0:00:03 > 0:00:07It's Judgment Day as Michelin-starred returning contender, Matt Gillan...
0:00:07 > 0:00:10Your five-point leads, it means nothing now.
0:00:10 > 0:00:13..is going head-to-head with rising star, Lee Westcott...
0:00:13 > 0:00:17It's going quite well, but I've still got a lot to prove to myself, you know?
0:00:17 > 0:00:20..to represent London and the south-east in the national finals.
0:00:20 > 0:00:23- Have you got some changes in mind? - Yes, I have.
0:00:23 > 0:00:26And one is definitely to wipe the smug smile off your face on that one, sunshine.
0:00:26 > 0:00:28The ultimate prize,
0:00:28 > 0:00:33to cook at the banquet celebrating 100 years of the Women's Institute
0:00:33 > 0:00:36at London's Drapers Hall.
0:00:36 > 0:00:39Ensuring their dishes meet the high standards of the WI
0:00:39 > 0:00:44is esteemed food writer and author of the Institute's centenary cookbook, Mary Gwynn.
0:00:44 > 0:00:47I'm representing the WI, so I'm going to be tough.
0:00:47 > 0:00:50Matt narrowly scraped through to cook for the judges today
0:00:50 > 0:00:53and he's determined to put up a fight.
0:00:53 > 0:00:56My dishes are designed to go all the way to the banquet.
0:00:56 > 0:01:00Standing in his way is first-timer, Lee, who came out on top
0:01:00 > 0:01:02of every single course in the week.
0:01:02 > 0:01:04It's just two of us now. It's all to play for, mate.
0:01:04 > 0:01:08But only one of them will go through to the national finals.
0:01:08 > 0:01:12In the end, there was just one point in it.
0:01:12 > 0:01:15The winner is...
0:01:28 > 0:01:31Matt was bottom of the leader board all week.
0:01:31 > 0:01:35But his strong dessert course launched him into second place.
0:01:35 > 0:01:37Lee was ahead on the scores, coming into today.
0:01:37 > 0:01:40But I've warmed up and I'm ready to just overtake him
0:01:40 > 0:01:42when it comes to the judges.
0:01:42 > 0:01:44- Good luck, mate.- Good luck, mate.
0:01:49 > 0:01:52Ambitious Lee has led the scoreboard all week with huge
0:01:52 > 0:01:55praise for his food, so he knows he must cook them
0:01:55 > 0:01:58all perfectly again today to ensure he wins.
0:01:58 > 0:02:00Today, there is no second place.
0:02:00 > 0:02:03I didn't lead it all week to let Matt come steal it from underneath me.
0:02:03 > 0:02:06I think the pressure's going to be on in that kitchen.
0:02:06 > 0:02:10With cooking underway, both chefs are gunning for victory.
0:02:10 > 0:02:14I'm feeling pretty confident, to be honest. It's just two of us now. You know, the pressure is on.
0:02:14 > 0:02:17It's a new day. Your five-point leads, coming into today,
0:02:17 > 0:02:19it means nothing now.
0:02:21 > 0:02:25Judges Prue Leith, Oliver Peyton and Matthew Fort
0:02:25 > 0:02:28are poring over the chef's menus.
0:02:28 > 0:02:31Well, Matt has been here before, but he came up against
0:02:31 > 0:02:33the formidable Tom Aikens.
0:02:33 > 0:02:36Well, Lee is also a very ambitious chef and he doesn't have a
0:02:36 > 0:02:40Michelin star yet, but instead, I feel he's pumping up that tyre very fast.
0:02:40 > 0:02:43However good they are, they're going to have to shape up today,
0:02:43 > 0:02:48because we are going to be just as tough as any WI judge has ever been.
0:02:50 > 0:02:53We've both worked for the chefs that have been to the banquet, you know.
0:02:53 > 0:02:56But, do you know what? It took Daniel three times before he got there.
0:02:56 > 0:02:57LEE LAUGHS
0:02:57 > 0:02:59- Fangs are out! - I'm hoping to do it in two.
0:03:03 > 0:03:09- Good morning, chefs.- Morning, how are you?- Good morning.- Easy week?
0:03:09 > 0:03:12- I wouldn't say it's been easy.- Well, Lee, you've had a very good week.
0:03:12 > 0:03:15- Yeah, not bad so far.- Are you feeling confident?- I am.
0:03:15 > 0:03:16I'm in this to win it.
0:03:16 > 0:03:19I want to know, did your mums inspire you at all?
0:03:19 > 0:03:21For my main course, very much so.
0:03:21 > 0:03:24I'm using goat, and my mum and my aunties actually reared their own goats.
0:03:24 > 0:03:26So it's something that's very close to my heart.
0:03:26 > 0:03:30For me, my mum, she inspired me because, us growing up, there were
0:03:30 > 0:03:32six children, so she had to cook for a lot of people.
0:03:32 > 0:03:33And she was a great cook.
0:03:33 > 0:03:36So, for me, if I don't get a ten, I'm not going to live it down.
0:03:36 > 0:03:40Well, you've got to satisfy us, and we have WI standards in mind
0:03:40 > 0:03:43and so we are going to be extremely tough today.
