0:00:03 > 0:00:08It's judgment day, as award-winning executive chef Eve Townson...
0:00:08 > 0:00:11I've got better and better, so hopefully today will be my best yet.
0:00:11 > 0:00:14..goes head-to-head with ambitious Michelin-trained chef
0:00:14 > 0:00:16Matt Worswick...
0:00:16 > 0:00:19They're formidable judges, so there's a lot of pressure to get it right today.
0:00:19 > 0:00:23..to represent the North West in the national finals.
0:00:23 > 0:00:26Their expectations are high, so if something goes wrong today,
0:00:26 > 0:00:29- they're just not going to accept it. - Their goal...
0:00:29 > 0:00:31to cook at a banquet celebrating the
0:00:31 > 0:00:35centenary of the Women's Institute, at London's Drapers' Hall.
0:00:37 > 0:00:40Ensuring their dishes meet the impeccable standards
0:00:40 > 0:00:42of the WI is Sabrina Ghayour,
0:00:42 > 0:00:46a self-taught cook, award-winning food writer and chef.
0:00:46 > 0:00:50Get your heads down, put your nerves aside and just push on, you can do it.
0:00:50 > 0:00:53Eve narrowly scraped through to cook for the judges today,
0:00:53 > 0:00:56and is determined a woman should come out on top.
0:00:56 > 0:00:58As much as I'm absolutely gunning for the North West,
0:00:58 > 0:01:00a woman needs to do it.
0:01:00 > 0:01:02She faces fellow newcomer Matt,
0:01:02 > 0:01:06the only chef to get top marks from veteran Sat Bains.
0:01:06 > 0:01:09- Are you admiring my ten?- I'm going to give you a good run for your money.
0:01:09 > 0:01:12But only one chef will go through to the national finals.
0:01:12 > 0:01:15The winner is...
0:01:30 > 0:01:32Matt topped the leaderboard all week,
0:01:32 > 0:01:35finishing four points ahead of Eve.
0:01:35 > 0:01:39I got a ten this week, but I need to make sure all my other scores
0:01:39 > 0:01:41are just as high and really be on my A game today.
0:01:41 > 0:01:44Do you think you're going to get better than a seven today?
0:01:44 > 0:01:46I am going to give you a good run for your money.
0:01:48 > 0:01:50Despite holding on to second place all week,
0:01:50 > 0:01:55Eve was plagued with timing issues, something she has to avoid today.
0:01:55 > 0:01:56My food must have been really good
0:01:56 > 0:02:00because the timing thing actually hasn't stopped me going forward.
0:02:00 > 0:02:04As they start cooking, both Eve and Matt have their sights set
0:02:04 > 0:02:08on the national finals, but first they have to impress the judges.
0:02:08 > 0:02:09I don't really know what to expect
0:02:09 > 0:02:11because I've never been in this position before,
0:02:11 > 0:02:13to cook for those particular judges.
0:02:13 > 0:02:16Their expectations are high, so if something goes wrong today,
0:02:16 > 0:02:19you know, they are just not going to accept it.
0:02:22 > 0:02:24Judges Prue Leith, Oliver Peyton
0:02:24 > 0:02:28and Matthew Fort are dissecting the chefs' menus.
0:02:28 > 0:02:31We've got two newcomers to the competition.
0:02:31 > 0:02:33A man and a woman.
0:02:33 > 0:02:37So maybe we'll get a woman through for the WI.
0:02:37 > 0:02:39I'd like that, but she really has to cook well.
0:02:39 > 0:02:42Matt has got a clutch of awards under his belt,
0:02:42 > 0:02:44and I'm sure he's a very competitive person.
0:02:44 > 0:02:48The thing I expect most from this region is veneration of the produce.
0:02:48 > 0:02:51Well, the North West has always had a tradition of producing
0:02:51 > 0:02:53some of the best tasting food, so I think, either way,
0:02:53 > 0:02:55we are in for a treat today.
0:02:56 > 0:02:59There's lot of pressure to get it right today.
0:02:59 > 0:03:02They're formidable judges, so no silly mistakes.
0:03:06 > 0:03:10Well, hello, chefs, you are both smiling. What's it been like?
0:03:10 > 0:03:13- Hard work.- The pressure has been absolutely unbelievable.
0:03:13 > 0:03:16- It has been a tough week.- Matt, you got a ten, so very well done.
0:03:16 > 0:03:19- Thank you very much.- But you blew it on the pudding, five.
0:03:19 > 0:03:21The dessert let me down, so I've put a bit of work into it today,
0:03:21 > 0:03:23try and rectify that mistake.
0:03:23 > 0:03:25So, Eve, you've got to do a little bit better this time.
0:03:25 > 0:03:28Yes, definitely. I need to up my game today.
0:03:28 > 0:03:32You think it's been tough so far? It's getting a lot tougher today.
0:03:32 > 0:03:33- So good luck.- Thank you.
0:03:36 > 0:03:39Eve's first with her starter of chicken croquette,
0:03:39 > 0:03:42beetroot ketchup and Lancashire hard.
