0:00:02 > 0:00:04This year on Great British Menu.
0:00:04 > 0:00:06Woo!
0:00:06 > 0:00:0824 of the country's top chefs...
0:00:08 > 0:00:10Nerves getting to you?
0:00:11 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet,
0:00:15 > 0:00:20celebrating 140 years of the iconic Wimbledon Championships,
0:00:20 > 0:00:25the oldest and most prestigious tennis tournament in the world.
0:00:27 > 0:00:30This week, battling to represent the North West
0:00:30 > 0:00:33in the national finals are...
0:00:33 > 0:00:36Ellis Barrie, who yesterday lengthened his lead
0:00:36 > 0:00:38with a perfect ten.
0:00:38 > 0:00:41I've never tasted a plate of food like that.
0:00:41 > 0:00:45Tom Parker, currently in second place after conquering his nerves.
0:00:45 > 0:00:47I'm not trying to put any more pressure on you,
0:00:47 > 0:00:50but it's really hard, that turbot, to cook.
0:00:50 > 0:00:53And Paul Askew, trailing in third,
0:00:53 > 0:00:56having yesterday been stopped at the pass.
0:00:56 > 0:00:58Please take some of that off.
0:01:00 > 0:01:02Today, it's the all-important main course
0:01:02 > 0:01:05and the chefs are cooking their hearts out.
0:01:05 > 0:01:07I'm hoping for a higher score to catch you guys up, you know.
0:01:07 > 0:01:09Everyone's got high hopes.
0:01:09 > 0:01:11Who can live up to expectations?
0:01:11 > 0:01:12Fingers crossed.
0:01:12 > 0:01:14The competition...
0:01:14 > 0:01:15Stop shaking.
0:01:15 > 0:01:17..is getting serious.
0:01:17 > 0:01:19Tasting good, never mind looking good.
0:01:19 > 0:01:20Hold onto your hats.
0:01:33 > 0:01:34To hit this year's brief,
0:01:34 > 0:01:38the chefs must create dishes that conjure a taste of summer
0:01:38 > 0:01:41and honour the heritage of the Wimbledon championships.
0:01:42 > 0:01:46With two courses down, Ellis leads with 18 points.
0:01:46 > 0:01:49Tom has 15 and Paul has 12.
0:01:49 > 0:01:50How are we doing?
0:01:50 > 0:01:52- Good.- Yeah, are you?
0:01:52 > 0:01:54Ready for a new challenge today?
0:01:54 > 0:01:56I was made up with me ten yesterday.
0:01:56 > 0:01:58I need to just keep going now.
0:01:58 > 0:02:00Keep pushing, try and get a ten again today.
0:02:00 > 0:02:03I think today's the day you need to look over your shoulder, buddy.
0:02:05 > 0:02:09Judging this week is two Michelin starred chef, Daniel Clifford,
0:02:09 > 0:02:14whose own main course won a place at a Great British Menu banquet.
0:02:16 > 0:02:18- Good morning, chefs. - ALL:- Morning.
0:02:18 > 0:02:21Main course - I want to see flair.
0:02:21 > 0:02:23I want to see passion.
0:02:23 > 0:02:26I want to see a fighting spirit.
0:02:26 > 0:02:28So good luck
0:02:28 > 0:02:30and let's have some cracking food today, boys,
0:02:30 > 0:02:31and with really high scores.
0:02:31 > 0:02:33So let's get cooking.
0:02:36 > 0:02:41Currently in last place Paul has been criticised by Daniel
0:02:41 > 0:02:44for both his simple starter and cluttered fish dish.
0:02:44 > 0:02:47He's hoping that today he'll get it just right
0:02:47 > 0:02:50with a main inspired by his mum,
0:02:50 > 0:02:51Summer Memories With Marjorie.
0:02:53 > 0:02:54- All right, Paul?- Morning, Chef.
0:02:54 > 0:02:57- Are you all right?- I'm good. How are you?- Yeah. Feeling good?
0:02:57 > 0:02:59I am, yes, I'm really looking forward to this.
0:02:59 > 0:03:02It's a very personal dish which is a homage to my mother.
0:03:02 > 0:03:06This is a celebration of what she loved to eat in the summer.
0:03:06 > 0:03:08- We've got some lamb.- It is lamb but it's classed as hogget.
0:03:08 > 0:03:10It's a little bit older.
0:03:10 > 0:03:13People normally associate lamb to six, eight months,
0:03:13 > 0:03:14ten months maybe.
0:03:14 > 0:03:17A hogget is something after 12 months and I choose it
0:03:17 > 0:03:20because it's got that little bit more depth of flavour.
