0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:09three of the South West's finest chefs.
0:00:09 > 0:00:12Experienced heavyweight Dominic Chapman...
0:00:12 > 0:00:14- I'm not- BLEEP- calm, I'm all over the shop.
0:00:14 > 0:00:16..ambitious newcomer Josh Eggleton...
0:00:16 > 0:00:18It will be amazing to cook for the veterans.
0:00:18 > 0:00:20..and returning contender Emily Watkins...
0:00:20 > 0:00:22It's absolutely anybody's game.
0:00:22 > 0:00:26..are battling it out for the chance to thank our World War II heroes,
0:00:26 > 0:00:30at a glorious banquet marking the 70th anniversary of D-Day
0:00:30 > 0:00:33at London's iconic St Paul's.
0:00:37 > 0:00:40Yesterday's battle was for the main course...
0:00:40 > 0:00:41BLEEP.
0:00:41 > 0:00:44- ..with Josh stealing the glory... - I'm going to give you a nine.
0:00:44 > 0:00:47A fantastic idea and it tasted incredible.
0:00:47 > 0:00:50..and second-timer Emily staying in last place.
0:00:50 > 0:00:54Tell me, guys, honestly, where did all mine go wrong?
0:00:54 > 0:00:55Today is the dessert course.
0:00:55 > 0:00:59- There is only a couple of points in it and it's going to be tight.- Yeah.
0:00:59 > 0:01:02And it's the chefs' last chance to get to the judges' chamber...
0:01:02 > 0:01:05I've got zero confidence at the moment.
0:01:05 > 0:01:07..as one of them will be leaving the competition.
0:01:07 > 0:01:08BLEEP.
0:01:08 > 0:01:09Really?
0:01:20 > 0:01:24June 2014 marks the 70th anniversary of D-Day - the momentous battle
0:01:24 > 0:01:27that helped bring an end to World War II.
0:01:27 > 0:01:30The chefs have been tasked with creating patriotic dishes
0:01:30 > 0:01:33that evoke the fighting spirit of the 1940s...
0:01:33 > 0:01:36Looks like blood, sweat and tears has gone into this one.
0:01:36 > 0:01:37There's a lot of love there.
0:01:37 > 0:01:40..and have used wartime memories to inspire their menus.
0:01:40 > 0:01:44They had all literally been shipped out and a lot of them
0:01:44 > 0:01:45must have got killed.
0:01:45 > 0:01:48Judging the South West chefs for the last time today
0:01:48 > 0:01:51is two-Michelin-starred former champion Sat Bains.
0:01:51 > 0:01:53I've got to send a chef home.
0:01:53 > 0:01:56They're all very talented, so it's going to be really horrible today.
0:01:56 > 0:01:58You must be feeling on top of the world, Josh.
0:01:58 > 0:02:02I am, I'm feeling great and I want to stay there. I want to stay ahead.
0:02:02 > 0:02:04- It's absolutely anybody's game still, isn't it?- Massively, yeah.
0:02:04 > 0:02:09- Any of us could get there.- There's only a couple of points in it and it's going to be tight.
0:02:12 > 0:02:16First up on 23 points is determined newcomer Josh Eggleton.
0:02:16 > 0:02:19He scored nine points for his main course, yesterday, and is going
0:02:19 > 0:02:24all out to get to the judges' chamber with a hugely ambitious dish inspired by his nan.
0:02:24 > 0:02:27This dessert course is massive for me. There is a lot going on.
0:02:27 > 0:02:29I could fall on my face on this one.
0:02:32 > 0:02:35- Josh, how are you?- Yeah, good.- Wow, that's a bit of a box.
0:02:35 > 0:02:37What have we got going on in here then? Tell me the dish.
0:02:37 > 0:02:40The name of my dish today is VE Day Street Party.
0:02:40 > 0:02:42- Going back to inspiration from my nan.- OK. So what's in it?
0:02:42 > 0:02:46- There's quite a lot of stuff here. - It's five desserts in one.- Wow.
0:02:46 > 0:02:48I'm going to make a Victoria sandwich - classic.
0:02:48 > 0:02:52And then I'm going to flavour that with bergamot essence, so the flavour of Earl Grey.
0:02:52 > 0:02:57- And then I'm going to do a fruit scone.- OK.- On top of that, I'm going to use custard powder
0:02:57 > 0:03:00- to make a creme patissiere, or pastry cream.- OK.
0:03:00 > 0:03:01I've got strawberries and cream,
0:03:01 > 0:03:03so I'm going to do a strawberry jelly. Bit of basil,
0:03:03 > 0:03:06panna cotta and then some macerated strawberries on top of that.
0:03:06 > 0:03:11- OK, and what's the bay leaves for?- Bay leaves are for chilled, spiced rice pudding.
0:03:11 > 0:03:14I'm going to flavour that with some nutmeg and a little bit of vanilla.
0:03:14 > 0:03:16What's the dripping for?
0:03:16 > 0:03:20- Dripping, again, going back to inspiration from my nan.- OK.
0:03:20 > 0:03:23She used to have bread and jam during the war. I'm going to get sliced white bread,
0:03:23 > 0:03:26take the beef dripping, put it on the outside of the bread
0:03:26 > 0:03:28and I'm going to put it in a toasted sandwich machine.
