0:00:03 > 0:00:06This week, three of Northern Ireland's finest chefs.
0:00:06 > 0:00:09Richard Corrigan's protege, Chris McGowan...
0:00:09 > 0:00:12I think you've got the same issues as me, like small man syndrome.
0:00:12 > 0:00:15..eager young newcomer, Will Brown...
0:00:15 > 0:00:17I'm going to really go for it today.
0:00:17 > 0:00:21- ..and returning finalist, Raymond McArdle...- I am an amazing chef.
0:00:21 > 0:00:22You are a legend.
0:00:22 > 0:00:24..are fighting it out to get their dishes to a banquet
0:00:24 > 0:00:27celebrating the 70th anniversary of D-day
0:00:27 > 0:00:30at an iconic bastion of the Second World War,
0:00:30 > 0:00:33the magnificent St Paul's Cathedral.
0:00:34 > 0:00:37- Yesterday's main course... - Where's all my pickle here?!
0:00:37 > 0:00:39saw Will finally redeem himself
0:00:39 > 0:00:41after disastrous starter and fish dishes.
0:00:41 > 0:00:44It was a great bit of cooking today. You've done yourself proud.
0:00:44 > 0:00:49- Thank you, Tom.- For today's dessert, Will needs to play a blinder...
0:00:49 > 0:00:52- It looks very colourful. - A bit like myself.
0:00:52 > 0:00:55- ..and see one of his competitors fail...- BLEEP
0:00:55 > 0:00:57The jelly is just melting on this board.
0:00:57 > 0:00:59Would it be fair to say you are feeling the heat?
0:00:59 > 0:01:02- BLEEP- I don't have time to stand and do this.
0:01:02 > 0:01:04I'm worried about it, if I'm being brutally honest.
0:01:04 > 0:01:08..as only two chefs will cook for the judges tomorrow.
0:01:08 > 0:01:09Commiserations.
0:01:20 > 0:01:23To honour the heroes who fought on D-day,
0:01:23 > 0:01:27the chefs have been asked to create menus that evoke wartime memories
0:01:27 > 0:01:30- and show how British cuisine has evolved ever since.- Wow.
0:01:30 > 0:01:33That is incredible.
0:01:33 > 0:01:36For inspiration, they visited people and places that played
0:01:36 > 0:01:38an integral role in the war.
0:01:38 > 0:01:41Belfast faithfully fired all of her guns in support of the Canadian
0:01:41 > 0:01:44- and British troops. - Absolutely amazing.
0:01:46 > 0:01:49Judging them all week is two Michelin star heavyweight
0:01:49 > 0:01:52and two-time previous winner Tom Kerridge.
0:01:52 > 0:01:55One of these three chefs is going to have to go home today.
0:01:55 > 0:01:57Last day, boys. Last push.
0:01:57 > 0:01:59And at the minute, it looks like it might be Will.
0:01:59 > 0:02:02But you never know what happens on dessert day.
0:02:02 > 0:02:05He might turn this right round, and shock the other two.
0:02:05 > 0:02:08It's the biggest day of the week for me.
0:02:08 > 0:02:10I have to pull something out of the bag that's fantastic
0:02:10 > 0:02:13- and hope that one of yous two slip up.- Are you throwing the sink at it?
0:02:13 > 0:02:15Throw the whole kitchen at it.
0:02:15 > 0:02:17- Just grab the whole kitchen up and wing it at it.- Yep.
0:02:20 > 0:02:24First up is eager new recruit, Will, in last place,
0:02:24 > 0:02:25five points behind Chris,
0:02:25 > 0:02:27but determined to stay in the competition.
0:02:27 > 0:02:29I'm a positive young man,
0:02:29 > 0:02:32and going into the dessert course I'm not going to be any different.
0:02:32 > 0:02:36Today's all or nothing. I have to go in there and properly go for it.
0:02:39 > 0:02:42- Morning, chef.- Hello there, Will. How are we?- Not too bad.
0:02:42 > 0:02:45- I've got a big job ahead today. - It's not all lost.
0:02:45 > 0:02:49Yesterday you showed me that when you focus on the actual dish itself,
0:02:49 > 0:02:50you're a very, very good cook.
0:02:50 > 0:02:53- Thank you, Tom. - So what's the dish called?
0:02:53 > 0:02:55The dish is called Land Of Hope And Glory.
0:02:55 > 0:02:57- I'm doing egg and soldiers, basically.- OK.
0:02:57 > 0:02:59Making up vanilla cream.
0:02:59 > 0:03:00And then I'm making a mango egg yolk.
0:03:00 > 0:03:03And I'm doing a strawberry tuile for the soldiers.
0:03:03 > 0:03:07That's also going with a white chocolate and strawberry cannelloni.
0:03:07 > 0:03:10I've also got some poppy seed meringues on there.
0:03:10 > 0:03:12- Ascorbic acid.- Yep. Sodium alginate.
