0:00:02 > 0:00:04This week on Great British Menu,
0:00:04 > 0:00:08three of the Central Region's finest chefs...
0:00:08 > 0:00:10former champion Aktar Islam...
0:00:10 > 0:00:12This is our little war, Aktar.
0:00:12 > 0:00:15Yes, it is and I hope to be just as victorious.
0:00:15 > 0:00:18..Daniel Clifford's protege Mark Poynton...
0:00:18 > 0:00:20For me, cooking's all about taking humble ingredients
0:00:20 > 0:00:22and making them the best you can.
0:00:22 > 0:00:24..and ambitious newcomer Jason Hodnett...
0:00:24 > 0:00:26This dish is humble, super humble.
0:00:26 > 0:00:30..are fighting it out to cook their dishes at a banquet commemorating
0:00:30 > 0:00:34the 70th anniversary of D-Day at London's iconic St Paul's Cathedral.
0:00:37 > 0:00:39Yesterday, after a shaky start,
0:00:39 > 0:00:41Jason triumphed with the highest score of the week...
0:00:41 > 0:00:43I'm going to give you a nine.
0:00:43 > 0:00:46..putting him in second place, one point ahead of Aktar.
0:00:46 > 0:00:48Today, it's the dessert course,
0:00:48 > 0:00:50and the chefs are going all out for their final shot at glory.
0:00:50 > 0:00:53- Serious pressure on your end. - I thrive on pressure, mate,
0:00:53 > 0:00:55- thrive on pressure.- Thrive on pressure!- Bring it on.
0:00:55 > 0:00:58But with only two places available in the judges' chamber...
0:00:58 > 0:01:00Please, please, please, please, please...
0:01:00 > 0:01:02..whose valiant efforts will be rewarded?
0:01:02 > 0:01:04Well, you did push yourself, didn't you?
0:01:04 > 0:01:08That really was the blood, sweat, toil and tears, wasn't it?
0:01:08 > 0:01:09Yeah.
0:01:21 > 0:01:23This year, the chefs are paying tribute to
0:01:23 > 0:01:27the Second World War heroes who fought on D-Day 70 years ago.
0:01:31 > 0:01:34They've been tasked with creating patriotic dishes that
0:01:34 > 0:01:36- tell the story of wartime Britain... - Wow!
0:01:36 > 0:01:38..and have sought inspiration from people in
0:01:38 > 0:01:41their own communities who lived through rationing.
0:01:41 > 0:01:43Just one egg? For a whole cake!
0:01:43 > 0:01:45That's for a whole week, one egg for each person.
0:01:49 > 0:01:52Judging the chefs this week is a former dessert course winner
0:01:52 > 0:01:55and two Michelin star heavyweight Marcus Wareing.
0:01:55 > 0:01:59Back in the days, it was all about steamed puddings and pies
0:01:59 > 0:02:02and cakes, but, obviously, we're looking for a little bit more.
0:02:02 > 0:02:06I want to see precision from start to finish.
0:02:06 > 0:02:08Any one of the three chefs could be leaving today.
0:02:10 > 0:02:12I really need a good result today.
0:02:12 > 0:02:13I want to make it through to the judges.
0:02:13 > 0:02:15I do not want to go home today.
0:02:15 > 0:02:17I'm not going to finish the week on a low. I've got a great dish,
0:02:17 > 0:02:20great story, I'm going to the judges' chamber. It's up to you
0:02:20 > 0:02:23- who's joining me.- Hopefully that's me, high scorer of the week so far,
0:02:23 > 0:02:26hitting nine off Marcus Wareing, so, I hope to carry that on.
0:02:26 > 0:02:29- It's all about today. I'm going to nail it.- Let's prove it.
0:02:32 > 0:02:34First up is Michelin starred Mark Poynton.
0:02:34 > 0:02:37His menu, telling the story of the soldiers' journey to Normandy,
0:02:37 > 0:02:40has given him the lead, but he's yet to hit the top scores
0:02:40 > 0:02:42as Marcus feels he's been playing it safe.
0:02:42 > 0:02:44I'm not happy that Jason's got the highest score
0:02:44 > 0:02:47so far in the competition, but we've still got dessert to go.
0:02:47 > 0:02:50My dessert says everything about the brief.
0:02:50 > 0:02:52It's got lots of textures, lots of flavour.
0:02:52 > 0:02:55For me, technically, it's a very, very hard dish,
0:02:55 > 0:02:57so it's the biggest risk of the week for me.
0:03:02 > 0:03:03What are we going to call this one?
0:03:03 > 0:03:05It's a "Duke Pudding with Tastes of Normandy."
0:03:05 > 0:03:08OK, so tell me about it, what are we going to do?
0:03:08 > 0:03:10So, in continuation of my story, this is when they land in Normandy.
0:03:10 > 0:03:13Duke pudding came round at the turn of the century.
0:03:13 > 0:03:16It's basically a carrot cake, hence the carrots, bulked out with
0:03:16 > 0:03:19stale bread which we rehydrate in water to keep the cake
0:03:19 > 0:03:22nice and moist. With that, we're going to do a carrot cannelloni
0:03:22 > 0:03:25filled with this lovely Calvados and cream cheese mousse.
0:03:25 > 0:03:27I've got some lovely apple juice.
