0:00:03 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three of the North West's most exciting chefs -
0:00:10 > 0:00:13ambitious returning contender Mark Ellis...
0:00:13 > 0:00:15- I'm coming for you. - Bring it on, Mark.
0:00:15 > 0:00:19..Michelin-trained young gun Matt Worswick...
0:00:19 > 0:00:21I need to do it right and do it well, chef.
0:00:21 > 0:00:24..and award-winning executive chef Eve Townson...
0:00:24 > 0:00:27I am really focused. I'm absolutely gunning for this one.
0:00:27 > 0:00:30..are competing for the chance to cook at a banquet
0:00:30 > 0:00:33marking 100 years of the Women's Institute
0:00:33 > 0:00:35at London's historic Drapers' Hall.
0:00:37 > 0:00:41Yesterday, Matt extended his lead further by scoring
0:00:41 > 0:00:44the perfect ten for his lamb dish.
0:00:44 > 0:00:47- That's the first ten I have given. - Wow.- Well done.
0:00:47 > 0:00:50But the main course spelt meltdown for Eve...
0:00:51 > 0:00:54- Eve, you are behind.- My pie hasn't even gone in the oven yet.
0:00:55 > 0:00:59..while returning chef Mark got his highest score so far.
0:00:59 > 0:01:00I am giving you a seven.
0:01:00 > 0:01:04There is only one person going home tomorrow, so...
0:01:04 > 0:01:07Today's dessert course is their last chance at success.
0:01:07 > 0:01:10As time creeps on, I think I am getting more and more pressured.
0:01:10 > 0:01:12Getting a bit warm, this kitchen.
0:01:12 > 0:01:15Eve needs to up her game to stay in second place...
0:01:15 > 0:01:18I don't think I could face Sat if I'm not on time again.
0:01:18 > 0:01:21..and Mark has to plate up perfection or he is going home.
0:01:21 > 0:01:23Make or break time for me.
0:01:23 > 0:01:27- BLEEP!- It is just proving a bit difficult.
0:01:40 > 0:01:44This year, the chefs are celebrating 100 years of the Women's Institute,
0:01:44 > 0:01:47honouring generations of impeccable home cooks
0:01:47 > 0:01:50who helped shape British cuisine.
0:01:51 > 0:01:55They have researched the rich history of the institution...
0:01:55 > 0:01:56Pleasure to meet you.
0:01:56 > 0:01:59Let me introduce two more members of our WI.
0:01:59 > 0:02:01So, ladies...
0:02:01 > 0:02:04..and taken inspiration from the women in their own families...
0:02:04 > 0:02:06If their taste buds are right, they will love it.
0:02:06 > 0:02:11..transforming British classics into dishes fit for a feast.
0:02:11 > 0:02:15You've got them past me and I'm sure you'll get them past the judges too.
0:02:16 > 0:02:20Judging them all week is Sat Bains. A holder of two Michelin stars
0:02:20 > 0:02:24and a former banquet champion, he expects perfection.
0:02:24 > 0:02:28This week has been a rollercoaster - threes, fives, seven,
0:02:28 > 0:02:31a perfect ten. So anything can happen in there - it is not over yet.
0:02:33 > 0:02:36So, we're onto the dessert course now. How are you feeling?
0:02:36 > 0:02:39Are you still flying high? Ten from Sat.
0:02:39 > 0:02:40I'm absolutely over the moon
0:02:40 > 0:02:43but I've got to concentrate on my next course.
0:02:43 > 0:02:46I think my dessert might be one of my strongest dishes.
0:02:46 > 0:02:49My dessert is good. The timing on this is essential.
0:02:49 > 0:02:51I think Sat has been quite lenient with you
0:02:51 > 0:02:54with your timing so far. I am banking on you stumbling today, Eve.
0:02:54 > 0:02:56- I'm coming for you. - Bring it on, Mark!
0:02:59 > 0:03:01First up is Matt Worswick,
0:03:01 > 0:03:05who headed up a Michelin-starred kitchen at the age of just 26.
0:03:05 > 0:03:07He extended his lead yesterday,
0:03:07 > 0:03:11scoring the highest mark of the week with a ten for his main.
0:03:11 > 0:03:14Today, his confidence is high.
0:03:14 > 0:03:17The dessert course is my favourite course.
0:03:17 > 0:03:19I've got the few tricks up my sleeve, so if I get
0:03:19 > 0:03:22the food right, it's going to look really good, hopefully,
0:03:22 > 0:03:24so I'll get a good score again off Sat.
0:03:24 > 0:03:26Matt, how are you?
0:03:26 > 0:03:29- I am very well, thank you. - Big score last round.- Yeah.
0:03:29 > 0:03:32- How are you feeling? - I'm made up, to be honest with you.
0:03:32 > 0:03:36The dish is called Grandma's Humble Apple Crumble.
0:03:36 > 0:03:38So from ten out of ten you are just going to peter off
0:03:38 > 0:03:40and do a little apple crumble, is that right?
0:03:40 > 0:03:42No, it is not quite as it seems.
0:03:42 > 0:03:45I have based it around my grandmother's recipe for her
0:03:45 > 0:03:49apple crumble but again, a gastronomic twist.