0:03:12 > 0:03:14This is for my spherification of the yolk.
0:03:14 > 0:03:17- So, that is going to help make a mango egg yolk?- It is indeed. Yes.
0:03:17 > 0:03:19OK.
0:03:19 > 0:03:23When I look at desserts, I normally look at cream, eggs, flour.
0:03:23 > 0:03:26Yes, but the most important thing is that the main flavours on the plate
0:03:26 > 0:03:27are absolutely spot on
0:03:27 > 0:03:28and I execute this dish to perfection.
0:03:28 > 0:03:31- I'm looking forward to it, Will. - Thank you.
0:03:31 > 0:03:32Thank you.
0:03:36 > 0:03:38It's got some strawberries, he's making a parfait,
0:03:38 > 0:03:40he's using vanilla.
0:03:40 > 0:03:43These are all classic combinations that really should work well.
0:03:43 > 0:03:47But there's also five and six little white tubs of magic powder.
0:03:47 > 0:03:48I hope he can pull this off
0:03:48 > 0:03:51and he's not got too many gimmicks and gadgets going on.
0:03:53 > 0:03:56Next up is Richard Corrigan's head chef, Chris McGowan.
0:03:56 > 0:03:59He's been snapping at Raymond's heels in second place all week
0:03:59 > 0:04:02with his wartime slogan-inspired menu.
0:04:02 > 0:04:04It's very important for me to get a good score.
0:04:04 > 0:04:08If I'm going to go into Friday, I'd like to go in as the leader.
0:04:10 > 0:04:13- Hello there, Chris.- Hi, Tom. - What have we got?- Tell me.
0:04:13 > 0:04:19The dish is called Can All You Can, an American wartime slogan.
0:04:19 > 0:04:22During the war, exotic fruits became very rare.
0:04:22 > 0:04:26So this is embracing, I suppose, all those fruits, giving people a treat.
0:04:26 > 0:04:29Something they couldn't get. Exactly.
0:04:29 > 0:04:33We've got pineapple, chilli, lime, rice pudding, coconut...
0:04:33 > 0:04:35What are we doing with the pineapple?
0:04:35 > 0:04:38I'm just going to kind of keep it really fresh, make a lime
0:04:38 > 0:04:41and chilli syrup. And then I'm going to serve it in a can, really.
0:04:41 > 0:04:45So, Will, we've got some lemongrass, and some chillies, and basil.
0:04:45 > 0:04:47Think that's a little bit quirky?
0:04:47 > 0:04:49Well, it's two flavours I haven't used in a dessert before.
0:04:49 > 0:04:51So, good luck.
0:04:51 > 0:04:54- That was very nice. - That was very nice of him, yeah.
0:04:54 > 0:04:56- He doesn't mean it! - Deep down he's hoping
0:04:56 > 0:04:59- you drop it on the floor, you know that?- Yeah, yeah!
0:05:01 > 0:05:05Chris's dish is going to be a massive celebration
0:05:05 > 0:05:07of all the fruits
0:05:07 > 0:05:09and delightful stuff you couldn't have during wartime.
0:05:09 > 0:05:14But adding lemongrass, basil and chilli into the mix,
0:05:14 > 0:05:16not sure it takes it more to a stir-fry.
0:05:17 > 0:05:21Last up is returning finalist, Raymond McArdle.
0:05:21 > 0:05:24He's held on to his lead despite forgetting to include
0:05:24 > 0:05:27an integral element on his main course yesterday.
0:05:27 > 0:05:29My battle plan is to make no mistakes.
0:05:29 > 0:05:31The less he can take off me, the better.
0:05:31 > 0:05:34And hopefully I'm still in the lead at the end of the pudding.
0:05:37 > 0:05:41Hello there, young Ray. Confident? Out in the front?
0:05:41 > 0:05:44- I'm not thinking about it. - OK, so tell me your pudding.
0:05:44 > 0:05:47- What's the name of it?- It's called Homecoming.- Talk me through it.
0:05:47 > 0:05:50I have gingerbread and parsnip pudding
0:05:50 > 0:05:54with mulled custard and brown butter ice cream.
0:05:54 > 0:05:56So you're using fresh ginger?
0:05:56 > 0:05:58- Yep.- Parsnips?- Yep.
0:05:58 > 0:06:02During wartime they didn't have any kind of fruits, and exotic fruits,
0:06:02 > 0:06:05so bananas were substituted for parsnips.
0:06:05 > 0:06:07And that's where I got the idea.
0:06:07 > 0:06:10The theme you have gone down all week this week -
0:06:10 > 0:06:12- strong, solid, simple cooking -
0:06:12 > 0:06:14is this going to be another one of those dishes?
0:06:14 > 0:06:17- I think it's going to be the best one.- Well, guys.
0:06:17 > 0:06:21This is the course that's been the stumbling block for so many chefs.
