0:00:03 > 0:00:06This week on Great British Menu,
0:00:06 > 0:00:10three of central region's top chefs are putting their reputations
0:00:10 > 0:00:15on the line. Daniel Smith, a focused and competitive chef...
0:00:15 > 0:00:18My biggest gadget is this bad boy here.
0:00:18 > 0:00:22..Andrew Scott, whose food is about flavour and finesse....
0:00:22 > 0:00:25I've got to really run around like an idiot.
0:00:25 > 0:00:28..and daring and innovative Danny Gill.
0:00:28 > 0:00:30Deep breaths.
0:00:33 > 0:00:36In the year of the Queen's 90th birthday, the chefs are
0:00:36 > 0:00:40celebrating the everyday Great Britons honoured throughout
0:00:40 > 0:00:43her reign, and competing for the chance to cook for them
0:00:43 > 0:00:46at an historic banquet at the Palace of Westminster.
0:00:50 > 0:00:53One course in, and Daniel and Danny are out in front,
0:00:53 > 0:00:56both scoring seven for their starters,
0:00:56 > 0:00:59with Andrew just one point behind.
0:00:59 > 0:01:01You can all do a lot better than you did today.
0:01:04 > 0:01:06For today's fish course,
0:01:06 > 0:01:09the chefs are all desperate to better their scores.
0:01:09 > 0:01:11Is it going to smash my dish out of the park?
0:01:11 > 0:01:13I'm going to have to say yes to that.
0:01:13 > 0:01:17The pressure is on Andrew not to slip further behind.
0:01:17 > 0:01:20This is, like, the hardest dish I've ever done in my life.
0:01:20 > 0:01:24But Daniel and Danny are both determined to top the leaderboard.
0:01:24 > 0:01:27I'm getting there, I'm winning.
0:01:27 > 0:01:29I'm here to get a dish to the banquet.
0:01:29 > 0:01:30The competition is heating up.
0:01:32 > 0:01:33Come on, baby, come on, baby.
0:01:33 > 0:01:36She'll either love it or hate it, I suppose.
0:01:36 > 0:01:38The pressure in the kitchen is ridiculous.
0:01:50 > 0:01:54The chefs are competing to create dishes that are a fitting legacy
0:01:54 > 0:01:56to our modern Elizabethan age,
0:01:56 > 0:02:01and a celebration of the complete transformation of British cuisine
0:02:01 > 0:02:03during the Queen's historic reign.
0:02:05 > 0:02:09Judging these dishes for innovative and contemporary cooking
0:02:09 > 0:02:11is veteran Angela Hartnett.
0:02:11 > 0:02:15An MBE herself, she's expecting excellence.
0:02:15 > 0:02:17This is a banquet for Great Britons.
0:02:17 > 0:02:19They've got to cook some amazing food.
0:02:19 > 0:02:22I really want to be giving out tens for this fish course.
0:02:24 > 0:02:25Angela, she's a tough cookie.
0:02:25 > 0:02:28Yeah, I think all the scores we got for our starters,
0:02:28 > 0:02:30I think maybe she's looking for a little bit more from us.
0:02:30 > 0:02:32I'm going to push myself, try and get those scores
0:02:32 > 0:02:34that little bit higher. What about you, Daniel?
0:02:34 > 0:02:35Mine is super simple.
0:02:35 > 0:02:37I just have to deliver, I'm going to have to show off what I do.
0:02:37 > 0:02:41I have to make sure mine's not safe. I have to really go for it.
0:02:43 > 0:02:45First is Danny Gill.
0:02:45 > 0:02:49His starter showcased one too many ingredients and techniques
0:02:49 > 0:02:53for Angela, but, undeterred, he's risking another complex reinvention
0:02:53 > 0:02:55of a classic dish.
0:02:56 > 0:02:58I'm really confident about my fish course. There's an awful lot
0:02:58 > 0:03:00going on, so hopefully I can pull it all together.
0:03:03 > 0:03:05Hi, Danny, how are you? Hello, Chef.
0:03:05 > 0:03:06Are you all right? Very well, thank you.
0:03:06 > 0:03:09Good, good to see you. Wow, this looks lovely.
0:03:09 > 0:03:11Yep. So, what's the name of your dish?
0:03:11 > 0:03:12It's called Modern Tradition.
0:03:12 > 0:03:15Right. I've got fond memories of when I was younger,
0:03:15 > 0:03:18of smoked salmon, cucumber and cream cheese. Yeah.
0:03:18 > 0:03:21I wanted to do an interpretation that no-one's ever seen before.
0:03:21 > 0:03:24So, what's the components of your dish, what are your interpretations?
0:03:24 > 0:03:26I've got some beautiful oak-smoked salmon here.
0:03:26 > 0:03:29I'm going to be making a mousse out of this, and also making a crumb,
0:03:29 > 0:03:31which gives it a really nice texture.
0:03:31 > 0:03:32OK, and the whole fresh salmon?
0:03:32 > 0:03:36Yeah, I've got this beautiful, sustainable farmed salmon.
0:03:36 > 0:03:39I've got some lovely caviar, so just a little bit of luxury,
0:03:39 > 0:03:40with it being a banquet.
0:03:40 > 0:03:43And just nice... You've got some dill, cucumber, lemons, apple.
0:03:43 > 0:03:45All work well, really, with salmon, don't they?
