0:00:02 > 0:00:05It's day three on Great British Menu.
0:00:05 > 0:00:08The struggle for the Central region has been a roller-coaster ride.
0:00:08 > 0:00:11Richard Bainbridge, Aktar Islam and Sue Ellis
0:00:11 > 0:00:15have all set their sights on cooking for the People's Banquet.
0:00:16 > 0:00:20The hard fought fish course left returning chef Richard
0:00:20 > 0:00:21clinging on to his lead.
0:00:21 > 0:00:23I'm ready to pull out all the stops.
0:00:23 > 0:00:25Yes, I'm at the top of the leaderboard
0:00:25 > 0:00:26but I've got a lot to prove.
0:00:26 > 0:00:28Risk-taker Aktar is now hot on his heels
0:00:28 > 0:00:31having battled back from his poor start.
0:00:31 > 0:00:33The eight for my fish course has given me
0:00:33 > 0:00:35a great boost of confidence.
0:00:35 > 0:00:36It has put me in second place.
0:00:36 > 0:00:40I'd like to be in first but I'm not being too fussy. I'm happy with second place.
0:00:40 > 0:00:42All three are desperate to shine
0:00:42 > 0:00:45under the scrutiny of former champion Glyn Purnell.
0:00:45 > 0:00:49His scores will determine which two get to cook for the judges on Friday.
0:00:49 > 0:00:52All to play for. Plenty of points to be won.
0:00:52 > 0:00:55This is when the chefs should start putting pressure on themselves.
0:00:55 > 0:00:57Today it's the main course
0:00:57 > 0:01:00and the chefs will all be pushing the boat out.
0:01:00 > 0:01:04Sue, trailing in third place, knows this could be make or break.
0:01:04 > 0:01:06I hit the ground running today.
0:01:06 > 0:01:09New day. Two more courses. Fresh start.
0:01:21 > 0:01:25This year's competition is all about producing the perfect food to share.
0:01:25 > 0:01:27Platters that are a feast for the eyes.
0:01:27 > 0:01:31Like the three contenders, Great British Menu veteran Glyn Purnell
0:01:31 > 0:01:35knows this course is the big one and he's expecting fireworks.
0:01:35 > 0:01:39I want to see some sweat, some tears. I want to see attitude.
0:01:39 > 0:01:42I want to see some solid, solid main courses.
0:01:42 > 0:01:46But trouble that's been simmering all week boiled over yesterday
0:01:46 > 0:01:51when Aktar failed again to get his dish to the pass on time.
0:01:51 > 0:01:54I don't think it's fair that people are hitting times and you're not.
0:01:54 > 0:01:56This is the final warning.
0:01:57 > 0:02:00- OK? Are you fair with that? - Yes, chef.- OK.
0:02:00 > 0:02:05And it's not just Glyn whose frustration is starting to show.
0:02:05 > 0:02:10Aktar has been late twice. Glyn told him off. Too right.
0:02:10 > 0:02:14Other people have pushed their luck and have got higher scores in some things than me.
0:02:14 > 0:02:16I'd be lying if I said it didn't grate a bit.
0:02:16 > 0:02:21Glyn is more concerned about the practicalities of cooking for the banquet.
0:02:21 > 0:02:24The dishes chefs are producing need to be achievable for the banquet.
0:02:24 > 0:02:28Aktar is struggling with time now so what will he be like with 100 people?
0:02:33 > 0:02:37The first chef to arrive is Michelin-starred Richard Bainbridge
0:02:37 > 0:02:41from Norfolk who is known for his quirky take on British classics.
0:02:41 > 0:02:43He knows he must score highly again today
0:02:43 > 0:02:45or risk having his lead snatched away.
0:02:45 > 0:02:48But he also has a more personal reason for wanting to do well.
0:02:48 > 0:02:52The main course means a lot to me because it's inspired by my mum.
0:02:52 > 0:02:55It reminds me of the way I was brought up
0:02:55 > 0:02:58and to get that on the banquet would make me so proud
0:02:58 > 0:03:00and it would be a little thank you and nod to my mum.
0:03:01 > 0:03:06- So what have we got?- Today, I'm going to do my beef Wellington
0:03:06 > 0:03:08with my mum's cottage pie.
0:03:08 > 0:03:11It's beef and brioche. It will have the beef fillet in the middle.
0:03:11 > 0:03:13This is beautiful local beef.
0:03:13 > 0:03:16Then that is going to have a little bit of chicken mousse
0:03:16 > 0:03:18with some of the shiitake mushroom around the outside.
0:03:18 > 0:03:20Then the brioche around that.
0:03:20 > 0:03:24- And what have we got here? Ox cheeks?- Yes.
0:03:24 > 0:03:26With my cottage pie I'm going to do ox cheek.
0:03:26 > 0:03:30I'll give a classier touch to a cottage pie.