0:03:28 > 0:03:31You've got scones, sandwich, you've got to make a panna cotta.
0:03:31 > 0:03:34- A lot of technical issues here, aren't there?- Yeah, yeah.
0:03:34 > 0:03:36Do you think you will do it in the time frame?
0:03:36 > 0:03:38Yeah. I'll do it. Hope so.
0:03:39 > 0:03:43With Josh's dessert, he's setting himself up a massive task.
0:03:43 > 0:03:45Five desserts with several components.
0:03:45 > 0:03:47Will he make it? I'm worried.
0:03:51 > 0:03:53Trailing behind Josh by just two points
0:03:53 > 0:03:56is Michelin-starred heavyweight Dominic Chapman.
0:03:56 > 0:03:59He's been praised for his accomplished cooking all week,
0:03:59 > 0:04:02but has so far struggled to tell a story on the plate.
0:04:02 > 0:04:03I want to win. I really want to win.
0:04:03 > 0:04:06You don't come this far, work as hard as you've worked
0:04:06 > 0:04:08and then go home with nothing.
0:04:10 > 0:04:14- So, Dom, what's the name of your dish?- My dish is a Victory Trifle.
0:04:14 > 0:04:17- OK, well talk me through.- Yeah, I've got lovely blackberries.
0:04:17 > 0:04:20They're going to be the fruit of the trifle, which are always delicious.
0:04:20 > 0:04:22I'm going to soak some sponge fingers in sherry,
0:04:22 > 0:04:25then there will be layers of cream and custard,
0:04:25 > 0:04:28- finished with a syllabub. - I've noticed that you've got
0:04:28 > 0:04:31the sponge fingers and the Amaretti biscuits already made.
0:04:31 > 0:04:33Would you have thought to make your own?
0:04:33 > 0:04:35100% but you can buy beautiful sponge fingers,
0:04:35 > 0:04:38so it's unnecessary to make your own.
0:04:38 > 0:04:41- And the custard?- Custard powder. Very, very important.
0:04:41 > 0:04:42I want a thick layer of custard
0:04:42 > 0:04:45and I find this is delicious and beautiful.
0:04:45 > 0:04:48And, actually, it is a bit of a nod to the old war years.
0:04:48 > 0:04:51I'm also going to add an apple granita and a blackberry jelly.
0:04:51 > 0:04:52Do you think you've hit the brief?
0:04:52 > 0:04:55What's the presentation going to be like?
0:04:55 > 0:04:57I'm confident that this will really hit the brief.
0:04:57 > 0:05:00I'm taking one of the greatest ever British desserts
0:05:00 > 0:05:03- to France for a celebration. - And how are you going to do that?
0:05:03 > 0:05:07I'm going to do that with a rather special perry,
0:05:07 > 0:05:10which I'm going to serve on the side as a little nod to the French.
0:05:13 > 0:05:17Dom's finale is a Victory Trifle. Has he played it safe?
0:05:17 > 0:05:20Is he understated? Is he going to pull something out of the bag?
0:05:20 > 0:05:26His cooking is exemplary. Let's hope he pulls this off and just surprises me with something.
0:05:30 > 0:05:33In last place with 19 points is returning contender Emily Watkins,
0:05:33 > 0:05:36who made it to the judges' chamber last year.
0:05:36 > 0:05:39Her menu has been strikingly similar to rival Josh's all week,
0:05:39 > 0:05:42but has had mixed reviews from veteran Sat,
0:05:42 > 0:05:44who yesterday scored her a disappointing six.
0:05:44 > 0:05:47I think, in a way, I'm more nervous than I was last year.
0:05:47 > 0:05:52I think my confidence is quite low at the moment. It's going to take quite a lot to get back.
0:05:54 > 0:05:55Wow, lots of blackberries.
0:05:55 > 0:05:58- Lots of blackberries. - So, what's the name of your dish?
0:05:58 > 0:06:02- It's called Street Party. - Really? Wow.- Yeah, again.
0:06:02 > 0:06:04You two have not been in cahoots, have you?
0:06:04 > 0:06:08I know. No, if we'd been in cahoots we definitely would have done different menus!
0:06:08 > 0:06:12- So, tell me what you're doing with your Street Party.- This is a representation of the South West.
0:06:12 > 0:06:16- Yep.- I'm doing a lardy cake from a West Country old-fashioned thing.
0:06:16 > 0:06:17So, what is a lardy cake?
0:06:17 > 0:06:20It's a bread dough, basically, which is rolled with lard,
0:06:20 > 0:06:24mixed with sugar into a paste. It's usually dried fruit
0:06:24 > 0:06:26but I'm again bringing in a little bit of a French influence,
0:06:26 > 0:06:29- so I'm using brioche rather than a heavy bread dough.- OK.
0:06:29 > 0:06:32And I'm using fresh blackberries rather than a dried fruit.
0:06:32 > 0:06:36And will the brioche prove in time, because it takes a little bit longer?
0:06:36 > 0:06:40- That's what I'm worrying about. But I'm hoping so.- Emily, what's this?
0:06:40 > 0:06:44That is buttermilk to make a really nice, fresh sorbet
0:06:44 > 0:06:46to accompany the lardy cake.
0:06:46 > 0:06:48- What are the poppy seeds for? - Making a blackberry tuile.
