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