0:00:02 > 0:00:05It's decision day on Great British Menu.
0:00:05 > 0:00:09All week, three top chefs from Wales, tenacious Aled Williams,
0:00:09 > 0:00:15disciplined Hywel Jones and determined Gareth Jones, have been cooking their hearts out
0:00:15 > 0:00:17to win a place at the People's Banquet.
0:00:17 > 0:00:20Yesterday saw returning champion Aled slip into last place.
0:00:20 > 0:00:24- Oh,- BLEEP!- I need to do my sausages. - What's the penalty for being late?
0:00:24 > 0:00:27And Hywel jumped into the lead.
0:00:27 > 0:00:30Today, it's desserts, and everything's on the line.
0:00:30 > 0:00:34It all depends now on the last course. Everyone's hoping the last dish is perfect.
0:00:34 > 0:00:38It's the last chance to impress renowned chef Angela Hartnett.
0:00:38 > 0:00:43- I'm trying my best to make rice pudding fit for the banquet. - You can do better than that.
0:00:43 > 0:00:47It's the dessert course, it's still very neck-and-neck.
0:00:47 > 0:00:50Today one of them will be going home, so they've got everything to play for.
0:00:50 > 0:00:56The three dishes in contention today are traditional Welsh rice pudding,
0:00:56 > 0:01:01rhubarb and strawberry trifle tart and Snowdon pudding baked Alaska.
0:01:01 > 0:01:05So, can Hywel keep hold of his place at the top?
0:01:05 > 0:01:09I'm desperate to represent Wales. I'm going to pull out all the stops.
0:01:19 > 0:01:24This year's competition is all about creating spectacular platters to share.
0:01:24 > 0:01:28The guests at this year's banquet will be volunteers and community leaders
0:01:28 > 0:01:32whose dedication to cooking brings people together.
0:01:32 > 0:01:35- I've got to say, it's worth waiting for.- Fantastic news!
0:01:35 > 0:01:38The chefs have sought them out to learn from their experiences
0:01:38 > 0:01:43and create perfect sharing menus, fabulous food which will get people talking.
0:01:43 > 0:01:45It's nice.
0:01:45 > 0:01:49All week, veteran Angela's been demanding excellence
0:01:49 > 0:01:51and with only three points separating the chefs,
0:01:51 > 0:01:54any one of them could be going home tonight.
0:01:54 > 0:01:59With the desserts, they've really got to push themselves. This is their last chance to prove
0:01:59 > 0:02:03they really want to represent Wales and put their food up in front of the judges.
0:02:06 > 0:02:09First in is fiercely competitive Aled Williams.
0:02:09 > 0:02:15In last place with 21 points, Aled knows he's in real danger of getting knocked out early
0:02:15 > 0:02:18but he's determined to battle back and retain his crown.
0:02:18 > 0:02:22Things can be really intense in the kitchen. You can cut the atmosphere with a knife.
0:02:22 > 0:02:28There's only one point between myself and Gareth. Everything to win, everything to lose.
0:02:28 > 0:02:32- Hi, Aled. How are you? - Up for the fight. Not going to give my crown away too easily today.
0:02:32 > 0:02:36- What have we got here? - I'm going to be making a traditional Welsh rice pudding
0:02:36 > 0:02:41which, after doing a lot of research, I've found contains bay leaf.
0:02:41 > 0:02:44- Ah!- So I'm going to poach some lovely cherries
0:02:44 > 0:02:48in this really good Welsh liqueur made from aronia berry.
0:02:48 > 0:02:55- And how do you feel this is going to look?- I definitely think I'm up against it to give it visual effect.
0:02:55 > 0:02:59At the end of the day, flavour's always first, but presentation is important.
0:02:59 > 0:03:05- So hazelnuts, as well. What are they going to go for?- I'm going to make a crumble topping with hazelnuts.
0:03:05 > 0:03:10- They go really nicely with cherries. - And do you think this dessert can bring you back up there?
0:03:10 > 0:03:12There's very little points between you guys.
0:03:12 > 0:03:18There's only one between myself and Gareth so I've got to concentrate, make sure all elements are spot-on
0:03:18 > 0:03:20and if they are, I can claw some points back.
0:03:20 > 0:03:24Aled is betting his nostalgic dessert
0:03:24 > 0:03:26is the ultimate comforting pudding.
0:03:26 > 0:03:30But will it be magnificent enough to wow guests at the People's Banquet?
0:03:30 > 0:03:32Aled, last chance for him.
0:03:32 > 0:03:38He's got to make this pudding work if he wants to jump ahead of Gareth or knock Hywel off the top spot.
