0:00:03 > 0:00:07This year's Great British Menu has seen the Scottish chefs get off to a challenging start.
0:00:07 > 0:00:12- Do you need more time? - Maybe five minutes. I'll just try and salvage this.
0:00:12 > 0:00:17Returning regional finalist Michael Smith, last year's loser Tony Singh
0:00:17 > 0:00:19and new kid on the block Philip Carnegie,
0:00:19 > 0:00:22are fighting for the chance to cook at the People's Banquet.
0:00:23 > 0:00:29Yesterday's fish course saw Michael push out in front, leaving Tony and Philip trailing in his wake.
0:00:30 > 0:00:32Michael, good dish!
0:00:32 > 0:00:338 out of 10.
0:00:35 > 0:00:40Now ferocious former Scotland champion Alan Murchison wants them to raise their game.
0:00:40 > 0:00:44I want to see a dish today that can take one of the Scottish chefs to the final banquet.
0:00:44 > 0:00:46Anything less than that and I won't be happy.
0:00:46 > 0:00:48Today it's the main course
0:00:48 > 0:00:51and a determined Tony is taking no prisoners...
0:00:52 > 0:00:58..risking it all with an ambitious dish, using a very surprising ingredient.
0:00:58 > 0:01:01What are the judges going think of baked beans? Can you imagine?
0:01:01 > 0:01:03Oliver Peyton and Prue Leith eating baked beans...
0:01:03 > 0:01:05Today's the day...
0:01:05 > 0:01:06to catch up to Michael.
0:01:16 > 0:01:22This year's brief is the toughest yet with each chef seeking out local heroes
0:01:22 > 0:01:25who work tirelessly to bring people together through food.
0:01:25 > 0:01:27So don't hold back, just eat up.
0:01:27 > 0:01:30Their challenge - to come up with perfect dishes to share.
0:01:30 > 0:01:34The prize - the chance to cook at the ultimate street party
0:01:34 > 0:01:38and invites for some of the incredible people they've met.
0:01:38 > 0:01:40It would be an honour. I look forward to that!
0:01:40 > 0:01:42This is a tough competition,
0:01:42 > 0:01:46you work yourself to the bone, but to represent the people
0:01:46 > 0:01:50who are going to be invited as guests of honour to the People's Banquet would be the icing on the cake.
0:01:50 > 0:01:54First, they have to impress a Michelin-starred heavyweight with high expectations,
0:01:54 > 0:01:58former regional champion Alan Murchison.
0:01:58 > 0:02:03Only the best dish today is going to get high marks, mediocrity is not going to work.
0:02:08 > 0:02:11Currently in first place with 14 points
0:02:11 > 0:02:13is Highlander Michael Smith.
0:02:13 > 0:02:19His classic Scottish cookery was pipped to the post by veteran Alan last year,
0:02:19 > 0:02:22but he's determined to make his mark this time.
0:02:22 > 0:02:24I might have a small lead just now but I don't want to lose that.
0:02:24 > 0:02:30I've got to concentrate on the job in hand and at the moment it's concentrating on the main course.
0:02:31 > 0:02:34Busy, busy box of goodies there!
0:02:34 > 0:02:36So what's the dish going to be today?
0:02:36 > 0:02:39The dish today, Alan, is barbecued Scottish lamb
0:02:39 > 0:02:42with a summer slaw and some pink fir apple wedges.
0:02:42 > 0:02:45But quite simple, there's not a lot going on,
0:02:45 > 0:02:50so, hopefully, if I can, you know, evolve that into a dish that's fit for a banquet...
0:02:50 > 0:02:54- that's really what I'm aiming for with this.- Where's the impact coming from on this dish?
0:02:54 > 0:02:57What's going to get people going, "Wow!"?
0:02:57 > 0:03:00- Well, hopefully, in the presentation. - Yeah.- The novel approach to this
0:03:00 > 0:03:03should, you know, really get people talking
0:03:03 > 0:03:07and inspire them to think, "Well, that's actually something I could do at home!"
0:03:08 > 0:03:11Michael's platter of barbecued lamb sounds straightforward,
0:03:11 > 0:03:14but Alan's already spotted a possible pitfall.
0:03:14 > 0:03:17Controlling the barbecue's going to be his biggest issue.
0:03:17 > 0:03:22Take his eye off the ball today with these different cooking techniques, he could slip down the rankings.
0:03:23 > 0:03:26Next up with 11 points is Tony Singh
0:03:26 > 0:03:30whose quirky cooking draws on his Scottish, Indian and Sikh upbringing.
0:03:30 > 0:03:34His simple fish course dropped him from 1st to 2nd yesterday,
0:03:34 > 0:03:39despite some fun props. So he's changing tack in a bid to cook for the judges.
0:03:39 > 0:03:43Main course today. I'm taking onboard what Alan said yesterday.
