0:00:03 > 0:00:05This year, on Great British Menu.
0:00:05 > 0:00:08- Always expect the unexpected in here.- Whoa!
0:00:08 > 0:00:11The nation's best chefs are challenged to plate up perfection.
0:00:11 > 0:00:13I've got it there, I've got to put it off.
0:00:13 > 0:00:14Their prize?
0:00:14 > 0:00:17The chance to cook at a glorious banquet...
0:00:17 > 0:00:20- You look like you are so under pressure it hurts.- It does hurt!
0:00:20 > 0:00:24..marking 100 years of the Women's Institute at London's
0:00:24 > 0:00:30historic Draper's Hall, where founders of the WI once gathered.
0:00:30 > 0:00:33In its rooms, the chefs must honour the custodians
0:00:33 > 0:00:35of first-class home cooking...
0:00:35 > 0:00:37Bring me my chariot of fire!
0:00:37 > 0:00:40..with exemplary 21st-century dishes...
0:00:42 > 0:00:45..that measure up to the institute's exacting standards.
0:00:45 > 0:00:47Almost speechless!
0:00:47 > 0:00:50And celebrate the women who've inspired them.
0:00:52 > 0:00:53There will be triumphs...
0:00:53 > 0:00:57Mmm. I've never tasted anything quite like it.
0:00:57 > 0:00:58- ..and tears. - HE SOBS
0:00:58 > 0:01:01Oh, no.
0:01:01 > 0:01:03As our fearsome team of veteran chefs...
0:01:03 > 0:01:06For a professional chef, that's unacceptable.
0:01:06 > 0:01:07..seek WI perfection.
0:01:07 > 0:01:09Pitch. Perfect.
0:01:09 > 0:01:11I can really see that dish at the banquet.
0:01:11 > 0:01:13I'm giving you a ten.
0:01:15 > 0:01:17Going head-to-head for Northern Ireland,
0:01:17 > 0:01:21the returning regional champion, Chris McGowan.
0:01:21 > 0:01:24He believes he's got the edge to get to the banquet.
0:01:24 > 0:01:26I've got experience and I know better than anybody
0:01:26 > 0:01:28that anything can happen in that kitchen.
0:01:28 > 0:01:32But he faces a tough battle in two talented newcomers,
0:01:32 > 0:01:34rising star Danni Barry.
0:01:34 > 0:01:38It's my first time in the kitchen, but I've the drive to go all the way.
0:01:38 > 0:01:41And ambitious, straight-talking chef, Ben Arnold.
0:01:41 > 0:01:44I'm confident, I'm practised, I'm ready for that kitchen. Bring it on.
0:01:44 > 0:01:48To get to the finish line this year, Chris is going all out.
0:01:48 > 0:01:51How many elements are there on this?
0:01:51 > 0:01:54How many elements? I stopped counting after five.
0:01:54 > 0:01:56But can he pull it off?
0:01:56 > 0:02:00- You're really feeling the pressure now, Chris.- If I'm not happy, I'm not going to serve it.
0:02:00 > 0:02:03I think if you're serving vol-au-vents to the WI, you've got to do better than that.
0:02:15 > 0:02:18In 1915, the WI was created to encourage women
0:02:18 > 0:02:21to grow and preserve food.
0:02:21 > 0:02:23100 years later,
0:02:23 > 0:02:27the institute is synonymous with impeccable home cooking.
0:02:27 > 0:02:30The chefs have been challenged to cook this year, celebrating
0:02:30 > 0:02:34the pioneering women who've made British food what it is today.
0:02:34 > 0:02:37They've researched the organisation's rich history...
0:02:37 > 0:02:39They were true pioneers.
0:02:39 > 0:02:42I really is truly inspirational, the whole story.
0:02:42 > 0:02:44..visited local groups...
0:02:44 > 0:02:46You think it's strong enough to get through to the banquet?
0:02:46 > 0:02:49I'd really enjoy it if I was there at the banquet.
0:02:49 > 0:02:52..and taken inspiration from the women in their families...
0:02:52 > 0:02:57- Absolutely lovely.- I've had some good teachers. Thank you!- Aww.
0:02:57 > 0:03:01..to create a modern dishes that honour the heroines of home cooking.
0:03:01 > 0:03:04That's blooming lovely! Thank you.
0:03:06 > 0:03:09Judging the region this week is one of Britain's most
0:03:09 > 0:03:11respected and successful chefs.
0:03:11 > 0:03:13I'm kind of nervous.
0:03:13 > 0:03:16You just don't know, until you're thinking, "Who could it be?"
0:03:16 > 0:03:18and will they like your food?
0:03:18 > 0:03:20A former banquet winner...
0:03:20 > 0:03:23At the end of the day, whoever's going to walk through that door,
0:03:23 > 0:03:25is going to walk through that door.
0:03:25 > 0:03:30..and holder of two Michelin stars, Phil Howard.
0:03:30 > 0:03:35- Morning. Chris, back in the ring?- Yeah.
0:03:35 > 0:03:36Another bite at the cherry?
0:03:36 > 0:03:39This year, hopefully trying to get one step further over the winning line.
0:03:39 > 0:03:41- Danni.- Morning, Chef.
0:03:41 > 0:03:44- Great to have a woman representing Northern Ireland.- Yes, honoured to be here.
0:03:44 > 0:03:46It's going to be a tough competition.
