0:00:02 > 0:00:08The competition continues on Great British Menu and this week it's all about the North-East.
0:00:08 > 0:00:13Tim Bilton, Andrew Pern and Stephanie Moon are battling it out for the chance to cook
0:00:13 > 0:00:20at the ultimate street party, a magnificent banquet to celebrate the nation's unsung food heroes.
0:00:20 > 0:00:27On yesterday's programme, Steph remained in the lead with 20 points...
0:00:27 > 0:00:31I want to cook for those judges. To be in the lead at this stage,
0:00:31 > 0:00:34it's just mind-blowing.
0:00:34 > 0:00:39..which is cause for concern for Tim, as he slipped into last place on 16.
0:00:39 > 0:00:41I always seem to be the horse at the back
0:00:41 > 0:00:44and I've got to start charging forward a little bit.
0:00:44 > 0:00:48I did last year, I'm confident I can do it this year.
0:00:48 > 0:00:52Scoring them all week has been former champion Nigel Haworth.
0:00:52 > 0:00:53This is the final push.
0:00:53 > 0:01:00They've got to really really go for it with this course, because it's still anybody's competition.
0:01:00 > 0:01:05Today it's dessert and the three dishes vying for a place at the banquet are a celebration
0:01:05 > 0:01:11of Yorkshire rhubarb, gooseberry and apple crumble and Yorkshire mess.
0:01:11 > 0:01:13At this stage, it can go either way.
0:01:13 > 0:01:18I just need that sort of extra pointer or two just to keep my head above water cos it's now or never.
0:01:28 > 0:01:34This year's competition is all about creating the perfect food to share for the people's banquet.
0:01:34 > 0:01:38Stunning and exciting dishes that are a feast for the eyes.
0:01:38 > 0:01:43And on this last course, Nigel will expect nothing less than completely amazing desserts.
0:01:43 > 0:01:48This is the one that could get them through to the judges, that could make or break them.
0:01:48 > 0:01:51This one's got to be the winner.
0:01:51 > 0:01:56Only two chefs can face the judges tomorrow, so everything rests on the quality of their dishes.
0:01:56 > 0:02:01Today, one chef will be leaving the competition.
0:02:01 > 0:02:05The chef with the least points has got to do the walk of shame. I don't want it to be me.
0:02:09 > 0:02:11First up is Stephanie Moon.
0:02:11 > 0:02:16She's taken a commanding lead this week so knows she mustn't throw it all away now.
0:02:16 > 0:02:19This dessert is a risk-taker.
0:02:19 > 0:02:22It's wacky, I think, it's fun.
0:02:22 > 0:02:25Nigel is going to love it or he's going to hate it.
0:02:25 > 0:02:28How are you? Very well. So what have you got for us today?
0:02:28 > 0:02:31I'm making something called Yorkshire mess.
0:02:31 > 0:02:35- And I'm using Yorkshire rhubarb. - Right.
0:02:35 > 0:02:38It's absolutely stunning stuff. There's meringue happening there.
0:02:38 > 0:02:41I'm actually making rhubarb set in a ginger beer jelly.
0:02:41 > 0:02:49And I'm making a crumble-type thing but out of Yorkshire parkin, all sorts of things going on.
0:02:49 > 0:02:50But is it a sharing dish?
0:02:50 > 0:02:54You do not get much more sharing than this dish, honestly.
0:02:54 > 0:02:56It is a serious sharing dish.
0:02:56 > 0:03:00And it's, I kind of don't want to spoil the surprise, Nigel.
0:03:00 > 0:03:05You're either going to love this dish or you're going to slate me.
0:03:07 > 0:03:10So Steph is playing her cards very close to her chest
0:03:10 > 0:03:14with her dish that combines a myriad of different elements.
0:03:14 > 0:03:16Yorkshire mess, it could be anything.
0:03:16 > 0:03:20It could be spectacular or it could be messy and disastrous
0:03:20 > 0:03:23but let's hope it's not too messy and quite spectacular.
0:03:23 > 0:03:26Next up is Andrew Pern.
0:03:26 > 0:03:30Much to his surprise, he only scored a six for his main course
0:03:30 > 0:03:35putting in just one point ahead of Tim and only one chance left to impress.
0:03:35 > 0:03:38I need to get some points on the dessert course.