0:03:49 > 0:03:50I'm going to do an apple compote.
0:03:50 > 0:03:55I'm going to make a spiced bread and half of I'm going to dehydrate
0:03:55 > 0:03:58and that is going to be a take on the crumble topping.
0:03:58 > 0:04:01The other half, I am going to make a spiced bread puree.
0:04:01 > 0:04:04I'm going to pickle some apples,
0:04:04 > 0:04:06I'm going to make a cider brandy ice cream.
0:04:06 > 0:04:08OK. So you are basically going to try
0:04:08 > 0:04:11and elevate your gran's recipe for apple crumble.
0:04:11 > 0:04:14With the way I have constructed it, it is a bit of fun,
0:04:14 > 0:04:17it's a bit of humour and I think that comes through the dish.
0:04:17 > 0:04:19OK. Can't wait to see it.
0:04:19 > 0:04:21'I think Matt's playing on the words.
0:04:21 > 0:04:24'It's not going to be what we think it is going to be,'
0:04:24 > 0:04:28but hopefully it is going to be an elevation there, that you go, "Wow."
0:04:29 > 0:04:33Next up, award-winning executive chef Eve Townson.
0:04:33 > 0:04:35In second place on 18 points,
0:04:35 > 0:04:37Eve has faced criticism from Sat
0:04:37 > 0:04:40for a lack of refinement in her cooking,
0:04:40 > 0:04:43so her dessert needs to be perfect today.
0:04:43 > 0:04:45I have got to get it up on time,
0:04:45 > 0:04:48I've got to make sure that all the elements are all coming together.
0:04:48 > 0:04:50There has to be a woman in that judges' chamber
0:04:50 > 0:04:51and obviously it has to be me.
0:04:52 > 0:04:55- Eve, how are we?- I'm OK.
0:04:55 > 0:04:57So, tell me the inspiration behind the dish, and what is it called?
0:04:57 > 0:05:00- It is called Lancashire Bobbin.- OK.
0:05:00 > 0:05:02Lancashire - it was well known for cotton mills.
0:05:02 > 0:05:05My husband's grandma worked in the cotton mills and also,
0:05:05 > 0:05:08you know, it is a craft. The WI are keen crafters.
0:05:08 > 0:05:11I'm going to make a white chocolate mousse which is going to
0:05:11 > 0:05:14- be set in the shape of a cotton bobbin.- OK.
0:05:14 > 0:05:17- So the bobbin is going to have some cotton on it?- It is.
0:05:17 > 0:05:20I am going to spin some isomalt and then I'm also going to do
0:05:20 > 0:05:23some more cotton with the blackberry puree.
0:05:23 > 0:05:25Then I'm also going to do a blackberry sorbet
0:05:25 > 0:05:27that I'm going to serve on the side.
0:05:27 > 0:05:31- The milk chocolate here is for the base of my cotton bobbin.- OK.
0:05:31 > 0:05:35I'm going to mix that with some toasted cereal in caramel.
0:05:35 > 0:05:39For another base, I'm going to mix with some hazelnut praline
0:05:39 > 0:05:42- and also some feuilletine. - Matt, are you worried?
0:05:42 > 0:05:45It's a complicated box, lots of tricks.
0:05:45 > 0:05:47Tempering chocolate, it is never easy.
0:05:47 > 0:05:50You're just trying to worry her, aren't you? Pack it in!
0:05:50 > 0:05:54- He is just doing an apple crumble. - I know, exactly - plain sailing.
0:05:54 > 0:05:56'I'm concerned for Eve because she has given herself
0:05:56 > 0:05:58'so much to do with this dessert.
0:05:58 > 0:06:00'If it goes well it is going to be incredible,'
0:06:00 > 0:06:02but if any of the elements don't work,
0:06:02 > 0:06:04she could crumble like she has done in the past.
0:06:06 > 0:06:09Finally, returning contender Mark Ellis,
0:06:09 > 0:06:13who is in last place on 15 points after a disappointing week.
0:06:13 > 0:06:16He knows today only a top score will prevent him
0:06:16 > 0:06:19falling at the first hurdle, just like last year.
0:06:19 > 0:06:21I came into this competition with the goal of getting
0:06:21 > 0:06:23through to the judging chamber this year.
0:06:23 > 0:06:26It's still a possibility, I'm just going to have to give it my all
0:06:26 > 0:06:29and hope the pressure gets to Eve more than it gets to me.
0:06:29 > 0:06:32- Mark, how are you feeling? - Erm, a little bit less stressed.
0:06:32 > 0:06:35I've got nothing to lose so I have got everything to play for.
0:06:35 > 0:06:37Tell me what is in the box, the name of the dish
0:06:37 > 0:06:38and what is the inspiration is behind it?
0:06:38 > 0:06:40OK. The name of the dish is Save The Bees.
0:06:40 > 0:06:43The WI support many good causes, the most recent being
0:06:43 > 0:06:47Save The Honeybee, so I wanted to do a real celebration of honey.
0:06:47 > 0:06:51So I am going to make a lemon spotted dick.
0:06:51 > 0:06:53I'm going to make a raspberry jam
0:06:53 > 0:06:57and I'm going to enrich it with an eau de vie raspberry liqueur.
