0:00:02 > 0:00:05It's crunch time here on Great British Menu
0:00:05 > 0:00:08for three of the central region's superstar chefs.
0:00:08 > 0:00:10Got my war paint on, I'm going for gold here.
0:00:10 > 0:00:12Trying anyway!
0:00:12 > 0:00:15Award-winning Daniel Clifford, daring Paul Foster
0:00:15 > 0:00:19and returning champion Aktar Islam are locked in battle
0:00:19 > 0:00:23for the chance to cook at a spectacular Olympic feast.
0:00:25 > 0:00:27Yesterday saw Daniel push himself to the absolute limit
0:00:27 > 0:00:29with a revolutionary take on roast chicken.
0:00:29 > 0:00:31Starting to think I've done too much.
0:00:31 > 0:00:34A risk that paid off with a perfect 10.
0:00:34 > 0:00:36I ain't going to mess around, mate. I almost started crying.
0:00:36 > 0:00:40Leaving last year's winner trailing behind with just six.
0:00:40 > 0:00:45I need a miracle so I think it's down into the kitchen on my knees
0:00:45 > 0:00:47and I'll have to pray like I've never prayed before.
0:00:47 > 0:00:52Today its dessert and Aktar can't afford any mistakes.
0:00:52 > 0:00:57As for setting fire to a sorbet, if he pulls that off, he's getting a 10.
0:00:57 > 0:01:01I won last year and I want to experience that again. This could make it or break it for me.
0:01:01 > 0:01:03- It's not working.- BLEEP.
0:01:14 > 0:01:17This year's challenge is to create awe-inspiring dishes
0:01:17 > 0:01:20that break new ground just like record-breaking Olympians
0:01:20 > 0:01:24and the chefs have had to push themselves to the absolute limit.
0:01:24 > 0:01:26I've practised and practised and practised
0:01:26 > 0:01:28and it's the hardest thing I've ever done.
0:01:28 > 0:01:31Forced to cook outside their comfort zones,
0:01:31 > 0:01:34the chefs have sought inspiration from world-class athletes
0:01:34 > 0:01:37who'll be guests of honour at the Olympic feast.
0:01:37 > 0:01:42Today's the chefs' last chance to impress two-time champion Glynn Purnell
0:01:42 > 0:01:45who knows winning never comes easy.
0:01:45 > 0:01:48This brief is really tough but it's asking for people to excel.
0:01:48 > 0:01:51Excel like an Olympian, so I'm looking for some fantastic puddings.
0:01:51 > 0:01:54One of these chefs will fall at the last hurdle today.
0:01:54 > 0:01:57So, last dish, then, guys. How are you feeling?
0:01:57 > 0:02:00To be honest, I'm going to go in and do my best and see what happens, really.
0:02:00 > 0:02:03Desserts is something none of us are that confident about.
0:02:03 > 0:02:05I'm not a pastry chef.
0:02:05 > 0:02:08That's not my strongest field so I've kept it to a level that I know
0:02:08 > 0:02:10I can consistently deliver.
0:02:10 > 0:02:12- Desserts you can go either way, really.- Yeah.
0:02:14 > 0:02:16Well in the lead with 28 points
0:02:16 > 0:02:20is two Michelin-starred heavyweight Daniel Clifford,
0:02:20 > 0:02:23who's tried and failed here twice before.
0:02:23 > 0:02:24He's held onto the top spot all week
0:02:24 > 0:02:27with risky twists on everyday ingredients
0:02:27 > 0:02:29and is riding high on yesterday's result.
0:02:31 > 0:02:35I knew the dish was good. I knew it was on the money, on the brief.
0:02:35 > 0:02:37I was worried about pulling it off.
0:02:37 > 0:02:40When I cut that chicken, I just thought to myself,
0:02:40 > 0:02:41"Yeah, you're the daddy."
0:02:43 > 0:02:47So, 10 yesterday. Got over the shock because I'm still in shock.
0:02:47 > 0:02:50- Emotional. Emotional, very proud. - So what are we doing?
0:02:52 > 0:02:55I'm doing a roulade of raspberry and fresh cream cheese
0:02:55 > 0:02:58flavoured with vanilla and tarragon.
0:02:58 > 0:03:02It's going to be rolled up, served between frozen and fresh.
0:03:02 > 0:03:05- Is it a daring desert?- It is.
0:03:05 > 0:03:07I think the wow factor is the elements on the plate.
0:03:07 > 0:03:09I think the tarragon can overpower it.
0:03:09 > 0:03:12- I think the amount you need to put in it is right. - Is this ground-breaking?
0:03:12 > 0:03:16It's ambitious because I've done some things I haven't seen before.
0:03:16 > 0:03:20If the techniques work, it's going to be harmony on a plate.
0:03:20 > 0:03:22If not, it's going to be a disaster.
0:03:23 > 0:03:27Daniel's aiming for the top again taking raspberries and tarragon
0:03:27 > 0:03:31to awe-inspiring heights in an extremely technical roulade.
0:03:31 > 0:03:35He's got a lot of ingredients. He's got tarragon which is really strong
0:03:35 > 0:03:37with white chocolate, raspberries.
0:03:37 > 0:03:39There are big flavours that could hamper his chances.
0:03:39 > 0:03:43Next up is newcomer Paul Foster with 21 points,
0:03:43 > 0:03:47whose daring techniques and unusual ingredients have kept him
0:03:47 > 0:03:51in second place all week and ahead of last year's champion -
0:03:51 > 0:03:52a lead he needs to hang onto today.
