All language subtitles for Great.British.Menu.S18E20.1080p.HDTV.H264-DARKFLiX

This year on Great British Menu...

Hot stuff coming through.

...the creme de la creme
of the UK chefs

are cooking their hearts out...

Ooh la la!

...for a chance to cook

at the prestigious
Great British Menu banquet...

Rock and roll!

...which this year
celebrates Britain's triumphs

in animation and illustration.

That's amazing!

Of course, the chefs' dishes
must taste delicious...

I'm not giving out points
for confidence, right?

...but they must represent
the theme, too.

A roster of revered
Great British Menu winners...

Snakes. Ah, snakes?

...and the return of
veteran judges to score

the regional rounds.

I'm scoring you a ten.

I would give you an 11 if I could.

They've got their eyes peeled
and taste buds primed

for supreme culinary skill
and unparalleled talent.

Go hard or go home.

Focused.

The pressure is on, as at the end
of each day, the least successful

chef will leave the competition.

Exciting!

This time, it's Northern Ireland's
turn to draw on their nation's pool

of culinary expertise
and see who comes out on top.

You're four minutes away
from telling me why

this is the best thing
I've ever ate in my life.

Yesterday, there were some ups...

Whoo!

...and downs. They've broken.

Have you got enough
that you could do it again?

Yeah, but I don't have time.

Losing out narrowly...

Oh, bring it in.

...Matt left the competition.

I think I'll definitely be back.

I have to set the record straight.

Three talented chefs remain.

Returner Gemma Austin...

Definitely feeling the pressure.

It's absolutely no excuse
to take a foot off the gas.

...and newcomers Kerry Roper...

I want to be up to the pass
in good time. I want to feel good

about what I put up.

...and john Hollywood.

I can't really see
anything going too wrong here.

Quietly confident, let's say.

With more drama ahead...

just having a couple
of pie problems here.

...the chefs know
they have to up their game...

I just don't think it works.

...as another chef
will be leaving today.

Every time I look up at that clock,
it's like 15 minutes, bang,

15 minutes, bang. Mad, isn't it?

The three remaining chefs for
Northern Ireland must now compete

over mains and desserts.

Gemma is out in the lead
on 14 points.

John is on ten points
and Kerry is on nine.

They need to stay focused.

They need to stay on track.

And we'll see who comes out on top.

Well, guys, the main, the big one.

Yeah. Hopefully, we can smash it.

Let's go. Let's go.

The veteran chef they have
to impress is Michelin-starred

Aktar Islam, who wants them to
concentrate on ensuring their story

punches through on the plate.

This is the chefs' opportunity
to really impress me.

I want to be blown away by
bold flavours, excellent cooking,

incredible storytelling,

because I want to be handing out
those high scores.

Leading the charge is Gemma.

She's drawing upon an animated
series of traditional fables.

So my dish is called
The Moral Of The Story.

The inspiration behind that
is Seamus Heaney's

translation of the Five Fables.

Each of the five fables lists
one very important ingredient,

and I've used all five
of those ingredients. Wow.

So the main five elements
will be the venison pie, cheese,

apple and berries and the chestnuts.

So, six.

Why do five when you can do six?
Give it time, I might add a seventh!

Oh, stop!

My main element is venison loin.

I'm just going to pan sear that.
I've made a bacon stock,

and I'm going to use that
to make my chestnut puree.

So that's my nut element.

My berry element is obviously
the blackberries.

So I'm going to do that
as a puree and a pickle.

Then I'm going to do pies. You know
how happy I get with pie on the side. Yeah.

So... Ancl what pastry
are you going for?

I'm going for a shortcrust,
and inside that,

I'm using the Jerusalem artichokes.

I'm basically going to mandolin them
and make it almost into a dauphinois

at the bottom. Yeah? OK.

Then I'm going to finish that with
this amazing Young Buck blue cheese.

Gemma, we wish you loads of luck.

Fingers crossed. Thank you.
Thank you.

Good luck, Gemma. Thank you, Chef.

Sitting four points behind is john,
who is keen to rescue the situation

with his main course that's inspired
by the children's animated TV series

made in Northern Ireland,
Lifeboat Luke.

So tell us the name
of your dish, please, john.

It's called The Cow,
The Sea Ancl The Lifeboat.

So tell us what's going
to be on the plate.

So, basically,
you're going to have this amazing

Ballyboley Dexter beef fillet
that's going to represent the boat

that we have. The potatoes,
I'm going to boil them,

going to cross them,
then give them a good fry.

So it's going to be almost like
the cracked rocks of the shore.

The carrot puree
is going to symbolise

the colour of the lifeboat.

Ancl then yourjus in the middle,

that's going to represent
the sea. Beef and apple -

that's an interesting combination.

Well, I feel like I needed
a bit of acidity there.

So these apples here are actually
going to represent the life buoy.

So I'm going to brulee them
and caramelise it on the top.

So it's almost going to look like those
rings have been sitting out in the sea.

What's your main concern?

Main concern is you're going
to sting me for brief again. Right.

Is it there? Because you're great
verbally, but when you're not

there and the dish is in front of
us, the story does get a bit lost.

Yeah. We wish you loads of luck.
I hope it works out for you.

Cheers. Thanks, guys.
Good luck, mate.

Finally, Kerry is hoping
to impress today.

She's also using beef, but focusing
on the lesser loved offal.

Her main course is a nod
to a much-loved 1970s

children's TV series.

The title of the dish is
Madame Cholet's Pie.

Ancl the inspiration
behind it is The Wombles.

Madame Cholet was the chef
for the Wombles.

Oh, we love the Wombles.
They were eco warriors.

So is that what you're plugging
into with this dish? Yeah.

Things that the everyday folk
leave behind.

# Things that the everyday folk
leave behind...#

Sorry, I can't help it. Yeah.

So, tongue?
It's something that...

It's very under-utilised.

Cheek and that's tendon.

Tell me how it's all going
to tie together.

So I'm making a pie. Yeah.
Tongue-in-cheek pie.

The tendon is going to be used
in a crumb. OK.

Which will go as an accompaniment
with my hispi cabbage.

Cabbage was inspired
by Madame Cholet.

Cholet's, like,
derived from the Latin

and French for cabbage.