0:06:57 > 0:06:59I have got some fantastic bee pollen which is going to go
0:06:59 > 0:07:04into a yoghurt mousse and I'm going to make a milk and honey ice cream.
0:07:04 > 0:07:09- OK. Guys, are you worried?- I love honey, so I'm keen to taste it.
0:07:09 > 0:07:12I think it will be quite a traditional dish.
0:07:12 > 0:07:15I think the WI can associate with it, so it's a bit worrying,
0:07:15 > 0:07:16if he pulls it off.
0:07:18 > 0:07:22SAT: Steaming a sponge suet... These things are quite heavy, so you need
0:07:22 > 0:07:25something like the raspberries and the lemon to cut through it.
0:07:25 > 0:07:27The balance here is crucial.
0:07:31 > 0:07:33With only two chefs cooking for the judges tomorrow,
0:07:33 > 0:07:37Eve and Mark know they have a battle on their hands.
0:07:37 > 0:07:39Are you two guys feeling the pressure, then?
0:07:39 > 0:07:43Make or break time for me. It's either impress Sat or I'm home.
0:07:44 > 0:07:47Matt is doing a twist on his grandma's apple crumble.
0:07:47 > 0:07:52He will use spiced bread as a puree and as the crumble topping.
0:07:52 > 0:07:56To make the bread, Matt combines butter with sugar, spices,
0:07:56 > 0:07:57plain and rye flours.
0:07:59 > 0:08:03He then adds orange and lemon zest and the milk
0:08:03 > 0:08:06and honey mixture before baking.
0:08:06 > 0:08:08Matt, are you doing an apple crumble?
0:08:08 > 0:08:10Quite a simple thing to do, but, I mean,
0:08:10 > 0:08:13simplicity sometimes is the hardest thing to do, isn't it?
0:08:13 > 0:08:15To do well, yeah. Definitely.
0:08:16 > 0:08:19Mark starts making his spotted dick,
0:08:19 > 0:08:24combining fresh beef suet with flour, baking powder, caster sugar,
0:08:24 > 0:08:30currants and milk, before adding lemon zest ready to steam.
0:08:30 > 0:08:33It is quite an old-school dish - I have never seen it on a menu.
0:08:33 > 0:08:34Is there a reason why...?
0:08:34 > 0:08:37When it is done wrong, it can be really, really heavy,
0:08:37 > 0:08:38so it is a little bit of a risk.
0:08:38 > 0:08:41I got the recipe out of the Women's Institute cookbook,
0:08:41 > 0:08:43so if they don't like it, it's their own recipe.
0:08:47 > 0:08:49Across the kitchen, Eve is under pressure
0:08:49 > 0:08:52to plate up an elegant dessert on time
0:08:52 > 0:08:54or she is going home today.
0:08:56 > 0:08:59She works on the white chocolate mousse for the bobbin element
0:08:59 > 0:09:02of her dish, representing the Lancashire cotton mills
0:09:02 > 0:09:04and the crafts of the WI.
0:09:04 > 0:09:07- Are you going to be on time today? - I certainly hope so, Mark.
0:09:07 > 0:09:10I don't think I could face Sat if I'm not on time again,
0:09:10 > 0:09:11I'm just going to go home.
0:09:13 > 0:09:17Next, Eve begins tempering dark chocolate to make some scissors.
0:09:17 > 0:09:20Is that a risk in your dessert, Eve, tempering chocolate?
0:09:20 > 0:09:21It is just a little cheeky garnish.
0:09:21 > 0:09:24I can't see the appeal of a pair of chocolate scissors.
0:09:24 > 0:09:27It all fits the brief, Mark, it all fits the brief. Wait and see.
0:09:27 > 0:09:29If I can pull off this dessert,
0:09:29 > 0:09:31hopefully I will fly past Mark today.
0:09:31 > 0:09:34I've not had the best of weeks but I certainly wouldn't take on
0:09:34 > 0:09:37my last course tempering chocolate in the heat of this kitchen.
0:09:37 > 0:09:38I think that was a very unwise move.
0:09:40 > 0:09:44Eve works on her isomalt, a sugar substitute which she melts down
0:09:44 > 0:09:48in order to spin into a fine thread using a customised drill.
0:09:48 > 0:09:50Wow, a bit of DIY?
0:09:51 > 0:09:54That's my turning tool for my cotton.
0:09:54 > 0:09:57I'm just getting my isomalt ready now
0:09:57 > 0:09:59and then I'm just going to start spinning it,
0:09:59 > 0:10:02and as it goes round, it's just going to make the cotton.
0:10:02 > 0:10:06- And how are you doing for time? Are you on top?- I'm really focused.
0:10:06 > 0:10:08I'm absolutely gunning for this one.
0:10:08 > 0:10:13Last-placed Mark is making ice cream flavoured with acacia honey
0:10:13 > 0:10:15to tie in with his Save The Bees-themed dish.
0:10:16 > 0:10:21Matt is also making ice cream. His is flavoured with cider brandy.
0:10:23 > 0:10:26Next, he begins another modern element for his apple dish.
0:10:26 > 0:10:29You know, most people chop the apples.
0:10:29 > 0:10:31- These are pickled.- Oh!
