0:00:04 > 0:00:07This week, three of the North West's top chefs -
0:00:07 > 0:00:09returning contender Mark Ellis...
0:00:09 > 0:00:13You just let yourselves down with the seasoning there a little bit.
0:00:13 > 0:00:15..award-winning newcomer Eve Townsend...
0:00:15 > 0:00:18We definitely need 10s, Mark, to even, like, to close the gap!
0:00:18 > 0:00:21..and Michelin trained young gun Matt Worswick...
0:00:21 > 0:00:24If this goes wrong it's game over for me.
0:00:24 > 0:00:26..are fighting to get their dishes to a banquet
0:00:26 > 0:00:31celebrating 100 years of the Women's Institute at London's Drapers' Hall.
0:00:33 > 0:00:38Yesterday, Matt came up trumps again with an inspired lobster dish.
0:00:38 > 0:00:41The presentation was great. I'm giving you a 7.
0:00:41 > 0:00:45But for returning chef Mark, fish spelled disaster.
0:00:45 > 0:00:48It's split. The mousse has split, I can't serve that.
0:00:48 > 0:00:50I'm giving you a 3.
0:00:50 > 0:00:52Today, it's a battle for the main.
0:00:52 > 0:00:56The proof is in the main course, is that what you're doing today,
0:00:56 > 0:00:57or are we having a pudding?
0:00:57 > 0:01:01Executive chef Eve is determined to deliver refined cooking on time.
0:01:01 > 0:01:05Written my time down in a few places so I'm hoping that might help me out.
0:01:05 > 0:01:08My pie hasn't even gone in the oven yet.
0:01:08 > 0:01:10And Mark must pull off a top score today
0:01:10 > 0:01:12if he's to stay in the running.
0:01:12 > 0:01:14I think it's the best dish I've put up all week.
0:01:14 > 0:01:17- Do you feel threatened by that, Eve? - We'll wait and see.
0:01:17 > 0:01:18Who will let themselves down?
0:01:18 > 0:01:21I'm not sure if that dish went to the banquet
0:01:21 > 0:01:22you'd get it out on time.
0:01:22 > 0:01:24And who will hit new heights?
0:01:24 > 0:01:25I'm giving you a 10.
0:01:39 > 0:01:43In 1915, the Women's Institute was founded to encourage women to
0:01:43 > 0:01:46produce and preserve food during World War I.
0:01:48 > 0:01:51Today, the Institute is known for its trustworthy recipes that
0:01:51 > 0:01:54have helped make British food great.
0:01:54 > 0:01:56Hello, ladies.
0:01:56 > 0:01:59The chefs have explored the 100-year history of the organisation...
0:01:59 > 0:02:02They're out there digging in their long skirts.
0:02:02 > 0:02:06..and been inspired by important women much closer to home...
0:02:06 > 0:02:08- Hey!- Hi, Mum, hi, how are you?
0:02:08 > 0:02:12..to create plates of perfection to celebrate the glorious WI.
0:02:12 > 0:02:14Not a problem at all. Right, see yous later on.
0:02:16 > 0:02:20Judging the chefs this week is Michelin starred Sat Bains,
0:02:20 > 0:02:23a former banquet champion with impeccable standards.
0:02:23 > 0:02:25So this is it, main course.
0:02:25 > 0:02:27I'm not interested too much in gimmicks,
0:02:27 > 0:02:30I'm interested in absolute brilliant cooking.
0:02:30 > 0:02:31Flavour, depth -
0:02:31 > 0:02:34this is where the true skill of the chef is going to come out.
0:02:35 > 0:02:37This is the main event, the main course.
0:02:37 > 0:02:40Is the pressure higher for this course than the others?
0:02:40 > 0:02:43Yeah, and don't forget, the North West produced the main course
0:02:43 > 0:02:46banquet winner for last year, so certainly big shoes to fill.
0:02:46 > 0:02:47It's all to play for still.
0:02:47 > 0:02:50I just hope that I can refine what I'm doing.
0:02:50 > 0:02:53Timings are obviously proving to be a bit of an issue for me.
0:02:53 > 0:02:55I'm really going to try and stretch me lead out today,
0:02:55 > 0:02:57get higher than a 7.
0:02:57 > 0:03:01I'm planning on getting a 10 today and hopefully catch you up.
0:03:02 > 0:03:04First up, Mark Ellis,
0:03:04 > 0:03:09in last place on just 8 points after a nightmare with his fish course.
0:03:10 > 0:03:12He crashed out of the competition last year
0:03:12 > 0:03:16and must up his game to avoid the same happening again.
0:03:16 > 0:03:19It's absolutely essential that I do well today.
0:03:19 > 0:03:21It can't get any worse than getting a 3 for the fish,
0:03:21 > 0:03:24so it's only onwards and upwards from here.
0:03:24 > 0:03:27- Morning, chef. How are you? - Very well, thank you.
0:03:27 > 0:03:30- How you feeling?- Good night's sleep, got over the dramas of yesterday,
0:03:30 > 0:03:31can't wait to get this done today.
0:03:31 > 0:03:33That's what I want to hear. OK, what have we got today?