0:03:45 > 0:03:49Exactly. There's a consomme with the cucumbers, some different pickles,
0:03:49 > 0:03:52which add sharpness to the dish, and then a lovely rich
0:03:52 > 0:03:55aerated cream cheese. I want a little bit of surprise,
0:03:55 > 0:03:58an element of fun and an element of adventure as you're eating it.
0:03:58 > 0:04:00I want to show lots of different variations and techniques
0:04:00 > 0:04:03that I've used to produce a fantastic dish.
0:04:03 > 0:04:05Just pack flavour in, and you'll be fine. Yeah.
0:04:06 > 0:04:09I like his twist, that it's a traditional English thing
0:04:09 > 0:04:10- cucumber and salmon -
0:04:10 > 0:04:13and now he's basically going to put his modern element on it.
0:04:13 > 0:04:16The only thing is, he needs to make sure it comes together as a dish and
0:04:16 > 0:04:18it's packed full of flavour.
0:04:19 > 0:04:21Next is Andrew Scott.
0:04:21 > 0:04:25Angela felt his classic starter was a bit safe, and it left him
0:04:25 > 0:04:27trailing the other chefs by a point,
0:04:27 > 0:04:31but he's confident his fish dish will help him catch up.
0:04:31 > 0:04:33You can't be deflated after the first score.
0:04:33 > 0:04:36We're all in the same kitchen, all cooking in the same environment,
0:04:36 > 0:04:39so the dish is strong, it nails the brief.
0:04:39 > 0:04:40Hopefully, I can win her over.
0:04:43 > 0:04:45Hi, Andrew, how are you?
0:04:45 > 0:04:47I'm good, thank you, Chef. Good to see you.
0:04:47 > 0:04:48And you. What's the dish?
0:04:48 > 0:04:50This looks all very exciting.
0:04:50 > 0:04:52It's Crabbing The Headlines.
0:04:52 > 0:04:56It's a coronation crab dish, based on the Queen's coronation
0:04:56 > 0:04:59being filmed. 27 million people watched it, out of
0:04:59 > 0:05:02a population of 36 million. Jeepers!
0:05:02 > 0:05:06So, the dish is a play on coronation chicken.
0:05:06 > 0:05:08Something similar to what Danny did.
0:05:08 > 0:05:10Apricots, no mango, which is a bit more traditional.
0:05:10 > 0:05:13OK. I've gone different with the crab.
0:05:13 > 0:05:14What are you doing with the crab?
0:05:14 > 0:05:18I'm going to be making a brown-crab biscuit and a brown-crab panna cotta.
0:05:18 > 0:05:20The white meat is going to be picked and dressed.
0:05:20 > 0:05:21What are you doing with the almonds?
0:05:21 > 0:05:24The almonds get roasted and then blitzed.
0:05:24 > 0:05:27It sort of makes a mayonnaise texture,
0:05:27 > 0:05:29but it means the almonds run through the whole dish.
0:05:29 > 0:05:30Wow, I've never seen that before.
0:05:30 > 0:05:32Stud it with apricots and the raisins,
0:05:32 > 0:05:35and the curry flavour as well. And, obviously, my lovely coriander.
0:05:35 > 0:05:36I've got your famous coriander.
0:05:36 > 0:05:38Don't worry, it doesn't mark against you.
0:05:38 > 0:05:40OK, are you feeling confident?
0:05:40 > 0:05:41Full of energy, ready to go again, so, yeah.
0:05:41 > 0:05:45One of my favourite ingredients, crab, so, good luck.
0:05:45 > 0:05:47I think it sounds really interesting.
0:05:47 > 0:05:50If he's smart, he'll leave the white crab meat to speak for itself,
0:05:50 > 0:05:51just enhance it with a bit of seasoning.
0:05:51 > 0:05:54You don't want to kill that flavour.
0:05:54 > 0:05:55Last is Daniel Smith.
0:05:55 > 0:05:59Like Danny, he scored a solid seven for his starter.
0:05:59 > 0:06:03Today, he's aiming to build on his score and pull away from his rival.
0:06:03 > 0:06:05Joint leader at the moment, but maybe not for long.
0:06:05 > 0:06:08I've done my preparation. Let's just hope I deliver.
0:06:12 > 0:06:13Are you OK, Daniel?
0:06:13 > 0:06:14I'm very well, thank you. Good.
0:06:14 > 0:06:16What's the name of your dish for your fish course?
0:06:16 > 0:06:20Above And Beyond. My inspiration has been driven by Caister Lifeboat.
0:06:20 > 0:06:22That's my home village. Oh, OK, nice.
0:06:22 > 0:06:25Their motto is, "Caister men never turn back."
0:06:25 > 0:06:30These guys have got a voluntary award from the Queen in 2012,
0:06:30 > 0:06:32and as you can imagine, they are lifeboatmen,
0:06:32 > 0:06:33and so they go above and beyond.
0:06:33 > 0:06:35What is going to be on Above And Beyond?
0:06:35 > 0:06:38Tell me about the dish. Well, I have some potato risotto...
0:06:38 > 0:06:40OK. Interesting. ..made from potato.
0:06:40 > 0:06:43OK, so the starch in the potatoes will hold it all together?
0:06:43 > 0:06:45Correct, yeah. OK. What are you doing with this lovely lobster?
0:06:45 > 0:06:47I'm going to just cook that very quickly.
0:06:47 > 0:06:49Yeah. I'm going to use the head to make a bisque.
