0:00:02 > 0:00:06It's the final round of the re-match on Great British Menu
0:00:06 > 0:00:09between three of the North East's most talented chefs.
0:00:09 > 0:00:13- Returning champion Colin McGurran... - No chance you'll knock me out.
0:00:13 > 0:00:17- ..determined returner Stephanie Moon...- I'm trying my best.
0:00:17 > 0:00:21- ..and daring Charlie Lakin...- If I go out, let's go out on a top score.
0:00:21 > 0:00:24..are under pressure to cook witty, playful dishes
0:00:24 > 0:00:29for the chance to cook at a special banquet celebrating 25 years of Red Nose Day.
0:00:29 > 0:00:34For yesterday's main, the chefs failed to deliver a show-stopper.
0:00:34 > 0:00:36BLEEP... BLEEP
0:00:36 > 0:00:40- All of you undercooked or overcooked your meat.- Colin came out on top...
0:00:40 > 0:00:43Colin, for your duck and turnips, a seven.
0:00:43 > 0:00:47..but Charlie's second gutsy dish of the week bombed.
0:00:47 > 0:00:52If you served that in a one, two-star restaurant, I wouldn't pay the bill.
0:00:52 > 0:00:56Today, it's dessert and Colin is striving for perfection.
0:00:56 > 0:00:59I want to try and get a ten.
0:00:59 > 0:01:02And as Charlie and Stephanie fight for survival,
0:01:02 > 0:01:04the pressure becomes too much...
0:01:04 > 0:01:05BLEEP
0:01:06 > 0:01:09We're a long way off the final banquet.
0:01:09 > 0:01:12..as one chef goes home.
0:01:22 > 0:01:26This year's challenge is to create a performance on a plate,
0:01:26 > 0:01:30fun gastronomic cooking that will make people smile.
0:01:30 > 0:01:36And the chefs have all done their bit to help raise money for the Red Nose Day appeal.
0:01:36 > 0:01:38Aaaaaaah!
0:01:38 > 0:01:40I made it!
0:01:40 > 0:01:48Today is their last chance to impress Great British Menu champion and seasoned veteran Jason Atherton.
0:01:48 > 0:01:53It's dessert day and I don't want to see any of those catastrophes we saw yesterday.
0:01:53 > 0:01:58I want to see a dish that blows my head off. I want to be able to give nothing but a ten.
0:01:58 > 0:02:01So, guys, dessert day.
0:02:01 > 0:02:06Final push? I'm going for it. I'm really giving it every last drop.
0:02:06 > 0:02:12I've got a comfortable lead now, but I still want perfection in this dish. You guys have got a big battle on.
0:02:12 > 0:02:15For me, I'm bottom of the pile, three points shy.
0:02:15 > 0:02:21It'll be a scrap for me and if I've got to do it nastily, I'll scrap and make sure I get to the final.
0:02:21 > 0:02:23Nastily? OK.
0:02:25 > 0:02:32First up with 23 points is returning champion and technical wizard, Colin McGurran.
0:02:32 > 0:02:36He has held on to the top spot all week with his inventive cooking,
0:02:36 > 0:02:39but is yet to achieve the perfection he desires.
0:02:39 > 0:02:46Dessert is one of my strongest sections. I love desserts. I love the finesse, I love the refinement.
0:02:46 > 0:02:50I would love to get a ten for this. I want to smash through.
0:02:51 > 0:02:56- So what's your dish today?- Today, I'm going to do Tommy Cooper's fez.
0:02:56 > 0:03:01- Suddenly, you've got a sense of humour.- Yeah. It's inspired by the Viennetta.
0:03:01 > 0:03:07It's going to be in the form of tiramisu. I've got my mascarpone, my chocolate and my espresso.
0:03:07 > 0:03:11I'll coat the fez in white chocolate. Inside you'll have this tiramisu.
0:03:11 > 0:03:17- How will you make it look like Tommy Cooper's fez?- I'll build it into a mould shaped like a fez.
0:03:17 > 0:03:19Will anything here trip you up?
0:03:19 > 0:03:23I have to set the mould, I've got to then freeze it and thaw it
0:03:23 > 0:03:27because the way it will be presented will be another trick up my sleeve.
0:03:27 > 0:03:32I'll leave that to the end because I would like you to be surprised as the guests would be.
