0:00:04 > 0:00:09This week on Great British Menu, three newcomers from the Northeast.
0:00:09 > 0:00:11Michelin-starred Tim Allen...
0:00:11 > 0:00:15Really excited. Adrenaline's going. Yeah, it's mad!
0:00:15 > 0:00:17..classically trained Mini Patel...
0:00:17 > 0:00:19Everything's a concern, to be honest!
0:00:19 > 0:00:23Who am I kidding? I'm worried about every last bit of it.
0:00:23 > 0:00:25..and experimental chef Michael O'Hare...
0:00:27 > 0:00:30I made this one myself. So, quite WI of me, isn't it?
0:00:30 > 0:00:32I love it, I love it.
0:00:32 > 0:00:34..are competing for the honour of cooking at a banquet
0:00:34 > 0:00:38celebrating 100 years of the Women's Institute
0:00:38 > 0:00:40at London's historic Drapers' Hall.
0:00:42 > 0:00:44Yesterday's main course
0:00:44 > 0:00:46saw Michael earn the first ten of the week,
0:00:46 > 0:00:49closing the gap on Tim to just one point.
0:00:49 > 0:00:53- You absolutely nailed it. - Well done, mate. It's beautiful.
0:00:53 > 0:00:55You should be very proud.
0:00:57 > 0:00:58In today's dessert,
0:00:58 > 0:01:02he's after another perfect score with his unique flavours.
0:01:02 > 0:01:04Michael's looking really confident at the moment
0:01:04 > 0:01:07and he's changed into the chef that I wish he was
0:01:07 > 0:01:08right at the very beginning.
0:01:08 > 0:01:13But having led his rivals all week, Tim's determined to stay ahead.
0:01:13 > 0:01:17- Looking very busy. - Pushing, Chef. Pushing.
0:01:17 > 0:01:20And despite being in last place,
0:01:20 > 0:01:22Mini knows he's still in with a chance.
0:01:22 > 0:01:24Mini's not his usual cheeky self today.
0:01:24 > 0:01:26I think he's got quite a lot on.
0:01:26 > 0:01:28I don't want to make any mistakes, so head down, focus.
0:01:41 > 0:01:43This year, the chefs are celebrating
0:01:43 > 0:01:45the centenary of the Women's Institute,
0:01:45 > 0:01:47honouring those women
0:01:47 > 0:01:50who have helped put Britain on the culinary map.
0:01:50 > 0:01:52They've done their research,
0:01:52 > 0:01:54taking inspiration from the women close to them...
0:01:55 > 0:01:59Here's Great-Grandmother Eggleton here, and she was always cooking.
0:01:59 > 0:02:04..to take classic home cooking to new gastronomic heights.
0:02:04 > 0:02:06- It tastes amazing. - It's like cake in a glass.
0:02:09 > 0:02:11Judging them all week is Marcus Wareing,
0:02:11 > 0:02:15holder of two Michelin stars and a former banquet champion.
0:02:17 > 0:02:19This is their final dish, and at the end of today,
0:02:19 > 0:02:20someone is going to be going home.
0:02:20 > 0:02:23It's going to be a pretty tough day for these guys.
0:02:23 > 0:02:25They've still got to push themselves.
0:02:25 > 0:02:27I want them to stay focused and to concentrate.
0:02:28 > 0:02:31Michael, ten out of ten for your main course. How are you feeling?
0:02:31 > 0:02:33I don't quite know how to react to it.
0:02:33 > 0:02:36I feel more apprehensive and more nervous going into dessert.
0:02:36 > 0:02:38- How are you?- I'm OK.
0:02:38 > 0:02:41Just a bit disappointed with my main course score, obviously.
0:02:41 > 0:02:43- I want to get to the judging chamber.- Yeah.
0:02:43 > 0:02:45I think for me to catch up to you guys,
0:02:45 > 0:02:47I'm going to need a ten and nothing short.
0:02:47 > 0:02:50Once again, we roll the dice and we play the game.
0:02:52 > 0:02:55First up, experimental chef Michael O'Hare.
0:02:55 > 0:02:57After a poor start,
0:02:57 > 0:03:01Michael earned the first ten of the week for his artistic main course.
0:03:02 > 0:03:05Today, he wants to get top marks again.
0:03:05 > 0:03:08Before, I was battling with Mini at the bottom,
0:03:08 > 0:03:12and now I'm up there right next to Tim, who's a prolific cook
0:03:12 > 0:03:15and I feel on this last one that he's going to fight for it.
0:03:20 > 0:03:23I thought you'd have a bigger smile on your face this morning after yesterday.
0:03:23 > 0:03:25Right, so what is the title?
0:03:25 > 0:03:28The title of the dish is Centenary Cookbook In 4D.
0:03:28 > 0:03:30Couldn't be three, could it? So, what is it?
0:03:30 > 0:03:32With the WI, the cookbooks that I looked at,
0:03:32 > 0:03:35the big name that came to mind was Marguerite Patten.
0:03:35 > 0:03:38170 cookbooks, one of the first colour cookbooks.
0:03:38 > 0:03:42From the colour cookbooks, they wanted to move that forward to now.
0:03:42 > 0:03:45I had to go into a recipe that was three-dimensional
0:03:45 > 0:03:49- and the food inside and the taste was the fourth dimension.- Right.