0:03:45 > 0:03:48Lee is first to plate up his dish of fine raw beef,
0:03:48 > 0:03:50beetroot and milk curd.
0:03:50 > 0:03:54Inspired by the WI campaign to support dairy farmers,
0:03:54 > 0:03:58this complex starter earned Lee a respectable seven points
0:03:58 > 0:04:00and he began the week top of the scoreboard.
0:04:00 > 0:04:04Looking at the season on the dish, are you going to season your beef this time round?
0:04:04 > 0:04:08Yeah, it was a little bit bland. I think it's cos I was rushed, I wasn't checking it.
0:04:08 > 0:04:11You know, basic stuff that me and you should be doing.
0:04:13 > 0:04:16The chefs will also be marked by a guest judge who knows
0:04:16 > 0:04:19the exacting standards of the women's institute.
0:04:19 > 0:04:22Mary Gwynn is a renowned food writer,
0:04:22 > 0:04:25a champion of home cooking and Institute member.
0:04:27 > 0:04:30- Welcome, Mary.- Hello, Oliver. Nice to meet you.- You too, you too.
0:04:30 > 0:04:34- Let me introduce you to Prue and Matthew.- Hi, there.- Hi, Mary. - Hi, there.
0:04:35 > 0:04:39- Mary, do you have an official position within the WI?- Well, I do.
0:04:39 > 0:04:42I've been very lucky and I'm writing the centenary cookbook.
0:04:42 > 0:04:45And it's 100 recipes for 100 years.
0:04:45 > 0:04:47I've been using books like this little one, which is
0:04:47 > 0:04:50The Secrets of Wiltshire Housewives, from 1927.
0:04:50 > 0:04:54And these are recipes collected by WI members.
0:04:54 > 0:04:56From 1930, a recipe that's in the book,
0:04:56 > 0:05:00It says, "If you're feeling as rich as a Wall Street banker,
0:05:00 > 0:05:03make this dish with chicken", and it's called Wall Street Chicken.
0:05:03 > 0:05:05They didn't like bankers then, either?
0:05:05 > 0:05:08- They didn't like bankers then either, exactly!- Brilliant.
0:05:08 > 0:05:11The level established by the WI is extraordinarily high.
0:05:11 > 0:05:14I hope you're going to judge equally fearlessly.
0:05:14 > 0:05:18Skill, taste, no messing about. So, yeah, I'm going to be tough.
0:05:21 > 0:05:24Just been thinking, mate, if I get this through to the banquet,
0:05:24 > 0:05:25it's going to be labour-intensive.
0:05:25 > 0:05:27I just probably need about 50 chefs.
0:05:27 > 0:05:29You're not getting to the banquet.
0:05:29 > 0:05:32Lee is confident with the calibre of his starter,
0:05:32 > 0:05:36but with many elements, he's pushing hard to get it to the pass on time.
0:05:36 > 0:05:40On to a vintage milk crate, he presses layers of fine raw beef
0:05:40 > 0:05:41into the casing.
0:05:42 > 0:05:45Followed by beef dripping breadcrumbs,
0:05:45 > 0:05:51diced, pickled mooli, smoked beetroot and egg yolk puree.
0:05:51 > 0:05:56Taking veteran Daniel's advice, he adds extra pickled mooli discs.
0:05:56 > 0:05:58To get four starters to the pass on time,
0:05:58 > 0:06:02it's all hands on deck for the garnish of foraged herbs.
0:06:02 > 0:06:05- You always this slow, Matt? - Not normally.
0:06:05 > 0:06:06Just hindering you, yeah.
0:06:06 > 0:06:10Lee completes his dish with mini milk curds.
0:06:24 > 0:06:28- Goodness me, it's quite a production, isn't it?- Very elegant.- It is.
0:06:28 > 0:06:31I love this little churn. It says Mission Milk.
0:06:31 > 0:06:34WI have campaigned to support farmers.
0:06:34 > 0:06:36It's been an ongoing campaign.
0:06:36 > 0:06:39Daniel mentioned that he didn't really see the story on the plate?
0:06:39 > 0:06:42Yeah, the little mini milk urns. As soon as they see the Mission Milk,
0:06:42 > 0:06:45I think it'll kick in, you know, what the cause is all about.
0:06:45 > 0:06:48And then I think actually his milk curd, it has that wonderful
0:06:48 > 0:06:53- sort of slippery texture which just dissolves on your tongue.- Mmm.
0:06:53 > 0:06:55You know, Daniel said a few more things, more pickle,
0:06:55 > 0:06:58so I put a little bit more pickled mooli on there.
0:06:58 > 0:07:03Breadcrumbs fried in beef dripping, and delicious it is, too.
0:07:03 > 0:07:07It's the beef underneath which I think is quite interesting, but there's no fat on it at all.
0:07:07 > 0:07:09I think all these flavours, particularly the pickling,
0:07:09 > 0:07:11are masking the flavour of the beef.
0:07:11 > 0:07:13It's not soul food, it's soulless food.
