0:00:03 > 0:00:06It's the final curtain here on Great British Menu
0:00:06 > 0:00:10for one of the North West's most talented chefs.
0:00:10 > 0:00:12- We all need the points. - I'm going for it.
0:00:12 > 0:00:14Returning contender Aiden Byrne...
0:00:14 > 0:00:16Wait till you see this one, it's an absolute blinder.
0:00:16 > 0:00:19..Heston Blumenthal trained Mary-Ellen McTague...
0:00:21 > 0:00:23This is where it all goes wrong, you know.
0:00:23 > 0:00:25..and technical newcomer Chris Holland...
0:00:25 > 0:00:26So far so good.
0:00:26 > 0:00:29..are fighting for the chance to cook witty, playful dishes
0:00:29 > 0:00:34at a special banquet celebrating 25 years of Red Nose Day.
0:00:36 > 0:00:39- It's different.- Wowee!
0:00:39 > 0:00:41Yesterday, Aiden stole the show,
0:00:41 > 0:00:43with an incredible beef main course...
0:00:43 > 0:00:45If ever there was a plate of food fit for centre stage,
0:00:45 > 0:00:47that was it.
0:00:47 > 0:00:50..that scored a perfect ten!
0:00:50 > 0:00:51I knew that was a ten!
0:00:54 > 0:00:58Today it's dessert and Mary-Ellen and Chris are going head-to-head
0:00:58 > 0:01:01for a place in the judges' chamber tomorrow.
0:01:01 > 0:01:03This has to be the mother of all parfaits!
0:01:03 > 0:01:05And Aiden takes a massive risk...
0:01:05 > 0:01:07I could end up going home tonight.
0:01:07 > 0:01:10..that could see him fall at the final hurdle.
0:01:12 > 0:01:16There's only two chefs that can cook for the judges tomorrow.
0:01:29 > 0:01:32This year's challenge is to create a performance on a plate,
0:01:32 > 0:01:34inspired by Comic Relief.
0:01:34 > 0:01:38The chefs have visited organisations throughout the UK
0:01:38 > 0:01:40that use the charity's money to change lives...
0:01:40 > 0:01:43I think it's absolutely brilliant there are projects like this.
0:01:43 > 0:01:46- They all right?- Mm! Very nice!
0:01:46 > 0:01:49..and done their bit to raise some much-needed cash.
0:01:49 > 0:01:52You're smiling, that's a good sign, isn't it?
0:01:54 > 0:01:58Today is the chefs' last chance to impress two-Michelin starred,
0:01:58 > 0:02:02former champion and pudding aficionado Phil Howard.
0:02:02 > 0:02:06Desserts are far more fickle.
0:02:06 > 0:02:09They're either delicious to eat or they're pants.
0:02:09 > 0:02:13I'm looking for simplicity in its eating,
0:02:13 > 0:02:15but expertise in its execution.
0:02:15 > 0:02:17- Morning. - BOTH: Morning.
0:02:17 > 0:02:21- So, looking forward to today?- I am. Got a nice box of tricks today.
0:02:21 > 0:02:23Plenty of sugar. I've got plenty of potions,
0:02:23 > 0:02:25I don't know if he's going to like this.
0:02:25 > 0:02:27Phil did confess to having a bit of a sweet tooth.
0:02:27 > 0:02:29What little tricks have you got up your sleeve?
0:02:29 > 0:02:32My fun element is a surprise.
0:02:32 > 0:02:35A secret. Clearly keeping your cards close to your chest on this one.
0:02:35 > 0:02:39- Good luck, then.- Thank you very much. - Yeah, and to you, good luck.
0:02:42 > 0:02:47First up, with 25 points is three-time loser Aiden Byrne,
0:02:47 > 0:02:49who's desperate to get to the banquet.
0:02:49 > 0:02:51He stormed his way to the top of the leaderboard yesterday,
0:02:51 > 0:02:55but knows he can't take anything for granted.
0:02:55 > 0:02:57I've been in this position before.
0:02:57 > 0:03:00I've got a perfect ten, come in the judges' chamber and been sent home.
0:03:00 > 0:03:04That's the hard part about this competition, anything can happen.
0:03:04 > 0:03:07Four times round, surely the law of averages is going to let me
0:03:07 > 0:03:09through to the banquet.
0:03:11 > 0:03:14Hello, Chef. Talk me through it, what have you got?
0:03:14 > 0:03:16I'm going to cook a sweet burger.
0:03:16 > 0:03:18- OK.- As you can see, we have got pineapple.
0:03:18 > 0:03:20They are going to be my chips.
0:03:20 > 0:03:22I'm going to make iced pineapple parfait,
0:03:22 > 0:03:24coat it in desiccated coconut and deep fry it.
0:03:24 > 0:03:27I'm making a lime cheesecake, a nice slice of cheese.