Obviously, timing was a little bit
of an issue for you with the starter

and the fish.

You've got loads of processes
with long cooking in there.

Is that something that's going
to be an issue for you today?

I hope not. Good luck, my love.

Good luck. Thank you so much.
Thank you.

Absolutely buzzing,
purifier under my belly here, like.

John chops his shallots, carrots
and celery, which he then sweats

to form the base of his jus.

He fillets the beef and roasts
alongside the trim and bones.

He may sting me a bit for brief,

but he's not going to sting me
for flavour.

John's dish, The Cow, The Sea
And The Lifeboat.

I'm not really sold on
a beef fillet lifeboat.

I didn't really understand
that part at all.

It seems as though
he's really stretching it already.

So I just hope that's one
incredible plate of food... Yes.

...where, you know, I even forget
about the story. Yeah.

He's boiling carrots for his puree
and also some potatoes,

which he'll deep fry later.

I'm definitely looking for a high
score in this, hopefully my scores

just keep going UP-

Maybe a seven today,
hope I finish on a ten,

you never know.

To learn more about the inspiration
behind the animation

Lifeboat Luke, john went to the
RN Ll at Donaghadee as they helped

with the making of the series,
and met Philip McNamara.

So the reason that I'm here,
because for my main course,

I'm going to do Lifeboat Luke.

It's been a wonderful wee thing
for us to be involved in.

Ancl it was great to see it
shown on television.

We've a fabulous volunteer crew here
at Donaghadee.

Ancl they get to put this gear,
this fabulous gear on.

It keeps them warm,
keeps them dry in all weathers,

particularly very bad weather.

Would you like to try it,
for a bit of fun?

Oh, definitely, yeah.
Let's get it on. Let's do it.

The lifeboat crew get changed
in a lightning 60 seconds

when called to a rescue.

Obviously, those guys do it a lot
quicker than I'm doing right now.

Yeah, I suppose we have a wee bit
more experience than you.

So john's got some practising
to do.

Pull it on up.

The boat's on call 24/7.

But john, from the harbour,
can see immediately its link

to his inspiration.

Oh, wow, man, it really does
look like Lifeboat Luke.

That's mental.

I really can't wait
to do this dish now.

Hopefully, I'll do it justice
on the plate and on the clay.

I love what you guys do
and keep it up.

Thanks very much, John,
all the best.

Back in the kitchen, Gemma
is getting her pastry done first.

I wanted to get it clone early
before it gets any warmer.

She rolls it out and lines
the tins before chilling.

I am quite worried about this one

just because
there's so much going on.

She's also frying onion
and venison for her sauce.

It's Gemma's third time
in the competition,

and she's hungry for success.

This is my last attempt at this,
really.

If I don't do it now and don't push
myself to the absolute most,

I'm going to regret it.

So go hard or go home.

She then heats cream and milk
for her Jerusalem artichoke gratin,

part of her pie filling.

Moral Of The Story from Gemma.

I love the sound of this.

Loads of textures,
loads of flavours.

But in that comes the jeopardy.

I mean, there's a lot to do.

Ancl it's something that Gemma
has had some problems with.

Is it nutritious and delicious? Yes.

We go.

From the start of the experience,

obviously, timing was an issue.
So I'm just trying my best now today

to make sure that
that isn't an issue.

I want to be up to the pass
in good time.

I want to feel good
about what I put up.

To that end, Kerry sears
the beef cheeks for her pie,

and into the pressure cooker
they go.

They need to go in the pie.

Pie takes an hour in the oven.

So the pressure is on.

She boils the celeriac
that will form the base of her pie

while keeping a close eye
on her pastry as she doesn't want

a repeat of yesterday's
tart case traumas.

My tart pastry is too short.

It hasn't worked for me.
It's crumbled.

I'm just going to finish
this by hand.

I don't want to overwork it.
Ancl I'm going to get it chilling

as quickly as possible.

This pastry, I'm much more
comfortable with working with.

So fingers crossed
it all goes well for me today.

Kerry's dish, Madame Cholet's Pie.
I'm smiling already.

It sounds simplistic, but there's
a lot of... A lot of work. ..work.

Ancl then the cuts she's chosen,
these take a lot of time to cook.

Ancl she was 15 minutes late
for her starter. Yes.

So I hope we don't find ourselves
in that same situation.

I mean, she's struggled with pastry.

It's an important part
of the pie for me.

It needs to be short, needs to be
golden, needs to be crisp,

it needs to be beautiful.

Gemma is blitzing pureed
blackberries with lemon juice.

Gemma?

This is the blackberry puree here.

So we have the pureed blackberries
in there, I've got some lemon,

wee bit of balsamic vinegar

and I have a wee tiny touch
of malic acid on it.

Malic acid.
What's it doing in there?

It's just to give it
a wee, like, lift at the end.

She said she didn't want it
to be just pureed blackberries.

My concern is, it's way too acidic.

As it stands,
I found it too sharp.

Kerry carves cooked tongue,
ready for her pie.

I'm happy with the texture,
the way it's came out.

Just need to get it

looking good for inside the pie.

So have you cooked your tongue?

Well, obviously, because of the cut
of beef that it is,

I've been allowed to brine it
for three clays.

Then I cooked it at 64
for 12 hours.

So it's just come out, I think,
ready to go, just needs to be added

to the rest of
the pie ingredients now.

I'm looking forward to it.
Brilliant, thanks.

I'm really concerned about
this tongue being in the water bath

at 64 degrees for 12 hours.

I just don't think 12 hours at
the temperature that she's cooked it

at is enough to actually
break that muscle down.

John has cut apple in the shape
of the Giant's Causeway.

Everyone seems very focused today.

Pure silence.

He puts them in the water bath,
then squashes his boiled potatoes

in the hope that when he fries them
later, they will resemble battered

rocks on the beach.

Is this the dish you're probably
one of the most confident on?

Yeah, but obviously that brief
is really important, like,

and I just really hope I can get it
through and they get it, like.

Gemma's dish centres around five
ingredients from Seamus Heaney's

translation of five Aesop's fables.

The first is blackberries
in a puree, her second, pies,

which contains the third, cheese.