0:03:43 > 0:03:48I've got hundreds of dishes, dancing monkeys, pipe bands, everything... it's going to be spectacular!
0:03:51 > 0:03:54Well, well, well, well... what's the dish?
0:03:54 > 0:03:57Dishes, six, seven dishes today.
0:03:57 > 0:04:00- Yeah?- Scran. Just a whole load of stuff that I like eating.
0:04:00 > 0:04:03- Scran?- Scran. What I've been brought up with, really nice things.
0:04:03 > 0:04:07There's vegetarian, there's fish, there's something spicy, there's traditional...
0:04:07 > 0:04:10I'm going to do stovies as well. It's just a whole mix.
0:04:10 > 0:04:12- Talk me through this.- Baked beans.
0:04:12 > 0:04:15Whoa, whoa! Dinnae say you don't like baked beans!
0:04:15 > 0:04:20- I'm not sure I can envisage it on a People's Banquet...- Desperate Dan beans, will till you taste them!
0:04:20 > 0:04:25Come on, Alan! It's Tony. If anyone can pull it out the hat again, it'll be Tony with the baked beans!
0:04:25 > 0:04:27I'm not convinced about that.
0:04:27 > 0:04:30Tony's taking another big risk today,
0:04:30 > 0:04:33cooking seven childhood favourites in a bid to impress,
0:04:33 > 0:04:36but has he overcommitted himself?
0:04:36 > 0:04:39This is the People's Banquet, it's not Tony Singh's banquet.
0:04:39 > 0:04:40He has to put himself in their shoes.
0:04:40 > 0:04:44Good flavour combinations, let's hope they all work together.
0:04:45 > 0:04:48Snapping at their heels is new boy Philip Carnegie,
0:04:48 > 0:04:53a Michelin-starred chef who's looking to outshine his rivals with a technical menu.
0:04:53 > 0:05:00He clawed back vital points with his fish course and needs a good score for his main to stay in the running.
0:05:00 > 0:05:03Tough is the...that's a wee bit of an understatement.
0:05:03 > 0:05:06It's a competition, everybody wants to win.
0:05:06 > 0:05:08Hopefully, Lady Luck's going to be on my side today.
0:05:10 > 0:05:12Got a dish that's going to nail it for us today?
0:05:12 > 0:05:15Yeah. Today I'm going to be doing...
0:05:15 > 0:05:17stuffed saddle of lamb.
0:05:17 > 0:05:21It's going to be stuffed with the lamb fillets.
0:05:21 > 0:05:23Bit of basil's going through there.
0:05:23 > 0:05:25And...goat's cheese.
0:05:25 > 0:05:30I'm just going to be flavouring up the potato puree with some goat's cheese.
0:05:30 > 0:05:33And how are you going to serve this to give us a real impact on the main course?
0:05:33 > 0:05:36I'm just going to be serving it up whole,
0:05:36 > 0:05:40and I'll just take a couple of slices off first just for presentation.
0:05:40 > 0:05:41- Cooking's key on this.- Yeah.
0:05:41 > 0:05:46I mean, I took your advice, learnt my lesson a wee bitty.
0:05:46 > 0:05:50I'm going to really concentrate on this because it's the key element.
0:05:51 > 0:05:55Philip's going for the less-is-more approach today,
0:05:55 > 0:05:58with a cheffy twist on traditional roast lamb,
0:05:58 > 0:06:01an uncharacteristically simple dish with no room for error.
0:06:01 > 0:06:03He's got to get the cooking 100%.
0:06:03 > 0:06:08He's got one cut of meat, one real technique to just nail... He has to get that right today.
0:06:15 > 0:06:17With returning regional finalist Michael out in front,
0:06:17 > 0:06:22and the lowest-scoring chef leaving the competition tomorrow,
0:06:22 > 0:06:25today's make-or-break for Philip and Tony.
0:06:26 > 0:06:28Phil's only a point behind me,
0:06:28 > 0:06:30so it has to be spot-on what I'm doing now,
0:06:30 > 0:06:35because he could easily overtake me and going in last for the dessert course is never easy.
0:06:35 > 0:06:39He's taking a big gamble with seven of his childhood favourites,
0:06:39 > 0:06:43including his mum's potato-stuffed paratha,
0:06:43 > 0:06:45a dish he needs to get spot-on.
0:06:45 > 0:06:48- Doubling the pressure? - I tell you, so much pressure...
0:06:48 > 0:06:50You'll be in trouble if this goes wrong.
0:06:50 > 0:06:54And Michelin-starred Philip's feeling the heat too.
0:06:54 > 0:06:57Having burned his starter earlier in the week,
0:06:57 > 0:07:01he knows he can't afford to make the same mistake with his saddle of lamb,
0:07:01 > 0:07:03a lean cut he could ruin by overcooking.