0:03:20 > 0:03:22I'm doing a bit of nose to tail cuisine.
0:03:22 > 0:03:24We're using four different elements from the same animal.
0:03:24 > 0:03:27You've got beautiful heritage vegetables.
0:03:27 > 0:03:29We've got hogget.
0:03:29 > 0:03:30What else are you doing?
0:03:30 > 0:03:34Then we've got a hay roast rump, which will be sealed,
0:03:34 > 0:03:36wrapped in hay, a little bit of lavender and rosemary.
0:03:36 > 0:03:39- That grassy nose is what I'm looking for.- Then we've got some sweetbreads.
0:03:39 > 0:03:43Yeah, very lightly poached and just finished very quickly in the pan
0:03:43 > 0:03:45so it's nice and crispy at the last minute.
0:03:45 > 0:03:48You need to score really highly today. So good luck.
0:03:48 > 0:03:51- Thank you, Chef. - Make sure it's spot-on, yeah?
0:03:51 > 0:03:52I'll be there.
0:03:53 > 0:03:57Paul's doing a beautiful hogget dish with beautiful vegetables.
0:03:57 > 0:04:01I hope he's taken on board my advice and I hope
0:04:01 > 0:04:04he can do it the justice it deserves.
0:04:06 > 0:04:09In second place, Tom has scored consistently well
0:04:09 > 0:04:12so far but he's hoping to go higher today
0:04:12 > 0:04:16with a dish celebrating the great British barbecue.
0:04:17 > 0:04:20- Good morning, Tom.- Morning, Chef. Are you all right?- Yeah, very good.
0:04:20 > 0:04:23- Yourself?- Good.- How are you feeling? - All right today, yeah.
0:04:23 > 0:04:25What's the name of the dish?
0:04:25 > 0:04:29- The name of the dish is called You Cannot BEEF Serious.- Very clever.
0:04:29 > 0:04:32- Yeah.- Very clever. How's this linked in with the brief?
0:04:32 > 0:04:36It's just a good, good summer dish. Good flavours, good smokiness.
0:04:36 > 0:04:38It's a proper barbecue.
0:04:38 > 0:04:41- So we are barbecuing today? - We are definitely barbecuing.
0:04:41 > 0:04:43So beef rib.
0:04:43 > 0:04:45- Yeah.- And beef hearts.- Yeah.
0:04:45 > 0:04:49Is heart going to be off-putting for a lot of guests?
0:04:49 > 0:04:52It is a bit challenging, yeah. For me, it's really rich.
0:04:52 > 0:04:54I think people will like it.
0:04:54 > 0:04:57OK. Then the rest of the garnish through the dish?
0:04:57 > 0:04:59- So we're doing a baked potato.- OK.
0:04:59 > 0:05:03We're going to bake it on salt and scoop the middles out
0:05:03 > 0:05:05and mix it with a very fresh nasturtium butter.
0:05:05 > 0:05:07For me, main course is the big one.
0:05:07 > 0:05:09It's the one that I always wanted to win.
0:05:09 > 0:05:11You've got some stiff competition, as well.
0:05:11 > 0:05:14- I wish you the best of luck. - Thank you very much.
0:05:14 > 0:05:15I'm excited about Tom's dish.
0:05:15 > 0:05:19A beautiful rib of beef, baked potatoes in nasturtium butter.
0:05:19 > 0:05:21It sounds delicious.
0:05:21 > 0:05:24If he cooks his heart out, this could be his dish.
0:05:26 > 0:05:29Currently in the lead, Ellis scored a ten for his fish course.
0:05:29 > 0:05:32He's hoping for a repeat performance today with a dish
0:05:32 > 0:05:36recalling a time when Wimbledon was reserved for the upper classes.
0:05:37 > 0:05:40- Good morning, Ellis.- Chef. - How are you?- Very well.
0:05:40 > 0:05:42How are you feeling?
0:05:42 > 0:05:44A bit apprehensive, got good results yesterday,
0:05:44 > 0:05:46hopefully do the same again today.
0:05:46 > 0:05:47Main course.
0:05:47 > 0:05:49Fred Perry's Pork Tie.
0:05:49 > 0:05:52- Is that what it's called? - That's the name of the dish.
0:05:52 > 0:05:54Fred Perry's Pork Tie.
0:05:54 > 0:05:57- The man himself.- OK.
0:05:57 > 0:06:01It's based on when Fred Perry, being from a working-class background,
0:06:01 > 0:06:04went to Wimbledon, won the Championship.
0:06:04 > 0:06:07Instead of getting congratulated with the club winner's tie
0:06:07 > 0:06:11he found it drooped over the back of his dressing room chair.