0:06:21 > 0:06:24I know you two guys are out in front.
0:06:24 > 0:06:27One slip-up, and that young man there could be right on your heels.
0:06:27 > 0:06:30- You know that, don't you? - Yeah, we do. Yeah.- Absolutely.
0:06:30 > 0:06:33Will, if you keep focused, like you were yesterday
0:06:33 > 0:06:36with the main courses, who knows what could happen, chief?
0:06:36 > 0:06:39- Who knows, who knows?- Good luck. - Thank you, Tom.- Thank you, Tom.
0:06:43 > 0:06:46Ray's dish. Very simple title.
0:06:46 > 0:06:49Sounds a very simple pudding.
0:06:49 > 0:06:52Maybe the custard, maybe in an ice cream.
0:06:52 > 0:06:54Is there too much stodge?
0:06:54 > 0:06:56Is it a little bit too filling at the end of a meal?
0:06:56 > 0:06:58We'll have to wait and see.
0:07:02 > 0:07:07Cooking well under way, last year's Northern Ireland champion, Raymond,
0:07:07 > 0:07:09recalls how the dessert course almost cost him
0:07:09 > 0:07:11his place in the finals.
0:07:11 > 0:07:16Last year my dessert didn't do so well. I got a five. Bombed.
0:07:16 > 0:07:20- So I'm going to make sure this year that don't happen.- Yeah.
0:07:20 > 0:07:21For me, I want to try
0:07:21 > 0:07:25and get to the judges' chamber with a good score, you know?
0:07:25 > 0:07:27I'd love to be in the lead going in there.
0:07:31 > 0:07:33I'm just going to really go for it today.
0:07:33 > 0:07:36I have to get a high score here.
0:07:36 > 0:07:39And I'm up for the challenge.
0:07:40 > 0:07:42Eager newcomer Will is under no illusion
0:07:42 > 0:07:45as to what he needs to make it through today.
0:07:45 > 0:07:47I need to get a nine or a ten.
0:07:47 > 0:07:49And I need these two to slip up. Simple as that.
0:07:49 > 0:07:52For his elaborate dessert...
0:07:53 > 0:07:58..he's doing a new twist on the old savoury classic, egg and soldiers,
0:07:58 > 0:08:01and is busy making a whole range of strawberry elements...
0:08:03 > 0:08:07..including tuiles as soldiers to complement his technical egg,
0:08:07 > 0:08:11made up of vanilla cream and a mango yolk.
0:08:11 > 0:08:13So how is this done?
0:08:13 > 0:08:17I've got a mango, and a few solutions,
0:08:17 > 0:08:19and I add it to another solution.
0:08:19 > 0:08:22It comes together in a perfect yolk. I put this on top of my board.
0:08:24 > 0:08:30In here there is a cut-out egg cup. This here, it is set with iota.
0:08:30 > 0:08:33- What's iota?- It is just a substitute for gelatine, really.
0:08:33 > 0:08:35Why do you use it instead of gelatine?
0:08:35 > 0:08:39For me, it's a better taste in the mouth than gelatine.
0:08:39 > 0:08:41- Right, OK.- It's not as firm.
0:08:43 > 0:08:47Will's dish, there's lots of style. There's lots of potions and powders,
0:08:47 > 0:08:51and he's got this mango puree that is set like an egg yolk
0:08:51 > 0:08:55through different solutions, and then he's got a vanilla-y custard thing,
0:08:55 > 0:08:58not set with anything that I know. It is set with something called iota.
0:08:59 > 0:09:02You know, I really hope for Will's sake that he can pull this off.
0:09:05 > 0:09:09Returning finalist Raymond's determined to make up
0:09:09 > 0:09:12for last year's poor dessert score by breathing new life
0:09:12 > 0:09:14into wartime pudding flavours.
0:09:14 > 0:09:17He's making brown butter ice cream...
0:09:17 > 0:09:20- It's just really thick and rich, you know?- Yeah.
0:09:20 > 0:09:24..and malt custard, to accompany his unusually flavoured cake.
0:09:26 > 0:09:28- Ginger and parsnip pudding.- Yep.
0:09:28 > 0:09:33This recipe was used instead of bananas and berries
0:09:33 > 0:09:34and stuff like that.
0:09:34 > 0:09:38- So they replaced fruit with vegetables in their baking?- Some.
0:09:38 > 0:09:40It smells quite powerful a ginger.
0:09:40 > 0:09:45- Yeah.- Does it not overpower the parsnip?- I don't think so.
0:09:45 > 0:09:49Ray's puddings are out, and they smelt really powerful of ginger.
0:09:49 > 0:09:50'But I tasted one of them,
0:09:50 > 0:09:52'and you know what, the balance of flavour was fantastic.
0:09:52 > 0:09:54'The parsnip was coming through.'
0:09:54 > 0:09:58It'll be interesting to see if this really is his finest hour.