0:03:42 > 0:03:44Inspired by Lancashire poultry farmer
0:03:44 > 0:03:48and WI member Winnie Swarbrick.
0:03:48 > 0:03:51The rustic dish scored just five points in the week.
0:03:53 > 0:03:56So, Eve, are you going to change anything for your starter?
0:03:56 > 0:03:59I think Sat mentioned about your beetroot ketchup not being smooth enough.
0:03:59 > 0:04:03I'm not going to be changing too much. I think when he was talking about refining the dish,
0:04:03 > 0:04:05I haven't had time to just sort of get my ketchup smooth,
0:04:05 > 0:04:09and today I need to really make sure it is absolutely perfect.
0:04:12 > 0:04:15The chefs will also be marked by a guest judge,
0:04:15 > 0:04:18someone with a passion for exceptional home cooking.
0:04:18 > 0:04:23Sabrina Ghayour is a self-taught cook and award-winning food writer.
0:04:24 > 0:04:27- Sabrina, welcome to the judges' chamber.- Thank you.
0:04:27 > 0:04:30- Thank you very much.- This is Oliver, this is Matthew.- Hello.
0:04:30 > 0:04:32So how did you learn how to cook?
0:04:32 > 0:04:37I grew up watching TV, Delia, Ken Hom, Madhur Jaffrey, in the '80s
0:04:37 > 0:04:42and just fell in love. I wanted to teach myself.
0:04:42 > 0:04:44- And so you became the home cook?- Yes.
0:04:44 > 0:04:49You know, for me, home cooking is very much about making memories,
0:04:49 > 0:04:53and that's really what's important, and maybe what we don't do so much,
0:04:53 > 0:04:56so thank God for the WI, that still instil that into us
0:04:56 > 0:05:00and keep those traditions alive, it is so important.
0:05:01 > 0:05:04Prue mentioned that you didn't really have a good start to the week.
0:05:04 > 0:05:06I've got better and better as the days have gone,
0:05:06 > 0:05:09so hopefully today will be my best yet.
0:05:09 > 0:05:13Eve is confident her tribute to the celebrated poultry farmer
0:05:13 > 0:05:17Winnie Swarbrick has the refinement it lacked in the week.
0:05:17 > 0:05:20First onto the plate is the reworked beetroot ketchup.
0:05:20 > 0:05:25Next, a selection of pickled vegetables, micro herbs, followed
0:05:25 > 0:05:29by her crispy croquette, made from spiced shredded chicken thighs.
0:05:30 > 0:05:34Veteran Sat suggested losing the Lancashire oatcakes, known as hard.
0:05:34 > 0:05:37When I did it for Sat, it wasn't quite cooked through enough.
0:05:37 > 0:05:41- Is it cooked the way you want it to? - Yes, it's cooked round the edges,
0:05:41 > 0:05:43just so I can get the middle right.
0:05:45 > 0:05:48Eve completes the dish on time with the Lancashire hard.
0:05:53 > 0:05:55Thank you.
0:05:55 > 0:05:58- How was that, then, Eve? Happy?- I'm happy, I'm happy.
0:05:58 > 0:05:59Yeah? Well done.
0:06:04 > 0:06:07It is rather large. THEY LAUGH
0:06:07 > 0:06:09I'm so hungry, I'm feeling that large is good.
0:06:09 > 0:06:12Oh, look. Winnie Swarbrick.
0:06:12 > 0:06:16She was the most extraordinary baker I think I've ever come across.
0:06:16 > 0:06:18- You knew her?- Yes, yes.
0:06:18 > 0:06:22- SABRINA:- I want to try this Lancashire hard first.
0:06:22 > 0:06:25Sat said the hard didn't really have a place on a dish,
0:06:25 > 0:06:27but you've gone against his advice.
0:06:27 > 0:06:30- Do you think the judges will like it?- Sat didn't taste it at its best.
0:06:30 > 0:06:33It is a good part of the dish, and it is Lancashire,
0:06:33 > 0:06:34so stick with my guns.
0:06:34 > 0:06:36It is delicious, isn't it?
0:06:36 > 0:06:38Yes, although the biscuit is nice on its own,
0:06:38 > 0:06:42one doesn't need something dry on the plate like that.
0:06:42 > 0:06:45- Beetroot ketchup is rather nice. - Oh, isn't it?
0:06:45 > 0:06:48Nice acidity but it is still sweet. Really lovely.
0:06:48 > 0:06:51I was slightly worried when I saw the beetroot. You know what,
0:06:51 > 0:06:55- that beetroot ketchup is an absolute winner.- I think this is delicious.
0:06:55 > 0:06:57So do you think it is better than a five this time?
0:06:57 > 0:07:00Yes, I think the dish is better, I just hope they get the brief.
0:07:00 > 0:07:02I think, if anything, that is what they will knock me down on.
0:07:02 > 0:07:07This is ticking all the boxes here, because you've got the back story of one of the finest chicken producers
0:07:07 > 0:07:10in the country. I think the quality of the cook is really good on here.