0:10:33 > 0:10:36Matt adds his balled apples to a pickling liquor
0:10:36 > 0:10:39made from apple juice, cider, white wine vinegar,
0:10:39 > 0:10:41sugar and fresh thyme.
0:10:42 > 0:10:45So, are you feeling a bit peckish over there, Matt?
0:10:45 > 0:10:48Could you not wait for your dessert to be ready or are you just
0:10:48 > 0:10:50waiting to pass an apple onto the teacher?
0:10:50 > 0:10:52Well, he has already given me a ten, so I don't know what else
0:10:52 > 0:10:55I can do to please him, to be honest with you!
0:10:55 > 0:10:56He's over there having a laugh!
0:10:59 > 0:11:02To find the perfect ingredients for his dessert,
0:11:02 > 0:11:05Matt is meeting up with apple expert Clippy McKenna,
0:11:05 > 0:11:08who has been working with apples for the last seven years.
0:11:08 > 0:11:11I am doing my grandmother's original apple crumble recipe
0:11:11 > 0:11:13and I need to find the right apple.
0:11:13 > 0:11:15So, we have got a lovely Bramley.
0:11:15 > 0:11:18- Look at this whopper.- And what characteristics has this got?
0:11:18 > 0:11:20It is very sharp, acidic.
0:11:20 > 0:11:23They marry really well with lots of flavours, so a really good cooker.
0:11:23 > 0:11:26The next one is the Indared.
0:11:26 > 0:11:30These are great for cooking with and these store for absolutely ages.
0:11:30 > 0:11:31Really?
0:11:31 > 0:11:35This is the Adams Pearmain. My God, these taste amazing!
0:11:35 > 0:11:40- That's great.- This one is aromatic, so quite nutty, like, almond-y.
0:11:40 > 0:11:43Which apple do you think is the ultimate apple for an apple crumble?
0:11:43 > 0:11:47- I love these two.- A Bramley and a Pearmain?- Yeah, I think so.
0:11:47 > 0:11:50And the taste will be completely different.
0:11:50 > 0:11:51- That's what I'm after, I think.- Yeah.
0:11:53 > 0:11:58Granny Worswick's apple crumble has been a family favourite for decades,
0:11:58 > 0:12:00something Matt's dad remembers.
0:12:00 > 0:12:03She used to pick the apples in the mornings, make the crumble.
0:12:03 > 0:12:06- In the afternoon, it was gone. - Really?- Really.
0:12:06 > 0:12:09It was that special, it didn't last long.
0:12:09 > 0:12:12Matt has made his take on the dessert for his mum,
0:12:12 > 0:12:14dad and wife Eva to sample.
0:12:14 > 0:12:16- Delicious.- Yeah?
0:12:16 > 0:12:18Mmm, amazing.
0:12:18 > 0:12:19Fantastic - takes me back.
0:12:19 > 0:12:22- You think Grandma would be happy with it?- I'm sure she would.
0:12:22 > 0:12:26- She would be very proud. - That's good. Thank you very much.
0:12:28 > 0:12:32Back in the kitchen, Matt moves on to making an apple compote.
0:12:32 > 0:12:35But his laid-back demeanour has caught Sat's eye.
0:12:39 > 0:12:42- Matt, looking very relaxed. - Organised, chef.
0:12:42 > 0:12:43So you're not just taking it easy
0:12:43 > 0:12:46because you think you have guaranteed a place through?
0:12:46 > 0:12:49Absolutely not, chef. I'm really worried on the inside.
0:12:49 > 0:12:51I need to do it right and do it well, chef.
0:12:51 > 0:12:53Worried on the inside, I love it.
0:12:53 > 0:12:55Matt has got no excuses -
0:12:55 > 0:12:58he has given himself loads and loads of time,
0:12:58 > 0:13:00he knows this dish inside out.
0:13:00 > 0:13:02I just hope it is brilliant.
0:13:04 > 0:13:06Eve has left the heat of the kitchen
0:13:06 > 0:13:10to work on the isomalt cotton thread element of her dish.
0:13:10 > 0:13:12But she is struggling.
0:13:12 > 0:13:13How is it going?
0:13:13 > 0:13:17I am trying to spin the isomalt so that it resembles cotton,
0:13:17 > 0:13:20but I can't actually see where it is going.
0:13:20 > 0:13:23- It is just proving a bit difficult. - Is it a problem? Are you worried?
0:13:23 > 0:13:26Yeah. If I have got time, then I'll come back to it.
0:13:26 > 0:13:28If not, then I'll just forget it.
0:13:32 > 0:13:37Meanwhile, Mark has taken the risky decision to take on a WI classic,
0:13:37 > 0:13:39making his own jam.
0:13:39 > 0:13:42Currently in last place, it is make or break today
0:13:42 > 0:13:45and he can't afford any mistakes.
0:13:45 > 0:13:47Mark, what have we got here, then?
0:13:47 > 0:13:49Checking my jam at the moment, that's nearly there.
0:13:49 > 0:13:51- Are you happy with it? - No, it's not quite there yet, chef.
0:13:51 > 0:13:53Another five minutes or so, I think.
0:13:53 > 0:13:55Well, the pressure is on for the jam
0:13:55 > 0:13:58- because the WI is renowned for jam-making.- Yeah.