0:07:03 > 0:07:05Hopefully you'll get on OK with the oven today.
0:07:05 > 0:07:07Hopefully!
0:07:07 > 0:07:10This is where this competition could be won or lost with this piece of meat, mate!
0:07:11 > 0:07:12You reckon?
0:07:14 > 0:07:17I've got some concerns today about my main course,
0:07:17 > 0:07:21because after what happened to me about the starter, the cooking of this one is very key, so...
0:07:21 > 0:07:26If that wasn't pressure enough, all three chefs are using lamb,
0:07:26 > 0:07:28including leading man Michael,
0:07:28 > 0:07:31giving veteran Alan plenty of room for comparison.
0:07:31 > 0:07:33We're all using the same ingredient.
0:07:33 > 0:07:35I mean, it doesn't get tougher than that!
0:07:35 > 0:07:38We're all, you know, right in the thick of it today.
0:07:38 > 0:07:42They're all desperate to cook at the People's Banquet.
0:07:42 > 0:07:45Scotland has to get through to the final, one of us has got to do it.
0:07:45 > 0:07:48- Yeah.- Yeah. - Cos it's been too long.
0:07:48 > 0:07:51But they've got to get past Alan first and he's not easy to please.
0:07:51 > 0:07:55They're halfway there now and they need to make sure the next dish they put down
0:07:55 > 0:07:57is actually really setting the standards.
0:07:57 > 0:08:03To prove he has what it takes, Philip's abandoned fancy fine dining dishes,
0:08:03 > 0:08:07in favour of a classic saddle of lamb, but this new battle plan isn't without its risks.
0:08:07 > 0:08:12You've gone very simple with this dish. The guys have got quite a lot of flavours going on,
0:08:12 > 0:08:16especially Tony, you know. Tony's got quite a few dishes happening.
0:08:16 > 0:08:20Tony, he can pull rabbits out of hats, so he's capable of anything that boy, isn't he?
0:08:20 > 0:08:25- Yeah. I just hope you can pull the lamb out of the oven in time! - Well, exactly, exactly.
0:08:27 > 0:08:32Michael's serving his lamb over burnt-out embers in a specially designed indoor barbecue,
0:08:32 > 0:08:35a presentation point that's caught Alan's attention.
0:08:35 > 0:08:39- You've got a fire, Mike! - It's all right, it's some oak chips.
0:08:39 > 0:08:41I'm testing them out to see how dry they are.
0:08:41 > 0:08:44Hopefully, that'll give off a nice bit of smoke.
0:08:44 > 0:08:46Aaargh! That's lovely!
0:08:46 > 0:08:51It's clearly got up Tony's nose, but it's the taste Alan's worried about.
0:08:51 > 0:08:54OK. So how are you going to get the flavour into the lamb?
0:08:54 > 0:08:57You run the risk of this barbecue being for show, don't you?
0:08:57 > 0:09:02I'm making a dry rub just now which really enhances the flavour when it's done on the char grills.
0:09:02 > 0:09:07Once you taste it, you should really get a nice charred barbecue flavour.
0:09:07 > 0:09:12It's a tricky cooking technique and Tony can't resist piling on the pressure.
0:09:12 > 0:09:15Are you worried that it won't permeate enough or you've tried it before and it's quite strong?
0:09:15 > 0:09:20You know it's a barbecue, people don't expect it to be perfectly pink.
0:09:20 > 0:09:24- They love just the fact they get that charcoal flavour. - Oh?- No, that's good.
0:09:24 > 0:09:26But they don't expect it to be perfectly cooked...
0:09:29 > 0:09:33One slight concern with Mike... I expect the meat to be cooked properly!
0:09:33 > 0:09:36And that goes for Philip's saddle of lamb too,
0:09:36 > 0:09:39which he's searing first, then roasting in the oven.
0:09:39 > 0:09:42What temperature are you cooking it at?
0:09:42 > 0:09:45- 180.- Good luck with that. Just keep an eye on it.- I will.
0:09:47 > 0:09:49He's keeping things simple today...
0:09:49 > 0:09:55unlike Tony, who's flat out, juggling mutton-and-potato stew and lamb and cabbage.
0:09:56 > 0:09:58I want the meat to fall off the bones.
0:09:58 > 0:10:01- So you're left with a stripped bone at the end?- That's a definite.
0:10:01 > 0:10:06But it's the controversial baked beans Alan's most looking forward to.
0:10:06 > 0:10:10How are you getting on, Mr Singh? Are you stirring your beans there?
0:10:10 > 0:10:13No. I'll do the beans next for you. How's that? I'll give you a shout.
0:10:13 > 0:10:18You let me see that technique of opening the tin of beans and pouring it into the pan!
0:10:18 > 0:10:21- I'll learn something today! - It might not be what Alan's used to,
0:10:21 > 0:10:25but it's one of Tony's childhood favourites and he's sticking by them.
