0:00:03 > 0:00:06This week on Great British Menu -
0:00:06 > 0:00:08three of Wales's top chefs,
0:00:08 > 0:00:10experienced Phil Carmichael,
0:00:10 > 0:00:13executive chef to former banquet winner Jason Atherton...
0:00:13 > 0:00:16I'm used to running a kitchen with 42 cooks.
0:00:16 > 0:00:17This is completely different.
0:00:17 > 0:00:20..young, new restaurateur Adam Bannister...
0:00:20 > 0:00:23I don't think you can ever feel confident in this kitchen.
0:00:23 > 0:00:24It's the pressure that goes with it.
0:00:24 > 0:00:26..and experimental chef Stephen Gomes...
0:00:26 > 0:00:28You off diving?
0:00:28 > 0:00:31..are competing for the honour of cooking at a banquet marking
0:00:31 > 0:00:36100 years of the Women's Institute at London's historic Drapers' Hall.
0:00:37 > 0:00:41Yesterday's fish course saw Phil plate the winning dish...
0:00:41 > 0:00:44Flavour wise, it worked really, really well.
0:00:44 > 0:00:49..putting him just one point behind leader Adam after he underwhelmed.
0:00:49 > 0:00:54I was just a little bit disappointed after your strong starter.
0:00:54 > 0:00:56Stephen remains at the bottom of the table.
0:00:58 > 0:01:02But is determined to bag a high score with his main course.
0:01:02 > 0:01:06Stephen has come out fighting today, boys. So I hope you're ready.
0:01:06 > 0:01:09And with Phil and Adam battling it out for the lead...
0:01:09 > 0:01:12Adam looks under pressure, he looks stressed out.
0:01:13 > 0:01:15..who will come out on top?
0:01:15 > 0:01:17Still confident about getting that ten you promised?
0:01:17 > 0:01:19You've got to think positive.
0:01:31 > 0:01:35100 years ago, the Women's Institute was founded to help feed
0:01:35 > 0:01:37World War I Britain.
0:01:37 > 0:01:40Today, their recipes still stand at the heart of the nation's
0:01:40 > 0:01:42great home cooking.
0:01:42 > 0:01:45The chefs have explored the history of the organisation...
0:01:45 > 0:01:49We are very fortunate to have Her Majesty the Queen as our president.
0:01:49 > 0:01:53..and paid tribute to the pioneering women in their own lives...
0:01:53 > 0:01:56Mm. Michael, that's absolutely delicious.
0:01:56 > 0:02:01..to turn home-cooked classics into modern masterpieces.
0:02:01 > 0:02:03Oh, it's very tasty. It's lovely.
0:02:05 > 0:02:08Judging the chefs this week is holder of two Michelin stars,
0:02:08 > 0:02:09Tom Kerridge.
0:02:09 > 0:02:13The only chef to cook the main course at the banquet twice,
0:02:13 > 0:02:15Tom knows what it takes to get there.
0:02:15 > 0:02:19These chefs are cooking on around about 60-70% of their full ability.
0:02:19 > 0:02:21You can feel there's more in them.
0:02:21 > 0:02:25I just want them to give it that extra push towards the line.
0:02:25 > 0:02:27I really want to give some big scores today.
0:02:27 > 0:02:29Do you think your main course is going to be a strong dish?
0:02:29 > 0:02:32- Hopefully I can pull off a ten.- Wow.
0:02:32 > 0:02:34And keep my lead and keep you boys away.
0:02:34 > 0:02:37I'm heading in the right direction, I've just got to keep building on that.
0:02:37 > 0:02:39Smash the main course out today.
0:02:39 > 0:02:41- STEPHEN:- With my scoring being a little low,
0:02:41 > 0:02:43I've got to give my best shot now.
0:02:43 > 0:02:46First up is Michelin-trained Phil Carmichael.
0:02:48 > 0:02:51He underperformed with his starter but pulled back points
0:02:51 > 0:02:55with his fish course and has first place firmly in his sights.
0:02:55 > 0:02:58My game-plan today is just literally concentrate.
0:02:58 > 0:02:59I need the main course to go perfectly
0:02:59 > 0:03:02so I can storm the leaderboard.
0:03:02 > 0:03:06- Morning, Phil.- Morning, Tom.- What's the dish called?- A Hug For Mum.
0:03:06 > 0:03:09- So this is actually for your mum, inspired by your mum?- Exactly.
0:03:09 > 0:03:12Inspired by sort of childhood memories of eating lamb
0:03:12 > 0:03:14with my mother. She doesn't eat it as much as she used to
0:03:14 > 0:03:18cos it's too expensive for her these days. She lives in Wales.
0:03:18 > 0:03:21- Doesn't eat lamb.- So this is going to be a special treat for her?- Yeah.
0:03:21 > 0:03:23- What cuts of lamb have we got? - We've got the lamb belly.
0:03:23 > 0:03:26So, I'm going to slow-cook this and sort of do some little
0:03:26 > 0:03:29crispy ribs with that. And we've got the lamb neck fillet.
