0:00:03 > 0:00:06This week on Great British Menu...
0:00:06 > 0:00:08Three of the most exciting chefs on the London
0:00:08 > 0:00:10and South East restaurant scene -
0:00:10 > 0:00:14Michelin-starred returning contender Matt Gillan...
0:00:14 > 0:00:16I'm just on fire, mate, I'm sorry.
0:00:16 > 0:00:19..head chef at Marcus Wareing's two-star restaurant
0:00:19 > 0:00:21Mark Froydenlund...
0:00:21 > 0:00:23It's tough, you know, I didn't know what to expect.
0:00:23 > 0:00:25..and rising star Lee Westcott...
0:00:25 > 0:00:27It is a lot of pressure, eh?
0:00:27 > 0:00:30..are competing for the chance to cook at a banquet
0:00:30 > 0:00:34celebrating 100 years of the Women's Institute at London's
0:00:34 > 0:00:37magnificent Drapers' Hall.
0:00:37 > 0:00:40For yesterday's starter course, young gun Lee
0:00:40 > 0:00:44stunned his Michelin-starred rivals by taking a two-point lead.
0:00:44 > 0:00:46I think you really pulled it off.
0:00:49 > 0:00:52In today's fish course, Lee is desperate to stay on top.
0:00:52 > 0:00:56I'm first up and I am already feeling the pressure.
0:00:56 > 0:00:58But returning contender Matt is out to topple the new
0:00:58 > 0:01:03kid on the block and impress former boss Daniel Clifford.
0:01:03 > 0:01:06Five from the starter is not where I wanted to be.
0:01:06 > 0:01:09My battle plan for today is to absolutely nail my dish.
0:01:09 > 0:01:13Whilst ambitious Mark is determined to keep his cool in the kitchen
0:01:13 > 0:01:16and claw back valuable points.
0:01:16 > 0:01:18Two points isn't a lot, but it does seem like it right now.
0:01:30 > 0:01:32This year, the chefs are
0:01:32 > 0:01:35celebrating the centenary of the Women's Institute and paying
0:01:35 > 0:01:37tribute to those pioneering women
0:01:37 > 0:01:40who've helped put British cuisine on the map.
0:01:40 > 0:01:42To research the history of the organization,
0:01:42 > 0:01:44they have visited local groups...
0:01:44 > 0:01:48We have had several campaigns to promote British milk.
0:01:48 > 0:01:51I joined immediately when I left school.
0:01:51 > 0:01:53I'm not saying how many years!
0:01:53 > 0:01:57..and taken inspiration from the women in their own families...
0:01:57 > 0:01:58Hey, hi, Mum. Hi, how are you?
0:01:58 > 0:02:00..to take home cooked classics...
0:02:00 > 0:02:01Shepherd's pie.
0:02:01 > 0:02:03..to new gastronomic heights.
0:02:03 > 0:02:06- It tastes really... - It is like cake in a glass!- Perfect.
0:02:08 > 0:02:11Judging them all week is Daniel Clifford,
0:02:11 > 0:02:15holder of two Michelin stars and twice a banquet champion.
0:02:15 > 0:02:18I am looking for home-cooked fish, that is
0:02:18 > 0:02:20what I think this brief presents.
0:02:20 > 0:02:23I just hope that they don't bring restaurant dishes to the pass
0:02:23 > 0:02:25that don't represent the WI.
0:02:26 > 0:02:29- Guys, how are you feeling? - Little deflated after the starter,
0:02:29 > 0:02:31but fish course next,
0:02:31 > 0:02:32so I'm raring to go on this one.
0:02:32 > 0:02:34Now I know what he is looking for,
0:02:34 > 0:02:36hopefully he is going to like this dish a lot more.
0:02:36 > 0:02:39Two points ahead, you must be wanting to keep that lead, though.
0:02:39 > 0:02:43Of course. I'm going to try to do everything I can to sort of keep you
0:02:43 > 0:02:46guys at bay. But, you know, I am still really nervous.
0:02:48 > 0:02:51First up is rising star Lee Westcott.
0:02:51 > 0:02:55His menu pays tribute to the crafts and causes of the WI.
0:02:55 > 0:02:58It does feel good knowing that I am two points above the other two.
0:02:58 > 0:03:01I'd like to keep that lead.
0:03:01 > 0:03:03It would be a nice confidence boost.
0:03:04 > 0:03:07- How are you?- Yeah, good. How are you feeling?
0:03:07 > 0:03:09Excited, nervous.
0:03:09 > 0:03:12- Well, you are in the lead.- Yep, I am. - So you've got to keep it now.
0:03:12 > 0:03:14Maybe that is a bit more pressure, eh?
0:03:14 > 0:03:15So explain the dish to me.
0:03:15 > 0:03:17- This, Chef, is called A Modern Bouquet.- OK.
0:03:17 > 0:03:20The idea behind that is the Women's Institute did a lot of
0:03:20 > 0:03:22crafts, and flower arrangement was one of them.
0:03:22 > 0:03:25So for me, I just wanted to kind of honour that
0:03:25 > 0:03:26and do a bit of a take on it.
0:03:26 > 0:03:28- First of all, we have got the mackerel.- Yep.
