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Great British Menu - Season 21 - Episode 20: London and South East England: Main and Dessert
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00:02This week, it's chefs from London and the south-east of England.
00:05Spot 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
00:23and just scraping through in the tie-break.
00:27The main and the dessert are my stronger suit,
00:29so I'm just going to give it my best shot and keep smiling.
00:33Rince 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.
01:23Josh 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.
01:35How 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, mate. 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.
01:51I'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.
02:00He'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 Active News.
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 chilis, chocolate, onions,
02:34lots of nice spices.
02:35So 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.
02:51It 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?
03:04Vince!
03:05What about you, Abby?
03:06I've not seen any.
03:08No!
03:08Who are you people?
03:09I'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 pickled, 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.
03:39Oh.
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 donut as well to mop it all up.
03:53A duck leg donut?
03:54It sounds delicious.
03:55I'm really looking forward to it.
03:58Abby'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.
04:11One of my favourite lines out of that movie is,
04:14How long them sausages, Charlie?
04:15That was uncanny.
04:17Where are you going with all this?
04:19So I've gone pretty classic.
04:20OK.
04:20Just pork, apple, crackling and sage.
04:22Proper British East End vibes.
04:25That looks like a really interesting cut.
04:26What have you got there?
04:27This is an 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.
04:38Fantastic.
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 treacle glaze on the pork belly.
04:45OK.
04:45And then 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,
04:51right 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.
04:57Displayed separately?
04:58Displayed.
04:59Intriguing language she's using there.
05:01Yeah.
05:04First job, going to get the chickens roasting with these onions.
05:09A 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, a chicken centrepiece which is deboned and rolled.
05:22So this is the start of the chicken mousseline.
05:24I'm going to stuff into the chicken breast.
05:27Go in with some egg white.
05:29This just helps to bind the mousse and give it a little bit of a firmer texture as well as
05:34aeration.
05:36Josh's dish.
05:37I'm really intrigued how he managed to take something so simple and 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 doughnut.
05:52I just got to get that right.
05:54Vince is prepping his confit duck leg for the centre of his doughnut.
05:58So I'm braising it in some duck stock and some aromats into the pressure cooker.
06:02If 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?
06:15Keeping 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.
06:28Watch out, guys.
06:29Just getting my potatoes in the bubbling screen.
06:31Woo!
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.
06:42I'm going to pipe it in here, throw it in the blast chiller,
06:45say 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 set.
06:53Please set.
06:53She's going to set.
06:54Set.
06:56I'm just blending the celeriac with my puree.
06:59I've got to do this really quickly,
07:00otherwise 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,
07:10a bit of chopped rosemary, get some butter in there as well.
07:13It's a fancy bubble and squeak.
07:15I 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
07:24is 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.
07:37I 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,
07:43just 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.
07:52So we've got cumin, coriander seeds, star anise, cinnamon.
07:57Fresh herbs in now.
07:58Start to release the flavour in there.
08:01Can't have it not spicy because it doesn't work.
08:04Can't blow everyone's brains out with it either.
08:08Mmm, mmm, mmm.
08:11Delicious.
08:14Mousse test.
08:16Spot on.
08:18He adds marjoram chicken musseline
08:20and wraps in the brined chicken to form the palatine.
08:24Tie this really nice and tight.
08:26And get it poaching.
08:29Chicken in.
08:30Come back later.
08:35The exciting bit.
08:38That's what we want.
08:39I'm going to pick it down,
08:39and that's going to be the filling for my doughnut.
08:42It's very hot.
08:44He adds herbs, cooking liquor.
08:48There's no real elegant way of doing this.
08:50And 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 potato.
09:02I'm kind of worried about the sauce diamonds not setting,
09:05but I think if I just keep anxiously looking at the blast chiller every five seconds,
09:09I think we'll be fine.
09:12Bubble and sweet mix is ready.
09:13I'm just going to chill it down.
09:15And mix it all together.
09:16Fancyly.
09:18Should we do another five-second check?
09:20Big set.
09:22It is the moment of truth.
09:24Looking good.
09:25So now I'm going to just trim them up a little bit,
09:27and then paint them to make it look like a proper shiny diamond.
09:31That looks so cool, Chef.
09:33Thanks, mate.
09:34Looks amazing.
09:35Okay.
09:38So I'm just going to slice my pork skin.
09:40Shardy crackles.
09:42Boom.
09:42I think I've learned the past two courses is to just chill out
09:46and 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 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 being, like, my base camp.
10:22So to be able to represent the reading that I call home
10:25is really, really important to me.
10:27British, mate.
10:30Back in the kitchen, Abby preps pork presser
10:33and starts to build her bubble and squeak.
10:37Now I'm going to, like, fill it halfway.
10:39So, basically, when the guest gets it,
10:40I want it to be, like, a little surprise of black pudding.
10:44Did you put a little sear on the black pudding first before it went in?
10:46No, just as is.
10:48As is, OK.
10:48Cool, cool.
10:49So what else is ready at the moment?
10:51Got some of the celeriac puree 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
10:56and I gave it a little blast with the smoke gun as well.
10:58I don't think it's too strong.
11:01Abby's celeriac puree is smoky.
11:04Is that going to overpower that delicate pork?
11:07Crack-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 gastric.
11:35Equal quantities of caster sugar and lime juice.
11:38It'll just bring a really, like, fresh kick to counterbalance the sauce.
11:44How are 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?
12:15It'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.
12:24So it has to be perfect.
