0:00:03 > 0:00:06It's the day of reckoning on Great British Menu
0:00:06 > 0:00:08for three of the South West's finest chefs.
0:00:08 > 0:00:12Innovative young gun Peter Sanchez-Iglesias.
0:00:12 > 0:00:14I've got to get it exactly, exactly right.
0:00:14 > 0:00:16Rising star Emily Watkins.
0:00:16 > 0:00:18The temperature is rising, we're getting there.
0:00:18 > 0:00:21- And classical chef Chris Eden. - I can't do any more.
0:00:21 > 0:00:25All week they have been battling for the chance to cook
0:00:25 > 0:00:28at a special banquet celebrating 25 years of Red Nose Day.
0:00:28 > 0:00:31Yesterday was the main course,
0:00:31 > 0:00:34and despite Peter getting into the groove...
0:00:34 > 0:00:37It lacked just that little bit of ambition.
0:00:37 > 0:00:41- ..and Chris getting his best score yet...- 8/10.
0:00:42 > 0:00:46- ..Emily's venison narrowed the gap. - 9/10.
0:00:48 > 0:00:50Today it's the dessert course
0:00:50 > 0:00:53and only two chefs will go through to the judges.
0:00:53 > 0:00:56There's only one point between them two and it's going to be tough.
0:00:56 > 0:00:59- Peter rolls out another classic... - Apple pie.
0:00:59 > 0:01:02Emily is not keen to settle for last place.
0:01:02 > 0:01:06- It's not a nice position to be in. - Chris promises great things.
0:01:06 > 0:01:08I'm going to create the perfect peach.
0:01:08 > 0:01:10But has he set his sights too high?
0:01:10 > 0:01:13At the moment, I'm really worried about them.
0:01:25 > 0:01:28This year's challenge is to create a performance on a plate.
0:01:28 > 0:01:32Fun, gastronomic masterpieces that will make people smile.
0:01:34 > 0:01:38The chefs have all done their bit to help raise money for Comic Relief.
0:01:38 > 0:01:42Today is their last shot to impress two-Michelin starred chef
0:01:42 > 0:01:46and veteran of the competition, Tom Kerridge.
0:01:46 > 0:01:48Plenty of chefs can trip up over pastry.
0:01:48 > 0:01:52One that keeps their calm, and holds their own, gets their head down
0:01:52 > 0:01:53and gets the job done,
0:01:53 > 0:01:57they're probably the one that's going to go through.
0:01:57 > 0:02:00There's only a one-point gap between you two.
0:02:00 > 0:02:03I really need to get points on this course.
0:02:03 > 0:02:06You seem to be doing pretty well. You got nine in your last score
0:02:06 > 0:02:09and you keep on getting good points coming back at me, don't you?
0:02:13 > 0:02:17First into the kitchen is rising star Emily Watkins.
0:02:17 > 0:02:21She may have done well yesterday, but she's still in last place.
0:02:21 > 0:02:24I'm feeling huge pressure, I really don't want to let myself down.
0:02:24 > 0:02:27I really hope I still have a little bit of energy left
0:02:27 > 0:02:29to take it through to the next level.
0:02:31 > 0:02:35- What have we got in here?- We're making a lolly and sweets today.- OK.
0:02:35 > 0:02:37Focusing on two main ingredients.
0:02:37 > 0:02:41This time it is the Guernsey milk and the fresh rhubarb.
0:02:41 > 0:02:43What are you going to do with this?
0:02:43 > 0:02:45That's the key point of this dessert.
0:02:45 > 0:02:48It's going to be made into first of all clotted cream
0:02:48 > 0:02:50because it's the clotted cream which is the key component
0:02:50 > 0:02:52of several of my dishes.
0:02:52 > 0:02:55- What have we got here? - Popping candy.- Right, OK.
0:02:57 > 0:02:59We've got some more magic powder things,
0:02:59 > 0:03:01have you got enough time?
0:03:01 > 0:03:03That's the big question today.
0:03:03 > 0:03:06I'm up first, so the time pressure is really going to be there.
0:03:06 > 0:03:08And you're feeling more confident
0:03:08 > 0:03:11now you've got a 9/10 for your main course?
0:03:11 > 0:03:13I can't deny that that did make me happy.
0:03:13 > 0:03:16Once again, Emily's using experimental techniques.
0:03:16 > 0:03:21Her nostalgic spin on lolly and sweets features a rhubarb
0:03:21 > 0:03:22and clotted cream lolly,
0:03:22 > 0:03:26Jelly Tots, milk bottles and a fizzy rhubarb cordial.
0:03:28 > 0:03:30She's got some wonderful ingredients.
0:03:30 > 0:03:33She's making her own clotted cream which sounds absolutely stunning.
0:03:33 > 0:03:36The one thing that does worry me about Emily's dish is
0:03:36 > 0:03:38that she has got a lot to do.
0:03:38 > 0:03:42Next up is innovative young gun Peter Sanchez-Iglesias.
0:03:42 > 0:03:45He's held on to top spot all week with his witty, clever cooking
0:03:45 > 0:03:48and he's determined to go all the way.
