0:00:00 > 0:00:01I want to make sure I'm going to deliver great-tasting food.
0:00:04 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:09three of the best chefs from the north-west.
0:00:09 > 0:00:11Ha-ha! Yes!
0:00:11 > 0:00:15Kim Woodward, a head chef who works for Gordon Ramsay.
0:00:15 > 0:00:18I want to make sure I'm going to deliver great-tasting food.
0:00:18 > 0:00:20Simon Rogan's protege, Adam Reid.
0:00:20 > 0:00:22I just want to smash it.
0:00:22 > 0:00:27And Matt Worswick, reigning regional champion.
0:00:27 > 0:00:31I was hoping for a ten on every course, but Phil doesn't seem to agree, does he?
0:00:31 > 0:00:36In the year of the Queen's 90th birthday, the chefs are celebrating
0:00:36 > 0:00:40the everyday Great Britons honoured throughout her reign
0:00:40 > 0:00:44and competing for a chance to cook at an opulent banquet at the
0:00:44 > 0:00:48iconic Palace of Westminster.
0:00:48 > 0:00:51Yesterday, Kim won the fish course.
0:00:51 > 0:00:53That's what cooking's all about.
0:00:57 > 0:00:59Matt was one point behind.
0:00:59 > 0:01:01Need a pair of sunglasses for that!
0:01:01 > 0:01:04I'm going to give you a score of eight.
0:01:04 > 0:01:06Thank you.
0:01:06 > 0:01:08But Adam failed to shine.
0:01:08 > 0:01:11It just lacked presence and impact.
0:01:13 > 0:01:18Coming into today's main course, the chefs are all level pegging.
0:01:18 > 0:01:21This is the course which is going to determine what happens for
0:01:21 > 0:01:22the rest of the week.
0:01:22 > 0:01:24So who will manage to push out in front?
0:01:24 > 0:01:26You absolutely nailed that dish.
0:01:26 > 0:01:29And who will fall behind?
0:01:29 > 0:01:31What let you down was the detail.
0:01:46 > 0:01:49The chefs are competing to create dishes that celebrate the
0:01:49 > 0:01:54transformation of British gastronomy during the Queen's historic reign.
0:01:56 > 0:01:59And paying tribute to our modern Elizabethan age.
0:02:01 > 0:02:05Judging this week is veteran Phil Howard who's looking for
0:02:05 > 0:02:07exemplary banquet-worthy dishes.
0:02:07 > 0:02:10Main course today, we've got to have some innovation,
0:02:10 > 0:02:12some originality, some flare.
0:02:12 > 0:02:15Two more courses, someone's out. The pressure is really on.
0:02:15 > 0:02:17With a bit of luck,
0:02:17 > 0:02:20that'll be the fuel to produce an absolute cracker today.
0:02:20 > 0:02:23Are you ready for today? We're all level pegging now, aren't we?
0:02:23 > 0:02:25It opens the competition wide up again.
0:02:25 > 0:02:27I got a decent score yesterday, I need to pull it out the
0:02:27 > 0:02:29bag today to try and get ahead.
0:02:29 > 0:02:32Got a strong dish going in today, it's nice and straightforward.
0:02:32 > 0:02:33Phil's going to like it.
0:02:33 > 0:02:35For me, it is about getting that high score now.
0:02:35 > 0:02:38I don't think anybody's going to take their foot off the pedal now.
0:02:39 > 0:02:41Kim Woodward's up first.
0:02:41 > 0:02:45After a slow start to the competition, she came back fighting,
0:02:45 > 0:02:47scoring nine for her fish course.
0:02:47 > 0:02:50Kim's aiming to do the same today.
0:02:50 > 0:02:53Main course has to be absolutely perfect.
0:02:53 > 0:02:56It's all about absolutely nailing it on the cooking.
0:02:58 > 0:03:00Kim, good morning. Morning. You clawed away back.
0:03:00 > 0:03:03Great fish course. Really happy with that, thank you.
0:03:03 > 0:03:05Let's have the title of the dish, your main course.
0:03:05 > 0:03:07This dish is Bobbies On The Beat.
0:03:07 > 0:03:09This is about recognising the police force,
0:03:09 > 0:03:12the men and the women that have been honoured by our Queen.
0:03:12 > 0:03:14My grandfather, he was in the police force for
0:03:14 > 0:03:1722 years and also my husband was in the police force, as well.
0:03:17 > 0:03:20Special touch for you personally, then. Yeah. Great.
0:03:20 > 0:03:21Let's talk through the dish.
0:03:21 > 0:03:23So, I'll be using the pork rack,
0:03:23 > 0:03:25a British product from Suffolk. Fantastic.
0:03:25 > 0:03:27You're going to cook the rack whole like that?
0:03:27 > 0:03:30Yes, for me, it's all about getting that crispy crackling for you,
0:03:30 > 0:03:32nice and juicy in the middle. Absolutely.
0:03:32 > 0:03:34The pork cheeks, I'm going to be braising these down,
0:03:34 > 0:03:36give a little acidity to it.
0:03:36 > 0:03:39I've got these pickled mustard seeds, nice bit of classic veg.
0:03:39 > 0:03:43Carrots, celery, keeping it nice and British.