12:29I'll give it colour in a pan and back into the oven to reheat for service.
12:36Has anyone got a blowtorch?
12:37You'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.
12:44It was just because I froze it.
12:46Just trying to bring it back.
12:48It's all good now.
12:49Back on track.
12:50Yep.
12:50Happy 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.
13:02Yeah, 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.
13:18I'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.
13:42Ready 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.
14:06I'm really happy in how my life journey's planned out.
14:11I'd be thrilled to get a dish to the banquet,
14:13and I just really would like to see a dish get the recognition I feel it deserves.
14:22Vince, are you cool if I use the bottom oven?
14:24Yeah, you can use it.
14:25Are you sure?
14:25Yeah, yeah.
14:28OK, caramel.
14:30I burn this every time.
14:32Not today.
14:32Today's going to be perfect caramel.
14:35Abby's caramelising pink lady apples.
14:38Nice.
14:42It's another day, just painting sauce diamonds and measuring pork belly with a ruler.
14:48Just getting a nice bit of colour on my pork belly.
14:51She pan-fries her pork presser before it's finished on the barbecue.
14:57I thought I was going to **** the barbecue.
14:59Bit embarrassing with the Aussie heritage.
15:02Hot tray.
15:03Oh, my God.
15:04Yeah.
15:06Meanwhile, it's the moment of truth for Josh's valetine.
15:10How's it looking?
15:11Yeah, 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?
15:23This is the mole, yeah.
15:24Nice thick sauce.
15:25Holy mole.
15:27Get that hot.
15:27Look after that.
15:28Yeah.
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.
15:37Chicken skin.
15:39How's that sauce?
15:40Is it hot?
15:40Yeah.
15:41Nice and warm now.
15:42What have you done with that baby gem?
15:43It's raw.
15:44That packed in ice.
15:45It's like really crisps it up.
15:47Two minutes, chef.
15:48Wait.
15:48Two minutes.
15:50The mole sauce is first, followed by the braised baby gem.
15:55Do you want the coriander on top of the puffed rice?
15:57Yeah, mate.
15:58The palatine and lime gastrique.
16:02Steady hand.
16:03Sorry, you can just get the smoking gun working for me, mate.
16:06Josh, you are due at the pass.
16:08Yep.
16:0930 seconds, chef.
16:10And the dish is smoked before service.
16:12Oh, mate.
16:15Nice one.
16:17It's presented to the sound of a steaming pressure cooker.
16:20That's the sound I was talking about.
16:22That's the scariest hand.
16:24Oh, look at that.
16:25That's a lovely drawing.
16:27The title of the dish is,
16:28I'm not a fan of chicken and sauce anyways.
16:30And the inspiration is Audrey Hepburn in breakfast at Tiffany's.
16:35And her culinary disaster.
16:36This is not about to explode on me at any point.
16:40Hopefully not.
16:41All right.
16:41Wonderful.
16:50Beautiful.
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.
17:21Oh, you taste the mousse.
17:22The skin, you try to crisp it up on the pan.
17:24Do you think you achieved that?
17:26Yeah, 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? Have you got that right?
17:41I think the mole is nicely balanced, the sweetness is nice, the bitterness is balanced nicely with that.
17:46The heat level is good.
17:47I think, yeah, he's nailed the heat on it.
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.
18:01I'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.
18:05What 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?
18:16Couple of errors.
18:18This should have been on there.
18:19When you're trying to play everything, it's so easy to forget one thing on the play, isn't it?
18:22That's it.
18:22How are you guys getting on, all right?
18:24Yeah, panic stations 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.
18:33Two skewers is fine, yeah.
18:35His cooked kale is pickled and the carrots are braised in reduced carrot juice and shio koji,
18:41a Japanese fermented seasoning.
18:43Vince, you've got five minutes.
18:45Oh, yes, chef.
18:47Josh bastes the maitake with a yeast extract glaze.
18:50Just get a nice char on that, yeah.
18:52Vince moves on to his duck-filled doughnuts.
18:55He's cutting 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.
19:05Okay, cool.
19:07How are those doughnuts looking, Josh?
19:09Yeah, they're looking good.
19:09Just trying to get them coloured on both sides.
19:12Happy with that, Vince?
19:13Yeah.
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?
19:21Hey!
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 glazed maitake and shio koji carrots.
19:43Finally, just within the five minutes allowed extra time,
19:46it's 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?
20:18Yeah, 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
20:42instead 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 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.
21:23It's a zombie.
21:24Main course done and out the way.
21:26Right.
21:26Barbecue time.
21:27Coming through.
21:29Do you want to wear a waistcoat?
21:31I'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?
21:41Yep.
21:42All right, cool.
21:42And then I'm just going to chuck a bit of treacle glaze on that.
21:45Smoky celeriac puree is first.
21:48Struggling with my shakes right now.
21:50Oh!
21:51Cheacle glazed pork belly.
21:54All right, governor.
21:55How long for that pork, Abby?
21:57Tonight, 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 and three of the crackling
22:22shards.
22:24And the pork jus is served in hip flasks.
22:28Chef, you do at 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 All You Don't Snatch.
22:49The inspiration is Guy Ritchie.
22:51All righty.
22:52All righty.
23:06The presser.
23:07Are you happy with the croissant on that?
23:10Yeah, I'm happy with how it's come out.
23:11It'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.
23:20Is that cooked exactly how you'd like it to be?
23:22Yeah, I think it's nice and tender.
