0:00:04 > 0:00:06This week on Great British Menu...
0:00:06 > 0:00:10three of the most exciting chefs from Wales.
0:00:10 > 0:00:13Last year's regional champion Adam Bannister...
0:00:15 > 0:00:18Can I have another piping bag, please?
0:00:18 > 0:00:19..returner Phil Carmichael...
0:00:19 > 0:00:21Fingers crossed, I pull this dish off.
0:00:21 > 0:00:26..and newcomer Andrew Birch, a confident and competitive chef.
0:00:26 > 0:00:28Are you OK, Andrew? Yeah, I'm spot-on, mate.
0:00:31 > 0:00:34In the year of the Queen's 90th birthday,
0:00:34 > 0:00:38the chefs are celebrating the everyday great Britons
0:00:38 > 0:00:40honoured throughout her reign.
0:00:40 > 0:00:42And competing for the chance to cook for them
0:00:42 > 0:00:46at an historic banquet, at the Palace of Westminster.
0:00:49 > 0:00:53One course in and reigning champion Adam is out in front.
0:00:53 > 0:00:55I'm going to award you eight points.
0:00:55 > 0:00:57Phil is one point behind,
0:00:57 > 0:01:00with newcomer Andrew trailing in third place.
0:01:02 > 0:01:05Today's the fish course, and Andrew is determined to
0:01:05 > 0:01:07prove himself by plating up a winner.
0:01:08 > 0:01:11I'm trying to modernise the dish a little bit.
0:01:11 > 0:01:14But Adam and Phil are both out to get to the judging chamber
0:01:14 > 0:01:15for a second year.
0:01:15 > 0:01:17I've got to get this fish course boxed,
0:01:17 > 0:01:19nailed and make sure I beat Adam.
0:01:21 > 0:01:22Never had a problem before,
0:01:22 > 0:01:24so fingers crossed, it doesn't happen today.
0:01:24 > 0:01:27The competition is getting serious.
0:01:27 > 0:01:29So you're ripping off Tom Kerridge?
0:01:29 > 0:01:30I'm ripping off Tom Kerrridge.
0:01:31 > 0:01:33How is Captain Bannister doing?
0:01:33 > 0:01:36He's a bit stressed. I've practised and practised.
0:01:37 > 0:01:39I'm concerned about it.
0:01:52 > 0:01:54The challenge is to create dishes that are
0:01:54 > 0:01:58a celebration of the complete transformation
0:01:58 > 0:02:00of British cuisine during the Queen's historic reign.
0:02:02 > 0:02:06Judging these dishes for innovative and contemporary cooking
0:02:06 > 0:02:10is veteran Michael Smith, who's expecting excellence.
0:02:10 > 0:02:12The fish course is a great opportunity for the chefs
0:02:12 > 0:02:14to showcase their technical ability.
0:02:14 > 0:02:16We are an island nation.
0:02:16 > 0:02:19We're surrounded by some of the most wonderful shellfish
0:02:19 > 0:02:21and fish anywhere in the world.
0:02:21 > 0:02:24There's nothing in it really. Two points from top to bottom.
0:02:24 > 0:02:27Fingers crossed, I execute it perfectly.
0:02:27 > 0:02:29You know, and I get top marks for this one.
0:02:29 > 0:02:30I'm a little bit behind on points.
0:02:30 > 0:02:33Those points can be made up in one dish.
0:02:33 > 0:02:35Get head down and produce the best I can
0:02:35 > 0:02:37and stay at the top of the board.
0:02:37 > 0:02:40Good luck, gents. Good luck with the fish course. Yeah, good luck, guys.
0:02:42 > 0:02:44First up, Andrew Birch.
0:02:44 > 0:02:48His starter, a luxurious take on cauliflower cheese
0:02:48 > 0:02:52complete with truffle wasn't enough to impress veteran judge Michael.
0:02:52 > 0:02:55He's bottom of the leaderboard but still confident.
0:02:55 > 0:02:56I'm excited about the fish dish.
0:02:56 > 0:02:59I love cooking fish and I'd like to hope I get
0:02:59 > 0:03:01a higher score than my first course.
0:03:03 > 0:03:06Hello, Michael. Andrew. Couple of points behind.
0:03:06 > 0:03:08I can't do nothing about it.
0:03:08 > 0:03:10Just concentrate on the next course and hopefully do a bit better.
0:03:10 > 0:03:12Quite right, that's the right attitude.
0:03:12 > 0:03:15The title of my fish course, Michael, is the Ladies of Penclawdd.
0:03:15 > 0:03:17Who are these lovely ladies?
0:03:17 > 0:03:20A lot of the men worked in the coal mines and then
0:03:20 > 0:03:22a lot of men died in the mines, so the women needed to go out and work,
0:03:22 > 0:03:27and the majority of them would work on the beaches of Penclawdd,
0:03:27 > 0:03:28sorting the cockles and laverbread.
0:03:28 > 0:03:30And with this dish,
0:03:30 > 0:03:33you want to pay tribute to those hardy Welsh ladies.