0:10:01 > 0:10:05Desperate to finally catch up with Raymond is Chris.
0:10:07 > 0:10:10He's kept it simple and classical, until today,
0:10:10 > 0:10:14taking a risk pairing a coconut sponge, rice pudding ice cream,
0:10:14 > 0:10:16pineapple jelly and fresh pineapple
0:10:16 > 0:10:19with lemongrass, chilli and basil.
0:10:19 > 0:10:21How are we doing there, chef?
0:10:21 > 0:10:22Good, Tom.
0:10:22 > 0:10:26- I'm doing the pineapple in a can. - So this is a syrup made of...?
0:10:26 > 0:10:28It's made of chilli, lime,
0:10:28 > 0:10:30with a little bit of lemongrass and ginger in there.
0:10:30 > 0:10:32OK. Have you got the balance right there
0:10:32 > 0:10:35- with the lemongrass and the chilli? - I think so.
0:10:35 > 0:10:38'Chris's dish, at first, I was a little uncertain'
0:10:38 > 0:10:40of the lemongrass and the chilli,
0:10:40 > 0:10:42but he's poached that pineapple in a stock
0:10:42 > 0:10:44that has such a beautiful balance.
0:10:44 > 0:10:46It's very, very good.
0:10:46 > 0:10:50So... A little lid. A little contraption. It's just like a vice.
0:10:51 > 0:10:54And we want to do is just to kind of bend the can.
0:10:59 > 0:11:04Wow. OK. So if I was to turn that upside down it wouldn't fall out?
0:11:04 > 0:11:05- Sure?- Go on.
0:11:09 > 0:11:11That is pretty cool. I like that.
0:11:11 > 0:11:15I was hoping that if I turned it upside down we'd have a catastrophe.
0:11:15 > 0:11:17But we didn't.
0:11:17 > 0:11:20And I think that's probably Will's only chance of catching up,
0:11:20 > 0:11:22one of these two boys messing up.
0:11:22 > 0:11:25And at the minute, it doesn't look like it's going to happen.
0:11:27 > 0:11:30But Chris has just had a set back.
0:11:30 > 0:11:33His rice pudding ice cream has split.
0:11:33 > 0:11:35Come on, come on. Play the game.
0:11:43 > 0:11:46To research his Can All You Can dish, London-based Chris
0:11:46 > 0:11:50visited the battleship HMS Belfast on the River Thames.
0:11:50 > 0:11:53He met up with Chief Yeoman Kevin Price.
0:11:53 > 0:11:56- Welcome on board HMS Belfast.- Thank you. Thanks for having me today.
0:11:56 > 0:12:00Although it's now a museum, the ship launched on St Patrick's Day in 1938
0:12:00 > 0:12:03and was part of the Second World War naval effort.
0:12:03 > 0:12:08- What was its involvement in D-day? - She played a significant part.
0:12:08 > 0:12:13She was the bombardment commander for the Eastern Sector,
0:12:13 > 0:12:17and at 0530 on 6th June, Belfast faithfully fired all of her guns
0:12:17 > 0:12:21in support of the Canadian and British troops going ashore.
0:12:21 > 0:12:22Absolutely amazing.
0:12:23 > 0:12:27Belfast would have carried a crew of around 950,
0:12:27 > 0:12:28and they all had to be fed.
0:12:30 > 0:12:33Right then, Chris. Your domain.
0:12:33 > 0:12:36- Bit different to what you're used to. - Exactly, yeah.
0:12:36 > 0:12:39It's more spacious than I thought it would be.
0:12:39 > 0:12:42How many chefs would have been in here?
0:12:42 > 0:12:44Oh, I would say between 25 and 30.
0:12:44 > 0:12:47- But not all at one time, cos they would have been in shifts.- Yeah.
0:12:47 > 0:12:49Would there be a large designated area for fresh food,
0:12:49 > 0:12:52or would it all be canned?
0:12:52 > 0:13:00Refrigeration was limited, and it wasn't as efficient as it is today.
0:13:00 > 0:13:03So, yeah, a vast majority would have come from a can.
0:13:03 > 0:13:07For my dessert, I'm kind of thinking of using that canning element
0:13:07 > 0:13:10and maybe putting some fresh fruit in a can.
0:13:10 > 0:13:15For the veterans that we speak to, fruit was always a nicety to have.
0:13:15 > 0:13:17That was a real treat.
0:13:18 > 0:13:20But what will Kevin think of the modern addition
0:13:20 > 0:13:22of chilli and lemongrass?
0:13:22 > 0:13:25- Do you like spice? - I'm not a...mmm...
0:13:25 > 0:13:29- OK.- ..we'll see how it goes! - OK, let's see what you think, then.
0:13:29 > 0:13:32- Let's see what you think. - I'm going to go big.- Yeah, go big.
0:13:37 > 0:13:39You can really taste that.
