Original subtitles

Last time, it was pastry week.

Make that pastry flakier than my ex!

Jasmine was on a roll over all three challenges... It's on.

..and landed her third star baker crown.

It's a hat-trick. Jasmine.

Aaron's plans might have fallen apart...

It's broken, but...

I don't know what to do. Help me.

..it was Nataliia's baking swan song.

Nataliia. Oh! ..in the tent.

I love you guys. You are so nice.

This time... Here we go. ..a Bake Off first.

One and two and three.

Meringue week. This is the most stressed I've been in my life.

Challenging the bakers with the stickiest of signatures...

Yuck.

Squeaky bum time for a minute. ..and technical that splits the pack...

Could everyone leave the tent except for Iain?

..and a staggering showstopper.

Oh, my God, I feel sick. Who can keep their cool?

Oh, my God, that looks good.

And who will suffer in the temperature of the tent?

I'm screaming inside. Can't you hear it? Like, "Help me."

First-ever meringue week.

Yeah. What goes, "Ooh-ooh-ah-crack, ooh-ooh-ah-crack?"

No idea.

A meringue-utan.

So happy to be here.

I would love this week to be the week of consistency

but meringue is a friend to nobody.

It's the one thing where, if it's not completely perfect,

it's completely wrong.

One of the amazing things about this competition is that each week you

have a completely new slate.

Whatever's gone before, you just have to, like,

bring your best game again.

A little bit of delirium can be good in the tent

because you just keep moving. And you don't overthink things.

I think a lot of people's practices haven't gone well, mind included.

My kitchen was something else.

It was meringue everywhere. So I've been covered in it.

Dogs are covered in it.

They're like, "Ooh."

It's been a sticky week.

Hello, bakers, welcome back to the tent.

I've got some very exciting news for you.

It's the first-ever meringue week! I was gonna say that.

Oh, sorry, I got a little bit excited.

Due to public demand and demand from Paul Hollywood,

we're dedicating a whole week to that sweet, eggy goodness

some people call "mer-ing-ay."

It looks like clouds, tastes like heaven.

Now for your signature challenge today

the judges would love you to make 12 mini meringue pies.

Your pies should be made with

a buttery shortcrust pastry with a tasty filling.

And an exquisite meringue topping.

You have two hours.

On your marks... Get set... ..bake!

What am I doing? What am I doing?

A bit stressed about the time.

There's only two hours today which is so annoying.

The signature challenge our bakers have to face

are 12 meringue pies. Meringue topping is the critical thing,

so the bakers can choose whichever meringue they wish.

Obviously you've got Swiss, you have Italian and then you have French.

I just want a really stable stiff one today.

For me the perfect meringue pie has really crisp pastry.

We want that snap, the crack,

and the beautiful butteriness to come through.

It's sort of my go-to sweet shortcrust pastry recipe

and it doesn't normally let me down.

They can put anything they like in the filling.

So the obvious thing would be some kind of fruit curd

but they could put frangipane in there,

they could put a set custard in there.

You don't want it to be too gluey.

It needs to be firm

so that there's a contrast with the soft meringue.

They're the kind of thing that, if I can execute well today,

they do start to look on the professional side of baking.

We've got six amazing bakers and we want them to show off

what they can do, and this is the classic way of doing it.

It's a tiny little thing but it's very difficult to do.

Morning, Jasmine. Morning. Hello, Jasmine.

Tell us all about your meringue pie, triple star baker.

Have you had a handshake as well? well? Yeah.

Wow, you've smashed all the record books.

You should leave now, really. Quit while you're ahead.

Yeah, get out, get out, Jasmine.

So I'm gonna be making passion fruit and raspberry meringue tarts.

Perfect.

Jasmine's hoping a tangy passion fruit curd

and fresh raspberries in a sweet shortcrust pastry case,

topped with Swiss meringue,

might win her another accolade.

Give her a handshake now, get it out the way with.

No, she's never gonna get another handshake

and she's never gonna get another star baker.

My money's on Jasmine.

Thank you, Jasmine. Thank you.

But there's stiff competition when it comes to citrus curd.

I'm making a lemon and raspberry tart with a meringue topping.

I've practiced it quite a bit.

There's been lemon tarts flying everywhere.

Adorned with raspberries and edible flowers,

Lesley's Italian meringue will top a sweet shortcrust case

filled with a raspberry gel and a classic lemon curd.

Custard or curd? Cooked curd, yeah.

Is it quite nice and sharp, is it? It is sharp, yeah,

cos you've got the raspberry coming through as well.

Good luck, Lesley. Thank you.

Does anyone wanna take over?

To create the most exquisite and tasty pies...

I'm using chestnut flour with my pastry for extra flavour.

..a delicious buttery pastry is essential.

So we have a pate sucree for the tartlets.

To avoid it being tough when baked means delicate handling

and keeping cool.

It's going straight in the freezer, and chill that for 15 minutes.

Hello. Hello. Are you just prancing about?

Harder than it looks, what I do.

Who's it hardest to... Get banter out of? Yeah.

Tobes, when he's in the zone. Aaron, he's all right with banter.

You're always good value. You're the banter king.

Oh, stop it. You've got a mullet as well. That elevates everything.

So I'm just chopping up my apples, ready to stew them in a moment.

Oh! All the bakers have opted for fruity fillings.

It's passion fruit curd so lots of passion fruit.

Choices designed to cut through meringue's sugary sweetness.

Could I get a bigger sieve?

It's hilarious!

For his filling, software engineer Iain's thoroughly researched

Bake Off history.

Since season one, anyone who's used rhubarb hasn't gone home.

And this has stayed true for 15 seasons, cos they love rhubarb.

Topped with Italian meringue, Iain's pate sucree case will be filled with

a baked almond frangipane, blackberries and a double dose of

lucky rhubarb, with a smooth compote and decorative batons.

You're not doing rhubarb are you? Yeah.

What kind of tent is this?

Do you not like rhubarb? No.

Do you wanna have like a little? Absolutely not. No?

Do you want me to vomit over your bake? It'd be a first.

Iain's not the only one opting for my least favourite filling.

That is five parts rhubarb to one part strawberry.

I would say this whole tart, to me, is like

a balance between sour and sweet.

Tom's tangy rhubarb and strawberry curd

will be in a shortcrust pastry case,

topped with stem ginger Swiss meringue

he'll blowtorch rather than bake.

I don't like torched meringue. I think it's too sticky. Yes.

