0:00:02 > 0:00:04The six remaining bakers tackled pastry...
0:00:04 > 0:00:06Looks a total mess.
0:00:06 > 0:00:09..which included a technical that no-one had ever heard of...
0:00:09 > 0:00:11Kouign-amann. Yeah, we don't know what it is either.
0:00:11 > 0:00:13..and a herb that no-one could taste.
0:00:13 > 0:00:15I wouldn't know there was basil there.
0:00:15 > 0:00:16It comes very late on.
0:00:16 > 0:00:19- I've got the basil. - Yay!
0:00:19 > 0:00:22I'm Jo Brand and I haven't got the basil.
0:00:22 > 0:00:25Oh, hang on, I've got the basil.
0:00:25 > 0:00:27Oh, no, I haven't, it's wind.
0:00:27 > 0:00:29Welcome to an Extra Slice!
0:00:29 > 0:00:32APPLAUSE AND CHEERING
0:00:57 > 0:00:59Good evening.
0:00:59 > 0:01:03We're just two and a half weeks away from the final, can you believe it?
0:01:03 > 0:01:06And the bakers are absolutely neck and neck.
0:01:06 > 0:01:08This week, the final six tackled pastries,
0:01:08 > 0:01:11including the challenge of making savoury parcels.
0:01:11 > 0:01:14Pity nobody told Mary.
0:01:14 > 0:01:17Chetna, are you making sweet or savoury or both?
0:01:17 > 0:01:19- No, I'm making...- A hybrid.
0:01:19 > 0:01:22It's a savoury challenge, Mary.
0:01:22 > 0:01:24LAUGHTER
0:01:24 > 0:01:26Talking of savoury parcels,
0:01:26 > 0:01:29I'm joined by a panel of celebrity fans to get their view on which
0:01:29 > 0:01:33bakers have risen like a danish and which have sunk like a flatbread.
0:01:33 > 0:01:36And of course it was the week that saw Kate leave the tent.
0:01:36 > 0:01:38AUDIENCE: Awww.
0:01:38 > 0:01:41Kate will be joining us here in the studio in just a bit.
0:01:41 > 0:01:44Plus, we'll be looking at what you've been baking at home
0:01:44 > 0:01:47and the bakes our studio audience have brought along today.
0:01:47 > 0:01:50Let's hope nobody suffers any leakage during the show.
0:01:50 > 0:01:53Have you all crimped your edges?
0:01:53 > 0:01:56CHEERING
0:01:59 > 0:02:02And I've been nosing around the tent as usual,
0:02:02 > 0:02:06helping myself to bits of discarded tape I found lying around.
0:02:06 > 0:02:09Here's Paul, he's just spotted someone he wants to talk to.
0:02:09 > 0:02:11Sue. Sue.
0:02:11 > 0:02:13Sue. Sue.
0:02:13 > 0:02:15Sue. Sue.
0:02:15 > 0:02:17LAUGHTER
0:02:17 > 0:02:20That's right, it was Mel.
0:02:20 > 0:02:24Meanwhile Mary decided to let him in on a secret.
0:02:24 > 0:02:26Well, I quite like the idea of having some big ones.
0:02:26 > 0:02:28But, I think, em...
0:02:28 > 0:02:31LAUGHTER
0:02:32 > 0:02:34I can't take him anywhere.
0:02:36 > 0:02:37HE SIGHS
0:02:38 > 0:02:40And news just in -
0:02:40 > 0:02:44two of the Bake Off cleaners have been causing trouble again.
0:02:44 > 0:02:46Over the years of Bake Off,
0:02:46 > 0:02:49we've had real problems with lavender and rose.
0:02:49 > 0:02:52LAUGHTER
0:02:52 > 0:02:55Don't worry, they've been sacked.
0:02:55 > 0:02:58Time to meet tonight's panel of celebrity fans.
0:02:58 > 0:03:01Back by over-whelming popular demand, former Bake Off baker,
0:03:01 > 0:03:03Howard Middleton.
0:03:03 > 0:03:06CHEERING AND APPLAUSE
0:03:10 > 0:03:14Next, a man who's won almost as many Gold Sony Awards
0:03:14 > 0:03:16for his radio shows as I've had hot dinners,
0:03:16 > 0:03:17it's Danny Baker.
0:03:17 > 0:03:20CHEERING AND APPLAUSE
0:03:23 > 0:03:27And finally, a comedian who says he gets angry
0:03:27 > 0:03:30if fruit turns up unexpectedly in his cheesecake,
0:03:30 > 0:03:32it's Josh Widdicombe.
0:03:32 > 0:03:34CHEERING AND APPLAUSE
0:03:38 > 0:03:41It was pastries in the tent this week.
0:03:41 > 0:03:46And, Howard, as far as getting the perfect pastry, what's Howard's way?
0:03:46 > 0:03:50Em, I think it's about basically keeping all your ingredients,
0:03:50 > 0:03:53certainly with shortcrust and puff pastry,
0:03:53 > 0:03:55keeping the ingredients as cold as possible,
0:03:55 > 0:03:58keeping the utensils as cold as possible.
