0:00:03 > 0:00:06This year on Great British Menu...
0:00:06 > 0:00:09I'm really feeling the pressure. Aargh!
0:00:09 > 0:00:10I think it's too close to call.
0:00:10 > 0:00:13..the country's best chefs
0:00:13 > 0:00:16are competing to showcase contemporary British cuisine.
0:00:16 > 0:00:19You look like you're praying. I am.
0:00:19 > 0:00:24In the year of the Queen's 90th birthday, the chefs are celebrating
0:00:24 > 0:00:27the everyday Great Britons she's honoured
0:00:27 > 0:00:30for their extraordinary achievements.
0:00:30 > 0:00:33It's the most amazing thing you could ever receive.
0:00:33 > 0:00:36The prize - to cook at the ultimate banquet,
0:00:36 > 0:00:39held at the historic Palace of Westminster.
0:00:42 > 0:00:46Here, the chefs must showcase the coming of age of British cuisine.
0:00:46 > 0:00:48Everyone's going for top of the leaderboard.
0:00:48 > 0:00:49I want to be the one that's there.
0:00:49 > 0:00:52You think you're on track, then all of a sudden, something's missing.
0:00:52 > 0:00:54That's the magic, right there in the pan.
0:00:55 > 0:00:57That was a stunning dish.
0:01:09 > 0:01:12This year, our chefs have travelled the country
0:01:12 > 0:01:15to meet everyday Great Britons recognised for their remarkable work
0:01:15 > 0:01:19and dedicated commitment to their communities.
0:01:19 > 0:01:23Our charity supports young cancer patients in the whole of Scotland.
0:01:23 > 0:01:26Since the coronation, more than 60 years ago,
0:01:26 > 0:01:29thousands of people have been honoured by the Queen.
0:01:30 > 0:01:34This is the Queen's Gallantry Medal. That makes it super-special.
0:01:34 > 0:01:37This is the MBE... Wow! ..which Prince Charles gave me.
0:01:37 > 0:01:39What an honour. It was an honour.
0:01:39 > 0:01:43Inspired by these Great Britons, the chefs must demonstrate
0:01:43 > 0:01:47the transformation of British cuisine during the Queen's reign...
0:01:47 > 0:01:49It looks fantastic!
0:01:49 > 0:01:54..to produce a lasting legacy for this new Elizabethan age.
0:01:54 > 0:01:57Wow! That is really good. I'll be definitely having this again.
0:01:57 > 0:01:59Thank you very much.
0:02:01 > 0:02:04This week, competing to be crowned Central Region champion
0:02:04 > 0:02:07are three hopeful newcomers...
0:02:07 > 0:02:11Daniel Smith, a focused and competitive chef.
0:02:11 > 0:02:14My cooking style is classical, uncomplicated,
0:02:14 > 0:02:16not to be underestimated, just like me.
0:02:16 > 0:02:20Andrew Scott, whose food is about flavour and finesse.
0:02:20 > 0:02:23I've trained in Michelin-star kitchens all my life.
0:02:23 > 0:02:25I'm here to win.
0:02:25 > 0:02:29And Danny Gill, protege of GBM veteran Daniel Clifford
0:02:29 > 0:02:32and a daring and innovative chef.
0:02:32 > 0:02:34I've got some interesting pieces of kit.
0:02:34 > 0:02:37I'm hoping to do something nobody's seen before on Great British Menu
0:02:37 > 0:02:39to hopefully get me through to the banquet.
0:02:40 > 0:02:43Judging the newcomers this week is one of Britain's
0:02:43 > 0:02:49most outstanding chefs, honoured by the Queen with an MBE.
0:02:49 > 0:02:52Who do you think the veteran judge will be? I'd like to be judged by someone at the top of their game.
0:02:52 > 0:02:54A Michelin-starred chef'd be good.
0:02:54 > 0:02:57A veteran of the competition for the fifth time.
0:02:57 > 0:03:00I want someone who's going to put the fear of God into us, so...
0:03:00 > 0:03:02Don't worry about that! I think we've got that!
0:03:02 > 0:03:04Michelin-starred...
0:03:07 > 0:03:09..Angela Hartnett.
0:03:09 > 0:03:12Morning, chefs. Good morning. How are you feeling?
0:03:12 > 0:03:14Er, now I've seen you...
0:03:14 > 0:03:16Good. Good for seeing you.
0:03:16 > 0:03:17You all think I'm an easy target.
0:03:17 > 0:03:20I certainly don't think you're an easy target. You're ex-Ramsay, so...
0:03:20 > 0:03:24looking forward to cooking for you. I'm much nicer than Gordon. Don't be silly!
0:03:24 > 0:03:26Andrew, level of nervousness, out of ten?
0:03:26 > 0:03:27Hmm, 11. 11?
0:03:27 > 0:03:30But it's controlled. What about you, Daniel? Are you quite competitive?
0:03:30 > 0:03:33100%, yeah. I wouldn't be here if I wasn't.
0:03:33 > 0:03:35I just want to get in the kitchen, get cooking. A lot to live up to,
0:03:35 > 0:03:39so good luck and give me some great-tasting food. Thank you.
