0:00:02 > 0:00:05It's decision day on Great British Menu.
0:00:05 > 0:00:08All week, three of the North West's leading chefs,
0:00:08 > 0:00:12Lisa Allen, Johnnie Mountain and Bruno Birkbeck
0:00:12 > 0:00:17have been striving for the chance to get their dish served at the ultimate street party.
0:00:18 > 0:00:22On yesterday's programme, they locked horns over the main course...
0:00:22 > 0:00:23Did you pinch my oven, Bruno?
0:00:23 > 0:00:27..and new boy Bruno scored even with overall points leader, Lisa...
0:00:27 > 0:00:31Can't let my dad down. It is all to play for really.
0:00:31 > 0:00:36..leaving Bruno in second and maverick Johnnie trailing by two points in last place.
0:00:36 > 0:00:40Right now, Bruno's in my vision and I'm going to take him down.
0:00:40 > 0:00:44Scoring the chefs all week is taskmaster Marcus Wareing.
0:00:44 > 0:00:47Now it's their last chance to impress,
0:00:47 > 0:00:50as only the top two will face the judges tomorrow.
0:00:50 > 0:00:54None of them are across the finishing line. Somebody today is going home.
0:00:54 > 0:00:59Today it's desserts, and the three dishes in the running for a place at the People's Banquet
0:00:59 > 0:01:01are a trio of rhubarb and custard puds,
0:01:01 > 0:01:04a riff on a classic raspberry and chocolate pavlova,
0:01:04 > 0:01:07and a tiramisu with a retro twist.
0:01:07 > 0:01:09I think it's going to be tough.
0:01:09 > 0:01:12They're going to be chasing me and also each other much more.
0:01:24 > 0:01:28This year, each chef has sought inspiration for their dishes
0:01:28 > 0:01:30in their own community, meeting local heroes
0:01:30 > 0:01:34who use food to build common ground and bring people together.
0:01:34 > 0:01:36- Shall we have a little taste? - ALL: Yeah!
0:01:36 > 0:01:38- How was your food?- Very good.
0:01:38 > 0:01:42For us to put one of our dishes in front of them on a banquet is a massive reward for us.
0:01:42 > 0:01:48As the chefs embark on their desserts, they know it's crunch time.
0:01:48 > 0:01:52Can they convince Michelin star holder Marcus that their food is fit for the People's Banquet?
0:01:52 > 0:01:54This is the final thing.
0:01:54 > 0:01:57This is still anyone's race, and it will get hot in there.
0:02:01 > 0:02:07In first place with a total score of 25 it's former champion Lisa Allen,
0:02:07 > 0:02:11whose experience and discipline throughout the week has given her a commanding lead.
0:02:11 > 0:02:16Now, she's determined to stay out in front with a show-stopping pudding.
0:02:16 > 0:02:21The dessert I've chosen to do is a traditional dessert with a little bit of me revamping it.
0:02:21 > 0:02:24Familiar, but give it a bit of fun and excitement as well.
0:02:28 > 0:02:33- What's the dish?- Right, I'm going to do a take on a pavlova.
0:02:33 > 0:02:36So I'm doing a raspberry and chocolate pavlova with little ice cream pots
0:02:36 > 0:02:39with sheep's milk ice cream and nuts in.
0:02:39 > 0:02:41And some raspberry jelly on the side.
0:02:41 > 0:02:46A little bit of theatre again because it should bring you back to that old pulling a pot together,
0:02:46 > 0:02:49getting some ice cream and some pavlova.
0:02:49 > 0:02:52I think I've done it quite cleverly because it's on a big plate and all joined,
0:02:52 > 0:02:55but you can just put your knife in and pull them away.
0:02:55 > 0:02:58So Lisa is staying true to her strategy
0:02:58 > 0:03:01of re-imagining street party favourites,
0:03:01 > 0:03:06but will her dramatic pavlova secure her top rank in the competition?
0:03:06 > 0:03:09Lisa's dessert is about skill, making meringue, getting layers right.
0:03:09 > 0:03:12She can't afford for a disaster.
0:03:12 > 0:03:14She could lose this as easily as she could win it.
0:03:15 > 0:03:20Next up is Bruno Birkbeck, a first-timer with everything to prove.
0:03:20 > 0:03:24He's had a week of highs and lows, winning two impressive eights from Marcus,
0:03:24 > 0:03:27but criticism for his fussy, fine dining approach.
0:03:27 > 0:03:33Only two points ahead of Johnnie, he must deliver a generous dessert today or face going home early.
0:03:33 > 0:03:37Hopefully, the dessert will have a little bit of a wow factor.
0:03:37 > 0:03:40It's more a bit of a gimmicky dessert, you know?