0:03:28 > 0:03:31I'm going to classically pan-fry it. I'm going to do that with fennel.
0:03:31 > 0:03:34- Is that going to be raw, cooked? - This is going to be confited.
0:03:34 > 0:03:36Adds a little bit of texture to it.
0:03:36 > 0:03:39- And then with the dill, I'm going to make a broth.- OK.
0:03:39 > 0:03:40You have got some passion fruit here.
0:03:40 > 0:03:43I do a dish mackerel and passion fruit.
0:03:43 > 0:03:47- And what is this one here?- This is quinoa.- OK.- I'll be deep frying it.
0:03:47 > 0:03:49And that is my texture to the dish.
0:03:49 > 0:03:52And then I am going to make a Japanese dressing.
0:03:52 > 0:03:54Here we have some yuzu dressing.
0:03:54 > 0:03:56- OK, how are you going to dress this?- So that's two plates.
0:03:56 > 0:03:58The bowl underneath will have a few petals, moss,
0:03:58 > 0:04:00and then you've got some edible flowers.
0:04:00 > 0:04:04It is A Modern Bouquet, I want them to enhance the dish at the end.
0:04:04 > 0:04:05There will be dry ice underneath.
0:04:05 > 0:04:08Is that going to go into the room smoking or is it...?
0:04:08 > 0:04:11- That will go into the room. I want that theatrical...- OK.- ..factor.
0:04:11 > 0:04:14- This one... I'm feeling pretty confident about this one today.- OK.
0:04:14 > 0:04:16He has called it A Modern Bouquet.
0:04:16 > 0:04:19I am really excited about it. It is whether he can
0:04:19 > 0:04:21deliver the impact
0:04:21 > 0:04:23and the story I am looking for.
0:04:24 > 0:04:28Next is returning contender and Michelin-star holder Matt Gillan,
0:04:28 > 0:04:32whose menu is inspired by the WI's history over the last century.
0:04:32 > 0:04:35Yesterday, he scored five for a starter
0:04:35 > 0:04:37Daniel thought lacked flair.
0:04:39 > 0:04:42I am absolutely determined to make sure that everything is perfect,
0:04:42 > 0:04:45Daniel loves this dish and I creep ahead of both boys.
0:04:48 > 0:04:50So, tell me the inspiration about this dish,
0:04:50 > 0:04:53cos it looks like a massive box of ingredients.
0:04:53 > 0:04:56- This is Jamming And Canning. This is the next step in my timeline.- OK.
0:04:56 > 0:04:59This is based around the time when preservation was
0:04:59 > 0:05:01- huge for the Women's Institute.- Yep.
0:05:01 > 0:05:04And jam is one of the things they are probably most famous for.
0:05:04 > 0:05:07Every ingredient in this box will have some sort of process
0:05:07 > 0:05:09- of preservation applied to it.- OK.
0:05:09 > 0:05:12So we have got salmon.
0:05:12 > 0:05:15- I'm going to do three techniques with the salmon.- Three?- Three.
0:05:15 > 0:05:17I'm going to take the fat from the salmon
0:05:17 > 0:05:20and I'm going to cure it, poach it in duck fat.
0:05:20 > 0:05:22A confit but in duck fat.
0:05:22 > 0:05:25A confit but in duck fat. And then pan-fry it.
0:05:25 > 0:05:29Take some of the belly and tinned anchovies. Again, the canning.
0:05:29 > 0:05:31And we'll make a ballotine.
0:05:31 > 0:05:33And with the tail, I'm going to cold smoke it,
0:05:33 > 0:05:35freeze it and grate it over the top.
0:05:35 > 0:05:37So just a hint of smoke going through the dish as well.
0:05:37 > 0:05:39Cor, you've got a lot going on here.
0:05:39 > 0:05:43I know. That is just the salmon. So moving on to the jam.
0:05:43 > 0:05:46- I am doing two jams.- Two jams? - Yeah, two jams.
0:05:46 > 0:05:50- I'm going to do a bacon jam. - Bacon and fish?- Yeah.- OK.
0:05:50 > 0:05:53And the second jam is a tomato jam.
0:05:53 > 0:05:56And this is going to be made in a much more classic way than
0:05:56 > 0:05:58- the bacon jam.- OK.
0:05:58 > 0:06:02I came across a recipe while I was looking through the WI's history
0:06:02 > 0:06:03for salted runner beans.
0:06:03 > 0:06:05And it wasn't very nice!
0:06:05 > 0:06:08- So they used to preserve these to keep them for longer?- Yes.
0:06:08 > 0:06:10- And you tried it and it's not very nice?- It's...
0:06:10 > 0:06:12And then you put it on the menu.
0:06:12 > 0:06:15- So I have adapted the technique. - OK, yeah.
0:06:15 > 0:06:17I am quite taken aback, actually.
0:06:17 > 0:06:19I'm going to quite enjoy standing there, watching you cook.
0:06:19 > 0:06:22- What do you think, Lee? - I am intrigued.- I'll be honest,
0:06:22 > 0:06:24- I think he is going to be a really busy boy.- I do as well.
0:06:24 > 0:06:27Jamming And Canning. I am really interested in this.
