0:00:02 > 0:00:06This has been one of the toughest weeks on Great British Menu.
0:00:06 > 0:00:08It's the hardest thing I have ever done.
0:00:08 > 0:00:10Are you going to be on time?
0:00:10 > 0:00:13This is the final warning. OK?
0:00:13 > 0:00:15Each of these three chefs from the Central region
0:00:15 > 0:00:18has a single goal - to get their dish on the menu
0:00:18 > 0:00:20at the ultimate street party.
0:00:20 > 0:00:23On yesterday's programme, for the second day running,
0:00:23 > 0:00:26innovative Aktar Islam triumphed.
0:00:26 > 0:00:29I'm very pleased to have got the result that I've got,
0:00:29 > 0:00:31two courses in a row, very, very high scores.
0:00:31 > 0:00:34But returning chef Richard Bainbridge
0:00:34 > 0:00:37is still in the lead overall, while, to her huge disappointment,
0:00:37 > 0:00:40Sue Ellis is at the bottom of the scoreboard.
0:00:40 > 0:00:42Sue's not going down without a fight.
0:00:42 > 0:00:45She's getting confident as the week goes on, so we can't count her out.
0:00:45 > 0:00:48This is their last chance to win some points
0:00:48 > 0:00:50from former champion Glynn Purnell,
0:00:50 > 0:00:54who'll be scrutinising their dessert courses.
0:00:54 > 0:00:57What about the panna cotta? Is that in the fridge now?
0:00:57 > 0:01:00But how will they cope when disaster strikes?
0:01:00 > 0:01:05They've just had a total meltdown on all the electrics and the gas.
0:01:05 > 0:01:08I don't know what's going on, but my ice cream's melted.
0:01:08 > 0:01:11It's going to be full-on in that kitchen.
0:01:23 > 0:01:27This year's competition is all about creating the perfect food to share,
0:01:27 > 0:01:30stunning and exciting dishes that are a feast for the eyes.
0:01:30 > 0:01:32And on this final course,
0:01:32 > 0:01:35Glynn will be expecting nothing but the very best.
0:01:36 > 0:01:40Only two chefs can face the judges tomorrow,
0:01:40 > 0:01:43so everything rests on the quality of these dishes.
0:01:43 > 0:01:47The great thing about puddings is, some great chefs have slipped up,
0:01:47 > 0:01:49so if you pull out a cracking pudding,
0:01:49 > 0:01:52grab the bull by its horns and turn out a fantastic dessert,
0:01:52 > 0:01:54you can steal your place in Friday's final.
0:01:58 > 0:02:02First up is Norfolk's celebrated Richard Bainbridge.
0:02:02 > 0:02:05He's desperate to get through to the judges,
0:02:05 > 0:02:08having failed to do so last year. Only one point clear of Aktar,
0:02:08 > 0:02:12he has to deliver to the max today. But he's got his concerns.
0:02:12 > 0:02:15A lot of chefs find dessert really hard,
0:02:15 > 0:02:19and I'm in that bracket. They're the scariest thing to me.
0:02:19 > 0:02:23I can cook savoury things all day long, but with desserts, I start to freak out.
0:02:23 > 0:02:27I'm doing a D.I.Y ice cream sundae. It's a load of fun, this one.
0:02:27 > 0:02:32It's four different ice creams, so chocolate, strawberry, pistachio
0:02:32 > 0:02:36and vanilla. Then I'm going to do some little rose marshmallows,
0:02:36 > 0:02:40some sugar nuts, some chocolate soil and some strawberry biscuits,
0:02:40 > 0:02:45and it's all going to be plated out and you start building it yourself.
0:02:45 > 0:02:49- And you've developed this to get the interaction off the table?- Yeah.
0:02:49 > 0:02:52My whole menu so far has been my personality on a plate,
0:02:52 > 0:02:56and I think this is a nice finish - fun, relaxed, tasty.
0:02:56 > 0:02:59Will quirky touches like his chocolate soil,
0:02:59 > 0:03:02a crumbly topping for guests to sprinkle on,
0:03:02 > 0:03:05lift Richard's chocolate sundae out of the ordinary?
0:03:05 > 0:03:08It sounds nice. It sounds pretty safe.
0:03:08 > 0:03:11But is it enough for him to sneak into the final?
0:03:11 > 0:03:13I mean, he's almost got one foot in there.
0:03:13 > 0:03:16He's in the lead. But he's not completely there,
0:03:16 > 0:03:19so he needs to make sure this is bang on the money.
0:03:19 > 0:03:22Next is Birmingham's Aktar Islam. After a poor start
0:03:22 > 0:03:25and trouble with his timings earlier in the week,
0:03:25 > 0:03:28he's now on a winning streak.
0:03:28 > 0:03:31I need to keep the momentum going. I need to go in there,
0:03:31 > 0:03:34cook like hell and make sure everything comes out perfect,
0:03:34 > 0:03:38because I cannot afford a mistake in this course at all.
