0:00:03 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:08I think you guys need to be hot on my heels.
0:00:08 > 0:00:11- ..the nation's finest chefs... - You shaking? You shaking?
0:00:11 > 0:00:13I am a bit, to be honest.
0:00:13 > 0:00:16..are battling to plate up perfection...
0:00:16 > 0:00:18I thought you absolutely hit the brief with this dish.
0:00:18 > 0:00:23..for a grand banquet marking 100 years of the Women's Institute...
0:00:23 > 0:00:26- Wow.- Puts a smile on your face, doesn't it?- Yeah.
0:00:26 > 0:00:28It definitely has got the wow factor.
0:00:28 > 0:00:31..at London's historic Drapers' Hall,
0:00:31 > 0:00:34where pioneers of the WI once gathered.
0:00:35 > 0:00:37In its magnificent rooms,
0:00:37 > 0:00:41the chefs must honour the custodians of first-class home cooking...
0:00:41 > 0:00:44It would be an absolute dream to be there at the banquet, wouldn't it?
0:00:44 > 0:00:47..with impeccable, 21st-century dishes.
0:00:47 > 0:00:49Pitch perfect.
0:00:50 > 0:00:53Going head-to-head this week for the North East,
0:00:53 > 0:00:55are three ambitious newcomers.
0:00:57 > 0:01:02Michelin-starred Tim Allen, determined to show off his skills.
0:01:02 > 0:01:06I've thrown everything at this, I'm here to win.
0:01:06 > 0:01:10But he faces fierce competition in classically trained Mini Patel.
0:01:10 > 0:01:12I hear it's tough in that kitchen,
0:01:12 > 0:01:15but I'm going to take it all in my stride.
0:01:15 > 0:01:18And experimental chef Michael O'Hare.
0:01:18 > 0:01:20For me, food is art.
0:01:20 > 0:01:22And I'm bringing my style to this competition.
0:01:23 > 0:01:26All three are vying to make their mark.
0:01:27 > 0:01:29Turns out I'm a bit under the cosh.
0:01:29 > 0:01:33But can these first-timers handle the pressure of the kitchen?
0:01:33 > 0:01:36- I'm 34 years old and I still can't figure that- BLEEP- oven out.
0:01:47 > 0:01:49For the past 100 years,
0:01:49 > 0:01:52the WI has encouraged women to grow and preserve food.
0:01:52 > 0:01:55And helped shape the way Britain cooks.
0:01:56 > 0:01:57Good evening.
0:01:57 > 0:01:59The chefs have done their research...
0:01:59 > 0:02:01- They look very grand, don't they?- Yes, they do.
0:02:01 > 0:02:05..taking inspiration from the important women in their lives.
0:02:05 > 0:02:07Mmm, delicious.
0:02:07 > 0:02:12To take classic home cooking to new gastronomic heights.
0:02:12 > 0:02:16My bowl's empty. First-class! Thank you very much!
0:02:18 > 0:02:21Judging this week is a chef who is no stranger to the
0:02:21 > 0:02:24pressure of the Great British Menu kitchen...
0:02:24 > 0:02:27I'm not sure if I'd like to be judged by a more classical chef,
0:02:27 > 0:02:30Angela Hartnett or even Marcus Wareing.
0:02:30 > 0:02:33For me, someone with a classical background would be awesome.
0:02:33 > 0:02:36..a banquet champion and holder of two Michelin stars...
0:02:36 > 0:02:38The brief's really important this week.
0:02:38 > 0:02:41I'm probably beyond nervous about that fact.
0:02:41 > 0:02:43I've really gone quite left-field with it.
0:02:45 > 0:02:46..Marcus Wareing.
0:02:48 > 0:02:49- Morning. ALL:- Morning, Chef.
0:02:49 > 0:02:51Good to meet you.
0:02:51 > 0:02:54- Thank you.- All your first times? - It is.- How do you feel?- Nervous.
0:02:54 > 0:02:58And a little bit more now that you've walked into the room, I'll be honest!
0:02:58 > 0:02:59Tim, you're a Michelin-star chef -
0:02:59 > 0:03:02how do you feel about coming here and doing this now?
0:03:02 > 0:03:04It's huge pressure, Marcus, to be honest.
0:03:04 > 0:03:05I'm used to having a team around me.
0:03:05 > 0:03:08Here, it's about standing on your own and producing the goods.
0:03:08 > 0:03:10What about you, Michael?
0:03:10 > 0:03:13It feels a lot like your first day at work, under a lot more pressure.
0:03:13 > 0:03:15This is a competition.
0:03:15 > 0:03:17What I'm looking for is great food,
0:03:17 > 0:03:20but it has to have a connection with the Women's Institute.
0:03:20 > 0:03:23- I wish you the best of luck. Let's get cooking. ALL:- Thanks, Marcus.
0:03:23 > 0:03:24Thank you.
0:03:27 > 0:03:28Oops.
0:03:28 > 0:03:30LAUGHTER
0:03:30 > 0:03:31Tough veteran judge, guys.
