0:00:02 > 0:00:06This week on Great British Menu, the chefs from the north-east
0:00:06 > 0:00:09have been working hard to impress veteran Tom Aikens.
0:00:11 > 0:00:14Second time competitor Mini Patel is going for glory.
0:00:14 > 0:00:18I'm confident about all my four dishes. I think there's a ten there.
0:00:18 > 0:00:21Tommy Banks is the youngest British holder of a Michelin star.
0:00:21 > 0:00:23It's important that we get the balance right on this dish.
0:00:23 > 0:00:25How's the beef looking, Tommy?
0:00:25 > 0:00:28And Chris Archer, who prides himself on originality.
0:00:28 > 0:00:31- Could it be silver or bronze? - Going for gold all the way, mate.
0:00:31 > 0:00:32Gold all the way.
0:00:32 > 0:00:35In the year of the Queen's 90th birthday,
0:00:35 > 0:00:38the chefs are celebrating the everyday Great Britons
0:00:38 > 0:00:41honoured throughout her reign
0:00:41 > 0:00:45and competing for a chance to cook at an historic banquet
0:00:45 > 0:00:47at the famous Palace of Westminster.
0:00:49 > 0:00:53Yesterday Mini impress veteran Tom with his fish course
0:00:53 > 0:00:55and was awarded a nine...
0:00:55 > 0:00:57It was pretty much faultless.
0:00:57 > 0:00:58Are you sure you're talking about me?
0:00:58 > 0:00:59LAUGHTER
0:00:59 > 0:01:03..keeping him within two points of first-time competitor,
0:01:03 > 0:01:04and current leader, Tommy.
0:01:04 > 0:01:07Your mackerel tartare was a touch under-seasoned.
0:01:08 > 0:01:11Fellow newcomer Chris remains in third place
0:01:11 > 0:01:14despite a decent score for his fish dish.
0:01:14 > 0:01:18Your langoustine bonbons were tres bon.
0:01:32 > 0:01:36Today is the main course but there's been an unexpected turn of events.
0:01:36 > 0:01:40Overnight, Chris has been taken ill
0:01:40 > 0:01:43and can no longer continue in the competition.
0:01:44 > 0:01:47So just two of us this morning. Chris unable to carry on.
0:01:47 > 0:01:51- He's unwell today.- Yeah, yeah. It's a bit of a shame.
0:01:51 > 0:01:53- I'm just gutted for him, really. - Yeah, exactly.
0:01:53 > 0:01:56I think he'll be disappointed himself.
0:01:56 > 0:01:58He had some great ingredients today as well and he's done some good
0:01:58 > 0:02:00cooking with the two courses that he has done.
0:02:00 > 0:02:04But we've got to put that to one side. It's the main courses.
0:02:04 > 0:02:08I'm gunning for tens. I need to catch up with you.
0:02:08 > 0:02:10I'm sure you're going to be gunning for high scores as well.
0:02:10 > 0:02:11I've just got to focus now.
0:02:11 > 0:02:13I really want to keep eking points out of Tom Aikens.
0:02:13 > 0:02:15Yeah, let battle commence.
0:02:17 > 0:02:21Tom Aikens knows what it takes to win Great British Menu,
0:02:21 > 0:02:25so he's expecting exceptional contemporary cooking.
0:02:25 > 0:02:28Yesterday on the fish course with Mini and Tommy,
0:02:28 > 0:02:29I give them both a nine.
0:02:29 > 0:02:31Today I want to see a 10.
0:02:33 > 0:02:35Up first is returning chef Mini.
0:02:35 > 0:02:40Just two points behind current leader Tommy, he's up for a fight.
0:02:41 > 0:02:43I've got loads to do today.
0:02:43 > 0:02:46I might have bitten off a bit more than I can chew but I just
0:02:46 > 0:02:48need to get it right, like my fish.
0:02:48 > 0:02:51I think the plan is attack, attack, attack.
0:02:54 > 0:02:58- Morning, Tom.- Morning. How are you? - I'm very well. You?- I'm good.
0:02:58 > 0:03:00- I guess you've heard the news about Chris?- Yeah.
0:03:00 > 0:03:04I'm afraid he's not going to be continuing so it's going to be
0:03:04 > 0:03:08- a head-to-head between you and Tommy.- Yeah.- It's still game on.
0:03:08 > 0:03:09So tell me the name of your dish.
0:03:09 > 0:03:12- The name of my dish is The Gallant And Brave.- OK.
0:03:12 > 0:03:16The inspiration behind my dish is honouring the servicemen and women
0:03:16 > 0:03:20and civilians who have put themselves in danger to save
0:03:20 > 0:03:24- others, who have been awarded the gallantry medal.- OK, fantastic.
0:03:24 > 0:03:28- The star of the show is going to be venison.- It looks lovely.
0:03:28 > 0:03:32I'm going to be slow-cooking it in a water bath and then roasting it.
0:03:32 > 0:03:33Right.
0:03:33 > 0:03:35But alongside that I'm going to be making
0:03:35 > 0:03:37a bun made from venison mince.