0:03:58 > 0:04:01I've got quite cold hands naturally.
0:04:01 > 0:04:04I've also got cold feet but they don't help much with pastry.
0:04:04 > 0:04:08THEY LAUGH
0:04:08 > 0:04:10Now, Danny, you love your football.
0:04:10 > 0:04:13What's the food like at football grounds these days?
0:04:13 > 0:04:16Overwhelmingly rotten but I think that's a good thing.
0:04:16 > 0:04:19I'm not one of these who campaigns that there should be better food,
0:04:19 > 0:04:22like better toilets. I like to keep food in the restaurants
0:04:22 > 0:04:25and football on the pitch and I find that's a good working relationship.
0:04:25 > 0:04:28Well, I think things have changed at football grounds a little bit
0:04:28 > 0:04:30because I think some of the pies at football grounds, recently,
0:04:30 > 0:04:33have won awards. I actually had a pie the other day
0:04:33 > 0:04:35that had recently won the 3:40 at Kempton.
0:04:37 > 0:04:40Josh, what's your favourite pastry?
0:04:40 > 0:04:43Either pasty or croissant but straight croissant,
0:04:43 > 0:04:45none of the fancy Dan...
0:04:45 > 0:04:47Nothing in it? No.
0:04:47 > 0:04:51Chocolate croissants are everything that is wrong with the world.
0:04:51 > 0:04:54I don't think you should be having chocolate before 4pm, really,
0:04:54 > 0:04:56unless you've got issues.
0:04:56 > 0:04:58Oh!
0:04:58 > 0:05:00Let's tell them more - how often do you bake?
0:05:00 > 0:05:02- I don't bake.- Right.
0:05:02 > 0:05:05But, actually, you have baked something for us today.
0:05:05 > 0:05:08I have! Shall I tell you what it is?
0:05:08 > 0:05:09Well, we could guess.
0:05:09 > 0:05:11Oh, God, no, tell us what it is.
0:05:11 > 0:05:15I got some filo pastry cos I was told it was pastry week...
0:05:15 > 0:05:16- Right.- ..and then I looked...
0:05:16 > 0:05:18You got some filo pastry?
0:05:18 > 0:05:21- I didn't forage for it.- No, but did you make it yourself, I mean?
0:05:21 > 0:05:23No-one makes pastry.
0:05:25 > 0:05:28OK, so you got some filo pastry.
0:05:28 > 0:05:29And then I looked at what we'd got.
0:05:29 > 0:05:34So we'd got some cheese, some olives, some tomatoes...
0:05:34 > 0:05:37And some cat food by the look of it.
0:05:37 > 0:05:39Who wants to try it? Howard, you're looking...
0:05:39 > 0:05:41- Howard, it's all yours! - I'll have a go.
0:05:41 > 0:05:44"Have a go"?! No, you won't if that's your attitude.
0:05:44 > 0:05:46It looks delicious.
0:05:46 > 0:05:48- Do you want some, Jo? - Yeah, go on, then.
0:05:48 > 0:05:50So, you are a baker now?
0:05:50 > 0:05:52- I am.- Well done.
0:05:52 > 0:05:53Hmm.
0:05:53 > 0:05:55LAUGHTER
0:05:55 > 0:05:56It is quite nice.
0:05:56 > 0:06:00It's a little...little salty but that might be the bought pastry
0:06:00 > 0:06:05rather than anything you've contributed.
0:06:05 > 0:06:06Pleased with that.
0:06:06 > 0:06:10So, let's find out how you lot have been getting on
0:06:10 > 0:06:11baking pastries at home.
0:06:11 > 0:06:14Sally made a hedgehog cake for her friend's birthday.
0:06:14 > 0:06:17She kindly sent us a picture of a hedgehog,
0:06:17 > 0:06:20just in case we didn't know what one looked like.
0:06:20 > 0:06:24And with careful reference to the picture, here's the cake Sally made.
0:06:26 > 0:06:29LAUGHTER
0:06:35 > 0:06:38Do you know? When I first saw that, I thought,
0:06:38 > 0:06:40where have I seen that face before?
0:06:40 > 0:06:43Then I remembered the beautiful unicorn cake
0:06:43 > 0:06:45we were sent a couple of weeks ago.
0:06:50 > 0:06:54Annie and Sarah from Bath wanted to make a gluten-free chocolate cake
0:06:54 > 0:06:56in the shape of a rugby ball for one of their friend's.
0:06:56 > 0:06:59They planned an ambitious six-tier structure,
0:06:59 > 0:07:02which they would then carefully whittle into shape.
0:07:02 > 0:07:04Using a real rugby ball as a guide,
0:07:04 > 0:07:08they enthusiastically whittled away.
0:07:13 > 0:07:15Delighted with their progress so far,
0:07:15 > 0:07:18Annie and Sarah then went to the trouble of covering it
0:07:18 > 0:07:20in icing and adding the England logo.
0:07:20 > 0:07:24Here's what they were aiming for.
0:07:24 > 0:07:26And I have to say that, actually, in the end...