0:06:49 > 0:06:52It's a really rich sauce, that will go around it as a sauce,
0:06:52 > 0:06:54to really enhance the flavour in the dish.
0:06:54 > 0:06:57What are you using with this samphire?
0:06:57 > 0:06:59The samphire, again, this is a luxury that I have
0:06:59 > 0:07:03within our region. I'm going to be also making a cheese custard.
0:07:03 > 0:07:06Right. And let's just finish with some really nice white crab meat.
0:07:06 > 0:07:07Right. That's been picked through.
0:07:07 > 0:07:12Again, Cromer crab, so in my eyes it's the best.
0:07:12 > 0:07:14He's doing crab. My crab's Cornish.
0:07:14 > 0:07:16Cornish crab, OK. Cornish crab, yeah. Battle of the crabs.
0:07:16 > 0:07:18All right. How are you feeling against these two?
0:07:18 > 0:07:21I've got to deliver. It's all there to be proven, isn't it?
0:07:21 > 0:07:24I'm looking forward to tasting some fantastic fish dishes.
0:07:25 > 0:07:28So, Daniel's Above And Beyond. Cheese custard,
0:07:28 > 0:07:31I'm interested to see how that's going to work in the whole dish.
0:07:31 > 0:07:34He just needs to make sure he doesn't overcook those potatoes,
0:07:34 > 0:07:36or he'll just end up with potato soup.
0:07:40 > 0:07:43The chefs start cooking, and it's not just Danny who's opted
0:07:43 > 0:07:47to use many different ingredients and techniques.
0:07:47 > 0:07:49You two look a little bit busier than you did for your starter.
0:07:49 > 0:07:52Have you got a bit more to do today?
0:07:52 > 0:07:57Yeah. Plenty. I've got to really run around like an idiot.
0:07:57 > 0:07:58I've got a little bit more to do,
0:07:58 > 0:08:01because it's integral I get this bisque reduced.
0:08:01 > 0:08:03How many bits have you got in this dish? 300?
0:08:03 > 0:08:06No, same as before, really.
0:08:07 > 0:08:11Some serious flavour going on in the kitchen today.
0:08:11 > 0:08:13I think everybody wants to get at least an eight.
0:08:13 > 0:08:15Danny is filleting his salmon,
0:08:15 > 0:08:17and using smoked salmon to make a mousse
0:08:17 > 0:08:21for his reinvention of a Great British classic combination,
0:08:21 > 0:08:24salmon with cucumber and cream cheese.
0:08:24 > 0:08:26I'm here to get a dish to the banquet, and I want to
0:08:26 > 0:08:28make sure I make a good account of myself.
0:08:28 > 0:08:31Danny executed his technical starter well,
0:08:31 > 0:08:34but Angela felt the many elements didn't come together
0:08:34 > 0:08:36as a complete course.
0:08:36 > 0:08:40Hoping to take the lead, he's risking another complex dish,
0:08:40 > 0:08:44including a tricky aerated cream cheese.
0:08:44 > 0:08:45Start saying prayers for me.
0:08:50 > 0:08:53It's essential that he creates lots of air bubbles,
0:08:53 > 0:08:56so it remains light and airy while it sets in the blast chiller.
0:08:56 > 0:09:00Come on, baby, come on, baby. It looks pretty interesting.
0:09:00 > 0:09:03So, basically, this is a vacuum pack, and it's taking all the air
0:09:03 > 0:09:06out of this container, so it's nice and light. Cool.
0:09:06 > 0:09:08Definitely crazy!
0:09:13 > 0:09:16Andrew is also pushing himself.
0:09:16 > 0:09:18After playing it too safe with his starter,
0:09:18 > 0:09:22he's hoping innovative touches will hit the brief today.
0:09:22 > 0:09:26He's making a curry and almond emulsion for his coronation crab.
0:09:26 > 0:09:28Angela said she'd never seen it before,
0:09:28 > 0:09:30so the oils will emulsify with the water
0:09:30 > 0:09:34and make a really nice smooth puree, or emulsion.
0:09:34 > 0:09:37But he's run into problems with his brown-crab biscuits.
0:09:39 > 0:09:44It's cooked too harsh in the oven, and I'm not happy with it.
0:09:44 > 0:09:46It's too thick, it's been blown around.
0:09:47 > 0:09:50As he's trailing behind Danny and Daniel,
0:09:50 > 0:09:53Andrew has no choice but to start the biscuits again.
0:09:53 > 0:09:55The pressure in the kitchen is ridiculous.
0:09:55 > 0:09:58I don't want any points docked for anything at all,
0:09:58 > 0:10:00so it needs to be perfect.
0:10:04 > 0:10:08For Daniel's crab and lobster dish, honouring his local lifeboat team,
0:10:08 > 0:10:12he's putting a twist on a classic risotto.
0:10:12 > 0:10:15How do you think Angela will take substituting potato
0:10:15 > 0:10:19for risotto rice, because she has Italian roots? Rice isn't British,
0:10:19 > 0:10:21so I'm representing my dish in my British way.
0:10:21 > 0:10:23She'll either love it or hate it, I suppose.
0:10:23 > 0:10:25For me, everyone I've ever cooked for and given it to them
0:10:25 > 0:10:26have loved it.
0:10:28 > 0:10:32Angela felt the flavours of Daniel's starter weren't strong enough.
0:10:32 > 0:10:37Today, he's hoping a powerful lobster bisque and cheese custard
0:10:37 > 0:10:40will complement his risotto and appeal to her taste buds.