0:03:37 > 0:03:40So I've got some chicken livers here which I'm going to be putting
0:03:40 > 0:03:42- into the bun as well.- OK.
0:03:42 > 0:03:46And I'm going to be wrapping that in a little bit of caul fat to keep it all together.
0:03:46 > 0:03:49- The dreaded caul fat. - The dreaded caul fat?- Yeah.
0:03:49 > 0:03:51Is that not good? OK.
0:03:51 > 0:03:55I'll try to go skimpy on that. Kid's portions on the caul fat.
0:03:55 > 0:03:59- Kid's portions, exactly, on the caul fat.- And then I've got some humble parsnips.
0:03:59 > 0:04:03- Great with venison.- Yeah, delicious. - I've got some red cabbage.
0:04:03 > 0:04:06I'm going to be using some port to cook it down.
0:04:06 > 0:04:09- I'm going to be making a savoury granola.- A savoury granola?- Yeah.
0:04:09 > 0:04:12- Really?- Yeah, with a little bit of spice in it as well.- OK.
0:04:12 > 0:04:15- Is that the contemporary part of your dish?- Well, I hope so.
0:04:15 > 0:04:17Just a little bit of information for you.
0:04:17 > 0:04:19When I went through to finals week I also did
0:04:19 > 0:04:21a savoury granola with oats.
0:04:21 > 0:04:24And mine was really, really good.
0:04:24 > 0:04:26HE CHUCKLES
0:04:26 > 0:04:30I wish you good luck. Continue the high scores, OK?
0:04:30 > 0:04:32- Thanks very much.- Thank you.
0:04:32 > 0:04:35So Mini's dish, he has one ingredient there which is caul fat,
0:04:35 > 0:04:39if it's not cooked properly it has this really stringy, chewy
0:04:39 > 0:04:42texture to it, so he needs to make sure that he cooks it well.
0:04:44 > 0:04:48Next is Tommy. Currently leading on 17 points,
0:04:48 > 0:04:51Tommy has consistently impressed veteran Tom,
0:04:51 > 0:04:54but he has no intention of taking it easy.
0:04:54 > 0:04:58The week's gone really well for me. So obviously an eight and a nine so far,
0:04:58 > 0:05:01I'd love to get a ten out of Tom. If it's today or tomorrow,
0:05:01 > 0:05:02I want to get one out of him.
0:05:05 > 0:05:08- Hi, Tommy.- Hi, Chef.- How are you doing? All right?- Good, yeah.
0:05:08 > 0:05:12So it's down to you two and, as I said to Mini, I still want you two
0:05:12 > 0:05:15- going at it hammers and tongs. - We both upped our games yesterday.
0:05:15 > 0:05:17You both definitely did, which was nice to see,
0:05:17 > 0:05:18and I hope it continues today.
0:05:18 > 0:05:21So, Tommy, what are you making for us?
0:05:21 > 0:05:23The name of the dish is Beef At The Cutting Edge.
0:05:23 > 0:05:26As a nation we're very famous for roast beef, we're beef eaters.
0:05:26 > 0:05:28We absolutely are.
0:05:28 > 0:05:30So I thought for the banquet these guys need honouring, and I think
0:05:30 > 0:05:33roast beef is what you need to give them on the banquet.
0:05:33 > 0:05:35- This is a Wagyu-Angus cross.- Yeah.
0:05:35 > 0:05:39So taking Wagyu, which is probably the most revered beef in the world,
0:05:39 > 0:05:42crossed with one of our great historical breeds as well.
0:05:42 > 0:05:44I am using the sirloin and I am kind of roasting it for you
0:05:44 > 0:05:47but it's not going to be coming with a normal garnish.
0:05:47 > 0:05:49I'm going to be using the bone marrow as well.
0:05:49 > 0:05:53I'm going to roast that inside the bone and I'm going to serve that
0:05:53 > 0:05:56- with seed pods from the wild garlic. - You've done these yourselves, I guess?
0:05:56 > 0:06:00- Yes, I pickled them back in spring. - OK.
0:06:00 > 0:06:05- And I'm going to use the brine from that to make an emulsion with lovage.- OK.
0:06:05 > 0:06:10This will be made into an oil and that will make the sauce for the dish.
0:06:10 > 0:06:15- Hen-of-the-woods mushrooms.- OK. - I love these. Quite a beery sort of flavour to them.
0:06:15 > 0:06:19That kind of leaves this. A nice Primo cabbage.
0:06:19 > 0:06:23- I'm going to roast it sort of whole in a big section.- OK.- Then I'll trim it down from there.
0:06:23 > 0:06:27- Right. I see you've got some flower arranging classes going on over here.- Yeah.
0:06:27 > 0:06:31Yeah, so these are some nasturtiums that I've brought with me.
0:06:31 > 0:06:33So in pretty much every course that you've cooked for me,
0:06:33 > 0:06:35you've brought something from home?
0:06:35 > 0:06:38- Yeah.- So yesterday you both got nines.
0:06:38 > 0:06:41Still all to play for. I want to see one of you get a ten.