0:03:43 > 0:03:44HE CHUCKLES
0:03:46 > 0:03:50First up, Andrew Scott with some classic ingredients.
0:03:50 > 0:03:53Chef. How are you feeling? Confident? Very confident, yes.
0:03:53 > 0:03:58Very confident. Love it! So, the inspiration behind your whole menu?
0:03:58 > 0:04:01Recognising all the work that the Queen's done for the country
0:04:01 > 0:04:04and, basically, all the awards she's given out to the people that have made Britain great.
0:04:04 > 0:04:08So, dish - what's it called? Living On The Breadline. Living On The Breadline?
0:04:08 > 0:04:11Yeah. It basically represents two guys called David and Robin
0:04:11 > 0:04:14that run a food bank in my region. OK. They collect ingredients,
0:04:14 > 0:04:17they distribute it to 60 different charities...
0:04:17 > 0:04:18Yeah. ..and those charities make meals
0:04:18 > 0:04:20for the homeless and the needy, basically.
0:04:20 > 0:04:22They've been given an MBE by the Queen.
0:04:22 > 0:04:25Just thought it'd be lovely to feature them. Pretty amazing!
0:04:25 > 0:04:27Describe the dish. What are you using this oxtail for?
0:04:27 > 0:04:30I'm going to braise the oxtail, reduce the stock, make it really,
0:04:30 > 0:04:31sort of, sticky and nice and tasty. Yeah.
0:04:31 > 0:04:34I'm going to salt-bake the celeriac. Yeah. Through that, I'm going
0:04:34 > 0:04:37to put some Granny Smith, just to cut through. What are you using the yeast for?
0:04:37 > 0:04:40The yeast is going to be a parsley dumpling. OK.
0:04:40 > 0:04:42And we're going to pour some celeriac soup around the edge.
0:04:42 > 0:04:46OK. So it's like a pimped soup, posh soup. Pimped soup, posh soup!
0:04:46 > 0:04:49I'm pimping it up! OK, and you reckon this is a winning banquet dish?
0:04:49 > 0:04:52Yeah. Cheap ingredients, and I'm trying to elevate them
0:04:52 > 0:04:55to a banquet dish. OK. Well, good luck. Thank you, Chef.
0:04:55 > 0:04:57Looking forward to tasting it.
0:04:57 > 0:05:00You know, I don't think there's anything overcomplicated there.
0:05:00 > 0:05:01Is it good enough for a banquet?
0:05:01 > 0:05:04Is it pushing the boundaries of gastronomic food?
0:05:04 > 0:05:06We will have to wait and see, really.
0:05:07 > 0:05:11Next is Daniel Smith with a box of Norfolk ingredients.
0:05:14 > 0:05:16Hi, Daniel. How are you? Pleased to meet you.
0:05:16 > 0:05:18So, Norfolk boy, born and bred, I believe? Yeah, 100%.
0:05:18 > 0:05:21So, what's the inspiration behind your whole menu?
0:05:21 > 0:05:24I've taken inspiration from how the judging panel rate
0:05:24 > 0:05:28and, I suppose, use the criteria for the honours list
0:05:28 > 0:05:30and give the awards out for the Queen.
0:05:30 > 0:05:32I've used that for the inspiration for my titles of each dish.
0:05:32 > 0:05:34So, what's the title of this dish?
0:05:34 > 0:05:36So, this one is Making A Difference. Right.
0:05:36 > 0:05:40Teresa Dent, who is the CEO of the Game Conservation Trust,
0:05:40 > 0:05:43she's been given a CBE for her fantastic work.
0:05:43 > 0:05:45You've got a beautiful partridge here.
0:05:45 > 0:05:47So, I'm going to take the breasts off. Yeah. I'm going to use
0:05:47 > 0:05:49the legs and the bones to make a consomme.
0:05:49 > 0:05:51What are you going to do with these lovely girolles?
0:05:51 > 0:05:54I've got some fantastic girolles. They've been picked by my forager.
0:05:54 > 0:05:56They're going to be sauteed very lightly in a little walnut oil.
0:05:56 > 0:06:01Stem ginger? It gives a little Asian influence in the apple puree.
0:06:01 > 0:06:03What's that? Pork crackling, that's going to be,
0:06:03 > 0:06:04so that's dehydrated pork.
0:06:04 > 0:06:07So there's going to be some textures in here. It's not overcomplicated.
0:06:07 > 0:06:10I can cook it for 60, 100 people, no worries.
0:06:10 > 0:06:12You're feeling confident and you're ready for it? 100%, yeah.
0:06:12 > 0:06:14Do you think you'll beat him? We'll see.
0:06:14 > 0:06:17That's not very confident, "We'll see." Are you going to beat Daniel?
0:06:17 > 0:06:19Yeah. You are? Ooh! We'll see!
0:06:21 > 0:06:24Daniel's got a few little twists. You know, he's got the stem ginger.
0:06:24 > 0:06:27He seems like he's got this dehydrated pork crackling.
0:06:27 > 0:06:28So I think he's elevating the dish.
0:06:28 > 0:06:30Let's see what he comes out with.
0:06:30 > 0:06:35Finally, Danny Gill with a box bursting with produce.
