0:00:02 > 0:00:05The competition continues on Great British Menu.
0:00:05 > 0:00:12This week, three of Scotland's top chefs, Michael Smith, Tony Singh and Philip Carnegie,
0:00:12 > 0:00:17are fighting for the chance to cook at the People's Banquet, the ultimate street party.
0:00:17 > 0:00:23Yesterday was a battle for the starters and a baptism of fire for new boy Philip.
0:00:23 > 0:00:27- It's cremated the top. - A last-minute mistake
0:00:27 > 0:00:31put him two points behind returning competitors Tony and Michael.
0:00:31 > 0:00:34It's a blank canvas. It's all to play for.
0:00:34 > 0:00:38Scoring them all week is Great British Menu veteran Alan Murchison.
0:00:38 > 0:00:45We've had a solid start, but they need to take a few more risks to elevate a dish from good to great.
0:00:45 > 0:00:50Today, it's the fish course and the three dishes coming to blows
0:00:50 > 0:00:54are smoked salmon kedgeree, langoustines and chilli jam
0:00:54 > 0:00:56and seafood platter.
0:00:56 > 0:00:58I'm gunning for this one.
0:00:58 > 0:01:03After the disaster I had with the oven, this is serious stuff now.
0:01:13 > 0:01:18This year, the chefs have sought out heroic characters in their local communities
0:01:18 > 0:01:22who already use the power of food to bring people together.
0:01:22 > 0:01:27They'll be their guests of honour at the People's Banquet if they win.
0:01:27 > 0:01:31It's really important that these people are represented.
0:01:31 > 0:01:35There's nothing more important than family and community.
0:01:35 > 0:01:40But first, the chefs have to come up with magnificent sharing platters.
0:01:40 > 0:01:45This year's competition is tough because it's not restaurant food.
0:01:45 > 0:01:50When people are challenged to do something different, it has to be spectacular.
0:01:50 > 0:01:53They are being scrutinised by award-winning chef Alan Murchison.
0:01:53 > 0:01:58He felt the heat of the kitchen last year when he beat Michael and Tony.
0:01:58 > 0:02:04What I'm looking for today is a little bit more finesse. The guys need to move it up a gear.
0:02:08 > 0:02:11First up is Michael Smith
0:02:11 > 0:02:16who is banking on a menu of traditional Scottish classics to get him through.
0:02:16 > 0:02:19His rustic baked cheese earned him six points
0:02:19 > 0:02:24and joint first place, a position he is determined to hold on to.
0:02:24 > 0:02:29I'm tied up with Tony, Phil's just behind. It's all close, so I'm going to give it my best shot.
0:02:34 > 0:02:38- Fish course - what have you got for us?- Smoked salmon kedgeree.- OK.
0:02:38 > 0:02:43- Basmati rice.- Yeah. - And three different types of salmon I'm seeing.
0:02:43 > 0:02:48There's hot-smoked there. That's cold-smoked. Also some organic salmon here.
0:02:48 > 0:02:54- Then I'll play around with a few other ingredients. Most people love salmon and smoked salmon.- Yes.
0:02:54 > 0:02:58- That's why I've gone with that.- What are you going to serve this in?
0:02:58 > 0:03:03These are going to be served in flat, oval dishes, so it's almost like a paella presentation.
0:03:03 > 0:03:07- Do you think that will work at the banquet?- It's achievable.
0:03:07 > 0:03:11I'm confident that this could be up-scaled, the way it's presented.
0:03:11 > 0:03:15Michael is giving a simple breakfast dish a Scottish twist,
0:03:15 > 0:03:18featuring smoked salmon from the west coast,
0:03:18 > 0:03:22but is his idea grand enough for the People's Banquet?
0:03:22 > 0:03:24He needs to get the wow factor in.
0:03:24 > 0:03:28Another sort of consciously safe effort is not going to be enough.
0:03:28 > 0:03:32Up next is returning competitor Tony Singh,
0:03:32 > 0:03:37beaten by Michael last year and determined to cook for the judges this time round.
0:03:37 > 0:03:42He got off to a good start yesterday with his playful rabbit in a hat,
0:03:42 > 0:03:45a quirky dish typical of his style of cooking.