0:03:39 > 0:03:45This week's only Michelin-starred competitor, perfectionist Hywel Jones, has proved the chef to beat.
0:03:45 > 0:03:51He's held onto the top spot since the starters but knows there are no guarantees.
0:03:51 > 0:03:55I think Gareth and Aled are going to be going hell for leather to try and win this.
0:03:55 > 0:03:59Two points is nothing. If I get one thing wrong, they can come racing back.
0:04:01 > 0:04:06- What have you got in your box of tricks today?- For my dessert, I'm making a trifle tart.
0:04:06 > 0:04:09So all the ingredients from a trifle but I'm going to present it in a tart.
0:04:09 > 0:04:13- So jelly, custard...- Traditional custard, some Chantilly cream,
0:04:13 > 0:04:16I'm going to make a strawberry jelly using fresh strawberries.
0:04:16 > 0:04:20I'll do some candied almonds and crystallised pistachios
0:04:20 > 0:04:24and then the other fruit in the dessert is going to be rhubarb.
0:04:24 > 0:04:26- Is it going to be one big tart? - One big tart.
0:04:26 > 0:04:31And one little last quirk. We're going to finish it with a few little baby basil cress.
0:04:31 > 0:04:37And you feel that's going to really represent Wales and have that spectacular feel we're looking for?
0:04:37 > 0:04:42I think it'll have the wow factor. Trifle is something I remember from my childhood,
0:04:42 > 0:04:47in the middle of the table, everyone dug in. I wanted to replicate that feeling but with my personality.
0:04:48 > 0:04:52Hywel believes his contemporary play on the beloved trifle
0:04:52 > 0:04:54will keep him in the lead.
0:04:54 > 0:04:57But will it prove a cause for celebration at the end of his menu?
0:04:57 > 0:05:00One tart on a board. Is it going to be too simple
0:05:00 > 0:05:03and is it going to be fit for a banquet? We've got to wait and see.
0:05:04 > 0:05:08Up and coming chef Garth Jones is holding onto second place
0:05:08 > 0:05:12having made a strong showing throughout with refined party classics.
0:05:12 > 0:05:15And he's not easing up on the pace near the finish line.
0:05:16 > 0:05:21The competition between me and Aled for the dessert is really important to both of us.
0:05:21 > 0:05:24He's only a point off. It's quite easy to get that point back.
0:05:24 > 0:05:31- OK, Gareth.- The dish today is called Snowdon pudding baked Alaska
0:05:31 > 0:05:37with lemon verbena ice cream and rhubarb preserve. Basically, when I was researching Welsh puddings,
0:05:37 > 0:05:39- I found this recipe for Snowdon pudding.- Right.
0:05:39 > 0:05:44So the idea was to take that steamed Snowdon pudding and turn it into a baked Alaska.
0:05:44 > 0:05:47- Oh! So it's going to be frozen?- Yep.
0:05:47 > 0:05:51The rhubarb compote is going to be served separately in a jar. It's quite a sweet dessert
0:05:51 > 0:05:56- so I want to keep that tart just to cut that sweetness. - How are you feeling? Excited?
0:05:56 > 0:06:01It's very important, this dish, so I have to get it right. It's quite difficult doing a baked Alaska.
0:06:01 > 0:06:05- There is this showmanship we're looking for, as well. - I think it'll look really good,
0:06:05 > 0:06:10- a nice, large baked Alaska. - Yeah.- Served with a little pot of rhubarb compote.
0:06:10 > 0:06:13It's the final day today. How you feeling, Aled?
0:06:13 > 0:06:17Nervous, up against it, but I'm not going to give up, boys. I'm here to win,
0:06:17 > 0:06:21- I'm here to represent Wales and I'll fight right to the end. - Fighting talk.
0:06:21 > 0:06:25Gareth's going for broke with a risky but dramatic take
0:06:25 > 0:06:29on a dinner party classic. But can he pull it off?
0:06:29 > 0:06:33I think Gareth's pulling out all the stops. He knows he's got to impress.
0:06:33 > 0:06:36But things do go wrong. Pastry is that one part of cooking
0:06:36 > 0:06:40that it is scientific, it's got to be exact, it's got to be correct.
0:06:43 > 0:06:47Three very different desserts from three very patriotic chefs,
0:06:47 > 0:06:51all desperate to represent their country at the People's Banquet.
0:06:51 > 0:06:54Especially reigning Welsh champion, Aled.
0:06:54 > 0:06:59We're all here to win for Wales, we're all here to please people if we get to the banquet.
