0:00:02 > 0:00:04'The heat is on in Great British Menu.
0:00:04 > 0:00:07'Three of the North East's finest chefs, Stephanie Moon,
0:00:07 > 0:00:11'Andrew Pern and Tim Bilton, are battling it out for a chance
0:00:11 > 0:00:16'to create the perfect food to share which will be served at the ultimate street party.
0:00:17 > 0:00:22'Yesterday they fought it out for the fish course and Stephanie clung onto the top spot.'
0:00:22 > 0:00:26Those boys are right behind me and it's still anybody's game.
0:00:26 > 0:00:30I've got to stay focused, stay strong and really push on.
0:00:30 > 0:00:34'But Andrew was able to reverse his fortunes
0:00:34 > 0:00:38'and the seven points for his dish mean he's now level pegging with Tim.'
0:00:38 > 0:00:42The competition's hotting up now. I got top points in the fish course
0:00:42 > 0:00:45but it's still there for the taking. It's not over yet.
0:00:45 > 0:00:48'Former champion Nigel Haworth has been marking their efforts
0:00:48 > 0:00:53'and only the two highest-scoring chefs can face the judges on Friday.'
0:00:53 > 0:00:55A good score today can certainly put me in the running
0:00:55 > 0:01:02and put one of the other chefs under a bit of pressure that I don't think Stephanie's been under yet.
0:01:02 > 0:01:05'Today it's the main course
0:01:05 > 0:01:08'and the three dishes hoping to achieve top marks
0:01:08 > 0:01:10'are twice-baked Nidderdale lamb,
0:01:10 > 0:01:15'suckling pig with pork pies, black pudding Scotch eggs and spare ribs,
0:01:15 > 0:01:18'and whole roast suckling pig, apple and calvados stuffing
0:01:18 > 0:01:21'served with summer vegetables.'
0:01:21 > 0:01:24They've got to really do it today. It's their main courses.
0:01:24 > 0:01:28If I don't see two or three star dishes, I'll be really angry.
0:01:38 > 0:01:44'This year's competition is all about making the perfect food to share
0:01:44 > 0:01:50'and the challenge for the chefs is to come up with a full platter rather than just a plate of food.'
0:01:50 > 0:01:55The brief has really tested me. It's really made me look at each individual course
0:01:55 > 0:02:00and try and really get something strong. It really is a tough call.
0:02:00 > 0:02:05'All our chefs have been going out to meet people who bring their communities together through cooking
0:02:05 > 0:02:10'and not only are they fighting for their dishes to win, but also a place at the banquet table
0:02:10 > 0:02:13'for these food champions.'
0:02:13 > 0:02:15To get to the banquet would be brilliant, not just for me,
0:02:15 > 0:02:20but for everybody who's helped out in the community. It's a privilege for me to cook for them.
0:02:20 > 0:02:24So if we get a dish from the North East onto the final menu, it'll be brilliant.
0:02:24 > 0:02:28'Nigel Howarth, a former champion of Great British Menu,
0:02:28 > 0:02:35'is looking for excellence from every dish, but knows this course is the one every chef wants to win.'
0:02:35 > 0:02:41It's the real big one. Let's hope we get some fantastic dishes and have a really good day.
0:02:45 > 0:02:49'The first chef to arrive is Stephanie Moon.
0:02:49 > 0:02:55'She's leading in the points so far but still views herself as the underdog in this competition.'
0:02:55 > 0:02:59Today, main course, big day, want to make a good impression.
0:02:59 > 0:03:04I like my dish, I think it's good enough for a banquet. Hopefully today is another good day.
0:03:06 > 0:03:08Today I'm doing lamb.
0:03:08 > 0:03:12Most people like lamb. I think, for a banquet, it's a really good dish
0:03:12 > 0:03:15and I'm wrapping it in a salt hay crust.
0:03:15 > 0:03:21So I've got some really herby hay, lots of clover, lots of bits in there.
0:03:21 > 0:03:25And the flavour from the hay, is that going to be a significant part?
0:03:25 > 0:03:28- It's subtle, I'll be honest. - Subtle?- Yeah.
0:03:28 > 0:03:32And then some Yorkshire asparagus, baby leeks, baby spring onions,
0:03:32 > 0:03:36some nice little baby carrots and a real gravy.
0:03:36 > 0:03:37I think it's food
0:03:37 > 0:03:38that is going to please people.
0:03:38 > 0:03:41'Cooking her lamb in hay
0:03:41 > 0:03:43'might be the winning touch Nigel's looking for.
