0:00:03 > 0:00:07It's judgement day. Fourth-time competitor Richard Bainbridge...
0:00:07 > 0:00:10This time's different. I'm going all the way.
0:00:10 > 0:00:12..is up against newcomer Pip Lacey.
0:00:12 > 0:00:14There has to be a woman at the banquet
0:00:14 > 0:00:16and I'm going to make sure it's me.
0:00:16 > 0:00:18The Michelin-starred rivals are battling
0:00:18 > 0:00:22to represent the Central region in the national finals.
0:00:22 > 0:00:24The more it goes on, the more nervous...
0:00:24 > 0:00:25- The pressure builds.- Yeah.
0:00:27 > 0:00:29The ultimate goal - to cook
0:00:29 > 0:00:34at the Women's Institute centenary banquet at London's Drapers' Hall.
0:00:36 > 0:00:39Ensuring their dishes reach the high standards of the WI
0:00:39 > 0:00:41is a guest judge, Helen Carey.
0:00:41 > 0:00:45Former National Chair of the Women's Institute,
0:00:45 > 0:00:49- she knows what's expected. - What a tribute to the organisation.
0:00:49 > 0:00:52Richard's never won through to the finals,
0:00:52 > 0:00:54so the pressure's on to impress the judges
0:00:54 > 0:00:57and get all the way to the banquet.
0:00:57 > 0:00:58I don't know if you're really fully prepared
0:00:58 > 0:01:00to be going in that chamber later on today.
0:01:00 > 0:01:02No, I don't think I am.
0:01:02 > 0:01:07Pip is also out for glory, but the newcomer has a lot to prove.
0:01:07 > 0:01:10I really do honestly believe that my main is better than yours.
0:01:10 > 0:01:14Only the finest chef will continue in the competition.
0:01:14 > 0:01:16They're not as good as I've done it before.
0:01:17 > 0:01:21- RICHARD SIGHS - Sometimes the pressure gets to you.
0:01:21 > 0:01:24The chef going forward is...
0:01:38 > 0:01:41Newcomer Pip, protegee of veteran Angela Hartnett,
0:01:41 > 0:01:44has had a mixed week, winning the starter course
0:01:44 > 0:01:49and earning a 10 for her main, but her dessert scored poorly.
0:01:49 > 0:01:52After dessert, I felt a bit down, even though I was through.
0:01:52 > 0:01:55Coming this far now's given me more of a drive to go and win it.
0:01:55 > 0:01:57I don't want second place today.
0:01:57 > 0:02:00- Good luck, Pip.- Good luck. - Have a good one.
0:02:01 > 0:02:03Richard has cooked for the judges before,
0:02:03 > 0:02:06but never been crowned Central champion.
0:02:06 > 0:02:09This year, he's determined to win through to the banquet.
0:02:09 > 0:02:11I don't want to be that guy who keeps coming back
0:02:11 > 0:02:14and doesn't get anywhere. For me, this is all or nothing.
0:02:14 > 0:02:16Are they more critical when they judge you
0:02:16 > 0:02:17because you've been here before?
0:02:17 > 0:02:20- They're comparing your last time, last time...- Um...
0:02:20 > 0:02:22..last time, the time before that...
0:02:22 > 0:02:25I hope not cos then that just would not be a fair competition, would it?
0:02:27 > 0:02:30Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:30 > 0:02:32are examining the chefs' menus.
0:02:33 > 0:02:36Rich and Pip. This is Rich's fourth time here.
0:02:36 > 0:02:38I wonder if he's a little bit worried today.
0:02:38 > 0:02:41Pip - she's Angela Hartnett's head chef.
0:02:41 > 0:02:44I mean, she'll be desperate to knock him out.
0:02:44 > 0:02:46- It's going to be a battle royal today.- Mmm.
0:02:53 > 0:02:57- Rich, how are you feeling?- Nice to see you again. Nice to be back.
0:02:57 > 0:02:59LAUGHTER
0:02:59 > 0:03:01I'm hoping I've learnt something every time I've come in.
0:03:01 > 0:03:03I'm sure you're feeling the pressure
0:03:03 > 0:03:07- but it is all about the cooking on the day.- PRUE:- And Pip, welcome.
0:03:07 > 0:03:10- What happened with the pudding? - Richard didn't get it.
0:03:10 > 0:03:13There's a few things I can change. I think it'll be better.
0:03:13 > 0:03:16I cannot overemphasize the importance of this banquet.
0:03:16 > 0:03:19It's up to you to make it the great thing it's got to be,
0:03:19 > 0:03:21so very good luck.
0:03:21 > 0:03:23- Thank you.- Good luck.- Thank you.
0:03:25 > 0:03:28They terrify me cos they've sent me home so many times.
0:03:28 > 0:03:31I don't know if you're really fully prepared
0:03:31 > 0:03:33to be going in that chamber later on.
0:03:33 > 0:03:35No, I don't think I am but I don't want to think about it too much.
