0:00:03 > 0:00:07This week on Great British Menu, three of the Central region's
0:00:07 > 0:00:11top chefs are putting their reputations on the line.
0:00:11 > 0:00:13It's either an awesome idea or a suicide mission.
0:00:13 > 0:00:15Fourth-time competitor Richard Bainbridge...
0:00:15 > 0:00:19It's either going to be amazing or I'm going to crash and burn.
0:00:19 > 0:00:21..returning contender Jason Hodnett...
0:00:21 > 0:00:24I don't really think I could have taken a bigger risk, if I'm honest.
0:00:24 > 0:00:27..and Michelin-starred newcomer Pip Lacey...
0:00:27 > 0:00:29I don't know if I'd be doing that on a fish course,
0:00:29 > 0:00:30right now, for the risk.
0:00:30 > 0:00:34..are competing to cook at a celebratory banquet, marking
0:00:34 > 0:00:40100 years of the Women's Institute at London's historic Drapers' Hall.
0:00:40 > 0:00:45In yesterday's starter course, fourth-timer Richard disappointed...
0:00:45 > 0:00:48It did drop to six, I'm afraid.
0:00:48 > 0:00:52..putting him in second place, with newcomer Pip taking the lead...
0:00:52 > 0:00:56- Shocked. - ..and returner Jason sitting bottom.
0:00:56 > 0:00:58Today's fish course is a three-way battle
0:00:58 > 0:01:01and Richard is desperate not to fail...
0:01:01 > 0:01:03I could be, quite easily, in last place.
0:01:03 > 0:01:06..with Pip focused on maintaining her lead...
0:01:06 > 0:01:08Seems like you're a bit panicky now, actually.
0:01:08 > 0:01:12..and last-placed Jason taking a huge risk to claw back points.
0:01:12 > 0:01:15Stick with it and have the courage of your convictions.
0:01:15 > 0:01:17- Well, that's good. - That's what you've got to do.
0:01:17 > 0:01:19- But competition is hotting up. - Oh, no!
0:01:19 > 0:01:24- Never done that in the- BLEEP - ten times I've practised it.
0:01:24 > 0:01:25BLEEPING
0:01:26 > 0:01:28Someone get me another piping bag, please.
0:01:28 > 0:01:31I haven't left any room for error here, you know.
0:01:43 > 0:01:47This year, the chefs are celebrating the centenary of the WI
0:01:47 > 0:01:52and honouring those women who've helped make British food world-class.
0:01:52 > 0:01:54They've researched the long history of the institute
0:01:54 > 0:01:56and visited local groups...
0:01:56 > 0:01:59- Who played you in the movie? - Helen Mirren.
0:01:59 > 0:02:00Really?
0:02:00 > 0:02:03..and taken inspiration from the women in their own families...
0:02:03 > 0:02:05Come here.
0:02:05 > 0:02:10..to take home cooking to new gastronomic heights.
0:02:10 > 0:02:12- Let's hope it's a winner.- Yeah.
0:02:14 > 0:02:18Judging them all week is Great British Menu's most victorious
0:02:18 > 0:02:20chef, Richard Corrigan.
0:02:20 > 0:02:24A former fish course winner, he knows what he's looking for.
0:02:24 > 0:02:26Fish doesn't need love.
0:02:26 > 0:02:29It needs just a little touch of magic, the magic as a cook.
0:02:32 > 0:02:35So Pip, you look at the scores, you're top of the pile.
0:02:35 > 0:02:38It's only one point but it still is one point.
0:02:38 > 0:02:42It's up to you to come get me. Think you've got what it takes?
0:02:42 > 0:02:46That's what's spurring me on, is that I'm after your tails, you know.
0:02:46 > 0:02:48Being in the position I am, I've surely got to take risks,
0:02:48 > 0:02:52but if I pull that risk off, then it is all to play for again.
0:02:55 > 0:02:57First up, Pip Lacey,
0:02:57 > 0:03:00the protege of Great British Menu veteran Angela Hartnett.
0:03:00 > 0:03:03Pip impressed yesterday with her skilled cooking
0:03:03 > 0:03:07but up against two returning chefs, she needs to stay focused.
0:03:07 > 0:03:10I'm really determined to keep the momentum going.
0:03:10 > 0:03:11I want to get another great score.
0:03:11 > 0:03:14Once you get a lead, I think, you don't want to let it go.
0:03:16 > 0:03:17- Hello again.- Pip.
0:03:19 > 0:03:22- How are you feeling? - Good, fresh, ready.
0:03:22 > 0:03:25So the title of your dish and the inspiration?
0:03:25 > 0:03:27The title of my dish is called Grandma!
