0:00:02 > 0:00:05It's judgment time on Great British Menu,
0:00:05 > 0:00:08and a place in our national finals is at stake.
0:00:08 > 0:00:12Three of the Central Region's top chefs have been fighting it out
0:00:12 > 0:00:15to get a dish on the menu at the People's Banquet.
0:00:17 > 0:00:20All week, tension has been running high.
0:00:20 > 0:00:23- Do you want me to shut up?- Yeah, that would be great, if you would.
0:00:23 > 0:00:26And former champion Glynn Purnell
0:00:26 > 0:00:29had to issue an unprecedented warning to one contender.
0:00:29 > 0:00:32It's not fair that people are hitting times and you're not.
0:00:32 > 0:00:34This is a final warning.
0:00:34 > 0:00:38Sue Ellis scored lowest and had to leave the competition early.
0:00:38 > 0:00:44Today, Richard Bainbridge and Aktar Islam must cook their entire menus again for the judges.
0:00:44 > 0:00:47He's just showing off, and he's not showing off very well.
0:00:47 > 0:00:51Not good enough. Two sauces are fantastic, but you cannot live on sauce alone.
0:01:02 > 0:01:06Both chefs desperately want to win today.
0:01:06 > 0:01:09The prize is a place in the Great British Menu final,
0:01:09 > 0:01:14where the regional champions will do battle for the honour of cooking at the People's Banquet.
0:01:14 > 0:01:18Michelin-starred Richard Bainbridge is here for the second year running,
0:01:18 > 0:01:21but this is his first time before the judges.
0:01:21 > 0:01:24I'm confident with my dishes, I know they're good.
0:01:24 > 0:01:26I've got to make sure they're perfect going out.
0:01:26 > 0:01:31Aktar Islam has scored well with his innovative take on authentic Indian cuisine,
0:01:31 > 0:01:34but he knows he has his work cut out today.
0:01:34 > 0:01:38Richard is an extremely talented chef and he's a quirky guy,
0:01:38 > 0:01:40and that character comes through on his food.
0:01:40 > 0:01:44But I've got interesting flavours and that's the angle I'm going to use.
0:01:44 > 0:01:49Our discerning judges, Prue Leith, Matthew Fort and Oliver Peyton,
0:01:49 > 0:01:52are looking for magnificent platters of food,
0:01:52 > 0:01:56delicious dishes that will create a spectacle and be perfect for sharing.
0:01:56 > 0:01:58It has to be showy, it has to look beautiful.
0:01:58 > 0:02:02I want to see something that sort of sits on this table
0:02:02 > 0:02:04and we all want to get our hands into it.
0:02:04 > 0:02:09And when you DO get your hands on it, or your knife and fork, it then melts in your mouth
0:02:09 > 0:02:13and sends your senses spinning and singing home.
0:02:17 > 0:02:21Aktar and Richard will both cook their four courses today.
0:02:21 > 0:02:26With two very distinctive styles, the judges may guess whose dishes are whose.
0:02:26 > 0:02:30But they won't know for certain until they've picked a winning menu.
0:02:30 > 0:02:33Both chefs know how much is riding on today.
0:02:33 > 0:02:37Aktar, at this point, obviously we've got through the first hurdle.
0:02:37 > 0:02:42- Do you think you're safe?- I do want to make it onto the banquet.
0:02:42 > 0:02:47Glynn's done very well for our city, and he's made it onto the banquet.
0:02:47 > 0:02:49I want to sort of keep that Brummy tradition going.
0:02:49 > 0:02:52But now you've got a Norfolk boy trying to push you off.
0:02:52 > 0:02:56Don't ever underestimate us Norfolk boys!
0:02:56 > 0:02:59In the heats, Aktar's ambitious tiffin of Indian street food
0:02:59 > 0:03:04made him late to the pass, something Richard won't let him forget.
0:03:04 > 0:03:09I'll go up first for starter, give you a little bit of a helping hand.
0:03:09 > 0:03:12That's so considerate of you. Thank you very much.
0:03:12 > 0:03:14I like to think of myself as a gentleman.
0:03:14 > 0:03:18I think I've got it in the bag, but thank you very much anyway.
0:03:18 > 0:03:20I'll return the favour to your main course.
0:03:20 > 0:03:23I knew there was a cocky, arrogant side of you.
0:03:23 > 0:03:27I was waiting for it to come out, to be honest.
0:03:33 > 0:03:36Now Richard needs to focus, as he's first up today
0:03:36 > 0:03:39with his quirky take on an English picnic of quail
0:03:39 > 0:03:42served in individual hampers, with a Scotch egg,
0:03:42 > 0:03:45cheese scone and tomato vinaigrette.