0:03:45 > 0:03:51The rabbit was the fun one. This is just simple, fantastic west coast langoustines.
0:03:51 > 0:03:55Technically, very simple, but it's visually exciting.
0:03:55 > 0:03:58It's fun, so hopefully I'll get through.
0:04:00 > 0:04:04- Talk us through your dish.- I'll do roast langoustines with chilli jam.
0:04:04 > 0:04:08I've got lovely Loch Linnhe prawns. I'll leave them whole.
0:04:08 > 0:04:13Very simple dish. What are you doing with the presentation to give it the impact?
0:04:13 > 0:04:20- It's a nice, big stack with a diver on top.- You've been out shopping again.- I know. I love shopping, eh?
0:04:20 > 0:04:26- You think this dish is going to cause a ripple of excitement? - I think it will. It's in the shell.
0:04:26 > 0:04:31You're not normally exposed to this kind of stuff. The langoustines are fantastic.
0:04:31 > 0:04:34Sucking it off the shell, suck oot the heids. Brilliant!
0:04:34 > 0:04:40Do you think the good people would be happy sucking "oot the heids" at a People's Banquet?
0:04:40 > 0:04:44I hope so. You've got a bib on. You'll have goggles. It'll be fine.
0:04:44 > 0:04:48Tony is showcasing some of Scotland's finest produce
0:04:48 > 0:04:51in another finger-licking dish with a witty prop,
0:04:51 > 0:04:54but has he taken the joke too far this time?
0:04:54 > 0:04:58Do people want to start shelling langoustines at the table?
0:04:58 > 0:05:02Tony might have just taken it a step too far in the simplicity stakes.
0:05:02 > 0:05:06Last but not least, it's first-timer Philip Carnegie,
0:05:06 > 0:05:12a Michelin-starred heavyweight looking to outclass his rivals with a refined, high end menu.
0:05:12 > 0:05:18He came last yesterday with a disappointing four for his pigeon-stuffed artichoke,
0:05:18 > 0:05:23a complex dish he burnt first time round. He knows he can't afford another mistake today.
0:05:23 > 0:05:29In this next course, there is a lot of things going on, but yeah, hopefully, it'll come together
0:05:29 > 0:05:31and there'll be no disasters.
0:05:31 > 0:05:33What's the dish you're doing?
0:05:33 > 0:05:36I'm actually going to be doing a seafood platter.
0:05:36 > 0:05:40I'm going to do lobster with a little bit of melon,
0:05:40 > 0:05:44scallops with some crispy bacon, potato espuma,
0:05:44 > 0:05:48some herb mayonnaise, quail eggs, going with baby beets.
0:05:48 > 0:05:51Could you replicate this dish for the banquet?
0:05:51 > 0:05:54I've got the best Scottish ingredients here.
0:05:54 > 0:05:58Visually, it's all flavour, tasty. A bit more interactive, this one.
0:05:58 > 0:06:02Have you bitten off more than you can chew here?
0:06:03 > 0:06:06Maybe, but I'm going to give it a go.
0:06:06 > 0:06:09Philip's gone for another ambitious dish,
0:06:09 > 0:06:12designed to display his technical skill,
0:06:12 > 0:06:16but is it the best way to show off Great British seafood?
0:06:16 > 0:06:20A seafood platter is concentrating on simple flavours done beautifully.
0:06:20 > 0:06:26He's got a lot of ingredients going on there. He might be over-gilding the lily here.
0:06:33 > 0:06:38With just a couple of points separating them, each chef has the chance to steal a march today
0:06:38 > 0:06:44and represent their region at the People's Banquet, which the Scots haven't achieved since Series One.
0:06:44 > 0:06:50It's been a while. Do you think we can get a Scottish dish on the banquet?
0:06:50 > 0:06:53- I've not managed it.- One of us should get one thing through.
0:06:53 > 0:06:58Tough competition. When you get into the finals and see the quality of cooks...
0:06:58 > 0:07:01Are you trying to say we're not quality?
0:07:02 > 0:07:07- Thanks for the pat on the back(!) - Standards are very, very high.
0:07:07 > 0:07:10Now you're saying our standards are low!
0:07:10 > 0:07:13Alan is not convinced they're doing enough.
0:07:13 > 0:07:17I want to see a dish to represent Scotland in the People's Banquet.