You're adding this stem ginger. The ginger itself, the liquid?

So I make the Swiss meringue,

then I'll add four tablespoons of that syrup.

I just find it cuts through the sweetness a little bit.

It'll be fascinating to see how that stem ginger comes through.

I will try and make it definitely come through.

It's looking good. I just wanna cover it with clingfilm

and put it in the fridge now.

This is my blackcurrant compote which is gonna go underneath

the blackcurrant filling.

Aaron's pairing blackcurrants with a chestnut filling...

It looks vile.

..for his take on a French classic. So I had a Mont Blanc tart in Paris.

I do like the Mont Blanc. I think they're such a gorgeous thing.

Oh, so do I. Absolutely adore it.

..and it had some, like, blackcurrants in it,

and I felt it wasn't fruity enough.

So essentially I've done the same thing - just inverted

the chestnut cream for the blackcurrant.

Aaron's almost Mont Blanc pies will have

a shortcrust pastry case,

toasted yuzu and blackcurrant meringue,

a blackcurrant compote and cremeux,

along with the bake's traditional chestnut cream filling.

I'm very suspicious. I mean I...I think chestnut's so lovely.

It'll be interesting. Well, I hope you like it. I hope I like it.

You're inventing something new. They fear change, don't worry about it.

Yeah. It's very unnerving.

The smell on that is just perfect.

Toby's also taking a risk...

So I am making mini meringue apple pies with candied walnuts.

..with an inventive illusion bake.

It's all going so well. When's it gonna start going wrong?

His shortcrust pies will contain apple,

walnut and vanilla custard.

They'll be topped with a lattice of piped meringue

that gives the illusion of a woven pastry lid.

It is meant to be a meringue tart so... Yes.

..is there enough meringue?

I'm gonna dome the top of it as well so it looks like

a very full apple pie.

How very Halloween. Look forward to it.

Good, good. Thanks. Thank you, Toby. Halloween.

Feel like that's your favourite holiday of the year.

It's my birthday.

Guys, I've gotta do a time call but there's no Alison.

Iain, quick come over. It's your first time call.

Yes! Tell 'em they've got an hour left. Bakers, you have an hour left!

Perfect. See you. Better than Alison.

So the pastry's been in the fridge about 20 minutes.

I'm gonna get it out now and fill my tarts.

In those black gloves holding that knife you look quite sinister.

Yeah, I know. Feel sinister today. We've gotta move fast.

All right, I'm going in.

While most are blind baking...

So I'm gonna do 15 minutes on the blind bake

and then take the beads out.

..Iain's the exception.

I'm doing a baked filling in mine. It's very traditional frangipane.

They're gonna need to be in the oven for 20 minutes.

I'm, like, so nervous about those tarts. But let's see.

I'm going in.

Come on let's get your "merengue" on.

SHE HUMS

So let's merengue.

One and two and three. Join me.

No chance. Let's meringue together.

Come on, Toby. Oh. Join me.

I'm so sorry to disappoint but it's absolutely not happening.

Join me. How do I merengue?

SHE HUMS

Join me.

I knew you'd join!

THEY HUM

I knew Aaron would do it. Now I just need to make my meringue.

Rejecting the merengue in favour of meringue,

the bakers start on the critical sweet, eggy topping.

Sugar syrup's for the meringue. Need to get to 118.

They can make any style of meringue they choose.

I didn't know there were different types of meringues

until about five days ago.

Jasmine and Tom are making Swiss, heating egg whites and sugar

before whisking the whole mix.

It's like rubbing your tummy and patting your head.

The other bakers have opted for Italian.

Which is essentially making a sugar syrup

and then pouring that into your egg whites.

116.5. Perfect.

Adding anything extra to either...

It's brown because it's supposed

to look like pastry. So I've dyed it.

..is a delicate balance as too much liquid can destabilise the mix.

Now add the flavours in. Four tablespoons of the stem ginger.

Oh, yeah. That's the stuff.

Bakers, you've got half an hour left!

Whoo!

The edges are cooked.

The base is not completely cooked, so this is gonna be

a very stressful, delicate operation I think.

Oh. Less haste more speed.

These are going back in.

I'm just gonna do five and then check it,

cos I need to get this show on the road.

Now, we wait. Would you rather be a raspberry or a blackberry?

Raspberry. Name a fruit and I'll do an impression of it.

OK, OK, OK, OK. Blueberry. OK, OK, mango. Ooh, that's a bad one.

Mango. Mango is hard, actually.

Well, hello, there!

Um, OK.

With the judges expecting deliciously crisp pie cases...

Keep baking. ..the bakers must time the exact moment to take them out.

I think they're OK, these ones.

Too soon and they risk their bakes being pale and soggy...

I'll give them, like, two minutes longer.

I'm liking this peach today.

I could see a meringue in this colour.

Has anyone in your family tried this? No.

So Paul and Prue will be the first people to try your meringue?

It's very rogue. Right. These need to come out of the oven.

I think they look all right, actually. Happy with that.

They look pretty good.

But the real test now is gonna be if these come out of the moulds.

Come on, come on, come on.

Pastry's done. OK.

Right they just need to chill for two seconds longer.

I think I'm going OK. Think I've got, like, 20 minutes maybe.

Bakers, you have 15 minutes!

Whoa. Right, I am literally, like, to the wire now.

I'm gonna start assembling. Got a lot to do.

Oh, my God, my hands.

So there's gonna be raspberry then the curd.

Now we're getting rhubarb on. Big spoon, big spoon.

Look at you go, you can wield a piping bag.

I don't fear the piping bag, no.

I'm maybe taking too long to do this. This is chaos.

Oh, it's gonna get covered in meringue.

This is the most precise thing I have ever done in my life.

Oh, I'm gonna leave that.

This is just about the height of my artistic talent, I think.

Oh. I forgot to put the walnuts in.

Oh, how did I forget that? What a silly boy.

I'm just gonna try pressing a few, in to try icing over the top.

Bakers, you've got five minutes left.

Gosh, gosh, gosh.

Blowtorch that meringue!

Prue said she doesn't like a lot of char, so I'm just gonna go light.

I'd want a bit of caramelisation but I don't want it to be burnt.

Oh, wow, these are great.

Bakers, you have one minute left.

One minute. That is stressful.

These are lemon verbena from my garden.

OK.

Bakers, your time is up.

Please step away from your meringue pies.

Hmm. Oh.

Did you see Toby? Yeah. Whoa.

