0:00:02 > 0:00:06It's D-Day for three of Scotland's most talented chefs.
0:00:06 > 0:00:07Now it's showtime!
0:00:07 > 0:00:09Alan Murchison,
0:00:09 > 0:00:10Mark Greenaway
0:00:10 > 0:00:12and Colin Buchan.
0:00:12 > 0:00:15All week, they've been locked in battle.
0:00:15 > 0:00:18My job isn't to make you feel better, my job is to beat you.
0:00:18 > 0:00:23For a once-in-a-lifetime opportunity to cook at a dazzling Olympic feast.
0:00:24 > 0:00:26Yesterday, Colin snatched a surprise victory
0:00:26 > 0:00:28with a risky offal main course.
0:00:28 > 0:00:29Tongue and cheek.
0:00:29 > 0:00:31Everybody likes a bit of tongue and cheek.
0:00:31 > 0:00:34Ramping on the pressure on race leader, Alan.
0:00:34 > 0:00:35Fire!
0:00:35 > 0:00:38The young pretender snapping at your heels.
0:00:39 > 0:00:43Today, it's the dessert, and Alan's gunning for the opposition.
0:00:43 > 0:00:45But beetroot cake's supposed to come out red.
0:00:45 > 0:00:48But takes his eye off the ball with his own dish.
0:00:48 > 0:00:53- These are the worst ones I've done. - Really?- Ever?- Ever. Ever!
0:01:04 > 0:01:07This year's competitors are taking inspiration
0:01:07 > 0:01:09from our record-breaking Olympians.
0:01:11 > 0:01:14They're pushing themselves to their physical and mental limits.
0:01:14 > 0:01:15Good, much better.
0:01:15 > 0:01:18In a bid to create awe-inspiring dishes
0:01:18 > 0:01:20worthy of our world-class athletes.
0:01:20 > 0:01:22One of the best desserts I've had, that.
0:01:23 > 0:01:26Watching their every move is a formidable veteran of the competition
0:01:26 > 0:01:30who'll accept nothing short of ground-breaking brilliance.
0:01:31 > 0:01:34It's Jeremy Lee.
0:01:34 > 0:01:37Ultimately, what we really want is something that tastes
0:01:37 > 0:01:38absolutely fantastic.
0:01:38 > 0:01:40They'll need to pick up their ante.
0:01:40 > 0:01:42But for one of them it will be all over,
0:01:42 > 0:01:45and with the scoring so close, no-one is safe.
0:01:46 > 0:01:48OK, guys, last course. Who's going to go through?
0:01:48 > 0:01:50I've got a bit of a mountain to climb,
0:01:50 > 0:01:53but at the same time, these guys can't afford to make a mistake.
0:01:53 > 0:01:55Yeah, I'd agree with that, yeah.
0:01:55 > 0:01:58I think it's still a tough call. The competition's not over yet.
0:01:58 > 0:02:02- See who can deliver at the end of the day.- It's all about delivery here.
0:02:02 > 0:02:03- Very much so.- Certainly is.
0:02:08 > 0:02:12Newcomer Colin Buchan's hoping his mix of classical cooking
0:02:12 > 0:02:15and new flavour combinations will bag him gold.
0:02:15 > 0:02:17But is he playing it too safe?
0:02:17 > 0:02:20I think it would be stupid to take your eye off this course,
0:02:20 > 0:02:23because it could easily lose you points and send you home.
0:02:23 > 0:02:25- I'll see you guys in there. - Good luck.
0:02:27 > 0:02:29Hello, Colin, how are you today?
0:02:29 > 0:02:32A bit tired after a busy, hectic week.
0:02:32 > 0:02:34You do have a lot of vegetables in here.
0:02:34 > 0:02:35What are you going to make for your dessert?
0:02:35 > 0:02:40Today I'm going to do a chocolate mousse, beetroot cake,
0:02:40 > 0:02:41fennel ice cream and that is it.
0:02:41 > 0:02:43Short and sweet.
0:02:43 > 0:02:46Now you know that Mr Murchison previously made a carrot cake
0:02:46 > 0:02:48for Scotland and now we're having a beetroot cake.
0:02:48 > 0:02:49I'm making a beetroot cake.
0:02:49 > 0:02:51I thought I'd do something a bit different,
0:02:51 > 0:02:53something hopefully that's not been done before.
0:02:53 > 0:02:55But this idea of how you get the gold medal,
0:02:55 > 0:02:58that extra little something that gives you the Olympic...
0:02:59 > 0:03:01- Yeah, the final push.- What's that?
0:03:01 > 0:03:04I think I've done so much research for this dish, tried it,
0:03:04 > 0:03:08practised it, and I think all the flavours just work so well together.
0:03:08 > 0:03:11How desperately do you want to remain second,
0:03:11 > 0:03:13if not even push into first?
0:03:13 > 0:03:17It would be an absolute honour, but at the moment anything could happen.
0:03:17 > 0:03:20Big risks involved and we'll just see how the day ends.
0:03:20 > 0:03:24Colin's out to break culinary ground with his vegetable-inspired dessert
0:03:24 > 0:03:26of beetroot, fennel and chocolate.