0:03:48 > 0:03:51I really want to wow Tom with the dessert course.
0:03:51 > 0:03:52It's the end, the grand finale
0:03:52 > 0:03:55so I want to do something a little bit special.
0:03:55 > 0:03:58I've just got to make sure I execute and get it right.
0:03:59 > 0:04:03- What dish are we doing? - I'm busy doing apple pie.
0:04:03 > 0:04:04We've had a picnic, fish and chips,
0:04:04 > 0:04:07- a roast dinner and now having apple pie?- All the classics.
0:04:07 > 0:04:12- All what everybody knows.- OK. Any reason we're using Granny Smiths?
0:04:12 > 0:04:15Just because they're such a great apple, a real tartness to it,
0:04:15 > 0:04:19- works really, really well. - High in acidity. And a lot of water.
0:04:20 > 0:04:23What else have we got? Classic spices, we got nutmeg.
0:04:23 > 0:04:26- Exactly, some cloves and some cinnamon.- Cloves and some cinnamon.
0:04:26 > 0:04:28Yeah. This is what my nan used to use.
0:04:28 > 0:04:31Are we having ice cream or anything with apple pie?
0:04:31 > 0:04:34Yeah, we've got some custard in there and some ice cream as well.
0:04:34 > 0:04:37- I was a greedy boy and I always wanted both.- Yeah.
0:04:37 > 0:04:39TOM LAUGHS
0:04:39 > 0:04:41Malic acid, what are you using that for?
0:04:41 > 0:04:43I'm using some sugar with some malic acid
0:04:43 > 0:04:44just to really give that acidity.
0:04:44 > 0:04:46You're fairly comfortable and confident
0:04:46 > 0:04:48you can stay ahead of the game today?
0:04:48 > 0:04:51I think so, it's going to be tough, but I'm going to do my best.
0:04:51 > 0:04:55Trailblazer Peter is staying true to form
0:04:55 > 0:04:57and hoping to raise a smile with an inventive
0:04:57 > 0:05:01and unique twist on his nan's apple pie served with hot custard
0:05:01 > 0:05:04and quirky cubes of vanilla ice cream.
0:05:04 > 0:05:07My only concern really is can he elevate it to something special
0:05:07 > 0:05:09and also the use of Granny Smith apples?
0:05:09 > 0:05:13They do contain a lot of moisture and a lot of acidity.
0:05:15 > 0:05:19Last into the kitchen is classical chef Chris Eden.
0:05:19 > 0:05:22His ambitious dishes have been a bit hit and miss this week,
0:05:22 > 0:05:24but he's managed to hold onto second place.
0:05:24 > 0:05:29Just one point above Emily, he knows today is a battle for survival.
0:05:29 > 0:05:31The dessert course today is really important.
0:05:31 > 0:05:34We are that tight, it's that close, if I don't get a good score,
0:05:34 > 0:05:37I won't be going through to the judges' chamber.
0:05:38 > 0:05:42- OK, Chris, what are we doing? - We are doing peach Melba.
0:05:42 > 0:05:47OK, the classic, the old school famous retro dessert.
0:05:47 > 0:05:50Doing it in my own little special way.
0:05:50 > 0:05:53I'm going to try to create the perfect peach.
0:05:53 > 0:05:57OK, how are we going to do the perfect peach?
0:05:57 > 0:05:59Peel the skin off the outside of it,
0:05:59 > 0:06:03- take the stone out of the middle, but leaving it as one.- Right, OK.
0:06:03 > 0:06:06Filling it then with a vanilla panna cotta,
0:06:06 > 0:06:11and then turning it over and using prosecco and grenadine,
0:06:11 > 0:06:13making a jelly and going over the top of it,
0:06:13 > 0:06:17turning it into a perfect peach.
0:06:17 > 0:06:21- With a red topping on it? - Yes.- Like a red nose?- Hopefully.
0:06:22 > 0:06:25You're going to pick the peaches from a tree,
0:06:25 > 0:06:28you're going to have lollipops of raspberries,
0:06:28 > 0:06:31some juice of raspberries in a watering can,
0:06:31 > 0:06:36- so I want the whole thing to be inspired by Eden.- OK.
0:06:36 > 0:06:41- So, a Chris Eden-inspired peach Melba?- Yes.
0:06:41 > 0:06:43Fantastic, sounds like fun.
0:06:44 > 0:06:47Chris's Last Laugh is a technical
0:06:47 > 0:06:49and extravagant play on classic peach Melba.
0:06:49 > 0:06:54Edible soil crumb, raspberry sorbet lollipops and the perfect peach.
0:06:54 > 0:06:56He's gone down a fun route.
0:06:56 > 0:07:00He's gone down the classic flavour of peach Melba which everybody loves,
0:07:00 > 0:07:02but the idea of taking the stone out of the peach
0:07:02 > 0:07:06and then setting the panna cotta inside of it, it's a lot of processes
0:07:06 > 0:07:09to get something to then look so amazing.
0:07:09 > 0:07:13He told me it's the perfect peach, well, I'll be the judge of that.