0:03:29 > 0:03:32And then, lastly, we are going to use lamb rump.
0:03:32 > 0:03:35If this is cooked perfectly it will be tender, it will be juicy
0:03:35 > 0:03:37and it will be super flavoursome.
0:03:37 > 0:03:39What other ingredients have you got?
0:03:39 > 0:03:42I'm going to cook some pearl barley which is my take on a sort of
0:03:42 > 0:03:44really classic Welsh stew called cawl.
0:03:44 > 0:03:48And then a big risk part of the dish is I'm going to be making a lamb
0:03:48 > 0:03:50and mint tea to go with it, as well.
0:03:50 > 0:03:54- Like a cup of tea?- Yeah. So I'm making a...
0:03:54 > 0:03:57super flavourful lamb consomme.
0:03:57 > 0:04:00So is that going to be like a beautiful crystal-clear consomme?
0:04:00 > 0:04:04- It certainly is.- OK, so there's all lots of classic flavours going on.
0:04:04 > 0:04:07Big, hearty, robust cooking. Love that.
0:04:07 > 0:04:09LAUGHTER
0:04:09 > 0:04:12Phil's dish, A Hug For Mum, absolutely love the sound of it.
0:04:12 > 0:04:15It's really hearty, wholesome kind of food.
0:04:15 > 0:04:18I worry again that maybe Phil's gone down a safety route.
0:04:18 > 0:04:21Wonderful ingredients but is there another level,
0:04:21 > 0:04:24something that pushes himself even further?
0:04:25 > 0:04:28First place Adam is next.
0:04:28 > 0:04:32After his starter saw him take the lead, his fish course disappointed.
0:04:33 > 0:04:37And he knows his rivals are snapping at his heels.
0:04:37 > 0:04:40I've got a one-point lead going into the main course.
0:04:40 > 0:04:43I really, really need to nail it today just to keep my lead up.
0:04:46 > 0:04:50- Chef.- Morning, Adam, how are you? What's the name of your dish?
0:04:50 > 0:04:53- Jerusa-lamb.- Jerusa-lamb, where did you get that from?
0:04:53 > 0:04:58Jerusalem, the anthem of the WI, and then a little play on the words.
0:04:58 > 0:05:02- So I'm going to be making a faggot. - OK.- So a traditional Welsh dish.
0:05:02 > 0:05:08It's a bit like a meatball but using offal. Traditionally, you use pork.
0:05:08 > 0:05:12- But I'm doing a little twist, using lamb.- A Welshman using lamb.
0:05:12 > 0:05:17- That's correct.- Surprise, surprise. Guess what? Phil's using lamb.
0:05:17 > 0:05:19Didn't expect anything else.
0:05:19 > 0:05:21In the centre, it's going to be a loin.
0:05:21 > 0:05:25- OK.- Hopefully, nice and pink.
0:05:25 > 0:05:28The danger with that is I won't know until you cut it open.
0:05:28 > 0:05:30What else are we going to be serving with this faggot?
0:05:30 > 0:05:32Just going to do a pea puree
0:05:32 > 0:05:35and then I'm going to make a Jerusalem artichoke mashed potatoes.
0:05:35 > 0:05:39And then I'm just going to make a traditional sort of mint jelly to go with the dish.
0:05:39 > 0:05:42Now, Adam, your starter, you blew me away with it.
0:05:42 > 0:05:45When it came to the fish course, it was a little bit disappointing.
0:05:45 > 0:05:47We're not going to be disappointed today, are we?
0:05:47 > 0:05:51It's a true dish from the heart, so hopefully I'll be strong.
0:05:51 > 0:05:54That's what I like to hear. Looking forward to it.
0:05:56 > 0:05:58Jerusa-lamb, Adam's dish.
0:05:58 > 0:06:01The loin of the lamb, that needs to be pink
0:06:01 > 0:06:04but the outside of the faggot needs to be braised and beautifully cooked.
0:06:04 > 0:06:06It's a big risk, this one.
0:06:06 > 0:06:09If he gets it right, what a dish it's going to be.
0:06:09 > 0:06:11Gets it wrong, it's going to be a disaster.
0:06:13 > 0:06:16Last up is experimental chef Stephen.
0:06:16 > 0:06:19So far, he's lost marks for both flavour and execution
0:06:19 > 0:06:23and is bottom of the leaderboard. But he's come back fighting.
0:06:23 > 0:06:25I'm just a couple of points behind.
0:06:25 > 0:06:27I'm very, very confident with my main dish
0:06:27 > 0:06:31and I'm pretty excited and happy because I've worked hard on it.
0:06:31 > 0:06:35- Good morning.- Good morning, Stephen. Ready today?- Ready, Chef.
0:06:35 > 0:06:37What are you going to be cooking for us today?
0:06:37 > 0:06:41- It's called 5,000 Miles From Andhra.- 5,000 Miles From Andhra.
0:06:41 > 0:06:46The Derbyshire WI raised £4,000 for a drought affected area
0:06:46 > 0:06:48in India. They provided safe drinking water.
