0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:08three of the North West's finest chefs.
0:00:08 > 0:00:11Returning contender, Mary-Ellen McTague...
0:00:11 > 0:00:14I'm hoping this is going to be a good surprise.
0:00:14 > 0:00:16..Jason Atherton protege, James Durrant...
0:00:16 > 0:00:19I've a lot to do on here, and a lot to get right, really.
0:00:19 > 0:00:21..and ambitious first-timer, Mark Ellis...
0:00:21 > 0:00:23If I could make it edible, I would, believe me.
0:00:23 > 0:00:26..are going head-to-head to get their dishes to a banquet
0:00:26 > 0:00:29commemorating the 70th anniversary of D-Day,
0:00:29 > 0:00:32to be held at the magnificent St Paul's Cathedral.
0:00:37 > 0:00:42Yesterday's main saw Mary-Ellen fight back.
0:00:42 > 0:00:45Looking good, Mary-Ellen. Sure smells lovely.
0:00:45 > 0:00:47But it was James who took the glory.
0:00:47 > 0:00:49Chief, I'm shaking just telling you it...
0:00:49 > 0:00:51I'm going to give you a ten.
0:00:53 > 0:00:55Today is dessert course.
0:00:55 > 0:00:57It is custard, and stop going on about it.
0:00:57 > 0:01:00And it's a fight to get to the judges' chamber...
0:01:00 > 0:01:03I didn't see you presenting it like that.
0:01:03 > 0:01:04Got to be careful with this.
0:01:04 > 0:01:07Couple of drops too many and it's back to the drawing board.
0:01:08 > 0:01:10Anything can happen in here.
0:01:10 > 0:01:14..as only two chefs will get to cook again tomorrow.
0:01:14 > 0:01:15So, for the scores...
0:01:29 > 0:01:31DISTANT GUNFIRE
0:01:31 > 0:01:33This year, the chefs are paying tribute
0:01:33 > 0:01:35to the Second World War heroes
0:01:35 > 0:01:37who fought on the beaches of Normandy 70 years ago.
0:01:39 > 0:01:42They've been challenged to produce dishes
0:01:42 > 0:01:44evoking the spirit of wartime Britain...
0:01:44 > 0:01:47- Do you think this dish honours our veterans?- 100%.
0:01:47 > 0:01:48Hello.
0:01:48 > 0:01:50..and have seen how their families
0:01:50 > 0:01:53and communities were affected by the war.
0:01:53 > 0:01:57The uncertainty of these bombs coming over...
0:02:03 > 0:02:06Judging the chefs this week is a twice former banquet champion,
0:02:06 > 0:02:10two Michelin star heavyweight, Daniel Clifford.
0:02:10 > 0:02:12Today I'm looking for a surprise.
0:02:12 > 0:02:14Last year, I got my dessert to the banquet,
0:02:14 > 0:02:16I was totally overwhelmed by it.
0:02:16 > 0:02:19That's what I'm looking for, still passion, still pushing,
0:02:19 > 0:02:21still wanting this more than anything.
0:02:24 > 0:02:26- So, how you feeling, guys? - Not as good as you!
0:02:26 > 0:02:28Good day, yesterday, weren't it? - Really good.
0:02:28 > 0:02:31I feel really good after yesterday. Very happy with my score.
0:02:31 > 0:02:32I think we all pulled it out of the bag.
0:02:32 > 0:02:34Obviously I finished bottom of the pile,
0:02:34 > 0:02:37- but someone's got to, haven't they? - Yeah, it's really close.
0:02:37 > 0:02:39- There's a point between us. - There's a lot to do.
0:02:39 > 0:02:40I've got a big day on my hands,
0:02:40 > 0:02:43so I'm going to be head down and moody today.
0:02:43 > 0:02:46- - OK, nice.- Nice to see. - LAUGHTER
0:02:48 > 0:02:52First up, in last place, is determined newcomer, Mark Ellis.
0:02:52 > 0:02:55His use of chemicals in his modern twist on his nan's recipes
0:02:55 > 0:02:58has seen him struggle to impress Daniel.
0:02:58 > 0:03:00He scored a seven yesterday for his main course,
0:03:00 > 0:03:02leaving him trailing rival Mary-Ellen.
0:03:02 > 0:03:05You want to put it behind it, it's everything to play for.
0:03:05 > 0:03:09I'm just hoping her dish isn't as strong as mine.
0:03:09 > 0:03:11Mine is executed perhaps a little bit better,
0:03:11 > 0:03:14there's not going to be a lot of room for error on this one.
0:03:16 > 0:03:18Tell me about the dish.
0:03:18 > 0:03:20It's my take on a apple pie and custard, basically.
0:03:20 > 0:03:23Tell me where the inspiration for this dish came from.
0:03:23 > 0:03:26Well, as throughout the rest of the competition on the menu,
0:03:26 > 0:03:27it's been my nan.
0:03:27 > 0:03:30She found it really easy to get a hold of apples when she was younger.
0:03:30 > 0:03:32It was pretty much the only fruit they could get a hold of
0:03:32 > 0:03:33during the war.
0:03:33 > 0:03:36OK, well, take me through this array of beautiful ingredients.