0:03:32 > 0:03:37It's the final chance to get points on the board. Will this see you through no problem?
0:03:37 > 0:03:41If I perfect this dish, I believe it can go all the way.
0:03:42 > 0:03:45Out to finish with a flawless dish,
0:03:45 > 0:03:48Colin's complicated take on a tiramisu
0:03:48 > 0:03:51finally delivers on fun in the form of Tommy Cooper's fez.
0:03:51 > 0:03:54The potential here for disaster
0:03:54 > 0:03:57is he's got to freeze his tiramisu before he coats it.
0:03:57 > 0:04:03If he doesn't defrost it properly, the whole dish will die because it will come to me frozen.
0:04:03 > 0:04:09Next up is determined returner Stephanie Moon whose flavoursome and fun-filled food
0:04:09 > 0:04:14has kept her in second place all week. She's resolute on reaching the judges' chamber.
0:04:14 > 0:04:18If I slip up today, Charlie has room for manoeuvre.
0:04:18 > 0:04:20You know, I want this to be my year.
0:04:22 > 0:04:26- Ready for the last day?- I am.- Name your dish.- The raspberry blower.
0:04:26 > 0:04:31What I'm going to do, I'm using raspberries in many different ways.
0:04:31 > 0:04:37- I'm going to layer up using a vanilla biscuit with some lemon rapeseed oil.- Hang on a minute.
0:04:37 > 0:04:42- You're using lemon rapeseed oil to make the biscuit?- Yeah.- OK.
0:04:42 > 0:04:47Raspberry puree to make a pate de fruits, then a white chocolate ganache with vanilla,
0:04:47 > 0:04:50then on the top I'm steaming oeufs a la neige,
0:04:50 > 0:04:56then I'm going to roll it in crushed raspberries and pistachios, then comes a surprise.
0:04:56 > 0:05:03- Hopefully, all being well, I'm going to blow sugar into a cloche and sit it on top.- Wow!
0:05:03 > 0:05:06- I want to make a giant red nose. - That's the humour part.
0:05:06 > 0:05:12This is my third year in the competition. I want to be remembered for something spectacular.
0:05:12 > 0:05:18If the whole thing collapses and Charlie pulls a good dish off, he'll overtake you and you're going home.
0:05:18 > 0:05:23- This is, like you say, your last chance.- It is. - So, you know, good luck.- Thank you.
0:05:25 > 0:05:28In a last big push, Stephanie's grand finale
0:05:28 > 0:05:31is a raspberry and pistachio oeufs a la neige
0:05:31 > 0:05:34on a lemon rapeseed oil biscuit,
0:05:34 > 0:05:37presented under a technically difficult,
0:05:37 > 0:05:39blown sugar, red nose cloche.
0:05:39 > 0:05:44She's really set herself a task here. Pulled sugar is for the skilled pastry chef.
0:05:44 > 0:05:49She's got to nail this. This dish will live or die by that red cloche.
0:05:49 > 0:05:55Trailing behind Stephanie by three points is adventurous Charlie Lakin
0:05:55 > 0:05:59whose daring dishes have so far this week failed to outwit his rivals.
0:05:59 > 0:06:05I've got to put the rest of the week behind me. No gimmicks, no messing around, it's got to be good cooking.
0:06:05 > 0:06:10Get back in there, get it nailed and hope and pray for a nine or a ten.
0:06:13 > 0:06:16- Charlie, dare I ask what we're doing today?- Custard pie.
0:06:16 > 0:06:22Custard tart flavoured with hogweed seeds which have a nice citrussy, cardamomy flavour.
0:06:22 > 0:06:24- It's like a foraged ingredient? - It is.
0:06:24 > 0:06:27Then also some candied green hogweed seed.
0:06:27 > 0:06:30- Why are they green? - These were picked a lot earlier.
0:06:30 > 0:06:34- Completely different smell. - Just crystallised them in sugar.
0:06:34 > 0:06:40I'll mix that with some pistachios, some dried orange and oats, maple syrup, and make a granola with it.
0:06:40 > 0:06:44I'll do a blood orange sorbet, with that, an espresso fluid gel.
0:06:44 > 0:06:50- Where's the humour element?- It's the custard pie. It's the reference to Laurel and Hardy style,
0:06:50 > 0:06:52classic, old-fashioned comedy.