0:13:39 > 0:13:41- Not in a bad way...- Yeah.
0:13:41 > 0:13:45And I was expecting the warmth of the chilli.
0:13:45 > 0:13:49- But it really strangely complements it, I think.- Yeah. Thank you so much.
0:13:49 > 0:13:53- Hopefully it's a winning dish. - All the best.- Thank you.
0:13:53 > 0:13:57When something has such a profound effect on the war,
0:13:57 > 0:13:58and certainly on D-day,
0:13:58 > 0:14:01it makes me feel very proud to be Northern Irish.
0:14:01 > 0:14:03It's part of our history. It's amazing.
0:14:03 > 0:14:06And to find out more is fantastic. It's inspiring, really.
0:14:12 > 0:14:16With plating up fast approaching, there are more problems for Chris.
0:14:16 > 0:14:19His pineapple jelly can't cope with the hot kitchen.
0:14:19 > 0:14:22- BLEEP- The jelly is just melting on this board.
0:14:22 > 0:14:25So would it be fair to say you're feeling the heat?
0:14:25 > 0:14:27Do you have a book of one-liners, Ray?
0:14:27 > 0:14:29Cos if you have, I'm going to buy it, mate.
0:14:29 > 0:14:32Boom boom!
0:14:32 > 0:14:33Hold on, hold on.
0:14:33 > 0:14:37But it's no joke, as his ice cream hits another stumbling block.
0:14:37 > 0:14:40- BLEEP- I don't have time to stand and do this.
0:14:40 > 0:14:42This ice cream machine is very slow.
0:14:44 > 0:14:47I'm worried about it, if I'm brutally honest.
0:14:47 > 0:14:49That's it. This is ready now.
0:14:52 > 0:14:55It's put him under pressure, as he is first to plate up.
0:14:55 > 0:14:57He can't afford to fall at the last hurdle,
0:14:57 > 0:15:00as his Can All You Can wartime slogan dessert
0:15:00 > 0:15:03with canned fruit and rice pudding ice cream
0:15:03 > 0:15:05has hit plenty of problems so far.
0:15:05 > 0:15:07I'm running around like a lunatic, mate.
0:15:07 > 0:15:10And you're sitting there. Is your dessert absolutely ready to go,
0:15:10 > 0:15:14- finished, done, dusted, rock'n'roll? - I am an amazing chef, man.
0:15:14 > 0:15:16- You are a legend. - Are you ready to go?
0:15:16 > 0:15:20- Ray, when I grow up I want to be like you.- I don't blame you, mate.
0:15:20 > 0:15:25Chris starts his plate with coconut sponge and dots of lime curd,
0:15:25 > 0:15:27then adds a passion fruit and citrus mousse.
0:15:29 > 0:15:32So is your personality as sweet as this dessert?
0:15:32 > 0:15:33Ray, do you know what,
0:15:33 > 0:15:37I'm definitely going to buy that book of one-liners from you, mate.
0:15:37 > 0:15:39Next, Thai baby basil...
0:15:40 > 0:15:42..pineapple jelly,
0:15:42 > 0:15:46and the problematic rice pudding ice cream wrapped in a pineapple tuile.
0:15:46 > 0:15:49Finally, cans of lemongrass and chilli-marinated pineapple
0:15:49 > 0:15:51on the side.
0:15:56 > 0:16:00Well done, Chris. Dish is up. Is victory going to be yours?
0:16:00 > 0:16:03I hope so, I really do. I put everything into it today.
0:16:03 > 0:16:05I'm hoping it delivers.
0:16:05 > 0:16:09OK. Well, there's something frozen on here. You take that.
0:16:09 > 0:16:12I'll take my little tin. You guys get on and enjoy that.
0:16:15 > 0:16:19Does this tell a story? Is it worthy, is it celebratory for a banquet?
0:16:19 > 0:16:20I think so.
0:16:20 > 0:16:23It will remind them of those days, using ingredients
0:16:23 > 0:16:25that would have been familiar with them at the time,
0:16:25 > 0:16:26like the rice pudding.
0:16:26 > 0:16:30RAYMOND: Does this dish make you proud to be British?
0:16:30 > 0:16:36- Is pineapple, coconut, lime British? - No.- Well, then maybe not.
0:16:37 > 0:16:39TOM: So, the spice levels in the pineapple,
0:16:39 > 0:16:43- are you happy with the balance? - For me, yes.
0:16:43 > 0:16:45I was a wee bit worried about the chilli in it,
0:16:45 > 0:16:47but it's actually not offensive.
0:16:48 > 0:16:50So, that rice pudding ice cream...
0:16:50 > 0:16:53I've made the rice pudding separate, then when the ice cream
0:16:53 > 0:16:56has come out of the machine, folded the rice pudding in.
0:16:56 > 0:17:00- I think the rice needs to cook more. - A little bit.
