0:00:02 > 0:00:04This year on Great British Menu...
0:00:04 > 0:00:06Boo!
0:00:06 > 0:00:08..24 of the country's top chefs...
0:00:08 > 0:00:10- CORK POPS - Yeah!
0:00:10 > 0:00:15..are competing to cook at a glorious Taste of Summer banquet.
0:00:15 > 0:00:17- Nerves getting to you? - Pat Cash, baby.
0:00:17 > 0:00:23Celebrating 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 > 0:00:33This week, battling it out to represent the South West
0:00:33 > 0:00:37in the national finals are returning chef Dominic Chapman,
0:00:37 > 0:00:40who scored a nine for his fish course yesterday.
0:00:40 > 0:00:43It was pure summer and I really enjoyed every mouthful.
0:00:43 > 0:00:48Tom Brown, whose Cornish dishes have put him in joint first place
0:00:48 > 0:00:49with Dom.
0:00:49 > 0:00:51If I get this one right, it is a ten all day long.
0:00:51 > 0:00:53And Andy Clatworthy,
0:00:53 > 0:00:56who is trailing in third after failing to hit the summer brief.
0:00:56 > 0:00:58It is lacking a lightness.
0:00:58 > 0:01:01It is quite a hearty, rich dish.
0:01:01 > 0:01:03Today, it is the main course.
0:01:03 > 0:01:06- Right, rock and roll.- And the chefs are all aiming for perfection.
0:01:06 > 0:01:09I don't think an actual salad would have been quite right for it.
0:01:09 > 0:01:12Is that a little dig there, bro? Obviously, me doing salad.
0:01:12 > 0:01:15- The competition... - It is quite high pressure.
0:01:15 > 0:01:17- That's why I'm using a high-pressure cooker.- ..is hotting up.
0:01:17 > 0:01:20- Are you going to be on time, Dom? - I might be a second late.
0:01:35 > 0:01:37To win a place at this year's Wimbledon banquet,
0:01:37 > 0:01:42the chefs must create dishes that celebrate a taste of summer.
0:01:42 > 0:01:47Both Tom and Dom are in the top spot with 15 points
0:01:47 > 0:01:49while Andy is trailing with 11.
0:01:51 > 0:01:54- Here we go again. Ready, boys? - Good to go.
0:01:54 > 0:01:57If I get this one right, it's a ten all day long.
0:01:57 > 0:02:01- Going Cornish?- What do you think? THEY LAUGH
0:02:01 > 0:02:05You caught me up yesterday after the fish. Think you're going to overtake today?
0:02:05 > 0:02:08Listen, you always want high scores, so, yes, let's push for tens.
0:02:08 > 0:02:10Andy, you've got a bit of making up to do.
0:02:10 > 0:02:14I really believe in this dish. Not going to give you boys an easy day, put it that way.
0:02:16 > 0:02:19'Judging their dishes this week is
0:02:19 > 0:02:22'Michelin-starred chef Michael O'Hare.'
0:02:23 > 0:02:25Good morning, Chefs.
0:02:25 > 0:02:27- ALL: Good morning.- How are we feeling?- Very good.- Good.
0:02:27 > 0:02:30Dom, Tom, level pegging on 15 points.
0:02:30 > 0:02:34- Who is going to take it today?- Who knows? Who knows? - It can go either way.
0:02:34 > 0:02:38- Andy, just four points to make up. You think you can pull it back today?- Yeah, I really do.
0:02:38 > 0:02:41- I'm ready to go. I believe in the dish.- So, guys, main course.
0:02:41 > 0:02:45It's obviously the big one. Everyone wants to get the main course dish to the banquet.
0:02:45 > 0:02:49This year, the banquet is at Wimbledon. So I'm looking for the very essence of summer on a plate.
0:02:49 > 0:02:50Let's get cooking.
0:02:54 > 0:02:56We are halfway through the competition. Seen some really great
0:02:56 > 0:02:59dishes, and some not so great dishes.
0:02:59 > 0:03:02Some dishes that have hit the brief, and some that have completely missed it.
0:03:02 > 0:03:05So I'm really interested to see what the chefs produce today.
0:03:05 > 0:03:10All week Andy has struggled to convince Michael that his food hits
0:03:10 > 0:03:12the taste of summer brief.
0:03:12 > 0:03:15He is hoping that his historical Wimbledon-inspired main course will
0:03:15 > 0:03:18put him back in the running today.
0:03:18 > 0:03:21- So, Andy, you, obviously, really need a ten today.- Yeah, massively.
0:03:21 > 0:03:24- What are you going to do to get that?- The name of the dish is...
0:03:24 > 0:03:26- CHOPPILY:- ..Caneton D'Aylesbury Roti...- What?- ..with salad.
0:03:26 > 0:03:29- CHOPPILY:- Caneton D'Aylesbury Roti with salad.- Is that French?
0:03:29 > 0:03:32Yes, but I can't speak French very well, as you can tell!
0:03:32 > 0:03:34LAUGHTER
0:03:34 > 0:03:35So, tell me about the dish.
0:03:35 > 0:03:40First documented gala dinner at the Lawn Tennis Association was in 1908.
0:03:40 > 0:03:43This is the main course they served at that gala dinner.