0:03:38 > 0:03:40Richard is first up with his starter,
0:03:40 > 0:03:44inspired by the lyrics of the WI anthem, Jerusalem.
0:03:44 > 0:03:48Lamb loin, parsley sponge and Jerusalem artichoke three ways
0:03:48 > 0:03:50only scored him a 6,
0:03:50 > 0:03:52so he needs a higher score today.
0:03:52 > 0:03:53This means so much to me
0:03:53 > 0:03:56and I'm nervous because I want to perform as good as I can do
0:03:56 > 0:03:59and I don't want to slip up and have to go home again.
0:03:59 > 0:04:02Didn't Richard say your starter was more like a main?
0:04:02 > 0:04:04Yeah, but I still believe it's delicate enough
0:04:04 > 0:04:06to be a starter at a banquet.
0:04:06 > 0:04:08I'm going to put some raw slices of artichoke on the dish
0:04:08 > 0:04:09with a bit of lemon juice
0:04:09 > 0:04:12cos he said it needed a little bit of acidity to lift it.
0:04:14 > 0:04:17The chefs will also be marked by guest judge Helen Carey.
0:04:17 > 0:04:19A long-serving member and former chair
0:04:19 > 0:04:22of the National Federation of Women's Institutes,
0:04:22 > 0:04:25she understands the WI's high standards.
0:04:25 > 0:04:30- Welcome, Helen.- Thank you very much. - The judges' chamber.
0:04:30 > 0:04:32Nice to be here.
0:04:32 > 0:04:35You're about to come up to celebrate 50 years, if I'm correct?
0:04:35 > 0:04:38- Of my personal membership?- Yes.- Yes.
0:04:38 > 0:04:41Well, this banquet is to celebrate 100 years of the WI.
0:04:41 > 0:04:44Isn't that fantastic that we've been going that long
0:04:44 > 0:04:46and that you're having a banquet for us?
0:04:46 > 0:04:50- I think that's such a privilege. - Are you a cook?- I am a cook, yes.
0:04:50 > 0:04:55- I love food!- What we're looking for is amazing-looking food.
0:04:55 > 0:04:56But it must be exquisite.
0:04:56 > 0:04:58Wouldn't that be wonderful if we could give some 10s?
0:05:01 > 0:05:04In the kitchen, Richard is ready to plate his starter.
0:05:04 > 0:05:07- Did I just see you put some plates in the oven then?- Yeah.
0:05:07 > 0:05:10Criticized for cold dishes in the week,
0:05:10 > 0:05:13Richard has heated his specially designed bowls.
0:05:14 > 0:05:19First in is Jerusalem artichoke puree and slow-poached egg yolk
0:05:19 > 0:05:23which veteran Richard Corrigan felt was too rich for a starter.
0:05:23 > 0:05:26I really believe it is banquet-worthy
0:05:26 > 0:05:28and I really hope the judges get this one.
0:05:28 > 0:05:31Next, unusual microwaved parsley sponge,
0:05:31 > 0:05:35baked Jerusalem artichoke and pearl barley.
0:05:38 > 0:05:43Richard adds lamb loin and garnishes with crispy lamb fat,
0:05:43 > 0:05:48parsley oil, shaved truffle and crispy Jerusalem artichoke peel.
0:05:48 > 0:05:53The new addition of sliced raw artichoke is next, topped with herbs.
0:05:55 > 0:05:57Lovely.
0:05:57 > 0:05:59- Thank you.- First ones out.
0:05:59 > 0:06:01Happy?
0:06:01 > 0:06:04I think, with the hymn playing, it's a lovely way to start a banquet.
0:06:04 > 0:06:07# And did those feet
0:06:07 > 0:06:11# In ancient time
0:06:11 > 0:06:13- # Walk upon England's...- #
0:06:13 > 0:06:18- Jerusalem!- I love the idea of the entire room...
0:06:18 > 0:06:20- Joining in.- ..joining in. - Oh, they would.
0:06:20 > 0:06:22I think they would think it was absolutely fantastic.
0:06:24 > 0:06:28I think there's some lovely rich flavours there but it's not heavy.
0:06:30 > 0:06:34I'm really surprised at how nice the parsley sponge is.
0:06:34 > 0:06:37It's fresh and it's got a slightly springy texture.
0:06:39 > 0:06:41What about the egg yolk? You've still put it on.
0:06:41 > 0:06:44I think it's an integral part of the dish. Without it...
0:06:44 > 0:06:48- I think it needs to be there. I think it adds that richness.- Good.
0:06:48 > 0:06:50The one thing that worried me was the egg yolk,
0:06:50 > 0:06:55- but I think it works very well. - A really delicious thing to eat.
0:06:55 > 0:06:57That... Really well done, I think.
0:06:57 > 0:06:58And you know, as much as I do,
0:06:58 > 0:07:01- that your heart and soul is in every single dish.- Yeah.
0:07:01 > 0:07:04And you just hope that they get the dishes as much as you got them.