0:07:10 > 0:07:14I think this dish is on the road to being perfect.
0:07:14 > 0:07:16For me, it is right on the money.
0:07:19 > 0:07:23Matt is up next with his partridge starter, Game Old Birds -
0:07:23 > 0:07:27a homage to the famous WI Calendar Girls.
0:07:27 > 0:07:30Basic errors in the week saw Sat score it a seven.
0:07:30 > 0:07:34So, Sat mentioned that he thought your partridge was overcooked.
0:07:34 > 0:07:37I'm going to cook the bird a bit less this time, to try
0:07:37 > 0:07:39and make it nice and sort of moist.
0:07:40 > 0:07:44First onto the plate is Matt's refined bread sauce.
0:07:44 > 0:07:49The ballotine of braised partridge legs, bacon and cabbage.
0:07:49 > 0:07:51Next it's the pan-fried partridge breast.
0:07:51 > 0:07:55- Oh, that looks very pink. Do you think they'll be happy with that? - Hope so.
0:07:55 > 0:07:57Then it is Matt's blackberry caviar,
0:07:57 > 0:08:01the sea salted blackberries, and partridge gravy.
0:08:01 > 0:08:03Are you shaking to give a sauce an effect,
0:08:03 > 0:08:06- or is that just natural nerves? - I'm nervous.
0:08:06 > 0:08:09It means a lot to me, so I want to do it right.
0:08:09 > 0:08:12Lastly, a garnish of micro herbs.
0:08:15 > 0:08:17Thank you.
0:08:17 > 0:08:19First one out the way,
0:08:19 > 0:08:22but you never know what they're going to say, do you?
0:08:29 > 0:08:32- Game Old Birds.- Mmm.- Oh, dear.
0:08:32 > 0:08:33SABRINA LAUGHS
0:08:33 > 0:08:35And here we have a picture of the Calendar Girls,
0:08:35 > 0:08:39who... I would not call them game old birds at all.
0:08:39 > 0:08:43I took Sat's comments on board, I tried to make it smaller
0:08:43 > 0:08:45so it's not too much of a main course.
0:08:45 > 0:08:48I think that's the right size portion for a starter.
0:08:48 > 0:08:49And it looks delicious.
0:08:49 > 0:08:53The partridge is a lot pinker than it was the other day, because Sat said it was overcooked.
0:08:53 > 0:08:55I think this is a little bit underdone.
0:08:55 > 0:08:58I wouldn't worry, because it actually just looks raw.
0:08:58 > 0:09:02There are cooking issues with it, but it slightly drives me mad
0:09:02 > 0:09:05that chefs think they can get a box and package up
0:09:05 > 0:09:08what is essentially their restaurant food.
0:09:08 > 0:09:10Lots of grey sludge.
0:09:10 > 0:09:13Mmm. Actually, it is bread sauce.
0:09:13 > 0:09:16And yet I prefer my bread sauce a little bit lumpy.
0:09:16 > 0:09:20Yes, it is quite clingy to the palate. Like, I found my mouth...
0:09:20 > 0:09:22It really means a lot to me, this course.
0:09:22 > 0:09:25It would be nice as an opening starter to a banquet,
0:09:25 > 0:09:28- so hopefully I've done enough. - It is quite a light dish.
0:09:28 > 0:09:32- It is very pretty.- There is nothing remotely surprisingly about it.
0:09:32 > 0:09:36- This is a chef who's thought inside the box rather than outside it.- Mmm.
0:09:40 > 0:09:42Next, it's the fish course.
0:09:42 > 0:09:45Eve is first with her Twinset And Pearls.
0:09:45 > 0:09:48A classic combination of halibut,
0:09:48 > 0:09:50potatoes and sea vegetables.
0:09:50 > 0:09:52Veteran Sat scored it just six
0:09:52 > 0:09:55due to a lack of precision in Eve's cooking times.
0:09:57 > 0:10:01So Sat said the fish was slightly overcooked, and the potatoes too.
0:10:01 > 0:10:03Is that going to be the case this time?
0:10:03 > 0:10:07I were just totally under the pressure with the time, so I just need to try to really focus.
0:10:08 > 0:10:10Eve starts her plate
0:10:10 > 0:10:13with a medley of sea vegetables in a seafood reduction,
0:10:13 > 0:10:17with cockles, mussels, razor clams and shrimp.
0:10:17 > 0:10:19So are you plating up any different from what you was for Sat?
0:10:19 > 0:10:24Just put my shrimps, just on the top, just to make them a little bit more obvious.
0:10:24 > 0:10:28Next, it's the pan-fried halibut coated in potato scales.
0:10:30 > 0:10:33Finally, spherified lemon pearls.
0:10:33 > 0:10:37Sat thought they were lost on the dish, but Eve is sticking to her guns.
0:10:40 > 0:10:43So, were you happy with the way the fish was, was it cooked right?
0:10:43 > 0:10:45Well, I was rushing towards the end.
