0:00:05 > 0:00:07This week on Great British Menu,
0:00:07 > 0:00:10three of the Northwest's most acclaimed chefs.
0:00:11 > 0:00:15Kim Woodward, the first ever female head chef of the Savoy.
0:00:15 > 0:00:17It is a competition.
0:00:17 > 0:00:18I'm all guns blazing.
0:00:18 > 0:00:20Adam Reed, a protege of Simon Rogan.
0:00:22 > 0:00:23Pulling out all the stops then, aren't you?
0:00:23 > 0:00:26I don't think I can do anything but, Kim.
0:00:26 > 0:00:30And last year's regional champion, Matt Worswick.
0:00:30 > 0:00:34I'm not out of the woods yet, I'm panicking out of my mind.
0:00:34 > 0:00:37In the year the nation marked the Queen's 90th birthday,
0:00:37 > 0:00:42the chefs are celebrating the everyday Great Britons honoured throughout her reign,
0:00:42 > 0:00:46and competing for a chance to cook at an historic banquet
0:00:46 > 0:00:49at the iconic Palace of Westminster.
0:00:51 > 0:00:54Yesterday's main course put Matt in the lead.
0:00:54 > 0:00:56You absolutely nailed that dish.
0:00:56 > 0:00:58I'm going to give you a score of nine.
0:00:58 > 0:01:01With Adam one point behind.
0:01:01 > 0:01:04It just didn't have the character that a dish needs to go
0:01:04 > 0:01:06all the way through to the banquet.
0:01:06 > 0:01:09And Kim crashing into third place.
0:01:09 > 0:01:10What let you down was the detail.
0:01:11 > 0:01:16Today is the dessert course and the chefs' final chance to impress Phil.
0:01:16 > 0:01:18You've got to feel the pressure, haven't you?
0:01:18 > 0:01:20This dish is something I really want to pull off.
0:01:20 > 0:01:24For one chef, the competition will end.
0:01:24 > 0:01:25Commiserations.
0:01:25 > 0:01:27Ultimately, only two can go through.
0:01:39 > 0:01:43The chefs are competing to create dishes that are a fitting tribute
0:01:43 > 0:01:45to our modern Elizabethan age.
0:01:47 > 0:01:49Food that tells the story of British cuisine
0:01:49 > 0:01:54during the Queen's historic reign, celebrating how far it's come.
0:01:55 > 0:01:59Judging these dishes for inventive and outstanding cooking
0:01:59 > 0:02:01is veteran Phil Howard.
0:02:01 > 0:02:04The dessert course is probably the course I'm most interested in.
0:02:04 > 0:02:05I've got a sweet tooth.
0:02:05 > 0:02:07I'm very particular about what I want.
0:02:07 > 0:02:11Polished, sophisticated, elegant, refined plates of food.
0:02:11 > 0:02:12But, at the end of the day,
0:02:12 > 0:02:15it's got to be a great dessert for the Great Britons.
0:02:15 > 0:02:16Final day today.
0:02:16 > 0:02:19I'm really happy with the score that I got. I was absolutely made up.
0:02:19 > 0:02:22I think you both know I've got some climbing to do on the scores.
0:02:22 > 0:02:24I don't know what you're going for, but I'm going for a ten!
0:02:24 > 0:02:27I don't think I don't think anyone can rest on their laurels here.
0:02:27 > 0:02:29One of us is going home tonight. It could be any of us.
0:02:29 > 0:02:31No-one's running away with it.
0:02:32 > 0:02:34First up is Matt.
0:02:34 > 0:02:38He's going from strength to strength with his modern reinventions of
0:02:38 > 0:02:43British classics and has taken the lead after winning the main course.
0:02:43 > 0:02:45It's quite a pack. Seven, eight, nine.
0:02:45 > 0:02:49It seems to be improving, but I can't count my chickens just yet.
0:02:54 > 0:02:56Matt, how are you? I'm very good, thanks.
0:02:56 > 0:02:59Last year, you nailed the main course, bombed on puds.
0:02:59 > 0:03:01That's it, yeah. I remember it very well.
0:03:01 > 0:03:02Let's not have the same again.
0:03:02 > 0:03:05No, I'm going to do me very best to put a decent dish up. Good.
0:03:05 > 0:03:08I think I've got the general gist of where Matt's coming from this year,
0:03:08 > 0:03:10but come on.
0:03:10 > 0:03:11It's going to be peach Melba.
0:03:11 > 0:03:14A classic British dish, fallen out of favour.
0:03:14 > 0:03:17This dish is everything that I love about puddings.
0:03:17 > 0:03:19You know, poached peaches, fresh raspberries.
0:03:19 > 0:03:22Just putting a bit of life into it with a bit of a modern twist.
0:03:22 > 0:03:24This dish was created for Dame Nellie Melba.
0:03:24 > 0:03:28It was a tribute to her and this is my tribute to the dish.
