0:00:02 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of the most exciting chefs on the London and South East restaurant
0:00:08 > 0:00:11- scene.- I'm slightly nervous of you with that saw.
0:00:11 > 0:00:12Yeah, me too!
0:00:12 > 0:00:14Mark Froydenlund, head chef at
0:00:14 > 0:00:17Marcus Wareing's two-star restaurant.
0:00:17 > 0:00:21When you have to leave your dinner, you've got to leave your dinner.
0:00:21 > 0:00:25Russell Bateman, classically trained and chasing a Michelin star.
0:00:25 > 0:00:27I'm a bit worried that it's a cooking competition.
0:00:27 > 0:00:29I seem to be the only one doing any
0:00:29 > 0:00:31- cooking at the moment. - And Ronnie Murray,
0:00:31 > 0:00:34who combines a straightforward approach with bold flavours.
0:00:34 > 0:00:36My tactic's really simple.
0:00:36 > 0:00:38I'm going to roast these curry spices until your eyes water so
0:00:38 > 0:00:41badly you can't really see what you're doing.
0:00:41 > 0:00:44In the year of the Queen's 90th birthday,
0:00:44 > 0:00:47the chefs will be celebrating the everyday Great Britons honoured
0:00:47 > 0:00:50throughout her reign,
0:00:50 > 0:00:53and competing for the chance to cook for them at a banquet held at the
0:00:53 > 0:00:55historic Palace of Westminster.
0:00:58 > 0:01:00Yesterday, Mark came out on top,
0:01:00 > 0:01:05wowing Richard with his main course and scoring a perfect ten.
0:01:05 > 0:01:07That was a stunning dish.
0:01:07 > 0:01:09You finally gave me what I was waiting for.
0:01:09 > 0:01:12But that wasn't enough to topple Russell,
0:01:12 > 0:01:14who remains top of the leaderboard,
0:01:14 > 0:01:17with Ronnie trailing in third place.
0:01:17 > 0:01:19I knew I'd overcooked it. It's all or nothing now.
0:01:22 > 0:01:25Today's dessert course is a final push for victory.
0:01:25 > 0:01:26In second place,
0:01:26 > 0:01:30Mark knows just one mistake could cost him the competition.
0:01:30 > 0:01:34Two Michelin stars and you've got microwaved sponge?
0:01:34 > 0:01:36If it's good enough for my mum, it's good enough for me.
0:01:36 > 0:01:41Former pastry chef Ronnie needs a high score, or he's going home.
0:01:41 > 0:01:44If this one doesn't come out, then I might break out into a sweat.
0:01:56 > 0:02:00The chefs have been challenged to create dishes that are a fitting
0:02:00 > 0:02:03legacy to our new Elizabethan age.
0:02:03 > 0:02:04And a celebration of the complete
0:02:04 > 0:02:09transformation of British cuisine during the Queen's historic reign.
0:02:09 > 0:02:12Judging these dishes for contemporary execution and refined
0:02:12 > 0:02:16flavours is veteran Richard Corrigan.
0:02:16 > 0:02:19Three times a champion, he's seeking perfection.
0:02:19 > 0:02:23The banquet is to celebrate the Great Britons honoured by the Queen.
0:02:23 > 0:02:26The dessert is the last chance for the chefs
0:02:26 > 0:02:32to honour those Great Britons. I really hope they do it justice.
0:02:32 > 0:02:34This was the final course last year, it's where I lost out.
0:02:34 > 0:02:36So I don't want it to happen again.
0:02:36 > 0:02:39For me, eight and above, happy days.
0:02:39 > 0:02:40You're in cruise control, yeah?
0:02:40 > 0:02:42No, not at all.
0:02:42 > 0:02:45I need to get a high score, because that's about the only thing
0:02:45 > 0:02:49that's going to keep me in this competition now.
0:02:49 > 0:02:50First up is Mark.
0:02:50 > 0:02:52After a slow start to the week,
0:02:52 > 0:02:56his main course finally showed the personality and skill
0:02:56 > 0:02:58veteran judge Richard was looking for.
0:02:58 > 0:03:01He's hoping to match that today with another high score,
0:03:01 > 0:03:04ensuring he gets to cook for the judges.
0:03:04 > 0:03:07Last year I went out on Thursday, didn't make it to Friday.
0:03:07 > 0:03:09I was absolutely heartbroken.
0:03:09 > 0:03:12So... It's not going to be the same this year.
0:03:14 > 0:03:16- Hello.- Mark.- Hi.
0:03:16 > 0:03:18Your last dish, ten points?
0:03:18 > 0:03:19Absolutely amazing, you know?
0:03:19 > 0:03:21I was over the moon to have the ten.
0:03:21 > 0:03:23Could you give me the title of your dish?
0:03:23 > 0:03:25So the dish is Island Of Spice.
0:03:25 > 0:03:28- Island Of Spice.- And, of course, the idea is to celebrate the Queen.
0:03:28 > 0:03:32And, you know, she's not just Queen of Britain,
0:03:32 > 0:03:35she's Queen of 15 other countries as well
0:03:35 > 0:03:37and one of them is Grenada
0:03:37 > 0:03:40- in the Caribbean. - The island of spice?