0:03:26 > 0:03:29- But is it a trail-blazer? - A lovely sounding dessert.
0:03:29 > 0:03:31Beetroot cake, fennel ice cream,
0:03:31 > 0:03:34but the actual brief is to do something unique
0:03:34 > 0:03:35and break boundaries,
0:03:35 > 0:03:40and I worry that this pudding may not deliver on that front.
0:03:40 > 0:03:43Next up is ambitious molecular chef Mark Greenaway,
0:03:43 > 0:03:46trailing in third place all week,
0:03:46 > 0:03:48he's yet to light his Olympic torch.
0:03:48 > 0:03:50But he's got a trump card up his sleeve.
0:03:50 > 0:03:52I'm a ex-pastry chef,
0:03:52 > 0:03:55so I've got a lot of experience and I'm confident with my dessert.
0:03:55 > 0:03:57It is my strongest dish.
0:03:58 > 0:04:01- Strawberries! - You do like strawberries, don't you?
0:04:01 > 0:04:03Love strawberries.
0:04:03 > 0:04:05I'm going to do a strawberry and raspberry Eton Mess.
0:04:05 > 0:04:10So what's different about your Eton Mess? What's up your sleeve?
0:04:10 > 0:04:12It's a modern version, although I have kept it
0:04:12 > 0:04:14very, very true to its original.
0:04:14 > 0:04:18You've got strawberries, cream, meringue, a few other bits.
0:04:18 > 0:04:22- A few other bits? - We're doing raspberry cells.
0:04:22 > 0:04:26So we're going to freeze the raspberries, smash them up and you'll eat them frozen.
0:04:26 > 0:04:29So it will be like the purest raspberry sorbet you've ever eaten.
0:04:29 > 0:04:31So this is going to deliver on flavour and presentation?
0:04:31 > 0:04:33It's all about flavour.
0:04:33 > 0:04:38It is strawberry, strawberry, strawberry with a hint of raspberry and hopefully this is the dish
0:04:38 > 0:04:42that pushes me over the line to get something from the judges.
0:04:42 > 0:04:44Mark's exploiting his pastry skills
0:04:44 > 0:04:49in a bid to blast classic Eton Mess into the 21st century.
0:04:49 > 0:04:50But is it enough?
0:04:51 > 0:04:55Eton Mess, lots of techniques, but very familiar, very classic.
0:04:55 > 0:04:59So it will have to be exceptional for him to really pull it out the bag.
0:05:00 > 0:05:02Currently in first place
0:05:02 > 0:05:05is third-time competitor Alan Murchison.
0:05:05 > 0:05:09This year he's out to win, but he's not to cross the finish line yet.
0:05:09 > 0:05:13If my dessert is delivered the way I want it to be,
0:05:13 > 0:05:14it's going to be a huge success.
0:05:14 > 0:05:17I'll be cooking for the judges. If anything's wrong, I'm going home.
0:05:18 > 0:05:20Ah!
0:05:20 > 0:05:25Last, but oh-so-not least. What are you going to cook today?
0:05:25 > 0:05:28The title of my dessert is "Going for Gold".
0:05:28 > 0:05:30It is chocolate, coffee, caramel.
0:05:30 > 0:05:34I like to think I've got classic flavours and there's going to be a dash of innovation.
0:05:34 > 0:05:35What's ground-breaking about this?
0:05:35 > 0:05:38I've got some interesting ingredients.
0:05:38 > 0:05:42I've got some green coffee, which is a healthy coffee, high in anti-oxidant.
0:05:42 > 0:05:44Green instant coffee?
0:05:44 > 0:05:48This chocolate is a chocolate that's actually been produced
0:05:48 > 0:05:50to retain its vitamins and nutrients,
0:05:50 > 0:05:53so it's actually a healthy chocolate.
0:05:53 > 0:05:55- I've got my hands full today. - You certainly have.
0:05:55 > 0:05:56Boys, how do you feel about this?
0:05:56 > 0:05:59Just listening to Alan there, he's saying its healthy
0:05:59 > 0:06:03and I'm trying to think where all the health aspects are.
0:06:03 > 0:06:07I've gone healthy, I've got vegetables in mine.
0:06:07 > 0:06:12- I'm trying to see if there's any fruit in there.- Olives.- Olives?
0:06:12 > 0:06:16- Vegetable, isn't it? - You kept that very quiet.- Yeah, yeah.
0:06:16 > 0:06:17What are you doing with the olives?
0:06:17 > 0:06:20They just found their way into the box.
0:06:20 > 0:06:22Is that the secret weapon to your dessert?
0:06:24 > 0:06:27Alan's literally going for gold with his chocolate, caramel
0:06:27 > 0:06:32and coffee medal, but it is a stroke of genius or a step too far?
0:06:32 > 0:06:35Well, I'd be very surprised if Alan was not going for gold.
0:06:35 > 0:06:39The sweat will be on his brow because he desperately wants to win.
0:06:39 > 0:06:42But a jar of instant coffee, a jar of olives? That's quite weird.
0:06:42 > 0:06:45I'm curious to see what he's going to pull out the hat this time.
0:06:45 > 0:06:50Do you two share Mark's background as senior pastry chef?
