0:00:02 > 0:00:06It's day three on Great British Menu.
0:00:06 > 0:00:08So far, the battle for the Welsh title
0:00:08 > 0:00:13has pushed three of the country's most patriotic chefs to the limit.
0:00:13 > 0:00:16Newcomer Gareth Jones, reigning champion Aled Williams,
0:00:16 > 0:00:18and Michelin-starred Hywel Jones
0:00:19 > 0:00:23have each set their sights on cooking at the People's Banquet.
0:00:25 > 0:00:30Yesterday's fight for the fish course saw Aled score an impressive nine points
0:00:30 > 0:00:33for his dramatic whole turbot.
0:00:33 > 0:00:37It was awesome to get a nine from Angela, but I know how good that feels now
0:00:37 > 0:00:40so I really want to lift my game to get another nine.
0:00:40 > 0:00:42Gareth and Hywel both scored eight,
0:00:42 > 0:00:46leaving all three chefs even on 15.
0:00:46 > 0:00:51Level points with only two courses to go, the competitive side is going to come out.
0:00:51 > 0:00:56Today it's the main course, and the chefs are starting to crack under the pressure.
0:00:56 > 0:00:58- BLEEP - Oh, I need to do the sausages.
0:00:58 > 0:01:00What's the penalty for being late?
0:01:00 > 0:01:02It's important you don't drop points now.
0:01:02 > 0:01:08If the boys are scoring high, I've got to score equally as high or it's game over.
0:01:18 > 0:01:22This year's competition is all about producing the most magnificent food
0:01:22 > 0:01:24that brings people together.
0:01:24 > 0:01:27- Well nice. - Better than my dad's cooking.
0:01:27 > 0:01:32Contenders must look to inspiring characters who use cooking to make a difference.
0:01:32 > 0:01:36Winning chefs can invite those they've met along the way to the People's Banquet.
0:01:36 > 0:01:40I'd love it if I get through, if you'd join me at my table.
0:01:41 > 0:01:45Formidable Great British Menu veteran Angela Hartnett
0:01:45 > 0:01:49knows the main course is the big one, and expects nothing but the best.
0:01:49 > 0:01:53Today, level-pegging on points, now they've really got to impress.
0:01:53 > 0:01:58Someone's got to produce something amazing today to take them through.
0:02:02 > 0:02:05First in is returning national finalist Aled Williams,
0:02:05 > 0:02:09whose recovery yesterday after a shaky start earlier in the week
0:02:09 > 0:02:12has boosted his confidence to new heights.
0:02:12 > 0:02:14There's a lot of pressure on me this year,
0:02:15 > 0:02:17being the returning champion for Wales,
0:02:17 > 0:02:22so hopefully I proved to the boys what they're up against, pulling a nine out of the bag.
0:02:22 > 0:02:24Day three, big challenge.
0:02:24 > 0:02:26Talk us through what you've got today.
0:02:26 > 0:02:29It is Welsh black sirloin steak.
0:02:29 > 0:02:34- Wow.- With a mushroom, bone marrow and horseradish burger,
0:02:34 > 0:02:38Glamorgan sausage, and some little hot coleslaw.
0:02:38 > 0:02:40I thought it would be good for a street party
0:02:40 > 0:02:43to bring people together with a barbecue.
0:02:43 > 0:02:46Just deconstructing it and making it a bit quirky.
0:02:46 > 0:02:49Do you think it'll push you through, the main course?
0:02:49 > 0:02:51That's the idea. It's onwards now.
0:02:51 > 0:02:57I started off with a six, then nine. I know how good the nine feels, so I'd love to stay at the top.
0:02:58 > 0:03:01Aled's hoping to hit the bull's eye once again
0:03:01 > 0:03:03with his steak barbecue.
0:03:03 > 0:03:07But Angela has reservations about how much he's trying to do.
0:03:07 > 0:03:09He's made a lot of work for himself.
0:03:09 > 0:03:11There's lots of little risk factors.
0:03:11 > 0:03:16He's got to make sure every element is spot-on, or it'll make no sense.
0:03:16 > 0:03:19Next up is newcomer Hywel Jones,
0:03:19 > 0:03:21a veteran of some of Britain's finest kitchens,
0:03:21 > 0:03:26and the only chef this week with a prestigious Michelin star.
0:03:26 > 0:03:28Hywel upped his game yesterday,
0:03:28 > 0:03:31scoring an eight on a luxurious lobster dish,
0:03:31 > 0:03:33and is hoping to smash through his opponents today
0:03:33 > 0:03:36with world-class skill.
0:03:37 > 0:03:41One of us now really needs to stamp our authority on this competition.
0:03:41 > 0:03:44I'm going in there to put this competition to bed.
0:03:44 > 0:03:47I want to be leading, come the final day.