0:10:45 > 0:10:48I would have preferred to have cooked my potatoes a little bit slower.
0:10:48 > 0:10:50But they were cooked through, so...
0:10:50 > 0:10:52the fish underneath should be fine.
0:10:57 > 0:10:59- It is rather pretty.- Yes. I think it looks really pretty.
0:10:59 > 0:11:01Absolutely, and it smells delicious.
0:11:03 > 0:11:05If I was being strictly critical,
0:11:05 > 0:11:08I would say that the halibut is slightly overcooked.
0:11:08 > 0:11:10I can't taste the lemon in the lemon pearls, though.
0:11:10 > 0:11:13Well, you can if you get a big bunch of them.
0:11:13 > 0:11:16- OK.- And then they are rather pleasant.- I didn't.
0:11:16 > 0:11:19Do you think the judges are going to get the story?
0:11:19 > 0:11:22Sat mentioned not to put the pearls on, they didn't really add anything.
0:11:22 > 0:11:26But Twinset And Pearls, it is the title of the dish, so without it, it would be even less obvious.
0:11:26 > 0:11:28I mean, I can see the pearls, but where is the twinset?
0:11:28 > 0:11:30We are having to work quite hard.
0:11:30 > 0:11:33I think the name is silly, and I think it is a pity
0:11:33 > 0:11:38if we call a dish Twinset And Pearls without a better reason.
0:11:38 > 0:11:42It is not purpose-built for this particular brief.
0:11:42 > 0:11:45Matthew, I feel me and you are going to sail away into the sunset on this one,
0:11:45 > 0:11:49because I don't think this is good enough for the competition.
0:11:52 > 0:11:53Matt's fish dish,
0:11:53 > 0:11:56which he has renamed Grandma's Pick Of The Day, pays homage
0:11:56 > 0:12:01to his grandmother, a WI member herself, who grew her own veg.
0:12:02 > 0:12:06A dish of poached lobster with garden vegetables, Sat scored it
0:12:06 > 0:12:11a modest seven for lack of seasoning and bland nasturtium oil.
0:12:11 > 0:12:14Sat said that he couldn't really taste the nasturtium oil,
0:12:14 > 0:12:16so I'm just making a mint oil.
0:12:17 > 0:12:21Matt starts with poached lobster tail and lobster claw,
0:12:21 > 0:12:25before adding baby turnips cooked in a butter emulsion,
0:12:25 > 0:12:27and roasted baby beets.
0:12:27 > 0:12:30He adds fresh garden peas and nasturtium leaves
0:12:30 > 0:12:32and flowers, in place of the oil.
0:12:32 > 0:12:33It is the first time I've seen
0:12:33 > 0:12:37any debris on your section, you are usually so cool, calm and organised.
0:12:37 > 0:12:41Still calm, still organised. Just want to get it right.
0:12:41 > 0:12:43Finally, it's on with the fresh mint oil.
0:12:47 > 0:12:49Thank you.
0:12:49 > 0:12:51- Happy?- A bit of pressure there.
0:12:51 > 0:12:54Trying to get it out on time and right, it is tough.
0:12:55 > 0:12:58MATTHEW: Blimey.
0:12:58 > 0:13:01Well, crikey, it looks as if an entire allotment has arrived.
0:13:01 > 0:13:06Mmm. "Home-grown veg from her garden. A member of the Ballagh WI."
0:13:06 > 0:13:09Hopefully they will be able to see the theme within the dish,
0:13:09 > 0:13:11about Grandma's garden and pick of the day.
0:13:11 > 0:13:13This ties in with the brief.
0:13:13 > 0:13:16The WI have always been keen on growing your own vegetables,
0:13:16 > 0:13:20and the fact that Matt's grandma was keen on doing the same,
0:13:20 > 0:13:21I think, is a really good touch.
0:13:21 > 0:13:24I made a conscious effort to make sure the fish is seasoned,
0:13:24 > 0:13:26that was a problem last time.
0:13:26 > 0:13:30It is not overly complicated, but then the lobster gives it
0:13:30 > 0:13:35- wow factor.- The peas, the oil, the sauce work extremely well together.
0:13:35 > 0:13:39It is such a simple idea, but if you get it wrong, it is a disaster.
0:13:39 > 0:13:43Under these conditions, I wouldn't be able to do it any better, I don't think.
0:13:43 > 0:13:46So, it is really brave to do it, and he's done it perfectly.
0:13:46 > 0:13:49- It is perfectly thought through, it is perfectly delivered...- Yeah.
0:13:49 > 0:13:51- ..with perfect ingredients.- Yes.
0:13:51 > 0:13:52Pretty perfect.
0:13:55 > 0:13:59At the halfway stage, the chefs start prepping their mains,
0:13:59 > 0:14:02while the judges deliberate their scores so far.
0:14:02 > 0:14:05I think either Sat Bains was in a very bad mood,
0:14:05 > 0:14:07or else the two chefs have really picked up the cooking,
0:14:07 > 0:14:09because, generally, the food has been great.