0:03:40 > 0:03:43- Yeah, absolutely. - OK, so what's from Grenada?
0:03:43 > 0:03:44The rum, of course.
0:03:44 > 0:03:46Typical Caribbean rum.
0:03:46 > 0:03:48Nutmeg, one of the biggest exports of Grenada.
0:03:48 > 0:03:50Sugar, ginger and vanilla.
0:03:50 > 0:03:54- Interesting.- I'm making a ginger sponge with the treacle,
0:03:54 > 0:03:58and then I'm making a set panna cotta, well, frozen panna cotta,
0:03:58 > 0:04:00aerated and then frozen.
0:04:00 > 0:04:02Then I'm doing two things with the pineapple,
0:04:02 > 0:04:06a confit and a sorbet. And that's going with the ginger sponge.
0:04:06 > 0:04:07OK. Listen, best of luck.
0:04:07 > 0:04:10I'm looking forward to tasting this.
0:04:10 > 0:04:14It sounds very exotic, but it sounds very sweet as well.
0:04:14 > 0:04:16I like pineapple, I like rum.
0:04:16 > 0:04:19But, you know, all that treacle, all that sugar.
0:04:19 > 0:04:21Mmm...
0:04:22 > 0:04:24Next up is Russell.
0:04:24 > 0:04:28He's topped the leaderboard all week with his technically tricky dishes.
0:04:28 > 0:04:30Today's dessert is no different.
0:04:30 > 0:04:33I want to win the competition. I want to get through to Friday.
0:04:33 > 0:04:36But my dessert's got a lot of elements,
0:04:36 > 0:04:39so I've got to make sure that every element's just right.
0:04:42 > 0:04:44Russell, how are you doing? Yeah, very well, thank you.
0:04:44 > 0:04:48Well, first of all, title and inspiration?
0:04:48 > 0:04:52So, the title of my dish is Is It A Biscuit Or Is It A Cake?
0:04:52 > 0:04:56When the Great Britons visit the palace for the investiture,
0:04:56 > 0:04:58they get their medal, and then
0:04:58 > 0:04:59afterwards they'll find a hotel
0:04:59 > 0:05:02or a nice restaurant to go and have afternoon tea at.
0:05:02 > 0:05:04So that's what I want to provide them with here.
0:05:04 > 0:05:07A nice tea, biscuit and a piece of cake.
0:05:07 > 0:05:10And what could be more British than that?
0:05:10 > 0:05:12Could you explain how this plate is going to look?
0:05:12 > 0:05:14Yeah. So there's three elements.
0:05:14 > 0:05:18A Jaffa Cake, an ice cream sandwich and a jammy wheel.
0:05:18 > 0:05:21I mean, Jaffa Cake, I might as well tell you, I'm not a fan.
0:05:21 > 0:05:24Great. It's kind of a conventional Jaffa Cake.
0:05:24 > 0:05:27There's a sponge on the base, then a jelly,
0:05:27 > 0:05:30then I've got a mousse with two different types of chocolate,
0:05:30 > 0:05:32dark and milk.
0:05:32 > 0:05:34And then I'm going to glaze that as well.
0:05:34 > 0:05:37- OK.- I'm then going to make a jammy wheel.
0:05:37 > 0:05:40I'm going to make a biscuit with marmalade centre,
0:05:40 > 0:05:43and then I'm going to make a whipped white chocolate.
0:05:43 > 0:05:45I can see that working with the biscuit, yeah.
0:05:45 > 0:05:48Yeah. And then I'm going to make an orange parfait.
0:05:48 > 0:05:49I'm taking some sponge,
0:05:49 > 0:05:51I'm going to slice it very thinly
0:05:51 > 0:05:54and then going to dehydrate it so it's nice and dry,
0:05:54 > 0:05:56and I'm going to use that to sandwich the parfait.
0:05:56 > 0:05:59How long are you giving yourself to do all this?
0:05:59 > 0:06:01I think I can do it in the time, Chef.
0:06:01 > 0:06:04Oh. Wow. I'm looking forward to tasting this.
0:06:06 > 0:06:08I mean, chocolate and orange, you know?
0:06:08 > 0:06:10It's a good, classic combination.
0:06:10 > 0:06:14But is it enough for the Great Britons at this banquet?
0:06:15 > 0:06:17Finally, it's Ronnie,
0:06:17 > 0:06:20who struggled to win over veteran Richard with his take on traditional
0:06:20 > 0:06:23British dishes. He's three points behind,
0:06:23 > 0:06:25but he's hoping his dessert will
0:06:25 > 0:06:28showcase his skills as a trained pastry chef.
0:06:28 > 0:06:30It's now or never.
0:06:30 > 0:06:31Someone's going home at the end of today.
0:06:31 > 0:06:34I'm going to cook my socks off for it not to be me.
0:06:38 > 0:06:39- Morning, Ronnie.- Morning, Richard.
0:06:39 > 0:06:41- How are you?- Very well, thank you.
0:06:41 > 0:06:43What's your inspiration in this dish,
0:06:43 > 0:06:45before I ask you for the title?
0:06:45 > 0:06:47- My grandmother.- She made this dish?