0:06:50 > 0:06:53Well, you never mentioned anything about that.
0:06:53 > 0:06:56To be honest, it was a long time ago. I've forgotten a lot.
0:06:58 > 0:07:01Yeah. It was a long time ago, boys, that's all I'm saying.
0:07:07 > 0:07:09Today, there's no prize for coming third.
0:07:09 > 0:07:10And with the scoring so tight
0:07:10 > 0:07:14the chefs waste no time sizing up the competition.
0:07:14 > 0:07:17Chef Mark, where are the risks involved in your dish?
0:07:17 > 0:07:21Things setting, things freezing.
0:07:21 > 0:07:25A lot of risks there, Mark. By the sounds of things.
0:07:25 > 0:07:30Mark's got a pastry background, so it has to be perfect.
0:07:30 > 0:07:32Anything less, he's getting the bus home.
0:07:32 > 0:07:35And what's the risks with yours?
0:07:35 > 0:07:37If you don't like vegetables. Yeah, that's the risk.
0:07:37 > 0:07:40- I'm not the biggest fan of vegetables.- Yeah.
0:07:41 > 0:07:44I'm not sure the dish Colin's doing, one mistake from him,
0:07:44 > 0:07:47and it can all change. It's still all to play for.
0:07:47 > 0:07:50I can't let Mark overtake me on this course.
0:07:50 > 0:07:53I'm nearly there and I'd be very stupid if I let him beat me today.
0:07:53 > 0:07:56Alan's tempering his chocolate,
0:07:56 > 0:07:58a risky technique requiring precision timing.
0:07:58 > 0:08:00What about yours, Alan? What are your risks?
0:08:00 > 0:08:02All over the place, mate.
0:08:02 > 0:08:06- Really?- Fortune favours the brave. - That's what they say.
0:08:06 > 0:08:10This competition is going to be won or lost with my own effort.
0:08:10 > 0:08:13Nothing is going to divert my attention from my dish today.
0:08:13 > 0:08:15Nothing.
0:08:15 > 0:08:18So how does it feel to cook for the judges on a Friday?
0:08:18 > 0:08:20Why are you asking that question, Colin?
0:08:20 > 0:08:23Are you fancying your chances for the judge's chamber tomorrow?
0:08:23 > 0:08:25Coming this far I don't want to have failure, Alan, you know?
0:08:25 > 0:08:29- It's a bit ahead of yourself, if you ask me.- No, not at all.
0:08:29 > 0:08:31We've got our pastry chef there watching you, mate.
0:08:31 > 0:08:34Still a long way to go, boys, still a long way to go.
0:08:34 > 0:08:37What? A long way home, Mark, or a long way in the competition?
0:08:39 > 0:08:41Determined to stay at the front of the pack,
0:08:41 > 0:08:44Alan's kept his Going for Gold dessert under wraps,
0:08:44 > 0:08:47but his game plan is starting to reveal itself.
0:08:48 > 0:08:51Is this a medal I see before me in the making?
0:08:51 > 0:08:53Am I seeing a crest at the bottom of this?
0:08:53 > 0:08:56No!
0:08:56 > 0:08:58No! Why did you do that?
0:08:58 > 0:09:00Because I want to win, mate.
0:09:00 > 0:09:04The brief says, you have to cook food worthy of a gold medal.
0:09:05 > 0:09:06Take it literally.
0:09:06 > 0:09:09Everything he's making today has something secret in it.
0:09:09 > 0:09:12It's like, "Wow, is there's nothing you have not thought of?"
0:09:12 > 0:09:15And is there nothing you're going to leave to chance to excel,
0:09:15 > 0:09:19and, oh my word, you've actually minted your own medal.
0:09:20 > 0:09:22Mark's sprinting ahead.
0:09:22 > 0:09:25He's made his Chantilly cream and a strawberry puree
0:09:25 > 0:09:28which he'll transform into four different elements
0:09:28 > 0:09:30for his modern Eton Mess.
0:09:31 > 0:09:32How are you doing, lovey?
0:09:32 > 0:09:36I am doing frozen strawberry espuma to go with my Eton Mess.
0:09:36 > 0:09:39- Is this one of your magical techniques?- Yes.
0:09:39 > 0:09:42So I just need to let this set for half an hour in the fridge,
0:09:42 > 0:09:44and then I'll freeze it.
0:09:44 > 0:09:47And it will just end up being the lightest strawberry sorbet
0:09:47 > 0:09:49you've ever eaten.
0:09:49 > 0:09:51- A lot going on at the moment. - You're telling me.
0:09:51 > 0:09:55A lot of activity, a lot of heads down. Quite frantic.
0:09:55 > 0:10:01Furiously chopping and whisking, and spuming, and God knows what else.
0:10:01 > 0:10:04I've got a huge amount to do, and I'm going to do all I can
0:10:04 > 0:10:07to try and score as high as I can.
0:10:09 > 0:10:11Colin's making his fennel ice cream.
0:10:11 > 0:10:15He's hoping his tactic of combining vegetables with chocolate
0:10:15 > 0:10:17will tick the innovation box.
0:10:17 > 0:10:19- How are you, Colin? - I'm good thanks, Jeremy.
