0:00:02 > 0:00:05This week on Great British Menu...
0:00:05 > 0:00:06Backs, backs...
0:00:06 > 0:00:10..three of Central region's top chefs.
0:00:10 > 0:00:13Daniel Smith, who is focused and competitive.
0:00:13 > 0:00:15My biggest gadget is this bad boy here.
0:00:15 > 0:00:20Andrew Scott, whose food is about flavour and finesse.
0:00:20 > 0:00:21I'll smash both of them.
0:00:21 > 0:00:24And daring and innovative Danny Gill.
0:00:24 > 0:00:25I can't get this one wrong.
0:00:28 > 0:00:32In the year the nation celebrated the Queen's 90th birthday,
0:00:32 > 0:00:36the chefs are paying tribute to the everyday Great Britons honoured
0:00:36 > 0:00:37throughout her reign,
0:00:37 > 0:00:41and competing for a chance to cook at a grand banquet
0:00:41 > 0:00:43at the Palace of Westminster.
0:00:45 > 0:00:49Danny's fish course received the highest score so far from veteran
0:00:49 > 0:00:51Angela, an impressive nine.
0:00:52 > 0:00:55Definitely worthy of something going through the banquet, so well done.
0:00:55 > 0:00:56Thank you.
0:00:56 > 0:00:58Giving him a two-point lead on Daniel.
0:01:01 > 0:01:03Andrew remained bottom of the leaderboard -
0:01:03 > 0:01:07he must plate a winning main course to stay in the running.
0:01:07 > 0:01:10I'm going to be cooking top of my game today.
0:01:10 > 0:01:13But with Daniel determined to catch leader Danny...
0:01:13 > 0:01:16I'm as pressurised as that pressure cooker because I want to get high scores.
0:01:16 > 0:01:20..the competition... Go hard or go home. ..is getting serious.
0:01:20 > 0:01:23It needs to be nailed absolutely bang on or it's home time.
0:01:29 > 0:01:30Stressful, innit?
0:01:43 > 0:01:46The chefs are competing to create dishes that are a celebration
0:01:46 > 0:01:50of the complete transformation of British cuisine during the
0:01:50 > 0:01:51Queen's historic reign.
0:01:53 > 0:01:56And a fitting legacy to our modern Elizabethan age.
0:01:58 > 0:02:01Judging this week is veteran Angela Hartnett.
0:02:01 > 0:02:03An MBE herself, she's expecting
0:02:03 > 0:02:06exceptional contemporary main courses.
0:02:06 > 0:02:08There's very little in it at this stage.
0:02:08 > 0:02:10I want to see some great dishes today,
0:02:10 > 0:02:13so one of their dishes gets to the banquet.
0:02:14 > 0:02:17Danny, smashing it, in front at the minute, mate.
0:02:17 > 0:02:19Happy with my score for the fish yesterday.
0:02:19 > 0:02:23I've put yesterday behind me, I'm going to get my head down,
0:02:23 > 0:02:26now my dish will score really highly today.
0:02:26 > 0:02:28I'm just going to go for it, I'm just going to do what I do,
0:02:28 > 0:02:31pack my flavours, go for that. I've got to deliver.
0:02:31 > 0:02:33Good luck.
0:02:33 > 0:02:34You, too.
0:02:37 > 0:02:40Andrew Scott is first.
0:02:40 > 0:02:43So far, he hasn't plated the contemporary, show-stopping dishes
0:02:43 > 0:02:48veteran Angela is looking for, and is in third place,
0:02:48 > 0:02:50but he's staying positive.
0:02:50 > 0:02:52There's only a couple of points' margin.
0:02:52 > 0:02:55I've definitely got it in me to catch up the other guys, I'm not going to give up.
0:02:56 > 0:02:58Morning, Andrew, how are you? I'm good, thank you, Chef.
0:02:58 > 0:03:03Not feeling down after yesterday? No, it's only a couple of points. I'm going to smash them today.
0:03:03 > 0:03:06So what's the dish today? Ma'am's Balmoral Birthday Venison.
0:03:06 > 0:03:07OK. Tongue twister.
0:03:07 > 0:03:10This is all inspired by the Queen's 90th birthday.
0:03:10 > 0:03:13I'm cooking some of her favourite things, Balmoral venison,
0:03:13 > 0:03:16from her estate. I'm going to mince the trimming and make a ragu,
0:03:16 > 0:03:18and simply roast the loin.
0:03:18 > 0:03:20What are you doing with these blackberries?
0:03:20 > 0:03:23I'm just going to freeze them quickly with some liquid nitrogen.
0:03:23 > 0:03:26OK. A bit more of a modern turn.
0:03:26 > 0:03:27A modern twist on it.
0:03:27 > 0:03:32Cabbage, I'm going to sous-vide this in the water bath with juniper and bacon butter.
0:03:32 > 0:03:35The garnish is all based around the forest floor, where the deer are,
0:03:35 > 0:03:37so I've got mushrooms, pine.
0:03:37 > 0:03:39I'm going to serve a spiced bread sauce with it as well.
0:03:39 > 0:03:42And some game chips, with pine salt.
0:03:42 > 0:03:43Oh, that sounds interesting.
0:03:43 > 0:03:46What are you doing with the Dubonnet?