0:03:46 > 0:03:49- Ben, welcome to Great British menu. - Thank you.- How you feeling?
0:03:49 > 0:03:52- Apprehensive, nervous, excited. - So, listen.
0:03:52 > 0:03:54Clearly, we are looking for outstanding cookery.
0:03:54 > 0:03:56It's got to hit the brief.
0:03:56 > 0:03:59I'm fascinated to see how you're going to show, on a plate,
0:03:59 > 0:04:01a celebration of all that is the WI.
0:04:01 > 0:04:04Looking forward to seeing it. Let's get in the kitchen.
0:04:04 > 0:04:07- There you go.- Big one. - Big one, yeah!
0:04:08 > 0:04:11First up, reigning Northern Irish champion, Chris McGowan,
0:04:11 > 0:04:15who almost got a dish to last year's banquet.
0:04:15 > 0:04:16Chris.
0:04:16 > 0:04:18Well done.
0:04:18 > 0:04:22This time around, Chris is pulling out all the stops.
0:04:22 > 0:04:24I'm just absolutely throwing everything at it,
0:04:24 > 0:04:26the kitchen sink, everything.
0:04:26 > 0:04:30If I can find one, get it off the wall, I'll throw it at it as well.
0:04:32 > 0:04:35- Morning, Chris. Great to see you.- Great to see you.
0:04:35 > 0:04:37Give me the inspiration behind your menu.
0:04:37 > 0:04:39100 years of excellence from the WI.
0:04:39 > 0:04:43Great produce, home cooking and also the women in my life.
0:04:43 > 0:04:46- What's the title of the actual dish? - "Shall I Be Mother?"
0:04:46 > 0:04:48So how exactly does this hit the brief, Chris?
0:04:48 > 0:04:52My mum had seven sisters and they would always get together
0:04:52 > 0:04:57and have tea and sit around and discuss the family matters.
0:04:57 > 0:05:01The WI were very synonymous with afternoon teas,
0:05:01 > 0:05:03so I'm doing a take on a savoury afternoon tea.
0:05:03 > 0:05:05Show me what you've got in your box.
0:05:05 > 0:05:09I've got some fantastic boiled rabbits here, I'll use the front legs,
0:05:09 > 0:05:12and the back legs, I'm going to mince them
0:05:12 > 0:05:13and make a little sausage roll.
0:05:13 > 0:05:16- I'm going to take the livers and make a liver toastie.- OK.
0:05:16 > 0:05:19And then I'm just going to make a really nice mushroom vol-au-vent,
0:05:19 > 0:05:21a little macaroon and a little carrot muffin.
0:05:21 > 0:05:23So a lot to be getting on with today.
0:05:23 > 0:05:25I can't see any tea in your box?
0:05:25 > 0:05:28Well, I'm going to use little teabags
0:05:28 > 0:05:30and I'm going to infuse the rabbit stock.
0:05:30 > 0:05:34- So you make your own teabags to infuse the rabbit... - Yes. In the teapot.- Interesting.
0:05:35 > 0:05:37So, Chris's dish, Shall I Be Mother,
0:05:37 > 0:05:39interesting take on afternoon tea.
0:05:39 > 0:05:42Lots of opportunity for demonstrating his skill as a chef,
0:05:42 > 0:05:46but equally, plenty of scope for things to go wrong.
0:05:46 > 0:05:48Newcomer, Danni Barry, is up next.
0:05:48 > 0:05:51She grew up on a farm on the County Down coast
0:05:51 > 0:05:55and is one of the top female chefs cooking in Northern Ireland today.
0:05:57 > 0:05:59Hi, Danni. Look at that.
0:05:59 > 0:06:01Tell me about your whole menu?
0:06:01 > 0:06:05The inspiration behind my whole menu is the activities of the WI.
0:06:05 > 0:06:09They've been inspiring women for 100 years now, and in my life,
0:06:09 > 0:06:11my mum has inspired me, especially my career.
0:06:11 > 0:06:13OK, so this is the starter.
0:06:13 > 0:06:15- Tell me the name of the dish? - "But First, Tea".
0:06:15 > 0:06:18This is probably one of the first dishes I learned to cook,
0:06:18 > 0:06:21working with my mum while she cooked for the farmers working on the farm.
0:06:21 > 0:06:25Traditionally, the WI began the meetings with a cup of tea,
0:06:25 > 0:06:28so I am making my savoury shin of beef broth, I'm going to
0:06:28 > 0:06:31- smoke some bone marrow...- So we've got another take on tea?- Yeah.
0:06:31 > 0:06:36- Game on!- Yeah, absolutely. - OK, what've we got here?
0:06:36 > 0:06:38Onions, the big flavour in this dish,
0:06:38 > 0:06:40so I'm really going to roast those onions,
0:06:40 > 0:06:43get the flavour out of them. I've some dried onions
0:06:43 > 0:06:45and a teabag for the tea,
0:06:45 > 0:06:48I've also got some red onions
0:06:48 > 0:06:50and I'm going to make a jam to serve on treacle bread.
0:06:50 > 0:06:53Obviously, soda bread in Northern Ireland is a big thing, but
0:06:53 > 0:06:56it's a banquet and it's quite heavy. I've added some eggs...
0:06:56 > 0:06:58- To lighten it?- To lighten it.
0:06:58 > 0:07:01And you're absolutely happy that this is the brief?
0:07:01 > 0:07:04- It's a fitting start to the banquet. - I hope you cook it all correctly.