0:06:48 > 0:06:52- Andhra is the area where the WI raised the money for?- Yes, Chef.
0:06:52 > 0:06:56- I'm making a lovely lamb curry. - OK.- Andhra lamb curry.
0:06:56 > 0:06:59And a lamb leg works very well because it's slow-cooking
0:06:59 > 0:07:00and it takes time.
0:07:00 > 0:07:03Another part of the dish is going to be called idli.
0:07:03 > 0:07:06It's made with white lentils, Chef. I'm using rice along with it.
0:07:06 > 0:07:11So we're going to use lentils and rice. What's an idli?
0:07:11 > 0:07:13Idli is like a rice pancake, Chef.
0:07:13 > 0:07:15But it's a little bit harder in texture.
0:07:15 > 0:07:18And what I'm doing is I'm going to be smoking it with cinnamon essence
0:07:18 > 0:07:21but cold smoke, I'm going to use carbon dioxide.
0:07:22 > 0:07:24What spices and things have you got going on?
0:07:24 > 0:07:26This is something which I wouldn't ask you to try.
0:07:26 > 0:07:30- They're called Trinidad scorpions. - Trinidad scorpion chillies.
0:07:30 > 0:07:31And these are hot?
0:07:31 > 0:07:34It's like a dynamite. It's going to blow your head off, Chef.
0:07:34 > 0:07:36It is really fearsome.
0:07:36 > 0:07:38- You wouldn't recommend me taking a bite?- No, not at all.
0:07:38 > 0:07:41You wouldn't be able to taste anybody else's food. I win.
0:07:41 > 0:07:42LAUGHTER
0:07:42 > 0:07:46I love that. Stephen has come out fighting today, boys.
0:07:46 > 0:07:47I hope you're ready.
0:07:49 > 0:07:52Stephen's dish, 5,000 Miles From Andhra,
0:07:52 > 0:07:55the inspiration in this dish is phenomenal. He's done some great research.
0:07:55 > 0:07:58The Women's Institute raising money for water in Andhra is fantastic
0:07:58 > 0:08:01and he really needs to lift his game up today.
0:08:01 > 0:08:02Let's just hope he can pull it off.
0:08:05 > 0:08:09As cooking gets underway, there is a positive atmosphere in the kitchen.
0:08:09 > 0:08:11You're all cooking lamb.
0:08:11 > 0:08:14- You can't not cook lamb, can you, if you're from Wales?- That's true.
0:08:14 > 0:08:17- PHIL:- So are we all thinking the lamb's our strongest dish?
0:08:17 > 0:08:20- STEPHEN:- Everybody's got a strong dish here.
0:08:20 > 0:08:22After overcooking his fish yesterday,
0:08:22 > 0:08:26Stephen is sticking to more traditional techniques today,
0:08:26 > 0:08:30browning lamb with curry leaves, turmeric and cumin seeds.
0:08:30 > 0:08:33He's hoping his refined curry dish will be a winning
0:08:33 > 0:08:38tribute to the WI's fundraising efforts in India and elsewhere.
0:08:38 > 0:08:41This particular dish is very, very important to me.
0:08:41 > 0:08:43- PHIL:- Yeah? - STEPHEN:- I really want to make them
0:08:43 > 0:08:45proud for the work that they've done for the last 100 years.
0:08:45 > 0:08:48- PHIL:- It's pretty amazing what the WI have achieved
0:08:48 > 0:08:50and what they've stood for.
0:08:51 > 0:08:54Following yesterday's win, Phil is hoping to impress again
0:08:54 > 0:08:58with his complicated lamb dish designed to indulge his mum.
0:08:58 > 0:09:00Phil, you're doing lamb, what are you doing with it?
0:09:00 > 0:09:02I'm doing three different cuts of lamb.
0:09:02 > 0:09:05- I'm doing the breast, the neck and the rump.- A lot going on, then?
0:09:05 > 0:09:07There's a bit going on but if it all comes together
0:09:07 > 0:09:09it's going to taste absolutely banging.
0:09:09 > 0:09:11- STEPHEN:- Any risk to it?
0:09:11 > 0:09:14- PHIL:- I'm making a lamb and mint tea so if the clarification doesn't
0:09:14 > 0:09:16work on the consomme then it's game over.
0:09:19 > 0:09:23He preps his rump, cures his lamb neck,
0:09:23 > 0:09:26and seals his breast with duck fat before cooking sous-vide.
0:09:29 > 0:09:33He then drains stock, ready for his risky consomme.
0:09:33 > 0:09:35So this is the lamb consomme base?
0:09:35 > 0:09:37Yeah, I'm going to clarify this in about ten minutes.
0:09:37 > 0:09:39I was going to say, it's not very clear.
0:09:39 > 0:09:42- And as a base level of flavour, are you happy with that?- Yeah.
0:09:42 > 0:09:44I think once the mint's added to it it will be spot-on.
0:09:44 > 0:09:47- Fingers crossed, anyway. - Cross everything, Chef.- Yeah.
0:09:49 > 0:09:54Really looking for that extra zing that takes these dishes to the next level.