0:06:27 > 0:06:29On Matt's starter was one flavour,
0:06:29 > 0:06:31and it went throughout the whole dish. This one,
0:06:31 > 0:06:33he's got 100 things going on.
0:06:33 > 0:06:36It could be a touch of genius.
0:06:36 > 0:06:38Or it could be a complete car crash.
0:06:38 > 0:06:42Finally, head chef at Marcus Wareing's two-star restaurant
0:06:42 > 0:06:43Mark Froydenlund.
0:06:43 > 0:06:46His menu is inspired by the women in his family,
0:06:46 > 0:06:51but he scored just five points for a starter Daniel felt was too rich.
0:06:51 > 0:06:54It is a lot less technical than the starter.
0:06:54 > 0:06:57And it is a bit lighter as well, so hopefully that should fit in well
0:06:57 > 0:06:59with what Daniel is looking for.
0:06:59 > 0:07:01So, Mark, take me through your box.
0:07:01 > 0:07:03So this is going to be a dressed salmon.
0:07:03 > 0:07:06Dressed salmon is something you read up a lot about?
0:07:06 > 0:07:08Most of what I'm doing is based on a sort of a family memory
0:07:08 > 0:07:11of dressed salmon. If we were having a birthday or a big celebration,
0:07:11 > 0:07:14- Mum always wheeled out the dressed salmon.- Really?- Yeah.
0:07:14 > 0:07:16It wouldn't be a proper celebration without it.
0:07:16 > 0:07:18I've only ever done one myself. And it was a disaster.
0:07:18 > 0:07:20How are you going to do it?
0:07:20 > 0:07:22It is not going to be traditionally presented.
0:07:22 > 0:07:24First of all, with the fish, I'm going to cure the whole thing.
0:07:24 > 0:07:26I'm going to take off the belly, pickle that.
0:07:26 > 0:07:28And that is going to be charred.
0:07:28 > 0:07:31- And then I'm going to have poached pieces of the salmon.- Yep.
0:07:31 > 0:07:33And then some pickles, pickled pieces of flesh as well.
0:07:33 > 0:07:36- So it is not going to be a dressed salmon as we know it?- No.- Right.
0:07:36 > 0:07:40But then I will be using the bones as part of the presentation.
0:07:40 > 0:07:43And then all the other garnishes are just taken from the classic
0:07:43 > 0:07:46dressed salmon. Instead of lettuce leaves round the outside, I'm going
0:07:46 > 0:07:49to make a lettuce puree. And then instead of peeled prawns
0:07:49 > 0:07:51around the outside, which is what Mum would've done,
0:07:51 > 0:07:54I'm going to make a shellfish emulsion -
0:07:54 > 0:07:56so roasted lobster bones,
0:07:56 > 0:07:58reduced down and then blended into a mayonnaise.
0:07:58 > 0:08:00And then the pickled cucumber.
0:08:00 > 0:08:03Instead of scales on the fish, I'm going
0:08:03 > 0:08:04to do some ribbons of cucumber, pickled.
0:08:04 > 0:08:06For some extra flavour, the cockles,
0:08:06 > 0:08:08which I think are just a great ingredient.
0:08:08 > 0:08:10So they are going to be crispy.
0:08:10 > 0:08:13- OK. Is this a strong dish for you? - I think it is.
0:08:13 > 0:08:15As a centrepiece for a banquet, it is perfect.
0:08:15 > 0:08:21Mark's Party Piece - he is making a classic dish that everybody knows.
0:08:21 > 0:08:22He is going to put some twists on it.
0:08:22 > 0:08:25It is whether them twists actually make the dish better.
0:08:25 > 0:08:27You've got a massive challenge ahead of you.
0:08:27 > 0:08:29He's got to go 100 miles an hour,
0:08:29 > 0:08:31but you are not far behind him.
0:08:31 > 0:08:33Let's see some great dishes. Good luck.
0:08:36 > 0:08:37With cooking underway,
0:08:37 > 0:08:41the chefs know they're at a crucial stage in the competition.
0:08:41 > 0:08:43It's super important, this fish course.
0:08:43 > 0:08:46Coming off a five from the starter is...
0:08:46 > 0:08:50is not where I wanted to be going into this.
0:08:50 > 0:08:53This is a tough one. I think fish is hard. There is a lot to do.
0:08:53 > 0:08:58The flavours are strong. I think that is going to be an advantage.
0:08:58 > 0:09:01I am happy with what I got last round, but I am first up,
0:09:01 > 0:09:03and I am already feeling the pressure.
0:09:04 > 0:09:05In joint last place,
0:09:05 > 0:09:09returning contender Matt is out to overtake his rivals with
0:09:09 > 0:09:13Jamming And Canning - a highly complex fish dish
0:09:13 > 0:09:15containing 14 elements.
0:09:16 > 0:09:20He is cooking salmon three ways as well as two jams - tomato
0:09:20 > 0:09:22and an unconventional bacon jam.
0:09:25 > 0:09:28You know, Matt, he's a great cook. He knows exactly what he has got to do.
0:09:28 > 0:09:30He has clearly practised this dish.