0:03:36 > 0:03:38OK, so, first thing I'm going to do
0:03:38 > 0:03:42is caramelise some of these lovely green apples in butter and sugar.
0:03:42 > 0:03:43OK.
0:03:43 > 0:03:47I'm going to make an apple fluid gel,
0:03:47 > 0:03:49with freshly pressed apple juice.
0:03:49 > 0:03:50That's going to be bound with Ultratex,
0:03:50 > 0:03:52try not to hide the natural flavours.
0:03:52 > 0:03:55I'm going to make an apple pie mousse,
0:03:55 > 0:03:57using apple pie flavour compound.
0:03:57 > 0:04:00You're not going to use apples at all, you're using a compound?
0:04:00 > 0:04:02Yeah, I'm going to use a compound for the mousse.
0:04:02 > 0:04:04I find you get a really nice flavour that counteracts
0:04:04 > 0:04:07the sharpness of freshly baked apples.
0:04:07 > 0:04:09I'm going to make a warm ice cream,
0:04:09 > 0:04:11using evaporated milk.
0:04:11 > 0:04:12- A warm ice cream?- Yeah.
0:04:12 > 0:04:14So, that's the sort of custard element.
0:04:14 > 0:04:17- This sounds very Mark-y.- Yeah.
0:04:17 > 0:04:19Is this a risk?
0:04:19 > 0:04:21I think, if there's one dish on my menu
0:04:21 > 0:04:23that can really wow you today, it'll be the dessert.
0:04:26 > 0:04:28Mark's dessert... Apple Orchard,
0:04:28 > 0:04:31blackberries and warm ice cream.
0:04:31 > 0:04:34Once again, he's got potions, and powders, and flavour compounds.
0:04:34 > 0:04:38If he puts too much of that in, it's not going to taste of apple.
0:04:38 > 0:04:41Is that really what you're looking for in a dessert?
0:04:42 > 0:04:46Next up, in second place, is returning chef, Mary-Ellen McTague.
0:04:46 > 0:04:48After a disaster with her fish course,
0:04:48 > 0:04:52she redeemed herself with her main, scoring a strong eight.
0:04:52 > 0:04:56I'm a little nervous about this dessert course.
0:04:56 > 0:04:59It's my last chance to get a place in the judges' chamber,
0:04:59 > 0:05:03and there's only a point in it, it's really close.
0:05:03 > 0:05:07It depends very much on whether Daniel sees the story or not.
0:05:09 > 0:05:12Right, tell me the inspiration for this dish.
0:05:12 > 0:05:14It's beetroot, parsnip and chocolate cakes,
0:05:14 > 0:05:16with milk and honey.
0:05:16 > 0:05:17The inspiration for this dish,
0:05:17 > 0:05:20as with all the dishes on the menu,
0:05:20 > 0:05:21is to do with my husband's grandparents,
0:05:21 > 0:05:23in particular his nanna, Vera,
0:05:23 > 0:05:27who told me a story about when she was a girl during the war,
0:05:27 > 0:05:30they used a carrot in the Christmas pudding
0:05:30 > 0:05:33- because they didn't have enough sugar due to rationings...- OK.
0:05:33 > 0:05:35..so they put a carrot in to add sweetness.
0:05:35 > 0:05:37And then, when I was doing some research
0:05:37 > 0:05:39and looking at wartime cookbooks,
0:05:39 > 0:05:42there were loads of recipes for desserts using root vegetables.
0:05:42 > 0:05:44Obviously, there's the vegetables
0:05:44 > 0:05:46going in the beetroot and chocolate cakes.
0:05:46 > 0:05:47Do you think this is a risk?
0:05:47 > 0:05:51I think beetroot really works with chocolate, I really like it.
0:05:51 > 0:05:53And then we've got some fructose,
0:05:53 > 0:05:55which is going into another part of the dessert,
0:05:55 > 0:05:57the beetroot marshmallow,
0:05:57 > 0:05:59so that's made with fresh beetroot juice.
0:05:59 > 0:06:02- It's a very, very different box from what I expected from you.- Really?
0:06:02 > 0:06:03Yeah, it is.
0:06:03 > 0:06:06I was thinking, I'm going to take some ingredients
0:06:06 > 0:06:08that are normally served as a savoury thing,
0:06:08 > 0:06:09and make a dessert with them,
0:06:09 > 0:06:13but then present them in a way that you might expect it to be savoury.
0:06:15 > 0:06:18Mary-Ellen's doing a dessert that's meant to deceive the eye.
0:06:18 > 0:06:20It's going to be something that's sweet
0:06:20 > 0:06:21that looks like savoury.
0:06:21 > 0:06:24I don't really get where that fits in with the brief.
0:06:26 > 0:06:28Last up is current leader, James Durrant,
0:06:28 > 0:06:30who's led his rival chefs all week,
0:06:30 > 0:06:33reaching a peak yesterday with his main course.
0:06:33 > 0:06:35I think getting that ten was massive,
0:06:35 > 0:06:38and I want it to continue, I want to have that feeling again
0:06:38 > 0:06:42and make sure I can confidently get through to the judges on Friday.
0:06:44 > 0:06:47- Morning, Chef.- Morning. - You all right?- Very good, thank you.