0:07:14 > 0:07:19To be honest, that's my dish, that's exactly how I wanted it.
0:07:19 > 0:07:21I think this dish has plenty of soul.
0:07:21 > 0:07:24I mean, not only is it all about cattle and milk,
0:07:24 > 0:07:26it's also about learning from your granny
0:07:26 > 0:07:29- and your mummy...- Which is exactly what the WI is about.
0:07:29 > 0:07:32And it's his memories of his childhood, so...
0:07:32 > 0:07:33It does have soul in that way.
0:07:38 > 0:07:42Matt is up next with his vegetarian starter, Sowing And Growing,
0:07:42 > 0:07:46inspired by the WI's passion for home-grown produce.
0:07:46 > 0:07:50He made the onion the star of the show, cooking it five ways.
0:07:50 > 0:07:53But veteran Daniel felt the dish lacked variety
0:07:53 > 0:07:56and scored it a disappointing five in the week.
0:07:56 > 0:07:59So, Matt, mate, seeing as you got a five from Daniel,
0:07:59 > 0:08:00and I got seven...
0:08:00 > 0:08:03In the feedback Daniel said I had too much puree and just
0:08:03 > 0:08:06some textures to make it a little bit more interesting, you know.
0:08:06 > 0:08:09Essentially, it's just a plate of onions.
0:08:09 > 0:08:14First, on to a vegetable box, Matt layers onion puree, pickled onions
0:08:14 > 0:08:17and a breadcrumb soil.
0:08:17 > 0:08:21Grelot and malt onions and a new addition,
0:08:21 > 0:08:25Crispy shallot rings, before garnishing with edible flowers.
0:08:25 > 0:08:26You've added some stuff?
0:08:26 > 0:08:29I just added some onion rings, some pickled onion.
0:08:29 > 0:08:32It looks like there's more going on.
0:08:32 > 0:08:36And finally, miniature watering cans filled with onion clove stock.
0:08:39 > 0:08:41Wow, man.
0:08:48 > 0:08:51Wow. Smells like onions.
0:08:51 > 0:08:53Matthew's in there, look.
0:08:53 > 0:08:56I love the gnome.
0:08:56 > 0:08:58- Two dishes down, man. - Yeah, two dishes.
0:08:58 > 0:09:00Let's crack on that next one, shall we?
0:09:02 > 0:09:05- If you don't like onions, you're stuffed.- Yeah!
0:09:05 > 0:09:06THEY LAUGH
0:09:06 > 0:09:08Daniel, for me, mentioned the wow factor.
0:09:08 > 0:09:11You know, with an onion, you just need to work twice as hard,
0:09:11 > 0:09:13especially at the start of the banquet.
0:09:13 > 0:09:16We've got onions many ways. The one I like the most is the caramelised onion.
0:09:16 > 0:09:18There's a huge amount going on.
0:09:18 > 0:09:22There's pickling onion, there's the braised onion,
0:09:22 > 0:09:25there's rings, and... It's a bit...
0:09:26 > 0:09:28overkill.
0:09:28 > 0:09:30Flavourwise it was there, but in terms of texture
0:09:30 > 0:09:35there's some shallot rings, and a bit of crunch, bit of raw apple.
0:09:36 > 0:09:39I like my first mouthful.
0:09:39 > 0:09:42But I think that's all you want of oniony things.
0:09:42 > 0:09:45I think it's a real assault on the taste buds.
0:09:45 > 0:09:48I think you might end up only tasting onion for the rest of the meal.
0:09:48 > 0:09:51It's sort of interesting, really, that he should have chosen to do
0:09:51 > 0:09:53a completely vegetarian first course.
0:09:53 > 0:09:57I think this dish would greatly have benefited from a dirty big beefburger underneath it.
0:09:57 > 0:09:58THEY LAUGH
0:10:00 > 0:10:02Next is the fish course.
0:10:02 > 0:10:06Lee is first to play up his Modern Bouquet, a complex mackerel
0:10:06 > 0:10:08and crispy quinoa dish on a bed of flowers,
0:10:08 > 0:10:12inspired by the crafts of the WI.
0:10:12 > 0:10:15Veteran Daniel scored Lee nine points but queried
0:10:15 > 0:10:17if it could be achieved at the banquet.
0:10:19 > 0:10:22- Made any changes?- I have, yeah, I'm going to simplify it a little bit.
0:10:22 > 0:10:25I've cut the fish slightly different so it'll be easier to cook.
0:10:25 > 0:10:27- I feel I get that 10 now.- Yeah?
0:10:27 > 0:10:30I got a nine on my fish course, I made a few tweaks,
0:10:30 > 0:10:33because I want to try and get a 10 out of it.
0:10:33 > 0:10:34Tried to simplify the plating
0:10:34 > 0:10:37to be a bit more accommodating for a banquet.
0:10:37 > 0:10:40He starts his plate with compressed cucumber balls,
0:10:40 > 0:10:44passion fruit gel and crispy quinoa.
0:10:44 > 0:10:48He then works on a new element of his dish, mackerel tartare.
0:10:48 > 0:10:49That'd be great.