0:03:27 > 0:03:29We're going to bring that right down to a caramel.
0:03:29 > 0:03:31- It adds a lovely, sweet acidity to the dish.- Right.
0:03:31 > 0:03:34We're going to finish that off with Normandy brown butter ice cream.
0:03:34 > 0:03:37This sounds like there is some challenges in there,
0:03:37 > 0:03:39especially with the cannelloni and the ice cream.
0:03:39 > 0:03:41The biggest risk for me is, I'm not a pastry chef.
0:03:41 > 0:03:44I started off in pastry 18 years ago for three years.
0:03:44 > 0:03:46I know the fundamentals, I know the basics.
0:03:46 > 0:03:48Why don't you keep it simple then?
0:03:48 > 0:03:50You don't like simple.
0:03:50 > 0:03:51True.
0:03:53 > 0:03:56Mark, he's made his life difficult. He's got a complicated dessert.
0:03:56 > 0:03:58I just hope he's practised.
0:03:58 > 0:04:01He did say he hasn't done pastry in years, which is not really great.
0:04:01 > 0:04:04I hope Mark can bring the precision to his dish,
0:04:04 > 0:04:07otherwise, it could just be a...just be a mess.
0:04:09 > 0:04:12Next up, and just two points behind Mark in second place is
0:04:12 > 0:04:15ambitious young gun, Jason Hodnett.
0:04:15 > 0:04:17After a slow start, his risky main course paid off,
0:04:17 > 0:04:20with Marcus giving him the highest score of the week.
0:04:20 > 0:04:23When you get a nine off Marcus Wareing, that taste of victory is
0:04:23 > 0:04:28unbelievable, but complacency, like in anything, could kill it instantly.
0:04:28 > 0:04:30I know that I've got belief in this dessert.
0:04:30 > 0:04:33I think it's a great dessert and, hopefully, that will shine through.
0:04:36 > 0:04:39- Hey, Jason.- Morning, Chef.- You got a big score yesterday. You happy?
0:04:39 > 0:04:41- Yeah, ecstatic. - Tell me, what's the name?
0:04:41 > 0:04:43- It's called "Home Sweet Home."- OK.
0:04:43 > 0:04:46It's the end of the war, we're starting to get things back
0:04:46 > 0:04:50- that we're used to, the staples. - What is the centrepiece of it?
0:04:50 > 0:04:54So, I'm making a medal of the 1939 to 1945 George Star that was
0:04:54 > 0:04:56- awarded for bravery. - What's that made out of?
0:04:56 > 0:04:59So, I'm going to make it chocolate, so I'm going to use
0:04:59 > 0:05:01a nice, rich chocolate, then we're going to make a ganache,
0:05:01 > 0:05:04- I'm going to use a different type of chocolate for the ganache.- OK.
0:05:04 > 0:05:06And then we're going to make a sour cherry filling
0:05:06 > 0:05:08that's going to go inside.
0:05:08 > 0:05:12- What's the lavender?- We're going to use that in a honey parfait.
0:05:12 > 0:05:15OK, where's the risk here? What's your fear with this dish?
0:05:15 > 0:05:18This medal has been the bane of my life,
0:05:18 > 0:05:20trying to get this medal to come out
0:05:20 > 0:05:24- and, if it comes out, it's a dream and it looks fantastic.- OK.
0:05:24 > 0:05:25If it doesn't, then it's game over.
0:05:25 > 0:05:27That's a huge gamble you're taking then.
0:05:27 > 0:05:30This is a big boys' game, you have to try and take some risks.
0:05:30 > 0:05:34- OK, well, I wish you the best of luck with that, Jason.- Thanks, Chef.
0:05:34 > 0:05:36Jason, yeah, "Home Sweet Home."
0:05:36 > 0:05:39The most important thing about the medal is the chocolate,
0:05:39 > 0:05:41that has to be absolutely perfect for it to work.
0:05:41 > 0:05:43He said that it's been a problem for him
0:05:43 > 0:05:45ever since he's been practising the dish.
0:05:45 > 0:05:48I hope he's mastered the dish before he sends it to me.
0:05:49 > 0:05:53Last up, and trailing Jason by just one point is returning champion
0:05:53 > 0:05:56Aktar Islam. Having reached the banquet once before,
0:05:56 > 0:05:58he's desperate for another taste of glory.
0:05:58 > 0:06:01I'm determined to make it through to Friday,
0:06:01 > 0:06:03because I don't want to go home.
0:06:03 > 0:06:05It is about doing all I can today to make sure
0:06:05 > 0:06:07I'm cooking for the judges tomorrow.
0:06:09 > 0:06:12Tell me, what is the name of your dessert today?
0:06:12 > 0:06:14- "Victory Is Sweet."- OK.
0:06:14 > 0:06:18- We're using a classic British Queen of Puddings.- OK, yeah.
0:06:18 > 0:06:22So, the pudding itself, it's going to be served warm, set,
0:06:22 > 0:06:25and then we've got a Swiss meringue going on.
0:06:25 > 0:06:29There is going to be some spice in it. Cardamom.
0:06:29 > 0:06:32I think a lot of Indian desserts are sort of milk-based,
0:06:32 > 0:06:34cardamom works really well with it,
0:06:34 > 0:06:37and we're going to do a little fun tribute to Winston Churchill.