0:03:43 > 0:03:46It is a curried duck salad, but it is incredibly light on the curry flavours.
0:03:46 > 0:03:48It is a fatty piece of meat, the duck.
0:03:48 > 0:03:50- Yes.- And I've criticised you in the last two courses
0:03:50 > 0:03:53- with your food being too heavy.- Yes. - What have you done to rectify that?
0:03:53 > 0:03:56HE STAMMERS
0:03:56 > 0:04:00We're just going to pressure-cooker the leg meat, breadcrumb it, drop it into the fryer.
0:04:00 > 0:04:03You are going to do a breadcrumbed, slow-cooked meat sausage
0:04:03 > 0:04:05that is deep-fat fried...
0:04:05 > 0:04:08- Yes.- ..in response to your food being too fat and heavy?
0:04:08 > 0:04:09That was the original plan.
0:04:09 > 0:04:13It is entirely up to you. I'm just saying, these are the issues you had
0:04:13 > 0:04:16- with your starter and your fish course.- Yes.- You really need a ten.
0:04:16 > 0:04:19- Yes.- If there's anything that's going to stop you doing that,
0:04:19 > 0:04:20I would hold back on it.
0:04:21 > 0:04:25Andy really needs to up his game today. He needs to lighten and freshen up those dishes
0:04:25 > 0:04:28if he's going to get the ten that he so desperately needs.
0:04:30 > 0:04:33So far, Tom has impressed Michael
0:04:33 > 0:04:36with his menu based around Cornish summer ingredients.
0:04:36 > 0:04:39He is continuing the theme today
0:04:39 > 0:04:42with his take on a traditional family recipe.
0:04:42 > 0:04:44Tom.
0:04:44 > 0:04:47- Chef.- What's the name of your dish? - So, this is Porthilly Under Roast.
0:04:47 > 0:04:52- And what does that mean?- My granny and grandad were cattle farmers in
0:04:52 > 0:04:55Cornwall. An under roast is the sort of dish they would make with the beef,
0:04:55 > 0:04:59and it is usually braised meat, put on the bottom,
0:04:59 > 0:05:01and then boiled potatoes on top.
0:05:01 > 0:05:03I'm just changing it up a little bit,
0:05:03 > 0:05:05so I'm using some beautiful Porthilly oysters.
0:05:05 > 0:05:07- OK.- So hence the Porthilly Under Roast.
0:05:07 > 0:05:10Oysters are something I love to eat in the summer in Cornwall,
0:05:10 > 0:05:12and I'm making a lovely beer sauce to go through.
0:05:12 > 0:05:14I've kept it quite light, using lager as opposed to ale.
0:05:14 > 0:05:17- What are you doing with your beef? - I'm going to cook it like a steak.
0:05:17 > 0:05:19It is going to taste like steak. The steak is going to be
0:05:19 > 0:05:22through the pie, and then the fat that I'm using,
0:05:22 > 0:05:25I'm going to glaze up a potato cake.
0:05:25 > 0:05:28So it's beef with sliced potatoes on top?
0:05:28 > 0:05:30Yes, essentially.
0:05:30 > 0:05:31It's not a hotpot, is it?
0:05:31 > 0:05:35- No, I mean...- Sounds a bit like a hotpot.- It does sound a bit like a hotpot.
0:05:35 > 0:05:38- It sounds like a hotpot.- It has got similarities, but it's not a hotpot.
0:05:39 > 0:05:41Tom's dish sounds a little heavy
0:05:41 > 0:05:43with the butter and the carbohydrates.
0:05:43 > 0:05:46He said he's going to lighten that with the addition of oysters.
0:05:46 > 0:05:49But I'm not sure if that's going to be enough to make it the taste of summer.
0:05:51 > 0:05:56Dom's starter failed to wow Michael, but his fish course blew him away.
0:05:56 > 0:05:59He's hoping to score a perfect ten with his main,
0:05:59 > 0:06:02celebrating summer lamb - Fire Up The Barbecue.
0:06:04 > 0:06:07- Dom. How are you feeling?- Yeah, really good.
0:06:07 > 0:06:11- What have you got for mains? - I'm going to do slow-cooked shoulder of lamb,
0:06:11 > 0:06:16a little brochette or kebab of the neck fillets and some kidneys,
0:06:16 > 0:06:19and then just for a little bit of luxury, I'm going to serve a chop as well.
0:06:19 > 0:06:22- And what about with your vegetables here?- I'm going to do a selection of salads.
0:06:22 > 0:06:24I'm going to do a bean salad,
0:06:24 > 0:06:29I'm going to do a lettuce salad with red peppers and cucumber
0:06:29 > 0:06:31and tomato and pomegranate,
0:06:31 > 0:06:33and then I'm going to do some lovely cucumber yoghurt.
0:06:33 > 0:06:37From a banquet point of view, this will be a really, really nice dish.
0:06:37 > 0:06:39I think definitely a barbecue hits the brief of the summer.
0:06:39 > 0:06:41I'm not convinced that it's an elegant food,
0:06:41 > 0:06:45especially the sharing platter, but you did really well with your fish,
0:06:45 > 0:06:47so hopefully you will prove me wrong on this.