0:03:28 > 0:03:32Has it got the scope to be modernised in a way that you did
0:03:32 > 0:03:35so effectively with the coronation chicken?
0:03:35 > 0:03:40I was very conscious with this dessert to be complimentary,
0:03:40 > 0:03:42but just to add a bit of modern technique.
0:03:42 > 0:03:44So, with the peaches,
0:03:44 > 0:03:47I'm going to poach these in a little bit of a peach liqueur,
0:03:47 > 0:03:49so it's going to be nice and boozy.
0:03:49 > 0:03:52I'm going to make a peach puree as well,
0:03:52 > 0:03:54and I'm going to make a vanilla ice cream.
0:03:54 > 0:03:58I'm going to make a raspberry sponge in the microwave.
0:03:58 > 0:04:01So, again, it's nice and aerated, not too heavy.
0:04:01 > 0:04:04I'm also freezing some of the raspberries with liquid nitrogen,
0:04:04 > 0:04:08so you get an instant burst of fresh raspberries.
0:04:08 > 0:04:09I'm a real pudding person
0:04:09 > 0:04:13and I hope you do this box of wonderful ingredients justice, Matt.
0:04:13 > 0:04:15So do I.
0:04:15 > 0:04:20I think Matt's peach Melba hits the brief, but it is an old-school dish,
0:04:20 > 0:04:24and he's theoretically going to demonstrate where contemporary,
0:04:24 > 0:04:26progressive cooking can take it.
0:04:26 > 0:04:28So, the ball's in his court, really.
0:04:29 > 0:04:31Next is Adam.
0:04:31 > 0:04:35One point behind Matt, he may have cooked consistently all week,
0:04:35 > 0:04:39but, as yet, he's the only chef not to have scored higher than eight.
0:04:39 > 0:04:42I'm feeling good. I've got a very technical dessert,
0:04:42 > 0:04:45but, if I can pull it off, I think it's really going to make a statement.
0:04:45 > 0:04:47I really want the high score on this.
0:04:50 > 0:04:51Hi, Adam. Hi, Phil.
0:04:51 > 0:04:54How are you doing? Very good, thank you.
0:04:54 > 0:04:57Going to go into this and really try and finish on a high.
0:04:57 > 0:04:59Good. OK, name of the dish?
0:04:59 > 0:05:01This dessert is going to be called Golden Empire.
0:05:01 > 0:05:06OK. The dish is to celebrate the change that Britain's undergone,
0:05:06 > 0:05:11away from being the British Empire into the Commonwealth.
0:05:11 > 0:05:13OK. How does that translate to food?
0:05:13 > 0:05:16The dish is going to also tie in with my brief
0:05:16 > 0:05:20by recreating the nostalgic dish of apple crumble.
0:05:20 > 0:05:24OK. So, the apple is going to be a compote,
0:05:24 > 0:05:26made mostly with Empire apple,
0:05:26 > 0:05:28served with a take on a crumble.
0:05:28 > 0:05:32It's got oats in there, which are going to be toasted,
0:05:32 > 0:05:36and it's going to have hazelnuts in there as well to give it that nutty richness.
0:05:36 > 0:05:38But the crowning piece is going to be that it will be served
0:05:38 > 0:05:41in a golden Empire Apple.
0:05:41 > 0:05:45So, I'm going to blow an apple from sugar,
0:05:45 > 0:05:47I'm going to use that to encase the dessert.
0:05:48 > 0:05:54Around that will be a Granny Smith apple frozen granita.
0:05:54 > 0:05:57It sounds like a brave, all or nothing, kind of...
0:05:57 > 0:05:59I think brave's one word. Yeah, yeah.
0:06:00 > 0:06:03Matt? I had very similar ingredients last year in my box
0:06:03 > 0:06:07and it didn't take too well doing a take on an apple crumble,
0:06:07 > 0:06:09so I can't wait to see it!
0:06:09 > 0:06:12Adam, I expect you to produce a great apple crumble.
0:06:12 > 0:06:13Thank you very much.
0:06:13 > 0:06:15Adam's been consistent all week.
0:06:15 > 0:06:16He's a good cook,
0:06:16 > 0:06:18but if you're going to do a blown-sugar apple
0:06:18 > 0:06:21under the scrutiny of a competition,
0:06:21 > 0:06:22there's just nowhere to hide with it.
0:06:22 > 0:06:27If he was to blow his apple and the other two were to really triumph,
0:06:27 > 0:06:28he's heading home.
0:06:30 > 0:06:35Finally, it's Kim, in third place after a week of highs and lows.
0:06:35 > 0:06:38She won the fish course with nine points,
0:06:38 > 0:06:41but scored just six for her starter and main dishes.
0:06:41 > 0:06:43I need to fight back the competition now.
0:06:43 > 0:06:46The boys are ahead of me and that's not where I want to be.
