0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three of the most exciting chefs on the London and South East restaurant scenes...
0:00:10 > 0:00:14Michelin-starred returning contender Matt Gillan...
0:00:14 > 0:00:16I feel like there should be, like, kind of dramatic music.
0:00:16 > 0:00:20..head chef at Marcus Wareing's two-star restaurant Mark Froydenlund...
0:00:20 > 0:00:23It's tough. You know, I didn't really know what to expect.
0:00:23 > 0:00:25..and rising star Lee Westcott...
0:00:25 > 0:00:27I think the pressure's on now.
0:00:27 > 0:00:30..are competing for the chance to cook at a banquet
0:00:30 > 0:00:33celebrating 100 years of the Women's Institute
0:00:33 > 0:00:36at London's prestigious Drapers' Hall.
0:00:38 > 0:00:41Yesterday's fish course saw young gun Lee plate the winning dish
0:00:41 > 0:00:45and maintain his lead over his Michelin-starred rivals.
0:00:45 > 0:00:47I thought that was the dish of the day.
0:00:49 > 0:00:53In today's main course, Lee's vying to stay in pole position.
0:00:53 > 0:00:57These guys are gunning for me. They want my spot. And I want to keep it.
0:00:57 > 0:01:00And Marcus Wareing's protege Mark is determined to show
0:01:00 > 0:01:02he can handle the heat in the kitchen.
0:01:02 > 0:01:04Are you trying to smoke me out or what, boys?
0:01:04 > 0:01:06I'm just on fire, mate. I'm sorry!
0:01:06 > 0:01:10But returning contender Matt is out to prove his pedigree
0:01:10 > 0:01:13and impress former boss Daniel Clifford.
0:01:13 > 0:01:16- You look like you are so under pressure, it hurts.- It does hurt!
0:01:30 > 0:01:32This year, the chefs are celebrating
0:01:32 > 0:01:34the centenary of the Women's Institute
0:01:34 > 0:01:36and paying tribute to those pioneering women
0:01:36 > 0:01:39who've helped put British cuisine on the map.
0:01:39 > 0:01:40- Good to meet you.- Likewise.
0:01:40 > 0:01:42To research the history of the organisation,
0:01:42 > 0:01:43they visited local groups...
0:01:43 > 0:01:47- Fantastic.- They look very grand, don't they?- Yes, they do.
0:01:47 > 0:01:50..and taken inspiration from the women in their families...
0:01:52 > 0:01:54..to lift home-cooked classics...
0:01:54 > 0:01:55Shepherd's pie!
0:01:55 > 0:01:57..to new gastronomic heights.
0:01:57 > 0:02:00- It tastes amazing! - It's like cake in a glass!
0:02:03 > 0:02:05Judging them all week is Daniel Clifford,
0:02:05 > 0:02:09holder of two Michelin stars and twice a banquet champion.
0:02:11 > 0:02:14I want dishes that represent 100 years of the Women's Institute.
0:02:14 > 0:02:15That's a tough call.
0:02:15 > 0:02:19These women are great home cooks and they will be expecting perfection.
0:02:21 > 0:02:22So a new day today, boys.
0:02:22 > 0:02:25How are you both feeling being four points behind me?
0:02:25 > 0:02:27- Oh, he had to go there, didn't he? He had to go there.- Yeah.
0:02:27 > 0:02:29It adds to the pressure.
0:02:29 > 0:02:32You know, even if it was level pegging, it's a big day, the main course.
0:02:32 > 0:02:34It could be won and lost on this, I think.
0:02:37 > 0:02:39First up is rising star Lee Westcott.
0:02:39 > 0:02:42Yesterday, ambitious Lee nailed the brief
0:02:42 > 0:02:44and impressed with his presentation
0:02:44 > 0:02:47to pull ahead of his Michelin-starred rivals.
0:02:47 > 0:02:50Having a four-point lead makes you feel very comfortable going into the main course.
0:02:50 > 0:02:53It's a nice little safety net to have four points above the other two boys.
0:02:53 > 0:02:56Today's presentation is inspired by a cooking technique
0:02:56 > 0:02:58championed by the WI.
0:03:00 > 0:03:02- Morning, chef.- Morning, chef.
0:03:02 > 0:03:04- How are you? - Very well, thank you.- Main course.
0:03:04 > 0:03:07This is the big one. This is the dish everybody wants to win.
0:03:07 > 0:03:09- So, Daniel, this one's called Hay Box Pigeon.- OK.
0:03:09 > 0:03:11So, for me, the whole inspiration behind my menu
0:03:11 > 0:03:14was looking at some of the aspects that the WI focused on.
0:03:14 > 0:03:16Back during the wars, there was a technique called hay box cooking.
0:03:16 > 0:03:18It was a wooden box, you'd fill it with hay,
0:03:18 > 0:03:22heat up whatever you were cooking, you'd put that into the hay,
0:03:22 > 0:03:25wooden lid on top and you'd leave that overnight.
0:03:25 > 0:03:27I've just sort of spun that on its head a bit,
0:03:27 > 0:03:28did a bit of a modern take on it.
0:03:28 > 0:03:30Star of the show, the pigeon.
0:03:30 > 0:03:34The crown, I'll sous-vide that. Use all the bones for the sauce.
0:03:34 > 0:03:37I'll be taking the wings and the legs off, be confiting them.
