0:00:03 > 0:00:08This week on Great British Menu, three of Scotland's finest chefs.
0:00:08 > 0:00:10Two Michelin-starred Stevie McLaughlin...
0:00:10 > 0:00:13You've got a little trick up your sleeve, have you, Stevie?
0:00:13 > 0:00:16- Little trick.- ..experienced Jacqueline O'Donnell...
0:00:16 > 0:00:18My dish is the spirit of British people.
0:00:18 > 0:00:22- ..and unconventional Neil Rankin... - Nailing the brief!
0:00:22 > 0:00:24That's got me a little bit worried.
0:00:24 > 0:00:27..are battling it out to get their dishes to a banquet commemorating
0:00:27 > 0:00:30the 70th anniversary of D-Day at St Paul's,
0:00:30 > 0:00:33an iconic bastion of British wartime resilience.
0:00:36 > 0:00:39Yesterday's main course saw Jacqueline lose her lead...
0:00:39 > 0:00:41That was tough. I really struggled at the end.
0:00:42 > 0:00:46- ..and it was Stevie who triumphed. - You're my first ever ten.
0:00:46 > 0:00:47BLEEP
0:00:47 > 0:00:49Took the words right out of my mouth.
0:00:50 > 0:00:52Today, it's the dessert course...
0:00:53 > 0:00:54BLEEP
0:00:54 > 0:00:56..and it's a battle to get to the judges' chamber...
0:00:56 > 0:01:00- Little bit stressed.- I swear there's going to be a fight in this kitchen.
0:01:00 > 0:01:04..as only two chefs will cook again tomorrow.
0:01:04 > 0:01:07I don't want you to come anywhere near me. Thank you so much.
0:01:07 > 0:01:08She's nice, huh?
0:01:23 > 0:01:26This year, the chefs are paying tribute to those who
0:01:26 > 0:01:28fought on D-Day 70 years ago.
0:01:30 > 0:01:32They've been tasked with creating dishes which evoke
0:01:32 > 0:01:36the unbreakable spirit that helped win World War II...
0:01:36 > 0:01:39Makes me proud to serve that and proud to be British.
0:01:39 > 0:01:43..and have been inspired by wartime memories to create their menus.
0:01:43 > 0:01:46We went into the Blitz. There were all these terrible...
0:01:46 > 0:01:48You've never seen it before.
0:01:52 > 0:01:55Judging the chefs this week is a formidable
0:01:55 > 0:01:58veteran of the competition - Jeremy Lee.
0:01:58 > 0:02:01This will be the course that will decide who goes through to the
0:02:01 > 0:02:02judges on Friday
0:02:02 > 0:02:08and who does not, which means one of our brethren has to leave us.
0:02:08 > 0:02:11I might be two points ahead but I'm going to still keep pushing forward.
0:02:11 > 0:02:13I actually feel my dessert's stronger than my main course.
0:02:13 > 0:02:17- You didn't say that yesterday. - Well, I'm pretty confident.
0:02:17 > 0:02:19I'm, you know, trained in pastry. This might be my course.
0:02:19 > 0:02:21I want to be in the judges' chamber, too,
0:02:21 > 0:02:24so I think another battle awaits.
0:02:28 > 0:02:32First up, in joint second place, is unconventional chef Neil Rankin.
0:02:32 > 0:02:36His modern menu, celebrating the spoils of World War II,
0:02:36 > 0:02:37has seen some high scores,
0:02:37 > 0:02:41but he's lost points for not telling a clear story on a plate.
0:02:41 > 0:02:44My dessert, fully on the money, you can't not read the story
0:02:44 > 0:02:47out of this one, so let's hope it comes across.
0:02:49 > 0:02:52There he is, the bold lad! How are you this morning, Neil?
0:02:52 > 0:02:55- Good, thank you, Jeremy. - I'm very pleased to hear it.
0:02:55 > 0:02:58So this is called Tea, Toast and Marmalade.
0:02:58 > 0:02:59So breakfast becomes pudding, eh?
0:02:59 > 0:03:03- Breakfast becomes pudding but the main focus here is tea.- Ah.
0:03:03 > 0:03:05Tea was a big morality booster during the war.
0:03:05 > 0:03:08- So it has to be part of this banquet. - Aha!
0:03:08 > 0:03:09This is named Royal Air Force Blend
0:03:09 > 0:03:14but it's a blend of many teas that were around in those days.
0:03:14 > 0:03:16What we're going to do is we're going to make a sabayon out of this.
0:03:16 > 0:03:19We're going to then top that with some marmalade to give it that
0:03:19 > 0:03:21sort of breakfast feel when you eat it.