0:03:43 > 0:03:47'But can Stephanie pull it off to perfection?'
0:03:47 > 0:03:50Yesterday she over-smoked her trout.
0:03:50 > 0:03:53Could she get the flavours better balanced
0:03:53 > 0:03:58and really do a wow dish and get through to the People's Banquet?
0:03:58 > 0:04:02'The second competitor is Andrew Pern.
0:04:02 > 0:04:07'He had a slow start in the competition, but scoring the highest mark in yesterday's fish course
0:04:07 > 0:04:09'has given him renewed confidence.'
0:04:09 > 0:04:14What I'm aiming for today is a good high mark, eight, nine, even ten,
0:04:14 > 0:04:19but somewhere at the top end. I need to get more points to carry me through for the dessert.
0:04:21 > 0:04:23Right, what have you got for us?
0:04:23 > 0:04:28Today I'm doing the suckling pig with little black pudding Scotch eggs, mini pork pies.
0:04:28 > 0:04:32My idea for the dish is deconstructing the suckling pig.
0:04:32 > 0:04:34I've got a lovely bit of loin here.
0:04:34 > 0:04:42We're going to stuff this with lemon, nice garden herbs, fresh summery flavours coming through.
0:04:42 > 0:04:44You've got lots of different things going on here.
0:04:44 > 0:04:49Do you think the dish is spectacular enough, it's got enough in it to get to the people's banquet?
0:04:49 > 0:04:52When it comes to the table, it's on a big platter,
0:04:52 > 0:04:56you'll see when it's presented, and it's quite spectacular. It's going for the wow factor
0:04:56 > 0:04:59with the delivery to the table.
0:04:59 > 0:05:02'There are lots of components to Andrew's main course.
0:05:02 > 0:05:05'Nigel knows that getting them all ready at the same time
0:05:05 > 0:05:08'is going to put him under pressure today.'
0:05:08 > 0:05:10Andrew's dish, great dish for sharing,
0:05:10 > 0:05:15perfect for the People's Banquet, but lots of elements.
0:05:15 > 0:05:18Lots of elements mean things could do wrong.
0:05:18 > 0:05:21He's got a lot to do. It's a big ask.
0:05:21 > 0:05:24'Last to arrive is Tim Bilton.
0:05:24 > 0:05:29'Having started strongly, his fish course received a disappointing five points from Nigel.
0:05:29 > 0:05:32'He knows he has to deliver with his main course.'
0:05:32 > 0:05:38It's a massive day today. I've been in this position before, I know what to expect,
0:05:38 > 0:05:41I've just got to get on, concentrate and pull it out of the bag.
0:05:42 > 0:05:44What's your dish and what have you got for us today?
0:05:44 > 0:05:48I've got a whole roast baby suckling pig
0:05:48 > 0:05:50with garden patch vegetables.
0:05:50 > 0:05:56What I'm trying to recreate here, Nigel, is we do a street party up at Epworth.
0:05:56 > 0:06:01- I'm looking to recreate that. - Tell me why you think this is going to be good enough to get through.
0:06:01 > 0:06:04I think the whole pig coming out,
0:06:04 > 0:06:07being served at the table, it'll certainly get people talking
0:06:07 > 0:06:11- when it arrives.- It'll certainly get people talking, I think!
0:06:11 > 0:06:15Stephanie, two pigs against a lamb or a sheep. What's your thoughts?
0:06:15 > 0:06:17I think it's going to be a tough round.
0:06:17 > 0:06:19'In a repeat of yesterday,
0:06:19 > 0:06:22'both Tim and Andrew are making very similar dishes.
0:06:22 > 0:06:26'Tim will have to call on all his experience catering for large events
0:06:26 > 0:06:28'to make his stand out.'
0:06:28 > 0:06:31Tim's doing the same as Andrew, suckling pig,
0:06:31 > 0:06:33but Tim's put all his eggs in one basket.
0:06:33 > 0:06:38If he doesn't produce a crispy, moist suckling pig, he's out of here.
0:06:44 > 0:06:49'All three chefs know that this is the course that could seal their fate in the competition.
0:06:49 > 0:06:53'Nigel will be sending one of them home tomorrow,
0:06:53 > 0:06:55'missing out on the chance to cook for the judges.
0:06:55 > 0:06:57'They're all determined it won't be them.'
0:06:57 > 0:07:01I think Stephanie's my main challenger. She's a few points ahead.