0:06:59 > 0:07:03I'll put my hand up, I want to be there flying the flag for Wales.
0:07:03 > 0:07:06- But if it's not me, boys, you better do it. - THEY LAUGH
0:07:06 > 0:07:10Only one pudding can crown the banquet table
0:07:10 > 0:07:14and only two chefs can go through to Friday's judging panel.
0:07:14 > 0:07:17It's still very neck-and-neck so they've got to make sure whatever they serve
0:07:17 > 0:07:21is full of flavour and it really is a stunning dish to represent Wales.
0:07:22 > 0:07:26Faced with serving his final course whilst in last place,
0:07:26 > 0:07:31Aled is talking up his dish as the one that's really nailed the banquet brief.
0:07:31 > 0:07:36I chose rice pudding because it is so close to my heart. It's probably my favourite dessert.
0:07:36 > 0:07:41I could eat it every day. But hopefully my slight twist to it will start a conversation.
0:07:41 > 0:07:45"I've never heard of bay leaf rice pudding before." What about you, Gareth?
0:07:45 > 0:07:50I'm hoping mine's going to look like a mountain. That should get them talking.
0:07:50 > 0:07:52Snowdon pudding is from my neck of the woods
0:07:52 > 0:07:58- and I have heard it is a very heavy...- It's very, very stodgy.
0:07:58 > 0:08:01What I've done is, I've lightened it up.
0:08:01 > 0:08:06After hearing Gareth's dessert, I definitely think I can gain a point on him and maybe jump over him.
0:08:06 > 0:08:11Aled can't help reminding Gareth that he's got the competition experience
0:08:11 > 0:08:14to leapfrog ahead of him at the finish line.
0:08:14 > 0:08:20I'm only one point behind you today, so hopefully you'll do a mistake and I won't.
0:08:21 > 0:08:27With the pressure piling up on all sides, does Gareth regret attempting such a technically complex dessert?
0:08:27 > 0:08:31It's definitely worth it and that's the reason, cos I want this so much,
0:08:31 > 0:08:33that's why I've put that element of risk in it.
0:08:33 > 0:08:37Cos you don't want to have an easy time, you want to cook the best food you can.
0:08:38 > 0:08:44However, even with so many elements to complete, Michelin-starred Hywel remains unflappable.
0:08:44 > 0:08:47- OK, Hywel, lots to do. - It's all coming together.
0:08:47 > 0:08:49I'm just doing my crystallised pistachio nuts.
0:08:49 > 0:08:52With so many parts to his dish,
0:08:52 > 0:08:55Angela wants to make sure Hywel's got his eye on the clock.
0:08:55 > 0:08:59- Are you going to be on target? There are lots of elements to your dish. - Hopefully.
0:08:59 > 0:09:03- Are you up first? No. - No, thank goodness.
0:09:03 > 0:09:09- OK. Thank goodness. Are you slightly worried?- I'm going to be there. - OK. Now we're quietly confident.
0:09:09 > 0:09:11So we go from slightly worried to quietly confident.
0:09:12 > 0:09:18Though Aled's pudding celebrates Welsh tradition, Angela is concerned his straightforward dish
0:09:18 > 0:09:23will have a hard time competing with the technical accomplishment of Hywel and Gareth's desserts.
0:09:23 > 0:09:30- Do you think you've gone too simple? - Maybe I could've pushed on and done another 30 elements,
0:09:30 > 0:09:37but I don't think the dish needs it. I'm trying my best to make rice pudding fit for the banquet.
0:09:37 > 0:09:41- Yep, we'll wait and see. - You can do better than that.
0:09:42 > 0:09:45It's a stern warning on perfect execution.
0:09:45 > 0:09:49Any mistake in such a simple pudding could see him sent home early.
0:09:49 > 0:09:52And keeping his crown is not his only motivation.
0:09:52 > 0:09:56I tried this rice pudding recipe out doing meals on wheels on Anglesey.
0:09:56 > 0:10:03It's a company that's quite close to my heart, cos I'm doing rice pudding in memory of my grandparents.
0:10:03 > 0:10:09They both needed meals on wheels from the company in Anglesey, so I know how much they relied on it.
0:10:10 > 0:10:14To road test his dish, Aled headed home to the isle of Anglesey
0:10:14 > 0:10:18to join some of the volunteers who made such a difference to his family.
0:10:18 > 0:10:23I'm really looking forward to today, cos it'll be nice to give back to them a little bit.