0:07:28 > 0:07:31..it looked rubbish.
0:07:31 > 0:07:35Thanks to Tilly from Norfolk, we can say hello once again to Iain.
0:07:38 > 0:07:41Now, it's not easy depicting someone's face on a cake.
0:07:41 > 0:07:43When I did Bake Off for Comic Relief,
0:07:43 > 0:07:46I made a cake with Desmond Tutu's face on it
0:07:46 > 0:07:49and everyone thought it was Trevor McDonald.
0:07:51 > 0:07:56Meanwhile, Sharlam from Manchester has depicted a well-known funny man.
0:07:57 > 0:08:00I think that's Michael McIntyre, isn't it?
0:08:00 > 0:08:03Correct, it is Michael McIntyre.
0:08:03 > 0:08:05CHEERING AND APPLAUSE
0:08:09 > 0:08:12Thank you to everyone who sent in their pictures,
0:08:12 > 0:08:15and do keep them coming. Details below.
0:08:15 > 0:08:18The wonky, the weird and the wonderful - we'd love to see them.
0:08:18 > 0:08:23So, let's check in with the tent and remind ourselves what happened
0:08:23 > 0:08:27when the bakers were plunged into the world of pastries.
0:08:27 > 0:08:29This week's Signature Bake was to make...
0:08:29 > 0:08:3012 savoury parcels.
0:08:30 > 0:08:33There's a lot to do, I really need to get a wiggle on.
0:08:33 > 0:08:35Come on, pasties!
0:08:35 > 0:08:36My fryer went off.
0:08:36 > 0:08:37Oh, you're joking.
0:08:37 > 0:08:38Not leaking.
0:08:38 > 0:08:40Nothing's burst yet.
0:08:40 > 0:08:41I did get some leakage.
0:08:41 > 0:08:43That's about the size I'd like for my lunch.
0:08:43 > 0:08:45Very, very tasty indeed.
0:08:45 > 0:08:47I don't particularly like the pastry.
0:08:47 > 0:08:48Your pastry isn't cooked.
0:08:48 > 0:08:51No-one had ever heard of this week's technical.
0:08:51 > 0:08:53- How do you pronounce it? - Kouign-amann.
0:08:53 > 0:08:54Kouign-amann.
0:08:54 > 0:08:55- Kouign-am-on. - What's that all about?
0:08:55 > 0:08:58I don't think I've ever even seen one of these.
0:08:58 > 0:09:02This is Paul Hollywood if he hates my kouign-amann.
0:09:02 > 0:09:05The show-stopper was to make 24 eclairs.
0:09:05 > 0:09:07- So, this is your first eclair stair? - Yes.
0:09:07 > 0:09:09Terrible. I'm so a goner.
0:09:09 > 0:09:10Kate left...
0:09:10 > 0:09:12Mel-Sue sandwich.
0:09:12 > 0:09:15..and Richard won Star Baker for the third time.
0:09:15 > 0:09:21CHEERING AND APPLAUSE
0:09:21 > 0:09:24So, Kate went. Josh, do you agree with that?
0:09:24 > 0:09:25Yeah, I do.
0:09:25 > 0:09:29I liked Kate a lot but I think...
0:09:29 > 0:09:32I mean, she didn't know her deep fat fryer was off.
0:09:32 > 0:09:38If you don't know that it's not off, you're not a baker.
0:09:38 > 0:09:40The timer, her timer went off.
0:09:40 > 0:09:44She had it on but she didn't know how to work the timer on the thing.
0:09:44 > 0:09:47I know, but she's not got anything else to do.
0:09:47 > 0:09:49AUDIENCE GROANS
0:09:49 > 0:09:52No, no, no, no, no.
0:09:52 > 0:09:53I forgot this was...
0:09:53 > 0:09:57You forgot this is a baking lynch mob.
0:09:57 > 0:10:00Danny, do you think that they made the right decision?
0:10:00 > 0:10:02Sadly, it was, and it was simply the way it is at the moment
0:10:02 > 0:10:04and I've never known Bake Off to go like this.
0:10:04 > 0:10:06At the moment, you couldn't have said any one of them,
0:10:06 > 0:10:08"Well, that's where it lay."
0:10:08 > 0:10:09If you have a bad week now, you're gone.
0:10:09 > 0:10:11Sometimes when I watch this, I think,
0:10:11 > 0:10:12"They're showing too much of Kate.
0:10:12 > 0:10:14"They're trying to make us think it's Kate.
0:10:14 > 0:10:17"So, what probably is going to happen over here is poor Martha."
0:10:17 > 0:10:19You think, "I know what they're doing."
0:10:19 > 0:10:21There was the bluff, double bluff and bluff again this week.
0:10:21 > 0:10:25And so, I'm not like him, I'm not an executioner.
0:10:25 > 0:10:28But I did think, yeah, I think it is on the week
0:10:28 > 0:10:30and if you have a bad day, that's your lot.
0:10:30 > 0:10:32I think it's always tricky.