0:03:27 > 0:03:31- And the inspiration is Grandma. - That's a very sweet photograph.
0:03:31 > 0:03:34We always used to go round to Grandma's for tea.
0:03:34 > 0:03:37It would always be smoked fish but the reason for the Grandma!
0:03:37 > 0:03:40title is because she'd be sitting there, piling on the salt,
0:03:40 > 0:03:44piling on the vinegar, and we used to shout, and still do, "Grandma!
0:03:44 > 0:03:48- "What are you doing?"- Just to get her to stop seasoning?- Yeah!
0:03:48 > 0:03:51- So hopefully, I won't overseason everything for you.- OK.
0:03:51 > 0:03:53I'm bringing elements
0:03:53 > 0:03:57and inspiration from her into an elevated WI banquet dish.
0:03:57 > 0:03:59So what is that dish?
0:04:01 > 0:04:05This haddock I'm going to salt and then smoke.
0:04:05 > 0:04:07It's going to be quite delicate.
0:04:07 > 0:04:10Also, I'm making a hotpot potato dish
0:04:10 > 0:04:13- and then putting it in the beer batter and deep-frying it.- OK.
0:04:13 > 0:04:17And I'm going to be making a cucumber vinegar to go over
0:04:17 > 0:04:21- the potatoes and fish.- OK. So...
0:04:21 > 0:04:23sounds like fish and chips.
0:04:23 > 0:04:25It does but it's not.
0:04:25 > 0:04:27I'm really confident with this dish,
0:04:27 > 0:04:29so it's one of my favourite ones out of the whole menu.
0:04:29 > 0:04:31- Listen, happy cooking.- Thank you.
0:04:33 > 0:04:34There is potential risk in this dish
0:04:34 > 0:04:37if she oversmokes it, that the batter
0:04:37 > 0:04:40is not as crisp as it should be.
0:04:40 > 0:04:41It's hers to lose.
0:04:43 > 0:04:46Next up, fourth-time competitor Richard Bainbridge.
0:04:46 > 0:04:50He lost marks for his complicated starter and having never
0:04:50 > 0:04:54won his regional heat, he's focused on catching leader Pip today.
0:04:55 > 0:05:00After starter, I've kind of been kicked a little bit,
0:05:00 > 0:05:02so that's made me more determined to get my head down
0:05:02 > 0:05:06and get this dish out exactly as I want it and not have silly mistakes.
0:05:10 > 0:05:11Hiya, hiya.
0:05:12 > 0:05:15- How are we, chef?- Very good.
0:05:15 > 0:05:18Title and inspiration?
0:05:18 > 0:05:20So the name of the dish is For Home And Country, which is
0:05:20 > 0:05:23quite a prominent thing in the WI that they talk about a lot.
0:05:23 > 0:05:26And the big inspiration is Lady Denman.
0:05:26 > 0:05:29She was the first chair of the WI.
0:05:29 > 0:05:32In World War I, there was a shortage of vitamin C
0:05:32 > 0:05:35and there was a massive harvest of plums in the UK,
0:05:35 > 0:05:38so Lady Denman got behind the WI to make them into jams.
0:05:38 > 0:05:40I love that story and then I wanted to kind of
0:05:40 > 0:05:42evolve that into my dish.
0:05:42 > 0:05:43So I'm cooking trout,
0:05:43 > 0:05:47this amazing rainbow trout that's been farmed at sea.
0:05:47 > 0:05:49- I'm going to lightly smoke it. - Smoke?
0:05:49 > 0:05:53Have you two been talking here? Bit of smoking going on on both sides?
0:05:53 > 0:05:54Yup.
0:05:54 > 0:05:58What I'm going to be doing is taking the plum stones from these plums,
0:05:58 > 0:06:02drying them out, grounding them up and it's very, very lightly smoked.
0:06:02 > 0:06:05And then I'm just going to serve it with some raw plums on the side.
0:06:05 > 0:06:08I've got some pickled cucumber on there
0:06:08 > 0:06:11- and then I'm just going to serve it with some bee pollen.- Why?
0:06:11 > 0:06:13It just adds that little bit of seasoning.
0:06:13 > 0:06:16I've also got some buttermilk to add a little bit of extra
0:06:16 > 0:06:19acidity in there and then the whey that's come out of the bottom,
0:06:19 > 0:06:20I'm going to make that into a little...
0:06:20 > 0:06:22kind of quite a hard-set jelly.
0:06:22 > 0:06:24Is it going to say, "Wow!
0:06:24 > 0:06:27- "That's the spirit of our organisation!"?- I think so,
0:06:27 > 0:06:30I think because everything is sourced from the land
0:06:30 > 0:06:32and that's what they're about.