0:03:45 > 0:03:47I've just done a little tester on my Scotch egg,
0:03:47 > 0:03:50cos Glynn was commenting about it maybe needing more cooking.
0:03:50 > 0:03:52- Do you want to try some?- Yeah.
0:03:52 > 0:03:54I'd say a touch too much salt.
0:03:55 > 0:03:59Richard knows the presentation could make or break this simple dish,
0:03:59 > 0:04:02but with time tight, a napkin has gone missing.
0:04:02 > 0:04:07- I'm still one short. Got to be around here somewhere.- BLEEP
0:04:07 > 0:04:09- BLEEP- I'm going to have to...
0:04:09 > 0:04:13I've done all the possible, er...
0:04:13 > 0:04:15You feeling the pressure, chef?
0:04:16 > 0:04:17BLEEP
0:04:18 > 0:04:21Richard wants everything to be perfect for the judges.
0:04:21 > 0:04:23He's well aware he can't afford to be late.
0:04:26 > 0:04:30Duh! They were underneath the flap. I've found them. Panic over, people.
0:04:30 > 0:04:34You're telling me today's all about having fun. Still having fun?
0:04:35 > 0:04:38I'll ask you after you've served your starter.
0:04:38 > 0:04:41- Give you a hand with the boxes, chef?- Yes, please. Let's go.
0:04:41 > 0:04:45Disaster averted, Richard gets his starter to the pass in the nick of time.
0:04:45 > 0:04:48Lovely. Go, go, go! Away.
0:04:48 > 0:04:53Richard gained a good score for his starter in the week, despite its simplicity.
0:04:53 > 0:04:55What will the judges think?
0:04:59 > 0:05:02Thank you, Prue.
0:05:03 > 0:05:07- It's a picnic! - It's a very small picnic.
0:05:07 > 0:05:08OLIVER LAUGHS
0:05:08 > 0:05:10I think that's slightly disappointing.
0:05:10 > 0:05:13- It's just a little dinky plate. - A little Scotch egg, there.
0:05:13 > 0:05:16- Good?- Sweet, delicious pork.
0:05:18 > 0:05:21Lovely, crunchy, slightly sandy outside.
0:05:21 > 0:05:24Mm! That quail is delicious.
0:05:24 > 0:05:29One of the most important things about this box is it stops you communicating with other people.
0:05:29 > 0:05:32It's very personal to you. So you're not sharing the food.
0:05:32 > 0:05:36But it's delicious to eat, and it's beautifully prepared.
0:05:36 > 0:05:41It's fun and it's funny. But it isn't fabulous. And I think that's where it falls down.
0:05:42 > 0:05:46So some praise from the judges, but hardly a resounding triumph.
0:05:46 > 0:05:49Could it be a chance for Aktar to push ahead?
0:05:49 > 0:05:52His complex dish includes stuffed courgette flowers,
0:05:52 > 0:05:54pea and spinach cake, and pakora.
0:05:54 > 0:06:00In the starter round, not only was late, but he failed to execute all the elements to a high standard.
0:06:00 > 0:06:03Richard's hoping that Aktar will slip up again today.
0:06:03 > 0:06:07So, how you looking, Aktar? Think you're going to be on time for this one?
0:06:07 > 0:06:09I should be OK.
0:06:09 > 0:06:12Tick-tock, tick-tock. Five minutes, uh?
0:06:14 > 0:06:16- You're not TOO relaxed now, are you? - Oh, not at all, mate.
0:06:20 > 0:06:23Aktar places his array of Indian street foods
0:06:23 > 0:06:25into modern tiffin boxes.
0:06:25 > 0:06:28But Richard's not finished with him yet.
0:06:28 > 0:06:30- One minute left, chef. - OK. I'm just...
0:06:30 > 0:06:32How are you at tying a knot in speed?
0:06:32 > 0:06:35Maybe you should go and spend some time in the navy.
0:06:37 > 0:06:39Aktar's not put off his stride
0:06:39 > 0:06:41and brings his tiffin of Indian street food
0:06:41 > 0:06:45and selection of chutneys to the pass bang on time.
0:06:45 > 0:06:49Be careful with that. And we've got all the dips there.
0:06:54 > 0:06:57Prue, has that presentation been elaborate enough for you?
0:06:57 > 0:07:01- This is real sharing.- Yeah.- But it's a picnic, still.- There we go.
0:07:01 > 0:07:05- Thank you. - It's not an unhefty first course.
0:07:05 > 0:07:07Well, I don't know.
0:07:07 > 0:07:10- Five bites.- Fine courgette flower.
0:07:10 > 0:07:14I think courgette flower's nice. The flavour of it's slightly lost.
0:07:14 > 0:07:16I don't see why we need the sauces,
0:07:16 > 0:07:20because each of the individual items are flavoured so well.
