0:00:02 > 0:00:07It's day three on Great British Menu. Three chefs from the South West,
0:00:07 > 0:00:10Andre Garrett, John Hooker and Paul Ainsworth,
0:00:10 > 0:00:16have been doing battle for the chance to cook at the ultimate street party.
0:00:16 > 0:00:19On Monday, there was drama over the starters.
0:00:19 > 0:00:21- Oh...- BLEEP
0:00:21 > 0:00:25And yesterday's fish course brought out Andre's competitive streak.
0:00:25 > 0:00:28We've got a bit of work on to topple the master.
0:00:28 > 0:00:35It earned him top score for the day, but John had a complete disaster and even forgot part of his dish.
0:00:35 > 0:00:39If I'd put that jelly on, maybe I'd be a point closer.
0:00:39 > 0:00:43Today is the main course and so far, Paul is top of the leader board.
0:00:43 > 0:00:47I'm determined to keep hold of first place, more than ever.
0:00:47 > 0:00:52Awarding the points this week is two Michelin star holder Michael Caines.
0:00:52 > 0:00:58This is the main course. This is the time for the chefs to step up and produce something spectacular.
0:00:58 > 0:01:01The dishes vying to be served at the People's Banquet today
0:01:01 > 0:01:04are rib of beef, pommes Anna and English peas,
0:01:04 > 0:01:10Great British pork "head to toe", and Dexter beef with a tongue and cheek pie and creamed horseradish.
0:01:10 > 0:01:13Can Andre or John surge up the points table?
0:01:13 > 0:01:18I need a very good score for my own confidence and to keep me in the game.
0:01:18 > 0:01:24I've got to cook some good food, push those boys out the way and get to that judges' chamber.
0:01:34 > 0:01:38All the chefs this year have been exploring their local communities,
0:01:38 > 0:01:42meeting inspiring people who already bring us together through food.
0:01:42 > 0:01:47Food was what gathered people round the table and started conversation.
0:01:47 > 0:01:52They've been road-testing their dishes to see if they'll go down well at our street party,
0:01:52 > 0:01:58but standing between them and the People's Banquet is Great British Menu veteran Michael Caines
0:01:58 > 0:02:03whose restaurant was recently voted the best in Britain.
0:02:03 > 0:02:08I don't want to send anything through that's not good enough to represent the South West
0:02:08 > 0:02:12and I really expect these guys to up the ante.
0:02:16 > 0:02:22First in today is classically trained Michelin star holder Andre Garrett.
0:02:22 > 0:02:28Two courses in, he's in second place and he's got a clear aim for the next two heats.
0:02:28 > 0:02:34I'll be very happy if my scores are consistent and high and just in there to get myself through to the final.
0:02:37 > 0:02:41- Hello, Andre.- Hello, chef.- Main course - what dish are you doing?
0:02:41 > 0:02:46I've got a rib of beef. I'm doing that with a pommes Anna potato.
0:02:46 > 0:02:52I've got black truffle. And I'm doing a take on a petits pois a la francaise
0:02:52 > 0:02:58- with a parsley and a bone marrow custard.- I'm thinking about that brief of dishes that can be shared.
0:02:58 > 0:03:04- How will you take that challenge on with this main course? - I want to use some black truffle.
0:03:04 > 0:03:09I want these people that we're cooking for to enjoy themselves, to give them a bit of luxury.
0:03:09 > 0:03:16It's going to be a tough day today. The main course is always difficult. I'm expecting great things from you.
0:03:16 > 0:03:20Andre is drawing on his knowledge of classic French cuisine
0:03:20 > 0:03:24for his dish which he sees being carved at the table family style.
0:03:24 > 0:03:26But is he playing it too safe?
0:03:26 > 0:03:32Is this beef dish too simple? Will it deliver that wow factor that I expect for the main course?
0:03:32 > 0:03:36Second in line is Paul Ainsworth. He's been in the lead since day one.
0:03:36 > 0:03:39But he's finding it tough at the top.
0:03:42 > 0:03:44The boys are pushing real, real hard,
0:03:44 > 0:03:49so I just hope that I can maintain that position and I just hope that I can finish first place.
