0:00:02 > 0:00:06It's day three on Great British Menu and the strain is starting to show
0:00:06 > 0:00:10as three of the North West's finest chefs, Lisa Allen, Johnnie Mountain
0:00:10 > 0:00:14and Bruno Birbeck battle it out
0:00:14 > 0:00:17for the privilege of cooking at the ultimate street party.
0:00:18 > 0:00:21Their challenge is to create magnificent sharing platters
0:00:21 > 0:00:25that will get people talking and showcase the power food has
0:00:25 > 0:00:28to bring people together.
0:00:28 > 0:00:33Yesterday it was a fight over the fish course and sauce steady perfectionist Lisa Allen leaped
0:00:33 > 0:00:37to the head of the field with a very impressive score.
0:00:37 > 0:00:41Nine for my fish dish is unbelievable. It's made me determined to fight even harder.
0:00:41 > 0:00:45Johnnie scored a disastrous four yesterday, but taking only one point more,
0:00:45 > 0:00:48Bruno knows he's not home and dry yet.
0:00:48 > 0:00:54It's between me and Johnnie. Just got to crack on, put my head down, and it's all to fight for, isn't it?
0:00:54 > 0:00:57Former champion Marcus Wareing is scrutinising them all week
0:00:57 > 0:01:01and with Johnnie and Bruno so close together behind Lisa,
0:01:01 > 0:01:05- there's everything to play for. - The other two will be fighting it out. They've got to catch her up.
0:01:05 > 0:01:10- If they've got any chance of winning they'll need to pull out the stops. - Today it's the main course
0:01:10 > 0:01:15and we'll see barbecued beer can chicken face off against two lamb dishes,
0:01:15 > 0:01:20hay-baked leg of lamb and saddle of lamb with summer vegetables.
0:01:20 > 0:01:23Today's a new day, a new course. I'm looking forward to this.
0:01:23 > 0:01:25I'm going to come out fighting. I'm raring to go.
0:01:36 > 0:01:40This year's brief is challenging the chefs like never before.
0:01:40 > 0:01:43Each of them has been seeking out people who work tirelessly to bring
0:01:43 > 0:01:47their local communities together, using food to foster friendships.
0:01:47 > 0:01:50That looks like a real royal feast, that, doesn't it?
0:01:50 > 0:01:52- It does.- Help yourself.
0:01:52 > 0:01:56Inspired by these local heroes, they must create dishes worthy
0:01:56 > 0:01:59of being served at the people's banquet,
0:01:59 > 0:02:03dishes designed to get people talking when shared by guests.
0:02:03 > 0:02:06This has got to be the biggest challenge that I've faced.
0:02:06 > 0:02:09The presentation of the food, it's going to be huge,
0:02:09 > 0:02:11it's got to be real, real wow factor.
0:02:11 > 0:02:15But first, they have to impress Marcus Wareing, a holder of two
0:02:15 > 0:02:19Michelin stars and a former champion of Great British Menu.
0:02:19 > 0:02:25After seeing mixed results in the fish course, he's expecting grand dishes for the pinnacle of the menu.
0:02:25 > 0:02:27You're going to see the pressure today.
0:02:27 > 0:02:29This is an open playing field.
0:02:29 > 0:02:33You can really go big on the main course cos you can go big in every way.
0:02:37 > 0:02:39Holding on to second place
0:02:39 > 0:02:44but by just one point is newcomer to the competition, Bruno Birbeck.
0:02:44 > 0:02:49Yesterday's gimmicky barbecued fish course misfired, but he's determined
0:02:49 > 0:02:53to redeem himself and make it through to the judges on Friday.
0:02:53 > 0:02:57The score for the fish, you know, a little bit harsh.
0:02:57 > 0:02:59He's a hard judge and that's why he's here, isn't he?
0:02:59 > 0:03:02Obviously it's between me and Johnnie really to up the game.
0:03:06 > 0:03:10- Whoa, what are you doing? - Today I've got hay-baked leg of lamb
0:03:10 > 0:03:14with a shepherd's pie. The old Sunday roast leg of lamb.
0:03:14 > 0:03:17- Mum used to do a shepherd's pie in t'middle of table.- Oh, yeah.
0:03:17 > 0:03:19- It's childhood memories.- This?
0:03:19 > 0:03:24That's the hay so we're going to bake that with the lamb. We're going to stud it with garlic and rosemary.
0:03:24 > 0:03:27Hopefully when you get it in the pot,
0:03:27 > 0:03:29the smell of the hay'll come out.
0:03:29 > 0:03:33I mean, so far, Bruno, we've seen you from a North West lad.
0:03:33 > 0:03:34- Yeah, yeah.- A big lad.- A big boy.
0:03:34 > 0:03:38- You've been very intricate and quite detailed and quite dinky...- Yeah.
0:03:38 > 0:03:44- in your approach to your cookery. - It's not what you expect from a big northern boy, is it?- No.
0:03:44 > 0:03:47Is this it now, where you're going to really...?
0:03:47 > 0:03:49This is where hopefully, you know, where you see a bit...
0:03:49 > 0:03:51- Big and bold.- It's quite bold.
0:03:51 > 0:03:55Will this be the course that takes Bruno away from refined
0:03:55 > 0:04:00restaurant fare and closer to the hearty and generous dishes that are worthy of the banquet?
0:04:00 > 0:04:05He needs to really show that North West lad inside him and it's all about big and bold and lots of food.
0:04:05 > 0:04:09That's more important to me now. I don't want to see incy wincy nothing.
0:04:09 > 0:04:13Next up, it's Johnnie Mountain who's desperate to impress this year
0:04:13 > 0:04:16after an early exit in last year's competition.
0:04:16 > 0:04:21The failure of his unconventional fish soup has taken the wind out of his sails.
0:04:21 > 0:04:23He may be down, but he's not yet out.
0:04:23 > 0:04:27If I get knocked out this year again on the Thursday, I'll be absolutely
0:04:27 > 0:04:32devastated cos this year I put so much effort into it. I'll really have to turn this around.
0:04:34 > 0:04:40My dish, I'm doing saddle of lamb with some lovely summer vegetables and vanilla thyme potatoes.
0:04:40 > 0:04:46- OK.- I'm going to be filling that, a light bread stuffing. but I'm putting the fillets back, the kidneys
0:04:46 > 0:04:52back, nice blitzed up with marjoram, lemon, thyme, some lemon zest through there, keep it nice and quite light.
0:04:52 > 0:04:55- Truffle.- Really nice, great this time of year,
0:04:55 > 0:04:58absolutely spot on. Nice, good quality asparagus.
0:04:58 > 0:05:02- Surprised to see you using vanilla. - It's vanilla potatoes, you know,
0:05:02 > 0:05:05vanilla potatoes for a savoury dish, me personally, I really love it.
0:05:05 > 0:05:11I think it's quite interesting actually. There's two places to go through and you've both got lamb.
0:05:11 > 0:05:15And obviously, Bruno's gone for his leg where I've used a much leaner cut.
0:05:15 > 0:05:17If that works, I'm in trouble.
0:05:17 > 0:05:19- Are you not giving up? - I never give up.
0:05:19 > 0:05:23Johnnie will be hoping to outclass Bruno's lamb dish
0:05:23 > 0:05:25with his souped up Sunday lunch,
0:05:25 > 0:05:29but will the strong flavours of vanilla, garlic and truffle
0:05:29 > 0:05:31prove to be too powerful for the dish?
0:05:31 > 0:05:35The box of ingredients that Johnnie brought to the table is absolutely fantastic.
0:05:35 > 0:05:39It's got everything in it except for the making for a fabulous dish,
0:05:39 > 0:05:42but he also had a great box of fish ingredients
0:05:42 > 0:05:43and look at what he did to that.
0:05:44 > 0:05:50Our third and final chef is reigning champion and current leader, Lisa Allen.
0:05:50 > 0:05:53Despite top marks yesterday, she's taking nothing for granted.
0:05:53 > 0:05:57- She has her heart set on a place in Friday's judging. - I don't think it's over yet.
0:05:57 > 0:06:02There's two more courses to go so I can not let my guard down and I've just got to keep pushing.
0:06:04 > 0:06:07Tea lady's here! Wow. SOME LAUGHTER
0:06:07 > 0:06:09Bruno.
0:06:09 > 0:06:12- Barbecue.- Barbecue, that one.
0:06:12 > 0:06:14- It's barbecue, mate! - I'll do right, yay.
0:06:14 > 0:06:17Where's your ingredients?
0:06:17 > 0:06:18Ah-h-h...
0:06:18 > 0:06:20It's not lit then.
0:06:20 > 0:06:23Drama queen. Bring it over here. Let's have a look.
0:06:23 > 0:06:26OK. I've gone for barbecued beer can chicken with summer beans
0:06:26 > 0:06:28and a tear-and-share bread.
0:06:28 > 0:06:31We've starting with the chicken. We're going to marinade it
0:06:31 > 0:06:37in malt which gives the beer flavour. We'll brush some of that on in between cooking as well.
0:06:37 > 0:06:40I'm doing it whole on a beer can holder so the fumes will come up
0:06:40 > 0:06:44through the chicken which is this here. Beer goes into the bottom.
0:06:44 > 0:06:47That sits on there and the chicken sits up with that
0:06:47 > 0:06:50in the top so it kind of steams the beer through the chicken.
0:06:50 > 0:06:53How are you going to transfer that into the room?
0:06:53 > 0:06:57- The chicken's going to be served stood up so I've got another holder for it to go on.- Right.
0:06:57 > 0:07:01A fork and a knife, and it'll be served on half a beer barrel.
0:07:01 > 0:07:05Lisa's making a simple but eye-catching main course,
0:07:05 > 0:07:09but has her choice of meat already put her on the back foot?
0:07:09 > 0:07:12Is chicken grand enough for the main event, you know?
0:07:12 > 0:07:14Is it going to be, "Wow, chicken"?
0:07:14 > 0:07:18She could completely mess this one up as much as she could succeed.
0:07:23 > 0:07:29With little separating Johnnie and Bruno, and the lowest scoring chef leaving the competition tomorrow,
0:07:29 > 0:07:34- the pressure's on as to who will make it through to the judges. - There's only one point in it.
0:07:34 > 0:07:37- Me and you, big boy. - Yeah. One point in it, eh?
0:07:37 > 0:07:41Last year I was how many points behind you last year, Lisa?
0:07:41 > 0:07:44You were on 15. I was on nine. There were six points in it, wasn't there?
0:07:44 > 0:07:46I'll never forget, Johnnie.
0:07:46 > 0:07:49That put the frighteners up me when you got a nine last year.
0:07:49 > 0:07:55His rivals are curious just how Johnnie's saddle of lamb fits in with his globally-inspired menu.
0:07:55 > 0:07:59- So we've had Indian and French. - Yeah.- What have we got today?
0:07:59 > 0:08:05Lisa, it's called the Great British Menu for a reason, cos this is British, Great BRITISH Menu.
0:08:05 > 0:08:07It's funny how you weren't saying that yesterday.
0:08:07 > 0:08:13I think you've worked out already so far, you know, my menu's a bit bizarre, to say the least.
0:08:13 > 0:08:15Yeah, you've got different influences.
0:08:15 > 0:08:18Different influences, and this to me is the classic of
0:08:18 > 0:08:22great British, you know, great Sunday lunches, what it should all be about.
0:08:22 > 0:08:26Watching over their every move is former champion Marcus.
0:08:26 > 0:08:29He knows exactly what it'll take to get a dish on the menu at the final banquet.
0:08:29 > 0:08:32'I want to see generosity.'
0:08:32 > 0:08:35I don't want to see any little incy dincy bits of cuts of meat.
0:08:35 > 0:08:38I want to see boom, there you go, everybody, this street, the whole
0:08:38 > 0:08:43thing, everybody tuck in and enjoy a great sharing platter for a great celebration.
0:08:45 > 0:08:49Johnnie and Bruno have opted for impressive joints of lamb.
0:08:49 > 0:08:51Johnnie's chosen to make a stuffed saddle
0:08:51 > 0:08:54whilst Bruno gets on with boning out his leg, giving Marcus plenty
0:08:54 > 0:09:01of room for comparison and leaving newcomer Bruno a little intimidated by the impending showdown.
0:09:01 > 0:09:04Yeah, Johnnie's fish, proper classical, you know what I mean.
0:09:04 > 0:09:10He's probably practised it. It's strong, if he gets his cooking right. Yeah, I'm in trouble.
0:09:10 > 0:09:15Having been criticised by Marcus for his two previous courses being too refined and precise,
0:09:15 > 0:09:19Bruno's taking a more rustic approach with his hay-baked whole leg of lamb.
0:09:19 > 0:09:22- You got a sweat on, petal, eh? - Who, me?- Are you all right?
0:09:22 > 0:09:24Yeah. Big load, that, you know.
0:09:24 > 0:09:28You've got an hour to get that lamb in and it'll take you three months!
0:09:28 > 0:09:33But in a role reversal, Johnnie's opted for an uncharacteristic high-tech flourish.
0:09:33 > 0:09:38What about your gravy today, Johnnie? Are you traditional or are you a bit fancy?
0:09:38 > 0:09:41I thought I'd give them a treat this year. It's going to be moist anyway.
0:09:41 > 0:09:43I don't think gravy's a necessity on this,
0:09:43 > 0:09:47so I'm going for one of Lisa's favourites, a garlic espuma.
0:09:47 > 0:09:50I've bought myself a whipping gun, like a whipping boy.
0:09:50 > 0:09:52I thought you didn't like that sort of stuff, mate.
0:09:52 > 0:09:56I'll serve it hot. You know me, I'm normally against that sort of thing. I am turning.
0:09:59 > 0:10:04Johnnie's already shown he's a born risk-taker, but his use
0:10:04 > 0:10:07of fancy foams and unusual flavours has still taken Lisa by surprise.
0:10:07 > 0:10:10You say you're doing vanilla potatoes with your lamb?
0:10:10 > 0:10:14- Yeah. Have you done them before? - No.- Really?
0:10:14 > 0:10:19I'm shocked, Lisa Allen. It's so going to be on your menu next week.
0:10:19 > 0:10:22"Vanilla potatoes by Lisa Allen."
0:10:22 > 0:10:26Vanilla potatoes with lamb, I'm not too sure about.
0:10:26 > 0:10:29Garlic espuma...
0:10:29 > 0:10:32to me, I don't think it's street party food.
0:10:32 > 0:10:36While Johnnie's relying on strong flavours to make his lamb dish
0:10:36 > 0:10:40stand out, Marcus wants to make sure Bruno's cooking will be equally big and bold.
0:10:40 > 0:10:42- That's gone small, isn't it?- Yeah.
0:10:42 > 0:10:46So basically we've just boned it, tied it really tight,
0:10:46 > 0:10:48trimmed off the end and studded it with garlic and rosemary.
0:10:48 > 0:10:53- I've just vat-packed it... - Is there anything in the middle? - No, it's just like that.
0:10:53 > 0:10:55I don't understand why he took it off the bone.
0:10:55 > 0:10:59He's actually reduced it to this little joint of leg of lamb.
0:10:59 > 0:11:03It could look like something very small in a very big pot, which is not very impressive.
0:11:03 > 0:11:07Disciplined Lisa has jumped to the top of the leader board
0:11:07 > 0:11:10with her near-flawlessly executed simple dishes.
0:11:10 > 0:11:13Her assured strategy is getting the attention of her rivals.
0:11:13 > 0:11:16OK. There's beer in the bottom of the vessel
0:11:16 > 0:11:19and then it's soaked in beer and marinaded.
0:11:19 > 0:11:23- Boozy bird.- Boozy bird!- Boozy bird. - Your inspiration?- Exactly!
0:11:23 > 0:11:28Put the stopper in it cos it steams with the juices going into the bird as well, all right.
0:11:28 > 0:11:31Nicely tuck her legs back.
0:11:33 > 0:11:36- She looks pretty.- Very pretty. - It's time to get it on, boys.
0:11:36 > 0:11:43Lisa has safely adapted an outdoor barbecue for indoor use to give her chicken that authentic smoky taste,
0:11:43 > 0:11:46but her unorthodox approach is not without its risks.
0:11:46 > 0:11:50There's one thing Lisa must remember and that's not to overcook that chicken.
0:11:50 > 0:11:52She's got to get her timing absolutely right.
0:11:52 > 0:11:56Johnnie was sent packing first last year by Marcus
0:11:56 > 0:12:00so has changed both his approach and his cooking style this time.
0:12:00 > 0:12:02I decided to invest in a few toys this year.
0:12:02 > 0:12:05This molecular gastronomy larky has really got me.
0:12:05 > 0:12:08I didn't understand it before and that's why I shied away from it.
0:12:08 > 0:12:12But trying out new techniques might prove to be his undoing.
0:12:12 > 0:12:15- Can I taste the espuma? - It's on the back of your hand.
0:12:15 > 0:12:17Where's this sit on the dish?
0:12:17 > 0:12:20- This is going to hold all the veggies together.- Right, OK.
0:12:20 > 0:12:22Sort of bring it all together.
0:12:22 > 0:12:24The veggies are, you know, quite nice and light
0:12:24 > 0:12:29where this is really powerful, cos there's no jus with it,
0:12:29 > 0:12:31there's no gravy with it so that's the thing. I wanted that
0:12:31 > 0:12:37pink and moist and all the rest and then this to help carry it through. Didn't want a pot of gravy.
0:12:37 > 0:12:41An espuma with this particular dish,
0:12:41 > 0:12:43can't see where it fits, to be honest.
0:12:43 > 0:12:46Used in the wrong way, it could be a disaster, it could be rubbish.
0:12:46 > 0:12:50To get inspiration for his international menu, Johnnie
0:12:50 > 0:12:54headed to a primary school in North London he's worked with in the past.
0:12:54 > 0:12:57With 42 languages spoken by the pupils,
0:12:57 > 0:13:01it's an ideal place to sample food from around the world,
0:13:01 > 0:13:07and Johnnie has asked parents to contribute homemade dishes to a tasting event he's arranged...
0:13:07 > 0:13:10Hey, hi, Tunai. Hello, how are you? Nice to see you.
0:13:10 > 0:13:14..with the help of head teacher Tunai Hussein and teacher Steve Pearce.
0:13:14 > 0:13:15- Smells good.- Yeah, yeah, yeah.
0:13:15 > 0:13:18When you talk to the children you'll start to ask them
0:13:18 > 0:13:23about what kind of foods they like and what do they cook at home, there's a huge variety.
0:13:23 > 0:13:27It's a diverse community, but all coming together and singing from the same hymn sheet.
0:13:27 > 0:13:31Each family has cooked a dish to share that their children
0:13:31 > 0:13:34love to eat and Johnnie is keen to hear their views.
0:13:34 > 0:13:39- So listen, kids, are we hungry?- Yes!
0:13:39 > 0:13:40Are we hungry?!
0:13:40 > 0:13:44- Yes!- Come on in then, parents. Let's try your food. Come on in.
0:13:46 > 0:13:49- Lamb mince cobbler.- Wo-o-ow.
0:13:52 > 0:13:55- That's good.- Congratulations.
0:13:55 > 0:13:58And it's got rice in there, looks quite spicy.
0:14:00 > 0:14:03It's nice. It's so good.
0:14:04 > 0:14:07- What do you think?- Nice.- Delicious.
0:14:07 > 0:14:12The kids' opinions on this globally-inspired cuisine are great to hear
0:14:12 > 0:14:17so it's also the perfect opportunity for Johnnie to taste test his main course for the competition.
0:14:17 > 0:14:20So I'm going to take this up to my little mini Marcus Wareings.
0:14:23 > 0:14:25I really liked it when I tasted it.
0:14:25 > 0:14:29It looks so nice and tastes so sweet.
0:14:29 > 0:14:31- Scrumptious.- Scrumptious!
0:14:31 > 0:14:36It shows you a different kind of food that you haven't cooked before and different flavours.
0:14:36 > 0:14:38It was a really nice dish for everyone to share.
0:14:38 > 0:14:44- Do you think I've got a chance of winning the Great British Menu with that?- Yeah.- Maybe, we'll see!
0:14:44 > 0:14:50- Maybe, we'll see.- After almost overwhelming encouragement, all that remains is for Johnnie
0:14:50 > 0:14:55- to extend a special invitation to Steve, Tunai and the children.- Come on, Steven.
0:14:55 > 0:14:56Mr Pearce and Miss Hussein.
0:14:56 > 0:15:00Thank you. Could we have a round of applause for them? Thank you.
0:15:00 > 0:15:03If I'm lucky enough to go through to the finals of the Great British Menu,
0:15:03 > 0:15:07if you will be my guests I'd be proud for you to be there.
0:15:07 > 0:15:08- I'd be honoured. Thank you. - Thank you.
0:15:08 > 0:15:12- It's an honour to have you here today. Thank you very much. - Nice meeting you.
0:15:13 > 0:15:14Thank you, kids.
0:15:14 > 0:15:17Beautiful. Some of the food was absolutely spot on
0:15:17 > 0:15:21and it's exactly what the Great British Menu banquet should be about.
0:15:21 > 0:15:24Different people, communities, all coming together.
0:15:28 > 0:15:33Back in the kitchen, all three chefs are focussing hard on their main courses.
0:15:33 > 0:15:35Lisa Allen's hoping to widen her lead with -
0:15:37 > 0:15:40Bruno Birbeck's aiming to satisfy with -
0:15:44 > 0:15:47And Johnnie Mountain's determined to climb out of last place with -
0:15:52 > 0:15:57Deciding their fates in the pressure cooker of the kitchen is former champion Marcus Wareing.
0:15:57 > 0:16:01Any one of these dishes has got it. Any one of them could be number one.
0:16:01 > 0:16:03It's down to the individual chef now.
0:16:09 > 0:16:14The chefs are desperate to cook at the people's banquet and they're pulling out all the stops.
0:16:14 > 0:16:18Johnnie removes his stuffed saddle of lamb from the oven to rest.
0:16:18 > 0:16:23Bruno packs his marinated leg of lamb in damp hay to roast whole.
0:16:23 > 0:16:26And across the kitchen, Lisa brushes her tear-and-share bread dough
0:16:26 > 0:16:28with roasted garlic and olive oil.
0:16:28 > 0:16:32Any mistake could cost them a place before the judges on Friday
0:16:32 > 0:16:36and with so much going on at once, the cracks are beginning to show.
0:16:36 > 0:16:40That hay smell's going to affect my bread. You've pinched my oven, Bruno.
0:16:40 > 0:16:43Shocking, isn't it? Thought that was mine.
0:16:44 > 0:16:49A close call that could cost Lisa valuable time and her lead.
0:16:49 > 0:16:54If I had put my bread in there, the hay flavour could have, you know, masked that flavour
0:16:54 > 0:16:58of the bread which I didn't want to do so I'm just glad I caught it at the last minute.
0:16:58 > 0:17:02Luckily for Lisa, Johnnie's the first to plate up today.
0:17:02 > 0:17:05He dresses portions of summer vegetables on top of his garlic
0:17:05 > 0:17:08espuma and dishes up his distinctive vanilla-flavoured potatoes.
0:17:08 > 0:17:10Got a lot of vanilla in there.
0:17:10 > 0:17:14Yeah. Well, it's got to be, it's pointless putting the flavour in
0:17:14 > 0:17:17unless you're really going to kick it, you know?
0:17:17 > 0:17:22He then places the saddle of lamb on the centre of the board for his guests to carve.
0:17:22 > 0:17:24Right, let's go. Have you got my plates, petal?
0:17:24 > 0:17:28- I certainly have.- Good girl. - I'll let you put down first.
0:17:28 > 0:17:30Here we go then. Oh, yeah.
0:17:30 > 0:17:32You all right, you happy with that?
0:17:32 > 0:17:34- Yeah.- You don't sound it.
0:17:34 > 0:17:36Well, you never know with you.
0:17:36 > 0:17:39I'm happy in me, I'm very happy, I'm always happy.
0:17:39 > 0:17:41String on. You want to tuck in.
0:17:41 > 0:17:43Yeah. I want that. This is how I've always done it.
0:17:43 > 0:17:49- Are you happy with that dressing? Tell me if I'm doing it wrong, Johnnie.- I'd give you four.
0:17:49 > 0:17:53- Shall we go and try some?- Let's go. - OK. Good luck. Come on, Johnnie.
0:17:54 > 0:17:57Johnnie thinks he's made a rich celebration of a beloved roast lunch
0:17:57 > 0:18:02but will his vanilla potatoes and garlic espuma appeal to Marcus' taste?
0:18:02 > 0:18:04Why not the shoulder? Why the saddle?
0:18:04 > 0:18:07I wanted to carry different flavours through and give it
0:18:07 > 0:18:10the leanness of the meat, carrying the flavours of my edition to it.
0:18:10 > 0:18:15It's no good getting a great piece of lamb and putting it in the oven with a bit of hay round it.
0:18:15 > 0:18:17Yeah. I think that fat...
0:18:17 > 0:18:20Cos what we do is take most of the fat off and then bat it out.
0:18:20 > 0:18:24Yeah. Get it nice and crispy. Take all that sinew off there.
0:18:24 > 0:18:27- Potatoes, you happy with those? - I'm happy and comfortable with that.
0:18:27 > 0:18:30I like vanilla potatoes. I think it works quite well.
0:18:30 > 0:18:33It's not as bizarre as it sounds.
0:18:34 > 0:18:36I'm not so keen on them personally.
0:18:36 > 0:18:39- I reckon a good old-fashioned roast, myself.- Yeah.
0:18:39 > 0:18:42You know, I mean, miss that vanilla, have a roast.
0:18:42 > 0:18:46Putting the spoon on the plate, would you consider going back to gravy?
0:18:46 > 0:18:50- No.- Really?- No. With certain dishes. I'm really happy with this.
0:18:50 > 0:18:54- I'm really happy that it brings a new lightness to it.- Strong.
0:18:54 > 0:18:57Quite strong, isn't it? Quite powerful.
0:18:57 > 0:19:01- He's got a lot of flavours going on there, hasn't he?- Yeah, he has.
0:19:01 > 0:19:05Whether they marriage up, the vanilla, the garlic, the truffle, then went to the lamb.
0:19:05 > 0:19:07The question is, would it overpower it?
0:19:07 > 0:19:10You're sitting in third place now. Do you feel like you've put something out
0:19:10 > 0:19:15- that could push further up the table?- Oui, chef. That's a yes in French!
0:19:15 > 0:19:20You never can tell with him, trying to get a good mark out of him, it's blood out of a stone.
0:19:20 > 0:19:26With the first round in the battle of the lambs over, the pressure's on Bruno to top Johnnie's effort.
0:19:26 > 0:19:31But it's Lisa who's next to serve as she lifts the lid on her barbecue beer can chicken.
0:19:33 > 0:19:35It's really taken on the colour.
0:19:35 > 0:19:38- Yeah.- So the malt is in here? - Yeah. There's a bit in there.
0:19:38 > 0:19:41- What else is in there? - Just a bit of beer to let it down.
0:19:41 > 0:19:44- OK.- You need to get that beer flavour with it.
0:19:45 > 0:19:51With the clock ticking, Lisa tops her summer bean salad with fresh herbs and pours chicken gravy
0:19:51 > 0:19:52into a washed beer bottle.
0:19:52 > 0:19:57Finally, she sits her beer can chicken upright on the serving
0:19:57 > 0:20:01platter and fills a basket with her garlic-topped tear-and-share bread.
0:20:01 > 0:20:04- Bruno.- Yeah. - Can you give us a hand, please?
0:20:04 > 0:20:06We'll do all the work, mate.
0:20:10 > 0:20:13Beer can chicken with beans and bread.
0:20:13 > 0:20:15- Are you happy?- Yeah. It's my interpretation of a banquet.
0:20:15 > 0:20:18Like you all said, it when you smiled and laughed
0:20:18 > 0:20:22when it came up, as long as it tastes good
0:20:22 > 0:20:25and that's what I'm after. It's about people to have some fun.
0:20:25 > 0:20:29- I'm going to try this. Lisa, let's go.- Let's go.
0:20:31 > 0:20:36Lisa's paid close attention to the sharing brief, but is her barbecued chicken grand
0:20:36 > 0:20:39enough to merit a place at the people's banquet?
0:20:39 > 0:20:42- You've got beer in the centre of it, haven't you?- Yes.
0:20:42 > 0:20:44That evaporates into the chicken.
0:20:44 > 0:20:49It's the sauce round the outside that you baste over the chicken and add in to the gravy as well.
0:20:49 > 0:20:53- So beer's a big, big, big thing for you on this one.- Yeah. - In the cooking, it's so important.
0:20:53 > 0:20:56It's nailed the party element, full stop.
0:20:56 > 0:20:58How's the taste?
0:20:59 > 0:21:01Tastes like chicken.
0:21:01 > 0:21:02That's good that, isn't it?
0:21:02 > 0:21:04That malt. Taste that malt?
0:21:04 > 0:21:07Quite yeasty in the back, isn't it?
0:21:07 > 0:21:09Do you think people will struggle carving that?
0:21:09 > 0:21:12Chicken's a familiar thing that people understand and love.
0:21:12 > 0:21:16Yeah. It can have a level of unsteadiness to it when you're carving something that is...
0:21:16 > 0:21:19- stood up.- I was a bit worried about the bread when I felt it over there
0:21:19 > 0:21:25as it was on the resting rack, it felt quite hard to me, quite firm, but it's pretty perfect, isn't it?
0:21:25 > 0:21:29Yeah. I mean it is, it is. It's lovely, like, isn't it?
0:21:29 > 0:21:32Any changes?
0:21:32 > 0:21:35I think I'd probably season those beans a little bit more.
0:21:35 > 0:21:41When I first saw what she was doing, chicken and beans, I thought she's off her tree, she's off her trolley.
0:21:41 > 0:21:46I thought it's not going to show any of her cooking skills, but it does shine through, doesn't it?
0:21:46 > 0:21:50She's going to get another high mark. I think we should just do one, mate.
0:21:50 > 0:21:53Not too sure if he thinks it might be too simple.
0:21:53 > 0:21:57My worry is that he thinks I should have gone the other way,
0:21:57 > 0:22:00a more arty or a different dish,
0:22:00 > 0:22:03but at the end of the day, it's my interpretation.
0:22:03 > 0:22:06Time for Bruno to fight back in the battle of the lambs.
0:22:06 > 0:22:11He's hoping his many accompaniments will give him the edge over Johnnie.
0:22:11 > 0:22:16At the last minute, he pipes sage mash atop his mini shepherd's pies.
0:22:16 > 0:22:22And just as he's done for each of his courses, he serves some elements of his dish onto individual plates
0:22:22 > 0:22:28and not just a sharing platter, crowning squares of boulangere potatoes with crushed peas.
0:22:29 > 0:22:32Bruno has produced a couple of restaurant-looking plates.
0:22:32 > 0:22:36With this one, he might be going for a different angle, you never know. It seems to be a bit of both.
0:22:36 > 0:22:41With time running out, Bruno places his mini shepherd's pies on a wooden serving block along
0:22:41 > 0:22:48with peas and broad beans and his lamb sauce before topping off his potatoes and peas with red cabbage.
0:22:48 > 0:22:50Do you want to give us a hand?
0:22:50 > 0:22:54He enlists an extra pair of hands to help transfer his hay-baked lamb
0:22:54 > 0:22:57and all the accompaniments to the finish line.
0:22:57 > 0:23:00You do the honours.
0:23:02 > 0:23:06- Smells wonderful, doesn't it? - Farmyard. It smells amazing.
0:23:06 > 0:23:08- This is big and bold. - Yeah. It's quite... Yeah.
0:23:08 > 0:23:12- This is the North West boy coming out here.- This is it. Definitely.
0:23:12 > 0:23:14- What do you think, Johnnie? - I'm worried now.
0:23:14 > 0:23:18That's a Sunday lunch and a half, that is, isn't it? That's proper.
0:23:19 > 0:23:21- Shall we try some? - Yeah. Fantastic. Thank you.
0:23:25 > 0:23:30Bruno may think his lamb best represents the big and bold flavours of the North West,
0:23:30 > 0:23:33but does it have the wow factor for the people's banquet?
0:23:33 > 0:23:35It is a showstopper and it's just me.
0:23:35 > 0:23:40Bit northern, you know, so it's a good, honest plate of food.
0:23:40 > 0:23:41What about the flavour in the lamb?
0:23:41 > 0:23:45It's a big flavour when it's in the pot, but it's quite mild when it's on the lamb.
0:23:45 > 0:23:48Yeah, it's not overdoing it, it's more the actual smell
0:23:48 > 0:23:50and the theatre of it that I'm going for.
0:23:53 > 0:23:54It's not doing it for me. It's not.
0:23:54 > 0:23:59I'm not being rude and I'm not just saying it. I think it's quite tough.
0:23:59 > 0:24:04I think the garlic and the rosemary's taken the flavour of the hay away.
0:24:04 > 0:24:06It has.
0:24:06 > 0:24:09The sauce you made to go with the shepherd's pie,
0:24:09 > 0:24:11are you happy with the flavour, the strength of it?
0:24:11 > 0:24:13If anything, maybe it is just a bit too sweet.
0:24:13 > 0:24:19Maybe reduce the amount of port I actually put into it, that I would maybe chance, maybe I'd put the
0:24:19 > 0:24:23shepherd's pie under the grill to get a finished crust and colour on it.
0:24:23 > 0:24:25There's a lot of things going on here though.
0:24:25 > 0:24:27- There is, isn't there? - There's boulangere there as well.
0:24:27 > 0:24:30Yeah. Pureed pea crush.
0:24:30 > 0:24:33That shepherd's pie is cracking, absolute cracking.
0:24:33 > 0:24:37- That's lovely, that. Does he need the leg of lamb?- No.
0:24:37 > 0:24:41- Peas, shepherd's pie and gravy. - Done.
0:24:41 > 0:24:46- This is more close to the brief than the other two. - This has maybe hit the note.
0:24:46 > 0:24:51Think I've won the battle of lambs. I think, you know, mine's theatre, it's a bit more sharing,
0:24:51 > 0:24:54it's northern, it's an honest plate of food.
0:24:56 > 0:24:59All three tastings complete, the chefs must await the verdict,
0:24:59 > 0:25:04but which main course is spectacular enough to earn top marks from Marcus?
0:25:05 > 0:25:11I think my worries now are is that I need to get enough points with the dish to actually stay
0:25:11 > 0:25:15in that race. If I get low points and the boys get high points then the race is on in the desserts.
0:25:15 > 0:25:18Definitely nervous about waiting for the score.
0:25:18 > 0:25:22It might be the last chance saloon or you don't know so it's one of them.
0:25:22 > 0:25:26If I get a poor mark then that's it, I may be on my way home.
0:25:39 > 0:25:40Johnnie, I want to start with you.
0:25:40 > 0:25:44I thought the lamb was delicious. Carving it was fantastic, very easy.
0:25:44 > 0:25:48Interesting to see your change within a year.
0:25:48 > 0:25:52You've brought some new techniques to the table, the garlic espuma was very interesting.
0:25:52 > 0:25:56The potatoes for me weren't cooked enough, didn't get the vanilla.
0:25:58 > 0:26:02It just doesn't work for me at all. I don't see the point of it, personally.
0:26:03 > 0:26:07Lisa, I mean, I thought you created a real street food dish there
0:26:07 > 0:26:12and that the malt and the beer came across really well, the chicken wasn't overcooked.
0:26:12 > 0:26:15Criticism - could have done with a little bit more salt.
0:26:15 > 0:26:21My only other concern would be it's a very difficult thing to carve when it's standing up like that.
0:26:23 > 0:26:26Bruno, you finally came to the party.
0:26:26 > 0:26:29I saw a big northern lad cooking there.
0:26:30 > 0:26:33I want the hay to enhance the flavour of the lamb.
0:26:33 > 0:26:35You did that really well and that's where the garlic
0:26:35 > 0:26:38and the rosemary came to play with the lamb.
0:26:38 > 0:26:40My criticism is the shepherd's pie.
0:26:40 > 0:26:47- I would have just maybe liked to have seen it minced and the gravy really thick and sticky.- OK.
0:26:50 > 0:26:56Johnnie, for your saddle-style lamb with summer vegetables and garlic espuma,
0:26:56 > 0:26:58I'm going to give you...
0:26:59 > 0:27:00..seven.
0:27:01 > 0:27:06Lisa, for your barbecued chicken, summer beans
0:27:06 > 0:27:09and bread to share, for that
0:27:09 > 0:27:11I'm going to give you...
0:27:11 > 0:27:12an eight.
0:27:13 > 0:27:15And for Bruno,
0:27:15 > 0:27:18for your hay-baked lamb, mini shepherd's pie,
0:27:18 > 0:27:20and for that, Bruno,
0:27:20 > 0:27:22I'm going to award you...
0:27:22 > 0:27:25- eight also.- Thank you.
0:27:26 > 0:27:29Makes it interesting for dessert, yeah.
0:27:33 > 0:27:36So, after the main course, Lisa extends her reign at the top
0:27:36 > 0:27:40of the leader board with an overall score of 25,
0:27:40 > 0:27:44followed in second by Bruno with a combined score of 21
0:27:44 > 0:27:49and leaving Johnnie in last place, falling further behind on 19.
0:27:49 > 0:27:52Two points ahead of Johnnie, not a big enough lead, is it?
0:27:52 > 0:27:55So got to pull a nice dessert out.
0:27:55 > 0:27:58Now going into dessert and they're not far behind me at all
0:27:58 > 0:28:00so I have to really be on top of my game.
0:28:00 > 0:28:02My sights are now firmly set on Bruno.
0:28:02 > 0:28:06Right now, Bruno's in my vision and I'm going to take him down.
0:28:06 > 0:28:10Tomorrow, the North West contest steps up a gear.
0:28:10 > 0:28:13It's their last chance to get to the judging chamber.
0:28:13 > 0:28:16I'm incredibly nervous now, it's that crunch point.
0:28:16 > 0:28:19A mistake in the dessert course could be fatal.
0:28:19 > 0:28:23- It's split.- What are you going to do? - I'll have to do it again.
0:28:23 > 0:28:25The chefs are fighting for survival.
0:28:25 > 0:28:29There's two people going through and one going home. Who's it going to be?
0:28:48 > 0:28:51Subtitles by Red Bee Media Ltd
0:28:51 > 0:28:54E-mail subtitling@bbc.co.uk