Scotland Fish Great British Menu


Scotland Fish

The chefs from Scotland - Tony Singh, Michael Smith and Philip Carnegie - pull out all the stops with their fish dishes, hoping to impress veteran chef Alan Murchison.


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The competition continues on Great British Menu.

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This week, three of Scotland's top chefs, Michael Smith, Tony Singh and Philip Carnegie,

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are fighting for the chance to cook at the People's Banquet, the ultimate street party.

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Yesterday was a battle for the starters and a baptism of fire for new boy Philip.

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-It's cremated the top.

-A last-minute mistake

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put him two points behind returning competitors Tony and Michael.

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It's a blank canvas. It's all to play for.

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Scoring them all week is Great British Menu veteran Alan Murchison.

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We've had a solid start, but they need to take a few more risks to elevate a dish from good to great.

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Today, it's the fish course and the three dishes coming to blows

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are smoked salmon kedgeree, langoustines and chilli jam

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and seafood platter.

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I'm gunning for this one.

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After the disaster I had with the oven, this is serious stuff now.

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This year, the chefs have sought out heroic characters in their local communities

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who already use the power of food to bring people together.

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They'll be their guests of honour at the People's Banquet if they win.

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It's really important that these people are represented.

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There's nothing more important than family and community.

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But first, the chefs have to come up with magnificent sharing platters.

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This year's competition is tough because it's not restaurant food.

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When people are challenged to do something different, it has to be spectacular.

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They are being scrutinised by award-winning chef Alan Murchison.

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He felt the heat of the kitchen last year when he beat Michael and Tony.

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What I'm looking for today is a little bit more finesse. The guys need to move it up a gear.

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First up is Michael Smith

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who is banking on a menu of traditional Scottish classics to get him through.

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His rustic baked cheese earned him six points

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and joint first place, a position he is determined to hold on to.

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I'm tied up with Tony, Phil's just behind. It's all close, so I'm going to give it my best shot.

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-Fish course - what have you got for us?

-Smoked salmon kedgeree.

-OK.

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-Basmati rice.

-Yeah.

-And three different types of salmon I'm seeing.

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There's hot-smoked there. That's cold-smoked. Also some organic salmon here.

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-Then I'll play around with a few other ingredients. Most people love salmon and smoked salmon.

-Yes.

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-That's why I've gone with that.

-What are you going to serve this in?

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These are going to be served in flat, oval dishes, so it's almost like a paella presentation.

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-Do you think that will work at the banquet?

-It's achievable.

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I'm confident that this could be up-scaled, the way it's presented.

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Michael is giving a simple breakfast dish a Scottish twist,

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featuring smoked salmon from the west coast,

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but is his idea grand enough for the People's Banquet?

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He needs to get the wow factor in.

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Another sort of consciously safe effort is not going to be enough.

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Up next is returning competitor Tony Singh,

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beaten by Michael last year and determined to cook for the judges this time round.

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He got off to a good start yesterday with his playful rabbit in a hat,

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a quirky dish typical of his style of cooking.

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The rabbit was the fun one. This is just simple, fantastic west coast langoustines.

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Technically, very simple, but it's visually exciting.

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It's fun, so hopefully I'll get through.

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-Talk us through your dish.

-I'll do roast langoustines with chilli jam.

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I've got lovely Loch Linnhe prawns. I'll leave them whole.

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Very simple dish. What are you doing with the presentation to give it the impact?

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-It's a nice, big stack with a diver on top.

-You've been out shopping again.

-I know. I love shopping, eh?

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-You think this dish is going to cause a ripple of excitement?

-I think it will. It's in the shell.

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You're not normally exposed to this kind of stuff. The langoustines are fantastic.

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Sucking it off the shell, suck oot the heids. Brilliant!

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Do you think the good people would be happy sucking "oot the heids" at a People's Banquet?

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I hope so. You've got a bib on. You'll have goggles. It'll be fine.

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Tony is showcasing some of Scotland's finest produce

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in another finger-licking dish with a witty prop,

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but has he taken the joke too far this time?

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Do people want to start shelling langoustines at the table?

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Tony might have just taken it a step too far in the simplicity stakes.