0:06:48 > 0:06:51But also it is significant because it's Remembrance
0:06:51 > 0:06:53to all the World War veterans.
0:06:53 > 0:06:57- Do you think with this dish you can get a ten?- I really hope so.
0:06:58 > 0:07:04Again, Street Party. Her and Josh have been uncannily similar all week.
0:07:04 > 0:07:06The name of the dishes, the ingredients they've used.
0:07:06 > 0:07:10The risk factor with Emily's dish is, is it gastronomic enough?
0:07:15 > 0:07:18With the lowest-scoring chef leaving the competition today,
0:07:18 > 0:07:22the pressure to succeed is weighing heavily on everyone's minds.
0:07:22 > 0:07:24I'd really love to get my dessert to the banquet.
0:07:24 > 0:07:26I've got zero confidence at the moment.
0:07:28 > 0:07:32Michelin-starred Josh is busy making a strawberry and basil jelly
0:07:32 > 0:07:36and rose-water panna cotta for his VE Day Street Party.
0:07:36 > 0:07:39An ambitious dish with five separate elements.
0:07:39 > 0:07:42You must be feeling a bit like I felt in my main course with five desserts.
0:07:42 > 0:07:45- Yeah, I think I am. I've got a lot on.- Yeah.
0:07:45 > 0:07:46Last chance, isn't it?
0:07:46 > 0:07:48Last day, the pressure is on.
0:07:48 > 0:07:50I'm really pushing hard for this one.
0:07:50 > 0:07:52That's my fault for choosing five.
0:07:52 > 0:07:54So, I've just got to make sure I pull it off.
0:07:56 > 0:07:59Second timer Emily has also chosen a street party
0:07:59 > 0:08:02to bring her D-Day-inspired menu to a close.
0:08:02 > 0:08:07She's making blackberry jelly and blackberry and buttermilk sorbet to accompany her lardy cake.
0:08:07 > 0:08:11A traditional West Country teacake she's updating with brioche dough,
0:08:11 > 0:08:14- which usually takes a long time to prove.- So, this is the brioche?
0:08:14 > 0:08:16This is my key component, yep.
0:08:16 > 0:08:18The brioche is made, as usual,
0:08:18 > 0:08:20with butter, etc and then this is actual lard.
0:08:20 > 0:08:23What's the temperature in the kitchen? Is it too hot for you?
0:08:23 > 0:08:25That's the problem because I want it to be perfectly risen.
0:08:25 > 0:08:28- How long will it take to prove? - At this temperature,
0:08:28 > 0:08:29closer to half an hour.
0:08:29 > 0:08:32It's very, very hot where we're standing. That's the plan, anyway.
0:08:34 > 0:08:35The kitchen is very hot.
0:08:35 > 0:08:39If it proves too fast it could be quite doughy in the middle.
0:08:39 > 0:08:40This is the main element of her dish.
0:08:40 > 0:08:42She cannot afford for this to go wrong.
0:08:44 > 0:08:48Experienced heavyweight Dominic is two points ahead of rival Emily
0:08:48 > 0:08:51and looking to extend his lead with a celebratory Victory Trifle
0:08:51 > 0:08:55with apple granita, blackberry jelly and a glass of French pear cider.
0:08:57 > 0:09:00Dom, what's this? Dom?
0:09:00 > 0:09:02Thank you, cheers.
0:09:03 > 0:09:06He's been marked down this week for not telling a story on a plate
0:09:06 > 0:09:09and he's using shop-bought, Italian ingredients today
0:09:09 > 0:09:11to make a simple British classic.
0:09:11 > 0:09:13You don't have time to make those?
0:09:13 > 0:09:16- They are Italian sponge fingers. - Italians can do a better job?
0:09:16 > 0:09:19- They make a beautiful crunch. - I'm making five desserts over here.
0:09:19 > 0:09:21- I know, but...- What? What's going on?- You know,
0:09:21 > 0:09:23I've got a few elements of my own to make
0:09:23 > 0:09:26- and these work.- I think my nan used to use those.- Did she?
0:09:31 > 0:09:33Rival Josh is taking no short cuts
0:09:33 > 0:09:35with his VE Day Street Party dessert.
0:09:35 > 0:09:39He has moved on to number two of five individual elements -
0:09:39 > 0:09:42mini Victoria sponges, inspired by his nan Bernie.
0:09:42 > 0:09:44Even with the crops, it was a big family effort.
0:09:44 > 0:09:46Some of the crockery we're using today
0:09:46 > 0:09:49- is some of my nan's that she's had for years and years.- Yeah.
0:09:49 > 0:09:50My nan was around in the Second World War.
0:09:50 > 0:09:52I've got a photo of her here with me in it.
0:09:52 > 0:09:55- That's brilliant.- I'm just going to stick it up here for inspiration.
0:09:55 > 0:09:57Good for you, that's really nice.
0:10:01 > 0:10:04For the final dish on his menu, Josh wanted to draw on his nan's
0:10:04 > 0:10:09first-hand experience of World War II. So, he headed home to Bristol.
0:10:09 > 0:10:12I'm off to see my nan today to get some inspiration for my dessert.