0:03:30 > 0:03:32Is it a show-stopper? Will it wow people at the banquet?
0:03:32 > 0:03:35I seem to be going down the humble kind of quirky route,
0:03:35 > 0:03:37but I think this main course
0:03:37 > 0:03:40is something that I would love to sit down and eat with my friends,
0:03:40 > 0:03:43my family and just really enjoy it. It is good yum-yum food.
0:03:43 > 0:03:46So, a dish that means a lot to Richard,
0:03:46 > 0:03:49but has his emotional attachment blinded him to its pitfalls?
0:03:49 > 0:03:50Concerned about that fillet.
0:03:50 > 0:03:53It's a beautiful fillet, fantastic flavour
0:03:53 > 0:03:56and if he overcooks that, he might as well throw it in the bin.
0:03:56 > 0:03:59The second competitor is innovative Aktar Islam from Birmingham.
0:03:59 > 0:04:03Although he scored the highest mark in yesterday's fish course,
0:04:03 > 0:04:07it's crucial he convinces Glyn he can deliver on time today.
0:04:07 > 0:04:11I like to take my time when it comes to food.
0:04:11 > 0:04:14I like to do everything to a certain extent last minute
0:04:14 > 0:04:16because I really believe in fresh food.
0:04:16 > 0:04:22I've got to try and adjust that and work in this kitchen in order to meet the deadlines.
0:04:23 > 0:04:26- Main event today. - Yep, got a lovely shoulder of lamb.
0:04:26 > 0:04:30I'm going to smoke it with charcoal, black cardamom,
0:04:30 > 0:04:32the big fat cardamom, and some cloves.
0:04:32 > 0:04:35It's going to be really slowly braised.
0:04:35 > 0:04:37We've got a selection of vegetables going with it.
0:04:37 > 0:04:40Pumpkin, which we'll serve with some lentils.
0:04:40 > 0:04:45Some cauliflower which we'll saute with Nigella seeds and turmeric.
0:04:45 > 0:04:49Then we will have a lovely smoked aubergine
0:04:49 > 0:04:51and roasted garlic pate as well.
0:04:51 > 0:04:53The dish sounds quite elaborate.
0:04:53 > 0:04:56Is there is any reason why you chose this for the banquet?
0:04:56 > 0:04:58I've always cooked it for friends and family.
0:04:58 > 0:05:01A lovely piece of meat in the middle of the table
0:05:01 > 0:05:03and everyone just picks away at the meat.
0:05:03 > 0:05:06The meat is so soft you can just scoop off little bits.
0:05:06 > 0:05:10For me, it just signifies a very satisfying meal
0:05:10 > 0:05:12where people are getting together.
0:05:12 > 0:05:17Yet another ambitious dish with lots of accompaniment from Aktar.
0:05:17 > 0:05:19Can he get it to the pass on time?
0:05:19 > 0:05:23Aktar seems to give himself quite a lot to do again today.
0:05:23 > 0:05:25Has he bitten off more than he can chew?
0:05:25 > 0:05:29He needs to get that lamb right because if it's not right and he gets distracted with other things,
0:05:29 > 0:05:31he's not going to be happy and I'm not going to be happy.
0:05:31 > 0:05:33Finally, it is Sue Ellis from the Midlands.
0:05:33 > 0:05:36So far, her contemporary food with a twist
0:05:36 > 0:05:38has failed to hit the high notes for veteran Glyn.
0:05:38 > 0:05:40I am at the bottom at the moment.
0:05:40 > 0:05:43I need to pull out all the stops, hit the floor running
0:05:43 > 0:05:45and get the scores to get through.
0:05:45 > 0:05:48What are you doing for us today?
0:05:48 > 0:05:51I've got shepherd's pie, but two different kinds of meat.
0:05:51 > 0:05:54I've got the neck of lamb, the lamb mince,
0:05:54 > 0:05:57because that is what everyone knows and loves.
0:05:57 > 0:06:00So, to use the two different textures in my shepherd's pie.
0:06:00 > 0:06:04I've got the rack of lamb and then all the condiments around it.
0:06:04 > 0:06:05So condiments...?
0:06:05 > 0:06:08I've got spring cabbage, shallots.
0:06:08 > 0:06:10I've got, er, cucumber.
0:06:10 > 0:06:13A little bit unusual, I know. It dates back years and years.
0:06:13 > 0:06:16I did some researching with the lamb. Quite excited about that.
0:06:16 > 0:06:19Is it suitable for a banquet? Has it got that wow factor?
0:06:19 > 0:06:21I think my dish is is there for the People's Banquet.
0:06:21 > 0:06:25It's home-cooked food that's got the wow factor.
0:06:27 > 0:06:30Will Sue's lamb-fiend platter finally prove to Glyn
0:06:30 > 0:06:34she's nailed the brief and has what it takes to stay in the contest?
