0:00:02 > 0:00:06This year on Great British Menu, the country's top chefs...
0:00:06 > 0:00:09- Yeah, it's crunch time now. - ..are fighting it out...
0:00:09 > 0:00:11It would be fantastic to go all the way.
0:00:11 > 0:00:13..to plate up perfection...
0:00:13 > 0:00:16- Nice colour for an egg. - Trying to put me off?
0:00:16 > 0:00:18..for the chance to cook at a glorious banquet
0:00:18 > 0:00:22marking 100 years of the Women's Institute at London's
0:00:22 > 0:00:26historic Drapers' Hall, where pioneers of the WI once gathered.
0:00:28 > 0:00:32Going head-to-head for the central region, Michelin-starred fourth
0:00:32 > 0:00:34time competitor Richard Bainbridge,
0:00:34 > 0:00:37here to prove he finally has what it takes.
0:00:37 > 0:00:39I may have failed before, but this time is different.
0:00:39 > 0:00:40I'm going all the way.
0:00:40 > 0:00:43But he faces tough competition in fellow returning contender
0:00:43 > 0:00:45Jason Hodnett.
0:00:45 > 0:00:48I feel like my menu's strong and I'm taking some big risks.
0:00:48 > 0:00:50But without the risks, there's no reward.
0:00:50 > 0:00:52And newcomer Pip Lacey,
0:00:52 > 0:00:56protege of Great British Menu veteran Angela Hartnett.
0:00:56 > 0:00:59I've got the skills and the drive and I'm here to win.
0:00:59 > 0:01:01Having never won his regional heat,
0:01:01 > 0:01:04Richard can't afford to lose a fourth time.
0:01:04 > 0:01:07- Has it failed in practice at all? - No, it's evolved.
0:01:07 > 0:01:09But will the pressure break him again?
0:01:09 > 0:01:12I'm getting to a point where I'm going to lose my dignity
0:01:12 > 0:01:13if I keep coming back.
0:01:25 > 0:01:28The chefs are celebrating the centenary of the WI,
0:01:28 > 0:01:30honouring the generations of women
0:01:30 > 0:01:32who have helped shape British cuisine.
0:01:33 > 0:01:36They've researched the history of the organization.
0:01:36 > 0:01:38- Are you still waiting for me? - No, you're doing all right.
0:01:38 > 0:01:41You're doing all right. I'll just put the kettle on.
0:01:41 > 0:01:44And taken inspiration from the women in their own families.
0:01:46 > 0:01:48- As well as visiting local groups... - Good evening!
0:01:48 > 0:01:50..to create modern masterpieces
0:01:50 > 0:01:52worthy of the heroines of home cooking.
0:01:52 > 0:01:54That is...wonderful.
0:01:57 > 0:02:00Judging the chefs this week is the most successful chef
0:02:00 > 0:02:02in Great British Menu history.
0:02:02 > 0:02:04I'm so nervous now about who it's going to be.
0:02:04 > 0:02:07I'd quite like Marcus again because he gave me a ten on my main course.
0:02:07 > 0:02:11A three-time champion who doesn't take any prisoners.
0:02:11 > 0:02:13It's going to be a bit nerve-racking, whoever it is.
0:02:17 > 0:02:20- Richard Corrigan. - Good morning, chefs.
0:02:20 > 0:02:21- ALL:- Morning.
0:02:21 > 0:02:23- How are you? - More importantly, how are you?
0:02:23 > 0:02:26All the better for seeing you, Chef.
0:02:26 > 0:02:28First time in the competition?
0:02:28 > 0:02:30- Did you come to win? - Yeah, definitely.
0:02:31 > 0:02:32Jason, what you think of that?
0:02:32 > 0:02:36I think we're all in it to achieve the same thing.
0:02:36 > 0:02:40I'm expecting some great food from the three of you today.
0:02:40 > 0:02:45It's a big centenary year. Women's Institute. Do them proud.
0:02:45 > 0:02:47- Chef.- Chef.
0:02:50 > 0:02:53- He's not an easy man to please, I'd imagine.- He scares me a bit.
0:02:53 > 0:02:56- We'll have a group hug at the end of the day.- Come in and have one now.
0:02:56 > 0:02:58THEY LAUGH
0:02:58 > 0:03:02First up is returning contender, Richard Bainbridge.
0:03:02 > 0:03:04He's cooked in three previous competitions,
0:03:04 > 0:03:07but has never been crowned regional champion.
0:03:07 > 0:03:09However, last time he competed,
0:03:09 > 0:03:12he was thrown a lifeline by veteran Marcus Wareing.
0:03:12 > 0:03:15Your main course was so good, you should be going to the finals.
0:03:15 > 0:03:18Despite failing to get past the judging chamber,
0:03:18 > 0:03:21he was given a wild card to cook his main course in finals week.
0:03:21 > 0:03:23That's my wild card!
0:03:24 > 0:03:26But he didn't make it to the banquet.
0:03:26 > 0:03:29This year, he has to prove he's got what it takes.
0:03:29 > 0:03:32- Morning, Chef.- Morning, Richard.
0:03:32 > 0:03:35- Four times.- Yep.- Are you good enough?
0:03:35 > 0:03:37I feel more confident and more comfortable in my own food
0:03:37 > 0:03:39than I've ever done before.