0:03:33 > 0:03:36Yeah, exactly. I'm going to use these amazing cockles
0:03:36 > 0:03:39from Penclawdd to cook a risotto.
0:03:39 > 0:03:41But it's not a traditional risotto with rice.
0:03:41 > 0:03:43I'm going to use the British humble potato. OK.
0:03:43 > 0:03:46I'm also going to make a nice fennel salad.
0:03:46 > 0:03:48I'm going to be using this amazing laverbread.
0:03:48 > 0:03:51It's a seaweed that's been gathered off the beaches.
0:03:51 > 0:03:52This is the fish course, so...
0:03:52 > 0:03:57I'm using plaice because it's very plentiful in our waters.
0:03:57 > 0:04:00And, also, another very important ingredient
0:04:00 > 0:04:01to this dish is malt vinegar.
0:04:01 > 0:04:03I'm actually going to make a gel.
0:04:03 > 0:04:05Well, I love the sound of all of this.
0:04:05 > 0:04:08As long as you elevate it and refine it with the banquet in mind.
0:04:08 > 0:04:09OK.
0:04:11 > 0:04:14Malt vinegar gel, potato risotto instead of rice,
0:04:14 > 0:04:16Andrew's making these innovations, which is great,
0:04:16 > 0:04:19that's what he needs to do to go all the way.
0:04:21 > 0:04:23Next up, Phil Carmichael.
0:04:23 > 0:04:27His curry-inspired starter impressed on flavour but lost points
0:04:27 > 0:04:31for cooking errors and simple presentation.
0:04:31 > 0:04:33I'm not doing a lot of props this year.
0:04:33 > 0:04:36I've just got to stick to my guns, let the food do the talking.
0:04:39 > 0:04:41Hi, Phil. Hi, Michael. One point in it.
0:04:41 > 0:04:43Hopefully, I can nail this dish
0:04:43 > 0:04:45and get rid of that one-point difference.
0:04:45 > 0:04:46I'm sure you can.
0:04:46 > 0:04:48So the title of my fish course is
0:04:48 > 0:04:51The '70s Called, They Want Their Cocktail Back.
0:04:51 > 0:04:53All right, that sounds like fun already. Yeah.
0:04:53 > 0:04:57This is my modern interpretation of the classic prawn cocktail.
0:04:57 > 0:05:01You know, this whole dish encapsulates, you know, how far
0:05:01 > 0:05:02we've come as a nation of chefs
0:05:02 > 0:05:04throughout, you know, the last sort of 60 years.
0:05:04 > 0:05:07Right, so how are you going to bring it up
0:05:07 > 0:05:08to the 21st century, so to speak?
0:05:08 > 0:05:10Well, I'm going to use these
0:05:10 > 0:05:12beautiful langoustines instead of prawns.
0:05:12 > 0:05:15We're going to have to have a bit of lettuce with this prawn cocktail?
0:05:15 > 0:05:18Absolutely. So I'm going to braise the baby gems,
0:05:18 > 0:05:22traditionally serve brown bread and butter with prawn cocktail. Yes.
0:05:22 > 0:05:24So I've got some, you know, beautiful brown sourdough,
0:05:24 > 0:05:26slice it super thin.
0:05:26 > 0:05:28A little bit of texture, a little bit of crunch.
0:05:28 > 0:05:30I'm serving the whole dish warm,
0:05:30 > 0:05:32which you wouldn't normally associate
0:05:32 > 0:05:36with a prawn cocktail, so I'm going to make a hot Marie Rose sauce.
0:05:36 > 0:05:39I'm a child of the '70s so I know this dish well.
0:05:39 > 0:05:42Is it dangerous to have a lot of play with it, do you think or...?
0:05:42 > 0:05:44Of course it is but, you know, we're here to take risks.
0:05:44 > 0:05:46It will be interesting to see what you think of this,
0:05:46 > 0:05:47my interpretation.
0:05:49 > 0:05:51Never had a warm prawn cocktail before.
0:05:51 > 0:05:54Could be a revelation or it could be a no-go area.
0:05:57 > 0:05:59Finally, Adam Bannister.
0:05:59 > 0:06:03He's in the lead after plating an inventive, well-executed starter.
0:06:03 > 0:06:06But the returning national champion knows
0:06:06 > 0:06:08the competition is strong.
0:06:08 > 0:06:10As it's looking like it's going to
0:06:10 > 0:06:12be close on the scoring, I think that I've just got
0:06:12 > 0:06:14to get in there, get my head down, you know, and push as hard as I can.
0:06:16 > 0:06:18Adam. Chef.
0:06:18 > 0:06:20You've got a narrow lead, you going to maintain that?
0:06:20 > 0:06:23Yeah, I'd like to think so. OK. The title of your dish?
0:06:23 > 0:06:26Captain Bannister's Boil-In-The-Bag.
0:06:26 > 0:06:27Captain Bannister?
0:06:27 > 0:06:30Is he a great British fishmonger?
0:06:30 > 0:06:32Relative of yours? He could well be.
0:06:32 > 0:06:36Boil-in-the-bag, it doesn't really sound that appetising to me.
0:06:36 > 0:06:38Back in the day, you know,
0:06:38 > 0:06:41in the Queen's era, when it came out it was quite big for people.
