title is Oi Don't Snatch.
22:49The inspiration is Guy Ritchie.
22:51All righty.
23:06The presser, are you happy with the croissant on that?
23:10Yeah, I'm happy with how it's come out.
23:12It's nice to serve it a little bit pink and juicy in the middle.
23:15For me, the presser is very dry.
23:18Overcooked, yeah.
23:19The pork belly, is that cooked exactly how you'd like it to be?
23:22Yeah, I think it's nice and tender, a little bit crispy on the outside, which is what I wanted to
23:26get on the plancher.
23:28The belly is delicious, actually.
23:30That's the nicest thing on the plate for me.
23:32Belly's really lovely.
23:33The black pudding.
23:34I didn't really want it to be crispy inside.
23:36I wanted it to be a little bit crispy on the outside and then, like, softer in the middle.
23:41Love that bubbling squeak.
23:42Yeah.
23:43So nice.
23:43I could have a massive one and just fry an egg and put it on there.
23:46Oh, that would be delicious, wouldn't it?
23:47Puree, very smoky, but the sweetness of the fruit kind of brings it back a bit.
23:51Does this dish need such a strong hit of smoke?
23:54I don't think it's too strong.
23:56If you're gonna say something that smokes celeriac puree, then you should make sure it lives up to that so
23:59people can identify it.
24:01For me, it's a lot of different pieces of meat that I don't really think necessarily work very well together.
24:07What would you score yourself?
24:09I'd give myself an eight, I think, for this dish.
24:11I'm gonna give it a six.
24:13Yeah, it's the same for me, it's a six.
24:21Yeah, how are you?
24:22Hey, guys, you all right?
24:23How you doing?
24:24Happy with it?
24:25I am, actually.
24:26I think that was my best one so far.
24:28Yeah.
24:29How are you guys feeling?
24:29You all right?
24:30A bit, yeah, a bit deflated after that, really.
24:32So, how are you feeling at the end of the main course?
24:36Great ideas.
24:38Execution, not always on point.
24:40I'm a bit concerned about the scoring, if I'm honest.
24:43Yeah, the scores are so close right now with all of us, so it's, uh...
24:46It's very tense.
24:47Two points.
24:47Two points in it.
24:49So, in terms of your scoring, it's already pretty neck and neck, isn't it?
24:53I know everyone thinks I don't like handing out tens, but I'm not gonna hand them out unless they deserve
24:59it.
24:59indeed.
25:03Each date is ever gray.
25:03much, too.
25:06A bit...ounge
25:07time, AKため in the melhor. Staying
25:08with aaga,akinis, Tara. Chefs.
25:10You all had
25:11grand ambition for this course and we were very excited. You reached for
25:14your vision, but with varying degrees of success. Over to you,
25:19Akta.
25:19Josh, for your dish, I'm not a fan of chicken and sauce anyways.
25:24The chicken balentine, presentation-wise, it looked great.
25:28The mousse inside the balentine was overcooked,
25:32and texturally, it was quite hard.
25:35The skin had good colour, but it wasn't crisp,
25:39so it didn't have a good mouthfeel.
25:41The mole sauce was deep, smoky and spicy,
25:44and had a pleasant bitter finish.
25:48You left the fresh gem lettuce off, and that was a shame,
25:51because that would have added the fresh notes that this dish really needed.
25:57Vince, for your dish, 28-day-later feast.
26:02The duck crown needed more love, care and attention.
26:06The skin just wasn't coloured enough,
26:08which also meant the fat wasn't rendered,
26:10which left a really unpleasant chew.
26:14One of the elements I was really looking forward to
26:16was the doughnut,
26:17but the centre was just under-seasoned braised duck.
26:22The ketchup, along with the carrots,
26:25the kale and the mushroom,
26:26meant a vinegary, acidic note
26:28became the dominant flavour on this dish.
26:32You ran late,
26:34and I really think you need to look at
26:36how you're organising your time.
26:39Abi, for your dish,
26:41oi, don't snatch.
26:43The best thing on the plate was that pork belly.
26:47The pork presser was served pink,
26:50it had blush,
26:51but it needed more of a crust.
26:54The bubble and squeak,
26:55the black pudding worked well,
26:57but you need to get a crust on that black pudding
26:59before you put it on the inside.
27:01I really like the theatrical element
27:04of the pork shoe
27:05when you've turned it into that diamond.
27:09You caramelised the apple
27:10and it was a bit too sweet.
27:11I think you've chosen the wrong apple.
27:13You need to go with a Granny Smith.
27:15It works really well with pork.
27:17This was definitely
27:18your most rounded dish so far.
27:21So, to the scores.
27:24Josh,
27:27I'm giving you
27:30a seven.
27:32You are almost there with that mole.
27:34Just get it over the line, I think.
27:36Vince,
27:39I'm scoring you
27:42a six.
27:44I can tell that you made mistakes on this dish,
27:46so give yourself the time that you need, chef.
27:49Abi,
27:52I'm scoring you
27:55a seven.
27:57Abi,
27:58that pork belly
27:59was delicious.
28:00Well done.
28:01Let's keep up the momentum
28:03and don't lose focus.
28:05It's really close.
28:06Make sure
28:07this next course
28:09you nail everything.
28:14How does it feel about that?
28:15Yeah.
28:17Brutal.
28:17Brutal, isn't it?