0:10:41 > 0:10:42Is that your potato?
0:10:42 > 0:10:44Yeah. So it's all raw, or it's cooked?
0:10:44 > 0:10:47No, that's been blanched, just brought up to the boil
0:10:47 > 0:10:49and then refreshed, and obviously the starch will come out
0:10:49 > 0:10:51in the reduced stock. Right, OK.
0:10:51 > 0:10:53When that crab hits it, it really changes its texture.
0:10:53 > 0:10:55What do you do with those lemons?
0:10:55 > 0:10:57They're just now going to be blitzed with some stock syrup.
0:10:57 > 0:10:59Right. That will make a really nice puree.
0:10:59 > 0:11:01Rather than me just squeezing the lemon juice over the lobster,
0:11:01 > 0:11:03I'm using that as a little bit of sweetness,
0:11:03 > 0:11:06and then I've got my custard in here.
0:11:06 > 0:11:07Ah, so when I thought of a custard,
0:11:07 > 0:11:11I thought it would be like a little baked custard. No, no, no, no.
0:11:11 > 0:11:13It's a sauce. OK, good luck, looking forward to tasting this.
0:11:13 > 0:11:15Thank you.
0:11:15 > 0:11:18I imagined a little cooked custard, but instead it's like
0:11:18 > 0:11:22a cheese sauce, so that could overpower the flavour
0:11:22 > 0:11:23of the lobster.
0:11:24 > 0:11:28Andrew is making an apricot gel for his coronation dish,
0:11:28 > 0:11:31similar to one element of Danny's starter.
0:11:31 > 0:11:34Is it going to smash my dish out of the park?
0:11:34 > 0:11:37I'm going to have to say yes to that.
0:11:37 > 0:11:38That's fighting talk.
0:11:39 > 0:11:43His modern take on the classic dish must be banquet-worthy to honour
0:11:43 > 0:11:46the Queen's Great Britons.
0:11:46 > 0:11:48After Angela's comments about mine not being spicy enough,
0:11:48 > 0:11:50are you going to up your spices?
0:11:50 > 0:11:52Yeah, at the moment I haven't got any chilli in mine.
0:11:52 > 0:11:55The flavour will be a bit milder, I suppose, a bit more curry-esque.
0:11:55 > 0:11:56Yeah.
0:11:56 > 0:12:00Andrew wants his dish to be fit for those Britons honoured by the Queen,
0:12:00 > 0:12:02people like Kamal Hanif, OBE.
0:12:03 > 0:12:07Kamal's day job is executive head teacher of Waverley School
0:12:07 > 0:12:11in Birmingham, but he likes to moonlight as a school cook as well.
0:12:11 > 0:12:16Andrew, this is my tandoori mix, so yoghurt, chicken, a bit of salt,
0:12:16 > 0:12:18chilli flakes. More chilli.
0:12:18 > 0:12:20It smells lovely, don't it? I love it.
0:12:20 > 0:12:23Because of his love of food, twice a year
0:12:23 > 0:12:25Kamal cooks for the whole school.
0:12:25 > 0:12:28His speciality is the Kashmiri food of his family.
0:12:29 > 0:12:31Very good. You can taste the onions.
0:12:31 > 0:12:34A bit hot for me, but still good. Really nice.
0:12:34 > 0:12:37I've tried his dishes around two or three times,
0:12:37 > 0:12:40and it's been nice. It's worth the wait.
0:12:40 > 0:12:42I think it's cool, the fact that he actually makes it
0:12:42 > 0:12:43and he actually serves it to us, too.
0:12:43 > 0:12:46Other head teachers wouldn't do something like that. Yeah.
0:12:46 > 0:12:49Kamal's relationship with the school is long-standing.
0:12:49 > 0:12:52When I came to the school as head teacher in 2005,
0:12:52 > 0:12:54it was quite a surreal experience,
0:12:54 > 0:12:56because it was actually my old school,
0:12:56 > 0:12:59so most of the senior team were actually my ex-teachers.
0:12:59 > 0:13:02The school had faced difficulties for a number of years.
0:13:02 > 0:13:04Locally, it didn't have a very good reputation,
0:13:04 > 0:13:06and I felt really sad about that.
0:13:06 > 0:13:10Over the years, Kamal and his team have turned the school around.
0:13:10 > 0:13:13It's now classed as "outstanding" by Ofsted.
0:13:13 > 0:13:16Kamal's efforts were rewarded in 2012
0:13:16 > 0:13:19with an OBE for his services to education.
0:13:19 > 0:13:22It was a very, very special day, and for me,
0:13:22 > 0:13:25I think what was most special is seeing my parents so proud.
0:13:31 > 0:13:35My parents came over from Kashmir in the '50s, and for them to even think
0:13:35 > 0:13:39about being able to go to Buckingham Palace, but then to see their son
0:13:39 > 0:13:42achieve an award, was an absolutely amazing event.
0:13:42 > 0:13:45As one of the Queen's Great Britons, Andrew was keen to get
0:13:45 > 0:13:49Kamal's opinion on his spiced coronation sauce.
0:13:49 > 0:13:51What I'm trying to do is get the almonds running through
0:13:51 > 0:13:52the whole thing.
0:13:54 > 0:13:58Yeah, that's really nice. You can taste the slightly roasted almonds.
0:13:58 > 0:14:00Cool, well, a thumbs-up?