He's like, "I'm done."

I forgot the walnuts. Squeaky bum time for a minute.

The one thing that didn't fully go to plan there

is that that meringue does look a little bit thinner and stickier.

Oh, my lord. These are beautiful.

I don't know if I've cooked mine enough.

The bakers' mini meringue pies now face the judgment of Paul and Prue.

Hello, Tom. Hello. Hi, Tom. Hi, Tom.

They are as neat as a pin. Like to have seen a little bit more of

a flash of colour to the meringue.

I feel like I heard Prue say she doesn't like toasted meringue.

What I don't like is unbaked meringue. Yuck.

Oh, dear. That's what I mean. Urgh.

It's a meringue challenge, Prue. You've got to have some meringue.

All right, all right all right.

So this is a rhubarb and strawberry meringue tart with

a stem ginger Swiss meringue on the top.

You know that meringue has a really lovely flavour.

It's still disgusting texture.

The tartness that comes from the base is nice.

The overall flavour balance with the meringue,

the strawberry comes through beautifully

and it's not overly sweet, actually.

No, it's lovely.

Fantastic.

Pastry looks a little paler to me.

So we've got a sweet shortcrust pastry with

a raspberry gel, and then we've got a lemon filling

and a Italian meringue.

That lemon curd is absolutely delicious, but it is too thick.

It's just too gloopy, that. Yeah. Bit too gluey. OK.

The meringue's lovely. Set well. Cuts well. Yeah.

I think the flavour combinations of all three balances

with the sharpness from the lemon curd.

It's just, for me, your pastry's overworked. OK.

I think it needed a little bit longer in the oven as well. Yeah.

Yeah, I...I like these. Don't they look beautiful?

Nice and crisp pastry.

Holding nicely. So my meringue pies have some fresh raspberries in them

and then a passion fruit curd and then a Swiss meringue on top.

Hmm. Absolutely perfect.

Crisp pastry, really strong passion fruit, little bit of raspberry,

and creamy meringue. It's really good. Pastry's well baked.

The passion fruit comes through really nice.

That's nice and sharp balancing with the raspberries

and then the sweetness on top so, well done.

Thank you. It's not gonna happen.

I'll do one with my left hand.

It's like half! That's like half. That's the real one. Well done.

Thank you.

Well, they certainly look interesting.

They're not all identical. Your blowtorch is all over the place.

You've got parts here which just aren't touched at all.

OK. You have blackcurrant compote, a blackcurrant filling,

some chestnut cream, and then a lightly-flavoured yuzu meringue.

That's beautiful. And the reason is the tartness against the sweetness

and your pastry's fantastic.

I would've liked a bit more of the chestnut.

But the combination is lovely.

If I saw them in a pastry shop I would want to buy one.

Well done, Aaron. Thank you very much. Thank you.

Love the look of them.

These are rhubarb and blackberry tarts with a frangipane,

rhubarb compote, vanilla Italian meringue and rhubarb batons.

You know, Iain, it's very complicated,

but it's absolutely beautiful.

Everything goes together really well. It's lovely. Thank you.

I like the tartness that's coming from that with the frangipane.

It's baked beautifully. I do get the tartness from the rhubarb

but not necessarily the flavour. Overall, I think it's a decent bake.

Very good. Well done. Thank you. Thank you.

They look absolutely lovely.

Such a clever idea

to make them look like little apple pies with the meringue.

So it's a sweet shortcrust, then there's a custard in

the base, stewed apples, candied walnuts and meringue.

Hmm. It's lovely and sharp

and the pastry is just delicious. And I like the meringue.

Wow. Thank you.

The reason why I like it is because the tartness from the apple,

the texture inside there as well.

We know that's meringue but actually it's not overly sweet.

It's delicious and I've never seen that before.

A well deserved handshake. It's lovely.

Ah. Wow.

That couldn't have gone any better.

I don't think they actually gave me any critique at all.

I don't know how I feel about

the left-handed handshake situation.

I don't know what it means.

Mood in my camp is disappointment after that one,

cos this is meringue week.

And that meringue was the worst I'd ever made.

Bit disappointed that the textures were wrong.

And the pastry was a little bit under, but I sort of knew that.

The bakers were able to prepare for their signature bake

but the technical challenge will be a meringue-based mystery.

Hello, bakers, welcome back to the tent.

It's time for your technical challenge

and today your technical challenge has been set

for you by the king of meringue, Paul Hollywood.

Now, Paul, we know you're a font of meringue-based knowledge,

have you got any advice for our bakers?

You get one shot at this. You make a mistake on that, that's it.

OK, as ever, our technical challenge will be judged blind,

so we're gonna have to ask

the king and queen of meringue to exit the tent.

Hurry up, guys, we've got some exciting news for our bakers.

Guys for your technical challenge,

we're about to unleash on you, a staggered start time

and a staggered finish time.

Check this out.

Could everyone leave the tent except for Iain? Why?

Oh, my goodness gracious, great balls of fire.

Iain, the judges would love you

to make four perfectly risen souffles.

Your souffles need to be made with

a raspberry Italian meringue base,

served alongside a leaf shaped tuile.

You've got one hour. On your marks... Get set... ..bake! Ah.

Good luck, Iain. Thank you, guys.

Make eight curved leaf shaped tuiles.

I'll put the sugar and butter together,

and then I'll put in the egg white,

and then I'll put in the flour. Easy.

Paul, that looks like a raspberry souffle.

Before we talk about it, you need to tuck in

while it's at its full height. Tell me what you think.

Well, it looks wonderful.

Wow. Hmm. That is beautiful.

It is an Italian meringue method.

What they've gotta do is make a puree with the raspberries.

Once they've done that then they need to make almost a sticky jam.

Meanwhile, you also have your egg whites.

Whisk in to soft peak.

If they take it to stiff peak

it's gonna be quite lumpy and quite rough.

Now, you're baking this for about 20 minutes.

If they don't get their timings right

and they run out of bake time,

the chances are it's not gonna have the full height.

The bakers have got an hour for this challenge

and we're staggering their starts.

We can taste them fresh from the oven.

Start off with the tuiles. To get that out the way.

They have rolling pins so when it comes out

the tuiles can be lifted and placed over and it gently folds.

This seems so simple, but there are 100 things that could go wrong.

This is evil. Why am I here by myself?

You're the first man on the moon.

Do I... Do I get any special treatment because of this?

You can go and wash your hair later.

