0:00:02 > 0:00:05This week, three of Northern Ireland's finest chefs...
0:00:05 > 0:00:07- BLEEP!- Slippery wee devils, aren't they?
0:00:07 > 0:00:09..returning champion Chris McGowan...
0:00:09 > 0:00:12I have absolutely no aspirations to be your best friend this week.
0:00:12 > 0:00:14..rising star Danni Barry...
0:00:14 > 0:00:16Keep watching, Chris. You'll learn more.
0:00:16 > 0:00:19..and ambitious newcomer Ben Arnold...
0:00:19 > 0:00:21I've got to do it. I've got to pull it off.
0:00:21 > 0:00:23..are going head-to-head for a chance
0:00:23 > 0:00:26to cook at the centenary banquet of the Women's Institute
0:00:26 > 0:00:30in London's historic Draper's Hall.
0:00:30 > 0:00:34Yesterday's main course saw all three chefs score a strong eight.
0:00:34 > 0:00:36For me, it's his best dish.
0:00:36 > 0:00:38Really beefy and the sauce is really rich.
0:00:38 > 0:00:41- That is cooked to perfection.- Oh, beautiful as cheeks should be.- Yeah.
0:00:42 > 0:00:44Chris has a narrow lead
0:00:44 > 0:00:47and is going all out with yet another elaborate dish.
0:00:47 > 0:00:49I didn't come here to lose, you know?
0:00:49 > 0:00:54In last place, Ben needs a top score today or he's going home.
0:00:54 > 0:00:55I know I am trailing by two,
0:00:55 > 0:00:57but I fully intend on being there tomorrow.
0:00:57 > 0:01:02And Danni has decided playing it safe won't give her the edge.
0:01:02 > 0:01:05Yeah, I've taken a few more risks, so yeah, I guess we'll see today.
0:01:05 > 0:01:08But only two chefs will cook for the judges tomorrow.
0:01:08 > 0:01:11It was never really going to be a banquet-worthy dish.
0:01:23 > 0:01:272015 sees the 100th anniversary of the Women's Institute.
0:01:27 > 0:01:29And this year, the chefs are honouring them
0:01:29 > 0:01:32for helping make British food world-class.
0:01:32 > 0:01:36They've delved into the rich history of the organization...
0:01:36 > 0:01:38The Queen Mother was our president.
0:01:39 > 0:01:42..and been inspired by the women in their own families...
0:01:42 > 0:01:46It's all about education, kind of, empowering women.
0:01:46 > 0:01:48..taking classic home-cooking to new heights.
0:01:48 > 0:01:49That's amazing!
0:01:49 > 0:01:53- I think that's really interesting and unusual.- Yes, I do.
0:01:53 > 0:01:56Judging the chefs all week is two-Michelin star heavyweight
0:01:56 > 0:01:59and former banquet winner Phil Howard.
0:01:59 > 0:02:01The dessert course, a really important course.
0:02:01 > 0:02:03The last opportunity for somebody to shine.
0:02:03 > 0:02:04The fact of the matter is,
0:02:04 > 0:02:06sadly, at the end of the day, somebody's going home.
0:02:06 > 0:02:09It's going to be a hard day today. Pastry is so precise.
0:02:09 > 0:02:12I mean, anything can happen. A lead can go just like that.
0:02:12 > 0:02:13It's really all or nothing today.
0:02:13 > 0:02:15And it's going to come down to the timing.
0:02:15 > 0:02:18I've got to get my dish set, layered up and set.
0:02:18 > 0:02:21I've only got one dish, so if it's not right, I haven't got a dessert.
0:02:21 > 0:02:24As you know, in that kitchen, time is not your friend.
0:02:24 > 0:02:25It's anyone's game.
0:02:26 > 0:02:29First up is second-place Danni Barry.
0:02:30 > 0:02:32She hasn't taken big risks this week,
0:02:32 > 0:02:36but is hopeful an ambitious dessert will see her through
0:02:36 > 0:02:38to the judge's chamber.
0:02:38 > 0:02:39I feel my dessert is a strong dish.
0:02:39 > 0:02:41If I can execute it properly in the time,
0:02:41 > 0:02:43then it will be a strong finish.
0:02:45 > 0:02:47- Morning, Chef.- Hi, Danni. How are you?
0:02:47 > 0:02:49All to do today.
0:02:49 > 0:02:52I absolutely love a great pudding. Let's hear about it.
0:02:52 > 0:02:55- What is the name of your dish? - This dessert is Pretty In Pink.
0:02:55 > 0:02:58And the inspiration behind this is my mum.
0:02:58 > 0:03:00Mum's favourite dessert is a trifle.
0:03:00 > 0:03:03To be honest, it's probably one of the only desserts she ever...made.
0:03:03 > 0:03:05OK. So, tell me about it. What...what are you doing?
0:03:05 > 0:03:08This is my take on mum's trifle.
0:03:08 > 0:03:10Still got all the components you'd expect to find in a trifle?
0:03:10 > 0:03:13All the layers, raspberry curd.
0:03:13 > 0:03:16For the custard, I'll do...I'm going to use honey
0:03:16 > 0:03:18and do like a honey parfait.
0:03:18 > 0:03:20So...but set at room temperature, so it's a nice...
0:03:20 > 0:03:22More of a mousse.
0:03:22 > 0:03:24I'm assuming there's a jelly going to come in somewhere.
