Central Main

Download Subtitles

Transcript

0:00:03 > 0:00:05This week on Great British Menu,

0:00:05 > 0:00:09three of the central region's most dynamic chefs -

0:00:09 > 0:00:11returner Richard Bainbridge...

0:00:11 > 0:00:13You imagine this being your fourth time

0:00:13 > 0:00:16and every single time, you've been sent home.

0:00:16 > 0:00:19..Angela Hartnett's protegee, Pip Lacey...

0:00:19 > 0:00:22I'm taking a big risk to try and be out of my comfort zone.

0:00:22 > 0:00:25..and second-time competitor Jason Hodnett...

0:00:25 > 0:00:27Life would be very boring if you took the easy road.

0:00:27 > 0:00:31..are competing for the honour of cooking at a celebratory banquet

0:00:31 > 0:00:34commemorating 100 years of the Women's Institute

0:00:34 > 0:00:36at London's historic Drapers' Hall.

0:00:38 > 0:00:41Yesterday's fish course saw Richard plate the winning dish...

0:00:41 > 0:00:43- I'm giving you an 8. - Thank you, Chef.

0:00:43 > 0:00:46..bringing him level with leader Pip on points

0:00:46 > 0:00:48after her fish course failed to wow veteran Richard.

0:00:48 > 0:00:50Those crispy fried potatoes -

0:00:50 > 0:00:53I wasn't totally convinced about those.

0:00:53 > 0:00:57- Returner Jason trails his Michelin-starred rivals.- BLEEP!

0:00:57 > 0:01:01After his risky dish backfired, he HAS to impress today.

0:01:01 > 0:01:05It means everything to me to get a high score on this dish.

0:01:05 > 0:01:09All three chefs are pushing hard to plate up a perfect main course.

0:01:09 > 0:01:11The competition's getting to me a little bit.

0:01:11 > 0:01:15I need to make sure that every element on there is perfect.

0:01:16 > 0:01:19There must be a certain amount of do or die now.

0:01:32 > 0:01:34This year, the chefs are celebrating

0:01:34 > 0:01:36the centenary of the Women's Institute,

0:01:36 > 0:01:38and paying tribute to those women

0:01:38 > 0:01:41who've helped make British food great.

0:01:41 > 0:01:43- Good to meet you.- Likewise. - The chefs have done their research...

0:01:43 > 0:01:47- They're out there digging in their long skirts.- Lovely to see you.

0:01:47 > 0:01:50..and taken inspiration from the important women in their lives

0:01:50 > 0:01:55to give home-cooked classics a 21st-century twist.

0:01:55 > 0:01:58- You've got MY approval, yes. - Excellent.

0:01:59 > 0:02:03Judging them all week is Great British Menu's most successful chef,

0:02:03 > 0:02:06three-time winner Richard Corrigan.

0:02:06 > 0:02:10Main course today, I'm just looking for some really good, clever,

0:02:10 > 0:02:14honest cooking to represent the WI.

0:02:14 > 0:02:17New day, main course. How are we feeling?

0:02:17 > 0:02:19I'm feeling good, yeah. Being level with you,

0:02:19 > 0:02:22- I'm looking forward to this one. - Head down today and get good scores.

0:02:22 > 0:02:26We all know I need a big score, so let's just get cooking really.

0:02:28 > 0:02:31Fourth timer Richard is up first. After a disappointing starter,

0:02:31 > 0:02:35he impressed with a playful, well-executed fish course

0:02:35 > 0:02:38and is joint top with Pip on points.

0:02:38 > 0:02:42He's determined to pull ahead today with another visual dish.

0:02:42 > 0:02:46The idea of losing and going home on Thursday literally terrifies me.

0:02:46 > 0:02:48I've been that guy and I hate it.

0:02:48 > 0:02:49I want to step it up

0:02:49 > 0:02:51and be the leader of the pack by the end of May.

0:02:52 > 0:02:55- Morning, how are you? - Very well, thank you.- Good.

0:02:55 > 0:02:58Your title and your inspiration for this dish?

0:02:58 > 0:03:00The title of the dish is called Betty In The Henhouse.

0:03:00 > 0:03:03In the WI magazines, Betty In The Henhouse was the title

0:03:03 > 0:03:06of an article about rearing their own poultry.

0:03:06 > 0:03:07Quite a playful title to start with

0:03:07 > 0:03:10and then the presentation is quite fun, so...

0:03:10 > 0:03:13- So, what you DON'T want is a fox in the henhouse!- Exactly.

0:03:13 > 0:03:15- So, tell me, what's the dish? - Baby poussin.

0:03:15 > 0:03:18I'm going to debone the whole thing, make a beautiful stuffing,

0:03:18 > 0:03:21tie it all back up so it is presented like a whole roasted bird.