0:03:38 > 0:03:41Prove that the dish I'm doing will be a winner and get some more points.
0:03:41 > 0:03:45- All right. How you doing? - So, what have you got for us today? - What have we got here?
0:03:45 > 0:03:49It's a celebration of Yorkshire rhubarb, basically.
0:03:49 > 0:03:51It's the theme of an afternoon tea.
0:03:51 > 0:03:55We're going to have different desserts. Rhubarb jelly and custard.
0:03:55 > 0:03:59Then some Yorkshire puddings. We've got some spiced syrup to dip them in.
0:03:59 > 0:04:02Pistachio cream and a rhubarb compote to go on the Yorkies.
0:04:02 > 0:04:07We've got a glass of rhubarb schnapps. I'm going to show you how to make a bit of rhubarb schnapps.
0:04:07 > 0:04:10- A lot of rhubarb going on there, Andrew.- Yeah.
0:04:10 > 0:04:17And from your point of view, a dish that's good enough to wow the people's banquet?
0:04:17 > 0:04:20Yeah. I think it's definitely got that wow factor.
0:04:20 > 0:04:23There'll be a tall tea-stand going to the table,
0:04:23 > 0:04:25so that's a wow-factor. A feast for the eyes.
0:04:25 > 0:04:30So you're keying really into the sharing bit here, aren't you?
0:04:30 > 0:04:32- That's what we're looking at. - All the best, Andrew.
0:04:32 > 0:04:34- All right. Cheers.- Bye.
0:04:34 > 0:04:37Another complicated dish from Andrew
0:04:37 > 0:04:40could either be the making or breaking of him.
0:04:40 > 0:04:44He's got lots of things going on and must bring all those elements together.
0:04:44 > 0:04:47Giving us a dessert that really is a winner.
0:04:47 > 0:04:52Last to arrive and currently in last place, it's Tim Bilton.
0:04:52 > 0:04:54Andrew and Steph should be watching out.
0:04:54 > 0:04:59Tim Bilton's on his way up. They know I'm not out of the game yet. I know I'm not.
0:05:00 > 0:05:03- Tim, how are you? - Very well, thank you. Very well.
0:05:03 > 0:05:05So what have you got for us today, Tim?
0:05:05 > 0:05:10What I'm going to make today, Nigel, is a gooseberry and apple crumble, with custard,
0:05:10 > 0:05:12and elderflower jelly and toffee ice-cream.
0:05:12 > 0:05:15I remember the whole family sitting round the table.
0:05:15 > 0:05:20Sunday afternoon tea, fantastic crumble and just digging in.
0:05:20 > 0:05:23That's where you get the sharing thing cos you used to do that.
0:05:23 > 0:05:28- Absolutely. Yeah. - How are you going to deliver me a really special dessert here?
0:05:28 > 0:05:31Yeah, I am. Nigel, the pressure's gone.
0:05:31 > 0:05:37I can't go any lower than where I am now so it's all to gain.
0:05:37 > 0:05:40Tim only needs to score one point more than Andrew
0:05:40 > 0:05:43to be in with a chance of cooking for the judges,
0:05:43 > 0:05:46but is he playing it safe with a traditional crumble?
0:05:46 > 0:05:49Let's hope that he makes the best crumble of his life.
0:05:49 > 0:05:53It might not be showcase enough for what we're looking for but it could be.
0:05:57 > 0:06:02There are only a few points separating the chefs so everything is riding on this course.
0:06:02 > 0:06:06A mistake at this stage could mean leaving the competition for good.
0:06:06 > 0:06:11- Andrew, only one point behind you now.- It's all going on, isn't it?
0:06:11 > 0:06:16So you know, we don't want to have any slip-ups or any hiccups.
0:06:16 > 0:06:19Really is the last chance now to get to that banquet.
0:06:19 > 0:06:21I think you're halfway there, Steph.
0:06:21 > 0:06:25- I'm feeling the pressure. - That's what we like to hear.
0:06:25 > 0:06:28There's hope yet, Tim, there's hope yet.
0:06:28 > 0:06:32It's mind games now, that's what it's all about.
0:06:32 > 0:06:35Stephanie's in front. The two boys can still come through.
0:06:35 > 0:06:42They've got to raise the game and deliver a fantastic dessert that we're all going to be proud of.