0:03:21 > 0:03:23And then, you've got a kouign-amann cake,
0:03:23 > 0:03:25which is basically a puff pastry that's
0:03:25 > 0:03:28got yeast in it so it rises.
0:03:28 > 0:03:30I'm infusing it with some bergamot,
0:03:30 > 0:03:33which gives it the flavour of Earl Grey.
0:03:33 > 0:03:38- And we're going to burn some bread. - Burn bread?- Burn the bread.
0:03:38 > 0:03:42- Are we talking black toast? - Just the right side of black.- Brave.
0:03:42 > 0:03:43Brave indeed!
0:03:45 > 0:03:48Neil's Tea, Toast and Marmalade...
0:03:48 > 0:03:50I'm going to be interested to see what he does with those
0:03:50 > 0:03:55ingredients to make a pudding, but I hope he makes the story more clear.
0:03:56 > 0:04:01Next up and level-pegging with Neil is experienced Jacqueline O'Donnell
0:04:01 > 0:04:04who has so far hit the brief with modern takes on old-fashioned
0:04:04 > 0:04:08dishes. But balancing flavours and her seasoning have let her down.
0:04:09 > 0:04:16My dish is telling another emotional story and it tastes great!
0:04:18 > 0:04:21Nice to see you again, Jac. What are you going to cook for us today?
0:04:21 > 0:04:25My dish is named Candle of Remembrance
0:04:25 > 0:04:30and my inspiration is to remember those who didn't come home.
0:04:30 > 0:04:34It's basically a candle that I will build up with a lemon
0:04:34 > 0:04:41- and ginger trifle inside.- Our trifle. - And we get to light it.- Oh, wow.
0:04:41 > 0:04:43So there will be a wick?
0:04:44 > 0:04:48So I'm going to be making the candle from white chocolate
0:04:48 > 0:04:55and inside, we have dark brown sugar, we have ground cloves,
0:04:55 > 0:04:58cinnamon and we have ginger, fresh ginger.
0:04:58 > 0:05:01And to keep that sticky, I have some treacle,
0:05:01 > 0:05:04and that's going to make my gingerbread.
0:05:04 > 0:05:07And I'm going to use the lemons to make lemon
0:05:07 > 0:05:12parfait for the base of the candle and also a lemon curd.
0:05:12 > 0:05:17- And then, I'm going to make a ginger wine jelly.- Ooh!
0:05:17 > 0:05:19I love ginger wine jelly!
0:05:19 > 0:05:21So Neil, you're both in second place
0:05:21 > 0:05:25and someone isn't going through to tomorrow.
0:05:25 > 0:05:29- How are you both feeling about that? - I'm feeling confident in my dish.
0:05:29 > 0:05:33Obviously, after hearing that, I think she's nailed the brief again!
0:05:33 > 0:05:36The Candle of Remembrance is going to be a construction
0:05:36 > 0:05:39out of white chocolate with lemon and ginger.
0:05:39 > 0:05:41Jac has chosen quite an emotional journey
0:05:41 > 0:05:44with her pudding and so, it would be
0:05:44 > 0:05:47a grave misfortune should anything go wrong with this dessert.
0:05:49 > 0:05:52Last up and two points ahead is classical heavyweight
0:05:52 > 0:05:53Stevie McLaughlin.
0:05:53 > 0:05:56After a slow start to the week, he leapt into the lead yesterday
0:05:56 > 0:06:00- when he scored a perfect ten. - Judges' chamber's not far away now.
0:06:00 > 0:06:04It's just round the corner. But I've still got a stiff fight on my hands.
0:06:06 > 0:06:09Nice to see you. Well done after that epic main course.
0:06:09 > 0:06:12Are you going to keep that momentum up with your pudding?
0:06:12 > 0:06:14Yeah, absolutely. This one's a good 'un.
0:06:14 > 0:06:16My dessert's called V for Victory,
0:06:16 > 0:06:21- so it's a tribute to Sir Winston Churchill.- Ah, the great man himself!
0:06:21 > 0:06:26- Yup. So we're making a dark chocolate cigar.- A chocolate cigar.
0:06:26 > 0:06:29Well, I'm sure it's going to taste a lot better than the real thing!
0:06:29 > 0:06:33So we're going to do a dark chocolate caramel with dark chocolate,
0:06:33 > 0:06:35some eggs and cream.
0:06:35 > 0:06:37We've got some freeze-dried raspberries,
0:06:37 > 0:06:41- which would give the effect of being smoked or lit.- Oh, wow.
0:06:41 > 0:06:45And also, we're going to do a vanilla parfait in the shape of his V
0:06:45 > 0:06:51- for Victory sign.- Oh.- And then cover that with a shiny chocolate glaze.