0:14:00 > 0:14:04I think we're special students to have our executive headmaster
0:14:04 > 0:14:06cooking for us and serving.
0:14:06 > 0:14:08We know our head teacher is one of the best people in the world.
0:14:14 > 0:14:18In the kitchen, Andrew's hoping his second batch of brown-crab biscuits
0:14:18 > 0:14:19is going to be perfect.
0:14:21 > 0:14:23How are they looking? About there.
0:14:28 > 0:14:32This is, like, the hardest dish I've ever done in my life.
0:14:32 > 0:14:34He's juggling lots of cooking techniques
0:14:34 > 0:14:38for his crab coronation dish. As his panna cotta sets,
0:14:38 > 0:14:41he picks the white crab meat, which will be dressed with his sauce.
0:14:43 > 0:14:44Hi, Andrew, how are you?
0:14:44 > 0:14:46All going to plan. I'm just up against it for time.
0:14:46 > 0:14:49Picking the crab down, fruit's steeped.
0:14:49 > 0:14:51What have you steeped it in?
0:14:51 > 0:14:54Ginger wine and apple juice. OK, right.
0:14:54 > 0:14:58Just to get a bit more of that ginger sort of curry flavour, Indian flavour in. Yeah.
0:14:58 > 0:15:01It's a cold dish, but I just need to get everything cooked, chilled.
0:15:01 > 0:15:03So are you feeling the pressure today more?
0:15:03 > 0:15:06Yeah, a lot more today. I want to beat these two guys.
0:15:06 > 0:15:08Good luck with it. Thank you, Chef.
0:15:09 > 0:15:13Daniel has lightly poached the lobster for his potato risotto.
0:15:13 > 0:15:15Cooked nicely?
0:15:15 > 0:15:16Yeah, I'm really happy with those.
0:15:16 > 0:15:20It's a simpler dish than his rivals', but he hopes attention
0:15:20 > 0:15:23to the brief and use of Norfolk ingredients will be enough
0:15:23 > 0:15:26to pull his score away from joint leader Danny.
0:15:26 > 0:15:29I'm getting there, I'm winning. I think this dish hits
0:15:29 > 0:15:31the brief totally, and I'm fully comfortable with that.
0:15:31 > 0:15:33Just because I'm not running around
0:15:33 > 0:15:35doesn't mean I'm not going to pack a punch.
0:15:40 > 0:15:44Danny is racing to finish the many elements of his Modern Tradition
0:15:44 > 0:15:46salmon and cucumber dish.
0:15:47 > 0:15:53Brioche discs are in the oven, and he's finishing his pickled cucumber
0:15:53 > 0:15:55and tricky cucumber consomme.
0:15:55 > 0:15:57LOUD BANGING Sssh.
0:16:00 > 0:16:04He's relying on some hi-tech equipment to win him the points.
0:16:04 > 0:16:07My biggest gadget is this bad boy here. Yeah.
0:16:07 > 0:16:11Whereas I know your big gadget is that washing machine over there.
0:16:11 > 0:16:14We've been asked to go above and beyond, so I've brought in
0:16:14 > 0:16:16some toys, and if they work for me, brilliant.
0:16:16 > 0:16:19If they don't, it's back to the drawing board.
0:16:20 > 0:16:23OK, Danny? Yeah, the cucumber's been blended,
0:16:23 > 0:16:26passed it off so that all that's left is the juice.
0:16:26 > 0:16:28It then goes into the evaporator,
0:16:28 > 0:16:31spins at about 4,500 rpm.
0:16:31 > 0:16:34While it's spinning, all the evaporation is then being
0:16:34 > 0:16:37taken out of the canister through here.
0:16:37 > 0:16:39And you keep that, or you get rid of that? No, this is what goes.
0:16:39 > 0:16:42Oh, right. What's inside is a really concentrated cucumber juice.
0:16:42 > 0:16:46So that's going to be full of flavour. I'm looking forward to tasting it.
0:16:47 > 0:16:51Andrew is first to plate up his coronation crab dish.
0:16:51 > 0:16:56Crab panna cotta sits on top of his problematic brown-crab biscuits.
0:16:56 > 0:16:58Biscuits are looking good, yeah.
0:16:58 > 0:17:00Big, big, big relief.
0:17:00 > 0:17:04Next is white crab meat, dressed with curry and almond emulsion,
0:17:04 > 0:17:07apricots and raisins.
0:17:07 > 0:17:09Andrew starts his plate with the apricot gel...
0:17:10 > 0:17:12..and tops with the crab tower.
0:17:13 > 0:17:16That looks beautiful. Cheers, mate.
0:17:16 > 0:17:19More apricots and raisins garnish the plate.
0:17:20 > 0:17:24It's been steeped in apple juice and ginger wine.
0:17:24 > 0:17:27He finishes the dish with more apricot gel,
0:17:27 > 0:17:31almond and curry emulsion, and celery and coriander cress.
0:17:37 > 0:17:38There we go.
0:17:38 > 0:17:39That's a relief. A relief?
0:17:39 > 0:17:41Yeah, one of the hardest things I've ever done.
0:17:41 > 0:17:46Really? Yes. So, "Crabbing The Headlines, by director A Scott."
0:17:46 > 0:17:49The tins are basically what the film reel would be kept in,
0:17:49 > 0:17:51back in the '50s, for the Queen's coronation.
0:17:51 > 0:17:54Right, let's see what it tastes like.