0:09:54 > 0:09:57Phil's lamb and mint tea, this is the sort of thing that's going to lift
0:09:57 > 0:10:01it from being an easy, homely dish into something very special.
0:10:03 > 0:10:07For his starter, Adam wowed Tom with his elevation of humble
0:10:07 > 0:10:11home-cooked classics but was let down by his fish course.
0:10:11 > 0:10:16Today, he's pushing to score highly again with his risky Jerusa-lamb dish.
0:10:17 > 0:10:19He begins by pan-frying lamb's liver
0:10:19 > 0:10:23and combining with diced slow-cooked heart and minced lamb breast.
0:10:23 > 0:10:26Adam, you were saying earlier you were going to get a ten for this.
0:10:26 > 0:10:28You've got to think positive.
0:10:28 > 0:10:32But you think you can pull it off, realistically?
0:10:32 > 0:10:35Maybe some people might say I give myself a little bit much to do
0:10:35 > 0:10:37but you've got to try and push yourself in this competition.
0:10:37 > 0:10:41Adam's creating his own complex interpretation of a traditional
0:10:41 > 0:10:45Welsh favourite, for which Neath Market in Wales is famous.
0:10:45 > 0:10:48It's a real big, classic, hearty dish from Wales.
0:10:48 > 0:10:53They've been serving faggots and peas there for over 60 years.
0:10:53 > 0:10:55- Is your faggot going to be better than theirs?- I hope so.
0:10:57 > 0:11:01Exploring the traditional roots of his classic Welsh dish,
0:11:01 > 0:11:04Adam travelled to Neath near Port Talbot.
0:11:04 > 0:11:06We're here today to find out a little bit
0:11:06 > 0:11:08more about faggots in Neath Market.
0:11:08 > 0:11:12It's definitely a home-cooked dish that the WI would approve of.
0:11:12 > 0:11:16Hopefully, I can take this and make it fit for the banquet.
0:11:16 > 0:11:19Paul Cole Family Butchers have been making faggots here
0:11:19 > 0:11:23since 1928 to a secret recipe.
0:11:23 > 0:11:27They make around 2,000 a week using traditional pork offal.
0:11:27 > 0:11:31- So how were you going to do your faggots?- I'm doing a take on a faggot.
0:11:31 > 0:11:33So it's a flavour that I'm trying to achieve
0:11:33 > 0:11:35but I'm doing it with lamb, as well.
0:11:35 > 0:11:37Don't tell my grandfather that, he'll...
0:11:37 > 0:11:41turn in his grave if you're making a faggot out of lamb.
0:11:41 > 0:11:43You've got to have the right shaped hands to do this.
0:11:43 > 0:11:46Seven across and 12 down we do.
0:11:46 > 0:11:48So if you get to the end and you've got 11 rows,
0:11:48 > 0:11:50you've made them too big.
0:11:50 > 0:11:55Having seen how they are made, Adam's next stop is Katie's Kitchen,
0:11:55 > 0:11:59now run by Susannah, to taste a traditional Neath Market faggot
0:11:59 > 0:12:02developed by one pioneering lady 60 years ago.
0:12:02 > 0:12:04Thank you very much.
0:12:04 > 0:12:09Katie used to actually make them in her shed up the garden, apparently.
0:12:10 > 0:12:12And then take them into the house to cook.
0:12:12 > 0:12:15- And she'd bring them down on the bus. - Lovely.
0:12:15 > 0:12:18They've got a really good depth of the offal.
0:12:18 > 0:12:20This is what I want to try and achieve
0:12:20 > 0:12:23but I've got to take it to a different level.
0:12:23 > 0:12:28Adam wants to make sure his modern spin on the traditional faggot measures up.
0:12:28 > 0:12:29There we go, done.
0:12:33 > 0:12:35Mm-mm.
0:12:35 > 0:12:38Oh, that is beautiful. The lamb is so tasty.
0:12:38 > 0:12:42You know, it's so different to the faggots that I cook. It is delicious.
0:12:42 > 0:12:44- I think you'll go far with these. - Thank you.
0:12:44 > 0:12:47I think you'll have to make these for me to sell.
0:12:50 > 0:12:55Adam's lamb breast and offal faggots will encase a piece of seared lamb loin.
0:12:57 > 0:13:00As he'll pan-fry his faggots before serving, he's nervous
0:13:00 > 0:13:04about how much to cook the loin now if it's to end up perfect.
0:13:06 > 0:13:08I haven't been able to practise as much as I'd like.
0:13:08 > 0:13:11The lamb's got to be pink in the middle, fingers crossed,
0:13:11 > 0:13:13because if it's not, it's not going to be good.
0:13:14 > 0:13:18Tom also knows that this is the riskiest part of the dish.
0:13:20 > 0:13:25- You practised this many times?- Twice. - Both times it's gone perfectly?
0:13:25 > 0:13:27- Wouldn't say perfectly. - Loin in the middle,
0:13:27 > 0:13:29you want it medium to medium rare.
0:13:29 > 0:13:34- How are you going to know if it's cooked properly?- It's just practice.