0:06:34 > 0:06:35I do like the idea
0:06:35 > 0:06:38from Richard on the plums and the cucumbers.
0:06:38 > 0:06:41There's a homely feel to what he's trying to achieve.
0:06:41 > 0:06:43He knows he has to deliver.
0:06:43 > 0:06:46Finally, returner Jason Hodnett.
0:06:46 > 0:06:47The pressure got to him yesterday
0:06:47 > 0:06:51and mistakes in his overcomplicated dish lost him points.
0:06:51 > 0:06:55After his disastrous experience last year, he's gambling on a risky,
0:06:55 > 0:06:57complex menu.
0:06:57 > 0:07:00There's only two points between myself and the leader,
0:07:00 > 0:07:03so yes, it's all to play for.
0:07:03 > 0:07:07At the same time, I may be crazy in doing what I'm doing.
0:07:07 > 0:07:10Either people are going to like it or they're going to hate it.
0:07:10 > 0:07:11And that worries me.
0:07:13 > 0:07:19- Chef.- Jason. How are you feeling?
0:07:19 > 0:07:20Bit battered and bruised, I would say,
0:07:20 > 0:07:24but got to try and take the bull by the horns and improve on yesterday.
0:07:24 > 0:07:28- What's the name for this dish? - Liver, Onions And Mash.
0:07:28 > 0:07:32The inspiration is a really lovely quote from one of the pioneers
0:07:32 > 0:07:36of the WI called Adelaide Hoodless who was really passionate
0:07:36 > 0:07:40about education and development and things not being always the same.
0:07:40 > 0:07:44And I really wanted to take a homely dish and really flip it on its head.
0:07:44 > 0:07:48- And the liver you're using? - Monkfish liver.- Monkfish liver?- Yup.
0:07:50 > 0:07:54- That is brave and it's different. - It's either brave or stupid.
0:07:54 > 0:07:56That's good.
0:07:56 > 0:07:59This competition is all about enthusiasm and changing
0:07:59 > 0:08:00and pushing things.
0:08:00 > 0:08:06So, monkfish liver, a cheap, an unused product, you know.
0:08:06 > 0:08:09That's what the WI are about, about using everything.
0:08:09 > 0:08:12So I'm going to use some sweeter onions to make puree,
0:08:12 > 0:08:15potatoes, I'm going to make a mash, which is going to
0:08:15 > 0:08:18have some of the bacon through it, and then I'm going to make an
0:08:18 > 0:08:20ice cream to give it a really different kind of spin on
0:08:20 > 0:08:22the baked potato.
0:08:22 > 0:08:27Baked potato ice cream? If you can pull this off, well, my God!
0:08:27 > 0:08:30- You will be absolutely one for the book.- Yeah, let's hope so.
0:08:34 > 0:08:36I really hope that he can
0:08:36 > 0:08:38really, really pull this off
0:08:38 > 0:08:41because he has been incredibly brave and we love that.
0:08:47 > 0:08:50As they get cooking, Jason's dish is the talk of the kitchen.
0:08:51 > 0:08:54Jason, do you think you're taking a big risk with the monkfish liver?
0:08:55 > 0:08:59I don't really think I could be taking a bigger risk, if I'm honest.
0:08:59 > 0:09:01If I can get this how I know it can be,
0:09:01 > 0:09:03then I think it's an unbelievable dish,
0:09:03 > 0:09:06but there's still so much room for error in it
0:09:06 > 0:09:10that, you know, it's either an awesome idea or a suicide mission.
0:09:10 > 0:09:12You seem like you're a bit panicky now, actually.
0:09:12 > 0:09:16No, no, no, just slow and methodical.
0:09:16 > 0:09:18Pip, are you confident about your fish course?
0:09:18 > 0:09:21I am if I can get it all ready in time.
0:09:22 > 0:09:26Fourth-timer Richard is preparing his unusual whey jelly
0:09:26 > 0:09:29And filleting the trout for his Home And Country dish,
0:09:29 > 0:09:33inspired by the WI's support for home-sourced produce.
0:09:33 > 0:09:36My dish is so simple that there is no room for error.
0:09:38 > 0:09:41His starter was criticised for being too rich and complicated
0:09:41 > 0:09:45so today, he's focusing on a few key elements.
0:09:46 > 0:09:51He's not just chasing leader Pip, he's using similar ingredients, too.
0:09:51 > 0:09:54- You and me - smoked fish. - Yep.- And cucumber.
0:09:56 > 0:09:59- Should we just put one dish up? - Yeah, we might as well.
0:09:59 > 0:10:01We'd get a better mark if we just went together.
0:10:01 > 0:10:03I'm not splitting my scores with you, though.