0:03:32 > 0:03:34With 20 years' experience,
0:03:34 > 0:03:37Michelin-starred Tim Allen believes his pedigree will help
0:03:37 > 0:03:42him deliver a refined menu, representing the heritage of the WI.
0:03:44 > 0:03:46- Tim, how are you doing?- Good.
0:03:46 > 0:03:48What's the title of the dish?
0:03:48 > 0:03:50This starter is called Preserving The Past.
0:03:50 > 0:03:52I want to begin back at the beginning.
0:03:52 > 0:03:56I've done that based around a lady called Adelaide Hoodless,
0:03:56 > 0:03:59who was one of the original pioneers of the Women's Institute
0:03:59 > 0:04:00- in Canada, where it all started.- OK.
0:04:00 > 0:04:03She actually wrote a book on domestic science,
0:04:03 > 0:04:06- and this dish is served in that book.- Interesting.
0:04:06 > 0:04:09It's basically ham and eggs.
0:04:09 > 0:04:11Where I come from, ham and egg is a main course.
0:04:11 > 0:04:13It's rich, but each mouthful has got something else.
0:04:13 > 0:04:14It's quite an exciting dish.
0:04:14 > 0:04:16And I think, as a starter, it works really well.
0:04:16 > 0:04:18Talk to me about the ham.
0:04:18 > 0:04:20Basically, this is going to get pressure cookered.
0:04:20 > 0:04:24And then to go on that, I'm going to create a glaze with the maple syrup.
0:04:24 > 0:04:26- My little nod towards Adelaide and Canada.- Yeah.
0:04:26 > 0:04:30And then, I'm going to take the skin of the pork and I'm going to
0:04:30 > 0:04:33- braise it in the oven, get it really crisp like crackling.- And the egg?
0:04:33 > 0:04:36These are an organic duck egg. These are going to get fried.
0:04:36 > 0:04:38- A natural, fried egg.- OK. - I've got some plum tomatoes
0:04:38 > 0:04:41that I'm going to compress in a pickling liquor.
0:04:41 > 0:04:43OK, what about potatoes? I see potatoes.
0:04:43 > 0:04:45I'm going to make a pommes gaufrette,
0:04:45 > 0:04:47which is like a hatched, potato crisp.
0:04:47 > 0:04:49So, could be a ham, egg and chips?
0:04:49 > 0:04:50In effect, Marcus, yeah.
0:04:53 > 0:04:55He's got a lot of ingredients in there.
0:04:55 > 0:04:58My concern is that the dish could be incredibly rich.
0:05:01 > 0:05:03Newcomer Mini Patel is classically trained,
0:05:03 > 0:05:06and a champion of local produce.
0:05:06 > 0:05:09He believes his simple yet stylish approach
0:05:09 > 0:05:11will stand up to his rivals.
0:05:13 > 0:05:15Wow.
0:05:15 > 0:05:17Tell me the inspiration behind your menu.
0:05:17 > 0:05:20The WI has always been about canning, preserving,
0:05:20 > 0:05:21growing your own.
0:05:21 > 0:05:24So I've taken all those values and I'm putting them throughout my menu.
0:05:24 > 0:05:27- OK.- Today, I'm doing Rabbits In The Allotment.
0:05:27 > 0:05:29Where I grew up, everyone had allotments.
0:05:29 > 0:05:32You'd always see rabbits attacking the veggies, going for them.
0:05:32 > 0:05:36I'm going to basically set it up and present like it's an allotment.
0:05:36 > 0:05:40So I've got some seeds, nuts, olives, mushrooms.
0:05:40 > 0:05:43That's all going to be part of making the soil for the allotment.
0:05:43 > 0:05:44Right.
0:05:44 > 0:05:46I'm going to be using these lovely vegetables here to help
0:05:46 > 0:05:49build my allotment. I'm going to be pickling them.
0:05:49 > 0:05:52And I'm going to be using star anise alongside my carrots to make
0:05:52 > 0:05:55the carrot puree. So it's not just visual.
0:05:55 > 0:05:58What's the preserve part of this dish?
0:05:58 > 0:06:00The rabbit itself is going to be potted.
0:06:00 > 0:06:03I'm going to be using farmed rabbits and wild rabbits today.
0:06:03 > 0:06:05With the farmed rabbit, I'm going to be confiting in fat.
0:06:05 > 0:06:08- The wild rabbits, I'm going to be braising.- What's this?
0:06:08 > 0:06:10- That's yeast, fresh yeast.- OK.
0:06:10 > 0:06:14And that yeast, alongside the beer, is going to make beer bread.
0:06:14 > 0:06:16- You're making your own bread? - Yes.- OK.
0:06:16 > 0:06:18It sounds like a lot of work.
0:06:18 > 0:06:19It is a lot of work, yeah.
0:06:21 > 0:06:23I love the fact that Mini's making his own bread.
0:06:23 > 0:06:25I think it's very brave.
0:06:25 > 0:06:28The whole dish sings Women's Institute,
0:06:28 > 0:06:32and I think that Mini has absolutely nailed that brief.
0:06:32 > 0:06:36Last up, another first-timer. Experimental chef Michael O'Hare.