0:10:32 > 0:10:36I think that they all seem to be pretty evenly matched at the moment
0:10:36 > 0:10:39and so I think it's really hard, and it's particularly hard
0:10:39 > 0:10:44when somebody like Kate has won Star Baker in a previous week.
0:10:44 > 0:10:47But, yeah, probably was the right decision, unfortunately.
0:10:47 > 0:10:49Now, here's a question for all of you.
0:10:49 > 0:10:53Can you tell me what Mary is looking at here?
0:10:57 > 0:11:01Is it that picture of Paul Hollywood?
0:11:01 > 0:11:03LAUGHTER
0:11:03 > 0:11:05If you eat the profiteroles,
0:11:05 > 0:11:08does it slowly reveal the rest of Paul Hollywood?
0:11:09 > 0:11:14Mary was actually looking at Paul's kouign-amann.
0:11:14 > 0:11:17That was the subject of the technical challenge,
0:11:17 > 0:11:21and for the second week on the trot, the bakers struggled to say
0:11:21 > 0:11:24the name of the thing they were supposed to be baking.
0:11:24 > 0:11:26When it comes to pronouncing kouign-amann,
0:11:26 > 0:11:28what's Howard's way?
0:11:28 > 0:11:31I think it's kouign-am-on.
0:11:31 > 0:11:33- Rather than a-man. - It could just be queen-y-man.
0:11:33 > 0:11:35Queen-y-man?
0:11:35 > 0:11:38THEY LAUGH
0:11:40 > 0:11:42Apparently, it was invented by accident
0:11:42 > 0:11:45when a baker's wife carelessly left some butter
0:11:45 > 0:11:48resting on bread dough, and he baked it.
0:11:48 > 0:11:50I mean, these things happen.
0:11:50 > 0:11:51For example, the other day,
0:11:51 > 0:11:55I carelessly left a packet of Hobnobs in my mouth.
0:11:55 > 0:11:58LAUGHTER
0:11:58 > 0:12:01Lots of things are created by accident -
0:12:01 > 0:12:03children.
0:12:05 > 0:12:08Howard, have you ever invented a dish by mistake?
0:12:08 > 0:12:12Em, I don't think so. No, I can't think of anything that I've done...
0:12:12 > 0:12:17I've tried baking in unusual ways.
0:12:17 > 0:12:19- Really?- Yeah.
0:12:20 > 0:12:22Tell us more, Howard.
0:12:22 > 0:12:25Baking biscuits on the bottom of tins and things.
0:12:25 > 0:12:28Baking biscuits on the bottom?
0:12:28 > 0:12:32So that they bend, you know, things like that.
0:12:32 > 0:12:34I invented, I think I invented something.
0:12:34 > 0:12:36I did a toasted, try this,
0:12:36 > 0:12:39toasted corned beef sandwich and then poured beans on it,
0:12:39 > 0:12:42and it was like a Deptford Reuben sandwich
0:12:42 > 0:12:44or some kind of Croque Lewisham.
0:12:45 > 0:12:49You ever put combinations of food together and think that's something?
0:12:49 > 0:12:51That is something.
0:12:51 > 0:12:53Let me draw your attention to this.
0:12:53 > 0:12:55LAUGHTER
0:12:56 > 0:12:59Let's have a look at what Mary and Paul
0:12:59 > 0:13:02had to say about the bakers' finished kouign-amanns.
0:13:02 > 0:13:04Nice and high, good lamination.
0:13:04 > 0:13:06There is an attempt at lamination here.
0:13:06 > 0:13:09A little over-baked and we didn't get the lamination.
0:13:09 > 0:13:12Howard, what is lamination?
0:13:12 > 0:13:18It's basically interleaving fat with dough.
0:13:18 > 0:13:20So, if you're thinking about something like a puff pastry,
0:13:20 > 0:13:24what you're wanting to do is you're wanting to get layers of pastry
0:13:24 > 0:13:30and layers of butter and that creates the kind of lightness, the flakiness.
0:13:30 > 0:13:32I thought it was going to be the shine.
0:13:32 > 0:13:38Yeah, so did I. I thought it was painting it with some nail varnish.
0:13:38 > 0:13:41I'm staggered to hear that's what it is because I was judging it
0:13:41 > 0:13:45along with everyone else by saying, "Oh, that's well laminated."
0:13:45 > 0:13:46What? Nice and shiny?
0:13:46 > 0:13:50Mind you, I was well laminated myself when I watched it.
0:13:50 > 0:13:53I think lamination's something I'd be really good at.
0:13:53 > 0:13:55Well...
0:13:55 > 0:13:57I've laminated an English breakfast.
0:13:57 > 0:13:59LAUGHTER
0:13:59 > 0:14:00That's good, isn't it?
0:14:02 > 0:14:05OK, just before we move on from the technical challenge,
0:14:05 > 0:14:08I just want to nominate Nancy for an award -
0:14:08 > 0:14:11the award for shortest crisis in the tent ever.
0:14:11 > 0:14:14She's adding sugar to her layers of dough. Let's have a look.
0:14:14 > 0:14:18Wouldn't it be awful if this was salt?
0:14:18 > 0:14:19- God, don't... - No, it's not.