0:06:51 > 0:06:54- Oh, wow. Are you giving yourself a lot of work again?- Yes.
0:06:54 > 0:06:56HE LAUGHS
0:06:56 > 0:06:57How do you feel about this one, Jac?
0:06:57 > 0:06:59Think that sounds pretty good.
0:06:59 > 0:07:02There's a few toys that I've seen Stevie unpack from his box.
0:07:02 > 0:07:05I hope that doesn't give him the edge.
0:07:05 > 0:07:06It sounds delicious.
0:07:06 > 0:07:10He pulled out a ten yesterday, so let's see what he can do.
0:07:10 > 0:07:12- Any worries?- Yeah.
0:07:12 > 0:07:13THEY LAUGH
0:07:13 > 0:07:15- Plenty!- Honest as the day is long!
0:07:18 > 0:07:19Stevie's V for Victory...
0:07:19 > 0:07:22I think, once again, he's going for a showstopper.
0:07:22 > 0:07:24Stevie's proved himself to be a real stealth bomber,
0:07:24 > 0:07:27so I'll be interested to see what he pulls out the hat with this one.
0:07:33 > 0:07:36Neil and Jacqueline are under no illusion that their double
0:07:36 > 0:07:39Michelin-starred rival is the one to watch.
0:07:39 > 0:07:43Stevie said earlier that his dessert was stronger than his main.
0:07:43 > 0:07:47He got a ten for his main. Does that make you a teensy bit nervous?
0:07:47 > 0:07:50Slightly on edge, shall we say?
0:07:51 > 0:07:55But Stevie knows his competitors could be at an advantage today.
0:07:55 > 0:07:57You guys are both trained pastry chefs, right?
0:07:57 > 0:08:00Yeah, I've done a wee bit of pastry before.
0:08:00 > 0:08:04- Are you pastry orientated?- Yeah. - Strong pastry?- Well, strong-ish.
0:08:04 > 0:08:08I was popped into pastry because that's where the woman gets sent.
0:08:10 > 0:08:12Stevie's trying to make out that he's not good at desserts
0:08:12 > 0:08:15but he's head chef of a two Michelin-starred kitchen!
0:08:15 > 0:08:17He's had to do desserts before at a very high level,
0:08:17 > 0:08:20so I am worried about what he's going to put forward.
0:08:26 > 0:08:29Stevie's final push to get to the judges is a tribute to
0:08:29 > 0:08:33Sir Winston Churchill's V for Victory hand sign and signature
0:08:33 > 0:08:37cigar, which he's recreating with a bitter dark chocolate cream.
0:08:38 > 0:08:41- Am I allowed to take a wee spoonful of this, Stevie?- You certainly can.
0:08:41 > 0:08:44- Help yourself.- How's it going? All to plan?- Yeah.
0:08:44 > 0:08:46Just need to get this in the freezer.
0:08:48 > 0:08:49Mm!
0:08:49 > 0:08:53There is an interesting taste now for less sugar in desserts,
0:08:53 > 0:08:56generally, and so, using a very bitter chocolate to make
0:08:56 > 0:09:00the cigar is bang on trend, I think, as they like to call it these days.
0:09:00 > 0:09:02Looks like a mighty Cohiba!
0:09:03 > 0:09:04It's British.
0:09:06 > 0:09:07British issue.
0:09:09 > 0:09:12Also desperate to get through to the judges' chamber is
0:09:12 > 0:09:14experienced chef Jacqueline,
0:09:14 > 0:09:16who's once again pushing her culinary boundaries with
0:09:16 > 0:09:20a technical white chocolate remembrance candle filled with
0:09:20 > 0:09:23lemon and ginger layers, which she starts with a base of lemon parfait.
0:09:26 > 0:09:28- Looks like an exciting point.- Scram!
0:09:30 > 0:09:32I swear there's going to be a fight in this kitchen.
0:09:35 > 0:09:39I'm really happy with the candles but I must make sure that that
0:09:39 > 0:09:41parfait sets, otherwise it won't work.
0:09:46 > 0:09:49Jacqueline's level-pegging with unconventional chef Neil...
0:09:50 > 0:09:52BLEEP
0:09:52 > 0:09:53None of my crockery, thank God!
0:09:53 > 0:09:56..who's hoping his modern spin on the classic breakfast tea,
0:09:56 > 0:10:00toast and marmalade will land him a place in tomorrow's regional final.
0:10:03 > 0:10:06- What type of pastry's this?- This is kouign-amann.- Never heard of that.
0:10:06 > 0:10:09No, it's a yeast-based puff pastry.
0:10:09 > 0:10:11It's supposed to be very hard to make.