0:06:47 > 0:06:50She made a version of this dish.
0:06:50 > 0:06:53Not quite as well as I'm going to make it for you today,
0:06:53 > 0:06:55- hopefully.- OK.
0:06:55 > 0:06:57It's called Grandma Murray's Raspberry Milk Jelly.
0:06:57 > 0:07:00She was never honoured, she didn't have any connection with the Queen,
0:07:00 > 0:07:02but in my eyes she was a Great Briton,
0:07:02 > 0:07:04and when it came to doing the pudding,
0:07:04 > 0:07:08I couldn't think of a better way to honour her memory and to honour some
0:07:08 > 0:07:11Great Britons at the table that deserve a dish of that stature.
0:07:11 > 0:07:13- Is that your grandmother?- That's my grandma, yeah.
0:07:13 > 0:07:16On her 21st birthday that picture was taken.
0:07:16 > 0:07:18Let's leave that there to inspire you.
0:07:21 > 0:07:24So it's a milk jelly?
0:07:24 > 0:07:27- Yeah.- You're getting near a panna cotta with this.
0:07:27 > 0:07:29Erm... Yeah...
0:07:29 > 0:07:31- Sort of, maybe.- And, of course, you know, raspberries -
0:07:31 > 0:07:34I absolutely adore raspberries.
0:07:34 > 0:07:37Yeah, these are some fantastic raspberries from Herefordshire.
0:07:37 > 0:07:40- May I?- Of course, please, be my guest.
0:07:40 > 0:07:42We... We grew a lot of loganberries when we were kids,
0:07:42 > 0:07:45so I wanted to put a nod to that, you know?
0:07:45 > 0:07:47When I was thinking of the flavour, you know,
0:07:47 > 0:07:49it had to be a raspberry or a loganberry.
0:07:49 > 0:07:51Where does the whisky fit into this?
0:07:51 > 0:07:52My grandparents were both Scottish,
0:07:52 > 0:07:55so we're going to make a kind of honey roast oats,
0:07:55 > 0:07:57a little dish for a bit of texture and a bit of crunch into the jelly,
0:07:57 > 0:08:00hence the whisky goes through that.
0:08:00 > 0:08:02- Hoping to do well?- I've got to do well with this.
0:08:02 > 0:08:04You know, this dish is very personal to me.
0:08:04 > 0:08:07So not only do I need to make or break it for this competition,
0:08:07 > 0:08:09I need to do it for me.
0:08:09 > 0:08:11- And I wish you the very best. - Thank you.
0:08:12 > 0:08:15Ronnie's sounds really old-fashioned.
0:08:15 > 0:08:18Hopefully he hasn't gone too traditional,
0:08:18 > 0:08:20because we are looking for something
0:08:20 > 0:08:22contemporary for the Great Britons' banquet.
0:08:26 > 0:08:27As the chefs get cooking,
0:08:27 > 0:08:31all thoughts are on getting to the judging chamber,
0:08:31 > 0:08:33something Mark failed to do last year.
0:08:35 > 0:08:38So, Mark, how did you get on this time last year?
0:08:38 > 0:08:40I missed out on the Friday by one point.
0:08:40 > 0:08:42- One point.- That's what it comes down to, doesn't it?
0:08:42 > 0:08:45- Nearly's nowhere, right?- Yeah.
0:08:45 > 0:08:48I have to go to the judging chamber this year.
0:08:48 > 0:08:51You know, especially after getting that ten, there's no excuse.
0:08:51 > 0:08:54Yesterday Mark cooked a perfect main course.
0:08:54 > 0:08:58But he needs another top score to stay in the competition.
0:08:58 > 0:09:03He's banking on impressing with an original take on Caribbean flavours.
0:09:04 > 0:09:08He starts with one of the chilled elements, the pineapple sorbet.
0:09:08 > 0:09:11Getting the right texture is everything.
0:09:12 > 0:09:14So, Mark, you're taking it easy today?
0:09:14 > 0:09:17- Not too much to do?- No, I wouldn't say I was taking it easy.
0:09:17 > 0:09:19I'm not 100% comfortable with the pastry, so...
0:09:19 > 0:09:21It's challenging me as it is.
0:09:21 > 0:09:23What element in particular are you worried about?
0:09:23 > 0:09:25I'm doing a sorbet, which is always a bit of a worry.
0:09:25 > 0:09:28Next, Mark preps the coconut and rum syrup,
0:09:28 > 0:09:31which he'll use to confit the diced pineapple.
0:09:31 > 0:09:33Hello, Mark.
0:09:33 > 0:09:34- Hey, how are you?- Good.
0:09:34 > 0:09:38- What have you got?- This is the syrup for the pineapple.- Yeah.
0:09:38 > 0:09:40And this is going to give it a kick, I hope.
0:09:40 > 0:09:42Are you a fan of pineapple?
0:09:42 > 0:09:43Yeah, I love pineapple.
0:09:43 > 0:09:48With the limes, it's just got such a great, aromatic flavour.
0:09:48 > 0:09:50Bit of a pina colada mix here, yeah?
0:09:50 > 0:09:52- Yeah, almost.- Get an umbrella!
