0:00:04 > 0:00:07This week, three of Northern Ireland's best chefs.
0:00:07 > 0:00:10Returning regional champion Chris McGowan...
0:00:10 > 0:00:13Every day is a day at school, yeah?
0:00:13 > 0:00:14..rising star Danni Barry...
0:00:14 > 0:00:17Keep watching, Chris. You'll learn more.
0:00:17 > 0:00:20..and ambitious newcomer Ben Arnold...
0:00:20 > 0:00:22I've got to do it. I've got to pull it off.
0:00:22 > 0:00:26..are all battling to get their dishes to a banquet
0:00:26 > 0:00:29celebrating 100 years of the Women's Institute
0:00:29 > 0:00:32at London's historic Draper's Hall.
0:00:34 > 0:00:38Yesterday's fish course saw Chris triumph again...
0:00:38 > 0:00:39Well done.
0:00:39 > 0:00:42..but Danni failed to impress...
0:00:42 > 0:00:44I still don't feel you're pushing yourself.
0:00:44 > 0:00:47..and it all ended in disaster for Ben.
0:00:47 > 0:00:49Your timing is way out, Ben.
0:00:49 > 0:00:51Yeah, I know, Chef. Apologies.
0:00:51 > 0:00:52- Yeah...- BLEEP.
0:00:52 > 0:00:54You forgot not one, but two elements
0:00:54 > 0:00:57and for a professional chef, that is unacceptable.
0:00:57 > 0:01:02In today's main course, Ben is determined to fight back.
0:01:02 > 0:01:04- Are you gunning for a ten on this one?- Yeah, I am.
0:01:04 > 0:01:09But last year's regional champion is intent on staying in front.
0:01:09 > 0:01:11Trust me, you're going to get every ounce of me today, mate.
0:01:24 > 0:01:27This year the chefs are celebrating the centenary
0:01:27 > 0:01:29of the Women's Institute
0:01:29 > 0:01:31and paying tribute to the women
0:01:31 > 0:01:33who've helped make British food great.
0:01:35 > 0:01:37They've been inspired by local groups...
0:01:37 > 0:01:40- Am I underdressed?- Not at all.- No?
0:01:40 > 0:01:42..and the women in their own families...
0:01:42 > 0:01:44- Grandma.- Good to see you. - Hello, lovely.
0:01:44 > 0:01:47..to reinvent classic home-cooked dishes.
0:01:47 > 0:01:48It's delicious.
0:01:51 > 0:01:54Judging the chefs is a two Michelin-starred holder
0:01:54 > 0:01:56and former banquet winner, Phil Howard,
0:01:56 > 0:01:59who has high expectations.
0:01:59 > 0:02:01Exciting day, the main course, today.
0:02:01 > 0:02:03They've all demonstrated that they've got huge potential,
0:02:03 > 0:02:05but I really want to see a nine or a ten.
0:02:05 > 0:02:07I want to see some great cookery.
0:02:09 > 0:02:11- How are you feeling, Ben? - I slipped up yesterday.
0:02:11 > 0:02:13I've got to come back in here, knock you off your post,
0:02:13 > 0:02:16knock you off your pedestal and, you know, get back on top.
0:02:16 > 0:02:19You're not going to leave anything off your dish today?
0:02:19 > 0:02:21No, Chris. You know what? Let's let the food do the talking.
0:02:21 > 0:02:24I just want to keep myself in front. What about you?
0:02:24 > 0:02:25I'm not going to let you catch me, Ben.
0:02:25 > 0:02:27I'm definitely going to try and catch up with you.
0:02:27 > 0:02:30Yeah, hopefully, the piggy in the middle ends up on top.
0:02:31 > 0:02:34Up first is ambitious newcomer Ben Arnold
0:02:34 > 0:02:37who's in last place with 11 points.
0:02:37 > 0:02:39His starter failed to impress Phil
0:02:39 > 0:02:41and yesterday, he scored just five
0:02:41 > 0:02:44for an unfinished fish course delivered late to the pass.
0:02:46 > 0:02:49Feel a bit down about my score, a bit deflated.
0:02:49 > 0:02:53You know, I've got it all to do today. I've got to come back.
0:02:53 > 0:02:55Fighting fit, cook the best, come out on top.
0:02:57 > 0:03:00- Morning, Ben.- Morning, Chef. - Goodnight's sleep?
0:03:00 > 0:03:04Yeah, feeling rested, you know? Yesterday was...not...
0:03:04 > 0:03:07- not my finest moment.- But that's history. That's yesterday.
0:03:07 > 0:03:09Today's a fresh start. Let's have the name of your dish.
0:03:09 > 0:03:12- Lamb Revolution. - Tell me all about it. Let's go.
0:03:12 > 0:03:16OK, so the WI were all about encompassing everybody.
0:03:16 > 0:03:18Wasn't just about the upper class, you know?
0:03:18 > 0:03:19It was top, middle and bottom.
0:03:19 > 0:03:21So, I'm trying to bring that together
0:03:21 > 0:03:23using three different elements of lamb.
0:03:23 > 0:03:27Rack of lamb, I'm going to render the fat down, roast it,
0:03:27 > 0:03:28rest it, nice and pink.
0:03:28 > 0:03:31- Plain and simple. - Plain and simple. Yeah.
0:03:31 > 0:03:33I've also got this beautiful lamb shoulder,
0:03:33 > 0:03:35so I'm going to make a mid-weight pie.
0:03:35 > 0:03:38You know, like a classic shepherd's pie.