0:17:54 > 0:17:56I'll take that one with us.
0:18:01 > 0:18:03Presentation, again, I think he's absolutely nailed it.
0:18:03 > 0:18:05He smashed it, yeah, definitely.
0:18:05 > 0:18:07Yeah, it looks brilliant. It looks really good.
0:18:07 > 0:18:08Is the biscuit as you wanted it?
0:18:08 > 0:18:12Is it crunchy enough? It's not meant to be really rock hard and crispy,
0:18:12 > 0:18:13and it's not meant to be really soft,
0:18:13 > 0:18:15so it's got a bit of bite in there.
0:18:15 > 0:18:18I was expecting the biscuit to have a bit more of a crunch.
0:18:18 > 0:18:19A crunch. Yeah, definitely.
0:18:19 > 0:18:22And is the panna cotta set how you would like it to be?
0:18:22 > 0:18:23Yeah, really soft.
0:18:23 > 0:18:25The brown-crab panna cotta he's got going on here,
0:18:25 > 0:18:29it's got great flavour. Texture's a little grainy.
0:18:30 > 0:18:32Just a touch, just a touch, yeah.
0:18:32 > 0:18:35And then, in this crab mix, you've got the crab, the coriander.
0:18:35 > 0:18:37Have you put any of these purees in there as well?
0:18:37 > 0:18:40Yeah, I put a little bit of the nut puree in there, but not too much.
0:18:40 > 0:18:42I can taste the almonds in there big-time.
0:18:42 > 0:18:45Then you've obviously got this... apricot gel, isn't it?
0:18:45 > 0:18:47It's a gel, yeah. And that's got the flavour you want there?
0:18:47 > 0:18:49Yeah. Definitely. It's not too sweet.
0:18:50 > 0:18:52A lovely sweetness to it. Yeah.
0:18:52 > 0:18:54So this dish, you think it's going to be worthy
0:18:54 > 0:18:55for the Great Britons at the banquet?
0:18:55 > 0:18:58Yeah, it's crab, it's one of the nation's favourites, I think.
0:18:58 > 0:18:59It's a nice treat for them.
0:18:59 > 0:19:03There's spice, there's sweetness, but there's no real hit of curry.
0:19:03 > 0:19:05He's got a rounded dish,
0:19:05 > 0:19:07but it's just not hitting that coronation mark.
0:19:07 > 0:19:08I'd have to give it a six.
0:19:08 > 0:19:10That's where it's going to have to be, a six. Yeah.
0:19:15 > 0:19:16How was that, Andrew?
0:19:18 > 0:19:21Hard, but she didn't give anything away, as usual.
0:19:21 > 0:19:24I was happy with it. The biscuit could have been a bit crispier,
0:19:24 > 0:19:26but I did have a bit of a nightmare with it.
0:19:28 > 0:19:31Daniel is next to plate up his tribute to
0:19:31 > 0:19:34the award-winning lifeboat team back home in Caister.
0:19:34 > 0:19:38He hopes the simple dish will impress, with attention to the brief
0:19:38 > 0:19:39and bold flavours.
0:19:41 > 0:19:43He's using fishing nets for presentation.
0:19:44 > 0:19:48Potato risotto is first into the bowl,
0:19:48 > 0:19:51with poached lobster tail on top,
0:19:51 > 0:19:55warmed through with garlic and parsley butter and lemon puree.
0:19:55 > 0:19:56It looks beautiful.
0:19:58 > 0:20:02I've got the samphire here to keep it really, really Norfolk-centric.
0:20:02 > 0:20:06Daniel dresses with lobster bisque emulsion and cheese custard.
0:20:10 > 0:20:12All right, Daniel? Yep.
0:20:15 > 0:20:18It says, "Good luck, Daniel. Caister men never turn back."
0:20:18 > 0:20:19Correct. That's you, yeah?
0:20:19 > 0:20:21Exactly. Caister man.
0:20:21 > 0:20:23Looks beautiful, smells amazing.
0:20:23 > 0:20:25OK, well, the proof is in the pudding.
0:20:25 > 0:20:27Let's go. Superb.
0:20:30 > 0:20:34Do you think that represents the banquet brief?
0:20:34 > 0:20:38Definitely. I think it represents my home village,
0:20:38 > 0:20:42my lifeboat centre, and so, for me, that does the job.
0:20:43 > 0:20:45Let's taste your potato risotto.
0:20:45 > 0:20:47Are you happy with the texture? Definitely, yeah.
0:20:49 > 0:20:53Texture of the risotto, it's lovely and creamy.
0:20:53 > 0:20:55Could do with a bit more seasoning.
0:20:55 > 0:20:57It's a little bit flat, do you think?
0:20:57 > 0:20:59Lobster cooked like you wanted it to be cooked?
0:20:59 > 0:21:00Yeah, definitely.
0:21:00 > 0:21:02Nailed the cooking of the lobster.
0:21:02 > 0:21:05Do you need both the bisque and the cheese?
0:21:05 > 0:21:08The sauce and the custard as well adds a different dimension to it.
0:21:08 > 0:21:11I'd have just been happy with just bisque. Yeah.
0:21:11 > 0:21:13There's freshness of lemon there somewhere, but I wouldn't
0:21:13 > 0:21:16necessarily say there's a lemon puree on there. Yeah, yeah.
0:21:16 > 0:21:18Anything you'd change about this dish?
0:21:18 > 0:21:19No.