0:03:41 > 0:03:44Rhubarb. What are you doing?
0:03:44 > 0:03:49- We're doing a rhubarb and custard today.- OK. It's local rhubarb, I take it?
0:03:49 > 0:03:53- Basically, that's Yorkshire, so it's just across the way.- Ooh!
0:03:53 > 0:03:56A little rhubarb and custard tart
0:03:56 > 0:04:01and then a rhubarb cheesecake with a Grasmere gingerbread base.
0:04:01 > 0:04:05My mother's recipe. That's going to go into a cake box.
0:04:05 > 0:04:09I remember when I was a young child, you know, you go to the cake shop, you get a box.
0:04:09 > 0:04:13So I'm going to put that in a box and the box is going to be passed around the table.
0:04:13 > 0:04:18So will Bruno's nostalgic selection of rhubarb and custard treats
0:04:18 > 0:04:22be the stellar dish he needs to get him in front of the judges?
0:04:22 > 0:04:25No plates, you know. He's really got a grip of the brief now.
0:04:25 > 0:04:28It sounds a simple dish, but sometimes the simple things
0:04:28 > 0:04:30are very hard to get right. Who knows what can happen?
0:04:32 > 0:04:38Finally, at the bottom of the leaderboard with 19 points is last year's early user, Johnnie Mountain.
0:04:38 > 0:04:43Desperate to do better, he has pushed his limits all week with an unpredictable global menu,
0:04:43 > 0:04:46and there's no playing it safe for the final course,
0:04:46 > 0:04:53as Johnnie needs to earn at least three points more than Bruno to stay in the race.
0:04:53 > 0:04:57Going into the dessert course in third is usually a problem for any chef,
0:04:57 > 0:04:59but I've got something really magical in my bag.
0:05:03 > 0:05:07- What are you doing, Johnnie? - This year, I'm cooking a Viennamisu.
0:05:07 > 0:05:09Sorry? A what?
0:05:09 > 0:05:12It's a classic version of a tiramisu, slightly changed.
0:05:12 > 0:05:18- It's Italian, so I've gone to Italy now.- Tell me about these. This is for?
0:05:18 > 0:05:21These are the colourants for the pulled sugar that I'm attempting.
0:05:21 > 0:05:24It's not going to be one, it's three pulled sugars.
0:05:24 > 0:05:26It's Italian so I want to make an Italian ribbon.
0:05:26 > 0:05:29Why have you stretched yourself so much here?
0:05:29 > 0:05:33If we just copied everybody else then it would be very boring place.
0:05:33 > 0:05:37If I can pull this off, it's, "Oh my God!"
0:05:37 > 0:05:40You're sitting in third place at the moment. You're not out of this.
0:05:40 > 0:05:42- Yeah, yeah.- It can be won.
0:05:42 > 0:05:45There's two people going through and one going home.
0:05:45 > 0:05:47Who's it going to be?
0:05:47 > 0:05:52Italy, the final destination for Johnnie's jet-setting feast,
0:05:52 > 0:05:55and he's again gambling on a risky strategy to save him.
0:05:55 > 0:05:57Johnnie's got three different sugars.
0:05:57 > 0:05:59He's got to bring them together as one.
0:05:59 > 0:06:00It's a skill, it's an art.
0:06:00 > 0:06:03It's a craftsman that does things like that,
0:06:03 > 0:06:07and Johnnie doesn't quite strike me as the master craftsman.
0:06:13 > 0:06:17With all three chefs vying for the top spot
0:06:17 > 0:06:23and everything riding on their dessert, a simple error could mean leaving the competition for good.
0:06:23 > 0:06:26- What are you doing? - Raspberry and chocolate pavlova
0:06:26 > 0:06:30- with raspberry jelly, old-fashioned style.- Wobbly jelly?- Wobbly.
0:06:32 > 0:06:39Marcus will be scoring each dessert on taste, execution and whether it's good to share.
0:06:39 > 0:06:43He expects nothing less than the best, having served his own custard tart
0:06:43 > 0:06:46at the Queen's 80th birthday banquet.
0:06:46 > 0:06:49This is a skilful exercise, desserts.
0:06:49 > 0:06:55It is the Achilles' heel of most chefs. We have to have accuracy, it just needs to be brilliant.
0:06:55 > 0:06:58Most under the cosh is Johnnie,
0:06:58 > 0:07:04who despite working on his menu for months, is still on the verge of repeating last year's early exit.
0:07:04 > 0:07:06Down to 84. Come on!
0:07:06 > 0:07:09- Do you feel under pressure now? - I'm rubbish at pastry.