0:07:04 > 0:07:06- Thanks very much.- Good luck.
0:07:06 > 0:07:09So, Danni is serving "But First, Tea".
0:07:09 > 0:07:13Treacle bread sounds fantastic, love the idea of the smoked bone marrow.
0:07:13 > 0:07:15It's quite a simple dish.
0:07:15 > 0:07:18Has it got enough to win? I don't know, we'll see.
0:07:18 > 0:07:21Last up, another first timer.
0:07:21 > 0:07:23Ben Arnold also hails from County Down,
0:07:23 > 0:07:26and after training in a Michelin-starred kitchens, he's now
0:07:26 > 0:07:29an award-winning head chef at the cutting edge of
0:07:29 > 0:07:32Belfast's restaurant scene.
0:07:32 > 0:07:36Morning. Tell me about your whole menu and the inspiration behind it.
0:07:36 > 0:07:39The Women's Institute were champions of home cooking,
0:07:39 > 0:07:42and my mum was the champion of our home kitchen.
0:07:42 > 0:07:46She cooked for myself, my three older brothers, my dad.
0:07:46 > 0:07:48We were surrounded by great food growing up.
0:07:48 > 0:07:51- So you're the youngest of four? - The youngest, yeah. The baby.
0:07:51 > 0:07:53- Mum's boy?- Mum's boy.- OK.- For sure.
0:07:53 > 0:07:56Let's hear more about this.
0:07:56 > 0:07:58This is a take on a lunchbox,
0:07:58 > 0:08:03food that my grandmother would have prepared on the working farm.
0:08:03 > 0:08:06- What is the name of the dish? - "Behind Every Working Man..."
0:08:06 > 0:08:10- Is a hard-working woman, I assume!- "Is a HARDER working woman".
0:08:10 > 0:08:13So, using this rabbit, I'm going to take the legs and shoulders and make
0:08:13 > 0:08:16a riette, then take the liver and make a parfait.
0:08:16 > 0:08:18You've chosen to use tame rabbit as opposed to wild rabbit.
0:08:18 > 0:08:23- Any reason?- Yeah, wild rabbit is too strong.- Interesting.
0:08:23 > 0:08:26I'm going to make an apricot and shallot chutney,
0:08:26 > 0:08:29then we're going to do a blue cheese spread.
0:08:29 > 0:08:33This my mum's recipe, unchanged to this day.
0:08:33 > 0:08:35- You've quail eggs here.- We're going to take the quail eggs
0:08:35 > 0:08:38with some pork salted meat and do a little Scotch Egg.
0:08:38 > 0:08:41Interesting sounding dish. I hope you do it justice.
0:08:41 > 0:08:43Thank you, Chef.
0:08:43 > 0:08:46Ben's Behind Every Working Man,
0:08:46 > 0:08:49a representation of Ploughman's, with the chutneys, preserved jams,
0:08:49 > 0:08:52is such a huge part of what the WI is about.
0:08:52 > 0:08:57You've really got to make sure that if you're doing it in a competition, you've got to absolutely nail it.
0:08:57 > 0:08:58I like it, the competition is on.
0:08:58 > 0:09:02Two doing tea, two doing rabbit, and all inspired by your mums.
0:09:02 > 0:09:03Let's hope you do them proud.
0:09:03 > 0:09:04Sorry.
0:09:07 > 0:09:11As cooking gets underway, reigning Northern Irish Champion, Chris,
0:09:11 > 0:09:14weighs up his new rivals.
0:09:14 > 0:09:16- How are yous feeling? - We're finally here, so, yeah.
0:09:16 > 0:09:18Guess it all happens now.
0:09:18 > 0:09:19It's for real now, Ben, yeah?
0:09:19 > 0:09:22Yeah, it is what I've been waiting for.
0:09:22 > 0:09:26In last year's heats, Chris scored five points for his starter.
0:09:26 > 0:09:29He's determined not to make the same mistakes.
0:09:29 > 0:09:32It was a big hill to climb last year, and thankfully, I did it
0:09:32 > 0:09:35in the end, but I'd like to get a better score than five
0:09:35 > 0:09:39and kick-start my week rather than chase my tail.
0:09:39 > 0:09:43Chris and Danni are both making broths for their own takes on tea,
0:09:43 > 0:09:46to pay tribute to the Women's Institute.
0:09:46 > 0:09:50Chris starts his broth by roasting rabbit bones, while Danni gets
0:09:50 > 0:09:52to work on her beef shin braise.
0:09:52 > 0:09:55Chris, obviously not a great start last year with the five, so what
0:09:55 > 0:09:58- will you be hoping for today?- We are all hoping tens, aren't we?
0:09:58 > 0:10:00But I'd like to get off to a good start, you know.
0:10:00 > 0:10:03It creates the momentum for the rest of the week, you know?
0:10:05 > 0:10:09Chris McGowan has worked with veteran Richard Corrigan.
0:10:09 > 0:10:13After 20 years at the heart of London's world-class restaurant scene,
0:10:13 > 0:10:16he's returned to his roots.
0:10:16 > 0:10:21Since last year's competition, I've come back to Northern Ireland,
0:10:21 > 0:10:24back to my family network, which is very important to me
0:10:24 > 0:10:27and my young girls and my wife.
0:10:27 > 0:10:31Currently cooking and consulting at an historic local pub,
0:10:31 > 0:10:33Chris plans to open his own restaurant.