0:03:39 > 0:03:40The inspiration for this menu?
0:03:40 > 0:03:44My whole entire life has been built by inspiring women
0:03:44 > 0:03:46from my grandmother to my mum.
0:03:46 > 0:03:49And then just recently my beautiful Holly Hilda as well.
0:03:49 > 0:03:51Well, great inspiration.
0:03:51 > 0:03:53- The title of your dish? - We All Stand For Jerusalem.
0:03:53 > 0:03:57When I started looking into the WI, the hymn Jerusalem is played
0:03:57 > 0:04:00and they have their meetings. It's my interpretation of the hymn.
0:04:00 > 0:04:02I've got parsley sponge for the green grass
0:04:02 > 0:04:04that'd be just cooked in the microwave.
0:04:04 > 0:04:06The last microwaved sponge that was served to me
0:04:06 > 0:04:09in the Great British Menu, I think I threw it in the bin.
0:04:09 > 0:04:11In the hymn, it talks about Jerusalem
0:04:11 > 0:04:13and we've got Jerusalem done various different ways.
0:04:13 > 0:04:14- Jerusalem artichoke.- Yeah.
0:04:14 > 0:04:17And the puree, deep-fried, crisped,
0:04:17 > 0:04:19and some barbecued artichokes.
0:04:19 > 0:04:22I'm going to be using this beautiful saddle of lamb.
0:04:22 > 0:04:23I'm going to be using the loin.
0:04:23 > 0:04:26Lamb is a strange thing to serve as a starter.
0:04:26 > 0:04:27It's only a small little bit.
0:04:27 > 0:04:30If you don't eat it and go "yum-yum,"
0:04:30 > 0:04:32then I haven't done my job right.
0:04:32 > 0:04:35After four visits here, I want to taste some yum-yum.
0:04:37 > 0:04:39Quite a complicated dish.
0:04:39 > 0:04:42I'm slightly concerned for Richard.
0:04:42 > 0:04:46He really can inspire with his dish.
0:04:46 > 0:04:48It just might be just too much.
0:04:49 > 0:04:52Next up, another returning contender, Jason Hodnett...
0:04:53 > 0:04:56..whose hopes of reaching the judging chamber last year
0:04:56 > 0:04:59were dashed after a catastrophe with his chocolate dessert.
0:05:01 > 0:05:03He's determined to rectify his mistakes
0:05:03 > 0:05:05and make it through to finals week.
0:05:05 > 0:05:08Jason. Good morning. Welcome.
0:05:08 > 0:05:10Tell me, title and inspiration for your dish?
0:05:10 > 0:05:11Title is Mum's Chicken Stew.
0:05:11 > 0:05:13What do you think, Richard? Yeah?
0:05:13 > 0:05:16Chicken stew, I mean, all of the sudden I went, "Yum-yum."
0:05:17 > 0:05:20So the theme of the menu is all about the principles
0:05:20 > 0:05:23and values of the WI. And the strong women in my life.
0:05:23 > 0:05:26My mum is my hero and a great cook as well.
0:05:26 > 0:05:28Every Sunday, we used to have roast chicken.
0:05:28 > 0:05:30And then to use up all the leftovers, we'd have stew on Monday.
0:05:30 > 0:05:32- Everything was used. - Absolutely, yeah.
0:05:32 > 0:05:34Talk to me about your ingredients here.
0:05:34 > 0:05:35We'll use the whole of the chicken.
0:05:35 > 0:05:37I'm going to stuff the wing with dumpling.
0:05:37 > 0:05:39I'm going to make crispy chicken skin.
0:05:39 > 0:05:43Stuff the oysters and then coat them in a sage and onion powder.
0:05:43 > 0:05:46So that tastes like chicken and stuffing out of the leg
0:05:46 > 0:05:48and thigh meat. I'm going to make a little ballotine
0:05:48 > 0:05:50or...sort of pressing.
0:05:50 > 0:05:52The ballotine, is that hot or cold?
0:05:52 > 0:05:54- Room temperature.- Room temperature?
0:05:54 > 0:05:56The broth is just going to bring it all together.
0:05:56 > 0:05:58And the temperature of the broth?
0:05:58 > 0:05:59- The broth will be boiling hot. - Boiling hot.
0:05:59 > 0:06:01And then pour it in?
0:06:01 > 0:06:03- Absolutely, just to sort of bring it all together.- OK.
0:06:03 > 0:06:04If you get this right,
0:06:04 > 0:06:06I honestly think it'll be a cracking dish.
0:06:06 > 0:06:08- Let's hope so.- If you get it right.
0:06:13 > 0:06:16Let's put the word stew in big brackets here and go,
0:06:16 > 0:06:18"Inspired by stew."
0:06:18 > 0:06:21There's a lot going on.
0:06:21 > 0:06:24I really hope that he does not end up in a stew making it.
0:06:24 > 0:06:28Last up, newcomer Pip Lacey, a Michelin-starred head chef
0:06:28 > 0:06:31for Great British Menu veteran Angela Hartnett.
0:06:31 > 0:06:35Pip is confident she has the skills to go all the way.
0:06:36 > 0:06:37Welcome, Pip.