0:06:41 > 0:06:44With the ingredients you've got, the quality of the product,
0:06:44 > 0:06:46you can both definitely do it.
0:06:46 > 0:06:50- So, both of you, cook your hearts out and have fun.- Thanks, Chef.
0:06:52 > 0:06:54Tommy's dishes so far have been very subtle.
0:06:54 > 0:06:56This dish is full of punchy flavours.
0:06:56 > 0:06:59He's got the lovage, the hen-of-the-wood mushrooms,
0:06:59 > 0:07:03the pickled garlic seeds, and they need to all work together because they're all
0:07:03 > 0:07:07going to be fighting against each other if he doesn't control them.
0:07:10 > 0:07:14As cooking gets under way there's only one thing on Tommy and
0:07:14 > 0:07:15Mini's minds.
0:07:15 > 0:07:19- You're going for a ten? - Well, obviously I'd love a ten but I'm feeling the pressure
0:07:19 > 0:07:21a bit more cos I've got this amazing beef and...
0:07:21 > 0:07:24killed this animal specially for the competition.
0:07:24 > 0:07:26- If I cook it badly that animal's died in vain, hasn't it?- Yeah.
0:07:26 > 0:07:29So feeling that one a little bit here. How are you feeling today?
0:07:29 > 0:07:33- Are you confident about your dish? - Yeah, I'm confident about all my four dishes
0:07:33 > 0:07:34and I'm sure you are too.
0:07:35 > 0:07:39Both Mini and Tommy are cooking large joints of meat.
0:07:39 > 0:07:43While Tommy slow-cooks his Wagyu-Angus in a water bath,
0:07:43 > 0:07:46Mini also prepares his venison by sealing it in a vac pac bag
0:07:46 > 0:07:51with butter, fresh herbs and juniper berries before also putting into a water bath.
0:07:51 > 0:07:54- We're both cooking a big hunk of meat, aren't we?- Yeah.
0:07:54 > 0:07:56I think that's what it's got to be about for a main course.
0:07:56 > 0:08:01- You want something you can get your teeth into.- Yeah. It's got to be a showstopper. That's I'm going for.
0:08:01 > 0:08:04Next, it's on to the venison buns.
0:08:04 > 0:08:08Mini combines venison mince with finely chopped shallots,
0:08:08 > 0:08:12and garlic, chicken liver, port and spices.
0:08:12 > 0:08:16Then rolls into balls. But something's niggling Mini.
0:08:16 > 0:08:20Tom's thrown me a little curveball there. He's not a fan of caul fat.
0:08:20 > 0:08:22Caul fat's one of those things, isn't it?
0:08:22 > 0:08:25- If you cook it well, you don't know it's there.- Yeah.
0:08:25 > 0:08:28But if it's undercooked, it's very chewy. Do you need it?
0:08:28 > 0:08:31Don't know. I've never made it without it, that's the point.
0:08:31 > 0:08:34- Probably don't change now, I'd imagine.- Yeah, exactly.
0:08:34 > 0:08:35That's I think too.
0:08:35 > 0:08:41Mini wraps the venison mince balls in cabbage and the contentious caul fat.
0:08:41 > 0:08:46He then braises the venison mince parcels in stock and
0:08:46 > 0:08:49leaves them to cool before finally wrapping in puff pastry.
0:08:49 > 0:08:52They'll be baked just before service.
0:08:53 > 0:08:55How does this dish fit into the brief?
0:08:55 > 0:08:58I've been inspired by Britons who have gone above and beyond
0:08:58 > 0:09:00the call of duty and have been honoured by the Queen.
0:09:00 > 0:09:04In my research I've met some amazing characters.
0:09:04 > 0:09:08When they talk to you about what they actually did, it leaves you speechless.
0:09:08 > 0:09:12If there's one dish I would want at the banquet, it would be this one.
0:09:12 > 0:09:16- It means so much more.- Is this your one, is it?- Yes, this is the one.
0:09:18 > 0:09:21Mini's main course honours the gallant and brave
0:09:21 > 0:09:25so he visited the Imperial War Museum to meet one of the few people
0:09:25 > 0:09:29awarded the Queen's highest honour for valour, the Victoria Cross.
0:09:29 > 0:09:33- Hi, you must be Johnson. - Mini, how are you?- I'm very well. Pleased to meet you.- Pleasure.
0:09:35 > 0:09:39In 2004 while on duty in Iraq, Lance Sergeant Johnson Beharry
0:09:39 > 0:09:42suffered life-threatening head injuries after
0:09:42 > 0:09:46a grenade hit the vehicle he was driving.
0:09:46 > 0:09:49Somehow Johnson managed to drive his fellow soldiers to safety
0:09:49 > 0:09:51before losing consciousness.
0:09:51 > 0:09:55He needed emergency brain surgery to save his life.
0:09:56 > 0:10:00I didn't have no memory. I couldn't speak. I couldn't walk.
0:10:00 > 0:10:05I didn't know who my family was. And that is the hard part.
0:10:06 > 0:10:09Learning to do it all over again.