0:06:37 > 0:06:40- A little chocolate cigar. - What type of chocolate are we using?
0:06:40 > 0:06:41- This is Manjari.- OK.
0:06:41 > 0:06:43We're going to make a whipping ganache
0:06:43 > 0:06:46and then we're going to put some popping candy in there as well.
0:06:46 > 0:06:48- Right.- So, it's all just a bit of fun, that's all it is.
0:06:48 > 0:06:50What are these?
0:06:50 > 0:06:53It's a Queen of Puddings, so, I'm doing a sugar crown.
0:06:53 > 0:06:55- Are you?- Yeah. - You're not a pastry chef, and
0:06:55 > 0:06:57- you're spinning sugar? - I'm going to do it.
0:06:57 > 0:06:59You do realise how close this is, don't you?
0:06:59 > 0:07:01I do, I do, but I'm taking a big risk here.
0:07:01 > 0:07:04I get the feeling we're about to enter the danger zone!
0:07:06 > 0:07:10But, remember this - any one of you could be going home today.
0:07:10 > 0:07:12- Good luck.- Thank you, Marcus.- Thank you.
0:07:13 > 0:07:16"Victory Is Sweet." Well, we'll soon find out.
0:07:16 > 0:07:19Aktar is attempting to do spun sugar.
0:07:19 > 0:07:22For someone who knows that pastry is the hardest thing
0:07:22 > 0:07:24out of all of the menu,
0:07:24 > 0:07:28to come to Great British Menu and to start spinning sugar...
0:07:29 > 0:07:30..is insane.
0:07:33 > 0:07:36With only three points separating them, the chefs all need to
0:07:36 > 0:07:40score highly today to secure a place in front of the judges tomorrow.
0:07:40 > 0:07:42Aktar's pinning his hopes on a dessert
0:07:42 > 0:07:45inspired by an icon of the war.
0:07:45 > 0:07:48Winston was a big part of the war effort, you know, he led
0:07:48 > 0:07:52the nation into World War II, so I had to actually pay tribute to him.
0:07:52 > 0:07:54- It's iconic, Winston and his cigar. - Exactly.
0:07:54 > 0:07:56You're not going to teach kids bad things, are you,
0:07:56 > 0:07:58with this cigar malarkey?
0:07:58 > 0:08:01No, no, no! It's bad for you. Don't do it!
0:08:03 > 0:08:05To accompany his Churchill tribute,
0:08:05 > 0:08:08Aktar is making a complex sponge sugar crown
0:08:08 > 0:08:11and a modern take on Queen of Puddings using spice to bring
0:08:11 > 0:08:15this classic dessert into the 21st century.
0:08:15 > 0:08:18- What have we got?- It's the custard base for the Queen of Puddings.
0:08:18 > 0:08:21- So, what's in there?- Brioche, which has been crumbed down,
0:08:21 > 0:08:24- and in the custard we've put, with the spices to it.- And the cardamom?
0:08:24 > 0:08:27In Indian puddings, we always use cardamom, yeah.
0:08:27 > 0:08:28A little bit of spice in there.
0:08:29 > 0:08:32Cardamom's going to give it the Aktar touch.
0:08:32 > 0:08:35It's that flavour, it's that spice, but it all boils down to
0:08:35 > 0:08:39the balance and that has to be absolutely perfect for it to work.
0:08:41 > 0:08:44Despite having limited experience as a pastry chef, Mark has
0:08:44 > 0:08:48a lot of different elements to get right on his Normandy Duke pudding.
0:08:48 > 0:08:50Mark's got to make sure that it's perfect,
0:08:50 > 0:08:53because, if it's not perfect, Marcus will pick up on it
0:08:53 > 0:08:56and it's certainly going to be bad news for Mark.
0:08:56 > 0:08:59He's creating a carrot cannelloni filled with cream cheese
0:08:59 > 0:09:03and Calvados foam, and a brown butter ice cream to complement
0:09:03 > 0:09:06his Duke Pudding, a wartime dessert similar to a modern day carrot cake.
0:09:09 > 0:09:10Hiya.
0:09:10 > 0:09:14- Duke pudding.- That's the one.- It's a carrot cake made with stale bread.
0:09:14 > 0:09:16- I've soaked that in water. - In water?! OK.
0:09:16 > 0:09:19- It keeps the cake nice and moist. - Cooking at what temperature?- 180.
0:09:19 > 0:09:21- That's good. OK, good. - Thank you, Marcus.
0:09:22 > 0:09:25Mark's doing the Duke's pudding. It just sounds like a cake to me.
0:09:25 > 0:09:27To get to the final banquet,
0:09:27 > 0:09:30you need to be pushing the boundaries and I'm not 100% sure
0:09:30 > 0:09:32whether he's actually going to be doing that today.
0:09:34 > 0:09:37Ambitious newcomer Jason comes from a family of army chefs and,
0:09:37 > 0:09:41all week, he's used his background to inspire his dishes.
0:09:41 > 0:09:44Today, he's honouring the veterans with his "Home Sweet Home"
0:09:44 > 0:09:47dessert, creating a chocolate World War II medal.
0:09:47 > 0:09:52The 1939 to 1945 star was awarded to personnel who'd completed
0:09:52 > 0:09:55six months service in the Second World War.
0:09:55 > 0:09:57Your dessert sounds like a bit of a risk, Jason.