0:03:49 > 0:03:56- Hi, Paul.- Hi. How are you, Michael? - Good, thanks. Feeling confident then after the last two courses?
0:03:56 > 0:04:03Yeah, definitely. Especially with this course. I've really got high expectations for this one.
0:04:03 > 0:04:07- What are you cooking for us? - Great British pork "head to toe".
0:04:07 > 0:04:11So I'm going to kind of... The cheek's in there, the ears.
0:04:11 > 0:04:14- Yeah.- Really beautiful free-range pork.
0:04:14 > 0:04:20Here I've done the belly. I've got the fillet which I'll cook on the bone. It gives a lovely flavour.
0:04:20 > 0:04:25I'll put it all together, so it looks like the pig, then I'll make a sausage roll.
0:04:25 > 0:04:31You've really embraced the sharing, but there's a lot to do. Are you going to be OK for timing?
0:04:31 > 0:04:34Yeah, I think I'm going to be OK for timing.
0:04:34 > 0:04:37Not only do I think it's a great flavour,
0:04:37 > 0:04:42but the pressure cooker really cuts down the time and lets me showcase these ingredients.
0:04:42 > 0:04:46Paul's piggy platter features four different cuts of pork,
0:04:46 > 0:04:50but for the third day running, it's a complicated dish.
0:04:50 > 0:04:55If he has bitten off more than he can chew, it could cost him dearly.
0:04:55 > 0:05:01I'll expect all those elements to be done to absolute perfection and I'll be marking him accordingly.
0:05:01 > 0:05:08Last up is John Hooker. So far, he has failed to prove he can adapt his restaurant style for the banquet,
0:05:08 > 0:05:13leaving him three points behind Andre in last place, but he is not beaten yet.
0:05:13 > 0:05:20It's only three points, I'm not climbing Everest and I can do it with these next two courses.
0:05:20 > 0:05:23- Good morning, John. - Morning, Michael.
0:05:23 > 0:05:27- Trailing a bit. A bit of pressure. - Head down and push on today.
0:05:27 > 0:05:30Main course - what are you cooking?
0:05:30 > 0:05:34It's Dexter beef from the West Country with a tongue and cheek pie.
0:05:34 > 0:05:40- What's the inspiration behind this dish?- It's my grandmother, the old pot roast brisket she used to do.
0:05:40 > 0:05:46- Got a bit of horseradish with that? - Classic flavours, some creamed horseradish to go with it.
0:05:46 > 0:05:49- Asparagus?- Asparagus, baby leeks, seasonal vegetables.
0:05:49 > 0:05:52Today is all about sharing. It's on a big platter.
0:05:52 > 0:05:58- You've made that a real focus? - A huge focus. This is the main event and I've got to nail it.
0:05:58 > 0:06:03John is sure that this time his dish of local Devon beef is on the money.
0:06:03 > 0:06:06He's even using a favourite family recipe,
0:06:06 > 0:06:09but it's going to take a lot to convince Michael.
0:06:09 > 0:06:15What John needs to do is embrace that celebration, the sharing concept. The other two have done it.
0:06:15 > 0:06:20John seems to be stuck in his restaurant mode. Let's hope he can come to banqueting mode.
0:06:27 > 0:06:31With just five points separating the top and bottom scores,
0:06:31 > 0:06:36all three chefs know that their performance in this course could swing the competition
0:06:36 > 0:06:40and they're watching each other closely.
0:06:40 > 0:06:46Andre has found his stride after his fish course. That's given him a massive confidence boost.
0:06:46 > 0:06:50I would love to overtake Paul, but I know he's a damn good chef.
0:06:50 > 0:06:54I'm chasing both guys. They can't rest on their laurels.
0:06:54 > 0:06:58Although Andre and John are getting stuck into their beef dishes,
0:06:58 > 0:07:01they're taking a keen interest in leader Paul's pork.
0:07:01 > 0:07:07I think this was one of my easiest ones to come up with. Pork is one of my favourite things to cook with.
0:07:07 > 0:07:11I love that whole nose to tail sort of thing.
0:07:11 > 0:07:14How many different things have you got going on?