0:03:52 > 0:03:55I've got a cushion but it doesn't mean I can sit down.
0:03:55 > 0:03:57Aktar's four points behind.
0:03:57 > 0:03:59All it takes is for me to drop a couple and him to gain a few
0:03:59 > 0:04:02and then it's really tight.
0:04:02 > 0:04:07- Happy?- Yeah, happy, excited, nervous. - You're not in the final yet.- No.
0:04:07 > 0:04:10So we've still got a lot of pressure on the pudding so what are we cooking today?
0:04:10 > 0:04:12OK.
0:04:12 > 0:04:16Whipped sea buckthorn with Yorkshire rhubarb, pistachios, puffed rice,
0:04:16 > 0:04:18finished with a ginger syrup.
0:04:18 > 0:04:22OK. These little babies haven't done that well in the past, have they?
0:04:22 > 0:04:26The judges slated them last time but I'm a massive fan of sea buckthorn.
0:04:26 > 0:04:29I want to do my take on it and hopefully,
0:04:29 > 0:04:32if I get through to the judges, they'll see how good it can be.
0:04:32 > 0:04:35One, it's ambitious because you're using an ingredient that's been slated before.
0:04:35 > 0:04:38What about the construction - is that an ambitious thing as well?
0:04:38 > 0:04:42It is, yeah. It's a unique ingredient served in a unique way.
0:04:42 > 0:04:45- Unique and a risk. - You know I like taking risks.
0:04:45 > 0:04:50Paul's taking a massive gamble with a previously failed ingredient,
0:04:50 > 0:04:53serving foraged sea buckthorn with Yorkshire rhubarb and crispy rice.
0:04:53 > 0:04:56Using sea buckthorn, Paul's taking the ultimate risk.
0:04:56 > 0:05:00It's been received very badly in the past so it could either
0:05:00 > 0:05:01put him straight into the final
0:05:01 > 0:05:04or leave him in a taxi on the way home.
0:05:04 > 0:05:09Trailing behind with 17 points is last year's champion Aktar Islam.
0:05:09 > 0:05:11He's had average scores all week
0:05:11 > 0:05:14and got just six points for his main course,
0:05:14 > 0:05:17but won't be throwing in the towel without a fight.
0:05:17 > 0:05:19I'm four points behind but that's no reason for me to give up.
0:05:19 > 0:05:21I'm going to cook my dessert
0:05:21 > 0:05:25and hope that I can try and make up those four points.
0:05:25 > 0:05:28DANIEL LAUGHS
0:05:28 > 0:05:33Got my war paint on. I'm going for gold here. I'm trying, anyway!
0:05:33 > 0:05:35Ready for a battle?
0:05:35 > 0:05:40Yeah, I'm going to, you know, give it 100%, have a bit of fun as well.
0:05:40 > 0:05:42So, tell us, then, what are we cooking?
0:05:42 > 0:05:45It's taking something simple, raspberries and chocolate.
0:05:45 > 0:05:49Madagascan, good-quality chocolate, and works so well with berries.
0:05:49 > 0:05:53- And there's some interesting... What's that, silk?- Silk gel.
0:05:53 > 0:05:56That goes into the sorbet, cos one of the problems,
0:05:56 > 0:05:59when you're serving things like ice creams and sorbets,
0:05:59 > 0:06:01you always worry about "Will it hold?"
0:06:01 > 0:06:05So, with this, it's actually so good you can catch it on fire,
0:06:05 > 0:06:07and it'll hold for a short period of time.
0:06:07 > 0:06:10- So you're going to set it on fire? - I'll put a little bit on there,
0:06:10 > 0:06:14just to, yeah. I've got jelly going as well, but the jelly itself,
0:06:14 > 0:06:18whipping it up again, so it's going to be a very light, airy jelly.
0:06:18 > 0:06:21There's a few interesting little colours. What's that, silver?
0:06:21 > 0:06:24Yeah, I've got to temper a bit of chocolate and get the gold,
0:06:24 > 0:06:25silver and bronze in there. You'll look at it
0:06:25 > 0:06:27and you'll think the Olympics.
0:06:27 > 0:06:30- So this is a progressive dish, then?- Yeah.
0:06:30 > 0:06:32Aktar's looking to hold onto his crown with an Olympic-themed
0:06:32 > 0:06:34raspberry and chocolate dessert,
0:06:34 > 0:06:36complete with tempered chocolate medals
0:06:36 > 0:06:38and a raspberry sorbet Olympic torch.
0:06:38 > 0:06:42This dish is extremely ambitious for Aktar.
0:06:42 > 0:06:44I'm interested to see him set a sorbet on fire.
0:06:44 > 0:06:47It's got tempering, it's got whipping jelly,
0:06:47 > 0:06:49it's got a lot of work into it, and it could bomb out,
0:06:49 > 0:06:51or he could snatch that place in the final.
0:06:51 > 0:06:55Aktar come bouncing into the kitchen with this war paint on.
0:06:55 > 0:06:58Let's just hope it's not a facade. Let's hope he's up for war.
0:07:03 > 0:07:05The battle has commenced in the kitchen.
0:07:05 > 0:07:07Today, there are only two places on the podium.
0:07:07 > 0:07:12The chef that finishes third will get nothing more than a ticket home.
0:07:12 > 0:07:16So, Daniel, any tricks up your sleeve for dessert? Any sprays?
0:07:16 > 0:07:19- No, no sprays today, mate.- I suppose there's going to be something there.
0:07:19 > 0:07:21How about you, Paul?
0:07:21 > 0:07:24So I've got the sea buckthorn juice,
0:07:24 > 0:07:26some sugar, little bit of agar to set it.