The fourth is chestnuts,
also in a puree, and her fifth,

apple fondant, which are ready
to be cooked.

Onto the bonus sixth ingredient,
venison, which she seasons

and sears before roasting.

Next.

There's a museum dedicated
to Gemma's inspiration, playwright

and poet Seamus Heaney,
in County Derry, where Gemma met

manager Brian McCormick.

This is a timeline that takes you
from his birth in 1939,

right to his first
transatlantic flight.

So... Did he write at this?
He didn't.

This is a replica desk.

However, that is
his actual schoolbag.

The schoolbatg. And you'll see
in the top right down corner,

he's inscribed his initials
on it as well.

My main course is based
on Seamus Heaney's Five Fables.

In each one of the fables,
an ingredient is mentioned,

and I'm going to use those five
ingredients in the one dish,

so hopefully I'll be able
to do Seamus Heaney proud.

I'm absolutely delighted
that you have...

...that you have connected
with it in this way.

Thank you very much.

Every time I look up at that clock,
it's like 15 minutes, bang,

15 minutes, bang. Mad, isn't it?

John is pureeing his carrots
and adds miso and seasoning.

So glad I got more carrots.

That's your puree done now, yeah?
Yeah, yeah. All right.

Seasoned, all good to go, yeah?

Yeah, I would say so.

A bit more salt there, but...

Yeah, it's almost there.

Just remember the most important
thing here, you really need

to up your game
when it comes to the story

that you're trying to tell.
Yes, Chef.

I think the flavour of the carrot's
not really coming through.

I find it overly seasoned.

I think the miso
is a bit too strong.

I don't know how it's going
to work for him.

John sears his seasoned beef fillet
in foaming butter,

rosemary and garlic,
and then crisps up

his battered potatoes.

Meanwhile, Gemma is having problems
with her chestnut puree.

I'm not delighted with the chestnut
puree, the flavour of it.

I'm not going to be able to make it
right, so I'd rather leave it off

than put it on wrong.

It's an understandable decision,

but will it weaken
her link to the brief?

Whereas Kerry is getting on better.

I'm happy with the pastry,
so fingers crossed.

If I work fast enough to get it in,
it'll come out beautifully.

She assembles the pie, starting
with spinach, cooked celeriac

and tongue, brushes it with a beef
sauce, then adds the beef cheeks,

a final layer of spinach and bakes.

With five minutes to go,

john grates dried beef heart
into his jus.

It takes about three weeks to make,

so I'm really chuffed that I was
able to bring it along.

He starts plating up, adding
his lifeboat orange carrot

and miso puree first,
then placing his potatoes on top,

dressing with samphire
and sea lettuce.

One minute to come up to the pass.

I might need an extra one.

He pours his jus,
slices his beef fillet...

Happy with the way it's cooked?
Oh, yeah, I am.

...adds a final spoonful
of the carrot and miso puree...

Oui? Yeah, OK.

...and serves with pared-back,
prop-free presentation.

So, john, tell us the name
of your dish

and the inspiration behind it.

It's called The Cow, The Sea
Ancl The Lifeboat.

The inspiration is Lifeboat Luke.

Just really hope you kind of get
the idea there and it really

packs a punch this time around.

What do you guys think?
First main course.

Nice. Which one would you take?

This one for sure.

That's the one,
I'll grab your sauce.

Good luck, john. Good luck, Chef,
it looks great. Thanks, guys.

Are we getting more storytelling
this time?

No. Don't think so.

Looking at the plate,

are you getting The Cow,
The Sea And The Lifeboat?

I think it's there.

So your sauce represents the sea.

What colour is the sea?

I wasn't really going
for the colour of it, like.

It's just sort of to represent
the liquid part.

Are you happy with the seasoning
on the beef?

I could have been slightly heavier,
but the sauce is really punchy.

Let's move on to the lifeboat,
what do you think of the texture?

Silky smooth.

Are you getting enough carrot
coming through?

I think I maybe could have given you
a bit more puree.

But, yeah, I think
there's enough carrot there.

You need some big scores now.

Let's have a score, please.

Five.

There was no main element in the
dish that I thoroughly enjoyed.

Right. I'd go a six.

I think there are elements
on this dish that I enjoy.

I think the sauce is very good.

I like the freshness of the apple.

I just don't think that it marries
well or that it fits the brief.

What would you give yourself
for this dish?

|'dd give myself an eight for his.
An eight? Yes, Chef.

Oh, I can't breathe.

Gemma's next
and feeling the pressure.

Er... What do I need to do?

Venison, chestnut puree.

Can I help? Might get you
just to blend the sauce.

Could I get a stick blender
and some cold butter, please?

As the venison rests and the pie
is removed from the oven...

Ooh, nice. Very nice. Wow.

...she steps up a gear.

OK, pie time.

Next onto the plate
is the blackberry puree...

Pickles are there.

...topped with pickled blackberries,

followed by the fondant apples.

They're a little sweet,
just glazed on a bit of Calvados.

You've got three minutes, Gemma.
Yes, Chef.

I'm getting your candles
ready for you.

Oui. Thank you, Chef.

Kerry then helps by emulsifying
her sauce with butter. Yeah.

Two nobs, please. Thank you.

All right.
Well, your candles are lit.

Yes, Chef. Wine glasses are poised.

Hint, hint.

She gives her venison
one finals ear...

I just want to get a wee bit of
extra flavour on that venison there.

...before adding sauce to her pie.

Right, I'm going to put the meat on,
and then we're good to go.

With the venison rested and
seasoned, she adds to the plate

and drizzles with more sauce.

OK, let's go.

Gemma serves with a card
explaining her inspiration.

My dish is called The Moral
Of The Story, and the inspiration

is Seamus Heaney's Five Fables.

Are you happy with
what you've put forward?

I left the chestnut puree off
on purpose. OK. Because?

I didn't like it. All right.

Don't put it on if it's not right.
Fair enough.

What do you guys think?
Really good story there.

Like,from the smell, I can tell you
it's going to taste great.

First, let's start off
with the venison.

Let's talk about the seasoning.

For me, it's spot on.

I like the texture, but I think
the cooking degrees on it

is bang on.

I really like that.

The pastry on your pie.

I love that pastry.