0:06:37 > 0:06:39First visit to the Great British Menu.
0:06:39 > 0:06:41Did Angela talk you into it, did she?
0:06:41 > 0:06:43It was a combined...
0:06:43 > 0:06:45- decision.- I love it.
0:06:45 > 0:06:49- Yeah.- So, title and inspiration of your dish?
0:06:49 > 0:06:52The title is Wine Deer?
0:06:52 > 0:06:55The Women's Institute started off in a rural community,
0:06:55 > 0:06:58and after speaking to my great aunt, who grew up in a rural
0:06:58 > 0:07:00community herself, she was telling me
0:07:00 > 0:07:02about the abundance of deer in Nottinghamshire,
0:07:02 > 0:07:06which is where I'm from. I'm using this venison loin to make carpaccio.
0:07:06 > 0:07:10- OK.- I don't think my great aunt would have had carpaccio
0:07:10 > 0:07:12when she was younger, so I'm bringing it to the modern day.
0:07:12 > 0:07:16There's chicken in here as well. I'm making little sausages out of that.
0:07:16 > 0:07:18It's quite a meaty starter, isn't it?
0:07:18 > 0:07:21So, the cabbage, the onions - what's happening there?
0:07:21 > 0:07:24I'm pickling these baby onions. When I was doing the research
0:07:24 > 0:07:28- of the Women's Institute, pickled onions is a classic.- Yeah.
0:07:28 > 0:07:30And the cabbage, I'm just keeping raw.
0:07:30 > 0:07:33The Women's Institute used to make parsnip wine.
0:07:33 > 0:07:36So I'm combining parsnips with wine as a puree
0:07:36 > 0:07:40and serving a little bit of parsnip wine on the side.
0:07:40 > 0:07:42- So, Wine Deer?- Yep.
0:07:42 > 0:07:45- Or could be 'Oh, Dear'. - Hopefully not.
0:07:48 > 0:07:51I think the WI stands for using up everything that's
0:07:51 > 0:07:55plentiful in an area, and I think Pip has done that.
0:07:55 > 0:07:57So I'm expecting some great food from Pip.
0:07:57 > 0:08:02I mean, WI have very high standards and I have high standards.
0:08:02 > 0:08:04So, get cooking.
0:08:06 > 0:08:08As the chefs get busy in the kitchen,
0:08:08 > 0:08:11they are all focused on the competition.
0:08:11 > 0:08:14- I have been here three times before. - How many?- This is my fourth time.
0:08:14 > 0:08:17I know. Just in case anybody in the kitchen didn't realise,
0:08:17 > 0:08:18this is my fourth time.
0:08:18 > 0:08:20I think that's what's made me feel quite at ease.
0:08:20 > 0:08:22I've never gotten to the banquet, so I'm not to worry about.
0:08:22 > 0:08:25I feel more at home in this kitchen than I do in my own, to be honest,
0:08:25 > 0:08:27I've been here so often.
0:08:27 > 0:08:29Jason, you've been here before. You cried.
0:08:30 > 0:08:32Let's just get it out in the open.
0:08:32 > 0:08:34Everyone keeps talking about me losing three times.
0:08:34 > 0:08:37It was more of a let out of emotion than tearful.
0:08:37 > 0:08:38HE LAUGHS
0:08:38 > 0:08:41I'll keep telling myself that to the day I die, I think.
0:08:41 > 0:08:43I think it's going to be a fun week.
0:08:43 > 0:08:46Richard is cooking pearl barley
0:08:46 > 0:08:49and prepping lamb loin for his starter
0:08:49 > 0:08:52We All Stand For Jerusalem, inspired by the WI anthem.
0:08:54 > 0:08:57His complex dish has many technical elements.
0:08:57 > 0:08:59Michelin-starred Rich is anxious to impress.
0:08:59 > 0:09:02Every single year, I put more and more pressure on myself.
0:09:02 > 0:09:04I'm getting to a point where I'm going to lose my dignity
0:09:04 > 0:09:05if I keep coming back.
0:09:07 > 0:09:10Richard Bainbridge is head chef at Michelin-starred
0:09:10 > 0:09:11Morston Hall in Norfolk.
0:09:11 > 0:09:13Get the swede out.
0:09:13 > 0:09:16Having only ever made it past the judge's chamber on a wild card,
0:09:16 > 0:09:20he sees this as his last chance to prove to himself
0:09:20 > 0:09:22and his family he can do it.
0:09:22 > 0:09:24I'm going all the way to the banquet.
0:09:24 > 0:09:26I want to go out in a blaze of glory.
0:09:26 > 0:09:28Women are a massive influence in my life and I want to
0:09:28 > 0:09:32do my beautiful wife and my daughter proud like they've done me proud.
0:09:34 > 0:09:36Richard's mum has supported him
0:09:36 > 0:09:38through four attempts in the competition.
0:09:38 > 0:09:41I thought I'd bring you for afternoon tea just to say
0:09:41 > 0:09:44thank you for all your hard work and help on the Great British Menu.
0:09:44 > 0:09:47And this year, she's even joined the WI to help him
0:09:47 > 0:09:49research the brief.
0:09:49 > 0:09:51So, give me the inside goss.
0:09:51 > 0:09:55Well, it's just amazing. It is as it says - so inspiring.