0:14:21 > 0:14:25Phew! Panic over. Hang on, I'm having a crisis now.
0:14:25 > 0:14:27Wouldn't it be awful if I was allergic to cakes?
0:14:27 > 0:14:29Oh, it's all right, I'm not.
0:14:30 > 0:14:33It was a very peculiar thing. I'd said that at the time,
0:14:33 > 0:14:36"I mean, wouldn't it be awful if this were heroin? Oh, it's not."
0:14:36 > 0:14:38It could have been many things.
0:14:38 > 0:14:40It would've been amazing if it had been heroin.
0:14:40 > 0:14:43What an episode that would've been!
0:14:45 > 0:14:49Now, the Signature Bake this week was to make 12 savoury parcels.
0:14:49 > 0:14:53Danny, whose pastry parcels stood out for you?
0:14:53 > 0:14:57Chetna's and I speak as somebody rather like Mary,
0:14:57 > 0:14:59I don't like spicy things at all.
0:14:59 > 0:15:01- I'm completely... - You don't?- No.
0:15:01 > 0:15:03When men rave on about curry, I don't get it.
0:15:03 > 0:15:06I just don't get anything that makes your mouth feel uncomfortable,
0:15:06 > 0:15:10I don't like one chilli flake anywhere.
0:15:10 > 0:15:12But in terms of expertise,
0:15:12 > 0:15:14and that's the great thing about Chetna -
0:15:14 > 0:15:17I think she has never once exploited her heritage.
0:15:17 > 0:15:18You know, she could turn anything,
0:15:18 > 0:15:20as so many restaurants do these days,
0:15:20 > 0:15:21to be Asian-infused, she doesn't.
0:15:21 > 0:15:24She goes right across the board, right across the horizon.
0:15:24 > 0:15:26This time, she was entitled to do it
0:15:26 > 0:15:28and I think they looked absolutely fantastic.
0:15:28 > 0:15:31- Yeah, do you agree? - Totally agree, totally agree.
0:15:31 > 0:15:33Chetna's brilliant, I think she's great.
0:15:33 > 0:15:36Really... I mean... Oh...
0:15:36 > 0:15:37What a woman.
0:15:39 > 0:15:43Shall we just take a moment to think about how much I love Chetna?
0:15:43 > 0:15:45I mean it's sort of a clean sweep.
0:15:45 > 0:15:49I liked Chetna's as well but I did like Martha's.
0:15:49 > 0:15:52I thought Martha's looked really good.
0:15:52 > 0:15:54The way that she'd managed to get the beef
0:15:54 > 0:15:56still having a bit of pink to it.
0:15:56 > 0:16:00I thought it was really skilful, it looked really good.
0:16:00 > 0:16:01Yeah, mini beef Wellingtons.
0:16:01 > 0:16:04They were a bit sausage roll-y, though, weren't they?
0:16:04 > 0:16:06They were but they were really classy sausage rolls.
0:16:06 > 0:16:10They were sausage rolls that had been through college.
0:16:10 > 0:16:12Well, now, we come to the part of the show
0:16:12 > 0:16:17where we take a look at some of the bakes brought along by the audience.
0:16:17 > 0:16:19Lindsey, where are you?
0:16:19 > 0:16:20Here.
0:16:20 > 0:16:23And what have you brought? Oh, Lindsay, gosh. What is that?
0:16:23 > 0:16:28That is supposed to be the kouign-amann.
0:16:28 > 0:16:31It kind of went a bit wrong.
0:16:31 > 0:16:34How long did you leave it in for?
0:16:34 > 0:16:39About 40 minutes...on 220.
0:16:39 > 0:16:41AUDIENCE GROANS
0:16:41 > 0:16:43Schoolboy error!
0:16:43 > 0:16:45220!
0:16:45 > 0:16:47Get out.
0:16:48 > 0:16:51How heavy is it? Can you just bang it on the table for me?
0:16:53 > 0:16:55- Wow!- Well done.
0:16:58 > 0:17:01Now, I think it is time to let you taste something.
0:17:01 > 0:17:03- Not that.- No.
0:17:03 > 0:17:06Josh, if you could go and get them for us?
0:17:06 > 0:17:07Consey, where are you?
0:17:07 > 0:17:10Ah, there we go.
0:17:10 > 0:17:15- So, Josh, just take them back and... - Thank you.- ..taste them.
0:17:15 > 0:17:18- What's in here?- Well, I just want you to taste them and see...
0:17:18 > 0:17:21No, I'm not falling for that trick.
0:17:21 > 0:17:25- No, I'm telling you, it's not anything offensive.- OK.
0:17:25 > 0:17:27And they're veggie.
0:17:27 > 0:17:31- What's this black...? - Taste it!- OK.
0:17:31 > 0:17:34HE EXCLAIMS
0:17:34 > 0:17:36That is not what I expected.
0:17:36 > 0:17:38Lovely.
0:17:38 > 0:17:40That's Marmite on top.
0:17:40 > 0:17:43- That's lovely.- That's really nice. - Absolutely superb.
