0:00:02 > 0:00:08This year's Great British Menu has produced some of the most innovative dishes from Britain's elite chefs.
0:00:08 > 0:00:11Tonight it's the central region in the culinary spotlight.
0:00:11 > 0:00:16The chefs must cook the most outstanding fish dish for the ultimate street party.
0:00:16 > 0:00:20On yesterday's programme, returning chef Richard Bainbridge stole the show.
0:00:20 > 0:00:23Honestly, I'm ecstatic with getting an eight.
0:00:23 > 0:00:27Whilst for competitive Sue Ellis and Aktar Islam the results were a big blow.
0:00:27 > 0:00:32I'm not happy with five out of ten because to me that just means average and I'm not average.
0:00:32 > 0:00:35I don't really want fives, they are middle of the road.
0:00:35 > 0:00:38So how will their fish courses deliver?
0:00:38 > 0:00:43Everything will be under the scrutiny of former champion and Michelin star holder, Glynn Purnell.
0:00:43 > 0:00:47They have to put themselves under the cosh and get some serious fish dishes up on the pass.
0:00:47 > 0:00:51Everyone in the kitchen knows that there's still everything to play for.
0:00:51 > 0:00:56Oh, chef, what are you doing over there? Has someone got a point to prove? Getting a little aggressive?
0:00:56 > 0:01:01These guys know what they are doing so I can't relax for one minute.
0:01:13 > 0:01:16At the heart of this year's contest is food that brings people together.
0:01:16 > 0:01:22The aim is to dream up the perfect menu for sharing, and the chefs must draw on
0:01:22 > 0:01:28all their tricks of the trade and look to inspiring characters who use cooking to make a difference.
0:01:28 > 0:01:33Do you think this sort of food would be good to serve at a party? BOYS: Yeah. Yeah?
0:01:33 > 0:01:37Former champion, Glynn Purnell, is expecting a lot from this course
0:01:37 > 0:01:42after feeling that the starters weren't hitting the mark.
0:01:42 > 0:01:46Starters are done, they're buried. Whatever score they've got they need to forget about. Fish is next.
0:01:46 > 0:01:50I know what it takes to win the fish so I want to see some serious food. I want to see fireworks.
0:01:55 > 0:01:59First into the kitchen is Richard Bainbridge from Norfolk.
0:01:59 > 0:02:05He stormed into the lead with his quirky picnic of quail starter but can he deliver with his fish course?
0:02:05 > 0:02:08My fish course, if I'm honest, is my weakest one.
0:02:08 > 0:02:11I think I would like to change it now if I could.
0:02:14 > 0:02:19What have we got? So, I'm going to do fondue of Norfolk lobster.
0:02:19 > 0:02:24I'm just going to poach that off in a little bit of clarified butter, then I've got a nice, beautiful,
0:02:24 > 0:02:27classic French butter sauce made with the lobster heads,
0:02:27 > 0:02:32and a twist. There's got to be something that probably shouldn't be on there but I like it. OK.
0:02:32 > 0:02:36I've got some dried vegetables with the moisture of the sauce and the moisture in your mouth,
0:02:36 > 0:02:38they'll slowly start coming out and adding a bit of texture.
0:02:38 > 0:02:43And the sharing bit I suppose is everyone around the fondue dipping lobster in. Yeah.
0:02:43 > 0:02:49If you want to get the spoon in to eat more sauce, and just feel posh and luxurious and enjoy it.
0:02:49 > 0:02:52Can Richard strike gold again with his extravagant fondue
0:02:52 > 0:02:55using lobster, the king of the sea?
0:02:55 > 0:02:58For me, Richard's got a fantastic ingredient in lobster.
0:02:58 > 0:03:03It needs to be cooked perfectly, otherwise you may as well get a bag of frozen prawns and throw them in.
0:03:03 > 0:03:07Next up is innovator Aktar Islam,
0:03:07 > 0:03:11known for putting his unique spin on authentic Indian cuisine.
0:03:11 > 0:03:15He scored a five when he tried to do too much in his starter,
0:03:15 > 0:03:18but the knock back has fired him up even more for his fish dish.
0:03:18 > 0:03:23I need to get this course in order to push me along and boost that confidence again.
0:03:23 > 0:03:26So, fish. What are we doing?
0:03:26 > 0:03:29This lovely wild bass here. What we're going to do, stuff that
0:03:29 > 0:03:33with some spinach, wrapped in banana leaves, it's going to be roasted off.
0:03:33 > 0:03:38Are you going to use light spices or are you going to...? Yeah, spices are very light in this.
0:03:38 > 0:03:42And then we've got these, and I love these, soft shell crabs.
0:03:42 > 0:03:46Then we're going to use raw mango to make a fresh chutney. Are you confident with this dish?