0:03:50 > 0:03:55For my main course, I'm going to take the great dish Wellington, with a Welsh twist to it,
0:03:55 > 0:03:58so with beautiful venison from Brecon Beacons,
0:03:58 > 0:04:02wrapping it in a mushroom duxelle, obviously crepes.
0:04:02 > 0:04:06And then rough puff pastry, which I'm making with Welsh butter.
0:04:06 > 0:04:09I'm going to do a nice warm salad
0:04:09 > 0:04:11To go with it, I'm making a venison sauce.
0:04:11 > 0:04:14And what was the inspiration behind it?
0:04:14 > 0:04:16Well, I was thinking of great dishes,
0:04:16 > 0:04:20and you'll go to so many places and have a Wellington for two,
0:04:20 > 0:04:24it can be scaled up, it should have that wow factor on the table.
0:04:24 > 0:04:26So is it going to get you a nine?
0:04:26 > 0:04:28It's a great dish. Yeah, it could be up there.
0:04:28 > 0:04:32So Hywel's planning a summery twist on a classic showstopper.
0:04:32 > 0:04:36But will he struggle to deliver the perfect Wellington
0:04:36 > 0:04:39in the pressure cooker of the competition kitchen?
0:04:39 > 0:04:41He has to get his timings perfect
0:04:41 > 0:04:43because there'll be nothing worse
0:04:43 > 0:04:47than when we slice through the pastry, open up that case,
0:04:47 > 0:04:49and see an overcooked piece of venison.
0:04:49 > 0:04:54Our third and final chef is dark horse Gareth Jones,
0:04:54 > 0:04:58who's holding his own against his rivals with his take on party favourites.
0:04:58 > 0:05:01With scoring all even halfway through the menus,
0:05:01 > 0:05:05Gareth knows how important it is to keep his head above water.
0:05:05 > 0:05:09Everyone's got something to prove and everyone wants a high score,
0:05:09 > 0:05:13so it's going to be quite competitive and not too friendly.
0:05:14 > 0:05:17Right, today we're going to do my take on cawl.
0:05:17 > 0:05:18Oh, another cawl.
0:05:18 > 0:05:23Using Rhug Estate organic lamb, we're going to make a nice crown.
0:05:23 > 0:05:27I'm going to braise the necks down and make little tortellini.
0:05:27 > 0:05:31We're going to just serve it with some nice little vegetables.
0:05:31 > 0:05:36When you look at traditional Welsh dishes over history, really,
0:05:36 > 0:05:39one that always came up when I was doing my research, was cawl.
0:05:39 > 0:05:43You know, bringing people together, traditional Welsh sharing dish.
0:05:43 > 0:05:47So the neck, you said you're going to make tortellinis with.
0:05:47 > 0:05:52I realise it's a bit of a dangerous one, putting pasta on a traditional Welsh dish, but...
0:05:52 > 0:05:54Lots of Italians in Wales.
0:05:54 > 0:05:58That's it. So I thought I'd give it a go. Something a bit different.
0:05:58 > 0:06:02Gareth's hoping his twist on the festive Welsh savoury broth cawl
0:06:02 > 0:06:04will be perfect to share.
0:06:04 > 0:06:09But will his be magnificent enough to escape the shadow of his rivals?
0:06:09 > 0:06:11Gareth's got elements of complication there,
0:06:11 > 0:06:16and he's up against Hywel, who produced this amazing cawl in his first course.
0:06:16 > 0:06:19So now let's see if Gareth can match that flavour-wise
0:06:19 > 0:06:22and just boost it on the presentation.
0:06:26 > 0:06:30With level scores all round, and someone leaving the competition tomorrow,
0:06:30 > 0:06:34the chefs are aware it's vital they perform in this course.
0:06:34 > 0:06:39I think with all the dishes we've done so far, we've all had completely different takes.
0:06:39 > 0:06:45Yeah, we've all done different takes on everything, but we're still level pegging on points so it is hard.
0:06:45 > 0:06:48Having twice been in their shoes,
0:06:48 > 0:06:53Angela knows full well the standard the chefs must achieve to represent Wales.
0:06:53 > 0:06:57They just need to watch every single element. It's got to taste amazing.
0:06:57 > 0:07:01It's got to be cooked accurately, let's see some really amazing presentations.
0:07:01 > 0:07:05It's up to them to really dig deep and see what they can produce.
0:07:05 > 0:07:08Nervous Great British Menu newcomer Gareth
0:07:08 > 0:07:10has found his footing this week,
0:07:10 > 0:07:13cooking party favourites with a twist.
0:07:13 > 0:07:17For his updated cawl, he begins by trimming his crown of Welsh lamb.
0:07:17 > 0:07:21Definitely a challenge, and I think everybody needs to be wary of each other's dishes.
0:07:21 > 0:07:25While self-assured Aled kicks off his take on a summer barbecue
0:07:25 > 0:07:29by slow-cooking his sirloin with smoked butter in a water bath.