0:17:00 > 0:17:04- And then here, what have we got? - This is just a little citrus mousse.
0:17:06 > 0:17:10Maybe it's just my taste, you know? I'm not a big fan of lemon curd.
0:17:10 > 0:17:14A coconut sponge. Can you taste the coconut enough?
0:17:14 > 0:17:16Yeah, I do.
0:17:17 > 0:17:19I don't get enough coconut off that.
0:17:19 > 0:17:22I don't get much coconut off it either, to be honest.
0:17:22 > 0:17:25Chris, do you think you've done enough to get through to tomorrow?
0:17:25 > 0:17:26I hope so.
0:17:27 > 0:17:30I prefer my dish to that.
0:17:33 > 0:17:36- How did you get on?- Well? - I think he loved it.
0:17:36 > 0:17:39- I think that could be a ten, boys. - Is that right?
0:17:39 > 0:17:40I don't know.
0:17:40 > 0:17:42We couldn't read the man all week, for God's sake.
0:17:42 > 0:17:44What makes you think I'll be able to read him now?
0:17:44 > 0:17:47- You had me worried there. - I don't know.
0:17:47 > 0:17:51- More importantly, what did YOU think of it?- I'm not telling you.- OK!
0:17:55 > 0:17:56Will's up next.
0:17:58 > 0:18:01He must deliver a knockout with his mango,
0:18:01 > 0:18:04egg and strawberry soldiers dish, Land Of Hope And Glory.
0:18:04 > 0:18:07But his strawberry and white chocolate cannelloni
0:18:07 > 0:18:08is melting in the heat of the kitchen.
0:18:10 > 0:18:14- First on his plate is poppy seed meringue.- It looks very colourful.
0:18:14 > 0:18:17- A bit like myself, Raymond.- Yeah!
0:18:18 > 0:18:20Next, fresh strawberry.
0:18:20 > 0:18:23The mango egg yolk tops his vanilla cream, set with iota.
0:18:24 > 0:18:26Then, strawberry marshmallow.
0:18:26 > 0:18:31Finally frozen, his strawberry and white chocolate cannelloni goes on.
0:18:31 > 0:18:33He finishes the plate with his soldiers,
0:18:33 > 0:18:35shards of strawberry tuile.
0:18:41 > 0:18:45Land Of Hope And Glory. Does this make you proud to be British?
0:18:45 > 0:18:49- I think so, yeah.- OK.- Shall we take it through before everything melts?
0:18:49 > 0:18:50- Yeah.- All right.
0:18:54 > 0:18:57You think that tells the story of Land Of Hope And Glory?
0:18:57 > 0:19:00I suppose if somebody set that down in front of somebody and said,
0:19:00 > 0:19:04this is the Land Of Hope And Glory, he'd be probably struggling.
0:19:04 > 0:19:05I don't think it hits the brief.
0:19:05 > 0:19:10Yeah, reading the egg and soldiers, I'd struggle to see that there.
0:19:10 > 0:19:13TOM: Do you think there's enough white chocolate flavour
0:19:13 > 0:19:15coming through there?
0:19:15 > 0:19:17Yeah.
0:19:17 > 0:19:20I like the mousse. I think the mousse is lovely.
0:19:20 > 0:19:23TOM: The strawberry jelly, is it too thick, too thin?
0:19:23 > 0:19:25It was difficult to get it because it's so hot in there.
0:19:25 > 0:19:27Usually you have a cold pastry larder.
0:19:27 > 0:19:31- For me, the jelly is too thick on the cannelloni.- Yep.
0:19:32 > 0:19:35- And that custard is just as you wanted it?- It's very light.
0:19:37 > 0:19:40- I mean, you have to say, it's just set.- Yep.
0:19:40 > 0:19:44- TOM: Are you pleased with the way this dish has turned out?- Um...
0:19:44 > 0:19:48- Pretty much with what's gone on there, yes.- OK.
0:19:48 > 0:19:51- There'll be certain things there that he'll not be happy with.- Yeah.
0:19:51 > 0:19:55- It's not as polished as he would like it to be.- Yeah.
0:19:55 > 0:19:58TOM: Do you think you've done enough to get through for tomorrow?
0:19:58 > 0:20:00One can hope he's done enough, you know?
0:20:00 > 0:20:02He can pray that he's done enough.
0:20:02 > 0:20:06Score for me? Six.
0:20:06 > 0:20:07I'd give him a seven for that.
0:20:12 > 0:20:15- Hi, you guys. - How do you think you got on?
0:20:15 > 0:20:18- Same old story, I've got no idea. - Do you think you've done enough?
0:20:18 > 0:20:22- Tom wasn't giving anything away. I just hope he's enjoyed it.- Yep.
0:20:25 > 0:20:27Last up is current leader, Raymond.
0:20:28 > 0:20:32With his wartime flavoured dessert of gingerbread and parsnip pudding
0:20:32 > 0:20:35with malt custard and brown butter ice cream.