0:10:33 > 0:10:37And after just missing out on last year's banquet,
0:10:37 > 0:10:40he's more driven than ever this time round.
0:10:40 > 0:10:44I've got unfinished business. I got a taste of it, I was so close.
0:10:44 > 0:10:47I want to be the first one over the winning line.
0:10:47 > 0:10:50I think my cooking style is really honest.
0:10:50 > 0:10:53And this brief for the Women's Institute this year
0:10:53 > 0:10:55is absolutely right up my street.
0:10:57 > 0:11:00It's about the woman's movement. I've got my sisters, daughters, my wife.
0:11:00 > 0:11:03So I'm used to getting pushed around by women.
0:11:03 > 0:11:06- Hiya!- My main inspiration for this brief was really my mum.
0:11:07 > 0:11:10Any success I have had, I've learned really from her.
0:11:10 > 0:11:13To see how well the rabbit tea element of his starter
0:11:13 > 0:11:16might be down at the WI Banquet, Chris tried it out on
0:11:16 > 0:11:19the most important women in his life.
0:11:19 > 0:11:21Is that a winner, girls?
0:11:21 > 0:11:23- Yeah!- We think so.
0:11:23 > 0:11:26We are all so proud of him. We really, really are.
0:11:26 > 0:11:29He's done so well. Do I think you can win it? Oh, absolutely.
0:11:32 > 0:11:35Chris is gunning for a high score for his retro afternoon tea.
0:11:35 > 0:11:39A hugely ambitious starter of six separate elements.
0:11:39 > 0:11:41You want to set a marker down,
0:11:41 > 0:11:43so, yeah, I've got lots to do. Argh!
0:11:44 > 0:11:47He works on the teabag for his rabbit broth,
0:11:47 > 0:11:51a blend of orange, ginger and spices that has caught Phil's attention.
0:11:52 > 0:11:56- You've got that look!- Yeah. - You've got that wild rabbit in the eyes look!
0:11:56 > 0:11:58What you're doing is your home-made teabag,
0:11:58 > 0:12:02and my concern is that big flavours, they may be too heavy hitting.
0:12:02 > 0:12:05I'm using wild rabbit, so it's quite a robust flavour as well,
0:12:05 > 0:12:08in the consomme, so all I wanted to do is almost lighten that
0:12:08 > 0:12:12- by giving it some floral notes. - Can certainly smell it.- Yeah.
0:12:14 > 0:12:17Hopefully, you've a nice strong stock as the backdrop for your bag.
0:12:17 > 0:12:18Yeah. Thank you.
0:12:22 > 0:12:26Rival Danni is also flavouring her beef broth with a teabag.
0:12:26 > 0:12:31But hers contains dehydrated lovage, onion and Lapsang Souchong.
0:12:32 > 0:12:34So, my teabag's a little bit different than Chris's,
0:12:34 > 0:12:37because I've actually put loads of flavour into mine.
0:12:39 > 0:12:42And the similarities do not stop there.
0:12:42 > 0:12:44Hoping to hit the brief by celebrating home cooking,
0:12:44 > 0:12:49both Danni and fellow newcomer, Ben, are making traditional Irish breads.
0:12:51 > 0:12:55Danni's baking mini treacle breads and for lighter loaves,
0:12:55 > 0:12:58she adds eggs to her buttermilk, flour and yeast mix.
0:12:58 > 0:13:01But for Ben's spin on a Ploughman's Lunch,
0:13:01 > 0:13:04he sticks to recipe straight from his mum.
0:13:04 > 0:13:07Hasn't been changed since the day I was born, I suppose.
0:13:07 > 0:13:11Buttermilk, oatmeal, wheat germ, self-raising flour.
0:13:11 > 0:13:13Yeah, I lightened mine because I thought it might be a bit heavy,
0:13:13 > 0:13:15but I guess we'll see, then, eh?
0:13:15 > 0:13:17- I guess we'll see. Battle of the breads, Danni!- Yeah.
0:13:17 > 0:13:19I know who's going to win.
0:13:21 > 0:13:2628-year-old Ben Arnold trained in some of the UK's finest kitchens
0:13:26 > 0:13:29before becoming head chef at Home restaurant in Belfast
0:13:29 > 0:13:32when he cooks wholesome dishes with modern flair.
0:13:32 > 0:13:35I cook from the heart, I cook from what I believe in.
0:13:35 > 0:13:37I don't think food needs to be overly complicated,
0:13:37 > 0:13:39it just needs to taste good.
0:13:39 > 0:13:41- How long on five? - Three minutes.
0:13:41 > 0:13:44The restaurant started life three years ago as a temporary pop-up,
0:13:44 > 0:13:46but thanks to Ben's talents,
0:13:46 > 0:13:49it's now an award-winning permanent fixture.
0:13:49 > 0:13:52So he believes he's got what it takes to reign supreme.
0:13:52 > 0:13:55Competition is good. I enjoy competition.
0:13:55 > 0:13:58I'm a good cook, I'm a good chef.
0:13:58 > 0:14:01And with home cooking at the heart of this year's brief,
0:14:01 > 0:14:04Ben turned to his mum for inspiration.
0:14:04 > 0:14:06She is a really great cook.
0:14:06 > 0:14:10A lot of recipes were passed down to her from my grandmother,
0:14:10 > 0:14:11and from her to me.
