0:00:02 > 0:00:03Please!
0:00:03 > 0:00:05This week on Great British Menu,
0:00:05 > 0:00:08three of Wales' finest chefs.
0:00:08 > 0:00:09Ah!
0:00:09 > 0:00:12Returning contender Mary Ann Gilchrist...
0:00:12 > 0:00:13This is all-out war.
0:00:13 > 0:00:16..ambitious young gun Andy Beaumont....
0:00:16 > 0:00:17Wahey. We're back on schedule.
0:00:17 > 0:00:20..and former military man David Kelman...
0:00:20 > 0:00:21- BLEEP- sake.- BLEEP.
0:00:21 > 0:00:24..are fighting it out for the honour of cooking at a banquet
0:00:24 > 0:00:27at the magnificent St Paul's Cathedral
0:00:27 > 0:00:30to commemorate the 70th anniversary of D-Day.
0:00:33 > 0:00:36Yesterday saw the battle of the main courses...
0:00:37 > 0:00:40..with David coming out on top with the highest score of the week
0:00:40 > 0:00:42so far...
0:00:42 > 0:00:43I'm giving you...
0:00:43 > 0:00:45a nine.
0:00:45 > 0:00:49..leaving Mary Ann in last place, just a point behind Andy.
0:00:49 > 0:00:50BLEEP.
0:00:50 > 0:00:51Today, it's the dessert course.
0:00:51 > 0:00:55The scores are close and the chefs are fighting for survival.
0:00:55 > 0:00:57- I think it's my best dish. - You're scaring me.
0:00:57 > 0:00:59But will the pressure become too much?
0:00:59 > 0:01:01I can't put only half my dish out.
0:01:01 > 0:01:02Time to pray.
0:01:02 > 0:01:03The battle of the desserts, eh?
0:01:03 > 0:01:05As one chef goes home.
0:01:05 > 0:01:08Only two of you can go through to the judges' chamber.
0:01:19 > 0:01:21This year, the chefs are paying tribute
0:01:21 > 0:01:24to the World War II heroes who fought on the beaches of Normandy
0:01:24 > 0:01:2670 years ago.
0:01:26 > 0:01:29They've been challenged to produce dishes evoking the spirit
0:01:29 > 0:01:30of wartime Britain...
0:01:30 > 0:01:34Do you think this dish fits the brief and honours our veterans?
0:01:34 > 0:01:35100%.
0:01:35 > 0:01:38..and have researched their menus both at home...
0:01:38 > 0:01:40They had all literally been shipped out,
0:01:40 > 0:01:42and a lot of them must have got killed.
0:01:42 > 0:01:43..and abroad.
0:01:43 > 0:01:47I've just noticed one of the graves from my regiment.
0:01:47 > 0:01:50I just need a little bit of time. It's...very sad.
0:01:50 > 0:01:53Judging the chefs this week is a veteran of the competition,
0:01:53 > 0:01:58one of Britain's most revered chefs, Michelin starred Angela Hartnett.
0:01:58 > 0:02:00The dessert is the last course of this week
0:02:00 > 0:02:03celebrating the fact that the war's ended.
0:02:03 > 0:02:04It's for these veterans.
0:02:04 > 0:02:05You know, it's got to be amazing.
0:02:07 > 0:02:09Two points ahead of Andy and three ahead of you, Mary Ann.
0:02:09 > 0:02:11Yes, I don't need reminding.
0:02:11 > 0:02:14Come back today, and I'm ready for a big battle.
0:02:14 > 0:02:17I think today is going to be quite fast and furious in the kitchen.
0:02:19 > 0:02:24First up in last place is second timer Mary Ann Gilchrist.
0:02:24 > 0:02:26She's been praised for her flavours in dishes inspired by
0:02:26 > 0:02:30wartime austerity but has so far fallen down on presentation.
0:02:30 > 0:02:32Having scored a seven for her main course,
0:02:32 > 0:02:34she's desperate to go all the way today.
0:02:35 > 0:02:39I have my sights set on entering the judges' chamber again.
0:02:39 > 0:02:41It's a competition, and there's always a loser.
0:02:41 > 0:02:43It isn't going to be me.
0:02:46 > 0:02:47How are you feeling today?
0:02:47 > 0:02:50I'm so pleased with my score yesterday.
0:02:50 > 0:02:51THEY LAUGH
0:02:51 > 0:02:52It was a delicious dish.
0:02:52 > 0:02:55- I know but... You could have picked me up off the floor.- Really?- Yeah.
0:02:55 > 0:02:58- Oh, that's good.- Gobsmacked. - What's the dessert called?
0:02:58 > 0:02:59Queen Of Puddings.
0:02:59 > 0:03:01Inspiration behind it?
0:03:01 > 0:03:05- Again, the frugality that went right through the war.- Yeah.
0:03:05 > 0:03:06So nothing wasted.
0:03:06 > 0:03:09- The base is breadcrumbs, isn't it? - Stale breadcrumbs.- Yeah.
0:03:09 > 0:03:11What are you doing with that?
0:03:11 > 0:03:14- Heating up some milk infused with lemon rind.- OK.
0:03:14 > 0:03:17The jam is to go on top of the breadcrumb custard.
0:03:17 > 0:03:19And what's happening with the vanilla?
0:03:19 > 0:03:23The vanilla is going into my ice cream.
0:03:23 > 0:03:25OK. So you're making a vanilla ice cream?
0:03:25 > 0:03:28- I'm making a raspberry ripple ice cream.- Ah.
0:03:28 > 0:03:30And is that your modern twist?
0:03:30 > 0:03:34Yes, because the stuff they had in the war was not ice cream.