0:10:12 > 0:10:14I know she was evacuated in the war
0:10:14 > 0:10:16and I just want to see what sort of sweet things
0:10:16 > 0:10:18they were eating back then.
0:10:19 > 0:10:21Hello, Nan.
0:10:21 > 0:10:26Josh's nan Bernie was just 11 years old in 1944, when she returned from being evacuated,
0:10:26 > 0:10:30but she has strong memories of the events leading up to D-Day.
0:10:30 > 0:10:33At the beginning of 1944 we came home.
0:10:33 > 0:10:35The American soldiers had arrived.
0:10:35 > 0:10:38They were in a camp and they were fine young men,
0:10:38 > 0:10:40younger than you are now.
0:10:40 > 0:10:46I can remember we used to go to the perimeter fence and talk to them on Sunday afternoons.
0:10:46 > 0:10:49And then my father came home one morning and he said they'd all gone.
0:10:49 > 0:10:52They had all literally been shipped out,
0:10:52 > 0:10:53secretly, to go off to D-Day.
0:10:53 > 0:10:56- Mmm.- The Normandy Landing.
0:10:56 > 0:10:59It makes me feel sad because a lot of them must have got killed.
0:11:00 > 0:11:02Josh's Nan has just as vivid recollections
0:11:02 > 0:11:04of the food they ate at the time.
0:11:04 > 0:11:07It was frugal meals - not like the luxuries that, you know,
0:11:07 > 0:11:12- people have today.- Was everything rationed?- Well, bacon was rationed.
0:11:12 > 0:11:16- Bacon?- Butter was rationed.- Yep. - Lard was rationed. Sugar.
0:11:16 > 0:11:19- We used to have the tin of powdered egg...- Yeah.
0:11:19 > 0:11:21..and we used to beat that and put it in the frying pan..
0:11:21 > 0:11:25And then of course we had fried bread with sugar on.
0:11:25 > 0:11:27It tasted like a hot doughnut!
0:11:28 > 0:11:30It was his nan's nostalgic memories of the end of the war
0:11:30 > 0:11:34that inspired Josh to make his street party dessert.
0:11:34 > 0:11:37- This is Nibley Road. Which is not very far from us.- Let's have a look.
0:11:37 > 0:11:38Now, that's a street party.
0:11:38 > 0:11:41And there is Uncle Graham on there, look.
0:11:41 > 0:11:43- What were they eating? - Oh, jelly and blancmange.
0:11:43 > 0:11:46- Jelly and blancmange?- And jam sandwiches.- Jam sandwiches.- Yes.
0:11:46 > 0:11:49I'm thinking of basing my dessert on VE Day.
0:11:49 > 0:11:51That would be really lovely.
0:11:51 > 0:11:53- Don't forget the jam sandwiches. - I won't.
0:11:53 > 0:11:57I've listened to my nan a lot and some of the things she used to eat,
0:11:57 > 0:11:59so I've taken inspiration.
0:11:59 > 0:12:01I'm going out on a celebration based on street parties they had
0:12:01 > 0:12:05at the end of the war, so everybody just finishes on a high.
0:12:09 > 0:12:14- The pressure is still on for ambitious new chef Josh...- BLEEP.
0:12:14 > 0:12:18..who's busy preparing dish number three for his street party themed dessert.
0:12:18 > 0:12:20Fruit scones with pastry cream,
0:12:20 > 0:12:24which go into the oven as his Victoria sponges come out.
0:12:24 > 0:12:27- How are you doing with all your elements?- Getting there. - This is one of five?
0:12:27 > 0:12:29Yeah. I'm feeling confident on this one.
0:12:29 > 0:12:32At the moment, I'm on schedule, so I'm hoping to stay there.
0:12:32 > 0:12:35Josh has really pushed himself with the desserts.
0:12:35 > 0:12:36Has he gone too far?
0:12:36 > 0:12:39Five desserts. The sponge is OK, but what about the rest?
0:12:41 > 0:12:44Across the kitchen, returning contender Emily
0:12:44 > 0:12:46is making poppy seed Remembrance tuiles
0:12:46 > 0:12:48to garnish her street party dessert,
0:12:48 > 0:12:51which she puts in a dehydrator to crisp up before serving.
0:12:51 > 0:12:54She needs top marks to stay in the competition
0:12:54 > 0:12:57and is taking a big risk making brioche lardy cake...
0:12:57 > 0:13:00I might have to cook it off a little bit earlier than I'd like to.
0:13:00 > 0:13:02..as in the heat of the kitchen, the dough could prove
0:13:02 > 0:13:05quicker than usual, ending up dense in the middle.
0:13:05 > 0:13:07Emily is looking a bit worried about her dough,
0:13:07 > 0:13:13but she needs to make sure that she gets that risen because it's a real tricky thing to achieve.
0:13:13 > 0:13:15Emily isn't the only one watching the clock.
0:13:15 > 0:13:19Dominic is making an apple granita to accompany his Victory Trifle
0:13:19 > 0:13:23and, unknown to Emily, accidentally unplugs the dehydrator containing her tuiles
0:13:23 > 0:13:26to blitz up his apples, before moving on to the custard
0:13:26 > 0:13:27for his trifle.
0:13:27 > 0:13:30Another shop-bought ingredient that Sat has concerns about.
0:13:30 > 0:13:33- Can I have a taste?- Yeah, but it's nowhere near ready yet.
