0:00:03 > 0:00:05This week on Great British menu,
0:00:05 > 0:00:09three of the Southwest's most talented chefs.
0:00:09 > 0:00:11Michelin-starred Josh Eggleton,
0:00:11 > 0:00:15who narrowly missed out on getting to the banquet last year.
0:00:15 > 0:00:16I'm feeling the pressure.
0:00:16 > 0:00:20Jude Kereama, who crashed out of the competition last time,
0:00:20 > 0:00:22failing to cook for the judges.
0:00:22 > 0:00:25You think you're on track, then all of a sudden, something's missing.
0:00:25 > 0:00:28And new to the competition, Chris Wheeler,
0:00:28 > 0:00:32a classically trained chef with a taste for the theatrical.
0:00:32 > 0:00:35Wow. I was thinking it was going to be a simpler offering.
0:00:36 > 0:00:39In the year the nation marked the Queen's 90th birthday,
0:00:39 > 0:00:42the chefs are celebrating the everyday Great Britons
0:00:42 > 0:00:45honoured throughout her reign,
0:00:45 > 0:00:48and competing for the chance to cook for them at a banquet at
0:00:48 > 0:00:51the historic Palace of Westminster.
0:00:52 > 0:00:56Yesterday, Josh's fish course won over veteran Lisa,
0:00:56 > 0:01:00earning him an impressive nine points and extending his lead...
0:01:00 > 0:01:03This dish has massive potential. Thank you.
0:01:03 > 0:01:07..while Jude and Chris are tied in second place.
0:01:07 > 0:01:08Painful. Annoying.
0:01:09 > 0:01:14In today's main course, Josh is determined to keep his lead.
0:01:14 > 0:01:16Josh, are you trying to smoke us out, mate? Yeah, mate.
0:01:16 > 0:01:18What's happening around here?
0:01:19 > 0:01:22Jude and Chris know only top-notch dishes will do
0:01:22 > 0:01:25if they want to catch the leader.
0:01:25 > 0:01:26How's it looking, Jude?
0:01:28 > 0:01:30Oh, no.
0:01:43 > 0:01:47The chefs must create dishes reflecting the transformation in
0:01:47 > 0:01:49British gastronomy during the Queen's reign.
0:01:51 > 0:01:53Judging is Lisa Allen.
0:01:53 > 0:01:56A Michelin-starred chef and former banquet champion,
0:01:56 > 0:01:58she's looking for innovative dishes.
0:01:58 > 0:02:02It's about expressing the flavours today for me,
0:02:02 > 0:02:06getting that dish so it's perfectly executed and it's bang on the brief.
0:02:08 > 0:02:11It's a tough one, the main course. It's the biggy, isn't it?
0:02:11 > 0:02:13How are you feeling? Today, I'm cooking less.
0:02:13 > 0:02:16I don't believe you. You said that last time with your fish.
0:02:16 > 0:02:17You did, yeah.
0:02:17 > 0:02:18So, hopefully, you know,
0:02:18 > 0:02:20the Michelin judge will like this dish.
0:02:20 > 0:02:23I'm ahead of you guys, but I'm not going to rest on my laurels.
0:02:23 > 0:02:24I wish you both the best of luck.
0:02:24 > 0:02:28Really? I don't believe you! Of course. Yeah, of course.
0:02:29 > 0:02:31Josh is up first.
0:02:31 > 0:02:35His fish course scored nine for ambition and originality.
0:02:35 > 0:02:37He's hoping to do the same today.
0:02:37 > 0:02:39The main course is the big event.
0:02:39 > 0:02:41It's a spectacle. I would love to get the main course at the banquet.
0:02:43 > 0:02:46Morning. Morning. How are you doing? How are you, Josh?
0:02:46 > 0:02:48Yeah, good, thank you. Main course. Yeah, big one.
0:02:48 > 0:02:50Four points ahead of everyone.
0:02:50 > 0:02:52How are you feeling? Yeah. Yeah, feeling good.
0:02:52 > 0:02:55Yeah? But, you know, still need to keep pressing on.
0:02:55 > 0:02:58What's the name of the dish? The Heart Of Britain, Les Rosbifs.
0:02:58 > 0:03:00Doesn't sound very British, that, to me. No, it doesn't.
0:03:00 > 0:03:02Well, it's just what the French used to call us, or still call us,
0:03:02 > 0:03:04because we just didn't know how to cook our beef,
0:03:04 > 0:03:08so I want to celebrate how far we've come with our cooking
0:03:08 > 0:03:12in the last 60 years by doing a celebration of British beef.
0:03:12 > 0:03:14Lovely. So, I've got some oxtails.
0:03:14 > 0:03:16I'm going to braise these oxtails
0:03:16 > 0:03:18in grapes and make a ragout.
0:03:18 > 0:03:22Yeah. So, I'm going to be doing some smoked bone marrow,
0:03:22 > 0:03:24which I'm going to smoke and scrape out,
0:03:24 > 0:03:27roll into a cylinder, set and then I can slice it
0:03:27 > 0:03:29and just grill it on some toast. Lovely.
0:03:29 > 0:03:32And also some ox heart. Wow.
0:03:32 > 0:03:34Which I'm going to be chargrilling
0:03:34 > 0:03:38and just tossing in vinaigrette and thinly slicing.
0:03:38 > 0:03:39I've got some sweetbreads,
0:03:39 > 0:03:40which I'm just going to blanch. Yeah.