0:03:37 > 0:03:40With that, I'll be making a crispy feuilles de brick.
0:03:40 > 0:03:41That will be deep-fried.
0:03:41 > 0:03:43So I've got some hay here.
0:03:43 > 0:03:45I'm going to slightly dampened this a bit
0:03:45 > 0:03:47and then burn it with a blowtorch
0:03:47 > 0:03:50and then I'm going to infuse that into butter and make a beurre noisette out of it.
0:03:50 > 0:03:53And I'm going to kind of use that to dress most of the elements.
0:03:53 > 0:03:55- Make sure it's all there and the whole dish.- That's it.
0:03:55 > 0:03:57The box I've got, it's the pigeon breast in there.
0:03:57 > 0:03:59I'll be smoking the box with hay.
0:03:59 > 0:04:01You'll open it up, you'll smell the hay.
0:04:01 > 0:04:02You know, it will be theatrical.
0:04:02 > 0:04:05Another star of the show, I'm doing cauliflower
0:04:05 > 0:04:07in a few different textures, as normal for me.
0:04:07 > 0:04:09This is concerning - mint. Where's that one coming up from?
0:04:09 > 0:04:12You say concerning, but this is probably my favourite ingredient.
0:04:12 > 0:04:15I honestly think cauliflower and mint, they work really well.
0:04:15 > 0:04:18So I'm going to serve that raw and then I'm going to make an oil.
0:04:18 > 0:04:20And then I've got some grapes here.
0:04:20 > 0:04:22I'm going to pickle these and then dehydrate them.
0:04:22 > 0:04:26You've got your work cut out again. You'll be running around like a headless chicken.
0:04:26 > 0:04:28Or a headless pigeon!
0:04:30 > 0:04:32Lee's dish, Hay Box Pigeon.
0:04:32 > 0:04:35For me, the only concern is when he delivers that dish,
0:04:35 > 0:04:37he's going to smoke it in a box.
0:04:37 > 0:04:39How does he control the smoke penetrating the pigeon?
0:04:41 > 0:04:44Next, head chef at Marcus Wareing's two-star restaurant,
0:04:44 > 0:04:46Mark Froydenlund.
0:04:46 > 0:04:49The richness of his starter and the presentation of his fish dish
0:04:49 > 0:04:53have let him down and he remains in joint last place.
0:04:53 > 0:04:56The main course will be a real good turning point for me, in terms of points,
0:04:56 > 0:04:58as long as I nail the presentation.
0:04:58 > 0:05:01I'm looking for an eight or a nine for the main.
0:05:01 > 0:05:03Morning, chef, how are you?
0:05:03 > 0:05:05- Yeah, good, thanks. - Take me through it.
0:05:05 > 0:05:07So the dish is Jerusa...Lamb.
0:05:07 > 0:05:11It's based on a recipe I found with the WI from 1945
0:05:11 > 0:05:13- for lamb's tail pie.- Lamb tail pie? - Yeah.
0:05:13 > 0:05:15So take me through the dish, chef.
0:05:15 > 0:05:18Starting with the lamb tails, which are going to be the base of the pie.
0:05:18 > 0:05:19Really small, but loads of flavour.
0:05:19 > 0:05:21So these are getting braised down.
0:05:21 > 0:05:24I'm using some ox tail, as well, to help with the flavour of the pie
0:05:24 > 0:05:26- and to give it a bit more meat, as well.- OK.
0:05:26 > 0:05:29- Where are we putting the shanks? - These are being braised, as well.
0:05:29 > 0:05:33Some of that is going into the pie, then the rest of the shanks are going to go into a rissole.
0:05:33 > 0:05:35This is a memory of my grandmother.
0:05:35 > 0:05:38She cooked loads of homely dishes using leftovers, rissoles.
0:05:38 > 0:05:41Pease pudding. The peas are going to be braised with the shanks, as well.
0:05:41 > 0:05:42It's kind of a one-pot dish.
0:05:42 > 0:05:45- Is it a pastry top?- Yeah, it's going to be really traditional.
0:05:45 > 0:05:49And then, on an individual plate, we're going to be using the tongues.
0:05:49 > 0:05:52- What are you serving with it?- For the lamb, I've got Brussels sprouts.
0:05:52 > 0:05:55- The breadcrumbs, what are these for? - That's the coating for the rissole.
0:05:55 > 0:05:58OK. So we've got three different types of meat going on.
0:05:58 > 0:06:01- Lots of garnishes. You're going to be a busy boy.- Yeah.
0:06:01 > 0:06:03- Are you up first?- I am.
0:06:03 > 0:06:04Big push, then.
0:06:08 > 0:06:10He's doing lamb tail pie.
0:06:10 > 0:06:14Is there enough meat on the bone to make sure he can make a pie that tastes as good as it looks?
0:06:16 > 0:06:20Last up is Michelin-starred returning contender Matt Gillan.
0:06:20 > 0:06:25Poor presentation on his starter and fish course has kept Matt in joint last place.
0:06:25 > 0:06:28Now he's determined to catch first-placed Lee.
0:06:28 > 0:06:31It keeps the pressure on today. I have points to make up
0:06:31 > 0:06:34and I've 12 elements going on this dish
0:06:34 > 0:06:36and it's going to be full-on.
