0:00:02 > 0:00:05This year on Great British Menu...
0:00:05 > 0:00:09- Ooh!- ..24 of the country's top chefs...
0:00:09 > 0:00:10Hey!
0:00:10 > 0:00:15..are competing to cook at a glorious Taste Of Summer banquet...
0:00:15 > 0:00:17- Competition is on.- Go, go, go!
0:00:17 > 0:00:23..celebrating 140 years of the iconic Wimbledon tennis championships -
0:00:23 > 0:00:27the oldest and most revered Grand Slam in the world.
0:00:29 > 0:00:34This week, battling to represent Scotland in the national finals are
0:00:34 > 0:00:36returning contender Michael Bremner,
0:00:36 > 0:00:40who took the lead yesterday with his inventive fish dish,
0:00:40 > 0:00:42earning him the highest score of the week...
0:00:42 > 0:00:44I'm going to give you a nine.
0:00:44 > 0:00:48..fellow returner Ally McGrath, who is snapping at his heels,
0:00:48 > 0:00:50just a couple of points behind...
0:00:50 > 0:00:52I've definitely got Michael in my sights.
0:00:52 > 0:00:54..and newcomer Angela Malik,
0:00:54 > 0:00:57who's putting up a good fight and is just one mark behind Ally.
0:00:57 > 0:00:59I've got my favourite course coming.
0:00:59 > 0:01:01Today, it's the main course...
0:01:01 > 0:01:02This is the big one for me.
0:01:02 > 0:01:05..and the chefs must all rise to the challenge.
0:01:05 > 0:01:08I'm nervous today, because I'm taking a massive risk.
0:01:08 > 0:01:10You're not concerned you possibly went too far?
0:01:10 > 0:01:12The competition...
0:01:12 > 0:01:13Are you confident it's going to set?
0:01:13 > 0:01:15I hope so! The heat in here is phenomenal.
0:01:15 > 0:01:17..is ramping up.
0:01:17 > 0:01:19BLEEP!
0:01:19 > 0:01:21He's burned something.
0:01:33 > 0:01:40The Wimbledon banquet will celebrate 140 years of the world's toughest tennis tournament.
0:01:40 > 0:01:45To get there, the chefs must create outstanding dishes which capture a taste of summer.
0:01:46 > 0:01:51After two courses, Michael is in first place, with 17 points,
0:01:51 > 0:01:55Ally in second with 15, followed by Angela with 14.
0:01:57 > 0:01:58So, main course today, guys.
0:01:58 > 0:02:00This is the big one for me.
0:02:00 > 0:02:01Going to get my ten out of ten now.
0:02:01 > 0:02:03Pulling it back, boys.
0:02:03 > 0:02:06- Fighting talk.- I'm nervous today because I think I'm taking a massive
0:02:06 > 0:02:08risk. Could go either way for me.
0:02:08 > 0:02:13I'm confident about this dish today, so I'm going for big points.
0:02:13 > 0:02:15- It's only me that's going down, then.- Hope so.
0:02:15 > 0:02:17MICHAEL LAUGHS
0:02:17 > 0:02:21Judging the dishes this week is four Michelin-starred chef
0:02:21 > 0:02:24Nathan Outlaw, who's expecting perfection.
0:02:27 > 0:02:29- Morning, guys. - ALL: Morning, Chef.
0:02:29 > 0:02:30- How's everyone feeling?- Good.
0:02:30 > 0:02:35- Excited.- Well, main course today, the one that everyone wants to win.
0:02:35 > 0:02:39Yesterday's scores were OK, but today I'm expecting some perfection.
0:02:39 > 0:02:42Some tens. So you better get on with the cooking.
0:02:42 > 0:02:43- Good luck. - ALL: Thank you.
0:02:47 > 0:02:50So far in the competition, I've not seen perfect food.
0:02:50 > 0:02:53The main course today, hopefully I'll see some precision and some
0:02:53 > 0:02:55perfection, just like you would expect at Wimbledon.
0:02:58 > 0:03:01Returning chef Michael is top of the leaderboard.
0:03:01 > 0:03:05But he's taking a risk today with an unusual ingredient for his main course -
0:03:05 > 0:03:06The Grass Is Greener.
0:03:06 > 0:03:08How are you doing, Michael?
0:03:08 > 0:03:10- Bit of ox tongue?- Yes.
0:03:10 > 0:03:14Wimbledon is the only Grand Slam that's still played on grass.
0:03:14 > 0:03:17- Yep.- So I'm focusing on grass-fed ox tongue.
0:03:17 > 0:03:21Potatoes that I'm going to cook in perennial rye-grass.
0:03:21 > 0:03:24How are you going to make this really shine for the potatoes?
0:03:24 > 0:03:28- I also will be making a grass butter.- Oh, OK.
0:03:28 > 0:03:31So once it's cooked, I'll put it in the grass butter,
0:03:31 > 0:03:33vac-pack it and hold it in the water bath.