0:10:23 > 0:10:28The kitchen staff at Brwynog in Anglesey cook more than 250 meals each week
0:10:28 > 0:10:33for both meals on wheel recipients and the elderly residents who live in the community home
0:10:33 > 0:10:37and it's up to Barbara Kinsella to coordinate the hot food deliveries.
0:10:37 > 0:10:39- Hi, Barbara. Great to meet you. I'm Aled.- Hello, Aled.
0:10:39 > 0:10:43I'm looking forward to today. I'm here to volunteer with you for a great cause.
0:10:43 > 0:10:47- So what are we going to be doing? - Today we're delivering meals.
0:10:47 > 0:10:50We're a team of about eight people
0:10:50 > 0:10:53who take part in taking the meals out.
0:10:53 > 0:10:56With lunchtime fast approaching,
0:10:56 > 0:11:00Barbara leaves Aled in the capable hands of kitchen manager Susan.
0:11:00 > 0:11:07- I'm here to volunteer my services. - We've got plenty for you to do.- I'll get an apron and do some work.- OK.
0:11:07 > 0:11:11Here in the Anglesey kitchen, the food is lovingly cooked from scratch.
0:11:11 > 0:11:17The deliveries are vital in helping local residents live independently in their own homes
0:11:17 > 0:11:19for as long as possible.
0:11:19 > 0:11:25- Put the lids on like this.- Yep. - And then in the machine and down.
0:11:26 > 0:11:30Adding to the day's menu, Aled wants to find out if his rice pudding,
0:11:30 > 0:11:36his grandmother's speciality, can bring back some nostalgic memories from elder members of the community.
0:11:36 > 0:11:40I'm going to put this crunchy hazelnut crumble on top.
0:11:40 > 0:11:44Hopefully we won't have any problems with people's teeth. Thank you.
0:11:44 > 0:11:48With the pudding packed up, Aled heads out with the volunteers.
0:11:48 > 0:11:50And it's not just a meal that's on offer.
0:11:50 > 0:11:54They'll be very surprised. There are many lonely people around
0:11:54 > 0:11:59and it's quite possible that I'm the only person they see during the day.
0:11:59 > 0:12:04It's nice to be able to have a chat with them when we take their meals.
0:12:04 > 0:12:09A good talk and some feedback on his dessert is just what Aled is after
0:12:09 > 0:12:11as he joins Barbara's regular route.
0:12:11 > 0:12:14It'll be nice to see what you think about it.
0:12:14 > 0:12:16Lovely. Unique.
0:12:16 > 0:12:19- And quite a lovely mixture.- Good.
0:12:19 > 0:12:22- Do you enjoy it?- Nice.
0:12:22 > 0:12:26- I've got to say, it's worth waiting for.- Fantastic news!
0:12:26 > 0:12:28- Yes, it's very nice.- Good.
0:12:28 > 0:12:33Before the war, it was one of the main sweets that we had.
0:12:33 > 0:12:36- Good. Hopefully it can bring back happy memories. - Has to have skin on it.
0:12:36 > 0:12:39I'm really glad you both enjoyed it.
0:12:39 > 0:12:45Deliveries complete, Aled heads back to the community centre with new confidence in his dish.
0:12:45 > 0:12:49To get feedback from them, and it was all positive, it's been really good.
0:12:49 > 0:12:54Touched by what he's seen, Aled has an invite for Susan and Barbara.
0:12:54 > 0:12:59If I was lucky enough to get my dishes onto the banquet, I'd love you two to join me at the party.
0:12:59 > 0:13:03- BOTH: Thank you!- Good.- Wonderful!
0:13:10 > 0:13:15Back in the kitchen, three chefs are battling for two places in front of the judges tomorrow.
0:13:15 > 0:13:18Aled's playing it safe with his childhood favourite,
0:13:18 > 0:13:22rice pudding with hazelnut crumble and poached cherries.
0:13:22 > 0:13:24Hywel's battling down to the wire
0:13:24 > 0:13:26with a cheffy rhubarb and strawberry trifle tart.
0:13:26 > 0:13:29And Gareth's risking his all
0:13:29 > 0:13:33on an ambitious Snowdon pudding baked Alaska with rhubarb preserve.
0:13:33 > 0:13:37Scoring their dishes is Michelin-starred chef Angela Hartnett
0:13:37 > 0:13:41who, at the end of the day, must decide which chef to send home.
0:13:41 > 0:13:46I'm expecting these guys to rise to the challenge, to make sure they put their food in front of the judges.
0:13:46 > 0:13:50They're not only representing themselves but the people in their communities.
0:13:50 > 0:13:53They've got to give their all to represent Wales.