0:03:46 > 0:03:50I'm going to make a cocktail, I have done a lot of research into what the Queen's favourite tipple is,
0:03:50 > 0:03:53and occasionally she'll have a Dubonnet and gin cocktail.
0:03:53 > 0:03:54OK. Perfect. Good luck.
0:03:54 > 0:03:56Thank you very much.
0:03:56 > 0:03:58I'm looking forward to tasting Andrew's dish.
0:03:58 > 0:04:00All the flavours work together.
0:04:00 > 0:04:03The bread sauce, the game chips, the venison, the blackberries.
0:04:03 > 0:04:06But he has to make sure that he does not overcook that venison.
0:04:08 > 0:04:10Next up, Daniel Smith.
0:04:10 > 0:04:14He's cooked consistently and is just one point behind leader Danny.
0:04:14 > 0:04:19He's confident he can make it to the judging chamber on Friday.
0:04:19 > 0:04:20I think I'm in a great position,
0:04:20 > 0:04:23I've just got to deliver the best flavour I can give.
0:04:23 > 0:04:26I've just got to show Angela exactly what I'm made of.
0:04:26 > 0:04:28Morning, Daniel. How are you? Very well.
0:04:28 > 0:04:30How are you feeling generally in the competition?
0:04:30 > 0:04:34I'm happy where I'm positioned at the moment, got it all to prove,
0:04:34 > 0:04:36still two courses to go.
0:04:36 > 0:04:37Tell me the name of this dish.
0:04:37 > 0:04:39Great British Heritage.
0:04:39 > 0:04:44Our heritage of roast beef, so it's a bit of a play on a Sunday lunch.
0:04:44 > 0:04:48Once again, all my Norfolk produce, a lovely shin of beef there,
0:04:48 > 0:04:53which is representing the ordinary people that have received awards from the Queen.
0:04:53 > 0:04:56I suppose the fillet is the Queen, the luxury...
0:04:56 > 0:04:58From the reign, the shin of beef was regarded as the ordinary thing,
0:04:58 > 0:05:00now it's probably gone the other way round.
0:05:00 > 0:05:02Who'd have thought that now we're putting it on a menu?
0:05:02 > 0:05:05What do you charge, 50 quid a head for that? Of course!
0:05:06 > 0:05:11I'm going to make a cauliflower puree, some fantastic Romanesque as well, certainly visual.
0:05:11 > 0:05:13What you doing with the potatoes?
0:05:13 > 0:05:15I've got some red Desiree here, great for mashing,
0:05:15 > 0:05:17I'm going to add that to choux pastry,
0:05:17 > 0:05:19deep-fried with beef dripping.
0:05:19 > 0:05:22What do you call that traditionally? Pommes dauphine, or something?
0:05:22 > 0:05:25Pommes dauphine, cos they look like a roast potato.
0:05:25 > 0:05:27But obviously, they are drastically different.
0:05:27 > 0:05:29What do you think of this, Andrew?
0:05:29 > 0:05:33Sounds like a luxury Sunday lunch. With French roast potatoes.
0:05:33 > 0:05:34LAUGHTER
0:05:34 > 0:05:36He's cheeky, isn't he?!
0:05:37 > 0:05:39'Daniel's dish, I like the way it shows'
0:05:39 > 0:05:43how meat was 60, 80 years ago and how we use it now,
0:05:43 > 0:05:46but he has to make sure the shin of beef is cooked long enough,
0:05:46 > 0:05:47otherwise it's going to be tough.
0:05:49 > 0:05:53Last up, and top of the leaderboard, is Daniel Clifford's protege,
0:05:53 > 0:05:54Danny Gill.
0:05:54 > 0:05:58He's served technically difficult and complex dishes all week
0:05:58 > 0:06:01and it paid off with his fish course, scoring nine -
0:06:01 > 0:06:03the highest mark of the week.
0:06:03 > 0:06:07I have cooked my heart out on the past two courses, really pushed myself.
0:06:07 > 0:06:12I've got to keep on going. Hopefully I can see it all the way through to the judges' chamber.
0:06:12 > 0:06:15Good morning, Danny, how are you? Very well, thank you.
0:06:15 > 0:06:19Top of the leaderboard. Yeah, I feel great but I'm not taking anything for granted.
0:06:19 > 0:06:20Make sure I don't slip up.
0:06:20 > 0:06:21What's the name of the dish?
0:06:21 > 0:06:24Fallow the Dream. "Fallow the Dream", OK.
0:06:24 > 0:06:26Fallow deer, using venison.
0:06:26 > 0:06:28The inspiration behind this dish was my dad.
0:06:28 > 0:06:31He was a chef in the RAF for 25 years.
0:06:31 > 0:06:34All over the world, and at various royal banquets.
0:06:34 > 0:06:36Fantastic, so did he cook for the Queen at one stage?
0:06:36 > 0:06:37He's cooked for the Queen, yep.
0:06:37 > 0:06:39Brilliant. On a couple of occasions.
0:06:39 > 0:06:41Returning troops coming back from tour,
0:06:41 > 0:06:44Wellington was always the main course banquet.
0:06:44 > 0:06:46So this is going to be a venison Wellington.
0:06:46 > 0:06:51Yeah. It's very traditional. I've been guilty of maybe doing a little too much with the food
0:06:51 > 0:06:53the past couple of courses.