0:13:58 > 0:14:01So this has got to be better than theirs. No pressure!
0:14:01 > 0:14:04- They're big shoes to fill. - Everything to fight for, Mark.
0:14:04 > 0:14:08You need a big score today. Is this going to be a high-scoring dessert?
0:14:08 > 0:14:10I have put a lot of thought into it.
0:14:10 > 0:14:12- I just hope that the syrup pudding is not too heavy.- So do I.
0:14:16 > 0:14:18Mark needs to make his honeycomb mousse.
0:14:19 > 0:14:24He heats yoghurt with sugar and gelatine, folds in whipped cream,
0:14:24 > 0:14:27diced honeycomb and bee pollen.
0:14:27 > 0:14:28Are you worried, Mark?
0:14:28 > 0:14:31As time creeps on, I think I'm getting more and more pressured.
0:14:31 > 0:14:32This is my last chance.
0:14:32 > 0:14:35I've really, really got to give Sat something that he can enjoy
0:14:35 > 0:14:38and something that he can see at the banquet.
0:14:38 > 0:14:39First to plate up is Matt
0:14:39 > 0:14:42with his grandma's Humble Apple Crumble.
0:14:42 > 0:14:47To make the crumble element, Matt dehydrates his spiced bread.
0:14:47 > 0:14:50He also uses it to make a puree, boiling it in milk,
0:14:50 > 0:14:53cream and spices before blending.
0:14:55 > 0:14:58First into the bowl is the spiced bread puree,
0:14:58 > 0:15:01followed by the spiced bread crumble and apple compote.
0:15:01 > 0:15:04- Using bread as the crumble?- Yeah.
0:15:04 > 0:15:06Bit of a twist on my grandmother's recipe.
0:15:06 > 0:15:08Not like you to be twisting things!
0:15:08 > 0:15:11It's a good twist, Mark, not a bad twist.
0:15:11 > 0:15:14Next, pickled apples, the cider brandy ice cream
0:15:14 > 0:15:17and a final sprinkling of crumble.
0:15:17 > 0:15:19- How long, Matt?- Two minutes, chef.
0:15:19 > 0:15:22He garnishes with apple blossom flowers
0:15:22 > 0:15:25and serves inside specially-made ceramic apples.
0:15:27 > 0:15:30Here we have it, Grandma's Humble Apple Crumble.
0:15:30 > 0:15:32What do you think, guys?
0:15:32 > 0:15:34Really impressed. I think those apples look great.
0:15:34 > 0:15:38Is there a special award for props? Because it is brilliant again.
0:15:38 > 0:15:41I am not a big fan of props. They have got to add something to it.
0:15:41 > 0:15:45- That's right.- What I am more interested in is what is inside it.
0:15:45 > 0:15:47- So, should we go and have a taste? - Let's do it.
0:15:52 > 0:15:53Very nice.
0:15:53 > 0:15:55It is definitely more than your grandma's apple crumble.
0:15:55 > 0:15:57Let's hope it tastes better.
0:15:57 > 0:16:01- Are you happy with this dish? - I think it is fun, light-hearted.
0:16:01 > 0:16:04I think it looks great, it's not too overbearing.
0:16:07 > 0:16:09The apple's nice. There's a lot of spice in this crumble.
0:16:09 > 0:16:11I like the fact that the apples
0:16:11 > 0:16:13have still got a little bit of bite to them.
0:16:13 > 0:16:16Are you happy with the ice cream?
0:16:16 > 0:16:18I think the ice cream had just enough flavour
0:16:18 > 0:16:21for the cider brandy to come through.
0:16:21 > 0:16:23It is really strong, that brandy.
0:16:24 > 0:16:26I quite like that ice cream.
0:16:26 > 0:16:29It is not too sweet, so it counteracts with the apples nicely.
0:16:29 > 0:16:31SAT: And this dehydrated bread,
0:16:31 > 0:16:33do you think it has got the texture of a crumble?
0:16:35 > 0:16:38I think it adds a great texture to the dish.
0:16:38 > 0:16:41Are you happy with the puree?
0:16:41 > 0:16:42I think it is nice and smooth.
0:16:42 > 0:16:45I think it works well as a vehicle to promote the apples.
0:16:47 > 0:16:49I think the spiced bread puree is really nice
0:16:49 > 0:16:52but I think the crumble that he has used needs to be a lot crunchier.
0:16:52 > 0:16:54No, I disagree with you.
0:16:54 > 0:16:58I think the bread puree on the bottom is a little bit claggy for me,
0:16:58 > 0:17:00but I quite like the crumble on the top.
0:17:00 > 0:17:03What would you give this dish out of ten?
0:17:03 > 0:17:05I think this is one of my strongest dishes
0:17:05 > 0:17:08and I would say it was certainly better than an eight.
0:17:10 > 0:17:12I really like it. I'm going to give it an eight.
0:17:12 > 0:17:16It's a tasty dish, but I might be more tempted to go with a seven.
0:17:18 > 0:17:20- Hi, how did you get on? - I think it was all right.- Yeah?
0:17:20 > 0:17:22- I hope he liked it. - Pretty impressive prop.