0:06:34 > 0:06:38Sue, the last two courses, a little bit of style over substance.
0:06:38 > 0:06:40She needs to get back in the race
0:06:40 > 0:06:43and get a really good, solid, tasty main course on the pass.
0:06:47 > 0:06:52All three chefs know this course could seal their fate in the competition.
0:06:52 > 0:06:54Glyn will be sending one of them home tomorrow.
0:06:54 > 0:06:57They are all determined it won't be them.
0:06:57 > 0:06:59To go home on Thursday is horrible.
0:06:59 > 0:07:01I've been there, I've done it, I've got the T-shirt.
0:07:02 > 0:07:05One chef going home. That makes me feel sick.
0:07:05 > 0:07:09If I was to be sent home on Thursday, I would be devastated.
0:07:12 > 0:07:15With so much at stake plus Glyn's warning about being on time
0:07:15 > 0:07:19still ringing in their ears, the chefs get down to work.
0:07:19 > 0:07:22- Everyone seems very busy this morning.- Are you busy, Rich?
0:07:22 > 0:07:24I think you're busy.
0:07:24 > 0:07:27There seems to be a different Sue today.
0:07:27 > 0:07:31Yeah, it is a different Sue. It's a Sue that means business today.
0:07:31 > 0:07:34Sue starts by braising the lamb for her shepherd's pie,
0:07:34 > 0:07:36adding stock, red wine, herbs and garlic.
0:07:36 > 0:07:38She knows she must pull out all the stops
0:07:38 > 0:07:41and not worry about what her opponents are up to.
0:07:41 > 0:07:43The other guys' dishes - not my problem. They've got a lot to do.
0:07:43 > 0:07:45I've got to concentrate on what I'VE got to do.
0:07:45 > 0:07:47In it to win it. I've got to.
0:07:47 > 0:07:52Richard, desperate to prove himself after leaving the competition early last year,
0:07:52 > 0:07:57is making his cottage pie from braised ox cheeks but still has time to size up his competitors.
0:07:57 > 0:08:01Obviously Sue today has got her head down, she seems like a different person.
0:08:01 > 0:08:05She's driven. She's realised what this competition is about.
0:08:05 > 0:08:07The fight is still on, by the looks of it.
0:08:07 > 0:08:11But Richard knows it's Aktar who is trying to knock him off the top spot
0:08:11 > 0:08:15and is not missing any chances to make a dig at his rival.
0:08:15 > 0:08:19Are you having a little bonfire over there in the corner?
0:08:19 > 0:08:22- What is that about?- I thought I'd get the barbie on. Why not?
0:08:22 > 0:08:27So you've got all the time in the world now? What is it for?
0:08:27 > 0:08:30I'm using that to smoke the lamb.
0:08:30 > 0:08:34It's a makeshift way, but it does definitely do the job.
0:08:34 > 0:08:39Self-taught Aktar isn't using the fine dining techniques which are second nature for Richard.
0:08:39 > 0:08:42- Do you want to come and take a look? - Yeah.
0:08:42 > 0:08:44I've got this charcoal going now.
0:08:44 > 0:08:49- This is black cardamom. - Let me smell your hand.
0:08:49 > 0:08:51- And cloves.- What's going on?
0:08:51 > 0:08:56Once again, Glyn is concerned that Aktar's methods are too time-consuming.
0:08:56 > 0:08:59- How long does that smoke for?- You leave it for about an hour or so.
0:08:59 > 0:09:03I know how tough it is to cook at a banquet. The pressure is immense.
0:09:03 > 0:09:07Aktar has been struggling with time. And can we take that risk?
0:09:07 > 0:09:12Sue, badly in need of points, knows Glyn wants her to raise
0:09:12 > 0:09:16her game today and show she's a real contender for the banquet.
0:09:16 > 0:09:21- What are you doing there? - I've got cucumber and I'm going to compress it now.
0:09:21 > 0:09:23Are you going to serve the cucumbers cold?
0:09:23 > 0:09:26No, warm, like a veg almost.
0:09:26 > 0:09:30But is this the kind of quirky touch he is looking for?
0:09:30 > 0:09:31Sue's vac-packed cucumber.
0:09:31 > 0:09:35This apparently Sue said was from history, they used to have it with lamb.
0:09:35 > 0:09:38But I've got to question it - did it go out of fashion for a reason?
0:09:44 > 0:09:49Aktar knows he is within reach of Richard's lead on the scoreboard
0:09:49 > 0:09:51so he wants to see how he's cooking his beef.
0:09:51 > 0:09:58My experience of beef Wellington is especially when its sitting, all the juices collect.
0:09:58 > 0:10:03You do the puff pastries, so it starts to go slightly soggy, whereas with the brioche,
0:10:03 > 0:10:07it gets a really nice hard crust on the outside, nice and moist, then it sucks up all those juices.
0:10:07 > 0:10:10It's one of my favourite dishes. I had it for Christmas Day.