0:06:41 > 0:06:42You know, the convenience of it.
0:06:42 > 0:06:45I think it would be nice to showcase how far we've come because of
0:06:45 > 0:06:48the science that's involved in food.
0:06:48 > 0:06:50Try and bring it up to the, you know, the 21st-century.
0:06:50 > 0:06:52I'm not sure the Queen would have been used
0:06:52 > 0:06:54to having boil-in-the-bag dinners at Buckingham Palace.
0:06:54 > 0:06:56But I get where you're coming from.
0:06:56 > 0:07:00What have we got here? Well, I'll just get the star of the show first.
0:07:00 > 0:07:03Captain Bannister's been out fishing, right? Yep.
0:07:03 > 0:07:07Turbot. I felt as we were honouring the Queen's Great Britain
0:07:07 > 0:07:09that I'd use the king of the sea.
0:07:09 > 0:07:11I'm just going to fillet it off the bone
0:07:11 > 0:07:13and then I'm going to have some shallots,
0:07:13 > 0:07:17some capers, roasted fish stock and crab stock inside the bag.
0:07:17 > 0:07:20And then it will be cooked then in the water bath.
0:07:20 > 0:07:23And I'm going to make a pea fondant so it's going to have, like,
0:07:23 > 0:07:25a liquid centre in the middle.
0:07:25 > 0:07:27You mean, like a chocolate fondant dessert
0:07:27 > 0:07:29but you're going to do a savoury version with peas?
0:07:29 > 0:07:31Yeah, yeah. Exactly that. All right, sounds interesting.
0:07:31 > 0:07:35Ever tried Captain Bannister's Boil-In-The-Bag? No, not at all.
0:07:35 > 0:07:37Is it in the supermarkets yet?
0:07:38 > 0:07:40I've never had a pea fondant before.
0:07:40 > 0:07:42More often than not, fish courses
0:07:42 > 0:07:44are best left to their prime ingredients.
0:07:44 > 0:07:47Is the pea fondant going to enhance that dish? It's yet to be seen.
0:07:50 > 0:07:52As the chefs get cooking,
0:07:52 > 0:07:55talk turns to their interpretations of the brief.
0:07:55 > 0:07:57So you're doing a prawn cocktail, Phil?
0:07:57 > 0:07:59And you're doing the boil-in-the-bag.
0:07:59 > 0:08:01They're quite dated dishes so are you confident
0:08:01 > 0:08:04you're both going to bring them up to modern day?
0:08:04 > 0:08:07It was something, it was, you know, quite popular in its day.
0:08:07 > 0:08:10For this dish I think it works very well.
0:08:10 > 0:08:13Fingers crossed, you know, I pull this dish off.
0:08:13 > 0:08:15Celebrating everything to do with the Queen's reign and just
0:08:15 > 0:08:18how far Britain has come,
0:08:18 > 0:08:19you know, as a food nation.
0:08:19 > 0:08:22I tried to do very similar with my cauliflower dish.
0:08:22 > 0:08:24And it didn't work for me,
0:08:24 > 0:08:27but I think it could work for both these dishes.
0:08:31 > 0:08:33Adam is cooking crab.
0:08:34 > 0:08:39And making a fish and crab stock for his retro boil-in-a-bag dish.
0:08:39 > 0:08:42Are you going to come out with a pipe and a beard later
0:08:42 > 0:08:44with a dodgy Fisherman's hat on?
0:08:44 > 0:08:45You'll have to wait and watch.
0:08:47 > 0:08:51What are you coming dressed as, you know, with the '70s and everything?
0:08:51 > 0:08:55I'll be in my bell-bottoms, dodgy glasses, big flowery shirts.
0:08:55 > 0:08:59Captain Bannister and a disco king. Should be a good party.
0:09:00 > 0:09:04Like his winning starter, Adam's aiming to impress with
0:09:04 > 0:09:06complex cooking, and his decision
0:09:06 > 0:09:09to make a savoury fondant is causing a stir.
0:09:09 > 0:09:12The pea fondant, I've never heard of that. I just love the texture.
0:09:12 > 0:09:16I think peas are fantastic to put with turbot,
0:09:16 > 0:09:19so it just sort of evolved around that.
0:09:19 > 0:09:22Adam needs to add flour and eggs to melted butter
0:09:22 > 0:09:25and pea puree to finish the fondant mixture.
0:09:25 > 0:09:29Veteran Michael is keen to find out more about this original idea.
0:09:29 > 0:09:31Lovely, vibrant green.
0:09:31 > 0:09:35Adam, is it like a chocolate fondant in a dessert form?
0:09:35 > 0:09:39Same principles, you know, you've got your liquids, centre...
0:09:39 > 0:09:42Is this a modified dessert recipe or is this something...?
0:09:42 > 0:09:46No, no, it's a recipe that's just... I don't know, it just happened.
0:09:46 > 0:09:48Just happened? Yeah.
0:09:48 > 0:09:51So, sounds like you're really pulling out all the stops.
0:09:51 > 0:09:54Once again, risky element to all of that? We'll see.
