0:00:03 > 0:00:06It's crunch time on Great British Menu for three of Scotland's
0:00:06 > 0:00:09most talented chefs.
0:00:09 > 0:00:11Former regional champion Michael Smith...
0:00:11 > 0:00:13No pressure, Michael.
0:00:13 > 0:00:17..self-proclaimed joker Tony Singh...
0:00:17 > 0:00:19Hello, lads! Do you need a hand?
0:00:19 > 0:00:22..and ambitious molecular chef Mark Greenaway.
0:00:22 > 0:00:25If I were you, I would score this dish a 9.
0:00:27 > 0:00:30All week, they've been striving to create culinary works of art,
0:00:30 > 0:00:32with a sense of humour...
0:00:32 > 0:00:34Squeeze my nose, would you?
0:00:35 > 0:00:39..for a special banquet celebrating 25 years of Red Nose Day
0:00:39 > 0:00:42at the magnificent Royal Albert Hall.
0:00:42 > 0:00:45Yesterday's main course saw dazzling highs for Michael.
0:00:45 > 0:00:47I'm going to give you 9 points.
0:00:47 > 0:00:48And Mark.
0:00:48 > 0:00:51Hello. I think that's very good.
0:00:51 > 0:00:54I'm going to give you 8 points.
0:00:54 > 0:00:57Whilst Tony risked it all on an untested dish.
0:00:57 > 0:01:00- Was this not something you'd practised before?- No.
0:01:00 > 0:01:03A gamble that didn't pay off.
0:01:03 > 0:01:06It was your weakest dish. There is more in you than that.
0:01:06 > 0:01:09And saw him plummet from first to last place.
0:01:09 > 0:01:11I'm giving you 5 points.
0:01:11 > 0:01:13With one last chance to get back on top...
0:01:13 > 0:01:15I hope I get through this time.
0:01:15 > 0:01:17..will joker Tony have the last laugh?
0:01:17 > 0:01:20It's a custard pie. If that's not comedy, what is?
0:01:20 > 0:01:25Or is his technically challenging dessert a risk too far?
0:01:25 > 0:01:27(BLEEP)
0:01:27 > 0:01:28(BLEEP)
0:01:38 > 0:01:42This year's challenge is to create a performance on a plate,
0:01:42 > 0:01:45gastronomic masterpieces that will also raise a smile.
0:01:46 > 0:01:49And the chefs have all done their bit to help raise
0:01:49 > 0:01:51money for Comic Relief.
0:01:51 > 0:01:52Can I do that again?
0:01:52 > 0:01:56Only two chefs can cook for the judges tomorrow,
0:01:56 > 0:01:59and today's dessert is their last chance to impress Michelin-starred
0:01:59 > 0:02:03chef and veteran of the competition, Angela Hartnett MBE.
0:02:07 > 0:02:11I've been on the judging panel in the finals for the last few years,
0:02:11 > 0:02:13and it always surprises me - some of the most amazing chefs
0:02:13 > 0:02:17in this country can let themselves down with terrible desserts.
0:02:17 > 0:02:19It's a very important course in the Great British Menu,
0:02:19 > 0:02:24and it will seal the fate of one of these chefs and send them home.
0:02:24 > 0:02:26Former regional champion Michael Smith
0:02:26 > 0:02:31regained the top spot yesterday with an impressive 9 for his main course,
0:02:31 > 0:02:34a success he's confident he can repeat with his dessert.
0:02:34 > 0:02:36I've got a 3-point lead.
0:02:36 > 0:02:39I've also done quite well in the competition when it comes to dessert.
0:02:39 > 0:02:44I'm going to try and maximise on that. I'm going to get to that judging chamber.
0:02:44 > 0:02:45So what's the name of your dish?
0:02:45 > 0:02:49- Dooking For Your Doughnuts. - I know what a doughnut is. What's the 'dooking' part?
0:02:49 > 0:02:52It's a very traditional Scottish party game.
0:02:52 > 0:02:54If you think of the spirit of ducking for apples...
0:02:54 > 0:02:57I would rather reveal it when I present you with the dish.
0:02:57 > 0:03:01- Fair enough.- They've also got comedic factor. They have a certain humour themselves.
0:03:01 > 0:03:06- OK, so what have we got in here, then?- We've got oranges, limes...
0:03:06 > 0:03:09- We've got exotic fruits, so we've got the limes, the oranges. - Passion fruit.
0:03:09 > 0:03:11Passion fruit, pineapple, obviously.
0:03:11 > 0:03:16- And chillies? What are you doing with these?- I'm going to try and make them more gastronomic
0:03:16 > 0:03:21- and fitting for the banquet by giving them unusual toppings.- OK, And what's this? What's your alcohol?
0:03:21 > 0:03:23A sweetened rum. It's quite fragrant.