0:06:52 > 0:06:54OK, well, we'll see.
0:06:56 > 0:07:00In a last-ditch bid, Charlie's jettisoned the gimmicks
0:07:00 > 0:07:02with his hogweed and orange custard pie,
0:07:02 > 0:07:08but has again taken a huge gamble with his many flavour combinations.
0:07:08 > 0:07:14Charlie's custard tart has to be perfection. Fine pastry, beautiful custard can cut through like silk.
0:07:14 > 0:07:19Everything must be perfectly balanced because this is, for him, last-chance saloon.
0:07:20 > 0:07:22Cooking is under way in the kitchen.
0:07:22 > 0:07:29With returning champion Colin out in front and the lowest-scoring chef leaving the competition today,
0:07:29 > 0:07:32Stephanie and Charlie's dessert scores are critical.
0:07:32 > 0:07:35Steph, it's you and me in this race.
0:07:35 > 0:07:38I'm in there behind you, but still in a catchable position.
0:07:38 > 0:07:41It's quite an exciting thought to get to the final banquet.
0:07:41 > 0:07:44We're a long way off the final banquet, chef.
0:07:44 > 0:07:47I wouldn't mind seeing that ten.
0:07:47 > 0:07:53- Even if I'm going out today, let's go out on a flipping top score. - That's the way you have to think.
0:07:53 > 0:07:58This means a lot to everyone, especially Steph and Charlie. One of them might go home.
0:07:58 > 0:08:03I'm not counting myself out, but I'll probably go through. For them, it's a lot tighter.
0:08:03 > 0:08:09Out to deliver a perfect dish with his fez hat, Colin has mixed his tiramisu style filling
0:08:09 > 0:08:15which he is layering into moulds with coffee-soaked sponge fingers and tempered chocolate discs.
0:08:15 > 0:08:20Colin's in the lead, but he's pushing himself, he wants a good score, a ten.
0:08:20 > 0:08:23So, Colin, how are we getting on now?
0:08:23 > 0:08:28This is a key moment. I have to get these moulds set and get it looking like a Tommy Cooper fez.
0:08:28 > 0:08:33- The cream for the tiramisu... - How does the cream react in the freezer? Fine?
0:08:33 > 0:08:38- A bit of gelatine in there to help it.- You're extremely focused when you could relax.
0:08:38 > 0:08:44If there is a ten available, that's what I want to try and get. I could sit back, but this is a competition.
0:08:45 > 0:08:51Across the kitchen in a last-ditch effort to push through to the judges' chamber,
0:08:51 > 0:08:55Stephanie is pushing boundaries with flavours and tricky techniques.
0:08:55 > 0:08:59Having made her vanilla and rapeseed oil biscuit base,
0:08:59 > 0:09:03she's now working on her meringues for her oeufs a la neige.
0:09:03 > 0:09:07- Steph, so we've got the oeufs a la neige.- Yes.
0:09:07 > 0:09:12I'm steaming it. I'm just going to cut this down and roll it in the raspberries and pistachio.
0:09:12 > 0:09:16- Are you serving custard with that? - Vanilla anglaise.
0:09:16 > 0:09:21- You're taking a big risk with this dessert. - This is a massive risk for me.
0:09:21 > 0:09:27But I figure I'm going to go guns blazing and, hopefully, this will pay off.
0:09:27 > 0:09:31- You don't think there's a chance of crashing and burning?- Every chance.
0:09:32 > 0:09:37Steph is pushing everything into this dessert, so I don't catch her.
0:09:37 > 0:09:42I've just got to make sure I cook perfection. If that dessert isn't right, I'm going home.
0:09:42 > 0:09:47Risk-taker Charlie is going hell for leather to overtake rival Stephanie.
0:09:47 > 0:09:51With his pastry cases for his custard tart baked,
0:09:51 > 0:09:55he's also made his espresso gel and pistachio puree.
0:09:55 > 0:10:01Next, he moves on to his hogweed which he's using both in his egg custard filling and to make granola.
0:10:01 > 0:10:04Charlie, I'm a big fan of foraged food myself.
0:10:04 > 0:10:09You're using foraged food in your dessert. Jason's not a fan. Are you worried about that?
0:10:09 > 0:10:15What have I got to worry about? I've given him everything that probably he didn't want to see.