0:03:21 > 0:03:24I like the idea of putting chutneys in stuffing,

0:03:24 > 0:03:26which, to me, seems a bit different and I really like that.

0:03:26 > 0:03:28So, with my mum being in the WI,

0:03:28 > 0:03:31she's got some amazing chutney made by the local girls.

0:03:31 > 0:03:35- You put your mother to work for you! What are you like?!- Completely.

0:03:35 > 0:03:37- And the stuffing is pork?- Yes.

0:03:37 > 0:03:39There's a little bit of chicken liver as well.

0:03:39 > 0:03:43I've got some lovely vegetables - these parsnips and heritage carrots.

0:03:43 > 0:03:46I was hoping, so far from you, which I haven't got,

0:03:46 > 0:03:49- to have a cracking dish.- Mmm.

0:03:49 > 0:03:51I think this one is going to play to my strengths

0:03:51 > 0:03:54because it is just that really good tasty food.

0:03:56 > 0:03:59Betty In The Henhouse - great title to the dish,

0:03:59 > 0:04:02but I am slightly concerned

0:04:02 > 0:04:05that it will be style over content.

0:04:07 > 0:04:09Next, Pip Lacey.

0:04:09 > 0:04:13After winning the starter course, her fish dish underwhelmed,

0:04:13 > 0:04:15allowing Richard to catch her.

0:04:15 > 0:04:17She's taking a risk with a quirky main course,

0:04:17 > 0:04:19hoping it'll pull her ahead again.

0:04:19 > 0:04:23To cook at the banquet would be an amazing achievement.

0:04:23 > 0:04:2510 - it's possible on the main course,

0:04:25 > 0:04:29but it's also possible to get a 2 if it doesn't work.

0:04:29 > 0:04:32If it works and I pull it off, wicked.

0:04:34 > 0:04:37- Good morning.- Good morning. - That's a nice smile on your face.

0:04:37 > 0:04:39- Name of your dish?- Can Cook.

0:04:39 > 0:04:43I want to encourage people at the banquet that don't cook to cook,

0:04:43 > 0:04:46hence the name Can Cook.

0:04:46 > 0:04:48I'm making a rabbit stew, but I'm going to serve it in a tin

0:04:48 > 0:04:52and then you're going to put it out onto a hotplate.

0:04:52 > 0:04:55Basically, the fun factor is that YOU'RE going to cook it, not me.

0:05:00 > 0:05:03What brought you to the canned food idea?

0:05:03 > 0:05:06Preserving things, back in the day, with the WI.

0:05:06 > 0:05:08And I just wanted to bring the fun element.

0:05:08 > 0:05:11I'm going to take the rabbit, use all of it - the kidneys,

0:05:11 > 0:05:13the livers, legs, everything.

0:05:13 > 0:05:16Carrots, turnips and radishes are all going to be pickled.

0:05:16 > 0:05:20Potatoes, I'm going to cook in the microwave. I know you like that.

0:05:20 > 0:05:22- Why not?!- Yep.

0:05:22 > 0:05:25You're canning the rest, you might as well microwave the rest!

0:05:25 > 0:05:28Then I'm going to take the veg and the rabbit,

0:05:28 > 0:05:30put them into the can, set the sauce

0:05:30 > 0:05:34and then, when you flip it out, it's going to melt into the stew.

0:05:34 > 0:05:37- I tell you, you have to sell this to me.- Yep.

0:05:37 > 0:05:40- You want ME to heat the stew up? - Yep.

0:05:42 > 0:05:45The thought of giving the WI a can of food

0:05:45 > 0:05:48for them to reheat themselves, that could be seen...

0:05:48 > 0:05:51Yeah, a sense of humour or a bad joke.

0:05:53 > 0:05:56Last up, returning contender Jason.

0:05:56 > 0:06:00He's cooked a risky menu all week and, so far, it's failed to pay off.

0:06:00 > 0:06:02He may be trailing by 3 points,

0:06:02 > 0:06:06but he's battling his rivals with another ambitious course.

0:06:06 > 0:06:08It's a risky dish again.

0:06:08 > 0:06:10Everyone wants the main course and hopefully,

0:06:10 > 0:06:12mine's strong enough to get some points back.

0:06:12 > 0:06:16- Morning, Chef.- Good morning, Jason. Tough day yesterday.

0:06:16 > 0:06:18Yeah, tough day yesterday.

0:06:18 > 0:06:23- It's great to be brave, but be realistic as well.- Taken.

0:06:23 > 0:06:26- Your title of your dish, please. - Deer In The Woods.

0:06:26 > 0:06:29The WI was born and bred in rural communities.

0:06:29 > 0:06:32I'm from a rural community. So, we're going to use venison

0:06:32 > 0:06:35and set that into a real forestry scene, where a deer would be

0:06:35 > 0:06:38and I'm serving what it would eat as well.