0:14:09 > 0:14:12I am comforted from what I have seen so far.
0:14:12 > 0:14:16Do you think we have any dishes that could go through to the final banquet?
0:14:16 > 0:14:18Yes. I think two of the dishes have absolutely nailed it.
0:14:18 > 0:14:23They've fulfilled the brief, both in the spirit and in terms of flavour.
0:14:23 > 0:14:25And I think it is pretty even now.
0:14:25 > 0:14:26But, you know, you never know.
0:14:26 > 0:14:29I mean, this afternoon, anything could happen.
0:14:30 > 0:14:35Now it is on to the main. And Matt is first up with Shall I Be Mother?
0:14:35 > 0:14:38A sharing platter of rolled, stuffed best end of lamb,
0:14:38 > 0:14:41and a hotpot cooked to his grandmother's recipe.
0:14:41 > 0:14:46Veteran Sat was blown away by the cooking and presentation,
0:14:46 > 0:14:48awarding Matt a ten.
0:14:48 > 0:14:49There's four judges now,
0:14:49 > 0:14:53so there's a possibility of getting a ten from each one.
0:14:53 > 0:14:56So I'm really going to try and recreate the hotpot that I did the other day.
0:14:58 > 0:15:01Matt's under pressure to replicate his faultless main
0:15:01 > 0:15:05and Eve needs to up her game if she's to take victory.
0:15:05 > 0:15:09They both hope guest judge Sabrina will be impressed.
0:15:09 > 0:15:10Hi, chefs.
0:15:10 > 0:15:13Hi, I'm Sabrina. I can resonate a little bit with you.
0:15:13 > 0:15:17I'm a chef as well. My core is starting from being a home cook.
0:15:17 > 0:15:21I've been cooking since I was a little girl. Here's a picture of me.
0:15:21 > 0:15:24- And that's where my passion developed.- How old were you there?
0:15:24 > 0:15:27- You look very young. - I was four there.- Four.
0:15:27 > 0:15:32- It was boil-in-the-bag cod, so early CV, maybe?- Early CV, yeah.
0:15:32 > 0:15:35- Who knew, eh?- Inspirational!- Yeah.
0:15:35 > 0:15:39So how's it going in there? Is it tense? Are you enjoying it?
0:15:39 > 0:15:40Definitely enjoying it.
0:15:40 > 0:15:44There's been some good stuff and then some sort of less good stuff
0:15:44 > 0:15:48as well, so just get your heads down, put your nerves aside, just push on.
0:15:48 > 0:15:52- Two more courses. You can do it. Good luck, chefs.- Thanks.- Thank you.
0:15:55 > 0:15:57First onto a sharing platter for Matt's main
0:15:57 > 0:16:01is a rolled best end of lamb stuffed with minced lamb's liver,
0:16:01 > 0:16:05kidney and shoulder, dried apricots and spinach.
0:16:05 > 0:16:06How's your lamb looking, Matt?
0:16:06 > 0:16:09Exactly the same as last time, really.
0:16:09 > 0:16:13Next, he adds root vegetables, which have been steamed in gravy,
0:16:13 > 0:16:15then roasted baby red onions and garlic.
0:16:17 > 0:16:21Finally, Matt serves his gravy in Grandma Worswick's teapot
0:16:21 > 0:16:25and presents his lamb dish and his Lancashire hotpot
0:16:25 > 0:16:28on a countryside scene made from vegetables.
0:16:38 > 0:16:42Wow! All the blood, sweat and tears went into that one.
0:16:46 > 0:16:47It's broccoli.
0:16:50 > 0:16:51Shall I be Mother?
0:16:53 > 0:16:56Are you happy with that? Think it's another ten?
0:16:56 > 0:16:58It's a different palate, different judges,
0:16:58 > 0:17:01so hopefully, they've got the same mind-set as Sat.
0:17:01 > 0:17:03That hotpot is spectacular.
0:17:03 > 0:17:06The quality of the lamb is just sensational.
0:17:06 > 0:17:10And that stuffing in the middle of the lamb is the best I've ever had.
0:17:10 > 0:17:14- It's just delicious. - It's just all stunning. It really is.
0:17:14 > 0:17:16I think the look of the dish is fantastic.
0:17:16 > 0:17:20I think there's a little bit of tweaking on the vegetables.
0:17:20 > 0:17:22Well, Grandma Worswick, she's still there, looking down on you.
0:17:22 > 0:17:24Do you think you've done her proud again today?
0:17:24 > 0:17:26I really, certainly hope so.
0:17:26 > 0:17:28I think you've got a potential banquet dish
0:17:28 > 0:17:32because I cannot remember when I've tasted lamb that good.
0:17:32 > 0:17:34I think the ingredients are absolutely the hero.
0:17:34 > 0:17:36They have been beautifully treated.
0:17:36 > 0:17:39But in the final analysis, it's Sunday lunch.
0:17:39 > 0:17:40It ain't a banquet dish.
