0:00:02 > 0:00:07Great British Menu continues and the competition is the fiercest ever.
0:00:07 > 0:00:10In their quest to produce the ultimate food for sharing,
0:00:10 > 0:00:13the chefs are being put under intense pressure.
0:00:13 > 0:00:16- Arggggh. - It's been emotionally charged.
0:00:17 > 0:00:20And has tested the veteran chefs to the limit.
0:00:20 > 0:00:25When you make errors at this level of cooking, you will be punished.
0:00:25 > 0:00:28But things are about to get even tougher.
0:00:28 > 0:00:31This week it's the turn of the chefs from the central region.
0:00:31 > 0:00:34Flighting for glory are Richard Bainbridge,
0:00:34 > 0:00:37returning to the competition and determined to win.
0:00:37 > 0:00:41Rising star, Sue Ellis and trail-blazer, Aktar Islam,
0:00:41 > 0:00:43and it's going to be war.
0:00:43 > 0:00:46- So, if you're late, you're messing me up, yeah.- Yeah.
0:00:46 > 0:00:48Their first battle will be for the starter.
0:00:48 > 0:00:52Vying for top marks will be a traditional English picnic of quail,
0:00:52 > 0:00:54an original onion and tomato puffball
0:00:54 > 0:00:58with cheese fondue, and an ambitious tiffin of Indian street food.
0:00:58 > 0:01:01They've all got their eye on the prize,
0:01:01 > 0:01:03but only one will be triumphant.
0:01:03 > 0:01:06I just want to go, hit the blocks running.
0:01:06 > 0:01:09I'm determined to be cooking for those judges on Friday.
0:01:09 > 0:01:12It's a great honour to be part of the process this year
0:01:12 > 0:01:16and it'll be a greater honour when my food's on that final banquet.
0:01:25 > 0:01:29This year's competition is all about bringing people together, through food.
0:01:29 > 0:01:33Creating fantastic platters for sharing at the People's Banquet.
0:01:33 > 0:01:37I've found, personally, this brief really challenging.
0:01:37 > 0:01:39I've been working on my menu for months.
0:01:39 > 0:01:44I've got great food, amazing amount of theatre and it'll create a lot of interaction and talk at the table.
0:01:44 > 0:01:48Judging them will be a multi award-winning Michelin-starred chef,
0:01:48 > 0:01:51who knows this competition inside out having won it,
0:01:51 > 0:01:54not just once, but twice. It's Glynn Purnell.
0:01:54 > 0:01:56I'll move on! HE LAUGHS
0:01:56 > 0:01:59He may have a great sense of humour, but his exacting standards
0:01:59 > 0:02:01mean he'll be all over the chefs this week.
0:02:01 > 0:02:04This year I'm expecting perfection. I want fireworks.
0:02:04 > 0:02:07If it doesn't happen, you're going home.
0:02:11 > 0:02:13Right, let me taste the artichoke, please.
0:02:13 > 0:02:19First up and returning to the competition this year is Richard Bainbridge, a Michelin star holder.
0:02:19 > 0:02:21Need more truffle in that.
0:02:21 > 0:02:24As head chef as one of Norfolk's finest country house restaurants,
0:02:24 > 0:02:28Morston Hall, he's no stranger to creating spectacular menus.
0:02:28 > 0:02:29Service, please, let's go.
0:02:29 > 0:02:33I think my menu will stand out amongst the other guys,
0:02:33 > 0:02:36because there's a little piece of me on every single dish
0:02:36 > 0:02:40and that to me gives me the upper hand, because it's personal.
0:02:40 > 0:02:44Richard was sent home first in his heat last year, so is determined
0:02:44 > 0:02:47to go all the way this time with his quirky take on British classics.
0:02:49 > 0:02:51So what are we cooking? What's our starter?
0:02:51 > 0:02:55Today I'm doing a picnic of quail, good Norfolk quails.
0:02:55 > 0:02:59I'm going to do a quail salad, then I'm doing a scotch egg
0:02:59 > 0:03:02and then just a little dandelion salad for a little bit of
0:03:02 > 0:03:06bitterness and then a little Norfolk nod as well, a little cheese scone.
0:03:06 > 0:03:09How are you going to present it to give the wow factor
0:03:09 > 0:03:14- or the sharing factor of it? - I spent ages trying to figure out how I could serve it,
0:03:14 > 0:03:18whether I serve it in a big wicker basket or small individual ones.
0:03:18 > 0:03:21- Yeah.- I've gone for small. They'll all be in the middle of the table.
0:03:21 > 0:03:27The talking point starts going - what's in the basket? This is what this brief is all about,
0:03:27 > 0:03:32it's meant to be fun, good food that people can talk about, just get to know each other and have a giggle.