0:03:34 > 0:03:36- To contain the ice cream...- Right.
0:03:36 > 0:03:38..I'm going to do a tuile basket.
0:03:38 > 0:03:43- OK. And are using the glucose for that?- Glucose, sugar, flour, butter.
0:03:43 > 0:03:46Think you're going to get through to the judges' chamber?
0:03:46 > 0:03:47I'm going to do my damndest.
0:03:49 > 0:03:52Is a classic English pudding, Queen Of Puddings.
0:03:52 > 0:03:53Very basic dessert.
0:03:53 > 0:03:58But it's something that can be, if it's made well, very delicious.
0:03:58 > 0:04:01There's still enough in it for her to go through.
0:04:01 > 0:04:03Next up, and just one point ahead of Mary Ann
0:04:03 > 0:04:06is 28-year-old newcomer Andy Beaumont.
0:04:06 > 0:04:09His menu pays homage to his farming family background
0:04:09 > 0:04:12and the vital role they played in World War II.
0:04:12 > 0:04:14I really want to be there representing Wales.
0:04:14 > 0:04:15I live in Wales. Born and bred.
0:04:15 > 0:04:18It just means so much to me to actually get to the final
0:04:18 > 0:04:19and get to the banquet.
0:04:21 > 0:04:23- How do you feel about yesterday? - A little disappointed.
0:04:23 > 0:04:25- Yeah?- I thought you were a bit harsh but it's...
0:04:25 > 0:04:28- it's all down to opinion at the end of the day.- Yeah, yeah.
0:04:28 > 0:04:30But I've come back and... Fighting spirit.
0:04:30 > 0:04:32What's the name of your dessert?
0:04:32 > 0:04:34- Great British Blackberry. - What's the inspiration?
0:04:34 > 0:04:36- My aunties were Land Girls during the war.- Oh, OK.
0:04:36 > 0:04:38They ate whatever they could,
0:04:38 > 0:04:40and blackberries grew in all the hedgerows
0:04:40 > 0:04:42so I'm now going to do four different desserts
0:04:42 > 0:04:44- out of blackberry.- What are the four different desserts
0:04:44 > 0:04:47- you're going to do?- Well, first off, I'm doing a souffle.- OK.
0:04:47 > 0:04:50I'm actually doing a rice pudding base for my souffle...
0:04:50 > 0:04:51- Right.- ..which is a bit different.
0:04:51 > 0:04:54So that becomes your creme patissiere and thickening agent?
0:04:54 > 0:04:56That's the idea, yeah. And then use some sliced bread
0:04:56 > 0:04:59and a few fresh blackberries then to make a mini summer pudding.
0:04:59 > 0:05:00Right, OK.
0:05:00 > 0:05:03Some more of the fresh blackberries then are going to be used to
0:05:03 > 0:05:05make a panna cotta.
0:05:05 > 0:05:08- Yeah.- And the last bit then is a sorbet.
0:05:08 > 0:05:10What do you think about this, Mary Ann? Lots to do?
0:05:10 > 0:05:14- I think he's got a hell of a lot to do...- Yeah.- ..in the time.- OK.
0:05:16 > 0:05:20So, Andy's making a pudding called Great British Blackberry.
0:05:20 > 0:05:22So for me, the big thing is his timing.
0:05:22 > 0:05:24He's got four elements to a dessert.
0:05:24 > 0:05:26He has to make sure his panna cotta's there,
0:05:26 > 0:05:28his summer pudding and his sorbet
0:05:28 > 0:05:31are all on his plate before the souffle comes out of the oven.
0:05:31 > 0:05:33He's got a lot of pressure he's putting on himself.
0:05:35 > 0:05:38Last up is ex-military man David Kelman who pushed
0:05:38 > 0:05:40into the lead by two points yesterday
0:05:40 > 0:05:42with an impressive score of nine.
0:05:42 > 0:05:44After the main course yesterday I'm on a high.
0:05:44 > 0:05:46I'm actually just a bit...
0:05:46 > 0:05:48I want to just completely nail it today.
0:05:50 > 0:05:53- Do you like doing pastry? - I started off as a pastry chef.
0:05:53 > 0:05:55- That's my background.- OK. So what's the name of your dish?
0:05:55 > 0:05:57It's called Lemon and Poppy.
0:05:57 > 0:05:59- It's all about remembrance, this dish.- OK.
0:05:59 > 0:06:01I've got a long line of history going back in my family
0:06:01 > 0:06:02from the military.
0:06:02 > 0:06:04This is the one I want to get right.
0:06:04 > 0:06:06- What are you doing? - So what we'll do -
0:06:06 > 0:06:09with the lemons we're going to do a lovely lemon mousse with the eggs,
0:06:09 > 0:06:11with the sugar. We'll use a bit of freeze-dried powder,
0:06:11 > 0:06:14make a lovely raspberry-hinted sponge to sit the mousse on.
0:06:14 > 0:06:16What have you got? Condensed milk. What have you...?
0:06:16 > 0:06:19- Oh, evaporated milk.- It was around a lot during the wartime
0:06:19 > 0:06:22so we'll do a lovely evaporated milk ice cream.
0:06:22 > 0:06:25Lemon and poppy seed shortbread biscuit with the butter and flour.
0:06:25 > 0:06:27And what are all these little gadgets here?
0:06:27 > 0:06:29I'm making edible poppies to go on the plate as well.
0:06:29 > 0:06:32So lots of ingredients again, David. But this is a bit more simpler.
0:06:32 > 0:06:34Is it?! Is it? How many elements?
0:06:36 > 0:06:39- There's about four or five.- Five. Four or five?- Five. Five.