0:09:54 > 0:09:57OK, I'm very intrigued to try this. Thank you.
0:10:03 > 0:10:06Phil's making brown sourdough wafers to garnish
0:10:06 > 0:10:09his modern take on prawn cocktail
0:10:09 > 0:10:12This is a love it or hate it dish.
0:10:12 > 0:10:16I'm going to make sure that every little component is perfect,
0:10:16 > 0:10:17and if I pull it off,
0:10:17 > 0:10:21that's what we're here to do, we're here to sort of push ourselves.
0:10:21 > 0:10:24Phil blanches the langoustines to make sure they're perfectly tender
0:10:24 > 0:10:26and then chills.
0:10:26 > 0:10:30He has opted for luxury rather than more widely available prawns.
0:10:30 > 0:10:32Andrew has made a different choice.
0:10:34 > 0:10:38So, I'm using langoustines, a super-luxury ingredient,
0:10:38 > 0:10:42Adam is using turbot, you are using plaice, a pretty common fish...
0:10:42 > 0:10:45It is a common fish but I think it is underused,
0:10:45 > 0:10:50I think a good plaice could stand up against any of the expensive fish.
0:10:50 > 0:10:54Andrew is also using Welsh cockles to make a stock.
0:10:55 > 0:10:58His dish honours Wales's fishing industry,
0:10:58 > 0:11:00and the cockle women of Penclawdd in Swansea.
0:11:01 > 0:11:05Lovely local cockles, that's where I was brought up,
0:11:05 > 0:11:07so you're obviously quite passionate about the Welsh produce as well.
0:11:07 > 0:11:09I am, Adam.
0:11:09 > 0:11:12After his starter wasn't deemed special enough for a banquet,
0:11:12 > 0:11:17Andrew is relying on local delicacies to impress in this dish.
0:11:17 > 0:11:21He is also using Penclawdd laverbread, a cooked seaweed.
0:11:21 > 0:11:24Does it worry you using laverbread, cos it
0:11:24 > 0:11:27isn't to everybody's cup of tea?
0:11:27 > 0:11:28No, I love laverbread,
0:11:28 > 0:11:31just going to bring a saltiness and a freshness to it.
0:11:31 > 0:11:36I'll try to put Welsh ingredients on my menu as much as I can because,
0:11:36 > 0:11:38as you know, we produce some of the best,
0:11:38 > 0:11:41we've got loads to sing about in Wales.
0:11:45 > 0:11:48Andrew travelled to Cardiff, to meet one of the great Britons
0:11:48 > 0:11:53he hopes to cook for at the banquet, a fellow proud Welshman.
0:11:53 > 0:11:56Hello, Tim. Hello. Andrew, how's it going? Very good, thank you.
0:11:56 > 0:11:58Very nice to meet you.
0:11:58 > 0:12:01Timothy Rhys-Evans is the founder and musical director
0:12:01 > 0:12:03of the choirs Only Men Aloud
0:12:03 > 0:12:07and Only Boys Aloud, who both found success on TV talent shows.
0:12:08 > 0:12:14I actually remember watching you and I, well, I did not tear up,
0:12:14 > 0:12:18I didn't start crying... Go on! I didn't start crying when I heard
0:12:18 > 0:12:20your guys, but it did really hit you
0:12:20 > 0:12:22and you think, "Just phenomenal."
0:12:22 > 0:12:24THEY SING
0:12:24 > 0:12:26The choir aims to improve the lives
0:12:26 > 0:12:28of boys from underprivileged backgrounds
0:12:28 > 0:12:31through singing, a proud Welsh tradition.
0:12:31 > 0:12:33Our national anthem says
0:12:33 > 0:12:35Gwlad beirdd a chantorion -
0:12:35 > 0:12:36"A land of poets and singers."
0:12:36 > 0:12:39And I think it so important that we just make sure
0:12:39 > 0:12:43those opportunities are there for, particularly, young lads.
0:12:43 > 0:12:46It is changing lives, because they have more confidence,
0:12:46 > 0:12:49maybe just because their horizons have been opened.
0:12:49 > 0:12:51Yeah, yeah.
0:12:51 > 0:12:55Tim was awarded an MBE for his musical and charitable work.
0:12:55 > 0:12:58As one of the Queen's great Britons, Andrew was keen
0:12:58 > 0:13:00for him to try his fennel salad.
0:13:00 > 0:13:04Mm, that's lovely. I could eat all of that.
0:13:04 > 0:13:07So, what was it actually like receiving your MBE?
0:13:07 > 0:13:10I was very, very lucky. Here you go.
0:13:10 > 0:13:11That is quite impressive, isn't it?
0:13:11 > 0:13:14I got this from the Queen herself,
0:13:14 > 0:13:18at Buckingham Palace, and the best thing about it was I could
0:13:18 > 0:13:22take my mum and my nana and then we went to The Ritz for dinner.
0:13:22 > 0:13:26Really? Yeah, so... That's brilliant. It was lovely.
0:13:26 > 0:13:29Do you wear it much? No, it's a bit ostentatious. Show-off? Yeah!