0:14:11 > 0:14:15Mum's wheat bread has always been a firm favourite with Ben
0:14:15 > 0:14:16and his three older brothers.
0:14:16 > 0:14:19Coming in from school, we always had bread, we always had jam,
0:14:19 > 0:14:22Chris would have half a pint of milk and then go upstairs and...
0:14:22 > 0:14:26You know, Mum always used to say, "Do you boys think I have a cow in the back garden?"
0:14:26 > 0:14:29Because of the amount of milk we used to drink.
0:14:29 > 0:14:31Having recreated Mum's bread for his starter,
0:14:31 > 0:14:34Ben wanted the family verdict.
0:14:34 > 0:14:37What you've got here, Ben, is just perfect.
0:14:37 > 0:14:41- I'm already on the second piece. - The flavours go really well together.
0:14:41 > 0:14:44He is very focused on what he is doing,
0:14:44 > 0:14:47he's got lots of determination.
0:14:47 > 0:14:49I'm confident of what I can put on a plate,
0:14:49 > 0:14:52I'm confident that people will enjoy it.
0:14:52 > 0:14:54I'm confident that it can win.
0:14:57 > 0:15:00Back in the thick of it, it's Phil who Ben needs to impress
0:15:00 > 0:15:03with his starter Behind Every Working Man.
0:15:04 > 0:15:07To complement his rabbit riette and blue cheese spread,
0:15:07 > 0:15:10Ben's made a spiced apricot chutney.
0:15:10 > 0:15:13I see that as being a really important part of your dish.
0:15:13 > 0:15:16Yeah, chutney is an integral part to WI cookery.
0:15:16 > 0:15:18Not always easy to get it right
0:15:18 > 0:15:20when you've only got a short amount of time to make a chutney.
0:15:20 > 0:15:23- Chutney is traditionally a slow-cooked thing.- A labour of love.
0:15:26 > 0:15:28Danni's also out to impress Phil.
0:15:28 > 0:15:31Hoping to add a winning touch to her beef broth tea,
0:15:31 > 0:15:37she's smoking bone marrow with a mix of rice, Lapsang Souchong and salt.
0:15:37 > 0:15:39- Still quite delicate, I think. - I could re-smoke it.
0:15:39 > 0:15:42I think it actually might need a little bit more.
0:15:42 > 0:15:45That's your call, not mine. And then this is going in the cup?
0:15:45 > 0:15:47No, this actually goes on the spoon.
0:15:47 > 0:15:49Bone marrow mightn't be to everybody's taste
0:15:49 > 0:15:52so they can add it in as they wish.
0:15:55 > 0:15:5829-year-old Danni Barry is a former head chef
0:15:58 > 0:16:01to Great British Menu winner Simon Rogan
0:16:01 > 0:16:04and now leads the kitchen at Eipic in Belfast
0:16:04 > 0:16:08where she cooks innovative dishes based on local produce.
0:16:08 > 0:16:11We use some modern methods but we also use classical technique
0:16:11 > 0:16:14so it's kind of a mix of sort of the old and new.
0:16:14 > 0:16:16As a top female chef who's risen
0:16:16 > 0:16:18through the ranks of male-dominated kitchens,
0:16:18 > 0:16:20Danni's hoping to have the edge.
0:16:20 > 0:16:22I was really pleased when I heard
0:16:22 > 0:16:23that the brief was Women's Institute.
0:16:23 > 0:16:26They really are inspirational women.
0:16:26 > 0:16:28I think the work they do is phenomenal.
0:16:28 > 0:16:31I think it'll be a fantastic celebration of British women.
0:16:32 > 0:16:35- There's Mummy at home. That's a nice picture of Mum.- Yeah.
0:16:35 > 0:16:39And there's one inspirational woman in particular
0:16:39 > 0:16:42who's given Danni even more reason to want to get to the banquet.
0:16:42 > 0:16:45Something her sister Joanne knows only too well.
0:16:45 > 0:16:48It was just recently that Mummy was given the all clear of breast cancer
0:16:48 > 0:16:52and that is what is pushing Danni through this stage.
0:16:52 > 0:16:53She's come out the other side now.
0:16:53 > 0:16:56She's a great inspiration to us, obviously, as women.
0:16:56 > 0:16:58She's a strong woman and she's proud
0:16:58 > 0:17:00that her daughters are strong, as well.
0:17:00 > 0:17:03To get to cook at the centenary banquet would mean loads to me.
0:17:03 > 0:17:07It would be a really nice way to say thanks to my mum.
0:17:07 > 0:17:09She's been my biggest fan from the beginning
0:17:09 > 0:17:11so it would be a really nice way to just honour her
0:17:11 > 0:17:13and hopefully make her proud.
0:17:15 > 0:17:19In the kitchen, Danni clarifies her beef stock
0:17:19 > 0:17:22with a mixture of onion, chicken breast and egg white,
0:17:22 > 0:17:27a technique intended to draw out impurities and create a clear broth,
0:17:27 > 0:17:30but she still needs to make her onion jam.
0:17:30 > 0:17:33I'm really feeling it now and I'm not really where I wanted to be
0:17:33 > 0:17:34at this stage so I'm a bit behind
0:17:34 > 0:17:37so got to get my head down.
0:17:37 > 0:17:39But it's Chris who has the most to do.
0:17:39 > 0:17:44After failing to reach last year's banquet, he's not holding back,
0:17:44 > 0:17:48with six complex elements to his extravagant afternoon tea.