0:03:49 > 0:03:53Marguerite Patten's cookbooks, you could just look at the pictures. With mine, you can eat it.
0:03:53 > 0:03:56With the WI, there was a big thing with passing on recipes.
0:03:56 > 0:03:58The recipe will be on the inside card, so they can read the recipe
0:03:58 > 0:04:01as they're eating what would normally be the picture of that dessert,
0:04:01 > 0:04:04so it's passing on another recipe to the WI.
0:04:04 > 0:04:06OK, so what is the dish?
0:04:06 > 0:04:08The dish is going to be a pine and pear souffle.
0:04:08 > 0:04:11- So, I'm going to take the Conference pears.- Yep.
0:04:11 > 0:04:15Make a puree from those and blend through the needles of the pine,
0:04:15 > 0:04:17to give a real fragrant smell to it.
0:04:17 > 0:04:19What sort of mould are you going to be putting these into?
0:04:19 > 0:04:22I'll cook them in a ramekin, but then I'm going to break them apart.
0:04:22 > 0:04:24- Souffle?- Yeah.
0:04:24 > 0:04:26But the souffle will... HE EXHALES
0:04:26 > 0:04:29No, it won't. I'm going to stabilise the base with some cornflour.
0:04:29 > 0:04:33It will give the souffle a slightly different texture.
0:04:33 > 0:04:36I'm making an ice cream from popcorn,
0:04:36 > 0:04:38a light caramel and a lot of salt.
0:04:38 > 0:04:40Using Jerusalem artichokes,
0:04:40 > 0:04:42I'm going to candy the centre of the Jerusalem artichoke
0:04:42 > 0:04:44and serve that as a little bit of texture.
0:04:44 > 0:04:46I notice you've got some white chocolate.
0:04:46 > 0:04:49The white chocolate I'm just going to put straight in the oven
0:04:49 > 0:04:52on quite a high temperature and caramelise it, almost burn it.
0:04:52 > 0:04:54This sounds a very complicated, tricky dessert.
0:04:54 > 0:04:56Please tell me you've done it before.
0:04:56 > 0:05:00- I haven't played at it before, but I don't like to.- Oh, no!
0:05:03 > 0:05:05The souffle's a very skilful thing to do.
0:05:05 > 0:05:08It cooks and it rises and it's a big spectacle and it's a show.
0:05:08 > 0:05:09What worries me with Michael
0:05:09 > 0:05:11is that he's going to tip it out and pull it apart.
0:05:11 > 0:05:13I don't know whether that would work.
0:05:13 > 0:05:16Next is Michelin-starred Tim Allen.
0:05:16 > 0:05:18In the lead, he started the week strongly,
0:05:18 > 0:05:20but disappointed yesterday
0:05:20 > 0:05:24with an overcomplicated take on a traditional dish -
0:05:24 > 0:05:26a mistake he can't afford to repeat.
0:05:26 > 0:05:29To make sure I'm getting through to the judges' chamber,
0:05:29 > 0:05:31I've got to be 100% focused
0:05:31 > 0:05:34and just completely driven to get that dish completely right.
0:05:37 > 0:05:39- How are you doing, Tim?- Yeah, good, Marcus, good.- Good, good, good.
0:05:39 > 0:05:42- Are you strong at puddings? - I'm strong at this one.
0:05:42 > 0:05:44- Practised it a lot.- Tell me, what is the title of the dish?
0:05:44 > 0:05:46- Frugal Flowers.- Why Frugal Flowers?
0:05:46 > 0:05:48Frugality's something that, you know,
0:05:48 > 0:05:50is quite a big aspect of the WI.
0:05:50 > 0:05:53- OK.- And certainly flower arranging. - What are you making, Tim?
0:05:53 > 0:05:56It's going to be an apple cheesecake, Marcus,
0:05:56 > 0:05:57with an apple compote in the middle.
0:05:57 > 0:06:00On top of there is going to be a crunchy crumble with some crystallised honey in.
0:06:00 > 0:06:03- I was going to ask you what's on the base.- Nothing.
0:06:03 > 0:06:06Crumble is going to go on top, so you eat that texture as you go through.
0:06:06 > 0:06:08- Honey ice cream. - There's no flowers in there.
0:06:08 > 0:06:11There isn't, because they're going to be made out of the apples.
0:06:11 > 0:06:14- The Granny Smiths are going to be cut and rolled out.- Right.
0:06:14 > 0:06:16- And made into a green rose.- Right.
0:06:16 > 0:06:19And then I'm going to do a puree from Braeburns
0:06:19 > 0:06:22and add a little bit of the red colouring to create a red rose.
0:06:22 > 0:06:26And then it's also got a meringue made with the red fruits powder here
0:06:26 > 0:06:28to make some petals for another flower.
0:06:28 > 0:06:31- I'm going to make a basic meringue as well as the red fruits.- OK.
0:06:31 > 0:06:33The black meringue's going to be grated over the honey ice cream.
0:06:33 > 0:06:38- Where does the ice cream sit?- On top of the cheesecake with the flowers.
0:06:38 > 0:06:41- OK. Just got quite a lot going on, then?- Yeah. It's really quite visual.
0:06:41 > 0:06:44I'm expecting some big things from you today.
0:06:44 > 0:06:46You did a six on the main course, That was a bit of a surprise for me.