0:07:13 > 0:07:17And a lollipop, I hear you're making?
0:07:17 > 0:07:20Emily's making lollipops as well. Flavour of the month, lollipops.
0:07:20 > 0:07:24- We'll have a lollipop off. - A lollipop off?- Yeah.- I love that.
0:07:32 > 0:07:36In the kitchen, the battle of the lollies commences.
0:07:36 > 0:07:41Chris starts his by mixing raspberry puree with stock syrup
0:07:41 > 0:07:43and a special stabilising agent.
0:07:43 > 0:07:46Across the kitchen, Chris's main rival Emily
0:07:46 > 0:07:49is making clotted cream ice cream for her lollies.
0:07:51 > 0:07:54It's really hard that Chris is doing lollies as well,
0:07:54 > 0:07:56particularly as it's the main part of my dish.
0:07:59 > 0:08:01Great chefs can fall at the dessert course.
0:08:01 > 0:08:04There is only one point between them two and it's going to be tough.
0:08:04 > 0:08:05Anything can happen.
0:08:09 > 0:08:12To give his apple pie the winning edge,
0:08:12 > 0:08:15unflappable front man Peter is rolling feuilles de brick,
0:08:15 > 0:08:17a special crisp pastry over his sweet pastry.
0:08:17 > 0:08:21A clever technique that's got veteran Tom interested.
0:08:21 > 0:08:25- What have we got here?- So this is my pastry for my apple pie.
0:08:25 > 0:08:29I literally laid... That is underneath, and that's on top.
0:08:31 > 0:08:34- Try to keep that shape.- Yes, exactly.
0:08:34 > 0:08:37Try and create a little shell.
0:08:37 > 0:08:39'Peter's pastry is looking really interesting.'
0:08:39 > 0:08:42I mean, this is a guy that knows how to cook.
0:08:43 > 0:08:46As well as competing to cook at the banquet,
0:08:46 > 0:08:50the chefs have all helped raise some much-needed funds for Comic Relief.
0:08:50 > 0:08:54Innovative chef Peter put himself in the firing line.
0:08:54 > 0:08:56I heard you had some things thrown at you.
0:08:56 > 0:08:58Aw, you wouldn't believe it.
0:08:58 > 0:09:02You wouldn't believe it. Oh, man, it was crazy. Absolutely crazy.
0:09:02 > 0:09:05Basically, I was sat up on a little seat
0:09:05 > 0:09:08and basically people just threw apples at me. At a target.
0:09:08 > 0:09:09As soon as it hit the target,
0:09:09 > 0:09:12I went straight down into the dunking pool, and it was freezing.
0:09:12 > 0:09:15Paying to throw an apple at you, were they? Raise money?
0:09:15 > 0:09:16Oh, yeah. People loved it.
0:09:18 > 0:09:22To help raise money for Comic Relief and get feedback on his apple pie,
0:09:22 > 0:09:25Peter left his restaurant in north Bristol
0:09:25 > 0:09:27and headed for the city centre.
0:09:27 > 0:09:30Apples are the star of his nostalgic dessert,
0:09:30 > 0:09:33and they play a crucial part in his challenge.
0:09:33 > 0:09:36I'm going to be cooking up some apple pies
0:09:36 > 0:09:39that I'm doing for my dessert, so a little tasting for everyone,
0:09:39 > 0:09:42and then I'm going to be going into a dunking pool,
0:09:42 > 0:09:45so people are going to be throwing apples at a little target
0:09:45 > 0:09:48and then I'm going to be dunked into freezing cold water,
0:09:48 > 0:09:51so I'm a little bit nervous, cos there's going to be a big crowd.
0:09:51 > 0:09:54Helping Peter to raise some cash and a few smiles
0:09:54 > 0:09:56is actress Melanie Walters
0:09:56 > 0:09:59from award-winning comedy series Gavin and Stacey.
0:09:59 > 0:10:02She's keen to sample his apple pie.
0:10:02 > 0:10:05- Oh, my gosh, it's gorgeous. - Thank you.- It really is gorgeous.
0:10:05 > 0:10:07- Good, good, good. - Sorry, can I have some more?
0:10:09 > 0:10:13Before he becomes the target of apple-wielding Bristolians,
0:10:13 > 0:10:15Melanie shows Peter how to cope with his nerves
0:10:15 > 0:10:18for his challenge and the competition back in the kitchen.
0:10:18 > 0:10:20OK, so the best thing to do for nerves, I find,
0:10:20 > 0:10:25is deep breathing. If you breathe in through the nose fully...
0:10:26 > 0:10:28That's it. Keep those shoulders down.
0:10:28 > 0:10:29And out through the mouth.
0:10:31 > 0:10:34And feel grounded and heavy and sure of yourself.
0:10:34 > 0:10:37- Yeah, that feels better already. - Yeah.- Oh, wicked, my love.
0:10:37 > 0:10:39Thanks. Thanks very much. I really do need that.
0:10:39 > 0:10:41Well, no, you'll be fine, absolutely fine.