0:10:10 > 0:10:15In 2005, it was announced that I was going to receive the
0:10:15 > 0:10:19Victoria Cross for my action in Iraq. I didn't know what it was.
0:10:19 > 0:10:22To me it was just an award.
0:10:22 > 0:10:27But today I know it is the most amazing thing you could ever receive.
0:10:27 > 0:10:31And if you ever want to be awarded a medal or have some honour
0:10:31 > 0:10:34after your name, it's the one.
0:10:34 > 0:10:35I'm speechless.
0:10:37 > 0:10:40Mini was surprised to discover that for Johnson
0:10:40 > 0:10:44the hardest day of his life was the investiture itself.
0:10:44 > 0:10:47Did it feel good to receive the Victoria Cross?
0:10:47 > 0:10:53It was amazing to receive it but it was scary. I'm in the British Army.
0:10:53 > 0:10:57Queen and country. The Queen is my boss. The big boss.
0:10:57 > 0:11:03Uniform ready, shoes shining, I had my hair cut, well shaved.
0:11:04 > 0:11:08Walk down the stateroom, halfway down,
0:11:08 > 0:11:11turn left, bow, take two steps forward.
0:11:11 > 0:11:13It is the hardest thing I ever done in my life.
0:11:13 > 0:11:17But it was the most amazing day of my life.
0:11:17 > 0:11:22She said to me, "You're a very special person. I don't get to do this very often."
0:11:22 > 0:11:24And then the light bulb came on and I realised,
0:11:24 > 0:11:26"Whoa, I'm in front of the Queen."
0:11:26 > 0:11:29And she pinned the medal on my chest.
0:11:29 > 0:11:32Amazing conversation. What a day.
0:11:36 > 0:11:39Mini wanted to see what Johnson thought of this culinary tribute
0:11:39 > 0:11:43to servicemen and women, only to find out he's something of an expert.
0:11:43 > 0:11:48Mini! I love cooking. Most of all, I love baking as well.
0:11:48 > 0:11:53I've made loads of different cakes, bread. Yeah, anything in the kitchen.
0:11:53 > 0:11:55- I love the kitchen.- What I've got here is the venison,
0:11:55 > 0:11:59a few elements of the dish that I'm planning to do for the main course
0:11:59 > 0:12:03which I'd really love for you to try, taste and tell me what you think.
0:12:03 > 0:12:04That looks good.
0:12:08 > 0:12:11I'll have it. I'll have it all.
0:12:11 > 0:12:12MINI LAUGHS
0:12:12 > 0:12:14I'll definitely give you the tick.
0:12:14 > 0:12:15- Good man.- Keep working.
0:12:15 > 0:12:16THEY LAUGH
0:12:16 > 0:12:19Meeting Johnson today was absolutely amazing.
0:12:19 > 0:12:22It's given me a bit more confidence in the dish that it is the right one.
0:12:28 > 0:12:30Back in the kitchen, Mini starts another one
0:12:30 > 0:12:34of his contemporary elements, the savoury granola,
0:12:34 > 0:12:36and once again he is having doubts.
0:12:36 > 0:12:40Tom throws his curveballs at me every time we go talking about any of my dishes.
0:12:40 > 0:12:44- So now is the battle of the granolas.- Really?
0:12:44 > 0:12:49- Yeah.- You should just stop copying all the things he's done in the past then it wouldn't
0:12:49 > 0:12:52- be a problem.- I know. I should just look for my own inspiration rather than Tom's.
0:12:52 > 0:12:56Mini combines oats with pumpkin, sunflower and sesame seeds.
0:12:56 > 0:12:58then mixed nuts.
0:12:58 > 0:13:03He flavours with a spice blend and binds with honey and egg white.
0:13:03 > 0:13:07- Breakfast time, Mini? Honey and granola.- Yeah, that's right.
0:13:07 > 0:13:08Yeah. It's a contemporary twist.
0:13:08 > 0:13:12- Don't usually have curry on my breakfast to be fair.- No, exactly.
0:13:12 > 0:13:16- It's nice. It needs cooking! - Thanks for that(!) Cheers, mate.
0:13:16 > 0:13:17Love you a long time.
0:13:21 > 0:13:25Across the kitchen, Tommy is making his lovage oil.
0:13:25 > 0:13:30He starts by blanching half a kilo of lovage in boiling water.
0:13:30 > 0:13:32My starter, the flavour was maybe a little bit too subtle.
0:13:32 > 0:13:35- This is not subtle. - Is this going to be in your face?
0:13:35 > 0:13:37Yeah, he said he wants things a bit more punchy.
0:13:37 > 0:13:39This one's going to smack him in the chops, I reckon.
0:13:40 > 0:13:44Next he blends the lovage with grape seed oil at a low temperature.
0:13:44 > 0:13:47To finish, he passes the oil through a fine cloth.
0:13:47 > 0:13:50It's important that we get the balance right on this dish.
0:13:50 > 0:13:51I hope he likes garlic.
0:13:51 > 0:13:53I hope he likes lovage because it's pretty big.