0:06:46 > 0:06:49So, I really would love this to be right up there.
0:06:51 > 0:06:53I really like the sound of this dish.
0:06:53 > 0:06:56I love the ingredients, I love the idea.
0:06:56 > 0:06:58If he can get the balance right, if he can get the execution right,
0:06:58 > 0:07:01we're going to be in for a real treat.
0:07:01 > 0:07:05Finally, in last place, classically trained Mini Patel.
0:07:05 > 0:07:08Criticised by Marcus for producing safe dishes
0:07:08 > 0:07:10which aren't banquet-worthy,
0:07:10 > 0:07:14today, Mini needs to plate up perfection or he's going home.
0:07:16 > 0:07:18Into my dessert course, I think, again,
0:07:18 > 0:07:22I've got a few things that I need to make sure are spot-on.
0:07:22 > 0:07:25But I hope that Marcus sees something in my dessert
0:07:25 > 0:07:27that he doesn't see in somebody else's.
0:07:30 > 0:07:33- Hey, Mini, how are you doing? - I'm very well, Marcus.
0:07:33 > 0:07:35- You're coming out fighting today, I hope.- Absolutely. 100%.
0:07:35 > 0:07:38Excellent. What's the title of your dish?
0:07:38 > 0:07:40The title of my dish is A Thank You For The Last 100 Years.
0:07:40 > 0:07:43Through my research, I really picked up on the baking
0:07:43 > 0:07:46and wanted it to be perfect, like the Victoria sponge,
0:07:46 > 0:07:47and that's what they stood for.
0:07:47 > 0:07:51And with my dessert today, that's what I'm going to go for.
0:07:51 > 0:07:53OK, explain it to me. What is it?
0:07:53 > 0:07:55So, I'm using two flavours from Yorkshire -
0:07:55 > 0:07:58- rhubarb, and liquorice from Pontefract.- Delicious.
0:07:58 > 0:08:00With those two ingredients,
0:08:00 > 0:08:02I'm going to make a rhubarb and liquorice baked Alaska,
0:08:02 > 0:08:04and also mini Victoria sponge sandwiches.
0:08:04 > 0:08:07- You've obviously got this fabulous rhubarb here.- Yeah.
0:08:07 > 0:08:10- In the actual Alaska, there's two parts to it.- Right.
0:08:10 > 0:08:11- So, you've got the rhubarb sorbet.- Yes.
0:08:11 > 0:08:14- But you've also got liquorice ice cream...- Inside as well?
0:08:14 > 0:08:18- Inside, yes.- Mixed together? - Layered.- Frozen?- Frozen, exactly.
0:08:18 > 0:08:21- OK.- Really hard. And then I'm going to pack my meringue over it.- Right.
0:08:21 > 0:08:24- And then bake it in the oven. - OK. So, that's the centrepiece.
0:08:24 > 0:08:26- What goes around?- So, rhubarb puree,
0:08:26 > 0:08:29a little bit of rhubarb compression and a rhubarb jam.
0:08:29 > 0:08:33And the rhubarb jam is to sit inside my Victoria sponge
0:08:33 > 0:08:35- with liquorice buttercream. - Have you done this before?- Yes.
0:08:35 > 0:08:38It's not an everyday dessert, is it? It's quite a classical dessert.
0:08:38 > 0:08:40It's classical, and I think it's special,
0:08:40 > 0:08:44- and I think that's what's needed for the banquet.- OK.
0:08:46 > 0:08:48Mini's going to have to pull out everything today.
0:08:48 > 0:08:50One of my concerns about a baked Alaska
0:08:50 > 0:08:52is always going to be making sure
0:08:52 > 0:08:53that it's not too sweet.
0:08:53 > 0:08:56At the end of today, somebody is going to be going home
0:08:56 > 0:08:57and no-one's safe yet.
0:08:57 > 0:09:01OK? So, focus, guys, concentrate, and I'll see you at the other side.
0:09:01 > 0:09:03Thank you.
0:09:08 > 0:09:11With just two chefs facing the judges tomorrow,
0:09:11 > 0:09:14Mini knows he must out-cook his rivals
0:09:14 > 0:09:16or he's out of the competition.
0:09:16 > 0:09:18Mini's not his usual cheeky self today.
0:09:18 > 0:09:21- He's got quite a lot on there. - How are you feeling, boss?
0:09:21 > 0:09:25Apprehensive. I don't want to make any mistakes, so head down, focus.
0:09:26 > 0:09:31He's taking a risk on flavour in his baked Alaska with liquorice dish.
0:09:32 > 0:09:34He's doing rhubarb three ways -
0:09:34 > 0:09:36as a jam,
0:09:36 > 0:09:37in a sorbet
0:09:37 > 0:09:39and as poached strips.
0:09:40 > 0:09:42BLEEP
0:09:42 > 0:09:45- You seem a bit stressed. - There's a lot going on.
0:09:45 > 0:09:46Like me distracting you!
0:09:48 > 0:09:52Yesterday, Michael scored a ten for his main.
0:09:52 > 0:09:54Today, he wants the same
0:09:54 > 0:09:58for his torn-up souffle with unusual flavours.
0:09:58 > 0:10:00Michael, is it risky, this, making it up?
0:10:00 > 0:10:02I'm confident in its stability,
0:10:02 > 0:10:05but I'd rather give that comment after I've plated it up.