0:06:36 > 0:06:40He prides himself on setting rather than following trends
0:06:40 > 0:06:44and hopes his maverick cooking style will win over Marcus.
0:06:48 > 0:06:51- First of all, how are you feeling? - Yeah, I feel good.
0:06:51 > 0:06:55- Well, you certainly look good. - Thank you, likewise.
0:06:55 > 0:06:57Tell me the inspiration for your whole menu.
0:06:57 > 0:07:00I've taken the ideas and thoughts of the WI
0:07:00 > 0:07:01and translated those into food.
0:07:01 > 0:07:05Ideas like the family table, equality for women and mothers,
0:07:05 > 0:07:08and that's what I've translated into my dishes.
0:07:08 > 0:07:11What's the title of the dish? What are you calling this dish?
0:07:11 > 0:07:12Everybody I Ever Ate With.
0:07:12 > 0:07:15What I discovered when I was thinking about this,
0:07:15 > 0:07:19- is that the food that I ate wasn't important at all.- Sorry?
0:07:19 > 0:07:20It wasn't important.
0:07:20 > 0:07:22It was the company that I kept and the people that ate with.
0:07:22 > 0:07:23Fair enough.
0:07:23 > 0:07:26The food that I'm cooking for my starter is
0:07:26 > 0:07:29based around the family Sunday table starters.
0:07:29 > 0:07:31Traditionally, a prawn cocktail or melon.
0:07:31 > 0:07:33If you were a child, you'd have the melon.
0:07:33 > 0:07:35If you were old enough, you could take the prawn cocktail.
0:07:35 > 0:07:38- Is it prawn cocktail? - No, it's not prawn cocktail.
0:07:38 > 0:07:41- So, inspired by home cookery, but this is your take on it?- Exactly.
0:07:41 > 0:07:43Just talk me through the box of ingredients.
0:07:43 > 0:07:45First up, my langoustines
0:07:45 > 0:07:50- I'm using the tail as a tartare. - Raw?- Yeah, completely raw.- OK.
0:07:50 > 0:07:53Melon, I'm going to peel it, seed it and compress it in the vacuum pack.
0:07:53 > 0:07:55OK.
0:07:55 > 0:07:57With the lavender, I'm going to make a puree,
0:07:57 > 0:07:59the base of which will be my apples.
0:07:59 > 0:08:04- That'll be served cold with a tartare on top.- And the lard?
0:08:04 > 0:08:06The lard I'm going to slice super-thin,
0:08:06 > 0:08:09and just melt, last-minute over the top of the langoustines,
0:08:09 > 0:08:11- almost as a dressing itself.- OK. I see you've got some gin.
0:08:11 > 0:08:14Yeah, there'll be a hidden cocktail within the dish.
0:08:14 > 0:08:16- What do you mean?- Completely underneath the plate.- Completely?
0:08:16 > 0:08:19Yeah. So you won't see the cocktail, so to speak.
0:08:19 > 0:08:23- But you'll suck it up through a pipe.- Suck it up?- Yep.- OK.
0:08:23 > 0:08:25I'm intrigued.
0:08:25 > 0:08:28- And you've certainly got my attention.- Good.
0:08:29 > 0:08:33Michael's starter is a prawn cocktail with melon,
0:08:33 > 0:08:37but I hope his food is as interesting as the man standing in front of me.
0:08:37 > 0:08:40I'm sure you're dying to get cooking.
0:08:40 > 0:08:41I wish you all the best of luck.
0:08:41 > 0:08:42Let's crack on.
0:08:45 > 0:08:50As cooking gets underway, talk turns to their esteemed veteran judge.
0:08:50 > 0:08:52I'm quite pleased that we've got Marcus.
0:08:52 > 0:08:55He's somebody that I've looked up to for many, many years.
0:08:55 > 0:08:58- He certainly knows his stuff, right?- Entirely.
0:08:58 > 0:09:01Tim, you're the only chef in the kitchen today with a Michelin star,
0:09:01 > 0:09:04- but you're frying an egg.- Yep.
0:09:04 > 0:09:08Simplest thing to learn in quality cooking - simple is better.
0:09:10 > 0:09:12OK.
0:09:12 > 0:09:15Mini is doing rabbit three ways - rabbit leg confit...
0:09:18 > 0:09:19..braised rabbit...
0:09:20 > 0:09:22..and a rabbit butter.
0:09:22 > 0:09:25Anything you're not 100% on?
0:09:25 > 0:09:27No, everything's well-rehearsed,
0:09:27 > 0:09:30it's just making sure I move like the wind to get it up on time.
0:09:31 > 0:09:33Michael's raw shellfish starter
0:09:33 > 0:09:36is a take on a classic, home-made prawn cocktail.
0:09:36 > 0:09:40He's prepping langoustine tails for the tartare, which he then freezes.
0:09:40 > 0:09:43And cooking apples for the base of his lavender puree.
0:09:46 > 0:09:50Tim's simple starter of ham, egg and chips features ham hock.
0:09:54 > 0:09:55As well as onion done two ways -
0:09:55 > 0:10:00pickled in white wine and vinegar, and an onion jam.
0:10:00 > 0:10:02Feeling good. Really excited.