0:09:57 > 0:09:59- This medal's all about bravery.- OK.
0:09:59 > 0:10:02I think this would be a fantastic thing to get to the banquet
0:10:02 > 0:10:03and give everybody.
0:10:03 > 0:10:05That's very noble.
0:10:08 > 0:10:11Jason is using classic flavour combinations including
0:10:11 > 0:10:13a lavender and honey parfait
0:10:13 > 0:10:16and a sour cherry filling for his risky chocolate ganache medal.
0:10:16 > 0:10:18At what point are we at, Jason? Are these cherries
0:10:18 > 0:10:21- going into that now, are they? - No, I'm going to cool them
0:10:21 > 0:10:23down first, get them nice and cold.
0:10:23 > 0:10:25I'm going to add a little touch of honey as well,
0:10:25 > 0:10:28- just to sweeten them up again.- Is the honey in there now?- No, not yet.
0:10:29 > 0:10:32I came across the fact that, you know, sugar was rationed,
0:10:32 > 0:10:35so honey was the sweetener, so, you know, there's no sugar in this dish.
0:10:35 > 0:10:37Everything is sweetened with honey.
0:10:40 > 0:10:42To find out more about the importance of honey
0:10:42 > 0:10:45during rationing, Jason paid a visit to Brian Goodwin,
0:10:45 > 0:10:48president of the Shropshire Beekeepers' Association,
0:10:48 > 0:10:51whose father was a beekeeper during the war.
0:10:51 > 0:10:54Now, sugar was very difficult to import into this country
0:10:54 > 0:10:58because of the blockades by our enemies, and so the government
0:10:58 > 0:11:00encouraged people to create allotments
0:11:00 > 0:11:04and even public parks were ploughed up and planted with potatoes
0:11:04 > 0:11:07and all sorts of other crops so that the country could be fed,
0:11:07 > 0:11:10and the bee played an important part in that.
0:11:10 > 0:11:13Bees fertilised crops as well as producing much-needed honey.
0:11:13 > 0:11:16To increase production, the government offered
0:11:16 > 0:11:20a £10 sugar incentive per colony to anyone who kept them.
0:11:20 > 0:11:21So, is that now just ready to eat?
0:11:21 > 0:11:23It's ready to be harvested, yes.
0:11:24 > 0:11:27With Brian in possession of a wartime cookbook, it was a chance
0:11:27 > 0:11:31for Jason to see for himself some of the recipes born out of rationing.
0:11:31 > 0:11:35Companies started to produce special cookery books,
0:11:35 > 0:11:39which had got recipes which were designed to use just
0:11:39 > 0:11:42the allocation of food which was given to you during the war.
0:11:42 > 0:11:46- One of them for a honey cake... - Ah-ha!- ..which was quite good fun.
0:11:46 > 0:11:49So, in this recipe, it says, "One large egg." Just one egg...
0:11:49 > 0:11:51- It's fantastic, isn't it? - ..for a whole cake.
0:11:51 > 0:11:53That's for a whole week, one egg for each person.
0:11:53 > 0:11:58A lot of our recipes these days have got 20, 30, 40 ingredients...
0:11:58 > 0:12:01- That's right.- ..and this has got, so far, six.- Yes.
0:12:01 > 0:12:03But, of course, there is an alternative to sugar,
0:12:03 > 0:12:05- and that's honey. - Three spoons of honey.
0:12:08 > 0:12:10So, this has now got to go in the oven. Is that right?
0:12:10 > 0:12:13That's got to go in the oven and it says, "For one hour."
0:12:13 > 0:12:16I'm sure with another ten tablespoons of honey, it would be really nice,
0:12:16 > 0:12:18but that's all they had. What they had was one egg and it was
0:12:18 > 0:12:21the little bit of flour and it was the little bits of things.
0:12:22 > 0:12:25- Ready.- Now, let's taste it. - After you, sir.
0:12:25 > 0:12:28I'm going to try a delicate little slice to start off with.
0:12:30 > 0:12:32That's...pretty disappointing, Brian.
0:12:32 > 0:12:35I don't think I'll put it on the menu any time soon.
0:12:35 > 0:12:36BRIAN LAUGHS
0:12:37 > 0:12:40I wanted to learn something about the product that I'm going to use.
0:12:40 > 0:12:42I always wanted the honey to be the sweetener
0:12:42 > 0:12:43and to do the talking with flavour.
0:12:43 > 0:12:46Trying that cake concerned me slightly, but, I know,
0:12:46 > 0:12:48using the right quality that I can really nail that
0:12:48 > 0:12:50and let the honey do the talking.
0:12:54 > 0:12:57With only a one point lead over Aktar, Jason's adopting
0:12:57 > 0:12:59a dangerous strategy.
0:12:59 > 0:13:02The chocolate for his "Home Sweet Home" medal needs tempering,
0:13:02 > 0:13:05a technique that should ensure a strong glossy finish
0:13:05 > 0:13:09if it's allowed to cool to a precise 28 degrees.
0:13:09 > 0:13:11- Have you tempered this chocolate? - It stands for 27,
0:13:11 > 0:13:15so, you know, it's as close as I'm going to get it in the time.
0:13:15 > 0:13:17I don't really think he's thought his dish through.
0:13:17 > 0:13:19Tempering chocolate in this heat, it's a no-no.
