0:00:03 > 0:00:07It's judgment day, as Michelin-starred Tim Allen...
0:00:07 > 0:00:08I've not come here to lose to Michael.
0:00:08 > 0:00:11I really want my place in the national final.
0:00:11 > 0:00:14..is going head-to-head with avant-garde chef Michael O'Hare.
0:00:14 > 0:00:17My big goal today is to impress the judges
0:00:17 > 0:00:18and get their approval on what I'm doing.
0:00:18 > 0:00:22..in a battle to represent the North East.
0:00:22 > 0:00:27I remember having the shakes on the first day. I've got them again today.
0:00:27 > 0:00:31Their aim - to cook at the banquet marking the centenary
0:00:31 > 0:00:34of the Women's Institute at London's Draper's Hall.
0:00:36 > 0:00:40Ensuring their dishes meet the impeccable standards
0:00:40 > 0:00:43of the Institute is guest judge Kirsty Bowen,
0:00:43 > 0:00:46president of an urban WI group in Sheffield.
0:00:47 > 0:00:50Did you expect someone like me to be president of a WI?
0:00:50 > 0:00:51Not at all, no.
0:00:51 > 0:00:55Tim had the highest overall score of the week
0:00:55 > 0:00:57and he's determined to impress the judges today.
0:00:57 > 0:00:59I don't want to take my eye off the ball.
0:00:59 > 0:01:01I've got to make sure this is executed properly.
0:01:01 > 0:01:05Standing in his way is Michael, who climbed from last place
0:01:05 > 0:01:09after earning the only ten of the week for his standout main course.
0:01:09 > 0:01:11Fingers crossed the judges like it.
0:01:11 > 0:01:15But only one chef can win through to the national finals.
0:01:15 > 0:01:20The chef going through to represent the North East is...
0:01:34 > 0:01:37Michelin-starred Tim garnered praise
0:01:37 > 0:01:39for his skill from veteran Marcus Wareing,
0:01:39 > 0:01:42but with Michael hot on his heels,
0:01:42 > 0:01:45he knows only perfection will do today.
0:01:45 > 0:01:48Even though I got the highest cumulative score this week
0:01:48 > 0:01:51with a slim margin of one point, I've not come here to lose to Michael.
0:01:51 > 0:01:54I really want that place in the national final.
0:01:54 > 0:01:55- Good luck, buddy.- All the best, Chef.
0:01:55 > 0:02:00Maverick chef Michael started the week bottom of the leaderboard.
0:02:00 > 0:02:02HE LAUGHS
0:02:02 > 0:02:04Good start, eh?
0:02:04 > 0:02:07But his innovative dishes saw him climb to second place.
0:02:07 > 0:02:10It is a concern that the judges won't understand
0:02:10 > 0:02:12my direction with the brief.
0:02:12 > 0:02:14I want to stay true to myself on how I like to cook
0:02:14 > 0:02:15and how I like to think.
0:02:15 > 0:02:17I would be very happy and really pleased
0:02:17 > 0:02:19if it did translate through my food.
0:02:19 > 0:02:23With cooking underway, both chefs have victory in their sights.
0:02:23 > 0:02:26I've taken on board a little bit of what Marcus has said,
0:02:26 > 0:02:28try and put that in and claw those scores back
0:02:28 > 0:02:29to where I want them to be.
0:02:29 > 0:02:32Yeah, me too, I've made a couple of small changes.
0:02:32 > 0:02:35I'm hoping that's going to make the difference, you know?
0:02:36 > 0:02:39Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:39 > 0:02:41are analysing the chefs' menus.
0:02:42 > 0:02:45Two new chefs in the competition, I know Tim Allen's food.
0:02:45 > 0:02:47It's really sophisticated.
0:02:47 > 0:02:48He's got a Michelin star
0:02:48 > 0:02:51so I think he'll be very ambitious to impress today.
0:02:51 > 0:02:54Well, although I've never eaten Michael's food,
0:02:54 > 0:02:57I hear he's a very creative and talented chef.
0:02:57 > 0:03:01And these two, their titles! Michael's main course...
0:03:04 > 0:03:06And the others are just as crazy.
0:03:15 > 0:03:18- Good morning, chefs. - Good morning.- Good morning.
0:03:18 > 0:03:21Tim, you come here with a big reputation. How are you feeling?
0:03:21 > 0:03:23A bit nervous, but positive as well.
0:03:23 > 0:03:25I'm looking forward to cooking for you guys.
0:03:25 > 0:03:26Michael, what's your inspiration?
0:03:26 > 0:03:28To come up with a modern menu
0:03:28 > 0:03:30for a modern, contemporary Women's Institute.
0:03:30 > 0:03:33Well, Marcus obviously loved nearly all your dishes -
0:03:33 > 0:03:35a couple he didn't think were great.
0:03:35 > 0:03:39We would like to love them ALL, please, so, good luck, guys.
0:03:39 > 0:03:41- Thank you.- Thanks.
0:03:42 > 0:03:45That was a bit surreal, the judges coming in, you know?
