0:00:02 > 0:00:07It's judgment day on Great British Menu and a place in our national finals is up for grabs.
0:00:07 > 0:00:13Three of the north west's groundbreaking chefs have been fighting tooth and nail
0:00:13 > 0:00:17to get their dishes onto the menu for the People's Banquet.
0:00:17 > 0:00:21- It's been a week of thrills and disasters.- Aaargh!
0:00:21 > 0:00:24You won't be able to do anything.
0:00:24 > 0:00:28Former champion Marcus Wareing would only accept the best
0:00:28 > 0:00:32and Bruno Birkbeck was pipped to the post by Johnnie Mountain.
0:00:32 > 0:00:37- Can I start again?- Long-shot Johnnie's dramatic comeback in the dessert clinched it
0:00:37 > 0:00:42- in an emotional triumph. - 'This has been really tough for me.'
0:00:42 > 0:00:44I've got to step my game up again.
0:00:44 > 0:00:51Today, Johnnie and returning champion Lisa Allen will cook their entire menus again for the judges
0:00:51 > 0:00:53and they know it's do or die.
0:00:53 > 0:00:58I'm up for it today. Gloves are off. I'll give him a run for his money.
0:00:58 > 0:01:00I ain't going down without a fight.
0:01:00 > 0:01:06No way will I let Lisa Allen win. I almost feel like this is a Rocky Balboa film.
0:01:16 > 0:01:20Both chefs are desperate to prevail today.
0:01:20 > 0:01:24Their sights are firmly set on a place in the final
0:01:24 > 0:01:29where the champions cross swords to cook at the People's Banquet.
0:01:29 > 0:01:34Focused perfectionist Lisa cooked the starter at last year's feast and sailed through,
0:01:34 > 0:01:40with a record 34 out of 40 possible points, but she's not complacent.
0:01:40 > 0:01:46I'm scared. The slate's clean. If he pulls out some good dishes, he could very well beat me.
0:01:46 > 0:01:51Eccentric Johnnie didn't make it to this stage last year,
0:01:51 > 0:01:57but having vanquished one rival, he's convinced his dishes are just what the judges are after.
0:01:57 > 0:02:01You can't believe my excitement. I'm going to try to keep it down,
0:02:01 > 0:02:07try not to take the Mickey out of that northern bird too much and make it as perfect as I can.
0:02:07 > 0:02:12Our demanding judges, Prue Leith, Matthew Fort and Oliver Peyton,
0:02:12 > 0:02:18have a mission - to find the most magnificent platters of food to share at the People's Banquet,
0:02:18 > 0:02:24dazzling dishes for the ultimate street party. Anything less will be cast aside.
0:02:24 > 0:02:32I have a vision of these wonderful big platters of quite extraordinary, marvellous, different food.
0:02:32 > 0:02:37You just can't scale up. You've got to change the way you think.
0:02:37 > 0:02:41It's quite a different skill involved. Techniques are different,
0:02:41 > 0:02:45getting it to the tables in time. A lot of challenges.
0:02:45 > 0:02:51I want the food really to generate not only high excitement, but a real buzz of conversation.
0:02:55 > 0:03:00Both chefs will be cooking all four courses from their menus,
0:03:00 > 0:03:06but the judges won't find out who's cooked what or which menu each dish belongs to
0:03:06 > 0:03:12until they've tasted everything. They must cook to their utmost and Lisa fears Johnnie's upped his game.
0:03:12 > 0:03:16- What are you changing? - What am I changing? Everything!
0:03:21 > 0:03:26Lisa's launching her menu with her version of a popular takeaway.
0:03:26 > 0:03:30Crispy suckling pig with pancakes and dips.
0:03:30 > 0:03:34But the first dish under the judges' scrutiny today will be
0:03:34 > 0:03:39Johnnie's Indian feast with its highly ornate presentation.
0:03:39 > 0:03:45- I'm a bit scared about this. - First dish?- Yeah. How did you feel last year?- Petrified! Still am.