0:13:59 > 0:14:03It's the home stretch, and with plating up fast approaching,
0:14:03 > 0:14:07all three chefs are racing to complete their desserts on time.
0:14:07 > 0:14:09Calm under pressure,
0:14:09 > 0:14:14Hywel is sifting toasted almonds with powdered fondant to bake into a brittle cracking garnish.
0:14:14 > 0:14:19While Gareth churns his lemon verbena herb custard into ice cream.
0:14:19 > 0:14:24And with less work than his rivals, Aled is confidently coasting towards the finish line,
0:14:24 > 0:14:28picking the best mint leaves to garnish his rice pudding.
0:14:28 > 0:14:32- This is probably the least you've had to do in all your courses.- It is.
0:14:32 > 0:14:36- Have you seen watching those two sink?- I've been watching Gareth burn something.
0:14:36 > 0:14:40- He's been sending smoke signals. - What have you been burning?
0:14:40 > 0:14:45- Nothing. You can't burn tinned rice pudding, though, can you?- Tinned rice pudding. That's a bit harsh.
0:14:49 > 0:14:53Hywel's elaborate trifle tart rests on a perfectly crisp tart base
0:14:53 > 0:14:56and he's watching it like a hawk as it browns in the oven.
0:14:56 > 0:15:01Hywel, I notice the tart case seems to be going in and out of the oven.
0:15:01 > 0:15:05- You having some difficulties? - No. Just making sure it's going to be perfect.
0:15:05 > 0:15:11- Aled clearly hasn't got much to do. He's been watching me for the past ten minutes.- Is that out of a tin?
0:15:11 > 0:15:14- Ambrosia all the way, chef. - HE LAUGHS
0:15:14 > 0:15:19His tart base perfected, the real work begins with the presentation.
0:15:19 > 0:15:23- Happy with everything? - Yeah, it's come out as I wanted. Beautiful golden brown.
0:15:23 > 0:15:28So it's assembly now. You love a bit of assembly, you. It's all like this, isn't it?
0:15:28 > 0:15:31He's in the lead, he doesn't want to lose that position,
0:15:31 > 0:15:36but Hywel's got more elements to do than anyone. He really wants to push himself.
0:15:36 > 0:15:42Hywel's off the hook for now as it's Aled who'll be the first to finish his competition menu.
0:15:42 > 0:15:48With such a simple offering, he's come up with some cheffy tricks to blow his rivals out of the water.
0:15:48 > 0:15:52I've been stood here watching you two guys slave away and sweating,
0:15:52 > 0:15:56so I thought I'd break a sweat right at the end
0:15:56 > 0:15:59- and do some whisking over this hot stove.- What's that for?
0:15:59 > 0:16:03It's a little sabayon. I'm just going to fold it through this rice pudding at the end.
0:16:03 > 0:16:06- Just to lighten it? - Yeah, just to enrich it.
0:16:06 > 0:16:09Aled's got a very simple dessert. He's making a rice pudding.
0:16:09 > 0:16:14This is where so many chefs let them down. They think the simplest things are easy.
0:16:14 > 0:16:19At the last minute, Aled decants his piping hot rice pudding into a cast iron serving dish
0:16:19 > 0:16:23and decorates the top with poached cherries and hazelnut crumble topping,
0:16:23 > 0:16:29filling up side dishes with extra for the guests to share among the table.
0:16:29 > 0:16:35But is Aled's humble family favourite dramatic enough to steal a spot in tomorrow's judging?
0:16:36 > 0:16:39- Thank you.- OK, Aled.
0:16:39 > 0:16:44- What have we got here? - What we have here is a bay-leaf-infused rice pudding
0:16:44 > 0:16:47with hazelnut crumble and poached cherries.
0:16:47 > 0:16:50And what about the spectacular? Do you think it's looking good?
0:16:50 > 0:16:55It was always going to be a challenge to make rice pudding be spectacularly visual.
0:16:55 > 0:17:00For me, it's kind of simple but it works.
0:17:00 > 0:17:03- OK. Are you ready? - Thank you very much.- Let's go.
0:17:06 > 0:17:11Will Angela find Aled's home-spun approach a fitting finale to the People's Banquet?
0:17:11 > 0:17:13Is it as good as your grandmother's?
0:17:13 > 0:17:19It's not possible to do a rice pudding as good as my grandmother's. She makes the world's best.
0:17:19 > 0:17:21But hopefully I make the second best.
0:17:21 > 0:17:24- To be fair, the rice pudding's stunning.- Great consistency.
0:17:24 > 0:17:27It's not too sweet.