0:03:40 > 0:03:45And then I'm going to glaze them in some yeast extract
0:03:45 > 0:03:49and some maple, so equal quantities of that. Oh, lovely.
0:03:49 > 0:03:50Sweet, sticky kind of thing? Yeah.
0:03:50 > 0:03:53Yeah. And then the last element, the main element,
0:03:53 > 0:03:5665 day-aged red Devon ribeye, which I'm going to chargrill.
0:03:56 > 0:03:59And I'm just going to take this centre slice out the middle,
0:03:59 > 0:04:01trying to make sure I get the eye of the fat as well. Yeah.
0:04:01 > 0:04:04So, I want that nice, yellow fat from the grass-fed animal.
0:04:04 > 0:04:06You've definitely got a celebration of British beef.
0:04:06 > 0:04:08Yeah. Where's the potatoes?
0:04:08 > 0:04:10That's a good point. But I've got some nice...
0:04:10 > 0:04:12I'm going to put some vegetables on as well.
0:04:12 > 0:04:14We're going to do a nice little dice of vegetables
0:04:14 > 0:04:15to go on top of the ragout. Yeah?
0:04:15 > 0:04:18Best of luck, and I hope you do it justice. Thank you.
0:04:19 > 0:04:21He's using things that people don't eat every day.
0:04:21 > 0:04:23Ox heart, marrow bone, oxtail.
0:04:23 > 0:04:25I think it's a great box.
0:04:25 > 0:04:28How does it come together as a complete dish?
0:04:28 > 0:04:29That's the interesting thing.
0:04:31 > 0:04:32Next is Chris.
0:04:32 > 0:04:36His fish course showed more refinement than his starter,
0:04:36 > 0:04:39but veteran Lisa still found it too elaborate.
0:04:39 > 0:04:42He knows he must put flavours before presentation.
0:04:42 > 0:04:48My main course has less elements than my previous two, so hopefully,
0:04:48 > 0:04:50you know, the veteran judge will like this dish
0:04:50 > 0:04:51and give me a high score.
0:04:53 > 0:04:56Hello, Chris. Good morning. How are you? Very good.
0:04:56 > 0:04:57Yourself? Very well, thank you.
0:04:57 > 0:04:59Feeling good today? Yeah. Feeling on form.
0:04:59 > 0:05:01Right, well, what's your dish called?
0:05:01 > 0:05:03What's the inspiration behind it?
0:05:03 > 0:05:06My dish is called The Ashes, Over And Down Under.
0:05:06 > 0:05:07Right, OK. So, what I'm doing,
0:05:07 > 0:05:09I'm celebrating Great Britain and its sports,
0:05:09 > 0:05:11so I'm focusing on sport today.
0:05:11 > 0:05:13At the moment, we're the present holders of the Ashes,
0:05:13 > 0:05:16so I'm going to make an edible cricket pitch.
0:05:16 > 0:05:20OK. OK. So, I'm going to do a roast fillet of beef.
0:05:20 > 0:05:22The beef's going to be the batsman, OK?
0:05:22 > 0:05:24So, I'm going to seal it, roast it,
0:05:24 > 0:05:27and then I'm going to top it with some beautiful bone marrow.
0:05:27 > 0:05:29I'm going to pan fry that with garlic and shallots,
0:05:29 > 0:05:31and that's going to be the hat.
0:05:31 > 0:05:33And I'm going to use the peas to make the grass,
0:05:33 > 0:05:35so I'm going to have a pea puree for the grass.
0:05:35 > 0:05:38And then we're going to use the runner beans to make, like,
0:05:38 > 0:05:40the fence around the outside.
0:05:40 > 0:05:41And then I'm going to braise the oxtail
0:05:41 > 0:05:43and then I'm going to wrap it in a filo pastry
0:05:43 > 0:05:46to make the edible cricket bat.
0:05:46 > 0:05:48SHE LAUGHS
0:05:48 > 0:05:50OK. You said to me it's a lot simpler.
0:05:50 > 0:05:54It's going to, you know, get your taste buds and your mind really
0:05:54 > 0:05:56reacting to a little bit of fun. I think so.
0:05:56 > 0:05:58Interesting box of ingredients here, Josh.
0:05:58 > 0:06:01Yeah. I am noticing that you've both got beef.
0:06:01 > 0:06:04The question is who's going to celebrate the beef the best?
0:06:04 > 0:06:06We'll have to see. Hopefully me.
0:06:09 > 0:06:12He's really focusing on the theatrical part of it.
0:06:12 > 0:06:14He needs to be focusing on the cooking,
0:06:14 > 0:06:18about how he can cook everything perfectly and bring it together
0:06:18 > 0:06:19as a whole dish.
0:06:21 > 0:06:23Last up is Jude.
0:06:23 > 0:06:26He's lost marks for failing to make enough of an impact
0:06:26 > 0:06:28with his interesting flavour combinations,
0:06:28 > 0:06:31leaving him in joint second place.
0:06:31 > 0:06:33Today, he must impress with his main.
0:06:33 > 0:06:35I'm in a very uncomfortable position,
0:06:35 > 0:06:37being equal with Chris.
0:06:37 > 0:06:38Chris is an excellent chef.
0:06:38 > 0:06:40He's going to cook his heart out today,
0:06:40 > 0:06:42so I've got to be on top of my game.