0:21:21 > 0:21:24I'm finding it really hard to... find anything wrong with this dish.
0:21:26 > 0:21:28A bit of shell. Got a bit of shell?
0:21:28 > 0:21:32Not good. Rather you than me. Or Angela. Let's hope it's not her!
0:21:32 > 0:21:34So there's nothing you'd change?
0:21:34 > 0:21:37You're going to give yourself ten out of ten?
0:21:37 > 0:21:39On the err of caution, I'm going to go nine.
0:21:39 > 0:21:42OK. I'm going to give it a seven.
0:21:42 > 0:21:45It's just the bit of shell for me. I've got to mark him down. Yeah.
0:21:47 > 0:21:49Last to plate up is Danny.
0:21:49 > 0:21:52His starter was marked down for having too many elements.
0:21:52 > 0:21:55However, he's gone ahead with a salmon and cucumber dish
0:21:55 > 0:21:59that's just as complex, starting with salmon rillettes.
0:22:02 > 0:22:04How did that go, Chef?
0:22:04 > 0:22:05Who knows? Did you like that?
0:22:05 > 0:22:08Yeah, mate, it was lovely. Dish of the week so far.
0:22:08 > 0:22:10I thought it was beautiful. Thank you.
0:22:12 > 0:22:16Danny pipes smoked-salmon mousse on top and dresses
0:22:16 > 0:22:21with pickled cucumber, pickled apple, and brioche discs.
0:22:21 > 0:22:23There are two parts to the dish.
0:22:23 > 0:22:26In a bowl, Danny pipes more salmon mousse,
0:22:26 > 0:22:29and adds two types of caviar.
0:22:29 > 0:22:31Little bit of luxury for the banquet.
0:22:31 > 0:22:34Lovely. The garnishes are edible cucumber flowers,
0:22:34 > 0:22:37pickled cucumber and apple, brioche discs,
0:22:37 > 0:22:40smoked-salmon crumb, and dill oil.
0:22:42 > 0:22:43Deep breaths.
0:22:44 > 0:22:47The aerated cream cheese frozen in liquid nitrogen
0:22:47 > 0:22:49is added to both plates.
0:22:49 > 0:22:52Sous-vide salmon fillet finishes this dish,
0:22:52 > 0:22:54and the rillettes sit on top.
0:22:58 > 0:23:01Cucumber consomme is served in jugs.
0:23:01 > 0:23:04You pour the consomme and you eat one part of the dish,
0:23:04 > 0:23:06remove it, and then go for the other part.
0:23:06 > 0:23:08It's a warm consomme, yeah? Slightly warm, yeah.
0:23:08 > 0:23:11What do you think, guys? I think it's really good, very technical.
0:23:11 > 0:23:14Yeah, very impressive. Let's go and see if it's got the wow factor.
0:23:14 > 0:23:15Let's go.
0:23:20 > 0:23:22I wanted to bring some theatre to this dish.
0:23:22 > 0:23:25Obviously, you're going to start wondering where the consomme
0:23:25 > 0:23:27has gone. The natural instinct is going to be to want to have
0:23:27 > 0:23:29a little look underneath the plate there. Lift under that.
0:23:29 > 0:23:32I think the presentation is very, very neat.
0:23:32 > 0:23:33Yeah, definitely. It's Danny's food.
0:23:33 > 0:23:36It's Danny's style, it's Danny's food. It's definitely what he does.
0:23:36 > 0:23:38Yeah.
0:23:38 > 0:23:39So in this is the smoked-salmon mousse?
0:23:39 > 0:23:41That's the texture you wanted?
0:23:41 > 0:23:43Yeah. And, flavour-wise, it's smoky enough for you?
0:23:43 > 0:23:45Yeah, I'm happy with the smoke on that.
0:23:45 > 0:23:47Do you think it should have more smokiness?
0:23:47 > 0:23:49Possibly could be a little bit more.
0:23:49 > 0:23:51And why do you think you needed the brioche?
0:23:51 > 0:23:54I wanted a real crunch.
0:23:54 > 0:23:55Right, OK.
0:23:55 > 0:24:00The brioche is definitely nice, soft and wet.
0:24:02 > 0:24:04Just that little element, would you change anything?
0:24:04 > 0:24:06I'm happy with all the element on the top.
0:24:07 > 0:24:09You've got another starter.
0:24:09 > 0:24:12Two courses in one. Yeah.
0:24:14 > 0:24:17You obviously taste the consomme more in that part.
0:24:17 > 0:24:20I find you have a lovely contrast of texture, temperature,
0:24:20 > 0:24:22and flavour. The cucumber consomme...
0:24:25 > 0:24:28That's really nice. That is very nice.
0:24:28 > 0:24:31The brief's asking us to push ourselves.
0:24:31 > 0:24:33Think outside the box.
0:24:33 > 0:24:35I think this hits the brief in that aspect.
0:24:35 > 0:24:38I'm going to score this dish a good eight.
0:24:38 > 0:24:41I think it could be a ten, if he polished the edges.
0:24:41 > 0:24:43Totally agree. Totally agree.
0:24:47 > 0:24:48Hey.
0:24:48 > 0:24:50All right, buddy?
0:24:50 > 0:24:53Yeah, good. How did it go? Well done. I ain't got a clue what she thinks.
0:24:53 > 0:24:56I think there's three strong dishes again, all banquet-worthy.
0:24:59 > 0:25:00We've all cooked our socks off.