0:17:48 > 0:17:51He works on the rabbitmeat filling for his sausage rolls
0:17:51 > 0:17:54and moves on to his carrot muffins
0:17:54 > 0:17:57when he's stopped in his tracks.
0:17:57 > 0:17:58TRAY CLANGS
0:17:58 > 0:18:00- BLEEP.- Can you get me a little plaster, mate?
0:18:00 > 0:18:02I've just nicked my finger on my knife.
0:18:02 > 0:18:05As Chris tends to his sliced finger,
0:18:05 > 0:18:08it's Ben who's first to plate up his nostalgic take
0:18:08 > 0:18:10on a farmer's packed lunch.
0:18:10 > 0:18:13He brings his mini bread rolls out of the oven.
0:18:15 > 0:18:17Not quite ready, they go back in.
0:18:17 > 0:18:20It's my mum's recipe. I'll be gutted if I don't do her proud
0:18:20 > 0:18:23and make that bread the best it can be.
0:18:23 > 0:18:24Happy with his loaves,
0:18:24 > 0:18:28Ben prepares quail scotch eggs before deep frying.
0:18:28 > 0:18:32He combines slow roast rabbitmeat with rabbit liver parfait
0:18:32 > 0:18:34and spoons the riette into jars,
0:18:34 > 0:18:38topping with spiced apricot chutney.
0:18:38 > 0:18:42Ben blends blue cheese with milk and pipes the spread into mini pots
0:18:42 > 0:18:46and, finally, serves everything in old-fashioned lunchboxes.
0:18:48 > 0:18:49Here we are.
0:18:49 > 0:18:51Behind Every Man
0:18:51 > 0:18:53is a harder working woman.
0:18:53 > 0:18:54Ben, you happy?
0:18:54 > 0:18:56Yeah. Reasonably.
0:18:56 > 0:18:57Your mum'll be proud of you?
0:18:57 > 0:18:58Hope so.
0:18:58 > 0:19:00Come. Let's go and taste.
0:19:03 > 0:19:05Let's have a little look here.
0:19:05 > 0:19:07Scotch egg. Has it come out the way you intended it to be?
0:19:07 > 0:19:10Yep. It's come out runny.
0:19:10 > 0:19:12I'm not sure if he'll be happy with that.
0:19:12 > 0:19:14It's a little bit over, isn't it?
0:19:17 > 0:19:19Would your mum be happy with the bread?
0:19:19 > 0:19:21Probably not. It's slightly heavy,
0:19:21 > 0:19:23slightly undercooked.
0:19:23 > 0:19:24That's my fault.
0:19:26 > 0:19:28That will see you through to dinner time, you know?
0:19:28 > 0:19:31- Yeah, that's proper heavy bread, isn't it?- Yeah.
0:19:31 > 0:19:34You decided to use a tame rabbit rather than wild rabbit,
0:19:34 > 0:19:36has that had the net result that you're after?
0:19:36 > 0:19:37It's had the result, yeah.
0:19:37 > 0:19:40For me, I didn't want that overriding gamey flavour.
0:19:43 > 0:19:46- It is quite mild. A struggle for flavour with that.- Yes.
0:19:46 > 0:19:48- And this you refer to as a blue cheese cream.- Yeah.
0:19:48 > 0:19:52- Blue cheese spread.- Blue cheese spread.- Spread or cream.
0:19:52 > 0:19:54- Mm.- Mm.- That's lovely.
0:19:54 > 0:19:56- That's a great blue cheese, isn't it?- Mm-hmm.
0:19:56 > 0:19:59It's a first score. I'd probably give that a seven.
0:19:59 > 0:20:00I agree, yeah. I think a seven.
0:20:03 > 0:20:06- You happy?- Yeah, I'm happy, apart from the bread.
0:20:06 > 0:20:08I thought the bread was a little bit under.
0:20:08 > 0:20:10Teething problems, let's hope.
0:20:10 > 0:20:13Danni is next to the past with But, First, Tea,
0:20:13 > 0:20:17a tribute to her mum and WI traditions.
0:20:17 > 0:20:18She strains her broth
0:20:18 > 0:20:20and adds teabags to her pots,
0:20:20 > 0:20:22followed by flaked shin of beef
0:20:22 > 0:20:25and sous-vide pickled onions.
0:20:25 > 0:20:29Danni tops her treacle bread rolls with onion jam.
0:20:29 > 0:20:31Danni, you've got a minute to be on the pass.
0:20:31 > 0:20:33- You looking all right for that? - Yes, Chef.
0:20:33 > 0:20:37She strains her beef broth again before pouring into teapots.
0:20:38 > 0:20:42Finally, she serves spoonfuls of smoked bone marrow
0:20:42 > 0:20:44garnished with fresh lovage.
0:20:44 > 0:20:46Well done, Danni.
0:20:46 > 0:20:48- Is this going to be the WI's cup of tea?- Well, I hope so, yeah.
0:20:48 > 0:20:52- I hope it's yours.- Good, come on. It needs to be done hot. Let's go taste.
0:20:58 > 0:21:01I think we've got the bone marrow here. We put the bone marrow in.
0:21:01 > 0:21:02Bone marrow in.
0:21:04 > 0:21:07Are you satisfied with flavour and the seasoning?
0:21:07 > 0:21:09Yeah, I'm happy enough with the seasoning.