0:03:45 > 0:03:51Johnnie is inspired by the food-sharing traditions of his wife's Indian heritage.
0:03:51 > 0:03:56Stage one of his masterplan - to wow the judges with a menu of international favourites.
0:03:56 > 0:03:58Onion bhajis.
0:03:58 > 0:04:01I want them angry, angry-looking,
0:04:01 > 0:04:03a bit like your hairdo.
0:04:04 > 0:04:10Great British Menu veteran Marcus Wareing had plenty of criticism for Johnnie this week.
0:04:10 > 0:04:17- And he's taken it all on board. - Your starter's the only dish you're not changing?- Yeah.
0:04:17 > 0:04:22I got a positive comment from Marcus, so it's the one I'm sticking with.
0:04:22 > 0:04:26Confident enough to proceed with no changes,
0:04:26 > 0:04:32Johnnie dots his silver ceremonial platter with onion bhajis, puris and chutneys.
0:04:32 > 0:04:36And finishes his chickpea khandvi rolls with spiced ground nut oil.
0:04:36 > 0:04:41If I'm the judges, that's the way I want it facing. Understand?
0:04:43 > 0:04:50- It's nerve-wracking. It's a different judgment now.- Yeah. - That's what goes through my head.
0:04:50 > 0:04:57Will Johnnie's ambitious dish meet the judges' criteria for a breathtaking start?
0:04:57 > 0:05:01- It's like a prayer offering! - That is a feast for the eyes.
0:05:01 > 0:05:07It is. We've got some puris there, some bhajis. I have no idea what those little things are.
0:05:07 > 0:05:11- Very good to see Indian food. - It is. Shall we tuck in?
0:05:11 > 0:05:17What is this? It's very delicious. A sort of batter rolled up like a little pancake.
0:05:17 > 0:05:24- There's a puffy, incredibly delicate pastry on the outside.- Do you think I'm meant to put this in it?
0:05:24 > 0:05:28What's interesting about this is it's one of these things that,
0:05:28 > 0:05:34as soon as you start tasting it you realise it'll be very hard to get it hot to tables.
0:05:34 > 0:05:40The production technique has to be looked at. But I love the quality.
0:05:40 > 0:05:45It's vegetarian, too, so it can be followed with anything.
0:05:45 > 0:05:52- It is spectacular, carried in, these temples of gastronomy. - Altars!- Altars. Looks fantastic.
0:05:52 > 0:05:57So they love the look of Johnnie's starter, but with reservations.
0:05:57 > 0:06:02Will that open the door for Lisa? Despite his constant wind-ups,
0:06:02 > 0:06:09she's enjoyed a friendly rivalry with Johnnie and took his advice on getting the pig skin crispier.
0:06:09 > 0:06:11How's your pork looking, petal?
0:06:11 > 0:06:18- I actually did listen to what you said to me.- Really?- And I put it in a little bit earlier.
0:06:18 > 0:06:22- And...- That's it! - I can hear it cracking, mate.
0:06:22 > 0:06:26- You're on fire.- Lisa's cooked with quiet determination all week.
0:06:26 > 0:06:33Her starter may not have the same flamboyant presentation, but she made it to the banquet last year
0:06:33 > 0:06:40where she impressed the Prince of Wales. And she's not going to be distracted now.
0:06:40 > 0:06:42Not talking?
0:06:42 > 0:06:48Johnnie won't put me off. I know what my end goal is and I want to go for it.
0:06:48 > 0:06:53The crispy suckling pig is carefully transferred to a platter,
0:06:53 > 0:06:58the last few touches applied to her cucumber and onion mix and it's ready to go.
0:06:58 > 0:07:00Perfect.
0:07:02 > 0:07:05Let's hope it's not too dry now!
0:07:10 > 0:07:12- Looks very neat.- Smells wonderful!