0:03:23 > 0:03:26And I use that as an icing for one of doughnuts.
0:03:26 > 0:03:27OK, and this is...?
0:03:27 > 0:03:29This is a coconut one.
0:03:29 > 0:03:32But there's a little treat for the diners at the end.
0:03:32 > 0:03:34- I'm going to make frozen cocktails for them.- OK.
0:03:34 > 0:03:37And how are you feeling at the moment, because you're ahead?
0:03:37 > 0:03:41I was really delighted with the main course yesterday,
0:03:41 > 0:03:44and I just want to make sure I maintain that today
0:03:44 > 0:03:46with this pudding so it gets me through to the final.
0:03:46 > 0:03:49- I'm expecting great things from you, Michael.- OK. Thank you.
0:03:51 > 0:03:56Michael is looking to stay out in front with his Scottish party-game-inspired dessert
0:03:56 > 0:03:59featuring tropical-flavoured doughnuts
0:03:59 > 0:04:01and a pina colada cocktail.
0:04:01 > 0:04:04To make a good doughnut does actually take a lot of skill,
0:04:04 > 0:04:08and to my mind, I've tasted some of the best doughnuts in the world,
0:04:08 > 0:04:10so Michael's got a lot to live up to.
0:04:12 > 0:04:17Mark Greenaway's technically ambitious dishes have a been a bit hit-and-miss this week,
0:04:17 > 0:04:21but after leap-frogging into second place with an 8 for his main course,
0:04:21 > 0:04:25he's feeling confident and he's got a trump card up his sleeve.
0:04:25 > 0:04:28I'm an ex-pastry chef. It should be plain sailing.
0:04:28 > 0:04:32I've practised this so many times. Nothing can really go wrong.
0:04:36 > 0:04:37What's your dessert called?
0:04:37 > 0:04:39'Knot' Chocolate Tart.
0:04:40 > 0:04:42This is very playful.
0:04:42 > 0:04:45- Filling the brief. - It's very playful, it's very fun.
0:04:45 > 0:04:47There's a few little surprises hidden within it,
0:04:47 > 0:04:51that when you eat it. I've got some chocolate,
0:04:51 > 0:04:53Scottish. I'm pairing it up with some kumquats,
0:04:53 > 0:04:57so I'm going to caramelise these, and then puree them.
0:04:57 > 0:05:01- And you want it quite bitter, cos these are bitter?- It's going to be quite an intense flavour.
0:05:01 > 0:05:02And this? White chocolate?
0:05:02 > 0:05:05I'm doing some... It's called white chocolate soil.
0:05:05 > 0:05:09And that's what I'm using the tapioca flour for.
0:05:09 > 0:05:11That will dissolve as soon as you eat it,
0:05:11 > 0:05:15and I'm also going to be doing some frozen chocolate chip cookies.
0:05:16 > 0:05:18Frozen, so they'll be frozen on the plate?
0:05:18 > 0:05:22Yes. And I'm going to do pressed candyfloss as well.
0:05:22 > 0:05:25Pressed candyfloss? So, what... so it's flat?
0:05:25 > 0:05:27Yes. Rather than fluffy.
0:05:27 > 0:05:29Feeling confident?
0:05:29 > 0:05:33Yes. Well, I used to be a pastry chef, so I love this dish.
0:05:33 > 0:05:36I've practised it. I feel it's one of my strongest dishes.
0:05:39 > 0:05:41Mark's exploiting his dessert skills
0:05:41 > 0:05:45and using every technique in the book in a bid to outwit
0:05:45 > 0:05:48the competition with his twist on a chocolate tart.
0:05:48 > 0:05:50Mark used to be a pastry chef,
0:05:50 > 0:05:53so I'm really expecting him to deliver fantastic dessert.
0:05:53 > 0:05:56He's got a lot of stuff to do, and it worries me whenever there's
0:05:56 > 0:06:00so many things going on a plate that it detracts from the main element.
0:06:02 > 0:06:05Risk-taker Tony's had a rollercoaster week,
0:06:05 > 0:06:08but when yesterday's gamble didn't pay off
0:06:08 > 0:06:12he found himself in last place, and can't afford any more mistakes.
0:06:12 > 0:06:15I'm a bit shocked I'm in third place going into the dessert course,
0:06:15 > 0:06:18and I've got a bit of an uphill challenge today
0:06:18 > 0:06:21because it's very technical, what I'm doing.
0:06:21 > 0:06:23(BLEEP) I'll be going home.
0:06:25 > 0:06:28So, what's the name of your dessert, Tony?
0:06:28 > 0:06:30Right In The Eye!
0:06:30 > 0:06:33Right In The Eye. What's on right in the eye? What is that?
0:06:33 > 0:06:37It's comedy. Slapstick. It has to be a custard pie.