0:03:38 > 0:03:39Last but not least.
0:03:39 > 0:03:42- Lamb sweetbreads, a real crispy sweetbread.- OK.
0:03:42 > 0:03:44So, there's your three cuts of lamb.
0:03:44 > 0:03:48- Go through the rest of it. - OK, so, port, Madeira, and red wine.
0:03:48 > 0:03:52I'm going to make a reduction of this, finish with red currant jelly.
0:03:52 > 0:03:55That's going to form the basis of my sauce.
0:03:55 > 0:03:57The one thing you haven't mentioned here is this little tub there,
0:03:57 > 0:04:00which has got a rogue ingredient from my perspective.
0:04:00 > 0:04:05OK, so with the cardamom, I'm going to make a carrot and cardamom puree.
0:04:05 > 0:04:08- It works for me. Let's see if it works for you.- Good luck.- Thank you.
0:04:10 > 0:04:11So, Ben's dish, Lamb Revolution.
0:04:11 > 0:04:14Ben is clearly staying very true to the roots of WI
0:04:14 > 0:04:16with good, honest home-cooking,
0:04:16 > 0:04:17but for it to work in this context,
0:04:17 > 0:04:20he's obviously really got to deliver as a chef
0:04:20 > 0:04:22with quality finish and great flavour.
0:04:24 > 0:04:28Next up rising star Danni Barry who's two points ahead of Ben.
0:04:28 > 0:04:32Her menu celebrates the activities and causes of the WI,
0:04:32 > 0:04:36but so far she has produced underwhelming dishes.
0:04:36 > 0:04:38Phil said I really need to push myself,
0:04:38 > 0:04:40so that's what I'm going to come and do with my main course.
0:04:40 > 0:04:42I've definitely got eyes on Chris.
0:04:42 > 0:04:44He's confident now and strong,
0:04:44 > 0:04:47so yeah, absolutely, he's the one to watch.
0:04:49 > 0:04:50- Morning, Chef. - That's a busy-looking box.
0:04:50 > 0:04:52Yeah, I'm going all out today, Chef.
0:04:52 > 0:04:54OK. Tell me about it. What's the dish called?
0:04:54 > 0:04:55This is Win A Pig.
0:04:55 > 0:05:00- OK, inspiration behind it? - WI competitions at county fairs.
0:05:00 > 0:05:01There was one held
0:05:01 > 0:05:03for the Northern Ireland Golden Jubilee celebrations
0:05:03 > 0:05:05in Northern Ireland.
0:05:05 > 0:05:07They got the chance to enter
0:05:07 > 0:05:09the recipes in a competition
0:05:09 > 0:05:11and they won a pig for the freezer?
0:05:11 > 0:05:13So tell us all about your pork, then.
0:05:13 > 0:05:15My dish is pork Wellington,
0:05:15 > 0:05:18so I've got a nice tenderloin of pork here.
0:05:18 > 0:05:22I'm going to stuff that with my own home-made black pudding.
0:05:22 > 0:05:23For the black pudding,
0:05:23 > 0:05:24I have dried pig's blood,
0:05:24 > 0:05:26some nice fresh suet,
0:05:26 > 0:05:28got some apples going in there.
0:05:28 > 0:05:30Then to season the black pudding,
0:05:30 > 0:05:31I've got some ground mace
0:05:31 > 0:05:32and cayenne pepper.
0:05:32 > 0:05:35Just a little bit of spice to add, you know,
0:05:35 > 0:05:36a new flavour to black pudding.
0:05:36 > 0:05:39- Give it a bit of lift. - Yeah, really lift it, yeah.- OK.
0:05:39 > 0:05:41- Be gentle with me. I've got a delicate, little palate.- Oh...
0:05:41 > 0:05:43I'll put the black pudding through the middle
0:05:43 > 0:05:45and then I'll wrap the pork in some ham.
0:05:45 > 0:05:46OK.
0:05:46 > 0:05:48Also I've got some pork cheeks,
0:05:48 > 0:05:52so I'm going to braise these in the pressure cooker with my sauce
0:05:52 > 0:05:55and then glaze them down and serve them underneath the mashed potato.
0:05:55 > 0:05:56So, that's a sharing dish?
0:05:56 > 0:05:59Yes, it's going to be one Wellington between two people.
0:05:59 > 0:06:03A Wellington can be a majestic dish with great impact.
0:06:03 > 0:06:06You've got to make sure that you can get that box of ingredients
0:06:06 > 0:06:09into a real...a real showstopper of a main course.
0:06:10 > 0:06:13Danni's Win A Pig, if she gets everything absolutely right,
0:06:13 > 0:06:16it has got potential to be delicious,
0:06:16 > 0:06:19but pork fillet is an unforgiving lean meat
0:06:19 > 0:06:22and she is interfering with it already by stuffing it.
0:06:22 > 0:06:25And if she overcooks it at all, it'll be dry
0:06:25 > 0:06:27and it'll be hard work to eat.
0:06:29 > 0:06:33Last up is returning Northern Irish champion Chris McGowan.
0:06:33 > 0:06:35Although he is in the lead on 15 points,
0:06:35 > 0:06:38his nostalgic dishes have been criticised by Phil
0:06:38 > 0:06:42for lacking finesse in their final execution.
0:06:42 > 0:06:45My main risk on the main course is it's only a pie,
0:06:45 > 0:06:49so it's, kind of, making sure that's elevated to banquet level.