0:03:39 > 0:03:41Talk to us about your pudding.
0:03:41 > 0:03:44OK, strawberries. We're going to do a strawberry samosa.
0:03:44 > 0:03:47I'm going to serve that with a mint sherbet
0:03:47 > 0:03:49to dip it into.
0:03:49 > 0:03:52Then we got panna cotta lightly flavoured with chai tea,
0:03:52 > 0:03:56and then we'll have a coconut sorbet, pistachio tuile,
0:03:56 > 0:04:00and I'm going to make a shirkhand out of mango.
0:04:00 > 0:04:03You think this is suitable for the People's Banquet?
0:04:03 > 0:04:06Yeah. Ultimately it's going to be a befitting finish
0:04:06 > 0:04:10to an amazing banquet. It's nice, light. It's going to quite playful,
0:04:10 > 0:04:13and there's an element to the presentation
0:04:13 > 0:04:17which is quite dear to me and the way our family entertain guests,
0:04:17 > 0:04:19so it'll work very well.
0:04:19 > 0:04:23Aktar must produce this complex array of Indian-inspired desserts
0:04:23 > 0:04:26on time and to a high standard today.
0:04:26 > 0:04:29But Glynn has already spotted a potential problem.
0:04:29 > 0:04:32I'm quite surprised that he's doing a panna cotta.
0:04:32 > 0:04:34A panna cotta is pretty simple really,
0:04:34 > 0:04:37but simplicity sometimes in the Great British Menu kitchen
0:04:37 > 0:04:40can be a massive downfall.
0:04:40 > 0:04:42Last up is rising star Sue Ellis,
0:04:42 > 0:04:45who so far has struggled to find her form in the kitchen,
0:04:45 > 0:04:48with dishes that have been judged too simple and too safe.
0:04:48 > 0:04:53Final chance now, so I've got to give it all. I've got to nail this.
0:04:53 > 0:04:56I've got to get the best score, otherwise I'm out of here.
0:04:56 > 0:04:58- What we doing?- Afternoon tea,
0:04:58 > 0:05:02quintessential English. Great British menu for the banquet.
0:05:02 > 0:05:05So, talk us through. We've got some beautiful sultanas.
0:05:05 > 0:05:08I'm going to do a bit of a spin on scones, in a dessert form.
0:05:08 > 0:05:13I'm doing apple parfait, then we've got chocolate tart,
0:05:13 > 0:05:15and vanilla-and-lemon slice,
0:05:15 > 0:05:18like a really old-fashioned-looking slice.
0:05:18 > 0:05:22Do you think this will be suitable for the People's Banquet?
0:05:22 > 0:05:26Yeah. I think this is fun. If you like tart, if you like chocolate,
0:05:26 > 0:05:28if you like parfait or something slightly warm,
0:05:28 > 0:05:30everything's in there.
0:05:30 > 0:05:33Will Glynn think Sue's old-fashioned afternoon tea
0:05:33 > 0:05:37is ambitious enough to give her the points she so desperately needs today?
0:05:37 > 0:05:40Sue's dish sounds great. She's got loads to do,
0:05:40 > 0:05:44but she's thrown everything at it. She wants to stay in the competition,
0:05:44 > 0:05:47to prove she's good enough to represent Central,
0:05:47 > 0:05:50but if one of those elements goes wrong, she's going home.
0:05:57 > 0:06:00With so few points separating the chefs,
0:06:00 > 0:06:03they're all brutally aware a mistake at this state
0:06:03 > 0:06:05could cost them the competition.
0:06:05 > 0:06:08Richard's got success within his grasp,
0:06:08 > 0:06:11and is trying to cover all his bases to avoid slip-ups.
0:06:11 > 0:06:14Aktar's picked up on his unusual tactics.
0:06:14 > 0:06:16You've got every pan labelled up.
0:06:16 > 0:06:19Yeah, cos I got three ice creams going on.
0:06:19 > 0:06:23- They need to get done quickly. - I thought you were going round
0:06:23 > 0:06:26- marking everything as yours. - If I'm here tomorrow,
0:06:26 > 0:06:29I might well be doing that.
0:06:29 > 0:06:32Sue, fighting hard to stay in the running,
0:06:32 > 0:06:36starts making the five separate components for her afternoon tea.
0:06:36 > 0:06:39Each one must be faultless for her to stand a chance
0:06:39 > 0:06:41of outstripping her rivals.
0:06:41 > 0:06:45I've got a lot of elements, a lot of intricate things going on.
0:06:45 > 0:06:48Everything's got to be perfect. It's a lot of technical things.
0:06:48 > 0:06:51Hopefully Glynn will see that, and it'll be storming.
0:06:51 > 0:06:55Richard is also working hard. His four flavours of ice cream -
0:06:55 > 0:06:58strawberry, pistachio, chocolate and vanilla -
0:06:58 > 0:07:01need to be made quickly so there's enough time for them to freeze.