0:07:12 > 0:07:17- OK, what is this? - Let's turn it round.- A lazy Susan. - I shred this, I presume.
0:07:17 > 0:07:22- The skin looks lovely. - Shall I help myself to a little?
0:07:22 > 0:07:26- Mmm, lovely. - It's a very good piece of crackling.
0:07:26 > 0:07:31- Like Peking duck only it's pork. - A feast for the eyes?- I think so.
0:07:31 > 0:07:35- Absolutely. - It's not a firework display.
0:07:35 > 0:07:38It's a talking point, but not spectacular.
0:07:38 > 0:07:46But it's very well put together. The tastes are good. You've got to be careful not to over-gild the lily.
0:07:46 > 0:07:49I don't want homely! I want drama, excitement!
0:07:49 > 0:07:55I love the way it looks. Great for this occasion. You're going to get your hands dirty.
0:07:55 > 0:08:00- The crackling is just perfection. - Please leave some room for later!
0:08:00 > 0:08:04That's not going to fill you up. It's just...
0:08:04 > 0:08:10- He has a bottomless tummy!- I know. - It has got to be left to medical science.- Absolutely!
0:08:10 > 0:08:14So Lisa's suckling pig pancakes scored big on taste, not on looks.
0:08:14 > 0:08:17Can she bounce back with her fish?
0:08:17 > 0:08:22Marcus loved it on Tuesday, but there's no guarantee today.
0:08:22 > 0:08:26- Do you think they'll like that? - I hope so.
0:08:26 > 0:08:30It looks fantastic, Lisa. I really hope you get about a six!
0:08:30 > 0:08:32You'll only get two, anyway!
0:08:32 > 0:08:36Lisa's dish is designed with guest interaction in mind.
0:08:36 > 0:08:41They have to break through the salt crust, revealing the rainbow trout,
0:08:41 > 0:08:46and then spoon the fish and buttered cockles inside onto a simple summer potato salad.
0:08:46 > 0:08:52Isn't that a bit too technical for Joe Public to do? To expect them to start filleting trout?
0:08:52 > 0:08:55I don't think so.
0:08:55 > 0:08:59- I'd just hit it with a sledgehammer! - Thanks for that, Johnnie.
0:08:59 > 0:09:06A mistake at this point would be disastrous. Salt crust is hard, but brittle and could easily break.
0:09:06 > 0:09:08OK, Mr Mountain, giving me a hand?
0:09:08 > 0:09:14- You want me to lift it onto the board?- No, I've got that. I wouldn't trust you!
0:09:14 > 0:09:17Mind it doesn't fall off.
0:09:17 > 0:09:21- OK, lovely. - But Johnnie's still up to mischief.
0:09:21 > 0:09:24One facing that way, one that way.
0:09:24 > 0:09:27No, facing all the right way, mate.
0:09:27 > 0:09:30Forget that. Let's do it how we talked about.
0:09:30 > 0:09:34Who let the clown in I do not know.
0:09:41 > 0:09:48So does Lisa's whole rainbow trout provide the spectacle the judges want for the People's Banquet?
0:09:48 > 0:09:52This is where we say, "I do like to be beside the seaside!"
0:09:52 > 0:09:57- Except there are no cockles. - Maybe they're inside the crust.
0:09:58 > 0:10:00Oh, well done.
0:10:00 > 0:10:03It's...a trout.
0:10:03 > 0:10:05Hang on, hang on. Look, look, look.
0:10:05 > 0:10:12- There are your cockles. - I have an ideological problem. The trout is a fresh water fish
0:10:12 > 0:10:19and the cockles are salt water. You should have salt water fish and salt water cockles.
0:10:19 > 0:10:23- You're a pompous fellow, really. - Pompous?! Prue, me?!
0:10:23 > 0:10:26That is a scandalous accusation!
0:10:26 > 0:10:32Very buttery juices. Delicious. And nothing goes better with fish than potatoes.
0:10:32 > 0:10:36So I think the whole salad idea is really good.