0:03:32 > 0:03:35So Richard thinks his picnic nails the brief
0:03:35 > 0:03:38but will it measure up to Glynn's expectations?
0:03:38 > 0:03:41Is it just a random selection of bits put into a box?
0:03:41 > 0:03:43Is it style over substance?
0:03:43 > 0:03:47He has to prove that dish is good enough to represent the central region.
0:03:49 > 0:03:53The second competitor is Sue Ellis, a rising star who's making
0:03:53 > 0:03:56a name for herself serving classics with a contemporary twist.
0:03:56 > 0:03:59Having worked in some of the world's best restaurants,
0:03:59 > 0:04:04training under Michelin starred chefs, Sue now heads up the kitchen at Belle House in Pershore.
0:04:04 > 0:04:08I'm incorporating my personal memories from when I was young.
0:04:08 > 0:04:11There are certain dishes that are really dear to me
0:04:11 > 0:04:15and that's the reason why I've put them on, hoping to key into something nostalgic.
0:04:15 > 0:04:18My starter today, I'm going to do
0:04:18 > 0:04:22cheese fondue with a puffball with tomato and onion.
0:04:22 > 0:04:26- Puffball?- A big bread ball, completely hollow, very thin and then
0:04:26 > 0:04:30inside will be lots of little puffballs done in the same method,
0:04:30 > 0:04:34but they become the bread which you will dip into the fondue.
0:04:34 > 0:04:39Obviously it's for sharing, so we put it into the centre and dive in.
0:04:39 > 0:04:44That's it, dive in. The forks are there, ready to go. The big puffball there, you all interact.
0:04:44 > 0:04:48- Why do you think it's right for the People's Banquet? - It's what it's all about.
0:04:48 > 0:04:51The puffball there, cracking that, it's got the wow factor.
0:04:51 > 0:04:53It just works.
0:04:54 > 0:04:58Sue thinks her starter will be fun and force people to interact.
0:04:58 > 0:05:00But can she pull it off?
0:05:00 > 0:05:04Sue's dish, I've never seen or heard of anything like this before, so it's certainly a risk,
0:05:04 > 0:05:09but if you want to progress into a competition of this standard, I think risks need to be taken,
0:05:09 > 0:05:11Has she taken a risk too far?
0:05:11 > 0:05:15Last up is Birmingham-born Aktar Islam.
0:05:15 > 0:05:18Over the past eight years he's earned a formidable reputation
0:05:18 > 0:05:23as one of the city's top culinary talents, despite being largely self-taught.
0:05:23 > 0:05:27Again, straight main. Fish, beef, pilau rice, one naan bread.
0:05:27 > 0:05:31He serves up his innovative take on authentic Indian cuisine
0:05:31 > 0:05:33at his award-winning restaurant, Lasan.
0:05:33 > 0:05:37My aim for this competition is really to get food
0:05:37 > 0:05:41from my heritage on to the People's Banquet.
0:05:43 > 0:05:46- So, what we cooking today? - What we're doing today,
0:05:46 > 0:05:50we are doing an amazing selection of street food from across India.
0:05:50 > 0:05:54A hell of a lot going on. Lots of interesting things like this courgette flower, we are going to
0:05:54 > 0:05:58stuff that with a lovely creamy paneer, which will be spiced up.
0:05:58 > 0:06:01Then we've got this lovely chicken which we'll marinade up with
0:06:01 > 0:06:03Rajasthani-style marinade.
0:06:03 > 0:06:06Then we've got loads of little chutneys going on as well.
0:06:06 > 0:06:10You think this dish has got the wow factor to win?
0:06:10 > 0:06:14I think it's definitely got wow factor. There are so many elements,
0:06:14 > 0:06:19but every element will create conversation and interaction.
0:06:19 > 0:06:23The People's Banquet is how we have family get-togethers
0:06:23 > 0:06:26and all the family celebrations we have.
0:06:26 > 0:06:29There is nothing small with the Asian community, you know.
0:06:29 > 0:06:31- Confident? - Very confident. You know me.
0:06:31 > 0:06:36Aktar's ambitious starter means making six different
0:06:36 > 0:06:40Indian street snacks and five chutneys and it has Glynn worried.
0:06:40 > 0:06:43Aktar's given himself a hell of a lot to do.
0:06:43 > 0:06:48His back is right up against the wall. But is he going to get to the pass? That's my one concern.
0:06:55 > 0:06:58In the kitchen, the three chefs are sizing each other up.
0:06:58 > 0:07:01Glynn will be watching their every move.
0:07:01 > 0:07:05Making sure they've paid close attention to this year's brief.
0:07:05 > 0:07:09There's no practice run. This is it. You're judged from day one until Thursday.
0:07:09 > 0:07:13You could be going home. Hit the ground running and get on with it.
0:07:13 > 0:07:16As Richard starts making his cheese scones,
0:07:16 > 0:07:18he wants to sound out the competition.
0:07:18 > 0:07:22How do you guys feel about being here? Are you nervous?
0:07:22 > 0:07:25Any of us say that we're not nervous, you're lying.
0:07:25 > 0:07:30Richard being here last year, has that in anyway given you more confidence or are you more
0:07:30 > 0:07:34nervous because you know how it feels to go home on Thursday?
0:07:34 > 0:07:40This year I'm going to do everything I can not to go home on Thursday, I tell you.
0:07:40 > 0:07:42Even if I have to start hiding some of those spices.
0:07:42 > 0:07:44You seem to have 100,000 of them!
0:07:44 > 0:07:49Aktar with so much to do has already spotted that Richard's starter
0:07:49 > 0:07:52isn't exactly making him break into a sweat.
0:07:52 > 0:07:54I think his starter is pretty safe.
0:07:54 > 0:07:57I mean, it's quail done in various ways. Do I see it as a threat?
0:07:57 > 0:08:01- Not really.- Richard was sent home first last year,
0:08:01 > 0:08:04as Glynn felt his food was too gimmicky.
0:08:04 > 0:08:07So has he gone too far the other way this time?
0:08:07 > 0:08:10My picnicky quail, it's the easiest one out of the week.
0:08:10 > 0:08:14I'm not saying it is the best dish here - well, I am actually.
0:08:14 > 0:08:17But it's Glynn who'll decide which starter wins.
0:08:17 > 0:08:20- How are you getting on?- This is the nicest, easiest one of the week.
0:08:20 > 0:08:22Not taking it too easy, are you?
0:08:22 > 0:08:25Not at all, I'm taking it very seriously and it's hardcore,
0:08:25 > 0:08:28but it's a simple, light, summery starter dish here.
0:08:28 > 0:08:31- I'm in it to win it.- I just hope he isn't taking it too easy.
0:08:31 > 0:08:35I hope he isn't cruising to get out a simple dish.
0:08:35 > 0:08:36I am concerned about that.
0:08:38 > 0:08:42Richard is determined to stick religiously to the brief
0:08:42 > 0:08:44for the People's Banquet and for inspiration,
0:08:44 > 0:08:48he looked back to his childhood in Norwich in Norfolk.
0:08:48 > 0:08:51This year's Great British Menu is striking a chord with me.
0:08:51 > 0:08:53It's about community and sharing.
0:08:53 > 0:08:56Growing up in a single-parent family where we needed our community,
0:08:56 > 0:08:59we needed people to come over and help with the gardening
0:08:59 > 0:09:03or help with babysitting, that was what I know of community
0:09:03 > 0:09:06and I'm proud of that fact.
0:09:06 > 0:09:08Richard is still close to his mum Jill
0:09:08 > 0:09:12and often drops in for a chat and a trip down memory lane.
0:09:12 > 0:09:14Hello darling, nice to see you.
0:09:14 > 0:09:17He discovered as a child how food could draw people together.
0:09:17 > 0:09:20Can you remember what we used to serve when everybody came over?
0:09:20 > 0:09:27- Lots of shepherds pies and lasagnes and pastas.- And quiches.- That was it.
0:09:27 > 0:09:33- I'll never forget your cottage pies, Mum, a classic in the street. - SHE LAUGHS
0:09:33 > 0:09:37Can you remember at any opportunity you would always try to get into the kitchen?
0:09:37 > 0:09:40Your flapjacks, was it with peas and onions in them?
0:09:40 > 0:09:44You were trying to be very creative with these flapjacks.
0:09:44 > 0:09:48I still am, you see, flapjacks with peas and onions.
0:09:48 > 0:09:51That could be something. I like that.
0:09:52 > 0:09:56All right. Let's go. Let me taste the sauce, yeah.
0:09:56 > 0:09:59These days Richard has free rein to experiment in his own kitchen
0:09:59 > 0:10:01but will his ideas be enough
0:10:01 > 0:10:03to triumph over his rivals this time round?
0:10:03 > 0:10:07When I found out about the chefs who I'm coming up against this year, they excited me.
0:10:07 > 0:10:11I'm interested in what food they come up with and the style of food they do
0:10:11 > 0:10:15but I'm quietly confident in myself and I'm more proud of my dishes
0:10:15 > 0:10:19than any other dishes I've ever come up with in my life.
0:10:19 > 0:10:23Back in the kitchen, newcomer Sue is making her ambitious bread.
0:10:23 > 0:10:25I'm nervous about my bread today.
0:10:25 > 0:10:29It's either going to work or it won't. It is one of those things.
0:10:29 > 0:10:32If that doesn't work and I have to weigh it out
0:10:32 > 0:10:35and try to do it again within the time. So I'm nervous.
0:10:35 > 0:10:39The bread shells should take just four minutes to cook but her first attempt is a disaster.
0:10:39 > 0:10:44- Yeah, I'll do one more.- So Sue quickly gets on with version two.
0:10:44 > 0:10:47This turn of events hasn't escaped rival Richard's eagle eye.
0:10:47 > 0:10:51Typical, isn't it, when you're at home and you come up with the menus and you're
0:10:51 > 0:10:57- actually here and going - actually how am I going to get that done? - Yeah, yeah.
0:10:57 > 0:11:00With execution being one of Glynn's main judging criteria,
0:11:00 > 0:11:03he's got real doubts about whether Sue can make this dish work.
0:11:03 > 0:11:08- So you've tried one, is this the... - This is puffed up one side.
0:11:08 > 0:11:12- It needs to be puffed at the other. - You want it to be like that?
0:11:12 > 0:11:15- Both sides. - Is it going to be a problem?
0:11:15 > 0:11:19We're talking a different kitchen for the banquet. Will this be a problem that will flare up?
0:11:19 > 0:11:22The thing is, like this now, there are ways to rectify it.
0:11:22 > 0:11:26But it doesn't seem to be Sue's day. Disaster has struck again
0:11:26 > 0:11:29and her second puff ball has also failed to rise properly.
0:11:29 > 0:11:32If she doesn't get this right she'll be out of the game.
0:11:32 > 0:11:37Sue's puff balls, pretty concerning, really, to be honest with you.
0:11:37 > 0:11:40I just hope we get to taste something.
0:11:40 > 0:11:44Because you get this opportunity to cook, to compete for the central region,
0:11:44 > 0:11:48to get into the final and has she chose the wrong dish?
0:11:48 > 0:11:53Sue believes she's got what it takes to go all the way.
0:11:53 > 0:11:56She's convinced her strategy of serving classics with a twist
0:11:56 > 0:11:59will give her the edge. Born and raised in the idyllic village
0:11:59 > 0:12:04of Pershore in Worcestershire, she has fond childhood memories of family get-togethers,
0:12:04 > 0:12:07enjoying the food they grew themselves.
0:12:07 > 0:12:09Sharing food to me is quite important.
0:12:09 > 0:12:14I come from quite a close-knit family and it was always the case of food
0:12:14 > 0:12:17in the middle of the table, everyone helping themselves
0:12:17 > 0:12:20and we grew all the fruit and veg we would eat then throughout the year.
0:12:20 > 0:12:23I was really lucky in that was the norm for me.
0:12:23 > 0:12:26I think I learnt a lot from an early age.
0:12:26 > 0:12:30Her upbringing may have been care-free and relaxed,
0:12:30 > 0:12:33but things are very different nowadays.
0:12:33 > 0:12:38I'm competitive in everything I do, in work, out of work, personal life, everything.
0:12:38 > 0:12:43Having worked in a string of top restaurants and picked up a clutch of awards along the way,
0:12:43 > 0:12:46Sue's now returned to her home town
0:12:46 > 0:12:49and she's ready to give her rivals a run for their money.
0:12:49 > 0:12:53I think the other guys in the competition will have to pull out
0:12:53 > 0:12:58all the stops, but I'm just going to go all-out and I'm determined to win.
0:13:00 > 0:13:04Back in the cook-off, Richard turns his attention to Aktar,
0:13:04 > 0:13:07who is busy making his his hara bhara tikki,
0:13:07 > 0:13:09a spiced spinach and pea cake,
0:13:09 > 0:13:12just one of six complex street food snacks he's hoping to serve.
0:13:12 > 0:13:17- Are going to get done in time? - I hope so. For this, spicing has to be right.
0:13:17 > 0:13:20You want it sharp enough. It needs a bit of heat in it,
0:13:20 > 0:13:24you don't want to get too much heat in it. I'm in the zone.
0:13:24 > 0:13:27I've got a lot going on and I've got a lot to get through,
0:13:27 > 0:13:32but I'm plodding along as quick as possible and making sure we're not cutting any corners anywhere.
0:13:32 > 0:13:35With his relatively simple picnic to prepare,
0:13:35 > 0:13:38Richard has time to pour even more pressure on Aktar.
0:13:38 > 0:13:40When we've got to start dressing up, that's
0:13:40 > 0:13:43a completely different pressure than you'll ever have at work.
0:13:43 > 0:13:46At work you can deal with that, you have chefs around you,
0:13:46 > 0:13:49you have your own kitchen, you know exactly what is going on,
0:13:49 > 0:13:53now none of those rules apply any more.
0:13:53 > 0:13:56I am feeling a bit lonely without my minions.