0:07:26 > 0:07:31I'm going to whisk eggs into it. Really light, fluffy, velvety.
0:07:31 > 0:07:32Gotcha.
0:07:32 > 0:07:36You know, I've definitely got more of a savoury palette,
0:07:36 > 0:07:38but this is...it's quite simple.
0:07:38 > 0:07:43Yeah, but tendering chocolate, come on. That's not easy, is it?
0:07:43 > 0:07:46Yeah, it's touch and go, isn't it? That's going to be an exciting part.
0:07:46 > 0:07:48Let's see if I can do it.
0:07:48 > 0:07:51I can only do one thing and that's go into dessert
0:07:51 > 0:07:54with a very positive attitude.
0:07:54 > 0:07:58Desserts are always tough for chefs and anything can happen.
0:07:58 > 0:08:02Aktar, I know he took a bit of a knock with the scores he's got,
0:08:02 > 0:08:06but he's last year's champion. He's not going to rest on this.
0:08:06 > 0:08:10Paul's looking to hold onto his four-point lead with an extremely risky
0:08:10 > 0:08:13sea buckthorn dessert, a foraged ingredient
0:08:13 > 0:08:17with a citrusy flavour that could see him fall at the last hurdle.
0:08:17 > 0:08:20- What's happening, Paul?- I've got a tonne of meringues on the go.
0:08:20 > 0:08:23It's quite a crucial stage at the moment, but if you want to, er,
0:08:23 > 0:08:25have a taste of the sea buckthorn,
0:08:25 > 0:08:27if you just look in the blender over there.
0:08:27 > 0:08:29- So this is a pureed sage and apple?- Yeah.
0:08:32 > 0:08:36Should have real punch, real bags of flavour without being overpowering.
0:08:36 > 0:08:39It's a lot different from the last time I tasted it,
0:08:39 > 0:08:41- so, yeah. - Good different? Bad different?
0:08:41 > 0:08:43I'm not going to say that, am I? Try that, Daniel.
0:08:43 > 0:08:47It's not my favourite. I'm going to be honest with you.
0:08:49 > 0:08:52- Very sharp.- I've never tried it, so this is a first for me.
0:08:52 > 0:08:54Get stuck in. Hope you're impressed.
0:08:54 > 0:08:58- Quite a sharp finish, hasn't it? - Yeah. It's unique though, isn't it?
0:08:58 > 0:09:01Oh, yeah. Definitely. First time I've tried it.
0:09:02 > 0:09:04It's a flavour that I'll have to get used to.
0:09:04 > 0:09:06But it's not one that I'd say is unpleasant.
0:09:06 > 0:09:09It's a massive risk, cos if the judges don't like it,
0:09:09 > 0:09:11they're not going to change their minds.
0:09:11 > 0:09:14I know that it's gone down badly with the judges previously,
0:09:14 > 0:09:16I've got a lot of faith in this dish.
0:09:16 > 0:09:19Award-winning Daniel is taking a risk of his own.
0:09:19 > 0:09:22He's been breaking culinary boundaries all week,
0:09:22 > 0:09:24with radical techniques and cutting-edge ingredients,
0:09:24 > 0:09:27and his dessert is no exception.
0:09:27 > 0:09:30- What's happening, Daniel? - Just about to make my roulade, chef.
0:09:30 > 0:09:34- So what's in there?- Er, this is raspberry puree.- Yeah.
0:09:34 > 0:09:39With a new gelling agent called elastic,
0:09:39 > 0:09:43which basically gels straight away, but you can freeze it,
0:09:43 > 0:09:44which is unheard of.
0:09:44 > 0:09:47- It would normally crack if you freeze it.- Exactly.
0:09:47 > 0:09:51When you can freeze it, it opens the door to so many opportunities.
0:09:54 > 0:09:56- That's it there. - So it sets hot as well?
0:09:56 > 0:09:58Yeah, it sets hot.
0:09:58 > 0:09:59Oh wow, that's setting quick.
0:09:59 > 0:10:03- Yeah.- So, I've basically frozen a cream sheet.
0:10:03 > 0:10:05It's like, it's been through a pasta machine
0:10:05 > 0:10:06so I get it completely the same level.
0:10:08 > 0:10:10What do you think to that?
0:10:10 > 0:10:12- Looks very interesting.- Paul?
0:10:12 > 0:10:15It looks really good. It looks real technical
0:10:15 > 0:10:17and a lot of skill involved in that.
0:10:17 > 0:10:20Daniel again is cooking some really technical stuff.
0:10:20 > 0:10:23He's pushing and pushing and pushing every time.
0:10:23 > 0:10:27He's trying new methods, he's trying new techniques, which is fantastic.
0:10:27 > 0:10:28It's exactly what we're looking for.
0:10:28 > 0:10:31Daniel's not the only one taking a risk.
0:10:31 > 0:10:34Self-taught Aktar's about to temper his chocolate,
0:10:34 > 0:10:38something most chefs dread and have specialised pastry chefs do instead.
0:10:38 > 0:10:42A thing I'm really concerned about is the tempering of the chocolate.
0:10:42 > 0:10:46Hopefully that'll work out right for me, so fingers crossed.
0:10:46 > 0:10:47It's always touch and go with that.
0:10:47 > 0:10:49What are we trying to achieve?
0:10:49 > 0:10:52It's all about the cocoa solids, getting those working.