0:03:43 > 0:03:45Putting a little cheeky spin on it.
0:03:45 > 0:03:47Bobbies In Blue. So blue cheese.
0:03:47 > 0:03:51I'm going to make a little blue cheese and apple biscuit and
0:03:51 > 0:03:52a cup of tea.
0:03:52 > 0:03:55I'll be using Earl Grey tea infusing into the sauce of the pork
0:03:55 > 0:03:57cheeks for the whole dish to be complete.
0:03:57 > 0:03:59What are you going to do to the dish to give it a bit of
0:03:59 > 0:04:01a modern and contemporary feel?
0:04:01 > 0:04:04With the pork rack, I'm going to brine it with bergamot.
0:04:04 > 0:04:07Not commonly known that Earl Grey and bergamot are effectively the same thing.
0:04:07 > 0:04:10And bergamot has got that complex citrus flavour.
0:04:10 > 0:04:13Are you confident that you are going to be able to turn it into
0:04:13 > 0:04:15something that has got some presence and impact?
0:04:15 > 0:04:17It is about showing this dish off,
0:04:17 > 0:04:21especially for the policemen and women. For your grandad. My grandad, yeah.
0:04:21 > 0:04:23I like Kim's take on the brief.
0:04:23 > 0:04:25She's celebrating real people who've made
0:04:25 > 0:04:26a real difference to our country.
0:04:26 > 0:04:29If she nails that rack of pork,
0:04:29 > 0:04:32it's certainly going to be a beautiful piece of meat to enjoy,
0:04:32 > 0:04:33it could stand her proud.
0:04:34 > 0:04:36Next is Adam Reid.
0:04:36 > 0:04:39He started his week well, but despite winning praise for
0:04:39 > 0:04:44consistent cooking, his fish dish was given the lowest score of the day.
0:04:44 > 0:04:47He's out to improve on that with his main course.
0:04:47 > 0:04:51I was gutted at getting a seven for my fish, so I'm going to go
0:04:51 > 0:04:54out today and just cook my little socks off.
0:04:55 > 0:04:57Hi, Adam, how are we? Very well, thank you.
0:04:57 > 0:05:00You lost a bit of ground in the last course.
0:05:00 > 0:05:02Yeah, it was a bit gut-wrenching.
0:05:02 > 0:05:04Let's have the title of your dish, your main course.
0:05:04 > 0:05:06The main course is called Time For Tea.
0:05:06 > 0:05:10It's based on your family evening meal, tea-time, as I'd call it
0:05:10 > 0:05:12back where I come from.
0:05:12 > 0:05:14I've got some dry-aged Cumbrian beef.
0:05:14 > 0:05:16Beautiful-looking piece of beef, I have to say.
0:05:16 > 0:05:19I'm going to serve that with some braised ox cheek.
0:05:19 > 0:05:23I'm going to roast things like the parsnips in some dripping and
0:05:23 > 0:05:26I'm going to salt-bake the swede and some carrots.
0:05:26 > 0:05:29I like to have a roast potato with my roast beef.
0:05:29 > 0:05:32Got some lovely little new potatoes, again, roast them in dripping.
0:05:32 > 0:05:34Very nice, onions?
0:05:34 > 0:05:36The onions are actually for the other part of the dish.
0:05:36 > 0:05:39While you're having your dinner, you're going to have an intense onion
0:05:39 > 0:05:44and beef broth just to really round off that nostalgic feeling.
0:05:44 > 0:05:46And that's going to be served in the style of tea.
0:05:46 > 0:05:49OK, and roast beef wouldn't be complete without
0:05:49 > 0:05:50a bit of horseradish. Horseradish.
0:05:50 > 0:05:53How are you going to get this dish to the banquet?
0:05:53 > 0:05:54It's nostalgic, but I'm just going to bring
0:05:54 > 0:05:57a level of refinement to it that you wouldn't get at home.
0:05:57 > 0:05:59Hopefully that will just take it on to that next level.
0:05:59 > 0:06:03Adam, I look forward to it. Good luck. Thank you, Chef. Thank you.
0:06:03 > 0:06:05Adam has got fantastic ingredients.
0:06:05 > 0:06:09I like his approach to cooking, but that's not enough
0:06:09 > 0:06:10to win a competition.
0:06:10 > 0:06:13Is there going to be anything about this
0:06:13 > 0:06:16dish that's going to really warrant giving it a great mark?
0:06:16 > 0:06:19Finally, it's Matt Worswick.
0:06:19 > 0:06:22Last year, he was awarded a 10 for his main course and
0:06:22 > 0:06:25he made it all the way to the finals.
0:06:25 > 0:06:29This year, he's more determined than ever to get to the banquet.
0:06:29 > 0:06:32I'm going in fighting today, I think.
0:06:32 > 0:06:33I've got stiff competition,
0:06:33 > 0:06:35I really need to pull it out the bag to get a decent score.
0:06:39 > 0:06:41Matt, how are we? Not too bad, thank you.
0:06:41 > 0:06:44This time last series...
0:06:44 > 0:06:46you got yourself a ten. I did indeed.
0:06:46 > 0:06:50Give me a mark right now what you're going to get this year.
