0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three ambitious newcomers from the North East.
0:00:10 > 0:00:13Michelin-starred Tim Allen is aiming to out-cook his rivals.
0:00:13 > 0:00:15I need to focus on getting
0:00:15 > 0:00:17everything absolutely nailed, you know?
0:00:17 > 0:00:20But he's facing a tough challenge from classically-trained Mini Patel.
0:00:20 > 0:00:22Everything's well-rehearsed.
0:00:22 > 0:00:25It's just making sure that I move like the wind and get it up on time.
0:00:25 > 0:00:28And experimental chef, Michael O'Hare.
0:00:28 > 0:00:29What are you doing?
0:00:29 > 0:00:32- Just putting the sauce on the plate.- That's a sauce?
0:00:32 > 0:00:33Yes, it's part of the dashi.
0:00:33 > 0:00:36They're competing for a chance to cook at a banquet
0:00:36 > 0:00:39celebrating 100 years of the Women's Institute
0:00:39 > 0:00:42at London's historic Drapers' Hall.
0:00:43 > 0:00:46Yesterday's fish course saw the most experienced chef,
0:00:46 > 0:00:48Tim, extend his lead.
0:00:48 > 0:00:51I thought it was a beautifully-presented dish.
0:00:51 > 0:00:53- I really, really enjoyed it. - Thanks, Chef.
0:00:55 > 0:00:59In today's main, he's vying to stay in pole position.
0:00:59 > 0:01:01I want this to get a ten, I don't want any flaws in this one,
0:01:01 > 0:01:03I want him to give me a perfect score.
0:01:03 > 0:01:05But having fought his way to second place from bottom,
0:01:05 > 0:01:08Michael wants to come out on top.
0:01:08 > 0:01:10Is this going to be another four or another eight?
0:01:10 > 0:01:13- Neither, this is going to be a nine, this one.- Huh?
0:01:13 > 0:01:14But with just one point in it,
0:01:14 > 0:01:18Mini is confident he can still claim victory.
0:01:18 > 0:01:20I think he will get a nine, Marcus. But I'm going to get a ten.
0:01:20 > 0:01:22Good man.
0:01:33 > 0:01:35Created 100 years ago
0:01:35 > 0:01:38to encourage women to grow and preserve food,
0:01:38 > 0:01:41the WI has helped shape the way Britain cooks.
0:01:41 > 0:01:42Wow.
0:01:42 > 0:01:45- Tuck in, ladies.- Mm.
0:01:45 > 0:01:46The chefs have done their research
0:01:46 > 0:01:50and taken inspiration from the important women in their lives...
0:01:50 > 0:01:53Ah, lovely to see you. Mm...
0:01:53 > 0:01:57..to turn traditional dishes into modern masterpieces.
0:01:57 > 0:02:00- Oh, that's amazing. It is a winning dish.- Yeah.- Yeah.
0:02:00 > 0:02:01HE LAUGHS
0:02:01 > 0:02:07Judging them all week is culinary heavyweight, Marcus Wareing,
0:02:07 > 0:02:11a former banquet champion and holder of two Michelin stars.
0:02:11 > 0:02:14'As this is the main course and it's the pinnacle of the menu,'
0:02:14 > 0:02:18I'm not going to take any prisoners with this one.
0:02:18 > 0:02:21So, Tim, you must be feeling pretty confident.
0:02:21 > 0:02:24Excited, looking forward to it, main course. Mini?
0:02:24 > 0:02:26I got a five for my fish course. I can't have that today.
0:02:26 > 0:02:29Today, I'm looking to really double that.
0:02:29 > 0:02:30Likewise, but,
0:02:30 > 0:02:32Tim going in the direction he's going, um,
0:02:32 > 0:02:34seems to be a bit of a gap widening!
0:02:34 > 0:02:36Everyone would love to get a ten, you know?
0:02:36 > 0:02:38But a ten's a ten.
0:02:38 > 0:02:41You don't see them very often and this is Marcus, so...
0:02:41 > 0:02:44really got to try and get this right, you know?
0:02:44 > 0:02:47First up, Michelin-starred Tim Allen.
0:02:47 > 0:02:50Yesterday, his take on the brief and perfect flavours
0:02:50 > 0:02:52impressed Marcus.
0:02:52 > 0:02:56Today, he's hoping to maintain those high standards.
0:02:56 > 0:02:58I'm not resting on my laurels.
0:02:58 > 0:03:00I want to push on with the main course.
0:03:00 > 0:03:02Completely different style of dish, this one,
0:03:02 > 0:03:05but I want execute this, it has to be done perfectly.
0:03:05 > 0:03:08- How are you, Tim?- All right?- How are you?- Very well, thank you.
0:03:08 > 0:03:11- What's the name of your dish? - Not All Jam And Jerusalem.
0:03:11 > 0:03:14My inspiration from this dish is based around the Calendar Girls.
0:03:14 > 0:03:16The reason they're called the Calendar Girls is they produced
0:03:16 > 0:03:19a calendar of themselves with no clothes on for charity.
0:03:19 > 0:03:22I was lucky enough to manage to contact Patricia Stewart,
0:03:22 > 0:03:24the woman on the left here. She's Miss October.
0:03:24 > 0:03:26I discussed the kind of food she loves to eat.
0:03:26 > 0:03:28- She said she loves roast chicken. - OK.