0:07:01 > 0:07:04But I can soon catch her up and overtake her, maybe.
0:07:04 > 0:07:07I think this next course could be Tim's strong course.
0:07:07 > 0:07:09I think he's one to watch.
0:07:09 > 0:07:13Stephanie's the one to catch. Points can be won and lost easily today.
0:07:13 > 0:07:16How is she going to handle it? I don't know.
0:07:17 > 0:07:22'Cooking for the People's Banquet is a tantalising prospect for any chef.
0:07:22 > 0:07:26'With so much at stake, nerves are definitely on edge.'
0:07:26 > 0:07:28Tim, are you confident?
0:07:28 > 0:07:31Er, I'd like to think so.
0:07:31 > 0:07:34I think it's a really nice dish that I'm doing.
0:07:34 > 0:07:40Not as complex as the dish you're doing. But I'm happy with it.
0:07:40 > 0:07:44I think the whole roast pig that goes out, I think it'll be a great spectacle.
0:07:44 > 0:07:48- It's that wow factor, that feast for the eyes. - That's what I'm looking for.
0:07:48 > 0:07:51'Yet again, Tim and Andrew are going head-to-head.
0:07:51 > 0:07:54'Yesterday it was the fish stew wars.
0:07:54 > 0:07:57'Today it's the battle of the suckling pigs.
0:07:57 > 0:08:02'They're both planning to execute their dishes in a completely different way.
0:08:02 > 0:08:04'So whose recipe will come out on top?'
0:08:04 > 0:08:08I'm very confident with the flavour. I've got nice elements in there,
0:08:08 > 0:08:13some nice calvados, some nice apple and a little bit of orange and sage.
0:08:13 > 0:08:16They really marry well with the sweetness of that suckling pig.
0:08:16 > 0:08:20So, flavour-wise, I'm very confident.
0:08:20 > 0:08:26'Tim packs the deboned pig with his fruit-flavoured stuffing before sewing it back together.
0:08:26 > 0:08:32'He's hoping that serving the whole animal will give the wow factor he needs to impress ex-champion Nigel.'
0:08:32 > 0:08:38You've had the great honour of getting one of your dishes onto the banquet on The Great British Menu.
0:08:38 > 0:08:42How does that make you feel? It must give you an enormous sense of pride.
0:08:42 > 0:08:47I think it does. I think it's such a big event.
0:08:47 > 0:08:52Let's hope that you're going to produce a dish that's equally capable of getting there.
0:08:52 > 0:08:57Tim asked me about the banquet. I think he's forgetting he's got to get through to the judges first
0:08:57 > 0:09:00before he gets to the banquet. So he's got a few steps to go yet.
0:09:00 > 0:09:07'Across the kitchen, Andrew is equally sure that he's come up with the winning dish.'
0:09:07 > 0:09:11The suckling pig will have a lot of excitement. People are going to say, "Wow!"
0:09:11 > 0:09:18The board is brilliant, it looks the part. It gives that medieval thing. There's a bit of theatre to it.
0:09:18 > 0:09:21And hopefully people will be clapping their hands
0:09:21 > 0:09:24and throwing their knickers in the air and doing whatever!
0:09:24 > 0:09:29'He's taking the opposite approach to Tim and taking everything out of his pig.
0:09:29 > 0:09:33'The only recognisable part on his plate will be the head,
0:09:33 > 0:09:36'which will be used as a garnish.
0:09:36 > 0:09:42'After stuffing the loin with herbs and lemon zest, he turns his attention to his mini pork pies.
0:09:42 > 0:09:46'He's quick to remind the others of his self-belief.'
0:09:46 > 0:09:50I'm confident it's something that will appeal to the masses and be perfect for the banquet.
0:09:51 > 0:09:56'Stephanie starts by cooking her shoulder of lamb on a bed of carrots, celery and leeks
0:09:56 > 0:10:00'before covering it with red wine and then placing it in the oven.
0:10:00 > 0:10:05'Both the boys know that she's set a high benchmark with her first two dishes.'
0:10:05 > 0:10:07I don't think you've felt that pressure yet, Steph.
0:10:07 > 0:10:10No. I hope I don't have to.
0:10:10 > 0:10:14- HE LAUGHS We do!- It's not nice.
0:10:14 > 0:10:16No, I can imagine it isn't.