That would genuinely be a dream. When's everyone else coming in?

Hello. Hello. Hello. Hi.

This is so fun Toby you're gonna really enjoy this.

Toby the judges would love you

to make four perfectly risen souffles. Oh, damn.

Your souffles should be made from a raspberry Italian meringue base

and served alongside a leaf-shaped tuile.

You've got one hour. On your marks.... Get set... bake!

Oh, my goodness me. I have never made a souffle.

Least we have a recipe. I wouldn't say full, but it's a recipe.

I'm just gonna have to wing it. It says curved.

I don't know if that means these are just curved leaves,

or if I have to curve them myself.

Oh, I feel like I need to move faster.

Come on, then, Lesley. Les, you're gonna smash this one.

OK, Lesley, the judges would love you to make

four perfectly risen souffles.

On your marks... Get set... Bake!

I'm really trying hard not

to be stressed cos I think when you stress you start panicking.

Is this good for smearing? I think that's a good smearer.

I'm not a massive fan of souffle. I like food with substance.

What's your favourite dessert?

Apple pie, ice cream,

custard and then clotted cream on top of that.

Ice cream, custard and clotted cream.

Yeah, yeah. Go big or go home.

I'm literally gonna put that in for a couple of minutes.

As soon as they're golden brown I'll take them out.

Come on, Aaron.

On your marks... Get set... ..bake!

I have actually made souffles before.

I have never made a tuile before.

Jasmine.

On your marks... Get set... ..bake!

I find staggered starts really unnerving.

It's the waiting, I just don't like it. What a weird challenge.

Look at him having a good little look. Tom.

On your marks... Get set... ..Bake!

First impressions, souffle.

Never made one, honestly bit confused.

Baking tuiles is a fine art.

They look like tuiles. They're definitely not the neatest ones.

Go under, they'll be soggy and unpleasant to eat...

Um, some of them are a bit pale. But they are what they are.

..but if overbaked, they'll snap when curled.

Oh, a bit brown, and I don't think they're gonna curve very well.

No, I cooked 'em for too long.

So I'm just gonna go again.

So next step is make a smooth raspberry puree,

using 25g of the caster sugar.

While other bakers move on...

I've just blitzed the raspberries with the sugar

and now I'm just sieving the seeds.

..Lesley's spending time baking new tuiles.

Second time lucky. I'm screaming inside.

Can't you hear it? Like, "Help me?"

I have to make an Italian meringue souffle base with

the remaining sugar and the raspberry puree.

I am going to add some sugar to this and then bring it to a syrup.

200g remaining from the 225g of caster sugar.

With the remaining sugar, so how much remaining sugar do we have?

430g.

That's a lot of sugar, so I need to get that up to temp.

Your face when I said souffle!

I mean, what a picture!

Never made one. I moved into this flat once right

and I became obsessed with it.

I bought all the ramekins and everything

and I am like a professional souffle maker.

Do you wanna make these for me? No, I don't know about this one, no.

I don't know about this one. Oh, perfect, that's really helpful.

So I'm just starting to separate my eggs.

This is for the Italian meringue.

To cook the egg whites properly the syrup has to be 116 degrees.

I need it to get to 120 degrees Celsius.

In fact, to perfect this recipe, the syrup should reach 114 degrees.

This needs to get a couple degrees higher.

This is at 111. Yeah, do you know what? That's done. 120, OK.

While to achieve the airy texture the judges expect...

Bloody hell, this is stressful.

..the meringue should be whisked to soft peaks and no further.

Like medium, medium peaks, right?

Or, when baked, the souffles risk bring lumpy and curdled.

I'm sort of aiming for stiff peaks. That's stiff peaks now already.

Not sure what it's meant to be, but it's stiff-as now.

Right, I'm just filling these.

I have no idea how high they're meant to be.

This is the most stressed I've been in my life.

Whenever I've seen a souffle it's always got, like,

perfectly level edges. I feel like it should be perfect. Let's see.

The delicate dish requires up to 20 minutes' baking.

Right, so, let's set a timer for ten minutes.

Well, I'll bake them for as long as I've got.

Go in too late, the bakers run the risk

of serving the judges a raw mixture.

Hopefully they'll be done in time.

Yeah, I'm going in. I'm gonna leave them in till the very last minute.

So, now we wait.

Iain, you have ten minutes left.

I mean, they look like souffles,

but I don't know how long I'm meant to bake them for.

Stressful.

Do you like souffles? I love eating souffles.

It's all about the rise, isn't it? It's all about the rise.

If they don't rise, this is game over, innit?

They've risen so much. I mean, these are big boys.

Oh, my God. They are insanely tall.

They're not gonna be done. They're gonna be raw.

Oh, my God. I... I feel like I need to take 'em out,

15 minutes feels right. Oh, my God.

Wow. Iain, those are taller than you.

Baker number one, I'm coming to get your bake right now.

As always... Looks great. ..the technical bake will be judged blind.

Madame. Monsieur.

The height's quite good. It's got a decent height. Yeah.

That's very, very sweet. Too sweet and not enough raspberry.

I think they've made a mistake somewhere, yeah.

It's a very good texture for souffle, very fluffy, like a cloud.

The tuiles look great. It's a nice colour that, actually.

That interpretation's fine for me. I agree.

They're coming out. Number two, I'm coming to get your bake.

They're really tall, but they do look like

they're coming down a tiny bit now. Fingers crossed.

Enjoy. The tuile's baked well. Yeah.

That souffle's quite flat and not as high as it should be.

They should be higher than that.

I think they've taken the meringue to the wrong stage.

They need to take it to soft peak not stiff peak,

cos it makes it lumpy.

The raspberry levels are good. But it...it's just too flat.

Yeah.

They're gonna be raw. Oh, gutted. Never mind.

Baker number three, I'm coming to get your bake.

Be really gentle with them as well. Oh, my goodness.

Oh, dear. Might wanna just put it straight in the bin.

Well, look it's like liquid. Yeah. It's not baked long enough. Urgh!

It's over-whipped.

Hmm. So that the white would not incorporate properly.

Yeah, and the tuiles are thick as hell.

They're all different colours.

Yeah, those aren't good.

Baker number four, I'm coming to get you.

Sir, your card did decline,

but don't worry I'll sort that out.

Thank you very much.

It's got a bit of height to this, not as much as it should be, though.

It's not quite as set as I expected it to be.

No, it's a little bit wet in the middle. Hmm.