0:06:47 > 0:06:50- Still smiling?- Yep, been smiling all night.- Yeah, I know how that feels.
0:06:50 > 0:06:51Right, sell it to me.
0:06:51 > 0:06:53We've got sticky toffee apple pudding,
0:06:53 > 0:06:58so I wanted to start with the real kind of classic British pudding.
0:06:58 > 0:07:00It's kind of a timeline from my starter through to today,
0:07:00 > 0:07:03and this is where we are now in the future,
0:07:03 > 0:07:06and where we are because of all of them brave heroes from the past.
0:07:06 > 0:07:07Yeah.
0:07:07 > 0:07:10I'm starting with a basic kind of sponge, really light,
0:07:10 > 0:07:12and then I'm going to make a real rich toffee sauce
0:07:12 > 0:07:14with this dark brown sugar.
0:07:14 > 0:07:15Two types of apple.
0:07:15 > 0:07:18Green apples, I'm turning them into toffee apples,
0:07:18 > 0:07:21- so it'll give it a real nice crunch on the plate.- Yep.
0:07:21 > 0:07:22To finish it off, some walnuts.
0:07:22 > 0:07:24I think the dish's going to be very sweet,
0:07:24 > 0:07:26it needs a little bit of bitterness to it,
0:07:26 > 0:07:28so we've got a walnut paste,
0:07:28 > 0:07:30almost sweet and sour kind of flavour with it there.
0:07:30 > 0:07:33- And then cinnamon ice cream.- OK.
0:07:33 > 0:07:35Is there going to be any tens today?
0:07:35 > 0:07:37I think, if you're willing to give some out,
0:07:37 > 0:07:39- mine is definitely a contender. - LAUGHTER
0:07:39 > 0:07:41I love your confidence.
0:07:41 > 0:07:43Your confidence is key to your cooking.
0:07:43 > 0:07:45But just enjoy it.
0:07:46 > 0:07:48James is making sticky toffee pudding.
0:07:48 > 0:07:51If he doesn't get this dessert right, by overpowering it with walnuts,
0:07:51 > 0:07:53too much cinnamon,
0:07:53 > 0:07:55I'd hate to send him home.
0:07:55 > 0:07:59He really has got to make sure this is perfect today.
0:08:04 > 0:08:07With just two places in the judges' chamber at stake,
0:08:07 > 0:08:09it's second-timer, Mary-Ellen's
0:08:09 > 0:08:11beetroot, parsnip and chocolate cake dessert
0:08:11 > 0:08:13which is already raising eyebrows.
0:08:15 > 0:08:18- What, a veg for dessert? - That's the whole point.
0:08:18 > 0:08:20I really like beetroot and chocolate anyway...
0:08:20 > 0:08:23Quite subjective, aren't they, though? Acquired tastes.
0:08:23 > 0:08:27I'm sure I've seen parsnips as well, I mean, carrots?
0:08:27 > 0:08:28Not just a normal brownie, then.
0:08:28 > 0:08:30- It's not going to look like a brownie at all.
0:08:32 > 0:08:33There's only a point in it.
0:08:33 > 0:08:35It means everything to me to get to the judges.
0:08:35 > 0:08:37I've got to knock Mary-Ellen out first.
0:08:37 > 0:08:38She's the obstacle in my way.
0:08:38 > 0:08:41I'm not convinced that her vegetable dessert's going to work.
0:08:41 > 0:08:43I really hope it doesn't.
0:08:43 > 0:08:46Anything can happen in here, just because of the pressure.
0:08:46 > 0:08:49And things can just go wrong for no good reason.
0:08:51 > 0:08:54Hoping to beat Mary-Ellen to the judges' chamber,
0:08:54 > 0:08:57determined Mark is again adopting his risky strategy
0:08:57 > 0:08:58of turning food on its head,
0:08:58 > 0:09:02with his Normandy apple orchard millefeuille and hedgerow dessert,
0:09:02 > 0:09:04including an unusual take on an old favourite.
0:09:06 > 0:09:09- I'm quite intrigued by this hot ice cream.- Yeah?- Yeah.
0:09:09 > 0:09:11Doesn't sound like it makes sense, does it?
0:09:11 > 0:09:15- It sounds like custard to me. - It sounds exactly like custard.
0:09:15 > 0:09:18- That's what custard is, essentially, though isn't it?- Well, yeah.
0:09:18 > 0:09:20- So, is it custard?- Um...
0:09:20 > 0:09:22Yeah, in a sense.
0:09:24 > 0:09:27Having taken a simpler approach to his main,
0:09:27 > 0:09:29Mark's dessert sees him back to using chemical compounds
0:09:29 > 0:09:33for his apple and blackberry fluid gels.
0:09:33 > 0:09:35Got to be careful with this, a couple of drops too many
0:09:35 > 0:09:37and it's back to drawing board.
0:09:41 > 0:09:42He's so cool.
0:09:42 > 0:09:46He's standing there, he's mixing his creams, he's adding his potions.
0:09:46 > 0:09:49But he's got so many chemicals going into it,
0:09:49 > 0:09:52it really worries me whether it's going to taste natural.
0:09:53 > 0:09:55I've not used flavour enhancers,
0:09:55 > 0:09:58I've very rarely used food colouring.