0:07:05 > 0:07:07It's like a magical box -
0:07:07 > 0:07:10you're not quite sure what tastes you're going to have next.
0:07:10 > 0:07:14The lamb is really tasty. This is a really lovely dish.
0:07:16 > 0:07:19Pip's Wine Deer? venison dish
0:07:19 > 0:07:21was the highest-scoring starter in the week,
0:07:21 > 0:07:24so she's sticking with the same recipe of venison carpaccio,
0:07:24 > 0:07:27chicken and venison sausage,
0:07:27 > 0:07:30parsnip puree and pickled onion and red cabbage.
0:07:30 > 0:07:33How do you feel now you're dressing four plates for the judges?
0:07:33 > 0:07:35Yeah, it's pretty tough.
0:07:35 > 0:07:38Tweaking her presentation slightly,
0:07:38 > 0:07:41Pip lays pickled cabbage around the outside of the plate,
0:07:41 > 0:07:43while Richard helps brown her sausages.
0:07:44 > 0:07:47Nerve-racking, especially the first course
0:07:47 > 0:07:48cos it's a bit fiddly plating it.
0:07:48 > 0:07:52Thinly-sliced carpaccio is fanned into a flower shape,
0:07:52 > 0:07:56seasoned with salt and vinaigrette
0:07:56 > 0:07:59and topped with pickled onion pieces.
0:07:59 > 0:08:02Richard wanted a little bit more of a stronger pickle on those onions.
0:08:02 > 0:08:04I did pickle them a bit more.
0:08:04 > 0:08:08There's not a lingering taste which I think will be all right.
0:08:08 > 0:08:10She thinly slices the sausages...
0:08:13 > 0:08:18- I've got two minutes.- ..and gets Richard to pour the parsnip wine.
0:08:18 > 0:08:21Parsnip puree is dotted on the sausage pieces
0:08:21 > 0:08:25and the dishes are served on woodland mats.
0:08:25 > 0:08:28- Happy?- Yep. Thank you very much.
0:08:32 > 0:08:34Oh, my goodness.
0:08:36 > 0:08:41- Well, isn't it pretty?- I think I just wandered into Sherwood Forest.
0:08:44 > 0:08:47- Do you think there was a lot of raw meat on that plate?- It looks pretty.
0:08:47 > 0:08:50I don't think they'll see it as a plate of raw meat. Well, I hope not!
0:08:52 > 0:08:54That's a large plateful of raw meat.
0:08:55 > 0:08:57Deer carpaccio can be pretty tasteless.
0:08:57 > 0:09:00The meat in this dish does not have flavour.
0:09:00 > 0:09:04And the bits of acidity from the cabbage and the onion,
0:09:04 > 0:09:06they're not powerful enough to focus the dish.
0:09:06 > 0:09:10I did the sausages slightly thinner so they sit on the plate better.
0:09:10 > 0:09:12Yeah.
0:09:12 > 0:09:14- MATTHEW:- The world's smallest liver sausage.- Yes.
0:09:14 > 0:09:17But they are potently flavoured.
0:09:17 > 0:09:19Now, let me talk to you about parsnip wine.
0:09:19 > 0:09:22- This is absolutely sensational. - Stop trying to be so nice.
0:09:22 > 0:09:26- Let us just be correct. It's wrong! - It's not a disaster, this dish.
0:09:26 > 0:09:28It's a really lovely idea.
0:09:29 > 0:09:32- Do you think it's better than what you done for Richard?- I hope so.
0:09:32 > 0:09:36- Not good enough for the WI.- And I think not good enough for a banquet.
0:09:38 > 0:09:41Richard is first with his fish course, Home And Country,
0:09:41 > 0:09:44of smoked trout, plum and pickled cucumber.
0:09:44 > 0:09:50Inspired by the WI's principles of using home-sourced produce,
0:09:50 > 0:09:53it scored an 8 in the week.
0:09:53 > 0:09:56Richard has to impress again today or he's going home.
0:09:56 > 0:09:58Do you think it's going to get better than an 8?
0:09:58 > 0:10:01The judges are very different to Richard Corrigan.
0:10:01 > 0:10:04It's a different pressure now.
0:10:04 > 0:10:08Richard's oven-smoking his fish with the discarded plum stones,
0:10:08 > 0:10:12inspired by the WI's waste-not-want-not approach.
0:10:12 > 0:10:16You could really use oak. It's not there to get much flavour from it.
0:10:16 > 0:10:17- It's just using up things.- Yeah.
0:10:17 > 0:10:23First into fishing tins is sliced plum, whey jelly,
0:10:23 > 0:10:26nasturtium leaves and pickled cucumber.
0:10:26 > 0:10:31The trout has been oven-smoked with lardo, a cured pork fat,
0:10:31 > 0:10:35and bee pollen. But there's a problem.
0:10:37 > 0:10:39- Happy?- No, my fish is overcooked.