0:10:05 > 0:10:06Good, fair play.
0:10:06 > 0:10:09What about yourself with your flowers and cheesecake?
0:10:09 > 0:10:11It's good Marcus loves cheesecake.
0:10:11 > 0:10:13The cheesecake itself is a proper cheesecake,
0:10:13 > 0:10:15so I'm hoping that it doesn't mean the flowers
0:10:15 > 0:10:17are messing around with the cheesecake.
0:10:20 > 0:10:23Tim is prepping the apples for his edible flower scene
0:10:23 > 0:10:25which will accompany his dessert.
0:10:25 > 0:10:28Cheesecake - one of my favourites. Do you know what?
0:10:28 > 0:10:31I don't like a cheesecake that's been messed around with too much.
0:10:31 > 0:10:35- Your last dish you messed around with a bit.- Too much, yeah.
0:10:35 > 0:10:38- So, are you confident you can pull this off?- Yes, Marcus.
0:10:38 > 0:10:41The cheesecake is a great cheesecake. The garnish on top is the flowers.
0:10:41 > 0:10:45- You're looking very...busy. Stressed.- Pushing, Chef.
0:10:45 > 0:10:46He looks a little bit stressed.
0:10:46 > 0:10:50I think his six on the main course has thrown him a little bit.
0:10:50 > 0:10:53There's one thing Tim would love to do before he leaves this kitchen,
0:10:53 > 0:10:56is he wants that ten, and I really hope he pushes for it.
0:10:58 > 0:11:01With no-one safe in the competition,
0:11:01 > 0:11:04Michael is adding a twist to his pear souffle,
0:11:04 > 0:11:06cooking artichokes two ways -
0:11:06 > 0:11:08dehydrated for a chewy texture,
0:11:08 > 0:11:11and oven-baked, then dipped in chocolate.
0:11:12 > 0:11:14I think anything's a risk
0:11:14 > 0:11:16when it comes to not serving it in the traditional way.
0:11:16 > 0:11:18But if you're cooking for a modern Women's Institute
0:11:18 > 0:11:21then I think it's right to do it in a modern way.
0:11:22 > 0:11:25All three are doing unique ice creams.
0:11:25 > 0:11:27Tim's is honey flavoured.
0:11:27 > 0:11:29Michael, salted caramel and popcorn.
0:11:31 > 0:11:32BLEEP
0:11:32 > 0:11:34Sorry, mate.
0:11:34 > 0:11:36While Mini's key flavour is liquorice.
0:11:36 > 0:11:39Mini, does this have a special connection to you, then,
0:11:39 > 0:11:42with your memories of Pontefract and Yorkshire and...?
0:11:42 > 0:11:44When it's produce that comes from your region,
0:11:44 > 0:11:49- and stuck my foot out there and said it's a thank you to the WI...- Yeah.
0:11:49 > 0:11:50..for the last hundred years,
0:11:50 > 0:11:53so when you put all that together, it's a lot of pressure.
0:11:57 > 0:12:01To get inspiration for his dessert, Mini has headed home to Yorkshire
0:12:01 > 0:12:03and the market town of Pontefract,
0:12:03 > 0:12:05where traditional liquorice sweets
0:12:05 > 0:12:08called Pontefract cakes are still made.
0:12:08 > 0:12:11A favourite from Mini's childhood.
0:12:11 > 0:12:14- This is what I've come for. Do you mind if I have one?- Crack on.
0:12:14 > 0:12:19- No, go for it.- He's meeting Heather Copley, who farms liquorice.
0:12:19 > 0:12:21- I can see you're a liquorice man, then.- They're amazing.
0:12:21 > 0:12:24It takes me back to being a little nipper
0:12:24 > 0:12:27and going into the sweet shop and ordering a quarter of them.
0:12:27 > 0:12:29So, where is liquorice from?
0:12:29 > 0:12:30From Pontefract and, actually,
0:12:30 > 0:12:32we've actually put some back in the fields,
0:12:32 > 0:12:34so we're growing liquorice again.
0:12:34 > 0:12:37- If you'd like, I can show you. - Absolutely.- Follow me, then.
0:12:37 > 0:12:39Let's go have a look.
0:12:39 > 0:12:43Pontefract provides ideal conditions for liquorice seeds to grow
0:12:43 > 0:12:45due to its sandy topsoil.
0:12:45 > 0:12:48And a fresh crop was recently planted.
0:12:48 > 0:12:51It's not much to see, but you can actually see the top still,
0:12:51 > 0:12:53which I'm really pleased about.
0:12:53 > 0:12:54This is one of the liquorice plants.
0:12:54 > 0:12:57I brought you a picture of what it did look like in the summer,
0:12:57 > 0:12:59with the leaves.
0:12:59 > 0:13:02- Are a lot of people doing this in Pontefract now?- No.
0:13:02 > 0:13:05We're the only ones that are bringing it back.
0:13:05 > 0:13:08If we don't do it, I don't think anybody else will do it.
0:13:08 > 0:13:12The sweet flavour of liquorice comes from the plant's roots.
0:13:14 > 0:13:15It's really sweet.
0:13:15 > 0:13:18Home-grown produce is what the WI's been about
0:13:18 > 0:13:19for the last hundred years.
0:13:19 > 0:13:21That's what I'm all about.