0:07:14 > 0:07:19I've got the ears, the belly, the cheek. I've got fillet on the bone.
0:07:19 > 0:07:22- Are you pressure-cooking it all then?- Yeah.
0:07:22 > 0:07:27Paul has shown he is not afraid to be unconventional all week
0:07:27 > 0:07:32and he has managed to surprise his rivals again with his choice of cooking method.
0:07:33 > 0:07:36A very old-fashioned way of cooking.
0:07:36 > 0:07:41My mother used to cook like that - put something on, go to work, come back, it was still ticking away.
0:07:41 > 0:07:46I don't use a pressure cooker, but let's see how it comes up to the pass.
0:07:50 > 0:07:54In the starter, both John and Andre cooked pork. John came out on top.
0:07:54 > 0:07:59Now it's the battle of the beef, but who has picked the best cut?
0:07:59 > 0:08:03- John, that beef looks beautiful.- It's aged on the bone, 28 days hung.
0:08:03 > 0:08:09It's Dexter, it's smaller, it gets loads more marbling and flavour into it. I love this breed.
0:08:09 > 0:08:15- What cut have you gone for? - I'm going for something different, what my butcher calls the deckle,
0:08:15 > 0:08:20which is the flank of the rib-eye. There's a lot of flavour running through that.
0:08:20 > 0:08:23I want to showcase something quite special.
0:08:23 > 0:08:27I think today is going to be very competitive.
0:08:27 > 0:08:33I think we're all very strong on our meat courses. I think it's probably the strongest course all round.
0:08:33 > 0:08:36It's going to be a good competition today.
0:08:36 > 0:08:38It's the main event.
0:08:38 > 0:08:43I'm so happy with my course, but you can feel it in the air. It's full on today.
0:08:43 > 0:08:47It means a lot to everyone. We're here to do the South West proud.
0:08:47 > 0:08:51Classically trained Andre is stuffing his beef
0:08:51 > 0:08:54with luxurious black truffles and cured Italian pork fat
0:08:54 > 0:09:00in a bid to lift his dish out of the ordinary, but Michael is yet to be convinced.
0:09:00 > 0:09:04Andre has chosen to use black truffle, a prime ingredient.
0:09:04 > 0:09:09It'll be interesting to see how the flavours come through and if that adds value to the dish.
0:09:09 > 0:09:13Rival Paul's trademark so far has been quirky, humorous touches
0:09:13 > 0:09:20and his little twist today is a sausage roll in the shape of a trotter, filled with black pudding.
0:09:20 > 0:09:24So, Paul, is black pudding something that everybody likes?
0:09:24 > 0:09:27This black pudding I'm using is beautiful.
0:09:27 > 0:09:32It's pinhead oatmeal and it's got a really nice sausagey taste.
0:09:32 > 0:09:36With it being in a sausage roll, everybody loves sausage rolls, don't they?
0:09:36 > 0:09:41Paul's dish carries a bit of risk. He's using the ears, black pudding,
0:09:41 > 0:09:47which are things that people may not have tasted before or be used to. That's going to be a challenge.
0:09:48 > 0:09:55Across the kitchen, John has been quietly grating the horseradish to go with his beef dish.
0:09:55 > 0:10:00He knows he needs to deliver a knockout platter today and claw back some points
0:10:00 > 0:10:03and the strain is starting to show.
0:10:03 > 0:10:09- John, where are you up to?- I've got my emulsion on for my mash. The cheek and the tongue are all in braising.
0:10:09 > 0:10:13This is cream, butter, then I'm finishing it with dripping.
0:10:13 > 0:10:16You seem a little subdued. Feeling a bit of pressure?
0:10:16 > 0:10:20I'm concentrating on my food, then up to the pass with a great dish today.
0:10:20 > 0:10:25I want to see that bubbly John and I want to see that come through in his dishes -
0:10:25 > 0:10:31embrace that banquet and that sharing concept and really deliver a fantastic-tasting dish.
0:10:31 > 0:10:37There's a lot resting on me to do well today. Inspired by my grandmother's pot roast beef,
0:10:37 > 0:10:43I'm taking it to a different level, but I don't want to let them down or myself. I have to cook like a madman.