0:10:10 > 0:10:14I made it on Christmas Day for the lads so I'm really looking forward to this.
0:10:14 > 0:10:17Maybe next year this might be the recipe!
0:10:17 > 0:10:19You ain't having my recipe!
0:10:20 > 0:10:25Behind the banter, all three chefs are locked into the battle to win.
0:10:25 > 0:10:29Glyn, what's it like when you finally make it to the banquet?
0:10:29 > 0:10:32It's so exciting. When you're on the pass and you send your dish
0:10:32 > 0:10:36which has come all the way from the regions to the banquet,
0:10:36 > 0:10:38it's an amazing feeling. It's just a special day.
0:10:38 > 0:10:40Rich, want to be at the banquet?
0:10:40 > 0:10:43I'd love to be at the banquet. To me, this year,
0:10:43 > 0:10:46this year really hit home with me.
0:10:46 > 0:10:49I really want to be there for all the right reasons,
0:10:49 > 0:10:55not to just big myself up, be Mr Look I Am, I'm Here, I want to be there for the people.
0:10:55 > 0:10:57Who would you invite if you get through?
0:10:57 > 0:11:00I'd invite my mum, for definite.
0:11:00 > 0:11:02I don't want start weeping because she did a lot for me
0:11:02 > 0:11:07and I respect her and to give it a little pat on the back and say you did all right with me to be fair.
0:11:07 > 0:11:10Richard's mum brought him up single-handed
0:11:10 > 0:11:13and if he wins a place at the banquet this year
0:11:13 > 0:11:18he hopes to recognise the tough job done by lone parents everywhere.
0:11:18 > 0:11:20He headed to his home town, Hellesden,
0:11:20 > 0:11:25to visit Single Parents in Norfolk, a group which gets together every month.
0:11:25 > 0:11:28It's run by a mother of four, Justine Davenport.
0:11:28 > 0:11:31This is cool.
0:11:31 > 0:11:34The group plans day trips and holidays as well as picnics
0:11:34 > 0:11:37and barbecues where the mums and dads chip in with dishes to share.
0:11:37 > 0:11:40Look at all this food you've brought!
0:11:40 > 0:11:43Can I put this down? Brilliant. Cool!
0:11:43 > 0:11:46So do you do this every week, or month?
0:11:46 > 0:11:49About three times a year we do a bring and share.
0:11:49 > 0:11:54It's good for the kids, too. They're not stuck in four walls, the same house.
0:11:54 > 0:11:58I think that's amazing because I grew up in exactly the same sort of situation with my mum
0:11:58 > 0:12:00and she'd take us to single parent clubs
0:12:00 > 0:12:04and when I started to try and think of ideas and food I wanted to do
0:12:04 > 0:12:09I went straight back to my childhood, the sharing of food, big platters of food,
0:12:09 > 0:12:12my mum's cottage pie and other people's lasagnes.
0:12:12 > 0:12:17That's why I've brought my cottage pie. It's a bit humble compared to all this other amazing food.
0:12:17 > 0:12:23With such personal experience of the value of these groups, Richard is keen to get everyone involved.
0:12:23 > 0:12:27Give it a break. You might need to hit it one more time.
0:12:27 > 0:12:29Whoa! CHILDREN LAUGH
0:12:29 > 0:12:31Joshua, you whisk.
0:12:31 > 0:12:33What they're doing is amazing.
0:12:33 > 0:12:35Everybody has got smiling faces.
0:12:35 > 0:12:37Perfect. That's how you make a Yorkshire pudding.
0:12:37 > 0:12:41It takes me back to my childhood. I'm really happy.
0:12:41 > 0:12:47To make the day complete, Richard's biggest influence, his mum Gill, has joined the party.
0:12:47 > 0:12:50- How are you?- Good, thank you.
0:12:50 > 0:12:54- Have you seen what's been happening out there? - It's a lovely group.
0:12:54 > 0:12:57All the girls together, all supporting each other.
0:12:57 > 0:13:01I'm pleased for them, they're getting the same support I got.
0:13:01 > 0:13:03It means so much.
0:13:03 > 0:13:09Would anyone else like any more cottage pie? Would you like some more? People are asking for more.
0:13:09 > 0:13:12- Thank you.- There you go, Oliver.
0:13:12 > 0:13:15Do you find the group like a massive support?
0:13:15 > 0:13:18It is a good support, yeah. Especially in holidays.
0:13:18 > 0:13:21We have organised trips out and the children know each other,
0:13:21 > 0:13:24- they're all friends, they can go and play. We can have a chat.
0:13:24 > 0:13:27- What do you think of the dish? - Really nice.
0:13:27 > 0:13:30You can tell it was real mash because there was no lumps in it.
0:13:30 > 0:13:35- Good call.- It was the best ever cottage pie I ever tasted.