0:06:47 > 0:06:49My main concern with Dom will be his presentation.
0:06:49 > 0:06:52It may appear a little bit like he's cooking for his friends at home,
0:06:52 > 0:06:55and he really needs to refine that and make it banquet-worthy,
0:06:55 > 0:06:57so it has the elegance it needs.
0:07:03 > 0:07:06It would be a pretty amazing thing to get to the banquet for this,
0:07:06 > 0:07:07for the main course, no?
0:07:07 > 0:07:10It would be a huge honour just to get through to Friday,
0:07:10 > 0:07:14the way I'm playing, you know. But it's the one that all the chefs want, isn't it?
0:07:16 > 0:07:19'Andy is going all out with his historical main -
0:07:19 > 0:07:24'Caneton D'Aylesbury Roti, a curried salad featuring duck three ways.
0:07:26 > 0:07:28'He starts by prepping his duck breast
0:07:28 > 0:07:31'before cooking in a water bath.
0:07:31 > 0:07:34'Next, he moves on to his duck sausage made with duck legs,
0:07:34 > 0:07:37'a meat that usually requires long, slow cooking.
0:07:37 > 0:07:41'But with no time to spare, he is using a pressure cooker.'
0:07:41 > 0:07:46So you've got to get those duck legs marinated and cooked?
0:07:46 > 0:07:48- Yes.- That's quite high pressure.
0:07:48 > 0:07:50That's why I'm using a high-pressure cooker.
0:07:53 > 0:07:57'Dom is using four different cuts of lamb for his barbecue-inspired main
0:07:57 > 0:08:02'course, including rack of lamb, neck and kidney.'
0:08:02 > 0:08:04Dom, how are you feeling about getting your dish out on time?
0:08:04 > 0:08:07- There's a lot to do.- A lot to do, a lot to do, yeah.
0:08:07 > 0:08:09- If I can nail this, it would be nice.- Yes.
0:08:09 > 0:08:14'He is working on the lamb shoulder, which he plans to barbecue later,
0:08:14 > 0:08:17'but he's braising in the oven to tenderise first.'
0:08:18 > 0:08:20It is a funny-looking barbecue there, Chef.
0:08:20 > 0:08:23- It's going in the barbecue in a minute.- So what have you done?
0:08:23 > 0:08:25- You just slow-cooked that, have you? - Yeah, slowly roasted it,
0:08:25 > 0:08:28and then I will put it on the barbecue just to finish.
0:08:28 > 0:08:30For a banquet, if you barbecued everything, it might be a bit
0:08:30 > 0:08:32strong, so it has got to be refined.
0:08:32 > 0:08:36'Dom is serving his lamb elements with four different salads,
0:08:36 > 0:08:39'including a saffron-infused couscous,
0:08:39 > 0:08:41'which he is hoping to elevate to banquet standards.'
0:08:43 > 0:08:46- Dom, what did you think when you read that brief?- Summer is a
0:08:46 > 0:08:50brilliant time of year as a chef, the produce is just alive.
0:08:50 > 0:08:52Do you reckon your hotpot might be a little bit heavy?
0:08:52 > 0:08:55If I was cooking a hotpot, then, yeah.
0:08:58 > 0:09:02'Tom is looking to impress with a refined version of his family's recipe
0:09:02 > 0:09:05'for a traditional Cornish under roast.
0:09:05 > 0:09:10'He is making a sauce using lager for a lighter, more summery flavour,
0:09:10 > 0:09:13'which he will coat the beef filling with later.
0:09:15 > 0:09:17'Next, he moves on to his crispy topping,
0:09:17 > 0:09:20'using sliced layers of potato,
0:09:20 > 0:09:23'butter and grated Cornish Cheddar cheese.'
0:09:23 > 0:09:26- How are you going to cook this?- Just going to bake them through in the oven.
0:09:26 > 0:09:30This is, you know, potato with butter and cheese.
0:09:30 > 0:09:32It sounds quite heavy.
0:09:32 > 0:09:35When you do under roast, Cornish under roast, it can be heavy,
0:09:35 > 0:09:39but I have taken precautions to make sure that doesn't happen.
0:09:39 > 0:09:41When you eat it and how it complements the whole dish,
0:09:41 > 0:09:44it is not fatty, no. It is going to be all right.
0:09:47 > 0:09:52Tom grew up eating his mum Janice's traditional Cornish under roast.
0:09:52 > 0:09:56So, to pick up some tips for his summery take on the age-old dish,
0:09:56 > 0:09:59he went home to the family farm near Land's End.
0:09:59 > 0:10:04- Hiya.- All right, Ma? - How are you?- Yeah, I'm all right.
0:10:04 > 0:10:06Remember the under roasts that you used to always make us
0:10:06 > 0:10:08- when we was kids in the summer holiday?- Yes.
0:10:08 > 0:10:10It's a recipe that's been passed down over the years.
0:10:10 > 0:10:12I learnt it from Granny. It's not written down.
0:10:12 > 0:10:15Everybody tweaks it slightly to their own taste
0:10:15 > 0:10:16and their own flavourings.
0:10:16 > 0:10:19It'll never taste as good as your mum's under roast, though.