0:07:01 > 0:07:03But Glynn has a big concern.
0:07:03 > 0:07:07My only worry is my little array of four ice-cream machines
0:07:07 > 0:07:09- at the back. - It's quite warm in here,
0:07:09 > 0:07:12and to do one ice cream is tall enough,
0:07:12 > 0:07:16- so four is a pretty brave move. - I like to take a risk.
0:07:16 > 0:07:19If I didn't think it was worth it, then, I wouldn't do it.
0:07:19 > 0:07:23Aktar is also up against time, which hasn't been his strong point
0:07:23 > 0:07:27throughout the week. Like Richard, he's making a frozen element
0:07:27 > 0:07:30to his dessert - a coconut-and-lime sorbet,
0:07:30 > 0:07:33which he needs to get into the ice-cream maker as soon as possible.
0:07:34 > 0:07:37Then he starts on his chai panna cottas,
0:07:37 > 0:07:39which need to be chilled to the perfect wobble.
0:07:39 > 0:07:42But he's against the clock. He knows he must prove
0:07:42 > 0:07:45he could get his pudding out to the guests at the banquet.
0:07:46 > 0:07:49In order to meet the time deadlines,
0:07:49 > 0:07:52I have to speed up the process of chilling the panna cotta down,
0:07:52 > 0:07:56and I risk creating ice crystals in the mixture,
0:07:56 > 0:07:59which will take away from the smoothness I'm trying to achieve.
0:07:59 > 0:08:03Glynn is aware of the intense pressure that Aktar has placed himself under.
0:08:03 > 0:08:07What about the panna cotta? Is that in the fridge now?
0:08:07 > 0:08:09We've put it into the fridge now,
0:08:09 > 0:08:12- so fingers crossed, the little small moulds...- So, fingers crossed?
0:08:12 > 0:08:15Fingers crossed, we'll be there. Miracles can happen.
0:08:17 > 0:08:20On the other side of the kitchen, Sue's storm of activity
0:08:20 > 0:08:22hasn't escaped Glynn's notice.
0:08:22 > 0:08:25- You going to put it on? - Yeah. I've got it low on this one.
0:08:25 > 0:08:28I've got to pull this out the bag this time.
0:08:28 > 0:08:31- This is last attempt now. - Yeah. Last Chance saloon.
0:08:32 > 0:08:35- Have you got your parfait made? - Parfait's in.
0:08:35 > 0:08:39Scones are going next. This is like a lemon butter.
0:08:39 > 0:08:41I've still got pastry for my slices.
0:08:41 > 0:08:45- Whoo! Shall we stop talking? - Yeah. I'll leave you to it.
0:08:45 > 0:08:47SHE LAUGHS
0:08:48 > 0:08:51Richard's approach is far less complicated.
0:08:51 > 0:08:55With his ice creams now made, he's got time to size up his main rival,
0:08:55 > 0:08:58Aktar. With only a point between them,
0:08:58 > 0:09:00his lead is now just wafer-thin.
0:09:00 > 0:09:03- How's your tuiles going? - I've had a 50 percent success rate,
0:09:03 > 0:09:07- which is very, very, very bad. - Mine aren't working either.
0:09:07 > 0:09:11- I've got four that are perfect. - How many do you put on a plate?
0:09:11 > 0:09:14One. Oh, well! You're in, chef!
0:09:14 > 0:09:16But while the success of Aktar's biscuits
0:09:16 > 0:09:19may be sending shivers of fright down Richard's spine,
0:09:19 > 0:09:22Aktar has a major problem on his hands.
0:09:22 > 0:09:24- So, how are you looking, Aktar? - I'm good,
0:09:24 > 0:09:28but my big worry is panna cotta. I'm worried it's not going to set.
0:09:28 > 0:09:31So I've found the smallest bowls possible,
0:09:31 > 0:09:33poured in as little as possible,
0:09:33 > 0:09:36so for once I'm going to be mean on my courses.
0:09:36 > 0:09:40Sue, who must beat Aktar by at least four points today,
0:09:40 > 0:09:43has no intention of being sent home early,
0:09:43 > 0:09:47and she has another reason for wanting to get through to the banquet.
0:09:49 > 0:09:53Like all the chefs this year, she's been out and about in her community,
0:09:53 > 0:09:55looking for ideas for her menu.
0:09:55 > 0:09:58She's invited a group of local school children
0:09:58 > 0:10:01from Bredon Hill Middle School to her restaurant in Pershore
0:10:01 > 0:10:04to help her decide which dessert to make.
0:10:06 > 0:10:09- Are you excited?- Yeah! - Looking forward to it?
0:10:09 > 0:10:12- Yeah.- I'm really excited about it,
0:10:12 > 0:10:15because I haven't been in a professional kitchen before.
