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00:01Our Northern Ireland chefs got a shock yesterday
00:04when two former winners, Sally and Jean, entered the kitchen.
00:10It's intimidating, I'll be honest.
00:12Marion was eliminated and we're now down to the final three.
00:17May the best cook win?
00:18Yes.
00:20Today, Sally will be overseeing dessert and Jean the main course.
00:24Feels like there's an attitude in the kitchen.
00:26Just bring a plate over here.
00:27Yeah, cool.
00:28Oh, my hands are shaking.
00:29Their inspirations take us to the streets of Belfast,
00:32Irish folklore and into the punk era.
00:37I've got one more go at it and then I'm going to have to serve one of them.
00:39And the lowest scorer after this heat will again be out.
00:43Cross your fingers that this gets said for me.
00:56Lawrence is out in front on 15 points and Callum and Kristen are tied in second place on 11 points.
01:03Who will bring cinematic magic with a side of popcorn for me?
01:07I can't call which two will stay in the frame.
01:13Ready for a main course?
01:14Yeah, man.
01:15You're going to beat him today, eh?
01:16Yeah, hopefully.
01:17Pressure's on.
01:18Group hug.
01:19All right.
01:20Good luck.
01:25I managed to get a 10 in this kitchen for my main course.
01:28So I'm looking for something that's perfectly cooked, that proper showstopper that the Great
01:33British menu main course should always be.
01:36Each dish must have a link to filmmaking in Northern Ireland and Lawrence's is called Murder Most Foul.
01:45So the inspiration is the Northern Irish director, writer and actor Kenneth Branagh.
01:51And his film Murder on the Orient Express.
01:54So I'm going to transport us all back in time to winter 1934 on the dining cart of the Orient
01:59Express.
02:00So it went from Paris to Constantinople.
02:02So that's where our palate's going to go to today as well.
02:05The menu was heavily influenced by Escoffier.
02:07Right.
02:08So I'm doing a classic Escoffier dish, chicken a la Tosca.
02:11I'm going to get it under the skin of the chicken with the truffle butter.
02:14I'm going to debone the leg, stuff that with barley pilaf using some Turkish spice.
02:19And it comes with a chicken fat butter sauce.
02:23Yum.
02:23There's also some champagne in the sauce, just for an extra bit of bougie-ness.
02:27I love a bit of bougie-ness.
02:29I'm going to serve that with a Turkish simmet bread.
02:33What's the most challenging thing on here for you then?
02:35Getting the chicken leg really, really nice and tight.
02:37And there better be some crispy chicken skin on the dish as well.
02:40I'll kick off, Lawrence.
02:41Yeah.
02:45Lawrence's culinary inspiration, Escoffier, was known as the king of chefs in the early 1900s.
02:52I just need to get my bread on, get it on quickly so it's a time to prove.
02:59I'm getting my stuff sorted.
03:03I'm drawing inspiration from the same person as Lawrence, Kenneth Branagh.
03:07The dish is called Streets of Home.
03:08It's inspired by the movie Belfast.
03:11And it's all about Belfast through the 80s and 90s, which was very segregated.
03:14But what I'm trying to achieve in the plate is a staple that both sides of the community would have
03:18ate,
03:19which was a lamb stew.
03:20So you've chosen lamb rum?
03:21Yeah.
03:22I'm just going to render the fat down slowly, get a nice caramelisation on there.
03:25With every lamb stew, no matter where you are in Belfast, we've got bread and we've got brown sauce.
03:31So the bread element is the lamb croquette.
03:34And then on top, we've got a pickled walnut gel.
03:37On the side, I'm going to make the elements off a lamb stew.
03:40A sous vide carrot, fondant potato, and then leek with a lovely lamb jus.
03:45That sauce is going to be so important to bring that dish together.
03:48It's very important.
03:49So let's get it right today.
03:51So, I mean, you've got an amazing story here.
03:53How are you going to get this onto the plate?
03:54So if you were to walk down the street in the 80s and 90s in Belfast, you would have seen
03:58pallets,
03:59you would have seen bin lids, and you would have seen bricks.
04:01So the whole dish is served on a pallet that me and my dad made.
04:04The croquette's going to be set on a Belfast brick, and then it's all going to be under a cloche
04:09of a bin lid.
04:13So I've got a standard lamb stock on, lamb bones.
04:16Never have too much wine.
04:19Kristin's adding pomegranate juice and mirin to make a teriyaki sauce.
04:25I'm going to add some glucose to it now and some hibiscus, just to give it a bit of depth
04:30in flavour and colour.
04:33The title of my dish is called The Offering, and it is inspired by a horror film called Unwelcome,
04:39directed by Northern Irish director John Wright.
04:43What happens is a couple move to an island, and they are told to leave an offering at the door,
04:48and if the offering is not left, evil will come to the door.
04:51OK.
04:52So, essentially, I will be giving you guys the offering for...
04:56So that we're not evil.
04:57So evil doesn't have to be evil.
04:59So evil doesn't have to be evil.
05:00I'm going to be making a pork loin mosaic that's hopefully going to look like bone marrow,
05:04with blood and gore all over it.
05:06You'll have a bit of a pomegranate teriyaki to resemble her own blood that she offers up.
05:10What's going to be on the side of this dish? What's going to bring it together?
05:12So it'll be a parsnip anna, and a black garlic mushroom puree on top.
05:18Have you got enough time to do this?
05:20Yes.
05:20Give it everything you've got, watch the timing, and, again, just put yourself on that plate.
05:25I think that's the most important part.
05:30So this is the base for the barley pilaf.
05:33Then I'm going to put in some smoked garlic, some coriander stalks,
05:37and then I hit it with all my, like, nice warm Turkish spice.
05:45I'm joined with Callum in second place, so just focusing on the temperature, taste, and theatre.
05:52May the best chef win, but I think I'm ready.
05:56Callum's dish.
05:56The lamb rump, he's cooking it in a pan and finishing it in the oven.
05:59Is he going to get enough flavor in there?
06:01Is he going to be able to render that skin and get that salty, crispy layer that he's talking about?
06:05You need the fryer today, yeah?
06:07Yes.
06:08It's not on. What do you want all that?
06:09Uh, 1 16.
06:12For her horror movie theme, Kristin has confid her pork cheats in oil
06:16and will use them to represent a human liver to go with her pork mosaic human bone.
06:23Kristin's dish, the offering.
06:25She's gone very visual with this dish, and so I just hope that it translates into the food
06:29and it just doesn't become a little bit of style of a substance.
06:31I'm worried about the pork mosaic just getting that proper texture on it and also the consistency
06:37of it looking, like, gordier and hotter.
06:42For his Orient Express-inspired dish, Lawrence is fusing east and west in the flavors for the stuffed chicken thighs.
06:51So I'm making my spice mix, smoked cumin, fermented chili powder, porcini powder, coriander seeds and fennel seeds.