0:06:36 > 0:06:39His dish is inspired by his heritage in St Helena
0:06:39 > 0:06:42and the minimal waste ideals of the WI.
0:06:44 > 0:06:47- Good morning. How are you? - Morning, chef. I'm good, thank you.
0:06:47 > 0:06:48What's the name of your dish?
0:06:48 > 0:06:51- My dish is Teaching And Preaching. - OK.
0:06:51 > 0:06:56So the Women's Institute educated its members to get the most out of their produce.
0:06:56 > 0:06:58- No protein.- Just a moment.
0:06:58 > 0:06:59OK.
0:07:00 > 0:07:03- Right... - Is that enough protein for you?
0:07:03 > 0:07:05It's quite a bit, yeah! That'll please me.
0:07:05 > 0:07:08So to demonstrate getting the most out of the produce,
0:07:08 > 0:07:09I'm going to use a whole billy kid.
0:07:09 > 0:07:11So we start with the leg.
0:07:11 > 0:07:13I'm going to do a salt-baked leg.
0:07:13 > 0:07:17The shoulder, I'm going to salt that, ras el hanout spice.
0:07:17 > 0:07:20Everyone knows goat and curry, so just a little spice in there.
0:07:20 > 0:07:23- So this is like a nod to your mum, as well?- Exactly.
0:07:23 > 0:07:26You know, for us, when we used to get together as a family, it was goat curry.
0:07:26 > 0:07:28So it's a normal ingredient for me.
0:07:28 > 0:07:30- The loin, pan-fry the loin.- OK.
0:07:30 > 0:07:34And I'm going to make a dumpling with the goat fat.
0:07:34 > 0:07:35And with the fillet and the kidneys,
0:07:35 > 0:07:38I'm going to make like a boudin, a sausage.
0:07:38 > 0:07:40So take me through the rest of the ingredients.
0:07:40 > 0:07:42OK, so we've got the pineapple.
0:07:42 > 0:07:45I'm going to pickle this and then water bath it.
0:07:45 > 0:07:46So these ingredients here,
0:07:46 > 0:07:51Worcestershire sauce, tomato juice, tomato puree,
0:07:51 > 0:07:53so these are going to be the base for the ragout.
0:07:53 > 0:07:55- Are you up last today?- Yeah.
0:07:55 > 0:07:57Thank God for that!
0:08:00 > 0:08:02Matt's dish, Teaching And Preaching,
0:08:02 > 0:08:04he's got a real connection to this dish.
0:08:04 > 0:08:07It means a lot to him with his family and his heritage.
0:08:07 > 0:08:08My concern is
0:08:08 > 0:08:10that he's got so much to do.
0:08:10 > 0:08:13Will every element be as perfect as it needs to be?
0:08:13 > 0:08:16You've all looked at the brief in a completely different way.
0:08:16 > 0:08:20But just remember, we need dishes that would make your mum proud.
0:08:20 > 0:08:21Good luck, everybody.
0:08:27 > 0:08:30With cooking underway, the chefs are firmly focused on the brief.
0:08:30 > 0:08:33What would it mean for you two to get a dish to the banquet, you know?
0:08:33 > 0:08:34For me, it's going to be a big thing.
0:08:34 > 0:08:39I think to have a dish inspired by the ladies that we're cooking for, it'll be a real honour, actually.
0:08:39 > 0:08:42- If you get there! - No, Mark. When! When!
0:08:42 > 0:08:43Right, yeah. When!
0:08:46 > 0:08:51In joint last place, both Mark and Matt need to claw back valuable points with their main dish.
0:08:51 > 0:08:56They've both taken inspiration from the WI's "waste not, want not" ethos.
0:08:56 > 0:09:01The starting point for this dish was a recipe I stumbled across in the Women's Institute archives
0:09:01 > 0:09:02for lamb's tail pie.
0:09:02 > 0:09:04With me, it just resonated so much with everything the WI does.
0:09:04 > 0:09:06You know, using the whole animal...
0:09:06 > 0:09:08I've got quite a similar inspiration, really.
0:09:08 > 0:09:10You know, it doesn't have to be about prime cuts
0:09:10 > 0:09:13and the majority of it wasn't about prime cuts at all for the ladies.
0:09:15 > 0:09:19Lee is hoping to maintain his lead with his pigeon dish,
0:09:19 > 0:09:25where his presentation and flavours pay homage to the hay box technique championed by the WI.
0:09:25 > 0:09:28He starts with a beurre noisette to complement the pigeon,
0:09:28 > 0:09:30made up of butter and toasted hay.
0:09:30 > 0:09:32I'm feeling the pressure, yeah.
0:09:32 > 0:09:34These guys are gunning for me, you know? They want my spot.
0:09:34 > 0:09:36And I want to keep it.
0:09:37 > 0:09:38He then preps the pigeon crown,
0:09:38 > 0:09:41which he'll smoke at the last minute in the hay box.
0:09:41 > 0:09:45He vacuum packs with thyme, beurre noisette and toasted hay,
0:09:45 > 0:09:47before cooking sous-vide.
0:09:47 > 0:09:49I don't know if I'm worried about this dish.
0:09:49 > 0:09:52I think it will taste amazing, his food always does.
0:09:52 > 0:09:55But I just don't know if this is the right dish for the banquet.