0:03:46 > 0:03:50Definitely. This is the course that is going to pull it all back for me. Really? This is it, yeah.
0:03:50 > 0:03:53Aktar was over 20 minutes late to the pass in the starter.
0:03:53 > 0:03:59Will he be able to get his ambitious double dish of sea bass and soft shell crab finished on time?
0:03:59 > 0:04:02I think Aktar's got a lot of things going on again,
0:04:02 > 0:04:06hoping a lot of the ingredients he's using will combine into one dish rather than four or five dishes.
0:04:06 > 0:04:11He needs to concentrate and make sure his timings are a bit better than they were with the starter.
0:04:11 > 0:04:15The final competitor is Sue Ellis from Pershore,
0:04:15 > 0:04:18who is determined to go all out to improve her score today
0:04:18 > 0:04:22after failing to impress yesterday with a starter that lacked substance.
0:04:22 > 0:04:24I am confident in my fish dish.
0:04:24 > 0:04:26I think it has got a wow factor. I like the simplicity of it
0:04:26 > 0:04:31but still with a little bit of twist and a bit of quirkiness, so hopefully that's going to come out.
0:04:33 > 0:04:38So what are we doing today, then? Jasmine smoked salmon, asparagus, hollandaise.
0:04:38 > 0:04:41Are you serving the salmon hot or cold? It's a warm smoked salmon. OK.
0:04:41 > 0:04:45We've a lot of processes with this salmon. First it's cured,
0:04:45 > 0:04:50then I'm going to smoke it with the jasmine. I do love the smell of this.
0:04:50 > 0:04:54It's very floral. Very, yeah. So you've got to get that just right. Obviously not too much.
0:04:54 > 0:04:58And then after that just pan fry it before I serve it up.
0:04:58 > 0:05:00What was the inspiration behind the dish? People's Banquet.
0:05:00 > 0:05:06Trying to think of the people that, you know, that I would take to the banquet if I'm lucky enough.
0:05:06 > 0:05:12What do they like to eat? Classical, and that's what I feel so I'm going classical,
0:05:12 > 0:05:16bit of a spin on it, maybe something they haven't seen before, but something they can relate to.
0:05:16 > 0:05:19Sue thinks her tea smoked salmon offers timeless luxury with a twist.
0:05:19 > 0:05:24But with a dish this minimal, has she left herself nowhere to hide?
0:05:24 > 0:05:26Sounds very simple
0:05:26 > 0:05:29with the asparagus and the hollandaise. A few concerns.
0:05:29 > 0:05:32Oversmoking the fish, the jasmine over-flavouring the fish,
0:05:32 > 0:05:35and the actual fish being overcooked. Those are my main concerns.
0:05:41 > 0:05:46In the kitchen, the chefs know that under veteran Glynn's watchful gaze
0:05:46 > 0:05:50it's vital to start off on the right foot with faultless prep.
0:05:50 > 0:05:54I've taken my region to the banquet with a fish course
0:05:54 > 0:05:59so I want to see those guys showing as much passion and energy as I had when I won that course.
0:05:59 > 0:06:01So that's what I'm looking for today.
0:06:01 > 0:06:07As Aktar gets to work on his soft shell crab, he wants to find out what he's up against.
0:06:07 > 0:06:10Have you guys been involved in many competitions in the past?
0:06:10 > 0:06:12Last year was the first ever competition I'd ever done.
0:06:12 > 0:06:17I always vowed to myself when I became a chef that I'd never do any competitions because I never wanted
0:06:17 > 0:06:19to put myself in that situation.
0:06:19 > 0:06:22I say that, but second time round I'm still here. You are.
0:06:22 > 0:06:24I have done quite a few competitions.
0:06:24 > 0:06:27I've won every one that I've done so far. Woooh.
0:06:27 > 0:06:31Thought I'd get that in there... Slipped that in. ..while I can.
0:06:31 > 0:06:35Richard holds a Michelin star, Sue has trained under Michelin-star chefs,
0:06:35 > 0:06:39but Aktar is largely self-taught, much to the interest of his rivals.
0:06:39 > 0:06:44I can't really do recipes because our style of food is so much about intuition.
0:06:44 > 0:06:48If I ever asked my mother how much chilli would you put in that she'll just say, "This much."
0:06:48 > 0:06:53Can you imagine if we said, "That much," to our chefs? I know. Can you imagine what we'd get? Yeah.
0:06:53 > 0:06:58Aktar knows front runner Richard is the one he needs to unnerve today.
0:06:58 > 0:07:02What are you doing? I'm just doing dried vegetables,
0:07:02 > 0:07:06some cauliflower, red pepper, asparagus, some French beans. There's still a little bit
0:07:06 > 0:07:09of moisture in them but once you start dipping it the moisture comes back.
0:07:09 > 0:07:11Does that intensify the flavour?