0:07:09 > 0:07:13You're rubbish at pastry so you pick a dessert like climbing Mount Everest?
0:07:13 > 0:07:17With so many points to gain, Johnnie is putting it all on the line.
0:07:17 > 0:07:20He's making the crisp, tempered chocolate layer of his Viennamisu
0:07:20 > 0:07:24just one of five tricky elements he'll have to pull off.
0:07:24 > 0:07:28- 112 down to 84. - That's a task in itself!
0:07:28 > 0:07:29It is. One of the tasks!
0:07:29 > 0:07:34He's hoping his daring dessert will keep him in the competition.
0:07:34 > 0:07:36Which elements aren't risky? They're all risky!
0:07:36 > 0:07:38I'm trying to step my game up,
0:07:38 > 0:07:41and I'm really stepping out of my comfort zone.
0:07:41 > 0:07:48Newcomer Bruno has relied on cheffy tricks and fancy presentation to carry him through so far,
0:07:48 > 0:07:52but with a place in Friday's judging on the line, he's taking a more homespun approach.
0:07:52 > 0:07:56That's my mum's gingerbread recipe, so it's quite hard.
0:07:56 > 0:07:59Hopefully the ginger comes through and goes with the rhubarb.
0:08:01 > 0:08:06It's Bruno's first time on Great British Menu so it means a lot to him,
0:08:06 > 0:08:08and I hope the pressure doesn't trip him over.
0:08:10 > 0:08:17Close rival Johnnie's looking for any slip-up from Bruno to knock him off his game.
0:08:17 > 0:08:19Eh up!
0:08:21 > 0:08:24Bruno's under pressure!
0:08:24 > 0:08:28I'm only two points behind. If it all works for me and one or two little things go wrong,
0:08:28 > 0:08:30then two points might be coming back my way.
0:08:32 > 0:08:36In the pavlova corner, seemingly unflappable Lisa's racing through her prep,
0:08:36 > 0:08:41boiling raspberries in lemon juice and sugar for a puree,
0:08:41 > 0:08:44while Johnnie is attempting a tricky pate a bombe filling for his Viennamisu.
0:08:44 > 0:08:51To make this light and airy mousse, he must first boil sugar syrup at exactly the right temperature.
0:08:51 > 0:08:54- What's this for? - This is to start my pate a bombe.
0:08:54 > 0:08:58Just to put myself under pressure, I need to get this damn thing made first.
0:08:58 > 0:09:01But eagle-eyed Marcus has noticed an error.
0:09:01 > 0:09:03- That's what it is. It's the- BLEEP- pan, isn't it?
0:09:05 > 0:09:10- In his rush, Johnnie has carelessly used a dirty pan.- Can we start again with the sugar, please?
0:09:10 > 0:09:12It's in the base of the pan, that.
0:09:12 > 0:09:16The pan wasn't quite clean enough so he's just started again.
0:09:16 > 0:09:19That's a good sign. Normally, Johnnie just carries on.
0:09:19 > 0:09:20That knocks me back.
0:09:20 > 0:09:24400 grams, 400 mil as soon as possible.
0:09:27 > 0:09:33Eager to pack a visual punch, all three chefs are decorating their desserts with pulled sugar.
0:09:33 > 0:09:36- Sugar, is it?- Yeah. What do you use in your recipe?
0:09:36 > 0:09:38Mine's just to add a bit of crunch.
0:09:38 > 0:09:41It's a bit darker than that. I love them knots in it, yeah.
0:09:43 > 0:09:47Across the kitchen, Johnnie has just started on his three sugars
0:09:47 > 0:09:50which he hopes to fashion into an Italian ribbon.
0:09:50 > 0:09:55It's a technique so precise he's brought in his own heat lamp to work under.
0:09:55 > 0:09:59- What's happening, Johnnie?- Pressure, Marcus. It's quite complicated.
0:09:59 > 0:10:02I'm up against it. I knew I was putting myself up against it.
0:10:02 > 0:10:03I can't walk away from this.
0:10:03 > 0:10:07You know what it's like with pulled sugar. Doing one pulled sugar's is difficult.
0:10:07 > 0:10:10- So why are you doing three? - Why do we swim the Channel?
0:10:10 > 0:10:12We don't swim it if we can't swim.
0:10:12 > 0:10:14Why he's doing something so complicated,
0:10:14 > 0:10:19so technically skilful is absolutely crazy.
0:10:21 > 0:10:24Despite earning praise for the rest of her menu last year,
0:10:24 > 0:10:29Lisa's dessert was panned by the judges and she doesn't want to make the same mistake twice.
0:10:29 > 0:10:33Makes me really nervous today, cooking the dessert, because last year,
0:10:33 > 0:10:36the judges didn't give me a high score at all, they didn't like it.