0:06:11 > 0:06:15- So, why?- Wimbledon was a big elite, it was a bit posh.
0:06:15 > 0:06:17For a northern lad to come down and win the show,
0:06:17 > 0:06:20was a bit sort of, "Huh, how dare you?"
0:06:22 > 0:06:24So, Ellis, tell me about the dish?
0:06:24 > 0:06:26So stuffed pork loin.
0:06:26 > 0:06:28Rolled pork et bonbons.
0:06:28 > 0:06:31I'm serving it with pear variations and summer vegetables.
0:06:31 > 0:06:33I've got pear running through the stuffing.
0:06:33 > 0:06:36- I've got a little bit of Perry to finish off the sauce.- OK.
0:06:36 > 0:06:38And I'm going to pickle one and candy one.
0:06:38 > 0:06:41It's a beautiful array of ingredients.
0:06:41 > 0:06:44I think you've got an amazing story. I just hope you can deliver it.
0:06:44 > 0:06:45So do I.
0:06:47 > 0:06:51I'm worried about Ellis today. He's got a lot of work to do.
0:06:51 > 0:06:53Has he taken on too much?
0:06:53 > 0:06:56Is this the dish that he'll start to lose points?
0:06:58 > 0:07:00Daniel's got the main course at the banquet before.
0:07:00 > 0:07:04He'll be looking for something pretty special today off us lot.
0:07:04 > 0:07:06Who can live up to them expectations?
0:07:06 > 0:07:08Fingers crossed.
0:07:08 > 0:07:10- We've all got high hopes. - Everyone's got high hopes.
0:07:13 > 0:07:16For his dish, You Cannot BEEF Serious,
0:07:16 > 0:07:20Tom is attempting an ambitious four-part process to ensure
0:07:20 > 0:07:23his beef is cooked to perfection and full of flavour.
0:07:25 > 0:07:28So, Tom, up first. How are you getting on?
0:07:28 > 0:07:30I'm getting my head down for a change.
0:07:31 > 0:07:32Have you got a lot to do, Tom?
0:07:32 > 0:07:35Yeah, it's just the cooking of the beef, really.
0:07:35 > 0:07:39It's a long old process. It's going to be a bit down to the wire.
0:07:39 > 0:07:40What are you worried about?
0:07:40 > 0:07:44If any bit's delayed, it could all go massively wrong today for me.
0:07:44 > 0:07:46With no time to spare,
0:07:46 > 0:07:50he prepares the fillet of beef and places into a water bath.
0:07:52 > 0:07:55Paul's dish, Summer Memories With Marjorie,
0:07:55 > 0:07:59a tribute to his mother, uses hogget as the central ingredient.
0:07:59 > 0:08:03He's hoping that after a difficult week so far
0:08:03 > 0:08:05today he can finally impress Daniel.
0:08:05 > 0:08:07Is there anything you're worried about, Paul?
0:08:07 > 0:08:11I think today the thing I'm most concerned about is making sure
0:08:11 > 0:08:13I get each element cooked absolutely spot-on and,
0:08:13 > 0:08:17obviously, take on board some of Daniel's comments and make sure
0:08:17 > 0:08:20I don't overcomplicate things, you know.
0:08:22 > 0:08:25Paul's cooking four different cuts of hogget, including rump,
0:08:25 > 0:08:30loin and sweetbreads, which he'll deep fry just before plating up.
0:08:30 > 0:08:33We've got such a different set of dishes today, guys.
0:08:33 > 0:08:37- It's great. Everyone's done something completely different right through so far.- Yeah.
0:08:37 > 0:08:40That's what the competition's all about, isn't it,
0:08:40 > 0:08:43showing that diversity, all the different styles of cuisine.
0:08:46 > 0:08:51Ellis is pushing himself hard with his main, Fred Perry's Pork Tie,
0:08:51 > 0:08:54a complicated dish featuring pork two ways.
0:08:54 > 0:08:57Pork loin with stuffing and a pig's head bonbon,
0:08:57 > 0:09:01which involves cooking a whole pig's head in a pressure cooker.
0:09:01 > 0:09:04- I've got me pig's head on.- Is it the head you're worried about today?
0:09:04 > 0:09:06- Timewise, is it?- Big-time, yeah.
0:09:06 > 0:09:09Not only that, you saw my reaction yesterday with the fish.
0:09:09 > 0:09:13- I wasn't expecting a ten.- It was a cracking score and well-deserved.
0:09:13 > 0:09:17Across the kitchen, Tom has moved on to the next stage of his
0:09:17 > 0:09:22complicated beef prep, which he hopes will add a smoky flavour.
0:09:22 > 0:09:26- So Tom.- Chef.- This is the barbecue process, clearly.