0:10:21 > 0:10:23My fennel infusing here for the fennel ice cream.
0:10:23 > 0:10:25There's quite a ferment of activity, isn't there?
0:10:25 > 0:10:28- A lot going on.- There is, yeah.
0:10:28 > 0:10:29Are you on track?
0:10:29 > 0:10:32Yes, the wheels are still intact, so hopefully they won't fall off.
0:10:32 > 0:10:34But I'm doing all right so far, Jeremy.
0:10:38 > 0:10:41A classical chef by nature, Colin was keen to bring out
0:10:41 > 0:10:46his radical side and experiment with more unusual flavour combinations.
0:10:46 > 0:10:48My strategy is to not replicate dishes I've done before.
0:10:48 > 0:10:51I want to try and come up with something original.
0:10:51 > 0:10:55Put a bit of fun in it, put a bit of my personality into the dish.
0:10:56 > 0:10:59He went to London's Belgravia to see William Curley,
0:10:59 > 0:11:01an award-winning chocolatier
0:11:01 > 0:11:04famed for his innovative chocolate creations.
0:11:06 > 0:11:08- Hello, Colin.- Good to see you, mate.
0:11:08 > 0:11:11I've brought some crazy ingredients and I'd be quite interested
0:11:11 > 0:11:14to see what your thoughts are about my ingredients.
0:11:14 > 0:11:17There's a little kitchen downstairs, so we can nip down there,
0:11:17 > 0:11:20- get the ingredients out and do a bit of shaking and baking. - OK, let's do it.
0:11:20 > 0:11:25A personal friend of Colin's, William loves working with unusual ingredients.
0:11:25 > 0:11:28But what will he make of Colin's ideas?
0:11:28 > 0:11:29This is what I brung here.
0:11:29 > 0:11:32- Some smoked butter. - We can do something with that.
0:11:32 > 0:11:35- That's interesting. What have we got here?- Golden beetroot.
0:11:35 > 0:11:37Some red beetroot. And some horseradish.
0:11:37 > 0:11:41A lot of people will think that's far-out, but you know, horseradish,
0:11:41 > 0:11:45we use wasabi in chocolate, so there's a synergy there.
0:11:45 > 0:11:47Time to start experimenting and to put Colin's flavour,
0:11:47 > 0:11:50combinations to the test.
0:11:50 > 0:11:54First into the chocolate melting pot, beetroot and horseradish.
0:11:54 > 0:11:55Oh, that's good.
0:11:55 > 0:11:58That horseradish is coming through quite strong, isn't it?
0:11:58 > 0:12:02Yeah. Yet you get that on the back of the tongue.
0:12:02 > 0:12:04The next magic ingredient is smoked butter.
0:12:05 > 0:12:08- That's amazing, that stuff.- It comes through straightaway, doesn't it?
0:12:08 > 0:12:09Wow!
0:12:09 > 0:12:11William can't resist throwing in
0:12:11 > 0:12:13some confectionery wizardry of his own.
0:12:14 > 0:12:17So, Colin, I've cooked down these tomatoes a bit earlier.
0:12:17 > 0:12:19- Tomatoes with chocolate? - What do you think?
0:12:19 > 0:12:23It's all about that William crazy. Go wild.
0:12:23 > 0:12:27- So the magic ingredient is going to be the Japanese black vinegar.- OK.
0:12:27 > 0:12:28That's really good, William. I like that.
0:12:28 > 0:12:31I can definitely put my little own take on that,
0:12:31 > 0:12:33and take something from it, definitely.
0:12:33 > 0:12:36- Good luck.- Thanks, mate. - No worries. Take care.
0:12:36 > 0:12:39He's bringing the chef's element into play which I think is quite clever.
0:12:39 > 0:12:42If spends time developing the flavours further,
0:12:42 > 0:12:44I think he's got something very special there.
0:12:45 > 0:12:47Not wanting to leave anything to chance,
0:12:47 > 0:12:50Colin's keen to try out his savoury chocolate
0:12:50 > 0:12:51on the unsuspecting public.
0:12:51 > 0:12:54Are they ground-breaking?
0:12:54 > 0:12:57First on trial is William's tomato and Japanese vinegar.
0:12:57 > 0:13:01- That's pretty nice, yeah. - That taste is a bit odd.
0:13:01 > 0:13:03What about the smoked butter?
0:13:03 > 0:13:05I don't know. That has a really odd finish.
0:13:05 > 0:13:10Is Colin's beetroot and horseradish chocolate worthy of Olympic gold?
0:13:10 > 0:13:12It tastes nice. I like that.
0:13:12 > 0:13:16It's something I like, but I can't work out what it is.
0:13:16 > 0:13:21The best element from today is definitely matching savoury with sweet.
0:13:21 > 0:13:23I think people want subtle flavours in chocolate.
0:13:23 > 0:13:27It's just getting that fine balance to get a perfect result.
0:13:27 > 0:13:28Mmm!
0:13:32 > 0:13:35Back in the kitchen, despite his experiments,
0:13:35 > 0:13:37Colin's gone for the safe option,
0:13:37 > 0:13:40making a plain chocolate mousse and a separate beetroot cake.
0:13:40 > 0:13:42Could this caution cost him?