0:10:05 > 0:10:08Newcomer Pip has made the bread dough for her dish,
0:10:08 > 0:10:12inspired by her grandma and is making a start on her lemon puree.
0:10:13 > 0:10:15She is anxious to keep her lead
0:10:15 > 0:10:18and hopes her fish dish meets the brief.
0:10:18 > 0:10:21But she must execute it perfectly.
0:10:21 > 0:10:24I'm worried about the bread, getting it proved.
0:10:24 > 0:10:27It doesn't look like it's doing anything at the moment
0:10:27 > 0:10:28so it'll be interesting.
0:10:30 > 0:10:33I'm feeling the pressure, definitely, to stay ahead,
0:10:33 > 0:10:38I don't want to lose the lead at all so I just got to get things right.
0:10:38 > 0:10:41To give her traditional dish a modern twist,
0:10:41 > 0:10:43Pip is making an unusual potato hotpot
0:10:43 > 0:10:47of sliced and layered potatoes, baked, then deep fried in batter.
0:10:49 > 0:10:52You know, I've got a real little bee in my bonnet about batter.
0:10:52 > 0:10:56- Is there yeast in that?- No.- No. - But there's beer in it.
0:10:56 > 0:10:58So you're using that to get it.
0:10:58 > 0:11:01Because that batter needs to be pitch perfect
0:11:01 > 0:11:03to get that crisp envelope, you know what I mean?
0:11:03 > 0:11:04Yes, Chef.
0:11:06 > 0:11:09Returning contender Jason is making bacon powder
0:11:09 > 0:11:14and potato ice cream for his twist on liver, onions and mash,
0:11:14 > 0:11:17inspired by WI pioneer Adelaide Hoodless,
0:11:17 > 0:11:20a champion of education and innovation.
0:11:20 > 0:11:24The ice cream itself is a savoury ice cream
0:11:24 > 0:11:26so it seems to work quite well.
0:11:26 > 0:11:29It has the salty undertone kind of thing.
0:11:29 > 0:11:32Having received the lowest mark for his starter,
0:11:32 > 0:11:34Jason is taking a huge risk with his fish course,
0:11:34 > 0:11:36hoping it will pay off.
0:11:37 > 0:11:39It's certainly not a play-it-safe dish,
0:11:39 > 0:11:42- but then this isn't a play-it-safe competition, really, is it?- True.
0:11:42 > 0:11:46I don't know if I'd be doing that on a fish course right now, the risk.
0:11:47 > 0:11:49Even though it's only course two,
0:11:49 > 0:11:51it almost feels like do or die time now
0:11:51 > 0:11:54cos I really don't want to be any further behind than I am.
0:11:54 > 0:11:56How are you feeling?
0:11:56 > 0:11:59- All right at the moment. - Cutting-edge, brave? Or confident?
0:11:59 > 0:12:01I feel I'm doing the right thing by doing it.
0:12:01 > 0:12:03Stick with it, and have the courage of your convictions,
0:12:03 > 0:12:06- that's all you got to do.- That's good.- Rightly or wrongly, who knows?
0:12:06 > 0:12:09- Yeah. You ran quite late last time.- Yeah.
0:12:09 > 0:12:11- You're on time for the pass? - I'm on time for the pass.
0:12:11 > 0:12:14There's a lot going on in his dish, no question about it.
0:12:14 > 0:12:17I do worry for him. I really want him to do well
0:12:17 > 0:12:18cos he's full of enthusiasm.
0:12:18 > 0:12:22I just hope he hasn't tried to be different for the sake of it.
0:12:22 > 0:12:25Michelin-starred Pip and Richard are using similar ingredients,
0:12:25 > 0:12:28but Pip's hoping her research will give her the edge.
0:12:28 > 0:12:31Pip, what are you doing with your cucumber?
0:12:31 > 0:12:33- I'm making a cucumber vinegar. - Oh, cool.
0:12:33 > 0:12:35I went to see some lovely ladies from the WI
0:12:35 > 0:12:37who make their own vinegars and jams
0:12:37 > 0:12:40so hopefully I'll do them proud today.
0:12:43 > 0:12:45To help her make the best possible vinegar,
0:12:45 > 0:12:47Pip went to visit a WI group
0:12:47 > 0:12:50to get some advice on this preserving technique.
0:12:52 > 0:12:55Oh, hi, you must be Pip! Nice to meet you, come on in.
0:12:57 > 0:13:03Making all these vinegars, is it a traditional part of the WI?
0:13:03 > 0:13:08They played a key part in making limited food supplies go further.
0:13:08 > 0:13:12- Preserving's still just as popular. - Have you got any tips?
0:13:12 > 0:13:14I would say the thing that you really need to do at the start
0:13:14 > 0:13:17is to actually let the fruit steep, probably, I would say,
0:13:17 > 0:13:19maybe up to about two weeks.