0:06:50 > 0:06:52Hi, Kim. Charged up?
0:06:52 > 0:06:54I'm ready. Last course.
0:06:54 > 0:06:55I'm excited.
0:06:55 > 0:06:57If I was just to try and work out what you're going to do
0:06:57 > 0:06:59from that box of tricks, I would struggle actually.
0:06:59 > 0:07:02It looks more like you're going to open a bar than cook a dessert.
0:07:02 > 0:07:05So the title of this dish is Guards Of The Tower.
0:07:05 > 0:07:09OK. Now, my inspiration has come from Beefeaters. Yeah.
0:07:09 > 0:07:12These are the ceremonial guards of the Tower.
0:07:12 > 0:07:16They protect the crown jewels and, for me, they play a big part
0:07:16 > 0:07:17in our British history today.
0:07:17 > 0:07:22This is my great grandfather, a Beefeater for the Tower of London,
0:07:22 > 0:07:25who served over 24 years in the service there.
0:07:25 > 0:07:28Impressive. Yeah. Fantastic. Are you going to do him justice?
0:07:28 > 0:07:30I hope I'm going to do him justice, absolutely.
0:07:30 > 0:07:33I'm going to do a British classic, jelly and ice cream,
0:07:33 > 0:07:36and what I'll be making is a gin and tonic jelly
0:07:36 > 0:07:39and I'm going to marry the flavours of the botanicals from the gin
0:07:39 > 0:07:41with the rest of the elements to the dish.
0:07:41 > 0:07:46So, I'll be making an ice cream from a yoghurt and lime flavour. OK.
0:07:46 > 0:07:50And then I'll be using a chocolate ganache with liquorice and coriander,
0:07:50 > 0:07:52which I'll be doing in the shape of the jewels,
0:07:52 > 0:07:54and then spray-painting them, colourful,
0:07:54 > 0:07:55like the Crown Jewels would be.
0:07:55 > 0:08:02The jelly, I'll be injecting rose water and red coloured jelly into
0:08:02 > 0:08:03to create a poppy.
0:08:03 > 0:08:07The centrepiece is the gin and tonic jelly and you're going to inject
0:08:07 > 0:08:10into that the red jelly to create the poppy
0:08:10 > 0:08:13on the inside of the gin and tonic jelly? Yes.
0:08:13 > 0:08:14OK. I'm impressed.
0:08:14 > 0:08:15Highly impressed.
0:08:15 > 0:08:17It's a little bit challenging for me,
0:08:17 > 0:08:20but I'm willing to give it everything I've got now.
0:08:20 > 0:08:21I hope you nail it. Thank you.
0:08:21 > 0:08:22Good luck.
0:08:23 > 0:08:26Kim's run wild with the brief.
0:08:26 > 0:08:29It's a super-complicated palette of ingredients to weave together
0:08:29 > 0:08:31into a dessert.
0:08:32 > 0:08:34As the chefs get started on their desserts,
0:08:34 > 0:08:37Kim's weighing up the mood in the kitchen.
0:08:37 > 0:08:38Are you feeling the pressure, Adam?
0:08:38 > 0:08:40Last course in all of the day?
0:08:40 > 0:08:42You've got to feel the pressure, haven't you?
0:08:42 > 0:08:45It's a last chance to prove yourself, to show what you can do.
0:08:45 > 0:08:47For me, this dish is something I really want to pull off.
0:08:50 > 0:08:53Adam's attempting a technically challenging dessert.
0:08:53 > 0:08:55He's working on the blown-sugar mix
0:08:55 > 0:08:58which will form his apple centrepiece.
0:08:58 > 0:09:01He's heated three types of sugar and added water,
0:09:01 > 0:09:04citric acid and gold powder,
0:09:04 > 0:09:05and then leaves to cool.
0:09:07 > 0:09:10I think it's really important on the dessert to really push yourself.
0:09:13 > 0:09:16Next, Adam prepares the filling for his golden apple,
0:09:16 > 0:09:19which includes an apple compote...
0:09:19 > 0:09:22and a baked crumble mix with hazelnut praline.
0:09:26 > 0:09:28Bit noisy, aren't you, over there?
0:09:28 > 0:09:30Well, you know.
0:09:30 > 0:09:32It's no messing about any more.
0:09:32 > 0:09:34Apple crumble - didn't you do that last year?
0:09:34 > 0:09:36Yeah. It went really well, I got a five(!)
0:09:36 > 0:09:38How are you feeling about that, Adam?
0:09:38 > 0:09:40I wasn't here last year, so I don't really care.
0:09:40 > 0:09:42You know, I'm going to do it well this year.
0:09:45 > 0:09:49Matt's making his vanilla ice cream in a micro puree machine
0:09:49 > 0:09:52for his modern spin on peach Melba,
0:09:52 > 0:09:56a dish invented by the legendary Escoffier at the historic
0:09:56 > 0:10:00London hotel where Kim is currently a head chef.