0:13:35 > 0:13:37Rave reviews all round.
0:13:37 > 0:13:41And touched by the experience, Richard has a surprise for Justine.
0:13:41 > 0:13:47Looking at what my mum went through, I had so much respect for you and I really believe in what you do.
0:13:47 > 0:13:52- I really appreciate that and I know how much hard work you put into it. - I'm going to start crying.
0:13:52 > 0:13:56If I get through to the banquet at the end I want to invite you
0:13:56 > 0:14:01as one of my guests to say thank you and show you that all your hard work is really worth it.
0:14:01 > 0:14:04- That will be lovely, thank you. - Brilliant.- Thank you for today,
0:14:04 > 0:14:07- it's been brilliant.- Thank you so much. Give me a hug.
0:14:07 > 0:14:11Richard's more determined than ever to get a dish on the banquet menu.
0:14:13 > 0:14:17In the kitchen all three chefs are working hard to produce the best main course
0:14:17 > 0:14:19for the people's banquet.
0:14:43 > 0:14:50Now is the time for the chefs to cook their hearts out and show Glyn exactly what they're made of.
0:14:50 > 0:14:55I'm looking for some strong flavours, big flavours and some really solid cooking.
0:14:59 > 0:15:03Aktar is on his final warning for timekeeping, but as he preps
0:15:03 > 0:15:07his three vegetable dishes, has he over-complicated things again today?
0:15:07 > 0:15:08How are we getting on for time?
0:15:08 > 0:15:13I'm on it. I think we're going to be right on the money. We're going to be...
0:15:13 > 0:15:17The thing is, with, obviously, the judges, they're going
0:15:17 > 0:15:21to want to see a dish that is practical for the banquet as well.
0:15:21 > 0:15:24Obviously Richard's got his beef wellington, which is
0:15:24 > 0:15:26coming out of the oven after you take the lamb out, so...
0:15:26 > 0:15:29I know. At the end of the day, when I'm late I have a knock-on effect
0:15:29 > 0:15:32on everyone else, I totally appreciate that.
0:15:32 > 0:15:35- I'll leave you to it. - Aktar may have a lot to achieve,
0:15:35 > 0:15:40but are Sue's methods for making mashed potato any more banquet friendly?
0:15:40 > 0:15:45Sue, you seem to be doing your potatoes for your mash a bit different than mine?
0:15:45 > 0:15:50- Yeah, I've put them in the water bath for half an hour, just to release the starch.- OK.
0:15:50 > 0:15:53Once they have released the starch, wash the starch off
0:15:53 > 0:15:56and then boil them up,
0:15:56 > 0:15:58drain them and dry them out.
0:15:58 > 0:16:00OK.
0:16:02 > 0:16:06With so much riding on his dish both emotionally and professionally,
0:16:06 > 0:16:09usually cool Richard is starting to get rattled.
0:16:09 > 0:16:11That looks nice, Richard.
0:16:11 > 0:16:13It's only a beef fillet wrapped in spinach, yeah?
0:16:13 > 0:16:15Yeah, it looks good at the moment.
0:16:15 > 0:16:20If you want to put yourself down, that's fine. I was just trying to be nice.
0:16:20 > 0:16:24I don't like to... I never like to put myself up for a fall.
0:16:24 > 0:16:28With tension rising, Aktar has been scheduled to the pass first today
0:16:28 > 0:16:32and Richard is seriously worried any delay could affect his own chances.
0:16:32 > 0:16:35- Right, Aktar, you're going to be on time, yeah?- Yeah.
0:16:35 > 0:16:38If you're late, you're messing me up, yeah?
0:16:38 > 0:16:43- Yeah.- Are you going to be ready if I go in now?- Get in, go in now, yeah.
0:16:43 > 0:16:49And just to ram it home, Sue also pushes Aktar on his timing, as she needs her dish to be perfect today.
0:16:50 > 0:16:53Aktar, I'm not being funny, will you be on time?
0:16:53 > 0:16:56- It makes a big difference to me now. I'm not being funny, cut the- BEEP.
0:16:56 > 0:17:01Yep. No, no, as you can see, I'm plating up, so...
0:17:01 > 0:17:04But as he finishes off his lamb and vegetables,
0:17:04 > 0:17:09Aktar has a last-minute panic over his cashew nut and caramelised onion gravy.
0:17:09 > 0:17:13Have I got a second to thicken that up a bit more, or am I over?
0:17:13 > 0:17:18- I just wanted to make it a little thicker, the gravy.- It's the flavours, are you happy with it?
0:17:18 > 0:17:23- I just want to make it a bit thicker. It will take 10 seconds. - One minute.
0:17:24 > 0:17:28For the first time this week, Aktar makes it to the pass virtually on time,
0:17:28 > 0:17:33but has he compromised his standards to get the job done?
0:17:33 > 0:17:36- Lovely.- Nice.