0:10:41 > 0:10:42- How much overcooked?- A lot.
0:10:44 > 0:10:49There's such a fine line in between fish being perfect and overcooked
0:10:49 > 0:10:52and I'm really gutted about that and it's knocked me for six a bit.
0:10:52 > 0:10:55Richard must continue plating up
0:10:55 > 0:10:59and hope the overcooking hasn't also made the fish too smoky.
0:10:59 > 0:11:04He finishes with buttermilk mousse and dill oil,
0:11:04 > 0:11:09serves on boards and covers with fly-fishing baskets.
0:11:10 > 0:11:12Thank you.
0:11:16 > 0:11:18- Annoyed?- Yeah.
0:11:23 > 0:11:26Sometimes the pressure gets to you.
0:11:29 > 0:11:32Oi... Oh, and there's something else inside.
0:11:35 > 0:11:36Big smell of smoke.
0:11:36 > 0:11:39He actually used the plum stones to smoke it
0:11:39 > 0:11:42- because that means throwing nothing away.- Absolutely, yes.
0:11:45 > 0:11:46What do you think happened?
0:11:46 > 0:11:50Just been in there too long, so it's overcooked.
0:11:54 > 0:11:56The smoking is quite strong
0:11:56 > 0:12:00and so you've effectively lost all flavour of the trout in there.
0:12:00 > 0:12:04- I think it's oversmoked and it's overcooked.- HELEN:- It IS overcooked.
0:12:04 > 0:12:07I don't think the whey jelly adds anything to it.
0:12:07 > 0:12:11- You can't really taste any delicious lardo flavour at all.- No.
0:12:11 > 0:12:14- You want it to be perfect for the judges cos it means so much.- Yeah.
0:12:14 > 0:12:17I'm not happy with it full stop, to be honest.
0:12:17 > 0:12:21I like the flavour but there's only one flavour and that's smoked fish.
0:12:21 > 0:12:24- Yes.- I'm expecting a great deal more from this.
0:12:24 > 0:12:27- I think we're all a little let down, aren't we?- Yeah.
0:12:31 > 0:12:36For her fish course, inspired by her grandma, Pip is smoking haddock
0:12:36 > 0:12:40and serving a deep-fried potato hotpot,
0:12:40 > 0:12:44which veteran Richard wasn't keen on. Pip's sticking to her guns
0:12:44 > 0:12:47but is having trouble with the potato element today.
0:12:47 > 0:12:50Batter's just not quite there on the top, so...
0:12:52 > 0:12:53I'll put them back in.
0:12:53 > 0:12:56As the undercooked batter fries, Pip must continue plating up.
0:12:56 > 0:13:02First onto her grandma's traditional plates is pickled cucumber.
0:13:02 > 0:13:06Richard overcooked his fish which can only help me in some ways, so...
0:13:06 > 0:13:08In the back of my head, I was thinking,
0:13:08 > 0:13:10"Oh, he's made a mistake," then I went and did it.
0:13:10 > 0:13:12But it's pushing me on as well.
0:13:12 > 0:13:16A relieved Pip adds her rescued battered hotpot next.
0:13:16 > 0:13:18A lot better. I should have just cooked them
0:13:18 > 0:13:21- a bit longer in the first place. - She's refining her presentation
0:13:21 > 0:13:24by serving the smoked haddock in two pieces.
0:13:24 > 0:13:27Next is lemon puree.
0:13:27 > 0:13:31- Cucumber vinegar is served in individual shakers.- OK, thank you.
0:13:36 > 0:13:38- Well done. Happy?- I think so.
0:13:43 > 0:13:45- MATTHEW:- Well, well.
0:13:45 > 0:13:49"Grandma lived next door and often made us smoked fish for tea
0:13:49 > 0:13:55"but she loved to overseason, so we'd all shout, 'Grandma!'"
0:13:55 > 0:13:58It looks so much better than it did the other day.
0:13:58 > 0:13:59I think that was a really nice touch
0:13:59 > 0:14:01- that they're your nanny's plates. - Yeah.
0:14:01 > 0:14:03I think it looks a bit dull.
0:14:03 > 0:14:06You eat with your eyes and you sort of go, "Oh."
0:14:07 > 0:14:10I think you've got to give them something memorable.
0:14:10 > 0:14:13The flavour of that potato is memorable. It's wonderful.
0:14:14 > 0:14:16Mmm, yummy.
0:14:16 > 0:14:19I think the potato was OK, but still not as good as I've done it before.
0:14:19 > 0:14:22- I'm really happy with the fish. Really moist inside, so...- Yeah.
0:14:22 > 0:14:24- OLIVER:- The fish is delicious.- Mmm.
0:14:24 > 0:14:27I think the fish is absolutely perfectly cooked.
0:14:27 > 0:14:31Now, I think the vinegar is terrific. It tastes so of cucumber.
0:14:31 > 0:14:34I like the vinegar, I don't see why it's necessary.