0:03:45 > 0:03:47Seeing them for the first time was a bit daunting, I thought.
0:03:47 > 0:03:49Yeah, it makes it very real.
0:03:52 > 0:03:56Michael is first to plate up his raw langoustine and melon starter...
0:03:58 > 0:04:00..inspired by family dinners
0:04:00 > 0:04:03and the traditional prawn cocktail and melon starter.
0:04:07 > 0:04:10Veteran Marcus Wareing thought the dish was style over substance,
0:04:10 > 0:04:12scoring it just four.
0:04:12 > 0:04:16So, the tweaks you've made, is that going to get you some more points?
0:04:16 > 0:04:19Yeah, Marcus said the starter was lacking texture, so the melon,
0:04:19 > 0:04:20I've got a lot firmer.
0:04:20 > 0:04:23The cucumber, I got into small balls rather than the fine slice,
0:04:23 > 0:04:25so there's a bit of crunch in there.
0:04:25 > 0:04:28I don't know if it's going to get me up in the high points,
0:04:28 > 0:04:30but I would be really happy to get above a four.
0:04:31 > 0:04:35The chefs will also be marked by a guest judge.
0:04:35 > 0:04:41Kirsty Bowen belongs to a new generation Women's Institute in Sheffield,
0:04:41 > 0:04:44where the members uphold the traditions of the organisation.
0:04:44 > 0:04:47- Kirsty, welcome! - Hello, nice to meet you.
0:04:47 > 0:04:50Thank you very much for joining us. This is Oliver and that is Prue.
0:04:50 > 0:04:55- Hello.- Hi, Kirsty. So, Kirsty, you're in the WI, aren't you?
0:04:55 > 0:04:58Yes, I'm president of Seven Hills WI in Sheffield
0:04:58 > 0:05:02and our average age is about 32, so we're quite a little bit younger
0:05:02 > 0:05:05- than some other more established WIs.- And do you like cooking?
0:05:05 > 0:05:06Yeah, I love cooking.
0:05:06 > 0:05:08We're a very foodie group and we take part
0:05:08 > 0:05:11in Sheffield Food Festival every year,
0:05:11 > 0:05:13we do a best in show competition and we judge that.
0:05:13 > 0:05:16- Are you braced for today? - I can't wait.
0:05:17 > 0:05:20In the kitchen, Michael is perfecting
0:05:20 > 0:05:22the flavours in his raw langoustine,
0:05:22 > 0:05:24which Marcus felt was under-seasoned.
0:05:24 > 0:05:26Don't put any more in, that's enough.
0:05:26 > 0:05:30It'll be all right, but don't put any more in.
0:05:30 > 0:05:33Next, he works on the gin sour cocktail,
0:05:33 > 0:05:36which is decanted into bags and fitted with a straw.
0:05:37 > 0:05:40He starts to plate up lavender puree,
0:05:40 > 0:05:43melon balls for extra texture,
0:05:43 > 0:05:48salted cucumber and the langoustine tartare.
0:05:48 > 0:05:51- Next, edible flowers. - Can I do anything, mate?
0:05:51 > 0:05:54Yeah, can you grab that ham fat, mate?
0:05:54 > 0:05:58Tim adds ham fat and blowtorches to melt.
0:05:58 > 0:06:02Michael's avant-garde approach to food applies to presentation too.
0:06:03 > 0:06:07His serving plate and gin cocktail will sit in a giant white egg,
0:06:07 > 0:06:10lined with images of his friends and family,
0:06:10 > 0:06:15representing the title of this dish, Everyone I Ever Ate With.
0:06:15 > 0:06:17Cheers, mate.
0:06:19 > 0:06:21- Good heavens!- Wow!
0:06:21 > 0:06:25- The circus is coming to town.- Wow!
0:06:25 > 0:06:32The food looks truly disgusting, but you know what? I love the pictures.
0:06:32 > 0:06:34The idea of eating as a community,
0:06:34 > 0:06:37eating as a family, does honour the brief.
0:06:37 > 0:06:39Do you think the penny will drop with them on that one?
0:06:39 > 0:06:41There's certainly a link to family values there.
0:06:41 > 0:06:43I hope that's picked up.
0:06:43 > 0:06:45- PRUE:- This gin thing is utterly delicious.
0:06:45 > 0:06:47Mmm, it's good!
0:06:47 > 0:06:50The structure of the egg might be a little bit impractical.
0:06:50 > 0:06:52Why is it impractical?
0:06:54 > 0:06:57- Did you up the gin? - I actually tripled the gin.
0:06:57 > 0:06:59Firstly, for Marcus, but secondly, to try and get them drunk
0:06:59 > 0:07:01to see if I can get some high scores out of them.
0:07:01 > 0:07:04You've got a slight crunchiness in the cucumber.
0:07:04 > 0:07:08The rest of the textures are all quite soft to the point of mushy.
0:07:08 > 0:07:11The langoustine is beautifully seasoned.
0:07:11 > 0:07:13I think it's really well-balanced, I like it.
0:07:13 > 0:07:16I think those changes have got to get me a better mark than a four.