0:10:02 > 0:10:04Don't know whether you know it. Actually, I do! Oh, right?
0:10:04 > 0:10:06And what are you going to do? Your take on it, are you?
0:10:06 > 0:10:08No, more of a tribute than my take.
0:10:08 > 0:10:11Tribute. I don't really like deconstructing dishes
0:10:11 > 0:10:14because it didn't really go too well for me last year.
0:10:15 > 0:10:18Matt poaches his peaches with peach schnapps and vanilla
0:10:18 > 0:10:20in the water bath,
0:10:20 > 0:10:24then caramelises another batch for the puree,
0:10:24 > 0:10:27before moving on to his iced raspberries.
0:10:27 > 0:10:29What's going on here?
0:10:30 > 0:10:33So, these are my frozen raspberries.
0:10:33 > 0:10:36So, just shocked it with a bit of nitrogen.
0:10:36 > 0:10:38What's this achieving that a freezer won't achieve?
0:10:38 > 0:10:42I'm deep-freezing it straightaway and you shock them by smashing them,
0:10:42 > 0:10:44and you break them up into little, small pills.
0:10:44 > 0:10:46So, that when they go on the dish cold,
0:10:46 > 0:10:50you get an instant freshness of acidity, so it's quite nice.
0:10:50 > 0:10:52Makes the dish a bit lighter.
0:10:52 > 0:10:53OK.
0:10:54 > 0:10:56Kim may be in last place,
0:10:56 > 0:11:00but she's also attempting a technically challenging dessert
0:11:00 > 0:11:02in a bid to climb up the leaderboard.
0:11:02 > 0:11:07It is about taking risks in this competition and I'm going for it.
0:11:10 > 0:11:13Kim is starting on the crown jewels element of her dessert.
0:11:14 > 0:11:17She pipes lime and yoghurt ice cream into moulds...
0:11:18 > 0:11:21..then works on her chocolate ganache,
0:11:21 > 0:11:23infused with botanicals used in gin.
0:11:24 > 0:11:27I've just put the liquorice in here, the coriander,
0:11:27 > 0:11:29get a nice, rich flavour,
0:11:29 > 0:11:32and then set them in these jewel moulds I have.
0:11:32 > 0:11:34Jewel moulds? Yeah. There's a first for me.
0:11:35 > 0:11:37It's about the marry of flavours.
0:11:37 > 0:11:40The gin, the tonic, the coriander, the liquorice.
0:11:40 > 0:11:43OK. And you're happy with that? I've just made it stronger.
0:11:43 > 0:11:45I want to get that punchy kick from it...
0:11:45 > 0:11:48especially the liquorice coming through the chocolate.
0:11:48 > 0:11:49You're on a mission. Yes.
0:11:52 > 0:11:57Kim's dessert is dedicated to her great-grandfather, Henry Sumner,
0:11:57 > 0:12:00who was a Beefeater at the Tower of London for more than 20 years.
0:12:02 > 0:12:04Hello. Kim? Hello, yes.
0:12:04 > 0:12:06Hoping to do Henry's memory proud,
0:12:06 > 0:12:10Kim went to the Tower to meet chief warder Alan Kingshott.
0:12:10 > 0:12:16If we look here, we can see H Sumner and the date here of 1924.
0:12:16 > 0:12:20That's the date that he was enrolled as a yeoman warder.
0:12:20 > 0:12:24I have this amazing photograph of my great-grandfather.
0:12:24 > 0:12:26We've got some other research that we've done
0:12:26 > 0:12:29and we know that he was a Royal Engineer.
0:12:29 > 0:12:31He was the rank of Sergeant Major.
0:12:31 > 0:12:35I think it's important that we do remember Beefeaters today
0:12:35 > 0:12:38and actually what they've done serving for Queen and country.
0:12:38 > 0:12:42The job is pretty much the same as it was in great-grandfather's day.
0:12:42 > 0:12:44We still look after the crown jewels,
0:12:44 > 0:12:46we still guard the Tower of London.
0:12:46 > 0:12:48That makes me feel so proud.
0:12:51 > 0:12:55Yeomen's warders also take part in state ceremonies and form a guard
0:12:55 > 0:12:57in Westminster at coronations.
0:12:59 > 0:13:02So, to make sure her dessert is a fitting royal tribute,
0:13:02 > 0:13:04Kim gave Alan a taster.
0:13:04 > 0:13:07What I have here is the poppy,
0:13:07 > 0:13:10inside a jelly made of gin and tonic.
0:13:10 > 0:13:13The other element of the dish is the crown jewels,
0:13:13 > 0:13:15which I've made with a flavoured ganache.
0:13:15 > 0:13:17OK, shall I try this one first?
0:13:17 > 0:13:18Yes.
0:13:23 > 0:13:24Gorgeous. Thank you.