0:10:11 > 0:10:15- Are you not a bit of a chance, then? - Yes, but if you don't take a chance,
0:10:15 > 0:10:17- what are you doing here?- Yeah.
0:10:17 > 0:10:19I've got to get everything perfect today.
0:10:19 > 0:10:21This is really important, that I get past Jac.
0:10:21 > 0:10:23Everything rides on this course.
0:10:24 > 0:10:27In an attempt to tell a story on a plate and secure a place in
0:10:27 > 0:10:32front of the judges, Neil's sourced a wartime-inspired ingredient.
0:10:32 > 0:10:34So, I got a special World War II tea.
0:10:34 > 0:10:37It was designed specifically for the way it was back then.
0:10:37 > 0:10:41It sounds like he's on brief for this one, Stevie. What do you think?
0:10:41 > 0:10:43- He's got me a bit worried. - Nailing the brief.
0:10:46 > 0:10:50To find out more about the wartime significance of his key
0:10:50 > 0:10:55dessert ingredient, Neil met up with tea expert Henrietta Lovell.
0:10:55 > 0:10:58So, why was tea so important during the war?
0:10:58 > 0:11:01There were U-boats all around our tiny country,
0:11:01 > 0:11:03and it was difficult to get things in and out.
0:11:03 > 0:11:05The Government thought tea was so important to morale,
0:11:05 > 0:11:07they'd better take over supply.
0:11:07 > 0:11:09It's fortifying in times of national peril.
0:11:09 > 0:11:12On the beaches of the Second World War, tea was the thing that
0:11:12 > 0:11:14kept you going.
0:11:14 > 0:11:17A few years ago, to raise money for charity, Henrietta created
0:11:17 > 0:11:21a special Battle of Britain blend for the Royal Air Force.
0:11:21 > 0:11:23It's exactly what would have been,
0:11:23 > 0:11:25a sort of old-school English breakfast tea.
0:11:25 > 0:11:26It's got that deep,
0:11:26 > 0:11:30comforting flavour that we're looking for in an English breakfast.
0:11:30 > 0:11:34That's beautiful. Think that would go perfectly with my dessert.
0:11:35 > 0:11:38During the Blitz of 1940-1941,
0:11:38 > 0:11:41when London was subjected to eight solid months of bombing,
0:11:41 > 0:11:44the nation's morale-booster became all the more essential.
0:11:44 > 0:11:47There were tea wagons all through the city.
0:11:47 > 0:11:50Volunteers would go out in the middle of the Blitz
0:11:50 > 0:11:53with bombs dropping and the whole place flattened,
0:11:53 > 0:11:55taking tea to people who really need it.
0:11:57 > 0:12:01One of those volunteers was Joe Renshaw, who remembers just
0:12:01 > 0:12:06how vital a warm cup of tea was during some of Britain's darkest days.
0:12:06 > 0:12:11We went into the Blitz area where the docks were destroyed,
0:12:11 > 0:12:15terrible sight, you'd never seen it before, all these houses destroyed.
0:12:15 > 0:12:19And of course, the canteens that we had on the railway stations,
0:12:19 > 0:12:24like at Waterloo station, they ran out of tea and sugar,
0:12:24 > 0:12:27and so I had to take down a load of tea and sugar
0:12:27 > 0:12:31to keep the troops happy with their tea.
0:12:31 > 0:12:35So I assume tea during the war was a really, really important thing.
0:12:35 > 0:12:39Well, it was something familiar that people could turn to.
0:12:39 > 0:12:44I mean, not just your cup of tea. It's the conversation you have.
0:12:44 > 0:12:47And to come and get tea and sympathy mattered to them
0:12:47 > 0:12:50at that particular moment.
0:12:50 > 0:12:53After meeting Joe today, it's just reinforced that tea was
0:12:53 > 0:12:57important, and given my dish a little more meaning, which is a great thing.
0:13:00 > 0:13:04Determined to create dessert fit for war heroes, Neil infuses
0:13:04 > 0:13:09his specially-blended tea into an ice cream, which he leaves to chill.
0:13:10 > 0:13:14He moves on to his controversial burnt-toast topping.
0:13:14 > 0:13:17- Is this going to become a crumb? - Yeah, it is going to be
0:13:17 > 0:13:19a crumb with the biscuit, a little bit of sugar with it.
0:13:19 > 0:13:23Take is too far, and it becomes almost like charcoal, it becomes too bitter.
0:13:23 > 0:13:27But it does offset the sweetness of everything really well.
0:13:27 > 0:13:30I'm surprised he didn't butter it and bake it in the oven.
0:13:30 > 0:13:35But he wants a dry bit of crumb. It sounds like ship's rations to me.