0:10:43 > 0:10:48Like all the chefs, John has been looking for ideas for his menu in his local neighbourhood.
0:10:48 > 0:10:51Back home in Tavistock in Devon,
0:10:51 > 0:10:55he invited his mum round to raid the family recipe archive.
0:10:56 > 0:11:00- Hi, Mum.- John's gran, who recently passed away,
0:11:00 > 0:11:06used to make a fantastic beef pot roast and he wants to use the recipe.
0:11:06 > 0:11:11I know Gran never used garlic or thyme, but that's me being cheffy John.
0:11:11 > 0:11:13Back then, you didn't use garlic.
0:11:13 > 0:11:18- Was it a big deal for Gran when she cooked for all of us, ten grandchildren?- She loved it.
0:11:18 > 0:11:21The end result was having all the family together
0:11:21 > 0:11:25and seeing everybody and enjoying a meal and sharing everything.
0:11:27 > 0:11:31After a few hours at 150 degrees, it's time for a taste.
0:11:32 > 0:11:38- Do you reckon I'll do Nan proud with this dish, Mum?- Nan would be very proud of you. It's gorgeous.
0:11:38 > 0:11:44But John wants feedback from outside the family circle, so he's off to meet a group in Tavistock
0:11:44 > 0:11:47who are compiling a book of local recipes.
0:11:47 > 0:11:53It's great what the community is doing to treasure these old recipes, people's memories, people's passion.
0:11:53 > 0:11:56Every recipe in the book will have a story with it
0:11:56 > 0:12:00and John would like his gran to be commemorated in this way.
0:12:00 > 0:12:05He's brought his version of her pot roast to a tasting session for possible entries.
0:12:05 > 0:12:09- This is your pie?- Yes. - Beautiful pastry, Wendy.
0:12:09 > 0:12:15The local recipe book is being compiled by two ladies called Wendy and Sue.
0:12:15 > 0:12:19- I'd love to contribute a recipe to it.- It's not a typical cookery book.
0:12:19 > 0:12:23- It talks about how people came by their recipes.- Right.
0:12:23 > 0:12:28John's gran's pot roast fits the bill perfectly, but what do the tasters make of it?
0:12:28 > 0:12:33- Is everyone ready to get stuck into my dish?- Yes.- That is so nice.
0:12:33 > 0:12:37I think John's dish was absolutely amazing. It tasted beautiful.
0:12:37 > 0:12:41- Take a big bit.- What do you intend to serve it with?- I don't know yet.
0:12:41 > 0:12:45I've done it in its basic form. I'm going to use it as part of my dish.
0:12:45 > 0:12:49The meat was... They say down here "as tender as a woman's heart".
0:12:49 > 0:12:56It's a hit with the group and moved by Wendy and Sue's hard work, John has a proposition for them.
0:12:56 > 0:13:00If I get to the banquet, Wendy and Sue, I'd love to invite you two
0:13:00 > 0:13:06- for your dedication and enthusiasm, for organising this whole cookbook. - That would be wonderful.
0:13:06 > 0:13:10I'm absolutely thrilled that we've been invited if he gets through.
0:13:10 > 0:13:15I hope he does. If he takes our beef from Devon, I think he's got a chance.
0:13:15 > 0:13:21What a great experience, meeting those guys, everything they're doing for the Tavistock community.
0:13:21 > 0:13:27I feel like I've done my gran's dish justice. I must take it to the next level and get it on that banquet.
0:13:29 > 0:13:34Three top chefs from the South West are fighting to make the ultimate main course,
0:13:34 > 0:13:39one that the guests at the People's Banquet will want to share and enjoy.
0:13:39 > 0:13:43Michelin-starred Andre is hoping to push into first place
0:13:43 > 0:13:46with a rib of beef, pommes Anna and peas.
0:13:46 > 0:13:49Newcomer Paul is defending his lead
0:13:49 > 0:13:53with a full-on platter of pork, including a witty take on trotters.
0:13:53 > 0:13:59And Devon boy John is hoping Dexter beef with a tongue and cheek pie,
0:13:59 > 0:14:03based on his Gran's recipe, will get him back in the running.