0:10:36 > 0:10:41This time she's pinning her hopes on dainty individual pavlovas,
0:10:41 > 0:10:43stuffed with chocolate and raspberries.
0:10:43 > 0:10:46The idea behind it is I can get more garnish in.
0:10:46 > 0:10:49Put some chocolate sauce and chocolate puree.
0:10:49 > 0:10:54When they cut away, it's joined together and is garnished as a big one. Makes it easier to cut away.
0:10:54 > 0:10:56Lisa's just made her meringues.
0:10:56 > 0:11:00In my mind, a pavlova is a big, round dessert.
0:11:00 > 0:11:03It just doesn't seem big and bold enough. I don't know.
0:11:03 > 0:11:05It just doesn't seem right.
0:11:06 > 0:11:12The chefs' brief this year has been to cook up spectacular sharing platters for the People's Banquet,
0:11:12 > 0:11:17a magnificent street party celebrating food's power to bring people together.
0:11:17 > 0:11:21Lisa travelled to Eccles to attend a Lancashire Day party
0:11:21 > 0:11:23to get inspiration for her dessert.
0:11:25 > 0:11:30I'm a born Lancashire lass so for me to be able to come here and actually get some feedback
0:11:30 > 0:11:32from fellow Lancastrians is fantastic.
0:11:32 > 0:11:34I love the idea of Lancashire Day.
0:11:34 > 0:11:39I remember when I was younger, cakes local to the region, hot pots,
0:11:39 > 0:11:43different things that really brought your community alive.
0:11:43 > 0:11:47Lisa's meeting Ann, the driving force behind the event,
0:11:47 > 0:11:50and she's come armed with her own pudding to contribute.
0:11:50 > 0:11:51Hello, Lisa, welcome.
0:11:51 > 0:11:55Ann and her friends have been busy cooking up local specialities
0:11:55 > 0:11:58for the traditional heritage lunch open to the whole community.
0:11:58 > 0:12:00This is where it all happens.
0:12:00 > 0:12:07- What's on the menu today? - Well, we start off with either black pudding or black peas.
0:12:07 > 0:12:10And the hot pot with the cow heel.
0:12:10 > 0:12:14And we have two choices of pudding, rice pudding that's done in the oven with the skin on top.
0:12:14 > 0:12:18- That's the best way.- Manchester tart that I've already started here.
0:12:18 > 0:12:22And we'll see what you're going to make us.
0:12:22 > 0:12:23Brian!
0:12:23 > 0:12:25Careful, now, don't drop it, please.
0:12:25 > 0:12:29With Ann's husband's help, they take the food to the church hall,
0:12:29 > 0:12:32where the locals have gathered for a slap-up feast.
0:12:32 > 0:12:33Looks fantastic.
0:12:33 > 0:12:36Proper tradition.
0:12:36 > 0:12:39Beef and lamb. That's everybody's now.
0:12:39 > 0:12:45Before she tests out her dessert, Lisa's keen to find out how these luncheons help bring people closer.
0:12:45 > 0:12:49What do you think about the theme and how people get together?
0:12:49 > 0:12:51It's a good social event.
0:12:51 > 0:12:55Communities these days are getting split asunder with one thing and another,
0:12:55 > 0:12:58and to do something like this and get it all together,
0:12:58 > 0:12:59I think it's important.
0:12:59 > 0:13:03It's a good way of socialising and getting to meet people.
0:13:03 > 0:13:05- How was your food?- Yes, very good.
0:13:05 > 0:13:09I'll have a taste in a minute when I've finished talking!
0:13:09 > 0:13:13- It looks like it's time for dessert. - I know, and I'm dying to see yours.
0:13:13 > 0:13:19Right, this is Lisa's contribution to our Lancashire lunch.
0:13:19 > 0:13:22It's her version of pavlova.
0:13:22 > 0:13:26Please don't eat it all because I'm dying to have some myself!
0:13:26 > 0:13:30Will her meringues brings smiles and cheers or collapse under the expectations?
0:13:30 > 0:13:34This is a big difference from your hotel to our little church hall, isn't it?
0:13:34 > 0:13:38- Just a bit!- That looks like a real royal feast.
0:13:40 > 0:13:44I'm not a sweet man myself, but I could demolish that.
0:13:44 > 0:13:45It's gorgeous!
0:13:47 > 0:13:48It's delicious.
0:13:48 > 0:13:51To the Queen. Duke of Lancaster.
0:13:51 > 0:13:56Before she goes, Lisa's got a surprise for Ann and the rest of the Lancashire lunch-goers.