0:09:26 > 0:09:28What have we done so far?
0:09:28 > 0:09:30So waterbathed it for a good hour and then we're barbecuing
0:09:30 > 0:09:32- now to get some flavour on it.- Yeah.
0:09:32 > 0:09:36- Going to put it to rest in butter, leave it for 25, 30 minutes.- Yeah.
0:09:36 > 0:09:40Then there's a really hot barbecue stage after to get a sear on.
0:09:40 > 0:09:44- Do you want to sort it out before it catches fire?- Absolutely.
0:09:44 > 0:09:46Tom, how are you going to control the cooking process?
0:09:46 > 0:09:48Cooking times are all practised.
0:09:48 > 0:09:51They're all recipe-ed up so we know exactly how long we're cooking everything for.
0:09:51 > 0:09:54Looking forward to it, Chef.
0:09:56 > 0:09:59Ellis is working on the pear elements of his dish,
0:09:59 > 0:10:02including a jus from a pear cider, Perry,
0:10:02 > 0:10:06a reference to the tennis hero he's honouring with his dish.
0:10:06 > 0:10:09I felt like I had to highlight Fred Perry, especially the story.
0:10:09 > 0:10:11He's such an iconic figure.
0:10:11 > 0:10:14It really does sit well with being from the North West.
0:10:14 > 0:10:19I think it's a good motivational story, from rags to riches almost.
0:10:19 > 0:10:22I think a lot of people will connect with that, you know.
0:10:24 > 0:10:27To find out more about his idol, Fred Perry, Ellis travelled
0:10:27 > 0:10:30to Stockport, hometown of this iconic player.
0:10:31 > 0:10:36Born in 1909, Perry's career peaked in the 1930s winning
0:10:36 > 0:10:40Wimbledon three times in a row and becoming the first man to win
0:10:40 > 0:10:43all four Grand Slam tournaments.
0:10:43 > 0:10:46Sports writer John Henderson has written
0:10:46 > 0:10:48a biography of the incredible tennis star.
0:10:48 > 0:10:51- John.- You must be Ellis.
0:10:51 > 0:10:55I am, indeed. The blue plaque, this is where Fred Perry was born?
0:10:55 > 0:10:57Yeah, we know he was born on this street.
0:10:57 > 0:11:00Fred was certainly from very humble stock.
0:11:00 > 0:11:02His father was a cotton worker but through his political
0:11:02 > 0:11:04ambition became an MP.
0:11:04 > 0:11:08It was after the family moved to London that Fred became
0:11:08 > 0:11:11introduced to tennis and became a tennis player.
0:11:13 > 0:11:15Following Perry's triumph at Wimbledon he went on
0:11:15 > 0:11:18to become a household name.
0:11:18 > 0:11:22He put tennis within reach of everybody.
0:11:22 > 0:11:25Tennis had been a toff's sport.
0:11:25 > 0:11:28After Perry had taken care of three Wimbledon titles
0:11:28 > 0:11:31anybody realised they could achieve something in tennis.
0:11:31 > 0:11:34- He sounds like my type of guy. - He was, he was.
0:11:34 > 0:11:36He was a very exuberant man.
0:11:36 > 0:11:39I think this photograph gives an idea of the sort of exuberance.
0:11:39 > 0:11:43Here he is jumping the net after winning one of his Wimbledon titles.
0:11:43 > 0:11:47To show the crowd a bit of the spectacle and show
0:11:47 > 0:11:51his opponent that not only had he, Perry, beaten him, but
0:11:51 > 0:11:54he had beaten him without actually extending himself particularly.
0:11:54 > 0:11:57It's like me after a Friday night service.
0:11:59 > 0:12:01So today's been great meeting John.
0:12:01 > 0:12:05He showed me how Fred Perry has gone from an upstart to being
0:12:05 > 0:12:10a world-renowned tennis player and I hope to God that I can do it
0:12:10 > 0:12:11with my own food at this banquet.
0:12:12 > 0:12:14Touch wood.
0:12:18 > 0:12:19Back in the kitchen,
0:12:19 > 0:12:22Paul is working on the accompaniments for his dish
0:12:22 > 0:12:24including pearl barley
0:12:24 > 0:12:27and summer vegetables, which are favourites of his mother.
0:12:28 > 0:12:30Next he moves on to his hogget rump.
0:12:33 > 0:12:35- What are you up to?- Hello, Chef.
0:12:35 > 0:12:39I'm just sealing off the rump just to sit in the hay and just
0:12:39 > 0:12:43before service, or about 15 or 20 minutes, I'm going to set
0:12:43 > 0:12:47fire to that, lid on, so I can get that little bit of smoky, grassy notes.