0:03:33 > 0:03:36We've got Making Ends Meet, a thrifty dish based on the
0:03:36 > 0:03:39frugality of the Women's Institute,
0:03:39 > 0:03:43erm, and a dish inspired by my nan.
0:03:43 > 0:03:47It's essentially steak and kidney, corned beef hash and beans.
0:03:47 > 0:03:49Your starter was a play on a breakfast,
0:03:49 > 0:03:52your fish course was a play on a dessert.
0:03:52 > 0:03:55Is this going to be, like, what it says on the tin?
0:03:55 > 0:03:58This is just straightforward good home cooking, chef,
0:03:58 > 0:04:00- with a little refinement.- Good.
0:04:00 > 0:04:03- What we've got, I'm going to take a nice piece of bavette steak...- Yeah.
0:04:03 > 0:04:04..I'm going to water bath it
0:04:04 > 0:04:07and then just quickly roast it in a pan with butter at the end.
0:04:07 > 0:04:09I've got British brisket,
0:04:09 > 0:04:12- and I'm going to make my version of corned beef hash.- OK, yeah.
0:04:12 > 0:04:16I'm going to marinade some kidneys in tarragon mustard, er,
0:04:16 > 0:04:19got some fantastic haricots blancs and cannellini beans,
0:04:19 > 0:04:21they're going to be cooked down with tomatoes.
0:04:21 > 0:04:24- So it's like baked beans, in essence? - Yeah, very much so.
0:04:24 > 0:04:27- I'm really looking forward to it. - Thank you.
0:04:28 > 0:04:32I think Mark, with this dish, is taking it back to basics.
0:04:32 > 0:04:35I think he's been prone to too many gimmicky elements, and I think
0:04:35 > 0:04:39he's learned his lesson the hard way, you know, with the scoring.
0:04:39 > 0:04:44Next up, with 11 points, is executive chef Eve Townsend.
0:04:44 > 0:04:48Despite being second, Eve has had disappointing scores so far.
0:04:48 > 0:04:51She's determined to nail her main course
0:04:51 > 0:04:53with a dish close to her heart.
0:04:53 > 0:04:56This dish is probably my most sentimental dish.
0:04:56 > 0:05:00It's all about strong women in my life, my mum, my nan, you know,
0:05:00 > 0:05:02and everything I want my little boy to kind of
0:05:02 > 0:05:04look up to me as, you know.
0:05:04 > 0:05:06- Hey, Eve, how we doing?- Hi! - You OK?- Yeah, not too bad.
0:05:06 > 0:05:10First and foremost, what's it called, and what's the inspiration behind it?
0:05:10 > 0:05:13- Well, it's called A Quintessential English Countryside.- OK.
0:05:13 > 0:05:16I'm making a shepherd's pie that my mum used to make, my nan,
0:05:16 > 0:05:18my great grandma.
0:05:18 > 0:05:21- I make it for my little boy, er, it's one of his favourites.- OK.
0:05:21 > 0:05:23How are you going to refine it?
0:05:23 > 0:05:27Erm, I'm doing it in a short-crust pastry case, top it with potato...
0:05:27 > 0:05:29I'm using heather-fed lamb, so I've got two cuts.
0:05:29 > 0:05:32- The neck mince is going to be used for shepherd's pie...- OK.
0:05:32 > 0:05:33..and then I've got a chump,
0:05:33 > 0:05:36- which I'm going to cook in the water bath...- OK.
0:05:36 > 0:05:38..and then just finish it off in a pan.
0:05:38 > 0:05:40What's the artichokes for?
0:05:40 > 0:05:44- Jerusalem artichokes, I'm going to make a puree.- Mark, you nervous?
0:05:44 > 0:05:46Yeah, it's a fantastic box of ingredients.
0:05:46 > 0:05:49- You're not having second thoughts, are you?- No, not today.
0:05:49 > 0:05:52You're not going to make a blancmange or anything, are you?
0:05:52 > 0:05:54A blancmange of beef?
0:05:55 > 0:05:57Eve needs to get her timing right for this dish
0:05:57 > 0:05:59because there's lots of elements.
0:05:59 > 0:06:01She knows about it, she's aware of it,
0:06:01 > 0:06:02and I think she's going to nail it.
0:06:03 > 0:06:05Last up is newcomer Matt.
0:06:05 > 0:06:10Currently in first place with 14 points, and with two courses
0:06:10 > 0:06:14still to go, he has his sights set on scoring big today.
0:06:14 > 0:06:16I really need a higher score than a 7.
0:06:16 > 0:06:20It's very frustrating with the silly mistakes that I've been making,
0:06:20 > 0:06:23but I'm going to try and fix those today.
0:06:23 > 0:06:26- Morning, Matt.- How we doing, chef? - How d'you feel this morning?
0:06:26 > 0:06:28Very positive about this one, I think.
0:06:28 > 0:06:30So what's this dish and what's the inspiration behind it?
0:06:30 > 0:06:32So the dish is called Shall I Be Mother?
0:06:32 > 0:06:36The inspiration for this is based upon my grandmother
0:06:36 > 0:06:38- and her association with the WI.- OK.
0:06:38 > 0:06:41- I've brought along her own recipe book.- OK.