0:17:27 > 0:17:31So the hazelnut crumble, the texture, crunchiness, that's worked for you?
0:17:31 > 0:17:37Definitely. I think it's pretty much done what I wanted it to do. Brings something different to the dish.
0:17:37 > 0:17:40The crumble with the rice pudding... Rice pudding's very soft.
0:17:40 > 0:17:45- Different texture. - And that's not too sweet, either. - All works really well together.
0:17:45 > 0:17:50- The bay leaf, that's enough flavour coming through for you? - If you put too much bay leaf,
0:17:50 > 0:17:53it'll become really bitter.
0:17:53 > 0:18:00- That bay leaf...- I can taste bay leaf but it's very, very mild. - Should it be a little bit stronger?
0:18:00 > 0:18:05- Possibly, if it's being described as a bay leaf rice pudding.- Yeah.
0:18:05 > 0:18:09- Where does the sharing element come in?- It's in the middle of the table.
0:18:09 > 0:18:12If people would like more cherries, they can help themselves.
0:18:12 > 0:18:17If they want more crumble, they can help themselves. It's up to the guests how much they want to eat.
0:18:17 > 0:18:22I think he's just slightly missed the point. I think it's a bit too wintry.
0:18:22 > 0:18:25I don't think it's glamorous enough for the banquet.
0:18:27 > 0:18:29It's so simple but it's so easy to get wrong, as well.
0:18:29 > 0:18:33Hopefully I'm going to bypass Gareth and get into second place
0:18:33 > 0:18:36and it'll be myself and Hywel in the final tomorrow.
0:18:36 > 0:18:42Hywel's trifle tart is up next and, true to form, he has everything under control.
0:18:42 > 0:18:47I think it's about time another one of us boyos got all the way to the banquet.
0:18:47 > 0:18:52If one of us don't get it, why don't we try and go dressed up as a clown or something?
0:18:52 > 0:18:57Hywel knows it's his last chance to impress so is going for broke,
0:18:57 > 0:19:01piping Chantilly cream atop his layered custard tart
0:19:01 > 0:19:05and sprinkling sugared pistachios, cubes of strawberry jelly,
0:19:05 > 0:19:09wild strawberries and basil cress to decorate.
0:19:09 > 0:19:14And his final flourish, adding shards of almond crackling to the top.
0:19:19 > 0:19:25So, Angela, that's my rhubarb and strawberry trifle tart.
0:19:25 > 0:19:29- And you serve it like this? So there'd be one or two per table? - Yeah.
0:19:29 > 0:19:34- The bigger it gets, you get even more wow factor. - OK, let's go and try it. Thank you.
0:19:36 > 0:19:43Time to find out if Hywel's trifle tart is spectacular enough to keep him in the lead.
0:19:43 > 0:19:48- You think this is going to be a celebratory dish?- The way it's served on the silver, it's decadent,
0:19:48 > 0:19:52and I think it'll celebrate the great guests that'll be there.
0:19:53 > 0:19:57- Wow.- Yeah.- That's absolutely amazing. - That's the word for that dish.
0:19:57 > 0:20:02So you were looking at the pastry quite a bit. Has this worked out how you wanted it to?
0:20:02 > 0:20:08Yeah, that's absolutely the effect I was looking for. I wanted it to retain its crispness.
0:20:08 > 0:20:11Right balance of flavours, as well. Almost sweet and sour.
0:20:11 > 0:20:16You've got the tartness of rhubarb and the sweet custard. Chantilly's not over sweet, as well.
0:20:16 > 0:20:22- The strawberry jelly, the flavour's coming through for you?- Yeah. They were fantastic quality strawberries.
0:20:22 > 0:20:26It's the juice out of the strawberries sweetened with a little sugar and set with gelatine.
0:20:26 > 0:20:32It's a busy top, isn't it? But for me, you've got different tastes, different textures.
0:20:32 > 0:20:35I've just had a wild strawberry with basil and it works fantastically.
0:20:35 > 0:20:39And it's got the colours of Wales, as well, red, white and green.
0:20:39 > 0:20:45- Do you think you've done enough with this dessert to take you through to the judges tomorrow?- I think I have.
0:20:45 > 0:20:48Quietly confident.
0:20:48 > 0:20:52- What do you reckon? It's down to you and me?- It's me and you, boy. - I think it is.
0:20:52 > 0:20:55I think he's been in a league of his own this week.
0:20:55 > 0:20:57So, game on.
0:20:58 > 0:21:02With Angela, you never really know until she gives us our feedback later,
0:21:02 > 0:21:07but from my point of view, there's no glaring massive errors.