I think it's really, really good.

How about the filling, Kerry?

Has the cheese disappeared a bit?

I didn't get cheese, no.

Blackberry puree.

Do you think the balance
is right on that?

I like it, yeah.

It cuts through the richness
of that pie.

You decided to sauce this dish
at the pass.

Was that the right decision?

No, no.

I let Kerry emulsify my sauce,
and I wasn't happy with it after.

I should have given myself
more time.

Good balance.
Good effort, good story.

I give her an eight for that.
I'd give her an eight, too.

She's looking for an eight,
and I think she deserves it.

I would love an eight,
but maybe a seven.

The sauce that I had
would have just pushed it.

But...we live and we learn.

How did you find it?

I was happy with 90%
of the elements.

Missed the sauce.

Not your fault, but I should have
emulsified it myself

because it was nicer before it.

That is a cracking looking pie.
Thank you.

If somebody could get the prop up?
Oh, watch the flag.

Kerry is searing the hispi cabbage.

Right. That's quite cute.

It makes me want to have a nap.
Yeah.

Her next job is much trickier.

Is it going onto that little plate?
Yeah.

The plate's not big enough.

Oop, there it goes. OK, we're OK.

Perfect.

Are we good your side?

This side's free, yeah.

We're good. I'm going this way.

You're coming in here.

Hold on. You put it in.

I don't want to wreck it on you,
mate.

Kerry, I know you're under a lot
of pressure, but you are due.

Probably going to be
another two minutes, Chef.

Two minutes, OK. just having
a couple of pie problems here.

Yep.

OK, on three.

One, two, three.

Down.

Yes, Chef. Yep.

You got it? Yeah.

It's made it, it's made it.

She decants her sauce,
adds a spoonful of champ

and tops the cabbage with
beef tendons and panko crumb.

Champ beside the cabbage.

Kerry, just so you know, you've had
three minutes of extra time.

No problem, coming right now.

# Underground, over ground,
wombling free

# The Wombles of
Wimbledon Common are we...#

It never fails.

The centrepiece pie emerges
from a Wombles burrow.

That baby.

This is Madame Cholet's Pie.

The inspiration is the Wombles.

Madame Cholet was the chef
for the Wombles.

The link to the brief
is using the everyday things

that folk leave behind.

So I've tried to use bits of the cow
that people don't usually use.

It was a bit dicey with that pie,
yeah?

It's always dicey with that pie!

It's never been smooth, yeah.

That's a good noise.
That's a lovely noise. Yeah.

Oh! Oh, watch that.

Oh, this whole scenario
happening over here. Yeah.

Making a mess on this, guys,
apologies.

I think you just need to free it
a bit on this side.

It's stuck on there.

There you go, there you have it.

Nice. There she blows.

Sorry.

OK. What do you guys think?

Saucy. Good.

Saucy!

Has the pastry come out
as you wanted?

I'm very pleased with the pastry,
Chef, yeah.

I think her pastry's lovely. Mm-hm.

The texture of the tongue.

It's turned out the way
that I wanted it to.

You've got a layer of
celeriac and spinach.

What's the reasoning behind that?

I want the inside of my pie
to be full of sauce, which it was.

But spinach helps to soak up
the sauce and sort of create

a barrier between the pie pastry
at the bottom.

What about this beef tendon crumb?

It's a wee bit soft.
I'd give that a seven.

I'd also give it a seven.

Storytelling was great.

I think it needs tweaked,
so I'd like a seven or an eight.

How would you refine this dish?

I think less sauce.

I'd work on the crumb
and bring in some more acidity.

Thank you, Kerry. Thank you, Chef.

Hello, Chef. Hello. All right?

Well, how did you find that?

Tough. Yeah, pretty tough.

Let's talk about your overall
impressions of the main course.

I was pretty happy with
the quality of cooking.

I think the storytelling
has got stronger.

How are the scores adding up
in your head?

I think it spans from just OK
to, you know, has great potential.

"Has great potential." Wow.

Gemma is on 14 points,
john, ten, and Kerry, nine.

Hello, chefs.

Well, it's really good to see
that all three of you have settled

into the kitchen. I love it.

John, for your dish, The Cow,
The Sea And The Lifeboat,

I understand how you can see
your story, but other diners

at the banquet,

I don't see how they were
going to see your vision.

I mean, you had a lovely piece
of fillet, and I just don't think

you did it justice.

I found it to be undercooked,
in my opinion, in the middle.

The carrot and miso puree
had a really good mouthful,

but I thought the miso really
detracted from the flavour

of the carrot.

With regards to the apple,

I was open-minded,
but I just don't think it worked.

Gemma, for your dish,
Moral Of The Story,

I think somewhere that it's clear
that you've excelled in this week

is your ability to tell stories.

And once again,
that ability's shone through.

The venison for me
was cooked perfectly.

Everything about the pastry
was perfect.

I just love the way it crumbled,
you know,

the texture was great.

That was, for me,
an absolute winner.

The blackberry elements,
they were lovely,

but I think you need to choose one -

either go for the puree
or the pickled blackberry.

Kerry, your dish,
Madame Cholet's Pie.

I thought the presentation
was wonderful.

You chose to put raw spinach
into the pie.

I think that's a bit of a mistake
because spinach is full of water,

and that's just adding
to that moisture.

The tongue, what you should do is
probably cut it a little smaller.

The pastry on the top was great -

everything you want
a pie crust to be.

Your sauce, that was
lip-smackingly good.

It was just so intense.

But the potato in the champ
was overworked.

And so to the scores.

John, I'm scoring you...

...a four.

I think that you yourself are
starting to understand what's

been going wrong for you.
It's the storytelling.

Totally understand.

Take it on board, Chef. Thank you.
Gemma.

I'm scoring you...

...an eight.

That dish was elegant
and powerfully flavourful.

Kerry.

I'm scoring you...

...a seven.

It was wonderful, really.

This dish has got a lot
of potential, I think.

Right, people,
savoury courses are done,

and we move into the sweet part
of the menu.

I wish you loads of luck.

Thank you.

It's just the brief,
time and time again.

But I don't think he knows
what's coming with desserts.

How do you guys feel about
the dessert course now?