0:06:41 > 0:06:44I'm going to use a hotpot recipe.
0:06:44 > 0:06:47So, obviously, another traditional dish.
0:06:47 > 0:06:50How are you going to make this dish gastronomic?
0:06:50 > 0:06:53- The money piece is a boned out best end of lamb.- Yeah.
0:06:53 > 0:06:57I'm going to make a stuffing, do it with apricots...
0:06:57 > 0:06:59I've got some spinach,
0:06:59 > 0:07:03and then I'm going to mince some shoulder of lamb.
0:07:03 > 0:07:06I've got some great lamb's liver, some kidneys.
0:07:06 > 0:07:09So is the hotpot going to be an accompaniment?
0:07:09 > 0:07:12- The main event is definitely the best end of lamb.- OK.
0:07:12 > 0:07:14And the hotpot is a homage to me grandmother.
0:07:14 > 0:07:17So, hotpot, Eve, isn't that more Lancashire?
0:07:17 > 0:07:19It's all North West, chef.
0:07:19 > 0:07:21We'll wait and see.
0:07:21 > 0:07:23It's going to be really interesting to see how Matt's
0:07:23 > 0:07:25going to deliver his dish.
0:07:25 > 0:07:27Is it going to be a classical, is it going to be innovative,
0:07:27 > 0:07:30is it going to be modern? Ultimately it's got to be flavoursome.
0:07:30 > 0:07:31It's got to be delicious.
0:07:31 > 0:07:33Chefs, you're all doing classic dishes here
0:07:33 > 0:07:36so what you've got to think is refinement, elevation.
0:07:36 > 0:07:38So cook your hearts out and good luck.
0:07:44 > 0:07:48All three chefs are doing their take on traditional British recipes,
0:07:48 > 0:07:52and all of them have multiple elements.
0:07:52 > 0:07:54So, what dish are you doing, then, Mark?
0:07:54 > 0:07:57I'm doing, erm, steak and kidney,
0:07:57 > 0:07:59and corned beef hash and beans.
0:07:59 > 0:08:01Does it not sound like two dishes in one?
0:08:01 > 0:08:05No different than serving a hotpot and a best end in my opinion.
0:08:05 > 0:08:08At the crucial halfway point, Eve and Mark are desperate
0:08:08 > 0:08:12to catch leader Matt, and the competition is fierce.
0:08:12 > 0:08:15There was definitely, er, a bit of a lack of seasoning in your dishes,
0:08:15 > 0:08:18both of you, yesterday, which took me a bit by surprise.
0:08:18 > 0:08:21I'm just going to concentrate on my food and try
0:08:21 > 0:08:25and get it right rather than seeing what everybody else is doing.
0:08:27 > 0:08:30Both Matt and Eve are using local lamb,
0:08:30 > 0:08:32whereas Mark has chosen to cook beef.
0:08:32 > 0:08:36I'm thinking the question ultimately is going to be which do you prefer,
0:08:36 > 0:08:39- beef or lamb?- The proof is in the main course, as they say.
0:08:39 > 0:08:44- Or are we having a pudding?- No, I've moved away from that, I'm afraid.
0:08:44 > 0:08:48- It really is right back to basics today.- I'll believe it when I see it!
0:08:49 > 0:08:52After yesterday's ambitious fish course failed,
0:08:52 > 0:08:55Mark has decided to go back to his classical roots today.
0:08:55 > 0:08:58- Mark, how we doing? - All right, chef.- Good.
0:08:58 > 0:09:01- Better than this point yesterday. - You're looking very calm.
0:09:01 > 0:09:02Really organised today, chef.
0:09:02 > 0:09:05So have you stripped away all the gimmicky stuff
0:09:05 > 0:09:06and just gone straight for the jugular?
0:09:06 > 0:09:09I think it's essential, especially after yesterday's result,
0:09:09 > 0:09:11that I come out and show everybody what I can do.
0:09:11 > 0:09:13Good luck. Thank you, chef.
0:09:13 > 0:09:15I think with Mark, he's gone through a journey.
0:09:15 > 0:09:17You know, he started off quite confident
0:09:17 > 0:09:20and he's realised quite quickly that the novelty value wears off.
0:09:20 > 0:09:24For once he could actually deliver what it says on the tin.
0:09:26 > 0:09:30Mark gets started on his corned beef hash, dicing beef brisket
0:09:30 > 0:09:32and mixing with potatoes, shallots and parsley.
0:09:32 > 0:09:36So, Mark, is that kidneys that you're just prepping over there?
0:09:36 > 0:09:38Yeah, I'm just skewering them up.
0:09:38 > 0:09:40I'm going to do them sort of barbecue style,
0:09:40 > 0:09:43a little bit of charred flavour in there.
0:09:43 > 0:09:45Current leader Matt is also using kidney
0:09:45 > 0:09:47to stuff his best end of lamb.
0:09:47 > 0:09:50A prime cut of meat, it has to be cooked perfectly.
0:09:50 > 0:09:53So, Matt, you're going to stuff your saddle now, are you?
0:09:53 > 0:09:57- What's in the mix?- So I've got me kidneys in there, I've got me liver.