0:06:53 > 0:06:57So there's no bells or whistles, this is just classic, solid cooking.
0:06:57 > 0:06:59And you're using some lovely ceps?
0:06:59 > 0:07:01Yeah, some British ceps, this is going to be in a duxelle
0:07:01 > 0:07:05and roasted. British truffle as well. A little bit of luxury,
0:07:05 > 0:07:07making a beautiful caramelised celeriac puree.
0:07:07 > 0:07:09And... I've got these... Oops!
0:07:09 > 0:07:10LAUGHTER
0:07:10 > 0:07:13So, I've got these beautiful British...
0:07:13 > 0:07:15LAUGHTER
0:07:15 > 0:07:16They are top notch!
0:07:17 > 0:07:19So beautiful British blush pears,
0:07:19 > 0:07:22I'm going to be serving pine and pear puree.
0:07:22 > 0:07:24You've got pine as well, and venison.
0:07:24 > 0:07:27And venison. What does his dish sound like to you?
0:07:27 > 0:07:30Sounds lovely, I love a Wellington, you can't beat it.
0:07:30 > 0:07:32Well, hopefully I can! Today!
0:07:32 > 0:07:34LAUGHTER
0:07:35 > 0:07:38So Danny's dish, cooking his venison Wellington, it can be a risk,
0:07:38 > 0:07:41cos until you cut into it, you really don't know that it's cooked correctly.
0:07:44 > 0:07:48As the chefs get cooking, they're firmly focused on the competition.
0:07:49 > 0:07:52What dish would you want to get on the banquet if you could get one on?
0:07:52 > 0:07:53All of 'em.
0:07:53 > 0:07:56Your guv'nor, Daniel Clifford, he got a dish on the banquet.
0:07:56 > 0:07:59You think you feel a bit more under pressure because you have Daniel to
0:07:59 > 0:08:00represent as well as yourself?
0:08:00 > 0:08:04Every chef wants the main course at the banquet, it's the main event.
0:08:06 > 0:08:10For Daniel's refined roast beef dish, he's searing the beef shin,
0:08:10 > 0:08:14which he will then braise in a pressure cooker, with stock, red wine,
0:08:14 > 0:08:16vegetables and herbs,
0:08:16 > 0:08:20but it's what he's NOT cooking that is raising eyebrows.
0:08:20 > 0:08:22You're not doing Yorkshire pudding with it? No Yorkshires today.
0:08:22 > 0:08:26But what's a Sunday lunch without Yorkshire pudding? Well, I'm not pitching it as a Sunday roast,
0:08:26 > 0:08:28it's roast beef, a couple ways.
0:08:28 > 0:08:31Do you want me to make some Yorkshire pudding for you?
0:08:32 > 0:08:36He's also making choux pastry for his dauphine potatoes.
0:08:38 > 0:08:39All right, Daniel?
0:08:39 > 0:08:43Yeah, yeah, I'm good. This is my choux pastry.
0:08:43 > 0:08:46That's a lot of choux pastry!
0:08:46 > 0:08:49Yeah, it's quite a big batch, I've got my potato here,
0:08:49 > 0:08:51I'm going to mash... So how do you make these, do you bake them?
0:08:51 > 0:08:53Little bit of salt on them, add it to the choux paste,
0:08:53 > 0:08:57I'm going to combine the two together, bit of nutmeg,
0:08:57 > 0:08:59salt and pepper, then literally deep-fry them.
0:08:59 > 0:09:02I'm doing a quenelle in beef dripping,
0:09:02 > 0:09:04complementing my shin and my fillet.
0:09:04 > 0:09:06And you're not worried that it is a French-style potato?
0:09:06 > 0:09:10But it's a different remake on a potato. And it's also quite light.
0:09:10 > 0:09:13OK. Good luck, Daniel. We love beef with potatoes. Thank you.
0:09:16 > 0:09:20In third place, Andrew is hoping he will score more highly
0:09:20 > 0:09:23with a complex main dish which pays attention to the brief.
0:09:25 > 0:09:29I've got lots going on. Hopefully going to look quite simple on the plate,
0:09:29 > 0:09:31but there's a lot of processes. I'm going to go for it.
0:09:32 > 0:09:37Andrew is serving venison from the Queen's Balmoral Estate two ways -
0:09:37 > 0:09:41making a ragu using the trim, and roasting the loin.
0:09:41 > 0:09:43He's serving both with a rich venison sauce.
0:09:45 > 0:09:48I feel that today is a real big chance for me to catch up points-wise.
0:09:48 > 0:09:51I want to come top, I don't want to come second to Danny, either,
0:09:51 > 0:09:52I want to smash both of them.
0:09:54 > 0:09:58Andrew's going head-to-head with Danny, who's also using venison.
0:09:58 > 0:10:00I know we've got a couple of the same ingredients,
0:10:00 > 0:10:03but I think our food styles are quite different.
0:10:03 > 0:10:05This is nothing like what I've done in the past two courses.
0:10:06 > 0:10:10Danny's opting for a more simple dish. Although he is leading,
0:10:10 > 0:10:15he's dropped points on previous courses for overly complicated cooking.
0:10:15 > 0:10:17Angela's highlighted to maybe not go as far,
0:10:17 > 0:10:20sometimes with the amount of elements on the plate.