0:03:24 > 0:03:27Yeah, we're going to do a champagne and hibiscus,
0:03:27 > 0:03:30dried flowers to make a syrup and that's going to be the jelly.
0:03:30 > 0:03:33OK. And where is this lot going?
0:03:33 > 0:03:35So, I'm going to layer it all up,
0:03:35 > 0:03:40set it freestanding with some pink chocolates and cocoa butter.
0:03:40 > 0:03:42So, I'm going to temper these together
0:03:42 > 0:03:45and make a solution that I can put into like a paint spray gun
0:03:45 > 0:03:47- and coat the whole thing in a pale pink.- OK.
0:03:47 > 0:03:49The brief is all about inspiring women.
0:03:49 > 0:03:52- She's a massive inspiration in my life.- This must be mum.
0:03:52 > 0:03:55Yeah, she's here. Recently she's...had a lot to deal with.
0:03:55 > 0:03:57This dish is obviously very poignant for you.
0:03:57 > 0:03:59Got lots of reason behind it.
0:03:59 > 0:04:02I'm really looking forward to seeing how you bring it together.
0:04:02 > 0:04:05Danni's dish, Pretty In Pink, is her take on a trifle.
0:04:05 > 0:04:07She's taking an absolutely iconic
0:04:07 > 0:04:08Women's Institute recipe
0:04:08 > 0:04:11and bringing it up-to-date in a modern way
0:04:11 > 0:04:13to give respect back to her mum.
0:04:13 > 0:04:17I hope that that'll come through in the quality of the pudding.
0:04:17 > 0:04:19Next up is ambitious newcomer
0:04:19 > 0:04:22Ben Arnold who has remained in last place all week.
0:04:22 > 0:04:26He knows that today's dessert is make or break.
0:04:26 > 0:04:29Right now, this moment is all or nothing.
0:04:29 > 0:04:33I've got to get through this. I know I've got to get to tomorrow.
0:04:33 > 0:04:34And this dish has to do it.
0:04:35 > 0:04:38- Hello, Ben.- Hello, Chef. - How are you?- Good, thank you.
0:04:38 > 0:04:40So, tell me, what's the name of your dish?
0:04:40 > 0:04:42What are you doing? And tell me about it.
0:04:42 > 0:04:44OK, so, Summer Fayre Of The County Trifle.
0:04:44 > 0:04:45OK.
0:04:45 > 0:04:50So, I'm making an old-fashioned classic summer fruit trifle
0:04:50 > 0:04:53inspired by a summer cup drink.
0:04:53 > 0:04:56So, I'm going to make a classic Swiss roll.
0:04:56 > 0:04:59I'm going to align that with home-made raspberry jam.
0:04:59 > 0:05:01My next layer will be the fruit
0:05:01 > 0:05:04you would typically find in a summer cup.
0:05:04 > 0:05:08So, we have oranges, lemons and of course, strawberries.
0:05:08 > 0:05:12- Delicious.- That's then followed by the actual summer cup jelly itself.
0:05:12 > 0:05:17After that, we're going to make a classic creme patissiere.
0:05:17 > 0:05:18We have a cucumber cream.
0:05:18 > 0:05:20OK, so how are you going to go about making that?
0:05:20 > 0:05:23I'm actually going to use a cucumber flavouring.
0:05:23 > 0:05:25I can't imagine what a cucumber flavouring tastes like.
0:05:25 > 0:05:27I mean, a cucumber is a super delicate thing,
0:05:27 > 0:05:30but I look forward to trying it.
0:05:30 > 0:05:32And to top it all off...
0:05:32 > 0:05:35- honeycomb.- Any nuts in there? - No nuts.- No nuts, OK.- No nuts.
0:05:35 > 0:05:38You say that as if you don't want nuts in there
0:05:38 > 0:05:41- or you just forgot to bring any nuts? - No, no. I'm not a big fan of nuts.
0:05:41 > 0:05:43- That's fine. It's your dish, mate. - It's my trifle.
0:05:43 > 0:05:45Yeah, it's your trifle. You do as you wish.
0:05:45 > 0:05:48It's all about the...eat.
0:05:48 > 0:05:49You know, what's the texture like?
0:05:49 > 0:05:53What's the balance of the booze to the sponge to the custard?
0:05:53 > 0:05:55Erm, Danni, got two trifles, clearly.
0:05:55 > 0:05:57Very different-sounding, in a way.
0:05:57 > 0:06:00Yeah, Ben's sounds like a bit more traditional.
0:06:00 > 0:06:02So, yeah, it will be interesting to see what that's like.
0:06:02 > 0:06:05Ben's dish, Summer Fayre Of The County Trifle.
0:06:05 > 0:06:07If Ben is going to take a trifle to a WI banquet,
0:06:07 > 0:06:10he's got to absolutely make sure it measures up.
0:06:10 > 0:06:13It'll go under huge scrutiny. It's got to be a cracking pudding.
0:06:13 > 0:06:17Last up is returning Northern Irish champion Chris McGowan.
0:06:17 > 0:06:19He has held his lead all week
0:06:19 > 0:06:22despite losing points for unrefined dishes.
0:06:22 > 0:06:25He knows that today the pressure is on.
0:06:25 > 0:06:27That kitchen is hot, it's unpredictable.
0:06:27 > 0:06:29I mean, it's...
0:06:29 > 0:06:30Anything can happen in there.
0:06:30 > 0:06:32I'm taking absolutely nothing for granted.