Which is why it's sunk a bit.

Flavour-wise it's OK, but it's quite lumpy

and these tuiles are too thick.

Baker number five, I'm coming for your bake.

I can see from here the biscuits are all different shapes.

But actually they taste amazing, the colour's amazing too.

They're decent, the tuiles are good. These do not look good at all.

Look how soft that is.

Yeah, it's liquid. Actually it tastes good.

Hmm. The flavour's the only thing going for it.

Baker number six, I'm coming to get your bake.

They're dropping already. Thank you so much.

This is your last dish. Enjoy.

Thank you.

The problem with this is obviously the height. It looks quite rough.

It's too sweet. And not properly risen. No, it's not.

It's dropping really quick, isn't it, as well?

These are underbaked. But it's not very good.

It's very, uh, grainy actually. Pale. Flat.

I can't see what's going for it.

They were so brutal.

The judges will now rank the souffles from worst to first.

In sixth place we have this one.

Lesley, it was underbaked.

Yeah. In fifth spot we have this one.

Tom, I did think it was slightly underbaked,

you didn't get much height to it either.

Jasmine is fourth and Toby is third.

And in second place we have this one.

That's mine. Aaron, nicely set and quite well risen, pretty good job.

Which means in first place we have this one.

Oh, Iain! You had the hardest spot so well done!

Yeah, that is well done.

The raspberry flavour was there but it was outbalanced by the sugar.

However, what I did like were the tuiles and the height that you got.

How did I get first? I'll take it, yeah.

You put 230g too much sugar in.

What? I thought it said use the remaining sugar.

I'd say confidence is low going into tomorrow.

If I'm gonna be here next week I need to bring a superstar game.

That wasn't great.

I don't think I'll make another souffle, no.

Here we go.

The first-ever meringue week! Have you enjoyed it?

Yeah, I loved it, I like meringue week.

You like anything sweet. What about Toby's apple pie?

I think he did a good job. I thought it was pastry on top!

He deserved a handshake, though, didn't he?

And why did Jasmine get a left-handed handshake?

What was that about? It wasn't quite as good as Toby's.

So a left-handed one is not as good?

You just make it up as you go along. I do, yeah.

But Jasmine deserved it.

And weirdly on the other side of the fence, we had Lesley.

Her souffle, it was just too soft and flat. She's in big trouble.

Tom's in trouble on his signature.

I was a bit concerned about the meringue. It was too gloopy.

That's the perfect example

of what I don't like about torched meringue.

Let's talk about Iain,

cos Iain did quite well in the technical, didn't he?

He won. He did. I'd describe that as quite well.

Iain's was really, really sweet.

He got away with it because of the rigidity of the meringue itself,

but I think overall Toby's done well

and I think Aaron's up there as well. And Jasmine.

We are getting to the creme de la creme of bakers now,

though, aren't we? Quarterfinals next week and I think,

at that point, we are beginning to sort of hone down on

who's gonna be in the final. It's week seven.

I hope so, unless you've been asleep for the whole time.

Welcome back to the tent, bakers.

I hope you're all still enjoying those meringue week vibes.

SHE HUMS

Hey! Those vibes aren't over, kids,

because it's time for your meringue showstopper challenge.

The judges would love you to create

a beautifully decorated Vacherin glace.

So named because of its resemblance to an Alpine cheese,

traditionally, your Vacherin should consist

of an exquisite meringue shell containing yummy ice cream.

So it looks like a cheese, tastes like an ice cream.

So much better that way round.

Exactly. You have four and a half hours. On your marks...

Get set... ..bake!

I need to get everything started super-quick.

It seems like loads of time but it goes in a flash.

Let's split some eggs.

Today's showstopper challenge is a Vacherin glace.

A Vacherin is basically a cocoon of meringue over an ice cream.

I've never had a Vacherin in my life.

So my perfect Vacherin - at least a third of it will be meringue.

And the other two thirds sorbet and ice cream.

Those two flavours must go together and they must go with the meringue.

They've gotta get the recipe right.

When you put it in your mouth the flavours should really pop.

If it isn't right, they're gonna be in a world of trouble.

Got that feeling of impending doom.

I'm traumatised from trying this at home

and it having no flavour at all.

We expect the meringue to be baked long and slow,

and that'll create a hard meringue

and will be very stable.

If they bake it for less, it might look good

but guarantee this thing will crack and it'll fall apart.

I'm not feeling confident about this.

I never feel confident about meringue.

With a showstopper we always want some height to it

and be a bit extravagant and extraordinary.

We wanna see something that's hugely elaborate, decorative.

Most of all I want it to have classic flavours,

good meringue and beautiful ice cream.

If the bakers do this correctly this will be unbelievable.

Hi, Tom. Good morning, Tom. Hello, how we doing?

Tell us all about your Vacherin glace.

Me and my family always love to go mushroom foraging

so today I'm making a cep mushroom.

You have the banana sponge, banana ice cream and you'll have a banana

and hazelnut dulce de leche in here.

After under-performing yesterday Tom's going bananas

with a giant mushroom wrapped in Swiss meringue.

His fungi will have a detachable white chocolate

and coffee Italian meringue top.

So that you can essentially lift the meringue off.

In case you don't like a non-baked meringue.

It does sound really good. OK, good.

Great flavours, combinations going on. Yeah.

Structurally is it quite sound? Maybe. Um...

Let's see how we get on. Good luck, babes.

Thanks, guys, have a good one.

In this immense challenge...

It's a lot of meringue today.

Who'd have thought for meringue week?

..the bakers can once again make any meringue they choose.

This is a Swiss meringue that I'm making.

I'm literally doing a French meringue.

But to ensure its stability, it's essential they follow their

recipe perfectly.

I've used 150g of caster sugar and 300g of egg white.

I'm gonna check the consistency of this.

It doesn't do anything when you turn it u-u-upside down.

It kind of does do something! I'm not gonna do that for too long.

I'm not happy with this. Something not right with it.

I should give it another go. You got it, Les. You got it. Thanks.

To create the show stopping Vacherin glace the judges expect...

So I'm gonna pipe a scallop shell. Is it scallop or "scoll-op? "

..the bakers must conjure up...

Really cool little piping nozzle I have here.

Sort of looks like corrugated metal.

..an elaborately sculpted meringue decoration.

How you feeling? Hmm. Not in control?

I feel... Yeah, I feel great. Hmm. I detect some sarcasm.