0:07:29 > 0:07:34Aled and Gareth are both keeping a close eye on Michelin-starred threat Hywel.
0:07:34 > 0:07:38If he gets it just right, his venison Wellington could be a knock-out,
0:07:38 > 0:07:40and his rivals know it.
0:07:40 > 0:07:43I actually considered Wellington myself.
0:07:43 > 0:07:47Wellington was definitely up there on my list of great sharing dishes.
0:07:49 > 0:07:51I'm definitely concerned about Hywel.
0:07:51 > 0:07:55It's one of those dishes, if you get it bang on, it's great,
0:07:55 > 0:07:58but a lot can go wrong with a Wellington, so it's high-risk,
0:07:58 > 0:08:01but the rewards would be quite high.
0:08:01 > 0:08:03While Hywel is relying on perfect execution,
0:08:03 > 0:08:07Aled is hoping his originality will earn him extra kudos.
0:08:07 > 0:08:11I'm hoping I've got the edge cos I'm thinking outside the box.
0:08:11 > 0:08:15My barbecue idea is different, I've got the boys talking in the kitchen.
0:08:15 > 0:08:17What's your hot coleslaw?
0:08:17 > 0:08:19It's basically a summer cabbage,
0:08:19 > 0:08:23the elements of coleslaw, cabbage, carrots and onions, cooked together.
0:08:24 > 0:08:27- Hot as in temperature or as in spice?- Hot as in temperature.
0:08:27 > 0:08:29There's no mayonnaise in it.
0:08:29 > 0:08:31I'm really intrigued by the hot coleslaw,
0:08:31 > 0:08:33cos coleslaw's normally fresh, crunchy.
0:08:33 > 0:08:37It'll be interesting to see how he keeps that if he's serving it hot.
0:08:37 > 0:08:40Also defying convention is Gareth.
0:08:43 > 0:08:45By adding tortellini to his cawl,
0:08:45 > 0:08:48he's putting himself square in the sights of veteran Angela Hartnett,
0:08:48 > 0:08:52proprietor of one of Britain's most acclaimed Italian restaurants.
0:08:52 > 0:08:55Your choice to do tortellini, is that to impress Angela?
0:08:55 > 0:08:59- Not at all.- Italian influence?
0:08:59 > 0:09:03I knew it was a risk doing something that isn't classically Welsh.
0:09:03 > 0:09:06If anybody knows what a tortellini should be, it's Angela.
0:09:06 > 0:09:09Well, I've got to get them right.
0:09:10 > 0:09:13OK, Gareth, do you make a lot of pasta?
0:09:13 > 0:09:16Yeah, yeah, I always enjoy making pasta.
0:09:16 > 0:09:19- Yeah.- Always try on the menu.
0:09:19 > 0:09:23You know I've been making pasta since I was about five. No pressure.
0:09:23 > 0:09:25It's got to be al dente, nicely seasoned.
0:09:25 > 0:09:28Everyone imagines it's all about the filling, but it's not.
0:09:28 > 0:09:32You have to finish the whole dish and cook the pasta well.
0:09:32 > 0:09:35It's not just his tortellini that's drawing fire.
0:09:35 > 0:09:39- So, Gareth, is that the crown for the winning chef?- I hope so.
0:09:39 > 0:09:40Looks pretty funky.
0:09:40 > 0:09:42His crown rack might look stunning,
0:09:42 > 0:09:44but has Aled seen a chink in his armour?
0:09:44 > 0:09:46So how will you cook that, Gareth?
0:09:46 > 0:09:51Straight in the oven, roast it in a nice, hot oven for about eight minutes.
0:09:51 > 0:09:54And the heat will be able to penetrate in the middle
0:09:54 > 0:09:56to render down the fat and all that?
0:09:56 > 0:09:58Yeah.
0:09:58 > 0:10:02Cos you really need to render down the natural fat lamb's got.
0:10:02 > 0:10:05Whether he can keep it nicely pink and even pink,
0:10:05 > 0:10:06we'll wait and see.
0:10:08 > 0:10:10On the back of his top marks yesterday,
0:10:10 > 0:10:14Aled is convinced his menu is perfect for a spectacular street party,
0:10:14 > 0:10:16but his rivals are not so sure.
0:10:18 > 0:10:22My experience of barbecues, Aled, someone always burns the sausages.
0:10:22 > 0:10:23Any burnt sausages?
0:10:23 > 0:10:27You're obviously going to the wrong people's houses, aren't you?
0:10:27 > 0:10:30Come to my house for a barbecue, chef. I'll give you a treat.
0:10:30 > 0:10:32With no barbecue in sight,
0:10:32 > 0:10:36Angela's curious about where the smokey flavour will come from.
0:10:36 > 0:10:40I've slow cooked the sirloin with some smoked butter.
0:10:40 > 0:10:42I've got some smoked Anglesey sea salt as well,
0:10:42 > 0:10:45So again, char-grilling some asparagus,
0:10:45 > 0:10:49I'm trying to get barbecue flavour without being anywhere near one.