28:24I wasn't really expecting
28:25a high score after that performance.
28:27Just got to take it on the chin
28:28and rethink about it.
28:30It's nice to be in the lead
28:32very, very slightly,
28:33but it is so close.
28:34Just need to stick to the recipes.
28:36I'm a bit gutted.
28:37I was hoping for a slightly higher score
28:39just to kind of level the playing field
28:40going into the dessert round,
28:42but just going to have to
28:43knock it out of the park
28:43on the next round.
28:46Now it's time for the pre-desserts
28:49and the scores are so close
28:51that these rankings
28:52could determine
28:54who stays
28:55and who goes.
28:59On.
29:00Where is on?
29:00On is here.
29:02It's quite important
29:03in a rum punch
29:04to have a mix of
29:05white and dark rum.
29:06Can't have rum punch
29:08without nutmeg.
29:09So my inspiration
29:10is a spoonful of sugar
29:12from Mary Poppins.
29:13Mary Poppins!
29:14So I am focusing
29:15on the scene
29:16where they're taking
29:17their medicine
29:17and incorporating
29:19the three flavours
29:20that Mary, Michael
29:21and Jane mention
29:22when they taste the medicine.
29:23And what are those flavours?
29:24Rum punch,
29:25strawberry and lime.
29:26All helping the medicine
29:27go down.
29:28That's it.
29:30Apples
29:30for my sorbet
29:31to make fresh.
29:33I'm going to make
29:34my brandy snap mix.
29:36This literally feels
29:37like being back in school.
29:38Cream together
29:39the butter and the sugar.
29:41Yeah.
29:41The pinkness going in.
29:43Green goes good with pink.
29:45I'm making a dessert
29:47called Defying Gravity.
29:48Wicked?
29:49Yeah.
29:49I love wicked.
29:51So do I.
29:51What are we doing?
29:52Classic British ingredients
29:54once again.
29:54Apple and blackberry.
29:56Nice.
29:56Pink and green.
29:57So I'm going to make
29:57a pink brandy snap tuile
29:59and then I'm going to do
30:00a green apple sorbet
30:01nice and fresh.
30:02Marvellous.
30:03Well I can't wait
30:03to see it chef.
30:08Just warming up
30:09some milk and cream
30:10that I've had
30:10infusing overnight
30:11with some popcorn.
30:13It's got quite a nice
30:14popcorn aroma
30:15and flavour to it.
30:17I'm creating
30:18a cinema ticket
30:19out of my popcorn parfait.
30:21How clever.
30:21And I'm going to
30:23make a really nice
30:24ginger caramel
30:25to go on the side of it.
30:26Lovely.
30:26And sell that
30:27with some
30:27freshly popped popcorn.
30:28Wow interesting.
30:29While Vince
30:31part fills moulds
30:32with white chocolate
30:33Josh is making
30:34his spoonful of sugar
30:35from crystallised
30:36lime zest.
30:39Crystallise.
30:40Crystallise.
30:41Freeze dried strawberries
30:42and amber sugar crystals.
30:45I just want
30:46small enough pieces
30:47that it's nice to bite
30:48without breaking your teeth.
30:50He's also making
30:51a vanilla chantilly.
30:53We have snaps.
30:55She's snapping.
30:56OK I think
30:57we have some baskets.
31:00This is the
31:01blackberry gel.
31:02I just need to get it
31:03in the blast chiller.
31:04Vince's white chocolate
31:05is set in ticket moulds.
31:07Yeah I'm happy with those.
31:09He uses the same moulds
31:10for the parfait
31:12and blends steeped ginger
31:13with a thickening agent.
31:15How are you looking
31:15with your one Mick?
31:16Just waiting for the
31:17blast freeze to
31:18work its magic.
31:20You have three minutes
31:21to the past chef.
31:22Three minutes.
31:23Are you guys
31:24cool with three minutes?
31:25Yep.
31:25Is it set Vince?
31:27Yep.
31:27Oh.
31:28I sandwiched it
31:29back.
31:29It's all good.
31:30OK fine.
31:31While Abby pipes
31:32apple sorbet
31:33into brandy snap
31:34twills,
31:34Vince tops his
31:35popcorn parfait
31:36with white chocolate
31:37and brings some
31:38bling to his
31:39cinema ticket.
31:40One minute to go
31:41now chef.
31:42Josh fills
31:43medicine jars
31:43with vanilla
31:44chantilly cream
31:45followed by
31:46rum punch granita
31:47to serve with
31:48his spoonful of
31:49sugar.
31:50It's your last
31:5130 seconds chef.
31:52Abby garnishes
31:53with preserved
31:54blackberries,
31:55blackberry gel
31:55and apple.
31:57And Vince
31:58serves sweet
31:58and salty
31:59popcorn along
32:00with ginger
32:00puree and
32:01his parfait.
32:05All right,
32:05let's get it out
32:06if you've all
32:06starts melting.
32:07You all
32:07really happy?
32:08Yep.
32:08All right,
32:09thank you,
32:09chef.
32:10As always,
32:11the veteran's
32:12chef doesn't
32:12know who
32:13cooked which
32:13pre-dessert.
32:15Thank you very much.
32:16interesting.
32:17There's a lot
32:18going on.
32:18We need to move
32:18quite quickly,
32:19I think.