0:06:37 > 0:06:42- So as in...- Yeah, right in the eye. It's a custard pie. If that's not comedy, what is?
0:06:43 > 0:06:46I'm putting nutmeg in the pastry. I'm doing a savoury pastry.
0:06:46 > 0:06:50- Right.- A bit of salt there, cos it's quite sweet. I'm doing some sugar work as well.
0:06:50 > 0:06:55- OK.- So I'm making a sorbet. - So is this what all this stuff is for, the glucose? What's this?
0:06:55 > 0:06:58Isomalt. That's an inverted sugar.
0:06:58 > 0:07:00That's what I'm going to use to pull sugar with.
0:07:00 > 0:07:03Last time I pulled sugar was 11 years ago. I use tartaric acid and everything.
0:07:03 > 0:07:07So you've practised this dessert, if the last time you pulled sugar was 11 years ago?
0:07:07 > 0:07:10But then you were using tartaric acid and everything like that,
0:07:10 > 0:07:13but in this space of time, and the moisture in the kitchen,
0:07:13 > 0:07:15this is a bit more stable.
0:07:15 > 0:07:17OK. Quite a few little chemical products here,
0:07:17 > 0:07:19which is unusual for you.
0:07:19 > 0:07:22It is a bit difficult. It is a bit technical, so this is it.
0:07:22 > 0:07:24It should end on a high.
0:07:24 > 0:07:26OK, so this is it. Well, good luck, Tony.
0:07:26 > 0:07:29So joker Tony is staying true to form with a slapstick
0:07:29 > 0:07:33comedy-inspired custard tart, which he is hoping to blast to gastronomic
0:07:33 > 0:07:36heights with some technically challenging pulled sugar.
0:07:36 > 0:07:39For Tony there's a lot more going on in this dish than his other
0:07:39 > 0:07:42courses, so he needs to be on top of it and he's doing this dyed
0:07:42 > 0:07:44pulled sugar - quite technical.
0:07:44 > 0:07:47He's got to get it right, and he's got to be organised.
0:07:47 > 0:07:51Good luck all of you. Don't lose focus. It could all go either way.
0:07:56 > 0:07:59All three chefs are desperate to get through to the judges.
0:08:00 > 0:08:02With the most ground to make up,
0:08:02 > 0:08:06Tony's going all out to claw back vital points with his risky pulled
0:08:06 > 0:08:10sugar, and his extra kitchen kit has got his competitors interested.
0:08:13 > 0:08:14What's going on here, Tony?
0:08:14 > 0:08:16That's a hot lamp for the sugar.
0:08:19 > 0:08:20What amp bulb?
0:08:20 > 0:08:24That's a 250 watt hot lamp. Keeps the sugar malleable.
0:08:24 > 0:08:25Fantastiche!
0:08:27 > 0:08:31I didn't know Tony was doing that. It's a little bit of a surprise.
0:08:31 > 0:08:35If he nails it, you know, I think I should be worried.
0:08:35 > 0:08:36With only one point between him
0:08:36 > 0:08:40and Tony, Mark knows he's not home and dry yet.
0:08:40 > 0:08:43So with eight tricky elements to juggle,
0:08:43 > 0:08:48he gets straight to work on his kumquat puree and chocolate jelly.
0:08:48 > 0:08:51I'm doing all these techniques, but all the techniques in the world,
0:08:51 > 0:08:54if they're not right, won't help you.
0:08:54 > 0:08:58A couple of well-executed techniques can always outshine something that's a bit bells and whistles.
0:09:01 > 0:09:05- Lots going on for you. - I don't know why I do it to myself, I'd really don't.
0:09:05 > 0:09:08Yes, but you've got pastry, so I'm expecting great things.
0:09:13 > 0:09:16There's a huge amount of pressure on me today. Everyone's expecting a lot.
0:09:16 > 0:09:18I just need to deliver.
0:09:18 > 0:09:21Whilst Mark's capitalising on his technical knowledge, Michael
0:09:21 > 0:09:25has opted for a simpler dessert, a familiar sweet treat - doughnuts.
0:09:28 > 0:09:34Do you think this is going to be sophisticated enough for the banquet?
0:09:34 > 0:09:39I'm using doughnuts in the dessert, because I'm presuming everybody loves doughnuts, but do you?
0:09:39 > 0:09:44I don't have a sweet tooth, but the one thing I do like are doughnuts.
0:09:44 > 0:09:45Good to know.
0:09:47 > 0:09:50You can argue that doughnuts aren't very gastronomic.
0:09:50 > 0:09:53It's not a certain that Michael is going through.
0:09:53 > 0:09:55If Mark and Tony pull it out of the bag,
0:09:55 > 0:09:58and do an amazing dessert, then Michael could be the one going home.