07:01Lawrence's dish, murder most foul. What do you think is most challenging?
07:05So there's nowhere to hide with this chicken. I mean, it's either cooked and really perfectly and juicy, or it's
07:10just gone and it's overdried.
07:12He begins the chicken crowns, stuffing truffle butter under the skin.
07:18The skin needs to be that, like, layer of protection over the breast.
07:22You can get a really, really hard cook on a chicken as long as there is that layer of protection.
07:30Lawrence runs a fish supper club in London where he likes to celebrate the produce of his homeland.
07:35He's used to reacting fast with a daily changing menu depending on the catch.
07:43Sometimes I get a phone call at 4 in the morning for fishmongers.
07:46Sometimes I get a phone call at 4 p.m. and say there's a late boat coming.
07:49It keeps me, like, on my toes thinking what I'm going to do with this to create a tasty dish.
07:56I really like to champion and utilize northern Irish ingredients when I can.
08:00I use a lot of seaweed, so some of that comes from the west coast, some of it comes from
08:04the islands off the north coast.
08:05And when I run out, I just need to ring my mum and she drives up the coast.
08:09And I'm like, I need a load up of dulce. I need some more wakame.
08:13So I feel that Northern Ireland's really starting to get its own food identity.
08:17There's really good restaurants popping up. There's really, really good chefs.
08:20I'm really, really proud of the region. I'm really proud of the food that comes out of it.
08:23So, like, to be part of that is, like, something that's really important and special to me.
08:35Lawrence's Parisian truffle stuffed chicken is roasting and his Turkish simmet bread is now proved.
08:44This is the grape molasses that I've made. So I forage the grapes.
08:49He follows with sesame seeds.
08:53Then he's on to the chicken thighs.
08:56I've deboned the chicken thigh. I've stuffed it with my barley pilaf.
09:00I'm wrapping it in an extra layer of chicken skin. And then I'm going to wrap it in some cold
09:05fat as well.
09:08Oh, I have to cook down two kilos of mushrooms now and make sure that it's all dried out so
09:14that it'll make a nice puree.
09:17I want to just get this pickled walnut gel going, which is going to represent the brown sauce.
09:24A lot of flavours at home. A touch of brown sugar.
09:33Kristin's doing her take on a pom, Anna, using parsnips and butter.
09:38We're just trying to make sure all of the layers are evenly distributed,
09:43but these parsnips are, like, flowering up, maybe just in the opposite direction.
09:49This is taking up so much time.
09:53Just put all the parsnips in the butter and then we'll do it.
09:58Yes!
10:06Roast lamb bones, lamb trim, vegetables, parsley, thyme, rosemary, garlic, bay leaves, peppercorns.
10:13We're going to get this reducing down. Impaired if they get this sauce right today.
10:20Sorry, Doug. Oh, sorry.
10:24Callum's shredded lamb shoulder and mixed it with vegetables, parsley, thyme and chervil.
10:29I'm just shaping my croquettes. I want to get them chilled down in the freezer before panning.
10:37Fondants now.
10:41Lawrence, what's your sauce?
10:42Yeah, thank you, mate.
10:44How are you getting on?
10:46Good. Fondants are on, carrots are on, pickles are on, puries are on, crisps are done, sauce reducing.
10:51Glaze it here, reductions there.
10:54Tight, pushing today. Yeah, hard.
10:55Just remember the lamb is your star of your show.
10:57Make sure that you get that on point, the crispy skin rendered nicely.
11:01Yeah, of course, 100%.
11:03Callum grew up in Ballyclare at the end of the Troubles in Northern Ireland and has since seen his industry
11:09flourish.
11:11If you look back to Northern Ireland 20 years ago, it was divided.
11:15You couldn't get into Belfast without going through a police sort of patrol.
11:19You fast forward 20 years on, we've got two Michelin star restaurants.
11:23We've got about seven or eight on the Michelin guide.
11:24It's really exciting to be a part of.
11:29Launching my private chef and brand has been really cool.
11:32It's very immersive, it's very personal and I can see instantaneous satisfaction from my guests
11:36and I get a lot of reward from that.
11:40I handle pressure very well.
11:42Pressure makes diamonds and I would always say that this is where I'm meant to be.
11:45I'm meant to be in the kitchen.
11:45This is what I'm good at.
11:46This is what I've always been good at.
11:49Service please.
11:53Okay.
11:55Important to start rendering the fat.
11:57Get a lovely caramelization on it.
11:59And then high heat, seal through the oven.
12:02Really good rest.
12:04That's the plan anyway.
12:08Lawrence.
12:09Yeah.
12:09In the movie of your life, who do you think would be the actor?
12:12Well, it's got to be a young Liam Neeson, isn't it?
12:14He'll have the accent down too.
12:16Yeah.
12:17What about you, Callum?
12:20Jamie Dornan.
12:21I think it's my six foot two and massive stature really gives it away.
12:25Yeah, yeah.
12:29Kristen's making her pork mosaic to look like bone marrow by rolling strips of loin in mushroom, tomato and onion
12:36powder.
12:38Oh, all of the spices is going into her nose.
12:44I'm just laying the pan cheddar down and then roll it as tight as possible because the tighter you roll
12:51it, the more realistic it's going to look.
12:52Okay.
12:57Her teriyaki and pomegranate glaze has finished the first part of its cook.
13:02Does it look like blood?
13:05Almost there.
13:06Almost at the color like if you'd cut yourself.
13:09How are you doing, Kristen?
13:10I'm good.
13:11Just finished the pomegranate teriyaki glaze.
13:13Smitten, sake, burnt leeks, burnt ginger, some garlic.
13:17Just to give it a bit more depth in flavor.
13:20I just need to reduce it a bit more.
13:23As it reduces, she gets the pork loin in.
13:28Okay.
13:2920 minute timer.
13:31Five minute rest.
13:33Barbecue.
13:34Thin.
13:36Lamb's looking good.
13:42Sauce is coming right down.
13:43When I get this person puree blitzed past and seasoned, let's hydrate first.
13:50First up, you on track?
13:52Yeah, just about chef.
13:53I think I'm going to be on time.
13:54Nice.
13:55I've got some fermented fennel here.
13:57Can I grab a piece of that?
13:57Yeah, go for it.
14:03Sorry.
14:04When it roasts, it's going to lose a bit of that fibrous quality.
14:08Sorry, I need to take bread out of the oven if that's all right?
14:17Sorry.
14:19Didn't really set the timer right on the oven.
14:22So the outside doesn't look very pretty anymore, but the inside's still nice.
14:27Do you need help with anything?
14:29No.
14:30You don't have a spare, like, 20 minutes on you, do you?
14:32Nope.
14:39That looks good.
14:43Kristin's parsnip Anna isn't binding together, so she adds more weight.