32:23This one requires
32:24a little bit of
32:25sleight of hand.
32:26Very clever.
32:27It's quite
32:28impressive,
32:28isn't it?
32:29Defying gravity,
32:30we're celebrating
32:31the movie
32:32Wicked.
32:32Wow.
32:33Wow,
32:34that's fresh.
32:35That really packs
32:36a punch,
32:36doesn't it?
32:37Is it a one-biter?
32:38Go for it,
32:39mate.
32:39Get some
32:39brain freeze.
32:41That brandy,
32:42you know,
32:42the old brandy basket.
32:44Yeah,
32:44it's got that texture,
32:45hasn't it,
32:45and the flavour.
32:46Green apple
32:46sorbet is delicious.
32:47The brandy
32:48stamp for me
32:48is too thick.
32:49It's a lot
32:50of sugar.
32:51I don't mind
32:51a bit of a chew.
32:52Bracing.
32:56This one
32:57is called
32:57Admit One.
32:58Look,
32:58it's a ticket.
32:59Ticket,
32:59yeah.
32:59Isn't that clever?
33:05It's delicious.
33:05For me,
33:06it's just
33:07a bit too sweet.
33:08It's quite big
33:09as well,
33:09but I'd be happy
33:10if I got it.
33:11This is sweet.
33:13Not very
33:13refreshing,
33:14is it?
33:14Uh-uh.
33:15It's not
33:15delicate enough.
33:18This one
33:18is celebrating
33:19Mary Poppins.
33:21Looks great.
33:21I love your
33:22medicine label.
33:26Goodness me.
33:27Well,
33:27that is medicinal.
33:29Definitely tastes
33:29like rum.
33:31It's definitely
33:31a very adult,
33:33I'd say.
33:34I love rum in desserts.
33:35This is really nice.
33:36Fresh,
33:37sweet,
33:38acquired taste.
33:39All right,
33:40chef,
33:40I would like
33:41you to rank
33:41these in order
33:42of your preference.
33:43The cinema ticket
33:44is my least favourite.
33:46Too sweet.
33:47The chocolate
33:48works,
33:48not delicate enough.
33:49Second,
33:50I think I might
33:51need a prescription
33:52to have that,
33:52but it's fresh,
33:54and this
33:56is my favourite.
33:57Lovely,
33:58fresh,
33:59just what you want,
33:59I think,
34:00and I like the magic.
34:02Clever presentation.
34:03This is amazing.
34:04Oh, see?
34:05That's why
34:05I wasn't allowed
34:06to touch it.
34:07I'm going to say
34:07this is Josh
34:08because it's got
34:09his vibe to it.
34:10So that's Vince,
34:11and that leaves
34:12popcorn for Abby.
34:13You are incorrect.
34:14You are correct
34:16that this is Josh.
34:17Yep.
34:17This is Vince.
34:19Oh, wow.
34:20And this is Abby.
34:21Wow, okay.
34:25It's the dessert course,
34:27and the chefs need
34:28to produce
34:28some movie magic
34:29for Akhtar,
34:30who will make
34:31the frame
34:32in this tightly scored course.
34:35Vince,
34:36one point behind Josh
34:37and one ahead of Abby,
34:39is making
34:39a brown butter financier,
34:41combining ground almonds,
34:43icing sugar,
34:43and flour.
34:44And just a touch
34:45of honey to it as well.
34:47Vince is taking inspiration
34:48from the film adaptation
34:49of Philip Pullman's
34:51first
34:51His Dark Materials novel.
34:53I'm going to create
34:54a golden compass.
34:56What's going inside
34:56is a orange blossom mousse
34:58with a brown butter
35:00financier,
35:01an almond creatine.
35:02I'm going to shave
35:04some miyagawa
35:05on the top of it.
35:06Some what?
35:06Miyagawa,
35:07which is a Japanese citrus.
35:09Obviously,
35:09it's going to be
35:10a layered composition.
35:11That's correct.
35:11And you're going to make
35:12it look like the compass.
35:14That's the aim,
35:14to make it look like a compass.
35:15That's the aim.
35:15That is the aim, yeah.
35:18Meanwhile,
35:19Abby's making
35:20a peanut parfait.
35:21I'm just softening
35:22the peanut butter
35:23over a vein marie.
35:24If you don't soften it,
35:25it could split,
35:26which is not
35:26what I want to happen.
35:28I'm going to whip
35:28the cream by hand
35:29because if you overwhip it
35:30using a machine,
35:31you're screwed.
35:34Come on.
35:36OK,
35:37egg whites in,
35:38channelling,
35:39merry berry.
35:39Half the cream.
35:42Literally a crucial moment
35:43making the parfait now.
35:45Yes,
35:46I am shaking.
35:48I'm just going to melt
35:49the chocolate
35:49and the almond butter.
35:52My dish is called
35:53And the BAFTA Goes Too.
35:54Ah!
35:55The inspiration
35:55is British movies
35:56as a whole.
35:57So I'm making
35:58an actual BAFTA.
35:59Right.
36:00So it's going to be
36:00a BAFTA-shaped mask.
36:02OK.
36:02With peanut parfait inside.
36:04I'm going to put
36:04a little bit of salted
36:05caramel in the middle
36:06and I've also got
36:06a lime gel
36:07which will kind of
36:08help cut through
36:08all the richness
36:09and then a bit
36:09of popcorn ice cream
36:10as well.