0:10:36 > 0:10:40It's beautifully cooked. I just think the conception is lacking.
0:10:40 > 0:10:46The fish itself isn't presented very well. It's just a salt crust fish on a board.
0:10:46 > 0:10:52It's one of those not quite dishes. Not quite spectacular enough, not quite good enough.
0:10:52 > 0:10:58- You didn't get out of bed on the right side.- Why should I drop my standards out of sympathy for you?
0:10:58 > 0:11:03It's a good thing Lisa can't hear this. It's a chance for Johnnie.
0:11:04 > 0:11:10But his fish soup with rouille croutons was heavily criticised as far too thin,
0:11:10 > 0:11:13so he's completely changed the base of his soup.
0:11:13 > 0:11:17I think this is what Marcus meant. This is what he was looking for.
0:11:17 > 0:11:20Now that's a bouillabaisse.
0:11:20 > 0:11:25The version Johnnie's making today is much more like the classic French bisque
0:11:25 > 0:11:30- and Lisa knows it's a lot better. - That's a big change, that.
0:11:30 > 0:11:34You were adamant that you wanted a thin fish soup.
0:11:34 > 0:11:39- I'm 100% happy with what I'm doing. - 'He's trying new things.'
0:11:39 > 0:11:43So...if he pulls it off, he pulls it off. If not, it's good for me.
0:11:43 > 0:11:49She thought she had it in the bag, but I can see that panic-stricken look.
0:11:49 > 0:11:56She knows she's up for a battle now. I'm a battler. I pulled it off yesterday and I will again today.
0:11:56 > 0:12:02His other big improvement is to serve lobster tails, monkfish and langoustines on the side
0:12:02 > 0:12:04rather than in the soup.
0:12:04 > 0:12:10The great little thing is we can just let them have as much fish as they want. As much or as little.
0:12:10 > 0:12:18- After he whisks up his rouille, a spicy garlic mayonnaise, his fish course is ready to go.- Go.
0:12:18 > 0:12:23- Halfway through.- Yeah. - How do you feel?- To be honest, I feel really nervous.
0:12:23 > 0:12:28- You've changed quite a bit. - I've evolved.
0:12:28 > 0:12:30- I'm an evolver.- You tell me that now.
0:12:31 > 0:12:35Has Johnnie improved his fish soup enough to beat Lisa?
0:12:38 > 0:12:44- That looks lovely.- - It does. - That English dish, bouillabaisse(!)
0:12:44 > 0:12:48We each get a little bit of monkfish and lobster and a langoustine.
0:12:48 > 0:12:53As usual, you can be mum. Is it particularly idiomatic of the north west?
0:12:53 > 0:12:58- They've got a big sea coast! They have fish.- It's really rich.
0:12:58 > 0:13:02It's got lots of texture to it. All the flavours are amazing.
0:13:02 > 0:13:07This is a great French restaurant dish.
0:13:07 > 0:13:13We all know it's a great French restaurant dish, but are you saying that nothing to cross the Channel
0:13:13 > 0:13:15can be accepted in British cooking?
0:13:15 > 0:13:21- Absolutely right, Prue! - Let's forget that. It's the wrong dish!
0:13:21 > 0:13:25It's too formal. It's not right for a fun-packed festive feast.
0:13:25 > 0:13:31This could be pretty dramatic. Imagine a row of waiters marching in, plonking it down.
0:13:31 > 0:13:33It could be tremendously exciting.
0:13:33 > 0:13:40It's not top marks for Johnnie's fish course either. The contest is still wide open.
0:13:40 > 0:13:44Even though both chefs are unaware of the judges' critiques,
0:13:44 > 0:13:46Johnnie's confidence is growing.
0:13:46 > 0:13:52With the interaction I've had with Marcus, the interaction I've had with Lisa and Bruno,
0:13:52 > 0:13:57I've taken on board their negatives and changed that to positives.