0:09:30 > 0:09:33I'm just concerned - there is so much going on,
0:09:33 > 0:09:36is there going to be a fight on the plate or is this going to be harmony?
0:09:39 > 0:09:43Rising star Lee took the lead over his rivals with his starter.
0:09:43 > 0:09:46Today, he is hoping his simply cooked mackerel with floral
0:09:46 > 0:09:49presentation will keep him in front.
0:09:49 > 0:09:53He works on a Japanese dressing to complement the fish
0:09:53 > 0:09:55and deep fries quinoa.
0:09:57 > 0:09:59- How are you getting on, Lee? - All right, Chef.
0:09:59 > 0:10:02Prepping the mackerel now while I have a bit of time.
0:10:02 > 0:10:05- Japanese dressing? You happy with it? - Yeah, I am really happy with that.
0:10:09 > 0:10:11- What do you think?- It's different.
0:10:15 > 0:10:17He is really calm in there. He is pushing himself.
0:10:17 > 0:10:20But is it going to be WI? I'm not 100% sure.
0:10:22 > 0:10:24Yesterday, Mark, who heads up Marcus Wareing's
0:10:24 > 0:10:28two-Michelin-star kitchen, forgot a crucial element on his starter.
0:10:32 > 0:10:35Determined to make amends, he is pushing hard with his
0:10:35 > 0:10:39Party Piece dish - a modern take on dressed salmon.
0:10:39 > 0:10:43He starts his lobster emulsion and cockle sauce.
0:10:44 > 0:10:47It is really hot in here, which definitely doesn't help.
0:10:47 > 0:10:48It only adds to the pressure.
0:10:50 > 0:10:55Both Mark and Matt cure salmon chunks in salt mix before chilling.
0:10:55 > 0:10:57I don't think there is a comparison.
0:10:57 > 0:10:59I think salmon springs to a lot of people's minds
0:10:59 > 0:11:01when they think of the WI, think of home cooking.
0:11:01 > 0:11:05And that is why, I think, we have seen two salmon dishes here today.
0:11:07 > 0:11:10To find inspiration for his spin on a dressed salmon,
0:11:10 > 0:11:14Mark travelled to Leigh-on-Sea to visit his mum, Karen.
0:11:14 > 0:11:16Hello, darling. How are you?
0:11:16 > 0:11:18Excellent to see you.
0:11:18 > 0:11:21Here you are, Mark, making your home-made beef burgers.
0:11:21 > 0:11:23I think you were about ten there.
0:11:23 > 0:11:25They look good.
0:11:25 > 0:11:27This is the one I remember - the dressed salmon.
0:11:27 > 0:11:30That was Dad's 40th birthday.
0:11:30 > 0:11:35And Nan, my mum, she said, "You must have a dressed salmon at the party."
0:11:35 > 0:11:37I think that is why it is such a perfect dish to have
0:11:37 > 0:11:40at the banquet because it is such a centrepiece.
0:11:40 > 0:11:42It will really suit the celebration.
0:11:44 > 0:11:47To see if his version is up to scratch, Mark is prepping
0:11:47 > 0:11:50a sample to take to a local WI group.
0:11:50 > 0:11:53How long did it used to take you to put yours together?
0:11:53 > 0:11:56Well, um, I have a little confession. Really...
0:11:56 > 0:12:00I didn't used to make the dressed salmon. I used to buy it in...
0:12:00 > 0:12:04- Used to buy them? - ..from the fishmonger's.- Mum!
0:12:08 > 0:12:10At the South End Sisters' branch of the WI,
0:12:10 > 0:12:14they are celebrating their group's third anniversary.
0:12:14 > 0:12:16Hello.
0:12:16 > 0:12:17Good evening.
0:12:17 > 0:12:19Happy birthday.
0:12:19 > 0:12:22From humble beginnings, the South End Sisters have
0:12:22 > 0:12:26grown in number, as Mark learned from secretary, Felicity Squire.
0:12:26 > 0:12:28There were four friends, we lived in the area,
0:12:28 > 0:12:32and we wanted to join the local WI, but it was completely full
0:12:32 > 0:12:33and had a waiting list, so we thought,
0:12:33 > 0:12:36"All right, let's just find out how you open one."
0:12:36 > 0:12:38And three years later, here we are.
0:12:38 > 0:12:44Amazing. At 100 years old, the organisation is still going strong.
0:12:44 > 0:12:46Finally, the moment of truth.
0:12:46 > 0:12:50Mark is hoping to get the group's seal of approval for his salmon.
0:12:50 > 0:12:52Lovely.
0:12:52 > 0:12:55My salmon doesn't come out like that.
0:12:55 > 0:12:59- Do you think it is worthy of the WI banquet?- ALL: Definitely.
0:12:59 > 0:13:01I am really pleased that the South End Sisters liked
0:13:01 > 0:13:05the dressed salmon. And it sort of confirmed to me that it is the
0:13:05 > 0:13:08right dish to celebrate the centenary of the WI.
0:13:12 > 0:13:16Back in the kitchen, Mark, who is joint last with Matt, is working
0:13:16 > 0:13:20on the lettuce element of his dressed salmon, a puree with fennel.