0:10:15 > 0:10:17So I'm not too fussed.
0:10:17 > 0:10:19It's probably a good one.
0:10:20 > 0:10:22LAUGHTER
0:10:22 > 0:10:25I love you, Charlie. I bloody love you.
0:10:25 > 0:10:28As well as creating witty, gastronomic dishes this year,
0:10:28 > 0:10:34the chefs have been set fund-raising challenges to inspire their menus and raise money for charity.
0:10:34 > 0:10:40Charlie is on his way to a nearby Strongman gym to fulfil his challenge
0:10:40 > 0:10:42and get some feedback on his dessert.
0:10:42 > 0:10:45I'm going to do some fund-raising for Comic Relief.
0:10:45 > 0:10:49The thoughts behind it, I cook big, bold food,
0:10:49 > 0:10:51strong flavours,
0:10:51 > 0:10:53I'm a big guy myself,
0:10:53 > 0:10:55so I need to be in there doing something big.
0:10:55 > 0:11:01Charlie's been sponsored by friends and family to perform a super-human feat -
0:11:01 > 0:11:04to pull a van loaded with one tonne of metal.
0:11:06 > 0:11:09- And to help put him through his paces...- Easy!
0:11:09 > 0:11:13..is Europe's Strongest Man competitor, Jay Hughes.
0:11:13 > 0:11:15- Hi.- How are you doing? All right?
0:11:15 > 0:11:20I'm hoping to do a few Strongman events, raise some money for charity.
0:11:20 > 0:11:22First up, it's a warm-up with Atlas Stones.
0:11:22 > 0:11:27We'll start with this stone, it's the women's stone, just to try and get technique.
0:11:27 > 0:11:31So, bend your legs, slip your arms underneath,
0:11:31 > 0:11:33so just up to your legs and just roll it up.
0:11:33 > 0:11:35Yeah, perfect.
0:11:35 > 0:11:39- Let's have a go at this one.- That's it, into your lap. There we go.
0:11:39 > 0:11:44Hips forward. Roll it up, roll it up. There we go. Getting there.
0:11:44 > 0:11:46Next, it's the Monster Tyres.
0:11:46 > 0:11:49I won't help. I'm here just to...
0:11:49 > 0:11:54Keep going, keep going. I'm not helping. Get your knee underneath. Come on.
0:11:54 > 0:11:57Push! Just push, push, push, push! Keep going.
0:11:57 > 0:12:01- All over. Well done.- That's a bloody good feeling, putting that over.
0:12:01 > 0:12:07After some physical motivation, Charlie is keen to see what the boys think of his dessert.
0:12:07 > 0:12:10- Have a taste of that, boys. - Thank you very much, sir.
0:12:11 > 0:12:15The idea is to have a bit of fun, a bit of wit and humour.
0:12:15 > 0:12:19With this dish, I was thinking of the old Laurel and Hardy style...
0:12:19 > 0:12:26I like that. Very soft. It'd be nice with a bit of cold...maybe some ice cream. I'll have another go of that.
0:12:26 > 0:12:29- I don't like it... - LAUGHTER - No, it's really nice!
0:12:29 > 0:12:33Confident his dessert has what it takes, it's time for Charlie
0:12:33 > 0:12:37to strap up and fulfil his fund-raising challenge.
0:12:37 > 0:12:42Charlie's going to pull this van. It's all for Comic Relief, but to make things more interesting,
0:12:42 > 0:12:46we'll load the van up with a few hundred kilos more. Lads...
0:12:46 > 0:12:49And I think we'll put them in as well maybe.
0:12:50 > 0:12:53You have to reach the line at the end.
0:12:53 > 0:12:55Three, two, one, go!
0:12:55 > 0:12:57SHOUTS OF ENCOURAGEMENT
0:13:00 > 0:13:03Come on, keep going. Come on, start running now.
0:13:03 > 0:13:05Come on, keep going. Aim for the line.
0:13:05 > 0:13:08Keep going. Touch the line. That's it. Done!
0:13:11 > 0:13:17- APPLAUSE - Well done, man.- I'm knackered! - Well done, man. Well done.
0:13:17 > 0:13:21I didn't know he was a chef. I thought he'd been training there.