0:13:33 > 0:13:36- What have you got to do to make it ready?- I need to cool it down.
0:13:36 > 0:13:38I'll then put it into my trifle. It will set nice and firm.
0:13:38 > 0:13:42- Do you think it's too thick? - No. No, no. It will...
0:13:42 > 0:13:45I promise you, it will be beautiful.
0:13:45 > 0:13:48This guy is a Michelin-starred chef.
0:13:48 > 0:13:51What is he doing making packet custard?
0:13:51 > 0:13:55There's only two points separating Dom and Emily. It had better be good.
0:13:58 > 0:14:01Returning chef Emily can't afford any setbacks.
0:14:01 > 0:14:04She's first to plate up her West Country Street Party.
0:14:04 > 0:14:07But when she goes to check on her poppy seed tuiles,
0:14:07 > 0:14:09there's a problem with the dehydrator.
0:14:09 > 0:14:10- Are you all right? - The dehydrator's off.
0:14:10 > 0:14:12Can I turn the dehydrator back on?
0:14:12 > 0:14:15- Yeah, turn it on.- The dehydrator was off, I'm not sure how long for.
0:14:15 > 0:14:19It probably went off when I did the granita, actually. So, hopefully not long.
0:14:21 > 0:14:25With some of the other dishes, I've let myself down in the execution, so, this time
0:14:25 > 0:14:27I'm really trying to get all those things spot-on.
0:14:27 > 0:14:30With no time to lose, she takes her brioche lardy cakes
0:14:30 > 0:14:32out of the oven ready to start dressing her plate.
0:14:32 > 0:14:35- Lovely. Happy?- I am, actually, yeah.
0:14:37 > 0:14:40But Emily won't know for sure if she's got the proving
0:14:40 > 0:14:42of the dough right until she and Sat taste them.
0:14:42 > 0:14:44- Feeling confident? - Not massively at the moment.
0:14:44 > 0:14:47It's quite late in the game to be trying to pull it back.
0:14:47 > 0:14:48You happy with it?
0:14:48 > 0:14:50The proof's in the pudding.
0:14:52 > 0:14:56Next, she adds blackberry mousse, blackberry jelly cubes
0:14:56 > 0:14:58and her blackberry and buttermilk sorbet.
0:14:58 > 0:15:02I blast chilled these, so they hold by the time we try them.
0:15:02 > 0:15:05Finally, it's on with her poppy seed Remembrance tuiles,
0:15:05 > 0:15:07which may or may not have had enough time to crisp up.
0:15:07 > 0:15:09Emily, how are we getting on?
0:15:09 > 0:15:12I wouldn't say anything yet, because I'll probably drop it
0:15:12 > 0:15:15on my way to the pass. Still a little bit shaky.
0:15:15 > 0:15:16Jelly, ice cream and cake.
0:15:16 > 0:15:18Do you think this is a dish to celebrate?
0:15:18 > 0:15:22I think so, yeah. A classic combination as a little celebration.
0:15:22 > 0:15:23Let's give it a taste.
0:15:27 > 0:15:30So, what's the poppy tuile made from?
0:15:30 > 0:15:32Blackberry puree cooked to a certain temperature,
0:15:32 > 0:15:35then just spread very finely in the dehydrator.
0:15:35 > 0:15:38- Do you think it's dehydrated enough? - Yeah, it's nice and crisp.
0:15:40 > 0:15:43This is a blackberry, poppy seed tuile.
0:15:43 > 0:15:45Mmmm. Bit chewy.
0:15:45 > 0:15:47Tell me about this, would you call it a sorbet or ice cream?
0:15:47 > 0:15:49- A sorbet.- How have you made that?
0:15:49 > 0:15:51Buttermilk and a classic sorbet syrup -
0:15:51 > 0:15:53sugar, water and glucose.
0:15:53 > 0:15:55That ripple going through there, that's nice.
0:15:55 > 0:15:57Absolutely delicious, yeah.
0:15:59 > 0:16:00So, this is the main part of it.
0:16:00 > 0:16:02I'm actually really happy with it.
0:16:02 > 0:16:04It's exactly as it should be - gooey in the middle,
0:16:04 > 0:16:09- saturated in lots of fat and sugar.- Yeah.
0:16:09 > 0:16:12I think Emily was worried about nothing and she's nailed it.
0:16:12 > 0:16:14She was a little bit worried about the under-proving
0:16:14 > 0:16:16but it seems to have worked - lovely.
0:16:16 > 0:16:18Do you think this dish is celebratory?
0:16:18 > 0:16:19For me, it fits the brief.
0:16:21 > 0:16:24Do you think this represents a street party in presentation?
0:16:24 > 0:16:26We've got the mini trestle table, that's quite a good idea.
0:16:26 > 0:16:29Yeah, it's a bit more of a picnic, I'd say.
0:16:29 > 0:16:31I think a few Union Jacks flying around would be nice.
0:16:31 > 0:16:34Emily, do you think you've done enough to go through?
0:16:34 > 0:16:36Let's wait and see what the other guys do.
0:16:39 > 0:16:42I'm feeling quite relieved, actually, that the dessert is done.
0:16:42 > 0:16:46I've given everything now. I felt very happy with what I put up there on the pass.