0:06:40 > 0:06:43David's dessert is called Lemon And Poppy.
0:06:43 > 0:06:46It rounds off his whole meal which is all about remembrance.
0:06:46 > 0:06:49To me, my main worry is he's got too much going on.
0:06:49 > 0:06:52And if he did what he did in his fish course and it goes against him,
0:06:52 > 0:06:53then that's a worry.
0:06:55 > 0:06:56BLEEP.
0:06:56 > 0:07:00With just two places in tomorrow's regional final at stake,
0:07:00 > 0:07:04all three chefs know that today it's do or die.
0:07:04 > 0:07:07I'm going to do everything I can.
0:07:07 > 0:07:09Think you can keep that one-point advantage, Andy?
0:07:09 > 0:07:11I'll be hot on your heels and hopefully leave Mary Ann behind.
0:07:11 > 0:07:14- This is all-out war. - The battle of the desserts, eh?
0:07:16 > 0:07:19Even though I am only two points ahead of Andy and three points
0:07:19 > 0:07:21of Mary Ann, all I've got to do is just make one big mistake,
0:07:21 > 0:07:23and that's me gone completely.
0:07:23 > 0:07:26But I don't plan to let that slip today.
0:07:27 > 0:07:28Like David,
0:07:28 > 0:07:33Andy's got various complex components to get right today.
0:07:33 > 0:07:35His homage to the great British blackberry,
0:07:35 > 0:07:38a fruit that was plentiful during the war features a summer pudding,
0:07:38 > 0:07:41a sorbet, panna cotta and a souffle.
0:07:41 > 0:07:44To do a souffle is not the easiest thing to do, Andy.
0:07:44 > 0:07:47- You don't get nowhere if you don't take a risk.- Well, true. True.
0:07:47 > 0:07:49Mary Ann's only doing two elements, she can make us all tea.
0:07:49 > 0:07:52Excuse me. I'm doing two and a half elements.
0:07:52 > 0:07:53Oh, I do apologise.
0:07:53 > 0:07:55- Two and a half elements.- Quite.
0:07:56 > 0:07:59I've got nothing to lose really. I'm giving it everything I've got, and
0:07:59 > 0:08:02fingers crossed I'm going to come out of it on top.
0:08:03 > 0:08:06Desperate to beat Andy to the judges' chamber, Mary Ann
0:08:06 > 0:08:09is attempting to up her presentation today.
0:08:09 > 0:08:11She's mixing glucose with flour and butter
0:08:11 > 0:08:15to make the delicate tuile baskets for her take on the classic
0:08:15 > 0:08:18English dessert, Queen Of Puddings.
0:08:18 > 0:08:20Her tuiles go into the oven.
0:08:20 > 0:08:23And she turns her attention to her vanilla ice cream which she'll
0:08:23 > 0:08:28ripple with raspberry later, before moving on to her lemon custard base.
0:08:28 > 0:08:29What's this?
0:08:29 > 0:08:33That's the milk infused with the lemon rind vanilla pod.
0:08:33 > 0:08:37- And when that's cooled down...- OK. - ..I can add the egg yolks.
0:08:37 > 0:08:41- Yeah.- Pour them into the moulds, and then straight into the oven.
0:08:41 > 0:08:44It's a simple pudding but, you know, it's something that can be,
0:08:44 > 0:08:46if it's made well, very delicious.
0:08:50 > 0:08:53Determined to push past Mary Ann and David, young gun Andy
0:08:53 > 0:08:57is working on the rice pudding base for his blackberry souffle...
0:08:58 > 0:09:00..as well as his blackberry panna cotta mix,
0:09:00 > 0:09:02to which he adds a special setting agent.
0:09:02 > 0:09:05But after his mistakes in the main course, Angela wants to know
0:09:05 > 0:09:07if he's on the right track.
0:09:07 > 0:09:09- Is that the panna cotta?- Yeah.
0:09:09 > 0:09:10Oh, so you're setting it on the plate?
0:09:10 > 0:09:13Yeah, and then I've got to cut another small circle
0:09:13 > 0:09:14- out of the top of that...- Right.
0:09:14 > 0:09:15..to set the souffle in.
0:09:15 > 0:09:18OK, so it's not a huge souffle.
0:09:18 > 0:09:19He's cutting a bit of the panna cotta out
0:09:19 > 0:09:22cos he's going to put the hot souffle next to it which makes me wonder
0:09:22 > 0:09:25is that the right thing, unless this product he's using
0:09:25 > 0:09:28to set his panna cotta will withstand the heat.
0:09:28 > 0:09:30All I know is - put something hot next to something cold
0:09:30 > 0:09:33it's going to melt it, so let's wait and see.
0:09:34 > 0:09:37Current leader David is drawing on his training as a pastry chef
0:09:37 > 0:09:40to hold on to his lead but he's got lots of elements
0:09:40 > 0:09:44to bring together for his World War II remembrance dessert.
0:09:44 > 0:09:47His lemon and poppy seed shortbread goes into the oven
0:09:47 > 0:09:50but the stress is starting to show.
0:09:50 > 0:09:51- Ah, you- BLEEP.
0:09:52 > 0:09:53- BLEEP- sake.
0:09:53 > 0:09:55BLEEP.
0:09:57 > 0:09:58What are you making?
0:09:58 > 0:10:00Just remaking my raspberry sponge.
0:10:00 > 0:10:01Remaking? Why?
0:10:01 > 0:10:03Schoolboy error.
0:10:03 > 0:10:06- I dropped the shell into the mix. - Oh, the shell.- Yeah.