0:03:33 > 0:03:35I'm going to have some pickled vegetables to go with it.
0:03:35 > 0:03:38- What have you got here, what vegetables?- I've got some turnip.
0:03:38 > 0:03:40- Swede.- Swede, where you guys come from, yeah.
0:03:40 > 0:03:42Turnip where I come from.
0:03:42 > 0:03:47Carrots. A bit of mooli, and then some red onions.
0:03:47 > 0:03:49First thing I see is - is it summery?
0:03:49 > 0:03:53You know, summer things that you think about, brisket or smoked meats,
0:03:53 > 0:03:56pulled pork. Those sorts of things are very summery.
0:03:56 > 0:03:57- Yeah.- And...
0:03:57 > 0:04:00There's no real difference here. It's no', like, richness behind it.
0:04:00 > 0:04:04I'm taking a risk because I don't think anyone else has ever tried to do an offal main course.
0:04:04 > 0:04:07- This takes a while to cook, doesn't it?- It does, yeah!
0:04:09 > 0:04:10Michael is cooking ox tongue.
0:04:10 > 0:04:13Also on the dish, there's lots of wintry vegetables.
0:04:13 > 0:04:14It doesn't sound summery at all,
0:04:14 > 0:04:17so I don't know where he's going to get the summer from.
0:04:19 > 0:04:21Ally is just two points behind Michael.
0:04:21 > 0:04:25He's confident he can take the lead with his summery main -
0:04:25 > 0:04:28Cooking On Coals.
0:04:28 > 0:04:30- How you doing, Ally? You all right?- Good morning, Chef.
0:04:30 > 0:04:32- What's going on here, then?- So, we're going to have a barbecue.
0:04:32 > 0:04:35- Oh, are you?- It's summer, it's all about barbecue.
0:04:35 > 0:04:39I've got a lovely chicken. I'm going to cook the breast with garlic,
0:04:39 > 0:04:41- thyme and rosemary.- Right.
0:04:41 > 0:04:44And then I'm going to make a Parmesan and truffle custard.
0:04:44 > 0:04:46Doesn't sound like a barbecue to me.
0:04:46 > 0:04:48It's a great barbecue, this is.
0:04:48 > 0:04:52So, the potatoes. They're going to be my coals.
0:04:52 > 0:04:53Right.
0:04:53 > 0:04:57So I'm going to cook them in soy sauce and squid ink.
0:04:57 > 0:05:00That sounds like it potentially could be quite salty, though.
0:05:01 > 0:05:04- Some have been, Chef. - You have practised this?
0:05:04 > 0:05:07I've practised these potatoes so many times.
0:05:07 > 0:05:09If you ever want soy sauce, Chef, just give me a shout.
0:05:09 > 0:05:12- I have bottles of it! - Have you?- Oh, yeah.
0:05:12 > 0:05:14Ally's dish sounds very intriguing,
0:05:14 > 0:05:17but he's got a bit of a risk, I think, with the potatoes.
0:05:17 > 0:05:19He's making them to look like charcoal,
0:05:19 > 0:05:21but he's using squid ink and soy sauce.
0:05:21 > 0:05:24To me, that sounds like it could be very salty.
0:05:24 > 0:05:25I'm a bit concerned about that.
0:05:28 > 0:05:31Angela is just one point behind Ally.
0:05:31 > 0:05:34She's drawing on her Indian heritage for her dish -
0:05:34 > 0:05:37A Spot Of Tiffin On Henman Hill - in a bid to pull ahead.
0:05:39 > 0:05:41OK, Angela? So, what are you making today, then?
0:05:41 > 0:05:43So, it's three layers.
0:05:43 > 0:05:45We've got a summer biryani in the bottom,
0:05:45 > 0:05:48a Scotch egg and a quail kebab in the middle,
0:05:48 > 0:05:50and the top is a cucumber raita.
0:05:50 > 0:05:56- Brilliant.- I'm doing my version of a Scotch egg with quail leg meat.
0:05:56 > 0:05:58That's quite risky, right? Cos you want a soft result
0:05:58 > 0:06:00- for the Scotch egg? - I do - that's the challenge.
0:06:00 > 0:06:03You know Indian food is one of my favourite foods, don't you?
0:06:03 > 0:06:05It's the number-one food in the UK.
0:06:05 > 0:06:08Yeah. How does that sound, guys? Fans of Indian cuisine?
0:06:08 > 0:06:10Yeah, very much so.
0:06:10 > 0:06:14So Angela's cooking summer biryani with little quail Scotch eggs.
0:06:14 > 0:06:18Sounds really intriguing, but the main risk for her, I think, is the rice.
0:06:18 > 0:06:20It could end up stodgy if she overcooks it.
0:06:20 > 0:06:21It's a challenge to get that right.