0:17:36 > 0:17:37Smells delicious.
0:17:37 > 0:17:41- Do you want a little bit of everything?- Yeah, just a little.
0:17:41 > 0:17:45It's like thali-style dining, you get that little selection of vegetables
0:17:45 > 0:17:47that you have on the middle of the table?
0:17:47 > 0:17:52- So if we're at the banquet, everyone's passing the dishes? - That's the idea.
0:17:52 > 0:17:56- Bit of sauce.- Onto the meat?- Yeah.
0:17:57 > 0:17:59OK, let's go, guys.
0:17:59 > 0:18:01Cheers. After you, mate.
0:18:01 > 0:18:06Left alone, Richard and Sue are able to suss out their rival's main course.
0:18:06 > 0:18:09So do you think it's a feast for the eyes for the banquet?
0:18:09 > 0:18:12Yeah, I do. To be fair, this is beautiful, this looks like
0:18:12 > 0:18:17it's custom-made just for the shoulder of lamb, it all fits well, it's grand, it looks good.
0:18:17 > 0:18:21- So you think it's fit for the banquet?- It's the sort of food that you'd see at any
0:18:21 > 0:18:25maharajah's banquet, so why not the people's banquet?
0:18:27 > 0:18:30- Beautifully cooked. Just falls off the bone.- That works.
0:18:30 > 0:18:34- To be honest, I'd probably cook the lamb a bit longer. - A little longer?
0:18:34 > 0:18:36So it would be softer than this?
0:18:36 > 0:18:39I think we could get it softer, Chef.
0:18:39 > 0:18:42Is that meant to be cold? Or is that...?
0:18:42 > 0:18:45- Yeah, I think so. I think so, yeah. - Yeah.
0:18:45 > 0:18:50I'm extremely happy with the spicing of the lamb. You don't want to lose your core product.
0:18:50 > 0:18:52It spicier than I thought it was going to be.
0:18:52 > 0:18:56Are you happy with the marriage of all the other components and spices?
0:18:56 > 0:19:00Yeah, because the vegetables are all very lightly spiced.
0:19:00 > 0:19:05To me, a pint of lager with that, my mates, sitting around a big table eating it.
0:19:05 > 0:19:07- Yeah.- Nice Saturday night out.
0:19:07 > 0:19:13Aktar may have heeded his final warning, but did he do enough to earn him more top marks?
0:19:13 > 0:19:16I'm happy with the way it came out. I just hope Glyn understands
0:19:16 > 0:19:20I'm trying to keep the spicing light so we can appreciate the core ingredients.
0:19:20 > 0:19:23Next up is Sue.
0:19:23 > 0:19:28She is under pressure to prove her worth today, but Richard can't resist distracting her.
0:19:28 > 0:19:31- How are you cooking the lamb? - I've cooked it in a bath,
0:19:31 > 0:19:34it's been in that bath for an hour and a half.
0:19:34 > 0:19:36That's just for...
0:19:36 > 0:19:40I believe you should roast lamb off, I'm a big believer in some things aren't always for the bath.
0:19:40 > 0:19:42Really? That puts me off completely.
0:19:44 > 0:19:49Right, Aktar, you've done a good main course. Has it made you nervous?
0:19:49 > 0:19:51Not yet, Richard. Not yet.
0:19:53 > 0:19:55- The only thing is... - Do you want me to shut up?- Yeah.
0:19:55 > 0:19:57That would be great if you would.
0:20:00 > 0:20:06Sue quickly places her shepherd's pie at the centre of her platter, surrounds it with the crown of lamb,
0:20:06 > 0:20:09then add the cabbage and bacon and warm cucumber.
0:20:17 > 0:20:18Happy with that, Sue?
0:20:18 > 0:20:22- Yeah.- Yeah? Do you want me to dress, Sue, or do you want to dress?
0:20:22 > 0:20:24No, no, you dress, Glyn.
0:20:24 > 0:20:26- The lamb's cooked beautifully.- Shall we go generous with two cutlets?
0:20:26 > 0:20:28If you would, please.
0:20:28 > 0:20:30Portions.
0:20:30 > 0:20:32Shepherd's pie.
0:20:35 > 0:20:38So you say this cucumber was from old recipe book?
0:20:38 > 0:20:40An ancient recipe book, actually, one of my mum's.
0:20:40 > 0:20:43Allow me, Glyn, shall I just...?
0:20:43 > 0:20:45Rocking all the way!
0:20:45 > 0:20:50- So we'll leave them with the lads and we'll take this one, Sue.- Thank you.
0:20:50 > 0:20:54- Come on, then.- Has Sue shown enough flair to get her back in the race?
0:20:54 > 0:20:57Obviously the shepherd's pie is the centrepiece.
0:20:57 > 0:21:00- Do you think it's good enough?- No.
0:21:00 > 0:21:07It's a lovely pie, but is it the one that everyone will work their way up to and say, "You know what, wow"?