0:10:02 > 0:10:05Adrenaline's going, first course...
0:10:05 > 0:10:06Yeah, it's mad.
0:10:08 > 0:10:11Tim Allen is head chef at London's Launceston Place.
0:10:11 > 0:10:15Tiny amount of salt, and about four, five bits of lemon in there.
0:10:15 > 0:10:17The Yorkshireman is hoping his classical training
0:10:17 > 0:10:21and Michelin star will help him tackle the centenary brief.
0:10:21 > 0:10:23I love the brief, to be honest.
0:10:23 > 0:10:26I thought I knew what the Women's Institute did,
0:10:26 > 0:10:29but once I spent the time researching and looking into it,
0:10:29 > 0:10:31it's just so much more than I envisaged.
0:10:34 > 0:10:36Away from his restaurant kitchen,
0:10:36 > 0:10:39father of two Tim is a passionate home cook,
0:10:39 > 0:10:43and hopes to impress his partner Magali with his ham hock starter.
0:10:45 > 0:10:48It could be a winning dish. Just a little less sweet.
0:10:51 > 0:10:54- Hopefully it would be more successful to the big day.- Hope so!
0:10:55 > 0:10:59I've put my heart and soul into this and I really believe in it.
0:10:59 > 0:11:02I want to win and I think I've got what it takes to get there.
0:11:02 > 0:11:03Nuh, no.
0:11:03 > 0:11:05No.
0:11:07 > 0:11:10In the kitchen, Tim is working on the compressed tomato
0:11:10 > 0:11:12element of his ham and egg starter.
0:11:13 > 0:11:15To prove his pedigree,
0:11:15 > 0:11:18he knows he'll have to take this humble dish to new heights.
0:11:20 > 0:11:23Tim is cooking well, he looks on fire at the moment,
0:11:23 > 0:11:26and you can see the hunger in his eyes.
0:11:26 > 0:11:28This is no joke for Tim, he's here to win it.
0:11:31 > 0:11:33Also aiming to impress Marcus
0:11:33 > 0:11:36and hit the brief with his rabbit dish, is Mini.
0:11:36 > 0:11:39He's pickling vegetables in white wine
0:11:39 > 0:11:42and vinegar for his allotment presentation.
0:11:42 > 0:11:45I want them just a little bit more crunchy than al dente.
0:11:45 > 0:11:48So you really do feel like you're eating a raw vegetable almost,
0:11:48 > 0:11:50do you know what I mean?
0:11:51 > 0:11:53Leeds native Mini Patel is head chef
0:11:53 > 0:11:56at the Pointer restaurant in Buckinghamshire,
0:11:56 > 0:12:00where he combines a love of local produce with classic cooking.
0:12:02 > 0:12:05My food's definitely in keeping with the WI.
0:12:05 > 0:12:09Good, honest food, cooked simply, tasting amazing.
0:12:09 > 0:12:12What more do you want?
0:12:12 > 0:12:15Mini is visiting farmer Judith Ives in West Yorkshire,
0:12:15 > 0:12:18who shares a passion for cooking rabbit meat.
0:12:18 > 0:12:21Just after the war, when there was rationing on, food was
0:12:21 > 0:12:25so scarce that it was wonderful that you could go out
0:12:25 > 0:12:30and catch a wild rabbit and come home with some food.
0:12:30 > 0:12:35And the Women's Institute were the forebearers of getting people
0:12:35 > 0:12:39to grow their own so that people had something to eat.
0:12:39 > 0:12:42- All seems to make sense. Rabbit's what I should be doing.- Yeah.
0:12:43 > 0:12:45With confidence in his dish,
0:12:45 > 0:12:48Mini's raring to take on the competition.
0:12:48 > 0:12:50Forget the rest, Mini is the best.
0:12:56 > 0:12:59In the kitchen, Mini's working on the edible soil for his
0:12:59 > 0:13:04potted rabbit dish, which must dry out in the oven before serving.
0:13:06 > 0:13:10But it's his vegetable pot that's caught Marcus' eye.
0:13:10 > 0:13:11In here, what have we got? Carrot?
0:13:11 > 0:13:14I've got carrots, water and star anise in there.
0:13:14 > 0:13:19This is the one part of the dish that I'm finding hard to see a place.
0:13:19 > 0:13:22Where would you find a carrot puree in an allotment?
0:13:22 > 0:13:24You wouldn't find a puree in any allotment, I don't think.
0:13:24 > 0:13:26But you would find carrots.
0:13:26 > 0:13:27Good luck.
0:13:28 > 0:13:30Mini, to me, looks unsure.
0:13:30 > 0:13:32Perhaps he is a little bit of a rabbit in the headlights
0:13:32 > 0:13:35at the moment, but his ideas are interesting.
0:13:35 > 0:13:38Experimental chef Michael is prepping the compressed melon
0:13:38 > 0:13:41for his version of a prawn cocktail and melon starter.
0:13:41 > 0:13:45Marcus was quite taken aback by your apron.
0:13:45 > 0:13:47Do you like it? I made this one myself.
0:13:47 > 0:13:49Quite WI of me, isn't it?
0:13:49 > 0:13:50I love it, love it.
0:13:53 > 0:13:56Born and raised in Middlesbrough, Michael O'Hare opened
0:13:56 > 0:14:00his first restaurant, The Man Behind The Curtain, in Leeds, last year.
0:14:01 > 0:14:05My cooking's about creativity, about artistic freedom.
0:14:05 > 0:14:08He's hoping his unique style of cooking
0:14:08 > 0:14:12and presentation will make for a standout menu.
0:14:12 > 0:14:16I took from the Women's Institute their tag line of Inspiring Women.
0:14:16 > 0:14:18And I thought, how can I make food suitable for women
0:14:18 > 0:14:21that are an inspiration to everyone?
0:14:22 > 0:14:26Michael's starter is inspired by the people he enjoys sharing meals with.
0:14:29 > 0:14:32Top of the list is mum Jane.
0:14:32 > 0:14:33It's true what you say about
0:14:33 > 0:14:36- you just need to be with people that you love.- I think so.
0:14:36 > 0:14:39You never eat with someone that you don't care about.
0:14:39 > 0:14:41I didn't always think that Michael would be a chef.
0:14:41 > 0:14:45He is really, really good at what he does, and I'm so proud of him.
0:14:45 > 0:14:48My mum has supported me throughout my whole life,
0:14:48 > 0:14:51and she stuck by me through any life decisions I've ever made.
0:14:51 > 0:14:54Like everyone's mother.
0:14:54 > 0:14:56But obviously, this one's mine.
0:14:56 > 0:14:57Give us a kiss.
0:14:57 > 0:14:58Marvellous, let's go home.
0:15:00 > 0:15:04In the kitchen, Michael works on his raw shellfish dish.
0:15:04 > 0:15:09Infusing apples with lavender, and blending for his lavender puree.
0:15:09 > 0:15:11Adding lilac food colouring for visual impact.
0:15:15 > 0:15:18- Wow! What is that? - That is apple and lavender.
0:15:18 > 0:15:22- Bright, isn't it?- It is bright. - Can I taste that?- Yes, certainly.
0:15:26 > 0:15:30- What do you think of the flavour? - Ah, I'm not telling you what I think!
0:15:30 > 0:15:33- What have you done to these?- I just froze them for pasteurisation.
0:15:33 > 0:15:36I'm just going to peel them, chop them up, and season them with salt.
0:15:36 > 0:15:40Are raw langoustine the right thing for a banquet of a lot of people?
0:15:40 > 0:15:42- I certainly think so.- You do?- Yeah.
0:15:42 > 0:15:45All right, Michael, I'm going to let you carry on.
0:15:45 > 0:15:48What is really interesting about Michael is,
0:15:48 > 0:15:51in his own place of work, he comes with the food, serves it.
0:15:51 > 0:15:53But that's not going to happen here.
0:15:53 > 0:15:56And I really hope he's taken that into consideration.
0:15:58 > 0:16:03Tim is also aiming to impress Marcus with his simple ham and eggs dish.
0:16:03 > 0:16:08He thinly slices the potato for the chips, and deep-fries them.
0:16:08 > 0:16:10Do you feel like you have a point to prove here because of what
0:16:10 > 0:16:13- you've achieved in your career? - I've got to do well, haven't I?
0:16:13 > 0:16:15It's that simple. Yeah, of course I feel that pressure.
0:16:15 > 0:16:18I want to be at the banquet and cook there. Absolutely.
0:16:18 > 0:16:20- I'll let you crack on. - Brilliant. Thanks, Marcus.
0:16:20 > 0:16:24Michael's first to plate up his dish - Everyone I Ever Ate With -
0:16:24 > 0:16:28a raw langoustine and melon starter, inspired by family dinners.
0:16:28 > 0:16:31I'm quite behind. I didn't realise I was. I was kind of cruising,
0:16:31 > 0:16:35but it turns out I'm a bit under the cosh.
0:16:35 > 0:16:38He starts by adding lavender puree to the plate,
0:16:38 > 0:16:42followed by his langoustine tartare, salted cucumber,
0:16:42 > 0:16:45and compressed melon slices.
0:16:45 > 0:16:48Next, he adds edible flowers
0:16:48 > 0:16:52and ropes in Tim to help with his gin sour cocktail.
0:16:52 > 0:16:54- Tim, can you fill those for me, mate?- Yep.
0:16:54 > 0:16:58Which is decanted into bags and fitted with a straw.
0:16:58 > 0:17:01- There you go, mate.- Thank you.
0:17:01 > 0:17:04He adds ham fat and blowtorches to melt.
0:17:07 > 0:17:10Michael's avant-garde approach to food also applies
0:17:10 > 0:17:11to his presentation.
0:17:13 > 0:17:16His serving plate will sit in a giant, white egg.
0:17:21 > 0:17:25Finally, he's ready to add his gin sour and serving plate to the egg.
0:17:26 > 0:17:28OK, Michael, are you ready?
0:17:28 > 0:17:31One last thing, I just need the lights dimming a little.
0:17:31 > 0:17:32OK.
0:17:32 > 0:17:33Lights!
0:17:43 > 0:17:46You are something else. LAUGHTER
0:17:46 > 0:17:49This is my starter. This is Everyone I Ever Ate With.
0:17:49 > 0:17:52So the egg, a symbol of life, and inside it, a collage
0:17:52 > 0:17:55I made of every person I've ever eaten with in my entire life.
0:17:55 > 0:17:56Boys, what do you think?
0:17:56 > 0:17:58- Stunning.- Stunning?- Yeah.
0:17:58 > 0:18:00Think it's an amazing concept.
0:18:00 > 0:18:03- I couldn't have thought of that. - MICHAEL:- Thank you.
0:18:03 > 0:18:05- Are you pleased? - Yeah, I'm buzzing, yeah.
0:18:05 > 0:18:06Let's go, come on, you.
0:18:11 > 0:18:14- And it's all your family...? - Family, friends.
0:18:14 > 0:18:17People that I've chose to spend my dinnertimes with.
0:18:17 > 0:18:19I've never seen anything quite like it.
0:18:19 > 0:18:22There's definitely a story there. But it's Michael's story, isn't it?
0:18:22 > 0:18:25And then we've got a straw to drink something out of.
0:18:28 > 0:18:29It's a gin sour.
0:18:29 > 0:18:31I kept it relatively light on the gin,
0:18:31 > 0:18:35because I didn't want to do something overpowering.
0:18:35 > 0:18:37That's really nice.
0:18:37 > 0:18:38The langoustine.
0:18:40 > 0:18:44- They literally are raw.- Yeah.
0:18:44 > 0:18:46- Salt?- It needs more.
0:18:47 > 0:18:50TIM: You've got to like raw fish, which I do.
0:18:50 > 0:18:51Who doesn't?
0:18:51 > 0:18:53MARCUS: The melon...
0:18:55 > 0:18:58Have you done anything to enhance the flavour?
0:18:58 > 0:18:59Just plain melon, yeah.
0:18:59 > 0:19:01I like the melon...
0:19:01 > 0:19:05but I'd like it if it was probably a bit greener, a bit crisper.
0:19:05 > 0:19:06The lavender puree.
0:19:08 > 0:19:10Would you sweeten it up a little bit more?
0:19:10 > 0:19:13- No, it think if anything, I'd go sharper.- OK.
0:19:13 > 0:19:17I think the acidity of the apple really brings the flavour out
0:19:17 > 0:19:18really quite gently, as well.
0:19:18 > 0:19:21Where's the WI point of this dish?
0:19:21 > 0:19:23Although it's really weird to look at,
0:19:23 > 0:19:25it is a heartfelt expression of how I see my family dinner.
0:19:25 > 0:19:27What will the WI make of it?
0:19:27 > 0:19:30I don't know. And so, I'm going to give it a seven.
0:19:30 > 0:19:33I'll probably give it a six, to be honest.
0:19:36 > 0:19:38All right, Mike?
0:19:38 > 0:19:40How did it go with Marcus?
0:19:40 > 0:19:43It's tough being stood next to him, critiquing yourself,
0:19:43 > 0:19:45and thinking, "This guy's a legend."
0:19:48 > 0:19:50The only Michelin-starred chef in the kitchen,
0:19:50 > 0:19:54Tim, is up against it to plate up Preserving The Past.
0:19:54 > 0:19:57A risky twist on simple ham, egg and chips.
0:20:00 > 0:20:04Tim's starter hinges on executing every element to perfection.
0:20:05 > 0:20:08- Tim, how are the eggs? - Yeah, nice, Marcus.
0:20:08 > 0:20:13He starts by piping onion jam onto gaufrette potato chips.
0:20:13 > 0:20:15To a serving plate, he adds compressed tomato,
0:20:15 > 0:20:18mustard garnish, and pickled onion.
0:20:20 > 0:20:22Followed by salad and the gaufrette potatoes.
0:20:24 > 0:20:28He sprinkles pork crackling onto the ham hock and adds to the plate.
0:20:28 > 0:20:30Can I do anything for you, Tim? Are you cool?
0:20:30 > 0:20:32Can you stop me shaking? LAUGHTER
0:20:32 > 0:20:34I've got gin, if you want.
0:20:34 > 0:20:36He removes the eggs from the pan...
0:20:36 > 0:20:38Don't break those yolks.
0:20:38 > 0:20:40..and seasons with pork crackling.
0:20:40 > 0:20:41Then centres on the plate.
0:20:43 > 0:20:47They're topped with maple jelly and chives,
0:20:47 > 0:20:49then placed into a presentation book.
0:20:52 > 0:20:54OK, Tim, what's the name of your dish?
0:20:54 > 0:20:56This is Preserving The Past, Marcus.
0:20:56 > 0:20:58How do you feel?
0:20:58 > 0:21:00Erm, stressed.
0:21:00 > 0:21:01I want you to eat it now.
0:21:05 > 0:21:08- Will I open it?- Yeah, love to.
0:21:08 > 0:21:11These are some of the quotes from the book.
0:21:16 > 0:21:18- Very Women's Institute. - Something very true about that!- Yeah.
0:21:20 > 0:21:24The ham, have you actually achieved what you wanted to achieve with it?
0:21:24 > 0:21:26I think it's nice to eat, Marcus.
0:21:27 > 0:21:29It's not slimy, like ham hock often is.
0:21:29 > 0:21:33It's a really accomplished bit of cooking, that.
0:21:33 > 0:21:35The egg, you didn't turn it over?
0:21:35 > 0:21:37I think, for me, that's the best way, Marcus.
0:21:37 > 0:21:40I think with duck eggs, they're so rich, if it gets
0:21:40 > 0:21:43heat on the yolk too much, it just makes it coagulate very quickly.
0:21:43 > 0:21:47I think the egg could possibly have done with a little bit of seasoning.
0:21:47 > 0:21:49And then we go to the little potato crisp
0:21:49 > 0:21:51with a little onion jam in the centre.
0:21:51 > 0:21:52Pleased with that texture?
0:21:52 > 0:21:56- Textures, I thought was bang on. The seasoning's nice.- OK.
0:21:56 > 0:21:57I think that's really worked.
0:22:00 > 0:22:01Wow, that's nice as well.
0:22:01 > 0:22:04They're really nice, not too sweet. That's beautiful.
0:22:04 > 0:22:07I think he's going to get a nine or a ten for that.
0:22:07 > 0:22:08I'm going to give it a nine.
0:22:08 > 0:22:12I think he's done everything to an extremely high standard.
0:22:15 > 0:22:19- Hi, guys.- Hey, man, how's it going? - Bit nerve-racking.
0:22:19 > 0:22:21You're just questioning yourself constantly.
0:22:21 > 0:22:24It's details, and that's what Marcus is looking for, isn't it?
0:22:24 > 0:22:27Mini has a lot to do, plating up the ten elements of his
0:22:27 > 0:22:31Rabbits In The Allotment starter, inspired by childhood memories.
0:22:31 > 0:22:34And he's got a problem.
0:22:34 > 0:22:37- I've been trying to dry it out all day.- OK.
0:22:37 > 0:22:39And now it's gone wet!
0:22:39 > 0:22:41He needs to dry out his edible soil,
0:22:41 > 0:22:43but he's put the oven on the wrong setting.
0:22:46 > 0:22:49Undeterred, he pots layers of farmed rabbit confit,
0:22:49 > 0:22:51braised wild rabbit,
0:22:51 > 0:22:52and chunks of liver.
0:22:54 > 0:22:58To create the allotment garden, Mini layers carrot puree
0:22:58 > 0:23:01and the edible soil straight from the oven.
0:23:01 > 0:23:04- I'm 34 years-old, and I still can't figure that- BLEEP- oven out.
0:23:06 > 0:23:09Next, the pickled vegetables
0:23:09 > 0:23:11and edible flowers,
0:23:11 > 0:23:13before adding beer bread to the serving platter.
0:23:15 > 0:23:17What is that, Mini?
0:23:17 > 0:23:19It's my rabbit butter, but it was too soft,
0:23:19 > 0:23:22- so I put it in the blast chiller, and now it's...- Too hard?
0:23:27 > 0:23:30Finally, he quenelles the butter onto the platter.
0:23:35 > 0:23:39- That looked a little bit tough towards the end there.- Yeah.
0:23:39 > 0:23:42- All right, Mini, shall we taste some?- Yeah, sure.
0:23:44 > 0:23:47Do you think the Women's Institute would like the fun of this dish?
0:23:47 > 0:23:49If it doesn't put a smile on your face,
0:23:49 > 0:23:51- then I'm not really doing my job right.- OK.
0:23:51 > 0:23:53TIM: Rabbits In The Allotments.
0:23:53 > 0:23:55This looks really cool, actually.
0:23:55 > 0:23:57MARCUS: Do you think you can taste the difference
0:23:57 > 0:24:00of the wild and the tame rabbit?
0:24:00 > 0:24:02I would say that you can definitely tell the difference.
0:24:02 > 0:24:05I'm not sure I can distinguish between the wild and the tame,
0:24:05 > 0:24:06but they've got a good rabbit flavour.
0:24:06 > 0:24:10- MARCUS: Do you think you've got the flavour of the rabbit in the butter as well?- Yeah.
0:24:10 > 0:24:14I'd change the size of it, make it smaller.
0:24:14 > 0:24:16Trouble with the butter, but it's soft.
0:24:16 > 0:24:20- It's got a real intense, meaty hit, hasn't it?- Yeah.
0:24:20 > 0:24:22The soil.
0:24:22 > 0:24:24Oh, it's soft.
0:24:24 > 0:24:27- Did you think that was going to be really crunchy?- Yeah.- So did I!
0:24:27 > 0:24:31Just literally came out the oven, at 180 degrees, about five minutes ago.
0:24:31 > 0:24:33Hence why it's still warm.
0:24:36 > 0:24:38And the carrot puree at the bottom?
0:24:38 > 0:24:42The carrot puree is as it should be.
0:24:42 > 0:24:44I'd have liked more of that carrot puree,
0:24:44 > 0:24:46- because that has a really lovely flavour.- Yeah.
0:24:46 > 0:24:49- What would you give it, Tim? - Six, probably.- Yeah?
0:24:57 > 0:24:59- How did you get on?- Erm...
0:24:59 > 0:25:02- Fine?- I think I've done all right.
0:25:02 > 0:25:05- I'm dreading the first scoring, to be honest, you know?- Yeah, it's scary.
0:25:05 > 0:25:08Really scary. I won't lie.
0:25:08 > 0:25:09It's done now.
0:25:09 > 0:25:11None of us have any control over it.
0:25:16 > 0:25:18First course down, how are you feeling?
0:25:18 > 0:25:21I think all of us agree we feel better for getting that first one out of the way.
0:25:21 > 0:25:23OK, I'm going to start with you, Mini.
0:25:23 > 0:25:26Your Rabbits In The Allotment.
0:25:26 > 0:25:29I thought the presentation was fun.
0:25:29 > 0:25:31I'd have liked a bit more carrot puree underneath,
0:25:31 > 0:25:33- because it added great flavour. - Great.
0:25:33 > 0:25:36And your mistake of the soil being slightly warm I thought was
0:25:36 > 0:25:39brilliant, because it maintained its fantastic flavour
0:25:39 > 0:25:41and the aroma was great.
0:25:41 > 0:25:43But...
0:25:43 > 0:25:46the potted rabbit, I don't think you had a great deal of flavour.
0:25:48 > 0:25:51- It felt like you'd just pushed it all into that little pot.- I did.
0:25:53 > 0:25:55And your quenelling was very, very poor.
0:25:58 > 0:26:01Tim, for your dish, Preserving The Past,
0:26:01 > 0:26:03I loved the presentation.
0:26:03 > 0:26:06It really told the story of the beginning of the WI.
0:26:06 > 0:26:08The cooking of the egg, the crackling,
0:26:08 > 0:26:10the ham tasted delicious.
0:26:10 > 0:26:12The tomato...
0:26:12 > 0:26:13absolutely spot-on.
0:26:13 > 0:26:15You took a tomato to a completely new place.
0:26:15 > 0:26:17Thanks, Marcus.
0:26:17 > 0:26:18But...
0:26:18 > 0:26:20there is room for improvement.
0:26:20 > 0:26:24I think the salad didn't have the punch or the power that you
0:26:24 > 0:26:27wanted it to have. So I have to question why put it on the plate.
0:26:27 > 0:26:30The dish could have been finished with just a little sauce,
0:26:30 > 0:26:32or a little slice of truffle
0:26:32 > 0:26:35to take the dish to a completely new, new level.
0:26:37 > 0:26:39Michael...
0:26:39 > 0:26:42for your dish, Everyone I Ever Ate With.
0:26:44 > 0:26:47Your story's really interesting, because you've turned it on its head.
0:26:47 > 0:26:50The WI is moving forward and becoming more modern than it's ever been.
0:26:50 > 0:26:54I think that's what you're doing with your presentation.
0:26:54 > 0:26:57But when it comes down to the cookery, Michael,
0:26:57 > 0:26:58for me, it was disappointing.
0:27:00 > 0:27:03The langoustine was incredibly under-seasoned.
0:27:05 > 0:27:08The lavender and apple puree, you could taste the acid of the apple.
0:27:08 > 0:27:11It hadn't been toned down with any sweeteners.
0:27:11 > 0:27:15The story was far greater and more important than the dish
0:27:15 > 0:27:17and the execution itself.
0:27:19 > 0:27:20So, for the scores.
0:27:21 > 0:27:23Mini...
0:27:23 > 0:27:25I am going to give you...
0:27:27 > 0:27:28..a six.
0:27:30 > 0:27:31Tim...
0:27:33 > 0:27:36..I'm going to give that dish an eight.
0:27:36 > 0:27:39I thought it was a beautifully executed dish, Tim.
0:27:39 > 0:27:40Michael...
0:27:42 > 0:27:44..I'm going to give you...
0:27:46 > 0:27:47..a four.
0:27:50 > 0:27:52I think it lacked flavour.
0:27:52 > 0:27:55You need to start focusing on the detail of your dishes.
0:27:55 > 0:27:58OK, first course done. Next up is the fish course.
0:27:58 > 0:28:01It's not over, not for anybody.
0:28:01 > 0:28:04There are some high scores to get, see you all tomorrow. Thank you.
0:28:07 > 0:28:10- Well done, guys.- Thank you. - Yeah, well done.
0:28:10 > 0:28:12What do you think for yours, Michael? You knew yours was edgy.
0:28:12 > 0:28:15Yeah, I knew when I came into the competition,
0:28:15 > 0:28:17where I was standing, it could go either way.
0:28:17 > 0:28:21Obviously I didn't want a four, but I think it's fair.
0:28:21 > 0:28:23To get an eight from Marcus was amazing.
0:28:23 > 0:28:26But the bottom line is, you're as good as your last plate of food.
0:28:26 > 0:28:27Tim's two points head of me.
0:28:27 > 0:28:31For me to claw back those two points is extremely important.
0:28:31 > 0:28:33- Fish course next.- Yeah, man.- Push on.