0:06:36 > 0:06:39Morning, Danny. You all right? Yeah, very well, thank you.
0:06:39 > 0:06:41How are you feeling today? Really excited to be here.
0:06:41 > 0:06:44Title of the dish is called Celebration Of The Coronation. Yeah.
0:06:44 > 0:06:47Coronation chicken was actually created by a florist and a chef.
0:06:47 > 0:06:49The florist was the first florist
0:06:49 > 0:06:52who actually started using food with florist designs. OK.
0:06:52 > 0:06:56So it is the flavours of coronation chicken but I'm putting a bit
0:06:56 > 0:06:59of a twist on it as well. The chicken is going to be brined,
0:06:59 > 0:07:02then confited down. I'm serving it with hand-dived scallops.
0:07:02 > 0:07:05Some of them are going to be served raw, in a tartare, some of them are
0:07:05 > 0:07:08going to be roasted. Right. I've got some mangoes. I'm going to be
0:07:08 > 0:07:11taking thin slices of these and making, like, an open ravioli. OK.
0:07:11 > 0:07:12So we'll cut discs, make a little filling
0:07:12 > 0:07:14with the coronation chicken and the scallops.
0:07:14 > 0:07:17Got some lovely edible flowers on there as well.
0:07:17 > 0:07:22Lots going on, then. Yeah, there's a lot going on but I want to push myself to the limit.
0:07:22 > 0:07:24OK. Do you think he's got too much going on?
0:07:24 > 0:07:26I don't know. I mean, I think it looks great. I'm really intrigued.
0:07:26 > 0:07:29It's a bit of a balancing act with all those spices and flavours.
0:07:29 > 0:07:33I've practised it a lot so hopefully I can pull it off.
0:07:33 > 0:07:36Good luck, yeah? Sounds great. Thank you very much, yeah.
0:07:36 > 0:07:38Danny's Celebration Of The Coronation...
0:07:38 > 0:07:41Chicken and mango do go together. Scallops is the new twist to it.
0:07:41 > 0:07:45It's obviously complicated. He's up for the challenge and, you know, he really wants to win.
0:07:47 > 0:07:48As the chefs get to work,
0:07:48 > 0:07:53their thoughts are on impressing Angela with their take on the brief.
0:07:53 > 0:07:56Now we're here, lads, have you got a good feeling about how you've gone about the brief?
0:07:56 > 0:07:59We've got to cook great food for these honorary people.
0:07:59 > 0:08:01We've got to smash it. We all need to get off to a good start.
0:08:01 > 0:08:05Let's just hope Angela likes what we're doing. She's got super-high expectations.
0:08:05 > 0:08:08She's going to be sending someone home on Thursday.
0:08:08 > 0:08:11She's not going to be a pussycat...
0:08:11 > 0:08:12is she? Approach with caution!
0:08:15 > 0:08:18Daniel is butchering his Norfolk partridge. He'll poach the breast
0:08:18 > 0:08:22in the water bath and use the bones to make a consomme
0:08:22 > 0:08:27for his Making A Difference dish, which celebrates British game.
0:08:27 > 0:08:30My concerns here are just getting that flavour packed into this consomme,
0:08:30 > 0:08:33which I've been doing on my practice runs. I can't hide from what
0:08:33 > 0:08:36I'm doing here. I'm doing some simple things, but I think my
0:08:36 > 0:08:40ingredients all honour people we're cooking for on this competition.
0:08:44 > 0:08:46Food runs in Daniel Smith's family.
0:08:46 > 0:08:48Hi, Dan. Hello, Mum. You all right?
0:08:48 > 0:08:51Mum Sara has been running a tearoom
0:08:51 > 0:08:54on the Great Yarmouth seafront for 18 years.
0:08:54 > 0:08:57Mum and Dan don't always see eye to eye in the kitchen, do we?
0:08:57 > 0:08:59No. Maybe not.
0:08:59 > 0:09:04But Daniel still wants her input on his partridge consomme for the competition.
0:09:04 > 0:09:06Will I just drink it? Just drink it like tea.
0:09:09 > 0:09:11Oh, it's delicious!
0:09:11 > 0:09:12Absolutely gorgeous.
0:09:12 > 0:09:14Dan has always been magical
0:09:14 > 0:09:16at getting flavours to come out of food.
0:09:16 > 0:09:18Such a clever lad!
0:09:21 > 0:09:25After training in kitchens around the UK, Daniel returned to
0:09:25 > 0:09:30his Norfolk roots and is now chef proprietor of the Ingham Swan.
0:09:30 > 0:09:32One mackerel, one pigeon. Yes, Chef. Nice one.
0:09:32 > 0:09:36A passionate advocate of local produce, Daniel hopes
0:09:36 > 0:09:39his unfussy cooking will go down well in the competition.
0:09:39 > 0:09:42Thank you. On the pass now. Thank you.
0:09:42 > 0:09:44I'm going to be using modern techniques but I believe that
0:09:44 > 0:09:49simplicity is key and if I can cook that to perfection, what more do I need?
0:09:50 > 0:09:53He can count on the support of his young family -
0:09:53 > 0:09:55his children always enjoy Dad's cooking.