0:13:44 > 0:13:47- Beetroot cake batter, by any chance? - Yes, it is. Lovely colour, that.
0:13:47 > 0:13:50Meanwhile, Mark is pushing Eton mess to the max.
0:13:50 > 0:13:51He's made a strawberry glace
0:13:51 > 0:13:55and gets on with another of the nine elements of his dish.
0:13:55 > 0:13:59Will these state-of-the-art techniques give him the edge?
0:13:59 > 0:14:01Another tray!
0:14:01 > 0:14:04Yeah, so this is the frozen espuma I was telling you about earlier.
0:14:04 > 0:14:08Strawberry juice with one sheet of gelatine
0:14:08 > 0:14:11and that's what's going to stabilise it before it freezes.
0:14:11 > 0:14:13Because otherwise it would just become liquid again.
0:14:13 > 0:14:16An awful lot of inventive stuff going on around here.
0:14:17 > 0:14:21I can't help feeling that it all hinges on this course,
0:14:21 > 0:14:22and they all want to win.
0:14:22 > 0:14:25So they have to up the ante considerably to say the least.
0:14:25 > 0:14:28You can cut the atmosphere in there with a knife. It's amazing.
0:14:28 > 0:14:31No-one's more desperate to win than Alan.
0:14:31 > 0:14:35He's cut out the cocoa nib base for his medals and is just about
0:14:35 > 0:14:40to add a very risky ingredient to the salted caramel filling.
0:14:40 > 0:14:42A lot going on here, my love? How are you? Ah, the olives.
0:14:42 > 0:14:45Is this your secret weapon?
0:14:45 > 0:14:50It's one of my many secret weapons. I'm taking a dare with olives.
0:14:50 > 0:14:53Now he's revealed his unique formula,
0:14:53 > 0:14:56the other chefs are keen to find out what his game plan is.
0:14:56 > 0:14:59Wow, he's just stirring caramel into some olives.
0:15:01 > 0:15:04A little bit grainy, is that?
0:15:04 > 0:15:06What you're getting in there is salt crystals.
0:15:06 > 0:15:08You think about sort of peanut brittle,
0:15:08 > 0:15:13what's the difference between salted peanuts and salted olives?
0:15:14 > 0:15:16Having gone to all this trouble, the olive, which shall
0:15:16 > 0:15:21we just say has quite a definite presence in this dish, and there's
0:15:21 > 0:15:24a vinegary tang to these olives which has me slightly alarmed.
0:15:24 > 0:15:26I'm not quite sure where he's going with this.
0:15:27 > 0:15:29Across the kitchen,
0:15:29 > 0:15:31Mark's also stretching himself to his absolute limit,
0:15:31 > 0:15:33using every technique in his armoury,
0:15:33 > 0:15:37he's not going down without a fight.
0:15:37 > 0:15:39I love that tray of something.
0:15:39 > 0:15:42Yes, this is strawberry custard jelly.
0:15:42 > 0:15:46So it's made in the same traditional way as you would a custard,
0:15:46 > 0:15:48and it's been set like a jelly.
0:15:48 > 0:15:51It's just another texture on the plate, but carrying the same flavour.
0:15:51 > 0:15:54It'll be interesting to see how many elements he's got
0:15:54 > 0:15:56and to see if it will be ground-breaking or not.
0:15:56 > 0:15:59Every time you turn round, Mark's got another layer of something
0:15:59 > 0:16:02going on a tray to be frozen or chilled or cooled.
0:16:02 > 0:16:05It's quite remarkable. They really are beasts unleashed in there.
0:16:07 > 0:16:11Mark is first two plate up and with so many elements to his dish,
0:16:11 > 0:16:13he's feeling the pressure.
0:16:13 > 0:16:17He's placed cubes of custard jelly, strawberries
0:16:17 > 0:16:18and Chantilly cream on the plate.
0:16:18 > 0:16:22He finishes with strawberry glace, frozen espuma,
0:16:22 > 0:16:23and a sprinkling of raspberry cells.
0:16:26 > 0:16:28Mark!
0:16:29 > 0:16:31A study in strawberry.
0:16:31 > 0:16:35- Eton Mess.- How are you feeling? - Good.- Alan, what do you reckon?
0:16:35 > 0:16:36Love the impact.
0:16:36 > 0:16:39Astonishing presentation.
0:16:39 > 0:16:42Yeah, the name speaks for itself. Eton mess, a lot going on there.
0:16:42 > 0:16:44You think it's a mess?
0:16:44 > 0:16:48It's an organised mess. A well-organised mess.
0:16:50 > 0:16:53Has Mark pulled it out of the bag at the 11th hour?
0:16:53 > 0:16:57Will his modern Eton Mess keep his Olympic dream alive?
0:16:57 > 0:16:59What's all is in this dish?
0:16:59 > 0:17:04So we have the frozen espuma, which is this bit here.
0:17:04 > 0:17:05Which is a frozen strawberry mousse.
0:17:08 > 0:17:11With no cream, so as soon as it hits your palate, it should disappear.
0:17:11 > 0:17:12It's just air.
0:17:14 > 0:17:17Frozen espuma is something I've certainly not had before.