0:10:41 > 0:10:43For a good cause we're raising money,
0:10:43 > 0:10:45and I have to get some people now.
0:10:45 > 0:10:49With Peter firmly in place, Melanie draws in the crowds.
0:10:49 > 0:10:52Come and have some apple pie! Come and dunk a chef in some water!
0:10:52 > 0:10:55All for Comic Relief. Come on, come and join us!
0:10:55 > 0:10:57We're having great fun here.
0:10:57 > 0:10:59It's all for money. He doesn't mind!
0:10:59 > 0:11:01Then it's crunch time.
0:11:01 > 0:11:03Oooh! Close.
0:11:03 > 0:11:04- Ooh!- Oh!
0:11:08 > 0:11:10- Oh, that was so close! - I might go in!
0:11:11 > 0:11:14- Look at that! And he's in! - CHEERING
0:11:15 > 0:11:18So while Peter is well and truly dunked,
0:11:18 > 0:11:20the crowd tuck into his apple pie.
0:11:20 > 0:11:22Really lovely apple pie.
0:11:22 > 0:11:24I like the combination of the crispy top
0:11:24 > 0:11:25and the crumble underneath.
0:11:25 > 0:11:26Really nice. Really lovely.
0:11:26 > 0:11:28- It's great.- You liked it? - Yeah, really good.
0:11:30 > 0:11:31It's really good.
0:11:31 > 0:11:33When they threw the apple and he fell in the water,
0:11:33 > 0:11:35everybody laughed, which is just typical.
0:11:35 > 0:11:39I think he had a good day, and good on him for being such a sport.
0:11:39 > 0:11:40I'm absolutely freezing cold,
0:11:40 > 0:11:43but I think it's given me that massive push to go in there
0:11:43 > 0:11:45and really, really go hard at my dish.
0:11:45 > 0:11:48After helping to raise some cash, Melanie has the last laugh.
0:11:48 > 0:11:49Right.
0:11:51 > 0:11:52- Oh!- Aargh!
0:11:53 > 0:11:55Awww!
0:11:55 > 0:11:57All the chefs competing in the series
0:11:57 > 0:11:59are doing their bit for Comic Relief,
0:11:59 > 0:12:01by taking part in Menu Relief,
0:12:01 > 0:12:03along with hundreds of other restaurants all over the country.
0:12:03 > 0:12:06Go to bbc.co.uk/rednoseday
0:12:06 > 0:12:10to find out more and learn about Red Nose Day 2013.
0:12:12 > 0:12:15With the pressure on back in the kitchen,
0:12:15 > 0:12:17Peter shows off his techniques for keeping calm.
0:12:17 > 0:12:20Put both hands on your stomach like that across,
0:12:20 > 0:12:22and then literally breathe through your nose,
0:12:22 > 0:12:26but make sure your stomach comes out whilst you breathe in.
0:12:27 > 0:12:29And then out through your mouth.
0:12:29 > 0:12:31So has that been your secret to success this week, then?
0:12:31 > 0:12:33Er...yeah, probably.
0:12:33 > 0:12:34HE LAUGHS
0:12:35 > 0:12:38I'm very worried about what Peter's going to do for his dessert.
0:12:38 > 0:12:41It's called apple pie, but there's no way it'll be simple.
0:12:41 > 0:12:44It's surely going to be the absolute show-stopper, isn't it?
0:12:47 > 0:12:50Determined to stay ahead of Emily and get past Peter,
0:12:50 > 0:12:52Chris has promised to produce the perfect peach
0:12:52 > 0:12:55for his extravagant spin on peach Melba.
0:12:56 > 0:12:58But there's a problem.
0:13:00 > 0:13:02What's going on? Talk to me, tell me.
0:13:02 > 0:13:04Erm...
0:13:04 > 0:13:06they're really quite large peaches,
0:13:06 > 0:13:12- and the stone is really attached to the actual peach itself.- Yeah.
0:13:12 > 0:13:15So I've had real problems with poaching them,
0:13:15 > 0:13:17trying to take the stone out.
0:13:17 > 0:13:20It's just completely thrown me.
0:13:20 > 0:13:23I need to do something with it. I have to serve a peach,
0:13:23 > 0:13:25cos otherwise it isn't going to be a peach Melba.
0:13:27 > 0:13:30The perfect peach might not be so perfect.
0:13:31 > 0:13:33Chris is having a real nightmare in there.
0:13:33 > 0:13:35He's poached his peaches in a water bath,
0:13:35 > 0:13:38and then every time he goes to remove the stone,
0:13:38 > 0:13:40the actual peach collapses.
0:13:42 > 0:13:44He was looking at having a whole peach,
0:13:44 > 0:13:46stuffing it with a panna cotta and covering it with a gel,
0:13:46 > 0:13:48so the peach needs to hold itself.
0:13:48 > 0:13:51At the minute, it's not holding onto itself.
0:13:52 > 0:13:55- So, are they OK? Are they going to be all right?- I don't know, mate.
0:13:55 > 0:13:57I really don't know.
0:13:57 > 0:13:59They don't seem to be feeling very well.