0:10:52 > 0:10:56You want to end up with a nice glossy piece of chocolate,
0:10:56 > 0:10:58but it's got a crisp to it as well when it's chilled down,
0:10:58 > 0:11:01which I'm going to dust with some gold, silver and bronze
0:11:01 > 0:11:05- just to represent the medals. That's all, mate.- OK.
0:11:05 > 0:11:07So Paul, feel a bit nervous now
0:11:07 > 0:11:10- with a couple of techniques going on around you?- I am.
0:11:10 > 0:11:12Tempering chocolate's a real skill,
0:11:12 > 0:11:16and it's something that I'm not 100% comfortable with,
0:11:16 > 0:11:19so, you know, Aktar, who you know, looks like he knows what he's doing.
0:11:19 > 0:11:21If he pulls this off, this could really
0:11:21 > 0:11:24- bring the points through for him. - So are you nervous doing this?
0:11:24 > 0:11:28Yeah, very nervous cos, you know, it is quite difficult
0:11:28 > 0:11:30to get the temperatures right.
0:11:30 > 0:11:33But I thought I'd have a bit of fun but take a bit of a risk as well.
0:11:33 > 0:11:35How many times have you practised this?
0:11:35 > 0:11:38About four times. I mean, it's just, literally,
0:11:38 > 0:11:40for this I started looking into it, really.
0:11:40 > 0:11:43Tempering chocolate's a difficult thing, especially in a hot kitchen.
0:11:43 > 0:11:45And Aktar looks like he's fumbling his way through it.
0:11:45 > 0:11:48If this doesn't pay off, he could be out.
0:11:48 > 0:11:52I like to push myself, just like Olympians, to competition.
0:11:52 > 0:11:55And we all want the top prize, and that is gold.
0:11:55 > 0:11:59And we want to cook at that banquet. And that's what it's all about.
0:11:59 > 0:12:02To seek inspiration for the competition, Aktar took a trip
0:12:02 > 0:12:04to Loughborough University sports ground,
0:12:04 > 0:12:06to meet paralympic athlete Dan Greaves.
0:12:06 > 0:12:09- Morning, Dan.- Morning. How you doing, all right?
0:12:09 > 0:12:12- I'm good, thank you. How are you? - Shall we go out?- Yeah, yeah.
0:12:12 > 0:12:13This is quite impressive.
0:12:13 > 0:12:16Dan is a world record breaking discus thrower,
0:12:16 > 0:12:19and no stranger to pushing boundaries.
0:12:19 > 0:12:22There's my piece of bling, this is what keeps you motivated.
0:12:22 > 0:12:26- That's amazing, that is amazing. - This isn't difficult in my sport,
0:12:26 > 0:12:28so this is what I'm going for in London.
0:12:28 > 0:12:31What is it about you that classes you as a paralympian?
0:12:31 > 0:12:34When I was a baby, I was born with talipes feet,
0:12:34 > 0:12:38where the feet are turned in and slowly turned out to face the front,
0:12:38 > 0:12:41and I've got some scar tissue on my ankles which just limits flexibility.
0:12:41 > 0:12:45A lot of times, I'll be honest, I feel at a disadvantage
0:12:45 > 0:12:48because, compared to some of the other guys that I'll be up against,
0:12:48 > 0:12:51I don't have years of Michelin training in Michelin kitchens
0:12:51 > 0:12:53and a couple of the guys I'm up against,
0:12:53 > 0:12:55they're really up on their game.
0:12:55 > 0:12:58I mean, obviously, you won last year, so you've got a great talent,
0:12:58 > 0:13:01and I think you should take that into the competition.
0:13:01 > 0:13:03Those guys are going to be chasing you
0:13:03 > 0:13:05because you've got a natural talent for cooking.
0:13:05 > 0:13:08I'd really just focus on what you're doing
0:13:08 > 0:13:10and not on they're doing, and you'll win by a mile.
0:13:10 > 0:13:12Just don't beat me today!
0:13:19 > 0:13:21Not bad, Dan, but I'm going to show you how it's done.
0:13:24 > 0:13:27AKTAR LAUGHS Oh, dear. I think I'm safe, aren't I?
0:13:29 > 0:13:31Ooh, better.
0:13:34 > 0:13:36Much better.
0:13:36 > 0:13:40To show Dan where he can really excel,
0:13:40 > 0:13:42Aktar takes him back to his restaurant, Lasan.
0:13:42 > 0:13:44It's a familiar arena for Aktar,
0:13:44 > 0:13:46and he's prepared his dessert for Dan to try.
0:13:46 > 0:13:49Hope you think it's one that's worthy of winning.
0:13:56 > 0:13:58Oh, that's amazing.
0:14:00 > 0:14:04If you don't win with that, the judges need their heads looking at.
0:14:04 > 0:14:06That is unbelievable.
0:14:06 > 0:14:08One thing I've learned today from Dan is,
0:14:08 > 0:14:12if I'm going to win, I've got to start thinking like an Olympian
0:14:12 > 0:14:14and it's all about having that positive mindset.
0:14:14 > 0:14:16I've got to think like a winner.
0:14:16 > 0:14:18I'm thinking like Dan, I don't care about anyone else,
0:14:18 > 0:14:20it's all about that final goal.
0:14:20 > 0:14:22I want to cook at the Olympic feast,
0:14:22 > 0:14:24and I'm going to start thinking like a winner.
0:14:26 > 0:14:30It's the moment of truth for Aktar's tempered chocolate.
0:14:30 > 0:14:33If he hasn't got the temperatures just right,
0:14:33 > 0:14:38he won't achieve that crisp, glossy finish his chocolate medals need.
0:14:38 > 0:14:39So will it pay off?