0:10:03 > 0:10:04Like his competitors,
0:10:04 > 0:10:09risk-taker Tony is determined to succeed today, and is going
0:10:09 > 0:10:13all-out in a last-ditch attempt to get through to the judges.
0:10:13 > 0:10:14He's making the glucose
0:10:14 > 0:10:19and isomalt base for his tricky pulled sugar, but there's an issue.
0:10:27 > 0:10:31(BLEEP)Who switched the stove off? (BLEEP)
0:10:31 > 0:10:33(BLEEP)
0:10:33 > 0:10:35It was me, Tony. Sorry, mate.
0:10:35 > 0:10:37Damn and blast! Can somebody make sure it's on?
0:10:38 > 0:10:42It's crucial the sugar is heated to exactly 180 degrees,
0:10:42 > 0:10:45a precision technique Tony has to get right.
0:10:45 > 0:10:47- Mark, can I jump on yours? - Of course you can.
0:10:53 > 0:10:55- What happened there, Tony? - The stove was off.
0:10:55 > 0:10:57Someone tried to stitch you up, mate.
0:10:57 > 0:10:58No, I think it was a mistake.
0:10:58 > 0:11:00Oh, was it?
0:11:00 > 0:11:01I hope so.
0:11:03 > 0:11:07Currently in last place, Tony can't afford any slip-ups with his dessert.
0:11:08 > 0:11:10As well as competing to cook at the banquet,
0:11:10 > 0:11:14the chefs have gone out of their way to demonstrate how the money we
0:11:14 > 0:11:18raise each year through fundraising changes lives here in the UK.
0:11:19 > 0:11:22I went along to the Living Memory Association,
0:11:22 > 0:11:24a little project in Edinburgh.
0:11:24 > 0:11:26Some inspirational people, you know?
0:11:26 > 0:11:29- They're the sort of people you want to be cooking for the banquet, right?- Definitely.
0:11:31 > 0:11:34The Living Memory Association Mark visited
0:11:34 > 0:11:38is one of over 15,000 groups supported by Comic Relief.
0:11:38 > 0:11:41Based in Edinburgh, it encourages the elderly to remain
0:11:41 > 0:11:45active in their community through sharing their memories of the past.
0:11:47 > 0:11:50We've worked with lots of community groups, lots of care homes,
0:11:50 > 0:11:54people telling us their own wee stories about their lives.
0:11:55 > 0:11:58It's quite therapeutic.
0:11:58 > 0:12:02Inspired by his childhood memories, Mark wanted to evoke a real
0:12:02 > 0:12:05sense of nostalgia with the final dish on his menu.
0:12:06 > 0:12:09As a kid, I would always love walking about, almost making myself
0:12:09 > 0:12:14feel sick with a big lollipop stick, with loads of candyfloss on it.
0:12:14 > 0:12:18My dessert for this year, I've really sort of focused on the whole
0:12:18 > 0:12:22flavour element, the fun element of eating the dish.
0:12:22 > 0:12:26It's all childhood memories. It will bring a smile to your face.
0:12:26 > 0:12:29And it was these childhood memories that Mark wanted to share
0:12:29 > 0:12:31with the elderly people at the Memory project.
0:12:31 > 0:12:36Everybody's been to a fairground. You know, you've had candyfloss, and hopefully that will take you
0:12:36 > 0:12:39back and evoke those sort of memories for yous.
0:12:41 > 0:12:43Cobwebs are appearing.
0:12:43 > 0:12:45So who would like to try the candyfloss first?
0:12:46 > 0:12:50- George. - George - you should try it first.
0:12:50 > 0:12:52George - there you are.
0:12:52 > 0:12:53It's nice and sweet.
0:12:54 > 0:12:57Mm! It's lovely and warm, isn't it?
0:12:57 > 0:12:59I know. It's so warm - I'd forgotten that.
0:12:59 > 0:13:02You have to sook your fingers to get all the juice back off.
0:13:02 > 0:13:05It would be a summer evening if you were at the fair.
0:13:05 > 0:13:07Yes. And that would be part of it.
0:13:07 > 0:13:09Big treat to go to a fair.
0:13:09 > 0:13:12And you would hear the music all around you as you were eating it.
0:13:12 > 0:13:16I remember a candyfloss stall in a big sports field, and the
0:13:16 > 0:13:20rain started to come on, totally dissolving all this pink froth!
0:13:20 > 0:13:25We used to be able to buy it, and it was a bit pink, blue, and white
0:13:25 > 0:13:28and you were convinced as a kid that it tasted completely different.
0:13:28 > 0:13:32But really, it all tasted exactly the same.
0:13:32 > 0:13:34You know what they say - a moment on the lips,
0:13:34 > 0:13:36and a lifetime on the hips!