0:06:42 > 0:06:44Steph's not giving anything away
0:06:44 > 0:06:49but it's clear that she's gambling on making a very unusual dish.
0:06:49 > 0:06:53Now we're starting to see part of your Yorkshire mess?
0:06:53 > 0:06:57- Not yet.- But you've kind of got an idea of what's happening.
0:06:57 > 0:06:59I think so. I think so.
0:07:02 > 0:07:06Stephanie, she's very secretive in what she's going to do.
0:07:06 > 0:07:09I'm intrigued to find out what it's going to be.
0:07:09 > 0:07:12Nigel's also keen to find out exactly what Steph is up to.
0:07:14 > 0:07:17There's a lot of noise coming from over in the rhubarb corner.
0:07:17 > 0:07:23- Look how red they are!- Yeah. - So what are we up to now?
0:07:23 > 0:07:26Me? I've got quite a lot going on, chef.
0:07:26 > 0:07:29I'm making rhubarb curd. I'm making rhubarb syrup.
0:07:29 > 0:07:32I've got my ginger parkin crumb.
0:07:32 > 0:07:37I've got my rhubarb jelly in the chiller. I've got my rhubarb ginger beer jelly in the fridge.
0:07:37 > 0:07:45Stephanie's got that confidence, I think she's really going to make sure she stays in front.
0:07:45 > 0:07:52While Steph gets on with preparing the nine complicated components of her dish,
0:07:52 > 0:07:54Tim is concentrating on the four elements of his.
0:07:56 > 0:07:58The heat's around here, isn't it?
0:07:58 > 0:08:00It is, chef, it is.
0:08:00 > 0:08:04- It's cool round here, Andrew, it's cool round here. - Hey, look at him over there!
0:08:04 > 0:08:07Nothing's scaring me about the other two's dishes.
0:08:07 > 0:08:10It's all to play for. I'm one point behind Andrew.
0:08:10 > 0:08:13He's starting to feel a little bit of pressure, yeah.
0:08:13 > 0:08:19Some of his stuff that he's done has looked absolutely amazing.
0:08:19 > 0:08:23Tim has to score well today to get in front of the judges tomorrow.
0:08:23 > 0:08:27If he doesn't, his time in the competition will be coming to an end.
0:08:27 > 0:08:29This is crunch-time for me.
0:08:29 > 0:08:33I've got to be completely and utterly focussed, organised.
0:08:33 > 0:08:36It's a great dish. The flavours really marry well.
0:08:36 > 0:08:40Tim's put all his eggs in the basket of a crumble here.
0:08:40 > 0:08:42Crumble's great but you've got to deliver it.
0:08:42 > 0:08:45It's a very fine line between a bad one and a great one.
0:08:47 > 0:08:52Andrew has no intention of being sent home today and is confident
0:08:52 > 0:08:57that his afternoon-tea-style dessert has been honed to perfection.
0:08:57 > 0:09:02So this dish, Andrew, you tried it out on anybody?
0:09:02 > 0:09:06Yeah. The Helmsley Tea Club, yeah. With the idea behind
0:09:06 > 0:09:09having the tea-stand and the afternoon tea, sort of thing.
0:09:09 > 0:09:15The chefs are competing to create fantastic dishes to share at the ultimate street party,
0:09:15 > 0:09:19and they've been out in their communities looking for ideas and inspiration
0:09:19 > 0:09:25from people who'll be their guests of honour if they get a dish through to the banquet.
0:09:25 > 0:09:29To make sure he nailed the brief for his dessert,
0:09:29 > 0:09:32Andrew arranged to visit the tearoom in his village of Helmsley.
0:09:32 > 0:09:34Hi, Alison. How are you?
0:09:34 > 0:09:39He's come to meet Alison Souter who runs a quarterly tea club for the locals.
0:09:39 > 0:09:43The people that come to the club, have they made friendships as they've come along?
0:09:43 > 0:09:47- Friendships have been formed here. - Thriving.
0:09:47 > 0:09:52Yeah. It is thriving. People say when's the next meeting, Alison, when's the next meeting?
0:09:52 > 0:09:56Andrew is hoping to try out the rhubarb fancies he's planning to serve
0:09:56 > 0:10:00and Alison has agreed to let him loose on her members.
0:10:00 > 0:10:05- How are you finding the tea club? Do you like it?- Oh, excellent. Yes. - Good reason to come out?