0:06:24 > 0:06:27With a fellow countryman as reigning Wimbledon champion,
0:06:27 > 0:06:32all three chefs are hoping to replicate his success in the kitchen.
0:06:32 > 0:06:36Having Andy Murray as the Wimbledon champion is amazing.
0:06:36 > 0:06:38And on that, wouldn't it be amazing getting a Scottish dish through to the banquet?
0:06:38 > 0:06:42It would. We've got a lot to live up to.
0:06:45 > 0:06:49Michael is working on his dish, The Grass Is Greener.
0:06:49 > 0:06:53He's staking his lead on an unusual ingredient - ox tongue.
0:06:54 > 0:06:58He starts by placing vegetables and stock in a pressure cooker,
0:06:58 > 0:07:00before adding the tongue.
0:07:00 > 0:07:02This dish could go either way for me. It's risky but, you know,
0:07:02 > 0:07:05I think that's the whole point of this competition, isn't it?
0:07:05 > 0:07:06If you don't take risks...
0:07:06 > 0:07:09You're not concerned you possibly went too far with the risk bit?
0:07:09 > 0:07:11I did a vegan starter.
0:07:11 > 0:07:13I think it's about taking risks and being different.
0:07:17 > 0:07:22Across the kitchen, Angela is hoping to score big with a multilayer dish,
0:07:22 > 0:07:24A Spot Of Tiffin On Henman Hill,
0:07:24 > 0:07:27featuring four different spiced elements,
0:07:27 > 0:07:30including quail Scotch eggs and a biryani.
0:07:31 > 0:07:34She starts by making her cooling raita,
0:07:34 > 0:07:37mixing yoghurt with finely chopped mint.
0:07:37 > 0:07:41Next, she prepares a cucumber jelly, which she pours on top.
0:07:41 > 0:07:42Are you confident it's going to set?
0:07:42 > 0:07:45I hope so! The heat in here is phenomenal.
0:07:45 > 0:07:48I've actually put a little bit of extra gelatine in - fingers crossed.
0:07:50 > 0:07:53She decorates with cucumber slices,
0:07:53 > 0:07:56and leaves to set before moving on to her masala sauce.
0:07:58 > 0:08:01The secret of a great curry is the onion cooking.
0:08:01 > 0:08:03We've got to get the caramelisation on the onions...
0:08:03 > 0:08:06- Uh-huh.- ..to get the flavour in the curry, and also the colour.
0:08:06 > 0:08:08- It's all about the onions. - Interesting.
0:08:10 > 0:08:15To her caramelised onions, she adds passata, spices, double cream,
0:08:15 > 0:08:17honey, and dried fenugreek leaves.
0:08:19 > 0:08:20You on top of things, Angela?
0:08:20 > 0:08:22Yes, Chef. Feeling comfortable.
0:08:22 > 0:08:25- What's in here? - This is the masala sauce...
0:08:25 > 0:08:28- OK.- ..which is going to be used in the biryani.
0:08:28 > 0:08:29- OK, can I taste it?- Please!
0:08:34 > 0:08:36The flavours, are they going to develop as it cooks?
0:08:36 > 0:08:38Yeah, it gets better as it sets.
0:08:38 > 0:08:42- Do you think you've got enough time to get that flavour coming through?- Yes, absolutely.- Yeah.
0:08:44 > 0:08:47I think as Angela's in her comfort zone
0:08:47 > 0:08:50with this dish - it's her food - I expect high marks.
0:08:50 > 0:08:51I expect a ten.
0:08:55 > 0:08:58Ally's hoping to increase his one-point lead over Angela
0:08:58 > 0:09:01with his dish, Cooking On Coals -
0:09:01 > 0:09:03his homage to a summer barbecue.
0:09:04 > 0:09:09He starts by deboning chicken thighs, which he stuffs with herbs,
0:09:09 > 0:09:11before rolling into a ballotine.
0:09:12 > 0:09:16Next, he seasons chicken crown and cooks both in a water bath
0:09:16 > 0:09:19before starting work on his pancetta sauce.
0:09:20 > 0:09:22BLEEP!
0:09:23 > 0:09:25- He's burned something. - BLEEP!
0:09:25 > 0:09:28There WAS shallots in it - I now have carbon.
0:09:30 > 0:09:33With his sauce rescued, Ally moves on to his potatoes,
0:09:33 > 0:09:36which he hopes will look like barbecue coals.
0:09:36 > 0:09:39Hey, Ally, you all right, you good now?
0:09:39 > 0:09:42Yes, Chef, just looking at my coals, my potatoes.
0:09:42 > 0:09:45It's squid ink and soy sauce.
0:09:46 > 0:09:50- A lot of soy sauce, isn't it? - It is, but it's not a dark one.
0:09:50 > 0:09:52The dark ones can be really, really salty.
0:09:52 > 0:09:55- OK.- Then some bonito flakes, as well.
0:09:55 > 0:09:58- OK. It's very Asian, actually, isn't it?- It is a bit.