0:06:44 > 0:06:45How are we, Jude? Morning, Lisa.
0:06:45 > 0:06:47I'm fine, thank you.
0:06:47 > 0:06:50So, tell me a little bit about the dish and the name of it.
0:06:50 > 0:06:52So, this dish is called V For Valour.
0:06:52 > 0:06:55So, what I'm doing is taking a classic dish, the beef Wellington,
0:06:55 > 0:06:58which is named after probably Great Britain's greatest commander.
0:06:58 > 0:07:00What I'm doing is I'm doing my own version of this
0:07:00 > 0:07:03for the modern-day hero, so I'm doing a venison Wellington.
0:07:03 > 0:07:07Right. So, I've got a piece of venison fillet.
0:07:07 > 0:07:08I'm going to sear it nice and hot,
0:07:08 > 0:07:11brown it all over, nicely season that.
0:07:11 > 0:07:13The pastry that you put round. Yes? Are you making it? Or...?
0:07:13 > 0:07:16Yes. Yes? I'm making a rough puff pastry, as well.
0:07:16 > 0:07:19Don't make things easy for yourself, do you? No!
0:07:19 > 0:07:21So, you've got a venison Wellington.
0:07:21 > 0:07:22What's the shin for?
0:07:22 > 0:07:25So, with this shin, I'm going to make a venison pie, as well,
0:07:25 > 0:07:29and I'm going to infuse some Asian flavours into the venison pie,
0:07:29 > 0:07:33but not too much, and hopefully that will enhance and not, you know,
0:07:33 > 0:07:34mask any of the flavours.
0:07:34 > 0:07:36Is it cottage pie, shepherd's pie...?
0:07:36 > 0:07:38It's like a cottage pie.
0:07:38 > 0:07:40Right, so you're taking two classics and putting them together.
0:07:40 > 0:07:42Absolutely. Interesting.
0:07:42 > 0:07:44So, guys, what do you think?
0:07:44 > 0:07:47I did shepherd's pie last year. Did you? Yes.
0:07:47 > 0:07:48You were here!
0:07:48 > 0:07:50So there's a lot going on, you'd better get going.
0:07:50 > 0:07:52Thank you very much. Good luck.
0:07:54 > 0:07:57The last two dishes of Jude's have really missed on flavour,
0:07:57 > 0:08:00so what I'm looking for now is for Jude to really pull those flavours
0:08:00 > 0:08:02through in his finishing dish.
0:08:04 > 0:08:06With two courses down,
0:08:06 > 0:08:09the chefs know the pressure is on today to produce
0:08:09 > 0:08:12outstanding main dishes.
0:08:12 > 0:08:13You're busy cooking.
0:08:13 > 0:08:15I'm just searing off my venison.
0:08:15 > 0:08:17Yeah, I'm going to stay out of the way.
0:08:18 > 0:08:20Making a nice mess already.
0:08:20 > 0:08:22Hey, that's pretty rich from you.
0:08:22 > 0:08:24How are you going there, Chris? You all right?
0:08:24 > 0:08:27Focusing mainly on the beef and the oxtail.
0:08:27 > 0:08:29Hopefully Lisa's going to give me some nice high scores today,
0:08:29 > 0:08:31to catch up with you guys.
0:08:31 > 0:08:32She's not going to give them to you,
0:08:32 > 0:08:34you've got to earn them, haven't you, you know?
0:08:36 > 0:08:38Jude is hoping his contemporary interpretation
0:08:38 > 0:08:40of two British classics,
0:08:40 > 0:08:43venison Wellington and venison cottage pie,
0:08:43 > 0:08:46will see him close the gap on Josh.
0:08:46 > 0:08:48I've given myself more to do on this course,
0:08:48 > 0:08:51purely for the fact that I need to get some points.
0:08:51 > 0:08:53I'm not going to get there by simple dishes.
0:08:53 > 0:08:57He starts with the venison Wellington,
0:08:57 > 0:09:00wrapping the fillet in spinach and Parma ham.
0:09:01 > 0:09:05Then covers crepes with mushroom duxelles,
0:09:06 > 0:09:08and rolls around the fillet.
0:09:10 > 0:09:13So, Jude, what's your biggest worry with this course?
0:09:13 > 0:09:15Just getting it out on time, really.
0:09:15 > 0:09:16It's all about time for me.
0:09:16 > 0:09:17Time, time, time.
0:09:19 > 0:09:22To create the traditional Wellington,
0:09:22 > 0:09:26Jude then wraps it in a thin layer of puff pastry and cooks.
0:09:31 > 0:09:35Josh is hoping to maintain his lead with a complex beef dish featuring
0:09:35 > 0:09:37both prime cuts and offal.
0:09:37 > 0:09:39I do have a lot of things to bring together
0:09:39 > 0:09:41right at the last minute, you know?
0:09:41 > 0:09:43I've got to cook my heart, I got to cook my ribeye,
0:09:43 > 0:09:44I've got to grill my bone marrow.
0:09:44 > 0:09:46So I need to take all those things into consideration.
0:09:46 > 0:09:48He starts with the ragout,
0:09:48 > 0:09:52by slowly braising the oxtail with grapes in red wine.
0:09:52 > 0:09:54Then moves on to the veal sweetbreads.
0:09:57 > 0:09:59You all right, Josh?
0:09:59 > 0:10:00What have you got there? How are you doing?