0:21:07 > 0:21:12Gareth's last to the pass, and having already assembled his mountain of a pudding,
0:21:12 > 0:21:16all that's left is to get the meringue browned to perfection.
0:21:16 > 0:21:18Gareth, has it turned out how you wanted it?
0:21:18 > 0:21:22Yeah. Just need one more minute to get that little bit more warmth into the sponge.
0:21:22 > 0:21:26It's a tricky final hazard baking the frozen ice cream cake in a hot oven.
0:21:26 > 0:21:32It's a crucial moment for Gareth now. He's got to make sure that he gets the colour on the meringue
0:21:32 > 0:21:34without melting his ice cream too much.
0:21:38 > 0:21:42- Are you happy with that? - I'll just be two seconds.
0:21:42 > 0:21:47It's the moment of truth as he peels away the baking parchment.
0:21:48 > 0:21:54And disastrously for Gareth, the meringue has torn off with the paper.
0:21:54 > 0:21:57His blunder hasn't gone unnoticed by Angela.
0:21:58 > 0:22:01He can only repair the damage as best he can
0:22:01 > 0:22:06and offer up his dessert, together with jars of rhubarb compote, for inspection.
0:22:07 > 0:22:11There we go. Snowdon pudding baked Alaska with a rhubarb compote.
0:22:11 > 0:22:15- Are you pleased with how it looks before we slice into it?- Yeah.
0:22:15 > 0:22:17It just caught a tiny little bit round the edges.
0:22:17 > 0:22:22- So you'd expect a bit more brown round there?- It should be all the way down but the paper stuck.
0:22:22 > 0:22:25- And a feast for the eyes?- I think so.
0:22:25 > 0:22:28Were you nervous? In and out of the oven a bit.
0:22:28 > 0:22:33I just wanted to make sure that the ice cream's solid in the middle, sponge is nice and warm
0:22:33 > 0:22:36and meringue's crispy on the top, gooey in the middle.
0:22:36 > 0:22:41Good. Well, proof's in the pudding. OK, off we go. Let's go.
0:22:43 > 0:22:46Will Gareth's Snowdon pudding baked Alaska
0:22:46 > 0:22:49prove to be the peak of his People's Banquet menu?
0:22:49 > 0:22:54- You think that's a dish that works well together for this banquet? - I think so.
0:22:54 > 0:23:00First of all, it's got the presentation factor when it goes down, something a bit different.
0:23:00 > 0:23:05It's a little bit samey in colour. It's all a bit brown, brown and brown.
0:23:05 > 0:23:08- And the ice cream's the verbena flavour, yeah?- Yeah.
0:23:08 > 0:23:12I wanted to be careful and balance the lemon verbena flavour
0:23:12 > 0:23:15with the lemon and the sultanas in the sponge.
0:23:18 > 0:23:23- Good flavour.- It's lovely, yeah. - It's actually quite fresh.- Yeah.
0:23:23 > 0:23:27You're putting basically sugar with sugar. You don't think that's made it too sweet?
0:23:27 > 0:23:33I don't think the ice cream is overly sweet and I think the tartness of the rhubarb
0:23:33 > 0:23:35just cuts the sweetness a bit.
0:23:35 > 0:23:38I think the rhubarb's definitely a good idea.
0:23:38 > 0:23:43It definitely brings something to the dish. Colour, texture, flavour.
0:23:43 > 0:23:48And the sponge? That's how you wanted it, a thicker layer like that?
0:23:48 > 0:23:52Perhaps it could be a little bit thinner round the edges.
0:23:52 > 0:23:58It is quite heavy. He did mention that he was trying to get a really nice, light sponge.
0:23:58 > 0:24:02There's actually quite a lot of it, as well.
0:24:02 > 0:24:07Do you think you've done enough with this dessert to warrant second place or first place?
0:24:07 > 0:24:10I really don't know what's going to happen,
0:24:10 > 0:24:13but obviously I don't want to go home today.
0:24:13 > 0:24:18- How many points behind Gareth are you?- One. - So you've got to beat him by two
0:24:18 > 0:24:21to go through. It might be a tough call.
0:24:23 > 0:24:28I hope I've done enough to beat Aled. At this moment, I really don't know where I stand.
0:24:28 > 0:24:32It's all down to Angela now. She's got all our fates in her hands.
0:24:32 > 0:24:38With their final courses done and dusted, there's nothing more the chefs can do.
0:24:38 > 0:24:42It's a mixture of nerves and optimism waiting for these scores.