0:09:58 > 0:10:01Gives it that umami kind of taste, with the soy and stuff.
0:10:01 > 0:10:04- I'll let you get on with it. - Thank you very much, Chef.
0:10:07 > 0:10:12Michael has moved on to making jus-filled ravioli for his grass-inspired dish.
0:10:12 > 0:10:15He kneads and rolls pasta dough,
0:10:15 > 0:10:18and fills with veal and red wine-infused spheres.
0:10:21 > 0:10:23Next, he starts work on his potatoes,
0:10:23 > 0:10:26which he's infusing with rye-grass he's grown himself -
0:10:26 > 0:10:30the same type of turf which is used on Wimbledon's tennis courts.
0:10:30 > 0:10:32How I've taken on the brief,
0:10:32 > 0:10:34I'm very much looking at it from a Wimbledon point of view.
0:10:34 > 0:10:35- Right.- It's quite inspiring
0:10:35 > 0:10:38thinking about precision and perfection of Wimbledon.
0:10:42 > 0:10:45As part of his Wimbledon menu preparation,
0:10:45 > 0:10:50Michael visited the Sport Turf Research Institute in West Yorkshire,
0:10:50 > 0:10:53where they develop and test the grass that's used on Wimbledon's courts.
0:10:53 > 0:10:55Mark, how are you doing?
0:10:55 > 0:10:57- Hi, Michael, nice to meet you. - You too. Are you well?
0:10:57 > 0:11:01Mark Ferguson is the resident tennis-turf expert.
0:11:01 > 0:11:05Wimbledon is the only Grand Slam tournament played on grass,
0:11:05 > 0:11:08and it's imperative that the surfaces of the courts
0:11:08 > 0:11:10are in perfect condition for the competition.
0:11:10 > 0:11:13We're stood on a miniature replica of a Wimbledon tennis court.
0:11:13 > 0:11:15Wow.
0:11:15 > 0:11:20This is the same grass, the same seed mixture, which is a perennial rye-grass mixture.
0:11:20 > 0:11:23Perennial rye-grass is used because it grows well
0:11:23 > 0:11:27in the firm, dense soil required for optimum ball bounce.
0:11:29 > 0:11:33The grass undergoes numerous tests to ensure it provides
0:11:33 > 0:11:37the ideal surface for the world's top tennis players.
0:11:37 > 0:11:40The surface needs to be uniform, it needs to be firm,
0:11:40 > 0:11:42and you need to be able to trust the bounce.
0:11:42 > 0:11:45But the most important factor is that it's wear-tolerant.
0:11:45 > 0:11:48Wimbledon is the most important tennis tournament in the world.
0:11:48 > 0:11:51We want it to look as good as it possibly can.
0:11:51 > 0:11:55Michael wanted Mark's expert opinion on the home-grown grass he's using
0:11:55 > 0:11:57in his main course.
0:11:57 > 0:12:00That looks pretty healthy, pretty dense.
0:12:00 > 0:12:06What my idea is, of cooking a potato inside this grass envelope,
0:12:06 > 0:12:10- if you like.- This, maybe with another week's growth or so, would be ideal,
0:12:10 > 0:12:14cos new grass is very strong in aroma, and therefore, I guess...
0:12:15 > 0:12:17..flavour. But that's YOUR department.
0:12:17 > 0:12:18THEY LAUGH
0:12:18 > 0:12:20Do you think it's a mad idea?
0:12:20 > 0:12:23I think it's a mad idea, but that doesn't mean it's a bad idea.
0:12:23 > 0:12:25THEY LAUGH
0:12:30 > 0:12:35Back in the kitchen, Michael is working on another of his grass-based components -
0:12:35 > 0:12:38the wheatgrass butter for his potatoes.
0:12:39 > 0:12:42He blends blanched wheatgrass with oil,
0:12:42 > 0:12:46sieves, and whisks with cream and yoghurt to make his butter.
0:12:46 > 0:12:48Next, he checks on his ox tongue.
0:12:48 > 0:12:51Happy with that? Smells delicious.
0:12:51 > 0:12:53- Yeah, I'm happy with that.- Good.
0:12:53 > 0:12:57Michael removes the cooked ox tongue, brushes it with Dijon mustard,
0:12:57 > 0:13:00and uses clingfilm to shape into a cylinder...
0:13:00 > 0:13:03before moving on to his rye-grass potatoes,
0:13:03 > 0:13:06using a special method he's devised himself.
0:13:07 > 0:13:10- Michael, what are you doing here? - This is the grass-cooked potatoes.
0:13:10 > 0:13:15- Yeah.- I'm soaking the muslin. - Yep.- Then just wrapping it up.
0:13:15 > 0:13:18And bake it in the oven. I'm going to hold them in the water bath with
0:13:18 > 0:13:21- some of the butter.- You think this process is going to make a real
0:13:21 > 0:13:24- difference to the actual end result? - I hope so.