0:17:40 > 0:17:42I think it's an absolute triumph
0:17:42 > 0:17:45and I think that the WI audience would think so, too.
0:17:47 > 0:17:51Eve is up next with her Quintessential English Countryside -
0:17:51 > 0:17:53shepherd's pie and lamb chump
0:17:53 > 0:17:57inspired by the women in her family and Lancashire produce.
0:17:57 > 0:17:59Sat wanted to give Eve an eight
0:17:59 > 0:18:03but she needed Matt and Mark's help to get it to the pass
0:18:03 > 0:18:05so was marked down to a seven.
0:18:05 > 0:18:09You're looking a lot more organised and in control.
0:18:09 > 0:18:11I've just tried working on my timings.
0:18:11 > 0:18:14I think Sat said it enough to me, so hopefully, I've finally got it.
0:18:16 > 0:18:20First on the plate is a Jerusalem artichoke puree
0:18:20 > 0:18:24followed by Eve's shepherd's pie in a shortcrust pastry case.
0:18:24 > 0:18:28Sat said that he loved my shepherd's pie, so you never know.
0:18:28 > 0:18:30If I've just refined everything to his standards,
0:18:30 > 0:18:32then I might be on for a ten.
0:18:33 > 0:18:35Next are the purple heritage carrots
0:18:35 > 0:18:40and scorched baby leeks dressed in grated truffle.
0:18:40 > 0:18:44Lastly, the braised lamb chump and a garnish of micro herbs
0:18:44 > 0:18:48and edible flowers with a lamb and port wine jus on the side.
0:18:53 > 0:18:56Thank you. I'm happy with my shepherd's pie.
0:18:56 > 0:18:58I just hope they enjoy it as much as Sat.
0:19:01 > 0:19:03Look at the woolly sheep!
0:19:03 > 0:19:07"My Shepherd's Pie. A recipe refined by three generations."
0:19:07 > 0:19:09That's lovely. Family dish.
0:19:09 > 0:19:13I've never seen a cube of shepherd's pie sliced like that before.
0:19:13 > 0:19:16The pastry is really short. It's almost biscuity.
0:19:16 > 0:19:18Oh, and the middle is wonderful.
0:19:18 > 0:19:20I do wonder if it's a little bit heavy.
0:19:20 > 0:19:22- The meat and veg, have you got the ratio right today?- I think so.
0:19:22 > 0:19:24I didn't want to put too much on.
0:19:24 > 0:19:27I don't really like charred leeks.
0:19:27 > 0:19:28I love charred onions.
0:19:28 > 0:19:32Charred leeks! Come on! I love charred leeks!
0:19:32 > 0:19:35This chump is very well cooked, very tender.
0:19:35 > 0:19:37It's not exciting.
0:19:37 > 0:19:38I think, in a way,
0:19:38 > 0:19:41just having the pie there would have been a much bolder decision.
0:19:41 > 0:19:44It's actually the chump which knocks the whole thing off balance.
0:19:44 > 0:19:47I think it's good cooking. I think she's done a good job on it.
0:19:47 > 0:19:49It's her personality there.
0:19:49 > 0:19:53It's a nice dish but nice is not good enough.
0:19:55 > 0:20:00Matt is plating up his dessert, Grandma's Humble Apple Crumble -
0:20:00 > 0:20:02a modern twist on his gran's recipe.
0:20:03 > 0:20:06It disappointed veteran Sat who gave Matt just five points -
0:20:06 > 0:20:11his lowest score. He needs to improve on that today.
0:20:11 > 0:20:16So I'm going to use my grandmother's original apple crumble recipe, so
0:20:16 > 0:20:21it's just going to be a really true, good, classic apple crumble, really.
0:20:21 > 0:20:23I certainly hope going back to basics
0:20:23 > 0:20:25is going to get me more than a five.
0:20:25 > 0:20:29Matt starts his dessert with a traditional crumble topping
0:20:29 > 0:20:31in place of the dehydrated spiced bread.
0:20:33 > 0:20:35Next it's the pickled apples
0:20:35 > 0:20:38which Matt has tweaked by leaving out the cider.
0:20:40 > 0:20:42Then it's on with the apple compote -
0:20:42 > 0:20:46another component he's adjusted by omitting the spices.
0:20:46 > 0:20:48Next, cider brandy ice cream -
0:20:48 > 0:20:51the only element unchanged from yesterday.
0:20:51 > 0:20:54Matt tops the dessert with more crumble,
0:20:54 > 0:20:58dresses with apple blossom and serves in ceramic apples.
0:21:00 > 0:21:01Ice cream on the left.
0:21:03 > 0:21:04OK?
0:21:08 > 0:21:11There's nothing better than a traditional apple crumble,
0:21:11 > 0:21:13so hopefully, that was right.
0:21:15 > 0:21:17Them is some big apples!
0:21:21 > 0:21:26- Where's the crumble?- He's made a crumble and scattered it on top.
0:21:26 > 0:21:29I think this looks a little bit more like the healthy option
0:21:29 > 0:21:31at breakfast than it does apple crumble.