0:21:07 > 0:21:09- Happy with the cooking of the lamb? - Yeah, I am.
0:21:09 > 0:21:12I don't like it when lamb's too rare.
0:21:12 > 0:21:15If that got sat down at a banquet,
0:21:15 > 0:21:17would my mum be put off by that?
0:21:18 > 0:21:20I think she probably would, myself.
0:21:20 > 0:21:25Cucumber and lamb, you could say, was a bit risky.
0:21:25 > 0:21:27I like it, and it's held nicely.
0:21:27 > 0:21:30I think it does do what it's meant to do, cleanse the palate.
0:21:30 > 0:21:35I think it's a nice, delicate flavour, I don't think it overpowers at all and it does the job intended.
0:21:35 > 0:21:37You think after tasting that, I mean, I can probably understand
0:21:37 > 0:21:42why it's historical and it's not in use now! I don't know...
0:21:42 > 0:21:43It doesn't need it.
0:21:43 > 0:21:47Do you think shepherd's pie is grand enough for the banquet?
0:21:47 > 0:21:51Yeah. I think... I think it's a crowd-pleaser, and with the crown of lamb, I think that then
0:21:51 > 0:21:57is the banquet part of it, and then all the little copper condiments that go around it, I think,
0:21:57 > 0:22:01just make it fun, and that's the interaction and the moving of it.
0:22:04 > 0:22:07It's all good food, but is it an amazing meal?
0:22:07 > 0:22:12- Me, I personally won't say it's one that people will talk about in time to come.- I didn't taste that gravy.
0:22:12 > 0:22:18To me, it reminds me of a really burned pan that's just been deglazed, and that's what it is.
0:22:18 > 0:22:20It wasn't pleasant at all.
0:22:20 > 0:22:24It was really tough in the kitchen today, there was a different...
0:22:24 > 0:22:27vibe in there, a different feel of emotions in there.
0:22:27 > 0:22:29I was a woman on a mission and I was getting there today,
0:22:29 > 0:22:32and it felt good, and from the start I felt good.
0:22:32 > 0:22:36Last to the pass today is Richard.
0:22:36 > 0:22:40He glazes his vegetables then pipes his buttery mash
0:22:40 > 0:22:45onto his cottage pie and puts his beef Wellington onto a platter.
0:22:45 > 0:22:47But there's an extra surprise in store.
0:22:49 > 0:22:54I've got the beef Wellington, which is wrapped in brioche instead of puff pastry, my mum's cottage pie.
0:22:54 > 0:22:55So...
0:22:55 > 0:22:57Whoa, Chef.
0:22:57 > 0:23:00What are you doing? Yeah? The idea is when people sit down, obviously
0:23:00 > 0:23:03I've got this sign here that says, you know, "Who wants to be mother?"
0:23:03 > 0:23:09And the idea is whoever gets to carve it, saying, "Where's the chef's hat, where's the apron?"
0:23:09 > 0:23:13- Could have washed it first! - The idea is people are having fun whilst getting ready,
0:23:13 > 0:23:16and then you put the chef's hat on.
0:23:16 > 0:23:19Being Mum, I'll delegate. Susan, would you start dressing vegetables?
0:23:19 > 0:23:20My God.
0:23:20 > 0:23:24I like the idea of the fun of someone putting on the chef's hat with the apron, the carving.
0:23:24 > 0:23:27As you can see, I'm having loads of fun!
0:23:27 > 0:23:29Are you nearly finished, Sue?
0:23:29 > 0:23:31I can't contain myself.
0:23:31 > 0:23:32Oh, I'm shaking with the gravy!
0:23:32 > 0:23:34Come on.
0:23:36 > 0:23:39So will the taste be equally exciting?
0:23:39 > 0:23:41Is it elaborate enough, visually?
0:23:41 > 0:23:45I like the fun factor of it. And then the food's lovely,
0:23:45 > 0:23:49and yum-yum at the end of it. So you have fun and then you get to eat.
0:23:49 > 0:23:52Definitely street party, having a good laugh, having fun,
0:23:52 > 0:23:55and that'll get the ball rolling, and people will be relaxed.
0:23:55 > 0:23:57The potatoes I used were fantastic.
0:23:57 > 0:24:03They're just starchy enough, they're sweet enough and they just make a lovely mashed potato.
0:24:04 > 0:24:06The potato is quite sandy, isn't it?
0:24:06 > 0:24:09It's not as creamy as it could be.
0:24:09 > 0:24:14You've glazed the vegetables off and took the butter right down so we've got that nuttiness?
0:24:14 > 0:24:18Yeah, they're just simple, light, and I think they finish off the dish perfectly.
0:24:18 > 0:24:20I, personally, don't like my asparagus peeled.
0:24:20 > 0:24:26So interesting that you did a cottage pie and Sue did a shepherd's pie.