0:14:42 > 0:14:45Chief, you're pulling out all the stops here, huh?
0:14:45 > 0:14:47It's tempered beautifully, huh?
0:14:49 > 0:14:51Thank you, chef. Thank you, thank you.
0:14:51 > 0:14:53It's nice and glossy, huh? You happy with it?
0:14:53 > 0:14:56The fact that it's tempered, that's a major achievement for me.
0:14:56 > 0:15:00My biggest fear at the moment is my dessert not hitting the notes,
0:15:00 > 0:15:03and, you know, Aktar knocking me out the park.
0:15:03 > 0:15:06Daniel's using tarragon to flavour his dish,
0:15:06 > 0:15:09a pungent herb not often paired with raspberries.
0:15:09 > 0:15:11So, Daniel, what's happening?
0:15:11 > 0:15:14What I've done is, just for a little bit of garnish,
0:15:14 > 0:15:17I've basically dried the tarragon out in the microwave,
0:15:17 > 0:15:20and just dusted it with icing sugar.
0:15:20 > 0:15:23Tarragon's got a real strong, aniseed flavour.
0:15:23 > 0:15:26And Daniel's already using it in his roulade.
0:15:26 > 0:15:29I'm worried that putting more on top could overpower the dish.
0:15:29 > 0:15:31Aktar's taking a big gamble too.
0:15:31 > 0:15:34Aktar, what interesting things have you got going on here?
0:15:34 > 0:15:37Just whipping that jelly up, so I've set it.
0:15:37 > 0:15:40I've made it like a normal jelly, then I've put it back into this,
0:15:40 > 0:15:42just getting some air whipped into that jelly.
0:15:42 > 0:15:45And we're going to set it again.
0:15:45 > 0:15:48- It'll re-set once you've whipped it? - Yeah. It'll be put into trays,
0:15:48 > 0:15:51back in the fridge, cool it down, and it'll set again
0:15:51 > 0:15:54just like a jelly. It'll be so much lighter.
0:15:54 > 0:15:57I'm interested to see the sorbet, setting the sorbet on fire.
0:15:57 > 0:16:00Yeah, I meant to try it with a bit of alcohol on it
0:16:00 > 0:16:04- and it worked well, so...- You carry on, I'll leave you to it.- OK, mate.
0:16:04 > 0:16:07Whipped jelly's something I haven't seen before.
0:16:07 > 0:16:09I'm just concerned whether it's going to re-set.
0:16:09 > 0:16:10And as for setting fire to a sorbet,
0:16:10 > 0:16:12if he pulls that off, he's getting the ten.
0:16:12 > 0:16:14First to plate up today is Paul.
0:16:14 > 0:16:18He pipes on the controversial sea buckthorn,
0:16:18 > 0:16:20makes small peaks of meringue,
0:16:20 > 0:16:23then he scatters the plate with crunchy rhubarb
0:16:23 > 0:16:25before burning his meringue.
0:16:25 > 0:16:27And finishing his plate with pistachios, crispy rice
0:16:27 > 0:16:30and a drizzle of ginger syrup.
0:16:34 > 0:16:35Now, Paul.
0:16:35 > 0:16:39So, Paul, this is your last chance to make the final.
0:16:39 > 0:16:42Yep, erm, and I think it's worthy of going through.
0:16:42 > 0:16:43I'm very happy with it.
0:16:43 > 0:16:46- Shall we go and have a taste? - Yep, let's go.- Let's go.
0:16:46 > 0:16:50What will Glynn make of Paul's risky sea buckthorn dessert?
0:16:50 > 0:16:52Has he done enough?
0:16:52 > 0:16:54The sea buckthorn, you know, it's a big risk.
0:16:54 > 0:16:57You know, the judges had it before, I don't think it panned off.
0:16:57 > 0:17:00Hopefully, if I'm fortunate enough to get through to tomorrow,
0:17:00 > 0:17:02they're going to love it.
0:17:03 > 0:17:06Your balls are on the line, not mine. What do you think?
0:17:06 > 0:17:09- Is that better than yours? - I found it a bit rich.
0:17:09 > 0:17:13Sea buckthorn, it's something that I'm new to as a flavour.
0:17:13 > 0:17:15It's something I've got to get used to.
0:17:15 > 0:17:17There's lots of soft elements on the dish.
0:17:17 > 0:17:21- Does the rice and the nuts give it enough texture?- I think so.
0:17:21 > 0:17:25- You know, the rice, the crunch definitely works.- Yeah.
0:17:26 > 0:17:30D'you think it's a good-size portion?
0:17:30 > 0:17:34I think it's a good-size portion. It looks smaller
0:17:34 > 0:17:36but it's got impact of flavour.
0:17:36 > 0:17:39My concern is, you've had half a spoon, I've had half a spoon,
0:17:39 > 0:17:41and it's finished.
0:17:41 > 0:17:43I don't think it's big enough.
0:17:43 > 0:17:47Using the sea buckthorn is obviously a really different ingredient,
0:17:47 > 0:17:50but what else makes it creative, innovating?
0:17:50 > 0:17:53Putting the sea buckthorn aside, I think the balance of textures
0:17:53 > 0:17:57and flavours is striking and raises the bar.
0:17:57 > 0:18:01I think it needs something else just to give it a bit more body,
0:18:01 > 0:18:03just to say, you know, "This is a celebration."
0:18:03 > 0:18:06I'd be interested, if he gets through, to see what the judges say.
0:18:06 > 0:18:08- It's judgement day, someone's going home.- Yeah.
0:18:08 > 0:18:11Have you packed? Or are you staying?
