Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:02,320 --> 00:00:04,695
This year on Great British Menu...
2
00:00:04,720 --> 00:00:06,575
Hot stuff coming through.
3
00:00:06,600 --> 00:00:08,575
...the creme de la creme
of the UK's chefs...
4
00:00:10,000 --> 00:00:11,415
...are cooking their hearts out...
5
00:00:11,440 --> 00:00:13,055
Ooh-la-la.
6
00:00:13,080 --> 00:00:14,535
...for a chance to cook at
7
00:00:14,560 --> 00:00:16,815
the prestigious
Great British Menu banquet...
8
00:00:16,840 --> 00:00:18,175
Rock and roll!
9
00:00:18,200 --> 00:00:20,695
...which this year celebrates
Britain's triumphs
10
00:00:20,720 --> 00:00:22,415
in animation and illustration.
11
00:00:23,440 --> 00:00:24,935
That's amazing!
12
00:00:24,960 --> 00:00:28,135
Of course, the chefs' dishes
must taste delicious...
13
00:00:28,160 --> 00:00:30,175
I'm not giving out points
for confidence, right?
14
00:00:30,200 --> 00:00:32,615
...but they must represent the theme,
too.
15
00:00:34,360 --> 00:00:37,535
A roster of revered
Great British Menu winners...
16
00:00:38,600 --> 00:00:40,335
Snakes! That'll be snakes. Yeah!
17
00:00:40,360 --> 00:00:44,895
...are returning as veteran judges
to score the regional rounds.
18
00:00:44,920 --> 00:00:46,615
I'm scoring you a ten.
19
00:00:46,640 --> 00:00:48,295
I would give you an 11 if I could.
20
00:00:48,320 --> 00:00:51,935
They've got their eyes peeled
and taste buds primed
21
00:00:51,960 --> 00:00:55,775
for supreme culinary skill
and unparalleled talent.
22
00:00:55,800 --> 00:00:57,895
Go hard or go home. Focused.
23
00:00:57,920 --> 00:01:00,495
The pressure is on as,
at the end of each day,
24
00:01:00,520 --> 00:01:01,895
the least successful chef...
25
00:01:01,920 --> 00:01:04,135
Done. ..will leave the competition.
26
00:01:04,160 --> 00:01:05,295
Exciting!
27
00:01:06,440 --> 00:01:08,375
This week, it's Scotland's finest
28
00:01:08,400 --> 00:01:10,215
who are showing off
their culinary talents.
29
00:01:11,200 --> 00:01:12,535
It smells good in here.
30
00:01:12,560 --> 00:01:16,215
Yesterday, Abi was eliminated
after the fish course.
31
00:01:16,240 --> 00:01:17,495
Go hard or go home.
32
00:01:17,520 --> 00:01:20,335
The three chefs left
in the competition
33
00:01:20,360 --> 00:01:22,015
are newcomers Kevin Dalgleish...
34
00:01:23,200 --> 00:01:24,815
Yeah. A lot riding on today.
35
00:01:24,840 --> 00:01:26,735
...and Mark McCabe...
36
00:01:26,760 --> 00:01:29,895
I just need to make sure
my food is the best it can be.
37
00:01:29,920 --> 00:01:31,695
...and returner Adam Handling.
38
00:01:31,720 --> 00:01:34,975
Alleluia! My cheeks worked.
Happiest clay of my life!
39
00:01:35,000 --> 00:01:38,855
They're all hungry for success,
and emotions are running high.
40
00:01:38,880 --> 00:01:39,895
BLEEP!
41
00:01:39,920 --> 00:01:41,655
It's...definitely one to push.
42
00:01:41,680 --> 00:01:46,135
But only the two highest-scoring
chefs will make it through.
43
00:01:46,160 --> 00:01:48,695
I really thought
he might pass out there.
44
00:01:59,720 --> 00:02:01,935
The three remaining chefs
for Scotland
45
00:02:01,960 --> 00:02:04,495
must now compete
over mains and desserts.
46
00:02:04,520 --> 00:02:09,375
Adam and Mark are in the lead on 17
points, and Kevin is on 13 points.
47
00:02:09,400 --> 00:02:10,735
The competition is heating up
48
00:02:10,760 --> 00:02:13,775
but only the best two will
get to cook for the judges.
49
00:02:16,280 --> 00:02:17,695
So, it's main course.
50
00:02:17,720 --> 00:02:20,255
Everyone wants this one.
We're going to be running about.
51
00:02:20,280 --> 00:02:22,135
Absolutely.
I've got the sneakers on!
52
00:02:22,160 --> 00:02:24,415
Let's do it, let's cook. Absolutely.
53
00:02:24,440 --> 00:02:26,855
The veteran they have to impress
54
00:02:26,880 --> 00:02:30,415
was the youngest chef
to ever gain two Michelin stars
55
00:02:30,440 --> 00:02:34,575
and cooked his starter course
at the Great British Menu banquet.
56
00:02:34,600 --> 00:02:37,175
Tom Aikens has restaurants
all over the world,
57
00:02:37,200 --> 00:02:40,095
not to mention
a fearsome reputation.
58
00:02:41,280 --> 00:02:43,015
The chefs have really
got to go for it.
59
00:02:43,040 --> 00:02:45,895
I want to see that great
Scottish produce on the plate
60
00:02:45,920 --> 00:02:48,455
but, above all,
it's got to fit the brief perfectly.
61
00:02:50,680 --> 00:02:53,015
Kevin, originally
from the Scottish Borders,
62
00:02:53,040 --> 00:02:56,735
is new to the competition,
and a few points off the pace.
63
00:02:56,760 --> 00:03:00,095
Will his dish, inspired by
the famous Dandy comic character,
64
00:03:00,120 --> 00:03:02,295
shoot him up the leader board?
65
00:03:05,440 --> 00:03:08,655
The name is
A Refined & Dandy Cow Pie...
66
00:03:08,680 --> 00:03:11,735
Aha. ..and the inspiration is
Desperate Dan, obviously.
67
00:03:11,760 --> 00:03:13,695
We love Desperate Dan.
Who else would it be?
68
00:03:13,720 --> 00:03:15,935
Tell me, how are we making it?
How are we going about it?
69
00:03:15,960 --> 00:03:17,975
So, we're going to braise
the beef cheeks. Yeah.
70
00:03:18,000 --> 00:03:20,455
Then we're going to make
a lovely red wine sauce,
71
00:03:20,480 --> 00:03:22,375
a bit of Madeira in there.
We've got some ceps,
72
00:03:22,400 --> 00:03:24,495
we've got some nice turnip,
some carrots,
73
00:03:24,520 --> 00:03:26,695
a nice bit
of horseradish pomme puree,
74
00:03:26,720 --> 00:03:29,055
and then I'm going to make
a lovely lattice pastry top
75
00:03:29,080 --> 00:03:31,135
to sit over the whole dish.
76
00:03:31,160 --> 00:03:34,575
OK. I've got a cloche that I put it
over. Sometimes it sticks.
77
00:03:34,600 --> 00:03:37,855
So, there's an element of risk there
because it's very fine
78
00:03:37,880 --> 00:03:40,575
so you can see in it. OK. Are
you happy with the pressure cooker?
79
00:03:40,600 --> 00:03:43,295
Yeah, I mean, I've done it plenty
of times. It's an hour bang-on.
80
00:03:43,320 --> 00:03:45,935
I said to Adam earlier,
it's only 25 minutes
81
00:03:45,960 --> 00:03:48,415
because he's cooking beef cheeks.
The battle is on!
82
00:03:49,760 --> 00:03:52,615
Well, we wish you loads of luck,
of course. Thanks very much.
83
00:03:52,640 --> 00:03:55,855
Also a newcomer,
sustainability champion Mark
84
00:03:55,880 --> 00:03:57,415
is joint top of the leader board.
85
00:03:57,440 --> 00:03:59,735
His main course, Badger's Sett,
86
00:03:59,760 --> 00:04:03,255
is based on a children's classic,
Wind In The Willows.
87
00:04:04,800 --> 00:04:07,415
I was quite an anxious child.
I used to put on an animation
88
00:04:07,440 --> 00:04:10,495
of Wind In The Willows
to help me sleep. Aw.
89
00:04:10,520 --> 00:04:13,295
I think most chefs are anxious
when they're young, aren't they?
90
00:04:13,320 --> 00:04:15,575
I think it's good.
It's good energy for the kitchen.
91
00:04:15,600 --> 00:04:18,255
I even have a tattoo of Badger,
actually, on my arm.
92
00:04:18,280 --> 00:04:21,695
This is from the exact scene that
the dish is based on. Oh, my gosh!
93
00:04:21,720 --> 00:04:23,735
What are we actually doing, then?
94
00:04:23,760 --> 00:04:26,855
So, I'm doing a rack of hogget
which I'm going to cure
95
00:04:26,880 --> 00:04:28,815
and then cook over the barbecue. OK.
96
00:04:28,840 --> 00:04:31,295
The hogget's going to be
sitting on some sauerkraut
97
00:04:31,320 --> 00:04:33,935
and then, to share,
I'm going to have
98
00:04:33,960 --> 00:04:35,895
a Parker House-style brioche
99
00:04:35,920 --> 00:04:39,135
stuffed with lamb shoulder stew...
Ooh.
100
00:04:39,160 --> 00:04:42,215
...and a lamb fat candle
to clip it in.
101
00:04:42,240 --> 00:04:44,655
Ancl then, presentation-wise,
how's it looking?
102
00:04:44,680 --> 00:04:47,015
I want it to feel
like Badger's parlour.
103
00:04:47,040 --> 00:04:50,455
So, to recreate that, we've got
cast-iron candleholders,
104
00:04:50,480 --> 00:04:52,215
a little cauldron for the sauce.
105
00:04:52,240 --> 00:04:55,015
Sounds very warming, very inviting,
very welcoming.
106
00:04:56,560 --> 00:04:59,135
Mark and Adam have similar
food philosophies
107
00:04:59,160 --> 00:05:02,575
championing sustainability
and zero waste.
108
00:05:02,600 --> 00:05:06,455
Now it turns out they have a similar
inspiration for the main course
109
00:05:06,480 --> 00:05:08,575
by the same Scottish author.
110
00:05:09,720 --> 00:05:12,815
It's Ratty's Picnic,
and also Wind In The Willows.
111
00:05:12,840 --> 00:05:15,215
More Wind In The Willows! Ah, yeah.
112
00:05:15,240 --> 00:05:17,695
Mine's based on the scene
that Ratty and Mole,
113
00:05:17,720 --> 00:05:19,975
they went for a little picnic.
Ratty made everything
114
00:05:20,000 --> 00:05:22,255
and he started rattling dishes off
to Mole.
115
00:05:22,280 --> 00:05:25,175
Ancl Mole was like, "Whoa, calm down,
that's way too much."
116
00:05:25,200 --> 00:05:27,815
Ancl I'm pretty much recreating
every one of them,
117
00:05:27,840 --> 00:05:30,055
dish after dish after dish
after dish... Oh, my word.
118
00:05:30,080 --> 00:05:31,655
All righty.
So, what have we got, then?
119
00:05:31,680 --> 00:05:34,615
The main element is going to be
chicken stuffed with haggis.
120
00:05:34,640 --> 00:05:36,495
I'm going to do
a little beef cheek tart.
121
00:05:36,520 --> 00:05:38,775
I'm going to do an ox tongue sauce.
122
00:05:38,800 --> 00:05:42,575
I'm going to do a...like
an aubergine puree, cross
123
00:05:42,600 --> 00:05:45,055
between curry sauce
and brown sauce together.
124
00:05:45,080 --> 00:05:46,935
OK. They talk a lot about gherkins.
Right.
125
00:05:46,960 --> 00:05:49,695
So, we're going to be doing
fried gherkins, gherkin ketchup.
126
00:05:49,720 --> 00:05:52,815
So, you must have a mighty prep list
on your hands.
127
00:05:52,840 --> 00:05:54,095
Nine-page prep list.
128
00:05:54,120 --> 00:05:56,855
Yeah. Apparently, it's the biggest
one that's ever been on the show.
129
00:05:56,880 --> 00:05:59,655
Well, on that note...chop-chop!
130
00:06:07,720 --> 00:06:09,095
MARK LAUGHS
131
00:06:10,160 --> 00:06:12,735
Kevin sears
his marinated beef cheeks and
132
00:06:12,760 --> 00:06:14,975
quickly gets them
into the pressure cooker
133
00:06:15,000 --> 00:06:17,855
to give them as much time
to tenderise as possible.
134
00:06:19,680 --> 00:06:23,415
As this isn't a traditional pie,
it only has a top,
135
00:06:23,440 --> 00:06:26,935
Kevin's next job is to brush
the pastry around the bowls
136
00:06:26,960 --> 00:06:28,935
with egg wash, and then bake.
137
00:06:30,280 --> 00:06:33,215
Yeah, under pressure, first up -
so I need to get my skates on
138
00:06:33,240 --> 00:06:36,975
and I need to catch these guy, too,
so, a lot riding on today.
139
00:06:37,000 --> 00:06:39,775
He then browns beef trim
for his jus,
140
00:06:39,800 --> 00:06:42,415
adding port, red wine
and sherry vinegar.
141
00:06:43,840 --> 00:06:47,535
So, Kevin's dish,
A Refined 81 Dandy Cow Pie.
142
00:06:47,560 --> 00:06:50,735
I mean, it all sounds great
on paper but, at the end of the clay,
143
00:06:50,760 --> 00:06:52,495
it is just a pie.
144
00:06:52,520 --> 00:06:54,855
But it has to be an amazing pie.
145
00:06:54,880 --> 00:06:57,375
So the beef cheeks need to be moist,
full of flavour,
146
00:06:57,400 --> 00:07:00,135
tender enough, but not like
completely breaking down.
147
00:07:02,080 --> 00:07:04,055
Mark is making a brioche dough -
148
00:07:04,080 --> 00:07:07,255
mixing flour and yeast
with eggs, butter and starter.
149
00:07:09,000 --> 00:07:11,615
So much to do.
A lot riding on today as well.
150
00:07:11,640 --> 00:07:14,175
I really don't want
to let my foot off the gas.
151
00:07:14,200 --> 00:07:16,575
A bit nervous
but I think we'll be OK.