0:07:20 > 0:07:23You don't HAVE to have it. You can choose whether you have it.
0:07:23 > 0:07:27I don't understand why the chef... It's like turning up to 11 on the volume.
0:07:27 > 0:07:31The little potato cake is definitely helped by the chilli.
0:07:31 > 0:07:35Do you know, I think this would be hugely popular.
0:07:35 > 0:07:39It ticks all the boxes about sharing, about looking spectacular.
0:07:39 > 0:07:43A slight query over the practicality of it all.
0:07:43 > 0:07:48I feel slightly sorry for the chef, cos if he goes through on this, he's not just cooking one dish,
0:07:48 > 0:07:51he's actually cooking one, two, three, four, five dishes.
0:07:51 > 0:07:56- 100 times.- ..100 times, which is, as they say, a big ask.
0:07:56 > 0:07:59So, mixed reviews for Aktar, too.
0:08:00 > 0:08:04With three more courses to go, the field's still wide open.
0:08:04 > 0:08:06Next up, it's the fish course.
0:08:06 > 0:08:09Richard will again be first to the pass,
0:08:09 > 0:08:13with '70s-inspired lobster fondue. And his nerves are starting to show.
0:08:13 > 0:08:17Terrified about putting up my next one. My fish is my weakest.
0:08:17 > 0:08:21Aware that he beat Richard on the fish course,
0:08:21 > 0:08:24Aktar is keen to find out if he's upped his game.
0:08:24 > 0:08:28- Are we going to see any changes to that fish at all?- I know my flavours are there.
0:08:28 > 0:08:31I think the way my fish is dressed is fun, is quirky,
0:08:31 > 0:08:35it's not over the top. Clearly, you're a fella who likes to go over the top.
0:08:35 > 0:08:38I like to keep my feet on the ground a bit more.
0:08:38 > 0:08:42- I'm all about impressing. I like to make the effort.- I know, I've seen your car outside.
0:08:42 > 0:08:43HE LAUGHS
0:08:44 > 0:08:47Lobster cooked, he pours out his fondue sauce
0:08:47 > 0:08:53and adds a final quirky touch - some dehydrated vegetables he hopes will intrigue the judges.
0:08:53 > 0:08:57- Which way are we going? - Just on the pass. That'd be great.
0:08:57 > 0:08:58Thank you.
0:08:59 > 0:09:01RICHARD SIGHS
0:09:01 > 0:09:06'Obviously, Aktar's feeling a bit more confident, a bit more cocky, but that's spurring me on.'
0:09:06 > 0:09:07All I want to do now is beat him.
0:09:10 > 0:09:12It's our old friend the lobster!
0:09:13 > 0:09:18I think I might have fallen asleep by the time this actually gets round to being served.
0:09:18 > 0:09:21- Oh, I think it's intriguing. - Right, we dip that in there.
0:09:21 > 0:09:25- Is this going to be incredibly messy to eat?- Very messy to eat!
0:09:25 > 0:09:27I don't understand why we didn't get one each.
0:09:27 > 0:09:29This is a sharing exercise, remember?
0:09:29 > 0:09:32- This is absolutely delicious. - It IS delicious.
0:09:32 > 0:09:36Perfect lobster. Sweet as anything.
0:09:36 > 0:09:40- These desiccated bits, I'm not sure they add anything at all. - A chewy texture.
0:09:40 > 0:09:44- Grit.- It's just not right, though, is it? Come on, let's be honest here.
0:09:44 > 0:09:47- I'm just not feeling the love for this.- I don't agree.
0:09:47 > 0:09:52This is very luxurious, very beautiful and a real treat.
0:09:52 > 0:09:56This is so not a feast for the eyes. It's got no sense of occasion to it.
0:09:56 > 0:09:58I wouldn't want to see a concoction like this
0:09:58 > 0:10:02- at such an important occasion.- Do you know, I would love to see lobster,
0:10:02 > 0:10:05because I think it's so special. And anyway, I LOVE lobster.
0:10:05 > 0:10:10But I agree with you that he could have made that lobster look so much more dramatic.
0:10:10 > 0:10:15So a mostly positive reaction from two of the judges.
0:10:15 > 0:10:19Now it's Aktar's turn, and Richard knows his fish course is a strong contender.
0:10:19 > 0:10:23He's serving a double dish of wild sea bass with coconut gravy
0:10:23 > 0:10:26and soft-shell crabs with mango chutney.
0:10:26 > 0:10:30While Richard's knowledge comes from training in Michelin-starred kitchens,
0:10:30 > 0:10:32Aktar is largely self-taught,
0:10:32 > 0:10:36and his methods have been fascinating his rivals all week.