23:24A little bit crispy on the outside, which is what I wanted to get 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.
23:41I love 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.
23:45Oh, 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.
23:55If you're going to say something that smokes celeria puree, then you should make sure it lives up to that,
23:59so people 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 going to give it a six.
24:13Yeah, it's the same for me.
24:14It's a six.
24:21Yeah.
24:21How 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.
24:28How 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 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?
24:52I know everyone thinks I don't like handing out tens, but I'm not going to hand them out unless they
24:58deserve it.
25:09Chefs, you all had grand ambition for this course and we were very excited.
25:13You reached for your vision, but with varying degrees of success.
25:18Over to you, Akhtar.
25:19Josh, for your dish, I'm not a fan of chicken and sauce anyways.
25:24The chicken balatine, presentation-wise, it looked great.
25:28The mousse inside the balatine was overcooked and textually it was quite hard.
25:35The skin had good colour, but it wasn't crisp, so it didn't have a good mouthfeel.
25:40The mole sauce was deep, smoky and spicy and 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, which also meant the fat wasn't rendered,
26:10which left a really unpleasant chew.
26:13One of the elements I was really looking forward to was the doughnut,
26:17but the centre was just under-seasoned braised duck.
26:22The ketchup, along with the carrots, the kale and the mushroom,
26:26meant a vinegary, acidic note became the dominant flavour on this dish.
26:32You ran late, and I really think you need to look at how you're organising your time.
26:39Abi, for your dish, oi, don't snatch.
26:43The best thing on the plate was that pork belly.
26:47The pork presser was served pink, it had blush, but it needed more of a crust.
26:54The bubble and squeak, the black pudding worked well,
26:57but you need to get a crust on that black pudding before you put it on the inside.
27:01I really like the theatrical element of the pork chew, when you've turned it into that diamond.
27:08You caramelised the apple and it was a bit too sweet.
27:11I think you've chosen the wrong apple.
27:13You need to go with a Granny Smith, it works really well with pork.
27:16This was definitely your most rounded dish so far.
27:21So, to the scores.
27:24Josh...
27:27..I'm giving you...
27:30..a seven.
27:32You are almost there with that mole.
27:34Just get it over the line, I think.
27:36Vince...
27:39..I'm scoring you...
27:42..a six.
27:43I can tell that you made mistakes on this dish,
27:46so give yourself the time that you need, Chef.
27:50Abi...
27:52..I'm scoring you...
27:55..a seven.
27:57Abi, that pork belly was delicious.
28:00Well done, let's keep up the momentum and don't lose focus.
28:05It's really close.
28:06Make sure this next course you nail everything.
28:14How does you feel about that?
28:15Yeah.
28:17Brutal.
28:17Blotting, isn't it?
28:23I wasn't really expecting a high score after that performance.
28:26Just got to take it on the chin and rethink about it.
28:30It's nice to be in the lead very, very slightly, but it is so close.
28:34I just 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 going into the dessert round.
28:42But just going to have to knock it out of the park on the next round.
28:46Now it's time for the pre-desserts, and the scores are so close
28:51that these rankings could determine who stays and who goes.
28:59On. Where is on? On is here.
29:02It's quite important in a rum punch to have a mix of white and dark rum.
29:06Can't have rum punch without nutmeg.
29:09So my inspiration is a spoonful of sugar from Mary Poppins.
29:13So I am focusing on the scene where they're taking their medicine
29:17and incorporating the three flavours that Mary, Michael and Jane mentioned
29:22when they taste the medicine. And what are those flavours?
29:24Rum punch, strawberry and lime.
29:26All helping the medicine go down.
29:28That's it.
29:30Apples for my sorbet.
29:32To make fresh, I'm going to make my brandy snap mix.
29:35This literally feels like being back in school.
29:38Cream together the butter and the sugar.
29:41Yeah.
29:41The pinkness going in. Green goes good with pink.
29:45I'm making a dessert called Defying Gravity.
29:48Wicked? Yeah.
29:49I love wicked. So do I.
29:51What are we doing?
29:52Classic British ingredients once again.
29:54Apple and blackberry. Nice.
29:56Pink and green. So I'm going to make a pink brandy snap tuile
29:59and then I'm going to do a green apple sorbet, nice and fresh.
30:02Marvellous. Well, I can't wait to see it, chef.
30:08Just warming up some milk and cream that I've had infusing overnight with some popcorn.
30:13It's got quite a nice popcorn aroma and flavour to it.
30:17I'm creating a cinema ticket out of my popcorn parfait.
30:20How clever.
30:21And I'm going to make a really nice ginger caramel to go on the side of it.
30:26Lovely.
30:26And serve that with some freshly popped popcorn.
30:28Wow, interesting.
30:30While Vince part-fills moulds with white chocolate,
30:33Josh is making his spoonful of sugar from crystallised lime zest.
30:39Crystalise, crystalise.
30:41Freeze-dried strawberries and amber sugar crystals.
30:45I just want small enough pieces that it's nice to bite without breaking your teeth.
30:50He's also making a vanilla chantilly.
30:53We have snaps.
30:55She's snapping.
30:56OK, I think we have some baskets.
31:00This is the blackberry gel.
31:02I just need to get it in the blast chiller.
31:04Vince's white chocolate is set in ticket moulds.
31:07Yeah, I'm happy with those.
31:09He uses the same moulds for the parfait.
31:12And blends steeped ginger with a thickening agent.
31:15How are you looking with your one, mate?