0:10:20 > 0:10:22This one I feel is probably my simplest,
0:10:22 > 0:10:25so I hope it doesn't go from one extreme to another.
0:10:25 > 0:10:30Danny is under extra pressure, as his dish has personal significance.
0:10:30 > 0:10:34Wellington is a speciality of his dad, a former RAF chef.
0:10:34 > 0:10:36I don't want to let my old man down.
0:10:36 > 0:10:39He's cooked for the Queen, all the royal family,
0:10:39 > 0:10:42servicemen and women up and down the country, at banquets, so...
0:10:42 > 0:10:44I can't get this one wrong.
0:10:48 > 0:10:51Danny travelled to Anglesey in north Wales,
0:10:51 > 0:10:56to meet a servicewoman and great Briton who he hopes to honour with his dish.
0:10:56 > 0:11:00Coming back to an RAF base where I spent many years with my dad,
0:11:00 > 0:11:01it's kind of all bringing it back.
0:11:01 > 0:11:06Up until 2015, RAF Valley was home to the Search and Rescue Squadron,
0:11:06 > 0:11:09which operated over the treacherous Irish Sea.
0:11:09 > 0:11:12Hi, Rachael. Hi, Danny. Lovely to meet you.
0:11:12 > 0:11:14Danny met Sergeant Rachael Robinson,
0:11:14 > 0:11:17who was awarded the Queen's Gallantry Medal
0:11:17 > 0:11:19for her part in a daring sea rescue.
0:11:19 > 0:11:22There was a fisherman that had been injured on a fishing vessel,
0:11:22 > 0:11:23he had a really bad head injury.
0:11:23 > 0:11:26Unfortunately, the weather was really bad,
0:11:26 > 0:11:28and we had 30-40ft waves to contend with.
0:11:31 > 0:11:33That's me. It's like a scene out of a film!
0:11:33 > 0:11:37I'd been bounced off the vessel six or seven times at that point.
0:11:37 > 0:11:40After being thrown against the boat for more than an hour,
0:11:40 > 0:11:43Rachael was finally able to get aboard,
0:11:43 > 0:11:47winch the injured man into the helicopter and fly him to hospital.
0:11:47 > 0:11:50This is the Queen's Gallantry Medal.
0:11:50 > 0:11:53I take this on for the whole of Search and Rescue, really,
0:11:53 > 0:11:56because I think that anybody on duty that day would have done the same
0:11:56 > 0:11:59as what I did, and the crew did.
0:11:59 > 0:12:00Looks stunning. Thank you.
0:12:02 > 0:12:04As one of the Queen's great Britons,
0:12:04 > 0:12:07Danny was keen his dish got Rachael's approval.
0:12:07 > 0:12:09Smells gorgeous!
0:12:09 > 0:12:12Listening to your story has given me the extra inspiration that I needed.
0:12:12 > 0:12:15They say ordinary people doing extraordinary things,
0:12:15 > 0:12:18but I think you've got to be pretty extraordinary to throw yourself off a helicopter!
0:12:18 > 0:12:21I think my job's easy compared to this, to be honest!
0:12:21 > 0:12:24Burn everything! Maybe we should do a job swap! Definitely!
0:12:24 > 0:12:25THEY LAUGH
0:12:26 > 0:12:27OK, I'm going for it.
0:12:30 > 0:12:31Mmm.
0:12:32 > 0:12:34Wow! That is so tender.
0:12:34 > 0:12:37That is gorgeous. Do you think I'll get that dish to the banquet?
0:12:37 > 0:12:39Definitely. Awesome.
0:12:39 > 0:12:40Thank you. Really good.
0:12:44 > 0:12:50In the kitchen, Danny is making his celeriac puree by blending caramelised celeriac,
0:12:50 > 0:12:53chicken stock and cream with brown butter.
0:12:53 > 0:12:56Although he's cooking a simpler dish than his previous courses,
0:12:56 > 0:13:00he's still adding modern touches - compressed pears -
0:13:00 > 0:13:03and combining lightly-cooked pears with pear and pine liquor to make
0:13:03 > 0:13:05a second puree.
0:13:05 > 0:13:07How come you're not making a sauce for your venison?
0:13:07 > 0:13:10Heavy sauces is quite old school.
0:13:10 > 0:13:12There's two purees on the plate, enough moisture,
0:13:12 > 0:13:14I want the flavour of the pine, the flavour of the pear.
0:13:14 > 0:13:16Does it smell like air freshener?
0:13:16 > 0:13:18No. Sure? Positive.
0:13:18 > 0:13:20Got the sweetness and the kind of earthiness.
0:13:20 > 0:13:21All works really well together.
0:13:21 > 0:13:24What do you think? You've got some nice beef gravy, haven't you?
0:13:24 > 0:13:26I've got some lovely gravy coming up out of here!
0:13:28 > 0:13:31Danny is ready to assemble his Wellington for the oven.
0:13:31 > 0:13:38It requires exact cooking to ensure the venison is medium rare inside,
0:13:38 > 0:13:40and the pastry is crisp on the outside.
0:13:40 > 0:13:43OK, Danny, what are you burning?
0:13:43 > 0:13:45The stove.
0:13:45 > 0:13:47Brilliant. Oh, this is you searing off your venison.
0:13:47 > 0:13:49Searing that off. Pancakes.