0:09:58 > 0:10:03Marcus Wareing's protege Mark is gunning to get back in the competition with his lamb tail pie,
0:10:03 > 0:10:06his take on a classic WI recipe.
0:10:08 > 0:10:10He coats the tails in flour and pan-fries
0:10:10 > 0:10:16before slow-cooking in the oven with stock, carrots and star anise.
0:10:17 > 0:10:21For me, my biggest worry is it's going to be too home-style cooking.
0:10:21 > 0:10:23Is this going to be a pie that's fit for a banquet?
0:10:23 > 0:10:27At the end of the day, he needs to up his presentation for him to get great points today.
0:10:29 > 0:10:34Yesterday, returning contender Matt dropped points for impractical presentation.
0:10:34 > 0:10:39Today, he's determined to redeem himself with Teaching And Preaching,
0:10:39 > 0:10:42a complex goat dish featuring 12 elements.
0:10:43 > 0:10:45Matt has got a lot to do but, to be honest, he's got his head down.
0:10:45 > 0:10:48He's making me a bit nervous. Look at him. He's like a machine!
0:10:50 > 0:10:53Having butchered the entire billy goat,
0:10:53 > 0:10:57he adds a spice rub to the shoulders, before sealing on the barbecue.
0:10:58 > 0:11:02Then minces leftover trim for the ragout element of the herder's pie,
0:11:02 > 0:11:04his take on shepherd's pie.
0:11:04 > 0:11:07Did you go home last night and think about presentation?
0:11:07 > 0:11:08Yeah, it's all I've thought about.
0:11:08 > 0:11:12It's going to look nice, but it's much simpler and for a banquet, it would be so easy.
0:11:12 > 0:11:14It doesn't look easy from where I'm standing!
0:11:15 > 0:11:18I think chefs cook best when they're totally under pressure
0:11:18 > 0:11:21and you look like you are so under pressure it hurts.
0:11:21 > 0:11:22- It does hurt!- Yeah.
0:11:23 > 0:11:25Matt's got a lot of work to do.
0:11:25 > 0:11:28I'm just worried, has he overstretched himself?
0:11:28 > 0:11:30And is this a bridge too far?
0:11:31 > 0:11:35He moves on to the goat legs, cooked two ways...
0:11:35 > 0:11:37baked in salt dough
0:11:37 > 0:11:40and in a boudin sausage with kidney fillet,
0:11:40 > 0:11:43that he pipes into strips and cooks in the oven.
0:11:44 > 0:11:46Matt's goat shoulder is almost finished
0:11:46 > 0:11:50and, despite using an indoor barbecue, it's very smoky.
0:11:50 > 0:11:53- BLEEP,- Matt, are you doing this on purpose, or what?!
0:11:53 > 0:11:55Are you trying to smoke me out or what, boys?
0:11:55 > 0:11:56I'm just on fire, mate. I'm sorry!
0:11:56 > 0:12:00I didn't want my lamb smoked, but I don't think I've got a choice now!
0:12:00 > 0:12:04It's all right, mate. There's a winning dish over here that will help you out!
0:12:06 > 0:12:10The inspiration for Matt's goat dish comes from childhood memories of his mum's cooking.
0:12:12 > 0:12:17A recent surge in the popularity of goat's milk has meant that male goats or billies
0:12:17 > 0:12:20are routinely slaughtered as they are of no use to the dairy industry.
0:12:20 > 0:12:23But there are farmers like James Whetlor,
0:12:23 > 0:12:27who disagree with this practice and have spotted an opportunity.
0:12:27 > 0:12:29- These are the billies? - These are the billies.
0:12:29 > 0:12:31Traditionally, they would have gone to waste.
0:12:31 > 0:12:35Our solution, raise them up to meat and sell them to restaurants and people like yourself.
0:12:35 > 0:12:37Is there any chance we can go grab some, Mark?
0:12:37 > 0:12:39Yeah, yeah, of course.
0:12:39 > 0:12:42So I think what James is doing here with these billy goats is amazing,
0:12:42 > 0:12:45taking a product that was going to go to waste
0:12:45 > 0:12:49and it just ticks so many boxes of the WI's ethos on sustainability.
0:12:51 > 0:12:54To get the seal of approval for his billy goat course,
0:12:54 > 0:12:59Matt's cooking a sample of the spiced shoulder for the woman who inspired his dish,
0:12:59 > 0:13:02his mum Pat, along with his Auntie Dorothy.
0:13:02 > 0:13:03Absolutely lovely.
0:13:03 > 0:13:05I had some good teachers.
0:13:05 > 0:13:06That really is nice.
0:13:06 > 0:13:08We're going to need some more!
0:13:08 > 0:13:10Yeah, by all means.
0:13:10 > 0:13:13This is Matthew's second time in this competition
0:13:13 > 0:13:17and I know he'll go all-out to win this time.
0:13:17 > 0:13:23And if he goes all the way, I will be so, so proud of him.
0:13:23 > 0:13:26My mum and my auntie really enjoyed my goat.
0:13:26 > 0:13:30Just makes me even more determined to get this dish to the banquet.
0:13:30 > 0:13:31Right...
0:13:33 > 0:13:34In the kitchen,
0:13:34 > 0:13:38Mark is pushing hard to impress Daniel with his lamb dish.
0:13:38 > 0:13:42He's glazing lamb tongue before vacuum-packing and cooking sous-vide.