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Last but not least, it's first-timer Philip Carnegie,

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a Michelin-starred heavyweight looking to outclass his rivals with a refined, high end menu.

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He came last yesterday with a disappointing four for his pigeon-stuffed artichoke,

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a complex dish he burnt first time round. He knows he can't afford another mistake today.

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In this next course, there is a lot of things going on, but yeah, hopefully, it'll come together

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and there'll be no disasters.

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What's the dish you're doing?

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I'm actually going to be doing a seafood platter.

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I'm going to do lobster with a little bit of melon,

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scallops with some crispy bacon, potato espuma,

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some herb mayonnaise, quail eggs, going with baby beets.

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Could you replicate this dish for the banquet?

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I've got the best Scottish ingredients here.

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Visually, it's all flavour, tasty. A bit more interactive, this one.

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Have you bitten off more than you can chew here?

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Maybe, but I'm going to give it a go.

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Philip's gone for another ambitious dish,

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designed to display his technical skill,

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but is it the best way to show off Great British seafood?

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A seafood platter is concentrating on simple flavours done beautifully.

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He's got a lot of ingredients going on there. He might be over-gilding the lily here.

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With just a couple of points separating them, each chef has the chance to steal a march today

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and represent their region at the People's Banquet, which the Scots haven't achieved since Series One.

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It's been a while. Do you think we can get a Scottish dish on the banquet?

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-I've not managed it.

-One of us should get one thing through.

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Tough competition. When you get into the finals and see the quality of cooks...

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Are you trying to say we're not quality?

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-Thanks for the pat on the back(!)

-Standards are very, very high.

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Now you're saying our standards are low!

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Alan is not convinced they're doing enough.

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I want to see a dish to represent Scotland in the People's Banquet.

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It's really important that the guys deliver today.

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The pressure is immense, especially for Philip, who is tackling the oven head on

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in a bid to put his starter disaster behind him.

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-You're not using the oven now?

-I've used it.

-Have you?

-And it's all done. It's safe. Phew!

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Philip is preparing one of five individual dishes for his mammoth seafood platter,

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a dish that could make or break him.

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We saw how little mistakes can mess up the whole day.

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Fish cookery has got to be perfect.

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Perfection is what Michael is aiming for with his paella-style salmon kedgeree,

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a classic recipe that Tony doesn't think even qualifies as a fish course.

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I love kedgeree, but it's more of a breakfast dish, eh?

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Tony is making a chilli jam to accompany his roast langoustines,

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an incredibly simple dish next to Philip's extravagant seafood platter.

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What's going into your chilli jam?

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Shallots, sesame seed oil, palm sugar, ginger, garlic, chillies, some fresh herbs. That's it.

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-Kind of Thai-styley, aye?

-You've got the Thai influence with the palm sugar. It's a fusion kind of thing.

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Michael knows that Tony is anything but predictable.

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Tony's dish sounds simple, but again, you never know what he's going to come up with.

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A confident Tony really is letting his ingredients do the talking today.

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There's no tricks. This is the simplest dish I've got, but I know it's a good dish.

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Alan is worried it might be too basic for the People's Banquet.

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-Mr Singh, doing some cooking then?

-Uh-huh.

-Is this your chilli jam?

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-Yeah.

-You seem to be very, very under control here, Tony.

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Keep it simple. But the whole banquet lends itself to simplicity, so that's what I'm going for.

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Have you done enough for this next course, do you think?

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I've done enough, but Mother Nature has done more. The langoustines will be sublime with this.

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It'll take more than top-notch seafood to cut it with Alan.

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It's a cooking competition. There's not a lot of cooking going on.

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That's not a criticism that can be levelled at new boy Philip.

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He has a lot to prove after yesterday's disaster

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and is going all out with a technically demanding platter.

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You've got enough food here for half a dozen dishes. Which one are you working on?

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They're all amalgamating into one. There's a fair bit to do, so...

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You might be able to give Tony a hand(!)

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Tony and Phil are complete opposites with regards to cooking today.

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Phil has put five times the amount of effort or work in, depending on how you look at it.

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That will either come out in the final dish or sting him in the tail.

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It is a big risk, but one Michelin-starred Philip thinks is worth taking.

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There is a lot going on, but you've got to push yourself, so that's what I've done.

