Northern Ireland: Mains and Puddings
The three chefs are halfway through their heat, and the pressure is mounting. Once again, they each serve their unique take on the brief celebrating British animation and illustration, inspired by Paddington's 65th birthday.
For mains, two chefs are making pies. One takes inspiration from the Wombles and fills their pie with ‘things that the everyday folk leave behind', whilst the other chef is making a venison, chestnut, blackberry, blue cheese and apple pie using the five ingredients mentioned in Shamus Heaney's animated narration of Aesop's fables. The third chef is cooking Dexter fillet of beef with baked potatoes and carrot puree in celebration of Lifeboat Luke, a children's animated series produced in Northern Ireland.
For dessert, one dish celebrates the BFG in a chocolate cherry filled with amaretto mascarpone cream, almond sponge and almond fuilletine. Another is a celebration of Oliver Jeffers's book The Day the Crayons Quit and is an edible white chocolate crayon filled with mascarpone cheesecake and blackcurrants. Finally, there's a dish honouring The Lion, The Witch and The Wardrobe – a warm set tea jelly, a marmalade swirl and a milk parfait.
Only two will proceed to cook for the judges and have a chance to represent Northern Ireland at the regional finals.
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