36:11I do like popcorn ice cream.
36:13What's the most
36:14challenging part?
36:14Setting the BAFTA mask
36:16because if that doesn't set
36:17then I have nothing.
36:19Josh is starting
36:20his ice cream.
36:21Cardamom.
36:22It's going to crush
36:22and get it toasted.
36:24I've also got
36:24a mascarpone mousse.
36:26Bring milk, cream
36:27and sugar to the boil.
36:30Pour it over
36:32mascarpone
36:32and then hand blend
36:33that together.
36:35Get it nice and smooth.
36:37While that's still warm
36:38bloom some gold gelatin.
36:40Blend that in
36:40and set it.
36:42Josh is taking
36:43his inspiration
36:44from a movie
36:44that was shot
36:45at Dover Castle
36:46near to where he lives.
36:48So the dish is called
36:50Cow as White as Milk
36:51and it's taken from
36:53the movie
36:53Into the Woods
36:54Into the Woods
36:55the movie
36:56that's about
36:56lots of different
36:57fairy stories.
36:58That's right, yes.
36:59And in the scene
36:59that I'm focusing on
37:00the baker's
37:02walking through the woods
37:03as Jack is walking
37:04through the woods
37:04to sell his cow.
37:06Cow as White as Milk.
37:07How are you pulling
37:08this cow together?
37:09So we've got
37:09mascarpone mousse,
37:11cardamom ice cream,
37:13gingerbread puree,
37:14gingerbread twill,
37:15naturally fermented
37:16ginger beer gel,
37:17caramel
37:17and apple marigold.
37:19Sounds delicious.
37:21What do you think
37:22about it?
37:22The mascarpone mousse
37:23is going to be
37:24lovely and light
37:24but you still want
37:25the flavours coming
37:26through.
37:26Really excited about
37:28his use of ginger
37:29and cardamom.
37:30Obviously ginger
37:31can at times
37:32get overpowering,
37:33same with the
37:33cardamom as well
37:34but everything
37:35has to be right.
37:37So I'm going to make
37:38a really quick
37:39quince compote.
37:40Where is my sugar?
37:42He adds vanilla,
37:44leaves to simmer
37:45and starts on his mousse,
37:46adding orange blossom
37:47water to yoghurt,
37:49cream cheese
37:49and mascarpone
37:50and his financier
37:52comes out to cool.
37:54Vince's dish.
37:55It's got to be sharp.
37:56I want it to look
37:57like a compass.
37:58I want that orange blossom
38:00mousse to really shine
38:01through and I want it
38:03to be beautifully put
38:05together so it's a dream
38:06to eat.
38:08Abby's on the next stage
38:09of her foyer team.
38:10I'm going to pour it
38:11on this baking sheet,
38:12roll it really thin,
38:13chuck it in the blast
38:14jello, hope it sets.
38:15All set.
38:16The chocolate.
38:18I'm making these
38:19salted caramel fillings
38:20to go inside the
38:21BAFTA mask.
38:22Come on caramel,
38:23cooperate.
38:23Yes, we're good.
38:25She pipes her
38:26cooled caramel
38:27into the centre
38:28of her peanut
38:29parfait BAFTA mask.
38:31Things are setting
38:31which is good.
38:32It means we have
38:33a dessert.
38:34Abby's making us
38:35a BAFTA.
38:36We all know
38:37what the BAFTA
38:38mask looks like,
38:39right?
38:39So there's no
38:40ambiguity about that.
38:41It's got to look
38:41like one.
38:44I'm making
38:45a gingerbread puree.
38:47It's essentially
38:48a cake mix
38:49which makes this
38:50delicious puree.
38:51Josh is also
38:52making a ginger
38:53beer gel.
38:54So this is a
38:55naturally fermented
38:56ginger beer.
38:57Let's give a really
38:58nice acidic
39:00fermented gingery
39:01punch on the dish.
39:02He adds lemon
39:03juice, sugar
39:04and a setting agent.
39:05Can you just grab
39:06the blast chiller
39:06door for me,
39:07please?
39:10It's olive.
39:12This is the
39:13gingerbread puree.
39:14Chilled it down
39:14and just passed it
39:15again just to get
39:16rid of any kind of
39:17lumps or skin that's
39:18in it and it's good
39:19to go.
39:20Could I try some?
39:21Yeah.
39:22So it's gingerbread
39:23puree.
39:24So it's not a ginger
39:25puree.
39:26So there's orange
39:26zest, cinnamon,
39:28ginger.
39:30Wonderful.
39:32I was hoping for the
39:34toasted notes of
39:35gingerbread biscuit,
39:36you know, everything
39:37that you think about
39:37gingerbread biscuit.
39:39What I actually got was
39:39just the flavour of a
39:40wet, uncooked batter.
39:44I'm on double time
39:45right now.
39:46Vince is on to the
39:47next layer of his
39:48golden compass.
39:50My protein, it's
39:51looking good.
39:52But his main concern is
39:53tempering chocolate in
39:54this warm kitchen.
39:56How's your chocolate
39:57going, Vince?
39:58Yeah, it's going well.
39:58All right.
39:59Yeah, yeah.
40:00So I've just added a
40:01little bit of chocolate
40:02to it just to bring the
40:04temperature down.