0:03:27 > 0:03:32And then the burger itself is a warm panna cotta.
0:03:32 > 0:03:35- I feel to my core there is an element of risk here.- Yeah.
0:03:35 > 0:03:37Is it going to bring a smile to people's faces?
0:03:37 > 0:03:39- Is it going to fit the brief? - You are going to see a burger.
0:03:39 > 0:03:41I'm not just saying it's a sweet burger
0:03:41 > 0:03:43because there's a burger bun in there, this is a burger.
0:03:43 > 0:03:45It comes down to what will it taste like?
0:03:45 > 0:03:47Will it deliver when you eat it?
0:03:47 > 0:03:50- And, uh, let's wait and see. - All right.- Good luck.
0:03:50 > 0:03:54Aiden's final showdown is a risky sweet burger, with a warm
0:03:54 > 0:03:58coconut panna cotta patty and deep fried pineapple ice cream chips.
0:03:58 > 0:04:03Warm panna cotta in a bun, my gut reaction is horror and disgust.
0:04:03 > 0:04:06And if he produces a car crash of a dessert, it's just going to
0:04:06 > 0:04:09annihilate his chances of even getting through to perhaps tomorrow,
0:04:09 > 0:04:12let alone the finals. So, you know, he has it all to play for
0:04:12 > 0:04:14in this pudding. He has got a lot to lose.
0:04:15 > 0:04:18In second place, with 23 points,
0:04:18 > 0:04:21is cutting-edge newcomer Mary-Ellen McTague.
0:04:21 > 0:04:23She has let her nerves get the best of her all week,
0:04:23 > 0:04:27but has scored well, and needs top marks again today.
0:04:27 > 0:04:29A few hiccups aside, the scoring has gone really well for me.
0:04:29 > 0:04:32So, I'm happy about that. I need to maintain that now.
0:04:32 > 0:04:34I really need another good score to make sure
0:04:34 > 0:04:35I get through to the judges' chamber.
0:04:39 > 0:04:41- Go on, talk me through. What have we got here?- OK.
0:04:41 > 0:04:44I am going to be making a chamomile lawn for dessert.
0:04:44 > 0:04:45It is basically a trifle,
0:04:45 > 0:04:49but I've just added some more interesting flavours.
0:04:49 > 0:04:51The trifle is chamomile and apricot flavours
0:04:51 > 0:04:54and then kind of mandarin flavour and the syllabub.
0:04:54 > 0:04:56How does it become a lawn, where is the link with the brief?
0:04:56 > 0:04:59The presentation is the fun part.
0:04:59 > 0:05:02The trifle is served in a lawn, in a garden.
0:05:02 > 0:05:04It's under a compost heap.
0:05:04 > 0:05:10- OK.- And the syllabub is on the side in a kind of fun presentation.
0:05:10 > 0:05:15- How it eats is obviously hugely important.- Yep.- I look forward to it.
0:05:15 > 0:05:16Thanks.
0:05:16 > 0:05:21Mary's last laugh is an apricot and chamomile compost heap trifle.
0:05:21 > 0:05:24Hidden under a pile of edible soil with a mandarin
0:05:24 > 0:05:26and thyme wheelie bin syllabub.
0:05:26 > 0:05:30Trifle can be everything from diabolical
0:05:30 > 0:05:33to incredibly delicious to eat. Yeah, she is trying to have some fun,
0:05:33 > 0:05:35so let's hope that doesn't interfere with its eating.
0:05:37 > 0:05:42Trailing behind Mary by two points is technical newcomer Chris Holland.
0:05:42 > 0:05:45His modern twists on classical flavour combinations have
0:05:45 > 0:05:47been hit and miss all week.
0:05:47 > 0:05:51And he needs a top market today to stay in the competition.
0:05:51 > 0:05:53I'm very hopeful that I'll come out with a good score today.
0:05:53 > 0:05:55Desserts sometimes, in a competition,
0:05:55 > 0:05:56people struggle with it.
0:05:56 > 0:05:58I'm not going to struggle with mine.
0:06:02 > 0:06:05We are, today, going bananas.
0:06:05 > 0:06:07I'm going to give you a banana you've never seen before.
0:06:07 > 0:06:10Basically, I'm going to make a white chocolate banana parfait.
0:06:10 > 0:06:13It is set in a banana mould. When it comes out of the mould
0:06:13 > 0:06:16it looks completely like a banana. So, it is really realistic.
0:06:16 > 0:06:19I'm going to make a banana flavoured sugar skin,
0:06:19 > 0:06:22- so it is quite technical. - OK.- I have got a chocolate brownie.
0:06:22 > 0:06:25And it is going to eat supremely well, is it?
0:06:25 > 0:06:28Absolutely. I think it is a winner. It is a really nice dish.