0:14:36 > 0:14:39At the halfway point, the chefs are moving onto their mains,
0:14:39 > 0:14:42as the judges discuss their scores.
0:14:42 > 0:14:45I think they really took the brief to heart.
0:14:45 > 0:14:47I've certainly got a 9 or 10 at the top end
0:14:47 > 0:14:49and I think we've all agreed on that.
0:14:49 > 0:14:52The bottom...I'm wavering between a 5 and a 6.
0:14:52 > 0:14:54- They are neck and neck. - I do think both these chefs
0:14:54 > 0:14:57are going to come up with outstanding dishes in the afternoon.
0:14:57 > 0:14:59I wouldn't like to bet on who's going to win.
0:15:00 > 0:15:02For their main courses,
0:15:02 > 0:15:05both Michelin-starred chefs scored 10s in the week.
0:15:05 > 0:15:07They have to plate perfection again today.
0:15:09 > 0:15:11Are you worried you might not cook it as perfect
0:15:11 > 0:15:13- as then it won't be the 10 that you got?- Of course.
0:15:13 > 0:15:15I panic and worry myself
0:15:15 > 0:15:17that it's not going to be as good as the last time, but...
0:15:17 > 0:15:22I do honestly believe that my main is better than yours, so we'll see.
0:15:24 > 0:15:26Pip's first with her canned rabbit stew
0:15:26 > 0:15:28with potatoes and pickled vegetables,
0:15:28 > 0:15:32inspired by the WI's history of preserving.
0:15:32 > 0:15:35Controversially, the judges will heat it themselves,
0:15:35 > 0:15:38in honour of the Institute's belief in home cooking.
0:15:38 > 0:15:41Richard was all right waiting for the food to be cooked,
0:15:41 > 0:15:45- but do you think the judges will be all right to wait?- I'm hoping.
0:15:45 > 0:15:49Three minutes goes pretty quickly, so... And don't we just know it!
0:15:49 > 0:15:52Pip's staying with her winning recipe
0:15:52 > 0:15:54and hopes attention to the brief
0:15:54 > 0:15:56and the fun factor will appeal to the WI...
0:15:56 > 0:15:59- Hello, chefs.- ..in particular, guest judge Helen.
0:15:59 > 0:16:02- Well, I've been a WI member for nearly 50 years.- Wow.
0:16:02 > 0:16:06And I've led the organisation, so I know a bit about it.
0:16:06 > 0:16:07Just a little bit!
0:16:07 > 0:16:09I'm really impressed with the research you've done
0:16:09 > 0:16:13- because how do you sell the WI on a plate?- Yeah.
0:16:13 > 0:16:15- It's not easy. - You don't have to tell US that.
0:16:15 > 0:16:17Even my mum's now joined the WI
0:16:17 > 0:16:19to try and get the insider view for me, so...
0:16:19 > 0:16:21- Wish her luck.- Thank you.
0:16:21 > 0:16:23How's it going inside the judges' chamber?
0:16:23 > 0:16:26Well, some better than others. Mixed, you know...
0:16:26 > 0:16:29But on the whole, we're really interested in the food
0:16:29 > 0:16:31and what you've done with the brief.
0:16:31 > 0:16:33- You're still hungry? - I've left plenty of room.- Good.
0:16:33 > 0:16:35- Anyway, good luck.- Bye-bye.
0:16:37 > 0:16:40Pip is serving a green bean and shallot salad
0:16:40 > 0:16:45and deep-fried rabbit beignets as side dishes for her rabbit stew.
0:16:45 > 0:16:47If you need anything, give me a shout.
0:16:47 > 0:16:48Can you do my dessert for me?
0:16:50 > 0:16:53Richard gets Pip's cast-iron hotplates into her boxes.
0:16:53 > 0:16:57Her presentation is a homage to old-fashioned haybox cooking,
0:16:57 > 0:17:01a technique used for stews and championed by the WI.
0:17:01 > 0:17:05The rabbit stew, set in rabbit sauce, is served in cans with instructions.
0:17:06 > 0:17:10Take these and place in front of the judges and they can read it.
0:17:10 > 0:17:12OK, go, go, go.
0:17:14 > 0:17:17- Well done. High five. - Thanks for your help. Cheers.
0:17:21 > 0:17:23My goodness gracious me.
0:17:24 > 0:17:27It's an outrage having to cook your own food.
0:17:27 > 0:17:30We're meant to be sitting here getting fat
0:17:30 > 0:17:32and passing opinions, you know.
0:17:32 > 0:17:34- It's fun.- Come on, let's do it.
0:17:34 > 0:17:40- Oh.- Oh.- Oh.- Oh. - Hang on. Turn on your timers.
0:17:41 > 0:17:43I just hope they get the idea of it
0:17:43 > 0:17:47and they're not sitting there for ten minutes with the timer,
0:17:47 > 0:17:49trying to work out what's going on.
0:17:49 > 0:17:52- OLIVER:- I think this little beignet needs eating now.