0:16:49 > 0:16:50- BLEEP- the pans.
0:16:50 > 0:16:54Next to plate up is experienced heavyweight Dominic, with his old-fashioned Victory Trifle.
0:16:54 > 0:16:56Dom, you look very calm.
0:16:56 > 0:16:58- I'm not- BLEEP- calm, I'm all over the shop.
0:16:58 > 0:17:00I don't know why.
0:17:00 > 0:17:04He starts with sherry-soaked, shop-bought sponge fingers
0:17:04 > 0:17:07followed by blackberries and powdered custard.
0:17:07 > 0:17:10Then turns his attention to the sherry syllabub topping,
0:17:10 > 0:17:14but at the very last minute decides to make it again from scratch.
0:17:14 > 0:17:15Did you make that earlier?
0:17:15 > 0:17:18- Yeah, it's too strong with sherry. It needs to be subtle.- Yeah.
0:17:18 > 0:17:21With time slipping away, he enlists the help of Emily.
0:17:21 > 0:17:25Could you grab the granita out of the freezer, please?
0:17:25 > 0:17:28Dominic tops his trifle with the sherry syllabub,
0:17:28 > 0:17:33pistachios, almonds and shop-bought Amaretti biscuits,
0:17:33 > 0:17:35before placing it on a specially-made board
0:17:35 > 0:17:37with a dedication to the people of Caen -
0:17:37 > 0:17:41a French city that was liberated shortly after D-Day -
0:17:41 > 0:17:45adding a glass of French pear cider, apple granita and blackberry jelly.
0:17:47 > 0:17:48Don't drop it, Dom.
0:17:48 > 0:17:51- Voila.- So, what do you think, Chef?
0:17:51 > 0:17:55I really believe that, this time, I've hit the brief.
0:17:55 > 0:17:56Let's go.
0:18:01 > 0:18:02So, talk me through it.
0:18:02 > 0:18:06It's a blackberry trifle - an Anglo-French Victory Trifle.
0:18:06 > 0:18:08I love blackberry and apple.
0:18:08 > 0:18:11And trifle - how English can you get with a trifle?
0:18:11 > 0:18:13Quintessentially British.
0:18:13 > 0:18:16What do you think the nuts and Amaretti biscuits add to the finished dish?
0:18:16 > 0:18:19- Crunch.- He didn't make these Amarettis, did he?
0:18:19 > 0:18:21No.
0:18:21 > 0:18:25So, on the base is sponge fingers, literally soaked in sherry.
0:18:25 > 0:18:27Not too much.
0:18:27 > 0:18:31Sponge fingers. Again, he didn't make those.
0:18:31 > 0:18:33Do you like shop-bought ingredients?
0:18:33 > 0:18:35If I'm going to get a product that I'm happy with
0:18:35 > 0:18:38in the end, then of course.
0:18:38 > 0:18:40Then we have the layer of custard.
0:18:42 > 0:18:45I think the custard's a bit too firm.
0:18:45 > 0:18:46You've got sherry in the base,
0:18:46 > 0:18:49sherry on the top. Do you think there's too much sherry?
0:18:49 > 0:18:52It's a sherry trifle. Granny's not going to be happy if you've not got
0:18:52 > 0:18:54enough sherry in your trifle.
0:18:54 > 0:18:56- And here we have the granita. - I love this.
0:18:56 > 0:19:00I'm very, very happy with the granita.
0:19:00 > 0:19:01That's lovely. Really clean.
0:19:01 > 0:19:02- Really nice.- Cuts through.
0:19:04 > 0:19:08So, it says on the board, "Dedicated to the people of Caen."
0:19:08 > 0:19:09- Do you think this does it?- I hope so.
0:19:09 > 0:19:11The brief was about Normandy and D-Day
0:19:11 > 0:19:14and it was all about the Battle of Caen.
0:19:14 > 0:19:16So, I hope this is my honour to them.
0:19:16 > 0:19:18Out of ten, what would you score yourself?
0:19:18 > 0:19:20I really can't answer this one.
0:19:20 > 0:19:22I need to leave that to you.
0:19:26 > 0:19:29Last to plate up is front man Josh.
0:19:29 > 0:19:31He's going all out with his VE Day dessert.
0:19:31 > 0:19:33The second street party today.
0:19:33 > 0:19:36He's moved onto the fourth of five individual components -
0:19:36 > 0:19:38spiced rice pudding
0:19:38 > 0:19:41with burnt sugar tuiles, which go into the oven to crisp up.
0:19:41 > 0:19:43Josh has a surprise in store for rival Emily.
0:19:43 > 0:19:46Can you give me a hand with um... a box?
0:19:46 > 0:19:50- Is this your secret wild card? - This is my bit of presentation.
0:19:50 > 0:19:52It's quite heavy.
0:19:52 > 0:19:55- Is it going to jump out at me? - No.- Go on, what's in there?
0:19:55 > 0:19:57You're going to laugh because it's similar to what you did.
0:19:57 > 0:19:59Oh, lovely. That's beautiful.
0:19:59 > 0:20:02I like the bunting, as well. I was going to do bunting.
0:20:02 > 0:20:06- It slightly puts my street party... - BLEEP.