0:10:00 > 0:10:03I've just got my sweet bread, I've just blanched them quickly,
0:10:03 > 0:10:05and then I'm going to put them in this glaze here,
0:10:05 > 0:10:08which is a combination of yeast extract and maple.
0:10:08 > 0:10:10Can I have a try? Yes, have a try.
0:10:13 > 0:10:14Wow.
0:10:14 > 0:10:18Are you confident that this flavour will not overpower your sweetbread?
0:10:18 > 0:10:19Yes, I'm happy with that, yes.
0:10:19 > 0:10:22It's supposed to be sweet and salty, you know?
0:10:22 > 0:10:24But I'm going to serve it in a separate pan
0:10:24 > 0:10:26so you can just take a bit as you will.
0:10:26 > 0:10:28I look forward to trying it. Thank you.
0:10:28 > 0:10:33I think Josh's yeast extract and maple glaze is interesting.
0:10:33 > 0:10:36If he can get the balance right, I think it will be delicious,
0:10:36 > 0:10:38and for me, that's where he's putting
0:10:38 > 0:10:39his modern, contemporary twist.
0:10:43 > 0:10:47Chris is also hoping to impress with his cricket-themed beef dish.
0:10:47 > 0:10:49So you're aiming to hit a six today?
0:10:49 > 0:10:51As long as I don't get a duck, I'll be OK.
0:10:51 > 0:10:56Having been criticised by veteran judge Lisa for focusing on style
0:10:56 > 0:11:00rather than substance, this dish has to deliver on flavour.
0:11:01 > 0:11:04I really want to focus on getting everything on the plate perfect,
0:11:04 > 0:11:05and not going over the top.
0:11:07 > 0:11:10He starts by braising his oxtail in red wine,
0:11:10 > 0:11:14which will later be wrapped in filo pastry to make the cricket bats.
0:11:14 > 0:11:17Jude has moved on to the second of his dishes -
0:11:17 > 0:11:19a venison shin cottage pie.
0:11:19 > 0:11:22He starts by making a master stock
0:11:22 > 0:11:27by warming soy sauce with mirin, chilli, ginger, garlic and spices.
0:11:27 > 0:11:30He'll use the liquor to season his cottage pie filling.
0:11:30 > 0:11:33So, Jude, why have you called your dish V For Valour?
0:11:33 > 0:11:37For me, it was all about commemorating war heroes.
0:11:37 > 0:11:39My dad was in the Army, the New Zealand Army.
0:11:39 > 0:11:41He was in the Army for 35 years,
0:11:41 > 0:11:43so this is a dish that's quite close to my heart.
0:11:45 > 0:11:49Jude travelled to Hampshire to visit the headquarters of Help for Heroes,
0:11:49 > 0:11:52a charity that helps ex-servicemen and women
0:11:52 > 0:11:54wounded in the line of duty.
0:11:54 > 0:11:59It was set up in 2007 by Emma and Bryn Parry.
0:11:59 > 0:12:01Hi, I'm Bryn. Hi, Bryn. Nice to meet you.
0:12:01 > 0:12:03And we'll show you around. Great.
0:12:03 > 0:12:06Bryn and Emma were both invested with an OBE in 2010
0:12:06 > 0:12:11in recognition of their efforts to help those no longer able to serve.
0:12:11 > 0:12:13I mean, I was in the Army for ten years.
0:12:13 > 0:12:17I miss the family, the family that the Army, Navy and Air Force are.
0:12:17 > 0:12:19What we do here, and we've got two communities,
0:12:19 > 0:12:22one called the Band of Brothers, once called the Band Of Sisters.
0:12:22 > 0:12:23They become the new family.
0:12:23 > 0:12:25And that is hugely important.
0:12:25 > 0:12:28At Help for Heroes, they take a holistic approach
0:12:28 > 0:12:32to the welfare of the ex-service people and their families.
0:12:33 > 0:12:34We have weekends where,
0:12:34 > 0:12:37if you're the wife or the girlfriend or mother,
0:12:37 > 0:12:39can come and have a bit of respite break here.
0:12:39 > 0:12:42We've got families who've brought their children here.
0:12:42 > 0:12:46That is a wonderful thing to be able to create, and it really is needed.
0:12:46 > 0:12:48As well as rehabilitation,
0:12:48 > 0:12:52the charity works to help the heroes find new purpose in their lives.
0:12:52 > 0:12:54We've got people in the Paralympics,
0:12:54 > 0:12:56we've got people who have done poetry,
0:12:56 > 0:12:58people who've done some cooking.
0:12:58 > 0:13:01Doesn't really matter, as long as we can find out what the spark is
0:13:01 > 0:13:02and then help fan the flame.
0:13:05 > 0:13:09Jude is keen to get Bryn and Emma's support for his V for Valour dish,
0:13:09 > 0:13:13so he's preparing a sample of the venison cottage pie.
0:13:14 > 0:13:17So, this is one small element of a very big main dish
0:13:17 > 0:13:19to commemorate our heroes.
0:13:21 > 0:13:22Oh, that's lovely.
0:13:22 > 0:13:24Absolutely perfection.
0:13:24 > 0:13:25Thank you.
0:13:25 > 0:13:27I'm going to keep eating.
0:13:27 > 0:13:29Maybe I should try that, as well. Yeah, I think you should.
0:13:34 > 0:13:37In the kitchen, Jude is prepping beetroot and carrots,
0:13:37 > 0:13:39which he'll roast later.