0:24:42 > 0:24:47I had a two-point cushion. I think I've done enough. Hopefully, I'll be cooking for the judges.
0:24:48 > 0:24:51I'd be absolutely devastated if I'm sent home today.
0:24:51 > 0:24:54To not have the opportunity to represent my country
0:24:54 > 0:24:57in the final again would definitely break my heart.
0:24:58 > 0:25:02It's time for Angela to deliver her final verdict.
0:25:03 > 0:25:07Aled, you did the Welsh rice pudding.
0:25:07 > 0:25:12I thought the bay leaf came through. I thought it was subtle.
0:25:12 > 0:25:16Liked the crumble idea, I thought that was a nice touch to it.
0:25:16 > 0:25:19Cherries. Were cherries the right thing?
0:25:19 > 0:25:23We're talking a summer dessert. Where are the strawberries, the red currants?
0:25:23 > 0:25:28Where was that summer banquet? That's what we're looking for.
0:25:28 > 0:25:32And by the same token, rice pudding may be a touch too wintry.
0:25:33 > 0:25:37Hywel, you did the rhubarb and strawberry trifle tart.
0:25:38 > 0:25:41Looked stunning, very summery.
0:25:41 > 0:25:47You can see those coming down on a banquet, the silver platters, all these waiters walking in with them.
0:25:47 > 0:25:52We thought your pastry wasn't right but you were in and out of the oven, you got the crunch perfectly.
0:25:52 > 0:25:56Looked lovely on the stand.
0:25:57 > 0:26:00But was that enough?
0:26:00 > 0:26:05Could you add more to it? Could it have more fireworks involved?
0:26:05 > 0:26:09Gareth, you did the Snowdon pudding, the baked Alaska.
0:26:09 > 0:26:15Fantastic concept. Rhubarb, nice idea in the little jars, delicious, really tart,
0:26:15 > 0:26:18a good combination to combat the sweetness.
0:26:18 > 0:26:20But you obviously have got a sweet tooth.
0:26:22 > 0:26:24I thought the dessert overall was very sweet.
0:26:24 > 0:26:28And I think the sponge, a little too heavy.
0:26:28 > 0:26:30A little disappointing in that respect.
0:26:41 > 0:26:46As you know, only two of you can go through to the next stage of the competition
0:26:46 > 0:26:48and cook for the judges tomorrow.
0:26:49 > 0:26:52So with a score of nine for their dessert,
0:26:52 > 0:26:56making them the chef with the highest total score across the week...
0:26:59 > 0:27:02..is Hywel. Congratulations.
0:27:02 > 0:27:06You can be a bit more pleased. Ooh!
0:27:06 > 0:27:09So well done. That leaves two of you.
0:27:09 > 0:27:12You know how tight the scoring's been. There's a point between you.
0:27:12 > 0:27:17I can tell you, Aled, I gave your rice pudding...
0:27:18 > 0:27:20..six points.
0:27:21 > 0:27:24And Gareth,
0:27:24 > 0:27:27I gave your baked Alaska...
0:27:29 > 0:27:31..four points.
0:27:31 > 0:27:34Which means Aled, with your total score,
0:27:34 > 0:27:38you will be the second chef cooking for the Great British judges tomorrow. Well done.
0:27:38 > 0:27:43Congratulations. And sadly, commiserations, Gareth.
0:27:43 > 0:27:46We have to say goodbye. Well done all of you.
0:27:47 > 0:27:51- BLEEP!- I wasn't expecting that one.
0:27:51 > 0:27:53So with the highest total scores,
0:27:53 > 0:27:56Hywel and Aled will be cooking for the judges tomorrow.
0:27:56 > 0:27:59Gareth must now leave the competition.
0:27:59 > 0:28:03We were level pegging most of the way. A bit of bad luck today.
0:28:03 > 0:28:09Aled pipped me at the post, but I wish the boys better luck tomorrow and hope they do Wales proud.
0:28:09 > 0:28:15Tomorrow, Aled and Hywel will be going at it hammer and tongs to win a place in the national final.
0:28:15 > 0:28:18- Are the nerves starting to set in? - I'm bricking it.
0:28:18 > 0:28:20Will it be enough to impress the judges?
0:28:20 > 0:28:24- That is truly disgusting. - Very, very badly executed.
0:28:24 > 0:28:28- Good luck.- Do you mean that?- No.
0:28:30 > 0:28:34Subtitles by Red Bee Media Ltd
0:28:34 > 0:28:38E-mail subtitling@bbc.co.uk
0:28:38 > 0:28:38.