0:13:29 > 0:13:30LAUGHTER
0:13:30 > 0:13:32That's brilliant, thank you very much,
0:13:32 > 0:13:34it was really nice meeting you.
0:13:34 > 0:13:35Yeah, you too, you too.
0:13:39 > 0:13:42In the kitchen, Andrew is dicing potato for his
0:13:42 > 0:13:45contemporary interpretation of risotto.
0:13:45 > 0:13:48I'm trying to substitute the rice for a British product,
0:13:48 > 0:13:51trying to modernise the dish a little bit.
0:13:51 > 0:13:56I found out a potato risotto from your last year veteran judge,
0:13:56 > 0:13:58Tom Kerridge. OK.
0:13:58 > 0:14:01He's got it on his menu, I don't know if he invented it,
0:14:01 > 0:14:04but I just like the idea of it.
0:14:04 > 0:14:07So, you're ripping off Tom Kerridge? I'm ripping off Tom Kerridge.
0:14:07 > 0:14:09Good man.
0:14:09 > 0:14:12He's hoping to have the edge over his rivals by modernising
0:14:12 > 0:14:15the dish with a malt vinegar gel.
0:14:17 > 0:14:18How are we doing, Andrew?
0:14:18 > 0:14:21Everything is coming together, yes.
0:14:21 > 0:14:24That malt vinegar gel, any chance I can have a wee try of that?
0:14:24 > 0:14:27Yeah, it's got a bit of a kick so... Be prepared? Be prepared.
0:14:27 > 0:14:29Yeah, it's got a bit of a kick to it.
0:14:30 > 0:14:32So, what have you got in there?
0:14:32 > 0:14:34You got the malt vinegar, some sugar...
0:14:34 > 0:14:36Little bit of sugar. And a little, tiny bit of water.
0:14:36 > 0:14:40So, it's a seasoning for the dish? Exactly.
0:14:40 > 0:14:43Thank you for that. I'll let you get on. Thank you.
0:14:45 > 0:14:48Adam is finishing the caper and crab sauce for his turbot.
0:14:48 > 0:14:51He is cooking it in a temperature-controlled water bath,
0:14:51 > 0:14:54a refined version of home-cooked boil-in-the-bag.
0:14:57 > 0:15:01But he's concerned about his test batch of pea fondants.
0:15:01 > 0:15:03That work? How you want it?
0:15:03 > 0:15:05It's just the oven, making sure...
0:15:07 > 0:15:10I felt that it needed a little bit longer,
0:15:10 > 0:15:12the flour to be cooked out a little bit more.
0:15:12 > 0:15:14I've never had a problem before,
0:15:14 > 0:15:17so fingers crossed it doesn't happen today.
0:15:18 > 0:15:21Phil has blitzed frozen chives with oil.
0:15:21 > 0:15:24And now needs to strain the puree through muslin to extract
0:15:24 > 0:15:26the chive oil.
0:15:26 > 0:15:29He's hoping this technique should intensify the flavour
0:15:29 > 0:15:32and elevate his prawn cocktail to banquet standards.
0:15:32 > 0:15:35It's all about this one point that Adam beat me from last year.
0:15:35 > 0:15:38So, I've got to get this fish course boxed,
0:15:38 > 0:15:40nailed, and make sure I beat Adam.
0:15:42 > 0:15:46Phil is also working on the warm elements of his dish.
0:15:47 > 0:15:49And braising lettuce.
0:15:49 > 0:15:51That looks lovely, man.
0:15:51 > 0:15:54Put a dash of Noilly Prat in there, light chicken stock in there. Yeah.
0:15:54 > 0:15:56And just in the open, literally about ten minutes.
0:15:56 > 0:16:00And making his version of a Marie Rose sauce using cooked tomatoes,
0:16:00 > 0:16:03which he'll mix with a hollandaise.
0:16:03 > 0:16:06So, you're going to fold this through a classic hollandaise?
0:16:06 > 0:16:07Exactly.
0:16:07 > 0:16:08But then I'm going to finish with
0:16:08 > 0:16:11the classical Marie Rose accompaniments, a bit of brandy,
0:16:11 > 0:16:13a bit of Worcester sauce, little bit of cayenne pepper...
0:16:13 > 0:16:15And are you going to serve this in a glass?
0:16:15 > 0:16:17No, this is on a plate.
0:16:17 > 0:16:19And no smoke and mirrors with the presentation,
0:16:19 > 0:16:20just showcasing the ingredients?
0:16:20 > 0:16:22Absolutely. I'm going to stick to my guns.
0:16:22 > 0:16:26What's the biggest risk of this dish for you, Phil?
0:16:26 > 0:16:27Hot prawn cocktail.
0:16:27 > 0:16:30Spinning it on its head, yeah, the whole dish is a risk.
0:16:30 > 0:16:33Well, I can't wait to try it. Thank you.
0:16:34 > 0:16:37Andrew is the first to serve his fish course.
0:16:37 > 0:16:40He has to cook the plaice and risotto perfectly
0:16:40 > 0:16:41at the very last minute.
0:16:43 > 0:16:47You look like a chef in control. Uh, not really on the inside.
