0:00:02 > 0:00:05This week on Great British Menu -
0:00:05 > 0:00:09two of the north-east's brightest talents in the kitchen.
0:00:09 > 0:00:13Returning contender Mini Patel, who is going for glory.
0:00:13 > 0:00:15The pressure now...ahh...
0:00:15 > 0:00:19And Tommy Banks, youngest British holder of a Michelin star.
0:00:19 > 0:00:24Tell you what - this one is going to smack him in the chops, I reckon.
0:00:24 > 0:00:28In the year the nation celebrated the Queen's 90th birthday,
0:00:28 > 0:00:31the chefs are paying tribute to everyday Great Britons
0:00:31 > 0:00:33honoured throughout her reign,
0:00:33 > 0:00:38and competing for a chance to cook at a banquet at the Palace of Westminster.
0:00:40 > 0:00:43On Tuesday, there was a shock departure
0:00:43 > 0:00:46when the third chef, Chris Archer,
0:00:46 > 0:00:51was taken ill after the fish course and was forced to leave the competition,
0:00:51 > 0:00:53leaving Tommy and Mini to go head-to-head.
0:00:53 > 0:00:56I really want to keep eking points out of Tom Aikens.
0:00:56 > 0:00:57Let battle commence.
0:00:57 > 0:01:00Once again, Tommy wowed veteran Tom
0:01:00 > 0:01:03with his main course, scoring an impressive nine.
0:01:03 > 0:01:05Excellent cooking, almost a ten.
0:01:05 > 0:01:09But Mini was left disappointed with a score of seven.
0:01:09 > 0:01:12Oh!
0:01:12 > 0:01:15They may both be guaranteed to cook for the judges
0:01:15 > 0:01:18but the banquet is still a long way off
0:01:18 > 0:01:20and to stand a chance of getting there,
0:01:20 > 0:01:24both have their sights set on scoring that perfect ten.
0:01:24 > 0:01:26That's why it's real. Great British Menu, break a man.
0:01:26 > 0:01:29You're supposed to be at the pass now.
0:01:29 > 0:01:32- BEEPING - I'll see you later.
0:01:44 > 0:01:45It's dessert day,
0:01:45 > 0:01:49and judging these dishes for ground-breaking culinary brilliance
0:01:49 > 0:01:51is veteran Tom Aikens.
0:01:51 > 0:01:55Having made it to the banquet himself, he knows exactly what it takes.
0:01:55 > 0:01:58I want these Great Britons to have the most memorable dessert
0:01:58 > 0:02:02that is truly elevated to make us proud.
0:02:02 > 0:02:05Tommy, dessert course - how do you feel?
0:02:05 > 0:02:07I think it is going to be the hardest course.
0:02:07 > 0:02:09I have got a lot of work to do. I'm pretty nervous.
0:02:09 > 0:02:12Execution again is everything. I'm desperate for that ten.
0:02:12 > 0:02:14I will really be gunning for it.
0:02:14 > 0:02:18I feel I've come so close to a ten, I just really want it this time.
0:02:20 > 0:02:24First up is Tommy. He's topped the leaderboard all week,
0:02:24 > 0:02:29but is yet to achieve that elusive top score from veteran Tom.
0:02:29 > 0:02:32However, Tommy believes with his dessert,
0:02:32 > 0:02:34he has saved the best till last.
0:02:34 > 0:02:37I have got to dust myself off and go again, get this ten from Tom Aikens.
0:02:37 > 0:02:40I can't have him leave this week without having had a perfect dish
0:02:40 > 0:02:42because it will just grate on me.
0:02:46 > 0:02:48Hello, chef.
0:02:48 > 0:02:49Tell me about your dish.
0:02:49 > 0:02:53This is a dish for my grandfather. I'm calling it My Great Briton.
0:02:53 > 0:02:56- OK.- He played a massive part in my life.
0:02:56 > 0:02:58He was a big figurehead in our local community.
0:02:58 > 0:03:00If he was still here now,
0:03:00 > 0:03:03he would be the same age as the Queen, born in the same year.
0:03:03 > 0:03:06Oh, really? Wow. Tell me, the components...
0:03:06 > 0:03:09- Douglas fir.- One of the things my grandfather did in the local community
0:03:09 > 0:03:12was looked after the Kilburn White Horse,
0:03:12 > 0:03:16a giant white horse structure, built into the side of the hill,
0:03:16 > 0:03:18so this is the Douglas fir from the forest surrounding it.
0:03:18 > 0:03:22I have got Douglas fir oil here. I'm going to make a parfait out of that.
0:03:22 > 0:03:26- Right.- And also with the Douglas fir, I'm going to make a sherbet.
0:03:26 > 0:03:29I've got some Douglas fir and lemon verbena vodka there.
0:03:29 > 0:03:32I'll make you a drink later, because I know that you like a tipple!