0:13:34 > 0:13:36But you've only practised it twice.
0:13:37 > 0:13:38Yeah.
0:13:41 > 0:13:43Adam is a little concerned about his execution of cooking
0:13:43 > 0:13:46the loin in that faggot, making sure that it is perfect.
0:13:46 > 0:13:49I have to be honest with you, I'm a little concerned also.
0:13:52 > 0:13:56All week, Tom has been encouraging Stephen to be bold with his spicing.
0:13:56 > 0:13:59So he's concentrating on getting the balance of heat and
0:13:59 > 0:14:01flavour in his main spot-on.
0:14:03 > 0:14:08He blends toasted spices with fresh coriander to form his curry paste
0:14:08 > 0:14:13and sautees onions with his fiery Trinidad scorpion chillies.
0:14:13 > 0:14:16You'd better keep those dynamite chillies away from my lamb dish!
0:14:16 > 0:14:18I don't need any spice in my dish.
0:14:18 > 0:14:21- STEPHEN:- Don't worry, it's just going to be an accident.
0:14:24 > 0:14:27- Where are the dynamite chillies? - Part of it, Chef.
0:14:27 > 0:14:30OK, so that's only a tiny, tiny little bit of chilli there.
0:14:30 > 0:14:34- That little bit of chilli will go through this whole dish?- Yes, Chef.
0:14:34 > 0:14:37- It does go a long way.- If you know how to use them, they are perfect.
0:14:37 > 0:14:41OK, so you're fairly certain that your curry dish is going to be
0:14:41 > 0:14:44- better than the other two lamb dishes?- I'm positive, Chef.
0:14:45 > 0:14:47Having prepped his pearl barley,
0:14:47 > 0:14:50Phil's now moved on to clarifying his consomme
0:14:50 > 0:14:53for the mint tea element of his Hug For Mum main course.
0:14:56 > 0:15:00He blends lamb trimmings with eggshells and egg whites...
0:15:02 > 0:15:05..and ladles into his rich lamb stock.
0:15:05 > 0:15:09If the consomme isn't crystal clear, Phil won't be happy in himself.
0:15:09 > 0:15:12Once the mixture has solidified and risen,
0:15:12 > 0:15:16he ladles it out and passes through muslin, knowing any residue
0:15:16 > 0:15:19left in the liquid could ruin his whole dish.
0:15:19 > 0:15:22- STEPHEN:- How's the consomme looking?
0:15:22 > 0:15:24- PHIL:- It's crystal clear. Going to give it a quick skim now.
0:15:24 > 0:15:28Infuse it with the mint and that's it, done. Consomme finished.
0:15:31 > 0:15:32To finish off his faggots,
0:15:32 > 0:15:35Adam delicately wraps them in pork caul fat...
0:15:36 > 0:15:37..and pan-fries.
0:15:40 > 0:15:44- Adam, how are your faggots looking? - Not quite there yet.- No?
0:15:45 > 0:15:49With all the other elements of his dish still incomplete,
0:15:49 > 0:15:51he's in danger of running out of time.
0:15:51 > 0:15:55He gets to work on his mushy peas, artichoke mash and his mint jelly.
0:16:02 > 0:16:05Still confident about getting that ten you promised us earlier?
0:16:05 > 0:16:06We'll see.
0:16:06 > 0:16:08LAUGHTER
0:16:08 > 0:16:11I don't think you can ever feel confident in this kitchen.
0:16:11 > 0:16:14- It's the pressure that goes with it. - So, what have you got left to do?
0:16:14 > 0:16:16Too much.
0:16:16 > 0:16:19Adam looks under pressure. He looks stressed out.
0:16:19 > 0:16:21He's doing double whisking. He's doing everything.
0:16:21 > 0:16:23- LAUGHTER - Don't do two-handed.
0:16:25 > 0:16:27At the moment, it's not looking too good.
0:16:28 > 0:16:33Adam is due at the pass first with his faggot Jerusa-lamb dish.
0:16:33 > 0:16:37He decorates with mint jelly and, as veteran Tom looks on,
0:16:37 > 0:16:39he pipes on his Jerusalem artichoke mash.
0:16:40 > 0:16:43- How we doing, Adam? - Nearly there, Chef.
0:16:43 > 0:16:45He spoons on quenelles of mushy peas...
0:16:47 > 0:16:49..and tops with pan-fried artichokes.
0:16:51 > 0:16:55Finally, he adds his lamb loin faggots and finishes with gravy.
0:16:57 > 0:16:59All served in traditional casserole dishes.
0:17:03 > 0:17:04You can take a deep breath now, Chef.
0:17:04 > 0:17:07It's all right, you've been running around like a madman, haven't you?
0:17:07 > 0:17:10You've got to push yourself, you know. Hope it's paid off.
0:17:10 > 0:17:14Disappointed if I've worked that hard and...it hasn't worked out.
0:17:14 > 0:17:16Shall we go and taste it?
0:17:17 > 0:17:19- See you in bit, boys. - See you later.
0:17:22 > 0:17:23Pleased with that?