0:20:06 > 0:20:09With the clock ticking, Josh sets about finishing his fifth dessert,
0:20:09 > 0:20:12his nan's favourite of jam and beef dripping sandwiches,
0:20:12 > 0:20:16- before returning to the oven to check on his tuiles.- BLEEP.
0:20:16 > 0:20:19- But disaster has struck.- Everything all right, Josh?
0:20:19 > 0:20:21The fan in the oven has just blown my tuiles
0:20:21 > 0:20:24off the tray, so I've got to just start those again.
0:20:27 > 0:20:30- BLEEP.- It's the last thing he needs at this late stage.
0:20:30 > 0:20:35So, he quickly whips up a new batch and gets them into the oven...
0:20:35 > 0:20:38while he tends to his Victoria sponges
0:20:38 > 0:20:41filled with bergamot cream and strawberries
0:20:41 > 0:20:43and places his fruit scones and beef dripping toasties
0:20:43 > 0:20:45on his nan's tea plates...
0:20:45 > 0:20:47- Are you making a cup of tea?- Yeah.
0:20:47 > 0:20:50..along with his strawberry jelly and rose-water panna cotta
0:20:50 > 0:20:53and, in the nick of time, his spiced rice pudding,
0:20:53 > 0:20:57- complete with remade burnt sugar tuiles.- You're quite worried, really?
0:20:58 > 0:21:00Oh, yeah.
0:21:04 > 0:21:07- Wow.- Wow.- He's done it beautifully.
0:21:07 > 0:21:10Let's taste it then, Chef. Let's go.
0:21:10 > 0:21:11- Brilliant.- Well done, Josh.- Cheers.
0:21:16 > 0:21:17So, how would you start?
0:21:17 > 0:21:20- As my nan would, I guess. Pour the tea.- Perfect, let's go.
0:21:22 > 0:21:24I'm not sure where to start, it all looks beautiful.
0:21:24 > 0:21:25You don't want to break it
0:21:25 > 0:21:28- but, at the same time, you want to eat it all.- The rice pudding?
0:21:28 > 0:21:31So, this is chilled, spiced rice pudding.
0:21:31 > 0:21:34Also with this, I've got a bit of custard we can add.
0:21:34 > 0:21:36- The tuile's lovely.- It's just lovely sugar tuile, isn't it?
0:21:36 > 0:21:39- The tuile's lovely, yeah. - Nice and crisp.
0:21:39 > 0:21:41I find the rice a little bit overcooked.
0:21:41 > 0:21:44This is just a simple fruit scone.
0:21:44 > 0:21:46On top of it, I've just made some pastry cream
0:21:46 > 0:21:51and then on top of that, I've got some rhubarb and some gooseberries.
0:21:51 > 0:21:53The scone is delicious.
0:21:53 > 0:21:55I would like clotted cream
0:21:55 > 0:21:57and a bit of strawberry jam on there, myself,
0:21:57 > 0:21:59- but that's traditional.- Yeah.
0:21:59 > 0:22:02So, Victoria sponge cakes.
0:22:02 > 0:22:07What we have here is a classic Victoria sponge cake.
0:22:07 > 0:22:09- Nice light sponge.- Yup. Nice. - Nice strawberry and cream.
0:22:09 > 0:22:11OK, talk me through the sandwich now.
0:22:11 > 0:22:15So, I've made blackcurrant jam, got some beef dripping,
0:22:15 > 0:22:17spread it on the outside of the bread,
0:22:17 > 0:22:21jam in the middle and in a toasted sandwich machine.
0:22:21 > 0:22:23I think it's very fitting with the brief.
0:22:23 > 0:22:27You can't go wrong with a jam sandwich.
0:22:27 > 0:22:29Do you think this represents Britishness?
0:22:29 > 0:22:31When we won the war, everyone had a street party.
0:22:31 > 0:22:34I want to take everybody at that banquet back to that.
0:22:34 > 0:22:37Some of the elements aren't as sharp as they should be.
0:22:37 > 0:22:38Visually, it's amazing.
0:22:46 > 0:22:48- How are we doing?- Good. Good, eh?
0:22:48 > 0:22:49- Tough.- Yeah.
0:22:53 > 0:22:55How are you two feeling?
0:22:55 > 0:22:57- Relieved it's done.- Yeah.
0:23:00 > 0:23:02I don't know what's going to happen next, but what a week.
0:23:02 > 0:23:06It's going to go down to the wire, I reckon.
0:23:14 > 0:23:15It's been a long week.
0:23:15 > 0:23:18But only two of you can go through
0:23:18 > 0:23:21to cook your menus for the judges tomorrow.
0:23:21 > 0:23:24I'm going to start with you, Emily...
0:23:26 > 0:23:30..and your Street Party with blackberry lardy cake,
0:23:30 > 0:23:31jelly and ice cream.
0:23:32 > 0:23:35The lardy cake was delicious.
0:23:35 > 0:23:38The brioche was perfect
0:23:38 > 0:23:41- and really moist.- Thank you.
0:23:41 > 0:23:44I love the sorbet. But...
0:23:47 > 0:23:50..for me, the tuile - there was no bite to it.
0:23:50 > 0:23:53Overall, you need to look at the presentation.
0:23:53 > 0:23:56The idea was there, but didn't go far enough.