0:09:55 > 0:09:59So, Daddy's going to do this on the Great British Menu.
0:09:59 > 0:10:02That's nice. Right, we're on a winner, are we?
0:10:02 > 0:10:05I suppose I've been a big fish in a small pond, being in Norfolk,
0:10:05 > 0:10:08so it does concern me that I'm going to be the little fish.
0:10:08 > 0:10:10But the little fish may still win.
0:10:14 > 0:10:17Daniel's working on the vegetable accompaniments
0:10:17 > 0:10:18for his partridge dish,
0:10:18 > 0:10:21which is inspired by the Game Conservation Trust,
0:10:21 > 0:10:24including Norfolk-foraged girolle mushrooms
0:10:24 > 0:10:27and an unusual apple and ginger puree.
0:10:28 > 0:10:31Confident. Confident. That's...
0:10:31 > 0:10:33I'm happy the way things are going.
0:10:36 > 0:10:39All right, Daniel? Yeah, I'm getting there. Definitely getting there.
0:10:39 > 0:10:42I'm going to be cruising for a little while. OK. Why's that?
0:10:42 > 0:10:45I've got the consomme on. I've got a little apple puree there, as well.
0:10:45 > 0:10:47You want to come for a coffee? Is that what you're saying?
0:10:47 > 0:10:50Well, maybe. Have a little sit-down, a little sleep.
0:10:50 > 0:10:52And is that yours as well? That's the parsley crumb.
0:10:52 > 0:10:55It's just blitzed-up bread. It's just got the parsley in there.
0:10:55 > 0:10:58I'm going to saute that so it's nice and crunchy and crispy.
0:10:58 > 0:11:01I've got the pork crackling as well. That is that texture in there.
0:11:01 > 0:11:03All right. Good. Cool.
0:11:06 > 0:11:10Danny is working at double-quick speed as he prepares
0:11:10 > 0:11:13his reinvented coronation chicken starter,
0:11:13 > 0:11:16a challenging dish with many complex elements.
0:11:16 > 0:11:18I've got two purees. Yeah.
0:11:18 > 0:11:21I've got pickles, confited chicken, and I've got the scallops
0:11:21 > 0:11:23being served in a couple of different ways, as well, so...
0:11:23 > 0:11:26Are you concerned you've bitten off more than you can chew? Not at all.
0:11:27 > 0:11:31Instead of traditional apricot, Danny's using mango.
0:11:31 > 0:11:34A coronation-chicken-and-scallop filling
0:11:34 > 0:11:36will be served in slices of mango ravioli.
0:11:36 > 0:11:39These are flavours that work. As soon as you have the first
0:11:39 > 0:11:41mouthful of this dish, you'll know what you're eating.
0:11:41 > 0:11:44People who've been awarded these amazing honours by the Queen,
0:11:44 > 0:11:48they go above and beyond the call of duty, so I want to try and reflect that.
0:11:48 > 0:11:50How many mango raviolis are you making? BLEEP-loads!
0:11:50 > 0:11:52THEY CHUCKLE
0:11:56 > 0:11:59OK, Danny? Hello. Yeah? How you doing? I'm good.
0:11:59 > 0:12:03Is that your ravioli? Yeah, so basically, nice and thinly sliced.
0:12:03 > 0:12:05Bit closer to the time, a little bit of lime juice, a little bit of
0:12:05 > 0:12:08coriander chopped on there, and my filling's going to go in there.
0:12:08 > 0:12:11I hate coriander. You know that?
0:12:11 > 0:12:13I won't hold it against you, but I do. Really? Yeah, just generally.
0:12:13 > 0:12:17I might leave it off now, then. No, no, don't leave it off. Keep it on the dish.
0:12:17 > 0:12:20You must not like something, surely? No, to be honest with you, there's not a lot. Really? Wow!
0:12:20 > 0:12:23I don't like coming second! You don't like...
0:12:23 > 0:12:25SHE CHUCKLES
0:12:25 > 0:12:27I like that, Danny. Good luck. Thank you. See you later. Yeah.
0:12:30 > 0:12:33For three years, Danny Gill headed up the kitchen
0:12:33 > 0:12:36at Daniel Clifford's Midsummer House in Cambridge.
0:12:36 > 0:12:39Now, with his mentor's backing,
0:12:39 > 0:12:42Danny's about to set up his own venture.
0:12:42 > 0:12:46Restaurant down here? Yeah. About 20 covers in the front area here.
0:12:46 > 0:12:50Danny was keen to show it off to his dad Alan,
0:12:50 > 0:12:51who's been a great inspiration.
0:12:51 > 0:12:54So all the guests can see into the kitchen.
0:12:54 > 0:12:57Have to watch your language! Yeah, have to watch my language!
0:12:57 > 0:13:02Alan worked as a chef in the RAF and has cooked for the Queen and other royals.
0:13:02 > 0:13:05Danny grew up helping his dad in the kitchen.
0:13:05 > 0:13:08You had enthusiasm even when you were a kid... Yeah.
0:13:08 > 0:13:11..when you used to come in the kitchens on a Saturday morning, to peel carrots and veg.
0:13:11 > 0:13:14It was you that got you to where you are now,
0:13:14 > 0:13:19through your determination. This is your dream and you got your reward.