0:13:43 > 0:13:46The lambs' tongues are a bit of a concern. It's not everyone's taste.
0:13:46 > 0:13:50But I think especially ladies at the WI, will appreciate use of the tongue and the flavour, as well.
0:13:50 > 0:13:54I think it's quite a nostalgic flavour for them.
0:13:54 > 0:13:56- Mark, where are you up to?- Just picking down the lamb tails now.
0:13:56 > 0:14:00You don't get a lot off them, that's why we've got the oxtail and the shank in there.
0:14:00 > 0:14:03- Are you using this for flavour or because you can?- A bit of both.
0:14:03 > 0:14:06It's a really nice sweet meat and I think, yeah, because it's different.
0:14:06 > 0:14:08It's something that the WI have used in the past.
0:14:08 > 0:14:11I think it's important to show where they've come from.
0:14:11 > 0:14:13Mark's using cheap cuts of meat in his pie.
0:14:13 > 0:14:17He's got to remember, the Women's Institute have been doing this for years.
0:14:17 > 0:14:20So they are going to be super critical of him. This has got to be perfect.
0:14:22 > 0:14:25Current leader Lee's complex pigeon dish
0:14:25 > 0:14:27also draws on the WI's minimal waste ideals.
0:14:28 > 0:14:32He's making cauliflower five ways and using all the trim.
0:14:32 > 0:14:35Cauliflower, is it going to be everyone's cup of tea?
0:14:35 > 0:14:40It's a basic ingredient they would have grown on the allotments. I'm just bringing it to another level.
0:14:40 > 0:14:43Lee's doing cauliflower five ways. Is that a risk?
0:14:43 > 0:14:45It's just, is it going to be too much cauliflower on the plate?
0:14:47 > 0:14:49With many elements to juggle,
0:14:49 > 0:14:52Lee works on the pastry for his crispy feuilles de brick rolls,
0:14:52 > 0:14:56which will be filled with a pigeon leg and shallot confit.
0:14:56 > 0:14:58The meat's got to get up on time. I'm a bit worried maybe it won't.
0:14:58 > 0:15:00I've got a lot to do.
0:15:00 > 0:15:03In joint last place, Matt's determined to claw back points
0:15:03 > 0:15:07with his billy goat dish, which uses every cut of meat.
0:15:08 > 0:15:09BLEEP.
0:15:09 > 0:15:11But there's a problem...
0:15:11 > 0:15:14So I've overcooked my fillet and kidney mousse.
0:15:14 > 0:15:17It's an added little bit of stress that I really don't need at the minute.
0:15:17 > 0:15:21With enough leftover mix, Matt pipes the boudin again
0:15:21 > 0:15:23and a fresh batch goes in the oven.
0:15:24 > 0:15:27Matt's got a lot to do. I don't think he can afford to be doing things twice.
0:15:32 > 0:15:36It's a race against the clock for Lee and his complex pigeon dish.
0:15:36 > 0:15:38He preps pigeon leg confit,
0:15:38 > 0:15:41while the pickling liquid for his grapes simmers.
0:15:41 > 0:15:45And catches more than Daniel's attention...
0:15:45 > 0:15:48- Setting the place alight, chef? - Nearly!- You look totally up it.
0:15:48 > 0:15:50Happens to the best of us, chef.
0:15:50 > 0:15:53Lee looks completely unorganised.
0:15:53 > 0:15:55I haven't seen him working like this.
0:15:55 > 0:15:57Is this pigeon dish too much for him?
0:15:58 > 0:16:01Across the kitchen, Mark is also up against it,
0:16:01 > 0:16:03prepping his lamb's tail pie.
0:16:03 > 0:16:06I am feeling the pressure of the kitchen. The pie has got to go in the oven.
0:16:06 > 0:16:09He layers pease pudding, lamb shank,
0:16:09 > 0:16:12tongue and tail with oxtail and braising juice.
0:16:13 > 0:16:16Then covers with hot water pastry
0:16:16 > 0:16:18and cooks in the oven.
0:16:19 > 0:16:22He then moves on to prepping lamb shank rissoles,
0:16:22 > 0:16:24inspired by his grandmother,
0:16:24 > 0:16:26followed by Brussels sprouts,
0:16:26 > 0:16:30some of which he pickles in vinegar and sugar before frying.
0:16:30 > 0:16:34He then uses the remaining pickling liquor to make a mint jelly.
0:16:34 > 0:16:36It's so busy, they're so stressed,
0:16:36 > 0:16:38I just hope they don't forget anything.
0:16:40 > 0:16:43Mark's first to plate up his Jerusa...Lamb dish.
0:16:43 > 0:16:47After disappointing yesterday with an unusual presentation,
0:16:47 > 0:16:51he's hoping his take on a classic WI recipe will impress Daniel.
0:16:52 > 0:16:56- That pastry looks like it's come out all right, Mark. It looks nice, that.- Yeah, I'm pretty pleased.
0:16:56 > 0:16:59He tops his pie with braised oxtails.
0:17:00 > 0:17:02Onto a lamb-themed serving plate,
0:17:02 > 0:17:03he adds mint sauce...
0:17:05 > 0:17:08..pease pudding, pickled Brussels sprouts,
0:17:08 > 0:17:10lamb shank rissoles
0:17:10 > 0:17:12and slices of lamb tongue.