0:12:47 > 0:12:49So I'm just going to take that out and pop it in there.
0:12:49 > 0:12:52That sounds delicious. Lovely style of cooking.
0:12:52 > 0:12:55What's nice is you're bringing lamb to the pass in different flavours,
0:12:55 > 0:12:58hay roasted, loin, braised.
0:12:58 > 0:12:59Thank you very much.
0:12:59 > 0:13:02Paul is putting a lot of work into this dish.
0:13:02 > 0:13:04He's cooking hogget four ways.
0:13:04 > 0:13:08If one piece of meat is not cooked correctly this is going to
0:13:08 > 0:13:09cost him valuable points.
0:13:11 > 0:13:16Ellis is making the pear and cumin stuffing for his pork loin,
0:13:16 > 0:13:19the main element of his dish, Fred Perry's Pork Tie.
0:13:19 > 0:13:21What are you up to, Chef?
0:13:21 > 0:13:24Just rolling the pork loin. Made some stuffing there.
0:13:24 > 0:13:26What's the flavour you want coming through this?
0:13:26 > 0:13:29So you wanted the cumin to be the main flavour or you wanted...?
0:13:29 > 0:13:31No, I want the pear to come through.
0:13:31 > 0:13:35I want the sweetness of the cumin to go with the sweetness of the pork.
0:13:38 > 0:13:39Interesting.
0:13:41 > 0:13:45Tom is preparing his controversial ox heart kebabs with pickled
0:13:45 > 0:13:50onion and rosemary which he'll cook on the barbecue just before serving.
0:13:51 > 0:13:56Next, for his mini baked potatoes he scoops out the potato flesh
0:13:56 > 0:14:00and softens with nasturtium butter before deep frying the skins
0:14:00 > 0:14:01in beef fat.
0:14:03 > 0:14:05But he's worried he's running out of time.
0:14:05 > 0:14:08It's all going to be a bit tight on the beef cooking.
0:14:08 > 0:14:12I wouldn't say we've got loads to do, it's just the cooking of the beef which takes a long time.
0:14:12 > 0:14:14There's a lot of resting and a lot of sealing off after.
0:14:14 > 0:14:16You can't rush these things.
0:14:19 > 0:14:22Across the kitchen Ellis has a problem.
0:14:22 > 0:14:23What's happening?
0:14:23 > 0:14:26- Just going to check it. - You worried?
0:14:26 > 0:14:30He thinks he can smell burning coming from the pressure cooker.
0:14:32 > 0:14:35It's smelling a bit like it's just caught on the bottom.
0:14:35 > 0:14:36Possibly.
0:14:38 > 0:14:42It's all right. The pork's not... It's not burnt in flavour.
0:14:44 > 0:14:46Maybe he's feeling the pressure today. I hope.
0:14:46 > 0:14:47Not just in the cooker.
0:14:51 > 0:14:54Having rescued his pig's head Ellis shreds the meat ready to make
0:14:54 > 0:14:55his bonbons.
0:14:57 > 0:14:59Ellis, how's your pig's head looking?
0:15:00 > 0:15:04Tasting good, never mind looking good.
0:15:04 > 0:15:07Tom is first to the pass with his ultimate barbecue dish.
0:15:07 > 0:15:10You Cannot BEEF Serious.
0:15:10 > 0:15:13His meat has been water-bathed, barbecued,
0:15:13 > 0:15:17and rested in herb butter before being barbecued for a second time.
0:15:17 > 0:15:22He rolls in fresh herbs and leaves to rest.
0:15:22 > 0:15:26He starts his plate with pickled kohlrabi and tops with caramelised pickled
0:15:26 > 0:15:28red onions.
0:15:28 > 0:15:32Next, his baked potato with nasturtium butter, green beans...
0:15:35 > 0:15:36..and nasturtium flowers.
0:15:37 > 0:15:39Looking good, Tom.
0:15:40 > 0:15:44Tom carves the beef, places it on a display barbecue,
0:15:44 > 0:15:46and finally adds his kebabs.
0:15:46 > 0:15:48Are you happy with the cooking of the meat?
0:15:48 > 0:15:50Yeah, the cooking of the meat is good. Don't want to be too rare,
0:15:50 > 0:15:51especially rib.
0:15:57 > 0:15:59- Happy that's done, Tom?- Yes, Chef.
0:15:59 > 0:16:02- So this is how it's going to go out to the guest?- Yes.
0:16:02 > 0:16:04You show me how it's dressed.
0:16:11 > 0:16:12- No sauce?- No sauce. It's a barbecue.
0:16:12 > 0:16:14- Shall we go through and taste it? - Do it.