0:13:56 > 0:14:00I just want to say a big thank you to Ann and all of you today.
0:14:00 > 0:14:07It would be absolute honour, IF I was to get one of my dishes through to the banquet
0:14:07 > 0:14:12which is a street party for the Great British Menu, if Ann and all of you be my guests at the party.
0:14:12 > 0:14:16I'd love to be one of your guests. Yes, thank you very much. APPLAUSE
0:14:16 > 0:14:18'Ann, she's an incredible lady.'
0:14:18 > 0:14:22It makes you want to work even harder knowing that you can invite people
0:14:22 > 0:14:26to the banquet and make their day and their hard work more special.
0:14:30 > 0:14:36In the kitchen, three chefs are battling for two places in front of the judges tomorrow.
0:14:36 > 0:14:39Lisa Allen's serving a cunningly constructed
0:14:39 > 0:14:43chocolate and raspberry pavlova with sheep's milk ice cream.
0:14:43 > 0:14:46Bruno Birkbeck's out to impress with a cake shop inspired
0:14:46 > 0:14:50selection of three rhubarb and custard desserts.
0:14:50 > 0:14:53And Johnnie Mountain's going for broke with a Viennamisu,
0:14:53 > 0:14:57topped with a fiendishly tricky pulled sugar Italian ribbon.
0:14:57 > 0:15:04Former champion Marcus Wareing will determine which two chefs to save and which chef to sent home early.
0:15:04 > 0:15:08The pressure's big. They're all very busy, they're all very, very focused.
0:15:08 > 0:15:12They can smell the finish line. They know it's just around the corner.
0:15:16 > 0:15:20Hoping to be the first over the line is firm front-runner Lisa Allen,
0:15:20 > 0:15:24who's un-moulding her retro raspberry jellies.
0:15:24 > 0:15:30Also on course is Bruno Birkbeck, who's keeping a careful eye on his rhubarb and custard tartlets.
0:15:32 > 0:15:36But for Johnnie Mountain, nothing is going right.
0:15:36 > 0:15:40Already pushed for time, he spoons a coffee reduction on to his sponge base
0:15:40 > 0:15:44and starts piping on his mascarpone pate a bombe.
0:15:47 > 0:15:49- BLEEP.- It's split.
0:15:52 > 0:15:56- It's split.- Johnnie's having a few problems at the minute.
0:15:56 > 0:15:58He might have bitten off more than he can chew.
0:16:00 > 0:16:02- What are you going to do? - I'll have to do it again.
0:16:02 > 0:16:06This is it. The curtains are going to be closed on him and he will be going home tonight
0:16:06 > 0:16:10as the man kicked out of the Great British Menu for the second time running.
0:16:10 > 0:16:12You've thrown it away, you're starting again.
0:16:12 > 0:16:17- Yep.- You are up against the clock. There's no two ways about that.
0:16:17 > 0:16:23Johnnie's best hope of a place in front of the judges is to knock Bruno off second spot.
0:16:23 > 0:16:25- How are you, Johnnie, mate? - BLEEP- off.
0:16:27 > 0:16:31Bruno's scores all week have suffered from his restaurant-style presentation,
0:16:31 > 0:16:34but today he's relaxing his approach.
0:16:34 > 0:16:38I'm not too sure about Marcus. Hopefully, he'll like it.
0:16:38 > 0:16:41Sounds like there are lot of fun elements coming in from Bruno
0:16:41 > 0:16:44but he's really under pressure. He's got a lot going on.
0:16:46 > 0:16:49But Johnnie's not the only threat for Bruno.
0:16:49 > 0:16:51He's just spotted that Lisa's had the same idea of him,
0:16:51 > 0:16:54serving little tubs of ice cream with wooden spoons.
0:16:54 > 0:16:59And she's gone one better, packaging hers with custom-made designs.
0:16:59 > 0:17:03I remember when I was little going to an ice cream van. You get a lid you can pull off.
0:17:03 > 0:17:05They also remind me of ones at the cinema.
0:17:05 > 0:17:10Me and our lass used to go in the back row of the cinema, get those little pots there as well, like.
0:17:10 > 0:17:12- The back row? - That's it. Many memories, you know.
0:17:12 > 0:17:16But it's Johnnie who's feeling the strain most.
0:17:16 > 0:17:20With time against him, he's finally got around to pulling his sugar by hand.
0:17:20 > 0:17:24The only problem is, this is about 130 degrees.
0:17:24 > 0:17:26Have you got the recipe?
0:17:26 > 0:17:28No.
0:17:28 > 0:17:32Aaagh! Aaagh!
0:17:32 > 0:17:34- Napalm.- Bruno's keeping it cool.