0:13:19 > 0:13:21With Danny waiting to get into his new kitchen...
0:13:21 > 0:13:23Hi, Chef, how's it going? Yeah, good.
0:13:23 > 0:13:27..mentor Daniel was keen to see how his competition menu was coming along.
0:13:27 > 0:13:29What's the key words that you've taken out of the brief this year?
0:13:29 > 0:13:32Taking things that are ordinary and making them extraordinary.
0:13:32 > 0:13:35I can't wait to see you on the telly! Cheers, Chef!
0:13:41 > 0:13:44Danny's still up against it to get the many elements
0:13:44 > 0:13:48of his reimagined coronation chicken finished on time.
0:13:49 > 0:13:53Every chef interprets simplicity differently. In my opinion, this dish is simple.
0:13:53 > 0:13:55Lots of different elements and techniques
0:13:55 > 0:13:58but on the plate, it will come across quite simple.
0:13:59 > 0:14:02He's working on his spiced coronation dressing...
0:14:04 > 0:14:06..and crispy curried shallot rings.
0:14:08 > 0:14:10Danny, are you going to slow down at any point?
0:14:10 > 0:14:13No. No? No. I'm racing, otherwise this dish ain't going to happen.
0:14:13 > 0:14:15You're like Superman, you are. One minute, you're over here...
0:14:15 > 0:14:17It's like you've got a brother in here!
0:14:22 > 0:14:25Andrew's making a celeriac soup for his starter,
0:14:25 > 0:14:28inspired by the founders of a charity food bank
0:14:28 > 0:14:31awarded MBEs for their work.
0:14:31 > 0:14:35Everything's going well, but it's really hot and it's intense.
0:14:35 > 0:14:40It will be served with oxtail, which is usually tenderised by slow-braising.
0:14:40 > 0:14:44But Andrew has to use a different technique as he has limited time...
0:14:44 > 0:14:46Daniel, you know how to do this?
0:14:46 > 0:14:48..and it's proving problematic.
0:14:48 > 0:14:50What's this? Pressure cooker? No idea, mate.
0:14:50 > 0:14:52Not used one like that.
0:14:52 > 0:14:55It's like Cub camp! DANIEL CHUCKLES
0:14:57 > 0:14:59Here we go! I hate these things!
0:15:00 > 0:15:03It's in the pressure cooker, so, er, yeah...
0:15:03 > 0:15:04I'm, er, praying.
0:15:06 > 0:15:10Andrew Scott formerly headed up a Michelin-star kitchen...
0:15:11 > 0:15:12Service!
0:15:12 > 0:15:16..and has a passion for reworking old recipes.
0:15:16 > 0:15:18At Restaurant 56 in Oxfordshire,
0:15:18 > 0:15:21he serves new versions of retro classics,
0:15:21 > 0:15:22with lashings of nostalgia.
0:15:22 > 0:15:27What we try and do here is look at things that you ate when you were a child.
0:15:27 > 0:15:30We do a Parma Violet marshmallow, we do a custard ice cream.
0:15:30 > 0:15:32Let people go away happy.
0:15:33 > 0:15:38Andrew's Brummie heritage boasts a family of good home cooks.
0:15:38 > 0:15:41Mum Dawn is one of them. She joined Andrew at his restaurant
0:15:41 > 0:15:45to remind him of a favourite Scott family dumpling recipe.
0:15:45 > 0:15:49It's been such a long time since we did any cooking.
0:15:49 > 0:15:54I'm usually washing up behind you, or vice versa. You weren't washing up behind me - that's for sure.
0:15:54 > 0:15:58This is a cookbook that was handed down by Nanny Dolly, wasn't it?
0:15:58 > 0:16:01Yep. The recipe I know and love is this one,
0:16:01 > 0:16:03but I can't serve these to the judges. Why?
0:16:03 > 0:16:06I need to elevate it to, sort of, restaurant standard.
0:16:06 > 0:16:09They might like my dumplings. They're a bit rough.
0:16:09 > 0:16:12They're a bit rough?! Not happy with that!
0:16:12 > 0:16:16Now it's up to mum Dawn to decide if the original family recipe
0:16:16 > 0:16:21or Andrew's new refined dumplings are best for the competition.
0:16:21 > 0:16:23I like the look of mine, Andrew. Yeah. Yours are...
0:16:23 > 0:16:25Yours are traditional.
0:16:27 > 0:16:32They're lovely. Nanny Dolly's always are. Mine are different.
0:16:32 > 0:16:34What do you think to that one?
0:16:34 > 0:16:38Mm, lovely. But I think you should make them a bit lighter.
0:16:38 > 0:16:39A bit lighter. OK, yeah.
0:16:39 > 0:16:43I just want to make her proud and do the best I can.
0:16:47 > 0:16:51In the kitchen, Andrew's using an old-fashioned culinary technique
0:16:51 > 0:16:53for his Living On The Breadline starter.
0:16:53 > 0:16:57What are you doing there, then, mate? I'm salt-baking the celeriac.
0:16:57 > 0:16:59It's a mixture of egg white and just normal salt.