0:17:12 > 0:17:15He then garnishes with crispy Brussels sprouts
0:17:15 > 0:17:16and Brussels sprout leaves.
0:17:16 > 0:17:19I wasn't expecting two different elements to it, actually.
0:17:19 > 0:17:23- Pretty much all of this is in there, as well.- So a double whammy.
0:17:24 > 0:17:29Next, he pours lamb gravy into serving jugs and brings to the pass.
0:17:29 > 0:17:31JERUSALEM PLAYS
0:17:32 > 0:17:38To the sounds of Jerusalem, the WI anthem and playful title of his dish.
0:17:38 > 0:17:40Are you happy, chef? Is this WI on a plate?
0:17:40 > 0:17:41I think so.
0:17:41 > 0:17:43- What do you think, boys? - I think it looks amazing.
0:17:43 > 0:17:46- So this is the tail?- Yeah.- Lovely.
0:17:46 > 0:17:47Look at that...
0:17:49 > 0:17:51- All right, boys, enjoy.- Enjoy.
0:17:55 > 0:17:59- Happy with the presentation today? - Yeah, I was. I put a lot more thought into it.
0:17:59 > 0:18:02And with the added music, I think it brought a nice atmosphere to it.
0:18:02 > 0:18:04It's all really nice. It just ties in really nicely.
0:18:04 > 0:18:07I think this is a dish where he's really hit the brief.
0:18:13 > 0:18:17The lambs' tails coming out of the pie, what's the thought process behind that?
0:18:17 > 0:18:19So these here are just actually the top of the oxtails.
0:18:19 > 0:18:22And they're there really just for the presentation.
0:18:22 > 0:18:25Oh, there's no way you're going to be able to eat that.
0:18:25 > 0:18:27I'm not sure we're going to get to try this meat.
0:18:27 > 0:18:29To make pastry for the WI, it's a big risk.
0:18:29 > 0:18:32Do you feel your pastry is good enough?
0:18:32 > 0:18:35A little bit of a crust on top, soft on the bottom,
0:18:35 > 0:18:38which is, I think, what you'd expect with a pie like this.
0:18:38 > 0:18:40The pastry, for me, it's underdone.
0:18:40 > 0:18:42Me, I'd like it as it is on the top all the way through
0:18:42 > 0:18:45And a little more crispier.
0:18:45 > 0:18:46- This is...?- The rissole.
0:18:46 > 0:18:49- You happy with that?- Yeah. Maybe a little bit more seasoning.
0:18:50 > 0:18:54Wow! Bags of flavour. You've got tarragon in there, mustard...
0:18:54 > 0:18:56The mustard really comes through. Lovely.
0:18:56 > 0:18:58Lamb's tongue, is that what you wanted?
0:18:58 > 0:19:02Yeah, I think it's important to show nose-to-tail eating on the plate.
0:19:02 > 0:19:06- You can't fault that lamb's tongue. - The lamb's tongue is really well cooked.
0:19:06 > 0:19:08- What would you score that? - It should be a seven.
0:19:08 > 0:19:11- So how would you make it better? - Maybe taking off the tail at the top.
0:19:11 > 0:19:13I'd give this dish an eight.
0:19:13 > 0:19:15I'd give this an eight, as well.
0:19:19 > 0:19:21- Hey, guys.- How was it?
0:19:21 > 0:19:23Yeah, it was tough. Did you enjoy it?
0:19:23 > 0:19:25If I was you, I'd be very happy. That was a lovely dish.
0:19:25 > 0:19:27You set the standards today, boy.
0:19:27 > 0:19:30That's what I needed to do, to catch up with Lee.
0:19:31 > 0:19:35Next to plate up his complex pigeon dish is Lee.
0:19:35 > 0:19:37Having taken the lead in the first two rounds,
0:19:37 > 0:19:42he's hoping the hay box presentation and smoking technique will be a winner.
0:19:42 > 0:19:45To a serving plate he adds yeasted cauliflower puree,
0:19:45 > 0:19:48capers and mint leaves.
0:19:50 > 0:19:52- How are you getting on there, Lee? - All right.
0:19:52 > 0:19:54I just need to make sure I get it all on the plate.
0:19:54 > 0:19:56Next, he adds raisins,
0:19:56 > 0:19:59raw cauliflower florets,
0:19:59 > 0:20:01pickled grapes,
0:20:01 > 0:20:03roasted cauliflower,
0:20:03 > 0:20:06sliced cauliflower and crispy cauliflower.
0:20:07 > 0:20:10- How much time have I got left, boys? - One minute.
0:20:11 > 0:20:13The cooked pigeon breasts go onto the hay box.
0:20:13 > 0:20:15Are you happy with how the pigeon has come out, Lee?
0:20:15 > 0:20:17I just need to let it rest a little bit more.
0:20:19 > 0:20:22He pours pigeon sauce into serving jugs.
0:20:22 > 0:20:24You should be at the pass now, chef.
0:20:24 > 0:20:27And fills feuilles de brick crispy rolls with two types of confit,
0:20:27 > 0:20:29pigeon leg and shallot,
0:20:29 > 0:20:31then drizzles with mint oil
0:20:31 > 0:20:34before finally lighting the hay
0:20:34 > 0:20:37to smoke the pigeon breast in the serving box.