0:10:25 > 0:10:27Scran is a collection of my favourite things.
0:10:27 > 0:10:30Will it be Alan's choice of food?
0:10:30 > 0:10:32Hopefully, he'll like some of it. I don't think he'll like all of it.
0:10:32 > 0:10:35It's different things, you can pick and choose.
0:10:35 > 0:10:39His sharing menu has been inspired by his Sikh upbringing.
0:10:39 > 0:10:44- One of the cornerstones of the Sikh faith is a communal kitchen.- Yeah? - Free dining.
0:10:44 > 0:10:49- Any gurdwara you see round the world will offer you or anybody free food. - Yeah?- Yeah.
0:10:51 > 0:10:54- It's to show equality amongst men and women.- Food to the people.
0:10:54 > 0:10:56It's for the people.
0:10:57 > 0:11:02This year, the chefs have been challenged to seek out local heroes
0:11:02 > 0:11:04who already bring their communities together through food.
0:11:04 > 0:11:07A no-brainer for practising Sikh Tony
0:11:07 > 0:11:10who headed straight to his local temple in Leith, Edinburgh.
0:11:12 > 0:11:16I'm going down to the gurdwara, the Sikh temple, to get inspiration.
0:11:16 > 0:11:19It's been such a cornerstone... it is a cornerstone of my faith,
0:11:19 > 0:11:23but such an inspiration to me through my cooking career,
0:11:23 > 0:11:25so I'm going back there to see what I can pick up.
0:11:25 > 0:11:29Sikhs believe in treating everyone equally,
0:11:29 > 0:11:32and every week the Guru Nanak Temple holds a langar,
0:11:32 > 0:11:35a shared meal that, translated, means "food for all".
0:11:35 > 0:11:37This is the thing that's given me inspiration,
0:11:37 > 0:11:39this is the thing that's given me passion for my cooking.
0:11:39 > 0:11:44If you don't know anything about the Sikh religion, langar is a communal meal,
0:11:44 > 0:11:49made by sewadar, people that help, volunteers, and they do sewa, which is the volunteering work.
0:11:49 > 0:11:54It's food to share on a giant scale, and today's helpers include Tony's mum
0:11:54 > 0:11:57who's been bringing Tony here since he was a child.
0:11:57 > 0:12:02- But nobody actually sits down and teaches you.- No.- Like, I'm... - There's no written recipes.
0:12:02 > 0:12:04This is what we do. You come in and you do that.
0:12:04 > 0:12:07Everybody comes in, chips in, and does it.
0:12:07 > 0:12:09There's a lot to do
0:12:09 > 0:12:11as the guests can exceed 300.
0:12:11 > 0:12:17The amazing thing about doing langar is you can't taste anything until it's all made and blessed.
0:12:17 > 0:12:19It's all strictly vegetarian
0:12:19 > 0:12:22to ensure all people can eat together as equals...
0:12:22 > 0:12:26CHANTING
0:12:26 > 0:12:31..making it the perfect place for Tony to road-test the veggie part of his dish.
0:12:31 > 0:12:33Oh, that was great.
0:12:35 > 0:12:36It's great, it's always a winner.
0:12:37 > 0:12:39Absolutely fantastic, really enjoyed it.
0:12:41 > 0:12:45And Tony has a surprise up his sleeve for his Mum and auntie.
0:12:45 > 0:12:48If I get through to the final, would you like to come,
0:12:48 > 0:12:50- to the People's Banquet? - Oh, yes, definitely.
0:12:50 > 0:12:53It would be an honour. I look forward to that!
0:12:55 > 0:13:00Hopefully, if I can get through to the final, it would be so good for my mum and my auntie to come,
0:13:00 > 0:13:03because they do so much for the community, it would be fantastic for them.
0:13:12 > 0:13:15Back in the kitchen, three of Scotland's top chefs are engaged in battle
0:13:15 > 0:13:17over their main courses.
0:13:17 > 0:13:19Returning regional finalist Michael
0:13:19 > 0:13:22is looking to maintain his lead with a dramatic-looking...
0:13:22 > 0:13:24Last year's loser Tony
0:13:24 > 0:13:26is taking another risk
0:13:26 > 0:13:28with seven dishes remembered from his childhood.
0:13:28 > 0:13:30And Michelin-starred new boy Philip
0:13:30 > 0:13:32is hoping to catch them up with...
0:13:35 > 0:13:39Dishing out the points is former regional champion Alan Murchison,
0:13:39 > 0:13:42a hard taskmaster, who holds their fate in his hands.
0:13:42 > 0:13:47The dynamic in the kitchen is quite unusual, things have moved around.
0:13:47 > 0:13:48Tony's under a lot of pressure,
0:13:48 > 0:13:51Phil seems relaxed... well, relaxed for Phil, anyway,
0:13:51 > 0:13:54and Michael's under control as normal.