0:09:52 > 0:09:55Haven't got any umbrellas.
0:09:55 > 0:09:57Looking forward to tasting it, yeah.
0:09:57 > 0:10:00Current leader Russell knows he needs to work hard to stay in the
0:10:00 > 0:10:03competition, and his dessert
0:10:03 > 0:10:06features a technically difficult cake and biscuit.
0:10:07 > 0:10:09He starts with the Jaffa Cake.
0:10:10 > 0:10:14Preparing the orange jelly centre,
0:10:14 > 0:10:16which will go inside the chocolate mousse.
0:10:16 > 0:10:18Both need to set in the chiller.
0:10:18 > 0:10:20Richard doesn't like Jaffa Cakes.
0:10:20 > 0:10:22- No.- Has that got you worried?
0:10:22 > 0:10:24Yeah, of course it has. But we've all got our preferences on things we
0:10:24 > 0:10:27- don't like, so...- So you're just going to turn him round?
0:10:27 > 0:10:29Let's hope so.
0:10:32 > 0:10:34Currently in third place,
0:10:34 > 0:10:38Ronnie is determined to stay in the competition with his milk jelly dish
0:10:38 > 0:10:40inspired by his grandmother.
0:10:42 > 0:10:44A key ingredient is raspberry.
0:10:44 > 0:10:50He's using it in the first layer of jelly, as a sorbet, and dehydrated.
0:10:50 > 0:10:52I see you've got some freeze-dried raspberries there,
0:10:52 > 0:10:54what's that all about?
0:10:54 > 0:10:56It brings that element of texture to the dish.
0:10:56 > 0:10:59And, interestingly enough, I met a lady called Felicity who won the MBE
0:10:59 > 0:11:01for polar exploration.
0:11:01 > 0:11:04- Wow.- So she eats freeze-dried food when she's away on exercise.
0:11:04 > 0:11:09- Because, obviously, it's light. It doesn't weigh very much.- Amazing.
0:11:09 > 0:11:11Ronnie travelled to Tonbridge in
0:11:11 > 0:11:14Kent to meet explorer Felicity Aston,
0:11:14 > 0:11:18who relies on freeze-dried food to sustain her in the world's coldest
0:11:18 > 0:11:22climates. Felicity has been honoured by the Queen for her endeavours.
0:11:23 > 0:11:26I was awarded an MBE for services to polar exploration earlier this year.
0:11:26 > 0:11:30- Wow.- Because for the last 15 years I've been spending a lot of time in
0:11:30 > 0:11:32the polar regions,
0:11:32 > 0:11:34first as a scientist and then leading polar expeditions.
0:11:34 > 0:11:37And then this one is the Polar Medal,
0:11:37 > 0:11:40so this is awarded by the Queen.
0:11:40 > 0:11:43This is the ultimate recognition for me, so I'm very proud of them.
0:11:45 > 0:11:47In 2012, Felicity became the first
0:11:47 > 0:11:50woman to ski alone across Antarctica,
0:11:50 > 0:11:55a journey of almost 2,000km that took 59 days.
0:11:56 > 0:11:58I can't believe it.
0:11:59 > 0:12:02I can't believe that I've skied across Antarctica.
0:12:02 > 0:12:04It's just too ridiculous.
0:12:04 > 0:12:08And the only thing that I want right now is to ring my mum!
0:12:09 > 0:12:11And to let her know that I'm here.
0:12:14 > 0:12:17Without any proper cooking facilities on her expeditions,
0:12:17 > 0:12:22Felicity relies on a miniature hob to boil snow and hydrate meals,
0:12:22 > 0:12:25like this lamb stew and pearl barley.
0:12:25 > 0:12:28Rather than them being dried ingredients that are mixed together,
0:12:28 > 0:12:32it's a meal that's made and then freeze-dried,
0:12:32 > 0:12:34and it makes a huge difference to the taste, but also the texture.
0:12:34 > 0:12:37I think that looks like a pretty hearty meal.
0:12:37 > 0:12:40I've got to be honest, I was expecting a lot worse.
0:12:43 > 0:12:46Actually, that's not bad at all.
0:12:46 > 0:12:50Ronnie has brought a sample of his take on his grandma's milk jelly
0:12:50 > 0:12:53recipe, complete with freeze-dried raspberries,
0:12:53 > 0:12:56to get Felicity's seal of approval.
0:12:56 > 0:12:58Mmm.
0:12:58 > 0:12:59That's really fruity.
0:13:00 > 0:13:03Is that an improvement on your normal freeze-dried...?
0:13:03 > 0:13:07I would have no trouble at all finishing this whole thing.
0:13:07 > 0:13:10There you go. I reckon you can take them for the next one.
0:13:10 > 0:13:11Would you like to come with me and
0:13:11 > 0:13:13you can just cook for me in the tent?
0:13:13 > 0:13:15- That would be great.- I think I'm busy!
0:13:18 > 0:13:21With the whisky and honey oats in the oven,
0:13:21 > 0:13:24Ronnie's focusing on his two-layer milk jelly,
0:13:24 > 0:13:27which he's making from scratch with a fruit puree.
0:13:30 > 0:13:34First he has to set the bottom layer, then add the second.