0:13:19 > 0:13:22If that chocolate doesn't turn out, he's going home today.
0:13:24 > 0:13:27Jason's not the only one taking risks.
0:13:27 > 0:13:30With his "Victory Is Sweet" Queen of Puddings, Aktar's attempting
0:13:30 > 0:13:33to transform an English classic into a modern masterpiece
0:13:33 > 0:13:35and he's not taking the easy route.
0:13:35 > 0:13:38So, spinning sugar, that's quite a difficult technique.
0:13:38 > 0:13:39It is, it is.
0:13:39 > 0:13:43His crown is spun from sugar syrup drawn into fine filaments
0:13:43 > 0:13:46that require delicate handling and precision to shape.
0:13:46 > 0:13:48My partner's been a pastry chef for 19 years
0:13:48 > 0:13:51and she still doesn't do that, because it's so high risk.
0:13:51 > 0:13:54- Maybe I'll get a medal from... - From Jason? Maybe.
0:13:54 > 0:13:56I wouldn't count on that, boys. I wouldn't count on that.
0:14:01 > 0:14:04Despite a two point lead, Daniel Clifford's former protege
0:14:04 > 0:14:08Mark has a lot to live up to and can't afford to rest on his laurels.
0:14:08 > 0:14:11A lot of pressure for you, your missus is a pastry chef, Daniel made
0:14:11 > 0:14:14it to the banquet with his dessert, serious pressure on your end.
0:14:14 > 0:14:17- I thrive on pressure, mate, thrive on pressure.- Thrive on pressure!- Bring it on.
0:14:17 > 0:14:18Ooh!
0:14:20 > 0:14:23He's putting his pastry skills to the test, rolling delicate strips
0:14:23 > 0:14:27of carrot cannelloni to hold his cream cheese Calvados foam.
0:14:27 > 0:14:30Did you get some tips off the missus? Did she give you any tips or not?
0:14:30 > 0:14:32- Yeah, don't listen to you. - Anything else?
0:14:32 > 0:14:35- Come home a winner.- Let's see how many you can do properly.
0:14:39 > 0:14:41First to plate up, and in last place,
0:14:41 > 0:14:44is former champion Aktar with his cardamom spiced Queen of Puddings.
0:14:44 > 0:14:46Do you think you've done it?
0:14:46 > 0:14:51I should be OK, but if you hear a scream, that means I've run over...
0:14:51 > 0:14:53He's still working on his technical spun sugar.
0:14:53 > 0:14:55A minute, 30 left. You going to be all right?
0:14:55 > 0:14:57A minute, 30? BLEEP!
0:14:59 > 0:15:03With no time to lose, Aktar quite finishes his crowns and turns his
0:15:03 > 0:15:06attention to his Winston Churchill cigars filled with whipped
0:15:06 > 0:15:07chocolate ganache.
0:15:08 > 0:15:12Next, his pipes meringue onto his cardamom spiced Queen of Puddings...
0:15:14 > 0:15:17..adds strawberry, raspberry and blackberry jam...
0:15:19 > 0:15:20..and blowtorches the top...
0:15:22 > 0:15:26..before adding a quenelle of raspberry sorbet.
0:15:26 > 0:15:29Finally, his crowning glory, spun sugar crowns.
0:15:37 > 0:15:40Well, Aktar, is this your finest culinary hour?
0:15:40 > 0:15:42I'd like to hope so, yes. A bit of bling.
0:15:42 > 0:15:44I grew up in the ghetto, Chef!
0:15:44 > 0:15:46We cover everything in gold.
0:15:47 > 0:15:49OK, let's go and do some tasting.
0:15:53 > 0:15:55That's your nod to Sir Winston.
0:15:55 > 0:15:57I never knew Aktar had it in him
0:15:57 > 0:15:59- with puddings like that. - No, not at all.
0:15:59 > 0:16:01Let's talk about the base itself.
0:16:01 > 0:16:04Breadcrumbs mixed with a custard base, a little bit of cardamom...
0:16:04 > 0:16:08The cardamom's really nice. It gives it a nice, fresh...
0:16:08 > 0:16:10palate cleansing finish.
0:16:10 > 0:16:12Tell me about the consistency of the custard.
0:16:12 > 0:16:15I'm happy with it. I wouldn't want to set it any further than it is.
0:16:15 > 0:16:17To me, it's got the texture of being split.
0:16:17 > 0:16:19I would say that it's been overcooked.
0:16:21 > 0:16:22Let's talk about that texture.
0:16:22 > 0:16:25I'd probably whip it a little bit further.
0:16:26 > 0:16:27I like the cigar.
0:16:27 > 0:16:29It fits the fun element, it fits the brief.
0:16:29 > 0:16:32Pretend you're Winston Churchill chugging on your cigar.
0:16:36 > 0:16:38Do you think the crown's necessary?
0:16:38 > 0:16:41What I wanted to do was have a bit of fun.
0:16:42 > 0:16:44I'll give him credit on the skill.
0:16:44 > 0:16:46To do spun sugar that well is very accomplished.
0:16:47 > 0:16:52It's your final course, so give me a score for this one.
0:16:52 > 0:16:54He's probably looking at a seven, maybe an eight.
0:16:54 > 0:16:55I think seven.
0:16:56 > 0:16:57Seven or eight.