0:07:17 > 0:07:21It's really important that the guys deliver today.
0:07:21 > 0:07:26The pressure is immense, especially for Philip, who is tackling the oven head on
0:07:26 > 0:07:29in a bid to put his starter disaster behind him.
0:07:29 > 0:07:36- You're not using the oven now? - I've used it.- Have you? - And it's all done. It's safe. Phew!
0:07:36 > 0:07:41Philip is preparing one of five individual dishes for his mammoth seafood platter,
0:07:41 > 0:07:43a dish that could make or break him.
0:07:43 > 0:07:47We saw how little mistakes can mess up the whole day.
0:07:47 > 0:07:50Fish cookery has got to be perfect.
0:07:50 > 0:07:55Perfection is what Michael is aiming for with his paella-style salmon kedgeree,
0:07:55 > 0:08:00a classic recipe that Tony doesn't think even qualifies as a fish course.
0:08:00 > 0:08:05I love kedgeree, but it's more of a breakfast dish, eh?
0:08:07 > 0:08:11Tony is making a chilli jam to accompany his roast langoustines,
0:08:11 > 0:08:16an incredibly simple dish next to Philip's extravagant seafood platter.
0:08:18 > 0:08:21What's going into your chilli jam?
0:08:21 > 0:08:28Shallots, sesame seed oil, palm sugar, ginger, garlic, chillies, some fresh herbs. That's it.
0:08:28 > 0:08:34- Kind of Thai-styley, aye?- You've got the Thai influence with the palm sugar. It's a fusion kind of thing.
0:08:34 > 0:08:38Michael knows that Tony is anything but predictable.
0:08:38 > 0:08:44Tony's dish sounds simple, but again, you never know what he's going to come up with.
0:08:44 > 0:08:49A confident Tony really is letting his ingredients do the talking today.
0:08:49 > 0:08:54There's no tricks. This is the simplest dish I've got, but I know it's a good dish.
0:08:54 > 0:08:59Alan is worried it might be too basic for the People's Banquet.
0:08:59 > 0:09:04- Mr Singh, doing some cooking then? - Uh-huh.- Is this your chilli jam?
0:09:04 > 0:09:07- Yeah.- You seem to be very, very under control here, Tony.
0:09:07 > 0:09:13Keep it simple. But the whole banquet lends itself to simplicity, so that's what I'm going for.
0:09:13 > 0:09:17Have you done enough for this next course, do you think?
0:09:17 > 0:09:23I've done enough, but Mother Nature has done more. The langoustines will be sublime with this.
0:09:23 > 0:09:27It'll take more than top-notch seafood to cut it with Alan.
0:09:27 > 0:09:31It's a cooking competition. There's not a lot of cooking going on.
0:09:31 > 0:09:35That's not a criticism that can be levelled at new boy Philip.
0:09:35 > 0:09:39He has a lot to prove after yesterday's disaster
0:09:39 > 0:09:43and is going all out with a technically demanding platter.
0:09:43 > 0:09:48You've got enough food here for half a dozen dishes. Which one are you working on?
0:09:48 > 0:09:52They're all amalgamating into one. There's a fair bit to do, so...
0:09:52 > 0:09:55You might be able to give Tony a hand(!)
0:09:55 > 0:09:59Tony and Phil are complete opposites with regards to cooking today.
0:09:59 > 0:10:04Phil has put five times the amount of effort or work in, depending on how you look at it.
0:10:04 > 0:10:09That will either come out in the final dish or sting him in the tail.
0:10:09 > 0:10:14It is a big risk, but one Michelin-starred Philip thinks is worth taking.
0:10:14 > 0:10:19There is a lot going on, but you've got to push yourself, so that's what I've done.
0:10:19 > 0:10:22There's more than just his reputation at stake.
0:10:22 > 0:10:27This year, the chefs aren't just striving to get their dishes on to the banquet.
0:10:27 > 0:10:31They're battling to bring a guest of honour too,
0:10:31 > 0:10:36someone they've met in their local community who already uses food to unite people.
0:10:36 > 0:10:43Philip travelled to Bressay Brae in Aberdeen, a sheltered housing complex that brings back memories.
0:10:43 > 0:10:49As a boy, his mum used to get him and his classmates to come and sing for a community like this one.