It's all gonna go in the oven soon. But I need to pipe my tree first.

Yeah, these are meant to be fern leaves.

Do they look like a dock leaf? leaf? Maybe.

I should've done pearls in the middle of it.

Morning, Jasmine.

I gather your Vacherin glace is going to be a seashell.

So I'm gonna do a shell with pistachio ice cream,

stracciatella ice cream. And strawberry ice cream.

And your three ice creams, how are you freezing them?

So I've got these moulds which I'll freeze them in.

So then they'll turn out and be a similar kind of shape.

In addition to a trio of ice creams,

Jasmine's stepping outside her comfort zone

with an Art Deco French meringue seashell

with pistachio praline struts.

Are you confident about today? No, this is...

Is this, is this gonna be your weak link? Hmm.

This is literally just gonna crack and fall over.

It's as far as I can get it with the time I've got left.

It's better than the last lot. Oh, gosh.

I need to make sure that they're gonna be structurally sound

so I'm just filling in little gaps

but I'm pretty much good to go, on these. OK, I'm going in.

Achieving the perfect meringue...

They're gonna be in for an hour and a half.

..means baking low and slow.

OK. I would love it to bake for seven hours, really slowly,

in an Aga, but I don't have that or that time.

I'm colouring my meringue, but I'm just doing it in the bag so,

as it comes out, you get, like, a ruffle.

I need to get my ice creams churning.

Next, the bakers turn to their Vacherin glaces' icy fillings.

So these are the two custard bases.

You're gonna have a banana ice cream and then a cinnamon ice cream.

Making multiple frozen elements...

Oh, yeah! So that's my chocolate custard base.

..it's crucial their flavours complement each other perfectly.

So I am making mango sorbet and coconut gelato.

Let's pray to the meringue gods... Right, let's start churning.

I'm gonna pop the basil in the curd.

Hopefully the judges will like the flavours.

My sorbet's sorbet-ing. I'll leave that to churn till it's done.

Morning, Aaron. Good morning.

Tell us all about your Vacherin glace.

Mine's called Kitsune Sundae.

A what? Kitsune Sundae. Right. It's a Japanese fox spirit.

It's essentially a fox only with nine tails.

As opposed to a cat with nine lives.

Beneath an intricate fox figure from Japanese folklore

Aaron's concealing a key lime and lemongrass sorbet

and a smooth stem ginger ice cream.

I love ice cream.

Are you the sort of person who'll watch TV

and go through the whole pot? I will.

I'm the type of person who will open the tub,

have four spoons and put it back.

I couldn't live with you, babes. I'm telling you. What?

I could make you any flavour ice cream that you wanted.

That's true, I could live with you.

So that's my coffee sorbet in there. Strong espresso.

But I feel like you need that with the dark chocolate

because I want it almost to taste like a mocha.

Morning, Iain. Good morning. Hello, Iain. Hello, Iain.

Tell us about your Vacherin glace.

I wanna cast your minds back about a decade ago.

There was another fella called Iain from Belfast on Bake Off.

His Baked Alaska didn't... Didn't go too well,

and he served it in a bin.

Back in series five, one of the most

iconic Bake Off moments of all time...

Ah. ..saw another Iain from Belfast...

No, no, no, no, no, you can't.

..consign his bake to the bin.

Iain, Iain, Iain. You have to present, you have.

Look at it. I can't present it.

Come judging his flavours were never tasted.

So where's your sponge? In there?

Mm-hm.

We could've tasted that. Do you remember this? I remember.

So, seeing as I'm the other Iain from Belfast,

this is gonna be a bin with

the same flavours that he did his Baked Alaska with. Brilliant.

Iain's Italian meringue Vacherin glace pays homage

to series five Iain's flavours with espresso sorbet,

dark chocolate ice cream, sesame praline and vanilla Chantilly cream.

So you're finally gonna put Bingate to bed.

Yeah, my sorbet is churning already.

Well, it's good because Iain's didn't really set

and that was part of the problem. Good luck, Iain.

With their first frozen filling churned...

Looks like it's set like a dream.

..to get a second made in time the bakers can't chill now.

I'm not good at multitasking,

so I generally find this moment in any bake quite difficult.

I'm just gonna sieve this one more time,

cos I really want the pistachio ice cream to be smooth.

Wait, you've gotta hold this flat. Is this...

That's not gonna work, is it? It's quite small, that sieve, innit?

I'm gonna go borrow one from Tom.

OK. It's not really going through. Tom's provided.

The holes are too small. I'm going again. That's... Oh!

This has been an absolute fiasco. Thought you were good.

Now gonna make coconut gelato.

Unlike the rest of the bakers, Toby is not using milk or cream.

Because I was lactose intolerant when I was a kid,

I thought I'm gonna try and make this whole thing lactose-free.

His Vacherin glace celebrates a trip to South America.

One of my really good friends is Columbian.

We went and stayed at his family home

and in the garden there's this beautiful mango tree.

So every morning we would go out

and pick fresh mangoes so it's my ode to that.

Beneath the meringue mango tree

Toby's packing in mango sorbet,

macerated mango, and a coconut ice cream,

along with a coconut caramel whipped cream.

So my little lactose intolerant friend. You doing ice cream.

When did you find out you were lactose intolerant?

When I was a baby. So I grew up on goat's milk.

Goats get a bad rap, don't they?

I guess cos the devil has the form of a goat.

And the old clippity cloppity.

I'm getting turned on. No!

Bakers, you're halfway through.

You've got two hours and 15 minutes left.

Oh, don't know whether to up my oven temperature.

This should please you today, Prue, cos there's

a lot of baked meringue, so we shouldn't get

the whinging that we got yesterday.

Oh, it's still soft. It should be hard and it's just not.

It's really weird. I don't know why it's not.

It's exactly the same as I've done it at home.

What amount have you used?

I've used 150g of caster sugar.

Yeah. And 300g of egg white.

It's the other way round. It's double sugar. I mean half.

That's what I've done.

Yeah, yeah, yeah. So, great, now you can just redo it.

I just need to get it done.

If she can crack her Swiss meringue,

Lesley's bake will be inspired by an upcoming family celebration.

My daughter got engaged at Christmas.

I hope I'm the wedding cake maker.

I figured I'd better start practising. Just in case.

Lesley's Vacherin glace wedding cake

will be home to lemon and basil ice cream, strawberry Eton mess,

vanilla ice cream, and will be adorned with

Swiss meringue swans and ruffles.