0:07:16 > 0:07:17I think so as well, Michael.
0:07:17 > 0:07:21I'm not quite getting the WI element of it.
0:07:21 > 0:07:24I think one of the things, already, about Michael's cooking
0:07:24 > 0:07:29is that we are going to have to be very lateral about how we see it.
0:07:29 > 0:07:32You know, that's not suitable for a banquet.
0:07:33 > 0:07:38We can't have guests with their heads buried in a three-foot egg.
0:07:41 > 0:07:44Tim is next with Preserving The Past,
0:07:44 > 0:07:47a risky twist on the basic ham, egg and chips,
0:07:47 > 0:07:50with a presentation inspired by WI pioneer Adelaide Hoodless.
0:07:54 > 0:07:57Veteran Marcus scored it eight points in the week,
0:07:57 > 0:08:00saying the addition of a sauce would take it to another level.
0:08:00 > 0:08:03- Have you taken on board any of the comments from Marcus?- Yeah, I have.
0:08:03 > 0:08:05The comment from Marcus about the addition of the ham stock,
0:08:05 > 0:08:08I thought about that originally when I did the dish.
0:08:08 > 0:08:10I didn't put it on and I'm going to give it a whirl,
0:08:10 > 0:08:13just to give it a boost of that ham flavour.
0:08:14 > 0:08:16Tim's simple starter
0:08:16 > 0:08:19hinges on executing every element to perfection.
0:08:22 > 0:08:25To a serving plate, he adds compressed tomato,
0:08:25 > 0:08:28mustard garnish and pickled onion.
0:08:28 > 0:08:33He pipes onion jam onto gaufrette potato chips and plates.
0:08:35 > 0:08:41He sprinkles pork crackling onto the ham hock, seasons the egg
0:08:41 > 0:08:43and tops with maple jelly and chives.
0:08:43 > 0:08:46There are some mustard frills in the fridge behind me.
0:08:46 > 0:08:48- Can you grab them out, please?- Yeah.
0:08:48 > 0:08:51Finally, his new addition of ham stock sauce
0:08:51 > 0:08:54to intensify the flavour and a salad garnish
0:08:54 > 0:08:58with a presentation inspired by the home economy textbook
0:08:58 > 0:09:01written by WI pioneer Adelaide Hoodless.
0:09:01 > 0:09:06I remember having the shakes on the first day. I've got them again today!
0:09:08 > 0:09:09Ooh, it's a book!
0:09:09 > 0:09:12Wow!
0:09:18 > 0:09:20I think it's a bit of a sexist remark.
0:09:20 > 0:09:22You wouldn't be able to make it today, cos, Kirsty,
0:09:22 > 0:09:24this is the woman who started the WI, isn't she?
0:09:24 > 0:09:27Yeah, definitely, and I think that, back at that time,
0:09:27 > 0:09:30women's place was in the home and really part of the community.
0:09:30 > 0:09:33Marcus said you made a main course into a starter.
0:09:33 > 0:09:35- Do you think the judges will get that?- I think so, yeah.
0:09:35 > 0:09:37There is a real refinement in there.
0:09:37 > 0:09:39There's a real lightness of touch with it.
0:09:39 > 0:09:42The maple syrup disc actually goes remarkably well with the egg.
0:09:42 > 0:09:44For me, it's slightly too sweet
0:09:44 > 0:09:48and the other thing is, I think it's too big for a first course.
0:09:48 > 0:09:50It's that ham and egg and chips classic,
0:09:50 > 0:09:51but it's the ultimate level of it
0:09:51 > 0:09:53and that's kind of like what the WI is about.
0:09:53 > 0:09:55It's home cooking, but it's the best it can be.
0:09:55 > 0:09:58Ham sauce - do you thing that's going to give you
0:09:58 > 0:09:59an extra couple of points?
0:09:59 > 0:10:01- It's just got that real meaty flavour.- Yeah.
0:10:01 > 0:10:03It's going to add something else.
0:10:03 > 0:10:06I think the ham hock is actually the central character here
0:10:06 > 0:10:08in this little drama.
0:10:08 > 0:10:09This is top drawer cooking.
0:10:15 > 0:10:18Next is the fish course.
0:10:18 > 0:10:21Michael is first with his interpretation of fish and chips,
0:10:21 > 0:10:22called...
0:10:24 > 0:10:26Inspired by his industrial hometown
0:10:26 > 0:10:29and the WI's pioneering support of women's rights.
0:10:29 > 0:10:34Veteran Marcus felt the dish was well executed and memorable,
0:10:34 > 0:10:36scoring it eight points.
0:10:36 > 0:10:39Your first course was that turnaround dish, wasn't it?
0:10:39 > 0:10:42Are you going to change anything? Do you really need to?
0:10:42 > 0:10:44No, fairly confident with it, so I'm going to send it as it is,
0:10:44 > 0:10:46cook it as best as I can.
0:10:47 > 0:10:49He starts by scorching baby gem lettuce
0:10:49 > 0:10:52then sprays the canvas serving platter
0:10:52 > 0:10:55with his Japanese cod dashi and squid ink sauce
0:10:55 > 0:11:00to represent the dark, industrial landscape of his hometown.