0:09:58 > 0:10:00Does it always pay off? I'm not sure.
0:10:03 > 0:10:06Jason Atherton's protege, James, has a five-point lead,
0:10:06 > 0:10:09but knows he can't relax if he's to cook for the judges tomorrow.
0:10:10 > 0:10:12James, do you think you might be playing
0:10:12 > 0:10:14it a bit safe with this dessert?
0:10:14 > 0:10:17No. I wish I was, to be honest with you.
0:10:19 > 0:10:22His complex sticky toffee apple pudding dessert
0:10:22 > 0:10:25contains walnut paste and cinnamon flavour ice cream.
0:10:25 > 0:10:27I wanted to really show a proper British pudding, you know,
0:10:27 > 0:10:29and show it off,
0:10:29 > 0:10:31and some of the people are going to recognise it at the banquet.
0:10:31 > 0:10:33- Yeah.- I wanted to look at it, and how we are as a nation,
0:10:33 > 0:10:36how we progress, so I've changed it a little bit, I've modernised it.
0:10:36 > 0:10:39- Still tastes like sticky toffee pudding?- Yes.
0:10:39 > 0:10:41Taken the dates out, so maybe a little bit of a risk.
0:10:41 > 0:10:43It might throw people a little bit.
0:10:43 > 0:10:45I love sticky toffee pudding.
0:10:45 > 0:10:46Well, I hope you like mine.
0:10:50 > 0:10:51To research his dish,
0:10:51 > 0:10:55James travelled to Sharrow Bay Hotel in the Lake District,
0:10:55 > 0:10:58often credited as the birth place of sticky toffee pudding,
0:10:58 > 0:11:01where late head chef Francis Coulson put it on the map.
0:11:01 > 0:11:03- Hi, James, how you doing? - You all right?
0:11:03 > 0:11:05It's still made with the same recipe today
0:11:05 > 0:11:08by current head chef, Mark Teasdale.
0:11:08 > 0:11:10Francis introduced the pudding in the 1970s,
0:11:10 > 0:11:13and it's been extremely popular ever since.
0:11:13 > 0:11:16So, the classic pudding that we think's a lot older than that
0:11:16 > 0:11:18only really dates back to the '70s?
0:11:18 > 0:11:22Yes, but Mr Coulson got his inspiration
0:11:22 > 0:11:26from a lady down in Lancashire, who ran a B&B.
0:11:26 > 0:11:28And there was this date cake recipe
0:11:28 > 0:11:31- that I think he quite liked the concept of.- Yep.
0:11:31 > 0:11:32But he then added the toffee sauce to it,
0:11:32 > 0:11:34which kind of brought it together.
0:11:38 > 0:11:40That's amazing.
0:11:42 > 0:11:46The guesthouse was owned by Peggy Martin in 1970s.
0:11:46 > 0:11:48On the hunt for the original recipe,
0:11:48 > 0:11:51James met former cook Dorothy, and waitress, Agnes,
0:11:51 > 0:11:55who recalled their time working there when Francis Coulson visited.
0:11:55 > 0:11:57He used to come quite often,
0:11:57 > 0:12:01him and the other chap were good friends of Peggy Martin's.
0:12:01 > 0:12:04- Quite a surprise when she gave it away, the recipe.- Yeah.
0:12:06 > 0:12:09Actually, one time I said to her, where is the recipe?
0:12:09 > 0:12:13And she said, it's in a book, and she said it came from Canada.
0:12:13 > 0:12:15And it said that the King and Queen
0:12:15 > 0:12:18had gone to Canada just before the war,
0:12:18 > 0:12:24and that at one of the banquets they made this pudding up,
0:12:24 > 0:12:26and it was called Queen Elizabeth pudding,
0:12:26 > 0:12:28and it was sticky toffee pudding.
0:12:28 > 0:12:31James has his own take on sticky toffee pudding.
0:12:31 > 0:12:33The cake I'm doing is slightly different,
0:12:33 > 0:12:35in the sense that I've left the dates out.
0:12:35 > 0:12:40No, it needs dates. THEY ALL LAUGH
0:12:40 > 0:12:42It's sacrilege, yes.
0:12:44 > 0:12:47Will Dorothy approve of the 21st century version?
0:12:47 > 0:12:49It's all right.
0:12:49 > 0:12:51It'll pass.
0:12:51 > 0:12:52Dorothy didn't like the idea
0:12:52 > 0:12:55of me replacing the dates with the apple in the pudding.
0:12:55 > 0:12:57I'm going to go with it, I think.
0:12:57 > 0:12:59I really like the idea of apples and toffee.
0:12:59 > 0:13:01I'm hoping she doesn't mind too much.
0:13:06 > 0:13:09Higher scoring chef James still has a lot to do.
0:13:09 > 0:13:11- How many pans have you got on the stove, Chef?- Just four.
0:13:11 > 0:13:14- Just four (!)- For now, yeah. There's more coming, though.
0:13:16 > 0:13:18His cinnamon ice cream is chilling.
0:13:18 > 0:13:20He's made his walnut paste,
0:13:20 > 0:13:22and has moved on to the mini toffee apples
0:13:22 > 0:13:24for his sticky toffee apple pudding.