0:10:15 > 0:10:19Their teacher, Debbie West, is hoping that by spending time with Sue,
0:10:19 > 0:10:22her pupils will pick up some inspiration and confidence.
0:10:22 > 0:10:26We're going to split you into teams. We're going to have three groups.
0:10:26 > 0:10:29We're going to do one apple strudel, which is like a crumble,
0:10:29 > 0:10:32one apple mousse and one apple pie.
0:10:33 > 0:10:37We're going to be making apple pie, Sue's recipe.
0:10:37 > 0:10:38This is for our mousse.
0:10:38 > 0:10:42The children quickly get on with making all three desserts.
0:10:42 > 0:10:45Which one will they think looks the tastiest
0:10:45 > 0:10:48- and is most easily shared? - In they go.
0:10:48 > 0:10:52The pupils are getting into the spirit of the competition.
0:10:52 > 0:10:54- Who's going to win?- We are!
0:10:54 > 0:10:57- Who's going to win? - We're going to win.
0:10:57 > 0:11:01Which dish will they like the best - the crumble, the pie,
0:11:01 > 0:11:03or Sue's dish, the mousse?
0:11:04 > 0:11:07THEY LAUGH AND CHATTER
0:11:07 > 0:11:09My favourite dessert was the apple crumble.
0:11:09 > 0:11:12- THEY CHATTER - Careful!
0:11:12 > 0:11:16I liked the mousse, but it just didn't really taste of apple.
0:11:17 > 0:11:21At the beginning of the day I wanted to be a chef,
0:11:21 > 0:11:27but now this has inspired me to want to be a chef even more.
0:11:27 > 0:11:29Now the pupils have made their choice,
0:11:29 > 0:11:31will Sue follow their advice?
0:11:31 > 0:11:33The crumble was the winner in the end,
0:11:33 > 0:11:36though I think mine was more aesthetically pleasing.
0:11:36 > 0:11:41So maybe try and incorporate that, a bit of a spin on the crumble to improve mine.
0:11:41 > 0:11:44And it's been a real success for the children.
0:11:44 > 0:11:47They've loved every minute of it, from getting on the minibus
0:11:47 > 0:11:50to coming down here to enjoying working with you
0:11:50 > 0:11:53and with all of the other chefs. I'm so impressed with their cooking.
0:11:53 > 0:11:56It's just been brilliant for them.
0:11:56 > 0:12:00It's been a great day, and Sue has a final surprise in store.
0:12:00 > 0:12:04So hopefully if...WHEN I get one of my dishes onto the banquet
0:12:04 > 0:12:07for the Great British Menu, it would be a massive honour to do that.
0:12:07 > 0:12:11Would you like to come to that, for the big, er...
0:12:11 > 0:12:14- Yes, brilliant. Thank you. - Would the children like to come?
0:12:14 > 0:12:16- Shall I ask them?- Yeah.
0:12:16 > 0:12:17Guys, can you listen?
0:12:17 > 0:12:20Anybody be interested in going to the street party?
0:12:20 > 0:12:23THEY ALL SHOUT Yes!
0:12:25 > 0:12:29For Sue to get through today, nothing short of perfection will be good enough.
0:12:29 > 0:12:31But everyone is straining every sinew
0:12:31 > 0:12:34to make the best dessert of the day.
0:12:34 > 0:12:37I've had to come out of the kitchen. It's so tense in there.
0:12:37 > 0:12:39The heat's cranked up. The pressure's on.
0:12:39 > 0:12:42I felt like a spare part, so I've come back out
0:12:42 > 0:12:44and I've left them to it.
0:12:48 > 0:12:52There's everything to play for, but who will go through to cook for the judges?
0:12:52 > 0:12:55Will it be Richard, who's serving D.I.Y ice cream sundaes
0:12:55 > 0:12:58in a nostalgic kick-back to the '70s?
0:12:58 > 0:13:02Or Aktar, who's desperate to impress with...
0:13:06 > 0:13:08Or will it be Sue, who's pushing the boat out
0:13:08 > 0:13:11with her extravagant and elaborate afternoon tea
0:13:11 > 0:13:14of scones, chocolate tart, vanilla-and-lemon slice
0:13:14 > 0:13:16and an apple-parfait crumble?
0:13:16 > 0:13:18Glynn will have a tough decision to make.
0:13:18 > 0:13:22After his scores today, one of these chefs will leave the competition.
0:13:22 > 0:13:27You can clearly see how much it means to these guys to get to the banquet.
0:13:27 > 0:13:30They've thrown everything at it. You can see the passion, the emotion.
0:13:30 > 0:13:33They're whisking, chilling, ice-creaming.
0:13:33 > 0:13:35They're just absolutely going for it.
0:13:42 > 0:13:44All three chefs have their heads down.
0:13:44 > 0:13:46This course could make or break their chances
0:13:46 > 0:13:49of going through to the judges tomorrow.
0:13:49 > 0:13:52Aktar is having trouble getting his panna cottas to set.