0:13:41 > 0:13:45He then moves on to the potato and celeriac mash for his cottage pie.
0:13:46 > 0:13:48Jude. Hi, Lisa.
0:13:48 > 0:13:51What have you got here? This is my soy master stock.
0:13:51 > 0:13:53It's really strong.
0:13:53 > 0:13:56So it adds another rich, umami kind of flavour in my stew.
0:13:56 > 0:13:59It's only a little bit, so hopefully that's going to boost that venison.
0:13:59 > 0:14:02Your last two dishes... Yes. ..you've missed with the flavour.
0:14:02 > 0:14:03Definitely. So with this dish,
0:14:03 > 0:14:05I'm hoping that you really push through those flavours.
0:14:05 > 0:14:09Hopefully, this might actually give me some extra score.
0:14:09 > 0:14:10So we'll see.
0:14:10 > 0:14:12Well, let's hope so, eh? Thank you.
0:14:14 > 0:14:17Josh is using different cuts of beef in his dish
0:14:17 > 0:14:20to showcase the quality of meat produced by farmers in the UK.
0:14:20 > 0:14:24He's smoking bone marrow over wood chips, which he'll then set
0:14:24 > 0:14:28into a roll before grilling at the last moment on toast.
0:14:28 > 0:14:30Every part of the animal should be used,
0:14:30 > 0:14:32and that's what I'm trying to do here.
0:14:33 > 0:14:36Determined not to lose any of his trademark flair,
0:14:36 > 0:14:39Chris is making pea puree with mint,
0:14:39 > 0:14:43which will represent the grass on his cricket pitch.
0:14:43 > 0:14:46He then poaches salsify, which will represent the wicket.
0:14:47 > 0:14:49What have you got there, Chris?
0:14:49 > 0:14:51This is my oxtail cricket bat,
0:14:51 > 0:14:55and I'm just rolling it into a flat, square spring roll.
0:14:55 > 0:14:59And I'm going to wrap some thyme around some filo pastry
0:14:59 > 0:15:00to make the handle.
0:15:00 > 0:15:02Then I'm going to roast it in the oven.
0:15:02 > 0:15:04So, is that going to be edible? Yes, it'll be edible.
0:15:04 > 0:15:05The filo pastry with the thyme?
0:15:05 > 0:15:07Yes, just cos I'm going to pull it out afterwards.
0:15:07 > 0:15:09Just to get the handle shape. Right, OK.
0:15:09 > 0:15:12You know everybody wants to get their main course to the banquet.
0:15:12 > 0:15:13Do you think this dish is worthy of that?
0:15:13 > 0:15:15I think so. I think it's going to have the fun element,
0:15:15 > 0:15:17but also, the flavours are going to be there.
0:15:17 > 0:15:19You know, British beef is the best.
0:15:19 > 0:15:21Well, I look forward to seeing how it comes together, Chris.
0:15:21 > 0:15:22Thank you.
0:15:29 > 0:15:32Chris then works on the bone marrow,
0:15:32 > 0:15:35which he slices and pan fries with garlic and shallots...
0:15:38 > 0:15:42..while Josh chargrills ribeye steaks on the barbecue.
0:15:42 > 0:15:44Josh, are you trying to smoke us out, mate?
0:15:44 > 0:15:46Yeah, mate. What's happening around here?
0:15:49 > 0:15:53He then moves on to the roast garlic and watercress puree
0:15:53 > 0:15:55by blending baked garlic with blanched watercress,
0:15:55 > 0:15:58and seasoning with lemon and English mustard.
0:16:00 > 0:16:03Jude is assembling his venison shin cottage pie,
0:16:03 > 0:16:08topped with celeriac mash and grated cheese, which he grills.
0:16:09 > 0:16:11Not as elaborate as the cricket pitch,
0:16:11 > 0:16:13but I don't think anything ever will be!
0:16:15 > 0:16:18Chris will be first to serve his beef fillet,
0:16:18 > 0:16:20called The Ashes Over And Down Under,
0:16:20 > 0:16:24where the ingredients will resemble a cricket pitch.
0:16:24 > 0:16:25Have you just put your beef in the oven?
0:16:25 > 0:16:27Yes, but I sealed it well, it should be fine.
0:16:29 > 0:16:33He's dressed a wooden tray with fake grass and cricket-themed props.
0:16:33 > 0:16:36To a plate, he spoons pea puree.
0:16:36 > 0:16:38Wow, Chris, it looks amazing.
0:16:38 > 0:16:39Looking good, Chris. Thank you.
0:16:39 > 0:16:43Next, poached salsify to represent the wicket.
0:16:44 > 0:16:49For the batsman, he places oxtail wrapped in spinach in a China bone,
0:16:49 > 0:16:54then tops with beef fillet and pan-fried bone marrow for the hat,
0:16:54 > 0:16:57then braised oxtail and filo pastry cricket bats.
0:17:00 > 0:17:04He garnishes with pea shoots, runner beans and edible flowers.
0:17:04 > 0:17:06Redcurrants are the cricket balls.
0:17:09 > 0:17:12Veal jus goes into a porcelain cricket ball.
0:17:12 > 0:17:14Due at the pass now, Chris.
0:17:14 > 0:17:16OK. Are one of you guys OK to give me a hand to smoke?
0:17:16 > 0:17:17Tell me what to smoke, chef.