0:17:22 > 0:17:24It's all about the apples, though, isn't it?
0:17:24 > 0:17:27It is all about the apples, indeed.
0:17:27 > 0:17:31Next to the pass and desperate to cook for the judges is Mark
0:17:31 > 0:17:33with his Save The Bees dessert.
0:17:33 > 0:17:36He starts the plate with freeze-dried raspberries
0:17:36 > 0:17:37and edible flowers.
0:17:37 > 0:17:39It looks colourful, anyway.
0:17:39 > 0:17:42It is about to get even more colourful.
0:17:42 > 0:17:45Mark dusts the spotted dicks with freeze-dried raspberries
0:17:45 > 0:17:47and tops with his home-made jam.
0:17:49 > 0:17:52Next on goes diced honeycomb, bee pollen
0:17:52 > 0:17:56and bee pollen mousse followed by fresh raspberries.
0:17:57 > 0:17:59So, where's the honey in the dish, then, Mark?
0:17:59 > 0:18:02You've got fresh honey there, you've got a honey pollen mousse
0:18:02 > 0:18:06and I'm about to go and get the honey ice cream.
0:18:06 > 0:18:09Finally, Mark tops with his milk and honey ice cream
0:18:09 > 0:18:10and serves in a model hive.
0:18:12 > 0:18:14So, Mark, tell us what we have got.
0:18:14 > 0:18:16This is Save The Bees
0:18:16 > 0:18:20and it is based on a WI initiative of helping to save the honey bee.
0:18:20 > 0:18:23- What do you think, guys?- It looks really good.- I think it's brilliant.
0:18:23 > 0:18:26Yeah, the bees... And the food looks good.
0:18:26 > 0:18:29- And the food looks good! - And the food looks good.
0:18:29 > 0:18:32- That helps!- I think we should go and have a taste.- Yeah.
0:18:36 > 0:18:40- So, are you a fan of spotted dick?- Not overly, no.
0:18:40 > 0:18:42It just reminds me of school dinners.
0:18:42 > 0:18:44OK, dive in, let's have a taste.
0:18:46 > 0:18:49It's quite crumbly, isn't it?
0:18:49 > 0:18:52What do you think to the texture of the sponge? Are you happy with that?
0:18:52 > 0:18:54That is what I was after.
0:18:54 > 0:18:57It is quite light, as far as spotted dicks go.
0:18:57 > 0:18:59They are normally really heavy and stodgy.
0:18:59 > 0:19:02So, is that how you remember it back at school?
0:19:02 > 0:19:06Yeah, a similar sort of texture but much lighter, actually.
0:19:06 > 0:19:08It's still a bit claggy.
0:19:08 > 0:19:11That is the honey and milk ice cream.
0:19:11 > 0:19:14- Do you think there is enough honey in there?- I get the honey in there.
0:19:14 > 0:19:16I think it is nice and smooth.
0:19:16 > 0:19:19I'm not sure with the name of the dish, Save The Bees...
0:19:19 > 0:19:22That honey, there needs to be more of it.
0:19:22 > 0:19:24Bee pollen mousse.
0:19:24 > 0:19:26What do you think to the texture?
0:19:27 > 0:19:30It was supposed to be a little bit lighter.
0:19:30 > 0:19:32I think it's split, I can feel it.
0:19:32 > 0:19:34Look. It's not quite right, that.
0:19:34 > 0:19:38The honey mousse has split. Why would that have happened?
0:19:38 > 0:19:39It is overworked.
0:19:39 > 0:19:42- A bit of nerves, a bit of rushing. - Are you disappointed with that?
0:19:42 > 0:19:45Of course, chef. It's not perfect.
0:19:45 > 0:19:47- And what about the jam? - I'm happy with the jam.
0:19:47 > 0:19:50I think the sharpness of the raspberries cuts through
0:19:50 > 0:19:52with the lemon and the spotted dick.
0:19:52 > 0:19:54It's got lots of acidity.
0:19:54 > 0:19:58Has he used that to try and cut through the richness of the cake?
0:19:58 > 0:20:01And what would you score yourself out of ten?
0:20:01 > 0:20:03I'd really like to get a ten.
0:20:05 > 0:20:08I'd probably only give it five or six.
0:20:08 > 0:20:10I would give this dish...
0:20:10 > 0:20:12a six.
0:20:12 > 0:20:14With a bit more refinement,
0:20:14 > 0:20:17it will elevate the spotted dick into new heights.
0:20:17 > 0:20:19Yeah.
0:20:19 > 0:20:21How did your dessert go, then, Mark?
0:20:21 > 0:20:23I wasn't 100% happy with the mousse.
0:20:23 > 0:20:24I've given that everything,
0:20:24 > 0:20:26there's nothing more I can do at this point.
0:20:26 > 0:20:28I really don't want to go home after this.
0:20:28 > 0:20:32- Counting on you now - you need to fail.- Ho-ho!
0:20:33 > 0:20:37Determined to stay ahead of Mark and avoid elimination,
0:20:37 > 0:20:38Eve is last to plate up.
0:20:38 > 0:20:42She begins assembling her Lancashire Bobbin,
0:20:42 > 0:20:43cutting discs of feuilletine
0:20:43 > 0:20:46- flavoured with hazelnut...- It is getting a bit warm, this kitchen.