0:09:57 > 0:10:01- Yeah.- I've got the...a bit of the mince shoulder, the mince fillet,
0:10:01 > 0:10:03some apricots.
0:10:03 > 0:10:05The risk here is that's not cooked enough,
0:10:05 > 0:10:06that's under or overcooked.
0:10:06 > 0:10:08- Sure.- So how are you going to guarantee?
0:10:08 > 0:10:10I fried some off in a pan to do a test.
0:10:10 > 0:10:13Cos if this doesn't work the whole dish is ruined, isn't it?
0:10:13 > 0:10:16- This is the money piece for the dish.- OK.
0:10:16 > 0:10:20If this goes wrong then it's game over for me, unfortunately.
0:10:22 > 0:10:26Matt stuffs his best end of lamb and for added flavour rolls it
0:10:26 > 0:10:30in caul fat, a thin membrane that surrounds an animal's stomach.
0:10:30 > 0:10:33He then ties it with string ready to roast.
0:10:33 > 0:10:35Matt, you look like you've got quite a bit to do. Are you OK?
0:10:35 > 0:10:38Just concentrating, Mark, to be honest with you, trying to get me
0:10:38 > 0:10:41head down for the first bit and then, you know, see how we get on.
0:10:41 > 0:10:44Another chef using lamb is fellow newcomer Eve,
0:10:44 > 0:10:48who's keen to show Sat there's refinement to her food.
0:10:48 > 0:10:50What about you, Eve? Have you got any risks today?
0:10:50 > 0:10:54The only risk really for me today is just cooking it right, timings,
0:10:54 > 0:10:58and, er, just making sure I remember to season it.
0:10:58 > 0:11:00She starts with her vegetables,
0:11:00 > 0:11:05cooking down purple heritage carrots in carrot juice, butter and sugar.
0:11:06 > 0:11:10The WI are renowned for their exemplary standards of baking,
0:11:10 > 0:11:12and Eve's taking a big risk making her own pastry
0:11:12 > 0:11:14for her shepherd's pie.
0:11:14 > 0:11:16Eve, how we doing? That's what I like to see, some pastry.
0:11:16 > 0:11:19Hopefully it'll come out nice and crisp and golden,
0:11:19 > 0:11:21and then obviously the shepherd's pie,
0:11:21 > 0:11:24as moist as a shepherd's pie would be that you'd tuck into.
0:11:24 > 0:11:26- Well, good luck.- Thanks.
0:11:26 > 0:11:27A couple of timers over here, Eve,
0:11:27 > 0:11:30if you want to borrow them for when you're going to open the pack.
0:11:30 > 0:11:33Well, I've written my time down in a few places
0:11:33 > 0:11:35so I'm hoping that might help me out today.
0:11:36 > 0:11:39Eve went to visit the farm in Goosnargh, Lancashire,
0:11:39 > 0:11:43where for nearly 20 years, she's sourced fine local produce.
0:11:43 > 0:11:47'The Lancashire countryside is a big influence on my cooking style,
0:11:47 > 0:11:50'and it's been a huge inspiration for this particular menu
0:11:50 > 0:11:52'and especially my main course.'
0:11:53 > 0:11:56The farm was set up by Winnie Swarbrick,
0:11:56 > 0:12:00an active member of the WI for most of her 82 years.
0:12:00 > 0:12:02Winnie's son Reg now runs the farm.
0:12:02 > 0:12:03Haven't seen you for ages.
0:12:03 > 0:12:06- I'm all right, are you well? - Great to see you.- Thank you.
0:12:06 > 0:12:11I remember coming here and seeing Winnie in the kitchen and stuff.
0:12:11 > 0:12:13She was a great inspiration to me.
0:12:13 > 0:12:16Yeah, well, she's always worked exceedingly hard.
0:12:16 > 0:12:19Would bake one minute, next minute she'd be driving a tractor.
0:12:19 > 0:12:21Strong Lancashire girl like myself.
0:12:21 > 0:12:25- Absolutely, yeah, she'd have been proud of you, Eve.- I hope so.
0:12:28 > 0:12:32Reg introduced Eve to two more strong Lancashire women -
0:12:32 > 0:12:35Winnie's sister Nelly and Auntie Pat.
0:12:35 > 0:12:37I've come to talk about Winnie today.
0:12:37 > 0:12:41Oh, yes, the great, lovely Winnie, yeah, Auntie Nelly's sister.
0:12:41 > 0:12:45- She was in the WI. - Yeah, all of us have been in the WI.
0:12:45 > 0:12:48- I've been a member, this year, 50 years.- Wow!
0:12:48 > 0:12:50She was a great cook, wasn't she?
0:12:50 > 0:12:53There was always stuff laid out on the table when you came round.
0:12:53 > 0:12:56Everybody was always welcome at the table, weren't they,
0:12:56 > 0:12:59to have lunch, a shepherd's pie or hotpot or whatever, didn't they?
0:12:59 > 0:13:04Eve wanted Nelly and Pat's WI seal of approval on her shepherd's pie.
0:13:05 > 0:13:07Ooh, it's very tasty.
0:13:07 > 0:13:08Oh, it is, it's lovely.