0:06:50 > 0:06:53Hopefully, I get higher than an eight. A bit conservative.
0:06:53 > 0:06:55I don't want to jinx myself just yet.
0:06:55 > 0:06:58OK, let's reveal the name of the dish and how you're going to
0:06:58 > 0:06:59let yourself down, then.
0:06:59 > 0:07:01OK, so, Coronation Chicken. OK.
0:07:02 > 0:07:05A great staple British dish.
0:07:05 > 0:07:06It's fallen out of favour,
0:07:06 > 0:07:09become almost a sandwich filler, but the Queen served it
0:07:09 > 0:07:11at her coronation for her guests
0:07:11 > 0:07:15so I thought why not pay a nod to that and try and refine the dish?
0:07:15 > 0:07:18If it's good enough for the Queen, it's good enough for me.
0:07:18 > 0:07:20It's good enough for me, too, then, I guess. Yep.
0:07:20 > 0:07:24I have got some lovely baby chicken from the Northwest.
0:07:24 > 0:07:28I'm going to use the breasts, marinate it in a bit of curry powder.
0:07:28 > 0:07:30Break the legs down and then I'm going to marinate them in
0:07:30 > 0:07:31curry powder, as well.
0:07:31 > 0:07:32Then I'm going to shred that up,
0:07:32 > 0:07:36mix it with some pickled golden raisins. I'm going to make
0:07:36 > 0:07:41a mango salsa and then I'm going to make my own Bombay mix.
0:07:41 > 0:07:44How do you make Bombay mix? Chickpea flour.
0:07:44 > 0:07:46Going to make my own sev noodles.
0:07:46 > 0:07:51I've got some black wild rice, puff this up in some hot oil. Yep.
0:07:51 > 0:07:57Dried onions. I've got some chicken skin which I'm going to freeze,
0:07:57 > 0:08:00mince and then fry so you get really intense chicken flavour
0:08:00 > 0:08:03so that will fit in with the whole dish and then sprinkle the
0:08:03 > 0:08:06Bombay mix on top of the chicken so you get lots of curried flavour,
0:08:06 > 0:08:10lots of texture and, hopefully, it will marry the dish together.
0:08:10 > 0:08:13So what prevents it from being a 10?
0:08:13 > 0:08:15I think it could be a 10.
0:08:15 > 0:08:17I've just got to do it justice.
0:08:19 > 0:08:21Matt's Coronation Chicken,
0:08:21 > 0:08:24he's giving it a real thorough work over.
0:08:24 > 0:08:28He's being creative, he's being inventive. If he nails it,
0:08:28 > 0:08:30it will stand him in good stead.
0:08:32 > 0:08:35As the race to win the main course begins,
0:08:35 > 0:08:37nerves are building in the kitchen.
0:08:38 > 0:08:41Everybody's worried this is the course which is going to
0:08:41 > 0:08:42determine what happens.
0:08:42 > 0:08:44It's a really important time in the competition.
0:08:44 > 0:08:46I really don't want to go home on Thursday.
0:08:46 > 0:08:49Hopefully, I'm going to turn it around and we're going to go upwards
0:08:49 > 0:08:52rather than downwards. I think it's all great that we're all level pegging.
0:08:52 > 0:08:55It's anyone's game, that's how I see it.
0:08:57 > 0:09:01Matt's pinning his banquet hopes on a menu of reinvented
0:09:01 > 0:09:05British Classics popular during Queen Elizabeth's reign.
0:09:06 > 0:09:09For his contemporary take on Coronation chicken,
0:09:09 > 0:09:13he puts the baby chicken, which has been marinated in curry and
0:09:13 > 0:09:18buttermilk, into the water bath to cook at a controlled temperature.
0:09:18 > 0:09:21So, Matt, with getting a 10 on your main course last year,
0:09:21 > 0:09:24do you think this is putting the pressure on a little bit more?
0:09:24 > 0:09:26I was hoping for a 10 on every course,
0:09:26 > 0:09:28but Phil doesn't seem to agree, does he?
0:09:30 > 0:09:33Matt's curried chicken will be crowned with his own version of
0:09:33 > 0:09:39the popular Indian snack Bombay mix, which he's making from scratch.
0:09:39 > 0:09:43He minces frozen chicken then puts his dough of chickpea flour,
0:09:43 > 0:09:47turmeric and water through a noodle press before deep frying.
0:09:47 > 0:09:51He then combines the skins and the Indian sev noodles with
0:09:51 > 0:09:56puffed black rice, roasted peanuts and crispy dehydrated onions
0:09:56 > 0:09:59then flavours with a curry spice mix.
0:10:00 > 0:10:03Bombay mix. It's what I'm intrigued by. Here it is.
0:10:03 > 0:10:05I've never tasted fresh Bombay mix.
0:10:05 > 0:10:07Do the noodles make a massive difference?
0:10:07 > 0:10:09A Bombay mix without sev noodles is not a Bombay mix.
0:10:09 > 0:10:12I'd never seen one made before so I thought why not try and
0:10:12 > 0:10:14embrace the technique and make it as authentic as possible?
0:10:14 > 0:10:16So that's what I've tried to do.