14:52Lawrence brined his chicken, and now he's struggling to get his skin to crisp up.
14:58It's looking nice and juicy.
14:59It looks better on the inside than it does in the eye.
15:04So, Lawrence, you've got six minutes to the pass.
15:07Yes, chef.
15:08It says, there's been a murder on the Orient Express.
15:13We need a world-class detective to solve the case.
15:16There's been a murder.
15:22Lawrence has made a Vadovan spice mix with herbs from the western end of the train's journey and curry powder
15:28from the east.
15:30All right, you're gonna give that a little stir, stick it in the gravy jug.
15:35It feels like there's an attitude in the kitchen.
15:38Bread on the side plate, sir?
15:40Yeah, go for it, lad.
15:42Lawrence, you've got two minutes to the pass.
15:44I'm gonna need one extra minute, chef.
15:45Oui.
15:48The fermented fennel has been roasted with more of his Vadovan spices.
15:53I'm just gonna carve.
15:55The barley pilaf stuffed chicken thighs have been crisped up.
15:58Here we go.
16:00They look tasty, bro.
16:02And are topped with more truffle.
16:05Lawrence, you're two minutes over.
16:07I'm coming right up now, chef.
16:09Butners.
16:09Thank you.
16:10Butners.
16:16The title of my dish is Murder Most Foul, and the inspiration is Kenneth Branagh.
16:22Serve to Orient Express fashion with a glass of bubbly.
16:26Perfect. Should we go?
16:27Yeah. Thank you.
16:29Good luck, chef.
16:29Thank you.
16:40See how it sauces up, shall we?
16:46In terms of your chicken, are you happy with your cook on that?
16:49Yeah, I think the breast was nice and juicy.
16:51And that skin on that chicken.
16:53I think it could have done with being a little bit crispier.
16:58The chicken is good.
16:59I don't know if the skin has quite achieved the crispiness he was intending.
17:04And the cooking of the leg, are you happy with that?
17:06Yeah, I think it was really juicy.
17:07You've got that barley pilaf running through there.
17:10Mm-hmm.
17:10Are you happy with the way that it's formed together?
17:12It needed rest and longer, chef.
17:14And it would have, like, held its shape a little bit more.
17:17The chicken's tasty.
17:19The thigh, the pilaf in the center, is really good with the sauce.
17:23The fennel adds a nice crunch. I think the sauce is nice.
17:27I think the sauce is nice and silky.
17:29It might have needed, like, a touch more acidity.
17:32The champagne in the sauce is a little bit lost.
17:34And were you happy with the cook on your bread?
17:36No.
17:38I would be gutted, too, about the bread.
17:39The inside's good.
17:40Yeah, the inside's really tasty.
17:42How would you score yourself?
17:43I think it's going to be a seven.
17:45And if I get to cook for the judges, I'll not make the mistakes that I made today.
17:49Give us a score.
17:50A seven.
17:51A seven.
17:52His vision for it is there, but I think he was just chasing his own tail.
17:58We've got the panay station here.
18:00Firstly, fine.
18:01Secondly, course, okay?
18:04Kristen's helping with Callum's lamb shoulder croquettes.
18:08Are we looking, Callum?
18:09It's getting tight at the moment.
18:13You've got five minutes to the pass.
18:16He's really working on that sauce.
18:17He's trying to get it reduced, isn't he?
18:20Drop the croquettes.
18:21Happy days.
18:22Yeah.
18:23Inspired by Kenneth Branagh's film Belfast, this dish remembers the streets I grew up on,
18:28a time when the troubles shadowed daily life, but people still found comfort around the table.
18:37Or is that the Belfast brick?
18:39That is the Belfast brick.
18:40Callum, you've got two minutes to the pass, man.
18:43It's five minutes, okay, chef.
18:44We're going to give you those three extra minutes.
18:47Thank you.
18:47Please make sure that everything is exactly how you want it.
18:49Yeah, heard.
18:51Can we get the carrots out of there, if possible, please?
18:54Yeah.
18:59Look, the croquette looks nice, actually, on the brick.
19:01Yeah, it does.
19:02It really pops on there.
19:03Pickled walnut on top here.
19:08Parsnake crisps go with the parsnake puree.
19:11Callum, you've had your three minutes now.
19:13Break the carved lamb.
19:14We'll give two minutes, but if it goes past that,
19:16we might need to take your timing into consideration with scoring.
19:19Yes, chef.
19:21Confit leeks, potato fondants and dill emulsion.
19:30Okay, I'm saucing, so we'll go directly after.
19:35It's served just within the five minutes Jean can allow,
19:38at his discretion, to Belfast child by simple minds.
19:55My title is Streets of Home.
19:58Should we taste?
19:58Yeah, please.
19:59Yeah, you taste a bit too.
20:01Yeah, you taste a bit too.
20:11That's definitely a bit of me on there.
20:13Yeah.
20:13It definitely screams Belfast.
20:14It screams Kenneth Branagh at the movie, the period of time.
20:21Cooking of your lamb, are you happy with that?
20:24Yeah, internally it's nice.
20:26I think the fat could do a slightly longer render.
20:31The cuisson of the lamb, it's blush and it's not overcooked.
20:34It's beautiful.
20:35It's done perfectly.
20:36I think just a little bit more salt on it.
20:39And your croquette on the side?
20:41I think it resembles bread and the brown sauce
20:43that we would use at home for our stew.
20:45Is that how you wanted the lamb to come through
20:47in the middle of that croquette?
20:48Yeah, it's not far off.
20:49I think it could be a bit more impactful flavour-wise.
20:52I really like the croquette with the walnut sauce there.
20:55Impressive that he's recreated like a brown sauce flavour in that.
21:01And your jus on the plate?
21:02I think it's good.
21:03It's well reduced.
21:04I'm actually happy with my sauce today.
21:05Kellan, what would you score yourself on this dish?
21:07I think I should get a seven, hopefully.
21:09The cooking on the carrots a little bit on there,
21:12a bit more seasoning on the lamb there,
21:14and the inside of the croquette.
21:17I'm going to give it a seven.
21:19This is a really, really solid seven for me.
21:21Like, narrative really, really hit home.
21:23The centre of the leek and the carrot were just quite hard.
21:29My annas are falling apart here, yay.
21:31Do you have another basket?
21:33Oh, well.
21:35Kristen's parsnip annas haven't bound together.
21:39How are you getting on?
21:40Hi!
21:41Can I help?
21:42I'm just going to pop my annas in the pan rather.
21:45Wait.
21:45Yeah.
21:47As she barbecues her pork cheek,
21:50Lawrence blitzes the mushroom puree,
21:53and Callum fries crispy parsnips.
21:56Kristen, you have six minutes to the pass.
21:59I'm going to need, like, five minutes extra.
22:03Okay, so you're just going to glaze this nicely.
22:05Wait.
22:06Ready for the blood and gore.