0:13:21 > 0:13:24So, I think if they came here, they'd absolutely love it.
0:13:24 > 0:13:27To get Heather's expert opinion on his dessert,
0:13:27 > 0:13:31Mini's serving up a sample of his liquorice buttercream
0:13:31 > 0:13:33and Victoria sponge.
0:13:33 > 0:13:37- That's lovely. That's really lovely. - Thank you.- Not too strong.
0:13:37 > 0:13:39I think even if you don't like liquorice, you'll like that.
0:13:39 > 0:13:42So, you're flying the flag for Pontefract now.
0:13:42 > 0:13:44- Brilliant, brilliant.- No pressure.
0:13:44 > 0:13:46It's a big county.
0:13:46 > 0:13:50People like Heather are what the WI's all about, reviving these old English produce.
0:13:50 > 0:13:52That's what I really love about it.
0:13:56 > 0:14:00So far, Mini is the only chef in the competition this year
0:14:00 > 0:14:04daring to bake a Victoria sponge as part of their dessert.
0:14:04 > 0:14:09Taking on this WI classic is a huge risk. It must be perfect.
0:14:12 > 0:14:15I haven't seen a show-stopping dish yet, Mini. Is this it?
0:14:15 > 0:14:18- I'm quietly confident.- At the end of today, Mini, someone's going home.
0:14:18 > 0:14:21I'm looking for something pretty spectacular now. OK?
0:14:21 > 0:14:23You've got to believe in yourself, believe in the dish
0:14:23 > 0:14:25and deliver something really special.
0:14:26 > 0:14:30I wanted Mini to just be able to get his head down.
0:14:30 > 0:14:31There is a ten there.
0:14:33 > 0:14:37Michael is banking on risky sweet and savoury flavours
0:14:37 > 0:14:40to see him through to the judges' chamber.
0:14:40 > 0:14:43- What are you doing? - Starting to temper the chocolate for the artichoke skins.
0:14:43 > 0:14:46- Chewy artichokes are done. - So, what have you got?
0:14:46 > 0:14:49- Peeled them down, cooked them in sugar syrup.- Interesting.
0:14:49 > 0:14:51- What's that? - That's the burnt white chocolate.
0:14:51 > 0:14:56- Burnt...with chocolate is bitter. - Yes. It will be slightly bitter.
0:14:56 > 0:14:59- Perfection, Michael. - No pressure, Chef. No pressure.
0:14:59 > 0:15:02When he talks about his ingredients, he knows exactly what he's doing.
0:15:02 > 0:15:05He just needs to execute it the right way.
0:15:06 > 0:15:09While each of the chefs is focused on getting to the judges' chamber,
0:15:09 > 0:15:13they're also pushing each other to deliver perfection.
0:15:13 > 0:15:15There's not a single thing in the world
0:15:15 > 0:15:18that's going to stop Tim Allen making that dessert perfect today.
0:15:18 > 0:15:20He's going to nail it. I'm confident for him.
0:15:20 > 0:15:23Tim is working on the centrepiece of his dessert,
0:15:23 > 0:15:26his cheesecake mix, which he pipes into a ramekin,
0:15:26 > 0:15:31adds apple compote and covers with more mix
0:15:31 > 0:15:34before setting in the fridge.
0:15:34 > 0:15:36The fact that Marcus loves cheesecake I'm happy about,
0:15:36 > 0:15:39because I'm confident when he eats it, he's going to really like it.
0:15:39 > 0:15:43Mini is working on the WI favourite, Victoria sponge.
0:15:43 > 0:15:47Mini's got a Victoria sponge cake, which is a classic WI kind of cake.
0:15:47 > 0:15:49Is it going to get to that standard?
0:15:49 > 0:15:52We're going to find out soon, aren't we?
0:15:52 > 0:15:54Next, the meringue mix for his baked Alaska,
0:15:54 > 0:15:57which he'll pipe on at the last minute.
0:15:57 > 0:15:58Everything's risky.
0:15:58 > 0:16:02If one thing's mistimed or one thing's taking a bit longer to cook,
0:16:02 > 0:16:03I'm going to be in big trouble.
0:16:03 > 0:16:08Tim's carefully crafting the apple roses for his cheesecake dessert.
0:16:08 > 0:16:10With the edible flowers that Tim's making,
0:16:10 > 0:16:14it's obviously a bit of a risk, but he's a very technical chef.
0:16:14 > 0:16:17So, if anyone's going to do it and pull it off, it will be Tim.
0:16:17 > 0:16:21Then he moves on to his two types of meringue...
0:16:21 > 0:16:24pink and black,
0:16:24 > 0:16:27while Mini preps the centre of his baked Alaska
0:16:27 > 0:16:30with rhubarb sorbet and liquorice ice cream...
0:16:30 > 0:16:32before chilling.
0:16:35 > 0:16:36But it's Michael who's first up
0:16:36 > 0:16:39with his unique take on pine and pear souffle.
0:16:39 > 0:16:41Centenary Cookbook In 4D
0:16:41 > 0:16:45is inspired by a cookbook by Marguerite Patten
0:16:45 > 0:16:48and the WI tradition of sharing recipes.
0:16:48 > 0:16:50- Mini, can I take it to 180?- Yeah.