0:16:59 > 0:17:04It's quite an ancient way of cooking but now it seems to be all the rage with everything.
0:17:04 > 0:17:08His simple approach, in keeping with the charity food bank theme,
0:17:08 > 0:17:10hasn't gone unnoticed by competitor Danny.
0:17:10 > 0:17:14The banquet is a once-in-a-lifetime thing for these people.
0:17:14 > 0:17:16Do you not think they want something a little bit luxurious?
0:17:16 > 0:17:20I think my dish, just being based on two guys running the food bank...
0:17:20 > 0:17:22I think it had to be from cheap ingredients
0:17:22 > 0:17:24and then elevated to a dish for the banquet.
0:17:24 > 0:17:27It won't make them feel like they're being cheated.
0:17:27 > 0:17:33Andrew's hoping his homely but refined cooking will impress veteran Angela as well.
0:17:34 > 0:17:37So, how are you, Andrew? Good. I'm just doing my parsley dumplings.
0:17:37 > 0:17:39Is there any suet or anything in it?
0:17:39 > 0:17:41Suet - that's quite a traditional way of doing a dumpling. Yeah.
0:17:41 > 0:17:44I took that out and just tried to make it a bit more light and airy.
0:17:44 > 0:17:47OK. Cos it's a banquet, I don't want it to be too heavy...
0:17:47 > 0:17:50Right. ..from the get-go. You're feeling everything's going to plan?
0:17:50 > 0:17:53I'm not arrogant but I've got to be confident so, yeah, I think it nails the brief.
0:17:53 > 0:17:54You'll have to tell me later.
0:17:56 > 0:18:00Also keeping his cool is Daniel. He's first to plate up his starter,
0:18:00 > 0:18:05using Norfolk produce and in honour of the Game Conservation Trust.
0:18:08 > 0:18:12He starts with apple and ginger puree, girolle mushrooms...
0:18:14 > 0:18:16And the breast? Are you carving it? I'm just going to cut it once.
0:18:17 > 0:18:20..and sliced partridge breast,
0:18:20 > 0:18:24topped with crispy shallot rings and apple matchsticks.
0:18:24 > 0:18:27You ready? Just about there.
0:18:28 > 0:18:33Daniel garnishes with watercress, parsley crumb and pork crackling.
0:18:35 > 0:18:39His partridge tea consomme is served in shotgun cartridges.
0:18:40 > 0:18:43The plate is presented in a medal box.
0:18:45 > 0:18:49This certainly, for me, signifies who we're giving it to,
0:18:49 > 0:18:51which is the honorary guests of the Queen.
0:18:51 > 0:18:54So, this you would present like this at the banquet?
0:18:54 > 0:18:57Yeah, 100% like that. OK, right. You hold that. Let's go.
0:19:04 > 0:19:07I love the presentation. Yeah. I definitely think it hits the brief.
0:19:07 > 0:19:09These little shotgun cartridges are cool.
0:19:09 > 0:19:11Just pour on the consomme.
0:19:13 > 0:19:15Nice flavour on the consomme.
0:19:15 > 0:19:18Do you think it's seasoned as you wanted it?
0:19:18 > 0:19:20As that sauce reduced, its natural salts
0:19:20 > 0:19:22add enough flavour to this dish.
0:19:22 > 0:19:25The partridge is cooked as you would want it to be?
0:19:25 > 0:19:27Yeah, definitely. It's very tender.
0:19:28 > 0:19:32I prefer a little bird roasted on the crown, rather than taken off
0:19:32 > 0:19:33and put through a water-bath.
0:19:33 > 0:19:36Mushrooms could do with a bit... Seasoning?
0:19:37 > 0:19:39And the mushrooms - there's enough walnut oil?
0:19:39 > 0:19:42Yeah, just a small amount of nuttiness in the mushrooms.
0:19:42 > 0:19:45I'd just like a little bit more sharpness from the apple. Yeah.
0:19:45 > 0:19:48And more of it. A bit more puree. More puree on the plate would help.
0:19:48 > 0:19:50I can't taste the parsley.
0:19:50 > 0:19:53What would you mark it out of ten? A good eight.
0:19:53 > 0:19:56For the first course, that, for me, has made me...chuffed.
0:19:57 > 0:20:00I'd probably give it a six. Six?
0:20:00 > 0:20:02I wouldn't want you as my veteran judge!
0:20:09 > 0:20:12How was that? Fine. Did she look like she enjoyed it?
0:20:12 > 0:20:16I'm not getting any signals to say she didn't. OK, that's good.
0:20:17 > 0:20:20Danny is next to plate his ambitious starter,
0:20:20 > 0:20:23a reinvention of coronation chicken.
0:20:23 > 0:20:25He's serving his dish on floral plates,
0:20:25 > 0:20:28designed to give a nod to the chef and florist
0:20:28 > 0:20:30who created the original dish.
0:20:30 > 0:20:34He starts with mango ravioli, stuffed with chicken, scallop -
0:20:34 > 0:20:36and featuring coriander.
0:20:36 > 0:20:39DANIEL: So, you still got that coriander on there, then, mate?
0:20:39 > 0:20:42That doesn't affect how I taste it. Stop winding him up!