0:13:26 > 0:13:29- Caramel done, Chef? - Yeah, caramel's done, 140 degrees.
0:13:29 > 0:13:32It's interesting that you put them straight into the water,
0:13:32 > 0:13:33I've never seen that happen before.
0:13:33 > 0:13:36Want to hold that shape, so it's just going to cool it off.
0:13:36 > 0:13:40Does that not affect the caramel at all?
0:13:40 > 0:13:41No, no, it sets it straightaway.
0:13:47 > 0:13:50- Am I going to have to worry about my teeth?- Hope not.
0:13:53 > 0:13:56Mary-Ellen, who's just one point ahead of Mark,
0:13:56 > 0:13:58is using vegetables to sweeten her dessert,
0:13:58 > 0:14:02including a beetroot marshmallow and technical bee pollen sphere.
0:14:02 > 0:14:05She's kept her deceptive presentation under wraps,
0:14:05 > 0:14:07and needs to convince Daniel she's hit the brief.
0:14:07 > 0:14:10Where I come from, we use black pudding to do Scotch eggs,
0:14:10 > 0:14:12so it's going to be a black pudding Scotch egg.
0:14:12 > 0:14:15- This is a part of the presentation of the dessert.- All right.
0:14:15 > 0:14:17This is going to be the white of an egg,
0:14:17 > 0:14:19and the pollen sphere is going to be the yolk of an egg.
0:14:19 > 0:14:21You've got the parsnip crumb on the outside,
0:14:21 > 0:14:22and the egg in the middle.
0:14:22 > 0:14:24If you're not into beetroot in desserts,
0:14:24 > 0:14:26then you might have an issue with it.
0:14:26 > 0:14:28- Yep.- I think it really works.
0:14:28 > 0:14:30Mary-Ellen's making a Scotch egg.
0:14:30 > 0:14:32I really don't know what to say about this.
0:14:32 > 0:14:34If she doesn't get these techniques right
0:14:34 > 0:14:36and pull them together just perfectly,
0:14:36 > 0:14:37it's game over for Mary-Ellen.
0:14:39 > 0:14:41It's ambitious Mark who's first to plate up
0:14:41 > 0:14:44his Normandy Apple Orchard And Hedgerow dessert,
0:14:44 > 0:14:48hoping to secure a spot in tomorrow's regional final.
0:14:48 > 0:14:50Is that the hot ice cream?
0:14:50 > 0:14:52It looks like custard.
0:14:52 > 0:14:54It is custard, and stop going on about it!
0:14:57 > 0:14:59He kicks off his dish with a blackberry gel smear
0:14:59 > 0:15:01and fresh blackberries,
0:15:01 > 0:15:05then dots of apple and blackberry gel.
0:15:05 > 0:15:07To complete his millefeuille of apple compression
0:15:07 > 0:15:09and cinnamon filo pastry,
0:15:09 > 0:15:11he adds apple pie mousse and fresh blackberry,
0:15:11 > 0:15:13and tops with more of the mousse.
0:15:17 > 0:15:20He finished the millefeuille with a filo disc...
0:15:22 > 0:15:24..dots it with blackberry and apple fluid gels,
0:15:26 > 0:15:29and adds dried apple blossom.
0:15:29 > 0:15:30He serves on a bed of apples,
0:15:30 > 0:15:35with the controversial hot ice cream in mini milk churns.
0:15:39 > 0:15:41Would this make your nan proud?
0:15:41 > 0:15:42- I think so, Chef.- OK.
0:15:42 > 0:15:45- You're not expecting me to eat all these apples?- No, Chef.
0:15:45 > 0:15:47- Shall we go and try it? - Yes, please.- OK.
0:15:52 > 0:15:55- Really beautiful.- Yeah. - Really, really lovely looking dish.
0:15:55 > 0:15:58- Looks gorgeous.- I think his nan will be proud of that.- Yeah.
0:15:58 > 0:16:00- I think this is a strong dessert.
0:16:00 > 0:16:02I think it's really heartfelt,
0:16:02 > 0:16:04it's really close to the brief, in my opinion.
0:16:04 > 0:16:07I've really put everything into this.
0:16:08 > 0:16:12- So, this is the apple pie mousse? - Yes, Chef.- And the filo pastry?
0:16:12 > 0:16:13Yep.
0:16:15 > 0:16:18Is that the consistency you were looking for?
0:16:18 > 0:16:19The mousse is velvety smooth,
0:16:19 > 0:16:22- the pastry's nice and crisp. Yeah, I'm happy.- OK.
0:16:22 > 0:16:24That's amazing, I love that.
0:16:25 > 0:16:27- This is the apple fluid gel?- Yes.
0:16:29 > 0:16:33Nice, I think it brings a little bit of acidity back into the dish.
0:16:33 > 0:16:34Fresh flavour.
0:16:37 > 0:16:39Oh. Oh, goodness.
0:16:39 > 0:16:42I just got a mouthful of something really strong.
0:16:42 > 0:16:45I think it might be too much apple oil.
0:16:45 > 0:16:47- I'd hate for it to be synthetic.- OK.
0:16:47 > 0:16:49DANIEL CLEARS THROAT LOUDLY
0:16:49 > 0:16:51- It tastes quite chemically, doesn't it?- It does.