0:06:28 > 0:06:30So, I've got a moulded banana, I've got a burger,
0:06:30 > 0:06:31I have a chamomile lawn.
0:06:31 > 0:06:34Someone is going to go home off the back of this course.
0:06:34 > 0:06:38So make sure you put up something great. Good luck.
0:06:38 > 0:06:42Chris is looking to show off with a caramelised white chocolate
0:06:42 > 0:06:46banana parfait, with chocolate brownie, rum and raisins
0:06:46 > 0:06:48and technical banana sugar.
0:06:48 > 0:06:51I'm just worried that he is going off on a sort of slightly
0:06:51 > 0:06:52gimmick tangent.
0:06:52 > 0:06:55He is going to make this perfect, immaculate banana mould with
0:06:55 > 0:06:58some crunchy sugar bits, and I think it's just got too much going on.
0:07:03 > 0:07:07Who wants it the most? I need the points. I'm going for it.
0:07:07 > 0:07:08We all need the points.
0:07:08 > 0:07:12I think everybody needs the points, you know, 21, 23, 25.
0:07:12 > 0:07:14It's tight. Four points, do you know what I mean?
0:07:14 > 0:07:17The best dessert is a guaranteed win.
0:07:17 > 0:07:20- So, are you confident?- I'm not confident. I am not 100% confident.
0:07:20 > 0:07:22I am feeling quite uncomfortable at the moment.
0:07:22 > 0:07:25- How about you, Mary-Ellen? - I'm concentrating hard.
0:07:25 > 0:07:27I have confidence in my dish.
0:07:27 > 0:07:29I'm hoping for a big score.
0:07:29 > 0:07:31I've actually been in the judges' chamber four times,
0:07:31 > 0:07:33I've never been sent home early.
0:07:33 > 0:07:37I've got a point to prove. I am desperate to get into that banquet.
0:07:39 > 0:07:42Aiden is pinning his banquet hopes on an unconventional sweet
0:07:42 > 0:07:46burger, with warm coconut panna cotta, lime cream cheese slice
0:07:46 > 0:07:48and a rich yeast cake bun,
0:07:48 > 0:07:51something Phil has serious doubts about.
0:07:51 > 0:07:55- Don't want that to burn.- No. - What have we got here?
0:07:55 > 0:07:57This is my savarine.
0:07:57 > 0:07:59It's a really nice, light recipe.
0:07:59 > 0:08:02I'm encouraged that it is savarine rather than bread,
0:08:02 > 0:08:05but the jury is still out and the proof is in the pudding, as they say.
0:08:05 > 0:08:07- Literally.- Keep going.
0:08:10 > 0:08:14Rival Chris has made a traditional chocolate brownie to accompany
0:08:14 > 0:08:15his Go Bananas dessert
0:08:15 > 0:08:18and moved on to the mix for his banana parfait,
0:08:18 > 0:08:21that has banana, yogurt and white chocolate in it that he has
0:08:21 > 0:08:24melted in the oven to reduce its sweetness.
0:08:25 > 0:08:27- White chocolate can be very sickly. - It can be.
0:08:27 > 0:08:30Some white chocolates are really, really sweet.
0:08:30 > 0:08:31And that is really nice and smooth.
0:08:31 > 0:08:34- And then the parfait is beautiful. - Can I try a bit?- Of course you can.
0:08:35 > 0:08:39And it just changes the flavour profile of it.
0:08:42 > 0:08:43Chris's parfait is on the go.
0:08:43 > 0:08:45I love what he's done with the chocolate.
0:08:45 > 0:08:46I haven't seen that before.
0:08:46 > 0:08:48He caramelised it slowly in the oven by turning it over.
0:08:48 > 0:08:51It's nice. He's then put it into the rest of his parfait mix,
0:08:51 > 0:08:53which is a banana parfait,
0:08:53 > 0:08:55and it needs the taste of banana.
0:08:59 > 0:09:05- What are you adding in?- Just a bit of whipped cream and fromage frais.
0:09:05 > 0:09:09- Cream and fromage frais?- Yeah. I like the sourness.
0:09:09 > 0:09:13I don't want it to be really, really sweet.
0:09:13 > 0:09:15This has to be the mother of all parfaits.
0:09:15 > 0:09:18I'm sure it will be.
0:09:21 > 0:09:24Closest rival Mary-Ellen is looking to outsmart Chris
0:09:24 > 0:09:28with an apricot, almond and chamomile trifle.
0:09:28 > 0:09:32And is serving a mandarin and thyme syllabub on the side
0:09:32 > 0:09:34that could make or break her today.
0:09:34 > 0:09:37Are you going to leave the thyme in there, are you going to pass it out?
0:09:37 > 0:09:42Pass that out and then it gets frost and is served as a drink,
0:09:42 > 0:09:45as a frothy drink. It is essentially a milkshake, I suppose.