0:10:06 > 0:10:08David's obviously feeling the pressure because
0:10:08 > 0:10:10he's cracked shell into his mixture.
0:10:10 > 0:10:12So, he's had to do something twice
0:10:12 > 0:10:13which is a bit of a pain in the neck.
0:10:15 > 0:10:16Across the kitchen,
0:10:16 > 0:10:20returning chef Mary Ann is also beginning to feel the pressure.
0:10:20 > 0:10:21BLEEP.
0:10:21 > 0:10:23Excuse me.
0:10:23 > 0:10:26She brings her tuiles out of the oven before moulding them
0:10:26 > 0:10:28into basket shapes.
0:10:28 > 0:10:32So far, Mary Ann's lost points on presentation so she needs to execute
0:10:32 > 0:10:36every element of her Queen Of Puddings perfectly today.
0:10:36 > 0:10:38- Did you let it cool slightly before? - Oh, yes.- OK.
0:10:38 > 0:10:41- And then you mould it when it's just on the...- That's right.
0:10:41 > 0:10:44That's too brittle. Not going to play ball.
0:10:45 > 0:10:48- That one might.- Yet, but that's - BLEEP,- isn't it?- Oh, yeah.
0:10:48 > 0:10:52Mary Ann has no choice but to remake her tuiles.
0:10:52 > 0:10:55I've done tuiles a thousand times. These are giving me a problem
0:10:55 > 0:10:56because I've got so many other things
0:10:56 > 0:10:58to think about at the same time.
0:10:58 > 0:11:00And the timing on each one is crucial.
0:11:00 > 0:11:04- Mary Ann, your tuile's going everywhere.- Oh, dammit.
0:11:04 > 0:11:06- Oh,- BLEEP.
0:11:06 > 0:11:07I hate them.
0:11:07 > 0:11:11- So is that your third batch in the oven now?- This will be, yeah.
0:11:11 > 0:11:13It's not been third time lucky, then, Mary Ann?
0:11:16 > 0:11:19Former army cadet and TA soldier David
0:11:19 > 0:11:21has a strong military family background,
0:11:21 > 0:11:24so getting to the commemorative banquet this year
0:11:24 > 0:11:25means everything.
0:11:25 > 0:11:28So I was really lucky enough to get over to Normandy
0:11:28 > 0:11:30to go and have a look at the war graves. It's mind-blowing.
0:11:30 > 0:11:33When you're walking through the massive graveyards, it's just...
0:11:33 > 0:11:34- It takes your breath away. - < Yeah.
0:11:34 > 0:11:36Makes me really feel...you know,
0:11:36 > 0:11:40this dessert really pays tribute to these guys
0:11:40 > 0:11:43and the people in this country who sacrificed so much for our country.
0:11:43 > 0:11:45- Yeah.- It's amazing. - Really amazing experience.
0:11:48 > 0:11:51Over 4,000 fallen Commonwealth soldiers are buried
0:11:51 > 0:11:53at the Bayeux Cemetery in Normandy.
0:11:53 > 0:11:56And for David, there were some very personal connections.
0:11:59 > 0:12:01I've just noticed one of the graves from a soldier
0:12:01 > 0:12:04who was in the Royal Welch Fusiliers from my regiment.
0:12:04 > 0:12:07I... It's a little bit of time. It's very, very sad.
0:12:10 > 0:12:12It's just mind-boggling really.
0:12:12 > 0:12:15I just want to do the best I possibly can with the food
0:12:15 > 0:12:18I put on the plate and be at the banquet at the end to pay ultimate
0:12:18 > 0:12:20homage to the guys who are still here today,
0:12:20 > 0:12:21and to say thank you really.
0:12:25 > 0:12:27To find out more about the remarkable events
0:12:27 > 0:12:29of that fateful day,
0:12:29 > 0:12:32David visited the first house in France to be liberated
0:12:32 > 0:12:34during the capture of Pegasus Bridge,
0:12:34 > 0:12:36an objective that was imperative to the success
0:12:36 > 0:12:38of the D-Day landings.
0:12:40 > 0:12:43Owner, Arlette Gondree, has lived here all her life,
0:12:43 > 0:12:44and has kept the cafe going
0:12:44 > 0:12:49as a shrine of remembrance to which D-Day veterans regularly return.
0:12:49 > 0:12:51What was it like during the time of occupation?
0:12:51 > 0:12:57We had hardly anything to eat, we had no clothes, no shoes,
0:12:57 > 0:12:58and we lived in fear.
0:13:00 > 0:13:03You were four at the time when the British came.
0:13:03 > 0:13:04What was the feeling like?
0:13:04 > 0:13:07Very frightening. But the parents had warned us
0:13:07 > 0:13:10that something was going to be very, very soon happening,
0:13:10 > 0:13:13and we would have a better life.
0:13:13 > 0:13:15During the battle for Pegasus Bridge,
0:13:15 > 0:13:18the cafe was used as a makeshift medical refuge.
0:13:18 > 0:13:22This table is the table that actually would receive
0:13:22 > 0:13:24- the wounded on their stretchers. - Yeah.
0:13:24 > 0:13:28They would bring them in here, two soldiers, lay them on here
0:13:28 > 0:13:30and then straight into the dining room...
0:13:30 > 0:13:32- God.- ..where they would be operated on.
0:13:32 > 0:13:34My mother was a trained nurse...
0:13:34 > 0:13:36- Yeah.- ..and there were two medics. - Yeah.
0:13:36 > 0:13:38- It was a mean of survival, and we were lucky.- Yeah.
0:13:38 > 0:13:41- We are extremely lucky to be alive. - Yeah.