0:16:51 > 0:16:53It's really overpowering, that.
0:16:53 > 0:16:56- What about this? This is the warm ice cream?- Yeah.
0:16:56 > 0:16:58Is that the texture you wanted?
0:16:58 > 0:16:59Yeah, it's really nice and light.
0:16:59 > 0:17:02It's obviously a play on custard.
0:17:02 > 0:17:04I don't want to overuse the word custard, cos, I mean,
0:17:04 > 0:17:06that's what it is essentially,
0:17:06 > 0:17:08but that's what ice cream is, just frozen, so...
0:17:08 > 0:17:09Trying to play on words.
0:17:10 > 0:17:13- That's nice.- Don't get why he's called it ice cream, though.
0:17:13 > 0:17:16No, it's not, is it? It's custard.
0:17:16 > 0:17:18The big question...
0:17:18 > 0:17:20And you need some points.
0:17:20 > 0:17:22How many would you give that?
0:17:23 > 0:17:25I'd honestly give that an eight.
0:17:29 > 0:17:31- Hiya. - You all right?
0:17:31 > 0:17:33- Yeah.- How'd that go?
0:17:33 > 0:17:35All right, yeah. I've done everything I can now, so...
0:17:35 > 0:17:37- Yeah, you've worried us.- Really?
0:17:37 > 0:17:38- Yeah.- That's nice to know.
0:17:40 > 0:17:42Next up is returning contender, Mary-Ellen,
0:17:42 > 0:17:45and her unusual vegetable-based dessert.
0:17:47 > 0:17:51She scoops out the centres of her frozen hazelnut milk egg whites,
0:17:51 > 0:17:55and places them in her chocolate brownie Scotch egg casings.
0:17:55 > 0:17:58I didn't see you presenting it like that.
0:17:58 > 0:18:00- So, it's a Scotch egg?- Yeah.
0:18:03 > 0:18:06Mary-Ellen begins plating up with a drag of carrot toffee,
0:18:06 > 0:18:11then coats her brownie Scotch eggs in parsnip crumb.
0:18:11 > 0:18:14Next, the technical bee pollen spherification yolks for her eggs.
0:18:14 > 0:18:16You know when people watch you do stuff,
0:18:16 > 0:18:19I don't know if you've noticed, but it tends to go wrong.
0:18:19 > 0:18:22Yeah, can you go away now, please?
0:18:23 > 0:18:26The completed Scotch eggs go on the plate,
0:18:26 > 0:18:28followed by cubes of beetroot marshmallow...
0:18:30 > 0:18:32..and dots of hazelnut butter.
0:18:36 > 0:18:39- Well. Scotch egg.- Yes.
0:18:39 > 0:18:42This is exactly how you wanted it?
0:18:42 > 0:18:45- Almost.- Almost.
0:18:45 > 0:18:48- OK, well, let's go and taste it.- OK, cool.
0:18:48 > 0:18:51- Be nice.- Always. Be confident.- Yeah.
0:18:54 > 0:18:56I've loved the journey you've given me.
0:18:56 > 0:18:58Explain to me your thought process behind this.
0:18:58 > 0:19:02I wanted to take an old way of using vegetables
0:19:02 > 0:19:06and turn it into a new way of using vegetables.
0:19:06 > 0:19:08- That's interesting.- Yeah, wow, bit of a surprise, isn't it?
0:19:08 > 0:19:10- Didn't picture that.- Not at all.
0:19:10 > 0:19:12This is the outside of the Scotch egg?
0:19:12 > 0:19:15Yeah, so that's the beetroot and chocolate brownie.
0:19:18 > 0:19:21Really like the flavour. Tiniest bit dry.
0:19:24 > 0:19:26You getting the beetroot and the brownie?
0:19:28 > 0:19:31- Not really. Seems a bit lost in the chocolate.- Yeah.
0:19:31 > 0:19:34- This brown sauce, what is that? - That's hazelnut butter.
0:19:34 > 0:19:36Do you think there's enough of that on the plate?
0:19:36 > 0:19:39Um, possibly not, actually, no.
0:19:39 > 0:19:40What's this sauce?
0:19:41 > 0:19:43That's the hazelnut oil.
0:19:50 > 0:19:54- Has it got the wow factor? - I am really happy with that.- OK.
0:19:54 > 0:19:56Not often I say that about anything.
0:19:57 > 0:20:00- - Yeah, you can taste that real earthy beetroot, can't you?- Yeah.
0:20:00 > 0:20:02I really like that.
0:20:02 > 0:20:05Do you think the veterans will get this dish?
0:20:05 > 0:20:07I think, if you didn't know, if that was put down in front of you,
0:20:07 > 0:20:10you wouldn't necessarily expect to be eating veg,
0:20:10 > 0:20:13but I think that's the visual trick, the fact that it's hidden.
0:20:13 > 0:20:14- I'm going to give it a seven,
0:20:14 > 0:20:17purely on the fact that I don't know if the veterans
0:20:17 > 0:20:18are going to get that.
0:20:18 > 0:20:21I just think that a couple of the flavours might be a bit lost,
0:20:21 > 0:20:23but I really like what she's done.