22:08Oh, gosh.
22:09I forgot about the gore.
22:11The cheeks are made blood red with teriyaki glaze.
22:15There we go.
22:17And the pork loin mosaic is given a final charring.
22:22Okay.
22:23I'm going to need to plate up my annas now.
22:28You've got one minute left in the pass,
22:30and then you're on to those extra five minutes.
22:32Yes, chef.
22:34She doesn't have time to taste anything.
22:36No.
22:37Mushroom puree and bone marrow fried mushrooms top the anna.
22:42Just pop the cheeks on top of the mushroom over here, okay?
22:45Yeah, it's true, chef.
22:46Yeah.
22:48Finally, it's crispy parsnips, nasturtiums and microgreens.
22:53Oh, my hands are shaking.
22:55Then it's served with dimmed lights and music
22:57to match the horror theme.
23:00Oh, my God, the music.
23:02Ooh.
23:09There we go.
23:10Wow.
23:11Lordy.
23:13So the dish is called The Offering,
23:15and it's inspired by Northern Irish director John Wright
23:18in his film, Unwelcome.
23:20Should we go taste?
23:20Let's go.
23:22Good luck.
23:22All right, good luck.
23:22Thank you so much, guys.
23:35Appropriately gory.
23:36Yeah.
23:37Great, great theater.
23:38Head to brief.
23:39Should we taste?
23:40Yes.
23:45Starting off with your mosaic,
23:46are you happy with the cooking of that pork inside the loin?
23:49I think it's a bit inconsistent because of the sizing of everything.
23:54The mosaic is nice.
23:56It's a bit dry.
23:57Yeah.
23:57Good, proper pouring sauce would be really good at this point.
24:00Yeah.
24:03The pork cheek on the side of that,
24:04are you happy with the cook on that?
24:05Yes, the caramelization on the barbecue with the teriyaki
24:08falls apart in your mouth, which is really good.
24:10We have a nice, smoky flavor.
24:12The cheek was, like, nice and tender in the middle.
24:14I think that the portion of Anna
24:18wasn't actually cut it the way she would have liked.
24:21Your mushroom puree,
24:22are you happy with the consistency of that?
24:24No, I'm not happy with the consistency of that.
24:26I think it should have been blended a bit more.
24:28And then if you were going to score yourself out of ten?
24:30I think I'd give myself a seven
24:32because of the Anna not being fried and crisp.
24:35And then also the consistency of the loin,
24:36I think it could have been a bit more succulent.
24:39Erm, I'd probably say the plea of food's a six,
24:41but I'm going to round it up to a seven
24:42because of the whole idea.
24:43Yeah.
24:44I would agree with a seven.
24:49Hi.
24:50How was that?
24:51Oh, my goodness.
24:53Yeah.
24:53You don't realise how, like,
24:54how much you're catching your tail.
24:56You know, we've pissed ourselves.
24:57It's a tough kitchen.
24:58You're by yourself.
24:59In a professional kitchen,
25:00you've got a team of four, five, six, seven.
25:02So, John,
25:02how are you feeling at the end of main course?
25:04I feel like they've definitely stepped up the game a lot more.
25:07There was definitely really good ties to the brief.
25:10Now, when it came to the food, though...
25:12Again, technical errors.
25:13Yes.
25:13I think there was three dishes in
25:14that have really good bones in them.
25:16They just need to be gnawed out a bit
25:18and kind of restructured.
25:20Kristin and Callum are currently on 11,
25:23whilst Lawrence is on 15.
25:31All three of you brought strong, connected storytelling to the pass.
25:36Lawrence, for your dish, murder most foul.
25:41I think you have a really good link to the brief
25:43and you really took us on that train journey along on the pass.
25:47The chicken breast was cooked really well,
25:49but that skin was just lacking that final finish.
25:52I think your chicken leg, unfortunately, was not evenly rolled.
25:55I could maybe suggest getting it rolled really tight,
25:57steaming it up,
25:58and then finishing it in that pan,
26:00get that skin nice and crispy.
26:02Your chicken butter sauce had a really good flavour.
26:05It was just a touch thick.
26:07Your Turkish bread,
26:08I really missed that grape molasses on top.
26:10I think maybe making that bread a little bit smaller
26:13will also just help on your dish.
26:17Callum, for your dish, streets of home.
26:20I could really feel the heartstrings pulling
26:22and I love that you brought yourself onto the pass today.
26:27Your lamb rump had a good croissant
26:28and with decent seasoning.
26:30I just think your fat needed a lot more rendering.
26:33Your croquette was quite overly shredded
26:35and got a bit pasty,
26:37but I think you really achieved that overall bread feeling
26:39that you wanted on the outside.
26:41Your carrot garnish, unfortunately, was just way too firm.
26:44Your conflit leek was just a bit too bulky.
26:46Your lamb jus was tasty, really punchy,
26:49but bordering on that over-reduced.
26:51I think you have a really good basis for a dish here.
26:54We just need a little bit of that finesse.
26:59Kristen, for your dish, the offering.
27:02There was gore and it was imaginative.
27:05The best thing on this plate for me was your pork cheek.
27:07Soft, giving, and that barbecue flavour
27:09that came through was sensational.
27:12Unfortunately, the main part, your pork loin,
27:15it didn't hold up very well.
27:17I think you need to reconsider the whole piece of this pork
27:19using either bigger chunks of meat
27:21and a lot less mosaicing.
27:23Your teriyaki glaze, unfortunately,
27:25wasn't a sauce for me on this plate,
27:26and this plate is just crying out for it.
27:29It's sourced.
27:30Your parsnip, Anna, wasn't pressed enough
27:33and there wasn't enough seasoning all the way through.
27:35Again, it just needs more refinement.
27:38So, to the scores.
27:41Callum.
27:44I'm giving you...
27:47..a six.
27:50Callum, we asked you for personality
27:52and emotional connection
27:53and we absolutely did get that.
27:55Thank you.
27:56Lawrence.
27:59I'm scoring you.
28:02A seven.
28:04It had great impact.
28:06You listened to all of the little tweaks
28:08and tips that your veteran has given you.
28:10I think it could really go far.
28:13Kristen.
28:16I'm scoring you.
28:20Five.
28:22Next, it's the dessert courses
28:25and these scores are very, very tight, people.
28:28Good luck with the sweet part of the menu.
28:31Thank you.
28:34How are you feeling?
28:35It probably was a six.
28:37No.
28:38As soon as you got mine open,
28:39I was like, ugh.
28:41That's the pressure of this kitchen.
28:42Yeah.
28:48Pretty disappointing, to be honest.
28:50I still feel like I've got a lot of stuff to prove to myself.
28:55Six is fair.
28:56It's anyone's game at the moment
28:57and Kristen is a pastry chef.