0:16:24 > 0:16:27- Wow. Nice and pretty, isn't it? - It looks like a nice plate of food.
0:16:27 > 0:16:30- He's pushed himself, hasn't he? - Most definitely.
0:16:31 > 0:16:33- This is the kebab.- Kebab, yeah.
0:16:33 > 0:16:35I'm going to be very honest with you, this is the bit that I'm
0:16:35 > 0:16:37worried about. Heart at a banquet.
0:16:37 > 0:16:40- It's a risky one, isn't it? - It's a risky one, yeah.
0:16:40 > 0:16:43I really like the heart. I think it's nicely browned.
0:16:43 > 0:16:45It's got a nice flavour on it.
0:16:45 > 0:16:47It's good flavour but it's a little bit chewy for me.
0:16:49 > 0:16:51This is the beef.
0:16:54 > 0:16:56Have you done that piece of beef justice?
0:16:56 > 0:16:58Yeah, I like it, it's got a good flavour in there.
0:17:00 > 0:17:04The flavour in there is a belter. Just little bit over for me.
0:17:06 > 0:17:09The kohlrabi pickle, has it got enough of that on the plate?
0:17:09 > 0:17:14I think it could do with maybe one piece more just to cut
0:17:14 > 0:17:15through the fat on the plate.
0:17:15 > 0:17:18Pickled kohlrabi, that's nice, that's nice and sweet.
0:17:21 > 0:17:22It's lovely, isn't it?
0:17:22 > 0:17:25Do you think it needs a sauce?
0:17:25 > 0:17:26I don't know.
0:17:26 > 0:17:30I just wanted to keep it without sauce and very summery and barbecue-y.
0:17:31 > 0:17:33But this is a banquet.
0:17:35 > 0:17:38What made you choose these garnishes to go with this dish?
0:17:38 > 0:17:42Just everything that reminds me of a good barbecue
0:17:42 > 0:17:44and definitely a summertime element to it.
0:17:44 > 0:17:46I think that's a strong eight.
0:17:46 > 0:17:49- And with a sauce even a nine.- Yes.
0:17:55 > 0:17:57- How are we doing? - How did you think it went?
0:17:57 > 0:17:58Yeah. I don't know.
0:17:58 > 0:18:01I think he thought it was quite simple, maybe too simple.
0:18:01 > 0:18:04Especially for a banquet. But I don't know.
0:18:05 > 0:18:09Paul is next to the pass with his dish celebrating his mother's
0:18:09 > 0:18:14favourite summer foods. He starts by frying his sweetbreads.
0:18:15 > 0:18:18Paul was criticised by Daniel on the fish course for putting too
0:18:18 > 0:18:20many elements on the plate.
0:18:20 > 0:18:23So today he needs to show restraint.
0:18:24 > 0:18:26# Pressure, pressing down on me. #
0:18:26 > 0:18:28THEY LAUGH
0:18:28 > 0:18:32Paul begins with a dish of tapenade topped with an anchovy.
0:18:35 > 0:18:40Next, he serves his pearl barley in a small copper pan.
0:18:40 > 0:18:43- That looks really nice, that presentation.- Thank you, mate.
0:18:43 > 0:18:47Still got a bit to do yet though, so hold on to your hats.
0:18:48 > 0:18:54He plates his confit shoulder of hogget and tops with orange and carrot puree.
0:18:54 > 0:18:55Stop shaking.
0:18:56 > 0:19:00Then caramelised baby onion, beetroot...
0:19:00 > 0:19:06followed by pan roast loin of hogget, sweetbreads, spring onion,
0:19:06 > 0:19:08and hay-roasted hogget rump.
0:19:08 > 0:19:13Finally he presents his lamb jus in a ram's horn.
0:19:16 > 0:19:19Some lamb, Chef. And some jus.
0:19:24 > 0:19:28There we are, Chef. That explains today's plate of lamb.
0:19:28 > 0:19:34This is a homage to my little old mother. This is one of her favourite dishes.
0:19:34 > 0:19:36I think this is your best presentation all week.
0:19:36 > 0:19:40I'm hoping that the food is exactly the same as the presentation.
0:19:41 > 0:19:45- Me too.- I'm going to take the horn. - I'll bring the board, Chef.- OK.
0:19:52 > 0:19:56- Excellent.- That's nice, that, with his mum and that. - She'll be happy with that.
0:19:56 > 0:19:58That's a solid touch, yeah.
0:19:59 > 0:20:01- So, this is the shoulder.- Yeah.
0:20:04 > 0:20:06Happy with the seasoning on that?
0:20:06 > 0:20:10I am, Chef, yeah. I think the jus is really picking it up as well.