31:16Just waiting for the blast freeze to work its magic.
31:20You have three minutes to the past, chef.
31:22Three minutes.
31:23Are you guys cool with three minutes?
31:25Yep.
31:25Is it set, Vince? Yep.
31:27Oh!
31:28I scrambled it back. It's all good.
31:30OK, fine.
31:31While Abby pipes apple sorbet into brandy-snap tweels,
31:34Vince tops his popcorn parfait with white chocolate
31:37and brings some bling to his cinema ticket.
31:40One minute to go now, chef.
31:42Josh fills medicine jars with vanilla chantilly cream,
31:45followed by rum punch granita to serve with his spoonful of sugar.
31:50It's your last 30 seconds, chef.
31:52Abby garnishes with preserved blackberries, blackberry gel and apple.
31:57And Vince serves sweet and salty popcorn
31:59along with ginger puree and his parfait.
32:05All right, let's get it out for you before it starts melting.
32:07You all right? Everybody happy? Yep.
32:08All right, thank you, chef.
32:10As always, the veteran chef doesn't know who cooked which pre-dessert.
32:15Thank you very much. It looks really interesting.
32:17There's a lot going on. We need to move quite quickly, I think.
32:22This one requires a little bit of sleight of hand.
32:26Very clever.
32:27It's quite impressive, isn't it?
32:29Defying gravity, we're celebrating the movie Wicked.
32:32Wow.
32:33Wow, that's fresh.
32:35That really packs a punch, doesn't it?
32:37Is it a one-biter?
32:38Go for it, mate. Get some brain freeze.
32:41That brandy, you know, the old brandy basket.
32:43Oh, the brandy snap.
32:44Yeah, it's got that texture, hasn't it, and the flavour.
32:45Green apple sorbet is delicious.
32:47The brandy snap for me is too thick.
32:49It's a lot of sugar.
32:51I don't mind a bit of a chew.
32:52Bracing.
32:56This one is called Admit One.
32:58Look, it's a ticket.
32:59Ticket, yeah.
32:59Isn't that clever?
33:05It's delicious.
33:05For me, it's just a bit too sweet.
33:08It's quite big as well, but I'd be happy if I got it.
33:11This is sweet.
33:13Not very refreshing, is it?
33:14Uh-uh.
33:15It's not delicate enough.
33:17This one, you're celebrating Mary Poppins.
33:20Looks great.
33:21I love your medicine label.
33:26Goodness me.
33:27Well, that is medicinal.
33:29Definitely tastes like rum.
33:31It's definitely a very adult, I'd say.
33:34I love rum in desserts.
33:35This is really nice.
33:36Fresh, sweet, acquired taste.
33:39All right, chef.
33:40I would like you to rank these in order of your preference.
33:43The cinema ticket is my least favourite.
33:46Too sweet.
33:47The chocolate works.
33:48Not delicate enough.
33:49Second.
33:50I think I might need a prescription to have that.
33:53But it's fresh.
33:54And this is my favourite.
33:57Lovely, fresh, just what you want, I think.
34:00And I like the magic.
34:02Clever presentation.
34:03This is amazing.
34:04See?
34:05That's why I wasn't allowed to touch it.
34:07I'm going to say this is Josh, because it's got his vibe to it.
34:10So that's Vince.
34:11And that leaves popcorn for Abby.
34:13You are incorrect.
34:14Oh!
34:15You are correct that this is Josh.
34:17Yep.
34:17This is Vince.
34:19Oh, wow.
34:20And this is Abby.
34:21Wow.
34:22OK.
34:25It's the dessert course, and the chefs need to produce some movie magic for Akhtar, who will make the frame
34:31in this tightly scored course.
34:35Vince, one point behind Josh and one ahead of Abby, is making a brown butter financier, combining ground almonds, icing
34:43sugar and flour.
34:44And just a touch of honey to it as well.
34:46Vince is taking inspiration from the film adaptation of Philip Pullman's first, his dark materials novel.
34:54I'm going to create a golden compass.
34:55What's going inside is a orange blossom mousse with a brown butter financier, an almond creatine.
35:02I'm going to shave some Miyagawa on the top of it.
35:06Some what?
35:06Miyagawa, which is a Japanese citrus.
35:09Obviously, it's going to be a layered composition.
35:11That's correct.
35:11And you're going to make it look like the compass.
35:13That's the aim.
35:14To make it look like a compass.
35:15That's the aim.
35:15That is the aim.
35:16Yeah.
35:18Meanwhile, Abby's making a peanut parfait.
35:21I'm just softening the peanut butter over a bain-marie.
35:24If you don't soften it, it could split, which is not what I want to happen.
35:28I'm going to whip the cream by hand, because if you over-whip it using a machine, you're screwed.
35:34Come on.
35:36OK, egg whites in.
35:38Channeling.
35:38Mary Berry.
35:39Half the cream.
35:42Literally a crucial moment, making the parfait now.
35:45Yes, I am shaking.
35:48I'm just going to melt the chocolate and the almond butter.
35:52My dish is called And the BAFTA Goes Too.
35:54Ah!
35:55The inspiration is British movies as a whole.
35:57So, I'm making an actual BAFTA.
35:59Right.
35:59So, it's going to be a BAFTA-shaped mask.
36:02OK.
36:02With peanut parfait inside.
36:03I'm going to put a little bit of salted caramel in the middle.
36:06And I've also got a lime gel, which will kind of help cut through all the richness.