0:11:00 > 0:11:02But he's almost out of time.
0:11:02 > 0:11:05- Sorry, Tim, I'm in the- BLEEP. - Right, I'm here now, mate.
0:11:05 > 0:11:08Michael calls on Tim to give a helping hand.
0:11:09 > 0:11:12He adds the scorched lettuce to the canvas
0:11:12 > 0:11:16and places cod loin onto a ceramic hand, which, for Michael,
0:11:16 > 0:11:20symbolises women's emancipation,
0:11:20 > 0:11:23followed by shredded crispy potato.
0:11:23 > 0:11:26He tops with squid ink and vinegar powder
0:11:26 > 0:11:28to replicate salt and vinegar flavours
0:11:28 > 0:11:32and Tim adds the gold-sprayed shoots.
0:11:32 > 0:11:36Michael completes the dish with another drizzle of cod dashi.
0:11:38 > 0:11:40When Marcus judged this,
0:11:40 > 0:11:43he mentioned that there wasn't a strong connection he could see with my hometown,
0:11:43 > 0:11:46so I've made some little cards so the judges can see it.
0:11:46 > 0:11:49You've got the coastal town where I'm from and on the other side, myself and my nan.
0:11:51 > 0:11:56- Wow! It's like a bit of sculpture. - It is a bit of sculpture.
0:11:59 > 0:12:02I do know it tastes like fish and chips.
0:12:02 > 0:12:04We get the salt and the vinegar
0:12:04 > 0:12:07- already on the bits of potato, it's really nice.- We do.
0:12:07 > 0:12:09I hope that when they smell that vinegar
0:12:09 > 0:12:11and that really heavy cod taste,
0:12:11 > 0:12:13that they understand the link I've gone with.
0:12:13 > 0:12:16I need to understand about the two-fingered salute.
0:12:16 > 0:12:18I know it is a kind of a "rock on" sign,
0:12:18 > 0:12:21but I'm guessing with the words, the emancipation, liberation,
0:12:21 > 0:12:23a bit of something there about equal rights for women
0:12:23 > 0:12:25and the part the WI has played
0:12:25 > 0:12:27in changing the status of women in society.
0:12:27 > 0:12:32It's a most enchanting picture of Michael as a very small boy.
0:12:32 > 0:12:35That kind of brings the whole dish together, that he's really
0:12:35 > 0:12:38still thinking about the importance of women in the family.
0:12:38 > 0:12:41- Do you think the judges will grasp the concept of it more?- I hope so.
0:12:41 > 0:12:42The addition of the little picture,
0:12:42 > 0:12:44I think anyone looking at that
0:12:44 > 0:12:46will be able to see that, or I certainly hope.
0:12:46 > 0:12:47I think this is outstanding,
0:12:47 > 0:12:49because I think what Michael has done here
0:12:49 > 0:12:51is really grasp the nature of the competition.
0:12:51 > 0:12:54I mean, he's ticked every box and underneath it at all,
0:12:54 > 0:12:57he can really cook. The cod is beautifully cooked.
0:12:57 > 0:13:00I think it's delicious!
0:13:00 > 0:13:03It's certainly brave in front of you two very conservative people.
0:13:03 > 0:13:06- Absolutely! - It's very difficult to fault it.
0:13:10 > 0:13:13Tim's luxurious Sole Jubilee fish dish is based on a recipe
0:13:13 > 0:13:17created in honour of the Queen's Silver Jubilee
0:13:17 > 0:13:20and is inspired by the Queen's role in the WI.
0:13:20 > 0:13:24Veteran Marcus was critical of the pastry topping,
0:13:24 > 0:13:26but scored it an eight for its delicious flavours.
0:13:26 > 0:13:28Marcus had touched on your puff pastry.
0:13:28 > 0:13:31- Is that something you're looking to change?- I need to get it right.
0:13:31 > 0:13:33- I don't think it had had enough time in the oven.- Yeah.
0:13:33 > 0:13:36So that would have given it that extra flakiness
0:13:36 > 0:13:38so I've just got them puffing earlier.
0:13:38 > 0:13:41He adds lemon sole mousse to his Dover sole fillets
0:13:41 > 0:13:46and cooks in the pan, then moves on to his scallop ceviche.
0:13:47 > 0:13:50To the sole fillets, he adds grated truffle
0:13:50 > 0:13:52then layers champagne leeks,
0:13:52 > 0:13:57the scallop ceviche and finely chopped chives.
0:13:59 > 0:14:01Can you take the puff out of the oven for me, Michael?
0:14:04 > 0:14:07Onto a plate commemorating the WI's centenary,
0:14:07 > 0:14:11Tim plates the Dover sole fillets, mushroom puree,
0:14:11 > 0:14:15lemon sorrel leaves and tops with puff pastry
0:14:15 > 0:14:21before pouring fish and creme fraiche sauce into serving jugs.
0:14:21 > 0:14:24The final touch - a crown and champagne.