0:10:36 > 0:10:39You can tell that's come through tradition, family,
0:10:39 > 0:10:41through doing and tasting and eating,
0:10:41 > 0:10:45whereas I've been taught strict, "This is right, this is wrong".
0:10:45 > 0:10:50It is literally from intuition. That's the thing with spices - it's a hard thing to master.
0:10:50 > 0:10:54Richard's hoping his precision will give him the edge today
0:10:54 > 0:10:57and Aktar's intuitive approach will let him down.
0:10:59 > 0:11:02- I would say half-steam it and then put the spinach in.- Yeah.
0:11:02 > 0:11:05- If you touch that, you can see it's still slightly under.- Yeah.
0:11:05 > 0:11:10Earlier this week, this was the second course that Aktar delivered late to the pass.
0:11:10 > 0:11:13Tick-tock, tick-tock, Aktar. Six minutes left.
0:11:13 > 0:11:16And Richard's taking every opportunity to pile on the pressure.
0:11:17 > 0:11:22Do you still think serving whole crabs for a banquet is fitting?
0:11:22 > 0:11:25Yeah, everyone likes a bit of crab, I'd say.
0:11:25 > 0:11:29I'm from Norfolk, we have some of the best crabs, but I wouldn't serve it deep-fried.
0:11:29 > 0:11:33- It's all about this lovely batter they're in.- Yeah, delicious batter.
0:11:34 > 0:11:37I ain't going to tell you how to cook it, mate.
0:11:40 > 0:11:44Aktar has managed to get his sea bass to the pass on time today.
0:11:44 > 0:11:47But have Richard's jibes rattled him?
0:11:47 > 0:11:49Yeah, I'm feeling slightly nervy with the crab now.
0:11:49 > 0:11:52I would have liked it to be a bit more crisp.
0:11:52 > 0:11:54I'm hoping that's not picked up on too much.
0:11:54 > 0:11:56The pressure got to me towards the end.
0:12:00 > 0:12:01- Banana leaf.- Whoo!
0:12:01 > 0:12:04Now, that's more like it. That's drama. That's theatre.
0:12:04 > 0:12:07One problem with cooking sea bass like this is the fact
0:12:07 > 0:12:11that it's very easy to overcook it, and I think that's what's happened.
0:12:11 > 0:12:14I do love the sauce. I think the sauce is delicious
0:12:14 > 0:12:18and I think it's a wonderful, a really delicious contrast to the first course.
0:12:18 > 0:12:21Bass are not particularly good when they're large.
0:12:21 > 0:12:24- Bass are much better when they're smaller.- That's tosh.- No, it's not.
0:12:24 > 0:12:27I'm sorry, it is the bigger the bass, the better the bass.
0:12:27 > 0:12:31This green mango relish is just delicious.
0:12:31 > 0:12:35Soft-shell crab needs to be just perfect in order to eat it.
0:12:35 > 0:12:38And it isn't. It's really a bit soggy.
0:12:38 > 0:12:41The idea of this fish as a sharing dish is a very good idea.
0:12:41 > 0:12:43I'm rather addicted to this stuffing.
0:12:43 > 0:12:47The stuffing's lovely, the sauce is lovely, but the fish is flavour-free.
0:12:47 > 0:12:49It's a slight comment on the dish when you think
0:12:49 > 0:12:52the sauce and the relish are the best bits of it.
0:12:52 > 0:12:56I think you could have served up an old telephone directory with those
0:12:56 > 0:12:58and it would have been delicious.
0:12:58 > 0:13:01And they've ALMOST rescued the fish, but not quite.
0:13:01 > 0:13:05The idea's right, a big fish, dramatic. The cooking's not good enough.
0:13:05 > 0:13:08Two sauces are fantastic, but you cannot live on sauce alone.
0:13:11 > 0:13:13Back in the kitchen, it's the halfway stage,
0:13:13 > 0:13:16and both chefs hope that they are in the lead.
0:13:16 > 0:13:19And with two courses still to go, it's all to play for.
0:13:19 > 0:13:22To cook at the People's Banquet was always my goal,
0:13:22 > 0:13:25from the minute I said "Yes" to the competition to this point.
0:13:25 > 0:13:28That is still my main goal. I just want to get there now.
0:13:28 > 0:13:31We're here for the opportunity to cook at the People's Banquet.
0:13:31 > 0:13:34It's very serious. It is cut-throat.
0:13:34 > 0:13:36We're both gunning for that position.
0:13:36 > 0:13:38Onto the main course
0:13:38 > 0:13:41and Aktar's serving slow roasted shoulder of lamb
0:13:41 > 0:13:44with cashew nut and caramelised onion gravy.
0:13:44 > 0:13:46Plus three different vegetables and biryani.
0:13:46 > 0:13:49This was his highest scoring dish during the week.
0:13:49 > 0:13:52Every chef loves to be the big main course winner.