0:13:54 > 0:13:56Let's just hope Michael's not being complacent,
0:13:56 > 0:13:59Phil's concentrating on other elements of his dish
0:13:59 > 0:14:01and Tony's not bitten off more than he can chew.
0:14:07 > 0:14:10With one contender leaving the competition tomorrow,
0:14:10 > 0:14:13time's fast running out for the Scottish chefs.
0:14:13 > 0:14:18Michael's impressed so far by putting a new spin on old favourites,
0:14:18 > 0:14:22a tactic he's applying to his barbecued lamb today.
0:14:22 > 0:14:24Is your lamb going to taste as good as it smells?
0:14:24 > 0:14:26- I hope so, aye.- Aye?
0:14:26 > 0:14:31Tony lost out yesterday, so is throwing everything at his main course,
0:14:31 > 0:14:35using flavours that might not appeal to everyone.
0:14:35 > 0:14:39The spices are a little less in this dish, are they, or are you still going to have...?
0:14:39 > 0:14:42I think we're building up slowly. This is some nice spicy ones,
0:14:42 > 0:14:43some not so spicy...
0:14:46 > 0:14:50And Michelin-starred Philip's braving the oven he burnt his starter in
0:14:50 > 0:14:52to roast his saddle of lamb.
0:14:52 > 0:14:54She behaving?
0:14:54 > 0:14:57- So far, aye, so far. I mean... - Keeping a close eye on her?
0:14:57 > 0:15:02Oh, aye! Watching it like... watching it like my wallet, ken what I'm saying?
0:15:02 > 0:15:06It's all going to come down to the cooking and the resting of this lamb.
0:15:06 > 0:15:10That is critical to this dish working. Gets it wrong, he could be going home.
0:15:10 > 0:15:14That's the fate Michael's hoping to avoid with his barbecued lamb,
0:15:14 > 0:15:17a dish he's convinced will look and taste the part.
0:15:17 > 0:15:19This is a dry rub.
0:15:19 > 0:15:23It's fennel seeds, garlic, rosemary and a little bit of salt.
0:15:23 > 0:15:27- It's evocative of a barbecue, it smells outdoorsy...- It does smell outdoorsy.- It's fragrant.
0:15:27 > 0:15:31So, hopefully, that, combined with all the other elements, should bring it all together, hopefully.
0:15:33 > 0:15:35If he can deliver on the presentation,
0:15:35 > 0:15:39combine the flavour profiles, the techniques he's applied so far,
0:15:39 > 0:15:42this has got potential to be a really great dish.
0:15:42 > 0:15:45But he needs to be careful that doesn't overpower the delicate flavour of the lamb.
0:15:45 > 0:15:49Tony's also using strong seasoning that could trip him up.
0:15:49 > 0:15:52- Whoa!- It's quite hot, aye?
0:15:52 > 0:15:54- But that'll calm down.- I get that.
0:15:56 > 0:16:02He's making spicy beans using an ingredient not usually seen in the Great British Menu kitchen!
0:16:02 > 0:16:04Mike, have you seen this new technique here?
0:16:05 > 0:16:11- The beans? Aye.- Yeah.- Ring pull. - Ring pull! - I don't even need to open the tin!
0:16:11 > 0:16:13What are you calling this bean dish, then, Tony?
0:16:13 > 0:16:16- Desperate Dan beans.- Desperate Dan? - This is what I imagine Desperate Dan eating.
0:16:16 > 0:16:19That's some spice going on there.
0:16:23 > 0:16:26I don't think Alan's a fan of the beans, eh?
0:16:26 > 0:16:29It's not the only thing Alan's worried about.
0:16:29 > 0:16:34He's brazing stuff, he's roasting stuff, he's got fish thrown in there
0:16:34 > 0:16:38and then he's got baked beans! What are the judges going think of baked beans? Can you imagine?
0:16:38 > 0:16:41Oliver Peyton and Prue Leith eating baked beans...
0:16:43 > 0:16:49It's a big gamble and one Tony hopes will keep him one step ahead of rival Philip,
0:16:49 > 0:16:54who's first to plate up today. He's busy putting the finishing touches to his goat's cheese mash
0:16:54 > 0:16:57and saffron-dressed vegetables.
0:16:58 > 0:17:03Two unusually plain side dishes to go with his stuffed saddle of lamb,
0:17:03 > 0:17:05a risky cut he's resting prior to serving.
0:17:08 > 0:17:11- All coming together nicely for you? - Yeah, so far, so good.
0:17:11 > 0:17:14- Happy with your lamb?- Er...yeah.
0:17:15 > 0:17:17- But I don't want to tempt fate. - Fingers crossed.- Exactly!