You all right, Lesley? Yeah, I'm a little bit stressed.

What you stressed about? My meringue didn't work.

I read the recipe round the wrong way.

Have you got time to cook it and everything?

Probably not, but I'm gonna get some out anyway.

Listen we've gotta keep fighting, babe. Gotta keep fighting.

Bakers, you've got one hour left!

Yeah, you drink that Lesley. Hydrate, hydrate, hydrate.

Everything's done. Just gotta assemble,

and hope that the meringues don't crack. You've got this, man.

Hopefully. Let's do your moustache while we're here.

Yeah, go on. Tie me up.

Right, here we go.

I am absolutely petrified. Petrified.

Just baked meringue is incredibly fragile.

Getting them off is gonna be interesting.

Meringues don't really like temperature change.

And before the bakers can begin building their Vacherin glaces...

These are my meringues that'll go inside the structure.

..they face the nerve-racking task...

I can hear that cracking. ..of freeing their meringues...

Crack here, crack here, cracks there.

Ooh.

..without breaking them.

Oh, my days, I'm literally shaking.

Oh, come on, please, stay together, come on.

There's a lot of cracks here.

Hopefully I can glue this all back together.

Is anyone else's going badly?

Oh, these bits are so stuck.

Oh, so this is one of the most stressful things.

Gonna try again. Hopefully I can get this one off in one piece.

It's cracked a lot. What I might do is pour white chocolate onto it,

and then hopefully the chocolate will solidify.

That's my backup plan.

Let's go. That was tense.

While most undertake repairs...

Ha! That did not work.

Meringue, meringue, meringue, meringue.

I'm just covering this in white chocolate so that

the ice cream doesn't make it all go soggy.

..Lesley's forced to accelerate her low and slow bake time.

I've just turned it up to 200,

just hoping that it'll give it a little blast that it needs.

How long have we got? Please don't say half hour.

Bakers, you've got 30 minutes left.

Let's make the showstopper of dreams.

I'm trying not to panic.

I think we need to make a bloody Vacherin.

As the clock ticks down... Ice cream.

..the bakers attempt the tricky task of building up.

Everything, when I assemble it, needs to be frozen cold,

otherwise the ice cream will melt.

They didn't have tins in the size that I needed,

so I need to cut this. It's so hard.

If I have something that's standing and edible that is honestly a win.

I can't deal with the mess.

I'm staying positive today,

I'm not gonna let it get me down, bring it on.

Sorry. Hey!

So in my whipped cream I've just got some vanilla and ginger syrup.

So this is the coconut caramel cream.

This is my nervy moment. So this is me making the mushroom head.

I do feel like it's coming together now, but it is what it is.

OK, so, now, I'm making my pistachio praline.

I'm icing ice cream and everything's collapsing,

but it is fine cos this is gonna go back into the freezer.

Bakers, you've got 15 minutes left. It never ends, this challenge.

Never ends. I'm gonna get 'em out and just hope they're set enough.

I'm gonna torch this Italian meringue next.

Oh, they're a little bit soft.

It's not had quite long enough in the oven.

Oh, that's just cracked as soon as I put it on.

Why are Iain's lips black?

It is black food colouring powder and lustre dust.

Oh. I need to wash myself after this.

These do look very rustic. Suppose I've just gotta trust myself.

Are these the sides of the bin? These are the sides of the bin.

Well, it's a sort of old tin... So clever. Yeah. ..beaten-up...

Beaten-up bin. Yeah, it needs some character, right?

It needs character, yeah. It's bin.

It's the sort of bin that Top Cat would sleep in, right?

Yeah. Exactly. Oh, that's a good reference. Oh.

You need to know which bin you're creating.

This is chaos. Bosh! Look at that!

Right, what shall I do? What shall I do, what shall I do?

Right, let's glue it up.

I've tried my best today. It was a silly little error.

I'm just gonna assemble it in the freezer.

The chocolate's not stuck it together.

Can I request some setting spray?

Let me just add the nose. Oh, my God, my hands are shaking.

Somehow I want to use these to support the shell.

And around the side of it if poss.

My swans were the batch that had an accident.

They flew off, but I'm just gonna cover it with fruit.

Life saver, man.

Bakers, you've got one minute left!

Come on, bakers. You've got this!

It's gonna be down to the wire. Oh, God, I feel sick.

Looks like a bin lid. Is it the cleanest? No.

Hate that it's wonky on top but maybe they won't notice that much.

Bakers, that is it. Your time is up.

Is there a good angle for it?

Look on the bright side, I've never gotta make

a Vacherin glace again in my life. Ah.

That is incredible, Tom. It's pristine.

Oh, don't catch me like this.

I know the meringue's not great,

I'm just feeling super-relieved that it's done.

Not allowed to cry on telly!

Oh, dear. Sorry.

The bakers' Vacherin glaces now face the judgment of Prue and Paul.

Jasmine, please bring up your Vacherin glace.

The ice cream looks pretty well set.

The baking on the shell looks good.

It's a shame about this crack here.

Now let's see if I can get in there.

So it's a scallop shell lined with white chocolate

and with pistachio ice cream,

stracciatella and then strawberry ice cream on top.

I'm absolutely salivating.

The French meringue has been dried out quite nicely.

Clever with the white chocolate. I'm glad you did that.

I think it would've destabilised the meringue otherwise.

The ice creams all taste delicious and distinctly different.

Overall, I think you've done a very, very good job.

It's very neat. Very Jasmine.

Hmm, well done, thank you. Thank you.

I like what you've done to it cos it's got

a slightly ethereal look to it, all being one colour.

There are a few cracks in the tail

but it's still very beautifully done.

It's a baked French vanilla meringue.

There is stem ginger ice cream,

key lime and lemongrass sorbet, and a vanilla Chantilly cream.

Wow...Wow. Ooh. Oh, well done.

I love the ginger. But I think the meringue is too toffee-ish.

That meringue down at the bottom is quite solid.

I think it's the weight. It's just become compressed.

The lime and the ginger, for me, they clash a little bit.

Individually, they're beautiful. Really nice flavours.

I think, overall, you've done a great job.

And I just think it's so A - brave, and B - elegant,

to have done it all in white.

The overall look, I think, is amazing.

So this is an espresso Italian meringue on the top.

We've got some baked layers of Swiss meringue,

banana cake and it's cinnamon ice cream, banana ice cream

and then there's a layer of a caramelised banana dulce de leche,

with some hazelnuts in there as well. There we go.