40:04Got that nice gloss.
40:08Why do I do this to
40:10myself?
40:11Abby's working on her
40:12foillotine layer.
40:13Don't want to serve
40:14Axel Islam some
40:16baking paper.
40:19Assemble.
40:20Assemble the moulds.
40:21Cool.
40:22Just going to put a
40:22touch more peanut
40:23parfait on top.
40:25Precious cargo.
40:26This is like the main
40:27part of the dessert.
40:28All right, so
40:28everything's built on
40:29this.
40:30Yes.
40:30All my hopes and
40:31dreams.
40:31All your hopes and
40:32dreams.
40:32OK, I'm just going to
40:33say the dessert, but
40:34obviously a lot more
40:36riding on it.
40:37OK.
40:37It means it's a little
40:38taste.
40:39I love peanut and
40:39caramel together.
40:40I think it's a great
40:41classic combo.
40:42It will crown off for
40:42a banquet nicely.
40:45Abby's peanut
40:47parfait tasted delicious.
40:49When it comes out the
40:49mould, they can easily
40:50crack, so I hope she's
40:52got that process right.
40:53Ice cream time.
40:55Looking good.
40:57I think I'm happy with
40:58the popcorn flavour.
40:59She's also making a
41:00peanut brittle, a last
41:02minute addition to add
41:03texture.
41:04Fancy peanut candy bar
41:05vibes.
41:06Let's make another batch
41:07of caramel.
41:10It's almost like
41:11honeycomb popcorn.
41:13I just wanted it to be a
41:15bit crisper.
41:16Awesome.
41:19This is the mascarpone
41:20mousse.
41:21You can see it starting to
41:22thicken and form ribbons in
41:24the bowl.
41:26Delicious.
41:27It's so good.
41:28Josh fills cow-shaped
41:30moulds.
41:30Put them into the freezer.
41:32And gets onto his cardamom
41:34ice cream.
41:35Hopefully, fingers crossed,
41:36it'll be frozen in time.
41:38Next job, caramel.
41:40I'm looking for a mahogany
41:42colour, just the right
41:44amount of sweetness to
41:45bitterness.
41:48That's the caramel made.
41:51So these are my gingerbread
41:53twills.
41:54Just making them look like
41:55leaves in the woods.
42:02I have two kids, a five-year-old
42:04and a four-year-old.
42:05They kind of understand what
42:06it's like for me to be a
42:07chef.
42:08They like the fact that I'm a
42:09cook and always saying,
42:11oh, Daddy, you're the best
42:11chef, which is lovely.
42:15For chefs, Great British
42:17Menu is the cookery show
42:18that we enjoy watching.
42:20Anything to prove, only to
42:23myself, it's about having a
42:25bit of fun as well, I think.
42:26There's not too much
42:26pressure.
42:27It would be nice to make
42:29the banquet, it would be
42:29nice to even just to win
42:31the regional stages, but
42:33yeah, it's just about
42:34proving something to myself
42:34more than anybody else.
42:36Service, please.
42:41Vince is tackling his
42:42tricky chocolate work,
42:43which will surround his
42:45layered golden compass.
42:46These are little last-minute
42:47moulds that I had made.
42:49If it works, amazing.
42:50If not, it's not a big deal
42:51because the dessert is still
42:52very delicious.
42:57First, orange blossom mousse.
43:00That's the quince compote.
43:01He adds the foillotine layer
43:03followed by the financier and
43:05his chocolate is ready to
43:06demold.
43:07It's very difficult working
43:09with chocolate, that's
43:09piddly.
43:11Are you happy with them,
43:12Vince?
43:12Yeah, I'm ecstatic.
43:14I've got a few out.
43:15So this is the base of the
43:17compass and then I'm going to
43:18garnish it around with the
43:19chocolate if it all comes out.
43:20All right, fantastic.
43:22That's your compote?
43:22That's a bit of quince
43:23compote, yeah.
43:24Can I try that then?
43:24Absolutely, yeah, sure.
43:27Kind of left it a little to
43:27the bite as well.
43:30Yeah, I'm happy with them.
43:32They just need to defrost now.
43:35Vanilla is the dominant
43:36flavour in that.
43:37Quince compote, is that going
43:40to become the dominant flavour
43:41in that dessert?
43:43Abby's made a lime gel.
43:45Smells nice.
43:46To cut through the richness
43:47of her BAFTA masks.
43:51Bloody hell, mate.
43:52Oh, they're so cool.
43:54She embellishes them with
43:55edible gold.
43:57Looks like her BAFTA,
43:58if I've ever seen one.
44:01Wow, that looks absolutely
44:02amazing.
44:03Thanks.
44:04That is so cool.
44:05Josh is unleashing the cows
44:07from their moulds.
44:10Ooh.
44:10Ooh.
44:12Scopone.
44:16Happy days.
44:18It's happy days for Vince, too,
44:20as his compasses are pretty
44:21much done.
44:22I've been looking forward
44:23to this course, so I hope
44:25I did it justice.
44:27Smells like graffiti art.
44:28Tell you a rebel.
44:29I'm a rule-abiding citizen.
44:32Now for the compass dial.
44:34Not quite.
44:35Spray's not really worked
44:36how I wanted it to.
44:38It's a bit thicker than I
44:39thought.
44:39I'm not going to do the
44:40other ones.