0:13:53 > 0:13:56If he doesn't like garlic then I'm getting a low score, aren't I?
0:13:56 > 0:14:00Mini has moved onto his honey-roasted parsnips.
0:14:03 > 0:14:08- How are we doing?- I'm doing all right.- Just all right? Not amazing?
0:14:08 > 0:14:10Not yet cos there's so many things that are still cooking.
0:14:10 > 0:14:11BEEPING
0:14:11 > 0:14:12Yeah, that's me.
0:14:12 > 0:14:15Mini has to rescue another component from the oven.
0:14:15 > 0:14:20- Is this your savoury granola? - Yes, this is the one.- Smells like a curry.
0:14:20 > 0:14:25- Quite broad.- Quite nice.- I hope so. it's not cooled down yet. - It's very different to mine.
0:14:25 > 0:14:28- Mine definitely wasn't curry-flavoured.- Right.
0:14:28 > 0:14:31'Mini has some components going on the dish.'
0:14:31 > 0:14:36His granola has a lot of intricate spices. He has cardamom, he has star anise, he has sesame seeds.
0:14:36 > 0:14:39So it definitely packs a more powerful punch than mine.
0:14:41 > 0:14:45Current leader Tommy is also contemplating his dish.
0:14:45 > 0:14:48Bone marrow is a bit, I don't know, love it or hate it?
0:14:48 > 0:14:51- Love, love, love, isn't it? - Yeah?- Yeah.
0:14:51 > 0:14:53I think so and hopefully it's suitable for the banquet.
0:14:53 > 0:14:58Tommy mixes his chopped bone marrow with fresh herbs and returns
0:14:58 > 0:15:00to the bone to roast just before service.
0:15:00 > 0:15:04When I've cooked the beef, I'm just going to keep brushing it in the beef fat
0:15:04 > 0:15:06- and just keep it really moist and delicious.- Mm.
0:15:06 > 0:15:10- Yeah, it could be a bit of a love-in, this dish, if I pull it off.- Yeah.
0:15:10 > 0:15:13Next it's on to the lovage and garlic emulsion.
0:15:13 > 0:15:18Tommy adds mustard and wild garlic caper brine to a chicken reduction.
0:15:18 > 0:15:22He then slowly whisks in the lovage oil to make a thick, creamy emulsion.
0:15:23 > 0:15:25Whoo!
0:15:25 > 0:15:27Then it's back to the beef.
0:15:29 > 0:15:32- How's your beef, Tommy?- Yeah, it's just come out of the water bath.
0:15:33 > 0:15:36- I'm having to seal it on here. - Indoor barbecue.- Yeah.
0:15:39 > 0:15:42If I was cooking in the restaurant, I would cook it in a pan but if I'm
0:15:42 > 0:15:46cooking for a banquet I think water-bathing's a safe option for that.
0:15:46 > 0:15:47Absolutely.
0:15:47 > 0:15:50I mean, generally I would say the fat on the beef has quite
0:15:50 > 0:15:53a bit of flavour. Did you intentionally want to remove that or...?
0:15:53 > 0:15:56I thought more people might prefer it with less fat but also
0:15:56 > 0:15:59- I'm serving the bone marrow on the side.- OK.- So that's an awful lot of fat as well.
0:15:59 > 0:16:03- Fair enough. Well, good luck. - Thank you, Chef.
0:16:03 > 0:16:06He has a lot of really interesting ingredients there.
0:16:06 > 0:16:10All very strong flavour so I hope they are subtle enough to let
0:16:10 > 0:16:13the beef stick out of the main component of the dish.
0:16:16 > 0:16:18Mini, out to show Tom his dish is worthy of a ten,
0:16:18 > 0:16:22is working on yet another component -
0:16:22 > 0:16:24sticky red cabbage.
0:16:24 > 0:16:28He braises the cabbage with dried cranberries and grated apple
0:16:28 > 0:16:30in red wine vinegar, port and red wine.
0:16:32 > 0:16:35He then flavours with bay leaf and star anise.
0:16:35 > 0:16:39Once reduced, he'll sweeten with honey and cassis.
0:16:39 > 0:16:40See this?!
0:16:40 > 0:16:43Yeah, I pushed myself for this course, probably more than I should have done.
0:16:43 > 0:16:47But if it's a ten that you want, then I'm going to give it everything to try and do it.
0:16:48 > 0:16:54First to present his main course, Beef At The Cutting Edge, is Tommy.
0:16:54 > 0:16:56While he rests his Wagyu-Angus beef...
0:16:56 > 0:16:58It's hot in here.
0:16:58 > 0:17:00..Tommy caramelises wedges of Primo cabbage in
0:17:00 > 0:17:02a pan and finishes with butter.
0:17:04 > 0:17:06He also pan-fries his mushrooms...
0:17:06 > 0:17:07Oh!
0:17:07 > 0:17:09..and glazes with chicken stock.
0:17:11 > 0:17:13How's the beef looking, Tommy?
0:17:14 > 0:17:18First onto the plate is Tommy's Wagyu-Angus sirloin,
0:17:18 > 0:17:20which was reared on his neighbour's farm.