0:21:31 > 0:21:32Yeah, sort of granola-ish.
0:21:32 > 0:21:35I actually think the crumble's very nice. I like the balance of flavours.
0:21:35 > 0:21:38You say traditional apple crumble.
0:21:38 > 0:21:40Did your grandma have an ice cream machine or did
0:21:40 > 0:21:41she used to serve it with custard?
0:21:41 > 0:21:44She actually used to make her own sorbets at home.
0:21:44 > 0:21:47I think custard would have worked better, actually.
0:21:47 > 0:21:51I don't think the cider and the alcohol content of the ice cream
0:21:51 > 0:21:54works particularly well for me against the pickling.
0:21:54 > 0:21:55It needs a lot more love.
0:21:55 > 0:21:58I think Matt took a brave route, changing his dessert completely,
0:21:58 > 0:22:01but he was so upset with the five that I think, you know,
0:22:01 > 0:22:02it was all he could do.
0:22:02 > 0:22:05It's not a pudding at which you throw up your hands in horror.
0:22:05 > 0:22:08It's more that you furrow your brow in puzzlement.
0:22:11 > 0:22:15Eve's dessert, Lancashire Bobbin, is inspired by the Lancashire
0:22:15 > 0:22:18cotton trade and crafts associated with the WI.
0:22:19 > 0:22:22It features a bobbin made from white chocolate mousse
0:22:22 > 0:22:25with two different textured bases,
0:22:25 > 0:22:26dark chocolate scissors,
0:22:26 > 0:22:29blackberry sorbet and blackberry cotton.
0:22:30 > 0:22:33A technical dish, it earned Eve seven points
0:22:33 > 0:22:35and one she must perfect today.
0:22:38 > 0:22:41Eve starts by refining her dark chocolate scissors.
0:22:41 > 0:22:43The chocolate was nice.
0:22:43 > 0:22:46It was just too much, so instead of doing it solid,
0:22:46 > 0:22:49I'm just going to tip it out so it's, like, just the outer shell.
0:22:49 > 0:22:52Will that make it a lot more fragile? Is that a risk?
0:22:52 > 0:22:54It will be a lot more fragile.
0:22:54 > 0:22:56While the shells of her scissors set,
0:22:56 > 0:22:59Eve assembles her complex Lancashire bobbins.
0:22:59 > 0:23:02She layers white chocolate mousse with caramel cereal pieces
0:23:02 > 0:23:04and praline feuilletine discs.
0:23:04 > 0:23:06What have you got to do next?
0:23:06 > 0:23:10I just need to airbrush them so that they look wood.
0:23:10 > 0:23:14- How long have you got? What time are you serving?- Five minutes, I think.
0:23:16 > 0:23:20Time is running out and the pressure is getting to Eve.
0:23:20 > 0:23:22I think it's time you were on a pass, Eve.
0:23:22 > 0:23:26I'm not serving up rubbish, so I'd rather be a couple of minutes over.
0:23:29 > 0:23:32The first element Eve needs to plate up is her scissors
0:23:32 > 0:23:33but there's a problem.
0:23:33 > 0:23:35Where are they? Where's her scissors?
0:23:37 > 0:23:39They've not come out. They split.
0:23:39 > 0:23:42Already behind on time and one element down,
0:23:42 > 0:23:45Eve goes to plate up her bobbins.
0:23:45 > 0:23:46BLEEPING
0:23:46 > 0:23:50Amid the panic, Eve decides to abandon the blackberry cotton
0:23:50 > 0:23:52so serves just the bobbins and sorbet.
0:23:57 > 0:24:01OK, let's go. Cotton bobbin, blackberry sorbet, thanks.
0:24:01 > 0:24:03You can't take that. Get back. You'll have to come back.
0:24:03 > 0:24:05You'll have to come back. I'm not sending that.
0:24:05 > 0:24:09Not happy with the sorbet, Eve has a change of heart.
0:24:09 > 0:24:12- You got fresh plates?- Yeah, please. Just put them back.
0:24:12 > 0:24:13I'll just replate.
0:24:13 > 0:24:16Are we ever going to get this pudding?
0:24:16 > 0:24:18We've been waiting... I don't know how long.
0:24:18 > 0:24:21You put the mace on. I'll do the sorbet. Come on.
0:24:23 > 0:24:26Eve resprays her bobbins and begins plating up again
0:24:26 > 0:24:28but is now seriously late.
0:24:30 > 0:24:34She adds extra feuilletine discs to stop the sorbet melting.
0:24:34 > 0:24:35It obviously begs the question,
0:24:35 > 0:24:38if she can't prepare this dish for four people,
0:24:38 > 0:24:40can she prepare it for a banquet?
0:24:40 > 0:24:43I think we should wait and see what she puts on a plate first.
0:24:43 > 0:24:47Just go cos that sorbet's melting. Go, go, go! Thank you.
0:24:48 > 0:24:50What happened? What went wrong?