0:13:11 > 0:13:14- What's in your mashed potato? - Egg yolk.- Egg yolk.
0:13:14 > 0:13:16Very, very tasty and a good WI dish.
0:13:16 > 0:13:18- Let's hope it's a winner.- Yeah.
0:13:18 > 0:13:20THEY LAUGH
0:13:20 > 0:13:23It's been great meeting Nelly and Pat and talking to Reg,
0:13:23 > 0:13:26and, obviously, Winnie's been such a great inspiration for my menu
0:13:26 > 0:13:29I, er, I really need to make them all proud.
0:13:33 > 0:13:36Back in the kitchen, Eve is making her artichoke puree,
0:13:36 > 0:13:39whilst Mark blanches cabbage
0:13:39 > 0:13:43and finishes the gravy for his nostalgic dish inspired by his gran.
0:13:43 > 0:13:45I want to taste your sauce.
0:13:45 > 0:13:49I think I've got just the level of depth of flavour that I want.
0:13:51 > 0:13:54For his baked beans, Mark browns lardons with garlic
0:13:54 > 0:13:59and onion then reduces with vinegar, stock, red wine and tomatoes.
0:13:59 > 0:14:03Finally he adds cannellini and haricot blanc beans.
0:14:04 > 0:14:08It's not really like Mark not to use any sort of gimmicks or tricks or,
0:14:08 > 0:14:11you know, frivolity, so he seems to be playing it very,
0:14:11 > 0:14:15very simple, very safe, so should be interesting to see how it plays out.
0:14:16 > 0:14:19Eve is making the topping for her shepherd's pie
0:14:19 > 0:14:22by mashing potatoes and enriching with egg yolk.
0:14:24 > 0:14:27Fellow newcomer Matt is also using the classic combination of
0:14:27 > 0:14:28lamb and potatoes.
0:14:29 > 0:14:31So, Matt, I don't know if you know,
0:14:31 > 0:14:34a hotpot's actually made its way to the banquet before.
0:14:34 > 0:14:38The comments were that was the pinnacle of a hotpot.
0:14:38 > 0:14:41Well, I feel very positive that it's got the potential to go
0:14:41 > 0:14:45all the way, but there's more pressure again to do
0:14:45 > 0:14:48me grandmother's hotpot justice and take it all the way.
0:14:48 > 0:14:51- Well, good luck.- Thank you very much.
0:14:51 > 0:14:54For the hotpot filling, Matt's cooked down diced lamb neck
0:14:54 > 0:14:58and shoulder, with carrots, onion and veal stock,
0:14:58 > 0:15:01which he now tops with thinly sliced potatoes.
0:15:03 > 0:15:08Mark is first up to the pass with his dish of Making Ends Meet.
0:15:08 > 0:15:12He griddles his kidney and red onion brochettes, basted in honey
0:15:12 > 0:15:17and mustard, and finishes his bavette steak with butter and oil.
0:15:17 > 0:15:21- D'you need anything doing, Mark? - I'm OK, thanks, mate, all on track.
0:15:21 > 0:15:24Next, he char-grills blanched Hispi cabbage
0:15:24 > 0:15:27and serves his corned beef hash and baked beans in tins.
0:15:27 > 0:15:30Mark, is everything as you want it? Are you happy with it?
0:15:30 > 0:15:34Really pleased, chef, can't wait to give it to you.
0:15:34 > 0:15:37Mark starts his plate with the char-grilled cabbage
0:15:37 > 0:15:40before adding baby leeks and baby yellow carrots.
0:15:40 > 0:15:42Got 15 seconds.
0:15:42 > 0:15:45That's 10 seconds too long, chef.
0:15:45 > 0:15:47Next, the kidney and onion brochette,
0:15:47 > 0:15:49and thin slices of bavette steak.
0:15:51 > 0:15:54Finally, a garnish of baby broad beans and red wine
0:15:54 > 0:15:56and pig's trotter gravy.
0:16:00 > 0:16:02- OK, Mark, you happy? - Yeah, really happy.
0:16:02 > 0:16:05- Best food I've put up all week. - Looks nice, really colourful.
0:16:05 > 0:16:07Very colourful, yeah. Shall we go and have a taste? Yes, chef.
0:16:07 > 0:16:09I'll grab the basket.
0:16:12 > 0:16:14- How do you feel about this dish? - I'm really pleased with it.
0:16:14 > 0:16:17It's very different to what he's put up before, isn't it?
0:16:17 > 0:16:18Oh, yeah, definitely.
0:16:18 > 0:16:21Actually like he might have stayed a little bit classical!
0:16:25 > 0:16:28SAT: Do you think the beef is cooked enough?
0:16:28 > 0:16:29That's exactly how I like it.
0:16:32 > 0:16:34That's very pink.
0:16:34 > 0:16:36I don't think my gran would eat it like that.
0:16:36 > 0:16:38I don't think mine would either.
0:16:41 > 0:16:43SAT: D'you think the kidney's cooked enough?
0:16:43 > 0:16:47I think it could probably do with a touch more, I think, maybe.
0:16:47 > 0:16:50I think the kidneys are too pink for me.
0:16:50 > 0:16:53- I don't really like 'em like that. - Shall we try the corned beef hash?