0:09:45 > 0:09:47You're happy that having a frothy drink on the side is
0:09:47 > 0:09:49going to be enough substance
0:09:49 > 0:09:52in the trifle so that it all doesn't end up being just too sloppy?
0:09:52 > 0:09:54Yeah, I think so.
0:09:55 > 0:09:57I don't really get why the syllabub is there.
0:09:57 > 0:10:00All it does is just add more richness and liquid.
0:10:00 > 0:10:01Even if it is pleasant,
0:10:01 > 0:10:05I can't quite see why it is necessary to complete the dish.
0:10:05 > 0:10:07So, we'll see.
0:10:07 > 0:10:12But Mary-Ellen believes in her unusual dessert, having tested out
0:10:12 > 0:10:15the flavours at a community project partially funded by Comic Relief.
0:10:15 > 0:10:19So I went to visit this project in Runcorn
0:10:19 > 0:10:22where they do cooking classes. It is called Credit Crunch Cookery.
0:10:22 > 0:10:25It was amazing seeing something happening so close to home that
0:10:25 > 0:10:28was making such a big difference in people's lives.
0:10:28 > 0:10:32To find out how money raised helps charities here in the UK,
0:10:32 > 0:10:35Mary-Ellen went to meet Marion Hayes,
0:10:35 > 0:10:38who runs community cooking classes at her local church
0:10:38 > 0:10:39in Runcorn, Cheshire.
0:10:39 > 0:10:41Hi, welcome to Runcorn. We are so pleased you could come.
0:10:41 > 0:10:44We're looking forward to you cooking with us today.
0:10:44 > 0:10:47- Thank you very much. - Do come on inside.
0:10:47 > 0:10:49This is Mary-Ellen who is going to help us
0:10:49 > 0:10:50make our cupcakes this morning.
0:10:50 > 0:10:51Hello.
0:10:53 > 0:10:56And they are not making just any cupcakes.
0:10:56 > 0:10:59Mary-Ellen is testing out a recipe that uses the same flavours
0:10:59 > 0:11:02as her apricot, almond and chamomile trifle.
0:11:02 > 0:11:05Then, with your almonds, sprinkle those over the top, as well.
0:11:05 > 0:11:10The cooking classes get £5,000 a year for Comic Relief.
0:11:10 > 0:11:14The aim is to teach people from disadvantaged areas cooking skills
0:11:14 > 0:11:17to make healthy, affordable home cooked meals.
0:11:17 > 0:11:19We know that we could deliver the meals
0:11:19 > 0:11:21at less than five pounds per meal.
0:11:21 > 0:11:24They can sit down with the family and learn to eat home meals together,
0:11:24 > 0:11:26which is quite unusual in our area.
0:11:26 > 0:11:29I didn't really have a teacher of cooking through growing up,
0:11:29 > 0:11:31so it helped give me confidence.
0:11:31 > 0:11:34Beforehand I had only ever done beans on toast
0:11:34 > 0:11:36and that was the best I could ever do,
0:11:36 > 0:11:38but now I can do a roast Sunday dinner.
0:11:38 > 0:11:42Really great. And the family looks forward to having it every Sunday.
0:11:42 > 0:11:45OK, so there's your piping bag. You hold it about halfway up.
0:11:45 > 0:11:48Cooking is such an essential skill
0:11:48 > 0:11:51and it makes such a big difference in people's lives.
0:11:51 > 0:11:52It is a really worthwhile project.
0:11:52 > 0:11:58So, moment of truth then, would you like to try them?
0:11:58 > 0:12:02- Mm!- That's brilliant. Do you know what? You can taste the chamomile.
0:12:02 > 0:12:04Do you think chamomile goes with the apricot?
0:12:04 > 0:12:06I do. I think it tastes brilliant.
0:12:06 > 0:12:08The whole thing is a beautiful combination. It's great.
0:12:08 > 0:12:11So, with her unusual flavours a success,
0:12:11 > 0:12:15Mary-Ellen decided to try them out further at a local primary school...
0:12:15 > 0:12:19You are smiling, that is a good sign, isn't it?
0:12:19 > 0:12:23..and raise some vital cash for charity.
0:12:23 > 0:12:24That went well.
0:12:26 > 0:12:30And their success only continued at the local market.
0:12:30 > 0:12:32- They all right?- Mm! Very nice.- Good.
0:12:32 > 0:12:35It has been a brilliant and inspirational experience
0:12:35 > 0:12:39and it has given me more reason than ever to try and get to that banquet.
0:12:39 > 0:12:43If you have been inspired to do your bit for Comic Relief and you enjoy
0:12:43 > 0:12:46eating out, then an easy way to get involved is through Menu Relief.
0:12:46 > 0:12:49Find out more at...