0:10:49 > 0:10:53When I was being brought up, my mum was a cook in a nursing home,
0:10:53 > 0:10:57so today is just like a step back in time for me.
0:10:57 > 0:11:00It will be a really nice feeling just seeing them all.
0:11:00 > 0:11:05- Hello, Philip. How are you?- Hi, Lorna. No' bad. Yourself?- I'm fine.
0:11:05 > 0:11:09Lorna Butler is the driving force behind a fantastic new project
0:11:09 > 0:11:15that every week entices residents out of their flats for a shared supper with their neighbours.
0:11:15 > 0:11:21- What's going on?- We've just had a game of bingo, then we'll have our fish and chips which I get at 4.30.
0:11:21 > 0:11:26It's the perfect place for Philip to road-test the salmon for his fish course
0:11:26 > 0:11:29and an exciting addition to the residents' fish supper.
0:11:29 > 0:11:32- Have you tried blinis? - Never heard of them.
0:11:32 > 0:11:36What will the tenants make of Philip's home-cured fish?
0:11:36 > 0:11:40- Am I going to be the guinea pig here?- Aye, you are, Andy.
0:11:40 > 0:11:44- It's happened before. - Aye? Well, you're still standing.
0:11:45 > 0:11:47- Huh?- Yeah.
0:11:47 > 0:11:52This is Philip. He wants you to try some of these little goodies.
0:11:53 > 0:11:56So don't hold back. Just eat up and enjoy.
0:11:56 > 0:11:59I hope you like fish.
0:11:59 > 0:12:05Coming back here in a residential home, it has brought in memories from my childhood.
0:12:05 > 0:12:09I'm just so glad they didn't expect me to sing this time!
0:12:09 > 0:12:11So, Joan...
0:12:11 > 0:12:13I love salmon, smoked salmon.
0:12:13 > 0:12:19- Hopefully, that's going to be all right cos that's our ain. We cure our own salmon.- That's lovely.
0:12:19 > 0:12:24- Do you think we should alter it in any way?- No, I think it's beautiful. I really do.
0:12:24 > 0:12:27- Just leave it like that? - Yes, they're beautiful.
0:12:27 > 0:12:30That's a big thumbs-up for Philip's smoked salmon.
0:12:30 > 0:12:37While the residents tuck into their fish and chips, Philip has a surprise for organiser Lorna.
0:12:37 > 0:12:42If my menu gets through to the end, I would like to invite you down as guest of honour
0:12:42 > 0:12:48- because I really think you deserve it. Thank you very much. - That's lovely. Thank you.
0:12:49 > 0:12:52It's an incentive that's driving all three chefs
0:12:52 > 0:12:56to get one of their dishes on the banquet menu this year.
0:12:56 > 0:13:02The people we met in our communities are the ones it would be a pleasure to cook for. They deserve it.
0:13:02 > 0:13:05- Aye, they do deserve it. - I think it'll be amazing.
0:13:05 > 0:13:10That's why I like this brief. It's no' about the chef and your technical abilities.
0:13:10 > 0:13:17- It's about getting the people who put so much into it, giving them a wee pat on the back.- Yeah, definitely.
0:13:18 > 0:13:23Three of the country's top chefs are busy preparing fish courses,
0:13:23 > 0:13:28each hoping they will represent Scotland at the ultimate street party.
0:13:28 > 0:13:30Returning finalist Michael
0:13:30 > 0:13:34is scaling up kedgeree to make it fit for a feast.
0:13:34 > 0:13:37Tony is pinning his hopes on roast langoustines,
0:13:37 > 0:13:40fishing for laughs with another jokey prop.
0:13:40 > 0:13:42And newcomer Philip is going over the top
0:13:42 > 0:13:45with an elaborate seafood platter.
0:13:45 > 0:13:51Scoring them is Alan Murchison, last year's regional champion who knows what they're going through.
0:13:51 > 0:13:58The guys are concentrating on what they're doing. Tony is pretending to be busy. Phil is really busy.
0:13:58 > 0:14:02And Michael is double-checking everything he's doing.
0:14:02 > 0:14:05In the next 30 minutes, they'll be put under a bit more pressure.