0:13:36 > 0:13:40And I think that especially applies to something like candy floss.
0:13:40 > 0:13:43Inspired by George, Ruby, and Jean's memories,
0:13:43 > 0:13:47Mark decided to host an afternoon tea at his restaurant
0:13:47 > 0:13:50to raise some much-needed funds for Comic Relief
0:13:50 > 0:13:53and to get some valuable feedback on his dessert.
0:13:55 > 0:13:57So, guys - make sure you dig deep.
0:13:57 > 0:14:00It is for charity, and I hope you all enjoy the dessert.
0:14:05 > 0:14:07Thank you very much, thank you.
0:14:07 > 0:14:09Mm. It's lovely.
0:14:09 > 0:14:10Thank you very much.
0:14:14 > 0:14:15Thank you very much.
0:14:15 > 0:14:17I can feel it bursting.
0:14:17 > 0:14:21It's going to keep you bouncing until quite some time!
0:14:21 > 0:14:22Today's been a great day.
0:14:22 > 0:14:24We've raised loads of money for Comic Relief.
0:14:24 > 0:14:29I've had some great feedback for my dessert, so Tony, Michael, watch out!
0:14:29 > 0:14:31I'm going to be at the banquet.
0:14:36 > 0:14:37Back in the kitchen,
0:14:37 > 0:14:41Mark is spinning the candy floss for his cutting edge chocolate dessert.
0:14:41 > 0:14:44- And that's not going to disintegrate? - I'm going to dehydrate it.
0:14:44 > 0:14:46So you're going to dry that, so it's really crispy?
0:14:46 > 0:14:50I'm going to put another mat on top, then roll it,
0:14:50 > 0:14:54so it's really thin, and then it'll almost look like paper.
0:14:54 > 0:14:56- Yeah.- And then cut it into shapes.
0:14:58 > 0:15:01Mark is making too much work out of candy floss. He's rolling it,
0:15:01 > 0:15:05he's drying it, and he's making it into wafer-thin paper.
0:15:05 > 0:15:07Could be doing too much work for something that may not add
0:15:07 > 0:15:08anything to the dish.
0:15:10 > 0:15:13Across the kitchen, Tony is also taking a risk with
0:15:13 > 0:15:17his slapstick-inspired custard pie and delicate sugar-red nose.
0:15:17 > 0:15:21He's working on his pulled sugar, a complex process of boiling,
0:15:21 > 0:15:24setting, and remelting his dyed glucose
0:15:24 > 0:15:27and isomalt mixture before it's ready for the next stage.
0:15:27 > 0:15:29Is that not quite tricky in this temperature?
0:15:29 > 0:15:31Very, that's why I was finding it hard.
0:15:31 > 0:15:35As it cools, Tony must work quickly, repeatedly kneading
0:15:35 > 0:15:39and folding the hot sugar until shiny and flexible enough to pull.
0:15:39 > 0:15:43Braver than I am, Tony, I tell you. A braver man than I am.
0:15:43 > 0:15:46All we can do is but try. It's just an absolute nutter!
0:15:46 > 0:15:50- Well, we know that. - What was it Angela said? He's as mad as a box of frogs!
0:15:51 > 0:15:53Never a truer word said!
0:15:53 > 0:15:55More like a lorry-load, mate!
0:15:55 > 0:15:58Michael is hoping to finish on a high with his tropical dessert,
0:15:58 > 0:16:01featuring doughnuts, jelly, and a pina colada.
0:16:01 > 0:16:05But risk-taker Tony has spotted a chink in his opponent's armour.
0:16:05 > 0:16:08So Angela is a doughnut fiend. She's expecting the best.
0:16:14 > 0:16:18Angela likes doughnuts, so he's got a high benchmark.
0:16:18 > 0:16:21It's going to be hard for Michael. Quite a pressure on you!
0:16:23 > 0:16:26Mark's dish is first under fire today,
0:16:26 > 0:16:28and he has a lot of elements to plate-up.
0:16:28 > 0:16:31He drizzles white chocolate over his frozen chocolate cookies,
0:16:31 > 0:16:35and sandwiches together with kumquat puree.
0:16:35 > 0:16:38He pipes more puree onto the plate along with salted caramel.
0:16:38 > 0:16:41He adds a line of caramelised chocolate puffed rice,
0:16:41 > 0:16:43and popping candy,
0:16:43 > 0:16:45and ties his tricky chocolate jelly knots,
0:16:45 > 0:16:48before adding to the plate with the white chocolate soil.
0:16:48 > 0:16:50He finishes with his frozen cookies
0:16:50 > 0:16:53and a cylinder of creme fraiche parfait.
0:16:53 > 0:16:56But with so many elements to plate, he's forgotten a key component
0:16:56 > 0:16:59of his dish - the dehydrated candy floss.