0:12:51 > 0:12:54..and learn about other ways to help raise money.
0:12:57 > 0:12:58Back in the kitchen,
0:12:58 > 0:13:02Mary-Ellen is making apricot spheres to go in her chamomile trifle,
0:13:02 > 0:13:04a technique she needs to master
0:13:04 > 0:13:06if she is to score top marks with Phil today
0:13:06 > 0:13:08and cook for the judges.
0:13:08 > 0:13:11You'll have to see them, they'll just be inside the trifle and,
0:13:11 > 0:13:14hopefully, they will come as a bit of a surprise.
0:13:14 > 0:13:17As long as by the time you scoop down and you've brought them up,
0:13:17 > 0:13:18they're still intact.
0:13:18 > 0:13:20Yeah, that can be an issue.
0:13:20 > 0:13:22But they do usually arrive intact.
0:13:24 > 0:13:25They're fun, I like the spheres.
0:13:25 > 0:13:27But I just don't see the point in burying them
0:13:27 > 0:13:29at the bottom of the trifle.
0:13:29 > 0:13:33Mary-Ellen isn't the only chef trying to impress Phil
0:13:33 > 0:13:34with her dish's presentation.
0:13:34 > 0:13:38Closest rival Chris is dedicating valuable time
0:13:38 > 0:13:40to a banana-flavoured sugar.
0:13:41 > 0:13:44Chris, this looks like risky business, correct?
0:13:44 > 0:13:48Yeah. Yeah. Tense times at the moment. I am against time.
0:13:48 > 0:13:51- This is effectively the garnish for the banana.- Uh, yeah.
0:13:51 > 0:13:55It is going to be what makes the banana look realistic,
0:13:55 > 0:13:57makes it look like the skin.
0:13:57 > 0:14:00- If it is a garnish, just make sure it works.- Will do.
0:14:03 > 0:14:05But it is returning contender Aiden
0:14:05 > 0:14:08who is under real pressure to perform with his sweet burger,
0:14:08 > 0:14:11and his yeast cake bun hasn't gone according to plan.
0:14:11 > 0:14:13What is happening here?
0:14:13 > 0:14:18My savarines seem to be a little bit lively for some reason,
0:14:18 > 0:14:20so I'm just redoing them again.
0:14:20 > 0:14:23- Don't let yourself down at this stage.- No, most definitely not.
0:14:23 > 0:14:24No scope for disaster.
0:14:27 > 0:14:30You know, the truth is, he just wasted 20 minutes of his time.
0:14:30 > 0:14:32He needs that like a hole in the head.
0:14:32 > 0:14:34He's got to get back on top of it, get back on time
0:14:34 > 0:14:36and produce a cracker.
0:14:36 > 0:14:38In that environment, it's not easy.
0:14:38 > 0:14:41With three high scores for his dishes this week
0:14:41 > 0:14:45and three failed attempts in the competition previously...
0:14:47 > 0:14:49I could do without it, clearly.
0:14:49 > 0:14:52..Aiden's dream of making it to the finals and cooking
0:14:52 > 0:14:57at the banquet now rests entirely on a perfectly cooked burger bun.
0:14:57 > 0:15:00- Everything all right over here, mate?- Yeah, fine.
0:15:02 > 0:15:05- You're looking a bit tense.- I am, yeah.- Just checking, that's all.
0:15:09 > 0:15:12Luckily for Aiden, Mary-Ellen's first to plate up.
0:15:12 > 0:15:15She needs a good score from Phil to cook for the judges tomorrow,
0:15:15 > 0:15:19so is reverting to the comedy presentation of her starter course,
0:15:19 > 0:15:20creating a chamomile lawn
0:15:20 > 0:15:22for her compost heap trifle.
0:15:24 > 0:15:26So you're hoping to claw back a couple of points today
0:15:26 > 0:15:29using this different approach to presentation?
0:15:29 > 0:15:33Yeah. I don't know. I think he's either going to love it or hate it.
0:15:33 > 0:15:35- Hard man to please.- Indeed.
0:15:35 > 0:15:38But Mary-Ellen has another trick up her sleeve.
0:15:38 > 0:15:40She starts assembling her trifle
0:15:40 > 0:15:44by placing her delicate apricot spheres on top of the almond sponge
0:15:44 > 0:15:48before revealing her second presentation surprise -
0:15:48 > 0:15:51a wheelie bin container for her mandarin and thyme syllabub.
0:15:53 > 0:15:56She then pops her trifle into her chamomile lawn,
0:15:56 > 0:15:59tops it with chamomile custard
0:15:59 > 0:16:02and almond and cocoa powder soil
0:16:02 > 0:16:05and delivers her edible compost heap on time to the pass.
0:16:08 > 0:16:10One of these each as well.
0:16:11 > 0:16:14Bin juice and chamomile lawn.