0:10:16 > 0:10:17I'm going to have to give it a little taste.
0:10:20 > 0:10:22It's going on top of the chicken breasts
0:10:22 > 0:10:25so as you get it, you get a bit of curry,
0:10:25 > 0:10:28a bit of buttermilk and you get the Bombay mix at the same time.
0:10:28 > 0:10:30OK. Interesting. Thank you.
0:10:33 > 0:10:35After her success in the fish course,
0:10:35 > 0:10:39Kim's hoping she can continue to impress Phil.
0:10:39 > 0:10:42She's going for unusual flavour combinations,
0:10:42 > 0:10:47brining her rack of pork in fresh bergamot, garlic and thyme.
0:10:48 > 0:10:50Do you think you can keep it going?
0:10:50 > 0:10:53Obviously, you came with the lowest score on the starter, but you
0:10:53 > 0:10:57have then come back and nailed it on the fish. I'm going to give it all.
0:10:57 > 0:10:59I mean, it is a competition. All guns blazing.
0:10:59 > 0:11:04Knowing it has to be perfect, Kim prepares her pork for roasting.
0:11:04 > 0:11:06Kim's dish is really interesting.
0:11:06 > 0:11:09There's a few flavours on there that I'd never put together.
0:11:09 > 0:11:12Could be great, could be... not so great.
0:11:12 > 0:11:14Bergamot and pork, who knows?
0:11:19 > 0:11:22Adam dish Time For Tea also features a prime cut,
0:11:22 > 0:11:27a 42-day-aged Cumbrian shorthorn beef sirloin.
0:11:27 > 0:11:29Is that going to be special enough for the banquet for all these
0:11:29 > 0:11:31Great Britons having just a Sunday lunch?
0:11:31 > 0:11:33Couldn't get any more special than that.
0:11:33 > 0:11:37In a bid to maximise the flavour of the aged beef fat,
0:11:37 > 0:11:41Adam's removed it from the sirloin and slow-cooked it.
0:11:41 > 0:11:46Next, he rolls the fat back around the fillet, ready to cook sous-vide.
0:11:46 > 0:11:48I am pushing myself for this course.
0:11:48 > 0:11:52It's all about getting it right at the same point in time.
0:11:52 > 0:11:54And really selling the dish to Phil.
0:11:55 > 0:11:59As part of his mission to get his main course to the banquet,
0:11:59 > 0:12:01Adam went to meet Anna Kennedy,
0:12:01 > 0:12:05one of the Great Britons being honoured in this year's competition.
0:12:05 > 0:12:09Hello. Hello. Nice to see you. Nice to meet you. And you.
0:12:09 > 0:12:12Anna is a leading campaigner for autism.
0:12:12 > 0:12:16She set up a specialist school after her two sons, Patrick and
0:12:16 > 0:12:18Angelo, were diagnosed with the condition.
0:12:18 > 0:12:21This is Patrick and he's 25 now.
0:12:21 > 0:12:23He was premature when he was born, he was only 2lb.
0:12:23 > 0:12:27I had him 11 weeks early. He's faraway from 2lb there! I know!
0:12:27 > 0:12:29When my boys were at mainstream school,
0:12:29 > 0:12:32they couldn't meet both of the boys' needs so I thought what do I do?
0:12:32 > 0:12:34So we set about opening a school.
0:12:36 > 0:12:41When it opened in 1999, Hillingdon Manor had just 19 pupils.
0:12:41 > 0:12:46Today, there are around 180 and it's the largest school of its
0:12:46 > 0:12:47kind in Europe.
0:12:47 > 0:12:51Four years ago, Anna was honoured with an OBE for her services
0:12:51 > 0:12:55to special needs education and autism.
0:12:55 > 0:12:58How did it feel when you got the OBE from the Queen?
0:12:58 > 0:13:00She knew quite a bit about me, so it was...
0:13:00 > 0:13:02Really? She does her research, as well?
0:13:02 > 0:13:04Yeah, she does. She chatted about Patrick and Angelo.
0:13:04 > 0:13:07She said, "I hear you've opened up a school," and I said, "Oh, yes."
0:13:07 > 0:13:09And I was just telling her a little bit about it.
0:13:10 > 0:13:14An important part of the school's curriculum is teaching independent
0:13:14 > 0:13:18living skills that will help the children when they're older.
0:13:18 > 0:13:22How important is it to actually teach the children in the school how to cook?
0:13:22 > 0:13:23Very important.
0:13:23 > 0:13:26Also to broaden their taste because some of them,
0:13:26 > 0:13:27their diet's quite limited.
0:13:27 > 0:13:30I know one mum said that her son only likes to have cornflakes.
0:13:30 > 0:13:32He won't eat anything else but cornflakes, so we might say,
0:13:32 > 0:13:35"You can have this to eat if you smell this," to start off with.
0:13:35 > 0:13:37Just keep working at it.
0:13:37 > 0:13:40Adam's main course celebrates family mealtimes
0:13:40 > 0:13:42and is dedicated to people like Anna.
0:13:42 > 0:13:44So he was keen to get her verdict.
0:13:46 > 0:13:50Sunday lunch is a key part of every Briton's life and it brings
0:13:50 > 0:13:52us all back to childhood.