0:06:32 > 0:06:34I'm throwing everything at my dessert
0:06:34 > 0:06:36to get me over that winning line.
0:06:36 > 0:06:38- Hi, Chris.- Hi, Chef. - How are you? You good?
0:06:38 > 0:06:40Yeah, very good. I'm very good.
0:06:40 > 0:06:41So, come on, let's hear about it.
0:06:41 > 0:06:44What's the name of the dish? What's the inspiration?
0:06:44 > 0:06:47Yeah, it's called WI Apple Day.
0:06:47 > 0:06:49- OK.- It's about the Bramley apple in particular.
0:06:49 > 0:06:52The Armagh Bramley apple.
0:06:52 > 0:06:55The first Bramley apple tree came across from Nottingham
0:06:55 > 0:06:57and the same tree, the original tree,
0:06:57 > 0:07:00- is still producing fruit to this day.- Amazing thing.
0:07:00 > 0:07:03So, it's, kind of, a homage to that
0:07:03 > 0:07:09and also about what the tree symbolises to us all in nurturing,
0:07:09 > 0:07:12reproducing fruit, roots, all that kind of stuff,
0:07:12 > 0:07:14which are references to the WI as well.
0:07:14 > 0:07:16OK, what else are we going to do with it?
0:07:16 > 0:07:18I'm going to make an apple puree.
0:07:18 > 0:07:20I'm making some vanilla ice cream.
0:07:20 > 0:07:24I'm making a sponge and I'm going to spread that with blackberry jam,
0:07:24 > 0:07:26- which is, kind of, synonymous with WI...- Absolutely.
0:07:26 > 0:07:31..making jams. And then roll...wrap that around the ice cream.
0:07:31 > 0:07:34- OK.- I'm going to make a blown sugar apple.
0:07:34 > 0:07:36Technique well honed?
0:07:36 > 0:07:39Yeah, over the last eight weeks,
0:07:39 > 0:07:41I've been doing a lot of sugar apples, you know?
0:07:41 > 0:07:44My twin girls have eaten a lot of sugar apples
0:07:44 > 0:07:46- for the last eight weeks. - THEY LAUGH
0:07:46 > 0:07:49- So, multicomponent, Chris running around.- Yes.
0:07:49 > 0:07:53I hope not spreading your pastry talents too thin.
0:07:54 > 0:07:56Chris' pudding, WI Apple Day,
0:07:56 > 0:07:59yet again Chris is pulling out all the stops for this dish
0:07:59 > 0:08:03to produce a refined, blown sugar apple
0:08:03 > 0:08:06under the pressure in that kitchen is not an easy thing to do.
0:08:06 > 0:08:09Pastry really requires exacting skills
0:08:09 > 0:08:11in order to be top, top quality.
0:08:11 > 0:08:14And he's yet to really demonstrate he's got that in this competition.
0:08:16 > 0:08:20With just two chefs going through to cook for the judges tomorrow,
0:08:20 > 0:08:23the atmosphere is tense as cooking gets underway.
0:08:23 > 0:08:26The Great British Menu kitchen, as we all have found this week,
0:08:26 > 0:08:31has very different effects on people, but do you know what?
0:08:31 > 0:08:33I didn't come here to lose, you know?
0:08:33 > 0:08:34We're both chasing Chris, Ben,
0:08:34 > 0:08:37so how much would it mean to you to get there today?
0:08:37 > 0:08:40You know, I've said all week how much I want to get there...
0:08:40 > 0:08:43Erm, I know I'm trailing by two,
0:08:43 > 0:08:46but, you know, I fully intend on being there tomorrow.
0:08:49 > 0:08:52Danni and Ben are working on their very different takes on trifle.
0:08:52 > 0:08:55In last place, Ben is keeping it classic.
0:08:55 > 0:08:59He makes the raspberry jam for his Swiss roll base
0:08:59 > 0:09:01before moving on to his creme patissiere.
0:09:03 > 0:09:06You've obviously chosen a traditional trifle.
0:09:06 > 0:09:08That's going to hit the brief straightaway.
0:09:08 > 0:09:11For me, trifle was such a regular occurrence
0:09:11 > 0:09:15whether it be my mother's table, my grandmother's table.
0:09:15 > 0:09:18I felt that I had to bring it to the Great British Menu.
0:09:18 > 0:09:21In comparison, Danni, who hasn't taken many risks this week,
0:09:21 > 0:09:24is gambling on a contemporary twist to her mum's trifle.
0:09:26 > 0:09:29Her Pretty In Pink dessert has a honey sponge and raspberry centre,
0:09:29 > 0:09:33which she's encasing in layers of honey parfait and raspberry curd.
0:09:35 > 0:09:37Every time I turn around, I see Ben doing custard,
0:09:37 > 0:09:39I see Danni doing custard.
0:09:39 > 0:09:41Yeah, it's definitely the battle of the trifle.
0:09:41 > 0:09:43So it'll be interesting to see how that unfolds.
0:09:43 > 0:09:45Yeah, I've taken a few more risks obviously
0:09:45 > 0:09:48and tried to do modern stuff. So, yeah, I guess we'll see today.
0:09:51 > 0:09:54Chris almost made it to the banquet with his dessert last year
0:09:54 > 0:09:57and hopes to secure a place in front of the judges
0:09:57 > 0:09:59with yet another elaborate dish.
0:09:59 > 0:10:01Chris, has got loads to do again as well.
0:10:01 > 0:10:03I mean, he's running around like a headless chicken.