0:13:49 > 0:13:52And this is the duxelle you've made with the ceps, yeah?
0:13:52 > 0:13:55Ceps, buttered mushroom, truffle, shallots, thyme,
0:13:55 > 0:13:56a little bit of garlic.
0:13:57 > 0:13:59You've obviously timed this, haven't you? Yes.
0:13:59 > 0:14:01So what is it, how many minutes in the oven?
0:14:01 > 0:14:0512, and then eight minutes minimum resting time. OK.
0:14:05 > 0:14:07Pastry cooked nice and crisp, no soggy bits.
0:14:07 > 0:14:09I've practised it,
0:14:09 > 0:14:13not necessarily in these ovens, but a poor workman blames his tools.
0:14:13 > 0:14:15I've just got to nail this one.
0:14:15 > 0:14:17Good, looking forward to tasting that. Thank you.
0:14:20 > 0:14:22For his refined take on roast beef,
0:14:22 > 0:14:25Daniel is preparing cauliflower puree
0:14:25 > 0:14:28and roasting shallots in butter and sugar,
0:14:28 > 0:14:30to accompany his beef two ways.
0:14:30 > 0:14:33Horseradish sauce? No horseradish, my man.
0:14:33 > 0:14:35So it's roast beef with no horseradish...
0:14:35 > 0:14:36Yeah. No Yorkshire.
0:14:36 > 0:14:38Correct.
0:14:38 > 0:14:39I'd send it back(!)
0:14:41 > 0:14:44But he's worried the pressure cooker isn't working properly.
0:14:44 > 0:14:48If the shin of beef isn't cooked thoroughly, it'll be tough to eat.
0:14:49 > 0:14:53I'm concerned with my pressure cooker, it's chucking it out the side and not out the top.
0:14:53 > 0:14:56Is it a case of having all the gear and no idea on this?
0:14:56 > 0:14:58Could be! Maybe I don't know how to put the lid on right.
0:14:58 > 0:15:00Is this going to work?
0:15:02 > 0:15:05I hope so, for your sake, mate.
0:15:05 > 0:15:08Stressful, isn't it? Andrew could be catching me up,
0:15:08 > 0:15:11depending on how he delivers on this course and depending on how I do on
0:15:11 > 0:15:14this course. I'm as pressurised as that pressure cooker,
0:15:14 > 0:15:16because I want to get high scores.
0:15:19 > 0:15:23Andrew is hoping to impress with contemporary cooking by freezing
0:15:23 > 0:15:27blackberries in liquid nitrogen and making a juniper and bacon butter.
0:15:28 > 0:15:31That's going to go in with the cabbage and cook in the water bath.
0:15:31 > 0:15:35And then take it out, pan-fry it with more of the butter.
0:15:35 > 0:15:37So it's really intense. Sounds lovely.
0:15:37 > 0:15:40He's also adding a modern pine seasoning,
0:15:40 > 0:15:42to traditional thinly-cut game chips.
0:15:42 > 0:15:47He hopes this will elevate his dish, which is inspired by the Queen's birthday.
0:15:49 > 0:15:52That's quite classic, isn't it, the old game chip?
0:15:52 > 0:15:54Yeah, I've done a couple of classic accompaniments.
0:15:54 > 0:15:55It's the Queen's...
0:15:55 > 0:15:58Instead of seasoning these with normal salt,
0:15:58 > 0:16:00I've got some pine, dried it in the dehydrator,
0:16:00 > 0:16:02blitzed it up with sea salt.
0:16:02 > 0:16:04I'm just going to season the potato chips with those.
0:16:04 > 0:16:05Smells delicious, doesn't it?
0:16:05 > 0:16:07Nice. Just a little twist.
0:16:07 > 0:16:09Are you feeling confident?
0:16:09 > 0:16:11Yes, I'm always feeling confident.
0:16:11 > 0:16:12Very little in it, remember.
0:16:12 > 0:16:14Yep. Thank you, Chef. Good luck.
0:16:18 > 0:16:21Danny is first to plate up his venison Wellington dish,
0:16:21 > 0:16:25inspired by his RAF dad and honoured military servicemen and women.
0:16:25 > 0:16:27Backs, backs, backs.
0:16:27 > 0:16:29Still running around, Danny.
0:16:29 > 0:16:31Yeah, it's the only way. Go hard or go home.
0:16:31 > 0:16:35He's hoping a nod to mentor and GBM veteran Daniel Clifford
0:16:35 > 0:16:37will help him win points.
0:16:37 > 0:16:41These are the same plates Chef used for the chicken dish on the Great British Menu. Mr Clifford.
0:16:41 > 0:16:45Mr Clifford. A lot of pressure on those plates, then.
0:16:45 > 0:16:46Good karma.
0:16:48 > 0:16:52First onto the plates is the unusual pear and pine puree.
0:16:52 > 0:16:53Air freshener and pear, yeah?
0:16:53 > 0:16:58The vegetable accompaniments include raw and sauteed ceps,
0:16:58 > 0:17:01pear compressed in pine liquor, and black truffle.
0:17:02 > 0:17:04Next, is celeriac puree.
0:17:04 > 0:17:06This is a lot simpler than a lot of my other courses,
0:17:06 > 0:17:10but the technicality of all the cooking needs to be nailed
0:17:10 > 0:17:12absolutely bang on or it's home time.