0:20:46 > 0:20:50..and layers them with white chocolate mousse before spraying
0:20:50 > 0:20:51to look like wood.
0:20:52 > 0:20:55- Are you going to be on time? - I hope so.
0:20:55 > 0:20:59Next, it's the blackberry cotton made by whisking sugar,
0:20:59 > 0:21:01pectin and glucose into blackberry puree.
0:21:02 > 0:21:07Eve pipes the mixture into sugar to form separate strands.
0:21:07 > 0:21:10- What's this for, then, Eve? - It's just to resemble cotton.
0:21:10 > 0:21:13How are you going to make that resemble cotton, Eve?
0:21:13 > 0:21:15It's just going to resemble the old-fashioned strawberry shoelace
0:21:15 > 0:21:17that you'd have when you were a child.
0:21:20 > 0:21:23First onto the plate is the Lancashire bobbin.
0:21:23 > 0:21:26Next it's a pair of scissors made from tempered dark chocolate.
0:21:26 > 0:21:29I'm just going to put that little tiny bit of isomalt on.
0:21:29 > 0:21:33I've only got enough for one plate. I don't think anyone will notice.
0:21:33 > 0:21:34You won't mind, will you?
0:21:34 > 0:21:38Last on, the blackberry cotton and blackberry sorbet.
0:21:42 > 0:21:44So, Eve, what have we got here?
0:21:44 > 0:21:47This is my Lancashire Bobbin and a tiny bit of isomalt.
0:21:47 > 0:21:48Is that all you made?
0:21:48 > 0:21:51- Yeah, I've just not had time. - Guys, what do you think?
0:21:51 > 0:21:54Interesting looking. I've not seen anything like it before.
0:21:54 > 0:21:56- OK, let's have a taste.- Thanks.
0:21:59 > 0:22:01I was really pushing myself on this dish.
0:22:01 > 0:22:04- It didn't get easier for you, then? - Should we have a taste?
0:22:04 > 0:22:06MARK: Yeah, I'm looking forward to trying this.
0:22:06 > 0:22:09SAT: You happy with the texture of the mousse?
0:22:09 > 0:22:11Obviously it needed just a little bit more time to cool it
0:22:11 > 0:22:13to room temperature.
0:22:14 > 0:22:15I really like the mousse.
0:22:15 > 0:22:19I think there's plenty of white chocolate in there, nice texture.
0:22:19 > 0:22:21- Are you happy with the sorbet?- Yeah.
0:22:21 > 0:22:24Blackberry sorbet - it has got a good flavour,
0:22:24 > 0:22:26really nice and smooth.
0:22:26 > 0:22:28Are you happy with the cotton?
0:22:28 > 0:22:30- What flavour is this? - It's blackberry.
0:22:33 > 0:22:34I think the cotton I needed to just
0:22:34 > 0:22:38shake a little bit more of the excess of the caster sugar off.
0:22:38 > 0:22:40I think it has quite a nice acidity
0:22:40 > 0:22:43- but I don't really see how it resembles cotton.- No.
0:22:43 > 0:22:46And what do you think the feuilletine adds to the dish?
0:22:46 > 0:22:48It's just a different texture.
0:22:48 > 0:22:51I really like the chocolate feuilletine dish.
0:22:51 > 0:22:53- Yeah, it's great.- There is a lot of work gone into the dish.
0:22:53 > 0:22:55The scissors there,
0:22:55 > 0:22:58do you think it's a little bit novel or do you think is needed?
0:22:58 > 0:23:00It is just a bit of fun, really.
0:23:00 > 0:23:03And it, you know, adds a bit of bitterness to the dish.
0:23:03 > 0:23:06It has definitely got a crack, hasn't it, Mark?
0:23:06 > 0:23:07They are quick thick, aren't they,
0:23:07 > 0:23:10- a big lump of chocolate in your mouth?- Yeah.
0:23:10 > 0:23:12I think she has done a good job of the tempering.
0:23:12 > 0:23:15It's got a nice gloss to it, it's nice and shiny.
0:23:15 > 0:23:17So, what score would you give this dish?
0:23:17 > 0:23:21I don't think it comes together as a dish, so I'm going to give it a six.
0:23:21 > 0:23:24I think she has really pushed herself today.
0:23:24 > 0:23:28There's lots of skill on the plate. I would score this dish a seven.
0:23:28 > 0:23:30That means I need a ten.
0:23:31 > 0:23:34Do you think you have done enough to beat Mark?
0:23:34 > 0:23:36Our dishes were totally different.
0:23:36 > 0:23:39I think mine might just have the edge.
0:23:39 > 0:23:40I prefer my dessert.
0:23:40 > 0:23:43Whether or not it is four clear points better than Eve's
0:23:43 > 0:23:45is up to Sat.
0:23:53 > 0:23:55- How was it?- OK, I think.
0:23:55 > 0:23:58I'm not feeling as confident as I was on my main course,
0:23:58 > 0:23:59I have to say, about my dessert.
0:23:59 > 0:24:03- There were definitely some weak elements.- Big question, Eve...- Yeah.