0:14:03 > 0:14:06They are desperate to impress Michael Caines
0:14:06 > 0:14:10who won't be satisfied with anything but the best.
0:14:10 > 0:14:16I've got a massive expectation from these chefs. I expect them to push each other every step of the way.
0:14:23 > 0:14:26In the kitchen, they're all concentrating hard.
0:14:26 > 0:14:29Paul is making intricate roundels of crackling.
0:14:29 > 0:14:33Andre is slicing potatoes for his pommes Anna
0:14:33 > 0:14:36and John is ricing potatoes for his pie topping.
0:14:37 > 0:14:43John knows that unless he gets some points back today, he'll be in big trouble.
0:14:43 > 0:14:45And he's unusually quiet.
0:14:45 > 0:14:50John needs to believe in himself and learn some of the lessons from the last two courses.
0:14:50 > 0:14:56The other guys have given him a real lesson in how to embrace that spirit of the banquet
0:14:56 > 0:14:58and he needs to heed that advice.
0:14:58 > 0:15:04He's paying close attention to his rivals' progress and it hasn't escaped his notice
0:15:04 > 0:15:07that Andre is working on a very tricky dish.
0:15:07 > 0:15:12- All right, chef?- All right, chef. - Pommes Anna? - Yeah, one of the old classics.
0:15:12 > 0:15:16- Named after a French lady, innit? - Yeah. I'm not quite sure who,
0:15:16 > 0:15:19but it's something I like cooking.
0:15:19 > 0:15:25- Are you going to turn this out, nice, crisp, golden potato? - Yeah, it's going to be served whole.
0:15:25 > 0:15:29- Then people can cut into it like a cake.- Wedges of potato?- Yeah.
0:15:29 > 0:15:35Andre's mastery of the classics may be daunting, but he's been marked down for lacking the fun factor.
0:15:35 > 0:15:39Could John edge into second place with his hearty pot roast?
0:15:39 > 0:15:42- Hey, John. How are you getting on? - I'm good.
0:15:42 > 0:15:46Ox cheek's on, confit's done. I'll put my pies together in a minute.
0:15:46 > 0:15:50My beef's resting. It's cooked up beautifully with the dripping.
0:15:50 > 0:15:55- I'm just bringing it all together. Ten minutes to go. - I'm really interested in the pie.
0:15:55 > 0:16:00- I've braised the cheek, pressed it, sliced it.- What's the braising liquor?- I've seared it.
0:16:00 > 0:16:07Then I marinaded it in port wine, Bordeaux wine, rosemary, garlic, and cooked them really slowly.
0:16:07 > 0:16:10That's the base for the bottom of the pie.
0:16:10 > 0:16:14That strip loin is a real fantastic showpiece.
0:16:14 > 0:16:16- Yeah.- How will you serve that?
0:16:16 > 0:16:21Double steaks. Not too rare. Nice and pink right the way through.
0:16:21 > 0:16:26Then just carving it down with seasonal veg and a beautiful pie on the side.
0:16:26 > 0:16:30- You're serving that pre-carved? - Yeah, pre-carved.
0:16:30 > 0:16:35You really feel that's going to showcase the spirit of these sharing platters?
0:16:35 > 0:16:41Beautiful Dexter beef will be on a big board in the middle of the table, then the little pies one between two.
0:16:41 > 0:16:44You'll have that sense of theatre.
0:16:44 > 0:16:50I've found out about John's beef and I'm disappointed that he's chosen to cut it into big, thick steaks.
0:16:50 > 0:16:55I thought he was going to roast the whole joint and put it on the table for it to be sliced.
0:16:55 > 0:17:00He's going back to that restaurant instinct and that might cost him.
0:17:03 > 0:17:07There's no time for John to change his plans now.
0:17:08 > 0:17:14As plating up approaches, he pipes his horseradish cream into little jars
0:17:14 > 0:17:19and despite Michael's reservations, slices up the beef into individual portions
0:17:19 > 0:17:22and arranges them on his platter.
0:17:22 > 0:17:26Finally, his gran's pie takes pride of place.
0:17:31 > 0:17:35So let's just go through how we're going to serve this one then.