0:13:58 > 0:14:02The guy is hot on my heels, so there's a lot to play for.
0:14:04 > 0:14:09Time for the main course now and Johnnie's hitting closer to home
0:14:09 > 0:14:13with a refined take on a Sunday roast. Stuffed saddle of lamb,
0:14:13 > 0:14:15served with a garlic espuma or foam.
0:14:15 > 0:14:18- Are you nervous?- Yeah.
0:14:20 > 0:14:24Again, Johnnie's making radical changes at the last minute.
0:14:24 > 0:14:29He's roasting Charlotte potatoes in goose fat rather than boiling them with vanilla seeds.
0:14:29 > 0:14:35The vegetables come with a real luxury touch - black truffles to grate over them at the table
0:14:35 > 0:14:41- and a cheeky reminder not to be greedy. - "Use me, please don't abuse me!"
0:14:41 > 0:14:44Is that for Prue?
0:14:47 > 0:14:52If I'm the judge, down this way. I want the veg facing them.
0:14:53 > 0:15:00Will the judges enjoy his refined celebration of the beloved roast lunch, with tongue-in-cheek note?
0:15:02 > 0:15:06There's some truffles here. It says on the thing...
0:15:06 > 0:15:09"Use me, please don't abuse me!"
0:15:09 > 0:15:14Pretty classy, that(!) A Post It note. Do you think that'll go down well?
0:15:14 > 0:15:20- Oh, I do like my meat nice and rare.- Well, darling, that is practically raw.
0:15:20 > 0:15:23I can still hear the animal bleating!
0:15:23 > 0:15:27I slightly resent having to remove string from my meat.
0:15:27 > 0:15:31What's the green stuff? Minty stuff. It's good.
0:15:31 > 0:15:36This is absolutely delicious lamb, delicious sauce, very good veg,
0:15:36 > 0:15:43but I honestly feel what's the point? This is Sunday lunch. It's nothing very special.
0:15:43 > 0:15:49The most interesting thing is the garlic sauce, which is absolutely delicious.
0:15:49 > 0:15:53It's wonderful dipping your potatoes in the garlic sauce.
0:15:53 > 0:16:00The spirit of the occasion has been lost on this chef here. It's not even presented for a street party.
0:16:00 > 0:16:03It's just in a restaurant manner.
0:16:03 > 0:16:07Has Johnnie slipped up and let Lisa in?
0:16:07 > 0:16:12With a place in the national finals at stake, Lisa's betting a barbecue
0:16:12 > 0:16:18will give her the edge. And she's kept the street party theme in mind for her presentation,
0:16:18 > 0:16:22serving her chicken and beer sauce in a clean beer bottle.
0:16:22 > 0:16:27But does Lisa's beer can chicken have the finesse the judges expect?
0:16:27 > 0:16:33- Johnnie's keen to sow some doubt. - I feel that Lisa is cooking below her standards,
0:16:33 > 0:16:37below her technical ability.
0:16:37 > 0:16:43- I told you, I'm not changing anything! I'm not a lunatic like you.- What else have I changed?
0:16:43 > 0:16:46- Er...- Everything.- Yeah!
0:16:46 > 0:16:52I've had some good, solid marks. It would be very stupid of me to change anything.
0:16:52 > 0:16:55Be careful, boys. Let's go. Mush!
0:16:55 > 0:17:02Is a dish as apparently simple as this really good enough for the magnificent street party?
0:17:05 > 0:17:09- Good God! - That's a bit more like it.
0:17:09 > 0:17:11This will go down a storm!
0:17:11 > 0:17:15I love the idea of pouring it from the bottle.
0:17:15 > 0:17:20The chicken tastes terrific. The flavour on the glaze is fantastic.
0:17:20 > 0:17:27I think the veggies are a bit crude. Dried beans and summer veg. It's a slightly odd combination.
0:17:27 > 0:17:32- This is not a fantastically sophisticated piece of cooking.- No. - Not high-end eating.