0:16:15 > 0:16:17Sipping baked beans out of a bathtub is one thing,
0:16:17 > 0:16:22but slurping juice out of a wheelie bin is a whole other ball game.
0:16:22 > 0:16:23So come on, let's go and try it.
0:16:31 > 0:16:33OK, a wheelie bin.
0:16:34 > 0:16:36Ah, wheelie bin!
0:16:42 > 0:16:43OK.
0:16:46 > 0:16:48Whew!
0:16:50 > 0:16:52It's quite vibrant.
0:16:52 > 0:16:55You know what, that's actually really, really nice.
0:16:59 > 0:17:03OK, first of all, are you happy with it?
0:17:03 > 0:17:0490% happy with it.
0:17:04 > 0:17:0710% unhappy with something?
0:17:07 > 0:17:10Yeah, the sphere pots. That wasn't like the plan.
0:17:10 > 0:17:12It's unfortunate.
0:17:17 > 0:17:20- The spheres really work, don't they?- Yeah, they do.
0:17:20 > 0:17:22You get a real good flavour from that.
0:17:22 > 0:17:26Chamomile singing with enough clarity in there?
0:17:26 > 0:17:28Um, it's there.
0:17:28 > 0:17:32I think the raw cocoa, I think that kind of masks it a little bit
0:17:32 > 0:17:35- so if I was to do it again, I'd probably up the chamomile a bit.- OK.
0:17:35 > 0:17:38With regards to the flavour of the chamomile,
0:17:38 > 0:17:39I'm not getting it strong enough.
0:17:39 > 0:17:43There was more predominant flavours in there than the chamomile.
0:17:43 > 0:17:45It could have been a little bit more prominent, yeah.
0:17:45 > 0:17:47- Let's talk about the brief.- OK.
0:17:47 > 0:17:50Why am I slurping syllabub out of a wheelie bin?
0:17:51 > 0:17:54Because it's silly, and the idea of it made me laugh.
0:17:58 > 0:18:03That is a light, delicate and very, very tasty pudding.
0:18:03 > 0:18:05- She's done very, very well with that.- She has.
0:18:07 > 0:18:09It went almost to plan.
0:18:09 > 0:18:12Erm... It was on time,
0:18:12 > 0:18:15and hopefully Phil enjoyed it,
0:18:15 > 0:18:18although he gave absolutely nothing away, so I've no idea.
0:18:19 > 0:18:23Next up is Aiden, whose buns are out of the oven.
0:18:23 > 0:18:25He's at the top of the leaderboard for now,
0:18:25 > 0:18:28but a poor score today could cost him dearly.
0:18:28 > 0:18:31I'm a little bit concerned, to be honest with you.
0:18:31 > 0:18:33If Chris pulls out a blinder,
0:18:33 > 0:18:35Mary-Ellen's done a fantastic dessert,
0:18:35 > 0:18:37I could end up going home tonight.
0:18:37 > 0:18:40Aiden's sweet burger dessert hasn't been plain sailing.
0:18:42 > 0:18:45- Anything that could- BLEEP - go wrong went wrong.- Yeah.
0:18:45 > 0:18:47Anyway, I'm here now.
0:18:47 > 0:18:52With his second batch of buns cooked correctly,
0:18:52 > 0:18:54he adds his warm coconut panna cotta
0:18:54 > 0:18:57and lime cream cheese slice,
0:18:57 > 0:19:00then tops it off with a lime tuile
0:19:00 > 0:19:03and gets his sweet burger onto his plate,
0:19:03 > 0:19:05with its sesame seed lid...
0:19:06 > 0:19:10..and deep-fried, coconut-coated pineapple ice cream chips.
0:19:17 > 0:19:20There we have it - my sweet burger.
0:19:20 > 0:19:22The chips are melting, so we're going to have to go quite quickly.
0:19:22 > 0:19:25It's a burger, but I'm smiling.
0:19:25 > 0:19:26Let's go.
0:19:35 > 0:19:37- It certainly looks like a burger. - It does, looks fab.
0:19:37 > 0:19:39Definitely hit the brief.
0:19:39 > 0:19:41It does seem like it's starting to weep a little bit.
0:19:41 > 0:19:44Yeah, it's melting really quickly, actually.
0:19:44 > 0:19:46That could be difficult in a banquet situation.
0:19:54 > 0:19:56Is it a pudding?
0:19:56 > 0:19:57Yeah, it says pudding,
0:19:57 > 0:20:00it's got all the elements in that a dessert would have.
0:20:00 > 0:20:03It's got an ice cream in there, which has been deep-fried.
0:20:04 > 0:20:07Mmm...
0:20:07 > 0:20:10- It's really clever, that.- Yeah, that's yummy.- It's really nice.
0:20:10 > 0:20:13This is the panna cotta, the actual burger bit.