0:06:49 > 0:06:51Really determined. Wanting to stay ahead.
0:06:51 > 0:06:54I can give myself a buffer going into the dessert.
0:06:55 > 0:06:59- Morning, chef.- Morning, morning. - Yeah.- You good?- Yeah, good, good.
0:06:59 > 0:07:02- Good.- Good.- OK, Chris, come on, let's have the name of the dish.
0:07:02 > 0:07:05- Pie-oneers And Pickles. - Pie and ears? Or pie on ears?
0:07:05 > 0:07:08Pie-oneers, as in they were pioneers of the time.
0:07:08 > 0:07:11- Oh, I see. OK.- So, play on words. - Tongues and kidneys...
0:07:11 > 0:07:13- Ears would have been unfitting in there.- Yeah, yeah, yeah.
0:07:13 > 0:07:16- Everything but that. Yeah. - OK, and the inspiration behind it?
0:07:16 > 0:07:18The humble pie, really.
0:07:18 > 0:07:20The WI were pioneers of their time.
0:07:20 > 0:07:22You know, a real movement of force to be reckoned with.
0:07:22 > 0:07:24That's where the inspiration came from.
0:07:24 > 0:07:26Great stuff. OK, tell me all about it.
0:07:26 > 0:07:29I'm making a tongue and cheek pie.
0:07:29 > 0:07:31So, we have some fantastic cheeks.
0:07:31 > 0:07:34We have some lovely tongue.
0:07:34 > 0:07:38- Has that been brined or is that...? - Yeah, this has been brined, yeah.
0:07:38 > 0:07:40And some kidney, which will go into the sauce
0:07:40 > 0:07:44and then being Irish, potatoes.
0:07:44 > 0:07:45So, I'm going to make a champ,
0:07:45 > 0:07:48but I'm going to bake the champ.
0:07:48 > 0:07:49I can see the contents of the pie.
0:07:49 > 0:07:51What kind of a pastry are we going to... be using?
0:07:51 > 0:07:53So, I'm going to make a puff pastry for this.
0:07:53 > 0:07:55OK. Where's the pickles?
0:07:55 > 0:07:57Yeah, pickles are...
0:07:57 > 0:07:58pickles are here.
0:07:58 > 0:08:01Only you, only you. One box is clearly not enough.
0:08:01 > 0:08:04So, I'm doing three chutneys and relishes.
0:08:04 > 0:08:06- Just the three(?)- Just three.
0:08:06 > 0:08:08Just three cos, you know, I'd like you to judge them.
0:08:08 > 0:08:11It's a pastime of the WI that they get a lot of pleasure out of.
0:08:11 > 0:08:13So, let's hear about them.
0:08:13 > 0:08:15The first one is a ladies' relish.
0:08:15 > 0:08:18Sweet-and-sour, but not to aggressive.
0:08:18 > 0:08:20And then I'm going to move onto a, kind of, piccalilli.
0:08:20 > 0:08:23I love piccalilli, but it is one of those things that varies enormously.
0:08:23 > 0:08:26So, yeah, looking forward to seeing your take on piccalilli.
0:08:26 > 0:08:29Yeah, and then I'm going to make a, kind of, pickled red cabbage,
0:08:29 > 0:08:33but finish it with horseradish. Horseradish and beef is fantastic.
0:08:33 > 0:08:35Yeah, sounds to me right quite a brave dish.
0:08:36 > 0:08:39I love the sound of Chris's dish - Pie-oneers And Pickles.
0:08:39 > 0:08:42He is firing on all cylinders. He is a brave man.
0:08:42 > 0:08:44There's a huge amount that could go wrong,
0:08:44 > 0:08:46but if he gets it all right, it could be magnificent.
0:08:50 > 0:08:53It's the crucial halfway point in the competition.
0:08:53 > 0:08:55And as cooking gets underway,
0:08:55 > 0:08:59it's clear the returning champion is going all out to win.
0:09:00 > 0:09:03So, Chris, you are coming at us with both barrels today
0:09:03 > 0:09:04or both boxes, anyway?
0:09:04 > 0:09:06Is it wise to be doing so much, Chris?
0:09:06 > 0:09:08When I decided to do the pie, I just...
0:09:08 > 0:09:10I knew I'd have to do pickles.
0:09:10 > 0:09:11We're here to push ourselves
0:09:11 > 0:09:14and trust me, you're going to get every ounce of me today, mate.
0:09:14 > 0:09:15I bet I will.
0:09:17 > 0:09:21Chris's main course almost made it to the banquet last year,
0:09:21 > 0:09:22so the pressure is on today.
0:09:24 > 0:09:27He works on the puff pastry for his ox tongue-in-cheek pie
0:09:27 > 0:09:31before moving onto his three types of pickle.
0:09:31 > 0:09:33I could try and keep myself here, just a couple of bits here.
0:09:33 > 0:09:36- OK to get on the ends. I don't want to...- Yeah, no, no.- I know.
0:09:37 > 0:09:41The returning contender feels that he owns the kitchen.
0:09:41 > 0:09:43Being a woman, I can just cope.
0:09:43 > 0:09:45WI-inspired. I'll just crack on.
0:09:47 > 0:09:49- Hi, Chris. Are pickles sitting?- Yeah.
0:09:49 > 0:09:51The ladies' relish is over there,
0:09:51 > 0:09:53the piccalilli is on here and then the red cabbage.
0:09:53 > 0:09:54A couple of things in the starter
0:09:54 > 0:09:57- that just weren't quite polished enough, refined enough.- Yeah.