0:10:49 > 0:10:51We want to see that smokiness,
0:10:51 > 0:10:54that char-grilled flavour you expect from a barbecue.
0:10:54 > 0:10:57I hope he's thought that through right to the end.
0:10:57 > 0:11:01With so much riding on the main course, Hywel's Wellington carries a lot of risk,
0:11:01 > 0:11:04since he'll have to cook the venison blind,
0:11:04 > 0:11:06and Aled's questioning his rival's judgment.
0:11:06 > 0:11:09In my experience of cooking venison,
0:11:09 > 0:11:12you don't know if it's cooked perfectly until you carve. Are you concerned?
0:11:12 > 0:11:14It's tried and tested.
0:11:14 > 0:11:17Different ovens, but I've got a temperature probe
0:11:17 > 0:11:19so hopefully, I should get it bang on.
0:11:19 > 0:11:21Nice, crisp pastry, lovely pink meat, not easy.
0:11:21 > 0:11:23Yeah, I know.
0:11:23 > 0:11:26Undeterred, Hywel encloses his venison loin in a pancake,
0:11:26 > 0:11:28adds a mushroom and chicken mousse,
0:11:28 > 0:11:30then covers with puff pastry.
0:11:30 > 0:11:35Angela's keeping a watchful eye on how he's executing this demanding dish.
0:11:35 > 0:11:37How long in the oven?
0:11:37 > 0:11:39- 25 minutes.- Oh, 25.
0:11:39 > 0:11:42But I'll keep checking because I haven't used this.
0:11:42 > 0:11:44Hard when you don't know the oven.
0:11:44 > 0:11:46I've got my safety probe, you see.
0:11:46 > 0:11:50- I know it's a bit risky doing it, but...- No pressure.
0:11:51 > 0:11:55This year, the chefs have faced a daunting challenge.
0:11:55 > 0:11:57To create stunning sharing platters
0:11:57 > 0:12:00which celebrate the way great food can bring people together.
0:12:00 > 0:12:03In search of inspiration, Hywel headed to Newport
0:12:03 > 0:12:07to catch his son's rugby game with the community club.
0:12:07 > 0:12:10He's carried on the passion I've got for rugby.
0:12:10 > 0:12:12The club he plays for, a fantastic club,
0:12:12 > 0:12:18brings together all age groups, people from all backgrounds, both the kids and their families,
0:12:18 > 0:12:21and it's a real local community there.
0:12:21 > 0:12:25After every match, they all come together around the lunch table.
0:12:25 > 0:12:26Morning, Sharon.
0:12:26 > 0:12:29- Morning, Hywel, how are you? - Very well.
0:12:29 > 0:12:31Sharon coordinates the volunteers at the club,
0:12:31 > 0:12:35and provides a hearty meal for parents and players each week.
0:12:35 > 0:12:37Today how many kids are coming?
0:12:37 > 0:12:39Often it's about 120,
0:12:39 > 0:12:43and all the away teams, their mums, dads will call in here as well
0:12:43 > 0:12:46and collect a bacon sandwich, coffee, tea.
0:12:46 > 0:12:48So food's quite a big part of the day then?
0:12:48 > 0:12:50Yeah, definitely, it is, yeah.
0:12:50 > 0:12:53Today, Hywel has added his name to the cooking rota
0:12:53 > 0:12:57to feed the kids and their families after his son's game,
0:12:57 > 0:12:59and he's hoping his menu will please.
0:12:59 > 0:13:03I thought I'll try venison sausages on a wide range of kids
0:13:03 > 0:13:06to see if it appeals to everyone.
0:13:10 > 0:13:15I'm a little bit nervous because if anyone's going to give me the truth, it's them.
0:13:15 > 0:13:16Right, guys.
0:13:16 > 0:13:19Right, we've got special sausages for you today, yeah?
0:13:19 > 0:13:23Right, I want you all to taste them and tell me what you think.
0:13:23 > 0:13:24Do you like them?
0:13:24 > 0:13:27- Are they the best sausages you've ever tried?- Yeah.
0:13:27 > 0:13:30Who can guess what the sausages are made from?
0:13:30 > 0:13:32Me! Me!
0:13:32 > 0:13:33- What?- Pig.
0:13:33 > 0:13:35It's like a reindeer, innit?
0:13:35 > 0:13:38- A gazelle.- A what?- Gazelle.
0:13:38 > 0:13:40- Not a gazelle.- Is it a venice?
0:13:40 > 0:13:42He said it, venison.
0:13:43 > 0:13:47So do you think this sort of food would be good at a party?
0:13:47 > 0:13:49- Yeah.- Yeah?
0:13:49 > 0:13:53His venison sausages scored high marks with the team.
0:13:53 > 0:13:55Now he faces his next trial run with the adults.
0:13:55 > 0:13:58But this time, with his Wellington.
0:13:58 > 0:14:02So what I'd like you all to do is taste it and give me your verdict.
0:14:08 > 0:14:10It's really, really nice.
0:14:10 > 0:14:12It's lovely. It's fantastic, isn't it? Succulent.
0:14:12 > 0:14:15So, guys, you've seen my take on perfect food
0:14:15 > 0:14:18but what do you think would go down well?
0:14:18 > 0:14:22I think this is pretty good. I'd go for this again.
0:14:22 > 0:14:28This is something you could serve as a family and I think the children would eat this and enjoy it.
0:14:28 > 0:14:29- Well done, Hywel.- Thanks.
0:14:29 > 0:14:34With top marks all round, Hywel has a surprise People's Banquet invite
0:14:34 > 0:14:39for the woman who keeps these future Welsh rugby stars well fed.
0:14:39 > 0:14:41If I'm lucky enough to get to the final four,
0:14:41 > 0:14:45I get to invite a special guest to the final banquet.
0:14:45 > 0:14:47- Oh, wow! - I'd very much like to invite you.
0:14:47 > 0:14:51Oh, lovely. That would be wonderful. I really hope you get through, then.
0:14:54 > 0:14:57Three of Wales's first-class chefs are cooking at full tilt
0:14:57 > 0:15:01for the chance to represent their nation at the People's Banquet.
0:15:01 > 0:15:04Will it be returning Welsh champion Aled Williams
0:15:04 > 0:15:06who hopes to retain his crown
0:15:06 > 0:15:09with a deconstructed barbecue and hot coleslaw?
0:15:09 > 0:15:12Underdog Gareth Jones with an unconventional Welsh cawl
0:15:12 > 0:15:14and braised neck tortellini broth?
0:15:14 > 0:15:16Or highly-accomplished Hywel Jones
0:15:16 > 0:15:19with his technically-adept venison Wellington.
0:15:19 > 0:15:24Veteran chef Angela Hartnett will determine the marks, and she's demanding the best.
0:15:24 > 0:15:27I'm really expecting something amazing.
0:15:27 > 0:15:30The chef who really wants to represent Wales at that banquet
0:15:30 > 0:15:34is going to be the one that produces some spectacular food today.
0:15:39 > 0:15:43The chefs are chasing each other and the clock to finish on time.
0:15:43 > 0:15:45Hywel's making a rich venison jus
0:15:45 > 0:15:49by sauteing venison trimmings with shallots, juniper and flavoured brandy,
0:15:49 > 0:15:53while Aled shapes a Caerphilly cheese and leek mixture
0:15:53 > 0:15:54into vegetarian sausages,
0:15:54 > 0:15:57and rolls them in breadcrumbs to deep fry.
0:15:59 > 0:16:04In the starter course, Hywel set the bar high with his refined Welsh cawl,
0:16:04 > 0:16:06based on his grandmother's recipe.
0:16:06 > 0:16:09Now with a very different cawl broth gently simmering,
0:16:09 > 0:16:12Gareth knows he's got a lot to live up to.
0:16:12 > 0:16:16There might be a few raised eyebrows with the tortellini on cawl,
0:16:16 > 0:16:18especially from Hywel.
0:16:18 > 0:16:22And what about the fact that Hywel did cawl as a starter?
0:16:22 > 0:16:27Well, that's going to be quite interesting with the two different styles.
0:16:27 > 0:16:31Yeah, cos his broth, you must have tasted. It tasted fantastic.
0:16:31 > 0:16:34Yeah, it was amazing. Literally, that's quite Madeira-rich.
0:16:34 > 0:16:38- Have you tasted his cawl? - I haven't tried Gareth's cawl, no.
0:16:38 > 0:16:41It's interesting you both chose that dish. Why didn't you do it?
0:16:41 > 0:16:45You're deconstructing a barbecue. Where's your cawl?
0:16:47 > 0:16:49It's slightly richer than your one, isn't it?
0:16:49 > 0:16:52But then yours was a starter, his is a main course.
0:16:52 > 0:16:55And with cawl, everyone has their own variations.
0:16:55 > 0:16:59Gareth's got to make that broth work. It is what cawl is.
0:16:59 > 0:17:02He's done his twist on it with the tortellini and the lamb rack.
0:17:02 > 0:17:05It's got to elevate and all work together.
0:17:05 > 0:17:08With Angela's judgment looming and all three locked in a dead heat,
0:17:08 > 0:17:12there's no margin for error, something weighing heavily on Hywel,
0:17:12 > 0:17:16as he decides exactly when to place his venison Wellington in the oven.
0:17:16 > 0:17:18- Just about to go in, Hywel?- Yeah.
0:17:18 > 0:17:22Nice little decoration on the top, little leaves. Pleased with it?
0:17:22 > 0:17:23Fingers crossed.
0:17:23 > 0:17:26Hywel's worked in some great kitchens, he's a methodical chef,
0:17:26 > 0:17:28so he'll have covered every angle.
0:17:28 > 0:17:34But it's a competition, pressure can get to these guys, so you can't take anything forgranted.
0:17:34 > 0:17:38Hywel's safe for now, as it's Gareth who'll be serving up first.
0:17:38 > 0:17:41He dresses a bowl for each guest with baby vegetables
0:17:41 > 0:17:43and lamb neck tortellini,
0:17:43 > 0:17:45fills a pouring jug with lamb broth,
0:17:45 > 0:17:49and places his whole crown rack of lamb on the serving board
0:17:49 > 0:17:50for his guests to carve.
0:17:56 > 0:18:00The idea is that we carve off two bones per portion,
0:18:00 > 0:18:02sit them neatly alongside the tortellini,
0:18:02 > 0:18:04and a little bit of broth over the top.
0:18:04 > 0:18:08- And everything went how you wanted? - Yeah, up to now.
0:18:08 > 0:18:12- Would you like it more soup-like? - Just enough to eat the tortellini with.
0:18:12 > 0:18:14OK, sunshine, let's go.
0:18:14 > 0:18:20Gareth's serving a dramatic but unorthodox Welsh cawl.
0:18:20 > 0:18:22Is it worthy of the People's Banquet?
0:18:22 > 0:18:26This is your version of cawl.
0:18:26 > 0:18:28Yeah, it's a play on cawl.
0:18:28 > 0:18:32- Happy with the broth?- The flavour of the Madeira gives nice sweetness.
0:18:32 > 0:18:36That's what you're aiming for with the broth? You wanted it like that?
0:18:36 > 0:18:37What do you reckon?
0:18:37 > 0:18:39That's not cawl.
0:18:39 > 0:18:41- Did he put Madeira in it?- Yeah.
0:18:41 > 0:18:46I mean, he's taken ingredients of cawl, and tried to serve it differently.
0:18:46 > 0:18:49- So this was your lamb neck tortellini?- Yeah.
0:18:49 > 0:18:51Pleased with how that's come out?
0:18:51 > 0:18:56I think so. I think the pasta's cooked nicely. It's not hard in any way.
0:18:56 > 0:19:00The important thing is the pasta's just thick enough so it holds its shape.
0:19:00 > 0:19:03- For me, it doesn't really work. - It's a nice enough tortellini.
0:19:03 > 0:19:08But in a tortellini of lamb neck, the first prominent flavour you want is lamb neck.
0:19:08 > 0:19:10And piece de resistance, the lamb.
0:19:11 > 0:19:13Flavour-wise and cooking-wise?
0:19:13 > 0:19:17Really good flavour. Perhaps it's a tiny bit underdone.
0:19:18 > 0:19:22The lamb, for me, is definitely slightly undercooked in some places.
0:19:22 > 0:19:26And the fat has just not been rendered at all.
0:19:26 > 0:19:32Crispy lamb skin is absolutely wonderful to eat, but soggy lamb skin, not for me.
0:19:32 > 0:19:34Maybe the nerves got the better of him.
0:19:34 > 0:19:39- Anything you'd change? - Definitely need to work a bit harder on timings of lamb.
0:19:40 > 0:19:43Maybe undercooking the lamb might cost me a point,
0:19:43 > 0:19:47but Aled was worried about the cooking of his turbot, and got a nine.
0:19:47 > 0:19:49So we'll see what happens.
0:19:49 > 0:19:55Next up, Aled's hoping to outshine his countrymen with his technical faux barbecue platter,
0:19:55 > 0:19:57composed of five chef-y components.
0:19:57 > 0:20:00- Need a hand, Aled? - I'm all right, mate, thanks.
0:20:00 > 0:20:06With time against him, Aled tops mini bone marrow burgers with large button mushrooms as buns,
0:20:06 > 0:20:08chargrills asparagus,
0:20:08 > 0:20:13and garnishes confit jacket potatoes with tomato and wild garlic relish.
0:20:13 > 0:20:18Aled knows he has to deliver today if he's to stand a chance of cooking for the judges,
0:20:18 > 0:20:21and the cracks are beginning to show.
0:20:21 > 0:20:24- BLEEP- Oh, no. I need to do my Glamorgan sausages. One minute.
0:20:24 > 0:20:27Blunders like this cost valuable time.
0:20:27 > 0:20:33- OK there, Aled?- I've forgotten to put my Glamorgan sausages in the fryer so I'll be two minutes.
0:20:33 > 0:20:35Hopefully it won't affect your dish.
0:20:35 > 0:20:37What's the penalty for being late?
0:20:37 > 0:20:42In no mood for joking, Hywel knows any delays will affect his precise timings.
0:20:42 > 0:20:44The risk with the Wellington,
0:20:44 > 0:20:50it's one of those dishes, if it's either slightly under or over, it's awful.
0:20:50 > 0:20:53And Angela doesn't like to be kept waiting either.
0:20:53 > 0:20:54- Aled?- One minute.
0:20:56 > 0:20:58It's intense, this, isn't it?
0:21:02 > 0:21:05Right, then, better late than never.
0:21:07 > 0:21:10Right, then. So this is the elements of the barbecue.
0:21:10 > 0:21:13OK, well, let's see the taste, then.
0:21:14 > 0:21:17And this is the burger with the mushroom as the bun?
0:21:17 > 0:21:21The mushroom is the bun. It just makes it easier to pick up.
0:21:21 > 0:21:24- OK, let's go and taste.- Lovely.
0:21:24 > 0:21:25Enjoy, boys.
0:21:26 > 0:21:31Aled thinks his riff on a barbecue is perfect for an outdoor street party.
0:21:31 > 0:21:35But is it a worthy centrepiece for the People's Banquet?
0:21:35 > 0:21:37So it's deconstructed barbecue.
0:21:37 > 0:21:42I was just trying to think of the process of barbecue bringing a load of people together,
0:21:42 > 0:21:45and I wanted to do a different style of each element.
0:21:45 > 0:21:47We've got our hot coleslaw here.
0:21:47 > 0:21:52I didn't want to just write "coleslaw", I wanted to write "hot" on the title.
0:21:52 > 0:21:54For me, that's kind of missed the point.
0:21:54 > 0:21:58Yeah. It's a nice veg garnish, but to call it coleslaw...
0:21:58 > 0:22:01While this is a nice veg, it's not really coleslaw.
0:22:02 > 0:22:06I think the cooking of the meat is nice. I think I need to look at rendering the fat.
0:22:06 > 0:22:10The smoky element is not as strong as I really would have liked.
0:22:10 > 0:22:14For me, that doesn't taste like a barbecued steak, it tastes like roast beef.
0:22:14 > 0:22:18No, I don't really get the smoke through at all, to be honest.
0:22:18 > 0:22:22Do you think this is a celebratory dish for this banquet?
0:22:22 > 0:22:24I think so. It's really colourful,
0:22:24 > 0:22:27you've got elements of spring, summer,
0:22:27 > 0:22:31really nice to eat individually, and even better to eat as a whole.
0:22:31 > 0:22:34If I looked at this as a whole, I don't know I'd think "barbecue".
0:22:34 > 0:22:37- They're nice elements. - But does it scream "barbecue"?
0:22:37 > 0:22:39Probably not to me.
0:22:39 > 0:22:42Overall, I was really happy with the execution of the dish.
0:22:42 > 0:22:47I'm just hoping I did enough to please Angela and get a great score today.
0:22:47 > 0:22:52The moment of truth for Hywel's venison Wellington is fast approaching.
0:22:52 > 0:22:57His timings delayed, Hywel's relying on gadgets to judge whether it's ready.
0:22:57 > 0:23:03Have you had a knock-on effect after my slight glitch with the two-minute wait on the Glamorgan sausages?
0:23:03 > 0:23:05Yeah, if I don't win now, it's your fault.
0:23:05 > 0:23:13Hywel places the venison on a serving board and turns his attention to the pea salad accompaniment.
0:23:13 > 0:23:15He scatters chives, pea shoots and lettuce
0:23:15 > 0:23:19over pea puree and sauteed spring onions and girolle mushrooms,
0:23:19 > 0:23:23then fills a jug with a venison jus reduction.
0:23:24 > 0:23:29Time to find out if Hywel's venison Wellington is cooked to perfection.
0:23:29 > 0:23:31Relieved?
0:23:31 > 0:23:33I will be when you've cut it.
0:23:33 > 0:23:35Like a drum roll?
0:23:38 > 0:23:40OK. Beauty.
0:23:40 > 0:23:43Is it all from Wales?
0:23:43 > 0:23:44Yeah, they're Welsh.
0:23:45 > 0:23:47Right, let's go, Hywel.
0:23:49 > 0:23:53Hywel believes his venison Wellington will appeal to all.
0:23:53 > 0:23:56But is it impressive enough for the People's Banquet?
0:23:56 > 0:23:59You think people are going to feel it's celebratory enough?
0:23:59 > 0:24:02I think so. It looks grand when it arrives.
0:24:02 > 0:24:04Cooking of the meat as you wanted?
0:24:04 > 0:24:09Immaculate. The pastry's what I wanted. A beautiful colour on it.
0:24:10 > 0:24:14He's got the pastry nice and crisp, the venison nicely cooked.
0:24:14 > 0:24:17He's got the mousse cooked nicely, seasoned nicely.
0:24:17 > 0:24:19I'm starting to hate him.
0:24:19 > 0:24:22He's cooking way to well.
0:24:22 > 0:24:26- And then the garnish. - Very simple. I wanted to keep it light. Spring, early summer.