0:20:19 > 0:20:21I'm not mad on the texture of that.
0:20:21 > 0:20:24I'm not sure whether that's what Aiden would have wanted.
0:20:24 > 0:20:27Is the texture of the whole burger what you were after?
0:20:27 > 0:20:29Outside the panna cotta I'm happy with it.
0:20:29 > 0:20:32The panna cotta is not setting the way I would like it to set
0:20:32 > 0:20:34but the flavour's still there.
0:20:35 > 0:20:37It's a little bit odd.
0:20:37 > 0:20:40Do you think, in trying to get every single component
0:20:40 > 0:20:43of a traditional burger into this sweet burger,
0:20:43 > 0:20:45there are too many flavours?
0:20:45 > 0:20:48At the end of the day, the ingredients work together
0:20:48 > 0:20:49and I'm happy with it.
0:20:49 > 0:20:52I think there's too many flavours for me.
0:20:52 > 0:20:54It seems a little bit busy.
0:20:54 > 0:20:58I think he'll have his head in his hands in that tasting room.
0:20:58 > 0:21:00That marriage, them ingredients, I've put them together
0:21:00 > 0:21:04and I think they work together and I'm happy with it.
0:21:04 > 0:21:08Once you take away from it being the burger, it looks a bit messy.
0:21:10 > 0:21:12- It gives us a chance.- It does.
0:21:13 > 0:21:16Presentation-wise, very happy with it.
0:21:16 > 0:21:19Flavours, textures, I'm not 100% there
0:21:19 > 0:21:22but, at the end of the day, I can't do any more.
0:21:24 > 0:21:28Last up, and trailing behind, is Chris and his banana parfait.
0:21:28 > 0:21:30He needs a good score to stay in the running
0:21:30 > 0:21:33and is finishing his sugar garnish outside the kitchen
0:21:33 > 0:21:35to give himself the best possible chance.
0:21:35 > 0:21:37Ah, crafty little sideshow here.
0:21:37 > 0:21:39It's too hot in that kitchen.
0:21:39 > 0:21:42I need the sugar to set quite quickly in its shape
0:21:42 > 0:21:45so I've come for a little bit of tranquil peace and quiet.
0:21:48 > 0:21:52Banana skin complete, Chris starts building his plate with rum cream,
0:21:52 > 0:21:56rum-soaked raisins, roasted peanuts
0:21:56 > 0:21:58and squares of chocolate brownie.
0:22:00 > 0:22:03He then removes his parfait from his banana mould,
0:22:03 > 0:22:06slices it in half and gets it onto the plate.
0:22:09 > 0:22:11Looking very relaxed there, Chris.
0:22:11 > 0:22:14I don't feel it. It's a calm exterior.
0:22:14 > 0:22:17Then it's on with some rum sauce
0:22:17 > 0:22:21and finally his technical banana skin sugar garnish.
0:22:21 > 0:22:26Will all Chris's hard work be enough to see him in front of the judges?
0:22:32 > 0:22:35- There it is.- Banana.
0:22:35 > 0:22:37Going Bananas.
0:22:37 > 0:22:38Happy?
0:22:38 > 0:22:40I am happy, yeah.
0:22:40 > 0:22:42Come on, make me happy, let's go and eat it.
0:22:48 > 0:22:51- It looks like a banana.- Thank you.
0:22:58 > 0:23:02Does the banana flavour come through, as much as you hoped?
0:23:02 > 0:23:05I think it's there, I think it's quite subtle.
0:23:12 > 0:23:16- That's not what I expected. - No, I expected a big bit of banana.
0:23:16 > 0:23:18- And it's not.- No.
0:23:22 > 0:23:25- I taste more banana in here than the banana does.- Tastes of banana.
0:23:27 > 0:23:31The flavour of the chocolate brownie doesn't dominate
0:23:31 > 0:23:33the flavour of the parfait.
0:23:33 > 0:23:35I think it's a great brownie.
0:23:35 > 0:23:36I've not had many better.
0:23:38 > 0:23:40OK...
0:23:40 > 0:23:42It's a nice chocolate brownie. No?
0:23:42 > 0:23:45There's nothing really wrong with any of it.
0:23:46 > 0:23:49But there's nothing that makes you go "wow" either.
0:23:49 > 0:23:51Is this your trump card?
0:23:53 > 0:23:55I think it might be.
0:23:58 > 0:24:01- Hey... are you all right?- Yeah.
0:24:01 > 0:24:05Yeah, I think so. I'm exhausted!
0:24:05 > 0:24:07He didn't give anything away, though.
0:24:07 > 0:24:09I was really happy with that.
0:24:09 > 0:24:11That's it, we've done as much as we can.
0:24:11 > 0:24:14One of us is going home today.
0:24:29 > 0:24:30Afternoon, chefs.