36:09And then a bit of popcorn ice cream as well.
36:11I do like popcorn ice cream.
36:12Nice.
36:13What's the most challenging part?
36:14Setting the BAFTA mask, because if that doesn't set, then I have nothing.
36:18Joss is starting his ice cream.
36:21Cardamom.
36:21Just going to crush them, get it toasted.
36:23I've also got a mascarpone mousse.
36:26Bring milk, cream and sugar to the boil.
36:30Pour it over mascarpone and then hand blend that together.
36:35Get it nice and smooth.
36:37While that's still warm, bloom some gold gelatin.
36:40Blend that in and set it.
36:42Josh is taking his inspiration from a movie that was shot at Dover Castle, near to where he lives.
36:48So the dish is called Cow as White as Milk, and it's taken from the movie Into the Woods.
36:54Into the Woods, the movie that's about lots of different fairy stories.
36:58That's right, yes.
36:59And in the scene that I'm focusing on, the baker's walking through the woods as Jack is walking through the
37:04woods to sell his cow.
37:06Cow as White as Milk.
37:07How are you pulling this cow together?
37:09So we've got mascarpone mousse, cardamom ice cream, gingerbread puree, gingerbread twill,
37:14naturally fermented ginger beer gel, caramel and apple marigold.
37:19Sounds delicious.
37:21What do you think about it?
37:22The mascarpone mousse is going to be lovely and light, but you still want the flavours coming through.
37:26Really excited about his use of ginger and cardamom.
37:30Obviously ginger can at times get overpowering.
37:33Same with the cardamom as well, but everything has to be right.
37:37So I'm going to make a really quick quince compote.
37:40Where is my sugar?
37:42He adds vanilla, leaves to simmer and starts on his mousse.
37:46Adding orange blossom water to yogurt, cream cheese and mascarpone.
37:50And his financier comes out to cool.
37:54Vince's dish.
37:55It's got to be sharp.
37:56I want it to look like a compass.
37:58I want that orange blossom mousse to really shine through.
38:02And I want it to be beautifully put together so it's a dream to eat.
38:08Abby's on the next stage of her foyer team.
38:11I'm going to pour it on this baking sheet.
38:12Roll it really thin.
38:13Chuck it in the blast chiller.
38:14Hope it sets.
38:15All set.
38:16This chocolate.
38:18I'm making the salted caramel filling to go inside the BAFTA mask.
38:22Come on, caramel.
38:23Cooperate.
38:23Yes.
38:24We're good.
38:25She pipes her cooled caramel into the centre of her peanut parfait BAFTA mask.
38:30Things are setting, which is good.
38:32It means we have a dessert.
38:34Abby's making us a BAFTA.
38:36We all know what the BAFTA mask looks like, right?
38:39So there's no ambiguity about that.
38:41It's got to look like one.
38:44I'm making a gingerbread puree.
38:47It's essentially a cake mix, which makes this delicious puree.
38:51Josh is also making a ginger beer gel.
38:54So this is a naturally fermented ginger beer.
38:57Let's give a really nice acidic fermented gingery punch on the dish.
39:02He adds lemon juice, sugar and a setting agent.
39:05Can you just grab the blast chiller door for me, please?
39:10That's an olive.
39:12This is the gingerbread puree.
39:14Chilled it down and just passed it again just to get rid of any kind of lumps or skin that's
39:17in it.
39:18And it's good to go.
39:20Could I try some?
39:21Yeah.
39:22So it's gingerbread puree.
39:24So it's not a ginger puree.
39:25So there's orange zest, cinnamon, ginger.
39:30Wonderful.
39:32I was hoping for the toasted notes of gingerbread biscuit.
39:36You know, everything that you think about a gingerbread biscuit.
39:38What I actually got was just the flavour of a wet, uncooked batter.
39:44I'm on double time right now.
39:46Vince is on to the next layer of his golden compass.
39:50My protein, it's looking good.
39:52But his main concern is tempering chocolate in this warm kitchen.
39:56How's your chocolate going, Vince?
39:58Yeah, it's going well.
39:58All right.
39:59Yeah, yeah.
40:00So I've just added a little bit of chocolate to it just to bring the temperature down.
40:04Got that nice gloss.
40:08Why do I do this to myself?
40:11Abby's working on her foyatine layer.
40:13Don't want to serve Axel is lamb, some baking paper.
40:19Assemble.
40:20Assemble the moulds.
40:21Cool.
40:21Just going to put a touch more peanut parfait on top.
40:25Precious cargo.
40:26This is, like, the main part of the dessert.
40:28All right, so everything's built on this.
40:30Yes.
40:30All my hopes and dreams.
40:31All your hopes and dreams.
40:32OK, I'm just going to say the dessert, but, you know...
40:35Obviously a lot more riding on it, OK.
40:37So...
40:38We have a little taste.
40:39I love peanut and caramel together.
40:40I think it's a great classic combo.
40:41It will crown off for a banquet nicely.
40:45Abby's peanut parfait tasted delicious.
40:48When it comes out the mould, they can easily crack, so I hope she's got that process right.
40:53Ice cream time!
40:55Looking good.
40:56I think I'm happy with the popcorn flavour.
40:59She's also making a peanut brittle, a last-minute addition to add texture.
41:03Fancy peanut, candy bar vibes.
41:06Let's make another batch of caramel.
41:09It's almost like honeycomb popcorn.
41:13I just wanted it to be a bit crisper.