0:09:55 > 0:09:58- Jerusalem is quite a big theme with them, isn't it?- Yeah.
0:09:58 > 0:10:02We did sing at one of the meetings I went to right at the very beginning.
0:10:02 > 0:10:05As well as finally getting to the banquet,
0:10:05 > 0:10:07Richard wants to make his biggest supporter proud
0:10:07 > 0:10:09with his cooking too.
0:10:09 > 0:10:10Mm! Delicious.
0:10:10 > 0:10:14I can visualise them all at the banquet standing up singing it.
0:10:15 > 0:10:18- Well, you might be there, Mum. - I hope so.
0:10:18 > 0:10:20'I'd just be so proud of him
0:10:20 > 0:10:23'and I would sing my heart out to Jerusalem.'
0:10:23 > 0:10:27It would be wonderful if he got through, and he does deserve to.
0:10:27 > 0:10:30Every year I do it for my mum. She's never given up.
0:10:30 > 0:10:34She didn't give up when I was younger. Um...
0:10:34 > 0:10:37And she hasn't given up now. So I'm not going to give up either.
0:10:40 > 0:10:42HE EXHALES
0:10:46 > 0:10:49Richard is preparing Jerusalem artichokes three ways -
0:10:49 > 0:10:52puree, crisps and barbecued.
0:10:52 > 0:10:54But if he is going to make it fourth-time lucky,
0:10:54 > 0:10:56he has to take some risks.
0:10:56 > 0:10:58His unusual microwaved parsley
0:10:58 > 0:11:01and hazelnut sponge has already raised eyebrows.
0:11:02 > 0:11:06- Has it failed in practice at all? - No, it's evolved.
0:11:06 > 0:11:07It's evolved to where it is now.
0:11:10 > 0:11:13But it is veteran Richard he needs to convince.
0:11:14 > 0:11:17It's got that little bit of hazelnut coming through there.
0:11:17 > 0:11:20That light kind of earthiness in the parsley.
0:11:20 > 0:11:22Do you think the Women's Institute would
0:11:22 > 0:11:24approve of sponges in microwaves?
0:11:24 > 0:11:27Sponges are big for the WI and there is actually quite
0:11:27 > 0:11:30a lot of documentation about them using microwaves.
0:11:30 > 0:11:31Next question.
0:11:34 > 0:11:35He has all the answers.
0:11:37 > 0:11:39But is it just going to be good enough?
0:11:47 > 0:11:50Keen to make her mark with her venison dish, Wine Deer?,
0:11:50 > 0:11:54inspired by rural WI groups, is newcomer Pip.
0:11:54 > 0:11:56She's pickling onions for her garnish,
0:11:56 > 0:11:59reminiscent of classic WI techniques.
0:12:01 > 0:12:03I'm not crying, by the way. It's the onions.
0:12:03 > 0:12:06With the support of her boss, Angela Hartnett,
0:12:06 > 0:12:09she's under extra pressure to impress with her menu.
0:12:09 > 0:12:12I think it's a big advantage having somebody to sort of, you know,
0:12:12 > 0:12:13lead you in the right way.
0:12:13 > 0:12:16When it came to meeting the brief, she didn't help me.
0:12:16 > 0:12:17I think she just gave me a bit of confidence.
0:12:17 > 0:12:19See, with it being about inspiring women,
0:12:19 > 0:12:21everyone's going to be looking at you
0:12:21 > 0:12:23cos you're a lady in the kitchen to inspire them.
0:12:23 > 0:12:25You can look to me if you want inspiration. It's fine.
0:12:25 > 0:12:27THEY LAUGH
0:12:29 > 0:12:31Scallops, gnocchi crab....
0:12:31 > 0:12:33Pip Lacey used to be a graphic designer
0:12:33 > 0:12:37and has only been cooking professionally for six years.
0:12:37 > 0:12:41Service, please. I'd describe myself as competitive, ambitious.
0:12:41 > 0:12:42And very impatient.
0:12:42 > 0:12:46But having trained in some of London's finest restaurants, she now
0:12:46 > 0:12:48heads up Michelin-starred Murano,
0:12:48 > 0:12:52working under Great British Menu veteran Angela Hartnett.
0:12:52 > 0:12:53Morning.
0:12:53 > 0:12:55She's got great flavour, a good palate, you know,
0:12:55 > 0:12:57and she thinks a bit outside the box.
0:12:57 > 0:13:00She wouldn't be my head chef if I didn't think she was a good chef.
0:13:00 > 0:13:03- And this is for which one, the starter?- Yeah, the sausages.
0:13:03 > 0:13:06So who better to give Pip feedback on her menu?
0:13:06 > 0:13:08- Yeah, the chicken.- Chicken.
0:13:08 > 0:13:11And then the juniper crumb, venison liver and pancetta.
0:13:11 > 0:13:12Delicious. It's really moist.
0:13:12 > 0:13:14The only thing I would say is put a bit more game in.
0:13:14 > 0:13:17Pip may be up against two returning competitors,
0:13:17 > 0:13:20but she's determined to prove her credentials in the kitchen.
0:13:20 > 0:13:22Going all the way to the banquet would mean the last six
0:13:22 > 0:13:24years of hard work has really paid off.
