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