0:13:19 > 0:13:23To ensure her cucumber vinegar is up to scratch,
0:13:23 > 0:13:25Pip asks the ladies for their honest opinion.
0:13:25 > 0:13:27Yes, I like that.
0:13:27 > 0:13:31That's such a taste of childhood and grandparents,
0:13:31 > 0:13:32sort of Saturday afternoon tea.
0:13:32 > 0:13:36I would try to look for a younger cucumber
0:13:36 > 0:13:41because if you put too much of, say, the skin, it could be bitter.
0:13:43 > 0:13:47With the WI's seal of approval, the next stop is Pip's mum
0:13:47 > 0:13:50- and her grandma who inspired her dish.- Nice to see you.
0:13:50 > 0:13:52- Hi, Grandma!- Hello!
0:13:52 > 0:13:53Basically, it's all about you
0:13:53 > 0:13:56cos I know that you like a lot of salt on your food.
0:13:56 > 0:13:58Oh, no, not too much, no!
0:14:00 > 0:14:02Well, I'm told off, aren't I, but I do like salt.
0:14:02 > 0:14:08It was a thing that we all loved. We loved fish, we loved salt fish.
0:14:08 > 0:14:10Grandad had salt fish every Sunday morning.
0:14:10 > 0:14:12I remember coming to yours
0:14:12 > 0:14:15and you putting lots of salt and lots of vinegar on your potatoes
0:14:15 > 0:14:19so I'm kind of bringing all those elements together
0:14:19 > 0:14:21and, hopefully, it'll all work on one dish.
0:14:21 > 0:14:23Sounds lovely!
0:14:23 > 0:14:26We like cucumber and vinegar, don't we?
0:14:30 > 0:14:32Great!
0:14:32 > 0:14:35So what do you think, do you think this is enough to get me through,
0:14:35 > 0:14:38- to get me all the way through to the banquet?- Well, I do.
0:14:38 > 0:14:41If their taste buds are right, they will love it.
0:14:44 > 0:14:45Oh, no!
0:14:45 > 0:14:49In the kitchen, things aren't going well with Pip's smoked haddock.
0:14:49 > 0:14:52It's got too hot so it's just cooked it.
0:14:52 > 0:14:55- It's never done that in the - BLEEP- ten times I've practised it.
0:14:55 > 0:14:59The gentle woodchip smoking was intended to add flavour to the fish
0:14:59 > 0:15:02before poaching in a waterbath,
0:15:02 > 0:15:04but the heat of the smoke has started to cook the fish.
0:15:04 > 0:15:09- Always expect the unexpected in here.- So I can't do anything.
0:15:09 > 0:15:12I haven't got time to do it again so I'll just have to go with it.
0:15:12 > 0:15:14It's not over over,
0:15:14 > 0:15:17but it's not exactly how I've done it before so...
0:15:18 > 0:15:21Richard's cooking a simpler dish than his rivals,
0:15:21 > 0:15:23but he's still feeling the pressure
0:15:23 > 0:15:25to ensure his smoked trout and cucumber fish course
0:15:25 > 0:15:28takes the lead from Pip.
0:15:28 > 0:15:30If I mess one of those ingredients up,
0:15:30 > 0:15:32I could be quite easily in last place
0:15:32 > 0:15:33and that's not where I want to be.
0:15:33 > 0:15:37He dresses his trout with bee pollen and cured pork fat
0:15:37 > 0:15:39to be smoked with plum stones,
0:15:39 > 0:15:42inspired by the WI's jam making in World War I.
0:15:42 > 0:15:47- Is this your stones?- Yes. If you get a real smell, it's quite marzipanny.
0:15:47 > 0:15:49There is this little bit of sweetness coming from there.
0:15:49 > 0:15:52The bee pollen is something we don't see a lot of in kitchens.
0:15:52 > 0:15:55It has got an amazing flavour to it and it adds a little texture,
0:15:55 > 0:15:57adds that interest to the dish that I'm looking for.
0:15:57 > 0:15:59Are you under pressure?
0:15:59 > 0:16:02Yeah, these guys are putting up amazing foods
0:16:02 > 0:16:05and keeping my dish so simple is either going to be amazing
0:16:05 > 0:16:07or I'm going to crash and burn.
0:16:08 > 0:16:12Jason is pushing hard, prepping the monkfish liver
0:16:12 > 0:16:14for his Liver, Onions And Mash dish,
0:16:14 > 0:16:18inspired by the WI values of education and innovation.
0:16:18 > 0:16:21It's painstaking, getting all the membrane off the outside.
0:16:21 > 0:16:23It's not going to take you too long a time.