0:13:42 > 0:13:43To me, Madame Gondree,
0:13:43 > 0:13:45with the story she had about the hardship
0:13:45 > 0:13:48she had to go through is awe-inspiring.
0:13:48 > 0:13:51I want to make this dish sing just to remember
0:13:51 > 0:13:53the sacrifices that the French
0:13:53 > 0:13:57and also the British soldiers went through on D-Day and Normandy,
0:13:57 > 0:14:01and to have the remembrance there on the plate will be fantastic.
0:14:10 > 0:14:13Focused on honouring D-Day and those who didn't return,
0:14:13 > 0:14:16David's marching on with his lemon and poppy seed dessert.
0:14:16 > 0:14:19He tops his lemon mousse with remade raspberry sponge
0:14:19 > 0:14:20and leaves to chill...
0:14:22 > 0:14:25..before rolling out the mix for his poppy seed brandy snaps
0:14:25 > 0:14:29which need to both cool and set in time for plate up.
0:14:29 > 0:14:31David, you've been criticised by Angela before
0:14:31 > 0:14:33- about how many elements your dish has.- Yeah.
0:14:33 > 0:14:36- Are you still happy to keep the five that you've got?- I think I'm fine.
0:14:36 > 0:14:39You can talk, Andy. You've got four elements on yours.
0:14:39 > 0:14:40And you got a souffle.
0:14:40 > 0:14:42It's more pressure on you, Andy, than me, mate.
0:14:46 > 0:14:49Ambitious Andy gets to work on his blackberry sorbet
0:14:49 > 0:14:53before soaking bread in blackberry juice for his summer pudding.
0:14:55 > 0:14:58Next, he checks the rice pudding puree which will form the base
0:14:58 > 0:15:00of his souffle, but there's a problem.
0:15:00 > 0:15:03- How's it going, Andy? - My rice pudding base has just split.
0:15:03 > 0:15:05OK. So how are you going to rectify that?
0:15:05 > 0:15:07I might have a little tiny bit of cream.
0:15:07 > 0:15:09- I hope it'll bind it back together. - OK.
0:15:09 > 0:15:13But I'm also going to start another one of those well, just in case.
0:15:13 > 0:15:15Everybody's making mistakes today.
0:15:15 > 0:15:17The pressure is just so high, and everyone wants to get to Friday.
0:15:19 > 0:15:23With plate up nearing, Andy's not the only one struggling.
0:15:23 > 0:15:26Mary Ann's got an ice cream issue.
0:15:26 > 0:15:28Looks a bit hard and crumbly from here.
0:15:28 > 0:15:30That can be remedied.
0:15:33 > 0:15:35Please!
0:15:35 > 0:15:37What are you up to, Mary Ann?
0:15:37 > 0:15:38- BLEEP- up the ice cream.
0:15:38 > 0:15:40It's curdled, Angela.
0:15:40 > 0:15:42What will you do instead? Leave it off?
0:15:42 > 0:15:46- No, I'm not. I'm going to make another batch.- OK. Good.
0:15:46 > 0:15:48That can't be helped. I can't only put half my dish out.
0:15:48 > 0:15:49OK, all right.
0:15:49 > 0:15:52- Well, I'm going to let you get on with it.- Sorry.
0:15:54 > 0:15:56With Mary Ann, she's split her ice cream.
0:15:56 > 0:15:59The poor woman was near to tears. Basically split.
0:15:59 > 0:16:01It's just turned into butter.
0:16:01 > 0:16:03You know, is over-whipped and its overworked
0:16:03 > 0:16:04so she has to make a fresh one.
0:16:07 > 0:16:10Luckily, competitive chef David is first to serve his
0:16:10 > 0:16:13Lemon And Poppy remembrance dessert.
0:16:13 > 0:16:15- I think it's my best dish. - You're scaring me.
0:16:17 > 0:16:20He starts his plate with a raspberry powder poppy
0:16:20 > 0:16:22with a black icing centre and poppy seeds.
0:16:23 > 0:16:28Next, smears of lemon curd followed by poppy seed brandy snaps,
0:16:28 > 0:16:31topped with poppies made from icing.
0:16:32 > 0:16:35He adds raspberry sponge covered with lemon mousse
0:16:35 > 0:16:38and mini lemon and poppy shortbreads.
0:16:38 > 0:16:41Can I just make one minor, tiny comment?
0:16:41 > 0:16:43- Yeah.- You missed a shortbread biscuit.
0:16:43 > 0:16:45I know, yeah, I've just seen that.
0:16:45 > 0:16:50Finally, raspberries, raspberry gel and evaporated milk ice cream.
0:16:54 > 0:16:55There we go.
0:16:57 > 0:16:59- What do you think, Andy? - It looks really pretty.- Mary Ann?
0:16:59 > 0:17:02- Scares the pants off me. - Scares the pants... Come on.
0:17:02 > 0:17:03Let's go.
0:17:08 > 0:17:11- This is exactly as you visualised it and practised it?- Yeah, yeah.
0:17:13 > 0:17:15So, Mary Ann, what do you think?
0:17:15 > 0:17:18I feel like it's a work of art and therefore shouldn't be touched.
0:17:20 > 0:17:22With the sponge, you made it twice?
0:17:22 > 0:17:25I was kind of just rushing and slipped and just got eggshell in.
0:17:25 > 0:17:28And do you think that the fact that you've been a pastry chef before
0:17:28 > 0:17:29has given you the edge here?
0:17:29 > 0:17:31Yeah, it's helped me out a lot, yeah.
0:17:31 > 0:17:33The shortbread buttery enough for you?
0:17:33 > 0:17:34I feel, it breaks down really nice.