0:17:12 > 0:17:16Finally, it's time to carve the venison Wellington.
0:17:18 > 0:17:22It's only now Danny can tell if it's cooked correctly.
0:17:25 > 0:17:27He garnishes with wood sorrel.
0:17:33 > 0:17:36What do you think, Daniel? Looks amazing.
0:17:36 > 0:17:38Some really lovely ingredients that go together.
0:17:38 > 0:17:39Right, let's go and taste it.
0:17:46 > 0:17:50I think the venison Wellington needed one or two more minutes resting,
0:17:50 > 0:17:53the blood is starting to come out here, which isn't great.
0:17:54 > 0:17:56Happy with the cooking of the venison?
0:17:56 > 0:17:58It maybe could have gone a little bit longer,
0:17:58 > 0:18:00but I personally like my meat quite rare.
0:18:00 > 0:18:03And what about your pastry? Cooked enough for you?
0:18:03 > 0:18:05There doesn't seem to be any soggy bits in there.
0:18:07 > 0:18:10There's definitely some crunch to it but obviously it could maybe be
0:18:10 > 0:18:12slightly crispier.
0:18:12 > 0:18:14You're happy that you didn't put a sauce on there?
0:18:14 > 0:18:15Yeah.
0:18:17 > 0:18:19The caramelised celeriac puree...
0:18:19 > 0:18:21Consistency, flavour, works for you?
0:18:21 > 0:18:22Yeah, I'm happy with that.
0:18:22 > 0:18:26I'm missing the sauce, I quite like a bit of sauce, do you? Yeah.
0:18:26 > 0:18:29Are you happy with the pear puree and the decompressed pears?
0:18:29 > 0:18:32Yeah, I think pear works really, really well with venison.
0:18:32 > 0:18:34It's a nice freshness.
0:18:34 > 0:18:38I think the ceps are beautiful, I actually really like the pear on this.
0:18:38 > 0:18:40It doesn't taste like air freshener, that's for sure!
0:18:40 > 0:18:41You're going to take that back? No!
0:18:41 > 0:18:44I understand the story with your father being in the Air Force.
0:18:44 > 0:18:47How, as a guest, would you understand that on the plate?
0:18:47 > 0:18:48It's a banquet for special people.
0:18:48 > 0:18:50Special ingredients.
0:18:50 > 0:18:52It's a special, erm...
0:18:55 > 0:18:59I think if he'd have just had a story or a photo of his dad.
0:18:59 > 0:19:01I'm a bit lost if I was at the banquet.
0:19:01 > 0:19:03What would you mark it?
0:19:03 > 0:19:05I think there's a lot of skill on that plate. Around an eight.
0:19:16 > 0:19:17All right, bud?
0:19:17 > 0:19:18How's it going? Did she say anything?
0:19:18 > 0:19:20Didn't give nothing away.
0:19:20 > 0:19:21Just the normal? The norm.
0:19:21 > 0:19:23Poker face.
0:19:25 > 0:19:29Andrew is next, to plate up his Balmoral venison dish,
0:19:29 > 0:19:32honouring the Queen's 90th birthday.
0:19:32 > 0:19:35He's hoping modern techniques and standout presentation
0:19:35 > 0:19:37will win him more points.
0:19:38 > 0:19:41He seasons his game chips with pine salt.
0:19:41 > 0:19:44Is this the Queen's china, Andrew?
0:19:44 > 0:19:46It is, I went up and she let me borrow it.
0:19:46 > 0:19:48Did she? That was nice of her.
0:19:50 > 0:19:53First onto his regal plates is the venison ragu.
0:19:55 > 0:19:58Then hispi cabbage cooked with juniper and bacon butter.
0:19:59 > 0:20:01The venison loin tops the ragu.
0:20:04 > 0:20:06Girolle mushrooms are added as garnish,
0:20:06 > 0:20:10with liquid nitrogen blackberries and wood sorrel.
0:20:12 > 0:20:14Venison sauce is presented in a hip flask.
0:20:16 > 0:20:18And the dish is served with a drink.
0:20:18 > 0:20:21What's in the cocktail? Gin and a fortified sweet wine
0:20:21 > 0:20:23with bitter lemon.
0:20:31 > 0:20:33So, Chef, this is Ma'am's Balmoral Birthday Venison.
0:20:33 > 0:20:36And what's in here? This is just a knife to eat your meat with and it's
0:20:36 > 0:20:39just got the 90th engraved in there for her birthday.
0:20:39 > 0:20:41Right, you bring the plates and sauce.
0:20:41 > 0:20:43I'm sure the Queen would have had a butler.
0:20:43 > 0:20:46You've let me down. I know, I'm really sorry. Right, let's go.
0:20:51 > 0:20:56The hip flask is obviously a nod to the Balmoral Estate. Yeah.
0:20:56 > 0:20:58You've got the beautiful napkin, the china,
0:20:58 > 0:20:59the engraving on the knife.
0:20:59 > 0:21:02It's a real show-stopper in terms of presentation.
0:21:04 > 0:21:05Oh, that's strong, isn't it?
0:21:05 > 0:21:07Yeah.
0:21:07 > 0:21:09Happy with the cooking of the venison?
0:21:09 > 0:21:12Yeah, you know, I've just roasted it quite traditionally in a pan.