0:17:53 > 0:17:55- Ooh.- Mmm, that's good.
0:17:55 > 0:17:58There's quite a dash of mustard in there, isn't there?
0:17:58 > 0:18:01- Not just a dash either. - TIMER BEEPS
0:18:01 > 0:18:03THEY LAUGH
0:18:03 > 0:18:05- Stop!- Do a bit of stirring.
0:18:05 > 0:18:08I can just see that scene - alarms going off all over the place,
0:18:08 > 0:18:10- beep, beep, beep. - Wouldn't it be lovely?
0:18:10 > 0:18:12- HELEN:- Members might find it quite entertaining.
0:18:12 > 0:18:15- TIMER BEEPS - I'm cooked.
0:18:15 > 0:18:17I hope it's warm inside when they do it.
0:18:17 > 0:18:20It's amazing how it's cooked perfectly.
0:18:20 > 0:18:22- The rabbit is beautifully cooked. - The sauce is delicious.
0:18:22 > 0:18:26- I am surprised.- HELEN:- I think the vegetables are delicious.
0:18:26 > 0:18:29One of the things that works unexpectedly well are the hazelnuts.
0:18:29 > 0:18:32- Yes!- That sort of lovely crunchy bit in there.
0:18:33 > 0:18:36- The more it goes on, the more... - The pressure builds.- Yeah.
0:18:38 > 0:18:42It just shows a great level of skill.
0:18:42 > 0:18:44It's a very, very fine piece of cooking.
0:18:44 > 0:18:46I would give it a very, very high mark.
0:18:48 > 0:18:52After messing up his fish course, Richard can't afford any mistakes.
0:18:52 > 0:18:57He has to score another 10 for his poussin and roasted vegetable main.
0:18:57 > 0:18:59You're only as good as your last meal.
0:18:59 > 0:19:01I didn't do well on my fish course,
0:19:01 > 0:19:03but this is going to be the one for me.
0:19:03 > 0:19:07The dish is named Betty In The Henhouse, after a WI magazine article
0:19:07 > 0:19:11and inspired by the Institute's support for home-reared poultry.
0:19:11 > 0:19:14Like Pip, Richard's not making any changes.
0:19:14 > 0:19:18I'm desperate to cook this one as well as I cooked it for Richard
0:19:18 > 0:19:20and that's my main focus at the moment.
0:19:20 > 0:19:22First, Richard plates his vegetables -
0:19:22 > 0:19:26roasted onions and carrots, confit parsnips,
0:19:26 > 0:19:30broad beans, pearl barley risotto and samphire.
0:19:30 > 0:19:33Do you think it's going to be elevated enough for the banquet?
0:19:33 > 0:19:36Yeah, I'm just trying to give them some theatre
0:19:36 > 0:19:39and a great plate of tasty food.
0:19:39 > 0:19:42Pip helps by pouring the herb gravy into serving jugs.
0:19:42 > 0:19:46The deboned poussins with sausage meat and chutney stuffing
0:19:46 > 0:19:49are served in the henhouse, in eggshell cloches.
0:19:51 > 0:19:53Yeah.
0:19:58 > 0:20:02- LAUGHTER - Wow! Betty's Henhouse.
0:20:02 > 0:20:05- That is a cool looking thing. - PRUE:- Oh, I love it!
0:20:07 > 0:20:12- Oh.- That is how I cooked it for Richard so, if that's not good,
0:20:12 > 0:20:15then, you know, I haven't got it.
0:20:16 > 0:20:20- One, two, three. Yay!- Ooh. - Pretty as a picture.
0:20:20 > 0:20:23Ooh, it's stuffed inside. Look at that.
0:20:25 > 0:20:29- I think it's a delicious stuffing. - HELEN:- The stuffing is lovely.
0:20:29 > 0:20:30I think the flavour from the stuffing
0:20:30 > 0:20:32is overwhelming the meat itself.
0:20:32 > 0:20:35But it has to be because there wouldn't be much flavour.
0:20:35 > 0:20:38Except for the gravy which I think is absolutely delicious.
0:20:38 > 0:20:41- Love pearl barley. - PRUE:- I think it's perfect.
0:20:41 > 0:20:43- I think it hits the brief. - And the sense of humour?
0:20:43 > 0:20:45- I think so. It makes me giggle.- Yes.
0:20:45 > 0:20:47- MATTHEW:- Do you think that the WI members
0:20:47 > 0:20:49would be raising a cheer over this dish?
0:20:49 > 0:20:53Well, I think the way it's served actually is quite impressive.
0:20:53 > 0:20:56I think the whole thing is beautifully executed
0:20:56 > 0:20:58and then dramatic as well. I love it!
0:21:01 > 0:21:04Pip is first to plate her dessert of chiboust -
0:21:04 > 0:21:07a set custard, flavoured with pureed scone,
0:21:07 > 0:21:11apple and pear jam and clotted cream ice cream.