0:13:35 > 0:13:39- What's the smell?- Jacqui, I think your gingerbread's done here.
0:13:44 > 0:13:46No, it's the toaster.
0:13:48 > 0:13:50That's my toast burning. It's all good.
0:13:53 > 0:13:55Although a couple of points in the lead,
0:13:55 > 0:13:58Stevie knows that only two chefs can go through to tomorrow's
0:13:58 > 0:14:01regional final, and there's no guarantee of a place.
0:14:01 > 0:14:04Pretty nervous, pretty pumped. The finishing line's almost there.
0:14:04 > 0:14:06Just want to get through it.
0:14:06 > 0:14:09He works on the vanilla and lemon parfait filling for his
0:14:09 > 0:14:13V for Victory hand sign, which he'll later coat in chocolate.
0:14:13 > 0:14:16With plate-up approaching, Stevie takes his parfaits
0:14:16 > 0:14:20to the freezer to set, but space is at a premium.
0:14:21 > 0:14:25And Jacqueline's delicate chocolate candles are taking up too much room.
0:14:25 > 0:14:28- Have you got space in there?- I'll stick them on top of the candles.
0:14:29 > 0:14:31That's why I chased you!
0:14:32 > 0:14:36There's room in the bottom of my freezer just now if you want.
0:14:40 > 0:14:43Luckily, Neil is first to plate up with his modern
0:14:43 > 0:14:47interpretation of a breakfast classic, tea, toast and marmalade.
0:14:49 > 0:14:52It's the moment of truth for his tricky puff pastry cakes.
0:14:53 > 0:14:56- Yeah, it turned out OK. - Which he glazes with marmalade.
0:14:58 > 0:15:00That looks good. Is it as good as you wanted?
0:15:00 > 0:15:04I'm neck-and-neck with you, Jacqui, so it's got to be perfect, hasn't it?
0:15:07 > 0:15:11Neil whisks his special tea into a frothy sabayon
0:15:11 > 0:15:13with egg yolks and sugar,
0:15:13 > 0:15:18flavours with bergamot zest and pours into vintage crockery.
0:15:18 > 0:15:21He dollops marmalade into teacups, tops with burnt toast
0:15:21 > 0:15:23and biscuit crumbs,
0:15:23 > 0:15:27adds tea ice cream and finishes with more crumbs and marmalade.
0:15:27 > 0:15:29OK, we need a trolley.
0:15:29 > 0:15:33For a final 1940s presentation touch, his tea lady arrives.
0:15:36 > 0:15:39- I think you would suit that outfit so much better.- Swap hats!
0:15:45 > 0:15:49- Here's my tea, toast and marmalade. - So this is for four people?
0:15:49 > 0:15:53- At the very least.- Neil, do you think this is your finest hour?
0:15:53 > 0:15:57- I think doing a tea, yes!- Shall we?
0:15:59 > 0:16:02How do you want me to eat this? Like this?
0:16:02 > 0:16:04And then a little bit of the tea sabayon on top.
0:16:11 > 0:16:13- It tastes like tea and burnt toast.- It does.
0:16:13 > 0:16:16And does the tea come through strong enough for you with the marmalade?
0:16:16 > 0:16:19Yes. I only put a little bit of marmalade in there.
0:16:19 > 0:16:21It's all very sweet, but the burnt toast works well with it.
0:16:21 > 0:16:24- Great skill there. - Great flavour balance.
0:16:24 > 0:16:29This yeast dough, has that puffed up enough for you?
0:16:29 > 0:16:30Absolutely.
0:16:30 > 0:16:33- This is just the way I wanted it to be.- That pastry's lovely.
0:16:33 > 0:16:35It's really flaky. It smells amazing.
0:16:35 > 0:16:38And of course the question to be asked is,
0:16:38 > 0:16:41- is sabayon breakfast for pudding? - It's not so much breakfast.
0:16:41 > 0:16:45- It's the flavour of breakfast, which always makes a smile.- Love it.
0:16:45 > 0:16:47Nice dish.
0:16:47 > 0:16:49Do you think the story here is as clear as it can be?
0:16:49 > 0:16:53This is about tea. You cannot not think this is about tea, so yes.
0:16:53 > 0:16:58- I think this might be his best dish. - I would give it at least an eight.
0:16:58 > 0:17:01- I'd even put it up to nine. For me, it's that good.- It hits the brief.
0:17:02 > 0:17:08I haven't made any mistakes. I think it's a good nine or ten.
0:17:08 > 0:17:10We'll see.
0:17:10 > 0:17:12It was what I wanted to do, so if it doesn't work,
0:17:12 > 0:17:13then I had the wrong idea.
0:17:13 > 0:17:15I couldn't have done any more with it.