0:17:36 > 0:17:38I think the little biscuit's lovely.
0:17:38 > 0:17:40Yeah, it's nice. It's got a good crunch.
0:17:41 > 0:17:43- And then what's this? - That's raspberry sugar.
0:17:43 > 0:17:45- That's the colour you wanted?- I would have liked a bit more red.
0:17:46 > 0:17:48It's a good little bit of artwork.
0:17:48 > 0:17:50Certainly is.
0:17:50 > 0:17:52- This is a poppy seed tuile? - It's a brandy snap mix.
0:17:52 > 0:17:55And that's thin enough for you to eat or too thick?
0:17:55 > 0:17:58- I think if I went thinner it'd be too, too delicate.- OK.
0:17:59 > 0:18:01My teeth are sticking together.
0:18:01 > 0:18:03I'm going to lose a filling.
0:18:04 > 0:18:06Does this tell a story to you?
0:18:06 > 0:18:08It's typical of remembrance for me.
0:18:08 > 0:18:12If that got to the banquet, he would have done the veterans proud.
0:18:12 > 0:18:14And what would you score?
0:18:14 > 0:18:16- Between eight and nine, for me.- OK.
0:18:16 > 0:18:17It's got to be a nine.
0:18:18 > 0:18:20I'd give it an eight, personally.
0:18:22 > 0:18:23Finished at last, I think.
0:18:23 > 0:18:25Don't know what Angela's thinking.
0:18:25 > 0:18:26I couldn't have done any better.
0:18:28 > 0:18:31Next to plate up is returning contender Mary Ann.
0:18:31 > 0:18:33She's desperate to leapfrog Andy's one-point lead
0:18:33 > 0:18:36to land in the judge's chamber tomorrow.
0:18:36 > 0:18:37Lovely.
0:18:37 > 0:18:39She tops her lemon breadcrumb custards with
0:18:39 > 0:18:42thick layers of hot raspberry jam...
0:18:42 > 0:18:45- I'm under control. - ..pipes meringue over the top...
0:18:46 > 0:18:48..sprinkles with sugar,
0:18:48 > 0:18:49and finishes in the oven.
0:18:49 > 0:18:51- You are right there, Mary Ann?- Yeah.
0:18:52 > 0:18:55Next, she makes the coulis for her raspberry ripple...
0:18:58 > 0:19:00..before bringing out her puddings.
0:19:00 > 0:19:03The Lord is with me. For this, at least.
0:19:04 > 0:19:07It's the moment of truth for her new batch of ice cream.
0:19:10 > 0:19:11Thank God it's worked!
0:19:13 > 0:19:16Mary Ann ripples her raspberry coulis through the ice cream...
0:19:18 > 0:19:23..and serves with raspberries in her third-time-lucky tuile baskets.
0:19:23 > 0:19:25Wow, looks really nice, Mary Ann.
0:19:31 > 0:19:32Well done, dear, calm down.
0:19:32 > 0:19:34- So, you made it again then?- Yes. - Great.
0:19:34 > 0:19:37- So, your dessert is called...? - Queen Of Puddings.
0:19:37 > 0:19:39Lovely. Looks fit for a queen. Right.
0:19:39 > 0:19:41Well, let go and eat it.
0:19:44 > 0:19:46Is the presentation what you wanted to achieve?
0:19:46 > 0:19:48You don't feel one overpowers the other?
0:19:48 > 0:19:50The main ingredient is the Queen Of Puddings
0:19:50 > 0:19:53- These are edible garnishes.- Sure.
0:19:53 > 0:19:55- Simple, clean, tidy. - Yeah, simple
0:19:55 > 0:19:57- but elegant.- Yeah.
0:19:57 > 0:20:00- Had a little issue with the ice cream?- Not a little issue, Angela.
0:20:00 > 0:20:01A very big issue.
0:20:03 > 0:20:06It's a good flavour but I think it's got a funny feel like it's split.
0:20:08 > 0:20:10The tuile, is that the size you wanted?
0:20:10 > 0:20:15I would rather it was smaller but I left my tuile moulds at home.
0:20:15 > 0:20:16Right.
0:20:16 > 0:20:18The custard, in a way, with the bread,
0:20:18 > 0:20:20that's the consistency you wanted?
0:20:20 > 0:20:22- Exactly the consistency I wanted. - OK.
0:20:24 > 0:20:25Bread's set lovely down the bottom.
0:20:25 > 0:20:27Enough jam or too much jam?
0:20:27 > 0:20:29I think it's possibly a little too much jam.
0:20:29 > 0:20:30I've made it quite sweet.
0:20:30 > 0:20:33A tad on the sweet side but I think it's really nice.
0:20:33 > 0:20:34If you put that in front of someone
0:20:34 > 0:20:37would they necessarily think that was linked to the Second World War?
0:20:37 > 0:20:39Well, I would hope that people would remember,
0:20:39 > 0:20:42- you're using up stale bread.- Yeah.
0:20:42 > 0:20:44You're only using two eggs.
0:20:44 > 0:20:46- I'm a little nervous.- I think it's going to be very close
0:20:46 > 0:20:48between me and Mary Ann.
0:20:48 > 0:20:50What would you score it?
0:20:50 > 0:20:53After the disasters I've had today with this, I don't know.
0:20:53 > 0:20:56- I think it should be a good seven. - I agree with you there.
0:20:56 > 0:20:58It's a seven.
0:20:58 > 0:21:00I'm not sure what Angela was thinking
0:21:00 > 0:21:01but she did eat quite a lot of it.
0:21:01 > 0:21:04Particularly the Queen Of Puddings itself.
0:21:04 > 0:21:06But I have to confess, I was enjoying it too.