0:16:53 > 0:16:56- It's very flavoursome. - Yeah, packed full of flavour.
0:16:56 > 0:16:59SAT: D'you think this is a well-balanced dish for a main course?
0:16:59 > 0:17:01I think there are quite a lot of elements
0:17:01 > 0:17:04but I think that makes it interesting.
0:17:04 > 0:17:06It's quite a busy plate of food.
0:17:06 > 0:17:08I would certainly struggle to finish all that food.
0:17:08 > 0:17:10For me, I'd probably go 7, too much going on.
0:17:10 > 0:17:13It's not a refined plate of food. 7 at best.
0:17:18 > 0:17:21Matt takes out his best end of lamb and leaves to rest
0:17:21 > 0:17:22while he works on his veg.
0:17:24 > 0:17:25- How was it? - No matter what score I get,
0:17:25 > 0:17:28- I'm really happy with that plate of food.- Yeah?
0:17:28 > 0:17:30Yeah, I think it's the best dish I've put up all week,
0:17:30 > 0:17:32- so, who's up next?- Me.- You?
0:17:32 > 0:17:34Although I'm going to be late
0:17:34 > 0:17:36if I don't start getting the pastry out the oven.
0:17:36 > 0:17:39What I like to hear, I might nick a point or two there!
0:17:41 > 0:17:43Eve's taken the risky decision to make her own pastry
0:17:43 > 0:17:48for the shepherd's pie in her Quintessential English Countryside.
0:17:48 > 0:17:51But once again she's miscalculated her timings.
0:17:51 > 0:17:55- I'm going to be late.- How long? - About another 10 minutes.
0:17:55 > 0:17:59Before she can fill them with shepherd's pie mix, the pastry cases
0:17:59 > 0:18:02have to be egg washed and baked again to seal them.
0:18:02 > 0:18:06- Eve, am I right in thinking you're behind?- Yes, sorry, chef, behind.
0:18:06 > 0:18:09- How's that happened?- My pie hasn't even gone in the oven yet.
0:18:13 > 0:18:17With Eve feeling the pressure, Matt and Mark come to the rescue.
0:18:18 > 0:18:20What else d'you need doing?
0:18:20 > 0:18:23- Is it just your pastry, yeah? - Just waiting on my pastry.
0:18:23 > 0:18:26- Empty that pan out, Mark. - What, this butter pan here?
0:18:26 > 0:18:28- Have you got your plates hot?- Yeah.
0:18:30 > 0:18:32Matt helps fill her pies
0:18:32 > 0:18:36and pipes on mashed potato before browning in the oven.
0:18:37 > 0:18:40- What else have you got to do? - Can you just pass my puree?
0:18:40 > 0:18:45While Eve griddles her baby leeks, Mark passes her artichoke puree.
0:18:45 > 0:18:47Come on, keep positive, let's go.
0:18:47 > 0:18:49She then whisks cold butter into her lamb jus,
0:18:49 > 0:18:53and Matt finishes off the lamb chump in a pan.
0:18:53 > 0:18:56- How are you forming these, Eve? - Just into three slices, please.
0:18:56 > 0:18:59Get everything else on the plate, I'll pull 'em out.
0:18:59 > 0:19:02First onto the plate is the Jerusalem artichoke puree.
0:19:02 > 0:19:05- How long, Eve? Give me a time. - Plating now, two minutes.
0:19:05 > 0:19:07- OK, let's go, let's go.- Two minutes.
0:19:07 > 0:19:12Next, it's the individual shepherd's pie, followed by baby turnips
0:19:12 > 0:19:14and baby leeks dressed with grated truffle.
0:19:15 > 0:19:17Then it's the heather-fed lamb chump,
0:19:17 > 0:19:21and the glazed purple heritage carrots.
0:19:21 > 0:19:23- You ready?- OK, we can go.
0:19:24 > 0:19:28Finally, lamb and port wine jus is served in a sheep tea cosy.
0:19:32 > 0:19:34How you feeling? EVE SIGHS
0:19:34 > 0:19:36Stressed.
0:19:36 > 0:19:39- Under pressure. - So, what d'you think, boys?
0:19:39 > 0:19:41- Looks beautiful.- It was probably true WI spirit there
0:19:41 > 0:19:43that you all helped out so I can
0:19:43 > 0:19:46only say thank you very much, and I think we should have a taste, Eve.
0:19:46 > 0:19:48- What d'you think?- Yeah.
0:19:52 > 0:19:55- What happened? - I crashed and burned!
0:19:55 > 0:19:58- That was tough.- I was in that position with the fish course
0:19:58 > 0:19:59and it's really not nice
0:19:59 > 0:20:01when the pressure gets to you like that.
0:20:01 > 0:20:03SAT: So let's have a taste,
0:20:03 > 0:20:05this is the bit I'm really looking forward to.
0:20:05 > 0:20:06Yeah, the shepherd's pie.
0:20:12 > 0:20:13You happy with the pie?
0:20:13 > 0:20:15The pastry's nice and short.
0:20:15 > 0:20:18If anything, it could have just done with being
0:20:18 > 0:20:20a little bit more juice in there.