0:13:22 > 0:13:25- Mark, how's it going?- Yeah, not too bad.- What is going on here?
0:13:25 > 0:13:28- Got a lettuce puree.- Oh, this is the lettuce puree?- Yeah.- Does this work?
0:13:29 > 0:13:30Yeah, yeah.
0:13:33 > 0:13:34It's not that strong in flavour,
0:13:34 > 0:13:36but it is going to go with strong flavours.
0:13:36 > 0:13:38You've got the cockle sauce...
0:13:38 > 0:13:42- So it has got to compete with all of that.- OK.
0:13:42 > 0:13:45It's clear it is a family favourite. He has turned it on its head.
0:13:45 > 0:13:49Is this going to be too simple to win him the fish course?
0:13:51 > 0:13:54Guys, where are the vac pack bags, please?
0:13:54 > 0:13:57For current leader Lee's mackerel dish, timing is key.
0:13:57 > 0:14:02He must cook his only fish element to perfection at the last minute.
0:14:03 > 0:14:05What is your major risk point on this?
0:14:05 > 0:14:07It is cooking the mackerel and just getting there on time
0:14:07 > 0:14:09cos it is embarrassing being late, isn't it?
0:14:09 > 0:14:12- It is a little bit embarrassing. - It doesn't make Daniel happy.
0:14:14 > 0:14:17Across the kitchen, Matt is pushing to impress Daniel
0:14:17 > 0:14:20with his complicated Jamming And Canning dish -
0:14:20 > 0:14:24his homage to the WI's preserving techniques.
0:14:24 > 0:14:27I don't know about you guys, but I have got a fair amount to do.
0:14:27 > 0:14:30He vacuum packs runner beans in salt and sugar.
0:14:33 > 0:14:36Before moving onto his ballotine of salmon and canned anchovy.
0:14:40 > 0:14:42Which he then chills.
0:14:42 > 0:14:45But it is his jams that have caught Daniel's eye.
0:14:46 > 0:14:49- So, Matt, where are you? - We are jamming.- We are jamming?
0:14:49 > 0:14:51OK, so, bacon jam.
0:14:52 > 0:14:56- What makes this a jam, then? - It is not a classic jam at all.
0:14:56 > 0:14:58I have it within the context of the dish.
0:14:58 > 0:15:00I think it will be really enjoyable.
0:15:00 > 0:15:03- Have you tasted these, boys? BOTH:- No.
0:15:03 > 0:15:06Well, give them a go. Is that a jam to you?
0:15:06 > 0:15:09- What is this one, Matt? - That is a tomato jam, Lee.
0:15:12 > 0:15:14- That's a jam?- Yeah, it is, yeah.
0:15:14 > 0:15:17- And this one?- That is the bacon jam.
0:15:20 > 0:15:22Strange texture.
0:15:22 > 0:15:23But I like the flavour.
0:15:23 > 0:15:25It is all about the flavour.
0:15:25 > 0:15:26All right.
0:15:26 > 0:15:28- I am happy with it.- Good luck.
0:15:28 > 0:15:30Thank you.
0:15:30 > 0:15:35The jam tasting session unnerved me a little bit.
0:15:35 > 0:15:38The bacon jam was a little bit controversial.
0:15:38 > 0:15:41Hopefully, in the final dish, I can win him over.
0:15:41 > 0:15:42And, yeah, he will be jamming.
0:15:46 > 0:15:49To claw back points with his Party Piece dressed salmon,
0:15:49 > 0:15:50Mark is pushing hard.
0:15:52 > 0:15:55He takes his cured salmon and pickles chunks in sugar,
0:15:55 > 0:15:57vinegar and lime.
0:15:59 > 0:16:01Time is still the pressure.
0:16:01 > 0:16:04And there is a lot to put together at the last minute, yeah.
0:16:04 > 0:16:07Then purees lobster emulsion mix, ready for piping.
0:16:07 > 0:16:09Maybe the pressure has got to him a little bit
0:16:09 > 0:16:11cos he's two points behind me.
0:16:13 > 0:16:17Two points isn't a lot, but it does seem like it right now.
0:16:17 > 0:16:18With time running out,
0:16:18 > 0:16:22Matt vacuum packs salmon chunks with duck fat for his confit.
0:16:23 > 0:16:27While Lee works on two cucumber elements of his mackerel fish -
0:16:27 > 0:16:31compressed balls and a cucumber and fennel water.
0:16:31 > 0:16:34You know, Lee has all these beautiful tastes and textures.
0:16:34 > 0:16:39My only concern is, does this come together as a dish at the end?
0:16:40 > 0:16:43Lee is first to plate up his Modern Bouquet fish dish,
0:16:43 > 0:16:46inspired by the crafts of the WI.
0:16:46 > 0:16:50And he has yet to cook the centrepiece - pan-fried mackerel.
0:16:51 > 0:16:53Slightly nervous.
0:16:53 > 0:16:55But I think I am on track on this one.
0:16:56 > 0:17:01He plates up pickled cucumber, confit fennel, cucumber balls
0:17:01 > 0:17:05and passion fruit gel before topping off with crispy quinoa.
0:17:07 > 0:17:08Lemon, please, Sam!