0:17:17 > 0:17:20Finally, he covers the beef with a glass dome and cricket hat,
0:17:20 > 0:17:23then pipes in woodsmoke.
0:17:23 > 0:17:24Brilliant. Next one?
0:17:24 > 0:17:25Yes.
0:17:28 > 0:17:29Yeah, OK, let's go.
0:17:30 > 0:17:31Wow.
0:17:33 > 0:17:34Anyone for cricket?
0:17:34 > 0:17:36Yes, please, Chef. So much fun, isn't it?
0:17:36 > 0:17:38Looks good. Very inventive.
0:17:38 > 0:17:41Well, let's go and taste. Great.
0:17:43 > 0:17:46So, lightly smoked underneath there.
0:17:47 > 0:17:49Symbolises the ashes, I guess.
0:17:49 > 0:17:51Yes.
0:17:51 > 0:17:52So, the beef.
0:17:53 > 0:17:55The seasoning, do you think there's enough?
0:17:55 > 0:17:57I think so, cos obviously you've got
0:17:57 > 0:17:58the bit of smokiness on there as well.
0:17:58 > 0:18:01Nicely seasoned. You can taste the thyme on there. Mm-hm.
0:18:01 > 0:18:04Do you think the bone marrow adds flavour to the beef?
0:18:04 > 0:18:06I think so, because obviously, bone marrow has a very nice texture.
0:18:06 > 0:18:09The bone marrow's really nice. That nice fatty bit. You know?
0:18:09 > 0:18:10Lovely. Moistens it.
0:18:10 > 0:18:13This is the oxtail cricket bat? That's correct.
0:18:16 > 0:18:18So, you're happy with your oxtail and the seasoning?
0:18:18 > 0:18:20Yes, I've added some herbs in there,
0:18:20 > 0:18:22added a bit of jus just to stop it drying out.
0:18:22 > 0:18:25The oxtail is nicely seasoned. I think it's lovely.
0:18:25 > 0:18:28I see, also, you've added some redcurrants onto the plate.
0:18:28 > 0:18:30They were just for a little bit of fun,
0:18:30 > 0:18:33to look like little cricket balls. Right, OK.
0:18:33 > 0:18:35I thought it could be a bit gimmicky,
0:18:35 > 0:18:37but I think it will bring a big smile to people's faces.
0:18:37 > 0:18:40I would still say I'm sat still just on the side
0:18:40 > 0:18:41of a little bit too gimmicky.
0:18:41 > 0:18:44So if you had to score your dish out of ten...
0:18:44 > 0:18:47Well, in cricket, a six is really good, but I want a ten.
0:18:51 > 0:18:55Josh is next to plate up the Heart Of Britain, Les Rosbifs,
0:18:55 > 0:18:59a celebration of the production and cooking of British beef
0:18:59 > 0:19:00during the Queen's reign.
0:19:00 > 0:19:03Hi, guys. Well done, mate. Enjoy it?
0:19:03 > 0:19:06Well done, mate. I was really happy, it went really, really well.
0:19:06 > 0:19:08Good. Brilliant. I thought it was going to be quite gimmicky
0:19:08 > 0:19:11when we looked at it, but the food was there, as well,
0:19:11 > 0:19:13so, yes, it was great. Lovely. Really, really nice.
0:19:15 > 0:19:17Josh barbecues ox heart.
0:19:17 > 0:19:20To elevate the cheaper cut to banquet standards,
0:19:20 > 0:19:22he must grill to perfection.
0:19:22 > 0:19:24Otherwise, it'll be tough.
0:19:26 > 0:19:27They're looking good.
0:19:27 > 0:19:30To a copper pot, he adds oxtail ragout,
0:19:30 > 0:19:33and tops with sauteed root vegetables.
0:19:33 > 0:19:36Next, Marmite and maple glazed sweetbreads.
0:19:36 > 0:19:38I think you're taking over from me today,
0:19:38 > 0:19:39putting loads of things on the plate.
0:19:39 > 0:19:41Yes, I know, there's quite a lot going on.
0:19:41 > 0:19:44To the wooden board, he adds sliced ribeye.
0:19:46 > 0:19:48Then roast garlic and watercress puree
0:19:48 > 0:19:51into copper pots with ox heart salad.
0:19:54 > 0:19:57And finally, the bone marrow on toasted sourdough.
0:19:59 > 0:20:00As an accompaniment,
0:20:00 > 0:20:04he's infusing beef stock with herbs for a warm tea.
0:20:04 > 0:20:07So a little bit of salt. OK, let's go.
0:20:09 > 0:20:10Here we are.
0:20:12 > 0:20:14Happy? Yes.
0:20:14 > 0:20:16And this? Do you want me to do it?
0:20:16 > 0:20:18Yes. Tea-time.
0:20:18 > 0:20:19Tea-time, yes.
0:20:21 > 0:20:23Cool.
0:20:23 > 0:20:24So, the complete dish now, let's give it a try.
0:20:24 > 0:20:26Enjoy, boys.
0:20:26 > 0:20:28Thank you. Thank you. Well done, chef.
0:20:31 > 0:20:35This is the ox heart and the pickled red cabbage and the watercress.
0:20:39 > 0:20:41Are you happy with the texture of the ox heart?
0:20:41 > 0:20:43It's got an ever so slight firmness to it,
0:20:43 > 0:20:45but it always will because it's ox heart,
0:20:45 > 0:20:46but I'm happy with that.