That's it Paul. Yes. Bloody hell.

Right.

Beautiful, very strong banana.

All your layers are delicious, and they all work really well together.

I think you've done a great job producing

all those flavours in that one tower of strata. Love the top.

It tastes amazing. Especially with the coffee.

That is really surprising to me because... Yeah.

..I mean, that's just torched meringue,

but it tastes absolutely delicious.

It is. Congratulations, those flavours are amazing.

The way it looks is really so neat and lovely.

I like the colours. It's very Bake Off. It's very pastel. Right.

So we have a mango sorbet, coconut ice cream,

some macerated mangoes, and a mango salted caramel whipped cream.

Sorbet is delicious. Really good. Very light and...

It is. ..summery. I think it's beautiful.

It's like having a pina colada.

I'm just not nipple-deep in a pool. Um...

We can be if you like. But the meringue's well baked.

Everything else, I think, works quite well together.

It's lovely. Very nice. Really delicious.

Good job, Toby, well done.

It's the second time a bin's been put towards us.

Well, it looks absolutely wonderful

and it looks like quite a grubby bin that's been kicked around a lot.

So good. It's been through the wringer.

So this is dark chocolate ice cream with

a black sesame praline on top, and an espresso sorbet

and just some vanilla Chantilly on top of that.

And there's a Swiss meringue outside.

That is a very strong-flavoured chocolate ice cream.

It needs to be eaten with the meringue

because it's not very sweet. I love the design.

But don't like the coffee and I don't like the chocolate. Really?

It's too strong. I would question flavour combination.

Those were originally Iain's flavours.

I'm not trying to pass the buck.

So I'll, I'll turn around and go Iain,

I really didn't like it, mate, I'm so sorry.

I'm happy that you've put Bingate to bed. Thank you, guys.

It's quite informal.

It's sort of put on to resemble a wedding cake. Wedding cake.

Yeah, that's what I was going for.

Well, you know I love it. I think it looks very fresh.

So my Vacherin glace is a vanilla,

lemon curd and basil ice cream,

layered with a strawberry Eton mess ice cream.

Oh, my God that looks good. If I went to a wedding

and I got a serving like that I'd think that was more than fair.

The basil actually works quite nice.

The strawberry comes through nicely as well. That is so delicious.

This is great.

Your meringue is a little bit chewy.

Needs to be baked a little bit more.

It works cos I mean you've got Chantilly cream,

you've got curds, you've got ice cream,

you're thinking, "Who cares?" But this is the Bake Off...

Yeah, it is, yeah. 100%. ..and we are looking for good meringues.

Otherwise, great flavours. Thank you.

The meringue was chewy but we sort of knew that.

He said it weren't baked.

I was like, "No BLEEP, Sherlock." You know?

The flavours were good,

and Paul really enjoyed it so that's a win for me.

I'm really pleased with how that went.

Paul said it reminded him of sipping a pina colada.

I'm not sure if he invited me to get in a pool with him.

It didn't go incredibly well.

I hope I get the comedy points.

I just committed to the bit.

Maybe I've committed to the bit a bit too much.

I've never seen you looking so happy.

You were munching down that ice cream.

Been lovely having ice cream in a hot tent.

You two have got such a difficult job. I know.

People don't realise how hard it is.

Aren't they artistic, this lot? They really are.

I think Tom's pulled himself up again.

That was really clever what he did with all the multilayers.

And Jasmine had another good day. I mean the cracks in her showstopper

were almost the only thing wrong with it.

I thought Lesley struggled a little bit. The flavours were incredible.

The problem was the meringue was just too chewy.

But if I had to eat a plateful of it I would go for that one.

Personally I would've gone for Toby's.

I love the flavour with that mango and coconut, was delicious.

He's had a good week, hasn't he? Yeah. What about Aaron?

The problem was he had a stem ginger ice cream

and then he had key lime as well.

Those two were really fighting against each other a little bit.

I bet you didn't think you was gonna be eating a bin today did you?

No. Iain from Belfast on both counts.

Interesting flavour combinations. The chocolate was really punchy

and the sort of espresso sorbet didn't quite work for me.

Yeah, the sorbet absolutely let him down.

Not his best work. Well, it wasn't his work. Well, no.

That the point. It's very clever. That's the get-out clause.

Very clever. But he did do well in technical

but I would say he's joined Lesley in potentially going.

But when it comes to star baker,

I think it is between Toby and Jasmine.

Hello, bakers, well done. Meringue weeks was a success.

I've got the great job this week of announcing the star baker,

and the star baker this week...

..is...

..Toby.

APPLAUSE

Unfortunately, I've got the sad job of

letting an incredible baker go this week.

So, the baker leaving the tent this week is...

..Lesley. Yeah.

I know.

Oh, babes.

Do you know what? I knew it was coming.

It's sort of like ripping the plaster off.

Thank you so much for the experience, it's been amazing.

I'm really sorry to see Lesley go. She's a remarkable woman.

In a way, she's my ideal kind of baker.

She's just really having a good time,

and that's what Bake Off is about.

It's been a dream of mine to actually do this,

it's like a lifetime achievement.

I've got over halfway. I've had a blast.

Well done, Tobes. Thanks. Well done, mate. Thanks very much.

Did a good job there. Yeah, thanks.

Hello? Guess what, babes.

What? Star baker!

Yay!

SHE LAUGHS

Congratulations.

Toby winning star baker, he was sort of sniffing at it

for a couple of weeks, actually.

He had a handshake in the signature, third in the technical,

and a very strong showstopper.

Well deserved star baker.

How do you feel? Overwhelmed.

Can't believe it. I had a blinder this week, it feels great.

I hope I can keep it up. Oh, gosh.

Dessert week next week! Quarterfinals, you know.

So tough now, because everyone's good.

Even just saying that there's only five of us left

fills my stomach with a bit of anxiety.

Margin for error is just, like, getting smaller and smaller.

Next time... Gross.

..it's hotting up in dessert week.

The quarterfinals...

Don't panic. Now panic.

..see a scorched signature...

It's punchy.

..an old-school technical...

Oh, my God.

Oven drama.

..and a gravity-defying showstopper.

I'm a cake maker, not a joiner.

Who will stand tall in the tent?

I think it looks absolutely magnificent.

I think it's amazing.

And who... Come on, come out. ..will have a wobble?

The person who is leaving us this week is...

Subtitles by Red Bee Media