0:21:09 > 0:21:11Your tea versus Danni's tea. What do you reckon?
0:21:11 > 0:21:13I'm worried about it. That's a good tea.
0:21:13 > 0:21:15It's a lovely beef consomme, you know what I mean?
0:21:15 > 0:21:18Mine, there's a game element to it so it'll be very different.
0:21:20 > 0:21:22- Is the bread refined enough? - Yeah, I think.
0:21:22 > 0:21:25I would have really liked it to be a bit more refined with the topping
0:21:25 > 0:21:27but, yeah, I'm happy enough.
0:21:29 > 0:21:31It's definitely light.
0:21:31 > 0:21:33Better than yours?
0:21:33 > 0:21:34Totally different.
0:21:36 > 0:21:39Are you satisfied with the amount of smoke on the bone marrow?
0:21:39 > 0:21:40Yeah, it's not too smoked.
0:21:40 > 0:21:44Obviously, because there's smoke in the tea flavour, as well.
0:21:44 > 0:21:46I get the smokiness of the marrow.
0:21:46 > 0:21:49I don't really get the flavour of the marrow. I'd give her an eight.
0:21:49 > 0:21:51- Yeah.- Definitely a good start from Danni.
0:21:51 > 0:21:55You know, she's... She means business.
0:21:55 > 0:21:56How are you feeling?
0:21:56 > 0:22:00He's not giving anything away so we'll just have to wait and see.
0:22:01 > 0:22:04Last to plate up is returning finalist Chris.
0:22:04 > 0:22:07He only got five points for his starter last year
0:22:07 > 0:22:12so he's going all out with his take on tea - Shall I Be Mother?
0:22:12 > 0:22:14How many elements are there on this, Chris?
0:22:14 > 0:22:15How many elements?
0:22:15 > 0:22:17I stopped counted after five.
0:22:20 > 0:22:23Chris fills his macaroons with rabbit riette
0:22:23 > 0:22:26and fries his rabbit liver toasties.
0:22:26 > 0:22:27You're running around like a madman, Chris.
0:22:27 > 0:22:31I don't ever remember afternoon tea being so quite so hectic.
0:22:31 > 0:22:35I just want to check my sausage roll in the oven, guys.
0:22:35 > 0:22:37I'd give it another minute or so, chef.
0:22:37 > 0:22:38Pull it out at the last minute, yeah?
0:22:38 > 0:22:40Can I get my trolley over, please?
0:22:40 > 0:22:41Dolly trolley coming through.
0:22:41 > 0:22:44You really feeling the pressure now, Chris?
0:22:44 > 0:22:47He prepares his rabbit sausage roll.
0:22:47 > 0:22:48- Chris, Chris.- Yeah.
0:22:48 > 0:22:51Oh! Whoa, whoa, whoa, whoa, whoa!
0:22:51 > 0:22:53Thank you, guys.
0:22:53 > 0:22:56Turning his attention back to his sausage roll,
0:22:56 > 0:22:57Chris has got a problem.
0:22:57 > 0:23:01- Clock's ticking, Chris. - Yeah, OK, chef.
0:23:01 > 0:23:04I'm not happy with that. The pastry at the ends hasn't come off,
0:23:04 > 0:23:06so, if I'm not happy, I'm not going to serve it.
0:23:06 > 0:23:09Sausage roll abandoned, he starts his soup bowl
0:23:09 > 0:23:11with rabbit loin and pickled girolles
0:23:11 > 0:23:14and pours rabbit broth over his herbal teabag.
0:23:15 > 0:23:17OK. 30 seconds.
0:23:17 > 0:23:20Chris ices his carrot muffins with buttercream
0:23:20 > 0:23:22and finally serves them
0:23:22 > 0:23:25with his toasties, macaroons and mushroom vol-au-vents.
0:23:32 > 0:23:34- You made it to the finish line, Chris. Are you happy?- Yeah, well,
0:23:34 > 0:23:37I'm not happy with the sausage roll. That's why I didn't put it on,
0:23:37 > 0:23:40but, other than that, I hope the flavours are there.
0:23:40 > 0:23:43- Shall we take ours with and we'll pour it when we...- Absolutely.
0:23:43 > 0:23:45One of the challenges - to make a consomme
0:23:45 > 0:23:49that's got enough depth of flavour in a relatively short period of time.
0:23:49 > 0:23:52- Are you satisfied with the flavour? - It's quite intense, yeah.
0:23:52 > 0:23:55What do you think of the broth? Better than yours?
0:23:55 > 0:23:59Certainly more beef flavour in my broth than I get rabbit from that.
0:23:59 > 0:24:02We've got here a little vol-au-vent.
0:24:02 > 0:24:04Yeah, it's the same pastry as the sausage roll
0:24:04 > 0:24:07but it's a lot lighter, so I'm relatively happy with that.
0:24:07 > 0:24:10I think the pastry's pretty undercooked. What do you think?
0:24:10 > 0:24:12I think, if you're going to serve a vol-au-vent to the WI,
0:24:12 > 0:24:14you've got to do better than that.
0:24:14 > 0:24:18- This is what you call the liver toasty.- Yeah. It's not too livery.
0:24:20 > 0:24:22It's very garlicky.
0:24:22 > 0:24:24The muffin has definitely got sweetness in there, in the icing.
0:24:24 > 0:24:27Are you confident that it's not going to outplay the consomme?
0:24:27 > 0:24:30Maybe a little bit less of the icing on top.