0:10:03 > 0:10:06You know I really hope he forgets something.
0:10:06 > 0:10:08I've got to go.
0:10:08 > 0:10:12Chris has been marked down this week for serving unpolished dishes.
0:10:12 > 0:10:13As he works on his sponge roll
0:10:13 > 0:10:17filled with home-made blackberry jam and vanilla ice cream,
0:10:17 > 0:10:19Phil has some concerns.
0:10:20 > 0:10:21- Are you in hand, Chris?- I am now.
0:10:21 > 0:10:23Just now that I get this done,
0:10:23 > 0:10:26then I can just really concentrate on getting the apples right.
0:10:27 > 0:10:29I really want to see some finesse with Chris.
0:10:29 > 0:10:31I'm just not sure I'm going to get it.
0:10:31 > 0:10:34I've just seen him doing his roll and it is just more clumsy, rushed,
0:10:34 > 0:10:36rough-and-ready cooking.
0:10:36 > 0:10:39Yeah, I'm very busy. I mean... Ha! That's an understatement.
0:10:39 > 0:10:42That's an absolute understatement. I've got to blow the sugar yet.
0:10:42 > 0:10:44I mean, the custard, doughnuts, powdered doughnuts.
0:10:44 > 0:10:46So, yeah, full-on.
0:10:48 > 0:10:51To research his dessert, Chris travelled to Richhill
0:10:51 > 0:10:54in County Armagh, an area known as the Orchard of Ireland,
0:10:54 > 0:10:58where the first Bramley apple tree in Northern Ireland was planted.
0:10:58 > 0:11:01He met up with local fruit expert Hamilton Loney.
0:11:01 > 0:11:04- Mainly Bramley apples in this area.- Yeah.
0:11:04 > 0:11:08Because of our colder climate, our apples take longer to grow.
0:11:08 > 0:11:11- So the mature better.- Yeah. - So they have more flavour and taste.
0:11:11 > 0:11:14- Richer, longer flavour? - Yes, that's the big thing, yes.
0:11:14 > 0:11:18Cos Bramleys have been growing here from the late 1800s.
0:11:20 > 0:11:22To celebrate the prized local fruit,
0:11:22 > 0:11:25the Richhill Women's Institute holds an apple tart competition
0:11:25 > 0:11:28at the local harvest fair.
0:11:28 > 0:11:31So Chris joined the group's president, Sybil McNally,
0:11:31 > 0:11:33to get some inside information.
0:11:33 > 0:11:34So, this is the judging now.
0:11:34 > 0:11:38- This is a judging going on and taste every one.- OK.
0:11:38 > 0:11:40- Which is quite a big job.- Yeah.
0:11:40 > 0:11:42So, now just checking for the pastry below.
0:11:42 > 0:11:46Make sure it's not soggy, apple content, how much apple is in it,
0:11:46 > 0:11:49- all of that kind of stuff. - Yes.- Yeah.
0:11:49 > 0:11:51Some of these are not just Women's Institute.
0:11:51 > 0:11:53- Some of these are the general public as well?- Oh, no. No.
0:11:53 > 0:11:55They're definitely the general public.
0:11:55 > 0:11:58If Women's Institute weren't to win it today...
0:11:58 > 0:12:00- BOTH:- Oh!- Big blot on our copy book.
0:12:00 > 0:12:03You'd have to sit and have a conversation about that.
0:12:03 > 0:12:06- We'd have to have a meeting about that, yeah.- Yeah, yeah.
0:12:08 > 0:12:11After seeing the high competition's standards set by the WI,
0:12:11 > 0:12:15Chris wanted Sybil's verdict on his Apple Day dessert.
0:12:15 > 0:12:17I want your honest opinion, by the way. Yeah?
0:12:17 > 0:12:18You'll get an honest opinion.
0:12:18 > 0:12:20Yeah, yeah, yeah. I'm absolutely petrified now.
0:12:20 > 0:12:22Honestly. SHE LAUGHS
0:12:23 > 0:12:25It's...
0:12:25 > 0:12:29absolutely superb. Well done.
0:12:29 > 0:12:31The flavour is just perfect.
0:12:31 > 0:12:33I think you're ready for the banquet.
0:12:36 > 0:12:37With the clock ticking,
0:12:37 > 0:12:40Chris gets to work on the delicate blown apples
0:12:40 > 0:12:43for his WI Apple Day dish.
0:12:43 > 0:12:46It's a temperamental process and for any chance of success,
0:12:46 > 0:12:49Chris needs a cool temperature.
0:12:49 > 0:12:52- Has Chris done a runner, Ben? - BEN CHUCKLES
0:12:52 > 0:12:55Chris's only option is to work outside the heat of the kitchen.
0:12:56 > 0:12:58Chris.
0:12:58 > 0:12:59Chef.
0:13:00 > 0:13:02Any regrets that you've decided to put a blown apple
0:13:02 > 0:13:05- on your dessert or are you...? - Should things go wrong.
0:13:05 > 0:13:07You always regret when things go wrong,
0:13:07 > 0:13:10but I mean, I just want to...to test myself with things like that.
0:13:10 > 0:13:13I've just hit that, so that's gone wrong. So...
0:13:13 > 0:13:16- If you put this on a dessert, it's going to be eaten.- Yes.
0:13:16 > 0:13:18- It's obviously got to be fine.- Yes.
0:13:18 > 0:13:21So, one down, several to go.
0:13:21 > 0:13:23- Yeah. - Make sure they are nice and fine.