0:14:05 > 0:14:09The cracks will appear and we'll see what they're made of.
0:14:13 > 0:14:18With little separating the three chefs and Alan's second judgment looming,
0:14:18 > 0:14:24there is a lot riding on this course, something risk-taker Tony seems oblivious to.
0:14:24 > 0:14:28He is putting flavour before technique with his roast langoustines.
0:14:28 > 0:14:33His dish is so simple, he even has time to spare on his presentation,
0:14:33 > 0:14:36a tactic to stand out from the crowd.
0:14:36 > 0:14:42Phil's dish is very technical, Michael's dish is very traditional, but I think mine will have the edge.
0:14:42 > 0:14:47Alan seems more excited by Phil's cheffy gadgets than Tony's diving helmet.
0:14:47 > 0:14:50Foam gun's out, doing the rounds this year.
0:14:50 > 0:14:54Michael Smith, you've got a foam gun as well. We've started a trend.
0:14:54 > 0:14:56Eh, possibly, possibly.
0:14:56 > 0:15:00- You're doing hollandaise with watercress?- Yeah.
0:15:00 > 0:15:06- Tony...? No, you're not doing any cooking today.- Foam gun, diver's helmet? Diver's helmet, eh?
0:15:06 > 0:15:13Michael is not relying on props like Tony or showing off Michelin-star techniques like Philip.
0:15:13 > 0:15:17He's chosen an old school breakfast dish which hinges on perfect rice.
0:15:17 > 0:15:21With no room for error, he's feeling the pressure.
0:15:21 > 0:15:24- How are you doing, Mike? - I'm doing OK.
0:15:24 > 0:15:28That's my rice! Never take the lid off cooking rice.
0:15:28 > 0:15:32- Old wives' tale. Are you making excuses already?- That's bad luck.
0:15:32 > 0:15:36Michael is cooking well. There's technical elements there.
0:15:36 > 0:15:40The rice could overcook. If it's too wet or dry, it could be unpalatable.
0:15:40 > 0:15:46He's also got to get the right level of spice that's going to complement the salmon, but not annihilate it.
0:15:46 > 0:15:49He's got a few things that can go wrong.
0:15:49 > 0:15:54Luckily for Michael and Philip, Tony's simple fish course is up first.
0:15:54 > 0:16:00And his three components, including shop-bought bread, have been ready to go for quite some time.
0:16:00 > 0:16:05- We're getting to crux time now, first dish up. Are you ready? - I will be, yeah.
0:16:05 > 0:16:09He's given plenty of thought to his dish's presentation
0:16:09 > 0:16:13from his quirky diving helmet to essential finger bowls,
0:16:13 > 0:16:16but Alan is worried it's a case of style over substance.
0:16:16 > 0:16:19Michael and Philip are pushing the boat out.
0:16:19 > 0:16:25Tony could have made a bisque, he could have added another texture, done a little tartare.
0:16:25 > 0:16:31There's many things you can do with langoustines to elevate them, so let's hope it's good enough.
0:16:31 > 0:16:34There's no going back now and with the clock ticking,
0:16:34 > 0:16:38Tony finally swings into action with trays of roasted langoustines,
0:16:38 > 0:16:44smothered in chilli jam and piled high with wedges of roast lemon and lime for garnish.
0:16:46 > 0:16:50- Do you need a hand, Tony? - No, I'm fine, thank you.
0:16:50 > 0:16:52Look at that bad boy!
0:16:52 > 0:16:58Tony thinks it ticks all the boxes, but is it really suitable for the People's Banquet?
0:16:58 > 0:17:03- Shall we take a couple of portions and go and try it?- Yes. - Look at those!
0:17:03 > 0:17:08- Make sure you get the roasted lemons and limes. - A little bit of the garnish...
0:17:08 > 0:17:11We'll start digging in as well.
0:17:11 > 0:17:13Shall we go?
0:17:15 > 0:17:18Time to find out if Tony's roast langoustine
0:17:18 > 0:17:22is enough of a centrepiece for our celebratory street party.
0:17:22 > 0:17:27- What do you reckon then? Presentation?- Yeah, bold.
0:17:27 > 0:17:32- Shall we get stuck in?- Yeah, let's see how you eat a langoustine.
0:17:32 > 0:17:35The sucking of the head.