152
00:07:16,600 --> 00:07:21,215
He fries lamb for a stew that
he plans to encase in the bread.
153
00:07:22,240 --> 00:07:25,335
My brioche needs to prove
and be baked in time.
154
00:07:25,360 --> 00:07:26,895
The big concern -
155
00:07:26,920 --> 00:07:29,655
I've never used this particular
pressure cooker before as well,
156
00:07:29,680 --> 00:07:31,375
so that's always a little worry.
157
00:07:32,480 --> 00:07:35,655
The lamb is added to
the pressure cooker along with stock
158
00:07:35,680 --> 00:07:38,095
and he prepares his rack of hogget -
159
00:07:38,120 --> 00:07:40,935
meat which is
slightly older than lamb.
160
00:07:40,960 --> 00:07:43,855
Mark's dish - Badger's Sett -
that hogget rack,
161
00:07:43,880 --> 00:07:46,135
what are you going
to be looking for?
162
00:07:46,160 --> 00:07:47,855
It's got a good centimetre of fat
on there,
163
00:07:47,880 --> 00:07:50,055
so he's got to cook it fairly
slowly, not too quickly
164
00:07:50,080 --> 00:07:51,975
so that renders down
and then you've got
165
00:07:52,000 --> 00:07:53,855
a nice, beautiful pink meat inside.
166
00:07:53,880 --> 00:07:56,135
So, you guys are doing
the same illustration, are you?
167
00:07:56,160 --> 00:07:57,815
Lots of similarities but, you know,
168
00:07:57,840 --> 00:08:00,295
Wind In The Willows
is an iconic book.
169
00:08:00,320 --> 00:08:03,615
I remember when I was younger, my
grandmother used to read this to me,
170
00:08:03,640 --> 00:08:06,495
so, there's a little nod to her
in this meal as well.
171
00:08:06,520 --> 00:08:08,375
I think, for me,
it was very similar.
172
00:08:08,400 --> 00:08:10,975
I've got a copy of the book
that my gran gave to me.
173
00:08:11,000 --> 00:08:12,175
Do we share the same gran?!
174
00:08:12,200 --> 00:08:15,375
When you said "MY gran",
I almost corrected you. Our gran!
175
00:08:15,400 --> 00:08:17,535
So, what was it about Desperate Dan,
176
00:08:17,560 --> 00:08:20,735
that attracted you to do a dish
based on him, Kevin?
177
00:08:20,760 --> 00:08:23,975
When I was doing some research,
it took me back to some memories
178
00:08:24,000 --> 00:08:26,055
being back in Hawick
when I was nine years old
179
00:08:26,080 --> 00:08:27,615
joining the Desperate Dan Club.
180
00:08:27,640 --> 00:08:30,135
So, you know, all these memories
are great, you know.
181
00:08:30,160 --> 00:08:32,575
Yeah, he's certainly famous
for Scotland as well.
182
00:08:33,600 --> 00:08:37,055
With a long list of things to do,
Adam gets cracking -
183
00:08:37,080 --> 00:08:40,335
prepping veg
for two different purees.
184
00:08:40,360 --> 00:08:44,215
I think this is going to be the
hardest I've worked in a long time.
185
00:08:44,240 --> 00:08:46,335
He makes a chicken mousse by
blending egg white
186
00:08:46,360 --> 00:08:50,055
and chicken breast,
adding haggis and cream.
187
00:08:50,080 --> 00:08:53,855
There's a lot of things on this
dish, though, which makes it fun
188
00:08:53,880 --> 00:08:56,415
and, hopefully,
that gives it the edge.
189
00:08:56,440 --> 00:08:58,215
There's no doubt about it,
Mark can cook.
190
00:08:58,240 --> 00:08:59,855
We've seen that
on his last two dishes.
191
00:08:59,880 --> 00:09:01,775
Hopefully, this one does the theatre
as well.
192
00:09:03,280 --> 00:09:04,695
I'm coming for you, Mark!
193
00:09:04,720 --> 00:09:08,015
His beef cheeks in beer,
stock and aromats
194
00:09:08,040 --> 00:09:09,335
go into the pressure cooker.
195
00:09:09,360 --> 00:09:11,335
Wish me luck. I don't know
how to use these things.
196
00:09:12,320 --> 00:09:17,055
He makes a masala paste using
turmeric, garlic and red chillies.
197
00:09:17,080 --> 00:09:21,615
So, this is for my aubergine chutney
which is like a cross
198
00:09:21,640 --> 00:09:24,335
between a curry sauce
and a brown sauce. Really lovely.
199
00:09:24,360 --> 00:09:27,495
Adam's dish... Mm. ..Ratty's Picnic,
200
00:09:27,520 --> 00:09:30,335
sounds like a dish headed
straight towards a banquet.
201
00:09:30,360 --> 00:09:31,815
Well, let's not count our chickens
202
00:09:31,840 --> 00:09:35,215
before they're hatched, as they say.
Before they're poached or steamed.
203
00:09:35,240 --> 00:09:37,415
So, listen, there's a lot of work
to get through. Yes.
204
00:09:37,440 --> 00:09:38,695
It could be an amazing dish,
205
00:09:38,720 --> 00:09:41,095
or it could end up
with egg on his face. Let's see.
206
00:09:43,400 --> 00:09:45,775
Kevin is making
his puff pastry lattice top
207
00:09:45,800 --> 00:09:49,015
which he egg washes
before shaping over a bowl.
208
00:09:49,040 --> 00:09:50,575
I've got lots to do. I've got...
209
00:09:50,600 --> 00:09:53,335
The big worry is the beef cheeks
being cooked perfectly
210
00:09:53,360 --> 00:09:56,335
and, obviously, the lattice pastry
not sticking to the bowls.
211
00:09:58,680 --> 00:10:01,495
It'll form the lid to his cow pie -
212
00:10:01,520 --> 00:10:04,615
favourite food of comic strip hero
Desperate Dan,
213
00:10:04,640 --> 00:10:06,055
who has Scottish roots.
214
00:10:06,080 --> 00:10:09,415
When developing his dish,
Kevin met with Craig Graham,
215
00:10:09,440 --> 00:10:12,535
former editor of The Dandy magazine.
216
00:10:12,560 --> 00:10:14,695
Hi, Craig. Pleased to me you.
217
00:10:14,720 --> 00:10:17,895
Dundee is actually the home
of The Dandy,
218
00:10:17,920 --> 00:10:21,535
the comic that Desperate Dan
was the figurehead for.
219
00:10:21,560 --> 00:10:24,175
Ancl Dundonians have
a huge affection for Dan.
220
00:10:24,200 --> 00:10:26,335
They see him as their superhero.
221
00:10:26,360 --> 00:10:28,655
This statue brings
so much memories back to me
222
00:10:28,680 --> 00:10:30,655
being in the Desperate Dan
Pie Eater's Club.
223
00:10:30,680 --> 00:10:34,255
Although he's a cowboy ostensibly
from Cactusville in the Wild West,
224
00:10:34,280 --> 00:10:37,975
actually,
he's from the Wild East of Scotland!
225
00:10:38,000 --> 00:10:41,375
So, Kevin,
how does he figure in your dish?
226
00:10:41,400 --> 00:10:44,455
Historically,
the cow pie was massive
227
00:10:44,480 --> 00:10:47,895
and probably really stodgy
and really, you know, hearty.
228
00:10:47,920 --> 00:10:49,575
I'm going to try and refine it
229
00:10:49,600 --> 00:10:51,495
and braise little beef cheeks
and glaze them,
230
00:10:51,520 --> 00:10:53,415
and then there's a lot of
local vegetables.
231
00:10:53,440 --> 00:10:55,535
Hopefully, I can make him proud.
232
00:10:55,560 --> 00:10:57,015
That sounds amazing.
233
00:10:57,040 --> 00:10:58,895
I'm sure Aunt Aggie would approve.
234
00:11:02,840 --> 00:11:04,655
With his pastry lattice
235
00:11:04,680 --> 00:11:07,055
luckily coming away from the bowls
without sticking...
236
00:11:08,200 --> 00:11:09,775
Relieved? Yeah. It's always a worry.
237
00:11:09,800 --> 00:11:13,815
...Kevin moves on to glazing his
heritage carrots and baby turnips,
238
00:11:13,840 --> 00:11:16,975
passes his cooked potatoes,
and seasons.
239
00:11:17,000 --> 00:11:18,895
I'm excited to get the dish
in front of Tom,
240
00:11:18,920 --> 00:11:21,855
and I need a big score, obviously,
to try and jump these guys.
241
00:11:21,880 --> 00:11:23,215
KEVIN CH UCKLES
242
00:11:23,240 --> 00:11:24,775
Pastry has turned out
how you wanted?
243
00:11:24,800 --> 00:11:27,335
Yeah, it's good. I'm just going
to finish it with some crumb,
244
00:11:27,360 --> 00:11:29,895
just going to reglaze it finish it
with some of the onion crumb.
245
00:11:29,920 --> 00:11:31,975
So, with Kevin's pie,
I've had a look.
246
00:11:32,000 --> 00:11:34,335
A bit sad because
there's no bottom to it.
247
00:11:34,360 --> 00:11:36,815
There is a trellis top
but, to me, it's not really pie,
248
00:11:36,840 --> 00:11:39,015
so I just hope that he gets
all those other bits perfect
249
00:11:39,040 --> 00:11:42,095
if I'm going to give it
a good score.
250
00:11:42,120 --> 00:11:44,815
Mark is keeping an eye on his stew,
251
00:11:44,840 --> 00:11:47,735
having never used
this pressure cooker before.
252
00:11:47,760 --> 00:11:50,575
Thank God for that.
Cooked and not burnt.
253
00:11:50,600 --> 00:11:52,095
Praise be.
254
00:11:53,480 --> 00:11:55,695
I'm telling you,
that is a weight off my mind.
255
00:11:55,720 --> 00:11:57,495
To make edible candles...
256
00:11:58,600 --> 00:12:00,055
Any hands all round?
257
00:12:00,080 --> 00:12:04,295
...he suspends a wick in moulds
and pours in rendered lamb fat.
258
00:12:04,320 --> 00:12:05,695
It's going to be burning.
259
00:12:05,720 --> 00:12:08,735
The fat's going to melt into
a little dish of salt and rosemary.
260
00:12:08,760 --> 00:12:11,855
Perfect for clipping your bread into.
261
00:12:16,280 --> 00:12:18,735
He fills brioche dough
with the lamb stew
262
00:12:18,760 --> 00:12:22,015
and starts his hogget rack
off on the barbecue.
263
00:12:23,400 --> 00:12:25,215
And then, what's over here?
264
00:12:25,240 --> 00:12:26,655
So, this is some sauerkraut.
265
00:12:26,680 --> 00:12:28,935
It's got a bit of seaweed
through it, a bit of dulse
266
00:12:28,960 --> 00:12:32,455
and some kelp as well. We make a lot
of... Wow, OK, that's interesting.
267
00:12:32,480 --> 00:12:34,935
I always think seaweed and lamb
goes really well together.
268
00:12:36,680 --> 00:12:38,655
I'm going to warm that through
in a little butter
269
00:12:38,680 --> 00:12:40,495
just to temper it slightly.
270
00:12:40,520 --> 00:12:43,095
With hogget,
it's quite a strong taste
271
00:12:43,120 --> 00:12:45,175
and so the acidity
from the sauerkraut
272
00:12:45,200 --> 00:12:47,135
and with the sea flavour
from the dulse,
273
00:12:47,160 --> 00:12:49,215
it will really help, I think,
lighten the dish.
274
00:12:49,240 --> 00:12:51,975
If Mark really gets everything
right,
275
00:12:52,000 --> 00:12:53,655
I think he could be on
for a high score.
276
00:12:53,680 --> 00:12:55,655
For Adam's chicken sauce,
277
00:12:55,680 --> 00:12:58,215
roasted chicken wings
are added to stock.
278
00:12:58,240 --> 00:13:00,935
But has he bitten off
more than he can chew?
279
00:13:00,960 --> 00:13:03,695
This is hard work.
CH UCKLES WRYLY
280
00:13:03,720 --> 00:13:07,575
For his ox cheek tart,
he preps puff pastry cases.
281
00:13:08,960 --> 00:13:10,015
Added texture!
282
00:13:12,040 --> 00:13:14,655
He blitzes the aubergine puree,
283
00:13:14,680 --> 00:13:16,495
passes,
284
00:13:16,520 --> 00:13:18,455
and dices chicken that has been
cured
285
00:13:18,480 --> 00:13:20,175
and then cooked in a water bath.
286
00:13:20,200 --> 00:13:22,295
It's cooked to perfection.
287
00:13:22,320 --> 00:13:25,135
He pipes chicken mousse into moulds,
288
00:13:25,160 --> 00:13:27,735
fills the centre with
the chicken and truffle,
289
00:13:27,760 --> 00:13:29,415
and chills...
290
00:13:29,440 --> 00:13:31,695
...whilst reducing an ox tongue
and mustard sauce.
291
00:13:32,720 --> 00:13:35,175
Ancl this is a...?
292
00:13:35,200 --> 00:13:38,095
That's my sauce. just need
to infuse it, then I'll pass it.
293
00:13:38,120 --> 00:13:40,615
Can I have a little taste?
Yeah. It's not quite finished yet.
294
00:13:40,640 --> 00:13:42,815
Yeah. Don't worry.
No points deducted yet!
295
00:13:42,840 --> 00:13:44,015
MARK CHUCKLES
296
00:13:44,040 --> 00:13:46,135
I take my sauces pretty seriously.
297
00:13:47,680 --> 00:13:49,815
So, I tasted a mustard
and beef tongue sauce.
298
00:13:49,840 --> 00:13:51,855
It had a good flavour in there.
299
00:13:51,880 --> 00:13:53,775
Ancl now, what Adam's going to do
is bring that
300
00:13:53,800 --> 00:13:56,295
right down fairly quickly
to concentrate those flavours,
301
00:13:56,320 --> 00:13:58,295
and I'm sure it'll be
a beautiful sauce.
302
00:13:58,320 --> 00:14:01,375
Plating first, Kevin's hoping
his Desperate Dan Cow Pie
303
00:14:01,400 --> 00:14:03,455
will push him up the leader board.