0:06:38 > 0:06:40So, basically, the deer in its natural environment

0:06:40 > 0:06:42- is the feeling for this dish. - Absolutely.

0:06:42 > 0:06:44So, I'm using venison heart.

0:06:44 > 0:06:47Offal is a big thing in the WI, cheaper cuts.

0:06:47 > 0:06:50We're going to use the loin as well, marinade it in blackcurrant.

0:06:50 > 0:06:52And in the scene of a forest,

0:06:52 > 0:06:55you're going to find mosses and nettles and fern.

0:06:55 > 0:06:57We're going to use two different types of moss -

0:06:57 > 0:07:00beautiful reindeer moss and oakmoss.

0:07:00 > 0:07:03Mosses is something you DON'T see a lot in kitchens.

0:07:03 > 0:07:06- Not recommended to be eaten raw, by all accounts.- Absolutely not.

0:07:06 > 0:07:08It's highly acidic, so it needs to be treated properly.

0:07:08 > 0:07:12I am looking for a dish from you today

0:07:12 > 0:07:14that really does set you apart.

0:07:14 > 0:07:17It is a dish that I think's a strong dish.

0:07:20 > 0:07:23Jason has been pushing all the boundaries.

0:07:23 > 0:07:26There's a lot of elements going on, a lot of things to go wrong.

0:07:26 > 0:07:29I'm looking at Jason to really pull something out of the bag.

0:07:31 > 0:07:33As the chefs get cooking,

0:07:33 > 0:07:36they're all feeling the pressure to impress with their main courses.

0:07:36 > 0:07:39I don't think any of us have really hit that point, yet,

0:07:39 > 0:07:41- of success with Richard.- No.

0:07:41 > 0:07:43- JASON:- There's elements of the cooking

0:07:43 > 0:07:45that I haven't done a great job of.

0:07:45 > 0:07:48- He's a hard man to please. - He's put the nerves in me.

0:07:48 > 0:07:50Jason, how do you feel now, the second time round?

0:07:50 > 0:07:52I think it's a hell Of a lot harder.

0:07:52 > 0:07:55Imagine this being your fourth time and every single time,

0:07:55 > 0:07:56you've been sent home.

0:07:59 > 0:08:02Richard's Betty In The Henhouse dish is inspired

0:08:02 > 0:08:05by the WI support for home-reared poultry.

0:08:05 > 0:08:07Like his winning fish course,

0:08:07 > 0:08:10it relies on classic ingredients and techniques.

0:08:10 > 0:08:13But with a simple dish, there's no margin for error.

0:08:13 > 0:08:16I need to make sure that every element on there is perfect

0:08:16 > 0:08:19and if it's not, it's going to be quite visible.

0:08:19 > 0:08:23But it's really good-tasting food and I'm hoping that comes across.

0:08:23 > 0:08:26Having never won his regional heat,

0:08:26 > 0:08:29he's hoping his thorough research of the brief will see him through.

0:08:29 > 0:08:32But a ready-made ingredient for his stuffing

0:08:32 > 0:08:34hasn't gone unnoticed by his rivals.

0:08:34 > 0:08:36- JASON:- What are you stuffing it with?

0:08:36 > 0:08:38Chutney that's from my mum's WI group.

0:08:38 > 0:08:41You're not making your own chutney, no, no?

0:08:42 > 0:08:45With Michelin-starred Pip and Rich joint top of the leaderboard,

0:08:45 > 0:08:50Pip is opting for a different strategy with an ambitious dish.

0:08:50 > 0:08:51We're on level pegging.

0:08:51 > 0:08:54I'm taking a big risk today to try and be out of my comfort zone,

0:08:54 > 0:08:57do something a bit different. Is Rich doing that?

0:09:01 > 0:09:03Pip is pickling carrots, turnips and radishes

0:09:03 > 0:09:07and microwaving potatoes for her quirky Can Cook stew,

0:09:07 > 0:09:10inspired by the WI's history of preserving food

0:09:10 > 0:09:12and emphasis on home cooking.

0:09:12 > 0:09:14Yes, perfect.

0:09:14 > 0:09:18It's a risky dish, as the rabbit stew will be served in a can

0:09:18 > 0:09:22for the diners to heat themselves at the table.

0:09:22 > 0:09:24There's such a big history with canning in the WI,

0:09:24 > 0:09:27- so it is really clever to tie in the canning process.- Yeah.

0:09:27 > 0:09:29Hopefully it will be hot.

0:09:29 > 0:09:31That's my main risk, is just getting it hot again.

0:09:31 > 0:09:35I didn't expect Pip to be the one doing the big risky main course.

0:09:35 > 0:09:38I'm not sure Richard's going to understand this one.

0:09:39 > 0:09:42- All right, Pip?- Hi. - So, what's happening?

0:09:42 > 0:09:46Just making the crispy rabbit balls.