0:10:05 > 0:10:11- Absolutely. Any excuse.- Exactly. We like that, don't we? Exactly. It's perfect.- Yes.
0:10:11 > 0:10:17He makes up his cake-stand but he'll be competing against the tea room patissiere, Paul,
0:10:17 > 0:10:20who's serving his own rhubarb plate.
0:10:20 > 0:10:22- Tea club special, eh?- It is, indeed.
0:10:24 > 0:10:27Pleasing this group will be no mean feat.
0:10:27 > 0:10:30These regulars are connoisseurs of all things sweet.
0:10:30 > 0:10:33That's a rhubarb fool, that one.
0:10:33 > 0:10:34Now, the moment of truth.
0:10:34 > 0:10:41Whose rhubarb fancies will these discerning Yorkshire folk prefer?
0:10:41 > 0:10:44- Yorkshire rhubarb? - The old Yorkshire Triangle.
0:10:44 > 0:10:46- I used to live in the Triangles. - Did you?- Yeah.
0:10:46 > 0:10:50The Yorkshire puddings are absolutely delicious.
0:10:50 > 0:10:54And if I could only make those normally, like that.
0:10:54 > 0:10:56Don't bother with the rhubarb next time!
0:10:56 > 0:11:01Andrew's planned his dessert to fit this year's brief, to get people talking.
0:11:01 > 0:11:06And on that note, he's certainly scored.
0:11:06 > 0:11:10I just enjoyed everything he did today. It was so nice.
0:11:10 > 0:11:14- But not all the regulars are won over.- Andrew, there's bad news. - Go on then.
0:11:14 > 0:11:20One person voted for your stand, everybody else did vote for the Black Swan.
0:11:20 > 0:11:23- Very good.- We'd just like to thank you very much.
0:11:23 > 0:11:27However, it's still been a worthwhile trip for Andrew.
0:11:27 > 0:11:31One or two things I might tweak, but yeah, taken it all on-board
0:11:31 > 0:11:34and we've still got a bit of time to work on things. Never say never.
0:11:36 > 0:11:39What sort of reaction did you get then, Andrew?
0:11:39 > 0:11:42Well, I don't think they really liked it, to be honest.
0:11:42 > 0:11:47I love the sound of Andrew's dish. Yorkshire puddings served as a dessert. Very clever.
0:11:47 > 0:11:50But not sure about the feedback from the tea club,
0:11:50 > 0:11:54so maybe this could come and bite him on the backside.
0:11:58 > 0:12:02All three chefs are working hard to create the perfect food to share.
0:12:02 > 0:12:04Steph's intriguing dish
0:12:04 > 0:12:09is called Yorkshire mess, including meringue, rhubarb curd,
0:12:09 > 0:12:11rhubarb jelly and parkin crumbs.
0:12:12 > 0:12:17Andrew's making a selection of dishes using Yorkshire rhubarb.
0:12:17 > 0:12:21And Tim is preparing a gooseberry and apple crumble
0:12:21 > 0:12:23with elderflower jelly and toffee ice-cream.
0:12:23 > 0:12:26Nigel will have a tough decision to make.
0:12:26 > 0:12:30After his scores today, one of these chefs will leave the competition.
0:12:30 > 0:12:35Stephanie seems to have so much to do. Is she going to deliver?
0:12:35 > 0:12:38Tim has so little to do he's got to deliver.
0:12:38 > 0:12:44And Andrew's got all these different components that he's got to get right. The reality's kicking in.
0:12:44 > 0:12:46Somebody's got to go.
0:12:51 > 0:12:57Andrew splashes some elderflower cordial into his rice pudding.
0:12:57 > 0:13:04Only one point ahead of Tim and three points behind Stephanie, he can't let anything to go wrong.
0:13:04 > 0:13:06Mr Pern, how we doing?
0:13:06 > 0:13:10- We had a slight hiccup with the rice pudding split. - Rice pudding split?
0:13:10 > 0:13:14Don't know what happened there, but we're under a bit of pressure now.
0:13:14 > 0:13:17- What milk did you put in? - I think it's full fat in there.
0:13:17 > 0:13:23- Just seems to have...don't know. - Split.- Yeah.
0:13:23 > 0:13:25So have you got time to get it right?