0:10:16 > 0:10:20'They are definitely gunning for me, but I believe in my dish
0:10:20 > 0:10:23and I'm not going to let those two bother me,
0:10:23 > 0:10:27I'm just going to stay focused. I think, as a chef, you've got to have inner belief
0:10:27 > 0:10:31in your culinary ability, otherwise there's no point doing it.
0:10:31 > 0:10:36'And she has her doubts about Tim and Andrew's choice of meat.'
0:10:36 > 0:10:40They're both doing pork and this is the People's Banquet.
0:10:40 > 0:10:43Would you serve pork? I don't know. It's a risky thing.
0:10:43 > 0:10:46Not every person eats pork.
0:10:47 > 0:10:52'Convinced her lamb would be a more popular choice, she now turns her attention to the salt crust
0:10:52 > 0:10:58'in which the meat will be cooked for a second time. She mixes the dough, adding the salt
0:10:58 > 0:11:00'and the unusual ingredient of chopped hay,
0:11:00 > 0:11:02'then fashions it around the meat.
0:11:02 > 0:11:07'This is the process that Nigel seems more concerned about and wants to know more.'
0:11:07 > 0:11:11Do you think you'll get the flavours by cooking it off before and then reheating?
0:11:11 > 0:11:14I think it does, yeah.
0:11:14 > 0:11:17You said earlier that you're after a very delicate flavour of hay.
0:11:17 > 0:11:22It's a lovely flavour, but too much of it isn't necessarily a good thing.
0:11:22 > 0:11:24OK. I'll leave you to it.
0:11:24 > 0:11:31Lamb is one of those meats that very seldom comes back to its best once it's reheated.
0:11:31 > 0:11:36My concerns are that she could produce a sweaty piece of lamb
0:11:36 > 0:11:40in a baked hay crust that's not going to be at the heights that we're looking for.
0:11:40 > 0:11:44'But Steph is convinced that she's on the right track
0:11:44 > 0:11:48'as she's already served this dish to a tasting panel with strong opinions.
0:11:49 > 0:11:54'The chefs aren't just competing to get their dishes on the banquet menu.
0:11:54 > 0:11:59'They're also battling to bring along a special guest of honour, someone they've met in the community
0:11:59 > 0:12:01'who already uses food to bring people together.
0:12:01 > 0:12:05'Steph teaches part-time at a catering college in Leeds.'
0:12:05 > 0:12:07Hello, Steve. How you doing?
0:12:07 > 0:12:10'She's travelled there to meet Steven Taylor,
0:12:10 > 0:12:15'a volunteer for Simon On The Streets, a charity that provides hot food for the homeless.'
0:12:15 > 0:12:19Sometimes it can be 20, up to 50, just depends on the weather.
0:12:19 > 0:12:22'After having problems with their usual kitchen,
0:12:22 > 0:12:24'Steve's come to Steph for help.'
0:12:24 > 0:12:28- Have you ever given them lamb before?- We have, once.
0:12:28 > 0:12:32- How did it go down?- Quite well. - I'm not going to get lynched, am I?
0:12:32 > 0:12:36- No, it went down quite well. - Yeah? So you think a hot lamb sandwich will be a good thing?
0:12:36 > 0:12:39- Oh, yes.- Good. - They'll soon disappear.
0:12:39 > 0:12:42That's what we definitely want.
0:12:43 > 0:12:47'Steph has roped in some of her students to help get everything ready.
0:12:47 > 0:12:51'They start by making vegetable soup.'
0:12:51 > 0:12:54It feels really good to give something to the homeless.
0:12:54 > 0:12:57It's nice to make sure that they're keeping warm with some good food.
0:12:57 > 0:13:00'But before taking it to the streets,
0:13:00 > 0:13:03'Steph wants to find out what her students make of her lamb.'
0:13:03 > 0:13:08I think it's really nice but I'd maybe cook it at a lower temperature for a bit longer.
0:13:08 > 0:13:10I thought the lamb was very nice and tender.
0:13:10 > 0:13:16'Then it's time for Steve and Stephanie to get the food to the people who need it most.'
0:13:16 > 0:13:19- Would you like a sandwich? - Thank you.
0:13:21 > 0:13:27I think it's been a real humbling experience. Some of these guys, you can tell, they've got nothing.
0:13:27 > 0:13:30They're just very gracious, very polite.
0:13:30 > 0:13:34They've come back for two lamb sandwiches, so that's a good sign!
0:13:34 > 0:13:36- Lamb's the best meat, isn't it? - Absolutely.
0:13:36 > 0:13:42I think Steve and the team are doing a hell of a thing here. It really is good to see.