0:13:56 > 0:13:59- That's because you have about 100 of 'em! - AKTAR LAUGHS
0:13:59 > 0:14:02I'm not sure if he's out of his comfort zone, being on his own
0:14:02 > 0:14:06and trying to get all that done because I know where he works
0:14:06 > 0:14:08he has a lot of chefs and they do a lot for him.
0:14:08 > 0:14:12So it'll be interesting to see how the executive gets on doing it for himself.
0:14:12 > 0:14:18Aktar grew up in Birmingham and has lived and breathed cooking since childhood.
0:14:18 > 0:14:21His Bangladeshi parents ran an Indian restaurant
0:14:21 > 0:14:24and Aktar spent his youth helping out in the kitchen
0:14:24 > 0:14:27before opening his own restaurant at the tender age of 22,
0:14:27 > 0:14:29which has won countless awards.
0:14:29 > 0:14:32I think I'm one of the new generation of Indian chefs
0:14:32 > 0:14:35who are really breaking away from the mould that's been
0:14:35 > 0:14:37set by the British curry industry.
0:14:37 > 0:14:40It's great to be part of the movement
0:14:40 > 0:14:42that's re-educating people's palates.
0:14:42 > 0:14:46Eight years on, and he's still passionate about creating new dishes.
0:14:46 > 0:14:50Every Friday, he invites his friends round to try out his latest inventions.
0:14:50 > 0:14:54- Guys, we're nearly ready. - Any good curry houses around here?
0:14:54 > 0:14:55THEY LAUGH
0:14:55 > 0:15:00He's taking original flavours but he's taking them somewhere else.
0:15:00 > 0:15:04And I really believe most people will go on that journey he's on
0:15:04 > 0:15:06and really buy into it.
0:15:06 > 0:15:09It's phenomenal food, you know. This is a proper feast.
0:15:10 > 0:15:13Over the years, they've seen Aktar push himself even harder.
0:15:13 > 0:15:16He's a perfectionist. Everything has to be right.
0:15:16 > 0:15:19If it's not right, then he's not willing to serve it.
0:15:19 > 0:15:22He is extraordinary. And he will win.
0:15:22 > 0:15:24His friends rate his talents highly
0:15:24 > 0:15:27and Aktar is certainly confident in his cooking skill
0:15:27 > 0:15:29but he knows he has his work cut out
0:15:29 > 0:15:31to win a place at the People's Banquet.
0:15:31 > 0:15:36I see myself as a bit of an underdog in this whole process,
0:15:36 > 0:15:39purely because I know there are a lot of styles in there.
0:15:39 > 0:15:43My cooking style is very unique. Indian food itself is very unique.
0:15:43 > 0:15:45I can see it, I can imagine it.
0:15:45 > 0:15:47I just need to make it a reality and I will do.
0:15:49 > 0:15:52Aware that Aktar has given himself a mountain to climb
0:15:52 > 0:15:55to finish his starter, Glynn checks on progress.
0:15:55 > 0:15:57Where are you up to, Aktar?
0:15:59 > 0:16:02Tending to all the final hurdles. We're down to my last stuff to do.
0:16:02 > 0:16:08After that it is the sauces and chutneys, so we're getting there. Hopefully I'll meet your deadline.
0:16:08 > 0:16:12Will Aktar be able to deliver his ambitious starter on time?
0:16:12 > 0:16:15Aktar is running around a little bit. He's got a lot to do.
0:16:15 > 0:16:21Slight concerns. Has he bit off a bit more than he can chew? Is he going to get on the pass on time?
0:16:21 > 0:16:25Three fantastic chefs, three very different starters.
0:16:25 > 0:16:30But which will be the most delicious platter to share at the People's Banquet?
0:16:30 > 0:16:34Will it be Richard's quirky take on an English picnic of quail?
0:16:34 > 0:16:38Sue's contemporary onion and tomato puff ball with a retro cheese fondue
0:16:38 > 0:16:41or Aktar's elaborate take on a tiffin of Indian street food?
0:16:41 > 0:16:45All three chefs are confident in their choice of starter,
0:16:45 > 0:16:48but the marks are down to Glynn and he's not easy to please.
0:16:48 > 0:16:51We're scoring the guys from 10 down.
0:16:51 > 0:16:54I need to be looking at eights or nines and pushing for 10, which is perfection.
0:16:54 > 0:16:58That's what I'm looking for. If they're not reaching that mark then it's over.
0:17:03 > 0:17:05Richard will be the first to the pass today,
0:17:05 > 0:17:09but despite the simplicity of his dish, he's not kept to time.
0:17:09 > 0:17:12- Three or four minutes late, Richard.- Yeah.
0:17:12 > 0:17:16I don't know what you want me to say at that point, Glynn, to be honest.