0:17:43 > 0:17:45Well, that is in fact...
0:17:45 > 0:17:47Well, you can tell us, Consey, what's in them?
0:17:47 > 0:17:50It's mushroom and blue cheese in the middle
0:17:50 > 0:17:53with Marmite and balsamic vinegar.
0:17:53 > 0:17:57- That is superb. - Well done, they love them.
0:17:57 > 0:18:00CHEERING AND APPLAUSE
0:18:02 > 0:18:06That was a shock cos I was expecting it to be sweet
0:18:06 > 0:18:09and when you get surprise Marmite, oh!
0:18:09 > 0:18:11Do you like it, Howard?
0:18:11 > 0:18:12Yeah, it's very nice, actually.
0:18:12 > 0:18:17I totally agree. You expect it to be something sweet like caramel sauce
0:18:17 > 0:18:20and it's such a surprise when you get that savoury hit.
0:18:20 > 0:18:22I never thought I'd say this -
0:18:22 > 0:18:25I love that more than I love Chetna, that's how much...
0:18:29 > 0:18:32So, we're going on to Julia now.
0:18:32 > 0:18:34Julia, where are you?
0:18:34 > 0:18:36- Hi.- Hi.- What have you made?
0:18:36 > 0:18:40I've made a banoffee gateau St Honore with salted caramel.
0:18:40 > 0:18:43Go on, then, Josh. Want to go and get that to have a try?
0:18:43 > 0:18:47- Are you still going? - Yeah, I'm still going.
0:18:47 > 0:18:48Who's St Honore?
0:18:48 > 0:18:50He's the patron saint of pastry chefs.
0:18:50 > 0:18:53- Oh.- Patron saint of pastry chefs? - I believe.
0:18:53 > 0:18:55That's not a real thing.
0:18:55 > 0:18:58That would be a great bank holiday, wouldn't it?
0:18:58 > 0:19:02Julia, can you just tell us what's actually in this?
0:19:02 > 0:19:04So, it's like choux pastry balls
0:19:04 > 0:19:06filled with creme patisserie and salted caramel
0:19:06 > 0:19:10and then it's got a pastry base and then bananas
0:19:10 > 0:19:13and more salted caramel and creme patisserie for the filling.
0:19:13 > 0:19:15Right, it sounds delish.
0:19:15 > 0:19:16- Howard...- Right.
0:19:16 > 0:19:20That's lovely. I love the banana coming through, I like it.
0:19:20 > 0:19:23A surprise banana, yeah.
0:19:23 > 0:19:26LAUGHTER
0:19:26 > 0:19:27What just happened?!
0:19:27 > 0:19:29He likes a surprise banana.
0:19:29 > 0:19:33I think Paul was saying earlier about one of the bakes
0:19:33 > 0:19:36- that you couldn't taste the banana, right?- Yes.
0:19:36 > 0:19:40- But this is really coming through very nicely.- Oh, that's amazing!
0:19:40 > 0:19:43This is the best audience ever!
0:19:43 > 0:19:45Thank you very much, Julia.
0:19:45 > 0:19:49Absolutely positive response. Well done.
0:19:51 > 0:19:53Now, while this baker was in the tent,
0:19:53 > 0:19:56she displayed plenty of raw talent.
0:19:56 > 0:19:59Unfortunately, she also produced a raw centre-piece loaf,
0:19:59 > 0:20:03but no-one pipes a spiral of rhubarb onto a custard tart
0:20:03 > 0:20:04quite like she does.
0:20:04 > 0:20:07Please give a warm welcome to Kate!
0:20:07 > 0:20:10CHEERING AND APPLAUSE
0:20:18 > 0:20:20Welcome to An Extra Slice.
0:20:20 > 0:20:24Now, Kate, overall did you enjoy your time in the tent?
0:20:24 > 0:20:28It was terrifying and wonderful in equal measures.
0:20:28 > 0:20:31Terrifying mostly, actually.
0:20:31 > 0:20:33Let's talk about your Signature Bake -
0:20:33 > 0:20:36you made spinach and paneer samosas
0:20:36 > 0:20:40and you had problems with your fryer. What happened?
0:20:40 > 0:20:41Well, obviously,
0:20:41 > 0:20:46I shouldn't be in the tent as a baker according to you.
0:20:46 > 0:20:49AUDIENCE: Ohhh!
0:20:49 > 0:20:52APPLAUSE
0:20:52 > 0:20:57I wondered whether Diana switched it off?
0:20:57 > 0:20:59LAUGHTER
0:21:02 > 0:21:04Just taking the heat off you.
0:21:04 > 0:21:08Well, I've never used a deep fat fryer before,
0:21:08 > 0:21:12I always did it in a pan, and I decided, stupidly, to use one.
0:21:12 > 0:21:14And it was turned on for me
0:21:14 > 0:21:17and you turn the timer on, as you said, Danny.
0:21:17 > 0:21:20And when it went off, I kind of felt like that...
0:21:20 > 0:21:22You know, it went off actually before I even started cooking
0:21:22 > 0:21:24so I put the samosas on,
0:21:24 > 0:21:26the temperature gauge is on, the light's on
0:21:26 > 0:21:28everything looks like it's working.