0:17:17 > 0:17:19I like the frozen espuma.
0:17:19 > 0:17:20Very nice.
0:17:20 > 0:17:24It is beautiful texture on the strawberry jelly.
0:17:24 > 0:17:27And I actually like the frozen rasps.
0:17:27 > 0:17:30The strawberry custard jelly.
0:17:30 > 0:17:34And what do you think is the unique, boundary breaking
0:17:34 > 0:17:36quality of this dish?
0:17:36 > 0:17:39It's the different elements of the one ingredient that I've used.
0:17:39 > 0:17:42You know, the techniques are ground-breaking, innovative,
0:17:42 > 0:17:43pushing boundaries.
0:17:45 > 0:17:52- My only concern is it is sweet, sweet, sweet.- Yeah.
0:17:52 > 0:17:57I'm looking for some acidity to cut through that sweetness, for me.
0:17:57 > 0:18:01This dish is going to get him out of the danger zone in the competition?
0:18:01 > 0:18:03Well, Mark has got stronger every course
0:18:03 > 0:18:05and what he's done here is bold.
0:18:05 > 0:18:09Four dishes down. A few points to make up.
0:18:09 > 0:18:12Is this the dish that's going to make a difference for you?
0:18:12 > 0:18:15You know what? I think I've done enough. I think I have.
0:18:17 > 0:18:19So that's the end of another day.
0:18:19 > 0:18:23Jeremy, I think, again, didn't give much away, quite stony-faced.
0:18:23 > 0:18:27But I've done all I can do and I need to wait now on the scores,
0:18:27 > 0:18:29and hopefully I can get just enough
0:18:29 > 0:18:31to go into the judging chamber tomorrow.
0:18:33 > 0:18:35Next up to the pass is Colin.
0:18:36 > 0:18:40He paints the plate with beetroot reduction before revealing his cake,
0:18:40 > 0:18:43and the colour has caught Alan's attention.
0:18:43 > 0:18:46Is beetroot cake supposed to come out red?
0:18:46 > 0:18:48I was expecting fluorescent red beetroot cake.
0:18:48 > 0:18:50I've just gone for the flavour, you know.
0:18:50 > 0:18:53I wasn't out to have a red beetroot cake.
0:18:53 > 0:18:56Despite Alan's jibes, Colin's standing his ground.
0:18:56 > 0:18:58He adds a scoop of fennel ice-cream
0:18:58 > 0:19:02and chocolate mousse followed by a final flourish of beetroot tuile.
0:19:02 > 0:19:06That's it. My beetroot cake, fennel ice cream, chocolate mousse
0:19:06 > 0:19:09and beetroot tuile.
0:19:09 > 0:19:11- How are you feeling?- Yeah, it's tough. I'm glad it's over.
0:19:11 > 0:19:15- Alan, what do you think? - I was expecting pink.- Yep.
0:19:15 > 0:19:18But it's all about the taste, so I'm looking forward to it.
0:19:20 > 0:19:24Has Colin pushed the boundaries enough to secure a podium finish,
0:19:24 > 0:19:28or will his safe bet dessert scupper his Olympic hopes?
0:19:28 > 0:19:32It wasn't what I was expecting. I was expecting a study in purple.
0:19:32 > 0:19:35And I was expecting a shocking colour on it, and it's got neither.
0:19:35 > 0:19:39I do like this coral-like effect. What is this?
0:19:39 > 0:19:43This is the beetroot tuile, just to give it a different texture
0:19:43 > 0:19:47because obviously the rest of the elements are soft,
0:19:47 > 0:19:49so it gives it a little bit of crunch.
0:19:49 > 0:19:51Is there a bit of aniseed and there as well?
0:19:51 > 0:19:53A little bit of aniseed in the fennel ice cream.
0:19:53 > 0:19:55- And then the beetroot cake. - It went in red and came out blonde.
0:19:55 > 0:19:58I think it was just by roasting and cooking in an oven
0:19:58 > 0:20:00and obviously it changes colour.
0:20:00 > 0:20:03Hopefully it doesn't change the flavour and texture.
0:20:05 > 0:20:07Can I be honest?
0:20:07 > 0:20:08I can't taste the beetroot.
0:20:08 > 0:20:10Me, I'm disappointed.
0:20:11 > 0:20:13The chocolate mousse, I should have worked a bit firmer.
0:20:13 > 0:20:17A little bit disappointed in that chocolate mousse.
0:20:17 > 0:20:19- Why's that?- It's just a bit softer than I wanted.
0:20:19 > 0:20:21I needed it a bit more lighter.
0:20:22 > 0:20:23It's not set.
0:20:23 > 0:20:27It's not a mousse, it's more of a thick almost custard consistency.
0:20:28 > 0:20:32I think maybe his timings at some point have gone away with him.
0:20:32 > 0:20:33Pressure. That's pressure.
0:20:33 > 0:20:34I think so.
0:20:34 > 0:20:38And what do you think is the unique boundary breaking
0:20:38 > 0:20:39quality of this dish?
0:20:39 > 0:20:42I hope the flavour and the different elements
0:20:42 > 0:20:45and the fact I've used fennel and beetroot with the chocolate.