41:16Awesome.
41:19This is the moscopone mousse.
41:21You can see it starting to thicken and form ribbons in the bowl.
41:26Delicious.
41:27So good.
41:28Josh fills cow-shaped moulds.
41:30Put them into the freezer.
41:32And gets onto his cardamom ice cream.
41:35Hopefully, fingers crossed, it'll be frozen in time.
41:38Next job, caramel.
41:40I'm looking for a mahogany colour, just the right amount of sweetness to bitterness.
41:48That's the caramel made.
41:51So these are my gingerbread twills, just making them look like leaves in the woods.
42:02I have two kids, a five-year-old and a four-year-old.
42:05They kind of understand what it's like for me to be a chef.
42:07They like the fact that I'm a cook and always saying,
42:11oh, Daddy, you're the best chef, which is lovely.
42:15The chef's great British menu is the cookery show that we enjoy watching.
42:20Anything to prove, only to myself, it's about having a bit of fun as well, I think.
42:26It's not too much pressure.
42:27It'd be nice to make the banquet.
42:29It'd be nice even just to win the regional stages.
42:33But, yeah, it's just about proving something to myself more than anybody else.
42:36Service, please.
42:41Vince is tackling his tricky chocolate work, which will surround his layered golden compass.
42:46These are little last-minute moulds that I had made.
42:49If it works, amazing. If not, it's not a big deal, because the dessert is still very delicious.
42:56First, orange blossom mousse.
42:59That's the quince compote.
43:01He adds the foillotine layer, followed by the financier, and his chocolate is ready to demould.
43:07It's very difficult working with chocolate, that's fiddly.
43:11Are you happy with them, Vince?
43:12Yeah, I'm ecstatic.
43:14I've got a few out.
43:15So this is the base of the compass, and then I'm going to garnish it around with the chocolate, if
43:20it all comes out.
43:21All right, fantastic. That's your compote?
43:22That's a bit of quince compote, yeah.
43:24Can I try that? Absolutely, yeah, sure.
43:26Kind of left it a little to the bite as well.
43:30Yeah, I'm happy with them. They just need to defrost now.
43:34Vanilla is the dominant flavour in that.
43:37Quince compote, is that going to become the dominant flavour in that dessert?
43:43Abby's made a lime gel.
43:45Smells nice.
43:46To cut through the richness of her BAFTA masks.
43:50Bloody hell, mate.
43:52Oh, they're so cool.
43:54She embellishes them with edible gold.
43:56Looks like a BAFTA, if I've ever seen one.
44:00Wow, that looks absolutely amazing.
44:03Thanks.
44:04That is so cool.
44:05Josh is unleashing the cows from their moulds.
44:10Ooh.
44:11Scaboni.
44:16Happy days.
44:18It's happy days for Vince too, as his compasses are pretty much done.
44:22I've been looking forward to this course, so hope I do it justice.
44:27Smells like graffiti arc.
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 how I wanted it to.
44:38It's a bit thicker than I thought.
44:39I'm not going to do the other ones.
44:40I'm just going to leave them as they are.
44:43Yeah.
44:44Vince, nine minutes to the pass.
44:45You good?
44:46Yeah, I think I might be a bit early.
44:47Oh, early?
44:48For once.
44:50So what exactly is this, Vince?
44:52This is the yoghurt orange blossom mousse.
44:55The chocolate surrounds the golden compass.
44:59Do you want to get a couple of them on for you, mate?
45:01Yeah, go on then.
45:02Yeah, it's just three, is it?
45:04Yeah, I want some tweezers.
45:04Yeah, it's just three, like...
45:05Trust the tweezer guy, mate.
45:07Happy?
45:08Yeah, ready to go.
45:13Big a smile than that!
45:14No!
45:15You're done!
45:16I'm done.
45:17So the title of my dish is a golden compass, and I've got some Miyagawa to shave on top.
45:22OK.
45:22Can you grab the door for me?
45:23Oh, sorry. Well done.
45:24Cheers.
45:36Well, you do mine.
45:37Of course.
45:37You do mine.
45:38It looks good, doesn't it, as it goes on?
45:40That is great.
45:42Yeah.
45:46Is every layer as you'd like it to be?
45:50Yeah, I think every layer complements the other, and they all stand up for themselves as
45:55well.
45:55There's a lot of different flavours he's got going on, and they're all kind of maybe
45:59muddling together a little bit.
46:01Are you happy with the texture of the quince?
46:03Yeah, I wanted to have a little bit of a bite to the quince.
46:06I didn't want it to be, like, really mushy.
46:09Like, he's got some quince in the middle that's not really coming through, in my opinion.
46:14It needs to be a bit pokey of that compote, doesn't it?
46:17Yeah.
46:17For me, quince needs to really, really, really be cooked down to get all the flavour out of
46:21it.
46:21So, is that chocolate tempered perfectly as you'd want it to be?
46:25It's got a good snap to it.
46:27It was glossy, as well, before I sprayed it.
46:29If you're going to temper chocolate, it's really brave.
46:32I don't know if I would have dared to do that, but it's not that snappy.
46:36It's not, is it?
46:37Finally, the addition of the miagawa snow.
46:40I definitely believe it adds value to the dessert.
46:42It brings a bit of tartness to the dish.
46:45I think this is beautiful.
46:46Yeah, such a great idea.
46:48Out of ten, what would you score 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.
46:59How are you getting on, Vince? Are you all right?