0:20:40 > 0:20:42- Happy?- Yeah.
0:20:42 > 0:20:45- What do you think, boys? - Amazing. It smells good.
0:20:45 > 0:20:47- So I just open this up?- Open it up.
0:20:47 > 0:20:50- You can really get that hay smell coming through.- Yeah.
0:20:50 > 0:20:51Right, let's go and enjoy it.
0:20:57 > 0:21:01The roasted cauliflower, is that how you wanted it?
0:21:01 > 0:21:03Yeah, that's certainly how I wanted it.
0:21:03 > 0:21:07- It's got really good flavour to it, the roasted cauliflower. - He's got that bang-on, there.
0:21:07 > 0:21:10- The pigeon, is that cooked the way you want it?- Yeah, nice and pink.
0:21:10 > 0:21:12Is there a danger of that being over smoked?
0:21:12 > 0:21:15Not for me, no. If I would have done today again,
0:21:15 > 0:21:19I would have smoked it for a little bit longer in the box.
0:21:19 > 0:21:23I was expecting it to be a bit more smoke flavoured from the hay.
0:21:23 > 0:21:27- Crispy feuilles de brick, will that stay crispy?- Yeah. You've just got to do them beforehand.
0:21:27 > 0:21:30- It's very, very nice. But there's a lot of layers of richness.- Yeah.
0:21:32 > 0:21:34- These are the raisins.- Is that what you're looking for?- Yeah.
0:21:36 > 0:21:38They've got a good acidity to them.
0:21:38 > 0:21:42This cauliflower with the mint oil, is the mint working?
0:21:42 > 0:21:43For me it does, yeah.
0:21:44 > 0:21:48It didn't come through for me. Maybe a little bit of style over substance on this occasion.
0:21:48 > 0:21:51- What would you score that? - I'd give this dish an eight.
0:21:51 > 0:21:54- Where's it missing the last two points?- I'm just being modest.
0:21:54 > 0:21:56I never want to say a ten, Daniel!
0:21:56 > 0:21:59- Probably looking at about an eight for this.- I'd give it a nine.
0:22:03 > 0:22:08In the kitchen, Matt is still working on his Teaching And Preaching goat dish, featuring 12 elements.
0:22:08 > 0:22:12He separates the goat leg from the salt dough
0:22:12 > 0:22:14and finishes on the barbecue.
0:22:14 > 0:22:17Next, he assembles his spin on a shepherd's pie,
0:22:17 > 0:22:20the herder's pie of ragout topped with mashed potato
0:22:20 > 0:22:23and browns in the oven.
0:22:23 > 0:22:26- You all right there, Matt? - I'm happy. I was on time.
0:22:26 > 0:22:30But going up after Mark's, he did a lot of technical cooking in his.
0:22:32 > 0:22:36Last to plate up, Matt starts with dehydrated goat's cheese rind
0:22:36 > 0:22:38and goat's cheese,
0:22:38 > 0:22:41a strip of goat jelly and caramelised pineapple.
0:22:41 > 0:22:45- Matt, how are you feeling last up? Are you feeling ready?- No!
0:22:45 > 0:22:48But I intend to be on time. I've never put up a dish late.
0:22:48 > 0:22:50I don't intend to start now.
0:22:52 > 0:22:56Onto a sharing platter, he places herder's pie,
0:22:56 > 0:22:57baby leaf spinach,
0:22:57 > 0:23:01sliced salt-baked leg, loin and shoulder.
0:23:03 > 0:23:06- Matt, that's it. You are due at the pass now.- 30 seconds, please.
0:23:07 > 0:23:10He adds goat fat dumplings and kidney fillet boudin,
0:23:10 > 0:23:13before finally pouring goat sauce into serving jugs.
0:23:19 > 0:23:21Deep breath, deep breath!
0:23:23 > 0:23:26- I can't really believe that you actually got it to the pass. - I can't believe I did!
0:23:28 > 0:23:29Right, so, how do I serve it?
0:23:29 > 0:23:31OK, so everyone's getting a plate like this.
0:23:31 > 0:23:34So a piece of shoulder, a piece of loin...
0:23:34 > 0:23:36So, literally, we have every part of the goat on here?
0:23:36 > 0:23:38- Every part of the goat. - OK, enjoy it, boys.
0:23:38 > 0:23:40Last main course of the day, eh?
0:23:43 > 0:23:47- Matt, it looks like you've put everything into that. - Everything is on the plate,
0:23:47 > 0:23:49everything is how I wanted it to be on the plate, as well.
0:23:49 > 0:23:50This one he was busy on, eh?
0:23:50 > 0:23:53Yeah, it's been a lesson on how to get everything together.
0:23:55 > 0:23:57And this is the salt-baked leg.
0:23:57 > 0:24:00Do you think the salt has penetrated that enough?
0:24:00 > 0:24:01The idea is not to penetrate through.
0:24:01 > 0:24:06- It was just to kind of give a seasoning without adding more salt to it.- OK.
0:24:07 > 0:24:10Loads of flavour. Really good caramelisation on the outside.
0:24:10 > 0:24:11Really tender.
0:24:15 > 0:24:17- This is the shoulder, yeah?- Yep.
0:24:17 > 0:24:20- Is that the consistency you were looking for?- Yeah.
0:24:20 > 0:24:24- Oh, it's really tender.- Instantly in your mouth, it just melted, really.