0:10:19 > 0:10:21- No, nothing does. - SHE LAUGHS
0:10:21 > 0:10:25Under roast was a meal popular with Cornish farm workers.
0:10:26 > 0:10:29It was made using whatever vegetables were available,
0:10:29 > 0:10:33which in summer would include courgettes, tomatoes and spinach.
0:10:33 > 0:10:36I mean, these are perfect ones, like that.
0:10:36 > 0:10:40For me, I would pick up the ones that are imperfect
0:10:40 > 0:10:43because I like to use up what's left around.
0:10:43 > 0:10:46I'm just a bit more chef-y than you. I like the little perfect ones.
0:10:48 > 0:10:52Tom wanted to see how his refined take on the under roast
0:10:52 > 0:10:55compares with his mum's more traditional recipe,
0:10:55 > 0:10:58which uses beef skirt topped with parboiled potatoes.
0:10:59 > 0:11:01I'm going to use a bit of dripping
0:11:01 > 0:11:03just to give it that extra crispiness.
0:11:04 > 0:11:08Tom is also making his lighter, more summery version.
0:11:10 > 0:11:13It looks really good.
0:11:13 > 0:11:15To get the verdict on whose is best,
0:11:15 > 0:11:20Tom and his mum served both versions to the workers on the farm.
0:11:20 > 0:11:23- Thank you, Tom.- It melts in your mouth, doesn't it?- It does.
0:11:23 > 0:11:26I really like Tom's seasoning.
0:11:26 > 0:11:30It's more of an earthier, summery feel to it.
0:11:30 > 0:11:34But, um, the texture, I'm still loving the old-fashioned way.
0:11:34 > 0:11:37Cornish blokes want plenty of food and big, hearty meals,
0:11:37 > 0:11:39but in terms of the competition,
0:11:39 > 0:11:41I still feel mine's slightly got the edge.
0:11:41 > 0:11:44Having tasted his meals, I would hope that Tom could win it,
0:11:44 > 0:11:48and all I can do is hope that the judges enjoy Cornish food as much as we do.
0:11:48 > 0:11:51- Can I have seconds? - LAUGHTER
0:11:58 > 0:12:02Back in the kitchen, Andy is working on the duck sausage for his curried
0:12:02 > 0:12:05duck salad. Currently at the bottom of the pack,
0:12:05 > 0:12:09he needs a high score to be in with a chance of cooking for the judges.
0:12:10 > 0:12:13I need a nine or ten. I can't have an eight,
0:12:13 > 0:12:14these boys are too good.
0:12:14 > 0:12:20To flavour his pressure-cooked duck leg meat, Andy makes a curry mix,
0:12:20 > 0:12:23before using egg yolks to bind into a sausage shape.
0:12:23 > 0:12:26- Andy, what are you making here? - So this is the duck leg.
0:12:26 > 0:12:29- These are your sausages?- Yes, this is the leg shredded down.
0:12:29 > 0:12:32Once it has been chilled down, and once it has been pan-fried,
0:12:32 > 0:12:35it will come up a little crispy, really lovely.
0:12:35 > 0:12:39- Are you pan-frying it?- Yeah. I thought about what you were saying earlier and I think you're right.
0:12:39 > 0:12:42Well, it's good to see that you have taken on a little bit.
0:12:42 > 0:12:44Not deep-fat frying.
0:12:44 > 0:12:48- No.- What about the consistency, is that going to stay as wet as it is?
0:12:48 > 0:12:51No, it will firm up in the blast chiller.
0:12:51 > 0:12:54What is it that holds this sausage together when you cook it in the pan?
0:12:54 > 0:12:56It is the fat from the cooking juices from the pressure cooker.
0:12:56 > 0:12:59- So you are confident it...- I am, I am but, you know,
0:12:59 > 0:13:02anything can happen in this kitchen, can't it?
0:13:02 > 0:13:04Just tasted Andy's sausage meat.
0:13:04 > 0:13:07It's incredibly wet and I really don't think it's going to hold together.
0:13:07 > 0:13:10I think he's panicking and crumbling under the pressure.
0:13:12 > 0:13:16Dom still has plenty to do on his Fire Up The Barbecue dish.
0:13:16 > 0:13:18Right, rock and roll.
0:13:18 > 0:13:21As well as cooking his four different cuts of lamb,
0:13:21 > 0:13:23he is working on his accompaniments,
0:13:23 > 0:13:26including olive flatbreads and three other salads.
0:13:28 > 0:13:31Next, he moves on to his braised lamb shoulder,
0:13:31 > 0:13:35which he wraps in foil, ready to finish cooking on the barbecue.
0:13:35 > 0:13:39So, are these going to be exposed direct to the flame?
0:13:39 > 0:13:41No. For a refined product,
0:13:41 > 0:13:43I don't want a too smoky flavour.
0:13:43 > 0:13:47OK, but the idea of your dish was the barbecue.
0:13:47 > 0:13:51- Yes, yes.- But I've seen some oven cooking, some meat braising.
0:13:51 > 0:13:52Is this going to be a barbecue?
0:13:52 > 0:13:54So, it's the meat you would have at a barbecue...
0:13:54 > 0:13:56- But not cooked on a barbecue? - Cooked at a proper level.