0:09:46 > 0:09:50Confit of rabbit shoulder with two mustards - wholegrain and Dijon.

0:09:50 > 0:09:53- All the little segments of rabbit here.- Yeah.- This is very dainty.

0:09:53 > 0:09:56So, we've got the loin, the rack, different parts of the leg.

0:09:56 > 0:10:01I'm going to cook it all in the water bath and then build my tins.

0:10:01 > 0:10:05- OK.- My cans.- I really am fascinated to see how this comes out.

0:10:05 > 0:10:07It's just something I just can't...

0:10:07 > 0:10:10- You know, tinned food, you know... Er...- I know.- You know...

0:10:14 > 0:10:16Returning contender Jason is preparing

0:10:16 > 0:10:18a woodland-inspired venison dish.

0:10:18 > 0:10:21He's cooking venison heart in blackcurrant, red wine

0:10:21 > 0:10:24and root vegetables for flavour.

0:10:24 > 0:10:26Have you used the venison heart before?

0:10:26 > 0:10:29- Yeah, we use it at the restaurant a lot and it's cheap.- Yeah.

0:10:29 > 0:10:32That's a big WI thing, isn't it? Saving money.

0:10:32 > 0:10:37Jason struggled in the competition last year and has come back fighting

0:10:37 > 0:10:41with an ambitious menu, but it's yet to impress veteran Richard.

0:10:41 > 0:10:45He's taking more risks today by serving unusual moss in his dish.

0:10:45 > 0:10:48Are you literally serving them a piece of woodland?

0:10:48 > 0:10:50I don't know why you seem so surprised.

0:10:50 > 0:10:52Yesterday, I served you monkfish liver, Rich.

0:10:52 > 0:10:54I thought this was a tone down from what I did yesterday.

0:10:54 > 0:10:57You're not a man who takes the easy road, are you?

0:10:57 > 0:10:59Life would be very boring if you took the easy road, mate.

0:10:59 > 0:11:01Maybe successful, but very boring.

0:11:01 > 0:11:05Jason is serving two types of moss -

0:11:05 > 0:11:08oakmoss, which he's deep-frying for a crispy texture

0:11:08 > 0:11:11and reindeer moss, which needs to be carefully prepared and cooked.

0:11:11 > 0:11:13So, what are you cooking the moss in?

0:11:13 > 0:11:15Equal amounts of water and bicarbonate of soda.

0:11:15 > 0:11:18The bicarbonate kills all the acid.

0:11:18 > 0:11:20Is there any nutritional value in that at all

0:11:20 > 0:11:22or is it just purely decoration in the end?

0:11:22 > 0:11:23Massive in nutritional value.

0:11:23 > 0:11:26Full of iron, full of lots of different vitamins.

0:11:26 > 0:11:28- You are hoping for a good score on this one.- Absolutely.

0:11:28 > 0:11:30And really, I want to oblige, so oblige me.

0:11:30 > 0:11:32Absolutely. I'll do my best.

0:11:34 > 0:11:38To research his main course, Jason met with historian Jo Spouncer

0:11:38 > 0:11:41to learn more about the WI's influence

0:11:41 > 0:11:43in shaping and preserving our woodland

0:11:43 > 0:11:45through the Women's Timber Core,

0:11:45 > 0:11:50set up in the early 1940s by the first chair of the WI, Lady Denman.

0:11:50 > 0:11:5510,000 women were recruited to, basically, go and work

0:11:55 > 0:11:57with an axe and a saw in the woods.

0:11:57 > 0:11:59These were young girls, as young as 14, 15,

0:11:59 > 0:12:01sent off to training camp for a month

0:12:01 > 0:12:03and then sent out into the forest,

0:12:03 > 0:12:05so it was a really big deal for them at the time.

0:12:05 > 0:12:07- It's unbelievable.- Yeah.

0:12:07 > 0:12:09The women were nicknamed lumberjills,

0:12:09 > 0:12:13as it was their job to cut down trees for vital wood resources

0:12:13 > 0:12:16in the war and replant for future preservation.

0:12:16 > 0:12:19Jo arranged for Jason to meet one of the original lumberjills...

0:12:19 > 0:12:24- This is Margaret.- ..Margaret Finch. - That was when I first joined.

0:12:24 > 0:12:28You had training cos you'd got a six-foot cross saw,

0:12:28 > 0:12:31chains and axes, you see.

0:12:31 > 0:12:35So, we had shire horses to pull the trees out because it was so dense.

0:12:35 > 0:12:39- How old were you then? - I was 17.- Oh, wow.

0:12:39 > 0:12:44Margaret had some unexpected stories about her time as a lumberjill.

0:12:44 > 0:12:46It was always hot in the woods,

0:12:46 > 0:12:48so we were striped off to camiknickers...

0:12:49 > 0:12:51..and boots.