0:24:33 > 0:24:34That's quite sweet.
0:24:34 > 0:24:36Do you think it's a dish that's fit for a banquet?
0:24:36 > 0:24:38I think it is. I think, if I was being brutally honest,
0:24:38 > 0:24:41I probably didn't do it the justice that it deserved.
0:24:41 > 0:24:44If I was going to score this, Danni, you know, I think it's sevens.
0:24:44 > 0:24:47I think it's a...a six.
0:24:55 > 0:24:58- All right, guys? One down, three to go.- How are you feeling?
0:24:58 > 0:25:00Obviously, having a bit of an incident in the kitchen
0:25:00 > 0:25:03- with my finger threw me off kilter a little bit.- How are you feeling?
0:25:03 > 0:25:06Yeah, I'm definitely apprehensive. We'll see.
0:25:06 > 0:25:09- I mean, he's Phil Howard. - BOTH:- Yeah, exactly.
0:25:15 > 0:25:17Hello, chefs. How's everyone feeling?
0:25:19 > 0:25:21Mixed feelings, I think.
0:25:21 > 0:25:23Ben, I'll start with you
0:25:23 > 0:25:26and your Behind Every Working Man.
0:25:26 > 0:25:28I really like the idea of the dish.
0:25:28 > 0:25:29I think you hit the brief
0:25:29 > 0:25:34and I really like the idea of using a family recipe. That was a nice touch.
0:25:34 > 0:25:35But,
0:25:35 > 0:25:39overall, the dish didn't quite have the finesse
0:25:39 > 0:25:43that you need to see to get it all the way through to the banquet.
0:25:43 > 0:25:46I felt that serving the chutney inside the pot
0:25:46 > 0:25:49meant that it was a little bit fiddly to eat.
0:25:49 > 0:25:51And the bread was a bit heavy.
0:25:52 > 0:25:56On to you, Danni, with your But, First, Tea.
0:25:56 > 0:25:58Great story on the plate.
0:25:58 > 0:26:01Really like the idea of a savoury tea.
0:26:01 > 0:26:04Your take on a traditional Northern Irish treacle bread
0:26:04 > 0:26:08was light, delicious. It was spot on.
0:26:08 > 0:26:12But, like a good cup of tea,
0:26:12 > 0:26:14consomme has to be piping hot.
0:26:14 > 0:26:20There were quite a few processes from the pan to actually consuming it
0:26:20 > 0:26:22that actually meant that, by the time I got it,
0:26:22 > 0:26:24it just wasn't hot enough to do it justice.
0:26:26 > 0:26:28I loved the bone marrow
0:26:28 > 0:26:30but I wanted more of it
0:26:30 > 0:26:34and probably in a slightly different format.
0:26:34 > 0:26:36Chris, for your Shall I Be Mother,
0:26:36 > 0:26:38with rabbit broth,
0:26:38 > 0:26:39mushroom vol-au-vent,
0:26:39 > 0:26:42savoury mushroom liver toasty
0:26:42 > 0:26:43and no sausage roll...
0:26:46 > 0:26:47I enjoyed eating the dish.
0:26:47 > 0:26:49I thought the liver toasty was outstanding.
0:26:49 > 0:26:52I thought the consomme was absolutely spot on.
0:26:52 > 0:26:55Very clear flavour of rabbit.
0:26:55 > 0:26:58And I think you nailed the brief to a T.
0:26:58 > 0:27:01But...
0:27:01 > 0:27:05the sheer sweetness of the icing and the quantity of it on the muffin
0:27:05 > 0:27:07was too severe for the dish.
0:27:07 > 0:27:10The mushroom vol-au-vent lacked a bit of seasoning
0:27:10 > 0:27:12and, obviously, there's no hiding from the fact
0:27:12 > 0:27:15that there was one component missing from the overall dish.
0:27:15 > 0:27:17Because you've given yourself so much to do,
0:27:17 > 0:27:20you didn't actually manage to execute anything
0:27:20 > 0:27:23quite as well as you could have done.
0:27:26 > 0:27:28So, to the scores.
0:27:28 > 0:27:29Ben...
0:27:33 > 0:27:35..I'm going to give you six points.
0:27:35 > 0:27:40I felt the dish was just, overall, a bit simple for a banquet.
0:27:41 > 0:27:43Danni...
0:27:44 > 0:27:47..I'm going to give you six points, too.
0:27:47 > 0:27:50I was somehow hoping for a little bit more from the dish
0:27:50 > 0:27:54and from you given the brief I'd had at the start of the day.
0:27:54 > 0:27:55And Chris...
0:27:58 > 0:28:00..seven points.
0:28:00 > 0:28:04I think, had you got the dish right, including the sausage roll,
0:28:04 > 0:28:07it would have definitely been an eight.
0:28:07 > 0:28:08ALL: Thank you, Chef.
0:28:08 > 0:28:10Well done, chef. Thank you, chef.
0:28:10 > 0:28:12Slightly disappointed with my starter.
0:28:12 > 0:28:15- I gave yours an eight/nine. - Did you?- Seriously!
0:28:15 > 0:28:17Mixed feelings. Not really happy
0:28:17 > 0:28:19but, you know, plenty of time to claw it back.
0:28:19 > 0:28:21I'd rather be one point ahead than one point behind
0:28:21 > 0:28:23but I know that one point is nothing.
0:28:23 > 0:28:25There's all to play for.