0:17:17 > 0:17:23Time for the moment of truth. Will it pass muster with veteran Alan
0:17:23 > 0:17:25and Philip's toughest critic, himself?
0:17:25 > 0:17:27It's certainly nice and pink.
0:17:27 > 0:17:31But will playing it safe today deliver those points he so desperately needs?
0:17:31 > 0:17:33There we are.
0:17:33 > 0:17:39- What do you think? - I just didn't want to take much chances with it, so...
0:17:39 > 0:17:42OK, let's plate up and try this while it's nice and hot.
0:17:42 > 0:17:45A few onions...
0:17:45 > 0:17:47OK, a little bit of...
0:17:47 > 0:17:51lamb jus. We'll leave this for the boys.
0:17:51 > 0:17:54Thank you.
0:17:56 > 0:18:00It's the simplest dish so far from this Michelin-starred heavyweight,
0:18:00 > 0:18:04but has he sacrificed too much for the People's Banquet?
0:18:04 > 0:18:06Much simpler dish.
0:18:06 > 0:18:09- It's a different Phil, isn't it? - Yeah.
0:18:11 > 0:18:16Do you think he could have maybe kind of tried and pizazzed it up a wee bitty?
0:18:16 > 0:18:19Well, I think it's very restrained and he probably could have made it a bit more wowee.
0:18:19 > 0:18:23- The cook of the lamb, what do you think?- Fine. Yeah.
0:18:25 > 0:18:27- No, I'm happy with it.- Mm-hm.
0:18:30 > 0:18:35- And the flavour of the goat's cheese in the potato... unusual, not had that before.- No?
0:18:35 > 0:18:36Yeah.
0:18:37 > 0:18:42- I'm not sure how it fits in with the rest of the dish... - I was just going to say...
0:18:42 > 0:18:44I don't think it goes with the dish.
0:18:44 > 0:18:46Do you feel you've got enough saffron in there?
0:18:46 > 0:18:49I didn't want to be too hard with the saffron to overpower the lamb.
0:18:49 > 0:18:51I'm not sure about getting the saffron...
0:18:51 > 0:18:54They're really nice greens, but I'm not getting the saffron.
0:18:54 > 0:18:56I can't get the saffron either.
0:18:56 > 0:19:00Do you feel this dish encapsulates a sense of occasion, you know, it's spectacular enough for a banquet?
0:19:00 > 0:19:06- I mean, spectacular enough, yeah. It's all colourful, nice...- OK.
0:19:06 > 0:19:11For me, it maybe just needs a little more pizazz on the presentation.
0:19:11 > 0:19:14I feel my main course went really well today.
0:19:14 > 0:19:18I learned from yesterday, took on board what Alan said. Yeah, I was a lot happier today.
0:19:20 > 0:19:25Philip might have halved his workload but rivals Tony and Michael are still hard at it.
0:19:25 > 0:19:29Michael's barbecued Scottish lamb is next and he's working up a sweat,
0:19:29 > 0:19:34juggling pink fir apple potato wedges, asparagus and summer slaw,
0:19:34 > 0:19:36and five different cuts of lamb
0:19:36 > 0:19:39that require three degrees of cooking.
0:19:39 > 0:19:43I'm not convinced this is going to be style over substance.
0:19:43 > 0:19:45He needs to get that strong barbecue flavour going on.
0:19:45 > 0:19:47He's got to keep an eye on it, that's for sure.
0:19:47 > 0:19:52He's serving his lamb over burnt-out smoking embers in specially designed tabletop barbecues.
0:19:52 > 0:19:56- With the clock ticking, he gets it on the grill. - I'm ready to go now.
0:19:56 > 0:20:00He tops up his potato wedges and carefully puts out the flames.
0:20:01 > 0:20:03Wow, there's an entrance!
0:20:05 > 0:20:09I'll serve up a couple of portions for the guys and then you and I'll go on a meat feast, I think.
0:20:12 > 0:20:14Just get stuck in.
0:20:14 > 0:20:16- That's what to say! - I don't want to give them too much.
0:20:18 > 0:20:21Let's go and eat. Let's go for it.
0:20:23 > 0:20:30Will Michael's barbecue hit the mark with Alan and help him get through to the judges on Friday?
0:20:30 > 0:20:34A lot going on here. Happy with the delivery, presentation-wise?
0:20:34 > 0:20:37It's simple, but a barbecue is simple.
0:20:38 > 0:20:41- What about scaling it up? - I don't know, because he'd a bit of a sweat on there.
0:20:41 > 0:20:47Aye. I was more concerned with it coming out. It looked good, but the smoke went out...
0:20:51 > 0:20:57- Pretty dish for a banquet. - It's got some wow factor. You know, I think for this brief this year,
0:20:57 > 0:21:00you know, I've given it my best.