47:01Yeah, I didn't nail the visuals, but I'm happy with the flavours, so...
47:05I really enjoyed the flavours, mate. I really, really liked it.
47:07I'm going to steal your grated miagawa trick.
47:10That's wicked.
47:12Abby fills her chocolate crumb and popcorn buckets.
47:15She plates lime gel.
47:18The steadiest my hands have ever been.
47:20But the BAFTA mask needs to come up to temperature.
47:25Are we just waiting on that to defrost?
47:27Pretty much.
47:28There is a point where it could get a little too soft.
47:31She adds peanut brittle shards to the popcorn and chocolate crumb.
47:34Like, the whole point of this little bucket is so that there is a bit of texture on the dish.
47:38Hello. Hello, Chef. How are you getting on?
47:41Good. It's a waiting game.
47:42I'm waiting for them to get to the right temperature.
47:45Well, Chef, you've got seven minutes.
47:47I'm going to take the seven, just because I want it to be the right texture for you.
47:49You may as well.
47:52I feel like I would be more comfortable running right now.
47:55This is horrible. This is so bad.
47:58Have you got some spares back there, Chef?
48:00I've got some spares.
48:01You could probably break into one of those and see how that's doing.
48:04They all came out at the same time, didn't they?
48:05No, they came out at different times.
48:07Ah!
48:07That's why you've got two stars, mate.
48:12Chef, two minutes.
48:13Yes, Chef. Rocher Central.
48:15Popcorn ice cream is served.
48:18Well, I've done what I can.
48:20Oh, my God.
48:22Bang on time, Chef.
48:25Lift them all.
48:27Oh, OK.
48:28Oh, look at that.
48:30Wow.
48:31The BAFTA goes to...
48:33The BAFTA goes to...
48:33You!
48:35Finally!
48:44The moment of truth.
48:48Bit harsh ruining a face like that, isn't it?
48:50That's the end of my BAFTA.
48:52I think she could have done with coming five minutes earlier.
48:55Yeah. It's a bit warm.
48:56The Parfait is now not actually set enough.
48:59But also the caramel inside it is too hard.
49:04Your peanut parfait, is that exactly how you intended it to be?
49:08I think maybe I could have served 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 her ratios are a bit out?
49:17Yeah.
49:18Popcorn ice cream.
49:19I think you do taste popcorn in the ice cream.
49:21I infused it with freeze-dried corn.
49:23So you use the sweet corn kernels as well, right?
49:26Yeah.
49:26Just to give it an extra boost of sweet corn flavour.
49:29It's so rich and so sweet.
49:33For me, it's just very sickly.
49:35The chocolate crumb.
49:36I think it's another chocolatey element to kind of tie in
49:39with the foyer team base as well.
49:40Another element that gives a bit of texture as well.
49:43It's a very rich dessert for the size of it as well.
49:46It is quite large.
49:47Is it the right size for a dessert at the end of a banquet?
49:52I think it's maybe a tiny bit too big.
49:55Texturally, it kind of struggles.
49:57You said you wanted to balance it out.
50:00Do you think you've done that?
50:02I think so.
50:02I think the freshness of the cold ice cream
50:05helps to, like, cut through the rich parfait.
50:07Score it for me, then, please.
50:09I would give it a five.
50:11Ooh.
50:12Agree on five for this.
50:14What score would you give it?
50:15I think I would give this an eight out of ten.
50:21How you doing, Abi?
50:22How you doing?
50:23Done everything I can.
50:24That's it.
50:25How you doing for your next course?
50:27Yeah, I'm pretty much there.
50:30Did you make these tree stumps yourself?
50:32Yeah.
50:32I dragged my children out in the rain into the woods
50:36and cut some pine and pick up pine cones.
50:39What you got going on, then?
50:40Just a small amount of caramel to hold this twill in place.
50:44This twill acts like a seat for the ice cream.
50:49Josh.
50:49Yep.
50:50Eleven minutes to the pass.
50:52I will be five minutes.
50:54Perfect.
50:55You don't get points for coming up early, I'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 is next.
51:04Always good.
51:05So you got your tweezers out, Josh?
51:06Always.
51:09Followed by cardamom ice cream.
51:12The pallet knife?
51:14Yeah.
51:15And the cow-shaped mascarpone mousse finishes the dish.
51:19That looks wicked.
51:20So cool.
51:22I'm stressed for you.
51:23We're good.
51:24I'm ready.
51:25The lights are dimmed and it's served in a misty kitchen reminiscent of the woods.
51:30So the title is Cow as White as Milk and the inspiration is the movie Into the Woods.
51:36Fantastic.
51:47Tweezer Josh has done it again.
51:48Tweezer Josh has done it again.
51:52You chose quite an interesting process of making the mousse.
51:56Do you think you've made the right choice?
51:57Yeah.
51:57It's got a nice, silky texture and it's nicely aerated.
52:02It was very fresh.
52:03Great textures.
52:04A good crunch for the tuile.
52:06Your ice cream.
52:07Cardamoms can be quite a powerful flavour.
52:09Has that been judged well?
52:10I think so, yeah.
52:11The ginger really is the main flavour for the dish.
52:15And the cardamom is there to complement it rather than to overtake it.
52:19I think it's really nice.
52:20I think I'd quite like a little bit more cardamom to go with the ginger.
52:23The ginger beer gel.
52:25How's that sitting with everything?
52:27It works well for me.
52:28I just want a little bit more.
52:30That ginger comes through really nicely as well.