0:20:45 > 0:20:47And this quite bold move of taking vegetable in the dessert.
0:20:47 > 0:20:50You want to push your boundaries and do something a bit different,
0:20:50 > 0:20:53and I thought it would work, to be perfectly honest.
0:20:55 > 0:20:56Is it ground-breaking enough?
0:20:56 > 0:21:00- I don't think so, no. - I'm a little bit disappointed.
0:21:00 > 0:21:02I think he will be as well.
0:21:02 > 0:21:06So, just finished the final course of the competition
0:21:06 > 0:21:09and a little bit disappointed with the dessert.
0:21:09 > 0:21:11I could have made the chocolate mousse a little bit lighter,
0:21:11 > 0:21:14but hopefully my dessert will keep me in the competition
0:21:14 > 0:21:17and hopefully it would just give me that extra edge over Mark.
0:21:20 > 0:21:26Back to Alan and his Olympic gold medals are revealing their final secrets.
0:21:26 > 0:21:30Gold inside. Lots of treats!
0:21:30 > 0:21:33- What's that you're putting on top? - That is my green coffee mousse.
0:21:33 > 0:21:35Intriguing.
0:21:36 > 0:21:39But the attention to detail doesn't stop there.
0:21:39 > 0:21:43Next, he spreads white chocolate onto natural food colouring
0:21:43 > 0:21:45to make Olympic ribbons for his medals.
0:21:45 > 0:21:51Alan Murchison, a man possessed. Hell bent on winning. It's extraordinary.
0:21:51 > 0:21:53Is this somebody's pan here melting on the stove?
0:21:53 > 0:21:56- I don't mean to be leaving- BLEEP - behind me. Sorry, mate.
0:21:57 > 0:22:01They're the first signs of being under pressure, leaving things on the stove, Alan.
0:22:01 > 0:22:03- We're all under pressure today. - Nobody's safe.
0:22:03 > 0:22:08Time to plate up. Alan sprays the medals with edible gold.
0:22:08 > 0:22:12And carefully places on presentation boards.
0:22:12 > 0:22:16But with so many elements to get right, he's starting to crack.
0:22:16 > 0:22:18- These are the worst ones I've done. - Really? Ever?
0:22:18 > 0:22:20Ever. Ever!
0:22:20 > 0:22:23Finally, he's ready to serve his Going for Gold dessert,
0:22:23 > 0:22:26but is it a case of style over substance?
0:22:26 > 0:22:29A ground-breaking dessert, worthy of a gold medal.
0:22:29 > 0:22:31Attention to detail.
0:22:31 > 0:22:35Every simple Olympic medal is always served on a cushion. That's the way it's presented.
0:22:35 > 0:22:38- So the brief said food worthy of a gold medal.- Mark, what do you think?
0:22:38 > 0:22:42I cannot work this man out. That's all I'm going to say.
0:22:42 > 0:22:43I can't work him out.
0:22:44 > 0:22:48Alan's Going for Gold chocolate dessert looks the part,
0:22:48 > 0:22:50but will it deliver on flavour?
0:22:54 > 0:22:56Talk me through what's inside here.
0:22:56 > 0:23:00So you've got salted caramel with black olives.
0:23:00 > 0:23:04Coffee mousse and a grue de cacao tuile which is going to give you the bitterness.
0:23:08 > 0:23:10You can certainly taste the black olive, can't you?
0:23:13 > 0:23:17I'm going to be blunt and honest. The base is too thick.
0:23:17 > 0:23:20Yeah, just the thickness at the bottom.
0:23:20 > 0:23:22Because the rest of it's all delicate
0:23:22 > 0:23:25and then you get the bottom and it's a bit hard.
0:23:25 > 0:23:27Are there aspects of this that you might change or rethink?
0:23:27 > 0:23:30Slightly more mousse and slightly thinner tuile
0:23:30 > 0:23:33and I want that white chocolate to be very, very crispy.
0:23:33 > 0:23:35And what's this extraordinary colouring here?
0:23:35 > 0:23:38That's red and blue cocoa butter.
0:23:40 > 0:23:43For me, personally, I think it's a bit too sweet for me.
0:23:44 > 0:23:48This is very advanced confectionery, but is this ground-breaking?
0:23:48 > 0:23:51Presentation of it, I don't think you seen anything like that before.
0:23:51 > 0:23:53If that's not innovative, what is?
0:23:53 > 0:23:57I've actually studied the size of Olympic gold medals.
0:23:57 > 0:24:01They're all on average about 17mm across. It's 17mm across.
0:24:01 > 0:24:03So I think that detail is ground-breaking.
0:24:04 > 0:24:07Yeah, I hope it's enough. I hope it's enough.
0:24:07 > 0:24:09I'm reasonably happy with it.
0:24:11 > 0:24:15Should we give the gold medal a gold medal? I don't know.
0:24:15 > 0:24:18I think I'd give it a very strong silver.
0:24:20 > 0:24:22Just served dessert.
0:24:22 > 0:24:26OK presentation, white chocolate ribbon needs tidying up,
0:24:26 > 0:24:29but I'm confident with that dish having seen the guys' dishes today.
0:24:29 > 0:24:32I think it's probably enough to take me through to cook for the judges.