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There's more than just his reputation at stake.

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This year, the chefs aren't just striving to get their dishes on to the banquet.

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They're battling to bring a guest of honour too,

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someone they've met in their local community who already uses food to unite people.

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Philip travelled to Bressay Brae in Aberdeen, a sheltered housing complex that brings back memories.

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As a boy, his mum used to get him and his classmates to come and sing for a community like this one.

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When I was being brought up, my mum was a cook in a nursing home,

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so today is just like a step back in time for me.

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It will be a really nice feeling just seeing them all.

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-Hello, Philip. How are you?

-Hi, Lorna. No' bad. Yourself?

-I'm fine.

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Lorna Butler is the driving force behind a fantastic new project

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that every week entices residents out of their flats for a shared supper with their neighbours.

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-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.

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It's the perfect place for Philip to road-test the salmon for his fish course

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and an exciting addition to the residents' fish supper.

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-Have you tried blinis?

-Never heard of them.

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What will the tenants make of Philip's home-cured fish?

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-Am I going to be the guinea pig here?

-Aye, you are, Andy.

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-It's happened before.

-Aye? Well, you're still standing.

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-Huh?

-Yeah.

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This is Philip. He wants you to try some of these little goodies.

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So don't hold back. Just eat up and enjoy.

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I hope you like fish.

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Coming back here in a residential home, it has brought in memories from my childhood.

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I'm just so glad they didn't expect me to sing this time!

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So, Joan...

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I love salmon, smoked salmon.

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-Hopefully, that's going to be all right cos that's our ain. We cure our own salmon.

-That's lovely.

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-Do you think we should alter it in any way?

-No, I think it's beautiful. I really do.

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-Just leave it like that?

-Yes, they're beautiful.

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That's a big thumbs-up for Philip's smoked salmon.

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While the residents tuck into their fish and chips, Philip has a surprise for organiser Lorna.

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If my menu gets through to the end, I would like to invite you down as guest of honour

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-because I really think you deserve it. Thank you very much.

-That's lovely. Thank you.

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It's an incentive that's driving all three chefs

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to get one of their dishes on the banquet menu this year.

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The people we met in our communities are the ones it would be a pleasure to cook for. They deserve it.

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-Aye, they do deserve it.

-I think it'll be amazing.

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That's why I like this brief. It's no' about the chef and your technical abilities.

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-It's about getting the people who put so much into it, giving them a wee pat on the back.

-Yeah, definitely.

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Three of the country's top chefs are busy preparing fish courses,

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each hoping they will represent Scotland at the ultimate street party.

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Returning finalist Michael

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is scaling up kedgeree to make it fit for a feast.

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Tony is pinning his hopes on roast langoustines,

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fishing for laughs with another jokey prop.

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And newcomer Philip is going over the top

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with an elaborate seafood platter.

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Scoring them is Alan Murchison, last year's regional champion who knows what they're going through.

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The guys are concentrating on what they're doing. Tony is pretending to be busy. Phil is really busy.

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And Michael is double-checking everything he's doing.

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In the next 30 minutes, they'll be put under a bit more pressure.

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The cracks will appear and we'll see what they're made of.

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With little separating the three chefs and Alan's second judgment looming,

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there is a lot riding on this course, something risk-taker Tony seems oblivious to.

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He is putting flavour before technique with his roast langoustines.

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His dish is so simple, he even has time to spare on his presentation,

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a tactic to stand out from the crowd.

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Phil's dish is very technical, Michael's dish is very traditional, but I think mine will have the edge.

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Alan seems more excited by Phil's cheffy gadgets than Tony's diving helmet.

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Foam gun's out, doing the rounds this year.

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Michael Smith, you've got a foam gun as well. We've started a trend.

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Eh, possibly, possibly.

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-You're doing hollandaise with watercress?

-Yeah.

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-Tony...? No, you're not doing any cooking today.

-Foam gun, diver's helmet? Diver's helmet, eh?

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Michael is not relying on props like Tony or showing off Michelin-star techniques like Philip.

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He's chosen an old school breakfast dish which hinges on perfect rice.

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With no room for error, he's feeling the pressure.

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-How are you doing, Mike?

-I'm doing OK.

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That's my rice! Never take the lid off cooking rice.