0:13:34 > 0:13:38It's tricky as the two layers must stick together, but not combine.
0:13:40 > 0:13:42So, how's it going there?
0:13:42 > 0:13:44Good. Shortbread's just out, cut while it's still warm.
0:13:44 > 0:13:46- Happy?- I think so.
0:13:46 > 0:13:47A little...
0:13:49 > 0:13:51I'm definitely doing a really good dish, you know?
0:13:51 > 0:13:53It's all going to be when that jelly turns out,
0:13:53 > 0:13:56and I can't tell until we're on the pass.
0:13:56 > 0:13:58- Are you feeling good?- Yeah.
0:13:58 > 0:14:00I'm feeling good. It's a good dish.
0:14:00 > 0:14:01- Enjoy.- Thank you.
0:14:03 > 0:14:06Really lovely shortbread, but he's the only chef without a ten.
0:14:06 > 0:14:08He might be able to deliver that today.
0:14:11 > 0:14:14Russell is working on his jammy wheel biscuit,
0:14:14 > 0:14:19inspired by the idea of celebrating after receiving an honour.
0:14:19 > 0:14:23He's using cocoa nibs as a twist on regular biscuit dough.
0:14:23 > 0:14:26You seem like you've got a lot going on with the dessert.
0:14:26 > 0:14:28Why break the habit of a lifetime?
0:14:28 > 0:14:29I've been pushing on all week.
0:14:29 > 0:14:33I don't intend to stop now, you know? End the week on a high.
0:14:33 > 0:14:35He moves on to his Jaffa Cake,
0:14:35 > 0:14:39placing the orange jelly onto the chocolate mousse,
0:14:39 > 0:14:43and finishing with a Genoise sponge base before freezing.
0:14:44 > 0:14:47Then he preps the chocolate glaze.
0:14:47 > 0:14:49So, Russell, what are you doing?
0:14:49 > 0:14:52This is my mirror glaze for my Jaffa Cake.
0:14:52 > 0:14:54So what I've got in here is double cream.
0:14:54 > 0:14:55I've got that lovely milk chocolate.
0:14:55 > 0:14:58I'm going to pour that over the top of my Jaffa Cake
0:14:58 > 0:15:00just so it's got a nice, shiny glaze on it.
0:15:00 > 0:15:03I've still got a lot to do. I still want to make the parfait and set it.
0:15:03 > 0:15:05- OK.- I've got to make my biscuit, finish my biscuit
0:15:05 > 0:15:07- for the jammy wheel.- OK.
0:15:07 > 0:15:10Sort my marmalade out, caramelise my orange.
0:15:10 > 0:15:12Hopefully everything will be ready and I'll be able to get up
0:15:12 > 0:15:15- a really nice dessert for you, Chef.- OK.
0:15:19 > 0:15:21Mark is using the strong flavours
0:15:21 > 0:15:24of ginger and treacle in his sponge mix.
0:15:25 > 0:15:28Mark, have I just seen you microwaving a sponge?!
0:15:28 > 0:15:29Definitely.
0:15:29 > 0:15:33Two Michelin stars and you've got microwaved sponge?
0:15:33 > 0:15:35If it's good enough for my mum, it's good enough for me.
0:15:38 > 0:15:42He siphons aerated panna cotta into moulds, and chills.
0:15:45 > 0:15:47Then pipes the coconut meringue.
0:15:50 > 0:15:52- These are my Jaffa Cakes. - Oh, yeah.
0:15:52 > 0:15:54To perfect the mirror glaze,
0:15:54 > 0:15:58Russell must pour the chocolate at exactly 28 degrees.
0:15:58 > 0:16:00Any higher and it will melt the frozen Jaffa Cake.
0:16:00 > 0:16:05Any lower, it will set too quickly, making it lumpy and streaky.
0:16:05 > 0:16:08So far, I'm looking all right.
0:16:08 > 0:16:10My Jaffa Cakes are there, they're glazed.
0:16:10 > 0:16:11So really, really shiny.
0:16:11 > 0:16:14Hopefully I'll get a good score for this round.
0:16:15 > 0:16:19Mark is first to plate his Island Of Spice dessert,
0:16:19 > 0:16:21inspired by flavours of the Commonwealth.
0:16:21 > 0:16:24Having crashed out on Thursday last year,
0:16:24 > 0:16:27Mark's determined to cook for the judges tomorrow.
0:16:29 > 0:16:33He starts by dipping the ginger sponge in rum syrup.
0:16:33 > 0:16:37To a serving plate he centres his pineapple sorbet,
0:16:37 > 0:16:41then adds confit pineapple and ginger sponge.
0:16:41 > 0:16:47Next, the aerated coconut panna cotta, and coconut meringue.
0:16:47 > 0:16:48- Is that tinned pineapple?- No!
0:16:51 > 0:16:52Finger lime cells...
0:16:54 > 0:16:56..lime zest, nutmeg...
0:16:57 > 0:17:00..and pineapple and rum syrup complete the dish.
0:17:07 > 0:17:09This is Island Of Spice,
0:17:09 > 0:17:11and it's inspired by the food of the Commonwealth.
0:17:11 > 0:17:13Particularly Grenada.