0:03:28 > 0:03:30The dish itself, Marcus, using all the chicken,
0:03:30 > 0:03:33the legs will get confit,
0:03:33 > 0:03:36- breasts are going to get poached, roasted...- Yeah.- ..nicely.
0:03:36 > 0:03:38Artichokes, Jerusalem artichokes,
0:03:38 > 0:03:41we'll do a puree with these, and some crisps.
0:03:41 > 0:03:42We're going to make a jam.
0:03:42 > 0:03:45I've taken what was an original Women's Institute recipe,
0:03:45 > 0:03:48- I've made a couple of adjustments to it, got some green tomatoes.- Mm.
0:03:48 > 0:03:51There's going to be some Bramley apple in there.
0:03:51 > 0:03:55- Is there a sauce with the dish? - There's two sauces being made.
0:03:55 > 0:03:58- One's going to get turned into a roast chicken vinaigrette.- Right.
0:03:58 > 0:03:59Which is going to go with cos.
0:03:59 > 0:04:01Then we'll take the reduced chicken stock
0:04:01 > 0:04:03and that's going to get brushed onto the breast
0:04:03 > 0:04:06- and on top of that we're going to use the baby spinach...- Spinach.
0:04:06 > 0:04:08- ..really, really lightly cooked. - Right, OK.
0:04:08 > 0:04:10You've had a good score through the week,
0:04:10 > 0:04:12an eight and a nine, is this going to be the ten?
0:04:12 > 0:04:14I hope so, Marcus, I want to give you a dish
0:04:14 > 0:04:16you can't find a fault in.
0:04:18 > 0:04:20I think Tim's on a real high at the moment.
0:04:20 > 0:04:22He's had two fantastic scores
0:04:22 > 0:04:24and he wants to get the perfect dish,
0:04:24 > 0:04:27and you know what? The main course could be it for him.
0:04:28 > 0:04:31Next, experimental chef, Michael O'Hare.
0:04:31 > 0:04:34After a terrible start to the week,
0:04:34 > 0:04:37he wowed Marcus with his fish course.
0:04:37 > 0:04:41Now, he needs to produce another impressive dish.
0:04:41 > 0:04:43I'm keen to get another high score today,
0:04:43 > 0:04:46all my ingredients are great. I think if I cook it on point
0:04:46 > 0:04:48and Marcus will like it, and hopefully
0:04:48 > 0:04:49I can get the result I want.
0:04:49 > 0:04:51- Morning, Michael.- Morning, Chef.
0:04:51 > 0:04:53What is the title of your dish?
0:04:53 > 0:04:54The title of my dish is
0:04:54 > 0:04:57My Mother Is Single And Looking For A Well-dressed Man.
0:04:57 > 0:04:58MARCUS LAUGHS
0:04:58 > 0:05:01So, er, this is my mother here.
0:05:01 > 0:05:03She's retiring this year.
0:05:03 > 0:05:04I wanted to take my main course
0:05:04 > 0:05:07as a chance to give something back and say "Thank you" to my mum
0:05:07 > 0:05:10and I thought I'd use the competition as a pedestal
0:05:10 > 0:05:12- to get my mum fixed up. - MARCUS LAUGHS
0:05:12 > 0:05:16It's quite a simple-looking box of ingredients, very basic.
0:05:16 > 0:05:17Completely.
0:05:17 > 0:05:20Connections with the WI being the thriftiness,
0:05:20 > 0:05:21- everything's inexpensive.- OK.
0:05:21 > 0:05:25My dish is pork, vegetables and potatoes.
0:05:25 > 0:05:26So, starting with the meat itself,
0:05:26 > 0:05:29it's not a prime cut, just the connective tissue.
0:05:29 > 0:05:31From the shoulder and the loin,
0:05:31 > 0:05:33you can see the marbling running through it.
0:05:33 > 0:05:35What I'm hoping to do is melt that fat down through the middle,
0:05:35 > 0:05:39so it stays really soft and really tender. The skin,
0:05:39 > 0:05:41I'm just going to steam that
0:05:41 > 0:05:43- and then crisp that up for a crackling.- Yeah.
0:05:43 > 0:05:44With the vegetables,
0:05:44 > 0:05:46I'm using an old-fashioned preservation method,
0:05:46 > 0:05:49clumping the root vegetables and covering them completely in soil,
0:05:49 > 0:05:51or sand, just so there's no oxygen
0:05:51 > 0:05:54- and they don't decompose so they last through the winter months.- OK.
0:05:54 > 0:05:57But it does affect flavour slightly. I think that will come through.
0:05:57 > 0:05:59The sauce, just of the almonds,
0:05:59 > 0:06:02- I'm just going to blend with a little bit of the apple vinegar.- OK.
0:06:02 > 0:06:04- And some oil. - The potato, they're purple.
0:06:04 > 0:06:08Purple potato, I'm going to salt bake, and serve with anchovies.
0:06:08 > 0:06:11So, if you're going to try with this dish and get your mum a partner,
0:06:11 > 0:06:15then you're going to have to cook really, really well. And who knows?
0:06:15 > 0:06:17Mr Right could just come along.
0:06:19 > 0:06:22Sounds good, he looks like he's on fine form today,
0:06:22 > 0:06:25and he's bringing his family and his mum into the kitchen
0:06:25 > 0:06:27and I think that's really sweet.
0:06:28 > 0:06:31Finally, newcomer Mini Patel.