0:13:52 > 0:13:54We all reminisce around it.
0:13:57 > 0:13:59It's really lovely. So I've made a brew to have
0:13:59 > 0:14:02with your Sunday dinner. It's a beef broth.
0:14:02 > 0:14:04And it goes nicely down.
0:14:04 > 0:14:07It makes you feel warm. Yeah, and it warms you up. It does, yeah.
0:14:07 > 0:14:09It's really nice. Exactly what a Sunday lunch does. Lovely.
0:14:13 > 0:14:17In the kitchen, Adam's made a start on his beef broth
0:14:17 > 0:14:19by grilling beef shin on an indoor barbecue.
0:14:21 > 0:14:23You're talking about a cup of tea,
0:14:23 > 0:14:25but, actually, what we've got here is shin of beef on a barbecue.
0:14:25 > 0:14:30The base of the brew is going to be, obviously, the barbecued beef,
0:14:30 > 0:14:32but you also have caramelised onions in there as well.
0:14:32 > 0:14:36I really want to make people feel warm as they're eating the meal,
0:14:36 > 0:14:39and think, "Yeah, this takes me back. This is tea-time."
0:14:39 > 0:14:42I'm expecting Adam to produce some really good broth.
0:14:42 > 0:14:43He's got the right cut of meat.
0:14:43 > 0:14:46He's treating it in an intelligent way on the barbecue.
0:14:46 > 0:14:48Big flavours. Lots of onions.
0:14:48 > 0:14:52It's exactly the components you'd want in a rich beef broth.
0:14:54 > 0:14:56Adam moves on to his ox cheeks.
0:14:56 > 0:15:01He's using a pressure cooker to try to achieve a succulent texture.
0:15:01 > 0:15:05Across the kitchen, Kim's cooking her pigs' cheeks in a braise
0:15:05 > 0:15:10which she'll later infuse with Earl Grey tea and serve in a teapot.
0:15:10 > 0:15:13We are having a tea-off and a cheek-off.
0:15:13 > 0:15:15Yeah, it's going to be interesting, Kim.
0:15:15 > 0:15:18It's all about what you do with them. Yeah.
0:15:18 > 0:15:21To go with Kim's Earl Grey flavoured pork tea,
0:15:21 > 0:15:24she's making savoury apple and blue cheese biscuits.
0:15:27 > 0:15:28How are we doing, Kim. Yeah, fine.
0:15:28 > 0:15:30I like to give a little extra take to
0:15:30 > 0:15:32the tea-and-biscuit factor in this dish.
0:15:32 > 0:15:34I like to, you know, show a little something
0:15:34 > 0:15:35that they're not doing, so...
0:15:35 > 0:15:37Are they, sort of, a shortbready, sable kind of biscuit?
0:15:37 > 0:15:40More like an American biscuit. They'll rise a little bit,
0:15:40 > 0:15:42nice and crispy on the outside, and inside really moreish.
0:15:42 > 0:15:44That blue cheese really gives it a moist base.
0:15:44 > 0:15:45And some finesse in there, I hope.
0:15:45 > 0:15:47Absolutely. Everything's going to be spot on.
0:15:47 > 0:15:50Good. I'm looking forward to it. Thank you.
0:15:51 > 0:15:55With her biscuits in the oven and plating-up approaching,
0:15:55 > 0:15:58Kim checks her bergamot-infused pork.
0:15:58 > 0:16:02It needs to be roasted to perfection, then left to rest.
0:16:02 > 0:16:05On the last course, Kim got nine, so she really upped her game then.
0:16:05 > 0:16:07There's no signs of her slowing down.
0:16:12 > 0:16:14Matt's preparing his final elements.
0:16:14 > 0:16:19He mixes the shredded meat from his curry-spiced confit chicken legs
0:16:19 > 0:16:23with freshly-made mango puree and salsa, coriander,
0:16:23 > 0:16:25and pickled golden raisins.
0:16:28 > 0:16:33The first dish under scrutiny today is Kim's Bobbies On The Beat.
0:16:33 > 0:16:35Hoping for a perfect bake,
0:16:35 > 0:16:39she takes out her American-style apple and blue cheese biscuits.
0:16:39 > 0:16:41Is that similar to a scone?
0:16:41 > 0:16:44Yeah, I'd say more like a scone, being British and all.
0:16:44 > 0:16:47Now it's time for Kim to slice her rested pork.
0:16:47 > 0:16:50The moment of truth for the pork in. Is it good?
0:16:50 > 0:16:51The pork is good.
0:16:51 > 0:16:53A tiny bit under? Just a little bit.
0:16:53 > 0:16:55I'm going to be using it from the back end.
0:17:00 > 0:17:03Kim starts her plates with petals of charred onion
0:17:03 > 0:17:07and sliced, bergamot-infused pork loin.
0:17:07 > 0:17:10Nice copper pans. It's a play on words with coppers on the street.
0:17:10 > 0:17:11That's it.
0:17:12 > 0:17:16Kim starts her teacups with buttered cabbage,
0:17:16 > 0:17:20which she tops with her braised pigs' cheeks and sage.