0:24:26 > 0:24:31It all really screams spring, summer, you know.
0:24:31 > 0:24:33- The colours, the flavours. - Definitely.
0:24:33 > 0:24:37In the sauce, blackberry and apple liqueur. Are you happy with that richness?
0:24:37 > 0:24:40I wanted a bit of spiciness. There's a few juniper berries.
0:24:40 > 0:24:44A bit of sweetness to counteract the richness of the game.
0:24:44 > 0:24:46I'm getting the very nice gamey sort of sauce.
0:24:46 > 0:24:49I'm not majorly getting a liqueur through.
0:24:49 > 0:24:53Yeah, I'd actually forgotten he'd put the liqueur in there.
0:24:53 > 0:24:56All in all, I'm definitely worried about the dish.
0:24:56 > 0:24:58Stunning dish, and yeah, quite worried.
0:24:58 > 0:25:02It's crucial for me to get a good score for the main course.
0:25:02 > 0:25:07If I can put myself in commanding position, it'll put me in good stead to go on and cook for the judges.
0:25:07 > 0:25:12Three dishes tasted, all the chefs can do is nervously await Angela's verdict.
0:25:16 > 0:25:19The main course score is really important to me now,
0:25:19 > 0:25:22cos this, I think, really is make or break.
0:25:22 > 0:25:27I'll be very surprised if I haven't got a point on top of Gareth.
0:25:36 > 0:25:40Gareth, I thought your tortellini was very good.
0:25:40 > 0:25:43I thought the pasta was cooked nicely and seasoned well.
0:25:43 > 0:25:47I loved the idea of the carving on the board, thought that worked.
0:25:47 > 0:25:51You wanted the broth Madeira, but I thought it could have been meatier.
0:25:51 > 0:25:56And your lamb, great flavour, but slightly undercooked.
0:25:56 > 0:26:00Aled, you nearly forgot them, but the Glamorgan sausages were good.
0:26:00 > 0:26:04But although the sirloin was cooked well, you missed a trick.
0:26:04 > 0:26:08If you'd had the huge piece of sirloin on a board, big carving knife, sliced that,
0:26:08 > 0:26:10you'd have got more interaction.
0:26:10 > 0:26:13For me, personally, I didn't think the coleslaw worked.
0:26:13 > 0:26:16What we had was warm vegetables.
0:26:16 > 0:26:18One negative with the mushroom burger,
0:26:18 > 0:26:23with the eye, it's all too brown, maybe.
0:26:23 > 0:26:27Hywel, your Brecon venison Wellington. Executed well, looked stunning.
0:26:27 > 0:26:30Specially with your carving on top.
0:26:30 > 0:26:34And the gravy was good, it had that little bit of spice, the juniper came through.
0:26:34 > 0:26:38Veg looked great but bearing in mind it's for 100 people,
0:26:38 > 0:26:42ten platters, how cold's it going to be by the time that comes to the dining room?
0:26:42 > 0:26:46Maybe you could have added another sharing element to your dish.
0:26:46 > 0:26:50With all three neck and neck, every point counts.
0:26:50 > 0:26:54So, Gareth, for your cawl,...
0:26:57 > 0:26:59seven out of ten.
0:26:59 > 0:27:04Aled, for your deconstructed barbecue,...
0:27:06 > 0:27:09I'm going to give you six out of ten.
0:27:12 > 0:27:16And for Hywel, for your venison Wellington,...
0:27:18 > 0:27:20I'm going to give you...
0:27:22 > 0:27:24nine out of ten.
0:27:29 > 0:27:30Game on, chief.
0:27:30 > 0:27:32We're having a go.
0:27:32 > 0:27:34Well done.
0:27:34 > 0:27:39With three courses down, Hywel breaks into the lead with an overall score of 24,
0:27:39 > 0:27:42leaving Gareth trailing behind with 22,
0:27:42 > 0:27:44and Aled in last place with 21.
0:27:46 > 0:27:48To be two points ahead, fantastic.
0:27:48 > 0:27:51If I have a mare with my dessert, they could catch me up.
0:27:51 > 0:27:55With the dessert course, Aled's the man to beat now, for me.
0:27:55 > 0:27:57So close, with a point in it. He's the man to go for.
0:27:57 > 0:28:02I need to concentrate on what I'm doing, hope that Gareth does a small mistake.
0:28:02 > 0:28:05If he pulls out a cracking dish, then I'm going home.
0:28:05 > 0:28:09Tomorrow's dessert course is the last chance saloon for Gareth and Aled.
0:28:09 > 0:28:13I'm not giving up, boys. I'm here to win. I'll fight right to the end.
0:28:13 > 0:28:15And they won't be pulling their punches.
0:28:15 > 0:28:18- I saw Gareth burning something. - I haven't burnt anything.
0:28:18 > 0:28:23- Sure?- You can't burn tinned rice pudding.- That's a bit harsh.
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