0:13:56 > 0:13:57I'm adding the cutlet.
0:13:57 > 0:14:00- Is that lamb going to see the barbecue at all?- My original thought
0:14:00 > 0:14:03- was no.- I know where you're coming from with the refinement,
0:14:03 > 0:14:06but I think if people are going to visually see a barbecue,
0:14:06 > 0:14:10- then I would want those flavours. - Yes, fine.- But it's your dish.
0:14:15 > 0:14:17'Tom is working on the filling for his under roast,
0:14:17 > 0:14:21'featuring rib of beef, which he is searing in a pan,
0:14:21 > 0:14:23'before leaving to rest.'
0:14:23 > 0:14:25- Quite rare.- Yes.
0:14:25 > 0:14:27At this point, it needs to be rare.
0:14:27 > 0:14:28'To make his dish more summery,
0:14:28 > 0:14:31'Tom is also serving a gem lettuce salad
0:14:31 > 0:14:34'with a dressing made from oysters and rapeseed oil.'
0:14:37 > 0:14:39- Don't split.- BLEEP!
0:14:42 > 0:14:44I actually split the oyster mayonnaise.
0:14:44 > 0:14:46The kitchen is very hot
0:14:46 > 0:14:49and I just pushed it a little too far with the oil.
0:14:49 > 0:14:51'To rescue his dressing,
0:14:51 > 0:14:55'he blends egg yolks before slowly adding the split mixture
0:14:55 > 0:14:57'to bring it back together.'
0:14:57 > 0:15:00So the oyster salad cream, where does that sit in the dish?
0:15:00 > 0:15:02That's going to dress the lettuce on the side, so...
0:15:02 > 0:15:06I don't think an actual salad would have been quite right for it.
0:15:06 > 0:15:09Was that a little dig there, bro? Obviously me doing salad.
0:15:09 > 0:15:10I thought you were doing a curry.
0:15:10 > 0:15:12Yeah, I thought you were doing a hotpot.
0:15:16 > 0:15:20'First to the pass is Dom with his dish, Fire Up The Barbecue.
0:15:20 > 0:15:24'But he has still got two of his lamb cuts left to cook.
0:15:24 > 0:15:27'He renders the fat on his rack of lamb in a frying pan,
0:15:27 > 0:15:31'but decides at the last minute to finish it on the barbecue.'
0:15:31 > 0:15:34I thought you weren't barbecuing it, Dom. Changed your mind?
0:15:34 > 0:15:37Got to listen to the veteran, haven't you?
0:15:37 > 0:15:42'He skewers lamb neck and kidney with peppers and red onion to make a kebab.'
0:15:42 > 0:15:45Do you need a hand with anything, Dom? Are you looking all right?
0:15:45 > 0:15:48- Yes, pop this bread in the oven to warm through.- Just warm or hot?
0:15:48 > 0:15:50- No, just warmed through.- Yes.- Right.
0:15:52 > 0:15:57With his rack of lamb done, he puts his offal kebabs on the barbecue.
0:15:57 > 0:16:02- Are you going to be on time, Dom? - I might be a second late, but we are getting there.
0:16:02 > 0:16:03The bread is hot now, Dom.
0:16:03 > 0:16:07- Can you just fill those two bowls with it?- Oui, Chef.
0:16:07 > 0:16:10- Anything else?- You can put some tzatziki in a bowl.- Yes.
0:16:11 > 0:16:14- OK, you are due at the pass now, Dom.- Coming up.
0:16:14 > 0:16:17'With Tom's help, Dom adds his gem lettuce salad
0:16:17 > 0:16:19'and bean salad to bowls,
0:16:19 > 0:16:21'and places on serving boards.'
0:16:21 > 0:16:23- That's it.- Just the couscous.
0:16:23 > 0:16:27- Do you want these on the boards? - Just the couscous on the boards, please. Thank you.
0:16:27 > 0:16:29It is taking two of you to get to the pass. It's still late.
0:16:29 > 0:16:31I'm coming up right now.
0:16:31 > 0:16:34'Onto a mini presentation barbecue,
0:16:34 > 0:16:37'Dom puts his lamb shoulder and kebabs.
0:16:38 > 0:16:42'Finally, he adds the sliced rack of lamb cutlets.'
0:16:50 > 0:16:53- Looks like it took a bit of doing. - My good man here, Tom, helped me.
0:16:53 > 0:16:55- We work as a team in the kitchen, always.- Andy, what do you think?
0:16:55 > 0:16:57It looks fantastic, it really does.
0:16:57 > 0:17:01Late or not, it's a very summery and impressive plate of food.
0:17:01 > 0:17:02- Can we go and eat it?- Yes, please.
0:17:09 > 0:17:12Do you think it looks as refined as it would need to be for a banquet?
0:17:12 > 0:17:13I think it does, you know.
0:17:13 > 0:17:17This will be a real sort of wow moment when it enters the room.
0:17:17 > 0:17:18Just because of the theatre.
0:17:18 > 0:17:21- For me there's no theatre, it's just on a tiny barbecue.- Yeah.
0:17:21 > 0:17:24Part of the theatre of cooking a barbecue is to see some of that smoke.