0:16:51 > 0:16:54He starts by putting his souffles in the oven,
0:16:54 > 0:16:56then, into a hollowed-out cookbook
0:16:56 > 0:17:01go burnt white chocolate, chewy artichokes and sliced pear.
0:17:02 > 0:17:04Souffles, how long?
0:17:04 > 0:17:07They're good, Chef, but I'd like to take them a little bit further.
0:17:07 > 0:17:09As the souffles continue to rise,
0:17:09 > 0:17:12Michael adds salted caramel and popcorn ice cream
0:17:12 > 0:17:16and chocolate-dipped artichoke skins.
0:17:16 > 0:17:19Michael, you're slightly over time now. Let's pick it up, yeah?
0:17:19 > 0:17:21Yes, Chef, coming up.
0:17:21 > 0:17:24- At last, the souffles are ready. - They look fantastic.- Thank you, Chef.
0:17:24 > 0:17:27Sorry to tear them up.
0:17:27 > 0:17:30Michael adds chunks to the plate...
0:17:30 > 0:17:32and, finally, a pair of 3-D glasses.
0:17:34 > 0:17:36- Happy with that?- Happy.
0:17:36 > 0:17:39That's looking very blurred, or my eyesight's going wrong.
0:17:39 > 0:17:40You're not wearing your glasses!
0:17:40 > 0:17:43It is a souffle and an ice cream, so let's go and taste it.
0:17:47 > 0:17:50I've got to say, Michael, I've never done this before.
0:17:50 > 0:17:53At least it's all come clear now.
0:17:53 > 0:17:55- Wow.- It all fits into the brief, doesn't it?
0:17:55 > 0:17:57It's a cookbook, it's got a recipe.
0:17:57 > 0:18:00What's your thought process behind breaking a souffle?
0:18:00 > 0:18:02My thoughts on breaking it up
0:18:02 > 0:18:04is that you've got everything together as one.
0:18:04 > 0:18:07- Do you feel like you've got the infusion of the pine right?- Yeah.
0:18:09 > 0:18:12Wow! You really get the pine.
0:18:12 > 0:18:15What about the ice cream? Salt content good enough for you?
0:18:15 > 0:18:19First and foremost, that's a solid ice cream.
0:18:19 > 0:18:22- You get that little hit of popcorn in the background. - That's right, yeah.- Very nice.
0:18:24 > 0:18:28The burnt chocolate crumb. You took it to quite a dark colour.
0:18:28 > 0:18:30- Your intention to do that?- Yeah.
0:18:33 > 0:18:35Caramel, nutty. Very nice.
0:18:35 > 0:18:38The other interesting addition is the chewy artichoke.
0:18:38 > 0:18:42- You've got the texture that you were expecting?- Yeah, completely.
0:18:42 > 0:18:46The natural sweetness of the actual artichoke.
0:18:46 > 0:18:49I mean, I think that's a ten. I really like it.
0:18:49 > 0:18:52I think I'm going to give him a ten as well.
0:18:57 > 0:18:58Bfff!
0:18:58 > 0:19:01Very good. No pressure. That's the only thing I can think of now!
0:19:01 > 0:19:02No pressure on myself!
0:19:04 > 0:19:06Next to the pass is Mini.
0:19:06 > 0:19:09To stay in the competition, he needs to wow Marcus
0:19:09 > 0:19:13with his take on a baked Alaska, inspired by childhood memories.
0:19:14 > 0:19:17Best way to test a good meringue, do you know what you do?
0:19:17 > 0:19:20LAUGHTER
0:19:20 > 0:19:22- Here we go. - That ain't dropping anywhere, mate.
0:19:24 > 0:19:28He starts by piping on his meringue mix...
0:19:28 > 0:19:31Looks great, man. Like a Dalek. Are you happy with it?
0:19:33 > 0:19:35..which he bakes in the oven.
0:19:37 > 0:19:40He moves on to his Victoria sponge,
0:19:40 > 0:19:43with liquorice buttercream and rhubarb jam...
0:19:44 > 0:19:47..adding it to a serving plate.
0:19:47 > 0:19:51Followed by compressed rhubarb strips and rhubarb puree.
0:19:53 > 0:19:55With the baked Alaska out of the oven,
0:19:55 > 0:19:58Mini blowtorches for maximum crunch.
0:20:00 > 0:20:03This is just a little bit of micro basil.
0:20:06 > 0:20:07And serves on a cake stand.
0:20:07 > 0:20:10- You look very relieved. - You've got no idea.
0:20:10 > 0:20:12HE LAUGHS
0:20:12 > 0:20:15- We talked about a show-stopping dessert. Have you delivered that? - I hope so.
0:20:17 > 0:20:20- Here we are. A little bit of relief. - Yeah.- That's all done.
0:20:20 > 0:20:22Definitely, Marcus.
0:20:22 > 0:20:25- Baked Alaska fan? - I love baked Alaska.
0:20:28 > 0:20:31- Baked Alaska consistency. - Pretty good.
0:20:31 > 0:20:35- The texture of the meringue, are you happy with that?- Yeah, definitely.
0:20:35 > 0:20:38Soft on the inside, crunchy on the outside.
0:20:38 > 0:20:41- For me, that's what you expect of a meringue.- Yeah.
0:20:41 > 0:20:45- Do you feel like you've got enough liquorice flavour coming through in the ice cream?- Definitely.