0:16:23 > 0:16:28Yesterday, he was late to the pass and is determined not to be today.
0:16:28 > 0:16:29In trials, I've managed to do in time,
0:16:29 > 0:16:32but this kitchen is just a whole different thing.
0:16:32 > 0:16:34Cos you don't want to be late a second time.
0:16:34 > 0:16:36Plus Mr Corrigan, I do not think,
0:16:36 > 0:16:40will have the same sympathy the second time round.
0:16:43 > 0:16:45Luckily for Jason, it's Pip who's first
0:16:45 > 0:16:48to plate up her smoked haddock and cucumber dish.
0:16:48 > 0:16:54She's deep frying her unusual potato hotpot at the last minute.
0:16:54 > 0:16:57- Is that a bit like an onion bhaji? - Yeah, a little bit, yeah.
0:16:57 > 0:16:59She's keeping the presentation simple
0:16:59 > 0:17:02for her modern take on a traditional dish.
0:17:02 > 0:17:05Pickled cucumber goes on to vintage plates,
0:17:05 > 0:17:09then the smoked haddock, which she's concerned may have
0:17:09 > 0:17:11accidentally overcooked in the smoker.
0:17:11 > 0:17:14Last on the plate is the battered potato hotpot
0:17:14 > 0:17:16and dots of lemon puree.
0:17:17 > 0:17:21A slice of bread is served on the side with her cucumber vinegar
0:17:21 > 0:17:23in old fashioned shakers.
0:17:26 > 0:17:30- Happy? - Um... Not overly happy.
0:17:30 > 0:17:33I've not fulfilled my expectation.
0:17:36 > 0:17:37You seem upset.
0:17:37 > 0:17:39I'm not ecstatic, I'll be honest,
0:17:39 > 0:17:42because I know I can do it better so...
0:17:42 > 0:17:46You feel you blown this before I've even eaten it, haven't you?
0:17:46 > 0:17:47So, this is the cucumber vinegar.
0:17:49 > 0:17:51- See, I really like that. - That's delicious.
0:17:51 > 0:17:54What about cooking of your fish?
0:17:54 > 0:17:59Actually, it's better than I thought it was going to be.
0:17:59 > 0:18:00The fish is lovely.
0:18:00 > 0:18:02I think if you have too much of the lemon, it can be a real...
0:18:02 > 0:18:05It's quite sweet and then quite bitter.
0:18:05 > 0:18:07Are you happy with the levels of smokiness?
0:18:07 > 0:18:09Erm...
0:18:09 > 0:18:12I wanted it subtle, everything on there,
0:18:12 > 0:18:15apart from the lemon puree that is the kick.
0:18:17 > 0:18:19Can you even get the smoke or...?
0:18:19 > 0:18:22If you had your eyes closed, would you know that was smoked haddock?
0:18:22 > 0:18:24What about the hotpot chips?
0:18:24 > 0:18:30Erm, crispy batter, but it could have been slightly better batter.
0:18:32 > 0:18:34Do you think that was seasoned enough?
0:18:34 > 0:18:36No, it is a little bit underseasoned.
0:18:36 > 0:18:38If you had to score it, what would you give it?
0:18:38 > 0:18:43- For me, I think it's a five. - I'd give it a six.
0:18:43 > 0:18:46Are you going to increase your lead with this dish?
0:18:46 > 0:18:49I think maybe not as much as my first course.
0:18:49 > 0:18:53- Does that make you nervous? - No, my own course makes me nervous!
0:18:53 > 0:18:55This doesn't need to.
0:18:55 > 0:18:57Richard is next.
0:18:57 > 0:19:01He knows he must deliver a perfect fish course to steal Pip's lead.
0:19:01 > 0:19:05The presentation of his dish, For Home And Country, will evoke fishing
0:19:05 > 0:19:07and the WI's historic support
0:19:07 > 0:19:10of produce sourced from the local countryside.
0:19:10 > 0:19:15First into fishing tins is sliced plum and cubes of whey jelly,
0:19:15 > 0:19:18followed by the smoked trout.
0:19:19 > 0:19:21- How did that go?- I'm not that happy.
0:19:21 > 0:19:24I could have executed it all a bit better.
0:19:24 > 0:19:30Next into the tins is pickled cucumber, edible nasturtium leaves
0:19:30 > 0:19:36and a buttermilk mousse, finished with a drizzle of dill oil.
0:19:36 > 0:19:42Richard closes the tins and covers with a fly-fishing basket.
0:19:50 > 0:19:52This is my dish, For Home And Country,
0:19:52 > 0:19:53so I've tried to be a bit playful
0:19:53 > 0:19:55by having out a flyfisherman's basket,
0:19:55 > 0:19:57some flies around there,
0:19:57 > 0:20:00the netting around there and inside is the little sandwich box.