0:17:20 > 0:17:24Next, she pours her braising liquor, infused with Earl Grey tea,
0:17:24 > 0:17:25into her teapots,
0:17:25 > 0:17:29and serves with apple and blue cheese biscuits on the side.
0:17:29 > 0:17:31It looks lovely, that, Kim. Very nice.
0:17:31 > 0:17:33Thanks.
0:17:33 > 0:17:35Kim's presentation comes complete with
0:17:35 > 0:17:38flashing replica police helmets.
0:17:42 > 0:17:44There's no confusion about what that is, Kim.
0:17:44 > 0:17:45It makes a statement, doesn't it?
0:17:45 > 0:17:48I wanted the sirens, but, you know...
0:17:48 > 0:17:49Let's go and eat it.
0:17:53 > 0:17:55How does it look? Do I look more important?
0:17:55 > 0:17:58It... It suits you, actually.
0:17:58 > 0:18:02This is the flavour over the main element of the pork chop,
0:18:02 > 0:18:03so this is the Earl Grey tea.
0:18:03 > 0:18:04OK.
0:18:06 > 0:18:09A nice bit of crackling on the back. I'll try the crackling.
0:18:16 > 0:18:20To really serve something like that, that pork has got to be immaculate.
0:18:20 > 0:18:22Are you happy with the way it has come out?
0:18:22 > 0:18:24It's spot on, exactly what I wanted.
0:18:26 > 0:18:28You can see the middle is quite pink. Yeah.
0:18:28 > 0:18:31Definitely, more resting time is needed there. Yeah.
0:18:31 > 0:18:35The braised cheek...
0:18:35 > 0:18:37is how a pork cheek should be.
0:18:37 > 0:18:39I wanted to make sure the pork cheek was completely broken down.
0:18:39 > 0:18:41For me, it's the best way to eat it.
0:18:41 > 0:18:44So, you've got the cheek, nice. The cabbage is nice.
0:18:44 > 0:18:46The sauce is nice. You've just got that bergamot flavour in there,
0:18:46 > 0:18:48which I don't know if it goes.
0:18:48 > 0:18:52One of the absolute key ingredient in your box is the bergamot.
0:18:52 > 0:18:54Has that come through in that sauce?
0:18:54 > 0:18:56The Earl Grey has been felt, definitely,
0:18:56 > 0:18:59and I think keeping the bergamot just subtle in the brine,
0:18:59 > 0:19:01I think has just done its job.
0:19:02 > 0:19:05The biscuit - blue cheese. Apple in there, as well.
0:19:05 > 0:19:08I think it's supposed to be crispy, but it seems quite soft.
0:19:08 > 0:19:10Yeah. It's got a lovely blue-cheese flavour,
0:19:10 > 0:19:12but I'm not getting a lot of apple.
0:19:12 > 0:19:13Give me a mark.
0:19:13 > 0:19:15A good eight to nine. I'm very happy with it.
0:19:18 > 0:19:21And is next to plate up Time For Tea -
0:19:21 > 0:19:24a spin on a traditional British roast dinner to evoke
0:19:24 > 0:19:27memories of family mealtimes.
0:19:27 > 0:19:28How are you doing? Yeah.
0:19:28 > 0:19:30Happy with that? Very happy.
0:19:30 > 0:19:33What did you think of it? I thought the pork was a bit pink.
0:19:33 > 0:19:36It's nice. The bergamot flavour - a bit of a risk with pork.
0:19:36 > 0:19:38Do you think it came off?
0:19:38 > 0:19:40Yeah, I thought it was good. You're up next, aren't you?
0:19:40 > 0:19:43Yeah, going to get in there. Yeah. A little bit tight.
0:19:43 > 0:19:46Adam has also planned an imaginative way to present his dish,
0:19:46 > 0:19:50which he hopes will give him the edge.
0:19:50 > 0:19:53Can you do me a favour? Grab my house. Absolutely.
0:19:53 > 0:19:57You'll know what it is - it's the one with the doors and windows.
0:19:57 > 0:20:01Finally, Adam caramelises his sous-vide-cooked beef sirloin
0:20:01 > 0:20:02in dripping.
0:20:02 > 0:20:05Now the plating-up, on vintage china.
0:20:05 > 0:20:07He starts with braised cabbage, cooked in butter,
0:20:07 > 0:20:09and sliced sirloin,
0:20:09 > 0:20:11followed by honey-glazed parsnips,
0:20:11 > 0:20:14then crushed, salt-baked carrots.
0:20:14 > 0:20:16Matt, you're looking worried there.
0:20:16 > 0:20:19It looks very nice. I love a bit of beef.
0:20:19 > 0:20:24Next, ox cheeks, roast potatoes and turnip discs.
0:20:25 > 0:20:28Adam finishes his plates with horseradish sauce,
0:20:28 > 0:20:34and pours beef gravy into a jug and barbecue beef broth into his teapot.
0:20:34 > 0:20:37Finally, everything is served in his model house,
0:20:37 > 0:20:40and entrees customised with family photos.
0:20:40 > 0:20:42A first for everything, Adam.
0:20:42 > 0:20:44I've never been served one of them before.
0:20:44 > 0:20:47The first thing you do when you go home is open the front door
0:20:47 > 0:20:49and have a nice brew,
0:20:49 > 0:20:52and that's exactly what our banquet guests will be doing.