0:14:29 > 0:14:31BLEEP!
0:14:32 > 0:14:35- Ah!- Mmm!
0:14:35 > 0:14:37- What is this dish called? - Sole Jubilee.
0:14:37 > 0:14:40The Queen is the most prominent lady in the country
0:14:40 > 0:14:43and also one of the most high-profile WI members there is.
0:14:43 > 0:14:46I hope that message has got through with this, you know?
0:14:46 > 0:14:50I assume this was a dish invented for the Queen's Jubilee.
0:14:50 > 0:14:53Yeah, but what's that got to do with the WI?
0:14:53 > 0:14:55The Queen is head of the Sandringham WI.
0:14:55 > 0:14:57Do you think I can wear her crown?
0:14:57 > 0:14:59I think Matthew looks very pretty in that crown.
0:14:59 > 0:15:01How will they look with the crowns on?
0:15:01 > 0:15:03I'm hoping they're having some fun,
0:15:03 > 0:15:06cos that's the whole point of that aspect, you know?
0:15:07 > 0:15:09It's rather good!
0:15:09 > 0:15:13My pastry is absolutely delicious.
0:15:13 > 0:15:16I would have preferred him, though, to have brushed it with egg yolk
0:15:16 > 0:15:19so there was a bit of a shine on it or something. It looked really dull.
0:15:19 > 0:15:22- The real dud note though is the scallops for me.- Over-lemony.
0:15:22 > 0:15:26With having Dover sole and truffle and scallops,
0:15:26 > 0:15:29is that the everyday nature of the WI?
0:15:29 > 0:15:31I think the leeks were great.
0:15:31 > 0:15:33I think the sole itself was really well cooked.
0:15:33 > 0:15:35I just think the dish is a bit boring.
0:15:35 > 0:15:39It's nice and, as we've said before, nice is not good enough!
0:15:39 > 0:15:42It's sole-less!
0:15:47 > 0:15:48At the halfway point,
0:15:48 > 0:15:51the chefs are moving on to their mains
0:15:51 > 0:15:53as the judges consider their scores.
0:15:53 > 0:15:55This feels like a slugfest, you know,
0:15:55 > 0:15:58one of the boxing matches between Ali and Frazier.
0:15:58 > 0:16:01I think, actually, both of them have shown considerable imagination,
0:16:01 > 0:16:04but also a lot of technical skill.
0:16:04 > 0:16:06The level of cooking and that attention to detail
0:16:06 > 0:16:08that the WI looks for, it was spot on.
0:16:08 > 0:16:10If those guys can do what they did
0:16:10 > 0:16:13with fish and chips and ham, egg and chips,
0:16:13 > 0:16:16just think what they'll do with main course.
0:16:16 > 0:16:21Tim is first with his chicken, spinach and artichoke dish,
0:16:21 > 0:16:23a modern take on a classic roast chicken dinner,
0:16:23 > 0:16:26a favourite of one of the WI's Calendar Girls.
0:16:26 > 0:16:29Marcus scored the Michelin-starred chef a disappointing six
0:16:29 > 0:16:31for overcooking the chicken.
0:16:31 > 0:16:33As you know, Mike, not my strongest course, this one, is it?
0:16:33 > 0:16:37So I've got to make sure that chicken is cooked bang on this time.
0:16:38 > 0:16:42Tim is under pressure to take his traditional chicken dish
0:16:42 > 0:16:46to new heights to win over the judges and WI guest judge Kirsty.
0:16:46 > 0:16:50- Hi, chefs.- Michael.- Hi!- Hi, Kirsty, I'm Tim.- Hi, nice to meet you.
0:16:50 > 0:16:53You're not what I was expecting for the president of the WI.
0:16:53 > 0:16:56- I thought you'd be much older, to be honest!- Steady, Tim.
0:16:56 > 0:16:59- I'm really shocked.- So, how have you found researching into the WI?
0:16:59 > 0:17:01It's been pretty awe-inspiring.
0:17:01 > 0:17:03Some of the things you guys have championed and stood for.
0:17:03 > 0:17:05Looking into it, what I do enjoy
0:17:05 > 0:17:07is that it's still a modern institution
0:17:07 > 0:17:09and there are still things that are relevant today.
0:17:09 > 0:17:13Yeah, it's about the classic skills, but also learning new ones
0:17:13 > 0:17:17and trying new things, which is something that I'm all for.
0:17:17 > 0:17:20- I'm really excited about your main course and your dessert.- Excellent!
0:17:20 > 0:17:23- Thank you.- See later. Bye!
0:17:25 > 0:17:29Tim starts by warming cos lettuce in the pan for his warm chicken salad
0:17:29 > 0:17:34and frying poached chicken breasts.
0:17:34 > 0:17:36That's a bit of extra sauce I've added to it
0:17:36 > 0:17:38with a bit of beurre noisette put through the chicken jus.
0:17:41 > 0:17:43That's real good.