0:07:11 > 0:07:15It's just something a bit unusual, a bit different, and a little bit quirky.
0:07:15 > 0:07:19Although Richard is putting on a brave face in front of his rivals
0:07:19 > 0:07:22he's still feeling nervous about his lobster fondue.
0:07:22 > 0:07:25This one I need to cook it to the best of my ability,
0:07:25 > 0:07:28whack it out and see how it goes. That's where I'm at with this.
0:07:28 > 0:07:31Glynn knows Richard is playing a high risk game.
0:07:31 > 0:07:34What are you up to, Richard?
0:07:34 > 0:07:37Um, just cracking my lobsters, just getting the shells off.
0:07:37 > 0:07:40I'm going to pop them in the bag with a bit of clarified butter,
0:07:40 > 0:07:45a little bit of salt and pepper. It's just really simple, it's like nice.
0:07:45 > 0:07:50For me, the danger that Richard's got with his dish is that if he overcooks the lobster, for one,
0:07:50 > 0:07:55but if he over-reduces the sauce and it and becomes like gloopy and quite bitter
0:07:55 > 0:07:58I'm concerned it will blow the flavour of the lobster away.
0:07:58 > 0:08:04Like Richard, Sue is using luxury ingredients and her salmon and asparagus
0:08:04 > 0:08:09and hollandaise will need precision cooking or risk ruining the dish.
0:08:09 > 0:08:14She's adding a contemporary twist by cold smoking the salmon with jasmine tea,
0:08:14 > 0:08:17a tricky technique which could be her downfall.
0:08:17 > 0:08:22If I'm lucky enough to win, you know, all the competitions I've done in the past
0:08:22 > 0:08:27so for me losing is not an option, I'm going in, you know, all guns blazing.
0:08:27 > 0:08:33I desperately want to win this. I need to make sure that the tea flavour is absolutely perfect.
0:08:33 > 0:08:35Glynn has his own worries.
0:08:35 > 0:08:41After underwhelming with her starter, Sue needs to deliver an impeccable fish dish.
0:08:41 > 0:08:45Jasmine pearls in the bottom, I'll just lift that off quickly, ice is in the bottom.
0:08:45 > 0:08:52OK. That happens three times to make sure. It smells strong but it's going to take a long time for it.
0:08:52 > 0:08:55Obviously it's not a lot of smoke coming off that so it still keeps cold.
0:08:55 > 0:08:58It has to be cold smoked because you don't want it to start cooking.
0:08:58 > 0:09:01Because it's already cured, then I'm smoking it, then I'm pan frying it.
0:09:01 > 0:09:08Sue says she needs to smoke it three times so, and then she's going to roast it, so I'm slightly concerned
0:09:08 > 0:09:13there's too many processes going on with the fish because at the end of the day I want to taste it's salmon.
0:09:13 > 0:09:17Aktar is grappling with the 16 ingredients needed for his coconut gravy
0:09:17 > 0:09:20and although complexity was his downfall in the last course
0:09:20 > 0:09:23he's quick to dismiss Sue's simple approach.
0:09:23 > 0:09:28Come on, smoked salmon, hollandaise and some asparagus. Who can go wrong with that?
0:09:31 > 0:09:35Aware of Aktar breathing down his neck and anxious to maintain his lead,
0:09:35 > 0:09:42Richard finds time to pile on the pressure, by reminding him of his failing in the starter - timing.
0:09:42 > 0:09:48So what are you doing there, chef? I'm just making a banana leaf parcel to steam my bass in.
0:09:48 > 0:09:50So you wrap it all up. Wrap it all up.
0:09:50 > 0:09:54Whack it in the oven. Yeah. 15 minutes in the oven, take it out...
0:09:54 > 0:09:57An exact science? 15 minutes it's done or...? 15 minutes or so.
0:09:57 > 0:09:59It's all alien to me, chef. Don't be late though.
0:09:59 > 0:10:04No, no, no, I'm, I say that but, no, I don't intend to be.
0:10:04 > 0:10:08Aktar's freaked me out a bit because there's so much going on,
0:10:08 > 0:10:12there's so many flavours, and I'm not even going to pretend I know what's going on.
0:10:12 > 0:10:18Next, Aktar starts on another element of his dish, his fermented rice batter pancakes.
0:10:18 > 0:10:24These need to be crisp on the edges but soft in the middle, so the mixture must be exactly right.
0:10:24 > 0:10:29Aktar's perfectionist streak means that nothing will go to the pass unless he's 100% happy with it.
0:10:29 > 0:10:31He can't afford another average score,
0:10:31 > 0:10:36but Sue is convinced he's out of his depth in cooking for a banquet.
0:10:36 > 0:10:38How are they going now, Aktar?