0:13:24 > 0:13:27Thank you very much for thinking of us. This is superb.
0:13:27 > 0:13:28It's my pleasure.
0:13:33 > 0:13:37In the kitchen, Kim is working on her complex jellies.
0:13:37 > 0:13:40First, she prepares a gin and tonic flavoured jelly,
0:13:40 > 0:13:43which will ultimately contain a red jelly poppy.
0:13:43 > 0:13:46I need the first jelly to set so that I can set the second jelly
0:13:46 > 0:13:48and, yeah, I'm panicking right now!
0:13:48 > 0:13:50I need my chocolate to set before I can do anything.
0:13:50 > 0:13:52My ice cream needs setting.
0:13:52 > 0:13:54So, you know, it's hot in this kitchen.
0:13:56 > 0:14:00Adam's delicate, sugar-blown apples also require a cooler kitchen.
0:14:00 > 0:14:03He gently warms his sugar fondant and then,
0:14:03 > 0:14:06aiming for perfect spherical shapes,
0:14:06 > 0:14:08he starts to blow through a pump.
0:14:15 > 0:14:16I want to be cooking for the judges tomorrow.
0:14:16 > 0:14:19I would not be bothering doing this if I didn't.
0:14:23 > 0:14:26Current leader Matt is first to the pass.
0:14:26 > 0:14:28He's the reigning Northwest champion,
0:14:28 > 0:14:32but knows the competition in the dessert course is fierce.
0:14:32 > 0:14:34Matt, you're looking a bit tense there. Are you going to be on time?
0:14:34 > 0:14:36Yeah. I will be, yeah.
0:14:37 > 0:14:41To add another contemporary twist to peach Melba,
0:14:41 > 0:14:45Matt pours raspberry puree into the freshly-made sponge mix
0:14:45 > 0:14:47before cooking in the microwave.
0:14:50 > 0:14:52Classic peach Melba, then?
0:14:52 > 0:14:53Classic flavours.
0:14:56 > 0:14:59Matt starts his plates with caramelised peach puree.
0:15:01 > 0:15:04Next, poached peaches and fresh raspberries,
0:15:04 > 0:15:10raspberry sponge, nitro-frozen raspberries and vanilla ice cream.
0:15:11 > 0:15:13Holding up in his heat?
0:15:13 > 0:15:15Yeah, good. Nice and smooth.
0:15:15 > 0:15:19Matt garnishes with freeze-dried raspberries and more peach puree,
0:15:19 > 0:15:23before serving it on boards paying homage to honours given out
0:15:23 > 0:15:24to great Britons.
0:15:30 > 0:15:33First one done. Over the finish line. Pleased?
0:15:33 > 0:15:34Yeah, I am, yeah.
0:15:35 > 0:15:36What do you think?
0:15:36 > 0:15:38It looks tasty. I want to eat it.
0:15:38 > 0:15:40Well, let's go and eat it before it melts.
0:15:47 > 0:15:48Come on, let's get stuck in.
0:15:57 > 0:15:59Peaches, perfectly cooked.
0:16:02 > 0:16:04Is there enough ice cream on that dish and enough puree and enough
0:16:04 > 0:16:08moisture so that it stays luscious and lubricated to the end?
0:16:08 > 0:16:09I think so.
0:16:09 > 0:16:12I've poached the peaches, so they should be quite wet,
0:16:12 > 0:16:14and you get a big dollop of ice cream as well,
0:16:14 > 0:16:16which is what you would expect from a peach Melba.
0:16:18 > 0:16:21The sponge, raspberry flavour?
0:16:21 > 0:16:23I mean, it gives it a lightness, a bounce.
0:16:23 > 0:16:24I don't know if it needs as much.
0:16:25 > 0:16:28Does the raspberry actually impart much flavour into the sponge?
0:16:28 > 0:16:31I didn't want the raspberry sponge flavour to fight with the flavour of
0:16:31 > 0:16:33the peaches or with the vanilla.
0:16:33 > 0:16:35It's supposed to complement the peach.
0:16:35 > 0:16:38One comment I would have was - does it need some texture?
0:16:38 > 0:16:40Does it need something crunchy?
0:16:40 > 0:16:43Well, I got the freeze-dried raspberries, but, again,
0:16:43 > 0:16:45they're not crunchy. I know what you mean.
0:16:45 > 0:16:49We take this to the banquet, we put it down in front of a great Briton,
0:16:49 > 0:16:53would they get the fact that it's a progressive peach Melba,
0:16:53 > 0:16:55rather than an old-fashioned one?
0:16:55 > 0:16:58I think it's fresh. I think it's refined.
0:16:58 > 0:17:00Has he elevated it enough?
0:17:00 > 0:17:01I don't know.
0:17:01 > 0:17:02It does fit the brief,
0:17:02 > 0:17:04but just doesn't have a show-stopping element to it.