0:20:35 > 0:20:37So, Ray, I've sent my desserts.
0:20:37 > 0:20:39I can give you as much stick as I want.
0:20:39 > 0:20:40Yeah, I'm loving it, man.
0:20:40 > 0:20:43Do you think you got the same issues as me, small man syndrome?
0:20:43 > 0:20:44Well, I'm slightly taller.
0:20:44 > 0:20:47It's the coiffure you've got that gives you the height.
0:20:47 > 0:20:49Are you allowed to say, "We jockeys have big whips"?
0:20:53 > 0:20:57Raymond starts with sweet chestnut puree
0:20:57 > 0:20:59and grated parsnip...
0:20:59 > 0:21:01Would you say this is your strongest dish, Ray?
0:21:01 > 0:21:04- I...I don't know about that, but it's the one I like.- Yeah.
0:21:05 > 0:21:09..then adds his gingerbread and parsnip pudding,
0:21:09 > 0:21:12fills miniature jerry cans with malt custard,
0:21:12 > 0:21:15and puts brown butter ice cream in helmets.
0:21:20 > 0:21:24Last dish up. Is it your finest hour on a plate?
0:21:24 > 0:21:28- Yeah, I like this one. - Feel good about this one?
0:21:28 > 0:21:30I feel good about this one.
0:21:33 > 0:21:38So, this is a nod to World War II. The jerry can.
0:21:38 > 0:21:40Do you think it tells a story?
0:21:40 > 0:21:43I think it definitely tells a story, with the presentation,
0:21:43 > 0:21:45and the ingredients.
0:21:46 > 0:21:49I think it does meet the brief, the parsnip in the cake.
0:21:49 > 0:21:51I think it's very clever.
0:21:51 > 0:21:55Because in wartime they used to sweeten the cakes with the parsnip.
0:21:57 > 0:21:59TOM: The cake, do you think that's OK?
0:21:59 > 0:22:00Yeah, that's what I was looking for.
0:22:01 > 0:22:05- CHRIS:- There's not enough sweetness there for me, in the cake.
0:22:05 > 0:22:08- Brown butter ice cream.- Yeah.
0:22:10 > 0:22:15- The richness in the mouth, is that what you were looking for?- Yeah.
0:22:15 > 0:22:18This ice cream is an absolute disaster in my eyes.
0:22:18 > 0:22:22He's put butter on top of cream, and turned it.
0:22:22 > 0:22:24And it kind of tastes like it's quite fatty.
0:22:24 > 0:22:28Can you taste the chestnut in that caramel?
0:22:28 > 0:22:32I don't think you're going to get a mad amount of it, but it is there.
0:22:32 > 0:22:36So, as a dish, altogether, do you think it has the right balance?
0:22:36 > 0:22:38I think it has.
0:22:39 > 0:22:43I don't really know what to make of this dessert. It needs sugar.
0:22:43 > 0:22:47- For me, it's...- Almost savoury. - It's almost savoury.
0:22:47 > 0:22:50Do you think you have the enough to get through to Friday, Ray?
0:22:50 > 0:22:51I think I have.
0:22:52 > 0:22:57- What would you give him?- A five. - I'd be going four, five, as well.
0:22:57 > 0:22:58Yep.
0:23:01 > 0:23:06- Well, Ray?- How did you get on? - I think he liked it.- Really?
0:23:07 > 0:23:10Honestly, I didn't get it, mate. I just didn't get it.
0:23:13 > 0:23:16But it's Tom's opinion that counts.
0:23:16 > 0:23:19It's been a tough day for the three of us.
0:23:19 > 0:23:21I've got a lot to bring back here.
0:23:21 > 0:23:24I really hope that I can fulfil and stay here tomorrow.
0:23:24 > 0:23:27And have my dish at the judges.
0:23:37 > 0:23:42- How is everyone doing?- OK.- All over.
0:23:42 > 0:23:48I'm going to start with you, Ray. For your Homecoming.
0:23:48 > 0:23:52The idea of it being a recipe from wartime was a great one.
0:23:53 > 0:23:57The cake was executed beautifully.
0:23:57 > 0:24:01For me, the parsnip and the ginger, they really, really worked.
0:24:01 > 0:24:03The taste was phenomenal.
0:24:03 > 0:24:06It was a great representation of great British flavours
0:24:06 > 0:24:07during the war.
0:24:09 > 0:24:11But...
0:24:11 > 0:24:14the brown butter ice cream, very rich.
0:24:16 > 0:24:20The chestnut tuile, I couldn't taste the chestnut.
0:24:22 > 0:24:25Chris.
0:24:25 > 0:24:30For your Can All You Can, capturing the excitement of the exotic food
0:24:30 > 0:24:34of post-war Britain, I thought was a real brilliant idea.
0:24:35 > 0:24:39The rice pudding ice cream, it was excellent.