0:10:38 > 0:10:43Getting better. We are heading in the right direction which is the most important thing.
0:10:43 > 0:10:47After I get the batter right the next thing is to get the right amount on the ladle right,
0:10:47 > 0:10:50just to cover the pan. Is that what you're doing? Trying to get the batter right.
0:10:50 > 0:10:53It's not an exact science.
0:10:54 > 0:10:59My dish is simple but I can pull it off. If you can't pull something off,
0:10:59 > 0:11:02at the end of the day you've got 100 people waiting for you. Time matters.
0:11:02 > 0:11:06As well as being fiercely competitive and wanting his dish to win,
0:11:06 > 0:11:10Aktar has another reason for getting through to the banquet.
0:11:12 > 0:11:17Like all the chefs, he's been exploring his neighbourhood looking for ideas for his menu
0:11:17 > 0:11:21and meeting people who already use food to bring communities together.
0:11:21 > 0:11:26He went to Birmingham to meet Umama Ahmed, a volunteer for Shoulder To Shoulder,
0:11:26 > 0:11:29a charity which runs food flash mobs for homeless people.
0:11:29 > 0:11:33Motivated by the hunger that Muslims experience during Ramadan
0:11:33 > 0:11:36which is broken by the evening meal, the iftar,
0:11:36 > 0:11:40the idea is to share food with those who are hungry all the time.
0:11:40 > 0:11:45I grew up in an Islamic home and, you know, Ramadan, food really brought the family together,
0:11:45 > 0:11:49and she's actually using this concept and taking it out to the wider community,
0:11:49 > 0:11:55and I want to see how I can use this as my inspiration for The People's Banquet.
0:11:56 > 0:12:00Flash mob iftars have been taking place across the nation
0:12:00 > 0:12:03in town squares, green spaces and church halls.
0:12:03 > 0:12:06Hi, Aktar. Hey, how are you? Hey, nice to meet you.
0:12:06 > 0:12:12Aktar is keen to help and wants to try out some spicy fish parcels on the flash mob that Umama
0:12:12 > 0:12:18is organising for tonight. The kind of definition of a flash mob is when you get a text message before it
0:12:18 > 0:12:19and everyone turns up,
0:12:19 > 0:12:24so we are kind of stretching the meaning a little bit because it's a bit more organised.
0:12:24 > 0:12:27The idea is that people get together from different parts of the community
0:12:27 > 0:12:31and coming together, eating food together and then just dispersing.
0:12:31 > 0:12:37While the fish is in the oven, Umama spreads the word that the flash mob will be happening tonight.
0:12:37 > 0:12:40How do you let people know? Through word of mouth. People tell friends
0:12:40 > 0:12:44who go on to tell their friends and we use things like text, email and social networking.
0:12:44 > 0:12:48With the food ready, it's time to get to the church hall in central Birmingham.
0:12:48 > 0:12:50Hi.
0:12:50 > 0:12:54Word has quickly got round and the atmosphere is buzzing.
0:12:54 > 0:12:58What will they make of Aktar's dish?
0:12:58 > 0:13:02Just had some of that. It's really nice. I love fish.
0:13:02 > 0:13:04That's beautiful. Thank you very much.
0:13:04 > 0:13:07Thank you very much for everything that you've done for us.
0:13:07 > 0:13:09You are a good chef as well.
0:13:09 > 0:13:13A thumbs up for the fish, and the experience has really hit home for Aktar.
0:13:13 > 0:13:17To see people from, you know, various backgrounds here today
0:13:17 > 0:13:20enjoying themselves purely because of the food that's here,
0:13:20 > 0:13:26just absolutely amazing and it is an eye opener really because we don't pay attention to those
0:13:26 > 0:13:29who are less fortunate than us, and it's something that'll stay with me.
0:13:29 > 0:13:34Overwhelmed by seeing Umama's life-changing work in action,
0:13:34 > 0:13:37Aktar has a heartfelt request to make before he says goodbye.
0:13:37 > 0:13:41I really hope that I get my menu on to the final banquet because
0:13:41 > 0:13:44I would love to invite you as my guest of honour.
0:13:44 > 0:13:47Thank you. That's sweet. My gosh, thanks a lot. No, you deserve it.
0:13:47 > 0:13:50I've got to make sure I get there. Yeah, we'll keep our fingers crossed. Best of luck.
0:13:52 > 0:13:54Back in the kitchen,
0:13:54 > 0:13:59self-taught Aktar, whose methods are already perplexing the others, is cooking his sea bass blind,
0:13:59 > 0:14:04but Glynn is acutely aware of the risk. He needs to be confident
0:14:04 > 0:14:07that Aktar can deliver his dish perfectly cooked and on time,
0:14:07 > 0:14:11not just now but for the 100 guests invited to the people's banquet.