304
00:14:03,480 --> 00:14:06,295
Really happy with the beef cheeks,
they came out glazed nicely, soft,
305
00:14:06,320 --> 00:14:08,495
and I'm just going to cut them
in half and reglaze them.
306
00:14:11,080 --> 00:14:13,775
Mmm! It smells good in here.
Guys, can you fill these out for me,
307
00:14:13,800 --> 00:14:15,655
and I'll get them when I come up to
the pass?
308
00:14:15,680 --> 00:14:17,895
Something for us to fill in.
Oh, really? Wow. OK.
309
00:14:17,920 --> 00:14:21,175
Ah, the Refined 8; Dandy Pie Club!
Yeah, yeah.
310
00:14:22,520 --> 00:14:25,415
Kevin pipes his potato
and horseradish puree
311
00:14:25,440 --> 00:14:27,255
and tops with beef cheeks.
312
00:14:28,760 --> 00:14:31,335
How's your cheeks, Kevin?
Really nice. Melt in the mouth.
313
00:14:32,720 --> 00:14:35,015
You've got one minute
for the Desperate Pie.
314
00:14:35,040 --> 00:14:36,375
Yeah. Plating up now.
315
00:14:36,400 --> 00:14:40,415
He spoons over the red wine jus
before adding spinach and ceps.
316
00:14:42,600 --> 00:14:44,735
For an extra nod
to Desperate Dan's horned pie,
317
00:14:44,760 --> 00:14:47,935
more jus is served
in cow horn jugs.
318
00:14:49,880 --> 00:14:52,895
He finishes off
with a puff pastry lattice top.
319
00:14:54,200 --> 00:14:56,255
Very pretty.
Look at those colours in there.
320
00:14:57,600 --> 00:14:59,895
Well, this is
A Refined & Dandy Pie
321
00:14:59,920 --> 00:15:01,895
and the inspiration is
Desperate Dan.
322
00:15:01,920 --> 00:15:04,015
Lovely. What do we think, guys?
323
00:15:04,040 --> 00:15:05,855
Looks like a pie. It looks tasty.
324
00:15:05,880 --> 00:15:07,695
All right, let's go. Thank you.
325
00:15:07,720 --> 00:15:11,375
I'll bring the gravy. Thank you,
sir. Good luck. Thank you, guys.
326
00:15:29,680 --> 00:15:31,295
How does it look? Yeah, very happy.
327
00:15:31,320 --> 00:15:34,335
It was always a worry that the
lattice not sticking to the bowl,
328
00:15:34,360 --> 00:15:36,095
but it all came off.
329
00:15:36,120 --> 00:15:38,855
Do you feel like you're having pie?
My mouth does.
330
00:15:40,760 --> 00:15:43,255
Beef cheeks, are you happy
with those, how they came out?
331
00:15:43,280 --> 00:15:45,775
Yeah. I glazed them over,
I wanted them to be quite sticky
332
00:15:45,800 --> 00:15:48,055
and it just falls apart
when you dig into them.
333
00:15:48,080 --> 00:15:50,255
It's lovely and soft.
It's well cooked.
334
00:15:50,280 --> 00:15:52,575
It's got a nice, rich flavour to it.
335
00:15:52,600 --> 00:15:55,135
The pastry here, are you happy
with how that came out?
336
00:15:55,160 --> 00:15:57,855
It's the right colour.
It's the right texture.
337
00:15:57,880 --> 00:16:00,735
So, you weren't going to go with
a sort of enclosed bottom and top?
338
00:16:00,760 --> 00:16:02,695
Yeah, I wanted it to be
quite intriguing
339
00:16:02,720 --> 00:16:05,535
and just look quite refined. That
was the whole idea behind the pie.
340
00:16:05,560 --> 00:16:08,855
And this is obviously a matter
up for debate all over the world.
341
00:16:08,880 --> 00:16:11,095
Does a pie have a base?
I would say it does.
342
00:16:11,120 --> 00:16:13,735
I have less strong feelings
on the subject.
343
00:16:13,760 --> 00:16:16,335
Do you say it does or it doesn't?
It absolutely does.
344
00:16:16,360 --> 00:16:19,495
But I do have a horn thing
full of gravy,
345
00:16:19,520 --> 00:16:21,175
so it's kind of making up for it.
346
00:16:21,200 --> 00:16:23,695
Ancl then, you had me fill in
a little form.
347
00:16:23,720 --> 00:16:26,135
What was all that about?
Well, if you enjoyed the pie,
348
00:16:26,160 --> 00:16:29,695
I can invite you to the Desperate
Dan Members' Club. Oh, my Lord.
349
00:16:29,720 --> 00:16:32,335
A lifetime member. I remember
one of these a long time ago.
350
00:16:32,360 --> 00:16:34,295
Let's give it a score, shall we?
351
00:16:34,320 --> 00:16:36,615
I'd give it an 8.
I think it's really nice.
352
00:16:36,640 --> 00:16:38,295
I'd give it an 8 as well
because it's tasty
353
00:16:38,320 --> 00:16:40,055
and everything's done quite nice.
354
00:16:40,080 --> 00:16:41,975
So, what would you give it?
355
00:16:43,080 --> 00:16:44,855
I think it's a top-end pie,
356
00:16:44,880 --> 00:16:47,535
so I think a strong 9 would be up
there.
357
00:16:47,560 --> 00:16:49,055
Cheeky.
358
00:16:54,720 --> 00:16:57,295
How was that, Kevin? Yeah,
I was happy with that. It's tasty.
359
00:16:57,320 --> 00:17:00,255
It's the tastiest dish you've made
so far. Yeah. Thanks, Adam.
360
00:17:00,280 --> 00:17:02,575
How are you guys getting on?
Need a hand?
361
00:17:02,600 --> 00:17:04,095
Mm-hm. Yeah? Yes, please.
362
00:17:04,120 --> 00:17:07,375
Mark's finishing
the barbecued hogget rack,
363
00:17:07,400 --> 00:17:09,695
and the lamb-filled brioche
goes in to bake.
364
00:17:12,320 --> 00:17:14,855
Sauerkraut is first on to the plate.
365
00:17:16,400 --> 00:17:18,015
What's going on here now?
366
00:17:18,040 --> 00:17:19,615
This is a bit of smoked yoghurt.
367
00:17:19,640 --> 00:17:22,975
Black garlic puree is next,
and a turnip tuile.
368
00:17:24,080 --> 00:17:26,855
Like this? Yeah, that's perfect.
Thank you.
369
00:17:26,880 --> 00:17:28,735
The caramelised celeriac follows.
370
00:17:29,720 --> 00:17:31,295
One more minute.
371
00:17:31,320 --> 00:17:33,815
Going to be two minutes over, Chef.
Sorry.
372
00:17:35,000 --> 00:17:38,215
You all right there, Mark?
You're moving pretty fast.
373
00:17:38,240 --> 00:17:40,415
|t's...it's definitely one to push.
374
00:17:40,440 --> 00:17:44,775
Adam attempts to fit
the lamb fat candles into holders.
375
00:17:44,800 --> 00:17:48,495
I'm literally not stitching you up,
but these are not going to stand.
376
00:17:48,520 --> 00:17:50,335
I want to swap jobs.
377
00:17:51,480 --> 00:17:53,295
Argh! The tension!
378
00:17:53,320 --> 00:17:54,895
Mark carves the hogget
379
00:17:54,920 --> 00:17:58,775
and tries to make the tricky candles
stand to attention.
380
00:18:00,320 --> 00:18:03,695
But they're not in the mood
so he cuts them in half.
381
00:18:03,720 --> 00:18:05,535
Just get... If we...
382
00:18:05,560 --> 00:18:07,135
take the plates up to the pass.
383
00:18:07,160 --> 00:18:09,055
Lights dimming...
384
00:18:14,240 --> 00:18:15,455
SIGHS
385
00:18:15,480 --> 00:18:17,695
There you go. Gave yourself
a heart attack earlier.
386
00:18:17,720 --> 00:18:18,815
It's still on the cards!
387
00:18:20,080 --> 00:18:22,055
So, this dish is called
Badger's Sett,
388
00:18:22,080 --> 00:18:24,215
and it's inspired
by Wind In The Willows.
389
00:18:24,240 --> 00:18:25,455
What do you think, chaps?
390
00:18:25,480 --> 00:18:27,415
It's awesome. It looks really great.
391
00:18:27,440 --> 00:18:31,455
Well, there, I've got a couple on
for us. Let's go.
392
00:18:37,800 --> 00:18:39,775
I really thought
he might pass out there.
393
00:18:39,800 --> 00:18:42,255
Yeah. Yeah. Shall we sauce it up?
394
00:18:44,560 --> 00:18:47,495
A little letter there for you
as well. Ah, I get a letter.
395
00:18:49,040 --> 00:18:51,055
"Dear friends,
I hope this meal revives you
396
00:18:51,080 --> 00:18:54,175
"after your long and dangerous trek
through the Wild Wood."
397
00:19:02,240 --> 00:19:03,655
So first, the lamb.
398
00:19:03,680 --> 00:19:06,215
I think the fat could have rendered
out a little bit more. Mm-hm.
399
00:19:06,240 --> 00:19:07,695
It's maybe a tiny bit under.
400
00:19:07,720 --> 00:19:09,095
Nice and tender.
401
00:19:09,120 --> 00:19:12,055
Maybe the only thing, the skin
could be slightly crispier, maybe.
402
00:19:12,080 --> 00:19:14,975
The slow-cooked lamb in the brioche.
403
00:19:15,000 --> 00:19:17,535
I'm happy with those. I think they
turned out really well.
404
00:19:17,560 --> 00:19:19,815
Despite the candles being
fast burning,
405
00:19:19,840 --> 00:19:21,855
they do produce a nice clip for it.
406
00:19:21,880 --> 00:19:24,735
That's delicious. Yeah.
It's just soggy,
407
00:19:24,760 --> 00:19:26,535
900931. yummy-ness.
408
00:19:26,560 --> 00:19:29,015
Yeah. Yeah. All of the above.
409
00:19:29,040 --> 00:19:30,335
HE CHUCKLES
410
00:19:30,360 --> 00:19:33,095
The sauerkraut? It's nice to have
a bit of freshness there.
411
00:19:33,120 --> 00:19:36,015
Ancl then, are you happy overall
with the presentation?
412
00:19:36,040 --> 00:19:38,815
Personally, I think it's exactly
what Badger would serve me
413
00:19:38,840 --> 00:19:41,775
if I walked into his parlour
on a late night.
414
00:19:41,800 --> 00:19:43,935
Let's get a couple of scores
out of you, please.
415
00:19:43,960 --> 00:19:47,335
I'd say a very strong 8.
I'd do... I'd do a 9.
416
00:19:47,360 --> 00:19:49,895
Ancl then if you were to score
your dish?
417
00:19:49,920 --> 00:19:52,575
I've said 7s all the way -
I'm going to go with a 7.
418
00:19:52,600 --> 00:19:54,975
OK. How would you make that better?
419
00:19:55,000 --> 00:19:57,335
I would like the hogget
to be slightly better cooked
420
00:19:57,360 --> 00:19:58,975
on the rack.
421
00:20:04,760 --> 00:20:06,375
How did you get on?
422
00:20:06,400 --> 00:20:08,455
I think that was probably the most
stressful thing
423
00:20:08,480 --> 00:20:10,135
I've ever clone in my life.
HE CHUCKLES
424
00:20:10,160 --> 00:20:12,455
That was absolutely delicious.
Yeah, it was good. Yeah.
425
00:20:12,480 --> 00:20:15,855
I don't think you needed to stress
over that candle, that's for sure.
426
00:20:15,880 --> 00:20:18,255
With a lot of elements to finish,
427
00:20:18,280 --> 00:20:20,655
Adam bastes his chicken layered
mousse
428
00:20:20,680 --> 00:20:24,255
with the chicken and beef sauce
and fries Tenderstem broccoli.
429
00:20:24,280 --> 00:20:25,575
Ah!
430
00:20:27,680 --> 00:20:30,775
He portions, batters and
deep-fries gherkins,
431
00:20:30,800 --> 00:20:34,175
and with so much to do, he's reliant
on the help of his rivals
432
00:20:34,200 --> 00:20:36,655
to get his dish ready.
433
00:20:36,680 --> 00:20:40,295
OK, do me a favour -
dress this with seasoning.
434
00:20:40,320 --> 00:20:41,935
Need a lid so we don't all die.
435
00:20:45,240 --> 00:20:48,055
Can you just crumble my blue cheese
for me, mate? I'll get that next.
436
00:20:48,080 --> 00:20:50,295
It's the moment of truth
for the beef cooked
437
00:20:50,320 --> 00:20:52,015
in the pressure cooker.
438
00:20:52,040 --> 00:20:55,575
Hallelujah, my cheeks worked!
Happiest clay of my life.
439
00:20:55,600 --> 00:20:59,135
Adam fills the tart cases
with beef cheek and truffle
440
00:20:59,160 --> 00:21:01,655
and then passes onto his sous chefs.
441
00:21:01,680 --> 00:21:04,135
A little bit of thyme on them,
like, the little baby ones,
442
00:21:04,160 --> 00:21:05,575
and we're good to go.
443
00:21:05,600 --> 00:21:08,135
The mustard
and ox tongue sauce is decanted...
444
00:21:08,160 --> 00:21:09,975
RATTY BUZZES
445
00:21:11,200 --> 00:21:13,215
Three minutes, Adam.
Three minutes is perfect.
446
00:21:13,240 --> 00:21:14,335
I will be up.
447
00:21:14,360 --> 00:21:16,735
What's in there, Adam?
These are my little crispy gherkins.
448
00:21:16,760 --> 00:21:18,495
I love a deep-fried pickle!
449
00:21:18,520 --> 00:21:20,135
So good.
450
00:21:20,160 --> 00:21:22,255
Tenderstem broccoli is next.
451
00:21:22,280 --> 00:21:24,015
What have you clone to the broccoli?
452
00:21:24,040 --> 00:21:26,975
Roasted it heavily in beef fat
and then melted blue cheese
453
00:21:27,000 --> 00:21:28,575
all over it.
454
00:21:28,600 --> 00:21:30,895
The beef cheek tarts are
also boxed up.
455
00:21:32,640 --> 00:21:35,455
He plates spinach and
broccoli puree.
456
00:21:35,480 --> 00:21:38,255
OK, one minute now.