0:17:23 > 0:17:27It was, do I spend the extra couple of minutes making you wait
0:17:27 > 0:17:32or did I maybe slightly rush on my presentation a little bit?
0:17:32 > 0:17:34I like it. Simplicity can be a good thing.
0:17:34 > 0:17:37As long as each component on the plate is spot-on, I think.
0:17:37 > 0:17:39- STEPHEN:- It could be a winner.
0:17:39 > 0:17:43- You're a little bit nervous about whether the middle of that faggot is nice and pink.- Yeah.
0:17:47 > 0:17:48HE EXHALES LOUDLY
0:17:48 > 0:17:51It is overcooked which is a big disappointment for me.
0:17:53 > 0:17:57Nothing I can do about it now, though, sadly.
0:17:59 > 0:18:01- For me, that loin is overcooked. - STEPHEN:- It is.
0:18:01 > 0:18:04- PHIL:- But that doesn't take anything away from the fact that
0:18:04 > 0:18:07the flavour in the actual faggot mix is fantastic.
0:18:07 > 0:18:10I think, you get, you know, a nice richness from the lamb.
0:18:10 > 0:18:12The offal is there but it's not too overpowering.
0:18:12 > 0:18:17And in terms of the texture of the faggots, is it too dry, not dry enough?
0:18:18 > 0:18:21The mint jelly, are you pleased with the way that's turned out?
0:18:21 > 0:18:26It adds a little bit of acidity and helps cut through all the fattiness.
0:18:26 > 0:18:28That, I like. Again, he's pulled that one out of the bag.
0:18:28 > 0:18:31In terms of the amount of gravy you've got on that plate?
0:18:31 > 0:18:34Seeing this, I think I'd need to put a lot more gravy on.
0:18:34 > 0:18:37I wish there was a little bit more gravy in the whole dish.
0:18:37 > 0:18:38- PHIL:- I think you're right.
0:18:38 > 0:18:41Overall, are you pleased with this dish?
0:18:41 > 0:18:44No, I'm not. Pressure got to me and it shouldn't get to me, you know.
0:18:44 > 0:18:46It's a big disappointment.
0:18:50 > 0:18:54Phil's next to plate up with his Hug For Mum lamb dish.
0:18:54 > 0:18:57And he is hoping his Michelin star pedigree
0:18:57 > 0:18:58will pull him ahead of his rivals.
0:19:00 > 0:19:04Having concentrated so hard on getting his consomme right,
0:19:04 > 0:19:06he's also left a lot to the last minute.
0:19:07 > 0:19:09He pan-fries his sous-vide rump...
0:19:10 > 0:19:13..colours his lamb breast,
0:19:13 > 0:19:14and glazes his lamb neck.
0:19:16 > 0:19:19- You all right, big man? - Not great.- No?- No.
0:19:19 > 0:19:24Just left myself too much to do again and maybe less is a bit more.
0:19:24 > 0:19:28This could be a bad score, this could. How are you getting on?
0:19:28 > 0:19:29Under the cosh.
0:19:29 > 0:19:32Few last minute things to get done.
0:19:32 > 0:19:35Already running late, Phil finishes his pearl barley
0:19:35 > 0:19:38and serves in individual saucepans.
0:19:38 > 0:19:41After failing to heat his plate properly yesterday,
0:19:41 > 0:19:44even in his rush he knows he needs to focus.
0:19:44 > 0:19:48- Plates coming up hot today, Phil?- Yeah.
0:19:48 > 0:19:51He tops the pearl barley with deep-fried strips of lamb breast.
0:19:51 > 0:19:53OK, Phil, how long?
0:19:53 > 0:19:57- We're already quite late to the pass.- Yep, coming now.
0:19:57 > 0:20:01Onto a wooden sharing board goes his slow-cooked lamb neck.
0:20:01 > 0:20:05Then slices of rump and crispy lamb breast.
0:20:07 > 0:20:09He adds butter-braised turnips,
0:20:09 > 0:20:12blanched baby turnips and raw turnip slices.
0:20:14 > 0:20:18His lamb and mint consomme is ladled into a teapot
0:20:18 > 0:20:21and his sharing platter is ready to be served.
0:20:24 > 0:20:28- Got it up eventually.- Eventually. Little bit late, sorry, Tom.
0:20:28 > 0:20:30Today, maybe I'll give you some leeway.
0:20:30 > 0:20:35If you get through to Friday and the judges, they don't give leeway.
0:20:35 > 0:20:37- OK, shall we go and try it?- Mm-hm.
0:20:42 > 0:20:46- It's a nice sharing platter.- Do you think there's a story on the plate?
0:20:46 > 0:20:49I think getting a story across is difficult.
0:20:49 > 0:20:52So this is the lamb and mint tea.
0:20:52 > 0:20:55Sort of sip it as you're eating your lamb.
0:20:55 > 0:20:59- In terms of clarification, is that OK for you?- Yep.
0:20:59 > 0:21:00Can you see your hand through it?
0:21:03 > 0:21:06- Does it pack a punch?- It does.