0:24:26 > 0:24:32- How do they compare?- I don't think they should even be compared, because they are so different.
0:24:32 > 0:24:36Yeah, it's nice. It's rich, it's quite irony.
0:24:36 > 0:24:39Mine is a little bit more luxurious, and mine suits my dish.
0:24:39 > 0:24:42Richard has poured his heart and soul into this platter,
0:24:42 > 0:24:46but is it good enough to keep him at the top of the scoreboard?
0:24:46 > 0:24:49If I was asked if my main course have the wow factor,
0:24:49 > 0:24:53it did to me, because it was fun, it was enjoyable, and I imagine sitting
0:24:53 > 0:24:59at a big table, big glass of red wine, talking away, my mum going, "Ooh, look at my cottage pie!"
0:24:59 > 0:25:02And that, to me, would be brilliant.
0:25:02 > 0:25:08Tastings over, all three chefs must now wait to see whether they will move up or down the scoreboard.
0:25:08 > 0:25:12The way the main course was executed and the way it was delivered,
0:25:12 > 0:25:15I feel I'm in a very good position to be cooking for the judges on Friday.
0:25:15 > 0:25:18Fingers crossed, I have to get a good score today because it could
0:25:18 > 0:25:22result in me going home otherwise, so I need those numbers today.
0:25:22 > 0:25:28It still won't ever become reality to me that I'm anywhere near the top or near winning until I'm cooking
0:25:28 > 0:25:31for the judges on Friday, so that's my main goal at the minute.
0:25:39 > 0:25:45Aktar, first, I thought it was a nice idea to have the small pots that you could pass around.
0:25:45 > 0:25:48I thought the flavour of the daal was lovely with the aubergine,
0:25:48 > 0:25:51but at one stage I thought there may have been one too many elements.
0:25:51 > 0:25:56And I thought that sort of almost slightly clouded
0:25:56 > 0:25:58the main event, which was the lamb.
0:25:59 > 0:26:05Sue, I thought the lamb was cooked well. It looked pinker than it was, but I think once you cut into it...
0:26:05 > 0:26:08I thought it was cooked nice.
0:26:08 > 0:26:13But I was a bit concerned on the size of the pie. I think maybe you could have given less cutlets and more pie,
0:26:13 > 0:26:18because I thought that was the hub of the dish but it was slightly mean with that.
0:26:19 > 0:26:23Richard, what I really liked was the brioche.
0:26:23 > 0:26:26It was very technical, and the brioche was really
0:26:26 > 0:26:28crunchy on the outside, I was really impressed.
0:26:28 > 0:26:31The only thing is that I thought the mash was really nice,
0:26:31 > 0:26:34but I think a bit more ox cheek and a bit more gravy in there to make it
0:26:34 > 0:26:38more of a cottage pie, because it just needed to be a bit more meaty.
0:26:38 > 0:26:41Yeah.
0:26:41 > 0:26:44So we'll go through the scoring.
0:26:44 > 0:26:46Sue...
0:26:48 > 0:26:55For your roast crown of lamb... I'm going to give you...
0:26:57 > 0:27:00..7 out of 10.
0:27:04 > 0:27:10Richard, for your beef Wellington and Mum's cottage pie...
0:27:10 > 0:27:13I'm going to give you...
0:27:15 > 0:27:17..an 8 out of 10.
0:27:19 > 0:27:26Now Aktar, for your slow-roast shoulder of lamb with a caramelised onion gravy and cashew nuts...
0:27:28 > 0:27:30I'm going to give you...
0:27:35 > 0:27:38..a 9 out of 10.
0:27:38 > 0:27:41OK? Cheers.
0:27:41 > 0:27:44After an intensely fought main course,
0:27:44 > 0:27:47Richard continues to lead the scoreboard with 23 points,
0:27:47 > 0:27:51Aktar edges ever closer to him with 22 points,
0:27:51 > 0:27:54and Sue is trailing on 18 points.
0:27:54 > 0:28:00When I heard the number nine spoken by Glyn, I felt very confident at that point,
0:28:00 > 0:28:04like, "Yeah, OK, I'm not at the banquet yet, but I'm one step closer."
0:28:04 > 0:28:07Now Aktar's won two, I've won one.
0:28:07 > 0:28:09I'm still in the lead,
0:28:09 > 0:28:11but anything can now happen.
0:28:11 > 0:28:16Obviously a better score, still last. So a bit gutted.
0:28:16 > 0:28:19The battle continues tomorrow with the dessert course.
0:28:19 > 0:28:21Will Sue be able to turn it around?
0:28:21 > 0:28:27- It's her last chance, and she knows it.- It's so tense in there. - Shall we stop talking?
0:28:27 > 0:28:30They're throwing everything at it, you can see the passion, the emotion.
0:28:30 > 0:28:31They're just absolutely going for it.
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