0:12:51 > 0:12:55One tree was a big oak and as it came down,

0:12:55 > 0:13:00we heard a pinging noise and we couldn't understand what it was.

0:13:00 > 0:13:03Anyway, the next minute, there was police there.

0:13:03 > 0:13:07They said, "You've brought Churchill's telephone wires down."

0:13:07 > 0:13:11- Cutting Churchill's wires in camiknickers and boots!- Yeah.

0:13:11 > 0:13:14- We never knew whether they were kidding us or not.- That's amazing!

0:13:14 > 0:13:17THEY LAUGH

0:13:17 > 0:13:19Margaret is a truly inspirational woman.

0:13:19 > 0:13:21I really hope that I can get that dish perfect,

0:13:21 > 0:13:23just so that I can honour her

0:13:23 > 0:13:25and the thousands of women that were like her.

0:13:28 > 0:13:31All week, Jason's taken risks with his menu

0:13:31 > 0:13:33and he's determined to keep pushing the boundaries

0:13:33 > 0:13:37to try and catch his more experienced rivals at the top of the scoreboard.

0:13:37 > 0:13:40- Jason, how are you getting on?- Er, getting there, getting there.

0:13:40 > 0:13:43- Need a hand, buddy?- He's pressed the braised venison heart into a terrine

0:13:43 > 0:13:46and is deep-frying in fine panko breadcrumbs

0:13:46 > 0:13:49and preparing a technical blackberry gel.

0:13:51 > 0:13:52I am under a lot of pressure here.

0:13:52 > 0:13:55There's several elements of this dish that are really controversial.

0:13:55 > 0:13:58It means everything to me to get a high score on this dish.

0:13:58 > 0:14:01Richard's cooking a pearl barley risotto

0:14:01 > 0:14:03to be served with his traditional stuffed poussin.

0:14:03 > 0:14:05Unlike Jason and Pip,

0:14:05 > 0:14:08he's keeping things classic for his Betty In The Henhouse dish,

0:14:08 > 0:14:12inspired by the WI's support for home-reared poultry.

0:14:12 > 0:14:15I've done those big risks and it's backfired for me, personally,

0:14:15 > 0:14:18so I'm playing to my strengths on this one.

0:14:18 > 0:14:22There must be a certain amount of do or die now.

0:14:22 > 0:14:24I don't think it needs to be jazzed up. It's a great plate of food

0:14:24 > 0:14:27with a little bit of humour with the presentation.

0:14:27 > 0:14:30All I need to do is finish off cooking the poussin.

0:14:30 > 0:14:33If that overcooks, it's going to ruin my dish

0:14:33 > 0:14:34and I'm slightly worried.

0:14:36 > 0:14:39Richard, how are you doing? Tell me about the stuffing.

0:14:39 > 0:14:41It's literally just enough to bring the bird together,

0:14:41 > 0:14:43a little bit in the leg cavities as well.

0:14:43 > 0:14:47- How are you going to keep it all in? - Needle, thread.

0:14:47 > 0:14:50WI, sewing, knitting - I like that kind of idea.

0:14:50 > 0:14:52- So, you're feeling confident?- Um...

0:14:52 > 0:14:55- Or no?- You're a hard man to read.

0:14:55 > 0:14:59What do you mean, a hard man? I'm only here to taste good food.

0:14:59 > 0:15:03- Exactly, and I'm trying my best. - You need to get stitching really.

0:15:03 > 0:15:05Cool, thanks, Chef.

0:15:09 > 0:15:12Pip's stew, inspired by the WI's history of preserving

0:15:12 > 0:15:14and support for home cooking

0:15:14 > 0:15:18is ready to be put into cans for her quirky interactive dish.

0:15:18 > 0:15:22It doesn't feel like fun at the moment, but hopefully it will be.

0:15:22 > 0:15:25The rabbit stew of livers, kidneys, pickled vegetables,

0:15:25 > 0:15:28potato and swede will be set in rabbit gravy,

0:15:28 > 0:15:32then the diners will reheat it themselves at the table.

0:15:33 > 0:15:35The main risk - it won't get hot

0:15:35 > 0:15:38and the judge and the chefs will be eating cold jelly.

0:15:38 > 0:15:42The competition's getting to me a little bit. Pressure's on.

0:15:42 > 0:15:46Just got to keep going and hopefully it'll come together at the end.

0:15:52 > 0:15:54Jason is first to plate up

0:15:54 > 0:15:57his unusual Deer In The Woods venison dish.

0:15:57 > 0:15:59His risky menu is yet to pay off this week,

0:15:59 > 0:16:02so his execution has to impress today.

0:16:02 > 0:16:05He's finishing his venison loin at the last minute.

0:16:05 > 0:16:08Just been charred through a really hot pan

0:16:08 > 0:16:11and then just finished with blackcurrant cordial.

0:16:11 > 0:16:14He's serving his dish on hollowed-out branches of an oak tree.