0:21:06 > 0:21:08- For me, it does.- I think that's...
0:21:08 > 0:21:10I think that's spot-on.
0:21:10 > 0:21:13- So this is a breast of lamb?- Yep. - On the bone.
0:21:13 > 0:21:17It's a little bit drier than I was hoping. But it's still... OK.
0:21:18 > 0:21:19OK.
0:21:21 > 0:21:24Start on the neck, then. Falls apart.
0:21:24 > 0:21:25Always a good sign.
0:21:27 > 0:21:30And then here we have the rump of lamb. Is that cooked enough for you?
0:21:30 > 0:21:32Yep, for me it is.
0:21:32 > 0:21:35I would have preferred the skin to be a little bit more crispier.
0:21:35 > 0:21:38It's very dry. The dish itself is pretty dry for me.
0:21:38 > 0:21:43It would definitely benefit from a consomme going all over.
0:21:43 > 0:21:45In terms of moisture, are you quite happy with it being
0:21:45 > 0:21:47a cup of consomme on the side?
0:21:47 > 0:21:50I didn't want sort of sauce just poured over the plate.
0:21:50 > 0:21:52There's quite a lot going on on that plate.
0:21:52 > 0:21:56You were late coming up to the pass. Is this doable for a banquet?
0:21:56 > 0:21:59I think it might need a little bit of simplification.
0:21:59 > 0:22:01I think there might be one or two elements that he might not
0:22:01 > 0:22:03be 100% happy with.
0:22:03 > 0:22:05I would give a comfortable seven.
0:22:07 > 0:22:12Stephen is the last to plate up his lamb curry dish inspired by the WI's
0:22:12 > 0:22:17fundraising efforts to provide clean water to villagers in Andhra Pradesh.
0:22:17 > 0:22:21I've really worked hard. I hope I can just deliver the right thing.
0:22:21 > 0:22:25He blends lentils and soaked basmati rice for his idli pancake mix...
0:22:26 > 0:22:28..and spoons into a steamer.
0:22:28 > 0:22:31Is there anything that can go wrong with this?
0:22:31 > 0:22:33You never know, anything can go wrong.
0:22:33 > 0:22:37As they cook, he heats hot tandoori stones that will keep
0:22:37 > 0:22:39the curry warm when serving.
0:22:40 > 0:22:43- All right, Chef, pleased? - Not really, no.
0:22:43 > 0:22:44I thought it was a good dish.
0:22:44 > 0:22:46Big thing for me was the presentation.
0:22:46 > 0:22:47How it all came together.
0:22:47 > 0:22:51If I get through to the judges' chamber, that's what I'll change.
0:22:51 > 0:22:54Presentation is also on Stephen's mind as he constructs
0:22:54 > 0:22:58his model village serving platter, using pea shoots for grass
0:22:58 > 0:23:01and placing a ceramic well at the centre.
0:23:01 > 0:23:04He ladles his lamb curry onto the hot stones...
0:23:06 > 0:23:08..and adds cinnamon essence and dry ice
0:23:08 > 0:23:10to the bottom of mini wooden huts.
0:23:13 > 0:23:17Once at the pass, he pours warm water onto the dry ice to create
0:23:17 > 0:23:20a cinnamon mist and places his idlis inside.
0:23:23 > 0:23:26- Happy, Stephen?- Yes, I am. I worked hard on it.
0:23:26 > 0:23:27- PHIL:- Looks absolutely amazing.
0:23:27 > 0:23:30And the smell coming off it is pretty intense.
0:23:30 > 0:23:34- Shall we take one through, Stephen? - You guys enjoy.- Come on, then.
0:23:34 > 0:23:35See you in a bit, boys.
0:23:38 > 0:23:42"5,000 Miles From Andhra is inspired by a project
0:23:42 > 0:23:44"undertaken by the Derbyshire WI."
0:23:44 > 0:23:46I'm assuming this is Andhra...
0:23:46 > 0:23:50- with the well that the WI built for them.- Nice touch.
0:23:50 > 0:23:54- Stephen, you promised me big flavours with this dish.- It's got a kick.
0:23:54 > 0:23:56It's not over the top, Chef.
0:23:59 > 0:24:02The balance of all the different flavours is coming through.
0:24:02 > 0:24:05He's definitely upped the level of spice.
0:24:05 > 0:24:07In terms of using the leg of lamb meat,
0:24:07 > 0:24:11is there enough fat content through that? It's not too dry?
0:24:11 > 0:24:14- PHIL:- I thought the meat was going to be a little bit more juicy.
0:24:14 > 0:24:18When you eat it with the sauce, you can get away with it a little bit.
0:24:18 > 0:24:21- So this is kind of like a starchy pancake?- Yes, Chef.
0:24:21 > 0:24:24And then the idea of this is to dip into the curry.
0:24:26 > 0:24:28I'm not too sure if I like these.
0:24:28 > 0:24:30They're a little bit gelatinous for me.
0:24:30 > 0:24:32I think they're nice but, yeah.
0:24:32 > 0:24:34Nice is about as far as I'd go.