29:01There's only one point between me and Callum
29:03and I'm going to do everything in my power
29:05to make sure I beat him in the dessert challenge.
29:09It's the pre-dessert when the chefs need to delight both of our veterans
29:13with a refreshing mouthful.
29:18Both veterans will be tasting the pre-desserts blind
29:21and their placings will decide any tie break.
29:24We're just getting our sorbet on.
29:26Lime sorbet, nice and clean, fresh.
29:30The title is Fifty Shades
29:31and the inspiration is the actor, Jamie Dornan.
29:35Yes.
29:35Who starred in Fifty Shades of Grey.
29:37We've got a honey twill, which is going to be shaped in a feather.
29:41Oh, a little tickly.
29:42It's going to tickle him in the red room.
29:44And then we've got a nice, clean lime sorbet.
29:47Nice.
29:47We've got some passion fruit and some candied lime.
29:53He adds lime juice and zest to finish his sorbet.
29:57Cross your fingers that this gets set for me.
30:03I'm starting with my milk and honey sorbet.
30:06We're just adding some glucose, some sugar, some honey.
30:08It's like chemistry.
30:10And I loved chemistry in high school.
30:14Kristin's making To Be Hunted,
30:16inspired by Liam Neeson's role in The Grey,
30:19in which he was hunted by wolves in Alaska.
30:23The dish is essentially where someone would hide
30:25if they were being hunted by wolves.
30:27I'm going to make the dish look like a glaciered mountaintop.
30:31Oh.
30:31So we have a milk and honey sorbet, yuzu fennel lime curd.
30:35Then we have milk and honey snow
30:37with a little bit of fresh lime zest in it.
30:39Then it's going with a meringue shards on top.
30:42A meringue shard on the top.
30:44OK, I've got you.
30:48Let's go.
30:53So this is the base of my dessert, strawberry posset.
30:58Laurence's inspiration is the Belfast-manufactured DeLorean car,
31:02featured in the Back to the Future films.
31:04So the title of my dish is 88 ms per hour.
31:08Oh!
31:09So it's 88 miles per hour is what the car needed to get to
31:11in order to transport back to time.
31:13To travel through time.
31:14Yeah.
31:14And I'm going to transport us back to the 1950s
31:17and we're going to have a strawberry milkshake.
31:20Okay.
31:21The base is going to be a strawberry posset,
31:22almond and white chocolate and Szechuan pepper crumb.
31:26Oh!
31:26And it's got like a zingy lemon foam,
31:28just like three textures, boom, boom, boom.
31:33I'm just getting my almond crumb together.
31:36The Szechuan pepper gives you a little numbing effect
31:39and then I'm going to put some crackling candy in there,
31:41a really zingy lemon foam,
31:43so that your whole mouth feels like it's been transported back in time.
31:49Yeah.
31:50Kristin's onto her lime and fennel curd.
31:53Ugh!
31:54I forgot to add the fennel to it.
32:00How are you guys looking for time?
32:02I just need a chocolate sorbet.
32:06It's still liquid.
32:07Sorry?
32:08Still liquid.
32:09All right, lovely chef, you've got seven minutes to the pass.
32:12Oh, I'm worried.
32:15There's another way I know how to do it.
32:16OK, so, get a bowl.
32:18Yeah.
32:18Get a whisk.
32:20Oh, you're going to do liquid nitrogen situation?
32:24I can't see this.
32:26OK.
32:28OK, stop.
32:30I mean, it's classic Great British menu dessert drama.
32:34There we go, there we go.
32:37Lawrence adds his crumb.
32:40Now, one minute, I'm going to give you one minute from now.
32:43Callum covers macerated strawberries with passion fruit and candied lime.
32:4945 seconds left.
32:5145 seconds, OK.
32:52Let's do this.
32:54Kristin tops curd and labneh with milk and honey sorbet.
32:5915 seconds, chef.
33:09All right, let's go.
33:10Come on, then.
33:11Woof.
33:15You've got to solve it on, Ian.
33:16You've got to solve it on.
33:17You've got to solve it on.
33:19I bring delights.
33:20Wow.
33:21So, this is 88 mousse per hour.
33:26It's inspired by the DeLorean.
33:32Mmm.
33:37Popping candy is quite, um, poppy.
33:43Ooh.
33:44A poppin.
33:45Sashmine comes through.
33:47Crunch.
33:48That's Saturday.
33:49Cleanse the palate.
33:50It's a bit sweet for me, but...
33:52Yep.
33:52Yeah, it's not really cutting through on your tongue.
33:58There's Fifty Shades in celebration of Jamie Dornan in Fifty Shades of Grey.
34:02That's nice and refreshing, yeah.
34:05Well, I like the bitterness of the lime zest.
34:07Yeah.
34:09I love the sorbet.
34:10It's nice and clean.
34:12The lime and the passion fruit are so good together.
34:14Lovely texture off that honey twill.
34:17It doesn't really need the twill, but...
34:18Nice little bit of texture, though.
34:20Yeah.
34:21It does need a little bit of texture.
34:22Sally.
34:27This is called To Be Hunted.
34:29Mmm.
34:29And it's from a Liam Neeson movie.
34:32That curd's really nice.
34:35Meringue's a bit big, though.
34:38I love the zingy palate cleanser.
34:40And not too sweet, either.
34:41That's really nice.
34:42So, now I would like you to rank them.
34:45I think we're saying the milkshake in third.
34:49Second.
34:50And then this one's got to be first up for us.
34:53Now, can you guess who made which pre-dessert?
34:57I think Callum, Kristen, Lawrence.
35:01Yeah, that was definitely, I think, definitely Lawrence.
35:03I'm thinking Callum, Kristen.
35:06You're incorrect.
35:08Both of us, OK.
35:09Yes.
35:09You have...
35:11Lawrence.
35:12Oh, really?
35:13Oh, wow, OK.
35:14Callum.
35:15OK.
35:16Kristen.
35:17Well...
35:17It's a pastry chef.
35:18It fills me with joy for the next four.
35:20It fills you with joy.
35:29It's Sally's turn to judge.
35:31They don't know it, but the pre-dessert result means Kristen would go through if the scores are tied.
35:38May the best cook win.
35:39Yes.
35:39And best of luck.
35:40All right, let's go.
35:43Kristen's starting with both a cremo and a coconut jelly.
35:46Oh, look.
35:48Oh.
35:50It's no bigger, we have enough.
35:52She's been inspired by Ashlyn Clark's horror film in a religious setting, which she's depicting
35:58as a dark secret hidden beneath a white veil.
36:04The title of the dish is called Behind the Veil, and it is inspired by The Devil's Doorway.
36:10Yeah, here we go.
36:11Nice light and triple.
36:12Here we go.
36:13Perky perky.
36:14So, how are you going to put this on the plate, Kristen?
36:16So, underneath the veil, you'll have the dark flavours.