0:17:18 > 0:17:22Stevie is hoping his tribute to Winston Churchill will earn him
0:17:22 > 0:17:24another perfect ten.
0:17:25 > 0:17:28He coats his V for Victory shaped lemon
0:17:28 > 0:17:31and vanilla parfaits with a chocolate glaze.
0:17:31 > 0:17:36- Like a posh choc ice. And then will that go back in the freezer?- Yes.
0:17:36 > 0:17:40Stevie's parfaits go into the blast chiller.
0:17:40 > 0:17:42And with time slipping away,
0:17:42 > 0:17:45Jacqueline checks on the setting progress of her lemon parfait layers.
0:17:45 > 0:17:48The base of her chocolate candles.
0:17:48 > 0:17:49- Oh,- BLEEP.
0:17:49 > 0:17:53The candles just aren't setting in that back freezer.
0:17:53 > 0:17:55I need it to be frozen solid.
0:17:55 > 0:17:58I really need to get into the blast freezer.
0:17:58 > 0:18:01But now Stevie's parfaits are taking up too much space,
0:18:01 > 0:18:05and there's no room for Jacqueline's candles in the blast chiller.
0:18:05 > 0:18:06Stevie, can you give me
0:18:06 > 0:18:09some sort of time that you are going to be done in that freezer?
0:18:09 > 0:18:13Give me two minutes, I'll tell you exactly how long I'll be.
0:18:13 > 0:18:14OK.
0:18:14 > 0:18:18- All right, guys?- Aye. - A little bit stressed?- Tiny.
0:18:18 > 0:18:20We all need to get things set.
0:18:21 > 0:18:25Fortunately, it's time for Stevie to plate up his tribute
0:18:25 > 0:18:27to Winston Churchill.
0:18:27 > 0:18:30He starts his plate with a crunchy combination of crushed
0:18:30 > 0:18:34hazelnut biscuits, white chocolate, toasted coconut and puffed rice.
0:18:37 > 0:18:42He brings out his chocolate cigars, rolls them in patriotic paper,
0:18:42 > 0:18:46dips them in dried raspberry powder and places on crushed poppy seeds.
0:18:48 > 0:18:49He removes his parfaits,
0:18:49 > 0:18:53finally leaving space in the blast chiller for Jacqueline's candles.
0:18:53 > 0:18:57- Can I go in yet?- Yes, finito.
0:18:58 > 0:19:01Stevie serves his V for Victory parfaits with chocolate
0:19:01 > 0:19:05cigars topped with a bowler hat.
0:19:10 > 0:19:14Stevie, I am looking here at a pair of top hats. What's this about?
0:19:14 > 0:19:18- My tribute to Sir Winston Churchill. - Shall we doff his cap, then?
0:19:18 > 0:19:21- The reveal.- How perfectly lovely.
0:19:21 > 0:19:25Let's get next door and eat this before it melts, shall we?
0:19:27 > 0:19:30Stevie, does this tell the story you want it to?
0:19:30 > 0:19:34- For me it's really clear, very simple.- Looks great on the plate.
0:19:34 > 0:19:35Everything looks great.
0:19:39 > 0:19:44- Stevie, how has that worked for you? - Love it. Exactly.
0:19:44 > 0:19:46It's delicious.
0:19:46 > 0:19:49It's ice cream and chocolate. Who doesn't like that?
0:19:49 > 0:19:52- The cigar, Stevie, did that work for you?- Yes, it worked for me.
0:19:52 > 0:19:55It was very rich, but the raspberry's nice and sharp.
0:19:55 > 0:19:58I would have done away with the cigar.
0:19:58 > 0:20:00It's like chocolate, really rich.
0:20:00 > 0:20:02It could've done with more of that raspberry stuff
0:20:02 > 0:20:05underneath or something like that, to lift it up.
0:20:05 > 0:20:08- Do you find this maybe too rich?- Not at all.
0:20:08 > 0:20:11- I think it's perfectly in balance. - I think it needs more texture.
0:20:11 > 0:20:15- Is there anything you might do to this dish to change it?- Not a thing.
0:20:15 > 0:20:19- Do you see this being served at the banquet?- No, I don't.
0:20:19 > 0:20:21I don't think the chocolate cigar is fitting,
0:20:21 > 0:20:23and I think it's a little bit too heavy.
0:20:23 > 0:20:26- What score would you give it, do you think?- Nine out of ten.
0:20:27 > 0:20:32- What would you score this?- Six or seven.- I go six or seven, too.
0:20:33 > 0:20:36Really glad it's over with. Feel great about it.
0:20:36 > 0:20:38I thought it looked amazing.