0:24:34 > 0:24:37So the cinnamon smoke, Stephen, did it bring anything to the flavour?
0:24:37 > 0:24:39I didn't want it to taste like cinnamon rice cakes
0:24:39 > 0:24:42or it would have overpowered the curry.
0:24:42 > 0:24:45The presentation when it came out was, yeah, fantastic.
0:24:45 > 0:24:49- But it doesn't blow me away.- The flavour in the curry sauce is nice.
0:24:49 > 0:24:50So, yeah, I'd give it a six.
0:24:56 > 0:24:58HE SIGHS
0:24:58 > 0:25:01Hi, Stephen, how do you think you got on there?
0:25:01 > 0:25:03- STEPHEN:- I'm pretty happy. There was plenty of flavours in the curry.
0:25:03 > 0:25:06More than that, then nobody would be able to eat it.
0:25:08 > 0:25:11I think there's going to be a change at the top of the table today.
0:25:11 > 0:25:13I think it will go down to the wire.
0:25:22 > 0:25:24Wow, boys.
0:25:24 > 0:25:29Everyone wants to get the main course on to the banquet, believe me, I know.
0:25:29 > 0:25:31I'm going to start with you, Adam, and your Jerusa-lamb.
0:25:33 > 0:25:36I had really high expectations for this dish.
0:25:36 > 0:25:39The faggots, they had a great flavour.
0:25:39 > 0:25:43And the mint sauce, that was quite special. But...
0:25:44 > 0:25:46..the loin was a little bit over.
0:25:46 > 0:25:50The minced lamb in the faggot, I thought, was just a little bit dry.
0:25:50 > 0:25:53There was not enough gravy, either.
0:25:53 > 0:25:57At the minute, I don't think that dish could get to a banquet.
0:25:59 > 0:26:02Phil, for your dish,
0:26:02 > 0:26:04A Hug For Mum...
0:26:05 > 0:26:08..the rump, for me, was a touch undercooked.
0:26:10 > 0:26:12I felt that it needed a sauce
0:26:12 > 0:26:15and I know we had a cup of consomme on the side but how we mix it
0:26:15 > 0:26:19all together, I think there's a problem there in the serving of it.
0:26:19 > 0:26:21But...
0:26:21 > 0:26:25the breast of lamb, really crispy on the outside, delicious flavour.
0:26:25 > 0:26:29The consomme, I thought it was beautiful.
0:26:29 > 0:26:32You could tell you worked really hard on that.
0:26:32 > 0:26:36Stephen, 5,000 Miles From Andhra.
0:26:37 > 0:26:40The sauce was absolutely fantastic.
0:26:40 > 0:26:44I've been asking for you to up the spice all along and you did it.
0:26:44 > 0:26:46The presentation when it came up,
0:26:46 > 0:26:51it really embraced a whole story that you were trying to tell.
0:26:51 > 0:26:56But the dry ice vapour is icy cold and the idli rice cakes,
0:26:56 > 0:27:00well, they became stone-cold and they were quite gelatinous.
0:27:00 > 0:27:04The lamb itself was just a little bit tough and perhaps a little bit dry.
0:27:07 > 0:27:09So, the scores.
0:27:09 > 0:27:10Adam...
0:27:12 > 0:27:13I'm giving you...
0:27:15 > 0:27:16..a seven.
0:27:16 > 0:27:21- Thank you.- Didn't feel like you were in control at all.
0:27:21 > 0:27:23Phil, for your dish...
0:27:25 > 0:27:26..I'm giving you...
0:27:27 > 0:27:29..an eight.
0:27:29 > 0:27:32But, if you're late for dessert course,
0:27:32 > 0:27:34I will have to think about deducting points.
0:27:36 > 0:27:37Stephen...
0:27:37 > 0:27:39I am giving you...
0:27:41 > 0:27:45..a six. It was a great sauce.
0:27:45 > 0:27:50But the final execution of your dish, you really do need to work on.
0:27:50 > 0:27:52Guys, desserts is the next one up.
0:27:52 > 0:27:56Let's make sure we can get some more eights, nines and tens.
0:28:00 > 0:28:03- Wasn't expecting that.- I wasn't.
0:28:03 > 0:28:08With only one course remaining, Adam and Phil are in joint first with 21
0:28:08 > 0:28:10and Stephen has 17.
0:28:10 > 0:28:12I need a massive score now.
0:28:12 > 0:28:15I've got to work a little harder on my desserts. I'll come back.
0:28:15 > 0:28:18- PHIL:- Level points, isn't it, big man?- It certainly is.
0:28:18 > 0:28:19Going into the last.
0:28:19 > 0:28:21I've lost my lead to Phil.
0:28:21 > 0:28:25Pressure got to me, I suppose. Silly mistakes and, you know, it cost me.
0:28:25 > 0:28:26HE EXHALES LOUDLY
0:28:26 > 0:28:29Absolutely gobsmacked to get an eight. Massive relief.
0:28:29 > 0:28:31But there's still ten points up for grabs
0:28:31 > 0:28:34in the dessert course so anything can happen.