0:24:33 > 0:24:37Cooking complete, all they can do is anxiously await the results.
0:24:37 > 0:24:41So, guys, that's it. Are we happy? Happy with your dish, Alan?
0:24:41 > 0:24:45I'm content with it. I wouldn't say I was happy, I'm content with it.
0:24:45 > 0:24:47- What about you, guys?- Yeah, yeah.
0:24:47 > 0:24:49The dishes, some were stronger than others.
0:24:49 > 0:24:51Maybe time was against me a little bit, unfortunately.
0:24:51 > 0:24:54It's not been an easy week. It's definitely not been easy.
0:24:54 > 0:24:56- I think it's going to be close between you two boys.- You think?
0:24:56 > 0:25:01I think Colin, quite frankly, your dessert wasn't exactly what you were looking to achieve.
0:25:01 > 0:25:03So, I can't call this one. I don't know.
0:25:03 > 0:25:05I don't think any of us can call it.
0:25:07 > 0:25:10Alan, on 22 points, sounds confident.
0:25:10 > 0:25:15But only Jeremy can decide which two chefs will go through to cook for the judges tomorrow.
0:25:16 > 0:25:19Colin is in second place with 21 points.
0:25:19 > 0:25:22Mark is trailing three points behind with 18.
0:25:29 > 0:25:31The last dish is done. Menus complete.
0:25:33 > 0:25:35And for the desserts today, Mark.
0:25:38 > 0:25:42Your modern-day Eton mess, lots of lovely confectionery.
0:25:42 > 0:25:45Your frozen espuma, exceptional, lovely.
0:25:45 > 0:25:48And it worked and your jelly was delicious.
0:25:48 > 0:25:50Ultimately though, the dish was a bit too polite.
0:25:52 > 0:25:56Not quite ground-breaking, but for a dish to serve at a champion dinner,
0:25:56 > 0:25:59just a little short of the mark.
0:26:04 > 0:26:09Colin, your chocolate mousse, beetroot cake and fennel ice cream.
0:26:09 > 0:26:13The beetroot tuiles I loved. A little sheet of coral, very pretty.
0:26:13 > 0:26:15Fennel ice cream, bit powerful.
0:26:17 > 0:26:20And then the beetroot cake, curiously blonde in its appearance.
0:26:22 > 0:26:25Maybe more tea-time than dessert?
0:26:26 > 0:26:29And the chocolate mousse, as you know, not quite set.
0:26:32 > 0:26:36Alan's "Going for Gold". Wow, almost a category of its own.
0:26:36 > 0:26:38I've never encountered anything like it.
0:26:39 > 0:26:43Some very serious confectionery going on there.
0:26:44 > 0:26:45But I had a big problem with the olives.
0:26:47 > 0:26:49And that, along with the salt
0:26:49 > 0:26:53and the coffee overpowered all the other flavours going on in there.
0:26:53 > 0:26:56And I think the chocolate got completely lost, ironically.
0:26:59 > 0:27:01Without further ado, as you know,
0:27:01 > 0:27:04only two of you can go through tomorrow to the judge's chamber.
0:27:05 > 0:27:09And so, with a score of five for your dessert...
0:27:11 > 0:27:15Alan, congratulations, you'll be cooking for the judges tomorrow.
0:27:17 > 0:27:20And that leaves two chefs.
0:27:23 > 0:27:24Mark.
0:27:26 > 0:27:29I'm going to give you seven out of 10.
0:27:31 > 0:27:32And Colin...
0:27:36 > 0:27:38I'm going to give you five out of 10.
0:27:38 > 0:27:41Which means, Colin, you will be the second chef going through
0:27:41 > 0:27:44to the judge's chamber tomorrow.
0:27:44 > 0:27:48- Thank you.- Congratulations. Well done. Thank you.- Thank you.
0:27:48 > 0:27:52Congratulations. Well done. Congratulations. Well done.
0:27:52 > 0:27:55So Alan and Colin will be cooking for the judges tomorrow.
0:27:55 > 0:27:57Mark must sadly leave the competition.
0:27:57 > 0:28:00I'm obviously gutted not to be cooking for the judges.
0:28:00 > 0:28:03Unfortunately, there were two people that got in my way,
0:28:03 > 0:28:05and that's what the competition's all about.
0:28:06 > 0:28:09So I'm cooking for the judges tomorrow. Very excited.
0:28:09 > 0:28:10Tomorrow, for me,
0:28:10 > 0:28:14the only outcome has to be to go to the national final.
0:28:14 > 0:28:16I think I've got every chance of doing that.
0:28:17 > 0:28:22Tomorrow, the Scottish finalists are one step closer to cooking at the Olympic feast.
0:28:22 > 0:28:23Colin's on the attack.
0:28:23 > 0:28:27What is the point of doing simple, safe food? Retro food? What is the point of that?
0:28:27 > 0:28:28Ooh! Is that a little dig?
0:28:28 > 0:28:31And the judges get stuck in.
0:28:31 > 0:28:32I hate the look at this dish.
0:28:32 > 0:28:34He hasn't even eaten this!
0:28:35 > 0:28:38Subtitles by Red Bee Media Ltd