0:17:02 > 0:17:04That's my 'Knot' Chocolate Tart.
0:17:06 > 0:17:09Right, let's go. Bon appetit.
0:17:13 > 0:17:15One thing - candy floss, where is it?
0:17:15 > 0:17:19I forgot to put it on. Just in such a time constraint.
0:17:20 > 0:17:22Where's the fun side in it?
0:17:22 > 0:17:23I think the whole fun is the eating of it.
0:17:23 > 0:17:27The presentation of it, the look of it. It's just fun.
0:17:29 > 0:17:31He's not put the candy floss on it.
0:17:31 > 0:17:33- He's not forgotten, has he? - I think he has.
0:17:33 > 0:17:35There's a lot going on on the plate, Mark.
0:17:35 > 0:17:37D'you think that's going to be too confusing?
0:17:37 > 0:17:41No, that's the fun part of it. Each mouthful should be there.
0:17:41 > 0:17:44And balance? You don't think that's too sweet?
0:17:44 > 0:17:47No, I don't. I think you've got the bitterness of the chocolate, the orange.
0:17:47 > 0:17:51Let's try the knot. That's the Scottish chocolate?
0:17:51 > 0:17:56- Do you think it's slightly over-set? - Yes. I like the salted caramel.
0:17:56 > 0:17:59I like the popping candy, as well. That's nice. Very nice.
0:17:59 > 0:18:02I put popping candy in mine, a little bit. Concerned there.
0:18:04 > 0:18:09D'you think that's going to take you through to the judges' chamber tomorrow?
0:18:09 > 0:18:11I think it deserves to.
0:18:13 > 0:18:16Fantastic restaurant dish, fantastic pastry work,
0:18:16 > 0:18:18but it has no attachment to the brief for me.
0:18:18 > 0:18:22- No.- You want a big impact. You want a showstopper, don't you?
0:18:22 > 0:18:24Yes. You want something funny right at the end.
0:18:26 > 0:18:28Really happy with what I've done.
0:18:28 > 0:18:30Forgot one of the elements on the dish,
0:18:30 > 0:18:32but you know, these things happen.
0:18:34 > 0:18:36Next to be scrutinised is Michael.
0:18:37 > 0:18:41He dots his chilli and lime doughnuts with rum and lime icing.
0:18:41 > 0:18:42Are you nearly ready to go?
0:18:42 > 0:18:44I'm just at the crucial stage right now.
0:18:44 > 0:18:47Michael fills his round doughnuts with passion fruit cream,
0:18:47 > 0:18:51tops the passion fruit jellies with diced pineapple and mint,
0:18:51 > 0:18:54and pours the pina colada into frozen glasses,
0:18:54 > 0:18:57before assembling his surprise presentation.
0:18:59 > 0:19:03He ties his chilli and lime doughnuts onto his kilt frame with candy laces,
0:19:03 > 0:19:05adds the passion fruit doughnuts, jellies,
0:19:05 > 0:19:08and pina coladas, and he's ready to serve.
0:19:10 > 0:19:17This is Dooking For Doughnuts. So, you're not allowed to use your hands.
0:19:17 > 0:19:20Dook a doughnut!
0:19:20 > 0:19:21Hey!
0:19:22 > 0:19:24Well done, Mark. Well done.
0:19:24 > 0:19:26Right, let's go, Michael.
0:19:29 > 0:19:31I'll give it a go.
0:19:37 > 0:19:41I mean, I just imagine 80-odd people, all in a line,
0:19:41 > 0:19:43all dooking for the doughnuts at the same time.
0:19:43 > 0:19:46I'm sure it's going to raise quite a bit of hilarity.
0:19:46 > 0:19:48And the consistency of the doughnuts?
0:19:48 > 0:19:50Yet, the doughnuts are light.
0:19:51 > 0:19:55Textbook doughnut. It really is. Textbook. Perfect.
0:19:55 > 0:19:57I love the passion fruit as well.
0:19:57 > 0:19:58What's in the wee jelly?
0:20:00 > 0:20:04Quite tart. It goes well with all the sugar.
0:20:04 > 0:20:07And the chilli flavour's coming through?
0:20:07 > 0:20:11Maybe the chilli could be a little bit more spicy. Just a little bit.
0:20:11 > 0:20:14Are you happy with the level of alcohol in there?
0:20:14 > 0:20:16It's got a little punch.
0:20:16 > 0:20:19- Slainte.- Cheers.
0:20:20 > 0:20:24- Very tropical.- Strong, eh?
0:20:24 > 0:20:25Lovely. That's nice.
0:20:26 > 0:20:30I'm taking all of that away. And I'm left with two doughnuts, and a drink.
0:20:30 > 0:20:33I think Michael can do better than that.
0:20:33 > 0:20:37Do you think you're going to go through to the judges' chamber now?