36:19So, I have a burnt vanilla financier, a dark chocolate cremeux, a smoked woodruff mousse,
36:27the very sour cherry gel.
36:29Yum.
36:29Okay, and then what's the veil element going to be?
36:31So, the veil element I'm doing right now, it's going to be coconut lime, clean flavours,
36:36so it's like the pure flavours that you'd get.
36:38What's the most worrying thing on this?
36:40It's just making sure that the veil doesn't break.
36:43Well, we wish you lots of luck, Chef.
36:45Thank you so much.
36:45Cannot wait to see it.
36:46Thank you.
36:47Thanks, Kristen.
36:50She thinly spreads the jelly to create the translucent veil.
36:54I'm just taking out the bubbles because it needs to look clean.
37:00Laurence's film is by Belfast directors Lisa Barros-Desar and Glenn Laburn.
37:07So, the inspiration is Good Vibrations.
37:10Right.
37:10And that's based on Terry Hooley's record shop, which really, really brought the punk scene
37:15to, like, Belfast.
37:17It's legendary.
37:17Legendary shop.
37:18Yeah.
37:18The dish is called Food Vibrations.
37:21I'm constructing an intramo, which is going to have a white chocolate and pistachio and
37:26fouillotine base, and then I've got a nice tart damson jam.
37:30It's going to be encased in a white chocolate and pistachio mousse.
37:34And the outside, we've got a real dark chocolate mirror glaze.
37:37I've got little Italian meringue studs, so I'm going to try to replicate the look of a
37:42punk's leather jacket.
37:43Oh!
37:45An entremet is a multi-layered dessert wrapped in a mousse and a glaze, and he's starting
37:50with the base.
37:52So, I've got white chocolate and pistachio paste.
37:55I'm going to mix it with some fouillotine.
37:59So, I'm going to get my cream whipped to soft peaks for my parfait.
38:07The inspiration is the same as Lauren's.
38:10Oh, good vibrations.
38:11Good vibrations.
38:11Ah!
38:12Love a battle.
38:13So, we have a white chocolate parfait.
38:15We've got some compressed blackberries, blackberry gel, white chocolate arrow, lemon curd,
38:19apple sorbet.
38:20Okay.
38:21The dish is called Smash the Silence.
38:22So, the whole concept is that we have a smashable record on top.
38:26What are you making that of?
38:27So, we've got white chocolate.
38:29I'm obviously tempering it.
38:30How many times have you practised tempering chocolate?
38:3220, 30.
38:32Good.
38:33Okay, that's a good number.
38:34Best of luck, everyone.
38:35Best of luck, chefs.
38:36We'll see you soon.
38:39This is the first stage of tempering my edible record.
38:46This is my mirror glaze, which is fundamental to get the theme of the leather jacket and
38:51the punk across.
38:54I think it's pretty risky trying to make a leather jacket out of a dessert, because unless
39:00it's very precise, it could just look a bit of a mess.
39:03Yes.
39:04He's also planning to create a Mohican from an ice cream.
39:09So, I've just added my white miso to my burnt honey ice cream.
39:14And he's brought his own machine to churn it.
39:19Ooh.
39:21Kristin's adding oil and glitter to her jelly veil.
39:24The veil is made out of a jelly.
39:26So, if it's too soft, it will disintegrate over the dish.
39:29And if it's over-set, then it will take away the lovely texture of what we're looking for
39:34in a jelly.
39:35Don't want to put it in the freezer, because then it might freeze.
39:37Don't want to put it in the fridge, because it might set too hard.
39:39So, I'm just leaving it there.
39:40Thank you.
39:43Callum's mixing hot sugar syrup into whipped egg yolks for his white chocolate parfait.
39:49It's important to go really slowly at this process, just so it all comes together.
39:54This is basically just cooking the egg yolk, which is going to set the parfait.
39:58He's got white chocolate in a few places here, Sally.
40:01So, there's three white chocolate elements.
40:02He's going to just really to pare back the sweetness on everything else he puts on this
40:07dish to balance it all.
40:11I'm quite happy with him.
40:17Christine gets the bubbles out of her chocolate cremo, and works on her cherry gel.
40:24The sour should, like, smack him in the face a bit.
40:28The sour!
40:32At home in Fur Manor, she heads up an all-woman kitchen, a contrast to the places she trained
40:37in.
40:39Most of the times I would be the only female in the kitchen, and I'd always be pushed to
40:42pastry.
40:44It's just like, you have dainty hands.
40:49I would really love for there to be a louder voice for females in the chef industry.
40:57I'm not just doing this for me, like, for the girls in the kitchen that I work with.
41:00It feels like you have sisters, but you have someone who has your back.
41:07This place is not only, like, a workplace for me, it's a place for growth, and this is where
41:12I've learned to be more creative and more of my own person as a chef.
41:23Come in.
41:26She's baked her vanilla and coconut financier.
41:31Why do you listen to your sponge?
41:33Do you have it still cooking or not?
41:36Callum's making an apple sorbet for his record-shot dessert.
41:41So we've got lamb's lettuce.
41:43We've got spinach.
41:46I want to have a really sharp green colour here.
41:52Green.
41:53It's giving punk.
41:59I haven't used this machine before.
42:00I poured it in, came out the bottom, but it's got to be okay.
42:04It's got to be okay.
42:10Would you be free to help me for like 20 seconds?
42:13Yes.
42:13So what am I doing?
42:14Just, like, slowly, like, one spoonful at a time.
42:16Yeah, just like that.
42:17Oh, okay.
42:18But it's thick.
42:19Okay, yeah, keep going.
42:21Lawrence with cream and sugar for his mousse as pistachio and white chocolate paste is added.
42:26Go, er, go break with your chef, please.
42:29Here we go.
42:30Cheers.
42:31Right.
42:32I'm just checking the temperature of my chocolate.
42:35It's been in there a while now.
42:38Um, I want 45 degrees.
42:41Yeah, it's not quite, it's 41.
42:44How's it all going?
42:45Um, I think everything's going to plan.
42:47The sorbetes worked.
42:48So we've got lamb's lettuce and spinach in there.
42:51What's made you use that?
42:52It just gives it that depth of colour and that little bit of finish on the tongue for me.
42:56Okay.
42:58It's supposed to be a green apple sorbet, but I'm actually getting more of a spinach flavour through.
43:03Okay, lemon curd.
43:07Needs one more lemon zest.
43:08I just want this to be really punchy.
43:14How are you getting on, Lawrence?
43:15Yeah, I'm good, chef. How are you?
43:16Have you got something for me to try?
43:18Yeah, I've got my burnt honey and miso ice cream here.
43:21Okay.
43:22I think the flavours are there.
43:23There's like bitter notes, sweet notes and there's a savoury note as well.
43:26Are you getting a miso's coming through now?
43:28Yeah.
43:28Great stuff.
43:29Great stuff.