0:09:57 > 0:10:00- I hope we're not going to get the same thing today.- I hope not.
0:10:00 > 0:10:01It grated me, but I want to push myself.
0:10:01 > 0:10:03I want to deliver it, you know?
0:10:03 > 0:10:05I understand that, but to win, it's got to be perfect.
0:10:05 > 0:10:08Yeah, no, I appreciate that, yeah. Absolutely. Yeah.
0:10:08 > 0:10:11I just don't think he's given himself the time to be able
0:10:11 > 0:10:14to focus on anything to produce the refined plate of food that I want.
0:10:14 > 0:10:18And the piccalilli is just a pan of rough chopped vegetables.
0:10:18 > 0:10:22There are pieces of cauliflower and they're the size of golf balls.
0:10:22 > 0:10:24After his disastrous fish course,
0:10:24 > 0:10:27it's also essential that Ben impresses Phil today.
0:10:27 > 0:10:29I've got to come from behind. I've got to...
0:10:29 > 0:10:33I've got to come out on top, you know? Simple as that.
0:10:34 > 0:10:38Ben is hoping to jump from last place with today's main course
0:10:38 > 0:10:40using three cuts of lamb.
0:10:40 > 0:10:43He is working on the stock for his lamb sauce.
0:10:43 > 0:10:47Three elements of lamb, you know, loin, shoulder, offal.
0:10:47 > 0:10:51I'm trying to encompass lamb to fit all budgets. Lamb Revolution.
0:10:51 > 0:10:55Chris, you have kidneys. I have sweetbreads, you have black pudding.
0:10:55 > 0:10:58There's an awful lot of offal, yeah?
0:10:58 > 0:11:01We should see how long we can go with offal jokes.
0:11:01 > 0:11:02I reckon an 'offal'-ly long time.
0:11:02 > 0:11:04An 'offal'-ly long time. There you go. Ba-boom!
0:11:06 > 0:11:08After a slow start to the week,
0:11:08 > 0:11:11second-place Danni is also under pressure to excel today.
0:11:11 > 0:11:13Chris has been on top now for two days.
0:11:13 > 0:11:15If anybody is going to take the lead from Chris today,
0:11:15 > 0:11:18I want that to be me.
0:11:18 > 0:11:20Hoping to outshine her rivals,
0:11:20 > 0:11:23Danni's main course involves braising pig cheeks in a sauce made
0:11:23 > 0:11:25from a Northern Irish honey mead.
0:11:26 > 0:11:31And making her own black pudding stuffing for her pork Wellington.
0:11:31 > 0:11:34I made my own black pudding last year that went down really well.
0:11:34 > 0:11:37- Mine's going be better than yours, anyway.- Tom Kerridge said
0:11:37 > 0:11:41- it was the best he had ever tasted. - Oh, right, OK. Oh!- Yeah.
0:11:41 > 0:11:43Phil said he wants me to push myself, so today, I'm really,
0:11:43 > 0:11:45like, I'm giving it everything.
0:11:48 > 0:11:52Danni's main course is inspired by a recipe she found
0:11:52 > 0:11:54in an old Women's Institute cook book
0:11:54 > 0:11:56while researching this year's brief.
0:11:56 > 0:11:59I came across this competition that was held to celebrate
0:11:59 > 0:12:02the Golden Jubilee of the Northern Irish Women's Institute.
0:12:02 > 0:12:04It was called Win A Pig,
0:12:04 > 0:12:06so I decided that I'll go with pork.
0:12:06 > 0:12:08You know, they have high standards and particularly
0:12:08 > 0:12:11when it comes to their competitions, so it's just really good.
0:12:11 > 0:12:15It's that competitive aspect that we are bringing into this competition.
0:12:16 > 0:12:19After some digging, Danni has tracked down Maura Ellis
0:12:19 > 0:12:23who wrote that winning recipe and hopes to get her seal of approval.
0:12:23 > 0:12:26I have a photograph from the competition.
0:12:26 > 0:12:29- Is this from the actual day? - That's from the actual day.
0:12:29 > 0:12:32I even have a letter from HQ, headquarters,
0:12:32 > 0:12:35here congratulating me.
0:12:35 > 0:12:38I won a porker pig. And the second person, half a pig.
0:12:38 > 0:12:41And I just can't remember what the third person got.
0:12:41 > 0:12:42The leg of a pig.
0:12:42 > 0:12:44- THEY CHUCKLE - Probably.
0:12:44 > 0:12:46- You must have been very proud.- Yes.
0:12:46 > 0:12:48Anyone enjoys winning.
0:12:48 > 0:12:49Yes. Yeah, I know.
0:12:50 > 0:12:54Hoping for her own victory and some expert advice from Maura,
0:12:54 > 0:12:58Danni rustled up a taster of the pork element of her main course.
0:12:58 > 0:13:01Well, you eat with your eyes. It looks good.
0:13:01 > 0:13:03Your recipe was the starting point for this dish,
0:13:03 > 0:13:06so I've just tried to use some modern techniques
0:13:06 > 0:13:10and made it, you know, obviously, fit for a banquet.
0:13:10 > 0:13:11Very good.
0:13:11 > 0:13:13THEY CHUCKLE
0:13:13 > 0:13:16I'll be competing against two others, two male chefs,
0:13:16 > 0:13:18- so I have to...- Ooh, interesting.
0:13:18 > 0:13:20..I have to represent the women of Northern Ireland.