0:17:22 > 0:17:27Then the pan fried cabbage hearts and glazed hen-of-the-wood mushrooms.
0:17:27 > 0:17:31Next, hand-picked nasturtium leaves and flowers
0:17:31 > 0:17:33and some wild garlic capers.
0:17:33 > 0:17:35What do you think to the beef, Mini?
0:17:35 > 0:17:37Yeah, the beef looks lovely. Spot-on.
0:17:37 > 0:17:42Tommy dresses the dish with lovage oil and the lovage and garlic dressing.
0:17:44 > 0:17:49- What have you got there, Tommy? - It's just lovage and wild garlic.
0:17:49 > 0:17:54Tommy presents the dish with a side of bone marrow served on miniature hay bales.
0:17:54 > 0:17:57Can you give me a hand up with these bones?
0:18:00 > 0:18:03OK this is my dish. We've got these Sheffield steel knives as well
0:18:03 > 0:18:06- so it's Beef At The Cutting Edge. - Boom-boom.- Boom-boom.
0:18:06 > 0:18:10- So you think the beef is cutting edge enough?- I hope so.
0:18:10 > 0:18:15It's like a trip up to your part of the world with a little garden on the plate.
0:18:15 > 0:18:17Mini, what do you think?
0:18:17 > 0:18:21Yeah, it looks great. I'm looking forward to it.
0:18:21 > 0:18:24Well, let's go and try it, guys. You enjoy your portion of beef.
0:18:30 > 0:18:35- Use the knives?- Yeah, absolutely. Sheffield steel, such a traditional thing in Yorkshire.- Mm-hm.
0:18:35 > 0:18:38So I found a guy making modern knives as well.
0:18:38 > 0:18:39Fantastic.
0:18:39 > 0:18:43It looks stunning. It really is stunning. He's cooked the beef really well.
0:18:43 > 0:18:47Wow. Sharp knife for very nicely cooked beef.
0:18:48 > 0:18:49Right, the beef.
0:18:51 > 0:18:55- Happy with the way that it's cooked? - Hm. I've got a mouthful of beef, but, yeah.
0:18:55 > 0:18:59It's super tender. He's cooked it nicely. Nice seasoning.
0:18:59 > 0:19:04It really is stunning. On that note, I'll just have a bit more.
0:19:04 > 0:19:11- So the roast cabbage, seasoned enough?- Maybe a grain more salt.
0:19:13 > 0:19:16This cabbage, it's tender but it's retained its texture so he's cooked it
0:19:16 > 0:19:19extremely well cos he's got the best of both worlds out of it.
0:19:19 > 0:19:22And the bone marrow, do you think they add something to the dish?
0:19:22 > 0:19:25It's not something that people generally eat all the time,
0:19:25 > 0:19:27but I think it's absolutely delicious.
0:19:27 > 0:19:30I love bone marrow. I think most chefs do. So, actually, that,
0:19:30 > 0:19:32for some people they might be like, "That's a lot".
0:19:32 > 0:19:36For me that's like, yeah, perfect. Bring it on. Keep giving it to me.
0:19:36 > 0:19:40The emulsion, right amount of garlic for you?
0:19:40 > 0:19:42I think when you're using something like wild garlic,
0:19:42 > 0:19:45you have to have it there. I don't think it's overbearing.
0:19:45 > 0:19:48You got a big piece of protein there to go with it. I think it's right.
0:19:48 > 0:19:54If I was being uber critical, I'd say the portion of beef is a bit too small.
0:19:54 > 0:19:57HE LAUGHS
0:19:57 > 0:19:58Yeah, I want more.
0:19:58 > 0:20:00What would you score your dish?
0:20:01 > 0:20:03It's been quite good so far this week.
0:20:03 > 0:20:06I wouldn't like to drop below eight I got for my starter.
0:20:06 > 0:20:07I want to keep it up there.
0:20:07 > 0:20:10There's only one score really for this dish
0:20:10 > 0:20:11and that's a ten.
0:20:11 > 0:20:15You know I've been wanting to give a ten.
0:20:15 > 0:20:16I want you to give a ten as well.
0:20:16 > 0:20:19I'm just not going to be the guy who's asking for tens.
0:20:23 > 0:20:26In the kitchen, Mini is putting the finishing touches to
0:20:26 > 0:20:32The Gallant And Brave, his ambitious dish comprising nine complex elements.
0:20:34 > 0:20:36- How's it going, Chef?- All right.
0:20:36 > 0:20:39- Well done on that dish. That was absolutely stunning. - Did you enjoy it?
0:20:39 > 0:20:42- It was a definite ten from me, definite ten.- Seriously? - Yeah, yeah.
0:20:42 > 0:20:45I am happy with it, but I hate this bit.
0:20:45 > 0:20:48- I love doing the cooking, but I hate doing the waiting.- Yeah.
0:20:48 > 0:20:51Mini finishes his rack of venison in a pan with butter,
0:20:51 > 0:20:53garlic and fresh thyme.
0:20:53 > 0:20:55That's a lot of butter, that, Mini.