0:20:38 > 0:20:41Really did pack a punch and tell the story that I wanted to do.
0:20:42 > 0:20:45Experienced chef Jacqueline is last to plate up with her white
0:20:45 > 0:20:48chocolate remembrance candles, which she
0:20:48 > 0:20:51needs to fill with the rest of her lemon and ginger layers.
0:20:51 > 0:20:54But it will only work if the lemon parfait base has set.
0:20:55 > 0:20:58- So, the lemon parfait is on the bottom?- Yeah.
0:20:58 > 0:21:02That's what I needed to freeze, so that it would hold this chocolate.
0:21:02 > 0:21:06- Has it worked out in the end? - It's set. Just.
0:21:06 > 0:21:09Jacqueline tops the parfait with lemon curd and ginger wine
0:21:09 > 0:21:16jellies, spiced gingerbread, and lemon mousse with ginger syrup.
0:21:16 > 0:21:18Do you want me to come and put it down for you?
0:21:18 > 0:21:21No, I don't want you to come anywhere near me,
0:21:21 > 0:21:23thank you so much for your offer.
0:21:23 > 0:21:25- That's nice(!) - I know. I was offering to help.
0:21:25 > 0:21:29She finishes her candle with lemon mousse,
0:21:29 > 0:21:33a white chocolate wax effect and finally, a wick.
0:21:40 > 0:21:44For me, this dish is lest we forget,
0:21:44 > 0:21:49and I just want to remember everyone that didn't come home.
0:21:49 > 0:21:52Wow, that's a heartfelt, kind thought of yours.
0:21:52 > 0:21:54- Has this come up as you wish it to have?- Yep.
0:21:54 > 0:21:57I knew that I had to pull something pretty good out of the bag.
0:21:57 > 0:21:59Shall we take this next door?
0:22:03 > 0:22:05- She's good.- Yeah, she's really good, isn't she?
0:22:05 > 0:22:08Jac, show us how we eat your pudding.
0:22:11 > 0:22:12There you go.
0:22:18 > 0:22:20Lemon curd's nice. Sharp.
0:22:20 > 0:22:23All these different components, do these all complement
0:22:23 > 0:22:25and work together?
0:22:25 > 0:22:27I think you could make any sort of a cake out of that
0:22:27 > 0:22:31- and it would still taste good. - I find it a bit cloying.- Really.
0:22:31 > 0:22:33It's a strange eat.
0:22:33 > 0:22:37It's just cream with cream, and the ginger is really sweet.
0:22:37 > 0:22:40The thickness of the chocolate, correct for you?
0:22:40 > 0:22:44White chocolate can be so sweet and overpowering.
0:22:44 > 0:22:47So just enough to envelop the dish is enough for me.
0:22:47 > 0:22:52- So, the chocolate casing around it, is that a problem?- For me, yes.
0:22:52 > 0:22:55White chocolate is a bit sweet and it wasn't tempered.
0:22:55 > 0:22:58All that said, there's something quite moreish about it.
0:22:58 > 0:23:02Yes, there is. If there was something to offset it, it would be lovely.
0:23:02 > 0:23:03Do you think you've done enough
0:23:03 > 0:23:06to get you through to Friday with this dessert?
0:23:06 > 0:23:08I feel this is my finest hour.
0:23:10 > 0:23:13- I think this is a seven. - I think it's seven too.
0:23:13 > 0:23:15What do you think you would give it?
0:23:15 > 0:23:17I think I would be saying eight or nine.
0:23:21 > 0:23:27- All right, Jac?- I am so delighted that's over, I can't tell you!
0:23:30 > 0:23:33We're both two points behind Stevie. Have we done enough?
0:23:33 > 0:23:36I think we've really pushed it. Caught your tail.
0:23:36 > 0:23:38- Oh.- I don't know by how much.
0:23:40 > 0:23:43- I didn't think it would be this tough.- It's a busy week.
0:23:43 > 0:23:46- If we get through the tomorrow, it'll be a- BLEEP- busy one!
0:23:55 > 0:23:59- Hello, how are you?- Good.- Good. - Nervous.- The final course.
0:23:59 > 0:24:02Well done. I'm going to start with you, Neil.
0:24:02 > 0:24:07And your tea, toast and marmalade with sabayon and ice cream.
0:24:08 > 0:24:10The marmalade bun cake...
0:24:11 > 0:24:13..lovely.
0:24:14 > 0:24:18Tea sabayon and tea ice cream, both tasted delicious.
0:24:19 > 0:24:22And the use of bergamot, very judicious.
0:24:23 > 0:24:27And I'd have happily eaten this dish for elevenses.
0:24:27 > 0:24:29However...
0:24:31 > 0:24:33..it didn't blow my socks off...