Concerned. Concerned for timing,

but excited cos I just love pastry.

Shall we get started? Yeah. Great.

Let's do it. Let's go, guys.

Absolutely delighted with an eight
for the main course.

I'm in a better position
than I've been any year

that I've been here, and now
we're going into my favourite part

of the menu,
so that's to look forward to.

A bit gutted on my score
for the main course,

but it is the brief that's stung me
once again, big time.

I'm happy with my seven for a pie.

So seven again, I'd be delighted.

I just need to get the head down.

Time for a mini course,

the pre-dessert.

It isn't scored but will be used
in the case of a tie-break.

Kerry is melting butter and whisking
egg whites and sugar for her brown

butter base and caramelising apples
for her puree.

What are they?
They're apples from Armagh.

So what is happening
with these apples from Armagh?

It's going to be, basically,
a one-bite apple crumble.

Right. So we'll have a crumble,
we'll have a little base,

we'll have this puree
and then the crumble on top.

When Paddington went to prison
in Paddington 2,

he turned the prison kitchen
into a patisserie.

OK. So this is inspired by that.

It's Charley Rumble's Warm Apple
Crumble, as seen in Paddington 2.

You're paying homage
to the little bear. Yeah.

John is making sorbet,
mixing condensed milk,

milk and sugar, and heating.

It's called Earthworm Jim
The Cleanser.

A computer game,
it's also a cartoon as well.

I was a massive fan of it
when I was a kid.

A personal connection - always
excellent in this competition.

I'm going to make a chocolate soil.

So that's the earth for
Earthworm jim. Exactly.

Then I've clone
sea buckthorn jelly... Yeah.

...which is currently setting
in worm moulds,

so it should come out
and look exactly like a worm.

Ho or ah! Yeah. And then I'm going to
do a milk sorbet on the dish as well

because Earthwormjim is in
a white Super Suit that falls

from space and then the worm goes in
there, so that's to represent...

That's you putting the two things
together.

You want the food to do the talking,
but you're actually putting

the story on the plate as well.
This is excellent, john. Yes.

Gemma has set
her white chocolate yuzu shell

and is mixing her pistachio
and ginger crumble.

My pre-dessert is called
Right Up To The Moon And Back,

and the inspiration for that is
Guess How Much I Love You.

Basically, it's about two hares
and throughout the book, they go

to different places to measure
how much they love each other.

And then, in the end, they decide
that the quantity of space needed

is right to the moon and back.

Aw! So I'm going to do
a white chocolate, yuzu heart.

Ancl inside that,
I've got a mango cremeux.

I'm going to do a mango,
pineapple and mint salsa. Wow.

Ancl then that's going to go
with a ginger crumb.

I'm going to spray that red,
so it's going to be a heart...

Beautiful.
..for Guess How Much I Love You.

That's a fancy pre-dessert,
isn't it?

Kerry is mixing pieces of bread,
nuts and sugars

for a baked crumble topping.

With her mango cremeux set,

Gemma spreads her pineapple, mango
and mint salsa and places

in the blast chiller.

Perfect. I hope this is
the fastest ice cream machine

I've ever worked with in my life.

John finishes whisking his chocolate
into a fine soil consistency.

His milk is churning, but the chefs
have to work together to make sure

they serve their dishes
at the same time.

John, it's on you, mate. You just
let us know when you're ready, OK?

Yeah. I think it's going
to be ready. Yeah.

Can I start plating, john? Oui!

One minute, please, chefs.

Yes, it came out! Eat one for luck.

Hopefully, that's not the only one
that comes out, then.

LAUGHTER

Yes, Chef.

Yep!

All right. Everybody happy?

Yes. Yes. All right, let's go.
Thank you, chefs.

Looks like you've got
some wonderful sweet treats for me.

I come bearing gifts.
This looks good.

The inspiration is Earthwormjim.

I'm getting it. I see a worm.
And earth? I see some earth. Yeah.

Oh! It's like a realworm,john.

Lovely sorbet. I know,
it came out so good!

I really like the texture
of the milk sorbet.

I think that's really well clone.
It's too much soil, though.

Yeah, I agree with you,

cos that's the sweetest element
on the plate.

I do love the detail.

That's lovely, isn't it?

Oh!

WOW!

Heavens. It's been tempered...

Really well. ..wonderfully. Yeah.

Just the chocolate itself,
it's just lovely and cleansing.

Love the bits of pineapple in it.
It's a really welcome texture there.

Good at pastry, aren't you?

I love pastry.

Smells gorgeous.
Oh, I love this. So cute.

It's my kind of thing, yeah.

Mm'.!

Yummy. Oh, I like that.

The textures from the outside
where, you know, it's been baked

and then inside, lovely soft...
Soft and yielding. Wonderful.

Ancl then that crumb over the top,
it's so rich. Oh, I like that.

That's an apple crumble in a bite.
I wish you two were judging.

THEY LAUGH

This is my favourite, number one.

Number two.

And number three.

Can you guess who made
which pre-dessert, do you think?

This just screams Gemma.

I'm going to say this is Kerry
and this is going to be john.

Absolutely correct.

But, look, john finally got
a story on the plate.

It's time for the dessert course,

the final course
after quite a bumpy week,

and it's the chefs' last chance
to impress a veteran actor.

Gemma is in the lead, on 22 points,

Kerry is on 16 and john is on 14.

It's tight at the bottom
of the leader board,

and the dessert course
is famously tricky.

Anything could happen.

Determined to get her dessert
done in time,

Kerry is busy heating blackcurrants
and sugar for her jam and mixing

white chocolate, mascarpone and
bay leaves and dissolving gelatine

for her cheesecake.

Got a few things working now.

Just need them, obviously,
to be set on time.

But, yeah, all things well
currently.

The title is The Green Crayon.

The inspiration behind the dish
is the Oliverjeffers illustrated

book The Day The Crayons Quit.

It will look like a crayon
and it'll eat like a cheesecake.

There's going to be
some blackcurrant jam

and candied almonds.

Yep. There's a mascarpone,
white chocolate

and bay cheesecake for the filling.

Chocolate, are you going
to temper that up?

I'm doing a speed temper because,
obviously, I'm under a bit

of time constraint.