0:10:49 > 0:10:51Next, he adds confit fennel,
0:10:51 > 0:10:54then his reduced-size mackerel fillets,
0:10:54 > 0:10:58the centrepiece to his dish, go into the pan.
0:10:58 > 0:11:02Matt helps by pouring cucumber and fennel water into teapots...
0:11:02 > 0:11:04Teapots, lids on them, please, Chef?
0:11:04 > 0:11:08..while Lee crisps the skin of the mackerel with a blowtorch.
0:11:08 > 0:11:11I'm not ready, not ready. 1 minute, please. That's a chef minute!
0:11:11 > 0:11:14He completes the dish with his mackerel fillets,
0:11:14 > 0:11:17more passion fruit gel and edible flowers.
0:11:17 > 0:11:19- Cheers, Matt.- OK.
0:11:21 > 0:11:23Final little push there, Chef!
0:11:27 > 0:11:30Ooh! Very exotic!
0:11:30 > 0:11:33Goodness me, it's absolutely beautiful.
0:11:33 > 0:11:35And this is cucumber juice, I think.
0:11:35 > 0:11:37How they're feeling when that smell hits them
0:11:37 > 0:11:40and they really get why it's called a Modern Bouquet.
0:11:40 > 0:11:43They'll understand it through the flower arrangement.
0:11:43 > 0:11:47Underneath, there's little squares of raw mackerel, with passion fruit.
0:11:47 > 0:11:50It's a very refreshing dish, actually.
0:11:50 > 0:11:52I think the dish, as a dish, is really beautiful,
0:11:52 > 0:11:55but I think it's a restaurant dish that he's gone out and got a bit
0:11:55 > 0:11:59of dry ice and a few Dutch flowers and goes, "That'll fool them!"
0:11:59 > 0:12:03- You confident you can still deliver a good score today?- Yeah, I will.
0:12:03 > 0:12:04I feel I will.
0:12:04 > 0:12:06I think it does nod to the WI.
0:12:06 > 0:12:11What could be more WI than really pretty bowls, like flower arranging?
0:12:11 > 0:12:14I reckon you've given the WI a run for their money
0:12:14 > 0:12:16in their flower-arranging competitions, mate.
0:12:16 > 0:12:17I really like this dish.
0:12:17 > 0:12:22I think it tastes lovely, but it doesn't say "WI".
0:12:25 > 0:12:28Matt's Jamming And Canning fish course
0:12:28 > 0:12:31honours the WI's well-known skills in preserving.
0:12:31 > 0:12:35A complex dish of salmon cooked three ways with two jams,
0:12:35 > 0:12:38it was served on a salt block, but veteran Daniel was
0:12:38 > 0:12:42critical of its presentation and scored Matt seven points.
0:12:42 > 0:12:44With my fish course, originally, the plate was too small,
0:12:44 > 0:12:48so you couldn't eat all the elements of the dish together,
0:12:48 > 0:12:50which really needs to happen with this course.
0:12:50 > 0:12:54Matt swapped the small salt block for a large plate
0:12:54 > 0:12:57and he's serving his tomato and bacon jam in jars.
0:12:57 > 0:12:58You didn't have this before, did you?
0:12:58 > 0:12:59No, it's something that
0:12:59 > 0:13:02I got out of Daniel's feedback, and put jams in jars.
0:13:02 > 0:13:06Now I see that you're jamming, Matt, where's your canning?
0:13:06 > 0:13:09It's coming when they give the scores.
0:13:09 > 0:13:15He deep-fries canned anchovies and finishes the cured salmon in the pan.
0:13:15 > 0:13:19To a serving plate, he centres seaweed yoghurt,
0:13:19 > 0:13:23salted runner beans and a site of salmon and anchovy ballotine.
0:13:24 > 0:13:26He then adds deep-fried anchovy,
0:13:26 > 0:13:29shallot and caper dressing and cured salmon.
0:13:32 > 0:13:34HE EXHALES
0:13:34 > 0:13:35It's like a different dish.
0:13:41 > 0:13:42It's a plate!
0:13:44 > 0:13:47Rather beautiful, bold, in fact. I love it.
0:13:47 > 0:13:49Feeling confident on your fish dish?
0:13:49 > 0:13:53Yeah, Daniel's comments, that he couldn't really experience the whole
0:13:53 > 0:13:57dish because of what it was presented on, so bigger plate,
0:13:57 > 0:13:59make more of a theme of the jam.
0:13:59 > 0:14:04Well, I think, here, we've got some bacon jam and some tomato jam.
0:14:04 > 0:14:06That bacon jam is absolutely lovely.
0:14:06 > 0:14:08I'm happy with the changes I've made,
0:14:08 > 0:14:11so I'm convinced they will have pushed my scores up.
0:14:11 > 0:14:14These jams should be the integral part of the dish.
0:14:14 > 0:14:16They should be what bring it together, and they don't.
0:14:16 > 0:14:18He's made a dish and thought,
0:14:18 > 0:14:20"How can I link this to the WI? I know, I'll bung on some jam."
0:14:20 > 0:14:26The smoked salmon is so over-salted, it's horrible.