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-Old wives' tale. Are you making excuses already?

-That's bad luck.

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Michael is cooking well. There's technical elements there.

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The rice could overcook. If it's too wet or dry, it could be unpalatable.

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He's also got to get the right level of spice that's going to complement the salmon, but not annihilate it.

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He's got a few things that can go wrong.

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Luckily for Michael and Philip, Tony's simple fish course is up first.

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And his three components, including shop-bought bread, have been ready to go for quite some time.

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-We're getting to crux time now, first dish up. Are you ready?

-I will be, yeah.

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He's given plenty of thought to his dish's presentation

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from his quirky diving helmet to essential finger bowls,

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but Alan is worried it's a case of style over substance.

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Michael and Philip are pushing the boat out.

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Tony could have made a bisque, he could have added another texture, done a little tartare.

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There's many things you can do with langoustines to elevate them, so let's hope it's good enough.

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There's no going back now and with the clock ticking,

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Tony finally swings into action with trays of roasted langoustines,

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smothered in chilli jam and piled high with wedges of roast lemon and lime for garnish.

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-Do you need a hand, Tony?

-No, I'm fine, thank you.

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Look at that bad boy!

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Tony thinks it ticks all the boxes, but is it really suitable for the People's Banquet?

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-Shall we take a couple of portions and go and try it?

-Yes.

-Look at those!

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-Make sure you get the roasted lemons and limes.

-A little bit of the garnish...

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We'll start digging in as well.

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Shall we go?

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Time to find out if Tony's roast langoustine

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is enough of a centrepiece for our celebratory street party.

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-What do you reckon then? Presentation?

-Yeah, bold.

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-Shall we get stuck in?

-Yeah, let's see how you eat a langoustine.

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The sucking of the head.

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Oh!

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-I don't think we need a knife and fork.

-No.

-Mind your fingers.

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Aye, they're sharp, huh?

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How do you think sucking the juice out of a langoustine's head will fit in with the banquet?

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You can do it if you want.

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It's to try something different, push yourself out your comfort zone.

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If you want to be a bit more reserved, peel it, a bit of bread, mop up the juices.

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With this being a simple dish, should you not make your own bread?

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With the time that we've got... I always do sourdough.

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That's a 24-hour thing, so I wouldn't be able to make it.

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It tastes fantastic. I can't fault the flavours.

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-But I'm not sure if he could have done a bit more.

-Yeah.

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The banquet, the big event. Is there enough process going on here? I'm going to keep harping back to this.

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It's not about process, about whizz, bang. It's about taste.

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I can visualise this on long tables, people getting stuck in.

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It could grace the table of a banquet.

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Alan won't be revealing what he thinks until he's tasted all three dishes,

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but Tony is confident he's on to a winner.

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My fish course came out spot-on, langoustines cooked right.

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Chilli jam, perfect. Hopefully, it's a good mark for the dish.

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Philip is two points behind Tony and Michael

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and hoping to outshine them with a highly technical seafood platter.

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I'll pop the salmon into the water bath.

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A gastronomic dish with five tricky components, he knows he has to deliver today

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to stand a chance of cooking for the judges, but still has a lot to do.

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How's the beetroot jelly?

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With time now against him, he's feeling the pressure.

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-Phil, you've got five minutes left. Do you want a hand?

-No, I might just need five minutes extra.

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OK.

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He's up against it, he's pushing, he's sweating, he's working hard.

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He's got a real mountain to climb to deliver this dish.

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Behind schedule, he garnishes his lobster and melon.

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A couple of minutes and I'm done.

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Puts the finishing touches to his leek and potato scallop,

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plates up his home-smoked salmon with beetroot and quail's egg

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and delivers his seafood platter to the pass.

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Crikey! A lot of food going on. Talk us through it then, Philip.

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Here we've got home-smoked salmon,

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then we have the scallop done on creamed leek with a warm potato espuma and crispy bacon.

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Then we have mussel bonbons with a herb mayonnaise, Scottish blue lobster with melon

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and then just plain, simple langoustines.

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-Shall we take some away and have a little taste?

-Yeah.

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Will Phil's lavish seafood platter set him back on course for the People's Banquet?

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-Lots and lots of work.