0:16:47 > 0:16:49Cos if it's overcooked,
0:16:49 > 0:16:51we've got mashed potatoes with cockles in it,
0:16:51 > 0:16:55and if it's undercooked, you've got raw potatoes with cockles in it.
0:16:56 > 0:16:58I don't fancy the latter of the options.
0:16:59 > 0:17:04The potato risotto with cockles and laverbread is first onto the plate.
0:17:04 > 0:17:07With a garnish of fennel pollen and dried laverbread.
0:17:11 > 0:17:14Next is the pan-fried plaice...
0:17:14 > 0:17:16fennel salad....
0:17:16 > 0:17:19and his malt vinegar gel.
0:17:19 > 0:17:23Andrew finishes with fennel cress and rapeseed oil.
0:17:28 > 0:17:29What do we think, gentlemen?
0:17:29 > 0:17:31I like the look of that, looks tasty.
0:17:31 > 0:17:33Definitely smells appetising,
0:17:33 > 0:17:36I think we should taste this as soon as possible.
0:17:36 > 0:17:37Yes.
0:17:42 > 0:17:46"In Penclawdd, South Wales, during the Industrial Revolution..."
0:17:46 > 0:17:50"Women whose husbands were unfit for work in the coal mines,
0:17:50 > 0:17:52"turned to cockle gathering as a lifeline."
0:17:52 > 0:17:55"They are some of Britain's unsung heroes."
0:17:55 > 0:17:56That's a lovely story.
0:17:56 > 0:17:58Thank you.
0:17:58 > 0:18:01Potato and cockle risotto. Yeah.
0:18:01 > 0:18:03I think I've achieved a texture I want,
0:18:03 > 0:18:07it's come together better than all my practices, to be honest, Michael.
0:18:08 > 0:18:10The flavour's good, but for me,
0:18:10 > 0:18:12the potato is still a little bit raw.
0:18:12 > 0:18:14I'd have liked more flavour of that cockle in there.
0:18:14 > 0:18:16Yeah, likewise.
0:18:16 > 0:18:18Cockles are a delicate flavour,
0:18:18 > 0:18:20I'm not expecting you to eat it and go,
0:18:20 > 0:18:23"I've just been smacked in the face by a cockle."
0:18:23 > 0:18:25Well, the ladies might not appreciate...
0:18:25 > 0:18:26You might get a slap back.
0:18:26 > 0:18:29How do you think the cooking of the fish is?
0:18:29 > 0:18:31I'm very happy with the cooking of the fish.
0:18:31 > 0:18:33- I think it's cooked lovely,
0:18:33 > 0:18:36caramelisation is lovely on the top.
0:18:36 > 0:18:38Malt vinegar, has that paid off?
0:18:38 > 0:18:42I could not do this dish without malt vinegar, it's what cockles
0:18:42 > 0:18:45in South Wales are about.
0:18:45 > 0:18:48It's worked that malt vinegar, it tastes like
0:18:48 > 0:18:51fish and chips almost, like you get down the pier.
0:18:51 > 0:18:54Shaved fennel. It's just to lighten the whole thing up.
0:18:57 > 0:18:58The laverbread in the risotto
0:18:58 > 0:19:00and the little crispy bits of laverbread.
0:19:00 > 0:19:02I think it works. I really do. Yeah.
0:19:02 > 0:19:06I think the story and the dish does really work,
0:19:06 > 0:19:08I could see it at the banquet.
0:19:16 > 0:19:19Are you all right, guys? Andrew, how did you get on?
0:19:19 > 0:19:21I was happy with it, guys,
0:19:21 > 0:19:24but I was happy with my cauliflower dish and he scored me a six, so...
0:19:27 > 0:19:31Adam is next to plate his fish dish, a contemporary take on
0:19:31 > 0:19:34boil-in-the-bag, with the king of the sea, turbot.
0:19:35 > 0:19:38The unusual pea fondant is first on the plate.
0:19:38 > 0:19:40It's the one thing of the dish
0:19:40 > 0:19:43that I've practised and practised and practised.
0:19:43 > 0:19:45And I'm concerned about it.
0:19:47 > 0:19:50The boil-in-the-bag turbot is served on the side,
0:19:50 > 0:19:52to be opened at the table.
0:19:53 > 0:19:55How's Captain Banister doing?
0:19:55 > 0:20:00He's a bit stressed. He's sinking or swimming? I'm swimming.
0:20:00 > 0:20:03Worse things happen at sea, chef, right?
0:20:03 > 0:20:06Crab meat and salty fingers are next on the plate.
0:20:06 > 0:20:12Garnished with the herb, seablite...and then crab sauce.
0:20:12 > 0:20:15The completed dish is then packed in a box.
0:20:17 > 0:20:24Ah... So, finally we get to see the elusive Captain Bannister.
0:20:24 > 0:20:26I think there's a striking resemblance there, is there?
0:20:26 > 0:20:28Open it up and then take your food out.
0:20:28 > 0:20:30Thank you very much.
0:20:30 > 0:20:33Get stuck in and we'll get stuck into ours.