0:20:55 > 0:20:57I'll go for the main event, for the beef.
0:20:57 > 0:20:59The sirloin. Nice and pink.
0:21:03 > 0:21:08You started off with a really handsome piece of beef.
0:21:08 > 0:21:10Has that come through in the final sirloin?
0:21:10 > 0:21:13Yeah. I mean, I'm happy with it, yeah.
0:21:13 > 0:21:16It's such an intense beef flavour. Absolutely delicious.
0:21:16 > 0:21:18What lacks for me is a bit of salt.
0:21:20 > 0:21:21And the cheek.
0:21:23 > 0:21:25It's tender, it's rich and it's fulfilling.
0:21:27 > 0:21:28KIM: Shall we have a brew?
0:21:33 > 0:21:35Have you got the depth of flavour in there you were hoping to?
0:21:35 > 0:21:38Yeah, I think so. It's warming, earthy...
0:21:38 > 0:21:39It's not a meal in itself.
0:21:39 > 0:21:41That is packed full of flavour, isn't it?
0:21:41 > 0:21:43Absolutely delicious. It's not particularly heavy either,
0:21:43 > 0:21:46so you could carry on drinking it. Drink the whole cup.
0:21:46 > 0:21:47You could have a pint, couldn't you?
0:21:47 > 0:21:50The gravy and the tea, are they both needed?
0:21:50 > 0:21:54I'd think so for the composition of the whole dish.
0:21:54 > 0:21:56So, can I see this at the banquet?
0:21:56 > 0:21:58Yes, I can.
0:21:58 > 0:22:01Give yourself a mark, Adam. Probably an eight.
0:22:01 > 0:22:04It's a great plate of food. It has worried me, definitely.
0:22:10 > 0:22:12How are we doing? Hiya.
0:22:12 > 0:22:15Can you tell me what you scored it? No, you'll have to wait.
0:22:15 > 0:22:18I'll give it a nine. Wow.
0:22:18 > 0:22:20Let's hope Phil agrees. Thank you.
0:22:23 > 0:22:27Matt is lasted to plate up his modern take on Coronation chicken,
0:22:27 > 0:22:33a dish first served at the Queen's Coronation Lunch in 1953.
0:22:33 > 0:22:36He starts gold-rimmed plates with buttermilk gel
0:22:36 > 0:22:42and quenelles of shredded confit chicken leg and mango mix,
0:22:42 > 0:22:45followed by crispy chicken skin.
0:22:45 > 0:22:49Matt tops the curry-spiced chicken breasts with his Bombay mix.
0:22:49 > 0:22:52Is it like you wanted? Yeah. It's colourful.
0:22:52 > 0:22:55It's many things but it isn't a Sunday roast, is it?
0:22:57 > 0:23:01Next, mango salsa, more buttermilk gel,
0:23:01 > 0:23:03and a final season.
0:23:03 > 0:23:04A bit of drama.
0:23:04 > 0:23:11Matt adds a garnish of coriander cress and pickled golden raisins,
0:23:11 > 0:23:14and, finally, crowns his royal dish.
0:23:20 > 0:23:22Have you done enough, Matt, to take the lead? I certainly hope so.
0:23:22 > 0:23:25It certainly isn't meat and two veg, that's for sure.
0:23:28 > 0:23:31Coronation chicken... Wow.
0:23:31 > 0:23:33It looks fantastic, though. Yeah.
0:23:37 > 0:23:39With the Bombay mix on top,
0:23:39 > 0:23:43is the chicken coming through as much as you wanted it to?
0:23:43 > 0:23:45I really wanted the palate to be elevated right the way
0:23:45 > 0:23:47through the dish.
0:23:47 > 0:23:49The chicken - cooked beautifully.
0:23:49 > 0:23:53You've got the spicing right in there? I'm really happy with it.
0:23:53 > 0:23:56The Bombay mix on top - a nice crunch.
0:23:56 > 0:23:58Just that right level of saltiness.
0:23:58 > 0:24:00I want to keep eating more. Yeah.
0:24:00 > 0:24:03I mean, I think it's fantastic.
0:24:03 > 0:24:04Mango.
0:24:07 > 0:24:10Why the deviation from the apricot, which is the more traditional?
0:24:10 > 0:24:13I think it marries itself with the Bombay mix, with the curry flavours,
0:24:13 > 0:24:15better than the apricot.
0:24:15 > 0:24:17I think the mango is a great tweak.
0:24:17 > 0:24:19You know, it gives it all a nice, mild roundness.
0:24:19 > 0:24:22Are you happy with the texture of the leg-meat mix
0:24:22 > 0:24:23underneath the skin?
0:24:23 > 0:24:26I wanted it to be a nod to the Coronation chicken,
0:24:26 > 0:24:28the sandwich filler.
0:24:28 > 0:24:30And then this is the shredded leg, yeah?
0:24:30 > 0:24:33It's the same elements on the dish, all bound together.
0:24:33 > 0:24:35Yeah, it's lovely.
0:24:35 > 0:24:38You have introduced curry to every element of the dish.
0:24:38 > 0:24:39Is that the right way to go?