0:13:28 > 0:13:30'He's actually covered a piece of muslin, and they are going to
0:13:30 > 0:13:33'steam in the oven, which actually is a really cool technique.'
0:13:33 > 0:13:37I do think he will get that essence of the grass from the result.
0:13:39 > 0:13:44Ally is still working on the potatoes he hopes will resemble coals for his barbecue-themed dish.
0:13:45 > 0:13:49Having cooked them in squid ink and soy sauce to darken the skin,
0:13:49 > 0:13:53he places his coals in the dehydrator.
0:13:53 > 0:13:55Is that the colour you're looking for?
0:13:55 > 0:13:57They're not as black as I have had them,
0:13:57 > 0:13:59but eating's more important than looking.
0:14:01 > 0:14:05With plating-up approaching, Ally moves on to making a savoury custard
0:14:05 > 0:14:07by blending milk and eggs with Parmesan.
0:14:07 > 0:14:10He adds black truffle to the mix before cooking.
0:14:13 > 0:14:14You look really comfortable, Ally.
0:14:14 > 0:14:19It's a really nice dish, and I'm confident it's going to score better than you guys.
0:14:19 > 0:14:21I think I'm going to trump you on this one.
0:14:21 > 0:14:23This is my cooking, it's from my heart.
0:14:23 > 0:14:26Aye, well, you know. Opinions vary.
0:14:26 > 0:14:27SHE LAUGHS
0:14:30 > 0:14:34With time running out, Angela is working on the biryani
0:14:34 > 0:14:37for her summer picnic tiffin dish.
0:14:37 > 0:14:40She mixes orange zest into boiled rice,
0:14:40 > 0:14:44and layers in an oven dish with masala and caramelised onions.
0:14:44 > 0:14:48She tops with orange-flavoured butter and rose water
0:14:48 > 0:14:50before putting in the oven.
0:14:52 > 0:14:56Next, she moves on to her tricky quail Scotch eggs.
0:14:56 > 0:14:59She starts by boiling the eggs before plunging into ice water to stop them cooking,
0:14:59 > 0:15:03in the hope of producing a soft centre.
0:15:03 > 0:15:08She encases the eggs in quail mince, then rolls in flour, egg,
0:15:08 > 0:15:09and panko breadcrumbs.
0:15:10 > 0:15:12The Scotch eggs are very last-minute.
0:15:12 > 0:15:16I would like them to have been more chilled to hold their shape.
0:15:16 > 0:15:18But I'm...giving it a go.
0:15:22 > 0:15:26First up to the pass is Ally, with his dish, Cooking On Coals,
0:15:26 > 0:15:28inspired by summer barbecues.
0:15:29 > 0:15:34He starts by frying his slow-cooked chicken breasts and thighs
0:15:34 > 0:15:36in butter, to crisp the skin.
0:15:36 > 0:15:39Next he deep-fries his partially dehydrated potato coals.
0:15:41 > 0:15:43So, is that your barbecued chicken over there?
0:15:43 > 0:15:45- Yeah.- Have you barbecued it?
0:15:45 > 0:15:47- No, Chef.- It's getting barbecued?
0:15:47 > 0:15:51- It will get slightly smoked in a minute.- So there's no barbecue?
0:15:51 > 0:15:54I've never said there is a barbecue. It's served on a barbecue.
0:15:54 > 0:15:55HE WHISTLES
0:15:55 > 0:15:59First onto the plate is Parmesan and truffle custard.
0:15:59 > 0:16:02Followed by chard, little gem lettuce, broccoli, and sugar snaps.
0:16:02 > 0:16:06- How you doing, Ally?- Fine, thank you, Chef. With you in a minute.
0:16:06 > 0:16:07- Going to be ready in time? - Yes, Chef.
0:16:09 > 0:16:14He garnishes with fried girolle mushrooms and crispy pancetta.
0:16:15 > 0:16:17Next, the chicken thigh ballotine.
0:16:17 > 0:16:19Is that truffle you're putting on?
0:16:19 > 0:16:22Yeah. A bit of truffle-on-truffle action.
0:16:22 > 0:16:23I'm in.
0:16:23 > 0:16:25Pancetta sauce goes into jugs.
0:16:26 > 0:16:31Finally, Ally puts hickory wood chips into the bottom of a barbecue,
0:16:31 > 0:16:35places the potato coals and chicken breast on top...
0:16:35 > 0:16:37Oh, I see.
0:16:37 > 0:16:38..and ignites the wood chips.
0:16:50 > 0:16:52- Pleased?- Yes, Chef.
0:16:52 > 0:16:55Now I know where you've gone with that summer brief.
0:16:55 > 0:16:56- What do you think, guys? - It looks great.
0:16:56 > 0:16:59Stunning. Certainly reminds me of a summer barbecue.
0:16:59 > 0:17:01The smells, smoke, it's all there.