0:13:42 > 0:13:44'As Steve would be her guest of honour at the banquet,
0:13:44 > 0:13:48'Steph's now more determined than ever to get a dish on that menu.'
0:13:48 > 0:13:50- One or two? - SHE LAUGHS
0:13:52 > 0:13:58'In the kitchen, all three chefs are bent on producing the best main course.
0:13:58 > 0:14:01'But whose will be most suitable for the People's Banquet?
0:14:01 > 0:14:04'Will it be the twice-baked Nidderdale lamb
0:14:04 > 0:14:06'in a salt and hay crust with potatoes and gravy
0:14:06 > 0:14:09'that Stephanie's been slaving over?
0:14:09 > 0:14:13'Or Andrew's roast suckling pig with all the trimmings,
0:14:13 > 0:14:16'mini pork pies, black pudding Scotch eggs,
0:14:16 > 0:14:18'sticky spare ribs and asparagus?
0:14:18 > 0:14:20'Or Tim's take on a whole suckling pig,
0:14:20 > 0:14:24'stuffed with apples and calvados, served with summer vegetables?
0:14:24 > 0:14:27'Now is the time for all the chefs to raise their game
0:14:27 > 0:14:30'and impress Nigel with their endeavours.'
0:14:30 > 0:14:36Everything's a little bit too calm. Let's hope the adrenaline starts to go and they produce fantastic dishes.
0:14:36 > 0:14:38We need a bit of oomph to get there.
0:14:43 > 0:14:50'This year's challenge to create food to share is putting all the chefs under pressure.
0:14:50 > 0:14:55'Andrew and Tim are chasing Steph's lead, but they're both cooking very similar dishes.
0:14:55 > 0:15:02'Andrew is facing an uphill battle to get the many elements of his ambitious platter ready on time.
0:15:02 > 0:15:07'And Tim has gone for broke by making his stuffed suckling pig the centre of attention.
0:15:07 > 0:15:14'It has to be perfect. But when he takes it out of the oven, he can see immediately that there's a problem.'
0:15:15 > 0:15:19I'm a little bit concerned that its back's split a little bit.
0:15:19 > 0:15:23Yeah. Do you think, when you take the string off, it'll fall in bits?
0:15:23 > 0:15:26No, I don't think so. It's just come from there.
0:15:26 > 0:15:28Sometimes, if the skin's a little bit thin,
0:15:28 > 0:15:32and the heat there, it just splits it a little bit.
0:15:32 > 0:15:35I've just got to deliver on flavour. So, erm...
0:15:37 > 0:15:39Hard. Hard.
0:15:39 > 0:15:44'Although Tim is desperately trying to put on a brave face, Nigel is concerned.'
0:15:44 > 0:15:51He might have just cut too deep when he was boning out his pig and it's split.
0:15:51 > 0:15:55And also he might have put a little bit too much stuffing in. That can happen.
0:15:55 > 0:15:58It's a big ask now to make this dish a winner.
0:16:00 > 0:16:04'Meanwhile, Steph is aware that her lead could be snatched away at any moment,
0:16:04 > 0:16:07'so she's keeping a close eye on Andrew.'
0:16:07 > 0:16:12- Are you hard-boiling the egg or soft-boiling it?- Soft-boiling and then we deep-fry them,
0:16:12 > 0:16:17- so it's going to cook on again, so within the timing... - That is a tough thing to do.
0:16:19 > 0:16:24'Andrew still needs to finish his black pudding Scotch eggs, prepare his side of fondant potatoes
0:16:24 > 0:16:27'and cook his stuffed pork loin.'
0:16:27 > 0:16:31Hopefully Nigel hasn't got any concerns about my dish.
0:16:31 > 0:16:35There's quite a lot of work to be done, but so far, we're on schedule.
0:16:36 > 0:16:41Says he's in control. My worry always is, when you've got so many elements,
0:16:41 > 0:16:44are you going to produce all those elements to the highest standard?
0:16:44 > 0:16:48Because, ultimately, one bad garnish can ruin the whole thing.
0:16:49 > 0:16:53'Luckily for Andrew, Tim is first to the pass today.
0:16:53 > 0:16:59'His suckling pig has split down the back, damaging its presentation, and he knows it.
0:16:59 > 0:17:03'He's desperate to get a good score from Nigel to keep his ambitions alive.
0:17:03 > 0:17:08'His baby garden patch vegetables sauteed in butter and herbs
0:17:08 > 0:17:10'are carefully placed in individual pots.