0:21:03 > 0:21:06That was interesting what you said about because it's a barbecue
0:21:06 > 0:21:09you can have that degree of cooking in it,
0:21:09 > 0:21:15- but then it's a problem if somebody doesn't like it as rare as that. - Yeah.
0:21:15 > 0:21:20- And what about the cooking? Would you change anything?- As long as it tastes of what it says on the tin,
0:21:20 > 0:21:23then I think, I hope that gives me a bit of flexibility.
0:21:23 > 0:21:25A safety net, perhaps.
0:21:26 > 0:21:28Are you getting the barbecue off it?
0:21:28 > 0:21:30- Not really, to be honest.- No.- No.
0:21:32 > 0:21:36- I'm not even getting the rub from it, though. It's lovely lamb.- Mmm.
0:21:36 > 0:21:41So you're happy with the level of charcoal flavour, the sort of smokiness coming through there?
0:21:41 > 0:21:44Yeah, I was actually evolving it while I was doing it today...
0:21:44 > 0:21:47"Evolving it"? Is that making it up as you go along?
0:21:48 > 0:21:52I got the dish up on time, all the components were there that I wanted.
0:21:52 > 0:21:54Yes, I could refine it a wee bit, but, no, I'm happy with that.
0:21:56 > 0:22:00Tony's controversial scran with baked beans is up next.
0:22:00 > 0:22:04He's hoping his seven dishes will give him the edge over Philip and Michael,
0:22:04 > 0:22:10but he's still making one of them, his mum's potato-stuffed paratha, a dish he needs to get spot-on.
0:22:10 > 0:22:15It's so simple, that's why it's so difficult, you know what I mean? It's...
0:22:16 > 0:22:21- There's a lot riding on this, is there, Tony?- Oh, aye, definitely. See...?
0:22:21 > 0:22:24He's starting to feel the pressure.
0:22:24 > 0:22:26- Mum wouldn't do that!- No.
0:22:26 > 0:22:30With his first effort in the bin and time chasing at his heels, he quickly makes another,
0:22:30 > 0:22:33then plates up his spicy salmon...
0:22:33 > 0:22:37mutton-and-potato stew and honey-glazed pork belly,
0:22:37 > 0:22:40the crowing glory for his contentious Desperate Dan beans.
0:22:40 > 0:22:45Finally, he brings them together in a tower of tiffin lunch boxes,
0:22:45 > 0:22:49another unusual prop, but will his risk-taking pay off?
0:22:50 > 0:22:55- So this is your...?- Scran.- Scran. - Served in tiffin.
0:22:56 > 0:22:58So what dishes have we got here, Tony?
0:22:58 > 0:23:03A wee onion-and-lime salad for everybody, mutton stovies finished with herbs...
0:23:03 > 0:23:07Oh-ho! The famous beans!
0:23:07 > 0:23:09Go on, then!
0:23:10 > 0:23:14- It's almost like a takeaway, isn't it?- Aye.- It is a takeaway, isn't it? - It is a takeaway.
0:23:15 > 0:23:18A veritable feast. Shall we?
0:23:18 > 0:23:24It might be Tony's favourite food, but how will those controversial beans go down with veteran Alan?
0:23:24 > 0:23:29- It's a spread. - It certainly is a spread. I think it's a banquet in itself!
0:23:29 > 0:23:31Do you think the judges are going to get this?
0:23:31 > 0:23:34You think they'll be confident putting this through for the People's Banquet?
0:23:34 > 0:23:37I hope so, yeah. This is what people want.
0:23:37 > 0:23:42They want different flavours, different textures. They are to try, to share,
0:23:42 > 0:23:46- to try to experience something different. - Inspiration's come from where?
0:23:46 > 0:23:51Childhood, working with people, just the best things I like to eat, you know what I mean?
0:23:53 > 0:23:56- That does remind me of childhood. - There you go!
0:23:56 > 0:23:59- I'm not saying it was a good thing! - No, no...- But it certainly does.
0:23:59 > 0:24:02I tell you, Desperate Dan beans!
0:24:03 > 0:24:06You've to educate and challenge people with every course.
0:24:06 > 0:24:09- He's doing it with this one, isn't he?- Certainly.
0:24:09 > 0:24:11Is this the result you were looking for?
0:24:11 > 0:24:13Yeah, not too spicy.
0:24:16 > 0:24:21- You could easily do without those beans and just have the pork belly... - Yeah, that is an option.
0:24:21 > 0:24:23What would your mum think of that?
0:24:23 > 0:24:26- She'd be happy with that.- Yeah?
0:24:26 > 0:24:29She'd be happy? OK, if your mum's happy, then...
0:24:31 > 0:24:35- I think with some refinement it could definitely be a banquet dish.- Mmm.
0:24:35 > 0:24:40I don't know about high scores, I don't know what he's after.
0:24:40 > 0:24:44Hopefully I can get something and just nudge, keep my head in the lead from Phil.