0:24:30 > 0:24:31Hi, Phil.
0:24:31 > 0:24:34OK, let's get straight into it.
0:24:35 > 0:24:38Mary-Ellen, for your chamomile lawn.
0:24:38 > 0:24:40I liked the idea of a trifle.
0:24:41 > 0:24:43I believed it could deliver.
0:24:43 > 0:24:45I enjoyed your flavour combinations
0:24:45 > 0:24:47and I particularly liked the choice of chamomile.
0:24:47 > 0:24:52I thought it was interesting, I was looking forward to it.
0:24:52 > 0:24:55But I didn't feel it had, for a trifle,
0:24:55 > 0:24:59the layers, the richness.
0:24:59 > 0:25:02I thought the custard component was too thin
0:25:02 > 0:25:06and I'm all for a prop, particularly with this,
0:25:06 > 0:25:09but I thought the wheelie bin was a little bit poorly thought out,
0:25:09 > 0:25:10plonked on a saucer.
0:25:10 > 0:25:15It should've come on something more fitting for a wheelie bin.
0:25:15 > 0:25:17Aiden, for the sweet burger.
0:25:19 > 0:25:23I embraced the idea. I liked the idea.
0:25:25 > 0:25:29I thought the presentation was spot on, attention to detail.
0:25:29 > 0:25:31It was fun, worked with the brief.
0:25:33 > 0:25:38But, for me, the plain truth was, it just wasn't very nice.
0:25:40 > 0:25:45The individual components worked but the reality was, in the mouth,
0:25:45 > 0:25:48they just didn't come together.
0:25:48 > 0:25:50It was a struggle.
0:25:50 > 0:25:53I found it really hard to like it, I have to say.
0:25:55 > 0:25:59Chris, for your Going Bananas,
0:25:59 > 0:26:01good combination of flavours.
0:26:02 > 0:26:04I thought the brownie was fantastic.
0:26:06 > 0:26:09I particularly liked the caramelised chocolate.
0:26:09 > 0:26:12I thought that was interesting, I liked it.
0:26:13 > 0:26:15I did feel, however,
0:26:15 > 0:26:18if you're going to put something on a plate that is really trying to look
0:26:18 > 0:26:21exactly like a banana, it's either got to be something
0:26:21 > 0:26:27completely different, or it's got to really pack the flavour punch
0:26:27 > 0:26:31of a banana. I felt it was a bit weak.
0:26:31 > 0:26:35So there's only two chefs that can go through to cook for the judges tomorrow.
0:26:36 > 0:26:39Aiden...
0:26:39 > 0:26:41For your sweet burger...
0:26:45 > 0:26:48..I've scored you a four.
0:26:48 > 0:26:49Is it enough?
0:26:52 > 0:26:55Mary-Ellen...
0:26:55 > 0:26:58..for your chamomile lawn...
0:27:01 > 0:27:02..I'm giving you a six.
0:27:06 > 0:27:09Chris...
0:27:09 > 0:27:11..for your Going Bananas...
0:27:18 > 0:27:20..I'm giving you a six, too.
0:27:22 > 0:27:24That means...
0:27:24 > 0:27:27Aiden, Mary-Ellen,
0:27:28 > 0:27:30you both have a score of 29,
0:27:30 > 0:27:33you will go through to cook for the judges.
0:27:33 > 0:27:35Chris...
0:27:35 > 0:27:39- I'm afraid we have to say goodbye.- It's been a pleasure.
0:27:41 > 0:27:44- Congratulations.- Thank you.
0:27:47 > 0:27:49Sorry.
0:27:49 > 0:27:50Congratulations.
0:27:50 > 0:27:53Disappointed but, you know, I'm still happy with what I've done.
0:27:53 > 0:27:56That was a bloody roller coaster, wasn't it?
0:27:56 > 0:27:59I'm going away with my head held high and that's the most important thing to me.
0:27:59 > 0:28:01I'm totally shocked, actually. Totally shocked,
0:28:01 > 0:28:04I really didn't think this was what was going to happen.
0:28:04 > 0:28:06You deserve it, guys, well done.
0:28:06 > 0:28:08I feel like I've really achieved something.
0:28:08 > 0:28:11I'm very happy to be at this stage, very happy.
0:28:11 > 0:28:16I've been here many a time before and, if I don't get through this time,
0:28:16 > 0:28:19then there's something seriously wrong with me.
0:28:19 > 0:28:22Tomorrow it's make or break for Aiden and Mary-Ellen.
0:28:22 > 0:28:24- The pressure is unbelievable. - It's horrible.
0:28:24 > 0:28:27And Aiden can't afford to lose for the fourth time.
0:28:27 > 0:28:29Anyway, there's been a couple of tens
0:28:29 > 0:28:32but there's also been a five and a four.
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd