0:00:02 > 0:00:05The fight continues in Great British Menu
0:00:05 > 0:00:07and the competition is fiercer than ever
0:00:07 > 0:00:10as the nation's top chefs are challenged to cook
0:00:10 > 0:00:13for the ultimate street party to be held in the streets
0:00:13 > 0:00:15of historic Leadenhall Market.
0:00:15 > 0:00:19Inspired by the Big Lunch, an annual event which encourages
0:00:19 > 0:00:23people across the nation to cook and eat with their neighbours,
0:00:23 > 0:00:26our chefs are battling to create spectacular dishes
0:00:26 > 0:00:28that are perfect to share.
0:00:29 > 0:00:31It's important for food to bring people together,
0:00:31 > 0:00:36to inspire people through conversation and have a party atmosphere at the banquet.
0:00:36 > 0:00:39This week, it's the turn of the North West
0:00:39 > 0:00:44and three talented chefs, Lisa Allen, Bruno Birkbeck, and Johnnie Mountain.
0:00:45 > 0:00:48Today's battle over the starters
0:00:48 > 0:00:50will see crispy suckling pancakes and dips,
0:00:50 > 0:00:53a take on a classic ploughman's,
0:00:53 > 0:00:56and an elaborate Indian feast vie for the top score.
0:00:56 > 0:01:00Each chef is determined to prove that they have what it takes.
0:01:00 > 0:01:05I want a place in that final and I've got to fight for a place. It ain't going to be easy.
0:01:05 > 0:01:07I think you've got to go to win.
0:01:07 > 0:01:09You've got to put your heart and soul into it.
0:01:09 > 0:01:12Can I win it it this year is a massive yes.
0:01:12 > 0:01:15It's not can, if or when. I'm going to win it this year.
0:01:26 > 0:01:31This year's competition is all about celebrating food to share.
0:01:31 > 0:01:35Magnificent platters that are a feast for the eyes and get people talking.
0:01:35 > 0:01:39This brief has been difficult. It's also been exciting.
0:01:39 > 0:01:44This is a big difference from your hotel to our little church hall, isn't it?
0:01:44 > 0:01:46You want that dish to taste fantastic,
0:01:46 > 0:01:48but it's got to have theatre with it.
0:01:48 > 0:01:51It is tough, this year it's even tougher.
0:01:51 > 0:01:53This year is the biggest challenge of all.
0:01:55 > 0:01:58But to be in with a chance of getting to the banquet,
0:01:58 > 0:02:01they must first impress one of the nation's top chefs.
0:02:01 > 0:02:03He's got two Michelin stars to his name
0:02:03 > 0:02:07and had the honour of cooking for the Queen at her birthday banquet.
0:02:07 > 0:02:10So, this is a chef with the very highest standards.
0:02:10 > 0:02:12It is Marcus Wareing.
0:02:12 > 0:02:15The pressure is on. This is it. First course, first day.
0:02:15 > 0:02:18I think am going to be in for some shocks.
0:02:18 > 0:02:20I'm going to be in for some surprises.
0:02:20 > 0:02:22There could be some big car crashes, some disasters.
0:02:26 > 0:02:29First to meet Marcus today, will be Lisa Allen,
0:02:29 > 0:02:34head chef at the Michelin-starred Northcote in Lancashire.
0:02:34 > 0:02:37- An order of one cover, one gourmet. - Wehay!
0:02:37 > 0:02:39A perfectionist in the kitchen,
0:02:39 > 0:02:42last year Lisa won the honour of serving the starter
0:02:42 > 0:02:46at the Great British Menu banquet with her accomplished, inventive British cooking.
0:02:46 > 0:02:49- Thank you very much. - And the pastry was so good.
0:02:49 > 0:02:52But, with an even tougher brief this year,
0:02:52 > 0:02:54can she possibly succeed again?
0:02:57 > 0:03:00- Hello, Lisa.- How are you? - Very well. Tell me about the dish.
0:03:00 > 0:03:03I'm doing crispy pork, pancakes and dips.
0:03:03 > 0:03:07I've taken influence from Chinese because it's something my family love.
0:03:07 > 0:03:10To go to the Chinese and eat pancakes.
0:03:10 > 0:03:13I've turned it British by using British local ingredients.
0:03:13 > 0:03:17The concept is Chinese, the sharing. How will it look?
0:03:17 > 0:03:20Yeah, I've got a big slate, lazy Susan, if you would,
0:03:20 > 0:03:24with all old English crockery on there.
0:03:24 > 0:03:27Old English pots, full of jugs with the sauce in.
0:03:27 > 0:03:29The pancakes are in an old pot
0:03:29 > 0:03:31and you have to shred the pork yourself at the table.
0:03:31 > 0:03:34So Lisa's dish would undoubtedly be popular
0:03:34 > 0:03:38with her family, but does Marcus think it will be right
0:03:38 > 0:03:40for the People's Banquet?
0:03:40 > 0:03:42It leaves a question mark for me.
0:03:42 > 0:03:45It's simple, but could be a disaster - overcooked and dry.
0:03:45 > 0:03:48It might not be spectacular enough.
0:03:48 > 0:03:52I'm just a little bit uncertain about this dish at the moment.
0:03:53 > 0:03:56Next up, it's returning competitor Johnnie Mountain.
0:03:56 > 0:04:01Check on, boys and girls. Three bellies, one meatballs.
0:04:01 > 0:04:07Originally from Preston, Johnnie recently opened The English Pig in the City of London,
0:04:07 > 0:04:10which serves traditional dishes with exciting twists.
0:04:10 > 0:04:11I'm not too formal,
0:04:11 > 0:04:15I'm not aiming at a particular style, it's got to be for everybody.
0:04:15 > 0:04:17My people's banquet is every day in my restaurant.
0:04:17 > 0:04:20After a roller-coaster ride in last year's competition
0:04:20 > 0:04:23that saw him crash out before even cooking for the judges,
0:04:23 > 0:04:26can he redeem himself this time?
0:04:26 > 0:04:30This year, I'll start strong, I'm going to be nice and steady in the middle,
0:04:30 > 0:04:32and I'm going to finish with a massive wow factor.
0:04:32 > 0:04:38There is no way, no way, that I'm going home after the first round. No way.
0:04:43 > 0:04:46- Welcome back, good to see you again. - Lovely to see you.
0:04:46 > 0:04:50This year, my outlook's different. I've taken a year to get this right.
0:04:50 > 0:04:53This looks like a very interesting box of ingredients.
0:04:53 > 0:04:58It's my Indian feast of bhajia, khandvi, and bhel pani puri.
0:04:58 > 0:05:01- OK.- My wife's Indian, this is what we cook on a daily basis.
0:05:01 > 0:05:06As a sharing platter, how's this going to look, this particular dish?
0:05:06 > 0:05:08It is about sharing this year,
0:05:08 > 0:05:13so the visual impact is going to be massive. This is proper Indian food.
0:05:13 > 0:05:15A big box of ingredients, it looks confusing.
0:05:15 > 0:05:18This is only half of it. There's 120 ingredients.
0:05:18 > 0:05:21- So you've got a lot to do. - I'll ask Bruno to give me a hand!
0:05:22 > 0:05:23Always the gambler,
0:05:23 > 0:05:27Johnnie is banking on his elaborate Indian feast winning him top marks,
0:05:27 > 0:05:29but has he taken on too much?
0:05:29 > 0:05:33I don't think he's scared by that box of ingredients.
0:05:33 > 0:05:37The only problem with Johnnie and his cooking and his dish... is Johnnie.
0:05:37 > 0:05:41Last, but by no means least, is newcomer Bruno Birkbeck,
0:05:41 > 0:05:45who's from Cumbria, but now works in one of Scotland's
0:05:45 > 0:05:47finest country house hotels, The Torridon.
0:05:50 > 0:05:53Always going to be a Cumbrian lad, never move away from that.
0:05:53 > 0:05:57It's only a few short years since Lisa worked under him at Northcote,
0:05:57 > 0:06:02so he'll be hoping his refined, but hearty cooking gets him top marks
0:06:02 > 0:06:04and puts one over on his former workmate.
0:06:04 > 0:06:09Lisa's become a fantastic chef, but obviously I've moved on leaps and bounds
0:06:09 > 0:06:13and I think I could win this competition because it's honest food,
0:06:13 > 0:06:16very hearty, simple cuisine just done well, really.
0:06:16 > 0:06:18I don't think you can get better than that.
0:06:20 > 0:06:23- Morning, Bruno.- Hello, Chef.
0:06:23 > 0:06:24- Welcome.- How are you doing? - Good.
0:06:24 > 0:06:28- What's the name of your dish? - A take on a classic ploughman's.
0:06:28 > 0:06:30We've got a pig's cheek terrine,
0:06:30 > 0:06:34and then we'll put a julienne of cabbage
0:06:34 > 0:06:36and a bit of duck fat in that as well.
0:06:36 > 0:06:38I've got a little plate for each person,
0:06:38 > 0:06:40and then there's a terrine on a slate.
0:06:40 > 0:06:42I've got a little shandy shot by the side of it
0:06:42 > 0:06:44and then a chutney on the side.
0:06:44 > 0:06:48- Is it a real sharing dish? - The part of it that's sharing is the terrine.
0:06:48 > 0:06:52Then you've got the chutney as well, that's designed to be shared between the two.
0:06:52 > 0:06:56Bruno's hoping his technically ambitious take
0:06:56 > 0:06:59on a time-honoured pub favourite will give him the edge.
0:06:59 > 0:07:01It's a tough one there for Bruno.
0:07:01 > 0:07:05There could be a bit of creativity in some of the quirky bits he's doing,
0:07:05 > 0:07:08but it's very safe, it's not very adventurous.
0:07:08 > 0:07:10There may not be the massive wow factor.
0:07:17 > 0:07:19In the kitchen, the chefs get straight down to work,
0:07:19 > 0:07:23but always keep a close eye on the opposition.
0:07:23 > 0:07:26I think it's a new slate, new competition.
0:07:26 > 0:07:31- He seems a bit of a boy over there in the corner, doesn't he? - Never underestimate the Mountain.
0:07:31 > 0:07:34Is it Johnnie versus you two? I can feel that going on already.
0:07:34 > 0:07:37If you want a fight outside, I'll take you all on!
0:07:37 > 0:07:40Lisa is the one to beat, but what I've got to remember
0:07:40 > 0:07:44is Bruno taught her what she knows, so I'm really up against the wall.
0:07:44 > 0:07:49As returning champion, Lisa knows she's square in the sights of her rivals,
0:07:49 > 0:07:51including her former colleague.
0:07:51 > 0:07:55I was only a young nipper when he was in the kitchen.
0:07:55 > 0:07:58To be going up against him puts the frighteners in me,
0:07:58 > 0:08:00he's such a fantastic cook.
0:08:00 > 0:08:05And Bruno is certainly not underestimating the calibre of the competition.
0:08:05 > 0:08:07Nervous as hell, cooking against them.
0:08:07 > 0:08:12They're both very, very good chefs, and with Lisa I know how good she can cook.
0:08:12 > 0:08:14She's a fantastic chef.
0:08:14 > 0:08:17But whatever their opinions on each other,
0:08:17 > 0:08:20it's Marcus who holds their fate in his hands.
0:08:20 > 0:08:24He'll be awarding highest marks to the dishes he deems perfect to share
0:08:24 > 0:08:28and spectacular enough to wow the guests at the People's Banquet.
0:08:28 > 0:08:30'I'm a very critical chef,'
0:08:30 > 0:08:32I'm looking for excellence all the way through,
0:08:32 > 0:08:34every single process,
0:08:34 > 0:08:38to that finished dish I'll judge them on, and I won't give them an inch.
0:08:38 > 0:08:40All three chefs have a lot to do
0:08:40 > 0:08:44to ensure that their starters are perfect,
0:08:44 > 0:08:47but they're curious about their rivals' recipes.
0:08:47 > 0:08:50- So, Lisa, what are you doing? - Just making my pancakes.
0:08:50 > 0:08:53Not too keen on this mixture. Does the sage not go bitter?
0:08:53 > 0:08:56- You'll be trying them later. - Bitter and twisted.
0:08:56 > 0:08:58What, like you?
0:08:58 > 0:09:01You must have plenty of time on your hands, messing about here.
0:09:01 > 0:09:02That's what I thought.
0:09:02 > 0:09:07He's doing my work for me, and he's going to be behind with his dish.
0:09:07 > 0:09:10The idea of making your own stuff, getting your hands in,
0:09:10 > 0:09:12people making their own dishes.
0:09:12 > 0:09:14Not sure about the sage and pancakes.
0:09:14 > 0:09:17Johnnie has his doubts about Lisa's dish,
0:09:17 > 0:09:19and he may not be alone.
0:09:19 > 0:09:21Despite her success last year,
0:09:21 > 0:09:24Marcus won't be cutting her any slack.
0:09:24 > 0:09:27- Is this traditional pancake? - Yeah, traditional English recipe.
0:09:27 > 0:09:30Is that sage an important flavouring in this dish?
0:09:30 > 0:09:33Is it used in the cooking of the pork as well?
0:09:33 > 0:09:36- Only just to sprinkle on after. - OK, good.
0:09:36 > 0:09:41Lisa, I think she's playing it very, very safe with that dish.
0:09:41 > 0:09:45It almost seems a bit boring. There seems to be a sparkle missing there.
0:09:45 > 0:09:49She was the winner last year, she should be larger than life.
0:09:51 > 0:09:54The challenge for the chefs this year
0:09:54 > 0:09:57is to come up with sharing platters for the People's Banquet
0:09:57 > 0:10:03by drawing on their own experiences of how food can bring people together.
0:10:06 > 0:10:10Lisa found inspiration for her menu from family meals out
0:10:10 > 0:10:14and from the camaraderie of the kitchen where she works in Lancashire.
0:10:14 > 0:10:17The first day I put the chef's jacket on,
0:10:17 > 0:10:20you feel that intense that you wanted to get into a kitchen.
0:10:20 > 0:10:21They're brilliant.
0:10:21 > 0:10:23I love that contact
0:10:23 > 0:10:26of being able to work with food and create some fantastic things.
0:10:26 > 0:10:32She has first-hand experience of how a love of food can get people talking.
0:10:32 > 0:10:36Food is great to have that interaction over, to break down the barriers,
0:10:36 > 0:10:38to bring people together.
0:10:38 > 0:10:42It makes you feel at ease when you've got something to taste and eat together.
0:10:42 > 0:10:43It gives that conversation.
0:10:43 > 0:10:48I think it's a great thing to be able to communicate over.
0:10:48 > 0:10:52So a surprise visit from Bruno to his former workplace
0:10:52 > 0:10:55brings lots of shared memories flooding back.
0:10:55 > 0:10:59What gets me, you were obviously my sous chef when I was here,
0:10:59 > 0:11:05when I was demi chef de partie, shouting across, "Come on, now, hurry up!"
0:11:05 > 0:11:09You'll have to redo it, probably, but pass it off and let's have a look at it.
0:11:09 > 0:11:13- The old memories when you come back into the kitchen... - I know what you mean.
0:11:13 > 0:11:16It makes me want to chuck an apron on and get involved, you know?
0:11:16 > 0:11:20You always want that talking point about your food,
0:11:20 > 0:11:23at the banquet or your plate of food in the restaurant.
0:11:23 > 0:11:26This time, you want people to walk away from the banquet thinking,
0:11:26 > 0:11:29"That's fantastic food, the theatre was great,
0:11:29 > 0:11:31"and I really want to eat it again."
0:11:31 > 0:11:35Back in the kitchen, Johnnie may be making the most noise...
0:11:35 > 0:11:38SPEAKS IN GUJARATI
0:11:38 > 0:11:40All right, we'll leave it at that.
0:11:40 > 0:11:44..but he's still cooked only one part of his intricate feast of Indian finger foods.
0:11:44 > 0:11:47So, Johnnie, are you still doing them magic puffs?
0:11:47 > 0:11:50Puff The Magic Dragon has now finished.
0:11:50 > 0:11:53- They look pretty trendy, them. - They're quite smart, aren't they?
0:11:53 > 0:11:57I'll crack the top and put a load of really strong flavours in,
0:11:57 > 0:11:59so you'll pick it up, eat it in one, gone.
0:11:59 > 0:12:01- Fantastic.- Like a little canape.
0:12:01 > 0:12:04You've been cooking those puffs for 35 minutes. What else are you doing?
0:12:06 > 0:12:07I don't want to talk to her.
0:12:07 > 0:12:11Meanwhile, Bruno is well into the prep for his refined ploughman's,
0:12:11 > 0:12:16which will also include a chutney, creamy cheese beignet and poached quail eggs.
0:12:16 > 0:12:21But he'll need to convince Marcus that this is a generous dish for a street party,
0:12:21 > 0:12:24and not a precise plate for a restaurant.
0:12:24 > 0:12:28- How are you doing, Bruno? - Hello, Chef.- You all right?
0:12:28 > 0:12:29- Up and running?- Yeah, yeah.
0:12:29 > 0:12:32Is that a layer on? They're individual layers?
0:12:32 > 0:12:34Yeah, we started with cabbage,
0:12:34 > 0:12:38- then we're going on to the ham and then the pig.- OK.
0:12:39 > 0:12:41I think with Bruno, it is the novice.
0:12:41 > 0:12:45He's got a lot to prove. He's got two veterans in there.
0:12:45 > 0:12:50He wants to make a big impact, and he wants to do more than just a platter of food.
0:12:50 > 0:12:52It could be his downfall, we'll see.
0:12:52 > 0:12:56Bruno's first experiences of sharing food were from his childhood.
0:12:56 > 0:13:00So he headed to his home town of Kendal in Cumbria
0:13:00 > 0:13:02to gain inspiration from the place
0:13:02 > 0:13:07where his love affair with cooking first started, at his mother's side.
0:13:07 > 0:13:11"I prefer to eat Mum's cooking, she's a better cook than me."
0:13:11 > 0:13:13Whenever you were cooking, he was there.
0:13:13 > 0:13:16He had to help, he had to be involved,
0:13:16 > 0:13:22and he's always made things to share, so it's going to be fantastic for him.
0:13:22 > 0:13:24The Mother's Day cake you made me.
0:13:24 > 0:13:27There you are cutting into it to share it out for us.
0:13:29 > 0:13:33So he's always shared. This is the beauty of him.
0:13:33 > 0:13:35Her influence didn't stop there, as she was a cook
0:13:35 > 0:13:38at the local primary school.
0:13:38 > 0:13:43- Oh, my word! - It's a bit smaller.- It is smaller.
0:13:43 > 0:13:46She worked hard to produce food for the school kids
0:13:46 > 0:13:49and now he wants to do her proud and give her her reward.
0:13:49 > 0:13:52If I get through and cook at the final,
0:13:52 > 0:13:55I'd love for yourself to come to the People's Banquet
0:13:55 > 0:13:58to, erm, eat one of my dishes, hopefully.
0:13:58 > 0:14:00But we've got to get there first!
0:14:00 > 0:14:04Inspired by his mum, Bruno is now more determined than ever
0:14:04 > 0:14:09to win with his menu of bold North West flavours cooked with accomplished skill.
0:14:09 > 0:14:11At the end of the day, it's all about precision
0:14:11 > 0:14:15and the passion inside me, wanting to get the best onto a plate.
0:14:15 > 0:14:18To win the competition would be amazing.
0:14:18 > 0:14:23Back in the kitchen, work continues under Marcus's watchful eye.
0:14:23 > 0:14:27Bruno cubes Kendal cheese for his beignets, which he'll pane
0:14:27 > 0:14:29in flour, egg and breadcrumbs,
0:14:29 > 0:14:33one of the many fine dining elements of his ploughman's platter.
0:14:33 > 0:14:37With the least to do, Lisa precedes steadily through her prep,
0:14:37 > 0:14:40crushing dehydrated sage to accompany her dish.
0:14:40 > 0:14:44Across the kitchen, Johnnie's cooking has yet to step up a gear.
0:14:44 > 0:14:47- Johnnie, are you still... - Still what?
0:14:47 > 0:14:50- Still all right? - Yeah, yeah, I'm all right. How are you doing?
0:14:50 > 0:14:53Don't worry about me, petal, anyway. Worry about yourself.
0:14:53 > 0:14:56No, I am up against it. I've got to be honest with you.
0:14:56 > 0:14:59I've got so much work going on.
0:14:59 > 0:15:02All this stuff, I can't have it sitting around,
0:15:02 > 0:15:04it's not like your stuff, you make in advance
0:15:04 > 0:15:07and just pop it in a microwave when you fancy.
0:15:07 > 0:15:10Johnnie may be a believer in his last-minute strategy,
0:15:10 > 0:15:15but Marcus is concerned that he still has so much to finish.
0:15:15 > 0:15:17- It's last-minute. - A lot of it is.
0:15:17 > 0:15:19But Indian cookery's not last-minute.
0:15:19 > 0:15:21These dishes are. These genuinely are.
0:15:21 > 0:15:23I need to do that, and then my bhajis.
0:15:23 > 0:15:26Onion bhajis have to be done at the last-minute.
0:15:26 > 0:15:30I think Johnnie may have a lot of work to do. That may be his downfall.
0:15:30 > 0:15:35My biggest worry is, can Johnnie get to the finishing post with the starter?
0:15:37 > 0:15:43In need of inspiration, Johnnie looked to the food-sharing traditions of his wife's family.
0:15:43 > 0:15:48He headed to Leicester for a gathering of his in-laws and some fantastic home cooking.
0:15:52 > 0:15:54- How are you?- I'm fine. - Looking beautiful.
0:15:54 > 0:15:57- Change.- I've got to get changed? - Yes, please.
0:15:57 > 0:15:59- All right, see you in a bit. - Bye-bye.
0:15:59 > 0:16:01Look at you!
0:16:01 > 0:16:04- Ssh! - You look Indian!
0:16:04 > 0:16:08I am Indian, I'm just inside out. So, what are we doing, Mum?
0:16:08 > 0:16:13Joining this family changed my idea about sharing food. This is what it's all about.
0:16:13 > 0:16:15How do you think the Great British Menu,
0:16:15 > 0:16:18how do you think they'll take this, cooking Indian food?
0:16:18 > 0:16:22- People like the Indian spices. - Yeah, definitely.
0:16:22 > 0:16:24Johnnie's keen to get advice on his khandvi.
0:16:24 > 0:16:26What's your technique?
0:16:26 > 0:16:30The trick is, if it comes out easily, then it's done.
0:16:30 > 0:16:34That's what I'm looking for. Something like that.
0:16:34 > 0:16:37Once he's picked up some top tips from Mrs Patel to use
0:16:37 > 0:16:40in his starter, it's time for the family to enjoy the dishes.
0:16:40 > 0:16:44This is definitely the way that I want to see people eating.
0:16:44 > 0:16:48It's all about families, communities and bringing people together.
0:16:48 > 0:16:51Having seen how good food can unite a family,
0:16:51 > 0:16:56Johnnie is convinced that an Indian dish is the perfect way to begin his menu.
0:16:56 > 0:16:58The starters will blow them out of the water.
0:16:58 > 0:17:03Bruno, Lisa, watch out, cos this little boy from the North West is going to come through.
0:17:05 > 0:17:08Three chefs are racing against the clock
0:17:08 > 0:17:10to complete three very different starters.
0:17:10 > 0:17:15Lisa Allen's keeping it simple with her suckling pig pancakes and dips.
0:17:15 > 0:17:17Bruno Birkbeck's desperate to impress
0:17:17 > 0:17:20with his cheffy take on a classic ploughman's.
0:17:20 > 0:17:22Johnnie Mountain's looking to grab the lead
0:17:22 > 0:17:24with his bold Indian feast.
0:17:24 > 0:17:29All hope for top scores from former champion Marcus Wareing.
0:17:29 > 0:17:32He knows they're all feeling the pressure.
0:17:32 > 0:17:35Bruno's first time, Lisa was a winner last year
0:17:35 > 0:17:38and Johnnie made a mess of it last year.
0:17:38 > 0:17:41It's going to boil up and it'll get tense, and they'll be very nervous.
0:17:47 > 0:17:49With Marcus's verdict looming,
0:17:49 > 0:17:53the chefs are pulling out all the stops to grab the lead.
0:17:53 > 0:17:58To top his mini shandy shots, Bruno whisks up a lemon foam
0:17:58 > 0:18:02and Lisa cuts thin apple strips to add texture to her crispy pork pancake.
0:18:02 > 0:18:06But even though Johnnie has plenty of work to be getting on with,
0:18:06 > 0:18:09he's not averse to showing off to his rivals.
0:18:09 > 0:18:10Have a quick look at this.
0:18:10 > 0:18:14- Trying to put me under pressure, aren't you?- I'm under pressure myself here.
0:18:14 > 0:18:17Have a look. So what we're doing is...
0:18:17 > 0:18:19This is the onion bhaji mix.
0:18:19 > 0:18:21I want them really quite rough.
0:18:21 > 0:18:25The idea I'm looking for is that they come out almost aggressive,
0:18:25 > 0:18:26like a star that's exploded.
0:18:26 > 0:18:29- I've got to crack on. - All right, right.
0:18:31 > 0:18:35Now, with time running out, all eyes are on Lisa,
0:18:35 > 0:18:38who'll be the first to serve up today.
0:18:39 > 0:18:41She layers the pancakes,
0:18:41 > 0:18:45which each guest can fill to their own tastes.
0:18:45 > 0:18:48With a pickled onion relish,
0:18:48 > 0:18:54a reduced spiced apple dipping sauce, her crunchy apple sticks
0:18:54 > 0:18:58and finally, her rested slow-cooked shoulder of suckling pig.
0:19:01 > 0:19:02Lisa, explain your dish.
0:19:02 > 0:19:05It's my take on crispy duck and pancakes.
0:19:05 > 0:19:08- Are you happy with it, Lisa? - Yeah, I like it.
0:19:08 > 0:19:12I think it's fun as well, and it's very interactive.
0:19:12 > 0:19:16It'll get people, hopefully, talking about the fact I've done a twist on it.
0:19:16 > 0:19:20- Guys, tuck in.- Enjoy, boys.
0:19:21 > 0:19:25Has Lisa's East meets West concept done enough
0:19:25 > 0:19:28to prove to Marcus that it deserves its place at the banquet?
0:19:28 > 0:19:30- Are you happy? - Yeah, I think so, yeah.
0:19:30 > 0:19:33I've tried to go down the routes that I believe in sharing,
0:19:33 > 0:19:37and it's a good sharing vehicle, and it gives theatre with it.
0:19:37 > 0:19:41People can make their own pancakes to what they want.
0:19:41 > 0:19:42It tastes better than it looks.
0:19:42 > 0:19:47- Flavour in it... - Without being rude. Pork's perfect.
0:19:47 > 0:19:49Got the sage coming through.
0:19:49 > 0:19:52The sage I was worried about, but it's not gone bitter.
0:19:52 > 0:19:56- What's your feeling about the flavours?- I like the flavours.
0:19:56 > 0:20:01I think they're very clean. They've all got their different pungents.
0:20:01 > 0:20:05You've got the fresh apple which gives you the crunch, the pickle of the onion.
0:20:05 > 0:20:06The pork is solidly there.
0:20:06 > 0:20:08You can taste the spices coming through.
0:20:08 > 0:20:12I thought she could've got the crackling a bit better.
0:20:12 > 0:20:13I'm not being rude.
0:20:13 > 0:20:15I'd like to see that a bit more crackly.
0:20:15 > 0:20:19Well, I was actually quite surprised to see you serve an English pancake.
0:20:19 > 0:20:22I chose to do an English pancake
0:20:22 > 0:20:24because I wanted to make it very much British.
0:20:24 > 0:20:28It's very safe. That looks safe to me.
0:20:28 > 0:20:31It does. This doesn't scream, party!
0:20:31 > 0:20:32I think it went well.
0:20:32 > 0:20:36I executed it the way I wanted to execute it and got across my points to Marcus,
0:20:36 > 0:20:39so hopefully, it'll come as a good dish.
0:20:39 > 0:20:41Next to serve will be Bruno.
0:20:41 > 0:20:46He's feeling the heat over the many precise elements of his ploughman's.
0:20:46 > 0:20:51He spoons his chutney into individual serving pots
0:20:51 > 0:20:53and transfers his pork cheek
0:20:53 > 0:20:56and savoy cabbage terrine onto a slate platter.
0:20:57 > 0:20:59Along with his mini shandies.
0:20:59 > 0:21:03Unlike his rivals, he's putting some elements of his dish
0:21:03 > 0:21:06onto individual plates, but does this mean he's ignored the brief
0:21:06 > 0:21:10and reverted back to a fine-dining approach?
0:21:16 > 0:21:17What do you think, Johnnie?
0:21:17 > 0:21:20Absolutely stunning.
0:21:20 > 0:21:24- 100% stunning interpretation. - Are you worried?- I'm never worried!
0:21:24 > 0:21:30- Is everyone tucking into this? - It's everybody tucking into that. Everybody gets one of those plates.
0:21:30 > 0:21:34Everybody gets a little shandy shot and they take bits from there.
0:21:34 > 0:21:35Follow me.
0:21:35 > 0:21:41Will his posh Ploughman's strike the right note with Marcus and his fellow chefs?
0:21:41 > 0:21:47- Are you happy with the wow factor of this dish?- Yeah, it's interesting. It's got the wow factor.
0:21:47 > 0:21:51You've got your mini shandy. That's going to put smiles on faces.
0:21:51 > 0:21:55- Magical. It's like Alice In Wonderland.- Looks lovely.
0:21:55 > 0:21:57But I don't know if it's the brief.
0:21:57 > 0:22:01My interpretation of sharing is big pots where people dig in, and...
0:22:01 > 0:22:05- Then they get a plate or something. They don't get anything on it.- No.
0:22:05 > 0:22:07You've half plated the dish.
0:22:07 > 0:22:10That's because it's a little cheffy thing and I quite like that sort of thing.
0:22:12 > 0:22:15He's done some lovely cookery there.
0:22:15 > 0:22:20- I think it's fantastic, but plating that like fine dining... - Yeah. That's how I feel.
0:22:20 > 0:22:21What's the point of this?
0:22:21 > 0:22:24It's because when I go to a pub, I like a pint.
0:22:24 > 0:22:25The mini pint, you down it in one.
0:22:25 > 0:22:30You mix it around in your mouth and it's sort of...like a shandy shot.
0:22:37 > 0:22:40- It is a shandy.- Is it? - It is a shandy! Yeah.
0:22:40 > 0:22:43- I like it.- I like these, cos they make you smell.
0:22:43 > 0:22:45Anything on there you'd change?
0:22:45 > 0:22:48At the moment, myself, no, I think I'm pretty happy with that.
0:22:48 > 0:22:51Obviously, I want high marks,
0:22:51 > 0:22:56but I am pretty happy with what I've done, so that, inside, is good.
0:22:57 > 0:23:01Bruno and Lisa can now only stand to one side as the attention switches to Johnnie.
0:23:01 > 0:23:05But having left so much of his cooking to just before serving,
0:23:05 > 0:23:07he's cutting things fine.
0:23:07 > 0:23:10He cooks his onion bhajis and then begins filling his bhelpuri
0:23:10 > 0:23:14with a mixture of tamarind, dates and coriander.
0:23:15 > 0:23:18- All right? Are we on time? - Always on time, chef.- Are you sure?
0:23:18 > 0:23:23- Yes.- You've never been on time! - It's all last minute.- Yes?- Yes.
0:23:23 > 0:23:27This, um... That's a big presentation.
0:23:27 > 0:23:31To complete his Indian feast, Johnnie arranges his bhelpuri
0:23:31 > 0:23:35bhajis and chutneys on his ornate serving platter.
0:23:35 > 0:23:38Wow. Very impressive.
0:23:38 > 0:23:42And then dresses his yoghurt and gram flour rolls
0:23:42 > 0:23:44in flavoured oil for the finishing touch.
0:23:46 > 0:23:51- Big statement, that, Johnnie. - You said "spectacular".
0:23:52 > 0:23:56- You certainly did. It's not what I expected. Shall we go and try it?- Yes.
0:23:56 > 0:23:57Follow me, Johnnie.
0:24:01 > 0:24:04So, will Marcus find that Johnnie's Indian feast
0:24:04 > 0:24:06delivers on taste as well as looks?
0:24:06 > 0:24:10Do you see that really fitting in as a starter for a banquet
0:24:10 > 0:24:12and not a sort of, canape-like thing?
0:24:12 > 0:24:14I think it's the perfect starter.
0:24:14 > 0:24:16It's the combination of quite a lot of things.
0:24:16 > 0:24:19It IS a canape thing. Size-wise it's almost like help yourself.
0:24:19 > 0:24:22That's what I wanted to see.
0:24:22 > 0:24:26Got a little tingle at the back of my throat. Quite spicy.
0:24:26 > 0:24:31You put the whole thing in and it almost bursts out with flavour.
0:24:32 > 0:24:37You're happy that hot, spicy food... You say it's not hot or spicy?
0:24:37 > 0:24:40I think it's balanced quite well. I didn't want them all spicy
0:24:40 > 0:24:42and I didn't want them all bland.