0:13:20 > 0:13:24I think the most important thing is to keep calm.
0:13:24 > 0:13:26Your preparation is very, very important
0:13:26 > 0:13:29and of course, keep your eye on the clock.
0:13:29 > 0:13:30Good advice.
0:13:34 > 0:13:38Aiming for a top score for her Win A Pig pork Wellington,
0:13:38 > 0:13:40Danni prepares the blanched cabbage
0:13:40 > 0:13:43to wrap around her black pudding stuffing using a technique
0:13:43 > 0:13:45that has caught Chris's eyes.
0:13:45 > 0:13:47What are you using the pasta machine for, then?
0:13:47 > 0:13:50To make a Wellington, you want to keep your pastry nice and dry,
0:13:50 > 0:13:51so I roll it through a pasta machine.
0:13:51 > 0:13:54- It takes all the water out. - I haven't seen that before.
0:13:54 > 0:13:56- Mental note to self. - Oh, keep watching, Chris.
0:13:56 > 0:13:58- You'll learn more. - Every day is a day at school, yeah?
0:13:59 > 0:14:02Danni wraps her black pudding in the cabbage
0:14:02 > 0:14:05and stuffs her pork loin before rolling in ham.
0:14:06 > 0:14:10Unlike Chris who has made his own pastry, Danni is using ready-made.
0:14:11 > 0:14:14But there is a problem.
0:14:14 > 0:14:16Danni put her pastry in the bin a couple of times today.
0:14:16 > 0:14:19What's going on there? Is it too hot for her in here?
0:14:19 > 0:14:21You know, if she can't take the heat, get out of the kitchen.
0:14:21 > 0:14:24- Ben Arnold, when you get home. - THEY LAUGH
0:14:26 > 0:14:27How are we looking?
0:14:27 > 0:14:29Yeah, not too bad. I just...
0:14:29 > 0:14:31It's really, really hot in the kitchen,
0:14:31 > 0:14:33so I'm struggling with the puff pastry at the minute.
0:14:33 > 0:14:35Confident there's enough time to cook the pastry
0:14:35 > 0:14:37without overcooking the pork?
0:14:37 > 0:14:40Yeah, that's why I latticed the pastry, so that it's really thin.
0:14:40 > 0:14:41There's not loads of pastry on there,
0:14:41 > 0:14:44but there's still enough to get a really nice finish and texture
0:14:44 > 0:14:47- whenever you cut it and eat it. - OK.
0:14:47 > 0:14:49Danni is struggling a bit with her pastry.
0:14:49 > 0:14:51But I can't see the love going into her dish.
0:14:51 > 0:14:56The WI is all about home-cooking and passion and I just don't feel it.
0:14:56 > 0:15:00I'm not convinced it's quite going to deliver what I hoped it was.
0:15:00 > 0:15:01With plating up fast approaching,
0:15:01 > 0:15:05Ben is concentrating on his carrot and cardamom puree...
0:15:07 > 0:15:11..taking his eye off of his lamb sauce - a key element of his dish.
0:15:11 > 0:15:12What's happened, Ben?
0:15:12 > 0:15:15- What happened with the sauce? - My sauce has slightly over reduced.
0:15:15 > 0:15:17After yesterday's fish course disaster,
0:15:17 > 0:15:20Ben can't afford any mistakes today.
0:15:21 > 0:15:23Feeling the pressure now, Ben?
0:15:23 > 0:15:26Ha, I've got to make a sauce from scratch.
0:15:26 > 0:15:28Something that has taken him a lot of time -
0:15:28 > 0:15:31reduced bones, stock, getting flavour, depth into that
0:15:31 > 0:15:33and now he's going to have to recreate that
0:15:33 > 0:15:36in a fraction of the time. So, that's a big ask.
0:15:37 > 0:15:41With the clock ticking, both Danni and Chris need to get
0:15:41 > 0:15:44their pastry centrepieces into the oven.
0:15:44 > 0:15:45Is this on roast?
0:15:47 > 0:15:50- Is it at 180? - It's at 190, Chris.- 190, OK.
0:15:50 > 0:15:53- So, I can get in there after you, yeah?- Yeah, yeah. After.
0:15:55 > 0:15:57With a new batch of sauce on the heat,
0:15:57 > 0:16:01Ben works on the lamb shoulder ragout for his shepherd's pie.
0:16:01 > 0:16:05This is obviously one of those things that every single woman
0:16:05 > 0:16:08- in the WI is going to have a big opinion on.- Yeah, everyone's going
0:16:08 > 0:16:10to have their own personal version, you know?
0:16:14 > 0:16:16That's got the Worcester and the brown sauce to the levels
0:16:16 > 0:16:19- that you want?- Yeah, I just want that very subtle hint, you know?
0:16:19 > 0:16:22I don't want it to overpower.
0:16:22 > 0:16:23- OK. Thank you.- Thank you.
0:16:24 > 0:16:28I'm confident that the WI will not criticise my shepherd's pie
0:16:28 > 0:16:29because it rocks.
0:16:30 > 0:16:34Danni is also more determined than ever to impress Phil.
0:16:34 > 0:16:36She is first to the pass today with her take
0:16:36 > 0:16:40on an old WI competition-winning recipe.
0:16:40 > 0:16:43- Any worries, Danni? Any concerns? - The big worry is the pork.- Yeah.
0:16:43 > 0:16:46I mean, it's the centre of the dish. Just got to get it right.
0:16:47 > 0:16:51Danni brings her pork Wellington out of the oven to rest.