0:17:43 > 0:17:48To a bowl, he adds the lettuce, white wine shallots,
0:17:48 > 0:17:51boiled artichokes and chicken thigh
0:17:51 > 0:17:55then drizzles with a roast chicken vinaigrette
0:17:55 > 0:17:57and places in a presentation tin.
0:17:58 > 0:18:02Then he glazes the chicken breast with chicken jus.
0:18:02 > 0:18:05To a hot serving plate, he adds Jerusalem artichoke puree
0:18:05 > 0:18:09and garlic spinach and the chicken breast.
0:18:09 > 0:18:12Happy with the chicken, Tim?
0:18:12 > 0:18:14Yeah, it's much better cooked.
0:18:14 > 0:18:18And, finally, a drizzle of extra gravy.
0:18:20 > 0:18:25- At least that one's not dry! - Neither are you!
0:18:30 > 0:18:32Thank you. Oh, I see!
0:18:32 > 0:18:35This is the Calendar Girls.
0:18:35 > 0:18:37A lot of people remember the naked calendar
0:18:37 > 0:18:39and the film that came out of it.
0:18:39 > 0:18:43I think the links to the Women's Institute are fairly visible to see.
0:18:43 > 0:18:45The quality of the chicken is great, it's well done.
0:18:45 > 0:18:47He's kept all the flavour in.
0:18:47 > 0:18:49Chicken breast is notoriously difficult
0:18:49 > 0:18:51and, actually, I think he's got it just right.
0:18:51 > 0:18:54I've cooked that chicken a lot better than I did for Marcus.
0:18:54 > 0:18:55Slightly under-seasoned, I think.
0:18:55 > 0:18:58The skin is not crisp, I hate the gravy being put on it,
0:18:58 > 0:19:01- which spoils the skin. - I have to disagree with you there.
0:19:01 > 0:19:04The flavours in the gravy are really, really good.
0:19:04 > 0:19:06It's safe, it's nice,
0:19:06 > 0:19:10but it's not zippy and exciting!
0:19:10 > 0:19:12It doesn't blow your mind or your taste buds..
0:19:12 > 0:19:15I think this is really good.
0:19:18 > 0:19:21Michael is next to put up a floral tribute to his mum, called...
0:19:25 > 0:19:27..featuring pork connective tissue
0:19:27 > 0:19:29and vegetables.
0:19:29 > 0:19:32It earned a ten from Marcus and the admiration of fellow chef Tim.
0:19:32 > 0:19:34- A big scoring course for you.- Yeah.
0:19:34 > 0:19:37- Hoping for the same again? - I certainly hope so.
0:19:37 > 0:19:39I'll try and get it as near-perfect as I can.
0:19:41 > 0:19:44He starts by pan-frying the pork connective tissue -
0:19:44 > 0:19:46a cut from the shoulder.
0:19:46 > 0:19:49I think it's the tastiest part of the pig,
0:19:49 > 0:19:52but I hope they're not too put off by the fat content in it.
0:19:52 > 0:19:55He then moves on to freezing flowers in liquid nitrogen
0:19:55 > 0:20:00for his presentation box, dedicated to his mum, a florist.
0:20:02 > 0:20:05To a Perspex sheet, he adds almond and garlic sauce
0:20:05 > 0:20:11and beetroot powder, followed by purple salt-baked potatoes.
0:20:11 > 0:20:16- So, anchovy over each of the potatoes.- No problem, bud.
0:20:16 > 0:20:19Tim lends a hand to plate up anchovies, sliced beetroot,
0:20:19 > 0:20:22vegetables and deep-fried pork skin.
0:20:25 > 0:20:27I'm hoping some of this rubs off on me.
0:20:27 > 0:20:31Michael adds slices of his pork connective tissue
0:20:31 > 0:20:33and blowtorches cured ham fat.
0:20:41 > 0:20:44That was a push, getting that out there. It's stunning, but...
0:20:46 > 0:20:47Wow!
0:20:48 > 0:20:52Oh, wow! Ha-ha, amazing!
0:20:52 > 0:20:55Well, I think this must be Michael's mum.
0:20:55 > 0:20:56And she's looking for a well-dressed man.
0:20:56 > 0:20:59I'm glad to see that go and, fingers crossed, the judges like it.
0:20:59 > 0:21:01What is that I'm eating?
0:21:01 > 0:21:04- That's the connective tissue. - It is delicious!
0:21:04 > 0:21:07It is an extraordinary explosion of colours and design,
0:21:07 > 0:21:10but actually, the flavours are quite harmonious.
0:21:10 > 0:21:12There are some very nice elements going on here.
0:21:12 > 0:21:14I don't know if it needs ALL of these elements.
0:21:14 > 0:21:16You happy with the cooking on that?
0:21:16 > 0:21:19I took it a little bit under to how I did it for Marcus.
0:21:19 > 0:21:23It's nice that it links to his mum and brings that personal touch
0:21:23 > 0:21:26- because the WI, it's a lot about family.- It's tremendously pretty.
0:21:26 > 0:21:29When you get into it, it tastes divine.
0:21:29 > 0:21:30I just can't fault it.
0:21:30 > 0:21:33Maybe this dish now will help my mum find a well-dressed man.