0:17:07 > 0:17:11Adam is next to the pass with his dish, Golden Empire,
0:17:11 > 0:17:14but he still needs to finish off his technically difficult
0:17:14 > 0:17:17sugar-blown apple centrepiece.
0:17:17 > 0:17:21Using a heated copper pipe, Adam makes holes for his filling,
0:17:21 > 0:17:24and then, to complete the authentic apple look,
0:17:24 > 0:17:28he creates dimples in the top, finishing with delicate,
0:17:28 > 0:17:29sugar-spun stalks.
0:17:33 > 0:17:37Happy with the result, Adam now moves on to his apple granita snow,
0:17:37 > 0:17:40yet another technical element.
0:17:40 > 0:17:41What's going on over there?
0:17:41 > 0:17:43Just making the apple granita
0:17:43 > 0:17:45to go around the outside of my golden apple
0:17:45 > 0:17:48and to give it that cold sensation. Nice.
0:17:48 > 0:17:50Pulling out all the stops then, aren't you, for this course?
0:17:50 > 0:17:52I don't think I can do anything but, Kim.
0:17:53 > 0:17:55Hey-hey! How's it going?
0:17:55 > 0:17:56MATT: What did you think?
0:17:56 > 0:17:58Thought it was a great dish. You've done it justice.
0:17:58 > 0:18:00That means a lot. Thank you very much. No, definitely.
0:18:02 > 0:18:06Adam selects his best sugar apples.
0:18:06 > 0:18:09The hard bit is getting everything inside without breaking them.
0:18:10 > 0:18:14Carefully, he adds the filling of aerated custard flavoured with
0:18:14 > 0:18:17meadowsweet, hazelnut crumble,
0:18:17 > 0:18:18then the apple compote.
0:18:18 > 0:18:20They look amazing, mate. Good luck.
0:18:22 > 0:18:26Finally, Adam surrounds his golden apples with the apple granita snow.
0:18:28 > 0:18:30Just follow me to the pass with it.
0:18:32 > 0:18:34So, chef, this is your Golden Empire.
0:18:38 > 0:18:40Looks a good dish. MATT: Incredible.
0:18:40 > 0:18:42Still feeling confident?
0:18:42 > 0:18:44Nothing I can do now, is there?
0:18:44 > 0:18:45Come on.
0:18:58 > 0:19:00Do you want to do the crack first?
0:19:00 > 0:19:01Sure.
0:19:01 > 0:19:03Sugar's nice and thin.
0:19:03 > 0:19:04Crisp.
0:19:04 > 0:19:07Apple crumble is all about mellowness and friendly things.
0:19:07 > 0:19:10Then you've got this super-sharp granita on the side.
0:19:10 > 0:19:13Does that complement it or does it jar with it?
0:19:13 > 0:19:16Sometimes a crumble needs that bit of freshness.
0:19:16 > 0:19:18When you want to recreate something,
0:19:18 > 0:19:20you need an extra element to take it on to that next level.
0:19:23 > 0:19:26It's definitely a contemporary version of an apple crumble.
0:19:26 > 0:19:29I think the work involved is incredible.
0:19:29 > 0:19:32Really important part of crumble is the way in which it cooks,
0:19:32 > 0:19:34the crust that forms, the crunch.
0:19:34 > 0:19:36Has your crumble component lost anything in that process?
0:19:36 > 0:19:41I've engineered the components so you get a crunch and a chew
0:19:41 > 0:19:44of an oat and some soft crumble mixture through there.
0:19:44 > 0:19:46I think Adam is going to get a good score from this.
0:19:46 > 0:19:48It's worrying, especially when I'm up next.
0:19:51 > 0:19:53Kim's last to plate up.
0:19:53 > 0:19:55She's making an edible soil
0:19:55 > 0:20:00by boiling sugar and water to 121 degrees before beating in white
0:20:00 > 0:20:05chocolate for her technically difficult jelly and ice cream dessert.
0:20:05 > 0:20:07To finish the soil, Kim adds popping candy.
0:20:09 > 0:20:12Next, she removes her lime and yoghurt ice cream,
0:20:12 > 0:20:16and liquorice and coriander chocolate crown jewels from the moulds,
0:20:16 > 0:20:19before colouring with edible spray.
0:20:24 > 0:20:27How's it going? Happy that it's all over.
0:20:27 > 0:20:30It was pretty incredible, really, blowing apples out of sugar.
0:20:33 > 0:20:36Kim gets to work on her 3-D jelly centrepiece,
0:20:36 > 0:20:40a highly skilled technique which requires a steady hand and
0:20:40 > 0:20:43jelly set to exactly the right texture.
0:20:43 > 0:20:46Well, it's quite nerve-racking right now.
0:20:48 > 0:20:49My hands are shaking as well.