0:13:25 > 0:13:26- Yeah.- Yeah.
0:13:26 > 0:13:30We'll make time, Nigel. Don't you worry about that, mate.
0:13:30 > 0:13:36He must have tried the dish but somehow or other, maybe the heat of the day, the pressure's enough.
0:13:36 > 0:13:39Pressure makes you do funny old things.
0:13:39 > 0:13:43He knows he has to deliver his dessert to get through to the judges.
0:13:43 > 0:13:47Steph seems flustered by the amount she still needs to do.
0:13:47 > 0:13:50After caramelizing rhubarb in amber liquor,
0:13:50 > 0:13:56she quickly makes her parkin crumbs, but she still has to complete her rhubarb curd and rhubarb fool.
0:13:56 > 0:13:58Do you want anything doing for five minutes?
0:13:58 > 0:14:02I'm just waiting for my crumble. Seriously.
0:14:02 > 0:14:08The only chef who seems relaxed is Tim who's finishing off his ice-cream.
0:14:08 > 0:14:11It's the last thing he needs to do before cooking his crumble.
0:14:11 > 0:14:18This is his final chance to impress Nigel and he's feeling confident.
0:14:18 > 0:14:20Having seen their dishes
0:14:20 > 0:14:24I'm more than happy with my crumble.
0:14:24 > 0:14:27It's going to be the winner.
0:14:27 > 0:14:32Andrew's still having problems with his rice pudding and for the second time the milk has curdled.
0:14:32 > 0:14:34It's done it again.
0:14:34 > 0:14:36It's gone again.
0:14:36 > 0:14:38It's gone again.
0:14:38 > 0:14:40Are you putting elderflower in there?
0:14:40 > 0:14:42Yes. A splash of elderflower in.
0:14:42 > 0:14:45Must be the elderflower that's turning it.
0:14:48 > 0:14:51- Citric acid.- Uh?- Citric acid. - That's what's doing it, yeah.
0:14:51 > 0:14:54Put it in the end.
0:14:54 > 0:14:57Put that right in at the end, wouldn't you?
0:14:57 > 0:15:00The man of his stature, I would've thought,
0:15:00 > 0:15:03he's putting cordial in which has got citric acid,
0:15:03 > 0:15:06I thought he might have known it would have split the milk.
0:15:06 > 0:15:09So the pressure must be on his shoulders now.
0:15:09 > 0:15:14Is he executing his dishes to the best of his ability? I don't know.
0:15:14 > 0:15:18This could be just the break that Tim needs to beat Andrew's score today.
0:15:18 > 0:15:25His is the first dish to be tasted and as he puts the last minute finishing touches to his apple
0:15:25 > 0:15:29and gooseberry crumble, he's hoping his homely dessert will be enough
0:15:29 > 0:15:31to put him before the judges.
0:15:35 > 0:15:38Gooseberry and apple crumble.
0:15:38 > 0:15:40Elderflower jelly.
0:15:40 > 0:15:43Custard and toffee ice-cream.
0:15:43 > 0:15:47We're going to put it in the bowl, start digging.
0:15:47 > 0:15:50- Go for it, go for it, makes no difference.- OK.
0:15:50 > 0:15:52It's a very safe dish that I've done.
0:15:52 > 0:15:56I'm completely aware of that but it's a fantastic dish.
0:15:56 > 0:16:01It's a little bit jelly and ice-cream and it's a little bit crumble and custard.
0:16:01 > 0:16:04So it's all there.
0:16:04 > 0:16:09Well, it's all done to now eating it and the flavours and does everything go together?
0:16:09 > 0:16:13- Shall we go and have a try? - Yeah.- Come on then. Let's go.
0:16:15 > 0:16:22And for you, enough va-va-voom, enough spectacle for the people's banquet?
0:16:22 > 0:16:28I think if this was delivered to the people's banquet, I think they'd be happy with that.
0:16:28 > 0:16:31I think it's everybody's sort of food, Nigel.
0:16:32 > 0:16:36- That's lovely. - I like gooseberry crumble. - Yeah. Me, too.
0:16:36 > 0:16:40- Thoughts?- Great combination of flavours, there.
0:16:40 > 0:16:44And elderflower jelly, is that coming through enough for you?
0:16:44 > 0:16:48I don't want it to be, elderflower can be very overpowering.