0:13:24 > 0:13:27I'd like to, you know, make myself proud and Angela proud.
0:13:27 > 0:13:30You'll be fine, Pip. Great faith in you, yeah?
0:13:33 > 0:13:36Pip's finishing the main elements of her dish.
0:13:37 > 0:13:39Parsnip puree with wine.
0:13:40 > 0:13:43She's also doing her unusual twist on carpaccio.
0:13:43 > 0:13:46Instead of beef, Pip is using venison which she has seared
0:13:46 > 0:13:48and coated in mustard and chervil.
0:13:50 > 0:13:53What about your dish, Pip? Essentially raw venison.
0:13:53 > 0:13:56There's a lot of flavour and that's what my cooking is about.
0:13:56 > 0:13:58You know, bringing the best out of the produce.
0:14:02 > 0:14:05So, Pip. I'm expecting great things from you.
0:14:05 > 0:14:09- A woman chef, Women's Institute. - Yep.- Representing Angela Hartnett.
0:14:09 > 0:14:11- Yeah.- Any more pressure? - No, I think that's enough.
0:14:11 > 0:14:14- Listen, what's happening? - I'm making sausages.
0:14:14 > 0:14:17Venison sauce which is going to be going into the chicken.
0:14:17 > 0:14:21Juniper crumb here. Some olives, sage and then venison liver.
0:14:21 > 0:14:24That's the risk of it time-wise, just wanting to get it cooked.
0:14:24 > 0:14:27I don't want to serve you raw chicken in the middle, so...
0:14:27 > 0:14:29- That'd be disastrous.- You're serving me raw venison, though.
0:14:29 > 0:14:30Well, that's all right.
0:14:33 > 0:14:37Also feeling the pressure is returning contender Jason.
0:14:37 > 0:14:40Unfazed at being the only chef in the kitchen without a Michelin star,
0:14:40 > 0:14:43he's determined to make it to the judging chamber
0:14:43 > 0:14:46with a take on his mum's chicken stew.
0:14:46 > 0:14:49I can really just sort of hope that it comes across as it's
0:14:49 > 0:14:51supposed to, you know? And does it justice.
0:14:53 > 0:14:55Jason's rolling shredded chicken, carrots
0:14:55 > 0:14:57and swede into a ballotine.
0:14:57 > 0:14:59And crisping up chicken skin.
0:14:59 > 0:15:02The complex stew has many elements.
0:15:02 > 0:15:04It would be natural to be worried at this stage.
0:15:04 > 0:15:06It's not easily executed.
0:15:06 > 0:15:08I've got to make sure I do it properly.
0:15:08 > 0:15:10I'm the only one who can screw this.
0:15:10 > 0:15:12He's battling with the time-consuming job
0:15:12 > 0:15:14of deboning chicken wings.
0:15:16 > 0:15:19So you've taken the bone out of most of the complete wing.
0:15:19 > 0:15:21Huge, cumbersome work involved here.
0:15:21 > 0:15:24I think these bits are important in making the final product better.
0:15:24 > 0:15:26- Yeah.- Then it's worth the time and effort in, you know?
0:15:26 > 0:15:29- You're looking a bit stressed. - This is Great British Menu.
0:15:29 > 0:15:31- You don't want to get it wrong the second time.- You're on time?
0:15:31 > 0:15:32Yeah, I hope so.
0:15:35 > 0:15:39Jason Hodnett is head chef at the Raven Hotel in Shropshire
0:15:39 > 0:15:42where he serves innovative British cuisine.
0:15:42 > 0:15:45Two venison, two dessert, two cheese...
0:15:45 > 0:15:47After a tough week in last year's competition, he fell
0:15:47 > 0:15:52apart in the dessert course, costing him a place in the judging chamber.
0:15:52 > 0:15:54This year, he's determined to make amends.
0:15:54 > 0:15:56To Natasha, please. Table two. Thank you.
0:15:56 > 0:15:58The dessert course was a bit of a tragedy for me, really.
0:15:58 > 0:16:01Having been there before, you know what to expect
0:16:01 > 0:16:04but I don't think it will ever stop being pretty terrifying.
0:16:04 > 0:16:07Jason's really pushing himself with a complex menu.
0:16:07 > 0:16:09Hello.
0:16:09 > 0:16:12And to hit the brief, he's turned to the women in his life -
0:16:12 > 0:16:14his grandmother, mum and girlfriend.
0:16:14 > 0:16:18Watching last year, seeing all the emotions he went through,
0:16:18 > 0:16:19it was just heartbreaking.
0:16:19 > 0:16:21We're all rooting for him. He's going to win!
0:16:21 > 0:16:22THEY LAUGH
0:16:22 > 0:16:24The heart of the WI is home cooking,
0:16:24 > 0:16:29so Jason has taken inspiration from his mum and fond childhood memories.
0:16:29 > 0:16:31And you always used to pull the grill open
0:16:31 > 0:16:33and would pretend to stand there cooking.
0:16:33 > 0:16:35When we were little,
0:16:35 > 0:16:39whatever meat was left from the Sunday roast was used up on a Monday.
0:16:39 > 0:16:41I've just done the same as I got older.
0:16:41 > 0:16:44All of you came in from school and go, "Oh, stew tonight.