52:32There's really nice sharp hits as well to cut through the richness.
52:34The ginger flavour could be slightly more pushed or something.
52:38Yeah.
52:38Maybe even some like finely diced stem ginger.
52:40Or something.
52:41Dotted around.
52:42The ginger is quite a strong flavour that's coming through that.
52:46Was that the right decision?
52:47I want it to be strong.
52:48I want it to be there.
52:49There's a lot of creamy elements on the dish.
52:52And I want that powerful ginger to cut through those.
52:55Possibly, on a smaller scale, could make an excellent pre-dessert.
52:59That did cross my brain.
53:01Is this the right size for a dessert at a banquet?
53:05I think it's the right size when there are so many courses to enjoy.
53:10Give me a squat happy.
53:11I think I'm going to give it an eight.
53:13Eight out of ten.
53:13Prince.
53:14I agree.
53:14Eight as well for me.
53:15What score would you give yourself?
53:17I would give it an eight.
53:24Hello, hello, hello.
53:25Hey.
53:26How are you doing mate?
53:27Yeah, I'm good.
53:27I'm alright.
53:29An interesting dessert course.
53:30How do you think they've done with these dishes?
53:32They've all done better than they've done on the other courses.
53:35But there are still errors with all of the chefs.
53:37How are you feeling about scores?
53:39Nervous.
53:39Yeah, apprehensive.
53:41Me too.
53:42Me too.
53:42There's only a couple of points in it as well.
53:44Yeah, it could go anywhere.
53:45Could be anybody going through.
53:46How are you feeling in terms of how your scores are going to land?
53:50We're not going to get the highs that I wanted to finish off on.
53:54All three chefs have got a lot of room for improvement.
54:09Chefs, there's been some highs and there's been some lows.
54:12This course was no exception.
54:15Vince, for your dish, the golden compass.
54:18Visually, you lost the face of the compass, so it lost the presentation that it needed.
54:25The quince compote had a good mouth feel, but that vanilla dominated.
54:31The chocolate 418 layer wasn't crisp and crunchy.
54:36The separate frozen citrus Miyagawa, it added a real fresh tartness to the dish that I really enjoyed.
54:44We both loved that.
54:44Loved that.
54:47Abby, for your dish.
54:49And the BAFTA goes too.
54:51It looked wonderful.
54:53Great representation of the brief.
54:55It definitely brought a massive smile to my face.
54:58But sadly, I thought it was sickly sweet.
55:02The texture of the parfait was way too loose.
55:05The caramel needed to be softer.
55:08The layer of fouillotine needs to go all the way through the mask as well.
55:14The dish has great potential.
55:17Currently, it's too large and the proportions aren't right.
55:21Josh, for your dish, cow as white as milk.
55:26It looked sharp with a very clear link to the inspiration.
55:30The process you chose to make your mousse.
55:33I loved the texture.
55:35It was light.
55:36It was airy.
55:37Your ice cream was well made, but I felt the flavour of cardamom was too subtle.
55:44The ginger beer gel, you wanted more.
55:47I thought it was enough.
55:49But the dish is too small for a banquet.
55:52It's more fit for a restaurant setting on a multi-course menu.
55:58So, Chefs, to the scores.
56:02Vince, I'm giving you a six.
56:09We loved the drama.
56:10That grated Miyagawa.
56:12It was just absolutely stunning.
56:13It looked beautiful, but the rest of the dish definitely lacked finesse.
56:19Abby, I'm scoring you a seven.
56:25I really enjoyed this dish, but it was too soft, warm and sweet.
56:30It really affected the overall delivery of your dish.
56:33It's been an issue for you all week.
56:35Josh, I'm giving you a seven.
56:43So, Josh, you are on 28 points, which means you are through.
56:48Vince and Abby, you are both tied on 26 points.
56:54So, we've had to go back to the pre-dessert rankings.
56:58Yes, Abby, you're back in this position again.
57:02I can reveal to you now that the person who came first in those rankings...
57:08..and going through to cook for the judges...
57:14..Abby.
57:17Congratulations, Abby.
57:19Just by the skin of your teeth, Vince, commiserations.
57:23You've had an extraordinary week in the kitchen.
57:25Some great and memorable dishes.
57:27We wish you all the very best.
57:30Congratulations, Abby, Josh.
57:32Good luck with the judges tomorrow.
57:34Well done, chefs.
57:37Bring it in, guys.
57:37Bring it in, bring it in.
57:40It's a close one, isn't it?
57:41It's a close one.
57:42Well done, Brett.
57:47Gutted that I went out on a tie break.
57:49It was really, really, really close.
57:51All in all, I'm leaving with my head held high.
57:54I expected more, but I'm happy with the seven.
57:57I've got some changes that I want to make,
57:59but I have confidence about cooking for the judges.
58:03I feel emotionally drained and overwhelmed.
58:07I'm so grateful that I get to come back
58:09and have another crack at it.
58:12The chefs are going to the judging chamber
58:14with a lot of work to do,
58:15but for one of these chefs,
58:16it's going to be a fairytale ending.
58:20Is that water?
58:22Yeah, it's supposed to be a wet caramel.
58:24I think it'll crystallize, mate.
58:26Maybe that's what I wanted, then.
58:27Help!
58:29Help!
58:30You've gotta precis have air!
58:36Let's go!
58:40Do this thing!
58:43We're going to be a mug,
58:43Well done!
58:50Kelly?
58:59He's got a red such a focused on workforce
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