0:13:52 > 0:13:56You're right, every chef wants the main course. And I'm no different.
0:13:56 > 0:14:01- It's like the manly role, isn't it? You get main course.- You're the man.
0:14:01 > 0:14:02Exactly, totally.
0:14:02 > 0:14:06Now Aktar's plating up first and Richard's keeping up his campaign to unsettle him.
0:14:06 > 0:14:09You seem a little bit stressed, rushing around.
0:14:09 > 0:14:12Is it you're worried about getting there on time? What's the one thing
0:14:12 > 0:14:15you think might not be ready? What are you worried out?
0:14:15 > 0:14:17I'm just trying to get my veg and stock ready,
0:14:17 > 0:14:20so I've left a lot to do for this course.
0:14:22 > 0:14:24But seeing how well his lamb has turned out,
0:14:24 > 0:14:27gives Aktar the confidence to fight back.
0:14:27 > 0:14:33Ten minutes, I'm there, man. I'm there. I am...super super.
0:14:34 > 0:14:38I'm in the zone. It's all working for me. It's working.
0:14:39 > 0:14:45Aktar quickly puts the finishing touches to his lamb and brings his dish to the pass in a bullish mood.
0:14:45 > 0:14:50Main course awaits, it's quite heavy so I bet you wish you'd been to the gym now, don't you?
0:14:50 > 0:14:54You know, the main course went out absolutely perfect.
0:14:54 > 0:14:56The vegetables were perfect.
0:14:56 > 0:15:00In fact, I think it's perfect, really. I'm very happy.
0:15:00 > 0:15:04Aktar may be pleased, but what will the judges think?
0:15:07 > 0:15:10- I say!- Now, that's a feast for the eyes.
0:15:10 > 0:15:13Yes, but is it a feast for the tastebuds and tummy?
0:15:13 > 0:15:17That's the question. Does it taste good?
0:15:17 > 0:15:20That lamb is absolutely delicious. It really is.
0:15:20 > 0:15:22Just melts off the fork.
0:15:22 > 0:15:26The rice is absolutely wonderfully light.
0:15:26 > 0:15:29This is pumpkin, I think, and lentils like dahl.
0:15:29 > 0:15:34And I'd never had thought of putting those two things together, but it's really good.
0:15:34 > 0:15:38There's a real sense of conviviality to this dish cos you've got to pass around all the bowls
0:15:38 > 0:15:40and try all the different things and what's in that.
0:15:40 > 0:15:45It's a big course to come across after you've had two more and you've still got pudding to go.
0:15:45 > 0:15:51Does it make it difficult to plan a menu that this could be the centrepoint of?
0:15:51 > 0:15:58I think some people would feel it was a bit too homely, too unsmart.
0:15:58 > 0:16:00I mean, it does look a great mess.
0:16:00 > 0:16:04I think it's really fantastic for sharing. It's beautiful.
0:16:04 > 0:16:07I don't think it's too heavy. An excellent bit of cooking.
0:16:07 > 0:16:11So Aktar's dish is a hit on nearly all levels with the judges.
0:16:11 > 0:16:14He's set the bar high, so will Richard's beef Wellington
0:16:14 > 0:16:18served with cottage pie and glazed vegetables measure up?
0:16:18 > 0:16:22It's just dawned on me, Richard, that the main course is out,
0:16:22 > 0:16:26- I've only got one more course to go.- How many do you think - I've- got after main course?
0:16:26 > 0:16:29You've still got your main course to go, so...
0:16:29 > 0:16:33Aktar's talking a good game, but he's keeping close tabs on Richard,
0:16:33 > 0:16:37who's having last-minute doubts about his beef wrapped in a brioche crust.
0:16:37 > 0:16:40I don't even know how the meat inside is going to be.
0:16:40 > 0:16:46You're a little bit more safer than me on this one cos you know how your meat is cooked before you serve it.
0:16:46 > 0:16:51With mine, mine's all encased. I can just put it in the oven and just hope that it's going to come out right.
0:16:51 > 0:16:57Richard's also worrying about the cottage pie made with ox cheeks inspired by his mother.
0:16:57 > 0:17:00So, Richard, are we doing anything different with the cottage pie?
0:17:00 > 0:17:02Just putting a bit more ox cheek in.
0:17:02 > 0:17:06- OK.- Cos Glynn said about how he would have liked
0:17:06 > 0:17:10a little bit more meat in it and a little bit more moist.
0:17:10 > 0:17:14Richard brings his classic beef Wellington, cottage pie
0:17:14 > 0:17:16and glazed vegetables to the pass.
0:17:16 > 0:17:22He's hoping that one particular element of his menu will make the food stand out for the judges.
0:17:22 > 0:17:26So, what I want you to do is put this down in front of them.