0:20:42 > 0:20:45Next are the pickled jasmine raisins...
0:20:45 > 0:20:49Who made those, er, plates? I did. I designed them and took them to
0:20:49 > 0:20:53the florist who does all the flower arranging for the Queen.
0:20:53 > 0:20:55..followed by spiced mango puree.
0:20:55 > 0:20:57They're the same flowers the Queen had at her coronation.
0:20:57 > 0:21:02Are you going to let Angela take a plate home when we've finished? Depends how nice she is to me today!
0:21:03 > 0:21:05Pickled shallots are next.
0:21:05 > 0:21:09Confited chicken leg topped with coronation chicken dressing...
0:21:09 > 0:21:11and puffed wild rice.
0:21:13 > 0:21:16Seared scallops are sprinkled with crispy chicken skin...
0:21:18 > 0:21:22..edible flowers and curried shallot rings garnish.
0:21:22 > 0:21:26The final ingredient is raw scallop tartare.
0:21:33 > 0:21:37I think it looks amazing. You should have been a florist as well as a chef!
0:21:37 > 0:21:40Man of many talents! Let's see if you can cook, though.
0:21:46 > 0:21:48"So we open this banquet with a special dish -
0:21:48 > 0:21:50"Coronation chicken served with fish."
0:21:50 > 0:21:52Cool! I like it. A poet as well.
0:21:53 > 0:21:55On this shell, I've got the roasted scallop...
0:21:55 > 0:21:57Yep. ..with the little crispy chicken skin.
0:21:57 > 0:21:59I wanted a little bit of crunch on there.
0:21:59 > 0:22:03The scallop is just cooked. Just cooked, yeah.
0:22:03 > 0:22:06The mango ravioli... The mango's nice and fresh.
0:22:06 > 0:22:08And the ravioli's worked for you?
0:22:08 > 0:22:10I think the spice works well with the chicken.
0:22:11 > 0:22:14The chilli should be swapped for a bit more curry, and...
0:22:14 > 0:22:16Yeah, maybe. I think you're right. More of the coronation flavour.
0:22:16 > 0:22:20What about the tartare? I like the different textures.
0:22:20 > 0:22:22And you get all these little extras, as in the onion ring,
0:22:22 > 0:22:26you've got the raisins and then you've got the edible flowers.
0:22:26 > 0:22:28It's not merging as one dish. Yeah. I don't know if it was worth
0:22:28 > 0:22:31all the running around. I think he could have taken a few elements off.
0:22:31 > 0:22:34What would you score yourself? I would score this an eight.
0:22:34 > 0:22:38I wanted that wow factor and I really think this delivers it.
0:22:41 > 0:22:45Andrew is last to plate up his simple but refined starter,
0:22:45 > 0:22:49Living On The Breadline, that he hopes celebrates his Great Britons,
0:22:49 > 0:22:52the founders of a charity food bank.
0:22:52 > 0:22:55Thank God for that! Cooked? I think it's cooked, yeah.
0:22:56 > 0:23:01First on the plate is shredded salt-baked celeriac and Granny Smith apples.
0:23:01 > 0:23:04Hey, how'd it go? Complete poker-face.
0:23:04 > 0:23:08Were you happy with it? Yeah, I was really happy with it. I was really happy with it.
0:23:08 > 0:23:10You just don't know, do you?
0:23:10 > 0:23:12Andrew layers the oxtail onto the celeriac.
0:23:14 > 0:23:18He brushes dumplings with oxtail sauce and places on top.
0:23:20 > 0:23:25Celeriac crisps and micro parsley provide a garnish.
0:23:25 > 0:23:29The celeriac soup is served in tin cans on miniature shelves,
0:23:29 > 0:23:31representing the charity food bank.
0:23:35 > 0:23:37So there's my dish. That's Living On The Breadline.
0:23:37 > 0:23:40What do you think, Daniel? I think the plate looks lovely.
0:23:40 > 0:23:44What about you, Danny? I love the story. Presentation's great.
0:23:44 > 0:23:46Right, let's go and try it. Enjoy, boys.
0:23:52 > 0:23:56"For David and Robin, two charity workers awarded the MBE for devoting
0:23:56 > 0:23:58"their time to collecting leftover food for people in need."
0:23:58 > 0:24:01These guys must be very proud you've done this.
0:24:01 > 0:24:03Yeah, just representing all their hard work.
0:24:04 > 0:24:06Quite thick soup, I suppose. It is.
0:24:08 > 0:24:11I think it could be slightly thinner. It's quite hard balancing it.
0:24:12 > 0:24:15The salt-baked celeriac - that's turned out as you wanted it?
0:24:15 > 0:24:17Yeah, it's nice and crunchy.
0:24:17 > 0:24:19It doesn't scream out that it's been salt-baked. No.
0:24:19 > 0:24:22But nevertheless, the flavour of it is really, really lovely.
0:24:22 > 0:24:25The dumpling's quite heavy for me. It's a bit bready, I suppose, maybe.
0:24:25 > 0:24:28ANGELA: And the dumpling - light as you wanted it?
0:24:28 > 0:24:30Could be a little bit lighter.