One minute. Wonderful.
457
00:21:38,280 --> 00:21:40,175
Can I get a yellow board ready,
please?
458
00:21:40,200 --> 00:21:42,775
Happy with these? Oh, awesome!
I'll take them.
459
00:21:42,800 --> 00:21:45,815
The layered chicken mousse with
truffle is portioned...
460
00:21:45,840 --> 00:21:47,575
IN HUSHED TONE: Yes!
461
00:21:47,600 --> 00:21:48,935
Oh, my God.
462
00:21:48,960 --> 00:21:51,535
...and plated... And we're clone!
463
00:21:51,560 --> 00:21:55,855
...and served to the sounds
of the Wind In The Willows theme.
464
00:21:55,880 --> 00:21:58,735
WIND IN THE WILLOWS THEME
So... So, it's a picnic.
465
00:21:58,760 --> 00:22:00,535
Ratty came in on his boat.
466
00:22:00,560 --> 00:22:02,135
I had to push the boat out.
467
00:22:02,160 --> 00:22:04,935
Ratty's Picnic - and my inspiration
is from the scene
468
00:22:04,960 --> 00:22:07,255
from the Wind In The Willows.
Enjoy, everyone.
469
00:22:07,280 --> 00:22:09,455
Good luck, mate. Cheers.
Good luck, Chef.
470
00:22:23,000 --> 00:22:25,095
So now, eating that all together,
how do you feel?
471
00:22:25,120 --> 00:22:27,255
Words can't describe how happy I am.
472
00:22:27,280 --> 00:22:29,015
That's good. Beef tartlet?
473
00:22:29,040 --> 00:22:30,535
I think the pastry was super flaky.
474
00:22:30,560 --> 00:22:33,295
The...the cheek was cooked
amazingly.
475
00:22:33,320 --> 00:22:35,615
I was worried about that
out of everything.
476
00:22:35,640 --> 00:22:38,615
Works really nicely with the
gherkin ketchup.
477
00:22:38,640 --> 00:22:42,775
So is there a sort of main chicken
element as you wished? Mm-hm.
478
00:22:42,800 --> 00:22:45,295
Better than I practised, to be fair.
THEY LAUGH
479
00:22:45,320 --> 00:22:48,575
That's very, very nicely cooked,
well executed.
480
00:22:48,600 --> 00:22:50,735
I was slightly disappointed,
to be honest,
481
00:22:50,760 --> 00:22:52,055
it's a bit her by for me.
482
00:22:52,080 --> 00:22:53,975
A bit like stuffing? Yeah.
483
00:22:54,000 --> 00:22:56,495
Your very elaborate beef sauce
with the tongue.
484
00:22:56,520 --> 00:22:58,615
Was that how you wanted?
Yeah, big time.
485
00:22:58,640 --> 00:22:59,935
It's got a nice texture to it.
486
00:22:59,960 --> 00:23:02,695
It's got a really depth of flavour,
I think. It's not greasy.
487
00:23:02,720 --> 00:23:05,335
It's a lovely sauce.
Yeah, it's rich. It's...
488
00:23:05,360 --> 00:23:07,855
Really nice mouth feel. Yeah.
489
00:23:07,880 --> 00:23:09,895
Um, let's get some scores. Kevin?
490
00:23:09,920 --> 00:23:13,055
I'll go for an 8, just because
I didn't really like the chicken.
491
00:23:13,080 --> 00:23:14,655
I don't really like the chicken.
492
00:23:14,680 --> 00:23:16,135
So I'm going to go with a 9.
493
00:23:16,160 --> 00:23:17,855
A 9. Okey do key.
494
00:23:17,880 --> 00:23:20,615
If you had to score this dish,
what would you give it?
495
00:23:20,640 --> 00:23:23,695
I would give myself a 10 - only
because I couldn't do anything else.
496
00:23:23,720 --> 00:23:25,415
Yeah, fair point.
497
00:23:28,600 --> 00:23:31,095
Cheers, Chef. Well done.
That was a gruelling day.
498
00:23:31,120 --> 00:23:32,935
That was horrendous.
499
00:23:32,960 --> 00:23:35,335
Hi, Chef. Here he is.
Oh, that was hard, wasn't it?
500
00:23:35,360 --> 00:23:37,175
THEY LAUGH
Happy with it?
501
00:23:37,200 --> 00:23:39,735
I'm very happy with that. Yeah.
The gherkins were a winner too.
502
00:23:39,760 --> 00:23:41,615
First time I've had them.
You're Scottish -
503
00:23:41,640 --> 00:23:43,935
that's the first time you've had
deep-fried gherkins?!
504
00:23:43,960 --> 00:23:46,055
Mate, you've not lived.
HE LAUGHS
505
00:23:46,080 --> 00:23:49,135
Each of them had a real push
to get to the pass.
506
00:23:49,160 --> 00:23:51,815
You know, I think the only one that
wasn't was Kevin with his pie.
507
00:23:51,840 --> 00:23:54,855
Is a pie really a pie
if there's no bottom on it?
508
00:23:54,880 --> 00:23:58,535
Yes, for me, I think a pie has
to have definitely a bottom.
509
00:23:58,560 --> 00:24:00,375
So scoring-wise... Yes.
510
00:24:00,400 --> 00:24:02,975
I think I know what I'm going
to give. Oh, you do? I like you,
511
00:24:03,000 --> 00:24:05,215
you make up your mind
quite snappily, don't you?
512
00:24:05,240 --> 00:24:06,815
Yeah, well, you know.
513
00:24:08,320 --> 00:24:11,175
Currently, Kevin is on 13 points
514
00:24:11,200 --> 00:24:13,255
and Adam and Mark are on 17.
515
00:24:17,680 --> 00:24:19,615
So, main course.
516
00:24:19,640 --> 00:24:22,135
Three delicious dishes.
517
00:24:22,160 --> 00:24:25,215
One revelatory moment,
for me, anyway,
518
00:24:25,240 --> 00:24:28,175
and some absolutely beautiful
storytelling.
519
00:24:28,200 --> 00:24:32,375
So, Kevin, for your dish,
A Refined & Dandy Cow Pie,
520
00:24:32,400 --> 00:24:35,095
I really liked the light-hearted
presentation.
521
00:24:35,120 --> 00:24:37,695
The beef cheek was delicious and
it pulled apart nicely,
522
00:24:37,720 --> 00:24:40,295
so well clone, it was bang-on.
Thank you.
523
00:24:40,320 --> 00:24:43,335
The vegetables were nicely cooked,
but the pie element itself-
524
00:24:43,360 --> 00:24:46,375
I thought you could have been
a little bit more creative.
525
00:24:46,400 --> 00:24:49,975
It was really just a dome
with a beef cheek underneath it.
526
00:24:50,000 --> 00:24:53,415
I think if you promise a pie,
you need to deliver a pie.
527
00:24:53,440 --> 00:24:54,815
OK.
528
00:24:54,840 --> 00:25:00,055
It was a simple dish, and although
everything was well cooked,
529
00:25:00,080 --> 00:25:03,295
I really felt that you could have
pushed yourself a little bit more.
530
00:25:03,320 --> 00:25:04,455
Yeah.
531
00:25:06,480 --> 00:25:09,935
Mark, for your dish,
Badger's Sett...
532
00:25:11,680 --> 00:25:14,175
I really loved your personal
connection to the story
533
00:25:14,200 --> 00:25:17,255
and it was very nicely portrayed
with the candle and also
534
00:25:17,280 --> 00:25:19,735
the little note and the cauldron.
535
00:25:19,760 --> 00:25:23,615
The star of the dish was the brioche
with the braised hogget centre,
536
00:25:23,640 --> 00:25:26,695
it was well proved and had
a really lovely soft texture
537
00:25:26,720 --> 00:25:30,175
and I thought it was really,
really top-notch.
538
00:25:30,200 --> 00:25:33,015
The hogget rack, as you know,
you hadn't rendered the fat
539
00:25:33,040 --> 00:25:36,495
down enough and so it was slightly
undercooked,
540
00:25:36,520 --> 00:25:40,695
and the lamb fat candle, I don't
want to go on about that too much...
541
00:25:40,720 --> 00:25:44,175
I just think next time,
you may want to make a smaller one
542
00:25:44,200 --> 00:25:47,015
and maybe probably get them chilled
a little bit more, yeah?
543
00:25:47,040 --> 00:25:50,135
Overall, though, I thought
the dish had great potential.
544
00:25:52,000 --> 00:25:55,575
Adam, for your dish,
Ratty's Picnic -
545
00:25:55,600 --> 00:25:57,815
it definitely hit the brief,
546
00:25:57,840 --> 00:26:01,535
and I think you brought that famous
picnic scene true to life.
547
00:26:01,560 --> 00:26:04,095
Your beef cheek was tender and soft.
548
00:26:04,120 --> 00:26:09,015
Pastry was crisp, and the spiced
aubergine was delicious.
549
00:26:09,040 --> 00:26:11,175
Your steamed chicken terrine
with the haggis
550
00:26:11,200 --> 00:26:12,735
had a good depth of flavour.
551
00:26:12,760 --> 00:26:15,815
I thought the roasted broccoli
in the beef fat and the stilton
552
00:26:15,840 --> 00:26:17,575
was a lovely idea.
553
00:26:17,600 --> 00:26:19,615
And, again, very flavoursome.
554
00:26:19,640 --> 00:26:23,295
That beef and ox tongue sauce
was rich and beefy
555
00:26:23,320 --> 00:26:25,055
and lovely with the chicken.
556
00:26:25,080 --> 00:26:27,735
You gave me
my first-ever fried gherkin.
557
00:26:27,760 --> 00:26:30,695
Ancl truly, it was everything
that you wanted for a picnic.
558
00:26:32,080 --> 00:26:34,695
And so, to the scores.
559
00:26:34,720 --> 00:26:36,055
Mark.
560
00:26:37,240 --> 00:26:38,815
I'm scoring you...
561
00:26:41,320 --> 00:26:43,255
...a 7.
562
00:26:43,280 --> 00:26:46,095
Mark, the revelation I was alluding
to was that Parker roll of yours,
563
00:26:46,120 --> 00:26:47,695
it was just stunning.
564
00:26:48,920 --> 00:26:50,255
Kevin.
565
00:26:51,440 --> 00:26:53,375
I'm scoring you...
566
00:26:54,720 --> 00:26:56,535
...a 7.
567
00:26:56,560 --> 00:26:59,255
If you're going to say cow pie,
Desperate Dan's pie,
568
00:26:59,280 --> 00:27:01,255
everybody's going to expect
a showstopper.
569
00:27:01,280 --> 00:27:02,815
And it wasn't quite that. Yeah.
570
00:27:02,840 --> 00:27:05,175
But it was very delicious.
Thank you.
571
00:27:05,200 --> 00:27:07,375
And, Adam,
572
00:27:07,400 --> 00:27:09,295
I'm going to give you."...
573
00:27:11,600 --> 00:27:13,975
...a 10.
Thank you very much. Well clone.
574
00:27:14,000 --> 00:27:16,135
Adam, what an epic effort.
575
00:27:16,160 --> 00:27:18,415
Your heart and soul went into that
and we felt
576
00:27:18,440 --> 00:27:21,015
every moment of it -
congratulations.
577
00:27:21,040 --> 00:27:25,135
Thank you. So next up,
it's the sweet part of the menu.
578
00:27:25,160 --> 00:27:28,855
Ancl I do love a good dessert.
579
00:27:28,880 --> 00:27:31,975
Thanks, guys. Thank you. Thank you.
580
00:27:32,000 --> 00:27:34,175
Well done, mate.
Out of all the times I practised,
581
00:27:34,200 --> 00:27:36,775
that was the best time I did it.
You had two good helpers, though.
582
00:27:36,800 --> 00:27:39,015
Shall we bash on now
with the pre-dessert?
583
00:27:39,040 --> 00:27:40,815
Let's do it. Absolutely, let's go.
584
00:27:43,800 --> 00:27:45,735
10 from Tom Aikens.
585
00:27:45,760 --> 00:27:48,895
I am so happy. I couldn't have put
any more into it,
586
00:27:48,920 --> 00:27:52,095
but I'm not taking my foot off
the gas - I want another ten.
587
00:27:52,120 --> 00:27:54,255
So I think the score was justified
for the main course.
588
00:27:54,280 --> 00:27:55,775
I have to be pleased with that.
589
00:27:55,800 --> 00:27:57,935
It was a safe dish,
so I need to try and push myself
590
00:27:57,960 --> 00:27:59,495
a little bit more.
591
00:27:59,520 --> 00:28:02,135
Going forward, I just need
to make sure my dessert's
592
00:28:02,160 --> 00:28:04,255
the best it can be.
593
00:28:06,360 --> 00:28:08,215
It's time for the pre-dessert,
594
00:28:08,240 --> 00:28:11,135
a palate cleanser between
the main and dessert courses.
595
00:28:11,160 --> 00:28:13,215
It will be blind-tasted by Tom.
596
00:28:13,240 --> 00:28:16,095
The ranking will be used
in the event of a tie-break.
597
00:28:16,120 --> 00:28:20,135
The challenge for the chefs is
to all serve at the same time.
598
00:28:20,160 --> 00:28:22,095
So it's called Take My Hand.
599
00:28:22,120 --> 00:28:25,255
It's inspired by an illustration
by one of my favourite musicians
600
00:28:25,280 --> 00:28:28,935
called Scott Hutchison,
and really just means a lot to me.
601
00:28:28,960 --> 00:28:32,135
It's a set lemon verbena
and candied hazelnut mousse.
602
00:28:32,160 --> 00:28:35,175
Oh, nice!
With a centre of damson jam.
603
00:28:38,080 --> 00:28:40,575
Kevin is at the bottom of the pack
and needs to deliver
604
00:28:40,600 --> 00:28:42,655
with the sweet part of his menu.
605
00:28:42,680 --> 00:28:44,895
But there are no obvious signs
of nerves.
606
00:28:44,920 --> 00:28:46,575
CANNBTER SQUEAKS
607
00:28:46,600 --> 00:28:48,375
Oh, excuse me.
608
00:28:48,400 --> 00:28:50,295
Foam gun doesn't work.
609
00:28:50,320 --> 00:28:52,815
So what is happening
with your pre-dessert?