0:17:10 > 0:17:14'Then he ladles his pork roasting juices into small jugs.
0:17:15 > 0:17:19'Will Nigel think Tim has added the finesse to this course that he's looking for
0:17:19 > 0:17:24'or will the split pig skin see him marked down?'
0:17:26 > 0:17:31Whole roast baby suckling pig, garden patch veg, served with its own juice.
0:17:31 > 0:17:35- How are you feeling?- A little bit disappointed in the split there.
0:17:35 > 0:17:41- That's not going to affect, you don't think, the execution of the dish? - I think it might have done
0:17:41 > 0:17:45because we may have gone too thin on its back. I'm a bit disappointed with myself.
0:17:45 > 0:17:48- Happy with the rest. - OK. This could be the tricky bit.
0:17:50 > 0:17:54- It's a little bit of theatre, as well.- Yep.
0:17:54 > 0:17:58Being in the position I am at the moment, it's tough.
0:17:58 > 0:18:02- Let's hope it's not tough.- Exactly. - We don't want that.
0:18:02 > 0:18:05- Shall we go and try? - Absolutely.- Come on, then.
0:18:17 > 0:18:22Eating is always the acid test, isn't it? Are you pleased with the eat?
0:18:22 > 0:18:27- I'm not blaming the oven, but it's the first time I've used it.- You feel it's slightly overcooked?- Yeah.
0:18:27 > 0:18:30Tastes a bit dry to me.
0:18:30 > 0:18:33- The stuffing's lovely. - It is. The stuffing's sensational.
0:18:33 > 0:18:36Tell me about your stuffing.
0:18:36 > 0:18:40The stuffing that I've got in there is an apple, calvados and orange stuffing.
0:18:40 > 0:18:43- The orange is strong, isn't it? - Yeah, it is.
0:18:43 > 0:18:48- But, again, it gives you that sense of summertime, as well.- Mm.
0:18:48 > 0:18:54- Give it to me like that and I'd happily eat that.- That's lovely. - I don't know about that.
0:18:55 > 0:18:57The People's Banquet, I don't know.
0:18:57 > 0:19:00Has your main course got enough wow factor?
0:19:00 > 0:19:04Because this is the big one. This is the main course.
0:19:04 > 0:19:09Without a shadow of a doubt. How often do you see a whole roast pig being brought to your table?
0:19:09 > 0:19:15It's going to get people talking straight away. Yeah, I am excited. I think people will be excited.
0:19:15 > 0:19:18- The pig is the thing.- It is. - And that's what he was relying on.
0:19:18 > 0:19:23- He's hanging his heart on this one, isn't he? And it is a shame.- Yeah.
0:19:24 > 0:19:27I don't think I've done myself justice today at all.
0:19:27 > 0:19:31Nigel has already given Andrew a four. I think I could get a four, as well.
0:19:31 > 0:19:37'But Tim will have to wait for his score, as Steph will be the next chef to serve her dish.
0:19:37 > 0:19:41'She removes the lamb from the heat, trims the salt crust to form a lid
0:19:41 > 0:19:43'then places it all on a bed of hay.
0:19:43 > 0:19:48'The vegetables are seared then steamed in their own heat.
0:19:48 > 0:19:53'And finally, her rich wine gravy, thickened and seasoned and strained.
0:19:54 > 0:19:59'Will Steph's dish excite Nigel's palate sufficiently to keep her in the lead?'
0:20:02 > 0:20:05- Wow.- All right, Stephanie, what have we got?
0:20:05 > 0:20:08Twice-baked Nidderdale lamb in a salt hay crust,
0:20:08 > 0:20:13blooming white potatoes, gravy and some spring vegetables.
0:20:13 > 0:20:17- Shall we have a look? - Yeah.- OK, here we go.
0:20:20 > 0:20:22Are we all right to just...
0:20:22 > 0:20:24It certainly keeps its heat in there.
0:20:24 > 0:20:27It's shared food, it needs to keep hot.
0:20:27 > 0:20:31- You're quiet, lads.- I know, yeah!
0:20:31 > 0:20:36- Pressure's building, Nigel, pressure's building. - Come on, let's go and try one.
0:20:45 > 0:20:48- Flavours, Stephanie? - Subtle but effective?
0:20:50 > 0:20:53It's certainly not a prime cut, is it, for a celebratory meal?
0:20:55 > 0:20:58- It tastes good, though. - HE LAUGHS
0:20:58 > 0:21:00From a wow factor, presentation-wise...