0:18:11 > 0:18:15I believe I've done enough to stay, in my heart.
0:18:15 > 0:18:17OK.
0:18:19 > 0:18:21All done. Yeah.
0:18:21 > 0:18:24I've crossed the finish line, but don't know who's come where yet,
0:18:24 > 0:18:30so, yeah, glad it's done, but just nervously awaiting the results now.
0:18:30 > 0:18:32Next to plate up is Daniel.
0:18:32 > 0:18:35He's scattered his plate with raspberries
0:18:35 > 0:18:37and white chocolate cookie dough.
0:18:37 > 0:18:41Then pipes on white chocolate cream, which he fills with tarragon oil,
0:18:41 > 0:18:45before adding his groundbreaking raspberry and tarragon roulade,
0:18:45 > 0:18:49discs of raspberry tuile and a scoop of raspberry sorbet.
0:18:52 > 0:18:55- So, last one?- Last one, chef.
0:18:55 > 0:18:59- I've tried my best.- Is it an Olympic winning dish?- I'm happy with it.
0:18:59 > 0:19:02- Come on. Before the ice cream melts.- Let's go and do it, yeah.
0:19:02 > 0:19:05Will Daniel's technical raspberry and tarragon roulade
0:19:05 > 0:19:06keep him in pole position?
0:19:06 > 0:19:11So what about in terms of unique, raising the bar, something different?
0:19:11 > 0:19:14I think it's certainly something different.
0:19:14 > 0:19:17It's quite fun, it looks really good as well.
0:19:20 > 0:19:24You think the tarragon is too strong for the raspberries?
0:19:24 > 0:19:27If I was going to be slightly critical,
0:19:27 > 0:19:30I'd say I'd take a tiny bit of tarragon out of it.
0:19:30 > 0:19:32So you're saying the tarragon's
0:19:32 > 0:19:35- slightly overpowering it a little bit?- Yeah, a touch.
0:19:35 > 0:19:38Really surprised how the tarragon comes through.
0:19:38 > 0:19:41It's one of those things that's very easy to overpower,
0:19:41 > 0:19:44that anise flavour. Too much and the dish is dead.
0:19:44 > 0:19:47So as to the texture of the roulade and the cream cheese,
0:19:47 > 0:19:49you think you've hit that, you've nailed that?
0:19:49 > 0:19:52Yeah, I think it's a lovely texture in your mouth.
0:19:52 > 0:19:54- I like the cream cheese roulade, actually.- Yeah.
0:19:54 > 0:19:56It worked really well. It looks very pretty,
0:19:56 > 0:19:58and you put it in your mouth and it's good.
0:19:58 > 0:20:00A little bit of vanilla coming through. Fantastic.
0:20:00 > 0:20:02Is it one of your strong points, puddings?
0:20:02 > 0:20:04Or is a slight weakness compared to...
0:20:04 > 0:20:05I wouldn't say it's a weakness.
0:20:05 > 0:20:07It's something I need to spend more time on.
0:20:07 > 0:20:10The thing is, I know with the individual elements,
0:20:10 > 0:20:13apart from the sorbet, I can deliver it for 100 people.
0:20:13 > 0:20:17So what do you think about producing this and plating it up for 100?
0:20:17 > 0:20:20You'd need to get all the other chefs involved.
0:20:20 > 0:20:21Yeah, I think you'd need an army.
0:20:21 > 0:20:25So, as the menu rolls out, this finishes your menu off perfect?
0:20:25 > 0:20:27I think so, yeah.
0:20:29 > 0:20:31- Enjoyed that.- Yeah. You worried?
0:20:31 > 0:20:33Yeah, very worried.
0:20:33 > 0:20:34Yeah, that's really good.
0:20:34 > 0:20:38I think all the effort's really paid off. I think...
0:20:38 > 0:20:43the work before I came down was crucial,
0:20:43 > 0:20:45and hopefully it'll carry on going forward,
0:20:45 > 0:20:47cos that's where I want to be.
0:20:47 > 0:20:48I don't want to go home tomorrow.
0:20:48 > 0:20:50I want to carry on with the competition.
0:20:50 > 0:20:54Last to plate up is returning champion Aktar.
0:20:54 > 0:20:56He needs his quirky Olympic dessert
0:20:56 > 0:20:58to pull in the points today to stay in the competition,
0:20:58 > 0:21:01but when it comes to piping out his chocolate cream,
0:21:01 > 0:21:03disaster strikes.
0:21:06 > 0:21:08Yeah, I've just had some issues with the chocolate.
0:21:08 > 0:21:10I'm trying to get it to set evenly,
0:21:10 > 0:21:13but I've got it in the blast chiller, and some bits are freezing,
0:21:13 > 0:21:15other bits are still liquid.
0:21:15 > 0:21:16OK. So what are you going to do?
0:21:16 > 0:21:21I'm thinking probably pipe it out and then whip it,
0:21:21 > 0:21:24see if I can turn it into, like, a mousse, to a certain extent.
0:21:24 > 0:21:26A mousse. Something like this happened to me in a competition.
0:21:26 > 0:21:29It went completely wrong. I had 10 minutes left.
0:21:29 > 0:21:32I looked what I had, created a dish, sent it to the judges,
0:21:32 > 0:21:33and I got a bronze medal for it.
0:21:33 > 0:21:36- So let's get a pudding out, yeah? - All right, cool. Yes, chef.
0:21:36 > 0:21:38I'm going to give Aktar the benefit of the doubt.