610
00:28:52,840 --> 00:28:54,335
Owl ice cream and jelly.
611
00:28:54,360 --> 00:28:56,975
The inspiration is from
The Gruffalo. Love The Gruffalo!
612
00:28:57,000 --> 00:28:59,575
He says his favourite food is
owl ice cream. That's right, yeah.
613
00:28:59,600 --> 00:29:01,655
I believe.
I've got red gooseberry jelly...
614
00:29:01,680 --> 00:29:04,135
Ooh, yum! ..which I'm just
extracting the juice from.
615
00:29:04,160 --> 00:29:07,095
I've got a green gooseberry compote.
Nice.
616
00:29:07,120 --> 00:29:09,655
I'm going to do an elderflower
and Scottish yoghurt ice cream.
617
00:29:09,680 --> 00:29:11,655
Oh, gosh! And then I'm going
to finish it off
618
00:29:11,680 --> 00:29:13,615
with an elderflower espuma.
619
00:29:13,640 --> 00:29:16,015
So it's going to look like
an owl egg.
620
00:29:16,040 --> 00:29:18,855
Having a little mare
with this pre-dessert, aren't I?
621
00:29:18,880 --> 00:29:22,735
Adam is currently top of the tree,
but funny things can happen
622
00:29:22,760 --> 00:29:24,655
during the pastry courses.
623
00:29:24,680 --> 00:29:27,655
So the title of the dish is
A Cold Lump Of Nothing. OK.
624
00:29:27,680 --> 00:29:30,575
And that's what I'm doing, a cold
lump of nothing. Sounds delicious!
625
00:29:30,600 --> 00:29:33,335
It's from The Star In The Forest,
where two girls,
626
00:29:33,360 --> 00:29:35,495
their dream is to see
some shooting stars.
627
00:29:35,520 --> 00:29:38,975
So they go into the forest thinking
that they saw one fall from the sky,
628
00:29:39,000 --> 00:29:41,815
and when they went to the forest,
they thought it was nothing.
629
00:29:41,840 --> 00:29:44,575
So they started to walk away
and then it started to glow. Oh...
630
00:29:44,600 --> 00:29:47,295
So I'm going to do that frozen star
of cold nothing.
631
00:29:47,320 --> 00:29:48,895
OK, what are the flavours?
632
00:29:48,920 --> 00:29:52,175
Pickled apples, and they'll be
on there like frozen moon rocks
633
00:29:52,200 --> 00:29:53,935
that they would have dropped
from the sky.
634
00:29:53,960 --> 00:29:56,775
Ancl you've got a little
malic panna cotta.
635
00:29:56,800 --> 00:29:59,415
It sounds delicious.
It will certainly wake you up.
636
00:30:00,840 --> 00:30:04,015
But the dessert demons are rearing
their ugly heads.
637
00:30:04,040 --> 00:30:06,735
Adam's having issues
with his panna cotta.
638
00:30:06,760 --> 00:30:08,415
All my dairy's curdling.
639
00:30:08,440 --> 00:30:11,335
And against the clock, Mark needs
to get his mousses down
640
00:30:11,360 --> 00:30:13,935
to temperature
before he can finish them...
641
00:30:13,960 --> 00:30:16,135
It's really a case of getting them
out of the freezer
642
00:30:16,160 --> 00:30:18,695
as quickly as I can
to get them painted.
643
00:30:18,720 --> 00:30:22,615
...which is not helped
by Kevin using the same freezer.
644
00:30:22,640 --> 00:30:25,495
Shut that bloody door. Sorry, man.
645
00:30:25,520 --> 00:30:27,615
Last minute, please.
646
00:30:27,640 --> 00:30:29,135
That'll do.
647
00:30:34,280 --> 00:30:36,415
This is when all goes pear-shaped.
648
00:30:38,880 --> 00:30:40,415
Ooh!
649
00:30:40,440 --> 00:30:42,575
Thank you.
650
00:30:42,600 --> 00:30:44,655
You all happy? I think so. Yeah.
651
00:30:46,640 --> 00:30:49,135
I come bearing... Gifts.
..pre-dessert gifts.
652
00:30:49,160 --> 00:30:50,815
Oh!
653
00:30:55,480 --> 00:30:57,615
It's A Cold Lump Of Nothing.
654
00:30:57,640 --> 00:31:02,935
Thank you. So the flavours in there
is wine, lemon and jasmine.
655
00:31:02,960 --> 00:31:04,895
Yeah, it's nice. Good textures.
656
00:31:04,920 --> 00:31:07,415
The wine sorbet, really nice
and sharp and... Cleansing.
657
00:31:07,440 --> 00:31:09,135
Cleanses the soul.
658
00:31:11,280 --> 00:31:12,655
It's a bit boozy.
659
00:31:12,680 --> 00:31:14,775
Kind of nice. It is, yeah.
660
00:31:14,800 --> 00:31:16,855
Mm. Sharp in a really pleasing way.
661
00:31:16,880 --> 00:31:20,535
Yeah, it's nice. It's got some
texture, it's crunchy and...
662
00:31:20,560 --> 00:31:23,335
Does exactly what you want
a pre-dessert to do. Exactly.
663
00:31:27,880 --> 00:31:30,255
So this one is inspired
by The Gruffalo,
664
00:31:30,280 --> 00:31:32,295
and the Gruffalo says
their favourite thing to eat
665
00:31:32,320 --> 00:31:33,935
is owl ice cream.
666
00:31:33,960 --> 00:31:36,735
So obviously it's not...it's not
made of owls.
667
00:31:38,480 --> 00:31:40,655
It's quite bitter. It's quite sweet.
668
00:31:40,680 --> 00:31:42,615
It kind of wakes you up. Yeah.
669
00:31:42,640 --> 00:31:44,975
For a palate cleanser, it's... Mm.
..It does the job.
670
00:31:45,000 --> 00:31:47,055
Absolutely. It tickles
the back of my eyes.
671
00:31:47,080 --> 00:31:48,495
HE LAUGHS
672
00:31:48,520 --> 00:31:50,135
Very nice.
673
00:31:50,160 --> 00:31:52,015
Feathers. Mind the feathers.
674
00:31:52,040 --> 00:31:53,375
AN DI CH UCKLES
675
00:31:53,400 --> 00:31:55,975
Sharp, but no texture at all.
676
00:31:56,000 --> 00:31:59,815
Yeah. It's just all liquid
and soft and squidgy.
677
00:31:59,840 --> 00:32:01,295
OK. Mm...
678
00:32:07,040 --> 00:32:08,815
It's nice and sweet.
679
00:32:08,840 --> 00:32:11,575
I like the biscuit. Do you have nuts
in the bottom or something?
680
00:32:11,600 --> 00:32:14,015
No, they're in the mousse.
In the mousse? Love it.
681
00:32:19,680 --> 00:32:22,775
I thought the damsons might be
too sweet, but they're not.
682
00:32:22,800 --> 00:32:24,295
No, they're sharp.
683
00:32:24,320 --> 00:32:26,295
It's quite rich, though.
Mm, it is quite rich.
684
00:32:26,320 --> 00:32:28,815
I like the biscuit on the bottom.
Mm. The texture of that's nice.
685
00:32:28,840 --> 00:32:30,095
I think thank God for that.
686
00:32:31,160 --> 00:32:34,055
OK. What's your favourite?
687
00:32:34,080 --> 00:32:36,735
I'll put the Lump Of Nothing.
688
00:32:36,760 --> 00:32:39,415
And then your second? I think
I'm going to go with this one.
689
00:32:39,440 --> 00:32:42,295
And Be Kind would be your third?
Yeah.
690
00:32:42,320 --> 00:32:44,175
Now, guess who made what.
691
00:32:44,200 --> 00:32:46,215
I knew you were going to do that!
692
00:32:46,240 --> 00:32:48,895
Because this one is using waste,
yeah... Yes.
693
00:32:48,920 --> 00:32:52,175
...so waste wine. So it's either
going to be Adam or it's Mark.
694
00:32:52,200 --> 00:32:53,935
I think I'll go Mark.
695
00:32:53,960 --> 00:32:55,495
Who made the second one?
696
00:32:55,520 --> 00:32:57,695
I think that's Adam.
697
00:32:57,720 --> 00:32:59,735
And the third one? Kevin.
698
00:32:59,760 --> 00:33:01,575
Right. So...
699
00:33:03,040 --> 00:33:05,935
...Adam, Kevin and Mark.
700
00:33:05,960 --> 00:33:08,295
Oh. I got it all wrong.
You got it all wrong.
701
00:33:18,800 --> 00:33:21,695
It's time for the dessert course,
the final course,
702
00:33:21,720 --> 00:33:25,095
and with Tom's high expectations
and scores this tight,
703
00:33:25,120 --> 00:33:27,095
anything could happen.
704
00:33:30,440 --> 00:33:33,615
Mark, who is in the dangerous middle
ground of the leader board,
705
00:33:33,640 --> 00:33:36,415
is making strawberry sorbet -
heating wine,
706
00:33:36,440 --> 00:33:38,535
hogweed seeds and sugar.
707
00:33:38,560 --> 00:33:40,655
A little bit nervous going into
dessert.
708
00:33:40,680 --> 00:33:43,975
Don't feel like it's my strongest
dish. Erm...
709
00:33:44,000 --> 00:33:46,175
Haven't had a lot of
formal training in pastry,
710
00:33:46,200 --> 00:33:49,095
so kind of just making it up a bit.
711
00:33:49,120 --> 00:33:52,775
He blends with strawberries,
then heats strawberry juice
712
00:33:52,800 --> 00:33:55,335
and glucose
to make butterfly tuiles.
713
00:33:58,680 --> 00:34:01,295
The title of the dish is
One Emotion At A Time,
714
00:34:01,320 --> 00:34:04,215
and it's inspired by Tinker Bell
from JM Barrie's Peter Pan.
715
00:34:04,240 --> 00:34:06,215
Oh, I love Peter Pan!
716
00:34:06,240 --> 00:34:10,055
SoJM Barrie was born in the town
that I went to school in.
717
00:34:10,080 --> 00:34:13,815
Oh. There's a Peter Pan statue
in the centre of the town as well.
718
00:34:13,840 --> 00:34:16,615
But, yeah. So, Tinker Bell, how
are we getting her onto a plate?
719
00:34:16,640 --> 00:34:18,655
A few little butterfly wings,
strawberry tuiles
720
00:34:18,680 --> 00:34:20,015
clotted about the place.
721
00:34:20,040 --> 00:34:22,015
It's basically strawberries
and cream. Right.
722
00:34:22,040 --> 00:34:23,775
But with a few different tweaks.
723
00:34:23,800 --> 00:34:26,055
I've got a nice yoghurt
and honey sponge,
724
00:34:26,080 --> 00:34:28,855
which I'm going to spray paint green
because Tinkerbell's always in
725
00:34:28,880 --> 00:34:30,775
her nice green dress.
Green fairy dress, yeah.
726
00:34:30,800 --> 00:34:32,975
Um, smoked strawberry compote,
woodruff custard,
727
00:34:33,000 --> 00:34:34,775
strawberry and hogweed sorbet.
728
00:34:34,800 --> 00:34:37,255
It doesn't sounds too sweet.
It doesn't sound too sweet, no.
729
00:34:37,280 --> 00:34:39,695
Got some lovely different flavours
and elements on there.
730
00:34:39,720 --> 00:34:42,135
Have you got anything special
lined up?
731
00:34:42,160 --> 00:34:45,455
So I'm going to top the whole thing
with a little spun sugar dome.
732
00:34:45,480 --> 00:34:47,375
Oh...!
733
00:34:47,400 --> 00:34:49,055
Very '80s!
HE LAUGHS
734
00:34:50,640 --> 00:34:53,375
What would be your main point
of worry with this dish?
735
00:34:53,400 --> 00:34:56,095
Maybe just the way it's actually
going to look on the plate.
736
00:34:56,120 --> 00:35:00,295
Whether there is a synergy with
the food to the brief,
737
00:35:00,320 --> 00:35:02,735
because after all,
he's only putting some little
738
00:35:02,760 --> 00:35:04,815
Tinker Bell wings on there.
739
00:35:04,840 --> 00:35:07,255
Right. So let's see if there's
a real connection.
740
00:35:09,960 --> 00:35:13,975
The childhood home of the Peter Pan
authorjM Barrie is in Kirriemuir,
741
00:35:14,000 --> 00:35:15,655
east Scotland.
742
00:35:16,640 --> 00:35:18,175
When planning his dessert,
743
00:35:18,200 --> 00:35:21,215
Mark went to visit
operations manager Scott Byrne.
744
00:35:22,760 --> 00:35:25,935
Well, hi. So how would a young
JM Barrie have passed the time
745
00:35:25,960 --> 00:35:27,215
in a room this cramped?
746
00:35:27,240 --> 00:35:30,095
I think they would have probably
relied a lot on storytelling,
747
00:35:30,120 --> 00:35:34,215
inspired by fairies, by the fireside
here, from his mother.
748
00:35:38,120 --> 00:35:40,895
This is the wash house.
This really could lay claim
749
00:35:40,920 --> 00:35:42,695
to being the birthplace of
Peter Pan.
750
00:35:42,720 --> 00:35:44,735
This is reallyjM Barrie's
first theatre.
751
00:35:44,760 --> 00:35:47,495
He would charge marbles for entry.
752
00:35:47,520 --> 00:35:51,375
Him and his pal would perform
a little theatrical production.
753
00:35:51,400 --> 00:35:54,735
So, Mark, interested in
how Peter Pan inspired your dish.
754
00:35:54,760 --> 00:35:57,335
So, I was looking to incorporate
Tinker Bell into my dessert,
755
00:35:57,360 --> 00:36:00,095
with a bright green sponge,
like her dress,
756
00:36:00,120 --> 00:36:03,615
and then topped
with a sort of spun-sugar dome
757
00:36:03,640 --> 00:36:05,495
with a little fairy dust.
758
00:36:05,520 --> 00:36:07,895
I think that sounds like a really
fitting tribute
759
00:36:07,920 --> 00:36:09,335
to Peter Pan and Tinker Bell.
760
00:36:09,360 --> 00:36:11,215
So we wish you the best of luck.
761
00:36:11,240 --> 00:36:12,575
Thank you very much.