0:21:11 > 0:21:15Her take on a traditional scone scored just five in the week,
0:21:15 > 0:21:19with veteran Richard advising against the deconstructed dish.
0:21:19 > 0:21:21Are you making any changes to the dessert?
0:21:21 > 0:21:22I'm serving the tea in a teapot,
0:21:22 > 0:21:25a little scone on the side of the saucer.
0:21:25 > 0:21:27Do you think you've made enough changes or...
0:21:27 > 0:21:30Hopefully it's better than a 5 today, so...
0:21:31 > 0:21:34First on her plate is apple, pear and ginger jam,
0:21:34 > 0:21:36scone bases and scone crumbs.
0:21:39 > 0:21:43The chiboust, with more jam hidden inside, sits on top,
0:21:43 > 0:21:46with clotted cream ice cream on the side.
0:21:46 > 0:21:49- So, tea in these? - Yeah, tea in there.
0:21:50 > 0:21:53Richard pours warm milk into teacups.
0:21:53 > 0:21:56Crisp scone tuiles go on next
0:21:56 > 0:21:59with a new mini scone served with the teacups.
0:22:01 > 0:22:04I think it looks...elegant.
0:22:04 > 0:22:07- That's it.- How do you feel?
0:22:14 > 0:22:16- HELEN:- It looks rather exciting.
0:22:16 > 0:22:18- PRUE:- Oh, I love the cups.
0:22:18 > 0:22:24- Is it a "sc-on" or is it a "sc-oan"? - I say, "Sc-on".- I say, "Sc-oan".
0:22:25 > 0:22:28That little scone on the side - did you try it?
0:22:28 > 0:22:30Yeah, I didn't want to put a big scone on there
0:22:30 > 0:22:33cos it just seems pointless to the rest of the dessert,
0:22:33 > 0:22:36so, yeah, just a little one.
0:22:36 > 0:22:39Why did she bother to make the little scone at all
0:22:39 > 0:22:41because, frankly, it's very dry?
0:22:41 > 0:22:43Actually, I'm not very good at scones myself.
0:22:43 > 0:22:47- I think Pip isn't very good at scones either.- Really?- Well...
0:22:48 > 0:22:50Is there anything that you're worried about on that dish?
0:22:50 > 0:22:52The chiboust. That's my one worry
0:22:52 > 0:22:55- cos Richard just didn't like it, so...- Yeah.
0:22:56 > 0:23:00I think that Richard Corrigan may have been right about the chiboust.
0:23:00 > 0:23:04- Yeah.- Horrible. - And the tea is absolutely horrid.
0:23:04 > 0:23:06- HELEN:- I don't know why it's got milk in it.
0:23:06 > 0:23:08- It would have been much better without milk.- Yes.
0:23:08 > 0:23:11The only thing nice on the plate was the ice cream.
0:23:11 > 0:23:14I'm afraid to say I think that Pip's just "scone" too far this time.
0:23:14 > 0:23:17- LAUGHTER - Oh!- Oh, dear!
0:23:19 > 0:23:22Richard's dessert is inspired by the women in his life -
0:23:22 > 0:23:24his version of his nanny's trifle
0:23:24 > 0:23:28and a cocktail inspired by his sister, with props made by his wife.
0:23:30 > 0:23:31It scored his second 10 of the week,
0:23:31 > 0:23:34moving Richard to tears when he served it.
0:23:34 > 0:23:38I'm proud of my family and all the effort that's got to here.
0:23:38 > 0:23:40This is the one that means loads to me.
0:23:40 > 0:23:44The judges will mix the Victoria sponge cocktail themselves -
0:23:44 > 0:23:47vanilla gin, strawberry syrup
0:23:47 > 0:23:50and buttercream mousse, which Richard has tweaked.
0:23:50 > 0:23:53What's better than a 10? You can't get better than a 10.
0:23:53 > 0:23:55It was a little bit on the difficult side to drink,
0:23:55 > 0:23:58so I've tried to lighten it slightly.
0:24:02 > 0:24:06He finishes his trifle with cream, freeze-dried raspberries,
0:24:06 > 0:24:09chocolate popping candy and baby mint.
0:24:10 > 0:24:13Milk jam is spooned onto miniature summer fete tables,
0:24:13 > 0:24:15with the trifle on top,
0:24:15 > 0:24:18covered with summer fete tents.
0:24:21 > 0:24:24OK, let's do it.
0:24:25 > 0:24:27HE SIGHS
0:24:27 > 0:24:30That was good. And I didn't cry!
0:24:30 > 0:24:32- There's still time.- Yeah, there is.
0:24:36 > 0:24:38Oh, look at that! I love it. Look at the little bunting.
0:24:38 > 0:24:40- HELEN:- I know, isn't it lovely?
0:24:41 > 0:24:45- Yes!- Oh, wow!- Wow!
0:24:45 > 0:24:47Is that as good as when you served it to Richard?
0:24:47 > 0:24:49Yeah, yeah, I believe so.