0:13:59 > 0:14:00Oh. Well, good luck, man.
0:14:05 > 0:14:08In a bid to get past her Michelin-starred rivals,
0:14:08 > 0:14:11Emily's going all out with her nostalgic dessert.
0:14:11 > 0:14:14She's adding popping candy to her clotted cream ice lollies,
0:14:14 > 0:14:19and for laughs is serving them with a traditional lolly stick joke.
0:14:19 > 0:14:21- Pleased with them?- So far, so good. - What are you going to do?
0:14:21 > 0:14:24- Get them in the blast chiller and then let them reset?- Exactly.
0:14:24 > 0:14:27I just want to firm up those edges so they're really, really firm,
0:14:27 > 0:14:30and I'm waiting for the temperature of the rhubarb
0:14:30 > 0:14:32to drop a little bit so that it's not so hot
0:14:32 > 0:14:33that it just slides straight off them.
0:14:33 > 0:14:35- So it doesn't melt it. - Exactly, yeah.
0:14:37 > 0:14:39Emily's right in control of her game,
0:14:39 > 0:14:41which is actually the complete opposite to Chris,
0:14:41 > 0:14:43who's having a bit of a peach palaver.
0:14:46 > 0:14:49To try to remove the stone and keep the peaches intact,
0:14:49 > 0:14:51Chris tries another approach.
0:14:51 > 0:14:54Give me loads of ice, mate. Loads of ice.
0:14:54 > 0:14:57They're laid on ice and put in the blast chiller.
0:14:57 > 0:14:59Now I'm walking into unknown territory.
0:14:59 > 0:15:01I don't know how long they're going to need.
0:15:01 > 0:15:04If the stone's going to come out of them, because they're so firm.
0:15:04 > 0:15:08These peaches have to be perfect otherwise I don't have a dish.
0:15:08 > 0:15:11And at the moment I'm really worried about them.
0:15:11 > 0:15:14You know your main competitor's having a real nightmare over there,
0:15:14 > 0:15:17don't you? He's having a real, real problem with his peaches.
0:15:17 > 0:15:21I feel for him. It's not a nice position to be in, at all.
0:15:22 > 0:15:25In a last ditch attempt to remove the stone,
0:15:25 > 0:15:29Chris has resorted to poaching his peaches in liquid nitrogen.
0:15:29 > 0:15:31Have you ever used liquid nitrogen before, Chris?
0:15:31 > 0:15:33Never used it before, no.
0:15:35 > 0:15:38Rising star Emily buys Chris more time,
0:15:38 > 0:15:42as she's under fire first today with her lolly and sweets.
0:15:42 > 0:15:45She dips her rhubarb and clotted cream jelly tots into a special gel.
0:15:45 > 0:15:46Can I try one?
0:15:46 > 0:15:47Yes, certainly.
0:15:47 > 0:15:51- And is this the clotted cream that you've made yourself?- This is, yeah.
0:15:52 > 0:15:57She rolls her chilled clotted cream milk bottles in fine icing sugar,
0:15:57 > 0:16:01tops her rhubarb jelly with bite- sized pieces of vanilla shortbread,
0:16:01 > 0:16:05along with her sweets and rhubarb tuiles,
0:16:05 > 0:16:09pops straws filled with fizzy powder into little bottles of rhubarb cordial.
0:16:10 > 0:16:14And serves her rhubarb gel-coated lollies in comedy red noses.
0:16:19 > 0:16:21That does put a smile on your face.
0:16:21 > 0:16:23Come on. Let's go and eat it before the ice cream melts.
0:16:23 > 0:16:25Carry the wibbly wobbly ice cream.
0:16:30 > 0:16:32What do you call a deer with no eyes?
0:16:32 > 0:16:33No idea.
0:16:33 > 0:16:36No eye deer! Brilliant! Love that.
0:16:36 > 0:16:38What's the fastest cake in the world?
0:16:38 > 0:16:39I don't know, you tell me.
0:16:39 > 0:16:42Scone.
0:16:42 > 0:16:43Are you pleased with that?
0:16:43 > 0:16:47I'm pleased with the flavours of the rhubarb, the clotted cream,
0:16:47 > 0:16:49it's a little bit of a pop coming through now at the end.
0:16:49 > 0:16:53Unfortunately, that's not having the impact which I'd like it to have.
0:16:54 > 0:16:57That's really, really creamy.
0:16:57 > 0:17:00It's like really delicious and rich and then that rhubarb jelly
0:17:00 > 0:17:03on the outside of it just kind of gives a little bit tartness.
0:17:03 > 0:17:05And then, all of a sudden, your mouth starts popping.
0:17:05 > 0:17:08- All of a sudden, I've got popping in my mouth.- Yeah.
0:17:08 > 0:17:09This is the clotted cream bottle.
0:17:09 > 0:17:12- Yeah, you know, like the childhood sweet.- Yes.
0:17:13 > 0:17:16Is that clotted cream flavour coming to your mouth enough?
0:17:16 > 0:17:20To be completely honest, I felt they should be a little more chilled.