0:21:00 > 0:21:04I like the old lift the lid up. It's groovy.
0:21:04 > 0:21:09- I was a little bit disappointed when Nigel took that off there. - Looked quite pale.
0:21:09 > 0:21:12Yeah. It didn't jump out at me at all.
0:21:12 > 0:21:17And your vegetables? You've scorched them instead of just boiling them.
0:21:17 > 0:21:21Yeah, my thought there was I want to do something a bit more inventive.
0:21:22 > 0:21:26The fact that it's baked in hay, do you think that makes much difference?
0:21:26 > 0:21:29No. The lamb's quite powerful, anyway.
0:21:29 > 0:21:31- You're getting the hay but it's delicate.- Yeah.
0:21:31 > 0:21:34I can't get it any stronger unless I put herbs in.
0:21:34 > 0:21:38- And you don't want...- I don't think that's the point, is it?
0:21:38 > 0:21:40So is this dish special enough, Andrew?
0:21:40 > 0:21:45I think it'll appeal to a lot of people, but I'm not sure if it's that celebratory sort of food.
0:21:45 > 0:21:48Is it just reward for the people who have helped us out in the community?
0:21:48 > 0:21:54I think it's a strong dish. For a table sharing dish, I think it fits that brief.
0:21:56 > 0:22:01Looking at the other guys, what they're doing, it made me feel quite nervous before I served my dish.
0:22:01 > 0:22:04Now, quietly confident? Yeah, maybe.
0:22:04 > 0:22:08'Plating up last will be Andrew.
0:22:08 > 0:22:13'He blanches his asparagus then wraps it in thinly-sliced York ham.
0:22:13 > 0:22:18'He tops his pork pies with apple chutney, then finishes each one with a sage leaf.
0:22:18 > 0:22:21'After carving his loin, he adds everything to the platter,
0:22:21 > 0:22:25'balancing the black pudding Scotch eggs on the side of fondants
0:22:25 > 0:22:30'before adding his sticky ribs and trickling scrumpy gravy over the meat.'
0:22:31 > 0:22:33Steady as you go.
0:22:33 > 0:22:38'Will this be the dish that allows Andrew to take the lead?'
0:22:39 > 0:22:43Wow. It's a feast for the eyes, Andrew.
0:22:43 > 0:22:46That's the idea. That's the criteria.
0:22:46 > 0:22:50- So what have we got? - We've got our little suckling pig
0:22:50 > 0:22:54with black pudding Scotch eggs, little pork pies and the York ham and asparagus bundles.
0:22:54 > 0:22:57- Shall we have a little try? - Please do.
0:22:57 > 0:23:00- How many pieces of pork are we getting?- Probably two per portion.
0:23:00 > 0:23:06Little black pudding Scotch egg there and then these little pork pies topped with posh apple sauce.
0:23:06 > 0:23:10- Chef, is there enough on there for you?- I think there's plenty on there.
0:23:10 > 0:23:14Well, it looks spectacular, Andrew. Shall we go and see if it eats spectacular?
0:23:18 > 0:23:21- How are you feeling? - Happy. Good. It's gone to plan.
0:23:21 > 0:23:26- Wow. Absolutely stunning. He's certainly pulled it out of the bag. - He has.
0:23:29 > 0:23:34For me, the most important thing is that pork loin. Is that working for you from a tenderness point of view?
0:23:34 > 0:23:37I think it's somewhere near what I would like.
0:23:37 > 0:23:42It's a smaller loin, so you need to get it out as soon as it comes out of the over and keeping hot.
0:23:42 > 0:23:45But yeah, I think it's there.
0:23:45 > 0:23:49The depth of flavour and the glaze on that is sensational.
0:23:49 > 0:23:53Sticky ribs are exactly what they are. They're stunning.
0:23:53 > 0:23:58Some people might like the hot spicy, some people might like the pork pie, Scotch egg.
0:23:58 > 0:24:02He told me this was going to be a soft-boiled egg. But it's still a lovely thing.
0:24:02 > 0:24:07- There's a few components to get through.- Yeah. You'll be full by the end of it.
0:24:07 > 0:24:11I don't know if he's got his crackling how he'd like it, to be honest.
0:24:11 > 0:24:16- Are you happy with the presentation? - Yeah. I think it works well.
0:24:16 > 0:24:20Whoever would be serving the pork at the table, the work's all done for them.
0:24:20 > 0:24:25- They've come to enjoy themselves, they don't want to hack pork and get splattered with gravy.- Yep.