0:16:14 > 0:16:17First on, his pine-infused mashed potato,

0:16:17 > 0:16:20followed by the breadcrumbed venison heart.

0:16:20 > 0:16:25Next, the controversial braised reindeer moss and crispy oakmoss

0:16:25 > 0:16:29to evoke the essence of the forest.

0:16:29 > 0:16:31He dresses with dots of blackcurrant gel

0:16:31 > 0:16:35and lays thinly-sliced venison loin on top.

0:16:36 > 0:16:39- I love the pieces of wood. - They're actually from Epping Forest.

0:16:39 > 0:16:45Pickled blackberries and sauteed wild mushrooms complete the dish

0:16:45 > 0:16:47with a jug of gravy on the side.

0:16:51 > 0:16:53Deer In The Wood, Chef.

0:16:55 > 0:16:57The inspiration is forestry

0:16:57 > 0:17:00and everything agricultural the WI stand for.

0:17:01 > 0:17:05OK, I think you should bring that to the tasting room straightaway.

0:17:08 > 0:17:11Do you think the WI would enjoy the log idea

0:17:11 > 0:17:14or do you think it would be missing in their fireplace?

0:17:14 > 0:17:18It's been lying in a forest for 25, 30 years. I like that.

0:17:20 > 0:17:22The moss - have you got rid of the bitterness?

0:17:22 > 0:17:25I added a touch of lemon at the end just to sharpen it,

0:17:25 > 0:17:28so I think that's a job well done, really.

0:17:30 > 0:17:33Whoa... The moss!

0:17:33 > 0:17:35Firstly, it's sweet, I think cos of the sauce.

0:17:35 > 0:17:38That one's got loads of... almost too much flavour in it.

0:17:38 > 0:17:41- Let's try this one. - Is that the other one?- Mmm.

0:17:42 > 0:17:44- I like that.- That's nice.

0:17:46 > 0:17:48Venison is always delicious rare.

0:17:48 > 0:17:50Are you happy with your cooking of it?

0:17:50 > 0:17:52No, I think it could be done a little less.

0:17:55 > 0:17:58What have you crumbed the heart in there?

0:17:58 > 0:18:01- Just through panko breadcrumbs.- OK.

0:18:03 > 0:18:05- That heart - that's really tasty. - Yeah.

0:18:05 > 0:18:09- The loin's too overcooked for me. - And the mash isn't good.

0:18:09 > 0:18:12Have you satisfied your ambition with this dish?

0:18:12 > 0:18:14I've TRIED to satisfy my ambition.

0:18:23 > 0:18:25Are you happy?

0:18:25 > 0:18:27I think it's a nice enough dish,

0:18:27 > 0:18:30but we'll see what happens. I don't know.

0:18:33 > 0:18:37Richard is next to plate up his poussin dish, Betty In The Henhouse.

0:18:37 > 0:18:40Like his winning fish dish, he's kept the food simple,

0:18:40 > 0:18:43but only perfect execution and standout presentation

0:18:43 > 0:18:45will get him the points.

0:18:45 > 0:18:49Oh, wow, look at that. Is that Betty's henhouse? Very quirky.

0:18:49 > 0:18:52I'm trying to create a bit of theatre in the room.

0:18:54 > 0:18:58Richard plates his vegetables first - roasted baby onions and carrots,

0:18:58 > 0:19:02broad beans, samphire,

0:19:02 > 0:19:05confit parsnips and pearl barley risotto.

0:19:05 > 0:19:09Chicken and herb jus is served in jugs.

0:19:09 > 0:19:11He removes the string from his poussin

0:19:11 > 0:19:14and nestles in a bed of hay,

0:19:14 > 0:19:18then covers the plates in eggshell cloches

0:19:18 > 0:19:22and a henhouse lid completes the presentation.

0:19:29 > 0:19:32- Chefs, what do you think? - Looks stunning.

0:19:32 > 0:19:35- The idea is they'd take this off. - Yeah.- Yeah.

0:19:35 > 0:19:39And then they've got their own Bettys for each dish, so...

0:19:39 > 0:19:41Come on. To the tasting room.

0:19:45 > 0:19:47Impressive.

0:19:48 > 0:19:52How long did you roast the stuffed chicken?

0:19:52 > 0:19:55- About 18 minutes. - That's all? That's all it took?

0:19:58 > 0:20:00I think the bird's cooked lovely.

0:20:00 > 0:20:01I'm not a massive fan of the stuffing,

0:20:01 > 0:20:03but that's my personal choice.

0:20:05 > 0:20:08The ratio of stuffing to the chicken is what you want?

0:20:08 > 0:20:11I don't... It needs to be a big part of it,

0:20:11 > 0:20:15but I don't want it to take away from the chicken itself.

0:20:16 > 0:20:19You know the vegetables - are you happy with the texture?