-Phil had a sweat on again.

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I think he was ten minutes over. You can't do that at a function.

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-How many would you see this serving?

-This would be for one person.

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-Is that for two people?

-More than enough for two.

-Definitely.

0:20:420:20:46

-Happy with the cooking on that?

-Maybe a wee bit less.

0:20:520:20:57

The bacon's really nice, but it's very strong. That's a cracking scallop.

0:20:590:21:04

Maybe one thing too many?

0:21:040:21:07

The mussel bonbon...

0:21:070:21:09

Maybe too intense with the herb mayonnaise.

0:21:130:21:16

The lobster and the melon, it's summery.

0:21:160:21:19

-I mean...

-That...

-If he did that on its own...

0:21:190:21:22

-Yeah.

-You would say you don't need to do anything more.

-No.

0:21:220:21:26

-Happy with that one?

-Nae qualms whatsoever.

0:21:300:21:33

-He's producing all this great food.

-Just too much of it.

0:21:340:21:37

I just wanted to showcase Scottish seafood.

0:21:370:21:41

I think that's what I've done. Once it's done, it's very easy to put up.

0:21:410:21:46

As little tastes, each individual one is great.

0:21:460:21:50

It all working together, I'm not sure. Maybe a little bit overkill.

0:21:500:21:55

I think it is.

0:21:550:21:57

After what happened with my first course, I had to pull out the stops.

0:21:570:22:02

I think Alan was shocked I managed to get everything out. When he saw my box, he'd think I was off my box!

0:22:020:22:09

Last but not least is Michael's kedgeree,

0:22:090:22:13

a breakfast classic he is serving paella-style

0:22:130:22:16

with three types of cured and cooked salmon and vibrant Araucana eggs,

0:22:160:22:20

sourced especially for their medium size and colour.

0:22:200:22:24

It might seem quite a simple dish, but there are a lot of different factors that go into the dish

0:22:240:22:30

and every one must be perfect.

0:22:300:22:32

Time is running out. He's already cooked his spicy rice, but needs to warm it through prior to serving,

0:22:320:22:38

a crucial stage that could see him overcook it if he's not careful.

0:22:380:22:42

-Michael, is that you heating it up or finishing it off like a paella?

-Both.

-Yeah?

0:22:420:22:47

Ignoring Tony's attempts to distract him, he carefully arranges his soft-boiled eggs,

0:22:470:22:52

adds chunks of cooked organic salmon, hollandaise foam

0:22:520:22:57

and for crowning glory, some salmon skin crisps.

0:22:570:23:01

Well...

0:23:030:23:05

MICHAEL SIGHS

0:23:050:23:08

-The eggs are quite visual, aren't they?

-The Araucana yolks are really vibrant.

0:23:080:23:13

I'll leave this for the guys to try. You and I can take the big one through to the tasting room.

0:23:130:23:19

It certainly looks the part,

0:23:200:23:22

but will this dish get the guests talking at the People's Banquet?

0:23:220:23:27

-Happy with the presentation?

-Yeah. I know it needs to have a wow factor.

0:23:280:23:32

I think people will go, "That's a good-looking dish. I'd like to get stuck in."

0:23:320:23:37

I'd be happy if that got put down in front of me. All the different greens, then you've got that orange.

0:23:400:23:46

It's kedgeree. You're looking for a bit of curry in there.

0:23:500:23:54

-That's what I was going to say. I'm looking for a bit of spice to come through.

-It's not there.

0:23:540:23:59

Do you feel it needs three different textures of salmon? We've got hot-smoked, cold-smoked and poached.

0:23:590:24:06

Yeah, because they are different. Although the salmon is a bit over the way I would have liked,

0:24:060:24:12

it's using the organic...

0:24:120:24:14

I can make out the hot-smoked, I can make out the cold-smoked salmon.

0:24:170:24:22

-The fresh is lost.

-I wouldn't know if there was fresh salmon in there.

-No, you cannae make it out.

0:24:220:24:28

-Can you deliver this dish for 100?

-If you can't up-scale it, it's not the right dish.

0:24:280:24:33

It's about how achievable the dish is, if it goes all the way to the final stage.

0:24:330:24:38

The skin, great idea...

0:24:380:24:40

-Oh!