0:24:42 > 0:24:46Indian food is massive in our culture already. I think they'll really get it.
0:24:46 > 0:24:49You're looking at the texture and you pick it up,
0:24:49 > 0:24:51you think it's going to be really crispy. It's not.
0:24:51 > 0:24:54When I tried one over there, they were really crispy.
0:24:54 > 0:24:57- The texture changes so quickly.- Yes.
0:24:57 > 0:25:01- A burly Englishman cooking Indian food.- Classic.- No, it's not.- It IS.
0:25:01 > 0:25:05- It's how it should be done. - It's such a culture.- It is.
0:25:05 > 0:25:11- Depth of knowledge.- Well...- I mean, you've dabbled into something here.
0:25:11 > 0:25:14There was a real push about the whole presentation thing.
0:25:14 > 0:25:17Last year, I just chased people in the competition.
0:25:17 > 0:25:19This year, I want to be the leader.
0:25:20 > 0:25:22With their three starters tasted,
0:25:22 > 0:25:25all the chefs can do is await Marcus's judgement.
0:25:25 > 0:25:28Which platter will he deem worthy enough
0:25:28 > 0:25:32to set in front of the honoured guests at the people's banquet?
0:25:32 > 0:25:34I'm quite nervous, waiting for the scores.
0:25:34 > 0:25:38Obviously it's the first dish that goes up to represent the North West.
0:25:38 > 0:25:42- And it starts to set the poles then. - Definitely nervous.
0:25:42 > 0:25:45I don't know what he thought. He doesn't let much out.
0:25:45 > 0:25:48Hopefully, I've done well.
0:25:48 > 0:25:52I think that Lisa's cooked under her potential, in my opinion.
0:25:52 > 0:25:55What I'm doing is I'm pushing my boundary.
0:25:55 > 0:25:57Lisa seems to have played it quite safe.
0:26:09 > 0:26:12Lisa, your crispy pork, pancake and the dip,
0:26:12 > 0:26:14very simple in your approach.
0:26:14 > 0:26:18I thought you'd be a little bit more detailed.
0:26:18 > 0:26:20"Crispy" is a key word for me.
0:26:20 > 0:26:23I think crispy, automatically in my mind, I want crispy all over.
0:26:23 > 0:26:26I'm just wondering whether maybe turning them over,
0:26:26 > 0:26:30getting it crispier, maybe like they do in a Chinese restaurant.
0:26:32 > 0:26:35- Bruno.- Yes.- New kid on the block.
0:26:35 > 0:26:37Ploughman's, again, I thought very safe,
0:26:37 > 0:26:39been done before many times over.
0:26:39 > 0:26:43My criticism of the dish was the lack of generosity.
0:26:43 > 0:26:45I felt the whole thing was based around sharing,
0:26:45 > 0:26:48but yet it had a restaurant feel about it.
0:26:49 > 0:26:51Johnnie...
0:26:51 > 0:26:54I thought during the course of the day today, you were going
0:26:54 > 0:26:56to blow it again because you were doing a lot of talking.
0:26:56 > 0:26:59I thought that could be your downfall again
0:26:59 > 0:27:01but you've sharpened your knives.
0:27:01 > 0:27:06- One criticism on your dish was that it was canape-like.- Yes.
0:27:10 > 0:27:12Lisa.
0:27:12 > 0:27:17For your crispy pig pancake and dip, I'm going to give you a mark of...
0:27:21 > 0:27:24- 8 out of 10. - Thank you.- Well done.
0:27:26 > 0:27:29Bruno, for your classic ploughman's...
0:27:29 > 0:27:34The mark I'm going to give you...
0:27:34 > 0:27:37- 8 out of 10.- Thank you very much.
0:27:37 > 0:27:40And Johnnie... For your Indian feast...
0:27:42 > 0:27:46- I've also given you 8 out of 10.- Thank you, Marcus.
0:27:48 > 0:27:53So, the rival chefs finish the first day as they began it, as equals.
0:27:53 > 0:27:56They all know this only adds to the pressure they're feeling.
0:27:56 > 0:27:59Fantastic. 8 out of 10, really pleased with it.
0:27:59 > 0:28:02I think to get an eight on the first course is brilliant.
0:28:02 > 0:28:06You've set that benchmark for yourself now, so ultimately,
0:28:06 > 0:28:07you want better.
0:28:07 > 0:28:10Now I'm under more pressure because we are right at
0:28:10 > 0:28:13the same point again so I've got to fight harder.
0:28:13 > 0:28:17Tomorrow, the battle continues with the fish course.
0:28:17 > 0:28:20- What have you done here? where's the heads? - I don't do heads.
0:28:20 > 0:28:22And there's everything to play for.
0:28:22 > 0:28:25That's a lot of fish to get right, that.
0:28:25 > 0:28:28The heat's on big time in there, so it's going to be interesting.
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