0:13:21 > 0:13:24To raise money was a good thing. I'm proud of what he did.
0:13:24 > 0:13:30Once I crossed that line, it was a great feeling of achievement. I can't wait to get that buzz in the kitchen.
0:13:31 > 0:13:34Back in the kitchen, the fight continues.
0:13:34 > 0:13:40Charlie has made the egg custard infused with hogweed and orange zest for his tart filling.
0:13:40 > 0:13:45As they go in the oven, he gets to work on his blood orange sorbet.
0:13:45 > 0:13:51Having made her raspberry pate de fruits and set her white chocolate for her raspberry blower dish,
0:13:51 > 0:13:54Stephanie moves on to her cloche.
0:13:54 > 0:13:59Having boiled the sugar, she knows that timing is vital and transfers it on to silicone mats to cool
0:13:59 > 0:14:02in preparation for the tricky pulling process.
0:14:02 > 0:14:09Colin, with his moulds of tiramisu now set for his fez hats, moves on to his chocolate topping
0:14:09 > 0:14:11with the all-important red colouring.
0:14:11 > 0:14:16Finally hitting the humour brief, he hopes to get a perfect score from Jason.
0:14:16 > 0:14:23- Tommy Cooper's fez.- You've dipped it. You're ready to go. Is there any risk?- They could be like bullets.
0:14:23 > 0:14:28They're in the blast-chiller. It's minus 35 degrees. The texture is very important.
0:14:28 > 0:14:32He has to be careful that he leaves enough time on the plate to rest,
0:14:32 > 0:14:36so when it's served to me, when we eat it, it's nice and delicate.
0:14:36 > 0:14:40Charlie, having cooled his sorbet, churns it in the ice cream machine to firm it up.
0:14:40 > 0:14:45- Is that right?- Yeah, it's locked up as much as it can be.
0:14:45 > 0:14:47There's a lot coming out there.
0:14:47 > 0:14:49But the machine is not playing ball.
0:14:49 > 0:14:54Not what he needs when he's trying to deliver the perfect dish.
0:14:54 > 0:14:58And whilst he's preoccupied, disaster strikes with his pies.
0:14:58 > 0:15:00BLEEP
0:15:00 > 0:15:04No, I need to turn the oven back down.
0:15:04 > 0:15:07- Are you all right there, Charlie? - Just the oven.
0:15:07 > 0:15:10- Too hot?- Just a touch too hot.
0:15:10 > 0:15:15- What temperature are you cooking them at?- 150. They don't take a lot of cooking.
0:15:15 > 0:15:17Luckily, the pastry's still good.
0:15:17 > 0:15:21Charlie's tarts are a bit overcooked or they're splitting.
0:15:21 > 0:15:27He had them in at 150. I've never heard of custard at more than 95 degrees. I'm surprised about that.
0:15:27 > 0:15:31- You're looking a bit stressed. Are you OK?- I had a moment of panic.
0:15:31 > 0:15:36I took my eye off the ball with my tarts, but I had a back-up plan.
0:15:36 > 0:15:42- Right. So you're back on track now? - Yeah. No, I'm good. - Good. I like "good". Good, good.
0:15:42 > 0:15:48Charlie fills his pies with some reserved custard mixture and they go back in the oven.
0:15:48 > 0:15:50You reckon he could lift the oven?
0:15:50 > 0:15:53It's going to get thrown out of the window in a minute.
0:15:53 > 0:15:58The atmosphere is quite tense. Everybody is on a last-push mission.
0:15:58 > 0:16:02The Comic Relief factor has gone. It's more like Hell's Kitchen.
0:16:02 > 0:16:04It's close to plating-up time.
0:16:04 > 0:16:08Stephanie is working on her technically tricky red nose cloche,
0:16:08 > 0:16:14but with her first attempt literally blown, she's feeling the pressure.
0:16:15 > 0:16:17Stephanie...
0:16:17 > 0:16:19This looks very, very technical.
0:16:19 > 0:16:22It is quite difficult to do, but I'm on number two.
0:16:22 > 0:16:25Is that not too thick?
0:16:25 > 0:16:28- Is it OK?- This is the cloche. - You're not eating it?
0:16:28 > 0:16:31You can eat it. It's a bit like eating a stick of rock.
0:16:33 > 0:16:37Couldn't you make it super-thin, so you smash it, then eat it?