0:16:59 > 0:17:02- Well done, mate. - Thank you.- Happy with that?
0:17:02 > 0:17:04Yeah, I'm happy.
0:17:04 > 0:17:07Do you think the texture on the Queen of Puddings was right?
0:17:07 > 0:17:09That's how I've always had it and, based on that,
0:17:09 > 0:17:11I've presented it to you in that way.
0:17:16 > 0:17:20Michelin starred Mark is next to plate up his Normandy themed
0:17:20 > 0:17:23Duke Pudding, hoping to secure a spot in tomorrow's regional final.
0:17:25 > 0:17:27He's gone the extra mile for his presentation,
0:17:27 > 0:17:30with a box filled with sand from Normandy.
0:17:31 > 0:17:34He starts with a smear of apple caramel, then carefully
0:17:34 > 0:17:38slices his Duke pudding made with carrots and stale bread...
0:17:40 > 0:17:42..adds beurre noisette powder...
0:17:44 > 0:17:45..pickled apple cubes...
0:17:46 > 0:17:48..and dots of carrot puree.
0:17:49 > 0:17:52Do you think this is your ticket to the judging chamber?
0:17:52 > 0:17:56I've built up quite a nice lead over the last three courses, boys.
0:17:56 > 0:17:58I don't particularly want to lose it at this point.
0:17:58 > 0:18:02Finally, it's on with brown butter ice cream and his fiddly
0:18:02 > 0:18:05carrot cannelloni filled with cream cheese and Calvados foam.
0:18:07 > 0:18:09This for me...
0:18:09 > 0:18:10is the perfect ending.
0:18:11 > 0:18:13Interesting presentation.
0:18:13 > 0:18:16For me, this sings of D-Day,
0:18:16 > 0:18:18you've got Normandy sand in the bottom,
0:18:18 > 0:18:21and you've got a nice traditional English Duke's pudding.
0:18:21 > 0:18:24- Now, without any delay, let's go and try it.- Yes.
0:18:30 > 0:18:32Tell me about the consistency of the cake.
0:18:32 > 0:18:34Any carrot cake always a bit stodgy,
0:18:34 > 0:18:38but adding the stale bread which we soak in cold water keeps it moist.
0:18:39 > 0:18:42The pudding's got quite a light texture.
0:18:42 > 0:18:44It doesn't really hit me with any main flavour.
0:18:45 > 0:18:47The smoothness of the ice cream...
0:18:47 > 0:18:50Any ice cream's lovely. You get the brown butter, you get the nuttiness.
0:18:50 > 0:18:52It is a little salty for me.
0:18:52 > 0:18:54I perhaps would have used unsalted butter,
0:18:54 > 0:18:56I don't know whether he did, maybe I'm wrong.
0:18:56 > 0:18:59Let's talk about the consistency inside the cannelloni.
0:18:59 > 0:19:00I'm happy with the foam.
0:19:00 > 0:19:03The foam inside, I don't think...
0:19:03 > 0:19:05it worked with everything else.
0:19:05 > 0:19:07Tell me about the caramel.
0:19:07 > 0:19:08It is just pure apple juice.
0:19:08 > 0:19:11It's just reduced down to that caramel consistency.
0:19:12 > 0:19:14That's actually quite pleasant. That's quite sharp.
0:19:14 > 0:19:17Right, we can now, we've almost cleared away the dessert
0:19:17 > 0:19:19and the date underneath...
0:19:19 > 0:19:23The date 6th of the 6th, 1944 was D-Day.
0:19:23 > 0:19:25And the sand you said it was from Normandy, the beach?
0:19:25 > 0:19:26From Normandy beach, yeah.
0:19:26 > 0:19:28I think the presentation is beautiful, I think
0:19:28 > 0:19:30it's poignant and it's meaningful.
0:19:32 > 0:19:35Right, my last question. Give me a score.
0:19:35 > 0:19:37I'd like to stay consistent with an eight.
0:19:37 > 0:19:38OK.
0:19:40 > 0:19:42- Welcome back.- Yeah. - How'd it go?- It was all right.
0:19:42 > 0:19:45- What did you guys think?- I enjoyed, you know, various elements.
0:19:45 > 0:19:47A couple of elements, I thought,
0:19:47 > 0:19:48could have been done a little bit better.
0:19:48 > 0:19:51I thought the whole thing came together very well.
0:19:51 > 0:19:53- The thought process was very clever. - Thank you. Good.
0:19:54 > 0:19:58It's the moment of truth for Jason and failing to temper his chocolate
0:19:58 > 0:20:00properly has brought him to his knees.
0:20:02 > 0:20:06He's having trouble turning out his World War II inspired medals.
0:20:06 > 0:20:08It's extremely tense in the kitchen at the moment.
0:20:08 > 0:20:09Jason's having some real struggles
0:20:09 > 0:20:11getting his medals out of the moulds.
0:20:11 > 0:20:14Please, please, please, please, please, please, please...
0:20:14 > 0:20:16It's not a position I'd like to be in, especially
0:20:16 > 0:20:17when I'm due at The Pass.
0:20:19 > 0:20:20Seriously intense.
0:20:22 > 0:20:25I think Jason is just about to crumble.
0:20:25 > 0:20:27It doesn't look good for him.
0:20:31 > 0:20:33This first attempt is a disaster...