0:24:45 > 0:24:50With all three dishes tasted, the chefs must now wait for Alan's decision.
0:24:50 > 0:24:54It kind of all rides on this next score. I mean, this is make or break.
0:24:54 > 0:24:59Alan's given returning finalist Michael top scores all week.
0:24:59 > 0:25:02I'm feeling the pressure, being in the lead at the moment, to be honest,
0:25:02 > 0:25:04because the higher up you go, the further you've got to fall.
0:25:04 > 0:25:09Something Tony knows only too well having tumbled into second place yesterday.
0:25:09 > 0:25:14I think if you fall behind after the main course, it's really hard to come back,
0:25:14 > 0:25:16and I'd hate to be the first chef home again.
0:25:17 > 0:25:24Will Alan think any of today's main courses worthy of a place at the People's Banquet?
0:25:27 > 0:25:29First man up today, Philip.
0:25:29 > 0:25:31Philip, you did very well today. You were under a lot of pressure,
0:25:31 > 0:25:34the last couple of courses have been tough for you.
0:25:34 > 0:25:38I thought you delivered brilliantly on your lamb, I thought the cooking of the lamb was great,
0:25:38 > 0:25:42and I know how hard it is to get a saddle of lamb right, so you did very well on that.
0:25:42 > 0:25:49However, does it really have the impact that you would expect from a banquet, you know, a huge feast,
0:25:49 > 0:25:50a celebration?
0:25:52 > 0:25:57Michael, loved the subtleness of the smoke that came through there.
0:25:57 > 0:25:59The rub was nicely balanced as well.
0:25:59 > 0:26:01And for me it had the wow factor.
0:26:03 > 0:26:06Going on to sort of things that maybe weren't as strong for me,
0:26:06 > 0:26:11the coleslaw kind of got a bit lost, almost the poor relation to the lamb.
0:26:12 > 0:26:16Tony...Tony, Tony, Tony...
0:26:17 > 0:26:19This was a tough one for me.
0:26:19 > 0:26:22This was never going to work, all right? It was never going to work.
0:26:25 > 0:26:27And I'm devastated, because it was brilliant!
0:26:27 > 0:26:29It was really, really good.
0:26:29 > 0:26:33You got the impact right, it had the wow factor, it was true to your roots...
0:26:33 > 0:26:35You know, there's going to be some negatives with it.
0:26:35 > 0:26:39There were no earth-shattering techniques there, there was lots of good craft,
0:26:39 > 0:26:42but there was nothing that sort of moved the goalposts.
0:26:42 > 0:26:44And what order do we eat it? It was a little bit confusing.
0:26:52 > 0:26:54Philip, for your stuffed saddle of lamb,
0:26:54 > 0:26:56I'm going to give you...
0:26:58 > 0:27:00..7 out of 10.
0:27:01 > 0:27:05Michael, for your barbecued Scottish lamb...
0:27:07 > 0:27:08..I'm giving you...
0:27:09 > 0:27:11..8 out of 10.
0:27:12 > 0:27:14Tony...
0:27:14 > 0:27:15for your scran...
0:27:15 > 0:27:17I'm giving you...
0:27:18 > 0:27:19..8 out of 10.
0:27:22 > 0:27:28OK, guys. One more course left, dessert. Technical, complicated, you've got one chance.
0:27:28 > 0:27:30It's very, very close here.
0:27:30 > 0:27:32Best of luck, guys.
0:27:32 > 0:27:34- Thank you.- Thanks.
0:27:36 > 0:27:37Well done.
0:27:37 > 0:27:40- And yourself, mate. - That was all right.
0:27:40 > 0:27:43I thought he was going to give you a 9 there!
0:27:43 > 0:27:45I thought he was going to give me a 6!
0:27:47 > 0:27:51So three courses down and Michael's retained the lead...
0:27:53 > 0:27:55Tony's pulled it off with his beans,
0:27:55 > 0:27:57and is 3 points behind.
0:27:57 > 0:28:00And Philip 2 points behind him.
0:28:02 > 0:28:05I'm going into the kitchen in last place, but I'm still going in fighting.
0:28:05 > 0:28:10Only a few points in it, it could still be snatched from me, so head down and just motor on.
0:28:10 > 0:28:16In tomorrow's dessert course, they'll be pushing themselves to the limit to get to the judges.
0:28:16 > 0:28:20They've got one chance to do one dish. They've got to get it right or one of them's going home.
0:28:20 > 0:28:25But is bringing a microwave into the Great British Menu kitchen a step too far?
0:28:25 > 0:28:29We won't be calling you Tony Singh, we'll be calling you Tony Ping, if you get this to work!
0:28:32 > 0:28:36Subtitles by Red Bee Media Ltd
0:28:36 > 0:28:41E-mail subtitling@bbc.co.uk