0:20:19 > 0:20:22Yeah, crunchy veg...

0:20:22 > 0:20:25Sometimes you need crunchy veg and with the broad beans,

0:20:25 > 0:20:28I like a little bit more of a crunch to them.

0:20:30 > 0:20:32Tasty carrots, really tasty.

0:20:32 > 0:20:35I wish he'd done the parsnip the same way he's done the carrot

0:20:35 > 0:20:36cos the carrot was fantastic.

0:20:37 > 0:20:40- The pearl barley. - I tried to cook it like a risotto

0:20:40 > 0:20:43- so there's a little bit more richness.- And the sauce?

0:20:43 > 0:20:45I really pride myself on good sauces.

0:20:45 > 0:20:47I could have done that and a loaf of bread

0:20:47 > 0:20:51- and you could have sat there and wolfed the whole lot.- If you say so.

0:20:52 > 0:20:56- I like it.- I think the presentation is fantastic. Mind-blowing.

0:20:56 > 0:20:58I think Richard Corrigan will like it

0:20:58 > 0:21:02- and I think Richard will give him a 9.- Does it worry you?- Yeah.

0:21:04 > 0:21:07Pip is last to plate up.

0:21:07 > 0:21:09She's hoping her quirky Can Cook rabbit stew

0:21:09 > 0:21:12will put her ahead of joint placed Richard.

0:21:12 > 0:21:15But with the diners having to heat their own food,

0:21:15 > 0:21:18plating up is the riskiest part of her process.

0:21:18 > 0:21:21My main worry is that the hotplates aren't hot enough

0:21:21 > 0:21:24to carry the heat through to the jelly for it to melt.

0:21:24 > 0:21:28Her presentation is a homage to old-fashioned haybox cooking,

0:21:28 > 0:21:30a slow cooking technique that was used for stews

0:21:30 > 0:21:33and championed by the WI.

0:21:33 > 0:21:36It's mainly been me doing the risks all week so far,

0:21:36 > 0:21:40so it's nice to have somebody alongside me, taking a risk or two.

0:21:42 > 0:21:44- Hi, guys, how are we?- Hi, hi.

0:21:44 > 0:21:45- JASON:- How's it going?- All right?

0:21:45 > 0:21:48- Yeah.- Happy face?- I think so, yeah.

0:21:51 > 0:21:54To plate up, Pip takes the heated hotplates from the oven

0:21:54 > 0:21:58- and places in the hayboxes. - So, what are the hotplates, Pip?

0:21:58 > 0:22:01Cast-iron, something that will stay hot for a while.

0:22:01 > 0:22:04Copper cooking pans sit on top.

0:22:05 > 0:22:09Pip's providing timers and instructions to cook the stew.

0:22:10 > 0:22:14Basically, if it goes wrong, it's YOUR fault, not mine.

0:22:14 > 0:22:17She's serving a deep-fried rabbit beignet

0:22:17 > 0:22:21and a simple green bean salad to be eaten whilst the stew cooks.

0:22:21 > 0:22:23The cans of rabbit stew are served on the side.

0:22:23 > 0:22:26The cutlery - is it literally going to be a can-opener?

0:22:31 > 0:22:33OK.

0:22:35 > 0:22:39- So, chefs, what do you think? - Really clever. I like that.

0:22:39 > 0:22:42- I think I'll let Richard do the cooking.- Good luck.

0:22:47 > 0:22:51- So, open the tin and turn out into the dish, yeah?- Yeah.

0:22:53 > 0:22:54Whoa!

0:22:54 > 0:22:57- Timer's on two minutes. - That's pretty cool.

0:22:57 > 0:23:00Do you think people will want to warm their own food at a banquet?

0:23:00 > 0:23:02I think this is a bit of fun.

0:23:02 > 0:23:05It's easy, they're not going to ruin their dinner.

0:23:07 > 0:23:11- I think all the WI ladies would love it.- I think it's a very clever dish.

0:23:11 > 0:23:14- TIMER BEEPS - Oh!- Right, so if you lift and stir.

0:23:14 > 0:23:18- While that's finishing off, shall we try the beignet?- Yes.

0:23:20 > 0:23:24Strongly mustard, which I like, personally.

0:23:27 > 0:23:30- That's moreish.- I could eat a whole plate of that, to be honest.

0:23:30 > 0:23:33- TIMER BEEPS - There we go. So, lid off.

0:23:33 > 0:23:35- Is it ready?- Yeah.

0:23:45 > 0:23:48- Is it cooked enough?- Yeah, I'm really pleased with the heat.

0:23:48 > 0:23:51The rabbit is still moist, it's hot inside.

0:23:52 > 0:23:55Surprisingly hot. That's really nice.

0:23:56 > 0:23:59Were you happy with the cooking of the liver and kidneys?