0:17:20 > 0:17:21Oh, I used to love these.
0:17:23 > 0:17:26Actually, that just tastes of rhubarb. Tastes delicious.
0:17:26 > 0:17:29Do you think the shortbread's cooked correctly?
0:17:29 > 0:17:30I like it like that.
0:17:36 > 0:17:40Really great. Real fresh rhubarb flavour. It's good fun.
0:17:40 > 0:17:43It's your final dish. Is this the thing that's going to get you
0:17:43 > 0:17:45into the spotlight for the judges?
0:17:46 > 0:17:51- Another dish where Emily's coming back, coming back.- Big time.
0:17:51 > 0:17:54She's coming back and now she's coming back again even stronger.
0:17:56 > 0:17:58I don't know whether to, erm, pack up my things
0:17:58 > 0:18:00or start prepping for tomorrow.
0:18:02 > 0:18:05With time ticking, Chris's persistence with his peaches
0:18:05 > 0:18:08and poaching them in liquid nitrogen may have paid off.
0:18:08 > 0:18:11Does it appear to be working?
0:18:11 > 0:18:15- This way is a lot better than any other way I've tried so far.- OK.
0:18:15 > 0:18:17- Please keep an eye on the time, Chris, yeah?- Yeah. No problem.
0:18:17 > 0:18:19- You all right?- Yes, Chef.
0:18:19 > 0:18:21My first year at Great British Menu,
0:18:21 > 0:18:25my dessert went horribly wrong at this point.
0:18:25 > 0:18:29OK? But I still went through to the banquet. All's not lost, chief, yeah?
0:18:29 > 0:18:31Yes, Chef.
0:18:37 > 0:18:39Next to be scrutinised is innovative Peter.
0:18:41 > 0:18:44He tops his apple puree with cooked apple chunks.
0:18:45 > 0:18:47Have we got music or soundtracks with this one?
0:18:47 > 0:18:50- Can't give it away, have to keep it a secret.- OK.
0:18:50 > 0:18:51I've got a surprise for you.
0:18:51 > 0:18:55He pours his hot vanilla custard into jugs.
0:18:55 > 0:18:56Adds his first surprise,
0:18:56 > 0:19:00chewy cubes of vanilla ice cream frozen with nitrogen.
0:19:01 > 0:19:03Tops with his crisp pastry lids,
0:19:03 > 0:19:06sprinkled with malic acid for extra tartness.
0:19:06 > 0:19:10Pours his roasted cinnamon and nutmeg mixed with hot water
0:19:10 > 0:19:14into pots and pours liquid nitrogen into a flask.
0:19:17 > 0:19:19- There we go.- Apple pie.
0:19:19 > 0:19:24And then we'll just pour over this. Then we get the smell.
0:19:25 > 0:19:28So that is the memory I had of my nan... I used to be in the kitchen
0:19:28 > 0:19:32and I'd see my nan making apple pie, we'd get this amazing smell
0:19:32 > 0:19:34with all these spices and I just, I just absolutely love it.
0:19:34 > 0:19:37Right, shall we take this through?
0:19:41 > 0:19:42Go for it, Chef.
0:19:43 > 0:19:48- Wow.- If I close my eyes I would say to you apple pie, apple crumble.
0:19:48 > 0:19:50- Because that's what I smell.- Yeah.
0:19:50 > 0:19:53- Happy with the pastry and the way it turned out?- Yeah, yeah, massively.
0:19:53 > 0:19:55I wanted that lovely little crisp.
0:19:55 > 0:19:57And the filling, are you happy with the filling?
0:19:57 > 0:19:59- Yeah, definitely. - Not too sweet?
0:19:59 > 0:20:02I wanted to have the sweet and sharp.
0:20:02 > 0:20:04- So it's quite surprising. - Not too sharp?
0:20:05 > 0:20:09- Oh, just got something really sharp.- Pastry's delicious.
0:20:09 > 0:20:11Those apples are really tart.
0:20:11 > 0:20:14So the malic acid that you added to it, do you think that worked?
0:20:14 > 0:20:16Did it help in anyway?
0:20:16 > 0:20:19Just added again a little bit of fun to it.
0:20:19 > 0:20:22I think it's an absolutely delicious dessert.
0:20:22 > 0:20:25I don't think that malic acid is necessary to that strength at all.
0:20:25 > 0:20:27It's making my eyes water.
0:20:28 > 0:20:32So did you use the right apples in this?
0:20:32 > 0:20:33Yeah, I think so, Chef.
0:20:35 > 0:20:38- Very clever with ice cream in the middle.- Very clever with these lovely aromas.- Yeah.
0:20:38 > 0:20:42Larger pieces the ice cream, smaller pieces the ice cream?
0:20:42 > 0:20:45Yeah, maybe a little bit larger as well. Just to get it right.
0:20:45 > 0:20:49Apple tart, vanilla ice cream, cinnamon, cloves and nutmeg.
0:20:49 > 0:20:52Is this your final showcase finale?
0:20:52 > 0:20:55Is this the thing that's going to put you in the spotlight?
0:20:56 > 0:20:59I...just to say...