0:17:24 > 0:17:27- But there's no smo... I haven't got any smell of the barbecue.- Yeah.
0:17:27 > 0:17:30I think he's put all the effort into the presentation here,
0:17:30 > 0:17:32and once someone puts it on there,
0:17:32 > 0:17:34it's quite messy.
0:17:35 > 0:17:37I think the lamb fat has ready benefited
0:17:37 > 0:17:39- from being on that barbecue.- Yes. - Don't you think?- I agree.
0:17:39 > 0:17:41I was glad you used it.
0:17:41 > 0:17:44The cutlets are bang on. Beautiful seasoning.
0:17:44 > 0:17:45Lovely colour. I like that a lot.
0:17:47 > 0:17:49So you have the lamb neck.
0:17:49 > 0:17:51The neck is cooked how you wanted?
0:17:51 > 0:17:54Yes, nice and tender. Pink, melts in the mouth.
0:17:55 > 0:17:58- I think neck is always better braised.- Yes, it's chewy.
0:17:58 > 0:18:00It is a little bit chewy, that.
0:18:00 > 0:18:02The texture of the shoulder is beautiful.
0:18:02 > 0:18:05- It is just falling apart on the cutlery, isn't it?- It's delicious.
0:18:05 > 0:18:08The fat in it is amazing, it's not dry.
0:18:08 > 0:18:11The salads - really bright, really summery.
0:18:11 > 0:18:14I think the tzatziki could do with a pinch of salt.
0:18:14 > 0:18:17Maybe a squeeze of lemon. The same with the couscous.
0:18:17 > 0:18:19What would you score your barbecue?
0:18:19 > 0:18:22I would like to give this a high score.
0:18:22 > 0:18:25- 9.5 would be all right. - I don't think we do half points.
0:18:29 > 0:18:31- How was that?- Yes, it was good.
0:18:31 > 0:18:34The cutlet was brilliant.
0:18:34 > 0:18:37The smokiness inside the fat. Yeah, it was amazing.
0:18:37 > 0:18:40That's what Michael said as well.
0:18:40 > 0:18:44Next to the pass is Andy with his dish, Caneton D'Aylesbury Roti,
0:18:44 > 0:18:48inspired by an historic Wimbledon gala menu.
0:18:49 > 0:18:53He takes his duck breast out of the water bath and pan-fries.
0:18:53 > 0:18:56- What are you doing with those breasts now?- Just render a load of fat off.
0:18:56 > 0:18:59- Have you rendered enough of that fat off?- Not yet, but I thought I had
0:18:59 > 0:19:02- a bit more time than I've got.- I would render it if I was you, yeah.
0:19:02 > 0:19:05- You don't want to eat a lot of fat on a duck.- I'm a little bit behind,
0:19:05 > 0:19:07so I just want to concentrate on getting everything ready.
0:19:07 > 0:19:11With time running out, Andy still needs to finish his duck sausage.
0:19:12 > 0:19:15He fries in a pan, before finishing in the oven,
0:19:15 > 0:19:17hoping it holds its shape.
0:19:19 > 0:19:22First onto the plate is yoghurt, cucumber and mint dressing.
0:19:23 > 0:19:27Followed by pickled cucumber and fresh salad leaves.
0:19:27 > 0:19:29It is already looking a lot more summery, isn't it?
0:19:29 > 0:19:32Next, panko-coated duck hearts.
0:19:32 > 0:19:34Andy, you are due at the pass now.
0:19:34 > 0:19:37- Can I have one minute?- Have as long as it takes, but you are due now.
0:19:37 > 0:19:41He chars gem lettuce, and finishes with vanilla and lovage emulsion
0:19:41 > 0:19:43before placing on the plate.
0:19:44 > 0:19:48He gets his duck sausage out of the oven and adds.
0:19:49 > 0:19:53Finally, he slices his duck breast, finishes with dill oil,
0:19:53 > 0:19:54and more dressing.
0:19:55 > 0:19:57And serves a roti on the side.
0:20:00 > 0:20:03OK, so this is essentially your curried roast duck salad.
0:20:03 > 0:20:05- Yes.- Dom?- What I would say straightaway is
0:20:05 > 0:20:09- it's the summery-est dish you've done all week.- Thank you.
0:20:09 > 0:20:11- Shall we go and eat it?- Yes, let's.
0:20:17 > 0:20:20On first inspection, it is definitely the brightest
0:20:20 > 0:20:23- and most colourful dish you've produced so far.- Thank you.
0:20:23 > 0:20:24I'll start with the sausage.
0:20:28 > 0:20:31There's no taste of curry to it. It's a spiced flavour.
0:20:31 > 0:20:33It's not like curry like I'd expect.
0:20:35 > 0:20:39- I quite like that.- The balance of flavours in that is quite nice.
0:20:39 > 0:20:43- The curry is nice, it's subtle. The gherkins are nice.- Yep.
0:20:43 > 0:20:46The duck breast itself, it seems a little chewy.
0:20:48 > 0:20:50Personally, I would never water-bath a duck.
0:20:50 > 0:20:53Too much fat and even though he's tried to render that fat,
0:20:53 > 0:20:55it's still very chewy. It's not crisp at all.