0:17:01 > 0:17:04Yeah. You guys can have that one, the smaller portion.
0:17:04 > 0:17:05I'll take the bigger one.
0:17:13 > 0:17:16The initial reaction when it came up, I thought, "Wow."
0:17:16 > 0:17:18It's a barbecue. The theatre's there.
0:17:22 > 0:17:24- Pleased with the chicken?- Gets that little bit of smokiness from the
0:17:24 > 0:17:27smoke, not a lot. So, yeah, I'm happy with that.
0:17:27 > 0:17:29Cooked the chicken in a water bath.
0:17:29 > 0:17:32The only challenge is with the skin, to get it nice and crisp.
0:17:32 > 0:17:34It has kind of gone a bit soft.
0:17:34 > 0:17:36- Yes.- The flavour in the chicken, though, is delicious.- Mm!
0:17:37 > 0:17:39These potatoes. These are intriguing.
0:17:39 > 0:17:42A very inventive way of serving the potatoes.
0:17:46 > 0:17:48Have they come out the way you expected?
0:17:49 > 0:17:53The soy is maybe slightly stronger than what I've had in the past.
0:17:53 > 0:17:55The potatoes are quite salty with that soya.
0:17:55 > 0:17:57There's definitely a saltiness to it,
0:17:57 > 0:17:59but I don't think it's unpleasant.
0:18:02 > 0:18:04Do you think that salad sings summer?
0:18:05 > 0:18:07- Yeah.- It's very interesting.
0:18:07 > 0:18:10There's lots of different textures in there, which is a nice touch.
0:18:10 > 0:18:12- Flavour-wise, I think he's nailed it.- Yes.
0:18:12 > 0:18:13I'm going to give it a nine.
0:18:14 > 0:18:16If you were scoring this dish, what would you give it?
0:18:16 > 0:18:18I think it's up there for a nine or a ten.
0:18:23 > 0:18:26- How was that?- All right, I think.
0:18:26 > 0:18:28- What did you guys think? - Accomplished cooking, Ally.
0:18:28 > 0:18:30- Oh, thank you.- Yeah, I loved it.
0:18:30 > 0:18:32- I scored it a nine.- Ooh, thank you.
0:18:33 > 0:18:38Next to the pass is Michael, with his dish, The Grass Is Greener,
0:18:38 > 0:18:41made with his home-grown rye-grass in honour of Wimbledon's courts.
0:18:43 > 0:18:46He slices his cylinder of ox tongue and fries it in a pan.
0:18:48 > 0:18:50Next, he boils his jus-filled ravioli...
0:18:51 > 0:18:55..and removes his grass-infused potatoes from the water bath, and seasons.
0:18:57 > 0:19:00First onto the plate is the fried and glazed ox tongue.
0:19:00 > 0:19:02Then the grass-infused potatoes.
0:19:02 > 0:19:05- So, what's that? - This is my jus ravioli.
0:19:05 > 0:19:07- Wow. - That looks incredible.
0:19:07 > 0:19:08Thank you.
0:19:08 > 0:19:11Next, rolls of pickled daikon radish and carrot,
0:19:11 > 0:19:15then discs of pickled swede topped with red onion.
0:19:15 > 0:19:17Michael, you're due at the pass now.
0:19:17 > 0:19:19Yeah, just give me two seconds.
0:19:19 > 0:19:23He finishes with parsley puree and a drizzle of wheatgrass oil.
0:19:27 > 0:19:30So this is my The Grass Is Greener.
0:19:30 > 0:19:33Is this a taste of summer to you?
0:19:33 > 0:19:36It's my take on a variation of a taste of summer, yeah.
0:19:36 > 0:19:39- Guys, what do you think?- It's certainly got the colours of summer.
0:19:39 > 0:19:41The potato looks quite big.
0:19:41 > 0:19:43- Shall we go and try it?- Yeah.
0:19:51 > 0:19:52Do you think that looks like summer?
0:19:53 > 0:19:55Yeah, I think the colours are there.
0:19:55 > 0:19:57For something that people will associate with the winter,
0:19:57 > 0:20:00it's kind of given it a different lease of life.
0:20:01 > 0:20:03Pasta's a little bit tough.
0:20:03 > 0:20:04But look at that.
0:20:04 > 0:20:06- That's amazing.- Isn't that stunning?
0:20:06 > 0:20:07Yeah.
0:20:07 > 0:20:08Wow.
0:20:10 > 0:20:12What you are left with, though, is quite a raw-looking pasta.
0:20:15 > 0:20:17I think the pasta is a bit thick.
0:20:17 > 0:20:19Good to hold the gravy. I'd let him off for that.
0:20:24 > 0:20:27So was that the flavour and the texture you were after from the ox tongue?
0:20:29 > 0:20:30It could be a bit more cooked.
0:20:32 > 0:20:35To me it's, like, rubbery.
0:20:35 > 0:20:38It's not a texture I would want to eat at a banquet.