0:21:12 > 0:21:15The flavour of the meat's lovely. You can really taste the marinade.
0:21:15 > 0:21:18Lovely, lovely meat. For me, I'm not so keen on the ragu.
0:21:18 > 0:21:20I don't see why you need that.
0:21:20 > 0:21:22I'm happy with the ragu.
0:21:22 > 0:21:24You wanted it that rich? Mm.
0:21:24 > 0:21:27The sauce, you wanted that sweetness coming through?
0:21:27 > 0:21:28Yeah, definitely.
0:21:28 > 0:21:31It needs a bit of sweetness because it's such a rich meat.
0:21:31 > 0:21:33What about the game chips?
0:21:34 > 0:21:36They're nice.
0:21:36 > 0:21:38It's got crunch, they're not oily or greasy.
0:21:40 > 0:21:42And the cabbage, you wanted it crispy?
0:21:42 > 0:21:44Sort of al dente, it's got a bit of crunch,
0:21:44 > 0:21:47which is nice on the dish for a little bit of extra texture.
0:21:47 > 0:21:49I find the bread sauce a touch overpowering.
0:21:49 > 0:21:52Matt has got some serious oomph to that.
0:21:52 > 0:21:53There's a lot of spice going on here.
0:21:54 > 0:21:57I might pull back on the spice in the bread sauce.
0:21:57 > 0:21:58Do you think this is your best course yet?
0:21:58 > 0:22:01Yes. So far, this is the one I'm most happy with.
0:22:01 > 0:22:03Would you be happy to serve this dish at the banquet?
0:22:03 > 0:22:05I think it would fit really well.
0:22:11 > 0:22:14How did it go, my man? All right, boys? Yeah, good. Yeah, happy?
0:22:14 > 0:22:15I was happy with it. It looked good.
0:22:15 > 0:22:19So, still, again, I keep learning every time I do a course in here so,
0:22:19 > 0:22:22you know, I think it's the same for all of us, isn't it? Yeah.
0:22:24 > 0:22:25Daniel is last to plate up.
0:22:25 > 0:22:28He's hoping his Great British Heritage beef
0:22:28 > 0:22:32will secure enough points to give him the lead over Danny.
0:22:33 > 0:22:36Beef sauce is presented in silverware,
0:22:36 > 0:22:38along with his dauphine potatoes.
0:22:41 > 0:22:44On his plates, Daniel serves cauliflower puree,
0:22:44 > 0:22:47butternut squash and Romanesco broccoli.
0:22:49 > 0:22:54Next is the shin of beef, which he was worried hadn't cooked properly.
0:22:54 > 0:22:56Are you happy with the cooking of all the meat?
0:22:56 > 0:22:58Yeah, definitely, yeah.
0:22:58 > 0:23:00Roasted shallots,
0:23:00 > 0:23:02beef fillet
0:23:02 > 0:23:05and shallot puree complete the dish.
0:23:11 > 0:23:14OK, Daniel. Name of your dish? Great British Heritage.
0:23:16 > 0:23:18Really lovely, yeah, really grand.
0:23:18 > 0:23:20Yeah, I love the, love the cloches.
0:23:20 > 0:23:23Makes me feel all patriotic.
0:23:23 > 0:23:25So we think beef's going to win it over venison?
0:23:25 > 0:23:27We'll see. All right, let's go.
0:23:33 > 0:23:35A little bit of sauce. Yeah.
0:23:37 > 0:23:39Sauce is lovely. It's got good consistency.
0:23:39 > 0:23:41But I don't know if it's beefy enough.
0:23:43 > 0:23:44So how long did we cook the shin for?
0:23:44 > 0:23:47This was cooked for the best part of two hours in the pressure cooker.
0:23:47 > 0:23:48Really? Wow. Yes.
0:23:49 > 0:23:51I think he's absolutely nailed that.
0:23:51 > 0:23:55Good skill. That cauliflower puree is absolutely stunning. Yeah.
0:23:56 > 0:23:57And the Romanesco.
0:23:57 > 0:24:00It's slightly unusual. Not everyone's aware of that vegetable.
0:24:01 > 0:24:03And then the fillet of beef.
0:24:03 > 0:24:04Not too pink.
0:24:06 > 0:24:08These pommes dauphines are a little heavy.
0:24:08 > 0:24:11He's trying to elevate for a Sunday sort of lunch dish.
0:24:11 > 0:24:13I'd prefer a roast potato, to be honest.
0:24:13 > 0:24:15Your pommes dauphine...
0:24:15 > 0:24:18Did you feel you need any sort of crunch or texture to it?
0:24:18 > 0:24:19I like the textures together.
0:24:21 > 0:24:23The texture of the shallots is a bit slimy in your mouth.
0:24:23 > 0:24:25I just don't think it needs that shallot.
0:24:25 > 0:24:28If I was at the banquet, do you think it would tell a story?
0:24:28 > 0:24:31I believe so, yes. I've got the cloche. I feel that goes together well.
0:24:32 > 0:24:35I'm just not sure if it's special enough for the banquet.
0:24:44 > 0:24:46How you doing there, boys? Well done, mate.
0:24:46 > 0:24:48How did you feel it went in there? Who knows? I don't know.
0:24:48 > 0:24:51You know as well as I do, you don't get nothing back.