0:17:16 > 0:17:19Richard, five minutes late. Even though he's been here before,
0:17:19 > 0:17:22he was cool as a cucumber, then time started ticking.
0:17:22 > 0:17:25Flapped a little bit. So this better taste good.
0:17:25 > 0:17:28With no time to lose, Richard quickly seals his
0:17:28 > 0:17:32poached quail breasts in a pan, before making his salad dressing.
0:17:32 > 0:17:35You know, having Glynn walking around the kitchen,
0:17:35 > 0:17:38his beady eyes looking at you, you never know what he's thinking,
0:17:38 > 0:17:40he does freak me out a bit.
0:17:40 > 0:17:44Finally Richard's English picnic of quail is ready for tasting.
0:17:46 > 0:17:49So everyone is going to get one of these.
0:17:49 > 0:17:53All in the middle of the table, everybody goes - oh, wicker basket!
0:17:53 > 0:17:57Then they all hand them around and they open it up and that's an English picnic.
0:17:57 > 0:18:01OK, let's go. I'll leave you guys with that. We'll go and do this one.
0:18:03 > 0:18:06Glynn and Richard will taste the quail in private,
0:18:06 > 0:18:10giving Sue and Aktar an opportunity to size up their competition.
0:18:10 > 0:18:13So obviously, opening up the box,
0:18:13 > 0:18:16like the picnic basket is not what you expect, the plate.
0:18:16 > 0:18:18- I just hope no-one tips them up. - SHE LAUGHS
0:18:18 > 0:18:20It won't look so pretty.
0:18:20 > 0:18:23This is a dish that can be sort of shared, when you get the
0:18:23 > 0:18:28interaction off people, it's going to have that wow factor as well.
0:18:28 > 0:18:32I think it's fun and that's what the People's Banquet is all about,
0:18:32 > 0:18:35fun and enjoying themselves and having a giggle.
0:18:35 > 0:18:38That cheese scone, I don't know if it needs the scone, I like the taste
0:18:38 > 0:18:42of scone, I like everything about it, but I don't know if it's needed.
0:18:42 > 0:18:46- Happy with the cooking around the egg?- I'm really happy with that.
0:18:46 > 0:18:50- I'm good with that. - For me, maybe the sausage meat,
0:18:50 > 0:18:52I don't know, maybe more cooking time in there.
0:18:52 > 0:18:56I think the leaves give it the little extra depth that you need.
0:18:57 > 0:19:00For me, I think I could do away with these leaves or change it
0:19:00 > 0:19:03for something else. I find it a bit too bitter.
0:19:03 > 0:19:06So, a little bit late up, is it going to be a problem,
0:19:06 > 0:19:11if this dish got to the banquet, you have 100 people waiting for food, will it be out on time?
0:19:11 > 0:19:14Yes. I'm not going to lie and try to make up excuses.
0:19:14 > 0:19:18It'll be ready and I'll be proud to get there.
0:19:20 > 0:19:24Richard can only hope his simple English picnic has shown
0:19:24 > 0:19:26enough finesse to impress Glynn.
0:19:26 > 0:19:29You're trying to sell it to him like it's a second-hand car.
0:19:29 > 0:19:32You just don't know, until he comes through and gives us them results.
0:19:32 > 0:19:36Sue is the next chef to face Glynn.
0:19:36 > 0:19:38Her latest puff ball has risen evenly and now
0:19:38 > 0:19:42she can fill it with salad leaves and her mini puff balls.
0:19:42 > 0:19:47She finishes off her cheese fondue and makes it to the pass on time.
0:19:49 > 0:19:52So, what do we do then, Sue, as a guest, this would arrive?
0:19:52 > 0:19:54You crack away.
0:19:54 > 0:19:56It's certainly crispy.
0:19:56 > 0:20:00- Yeah, and that's meant to be the fun part, isn't it?- That's cool.
0:20:00 > 0:20:03And in here we've got the salad leaves.
0:20:03 > 0:20:05A few of these out for the lads.
0:20:05 > 0:20:09Is the idea that we would use the fondue forks to go in?
0:20:09 > 0:20:13Yeah, and that's the bowl and it is self-contained, so you just dive in.
0:20:13 > 0:20:17Shall we take it away, Sue, and have a try? You guys, dive into that.
0:20:17 > 0:20:20So Sue pulled off her quirky puff ball idea,
0:20:20 > 0:20:22but will the taste live up to the visual impact?
0:20:22 > 0:20:24Is it going to be easy to share? Easy to eat?
0:20:24 > 0:20:27I am confident this is sharing.
0:20:27 > 0:20:30You are not looking down at your thing like that.
0:20:30 > 0:20:32You're looking up, going in and talking.
0:20:32 > 0:20:36I can see how, you know, it fits the brief.
0:20:36 > 0:20:39Ultimately, is it one that can make it through to the banquet? Not sure.
0:20:39 > 0:20:44- Not sure to be totally honest with you.- Is it spectacular enough?
0:20:44 > 0:20:46I think so. A, carrying in something,
0:20:46 > 0:20:49it's big, hopefully grand enough.
0:20:49 > 0:20:54I'm hoping it'll key into people's nostalgic side and they will go
0:20:54 > 0:20:58oh, yeah, do you remember when? I'm hoping to trigger that.
0:21:01 > 0:21:06The salad leaves, yours are wilting already. I don't know.
0:21:06 > 0:21:11- It tastes nice but, I'm not sold on it, I don't think.- Is it too simple?
0:21:11 > 0:21:15I like the simplicity of when it's come out, it's just the two things,
0:21:15 > 0:21:21then it gets more intricate when you crack it. It's simple, but it still has that bit of finesse.
0:21:21 > 0:21:26If I'm being as cruel as I can be, it tastes a little bit
0:21:26 > 0:21:30like a cheese and onion baguette.
0:21:31 > 0:21:35I had a few hiccups with my puff ball, but I feel really good.
0:21:35 > 0:21:39It's just how I wanted it to taste and to be. I couldn't ask any more.
0:21:40 > 0:21:43Aktar is last to the pass today and like Richard,
0:21:43 > 0:21:46he's also fallen badly behind schedule.
0:21:46 > 0:21:51Everyone is having a go at me about my four minutes I was late. How are we looking for time?
0:21:51 > 0:21:55I'm being fashionably late, fashionably very late.
0:21:55 > 0:21:57He's ten minutes late now.
0:21:57 > 0:22:00This, obviously we need to look at seriously,
0:22:00 > 0:22:04because if we have 100 people waiting, that ain't no good. And it ain't no good that I'm waiting.
0:22:04 > 0:22:09These courgette flowers are so bad. They're split on the side. I hope they won't pop.
0:22:09 > 0:22:14The pressure is causing Aktar to make mistakes, which delays his starter even further,
0:22:14 > 0:22:16much to the amusement of Richard and Sue.
0:22:16 > 0:22:18Oh, God!
0:22:18 > 0:22:22The flower, it's so easy to tear it. That's split. I can't use that.
0:22:22 > 0:22:25- I feel for you, I do. - Thank you very much.
0:22:25 > 0:22:28- If I could help, I would. - I know you would, Rich.
0:22:28 > 0:22:32Seeing as it is a competition, I don't really want to help, to be honest.
0:22:34 > 0:22:37At last, he finishes off his chutneys,
0:22:37 > 0:22:39then places the starters into modern tiffin boxes
0:22:39 > 0:22:44and finally makes it to the pass, a record-breaking 23 minutes late.
0:22:48 > 0:22:50- How was that?- Very tough.- Open that.
0:22:50 > 0:22:55- Hold that ribbon for me.- Thank you. - and then we just...
0:22:55 > 0:22:59We are serving tiffin and it's a selection of
0:22:59 > 0:23:02street food from throughout the Indian subcontinent.
0:23:02 > 0:23:05We have a Rajasthani-style chicken drumstick, sweet bread.
0:23:05 > 0:23:08Spiced mango. Green pea and potato cakes.
0:23:08 > 0:23:12Bengali-style onion and potato fritter with fenugreek
0:23:12 > 0:23:15and then we have courgette, stuffed with paneer.
0:23:15 > 0:23:17You have a selection of dips.
0:23:17 > 0:23:21You grab one of each, you pass the boxes around, everyone grabs a piece of it.
0:23:21 > 0:23:26You have your little tongs and you choose whichever dip you like best that goes with everything.
0:23:26 > 0:23:28OK. Cheers. Thank you.
0:23:28 > 0:23:31Can Aktar's food stun Glynn enough
0:23:31 > 0:23:33to make up for his time-keeping disaster?
0:23:33 > 0:23:35Has it got the wow factor?
0:23:35 > 0:23:38I think so. It's quite a spectacular way to start a banquet.
0:23:38 > 0:23:40The way it's all served and then the selection.
0:23:40 > 0:23:45The issue I think we've all got - I was four minutes late. He was 20 minutes late.
0:23:45 > 0:23:48If you are at a banquet, how long are people waiting?
0:23:48 > 0:23:51How many other courses have got to mess up before they get to this?
0:23:51 > 0:23:54A point Glynn is keen to pick up on, too.
0:23:54 > 0:23:57The judges are not going to wait, like we had to wait.
0:23:57 > 0:24:01I think what I need to do, I need look at my prep
0:24:01 > 0:24:06and prep a bit more intensively rather than taking it so casually.
0:24:09 > 0:24:12I love the green pickle, it's lovely and the initial flavour
0:24:12 > 0:24:17in my mouth is so fresh and so pure and then you're just hit with this.
0:24:17 > 0:24:21- That's strong.- My mouth is on fire. - I'm going to try the paneer.
0:24:21 > 0:24:25- Any preferred dip to go on this one? - It's all entirely up to you.
0:24:25 > 0:24:29When you have an Indian meal, you always get a selection. Everyone has a preference.
0:24:29 > 0:24:32But that's the problem. I don't know where that should go
0:24:32 > 0:24:35and what would compliment each other.
0:24:35 > 0:24:38I don't understand it enough and that's what worries me,
0:24:38 > 0:24:42- it's the People's Banquet. - Has it got enough of the sharing aspect of it?
0:24:42 > 0:24:44That's how we eat at home. We have a platter.
0:24:44 > 0:24:48It's served in the middle and passed around and you take as much as you want.
0:24:48 > 0:24:52It's impressive, but did you need to do that much?
0:24:55 > 0:24:59I have underestimated the challenges this competition will pose.
0:24:59 > 0:25:03There is a clock ticking. It needs to be done. Lots of pressure.
0:25:03 > 0:25:07A lot of things that I didn't actually take into consideration.
0:25:07 > 0:25:09But, the first course is out of the way now.
0:25:09 > 0:25:11Tasting is done.
0:25:11 > 0:25:14The chefs now face an agonising wait for Glynn's verdict.
0:25:14 > 0:25:19This is the hard bit. This is the most nerve-wracking, nail-biting bit.
0:25:19 > 0:25:22Nervous now. Because you've done everything you can.
0:25:22 > 0:25:27There's nothing else you can do now. You're literally waiting on one person's thoughts.
0:25:27 > 0:25:31I am still confident the flavours were right, everything was
0:25:31 > 0:25:33cooked right, that will still hopefully achieve
0:25:33 > 0:25:35quite a high score.
0:25:48 > 0:25:53So I'm going to start with Richard. I liked the idea of the dish.
0:25:53 > 0:25:57The presentation not as spectacular as the other two.
0:25:57 > 0:26:01I think the egg could have just done with a second longer.
0:26:04 > 0:26:08The quail was cooked nearly perfect. Nearly.
0:26:12 > 0:26:17Sue, for your puff ball. I thought it looked spectacular.
0:26:17 > 0:26:20I thought it had the wow factor.
0:26:20 > 0:26:23But I just felt that for a starter, it lacked substance.
0:26:24 > 0:26:28There wasn't a great deal for me to get my teeth into.
0:26:29 > 0:26:35Aktar, you were more the other side of the coin where there was too much substance.
0:26:35 > 0:26:38I thought there was too many spices.
0:26:38 > 0:26:43Because you did so much, I think you jeopardised elements of the dish.
0:26:43 > 0:26:44So now for the scores.
0:26:45 > 0:26:47Sue...
0:26:50 > 0:26:53For your puff ball and fondue,
0:26:53 > 0:26:59I'm going to give you
0:26:59 > 0:27:01five out of ten.
0:27:03 > 0:27:08Aktar, for your popular street food selection,
0:27:08 > 0:27:12I'm going to give you...
0:27:14 > 0:27:17Also five out of ten.
0:27:18 > 0:27:24So, Richard, for your picnic quail dish,
0:27:24 > 0:27:26I'm going to give you...
0:27:30 > 0:27:33Eight out of ten.
0:27:33 > 0:27:36Three dishes left. So there's loads of points available.
0:27:36 > 0:27:37So have a good night.
0:27:39 > 0:27:41- Well done. - Well done, guys.- Yeah, well done.
0:27:41 > 0:27:43- You deserved that.- You did. Yeah.
0:27:43 > 0:27:47So Richard steams into an early lead with eight points.
0:27:47 > 0:27:52Sue and Aktar both score five points putting them in joint second place.
0:27:53 > 0:27:58I'm not happy with the result, with five out of ten. To me that just means average, and I'm not average.
0:27:58 > 0:28:00I'm not an average chef. I'm not an average person.
0:28:00 > 0:28:03Obviously I don't really want five.
0:28:03 > 0:28:06I've just got to make sure I get better scores now.
0:28:06 > 0:28:09I'm ecstatic with getting an eight. I can't not be.
0:28:09 > 0:28:14But I know how this competition works. I know how it can spin around from one course to the next,
0:28:14 > 0:28:16so it's all still to play for.
0:28:16 > 0:28:22Coming up tomorrow, Sue and Aktar are desperate to take control back from Richard.
0:28:22 > 0:28:25Richard is the man to beat. He's definitely the front-runner.
0:28:25 > 0:28:28I don't mean to be funny, but you've been making them all day.
0:28:28 > 0:28:31Losing's not an option, I'm going in all guns blazing.
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