0:20:20 > 0:20:21It's delicious.
0:20:22 > 0:20:25That is one of the nicest things I've tasted all week.
0:20:26 > 0:20:30Are you happy with the cooking and the seasoning of the lamb?
0:20:30 > 0:20:32Yeah, yeah, I'm really happy with that lamb.
0:20:33 > 0:20:36- Nice and tender. - Yeah, lovely.- Mm, very nice.
0:20:36 > 0:20:41I'm finding it very, very hard to find anything wrong.
0:20:41 > 0:20:43I think the flavours are perfect, I think the women of the WI
0:20:43 > 0:20:46would definitely associate with, erm, that plate of food.
0:20:46 > 0:20:48- You've talked about the strong women in your life.- Yeah.
0:20:48 > 0:20:50D'you think this has represented them?
0:20:50 > 0:20:52Yeah, I think, you know, my mum would be really proud.
0:20:52 > 0:20:55I'm going to give it a 9, I can't really fault it.
0:20:55 > 0:20:58I think it's a very good dish. I would also give it a 9, I think.
0:20:58 > 0:21:00I think she's ticked a lot of boxes there for me.
0:21:00 > 0:21:04- I'm worried as well, to be honest with you.- Yeah?- That's a good dish.
0:21:07 > 0:21:11- How are you, Eve?- Ooh, thank you so much!- You OK, you all right?
0:21:11 > 0:21:14Yeah, yeah, now. Have you time for a thanks?
0:21:15 > 0:21:17That was really nice, it was really good.
0:21:17 > 0:21:20- Did you like it?- Really good, yeah, really, really good.
0:21:20 > 0:21:23- Can I do anything? - No, I'm good, thank you very much.
0:21:25 > 0:21:29Matt is last to the pass with his dish of Shall I Be Mother,
0:21:29 > 0:21:31a homage to his grandma.
0:21:31 > 0:21:36Matt's determined to extend his lead so he's gone all out with the props.
0:21:37 > 0:21:40- Oh, God!- Come on, come on.
0:21:40 > 0:21:42Hang on, slide it towards me.
0:21:42 > 0:21:44Watch me sheep, watch me sheep!
0:21:45 > 0:21:47Wow!
0:21:47 > 0:21:51Matt finishes glazing his root vegetables with thyme,
0:21:51 > 0:21:55and carves his roasted best end of lamb, stuffed with kidneys,
0:21:55 > 0:21:57liver, spinach, apricots and rosemary.
0:21:57 > 0:21:59He's going for it with this one, isn't he?
0:21:59 > 0:22:01Thought about everything, ain't he?
0:22:01 > 0:22:04He's even got granny spoons in the middle of the field.
0:22:06 > 0:22:09First on the sharing platter are glazed carrots, potatoes,
0:22:09 > 0:22:14turnips, roasted garlic and baby red onions.
0:22:14 > 0:22:17Then it's the sliced best end of lamb.
0:22:17 > 0:22:20- You on time, Matt, yeah?- I am.
0:22:20 > 0:22:23While Eve gets Grandma Worswick's hotpot out of the oven,
0:22:23 > 0:22:26Matt serves the lamb gravy in her old teapot.
0:22:26 > 0:22:30- Wow, someone's brought the park in! - OK, let's go.
0:22:32 > 0:22:35This goes there, hotpot goes there,
0:22:35 > 0:22:37and gravy's in me, er, grandmother's teapot.
0:22:37 > 0:22:39So, what d'you think, over-the-top or...?
0:22:39 > 0:22:41MARK: I think it's well over-the-top.
0:22:41 > 0:22:45- Totally over-the-top but it's actually brilliant!- OK, let's go.
0:22:49 > 0:22:50Quite rustic for Matt.
0:22:50 > 0:22:54I'm really surprised that Matt's put that plate of food up.
0:22:54 > 0:22:57That doesn't look to me like Matt's personality on the plate.
0:22:57 > 0:23:00His other two courses have been really refined.
0:23:00 > 0:23:01Here is the best end.
0:23:05 > 0:23:09SAT: Do you think it's cooked to the right degree that you wanted?
0:23:09 > 0:23:12In order to get a heat through to the centre, you have to
0:23:12 > 0:23:17carry it on normally more than what you would, and I think it's worked.
0:23:17 > 0:23:19MARK: The stuffing's great.
0:23:19 > 0:23:23- The lamb's maybe cooked a little bit more than I'd like it to be.- Really?
0:23:23 > 0:23:26I think that lamb's absolutely delicious.
0:23:26 > 0:23:30Really juicy, the stuffing packs a punch with the flavour.
0:23:30 > 0:23:32SAT: So this is the hotpot.
0:23:36 > 0:23:39- Are you happy with it? - I'm very happy with it, yeah.
0:23:41 > 0:23:43MARK: Great flavour, it's a nice hotpot.
0:23:43 > 0:23:46I just don't think there's quite enough of it, it's nearly all gone.
0:23:46 > 0:23:48I'd quite like them to bring that, er, that pot back
0:23:48 > 0:23:50- and then we can have a bit more.- Yeah.
0:23:50 > 0:23:54SAT: So do you think you can see this dish as a main course at the banquet?