0:17:38 > 0:17:40Oh!
0:17:41 > 0:17:46- I don't think we need a knife and fork.- No.- Mind your fingers.
0:17:46 > 0:17:48Aye, they're sharp, huh?
0:17:48 > 0:17:54How do you think sucking the juice out of a langoustine's head will fit in with the banquet?
0:17:54 > 0:17:56You can do it if you want.
0:17:56 > 0:18:00It's to try something different, push yourself out your comfort zone.
0:18:00 > 0:18:05If you want to be a bit more reserved, peel it, a bit of bread, mop up the juices.
0:18:05 > 0:18:10With this being a simple dish, should you not make your own bread?
0:18:10 > 0:18:13With the time that we've got... I always do sourdough.
0:18:13 > 0:18:17That's a 24-hour thing, so I wouldn't be able to make it.
0:18:17 > 0:18:20It tastes fantastic. I can't fault the flavours.
0:18:20 > 0:18:24- But I'm not sure if he could have done a bit more.- Yeah.
0:18:24 > 0:18:30The banquet, the big event. Is there enough process going on here? I'm going to keep harping back to this.
0:18:30 > 0:18:33It's not about process, about whizz, bang. It's about taste.
0:18:33 > 0:18:38I can visualise this on long tables, people getting stuck in.
0:18:38 > 0:18:41It could grace the table of a banquet.
0:18:41 > 0:18:45Alan won't be revealing what he thinks until he's tasted all three dishes,
0:18:45 > 0:18:48but Tony is confident he's on to a winner.
0:18:48 > 0:18:52My fish course came out spot-on, langoustines cooked right.
0:18:52 > 0:18:56Chilli jam, perfect. Hopefully, it's a good mark for the dish.
0:18:56 > 0:18:59Philip is two points behind Tony and Michael
0:18:59 > 0:19:03and hoping to outshine them with a highly technical seafood platter.
0:19:03 > 0:19:06I'll pop the salmon into the water bath.
0:19:06 > 0:19:11A gastronomic dish with five tricky components, he knows he has to deliver today
0:19:11 > 0:19:15to stand a chance of cooking for the judges, but still has a lot to do.
0:19:15 > 0:19:17How's the beetroot jelly?
0:19:17 > 0:19:21With time now against him, he's feeling the pressure.
0:19:21 > 0:19:26- Phil, you've got five minutes left. Do you want a hand?- No, I might just need five minutes extra.
0:19:26 > 0:19:28OK.
0:19:28 > 0:19:33He's up against it, he's pushing, he's sweating, he's working hard.
0:19:33 > 0:19:36He's got a real mountain to climb to deliver this dish.
0:19:36 > 0:19:40Behind schedule, he garnishes his lobster and melon.
0:19:40 > 0:19:43A couple of minutes and I'm done.
0:19:45 > 0:19:49Puts the finishing touches to his leek and potato scallop,
0:19:49 > 0:19:53plates up his home-smoked salmon with beetroot and quail's egg
0:19:53 > 0:19:56and delivers his seafood platter to the pass.
0:19:58 > 0:20:03Crikey! A lot of food going on. Talk us through it then, Philip.
0:20:03 > 0:20:05Here we've got home-smoked salmon,
0:20:05 > 0:20:11then we have the scallop done on creamed leek with a warm potato espuma and crispy bacon.
0:20:11 > 0:20:16Then we have mussel bonbons with a herb mayonnaise, Scottish blue lobster with melon
0:20:16 > 0:20:19and then just plain, simple langoustines.
0:20:19 > 0:20:23- Shall we take some away and have a little taste?- Yeah.
0:20:23 > 0:20:29Will Phil's lavish seafood platter set him back on course for the People's Banquet?
0:20:29 > 0:20:32- Lots and lots of work. - Phil had a sweat on again.
0:20:32 > 0:20:36I think he was ten minutes over. You can't do that at a function.
0:20:36 > 0:20:41- How many would you see this serving? - This would be for one person.
0:20:42 > 0:20:46- Is that for two people?- More than enough for two.- Definitely.
0:20:52 > 0:20:57- Happy with the cooking on that? - Maybe a wee bit less.
0:20:59 > 0:21:04The bacon's really nice, but it's very strong. That's a cracking scallop.