0:24:53 > 0:24:55I need to catch up with Danny.
0:24:55 > 0:24:58I don't want to slip up on any points. I don't want to start chasing you boys now.
0:24:58 > 0:25:02I need the best mark out of the three of us, to be honest, to be in with a fighting chance tomorrow.
0:25:13 > 0:25:15How are we feeling after the main courses?
0:25:15 > 0:25:19Yeah, it was a tough one. Well, I'm going to start with you, Danny,
0:25:19 > 0:25:20and "Fallow the Dream".
0:25:21 > 0:25:25I liked your pear puree, you know, that's Danny putting his little twist.
0:25:25 > 0:25:28The celeriac puree was delicious.
0:25:28 > 0:25:30The duxelle was really tasty.
0:25:30 > 0:25:33The marriage of all those flavours worked well together.
0:25:33 > 0:25:37And I really thought the dish overall, it just looked stunning.
0:25:37 > 0:25:40However, your venison, as you said,
0:25:40 > 0:25:43needed a touch more cooking and I did feel the pastry
0:25:43 > 0:25:45was a little bit soggy.
0:25:46 > 0:25:49How could we tell it was related to your father in the RAF
0:25:49 > 0:25:51and that nod to the Queen? OK.
0:25:51 > 0:25:53Where's the brief? Nowhere.
0:25:56 > 0:26:00Daniel, with your dish, "Great British Heritage".
0:26:02 > 0:26:05Love the cauliflower puree, love the shallot puree
0:26:05 > 0:26:08and even though everyone was ribbing you about your French potatoes,
0:26:08 > 0:26:11they were lovely and your beef was cooked nicely.
0:26:12 > 0:26:14But was it a roasted shallot?
0:26:14 > 0:26:17Really should have had that caramelisation on it.
0:26:17 > 0:26:20Romanesco, just thought it was a bit bland
0:26:20 > 0:26:23and I don't think you hit the brief.
0:26:23 > 0:26:26I understood we have the flag, but if we took away the extra bits,
0:26:26 > 0:26:29what did that plate of food tell me?
0:26:32 > 0:26:37Andrew, your dish, "Ma'am's Balmoral Birthday Venison".
0:26:38 > 0:26:40I'm not sure you needed the ragu with that.
0:26:40 > 0:26:42You know, tasty as it was,
0:26:42 > 0:26:44it felt a lot of meat on that plate
0:26:44 > 0:26:47and the bread sauce, far too spicy.
0:26:47 > 0:26:48It really sort of killed it a bit.
0:26:50 > 0:26:53But...liked the flavour of the cabbage,
0:26:53 > 0:26:56thought that was great with the streaky bacon coming through.
0:26:56 > 0:26:58The venison, nicely cooked venison.
0:26:58 > 0:27:01The chips, I love them.
0:27:01 > 0:27:04You had really thought about that brief.
0:27:04 > 0:27:06You feel the Queen, you feel Balmoral.
0:27:09 > 0:27:11Now to the scores.
0:27:11 > 0:27:13Danny, I'm going to start with you.
0:27:16 > 0:27:17And I'm giving you...
0:27:19 > 0:27:20..an eight.
0:27:22 > 0:27:25Daniel, I'm scoring you...
0:27:27 > 0:27:28..a seven.
0:27:31 > 0:27:34Andrew,
0:27:34 > 0:27:35I'm giving you...
0:27:36 > 0:27:38..a score of eight.
0:27:39 > 0:27:41Despite a few technical things,
0:27:41 > 0:27:43you out of everyone have nailed that brief.
0:27:43 > 0:27:46Chefs, so tight now, OK?
0:27:46 > 0:27:48Dessert is the final course.
0:27:48 > 0:27:52It's not just about good cooking. Relate it to that brief.
0:27:52 > 0:27:53Good luck. Thank you.
0:27:53 > 0:27:56Thank you. Well done, boys.
0:27:56 > 0:27:58Oh, mate, it's getting closer and closer.
0:27:58 > 0:27:59Well done, great score.
0:27:59 > 0:28:02With one course to go, Danny remains in the lead.
0:28:02 > 0:28:06Daniel is two points behind and Andrew is in third place.
0:28:08 > 0:28:10I'm definitely going from strength to strength.
0:28:10 > 0:28:12I'm trying to eliminate stupid mistakes
0:28:12 > 0:28:15and hopefully I can build on an eight.
0:28:15 > 0:28:16All good fun.
0:28:18 > 0:28:20I'm not in a bad position at all.
0:28:20 > 0:28:23It's still all to play for in this last course.
0:28:23 > 0:28:24I've never done anything so hard in my life!
0:28:26 > 0:28:29We've still got another one to go and it's even harder than that one!
0:28:29 > 0:28:32I'm over the moon to be top of the leaderboard, still,
0:28:32 > 0:28:35but I need to push even harder now, make sure I'm there at the end of the week.
0:29:01 > 0:29:02There's a brand-new way to stay
0:29:02 > 0:29:04on top of the Premier League action.
0:29:04 > 0:29:06We look ahead to the weekend's fixtures,
0:29:06 > 0:29:07with insider knowledge and views
0:29:07 > 0:29:09from a host of football stars.
0:29:09 > 0:29:11For me, what I've seen of him, he's a good player.
0:29:11 > 0:29:13And we go behind the scenes with some of