0:20:59 > 0:21:03I don't think that's as good as some of his other dishes that he's done.
0:21:03 > 0:21:04He's three points ahead,
0:21:04 > 0:21:07I still think it's anybody's race at the moment.
0:21:07 > 0:21:09Last to the pass is Chris,
0:21:09 > 0:21:13with his extravagant Eden-inspired play on peach Melba.
0:21:13 > 0:21:15He covers his vanilla panna cotta peaches
0:21:15 > 0:21:18- with prosecco and grenadine gel. - They look amazing.
0:21:18 > 0:21:22He adds his playful edible soil crumb to his tray.
0:21:22 > 0:21:26Inserts his specially made tree and attaches his red peaches.
0:21:27 > 0:21:30And finally, he adds his raspberry sorbet lollies,
0:21:30 > 0:21:32raspberry jus and peach puree.
0:21:34 > 0:21:35Amazing. You all right?
0:21:35 > 0:21:37HE LAUGHS NERVOUSLY
0:21:37 > 0:21:39The end of a right stressful day!
0:21:41 > 0:21:43Let's go and eat it, before it melts away.
0:21:44 > 0:21:47Guys, I'll let you enjoy your peach tree.
0:21:47 > 0:21:49Let's go.
0:21:54 > 0:21:55Finally got there.
0:21:55 > 0:21:58That was probably the hardest, most tense time
0:21:58 > 0:22:00I've ever had in any kitchen.
0:22:00 > 0:22:03- Don't know how he's managed to do it in the end, to be honest.- No.
0:22:03 > 0:22:07- At one point, I thought he just wasn't going to have the peaches on the dish.- No.
0:22:07 > 0:22:09Are you happy with that sorbet?
0:22:09 > 0:22:12It tastes of raspberry and I'm happy with that.
0:22:13 > 0:22:17- The raspberry is lovely and strong, that flavour.- Yeah.- Really nice.
0:22:20 > 0:22:23Are you happy with the way the peach is cooked?
0:22:23 > 0:22:26The peach is soft. And it's poached.
0:22:26 > 0:22:30I didn't want it to be a peach where it was still rock hard and
0:22:30 > 0:22:34it's almost like a raw fruit salad. I want it to be a poached peach.
0:22:34 > 0:22:37Some of these peaches are not the best ripe, are they?
0:22:37 > 0:22:40No, it's not that flavour, is it?
0:22:40 > 0:22:42Yeah, I find it quite messy to eat as well.
0:22:43 > 0:22:46And the gel, are you happy with the way the gel is on there?
0:22:46 > 0:22:50You know, peaches and prosecco, like a classic kind of combination.
0:22:50 > 0:22:53The crumbs made of freeze-dried raspberries, gingerbread,
0:22:53 > 0:22:55pistachios, and white chocolate.
0:22:55 > 0:22:57It's really nice to have some texture on the peach.
0:22:57 > 0:23:01I didn't think it needed quite so many components to make it up.
0:23:01 > 0:23:03And where you've taken the stone out,
0:23:03 > 0:23:04is there enough vanilla mousse in there?
0:23:04 > 0:23:06The peaches have been a real issue today
0:23:06 > 0:23:07and I would like to have seen
0:23:07 > 0:23:09a little bit more vanilla mousse in there.
0:23:09 > 0:23:12Panna cotta's set up really nicely.
0:23:12 > 0:23:14It'd be nice to have a bit more panna cotta, actually,
0:23:14 > 0:23:17cos I think that was about it.
0:23:17 > 0:23:19At the beginning of the dessert course,
0:23:19 > 0:23:22you promised me the perfect peach. Is this the perfect peach?
0:23:22 > 0:23:26Erm, I've been through hell and back to get you a poached peach.
0:23:26 > 0:23:29Given a chance to go through to the judges' chamber,
0:23:29 > 0:23:31I will give you a perfect peach.
0:23:37 > 0:23:38Aww...!
0:23:38 > 0:23:41- Hello, mate. Fair play, man.- Thank heavens it's over.- You all right?
0:23:41 > 0:23:44That was tough stuff.
0:23:44 > 0:23:46That was full on. That was proper full on.
0:23:46 > 0:23:48It wasn't perfect, and it wasn't the perfect peach,
0:23:48 > 0:23:51but I gave him something and I'm proud of that.
0:24:02 > 0:24:06Hello, chefs. Tough day?
0:24:08 > 0:24:11I'll start with you, Emily, and your lolly and sweets.
0:24:12 > 0:24:14The ice cream.
0:24:15 > 0:24:17It was amazing.
0:24:17 > 0:24:20It was singularly one of the best ice creams I've ever had.
0:24:20 > 0:24:22It was absolutely stunning.
0:24:23 > 0:24:25I think the popping candy in the ice cream,
0:24:25 > 0:24:29you were worried that there wasn't quite enough there, but for me,
0:24:29 > 0:24:32I thought it was absolutely perfect.
0:24:32 > 0:24:35The fizzy rhubarb drink.
0:24:35 > 0:24:36How much fun was that?