0:14:26 > 0:14:27Where was the canning?
0:14:27 > 0:14:28It was with the anchovies.
0:14:28 > 0:14:31I think the judges will be switched-on enough to realise
0:14:31 > 0:14:35that they are tinned anchovies, and that's my nod to the cans.
0:14:35 > 0:14:39I don't think rolling smoked salmon up in anchovy does any good at all,
0:14:39 > 0:14:44except to make it more salty, and it was already too salty.
0:14:44 > 0:14:47So, Prue, is this dish worth preserving for the banquet?
0:14:47 > 0:14:49No, I'd can it!
0:14:49 > 0:14:51THEY LAUGH AND GROAN
0:14:55 > 0:14:56At the halfway point,
0:14:56 > 0:15:01the chefs are moving onto their mains as the judges consider their scores.
0:15:01 > 0:15:03Do you know, I'm just a bit disappointed.
0:15:03 > 0:15:06This morning, I haven't felt that heart, that warmth.
0:15:06 > 0:15:10My glass is half-full, because I believe we're going to get better.
0:15:10 > 0:15:13This glass should be completely full, not just half-full.
0:15:13 > 0:15:17I feel there's better to come, I really feel there is.
0:15:19 > 0:15:23Matt is up first with his main course, Teaching And Preaching,
0:15:23 > 0:15:26inspired by the WI's waste-not, want-not, ethos.
0:15:26 > 0:15:30A complicated billy goat dish that calls for every cut of meat.
0:15:30 > 0:15:32It scored a strong eight.
0:15:32 > 0:15:35- Do you think it will do your mam and that proud, Matt?- I think so, yeah.
0:15:35 > 0:15:37They're used to goat curry, that's what I've grown up on.
0:15:37 > 0:15:39To do it as many ways as I am, I think they will be proud.
0:15:42 > 0:15:46Matt's under pressure to deliver his ambitious goat to snatch victory
0:15:46 > 0:15:51from Lee. And he hopes guest judge, Mary, will be impressed.
0:15:51 > 0:15:53- Hello, chefs! Hiya!- Hiya.
0:15:53 > 0:15:57Well, I've come because I'm currently writing
0:15:57 > 0:16:00and researching the centenary cookbook for the WI,
0:16:00 > 0:16:04so I've spent the last year with over 200 cookery books like this,
0:16:04 > 0:16:06getting inspirations.
0:16:06 > 0:16:09This one's from 1927. There's some great quotes in here.
0:16:09 > 0:16:12This is "for our grandmothers, from whom we've inherited
0:16:12 > 0:16:15"most of these recipes", so, that's where the WI are coming from.
0:16:15 > 0:16:17They pass recipes down.
0:16:17 > 0:16:19So, how's it going in the judging chamber?
0:16:19 > 0:16:21- Am I a couple of points ahead of Lee?- Hopefully not.
0:16:21 > 0:16:24It's all been going on in that judges' chambers,
0:16:24 > 0:16:28but I'm excited for this afternoon, so don't let me down, chaps.
0:16:28 > 0:16:31- I'm rooting for you. - Thank you.- Good luck!
0:16:31 > 0:16:33Right, let's crack it back to it.
0:16:35 > 0:16:39Having prepped his goat ragout, Matt starts the herder's pie,
0:16:39 > 0:16:41a version of shepherd's pie.
0:16:41 > 0:16:45He then moves on to his kidney and fillet boudin sausages.
0:16:45 > 0:16:47What changes have you made to your main course?
0:16:47 > 0:16:50I've changed the shape of my boudins, so I've made more kind of a bonbon.
0:16:50 > 0:16:52I've put a little bit more meat on there.
0:16:52 > 0:16:54Daniel wanted a celebration of goat.
0:16:54 > 0:16:57In order to do that, it needs to be kind of spilling off the plate.
0:16:57 > 0:17:00They probably won't have room for yours, to be honest!
0:17:00 > 0:17:03Because, you know, it's gone to smash yours out the park!
0:17:06 > 0:17:09He adds it to a sharing platter with baby leaf spinach,
0:17:09 > 0:17:12goat fat dumplings and kidney fillet boudin
0:17:14 > 0:17:18followed by sliced goat shoulder, salt-baked leg and goat loin...
0:17:20 > 0:17:22- Just fill that up.- Fill them up, with the sauce, yeah?
0:17:22 > 0:17:26..accompanied by goat sauce in serving jugs.
0:17:26 > 0:17:30To plate, he sprinkles dehydrated goat's cheese rind,
0:17:30 > 0:17:34caramelised pineapple, goat's cheese and goat jelly cubes.
0:17:40 > 0:17:43- Ho!- Think you'll be able to do that for the banquet?
0:17:43 > 0:17:45I'm confident I can deliver that for a banquet.
0:17:48 > 0:17:50- Wow!- Wow!
0:17:50 > 0:17:52Cor, it's got a whiff of cheese about it!
0:17:52 > 0:17:55And that goat just looks amazing.
0:17:55 > 0:17:58It looked like a beast to me, and a good one.
0:17:58 > 0:18:00- Mmm!- Mmm!