0:17:35 > 0:17:37These are one between two on the day.
0:17:37 > 0:17:42So everyone will be helping themselves to this, pick up the veg,
0:17:42 > 0:17:43beef...
0:17:44 > 0:17:50- That's my tongue and cheek pie with Dexter beef.- Great. Let's take that away. Come on, John.
0:17:50 > 0:17:55Will John's Dexter beef help him claw back points?
0:17:56 > 0:18:01Or is his choice of presentation his dish's fatal flaw?
0:18:02 > 0:18:06- Happy with the texture of the beef? - Yeah, it's beautiful.
0:18:06 > 0:18:12- It eats really well. The flavour's there.- Shall we taste this pie? - This pie, yeah. The do-or-die pie.
0:18:17 > 0:18:23- I think the textures of the tongue and cheek are nice.- Yeah.- He's done his grandma proud.- Very much.
0:18:23 > 0:18:28If it was a big banquet, maybe serving it on the bone... Why didn't you do that?
0:18:28 > 0:18:35The beef's good enough to get enough flavour out of that rendered dripping into it. I stand by my convictions.
0:18:35 > 0:18:39Is this enough of a wow factor? Would you have carved the beef?
0:18:39 > 0:18:41I would have left it whole.
0:18:41 > 0:18:45I think Michael will pick up on the beef being sliced.
0:18:45 > 0:18:49Again it's a bit "restauranty", dressing the veg over like that.
0:18:49 > 0:18:54I'm so proud of that dish. I put my heart and soul into it. Let's see what the scores bring.
0:18:54 > 0:18:58Now the pressure is on Andre and he's determined
0:18:58 > 0:19:02to use his Michelin-starred skills to knock Paul off the top spot.
0:19:02 > 0:19:06But Michael is worried his classical fine dining approach
0:19:06 > 0:19:09might be too refined for a fun-filled street party.
0:19:09 > 0:19:13- OK, Andre, this is the pommes Anna? - Yeah, all good.
0:19:13 > 0:19:18- So it's got the truffle through this?- No, the truffle's through the beef.- OK.
0:19:18 > 0:19:24This is just a basic pommes Anna, sliced potato, molten inside, cooked with duck fat and butter.
0:19:24 > 0:19:30- Andre, you're using a lot of French influences. Is that right for the Great British Banquet?- I think so.
0:19:30 > 0:19:34It's the way I cook. It's the way I've been trained.
0:19:34 > 0:19:37Paul did a Chinese-style duck with South West products.
0:19:37 > 0:19:41I'm using South West products, cooking a French way.
0:19:41 > 0:19:45I think it's giving back something spectacular to people.
0:19:46 > 0:19:52Convinced he's on the right track and with time against him, Andre is ploughing on.
0:19:53 > 0:19:56He brushes his pommes Anna with olive oil
0:19:56 > 0:20:01and slices the well-done ends off his beef with truffles and cured pork fat,
0:20:01 > 0:20:05ready for the guests to carve themselves.
0:20:05 > 0:20:10Finally, the pea, carrot and parsley custard is poured into decorative copper pans
0:20:10 > 0:20:13and his platter is ready for the pass.
0:20:16 > 0:20:19So we have a deckle or a rib of beef
0:20:19 > 0:20:22with truffle and lardo di Colonnata.
0:20:22 > 0:20:27We have fresh peas and onions, carrots in a parsley and bone marrow custard.
0:20:27 > 0:20:30But where's the inspiration for this dish?
0:20:30 > 0:20:35I wanted to give them something to reward them. Truffle is something we don't eat every day.
0:20:35 > 0:20:42- A lot going on, chef. Was it a push to get it out?- I was OK with this one.- You weren't sweating like me!
0:20:42 > 0:20:44- Shall we go taste it?- Yeah.
0:20:45 > 0:20:50Is this the sharing platter Michael wants to see from Andre?
0:20:50 > 0:20:54Or has his preference for classic French cooking been his undoing?
0:20:54 > 0:20:58Does this dish really represent the South West in all its glory?
0:20:58 > 0:21:02It represents the best of what the South West has to offer.