0:20:55 > 0:20:57Yeah, it's a big bit of venison though, to be fair.
0:20:57 > 0:20:59Now you're talking my language.
0:20:59 > 0:21:05While Mini rests his meat, he roasts rings of parsnip in a pan.
0:21:05 > 0:21:07Mini, I've got high hopes for this dish.
0:21:10 > 0:21:14Next, Mini brushes his venison in Dijon mustard
0:21:14 > 0:21:17and rolls in a pistachio crumb.
0:21:17 > 0:21:20Mini will be serving his dish on specially commissioned plates.
0:21:20 > 0:21:23- They look awesome, mate. - Yeah, they do, don't they?
0:21:23 > 0:21:27- "The Queen's Gallantry Medal.- They look stunning. Proud as punch.
0:21:27 > 0:21:29First onto the plate, parsnip puree,
0:21:29 > 0:21:34A roll of pickled chicory and his sticky braised red cabbage.
0:21:34 > 0:21:37- You're due at the pass, Mini. - All right.
0:21:37 > 0:21:40Next, Mini adds the rack of venison before adding rounds of
0:21:40 > 0:21:44honey-roasted parsnip and a venison bun.
0:21:44 > 0:21:46Venison bun, Mini, that looks nice and golden.
0:21:46 > 0:21:49Yeah, and it should pack a real good gamey flavour, do you know what I mean?
0:21:49 > 0:21:51Yes, they look very tasty.
0:21:51 > 0:21:54Mini finishes with blanched kale, a rich red wine sauce
0:21:54 > 0:21:57and some of his spiced savoury granola.
0:21:59 > 0:22:04He presents his dish in Queen's Gallantry Medal boxes.
0:22:04 > 0:22:06There we are.
0:22:06 > 0:22:08- So, name of the dish? - The Gallant And Brave.
0:22:08 > 0:22:10- You think you're brave enough? - I hope so.
0:22:10 > 0:22:13And you're happy with everything on the plate?
0:22:13 > 0:22:15If I'm going to pick absolute faults,
0:22:15 > 0:22:17I know a lot of people like their venison rare,
0:22:17 > 0:22:20but me, a little bit more than that.
0:22:20 > 0:22:24- Tommy, what do you think? - It's stunning. Stunning plate. I love the presentation.
0:22:24 > 0:22:29- Really colourful dish. I can't wait to eat it.- Scared?- Yeah. Yeah, I am.
0:22:29 > 0:22:31Let's go and try it.
0:22:40 > 0:22:44You said you weren't overly happy with the way the venison was cooked.
0:22:44 > 0:22:47For me I would have left it in the pan for another minute or rested
0:22:47 > 0:22:49- it for an extra five.- Mm.
0:22:49 > 0:22:51It looks absolutely stunning.
0:22:51 > 0:22:55The venison is absolutely delicious, really tender, great flavour.
0:22:55 > 0:22:57The pistachio crumb really works as well.
0:22:57 > 0:23:01I think maybe it could have rested slightly longer but now I'm eating it I think it's all right.
0:23:01 > 0:23:04- You've got two components of parsnip on your dish.- Yes.
0:23:04 > 0:23:07- Do you think you need both of them? - Yeah, I think so.
0:23:07 > 0:23:10I think the puree is a great second sauce.
0:23:10 > 0:23:13The honey-roast parsnips with the loin...
0:23:13 > 0:23:16I'm happy that I've put both on, is what I'm trying to say.
0:23:16 > 0:23:18Parsnip puree perhaps doesn't have as much flavour as
0:23:18 > 0:23:20the roasted parsnip, but it's got a really good texture,
0:23:20 > 0:23:23and I think it's nice to have that sort of creamy element to the dish.
0:23:23 > 0:23:25So the venison bun.
0:23:25 > 0:23:27There was very little caul,
0:23:27 > 0:23:28which I was happy to see.
0:23:28 > 0:23:32- Is the pastry cooked enough, Mini? - Er, no.
0:23:32 > 0:23:35I think the base is too thick.
0:23:35 > 0:23:38It's left it a little bit soggy, to be honest, on the bottom.
0:23:38 > 0:23:40The bun, I think it's absolutely delicious.
0:23:40 > 0:23:44really rich, deep in flavour, the pastry's delicious,
0:23:44 > 0:23:46it's crispy but soft underneath.
0:23:46 > 0:23:49I think he's really nailed it on.
0:23:49 > 0:23:52And the caul, not a problem for me, it's totally cooked out.
0:23:52 > 0:23:56And the granola, have you got the right amount of spice?
0:23:56 > 0:23:57It's for a banquet.
0:23:57 > 0:24:00You don't want to give everyone a curry, do you know what I mean?!
0:24:00 > 0:24:03That's not my intention, but it is to put my personality and my
0:24:03 > 0:24:06heritage into that dish and I think I've done that.
0:24:06 > 0:24:07So I really like the granola.
0:24:07 > 0:24:11It is spicy, but I think that stands up very well to the meat.
0:24:11 > 0:24:12There's a lot of meat there.