762
00:36:12,600 --> 00:36:14,895
Trying to figure out what the
hell's going on here.
763
00:36:14,920 --> 00:36:18,655
Adam, true to form, has left himself
a lot to do
764
00:36:18,680 --> 00:36:21,655
for his dessert, based on a trifle.
765
00:36:21,680 --> 00:36:24,095
Lots going on, but it's controlled.
766
00:36:24,120 --> 00:36:26,455
This is my last one to impress Tom.
767
00:36:26,480 --> 00:36:30,495
He makes a custard that he'll bake,
warming milk and cream,
768
00:36:30,520 --> 00:36:33,615
adding ground pepper instead of
classic vanilla,
769
00:36:33,640 --> 00:36:36,135
and combining
with egg yolks and sugar.
770
00:36:38,200 --> 00:36:39,895
I'm worried about the setting.
771
00:36:39,920 --> 00:36:43,255
I've got set jellies.
I've got three set gels and purees.
772
00:36:43,280 --> 00:36:45,615
I've got crisps. I've got a cake.
773
00:36:45,640 --> 00:36:49,055
All needs to be room temperature,
cold or below.
774
00:36:50,160 --> 00:36:52,295
He steams the custard
in a bain-Marie
775
00:36:52,320 --> 00:36:54,335
and sets about making a cake,
776
00:36:54,360 --> 00:36:57,655
mixing brown sugar, flour and
meadowsweet powder,
777
00:36:57,680 --> 00:37:00,055
adding brown butter and baking.
778
00:37:02,720 --> 00:37:04,135
So, the name is Food Fight
779
00:37:04,160 --> 00:37:07,255
and it's to recreate that scene
from the Be a no and the Dandy,
780
00:37:07,280 --> 00:37:08,975
their iconic food fight scene.
781
00:37:09,000 --> 00:37:10,895
Have you ever actually had
a food fight?
782
00:37:10,920 --> 00:37:12,375
I've had a few, yeah. The mess!
783
00:37:12,400 --> 00:37:15,335
Me and my brothers and sisters and
then Dad coming in with a slipper.
784
00:37:16,640 --> 00:37:19,935
So it's the elements of a trifle,
smashed up.
785
00:37:19,960 --> 00:37:22,495
Three different types of puree,
strawberry jelly,
786
00:37:22,520 --> 00:37:24,935
so I'll be doing a
black pepper custard.
787
00:37:24,960 --> 00:37:26,695
I'm making a burnt butter cake
788
00:37:26,720 --> 00:37:30,015
with just a little touch of egg
whites into it,
789
00:37:30,040 --> 00:37:31,735
but lots of dark sugar.
790
00:37:31,760 --> 00:37:33,775
So it's going to be very chewy.
791
00:37:33,800 --> 00:37:35,135
There's a lot on the plate
792
00:37:35,160 --> 00:37:37,615
and you've given yourself a huge
amount of work to do again.
793
00:37:37,640 --> 00:37:40,335
Do you like the sound of this?
We all like a food fight,
794
00:37:40,360 --> 00:37:42,055
particularly when it's
a nice trifle.
795
00:37:42,080 --> 00:37:44,255
Adam's dish, Food Fight. Yes.
796
00:37:44,280 --> 00:37:48,855
What are the biggest areas of danger
with a dish like Adam's?
797
00:37:48,880 --> 00:37:51,095
I think, when the basis
of what it is is a trifle
798
00:37:51,120 --> 00:37:53,615
is really to elevate it
to a banquet-worthy dish.
799
00:37:53,640 --> 00:37:55,415
He's got his vision of how it'll be
800
00:37:55,440 --> 00:37:59,135
but I think translating that
onto a plate verbally to us
801
00:37:59,160 --> 00:38:01,695
is always the difficult thing
until you actually see it.
802
00:38:01,720 --> 00:38:04,335
So I think, for me,
proof is in the pudding.
803
00:38:05,960 --> 00:38:08,695
Kevin is making a sponge
for an opera cake,
804
00:38:08,720 --> 00:38:10,975
mixing egg whites and ground almonds
805
00:38:11,000 --> 00:38:13,295
with icing sugar
and adding egg yolks.
806
00:38:13,320 --> 00:38:15,975
With three points to make up on
Mark,
807
00:38:16,000 --> 00:38:18,535
he knows he's got his work cut out.
808
00:38:20,040 --> 00:38:21,535
This is a big clay for me.
809
00:38:21,560 --> 00:38:23,815
I need to try and obviously get
some high scoring.
810
00:38:23,840 --> 00:38:26,895
A lot can go wrong.
I've got mousses, I've got sponges,
811
00:38:26,920 --> 00:38:29,055
I've got tempered chocolate, ice
cream,
812
00:38:29,080 --> 00:38:30,735
you name it - it's on this dish.
813
00:38:30,760 --> 00:38:35,015
He adds chocolate to his cake mix
before baking.
814
00:38:35,040 --> 00:38:37,215
Tom's feedback about playing it
too safe
815
00:38:37,240 --> 00:38:39,175
is still ringing in his ears.
816
00:38:39,200 --> 00:38:41,655
I had a think about what Tom says,
817
00:38:41,680 --> 00:38:44,975
and I've added a few more
little details for my dish today,
818
00:38:45,000 --> 00:38:47,815
so hopefully that can gain me
at least another point.
819
00:38:50,640 --> 00:38:52,935
The title is
Paddington's Night At The Opera.
820
00:38:52,960 --> 00:38:55,495
65 years of Paddington Bear.
We're all thrilled by it.
821
00:38:55,520 --> 00:38:58,615
Tell us how you're going to work
Paddington onto your plate.
822
00:38:58,640 --> 00:39:01,255
So I'm going to make an opera cake.
Chocolate sponge. Yeah.
823
00:39:01,280 --> 00:39:03,855
Then I'm going to do
a chocolate mousse, almost,
824
00:39:03,880 --> 00:39:05,295
and then a marmalade gel,
825
00:39:05,320 --> 00:39:09,615
tempered chocolate with Paddington's
colours on the top, stripy colours.
826
00:39:09,640 --> 00:39:12,055
I'm going to make an orange
and cardamom ice cream
827
00:39:12,080 --> 00:39:14,215
and some cocoa nib tuiles
on the side of that.
828
00:39:14,240 --> 00:39:16,495
How do you feel about orange
and chocolate?
829
00:39:16,520 --> 00:39:20,015
Well, I have a bit
of a love-hate thing with it. Oh.
830
00:39:20,040 --> 00:39:22,415
No sort of perfumy ooh-la-la.
831
00:39:22,440 --> 00:39:24,255
No, no. Ooh-la-la!
832
00:39:24,280 --> 00:39:26,095
I'll have to change the recipe.
833
00:39:26,120 --> 00:39:28,215
Yes. As long as there's no
ooh-la-la,
834
00:39:28,240 --> 00:39:29,775
you should be fine. No, no.
835
00:39:31,120 --> 00:39:35,015
Mark, who is not confident
with pastry, is making a custard,
836
00:39:35,040 --> 00:39:39,015
adding heated milk to woodruff
sugar, flour and egg yolks.
837
00:39:39,040 --> 00:39:41,055
He passes and chills.
838
00:39:41,080 --> 00:39:43,495
Desserts - how does everyone feel
about them? I love them.
839
00:39:43,520 --> 00:39:46,015
I always think that, desserts,
840
00:39:46,040 --> 00:39:49,095
you can be childish and perhaps
a little less formal.
841
00:39:49,120 --> 00:39:51,015
It's a different style of cooking,
obviously.
842
00:39:51,040 --> 00:39:52,575
Bit stressful, isn't it?
843
00:39:52,600 --> 00:39:55,215
For a honey and yoghurt cake,
844
00:39:55,240 --> 00:39:58,335
he combines honey, butter,
eggs and flour.
845
00:40:01,240 --> 00:40:04,135
Most big jobs are done.
I'm running out of time.
846
00:40:04,160 --> 00:40:06,455
Obviously, I've still got my sugar
work to do,
847
00:40:06,480 --> 00:40:09,135
so that's the sort of biggest
worry, next up.
848
00:40:09,160 --> 00:40:12,415
He smokes a strawberry
compote and spreads his cake
849
00:40:12,440 --> 00:40:13,815
mixture into moulds.
850
00:40:16,000 --> 00:40:19,335
How are you, Mark? Not too bad,
thanks, Chef. All right? Yeah.
851
00:40:19,360 --> 00:40:21,775
So, do you have anything
I can taste at all?
852
00:40:21,800 --> 00:40:25,455
Yeah. Got the finished strawberry
and hogweed sorbet here. Lovely.
853
00:40:30,680 --> 00:40:32,775
OK. Thank you very much. Thank you.
854
00:40:32,800 --> 00:40:35,495
So I've just tasted Mark's
strawberry and hogweed seed sorbet.
855
00:40:35,520 --> 00:40:38,255
It's not too sweet.
The hogweed is not overbearing.
856
00:40:38,280 --> 00:40:40,655
You've still got the flavour
of the strawberry.
857
00:40:40,680 --> 00:40:42,255
A lovely tasting sorbet, I thought.
858
00:40:42,280 --> 00:40:45,895
His sorbet may be OK,
but his custard is not.
859
00:40:47,160 --> 00:40:48,575
That's just split.
860
00:40:48,600 --> 00:40:49,975
So he starts again.
861
00:40:51,080 --> 00:40:52,735
My woodruff custard's a bit split.
862
00:40:52,760 --> 00:40:54,575
It's probably saveable,
but I've got time,
863
00:40:54,600 --> 00:40:56,455
so I'll just knock up another batch.
864
00:40:58,960 --> 00:41:02,855
Driven chef Adam's dessert is
a deconstructed trifle.
865
00:41:02,880 --> 00:41:06,015
The dish should be presented -
organised chaos.
866
00:41:06,040 --> 00:41:07,495
For a strawberry gel,
867
00:41:07,520 --> 00:41:11,015
he adds verjus and grenadine
to frozen strawberries.
868
00:41:11,040 --> 00:41:15,135
To make a jelly, he's using the same
mix but adding gelatine.
869
00:41:15,160 --> 00:41:17,335
He whisks meadowsweet cream.
870
00:41:17,360 --> 00:41:18,735
Biggest whisk in the world.
871
00:41:20,000 --> 00:41:22,135
And his baked custards are done.
872
00:41:22,160 --> 00:41:25,095
My baked creams - ah! - need to
chill them down.
873
00:41:27,200 --> 00:41:30,295
He makes a strawberry tuile
using powdered strawberry.
874
00:41:32,480 --> 00:41:35,455
He passes his gels and slices his
cake.
875
00:41:36,720 --> 00:41:39,175
What have we got here?
Basically, it's a brown butter cake.
876
00:41:39,200 --> 00:41:43,615
I got a little touch of meadowsweet,
just flour, lots of burnt butter,
877
00:41:43,640 --> 00:41:45,495
lots of nice brown sugar
878
00:41:45,520 --> 00:41:48,775
and just a couple of tablespoons
of egg whites - that's about it.
879
00:41:48,800 --> 00:41:51,575
The burnt butter cake with
the meadowsweet tastes lovely.
880
00:41:51,600 --> 00:41:54,255
I think it's a really nice addition
to his dish.
881
00:41:54,280 --> 00:41:57,615
Ancl then, with all the other
components going on, I think
882
00:41:57,640 --> 00:42:00,735
it'll be like a nice sort of
mopping-up sponge
883
00:42:00,760 --> 00:42:03,215
to have with everything else
that's going on the plate.
884
00:42:04,560 --> 00:42:07,575
As research into his Be a no and Dandy
characters,
885
00:42:07,600 --> 00:42:10,815
Adam invited Joanna Ruiz
to his restaurant,
886
00:42:10,840 --> 00:42:14,095
the voice behind the teacher
in the animated series,
887
00:42:14,120 --> 00:42:17,055
trying to keep everyone in check.
888
00:42:17,080 --> 00:42:20,055
So you play Mrs Creecher. Mm-hm.
What's that like? Amazing.
889
00:42:20,080 --> 00:42:22,215
She is old.
890
00:42:22,240 --> 00:42:24,535
AS MRS CREECHER: She speaks
like this and she's always
891
00:42:24,560 --> 00:42:25,775
telling the children off.
892
00:42:25,800 --> 00:42:29,935
Dennis, you've broken
school rule number 792 -
893
00:42:29,960 --> 00:42:33,015
no unauthorised cabbages in class!
894
00:42:33,040 --> 00:42:36,575
So, if you were to pick me as one
of the characters, what would it be?
895
00:42:36,600 --> 00:42:38,575
Oh, Dennis, getting into trouble.
896
00:42:38,600 --> 00:42:40,655
Have you been speaking to my mother?
897
00:42:40,680 --> 00:42:43,735
What are you going to put
into your dessert
898
00:42:43,760 --> 00:42:46,575
to show the Dennis, the chaos,
the madness?
899
00:42:46,600 --> 00:42:49,055
Want to taste what I've got so far?
Ooh, yes, please.
900
00:42:53,600 --> 00:42:54,855
Oh!
901
00:42:56,080 --> 00:42:58,815
AS MRS CREECHER: Well, Adam,
I can definitely say
902
00:42:58,840 --> 00:43:02,655
I am awarding you a gold star
for this fine work.
903
00:43:02,680 --> 00:43:04,815
Well done. Thank you.
904
00:43:10,840 --> 00:43:14,815
Kevin is making an ice-cream mix,
combining sugar and cardamom
905
00:43:14,840 --> 00:43:17,655
with milk and cream
and adding orange zest.
906
00:43:18,600 --> 00:43:20,095
Now his sponge has cooled,
907
00:43:20,120 --> 00:43:24,575
he layers it up in a cake tin,
brushing with Grand Marnier syrup.
908
00:43:24,600 --> 00:43:27,815
So the next thing and most important
job is the chocolate mousse,
909
00:43:27,840 --> 00:43:29,895
cos this is the thing that pulls it
all together
910
00:43:29,920 --> 00:43:31,575
so I need to get this right.
911
00:43:31,600 --> 00:43:35,655
He whisks egg whites, caster sugar
and water over a bain-Marie
912
00:43:35,680 --> 00:43:39,495
and then combines with cream,
orange zest and melted chocolate.