0:16:44 > 0:16:45"I can smell it."
0:16:45 > 0:16:47Jason needs to impress in the competition with his modern
0:16:47 > 0:16:50take on his mum's stew.
0:16:50 > 0:16:53So he wants approval from his favourite women.
0:16:53 > 0:16:56- Gran, what do you think? - It's really, really nice.
0:16:56 > 0:16:59- I'd give it 10/10.- Yeah? - At the least.- Hm, very nice.
0:16:59 > 0:17:01- Do you think that does it some justice?- It's lovely.
0:17:01 > 0:17:03It doesn't look like stew but it tastes like stew.
0:17:03 > 0:17:05That's what we're looking for. Good.
0:17:05 > 0:17:07'Me and my family have always been very close.'
0:17:07 > 0:17:08Me and my mum especially.
0:17:08 > 0:17:10So, to represent her in a dish, for me,
0:17:10 > 0:17:12that part of it has been really fulfilling.
0:17:16 > 0:17:20In the kitchen, Jason is struggling to finish all the technical
0:17:20 > 0:17:24elements of his modern take on his Mum's Chicken Stew.
0:17:24 > 0:17:25Jason.
0:17:25 > 0:17:27- Yes, Chef?- Are you keeping an eye on the time?- I am.
0:17:27 > 0:17:30I'm a bit under pressure. I've only got myself to blame.
0:17:30 > 0:17:33But, yeah, just trying to crack on and get every element done.
0:17:33 > 0:17:36The preparation is fiddly and labour-intensive
0:17:36 > 0:17:37and he's falling behind.
0:17:37 > 0:17:39He's stuffed his chicken wings with dumpling.
0:17:39 > 0:17:41Where did the chicken oysters go?
0:17:41 > 0:17:44But still has to stuff and fry chicken oysters.
0:17:44 > 0:17:46- How are you getting on, buddy? - Stressed at the minute.
0:17:46 > 0:17:49He has given himself a lot to do on this first course.
0:17:49 > 0:17:52But if he pulls it off, brilliant. You know, hat goes off to him.
0:17:52 > 0:17:55And the pressure is on for Richard as he is the first to plate up
0:17:55 > 0:17:58his starter, We All Stand For Jerusalem.
0:17:59 > 0:18:04Into his specially designed bowls goes Jerusalem artichoke puree.
0:18:04 > 0:18:06And slow poached egg yolk.
0:18:07 > 0:18:11Next is the controversial microwaved parsley sponge.
0:18:11 > 0:18:12And lamb loin.
0:18:13 > 0:18:18Pearl barley is sprinkled over and topped with Jerusalem artichoke.
0:18:18 > 0:18:21- Richard, how are you doing? - Coming up, Chef.
0:18:21 > 0:18:26He garnishes with crispy lamb fat, parsley oil and shaved truffle.
0:18:28 > 0:18:32Then, it's crispy Jerusalem artichoke peel and herbs.
0:18:32 > 0:18:36All accompanied by the hymn Jerusalem, the theme of the dish.
0:18:37 > 0:18:41JERUSALEM HYMN PLAYS
0:18:44 > 0:18:47I like the idea with them all singing when it comes out.
0:18:47 > 0:18:49And then as they're eating it, hopefully the dish
0:18:49 > 0:18:52and all the words inside the hymn will start to unfold.
0:18:54 > 0:18:55Let's taste it.
0:19:03 > 0:19:05Do you think the temperature of the lamb is right?
0:19:05 > 0:19:08I should have warmed my plates up a little bit before.
0:19:08 > 0:19:10- I felt them when they came to the pass.- I saw that.
0:19:13 > 0:19:16Imagine everybody singing and then sort of this coming out.
0:19:16 > 0:19:19- It would be like, oh... - Underwhelmed, I suppose?- Yeah.
0:19:19 > 0:19:21I'd feel a bit let down.
0:19:23 > 0:19:26Do you think the parsley sponge lived up to what it's supposed to do?
0:19:26 > 0:19:28It soaks up all those flavours in there to bring all them
0:19:28 > 0:19:30flavours in your mouth together.
0:19:32 > 0:19:33The egg and truffle are great
0:19:33 > 0:19:36but I'm just not sure about everything together.
0:19:36 > 0:19:38There's so much going on.
0:19:38 > 0:19:40Your egg is almost like a mayonnaise there, isn't it?
0:19:40 > 0:19:42It starts to create that kind of rich sauce.
0:19:42 > 0:19:45- Lamb is quite rich in its own right as well.- Yeah, yeah, completely.
0:19:45 > 0:19:47You are happy with the balance?
0:19:47 > 0:19:49I think it's a really well-balanced dish
0:19:49 > 0:19:51and I think it's quite luxurious.
0:19:55 > 0:19:59This is his last hurrah, maybe, to try and get to banquet.
0:19:59 > 0:20:01- Is it a dish that scares you? - Not really.
0:20:01 > 0:20:04Maybe this is the reason why he's never gone through.
0:20:11 > 0:20:13There he is. How did you think it went, mate?
0:20:13 > 0:20:16I don't know. I'll tell you at the end of the day.
0:20:16 > 0:20:20Jason is next with his take on his Mum's Chicken Stew.