0:21:02 > 0:21:07- Do you think the bone marrow is right for the People's Banquet? - Yeah, I do.
0:21:07 > 0:21:12The thing about it is it tastes of dripping and Yorkshire pudding.
0:21:12 > 0:21:15- Are you happy with the cooking of the beef?- Very happy.
0:21:15 > 0:21:18I've cooked the main muscle slowly.
0:21:18 > 0:21:22I want to keep all that flavour in there and sear it at the end.
0:21:22 > 0:21:27- I'm not sure if I get the truffle. - I had a little bit of grit.- Yeah.
0:21:27 > 0:21:30Some might scream, "What, no gravy?"
0:21:30 > 0:21:33Here we are with our marrow bone custard.
0:21:34 > 0:21:38- That's perhaps a controversial choice here.- Yes, a daring move.
0:21:38 > 0:21:43The meat has quite a lot of moisture and you might detract away from the flavour.
0:21:43 > 0:21:50- I think a dark sauce or a gravy would just tie the dish together. - Yeah, without a doubt. Definitely.
0:21:50 > 0:21:55I think my execution was good. I think I was brave with my cut of beef.
0:21:55 > 0:22:01The bone marrow and parsley custard and everything was really good. It was all on time. I'm very happy.
0:22:01 > 0:22:06Two contenders down, one to go, and it's Paul's turn to step up to the plate.
0:22:06 > 0:22:11He's in the lead, having delivered two outstanding platters so far this week,
0:22:11 > 0:22:16but that just adds to the pressure as he tries to deliver yet another ambitious dish.
0:22:16 > 0:22:21- It's a tricky balancing act.- Yeah. - What's going on? - I'm just pressing down my pork.
0:22:21 > 0:22:27- All that pork in one pot under the pressure cooker, that's worked well for you?- Yeah, I believe it has.
0:22:27 > 0:22:30The cheeks haven't lost too much of their shape.
0:22:30 > 0:22:37They're nice and plump still and they just keep that fantastic flavour without it disappearing into the pan.
0:22:37 > 0:22:41- Feeling confident?- Yeah.- Good. I'll leave you to get on with it.- Thanks.
0:22:41 > 0:22:47As well as cooking pork in four different ways, Paul is serving potatoes mashed with cream,
0:22:47 > 0:22:51a pickled pear and onion compote and lettuce mixed with peas,
0:22:51 > 0:22:53and he doesn't have time to talk.
0:22:53 > 0:22:55Is it all going all right, chef?
0:22:55 > 0:22:57Yeah.
0:22:57 > 0:22:59Lovely.
0:22:59 > 0:23:05He starts assembling his deconstructed pig at the trotter end and builds his way forwards.
0:23:06 > 0:23:12His competitors are praying for a mistake as he puts the finishing touches to his platter.
0:23:16 > 0:23:22- There we are, my Great British pork "head to toe".- Just remind us of the inspiration behind this dish.
0:23:22 > 0:23:27I just wanted to showcase the whole animal and I went with the cheeks and the ears.
0:23:27 > 0:23:32I went for a different texture on the ears with the polenta and paprika.
0:23:32 > 0:23:37I did the crackling, so it comes out a bit different and nice and easy to eat as well.
0:23:37 > 0:23:41- Can you see it being paraded through that banquet hall?- Definitely.
0:23:41 > 0:23:46When that goes down, I think it will just be a real talking point.
0:23:46 > 0:23:50The proof of the pudding is in the eating, so let's have a taste.
0:23:50 > 0:23:53Has Paul pulled off yet another winning dish
0:23:53 > 0:23:57or has he over-reached himself this time?
0:23:57 > 0:23:59- So this is the ear here.- Yeah.
0:23:59 > 0:24:04You've paned it with the polenta and a little bit of smoked...
0:24:04 > 0:24:07Smoked paprika and a bit of rock salt.
0:24:07 > 0:24:11It's nice. People who might normally turn their nose up at ears...
0:24:11 > 0:24:15The polenta just adds a total different texture.
0:24:15 > 0:24:19- And those pigs' ears...- Very nice with the polenta, a nice crispiness.
0:24:19 > 0:24:25There is a lot of pork, a lot of food. Is it too much for the amount of people there?