0:16:48 > 0:16:51Too much elderflower? It's very cordially, isn't it?
0:16:51 > 0:16:56Has this dessert delivered for you enough to get you through to the judges?
0:16:56 > 0:17:03- I certainly think this dessert has delivered on flavour, and presentation as well.
0:17:03 > 0:17:07It's a crowd-pleaser but is it a crowd-exciter?
0:17:07 > 0:17:09I'm not sure if it, I don't know.
0:17:11 > 0:17:13It's been an incredibly tough week
0:17:13 > 0:17:19but I really feel that the dessert course has been my strongest dish,
0:17:19 > 0:17:21so who knows, who knows?
0:17:21 > 0:17:24Next to face Nigel is Andrew.
0:17:24 > 0:17:28He puts the final flourishes to his rhubarb jelly and custard,
0:17:28 > 0:17:33pours out his rhubarb schnapps and drizzles syrup over his filled Yorkshire puddings.
0:17:33 > 0:17:37Has he done enough to make sure that he will be one of the chefs
0:17:37 > 0:17:40going through to face the judges tomorrow?
0:17:42 > 0:17:45Celebration of Yorkshire rhubarb.
0:17:45 > 0:17:46Absolutely.
0:17:46 > 0:17:49Happy with that?
0:17:49 > 0:17:52Yeah, it's all right. It's come out well in the end.
0:17:52 > 0:17:55Yes. Can we divide everything up?
0:17:55 > 0:18:02At the top we've got the rhubarb jelly and custard, with blood orange.
0:18:02 > 0:18:06The little Yorkshire puddings. The pistachio.
0:18:06 > 0:18:10OK. The little glass of the old schnapps.
0:18:10 > 0:18:12Shall we put two of those on?
0:18:12 > 0:18:17And then, um, a little rice pudding. the old, yeah...
0:18:17 > 0:18:21- Been a lot of work gone into that rice pudding, Andrew.- Exactly.
0:18:21 > 0:18:23OK. Shall we go and have a little try then?
0:18:26 > 0:18:28So the big question is, is that a dish
0:18:28 > 0:18:33that you think is good enough and spectacular enough in presentation
0:18:33 > 0:18:36to be at the people's banquet?
0:18:36 > 0:18:42You've got the spectacle of the height of the stand. And the individual flavours.
0:18:42 > 0:18:46So again, I've always tried to concentrate on something for everybody.
0:18:46 > 0:18:51People have all got different tastes, so they can have a taste of individual things.
0:18:51 > 0:18:54What do you eat first?
0:18:54 > 0:18:56I don't know.
0:18:56 > 0:18:58I think I'll start with this.
0:19:02 > 0:19:07If you think of like the French sort of profiterole, clafoutis, that sort of thing.
0:19:07 > 0:19:10It's not dissimilar to that, the ingredients.
0:19:10 > 0:19:14I'm going to try the rice pudding cos you had a nightmare with that.
0:19:14 > 0:19:18But the rice is ever so slightly undercooked, isn't it, do you not think?
0:19:18 > 0:19:21- A bit chalky?- Well, we had a few hiccups obviously,
0:19:21 > 0:19:25that put me slightly out of my stride, but I can do it better
0:19:25 > 0:19:28but it's there or thereabouts, just needs tweaking a little bit
0:19:28 > 0:19:33but I think it would be with those tweaks and not having the hiccups,
0:19:33 > 0:19:36would make it through to the people's banquet.
0:19:36 > 0:19:40I think something like that coming out after the dessert,
0:19:40 > 0:19:44with the Yorkshire puddings and what have you, and the shot, perfect.
0:19:44 > 0:19:48- But as a...- Main event. - ..main-event dessert,
0:19:48 > 0:19:52I don't know. I am a little bit underwhelmed, to be honest.
0:19:54 > 0:19:57Just come back from Nigel.
0:19:57 > 0:19:58Clean plate.
0:19:58 > 0:20:01Perfectly good sign and then hopefully good points.
0:20:03 > 0:20:10Stephanie is last to the pass and her rivals can't wait for her to reveal her Yorkshire mess.
0:20:15 > 0:20:19She plates up the individual elements but much to the bemusement
0:20:19 > 0:20:23of Andrew and Tim, she doesn't stop there.
0:20:25 > 0:20:30This is a rhubarb syrup. We've got some rhubarb curd.