0:21:28 > 0:21:30It goes in, it's bubbling still cos it's still hot enough.
0:21:30 > 0:21:32Well, a little bit hot, but not hot enough.
0:21:32 > 0:21:35And then, gradually, it just got less and less bubbly
0:21:35 > 0:21:38and I was just panicking and it looked like it was on
0:21:38 > 0:21:41so I didn't know what to do, it was really difficult.
0:21:41 > 0:21:44Now, you decided to tailor your savoury parcels to Mary's tastes,
0:21:44 > 0:21:48didn't you? Let's just have a look and see how that went.
0:21:48 > 0:21:52I've made them less spicy than I would normally for you, Mary.
0:21:52 > 0:21:54- Have you?- Yes. - I like things spicy.
0:21:56 > 0:21:59So that plan backfired then?
0:22:00 > 0:22:02So, sadly, not your greatest week
0:22:02 > 0:22:05but you were Star Baker a fortnight ago.
0:22:05 > 0:22:07Let's have a look at your pies and tarts.
0:22:07 > 0:22:09KATE EXHALES
0:22:09 > 0:22:14Lovely pastry, beautiful decoration and a well-flavoured custard.
0:22:14 > 0:22:17All it says is prep the pears and make the poaching syrup,
0:22:17 > 0:22:20so I'm going to do that.
0:22:21 > 0:22:22That's a great-looking pie, that.
0:22:22 > 0:22:24It's lovely, absolutely delicious.
0:22:24 > 0:22:27And the pastry, so crisp, it's really lovely.
0:22:27 > 0:22:29This week's Star Baker...
0:22:29 > 0:22:30is Kate.
0:22:30 > 0:22:34APPLAUSE
0:22:38 > 0:22:40How did that feel?
0:22:40 > 0:22:42If I'm completely honest,
0:22:42 > 0:22:45ten seconds after they announced I was Star Baker,
0:22:45 > 0:22:47they told me Norman was going
0:22:47 > 0:22:50and so I kind of came crashing down a bit.
0:22:50 > 0:22:52You kind of grieve for the baker that's going.
0:22:52 > 0:22:54Well, I did. I think...
0:22:54 > 0:22:57- Do you miss people when they go? - Oh, yeah, you really do.
0:22:57 > 0:23:01You really feel the gap, you do, yeah.
0:23:01 > 0:23:03And any one you didn't miss?
0:23:03 > 0:23:06LAUGHTER
0:23:06 > 0:23:07I'm just checking.
0:23:07 > 0:23:08- No, definitely not.- OK.
0:23:08 > 0:23:12Now, you've said your worst bake was the princess torte
0:23:12 > 0:23:14- in European cake week.- Yeah.
0:23:14 > 0:23:18- What was it your fellow bakers called it?- Em...
0:23:18 > 0:23:19Bin lid.
0:23:19 > 0:23:22LAUGHTER Bin lid, yeah.
0:23:22 > 0:23:24I had to agree, it was a bin lid.
0:23:24 > 0:23:26And it was possibly the worst thing anybody's ever done,
0:23:26 > 0:23:29maybe apart from Richard's pears.
0:23:29 > 0:23:30I think we're on a par.
0:23:30 > 0:23:33Oh, yeah, Richard's pears. Yeah, they were worse.
0:23:35 > 0:23:39Now, Kate, I think you're quite an emotional baker, aren't you?
0:23:39 > 0:23:40Let's have a look.
0:23:40 > 0:23:41KATE EXHALES
0:23:41 > 0:23:42KATE GASPS
0:23:42 > 0:23:44No!
0:23:44 > 0:23:47KATE SIGHS
0:23:47 > 0:23:49KATE GROANS
0:23:49 > 0:23:51KATE EXHALES
0:23:51 > 0:23:52KATE GROANS
0:23:52 > 0:23:57- Very clever.- Very pretty, well done.
0:23:57 > 0:23:59LAUGHTER AND APPLAUSE
0:24:04 > 0:24:06You were on track to be Star Baker in bread week
0:24:06 > 0:24:10with your orange and cardamom rye bread knots
0:24:10 > 0:24:12and your technical bake, the ciabatta,
0:24:12 > 0:24:16where you came out in first place.
0:24:16 > 0:24:18And then this happened.
0:24:26 > 0:24:29I know Paul was thinking there might be a gap
0:24:29 > 0:24:32between the ham and the bread.
0:24:32 > 0:24:35There is no gap because the inside is raw.
0:24:35 > 0:24:36- It's raw?- What?!
0:24:39 > 0:24:43There was proper glee on his face when he said that.
0:24:43 > 0:24:44LAUGHTER
0:24:44 > 0:24:47I mean, how uncooked was it? Cos it didn't look that uncooked?
0:24:47 > 0:24:49It wasn't that uncooked.
0:24:50 > 0:24:53We did taste it afterwards and everyone said, "That's not raw."
0:24:53 > 0:24:57So, I... I disagree with Paul entirely.