44:40I'm just going to leave
44:41them as they are.
44:44Vince, nine minutes to the
44:45pass.
44:46You good?
44:46Yeah, I think I might be a
44:47bit early.
44:48Oh, early.
44:49For once.
44:50So what exactly is this,
44:52Vince?
44:52This is the yoghurt
44:54orange blossom mousse.
44:55The chocolate surrounds
44:57the golden compass.
44:59Do you better get a couple of them
45:00on before you, mate?
45:01Yeah, go on then.
45:03Yeah, it's just three, is it?
45:04Yeah, it's just three.
45:05Trust the tweezer guy, mate.
45:07Happy?
45:08Yeah, ready to go.
45:12I'll make a bigger smile than
45:14that.
45:14No.
45:15You're done.
45:16I'm done.
45:17So the title of my dish is a
45:18golden compass and I've got some
45:21miyagawa to shave on top.
45:22Okay.
45:22You grab the door for me.
45:23Oh, sorry.
45:24Well done.
45:24Cheers.
45:36Will you do mine?
45:37You do mine.
45:38It looks good, doesn't it, as it
45:40goes on.
45:40That is great.
45:46Is every layer as you'd like it
45:49to be?
45:50Yeah, I think every layer
45:51complements the other and they
45:53all stand up for themselves
45:54as well.
45:55There's a lot of different
45:56flavours he's got going on and
45:58they're all kind of maybe
45:59muddling together a little bit.
46:01Are you happy with the
46:02texture of the quince?
46:03Yeah, I wanted to have a
46:04little bit of a bite to the
46:06quince.
46:07I didn't want it to be, like,
46:08really mushy.
46:10Like, he's got some quince in
46:11the middle that's not really
46:13coming through, in my opinion.
46:14It needs to be a bit pokey of
46:16that compote, doesn't it?
46:17For me, quince needs to really,
46:19really, really be cooked down to
46:20get all the flavour out of it.
46:21Is that chocolate tempered
46:23perfectly as you'd want it to be?
46:25It's got a good snap to it.
46:27It was glossy as well before I
46:28sprayed it.
46:29If you're going to temper
46:30chocolate, it's really brave.
46:32I don't know if I would have
46:33dared to do that, but it's not
46:35that snappy.
46:36It's not, is it?
46:37Finally, the addition of the
46:39miagawa snow.
46:40I definitely believe it adds
46:41value to the dessert.
46:42It brings a bit of tartness to
46:44the dish.
46:45I think this is beautiful.
46:46Yeah, such a great idea.
46:47Out of ten, what would you
46:49score this dessert?
46:50I'd give myself an eight.
46:52I think I'd give it a six.
46:53I would give it a seven.
47:00How are you getting on, Vince?
47:01Are you all right?
47:01Yeah, didn't nail the visuals,
47:03but I'm happy with the flavours.
47:05I really enjoyed the flavours.
47:06I really, really liked it.
47:08I'm going to steal your
47:08grated miagawa trick.
47:10That's wicked.
47:12Abby fills her chocolate
47:13crumb and popcorn buckets.
47:15She plates lime gel.
47:18Steadiest my hands have ever
47:20been.
47:21But the BAFTA mask needs to
47:23come up to temperature.
47:25Are we just waiting on that
47:26to defrost?
47:27Pretty much.
47:28There is a point where it
47:30could get a little too soft.
47:31She adds peanut brittle
47:32shards to the popcorn and
47:34chocolate crumb.
47:35The whole point of this
47:36little bucket is so that
47:37there is a bit of texture
47:38on the dish.
47:39Hello.
47:39Hello, chef.
47:40How are you getting on?
47:41Good.
47:41It's a waiting game.
47:42I'm waiting for them to get
47:44to the right temperature.
47:45Well, chef, you've got
47:46seven minutes.
47:47I'm going to take the seven
47:48just because I want it to be
47:49the right texture for you.
47:50You may as well.
47:52I feel like I would be
47:53more comfortable running
47:54right now.
47:55This is horrible.
47:56This is so bad.
47:58Have you got some spares
47:59back there, chef?
48:00I got some spares.
48:01You could probably break
48:02into one of those and see
48:03how that's doing.
48:04They all came out at the
48:05same time, didn't they?
48:05No, they came out
48:06different times.
48:07That's why you've got
48:08two stars, mate.
48:12Chef, two minutes.
48:14Yes, chef.
48:14Rocher central.
48:16Popcorn ice cream is served.
48:18Well, I'm done what I can.
48:20Oh, my God.
48:22Bang on time, chef.
48:26Lift them all.
48:26Oh, OK.
48:29Oh, look at that.
48:30Wow.
48:31The BAFTA goes to...
48:33BAFTA goes to...
48:33You!
48:35Finally!
48:44The moment of truth.
48:48Bit harsh ruining a face like that,
48:50isn't it?
48:50That's the end of my BAFTA.
48:52I think she could have done
48:54with coming five minutes earlier.
48:55Yeah, the BAFTA is now not
48:57actually set enough,
48:59but also the caramel inside it
49:01is too hard.
49:04Your peanut BAFTA,
49:06is that exactly how
49:07you intended it to be?
49:08I think maybe I could have
49:09served it a minute or two earlier
49:11just so it was slightly firmer.
49:12Can you get in that foyer team?
49:14There's not enough of it to...