0:20:23 > 0:20:25Yeah, so, don't know how that went, again,
0:20:25 > 0:20:29but I'm happier with that than I thought I was going to be.
0:20:29 > 0:20:31You know, I thought the flavours were right.
0:20:31 > 0:20:36And so, whether or not Daniel likes it, I don't know.
0:20:37 > 0:20:39Last up is current leader, James,
0:20:39 > 0:20:42and his modern interpretation of sticky toffee pudding.
0:20:42 > 0:20:44How do you feel about this one, James?
0:20:44 > 0:20:47- Well, after tasting them two, pretty nervous, actually.- Really?
0:20:47 > 0:20:50Yeah, you guys have done a good job there, and I'm...
0:20:50 > 0:20:54certainly up against some big competition, now, aren't I?
0:20:54 > 0:20:57- You OK?- How'd you get on?
0:20:57 > 0:20:58- All right.
0:20:58 > 0:21:01- I'm done. I'm done, it's brilliant. - Good feeling, isn't it?
0:21:01 > 0:21:03Really good feeling. - Stop rubbing it in.
0:21:03 > 0:21:05Nearly there, nearly there.
0:21:07 > 0:21:09James starts his plate with his apple puree.
0:21:11 > 0:21:15Then it's mini toffee apples and walnut paste balls.
0:21:17 > 0:21:20You don't think the veterans might expect it made with dates?
0:21:22 > 0:21:25They might do, but they're not going to get it that way.
0:21:25 > 0:21:28His toffee sauce topped toffee cake is next.
0:21:28 > 0:21:30Looks spot on to me, Chef.
0:21:30 > 0:21:33Dots of toffee sauce
0:21:33 > 0:21:37and quenelles of his cinnamon ice cream complete the plate.
0:21:44 > 0:21:47Would this honour the war veterans of D-Day?
0:21:47 > 0:21:49I think it would certainly spoil them,
0:21:49 > 0:21:53and I think it's my take on a proper British pudding.
0:21:53 > 0:21:55- OK. Let's go and taste it.- Let's go.
0:21:58 > 0:22:01- Nice dessert?- Yeah, very nice.
0:22:01 > 0:22:03It's a shame that his cream hasn't held, though.
0:22:03 > 0:22:06- Ice-cream's tricky...- Yeah. - ..anyway, for a banquet.
0:22:06 > 0:22:08As a plate of food, you happy?
0:22:08 > 0:22:09Yes.
0:22:09 > 0:22:13- Toffee apples?- Yes, toffee apple.
0:22:13 > 0:22:15HE CRUNCHES ON TOFFEE APPLE
0:22:15 > 0:22:17- Not going to break any teeth?- Nope.
0:22:19 > 0:22:22- They are very good.- Mhmm.
0:22:22 > 0:22:24This is the sticky toffee sponge.
0:22:24 > 0:22:26Is that the consistency you were looking for?
0:22:26 > 0:22:28Yea, I think it's a good consistency, that.
0:22:29 > 0:22:32It's a little bit... A touch soggy, I think.
0:22:33 > 0:22:36I'm not sure he'll be 100% happy with that sponge.
0:22:37 > 0:22:39- This is the apple puree?- Yep.
0:22:45 > 0:22:47- And this is the cinnamon ice cream?- Yes.
0:22:51 > 0:22:53- Not too strong?- No, I like it.
0:22:53 > 0:22:55I think it lifts it and gives it that extra element.
0:22:59 > 0:23:01That is a beautiful texture on the ice cream.
0:23:01 > 0:23:03The apple puree's fantastic.
0:23:03 > 0:23:05Has it got the wow factor?
0:23:05 > 0:23:09It sticks to its roots of it being a proper British pudding,
0:23:09 > 0:23:12and I hope it's going to impress some veterans.
0:23:14 > 0:23:17Is the cooking good? Yes, for me.
0:23:17 > 0:23:19Um...
0:23:19 > 0:23:22Just not sure whether the veterans would get it.
0:23:29 > 0:23:32- Hey.- How you doing?- All done?
0:23:32 > 0:23:36Yeah, relief. I think today was hard.
0:23:36 > 0:23:40I think we all feel pretty happy with the desserts we've put up.
0:23:40 > 0:23:42Unfortunately, one of us has got to go.
0:23:50 > 0:23:51Good evening, chefs.
0:23:51 > 0:23:53This is the most difficult part,
0:23:53 > 0:23:56cos only two of you are going to go through to the judging chamber.
0:23:59 > 0:24:00I'm going to start with you, James...
0:24:02 > 0:24:06..for your sticky toffee pudding, with cinnamon ice cream.
0:24:06 > 0:24:08I really thought it was another good idea.
0:24:08 > 0:24:10I can see the war veterans sitting there,
0:24:10 > 0:24:14enjoying the flavours on the plate.
0:24:14 > 0:24:17Cinnamon ice cream, beautiful depth,
0:24:17 > 0:24:18lovely consistency.
0:24:19 > 0:24:21But...
0:24:22 > 0:24:25..the sponge needs to be soaking up the sauce a little bit more,
0:24:25 > 0:24:27so it just gets a bit more gooier.
0:24:29 > 0:24:31The apple puree tasted slightly buttery.