0:20:46 > 0:20:51- I'm not normally someone who eats a lot of liquorice, but I think that's delicious.- Tastes lovely.
0:20:51 > 0:20:53Your take on a little Victoria sponge.
0:20:53 > 0:20:56- What about the portion size of that? - Yeah, that's right.
0:20:56 > 0:20:58I wouldn't want it any bigger.
0:20:58 > 0:21:00Definitely a good cake. It's moist.
0:21:00 > 0:21:03Nice soft texture. Lovely.
0:21:03 > 0:21:06- And that's rhubarb. - Are you pleased with the texture?
0:21:06 > 0:21:08Yeah, I wanted it with a crunch.
0:21:10 > 0:21:12That's the compressed rhubarb. Very clean.
0:21:12 > 0:21:15- Brings some acidity to the dish, doesn't it?- Beautiful.
0:21:15 > 0:21:19- Do you feel like you've done enough to get through to the judges? - I think so.
0:21:19 > 0:21:23- I think it's bang-on. - Maybe this is the show-stopper that Marcus wanted.- Mm.
0:21:27 > 0:21:30Chef! Well done, man. Excellent.
0:21:30 > 0:21:33- How did it go with Marcus? - He never says anything, does he?
0:21:33 > 0:21:36- Are you happy with it?- Yeah. - It's Tim now.- Come on, mate.
0:21:36 > 0:21:37Cheers, buddy!
0:21:40 > 0:21:42Currently leading by just one point,
0:21:42 > 0:21:45Tim's aiming for a ten and hoping to secure a place
0:21:45 > 0:21:48cooking for the judges tomorrow with his cheesecake.
0:21:51 > 0:21:53He starts his floral presentation.
0:21:53 > 0:21:56Then to a serving bowl he adds the cheesecake mix
0:21:56 > 0:21:59with an apple compote centre,
0:21:59 > 0:22:02topping with crumble and crystallised honey.
0:22:03 > 0:22:06- Are they coming out exactly how you want them to?- Yeah, spot-on.
0:22:06 > 0:22:10Next, the apple roses and apple balls.
0:22:10 > 0:22:13Then he grates black meringue onto the honey ice cream
0:22:13 > 0:22:15to give it bumble bee stripes...
0:22:17 > 0:22:20- Are you ready for the pass, Tim? - About two minutes, Marcus.
0:22:20 > 0:22:21..and adds to the cheesecake.
0:22:21 > 0:22:26Next, pink meringue petals, honey tuile wings
0:22:26 > 0:22:28and black meringue antennae.
0:22:28 > 0:22:31Nearly there, Tim. You're due at the pass now.
0:22:31 > 0:22:33Yeah, coming now, Marcus.
0:22:33 > 0:22:36Finally, a drizzle of honey.
0:22:40 > 0:22:44- Even have little bees as well. Are you pleased?- Yeah.
0:22:44 > 0:22:46What do you boys think?
0:22:46 > 0:22:49- I think it's absolutely stunning. - It's pretty as a picture.
0:22:51 > 0:22:56- Are you pleased? - Yeah, I am, Marcus.- Where to begin?
0:22:56 > 0:22:57Where do you start?
0:22:59 > 0:23:02The consistency of the cheesecake, are you pleased with this?
0:23:02 > 0:23:05Yeah, it's really light, full of flavour.
0:23:05 > 0:23:07- MICHAEL:- It's a lot lighter than a cheesecake.
0:23:07 > 0:23:11He's been able to put all these things on top of it, yet still light as a feather.
0:23:11 > 0:23:15The crumble - in theory, you've taken what is normally at the base and put it on the top.
0:23:15 > 0:23:18It's quite refined and quite light, this cheesecake,
0:23:18 > 0:23:21so if you have the base on the bottom, it makes it very difficult to eat.
0:23:21 > 0:23:24The crumble's good. Not too much of it.
0:23:24 > 0:23:28The ice cream is very light and flavour is light. Was that your intention?
0:23:28 > 0:23:31You've got to be careful with honey, because it can be a very dominant flavour.
0:23:33 > 0:23:35- The ice cream's a real great texture.- Very, very good.
0:23:35 > 0:23:38Very, very good.
0:23:38 > 0:23:40- So, now we go through the flowers. - Yeah.
0:23:40 > 0:23:42The red one is an apple puree.
0:23:42 > 0:23:47- The texture is very different to the other one. - Completely different, yeah.
0:23:47 > 0:23:49Like a kid's sweet.
0:23:49 > 0:23:52Hands down, the easiest ten I've ever said.
0:23:52 > 0:23:54- I think I'm going to give it an eight.- Eight?
0:24:02 > 0:24:05- All right, guys?- Chef, well done. - Well done, mate.
0:24:05 > 0:24:08Mate, that was a phenomenal plate of food.
0:24:08 > 0:24:11- How do you both feel it went today? - I really need above a six.
0:24:11 > 0:24:14I'm looking for a high score. I want to get through to the judges' chamber.
0:24:14 > 0:24:17Today, I want to get a ten.
0:24:17 > 0:24:19- As we all do, you know?- Yeah. - So, we'll soon find out.
0:24:25 > 0:24:27Hi, guys.
0:24:27 > 0:24:28- ALL:- Hello, Marcus.
0:24:28 > 0:24:29Let's get down to business.
0:24:29 > 0:24:32Michael, I'm going to start with you.