0:13:53 > 0:13:57Sensing trouble, Glynn moves in for a closer look.
0:13:58 > 0:14:00It's just going to pour out over the plate.
0:14:00 > 0:14:04If the panna cottas don't set, it could spell the end of Aktar's dreams
0:14:04 > 0:14:07of going forward in the competition.
0:14:07 > 0:14:11This is Sue's opportunity to seize the day, and she knows it.
0:14:11 > 0:14:14She's determined to rack up as many points as possible
0:14:14 > 0:14:16to re-enter the race.
0:14:16 > 0:14:20You've got quite a lot to do. Have you done most of it now?
0:14:20 > 0:14:23- Are you on time?- About three quarters of the way through.
0:14:24 > 0:14:27Popped over to have a quick word with Sue. She was very focussed.
0:14:27 > 0:14:31She's going 100 mile an hour. She knows this is her last chance,
0:14:31 > 0:14:33and she's throwing absolutely everything at it.
0:14:33 > 0:14:36Aktar's struggled with timings this week,
0:14:36 > 0:14:39so Glynn needs to know he's on top of things today.
0:14:39 > 0:14:42He can't put through a chef who may keep guests waiting at the banquet.
0:14:42 > 0:14:45- So, how are you doing for time, mate?- I'm good.
0:14:45 > 0:14:48I'm just going to check my panna cotta. Sorbet's done.
0:14:48 > 0:14:51I'm just waiting for that panna cotta to set.
0:14:51 > 0:14:54OK. So you're in the pass - what, five minutes?
0:14:54 > 0:14:59But just when Aktar needs as much cool air around his panna cottas as possible,
0:14:59 > 0:15:00disaster strikes.
0:15:00 > 0:15:02What's going on?
0:15:02 > 0:15:06We've just had a total meltdown on all the electrics and the gas.
0:15:06 > 0:15:10A partial power cut has taken out the gas and electricity
0:15:10 > 0:15:12to some of the appliances in the kitchen.
0:15:12 > 0:15:16I've got no gas here, so I'm going to fry the samosa down there.
0:15:16 > 0:15:18- Has the gas gone? - Yeah, the power's gone.
0:15:18 > 0:15:20As some appliances still have power,
0:15:20 > 0:15:24no-one realises that the blast chiller is starting to malfunction.
0:15:24 > 0:15:28- That's only on three degrees! - What are you trying to do?
0:15:28 > 0:15:31Are you trying to freeze it? I'm trying to chill the panna cotta.
0:15:31 > 0:15:34An already-tense kitchen becomes even tenser,
0:15:34 > 0:15:38and the chefs don't know who to blame and begin to question each other.
0:15:38 > 0:15:41He's in there with his panna cottas. That's at three degrees,
0:15:41 > 0:15:44so my ice creams are softer than when they went in.
0:15:44 > 0:15:47- Can I turn this down now? - That's fine, mate.
0:15:58 > 0:16:02Aktar with his panna cotta, I don't really know what's going on.
0:16:02 > 0:16:04All I know is, my ice creams are in there.
0:16:04 > 0:16:07It was on minus 26. It was all going fantastic.
0:16:07 > 0:16:09Next thing, I go to it, it's reading three degrees.
0:16:09 > 0:16:13I don't know what's gone on, and I'm not blaming anyone,
0:16:13 > 0:16:17but the panna cottas aren't set and my ice cream's melted.
0:16:17 > 0:16:19Sue is the only chef that can carry on working,
0:16:19 > 0:16:24perfecting her chocolate tart, while the others can only wait and worry.
0:16:24 > 0:16:26Aktar is first to the pass today.
0:16:26 > 0:16:29He was already having trouble with his panna cottas.
0:16:29 > 0:16:32The power cut and broken blast chiller
0:16:32 > 0:16:34have made things much, much worse.
0:16:34 > 0:16:38He's now having to serve his panna cottas in shot glasses,
0:16:38 > 0:16:42and is having trouble finding any solidity in his sorbet.
0:16:46 > 0:16:49- You just pull the ribbon... - Yeah, that's right.
0:16:54 > 0:16:57So, do you want to talk us through the dish?
0:16:57 > 0:17:00We've got a shirkhand, a Gujarati-style yoghurt
0:17:00 > 0:17:03flavoured with cardamom, and we've got a mango coulis
0:17:03 > 0:17:07and just a bit of sugar glass there. Strawberry samosa with mint sherbet.
0:17:07 > 0:17:11That's a coconut sorbet with a pistachio tuile.
0:17:11 > 0:17:14- So the panna cotta... - Hasn't set.- Hasn't set.
0:17:14 > 0:17:17But you felt it was important to put it on the plate.
0:17:17 > 0:17:19- For the flavour, yeah.- OK.
0:17:19 > 0:17:22Right. We're going to taste this. Right, let's go.
0:17:24 > 0:17:28You think this dish has got the wow-factor for the banquet?