0:20:55 > 0:20:58Some of the jam, I finished it with some vanilla sugar syrup
0:20:58 > 0:21:00just to give it that sweetness.
0:21:01 > 0:21:02It's actually very pleasant.
0:21:05 > 0:21:08It's very sweet. Lettuce, for me, is all about freshness
0:21:08 > 0:21:11and the vanilla just doesn't work for me at all, that one.
0:21:11 > 0:21:13It is definitely the lightest plate of food you've put up.
0:21:13 > 0:21:17I think as a negative, there are some heavy proteins on there,
0:21:17 > 0:21:20then you've got really light salad and there's not really anything in
0:21:20 > 0:21:22between. Would be something maybe to consider
0:21:22 > 0:21:24if you go through on Friday.
0:21:25 > 0:21:29- It's definitely an improvement. - What would you score it?
0:21:30 > 0:21:31I'd like to see a nine, if I'm honest.
0:21:35 > 0:21:37- All right?- Yeah, I am actually, yeah.
0:21:37 > 0:21:40- Best one of the week so far. - Thank you very much.- Good effort.
0:21:40 > 0:21:41You should be proud.
0:21:43 > 0:21:46'Last to the pass is Tom with his Porthilly Under Roast,
0:21:46 > 0:21:50'inspired by his mum's family recipe.
0:21:50 > 0:21:53'First, he lightly cooks his Porthilly oysters.'
0:21:53 > 0:21:57- What's that being poached in? - Just in a beer sauce.
0:21:58 > 0:22:02'Next, he pan-fries his layered potato cake toppings.'
0:22:02 > 0:22:05- Are you on schedule, Tom?- I'm on time.
0:22:05 > 0:22:10'He tops with sea purslane before slicing the beef.'
0:22:10 > 0:22:11Happy with the cooking, Tom?
0:22:11 > 0:22:14Yes, I wanted it nice and rare, so when it goes in the pot,
0:22:14 > 0:22:15it's not going to overcook.
0:22:15 > 0:22:20'He places it into serving pots along with the poached oysters.
0:22:20 > 0:22:24'Next, he adds beer sauce, chopped gherkins
0:22:24 > 0:22:26'and tops with the potato cake.
0:22:28 > 0:22:31'Finally, he blanches sweet gem lettuce before covering
0:22:31 > 0:22:35'with his oyster dressing and serving in oyster shells.'
0:22:35 > 0:22:39- What is it you are doing there?- It's just a tiny bit of oyster leaf.
0:22:39 > 0:22:40'He finishes with a squeeze of lemon.'
0:22:47 > 0:22:51- Tom, main course done.- Yeah. I'm really happy with what I've put up.
0:22:51 > 0:22:53- It's just how I wanted it to be. - Do you think it looks summery, Andy?
0:22:53 > 0:22:54I think that looks summery.
0:22:54 > 0:22:57That looks like something I really want to eat right now, though.
0:22:57 > 0:22:59- Shall we?- Right, let's take them.
0:23:05 > 0:23:08My first impression is, honestly, that is really, really summery.
0:23:08 > 0:23:10That's not summery.
0:23:10 > 0:23:13- How do we eat this?- So what I would do is lift the potato off
0:23:13 > 0:23:16with your knife and fork and then you just take it out as you want.
0:23:16 > 0:23:19Your pieces of beef, your oysters.
0:23:19 > 0:23:22So the beef was quite rare when he put it in there for a purpose.
0:23:22 > 0:23:24- Make sure that it was...- And now it's perfect.
0:23:24 > 0:23:26The flavour's lovely.
0:23:26 > 0:23:28A bit chewy.
0:23:28 > 0:23:29Yes, it is a bit chewy.
0:23:29 > 0:23:33- The temperature of the beef is lovely.- Thank you.- Really soft.
0:23:33 > 0:23:35- The oysters are poached?- Yes.
0:23:35 > 0:23:37- In this sauce?- Yes, just very gently.
0:23:37 > 0:23:39- The oyster is beautiful. - That's incredible, actually.
0:23:39 > 0:23:42And there's bags of flavour in that sauce.
0:23:42 > 0:23:43- Yes.- Bags of seasoning.
0:23:45 > 0:23:47I really like the freshness of that lettuce.
0:23:47 > 0:23:49- It's nice and crisp in the middle. - Thank you.
0:23:49 > 0:23:51That baby gem lettuce is cooked beautifully.
0:23:51 > 0:23:55I love the idea of an oyster sour cream.
0:23:55 > 0:23:56I'd like a little bit more acidity.
0:23:56 > 0:24:00Do you think as a plate of food, it's got that summer look to it?
0:24:00 > 0:24:03For me, it's a summer dish.
0:24:03 > 0:24:05I don't think it's Tom's best effort this week.
0:24:05 > 0:24:08- No.- I'll give a seven.- I'll probably go with seven
0:24:08 > 0:24:10just cos the ingredients are fantastic.
0:24:10 > 0:24:12What score would you give it?
0:24:12 > 0:24:15For me, I'd be looking for a nine.
0:24:15 > 0:24:16Whose is better? Yours or your mum's?
0:24:18 > 0:24:19Mum's.
0:24:27 > 0:24:28All right? What did Michael say?