0:14:11 > 0:14:16I mean he's got some serious confidence in producing a dish like that and if the fish is undercooked
0:14:16 > 0:14:19or overcooked, the day is over. We're dwelling somewhere down in
0:14:19 > 0:14:22the threes and fours so he's got a lot riding on this dish.
0:14:26 > 0:14:32All three chefs are working hard to create the perfect menu to go through to The People's Banquet.
0:14:32 > 0:14:37The challenge this year is to create the perfect food to share, a real feast for the eyes.
0:14:39 > 0:14:41Will it be Richard's retro fondue of Norfolk lobster,
0:14:41 > 0:14:45Aktar's spicy sea bass with coconut gravy
0:14:45 > 0:14:47and soft shell crab with raw mango chutney,
0:14:47 > 0:14:50or Sue's simple cold Jasmine smoked salmon
0:14:50 > 0:14:52with asparagus and hollandaise sauce?
0:14:52 > 0:14:56One of these chefs won't be cooking for the judges on Friday
0:14:56 > 0:15:00but Glynn is the man they need to impress today.
0:15:00 > 0:15:03It's up to them to put the foot on the gas and produce some serious food
0:15:03 > 0:15:07that's worthy of representing the central region at the banquet.
0:15:13 > 0:15:16Back in the kitchen, the chefs race against the clock to finish.
0:15:16 > 0:15:20Aktar is still having problems perfecting his pancakes.
0:15:20 > 0:15:24His reputation is on the line and he knows he can't be late again.
0:15:24 > 0:15:28I don't mean to be funny, but you've been making them all day. We're getting there. Can I try that?
0:15:28 > 0:15:31Not that one. I'll make another one.
0:15:31 > 0:15:33Try it, try it when I get it right.
0:15:33 > 0:15:39He still didn't seem in a rush to get there, which irritates me a bit because why should I work so hard
0:15:39 > 0:15:42to get there when he's got that kind of cocky-go-lucky attitude?
0:15:42 > 0:15:47Glynn is also intrigued by this element of Aktar's dish.
0:15:47 > 0:15:49You keep it on a moderate heat so it just
0:15:49 > 0:15:52sticks all the way. I could do with a more batter on that.
0:15:52 > 0:15:56When you're making any batter or pancake, it's good to do some testers
0:15:56 > 0:16:00because then you can adjust it with a bit more water, maybe it's a touch too thick or...
0:16:00 > 0:16:03That's right, chef, and that's what I'm trying to do.
0:16:03 > 0:16:06Will it be like a cracker once it's cooked?
0:16:06 > 0:16:10No, no, it's still quite soft and can be used like a bowl.
0:16:10 > 0:16:13So that's the plate almost? Yeah, it's a plate in a plate.
0:16:13 > 0:16:16Although impressed with the risks Aktar is taking
0:16:16 > 0:16:21to secure his place in the finals, Glynn has one big concern.
0:16:21 > 0:16:24It's important the dishes that the chefs are doing are achievable for the banquet.
0:16:24 > 0:16:29Aktar is struggling with time now, so what's it going to be like with 100 portions?
0:16:29 > 0:16:35On the other side of the kitchen, Richard livens up the sauce for his lobster fondue with some alcohol.
0:16:35 > 0:16:37Having seen Aktar struggling,
0:16:37 > 0:16:43he's now feeling more confident about his dish but he knows he's not infallible.
0:16:43 > 0:16:46That will just be freshened up with a little bit more brandy and a little bit more...
0:16:46 > 0:16:52Brandy? A little bit more brandy and a little bit more lemon juice, just to give it that little bit of oomph.
0:16:52 > 0:16:54Yeah. It's luxurious, it's sexy.
0:16:54 > 0:16:59All my dishes through the whole menu, I think, are quite retro, really rich flavours,
0:16:59 > 0:17:04really exciting, but it's just classical and it's fun. Yeah. I'm going old school.
0:17:06 > 0:17:09I believe in it and it tastes fantastic but have I got the wow factor
0:17:09 > 0:17:12compared to these guys? We'll have to see.
0:17:14 > 0:17:17Sue will be the first to the pass today.
0:17:17 > 0:17:21To make her hollandaise sauce, she slowly whisks warm butter into egg yolks and vinegar.
0:17:21 > 0:17:25If this isn't done correctly, the mixture will split.
0:17:25 > 0:17:31She then cooks the asparagus and finally places her salmon into a tea chest.
0:17:33 > 0:17:35Shall I open? Please.
0:17:35 > 0:17:38Oh, that's cooked.
0:17:38 > 0:17:41OK, shall we, ah...?
0:17:41 > 0:17:44This is all about the finger food, really.
0:17:44 > 0:17:48So you would use your fingers for this one? Yeah. OK. We're serving this for the guys. Sure.