0:17:28 > 0:17:30Yeah. The platter comes to the table,
0:17:30 > 0:17:34and the boxes will be piled high, just like being a kid again.
0:17:34 > 0:17:37Box is really pretty, and it looks quite nice.
0:17:37 > 0:17:39- Is it too restauranty underneath?- I like this.
0:17:39 > 0:17:41I like the lifting it off.
0:17:41 > 0:17:44And here you've got the... Is it cardamom here?
0:17:44 > 0:17:47- Yeah, just a little bit of cardamom. - That mango's really good.
0:17:47 > 0:17:51The problems he's had all week, and with this, he's annoyed me,
0:17:51 > 0:17:54- but, annoyingly, that's quite tasty. - Yeah.
0:17:55 > 0:17:57- What's in the sherbet again? - Mint leaves,
0:17:57 > 0:18:02sugar. Put some bicarb in there, put some citric acid, so...
0:18:02 > 0:18:04- Got fizz.- Yeah.
0:18:04 > 0:18:08- That's strong. That's full-on. - If I had my eyes closed,
0:18:08 > 0:18:11I'm not sure I'd know that was strawberry inside that samosa.
0:18:11 > 0:18:14I don't like that samosa, I don't like the sherbet
0:18:14 > 0:18:15and I don't like the panna cotta.
0:18:15 > 0:18:20What's going to happen with the panna cotta? It hasn't set today.
0:18:20 > 0:18:24Tomorrow, if I go through, it will be perfect. It will have the perfect wobble.
0:18:24 > 0:18:27I think he's let himself down as well as us.
0:18:27 > 0:18:30Could you see this at the banquet? Could you do it for 100 covers?
0:18:30 > 0:18:34Easily, and I think it would be the perfect pudding
0:18:34 > 0:18:36for the people's banquet.
0:18:36 > 0:18:38Although Glynn will take the power cut into account
0:18:38 > 0:18:41when it comes to scoring everyone,
0:18:41 > 0:18:43it's a bitter end to the week for Aktar.
0:18:43 > 0:18:47I know it's an amazing dessert. I've made it over and over again.
0:18:47 > 0:18:50And when it really mattered, for it to turn out like this,
0:18:50 > 0:18:55it's actually devastating. It's very upsetting. Extremely upsetting.
0:18:55 > 0:18:58Next to face Glynn is Sue.
0:18:58 > 0:19:00Will her afternoon tea be spectacular enough
0:19:00 > 0:19:04to save her from going out of the competition today?
0:19:05 > 0:19:08- There we go.- That's nice.
0:19:09 > 0:19:11And then...
0:19:15 > 0:19:16Cool, cool!
0:19:17 > 0:19:20Hopefully you can smell that. That should be the lemon.
0:19:20 > 0:19:23- Yeah, it's lemon. That's nice. - So, afternoon tea.
0:19:23 > 0:19:26We've got the scones, butter-jam cream.
0:19:28 > 0:19:31We've got the chocolate torte and raspberry,
0:19:31 > 0:19:35vanilla-and-lemon slice, apple-parfait crumble...
0:19:36 > 0:19:41- ..and your iced tea.- OK, Sue. We'll take that and have a taste,
0:19:41 > 0:19:43and the guys can dive in.
0:19:43 > 0:19:47You feel that's showbiz enough? It's enough for people at the banquet?
0:19:47 > 0:19:51I think you've hit the nail on the head. I think it is showbiz enough.
0:19:51 > 0:19:53I think with the dry ice...
0:19:53 > 0:19:56When we were told that it had to be a feast for the eyes...
0:19:56 > 0:20:00It certainly is. Definitely ticks that box.
0:20:00 > 0:20:02- Is there any way that we eat it? - No, just go.
0:20:05 > 0:20:10- Are you happy with the scone?- Yeah. I wanted it to look like a dessert,
0:20:10 > 0:20:12not just a scone on a plate.
0:20:13 > 0:20:15- Scone's really good. - Because it's a small amount,
0:20:15 > 0:20:19it's still quite light, especially with that tea. That tea is amazing.
0:20:19 > 0:20:23- Would you get one of everything? - Everyone gets one of everything.
0:20:23 > 0:20:25Let's just try this.
0:20:27 > 0:20:30- Nice and smooth.- Mm.
0:20:30 > 0:20:34Beautifully set. I think, if I'm being really critical,
0:20:34 > 0:20:36the base could be a little bit thicker.
0:20:36 > 0:20:38You think this is do-able for 100 people?
0:20:38 > 0:20:41The great thing is, it can get done up...
0:20:41 > 0:20:44As soon as your torte's in the fridge, it's ready,
0:20:44 > 0:20:47and then it's just a case of putting it on the plate.
0:20:47 > 0:20:49That's the way I like to work.
0:20:49 > 0:20:53There's so many different elements on there, and it's done nicely.