0:24:12 > 0:24:15- What would you mark your dish? - An eight.
0:24:15 > 0:24:18They're small things but they make a difference.
0:24:25 > 0:24:28- Well done. That was quality, I really enjoyed that.- Did you?- Yeah.
0:24:28 > 0:24:30Yeah, you've got me worried with that dish.
0:24:30 > 0:24:34I think it fits the brief really well, I think the presentation's beautiful.
0:24:34 > 0:24:36You're going to get a high score for that.
0:24:39 > 0:24:40The pastry, at the bottom,
0:24:40 > 0:24:44there's an extra fold that I thought I'd cut out, but I hadn't.
0:24:44 > 0:24:46Yeah, it had that little bit of soggy... I like that.
0:24:46 > 0:24:48Tom Aikens might like a soggy bottom.
0:24:52 > 0:24:54You...
0:25:01 > 0:25:04So, Chefs, how did it feel with just the two of you in the kitchen?
0:25:04 > 0:25:06A little strange?
0:25:06 > 0:25:08A little at the beginning but... there was so much to do.
0:25:08 > 0:25:13- There was a lot to do, yeah. There's more space.- So no excuses.
0:25:13 > 0:25:16So, Tommy, going to start with you
0:25:16 > 0:25:18and your Beef At The Cutting Edge.
0:25:19 > 0:25:22When I saw that you were using Wagyu beef,
0:25:22 > 0:25:26I had really high expectations for this dish.
0:25:27 > 0:25:29The beef...
0:25:29 > 0:25:30was very nice indeed.
0:25:32 > 0:25:34- Cut like butter.- Thanks, Tom.
0:25:34 > 0:25:37And there were some really good strong flavours there,
0:25:37 > 0:25:41from the hen-of-the-wood mushrooms, the pickled garlic seeds,
0:25:41 > 0:25:44they all really worked well together.
0:25:44 > 0:25:46So well done.
0:25:47 > 0:25:52The lovage emulsion packed a punch and it really complemented the beef.
0:25:54 > 0:25:58Your home-grown nasturtiums gave it a really nice peppery touch.
0:26:00 > 0:26:02However,
0:26:02 > 0:26:06the cabbage that you beautifully pan-fried did not have enough
0:26:06 > 0:26:08seasoning on it.
0:26:08 > 0:26:10It was too subtle in flavour.
0:26:12 > 0:26:18Mini, your dish, The Gallant And Brave,
0:26:18 > 0:26:21I loved the story and it really hit the brief.
0:26:22 > 0:26:25The venison had a really good flavour,
0:26:25 > 0:26:28the red cabbage, I would have said, "Give me some more,"
0:26:28 > 0:26:30it was that good.
0:26:30 > 0:26:33I loved the granola, I liked the delicate spice that you put
0:26:33 > 0:26:37into it, and I have to say it was definitely as good as mine.
0:26:40 > 0:26:43Parsnips, lovely puree.
0:26:44 > 0:26:47I liked the addition of the roast parsnip.
0:26:48 > 0:26:49But...
0:26:49 > 0:26:50big error, Mini.
0:26:52 > 0:26:56I know you said the venison loin wasn't cooked to perfection
0:26:56 > 0:27:00and what you should have done is let it rest while you dressed
0:27:00 > 0:27:01the rest of the dish.
0:27:01 > 0:27:05And having that extra two minutes could have then made
0:27:05 > 0:27:06the venison perfect.
0:27:08 > 0:27:12The venison bun, the pastry was undercooked.
0:27:12 > 0:27:16And for me the meat inside was just a touch too dry.
0:27:18 > 0:27:20So to the scores.
0:27:20 > 0:27:24Mini, I'm going to give you a score...
0:27:26 > 0:27:27..of seven.
0:27:31 > 0:27:34Tommy, I'm giving you a score of...
0:27:36 > 0:27:37..nine.
0:27:39 > 0:27:42- Excellent cooking, almost a ten. - Yeah, I know. It's...
0:27:45 > 0:27:47So, we know there's only two of you.
0:27:47 > 0:27:51You've got the dessert to go and I want you pushing right to the end,
0:27:51 > 0:27:54and I still want a ten.
0:27:54 > 0:27:58You both are very capable of doing it. I want to see it.
0:28:00 > 0:28:03Well done.
0:28:03 > 0:28:06With only one course to go, Tommy is still in the lead,
0:28:06 > 0:28:09with Mini four points behind.
0:28:09 > 0:28:13Stupid things like that tiny bit of seasoning on that cabbage.
0:28:13 > 0:28:17You know, a nine's a good score but I just felt like I was going to get
0:28:17 > 0:28:20a ten and, ugh, it's just annoying when it's such a small little thing.
0:28:20 > 0:28:22- MINI GROANS - Seven.
0:28:22 > 0:28:25A seven from Tom for the main course I think was a fair score.
0:28:25 > 0:28:27I really, really liked my venison dish.
0:28:27 > 0:28:29Sadly a few elements let me down
0:28:29 > 0:28:32but I'm going to get 'em right for the judges.