0:17:32 > 0:17:36But all along, we've not asked for that.
0:17:36 > 0:17:39Just because it's simple doesn't mean it's not gastronomic.
0:17:39 > 0:17:44This is supposed to be the greatest meal our guests have ever eaten.
0:17:44 > 0:17:50There needs to be an honesty about it. This is a street party. It's meant to be convivial.
0:17:50 > 0:17:55That looks amazing, fabulous. I quite like the earthiness of it.
0:17:55 > 0:17:57Why do we need poncey copper pans?
0:17:57 > 0:18:00- Whoever said it had to have that? - You!
0:18:00 > 0:18:07No, I did not. I merely suggested... Oh, don't look so crestfallen at me. It doesn't suit you.
0:18:07 > 0:18:11I think if the chicken was on the bread like that, it'd be terrific.
0:18:11 > 0:18:14That would be even more rustic!
0:18:14 > 0:18:19You complain it's too rustic, then suggest putting it on a lump of bread.
0:18:19 > 0:18:25What is really clever about it is it's a very simple dish made into a party.
0:18:25 > 0:18:28I think you're too easily pleased and made happy.
0:18:28 > 0:18:36A sharply-divided judging panel means the deciding factor could be the desserts. Lisa will be first.
0:18:36 > 0:18:38A raspberry and chocolate pavlova.
0:18:38 > 0:18:42Rather than cook one big, traditional meringue,
0:18:42 > 0:18:47Lisa's adapted it for sharing with individual portions in a line.
0:18:47 > 0:18:50The pressure's on to deliver.
0:18:50 > 0:18:55It's the last chance you have to impress those judges before they decide,
0:18:55 > 0:18:59so I have to make sure that I'm on the button.
0:18:59 > 0:19:05She knows the judges want spectacular dishes, so she's embellishing with raspberries,
0:19:05 > 0:19:09spun sugar decorations and retro raspberry jellies.
0:19:10 > 0:19:15And adding individual pots of sheep's milk ice cream with roasted hazelnuts.
0:19:15 > 0:19:18We'll get those ones out.
0:19:19 > 0:19:24Please be careful. Go quick. It's ice cream, I don't want it to melt.
0:19:24 > 0:19:26Excellent. Thank you, please.
0:19:30 > 0:19:35- OK, Johnnie, my last course is gone. - Is it as good as you wanted?
0:19:35 > 0:19:39Yeah. You've got jelly, pavlova and ice cream.
0:19:41 > 0:19:45- I'm hoping for the spectacular! - It's coming.
0:19:47 > 0:19:49Meringue! Jelly Raspberries!
0:19:49 > 0:19:52It's a kiddies party(!)
0:19:53 > 0:20:00- Now that's...- A squashy meringue. I like that.- And also there's a bit of squashy spun sugar.
0:20:00 > 0:20:03- I think it's a fun pudding, this. - Mmm.
0:20:03 > 0:20:06Very good, that. This is delicious.
0:20:06 > 0:20:12My heart always sinks when it says sheep's milk because you think it's not going to be creamy enough,
0:20:12 > 0:20:18- and it'll be rather empty, but it's delicious. - I love the idea of the spoons.
0:20:18 > 0:20:21This in itself says a day out to me. This says fun.
0:20:21 > 0:20:24It's not very original.
0:20:24 > 0:20:27No, true. It's a comfort pudding.
0:20:27 > 0:20:33You can't really fault much of the cooking here. It's soft meringue, it's high quality.
0:20:33 > 0:20:36I think it's lacking a wow factor.
0:20:36 > 0:20:40- You know what would transform it? - More of it.
0:20:40 > 0:20:46Scale. Absolutely right. If you can imagine something five times that size,
0:20:46 > 0:20:51it would be an invitation to pudding mayhem, wouldn't it?
0:20:51 > 0:20:56- Everybody would want to get their bit in there.- It would look a mess,
0:20:56 > 0:20:59but you can't resist it.