0:24:28 > 0:24:31- He kept a bit of a poker face with this one.- How was your beef?
0:24:31 > 0:24:34- Yeah, nice and rare.- A bit chewy. - Was it a bit chewy?
0:24:34 > 0:24:36Yeah, I was really disappointed for you.
0:24:37 > 0:24:40I'm really nervous for the scores, actually.
0:24:40 > 0:24:41I want to get back ahead of you, Dom.
0:24:41 > 0:24:43It was a lot nicer when I was in front of you.
0:24:43 > 0:24:46I really need a good score to try and claw back some points.
0:24:57 > 0:25:00- Now, Chefs.- How are you doing?
0:25:00 > 0:25:02I'm going to start with you, Dom, and your dish...
0:25:05 > 0:25:08The idea of the British barbecue was lovely
0:25:08 > 0:25:09and I felt that really hit the brief.
0:25:10 > 0:25:13The salads were fresh, summery and colourful.
0:25:15 > 0:25:16I thought the meat was cooked perfectly,
0:25:16 > 0:25:19each bit - the lamb chop, the shoulder and the kebab.
0:25:19 > 0:25:21And I did enjoy everything on the plate.
0:25:23 > 0:25:26But if I'm honest, I was a little disappointed
0:25:26 > 0:25:27that it was just lamb.
0:25:29 > 0:25:32Although everything was delicious, I thought it was a little simple.
0:25:34 > 0:25:37Andy. Your dish...
0:25:42 > 0:25:45This was undoubtedly the most summery of all your dishes.
0:25:45 > 0:25:46And you did take heed of my advice.
0:25:48 > 0:25:52- It was much lighter and there was more colour on the plate.- Thank you.
0:25:52 > 0:25:53However...
0:25:54 > 0:25:57..the duck sausage, I felt it was a little overworked,
0:25:57 > 0:26:01like you'd done too much to it and we kind of lost the flavour of duck
0:26:01 > 0:26:02somewhere in that.
0:26:05 > 0:26:08I thought there was something wrong with the balance of the dish.
0:26:08 > 0:26:10There was nothing in between the soft lettuce leaves
0:26:10 > 0:26:12and then the hard duck breast.
0:26:12 > 0:26:13There was no middle ground.
0:26:14 > 0:26:17And it wasn't really a salad, it was much more of leaves on a plate.
0:26:20 > 0:26:23So, Tom, your dish...
0:26:26 > 0:26:30I was a little worried that it wasn't going to be summery enough.
0:26:30 > 0:26:33It does have similarities to a hotpot,
0:26:33 > 0:26:36but I actually enjoyed the way of eating it.
0:26:36 > 0:26:38I enjoyed taking the potato off the top
0:26:38 > 0:26:39and then selecting my meat bit by bit.
0:26:42 > 0:26:43The beef was cooked to perfection.
0:26:43 > 0:26:45I thought the oysters were lovely and light.
0:26:47 > 0:26:49It was really summery.
0:26:50 > 0:26:52It was a beautiful, clever plate of food.
0:26:56 > 0:26:57So to the scores.
0:26:59 > 0:27:01I'm going to start with you, Dom.
0:27:02 > 0:27:04I'm giving you a score...
0:27:06 > 0:27:07..of seven.
0:27:10 > 0:27:11Andy...
0:27:13 > 0:27:15..I'm going to give you a score...
0:27:20 > 0:27:21..of six.
0:27:23 > 0:27:25And finally, Tom.
0:27:29 > 0:27:30I'm scoring you...
0:27:33 > 0:27:34..a ten.
0:27:36 > 0:27:37The food was impossible to fault.
0:27:37 > 0:27:39- Congratulations.- Cheers, thank you.
0:27:39 > 0:27:42- Thanks a lot.- Congratulations.
0:27:42 > 0:27:44- Congratulations.- Thank you, thank you.
0:27:44 > 0:27:47I'm looking forward to see what you all do with dessert course.
0:27:47 > 0:27:50- Well done, Chefs. - Thank you very much.
0:27:50 > 0:27:52- Well done. Nice one, man. - Congratulations.
0:27:52 > 0:27:56Cheers, thank you. That's amazing. Ten out of ten.
0:27:56 > 0:27:58I think Mum will be pretty chuffed with me.
0:27:58 > 0:28:00Obviously it's a take on her dish.
0:28:00 > 0:28:03I mean, ten is unbelievable. I couldn't be happier with it.
0:28:03 > 0:28:07'With his perfect score, Tom is in the lead with 25.
0:28:07 > 0:28:14'Dom is now in second on 22 and Andy is trailing in third on 17.'
0:28:14 > 0:28:17- How you feeling, Andy?- A little disappointed but one course to go.
0:28:17 > 0:28:19Stranger things have happened in this kitchen.
0:28:19 > 0:28:22'Very upset about getting a six, but you take it on the chin,'
0:28:22 > 0:28:23move on and carry on fighting.
0:28:23 > 0:28:27When you chuck a lot of love into a dish, it's disappointing.
0:28:27 > 0:28:29'I've now got to make sure I execute on dessert properly'
0:28:29 > 0:28:31and let's take it to Friday.
0:28:31 > 0:28:33- Anything can happen still. - Anything can happen.