0:17:34 > 0:17:39If he has any sense, he should start putting the knife in Johnnie right now. Pile the pressure on him.
0:17:39 > 0:17:41- Kick him while he's on the floor. - It is hot.
0:17:41 > 0:17:44- That's the northern in you, fella, coming out.- Aah, you...!
0:17:44 > 0:17:47You won't be able to do anything with them hands for a few days!
0:17:47 > 0:17:50Fortunately for Johnnie it's Lisa who'll be serving first,
0:17:50 > 0:17:54and true to form, she's calm and collected at the final curtain.
0:17:54 > 0:17:57- What's this here? - It's praline paste, that.
0:17:57 > 0:18:02- That is gorgeous. - She fills the meringue with raspberry and chocolate sauce,
0:18:02 > 0:18:09pipes on hazelnut cream and adds the jellies and tops with pulled sugar shards to complete the dish.
0:18:09 > 0:18:13Those two pots on there, if you just bring those up.
0:18:16 > 0:18:19Are you happy with the presentation?
0:18:19 > 0:18:23Yeah, I think so. Centrepiece goes in the middle of the table and they help themselves.
0:18:23 > 0:18:26- So the idea is for me to cut straight through?- That's it.
0:18:29 > 0:18:33- Are you happy with the meringue? - Yes, it's gooey in the middle like a marshmallow.
0:18:33 > 0:18:36- Looks like a proper jelly.- Lisa, come with me, let's try.- Thank you.
0:18:39 > 0:18:46Lisa believes her reworked pavlova is perfect for a celebratory street party. But will Marcus?
0:18:46 > 0:18:50You've just put your dessert on the table, is it good enough?
0:18:50 > 0:18:52- Think you're going to get your way to the next stage?- I hope so.
0:18:52 > 0:18:55Pavlovas can be quite heavy. I think this is very light.
0:18:55 > 0:19:00I've kept it quite dainty and quite quirky. It's something I would be happy to serve.
0:19:03 > 0:19:07I like the way that she's kept the raspberry jelly quite tart
0:19:07 > 0:19:09so it helps to cut through all the sugar.
0:19:09 > 0:19:11The meringue is soft in the middle.
0:19:11 > 0:19:16I wanted that marshmallowy, because I think that's what pavlova is, isn't it? A marshmallowy chew.
0:19:19 > 0:19:22Sheep's milk ice cream. Really delicious.
0:19:22 > 0:19:25It reminds me of when I was a kid with that little pot.
0:19:25 > 0:19:28You'd be very happy to see that go through the banquet hall?
0:19:28 > 0:19:32I think it's quirky and people should recognise it. "I could get one of those from an ice cream van."
0:19:32 > 0:19:34It must be good anyhow, we've polished it off!
0:19:34 > 0:19:36I might just take that back to my station!
0:19:39 > 0:19:41I'm incredibly nervous now, you know?
0:19:41 > 0:19:45It's that crunch point where one of you is going to get kicked out.
0:19:45 > 0:19:49And it's not a good feeling cos I really want to cook for those judges tomorrow.
0:19:51 > 0:19:57Next to the finish line is Bruno, sitting in second place, two points ahead of Johnnie.
0:19:57 > 0:20:01His cake shop-style confection includes a rhubarb sorbet,
0:20:01 > 0:20:04a rhubarb cheesecake with a ginger base, his mum's recipe,
0:20:04 > 0:20:07and, finally, rhubarb and custard tarts.
0:20:07 > 0:20:10- Bonny little boys. - Yeah, bonny little tartlets.
0:20:10 > 0:20:12The tarts!
0:20:16 > 0:20:19So, yeah, you just open them up.
0:20:19 > 0:20:22The idea is you pass it round the table and everyone takes one of them,
0:20:22 > 0:20:25or if they want a tart and a little bit of cheesecake they can do.
0:20:25 > 0:20:29It's almost sort of cake shop-like, isn't it? Is this your mum's recipe?
0:20:29 > 0:20:32The ginger, quite crunchy at the bottom there, so you need to...
0:20:32 > 0:20:34Get a chisel!
0:20:34 > 0:20:37Very good. That's the one. Have a do.
0:20:37 > 0:20:39- Are you happy with that? - Yeah.- Let's go.
0:20:41 > 0:20:46Is Bruno's trio of eye-catching desserts more than the sum of its parts?
0:20:46 > 0:20:52- This is the dish that will get you through.- Yeah, this is the dish that will get me through or,
0:20:52 > 0:20:55maybe, see me go, you know? So...
0:20:55 > 0:20:57It's like afternoon tea for ladies.
0:20:57 > 0:21:00It is. The colour, it's very feminine.