0:16:37 > 0:16:39It needs to be like this, really.
0:16:39 > 0:16:44I'm slightly worried that if I don't pull the red nose off, I'll get a low score here.
0:16:44 > 0:16:51A low score is no option for Colin who is hoping his fez hat will deliver the perfect ten.
0:16:51 > 0:16:57Having made a cappuccino puree and meringue for decoration, he's the first to plate up.
0:16:57 > 0:17:02He starts with a smear of the puree and then pipes on the meringue
0:17:02 > 0:17:05and uses a blow-torch for a toasted finish.
0:17:05 > 0:17:10He places on fresh raspberries and grated dark and white chocolate follows,
0:17:10 > 0:17:16then decorates his fez hats with melted dark chocolate and they're attracting attention.
0:17:16 > 0:17:20I'm loving the look of those fezzes. They look stunning.
0:17:20 > 0:17:26The fez takes centre stage and all that's left is the preparation of his surprise presentation element.
0:17:26 > 0:17:29Dry ice, please!
0:17:29 > 0:17:32You love this stuff. You love your dry ice, don't you?
0:17:37 > 0:17:41The dish is almost complete, just one final touch.
0:17:41 > 0:17:43Little milk shake there.
0:17:48 > 0:17:51At last, Colin, you give in to the Comic Relief brief!
0:17:51 > 0:17:53Well, on my dessert, yes.
0:17:53 > 0:17:57It's technically very difficult, but I think it works.
0:17:57 > 0:18:01Let's go taste it and see if this is a curtain-raiser.
0:18:05 > 0:18:09- It's got the humour there. - You can have fun with desserts.
0:18:10 > 0:18:15We're probably the only two chefs that wear a hat and now we're eating a hat!
0:18:15 > 0:18:20Shall we dig on into the old volcano and see what we've got going on?
0:18:20 > 0:18:25- Happy with the flavour? - It's inspired from Viennetta style. It's perfectly like that.
0:18:26 > 0:18:29There's Amaretti in there, there's coffee.
0:18:29 > 0:18:33The coffee puree, you think that's OK, it's not too bitter?
0:18:33 > 0:18:38For the guests who find coffee strong, you've got the raspberries to give it balance.
0:18:40 > 0:18:42I don't really like coffee.
0:18:42 > 0:18:45Layer upon layer upon layer.
0:18:46 > 0:18:53A lot of effort has gone into it to make it eat well, look well and tick all the boxes in the brief.
0:18:55 > 0:18:57I knew he was going to nail it.
0:18:58 > 0:19:04Colin, if you could pick a fault in your dessert, is there anything you would change?
0:19:04 > 0:19:07Me, personally, I'm 100% happy with it.
0:19:09 > 0:19:11Brilliant, no, I loved that one.
0:19:11 > 0:19:13I enjoyed cooking it.
0:19:13 > 0:19:20I'm very happy with it. I don't think I could have faulted it. Personally, I think I cooked it really well.
0:19:21 > 0:19:23Next to plate up is Charlie.
0:19:23 > 0:19:28He knows his dish needs to be perfect if he's to overtake Stephanie.
0:19:28 > 0:19:34He starts with a smear of pistachio puree, then places on his hogweed and custard tart.
0:19:34 > 0:19:40He tops it with his blood orange sorbet and pipes whipped cream with orange essence.
0:19:40 > 0:19:46The hogweed granola follows and blobs of espresso gel complete the plate.
0:19:49 > 0:19:53You think this is the dish that will give you those extra points you need
0:19:53 > 0:19:56to get you through to the judging chamber?
0:19:56 > 0:19:59Well, I don't know. It could do.
0:19:59 > 0:20:03We'd better go and try it before it starts melting.
0:20:09 > 0:20:13- That's the blood orange sorbet sat on top?- Yeah.- Happy with that?
0:20:13 > 0:20:16I was keen to get to the pass with the sorbet.
0:20:16 > 0:20:21- What do you think of the hogweed? I quite like it. - It's not a flavour that I'm used to.
0:20:22 > 0:20:26- Are you happy with the hogweed coming through there?- Hmm.
0:20:26 > 0:20:30Yeah, it's working quite well. The main flavour is the hogweed.
0:20:31 > 0:20:34I'm not a massive lover of coffee in things.