0:24:25 > 0:24:29- It's arguably the best dish so far. - It's certainly a feast for the eyes
0:24:29 > 0:24:33and a feast on the plate, as well. You've got the whole pig there.
0:24:35 > 0:24:41It's a very strong dish, it speaks of the north and the suckling pig being a bit of a showpiece
0:24:41 > 0:24:45which hopefully the guests at the People's Banquet will be able to appreciate.
0:24:47 > 0:24:51'Tasting's over. All three chefs must now wait nervously
0:24:51 > 0:24:54'to see whether they will move up or down the score board.'
0:24:54 > 0:25:00I'm very happy with what I produced. But then seeing Andrew's going up there shot mine out of the water.
0:25:00 > 0:25:02It was superb.
0:25:03 > 0:25:08Having tasted the main course, the other two have gone a bit quiet.
0:25:08 > 0:25:10Maybe a bit pensive about the whole thing.
0:25:12 > 0:25:14I'm back in the running.
0:25:14 > 0:25:18It's Andrew's course. If that dish does not get a nine or a ten,
0:25:18 > 0:25:21I'll be shocked.
0:25:33 > 0:25:36- A tough and challenging day, I think. - Mm.- Very.
0:25:36 > 0:25:40Tim, we're going to look at you first.
0:25:40 > 0:25:44I think your suckling pig, you got the crackling crispy,
0:25:44 > 0:25:46your vegetables were cooked well.
0:25:47 > 0:25:51I felt your stuffing was a little bit overpowering and, unfortunately,
0:25:51 > 0:25:55- the suckling pig was overcooked. - Yeah.
0:25:55 > 0:25:59I think, overall, it probably didn't hit the heights we were looking for.
0:26:00 > 0:26:04Stephanie, presentation was fab.
0:26:04 > 0:26:07Vegetables well cooked, your meat was interesting
0:26:07 > 0:26:12and I thought that the potatoes were delicious.
0:26:12 > 0:26:17The one big negative that I had was your twice-baked lamb.
0:26:17 > 0:26:21It sort of left some of the flavours in the bread instead of being in the lamb.
0:26:22 > 0:26:27Andrew, it really looked fantastic.
0:26:27 > 0:26:32The challenging thing for you was all the components you had and could you hit the high marks
0:26:32 > 0:26:34with doing so many different components.
0:26:34 > 0:26:38So let's go to the key component, your suckling pig.
0:26:38 > 0:26:41Unfortunately, it was a bit tough.
0:26:42 > 0:26:45The crackling wasn't crispy.
0:26:45 > 0:26:48So that left me a little bit "hm".
0:26:48 > 0:26:52And I thought most of the small elements were interesting
0:26:52 > 0:26:56but things like the sticky ribs were overcooked again and quite dry to eat.
0:26:59 > 0:27:03As for your marks, Tim...
0:27:05 > 0:27:08..I'm going to give you five.
0:27:09 > 0:27:11Stephanie...
0:27:13 > 0:27:17..I've got a seven for you.
0:27:17 > 0:27:20And Andrew...
0:27:22 > 0:27:25..you've got a six.
0:27:25 > 0:27:28So it's still very close. A lot rests on the desserts.
0:27:28 > 0:27:30Thank you very much.
0:27:34 > 0:27:36Andrew, I...
0:27:39 > 0:27:42'So, after an intensely fought main course,
0:27:42 > 0:27:46'Stephanie continues to lead the score board with 20 points.
0:27:46 > 0:27:49'Andrew edges into second place with 17.
0:27:49 > 0:27:52'While Tim has fallen to last place with 16.'
0:27:52 > 0:27:55I'm just amazed.
0:27:55 > 0:27:59Delighted. Absolutely over the moon.
0:27:59 > 0:28:02Six out of ten, not ideal.
0:28:02 > 0:28:06A couple more points would've been better. I put a lot of effort into it.
0:28:06 > 0:28:10But Nigel's the judge, he's in charge, so whatever he says goes.
0:28:10 > 0:28:13One dish left.
0:28:13 > 0:28:17Bit of a big hill to climb, but...we'll get there.
0:28:17 > 0:28:21'The battle continues tomorrow over the desserts
0:28:21 > 0:28:25'and one disappointed chef will have to leave the competition.'
0:28:25 > 0:28:28- It's mind games now.- Absolutely.
0:28:28 > 0:28:31Having seen their dishes, I'm not worried.
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