-Take your eye out!

0:24:420:24:44

-With the fish skin, I would have put a bit of salt on.

-It needs some salt.

0:24:440:24:49

-Yeah.

-But when you hear "kedgeree", what do you think?

0:24:490:24:53

Two things. Breakfast and a wee bit of spice.

0:24:530:24:57

Definitely breakfast. I don't know if it fits in that hole for your fish course.

0:24:570:25:02

I understand what you're saying.

0:25:020:25:04

I'm pleased today with the fish course. I managed to execute it. It went the way that I hoped.

0:25:040:25:10

I might have upped the spice a little bit.

0:25:100:25:13

I think it looked good. Hopefully, it's got that visual wow factor that everyone is talking about.

0:25:130:25:20

All three dishes tried and tested.

0:25:230:25:26

There's nothing the chefs can do, but nervously await Alan's verdict.

0:25:260:25:30

I want to win this course and stay in the lead. A bit anxious, two great dishes came up.

0:25:300:25:36

I'm looking for as high a score as possible because I need the points.

0:25:360:25:41

Alan gave Phil a lowly four yesterday

0:25:410:25:45

and old pals Michael and Tony averaged sixes, so have they improved today?

0:25:450:25:51

Hello, gentlemen. A mixed day for me, this one.

0:25:510:25:55

Tony, roasted langoustines with chilli jam. I think your presentation again was superb.

0:25:570:26:03

A little bit of ambition and technique missing for me

0:26:040:26:08

and I think you undersold yourself as a chef.

0:26:080:26:12

Philip, your seafood platter...

0:26:150:26:18

It's been a long time since I've seen anybody work as hard as you did today.

0:26:180:26:23

However, you gave yourself far too much to do,

0:26:230:26:26

hence the fact none of the dishes were absolutely perfect.

0:26:260:26:31

Also the platter as a whole didn't really gel for me.

0:26:310:26:34

I don't know how you would serve that for 100 people.

0:26:340:26:38

Michael, Hebridean smoked salmon kedgeree... Great flavour.

0:26:380:26:43

Potentially, a little bit more spice and could it also be perceived as a breakfast dish?

0:26:430:26:48

Tony, roasted langoustines, chilli jam...

0:26:540:26:57

Five out of ten.

0:27:000:27:02

Philip, for your seafood platter...

0:27:050:27:07

Six out of ten.

0:27:090:27:11

Michael, Hebridean smoked salmon kedgeree...

0:27:130:27:17

Good dish. Eight out of ten.

0:27:180:27:21

Next up is the main course, guys. The very best of luck.

0:27:220:27:26

-Thank you.

-Thanks.

0:27:260:27:28

-- Well done. - Cheers.

-Yeah, good man.

0:27:290:27:33

A tough day tomorrow, though.

0:27:340:27:37

So, after day two, Michael has held on to the lead

0:27:370:27:41

with an overall score of 14.

0:27:410:27:43

Tony has tumbled into second with 11

0:27:430:27:45

and Philip is hot on his heels with 10.

0:27:450:27:49

I've dropped behind Michael now. I'm not in the lead. A bit more on edge. Just need to try harder.

0:27:490:27:55

I do feel a wee bit disappointed. I thought I might get another point.

0:27:550:27:59

Getting an eight is brilliant, but you can't rest on your laurels in this competition.

0:27:590:28:05

With one point in it, tomorrow's main course will bring blood, sweat and tears.

0:28:050:28:10

They're halfway there and they need to make sure the next dish is really setting the standards.

0:28:100:28:16

And see the chefs resort to surprising tactics.

0:28:160:28:19

Let me see that technique of opening the tin and pouring it into the pan.

0:28:190:28:23

Can you imagine Oliver Peyton and Prue Leith eating baked beans?

0:28:230:28:27

Subtitles by Subtext for Red Bee Media Ltd 2011

0:28:420:28:46

Email [email protected]

0:28:460:28:49

The chefs from Scotland - Tony Singh, Michael Smith and Philip Carnegie - pull out all the stops with their fish dishes, hoping to impress veteran chef Alan Murchison. Will he choose a seafood platter, Hebridean smoked salmon kedgeree or roasted langoustines with chilli jam?


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