0:20:34 > 0:20:37I wouldn't put coffee in it.
0:20:37 > 0:20:40- And the puree there? - Yeah, a good coffee flavour.
0:20:41 > 0:20:45He had to put this back in the oven and it looked quite dark.
0:20:45 > 0:20:47- It doesn't taste it.- Not at all.
0:20:47 > 0:20:50Are you happy with the pastry?
0:20:50 > 0:20:55- Has it come through as a custard tart? You've covered the actual tart.- I think so.
0:20:55 > 0:20:59After tasting Charlie's dessert, are you feeling more confident
0:20:59 > 0:21:02- or is the pressure building on you now?- I don't know.
0:21:02 > 0:21:04I just want to get to tomorrow.
0:21:04 > 0:21:07I hope mine does better than this.
0:21:07 > 0:21:13- Do you think you've got enough points in the bag with that dessert to claw yourself back?- I hope so.
0:21:13 > 0:21:15It really depends on how Steph does.
0:21:16 > 0:21:21It's all plated up now, eaten. Not much else I can do. It's in the hands of Jason and Stephanie.
0:21:21 > 0:21:27Last up is Stephanie who is desperate for her dish to secure her spot in the judges' chamber,
0:21:27 > 0:21:30but she's got a struggle on her hands
0:21:30 > 0:21:35as she's yet to finish off her oeufs a la neige and time-consuming cloches.
0:21:35 > 0:21:38How's it going? Are you having a fretful few moments?
0:21:38 > 0:21:45It's a difficult thing to do, but it seems we have to do something spectacular to keep up with Colin.
0:21:45 > 0:21:48- He's really set the benchmark, hasn't he?- It's sky-high.
0:21:48 > 0:21:52It's up to us, dude, and I'm trying my best here.
0:21:52 > 0:21:54To finish off the oeufs a la neige,
0:21:54 > 0:21:59Stephanie coats the meringues in ground pistachio and freeze-dried raspberry powder.
0:21:59 > 0:22:05First on is the vanilla and rapeseed oil biscuit which is topped with the raspberry pate de fruits.
0:22:05 > 0:22:09Fresh raspberries follow along with white chocolate
0:22:09 > 0:22:12and the oeufs a la neige.
0:22:12 > 0:22:16Her showpiece blown sugar, red nose cloche follows.
0:22:18 > 0:22:23And finally, she fills a jug with creme anglaise which completes her dish.
0:22:30 > 0:22:33The cloche, is it edible?
0:22:33 > 0:22:36Everything on the plate is edible.
0:22:37 > 0:22:41We need a sense of humour to eat it, so let's grab your plate.
0:22:45 > 0:22:50We've taken the cloche off to one side, but are people supposed to smash it or take it off?
0:22:50 > 0:22:54- It's up to them.- I'm judging the dish. What would you like me to do?
0:23:01 > 0:23:05No, it's purely presentation. You can't eat that.
0:23:05 > 0:23:11You need to tell people that. That's got to go to the side. I think it will completely ruin the dessert.
0:23:11 > 0:23:15These are very time-consuming, very difficult to do.
0:23:15 > 0:23:17If she got through, I'd forget that.
0:23:19 > 0:23:22Are you happy with those textures?
0:23:22 > 0:23:28- I don't think she was happy with every element in that. I think the...- The white chocolate had...
0:23:28 > 0:23:31I don't think she was 100% with that.
0:23:31 > 0:23:34There's a minimum amount of chocolate and pate de fruits
0:23:34 > 0:23:38because it's quite strong and rich, but I think it works.
0:23:40 > 0:23:44You've got the oeufs a la neige, super-soft egg white.
0:23:45 > 0:23:51- I don't think she was happy with it, but it's coming through quite nice. - Yeah, you've got the vanilla.
0:23:51 > 0:23:54You don't think it's too sweet?
0:23:55 > 0:23:59I think the oeufs a la neige and the vanilla balance that out.
0:24:01 > 0:24:09- Do you think you've knocked Charlie out of the competition with that dessert?- I think so.- Why's that?
0:24:10 > 0:24:12I think it's a better dessert.
0:24:14 > 0:24:18- Hey... How was it in there? - I gave it everything I've got.
0:24:18 > 0:24:24Now it's all down to Jason. It's how he scores it. I think you guys are going through to tomorrow.