0:21:00 > 0:21:02- It is. For a big boy! - For a big lad like him!
0:21:06 > 0:21:11- The biscuit, chewy, isn't it? - A little bit chewy, but it is a little bit crunchy, as well.
0:21:16 > 0:21:20- I think it's lovely...- But?- But, personally, I don't get any rhubarb.
0:21:20 > 0:21:24I don't get rhubarb. I don't get any sharp taste.
0:21:26 > 0:21:29Is it going to really stand out at the banquet if it gets there?
0:21:29 > 0:21:31It's got the little gimmicks, and, you know,
0:21:31 > 0:21:35the cake box, and everybody can have a little "ooh" when it comes up.
0:21:35 > 0:21:38Then you've got the sharing element as well. It fits the bill for me,
0:21:38 > 0:21:42but, you know, it's up to yourself.
0:21:44 > 0:21:46Delicious tart.
0:21:46 > 0:21:49Johnnie, are you threatened by this dessert?
0:21:49 > 0:21:50I am, big time.
0:21:50 > 0:21:55With four courses served, Bruno's chance of meeting the judges is now in Marcus's hands.
0:21:55 > 0:21:57I think I've done enough to get there.
0:21:57 > 0:22:00Between me and Johnnie, I cooked well and a little bit better than him.
0:22:00 > 0:22:05For final chef Johnnie, it's still an uphill battle with his pulled sugar to sculpt
0:22:05 > 0:22:08and his Viennamisu to build from scratch.
0:22:08 > 0:22:13Time against him, Johnnie layers his coffee-soaked sponge base with the pate a bombe mix,
0:22:13 > 0:22:15sour cherries and chocolate.
0:22:15 > 0:22:18So, layers of sponge chocolate...
0:22:18 > 0:22:19Soaked sponge.
0:22:21 > 0:22:25Finally, Johnnie finishes off his delicate Italian ribbon centrepiece.
0:22:28 > 0:22:31It's too complicated. He's just trying to do too much.
0:22:31 > 0:22:35- Can I just say that, Johnnie Mountain, you are a nutcase!- Yeah!
0:22:38 > 0:22:43- How many times have you practised that, Johnnie?- This is the first time I've ever done it!
0:22:43 > 0:22:45- Look at that!- Eh?
0:22:46 > 0:22:49Despite the epic setbacks, Johnnie has managed to complete
0:22:49 > 0:22:55his dessert to plan and on time, but is it enough to save him?
0:22:55 > 0:22:59- That looked tough. Was it worth it? - You know if you put something
0:22:59 > 0:23:01on the plate in front of you and YOU know it's not right,
0:23:01 > 0:23:05- then it's pointless me doing it, you know?- You're going home.
0:23:09 > 0:23:12- Can I get a little jug of my coffee reduction?- Hurry up.
0:23:12 > 0:23:15Where's my coffee reduction, please?
0:23:15 > 0:23:20In his dash to the finish, Johnnie has forgotten to serve one vital element of his dessert.
0:23:20 > 0:23:24- Sorry, Marcus, I wanted to serve this with just a little bit... Yeah.- Let's go.
0:23:27 > 0:23:32Will Johnnie's last-ditch craftsmanship be worth all the pain?
0:23:32 > 0:23:36That guy's gone down on Great British Menu history for producing sugar like that!
0:23:36 > 0:23:39Good wow factor, isn't he? It's what they're looking for.
0:23:39 > 0:23:41- Centre of the table, it's a masterpiece.- What is it?
0:23:41 > 0:23:43It's a tiramisu, but it's a Viennamisu to me,
0:23:43 > 0:23:48so I threw a bit of retro '70s and '80s in from that classic dessert.
0:23:50 > 0:23:52Yeah, I love it.
0:23:52 > 0:23:56So you've got the sponge and that's soaked in the coffee reduction they put on the plate.
0:23:56 > 0:23:59- Yeah.- You've got cherries that give that real nice sharpness to it.
0:23:59 > 0:24:02Chocolate, which gives the crack. And then the cream to finish.
0:24:02 > 0:24:04The coffee syrup is, yeah, lovely.
0:24:04 > 0:24:07I think without it it would be a little bit dry, but with it, it's superb.
0:24:07 > 0:24:11- Is it the one for the banquet? - I think it could be. Can you imagine upscaling that...
0:24:11 > 0:24:15Fantastic. You know, you could make it as wide or as long as you want.
0:24:17 > 0:24:22Marcus saw the trouble that I was in and I don't think he believed that I could pull it off,
0:24:22 > 0:24:26so being able to put it in front of him made me the proudest chef,
0:24:26 > 0:24:29certainly within this competition.