0:20:37 > 0:20:39So each guest would have one of these each
0:20:39 > 0:20:41and they would do it themselves?
0:20:41 > 0:20:44This would be quite fun to do the banquet. Yeah.
0:20:46 > 0:20:49I'm eager to try your pea fondant.
0:20:57 > 0:21:01I don't like it. No. I've just got a mouth of flour. Yeah.
0:21:02 > 0:21:05Has it turned out just as you had hoped?
0:21:05 > 0:21:08I don't think the flour is cooked out as much as it normally does,
0:21:08 > 0:21:10and I can't understand why.
0:21:11 > 0:21:14We go onto the fish itself, the turbot from the bag.
0:21:14 > 0:21:17I think it's nice and moist. I like the texture that you get from it.
0:21:17 > 0:21:19Water bathing it does bring
0:21:19 > 0:21:22a bit of meaty texture to it.
0:21:22 > 0:21:26Great acidity to it, he's got the nice capers in there.
0:21:26 > 0:21:28The amount of capers in the dish...
0:21:28 > 0:21:31There are quite a few capers, maybe I would lose some.
0:21:31 > 0:21:33The crab and the sea herbs?
0:21:33 > 0:21:37Yeah, it just brings a freshness to the dish. The crab is nice,
0:21:37 > 0:21:41scoring the dish is really hard because without
0:21:41 > 0:21:44the pea fondant I think I'd probably score it an eight or a nine,
0:21:44 > 0:21:47but the pea fondant is nearly inedible.
0:21:49 > 0:21:51Score it out of ten for me, Adam.
0:21:51 > 0:21:54Because I'm not happy with my pea fondant,
0:21:54 > 0:21:57I am probably going to go... a seven?
0:22:08 > 0:22:10How was that, man?
0:22:10 > 0:22:12I feel a little bit deflated, you know,
0:22:12 > 0:22:16I was happy with everything on the dish apart from the pea fondant.
0:22:16 > 0:22:18It's done now, isn't it? I've got to forget about it.
0:22:20 > 0:22:26Phil is last to serve his warm prawn cocktail with langoustine.
0:22:26 > 0:22:30How are they looking? Yeah, looking good. Happy with them.
0:22:30 > 0:22:32First on the plate is braised baby gem lettuce.
0:22:33 > 0:22:35Followed by the langoustine...
0:22:35 > 0:22:36and diced tomato.
0:22:39 > 0:22:41So, this is the warm cocktail sauce.
0:22:43 > 0:22:45Fresh baby gem lettuce is next.
0:22:45 > 0:22:47Give it a little bit of freshness.
0:22:47 > 0:22:49Fennel pollen.
0:22:49 > 0:22:53Phil is keeping his presentation simple, to let the food shine.
0:22:54 > 0:22:59Chive oil, sourdough wafers and cayenne pepper garnish the dish.
0:23:00 > 0:23:03The '70s Called, They Want Their Cocktail Back.
0:23:03 > 0:23:06How has that gone for you? Relieved to get that one out the way.
0:23:06 > 0:23:10What do we think, guys? I am really looking forward to trying it.
0:23:10 > 0:23:12It looks really good, actually. I agree. Shall we go through?
0:23:12 > 0:23:14Yes, let's, please.
0:23:19 > 0:23:23It's got everything there that I would expect on a prawn cocktail.
0:23:23 > 0:23:26How's the cooking of the langoustine for you?
0:23:26 > 0:23:29Perfect, soft, succulent, still beautifully tender.
0:23:29 > 0:23:32It's got a meaty texture to it. Yeah, they're cooked lovely.
0:23:32 > 0:23:35Yeah, nice little heat from the cayenne pepper as well.
0:23:35 > 0:23:38You're looking for a warm temperature, not hot, not cold?
0:23:38 > 0:23:40Absolutely, for me this is the perfect temperature.
0:23:40 > 0:23:43Yeah, I like the sauce, I think he served it at the right temperature,
0:23:43 > 0:23:45which I was a bit unsure of.
0:23:46 > 0:23:49Are you pleased with how the roast lettuce has come out? Yeah.
0:23:49 > 0:23:52You get this wonderful caramelised flavour.
0:23:52 > 0:23:53The braised lettuce,
0:23:53 > 0:23:56it hasn't really got a lot of texture to it.
0:23:56 > 0:23:57Portion size?
0:23:57 > 0:24:00The langoustine is going to be quite rich,
0:24:00 > 0:24:03so you wouldn't want three of them, I think...
0:24:03 > 0:24:06I think my brain is saying, I'd want three langoustines,
0:24:06 > 0:24:09but that's just because they were good.
0:24:09 > 0:24:12Is there enough visual impact in that dish? For a banquet?
0:24:12 > 0:24:14Yeah, I think the dish speaks for itself.
0:24:14 > 0:24:18They'll understand what the message I'm trying to get across is.
0:24:20 > 0:24:25The title of the dish is quite cheesy and I think if you
0:24:25 > 0:24:27are going to call it something like that,
0:24:27 > 0:24:29you need to try and carry it on.
0:24:37 > 0:24:40Enjoy that? You know, stressful...