0:13:23 > 0:13:25- I will do, Chef. - Looking forward to it.
0:13:26 > 0:13:30Second-place Danni's also got problems.
0:13:30 > 0:13:31- Is it set?- No.
0:13:31 > 0:13:35Her trifles must be frozen before she can spray them
0:13:35 > 0:13:37with the vital pink chocolate coating.
0:13:37 > 0:13:40Massively worried about the dessert at the minute. Time's running out.
0:13:40 > 0:13:42I need it frozen and then spray it
0:13:42 > 0:13:44and then bring it back to room temperature,
0:13:44 > 0:13:48so it was, you know, like a mousse consistency, like a trifle.
0:13:48 > 0:13:50Put myself under a lot of pressure with this one.
0:13:50 > 0:13:53Danni must push on as she's first to plate up today.
0:13:53 > 0:13:56She checks her champagne hibiscus jelly
0:13:56 > 0:13:59before preparing her hibiscus tuille garnish.
0:13:59 > 0:14:02The first time in this competition I see a little look of worry
0:14:02 > 0:14:04in your eyes as you went flitting past me there.
0:14:04 > 0:14:07- Yeah, I'm worried. I'm worried now.- What's happening?
0:14:07 > 0:14:10Just, I guess, the timing to try and freeze the trifles
0:14:10 > 0:14:12has been a wee bit ambitious, maybe.
0:14:12 > 0:14:14It's not set at the minute,
0:14:14 > 0:14:17so I'm not going to be able to get that out of the mould and spray it.
0:14:19 > 0:14:22Just seen Danni. Clearly something going very wrong with her trifle.
0:14:22 > 0:14:24I know this means a huge amount to her,
0:14:24 > 0:14:26so I hope she can rescue it in time.
0:14:27 > 0:14:29How far away are you from painting?
0:14:29 > 0:14:32How far away are we from Belfast, Ben?
0:14:32 > 0:14:35- That's how far away I am. - BEN LAUGHS
0:14:35 > 0:14:36A long, long way.
0:14:39 > 0:14:42Last-place Ben must produce a perfect dish today
0:14:42 > 0:14:44or he is going home.
0:14:44 > 0:14:46Doing a more traditional take on trifle,
0:14:46 > 0:14:49he tops his Swiss roll base with a fruit compote,
0:14:49 > 0:14:52a fruit cup flavoured jelly,
0:14:52 > 0:14:54then leaves it to set.
0:14:54 > 0:14:57But the creme patissiere he made earlier has split.
0:14:57 > 0:15:00He must start again from scratch.
0:15:00 > 0:15:02- Come the- BLEEP- on.
0:15:02 > 0:15:04Creme pat not made yet?
0:15:04 > 0:15:07I made one already and wasn't happy with it, so I threw it out.
0:15:07 > 0:15:08- Important part of the dish.- Yeah.
0:15:08 > 0:15:11- The creme pat is the heart and soul. - Yeah.- OK, let's have it right.- OK.
0:15:13 > 0:15:16Ben's making his creme pat for the second time. That's just basics.
0:15:16 > 0:15:18That sort of thing just shouldn't go wrong.
0:15:20 > 0:15:21Outside the kitchen,
0:15:21 > 0:15:26Chris is having a nightmare trying to perfect his blown sugar apples.
0:15:26 > 0:15:29Oh, Chris. Come on, mate. Come on, come on, come on.
0:15:29 > 0:15:32So far, he doesn't have any good enough to use in his finished dish.
0:15:35 > 0:15:37But it's Danni who's first to plate up
0:15:37 > 0:15:40with a tribute to her mum's trifle Pretty In Pink
0:15:40 > 0:15:44and her raspberry and honey parfait layers still aren't frozen enough
0:15:44 > 0:15:47to take being sprayed with warm pink chocolate.
0:15:47 > 0:15:48What's happened?
0:15:48 > 0:15:52So, I wanted to get it to freeze, to set, so I could spray it.
0:15:52 > 0:15:55Danni's strategy to take risks today in order to win
0:15:55 > 0:15:57is now looking shaky.
0:15:57 > 0:15:59She's miscalculated her timings.
0:15:59 > 0:16:03If I chose to go ahead with the spray, we could be here all day.
0:16:03 > 0:16:04I've been too ambitious.
0:16:08 > 0:16:09With her time up,
0:16:09 > 0:16:12Danni takes the decision to plate up her trifles
0:16:12 > 0:16:15without their pink chocolate coating.
0:16:15 > 0:16:19She serves them dusted with hibiscus powder on cake stands.
0:16:19 > 0:16:24Decorated with hibiscus tuille, hibiscus champagne jelly cubes
0:16:24 > 0:16:25and edible flowers.
0:16:29 > 0:16:31Danni, is this how you wanted it?
0:16:31 > 0:16:34No, no. Not at all. No.
0:16:34 > 0:16:37- You disappointed? - Yeah, massively. Yeah.
0:16:37 > 0:16:38Let's go and try it.
0:16:43 > 0:16:44Danni, what happened?
0:16:44 > 0:16:46Yeah, time just got away.
0:16:46 > 0:16:48This dish is 100 miles away from what it was supposed to be,
0:16:48 > 0:16:50so yeah, disaster.
0:16:53 > 0:16:56- I'm not so sure if it looks like a trifle, but...- Yeah.
0:16:56 > 0:16:59- I don't think I would get the brief just by looking at it.- No. No.