0:06:31 > 0:06:33Yesterday he fell to last place
0:06:33 > 0:06:37with a fish dish Marcus felt was too safe.
0:06:37 > 0:06:41Today he must claw back valuable points from his rivals.
0:06:41 > 0:06:44Extremely disappointed with the scores from yesterday,
0:06:44 > 0:06:45but today is a new day.
0:06:45 > 0:06:50I'm extremely motivated to go in today and score highly.
0:06:52 > 0:06:57- What's the dish called?- "Showing You A Bit Of Breast And A Little Leg".
0:06:57 > 0:07:02- OK.- It's based round the Calendar Girls.- OK. I recognise these ladies.
0:07:02 > 0:07:04- Good.- They look familiar to me. OK.
0:07:04 > 0:07:08I spoke to them about what they would see fitting in a banquet.
0:07:08 > 0:07:11Pheasant seemed to get a really good response,
0:07:11 > 0:07:13so, that's why I went with pheasant.
0:07:13 > 0:07:15With the breast I will poach them first
0:07:15 > 0:07:17and then lightly roast them in a pan.
0:07:17 > 0:07:20Obviously the title is "Showing You A Bit Of Breast AND Leg".
0:07:20 > 0:07:22So I'm going to use the legs, which I will mince down
0:07:22 > 0:07:24and make into a Scotch egg.
0:07:24 > 0:07:29- OK.- Into that, I'm going to be adding a little bit of black pudding.
0:07:29 > 0:07:32I've got some sausage meat, and I've got a little bit of streaky bacon.
0:07:32 > 0:07:35- OK.- So I'm going to be putting that all together
0:07:35 > 0:07:37and then wrapping that round my egg.
0:07:37 > 0:07:40I suppose one of the real challenges with a Scotch egg is making sure
0:07:40 > 0:07:44that the meat is cooked properly but also that the centre is still runny.
0:07:44 > 0:07:47- Yeah.- So timing is really important.- Sure.
0:07:47 > 0:07:50To go with that I'm going to be using the Savoy cabbage,
0:07:50 > 0:07:51a great British staple,
0:07:51 > 0:07:55I will shred that down and cream it with a tiny bit of truffle.
0:07:55 > 0:07:59- And then potatoes. I've got these lovely Pink Fir potatoes.- OK.
0:07:59 > 0:08:01I'm going to simply boil them.
0:08:01 > 0:08:04What's going to make this dish stand out from what these two are doing?
0:08:04 > 0:08:07All I've got to do is really get the best out of each ingredient.
0:08:07 > 0:08:11If I can elevate them to their maximum potential,
0:08:11 > 0:08:14- I've got a real strong chance. - Good.- Do I get a high five? Boom.
0:08:14 > 0:08:16LAUGHTER
0:08:18 > 0:08:20There is a very fine line with cooking pheasant.
0:08:20 > 0:08:23You have to be very, very careful that you don't overcook it.
0:08:23 > 0:08:27So I hope Mini's practised this dish and has got his timings right.
0:08:27 > 0:08:30The main course is always the big one.
0:08:30 > 0:08:33You've got your focus, you two have got the Calendar Girls.
0:08:33 > 0:08:36So, Chefs, off you go. Get cooking. Good luck.
0:08:41 > 0:08:43With cooking underway, talk turns
0:08:43 > 0:08:46to the inspiration behind Tim and Mini's main course.
0:08:46 > 0:08:48So you guys are doing fairly similar dishes
0:08:48 > 0:08:50with the Calendar Girls' reference.
0:08:50 > 0:08:53I'm happy about it, Mini's dish is totally different to mine.
0:08:53 > 0:08:55Mini's is full-on, mine is a lighter,
0:08:55 > 0:08:57feminine kind of concept, you know?
0:08:57 > 0:09:02It will be very interesting to see the contrast between the two dishes.
0:09:02 > 0:09:05Mini removes the legs from his pheasant for the meat mix
0:09:05 > 0:09:07in his Scotch egg.
0:09:09 > 0:09:12And the breast, which he'll make into a ballotine.
0:09:12 > 0:09:14I'm really feeling the pressure today.
0:09:14 > 0:09:18I've got to beat yesterday's score of five.
0:09:18 > 0:09:19But I'm confident.
0:09:21 > 0:09:24With only one point separating Mini and Michael,
0:09:24 > 0:09:28they know only a perfect dish will close the gap on leader, Tim.
0:09:30 > 0:09:32Any worries, any concerns, Mini?
0:09:32 > 0:09:36No, like I say, I've just got to get these Scotch eggs right.
0:09:36 > 0:09:39Get the poaching and the roasting of the pheasant.
0:09:40 > 0:09:43Everything's a concern, to be honest! Who am I kidding?!
0:09:43 > 0:09:46Everything's a concern. I'm worried about every last bit of it.
0:09:46 > 0:09:48SILENT SCREAM
0:09:50 > 0:09:53Tim is hoping to maintain his lead with his take on
0:09:53 > 0:09:55a roast chicken dinner.
0:09:55 > 0:09:57He's roasting thighs for his warm salad
0:09:57 > 0:10:01and poaching the chicken breast.
0:10:01 > 0:10:03Then he moves on to his green tomato jam.
0:10:05 > 0:10:08- Ah, the jam!- The jam.
0:10:08 > 0:10:12You're certainly a braver man than I, taking on the WI with their jams.