0:17:26 > 0:17:29If somebody doesn't mind picking this up, passing it around the judges.
0:17:29 > 0:17:33They all pull a straw each, the shortest one wins the prize
0:17:33 > 0:17:37of putting on the chef's hat, the apron and the cloth.
0:17:37 > 0:17:39Then they carve the beef to each other.
0:17:39 > 0:17:41- OK?- Yes, chef.- Thank you very much.
0:17:42 > 0:17:47I think there's more fun throughout my dishes, whereas Aktar's don't seem that fun to me.
0:17:47 > 0:17:49They're really tasty but they ain't that fun.
0:17:50 > 0:17:53But is it fun these judges are after?
0:17:53 > 0:17:56"Who wants to be mother? Shortest straw".
0:17:56 > 0:17:59Oh, that looks very short.
0:17:59 > 0:18:03Well, I think this will certainly get a bit of conversation going.
0:18:03 > 0:18:05Right, I'm there. I ready for the action.
0:18:05 > 0:18:10We've had some very superior beef Wellingtons in the past on GBM.
0:18:11 > 0:18:15This is not one of them. I don't like the beef for a start.
0:18:15 > 0:18:19- I think the beef's a bit tough. - I disagree with Oliver, I think the beef is good.
0:18:19 > 0:18:24Brioche, is that the right crust to put around the outside? I think it's slightly burnt.
0:18:24 > 0:18:26I don't think he's made a very good brioche.
0:18:26 > 0:18:31I think it was cooked a bit too fast or something because it's very hard on the outside.
0:18:31 > 0:18:34- A bit of armour plating. - A bit of armour plating.
0:18:34 > 0:18:39The best thing on this dish is this little ox cheek and mash.
0:18:39 > 0:18:43The ox cheek has been really cooked down, look at that.
0:18:43 > 0:18:50It's a melting fibrous gunge. This is essence of meat, this is.
0:18:50 > 0:18:52- Absolutely wonderful.- That is very, very skilled cooking indeed.
0:18:52 > 0:18:55There's not a lot of happiness about this dish is the problem.
0:18:55 > 0:18:59It's not street party fun and frolics, is it?
0:18:59 > 0:19:05What I want to do is settle down in the armchair, put the newspaper over my head and fall fast asleep.
0:19:05 > 0:19:09Which isn't quite the point, I think, of the main course for this banquet.
0:19:12 > 0:19:17With only one chance left to impress the judges, the tantalising prospect
0:19:17 > 0:19:20of cooking at the People's Banquet is playing on both chefs' minds.
0:19:20 > 0:19:23One course and that's it. Are you going to miss me?
0:19:23 > 0:19:27I'm missing you already. But, don't worry, I'll invite you to the banquet!
0:19:27 > 0:19:30Aktar will be the first to the pass again with this course,
0:19:30 > 0:19:34his array of Indian-inspired desserts, chai panna cotta,
0:19:34 > 0:19:37coconut sorbet, mango shirkhand and strawberry samosa.
0:19:38 > 0:19:43If I get to the banquet, I probably won't invite you, but my heart will be thinking of you.
0:19:43 > 0:19:47I might get you down to commis for me. But then, I'm a bit worried you won't be able to turn up on time!
0:19:47 > 0:19:54Fortunately for Aktar, the chai panna cotta that caused him so much trouble in the heats has set today.
0:19:54 > 0:19:56Nice to see the panna cotta standing up today.
0:19:56 > 0:20:00Richard can't resist a final dig at his rival.
0:20:00 > 0:20:03- Three minutes away from the pass. Last dish.- Yep.
0:20:03 > 0:20:05Think you've done enough to beat me?
0:20:05 > 0:20:11I don't mind, you can be honest, mate. If you think you've not done enough to beat me, that's cool.
0:20:11 > 0:20:16Aktar is too busy trying to caramelise his mango to pay any attention.
0:20:16 > 0:20:18Do you think you'll be able to do that for 100?
0:20:20 > 0:20:25As he brings his dessert boxes to the pass, Aktar's feeling jittery.
0:20:25 > 0:20:30This is a present from me to thank them as my guests. Thank you.
0:20:30 > 0:20:33I'm so anxious. Right now, I just want to go in front of the judges
0:20:33 > 0:20:36and I want to know what my fate is. Whether I make it through
0:20:36 > 0:20:39or if this is the end of the road for me, I just want to know.
0:20:40 > 0:20:45- Candy striped.- Oh!- Good heavens!
0:20:45 > 0:20:48This looks like a little selection of Indian dishes.
0:20:48 > 0:20:51- I'm fairly certain that is coconut.- Mmm.
0:20:51 > 0:20:55I think this is delicious, this ice-cream. It's very fresh.