0:16:59 > 0:17:02Pretty In Pink, is it a clear story on a plate?
0:17:02 > 0:17:05I... In this form, absolutely not.
0:17:05 > 0:17:07I don't think it's pretty or I don't think it's pink.
0:17:10 > 0:17:13I was expecting to see it, you know, sprayed in chocolate.
0:17:13 > 0:17:15Is this a trifle?
0:17:15 > 0:17:17No, it's a trifle short of a trifle, I think, Chef.
0:17:23 > 0:17:26- Packs a punch, doesn't it? - Yeah, flavour is lovely.- Yeah.
0:17:26 > 0:17:29The jelly, are you content with the champagne in there?
0:17:29 > 0:17:31- And the role it is playing?- Yeah.
0:17:35 > 0:17:36I love the jelly. Wow!
0:17:38 > 0:17:40The honey in the dish, does it work?
0:17:40 > 0:17:42Yeah, for the WI and the Save The Bees campaign,
0:17:42 > 0:17:44honey is very important and it's, you know,
0:17:44 > 0:17:46it's very synonymous with the WI.
0:17:46 > 0:17:48- You get the sponge.- Yeah. - You get the fruit.- Yeah.
0:17:48 > 0:17:51- You get the custard. Yeah, totally reminds me of a trifle.- Yeah.
0:17:51 > 0:17:53I could eat all of that.
0:17:53 > 0:17:55- Shall we?- Yeah, why not? I would. Yeah.
0:17:55 > 0:17:58Did you not think, perhaps, it would be worth sacrificing
0:17:58 > 0:17:59being a bit late on the pass
0:17:59 > 0:18:02to get the final coat of pink spray on there?
0:18:02 > 0:18:04Had I done that, I mean, I would have been,
0:18:04 > 0:18:07maybe 15, 20 minutes late.
0:18:07 > 0:18:08The other guys are in there.
0:18:08 > 0:18:11It wouldn't really be fair to everybody else.
0:18:11 > 0:18:13- You are competing to win. - Yeah, I know.
0:18:15 > 0:18:16- A mark.- Oh...
0:18:18 > 0:18:19Four.
0:18:21 > 0:18:23- She's going to be upset with this. - Yeah.
0:18:23 > 0:18:25But I think she should pat herself on the back.
0:18:25 > 0:18:29- That was a hard one to pull off and she was almost there.- Yeah.
0:18:29 > 0:18:30I think it's got me a little worried, yeah.
0:18:30 > 0:18:34- I'm still two behind, so you know, we'll see what happens.- Yeah. Yeah.
0:18:35 > 0:18:37- Hi, Ben.- How are you? You all right?
0:18:37 > 0:18:39No, not great, not great, but there you go.
0:18:39 > 0:18:42Give us a cuddle. You're all right.
0:18:42 > 0:18:44- How are you getting on? - You're grand, you're grand.
0:18:44 > 0:18:46- Listen, you know...- You're grand?
0:18:46 > 0:18:47After many failed attempts,
0:18:47 > 0:18:51Chris finally has enough blown sugar apples for his dish.
0:18:51 > 0:18:52Desperate to keep his lead
0:18:52 > 0:18:55and get through to the judges' chamber tomorrow,
0:18:55 > 0:18:58he's next to plate up his dessert, WI Apple Day.
0:18:58 > 0:19:02- You happy? You ready?- Ish. Happy-ish. You know what I mean?
0:19:02 > 0:19:05Chris leaves his deep-fried brioche doughnuts to cool.
0:19:07 > 0:19:10Then his surprise presentation arrives in the kitchen.
0:19:12 > 0:19:14To represent an orchard scene on his plate,
0:19:14 > 0:19:16Chris starts with apple custard
0:19:16 > 0:19:18followed by candied nuts and blackberries.
0:19:20 > 0:19:25He garnishes with apple puree, apple cubes and sorrel leaves.
0:19:25 > 0:19:27Next, he must fill his delicate blown sugar apples
0:19:27 > 0:19:29with apple custard.
0:19:29 > 0:19:30They must be perfect.
0:19:33 > 0:19:36With just one spare left, he gets it right.
0:19:37 > 0:19:39Finally, Chris serves his blackberry jam
0:19:39 > 0:19:42and ice cream Armagh sponge roll,
0:19:42 > 0:19:46custard filled apples and doughnuts with apple custard centres.
0:19:49 > 0:19:52- What have you called the dish? - It is called WI Apple Day.
0:19:52 > 0:19:56WI Apple Day. Is WI Apple Day as you wanted it?
0:19:56 > 0:19:57Would have liked more time, but, yeah.
0:20:00 > 0:20:02Talk me through the presentation, Chris.
0:20:02 > 0:20:09The apple tree up epitomises family, roots, nurturing.
0:20:09 > 0:20:12I just see a tree...with apples on it in a box.
0:20:16 > 0:20:18Where's the inside? Where is the custard?
0:20:18 > 0:20:20- There's no custard in this.- No.
0:20:20 > 0:20:22Was it supposed to be full or just more?
0:20:22 > 0:20:24Not full, a little bit, Chef.
0:20:24 > 0:20:26Just so when they got in, there was a little on the bottom.
0:20:33 > 0:20:35That's obviously not a hit with you, Ben.
0:20:35 > 0:20:38Pulled sugar, blown sugar, you know, that's a lot of skill.
0:20:38 > 0:20:40He just hasn't nailed it.
