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Great British Menu ™
Baker:
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Stout doughnut with lobster
Corrin made a stout and treacle doughnut using a choux pastry base combined with stout and treacle. The doughnut was filled with Abu Dhabi lobster and topped with a chestnut mushroom caramel. Corrin described the structure as being mostly air, emphasising its intended lightness. Three of the four other chefs also made doughnut-based canapes. Corrin: 'I have a stout and treacle donut that has been filled with Abu Dhabi lobster. You have got a chestnut mushroom caramel on top. It is mostly air.'
VETERAN ROUND: Tommy Banks ranked Corrin second of the four canapes. Tommy said: 'Corin's was probably technically the best because it was so light, but I didn't really taste lobster, so that is why I put him in second place.'
JUDGING ROUND: Pending transcript.
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