0:20:59 > 0:21:02We've had some good puddings.
0:21:02 > 0:21:07- The pudding line this year is tougher than it's ever been. - I know.
0:21:07 > 0:21:11I used to think chefs couldn't make pudding.
0:21:11 > 0:21:17This could be bad news for Johnnie, but yesterday he whipped up a showstopping Viennamisu.
0:21:18 > 0:21:23He struggled to get his dish to the finish line, burning his fingers...
0:21:23 > 0:21:25Aaargh!
0:21:25 > 0:21:30- ..and it's happening again today. - Sounds like you're getting your back waxed.
0:21:30 > 0:21:36- He needs to mould three coloured molten sugars into decorative ribbons.- Ouch!
0:21:36 > 0:21:40And he insists on pulling his sugar without gloves.
0:21:40 > 0:21:42It sets so quickly, doesn't it?
0:21:42 > 0:21:45Sugar pulling staying the same.
0:21:45 > 0:21:50Johnnie's sugar-pulling heroics proved enough of a wow factor yesterday
0:21:50 > 0:21:56to tip the scales in his favour and Lisa's worried about a repeat performance.
0:21:56 > 0:22:01I'm nervous. You've just served up four courses and now you've got to wait.
0:22:01 > 0:22:06With Lisa's final course served, she's free to turn up the heat.
0:22:06 > 0:22:13- Going to be on time? 10 minutes. - I'm going to struggle. Do you think they'll allow me a bit longer?- No.
0:22:13 > 0:22:20But Johnnie knows this could be a winner and coolly pipes on the cream before the finishing touches.
0:22:21 > 0:22:26Just as with his fish and main courses, he's changing his dessert on the fly.
0:22:30 > 0:22:37- Where do you want these, boys? - He's changed it, even though I don't think he should have changed it.
0:22:37 > 0:22:41Marcus gave him an 8. I wouldn't change a thing.
0:22:41 > 0:22:47- What have you done different? - This is mascarpone, this is cream, instead of combining the two.
0:22:47 > 0:22:54Will Johnnie's knee-jerk changes work in his favour and be his making as champion of the north west?
0:22:57 > 0:23:01This one dish could decide the contest.
0:23:08 > 0:23:13That's an incredibly good bit of sugar-pulling, isn't it? Beautiful.
0:23:13 > 0:23:20- You need to be a confectioner. - It's almost a pity to destroy that in order to eat it.
0:23:20 > 0:23:26- That's one of the most beautiful puddings we've ever had. - What do we think it actually is?
0:23:26 > 0:23:29- Is it a cake? - It's got cherries in it.
0:23:29 > 0:23:32It's coffee syrup.
0:23:32 > 0:23:38I like the bits of cherry. It's a cross between a Black Forest gateau and a tiramisu, isn't it?
0:23:38 > 0:23:42This could be one of the best puddings I've had.
0:23:42 > 0:23:46The sauce helps, but the problem is the sponge.
0:23:46 > 0:23:50If this was all the way down the table in one long one,
0:23:50 > 0:23:56with lots of ribbons, I think it would have a wonderful effect on the mood of the company.
0:23:56 > 0:24:03They all look like presents. You feel that inside there is going to be something wonderful.
0:24:03 > 0:24:10- We just have to make sure something wonderful IS inside.- This is not irredeemable. It just needs help.
0:24:11 > 0:24:19Having cooked their hearts out, the fierce rivals must wait to find out who's made it through.
0:24:19 > 0:24:25I love it so much, to be flying that flag for the north west again. Hopefully, I've done enough.
0:24:25 > 0:24:31With all the changes that I made, you'd have to be suicidal to do that.
0:24:31 > 0:24:34Really. And I did it to get through. I did it to win.
0:24:38 > 0:24:45Back in the chamber, it's time for the judges to learn which dishes make up the two menus.
0:24:46 > 0:24:54I am a bit surprised. The Indian feast and the fish soup together seems like a very strange journey.