0:20:41 > 0:20:44For the Armagh roll, is that delivering?
0:20:44 > 0:20:47The flavour is good on it, on the ice cream
0:20:47 > 0:20:48and the jam is definitely there.
0:20:48 > 0:20:50The ice cream is not ice cream.
0:20:50 > 0:20:54No, that's a shame. He hasn't had enough time to chill that properly.
0:20:54 > 0:20:56The doughnut, as light as you'd hoped?
0:20:56 > 0:21:00It could be...it could have been lighter, I suppose.
0:21:00 > 0:21:02I could eat a whole plate of them.
0:21:02 > 0:21:04Let's have a mark out of ten.
0:21:04 > 0:21:05Probably a six, Chef.
0:21:07 > 0:21:08I give him a five.
0:21:09 > 0:21:12- How are you doing, Chris? - Yeah, OK, guys.
0:21:12 > 0:21:14The components, I was relatively happy with, but I just...
0:21:14 > 0:21:16I would have liked to have got more apple into the apple.
0:21:16 > 0:21:20- Yeah. Phil giving anything away?- No.
0:21:20 > 0:21:21As always.
0:21:24 > 0:21:27Ben is up next with his Summer Fayre Of The County Trifle.
0:21:27 > 0:21:29In last place, he needs a top score
0:21:29 > 0:21:31or he is out of the competition.
0:21:32 > 0:21:34You OK, Ben? Do you want a hand with anything?
0:21:34 > 0:21:37No, I'm good. I'm good today.
0:21:37 > 0:21:40Ben whips up a mix of sugar, eggs and cream
0:21:40 > 0:21:43and flavours with his controversial cucumber essence.
0:21:43 > 0:21:46You look much calmer today, Ben, anyway.
0:21:46 > 0:21:48- I don't feel 100% calm, but... - HE CHUCKLES
0:21:49 > 0:21:52He pipes his newly-made creme patissiere
0:21:52 > 0:21:56over the top of his trifle and finishes with cucumber cream...
0:21:56 > 0:21:58Is that your mum's trifle dish, Ben?
0:21:58 > 0:22:00This is my mama's trifle dish.
0:22:00 > 0:22:02It looks phenomenal, Ben.
0:22:02 > 0:22:05I'll be happy when it's in front of the Chef.
0:22:05 > 0:22:07..followed by crumbled honeycomb.
0:22:09 > 0:22:12Finally, Ben serves the jug of summer cup punch
0:22:12 > 0:22:14to complete his County Fayre presentation.
0:22:17 > 0:22:19I thought you were going to drop it there, Ben.
0:22:19 > 0:22:21If I had dropped that, Chef...
0:22:24 > 0:22:28Obviously, the proof of the pudding is in the eating.
0:22:28 > 0:22:29Yes, Chef.
0:22:33 > 0:22:36- Wow.- Puts a smile on your face, doesn't it?- Yeah.
0:22:36 > 0:22:39It definitely has got the wow-factor.
0:22:39 > 0:22:42Ben, what is your first impression of your trifle?
0:22:42 > 0:22:44The texture looks right, the jelly looks,
0:22:44 > 0:22:46you know, it's nice and clear.
0:22:46 > 0:22:48Age before beauty and all that.
0:22:48 > 0:22:50- What happened to ladies first? - Well, there is that as well.
0:22:54 > 0:22:56- Yeah.- Yeah.
0:22:56 > 0:22:59Cucumber. Is that pleasant?
0:22:59 > 0:23:01I think it's pleasant. I think it's quite refreshing.
0:23:01 > 0:23:04I think it brings a slightly different dimension
0:23:04 > 0:23:06to the traditional trifle.
0:23:06 > 0:23:09If I wasn't told it was cucumber, I'm not sure I would get it.
0:23:09 > 0:23:12I think the honeycomb has mixed with the cream a bit.
0:23:12 > 0:23:16- You get almost like a toffee flavour off it.- Yeah, you do, yeah. Yeah.
0:23:16 > 0:23:21Has that dish got potential to go all the way to the banquet?
0:23:21 > 0:23:24You look at it, you go, "It's a trifle,"
0:23:24 > 0:23:25but it's a great trifle.
0:23:25 > 0:23:29I like your confidence. Let's have a mark out of ten.
0:23:29 > 0:23:31I'm going to go in there and give it a nine, Chef.
0:23:31 > 0:23:32OK.
0:23:32 > 0:23:34Ten?
0:23:34 > 0:23:36Do you know what? It wouldn't surprise me, yeah.
0:23:36 > 0:23:40Have you done enough to rescue your situation?
0:23:40 > 0:23:43I think I've done enough to at least draw level.
0:23:43 > 0:23:46This certainly, you know, might be my ticket home.
0:23:46 > 0:23:50Oh, I don't know. What he's come out with is a showstopper
0:23:50 > 0:23:53and so, I think we're all in danger.
0:24:03 > 0:24:05Well, guys, dessert done.
0:24:05 > 0:24:07What do you think Phil thought?
0:24:07 > 0:24:11I think you loved it. He cleaned the bowl, licking his spoon.
0:24:11 > 0:24:14Yeah, I would've eaten the whole bowl myself and then some.
0:24:14 > 0:24:16You nailed that one. And fair play to you, you know?
0:24:18 > 0:24:20He doesn't need to tell me that's not good enough.
0:24:20 > 0:24:21I can tell that's not good enough.
0:24:21 > 0:24:23I don't think any of us are safe.
