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