0:21:33 > 0:21:34I'm sure it will, man.
0:21:34 > 0:21:38I find it almost hard to believe that she does not have an admirer.
0:21:38 > 0:21:40Matthew, you need to make that call.
0:21:43 > 0:21:46In the kitchen, Tim is plating up his dessert, Frugal Flowers,
0:21:46 > 0:21:50a cheesecake inspired by the WI's thrifty ethos.
0:21:50 > 0:21:53Veteran Marcus scored it a respectable eight,
0:21:53 > 0:21:57but felt the edible flower garnish overpowered the dish.
0:21:58 > 0:22:00If I take some off this, it's not a bouquet any more.
0:22:00 > 0:22:02It's got to be a bunch of flowers.
0:22:02 > 0:22:06Maybe Marcus is right, maybe I've shot myself in the foot.
0:22:06 > 0:22:08He starts his floral presentation
0:22:08 > 0:22:10then preps the roses made from apple.
0:22:10 > 0:22:12I don't want to take my eye off the ball here,
0:22:12 > 0:22:14I've got to make sure this is executed properly.
0:22:14 > 0:22:16Now it's Michael's turn to help out Tim,
0:22:16 > 0:22:20plating up the cheesecake mix with an apple compote centre,
0:22:20 > 0:22:25then crumble, the apple roses,
0:22:25 > 0:22:28crystallised honey and apple balls.
0:22:28 > 0:22:31Tim grates black meringue onto the honey ice cream
0:22:31 > 0:22:35through a mould to give the stripes of a bumblebee.
0:22:35 > 0:22:39Next, pink meringue petals, black meringue antennae,
0:22:39 > 0:22:41a drizzle of honey
0:22:41 > 0:22:44and finally, honey tuile wings.
0:22:47 > 0:22:50Thanks, Mike.
0:22:52 > 0:22:56- Ooh!- Wow!- This is by far and away his prettiest looking dish.
0:22:56 > 0:23:00- Did that look good?- Yeah, it looked lovely.- Taste good?- I think so, Mike.
0:23:00 > 0:23:04The cheesecake mixture is delicious.
0:23:04 > 0:23:06I don't even like cheesecake and I like it.
0:23:06 > 0:23:09I think this honey ice cream is astonishing.
0:23:09 > 0:23:12- Honey is a really tricky thing to work with.- Isn't it?
0:23:12 > 0:23:14These are delicious.
0:23:14 > 0:23:16I love the link to the frugality of the WI, you know,
0:23:16 > 0:23:20creating flowers out of bits of the apple, I think that's fantastic.
0:23:20 > 0:23:23Hopefully the judges have seen the fun in that.
0:23:23 > 0:23:25I think you can't help but to find fun in the dessert.
0:23:25 > 0:23:27His imagination, actually, has matched his skill.
0:23:27 > 0:23:29Tim is really back in the race now.
0:23:33 > 0:23:36Michael's twist on a souffle called...
0:23:38 > 0:23:40..features unique flavours of pine and pear
0:23:40 > 0:23:43and takes its presentation from a cookbook
0:23:43 > 0:23:45by esteemed writer Marguerite Patten.
0:23:45 > 0:23:48To increase his chances of winning,
0:23:48 > 0:23:50Michael has tweaked one element.
0:23:52 > 0:23:55- You changed your ice cream. - I've compromised a little.
0:23:55 > 0:23:57I'm going to do two smaller quenelles,
0:23:57 > 0:23:58one with a little bit of salt
0:23:58 > 0:24:00and one with a little butter popcorn.
0:24:00 > 0:24:03So, a bit of Marcus and a bit of you. Brilliant!
0:24:03 > 0:24:06He works on his souffles and cooks in the oven,
0:24:06 > 0:24:10then into a hollowed-out cookbook, he plates up burnt white chocolate,
0:24:10 > 0:24:15chewy artichokes and sliced pear.
0:24:15 > 0:24:17Marguerite Patten was a serious lady.
0:24:17 > 0:24:19Do you think this is good enough to go in her cookbook?
0:24:19 > 0:24:23I honestly wouldn't like to say. I guess there's only one that can.
0:24:23 > 0:24:26Next, the salted caramel and popcorn ice cream -
0:24:26 > 0:24:31one scoop with reduced salt and the other with extra popcorn.
0:24:31 > 0:24:34Michael adds chunks of souffle to the plate
0:24:34 > 0:24:38followed by chocolate-dipped artichoke skins.
0:24:38 > 0:24:41OK, Tim, go as quick as humanly possible.
0:24:42 > 0:24:44They have to wear the 3D glasses.
0:24:44 > 0:24:47It doesn't taste the same without them.
0:24:48 > 0:24:51- Well done, mate, that's stunning. - Thank you.- Well done.
0:24:54 > 0:24:57There are very nice words in praise of Marguerite Patten.
0:24:57 > 0:24:59I've got fond memories of cooking recipes
0:24:59 > 0:25:01from Marguerite Patten's book.