0:24:23 > 0:24:25I really, really honestly believe that.
0:24:25 > 0:24:27Yeah, I'm worried.
0:24:27 > 0:24:28I'm worried.
0:24:28 > 0:24:29I'm worried.
0:24:37 > 0:24:40- Hello, Chefs. - ALL: Hi, Chef.
0:24:40 > 0:24:42I going to start with you, Danni.
0:24:42 > 0:24:43With your Pretty In Pink
0:24:43 > 0:24:47of raspberry, rose and hibiscus layered dessert.
0:24:47 > 0:24:48I really like that your dish
0:24:48 > 0:24:50was basically your mum's favourite - trifle.
0:24:50 > 0:24:52Honouring your mum is a really lovely idea,
0:24:52 > 0:24:56something we should all do a bit more of, I think.
0:24:56 > 0:24:58Hibiscus jelly was delicious. Really loved it.
0:25:00 > 0:25:04But as we know, your dish was incomplete.
0:25:06 > 0:25:09I think you could've taken some more champagne
0:25:09 > 0:25:13to cut through the richness.
0:25:13 > 0:25:16And overall, even if you had completed the dish,
0:25:16 > 0:25:19yes, it would have been pretty and better,
0:25:19 > 0:25:21but it was never going to be a banquet-worthy dish.
0:25:23 > 0:25:28Chris, for your WI Apple Day
0:25:28 > 0:25:31Armagh roll, apple doughnut
0:25:31 > 0:25:33and blown sugar apples...
0:25:34 > 0:25:38I thought you had a dish that absolutely nailed the brief.
0:25:38 > 0:25:40I was worried about the blown sugar apples,
0:25:40 > 0:25:42but I thought they brought an element of entertainment
0:25:42 > 0:25:46and have got great potential to be impressive at a banquet.
0:25:47 > 0:25:51Unfortunately, the Armagh roll was a bit rough-and-ready,
0:25:51 > 0:25:53the ice cream had melted.
0:25:56 > 0:26:00Ben, for your Summer Fayre Of County Trifle,
0:26:00 > 0:26:03I was a bit worried about the cucumber essence,
0:26:03 > 0:26:06but the way you used it, it was fair call. I liked the cream.
0:26:08 > 0:26:11You hit the brief, told a story.
0:26:12 > 0:26:14For me, the honeycomb was too dark and bitter
0:26:14 > 0:26:17and personally, I actually think the dish would be better
0:26:17 > 0:26:18with the classic toasted nuts.
0:26:19 > 0:26:22So, onto the scores.
0:26:22 > 0:26:25With a score of seven for their dessert,
0:26:25 > 0:26:29giving them the highest score across the week...
0:26:31 > 0:26:33- ..is Chris. - Thank you very much.
0:26:34 > 0:26:39- Some great theatrical, fun food right across the week.- Yeah.
0:26:41 > 0:26:44- Got to be some more finesse.- Yeah. - But well done.- Thank you.
0:26:46 > 0:26:49Danni, for your Pretty In Pink...
0:26:52 > 0:26:54I'm going to give you...
0:26:56 > 0:26:57..a score...
0:26:59 > 0:27:01..of five.
0:27:04 > 0:27:05Ben...
0:27:07 > 0:27:09..your Summer Fayre Of The County Trifle...
0:27:11 > 0:27:12..I'm going to give you...
0:27:17 > 0:27:18..a score of nine points.
0:27:21 > 0:27:23That means, Ben,
0:27:23 > 0:27:25you'll be cooking again tomorrow.
0:27:25 > 0:27:27This is not a word I use often,
0:27:27 > 0:27:30but it was fabulous.
0:27:30 > 0:27:33You had to pull one out of the bag with the dessert, that's for sure.
0:27:33 > 0:27:35Danni, I'm sorry.
0:27:35 > 0:27:39Yeah, today wasn't...wasn't the day to drop the ball at all.
0:27:39 > 0:27:42- But I'm sure your mum would be very proud of you.- Yes, she would.
0:27:42 > 0:27:46Chefs, back in the ring tomorrow.
0:27:46 > 0:27:47Yeah.
0:27:47 > 0:27:49One of you go through to the final
0:27:49 > 0:27:51and we'll see one of those dishes at the banquet.
0:27:51 > 0:27:53- Thank you, Chef. - Well done.- Thank you.
0:27:53 > 0:27:55- Thank you.- Thank you. Thank you.
0:28:01 > 0:28:04So, Ben and Chris will cook for the judges tomorrow,
0:28:04 > 0:28:06but Danni is heading home.
0:28:06 > 0:28:09You know, I've cooked with my heart all week, so...
0:28:09 > 0:28:11yeah, I'm gutted.
0:28:11 > 0:28:13I think you've cooked some fantastic food this week.
0:28:13 > 0:28:15No, I mean, I think we should all be proud, you know?
0:28:15 > 0:28:17It is tough in here.
0:28:17 > 0:28:18I'm elated. You know what I mean?
0:28:18 > 0:28:20I'm through to the judges' chamber. It's...
0:28:20 > 0:28:24I'm just over the moon. I've given it everything this week.
0:28:24 > 0:28:26Just pulled it out of the fire, mate, you know what I mean?
0:28:26 > 0:28:30- With your bare hands on that dessert. Really.- Yeah.
0:28:30 > 0:28:32I've been behind all week. I had to make a cracking dish.
0:28:32 > 0:28:34Had to make a cracking trifle and I did it.