0:21:38 > 0:21:40I'm going to let him give me a pudding -
0:21:40 > 0:21:43not the one he's promised, but a pudding.
0:21:43 > 0:21:46There's lots of other elements he's done. Let's see what he can do.
0:21:46 > 0:21:48His place in the final is in jeopardy.
0:21:48 > 0:21:50Time is now against him.
0:21:50 > 0:21:52Paul, have you got the crumb, yeah?
0:21:52 > 0:21:55So in true Olympic spirit, his rivals come to his rescue...
0:21:55 > 0:21:58- Do you want me to get the dry icing for you?- Yes, please, chef.
0:21:58 > 0:22:01- Paul, can you get some boiling water for him?- Yeah.
0:22:01 > 0:22:03..and help Aktar get his Olympic-inspired
0:22:03 > 0:22:06raspberry and chocolate dessert over the finish line.
0:22:06 > 0:22:07OK.
0:22:09 > 0:22:12What a fantastic sight, to come in and see you two guys jumping in,
0:22:12 > 0:22:15working together, which to me showed true Olympic spirit.
0:22:15 > 0:22:17That was great to see.
0:22:17 > 0:22:20And for Aktar's final flourish, his Olympic torch.
0:22:20 > 0:22:22I've got to catch it on fire first.
0:22:22 > 0:22:25Will he be able to set his raspberry sorbet alight?
0:22:25 > 0:22:27- As soon as it's on.- No, one second.
0:22:31 > 0:22:33There you go. It's on fire now.
0:22:36 > 0:22:38- It's not working.- BLEEP.
0:22:38 > 0:22:39There you go.
0:22:39 > 0:22:42- Come on then, let's go and have a taste of this.- Grab whichever.
0:22:45 > 0:22:48It's not the grand finale Aktar was hoping for,
0:22:48 > 0:22:50so will the rest of his dessert deliver?
0:22:50 > 0:22:52You must feel confident now, chef.
0:22:52 > 0:22:54I do feel confident,
0:22:54 > 0:22:56but the proof's in the pudding.
0:22:56 > 0:22:58Could that be done for 100 in the first place?
0:22:58 > 0:23:00I don't think so, no.
0:23:00 > 0:23:03So it didn't turn out exactly what we wanted,
0:23:03 > 0:23:06- but we've certainly got elements you wanted to turn out like that.- Yeah.
0:23:06 > 0:23:08I'm sure the chocolate's going to taste
0:23:08 > 0:23:10- like it's supposed to taste.- Yeah.
0:23:10 > 0:23:12- So, you know. - The chocolate's tempered quite well.
0:23:12 > 0:23:15Nice texture on the tempered chocolate. Lovely crunch on it.
0:23:15 > 0:23:19- He's pulled that off brilliantly. - I wouldn't have tempered the chocolate.- No, me neither.
0:23:19 > 0:23:25Do you think whipping the jelly is a unique process?
0:23:25 > 0:23:26The problem with jelly is
0:23:26 > 0:23:29sometimes you've got that gelatine with that bounce.
0:23:29 > 0:23:30A lot of people don't like it.
0:23:30 > 0:23:33I certainly don't, so I thought I'd whip it up,
0:23:33 > 0:23:34get loads of air into it
0:23:34 > 0:23:36and set it again as a jelly,
0:23:36 > 0:23:38and it's a really nice aerated jelly now.
0:23:38 > 0:23:40The concept is beautiful.
0:23:40 > 0:23:42- Yeah.- You can see what he's trying to do.
0:23:42 > 0:23:44The problem is practising more. If he'd practised,
0:23:44 > 0:23:46he'd have nailed it.
0:23:46 > 0:23:50Do you think that type of chocolate has lent itself to the raspberries?
0:23:50 > 0:23:52I tried lots of different types of chocolate to get that,
0:23:52 > 0:23:54and it worked really well.
0:23:54 > 0:23:55I think that chocolate's too strong.
0:23:55 > 0:23:56Hmm.
0:23:56 > 0:23:59I think he could do with some sweeteners for the sorbet.
0:23:59 > 0:24:02- A big, big kick of raspberry, that acidity.- Yeah.
0:24:02 > 0:24:05The presentation - is it unique?
0:24:05 > 0:24:07Yeah, I've put a lot of effort
0:24:07 > 0:24:09into the actual plate and everything.
0:24:09 > 0:24:12I thought, get a real Olympic theme into it.
0:24:12 > 0:24:13Yeah.
0:24:13 > 0:24:14OK.
0:24:14 > 0:24:18Really disappointed that dessert didn't go as I wanted to.
0:24:18 > 0:24:22Obviously a few technical issues here and there, but, you know,
0:24:22 > 0:24:24we got it out and I think we need to celebrate
0:24:24 > 0:24:26the fact that it is over,
0:24:26 > 0:24:30we've done it, and there's a positive in that.
0:24:30 > 0:24:32How do you feel, chef?
0:24:32 > 0:24:34I just want to finish on a high.
0:24:34 > 0:24:36You know, it's been OK,
0:24:36 > 0:24:39but at least get everything out bang on as I wanted to.
0:24:39 > 0:24:42We're all trying to do out-the-box food, exciting,
0:24:42 > 0:24:44and all of our courses have got risks in,
0:24:44 > 0:24:47so sometimes a risk just changes what you do,
0:24:47 > 0:24:48but you got there, chief.
0:24:48 > 0:24:50- You got there.- That's it.
0:24:50 > 0:24:54Aktar, Paul and Daniel have cooked their hearts out
0:24:54 > 0:24:56every day this week,
0:24:56 > 0:24:59but only the two highest-scoring chefs will face the judges tomorrow.