0:24:58 > 0:25:02Now, as you know, we give our bakers a chance to redeem themselves
0:25:02 > 0:25:05and would I be right in thinking that your prosciutto, coriander
0:25:05 > 0:25:08and olive bread is the bake that you've brought along?
0:25:08 > 0:25:10- It is.- Would you like to have a bit of a taste, everyone?
0:25:10 > 0:25:13Yes, and it's good to see you have done it cos you said, didn't you?
0:25:13 > 0:25:16"I don't know if I'm going to book tomorrow or the next day."
0:25:16 > 0:25:18How long was it before you got back on the horse?
0:25:18 > 0:25:19- Actually, I baked the next day. - Did you?
0:25:19 > 0:25:22- It was very odd. - And I bet it was brilliant.
0:25:22 > 0:25:24APPLAUSE
0:25:24 > 0:25:27OK, do you want to...? Let's get it up and...
0:25:27 > 0:25:32- Well, it's already sliced. - OK, I'll just pass it over.
0:25:32 > 0:25:34That's not veggie, is it?
0:25:34 > 0:25:35- Isn't it?- No, it isn't.
0:25:35 > 0:25:38And you know what the worst thing about that is?
0:25:38 > 0:25:39Chetna's chutney's in that.
0:25:39 > 0:25:40Oh!
0:25:40 > 0:25:44- I put a bit of Chetna's chutney in. - I could have been close to her.
0:25:45 > 0:25:49- Howard, how is it? - It's delicious. It's like a sandwich,
0:25:49 > 0:25:53but you haven't had to go to the trouble of making it yourself.
0:25:53 > 0:25:54- It's fantastic.- Is it raw?
0:25:54 > 0:25:57It's not raw, no.
0:25:57 > 0:25:58Danny, is it nice?
0:25:58 > 0:26:01It's got a Christmassy taste to it.
0:26:01 > 0:26:05It tastes like a kind of savoury version of a plum pudding.
0:26:05 > 0:26:06- It's absolutely beautiful. - Thank you.
0:26:06 > 0:26:08Brilliant, well done, Kate.
0:26:08 > 0:26:10CHEERING AND APPLAUSE
0:26:15 > 0:26:17Kate, we're so sorry to see you go.
0:26:17 > 0:26:20You have been a brilliant watch in the tent.
0:26:20 > 0:26:22So, we've got a present to give you,
0:26:22 > 0:26:24which Josh is bringing it over now.
0:26:24 > 0:26:26There we go, Josh.
0:26:26 > 0:26:28This is the most nervous I've ever been in my life.
0:26:28 > 0:26:31OK, let's just...whip this off.
0:26:31 > 0:26:33So, there we go, Kate.
0:26:33 > 0:26:38That is you on top of your three-tiered pie Showstopper.
0:26:38 > 0:26:39It really is.
0:26:39 > 0:26:42APPLAUSE
0:26:42 > 0:26:44So, ladies and gentlemen, please thank Kate
0:26:44 > 0:26:46and give her a Great British Send Off.
0:26:46 > 0:26:48Thank you, Kate.
0:26:48 > 0:26:50CHEERING AND APPLAUSE
0:26:52 > 0:26:53You all right there, yeah?
0:26:53 > 0:26:57CHEERING
0:27:00 > 0:27:02So, what have we learnt this week?
0:27:02 > 0:27:06Well, most importantly, we've learnt how to pronounce kouign-amann.
0:27:06 > 0:27:09But no doubt it won't be long before another baking term
0:27:09 > 0:27:14comes along to trip us up, so here's a final bit of unseen footage,
0:27:14 > 0:27:18demonstrating a foolproof method for avoiding troublesome words.
0:27:18 > 0:27:22I want to see how many process...
0:27:22 > 0:27:25I want to see how many processes...
0:27:25 > 0:27:30I want to see how many skills and techniques they can show us.
0:27:30 > 0:27:33LAUGHTER AND APPLAUSE
0:27:36 > 0:27:40Before we go, here's a look ahead to next week.
0:27:40 > 0:27:43Takes like one bad bake to make you go home.
0:27:43 > 0:27:45It is absolutely raw.
0:27:45 > 0:27:47We're getting good length, aren't we?
0:27:47 > 0:27:49Well, how much length do you want?
0:27:49 > 0:27:52It's a funny-looking thing.
0:27:52 > 0:27:54Ho-ho-ho!
0:27:54 > 0:27:57A big thank you to our guest baker, Kate,
0:27:57 > 0:27:59to all our studio bakers, and to our panel,
0:27:59 > 0:28:01Howard Middleton...
0:28:01 > 0:28:04CHEERING AND APPLAUSE
0:28:04 > 0:28:05..Danny Baker...
0:28:06 > 0:28:09..and Josh Widdicombe.
0:28:11 > 0:28:14See you next week in our new home on Wednesday at ten.
0:28:14 > 0:28:16That's Wednesday, 10:00 on BBC2.
0:28:16 > 0:28:18Good night!
0:28:18 > 0:28:21CHEERING AND APPLAUSE