0:17:13 > 0:17:15I can't help but have a look at the little map here.
0:17:15 > 0:17:18- Do you know your geography? - It's not too bad.
0:17:18 > 0:17:19Grenada is where?
0:17:19 > 0:17:20This little one here.
0:17:20 > 0:17:23I think you're looking at Cuba myself, but we won't go there!
0:17:27 > 0:17:29So, in the middle, pineapple sorbet.
0:17:33 > 0:17:34That's smooth as silk, that.
0:17:34 > 0:17:37Wow, that's really fresh, really clean.
0:17:38 > 0:17:40The sponge, is it too sweet?
0:17:41 > 0:17:43Yeah, I think that sponge is possibly a little too sweet.
0:17:43 > 0:17:46It's got more texture than normal microwaved sponge.
0:17:46 > 0:17:50- I haven't microwaved that many sponges.- You haven't lived!
0:17:50 > 0:17:52The aerated panna cotta.
0:17:55 > 0:17:58You get the texture before the flavour.
0:17:58 > 0:18:00Yeah. It just disappears on the tongue.
0:18:00 > 0:18:03Do you think that meringue has enough of a bite in it?
0:18:03 > 0:18:05I like a meringue like that, little bit of crust on the outside,
0:18:05 > 0:18:07still a bit of chew in the middle.
0:18:07 > 0:18:09- It's a great meringue.- It's lovely.
0:18:09 > 0:18:11Get that coconut on the outside of there as well.
0:18:11 > 0:18:14Where do you see the score for that dish?
0:18:14 > 0:18:16I'd like to say a ten.
0:18:18 > 0:18:19You worried?
0:18:19 > 0:18:21Absolutely, yes. I think it's a nine.
0:18:21 > 0:18:24If this is an eight or more, it doesn't matter what I do.
0:18:29 > 0:18:31Ronnie is next to serve his dish,
0:18:31 > 0:18:34called Grandma Murray's Raspberry Milk Jelly Dessert,
0:18:34 > 0:18:37inspired by a favourite pudding from his childhood.
0:18:37 > 0:18:40He knows only a top score will save him.
0:18:41 > 0:18:43- All right, Mark?- It's all over.
0:18:43 > 0:18:46- How was it, mate? All right?- I think he found it a bit too sweet.
0:18:46 > 0:18:48- Really? - And I kind of agree with him.
0:18:48 > 0:18:49- I liked that sponge.- I loved it.
0:18:49 > 0:18:50Thanks, guys.
0:18:52 > 0:18:56Ronnie plates up honey and whisky roasted oats and freeze-dried
0:18:56 > 0:19:00raspberries. Then fresh raspberries dressed with raspberry puree.
0:19:01 > 0:19:02Crunch time.
0:19:02 > 0:19:07Next he sets about removing the layered raspberry and milk jelly
0:19:07 > 0:19:10from the moulds. They need to come out as one.
0:19:16 > 0:19:18- Ronnie, what's going on?- The bottom layer's not coming out.
0:19:18 > 0:19:22So whether it needs a little bit longer in the water, I don't know.
0:19:27 > 0:19:30If this one doesn't come out, then I might break out into a sweat.
0:19:33 > 0:19:34Yeah, there we go!
0:19:37 > 0:19:40To the oats he adds raspberry sorbet,
0:19:40 > 0:19:42and tops with shortbread.
0:19:43 > 0:19:45Then drizzles with raspberry sauce.
0:19:45 > 0:19:46OK, we're up.
0:19:50 > 0:19:51Whenever we had this jelly,
0:19:51 > 0:19:55we always used to have a tin of evaporated milk to serve with it.
0:19:55 > 0:19:57So...I didn't want to disappoint.
0:19:57 > 0:20:01- She must mean a lot to you, your granny, then?- Yeah.
0:20:01 > 0:20:03Let's take it to the tasting room.
0:20:07 > 0:20:10Do you think that shortbread is baked to perfection?
0:20:10 > 0:20:12I think it's spot-on. Perfect.
0:20:12 > 0:20:14Do you think it's a bit overworked?
0:20:14 > 0:20:17- It's a little bit dense, isn't it? - Yeah.
0:20:17 > 0:20:19Happy with the sorbet?
0:20:19 > 0:20:22Yeah, I think it's fantastic. Good flavour.
0:20:22 > 0:20:24- You've got to like raspberries. - Yeah.
0:20:25 > 0:20:27Enough whisky in the oat flavour?
0:20:27 > 0:20:29I'm not sure you can ever have enough whisky in there,
0:20:29 > 0:20:31but I think so.
0:20:31 > 0:20:33I'd like a little bit more whisky in those oats.
0:20:33 > 0:20:35I'd get the alcohol in there. I really like it.
0:20:35 > 0:20:37- RICHARD:- Happy with the jelly?- Yeah.
0:20:37 > 0:20:39It's good, it's nice and clear.
0:20:39 > 0:20:40Stayed the way I wanted it.
0:20:40 > 0:20:43The top's sweet, but the bottom's acidic.
0:20:43 > 0:20:45Comes together nicely.
0:20:45 > 0:20:46Missing something?
0:20:46 > 0:20:47Yeah, my grandma.
0:20:49 > 0:20:51I'm really happy. I've done it...
0:20:51 > 0:20:53I've done it proud, I think. So...
0:20:57 > 0:20:59One to ten, where is it?
0:20:59 > 0:21:01In my eyes, it's a ten,
0:21:01 > 0:21:03but my eyes are clouded with nostalgia
0:21:03 > 0:21:06and a longing for a time gone by, perhaps.
0:21:12 > 0:21:16In the kitchen, Russell is working on an accompaniment to his dish.
0:21:16 > 0:21:18- Can you put the kettle on?- Kettle?
0:21:18 > 0:21:20I'm making a pot of tea.
0:21:20 > 0:21:25The tea that, apparently, the Queen has in the afternoon at the palace.
0:21:25 > 0:21:27Don't let that water go above 80 degrees,
0:21:27 > 0:21:29- otherwise it will scorch the tea. - 80?- Yeah.
0:21:31 > 0:21:32- Chaps...- All right, all right?
0:21:32 > 0:21:35- How was it in there?- It was getting a little bit emotional, almost.
0:21:35 > 0:21:37- Did it?- Yeah. - Did you nearly crumble?
0:21:37 > 0:21:39Yeah. You know? It's a tough one for me, that one.
0:21:39 > 0:21:41Family story, isn't it? So it's going to be hard.
0:21:41 > 0:21:42Yeah. I'm a soft lad, really.
0:21:44 > 0:21:46Russell plates up,
0:21:46 > 0:21:50hoping his dish will secure him a place in the judging chamber.
0:21:50 > 0:21:53Is It A Biscuit Or Is It A Cake? marks the occasion of receiving an
0:21:53 > 0:21:55honour from the Queen.
0:21:55 > 0:21:58Just let that come down a touch.
0:21:58 > 0:22:01- You've overheated the water for the tea.- It's OK.
0:22:02 > 0:22:07Onto a serving plate he centres his interpretation of a Jaffa Cake,
0:22:07 > 0:22:11and garnishes with cocoa nib and caramelised orange.
0:22:11 > 0:22:13- Is everything OK?- Yeah.
0:22:13 > 0:22:15Just want to make sure that everything's still frozen.
0:22:15 > 0:22:18To the cake stand he adds the dehydrated sponge
0:22:18 > 0:22:20and orange parfait sandwich.
0:22:23 > 0:22:25Next is the jammy wheel.
0:22:25 > 0:22:27Onto the cocoa nib biscuits
0:22:27 > 0:22:30he pipes whipped white chocolate and marmalade.
0:22:32 > 0:22:33Pot of tea to finish.
0:22:33 > 0:22:35Mark got the biggest pan he could find.
0:22:35 > 0:22:38- Cheers, Mark.- I didn't realise you had a little funnel, sorry.
0:22:46 > 0:22:48It does look a bit like afternoon tea here.
0:22:48 > 0:22:50Absolutely. This, for me,
0:22:50 > 0:22:52symbolises the end of our Great Britons' journey.
0:22:52 > 0:22:54They've just been awarded their honour by the Queen,
0:22:54 > 0:22:56they're going to leave the palace,
0:22:56 > 0:22:59and I'd love to be able to reward them with a lovely tea,
0:22:59 > 0:23:01biscuit and a slice of cake.
0:23:01 > 0:23:03- Ronnie?- I can't wait to get stuck in.
0:23:03 > 0:23:06The smell of the tea's amazing, and the Jaffa Cake,
0:23:06 > 0:23:07outstanding.
0:23:12 > 0:23:15This is the ice cream sandwich,
0:23:15 > 0:23:17which is made with an orange parfait.
0:23:20 > 0:23:21Really orangey.
0:23:21 > 0:23:24It's got a real natural kind of zesty orange flavour as
0:23:24 > 0:23:25well, hasn't it?
0:23:25 > 0:23:28- OK, jammy wheel. - I wanted it to be really crumbly,
0:23:28 > 0:23:31- I didn't want it to be heavy or difficult...- Very crumbly.
0:23:32 > 0:23:34- Great texture.- Really like it.
0:23:34 > 0:23:37- That marmalade's good, innit? - Mmm.- I might have to nick that.
0:23:37 > 0:23:39This is the Jaffa Cake.
0:23:42 > 0:23:44Hopefully I've done it justice.
0:23:45 > 0:23:47He's got that sponge really nice and light.
0:23:47 > 0:23:50- It's just like a really, really good Jaffa Cake.- Yeah.
0:23:50 > 0:23:53Were you thinking dessert or were you thinking afternoon tea when
0:23:53 > 0:23:54- you were doing this?- For me,
0:23:54 > 0:23:57- I was thinking a combination of the two.- Mmm.
0:23:57 > 0:24:00If you really want to get across the idea of an afternoon tea,
0:24:00 > 0:24:02- maybe everything just needs to be a bit smaller.- Yeah.
0:24:02 > 0:24:03Out of ten...
0:24:03 > 0:24:04I'm going to say seven.
0:24:06 > 0:24:08I don't think it's quite the dizzy heights of his tens here,
0:24:08 > 0:24:10but I think he should be good for an eight.
0:24:16 > 0:24:18- Russell.- Well done, mate.
0:24:18 > 0:24:19All right? That was tough, eh?
0:24:19 > 0:24:22That was really tough. No idea what Richard thinks.
0:24:22 > 0:24:25If he doesn't like that Jaffa Cake, he's not going to like any.
0:24:28 > 0:24:32I need a whacking big score, and I need you boys to trip up.
0:24:32 > 0:24:34I think that ten is going to be propping up a slightly lower score
0:24:34 > 0:24:37for this course. I hope it's enough to get through to tomorrow.
0:24:47 > 0:24:49God, those faces say it all.
0:24:52 > 0:24:55Mark, I'm going to start with you and your Island Of Spice.
0:24:59 > 0:25:01This was a well crafted dish.
0:25:01 > 0:25:03I love the coconut meringue.
0:25:03 > 0:25:05And the sorbet was really good.
0:25:06 > 0:25:08I wanted more of that.
0:25:09 > 0:25:12But the sponge was too heavy.
0:25:13 > 0:25:16I think you need to have a look at that.
0:25:16 > 0:25:20The syrup, it just made it far, far too sweet.
0:25:23 > 0:25:27Ronnie, your Grandma Murray's Raspberry Milk Jelly.
0:25:29 > 0:25:32I thought this was a complex dish.
0:25:34 > 0:25:38I liked the shortbread. The jelly and mousse together was a very risky
0:25:38 > 0:25:41move, and you did struggle with it.
0:25:42 > 0:25:46I think you pulled this dish off in a technical way...
0:25:48 > 0:25:50..but I thought the portion was far too big, Ronnie.
0:25:52 > 0:25:54The sorbet, it was too sweet.
0:25:55 > 0:25:57It needed more sharpness.
0:26:00 > 0:26:05Russell, for your Is It A Biscuit Or Is It A Cake?
0:26:05 > 0:26:08the presentation of the dish overall was innovative,
0:26:08 > 0:26:10and I did like the Jaffa Cake.
0:26:12 > 0:26:15The glaze was beautiful, with the perfect mirror sheen.
0:26:18 > 0:26:23But I was left asking, "Is this a cake or a biscuit or a high tea?"
0:26:25 > 0:26:27You got the proportions completely wrong.
0:26:27 > 0:26:29Far too much on the plate.
0:26:30 > 0:26:34Russell, less definitely would have been more in this case.
0:26:37 > 0:26:40Right. Put you out of your miseries.
0:26:40 > 0:26:42To the scores.
0:26:43 > 0:26:46The chef with the score of six...
0:26:47 > 0:26:50..but still giving them the highest score across the week...
0:26:53 > 0:26:54..is...
0:26:57 > 0:26:58..you, Russell.
0:26:59 > 0:27:01Well done, mate.
0:27:01 > 0:27:02Cheers.
0:27:02 > 0:27:05So, two chefs are left,
0:27:05 > 0:27:08but only one will join Russell in cooking for the judges.
0:27:10 > 0:27:15Mark, you had a three-point lead over Ronnie going into this dessert.
0:27:17 > 0:27:19I'm giving you a score of...
0:27:21 > 0:27:22..seven.
0:27:26 > 0:27:28And Ronnie...
0:27:28 > 0:27:30I'm giving you a score of...
0:27:34 > 0:27:36- ..seven.- Thank you.
0:27:37 > 0:27:41So that means, Mark, you will be cooking again tomorrow.
0:27:41 > 0:27:43Thank you. I'm hopefully going to make up for the
0:27:43 > 0:27:44disappointment last year.
0:27:44 > 0:27:47Ronnie, you know I love your style of food,
0:27:47 > 0:27:51but you came up against two very talented individuals.
0:27:51 > 0:27:53Yeah, both exceptional chefs.
0:27:53 > 0:27:55Russell and Mark, I wish you the
0:27:55 > 0:27:59very best cooking for the judges tomorrow. Goodbye. Thank you.
0:27:59 > 0:28:02- Thank you.- Well done, Chefs.
0:28:02 > 0:28:04- Cheers.- No, thank you.
0:28:04 > 0:28:06I've learned a lot. It's been...
0:28:06 > 0:28:09- It's been bloody good fun. - Yeah, it has.- It has been good fun.
0:28:09 > 0:28:11From the low of last year to go through today to see
0:28:11 > 0:28:13the judges tomorrow is amazing.
0:28:13 > 0:28:14I'm on top of the world.
0:28:15 > 0:28:18Obviously I'm disappointed, but I can go out for lunch on a Friday,
0:28:18 > 0:28:21which I haven't done for a long time.
0:28:21 > 0:28:23- Come here for lunch. - He's making the tea, isn't he?
0:28:23 > 0:28:24Yeah, yeah, yeah, yeah.
0:28:24 > 0:28:26Mark's a fantastic chef.
0:28:26 > 0:28:29I just hope that tomorrow I can beat him and get through to the final.
0:28:29 > 0:28:31Big day tomorrow, mate.
0:28:31 > 0:28:33He's going to be tough to beat tomorrow,
0:28:33 > 0:28:35but I'm going to give it everything.