913
00:43:41,000 --> 00:43:42,415
How are you doing, Kevin?
914
00:43:42,440 --> 00:43:45,095
Yeah, getting there. just getting
this mousse on the go, get it set.
915
00:43:45,120 --> 00:43:46,655
Can I have a taste? Yeah.
916
00:43:46,680 --> 00:43:49,975
Quite sweet but then my marmalade
will bring it back a bit.
917
00:43:50,000 --> 00:43:51,495
How are you with layering?
All right?
918
00:43:51,520 --> 00:43:53,255
I used to be a plasterer.
919
00:43:53,280 --> 00:43:54,895
Well, you should be good, then.
920
00:43:54,920 --> 00:43:56,655
All right, good luck. Thanks.
921
00:43:57,880 --> 00:43:59,655
He said he's got the marmalade
to go in,
922
00:43:59,680 --> 00:44:03,095
so I'm hoping it's going to bring
a bit more bitterness into it
923
00:44:03,120 --> 00:44:05,855
cos at the minute
it's a bit airy-fairy for me.
924
00:44:05,880 --> 00:44:07,895
He adds a layer of mousse...
925
00:44:07,920 --> 00:44:11,455
The mousse is quite soft but
it'll firm up in the blast freezer.
926
00:44:11,480 --> 00:44:14,895
...and another layer of sponge
and syrup before chilling.
927
00:44:17,280 --> 00:44:18,535
With service looming,
928
00:44:18,560 --> 00:44:21,895
Mark passes his second batch
of woodruff custard,
929
00:44:21,920 --> 00:44:25,775
turns out his yoghurt
and honey cakes and sprays green.
930
00:44:25,800 --> 00:44:27,455
Four minutes, Mark, please.
931
00:44:27,480 --> 00:44:28,855
Thank you very much.
932
00:44:28,880 --> 00:44:31,455
He cuts butterflies
from the strawberry tuile mix,
933
00:44:31,480 --> 00:44:34,495
but they don't seem to be coming
away easily.
934
00:44:34,520 --> 00:44:36,775
Can I borrow you, Kevin? Yeah.
Is that all right?
935
00:44:36,800 --> 00:44:40,855
Can you just ease off
some of these butterflies? Yeah.
936
00:44:40,880 --> 00:44:45,175
He starts his sugar work,
drizzling over dome moulds.
937
00:44:45,200 --> 00:44:46,575
Not how I'D have clone it.
938
00:44:46,600 --> 00:44:49,455
And the butterflies haven't gone
to plan.
939
00:44:49,480 --> 00:44:51,655
Going to leave those off. BLEEP.
940
00:44:51,680 --> 00:44:54,055
Leaving them off the dish
could weaken his link
941
00:44:54,080 --> 00:44:56,215
to his Tinker Bell inspiration.
942
00:44:58,040 --> 00:44:59,535
OK, you've got three minutes there,
Mark.
943
00:44:59,560 --> 00:45:01,135
Thank you very much.
944
00:45:01,160 --> 00:45:03,535
He starts plating.
It's going on the plate.
945
00:45:03,560 --> 00:45:05,415
This is some woodruff custard.
946
00:45:05,440 --> 00:45:07,815
Fresh raspberries
and strawberries follow.
947
00:45:07,840 --> 00:45:09,895
Bring them over, I'll do it.
948
00:45:09,920 --> 00:45:13,895
Thank you. You got 1 minute there,
yeah? Well, 35 seconds.
949
00:45:13,920 --> 00:45:17,215
The smoked strawberry compote
goes on top of the custard.
950
00:45:17,240 --> 00:45:18,895
So a little strawberry hogweed
sorbet.
951
00:45:18,920 --> 00:45:21,215
You just want it in the middle?
Yes, please.
952
00:45:22,240 --> 00:45:23,815
OK, we're clue on the pass there.
953
00:45:23,840 --> 00:45:25,415
Sorry, Chef. One moment.
954
00:45:28,560 --> 00:45:33,495
It's served over ethereal liquid
nitrogen under dimmed lights.
955
00:45:34,600 --> 00:45:36,455
That's Tinker Bell.
956
00:45:36,480 --> 00:45:37,975
She's a bit temperamental sometimes,
957
00:45:38,000 --> 00:45:39,415
she's very angry a lot of the time,
958
00:45:39,440 --> 00:45:43,575
but I'm hoping if we're really
quiet, she will speak to us.
959
00:45:43,600 --> 00:45:44,975
BELLjlNGLES
960
00:45:45,000 --> 00:45:47,895
So my dish is called
One Emotion At A Time.
961
00:45:47,920 --> 00:45:51,735
It's inspired by Tinker Bell
from JM Barrie's Peter Pan.
962
00:45:51,760 --> 00:45:53,935
Grab one and we'll go and try.
963
00:45:53,960 --> 00:45:56,415
Last one down, buddy. Well done.
Last one. Thank you.
964
00:46:05,560 --> 00:46:07,615
What do you think?
Are you getting Tinker Bell?
965
00:46:07,640 --> 00:46:09,495
Perhaps not so much
with the dessert, but with the,
966
00:46:09,520 --> 00:46:10,775
with the props, for sure.
967
00:46:12,000 --> 00:46:13,335
There you go.
968
00:46:20,600 --> 00:46:23,295
Are you happy with the way
that it's all coming together?
969
00:46:23,320 --> 00:46:25,335
That sponge isn't quite
how I'd like it, but...
970
00:46:25,360 --> 00:46:28,015
Were you looking for something
a little bit lighter?
971
00:46:28,040 --> 00:46:29,415
Yeah, definitely.
972
00:46:29,440 --> 00:46:31,455
It's quite a soft flavour, isn't it?
973
00:46:31,480 --> 00:46:34,135
Dense. It's quite dense. Yeah.
Ancl then the strawberry sorbet.
974
00:46:34,160 --> 00:46:35,695
Yeah, I'm really happy with that.
975
00:46:35,720 --> 00:46:39,775
I think it adds a nice acidity
and contrast to the dish.
976
00:46:39,800 --> 00:46:42,695
Yeah, the strawberry's lovely.
Yeah. It really comes through.
977
00:46:42,720 --> 00:46:45,615
I agree. Yeah. And then the caramel
cage. You happy with that?
978
00:46:45,640 --> 00:46:47,895
As long as it doesn't get stuck
in your teeth,
979
00:46:47,920 --> 00:46:49,055
I'm happy enough with that.
980
00:46:49,080 --> 00:46:51,815
I think lose the sugar tuile on top
because I value my teeth.
981
00:46:51,840 --> 00:46:53,535
You just don't need it, do you?
982
00:46:53,560 --> 00:46:57,455
Mark, I notice the strawberry wings
are not on the plate.
983
00:46:57,480 --> 00:46:59,735
They weren't quite how I wanted them
to be.
984
00:46:59,760 --> 00:47:02,135
They were kind of almost
entirely decorative.
985
00:47:02,160 --> 00:47:05,455
I just felt they weren't quite
right, so I left them off.
986
00:47:05,480 --> 00:47:07,615
OK. Let's get some scores. Adam.
987
00:47:07,640 --> 00:47:08,975
I'd give him a 7.
988
00:47:09,000 --> 00:47:10,855
I'd say, yeah, 7. Yeah.
989
00:47:10,880 --> 00:47:13,575
So, Mark, what would you score
your dessert?
990
00:47:14,600 --> 00:47:15,815
I'd like a 7.
991
00:47:15,840 --> 00:47:18,015
I don't think a 6 would be unfair.
992
00:47:22,840 --> 00:47:24,255
You all right?
993
00:47:24,280 --> 00:47:26,175
Yeah, I think so.
994
00:47:26,200 --> 00:47:27,935
As well as could be hoped, I think.
995
00:47:27,960 --> 00:47:30,535
Yeah. That was good. Tasted nice.
Thank you.
996
00:47:31,880 --> 00:47:35,255
Up next, Adam has also got
the liquid nitrogen out to make
997
00:47:35,280 --> 00:47:40,295
strawberry rocks made from combined
strawberries and egg white.
998
00:47:40,320 --> 00:47:43,295
Yeah, typical.
The gun doesn't work.
999
00:47:43,320 --> 00:47:46,335
Ai, ai, ai. We can do it.
We can do it. Come on.
1000
00:47:46,360 --> 00:47:47,695
HE GROANS
1001
00:47:47,720 --> 00:47:51,855
As he nears service, he needs
to stay as cool as his rocks.
1002
00:47:51,880 --> 00:47:54,255
Bloody gun isn't working, as in...
1003
00:47:54,280 --> 00:47:56,415
I don't like it. BLEEP.
1004
00:47:58,800 --> 00:48:03,095
He moves on to freeing his
set custards, and starts plating.
1005
00:48:03,120 --> 00:48:05,015
The strawberry gel first...
1006
00:48:06,680 --> 00:48:10,295
You've got plenty of time there,
Adam. Four minutes. Thank you.
1007
00:48:10,320 --> 00:48:14,455
...followed by the black verjus gel
and the burnt butter cake.
1008
00:48:14,480 --> 00:48:17,015
So, what are you layering up here?
1009
00:48:17,040 --> 00:48:18,415
This is coffee syrup.
1010
00:48:18,440 --> 00:48:19,695
Are you doing your signature?
1011
00:48:19,720 --> 00:48:21,855
My signature is way worse than that.
1012
00:48:21,880 --> 00:48:24,935
He pipes meadowsweet cream
onto the cake,
1013
00:48:24,960 --> 00:48:29,175
adds strawberry tuiles
and compressed strawberries.
1014
00:48:29,200 --> 00:48:32,855
What's this? My pepper
creme brulee custard. Nice.
1015
00:48:32,880 --> 00:48:35,135
Can you, would you mind
holding this for me, please?
1016
00:48:36,560 --> 00:48:40,655
More meadowsweet cream
is followed by strawberry jelly.
1017
00:48:40,680 --> 00:48:42,975
Just to taste like the jelly
1018
00:48:43,000 --> 00:48:45,575
that you get in them little packets
1019
00:48:45,600 --> 00:48:47,695
that we all know and love.
1020
00:48:47,720 --> 00:48:51,255
Cornflowers give the dish
more colour with the Be a no and Dandy
1021
00:48:51,280 --> 00:48:52,695
characters on the side.
1022
00:48:52,720 --> 00:48:55,055
I love that it's black and white.
Now I've just got
1023
00:48:55,080 --> 00:48:59,255
to do my little rocks that Dennis
would have in his slingshot.
1024
00:49:00,680 --> 00:49:03,215
Ready? Yeah. Thank you.
Thank you. Thank you.
1025
00:49:05,240 --> 00:49:09,815
Ooh-la-la. My dish is called
Food Fight and my inspiration is
1026
00:49:09,840 --> 00:49:13,455
the famous Be a no and Dandy
food fight scene from the comic.
1027
00:49:13,480 --> 00:49:15,415
What do you think, guys?
Very colourful.
1028
00:49:15,440 --> 00:49:16,855
Definitely a food fight.
1029
00:49:16,880 --> 00:49:18,255
Let's go and try one, then.
1030
00:49:18,280 --> 00:49:19,935
Good luck, Chef. Thank you.
1031
00:49:30,040 --> 00:49:32,895
Are you happy with all the different
elements coming together?
1032
00:49:32,920 --> 00:49:36,975
The aesthetics of black and red
being the colours of the characters
1033
00:49:37,000 --> 00:49:39,975
was the main focus
in terms of visual.
1034
00:49:48,280 --> 00:49:51,935
Wow. Heavens! There's a lot
happening here, isn't there?
1035
00:49:51,960 --> 00:49:54,895
Temperature contrast,
texture contrast.
1036
00:49:54,920 --> 00:49:56,815
It all marries together beautifully.
1037
00:49:56,840 --> 00:49:58,175
Is it annoying?
1038
00:49:58,200 --> 00:50:00,335
Yeah.
THEY LAUGH
1039
00:50:00,360 --> 00:50:02,655
Are you happy with the flavour that
you got from the sponge
1040
00:50:02,680 --> 00:50:04,935
you tried tasting earlier? Oh, yeah.
I'm happy with that.
1041
00:50:04,960 --> 00:50:07,215
And the texture, I quite enjoy it.
Then all the variations
1042
00:50:07,240 --> 00:50:09,215
of the strawberry - you've got
strawberry jelly.
1043
00:50:09,240 --> 00:50:11,015
Are you happy with the
consistency and the flavour?
1044
00:50:11,040 --> 00:50:13,535
Super-soft, tastes
just like that little packet.
1045
00:50:13,560 --> 00:50:16,135
It's definitely the nicest tasting
coloured gel I've ever had. Right.
1046
00:50:16,160 --> 00:50:17,615
Yeah.
1047
00:50:17,640 --> 00:50:20,375
The addition of the long pepper
in the custard,
1048
00:50:20,400 --> 00:50:22,655
do you think it's the right
strength or...?
1049
00:50:22,680 --> 00:50:25,655
I think it's a little too much. OK.
Lingering, isn't it?
1050
00:50:25,680 --> 00:50:27,255
Yeah. It's very nice.
1051
00:50:27,280 --> 00:50:30,895
Do you think this dessert
of yours is banquet-worthy?
1052
00:50:30,920 --> 00:50:32,415
I don't think so yet.
1053
00:50:32,440 --> 00:50:33,855
What would you change, then?
1054
00:50:33,880 --> 00:50:35,815
The pepper has frustrated me.
1055
00:50:35,840 --> 00:50:37,975
Let's have scores. Kevin.
1056
00:50:38,000 --> 00:50:40,775
I hate to say it, but I might have
to give him a ten again.
1057
00:50:40,800 --> 00:50:42,175
I'd agree. I think it's a ten.
1058
00:50:42,200 --> 00:50:45,615
So then, what would you score your
dish? I'd score my dish a 7.
1059
00:50:51,400 --> 00:50:52,895
How was that, Adam?
1060
00:50:52,920 --> 00:50:54,775
I wasn't happy with the custard.
1061
00:50:54,800 --> 00:50:56,815
It was just too spicy. We loved it.
1062
00:50:56,840 --> 00:51:00,175
Yeah, it was nice. We loved
that spice. Bar that, I was happy.
1063
00:51:01,880 --> 00:51:05,055
Needing a big score for
Paddington's Night At The Opera,
1064
00:51:05,080 --> 00:51:09,135
Kevin tempers chocolate for the top
layer of his cake, and freezes.