0:24:38 > 0:24:42The dish itself, for me, it nailed the brief, it made me smile.
0:24:44 > 0:24:45But...
0:24:45 > 0:24:51as much as I loved it, I'm really not sure how it sits as a dessert.
0:24:51 > 0:24:54I think you could have done more with the tin of sweets.
0:24:54 > 0:24:59Also, I think maybe you need to look at HOW it was actually presented.
0:24:59 > 0:25:01Peter...
0:25:01 > 0:25:03your apple pie.
0:25:05 > 0:25:07I want to give your nan a job.
0:25:08 > 0:25:10Now, I don't cook with liquid nitrogen,
0:25:10 > 0:25:13but the way that you used it, it was very clever.
0:25:13 > 0:25:16The theatre that we had up here on the pass and the smells,
0:25:16 > 0:25:18the aromas it gave off, I thought it was fantastic,
0:25:18 > 0:25:23really filled the room, made me feel that I was in your nan's kitchen.
0:25:23 > 0:25:27The pastry I thought was very clever, was absolutely delicious,
0:25:27 > 0:25:30fantastic crunch to it, really, really good.
0:25:32 > 0:25:33But...
0:25:34 > 0:25:37..as good as the pastry was,
0:25:37 > 0:25:39it got spoiled with the malic acid.
0:25:42 > 0:25:44It left a real sour taste in my mouth.
0:25:44 > 0:25:47In fact, almost to the point there were parts of it
0:25:47 > 0:25:48that I found quite offensive.
0:25:51 > 0:25:55OK, Chris, for your peach Melba...
0:25:57 > 0:26:00Lots and lots of thought went into the presentation,
0:26:00 > 0:26:04but I'm not sure you really achieved what you were looking for.
0:26:04 > 0:26:08I know you had an absolute nightmare with those peaches.
0:26:08 > 0:26:10I bet you never want to see a peach again.
0:26:11 > 0:26:13But I've got to be honest with you,
0:26:13 > 0:26:17all the flavours of a classic peach Melba were there.
0:26:17 > 0:26:20The soil added some great texture to the dish.
0:26:22 > 0:26:23But...
0:26:24 > 0:26:26..you promised me the perfect peach,
0:26:26 > 0:26:29and it didn't quite reach those heights.
0:26:30 > 0:26:35Although it was cooked very well, the peach itself actually lacked flavour.
0:26:36 > 0:26:40The panna cotta was perhaps set a little firm for me,
0:26:40 > 0:26:44and there wasn't really quite enough of it.
0:26:44 > 0:26:45OK, chefs,
0:26:45 > 0:26:47it's time for the scores.
0:26:47 > 0:26:49So...
0:26:50 > 0:26:53With a score of seven out of ten for their dessert,
0:26:53 > 0:26:57and giving them the highest score across the week...
0:26:57 > 0:26:59- is Peter. Well done.- Thanks, Chef.
0:27:02 > 0:27:05So, chefs, that leaves two of you.
0:27:05 > 0:27:08With just one point between you.
0:27:10 > 0:27:12Emily...
0:27:12 > 0:27:14for your lolly and sweets,
0:27:14 > 0:27:17I'm giving you...
0:27:17 > 0:27:18eight out of ten.
0:27:20 > 0:27:23Chris...
0:27:23 > 0:27:24for your peach Melba...
0:27:27 > 0:27:28I am giving you...
0:27:30 > 0:27:32..six out of ten.
0:27:33 > 0:27:36Well done, Emily. You're through to the judges.
0:27:36 > 0:27:37Thank you, Chef.
0:27:37 > 0:27:39Bad luck, Chris.
0:27:39 > 0:27:41You're a great chef. I'm truly sorry.
0:27:41 > 0:27:44All credit for not giving up.
0:27:44 > 0:27:46That was true determination.
0:27:46 > 0:27:50But today I think you were beaten by the pudding.
0:27:50 > 0:27:52Guys, well done.
0:27:52 > 0:27:53Good luck tomorrow.
0:27:54 > 0:27:56Well done, guys.
0:27:57 > 0:27:59Of course, at one point I didn't actually think
0:27:59 > 0:28:02I was actually going to produce a dessert, but you know, I think
0:28:02 > 0:28:06I did pretty well for getting the peach course to the pass.
0:28:06 > 0:28:09I knew that my dessert was a risk. I'm so pleased.
0:28:09 > 0:28:13Now to be cooking for the judges is going to be an absolute honour,
0:28:13 > 0:28:15so I'm really, really happy.
0:28:15 > 0:28:19Tomorrow, Peter and Emily face the fastidious judges.
0:28:19 > 0:28:21I think this is a fair old disaster.
0:28:21 > 0:28:23Stress levels are running high...
0:28:23 > 0:28:25I don't like that. Agh, can't get this to work.
0:28:25 > 0:28:27..and mistakes start to creep in.
0:28:27 > 0:28:29You ain't going to believe it.
0:28:29 > 0:28:33That puree, what I just used, was the one for my main course.
0:28:38 > 0:28:40Subtitles by Red Bee Media Ltd