0:10:12 > 0:10:14Yeah, this is true, this is true.
0:10:14 > 0:10:17With jam there is always going to be a big sweet-and-sour element.
0:10:17 > 0:10:19Where does that lie in the dish,
0:10:19 > 0:10:21making sure we don't camouflage the chicken?
0:10:21 > 0:10:22Yeah, there is a sweetness there,
0:10:22 > 0:10:24- but it's also got an acidic kick behind it.- Right.
0:10:24 > 0:10:27This goes really well with the sweetness of the artichokes
0:10:27 > 0:10:28and the savouriness of the chicken.
0:10:28 > 0:10:31The first two courses you came up with an eight and nine.
0:10:31 > 0:10:33You're not going to start sitting back
0:10:33 > 0:10:35- and..."I've arrived, I'm at the banquet already"?- No.
0:10:37 > 0:10:39I hope Tim doesn't relax.
0:10:39 > 0:10:43I think deep down inside what Tim is going to be looking for is a ten.
0:10:44 > 0:10:47Experimental chef Michael is keen to build on yesterday's
0:10:47 > 0:10:50high score with a floral tribute to his mum.
0:10:52 > 0:10:55The centrepiece is connective pork tissue,
0:10:55 > 0:10:58a cut from the shoulder that is rare in the UK.
0:11:00 > 0:11:03I'm excited to show Marcus what I'm going to do with that tissue.
0:11:03 > 0:11:06And if it's good, I think that bodes well for me
0:11:06 > 0:11:09when it comes to the scoring.
0:11:09 > 0:11:11He starts prepping the skin, which he steams.
0:11:13 > 0:11:15Then moves on to salt baking his purple potatoes.
0:11:17 > 0:11:20Yesterday, Mini struggled to perfect his flavours.
0:11:20 > 0:11:22OK, so, mince.
0:11:22 > 0:11:25Today he is out to redeem himself
0:11:25 > 0:11:28with his risky pheasant and Scotch egg dish.
0:11:28 > 0:11:32He works on the sausage mixture to surround the egg.
0:11:33 > 0:11:35- This is what you're going to wrap around the egg?- Yeah.
0:11:35 > 0:11:38It's going to be quite a big piece of meat. Is it served on the side?
0:11:38 > 0:11:39No, it's going to sit on the plate,
0:11:39 > 0:11:41but you're not actually going to get a full egg.
0:11:41 > 0:11:44Once I've trimmed off the bottom so it sits on the plate, and once
0:11:44 > 0:11:47I've trimmed the top so you can actually see the yolk,
0:11:47 > 0:11:51- you get about half an egg. - OK.- You eat about half an egg. OK.
0:11:51 > 0:11:55- Are you going to beat these two guys? - 100%.- 100?- 100%.- Good man.
0:11:57 > 0:12:00When Mini actually cuts that Scotch egg,
0:12:00 > 0:12:04that's when you're going to see whether he has won or lost.
0:12:04 > 0:12:07He moves on to his pheasant breast, which he wraps
0:12:07 > 0:12:10in clingfilm to make a ballotine, and cooks sous vide.
0:12:12 > 0:12:14To accompany his chicken dish,
0:12:14 > 0:12:19current leader Tim is doing Jerusalem artichoke three ways -
0:12:19 > 0:12:23pureed, boiled, and as crisps.
0:12:25 > 0:12:28Determined to impress Marcus again today,
0:12:28 > 0:12:32Michael works on the almond and garlic sauce to accompany his pork.
0:12:32 > 0:12:34What's your dish, Michael?
0:12:34 > 0:12:38It's called My Mother Is Single And Looking For A Well-dressed Man.
0:12:38 > 0:12:39That's genius, mate. Genius.
0:12:39 > 0:12:41Will your mum feature when you present the dish?
0:12:41 > 0:12:43I'm going to use a bit of flowers with it.
0:12:43 > 0:12:47I think it's an opportunity for me to give flowers to my mum for once.
0:12:50 > 0:12:55In Middlesbrough, Michael's mum Jane is a florist.
0:12:55 > 0:12:58- Mum, how old were you when you started helping out here?- About 11.
0:12:58 > 0:13:01Just old enough to see over the top of the counter.
0:13:01 > 0:13:04The business has always been a family affair.
0:13:04 > 0:13:10My great-grandad took over this shop in about 1920, I think it was.
0:13:10 > 0:13:14I took it over from my mum and dad about 27 years ago now.
0:13:14 > 0:13:17So, yeah, fourth generation in the same shop.
0:13:17 > 0:13:19Quite an achievement, really.
0:13:19 > 0:13:22Jane will shortly hang up her shears for good,
0:13:22 > 0:13:25and as Michael has chosen food over flowers,
0:13:25 > 0:13:27the family business will close.
0:13:28 > 0:13:31As the dish was created in honour of his mum,
0:13:31 > 0:13:35Michael is preparing a sample of the pork so he can get her blessing.
0:13:37 > 0:13:40So, as a sum, it costs nothing to make.
0:13:40 > 0:13:43It's cheap food, but cooked well.
0:13:44 > 0:13:47Got some sauce and some anchovies.
0:13:47 > 0:13:49Mmm!
0:13:49 > 0:13:52- Oh, Michael, that's absolutely delicious.- Thank you.- Really.
0:13:52 > 0:13:53Spending today with my mum was great.