0:20:38 > 0:20:42Last to the pass is Tony with his slapstick custard pie and sugar
0:20:42 > 0:20:46red nose, and he's reached a crucial point with his complex sugar work.
0:20:48 > 0:20:51His pulled sugar is ready and he's now tackling the delicate
0:20:51 > 0:20:54technique of blowing it into red noses.
0:20:54 > 0:20:58It looks like you know what you're doing here. You must have practised this a lot.
0:20:58 > 0:20:59Not for a while.
0:20:59 > 0:21:04Blowing sugar is a precision technique with no margin for error.
0:21:04 > 0:21:05So that's cooling it down?
0:21:05 > 0:21:09- That's cooling it down. - OK. And that's blowing air into it.
0:21:13 > 0:21:18Tony is pulling out all the stops here, and he's really showing some technical ability with that red
0:21:18 > 0:21:22nose - whether that's enough for him to get to Friday has yet to be seen.
0:21:22 > 0:21:24This is the most dangerous bit.
0:21:24 > 0:21:28Cos you're starting all that work, and then you've got to pull it off.
0:21:28 > 0:21:31Holding his nerve, Tony must remove the fragile sugar
0:21:31 > 0:21:33shell from the air pump without breaking it.
0:21:42 > 0:21:45Is that solid now? I don't want to damage it.
0:21:45 > 0:21:48Very clever, I have to say.
0:21:49 > 0:21:52I'm really impressed by Tony's sugar red noses,
0:21:52 > 0:21:56but it's not the element to his dish, so we'll see what he comes out with.
0:21:56 > 0:22:00Time for Tony to serve, and he can only hope he's done enough.
0:22:00 > 0:22:03He fills the delicate sugar red noses with raspberry sorbet,
0:22:03 > 0:22:05popping candy and chocolate drops,
0:22:05 > 0:22:09before piping Italian meringue on top of the custard pies.
0:22:09 > 0:22:11And he's got one last trick up his sleeve.
0:22:13 > 0:22:16There you go. One Right In The Eye!
0:22:16 > 0:22:17Nice plates.
0:22:17 > 0:22:21- The kids made them.- Very good. Your kids are very talented.
0:22:21 > 0:22:23Very talented. They take after their mother.
0:22:23 > 0:22:25- Right, let's go and eat it.- Let's go.
0:22:27 > 0:22:29So, right in the eye.
0:22:29 > 0:22:30Right in the eye.
0:22:30 > 0:22:31OK.
0:22:33 > 0:22:36Ah, I see where you got all your little bits of extra bits and bobs.
0:22:36 > 0:22:39I was worried about it being too thick, but it's just right.
0:22:39 > 0:22:42And the surprise is in there.
0:22:42 > 0:22:45They've worked for you, feel they've gave the effect you were wanting?
0:22:45 > 0:22:48Yes, they crackled, they popped.
0:22:48 > 0:22:51Ho ho! I didn't expect that.
0:22:51 > 0:22:52Some sort of balloon.
0:22:52 > 0:22:55D'you think that's enough meringue, too much?
0:22:55 > 0:22:59It's a lot there, but that's where the strawberry is really sharp,
0:22:59 > 0:23:03- it's the whole fun thing. - And the pastry is cooked enough, crunchy enough?
0:23:03 > 0:23:06That's crispy. The base isn't soggy.
0:23:06 > 0:23:08What you think of the pastry?
0:23:08 > 0:23:12The bottom just seems a bit under, which is a shame, because...
0:23:12 > 0:23:16- The filling is spot on. - Yes.- That's set perfectly.
0:23:16 > 0:23:18Very smooth.
0:23:18 > 0:23:20Do you think this is fit for a banquet?
0:23:20 > 0:23:23Yes, I think it's fit for a banquet.
0:23:23 > 0:23:25It does reflect Tony's personality.
0:23:25 > 0:23:28There's a clown's face. He loves to clown around.
0:23:28 > 0:23:32I don't think it's his strongest dish.
0:23:32 > 0:23:33That was a hard one.
0:23:33 > 0:23:37I thought I would have got more of a giggle out of Angela with the clown face and the nose.
0:23:42 > 0:23:45Everybody - full-on today for the desserts, eh?
0:23:47 > 0:23:51- Always the hardest I find.- Well, it's the last push to get there.
0:23:51 > 0:23:54That was a huge day-to-day, and I think it's D-Day. It's really tight.
0:23:54 > 0:23:57- In the hands of Angela now. - Couldn't agree more.
0:24:14 > 0:24:15So Mark...
0:24:18 > 0:24:20..your 'Knot' Chocolate Tart.
0:24:21 > 0:24:22I thought it was inventive.
0:24:22 > 0:24:24It was a cheeky little pun.
0:24:24 > 0:24:28You love the technology, you love trying things out.
0:24:28 > 0:24:32I thought the kumquat worked really well - it had that acidity.
0:24:32 > 0:24:35I thought your parfait was delicious,
0:24:35 > 0:24:37but for my palate, it was far too sweet.
0:24:39 > 0:24:42I really thought you could've taken half that garnish away
0:24:42 > 0:24:44and been left with a great dessert.
0:24:46 > 0:24:50It was very rich, and I was quite happy when I realised there was
0:24:50 > 0:24:54no candy floss because that's another sweet element we would've had to eat.
0:24:59 > 0:25:00Tony, your Right In The Eye.
0:25:03 > 0:25:06In lots of ways your pudding was to my palate.
0:25:08 > 0:25:11Your custard had great consistency, I thought it was delicious.
0:25:12 > 0:25:16I liked the salty/savoury pastry. I thought it was smart, it worked.
0:25:16 > 0:25:18And the plate - it was fun.
0:25:20 > 0:25:23But, you know, it wasn't a hugely finesse dessert.
0:25:23 > 0:25:26Could you have concentrated a bit more on just sophisticating
0:25:26 > 0:25:28the dish altogether?
0:25:31 > 0:25:34So Michael, for your Dooking For Doughnuts.
0:25:36 > 0:25:39Fun presentation, without doubt.
0:25:39 > 0:25:42I can see lots of people at a banquet really enjoying that
0:25:42 > 0:25:45- 80 people bobbing away trying to eat their doughnuts,
0:25:45 > 0:25:49and I thought the frozen drink, the pina colada, was great.
0:25:50 > 0:25:53I thought the cream in the doughnuts was lovely,
0:25:53 > 0:25:56and the little bit of chilli on top, it worked well.
0:25:56 > 0:26:02Could have been a bit more chilli, really. And they were good doughnuts.
0:26:02 > 0:26:06They weren't the best doughnuts in the world, but they were good.
0:26:08 > 0:26:11Only two of you can cook for the judges tomorrow.
0:26:17 > 0:26:19And with a score of seven,
0:26:21 > 0:26:26which puts him through to the judges tomorrow...
0:26:30 > 0:26:33- ..is Michael. Congratulations. - Thank you.
0:26:33 > 0:26:38- Cheers, thank you.- Congratulations. - Thank you.
0:26:38 > 0:26:39So that leaves two chefs.
0:26:45 > 0:26:48Mark, I thought your dessert, for my palate, was too sweet.
0:26:50 > 0:26:54And in lots of ways, Tony, your dessert was ideal for my palate.
0:26:55 > 0:26:58But it's not necessarily about my tastes.
0:27:03 > 0:27:07So Tony, for your Right In The Eye,
0:27:11 > 0:27:14I'm going to give you seven points.
0:27:15 > 0:27:18Mark, for your 'Knot' Chocolate Tart...
0:27:24 > 0:27:25..I'm going to give you...
0:27:29 > 0:27:30..eight points.
0:27:31 > 0:27:35Which means Mark, you're through to tomorrow to cook for the judges.
0:27:35 > 0:27:40- Congratulations. Huge commiserations, Tony, thanks guys.- Thanks, Angela.
0:27:40 > 0:27:41Thank you.
0:27:42 > 0:27:44Good luck.
0:27:44 > 0:27:49- At last.- Tony, commiserations, brother.- Congratulations.
0:27:49 > 0:27:52We've got the judging chamber tomorrow. First taste of that. Well done.
0:27:52 > 0:27:57Hugely disappointed. I thought I'd have got through, but that's the way the cookie crumbles. What do you do?
0:27:57 > 0:28:00I'm so excited to be in the judges' chamber tomorrow.
0:28:00 > 0:28:03The one reason I came down here was to get my food at the banquet.
0:28:03 > 0:28:05There's only one man that now stands in my way.
0:28:05 > 0:28:08I've got to the judges' chamber. I know what it's like,
0:28:08 > 0:28:10and I'm going to use that experience to my advantage.
0:28:10 > 0:28:14I'm determined to go all the way for Scotland this year.
0:28:14 > 0:28:17Tomorrow, it's the final showdown for Michael and Mark.
0:28:17 > 0:28:20- Are you going to the final, are you? - Yes, for a good time.
0:28:20 > 0:28:22And the judges are unleashed.
0:28:22 > 0:28:25This is a stonkingly clever piece of cooking.
0:28:25 > 0:28:27It's a car crash.
0:28:27 > 0:28:28It's exciting.
0:28:28 > 0:28:30Actually, I'm in quite a generous mood,
0:28:30 > 0:28:34I'm going to say, I think this is one of the worst dishes we've ever had.
0:28:53 > 0:28:55Subtitles by Red Bee Media Ltd