0:20:53 > 0:20:56Don't take this the wrong way, but they were finished beautifully,
0:20:56 > 0:21:01and they all got there beautifully. That would make me nervous.
0:21:03 > 0:21:05At the end of the day, it's a great British menu,
0:21:05 > 0:21:08and I think an afternoon tea speaks volumes.
0:21:09 > 0:21:12I'm really chuffed, because I have practised this
0:21:12 > 0:21:15and they're all done exactly how I wanted.
0:21:15 > 0:21:19There's nothing that I thought, "I wouldn't have done that." I'm really happy.
0:21:19 > 0:21:22Now it's Richard's turn.
0:21:22 > 0:21:25Last to the pass, his ice creams have had time to set,
0:21:25 > 0:21:28so he arranges them on a stand, then puts the sugared nuts,
0:21:28 > 0:21:31strawberry compote and chocolate soil into pretty glasses.
0:21:31 > 0:21:35Will Glynn be impressed by his D.I.Y ice cream sundae,
0:21:35 > 0:21:38or will he think it lacks the wow-factor?
0:21:38 > 0:21:41Right, Richard.
0:21:41 > 0:21:44So, my little D.I.Y ice cream sundae.
0:21:44 > 0:21:47The big platter in the middle will be piled up here.
0:21:47 > 0:21:50The ice cream will be set a bit more. It would be nice
0:21:50 > 0:21:52- if you all just built your own. - OK. Will do.
0:21:52 > 0:21:56- What's on the bottom there? - A bit of crystallised sugar.
0:21:56 > 0:21:58You don't have to have all the ice cream.
0:21:58 > 0:22:00It's literally what you like in the sundae.
0:22:00 > 0:22:05The idea is that it's fun. You guys could be talking if you wanted,
0:22:05 > 0:22:07but you can be quiet and silent if you want.
0:22:07 > 0:22:10Whoo! Some whipped cream.
0:22:10 > 0:22:14- We'll leave you to that. Richard, shall we go and have a taste?- Yeah.
0:22:14 > 0:22:16Come on. Let's go.
0:22:20 > 0:22:24- We've got vanilla...- Yeah.
0:22:24 > 0:22:27I love ice cream. I can't help but just go, "Mmm, mmm."
0:22:27 > 0:22:30He was confident about his strawberry ice cream,
0:22:30 > 0:22:33and it is really, really good, packed full of strawberries.
0:22:33 > 0:22:36I've just had the chocolate with the mud,
0:22:36 > 0:22:38and that works really well, as well.
0:22:38 > 0:22:40- Happy with the presentation of it? - Yeah.
0:22:40 > 0:22:42You don't have to go over the top with it,
0:22:42 > 0:22:45because a sundae is a sundae, and it makes you smile.
0:22:45 > 0:22:48People will be like a kid in a sweet shop,
0:22:48 > 0:22:51interacting, wondering what things are, and that's really nice.
0:22:51 > 0:22:55- Chocolate...and these are strawberry. - Yeah.
0:22:57 > 0:23:02Mmm! It's like a tuile, isn't it, but he's used brown sugar in it.
0:23:02 > 0:23:05That's really good. Got a bit of bitterness to it.
0:23:05 > 0:23:10I think that works. There's a lot of sweet elements going on here, so you need that.
0:23:10 > 0:23:13- Is that do-able for a banquet? - Yeah, I think so.
0:23:13 > 0:23:17Once it's churned, you can have them in the freezer and just plate them up.
0:23:17 > 0:23:20If the ice cream's piled up for ten people,
0:23:20 > 0:23:23and it starts to melt, that could be one big mess.
0:23:23 > 0:23:27- Is it fitting for the People's Banquet?- I think so.
0:23:27 > 0:23:30I don't think there's any better finish than a big sundae.
0:23:30 > 0:23:34You've all just had a giggle and everyone just dives in.
0:23:35 > 0:23:38With all the chaos that's gone on in the kitchen today,
0:23:38 > 0:23:41I don't think I could be any happier with what I served up.
0:23:41 > 0:23:43It could have been a lot better,
0:23:43 > 0:23:45but at least I got stuff on the pass,
0:23:45 > 0:23:47so I'm still happy with myself.
0:23:48 > 0:23:52All three chefs have put everything into their dessert course.
0:23:52 > 0:23:55They're all desperate to go through to the judges tomorrow.
0:23:57 > 0:24:01Just need to know how well I did or how well I didn't do
0:24:01 > 0:24:04with the dessert, and I just want to be put out of my misery.
0:24:04 > 0:24:07Out of all the dishes I've put down, I can honestly say
0:24:07 > 0:24:11that I'm kind of excited about the scores,
0:24:11 > 0:24:13because I think I've done my best.
0:24:13 > 0:24:16Out of all the dishes that I've put up,
0:24:16 > 0:24:20I think that possibly my dessert might be my best one.
0:24:20 > 0:24:23Last year at this point I knew I was going home,
0:24:23 > 0:24:25so it's a lot of a different feeling.