0:20:16 > 0:20:19- That's banging.- Yeah, lovely. - Beautiful flavour coming through.
0:20:21 > 0:20:23- So this is the loin. - Yeah.
0:20:23 > 0:20:25Is the herbs overpowering the lamb?
0:20:25 > 0:20:28Not for me, Chef, no.
0:20:28 > 0:20:32The flavours shine through in it, but it's still the elements of summer
0:20:32 > 0:20:34that I was hoping to give.
0:20:38 > 0:20:42- It's lush, isn't it? Absolutely lush.- I can't fault that loin.
0:20:42 > 0:20:45So this is the piece de la resistance.
0:20:45 > 0:20:48- This is the lamb that's cooked in hay.- Yeah.
0:20:48 > 0:20:51That's just cooked to perfection.
0:20:51 > 0:20:54It just falls apart in my mouth.
0:20:54 > 0:20:55Do you like it?
0:20:55 > 0:21:00It's nice and tender and I'm picking up the grassy notes on the fat there.
0:21:00 > 0:21:04- He's done well on that as well, hasn't he? He's done really well. - Yeah. Big time.
0:21:04 > 0:21:06Cap on that lamb, I haven't seen that for a long time.
0:21:06 > 0:21:11For me it's a memory of my mum and what she would do with that roast.
0:21:11 > 0:21:16- I think your mum would be very proud of you.- Thank you, Chef.- Well done. - Thank you very much.
0:21:16 > 0:21:19- This is a ten for me. - I'd give it a ten.
0:21:19 > 0:21:21He'll be right back in the running with that one.
0:21:25 > 0:21:30- Phew!- Made up with that one? - I'm pleased with that, yeah.
0:21:30 > 0:21:33It came out near as dammit how I wanted it,
0:21:33 > 0:21:37so, hopefully I've put a bit of pressure back on you guys.
0:21:37 > 0:21:41That was a perfect plate of food in my eyes, yeah.
0:21:42 > 0:21:47Last up to the pass is Ellis with his dish, Fred Perry's Pork Tie,
0:21:47 > 0:21:51a tribute to the iconic Wimbledon champion whose winning tie
0:21:51 > 0:21:53was left draped over a chair.
0:21:54 > 0:21:58- Backs, backs, backs, backs. Watch your back there, mate.- Sorry.
0:22:00 > 0:22:04- The tie has arrived. - This is the Wimbledon club colours.
0:22:04 > 0:22:07Ellis starts by deep frying his pig's head bonbons.
0:22:09 > 0:22:12And pours his pork and Perry stock into bottles.
0:22:12 > 0:22:15He plates his pork loin stuffed with cumin.
0:22:15 > 0:22:17How does it look, Ellis?
0:22:17 > 0:22:20Yeah, it's looking good. I've got some nice tasty confit potatoes in the pork fat.
0:22:23 > 0:22:27Next, confit potatoes, cherry tomatoes, peas and broad beans.
0:22:31 > 0:22:33That looks nice, mate. Is that the pig's head?
0:22:33 > 0:22:35That's the pigs head, yeah.
0:22:36 > 0:22:39He tops his pig's head bonbon with crispy shallot
0:22:39 > 0:22:40rings and herbs.
0:22:42 > 0:22:47Then adds a frosted pine nut crunch, caramelised pear pearls,
0:22:47 > 0:22:51and completes the dish with aubergine puree.
0:22:57 > 0:22:59- I think you're telling a story there.- I tried.
0:22:59 > 0:23:02I've pushed again. I just keep trying to go for it.
0:23:02 > 0:23:06- And hopefully it's worked. - It makes a big statement.- Yes.
0:23:07 > 0:23:11But it's all down to taste. So, Ellis, if you want to carry it through.
0:23:11 > 0:23:13No problem.
0:23:20 > 0:23:23Presentation is amazing. Very impressive.
0:23:25 > 0:23:29Well, I don't know, he's run out of chairs in his restaurant, I know that much, but...
0:23:29 > 0:23:33It worries me a bit compared to mine cos it's just so quirky.
0:23:33 > 0:23:35These are the pork fat potatoes.
0:23:35 > 0:23:37Pork fat potatoes, yeah.
0:23:37 > 0:23:39Is the pork fat coming through on there?
0:23:39 > 0:23:41Pork fat comes through.
0:23:41 > 0:23:43A bit too harsh on the seasoning.
0:23:45 > 0:23:47They're lovely, aren't they? It's very nicely cooked.
0:23:47 > 0:23:49Nicely seasoned.
0:23:49 > 0:23:52- So this is the pork head bonbon. - Yeah.
0:23:52 > 0:23:54I love that.