0:20:00 > 0:20:02Very playful! Let's go taste it. Thank you.
0:20:05 > 0:20:07The prop looks good.
0:20:07 > 0:20:09Yeah, it's fun and it's light-hearted
0:20:09 > 0:20:11and that's what I think the event should be.
0:20:11 > 0:20:16- As soon as you open it, you get a... - Yeah, real powerful smoke, yeah.
0:20:18 > 0:20:21Happy with the cooking of the fish?
0:20:21 > 0:20:22It is still moist and it's not dry,
0:20:22 > 0:20:25but it's not as perfect as I really wanted it to be.
0:20:29 > 0:20:31Actually, it's a lot less smoky.
0:20:31 > 0:20:34I expected it to blow my mind, the smoke, actually.
0:20:34 > 0:20:37I think he's got it right.
0:20:37 > 0:20:40The smokiness with the fish is really delicate,
0:20:40 > 0:20:41I don't want it to be in your face.
0:20:41 > 0:20:44I want it to just become part of the dish.
0:20:46 > 0:20:47You just had a bone.
0:20:47 > 0:20:49Do you think it's a schoolboy error
0:20:49 > 0:20:51or should we try and see if there is any more?
0:20:51 > 0:20:55Cucumber and plum, think it's a good combination?
0:20:57 > 0:20:59Yeah, I think they work beautifully.
0:20:59 > 0:21:04- Is this the buttermilk mousse? - Yeah. I'd quite like more of that.
0:21:08 > 0:21:11You think the buttermilk is necessary?
0:21:11 > 0:21:15I think it adds a richness to the dish, especially with the dill oil.
0:21:17 > 0:21:19I score it seven.
0:21:19 > 0:21:22For me, it's a seven, but I think it should be an eight.
0:21:27 > 0:21:29Last to plate up is Jason.
0:21:29 > 0:21:32He is cooking a hugely risky dish and is feeling the pressure.
0:21:34 > 0:21:35- I just need that- BLEEP- butter. Any chance?
0:21:37 > 0:21:41He's in last place, but hopes his controversial monkfish liver
0:21:41 > 0:21:45with onion and mash will pay off and score highly.
0:21:45 > 0:21:46How did it go?
0:21:46 > 0:21:49We'll see how the scores go, but not too bad.
0:21:49 > 0:21:51How are you? Going on time?
0:21:51 > 0:21:52Yeah, hopefully.
0:21:54 > 0:21:57First into special plastic dishes is mashed potato
0:21:57 > 0:21:59with bacon stirred through.
0:21:59 > 0:22:01BLEEP!
0:22:04 > 0:22:05BLEEP!
0:22:08 > 0:22:12Topped with the pan-fried monkfish liver.
0:22:12 > 0:22:15Next is bacon powder,
0:22:15 > 0:22:19crispy shallot rings and onion puree.
0:22:22 > 0:22:25What's the relevance of the sea herbs?
0:22:25 > 0:22:29Well, it's a fish dish...Chef.
0:22:30 > 0:22:33He tops the liver with gravy made to look like caviar.
0:22:33 > 0:22:35The dish is served in specially made books
0:22:35 > 0:22:40with a quote by WI pioneer Adelaide Hoodless.
0:22:40 > 0:22:42Last on, a drizzle of gravy and the potato ice cream.
0:22:42 > 0:22:45- I'm done.- OK.
0:22:54 > 0:22:57- Fish dish, chef. - Well done, that looks amazing.
0:22:57 > 0:22:58I'm not going to open it.
0:23:00 > 0:23:03- Bring it into the tasting room straightaway.- Let's go.
0:23:06 > 0:23:08Ta-da!
0:23:08 > 0:23:11It looks lovely, really clever.
0:23:11 > 0:23:13I just hope it tastes as good as it looks.
0:23:13 > 0:23:17It essentially is liver, bacon and onions.
0:23:21 > 0:23:24Happy with that monkfish liver?
0:23:26 > 0:23:31- If I'm honest, it's a touch overcooked, I would say.- Hmm.
0:23:31 > 0:23:33It's almost like a fish paste, it's so heavy.
0:23:33 > 0:23:35It's intense, it's really intense.
0:23:38 > 0:23:40What do you think of the liver? It's super fishy.
0:23:40 > 0:23:44You've got to like that particular taste, haven't you?
0:23:44 > 0:23:46And the potato ice cream?
0:23:46 > 0:23:51I would have it more potatoey, but I don't think it is unpleasant.
0:23:51 > 0:23:53I've forgotten it already.
0:23:53 > 0:23:56It's quite a small element with so many strong flavours going on.