0:20:38 > 0:20:41All the effort you went to - growing your own grass -
0:20:41 > 0:20:44is this what you were aiming for with the potato?
0:20:44 > 0:20:46I mean, I like the flavour in that.
0:20:46 > 0:20:48I'm a bit underwhelmed by the potato.
0:20:48 > 0:20:50I really wanted to taste the grassiness.
0:20:50 > 0:20:54I think the size of it is maybe its downfall.
0:20:54 > 0:20:55So, overall,
0:20:55 > 0:20:58if you were marking that dish, what would you give yourself?
0:20:58 > 0:20:59I'd probably give it a seven.
0:21:06 > 0:21:07Smile on your face, Chef?
0:21:07 > 0:21:10It didn't work out the way I should have done it.
0:21:10 > 0:21:13- What did you think?- Not my cup of tea, I have to be honest.
0:21:13 > 0:21:19If I was at summer banquet and I got ox tongue and some boiled potato,
0:21:19 > 0:21:22- I would be a bit upset.- Yeah.
0:21:25 > 0:21:28Last up to the pass is Angela, with her dish,
0:21:28 > 0:21:30A Spot Of Tiffin On Henman Hill,
0:21:30 > 0:21:33inspired by summer picnics with her family.
0:21:34 > 0:21:37She's serving her dish in a three-tiered tiffin box.
0:21:38 > 0:21:42Into the top layer goes her cucumber raita.
0:21:42 > 0:21:46Quail kebabs and her Scotch eggs go in the middle dish.
0:21:46 > 0:21:49A Scotch egg would terrify me, I'm not going to lie to you.
0:21:49 > 0:21:51Well, let's wait and see, Michael.
0:21:53 > 0:21:56She puts her summer vegetable biryani in the bottom,
0:21:56 > 0:21:59topped with asparagus spears and cauliflower,
0:21:59 > 0:22:03and garnishes with pea shoots, edible roses, toasted almonds,
0:22:03 > 0:22:05and pistachios.
0:22:05 > 0:22:08- Angela, you should be up on the pass by now.- Coming up now, Chef.
0:22:09 > 0:22:12Finally, masala sauce is served on the side.
0:22:18 > 0:22:20So, Angela. Think you've done enough?
0:22:20 > 0:22:23I have, Chef. Pulled it off.
0:22:23 > 0:22:25For me, it certainly looks like a nice surprise.
0:22:25 > 0:22:26Let's go and try this one.
0:22:35 > 0:22:37I really liked the presentation when it came up.
0:22:37 > 0:22:39- A bit of mystery behind it. - Yeah, I really like the boxes.
0:22:39 > 0:22:43The thistles are great. A good nod to Scotland.
0:22:43 > 0:22:45See if you got the eggs right in the middle.
0:22:46 > 0:22:49So, the egg looks slightly overcooked to me.
0:22:49 > 0:22:52It's still a bit runny, so I'm happy with that.
0:22:52 > 0:22:54- She's brave doing a Scotch egg, I think.- I think so.
0:22:56 > 0:22:58I think there could be a bit more seasoning in that.
0:22:58 > 0:23:00I think that's exactly what I was thinking.
0:23:00 > 0:23:02Do you find it a little bit dry?
0:23:02 > 0:23:04I don't find that particularly dry.
0:23:04 > 0:23:06I think it's quite succulent in the middle.
0:23:08 > 0:23:10- Try it with a bit of the sauce. - That masala sauce is delicious.
0:23:10 > 0:23:11That's fantastic.
0:23:13 > 0:23:14Biryani is one of my favourites.
0:23:16 > 0:23:18For me, the rice has got a lovely fragrance.
0:23:18 > 0:23:20Yes, I wanted this to be a summer biryani
0:23:20 > 0:23:23full of evocative summer flavours,
0:23:23 > 0:23:25so it felt like summer in your mouth.
0:23:25 > 0:23:27I think the biryani is delicious.
0:23:27 > 0:23:29I think the rice is cooked nicely.
0:23:31 > 0:23:33It's very different than a normal raita.
0:23:33 > 0:23:36Do you think it's maybe a bit too sweet?
0:23:36 > 0:23:38Maybe the lime syrup, I could put less of,
0:23:38 > 0:23:42but overall I think it's got the wow factor.
0:23:42 > 0:23:43This stands for what she believes in.
0:23:43 > 0:23:45Something that means a lot to her.
0:23:45 > 0:23:48- I'm going to give it an eight. - I'd give it an eight, as well,
0:23:48 > 0:23:49just because of the seasoning.
0:23:57 > 0:23:58So how was that?
0:23:58 > 0:24:01There were a couple of points Nathan wasn't so keen on.
0:24:01 > 0:24:03- What did you think? - The rice was superb.
0:24:03 > 0:24:05- And the sauce was heaven. - Yeah, your sauce was the best part.
0:24:09 > 0:24:11Of course I want a high score.