43:31His next job is to pipe the mousse.
43:40Basically, I just split my mousse.
43:42It's just quite difficult to kind of work something warm into like soft peak cream.
43:47So basically, I've got one more go at it and then I'm going to have to serve one of them.
43:51So hopefully this one really works out well.
43:59Yeah.
43:59Kristen is making a woodruff mousse for her dish of purity and darkness.
44:03Once into set, she tackles a tonka bean and sesame seed brittle.
44:11Looks dark and gloomy.
44:14Talk to me about this veil.
44:16Yes.
44:16Do you want me to come and look at it?
44:17Yeah, where is it?
44:18Over to me.
44:21Look, this was the trial run.
44:23Have you set these with gelatin or agar?
44:25A light touch of both to get it at the right consistency.
44:28Yeah.
44:29OK.
44:35Yeah, baby.
44:38Callum's second white chocolate element is the aerated bar.
44:42The tempered chocolate for his vinyl discs is also ready.
44:46I'm going to get my medal of my record done now.
44:50Shine looks good.
44:56Laurence adds the dams and jams centre to his new mousse before the foyer team.
45:02Ah.
45:06The fan was up on the blast chiller so the chocolate went everywhere.
45:11But I have enough chocolate to do enough.
45:15Kristen begins plating behind the veil with the sour cherry gel and financiers.
45:23Oh.
45:24Oh.
45:25Very churchy.
45:26OK.
45:26OK, Kristen, you've got five minutes.
45:28Thank you.
45:31Next, chocolate cremo.
45:35Oh, that's good.
45:36She's come alive, hasn't she?
45:37Yeah.
45:39Woodruff mousse.
45:41Are you wanting the brittle down the side here?
45:43I'm just going to put the brittle up high, as high as you can.
45:49Nectarine compressed in whiskey syrup, followed by the veil.
45:54Just bring a plate over here.
45:55Yeah, cool.
45:55And then I'll put this on, OK?
45:59Yeah, that's great.
46:00Perfect.
46:00Amazing.
46:01And again, and again, and again.
46:02Come on.
46:02Yeah, yeah.
46:03Looks great.
46:04Oh, my hands are shaking.
46:08Oh, wow.
46:09Goodness.
46:10Look at that.
46:11The title of the dish is called Behind the Veil, and the inspiration is Northern Irish director,
46:17Aisling Clarke, and the film is Devil's Doorway.
46:19Very atmospheric.
46:21I know, it is, isn't it?
46:22Good luck, chef.
46:33What do you think about the impact on the plate?
46:35I think it's delicate, really dainty.
46:38Do you think the texture of the veil came the way you want it?
46:41Yes, nice and thin, doesn't overpower the dish at all.
46:45And the cremo?
46:46Yes, like a nice, smooth, sulky texture.
46:51The cremo's lovely.
46:52Yeah, yeah, really nice and airy.
46:54The mousse is nice.
46:55Mm-hmm.
46:55Very light.
46:56Do you think the flavour of the woodruff comes through?
47:00Not necessarily.
47:01It's like the stepping stones of the other flavours, so it enhances the other flavours.
47:04And the sour cherry gel, do you think that's bringing the acidity that you wanted to the dish?
47:09Oh, yes.
47:10I think it was lovely, very light, delicate, quite well-balanced, maybe a bit more sharpness in it, for me.
47:15What would you give yourself?
47:16Yeah.
47:17I would give myself a seven.
47:19I think I could make it look a bit more prettier on the outside.
47:24Yeah.
47:25Yeah, I'd give it an eight as well.
47:26Just, I think every mouthful needs to have a bit more of that texture into it.
47:30Right.
47:30But it's really lovely.
47:31I could probably, like, a minor of that, to be honest.
47:33I mean, I could.
47:34All right, I know you've both got a lot to do.
47:35Off you go.
47:44Anybody need help?
47:46Just give me a little prayer on those rosaries for a second.
47:50Lawrence is finishing his entremet layered cake.
47:54I think this moves split as well.
47:57It's borderline.
47:59It's borderline.
48:01It's borderline.
48:02He starts to decorate the leather jacket with Italian meringue studs.
48:08Ah!
48:10Anarchy in the GB.
48:11Look at that.
48:13Lawrence, you've got six minutes.
48:15Wait.
48:16That's a power stance if ever I've seen one.
48:18I do.
48:20Steady.
48:24He's styling a Mohican from the honey and miso ice cream, bee pollen and tajete flowers.
48:30You good to go?
48:31Smart work getting the pastry chef to do.
48:34It's not, it's not, it's not the worst that I do, is it?
48:38It's served to classic punk tune teenage kicks.
48:42Yeah!
48:46It looks great.
48:48Oh!
48:48My dish is called food vibrations and you're here to unlock your inner punk.
48:54And you're going to spray your initials on our alleyway.
49:02Nice.
49:03Let's get it out of here, chef.
49:04Marvellous.
49:05Cheers.
49:06Thank you.
49:16Is it giving leather jacket?
49:17Kind of.
49:18Yes.
49:18Kind of, evoking it in some kind of way.
49:22So the ice cream, how do you think that turned out?
49:25Maybe it should have been set a little bit harder, but I think it's a really, really lovely texture.
49:29It's like super smooth, super silky.
49:34The ice cream hasn't held very well.
49:37No.
49:37But the savouriness of the miso actually works very well.
49:42And the mousse, is that the consistency you were going for?
49:45No, it's not the consistency I was going for.
49:47It should be super light and airy and super velvety.
49:51For it to fail twice and to bounce back and get that set and layered.
49:55You're quite impressed.
49:57Yeah.
49:58And the foillotine base, is that the thickness you were after?
50:01Yeah.
50:02If you make it any thinner, it's not going to have the effect of the texture.
50:08It's a lot of strong flavours.
50:10It's really tasty.
50:11It's balanced.
50:12Yeah, it's a nine for me.
50:13What do you think?
50:14It's an eight.
50:15It's just a pity that the mousse is a bit split.
50:18Mm-hmm.
50:18If I'd said that mousse, I think it would have been a nine with the theatre and everything.
50:22I'm hoping to scrape an eight, but it's probably going to be, it's probably a seven.
50:30All right, let's go.
50:33Callum's coloured more tempered white chocolate with black dyed cocoa powder for his record.
50:39Okay, Callum, you've got four minutes left.
50:42Yep.
50:42What a nice sample of artwork.
50:44Look at that.
50:45White chocolate parfait, white chocolate aero, apple sorbet.
50:49Can we have blackberries? One, two.
50:50Yeah.
50:51Please.
50:52First, compressed blackberries, lemon curd, aerated white chocolate,
50:58and there's a wee bit of gold, beautiful.
51:01Callum, you've got two minutes.
51:03I might need two more, please.
51:05No problem at all.
51:06Take your time.
51:07Get it perfect.