0:23:54 > 0:23:57I think this would be absolutely amazing.
0:23:57 > 0:24:00I think it'd put a smile on all the women's face from the WI.
0:24:00 > 0:24:04Just needs a touch more seasoning and it probably would have been a 9 in
0:24:04 > 0:24:08terms of cooking, but I don't really see the brief in the food, so 8.
0:24:08 > 0:24:09I'd go an 8, a strong 8.
0:24:18 > 0:24:21- How you doing?- All right, how are you?- Good, I enjoyed that.
0:24:21 > 0:24:23I do think they're the three best dishes all week, actually.
0:24:23 > 0:24:27Fingers crossed that I scored a little bit higher but we'll see.
0:24:27 > 0:24:30Definitely my best dish. It's definitely more refined,
0:24:30 > 0:24:32I think I've taken on board what he said.
0:24:32 > 0:24:34As long as it's above a 7, I'm happy!
0:24:34 > 0:24:38So we definitely need 10s, Mark, to even, like, try to close the gap!
0:24:38 > 0:24:40It'd be nice to take a 10 off Sat, wouldn't it?
0:24:47 > 0:24:51- Hello, chefs. How are we?- OK.
0:24:51 > 0:24:55So, I'm going to start with Mark, and your dish, Making Ends Meet.
0:24:58 > 0:25:01The bavette had great flavour, I think it was really well seasoned.
0:25:01 > 0:25:05The corned beef was as it should be, a nice hit of nostalgia.
0:25:07 > 0:25:10The sauce was fantastic, had depth and richness.
0:25:13 > 0:25:15But...
0:25:17 > 0:25:19..the baked beans were a little underdone.
0:25:21 > 0:25:25The kidneys were a little undercooked, hence they were chewy.
0:25:26 > 0:25:28For a banquet, it's a bit of a gamble.
0:25:30 > 0:25:32Eve...
0:25:33 > 0:25:37For your dish, A Quintessential English Countryside...
0:25:38 > 0:25:42..the shepherd's pie was amazing. The meat was perfectly cooked.
0:25:43 > 0:25:45The pastry case was fantastic.
0:25:47 > 0:25:50The chump was beautifully seasoned
0:25:50 > 0:25:51and really tender.
0:25:53 > 0:25:57The leek and truffles, a classic combo, they were delicious as well.
0:26:01 > 0:26:02But...
0:26:04 > 0:26:08..you were lucky, Eve, you had such gentlemen working with you.
0:26:10 > 0:26:14I'm not sure if that dish went to the banquet you'd get it out on time.
0:26:17 > 0:26:19Matt...
0:26:20 > 0:26:22For your dish, Shall I Be Mother...
0:26:25 > 0:26:29..I love the idea of all these green fields arriving at the banquet.
0:26:29 > 0:26:32It was homely but had real theatre.
0:26:35 > 0:26:39I think a sharing platter for the main course hits the WI brief.
0:26:43 > 0:26:45Your nan's hotpot was delicious.
0:26:45 > 0:26:49The stuffed lamb was wonderful, the offal in there added a real
0:26:49 > 0:26:53texture to the dish, and it had fantastic flavour.
0:26:57 > 0:26:58So, to the scores.
0:27:01 > 0:27:02Mark...
0:27:05 > 0:27:06..I'm giving you a 7.
0:27:08 > 0:27:10Eve...
0:27:12 > 0:27:14I'm giving you a 7 also.
0:27:17 > 0:27:21It would have been an 8, but you had a lot of help from these two guys.
0:27:23 > 0:27:24Matt...
0:27:28 > 0:27:29..I'm giving you a 10.
0:27:29 > 0:27:31CHEFS LAUGH
0:27:34 > 0:27:37- It's the first 10 I've given, so well done.- Thank you very much.
0:27:37 > 0:27:38Really good dish.
0:27:40 > 0:27:42One more course to go, guys, it's dessert,
0:27:42 > 0:27:44so it's your last chance now.
0:27:44 > 0:27:47Keep your heads down, do your mums and your nans proud.
0:27:47 > 0:27:49So, good luck.
0:27:49 > 0:27:54- Wow!- That's really, really good. - Well done, boss.- Oh, my God!
0:27:54 > 0:27:58I feel absolutely on top of the world.
0:27:58 > 0:28:01All the hard work has finally paid off,
0:28:01 > 0:28:05and the big Sat Bains is like, "Yeah, it's a 10."
0:28:05 > 0:28:09Going into dessert, Matt has a clear lead on 24 points,
0:28:09 > 0:28:12Eve is still second with 18,
0:28:12 > 0:28:16and Mark is bringing up the rear on 15 points.
0:28:16 > 0:28:18I was hoping for an 8 or a 9 on that dish,
0:28:18 > 0:28:22so losing the point which takes me to a 7 is, er, is quite a blow.
0:28:22 > 0:28:25It leaves me quite a bit of work to do with dessert course,
0:28:25 > 0:28:28but Eve's been late three times already, so I'm hoping for a
0:28:28 > 0:28:32little blip from her, and it might just give me the edge on this course.
0:28:32 > 0:28:35There's only one person going home tomorrow, so...