49:15Do you think Horatio's
49:16are a bit out?
49:17Yeah.
49:18Popcorn ice cream.
49:19I think you do taste popcorn
49:21in the ice cream.
49:21I infused it with
49:22freeze-dried corn.
49:23So you used the sweet corn kernels
49:25as well, right?
49:26Yeah, just to give it
49:27an extra boost of sweet corn flavour.
49:29It's so rich and so sweet.
49:33For me, it's just very sickly.
49:36The chocolate crumb.
49:37I think it's another
49:38chocolatey element to kind of
49:39tie in with the foyer team base
49:40as well.
49:41Another element that gives
49:42a bit of texture as well.
49:43It's a very rich dessert
49:44for the size of it as well.
49:46It is quite large.
49:47Is it the right size
49:49for a dessert
49:50at the end of a banquet?
49:52I think it's maybe
49:53a tiny bit too big.
49:55Texturally,
49:56it kind of struggles.
49:58You said you wanted
49:59to balance it out.
50:00Do you think
50:01you've done that?
50:02I think so.
50:03I think the freshness
50:04of the cold ice cream
50:05helps to cut through
50:06the rich parfait.
50:07Score it for me,
50:08then, please.
50:09I would give it
50:10a five.
50:11Ooh.
50:12Agree on five for this.
50:14What score would you give it?
50:16I think I would give
50:16this an eight out of ten.
50:22How are you doing, Abby?
50:23How are you?
50:23Yeah.
50:24Done everything I can.
50:25So, how are you doing
50:26for your next course?
50:27Yeah, I'm pretty much there.
50:30Did you make these
50:31tree stamps yourself?
50:32Yeah.
50:32I dragged my children
50:33out in the rain
50:35into the woods
50:36and cut some pine
50:37and pick up pine cones.
50:39What you got going on there?
50:40Just a small amount
50:41of caramel
50:42to hold this twill
50:43in place.
50:44This twill
50:45acts like a seat
50:46for the ice cream.
50:49Josh.
50:49Yep.
50:50Eleven minutes
50:51to the pass.
50:52I will be
50:53five minutes.
50:54Perfect.
50:55You don't get points
50:56for coming up early,
50:57I'll tell you that.
50:57I know, it's unfortunate.
50:58What's that going on?
50:59Gingerbread puree.
51:00Oh, I love it.
51:02Gingerbread gel
51:03is next.
51:04Always good.
51:05So, you got your
51:05tweezers out, Josh.
51:06Always.
51:09Followed by
51:09cardamom ice cream.
51:12Is it a pallet knife?
51:14Yeah.
51:15And the cow-shaped
51:16mascarpone mousse
51:17finishes the dish.
51:19That looks wicked.
51:20So cool.
51:22I'm stressed for you.
51:23We're good.
51:24I'm ready.
51:26The lights are dimmed
51:27and it's served
51:27in a misty kitchen
51:29reminiscent of the woods.
51:30So, the title is
51:32Cow as White as Milk
51:33and the inspiration
51:35is the movie
51:35Into the Woods.
51:37Fantastic.
51:47Tweezer Josh
51:48has done it again.
51:48Tweezer Josh
51:49has done it again.
51:53You chose
51:53quite an interesting
51:54process of making
51:55the mousse.
51:56Do you think
51:56you've made
51:56the right choice?
51:57Yeah.
51:57It's got a nice
51:58silky texture
51:59and it's nicely
52:00aerated.
52:02It was very fresh.
52:03Great textures.
52:04Good crunch
52:05for the twill.
52:05Your ice cream.
52:07Cardamons can be
52:08quite a powerful flavour.
52:09Has that been judged
52:10well?
52:11I think so, yeah.
52:12The ginger really
52:12is the main flavour
52:14for the dish
52:15and the cardamom
52:16is there to complement
52:16it rather than
52:17to overtake it.
52:19I think it's really nice.
52:20I think I'd quite like
52:21a little bit more cardamom
52:22to go with the ginger.
52:23The ginger beer gel.
52:25How's that sitting
52:26with everything?
52:27It works well for me.
52:28I just want a little bit more.
52:30That ginger comes
52:31through really nicely
52:31as well as really nice
52:32sharp hits as well
52:33to cut through
52:33the richness.
52:34The ginger flavour
52:35could be slightly
52:36more pushed
52:37or something.
52:38Maybe even some
52:39finely diced stem ginger
52:40dotted around.
52:42The ginger
52:43is quite a strong flavour
52:45that's coming through that.
52:46Was that the right decision?
52:47I want it to be strong.
52:49I want it to be there.
52:49There's a lot of creamy
52:51elements on the dish
52:52and I want that powerful ginger
52:54to cut through those.
52:56Possibly,
52:56on a smaller scale,
52:57I could make
52:57an excellent pre-dessert.
52:59That did cross my brain.
53:01Is this the right size
53:02for a dessert
53:03at a banquet?
53:05I think it's
53:06the right size
53:07when there are
53:08so many courses
53:09to enjoy.
53:10Give me a score, Happy.
53:11I think I'm going
53:12to give it an eight.
53:13Eight out of ten.
53:14I agree.
53:14Eight as well for me.
53:15What score
53:16would you give yourself?
53:17I would give it an eight.
53:24Hello, hello, hello.
53:26How you doing, mate?