0:21:04 > 0:21:07Maybe one thing too many?
0:21:07 > 0:21:09The mussel bonbon...
0:21:13 > 0:21:16Maybe too intense with the herb mayonnaise.
0:21:16 > 0:21:19The lobster and the melon, it's summery.
0:21:19 > 0:21:22- I mean...- That... - If he did that on its own...
0:21:22 > 0:21:26- Yeah.- You would say you don't need to do anything more.- No.
0:21:30 > 0:21:33- Happy with that one? - Nae qualms whatsoever.
0:21:34 > 0:21:37- He's producing all this great food. - Just too much of it.
0:21:37 > 0:21:41I just wanted to showcase Scottish seafood.
0:21:41 > 0:21:46I think that's what I've done. Once it's done, it's very easy to put up.
0:21:46 > 0:21:50As little tastes, each individual one is great.
0:21:50 > 0:21:55It all working together, I'm not sure. Maybe a little bit overkill.
0:21:55 > 0:21:57I think it is.
0:21:57 > 0:22:02After what happened with my first course, I had to pull out the stops.
0:22:02 > 0:22:09I think Alan was shocked I managed to get everything out. When he saw my box, he'd think I was off my box!
0:22:09 > 0:22:13Last but not least is Michael's kedgeree,
0:22:13 > 0:22:16a breakfast classic he is serving paella-style
0:22:16 > 0:22:20with three types of cured and cooked salmon and vibrant Araucana eggs,
0:22:20 > 0:22:24sourced especially for their medium size and colour.
0:22:24 > 0:22:30It might seem quite a simple dish, but there are a lot of different factors that go into the dish
0:22:30 > 0:22:32and every one must be perfect.
0:22:32 > 0:22:38Time is running out. He's already cooked his spicy rice, but needs to warm it through prior to serving,
0:22:38 > 0:22:42a crucial stage that could see him overcook it if he's not careful.
0:22:42 > 0:22:47- Michael, is that you heating it up or finishing it off like a paella? - Both.- Yeah?
0:22:47 > 0:22:52Ignoring Tony's attempts to distract him, he carefully arranges his soft-boiled eggs,
0:22:52 > 0:22:57adds chunks of cooked organic salmon, hollandaise foam
0:22:57 > 0:23:01and for crowning glory, some salmon skin crisps.
0:23:03 > 0:23:05Well...
0:23:05 > 0:23:08MICHAEL SIGHS
0:23:08 > 0:23:13- The eggs are quite visual, aren't they?- The Araucana yolks are really vibrant.
0:23:13 > 0:23:19I'll leave this for the guys to try. You and I can take the big one through to the tasting room.
0:23:20 > 0:23:22It certainly looks the part,
0:23:22 > 0:23:27but will this dish get the guests talking at the People's Banquet?
0:23:28 > 0:23:32- Happy with the presentation?- Yeah. I know it needs to have a wow factor.
0:23:32 > 0:23:37I think people will go, "That's a good-looking dish. I'd like to get stuck in."
0:23:40 > 0:23:46I'd be happy if that got put down in front of me. All the different greens, then you've got that orange.
0:23:50 > 0:23:54It's kedgeree. You're looking for a bit of curry in there.
0:23:54 > 0:23:59- That's what I was going to say. I'm looking for a bit of spice to come through.- It's not there.
0:23:59 > 0:24:06Do you feel it needs three different textures of salmon? We've got hot-smoked, cold-smoked and poached.
0:24:06 > 0:24:12Yeah, because they are different. Although the salmon is a bit over the way I would have liked,
0:24:12 > 0:24:14it's using the organic...
0:24:17 > 0:24:22I can make out the hot-smoked, I can make out the cold-smoked salmon.
0:24:22 > 0:24:28- The fresh is lost.- I wouldn't know if there was fresh salmon in there. - No, you cannae make it out.
0:24:28 > 0:24:33- Can you deliver this dish for 100? - If you can't up-scale it, it's not the right dish.
0:24:33 > 0:24:38It's about how achievable the dish is, if it goes all the way to the final stage.
0:24:38 > 0:24:40The skin, great idea...
0:24:42 > 0:24:44- Oh!- Take your eye out!