0:24:40 > 0:24:42The tinned pineapple,
0:24:42 > 0:24:46at first I was a little worried about the balance of flavours.
0:24:46 > 0:24:51Lemongrass and lime and chilli. But you really did pull that one off.
0:24:51 > 0:24:53The subtlety was very, very good.
0:24:55 > 0:24:57But...
0:24:57 > 0:25:00The pineapple tuile around the ice cream,
0:25:00 > 0:25:03it just didn't taste of anything.
0:25:03 > 0:25:06The coconut sponge,
0:25:06 > 0:25:09it was overpowered by all the other flavours going on in the dish.
0:25:11 > 0:25:16For me, this wasn't really a representation of what you do best.
0:25:20 > 0:25:24Will. For your Land Of Hope And Glory.
0:25:26 > 0:25:30The white chocolate parfait was good.
0:25:31 > 0:25:35The strawberry tuiles were very nice and crispy.
0:25:35 > 0:25:38The sorbet was very clean, the flavours sharp.
0:25:40 > 0:25:44However, the egg and the soldiers...
0:25:44 > 0:25:47I just don't understand how that fitted the brief.
0:25:47 > 0:25:51Soldiers I always associate as toast.
0:25:51 > 0:25:55Standing two fruit shards of tuile doesn't make a soldier to me.
0:25:57 > 0:26:01The iota you used to set the vanilla panna cotta,
0:26:01 > 0:26:03you said to me was better than gelatine.
0:26:05 > 0:26:06I'm afraid I disagree.
0:26:10 > 0:26:11So, the scores.
0:26:13 > 0:26:16With a score of nine for their dessert,
0:26:16 > 0:26:20giving them the highest score across the week,
0:26:20 > 0:26:22is Ray.
0:26:22 > 0:26:25For Homecoming, and gingerbread and parsnip pudding.
0:26:25 > 0:26:29Ray, you're through to the judges. Well done. Some great cooking.
0:26:29 > 0:26:32- Well done, Ray. Well done.- Thank you.
0:26:32 > 0:26:35So, two chefs left. And only one can go through.
0:26:38 > 0:26:43Chris, for your Can All You Can...
0:26:47 > 0:26:48..I'm giving you a seven.
0:26:50 > 0:26:54And Will, for your Land Of Hope And Glory...
0:26:58 > 0:26:59..I'm giving you a four.
0:27:01 > 0:27:04There were fingerprints in my marshmallow.
0:27:04 > 0:27:07For a professional chef to send that out to anybody
0:27:07 > 0:27:09is unforgivable.
0:27:12 > 0:27:15- Chris, you're going through to the judges.- Well done, Chris. Good man.
0:27:15 > 0:27:18- Congratulations.- Thanks a lot. - Well done, lads.
0:27:18 > 0:27:20Raymond and Chris will cook for the judges tomorrow,
0:27:20 > 0:27:22but Will is heading home.
0:27:22 > 0:27:25- Will, I'm very sorry.- Thank you. Thank you, chef.
0:27:25 > 0:27:28Massive love for you, for the enthusiasm,
0:27:28 > 0:27:30for the energy that you brought to this kitchen.
0:27:30 > 0:27:33Yeah, well I've had a great week. Great experience being here.
0:27:33 > 0:27:36I think the environment has got to me a bit.
0:27:36 > 0:27:40Good luck to these two men in the judge's chamber,
0:27:40 > 0:27:41and I wish them all the best.
0:27:43 > 0:27:44'Am I gutted?
0:27:45 > 0:27:47'Anyone would be, you know?'
0:27:47 > 0:27:50But you learn from these mistakes. You know what I mean?
0:27:50 > 0:27:51You come back stronger.
0:27:51 > 0:27:53- Go in there tomorrow and... - Smash it.
0:27:53 > 0:27:57Cook your socks off, boys. Because yous both deserve it.
0:27:57 > 0:28:00I'm delighted. I'm absolutely over the moon.
0:28:00 > 0:28:02It will be tough tomorrow.
0:28:02 > 0:28:04'Now it's just a case of coming in here tomorrow
0:28:04 > 0:28:06'and just make it all happen, and hope that'
0:28:06 > 0:28:08I can get past the judges.
0:28:08 > 0:28:11Tomorrow, it's the end of the line for either Raymond or Chris.
0:28:11 > 0:28:14- I've got to get this spot-on. - I'll tell you what they WILL get,
0:28:14 > 0:28:16they'll get a great plate of food.
0:28:16 > 0:28:19As they cook their entire menus again for our panel of judges.
0:28:19 > 0:28:21I do think this is absolutely delicious.
0:28:21 > 0:28:24There's nothing original about it, it's a meat and two veg, and gravy.
0:28:24 > 0:28:28And find out who will go forward to represent Northern Ireland in the national finals.
0:28:28 > 0:28:29The winner is...