So I'm using the Thermomix and
bringing the chocolate up to 45,

50 degrees by the time
I take it out.

Ancl then I'm going to get it
in the blast chiller as quickly

as possible. By putting it
in the blast chiller,

you're almost going to allow it
to set. Quite dicey this, actually.

Quite tricky.
I hope it really works out for you.

With her white chocolate melted,
Kerry fills the crayon moulds,

removes the excess, then chills.

For john, it's his last chance
to impress and earn some big points.

I'm quite well known for pastry,

so, like, I really need
to send it home with this one.

Out of all my courses,

there's definitely a story here,
like. This one's going to be good.

John is making a cup of tea
with jelly, a tea foam and mixing

sugar, pectin and orange juice
and reducing for a tea jam.

For his next layer, the jelly,

he adds stock syrup
and lemon juice to the tea.

He's whisking cream, egg yolk
and sugar for his foam.

It's quite difficult to get all them
things to actually sit together

perfectly and not melt
or mesh together.

But if I can pull that off,
it's an absolute winner.

I'm calling it The Beavers,
The Kids Ancl The Suitcase,

and it's based upon Narnia,

The Lion, The Witch
Ancl The Wardrobe.

One of my favourite books ever.

When they arrive,
they get a cup of tea, some milk,

a sticky marmalade roll.

So I'm going to take
those three elements

and I'm just going to put
a wee sort of twist on it, like.

How's it going to work? I'm going
to do a tea jam on the base. Yeah.

And then I'm going to do
a tea jelly in the middle.

Ancl then I'm going to do
a hot tea foam.

Oh! I'm going to do a milk parfait

and then, I'm going to roll
that in a brown butter crumb.

Ancl then I'm going to do the sticky
marmalade roll on the side.

I really hope this works out
for you. Yes. Thank you so much.

Appreciate it.

Whilst john is boiling down oranges
for his marmalade and mixing

ingredients for an almond sponge,

Gemma is spinning lots of plates,
too.

I'm making four elements
that need to be cooked, cooled,

and then set within a cherry mould
in the time and have time to defrost

and then glazed.
So there is a lot of work to do.

Her first job
is chocolate ice cream.

She combines salt and cocoa powder
and whisks

before adding milk and cream.

She's also making a compote
by boiling cherry puree and syrup

and is caramelising almonds
in sugar and butter

for her mixed nut crumble.
Last year, her desserts scored tens

all round in the judges' chamber.

There's definitely a lot of pressure
to do well, based on the fact

that this is always the course
I do well in.

So, yeah, hopefully,
I can pull that off.

The title of the dish
is The BFG'S BFG.

It's The Big Friendly Giant's
Black Forest Gateau.

Oh. Yeah, I get that straight away.

Who doesn't love The BFG?

Obviously written by Roald Dahl
and illustrated by Quentin Blake.

So your Black Forest gateau
is going to be inside your cherry.

I am doing a cherry compote
using some Am arena cherries.

I'm then doing an almond brittle
in the middle,

just for a bit of texture.

Underneath that, I'm going to do
a hazelnut and almond feuilletine,

and that is going to be covered
in a amaretto mascarpone cream.

On the side of that,
I'm going to make some chocolate

kid's ice cream. Sounds delightful,
that does.

It sounds epic, doesn't it?

Back to her cherry compote,

she blends kirsch and malic acid,

passes and adds cherries.

Meanwhile, she melts chocolate with
cocoa butter, then adds hazelnut

and almond praline, before spreading
and chilling to set.

The BFG's Black Forest Gateau,
it's all going to be encased

in a gorgeous, shiny cherry.

Everything just sounds wonderful
already,

and that's that extra step
from being just ridiculously good

becomes sublime.

John's dish, I feel like
he's got the story in his hand

more than before.

I genuinely feel he really has put
a lot of thought into this.

Yes, I do too.

I think he might just pull off
something quite spectacular.

I really, really hope that he does.

I want him to nail this one.

Kerry's dish, it sounds fantastic.
It does.

I mean, it's probably going to be
the first crayon

I've enjoyed eating - I hope.

She said she's doing
a speedy temper.

I wouldn't recommend it.

I think tempering chocolate
is a process that you really

have to take your time with.

But if she pulls it off,
this could be so fantastic.

But current indicators aren't good.

Kerry has spoiled her cheesecake.

It's ruined. It's over-whisked.
The cream's split out.

It's more like butter,
so we can't serve that.

It's the last thing she needs.

I took my eye off of it,

so I need to remake it.

Kerry starts her cheesecake again.

This one's better, so we're good.

Back on track now...

...after that disaster.

Crisis averted.

Kerry then fills her outer crayon
shell with candied almonds,

the cheesecake mixture and jam.

Talk me through this.

The blackcurrant jam is there
to bring acidity to my dessert.

You seem very confident.

I'm looking forward
to tasting the end results.

Thank you, Chef.

It's not actually
a blackcurrant jam.

It's more like
a really thick compote.

And the 'flavour was wrong as we“.

It's just too sweet.

That perfume,
the aroma of the blackberry,

that's what I want to get,
and I wasn't getting any of that.

I'm really concerned.

I need them to set.
just have to wait

for the blast chiller
to do what it does.

For john, it's a waiting game, too,

as his parfait sets in the freezer.

Marmalade for his Swiss roll
is also made...

Beautiful.

...and now needs to cool.
His tea jam is still setting.

I'm getting background notes of
the tea, but what's the fruity note?

I wanted to get Turkish delight
in somewhere,

so I was able to get it
into the tea.

I put a bit of breakfast tea
in there

just so you really get that tea hit.

I was very pleasantly surprised
by john's Turkish delight tea jam.

It had some lovely floral notes that
you get from the Turkish delight.

It's got a nice flavour of tea
running through it.

I think he's really worked it well,

so I'm quietly confident
he's going to pull this off.

Onto his brown butter crumb,

which will be dipped in milk parfait
just before serving.

But there's an issue.

It's just the type of milk powder,
like,

it's just not
what I normally use, like.

But I think if I just let it set
and blitz it,

I'll get the same result.

It doesn't look like
how it should at the minute,

but I guarantee it will at the end.