0:17:11 > 0:17:14Finally, he gets his mackerel fillets into the pan,
0:17:14 > 0:17:18before placing them flesh side down in a warm Japanese dressing.
0:17:18 > 0:17:21He adds dry ice to a presentation bowl
0:17:21 > 0:17:24and crisps the skin of the mackerel with a blowtorch.
0:17:25 > 0:17:27You've got a minute to the pass, Lee. Yes, Chef.
0:17:29 > 0:17:34He tops with mackerel and garnishes with passion fruit seeds.
0:17:34 > 0:17:38- How long, please, Chef?- I need you to come to the pass now, really.
0:17:38 > 0:17:42Then serves his cucumber and fennel water in teapots.
0:17:43 > 0:17:45And adds edible flowers.
0:17:45 > 0:17:47- You want a hand?- Yes, please.
0:17:50 > 0:17:52- Finish off.- OK.
0:17:52 > 0:17:55An extra layer of crispy quinoa goes on
0:17:55 > 0:18:00and finally, he activates the dry ice with scented water.
0:18:03 > 0:18:05- Happy?- Yeah.- Yeah? What do you think, boys?
0:18:05 > 0:18:06Impressive.
0:18:09 > 0:18:12Is this dish possible for a large amount of people?
0:18:12 > 0:18:16Um, I think if this was to get through to the banquet, it would
0:18:16 > 0:18:18have to be adjusted.
0:18:19 > 0:18:23- There is a lot in there, isn't there?- There is quite a lot, yeah.
0:18:23 > 0:18:25- Are you happy with the balance of flavours?- Yeah.
0:18:25 > 0:18:28I think maybe a touch more salt on the mackerel, if I am very honest.
0:18:28 > 0:18:31- More salt? - Tiny bit more salt on the mackerel.
0:18:31 > 0:18:35- I think it is light, but it's where it should be.- It is bang on.
0:18:35 > 0:18:38Quinoa, the consistency of that, is that right?
0:18:38 > 0:18:39Yeah, it is very crispy.
0:18:41 > 0:18:42It could do with more quinoa.
0:18:42 > 0:18:45It wants a bit more of that, bit more texture.
0:18:45 > 0:18:48- Do you think it needs the flowers? - I think it does.
0:18:48 > 0:18:50I think it gives a nice floral taste at the end,
0:18:50 > 0:18:52just that little...that lingers in your mouth.
0:18:52 > 0:18:55I'm not really sure the flowers add anything to the taste of the dish.
0:18:55 > 0:18:58You think the WI would appreciate your cooking?
0:18:58 > 0:19:00I think they will love the theatrical part of it.
0:19:00 > 0:19:02I would personally give this a nine.
0:19:02 > 0:19:06Maybe with how harsh Daniel has been, it is going to be an eight.
0:19:06 > 0:19:07What would you score that?
0:19:07 > 0:19:09I'd score that between a seven and an eight.
0:19:13 > 0:19:17- Hey, man.- Hey, boys, you all right? - How was it?- I don't know.
0:19:17 > 0:19:21- I don't know what he thinks, you know? He doesn't give much away.- No.
0:19:22 > 0:19:24Next to the pass is Mark.
0:19:24 > 0:19:27In joint-last place with Matt, he is hoping his Party Piece -
0:19:27 > 0:19:30a tribute to his mum's dressed salmon -
0:19:30 > 0:19:32will push him ahead of his rivals.
0:19:32 > 0:19:36- How are you feeling?- Yeah, all right. - You ready?- Get in there, yeah.
0:19:36 > 0:19:39Mark starts by deep frying cockles
0:19:39 > 0:19:43and charring his pickled salmon pieces with a blowtorch.
0:19:43 > 0:19:47Onto a serving platter, he arranges the salmon head and bones,
0:19:47 > 0:19:51pickled salmon chunks and pickled cucumber ribbons.
0:19:54 > 0:19:58He then pipes on lobster emulsion and adds crispy cockles.
0:19:58 > 0:20:01- How long you got to be up in the pass?- Two minutes.
0:20:01 > 0:20:04He adds lettuce puree
0:20:04 > 0:20:07to a serving plate, with lobster emulsion
0:20:07 > 0:20:12and garnishes with a crumble of olives and cooked fish skin
0:20:12 > 0:20:14before adding the poached salmon
0:20:14 > 0:20:17and filling serving jugs with cockle sauce.
0:20:21 > 0:20:25- There you are.- OK.- That is The Party Piece.- How do we eat it?
0:20:25 > 0:20:28So it is to share. Just take in each of the elements here.
0:20:28 > 0:20:32- A poached piece there.- OK. - A bit of the charred belly.
0:20:32 > 0:20:34A bit of the pickled fillet.
0:20:34 > 0:20:35A perfect dish for the banquet.
0:20:37 > 0:20:39This is your interpretation of a British classic.
0:20:39 > 0:20:41Yeah, this is The Party Piece.
0:20:41 > 0:20:44Just to enhance the flavour more, we have got a cockle sauce.
0:20:44 > 0:20:47Do you think the guests will be a bit frightened of the whole salmon
0:20:47 > 0:20:49- head looking at them? - It is a little bit scary. Isn't it?