0:24:31 > 0:24:34And is the oxtail braised enough for you, in that pressure cooker?
0:24:34 > 0:24:37The oxtail I'm quite happy with, actually, and that was the thing I was most worried with.
0:24:37 > 0:24:39I really like the oxtail.
0:24:39 > 0:24:41Lovely and moist. Do you think it needs the crisps?
0:24:41 > 0:24:45Now that that soup has gone on it, I'm assuming...
0:24:45 > 0:24:46They've gone a bit soggy. Yeah.
0:24:46 > 0:24:49Marks out of ten? I'd be happy with a seven.
0:25:00 > 0:25:02How did it go, Andrew? Good, I think.
0:25:02 > 0:25:06Did Angela give much away? No. No.
0:25:08 > 0:25:11Do you think you got a good score? Well, I'd give myself an eight.
0:25:11 > 0:25:12Yeah? Yeah.
0:25:12 > 0:25:16I'd be disappointed with anything less than an eight. This is...
0:25:16 > 0:25:18My palms are sweating! Yeah!
0:25:28 > 0:25:31OK, guys. How are you feeling? A little nervous.
0:25:31 > 0:25:33Well, it's the first course out of the way.
0:25:33 > 0:25:37So, Daniel, I'm going to start with your dish, Making A Difference.
0:25:37 > 0:25:41I thought the presentation in the medal box was really original
0:25:41 > 0:25:44and I thought the consomme was delicious.
0:25:44 > 0:25:48And, in fact, every component of your dish tasted good.
0:25:48 > 0:25:50However, Daniel...
0:25:51 > 0:25:54..I think you needed to put more of that apple puree on the plate.
0:25:54 > 0:25:57OK. The crispy pork - you should have added more on there,
0:25:57 > 0:25:59give a bit more texture to it.
0:25:59 > 0:26:05It didn't really kick and pack those flavours for a dish that's got to go on the Great British Banquet.
0:26:07 > 0:26:11Danny, with your Celebration Of Coronation...
0:26:12 > 0:26:15You were a man on a mission today, weren't you, running round?
0:26:15 > 0:26:18Great to see that energy, especially for the first course,
0:26:18 > 0:26:22and I thought your ravioli, just using the mango skin, was nice.
0:26:22 > 0:26:25And your presentation, without doubt, was brilliant.
0:26:26 > 0:26:29But the coronation chicken - I think it needed more spice.
0:26:30 > 0:26:33And I also think you could have actually had more coronation chicken.
0:26:33 > 0:26:38I don't think each little element came together as a whole dish.
0:26:38 > 0:26:41It felt like three, sort of, little canape dishes.
0:26:44 > 0:26:46Andrew and your Living On The Breadline...
0:26:47 > 0:26:49I like the story behind the dish.
0:26:49 > 0:26:52The oxtail had a lovely texture to it
0:26:52 > 0:26:54and it was really full of flavour.
0:26:54 > 0:26:57The apple and celeriac work very well together.
0:26:57 > 0:27:00Great, classic combination, but...
0:27:01 > 0:27:04..that dish was in a soup bowl - it needed to be a proper soup.
0:27:04 > 0:27:08You needed more of it, lighter, not quite so thick.
0:27:08 > 0:27:12You made a big deal about getting these parsley dumplings nice and light.
0:27:12 > 0:27:15They weren't as light as they could have been.
0:27:15 > 0:27:19With the celeriac crisps, as soon as you poured the soup over them,
0:27:19 > 0:27:20they weren't crisp any more.
0:27:20 > 0:27:23I felt that dish was a little bit safe.
0:27:26 > 0:27:28Now to the scores...
0:27:28 > 0:27:31Daniel, I'm going to start with you.
0:27:31 > 0:27:35And I'm going to give you a score of...
0:27:35 > 0:27:37seven out of ten.
0:27:39 > 0:27:41Andrew...
0:27:41 > 0:27:44I'm giving you a score of...
0:27:44 > 0:27:46six.
0:27:48 > 0:27:50Danny...
0:27:50 > 0:27:52I'm scoring you...
0:27:53 > 0:27:54..a seven.
0:27:57 > 0:28:00Chefs, you can all do a lot better than you did today.
0:28:00 > 0:28:05I expect brilliant-tasting, bold, delicious food from the next courses.
0:28:05 > 0:28:07Good luck. Thank you. Thank you.
0:28:10 > 0:28:12Well done, boys. That's not bad, eh?
0:28:12 > 0:28:16A little bit disappointed with the score. I'm quite competitive, so I always want to do better.
0:28:16 > 0:28:18I don't think that's that bad. They're average scores.
0:28:18 > 0:28:21All to play for. Yeah, yeah, yeah. All to play for.
0:28:21 > 0:28:24Angela liked it. She picked on things which I believe I can change.
0:28:24 > 0:28:26I'm really happy with that result.
0:28:26 > 0:28:29It's close. Yeah, really close.
0:28:29 > 0:28:33Yeah, I'm a point behind but I've got three more to go. I'm confident, still.
0:29:05 > 0:29:08If there is nothing new, then the Court of Appeal
0:29:08 > 0:29:10aren't going to change their decision.
0:29:12 > 0:29:14You have to question everything.