0:24:30 > 0:24:33The chefs have cooked their hearts out.
0:24:33 > 0:24:37Soon they'll learn who's lived to fight another day and who is going home.
0:24:37 > 0:24:39They've both given me a run for my money
0:24:39 > 0:24:43and it's really daunting waiting for those scores to come out.
0:24:44 > 0:24:47I've been sent home before in this competition.
0:24:47 > 0:24:51If I get sent home again at least I know that I put everything in.
0:24:51 > 0:24:54I've cooked my socks off all week, you know?
0:24:54 > 0:24:57And definitely, definitely, don't want to go home.
0:25:00 > 0:25:06- Hi, guys.- It's time for Marcus to deliver his final verdict.
0:25:08 > 0:25:13- Lisa, in my mind I had this thought of a big pavlova.- Yeah.
0:25:13 > 0:25:18But, when you presented it and I went through the process of serving,
0:25:18 > 0:25:24it was a very accomplished dish and I thought the eating of it was absolutely delicious.
0:25:24 > 0:25:26- It was singing summer.- Thank you.
0:25:28 > 0:25:31Bruno, I loved the idea.
0:25:31 > 0:25:35Very cake shop like. And I thought the sorbet was delicious.
0:25:35 > 0:25:41Beautiful colour when you opened it, but the cheesecake didn't really get much flavour of rhubarb
0:25:41 > 0:25:45and I also felt that the biscuit underneath, obviously, was hard.
0:25:45 > 0:25:50As an accomplished dessert, for me it felt a little bit disjointed.
0:25:50 > 0:25:53And, Johnnie,
0:25:53 > 0:25:58your dessert sounded very quirky, you put it together very nicely.
0:25:58 > 0:26:01You didn't give in and I thought the sugar work was brave.
0:26:01 > 0:26:05One final thing that you did was that coffee sauce.
0:26:05 > 0:26:08If you'd have forgotten that, that coffee flavour
0:26:08 > 0:26:11would have been missing within the layers of the tiramisu.
0:26:15 > 0:26:19So, which two chefs will be cooking for the judges tomorrow?
0:26:20 > 0:26:23With the score of nine for their dessert,
0:26:23 > 0:26:30the highest-scoring chef of this week
0:26:30 > 0:26:34- is you, Lisa. Congratulations. Well done. - Thank you very much. Thank you.
0:26:34 > 0:26:36That leaves you two.
0:26:38 > 0:26:42And only one of the two of you can go through to tomorrow.
0:26:42 > 0:26:45- Bruno.- Chef?
0:26:49 > 0:26:51For your rhubarb and custard...
0:26:55 > 0:26:58..I'm going to give you five.
0:26:58 > 0:27:01OK. Thank you.
0:27:06 > 0:27:07Johnnie...
0:27:12 > 0:27:14..for your dessert...
0:27:17 > 0:27:19..I'm going to give you eight.
0:27:19 > 0:27:21Congratulations, Johnnie.
0:27:21 > 0:27:23Well done, Johnnie.
0:27:25 > 0:27:28- Commiserations, Bruno.- Thank you.
0:27:28 > 0:27:30Congratulations, mate.
0:27:30 > 0:27:34Johnnie, you got over the barrier you never thought you'd get across.
0:27:34 > 0:27:36You should be proud.
0:27:36 > 0:27:39Johnnie's huge risk has paid off and, against the odds,
0:27:39 > 0:27:42he's up against Lisa in tomorrow's judging.
0:27:42 > 0:27:45Sadly, Bruno will be packing his bags.
0:27:45 > 0:27:47I'm upset, you know? Without a doubt.
0:27:47 > 0:27:50But I am happy that I've cooked to my best.
0:27:50 > 0:27:52Well done, big lad. Johnnie.
0:27:52 > 0:27:55What can I say? You know, I'm absolutely overwhelmed.
0:27:55 > 0:27:57Mr Mountain!
0:27:57 > 0:28:01I may fool around and I may be a joker, but, you know, I've got a lot of emotions inside.
0:28:01 > 0:28:07It's just a front that I put on. I'm the proudest man alive right now, I really am the proudest man alive.
0:28:07 > 0:28:11Tomorrow, Lisa and Johnnie have three tough judges to satisfy.
0:28:11 > 0:28:14I think all the flavours are absolutely amazing, I really do.
0:28:14 > 0:28:18I think you're rather too easily pleased and too easily made happy.
0:28:18 > 0:28:22With a place in the final at stake, it's time to get serious.
0:28:22 > 0:28:25No talking!
0:28:25 > 0:28:27Gloves are off! Me and Johnnie Mountain.
0:28:27 > 0:28:29I'm going to give him a run for his money.
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