0:20:49 > 0:20:51Yeah, it is. It is quite intimidating.
0:20:51 > 0:20:54- This is the poached salmon, yeah? - Yeah.
0:20:56 > 0:21:00To be honest, that is perfect. Texture, everything was there on it.
0:21:00 > 0:21:03The pickled salmon, are you happy with the pickling of that?
0:21:03 > 0:21:05Yeah, I think it is enough.
0:21:05 > 0:21:07I quite like it. It's different.
0:21:07 > 0:21:09It is a bit of a surprise as well, actually.
0:21:09 > 0:21:12- Charred belly. - You feel that is cooked perfectly?
0:21:12 > 0:21:15Yeah, I think this is the best part because it is full of flavour.
0:21:15 > 0:21:18Here we have a crispy cockle, is that the texture you were looking for?
0:21:18 > 0:21:21I think they're still nice and crispy.
0:21:21 > 0:21:23They could've been a bit crispier.
0:21:23 > 0:21:26That is a lobster emulsion, a lobster mayonnaise.
0:21:30 > 0:21:31- Tasty, that.- That's lovely.
0:21:31 > 0:21:34Your lettuce puree, is that adding to the flavours?
0:21:34 > 0:21:38I think the flavour of the lettuce could be brought out a bit more.
0:21:38 > 0:21:41- I'm going to give this an eight. - I think an eight.
0:21:41 > 0:21:43Visually, it needs a little bit of work.
0:21:49 > 0:21:51- Hi, Mark. Hi, guys. - How did it go?- I was pleased.
0:21:51 > 0:21:53I think the dish is as it should be.
0:21:53 > 0:21:57It is just whether he thinks it is suitable for a banquet.
0:21:57 > 0:22:00Returning contender Matt is last to plate up,
0:22:00 > 0:22:03determined to overtake leader Lee with his Jamming And Canning -
0:22:03 > 0:22:07a complex mix dish of 14 elements.
0:22:07 > 0:22:10Matt deep fries canned anchovies.
0:22:10 > 0:22:13And finishes the cured salmon in the pan.
0:22:13 > 0:22:15- How are you getting on, Matt? - Yeah, all right.
0:22:15 > 0:22:17I'm just hoping I have done enough.
0:22:17 > 0:22:20Onto a salt serving block, he centres seaweed yogurt
0:22:20 > 0:22:25adds a slice of salmon and anchovy ballotine, followed by bacon jam,
0:22:25 > 0:22:32tomato jam, shallots and caper dressing and salted runner beans.
0:22:32 > 0:22:34It's always horrible when you stand here and watch.
0:22:34 > 0:22:36He adds cured salmon.
0:22:38 > 0:22:40Anchovy beignet.
0:22:40 > 0:22:44And finally grates on frozen smoked salmon trimmings.
0:22:51 > 0:22:53So, how are we going to eat this?
0:22:53 > 0:22:56Knife and fork, just dive in.
0:22:59 > 0:23:02Matt, do you feel the WI will understand exactly what
0:23:02 > 0:23:05you are saying by the visual impact of your dish?
0:23:05 > 0:23:07Yes, with the salt block and everything.
0:23:07 > 0:23:09But if you were to put that dish on a plain white plate,
0:23:09 > 0:23:13then maybe it wouldn't be so obvious. Um...
0:23:13 > 0:23:16I think that might be quite difficult to eat off.
0:23:16 > 0:23:18I think I want you to taste the tomato jam first.
0:23:20 > 0:23:23- Are you happy with the texture? - Yeah, I quite like it.
0:23:23 > 0:23:25It works nicely with the dish.
0:23:25 > 0:23:27- This is the bacon? - This is the bacon jam.
0:23:27 > 0:23:30Do you think the WI are going to give you a gold medal for that jam?
0:23:30 > 0:23:34I think if you put it into a jam-making contest, then no.
0:23:35 > 0:23:38I think the bacon jam is pushing it a bit.
0:23:38 > 0:23:41This is the cured, confit, pan-roasted salmon.
0:23:41 > 0:23:43- Is that the consistency you are looking for?- Yep.
0:23:43 > 0:23:46You have a nice crispy skin on there, but it hasn't touched the pan
0:23:46 > 0:23:49anywhere else, so you get two textures within
0:23:49 > 0:23:50that one piece of fish.
0:23:51 > 0:23:55This is the belly of the salmon with the tinned anchovies,
0:23:55 > 0:23:57ballotined and rolled in seaweed.
0:24:00 > 0:24:02Are you happy with the seasoning of that?
0:24:02 > 0:24:03With this seasoning, yeah.
0:24:03 > 0:24:05You can really taste the seaweed on the outside.
0:24:05 > 0:24:07You definitely get it at the end.
0:24:07 > 0:24:09And these are the salted runner beans.
0:24:09 > 0:24:12Is that the consistency you were looking for?
0:24:12 > 0:24:14It could've been a tiny bit crunchier.
0:24:14 > 0:24:16Really good. Not salty at all.
0:24:16 > 0:24:20The grated smoked salmon, does that add something to the dish?
0:24:20 > 0:24:23Not as much as I thought it would, actually.