0:20:33 > 0:20:35Anything we can do, Jason?
0:20:35 > 0:20:38..and his only option is to sacrifice the moulds and cut out
0:20:38 > 0:20:42the rest of the medals, enlisting the help of competitor Mark.
0:20:42 > 0:20:44BLEEP! Get out in one.
0:20:44 > 0:20:46Come on, come on, come on.
0:20:46 > 0:20:49- Jason...- I'll be on The Pass in one minute, Chef,
0:20:49 > 0:20:50hell or high water.
0:20:50 > 0:20:53Come on, come on, come on.
0:20:53 > 0:20:55He finally releases a second medal,
0:20:55 > 0:20:58but, with the chocolate not tempered, the surface has cracked.
0:21:00 > 0:21:01Unfortunately for Jason,
0:21:01 > 0:21:03his spares are broken too.
0:21:03 > 0:21:04HE SIGHS
0:21:04 > 0:21:08With none of them perfect, he's forced to serve the damaged medals.
0:21:09 > 0:21:12He places them on a bed of lavender and honey parfait.
0:21:13 > 0:21:16and finishes with a ribbon on the presentation box.
0:21:18 > 0:21:20- Well done, buddy.- Well done.
0:21:24 > 0:21:25Well, you did push yourself, didn't you?
0:21:25 > 0:21:28That really was the blood, sweat, toil and tears, wasn't it?
0:21:28 > 0:21:30Yeah.
0:21:30 > 0:21:32At least I know one thing. There's passion in there.
0:21:32 > 0:21:34That's for sure.
0:21:34 > 0:21:35- Shall we have a look?- Yeah.
0:21:41 > 0:21:44OK, Jason, I think about now we're going to have to go
0:21:44 > 0:21:46and taste it, OK? Come on, let's go.
0:21:47 > 0:21:49- Well done, Jason.- Well done.
0:21:54 > 0:21:56Stand up. You're still in it, OK?
0:21:57 > 0:22:00The poor kid. He's been so brave and courageous.
0:22:00 > 0:22:01He's put everything into that.
0:22:07 > 0:22:09Take the presentation out of the equation.
0:22:09 > 0:22:11Tell me about the cracking of it when you go through.
0:22:11 > 0:22:13I think it cracks OK.
0:22:13 > 0:22:15It hasn't got that crisp crunch, has it?
0:22:15 > 0:22:17No, he hasn't got the temperatures right.
0:22:17 > 0:22:20It's going to stick and it's going to go soft.
0:22:20 > 0:22:23Let's talk about the flavour of the cherry in the centre.
0:22:23 > 0:22:25You get enough sour through.
0:22:25 > 0:22:28- The sour cherry's lovely. - It's popping away.
0:22:28 > 0:22:30There's some popping candy in there.
0:22:30 > 0:22:31So, this is the lavender and honey.
0:22:31 > 0:22:33I think there's enough honey in there.
0:22:33 > 0:22:37I get a subtle lavender, which is all I wanted.
0:22:37 > 0:22:39It's just a light whipped mousse.
0:22:39 > 0:22:42I'm not getting the honey, I'm not getting the lavender.
0:22:42 > 0:22:44So, now we've got to the end of it,
0:22:44 > 0:22:47- it's all really about presentation for you, isn't it?- Done right...
0:22:49 > 0:22:51..I know that can be what it should be.
0:22:53 > 0:22:55That's cooking.
0:22:55 > 0:22:56I know.
0:22:56 > 0:22:58If he's have pulled it off, I think that might
0:22:58 > 0:23:00have been Marcus's ten for the week.
0:23:00 > 0:23:04It's a dream for every veteran to be presented with your medal.
0:23:04 > 0:23:05It totally nails the brief.
0:23:06 > 0:23:08OK. I'd like you to mark it, Jason.
0:23:10 > 0:23:12With my eyes open?
0:23:12 > 0:23:14- Hmm.- Four. With my eyes closed, a seven.
0:23:25 > 0:23:27It's always a tough one, pudding.
0:23:27 > 0:23:31I gave that absolutely everything,
0:23:31 > 0:23:32150%.
0:23:34 > 0:23:38All I can hope, I suppose, is that Marcus sees that
0:23:38 > 0:23:41that dish was... It's got so much potential, in my eyes, you know.
0:23:41 > 0:23:42It could be...
0:23:43 > 0:23:44..a banquet-worthy dish.
0:23:47 > 0:23:49Good luck, guys.
0:23:49 > 0:23:50And you.
0:23:56 > 0:23:58- Evening, guys.- Marcus.- Marcus.
0:23:58 > 0:24:00Only two of you can go through to the judges.
0:24:03 > 0:24:06Aktar, for your "Victory Is Sweet" Queen of Pudding
0:24:06 > 0:24:09with chocolate and praline tuile,
0:24:09 > 0:24:11I think you hit the brief.
0:24:11 > 0:24:14I thought the balance of flavour with the Queen of Pudding was good.
0:24:14 > 0:24:16The crown was not my taste...
0:24:16 > 0:24:19but I thought the skill and the making of it was excellent.
0:24:21 > 0:24:24I thought that the chocolate cigar was a fantastic idea
0:24:24 > 0:24:26and a great nod to Sir Winston Churchill.