0:20:56 > 0:21:01Oh, those strawberry inside the most delicate of pastry.
0:21:01 > 0:21:05I have a slight problem with the texture of the panna cotta.
0:21:05 > 0:21:08- It's quite solid. - It's a little bit too solid.
0:21:08 > 0:21:11Sorry, everyone's being far too polite here.
0:21:11 > 0:21:15There are four puddings here which are essentially restaurant puddings.
0:21:15 > 0:21:18I'm sure it's from his restaurant. He's just showing off.
0:21:18 > 0:21:20To be honest, I don't think he's showing off very well.
0:21:20 > 0:21:24I thought it was absolutely delicious, unusual, lovely. And I like the box.
0:21:24 > 0:21:27But I think Oliver has something about it's not a sharing pudding.
0:21:27 > 0:21:29It is a hotel pudding.
0:21:29 > 0:21:32Not exactly the triumphant end to his menu
0:21:32 > 0:21:36that Aktar may have been hoping for. Can Richard take the advantage?
0:21:36 > 0:21:39He's making '70s-inspired DIY ice-cream sundaes
0:21:39 > 0:21:43with four different flavours of ice-cream - strawberry, vanilla,
0:21:43 > 0:21:45chocolate and pistachio.
0:21:45 > 0:21:50As he gets down to work, Aktar has all the time in the world to give him a taste of his own medicine.
0:21:50 > 0:21:52This is it, this is your final chance.
0:21:52 > 0:21:57There's nothing else you can do. After this there's no way you're going to redeem yourself.
0:21:57 > 0:22:01- It could be the end of the road for one of us.- Are you confident?- Yeah.
0:22:01 > 0:22:06It's just too tempting to add to Richard's anxiety.
0:22:06 > 0:22:07Did you sharpen the jam up?
0:22:07 > 0:22:13- Because we were talking about having something sharper.- I thought about it and then I changed my mind.
0:22:13 > 0:22:17Obviously the vanilla is slightly sharp on the finish, but you...
0:22:17 > 0:22:20Don't rip my dessert apart, as I'm about to put it up, mate!
0:22:22 > 0:22:25Richard puts his strawberry compote, chocolate soil,
0:22:25 > 0:22:28strawberry meringues and sugared nuts into pretty glasses,
0:22:28 > 0:22:32stacks up his strawberry biscuits then brings everything to the pass.
0:22:37 > 0:22:38Good luck, don't drop it.
0:22:42 > 0:22:46- I think it looks like a confectioner's window. - It's beautiful, isn't it?
0:22:47 > 0:22:52- Time to load up.- Meringues.- I quite like the combination of textures.
0:22:52 > 0:22:56Everybody can choose their own favourite ice-creams.
0:22:56 > 0:22:59- I love all the colours, they're so summery, aren't they?- Mmm.
0:22:59 > 0:23:01THEY LAUGH
0:23:01 > 0:23:05What you can see is cream fights everywhere.
0:23:06 > 0:23:09- Mmm.- Strawberry.- Ah, strawberry.
0:23:09 > 0:23:12I think the idea of self-assembly is quite good fun.
0:23:14 > 0:23:16It doesn't make my heart beat faster.
0:23:16 > 0:23:20The idea is fabulous, I love the idea of pick 'n mix, build your own pudding.
0:23:20 > 0:23:23- What could be better? - It's terrific fun.
0:23:23 > 0:23:27It would still be a really boring pudding. That's all it would ever amount to.
0:23:27 > 0:23:29It's never going to be a thing of beauty.
0:23:29 > 0:23:32It's never, ever, going to be a thing of...
0:23:32 > 0:23:33Prue!
0:23:39 > 0:23:42The cooking is over and all the chefs can think about
0:23:42 > 0:23:46is whether they've done enough to get through to the next round.
0:23:46 > 0:23:49I'm not going to lie, I'm desperate to hear my name called out
0:23:49 > 0:23:53cos I want to get to the banquet. I can dream of me being at the banquet.
0:23:53 > 0:23:59Richard, amazingly talented guy but, after experiencing all the courses,
0:23:59 > 0:24:02to be honest, I don't see anything standing in my way.
0:24:02 > 0:24:05Right, I think perhaps we ought to look at the menus.
0:24:05 > 0:24:10In the chamber, the judges must decide which menu they think is best.
0:24:10 > 0:24:12Richard's strategy was to be quirky,
0:24:12 > 0:24:15fun with a touch of nostalgia.
0:24:16 > 0:24:18Aktar took a different approach
0:24:18 > 0:24:20and created dishes with theatre
0:24:20 > 0:24:22that would be perfect for sharing.
0:24:22 > 0:24:24It was very much a day of two menus, I think.
0:24:24 > 0:24:27And we're fairly clear who cooked which.