With her chocolate ice cream
churning,

Gemma is lining silicon trays
with cherry compote.

She then moves onto her
mascarpone cream, adding vanilla

before piping into a silicon mould

to form her outer cherry shell.

I'd love to try
your mascarpone cream.

How have you clone this?

So that is mascarpone.

I have cream in there.

Amaretto, which I've burnt
the alcohol off.

Some hazelnut and almond praline
in there as well.

And a wee bit of vanilla pod.

You've got to get this all frozen
on the outside, at least,

so you can get the glaze on it,
right? Absolutely. Yeah.

So you have given yourself
enough time? Yes, I have.

I've just tried Gemma's
mascarpone and amaretto cream.

She's balanced that incredibly well,

and I'm looking forward
to a banging gateau.

With her cherry compote set,

she places them inside
the cream shells

and tops with caramelised almonds,
mixed nuts and almond feuilletine,

and then more amaretto
and mascarpone cream, and freezes.

With her crayon chilled,
Kerry is getting ready to serve.

All that's left to do
is spray the outer shell

of her white chocolate
and mascarpone cheesecake

and add the edible paper sleeve.

But she's hit another problem.

It hasn't worked.
It's not the right colour

that I need it to be.

She goes with it for this crayon,

but quickly mixes
more green food colouring

and applies that to her remaining
white chocolate shells.

Kerry, you've got two minutes to go.

Yes, Chef.

She rolls them in the edible paper
she's had printed.

I'll tell you what, it looks like
a crayon, like. Thank you.

Not exactly delighted
with the colour, but, I mean,

I'd rather be up on time.

We're down to one minute.

Yes.

The name of my dish is
The Green Crayon

from the book
The Day The Crayons Quit,

which is illustrated
by Oliverjeffers.

What do you think?

Yeah, it's cool, like.
Really, really cool. Love it.

Kerry, are you happy?

I'm a little bit disappointed
with the colour of the spray,

but I can work on that.
It's good. It looks good.

OK. Thanks.

Choose one and let's go and taste.

Good luck, Chef.
Thank you very much.

Oh...

So it just set...

The tempering
on the white chocolate...

You took a speedy method to it.

Has that worked?

I think that I was happy
with the tempering,

but I've added two layers
of chocolate.

I think probably, if I was
to do it again, I would add one.

I like what she's got going on
in the middle.

Yeah, it's lovely.
Really, really nice.

Let's talk about
your blackcurrant jam.

I didn't use jam sugar today,
I just used ordinary sugar

and finished it with
some lemon juice for acidity.

OK, let's score it.

I'm going to give that a seven.
I love the flavour.

I love the presentation.
It definitely tells a story.

It's just that wee bit of
execution at the end. Mm-hm.

I 100% agree, like,
a seven for that.

I don't think I've executed it
to the best of my abilities today.

So probably a six.

Well, guys, how are you getting on?

GEMMA: Stress! JOHN: Yeah.

How did you find it?
I wasn't happy with it.

It didn't have enough time
to come down in temperature,

but absolutely nothing
I can do about it now.

John's next to serve,

and he needs some big points.

He spreads marmalade onto
almond sponge for his Swiss roll.

With his jelly set in the cup,

he adds his next layer - jam.

Time for the finishing touch
to his Swiss roll.

You wanting to brulee that, or...?

No, I kind of just want
that effect of, like,

it's coated in ice,
you know what I mean? It's frozen.

That's why I've hit it
with a wee bit of isomalt,

just to kind of balance it out.

You know yourself, isomalt,
it's not really sweet at all,

but it gives you the same effect
as sugar.

I Spy a prop. Incredible!

Oh, goodness me.

Oh, no.

John, you've got three minutes.

Are you going to be on time?
I will, Chef.

He then rolls his milk parfait
in the butter crumb mix.

Anything else to go on?
I need to get some liquid nitrogen

for a wee bit of a show here.

I'm going to get my safety gear on.

Oh. Stand by.

Hopefully, you can smell
the forest there, guys.

And finally,
he tops with his tea foam.

Oh, cool. Really nice. Very cool.

The dish is called The Beavers,
The Kids And The Suitcase.

The inspiration is Narnia, The Lion,
The Witch And The Wardrobe.

And instead of saying The Lion,
The Witch, And The Wardrobe,

I'm doing The Beaver,
The Kids And The Suitcase.

Good luck, Chef. Good luck, Chef.

Cheers. Good luck, john.
Looks great. Enjoy, guys.

SHE CHUCKLES

# Ta-na-na-na! #

Flavour of the tea.

Could that be a bit bitter?

That's why the foam is quite sweet,

and that's why I've decided
to put the jam at the bottom.

So it just balances out
that bitter middle part.

Is that light enough for you?

I do really pride myself
on my parfaits.

Finally, on to your
frozen marmalade roll. Yeah.

It doesn't work.
It's not nice to eat,

because it is so chewy.

Bit concerned about the fillings.

I'll be honest with you, Chef.
I rushed it a bit.

I'm not happy with the texture
on that.

But visually, yeah,
it does what I wanted it to do.

If you read the book,
it says a sticky marmalade roll,

and I just wanted it
real sticky, rich.

I think I'm going to ask you
for some scores. Six.

I'm going to go seven with this one.

This time around, Chef,
I give myself an eight.

Well... How was it? Good. Yeah.

I put a lot of effort in there,
and a few things I'm not happy with,

obviously, like, but it's just down
to the time constraints.

But, yeah, you look like
you're getting on smashing there.

Nearly there, mate. Nearly there.

Lastly, it's Gemma's turn.

She's dipping her dessert
into food colouring

so it looks like a cherry...

...and adds her mixed nut crumble.

Gemma, you've got nine minutes,
so... Yes, Chef.

...make it count. I will.

Are you coming up early?
I am going to be early. Mm.

Oh, what's that look?

You not happy, Gemma?

Nope. What's up?

I'm not happy with the glaze
on the cherries.

I don't know why this has happened

because I make this glaze all
the time and it's always perfect.

Maybe it's just down
to the temperature in here.

It's the curse of dessert course

on Great British Menu kitchen.
Yeah. Absolutely.

What's that crumb
you're putting on now?

That's just the feuilletine. I'm
just adding a wee bit extra there.