0:20:20 > 0:20:24Already running late, just as he is about to plate up, he realises
0:20:24 > 0:20:28he's lost a square stencil that is vital to his presentation.
0:20:28 > 0:20:30He can't plate up without it.
0:20:30 > 0:20:32- I just don't understand where the- BLEEP!- thing has gone.
0:20:32 > 0:20:34Four minutes behind now, Jason, you are.
0:20:34 > 0:20:36Let's just make another one. Don't go over time.
0:20:36 > 0:20:38With the clock ticking, the stencil is found.
0:20:40 > 0:20:42And Jason can finally begin to plate up,
0:20:42 > 0:20:45starting with a base of carrot puree.
0:20:45 > 0:20:46How long will you take, Jason?
0:20:46 > 0:20:48- I'm going to be two minutes, Chef. - OK.
0:20:48 > 0:20:51Next is stuffed chicken oysters.
0:20:51 > 0:20:53The chicken and vegetable ballotine
0:20:53 > 0:20:55and the dumpling stuffed chicken wing.
0:20:55 > 0:20:59He dots swede puree around the dish and tops with sage leaves.
0:20:59 > 0:21:01We're running quite far behind now, Jason.
0:21:01 > 0:21:04I'm literally one minute to the pass, Chef.
0:21:06 > 0:21:09The final garnish is crispy chicken skin.
0:21:09 > 0:21:12The hot broth is served on the side and the dishes are presented
0:21:12 > 0:21:14on miniature dining tables.
0:21:19 > 0:21:20Well done.
0:21:20 > 0:21:23- My mum owes me for this one. - I'm worried about the heats of these.
0:21:23 > 0:21:25We need to taste these straightaway. OK?
0:21:29 > 0:21:32You know, Jason, you ran ten minutes behind. It's quite a long time.
0:21:36 > 0:21:38Did the ballotine work for you?
0:21:38 > 0:21:39It was supposed to be warmed by the liquid.
0:21:43 > 0:21:45OK.
0:21:45 > 0:21:47I wasn't expecting the ballotine to be cold.
0:21:50 > 0:21:52Was there any butter in the broth? Or anything?
0:21:52 > 0:21:54No, just chicken fats and the...
0:21:54 > 0:21:56- Oh, you put the chicken fat back into the broth.- Yeah.
0:21:59 > 0:22:02It just all needs to be hot so the flavours come together.
0:22:03 > 0:22:05Sorry.
0:22:05 > 0:22:08- What did you get? - I think a bit of gristle.
0:22:08 > 0:22:11- I'm sensing, Pip, you don't really like this dish.- No, I don't.
0:22:11 > 0:22:13THEY LAUGH
0:22:13 > 0:22:15And this is the dumpling stuffed chicken wing.
0:22:20 > 0:22:22It needs a touch more salt.
0:22:22 > 0:22:24- A lot of work, a lot of stress.- Yeah.
0:22:24 > 0:22:27You happy with the outcome?
0:22:27 > 0:22:28Not 100%.
0:22:30 > 0:22:34- I think mine hits the brief more. - I'd give him, I think, a five.
0:22:36 > 0:22:38I don't even want to know what you said about mine.
0:22:42 > 0:22:44Pip is last to plate up
0:22:44 > 0:22:48and out to make her mark on the competition with her starter.
0:22:48 > 0:22:51Inspired by her great aunt's rural upbringing.
0:22:51 > 0:22:54She thinly slices her raw venison carpaccio
0:22:54 > 0:22:57and fans on the plate to create a flower shape.
0:23:01 > 0:23:02Need a hug?
0:23:04 > 0:23:07- Well done.- That was... Don't worry, there's no tears.
0:23:09 > 0:23:13Pip seasons the carpaccio and dresses with vinaigrette.
0:23:13 > 0:23:16She slices the chicken and venison sausage into discs
0:23:16 > 0:23:17and places on top
0:23:17 > 0:23:20and dots parsnip puree on the sausage.
0:23:20 > 0:23:21Very cool and calm and collected.
0:23:21 > 0:23:24Finally, she dresses with pickled onion.
0:23:24 > 0:23:26And red cabbage.
0:23:26 > 0:23:29The dishes are served on specially designed woodland mats.
0:23:33 > 0:23:36- Name of the dish, Pip?- The name of the dish is Wine Deer?
0:23:36 > 0:23:39- Not 'Oh, Dear'. - No, not 'Oh, Dear'. Not yet.
0:23:39 > 0:23:42Can we get to the tasting room? Do you want to bring your wine?
0:23:44 > 0:23:47Do you think the Women's Institute would get this dish?
0:23:47 > 0:23:51I hope they would. It's what the Women's Institute first stood for.
0:23:53 > 0:23:56- I don't like the sausage. - I find the sausages slightly bland,
0:23:56 > 0:23:58if I'm honest.
0:23:59 > 0:24:02Do you think you have fulfilled the flavour of that sausage?
0:24:02 > 0:24:06The juniper flavour is there, the liver flavour is definitely there.
0:24:06 > 0:24:09Are you happy with the acidity of the pickle?
0:24:09 > 0:24:12Yeah, it's not as strong as a normal pickled onion, but...
0:24:15 > 0:24:16The puree is delicious.