0:20:46 > 0:20:49For me, I think it needs a bit of salt, personally. Mm.
0:20:49 > 0:20:51The second part is the oxtail ragout.
0:20:56 > 0:20:59Melts in your mouth. That's annoyingly good, isn't it?
0:20:59 > 0:21:01And these are the sweetbreads. Yes, sweetbreads.
0:21:03 > 0:21:04Happy with the texture of them?
0:21:04 > 0:21:06Mm-hm. Nice and soft.
0:21:06 > 0:21:08They're very tender, lovely, caramelised.
0:21:08 > 0:21:11And he's sweetened it up with that little bit of maple, it's great.
0:21:11 > 0:21:13And this is the ribeye? Yes.
0:21:15 > 0:21:17Are you happy with the cooking of the ribeye?
0:21:17 > 0:21:19Yes, it's quite rare.
0:21:19 > 0:21:23If anything, it could be cooked a touch more.
0:21:23 > 0:21:25Got that chargrilled, sort of, smoky taste.
0:21:25 > 0:21:26Seasoned really nicely. Yeah.
0:21:26 > 0:21:30So, if you had to score your own dish out of ten, what would it be?
0:21:30 > 0:21:32I don't know. I think it'd be, like, a seven or an eight.
0:21:34 > 0:21:36Another annoyingly good dish.
0:21:36 > 0:21:38I know. I'm going to say an eight.
0:21:38 > 0:21:40Unfortunately, it's a nine.
0:21:42 > 0:21:46Jude is working on his take on a Wellington and a cottage pie,
0:21:46 > 0:21:49using venison to honour modern-day British heroes
0:21:49 > 0:21:51of the armed services.
0:21:51 > 0:21:55To achieve a crispy pastry exterior and a medium rare centre,
0:21:55 > 0:21:58it has to be cooked at 200 degrees.
0:21:59 > 0:22:01Why has somebody put it up to 220?
0:22:01 > 0:22:03Not me, I didn't touch the oven.
0:22:03 > 0:22:05OK. Who the BLEEP?
0:22:10 > 0:22:11Who turned that up?
0:22:17 > 0:22:19Is your venison going to be OK?
0:22:19 > 0:22:20It's OK, luckily.
0:22:20 > 0:22:23All right, guys? How was that? Good dish. How are you doing?
0:22:23 > 0:22:25Good dish, how do you feel it went? Yes, all right.
0:22:25 > 0:22:27It was really tasty.
0:22:27 > 0:22:29How did the judge find it, do you think?
0:22:29 > 0:22:31I've got no idea. You all right over there, Jude?
0:22:31 > 0:22:33Help me!
0:22:33 > 0:22:34THEY LAUGH
0:22:34 > 0:22:35No, I'm fine, mate, yeah.
0:22:35 > 0:22:39Jude pours venison and cocoa nib jus into jugs,
0:22:39 > 0:22:41then drains the kale.
0:22:41 > 0:22:43Do you need any help? No, thanks, mate.
0:22:43 > 0:22:46You're a friendly bunch, aren't you? Only when you're in the room.
0:22:46 > 0:22:48Ha, yeah!
0:22:48 > 0:22:52Next, he adds the kale to the venison shin cottage pie.
0:22:53 > 0:22:55He slices the venison Wellington,
0:22:55 > 0:22:57which should be medium rare in the centre.
0:22:59 > 0:23:01We'll soon see in the next cut, won't we?
0:23:03 > 0:23:04Oh, no!
0:23:06 > 0:23:07It's perfect.
0:23:10 > 0:23:14He adds roasted beetroot and carrots to the plate,
0:23:14 > 0:23:16which are placed in a medal box
0:23:16 > 0:23:19with the ribbons of the Gallantry Medal inside,
0:23:19 > 0:23:23with a note explaining the origins of the Wellington dish.
0:23:27 > 0:23:31Wow. Happy? Yes, well...
0:23:31 > 0:23:33The oven went up in temperature, somehow.
0:23:35 > 0:23:37You guys wouldn't do that. We wouldn't do that.
0:23:38 > 0:23:40Let's go and taste it. Brilliant.
0:23:40 > 0:23:41I'll get the door, then, yes.
0:23:45 > 0:23:47So if we start with the Wellington.
0:23:50 > 0:23:53Do you think you've got enough impact of flavour from the venison?
0:23:53 > 0:23:56I can taste the venison, but I can taste some hints of rosemary and
0:23:56 > 0:23:58thyme that it's been marinated in, as well.
0:23:58 > 0:24:02It's got a real strong, nice venison flavour.
0:24:02 > 0:24:04I like spinach lined around the outside with the Parma ham.
0:24:04 > 0:24:07It just adds another layer. Literally.
0:24:07 > 0:24:11And you've achieved a result that you're happy with, with the pastry?
0:24:11 > 0:24:15It didn't go soggy, I didn't have a soggy bottom, which is essential.
0:24:15 > 0:24:18The pastry's got a nice crunch to it.
0:24:18 > 0:24:20The crepe's done the perfect job of stopping all that moisture
0:24:20 > 0:24:22from seeping out into the pastry.
0:24:22 > 0:24:25This is the...? It's a venison shin pie.
0:24:26 > 0:24:29You think the mirin and the soy sauce come through?