0:21:06 > 0:21:07SHE LAUGHS
0:21:08 > 0:21:12Last to plate up is young gun Andy who's determined to stay ahead
0:21:12 > 0:21:15of Mary Ann and secure a place in front of the judges
0:21:15 > 0:21:17with his Great British Blackberry dessert.
0:21:18 > 0:21:21But having remade his rice pudding souffle base,
0:21:21 > 0:21:23there's another problem.
0:21:23 > 0:21:24- It's gone again.- BLEEP.
0:21:25 > 0:21:27All right, use the first one.
0:21:27 > 0:21:30- It split, the same as the first one did.- Oh, sweetheart.
0:21:30 > 0:21:34Andy has no choice but to go back to his original rice pudding.
0:21:34 > 0:21:37He adds blackberry puree...
0:21:37 > 0:21:40before mixing in meringue...
0:21:40 > 0:21:41and piping into small moulds.
0:21:43 > 0:21:45Andy's souflees go into the oven.
0:21:45 > 0:21:46Time to pray.
0:21:47 > 0:21:50He assembles his mini summer puddings and places them
0:21:50 > 0:21:54on his panna cotta, followed by boozy blackberries.
0:21:54 > 0:21:56Andy keeps an eye on his souffles which must be timed to
0:21:56 > 0:21:58perfection in order to rise.
0:21:58 > 0:22:00This is the tense bit.
0:22:00 > 0:22:04Blackberry sorbet goes onto his plates...
0:22:04 > 0:22:06They're certainly coming up.
0:22:06 > 0:22:07Yeah, they're coming.
0:22:09 > 0:22:12And finally, it's time for the souffles to come out.
0:22:17 > 0:22:21Andy finishes his poppy plate presentation with a glass lid.
0:22:24 > 0:22:28- Andy, how are you doing?- So relieved, you would not believe it.
0:22:29 > 0:22:32- Wow, risen. Happy with that? - Yeah, very happy.
0:22:32 > 0:22:33Right, let's go and taste it.
0:22:36 > 0:22:38- So, blackberry four ways, yeah?- Yes.
0:22:39 > 0:22:41That looks like a stunning dessert.
0:22:41 > 0:22:42Looks very nice, doesn't it?
0:22:42 > 0:22:44Everything as you wanted?
0:22:44 > 0:22:47I had a few issues trying to get the souffle absolutely right.
0:22:47 > 0:22:48The base was splitting as I was making it.
0:22:48 > 0:22:50It come together in the end luckily.
0:22:50 > 0:22:51It's a little tiny bit dense.
0:22:51 > 0:22:55It still rose which I was really happy about.
0:22:55 > 0:22:57Maybe a little bit heavy for me for a souffle.
0:22:58 > 0:23:01And is that the flavour you wanted for the panna cotta?
0:23:01 > 0:23:03There's a lot of different blackberry elements
0:23:03 > 0:23:04so I wanted something mellow.
0:23:04 > 0:23:06I can barely detect any blackberry in there.
0:23:06 > 0:23:08I wouldn't say it's blackberry or a panna cotta.
0:23:08 > 0:23:10- It's more like a jelly, isn't it? - Yes.
0:23:10 > 0:23:12- And sorbet?- Sorbet's beautiful.
0:23:12 > 0:23:14It's the best part of the dish in my opinion.
0:23:14 > 0:23:16It's nice, light.
0:23:16 > 0:23:18- Oh, it's fabulous.- Yeah.
0:23:18 > 0:23:19Then you've got your summer pudding here.
0:23:19 > 0:23:22Is it too small or that's the size you wanted?
0:23:22 > 0:23:24I think that's the size I wanted really.
0:23:26 > 0:23:28Bit nondescript really, isn't it?
0:23:28 > 0:23:30Do you think that tells a story on a plate for you?
0:23:30 > 0:23:32First thing you think of when you see a poppy is remembrance.
0:23:32 > 0:23:35Do you think he's done enough to overhaul you, Mary Ann?
0:23:35 > 0:23:36I really don't know.
0:23:40 > 0:23:42- You all right, Andy? - Yeah, it wasn't perfect
0:23:42 > 0:23:44but I'm happy as I was able to put a souffle up
0:23:44 > 0:23:45and get it finished.
0:23:48 > 0:23:51It all comes down to the last course on this one, cos we're so close.
0:23:51 > 0:23:53- Yeah.- Cos I can't call it who's going to go through.
0:23:53 > 0:23:55Nor can I.
0:23:57 > 0:24:00It's down to Angela now. We'll just have to see what she thinks.
0:24:10 > 0:24:12- All done and dusted. - Finally.
0:24:12 > 0:24:15Only two of you can go through to the judges' chamber.
0:24:16 > 0:24:19I'm going to have to start with you, David.
0:24:19 > 0:24:22For your Lemon And Poppy with raspberry,
0:24:22 > 0:24:24a lot going on in this plate.
0:24:24 > 0:24:27And for me, I didn't think the sort of purple poppy worked.
0:24:27 > 0:24:30I understood how it looked on the plate but I thought, you know,
0:24:30 > 0:24:33it's purple, really should be a red poppy.
0:24:33 > 0:24:35Didn't really need it, in my opinion.
0:24:35 > 0:24:39I also think the brandy snap could've been a bit thinner.
0:24:39 > 0:24:40However...
0:24:40 > 0:24:43all the elements did come together really well.
0:24:43 > 0:24:47I thought your lemon and a poppy seed shortbread was delicious.
0:24:47 > 0:24:50And likewise, with your lemon mousse and your raspberry sponge....