0:24:01 > 0:24:03Dom, for your Victory Trifle
0:24:03 > 0:24:07with Granny Smith apple granita and blackberry jelly...
0:24:10 > 0:24:12The trifle was good, solid cooking.
0:24:12 > 0:24:15The syllabub was light as air.
0:24:17 > 0:24:19And the level of sherry was perfect.
0:24:19 > 0:24:20It wasn't too boozy.
0:24:23 > 0:24:26But I was a little surprised to see a chef of your calibre
0:24:26 > 0:24:28using shop-bought ingredients.
0:24:32 > 0:24:36Most of all, unfortunately, this missed the brief.
0:24:37 > 0:24:40For me, this didn't tell a story on the plate.
0:24:41 > 0:24:44Putting a glass of French perry
0:24:44 > 0:24:47on the side of the plate just isn't enough.
0:24:52 > 0:24:55Josh.
0:24:55 > 0:25:00For your VE Day Street Party with five miniature desserts,
0:25:00 > 0:25:03you gave yourself a huge task.
0:25:03 > 0:25:04But...
0:25:06 > 0:25:07..you nailed it.
0:25:09 > 0:25:11The presentation was amazing,
0:25:11 > 0:25:13the Victoria sponge was light and beautiful.
0:25:15 > 0:25:18The jam toastie was delicious.
0:25:18 > 0:25:21The rice pudding was the only weak point.
0:25:21 > 0:25:25The rice was a little under-done.
0:25:25 > 0:25:28But this really was a celebration fit for a street party.
0:25:28 > 0:25:29- Well done.- Thank you.
0:25:32 > 0:25:34So, for the scores.
0:25:38 > 0:25:40With a score of nine for their dessert...
0:25:43 > 0:25:48..giving them the highest score across the week...
0:25:48 > 0:25:49is Josh.
0:25:49 > 0:25:52- For your VE Day...- Well done. - ..Street Party.- Well deserved.
0:25:52 > 0:25:55So, Josh, that means you'll be cooking for the judges tomorrow.
0:25:55 > 0:25:57- Congratulations.- Thank you.
0:25:57 > 0:25:58So, two chefs are left.
0:26:01 > 0:26:05Only one can go through to cook for the judges.
0:26:05 > 0:26:07Emily...
0:26:09 > 0:26:12..for your Street Party,
0:26:12 > 0:26:14I'm giving you...
0:26:14 > 0:26:16- a seven.- Thank you.
0:26:20 > 0:26:23Dom,
0:26:23 > 0:26:26for your Victory Trifle...
0:26:27 > 0:26:30..I'm giving you...
0:26:30 > 0:26:31a five.
0:26:32 > 0:26:35So, that means you've both got 26 points.
0:26:36 > 0:26:40As a draw, the decision falls to me.
0:26:42 > 0:26:45I have to look at your menus across the week and take into account all four dishes.
0:26:48 > 0:26:52Ultimately, who deserves that shot at making it to the banquet?
0:26:53 > 0:26:56I've spent a long time thinking about it,
0:26:56 > 0:26:58but I've come to a decision.
0:27:01 > 0:27:03Going through to the judges...
0:27:10 > 0:27:11- ..is Emily.- Really?
0:27:13 > 0:27:15Well done.
0:27:15 > 0:27:17- Well done.- Congrats, Emily. How do you feel?
0:27:17 > 0:27:21I'm really shocked. Thank you very much, Chef.
0:27:21 > 0:27:23Dom, you've cooked brilliant food
0:27:23 > 0:27:27- this week, but I think you missed the brief.- Yep, I agree.
0:27:27 > 0:27:29Thanks for all the cooking, guys. You did a great job.
0:27:29 > 0:27:31- Thank you.- Thank you very much.
0:27:35 > 0:27:38Emily and Josh will be cooking for the judges tomorrow,
0:27:38 > 0:27:42but Dominic must bow out of the competition.
0:27:42 > 0:27:46I was absolutely convinced I was going home. But obviously I'm absolutely delighted
0:27:46 > 0:27:49and I'm determined to pull it out of the bag for the judges tomorrow.
0:27:49 > 0:27:52Well done, well done. Rock'n'roll.
0:27:52 > 0:27:56I've learnt a lot and if I ever get the opportunity to do this again,
0:27:56 > 0:28:00I'll come back stronger and I'll come back nailing the brief.
0:28:00 > 0:28:01Listen, good on you. Go for it.
0:28:01 > 0:28:03- Knock him off the pedestal that he's on.- BLEEP.
0:28:06 > 0:28:08I'm over the moon. I gave myself a huge task to achieve
0:28:08 > 0:28:12and I thought, I could fall flat on my face here, so I'm relieved that I managed to pull it off.
0:28:12 > 0:28:14Tomorrow, the fight is on...
0:28:14 > 0:28:16Ah! You're trying to kill me!
0:28:16 > 0:28:18Competition, isn't it?
0:28:18 > 0:28:21..as Josh and Emily cook their entire menus again
0:28:21 > 0:28:22for the panel of judges...
0:28:22 > 0:28:24I doff my hat to this one.
0:28:24 > 0:28:28- Does it really deliver on the brief? Just.- It's pub food.
0:28:28 > 0:28:33..but only one chef can go through to the national finals.
0:28:33 > 0:28:34Our winner is...