0:20:50 > 0:20:52Using a shaped syringe,
0:20:52 > 0:20:57Kim carefully inserts red jelly into the gin and tonic jelly base
0:20:57 > 0:20:59to create a petal shape.
0:21:00 > 0:21:02It looks incredible. I'm going to leave you alone.
0:21:03 > 0:21:06Then, she finishes with a black jelly stamen.
0:21:11 > 0:21:14Kim then reveals her presentation box.
0:21:14 > 0:21:15What's in the box there, Kim?
0:21:15 > 0:21:20So, this represents the Tower of London and the bed of poppies,
0:21:20 > 0:21:24which my big poppy will sit across the light to give it a 3-D effect.
0:21:24 > 0:21:26It looks really clever.
0:21:26 > 0:21:28Kim fills her bowls with white chocolate soil...
0:21:30 > 0:21:32..sprinkles her jellies with poppy seeds,
0:21:32 > 0:21:36then carefully places her unique poppy jellies on top of the lights.
0:21:39 > 0:21:42The Crown Jewels complete the presentation...
0:21:42 > 0:21:43OK.
0:21:43 > 0:21:45..along with a pair of white gloves.
0:21:45 > 0:21:46OK, guys, can one of you help me?
0:21:51 > 0:21:52It's called Guards Of The Tower.
0:21:52 > 0:21:53Guards Of The Tower.
0:21:53 > 0:21:57I've seen many things in my time, Kim, but I've never seen anything like that.
0:21:57 > 0:21:58What do you guys think?
0:21:58 > 0:22:00I think it looks really nice. MATT: Impressive, yeah.
0:22:00 > 0:22:02It's clever. It's great. The jelly's amazing.
0:22:02 > 0:22:03Let's go and try it.
0:22:08 > 0:22:11Put the white glove on to pick up the crown jewels.
0:22:13 > 0:22:16It fits perfect. It wouldn't fit your big hands.
0:22:16 > 0:22:17This is the coriander liquorice ganache.
0:22:24 > 0:22:26I don't really get the coriander. I get a lot of liquorice.
0:22:27 > 0:22:31Do you think liquorice is a risky ingredient to have so dominant,
0:22:31 > 0:22:33given that it's quite a divisive thing?
0:22:33 > 0:22:36I think it doesn't overpower the chocolate, because I still get the
0:22:36 > 0:22:39chocolate feel from it, but I think it's a great combination with this dish.
0:22:42 > 0:22:44MATT: Ice cream's very, very refreshing.
0:22:44 > 0:22:48This is obviously quite a technical jelly.
0:22:48 > 0:22:49Let's try.
0:22:55 > 0:22:56I like a gin and tonic.
0:22:57 > 0:23:00Are you happy with the texture of that jelly?
0:23:00 > 0:23:03This jelly, for me, is set exactly how I wanted it to.
0:23:03 > 0:23:04It's not over-firm.
0:23:04 > 0:23:07For me, it's two separate dishes.
0:23:07 > 0:23:10Yeah, it's almost as if you get your petits fours with your dessert.
0:23:10 > 0:23:13I'd like to just see a bit more going on around the jelly.
0:23:13 > 0:23:16I'm going to have a little go at having the whole lot -
0:23:16 > 0:23:19a jewel, some ice cream and some jelly - in a white glove.
0:23:23 > 0:23:25Do you think that the three together,
0:23:25 > 0:23:26the balance of flavours, is right?
0:23:26 > 0:23:28I haven't gone too strong in one.
0:23:28 > 0:23:30My main part of it is the jelly,
0:23:30 > 0:23:32so, for me, it needs to have that initial kick.
0:23:32 > 0:23:35The concept of the dish, it's great presentation, it's interesting,
0:23:35 > 0:23:36it's vibrant.
0:23:36 > 0:23:40It's just I think there's a slight balance there that's lacking.
0:23:46 > 0:23:48How are we doing? Hey!
0:23:48 > 0:23:49Glad it's over.
0:23:49 > 0:23:53I thought that poppy jelly was just stunning.
0:23:53 > 0:23:55You know, a lot of heart and soul went into this dish for me.
0:23:55 > 0:23:58So, that's it. Alls we've got to do is wait for the scores now.
0:23:58 > 0:24:01I really hope I've done enough for Phil.
0:24:01 > 0:24:04This dish, I've gone all out. Hopefully, I can get that big score
0:24:04 > 0:24:07that you two have got and I haven't.
0:24:07 > 0:24:08I am the one behind you guys.
0:24:08 > 0:24:10Yeah, I feel nervous.
0:24:23 > 0:24:25Hello, chefs. ALL: Hello.
0:24:26 > 0:24:27Last course completed.
0:24:30 > 0:24:32Matt, start with you...
0:24:33 > 0:24:36..with your peach Melba.
0:24:36 > 0:24:40I was a little bit worried about trying to reconfigure a peach Melba
0:24:40 > 0:24:43because it's such a simple thing, but it worked.