0:24:23 > 0:24:25I think you get a tiny bit of the smokiness,
0:24:25 > 0:24:28but by the time we got to eat it, it was pretty much gone.
0:24:28 > 0:24:32- What would you score it? - I would score this dish an eight.
0:24:32 > 0:24:35- An eight?- (Yeah.)
0:24:36 > 0:24:38I would give this an eight.
0:24:38 > 0:24:39I think I'd probably give it a seven.
0:24:45 > 0:24:47Hey, Matt. How was it?
0:24:47 > 0:24:52I don't know, to be honest. I went into this dish confident.
0:24:52 > 0:24:55I am hoping this is going to pull it back for me.
0:24:56 > 0:24:58I was happy with my fish dish.
0:24:58 > 0:25:02But I definitely need a higher mark than I got for the starter.
0:25:03 > 0:25:06I really hope my fish dish keeps me a little bit ahead of you guys.
0:25:06 > 0:25:09It would be nice to go into the main course with that
0:25:09 > 0:25:11- sort of safety net. - Yeah, I bet it would!
0:25:11 > 0:25:14HE LAUGHS
0:25:19 > 0:25:24- So, for the fish course, how did you find it?- It was tough, very tough.
0:25:24 > 0:25:28- Another tough one. - I'm going to start with you, Lee.
0:25:28 > 0:25:29And your Modern Bouquet.
0:25:31 > 0:25:33The mackerel was perfectly cooked.
0:25:33 > 0:25:35The quinoa brought a lovely crunch to the plate,
0:25:35 > 0:25:38I really enjoyed that texture.
0:25:38 > 0:25:43And the passion fruit really worked with the fish. It had theatre.
0:25:43 > 0:25:45I really believe this hit the brief.
0:25:46 > 0:25:47However...
0:25:49 > 0:25:52I think the dish needs a little bit more thought.
0:25:52 > 0:25:54There's parts where you are all over the place,
0:25:54 > 0:25:57trying to get the last elements on the dish.
0:25:57 > 0:26:01You just need to organise yourself before you go into service.
0:26:02 > 0:26:03Mark.
0:26:05 > 0:26:06For your Party Piece...
0:26:08 > 0:26:10The cooking, I thought, was very skilful.
0:26:11 > 0:26:14The salmon had a real melt-in-your-mouth texture.
0:26:14 > 0:26:16The crispy cockles, brilliant idea,
0:26:16 > 0:26:19really brought a wow factor to that dish.
0:26:19 > 0:26:23Mark, you have taken a classic dressed salmon
0:26:23 > 0:26:26and you have modified it radically.
0:26:27 > 0:26:28This was a big risk.
0:26:30 > 0:26:33And I'm not 100% sure you pulled it off.
0:26:37 > 0:26:40Matt, for your Jamming And Canning...
0:26:41 > 0:26:45The elements of your dish tasted great.
0:26:45 > 0:26:48The tomato and the bacon jam were really pleasant.
0:26:49 > 0:26:52The runner beans, and they are not my favourite, I think
0:26:52 > 0:26:55are probably the nicest runner beans I have ever had.
0:26:57 > 0:26:58However...
0:27:00 > 0:27:03I felt like it was all going to fall off the side of the plate.
0:27:03 > 0:27:05It was near enough impossible to eat from.
0:27:09 > 0:27:11So, for the scores...
0:27:12 > 0:27:14I am going to start with you, Matt.
0:27:16 > 0:27:18I am going to give you a score of...
0:27:19 > 0:27:20..seven.
0:27:21 > 0:27:23You just need to work on your presentation.
0:27:25 > 0:27:27Mark...
0:27:28 > 0:27:30I'm going to give you a score of...
0:27:31 > 0:27:33..seven.
0:27:35 > 0:27:37The dish was delicious.
0:27:37 > 0:27:40But the whole fish is going to be slightly off-putting to the
0:27:40 > 0:27:42rest of the guests.
0:27:42 > 0:27:44Lee...
0:27:50 > 0:27:51I'm going to give you a nine, Lee.
0:27:51 > 0:27:53HE EXHALES
0:27:53 > 0:27:56All the flavours worked really, really well together.
0:27:56 > 0:27:59I thought that was the dish of the day.
0:27:59 > 0:28:01It is a big day tomorrow.
0:28:01 > 0:28:05The main course is the one that everybody wants to win. Sleep well.
0:28:05 > 0:28:08- Well done, mate.- Tough one. - Yeah, the main course is the biggie.
0:28:08 > 0:28:11- Is it the course everyone wants to win?- Oh, definitely.
0:28:11 > 0:28:12It is the main event.
0:28:13 > 0:28:15I am really happy I got a nine for the fish course.
0:28:15 > 0:28:17I worked really hard to make sure that it went
0:28:17 > 0:28:19up as good as I wanted it to, you know.
0:28:19 > 0:28:23With two courses down, Lee has held his lead on 16 points,
0:28:23 > 0:28:26with Mark and Matt trailing on 12.
0:28:27 > 0:28:29I need to be getting an eight or nine.
0:28:29 > 0:28:31I am super confident with my main course.
0:28:31 > 0:28:34If I get it right, I will leave the boys standing.