0:25:00 > 0:25:03I really hope I get a good score and start to peel away from you boys.
0:25:03 > 0:25:06We all want to lead, so we're just going to have to see what she likes.
0:25:14 > 0:25:15OK, Chefs.
0:25:16 > 0:25:18So that's the fish course done.
0:25:18 > 0:25:20Did you feel that was easier than the starter?
0:25:20 > 0:25:23No. No? OK.
0:25:23 > 0:25:28I'm going to start with you, Andrew, and your Crabbing The Headlines.
0:25:28 > 0:25:29I loved the newsreel tin.
0:25:29 > 0:25:33I thought it was a really clever and original idea.
0:25:33 > 0:25:36The crab panna cotta, it had a beautiful texture,
0:25:36 > 0:25:38beautiful flavour, absolutely delicious.
0:25:38 > 0:25:41You soaked your raisins, and you soaked those apricots.
0:25:41 > 0:25:44That really cut through that creaminess of your panna cotta.
0:25:44 > 0:25:46However...
0:25:48 > 0:25:50..the crab biscuit, although it had great flavour,
0:25:50 > 0:25:52needed more crunch.
0:25:52 > 0:25:56As soon as you cut it, you felt it was soggy.
0:25:56 > 0:25:59I felt the white crab meat had been overpowered a bit with your
0:25:59 > 0:26:04almond puree. You sort of killed that lovely unctuous white colour of
0:26:04 > 0:26:06the crab meat, and it didn't shine through.
0:26:07 > 0:26:12Now, Daniel, you and your dish, Above And Beyond.
0:26:12 > 0:26:15As soon as the dish was put under my nose, the smells, the aromas,
0:26:15 > 0:26:17you just wanted to eat it.
0:26:17 > 0:26:20Lobster, although not my favourite seafood, I thought
0:26:20 > 0:26:24you cooked it beautifully, and I liked the potato risotto,
0:26:24 > 0:26:27and the little cheese and the lobster bisque enhanced that.
0:26:29 > 0:26:31I think the lemon puree, although I liked the idea,
0:26:31 > 0:26:33I don't think you necessarily needed it.
0:26:33 > 0:26:36You could have just had a little bit of just lemon zest,
0:26:36 > 0:26:39and it would've lifted the whole dish.
0:26:39 > 0:26:41Presentation, for me, in a way, let you down.
0:26:41 > 0:26:44It felt too crammed into that little dish.
0:26:44 > 0:26:46You could have really shown it off a little bit more.
0:26:48 > 0:26:51Danny. Your dish, Modern Tradition.
0:26:51 > 0:26:53I thought some elements of it were really sublime.
0:26:53 > 0:26:56Even things like the little cucumber flowers.
0:26:56 > 0:26:59I've never tasted them before, and they were really delicious.
0:26:59 > 0:27:00I loved the salmon mousse.
0:27:00 > 0:27:03It was very light, it was a great texture,
0:27:03 > 0:27:05one of the lightest ones I've ever tasted.
0:27:05 > 0:27:08Thank you. Overall, you delivered a banquet dish.
0:27:08 > 0:27:12It was theatre on a plate. The two elements to it.
0:27:12 > 0:27:14But maybe there were one or two many elements,
0:27:14 > 0:27:17you were a bit guilty of that.
0:27:17 > 0:27:19Did you need that dill oil?
0:27:19 > 0:27:22Did you necessarily need that brioche underneath?
0:27:23 > 0:27:28Now to the scores. Andrew, I'm going to score you...
0:27:30 > 0:27:31..seven points.
0:27:32 > 0:27:35Daniel, I'm going to give you a score of...
0:27:36 > 0:27:42..eight points. Danny, I'm going to score you...
0:27:44 > 0:27:46..nine points. I thought it was a great dish.
0:27:46 > 0:27:49Definitely worthy of something going to the banquet, so well done.
0:27:49 > 0:27:51Thank you.
0:27:51 > 0:27:53Chefs, I thought you all elevated your game.
0:27:53 > 0:27:55Only a couple of points between you.
0:27:55 > 0:27:57Have a good night. Thank you very much.
0:27:57 > 0:27:58Thanks. Thank you, Chef.
0:28:00 > 0:28:01Well done, boys.
0:28:03 > 0:28:06Well done, mate. That's a great score. Thank you. Good man, good man.
0:28:06 > 0:28:08With two courses down,
0:28:08 > 0:28:13Danny leads, with Daniel one point behind, and Andrew in third place.
0:28:14 > 0:28:15I'm absolutely overwhelmed.
0:28:15 > 0:28:17I can't believe I got a nine for the fish course.
0:28:17 > 0:28:19I'm absolutely speechless, really.
0:28:19 > 0:28:21Obviously, I'd love to be first, but at the moment I'm second,
0:28:21 > 0:28:23so it's still not over yet.
0:28:23 > 0:28:25Main course is a big day.
0:28:25 > 0:28:27I'll have to come out on top for once.
0:28:27 > 0:28:28Yeah, it's OK, I'm building up.
0:28:28 > 0:28:31I just have to keep going. There's no point worrying about it.
0:28:31 > 0:28:32Got to go for it again tomorrow.
0:28:32 > 0:28:34I've definitely got it in me to catch up with the other guys.
0:28:34 > 0:28:36I'm not going to give up.
0:29:05 > 0:29:07If there is nothing new, then the Court of Appeal
0:29:07 > 0:29:09aren't going to change their decision.