0:24:32 > 0:24:35For your Centenary Cookbook In 4D, a fabulous presentation,
0:24:35 > 0:24:37even with the 3-D glasses.
0:24:39 > 0:24:43The flavours worked, which I thought was a bit of a surprise.
0:24:43 > 0:24:46I've never had a Jerusalem artichoke either of those two ways
0:24:46 > 0:24:48and they did work.
0:24:49 > 0:24:52I was concerned about the burnt white chocolate.
0:24:52 > 0:24:55When the burnt chocolate was on the dish, it did work.
0:24:55 > 0:24:59But, for me, I felt the ice cream was just a little bit on the salty side.
0:25:02 > 0:25:06But I think my biggest concern with the souffle and breaking it
0:25:06 > 0:25:08is how quick it can deflate.
0:25:08 > 0:25:12I'm not 100% sure if it's practical enough for a banquet.
0:25:14 > 0:25:18Mini, your dish. Thank You For The Last 100 Years.
0:25:18 > 0:25:20I thought the dish had the spectacle that you promised
0:25:20 > 0:25:24and I thought that you delivered it very, very well.
0:25:24 > 0:25:26Great finishing, great attention to detail.
0:25:26 > 0:25:29The meringue that you left right till the very end,
0:25:29 > 0:25:31that slightly concerned me.
0:25:31 > 0:25:33And that worked as well.
0:25:34 > 0:25:36The Victoria sponge on the side was lovely, nice and light.
0:25:36 > 0:25:40And I thought that the compressed rhubarb was delicious as well.
0:25:41 > 0:25:43But I feel that the liquorice ice cream
0:25:43 > 0:25:47was a little bit too much liquorice extract in the ice cream
0:25:47 > 0:25:51and it just overpowered the flavour of the Alaska itself.
0:25:54 > 0:25:58Tim, for your dish of Frugal Flowers...
0:25:58 > 0:26:01I thought the presentation was excellent.
0:26:01 > 0:26:04I really liked the Bramley apple inside the cheesecake.
0:26:06 > 0:26:10I love the decoration as well and creating the bee effect.
0:26:10 > 0:26:11Double flowers.
0:26:11 > 0:26:13I really liked your skill
0:26:13 > 0:26:15and the effort that you put into the dish as a whole.
0:26:17 > 0:26:19But...
0:26:19 > 0:26:23I just felt that the garnish was overpowering the whole dish.
0:26:23 > 0:26:26The dish was very big and a lot to eat.
0:26:29 > 0:26:31OK, chefs, now for the scores.
0:26:34 > 0:26:36The chef with the score of eight,
0:26:36 > 0:26:40giving him the highest score across the week, is...
0:26:44 > 0:26:45..Tim.
0:26:48 > 0:26:51Tim, that means you're cooking again tomorrow. Congratulations.
0:26:51 > 0:26:56- Thanks, Marcus.- How do you feel? - Very emotional, to be honest.
0:27:00 > 0:27:01OK, there's two chefs left
0:27:01 > 0:27:04and there's only one of you going through to the judges' chamber.
0:27:07 > 0:27:09Mini...
0:27:09 > 0:27:11for your dessert...
0:27:14 > 0:27:17Mini, I'm going to give you an eight.
0:27:18 > 0:27:19INDISTINCT
0:27:19 > 0:27:23I'm really, really, really pleased you came out fighting today,
0:27:23 > 0:27:24and I think that showed.
0:27:26 > 0:27:28Michael, I'm going to give you...
0:27:32 > 0:27:35Michael, I'm going to give you an eight.
0:27:35 > 0:27:39So, Michael, you're going through to cook for the judges. Are you pleased?
0:27:39 > 0:27:42- Yes, no, sorry. - Or are you just completely shocked?
0:27:42 > 0:27:44Completely pleased and completely shocked.
0:27:44 > 0:27:47There's no-one more shocked than me when I saw you coming in the kitchen
0:27:47 > 0:27:50with your first basket of ingredients.
0:27:50 > 0:27:51Mini, I'll say goodbye to you
0:27:51 > 0:27:54and I wish you two good luck for tomorrow.
0:27:54 > 0:27:56- Thank you, Marcus. - Thank you so much.
0:27:58 > 0:28:00Ah, what is it, group hug, is it?
0:28:00 > 0:28:02Hey, boys, well done to you both.
0:28:02 > 0:28:04After a hard-fought week,
0:28:04 > 0:28:08it's Tim and Michael who will cook for the judges tomorrow,
0:28:08 > 0:28:10with Mini heading home.
0:28:10 > 0:28:12I think I was out-cooked by two great chefs.
0:28:12 > 0:28:15I think I did play it a bit too safe, which is what I've learnt
0:28:15 > 0:28:18as the competition's gone from day to day.
0:28:18 > 0:28:21Finishing on a bit of a high is all I could ask for, really, and I got it, so yeah.
0:28:21 > 0:28:25I'm a little surprised I made it through to the judging chamber.
0:28:25 > 0:28:26My starter was really ropey
0:28:26 > 0:28:28and that's something I need to work on tomorrow.
0:28:28 > 0:28:30Of course I want to win. I'm sure Michael does.
0:28:30 > 0:28:33But if we can get something from the Northeast to that banquet,
0:28:33 > 0:28:35that'd just be amazing.