0:24:44 > 0:24:48Peaches were luscious, fantastic vanilla ice cream.
0:24:48 > 0:24:52You hadn't interfered with what is a wonderful, classic dessert.
0:24:52 > 0:24:54I think you delivered exactly what you set out to do.
0:24:56 > 0:25:01But, the props I felt, this time, just didn't really support the dish.
0:25:01 > 0:25:05It's a pretty dish and I think you could have put it in a glass bowl.
0:25:05 > 0:25:07It did get a little bit dry towards the end.
0:25:07 > 0:25:11You could have either put a bigger quenelle of ice cream on there,
0:25:11 > 0:25:14or perhaps just leave out the fresh raspberries and replace them with
0:25:14 > 0:25:15a softer raspberry jelly.
0:25:15 > 0:25:17It just wasn't quite a banquet dish.
0:25:21 > 0:25:24Kim, your Guards Of The Tower.
0:25:25 > 0:25:28The jelly with the poppy inside...
0:25:29 > 0:25:30..was so impressive.
0:25:30 > 0:25:34Original, never seen anything like that done before.
0:25:34 > 0:25:40I love it, particularly when something so simple in concept
0:25:40 > 0:25:44is so effective. It was pure class.
0:25:44 > 0:25:47The gin and tonic flavour, I thought, worked a treat
0:25:47 > 0:25:52and that component tasted every bit as good as it looked.
0:25:53 > 0:25:56But, I felt...
0:25:57 > 0:26:02..the ice cream with the spray paint just wasn't as elegant as the jelly.
0:26:03 > 0:26:05The chocolates themselves,
0:26:05 > 0:26:08I just thought the flavour of the liquorice and the coriander
0:26:08 > 0:26:09was too strong.
0:26:11 > 0:26:14Adam, your Golden Empire dish.
0:26:15 > 0:26:17There was one issue for me.
0:26:18 > 0:26:23I just felt that the granita was so sharp that it kind of jarred rather
0:26:23 > 0:26:26than complimented this lovely, mellow, friendly thing.
0:26:28 > 0:26:31I've praised all your cooking this week, but you haven't managed
0:26:31 > 0:26:36to show any real flair to create yourself a banquet-worthy dish.
0:26:37 > 0:26:41However, this is the dish that changed that.
0:26:43 > 0:26:44It was impressive.
0:26:46 > 0:26:48Every now and then, you see something that is technical,
0:26:48 > 0:26:50that is really beautiful to look at,
0:26:50 > 0:26:51but it's absolutely delicious to eat as well.
0:26:53 > 0:26:58The apples were, clearly, exactly as they were supposed to be.
0:27:00 > 0:27:03So, to the all-important scores.
0:27:05 > 0:27:06With a score of nine,
0:27:06 > 0:27:10securing a spot in the judges' chamber tomorrow...
0:27:13 > 0:27:14..is Adam.
0:27:15 > 0:27:18Well done. Thank you very much.
0:27:18 > 0:27:19Two chefs are left.
0:27:21 > 0:27:24Obviously, only one can go through
0:27:24 > 0:27:26to the judges' chamber to join Adam.
0:27:28 > 0:27:31Kim, I'm going to give you a score...
0:27:33 > 0:27:34..of eight.
0:27:37 > 0:27:38Matt...
0:27:41 > 0:27:42I'm going to give you a score...
0:27:45 > 0:27:46..of eight.
0:27:48 > 0:27:50Which means, Matt, you go through.
0:27:50 > 0:27:51Congratulations.
0:27:51 > 0:27:52Thank you very much.
0:27:52 > 0:27:55Kim, commiserations.
0:27:56 > 0:28:00You put up some great plates, but, ultimately, only two can go through.
0:28:01 > 0:28:03Matt, Adam, good luck.
0:28:08 > 0:28:10Good job, guys. Good competition.
0:28:10 > 0:28:12Of course, I'm gutted, you know.
0:28:12 > 0:28:14I didn't make it through to the judges' chamber.
0:28:14 > 0:28:16That's a hell of a lot harder than last year.
0:28:16 > 0:28:18I've got to come in fighting tomorrow.
0:28:18 > 0:28:21I'm really going to give it my all and try to beat Adam to the post.
0:28:21 > 0:28:24That is probably one of the most draining weeks I've ever had.
0:28:24 > 0:28:25I'm feeling ecstatic.
0:28:25 > 0:28:28I can't wait to show off my menu to the judges tomorrow.
0:28:28 > 0:28:30I think it's all strong.
0:28:30 > 0:28:33I would love for one of you guys to get one of your dishes onto the banquet.
0:28:33 > 0:28:36The Northwest should shine right through.
0:29:04 > 0:29:08I want him to live.
0:29:08 > 0:29:10So that he can be tried and sentenced
0:29:10 > 0:29:13and spend the rest of his life in prison.