0:24:31 > 0:24:34Stick a little bit of salt on there, just to cut through it all.
0:24:35 > 0:24:39If you go through, I think you need to tweak this dish,
0:24:39 > 0:24:40to make it better.
0:24:42 > 0:24:43Mark...
0:24:45 > 0:24:47..for your Apple Orchard Hedgerow
0:24:47 > 0:24:50with blackberries and warm ice cream.
0:24:50 > 0:24:52I thought it was another lovely dish.
0:24:52 > 0:24:56Lovely idea, and you brought your nan all the way through the journey.
0:24:58 > 0:25:00The dish absolutely LOOKED fantastic.
0:25:02 > 0:25:07The pastry, really nice crisp texture, I loved the flavour.
0:25:07 > 0:25:08But...
0:25:08 > 0:25:13I was expecting a really firm, warm ice cream.
0:25:13 > 0:25:15It was more like a foam.
0:25:18 > 0:25:22The apple fluid gel, it looked great on the plate,
0:25:22 > 0:25:24but I just wanted some fresh apple in it.
0:25:24 > 0:25:27It tasted of chemicals.
0:25:29 > 0:25:32And for you, Mary-Ellen.
0:25:32 > 0:25:35With your beetroot parsnip chocolate cake, milk and honey.
0:25:37 > 0:25:40The veg, I thought it was an unusual idea.
0:25:41 > 0:25:43The beetroot marshmallow,
0:25:43 > 0:25:45I really enjoyed that.
0:25:45 > 0:25:47The parsnip and chocolate brownie...
0:25:49 > 0:25:52I thought that was really nice.
0:25:52 > 0:25:53But...
0:25:55 > 0:25:59You made this beautiful hazelnut butter,
0:25:59 > 0:26:01and I couldn't see it on the plate.
0:26:01 > 0:26:05But the disappointing thing for me is,
0:26:05 > 0:26:07you've shown me your history this week,
0:26:07 > 0:26:09and I thought I was going to see
0:26:09 > 0:26:13a dessert which was going to be a celebration,
0:26:13 > 0:26:17and I couldn't see where that fitted in with the rest of your menu.
0:26:17 > 0:26:20It just didn't feel like a welcome-home treat.
0:26:23 > 0:26:24So, for the scores.
0:26:25 > 0:26:27With a score of seven,
0:26:27 > 0:26:30and the person who's going through with the highest score this week...
0:26:31 > 0:26:35- ..it's you, James. Congratulations. - Thank you.- Well done, mate.
0:26:36 > 0:26:38So, we've got two chefs left,
0:26:38 > 0:26:42but only one of you can go through to the judging chamber.
0:26:44 > 0:26:46Mary-Ellen...
0:26:46 > 0:26:49for your beetroot and parsnip cake
0:26:49 > 0:26:51I'm giving you...
0:26:54 > 0:26:56..I'm giving you a five.
0:26:58 > 0:27:00Mark...
0:27:01 > 0:27:04..for your orchard and hedgerow.
0:27:05 > 0:27:07I'm giving you...
0:27:09 > 0:27:12..I'm giving you a five as well, Mark.
0:27:12 > 0:27:16So, Mary-Ellen, you're going through to the judges, congratulations.
0:27:16 > 0:27:19- How do you feel? - Um, a bit shaky.
0:27:19 > 0:27:22Mark, how do you feel?
0:27:22 > 0:27:25Naturally, gutted. Absolutely devastated.
0:27:25 > 0:27:28But I'm going to walk out of that door with my head held high.
0:27:28 > 0:27:30I'm sure you'll get another opportunity to come back,
0:27:30 > 0:27:32and show us the real Mark on a plate.
0:27:32 > 0:27:33Thank you very much.
0:27:33 > 0:27:35Thanks, Chef. Thanks.
0:27:35 > 0:27:37- You'll come back.- Thank you.
0:27:37 > 0:27:40James and Mary-Ellen will cook for the judges tomorrow,
0:27:40 > 0:27:43but Mark must leave the competition.
0:27:43 > 0:27:46- Thank you.- I'm blown away, really. I'm really, really happy.
0:27:46 > 0:27:50- I didn't want to go home at all. - Well done.
0:27:50 > 0:27:56I thought I was gone. So, it was a real shock to get through.
0:27:56 > 0:27:59- Thank you.- Best of luck to you both.
0:28:01 > 0:28:03To not cook for the veterans is, um...
0:28:03 > 0:28:06a blow that I wasn't expecting, to be honest.
0:28:06 > 0:28:08I think you've both got a big day.
0:28:08 > 0:28:11Really, really want to get through to finals week now.
0:28:11 > 0:28:16Anyone could go through, and I want that one to be me.
0:28:16 > 0:28:20- Tomorrow, Mary-Ellen and James go head-to-head...- Gloves off today.
0:28:20 > 0:28:22..cooking their four dishes again for the judges.
0:28:22 > 0:28:25- Both pretty busy here, aren't we? - Yeah, it's quite tense.
0:28:25 > 0:28:26But only one will be victorious.
0:28:26 > 0:28:29I don't care if I ever see this pudding again in my life.
0:28:29 > 0:28:32This is one of the best dishes I've ever eaten.
0:28:32 > 0:28:33And the winner is...