0:16:51 > 0:16:54- Have you a spare one in case it's under?- No.- No.
0:16:54 > 0:16:57Don't have a spare 20 minutes, either.
0:16:57 > 0:17:00She fills flasks with mead sauce
0:17:00 > 0:17:04and starts her special serving tins with mashed potato
0:17:04 > 0:17:06followed by mead-braised pig cheeks.
0:17:06 > 0:17:12Next cavolo nero, baby turnips, carrots and parsnips
0:17:12 > 0:17:14and finally a slice of pork Wellington.
0:17:17 > 0:17:20- Is this dish going to win you a pig? - Hope it wins a place at the banquet.
0:17:20 > 0:17:22- You want to bring the plate, Danni?- Yes.
0:17:26 > 0:17:28Is that how you were expecting it to be?
0:17:28 > 0:17:30It's all come together today.
0:17:30 > 0:17:33I've cooked how I wanted to, you know? I'm happy with everything.
0:17:34 > 0:17:36Could try the Wellington, I suppose.
0:17:36 > 0:17:38The cooking of it looks OK, doesn't it?
0:17:41 > 0:17:44Ah, I think the pork is just about...bang on.
0:17:44 > 0:17:46It's so key with the cheek that it's got the time to cook,
0:17:46 > 0:17:49so that it's tender. Has the pressure cooker worked its magic?
0:17:49 > 0:17:51Yeah, I'm happy with that.
0:17:51 > 0:17:55- That's cooked to perfection.- Yeah, beautiful as cheeks should be.- Yeah.
0:17:56 > 0:17:59You happy with the ratio of the cooking of the pastry to the meat?
0:17:59 > 0:18:01Yeah, I am. I think I've got a nice...a nice colour on the pastry
0:18:01 > 0:18:04and I think it's... Yeah, I'm happy.
0:18:04 > 0:18:06I think you should really make your own pastry.
0:18:06 > 0:18:09- Yeah, I mean, WI are champions of home-cooking.- Baking your own pies.
0:18:09 > 0:18:11Give yourself a score out of ten.
0:18:11 > 0:18:13I'm really happy with what I put up today,
0:18:13 > 0:18:16- so yeah, I think it's an eight or nine.- OK.
0:18:16 > 0:18:17I give it a strong seven.
0:18:17 > 0:18:19Yeah, so would I. It's been well executed.
0:18:21 > 0:18:24- How did it go?- Yeah, I mean, I'm glad that's over with.
0:18:24 > 0:18:28- Yeah, I'm...happier today, so... - Yeah.- I just have to wait and see.
0:18:28 > 0:18:30You can't tell. It's poker-face Phil.
0:18:32 > 0:18:35Reigning Northern Irish champion Chris is next to plate up
0:18:35 > 0:18:38with his dish Pie-oneers And Pickles.
0:18:38 > 0:18:40But Chris, you are going to manage
0:18:40 > 0:18:42to juggle your 25 different components?
0:18:42 > 0:18:45Listen, chef, you've got to be in it to win it, you know what I mean?
0:18:45 > 0:18:48And I am definitely giving it all today.
0:18:48 > 0:18:51Chris plates his ox tongue and cheek pie...
0:18:53 > 0:18:57..fills pots with buttered kale and honey-roasted root vegetables.
0:18:58 > 0:19:02Next, his baked champ and a kidney sauce.
0:19:02 > 0:19:05Finally, Chris spoons his piccalilli, ladies' relish
0:19:05 > 0:19:08and pioneers pickles into jars.
0:19:09 > 0:19:12And they're ready to be judged with special WI-inspired rosettes.
0:19:15 > 0:19:18Is that a pie fit for the queens of the WI?
0:19:18 > 0:19:20I think it's what they are used to
0:19:20 > 0:19:23and I hope they see the craft that's gone into it.
0:19:23 > 0:19:25Danni, Ben, feeling threatened?
0:19:25 > 0:19:27Yeah. It looks good. Let's see how it tastes.
0:19:35 > 0:19:37Is that how you wanted it?
0:19:37 > 0:19:39Yeah, I think so. It's obviously very meaty.
0:19:39 > 0:19:42I think it is packed full of flavour with the cheek and the tongue.
0:19:45 > 0:19:48Really beefy. The sauce is really rich.
0:19:48 > 0:19:50Very rich, yeah.
0:19:50 > 0:19:53You made three pickles. Does that work well on the plate?
0:19:53 > 0:19:55I think so, Chef. They don't necessarily have to...
0:19:55 > 0:19:58all have three, but I wanted to give them an option that then
0:19:58 > 0:20:01they could discuss at the table and then judge them accordingly.
0:20:02 > 0:20:06I think the members of the WI will enjoy judging the chutneys
0:20:06 > 0:20:08and passing them round. For chefs, as a dish,
0:20:08 > 0:20:09we might not think it works.
0:20:09 > 0:20:11- So this one is the ladies' relish. - Yeah.
0:20:11 > 0:20:14I, kind of, wanted to take... a take on gentlemen's relish,
0:20:14 > 0:20:16but a little bit more refined and be not as pungent.
0:20:18 > 0:20:20Hoo! It's hot. Mustard seed, chilli.
0:20:20 > 0:20:22Spicy ladies' relish.
0:20:22 > 0:20:24- Are you feeling like a lady after eating that?- No!
0:20:24 > 0:20:27And good old piccalilli. You happy with the vinegar content in there?