0:24:59 > 0:25:01Who goes is down to Glynn.
0:25:01 > 0:25:04Daniel is well in the lead with 28 points.
0:25:04 > 0:25:07Paul is currently in second with 21 points,
0:25:07 > 0:25:09and Aktar's in third with 17.
0:25:09 > 0:25:11Time to find out which two chefs
0:25:11 > 0:25:14will be cooking for the judges tomorrow.
0:25:14 > 0:25:16Gentlemen, we'll get straight into it.
0:25:16 > 0:25:19So Paul, your whipped sea buckthorn,
0:25:19 > 0:25:21crispy rice and burnt meringue.
0:25:21 > 0:25:24I thought it was a really interesting dish.
0:25:24 > 0:25:26I liked the idea of using the buckthorn.
0:25:26 > 0:25:30I thought you handled the flavours really well. It was very unique.
0:25:30 > 0:25:33The only thing I would say is, maybe burn the meringue a little bit
0:25:33 > 0:25:36and then duck the buckthorn afterwards so you get
0:25:36 > 0:25:39a bit more caramelisation on there, a bit more sweetness on there.
0:25:39 > 0:25:42And you could argue it could have had a bit more substance to it.
0:25:42 > 0:25:45So just a couple of things to think about there.
0:25:45 > 0:25:50Daniel - your raspberry and tarragon roulade.
0:25:50 > 0:25:52I thought the presentation was stunning.
0:25:52 > 0:25:55The raspberries looked like they wanted to just jump off the plate.
0:25:55 > 0:25:58I love the roulade, and the sorbet was clean and fresh.
0:25:58 > 0:26:00The tarragon was nice,
0:26:00 > 0:26:03but I felt there was far too much on there.
0:26:04 > 0:26:06So, Aktar -
0:26:06 > 0:26:09for your chocolate and raspberries -
0:26:09 > 0:26:12congratulations for having a fantastic attitude
0:26:12 > 0:26:14and for turning a dish out. You pushed on
0:26:14 > 0:26:17and showed true Olympic spirit, you know?
0:26:17 > 0:26:20I quite like the quirky presentation and there was effort and thought
0:26:20 > 0:26:22that had gone into that, which was nice.
0:26:22 > 0:26:26I thought the chocolate, you tempered it perfect for the medals,
0:26:26 > 0:26:28that was perfectly tempered.
0:26:28 > 0:26:31The whipped jelly - I was slightly concerned whether it would set again,
0:26:31 > 0:26:33but it almost had a little meringue texture to it,
0:26:33 > 0:26:36which again was quite pleasant. It was something a bit different,
0:26:36 > 0:26:38and it was pushing yourself.
0:26:38 > 0:26:42Obviously the chocolate didn't turn out exactly how you wanted it,
0:26:42 > 0:26:44but cooking in the Great British Menu kitchen,
0:26:44 > 0:26:47you've got to be at the top of your game, really.
0:26:47 > 0:26:51As you know, only two of you can cook for the judges tomorrow.
0:26:52 > 0:26:55So with a score of eight for dessert
0:26:55 > 0:26:57and the highest score throughout the week,
0:26:57 > 0:27:00and he'll be cooking for the judges tomorrow,
0:27:00 > 0:27:02- is Daniel.- Thank you, chef.
0:27:02 > 0:27:04So, two chefs left.
0:27:04 > 0:27:05We'll get straight onto it.
0:27:05 > 0:27:08Aktar, for your chocolate and raspberries,
0:27:08 > 0:27:09I'm going to give you...
0:27:12 > 0:27:14..a six.
0:27:14 > 0:27:19Paul, for your risky sea buckthorn dish,
0:27:19 > 0:27:21I'm going to give you...
0:27:24 > 0:27:25..eight points.
0:27:26 > 0:27:28- Well done.- Thank you.
0:27:28 > 0:27:30Which means, Paul, you'll be going through
0:27:30 > 0:27:33to cook for the judges tomorrow as the second chef.
0:27:33 > 0:27:36Good luck, guys, and commiserations to you, Aktar.
0:27:36 > 0:27:37- Well done.- Thank you.
0:27:37 > 0:27:40So Daniel and Paul will be cooking for the judges tomorrow,
0:27:40 > 0:27:44and Aktar must sadly leave the competition.
0:27:44 > 0:27:48Paul and Daniel put up some exceptional dishes.
0:27:48 > 0:27:51Frankly, I can understand why I came in last.
0:27:51 > 0:27:53I feel brilliant.
0:27:53 > 0:27:56I feel so happy to get through to cook my food for the judges
0:27:56 > 0:27:57and get their opinion on it.
0:27:57 > 0:28:00I put everything into this, and I put, basically,
0:28:00 > 0:28:01my life on stop to win this,
0:28:01 > 0:28:05and if I don't win it, it's going to be devastating.
0:28:05 > 0:28:07Tomorrow is D-day for Paul and Daniel,
0:28:07 > 0:28:09and Daniel's as confident as ever.
0:28:09 > 0:28:13Been here twice, been sent home twice. Today I'm going for gold.
0:28:13 > 0:28:16You'll find out later how hard it is to stand in that room
0:28:16 > 0:28:19and hear someone else's name being called out.
0:28:19 > 0:28:22And this time there are three judges to please.
0:28:22 > 0:28:25It's absolutely awful. It's a tragedy.
0:28:25 > 0:28:28This guy took a hell of a risk and fell off the edge of the cliff.
0:28:47 > 0:28:50Subtitles by Red Bee Media Ltd