0:18:00 > 0:18:03That slow-cooked shoulder is a cracker.
0:18:03 > 0:18:05Looks absolutely beautiful.
0:18:06 > 0:18:10Any moment now we'll all break into a chorus of "Jerusalem"!
0:18:10 > 0:18:11Hmph!
0:18:11 > 0:18:13And does everyone know the words?
0:18:13 > 0:18:15You're not allowed a hymn sheet!
0:18:15 > 0:18:19Today it's been pretty tough. And we're pretty much put off.
0:18:19 > 0:18:22I'd be silly, and so would Matt, not to be nervous.
0:18:22 > 0:18:25It fulfils the brief, I think. It's a joy.
0:18:25 > 0:18:28I do think he could present it a little better.
0:18:28 > 0:18:30I agree with you. Needs a bit of theatre.
0:18:33 > 0:18:34Lee is also taking a risk,
0:18:34 > 0:18:38serving a complex main course of smoked pigeon and cauliflower.
0:18:38 > 0:18:42Its presentation evokes the World War II hay box cooking method
0:18:42 > 0:18:44championed by the WI.
0:18:44 > 0:18:48Veteran Daniel felt it would be a struggle to serve at the banquet
0:18:48 > 0:18:49and scored it a eight.
0:18:49 > 0:18:52Er, Lee? I thought you were simplifying this!
0:18:52 > 0:18:53I took one of them off.
0:18:53 > 0:18:56- And that's saved you some time? - Yeah, a little bit.
0:18:58 > 0:19:02Gunning to plate up perfection and bag a ten, Lee starts by adding
0:19:02 > 0:19:06yeasted cauliflower puree to a serving plate, and capers.
0:19:06 > 0:19:08You've got loads of elements going on.
0:19:08 > 0:19:10Even without the one you took off.
0:19:10 > 0:19:15Next, roasted cauliflower, pickled grapes, raisins,
0:19:15 > 0:19:18sliced cauliflower and mint leaves.
0:19:20 > 0:19:22He fills feuille de brick crispy rolls
0:19:22 > 0:19:24with pigeon leg and shallot confit
0:19:24 > 0:19:25and drizzles with mint oil.
0:19:25 > 0:19:28Matt, if you don't mind, put a few breasts in each box, please.
0:19:28 > 0:19:31- Yep, just as is? - As is, please, Chef.
0:19:31 > 0:19:34Pigeon sauce is poured into serving jugs
0:19:34 > 0:19:36and the hay is lit
0:19:36 > 0:19:38to smoke the pigeon breasts in the box.
0:19:41 > 0:19:44- I thought I was busy!- That was a bit more busy than I thought!
0:19:44 > 0:19:45Yeah, yeah.
0:19:50 > 0:19:52Oof! More plates!
0:19:52 > 0:19:54This little military chest,
0:19:54 > 0:19:57which I think is meant to be a hay box, has got in it pigeon breasts.
0:19:57 > 0:20:00Yum! Well, this is certainly not a simple dish.
0:20:00 > 0:20:04The hay box is such a WI method of cooking,
0:20:04 > 0:20:07and there's a lot about it through the war years.
0:20:07 > 0:20:08Good job you simplified it.
0:20:08 > 0:20:10I think I've got to simplify it one more time!
0:20:10 > 0:20:13- I think you should! - THEY LAUGH
0:20:13 > 0:20:15It's great gravy.
0:20:15 > 0:20:19It's a compendium of modern cooking techniques, really, this,
0:20:19 > 0:20:22because it's got a bit of the old seared cauliflower.
0:20:22 > 0:20:26And this is actually cauliflower puree and it is delicious.
0:20:26 > 0:20:29He's used the whole pigeon, the leg, it's crusty, with a lovely,
0:20:29 > 0:20:32crunchy outside, a long-cooked, fibrous leg.
0:20:32 > 0:20:35I think it's an excellent piece of cooking. I mean, I really do.
0:20:35 > 0:20:37Technically, I think it's all right on the money.
0:20:37 > 0:20:39I absolutely love this dish,
0:20:39 > 0:20:42and I have the feeling that the WI would love it.
0:20:42 > 0:20:45I don't know if we could do that for lots of people for a banquet,
0:20:45 > 0:20:46but I hope we could.
0:20:48 > 0:20:50In the kitchen,
0:20:50 > 0:20:53Matt is plating up his complex Back To Black (And Yellow)
0:20:53 > 0:20:57dessert, inspired by the WI campaign to save our bees,
0:20:57 > 0:21:00which saw him through to the judges today.
0:21:00 > 0:21:04To increase his chances of winning, he's adding an extra element.
0:21:04 > 0:21:07- What's in there, Matt? - It's my bee pollen tuile.
0:21:07 > 0:21:09- You didn't have enough going on before?- No, no,
0:21:09 > 0:21:12I thought I'd really push myself today.
0:21:13 > 0:21:16On to a honeycombed themed box, he places honey cakes,
0:21:16 > 0:21:21set-honey yoghurt and white chocolate and honeycomb mousse.
0:21:21 > 0:21:25He pipes on mead and lemon curd and mead and lemon gel.