0:23:54 > 0:23:56I love the fat in it.
0:24:04 > 0:24:06Is the stuffing overpowering the pork?
0:24:06 > 0:24:08It's a strong flavour,
0:24:08 > 0:24:11definitely a strong flavour but you do get the pork coming through.
0:24:11 > 0:24:13Do me a favour and taste that again.
0:24:16 > 0:24:19- You get pear?- The pear's been cut out by the cumin.
0:24:24 > 0:24:28If he gets another high score with this one he's in danger of
0:24:28 > 0:24:29running away with this, isn't he?
0:24:29 > 0:24:31He's out of sight pretty much, isn't he?
0:24:39 > 0:24:42- Was it a bit rough?- Emotional.- Yeah.
0:24:45 > 0:24:48It's really important to me that I get a high score today
0:24:48 > 0:24:51otherwise I'll be on the next train back to Liverpool.
0:24:51 > 0:24:52I'm on the edge.
0:24:52 > 0:24:54I don't know what he's going to say.
0:25:02 > 0:25:05- Hi, Chefs. - OTHERS:- Chef.
0:25:06 > 0:25:11I was really excited going into the main course. I had high expectations.
0:25:13 > 0:25:16Ellis, I'm going to start with your dish,
0:25:16 > 0:25:18Fred Perry's Pork Tie.
0:25:19 > 0:25:23Your presentation brought the story to life
0:25:23 > 0:25:25and put a big smile on my face.
0:25:26 > 0:25:32The pork loin was perfectly cooked and the pork head bonbon was amazing.
0:25:34 > 0:25:35But...
0:25:36 > 0:25:41..the texture of the stuffing was really mushy.
0:25:42 > 0:25:46The cumin in that dish was just too overpowering.
0:25:46 > 0:25:48It doesn't need to be in the dish at all.
0:25:51 > 0:25:53Tom, your dish,
0:25:53 > 0:25:57You Cannot BEEF Serious, this was
0:25:57 > 0:26:01a good plate of food. You'd thought about the taste of summer brief
0:26:01 > 0:26:05and the herbs around the outside of the beef made it feel more summery.
0:26:08 > 0:26:14However, the dish does need a sauce to go with it. It would bring the dish together.
0:26:14 > 0:26:19The beef was very tasty but I thought it was slightly overcooked.
0:26:21 > 0:26:26And I'm just not sure ox heart will be a crowd favourite at the banquet.
0:26:28 > 0:26:32Paul, your dish,
0:26:32 > 0:26:35Memories Of Marjorie,
0:26:35 > 0:26:37I really like the concept of your dish.
0:26:37 > 0:26:42You took me on a journey with an animal that's very special to
0:26:42 > 0:26:43your heart.
0:26:44 > 0:26:49I loved the presentation. The hogget was cooked perfectly,
0:26:49 > 0:26:51and the seasoning today was spot on.
0:26:53 > 0:26:57My only criticism of this this, it needed more puree on the plate.
0:27:00 > 0:27:03So, to the scores. Ellis...
0:27:07 > 0:27:09..I'm giving you a seven.
0:27:11 > 0:27:12Tom...
0:27:14 > 0:27:15..I'm giving you a seven.
0:27:18 > 0:27:19Paul...
0:27:23 > 0:27:25..I'm giving you a ten, Paul.
0:27:25 > 0:27:26HE MOUTHS
0:27:27 > 0:27:32Today you gave me a demonstration in classical cooking and you
0:27:32 > 0:27:35blew it out of the water.
0:27:36 > 0:27:38Thank you, Chef.
0:27:38 > 0:27:40You've shown all of us a thing or two.
0:27:42 > 0:27:48So it's dessert course next. I've got high expectations.
0:27:50 > 0:27:51Do me proud, boys.
0:27:55 > 0:27:58- You must be happy with that one. - I am.
0:27:58 > 0:27:59THEY LAUGH
0:28:00 > 0:28:03With one course to go, Paul and Tom are
0:28:03 > 0:28:09now neck and neck on 22, with Ellis three points ahead on 25.
0:28:09 > 0:28:12I've been the solid one all week. I haven't really pulled anything
0:28:12 > 0:28:14awesome out of the bag just yet.
0:28:14 > 0:28:16It could have been so much better. Should have been so much better
0:28:16 > 0:28:19but I intend to cook for the judges on Friday.
0:28:19 > 0:28:23- I didn't expect that, I must admit. - You nailed it, mate. Nailed it.
0:28:23 > 0:28:27My mum would be over the moon. She knows when I named the dish
0:28:27 > 0:28:33how much I wanted to do it properly and deliver it in the way I know it should be.