0:24:39 > 0:24:43With the mango, hopefully that cleanses the palate a bit more.
0:24:43 > 0:24:45I think it's a high score. It is a great dish.
0:24:45 > 0:24:47I'm really worried.
0:24:52 > 0:24:53Hey-o. How are you doing?
0:24:53 > 0:24:55All right. Yourself?
0:24:55 > 0:24:56Yeah, all right. Yeah.
0:24:56 > 0:24:58- It was a great dish. - Too great.
0:24:58 > 0:25:00I just hope Phil thinks the same thing.
0:25:02 > 0:25:04The scores are even now.
0:25:04 > 0:25:06Somebody needs to start breaking away, now.
0:25:06 > 0:25:07I got a ten last year.
0:25:07 > 0:25:11Hopefully it's up there this year, but, you know, you just never know.
0:25:20 > 0:25:23Hello, chefs. Hello. Hello.
0:25:23 > 0:25:28Adam, I'm going to start with you for your Time For Tea dish.
0:25:28 > 0:25:30I thought the ox cheek was perfect,
0:25:30 > 0:25:33the sauce was rich and full of flavour,
0:25:33 > 0:25:35and the tea brought a bit of fun to the dish.
0:25:35 > 0:25:37Thank you.
0:25:37 > 0:25:43However, having seen that beautiful sirloin of beef,
0:25:43 > 0:25:46I have got to question how you've handled it.
0:25:46 > 0:25:49Breaking it down so much, I'm not quite sure.
0:25:52 > 0:25:57Kim, for your dish, Bobbies On The Beat...
0:25:57 > 0:26:00I watched you roast that piece of pork.
0:26:00 > 0:26:03It delivered way above my expectations.
0:26:03 > 0:26:06It was a great piece of pork.
0:26:06 > 0:26:09But what let you down was the detail.
0:26:09 > 0:26:12I thought the biscuit was lacking in finesse.
0:26:12 > 0:26:14The apple was lost in the biscuit.
0:26:14 > 0:26:17Because the sauce was too thin,
0:26:17 > 0:26:20the bergamot couldn't really be, kind of, harnessed, too,
0:26:20 > 0:26:23because you couldn't get the sauce onto the piece of pork.
0:26:23 > 0:26:27And I do think a vegetable of some sort would have been appropriate.
0:26:28 > 0:26:33Matt, for the Coronation chicken,
0:26:33 > 0:26:35I thought the texture of the leg meat was
0:26:35 > 0:26:38just a little bit, kind of, non-descript.
0:26:38 > 0:26:41You could leave it coarser - perhaps roast the leg
0:26:41 > 0:26:44so that it's still got a bit more structure to it.
0:26:44 > 0:26:49However, I thought it was a great interpretation of a classic.
0:26:51 > 0:26:55I thought the Bombay mix was really inspired. Great texture.
0:26:55 > 0:27:01It worked perfectly sitting on top of that lovely, soft chicken breast.
0:27:01 > 0:27:04For the most part, you absolutely nailed that dish.
0:27:04 > 0:27:06I think it's got legs to go the whole way.
0:27:11 > 0:27:14So, for the scores...
0:27:14 > 0:27:17Adam, I'm going to give you a score...
0:27:19 > 0:27:21..of eight.
0:27:21 > 0:27:23Thank you.
0:27:23 > 0:27:27Kim, I'm going to give you a score...
0:27:28 > 0:27:29..of six.
0:27:29 > 0:27:31Thank you.
0:27:33 > 0:27:38Matt, I'm going to give you a score...
0:27:40 > 0:27:43..of nine. MATT TAKES A DEEP BREATH
0:27:43 > 0:27:44That dish was fun.
0:27:44 > 0:27:45It was clever.
0:27:45 > 0:27:48It was absolutely on brief.
0:27:48 > 0:27:50We've got one course to go - the dessert.
0:27:50 > 0:27:53There's a few points in it but you're all still
0:27:53 > 0:27:55very much in the competition.
0:27:55 > 0:27:56Thank you. Thank you.
0:27:56 > 0:27:57Thank you very much.
0:27:59 > 0:28:02I'll take a nine. That'll be all right.
0:28:02 > 0:28:06With just one more course to go, Matt is in the lead,
0:28:06 > 0:28:08Adam is in second place,
0:28:08 > 0:28:11and Kim is trailing in third.
0:28:11 > 0:28:14To get a six, you know, it is disappointing. I must admit it.
0:28:14 > 0:28:15I wanted to get a higher score than that,
0:28:15 > 0:28:17especially up against the two boys.
0:28:17 > 0:28:19You can get two or three points,
0:28:19 > 0:28:20and it can turn it all on its head, I think.
0:28:20 > 0:28:22A good, solid score.
0:28:22 > 0:28:24It's an eight and it's kept me up there on the leaderboard.
0:28:24 > 0:28:26Matt's only one point ahead.
0:28:26 > 0:28:29This is all too much for me, this. I can't take it.
0:28:29 > 0:28:31I'm absolutely elated to get a nine.
0:28:31 > 0:28:33You know, luckily for me, he seems to like it.
0:28:33 > 0:28:35I'm absolutely made up about it.
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