0:24:38 > 0:24:42Well, it's all over, guys. No going back.
0:24:46 > 0:24:48Colin...
0:24:48 > 0:24:50Tommy Cooper's fez.
0:24:51 > 0:24:54At last, Colin, you got a sense of humour!
0:24:55 > 0:24:57It's a super dish.
0:24:57 > 0:25:02It was funny, witty because the minute it hits you, you know what it is.
0:25:02 > 0:25:07Classic marriage of flavours and every element had a reason to be there.
0:25:07 > 0:25:09Charlie...
0:25:09 > 0:25:11your custard pie...
0:25:11 > 0:25:17You've been using foraged ingredients all week and for the first time for me,
0:25:17 > 0:25:20the hogweed had a reason to be there.
0:25:20 > 0:25:22But the sorbet did melt.
0:25:22 > 0:25:28If that dish got through to the banquet, you'd have to think how that's going to get there.
0:25:28 > 0:25:33The custard wasn't deep enough for me to get the texture of the custard through the sorbet.
0:25:33 > 0:25:37That's what I felt stopped it from being the very, very top.
0:25:37 > 0:25:39Steph,
0:25:39 > 0:25:41for your raspberry blower...
0:25:42 > 0:25:46I really liked it. I loved the presentation.
0:25:46 > 0:25:50The edible red nose cloche...
0:25:50 > 0:25:53It wasn't edible. It was too thick and you knew that.
0:25:57 > 0:26:01If you want people to eat it, that's your own risk.
0:26:02 > 0:26:05But as flavour, it was great.
0:26:05 > 0:26:10The three of you have been here before, but there's only two spots to go through,
0:26:10 > 0:26:13so that means one of you right now is going home.
0:26:13 > 0:26:18Colin, it's probably no surprise to you that you're through to the judges' chamber,
0:26:18 > 0:26:22but what score did I give you for your dessert?
0:26:27 > 0:26:31- I've been dying to do this all week. It's a ten.- Well done.
0:26:31 > 0:26:34- Come on!- Well done, kid.
0:26:34 > 0:26:39It's the third time that's been out of my pocket in five years.
0:26:39 > 0:26:42I couldn't find one negative point about that dish.
0:26:42 > 0:26:44Thank you very much.
0:26:44 > 0:26:49So, Charlie, Steph, you've been neck and neck all week, up, down, up, down.
0:26:49 > 0:26:55Who's going to be joining Colin to fight it out for the place for the final to represent the North East?
0:26:57 > 0:26:59Charlie...
0:27:02 > 0:27:04It was probably...
0:27:07 > 0:27:09..your best dish for the week.
0:27:12 > 0:27:14And I'm giving you eight.
0:27:17 > 0:27:18Steph...
0:27:20 > 0:27:24..has your inedible cloche cost you the competition?
0:27:27 > 0:27:29I'm giving you the score of...
0:27:36 > 0:27:37..seven.
0:27:37 > 0:27:39Well done, Steph.
0:27:40 > 0:27:46You've put last year's demons to rest. You're through to the judging chamber. You're all great chefs.
0:27:46 > 0:27:50You two guys fight it out another day and good luck.
0:27:50 > 0:27:53- You got your ten. - Yeah, you did and well deserved.
0:27:53 > 0:27:59It's amazing. To get a ten from Jason, especially, is an achievement on its own. I couldn't be happier.
0:27:59 > 0:28:04I am gutted. You don't enter this competition without wanting to get at least to the judges' chamber.
0:28:04 > 0:28:10If I can do well tomorrow and walk out of the Great British Menu kitchen with my head high,
0:28:10 > 0:28:12I'll be really happy.
0:28:12 > 0:28:15Tomorrow, it's D-Day for Colin and Stephanie.
0:28:15 > 0:28:18Surprisingly, I'm not the one who's stressed today.
0:28:18 > 0:28:21This time there are four judges to please.
0:28:21 > 0:28:24It's absolutely scrumptious. LAUGHTER
0:28:24 > 0:28:27With one difficult decision to make.
0:28:27 > 0:28:30There can only be one person who goes through.
0:28:30 > 0:28:33I'm sure you wish to know who it is.
0:28:53 > 0:28:55Subtitles by Red Bee Media Ltd