0:03:32 > 0:03:35- And then the white chocolate? - I'm going to make a little...
0:03:35 > 0:03:39tuile, and that disc will just go either side of the parfait.
0:03:39 > 0:03:41I'm going to make a vinegar out of the lemon verbena
0:03:41 > 0:03:43and then make a lemon verbena curd.
0:03:43 > 0:03:46I'm also going to make a fluid gel out of that as well
0:03:46 > 0:03:48using the galangal.
0:03:48 > 0:03:51It's got a yoghurt sorbet as well, to go on the top.
0:03:51 > 0:03:54- And a parfait...- Yeah. - ..and a curd...
0:03:54 > 0:03:56And a gel. Yeah, I've got a lot of stuff to do.
0:03:56 > 0:03:58It's going to get hot in here.
0:03:58 > 0:04:00You're going to be sweating this time.
0:04:00 > 0:04:03Yeah, I am. I really want a good mark, it really means a lot to me.
0:04:03 > 0:04:05- Good luck.- Thanks, chef.
0:04:07 > 0:04:09Tommy's dish, I have to say,
0:04:09 > 0:04:12probably one of the most contemporary dishes he has done all week.
0:04:12 > 0:04:15My only worry, with all that's going on, is he going to get it done in time?
0:04:17 > 0:04:20Next up is Mini.
0:04:20 > 0:04:22Despite a guaranteed place in the judging chamber this year,
0:04:22 > 0:04:24Mini wants to plate a perfect dessert
0:04:24 > 0:04:29to give him the confidence he needs to cook tomorrow.
0:04:29 > 0:04:32I'm super excited about my dessert course. I really need a ten.
0:04:32 > 0:04:34I'm going to have to cook my heart out today.
0:04:37 > 0:04:39- How do.- How are you?
0:04:39 > 0:04:42- I'm very well.- So, dessert.
0:04:42 > 0:04:44Explain your dish.
0:04:44 > 0:04:47The name of my dish is Exploring New Frontiers,
0:04:47 > 0:04:51and the one frontier that I'm going to be representing with this dish
0:04:51 > 0:04:55is the exploration and the conquering of Mount Everest.
0:04:55 > 0:04:58I'm going to almost create a mountain made of meringues.
0:04:58 > 0:05:00A meringue mountain?
0:05:00 > 0:05:02- Yeah.- OK.
0:05:02 > 0:05:06It ties in very closely to the day of the Queen's Coronation,
0:05:06 > 0:05:09very special time, very special moment in British history,
0:05:09 > 0:05:11and that is what I have come to celebrate.
0:05:11 > 0:05:14And how do these ingredients tell that story?
0:05:14 > 0:05:16I've got the English blackberry.
0:05:16 > 0:05:19It was a British exploration team that actually conquered Mount Everest,
0:05:19 > 0:05:23but in that team, there was a Kiwi, Sir Edmund Hillary,
0:05:23 > 0:05:25so I'm going to be making sorbet with it.
0:05:25 > 0:05:27- A sorbet out of kiwi?- Yeah.
0:05:27 > 0:05:31It's going to have kiwi and blackberry sorbet inside the mountain.
0:05:31 > 0:05:34You know what, I've never ever had a kiwi sorbet.
0:05:36 > 0:05:38So that's a first for me.
0:05:38 > 0:05:40I'm going to be taking the eggs
0:05:40 > 0:05:42to make a creme pat,
0:05:42 > 0:05:44and flavour that with a bit of blackberry.
0:05:44 > 0:05:46And then I have got yuzu powder.
0:05:46 > 0:05:49- OK.- Yuzu is like an Asian lemon.
0:05:49 > 0:05:51I'm going to make a soil with that, almost like snow,
0:05:51 > 0:05:55it's going to be white, using the white chocolate for that,
0:05:55 > 0:05:58and try to create a little mist.
0:05:58 > 0:06:01I'm going to smoke dried lavender with a little bit of juniper.
0:06:01 > 0:06:04- Interesting.- OK.
0:06:04 > 0:06:06- A hint of mint.- I like it.
0:06:06 > 0:06:08See that man there, knock him off his mountain!
0:06:08 > 0:06:10I don't know about knock him off his mountain
0:06:10 > 0:06:13but I'm going to try to give him a run for his money today.
0:06:13 > 0:06:16- Go for it, both of you. - Thanks, chef.- Good luck.
0:06:18 > 0:06:21In Mini's dessert he has a lot of flavours going on.
0:06:21 > 0:06:23My only slight worry is are they going to be in harmony
0:06:23 > 0:06:26or are they going to battle each other?
0:06:28 > 0:06:32Cooking starts and already the chefs are feeling the pressure
0:06:32 > 0:06:35of producing a first-class dessert.
0:06:35 > 0:06:37How did you find doing dessert last year?
0:06:37 > 0:06:42It was really hard. I did two desserts with an ice cream, a sorbet, it was intense.
0:06:42 > 0:06:43I've always enjoyed doing pastry.
0:06:43 > 0:06:46I've taught myself so much about pastry.
0:06:46 > 0:06:48You might be at an advantage today, then.
0:06:50 > 0:06:56With nine complex elements to perfect, Mini has his own mountain to climb.
0:06:56 > 0:06:58He starts on his creme patissiere
0:06:58 > 0:07:01and it is not long before disaster strikes.
0:07:01 > 0:07:03What's going on here?
0:07:05 > 0:07:06Tommy, I've been a chef for 15 years
0:07:06 > 0:07:11and I've never seen milk split just from putting some temperature into it.
0:07:11 > 0:07:13It's Great British Menu, Mini!
0:07:16 > 0:07:20Mini Patel starts his creme pat again,
0:07:20 > 0:07:23by bringing milk flavoured with vanilla to the boil.
0:07:23 > 0:07:27He pours the warmed milk onto a mixture of egg yolk, sugar and flour.
0:07:29 > 0:07:32And lastly, adds white chocolate.
0:07:33 > 0:07:37I think the pastry fairy just needs a little kiss,
0:07:37 > 0:07:40and then she will come back round again and give me a bit of support, won't she?
0:07:40 > 0:07:44Mini flavours sweetened whipped cream with a blackberry coulis,
0:07:44 > 0:07:47which he'll later add to his cooled creme patissiere.
0:07:47 > 0:07:52I'm using that as the glue to stick the shards of meringue to my sorbet.
0:07:52 > 0:07:54It's supposed to look like a mountain.
0:07:54 > 0:07:58It might end up looking like an Eton Mess! I don't know.
0:08:01 > 0:08:03Tommy is working on the main element to his dish,
0:08:03 > 0:08:07a parfait flavoured with Douglas fir.
0:08:07 > 0:08:12It's in honour of my grandfather, so I'm using the needles from the Douglas fir to make a parfait.
0:08:12 > 0:08:13That sounds nice, innit.
0:08:13 > 0:08:19For the parfait, Tommy has to heat the sugar and glucose to exactly 112 degrees.
0:08:19 > 0:08:22Tommy, you've got a lot to do today.
0:08:22 > 0:08:25Does that mean you're going to be sweating?
0:08:25 > 0:08:27I don't know about me sweating, but this probe is going to give up.
0:08:27 > 0:08:31- The screen has started discolouring from the heat! - MINI LAUGHS
0:08:31 > 0:08:33Once at the right temperature,
0:08:33 > 0:08:37Tommy pours the hot sugar mixture on to beaten egg yolk.
0:08:37 > 0:08:40Next he adds gelatine to help the parfait set,
0:08:40 > 0:08:43and Douglas fir oil, for flavour.
0:08:44 > 0:08:48Tommy then whisks double cream with mascarpone,
0:08:48 > 0:08:53folds it into the Douglas fir mixture, and pipes into individual moulds, to freeze.
0:08:58 > 0:09:01Mini is also working on his frozen elements -
0:09:01 > 0:09:04not one, but two sorbets.
0:09:04 > 0:09:08- Mini, I think that Tom thought it was a little bit amusing that you were using a kiwi fruit.- Really?
0:09:08 > 0:09:11Definitely hitting the brief on being modern and contemporary, I suppose.
0:09:11 > 0:09:13Hadn't thought of that - thank you.
0:09:13 > 0:09:15LAUGHTER
0:09:15 > 0:09:18For the kiwi sorbet, Mini combines sugar with fresh kiwi,
0:09:18 > 0:09:21water and then glucose, before bringing to the boil.
0:09:23 > 0:09:27He then blends, adds citric acid for sharpness, and freezes.
0:09:28 > 0:09:31Mini then repeats the process using blackberries,
0:09:31 > 0:09:34with the addition of a blackberry liquor.
0:09:34 > 0:09:36I've got the pastry fairies working with me,
0:09:36 > 0:09:38hopefully with them on my side...
0:09:38 > 0:09:41Let's hope they're not sugar goblins.
0:09:45 > 0:09:49Tommy has now moved on to one of his trickiest elements.
0:09:49 > 0:09:52- Which job are you on now? - This is my white chocolate tuile.
0:09:52 > 0:09:55It's important this goes right, cos I ain't got time to do it again.
0:09:56 > 0:09:59He starts by melting white chocolate,
0:09:59 > 0:10:03then heating fondant and glucose to 165 degrees,
0:10:03 > 0:10:05to achieve the right setting texture.
0:10:07 > 0:10:10Once at the correct temperature, Tommy adds the white chocolate,
0:10:10 > 0:10:14and rolls the mixture out into a thin sheet,
0:10:14 > 0:10:16before transferring to the oven.
0:10:18 > 0:10:21- What's going on?- Two more white chocolate tuiles,
0:10:21 > 0:10:23it's one of the tricky jobs.
0:10:23 > 0:10:25What is going to happen with the tuile?
0:10:25 > 0:10:27You're rolling it out to get it thin.
0:10:27 > 0:10:29Keep bringing it out and working it.
0:10:29 > 0:10:31- It needs to be really hot to be able to move it.- Sure.
0:10:31 > 0:10:34But then I've got to get it cut before it sets and breaks....
0:10:37 > 0:10:39Mini, do you like seeing him sweat?
0:10:39 > 0:10:41Yeah, yeah.
0:10:46 > 0:10:50Tommy's dessert is dedicated to his late grandfather, Fred Banks.
0:10:50 > 0:10:54Fred played a huge part in Tommy's life.
0:10:54 > 0:10:56Alongside his Auntie Lucy,
0:10:56 > 0:10:59Tommy returned to the famous Kilburn White Horse,
0:10:59 > 0:11:02which his grandfather helped maintain for visitors.
0:11:04 > 0:11:06Here we are. Wow, what a view.
0:11:06 > 0:11:09It's magnificent, isn't it? I love coming up here.
0:11:09 > 0:11:11You see why Fred spent so much time up here.
0:11:11 > 0:11:13Absolutely. He used to love coming up here.
0:11:13 > 0:11:15Kind of an annual thing,
0:11:15 > 0:11:18we'd come up with Grandad and put fresh chalk chippings on the horse,
0:11:18 > 0:11:20to keep it looking white.
0:11:20 > 0:11:21There's some old photos of it.
0:11:21 > 0:11:25I don't know how old they are. That's me in the corner with a shovel,
0:11:25 > 0:11:28my dad and Grandad. It must have been a while ago,
0:11:28 > 0:11:30cos my dad's got quite a lot more hair.
0:11:30 > 0:11:33Tommy wanted to honour his grandfather for more than just his work
0:11:33 > 0:11:36preserving the white horse.
0:11:36 > 0:11:39The reason why I really want to honour him with all the work he did
0:11:39 > 0:11:42in the community, the way he looked after people.
0:11:42 > 0:11:44In fact, he was a really good neighbour.
0:11:44 > 0:11:47Tommy, you heard the story about the man that broke down near the farm.
0:11:47 > 0:11:50As I understand it, there's a guy on his way up to Scotland for,
0:11:50 > 0:11:53I think it was, a family christening. He had broken down.
0:11:53 > 0:11:56Fred, having never met this guy in his life,
0:11:56 > 0:11:57lent him his own car and said,
0:11:57 > 0:11:59"Bring it back on your way back down."
0:11:59 > 0:12:02And by the time this guy got back, Fred had fixed his own car and given it back to him.
0:12:02 > 0:12:05I can't think many people would do that.
0:12:05 > 0:12:08That was typical of him. He was a really generous and kind man, definitely.
0:12:09 > 0:12:14In keeping with his ethos of foraging and great British ingredients,
0:12:14 > 0:12:17Tommy's dessert originates from the local area.
0:12:17 > 0:12:20For me, what has been the inspiration is the fir trees,
0:12:20 > 0:12:24and I really wanted to use an ingredient that was local to this location,
0:12:24 > 0:12:27that is why I'm doing the Douglas fir dessert for him.
0:12:27 > 0:12:29Tommy has brought along a Douglas fir sour,
0:12:29 > 0:12:32which he will be serving with his dish.
0:12:32 > 0:12:35Look at the colour of that, looks fantastic.
0:12:35 > 0:12:37- Cheers.- Cheers. Here's to Fred.
0:12:38 > 0:12:40That is fantastic, Tommy.
0:12:40 > 0:12:43- I hope I can do him proud. - I'm sure you can.
0:12:43 > 0:12:45Because it's honouring my grandad
0:12:45 > 0:12:47and he played a massive part in my life,
0:12:47 > 0:12:50this is the one I would really like to get to the banquet.
0:12:53 > 0:12:56Back in the kitchen, Tommy's feeling the strain.
0:12:57 > 0:13:00For his lemon verbena gel,
0:13:00 > 0:13:03he mixes the setting agent gellan gum with a sugar syrup
0:13:03 > 0:13:05and leaves to solidify.
0:13:05 > 0:13:08- Smell that, chef!- Wow!
0:13:09 > 0:13:14Once cooled, he blitzes the gel with fresh lemon verbena leaves.
0:13:14 > 0:13:15He also makes a curd
0:13:15 > 0:13:17by blending fresh verbena leaves
0:13:17 > 0:13:20with home-made lemon verbena vinegar,
0:13:20 > 0:13:22eggs, sugar and gelatine,
0:13:22 > 0:13:24at precisely 80 degrees.
0:13:24 > 0:13:28To finish, he adds unsalted butter, then chills.
0:13:28 > 0:13:30Tommy, he's running round.
0:13:30 > 0:13:32You're sweating.
0:13:32 > 0:13:33Wow.
0:13:33 > 0:13:35Finally!
0:13:35 > 0:13:38If that dish is like any of the others, it's probably going to be...
0:13:38 > 0:13:40a high score!
0:13:40 > 0:13:41I don't like him any more(!)
0:13:43 > 0:13:45Mini also has his work cut out.
0:13:45 > 0:13:48To create the appearance of snow-covered Everest,
0:13:48 > 0:13:53he is using thin sheets of dehydrated meringue, broken into shards.
0:13:55 > 0:13:59Not content with just one meringue, Mini is making a second type.
0:14:00 > 0:14:03- What have you got here? - Sugar water...
0:14:03 > 0:14:05Tiny bit of white wine vinegar,
0:14:05 > 0:14:07that is going to go into making my Italian meringue.
0:14:07 > 0:14:08Is this flavoured with anything?
0:14:08 > 0:14:10- No.- OK.
0:14:10 > 0:14:13I have to say, Mini, you seem pretty calm, you're not sweating.
0:14:15 > 0:14:18Possibly I haven't got quite as much to do as Tommy over there.
0:14:21 > 0:14:24With the Italian meringue that Mini is making,
0:14:24 > 0:14:26he is not adding any flavouring at all to it,
0:14:26 > 0:14:29so I'm not sure what that is going to bring.
0:14:29 > 0:14:30BEEPING
0:14:30 > 0:14:31I'll see you later.
0:14:33 > 0:14:35In his quest for perfection,
0:14:35 > 0:14:38Tommy decides to remake his white chocolate tuile.
0:14:39 > 0:14:43It's quite a temperamental little beast. What the hell am I doing?
0:14:45 > 0:14:47- What's going on? - I've made my tuiles.
0:14:47 > 0:14:48They're all right.
0:14:48 > 0:14:50I've made them better before.
0:14:50 > 0:14:52- So I'm going to make another batch. - Have you got time?
0:14:52 > 0:14:55I'll have to, won't I? I want that ten.
0:14:55 > 0:14:58It's got to be perfect if you want to get that ten.
0:14:58 > 0:15:01- You all right, Tommy?- Yeah, I'm coming back from adversity.
0:15:01 > 0:15:03Droplet of sweat on his forehead!
0:15:03 > 0:15:06- What's this?- I'd say it's an eight tuile.
0:15:06 > 0:15:09It's not going to get me a ten, that tuile.
0:15:09 > 0:15:10Come on!
0:15:12 > 0:15:14I think Tommy is at last feeling the pressure in there.
0:15:14 > 0:15:16He's redoing his tuiles.
0:15:16 > 0:15:19I'm not sure if he's going to have enough time to do everything.
0:15:19 > 0:15:23- Five minutes behind where I want to be but I'll just have to move my- BLEEP!
0:15:23 > 0:15:24I'll get there.
0:15:26 > 0:15:32Mini is also up against it, with yet more elements to prepare.
0:15:32 > 0:15:36He makes a yuzu soil by melting cocoa butter with white chocolate
0:15:36 > 0:15:39and adding yuzu powder.
0:15:39 > 0:15:43To create a soil texture, Mini uses a specialist dehydrating powder,
0:15:43 > 0:15:44maltodextrin.
0:15:44 > 0:15:47I do know what's going on, I just have no control over it.
0:15:47 > 0:15:51That's how I feel! That's how I feel. I've got three things working,
0:15:51 > 0:15:54I need them all in ten minutes.
0:15:57 > 0:16:01Mini will be first to the pass, and time is running out.
0:16:01 > 0:16:04My brief is about every Briton with a mountain to climb.
0:16:04 > 0:16:05BEEPING
0:16:05 > 0:16:08I've got Everest straight in front of me. I'll see you later.
0:16:09 > 0:16:12Hey Mini, how long does it take to build a mountain?
0:16:12 > 0:16:14- Mate, with this gold leaf, it is going to take- BLEEP!- millennia!
0:16:14 > 0:16:17It is doing everything apart from sticking to the meringue.
0:16:19 > 0:16:24Next, Mini moves on to his mountain mist. He combines dried lavender,
0:16:24 > 0:16:26juniper berries and peppermint oil,
0:16:26 > 0:16:29which he'll smoke just before service.
0:16:32 > 0:16:34Across the kitchen,
0:16:34 > 0:16:36Tommy is not happy with his second batch of tuiles.
0:16:36 > 0:16:38He's decided to make them again.
0:16:38 > 0:16:40That's my tuile.
0:16:40 > 0:16:41Yes!
0:16:42 > 0:16:44Great British Menu can break a man.
0:16:44 > 0:16:46I've burnt a few sugar syrups.
0:16:46 > 0:16:49I've broken a thermometer, I've melted a whisk to my hand,
0:16:49 > 0:16:50I've got a few burns.
0:16:50 > 0:16:54It has gone far from to plan but I'll get this dish out.
0:16:56 > 0:16:57Parfait, done!
0:16:57 > 0:16:59Gel, done. Curd, done.
0:16:59 > 0:17:01Biscuits, done. Sorbet not.
0:17:01 > 0:17:02Gum's in there.
0:17:02 > 0:17:04Right.
0:17:04 > 0:17:06Sorbet time!
0:17:08 > 0:17:12Mini is first to plate up his Breaking New Frontiers,
0:17:12 > 0:17:15an ambitious dessert paying homage to the British-led expedition team
0:17:15 > 0:17:18which conquered Mount Everest.
0:17:18 > 0:17:22But in his effort to impress, Mini has overstretched himself,
0:17:22 > 0:17:24and run out of time.
0:17:24 > 0:17:27You're supposed to be at the pass, now.
0:17:27 > 0:17:29I'm going to need about two minutes, please, Tom.
0:17:29 > 0:17:32Two minutes? Are you sure? You're building a mountain, not a molehill.
0:17:32 > 0:17:35I'm building mountains, you're right. I might need three or four.
0:17:35 > 0:17:37- Is it going to be two, or four? - I'll take four, please.
0:17:37 > 0:17:39Sorry.
0:17:40 > 0:17:47On to chilled slate plates goes the blackberry sorbet and the unusual kiwi sorbet.
0:17:47 > 0:17:51Next, Mini pipes on white chocolate and blackberry creme patissiere,
0:17:51 > 0:17:55which he also uses to secure carefully placed shards of meringue
0:17:55 > 0:18:00- to build his mountain. - Looking good, chef.
0:18:00 > 0:18:02It's like a jigsaw, innit.
0:18:02 > 0:18:06Mini then adds compressed blackberry, and fresh kiwi.
0:18:06 > 0:18:08Coming over four minutes, chef.
0:18:08 > 0:18:09I am 30 seconds, a minute...
0:18:11 > 0:18:13And pipes on glossy Italian meringue.
0:18:15 > 0:18:16Actually six minutes...!
0:18:18 > 0:18:22He completes his dessert with a sprinkling of yuzu soil
0:18:22 > 0:18:24before filling the cloche with his mountain mist.
0:18:25 > 0:18:29- Gold leaf?- I forgot the gold leaf...
0:18:29 > 0:18:31A dusting of matcha tea powder,
0:18:31 > 0:18:34and Mini's dessert is finally ready to serve.
0:18:38 > 0:18:41It's a big mountain you've climbed today, chef.
0:18:41 > 0:18:44I'm really sorry, I want to apologise, seven minutes.
0:18:44 > 0:18:46So, Mini, the name of the dish?
0:18:46 > 0:18:48Tom, this is called Breaking New Frontiers.
0:18:48 > 0:18:51- And I think you've broken a few. - Yeah!
0:18:51 > 0:18:52Let's go and try it.
0:19:00 > 0:19:03Quite a pungent smell, you've got there, I definitely got a hit.
0:19:05 > 0:19:07HE COUGHS SLIGHTLY
0:19:07 > 0:19:08Wow.
0:19:08 > 0:19:11Can you smell the mint, the lavender, the juniper?
0:19:11 > 0:19:13Yeah, definitely.
0:19:20 > 0:19:22Meringue crispy enough for you?
0:19:22 > 0:19:25Crispy enough, cos there's quite a bit of it.
0:19:25 > 0:19:28I think the smoke is possibly affecting quite a bit of the dessert.
0:19:28 > 0:19:32- Yeah.- The meringue tastes like burned lavender.
0:19:32 > 0:19:35So the smoke flavour's totally taken over that dish.
0:19:41 > 0:19:44The blackberry and kiwi sorbet, they taste OK for you?
0:19:44 > 0:19:48I like the blackberry. It's not really been affected too much by the smoke.
0:19:48 > 0:19:50Blackberry sorbet, perfectly made.
0:19:50 > 0:19:52Kiwi sorbet. They are absolutely delicious.
0:19:52 > 0:19:55They've managed to evade the smoke by being in the mountain of meringue.
0:19:57 > 0:19:59What would you give your dish?
0:19:59 > 0:20:01I don't think it's more than a six.
0:20:01 > 0:20:04I mean, that smoke's really overpowered the dish.
0:20:10 > 0:20:12Right. What the hell am I doing?
0:20:12 > 0:20:16Now it's Tommy's turn to present his dessert, My Great Briton.
0:20:16 > 0:20:21After keeping his cool all week, he's finally feeling the strain.
0:20:21 > 0:20:22How do you think you got on?
0:20:22 > 0:20:24The smoke was too much.
0:20:24 > 0:20:26Yeah, I totally agreed. What do you think Tom thought?
0:20:26 > 0:20:29I don't know. I really don't know.
0:20:29 > 0:20:30So, you're plating up next.
0:20:30 > 0:20:33Yeah, I'm just pretty busy. I've got some stuff going on in the back,
0:20:33 > 0:20:34I've got some stuff going on over there.
0:20:34 > 0:20:38Five minutes, I've got, to run around. I've got to make a cocktail and, yeah.
0:20:38 > 0:20:40I'm busy, mate. Let's do it.
0:20:40 > 0:20:43For his dish, Tommy uses his lemon verbena curd
0:20:43 > 0:20:49to secure his Douglas fir parfait on to a disc of his challenging white chocolate tuile.
0:20:51 > 0:20:56He tops with another tuile decorated with lemon verbena curd and lemon verbena gel.
0:20:58 > 0:21:01Next, a quenelle of ewe's milk yoghurt sorbet
0:21:01 > 0:21:05and a dusting of Douglas fir sherbet.
0:21:05 > 0:21:08Tommy serves his dessert with a Douglas fir sour cocktail,
0:21:08 > 0:21:10and presents with a bonsai fir
0:21:10 > 0:21:13inspired by the trees growing on the site
0:21:13 > 0:21:14of the Kilburn White Horse,
0:21:14 > 0:21:17which was maintained by his late grandfather.
0:21:17 > 0:21:20- Camouflage?- Yeah, it's so I can hide behind it
0:21:20 > 0:21:22when you give me a low score.
0:21:28 > 0:21:30OK. This is my dessert,
0:21:30 > 0:21:32My Great Briton. Can we get the lights down, please?
0:21:35 > 0:21:38OK, so you're about to hear my grandad's voice,
0:21:38 > 0:21:40just to explain where we are.
0:21:41 > 0:21:43'You're on the famous Kilburn White Horse.
0:21:43 > 0:21:46'It was designed by Kilburn schoolmaster John Hodgson
0:21:46 > 0:21:49'and cut by the villagers in 1857.
0:21:49 > 0:21:52'The idea came from Thomas Turner. He was a Kilburn man
0:21:52 > 0:21:55'who saw the White Horse in the south of England
0:21:55 > 0:21:58'and wanted Yorkshire to have a bigger, better horse than the rest.
0:21:58 > 0:22:00'Enjoy the view.'
0:22:01 > 0:22:03Fantastic.
0:22:03 > 0:22:05- Happy, Tommy?- I am, yes.
0:22:05 > 0:22:07Mini, what do you think?
0:22:07 > 0:22:10Yeah, it's epic. It's fantastic.
0:22:10 > 0:22:12Thanks, Chef. That was my grandad.
0:22:12 > 0:22:16Brilliant. Well, I think we all got the message on that one.
0:22:16 > 0:22:18- Emotional, yes?- Very.
0:22:18 > 0:22:21In a lot of ways. Yeah, very.
0:22:21 > 0:22:23OK. I guess we don't carry this?
0:22:23 > 0:22:25- No. Let's go and try the dessert, please.- Let's go.
0:22:27 > 0:22:28You'd better get the door.
0:22:32 > 0:22:35You put hell and high water into that dessert.
0:22:35 > 0:22:37Yeah. It was a push.
0:22:38 > 0:22:40This is another wow, I think.
0:22:40 > 0:22:44Is it time to pull out another wow? Presentation, amazing.
0:22:48 > 0:22:52So, the parfait. Have you got enough of the Douglas fir flavour?
0:22:52 > 0:22:53Yeah, I think so.
0:22:55 > 0:22:58Nice colour, nice flavour.
0:22:58 > 0:23:00It holds its place but it doesn't dominate anything.
0:23:02 > 0:23:06- The chocolate tuile...- Yeah, it brings texture to the dish.
0:23:06 > 0:23:13My only criticism would be that the biscuit tuile is just a touch too hard.
0:23:16 > 0:23:20Do you think the flavour of the verbena in the gel and the curd come through?
0:23:20 > 0:23:22Yeah, I do. I really like that acidity.
0:23:22 > 0:23:24You can taste the lemon and verbena.
0:23:24 > 0:23:28Could he have put a little bit more on so it doesn't get quite so lost?
0:23:28 > 0:23:30Possibly.
0:23:30 > 0:23:33So, explain what we have in the cup.
0:23:33 > 0:23:34Yeah, so it's like a sour-style cocktail.
0:23:36 > 0:23:38It's perfect. It's really, really nice.
0:23:38 > 0:23:40I definitely want the recipe for that.
0:23:40 > 0:23:42- Right level of alcohol?- Yeah.
0:23:45 > 0:23:48I'll have a bit more.
0:23:48 > 0:23:50What score would you give your dish?
0:23:50 > 0:23:51I'm going to say... I want that ten, Tom.
0:23:51 > 0:23:54I've been wanting it all week. And this is the dish.
0:24:04 > 0:24:06Well done. Another fine dish.
0:24:06 > 0:24:08Thanks, Mini. I think I'm quite happy with that.
0:24:08 > 0:24:10You should be.
0:24:10 > 0:24:12I just didn't enjoy the process to get there at all.
0:24:15 > 0:24:18Ten, I think, is out the window for me.
0:24:18 > 0:24:20I think that went up in smoke, to be fair.
0:24:21 > 0:24:24I like doing cooking, but I don't like waiting to find out.
0:24:24 > 0:24:28In that time, the stress goes through the roof.
0:24:28 > 0:24:31- There is nothing more we can do now. - No. That's it.
0:24:42 > 0:24:45Hi, chefs. Dessert course done,
0:24:45 > 0:24:49and your last chance to push for that elusive ten.
0:24:51 > 0:24:55Mini, I'm going to be starting with you and your dish,
0:24:55 > 0:24:57Breaking New Frontiers.
0:24:58 > 0:25:01The dish, I thought, had so much promise.
0:25:02 > 0:25:07All the flavours you described to me sounded really interesting.
0:25:07 > 0:25:09And I thought the presentation had real theatre.
0:25:11 > 0:25:14Even the story behind it was spot-on.
0:25:16 > 0:25:17But...
0:25:20 > 0:25:23You need bigger shards of meringue.
0:25:23 > 0:25:25It was more of a molehill than a mountain.
0:25:27 > 0:25:31The smoke overpowered everything.
0:25:34 > 0:25:38You could have really convinced me about that kiwi sorbet,
0:25:38 > 0:25:42but I'm afraid to say it was destroyed by the smoke.
0:25:45 > 0:25:48Tommy...
0:25:48 > 0:25:50for your My Great Briton,
0:25:51 > 0:25:54I loved the theatrics of the presentation.
0:25:55 > 0:26:00Hearing your grandfather's voice telling that story was amazing.
0:26:00 > 0:26:05- Thank you.- The lemon verbena gel and curd were spot-on.
0:26:07 > 0:26:11The white chocolate tuile, although you struggled a bit,
0:26:11 > 0:26:12gave it a really nice crunch.
0:26:14 > 0:26:19The Douglas fir and verbena cocktail, another nice touch.
0:26:19 > 0:26:24And, I have to say, the Douglas fir parfait was perfect.
0:26:24 > 0:26:26Thank you, Chef.
0:26:26 > 0:26:30The dish, altogether, showed really great skill.
0:26:30 > 0:26:33- And I know it meant a lot to you. - Thank you, Tom.
0:26:37 > 0:26:38So, to the scores.
0:26:41 > 0:26:45Mini, I'm giving you a score...
0:26:48 > 0:26:50..of six.
0:26:53 > 0:26:54Tommy...
0:26:56 > 0:26:57..I'm giving you...
0:27:01 > 0:27:04- A ten.- Yes!
0:27:04 > 0:27:06Thank you.
0:27:06 > 0:27:08- Well done.- Cheers, Mini.
0:27:08 > 0:27:12- Well deserved.- Everything on that dish earned its place.
0:27:12 > 0:27:13Perfectly executed.
0:27:15 > 0:27:21One other thing. That gives you the joint highest ever score
0:27:21 > 0:27:26across the week in Great British Menu history.
0:27:26 > 0:27:28Mate!
0:27:29 > 0:27:31No way!
0:27:31 > 0:27:32No way!
0:27:32 > 0:27:34- Cheers, Chef.- Well done.- Thank you.
0:27:35 > 0:27:37Wow.
0:27:39 > 0:27:41Congratulations.
0:27:41 > 0:27:44So, as you know, both of you are cooking for the judges tomorrow.
0:27:45 > 0:27:48Make sure that you cook your hearts out tomorrow.
0:27:49 > 0:27:51- Well done.- Thanks, Tom.
0:27:51 > 0:27:53Thank you.
0:27:56 > 0:27:59Joint highest scorer of Great British Menu all-time,
0:27:59 > 0:28:02I just can't believe I've been put on the pedestal with them.
0:28:02 > 0:28:04It's unbelievable.
0:28:04 > 0:28:07I can't believe that... What he just said.
0:28:07 > 0:28:10I can. I've been eating your food all week. I can.
0:28:10 > 0:28:12It's my second time in the competition,
0:28:12 > 0:28:14I've never cooked for the judges,
0:28:14 > 0:28:17so I'm looking forward to the opportunity tomorrow.
0:28:17 > 0:28:21You want to come back tomorrow now because you've got it there, haven't you?
0:28:21 > 0:28:24I wanted to cook a faultless dish this week, and I'm delighted.
0:28:24 > 0:28:26But it's more than that.
0:28:28 > 0:28:31With the reason for the dish as well, it means a lot for me.