Followed by
her chocolate ice cream...

I want this to be that childhood
ice cream that you just adore.

...decorative chocolate meringue...

Gemma? Yes, Chef?

Four minutes.

...and it's served
with a mojito cocktail.

Done. BFG's BFG.

Black Forest gateau. Happy?

No. You're not happy
with your glaze, are you?

The flavour will be there. It's just
not what I wanted it to look like.

Well, let's choose one.

Just go for that one.
I'll take the mojito. Absolutely.

Your cherry compote,
you've got some kirsch in that.

I wanted the cherry
to be quite acidic,

just to knock through
all of the chocolate elements.

Black Forest gateau -

there's always a sponge element
to it. Mm-hm.

You've clone without that.

That cherry is already
quite intense.

It's got tonnes of flavour.

I don't want to make that dense
and add a sponge into that.

I'm happy with it without it.

I love the texture
she's got going on there.

I think the mascarpone cream
just really helps

to mellow everything out
and just helps that dish along.

Those ratios are very good,
actually. Very good. Yeah.

She's got her balance right there.

The chocolate ice cream.
I love that chocolate ice cream.

What score would you give yourself
for this?

I would love an eight for that.

What would you do
to make this a ten?

Really, it's just the glaze.

I'm not sure
I would change anything else.

I'll give her a nine, like.
That's a better. It's class.

Had her glaze been exactly
what she wanted it to be,

she would have been getting a ten.
So nine.

Glad it's over! Yeah, me too. Yeah.

Really glad it's over. Um...

How did yous find it? Tough.

Yeah. Pastry's way harder. Yeah!

Gemma is top of the pack, anyway.

I'm assuming
that she's going through.

Gemma is definitely going through
to see the judges.

Which leaves us with john
and Kerry. And Kerry.

There's only two points
between them.

They both had errors on their plates
that were inescapable.

Both could have clone
so much better, I think.

But obviously,
John's upped his storytelling game.

You got story from john. Yeah.

He's literally pulled the suitcase
out of the bag this time.

There's a lot to consider here.
Mm-hm.

You sure you don't want
to swap places?

I'm really good, thanks. You sure?

Currently,
Gemma is in the lead on 24,

Kerry is second on 16,
and john is on 14.

Well, chefs, desserts have brought
us to the end of quite a tough week.

It's been a week of ups and downs,
for sure.

Kerry, for your dish,
The Green Crayon,

I like the link to the brief.

It's fantastic.

The tempered white chocolate...

The chocolate didn't have the snap

that you want it to have
when it's tempered well,

and it certainly didn't have
that beautiful, glossy sheen

that I expect
from well-tempered chocolate.

The mascarpone cheesecake,

I think it was just set too hard.

Onto your blackcurrant jam.

I would sincerely suggest using
a traditional jamming process.

If you were to do this again,

I would consider adding some
green colour to the white chocolate,

rather than going through
the spraying process.

That will also save you some time.

John, for your dish, The Beavers,
The Kids And The Suitcase,

we actually saw some serious
storytelling, you know,

that really represented Narnia
to me.

The warm tea foam,
the initial taste is quite pleasant.

What it didn't have is integrity.

By the time I got to it,
it had already collapsed.

The jelly and jam tea element

actually left quite a bitter,
unpleasant note on my palate.

The marmalade roll was lovely,
rich and sticky,

but the additional sugar work,

that just added another layer
of sweetness

to something that's already sweet.

The milk parfait, a nice, dense
ice cream would have been better.

That said, though, the crumb
around it, I really enjoyed.

Gemma, for your dish, BFG's BFG,

again, the presentation and
the storytelling was excellent.

The richness from the mascarpone,

and then you've got that sour,
sharp, fruity hit from the cherries,

and then that lovely, warming note
of the kirsch

coming through in the background.

I thought that was
perfectly balanced.

For me, a Black Forest gateau
needs to have a sponge,

so I would sincerely recommend you
consider adding that sponge back in

and then taking the almonds out.

The chocolate ice cream, for me,

was one of the best chocolate
ice creams that I've ever had.

So well clone.

Thank you, Chef.

And so to the scores.

Gemma, I'm giving you...

...an eight.

I know you weren't happy
with your glaze,

but I got a real thrill
from this dish.

Kerry...

...I'm scoring you...

...a four.

Kerry, I know you had problems,

but I think visually
that dish looked really great.

The problems are easily rectified.

Ancl finally, john...

...I'm scoring you...

...a six.

It was wonderful to see you
embracing the whole story,

but also the whole process.

Congratulations, Gemma.

You are through to cook
for the judges.

John and Kerry,

with 20 points each, you are tied.

And that means we had to look
at the pre-dessert.

The predessert
that Aktar preferred...

...was Kerry's.

Well done, Kerry.

You're through to cook
for the judges tomorrow.

John, that unfortunately means
you'll be leaving us.

But thank you so much.

Thank you for doing that
in the dessert course.

It really meant a lot, didn't it?
It did. We were all very excited!

I'm really happy to see how
you developed throughout the week.

Both of you, good luck tomorrow
with the judges.

Obviously, you've had a lot of
feedback. Take that on board.

We'll see you two tomorrow.
Commiserations, john.

It's been great having you.
Cheers. Thanks, guys. Thank you.

Thank you, guys. Well clone, guys.
Cheers. Sorry, mate. It's OK.

Get in! Smashed it. Smashed it.
Well clone. Thanks.

It was right to the wire there,
and it came down to the predessert,

so can't be too bothered by that.

Gracious in defeat, let's say.

Friday's a different ballgame.

The slate is wiped clean tomorrow.

Well, both you ladies got
a lot to do.

You better get ready, like.
Let's go.

Shocked. just really shocked.

I'm going to take all of the advice
that I've been given.

Fingers crossed,
I can make the changes.

Third time in the judging chamber.

Hopefully the first time
through to the finals week.

I really want it this year,

so I'm going to give it
absolutely everything.

If they take my changes on board,

this could be a very close race.

Tomorrow, one palate to impress
becomes four

as our chefs cook their whole menu
for the judges.

I'm so excited.

But there's drama...

SHE GASPS

...and something never seen before
on Great British Menu.

For the first time...