0:23:59 > 0:24:02Yeah, that was the one thing that I was slightly worried about.

0:24:05 > 0:24:09- I'd be happy with that.- I can't stop eating it, if I'm honest.

0:24:09 > 0:24:11I'm going to score it a 9.

0:24:11 > 0:24:14I think it's near enough faultless. I'd say 10.

0:24:25 > 0:24:27- Well done, you!- It worked.

0:24:27 > 0:24:30- Yeah. - It was hot. I was just like, "Yes!"

0:24:30 > 0:24:32It was mind-blowing. I didn't think, if I'm honest,

0:24:32 > 0:24:35you two would pull something out like that.

0:24:35 > 0:24:37I think we've all kind of stepped our game up today.

0:24:50 > 0:24:53Hello, chefs. That was the big one.

0:24:53 > 0:24:56I really feel as though I couldn't have thrown anything more at that.

0:24:56 > 0:24:59Yeah, ditto that.

0:24:59 > 0:25:01I think everyone wants it a lot.

0:25:01 > 0:25:04Jason, I'm going to start with your dish, Deer In The Wood.

0:25:04 > 0:25:08I thought your presentation was really excellent.

0:25:08 > 0:25:12Using the moss was brave and very unique.

0:25:13 > 0:25:14But...

0:25:16 > 0:25:19..that venison was ever so slightly over.

0:25:19 > 0:25:23And, personally, I think you should have heated the log,

0:25:23 > 0:25:25because that mash was just warm.

0:25:27 > 0:25:28Richard.

0:25:29 > 0:25:32Your dish, Betty In The Henhouse.

0:25:32 > 0:25:36I've been expecting a great dish from you all this week.

0:25:39 > 0:25:42That poussin dish was wonderful.

0:25:43 > 0:25:45And the gravy was spot-on.

0:25:46 > 0:25:48It had fun and a great sense of humour.

0:25:49 > 0:25:53- It was a very good plate of food. Well done, you.- Thank you.

0:25:53 > 0:25:55Pip.

0:25:57 > 0:26:01For your dish, Can Cook, a rabbit stew. When you sold me this dish...

0:26:03 > 0:26:05..I was incredibly nervous for you

0:26:05 > 0:26:08and the thought of cooking my own main course...

0:26:09 > 0:26:11What's the point of being the judge?

0:26:13 > 0:26:14But...

0:26:16 > 0:26:18..this dish was great fun.

0:26:19 > 0:26:21The offal was cooked...

0:26:22 > 0:26:24..pitch perfect.

0:26:27 > 0:26:32The beignet was warm and oh, so mustardy.

0:26:35 > 0:26:37So, the scores...

0:26:38 > 0:26:40I'm going to start with you, Jason.

0:26:42 > 0:26:44I'm giving you...

0:26:47 > 0:26:49..7.

0:26:53 > 0:26:54Pip.

0:26:57 > 0:26:59I'm giving you...

0:27:04 > 0:27:09- ..10.- Thank you.- RICHARD BAINBRIDGE: - Well done.- JASON:- Well done.

0:27:09 > 0:27:12- I can see that at the banquet. - Thank you.- Well done.

0:27:13 > 0:27:15Richard.

0:27:22 > 0:27:25- I'm also giving you a 10.- Get in!

0:27:26 > 0:27:29Well done. Thank you, Chef.

0:27:30 > 0:27:34Jason, there are some high points to gain here with the next course.

0:27:34 > 0:27:39- Yeah.- But give it your best. - Yeah.- Thank you.- Pleasure.

0:27:43 > 0:27:45- JASON:- Well done, you two.

0:27:45 > 0:27:48You absolutely, without a shadow of a doubt, deserve that.

0:27:48 > 0:27:51Richard and Pip remain neck and neck.

0:27:51 > 0:27:55Last place Jason has to put up a fight in the dessert course.

0:27:55 > 0:27:57Speechless.

0:27:58 > 0:27:59Bit gutted I didn't beat you.

0:27:59 > 0:28:02THEY LAUGH

0:28:02 > 0:28:05I never, in my wildest dreams, thought I would get a 10,

0:28:05 > 0:28:07so, yeah, blown away, really chuffed.

0:28:07 > 0:28:10I could see either of those two dishes at a banquet.

0:28:10 > 0:28:14If there's a better main course in any other region, I'd be stunned.

0:28:14 > 0:28:16Wow! Amazed, yeah.

0:28:16 > 0:28:21Ecstatic, overwhelmed, happy - every positive emotion.

0:28:21 > 0:28:23I have to be proud of the fact

0:28:23 > 0:28:27that, against such strong courses, I still got a 7.

0:28:27 > 0:28:28- RICHARD:- Well done. Come on, group hug.

0:28:30 > 0:28:32Come on, still got one more course to go

0:28:32 > 0:28:35and I'm rubbish at desserts, to be honest.