0:21:25 > 0:21:29- This OK, this tuile, Matt? - It's a bit chewy, to be honest.
0:21:29 > 0:21:32More changes were needed on my dessert,
0:21:32 > 0:21:35and I tried to enhance it a little bit with a bee pollen tuile, but it
0:21:35 > 0:21:38just didn't work, so I just wasn't going to send it to the judges.
0:21:38 > 0:21:40Bee pollen tuile abandoned,
0:21:40 > 0:21:44Matt completes his dish with honeycomb and fennel sorbet.
0:21:47 > 0:21:51- How you feeling, mate?- Bit upset that the tuile didn't work.
0:21:57 > 0:22:00I think this is so elegant and beautifully designed.
0:22:00 > 0:22:04Well, the question is, does it taste as good as it looks?
0:22:04 > 0:22:07I've kind of took Daniel's feedback on board about the sponge.
0:22:07 > 0:22:09I thought it was too much, the dish was too big,
0:22:09 > 0:22:11so I went with two smaller sponges.
0:22:11 > 0:22:14I think the sponge is much too dry, for me.
0:22:14 > 0:22:17You've got an odd, chewy texture on the outside.
0:22:17 > 0:22:18- I think that's from the honey.- Yeah.
0:22:18 > 0:22:20Honey's always very risky as a pudding.
0:22:20 > 0:22:25You know, the strength of flavour of the honey is always a problem.
0:22:25 > 0:22:28I think the sweetness was coming from the glaze the sponge,
0:22:28 > 0:22:31so I reduced that massively.
0:22:31 > 0:22:34In terms of everything else, I kept it the same.
0:22:34 > 0:22:37I think the fennel sorbet's absolutely wonderful.
0:22:37 > 0:22:40And I think that if you actually doubled the amount of fennel sorbet
0:22:40 > 0:22:42and halved the amount of honey, I think
0:22:42 > 0:22:44you would have the makings of a really nice pudding.
0:22:48 > 0:22:52Lee's Honey, Where Would We Bee Without You dessert is also
0:22:52 > 0:22:54inspired by the WI's honey bee campaign
0:22:54 > 0:22:59and features a savoury ingredient - cep mushrooms.
0:22:59 > 0:23:02A risk that won over Daniel and earned Lee a nine,
0:23:02 > 0:23:04despite messing up his honeycomb.
0:23:04 > 0:23:07- This is honeycomb.- How many times have you done that so far today?
0:23:07 > 0:23:08This is the first time today.
0:23:08 > 0:23:10If it's not working out, I do have a little bit spare.
0:23:10 > 0:23:13Just fingers crossed that this one works.
0:23:13 > 0:23:17He starts by rolling the honeycomb parfait tubes
0:23:17 > 0:23:18in cep mushroom crumble.
0:23:18 > 0:23:20To a honeycomb themed serving block
0:23:20 > 0:23:23he adds the cep crumble and cep meringue cake...
0:23:23 > 0:23:26It's a bit of a gamble, this one because I don't think cep's
0:23:26 > 0:23:30going to be everyone's cup of tea, but I just love it.
0:23:30 > 0:23:32..followed by natural honeycomb parfait,
0:23:32 > 0:23:35honey jelly and edible flowers.
0:23:35 > 0:23:37So, moment of truth, Chef.
0:23:39 > 0:23:42- That sticking to your teeth?- Still a little bit chewy, that, yeah.
0:23:42 > 0:23:45- No, I'm not going to put it in. - Not going to put it in?
0:23:45 > 0:23:49I'd rather not put something in that was wrong. Pull it out.
0:23:50 > 0:23:52Lee decides not to serve the honeycomb
0:23:52 > 0:23:56and finishes the dish with yoghurt sorbet and toasted bee pollen.
0:23:59 > 0:24:04- Ha-ha-ha! Amazing.- You girls look lovely. Thank you very much.
0:24:04 > 0:24:07- HE EXHALES - Last dish. - MATT EXHALES
0:24:09 > 0:24:10Oh, dear!
0:24:10 > 0:24:12THEY MURMUR APPROVAL
0:24:14 > 0:24:16Oh, look, that's really nice!
0:24:17 > 0:24:21- Think it'll make them laugh, initially.- Yeah, I think so.
0:24:21 > 0:24:25It would be very dramatic, all the girls coming into the banquet
0:24:25 > 0:24:27dressed like that and bringing these wonderful plates.
0:24:27 > 0:24:29We've got cep meringue cake.
0:24:29 > 0:24:34- Do you think the judges are going to get the cep?- It's a risk. Maybe not.
0:24:34 > 0:24:36But it's a risk that I'm willing to take.
0:24:36 > 0:24:38What have ceps got to do with bees?
0:24:38 > 0:24:41My answer to that would be absolutely nothing whatsoever.
0:24:41 > 0:24:45The cep is staying with me and I really don't like it.
0:24:45 > 0:24:47- I like the jelly, funnily enough. - Jelly's really nice.
0:24:47 > 0:24:49Can't wait to have a bit of jelly. Bit of fun.