0:24:49 > 0:24:52- MATTHEW:- I think we should make the cocktail as well.
0:24:52 > 0:24:54- Oh, it's gin. - Yes.- I put it all in.
0:24:54 > 0:24:57- Oh, I can smell the vanilla. - What a lot of fun.
0:24:57 > 0:25:00- The buttercream mousse... - It looked lighter,
0:25:00 > 0:25:02so I think it'll make it easier to drink.
0:25:04 > 0:25:07- It tastes remarkably like sponge. - I love it.
0:25:07 > 0:25:10- Is this strictly necessary?- Yes!
0:25:10 > 0:25:14It's quite fun to be able to say, "Cheers" to people, isn't it?
0:25:14 > 0:25:17I put my heart and soul in. I could not give any more.
0:25:17 > 0:25:21I think the trifle is pretty well perfect.
0:25:21 > 0:25:23- I'm finding it absolutely delicious. - It's gorgeous.
0:25:23 > 0:25:26It's got the raspberries which add the tartness, it's got the custard,
0:25:26 > 0:25:29it's got the cream, it's got the hundreds and thousands.
0:25:29 > 0:25:30It's got WI written all over it.
0:25:30 > 0:25:33I think this would go down very nicely at a banquet.
0:25:39 > 0:25:43- This is the worst bit of the whole week.- Butterflies, big time.- Yeah.
0:25:43 > 0:25:46We've eaten some absolutely cracking good food.
0:25:46 > 0:25:49There were a couple of whacking lows
0:25:49 > 0:25:52and about four dishes which were absolutely superb.
0:25:52 > 0:25:55I don't think, this week, I could have done any more than I've done.
0:25:55 > 0:25:59All I can do now is have my fingers crossed and hope, really.
0:26:00 > 0:26:03I'm in such a good mood today that I have actually given three 10s.
0:26:03 > 0:26:08I can think of two that would really, really honour the WI.
0:26:17 > 0:26:21Welcome, chefs. How are you feeling?
0:26:21 > 0:26:24- Nervous.- Yeah, really nervous.
0:26:24 > 0:26:28- I've been here before, so...- This is your fourth time in the competition.
0:26:28 > 0:26:30I know, I know.
0:26:30 > 0:26:33Well, I can tell you that we have had some amazing dishes
0:26:33 > 0:26:36that were really worthy of appearing at the banquet.
0:26:36 > 0:26:40Indeed, we awarded nine 10s today.
0:26:41 > 0:26:43But I can tell you the chef going forward...
0:26:45 > 0:26:47..is...
0:26:52 > 0:26:54- ..Rich. - LAUGHTER
0:26:54 > 0:26:58- Oh, brilliant!- I think we're as relieved as you are.
0:26:58 > 0:27:01- I knew I could do it eventually! - LAUGHTER
0:27:01 > 0:27:03Pip, how does it feel?
0:27:03 > 0:27:06I'm gutted, but I'm really happy for him, really happy for him.
0:27:06 > 0:27:07Rich, I can tell you,
0:27:07 > 0:27:09I think your lamb starter was amazing
0:27:09 > 0:27:11and I gave that a 10.
0:27:11 > 0:27:14But I also love your trifle and I thought that was amazing
0:27:14 > 0:27:15and I gave that a 10 too.
0:27:15 > 0:27:17Brilliant, thank you.
0:27:17 > 0:27:19Pip, commiserations.
0:27:19 > 0:27:23You know, your DIY rabbit was absolutely superb.
0:27:23 > 0:27:25I gave it a 10.
0:27:25 > 0:27:27- Thank you. - Listen, thank you both.
0:27:27 > 0:27:31- Rich, you've done it! - LAUGHTER
0:27:36 > 0:27:38Over the moon. I'm really happy. Um...
0:27:42 > 0:27:44All I can say is I am massively relieved
0:27:44 > 0:27:48that Rich's food was good enough to win today.
0:27:48 > 0:27:50DIAL TONE
0:27:50 > 0:27:53- Hello?- Hi, Mum, it's Richard.
0:27:53 > 0:27:57- I've done it and I'm going to finals.- Ooh!
0:27:57 > 0:28:02Oh, darling, that's just wonderful. You've done so well!
0:28:02 > 0:28:05- Thanks, Mum. - Oh, I'm so proud of you.
0:28:05 > 0:28:08It's starting to sink in how gutted I am
0:28:08 > 0:28:12but I definitely feel really proud on how much I put into it.
0:28:12 > 0:28:14Would I come back?
0:28:14 > 0:28:17Probably, yeah, cos that's my sort of fighting spirit.
0:28:17 > 0:28:19- You won and you're a worthy winner. - Cheers.
0:28:20 > 0:28:23The idea that I can now go home
0:28:23 > 0:28:25and tell my wife and little Holly that...
0:28:27 > 0:28:29..Daddy's done it.
0:28:31 > 0:28:33Yeah, that's what I'm waiting for.