0:20:27 > 0:20:31I am, yeah. I am, Chef. I don't think it's too sharp.
0:20:31 > 0:20:33HE COUGHS
0:20:33 > 0:20:35Oh, what was that you got there?
0:20:35 > 0:20:37Just a lot of vinegar.
0:20:37 > 0:20:39Chris, what would you score this dish out of ten?
0:20:39 > 0:20:41- For effort, ten. - THEY CHUCKLE
0:20:41 > 0:20:46But realistically, I'd love, again, a seven or eight.
0:20:47 > 0:20:49I would give it a strong seven.
0:20:51 > 0:20:53- How are you feeling? - Relieved to get out of the way.
0:20:53 > 0:20:55The pie looked awesome, tasted amazing.
0:20:55 > 0:20:57- Yeah, it was very good, Chris. - CHRIS:- Yeah?
0:20:57 > 0:20:59Is it what Phil thinks, though?
0:21:00 > 0:21:04Last to plate up is Ben with his Lamb Revolution.
0:21:04 > 0:21:07Yesterday, he misjudged his cooking time
0:21:07 > 0:21:09and forgot key elements of the dish.
0:21:09 > 0:21:11Mistakes he can't afford to make again.
0:21:12 > 0:21:15But he has already had a setback.
0:21:15 > 0:21:18His second batch of lamb sauce isn't quite ready.
0:21:19 > 0:21:21- I need it to boil like- BLEEP.
0:21:23 > 0:21:26Ben dips his sweetbreads in an egg and mustard mixture,
0:21:26 > 0:21:31tosses them in parsley breadcrumbs before deep frying.
0:21:31 > 0:21:34He slices his lamb rack into cutlets
0:21:34 > 0:21:37and pipes home-made mint jelly into jars.
0:21:37 > 0:21:40- You going to be on time, then, Ben? - Yes, Danni, I am.
0:21:42 > 0:21:45Ben starts his plate with carrot and cardamom puree
0:21:45 > 0:21:49followed by rainbow chard and heritage carrots.
0:21:49 > 0:21:51- Are you gunning for a ten on this one?- Yeah, I am.
0:21:51 > 0:21:55You know, I've got to...I've got to do it. I've got to pull it off.
0:21:55 > 0:21:59Finally, Ben drizzles his dish with his rescued lamb sauce.
0:21:59 > 0:22:02- Ben, now is your time, yeah? - Yeah, no problem.
0:22:02 > 0:22:05His shepherd's pies are served on boards featuring
0:22:05 > 0:22:08the WI of Northern Ireland's anthem.
0:22:13 > 0:22:16- Are we complete, Ben?- Yes, Chef. - Let's go and try it.
0:22:20 > 0:22:22Just quickly explain to me the presentation,
0:22:22 > 0:22:24the relevance of this in relation to the main plate.
0:22:24 > 0:22:28OK, so the Country Woman's Song is sung by every WI
0:22:28 > 0:22:32at the start of their morning or afternoon meetings.
0:22:32 > 0:22:34This is the way it's made. You know, he has
0:22:34 > 0:22:37the Women's Institute of Northern Ireland,
0:22:37 > 0:22:38their song instead of Jerusalem.
0:22:38 > 0:22:41- Don't ask me to sing it. - THEY LAUGH
0:22:41 > 0:22:43So, here we have got the rack of lamb.
0:22:43 > 0:22:45It should be supremely tender.
0:22:48 > 0:22:51- Is it?- I think it is tender.
0:22:53 > 0:22:56- It is great lamb.- It is great lamb, isn't it?- Yeah.
0:22:56 > 0:22:58Sweetbreads, do they work for you?
0:22:58 > 0:23:02Yeah, it brings another texture to the dish. A little bit of crunch.
0:23:02 > 0:23:04- The sweetbread is really good. - It is soft, it is creamy.
0:23:04 > 0:23:06It is... Yeah.
0:23:06 > 0:23:08The carrot puree has got cardamom in it to the right level?
0:23:08 > 0:23:12Yeah, I wanted a subtle flavour, not an overriding, dominant...
0:23:12 > 0:23:14And I think I have achieved that.
0:23:16 > 0:23:19- Yeah, I think that it's delicious. - Yeah, that is lovely.
0:23:19 > 0:23:24That is my port, red wine and Madeira reduction.
0:23:24 > 0:23:26He struggled with his first sauce, he over reduced it.
0:23:26 > 0:23:29So this is obviously the second one.
0:23:29 > 0:23:31Do you think he got enough flavour in the time he had?
0:23:31 > 0:23:32There is a lot of flavour there.
0:23:32 > 0:23:35I'm not sure that it is a predominantly lamb flavour.
0:23:36 > 0:23:39Shepherd's pie, is this your family recipe?
0:23:39 > 0:23:41This is a shepherd's pie as I remember it.
0:23:41 > 0:23:43I just elevated it by using a lamb
0:23:43 > 0:23:45- shoulder instead of a lamb mince. - OK.
0:23:45 > 0:23:48- Loads of lamb flavour. Proper shepherd's pie.- Yeah.
0:23:48 > 0:23:51- And would your mum be proud?- She'd even say it was better than hers.
0:23:51 > 0:23:52HE LAUGHS
0:23:52 > 0:23:56For me, it's his best dish so far. I can see this at the banquet.
0:23:56 > 0:23:58Let's hope it is. What would you score it, then?
0:23:58 > 0:24:00I think it could be touching a nine here. I really do.