0:17:48 > 0:17:51You need a bit of hollandaise, I think, don't we? Lovely.
0:17:51 > 0:17:53Well, we'll take this one, Sue.
0:17:53 > 0:17:55Yeah. After me.
0:17:55 > 0:17:58Will Glynn think she's delivered this classical dish with a twist
0:17:58 > 0:18:01or will he once again find it lacking in substance?
0:18:01 > 0:18:03While Sue and Glynn taste her dish in private,
0:18:03 > 0:18:10Richard and Aktar will be able to discover whether Sue's dish is a serious contender in this course.
0:18:10 > 0:18:14The plate it's on now... Yeah. ..how would we have eaten the salmon? On the board?
0:18:14 > 0:18:17I like the thought of people taking the salmon
0:18:17 > 0:18:20but just literally grabbing the asparagus and eating it.
0:18:20 > 0:18:23What do you think of that hollandaise? It is split, isn't it? Yeah.
0:18:23 > 0:18:28And it's not as though she was rushing at the end, she knew what she was doing.
0:18:29 > 0:18:32Do you think it's smoked enough?
0:18:32 > 0:18:34I think it's smoked enough, I like the perfume off it.
0:18:34 > 0:18:37When it comes to the flavour, it's quite mellow.
0:18:37 > 0:18:40I think it could be a little bit more smoked for me.
0:18:40 > 0:18:42The asparagus, was that cooked enough for you?
0:18:42 > 0:18:44For me, that's perfect.
0:18:44 > 0:18:48It's very squishy, isn't it? You want that crunch to it.
0:18:48 > 0:18:50Do you think the dish is too simple?
0:18:50 > 0:18:53Salmon, asparagus, hollandaise. Does it need any more?
0:18:53 > 0:18:57OK. It needs something else, because after you've had that, that's it, it's over.
0:18:57 > 0:19:01You've tasted three things, what else are you going to talk about?
0:19:01 > 0:19:04His face isn't smiling... It's not. ..with excitement.
0:19:04 > 0:19:07And you think this dish would be suitable for a banquet?
0:19:07 > 0:19:12I do love the presentation of it and I think that when that's put down in front of you,
0:19:12 > 0:19:15yeah, I think it's ready for the banquet.
0:19:15 > 0:19:17Really happy, it's the way I wanted it to look,
0:19:17 > 0:19:20it's the way I wanted it to taste, I'm hoping for a good result.
0:19:20 > 0:19:24Next to plate up is Aktar and as he cooks his pancake yet again,
0:19:24 > 0:19:27Richard is going for his Achilles heal.
0:19:27 > 0:19:29What are your chances of being on time?
0:19:29 > 0:19:32Well, I'm hoping to be on time, I think we've got this one nailed.
0:19:32 > 0:19:36I know what to expect. Don't worry, you will be going home tonight.
0:19:36 > 0:19:42But just like yesterday, he's late, causing some consternation in his rivals.
0:19:42 > 0:19:48So then, Aktar, how are we looking? We're looking good, just in the final bits of plating up,
0:19:48 > 0:19:52so, couple of minutes. When you say final, we're nine minutes past already. Just pointing that out.
0:19:52 > 0:19:54An issue with time. Time, yeah.
0:19:54 > 0:19:57Do you want my watch? You've got that posh watch on,
0:19:57 > 0:20:01anybody would have thought you'd be able to tell the time.
0:20:01 > 0:20:06We're only teasing, Aktar. We're just jealous, I think. Or are we teasing?
0:20:06 > 0:20:12Finally, Aktar makes it to the pass, but he's 15 minutes late, which is unlikely to impress Glynn.
0:20:14 > 0:20:19Happy? Yeah, I am, yeah. Just had a bit of trouble getting the batter right
0:20:19 > 0:20:23but they are sort of crispy on the ends and inside they are soft, so there you go.
0:20:23 > 0:20:28So you've got this lovely fish which has been roasted off with the coconut and tamarind.
0:20:28 > 0:20:33So what you normally do is finish the crab off and then move on to the fish.
0:20:33 > 0:20:35Oh, so you eat the crab first? Yeah, right.
0:20:35 > 0:20:37So it's just finger food.
0:20:37 > 0:20:40OK. And you've just got a little bit of the sauce. Let's try this.
0:20:40 > 0:20:44You guys have a dig into that. OK? Enjoy, guys. Thank you.
0:20:44 > 0:20:47Will Aktar's fish prove worth the wait
0:20:47 > 0:20:50and can he convince Glynn he can get it served on time at the banquet?
0:20:50 > 0:20:53So, again, slight issue with the timing or...?
0:20:53 > 0:20:58I wouldn't say an issue with timing. I'm used to at the restaurant doing everything last minute,
0:20:58 > 0:21:01so what I need to do is change that mode in me and start working...