53:27Yeah, I'm good.
53:27I'm all right.
53:28Yeah.
53:29An interesting dessert course.
53:30How do you think
53:31they've done with these dishes?
53:32They've all done better
53:33than they've done
53:34on the other courses
53:35but there are still errors
53:36with all of the chefs.
53:37How are you feeling
53:38about scores?
53:39Nervous.
53:40Yeah, apprehensive.
53:41Me too, me too.
53:42There's only a couple
53:43of points in it as well.
53:44Yeah, it could go anywhere.
53:45Could be anybody
53:45going through.
53:46How are you feeling
53:47in terms of how
53:48your scores are going to land?
53:50We're not going to get
53:50the highs that I wanted
53:52to finish off on.
53:54All three chefs
53:55have got a lot of room
53:57for improvement.
54:09Chefs, there's been some highs
54:11and there's been some lows.
54:12This course was no exception.
54:14Vince, for your dish,
54:17the golden compass.
54:19Visually, you lost
54:20the face of the compass
54:22so it lost the presentation
54:24that it needed.
54:25The quince compote
54:27had a good mouthfeel
54:28but that vanilla dominated.
54:31The chocolate foillotine layer
54:34wasn't crisp and crunchy.
54:36The separate frozen citrus miyagawa,
54:39it added a real fresh tartness
54:42to the dish
54:42that I really enjoyed.
54:44We both loved that.
54:45Loved that.
54:47Abby, for your dish
54:48and the BAFTA goes too.
54:51It looked wonderful.
54:53Great representation
54:54of the brief.
54:55It definitely brought
54:56a massive smile
54:57to my face.
54:58But sadly,
54:59I thought it was sickly sweet.
55:02The texture of the parfait
55:04was way too loose.
55:06The caramel needed
55:07to be softer.
55:08The layer of foillotine
55:10needs to go all the way
55:12through the mask as well.
55:14The dish has great potential.
55:17Currently, it's too large
55:18and the proportions aren't right.
55:21Josh, for your dish,
55:24cow as white as milk.
55:26It looked sharp
55:27with a very clear link
55:29to the inspiration.
55:31The process you chose
55:32is to make your mousse.
55:34I loved the texture.
55:35It was light.
55:36It was airy.
55:37Your ice cream
55:38was well made,
55:39but I felt
55:40the flavor of cardamom
55:42was too subtle.
55:44The ginger beer gel,
55:46you wanted more.
55:47I thought it was enough.
55:49But the dish
55:50is too small
55:51for a banquet.
55:52It's more fit
55:53for a restaurant setting
55:55on a multi-course menu.
55:58So, chefs,
56:00to the scores.
56:02Vince,
56:04I'm giving you
56:07a six.
56:09We loved the drama.
56:10That grated Miyagawa.
56:12It was just
56:12absolutely stunning.
56:13It looked beautiful,
56:14but the rest of the dish
56:15definitely lacked finesse.
56:18Abby,
56:20I'm scoring you
56:24a seven.
56:25I really enjoyed this dish,
56:27but it was too soft,
56:28warm and sweet.
56:30It really affected
56:31the overall delivery
56:32of your dish.
56:33It's been an issue
56:34for you all week.
56:35Josh,
56:38I'm giving you
56:41a seven.
56:43So,
56:44Josh,
56:44you are on 28 points.
56:47Which means you are through.
56:48Vince and Abby,
56:50you are both tied
56:51on 26 points.
56:54So,
56:55we've had to go back
56:56to the pre-dessert rankings.
56:58Yes, Abby,
56:59you're back in this position
57:00again.
57:02I can reveal to you now
57:03that the person
57:04who came first
57:05in those rankings
57:08and going through
57:09to cook for the judges,
57:14Abby.
57:17Congratulations, Abby.
57:19Just by the skin
57:20of your teeth,
57:21Vince,
57:22commiserations.
57:23You've had an extraordinary
57:24week in the kitchen,
57:25some great
57:25and memorable dishes.
57:27We wish you
57:28all the very best.
57:30Congratulations, Abby,
57:31Josh.
57:32Good luck
57:33with the judges tomorrow.
57:34Well done, chefs.
57:37Bring it in, guys.
57:38Bring it in.
57:39Bring it in.
57:40It's a close one,
57:41isn't it?
57:41It's a close one.
57:42Well done, bro.
57:43Well done.
57:47Gutted that I went
57:48out on a tie break.
57:49It was really,
57:50really, really close.
57:51All in all,
57:52I'm leaving
57:52with my head
57:53held high.
57:55I expected more,
57:56but I'm happy
57:57with the seven.
57:58I've got some changes
57:59that I want to make,
57:59but I have confidence
58:01about cooking
58:01for the judges.
58:03I feel emotionally
58:05drained and overwhelmed.
58:07I'm so grateful
58:08that I get to come back
58:09and have another
58:10crack at it.
58:12The chefs are going
58:13to the judging chamber
58:14with a lot of work
58:15to do,
58:15but for one of these
58:16chefs,
58:16it's going to be
58:17a fairy tale ending.
58:20Is that water?
58:22Yeah.
58:23It's supposed to be
58:23a wet caramel.
58:24I think it'll
58:24crystallise me.
58:26Maybe that's
58:26what I wanted,
58:27though.
58:28It helps.
58:40It helps.
58:42It helps.
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