0:24:49 > 0:24:52What Lee's very good at, I mean, he's a very visual chef.
0:24:52 > 0:24:54This looks tremendous.
0:24:54 > 0:24:56Disappointed about this honeycomb.
0:24:56 > 0:24:57I don't know what went wrong.
0:24:59 > 0:25:02Where's the honeycomb? That's not honeycomb.
0:25:02 > 0:25:06The one really potentially interesting element he left out.
0:25:06 > 0:25:08- Oh, the honeycomb.- The honeycomb.
0:25:13 > 0:25:15Today's been... It's very level.
0:25:15 > 0:25:18I think it's going to be a tight decision for them to make.
0:25:18 > 0:25:22I have absolutely no idea, really, who's actually pulled it off today.
0:25:22 > 0:25:25I think it's neck and neck, I really do. I can't call it.
0:25:25 > 0:25:30- It's just a waiting game now, mate. - Yeah, it's down to the judges.
0:25:30 > 0:25:31May the best man win.
0:25:31 > 0:25:35We get these cracking main courses, which are so good that
0:25:35 > 0:25:37we forgive the starters not being perfect
0:25:37 > 0:25:41and the fish course being, frankly, not been good at all.
0:25:41 > 0:25:43Good luck, mate.
0:25:43 > 0:25:45Both of the chefs have given me things that
0:25:45 > 0:25:48I really, really want to eat again. Both of them have given me things
0:25:48 > 0:25:50- I really don't want to eat again! - Absolutely.
0:25:59 > 0:26:03Welcome, chefs. I imagine it's been a little bit tough
0:26:03 > 0:26:07- out there in the kitchen.- Yeah, it has.- It's been a busy day, yeah.
0:26:07 > 0:26:10Well, Matt, you've been in the competition before,
0:26:10 > 0:26:13but this is the first time you've actually cooked for us.
0:26:13 > 0:26:16- Do you think you've done enough today?- I really hope so.
0:26:16 > 0:26:18I have nothing more to give, so...
0:26:19 > 0:26:22Lee, you've been in the lead week,
0:26:22 > 0:26:25- so are you still feeling confident? - Today, we both cooked our hearts out.
0:26:25 > 0:26:27We're on a par today, I think.
0:26:27 > 0:26:31I'm sure you want to know which of you has won and when we came
0:26:31 > 0:26:37to do the final addition, in the end, there was just one point in it.
0:26:37 > 0:26:39Now...
0:26:41 > 0:26:43And the winner is...
0:26:49 > 0:26:52..Matt.
0:26:52 > 0:26:56- Well done, mate. Well done. - One point.
0:26:57 > 0:26:59How do you feel?
0:27:00 > 0:27:03A little bit stunned.
0:27:03 > 0:27:07Lee, I'm really, really sorry. It was that close.
0:27:07 > 0:27:09You must be feeling pretty unhappy.
0:27:09 > 0:27:10Yeah, I'm pretty disappointed,
0:27:10 > 0:27:14but Matt put up some incredible dishes today. The best man won.
0:27:14 > 0:27:17Matt, I absolutely loved your goat dish.
0:27:17 > 0:27:21- In actual fact, I gave it a ten. - And I gave your goat dish a ten too.
0:27:21 > 0:27:23I thought it was wonderful. It came from your heart.
0:27:23 > 0:27:28- It was just what the ladies in the WI would appreciate.- Thank you.
0:27:28 > 0:27:31Lee, for me your outstanding dish was the pigeon.
0:27:31 > 0:27:35- Just a joy to eat and I gave it a ten.- I did too, really.
0:27:35 > 0:27:38Not only exquisitely executed,
0:27:38 > 0:27:40but with wonderful taste surprises in it.
0:27:40 > 0:27:43It was just a beautiful dish.
0:27:43 > 0:27:45Well, thank you both very, very much indeed.
0:27:45 > 0:27:47You've given us an enormous amount of pleasure
0:27:47 > 0:27:51and now, I think you'd better go off and have a very stiff drink.
0:27:51 > 0:27:54- Thank you. Thank you very much. - Thank you very much.
0:27:55 > 0:28:00Erm, I can't believe it. I'm over the moon.
0:28:00 > 0:28:02There was one point in it between me and Matt.
0:28:02 > 0:28:06For me, I think it must have been on the dessert. It must have been that.
0:28:06 > 0:28:08- Hello, Mother.- 'Yeah?'
0:28:08 > 0:28:11- I've won the region. - 'Oh, my word!'
0:28:11 > 0:28:15I'm a little bit of an emotional wreck at the moment, to be honest.
0:28:15 > 0:28:17'Oh, I'm so proud of you.'
0:28:17 > 0:28:18How are you feeling?
0:28:18 > 0:28:20Yeah, I'm...chuffed to bits.
0:28:20 > 0:28:23- You should be, mate. - I've loved cooking with you.
0:28:23 > 0:28:28You too, mate. I'm sure you'll smash it anyway. Well done. Cheers, man.
0:28:28 > 0:28:30I'll get a dish on that menu for all of us.
0:28:32 > 0:28:35- That's well needed that is, ain't it? - Oh, yeah.