0:24:25 > 0:24:30- It's a banquet, it's a special occasion.- You've got Henry VIII sat there, tapping their bellies.
0:24:30 > 0:24:33Are you pleased with the presentation?
0:24:33 > 0:24:38Yeah, I am. I would like people to just pick that up
0:24:38 > 0:24:45and eat it like that. You get that lovely glaze on the belly. You put it down and you might come back to it.
0:24:45 > 0:24:50I'm not sure everyone will like the black pudding, but there is a lot going on.
0:24:50 > 0:24:53Moving to the loin, you've served it medium-rare.
0:24:53 > 0:24:56Are you not worried that might put people off?
0:24:56 > 0:25:02I would have liked to have taken that just a touch further. I think that is a fair point.
0:25:02 > 0:25:06I'm really made up with it. I gave it everything I've got.
0:25:06 > 0:25:11If I get a low score, I get a low score. I'm hoping for a high score. I really am.
0:25:13 > 0:25:17All the chefs are on tenterhooks now as they wait for Michael's verdict.
0:25:20 > 0:25:24I would love to overtake Paul, but I know he's a damn good chef.
0:25:24 > 0:25:30It was really nerve-wracking today. I really want and need a good score today.
0:25:30 > 0:25:34It's imperative that I get one, so it's shaky times.
0:25:34 > 0:25:40The chefs are about to hear what Michael thinks of their dishes and how he's marked them.
0:25:44 > 0:25:49Well, gentlemen, what a main course! That was really tough.
0:25:49 > 0:25:54John, your seared Dexter beef with your tongue and cheek pie...
0:25:55 > 0:26:02A little bit of the joy was taken out from the beef when you cut it in two. It took away the fun of it.
0:26:02 > 0:26:06I was hoping to see that presented whole and served on the platter.
0:26:08 > 0:26:12Andre, your rib of South West beef...
0:26:13 > 0:26:17Did it really need that Italian pork inside the beef there?
0:26:18 > 0:26:22It kind of took away some of the flavour of the beef itself.
0:26:22 > 0:26:29Perhaps if you'd used some of the beef-rendered fat, it might have given a more beefy flavour to it.
0:26:29 > 0:26:32Paul, your Great British pork "head to toe"...
0:26:32 > 0:26:34The presentation was stunning.
0:26:34 > 0:26:39I was just a bit worried. I think you slightly undercooked the pork.
0:26:41 > 0:26:47Gentlemen, this by far was the toughest of all the courses so far to judge.
0:26:47 > 0:26:51John, your seared Dexter beef, I'm going to give you...
0:26:53 > 0:26:55..seven out of ten.
0:26:57 > 0:27:00Andre, your rib of South West beef...
0:27:00 > 0:27:02I'm going to give you...
0:27:03 > 0:27:05..eight out of ten.
0:27:07 > 0:27:11Paul, your Great British pork "head to toe"...
0:27:11 > 0:27:14I'm going to give you...
0:27:17 > 0:27:19I'm going to give you eight out of ten.
0:27:29 > 0:27:34So with three dishes down, Paul is still in the lead with 24.
0:27:34 > 0:27:39Andre is two points adrift, but holds on to second place with 22
0:27:39 > 0:27:43while John has a tough job ahead with a total of just 18.
0:27:45 > 0:27:49An exceptional score. I'm really, really pleased, scoring eight.
0:27:49 > 0:27:54Getting an eight on the main course was stuff that dreams are made of.
0:27:54 > 0:27:58I've still got to try and catch them. I'll just be the best that I can be.
0:27:59 > 0:28:04Tomorrow is their last chance to pick up points and Andre is worried.
0:28:04 > 0:28:09Mine's more of a classical approach. These guys have more of a modern approach.
0:28:09 > 0:28:12It's all still to cook for.
0:28:12 > 0:28:18Anything can happen. Things can get dropped, burnt, broken. You've got to be in it to win it. I'm still in it.
0:28:18 > 0:28:24I have no room for error on the dessert. I want to really showcase it and impress everybody.
0:28:38 > 0:28:43Subtitles by Subtext for Red Bee Media Ltd 2011
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