0:24:24 > 0:24:25Yeah.
0:24:27 > 0:24:30- And this is the... - Fillet and kidney boudins.
0:24:30 > 0:24:32Do you feel it all works well together?
0:24:32 > 0:24:34I think it works really, really well.
0:24:34 > 0:24:36- Quite intense.- Yeah.
0:24:36 > 0:24:38Got some spices in there.
0:24:39 > 0:24:43- Will the WI understand the message you are trying to deliver? - Yeah, I think so.
0:24:43 > 0:24:45Do you think he's pulled his A-game with this?
0:24:45 > 0:24:48Yeah, I think he has. He's put absolutely everything into it.
0:24:48 > 0:24:51- I think it does worry me. - I'm also worried. Definitely.
0:24:52 > 0:24:53What would you score this dish?
0:24:53 > 0:24:56I would be disappointed if it was anything less than a nine.
0:24:56 > 0:24:58For me, this is a strong nine.
0:24:58 > 0:25:00I think a nine is about the right score.
0:25:08 > 0:25:11- Hello, guys.- How are you doing, mate?- Yeah, I'm so glad that's over.
0:25:11 > 0:25:14So what do you think, lads? You reckon you've caught up?
0:25:14 > 0:25:15I hope I've closed the gap on you.
0:25:15 > 0:25:19I've got to get a nine or a ten if I'm in with a chance of getting through to Friday.
0:25:19 > 0:25:20Yeah, it's the same for me.
0:25:20 > 0:25:23I was hoping for a ten today. That would make my day.
0:25:29 > 0:25:30Hello, chefs.
0:25:30 > 0:25:32How are you feeling?
0:25:32 > 0:25:34- Shattered!- Yeah.
0:25:34 > 0:25:36I'm going to start with you, Lee.
0:25:37 > 0:25:39Hay Box Pigeon.
0:25:40 > 0:25:43I like the idea and I like the presentation.
0:25:45 > 0:25:47The pigeon was cooked perfectly.
0:25:48 > 0:25:51I wouldn't have put mint on a dish like that.
0:25:53 > 0:25:55And today you've taught me
0:25:55 > 0:25:57that, sometimes, thinking outside the box really works.
0:25:57 > 0:25:59I loved it.
0:26:00 > 0:26:02However...
0:26:04 > 0:26:08..I'm not 100% sure that this dish is doable for a banquet.
0:26:08 > 0:26:11And I've been to a banquet and for you to do large numbers of them,
0:26:11 > 0:26:13I'd like to be there to watch that.
0:26:16 > 0:26:17Matt...
0:26:19 > 0:26:21..for your Teaching And Preaching...
0:26:23 > 0:26:26..it takes true skill to take a whole animal, especially a goat,
0:26:26 > 0:26:28and break it down.
0:26:29 > 0:26:32The story of your dish, Matt, is amazing.
0:26:32 > 0:26:34When you explained the story to me, I really get it.
0:26:37 > 0:26:38However...
0:26:40 > 0:26:43..I get it when you tell me about it. But I don't get it on the plate.
0:26:46 > 0:26:48Mark...
0:26:48 > 0:26:49for your Jerusa...Lamb,
0:26:49 > 0:26:52the rissoles inspired by your nan,
0:26:52 > 0:26:54I did find them slightly dry.
0:26:56 > 0:27:00The tail coming out of the pie, great idea,
0:27:00 > 0:27:02but I wanted to be able to eat it.
0:27:03 > 0:27:04However...
0:27:07 > 0:27:08..it was a fantastic pie.
0:27:10 > 0:27:14The pastry, I think you're going to give the WI a lesson in how to make pastry.
0:27:16 > 0:27:20For me, this has been your strongest dish and it really hit the brief.
0:27:20 > 0:27:21So for the scores...
0:27:23 > 0:27:25I'm going to start with you, Lee.
0:27:28 > 0:27:30I'm going to give you an eight.
0:27:32 > 0:27:33Matt...
0:27:36 > 0:27:38..I'm going to give you a score of eight.
0:27:40 > 0:27:42Mark...
0:27:46 > 0:27:48..I'm going to give you a nine.
0:27:51 > 0:27:54For me, that's been your strongest dish to date
0:27:54 > 0:27:56and it was a pleasure to eat.
0:27:56 > 0:27:57So dessert day tomorrow.
0:27:57 > 0:28:00Let's make sure those points are really high.
0:28:00 > 0:28:02Thank you very much.
0:28:04 > 0:28:07I'm sitting on third place. I've been here once before,
0:28:07 > 0:28:09going into the dessert course and it's not a nice place to be.
0:28:09 > 0:28:11Just hasn't been quite enough.
0:28:12 > 0:28:15With only one course remaining, Lee is holding on to his lead
0:28:15 > 0:28:18with Mark trailing in second
0:28:18 > 0:28:20and Matt one point behind in last place.
0:28:20 > 0:28:23So I got an eight for my main course. I'm very happy.
0:28:23 > 0:28:27I would have been happier with a nine or ten but, you know, you can't win them all.
0:28:27 > 0:28:29The main course is done, out the way. I got a nine.
0:28:29 > 0:28:32And now I feel like I'm in a much stronger position going into the dessert.
0:28:32 > 0:28:35- It makes dessert interesting, though.- Yeah.