0:20:31 > 0:20:34Then we've got some rhubarb gel.
0:20:34 > 0:20:42Next, we've got some flambeed rhubarb sticks in an amber liquor.
0:20:48 > 0:20:51Ginger parkin
0:20:51 > 0:20:57which adds a nice hot kick to the dish. That's rhubarb jelly.
0:20:57 > 0:21:02And last but not least, this is the meringue layers
0:21:02 > 0:21:06with rhubarb set in a ginger beer jelly.
0:21:06 > 0:21:09And then some rhubarb wafers on the top.
0:21:09 > 0:21:15- And then just have to ask you to dive in, chaps.- Dig in.
0:21:15 > 0:21:21Stephanie, it's got to be a first this, hasn't it? A dessert of this stature.
0:21:21 > 0:21:26- Right, well, bravo.- Yes, Nigel, I'll be known as the girl who threw the dessert on the table.
0:21:26 > 0:21:29- Absolutely.- Bravo.
0:21:29 > 0:21:34Is the reaction from her fellow chefs what she was expecting?
0:21:34 > 0:21:39So, Stephanie, enlighten me. How are we tasting this? Do I roll it up?
0:21:39 > 0:21:44Hopefully you don't feel like rolling it up but I think the best thing to do is to just
0:21:44 > 0:21:47dive in.
0:21:47 > 0:21:52Yeah. Maybe for yourself, Nigel, a plate might be an idea.
0:21:52 > 0:21:57This dish is a risk-taker, isn't it?
0:21:57 > 0:22:04If you like it, it's great. If you don't, you're going to hate it. I need some of that parkin.
0:22:04 > 0:22:06You know, it's a sharing dish.
0:22:06 > 0:22:09It's taking sharing to the cliff edge, I think, really.
0:22:09 > 0:22:12But if this dish has fallen over the cliff,
0:22:12 > 0:22:17Steph's risk-taking may have ended her chances in the competition.
0:22:18 > 0:22:20I think,
0:22:20 > 0:22:22on all counts,
0:22:22 > 0:22:24we're all a little bit speechless.
0:22:24 > 0:22:27How do you feel?
0:22:27 > 0:22:31That's good, to create a reaction like that.
0:22:31 > 0:22:33It's got to be a good thing.
0:22:33 > 0:22:38Well, Tim, what do you think to that? I know my kids'd love it.
0:22:38 > 0:22:41It's either very, very clever,
0:22:41 > 0:22:43or she's lost the plot!
0:22:50 > 0:22:56Are you happy with the harmony of the dish, there's nothing overpowering, it's working for you?
0:22:56 > 0:22:58I feel it does, yeah. I feel it does.
0:22:58 > 0:23:02I'm absolutely speechless, completely and utterly speechless.
0:23:02 > 0:23:05I don't like this at all.
0:23:05 > 0:23:12From a flavour point-of-view, I'm really happy with the rhubarb in the ginger beer.
0:23:12 > 0:23:14That feels good to me.
0:23:14 > 0:23:18The parkin is nice, nicely done.
0:23:18 > 0:23:21And I think the meringue really adds a nice sweetness.
0:23:21 > 0:23:26People's banquet, do they want to eat off a tablecloth?
0:23:26 > 0:23:28It's getting it off the table,
0:23:28 > 0:23:30isn't it, really?
0:23:30 > 0:23:33It's quite funny eating off the table.
0:23:33 > 0:23:38I've never really eaten, well, I probably have when I've had one or two drinks, not before.
0:23:38 > 0:23:41Is it the right dessert for the people's banquet?
0:23:43 > 0:23:46I'd like to think so.
0:23:46 > 0:23:52If that was on a plate, Andrew, she'd walk it.
0:23:52 > 0:23:55I think the way of serving it,
0:23:55 > 0:23:59if that is acceptable, I think it is the right dessert.
0:23:59 > 0:24:05If that is not acceptable for whatever reason, I feel it should go to somebody else.
0:24:07 > 0:24:11You can either be laughed out the door or you can succeed.
0:24:11 > 0:24:16And at this moment in time, it felt like a success.
0:24:16 > 0:24:21To get the chefs silenced, that's good, surely?
0:24:21 > 0:24:24But it's not what Stephanie thinks that matters.