0:24:00 > 0:24:02To come back from the five yesterday, I think
0:24:02 > 0:24:04he has really pulled it back.
0:24:12 > 0:24:14Feeling better about that?
0:24:14 > 0:24:17- Yeah.- Do you think you have done enough to get back in the race?
0:24:17 > 0:24:21I definitely cooked a dish that can certainly pull level.
0:24:21 > 0:24:22It is just up to the big man now.
0:24:29 > 0:24:31Hello, Chefs.
0:24:31 > 0:24:32How did we find it?
0:24:32 > 0:24:34- Tough.- We pushed today, tough.
0:24:36 > 0:24:39Let's start with you, Danni, with your Win A Pig.
0:24:39 > 0:24:42I thought the Wellington...
0:24:42 > 0:24:43was very well executed.
0:24:44 > 0:24:47The sauce was outstanding.
0:24:47 > 0:24:52And I really liked the cheeky little piece of cheek tucked underneath.
0:24:52 > 0:24:55But I found the Wellington for two,
0:24:55 > 0:24:59as a showpiece, a little bit underwhelming.
0:24:59 > 0:25:03I thought the pork...the seasoning on the pork was right on the edge.
0:25:03 > 0:25:06And perhaps also a little bit disappointed that what is such
0:25:06 > 0:25:11a key part of the dish, the pastry, was not homemade.
0:25:14 > 0:25:15Next, Chris.
0:25:15 > 0:25:18With your Pie-oneers And Pickles,
0:25:18 > 0:25:22I thought you absolutely hit the brief with this dish.
0:25:22 > 0:25:26The idea of serving a huge central showpiece
0:25:26 > 0:25:29with all the little accompaniments was a really great one.
0:25:29 > 0:25:30Loved it.
0:25:30 > 0:25:36And the homemade pastry was crisp, well risen, golden.
0:25:36 > 0:25:37It was wonderful.
0:25:39 > 0:25:41Again...
0:25:41 > 0:25:43overall...
0:25:43 > 0:25:47the dish still lacked the finesse I was looking for.
0:25:50 > 0:25:52The relishes, so much work there,
0:25:52 > 0:25:55just haven't got the time to cut the cauliflower down into little
0:25:55 > 0:25:58- florettes or do something a bit more polished with it.- Yeah.
0:25:59 > 0:26:02And finally, Ben, with your Lamb Revolution,
0:26:02 > 0:26:03it's a really nice take on the brief.
0:26:03 > 0:26:06I loved the fact that you used three different grades of meat
0:26:06 > 0:26:09to represent the all-inclusive nature of the WI.
0:26:10 > 0:26:14The rack of lamb was every bit as good as it should have been.
0:26:16 > 0:26:22The shepherd's pie was outstanding. I love food that nourishes my soul.
0:26:22 > 0:26:26And the carrot and cardamom puree was absolutely spot-on.
0:26:26 > 0:26:28But...
0:26:28 > 0:26:30I thought the lamb sauce was...
0:26:30 > 0:26:32It was too boozy and too thin.
0:26:32 > 0:26:36It actually didn't have any real lamb flavour to it.
0:26:36 > 0:26:39Somehow for me, the sweetbread was a bit lost underneath
0:26:39 > 0:26:41the mustard and the crumbs.
0:26:41 > 0:26:44But overall, the thing that concerns me most is your last minute
0:26:44 > 0:26:49moments of service that you get flustered and a bit disorganised.
0:26:49 > 0:26:50So to the scores...
0:26:52 > 0:26:53Danni.
0:26:56 > 0:26:57Going to give you...
0:27:00 > 0:27:01..a score of eight.
0:27:01 > 0:27:03Thank you.
0:27:03 > 0:27:04It was a good dish.
0:27:04 > 0:27:08Somehow you've got to work out how to take it a bit further.
0:27:10 > 0:27:11Chris.
0:27:12 > 0:27:13I'm going to give you a score...
0:27:17 > 0:27:18..of eight points.
0:27:21 > 0:27:25Another great dish, but you are not going to get a higher score
0:27:25 > 0:27:28until there is more finesse in the overall finishing of the dish.
0:27:31 > 0:27:32Ben.
0:27:34 > 0:27:35Going to give you a score...
0:27:40 > 0:27:42..of eight.
0:27:43 > 0:27:46Again, it was a good dish.
0:27:47 > 0:27:50The pastry is normally the most divisive of the four courses.
0:27:50 > 0:27:53You are all in the competition. Let's get out there and deliver.
0:27:53 > 0:27:56- Good luck.- Thank you, Chef. - Thank you, Chef.
0:27:58 > 0:28:00- Good scores.- Well done.
0:28:00 > 0:28:03ALL: Well done.
0:28:03 > 0:28:07So, with just one course to go, Chris remains in the lead
0:28:07 > 0:28:10with Danni second and Ben in last place.
0:28:10 > 0:28:13I'm really buzzing about getting an eight for my main.
0:28:13 > 0:28:15You know, any chef would be proud of that.
0:28:15 > 0:28:17I am still behind, though.
0:28:17 > 0:28:19I have got to pull it out of the bag. Again.
0:28:19 > 0:28:21Still very close. I am so relieved.
0:28:21 > 0:28:23There is two points in it either way. You now, it is
0:28:23 > 0:28:25still very much game on.
0:28:25 > 0:28:28I would have loved a nine or a ten for it. A good result for me.
0:28:28 > 0:28:31It just kept me ahead of the other two, which is great.
0:28:31 > 0:28:33What I wanted, really.