51:08Thank you.
51:09A wee bit of white chocolate.
51:10This is going to be the glue, okay?
51:11Yeah.
51:12To stick record to record.
51:14Wait.
51:19Finally, white chocolate parfait.
51:23And apple sorbet.
51:30That is good, though.
51:33I like that.
51:35It's served to Belfast Punk Bank, The Outcasts.
51:44The name of my dessert is Smash the Silence, and it is inspired by the film Good Vibrations.
51:51Oh.
51:52Okay, which one do you want to take?
51:53This one, please.
51:54Yeah.
51:54All right, let's go.
51:55Good luck.
52:05Shall I smash the silence?
52:06Please.
52:09Is that how you wanted it to go when you smashed into it?
52:12Um, probably more crack, to be honest.
52:14I think visually it's very good.
52:15The temper probably wasn't perfect.
52:18He's got no crack on him.
52:19Yeah.
52:22So did the white chocolate parfait come out the way you wanted?
52:26Yeah, it's smooth, it's not grainy.
52:30His parfait is really nice.
52:32There's a lot of it.
52:33Yeah, there's a lot of it, and it's very sweet.
52:36And this green apple sorbet, do you think that brings the right amount of acidity to the dish?
52:42It gives more freshness for me.
52:45Where's the lemon cut?
52:47It's in there, probably not enough.
52:50I think I just wanted a bit more of that curd on the plate, just to like cut through all
52:54of that sweetness with acidity.
52:57Is there anything you'd change?
52:58The apple sorbet could have a bit more apple and snap air chocolate.
53:02So what would you score yourself?
53:04A high seven.
53:06Let's see, it's a six.
53:08It's quite a lot of white chocolate to me.
53:11I think if we add more of the blackberry there.
53:13I'm going to give it a six.
53:14It's just the balance of sweetness to acidity is a bit off, and also the tempered chocolate.
53:23Relief to get that over with?
53:25Yeah.
53:26Can you gauge how Sally liked it?
53:30Er, no.
53:31I think there's certainly one nudging out above the rest.
53:35And that's Kristin. And that's Kristin.
53:36Kristin looked a lot more at home for me when I walked in.
53:39The other two seemed a lot more panicked today.
53:40They both have flaws.
53:42I mean, I have no idea.
53:44Well, I think all week Lawrence has been in the lead, but then his desserts let him down today, so
53:49where does that leave him?
53:51As the scores stand, Lawrence is in the lead on 22, Callum is on 17, and Kristin is on 16.
53:59There was some wonderful nostalgia, and also a brooding connection to our movie theme.
54:06I really enjoyed the storytelling. Thank you.
54:10Kristin, for your dish behind the veil.
54:14I love the cremeux. Silky, rich, chocolatey, and yet still really light.
54:20The mousse did taste good, but the woodruff just didn't quite come through.
54:24The brittle, it was a touch on the thick side, you could maybe just make it a little bit thinner.
54:30The veil was really cleverly done. The texture was perfect.
54:33I think it could just do a little pinch of sugar and a little pinch of salt just to lift
54:37it a little bit.
54:39The compressed nectarine did add acidity and freshness, but I would be tempted maybe to use cherry just to tie
54:45it in with the dark theme of the dish.
54:48I do think overall it needs to be a bit bigger.
54:51I'd maybe try making one big piece of financier as the base, and then building the rest on top.
54:56Thank you.
54:59Laurence, for your dish, food vibrations.
55:03The best element for me on this dish was your ice cream.
55:06It was starting to melt a little bit, but I loved the savoury miso and the burnt notes in the
55:11honey.
55:13The foillotine base added a really lovely crunchy element to the dish. It was just a bit too thick.
55:19The Italian meringue studs didn't really have the impact that I think you were going for.
55:25I'd actually suggest using silver sugar pearl balls instead.
55:29As you know, the real issue on the plate was your mousse.
55:32It had split. This was the main part, so it did kind of ruin the dish for me, unfortunately.
55:38For me, there were just too many flavours. I'd maybe lose the pistachio in the mousse.
55:45Callum, for your dish, smash the silence.
55:50It felt like good vibrations. It was playful and cheerful.
55:54The lemon curd was delicious, but there just wasn't enough of it.
55:58The same with the blackberry gel.
56:00The white chocolate parfait had a lovely texture and it wasn't too sweet.
56:05The chocolate record was a great idea, but it just wasn't tempered correctly
56:10and it lacked the snap and the shine that I was looking for.
56:14I was worried about the balance of this dish.
56:17Unfortunately, it was too sweet with that white chocolate record.
56:21I'd make it out of dark chocolate.
56:25So, to the scores.
56:28Lawrence.
56:31I'm giving you...
56:34..a six.
56:36I thoroughly enjoyed your filmic connection.
56:39If you make the necessary changes, I think this could be a really great dish.
56:44Callum.
56:46I'm scoring you...
56:50..a six.
56:52Really ambitious.
56:53I loved the nostalgia.
56:54I found it quite heady, actually.
56:56It was emotional.
56:58Kristen.
57:00I'm scoring you...
57:04..an eight.
57:07So, I'm so sorry, Callum.
57:09It's okay.
57:09You will be leaving us.
57:10We have absolutely loved having you in the kitchen.
57:13And please, come back again.
57:16Yeah, commiserations, Callum.
57:18I really did enjoy tasting your dishes this week.
57:20And you've been a pleasure to have in the kitchen.
57:22Thank you.
57:22Lawrence and Kristen, take on all the advice.
57:25You've got a really big day ahead of you tomorrow.
57:27Cooking tomorrow is tough for those judges.
57:29Don't underestimate it.
57:30Good luck, guys.
57:31Good luck.
57:32Thank you very much, Chefs.
57:33Well done.
57:34You deserve that.
57:36My gosh.
57:39You did really well, man.
57:40You come back stronger.
57:43Disappointed, to be honest, but proud of myself
57:44for what I achieved this week.
57:46I've learned so much.
57:47I've met great chefs, and it's been a privilege.
57:51They said my score last.
57:53I couldn't count.
57:54The nerves were here, and I was overthinking everything,
57:56and I was like, am I out?
57:56And then Andy was like, Kristen's second,
57:58and I was like, oh, my goodness.
58:01I'm really happy to get a chance to cook for the judges.
58:04Based on the way I've cooked this week,
58:05I think I'm in a strong position to succeed.
58:08I have what it takes to win.
58:09I just need to apply myself.
58:11If I was to have a bet on it, I would go Lawrence,
58:13but Christian is a phenomenal pastry chef.
58:16She picked me to the post today,
58:17so Lawrence needs to watch his back.
58:22Lawrence, how you getting on?
58:24Panic stage, mate.
58:26Just didn't reset the machine properly.
58:41You can always say anything.
58:43I?
58:58That's all.
58:59You've got much money for them in love.
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