0:24:11 > 0:24:13I want to be able to get past both of you boys.
0:24:13 > 0:24:15- MICHAEL:- I've made some mistakes today.
0:24:15 > 0:24:17I'm disappointed in my performance.
0:24:17 > 0:24:20I need a big score to capitalise on your mistakes.
0:24:20 > 0:24:22ANGELA LAUGHS
0:24:22 > 0:24:25- Harsh. - That is brutal.
0:24:25 > 0:24:27But thank you.
0:24:38 > 0:24:41- Hi, Chefs.- Hi.- Hi.
0:24:41 > 0:24:43That's the main course over. How do you feel?
0:24:44 > 0:24:46Relieved.
0:24:46 > 0:24:49Angela. I'm going to start with you and your dish.
0:24:53 > 0:24:56I like the idea of the tiffin tin and the picnic.
0:24:56 > 0:24:58I thought it really hit the brief.
0:24:58 > 0:24:59Thank you.
0:24:59 > 0:25:01I loved the biryani,
0:25:01 > 0:25:04the fruitiness and the fragrance really shone through.
0:25:05 > 0:25:06However...
0:25:08 > 0:25:13..the Scotch egg, for me, was slightly overcooked.
0:25:13 > 0:25:16And your raita was quite sweet -
0:25:16 > 0:25:18almost verging on a dessert.
0:25:22 > 0:25:24Ally. Your dish.
0:25:28 > 0:25:33I thought the colours of the dish were slightly bland
0:25:33 > 0:25:36and I worry about the logistics of serving that dish
0:25:36 > 0:25:39for a lot of people at a banquet.
0:25:41 > 0:25:42But...
0:25:44 > 0:25:47..the sense of theatre was fantastic.
0:25:49 > 0:25:52The chicken breast was perfectly cooked.
0:25:52 > 0:25:55- And the garlicky notes were wonderful.- Thank you.
0:25:57 > 0:25:59I was worried about the potatoes,
0:25:59 > 0:26:01and with all those salty ingredients,
0:26:01 > 0:26:03I was amazed how you pulled it off.
0:26:07 > 0:26:08So, Michael, your dish.
0:26:13 > 0:26:14I liked the grass idea,
0:26:14 > 0:26:17and the nod to Wimbledon and the summertime was good.
0:26:19 > 0:26:21I like the idea of the ravioli.
0:26:22 > 0:26:23But...
0:26:25 > 0:26:26..the pasta was raw.
0:26:27 > 0:26:30- And at this level, it's unacceptable.- Yeah.
0:26:32 > 0:26:34The tongue was undercooked.
0:26:37 > 0:26:40The grass flavour didn't really shine through.
0:26:42 > 0:26:45If you're going to go to the trouble of trying to infuse grass into
0:26:45 > 0:26:49something, it really needs to come out in the final taste of the dish.
0:26:52 > 0:26:53So, to the scores.
0:26:57 > 0:26:59I'm going to start with you, Angela.
0:27:01 > 0:27:02I'm giving you a score of...
0:27:05 > 0:27:06..eight.
0:27:07 > 0:27:08Thank you.
0:27:09 > 0:27:10Michael.
0:27:12 > 0:27:13I'm going to give you a score of...
0:27:15 > 0:27:16..six.
0:27:19 > 0:27:20Ally.
0:27:22 > 0:27:24I'm going to give you a score of...
0:27:27 > 0:27:28..nine.
0:27:32 > 0:27:35So, Ally, that puts you in the lead by one point.
0:27:39 > 0:27:41It's the dessert course next.
0:27:41 > 0:27:43It's going to be very exciting.
0:27:43 > 0:27:45- Good luck. - ALL: Thank you.
0:27:48 > 0:27:49Well done.
0:27:49 > 0:27:51- Well deserved.- Well done, you too. - Well deserved.
0:27:51 > 0:27:54I can't quite believe that that just happened.
0:27:55 > 0:27:58I got a nine. I got a nine. I got a nine form Nathan Outlaw.
0:27:58 > 0:28:00That's all right.
0:28:00 > 0:28:03With just one course to go, Ally now leads with 24 points,
0:28:03 > 0:28:07with Michael on 23 and Angela just one point behind on 22.
0:28:07 > 0:28:10I expected a bad number.
0:28:10 > 0:28:11It's just how it can turn around, isn't it?
0:28:11 > 0:28:15I'm disappointed. All I can do is learn from my mistakes,
0:28:15 > 0:28:18and if I get a chance to do it again, I'll change things around.
0:28:18 > 0:28:20It's very close. How close is it?
0:28:20 > 0:28:22It's one point between it, in all directions.
0:28:22 > 0:28:26I've got a high now, want to end on an even bigger high.
0:28:26 > 0:28:28Let's see if we can beat the eight - get that ten.
0:28:28 > 0:28:30- I think maybe we should just call it there.- Yeah!