0:24:27 > 0:24:30I think there's a good chance that one, or even two dishes
0:24:30 > 0:24:33from the winning menu could end up at the banquet.
0:24:33 > 0:24:37It's interesting looking at two chefs who come from completely different journeys.
0:24:37 > 0:24:39I don't know who I'll to vote for.
0:24:39 > 0:24:44It's difficult, but the truth is, we have to pick the best menu to go forward to the final.
0:24:49 > 0:24:52- One of those two menus, Oliver. Have you made up your mind?- Yes, I have.
0:24:52 > 0:24:56- Have you made up your mind? - I have, Prue, yes.- And so have I.
0:24:56 > 0:24:58So we will get the chefs in.
0:25:00 > 0:25:03With all four courses tried and tested,
0:25:03 > 0:25:06it's time for the chefs to learn their fate.
0:25:09 > 0:25:14So, welcome, chefs. I guess you've had quite a stressful week.
0:25:14 > 0:25:18I've enjoyed every moment of it but it was very stressful.
0:25:18 > 0:25:23- And, Richard, how about you? - It was one of the hardest weeks in my life, to be honest.
0:25:23 > 0:25:28We've had quite a difficult day today because there's been some great food from both of you.
0:25:28 > 0:25:35But we do have to choose by the menu, not by the individual dishes and we have all made up our minds.
0:25:38 > 0:25:40So, Oliver, Menu A or Menu B?
0:25:40 > 0:25:42- Menu B.- Menu B.
0:25:44 > 0:25:47- And Matthew?- It's Menu B for me as well.- Menu B for you too.- Yeah.
0:25:49 > 0:25:54Well, I'm actually Menu A, but that means Menu B has won.
0:25:54 > 0:26:00Of course, neither of you two know who is A and who is B.
0:26:00 > 0:26:03So we had better find out.
0:26:09 > 0:26:12Well, the chef going forward
0:26:12 > 0:26:15to represent the Central Region
0:26:15 > 0:26:19in the Great British Menu final will be...
0:26:20 > 0:26:22- Good luck, mate.- Good luck.
0:26:31 > 0:26:35- Aktar Islam. Well done, Aktar. Congratulations.- Well done.
0:26:35 > 0:26:36Well done.
0:26:38 > 0:26:42- Tell us how that feels? - It feels absolutely amazing.
0:26:42 > 0:26:46To be totally honest with you, I felt I came in as a bit of an...
0:26:46 > 0:26:50bit of an underdog to this competition.
0:26:50 > 0:26:53So...I'm just pleased.
0:26:53 > 0:26:56All I can say is we ate a great deal of food.
0:26:56 > 0:27:01I think the sheer scale of eating was unusual, even by our standards.
0:27:01 > 0:27:04It's a compliment to both of you.
0:27:04 > 0:27:09I think, Aktar, it was your menu as a whole, not that it was entirely without fault,
0:27:09 > 0:27:12but nevertheless I think that was what won me over.
0:27:12 > 0:27:16The lamb was absolutely amazing. That was your knock-out dish.
0:27:16 > 0:27:22I think the fish was overcooked, possibly you need to look at doing something to it
0:27:22 > 0:27:25to maybe make it look a bit more dramatic.
0:27:25 > 0:27:31Richard I must say I voted for you because I thought the skill of your cooking came through on every dish.
0:27:31 > 0:27:36Perfectly seasoned, perfectly cooked. They were master's dishes, they really were.
0:27:36 > 0:27:40But congratulations, Aktar, you really do deserve it and commiserations, Richard.
0:27:40 > 0:27:45- Thank you.- It was a close call. So thank you very much indeed.
0:27:45 > 0:27:47It's a pleasure, thank you.
0:27:51 > 0:27:53'The comments I got from the judges,'
0:27:53 > 0:27:58technical skill, fantastic cooking, that's enough for me right now. I'm chuffed to bits with that.
0:27:58 > 0:28:00- Cheers, mate.- Well done.
0:28:00 > 0:28:04- Thanks every so much, guys. Thank you.- Thank you very much.
0:28:04 > 0:28:07I'm over the moon. Emotions I can't put into words.
0:28:07 > 0:28:14This week has been very tough for me, I've had a lot of problems. But, finally, I've come through.
0:28:15 > 0:28:19Next week on Great British Menu, three chefs from the South West
0:28:19 > 0:28:22brave the kitchen, but can they take the heat?
0:28:25 > 0:28:28- I'm ready for a fight.- I want to win, I want to get a dish to the banquet.
0:28:28 > 0:28:30I believe I can come out on top.
0:28:30 > 0:28:33Subtitles by Red Bee Media Ltd
0:28:33 > 0:28:36E-mail subtitling@bbc.co.uk