0:24:29 > 0:24:31I think so, it has that real richness you can get.
0:24:31 > 0:24:34Can you get the Asian spices through it?
0:24:34 > 0:24:36I get a slight undertone to it.
0:24:36 > 0:24:38Are you happy with the sizing of the plate?
0:24:38 > 0:24:41Do you think it's big enough to be able to eat a main course off?
0:24:41 > 0:24:43I think it's quite hard. Cos we've got...
0:24:43 > 0:24:45That's why I've got two different plates,
0:24:45 > 0:24:47and I've got the sauce on the side.
0:24:47 > 0:24:49It's difficult to eat. Are you worried about kind of...?
0:24:49 > 0:24:51Flying across to your neighbour's dish.
0:24:51 > 0:24:52Launching it off the plate, yes.
0:24:52 > 0:24:54If you had to score your own dish...
0:24:54 > 0:24:57If you can give me a 15, I could catch up to some people,
0:24:57 > 0:25:00but if I got an eight, I'd be really happy.
0:25:05 > 0:25:07Hey, guys, how are you? How are you doing? Was it all right?
0:25:07 > 0:25:11Really good. Got us all worried now. But who knows what Lisa thinks?
0:25:11 > 0:25:12That's the thing.
0:25:15 > 0:25:18We all need good scores, don't we, really, to stay in the game?
0:25:18 > 0:25:20I hope I get a really good score and you two get an OK score,
0:25:20 > 0:25:22so that way, you know, I can catch up.
0:25:22 > 0:25:24Yes, fair enough.
0:25:32 > 0:25:34Hello, chefs. How did you find cooking the main course?
0:25:34 > 0:25:36Tough. Tough. Hot and hectic?
0:25:36 > 0:25:38Really hectic. Yeah.
0:25:38 > 0:25:40So, Jude, I'm going to start with your dish.
0:25:40 > 0:25:42V For Valour.
0:25:42 > 0:25:45The venison cottage pie was delicious.
0:25:45 > 0:25:49Thank you. And the Wellington pastry was nice and crispy.
0:25:49 > 0:25:52I felt the beetroots gave a great earthiness to the dish.
0:25:54 > 0:25:56And the flavours definitely shone through.
0:25:57 > 0:25:58However...
0:25:59 > 0:26:01The venison was a little tough.
0:26:03 > 0:26:05And the plate was just too small.
0:26:08 > 0:26:09Chris.
0:26:10 > 0:26:13In your dish, The Ashes Over And Down Under...
0:26:14 > 0:26:15..the beef was cooked well.
0:26:17 > 0:26:20I felt that the marrowbone gave a great addition to the beef.
0:26:22 > 0:26:24And the salsify was well executed.
0:26:26 > 0:26:27However...
0:26:29 > 0:26:31For me, the oxtail lacked impact.
0:26:33 > 0:26:37I think that you put presentation above the food.
0:26:38 > 0:26:41And there was just a bit too much going on on the plate.
0:26:42 > 0:26:46I find it a little difficult to see how it would fit in at the banquet.
0:26:48 > 0:26:50Josh. For your dish,
0:26:50 > 0:26:54The Heart Of Britain, Les Rosbifs.
0:26:54 > 0:26:57I felt that each individual part was very tasty.
0:26:58 > 0:27:00I particularly liked the ox heart salad.
0:27:00 > 0:27:02I thought it was delicious.
0:27:03 > 0:27:06The braised ox tail was rich, delicious and wonderful.
0:27:07 > 0:27:08But...
0:27:10 > 0:27:12The beef ribeye was a bit rare.
0:27:13 > 0:27:17And the slices of ribeye looked a bit lost on the board.
0:27:18 > 0:27:20Yes. Now for the scores.
0:27:22 > 0:27:23Josh.
0:27:24 > 0:27:25I'm going to give you...
0:27:27 > 0:27:29..an eight.
0:27:29 > 0:27:30Thank you.
0:27:31 > 0:27:32Chris.
0:27:34 > 0:27:36I'm going to give you...
0:27:37 > 0:27:38..a six.
0:27:39 > 0:27:41And Jude.
0:27:42 > 0:27:43I'm going to give you...
0:27:45 > 0:27:46..an eight.
0:27:47 > 0:27:50Finally, you're making an impact with those flavours.
0:27:50 > 0:27:51Thank you.
0:27:51 > 0:27:54Just the dessert course to go.
0:27:54 > 0:27:57So, let's see some fantastic desserts for the Southwest.
0:27:57 > 0:27:58Good luck. Thank you, Chef.
0:28:01 > 0:28:02Very, very tough.
0:28:04 > 0:28:06There was quite a lot of things that could have gone wrong,
0:28:06 > 0:28:09but they all turned out, so that was a relief.
0:28:09 > 0:28:11I was really disappointed with my score for the main course.
0:28:11 > 0:28:14I think the fun side, sort of, lost me a few points.
0:28:15 > 0:28:16Josh holds his lead,
0:28:16 > 0:28:20with Jude moving into second place and Chris trailing in third.
0:28:22 > 0:28:24Obviously, you are now pulling away a little bit,
0:28:24 > 0:28:26so I need to pull it all out of the bag for the dessert, don't I?
0:28:26 > 0:28:30If I mess the dessert up and Chris does a blinder, you know,
0:28:30 > 0:28:33it could all change round, I think.
0:28:33 > 0:28:35And I've got potential to do that!