0:24:54 > 0:24:59One menu is much easier to eat in the sense that it's lighter.
0:24:59 > 0:25:01The other one is more delicious.
0:25:01 > 0:25:07We have to bear in mind what the occasion is and the people who will come to this banquet.
0:25:07 > 0:25:11The two chefs set about the brief in different ways.
0:25:11 > 0:25:17Johnnie's conjured up a high-risk, high-drama menu, taking his guests on a tour of classic world dishes,
0:25:17 > 0:25:24while Lisa's approach has been to re-imagine time-honoured party favourites that are fun to share.
0:25:24 > 0:25:28- Prue, have you made up your mind which menu you prefer?- I have.
0:25:28 > 0:25:30- Oliver? - I have.
0:25:30 > 0:25:36Well, I have too, so we'd better get the chefs in and put them out of their misery.
0:25:36 > 0:25:43The moment of truth. Will Lisa Allen retain her crown or will Johnnie Mountain turn the tables?
0:25:47 > 0:25:51Lisa, welcome back to the judges' chamber. And Johnnie, welcome.
0:25:53 > 0:26:00This is a competition and only one of you can go through to the final of the Great British Menu.
0:26:02 > 0:26:07- Prue, have you made up your mind which menu you prefer? - Yes, I have and it is Menu B.
0:26:07 > 0:26:10Oliver, which menu do you prefer?
0:26:10 > 0:26:12Menu B.
0:26:13 > 0:26:18Well, it's Menu B for me as well, so it's a clean sweep,
0:26:18 > 0:26:25but you don't know who cooked it and neither do we. So, Prue, if you'll pass me the envelope.
0:26:33 > 0:26:38So the chef who will be going through to represent the north west
0:26:38 > 0:26:42in the final of the Great British Menu will be...
0:26:52 > 0:26:55Lisa Allen. Well done, Lisa.
0:26:55 > 0:26:58Congratulations.
0:26:58 > 0:26:59Ohh...
0:26:59 > 0:27:06- I gather you overcame not simply some very fine cooking by Johnnie... - It was a tough competition.
0:27:06 > 0:27:11We came to the judgment on the basis of the menu.
0:27:11 > 0:27:16It seemed that on your menu there were no weak dishes and a couple of outstanding ones.
0:27:16 > 0:27:22Lisa, it was a great menu. That suckling pig starter, we couldn't stop eating it.
0:27:22 > 0:27:28A part of my lingering pain is from that pavlova. It was great.
0:27:28 > 0:27:34I would look at the trout, though. I loved the idea, but don't think it was dramatic enough.
0:27:34 > 0:27:39- OK.- Johnnie, I think your menu all tasted great,
0:27:39 > 0:27:44but it was restaurant dishes rather than occasion dishes.
0:27:44 > 0:27:50Thank you both very much. There's a well-deserved glass of champagne waiting for you outside.
0:27:50 > 0:27:53- Thank you very much.- Thank you.
0:27:56 > 0:27:58CHEERING
0:27:58 > 0:28:05I feel proud of what I've achieved and glad to come second to one of the best cooks in the country.
0:28:05 > 0:28:07Lisa Allen, congratulations!
0:28:07 > 0:28:13A clean sweep is just... just outstanding. I'm absolutely overjoyed.
0:28:13 > 0:28:17Well done, for making such an easy week of it!
0:28:17 > 0:28:22Next week on Great British Menu the battle continues
0:28:22 > 0:28:24with chefs from the central region.
0:28:24 > 0:28:27I desperately want to win this!
0:28:27 > 0:28:31To last the week, there's no room for mistakes.
0:28:31 > 0:28:35If 100 people are waiting, it's no good. It's no good that I'm waiting.
0:28:45 > 0:28:49Subtitles by Subtext for Red Bee Media Ltd - 2011
0:28:50 > 0:28:53Email subtitling@bbc.co.uk