0:24:26 > 0:24:28Thank you, Chef.
0:24:28 > 0:24:29But...
0:24:30 > 0:24:33..I was really looking forward to the cardamom flavour
0:24:33 > 0:24:35because I really like it. I just didn't think it was enough.
0:24:35 > 0:24:37I thought it would have come through a bit more.
0:24:39 > 0:24:41I'm not so sure about the texture
0:24:41 > 0:24:42of the pudding.
0:24:42 > 0:24:44I suppose the question I was going to ask you,
0:24:44 > 0:24:46do you think you could do this on a large scale, though?
0:24:52 > 0:24:55Mark, your "Taste Of Normandy" Duke pudding
0:24:55 > 0:24:57with brown butter ice cream...
0:24:57 > 0:24:59a great idea and a real nod to Normandy.
0:25:00 > 0:25:02I thought you got the cake flavour beautiful
0:25:02 > 0:25:04and I really liked the butter ice cream as well.
0:25:04 > 0:25:05You know, very smooth.
0:25:07 > 0:25:08A few things...
0:25:09 > 0:25:14I thought that the Calvados and cream cheese in the cannelloni
0:25:14 > 0:25:15for me lacked flavour.
0:25:15 > 0:25:18I know I've been saying all the way through
0:25:18 > 0:25:20that you've been playing it safe.
0:25:20 > 0:25:23I suppose the question is, how safe was it?
0:25:25 > 0:25:27Jason.
0:25:27 > 0:25:30For your "Home Sweet Home" of chocolate medal with honey
0:25:30 > 0:25:33and lavender parfait,
0:25:33 > 0:25:36I thought the idea of the medal was very, very, very clever.
0:25:36 > 0:25:40You couldn't think of anything better at the end of a banquet.
0:25:43 > 0:25:46I love lavender and honey as a combination,
0:25:46 > 0:25:48I really think those two flavours do work.
0:25:50 > 0:25:51But...
0:25:52 > 0:25:55..I thought that the ganache itself was too heavy.
0:25:56 > 0:25:59Because of the thickness of the chocolate,
0:25:59 > 0:26:02the whole thing became too rich to eat, something that you'd feel
0:26:02 > 0:26:04very sickly as you started to get towards the end.
0:26:05 > 0:26:08And, of course, I don't need to tell you this,
0:26:08 > 0:26:10the cracking of the chocolate.
0:26:15 > 0:26:17OK.
0:26:18 > 0:26:20The scores.
0:26:21 > 0:26:23With a score of eight,
0:26:23 > 0:26:27giving that chef the highest mark of the week...
0:26:30 > 0:26:32..that's you, Mark. Well done. Congratulations.
0:26:32 > 0:26:34Thank you.
0:26:34 > 0:26:37- You deserve that, totally. - Thank you.- Well done.
0:26:37 > 0:26:39OK, the final two.
0:26:43 > 0:26:46Jason, the mark I'm going to give you...
0:26:49 > 0:26:50..is a five.
0:26:54 > 0:26:55Aktar...
0:26:57 > 0:26:59..the mark that I'm going to give you...
0:27:02 > 0:27:03..is an eight.
0:27:04 > 0:27:08- Well done.- Thank you very much. - Congratulations.- Thank you.
0:27:08 > 0:27:12- Well done.- Aktar, you're going through. Well done.
0:27:12 > 0:27:14Thank you very much for showing that confidence in me.
0:27:14 > 0:27:17Commiserations, Jason. That dessert broke my heart, I must say,
0:27:17 > 0:27:21and I know it certainly broke yours. Two of you are going through.
0:27:21 > 0:27:24I wish you both the best of luck and I would really love to see
0:27:24 > 0:27:27one of your dishes on the Great British Menu final.
0:27:27 > 0:27:29- Thanks, Chef.- Thanks.- Thank you.
0:27:31 > 0:27:33Mark and Aktar will cook for the judges tomorrow
0:27:33 > 0:27:36but Jason must leave the competition.
0:27:36 > 0:27:39From a high of nine to going out now with a five for the dessert,
0:27:39 > 0:27:40that's devastating.
0:27:40 > 0:27:43Like I said to you at the start of the week, it is going to be
0:27:43 > 0:27:46the toughest thing you've ever done in your life.
0:27:46 > 0:27:50I'm going to make sure that British bulldog spirit comes through
0:27:50 > 0:27:52and I'm going to go all the way to the banquet.
0:27:52 > 0:27:54After the research and homework I've done,
0:27:54 > 0:27:57I believe I deserve to win and get through to the banquet
0:27:57 > 0:28:00because I think I've nailed the brief, so, yeah, I'm very happy.
0:28:00 > 0:28:01- Well done, boys.- Well done, man.
0:28:04 > 0:28:06Tomorrow, Aktar and Mark go head-to-head...
0:28:06 > 0:28:08This is our little war, Aktar.
0:28:08 > 0:28:11Yes, it is, and I hope to be just as victorious.
0:28:11 > 0:28:14..cooking their four courses again for the judges.
0:28:14 > 0:28:15I love this pudding.
0:28:15 > 0:28:17Fantastic! Absolutely wonderful.
0:28:17 > 0:28:20It does not look delicious, it does not look pretty.
0:28:20 > 0:28:23But only one can go through to the national finals.
0:28:23 > 0:28:24The winner is...