0:24:16 > 0:24:19I think it's got the sweetness of the parsnip wine in there.
0:24:19 > 0:24:22I just don't know if it fully hits the brief, really.
0:24:23 > 0:24:25What score would you like to give yourself?
0:24:25 > 0:24:29I think I've got to fine-tune a little few things in there, so...
0:24:29 > 0:24:30Seven?
0:24:32 > 0:24:35Would you say this dish has put you on edge?
0:24:35 > 0:24:37Mmm, no.
0:24:37 > 0:24:39I would give it six, seven.
0:24:39 > 0:24:42For me, I think it would probably be a six.
0:24:51 > 0:24:53How do you feel?
0:24:53 > 0:24:55A bit sick.
0:24:55 > 0:24:57It starts to become serious now.
0:24:59 > 0:25:00We'll just have to wait and see.
0:25:00 > 0:25:03I think only Mr Corrigan knows the scores.
0:25:09 > 0:25:11First course done.
0:25:11 > 0:25:14I'm going to start with you, Richard, and your dish,
0:25:14 > 0:25:17We All Stand For Jerusalem.
0:25:17 > 0:25:20Despite my comments on the microwave sponge,
0:25:20 > 0:25:21it was great.
0:25:23 > 0:25:24The lamb...
0:25:24 > 0:25:26was beautifully cooked.
0:25:27 > 0:25:28But...
0:25:29 > 0:25:32Putting food...
0:25:32 > 0:25:34in stone-cold bowls,
0:25:34 > 0:25:36I think that's unforgivable.
0:25:37 > 0:25:40- Yeah. - I wasn't convinced on the egg yolk.
0:25:40 > 0:25:44I thought the Jerusalem artichoke cream was rich enough in itself.
0:25:44 > 0:25:48It really looked like a dish that would be part of a tasting menu.
0:25:48 > 0:25:50A main dish, at that.
0:25:50 > 0:25:51Not a starter for the banquet.
0:25:54 > 0:25:57Jason. Your Mum's Chicken Stew.
0:25:57 > 0:25:59Absolutely no waste.
0:25:59 > 0:26:02I think the Women's Institute would approve of that.
0:26:02 > 0:26:05And that chicken skin, it was delicious.
0:26:05 > 0:26:07But...
0:26:07 > 0:26:09it didn't taste like a chicken stew.
0:26:10 > 0:26:14The broth with the addition of that chicken fat was far too greasy.
0:26:16 > 0:26:18The ballotine of vegetables, it was cold.
0:26:19 > 0:26:21Late to the pass.
0:26:21 > 0:26:23I don't think it was a very practical dish.
0:26:25 > 0:26:27Pip.
0:26:27 > 0:26:30For your starter, Wine Deer?,
0:26:30 > 0:26:34I think the sausage could have been a bit bigger and sliced thinly.
0:26:34 > 0:26:37You could have put a little bit more of parsnip puree onto it.
0:26:37 > 0:26:39The pickled onions...
0:26:39 > 0:26:43I think could have done with a little bit more pickle.
0:26:43 > 0:26:45But...
0:26:45 > 0:26:48I thought it was honest cooking
0:26:48 > 0:26:50with real integrity.
0:26:51 > 0:26:56I think that Women's Institute would appreciate the story of using game.
0:26:56 > 0:26:57A good rural British ingredient.
0:26:59 > 0:27:01And most importantly, it was a starter.
0:27:04 > 0:27:05So, the scores.
0:27:07 > 0:27:09Jason.
0:27:09 > 0:27:10I'm giving you...
0:27:12 > 0:27:13..five.
0:27:15 > 0:27:17I think the pressure got to you today.
0:27:19 > 0:27:20Pip.
0:27:25 > 0:27:26I'm giving you a seven.
0:27:30 > 0:27:31Richard.
0:27:31 > 0:27:36I personally was expecting to give you a very high score
0:27:36 > 0:27:37for that dish.
0:27:41 > 0:27:44It did drop to a six, I'm afraid.
0:27:46 > 0:27:49Points are being lost for errors,
0:27:49 > 0:27:52not for the lack of real genius in those dishes.
0:27:52 > 0:27:54It is very close indeed.
0:27:54 > 0:27:55Goodnight, chefs.
0:27:59 > 0:28:00- Well done.- Well done.
0:28:03 > 0:28:05How are you feeling?
0:28:05 > 0:28:06Not great.
0:28:07 > 0:28:10'Being right at the back of the pack isn't a good place to be.'
0:28:10 > 0:28:11I've been there before.
0:28:11 > 0:28:14I don't really want to be there for much longer.
0:28:14 > 0:28:15We are obsessed with our own dishes
0:28:15 > 0:28:17and it's difficult when you're told
0:28:17 > 0:28:19that somebody's is better than yours.
0:28:19 > 0:28:21You know, first time in.
0:28:21 > 0:28:23Leading the board straight off the bat.
0:28:23 > 0:28:25Shocked. Yeah, I feel shocked.
0:28:25 > 0:28:26Pretty amazing.
0:28:26 > 0:28:28Especially cos it beats the boys' score.
0:28:28 > 0:28:30So, yeah, massive confidence boost.
0:28:30 > 0:28:31Game on.
0:28:32 > 0:28:35Bring on the fish course now, though.