0:23:56 > 0:23:59Do you think the diners at the banquet would get this dish?
0:23:59 > 0:24:03I think they would appreciate that whole different take
0:24:03 > 0:24:05on something that is such a familiar and popular dish.
0:24:05 > 0:24:09On a whole, maybe the majority won't particularly go for it.
0:24:09 > 0:24:12Out of ten, what would you give this dish?
0:24:14 > 0:24:16The way I see it, it's either going to be a good score
0:24:16 > 0:24:17or it's going to be an appalling score
0:24:17 > 0:24:19and I don't know which at the moment.
0:24:27 > 0:24:29- How did it go?- I don't know, I really don't know.
0:24:29 > 0:24:31The pressure crushes you at times, but...
0:24:31 > 0:24:35You're now starting to realise how hard this competition can be.
0:24:35 > 0:24:37- It doesn't get any easier, though, does it?- No!
0:24:45 > 0:24:47- Hello, chefs.- Hi!
0:24:47 > 0:24:50- How was that?- Hard work.
0:24:50 > 0:24:54Pip, I'm going to start with your dish, Grandma!
0:24:54 > 0:25:00The flavour and texture of the smoked haddock was good.
0:25:00 > 0:25:05The lemon puree was like a sharp tartare sauce
0:25:05 > 0:25:08And I loved the cucumber vinegar.
0:25:08 > 0:25:10But...
0:25:10 > 0:25:13those crispy fried potatoes,
0:25:13 > 0:25:16I wasn't totally convinced about those.
0:25:16 > 0:25:21And your seasoning, it was just that slight, little bit under.
0:25:21 > 0:25:26Richard, for your dish, For Home And Country,
0:25:26 > 0:25:33the effort that went into hitting the brief showed real spirit.
0:25:33 > 0:25:38The buttermilk mousse had a real good zing about it
0:25:38 > 0:25:42and the plum and pickled cucumber was a really clever idea.
0:25:44 > 0:25:45But...
0:25:47 > 0:25:53..the trout was a little bit underseasoned
0:25:53 > 0:25:57and I couldn't really taste the plum smoke.
0:26:00 > 0:26:02Jason...
0:26:02 > 0:26:07for your monkfish liver and baked potato ice cream,
0:26:07 > 0:26:11that was bold cooking, Jason.
0:26:13 > 0:26:14You're a braver man than I.
0:26:14 > 0:26:19That was one of the most beautiful ways of presenting a dish
0:26:19 > 0:26:23in this competition for a long time.
0:26:23 > 0:26:26- Thank you.- So well done, you. Strangely...
0:26:28 > 0:26:31..the potato ice cream worked.
0:26:31 > 0:26:36You very nearly sold me monkfish liver.
0:26:36 > 0:26:37But...
0:26:38 > 0:26:40..you didn't.
0:26:42 > 0:26:43You cooked it well...
0:26:47 > 0:26:51..but it tasted like cod liver oil tablets.
0:26:53 > 0:26:59Just remember it's all about the piece of fish. So, for the scores...
0:27:02 > 0:27:04Pip, for your dish...
0:27:06 > 0:27:07..I'm giving you...
0:27:08 > 0:27:10..seven.
0:27:12 > 0:27:13Richard...
0:27:16 > 0:27:17..I'm giving you an eight.
0:27:17 > 0:27:19Thank you.
0:27:19 > 0:27:21Jason...
0:27:28 > 0:27:31- ..I'm giving you a six. - BLEEP!
0:27:37 > 0:27:44So heads down, keep focused because tomorrow, I want to see some tens.
0:27:44 > 0:27:47Good night, chefs.
0:27:47 > 0:27:50Come on, chin up, forget it. Tomorrow is a different day.
0:27:50 > 0:27:53You're still in the game, it's not like you're going home.
0:27:53 > 0:27:56With two courses down, Richard has caught leader Pip
0:27:56 > 0:28:01and they're joint top on 14 points with Jason trailing by three points.
0:28:01 > 0:28:03Yeah, it's not where I want to be
0:28:03 > 0:28:04and I don't think it's where I should be.
0:28:04 > 0:28:07You've got two more courses, you are still in the game.
0:28:07 > 0:28:09You should feel proud of what you've done.
0:28:09 > 0:28:12I've got to go into the mains and look positively and just push on.
0:28:12 > 0:28:16The cracks are starting to show in all of us.
0:28:16 > 0:28:17Deep down, I'm really chuffed,
0:28:17 > 0:28:19but yeah, I'm feeling a bit for Jason at the minute.
0:28:19 > 0:28:21It's all to play for for main course.
0:28:41 > 0:28:44Subtitles by Ericsson