0:24:25 > 0:24:29Now I know I'm not safe, but I'm at the top of the pack,
0:24:29 > 0:24:33so there's still a lot to play for and to come out of these answers,
0:24:33 > 0:24:38so I think I'm more nervous about this year than last year.
0:24:39 > 0:24:43It's time for Glynn to deliver his final verdict,
0:24:43 > 0:24:46and for one of these chefs, it's going to be bad news.
0:24:52 > 0:24:56I think you can agree with me, it's been a difficult day.
0:24:59 > 0:25:01Richard...
0:25:02 > 0:25:06..I love the interaction of it. I liked the retro-ness of the glasses.
0:25:06 > 0:25:09I thought the ice creams were all made really, really well.
0:25:09 > 0:25:12I liked the biscuits.
0:25:12 > 0:25:14Some of the elements were a touch sweet, though.
0:25:14 > 0:25:18Although I did like the interaction, once you put it all together,
0:25:18 > 0:25:20it was basically a bowl of ice cream.
0:25:24 > 0:25:26Aktar...
0:25:26 > 0:25:29we all know about the problems with the panna cotta,
0:25:29 > 0:25:33but generally I thought the taste of it was quite nice.
0:25:33 > 0:25:37It was quite subtle. I thought the samosa was quite well executed.
0:25:37 > 0:25:41The sherbet reminded me of the Dib Dab when I was a child,
0:25:41 > 0:25:44so that was nice. The mango, I thought the top of it
0:25:44 > 0:25:47should have been slightly more caramelised, slightly more crunchy,
0:25:47 > 0:25:51and I thought the biscuit was a bit of a non-event, really.
0:25:53 > 0:25:56And also the presentation, the box, over-sang the dish.
0:25:56 > 0:25:59It's a shame we couldn't have ate the box.
0:26:00 > 0:26:02Sue...
0:26:04 > 0:26:09..it was a fantastic display of skill, technique, presentation,
0:26:09 > 0:26:13and I thought everything tasted individually really good.
0:26:16 > 0:26:19I'm going to deliver the results.
0:26:19 > 0:26:23So, a score of six to go through to tomorrow's final...
0:26:26 > 0:26:28..will be Richard.
0:26:30 > 0:26:32So congratulations, Richard.
0:26:35 > 0:26:37So, that leaves two chefs.
0:26:38 > 0:26:41I can announce that, Sue...
0:26:41 > 0:26:44I gave you, for your afternoon tea...
0:26:48 > 0:26:50..a score of nine points.
0:26:52 > 0:26:57And, Aktar, for your panna cotta, sorbet and strawberry samosa...
0:26:59 > 0:27:00..I'm going to give you...
0:27:04 > 0:27:06..six points. Which means, Aktar,
0:27:06 > 0:27:10your total score will be second, and you will be the chef
0:27:10 > 0:27:13going through to tomorrow's final. Well done, Aktar.
0:27:13 > 0:27:17Commiserations, Sue. Fought a good battle towards the end.
0:27:17 > 0:27:20I thought your pudding was outstanding.
0:27:20 > 0:27:23Obviously you two guys have got a big day tomorrow,
0:27:23 > 0:27:26cooking for the judges. I want you both at your best.
0:27:26 > 0:27:28Timing, essential.
0:27:29 > 0:27:32- Thank you very much, and good luck. - Congratulations.
0:27:32 > 0:27:34- Congratulations.- Cheers.
0:27:34 > 0:27:38Well done. You deserved it. Well done.
0:27:38 > 0:27:40Well done, you.
0:27:47 > 0:27:52So Richard achieves his ambition of cooking for the judges tomorrow,
0:27:52 > 0:27:54and Aktar just hangs on to second place.
0:27:54 > 0:27:57But Sue must now leave the competition.
0:27:58 > 0:28:01Got a nine. I'm pleased with that,
0:28:01 > 0:28:04but it just wasn't enough at the end of the day.
0:28:04 > 0:28:06Ecstatic. I'm extremely happy,
0:28:06 > 0:28:11but it's been an amazingly tough week emotionally and physically.
0:28:11 > 0:28:14It looks as though, um...I won!
0:28:14 > 0:28:17If cooking one course wasn't tough enough,
0:28:17 > 0:28:20tomorrow Richard and Aktar must cook four.
0:28:20 > 0:28:23- BLEEP! - You feeling the pressure?- BLEEP!
0:28:23 > 0:28:27And this time there are three judges to please.
0:28:27 > 0:28:29- Whoa! - HE LAUGHS
0:28:29 > 0:28:32He's just showing off here, and not very well.
0:28:32 > 0:28:35This dish is what I call a cracker.
0:28:35 > 0:28:39Subtitles by Red Bee Media Ltd
0:28:39 > 0:28:43E-mail subtitling@bbc.co.uk
0:28:43 > 0:28:43.