0:24:50 > 0:24:51My dessert was really complicated
0:24:51 > 0:24:54and I just couldn't get it up in the right time,
0:24:54 > 0:24:56so then just completely lost it.
0:25:00 > 0:25:04- It's a bobbin.- I think, generally, it looks quite good.
0:25:04 > 0:25:06I think there's been a little patchwork done on mine.
0:25:06 > 0:25:10Not got the cotton, blackberry cotton. But where are the scissors?
0:25:11 > 0:25:15Um... Well, presumably, they didn't make the cut.
0:25:18 > 0:25:23Come on. It went out. It went out, yeah? Pull yourself together.
0:25:23 > 0:25:26I would say she needs to make the bobbin much smaller...
0:25:26 > 0:25:27Smaller, I agree.
0:25:27 > 0:25:30..because, honestly, this white chocolate mousse in both ends
0:25:30 > 0:25:33and right the way through the middle is very thick.
0:25:33 > 0:25:36It's quite a dense mousse and I don't think I could handle this.
0:25:36 > 0:25:37It'd just be so heavy.
0:25:37 > 0:25:40I mean, the mousse was great and the judges have still got that.
0:25:40 > 0:25:43It's a good job it's a great mousse! It's all they've got!
0:25:43 > 0:25:47- I must say, I do like the crackly, chocolatey bit.- Really?
0:25:47 > 0:25:51And this sorbet is delicious. It's a bit melty but it's very good.
0:25:51 > 0:25:53I feel a bit sorry for her, to be honest with you.
0:25:53 > 0:25:57There's a lot of technical skill required here to do this and I think
0:25:57 > 0:26:00she's been really overambitious in what she tried to achieve.
0:26:00 > 0:26:03In the end, we can only judge what's put in front of us.
0:26:03 > 0:26:07I can see how hard she worked to try and create that magic
0:26:07 > 0:26:09but it didn't come off.
0:26:09 > 0:26:12It is a dish, though, that would be perfect for the banquet
0:26:12 > 0:26:13if it had succeeded.
0:26:15 > 0:26:19- I'm feeling a little bit stressed. - I am absolutely exhausted.
0:26:19 > 0:26:21That is the hardest thing I have ever done.
0:26:21 > 0:26:25There were a couple of dishes which were stand-out terrific.
0:26:25 > 0:26:28I think they've really taken the spirit of the competition to heart.
0:26:28 > 0:26:31I think, sometimes, they've missed, sometimes, it really hit the money very well.
0:26:31 > 0:26:34They both turned to either their families and their region,
0:26:34 > 0:26:36actually, for inspiration.
0:26:36 > 0:26:38Bit of a rollercoaster of emotions today
0:26:38 > 0:26:42but I wish I'd have finished a bit more on a high but, you know...
0:26:42 > 0:26:44One dish has been stronger than the other
0:26:44 > 0:26:46and it's almost like I would think it could be neck-and-neck.
0:26:46 > 0:26:50In terms of menu design, there isn't much to choose between them.
0:26:50 > 0:26:54- Good luck with the judges, yeah? - I might need to hold your hand.
0:27:03 > 0:27:05Well, welcome, chefs.
0:27:05 > 0:27:08We've had some really heartfelt cooking from you today.
0:27:08 > 0:27:14- I don't suppose it's been that easy for you.- Absolutely exhausted.
0:27:14 > 0:27:18- And Eve, how was it for you? - Emotional, tense.
0:27:22 > 0:27:25The winner for the North West is...
0:27:31 > 0:27:32..Matt.
0:27:34 > 0:27:38- Congratulations, Matt. - Thank you very much.
0:27:38 > 0:27:40Matt, tell us, how does that feel?
0:27:40 > 0:27:44It was such an emotional week, put everything into it.
0:27:44 > 0:27:47- Feels amazing. - Eve, I'm so sorry.- It's OK.
0:27:47 > 0:27:50You know, we've really worked together this week
0:27:50 > 0:27:53and I'm really proud of him. He's done a great job.
0:27:53 > 0:27:59Matt, your lobster dish! It was just faultless. I gave it a ten.
0:27:59 > 0:28:02I was really looking for some fantastic home cooking today
0:28:02 > 0:28:06- and I got it. Thank you both.- Thank you very much.
0:28:06 > 0:28:09I can't believe it! I'm shocked. I'm over the moon, you know.
0:28:09 > 0:28:12He's been totally consistent all week and, you know,
0:28:12 > 0:28:14if I was going to lose to anybody,
0:28:14 > 0:28:17then Matt and Granny Worswick, they were the ones.
0:28:17 > 0:28:20- Are you there?- 'Yes.'- I got through!
0:28:21 > 0:28:23SCREAMING
0:28:23 > 0:28:26'Oh, my God! Oh, my God!'
0:28:26 > 0:28:28- Well done.- Thank you very much.
0:28:28 > 0:28:31You deserved it. Congratulations.
0:28:31 > 0:28:35- You need to get the North West to the banquet now!- Let's hope so.