1065
00:51:10,280 --> 00:51:13,175
Do you want me to spread these
plates out? Yes, please.
1066
00:51:13,200 --> 00:51:16,055
He portions the layered cake
while Adam cuts
1067
00:51:16,080 --> 00:51:17,855
the chocolate tuile top.
1068
00:51:17,880 --> 00:51:19,655
You know, it's melting.
1069
00:51:19,680 --> 00:51:21,415
Yeah, pop it back in a bit, then.
1070
00:51:21,440 --> 00:51:23,695
So it goes back into the freezer
1071
00:51:23,720 --> 00:51:27,775
while Kevin plates the chocolate
soil and pipes more mousse.
1072
00:51:27,800 --> 00:51:30,535
All under Tom's watchful eye.
1073
00:51:30,560 --> 00:51:32,735
Do they work? They do, yeah.
1074
00:51:32,760 --> 00:51:35,015
You've got nine minutes, Kevin.
1075
00:51:35,040 --> 00:51:38,055
Can I be early? Yeah. You're going
to be early? Course you can.
1076
00:51:39,160 --> 00:51:41,335
How's our chocolate, Chef?
Still soft, mate.
1077
00:51:41,360 --> 00:51:45,015
The chocolate tops might scupper
any chance of being early.
1078
00:51:45,040 --> 00:51:48,335
I can see all the detail
on the cake from here.
1079
00:51:48,360 --> 00:51:51,775
But with time to spare, Kevin makes
the call that the chocolate
1080
00:51:51,800 --> 00:51:54,255
is finally hard enough. Straight on?
Straight on.
1081
00:51:54,280 --> 00:51:55,495
Tell me about the colours.
1082
00:51:55,520 --> 00:51:58,855
Chocolate tuile is Paddington's
colours. Nice.
1083
00:51:58,880 --> 00:52:02,935
The orange and cardamom ice cream
sits on top of the chocolate soil,
1084
00:52:02,960 --> 00:52:06,175
followed by cocoa nib
and pistachio tuiles.
1085
00:52:06,200 --> 00:52:09,895
It's served to the civilised sounds
of the opera.
1086
00:52:09,920 --> 00:52:11,895
OPERATIC SINGING
1087
00:52:11,920 --> 00:52:15,175
Pass the glasses, old chap.
Tally-ho.
1088
00:52:17,760 --> 00:52:20,575
This is Paddington's Night
At The Opera and the inspiration
1089
00:52:20,600 --> 00:52:21,895
is obviously Paddington Bear.
1090
00:52:21,920 --> 00:52:24,695
All right. Well, let's get going.
1091
00:52:24,720 --> 00:52:26,935
Good luck, Chef.
Thanks very much.
1092
00:52:45,280 --> 00:52:47,015
Happy? Kind of.
1093
00:52:47,040 --> 00:52:49,295
I mean, it's really very hot
in that kitchen so you can see
1094
00:52:49,320 --> 00:52:50,935
the mousse is slightly,
slightly wet.
1095
00:52:50,960 --> 00:52:53,895
I think he was a little bit
too excited to be up a little early.
1096
00:52:53,920 --> 00:52:56,735
He should have taken that time
in that blast chiller. Right.
1097
00:52:56,760 --> 00:52:58,055
Not the neatest thing in the world,
1098
00:52:58,080 --> 00:53:00,535
but I don't think I'm one
to judge on that.
1099
00:53:00,560 --> 00:53:02,895
Ancl then you're happy with the
sponge in terms of the texture?
1100
00:53:02,920 --> 00:53:04,095
Yeah, sponge is great.
1101
00:53:04,120 --> 00:53:07,615
It's bang-on and I soaked that
with some Grand Marnier syrup.
1102
00:53:07,640 --> 00:53:09,255
It's got a lovely flavour to it.
1103
00:53:09,280 --> 00:53:11,375
A little bit more attention
to detail on the cake
1104
00:53:11,400 --> 00:53:13,535
cos it is the main event.
Ancl then the ice cream?
1105
00:53:13,560 --> 00:53:15,615
Do you think it's got the right
level of orange flavour?
1106
00:53:15,640 --> 00:53:18,575
Yeah, there's different levels
of orange. I can taste each one.
1107
00:53:18,600 --> 00:53:22,015
It's a little sweet.
There's something a little eggy.
1108
00:53:22,040 --> 00:53:24,615
I think that's the custard
not cooked out enough.
1109
00:53:24,640 --> 00:53:27,215
So then, what would you give
your dish?
1110
00:53:27,240 --> 00:53:28,695
I'll go for an 8.
1111
00:53:28,720 --> 00:53:30,615
It's a strong 8 for me.
1112
00:53:30,640 --> 00:53:32,015
I'd give it a 7.
1113
00:53:32,040 --> 00:53:33,255
Do you think you've clone enough?
1114
00:53:33,280 --> 00:53:34,895
I hope so.
1115
00:53:34,920 --> 00:53:37,575
But, you know, you just never know
in this kitchen.
1116
00:53:41,400 --> 00:53:43,815
Hiya, boys. Big man. How was that?
1117
00:53:43,840 --> 00:53:45,975
Yeah, it's hard. You're happy?
1118
00:53:46,000 --> 00:53:48,095
It's always a gamble. You know,
I knocked my cake in
1119
00:53:48,120 --> 00:53:50,495
in this kind of time, but,
yeah, we've got to wait and see.
1120
00:53:50,520 --> 00:53:52,055
Desserts are over.
1121
00:53:52,080 --> 00:53:57,415
Thank God. Two of the chefs'
desserts were definitely below par.
1122
00:53:57,440 --> 00:53:59,575
Yes. I think Adam did very well
with his dish.
1123
00:53:59,600 --> 00:54:01,375
I was quite blown away by it.
1124
00:54:01,400 --> 00:54:04,615
Yeah, his dish was, I think,
very fitting to the brief,
1125
00:54:04,640 --> 00:54:06,535
but above all,
it tasted good as well.
1126
00:54:06,560 --> 00:54:08,735
Fingers crossed. Shall we go
and see what he says, then?
1127
00:54:08,760 --> 00:54:11,135
Let's do it. Good luck, everyone.
Good luck, guys.
1128
00:54:12,520 --> 00:54:14,495
Adam is on 27 points,
1129
00:54:14,520 --> 00:54:17,055
Mark 24 and Kevin 20.
1130
00:54:21,440 --> 00:54:22,495
Hello, Chefs.
1131
00:54:22,520 --> 00:54:27,655
OK. Mark, for your dish,
One Emotion At A Time,
1132
00:54:27,680 --> 00:54:30,575
it was a nice presentation
at the pass with the lantern.
1133
00:54:30,600 --> 00:54:34,255
I just wanted more connection
to the story on the plate.
1134
00:54:34,280 --> 00:54:37,295
I thought the strawberry sorbet
was the best part of the dish.
1135
00:54:37,320 --> 00:54:41,215
Smooth and slightly spiced flavour
from the hogweed seeds.
1136
00:54:41,240 --> 00:54:43,135
It was a nice touch.
1137
00:54:43,160 --> 00:54:44,615
The yoghurt and honey cake,
1138
00:54:44,640 --> 00:54:48,495
it was a little bit too dense
and didn't have enough flavour.
1139
00:54:48,520 --> 00:54:51,295
The sugar basket could have been
much more delicate.
1140
00:54:51,320 --> 00:54:53,935
I felt it was a little bit
almost novice-like.
1141
00:54:53,960 --> 00:54:55,935
The smoked strawberry compote,
1142
00:54:55,960 --> 00:54:59,055
the smoky flavour of that just
completely ruined some of the other
1143
00:54:59,080 --> 00:55:01,295
delicate flavours
that you had going on.
1144
00:55:01,320 --> 00:55:05,535
Overall, though, way too many errors
and it needed some refinement.
1145
00:55:08,000 --> 00:55:10,895
Adam, for your dish, Food Fight,
1146
00:55:10,920 --> 00:55:14,535
you definitely brought food fight
to the plate.
1147
00:55:14,560 --> 00:55:17,135
It was organised chaos
and very playful.
1148
00:55:17,160 --> 00:55:19,575
I loved the burnt butter cake
texturally
1149
00:55:19,600 --> 00:55:22,415
and it had a lovely
meadowsweet flavour.
1150
00:55:22,440 --> 00:55:24,575
The jelly was a little bit
on the soft side.
1151
00:55:24,600 --> 00:55:28,415
Personally, I'd like a little bit
more of a firmer wobble.
1152
00:55:28,440 --> 00:55:31,975
The long pepper creme brulee is
a little bit too spicy,
1153
00:55:32,000 --> 00:55:33,655
so next time, just tone it down.
1154
00:55:34,760 --> 00:55:38,415
But overall, a dish with bags
of potential,
1155
00:55:38,440 --> 00:55:40,975
so well clone. Thank you.
1156
00:55:41,000 --> 00:55:43,815
Kevin, for your dish,
1157
00:55:43,840 --> 00:55:46,255
Paddington's Night At The Opera,
1158
00:55:46,280 --> 00:55:49,495
I thought the presentation
was good fun and the opera cake
1159
00:55:49,520 --> 00:55:51,735
followed the story through
to the plate.
1160
00:55:51,760 --> 00:55:54,935
The opera cake, though,
I thought the sponge was definitely
1161
00:55:54,960 --> 00:55:58,215
a little bit too dense and I didn't
feel that the marmalade flavour
1162
00:55:58,240 --> 00:55:59,935
came through enough.
1163
00:55:59,960 --> 00:56:03,215
The chocolate mousse was too sweet
and too runny.
1164
00:56:03,240 --> 00:56:06,575
Overall, though, I thought the dish
definitely had some potential,
1165
00:56:06,600 --> 00:56:11,015
but as we know, at this level,
needs to be executed properly.
1166
00:56:12,600 --> 00:56:15,295
And so, to the scores.
1167
00:56:15,320 --> 00:56:17,815
Adam, I'm scoring you...
1168
00:56:19,560 --> 00:56:21,255
...an 8.
1169
00:56:21,280 --> 00:56:24,055
I absolutely adored this dessert.
1170
00:56:24,080 --> 00:56:26,495
Contrasting textures
and temperatures,
1171
00:56:26,520 --> 00:56:29,335
wonderful on the pass as well.
Brilliant. Thank you.
1172
00:56:29,360 --> 00:56:32,775
Mark, I'm scoring you...
1173
00:56:34,920 --> 00:56:36,495
...a 5.
1174
00:56:36,520 --> 00:56:39,015
Mark, if you cook this again,
you really need to look at
1175
00:56:39,040 --> 00:56:43,695
the foundations. Take on board
all of Tom's advice. Yeah.
1176
00:56:43,720 --> 00:56:45,135
And, Kevin...
1177
00:56:46,520 --> 00:56:47,855
...I'm scoring you...
1178
00:56:50,640 --> 00:56:52,215
...a 6.
1179
00:56:52,240 --> 00:56:54,015
So that means,
1180
00:56:54,040 --> 00:56:56,655
Kevin, you'll be leaving us.
1181
00:56:56,680 --> 00:57:00,135
It's been so wonderful
to have your enthusiasm
1182
00:57:00,160 --> 00:57:03,335
and passion all week,
it really has. Thank you.
1183
00:57:03,360 --> 00:57:07,015
So, Adam and Mark,
very good luck tomorrow.
1184
00:57:07,040 --> 00:57:10,335
Please take on some of my advice,
and I definitely expect one
1185
00:57:10,360 --> 00:57:12,575
of you two to get
through to the banquet.
1186
00:57:12,600 --> 00:57:14,975
Thanks very much. Thank you.
Thank you. Thank you.
1187
00:57:16,400 --> 00:57:18,255
Well done, sir. You all right?
1188
00:57:18,280 --> 00:57:19,815
Yeah. Yeah, yeah, fine.
1189
00:57:19,840 --> 00:57:22,655
You've got a big job to do. A lot to
do tomorrow. Yeah. Yeah. Hopefully
1190
00:57:22,680 --> 00:57:25,175
you can get a dish to the banquet.
We'll try our best, won't we?
1191
00:57:25,200 --> 00:57:26,735
Yeah, we're going to get one at
least.
1192
00:57:26,760 --> 00:57:29,015
One is enough.
THEY LAUGH
1193
00:57:30,280 --> 00:57:32,855
I feel immensely proud to be able
to cook for the judges.
1194
00:57:32,880 --> 00:57:34,175
I know how hard it is, though.
1195
00:57:34,200 --> 00:57:38,615
I was here last year and I wanted
it. This year I want it even more.
1196
00:57:38,640 --> 00:57:41,895
Yeah, a bit disappointed, obviously,
not to get to the final.
1197
00:57:41,920 --> 00:57:45,655
But, yeah, I mean, I think my family
will be proud of me and hopefully
1198
00:57:45,680 --> 00:57:48,095
some of Scotland will be proud
of me.
1199
00:57:48,120 --> 00:57:50,855
I'm delighted to get to cook
for the judges.
1200
00:57:50,880 --> 00:57:56,895
I didn't want to allow myself
to hope that I could get this far.
1201
00:57:56,920 --> 00:57:59,815
The plan for tomorrow has to be
to take on all of Tom's advice
1202
00:57:59,840 --> 00:58:01,775
and then just really go for it.
1203
00:58:01,800 --> 00:58:04,735
We've had some amazing dishes
this week. I have to say,
1204
00:58:04,760 --> 00:58:07,375
the Scots have clone themselves
proud.
1205
00:58:10,360 --> 00:58:12,335
Next time, our two successful chefs
1206
00:58:12,360 --> 00:58:15,055
cook for the judges,
and things are getting tense.
1207
00:58:15,080 --> 00:58:17,575
I'm going to make that man
over there as nervous as I can.
1208
00:58:17,600 --> 00:58:20,255
The rivalry builds... Your
celeriac's burning. Made you look.
1209
00:58:20,280 --> 00:58:23,735
...between our finalists. You happy with
the temperature of your canape, Adam?
1210
00:58:23,760 --> 00:58:27,175
Yeah. That's a shame. Which of these
talented chefs will come out on top?
1211
00:58:27,200 --> 00:58:30,015
The winner of the Scotland heat
is...
100175
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.