0:24:03 > 0:24:07- ..have you done enough to stay in front of me?- Oh, God, I hope so.
0:24:07 > 0:24:10I hope not. I really don't want to go home.
0:24:19 > 0:24:23- Hello, chefs. The dessert course, how did you find it?- Hard work.
0:24:26 > 0:24:30Matt, I'm going to start with you and your grandma's Humble Apple Crumble.
0:24:30 > 0:24:32You decided to try and elevate
0:24:32 > 0:24:35one of Britain's most simple homely favourites...
0:24:35 > 0:24:36and you didn't pull it off.
0:24:38 > 0:24:42When I lifted the lid off that beautiful apple-shaped dish,
0:24:42 > 0:24:44I was disappointed.
0:24:44 > 0:24:47When I tasted it, I was even more so.
0:24:51 > 0:24:56I wanted a deep flavour of sweet stewed apples and it wasn't there.
0:24:58 > 0:25:00Your spiced bread crumble was no match
0:25:00 > 0:25:03for the traditional buttery topping.
0:25:05 > 0:25:08Overall, I don't think you pushed yourself and it showed.
0:25:11 > 0:25:14Mark, your Save The Bees.
0:25:14 > 0:25:17Presentation was quirky. I don't think it was too gimmicky,
0:25:17 > 0:25:18and it worked.
0:25:20 > 0:25:24The milk and honey ice cream was beautiful, had a great texture.
0:25:24 > 0:25:27The spotted dick was as it should be - proper comfort food.
0:25:28 > 0:25:31And I thought the jam was great.
0:25:31 > 0:25:34However, the dish was way, way too heavy.
0:25:36 > 0:25:39You honeycomb mousse had split.
0:25:39 > 0:25:41You should have tested it and tasted it first.
0:25:43 > 0:25:46You are a professional chef, Mark - it is hard to overlook that.
0:25:48 > 0:25:53Eve, for your Lancashire Bobbin, I loved the white chocolate mousse.
0:25:54 > 0:25:56Smooth, airy and delicious.
0:25:58 > 0:26:03And the caramel and cereal pieces were fantastic,
0:26:03 > 0:26:04added a great texture to the dish.
0:26:06 > 0:26:09But for me, dark chocolate scissors unbalanced the dish.
0:26:10 > 0:26:13They were too thick and too big.
0:26:15 > 0:26:18The blackberry cotton didn't resemble cotton at all.
0:26:20 > 0:26:22This dish needs refinement, Eve.
0:26:25 > 0:26:26So, to the scores, chefs.
0:26:31 > 0:26:32With a score of five,
0:26:32 > 0:26:35giving the highest score across the week...
0:26:37 > 0:26:38..is Matt.
0:26:40 > 0:26:43That means you have got to come back tomorrow and do it all again.
0:26:45 > 0:26:48- How do you feel?- Back to basics for the dessert, chef, I think.
0:26:51 > 0:26:55Eve and Mark, only one can go through to the judges.
0:26:57 > 0:27:02Eve, going into the desserts, you were three points ahead of Mark.
0:27:05 > 0:27:07Mark...
0:27:07 > 0:27:08I am giving you a score...
0:27:11 > 0:27:13..of six.
0:27:16 > 0:27:17Eve...
0:27:17 > 0:27:19I am giving it a score...
0:27:20 > 0:27:21..of seven.
0:27:24 > 0:27:26So, Eve, that means you're going through
0:27:26 > 0:27:28to cook for the judges tomorrow.
0:27:28 > 0:27:30- How do you feel?- Elated.
0:27:30 > 0:27:32Mark, commiserations.
0:27:32 > 0:27:35I think you had some ups and downs and I think you will hopefully
0:27:35 > 0:27:39learn from this experience and move on and upwards, so well done.
0:27:39 > 0:27:41Thank you.
0:27:41 > 0:27:46Matt and Eve, make sure tomorrow you cook every single element
0:27:46 > 0:27:47the best you can.
0:27:47 > 0:27:50You think I was hard? Them judges are a lot worse.
0:27:50 > 0:27:52Cook your socks off and good luck.
0:27:55 > 0:27:57- Well done.- Thanks.
0:27:57 > 0:28:00Well done, boss. Thoroughly well-deserved.
0:28:00 > 0:28:01That was a hard week, wasn't it?
0:28:01 > 0:28:03THEY LAUGH
0:28:03 > 0:28:06After a tough battle, it is Matt and Eve
0:28:06 > 0:28:09who will cook for the judges tomorrow,
0:28:09 > 0:28:12with Mark leaving the competition.
0:28:12 > 0:28:15I feel very happy to go through but I need to rework my dessert,
0:28:15 > 0:28:18hopefully improve it and make it better.
0:28:18 > 0:28:21I think the scoring has been fair all week. I've got no excuses.
0:28:21 > 0:28:24'Devastated to be going home at this stage.'
0:28:24 > 0:28:26I really wanted to cook for the judges tomorrow.
0:28:26 > 0:28:28I guess it just wasn't meant to be.
0:28:28 > 0:28:30I needed to be in the chamber tomorrow.
0:28:30 > 0:28:33There needed to be a woman - it's the WI.
0:28:33 > 0:28:35It's amazing, I just need to push myself.