0:24:44 > 0:24:49- With the fish skin, I would have put a bit of salt on.- It needs some salt.
0:24:49 > 0:24:53- Yeah.- But when you hear "kedgeree", what do you think?
0:24:53 > 0:24:57Two things. Breakfast and a wee bit of spice.
0:24:57 > 0:25:02Definitely breakfast. I don't know if it fits in that hole for your fish course.
0:25:02 > 0:25:04I understand what you're saying.
0:25:04 > 0:25:10I'm pleased today with the fish course. I managed to execute it. It went the way that I hoped.
0:25:10 > 0:25:13I might have upped the spice a little bit.
0:25:13 > 0:25:20I think it looked good. Hopefully, it's got that visual wow factor that everyone is talking about.
0:25:23 > 0:25:26All three dishes tried and tested.
0:25:26 > 0:25:30There's nothing the chefs can do, but nervously await Alan's verdict.
0:25:30 > 0:25:36I want to win this course and stay in the lead. A bit anxious, two great dishes came up.
0:25:36 > 0:25:41I'm looking for as high a score as possible because I need the points.
0:25:41 > 0:25:45Alan gave Phil a lowly four yesterday
0:25:45 > 0:25:51and old pals Michael and Tony averaged sixes, so have they improved today?
0:25:51 > 0:25:55Hello, gentlemen. A mixed day for me, this one.
0:25:57 > 0:26:03Tony, roasted langoustines with chilli jam. I think your presentation again was superb.
0:26:04 > 0:26:08A little bit of ambition and technique missing for me
0:26:08 > 0:26:12and I think you undersold yourself as a chef.
0:26:15 > 0:26:18Philip, your seafood platter...
0:26:18 > 0:26:23It's been a long time since I've seen anybody work as hard as you did today.
0:26:23 > 0:26:26However, you gave yourself far too much to do,
0:26:26 > 0:26:31hence the fact none of the dishes were absolutely perfect.
0:26:31 > 0:26:34Also the platter as a whole didn't really gel for me.
0:26:34 > 0:26:38I don't know how you would serve that for 100 people.
0:26:38 > 0:26:43Michael, Hebridean smoked salmon kedgeree... Great flavour.
0:26:43 > 0:26:48Potentially, a little bit more spice and could it also be perceived as a breakfast dish?
0:26:54 > 0:26:57Tony, roasted langoustines, chilli jam...
0:27:00 > 0:27:02Five out of ten.
0:27:05 > 0:27:07Philip, for your seafood platter...
0:27:09 > 0:27:11Six out of ten.
0:27:13 > 0:27:17Michael, Hebridean smoked salmon kedgeree...
0:27:18 > 0:27:21Good dish. Eight out of ten.
0:27:22 > 0:27:26Next up is the main course, guys. The very best of luck.
0:27:26 > 0:27:28- Thank you.- Thanks.
0:27:29 > 0:27:33- - Well done. - Cheers.- Yeah, good man.
0:27:34 > 0:27:37A tough day tomorrow, though.
0:27:37 > 0:27:41So, after day two, Michael has held on to the lead
0:27:41 > 0:27:43with an overall score of 14.
0:27:43 > 0:27:45Tony has tumbled into second with 11
0:27:45 > 0:27:49and Philip is hot on his heels with 10.
0:27:49 > 0:27:55I've dropped behind Michael now. I'm not in the lead. A bit more on edge. Just need to try harder.
0:27:55 > 0:27:59I do feel a wee bit disappointed. I thought I might get another point.
0:27:59 > 0:28:05Getting an eight is brilliant, but you can't rest on your laurels in this competition.
0:28:05 > 0:28:10With one point in it, tomorrow's main course will bring blood, sweat and tears.
0:28:10 > 0:28:16They're halfway there and they need to make sure the next dish is really setting the standards.
0:28:16 > 0:28:19And see the chefs resort to surprising tactics.
0:28:19 > 0:28:23Let me see that technique of opening the tin and pouring it into the pan.
0:28:23 > 0:28:27Can you imagine Oliver Peyton and Prue Leith eating baked beans?
0:28:42 > 0:28:46Subtitles by Subtext for Red Bee Media Ltd 2011
0:28:46 > 0:28:49Email subtitling@bbc.co.uk