0:25:01 > 0:25:05It's quite clever because you can see the print far better
0:25:05 > 0:25:06with the specs on.
0:25:06 > 0:25:08I think it's really interesting,
0:25:08 > 0:25:10the fact that he's ripped up the souffle.
0:25:10 > 0:25:12One of the things I love most
0:25:12 > 0:25:14is when you get a traditional souffle ramekin,
0:25:14 > 0:25:17you cut a hole in it, you put the ice cream in.
0:25:17 > 0:25:20It's one of those beautiful moments in eating.
0:25:20 > 0:25:23You think the judges will get the broken souffle?
0:25:23 > 0:25:24It is certainly a risk.
0:25:24 > 0:25:27I would imagine they will be expecting, possibly wanting,
0:25:27 > 0:25:30an old school ramekin and a baked souffle.
0:25:30 > 0:25:32I really like these artichoke almost like gums,
0:25:32 > 0:25:34I think they're really interesting.
0:25:34 > 0:25:36They're REALLY chewy.
0:25:36 > 0:25:41I do think the ice cream is too salty.
0:25:41 > 0:25:44I did prefer my original, even though it was heavily salty,
0:25:44 > 0:25:46and I think that works.
0:25:46 > 0:25:48I don't think it's entirely successful.
0:25:48 > 0:25:52I think Tim just edged him a little bit there in the dessert.
0:25:55 > 0:25:57Mate, I'm so relieved to get all that over with.
0:25:57 > 0:26:00Yeah, well, I think my expression says it all, really!
0:26:00 > 0:26:02It's a really tough choice.
0:26:02 > 0:26:06One is this precise, rhythm, balance on a plate
0:26:06 > 0:26:08and the other one is just rock 'n' roll.
0:26:08 > 0:26:11- I think we've done the North East really proud.- Me too.
0:26:11 > 0:26:14Tim's been very much about the history of the WI,
0:26:14 > 0:26:16the high standards of the WI,
0:26:16 > 0:26:18whereas Michael has really thought about
0:26:18 > 0:26:20the personal connection to women in the family.
0:26:20 > 0:26:22I have no idea, really, at the moment.
0:26:22 > 0:26:25Which one do we all feel should be the one to go through?
0:26:32 > 0:26:34Welcome, Chefs!
0:26:34 > 0:26:37It's the first time in the competition for both of you.
0:26:37 > 0:26:38How have you found it?
0:26:38 > 0:26:40Hard!
0:26:40 > 0:26:45- Ultra stressful!- It's been enjoyable and I genuinely didn't expect that.
0:26:48 > 0:26:49I'm very pleased to hear.
0:26:49 > 0:26:52It's been an absolutely fascinating day for us,
0:26:52 > 0:26:56but I'm sure you wish to know who has actually won.
0:27:00 > 0:27:04So, I can tell you that the chef who will be going through
0:27:04 > 0:27:06to represent the North East is...
0:27:12 > 0:27:14..Michael.
0:27:17 > 0:27:18Well done, mate.
0:27:18 > 0:27:20You cooked your socks off. Well done.
0:27:20 > 0:27:23- You look a bit surprised.- Yeah!
0:27:23 > 0:27:28- Sorry.- Tim, this must be a shock and a disappointment to you.
0:27:28 > 0:27:30It's a disappointment. A shock? No, I wouldn't say that.
0:27:30 > 0:27:33I'm chuffed for him, cos he's cooked some great dishes.
0:27:33 > 0:27:37Michael, it was your fish dish that really kicked off your menu.
0:27:37 > 0:27:39An astonishing thing to look at,
0:27:39 > 0:27:42but a sublime dish to eat and I give it a ten.
0:27:42 > 0:27:45Well, we all gave it a ten, in actual fact, Michael,
0:27:45 > 0:27:49cos it was really creative, really well done.
0:27:49 > 0:27:51- Thank you very much. - Tim, I loved your pudding.
0:27:51 > 0:27:53That was just an amazing dish, it really was.
0:27:53 > 0:27:56Tim, you've taken the high standards of the WI
0:27:56 > 0:27:58and really showed that in your cooking,
0:27:58 > 0:28:01but Michael, your concepts were extraordinary so well done.
0:28:01 > 0:28:05- You both deserve a very, very big drink.- Well done, mate.- Thanks.
0:28:08 > 0:28:10'I had no idea.'
0:28:10 > 0:28:13I was confident in my cooking, but wasn't confident the judges
0:28:13 > 0:28:17would understand me or where I was coming from.
0:28:17 > 0:28:20Obviously I'm disappointed. It would have been great to go through,
0:28:20 > 0:28:22but there's only one winner and Michael's that bloke.
0:28:22 > 0:28:24Cheers, Tim. It's been an absolute pleasure.
0:28:24 > 0:28:27Well done, Mike. I've really enjoyed it. Well done!
0:28:27 > 0:28:29I hope, now I have the chance to go through to the banquet,
0:28:29 > 0:28:31that I can get there and get my dish on,
0:28:31 > 0:28:32not just for me, but for Tim.
0:28:32 > 0:28:34Let's have some man love.