0:13:53 > 0:13:56Super stoked that she likes my food, likes the pork.
0:13:56 > 0:13:58It's given me the motivation I need to go on
0:13:58 > 0:13:59and make this a winning dish.
0:13:59 > 0:14:02If Michael made it through to the banquet,
0:14:02 > 0:14:03Oh, I think I would burst.
0:14:03 > 0:14:04Absolutely burst with pride.
0:14:04 > 0:14:07- So proud of you.- Thank you.
0:14:07 > 0:14:09Marvellous. Give us a kiss.
0:14:13 > 0:14:17In the kitchen, Michael works on the floral presentation
0:14:17 > 0:14:19for his pork and clamped vegetable dish.
0:14:19 > 0:14:21Love the flowers, Mike. You look like you
0:14:21 > 0:14:23know what you're doing with them.
0:14:23 > 0:14:26- I absolutely don't. - THEY LAUGH
0:14:28 > 0:14:31He uses liquid nitrogen to freeze the flowers.
0:14:32 > 0:14:35Then adds them to a presentation box.
0:14:35 > 0:14:37Does that freeze them really hard?
0:14:37 > 0:14:40- Yeah, freeze them really hard and then...- That's mental.
0:14:40 > 0:14:41Just shatter them up.
0:14:43 > 0:14:45He's actually on fine form today.
0:14:45 > 0:14:48I think my only concern with Michael is when he starts playing around
0:14:48 > 0:14:50and laughing and joking, he can lose focus.
0:14:52 > 0:14:55Mini works on his Scotch egg and pheasant dish.
0:14:55 > 0:15:00He wraps the egg in meat mixture and coats in breadcrumbs.
0:15:02 > 0:15:05Meanwhile, Tim preps the elements of his warm chicken salad.
0:15:05 > 0:15:07I've got an eight and nine from Marcus so far.
0:15:07 > 0:15:10I want this to get a ten. I don't want any flaws in this.
0:15:10 > 0:15:13I want him to give me a perfect score.
0:15:13 > 0:15:14With plating up approaching,
0:15:14 > 0:15:17Michael deep-fries his cooked pork skin...
0:15:19 > 0:15:21..and seasons with beetroot powder.
0:15:24 > 0:15:27Is this going to be another four or is this going to be another eight?
0:15:27 > 0:15:29- Neither, this is going to be a nine, this one, Chef.- Mini?
0:15:29 > 0:15:31I think he will get a nine, Marcus.
0:15:31 > 0:15:33- But I'm going to get a ten.- Good man!
0:15:35 > 0:15:39Mini is first to plate up his roast pheasant and Scotch egg dish,
0:15:39 > 0:15:41inspired by the WI Calendar Girls.
0:15:42 > 0:15:45For any chance of a ten from Marcus,
0:15:45 > 0:15:48his Scotch egg must have a runny yolk
0:15:48 > 0:15:50and a perfectly cooked meat coating.
0:15:50 > 0:15:53Timing's crucial for Mini today.
0:15:53 > 0:15:56He's got to make sure his Scotch egg is bang on.
0:15:56 > 0:15:57Backs and bums.
0:15:57 > 0:16:01Happy with the yolk, he must finish off the Scotch egg in the oven.
0:16:04 > 0:16:06But he's misjudged his timings.
0:16:06 > 0:16:10His pheasant breast and creamed cabbage are ready.
0:16:10 > 0:16:11But the Scotch egg needs longer.
0:16:14 > 0:16:16So, Mini, what are we waiting on?
0:16:16 > 0:16:19- We're waiting for the sausage meat to cook.- OK.
0:16:23 > 0:16:25Come on, eggs, don't let me down.
0:16:28 > 0:16:30Finally, they're ready.
0:16:32 > 0:16:36To a serving platter he adds creamed cabbage and vegetables,
0:16:36 > 0:16:38pheasant breast ballotine,
0:16:38 > 0:16:41sauteed potatoes, sliced truffle.
0:16:44 > 0:16:47The moment of truth for his Scotch eggs.
0:16:54 > 0:16:56- Happy with the eggs?- Very.
0:16:56 > 0:16:59- Sigh of relief.- Yeah, big-time
0:17:01 > 0:17:04The plate is finished with a drizzle of pheasant sauce.
0:17:06 > 0:17:08- That looked like a lot of pressure. - It was.
0:17:08 > 0:17:12- I didn't get the eggs in the oven early enough.- Right.
0:17:12 > 0:17:14- Now that you've got there, are you pleased?- Yes. Yeah.
0:17:14 > 0:17:15I'm pleased that I got there
0:17:15 > 0:17:18and I'm pleased with what I've delivered, as well.
0:17:18 > 0:17:19- Shall we go and try it?- Yeah.
0:17:22 > 0:17:23That's what you wanted, is the runny egg?
0:17:23 > 0:17:25- So, you pleased with that?- Very.
0:17:25 > 0:17:27It's cooked perfectly, Marcus.
0:17:27 > 0:17:29- It tastes lovely.- Yeah.
0:17:29 > 0:17:31- Um, I like that it's not too runny in the middle.- Mm.
0:17:31 > 0:17:34The meat around the egg - is it cooked to what you're looking for?
0:17:34 > 0:17:38It's not too hard. It's quite soft. It breaks away quite nicely.
0:17:38 > 0:17:41- You get the little hits of black pudding.- Yeah.
0:17:41 > 0:17:42Really tasty.
0:17:42 > 0:17:44Are you happy with the cooking of the pheasant?
0:17:44 > 0:17:45Yeah, I mean, the pheasant...
0:17:45 > 0:17:48I think I could make it a little bit more moist.
0:17:48 > 0:17:49Yeah.
0:17:50 > 0:17:53The pheasant's maybe a little bit colder than you'd like.
0:17:53 > 0:17:56This white cabbage - are you pleased with the way it's seasoned?
0:17:56 > 0:17:58It's got a bit of bacon in there, so it's quite, um...
0:17:58 > 0:17:59salty.
0:17:59 > 0:18:01Loads of flavour, there, in the cabbage.
0:18:01 > 0:18:03You really get the bacon, it's really nice, innit?
0:18:03 > 0:18:06And the taste of the truffle on the dish, um... Overpowering?
0:18:06 > 0:18:11I don't think it's overpowering - I think I've been quite conservative.
0:18:11 > 0:18:12- MICHAEL:- I like the truffle.
0:18:12 > 0:18:15- I think that's what elevates it a little bit. I think that's...- Mm.
0:18:15 > 0:18:16What Marcus is looking for.
0:18:16 > 0:18:18Do you feel you've done enough with the dish
0:18:18 > 0:18:19- to get ahead of Michael? - I think so.
0:18:19 > 0:18:22I think it's definitely a main course for the banquet,
0:18:22 > 0:18:25and I think that if it was there, they'd really enjoy it.
0:18:27 > 0:18:29- I think he's got a nine with this. - A nine?- Mm.
0:18:29 > 0:18:32I agree with you. I...I'd give him a nine.
0:18:32 > 0:18:33Mm.
0:18:36 > 0:18:37- Hello, Chefs.- All right, Mini?
0:18:37 > 0:18:39Well done, man. How did he take it?
0:18:39 > 0:18:41I really don't know. Really don't know.
0:18:41 > 0:18:43I'm quite happy. I'm happy - very happy.
0:18:43 > 0:18:45Excellent.
0:18:45 > 0:18:46But I was with me fish, as well... Uh-oh!
0:18:48 > 0:18:51Tim is next, with his chicken and artichoke dish,
0:18:51 > 0:18:54also inspired by the Calendar Girls.
0:18:54 > 0:18:57- How you getting on, Chef? - Yeah, good. Good, mate.
0:18:57 > 0:19:00Having taken the lead in the first two rounds,
0:19:00 > 0:19:04he's hoping his take on a traditional dish will be a winner.
0:19:04 > 0:19:06He starts by warming cos lettuce in the pan,
0:19:06 > 0:19:09and frying the poached chicken breasts.
0:19:10 > 0:19:13- Just crisping the skin up? - Yeah, that's it, man.
0:19:13 > 0:19:17To a bowl, he adds the lettuce, white wine, shallots,
0:19:17 > 0:19:20boiled artichokes and chicken thigh confit,
0:19:20 > 0:19:23then drizzles with roast chicken vinaigrette
0:19:23 > 0:19:26and places in a presentation tin.
0:19:26 > 0:19:28- Take it over there, Chef?- Please.
0:19:29 > 0:19:33Next, the green tomato jam and crispy artichokes.
0:19:35 > 0:19:38Then he glazes the chicken breast with chicken jus.
0:19:39 > 0:19:43To a hot serving plate, he adds Jerusalem artichoke puree...
0:19:45 > 0:19:48..garlic, spinach and chicken thigh...
0:19:48 > 0:19:51- Watch it, you're really running behind now.- Yeah, Now, Chef.
0:19:51 > 0:19:53..and finally the chicken breast.
0:20:03 > 0:20:04Why don't you, er...
0:20:04 > 0:20:07- put a bit of that on the plate? - Bit of the salad on there
0:20:07 > 0:20:09just to ea in with it. My artichokes.
0:20:09 > 0:20:11Got some on there.
0:20:11 > 0:20:13Jam on the side - that's the idea.
0:20:13 > 0:20:15And then with the crisps,
0:20:15 > 0:20:18just a few sprinkled on top of the salad, basically.
0:20:18 > 0:20:21- OK. So, let's go and try some. - Yeah, please, I'd love to.
0:20:23 > 0:20:27- The chicken you've poached and just finished on the skin side?- Yeah.
0:20:30 > 0:20:32What do you think about the cooking?
0:20:32 > 0:20:34I'm a little bit annoyed about the chicken,
0:20:34 > 0:20:36cos it is a bit overcooked.
0:20:36 > 0:20:39- I got the plates really hot this time.- Yeah.
0:20:39 > 0:20:41- With them being cold on my fish course.- Yeah.
0:20:41 > 0:20:43Obviously that's then carried on cooking it more.
0:20:45 > 0:20:48- MINI:- It's a very nice tasting chicken.- Mm.
0:20:48 > 0:20:50And he's cooked it extremely well.
0:20:50 > 0:20:54Do you feel you've got the sweet and sour element correct in the jam?
0:20:54 > 0:20:55Yeah, I think that element works -
0:20:55 > 0:20:57I think you need the jam to eat the dish.
0:20:57 > 0:21:00I think he's got the jam spot on.
0:21:01 > 0:21:04And over here, on the side you've got the thigh and the shallot,
0:21:04 > 0:21:06- what have you done there?- Lightly roasted and cooked in white wine,
0:21:06 > 0:21:09- just to bring a tiny bit of acidity back through the salad.- Mm.
0:21:09 > 0:21:12He's got some artichokes in there, as well, and they taste lovely.
0:21:12 > 0:21:13Yeah, nice and caramelised.
0:21:13 > 0:21:15Overall, the dish - are you happy?
0:21:15 > 0:21:17I'm happy with the combination of flavours.
0:21:17 > 0:21:19It's very honest, good ingredients.
0:21:19 > 0:21:22Well, should be handled well - apart from my overcooked chicken.
0:21:24 > 0:21:25I think he's done very well.
0:21:25 > 0:21:27- Again!- Again, yes!
0:21:27 > 0:21:30- You'd struggle to find anyone that couldn't like that.- Yeah.
0:21:30 > 0:21:32- What would you mark it? - I'm on the 7s, there.
0:21:36 > 0:21:37- Chefs.- Happy?
0:21:37 > 0:21:39- No.- Oh, really?- Not at all.
0:21:39 > 0:21:42You know - overcooked chicken breast let the dish down completely.
0:21:42 > 0:21:44- Sorry.- Did he say anything?
0:21:44 > 0:21:47- No, but I'm sure he's going to tell me later.- Yeah!
0:21:48 > 0:21:51Michael is last up, with a floral tribute to his mum,
0:21:51 > 0:21:54featuring pork and clamped vegetables -
0:21:54 > 0:21:59much of which relies on perfecting each element at the last minute.
0:22:00 > 0:22:03He starts by pan-frying the connective pork tissue.
0:22:06 > 0:22:07To a Perspex platter,
0:22:07 > 0:22:11he adds the almond and garlic sauce and beetroot powder.
0:22:14 > 0:22:16He cooks the clamped vegetables in ham fat...
0:22:20 > 0:22:24..and adds the purple salt-baked potatoes to the platter.
0:22:24 > 0:22:27He adds butter, thyme and garlic to his pork.
0:22:27 > 0:22:30- Due at the pass about now.- Yep.
0:22:30 > 0:22:37Next, kale, anchovies, sliced beetroot and the pork skin.
0:22:37 > 0:22:41He garnishes with edible flowers and cured ham fat.
0:22:41 > 0:22:43Could you grab me a blowtorch, please?
0:22:43 > 0:22:47Gently stick it over that fat if you would, mate.
0:22:47 > 0:22:50He tops with clamped vegetables,
0:22:50 > 0:22:54and finally adds slices of his pork connective tissue.
0:23:04 > 0:23:05Almost speechless.
0:23:06 > 0:23:09- What do you think, guys? - Beautiful.- Stunning.
0:23:09 > 0:23:11- Tell me what this is called, again. - This is called
0:23:11 > 0:23:14My Mum Is Single And Looking To Find A Well-dressed Man.
0:23:14 > 0:23:16Does your mum know you've called your dish that?
0:23:16 > 0:23:17Absolutely no idea!
0:23:19 > 0:23:23Do you think that's good enough to get your lovely mother a partner?
0:23:23 > 0:23:25Yeah. Possibly you, Chef.
0:23:25 > 0:23:28- Stunning.- It's "wow" again. It's another "wow"!
0:23:28 > 0:23:30Are you happy with the cut of pork and the cooking of it?
0:23:30 > 0:23:32Yeah, I think the temperature was bang on.
0:23:32 > 0:23:35- The texture's fantastic.- Wow. I think he's cooked it perfectly,
0:23:35 > 0:23:37- and I wouldn't want it cooked any more, myself.- No.
0:23:37 > 0:23:40- I've noticed that you've used a purple potato.- Yeah.
0:23:40 > 0:23:42I'll be honest, there's a huge benefit
0:23:42 > 0:23:43of it being the colour it is.
0:23:43 > 0:23:47It's more attractive, and that's a massive part of what I do as a cook.
0:23:47 > 0:23:48It's so soft on the inside,
0:23:48 > 0:23:51- and it's got that nice salty crust on the outside.- Mm.
0:23:51 > 0:23:55- And the crackling - what's on the outside?- Beetroot and salt.
0:23:58 > 0:24:01- You're expecting that crackling to be harder...- Yeah.
0:24:01 > 0:24:03..but it's not, it just dissolves. I really like it.
0:24:03 > 0:24:05Have you tasted the sauce?
0:24:05 > 0:24:06I really like it.
0:24:06 > 0:24:09- Garlic content - are you pleased with that?- Yeah.
0:24:09 > 0:24:12I've never had anything with too much garlic in,
0:24:12 > 0:24:15so I had to kind of pull it back from my personal taste.
0:24:15 > 0:24:17I mean, it works really well with the pork.
0:24:17 > 0:24:19What do you think the WI ladies will say with that?
0:24:19 > 0:24:21I don't think they'll understand literally
0:24:21 > 0:24:22the story of my mother being a florist,
0:24:22 > 0:24:25but they'll see the connection to the humble ingredients
0:24:25 > 0:24:27that are then made beautiful.
0:24:27 > 0:24:29I can't... Personally, I can't fault it.
0:24:29 > 0:24:31Wow.
0:24:31 > 0:24:32Give yourself a mark.
0:24:33 > 0:24:34I think it's a ten.
0:24:42 > 0:24:44- Stunning, mate. - Yeah, very impressed.- Absolutely.
0:24:44 > 0:24:46I think with that dish, you've definitely got me worried.
0:24:46 > 0:24:48I've got a feeling he liked it.
0:24:48 > 0:24:51For me, I'm not expecting to get a big score from Marcus.
0:24:51 > 0:24:53He's not going to be forgiving.
0:24:53 > 0:24:55I don't think I've let myself down here,
0:24:55 > 0:24:57but it's for Marcus to tell me, isn't it?
0:25:04 > 0:25:06Main course done. Pleased that's over with?
0:25:06 > 0:25:08- Yeah.- Very much so.
0:25:08 > 0:25:09Yeah?
0:25:09 > 0:25:11I'm going to start with you, Mini.
0:25:13 > 0:25:16The highlights of the dish for me were the Scotch egg.
0:25:16 > 0:25:18The cooking of the egg was bang on.
0:25:18 > 0:25:22The meat around the egg, that was really well cooked.
0:25:22 > 0:25:26But getting the egg right, for me, cost you the dish.
0:25:26 > 0:25:29The pheasant being a little bit overcooked.
0:25:29 > 0:25:31The cabbage had lost its sparkle.
0:25:31 > 0:25:33Didn't really hit the mark.
0:25:35 > 0:25:37Now for you, Tim.
0:25:37 > 0:25:41For your dish, Not All Jam And Jerusalem,
0:25:41 > 0:25:44I liked the presentation - I thought it was fun.
0:25:44 > 0:25:46I thought the jam was delicious. Well done.
0:25:46 > 0:25:47Thanks, Marcus.
0:25:49 > 0:25:52The Jerusalem artichoke three ways - that also worked.
0:25:52 > 0:25:53But...
0:25:55 > 0:25:57..the chicken should have been perfect,
0:25:57 > 0:26:00but in the end, as you well know, it was overcooked.
0:26:02 > 0:26:05I don't think the spinach had a place on the plate.
0:26:05 > 0:26:06It was a bit bland, a bit average.
0:26:06 > 0:26:08I think you were just trying too hard.
0:26:08 > 0:26:10I don't think it worked today.
0:26:12 > 0:26:16Michael, for your dish,
0:26:16 > 0:26:20of My Mother Is Single And Looking For A Well-dressed Man,
0:26:20 > 0:26:24I thought you created an absolutely stunning dish.
0:26:24 > 0:26:25I really do.
0:26:27 > 0:26:28It was a work of art.
0:26:30 > 0:26:33The pork crackling was delicious.
0:26:33 > 0:26:36The almond and garlic sauce was brilliant.
0:26:36 > 0:26:39The purple potatoes and the way you cooked them,
0:26:39 > 0:26:41they were absolutely delicious.
0:26:44 > 0:26:46I suppose the question for me -
0:26:46 > 0:26:48is the dish fit for a banquet?
0:26:48 > 0:26:50Will they get it?
0:26:52 > 0:26:56I suppose now for the most important part -
0:26:56 > 0:26:57the scores.
0:26:57 > 0:26:59And we'll start with you, Mini.
0:27:01 > 0:27:02A six.
0:27:04 > 0:27:05Too simple, Mini.
0:27:06 > 0:27:07Tim.
0:27:10 > 0:27:11I'm going to give you...
0:27:13 > 0:27:15..a six also.
0:27:16 > 0:27:18- You overthought this one.- Yeah.
0:27:21 > 0:27:22And Michael.
0:27:26 > 0:27:28I thought about this long and hard, Michael.
0:27:34 > 0:27:36I'm going to give you that ten.
0:27:36 > 0:27:37APPLAUSE
0:27:37 > 0:27:40Hey, well done, mate! Well done.
0:27:40 > 0:27:41You absolutely nailed it.
0:27:41 > 0:27:43Well done, mate, it was beautiful.
0:27:43 > 0:27:44Nailed it.
0:27:44 > 0:27:46You should be very proud.
0:27:47 > 0:27:50It's still not over. Desserts to go.
0:27:50 > 0:27:52- Well done, we'll see you tomorrow. - Thank you, Marcus.
0:27:56 > 0:27:58Did I see you get a little bit emotional then?
0:27:58 > 0:27:59No.
0:27:59 > 0:28:00A little bit, maybe.
0:28:00 > 0:28:02You should do, mate, it was amazing.
0:28:02 > 0:28:04It was a stunning dish. Absolutely stunning.
0:28:04 > 0:28:07You know, obviously, I'm feeling disappointed, but deservedly so.
0:28:07 > 0:28:10My dish wasn't good enough, and not executed properly.
0:28:10 > 0:28:11Don't know what to say!
0:28:11 > 0:28:13- Ten!- From Marcus.
0:28:13 > 0:28:15Take it. Wear it with pride.
0:28:15 > 0:28:18- MICHAEL:- Getting a ten from Marcus Wareing has stunned me,
0:28:18 > 0:28:20and to get the recognition from him
0:28:20 > 0:28:22is an incredible, incredible feeling.
0:28:22 > 0:28:26Despite a victory for Michael, Tim holds on to a one-point lead
0:28:26 > 0:28:30with 23 points, with Mini five points behind in last place.
0:28:30 > 0:28:32I'm going to pick myself up one more time,
0:28:32 > 0:28:34and go in guns blazing for the final course.