0:24:24 > 0:24:31Now, there's only one opinion that counts. Nigel's scores will decide which chef is going home today.
0:24:31 > 0:24:36I'm a little bit excited. I really want to go on to the judges' chamber.
0:24:36 > 0:24:39We're just waiting for the points.
0:24:40 > 0:24:43My last chance there to get any points. Nigel had a smile on his face.
0:24:43 > 0:24:48He cleared the plate so we've gathered a few points and we'll be through to see the judges.
0:24:48 > 0:24:52I've had sleepless nights worrying about serving a dish like this.
0:24:52 > 0:24:54I feel the dessert was a success.
0:25:05 > 0:25:07- Hi, guys.- Nigel.
0:25:08 > 0:25:11Tim, I'm going to start with you.
0:25:13 > 0:25:15A good solid crumble.
0:25:15 > 0:25:16Very good ice-cream.
0:25:16 > 0:25:19Didn't get the jelly. Didn't think it really worked.
0:25:19 > 0:25:23And for me, a crumble needs more crumble.
0:25:26 > 0:25:30Andrew, a celebration of rhubarb and custard.
0:25:30 > 0:25:34You had difficulty with the rice pudding, it was undercooked.
0:25:34 > 0:25:38Presentation was quite flamboyant, but needed a bit more detail in there.
0:25:40 > 0:25:46Stephanie, your Yorkshire mess,
0:25:46 > 0:25:47I love the ambition.
0:25:49 > 0:25:53It was daring. On the slight negative,
0:25:53 > 0:25:57presentation is open to interpretation is what I would say.
0:25:57 > 0:25:59Yeah.
0:25:59 > 0:26:02So I sit a bit on the fence with that.
0:26:04 > 0:26:09So with a score of eight for the dessert,
0:26:09 > 0:26:13making them the chef with the highest total score
0:26:16 > 0:26:19across the week is...
0:26:25 > 0:26:27Steph.
0:26:30 > 0:26:33So congratulations, Steph.
0:26:33 > 0:26:36You'll be cooking a menu tomorrow for the judges.
0:26:38 > 0:26:45But that leaves two of you and there's only a point between you at this stage.
0:26:49 > 0:26:55Well, I can announce that I gave Andrew with your celebration of rhubarb and custard...
0:26:57 > 0:26:59..seven points.
0:27:01 > 0:27:03And Tim...
0:27:05 > 0:27:08..with your gooseberry and apple crumble,
0:27:08 > 0:27:10I gave...
0:27:10 > 0:27:12six points.
0:27:14 > 0:27:19Which means, with your total, Andrew, you will be the second chef going through
0:27:19 > 0:27:21to the judges tomorrow.
0:27:21 > 0:27:26Well done and congratulations. And to you, Tim, commiserations
0:27:26 > 0:27:30cos it's always tough when somebody has to leave us at this stage.
0:27:30 > 0:27:33But well done and I wish you much success.
0:27:33 > 0:27:35- Thank you.- Cheers, Nigel.
0:27:35 > 0:27:39- Well done.- Well done. - Well done, Steph. Excellent.
0:27:39 > 0:27:41Commiserations, pal.
0:27:41 > 0:27:44So Stephanie's spectacular gamble has paid off
0:27:44 > 0:27:48and she and Andrew will be cooking for the judges tomorrow.
0:27:48 > 0:27:51Tim must now leave the competition.
0:27:51 > 0:27:57Totally gutted but two cracking representations for the North East
0:27:57 > 0:27:59in Stephanie and Andrew and I wish them all the best
0:27:59 > 0:28:01because tomorrow is a very very hard day.
0:28:01 > 0:28:04I need to up my game a bit, I think.
0:28:04 > 0:28:10I'm still confident with the dishes. I'm just going to go for it and make sure they're precise, spot on.
0:28:10 > 0:28:15At the beginning of the week, I wasn't feeling confident and I think now it's fired me up.
0:28:15 > 0:28:18I want to get in there and get on with it now.
0:28:18 > 0:28:22Steph and Andrew will have to cook their entire menu tomorrow
0:28:22 > 0:28:25and they'll expect nothing but perfection.
0:28:25 > 0:28:29If you're going to do this, there has to be warmth and love to it.
0:28:29 > 0:28:33I can't feel any love from this dish. I am not feeling the love.
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