0:24:34 > 0:24:36..for a banquet dessert.
0:24:38 > 0:24:40On to Stevie.
0:24:40 > 0:24:44Your V for Victory of chocolate and vanilla.
0:24:44 > 0:24:49As ever, your cooking was excellent, beautifully executed.
0:24:49 > 0:24:52The vanilla parfait had a perfect texture
0:24:52 > 0:24:55and your chocolate cigar, quite superb.
0:24:58 > 0:24:59But...
0:25:00 > 0:25:03..the two elements disconnected on the plate.
0:25:04 > 0:25:08I don't like walking around the plate.
0:25:08 > 0:25:12And the iconography on the plate slightly bamboozle me.
0:25:13 > 0:25:17Because it came under a bowler hat when Churchill wore a homburg.
0:25:19 > 0:25:24Jacqueline. Your candle of remembrance with lemon and ginger.
0:25:25 > 0:25:28It was a great combination of flavours.
0:25:30 > 0:25:32White chocolate, you handled it well,
0:25:32 > 0:25:36not an easy thing to handle at all.
0:25:37 > 0:25:39Gingerbread, liked it.
0:25:39 > 0:25:43Lemon mousse and parfait, very fresh tasting and delightful.
0:25:43 > 0:25:48However, overall, it was very sweet.
0:25:49 > 0:25:51Maybe too sweet, possibly.
0:25:53 > 0:25:57And I'm really not sure how practical it is for a banquet.
0:26:01 > 0:26:04Saying all that, the scores.
0:26:06 > 0:26:08With a score of nine...
0:26:09 > 0:26:13..giving them the highest score across the week...
0:26:16 > 0:26:18- ..Stevie.- Thank you.
0:26:20 > 0:26:22You will be cooking again tomorrow.
0:26:24 > 0:26:26Neil, Jac, the two chefs left.
0:26:28 > 0:26:30Alas, only one can go through tomorrow.
0:26:31 > 0:26:35Neil, for your tea, toast and marmalade...
0:26:35 > 0:26:37I'm giving you...
0:26:41 > 0:26:42..seven.
0:26:45 > 0:26:48Jacqueline...
0:26:48 > 0:26:50for your candle of remembrance...
0:26:53 > 0:26:55..I'm going to give you...
0:27:01 > 0:27:02..eight.
0:27:04 > 0:27:06Thank you.
0:27:06 > 0:27:09So you go through to the judge's chamber tomorrow.
0:27:09 > 0:27:13Congratulations and well done. How would you feel?
0:27:14 > 0:27:17- Speechless.- Well, that would be the first time this week.
0:27:17 > 0:27:22That's not appropriate at all. Neil, so, so close. One point in it.
0:27:22 > 0:27:25Heartfelt commiserations. Hats off to all three of you.
0:27:25 > 0:27:28Thanks very much. Goodbye.
0:27:28 > 0:27:29Thank you.
0:27:29 > 0:27:31- Well done, guys.- Unlucky, man.
0:27:31 > 0:27:36- I know, I know. Well done.- Well done. - Well done.
0:27:36 > 0:27:39Stevie and Jacqueline will cook for the judges tomorrow.
0:27:39 > 0:27:42But Neil must leave the competition.
0:27:42 > 0:27:45That's amazing. I'm so excited.
0:27:45 > 0:27:48I didn't want to jump up and down in the kitchen.
0:27:48 > 0:27:51I think it's time for a toast, boys.
0:27:51 > 0:27:54- It's been hard week.- I agree with you, it's been a long day.
0:27:54 > 0:27:56Got this far, chuffed to bits, really proud.
0:27:56 > 0:27:59Can't wait to get into it and get on with it tomorrow. Team Scotland.
0:27:59 > 0:28:02- Team Scotland.- Been great working with you guys.- Great week.
0:28:02 > 0:28:05Yes, I'm upset.
0:28:05 > 0:28:08It's not good to go out early, but these guys did a really good job.
0:28:08 > 0:28:10There's next year, there's plenty of time
0:28:10 > 0:28:12to come back and show them what I'm made of
0:28:12 > 0:28:15Tomorrow, Stevie and Jacqueline fight it out...
0:28:15 > 0:28:17It's got me a wee bit worried.
0:28:17 > 0:28:20Anything I can do to get you worried today is surely a bonus.
0:28:20 > 0:28:21..to impress the judges...
0:28:21 > 0:28:24It's clearly been a pretty tough battle.
0:28:24 > 0:28:26..who wants dishes worthy of our war heroes.
0:28:26 > 0:28:29It is just wrong on all levels.
0:28:29 > 0:28:32- This is divine.- And the winner is...