0:21:01 > 0:21:03Moving faster. Yeah.
0:21:05 > 0:21:08What do you think? It wasn't what I was expecting, I have to say.
0:21:08 > 0:21:11I think I was waiting for a powerful flavour there.
0:21:11 > 0:21:14I'm not sure if I like it. The jury's out at the moment.
0:21:14 > 0:21:17Are you happy with the spice of the fish?
0:21:17 > 0:21:21I didn't want to over spice it and lose the flavour of this
0:21:21 > 0:21:25wonderful fish, so very, very lightly spiced on the inside.
0:21:25 > 0:21:28We went from the starter that was so strong in flavour,
0:21:28 > 0:21:31now we're on the bass, which is almost too light for me.
0:21:31 > 0:21:35So this pancake, or what's its proper name?
0:21:35 > 0:21:39It's called an appam. And is it fermented rice? It's rice batter, yeah.
0:21:39 > 0:21:44For how much work went into those pancakes... Yeah. And late. ..I was expecting something different.
0:21:44 > 0:21:46For me, just this - it's just enough.
0:21:46 > 0:21:48Is it spectacular enough for the banquet?
0:21:48 > 0:21:51The dish is perfect for The People's Banquet because
0:21:51 > 0:21:55someone opens the parcel and out pops this beautiful cooked fish.
0:21:55 > 0:22:01Despite being late to the pass again, Aktar is confident he's got the fish course in the bag.
0:22:01 > 0:22:04Well, I put a hell of a lot of hard work into that dish. I mean,
0:22:04 > 0:22:08sorting out the batter, getting all the flavours right, cooking that fish
0:22:08 > 0:22:15perfectly blind without any timings, that deserves reward and I think Glynn needs to give me a ten on this.
0:22:17 > 0:22:21Next, Richard puts the final touches to his lobster fondue.
0:22:21 > 0:22:26He slices the lobster tail and claws and prepares his fennel and frisee salad
0:22:26 > 0:22:31and, bang on time, finishes by pouring the lobster sauce into a retro fondue pot.
0:22:36 > 0:22:42So, how would we eat this dish? We have one of these between two people so the idea would be, you know,
0:22:42 > 0:22:47this would be in the middle, they can dive in and have plates to start putting the lobster on,
0:22:47 > 0:22:51start taking some salad, because the idea is that you will be giggling going,
0:22:51 > 0:22:53"Oh, is that...? Oh, my word, it tastes amazing!"
0:22:53 > 0:22:58I really must go to Norfolk, one day. That's what it's like, pretty much.
0:22:58 > 0:23:03Right then, me and you... we need to get tasting this.
0:23:03 > 0:23:05Right, let's go. Follow me.
0:23:05 > 0:23:14Time to discover if Richard's '70s-inspired lobster fondue is a crowd pleaser worthy of a feast.
0:23:14 > 0:23:20Although this dish has given him sleepless nights, Richard thinks he may just have pulled it off.
0:23:20 > 0:23:22So I'm going to roll this in...
0:23:25 > 0:23:28Is the sauce too strong for the fish? No.
0:23:28 > 0:23:33And it just compliments the lobster, and just a little touch of class.
0:23:33 > 0:23:36That sauce is good. The brandy is coming through. It works really well.
0:23:36 > 0:23:39It's rich, it's nice, good flavour.
0:23:41 > 0:23:44Happy with the cooking you've done? Perfect.
0:23:44 > 0:23:48Doing it in the water bath, he's got the control and I think it's worked for him.
0:23:48 > 0:23:51Do you think the dry veg gives enough flavour to the lobster?
0:23:51 > 0:23:54I think it's nice, it's just subtle enough. They're not completely dried
0:23:54 > 0:23:57so they are hard. There's a bit of moisture there.
0:23:57 > 0:24:02Don't you think the dehydrated vegetables are pretty hard and quite hard to chew?
0:24:02 > 0:24:05Yeah. Not sure if I really think you need it.
0:24:05 > 0:24:06Is it spectacular enough for a banquet?
0:24:06 > 0:24:10I don't need a four foot long board to show off my food.
0:24:10 > 0:24:13If the flavours are spectacular enough and are sexy enough and good enough
0:24:13 > 0:24:16and it's yum yum enough, to me, that's enough.
0:24:16 > 0:24:20I do think this sauce, the flavours are there, and they interact.
0:24:20 > 0:24:24He's definitely got that as well, so I think he's ticking the boxes.
0:24:24 > 0:24:28We could be under some pressure. He might be heading for another eight.
0:24:28 > 0:24:31I am more happy about just getting my fish course how I wanted it
0:24:31 > 0:24:34than probably winning the starter at the minute.
0:24:34 > 0:24:36That's how giddy I feel about it. I feel good.