0:24:40 > 0:24:43Obviously, they don't give anything away, so...
0:24:43 > 0:24:46It was a nice dish. I liked it, yeah, it put a smile on my face.
0:24:48 > 0:24:50You know, I wasn't happy with the pea fondant but I'll be
0:24:50 > 0:24:52disappointed if I get a really, really bad score.
0:24:52 > 0:24:56I was happy with my dish, hopefully it will get me back that
0:24:56 > 0:25:00extra one or two points that I need to try and catch you guys up.
0:25:11 > 0:25:15Chefs, good evening. Tough day? Yeah. Yeah.
0:25:15 > 0:25:16Draining. Definitely.
0:25:18 > 0:25:21Adam, I'm going to start with you. For your dish...
0:25:21 > 0:25:24Captain Bannister's Boil-In-The-Bag.
0:25:24 > 0:25:29This was fun presentation, it was a great celebration of
0:25:29 > 0:25:33contemporary cooking techniques evolved during the Queen's reign.
0:25:33 > 0:25:37Apart from maybe slightly too many capers, the turbot,
0:25:37 > 0:25:39all the garnishes, the delicious sauce -
0:25:39 > 0:25:41I thought it was all wonderful.
0:25:41 > 0:25:44However, a little message for Captain Banister,
0:25:44 > 0:25:47the pea fondant needs to go overboard.
0:25:48 > 0:25:51It wasn't correct in any way whatsoever.
0:25:51 > 0:25:55The only flavour I could get was uncooked flour. Yeah.
0:25:55 > 0:25:56Not pleasant. No.
0:25:58 > 0:26:00Phil... Your dish...
0:26:00 > 0:26:03The '70s Called, They Want Their Cocktail Back.
0:26:03 > 0:26:06All the flavours were there, there was innovation there
0:26:06 > 0:26:09and the langoustines were cooked to perfection.
0:26:09 > 0:26:12I could have had another three of those quite happily.
0:26:12 > 0:26:16The sauce was excessive,
0:26:16 > 0:26:19probably because there weren't enough langoustines on the plate.
0:26:19 > 0:26:22For a banquet, there needs to be creativity and there needs to be
0:26:22 > 0:26:25input in the visual presentation.
0:26:25 > 0:26:27And I just think you are missing a trick here.
0:26:30 > 0:26:33Andrew, and your Ladies Of Penclawdd.
0:26:33 > 0:26:37I thought the scroll told the story, but I still think there's
0:26:37 > 0:26:41a great opportunity to be creative in the visual impact as well.
0:26:41 > 0:26:45And for a banquet, you really need to utilise that. OK, Michael.
0:26:47 > 0:26:51However, I think it fits the brief perfectly.
0:26:51 > 0:26:54The cooking of the plaice was spot-on.
0:26:54 > 0:26:58And the vinegar gel, I thought it was good innovation.
0:26:58 > 0:27:00And I really enjoyed that. Thank you.
0:27:02 > 0:27:04So, on to the scores.
0:27:04 > 0:27:06Adam...
0:27:06 > 0:27:09for your dish, I'm scoring you...
0:27:10 > 0:27:11..seven points.
0:27:13 > 0:27:14The pea fondant...
0:27:14 > 0:27:18If that hadn't been on the plate, you would've scored higher.
0:27:18 > 0:27:21Phil...I'm going to score you...
0:27:24 > 0:27:25..seven points.
0:27:28 > 0:27:31Andrew...I'm scoring you...
0:27:34 > 0:27:38..eight points. So, well done. Thank you, Michael.
0:27:38 > 0:27:41Gentleman, I am really looking forward to the main course
0:27:41 > 0:27:44tomorrow, I'll see you then. ALL: Thank you.
0:27:46 > 0:27:48HE EXHALES
0:27:48 > 0:27:51Well done, chief. Thanks, guys. Well done.
0:27:51 > 0:27:54With two courses down, Andrew has closed the gap
0:27:54 > 0:27:58and is level with Phil, but Adam's still one point ahead.
0:27:59 > 0:28:04Happy? Relieved, I think is the word. I feel slightly frustrated
0:28:04 > 0:28:07with the score, it would have been nice to have had another point
0:28:07 > 0:28:09going into the main course.
0:28:09 > 0:28:11Obviously, I knew I was taking a risk by not using props
0:28:11 > 0:28:13and everything this year
0:28:13 > 0:28:15and I think that's going to come back and be my downfall,
0:28:15 > 0:28:18by the sounds of it. My confidence is ebbing slightly,
0:28:18 > 0:28:22'I've got to think of some visual impact to please Michael
0:28:22 > 0:28:24'and get that better score.'
0:28:24 > 0:28:26I'm happy with my score, it's put me a bit more on line
0:28:26 > 0:28:28with you two. So, I'm happy.
0:28:28 > 0:28:32I'm feeling a lot more confident, so I'm just going to keep going,
0:28:32 > 0:28:36do the best food I can and hopefully try and get into the lead tomorrow.
0:29:02 > 0:29:05GLITTER BALL CHIRPS A "YOOHOO"
0:29:05 > 0:29:07# Oh, it don't mean a thing