0:24:50 > 0:24:53and your theme of remembrance. You could see it on the plate.
0:24:55 > 0:24:56Mary Ann.
0:24:57 > 0:25:01Your Queen Of Puddings with raspberry ripple ice cream.
0:25:03 > 0:25:06For me, it was your best looking dish of the week.
0:25:06 > 0:25:08I also thought it tasted fantastic.
0:25:08 > 0:25:09I loved the custard with the breadcrumbs.
0:25:09 > 0:25:11I thought it was absolutely delicious.
0:25:11 > 0:25:14And your meringue - exactly as you wanted it.
0:25:14 > 0:25:17You know, crunchy on top, slightly chewy.
0:25:17 > 0:25:19However...
0:25:19 > 0:25:22your raspberry ripple ice cream, I know there are issues.
0:25:22 > 0:25:24It was too buttery on the palate,
0:25:24 > 0:25:26- there was not something right. It didn't...- No, I agree.
0:25:26 > 0:25:28..do it justice.
0:25:28 > 0:25:29So, Andy.
0:25:30 > 0:25:34For your Great British Blackberry
0:25:34 > 0:25:36you really set yourself a big challenge there.
0:25:37 > 0:25:40And the souffle, despite what happened, made it in the end.
0:25:41 > 0:25:45Your blackberry sorbet was absolutely delicious.
0:25:45 > 0:25:46However...
0:25:46 > 0:25:48For me, I think the souffle's too small a mould
0:25:48 > 0:25:51and therefore the mixture too dense for it.
0:25:52 > 0:25:54Your panna cotta - it was slightly too firm.
0:25:56 > 0:25:59The summer pudding, for me, I didn't feel was a summer pudding
0:25:59 > 0:26:01but I think if you took away the actual poppy plate,
0:26:01 > 0:26:04would you look at that and think, "Does that say remembrance to me?"
0:26:06 > 0:26:08So, for the scores.
0:26:11 > 0:26:13With a score...
0:26:13 > 0:26:14of nine...
0:26:16 > 0:26:18..and going through to the judges' chamber...
0:26:21 > 0:26:23..is David.
0:26:23 > 0:26:25- Congratulations.- Well done. - Thank you.
0:26:27 > 0:26:28So, two chefs left...
0:26:30 > 0:26:34..but unfortunately only one of you can go through to the next level.
0:26:36 > 0:26:37So, Mary Ann...
0:26:40 > 0:26:41..for your Queen Of Puddings...
0:26:43 > 0:26:44I'm giving you...
0:26:46 > 0:26:47..a seven.
0:26:49 > 0:26:50And, Andy...
0:26:51 > 0:26:53For your Great British Blackberry...
0:26:54 > 0:26:55..I'm giving you...
0:26:58 > 0:26:59..a five.
0:27:00 > 0:27:03So, Mary Ann, you're through to the judges' chamber.
0:27:03 > 0:27:04Oh, you're joking!
0:27:04 > 0:27:05Congratulations.
0:27:06 > 0:27:09- Well done, my dear. - Commiserations, Andy.
0:27:09 > 0:27:11- Oh, baby.- You've got to do it all again tomorrow now.
0:27:11 > 0:27:13- I know!- BLEEP.
0:27:13 > 0:27:17- Well done. Well done, Mary Ann. Well done.- Well done, my dear.
0:27:17 > 0:27:20You know yourself, Andy, your pudding was your letdown.
0:27:20 > 0:27:23- Back next year, yeah?- Oh, definitely, yeah.- Onwards and upwards, yeah?
0:27:23 > 0:27:25I was convinced I was going home.
0:27:25 > 0:27:27Well, if you carry on I might change, you know? So...
0:27:27 > 0:27:28THEY LAUGH
0:27:28 > 0:27:31- OK, Thank you, guys. - Thank you.- Thank you. - Thank you very much.
0:27:31 > 0:27:33- MARY ANN:- God Almighty.
0:27:33 > 0:27:36David and Mary Ann will cook for the judges tomorrow
0:27:36 > 0:27:39but Andy must leave the competition.
0:27:40 > 0:27:42It was so close and then it was just one point in it.
0:27:42 > 0:27:45Somebody has to lose, and unfortunately it was me this time.
0:27:45 > 0:27:47- Oh, Mary Ann, don't worry. - No, I know.
0:27:47 > 0:27:50As far as I was concerned, you two were a shoo-in.
0:27:50 > 0:27:53I'm actually bowled over. It's a brilliant result
0:27:53 > 0:27:55at the end of the week. Started off a bit dodgy but
0:27:55 > 0:27:56I got there in the end.
0:27:56 > 0:27:58- I'm going to have a sleepless night. - Well, me too.
0:27:58 > 0:28:00You got four judges there now, you know.
0:28:00 > 0:28:03- Big critics, aren't they? So...- Oh, yes, they are.
0:28:03 > 0:28:06'I've never been so shocked
0:28:06 > 0:28:07'in my life.'
0:28:07 > 0:28:10I've made it to the judges' chamber for the second time.
0:28:12 > 0:28:13Wow.
0:28:15 > 0:28:17Tomorrow, Mary Ann and David go head-to-head...
0:28:18 > 0:28:20I'm a little bit nervous if I'm honest.
0:28:20 > 0:28:22..cooking their dishes again for the judges.
0:28:22 > 0:28:23- Oh.- BLEEP.
0:28:23 > 0:28:25The food must be delicious...
0:28:25 > 0:28:27It's awful.
0:28:27 > 0:28:28It's awful food.
0:28:28 > 0:28:31..as only one chef can win the last place in the finals.
0:28:31 > 0:28:33The winner is...