0:24:38 > 0:24:41With the tastings over and all three chefs desperate
0:24:41 > 0:24:45to add to their scores, they must now wait for Glynn's verdict.
0:24:45 > 0:24:49You have no idea of the pressure, the feeling,
0:24:49 > 0:24:53the knot in your stomach you have when you're waiting for the scores.
0:24:53 > 0:24:57It's really hard to call, because...
0:24:57 > 0:25:00I still don't know which angle Glynn is going at.
0:25:00 > 0:25:03It terrifies you. You can't help, you're being judged.
0:25:03 > 0:25:09Sue and Aktar are trailing Richard and are desperate for high marks, otherwise it will be
0:25:09 > 0:25:13even harder to catch up, and although Richard is on top,
0:25:13 > 0:25:16he could easily be toppled. This isn't his best dish.
0:25:16 > 0:25:22Fish course, second one down. Sue, your jasmine smoked salmon -
0:25:22 > 0:25:25everything was cooked quite well.
0:25:25 > 0:25:30Slight problem with the hollandaise, it looked like it was just starting to split.
0:25:30 > 0:25:32The presentation was quite impressive
0:25:32 > 0:25:37but I just thought, once it was put on a plate, it needed something else. It looked a bit sort of lost.
0:25:37 > 0:25:40I think it needed a touch more acidity as well.
0:25:41 > 0:25:45Aktar...your fish and crab -
0:25:45 > 0:25:50I thought, when you opened it up with the banana leaf, it had a real sort of wow factor.
0:25:50 > 0:25:54This time round, I thought the spices were more controlled, which was good.
0:25:54 > 0:25:57The mango salsa went really well with that crab.
0:25:57 > 0:26:00I was really sort of miffed on the pancake.
0:26:00 > 0:26:06I thought it was a lot of messing around for what, in the end, turned out to be a soggy pancake.
0:26:08 > 0:26:12Richard...your lobster fondue -
0:26:12 > 0:26:14I thought the lobster was cooked well.
0:26:14 > 0:26:20The fondue, I was concerned. I thought, "This could blow my head off", but it was subtle and creamy.
0:26:20 > 0:26:24And again, the dehydrated veg, I was thinking, "Oh, you know,
0:26:24 > 0:26:27"veg that's been dried out..." I thought that was a bit sort of, "Oop!"
0:26:27 > 0:26:31I thought it really worked. There was a bit of texture, it was chewy.
0:26:31 > 0:26:35But I thought the king of the sea needed a bit more of a royal welcome, really.
0:26:35 > 0:26:41It was all like dinky bits. I thought it needed a bit more of a fanfare.
0:26:41 > 0:26:43And now for the scores.
0:26:43 > 0:26:46Sue, I'm going to give you...
0:26:49 > 0:26:52..six out of ten.
0:26:52 > 0:26:55Aktar, I'm going to give you...
0:26:58 > 0:27:01..eight out of ten.
0:27:01 > 0:27:04Richard, I'm going to give you...
0:27:07 > 0:27:09..seven out of ten.
0:27:09 > 0:27:14But Glynn has a bombshell for Aktar. He's putting him on first and final notice.
0:27:14 > 0:27:17I don't think it's fair that people are hitting times and you are not.
0:27:20 > 0:27:26This is the final warning. OK? Are you fair with that? Yeah, sure.
0:27:26 > 0:27:30Cheers, guys. If Aktar is late again, it could seriously affect
0:27:30 > 0:27:34his chances of getting through to the judges on Friday.
0:27:35 > 0:27:38After the fish course, Richard's score of seven
0:27:38 > 0:27:40keeps him in pole position with 15.
0:27:40 > 0:27:43Aktar is now second with 13 points,
0:27:43 > 0:27:46and a devastated Sue is in third place with 11 points.
0:27:46 > 0:27:50I will wake up tomorrow morning all guns blazing. I'm not going to be...
0:27:50 > 0:27:54OK, I'm a bit deflated today, but tomorrow, a whole different Sue.
0:27:54 > 0:27:58I've achieved the highest score, but ultimately we're only half way through.
0:27:58 > 0:28:04There's two other courses to go through and anything can change, so I'm not going to start relaxing.
0:28:04 > 0:28:07I'm in a better state this year than what I was last year,
0:28:07 > 0:28:10but it's still the hardest thing I've ever done in my life.
0:28:10 > 0:28:15Tomorrow, it's about to get even harder with the main event - the main course.
0:28:15 > 0:28:18I don't want to send wishy-washy half-hearted dishes
0:28:18 > 0:28:21to the judges. I want the central region to be represented with perfection.
0:28:21 > 0:28:26Will Aktar take note of Glynn's stern words and turn his time keeping around?
0:28:26 > 0:28:29If you're late, you're messing me up, yeah? Yeah.
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